Posts Tagged ‘Pat Whelan’

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 […]

Brining your turkey is similar to marinating, but is primarily focused on moistening the meat as opposed to adding flavor to it. Brining your turkey prior to cooking will help ensure you end up with a deliciously moist and flavor-packed turkey this Christmas. What you need to know about brining The first step in the […]

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 […]

This morning I had the pleasure of talking with Keelin Shanley who was filling in for Sean O’Rourke on RTE Radio 1. We discussed what “Spiced Beef” is made from and how the recipe originated in Cork during the 16th and 17th centuries. At that time Cork was one of the largest exporters of beef […]

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 […]

  Our Christmas week opening times for our butcher shop in Clonmel, Co. Tipperary are as follows: Day Opening Times Thursday 19th Dec 8am – 7pm Friday 20th Dec 8am – 7pm Saturday 21st Dec 8am – 7pm Sunday 22nd Dec 8am – 7pm Monday 23rd Dec 8am – 8pm Christmas Eve 24th Dec 8am […]

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 […]

In Ireland in times past goose that was central to any feast and was often the choice at Christmas, wedding feasts and the old tradition of Michaelmas celebrated on 29th September and St Martin’s eve on the 11th November, neither of which seem to be of any significance today.  Because Michaelmas coincided with the apple […]

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 […]