Chicken Breast in Breadcrumbs

Chicken Breast in Breadcrumbs with Mushroom, Cream & Pesto Sauce

Chicken Breast in Breadcrumbs with Mushroom, Cream & Pesto Sauce
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4  

Ingredients: 4 Chicken Breasts (OR CULLENS FROZEN BREADED CHICKEN) 100gms Breadcrumbs Salt Freshly Ground Black Pepper Parsley Clove of Garlic (crushed) 1 Egg White 200gms Mushrooms (Sliced) 2 Tablespoons Green Pesto 200ml Cream

Preparation: Pre-Heat oven to 200 deg C. Empty Breadcrumbs into mixing bowl. Add parsley, crushed garlic, salt and black pepper, mix well. Coat each chicken breast with the egg white. Dip each breast into the breadcrumb mixture. Place onto a greased oven tray. Place tray in oven and cook for 20 min or until topping is golden brown. Gently fry sliced mushrooms until brown, add cream and pesto. As soon as cream begins to boil, remove from heat. Place the cooked chicken breast onto a plate. Spoon over the mushroom, cream & pesto sauce. Serve with salad and baked potato.

Tip: Alternatively you could buy Cullens Frozen Breaded Chicken Fillets instead of making your own breadcrumbs and cook per instructions. Leaving you to only make the sauce!

See www.cullensbutchers.com for more great food ideas!

Topping Ideas for Burgers!

CULLENS BURGERS
TOPPINGS IDEAS

Here are some great ideas for toppings for our delicious CULLENS 1/4lb BURGERS!

1. Cooked Sliced Mushroom
Cooked Sliced Onion

2. Lettuce Leaf
Slice of Tomato
Sliced Onion Ring
1 Tsp Mayonnaise

3. Slice of Cheddar Cheese Melted

4. Crispy Pancetta

5. Grated or Sliced Cheddar
Tomato Salsa

6. Pepper or Mushroom Sauce

7. Pesto and Mozzerella Cheese

8. Pineapple,
Cheddar cheese,
Lettuce & Tomato

9. Carmelised Red Onions

10. BBQ Sauce! -


Cook Cullens Burgers on the BBQ.
Turn regularly making sure they are cooked all the way through.
Ensure piping hot.
Toast Burger Buns.
Serve with one of our delicious topping ideas.
ENJOY!

Main Street, Wicklow Town. Tel: 0404-69719
www.cullensbutchers.com

Chicken Cacciatore Recipe

CHICKEN CACCIATORE
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves 4



Ingredients:
1 Chicken (cut into 8 pieces) We’ll happily do this for you!
2 tbsp Olive Oil
1 onion
2 oz Pancetta diced
125 ml White Wine
4 Tomatoes
225 ml Stock
Salt / Pepper

Preparation:
Cut the chicken into 8 pieces. Pat dry and rub the skin with salt and pepper.
Dice the pancetta and chop an onion.
Heat the oil in a casserole, add the diced pancetta and chopped onion.
Fry until translucent.
Add the chicken and brown on all sides.
Deglaze the casserole with the white wine and let simmer.
Chop the tomatoes, cutting into small dice.
Add to the chicken and pour in the stock.
Cover and cook on a low heat for 30-40 minutes.
Season to taste.
Serve with Rice or Potatoes.

www.cullensbutchers.com

More BBQ Tips - using skewers.

Tips for using Skewers:
 Soak wooden skewers in water for 30 minutes before using
 them so they won't burn during cooking. 
 If you prefer metal skewers, which have a long life, use
 square or twisted types, which will hold the food better
 than round ones. 
 To keep food from slipping off during cooking and turning,
 use two parallel skewers rather than a single skewer. 
 If you're using a wooden skewer, as you thread the food
 move the pieces close together, with no space showing.
 If the skewer is metal, you can leave small spaces between
 the pieces. 
 When using foods with different cooking times (such as Prawns
 and Beef), don't combine them on the same skewer. Instead,
 make skewers of just prawns or just beef, start cooking the
 beef first, and then combine them on a serving platter.

Thanks to http://www.e-cookbooks.net/tips.htm for the tips! 

www.cullensbutchers.com

Tips for using a BBQ

TIPS FOR USING A BBQ

So it's probably been several months since you used your BBQ. So give the grate a good scrub with a wire brush.

Then a great tip I learnt for keeping your BBQ clean once it's in regular use is to light it and get it nice and hot. Cut a large onion in half, and stick a fork onto it. Then using the flat surface of the onion, rub up and down on the bars and this will take off all the grime and grease from the previous occasion and gives the BBQ a nice flavour too!!


Food Safety Advice:
1.Don't allow raw meat to come into contact with other foods.
2.Use separate cutting boards and after wash in hot soapy water.
3.Always have a spare clean plate to put cooked foods on, never put back on the raw meat plate.
4.Use separate utensils for raw and cooked meat.
5.Wash your hands and preparation surfaces regularly.
6.Store uncooked food in the fridge until ready to barbeque.

www.cullensbutchers.com

This article was written by Robert Cullen,3^rd generation butcher and  owner of Cullens Quality Butchers, Wicklow Town.  Its aim is to share ideas with the people of Wicklow and to get them thinking about good food & getting the best out of what they buy & eat and to encourage shopping local.
 

Tips for making a Casserole

Tips for making a casserole:

Always use cuts of meat with good marbling - as the meat cooks the fat melts and bastes, keeping it tender.
Brown the meat in batches as overcrowding lowers the temp and makes the meat sweat.
Browning the meat will add colour & flavour to the dish.
Adding a drop of  white wine to a chicken casserole, red wine or stout to beef casserole or some stock also helps flavour the meat in slow cooking dishes.  

www.cullensbutchers.com

This article was written by Robert Cullen,3^rd generation butcher and  owner of Cullens Quality Butchers, Wicklow Town.  Its aim is to share ideas with the people of Wicklow and to get them thinking about good food & getting the best out of what they buy & eat and to encourage shopping local.

 

Food the world over!

Food the world over!

I consider myself to be lucky to have travelled and to have sampled food from different cultures around the world. The more I have travelled and the more I have sampled some truly amazing food, the more I have realised that Irish food is great!

I’ve eaten Michelin Star food in France, Acorn fed pork in Spain, Real Southern BBQ in the USA, Fresh homemade pasta in Italy, Empanadas in Chile, Assado in Argentina, Meze Dishes in Cyprus and lots lots more. One thing that all these wonderful things have in common is the use of local ingredients and recipies handed down through generations.

Here in Ireland, we don’t realise how good some of our traditional dishes are. Irish Stew made with wonderful local lamb and seasonal root veg, potatoes, carrots etc. or what about a tasty Beef & Guinness pie. Our soda bread cannot be copied anywhere or what about or wild smoked salmon or the other foods you long for when you are abroad; real pork sausages, black and white pudding, Bacon & Cabbage or the poor humble spud!

Here is a recipe from local chef Catherine Fulvio for a great Beef & Guinness Casserole

1kg stewing beef, trimmed of fat
Flour with salt and pepper added
2 large onions, thinly sliced
3 carrots peeled and sliced
2 sticks celery, diced
1 dessertspoon sugar
1 tsp English Mustard powder
400g tin chopped tomatoes
1 tbsp Worcestershire sauce
A bouquet garni (4 parsley sprigs, 1 fresh thyme sprig and 1 bay leaf, tied together)
500ml Guinness
Salt and Pepper to taste
Olive oil

Method

Cut the meat into 1½ inch cubes and toss in the flour. Heat some of the olive oil and fry the beef until nicely browned on all sides.
Place the meat into a deep, heavy bottom saucepan. Add some more oil to the frying pan and gently fry the onions. Deglaze the pan with some of the Guinness.
Add the carrots, the Guinness and juices from the pan, the sugar, the Worcestershire sauce, mustard, tomatoes and bouquet garni to the saucepan. Bring to the boil, cover and simmer over a low heat for approximately 2 hours or until the meat is tender. Be careful during this time not to stir the dish too much as it can break up the meat.
Taste and add salt and pepper if required. Garnish with chopped parsley when serving.

www.cullensbutchers.com

This article was written by Robert Cullen,3^rd generation butcher and  owner of Cullens Quality Butchers, Wicklow Town.  Its aim is to share ideas with the people of Wicklow and to get them thinking about good food & getting the best out of what they buy & eat and to encourage shopping local.