Posts Tagged ‘Avoca Irish Butcher’

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 […]

Last Thursday, I had the pleasure of being on Pat Kenny’s new radio show on Newstalk. On the show we discussed my new book, co-written by Katy McGuinness, the Irish Beef Book which is full of tips, advice and recipes to help you get the best from your beef. We also talked about the art […]

Last weekend I was delighted to appear on Marian Finucane’s RTE Radio 1 show to discuss the best way of coping with the stress of Christmas. We discussed the stress people put themselves under when deciding what to cook for Christmas dinner. I talked about the differences between the two main breeds of turkey – […]

Chicken soup made with a whole chicken and enjoyed as a meal is perfect food for a busy lifestyle.  Any vegetables can be added to this dinner in a bowl. Cream of Chicken Soup – Printer Friendly Download Ingredients 1 medium chicken 2 litres water 2 large onions finely chopped 4 sticks celery cut into […]

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 […]

  We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more […]

Schnitzel is originally a German dish and, by tradition, pork is hugely popular in Germany.  The key to great schnitzel is definitely in the pounding of the pork. The flavours here are great and can be served with other German favourites such as apple sauce or red cabbage. Pork Schnitzel – Printer Friendly Download Ingredients […]

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 […]