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



Friday, March 8, 2013

Mother's Day Sunday 10th March



Every mum deserves a treat!  
Cook a special dinner or bring her breakfast in bed!


For a  lie-in special breakfast: 
here's what you'll need for a
Full Irish Breakfast:
Cullens Traditional Sausages, 
Rashers, 
White & Black Pudding
and free range eggs
Add tomato, beans, mushrooms
and a pile of hot buttered toast!
Don't forget the tea!

or Cook a 

ROAST BEEF Dinner:
serve Roast Beef, roast potatoes, homemade pan gravy served up with a selection of roasted veg.


PRIME RIB

Ingredients:
3 LB Cullen’s Quality Prime Rib Roast
 2 tablespoons Olive Oil
 2 Garlic Cloves crushed
 Salt and Pepper to taste
1 tablespoon chopped thyme
 (Optional: grated ginger also works well with beef)

Preparation:
Preheat the oven to 180 deg.
Mix the oil, thyme, garlic, salt and pepper.
Rub the roast with the mixture.
Roast in oven at 180 deg. (20 min per LB plus 20 min)
Once cooked let rest for 15 mins.
Serve with Pan Gravy, Roast Potatoes & Roasted Veg,





Cullens have been in the butchery business in County Wicklow for 3 generations. William Cullen, Liam Cullen and now Robert Cullen are proud to serve you with the finest locally sourced Beef, Lamb, Pork, Bacon, Poultry and other fine produce.



Saturday, March 2, 2013

Homemade pan gravy!

PAN GRAVY
Ingredients:
Roasting pan with your cooked roast’s drippings
Pint stock
Salt & pepper
(Optional flour to thicken)
(Drop of wine to add extra flavour)
What could be better than a gravy made from the drippings of your chosen roast?
It will be full of flavour!
While your meat is resting on your cutting board,
place the roasting pan across the hob (it may take 2 burners).
Bring the pan juices to a simmer over a medium heat
scrap up all the brown bits with a wooden spoon.
(if desired add some flour and blend)
Slowly whisk in stock.
Cook until the gravy thickens,
Season with salt and pepper.
Pour gravy through a sieve to remove any lumps.
Keep warm and serve with your carved roast. Delicious! 
Cullens have been in the butchery business in County Wicklow for 3 generations. William Cullen, Liam Cullen and now Robert Cullen are proud to serve you with the finest locally sourced Beef, Lamb, Pork, Bacon, Poultry and other fine produce.