Cook in batches

COOK IN BATCHES - MAKE AHEAD AND FREEZE

Make bigger quantities then freeze for other meal times
Or use as lunch portions
Think about batch cooking things like chilli’s, ragu, shepards pie, 
stew, meatballs, tagines or meatloaf

Then you’ve got dinner in a flash another day!

www.cullensbutchers.com

Slow Roasting

SLOW ROASTING IS A GREAT WAY TO COOK FATTIER CUTS OF MEAT

Slow roasting for several hours renders or melts out a lot of the fat while still keeping the meat tender and juicy.

Allowing the meat to fall off the bone.

Ideal for slow roasting…

Lamb Shoulder

Pork Belly

Lamb Shanks

Good value meats

If like many at this time of year, you are looking for meat that is great value for money, will make mid week dinners easy & will taste fantastic then here are our suggestions....

Whole Chickens, Minced Steak, Minced lamb, Diced Beef Steak, Braising Steak, Meatballs & Burgers all are relatively inexpensive and with a little imagination can make a delicious meal.

Tasty Roast Chicken

When roasting a chicken, get some flavour into the meat by making up a flavoured butter. 

Mix some garlic, some fresh herbs, lemon zest and salt & pepper with some butter.

To get flavoured butter under the skin of your chicken – You can either use your fingers or the back of a teaspoon to loosen the skin away from the meat.  Push the flavoured butter under the skin rubbing to spread it evenly.

This will give your roast chicken some amazing flavour!

Extra tip - cut up some lemons and insert into the chicken instead of stuffing.

See more on www.cullensbutchers.com

Traditional Bacon & Cabbage

Traditional Bacon & Cabbage

Preparation Time: 10 minutes

Cooking Time: 60 minutes

Serves 4-6

                                                                                            

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.

For more information, don't forget to check out www.cullensbutchers.com

Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719

SIMPLE DRESSINGS FOR FISH...

SIMPLE DRESSINGS FOR FISH...
- a simple melted butter & lemon sauce with chopped parsley & capers.
- a chopped avocado salsa with chopped coriander, red onion & lime juice.
(you could add chopped red chilli for an extra kick!)
- chopped sundried tomatoes with fresh basil, garlic & balsamic vinegar.
- crème fraiche, chopped chives & a squeeze lemon juice.
- bashed up basil, mayonnaise, lemon juice & a pinch of salt.
- green pesto.
- greek yogurt, capers, chopped parsley & lemon juice

Eat Less Meat!!

WHAT!!! - A Butcher telling you to EAT LESS MEAT!
Yes, that's right - eat less meat, but MORE good quality meat. Less trips to the supermarket meat counter, but more trips to your local butcher and buying good quality local meats.

Supermarket meats can often be processed, or packaged in long life plastic sealed trays or just not given the care and attention that your butcher has. Your local butcher is a craftsman (or Woman) and is depending on your return business, so will always give you the best care and attention.

So to stay healthy - eat red meat 2-3 times per week, add in some fish, turkey, chicken or perhaps have a 'veggie' day. A good balance of all the food groups does you good. - See, our mothers know best!

www.cullensbutchers.com