Colcannon

HALLOWEEN

Today Halloween is all about the sweets! 

But afterwards some warm hearty food is what's needed

Colcannon is full of flavour, it's warming and filling... perfect for a cold autumn night! 

COLCANNON

An old Irish Halloween Dish of potatoes with cabbage or kale.

It is tradition to serve colcannon with prizes of small coins concealed in it.

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.

Cullens Quality Butchers

Main Street, Wicklow Town. Tel: 0404-69719

Casseroles

When it comes to comfort food, it's hard to beat a casserole.  

This simple cooking method takes everyday cuts of meat and transforms them into hearty, delicious meals full of flavour. And whats more these slow cooked dishes are easy to make!

Best cuts to choose from:

Beef: 

Chuck Steak (Rib Steak), Round Steak,
Topside, Silverside.

Lamb: 

Shanks, Diced Lamb, boneless Shoulder,
neck of Lamb.

Chicken:

whole Chicken cut into portions usually 8 pieces or any 'on the bone' cut.

Pork: 

Diced Pork Shoulder.

Handy hints:
*Cut ingredients into similar size pieces so they cook evenly.
*Use an ovenproof casserole dish - so you can transfer from the hob to the oven only using one dish.
*A tight fitting lid ensures the dish doesn't lose moisture during the cooking process.
*Choose cuts that are tougher but when slowly cooked will become tender, but won't disintegrate.
*Coat the meat in flour and brown first.- this seals in the juices.
*Always work in batches.
* Making a casserole in advance intenisifies the flavour.

Making a casserole:

Step 1: Place flour on a plate & season.
Step 2: Add the meat and toss to coat.
Shake off excess.
Step 3: Heat the oil in the casserole dish.
Step 4: Add the meat and brown in batches.
Step 5: Transfer the meat to a plate.
Step 6: Add the veg to the casserole dish....such as onion, carrot, celery cubes, cook until slightly softened.
Step 7: Return the meat to the dish, add the liquid stock, wine, tin tomatoes, herbs & spices.
Step 8: Cover tightly with lid. Cook according to recipe. 

Remember Simmer slowly for 1 and 1/2  -  2 hours

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

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

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