Burger Tips

Cooking Burgers:

Cullens
1/4 Pounder Burgers

Burgers are always a winner on the BBQ, In Cullens we always have our award winning ¼ pounders, but if you fancy making your own burgers, keep it simple. Use good quality mince and don’t overcomplicate the flavour – maybe add a little bit of salt and pepper or for variety add a little bit of BBQ sauce or Sweet Chilli sauce to your mix.

Minced lamb also makes excellent burgers!

TOP TIPS:

When making your patty -Use good quality meat. The best mince to use for Burgers is Rib Steak Mince. It has more flavour than Round Steak Mince and has just the right amount of fat to keep the burger juicy.

Keep it simple – it’s all about the meat!

Chill the patty in the fridge for 15 mins before grilling; this will help hold its shape.

Dent in the centre to prevent the patty from balling up.

Have all supplies at hand - so plan ahead.

Start with a clean grill.

Lid up or down?

If meat is thicker than palm close lid if thinner keep an eye on it.

Don’t squish the burgers!!!! you’ll make them dry out. Only flip once.

Add Cheese at the very end if using.  

Is it Done? Go for medium well.

Always let it rest for a few minutes.

TOPPINGS IDEAS FOR BURGERS:

Cooked Sliced Mushroom, Cooked Sliced Onion

Lettuce Leaf, Slice of Tomato, Sliced Onion Ring, 1 Tsp Mayonnaise

Slice of Cheddar Cheese Melted

Crispy Pancetta

Grated or Sliced Cheddar, Tomato Salsa

Pepper or Mushroom Sauce

Pesto and Mozzarella Cheese

Pineapple, Cheddar cheese, Lettuce & Tomato

Caramelised Red Onions

BBQ Sauce

Homemade Guacamole

Cullens Quality Butchers Main Street Wicklow Town.

Lamb Roast for Easter

LAMB

What makes Wicklow Lamb so special? 

Well, the animals are free to roam in the hilly countryside, eating heather, clover and of course the good green grass! This means the meat is so moist and full of flavour! 

The herbs and heathers onWicklow’s natural landscape. 

Add to the unique flavour that Wicklow lamb is renowned for!

Farming sheep in Wicklow is an age old tradition, with farming methods passed on through the generations. Wicklow Spring Lamb is synonymous with Tradition, quality and taste.

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.

LEG LAMB - can be cut in two- fillet or leg shank.  Great roasted whole or boned and cooked on the BBQ. 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.

BREAST OF LAMB - A forgotten cut, but very popular in Ireland for making traditional Irish Stew. It is a fatty piece of meat and can be roasted or stewed.

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.

LAMB is complemented by so many ingredients:

Studding

Make little scores / incisions in the surface of the Lamb and stuff with slivers of Garlic & Rosemary.

Or Anchovy or Dried Apricots.

Use a Marinade

Marinades work wonders on lamb, helping enhance its flavour and making it meltingly tender. 

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.   

TRIVET OF VEG TO ROAST LAMB On:

Try placing lamb on a bed of rosemary sprigs and halved bulbs of garlic.

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.

Love is in the Air!

What could be better than a perfectly cooked steak served with a bottle of wine and a dessert for two?

Impress your partner with a Valentines Day Home Cooked Feast!

Here we give you some top tips 

for seasoning & cooking the perfect steak at home............

Steak: options for seasoning:

Olive oil, salt and pepper. - Simple, allowing the steaks natural flavour to come through.

Rubs - Apply oil and your choice of herb to the steak 15 minutes prior to cooking.

Marinades -Marinate your steak a couple of hours before cooking.

Extra Flavour - Try adding Garlic Butter or Pepper Sauce to your cooked steak.

Cooking a perfect Steak at home: in 5 steps

1. Take steaks out of the fridge 30 minutes before cooking to allow to come to

room temperature. Heat your griddle or frying pan over a high heat, until smoking

hot.

2. Lightly brush the steak with a little olive oil and season with sea salt and freshly

ground black pepper just before cooking. (You can also add some fresh rosemary)

3. Don't griddle more than two steaks at a time, and keep them spaced well apart. If

you add more than two steaks to the pan at once, the temperature will drop and the

steak will stew, rather than fry.

4. Don't turn the steaks until good seared markings are achieved, then turn them

over and cook on the other side.

5. Let the steak rest for about 5 minutes (in tinfoil) before serving, 

to allow the juices that have been drawn to the surface to relax back into the meat.

AGED BEEF at 

CULLENS QUALITY BUTCHERS

Our Wicklow Beef is dry aged for a minimum of 21 days because that's what makes it so tasty & tender!

What should you add to the pot 

when boiling the Ham?

Soak your ham in cold water for   

12 - 24 hrs then drain before cooking.

When you boil the ham with fresh water 

Try using a couple of the following ingredients:

Cloves, Black peppercorns, a couple of Bay leaves, chopped Celery, Carrot & Onion, Thyme Sprigs, an orange studded with cloves or an apple cut in half.

Also try adding some 'Cola' for an extra kick!

Simmer for 20 mins per LB (454g).

Next remove the outer layer of fat, score and add cloves.

Then roast in the oven for the last 30 mins with a glaze.

HAM GLAZES:

All this golden oldie needs is a simple glaze and basting in the oven to develop its caramelised, sticky crust. You'll have the best leftover ham sandwiches around!

A glaze adds flavour and caramelises the exterior of the cooked ham so it becomes deliciously sticky!

here's a few options:

with each... place ingredients in a small saucepan over a low heat and stir until dissolved. cook for 5 minutes. (or warm in microwave for 10 seconds.)

Honey & Mustard Glaze

2 tsp Mustard

3 tbsp honey

1 tbsp brown sugar

grated orange rind

Orange Glaze

1 cup brown sugar

½ cup orange juice

1 tsp mustard

Maple Glaze

¾ cup maple syrup

2 tbsp cider vinegar

pinch salt

Marmalade Glaze

¾ cup orange marmalade

2 tbsp dijon mustard

½ cup brown sugar

zest and juice of an orange

1 tsp ground ginger

Season's Eatings from all at Cullens Quality Butchers

Victorian Christmas Dinner

EAT, DRINK & BE MERRY!! 

that was the cry of the Victorians as they ate their dinner with gusto!

A Victorian Christmas Dinner was a feast in all its splendor! The opportunity to show off the finest silver, china & linen. 

A Roast formed the centre piece of the feast. 

A Goose or Turkey, Rib of Beef on the bone, a Ham or a Boar's head was served with roasted veg, mash, gravy, and sage & onion stuffing.  Even in humbler households, people celebrated with the best meal they could afford. A Game pie or Rabbit was usually served.  

Then as now Christmas dinner was the high point of the year. A carefully planned meal and a real treat!  

We have the victorians to thank for the long running tradition. 

The celebration of family and fine food! 

Season's Eatings
from all at 
Cullens Quality Butchers!

We have delicious meat options to see you through the festive season right through to the New Year.

Goose

Always use a deep roasting tray as goose always produces

a large amount of fat. 

Also use a rack so the fat from under the skin can run off.

During cooking drain off the fat- every 30 minutes.

Preparation:

Put the goose on a board and remove any inside fat.

Rub salt over the skin before cooking.

Preheat the oven to 200 deg.

If desired fill the neck cavity with Stuffing (Cullens Traditional Homemade Stuffing)

Secure so it doesn’t spill out.

(or alternatively shape stuffing into balls and cook separately)

Weigh the goose with the stuffing inside –

(always remember if cooking a bird with stuffing inside to weigh it with the stuffing

 to calculate the correct cooking time)

Turn oven to 180 deg.

Cover goose with tin foil.

Cook Goose for 15mins per LB plus 15mins remembering to drain off fat regularly.

after 1hr remove the foil. 

Continue to cook adding some wedges of apple or orange to the roasting tray

for the last 30mins of cooking – for a lovely fruity flavour.

TIP: Goose goes great with apple, orange or apricots.Add sage as a garnish.