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

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.

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.       

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

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

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!  

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!!

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.

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

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 Turkeys, Stuffed 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.