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. 

Cook in Batches

Lasagne 

CATERING FOR A CROWD
Lasagne is a great dish to prepare for a crowd or family gathering.

Or MAKE AHEAD & FREEZE
just make bigger quantities then freeze for other meal times

Or use as lunch portions

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

Think about BATCH COOKING things like

Lasagne, Ragu, Shepards Pie, Stew or Meatballs.

Cullens Quality Butchers
Main Street, Wicklow Town

Roast Chicken turns into Pasta Bake....

Using up leftovers... 

When roasting meat consider buying a bigger piece,
have a Roast Dinner one day
and create a 2nd dinner from the leftovers, ready  to use the next evening.
Cooking a roast brings out lots of flavour and means that half the work is already done for the following meal.

For example

A Roast Chicken is very versatile- 

Chicken Pasta Bake

any leftovers you can have cold next day, use for lunches, add to curry, a broth, make a pie or a pasta bake.

Whole Chicken 
-From a Roast Chicken Dinner the leftovers can become:
to name but a few...

Chicken Pasta Bake
Chicken & Mushroom Puff Pastry Pie
Chicken Curry
Chicken Pitta Pocket with Salad
Chicken Noddle Soup
Chicken Tortillas with grated cheese, tomato and lettuce
Chicken Quesadilla with spring onion and cheese

Here's a delicious recipe
for Fraser's 
CHICKEN PASTA BAKE:


Keep Any leftovers from your Roast Chicken Dinner,
...the Meat, the veg & stuffing.
Cook the Penne Pasta until slightly underdone,
remember you are going to finish it off in the oven as a bake.
Make a white sauce, starting by making a roux with equal amounts of flour and butter.
Heat the milk in another pan.
Next add the heated milk to the roux, stirring to prevent lumps.
Simmer the sauce.
In a bowl add the leftover chicken that has been shredded.
Add any leftover veg.
Season with Salt & pepper.
Throw in the almost cooked pasta (that has been allowed to cool).
Grate some cheese over such as parmesan & edam.
Put the mixture into an oven proof dish.
Pour over the white sauce.
Let it sit and soak up the sauce, topping it up.
Put a layer of breadcrumbs over the top.
You can add herbs and garlic if using plain Breadcrumbs or use any left over stuffing instead.
Grate more cheese over the top.
Put in the oven at 180 deg for 20 mins.
Serve.

Also Remember to use the carcass or bones from your Roast to make FLAVOURSOME STOCKS. It will enrich anything to which it is added.

CHICKEN STOCK

Chicken carcass

2 Onions in chunks

2 Carrots cut in chunks

2 Celery sticks cut in chunks

10 peppercorns

3 Bay leaves

2 Sprigs Thyme

2 Sprigs Rosemary

3-4 litres Water

Place all the ingredients into a large stock pot.

Cover with the water and bring to a boil.

Then simmer for 2 hours.

Strain the stock into a clean pan leave to cool

then remove the fat from the top and discard.

The stock is now ready to use or freeze.

Use in Gravy, Paella, Casseroles or Soups.

Easter Roast Lamb

Lamb is synonymous with an Easter Sunday Lunch, it's tradition, it's versatile, it's full of flavour & is a juicy tender meat. A real Easter Treat!

LAMB - SOMETHING SPECIAL!! 

What makes Irish Lamb so special? Well, the animals are free to roam in the hilly countryside, eating & grazing on heather, clover and of course the good green grass! This means the meat is so moist and full of flavour!  

The herbs and heathers on Wicklow's natural landscape add to the unique flavour that Wicklow lamb is renowned for! It's a product of it's Environment, This assures quality products and results in sweet tasting, tender meat. 

The colour and flavour of the flesh will vary depending on where the sheep were raised. Look for pale-pink flesh in a very young lamb, to a light- or dark-red colour in an older animal.  Lamb is seasonal and this is reflected in the price.

To bring out the best in Lamb 

always choose the cut that best suits the cooking style.

This will ensure mouthwatering, tender juicy lamb every time.

SOME OF THE CUTS:

LEG LAMB - can be cut in two- fillet or leg shank.  Great roasted whole or boned and like a shoulder, Lamb Leg can also be slow roasted for hours until it becomes really tender and the meat falls apart.

LAMB SHOULDER - This part of the animal works hard, so it’s full of muscle. This means it takes longer to become tender, but is a great choice for stewing or for a slow roast.

RACK OF LAMB - lean meat that cooks quickly.

LOIN OF LAMB - a boned loin of lamb- ideal for stuffing, 

a little more fat than leg but not as much as shoulder.

LAMB SHANKS - This is a really cheap cut, usually taken from one of the hind legs. It is perfect for stews and slow cooking.

TRY USING FRESH HERBS WHEN COOKING LAMB

Rosemary or Mint - perfect partners for lamb! 

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 your choice of marinade 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.

OR Try using a TRIVET OF VEG to roast a LEG of LAMB on:

Place the leg of lamb on a bed of rosemary sprigs and halved bulbs of garlic.

TIPS FOR CARVING

Leg of Lamb

Hold the joint at the end of the bone using some kitchen paper for a firmer grip.   

Carve the meat away from the bone.

Boneless Joint

Hold the joint in place with a carving fork and carve the meat across the grain.

MEAT cooked ON THE BONE enhances and adds depth of flavour. A Roast is very versatile- any leftovers you can have cold next day, use for lunches, add to curry, broth etc

COUNTRY ROAST LAMB RECIPE:

Ingredients:

1 leg of lamb, trimmed.

1 onion, roughly chopped.

125ml (1/4 pt) water.

Topping

2 large cloves of garlic, peeled.

2 dessertspoons root ginger, chopped.

Grated rind of a small lemon.

2 tablespoons fresh parsley, chopped.

2 tablespoons fresh mint, chopped.

1 tablespoon fresh rosemary, chopped.

1-2 tablespoon olive oil.

Preparation:

Preset oven Gas Mark 4, 180°C (350°F).

Put the garlic, ginger, lemon rind, parsley, mint and rosemary in a food

processor. Switch on for a minute or two until everything is finely chopped.

Switch on again and add the oil slowly until you have a bright green mixture.

Set the mixture aside.

To Cook:

Place the joint in a roasting pan with the onion and water, cook, allowing 20-25

minutes per ½ kg (1 lb). Thirty minutes before the end of cooking time remove

from the oven, spread the herby mixture over the joint. Return to the oven and

finish cooking. Keep an eye on the water level. Top it up if necessary. When the

lamb is cooked remove from the pan and keep warm. Discard the onion and

remove excess fat. Add a dash of wine to the pan juices. Boil up and reduce to

a nice syrup. This will take 2-3 minutes. Season and serve with the sliced lamb

along with some spring vegetables and boiled potatoes!

Recipe for Rack of Lamb: click here

www.cullensbutchers.com


Cullens Quality Butchers
The Mall, Main Street, Wicklow Town. Tel: 0404-69719

Celebrate St Patricks Day and all things Irish!

Get into the spirit this St Patrick's Day (Sunday March 17th)
by serving up a hearty Traditional Dinner 
and raise a glass to all things green!  

Try some of Cullens Quality Butchers 

ideas for a Traditional St Patrick's Day Dinner:

Bacon & Cabbage 

Corned Beef (also known as Salted Beef or Cured Beef)
Stew 

Lamb Shanks

Serve with the humble spud! 
mashed as Colcannon or Champ or just Boiled.

Happy St Patrick’s Day

and remember…

‘if you’re lucky enough to be Irish, sure then you’re lucky enough!’

---------------------------------------------------------------------

TRADITIONAL BACON & CABBAGE

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.

 --------------------------------------------------------------------

CORNED BEEF (also known as Salted Beef or Cured Beef)

Ingredients:

3 LB SILVERSIDE CORNED BEEF

1 Carrot chopped

2 Celery sticks chopped

2 Leeks chopped

1 tsp Peppercorns

Knob of Butter                                

Preparation:

Place the joint of Corned Beef in a large saucepan.

Add the chopped vegetables & peppercorns.

Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 mins per LB (approx 2 hrs for a 3 lb piece) or until the meat is tender. Leave in the liquid until ready to serve.

Tip: You could add 250ml Dry Cider to the water to boil the meat in.

 ---------------------------------------------------------

COLCANNON

Ingredients:

1 lb Cabbage finely chopped or Kale

2 lb Potatoes peeled and cut

1 Cup Milk

2 leeks chopped

Salt & Pepper

Some grated Nutmeg

Butter

  

Preparation:

Cook cabbage (or substitute with Kale) in salted water until tender and drain.

Cook potatoes in water, drain and mash.

Cook the chopped leeks in milk until tender.

Add the mashed potatoes to the leek & milk.

Season with some salt and pepper.

Grate in some nutmeg.

Add the cabbage (or kale) along with some butter.

Mix to combine.

Serve hot in a big bowl with a serving spoon

with an extra knob of butter on top!

HAPPY ST PATRICK'S DAY!

CULLENS QUALITY BUTCHERS                                                        

Main Street, Wicklow Town. Tel: 0404-69719

www.cullensbutchers.com

Mother's Day Sunday 10th March

Every mum deserves a treat!  

Cook a special dinner or bring her breakfast in bed!

For a  lie-in special breakfast: 

here's what you'll need for a
Full Irish Breakfast:

Cullens Traditional Sausages, 

Rashers, 

White & Black Pudding

and free range eggs

Add tomato, beans, mushrooms

and a pile of hot buttered toast!

Don't forget the tea!

or Cook a 

ROAST BEEF Dinner:

serve Roast Beef, roast potatoes, homemade pan gravy served up with a selection of roasted veg.

PRIME RIB

Ingredients:

3 LB Cullen’s Quality Prime Rib Roast

 2 tablespoons Olive Oil

 2 Garlic Cloves crushed

 Salt and Pepper to taste

1 tablespoon chopped thyme

 (Optional: grated ginger also works well with beef)

Preparation:

Preheat the oven to 180 deg.

Mix the oil, thyme, garlic, salt and pepper.

Rub the roast with the mixture.

Roast in oven at 180 deg. (20 min per LB plus 20 min)

Once cooked let rest for 15 mins.

Serve with Pan Gravy, Roast Potatoes & Roasted Veg,

Cullens have been in the butchery business in County Wicklow for 3 generations. William Cullen, Liam Cullen and now Robert Cullen are proud to serve you with the finest locally sourced Beef, Lamb, Pork, Bacon, Poultry and other fine produce.

Homemade pan gravy!

PAN GRAVY

Ingredients:

Roasting pan with your cooked roast’s drippings

Pint stock

Salt & pepper

(Optional flour to thicken)

(Drop of wine to add extra flavour)

What could be better than a gravy made from the drippings of your chosen roast?

It will be full of flavour!

While your meat is resting on your cutting board,

place the roasting pan across the hob (it may take 2 burners).

Bring the pan juices to a simmer over a medium heat

scrap up all the brown bits with a wooden spoon.

(if desired add some flour and blend)

Slowly whisk in stock.

Cook until the gravy thickens,

Season with salt and pepper.

Pour gravy through a sieve to remove any lumps.

Keep warm and serve with your carved roast. Delicious! 

Cullens have been in the butchery business in County Wicklow for 3 generations. William Cullen, Liam Cullen and now Robert Cullen are proud to serve you with the finest locally sourced Beef, Lamb, Pork, Bacon, Poultry and other fine produce.

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