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