Posts Tagged ‘James Whelan Butchers’

There are few reactions as satisfying for the cook as the one you get when you bring a majestic rib roast of beef to the table. The smells emanating from the kitchen are beyond seductive, and the appearance of the meat does not disappoint. We’d always suggest buying a piece bigger than you think you […]

This is Domini Kemp’s version and very good it is too. You can make this with fillet, sirloin, striploin or rib-eye. Tagliata – Printer Friendly Download Ingredients 600–800 g fillet of beef (or sirloin, striploin or rib-eye) salt and pepper 4 good handfuls rocket 8 Portobello mushrooms, peeled and cut into thick slices Parmesan shavings For […]

This recipe is taken from my book “The Irish Beef Book and is a delicious accompaniment to steak. The rosemary empart huge flavour to the chips. Oven Chips with Rosemary Salt – Printer Friendly Download Ingredients 3 sprigs fresh rosemary zest of 1 lemon 85 g sea salt 900 g Maris Piper potatoes, unpeeled, cut into […]

A Butchers Life for Me I’ve posted this piece before but I think it eloquently captures the point I am making and so I’ve posted it again. We have some great opportunities at the moment in James Whelan Butchers, so if you know anyone or perhaps you’d like a career change, this is your chance! […]

Following the successful launch of our butcher shops in Dublin, at Avoca Monkstown and Rathcoole, we are delighted to announce that we are bringing our craft butchery excellence and expertise to the new Avoca Food Market in Kilmacanogue. The entire food market will include James Whelan Butchers and a number of new additions to Avoca.We […]

There is only one way to eat ribs and that’s with your fingers. It’s a messy business, so napkins and finger bowls are essential! The combination of sweet and spicy with fruity overtones turns a strip of ribs into a feast. The ribs should be marinated overnight for the best result. Download Pork Spare Ribs Printer […]

James Whelan Butchers Beef Dripping wins 3 star Great Taste Award! Selected as a 2014 Top 50 Food Beef Dripping, produced in Clonmel, Tipperary by Pat Whelan, a fifth generation butcher, has just been announced as one of the Top 50 best foods in the UK and Ireland. Of 10,000 entries to the Great Taste Awards, […]

Lots of people these days seem to be nostalgic for the ox tongue of their childhood, but few attempt to cook it. A whole ox tongue does look rather terrifying, admittedly, but we think it’s worth the effort. Brining the tongue before you cook it gives the meat great flavour, but does turn it into […]

Beef cheeks are one of our favourite cuts. The meat is intense, full of robust flavour and has a richness that is not at all cloying. Don’t be put off by what might seem like a bizarre combination of ingredients; this recipe is a cinch, and it takes very little time to prepare. The recipe serves four, but […]

Ask your butcher to prepare the hanger steak for grilling; it will probably be in a few pieces once the sinew has been removed. This recipe will work equally well with sirloin or skirt steak, but check the cooking guide and adjust the timing accordingly. Farro is a nutty-tasting whole grain from Italy; you could use brown basmati […]

The kids and I did some blackberry picking at the weekend.  It’s hard to believe that it’s that time of year again.  And where there are blackberries there are new school bags, packed to gills with new books and virgin stationery waiting to fulfil their very purpose.  In nature the schoolbag would be seen as […]

It can be quite the battle these days to get people to focus on value rather than price.  The two are not interchangeable.  It is also a folly to compare sectors.  Wearing a low quality t-shirt cannot be compared to eating low quality or poor food.   Before we get to the value over cost […]