Sunday, December 22, 2013

What should you add to the pot 
when boiling the Ham?


Soak your ham in cold water for   
12 - 24 hrs then drain before cooking.

When you boil the ham with fresh water 
Try using a couple of the following ingredients:

Cloves, Black peppercorns, a couple of Bay leaves, chopped Celery, Carrot & Onion, Thyme Sprigs, an orange studded with cloves or an apple cut in half.

Also try adding some 'Cola' for an extra kick!
Simmer for 20 mins per LB (454g).

Next remove the outer layer of fat, score and add cloves.
Then roast in the oven for the last 30 mins with a glaze.


HAM GLAZES:

All this golden oldie needs is a simple glaze and basting in the oven to develop its caramelised, sticky crust. You'll have the best leftover ham sandwiches around!

A glaze adds flavour and caramelises the exterior of the cooked ham so it becomes deliciously sticky!

here's a few options:
with each... place ingredients in a small saucepan over a low heat and stir until dissolved. cook for 5 minutes. (or warm in microwave for 10 seconds.)

Honey & Mustard Glaze
2 tsp Mustard
3 tbsp honey
1 tbsp brown sugar
grated orange rind

Orange Glaze
1 cup brown sugar
½ cup orange juice
1 tsp mustard

Maple Glaze
¾ cup maple syrup
2 tbsp cider vinegar
pinch salt

Marmalade Glaze
¾ cup orange marmalade
2 tbsp dijon mustard
½ cup brown sugar
zest and juice of an orange
1 tsp ground ginger



Season's Eatings from all at Cullens Quality Butchers

Friday, December 20, 2013

Victorian Christmas Dinner


EAT, DRINK & BE MERRY!! 
that was the cry of the Victorians as they ate their dinner with gusto!

A Victorian Christmas Dinner was a feast in all its splendor! The opportunity to show off the finest silver, china & linen. 

A Roast formed the centre piece of the feast. 
A Goose or Turkey, Rib of Beef on the bone, a Ham or a Boar's head was served with roasted veg, mash, gravy, and sage & onion stuffing.  Even in humbler households, people celebrated with the best meal they could afford. A Game pie or Rabbit was usually served.  

Then as now Christmas dinner was the high point of the year. A carefully planned meal and a real treat!  

We have the victorians to thank for the long running tradition. 
The celebration of family and fine food! 




Season's Eatings
from all at 
Cullens Quality Butchers!






We have delicious meat options to see you through the festive season right through to the New Year.

Thursday, December 19, 2013

Goose


Always use a deep roasting tray as goose always produces
a large amount of fat. 
Also use a rack so the fat from under the skin can run off.
During cooking drain off the fat- every 30 minutes.

Preparation:

Put the goose on a board and remove any inside fat.
Rub salt over the skin before cooking.
Preheat the oven to 200 deg.
If desired fill the neck cavity with Stuffing (Cullens Traditional Homemade Stuffing)
Secure so it doesn’t spill out.
(or alternatively shape stuffing into balls and cook separately)
Weigh the goose with the stuffing inside –
(always remember if cooking a bird with stuffing inside to weigh it with the stuffing
 to calculate the correct cooking time)
Turn oven to 180 deg.
Cover goose with tin foil.
Cook Goose for 15mins per LB plus 15mins remembering to drain off fat regularly.
after 1hr remove the foil. 
Continue to cook adding some wedges of apple or orange to the roasting tray
for the last 30mins of cooking – for a lovely fruity flavour.



TIP: Goose goes great with apple, orange or apricots.Add sage as a garnish.       

Tuesday, December 17, 2013

Red Cabbage

RED CABBAGE with apple & onion

Ingredients:
                                                1 tbsp Butter
                                                1 Onion thinly sliced
                                                1 Apple cored and sliced
                                                1 head of Red Cabbage quartered and thinly sliced
                                                Salt & Pepper
                                                Half cup Water
                                                3 tbsp Cider Vinegar
                                                4 tsp sugar

Preparation:
In a large heavy pot melt the butter.
Add the onion.                    
Add the sliced apple and cook for about 4 – 6 minutes, until softens.
Stir in the red cabbage.
Season with salt and pepper.
Add the cider vinegar.
Next add the sugar.
Then add the water.
Give everything a stir.
Bring to the boil. Reducing to a simmer cook with a lid on until tender.
(20-25 mins roughly)
Check seasoning and adjust

Monday, December 16, 2013

HOW TO GET CRISPY JUICY TURKEY EVERYTIME!

Turkey breast can be lean so covering the breast with strips of bacon or proscuitto will help keep the moisture in and add extra flavour.

Rub butter all over the bird & under the skin – this will help flavour the Turkey and the skin.  Remember to season with salt & pepper.
Always baste the turkey during the cooking process.

Sit the Bird on a trivet of veg – such as carrots, celery & onion. 
This creates a wonderful base for making gravy.
Keep the cooking juices from the roasting tin
– use to make your gravy!

A Turkey will cook more evenly if it is not densely stuffed –
consider loosely filling the cavity with garlic & thyme,
or wedges of lemon or Clementine.

For Stuffing Lovers:
Cook stuffing separately in a casserole dish or roll into stuffing balls.

Always allow the turkey to rest before you serve.
Do this by covering with tin foil.
Then with a couple of tea towels.
This will ensure the bird can rest without losing too much heat.
This also allows all the juice back into the bird for a moist Turkey.

To store leftover turkey – allow to cool.
Remove all the meat from the carcass.
Store in an air tight container in the fridge.

Remember to use up the carcass.  Make stock for soup.

How do you know your Turkey is cooked?
At the thickest part of the leg the juices should run clear from the bird.  (You can also use a Turkey pop up timer)



Season's Eatings 
from Cullens Quality Butchers


Friday, December 13, 2013

SPICED BEEF

Spiced Beef is one of the great Irish traditional Christmas dishes.  We use a family recipe of spices that has been passed down through three generations of Cullens Quality Butchers. 


To enjoy Cullens Quality Butchers’ award winning 
succulent Spiced Beef, follow these cooking instructions:
 



Ingredients:                                              3lbs Spiced Beef
                                                                250 ml (0.50pt) Guinness
                                                                Water
                                                                2-3 bay leaves
                                                                Black Peppercorn
                                                                Whole Onion
                                                                Whole Carrot

Place beef in pot and add cold water to cover.
Add bay leaves, peppercorns, whole onion and whole carrot.
Bring to the boil and allow to simmer gently for approx. 45
minutes per lb. (i.e. 2.5 hours for a 3lb piece).
Add Guinness and continue to simmer for 30 minutes.
Remove pot from heat and allow to cool for an hour.
Remove meat and drain.
Equally delicious served hot or cold.
To store, place in airtight container or wrap in aluminum foil.

When eating cold, we recommend serving with 
wholemeal brown bread 
and garnished with beetroot, red cabbage and gherkins.
or 
slice thinly 
serve on brown bread 
and with a fruit chutney  
   
Liam, Robert and all the Staff at Cullens wish all their Customers 
a Very Happy Christmas and New Year

 

Spiced Beef......now that is a real highlight of Christmas!  

Monday, December 9, 2013

ROAST POTATOES


The secret to the best roast potatoes is using GOOSE FAT!
Par boil the potatoes, (about 10 minutes)
Drain & chuff them to make the edges go crispy. 
(ie shake well to rough up the edges!)
Add the goose fat to the roasting tray & melt in the oven.
Once melted add the par boiled potatoes and coat in the goose fat.  Roast in the oven for about an hour.- Until crisp and golden.
Then enjoy the ultimate roast potatoes ever!!





Christmas wouldn't be the same without crispy roast potatoes and they are at their best when cooked in goose fat! So don't forget to treat your potatoes this Christmas!!

Friday, December 6, 2013

Sausagemeat Stuffing


Ingredients:
50g Stork Margarine
1 large onion finely chopped
2 tbsp chopped parsley
1 tsp dried mixed herbs
½ tsp dried thyme or sage
125g Breadcrumbs
salt & pepper
1 egg beaten
1lb Sausagemeat (from Cullens Quality Butchers)

Method:
Melt the stork in a saucepan, add the onion and cook gently until it softens but doesn't brown.
Stir in the herbs and the breadcrumbs.  
Season to taste.
Leave to cool.
Place the sausagemeat in a bowl and add the cool breadcrumb mixture, 
next add the beaten egg.
Blend well.
This stuffing is excellent cooked seperately.

Cook in a lightly greased loaf tin 
or place the stuffing in the centre of some tinfoil and fold to seal in.


Great food is a highlight of Christmas!  
Cullens Quality Butchers have Top Quality Turkeys, Hams & Spice Beef available to order for the perfect Christmas Dinner.  Fancy an alternative dinner this year? Try Goose, Duck or Rib of Beef. 
Visit www.cullensbutchers.com for recipe ideas.


Thursday, December 5, 2013

Cooking Traditional Ham for Christmas:


Soak your ham in cold water for   
12 - 24 hrs
then drain before cooking.
When you boil the ham with fresh water 
- try adding some 'Cola' for an extra kick!
Simmer for 20 mins per LB (454g).

Next remove the outer layer of fat, score and add cloves.
Then roast in the oven for the last 30 mins with a glaze.
---------------------------------------------------------------------------------
What should you add to the pot 
when boiling the Ham?

Try using a couple of the following ingredients:

Cloves, Black peppercorns, a couple of Bay leaves, chopped Celery, Carrot & Onion, Thyme Sprigs, an orange studded with cloves or an apple cut in half.

We love adding some COLA but some like adding stout!

 --------------------------------------------------------------------------------

HAM GLAZES:

All this golden oldie needs is a simple glaze and basting in the oven to develop its caramelised, sticky crust. You'll have the best leftover ham sandwiches around!

A glaze adds flavour and caramelises the exterior of the cooked ham so it becomes deliciously sticky!

here's a few options:
with each... place ingredients in a small saucepan over a low heat and stir until dissolved. cook for 5 minutes. (or warm in microwave for 10 seconds.)

Honey & Mustard Glaze
2 tsp Mustard
3 tbsp honey
1 tbsp brown sugar
grated orange rind

Orange Glaze
1 cup brown sugar
½ cup orange juice
1 tsp mustard

Maple Glaze
¾ cup maple syrup
2 tbsp cider vinegar
pinch salt

Marmalade Glaze
¾ cup orange marmalade
2 tbsp dijon mustard
½ cup brown sugar
zest and juice of an orange
1 tsp ground ginger





Monday, December 2, 2013

LET'S TALK TURKEY!

WHAT KIND OF TURKEY?

Cullens Quality Butchers offer-

Traditional Free Range Turkeys on the bone ranging from 
10 – 22 LB.

Boned and Rolled TurkeysStuffed or Unstuffed. 
- This is the whole Turkey taken off the bone and rolled and tied into a nice joint - it contains the white breast meat as well as the darker leg meat. 

Adding Cullens Traditional Homemade Stuffing is a very popular choice! 

Other options are - the Turkey Crown (White Breast meat still on the bone) or do a boneless Turkey Breast (just the white meat).

Fancy an alternative……
but still a roast that’s full of festive flavour!
Try Goose, Duck, Rib of Beef or Venison.


WHAT SIZE TURKEY DO I NEED?

At Cullens we get asked all the time ‘what size Turkey do I need?’
as a guide for making that decision:

10-12 LB         5-6 people
12-14 LB         6-7 people
14-16 LB         7-8 people
16-18 LB         8-9 people
18-20 LB         9-10 people
20-22 LB         10-11 people

For a smaller gathering, we supply Turkey Crowns and Turkey Breast. 
Talk to our Butchers and they can advise you on the right size.

Remember ‘Better to be looking at some than looking for some!’


Call Cullens Quality Butchers on 0404 69719 to place your order.

Tuesday, November 19, 2013

Comfort Food


Comfort food is calling as the nights close in 
and it's getting colder out.

We have some great comfort food recipes to warm you up!
check out......

l

Thursday, October 31, 2013

Colcannon

HALLOWEEN


Today Halloween is all about the sweets! 
But afterwards some warm hearty food is what's needed
Colcannon is full of flavour, it's warming and filling... perfect for a cold autumn night! 


COLCANNON

An old Irish Halloween Dish of potatoes with cabbage or kale.
It is tradition to serve colcannon with prizes of small coins concealed in it.


Ingredients:
1 lb Cabbage finely chopped or Kale
2 lb Potatoes peeled and cut
1 Cup Milk
2 leeks chopped
Salt & Pepper
Some grated Nutmeg
Butter


Preparation:

Cook cabbage (or substitute with Kale) in salted water until tender and drain.
Cook potatoes in water, drain and mash.
Cook the chopped leeks in milk until tender.
Add the mashed potatoes to the leek & milk.
Season with some salt and pepper.
Grate in some nutmeg.
Add the cabbage (or kale) along with some butter.
Mix to combine.
Serve hot in a big bowl with a serving spoon
with an extra knob of butter on top.





Cullens Quality Butchers
Main Street, Wicklow Town. Tel: 0404-69719

Monday, October 14, 2013

Casseroles


When it comes to comfort food, it's hard to beat a casserole.  
This simple cooking method takes everyday cuts of meat and transforms them into hearty, delicious meals full of flavour. And whats more these slow cooked dishes are easy to make!

Best cuts to choose from:

Beef: 
Chuck Steak (Rib Steak), Round Steak,
Topside, Silverside.

Lamb: 
Shanks, Diced Lamb, boneless Shoulder,
neck of Lamb.

Chicken:
whole Chicken cut into portions usually 8 pieces or any 'on the bone' cut.

Pork: 
Diced Pork Shoulder.

Handy hints:
*Cut ingredients into similar size pieces so they cook evenly.
*Use an ovenproof casserole dish - so you can transfer from the hob to the oven only using one dish.
*A tight fitting lid ensures the dish doesn't lose moisture during the cooking process.
*Choose cuts that are tougher but when slowly cooked will become tender, but won't disintegrate.
*Coat the meat in flour and brown first.- this seals in the juices.
*Always work in batches.
* Making a casserole in advance intenisifies the flavour.


Making a casserole:
Step 1: Place flour on a plate & season.
Step 2: Add the meat and toss to coat.
Shake off excess.
Step 3: Heat the oil in the casserole dish.
Step 4: Add the meat and brown in batches.
Step 5: Transfer the meat to a plate.
Step 6: Add the veg to the casserole dish....such as onion, carrot, celery cubes, cook until slightly softened.
Step 7: Return the meat to the dish, add the liquid stock, wine, tin tomatoes, herbs & spices.
Step 8: Cover tightly with lid. Cook according to recipe. 
Remember Simmer slowly for 1 and 1/2  -  2 hours

Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719 

Tuesday, October 8, 2013

Traditional Bacon & Cabbage

Traditional Bacon & Cabbage

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Serves 4-6
                                                                                            
Ingredients:         1½ Kg (3lbs) Cullens Quality Butchers’ loin of Bacon.
1 carrot.
2 celery sticks.
2 leeks.
1 teaspoon peppercorns.

Topping:
1 tablespoon mustard.
1 tablespoon breadcrumbs.
½ tablespoon brown sugar.
Knob of butter.

Mustard Sauce:
50g (2oz) butter.
25g (1oz) flour.
1 tablespoon mustard.
250ml (1/2pt) – mixture of the cooking liquid
and cream. (125ml of each).
1kg ( 2lbs) of cabbage, finely sliced.

To Cook: Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approx. 20 minutes per ½ kg (1 lb). Set oven to Gas Mark 6, 200ºC (400ºF). Remove the joint from the saucepan. Reserve liquid. Remove the rind and score the fat. Place the joint on a roasting dish. Spread with mustard and breadcrumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes
To Make the Sauce: Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream. Bring to the boil. Reduce the heat and simmer for 3-4 minutes. Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm. 
To Cook the Cabbage: In another saucepan cook the cabbage lightly with some of the cooking liquid. Drain well and toss in butter. Season to taste. Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course, some floury potatoes.

For more information, don't forget to check out www.cullensbutchers.com

Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719

Thursday, September 19, 2013

KEEPING FOOD SIMPLE

Here are some top tips for keeping food simple -
  • Keep food as close to its natural state as possible is the best way to eat it.
  • Cooking simply keeps things quick and easy. It doesn’t take much effort!
  • Remember to use quality products.
  • The secret to cooking healthier meals is figuring out where to skim fat & calories.
  • Small changes….lighten a recipe or add some fresh healthy ingredients and your halfway there!
  • Use Marinades these will help tenderise the meat and keep it moist. They also can enhance flavour that you might feel is lost by removing the fat.
  • When pairing with Meat dishes -Switch White Rice to Brown Rice.
  • Use Wholegrain pasta instead. Or try adding a Salad.
  • Your plate should have a rainbow of colours…Along with your meat of choice; add some greens & a few carrots or some peppers, tomato & a salad.
  • Try cooking a stir-fry & add plenty of veg.
  • Remember to eat plenty of produce! Fruit & Vegetables are the foundation of a healthy diet, low in calories full of nutrients & are powerful antioxidants.
  • Use Spices & Herbs to get different flavours into your meals without adding unhealthy fats. If fat is needed to cook use olive oil or rapeseed oil.
  • Add fresh herbs at the end of cooking or dried herbs at earlier stages.
  • Use Less Salt.
  • Look at Portion Sizes.
  • Prepare your food so that is it low in fat before cooking.
  • Cook by Grilling and Roasting where possible. 
  • Bring the family together by sitting down together to enjoy a meal, engage in conversation, and savour the taste, texture, aroma of a good home cooked meal. Forget TV dinners!
  • Pay attention while you’re eating, tune in, eat slowly & chew your food thoroughly and enjoy every bite.
  • We all need new habits, try to make time and our food choices count.
  • Look at the Mediterranean diet –They savour mealtimes and have a proven healthy lifestyle.


Cullens Quality Butchers of Wicklow Town in association
with Dominican Convent Ecology Centre Wicklow
& Pura Vida Life and Fitness Coaching
& Jose Mounissy from ‘La Metisse’ Restaurant
Recently gave a Cookery Demonstration & Talk about
'Eating Healthy and the importance of a Balanced Diet'
As part of the Healthy Town Initiative

Tuesday, September 10, 2013

Healthy Town Initiative

Have you heard about the Healthy Town Initiative? 
Well, it's a series of free events organised by The Irish Times 
and Pfizer Healthcare Ireland aimed to help the people of 
Wicklow Town to improve their overall health & well-being.

As part of the free events scheduled,  
Cullens Quality Butchers are hosting a 
Talk & Cookery Demonstration in association with 
the Dominican Convent Ecology Centre,  
Pura Vida Life and Fitness Coaching & Jose Mounissy
of the restaurant 'La Metisse'. 

What's on: 
A Cookery Demonstration & Talk
about 'Eating Healthy & 
the importance of a Balanced Diet'.

Talk Venue:

Ecology Centre Dominican Convent
  
When: Tuesday 17th Sept

Time: 7.30pm

Talk Topics to include:
Value of Lean Meat
Importance of Protein
Keeping Food Simple
Using Quality Product
Batch Cooking
Cooking Techniques
Recipe Ideas
Cooking Demonstration & Tasting

The Talk will be hosted by Robert Cullen from Cullens Quality Butchers 
& Adam Kelly from Pura Vida Life and Fitness Coaching & Cooking Demo
will be with Jose Mounissy from 'La Metisse'.

Healthy eating is about feeling great, having more energy
& keeping yourself as healthy as possible without
depriving yourself of the foods you love. 
This can be done by learning some nutritional basics
and putting them into practice.

As part of the Healthy Eating Week, 
Cullens Butchers will also be offering Special Offers
on Lean cuts of meat in their shop on Main Street, Wicklow Town.

To book into this free Talk & Cookery Demonstration 
call Cullens Butchers on 0404 69719 
or send an e-mail to: orders@cullensbutchers.com


Hope to see you there!


For more information on the Healthy Eating Initiative and other scheduled events check out: http://www.irishtimes.com/news/health/healthy-town




Cullens Quality Butchers
Main Street Wicklow Town

Friday, August 30, 2013

Kids Lunches


Now that school is back, the familiar routine has returned. 
If you are cooking a Sunday Roast, be it Chicken, Ham or Beef 
Just buy a slightly larger piece than you need. The leftovers make ideal sandwich ingredients for school lunches.

Cook a ham at the weekend and the leftovers will provide you with tasty fillings for the lunch roll instead of over processed and over priced packet ham.

Check out our recipe for Marmalade Ham....


MARMALADE & MAPLE GLAZED HAM
Serves 4-6
Ingredients: 1½ Kg (3lbs) Cullens Quality Butchers’ Centre Cut Ham
Ham Fillet
Marmalade Roast Ham
1 carrot
2 celery sticks
1 teaspoon peppercorns
Glaze:
Orange Marmalade
Maple Syrup
1 tbsp Butter
Toasted Pecan Nuts
COOKING YOUR HAM:
· Soak the ham overnight.
· Wash under cold running water.
· Return the ham to the pot with fresh water and the veg and bring to the boil.
· Reduce the heat and simmer for 20 min per pound (450g) – you could change the
water at this point if you wish. (Try adding some cola or cider for an extra kick!)
· Remove from the saucepan and cut away the outer skin leaving a thin layer of fat.
· Score the fat into diamonds and press some cloves into it.
· Cover the ham with the glaze mixture of marmalade and maple syrup (see below)
· Place in roasting tray and bake at 200 deg C / 400 F / gas mark 6 for 20-30 mins
until glaze is golden.
To Make the Glaze: In a small saucepan combine orange marmalade and maple syrup.
Heat over medium heat stirring until bubbly. Whisk in butter until smooth. Add the toasted
pecans. Add to the roast for the 20 mins baking time. And baste.
This roast is great served with red cabbage, roasted veg and roast potatoes.

www.cullensbutchers.com/recipes


Tuesday, July 30, 2013

Cooking on a Skewer

MEAT, FISH & VEG  
MAKE FANTASTIC SKEWERS
- ALWAYS APPETIZING & QUICK TO COOK.

Use good quality meat cuts such as sirloin or chicken breast 
and meaty fish like salmon or prawns. 

The range of meat you can cook on a skewer is extensive.  

Try different combinations..... 
Sausages with pinapple chunks
Beef with onions and mushrooms
Pork and apricots
Chicken with red & yellow peppers

When making skewers -  
Always cut the meat or fish into equal size cubes.
Cut any veg the same size too - you want everything to cook evenly & at the same time.

It is also important to soak wooden skewers before use.
or
Invest in some metal or wood handle skewers for real theatre! 

Once the meat is cooked, 
serve the skewer along with a flat bread or pita bread 
and fill with lettuce, tomato, cucumber and a greek style dip.

Skewers make catering for large numbers easy and all the preparation can be done in advance.


Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719 


Tuesday, July 16, 2013

Steak Sandwich - for any time!

STEAK SANDWICH
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4
Ingredients:
4 Cullens Quality Butchers’ Sirloin or Striploin Steaks
2 Red Peppers, deseeded and cut into thick slices
2 Red Onion, peeled and cut into thick slices
2 tablespoons of Olive Oil
Salt and lots of Black Pepper
1 tablespoon Balsamic or Wine Vinegar
Mixed Salad Leaves
Lemon Juice
French Stick or Ciabatta Bread
Chilli Butter
50g (2oz) Butter
1 Chilli, chopped
Juice of half a Lemon
Fresh Parsley, chopped
To Cook:
Combine the chilli butter ingredients and store in the fridge until ready to serve.
Season the steaks, red peppers and onions with salt, black pepper,
vinegar and oil.
Place the vegetables on the hot barbeque or grill, then add the steaks.
Do this in two lots if the barbeque or grill is overcrowded.
Mix the leaves with a little oil, lemon juice and seasoning.
Cut the bread lengthways, fill with leaves, grilled vegetables,
steak and top with the chilli butter.

Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719

Friday, June 7, 2013

COOKING A STEAK ON THE BBQ


COOKING A STEAK ON THE BBQ
Buy best quality beef cuts
Try Cullens Quality Butchers Aged Sirloin, Striploin or Ribeye
Aged Beef ensures tenderness.
Marinating and seasoning adds great flavour.

STEAK:  THE CUTS
Ribeye
The ribeye is without doubt one of the best-tasting steaks.  
With its marbling, it tends to cook up very tender, juicy, rich and full of flavour.  
T-Bone
This is a steak with a bone shaped like a "T".  It has meat on each side. 
Fillet
This is a boneless section that has melt-in-your-mouth quality and buttery texture.  
Striploin Steak
A succulent steak, with a thin layer of fat that preserves juiciness. 
Sirloin Steak
Well aged for maximum tenderness.

BBQ TIPS: 
Clean the grill grate with an onion cut in half - it also adds great flavour to the BBQ.    
Turn on or light the BBQ and wait until it reaches cooking temperature. Cut a large onion in half, and using a fork, rub the onion up and down the rack. It removes all the grease from your previous outing and adds a nice flavour when cooking meat.  Allow time for the barbecue to heat to maximum.  The charcoal must be grey.  It is very important to allow the proper time for the food to cook.
    
Keep the grill grate 3-6 inches from the coals.

Have all the right tools before you begin, use a tongs.   

Don't use a fork as this puts holes in the meat allowing juices to escape and dries up the meat.

Turn meat only once when cooking as it will lose juices each time you turn. 

Make sure the meat is cooked thoroughly and evenly.

Let your steak rest allowing the juices to settle for a tender result.


Sit back, tuck in and enjoy!

Wednesday, May 22, 2013

Spice up Dinner


Add a Rub or Marinade

Using a Rub or Spice can change the flavour of meat you cook week in week out.

Rubs work great with 
Pork, Chicken, Beef, Lamb or Fish

Scoring the meat creates a bigger surface area for you to work the flavour in.

Adding Herbs & Spices to a dish makes the difference in food tasting ok & tasting excellent!! 

Spices used in rubs: make food exciting! 
Also help create the ‘bark’ / ‘crust’.

check out 
Cullens Butchers Website for Recipes, Newsletters and other Hints & Tips. 

Tuesday, April 30, 2013

Cook in Batches

Lasagne 











CATERING FOR A CROWD
Lasagne is a great dish to prepare for a crowd or family gathering.

Or MAKE AHEAD & FREEZE
just make bigger quantities then freeze for other meal times
Or use as lunch portions

Then you’ve got dinner in a flash another day!


Think about BATCH COOKING things like
Lasagne, Ragu, Shepards Pie, Stew or Meatballs.

Cullens Quality Butchers
Main Street, Wicklow Town

Wednesday, April 24, 2013

Roast Chicken turns into Pasta Bake....

Using up leftovers... 

When roasting meat consider buying a bigger piece,
have a Roast Dinner one day
and create a 2nd dinner from the leftovers, ready  to use the next evening.
Cooking a roast brings out lots of flavour and means that half the work is already done for the following meal.

For example
A Roast Chicken is very versatile- 
Chicken Pasta Bake
any leftovers you can have cold next day, use for lunches, add to curry, a broth, make a pie or a pasta bake.

Whole Chicken 
-From a Roast Chicken Dinner the leftovers can become:
to name but a few...

Chicken Pasta Bake
Chicken & Mushroom Puff Pastry Pie
Chicken Curry
Chicken Pitta Pocket with Salad
Chicken Noddle Soup
Chicken Tortillas with grated cheese, tomato and lettuce
Chicken Quesadilla with spring onion and cheese

Here's a delicious recipe
for Fraser's 
CHICKEN PASTA BAKE:


Keep Any leftovers from your Roast Chicken Dinner,
...the Meat, the veg & stuffing.
Cook the Penne Pasta until slightly underdone,
remember you are going to finish it off in the oven as a bake.
Make a white sauce, starting by making a roux with equal amounts of flour and butter.
Heat the milk in another pan.
Next add the heated milk to the roux, stirring to prevent lumps.
Simmer the sauce.
In a bowl add the leftover chicken that has been shredded.
Add any leftover veg.
Season with Salt & pepper.
Throw in the almost cooked pasta (that has been allowed to cool).
Grate some cheese over such as parmesan & edam.
Put the mixture into an oven proof dish.
Pour over the white sauce.
Let it sit and soak up the sauce, topping it up.
Put a layer of breadcrumbs over the top.
You can add herbs and garlic if using plain Breadcrumbs or use any left over stuffing instead.
Grate more cheese over the top.
Put in the oven at 180 deg for 20 mins.
Serve.

Also Remember to use the carcass or bones from your Roast to make FLAVOURSOME STOCKS. It will enrich anything to which it is added.

CHICKEN STOCK
Chicken carcass
2 Onions in chunks
2 Carrots cut in chunks
2 Celery sticks cut in chunks
10 peppercorns
3 Bay leaves
2 Sprigs Thyme
2 Sprigs Rosemary
3-4 litres Water

Place all the ingredients into a large stock pot.
Cover with the water and bring to a boil.
Then simmer for 2 hours.
Strain the stock into a clean pan leave to cool
then remove the fat from the top and discard.

The stock is now ready to use or freeze.
Use in Gravy, Paella, Casseroles or Soups.


Wednesday, March 27, 2013

Easter Roast Lamb


Lamb is synonymous with an Easter Sunday Lunch, it's tradition, it's versatile, it's full of flavour & is a juicy tender meat. A real Easter Treat!

LAMB - SOMETHING SPECIAL!! 
What makes Irish Lamb so special? Well, the animals are free to roam in the hilly countryside, eating & grazing on heather, clover and of course the good green grass! This means the meat is so moist and full of flavour!  

The herbs and heathers on Wicklow's natural landscape add to the unique flavour that Wicklow lamb is renowned for! It's a product of it's Environment, This assures quality products and results in sweet tasting, tender meat. 


The colour and flavour of the flesh will vary depending on where the sheep were raised. Look for pale-pink flesh in a very young lamb, to a light- or dark-red colour in an older animal.  Lamb is seasonal and this is reflected in the price.


To bring out the best in Lamb 
always choose the cut that best suits the cooking style.
This will ensure mouthwatering, tender juicy lamb every time.

SOME OF THE CUTS:
LEG LAMB - can be cut in two- fillet or leg shank.  Great roasted whole or boned and like a shoulder, Lamb Leg can also be slow roasted for hours until it becomes really tender and the meat falls apart.
LAMB SHOULDER - This part of the animal works hard, so it’s full of muscle. This means it takes longer to become tender, but is a great choice for stewing or for a slow roast.
RACK OF LAMB - lean meat that cooks quickly.
LOIN OF LAMB - a boned loin of lamb- ideal for stuffing, 
a little more fat than leg but not as much as shoulder.
LAMB SHANKS - This is a really cheap cut, usually taken from one of the hind legs. It is perfect for stews and slow cooking.


TRY USING FRESH HERBS WHEN COOKING LAMB
Rosemary or Mint - perfect partners for lamb! 

LEG of LAMB   
is complemented by so many ingredients:

Studding
Make little scores in the surface of the Lamb
and stuff with Garlic & Rosemary.

Use a Marinade
Place Lamb with your choice of marinade in a food bag & refrigerate for a couple of hours.

Glazing
Brush the Lamb near the end of cooking
with Red Currant Jelly for a sticky outer layer.


OR Try using a TRIVET OF VEG to roast a LEG of LAMB on:
Place the leg of lamb on a bed of rosemary sprigs and halved bulbs of garlic.

TIPS FOR CARVING
Leg of Lamb
Hold the joint at the end of the bone using some kitchen paper for a firmer grip.   
Carve the meat away from the bone.
Boneless Joint
Hold the joint in place with a carving fork and carve the meat across the grain.


MEAT cooked ON THE BONE enhances and adds depth of flavour. A Roast is very versatile- any leftovers you can have cold next day, use for lunches, add to curry, broth etc


COUNTRY ROAST LAMB RECIPE:


Ingredients:
1 leg of lamb, trimmed.
1 onion, roughly chopped.
125ml (1/4 pt) water.

Topping
2 large cloves of garlic, peeled.
2 dessertspoons root ginger, chopped.
Grated rind of a small lemon.
2 tablespoons fresh parsley, chopped.
2 tablespoons fresh mint, chopped.
1 tablespoon fresh rosemary, chopped.
1-2 tablespoon olive oil.

Preparation:
Preset oven Gas Mark 4, 180°C (350°F).
Put the garlic, ginger, lemon rind, parsley, mint and rosemary in a food
processor. Switch on for a minute or two until everything is finely chopped.
Switch on again and add the oil slowly until you have a bright green mixture.
Set the mixture aside.

To Cook:
Place the joint in a roasting pan with the onion and water, cook, allowing 20-25
minutes per ½ kg (1 lb). Thirty minutes before the end of cooking time remove
from the oven, spread the herby mixture over the joint. Return to the oven and
finish cooking. Keep an eye on the water level. Top it up if necessary. When the
lamb is cooked remove from the pan and keep warm. Discard the onion and
remove excess fat. Add a dash of wine to the pan juices. Boil up and reduce to
a nice syrup. This will take 2-3 minutes. Season and serve with the sliced lamb
along with some spring vegetables and boiled potatoes!


Recipe for Rack of Lamb: click here

www.cullensbutchers.com


Cullens Quality Butchers
The Mall, Main Street, Wicklow Town. Tel: 0404-69719

Monday, March 11, 2013

Celebrate St Patricks Day and all things Irish!



Get into the spirit this St Patrick's Day (Sunday March 17th)
by serving up a hearty Traditional Dinner 
and raise a glass to all things green!  

Try some of Cullens Quality Butchers 
ideas for a Traditional St Patrick's Day Dinner:

Bacon & Cabbage 
Corned Beef (also known as Salted Beef or Cured Beef)
Stew 
Lamb Shanks

Serve with the humble spud! 
mashed as Colcannon or Champ or just Boiled.


Happy St Patrick’s Day
and remember…
‘if you’re lucky enough to be Irish, sure then you’re lucky enough!’

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TRADITIONAL BACON & CABBAGE

Ingredients:
1½ Kg (3lbs) Cullens Quality Butchers’ loin of Bacon.
1 carrot.
2 celery sticks.
2 leeks.
1 teaspoon peppercorns.

Topping:
1 tablespoon mustard.
1 tablespoon breadcrumbs.
½ tablespoon brown sugar.
Knob of butter.

Mustard Sauce:
50g (2oz) butter.
25g (1oz) flour.
1 tablespoon mustard.
250ml (1/2pt) – mixture of the cooking liquid
and cream. (125ml of each).
1kg ( 2lbs) of cabbage, finely sliced.

To Cook:
Place the joint in a large saucepan.
Add chopped vegetables and peppercorns.
Cover with cold water.
Bring to the boil, then simmer gently for approx. 20 minutes per ½ kg (1 lb).
Set oven to Gas Mark 6, 200ºC (400ºF).
Remove the joint from the saucepan.
Reserve liquid.
Remove the rind and score the fat.
Place the joint on a roasting dish.
Spread with mustard and breadcrumbs, sugar and a knob of butter.
Place in the oven for 15-20 minutes.

To Make the Sauce:
Melt the butter, add the flour and mustard.
Cook for a minute or two.
Whisk in the cooking liquid and cream.
Bring to the boil. Reduce the heat and simmer for 3-4 minutes.
Taste for seasoning.
The sauce should have the consistency of thin cream.
Keep warm.

To Cook the Cabbage:
In another saucepan cook the cabbage lightly with some of the cooking liquid.
Drain well and toss in butter.
Season to taste.
Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce
and of course, some floury potatoes.

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CORNED BEEF (also known as Salted Beef or Cured Beef)

Ingredients:
3 LB SILVERSIDE CORNED BEEF
1 Carrot chopped
2 Celery sticks chopped
2 Leeks chopped
1 tsp Peppercorns
Knob of Butter                                

Preparation:
Place the joint of Corned Beef in a large saucepan.
Add the chopped vegetables & peppercorns.
Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 mins per LB (approx 2 hrs for a 3 lb piece) or until the meat is tender. Leave in the liquid until ready to serve.
Tip: You could add 250ml Dry Cider to the water to boil the meat in.

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COLCANNON

Ingredients:
1 lb Cabbage finely chopped or Kale
2 lb Potatoes peeled and cut
1 Cup Milk
2 leeks chopped
Salt & Pepper
Some grated Nutmeg
Butter
  
Preparation:
Cook cabbage (or substitute with Kale) in salted water until tender and drain.
Cook potatoes in water, drain and mash.
Cook the chopped leeks in milk until tender.
Add the mashed potatoes to the leek & milk.
Season with some salt and pepper.
Grate in some nutmeg.
Add the cabbage (or kale) along with some butter.
Mix to combine.
Serve hot in a big bowl with a serving spoon
with an extra knob of butter on top!


HAPPY ST PATRICK'S DAY!

CULLENS QUALITY BUTCHERS                                                        
Main StreetWicklow Town. Tel: 0404-69719