Posts Tagged ‘An Irish Butcher Shop’

James Whelan Butchers: The Tail of the Ox

Tuesday, February 25th, 2014 in Foodie Articles | 1 Comment »

Oxtail, a tough gelatinous cut of meat that was a favourite for stews and soups, has had an interesting cycle when it comes to fashionable eating.  Our ancestors knew all about nose to tail eating and everything was used.  They were very aware that once the prime cuts were sold there was plenty of meat […]

James Whelan Butchers: Braised Red Cabbage with Apples and Wine

Thursday, December 19th, 2013 in Recipes, Side Dishes | No Comments »

In recent years this has been an addition to our Christmas feast.  The bacon can be omitted but I don’t advise it. Braised Red Cabbage with Apples and Wine – Printer Friendly Download Ingredients 1 red cabbage 3 tablespoons butter 1 large onion sliced thinly 3 Bramley apples  peeled and chopped into dice Salt and […]

James Whelan Butchers: Sausage Rolls

Wednesday, December 18th, 2013 in Pork Recipes, Recipes | No Comments »

These sausage rolls are legendary and as popular in Ireland as they are in Australia where the recipe originated.  Make double or even triple the quantity because the crowd will keep coming back for more. Sausage Rolls – Printer Friendly Download Ingredients 2 packets frozen puff pastry 500 g/1 lb sausage meat 2 cups grated […]

James Whelan Butchers: French Beans with Almonds

Monday, December 16th, 2013 in Recipes, Side Dishes | No Comments »

Beans can be a great addition to any meat dish when cooked simply.  Trouble is, they are often cooked to death, losing colour, taste and most importantly texture.  Beans should be cooked for just a few minutes in boiling water until tender, not soft, and then drained immediately and run under cold water to stop […]

James Whelan Butchers: Game Pie

Friday, December 13th, 2013 in Poultry & Game Recipes, Recipes | No Comments »

Any full flavoured gamey meat is perfect for this pie.  Rabbit, venison or pheasant work equally well or how about trying a combination! Game Pie – Printer Friendly Download Ingredients 750 g of gamey meat 2 tablespoons oil 2 leeks sliced 2 parsnips sliced 2 carrots slicced 1 fennel bulb sliced (optional) 2 tablespoons plain […]

James Whelan Butchers: Leeks with Bacon and Cream Sauce

Monday, December 9th, 2013 in Recipes, Side Dishes | No Comments »

Leeks are possibly the dirtiest of vegetables as they push through the earth bringing lots of grit between the leaves.  The root should be cut off along with the tough green leaves. Leeks with Bacon and Cream sauce – Printer Friendly Download Ingredients 6 leeks 3 rashers bacon chopped Salt and pepper 1 teaspoon paprika […]

James Whelan Butchers: Roasted Vegetables with Cous Cous

Wednesday, December 4th, 2013 in Recipes, Side Dishes | No Comments »

This is easy to put together and is a brilliant side dish with any meat and particularly good as an accompaniment for barbecues.  Roasted pumpkin makes this dish special and is a great way to introduce it into the vegetable range.  All vegetables should be cut into cubes or thickly sliced. Roasted Vegetables with Cous […]

James Whelan Butchers: Pan Fried Pheasant Breast with Mustard

Monday, December 2nd, 2013 in Poultry & Game Recipes, Recipes | No Comments »

The delicious crust and berry jelly add interesting layers of taste and texture to the pheasant meat while the sauce makes for a lovely moist dish. Pan Fried Pheasant with Mustard – Printer Friendly Download Ingredients 4 skinless and boneless pheasant breasts 1 cup fresh bread crumbs 3 tablespoons redcurrant jelly melted 2 tablespoons butter […]

James Whelan Butchers: Roast Venison with Red Wine Sauce

Friday, November 29th, 2013 in Poultry & Game Recipes, Recipes | No Comments »

Because all venison in Ireland is from the wild there is an intensity of flavour and firmness of meat that makes it a very tasty option.  Overcooking venison should be avoided, as it is a meat almost devoid of fat and a marinade that includes oil is essential when cooking the leaner cuts.  Juniper berries […]

James Whelan Butchers: Chicken Cacciatore

Wednesday, November 27th, 2013 in Poultry & Game Recipes, Recipes | No Comments »

In Italy, where this dish is considered a classic, it is often referred to as Hunter’s Stew.  That name alone tells us all we need to know about this warm, satisfying dish. Chicken Cacciatore – Printer Friendly Download Ingredients 6 chicken thigh pieces Salt and pepper 2 tablespoon olive oil 1 onion finely chopped 2 […]

James Whelan Butchers: Coq Au Vin

Friday, November 22nd, 2013 in Poultry & Game Recipes, Recipes | No Comments »

This is a classic French dish.  While sounds fancy, it is simply a delicious chicken casserole braised in red wine. Coq au Vin – Printer Friendly Download Ingredients 1.5 kg chicken cut into 8 pieces 2 carrots sliced 2 celery stalks sliced 18 shallots peeled and left whole 1 bouquet garni (1 bay leaf, 4 […]

James Whelan Butchers: Chicken Fricassée

Monday, November 18th, 2013 in Poultry & Game Recipes, Recipes | No Comments »

Fricassée is the Irish method of preparing a very tasty stew like dish which is finished with an egg and cream sauce. Chicken Fricassée – Printer Friendly Download Ingredients 1 medium free range chicken 1 lemon 1 carrot peeled and quartered 1 large onion peeled and quartered Bouquet garni made from a sprig of thyme, […]