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.

BlogThis!

Valentines Steak Offer from Cullens

VALENTINE SPECIAL

Cullens Quality Butchers and The Wicklow Wine Co
bring you a great Valentines Special for dining in this Feb 14th

2 Dry Aged Striploin Steaks and a bottle of wine for 20 euro.

Spread the love ... Say Happy Valentines by cooking your loved one the perfect steak!
here's how...

Striploin Steak

A succulent steak, with a thin layer of fat that preserves juiciness. A very popular choice!

Options for seasoning STEAK:

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.

Age of the steak is important, as the hanging process develops the flavour and tenderises the meat. As a rule, 21 days as a minimum and 35 days as a maximum is a good range to go for.

Good beef should be a deep red colour.

Check the beef has good marbling - little streaks of fat running through the meat. This melts when heated, helping the steak to baste itself from within as it cooks.

A good layer of creamy-white fat around the top of striploin and sirloin steaks is essential.

Cooking the Perfect Steak

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

2. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper just before cooking.

3. Don't turn the steaks until good seared markings are achieved, then turn them over and cook on the other side. 

4. Don’t poke holes in your steak – use tongs not a fork to turn. (using a fork only allows juices to escape)

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.

Check out our website www.cullensbutchers.com for more hints and tips

CULLENS BUTCHERS BURGER TIPS

In Cullens we take pride in supplying the best in quality beef. We then age our beef  for tenderness and depth of flavour. See our aged beef window in store.  

We select, cut, prepare & trim all our beef to the highest of standards. We prepare in store and daily.  

You can always ask us to cut a steak,  prepare a roast cut to size, or mince a piece of rib steak if you want to make your own burgers.  

We're passionate about quality products, shopping local and our customers, We want you to have a top quality eating experience every time you shop with us. 

BURGERS:

At 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:

1.         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.

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

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

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

5.         Have all supplies at hand - so plan ahead.

6.         Start with a clean grill..

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

8.         Add Cheese at the very end if using. 

9.       Is it Done? Go for medium well.

10.       Always let it rest for a few minutes.

TOPPINGS IDEAS FOR BURGERS:

1.         Cooked Sliced Mushroom, Cooked Sliced Onion

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

3.         Slice of Cheddar Cheese Melted

4.         Crispy Pancetta

5.         Grated or Sliced Cheddar, Tomato Salsa

6.         Pepper or Mushroom Sauce

7.         Pesto and Mozzarella Cheese

8.         Pineapple, Cheddar cheese, Lettuce & Tomato

9.         Caramelised Red Onions

10.       BBQ Sauce
11.       Homemade Guacamole
12.       Try a combination using some of the above
            for instance..mozzarella & pesto, with pancetta, and lettuce, tomato, onion & mayo!

yummy!  all delish!

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

SUNDAY ROAST BEEF

SUNDAY ROAST BEEF

NOTHING BEATS A BEAUTIFUL PIECE OF MEAT ROASTED!

We here at Cullens want you to get the most from the meat we provide.

Knowing which cut of meat to use and how best to cook it

ensures great taste, will keep it tender and bring out the best flavour.

Key elements – choose the right cut & get good quality meat from good source -

When you buy from a local butcher- they aged their beef and will cut a roast to any size.

BEEF

 what is it that makes it a great product?

Grass fed produces excellence and high quality

Animal breed

Fat cover

A good Marbling content

Hanging process -Aged for tenderness and flavour

Deep red in colour

MEAT cooked ON THE BONE enhances and adds depth of flavour.

ROAST FILLET - very tender, but will dry, can be over cooked….perfect Beef Wellington

SIRLOIN ROAST - great flavour & tenderness – can be cooked on or off the bone

PRIME RIB ROAST - best all round depth of flavour & tenderness & value

TOP RIB ROAST (HOUSE KEEPERS CUT) - ideal for pot roast (slow roast with liquid)

EYE OF ROUND - very lean, need to keep covered (add some liquid)

ROUND ROAST - great value, but not as tender as rib roast ideal slow cooking

SILVERSIDE - usually used as Corned Beef

BRISKET - ideal for pot roast, seen in US & UK Cookbooks, needs to be cooked very slow

BEEF SHORT RIBS - slowly braised in wine or beer with veg and lots of aromatics,

they come tender and have fantastic flavour.

Best Choice : Sirloin or Prime Rib - bit more expensive but hard to beat!

Beef should be tender & well marbled

Fat will melt & baste the meat in cooking process.

Rare / Medium/ Well done …..is personal preference

Season well with Salt & Pepper

Rub all over with a little Olive Oil to help seasoning stick.

Sear to form a crust seal in the juices.

Check our Website www.cullensbutchers.com for recipes

A Roast is very versatile- any leftovers you can have cold next day, use for lunches, add to curry, broth etc

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.

www.cullensbutchers.com

ROAST CHICKEN TIPS

nothing beats a delicious roast chicken with crispy skin 

& roast potatoes!

Tips for roasting a chicken:

FILL THE CAVITY

Imparts flavour & Retains moisture

Change what you fill the cavity with…

*garlic bulb halved with thyme sprigs

*quartered lemon

*Clementine halved

*garlic & 2 Bay leaves

Flavoured Butter under the skin

Gently loosen the skin, start at cavity end work fingers underneath to release.  Spread the herbed butter evenly under and directly onto the meat. 

Slash the legs with sharp knife ensures crispy skin once cooked.

Butter / lemon zest / crushed garlic clove / sea salt & cracked black pepper/ Proscuitto  (You can vary the flavour of the chicken according to what you add)

SEASON the Chicken ON THE OUTSIDE

with a little Olive Oil & Sea Salt & Cracked Black Pepper

Sit on a Trivet of veg…

A) Carrot/ Celery/ Onion

B) Fennel / Onion / Lemon/ Garlic

C) Garlic / Thyme / Rosemary

NB

If cooking with stuffing inside the bird –

always weigh the bird with the stuffing inside

to calculate the correct cooking time.

Baste chicken regularly

Main Street, Wicklow Town. Tel: 0404-69719
www.cullensbutchers.com