Posts Tagged ‘An Irish Butcher Shop’

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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, […]