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

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

www.cullensbutchers.com

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

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

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 

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

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!

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.