Pork Crackling!

Always wondered how to achieve the perfect Crackling?  Is Crisp Crackling everyones favourite part of a PORK ROAST?  Well here's a few simply things to do to achieve Crisp Crackling every time.....

• Make sure your oven is hot (about 220deg C).
• Pour a little boiling water over the pork skin to open up the scores.
• Pat dry with absorbent paper.

Rub salt deep into the crackling, working it in.  This will draw any moisture out and make the crackling really crispy!  After about 20min, turn the temp down to about 180 and cook for 40min per kg (about 20min per LB)


www.cullensbutchers.com

Making a great roast

Ever wondered.....
what makes a great ROAST?

• A GOOD COVERING OF FAT
• MATURE WELL AGED MEAT
• COOKED WITH THE BONE GIVES DEPTH OF FLAVOUR
• GREAT TASTE - USING FLAVOURS THAT PARTNER WELL WITH THE MEAT

TOP TIP:
Use a trivet of veg to sit your meat on when cooking your roast, this will help keep the meat moist and add an extra flavour boost when making a gravy from the pan juices!!

Check out www.cullensbutchers.com for more tips

'Best Before' & 'Use By' dates

One of the questions we often get asked here in Cullens Butchers is 'What is the difference between a Use by Date and Best Before date?' and 'Is it safe to eat after this date has expired?'

'Use By' dates are found on foods that might be unsafe to eat after this time. 'Use By' dates are often found on highly perishable items such as Meat, Milk, some Salads & Veg.
'Best Before' dates are used to indicate that the item is at its best before that particular date and can be safely consumed after this time. 'Best Before' dates are often found on things like Butter, Beer, Flour, Canned items or Jars of sauces etc.

www.cullensbutchers.com

Wicklow Spring Lamb

WICKLOW SPRING LAMB – SOMETHING SPECIAL!
The herbs and heathers on Wicklow’s natural landscape
Add to the unique flavour that Wicklow lamb is renowned for!

Wicklow Spring Lamb is synonymous with Tradition, quality and taste.

What says spring-time more than Lamb. A great Easter treat and ideal Sunday lunch!
There are so many cuts to choose from & it's so versatile.

At Cullens, We have options to suit all tastes!

LEG of LAMB is complemented by so many ingredients:

Studding
Make little scores in the surface of the Lamb and stuff with Garlic & Rosemary.

Use a Marinade
Place Lamb with Natural Yoghurt, some Ground Cumin & Coriander in a food bag & refrigerate for a couple of hours.

Glazing
Brush the Lamb near the end of cooking
with Red Currant Jelly for a sticky outer layer.

LAMB: Serve with Mint Sauce or Greek-style yoghurt with chopped mint.

LAMB – A WIDE RANGE OF CUTS Means it’s great for a mid week dinner, or dinner party or Sunday Roast. It is easy to prepare & simple to cook.

Check out http://www.cullensbutchers.com/Lambproducts.html for more info!

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.