Posts Tagged ‘Pat Whelan’

‘In 2002 I was honoured to be named as one of Rick Stein’s Food Heroes; it was one of the proudest moments of my career to date. Rick has always encouraged us to think carefully about the food we eat, to seek out the best quality ingredients and to cook them simply. The whole idea […]

It had to happen at some stage but for someone in the meat business it was probably the best New Year’s gift and a great way to start 2015.  What am I talking about?  The small fact that there has been a dramatic swell in the research emerging from the US that confirms grass fed […]

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 […]

This was one of our great discoveries when we were testing recipes for this book. It elevates the humble lasagne to another level entirely. Irish Beef Cheek Lasagne – Printer Friendly Download Ingredients 70 g butter 40 g plain flour 1 litre milk 1 teaspoon salt 1 teaspoon freshly grated nutmeg olive oil or rapeseed […]

Short ribs are also known as Jacob’s ladder. The flavoursome meat is well suited to slow braising; the meatier the ribs the better, so ask for them well-trimmed. Taken from the bone, short rib meat also works well in burgers. Short Ribs with Balsamic Vinegar – Printer Friendly Download Ingredients 6 beef short ribs, cut […]

It’s really great to be alive at this time of technological breakthroughs, tremendous convenience, and working central heating!  We have a lot to be thankful for and yet I see the stress on the faces all around me.  For every smile there’s at least one frown.  Some people truly delight in this time of year, […]

A delicately spiced curry that needs very little attention, and does not take long to prepare. Baked Beef and Almond Curry – Printer Friendly Download Ingredients 4 tablespoons groundnut oil 12 small green cardamom pods 2 x 5 cm cinnamon sticks 1.2 kg stewing beef – chuck would be perfect 2 teaspoons whole cumin seeds […]

There will always be those prepared for Christmas in September and while we may admire their industriousness for most of us it just isn’t practical. So here we find ourselves in the first week of December, the public lights are up, the Christmas songs are playing in the shops and it’s time to get festive. […]

If you have leftover rare roast beef, particularly topside  this is a lovely way to use it up, rather than cooking steak especially. Jerusalem artichokes are in season in the winter months, but if you can’t find them, use celeriac or even roasted carrots instead. You can roast the beetroot and artichokes ahead of time. […]

This is the ultimate hangover breakfast, and very good even if you haven’t over-indulged the night before. Corned Beef Hash – Printer Friendly Download Ingredients 2 tablespoons Worcestershire sauce 1 tablespoon wholegrain mustard 200 g corned beef, cut into 1 cm cubes 275 g waxy potatoes, unpeeled and choppedinto 1 cm cubes 4 tablespoons extra […]

Delicious dividends guaranteed with this novel  investment idea. We’re giving Irish investors an alternative to the financial markets by offering them the opportunity to put their money into Beef Bonds! We launching this year’s crop of Beef Bonds which gives investors a return for their money and an investment in something they know and trust. The Beef […]

Once you discover the poor, neglected featherblade you’ll be asking your butcher for it all the time. It braises beautifully, and the marbling of the meat makes for a satisfyingly rich sauce. This is one for a winter evening, or for a weekend lunch after a bracing walk on the beach or up a mountain. […]