–SHORT DESCRIPTION–

Main Ingredient

–MAIN INGREDIENT–

Serves

–NO OF SERVINGS–

Preparation Time

–PREP TIME–

Cooking Time

–COOKING TIME–

Cooking Ingredients

• INGREDIENT 1
• INGREDIENT 2
• INGREDIENT 3
• INGREDIENT 4
• INGREDIENT 5
• INGREDIENT 6
• INGREDIENT 7

Cooking Steps FOR MEAT

1. COOKING STEPS 1
2. COOKING STEPS 2
3. COOKING STEPS 3

Buy grass fedbeef steaksfrom our butchers online meat counter

Cooking Steps for SAUCES

1. STEP 1
2. STEP 2
3. STEP 3

Side Dishes

• ANY SIDE DISHES

About the €80 BBQ Bundle

The €80 BBQ Bundle is a perfect addition to any Summers day. Inspired by summer this bundle ideal for a great evening in with friends and family…All meats featured in this bundle and our website is 100% Irish and Bord Bia Quality Assured.

The Bundle Includes

• 15 5 oz Striploin Steaks
• 15 Pork Chops
• 16 Fresh Burgers
• 16 Hodgins Sausages
• 1 Bottle Tastefully Yours Smokey BBQ Sauce

• Order our €80 BBQ Bundle from Our Online Butcher Shop

About the €30 BBQ Bundle

The €30 BBQ Bundle is a perfect addition to any Summers day. Inspired by summer this bundle ideal for a great evening in with friends and family…All meats featured in this bundle and our website is 100% Irish and Bord Bia Quality Assured.

The Bundle Includes

• 5 5oz striploin steaks
• 10 Pork Chops
• 8 Fresh Burgers
• 8 Hodgins Sausages

• Order our €30 BBQ Bundle from Our Online Butcher Shop

This simple, delicious summer time treat is so so quick and easy to make. Packed full of flavour and spice its sure hit this summer!! Recipe and Image courtesy of Bord Bia.

Main Ingredient

4 Steaks of choice, (Striploin/Sirloin)seasoned with salt and pepper

Serves

4

Preparation Time

5 minutes

Cooking Time

10- 12 minutes (approx)

Cooking Ingredients for Avocado, Mango and Kidney Bean Salsa

• 1 avocado, peeled and diced
• 1 mango, peeled and diced
• 100g tinned red kidney beans, drained
• 1-2 garlic cloves, finely chopped
• Handful of coriander, finely chopped
• Juice of half a lemon
• 1 red chilli, sliced
• Lots of black pepper
• 2 tablespoons of olive oil

Cooking Steps

1. Season the steaks with a little salt and black pepper. Heat the pan or barbecue. Cook the steaks for 3-6 minutes on each side, depending on how you like them cooked. Allow to rest for a few minutes before serving.
2. While the steaks are cooking, mix together the salsa ingredients.

Buy premium Beef Steak from our butchers online meat counter

Serving Suggestions

• Delicious served with baked potato and the tasty salsa sauce or served sliced, placed in pitta bread and covered with salsa. Enjoy!!

Delicious spicy dish thats so easy to make and packed full of tasty hot and spicy flavours. Try Lamb mince to give this dish a nice twist to the usual minced beef. Image and Recipe courtesy of Bord Bia.

Main Ingredient

450g (1 lb) minced beef or lamb

Serves

4

Preparation Time

10 minutes

Cooking Time

50 minutes (approx)

>Cooking Ingredients

• 1-2 onions, chopped
• ½ tablespoon of oil
• 2-3 cloves garlic, crushed
• ½ teaspoon of chilli powder
• ½ teaspoon of ground cumin
• 400g (14 oz) tin tomatoes
• 125ml (¼ pt) beef stock or water
• 400g (14 oz) can of red kidney beans
• Salt and Pepper, for Seasoning

Cooking Steps

1. Heat the oil in a large frying pan. Add the meat and brown well. Add the onion and garlic and cook 2-3 minutes.
2. Add the chilli powder, cumin, tomatoes and stock. Stir well. Season and bring to the boil. Cook gently for 35 minutes, stirring occasionally.
3. Add the beans and cook for a further 15 minutes.

Buy premium minced lamb from our butchers online meat counter

Salsa and Topping Suggestions

1. Soured Cream
2. Finely diced red onion or shallot
3. Diced red pepper and mango mixed with a little olive oil
4. Chopped tomato, scallions, chilli mixed with coriander, lemon, olive oil and seasoning
5. Avocado mashed with a little soured cream and olive oil

Serving Suggestions

• Delicious when served with rice or tortillas; add salsas and toppings for extra flavour and variety.

A delicious hot and spicy dish , perfect for the wet and windy weather we have been getting. A recipe sure to warm you up and it tastes just as good after 2-3 days so don’t be afraid to keep the left overs. Image and Recipe courtesy of Bord Bia.

Main Ingredient

1 kg beef, trimmed & diced

Serves

4-6

Preparation Time

5 minutes

Cooking Time

1 1/2 Hours (approx)

Cooking Ingredients

• 1-2 tablespoon of oil
• 1 large onion, diced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of chilli powder
• 1-2 fresh chillies, chopped
• 2-3 cloves garlic, chopped
• 1 teaspoon of fresh ginger, grated
• 1 can tomatoes, chopped
• 125ml stock or water
• Juice of 1/2 lemon
• Salt and black pepper for seasoning

Cooking Steps

1. Set oven Gas Mark 4, 180°C (350°). In a large pan heat the oil and brown the beef. Then brown the onions. Transfer to a casserole.
2. Add the spices to the pan and heat, stirring for 1-2 minutes. Add garlic, ginger, tomatoes, stock, lemon juice and seasoning. Pour the sauce over the meat and onions.
3. Place in the oven for 11/2 hours or until the meat is tender. This dish will taste even better 2-3 days later.

Buy premium Diced lamb from our butchers online meat counter

Serving Suggestion

• Delicious when served with a bed of rice, sour cream and extra chopped chillies to make the dish even hotter!

Tasty dish packed full of flavour and spice thats quick and easy to make. Perfect mid-week dish to try. Recipe and Image courtesy of Bord Bia.

Main Ingredient

450g minced pork

Serves

4

Preparation Time

5 minutes

Cooking Time

15 minutes (approx)

Cooking Ingredients

• 1 clove garlic, chopped
• 1 teaspoon of ginger, chopped
• 1 tablespoon of soy/fish sauce
• 1 tablespoon of basil, chopped
• 1 chilli, chopped
• Salt & black pepper for seasoning

Cooking Ingredients for Tomato Dressing

• 1-2 tablespoon of oil
• ½ kg cherry tomatoes, cut in half
• 2-3 shallots, sliced
• 2 tablespoons of Soy/fish sauce
• 1 red chilli, sliced
• 1 tablespoon of basil, roughly chopped

Cooking Steps

1. Mix all the meatball ingredients together and shape into approximately 16 little balls. Heat some oil in a large pan. Cook the meatballs until fully cooked, 10-15 mins, keep warm. In another pan make up the dressing, heat the oil.
2. Sauté cherry tomatoes and shallots until well browned. Add the soy/fish sauce, chilli and basil.
3. Taste for seasoning. Mix the meatballs and dressing together in a large serving bowl.

Buy premium minced Pork from our butchers online meat counter

Serving Suggestions

• Delicious when served with rice and side salad

Whether it’s a lunchtime meal or an evening feast, this tasty little treat is delicious and so easy to make.Recipe and Image courtesy of Bord Bia.

Main Ingredient

4 x 100g striploin steaks

Serves

4

Preparation Time

5 minutes

Cooking Time

10 minutes (approx)

Cooking Ingredients

• 2 red peppers, deseeded and cut into thick slices
• 2 red onions, peeled and cut into thick slices
• 2 tablesp. Balsamic vinegar
• 2 tablesp. olive oil
• French stick or ciabatta

Cooking Ingredients for Chilli Butter

• 50g butter, softened
• 1 red chilli, deseeded and finely chopped
• 1 teasp. fresh flat leaf Parsley, chopped
• Juice of half a lemon
• Salt and freshly ground black pepper for seasoning

Cooking Steps

1. First make the chilli butter so that it has time too firm up in the fridge. Mix the red chilli into the softened butter with the lemon juice and parsley. Transfer onto a sheet of non-stick baking parchment, shape into a roll about 4 cm thick and wrap up tightly. Chill for at leat 1 hour until firm.
2. Preheat a cast iron ridged griddle pan or a barbecue. Place the steaks, red peppers and red onions in a shallow dish and sprinkle over the balsamic vinegar, olive oil and season with salt and pepper turning to coat.
3. Arrange the vegetables on the hot griddle pan or barbecue. Cook the vegetables for 4-5 minutes, turning once. The steaks will take 2-3 minutes on each side for medium rare. The time will depend on the thickness of the steaks and how well done you like your meat. Leave to rest for a few minutes
4. Split the french stick and cut into four pieces or split the ciabatta rolls and fill with dressed salad leaves and the grilled vegetables. Top with the rested steaks and add a slice or two of the chilli butter. Arrange on plates to serve.

Buy premium Sirloin Beef Steak from our butchers online meat counter

Serving Suggestions

• Delicious when served with homemade potato wedges and fresh garden salad

A tasty twist to the usual burger- a taste of luxury and it’s quick and easy to make. Recipe and Image courtesy of Bord Bia.

Main Ingredient

450g lean minced beef

Serves

4

Preparation Time

10 minutes

Cooking Time

10 minutes (approx)

Cooking Ingredients

• 1 onion, finely chopped, sautéed in a little oil
• 1-2 cloves garlic, chopped
• 1 tablespoon of basil, chopped
• Salt & black pepper for seasoning

Cooking Ingredients for Sweet and Sour Aubergines

• 2 tablespoons oil
• 2-3 shallots/1 onion, chopped
• 1 aubergine, diced
• 1 red pepper, deseeded, diced
• 1 tablesp. soy sauce
• 1 tablesp. balsamic vinegar
• 1 tablesp. lemon juice
• 125ml tomato juice
• 1 teasp. sugar
• Handful basil, chopped

Cooking Steps

1. Combine burger ingredients and shape into 4 burgers. Barbecue or grill until fully cooked – 8-10 mins.
2. Meanwhile make up the Aubergine Sauce – heat the oil, sauté the shallots, aubergine and pepper until just soft. Add the soy, balsamic vinegar, lemon juice, tomato juice, sugar and basil. Simmer for 4-5 mins. Taste for seasoning.

Buy premium minced Beef from our butchers online meat counter

Serving Suggestion

• Serve with the burgers plus rice or baked potatoes.

This delicious and easy recipe is perfect for that big family Easter dinner, packed full of flavour. Recipe and Image courtesy of Bord Bia.

Main Ingredient

1 leg of lamb, 2½ kg, well trimmed

Serves

10

Preparation Time

15 minutes

Cooking Time

85 minutes (approx)

Cooking Ingredients

• 2 tablespoons of good quality mustard
• 2 tablespoons of soy sauce
• 1 clove garlic, crushed
• 1 teaspoon of rosemary leaves, chopped
• 2-3cm piece of ginger, peeled and grated
• 1 tablespoon of olive oil

Cooking Steps

1. Preheat the oven to 220°C (430°F) Gas Mark 7.
2. Place the lamb in a roasting tin. Mix the mustard, soy sauce, garlic, rosemary and ginger together and then gradually stir in the olive oil to make a paste. Spread this mixture over the lamb.
3. Put in the oven and roast for 20 minutes, then reduce the heat to 180°C (350°F) Gas Mark 4 and continue to roast for another 50 minutes. The lamb will be cooked medium at this stage. Remove from the oven, wrap the lamb loosely in foil and allow to rest for 15 minutes before carving.

Buy premium leg of lamb from our butchers online meat counter

Serving Suggestions

• Roast potatoes and red onions roasted alongside the lamb – peel and quarter potatoes and some red onions and mix with a little olive oil, bay leaves and seasoning. Roast for the last 50 minutes in the roasting tin with the lamb. Steamed vegetables.

This amazing roast lamb dish is the perfect choice for any Easter feast. The family is sure to enjoy the fantastic mixture of flavours infused with the tender, succulent meat.Recipe and Image courtesy of Bord Bia.

Main Ingredient

1 leg of lamb, trimmed

Serves

8-10

Preparation Time

10 minutes

Cooking Time

30 minutes (approx)

Cooking Ingredients

• 3 cloves garlic, sliced
• Few sprigs of rosemary
• 2 onions, roughly chopped
• 1 head of garlic
• 2 cloves garlic, crushed to a paste with some salt
• The rind of 1 orange
• 2 tablespoons of runny honey
• 2 tablespoons of olive oil
• Glass of white wine

Cooking Ingredients for Port and Mint Dressing

• 4 tablespoons of redcurrant jelly
• Juice of 1 orange
• Dash of port
• Few sprigs of mint

Cooking Steps

1. To cook, set the oven 200°C (400°F) Gas Mark 6.
2. Make about 10 incisions in the lamb with a sharp knife. Push a sliver of garlic and a sprig of rosemary into each hole. Place the lamb in a roasting tray with some chopped onions and a head of garlic cut in half. Mix together the crushed garlic, orange rind, honey and olive oil. Spread the mixture over the lamb. Place in the oven and roast for 30 minutes.
3. Then add the glass of wine and a glass of water, this will stop the honey from burning. Reduce the oven temperature to 180°C (350°F) Gas Mark 4 and continue the cooking for another hour for pink lamb. Rest for 15 minutes before serving.
4. When the lamb is cooked remove from the roasting tray and strain the juices, keep the garlic to serve with the lamb. To the juices, add another dash of wine and a tablesp. of redcurrant jelly. Boil it up to make a jus, finish with a knob of butter and taste for seasoning.
5. To make the dressing, gently heat the redcurrant jelly, orange juice, port and mint. Add a little lemon juice if you think it is too sweet. Serve warm with the sliced lamb.

Buy premium leg of lamb from our butchers online meat counter

Serving Suggestions

• Boulangère Potatoes are very good with the roast lamb and can be cooked in the oven at the same time. Simply layer some thinly sliced potatoes in a baking dish with thinly sliced onions which have first been sautéed in a knob of butter. Add seasoning and a few more knobs of butter as you do the layers. Finish off with some chicken stock and a sprinkling of Regatto cheese. Bake for 40-50 minutes until the potatoes are tender and the topping is golden and crispy.

Top tips on carving your Easter leg of lamb

1. Place the cooked leg of lamb on its side on the cutting board. From the outside, start cutting parallel slices, until you reach the bone. Place slices on a plate and keep warm.
2. Turn the leg of lamb over on its other side, perfectly balanced now on the cut side. Continue to slice the lamb meat but this time at a perpendicular angle to the bone, until again it reaches the bone.
3. Once you have reached the bone, slice across the meat and above the bone until you reach the end of the leg.
4. To seperatethe meat sices from the bone, take one big horizontal slice with your knife underneaththe sliced meat, just above the bone. Useful Tip; there may be some meat left on the bone, don’t waste it- pick it off and save for delicious sandwiches.

Buy premium leg of lamb from our butchers online meat counter

This roast leg of lamb recipe is ideal for that special family Easter dinner. The succulent, tender lamb is complemented greatly with the spicy coating. Enjoy!! Recipe and Image courtesy of Bord Bia.

Main Ingredient

1 leg of lamb approx. 2 ½kgs, seasoned with salt and freshly-ground black pepper

Serves

10-12

Preparation Time

1 1/2 hours

Cooking Time

1 hour and 15 minutes (approx)

Cooking Ingredients for Spicy Seasoning

• 1 tablespoon of ground turmeric
• 1 tablespoon of ground cumin
• Half teaspoon of chilli flakes
• 1 teaspoon of cayenne
• 1 teaspoon of ground ginger
• Half teaspoon of cinnamon
• 1 lemon, rind and juice
• 1 tablespoon of honey
• 1 tablespoon of chopped ginger

Cooking Steps

1. A day ahead if possible, mix the spice mixture and rub over the lamb, leave in the fridge overnight.
2. Heat the oven to Gas Mark 5, 190°C (375°F).
3. Remove the lamb from the fridge 20-30 minutes before cooking to allow it to get to room temperature. Place the lamb in a roasting tin, season, then place, uncovered, in the oven and roast for 1¼ hours. The lamb will be cooked medium at this stage. Remove from the oven, wrap loosely in foil and allow to rest for 15 minutes before carving.

Buy premium leg of lamb from our butchers online meat counter

Serving Suggestions

• Roast some potatoes and red onions alongside the lamb for the last 50 minutes. Steam a mixture of green vegetables such as beans, mange tout and asparagus. Season with a little salt and black pepper and stir through a little softened butter.

This succulent roast leg of lamb with garlic and herb seasoning is the perfect Easter roast for the whole family to enjoy, packed full of flavour. Recipe and image courtesy of Bord Bia.

Main Ingredient

1 leg of Lamb, Trimmed

Serves

4-6

Preparation Time

10 minutes

Cooking Time

1 Hour (approx)

Cooking Ingredients

• 1 onion, roughly chopped
• 125ml (¼ pt) water

Cooking Ingredients for Seasoning Topping

• 2 large cloves of garlic, peeled
• 2 dessertsp. root ginger, chopped
• Grated rind of a small lemon
• 2 tablesp. fresh parsley, chopped
• 2 tablesp. fresh mint, chopped
• 1 tablesp. fresh rosemary, chopped
• 1-2 tablesp. olive oil

Cooking Steps

1. Preset oven Gas Mark 4, 180°C (350°F).
2. 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.
3. 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.
4. 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.

Buy premium leg of lamb from our butchers online meat counter

Serving Suggestions

• Perfect served with roast potatoes and season vegtables.

A delicious Spring/ Summer recipe thats light but packed full of delicious flavours sure to please most palates. It’s quick and easy to make and the dressing is perfect for Summer time barbequing so you can use this recipe throughout the Summer months too. Enjoy!! Recipe and Image courtesy of Bord Bia.

Main Ingredient

8 lamb, loin or rack chops, well trimmed and seasoned with Salt, black pepper and balsamic dressing

Serves

4

Preparation Time

5 minutes

Cooking Time

10 minutes (approx)

Cooking Ingredients for Dressing

• 2 cloves garlic, chopped
• 2 tablespoons of red peppercorns
• 2 fresh chillies, chopped with the seeds
• 4 tablespoons of balsamic vinegar
• 4 tablespoons of olive oil
• Juice of 1 lemon
• 3 tablespoons of chopped fresh flat leaf parsley

Cooking Steps

1. Start with the dressing – place all the ingredients in the food processor. Whizz until well mixed. Taste for seasoning.
2. Season the lamb with a little salt, pepper and balsamic vinegar. Grill, pan-fry or barbecue the lamb to your liking. Serve with mixed leaves and a spoonful of the dressing.

Buy premium lamb chops from our butchers online meat counter

Serving Suggestions

• Delicious when served with homemade potato wedges and fresh garden salad

This delicious recipe is the perfect spring time recipe with a luxurious, fine dining twist that is sure to impress at a dinner party. Recipe and Image Courtesy of Bord Bia.

Main Ingredient

1 rack of lamb, well trimmed

Serves

4

Preparation Time

10 minutes

Cooking Time

45 minutes (approx)

Cooking Ingredients

• 4 tablespoons of parsley, chopped
• 1 teaspoon of thyme, chopped
• 75g breadcrumbs
• Knob of butter, melted
• 1 tablespoon of good quality mustard
• Salt and black pepper for seasoning

Cooking Steps

1. First, Preheat oven to 200°C (400°F) Gas Mark 6.
2. Season the lamb with salt and pepper. Place in the preheated oven for ten minutes. Meanwhile make up the topping – combine the herbs, breadcrumbs, seasoning and butter and mix well.
3. After 10 minutes remove the lamb from the oven. Spread the mustard over the top of the lamb. Spoon on the herb and breadcrumb mixture and press well onto the lamb. Place it back in the oven and roast for another 25 minutes. Allow to sit for 5-10 minutes before carving into single cutlets.

Buy premium Rack of Lamb from our butchers online meat counter

Serving Suggestions

• Delicious when served with homemade potato wedges and roasted vegetables

A delicious, easy to make recipe that is sure to please everyone. This recipe can be used with minced beef but lamb is a nice change, so why not give it a try!! Recipe and Image courtesy of Bord Bia.

Main Ingredient

450g of minced lamb

Serves

4

Preparation Time

15 minutes

Cooking Time

10 minutes (approx)

Cooking Ingredients

• ½ tablespoon of oil
• 1 onion, finely chopped
• 1 tablespoon of curry paste
• 1 tablespoon of scallions, chopped
• Salt and black pepper

Cooking Ingredients for Sour Cream

• 125ml (¼ pt) soured cream
• 1 tablespoon of curry paste
• 1-2 tablespoon of chopped scallions
• Dash of white wine vinegar
• Pinch of sugar
• Salt and Pepper for seasoning

Cooking Steps

1. Place the lamb in a large bowl, heat the oil in a pan, sauté the onions. Add the curry paste, cook for a minute of two – cool. Stir the mixture through the minced lamb plus the scallions and seasoning. Shape into 4 lamb burgers (they could be frozen also at this stage).
2. Heat a pan, grill or barbecue. Cook the lamburgers for five to six minutes on each side. Meanwhile mix the soured cream with the curry paste, seasoning, scallions, sugar and vinegar. Taste for seasoning.

Buy premium minced lamb from our butchers online meat counter

Serving Suggestions

• Serve the lamb burgers, on a burger bun, with a spoonful of the dressing, salad and some finely chopped red onion and fresh chilli (optional).

This tasty dish is so quick and easy to make, it’s the perfect mid-week dish to try thats packed full of flavour and spice, its hard to resist!! Recipe and Image courtesy of Bord Bia.

Main Ingredient

175g piece rindless streaky bacon or streaky rashers, cut into small thin strips

Serves

4

Preparation Time

5 minutes

Cooking Time

15 minutes (approx)

Cooking Ingredients

• 350g penne pasta
• 1 small onion, finely chopped
• 1 tablesp. olive oil
• 2 garlic cloves, finely chopped
• 400ml passata (sieved tomatoes) or tinned tomatoes
• 1 red chilli, seeded and finely chopped
• 1 teasp. sweet or smoked paprika
• Small handful fresh basil leaves, roughly torn
• Salt and freshly ground black pepper
• Pinch of sugar

Cooking Steps

1. Tip the penne into a pan of boiling, salted water, stir once, then cook for 10-12 minutes until ‘al dente’ or ccording to packet instructions. Meanwhile, heat the olive oil in a saute pan and fry the bacon for a couple of minutes until crispy.
2. Add the onion and cook for another minute or two until softened, stirring occasionally. Add the garlic with paprika and chilli and cook for about 30 seconds, stirring. Stir in the passata and cook for 1-2 minutes until heated through. Add the sugar and season to taste.
3. When the pasta is cooked, drain well and then return to the pan. Pour in the tomato mixture and add the basil, then fold everything together until well combined.

Buy premium bacon from our butchers online meat counter

Serving Suggestion

• Delicious served with a light, fresh salad as a side dish.

This delicious dish is a sure hit as the sweet glaze complements the succulent smokey bacon joint. A great dish the whole family can enjoy , just in time for St.Patricks Day!! Recipe and image courtesy of Bord Bia.

Main Ingredient

750g joint of loin bacon

Serves

4

Preparation Time

10 minutes

Cooking Time

1 hour (approx)

Cooking Ingredients

• 1 tablespoon of brown sugar
• 2 teaspoons of good quality mustard
• Good pinch of ground cloves
• 675g floury potatoes, cut into chunks
• 175g frozen peas
• 50g butter
• 100ml milk
• Good pinch of ground cloves
• Salt and freshly ground black pepper for seasoning

Cooking Steps

1. Place the loin of bacon in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.
2. Transfer the bacon to a roasting tin. Remove all but a thin layer of fat then score the remaining fat in a diamond pattern. Mix together the sugar, mustard and cloves in a small bowl and then spread it over the scored fat in an even layer. Preheat the oven to Gas mark 4, 180oC (350oF) and roast the bacon for 20 minutes until the top is nicely glazed. Leave to rest in a warm place for 10 minutes
3. As soon as you have popped the bacon into the oven, steam the potatoes for 15-20 minutes until cooked. Cook the frozen peas in a separate small pan for 3-4 minutes.
4. Drain the peas well and then return to the pan. Season and then add the butter and milk. Blitz with a hand blender until you have a smooth puree. Mash the potatoes until very smooth, then fold in the pea puree until well combined. Season to taste.

Buy premium Bacon joints from our butchers online meat counter

Serving Suggestions

• Carve the loin of bacon into slices and arrange on warmed plates with the pea and potato mash. Serve with a dish of the buttered baby leeks.

A tasty delicious dish that is perfect for any dinner party. The scrumptious, fall off the bone meat is so tender it truely is mouth-watering. The wonderful juices and seasoning really complements the tender nature of the meat. This dish is a real party pleaser.

Main Ingredient

4 lamb foreshanks

Serves

4

Preparation Time

30 minutes (approx.)

Cooking Time

2 hours and 30 minutes(approx)

Cooking Ingredients

• 1 large red onion, finely chopoped
• 500ml of red wine
• A dash of olive oil
• 2-3 tablespoons of tomato puree
• 100ml of Balsamic vinegar
• A knob of butter
• Plain flour for coating
• 1kg of new season potatoes
• An array of herbs;a sprifg of rosemary, 2-3 sprigs of thyme, 3-4 sprigs of mint
• 2 -3 cloves of garlic, crushed
• Salt and pepper for seasoning

Cooking Steps

1. Pre-heat oven to gas mark 2/ 150c.Start by coating the lamb foreshanks with flour and season well. Heat a casserole dish in the oven with olive oil and a knob of butter in oven. Place the coated lamb foreshanks onto the casserole dish and cook until brown all over to the casserole
2. Lightly fry the chopped onion in a small pan until soft. Add the cooked onion, tomato puree, wine, garlic, balsamic vinegar, chopped rosemary and season acdcording to liking with salt and black pepper.
3. Leave cook for approx. 2 hours and 30 minutes until the meat is so tender it is nearly falling off the bone. Keep the dish warm so that the wonderful juices simmer through the tender meat.
4. Meanwhile while the meat was cooking, boil the potatoes until soft and drain. Mix a large knob of butter into a bowl with the chopped thyme and mint. Mix the herby butter into the mashed potato.

Buy premium lamb foreshanks from our butchers online meat counter

Serving Suggestions

• Delicious served on a large warm plate on a bed of the herby potato, garnished with a sprig of thyme. A full bodied red wine complements this dish nicely. Enjoy!

This tasty lamb dish is the perfect way to celebrate the start of spring and the weekend:). It’s hot and spicy flavour goes great with the succulent texture of the lamb cutlets. Perfect meal choice to cast away those winter blues. Receipe courtesy of Bord Bia.

Main Ingredient

12 lamb cutlets, well trimmed and drizzled in olive oil

Serves

4

Cooking Time

10 minutes (approx)

Cooking Ingredients for Spice Mixture

• 1 teaspoon of cumin ground
• 1 teaspoon of coriander, ground
• 2 teaspoons of paprika
• Salt and black pepper

Cooking Ingredients for Guacamole

• 2 avocados, stone removed, peeled
• Juice of 1 lemon
• 3 tablespoons of half fat crème fraiche
• 2 scallions, chopped
• Dash of Tabasco
• Salt and black pepper

Cooking Ingredients for Tomatoe Salsa

• 8-10 cherry tomatoes, chopped
• 1 cucumber, chopped
• 1 red onion, finely chopped
• 1-2 chillies, chopped
• 2 tablesp. fresh coriander, chopped
• Juice of 1 lemon
• 2 cloves garlic, chopped
• 3 tablesp. olive oil
• Salt and black pepper

Cooking Steps

1. Drizzle the olive oil over the cutlets. Combine the spice mixture ingredients. Dip the cutlets in the mixture. Shake off the excess. Grill or barbecue for 3-4 minutes on each side.
2. Mix all the guacamole ingredients in the food processor and taste for seasoning. Mix the salsa in a large bowl.

Buy premium lamb cutlets from our butchers online meat counter

Side Dishes

• Serve the crispy cutlets with the salsa and the guacamole on the side. Make a meal out of it with homemade potato wedges. Delicious!!

As lent is in full swing and I’m sure most of you have given up something that you love and enjoy already but ever wondered what the rest of the nation is giving up. Here is the run down of the Top Ten Things that people give up for Lent in Ireland;

1. Cigerettes (giving up those 20 a day)
2. Alcohol (no more silly behaviour:))
3. Swearing (no more outrageous language, model behaviour please :))
4. Clothes Shopping (This one is aimed at the ladies)
5. Chocolates/Sweets (so long dear friends)
6. Takeaways (Why not try some of the recipes we selected for our blog with our premium meat and enjoy a home cooked meal instead)
7. Favourite T.V Shows
8. Gambling
9. Internet (a bit impossibe)
10. Spending to much time on the phone

Sometimes people don’t always give up things but take up or add things to their lives for Lent.

Top Things that people take up in Ireland

1. Spending more time with family.
2. Being good and going to the gym regularly.
3. Eating more healthly in general.
4. Doing the dishes every night.
5. Getting more involved in more charity and community work, sharing the love.
6. Having a more positive outlook of life so better stop complaining!

Top Things girls say they will give up but really can’t

1. Chocolate, our old friend:)
2. Gossiping, against our nature completely:)
3. Freaking- out, don’t make us mad!
4. Late night texting
5. Facebook stalking, no ex boyfriend is safe
6. High Heels, what will we wear every Saturday night
7. Make-up, we need our war paint at all times
8. Cocktails and wine, keep them flowing:)

A great dish to kickstart the week, this recipe is both delicious and easy to make. It’s spicy flavour is sure to please the whole family and it’s relatively low fat so it’s an all round winner! Recipe courtesy of Bord Bia.

Main Ingredient

450g lean mince (Beef/Lamb or Pork mince)

Serves

4

Preparation Time

25 minutes

Cooking Time

45 minutes (approx)

Cooking Ingredients

• 1 tablespoon of oil
• 2 onions, finely chopped
• 2-3 cloves garlic, chopped
• A piece of ginger, about the size of your thumb, chopped
• 1 chilli, chopped, plus seeds if you want the extra heat
• 1-2 sticks of lemongrass, finely chopped
• 1 tablespoon of soy sauce
• 1 tablespoon of rice vinegar
• 2 tablespoons of sweet chilli sauce
• 1 can of coconut milk
• 4-5 tomatoes, chopped

Cooking Ingredients for Stir-Fry Noodles

• 100g approx. Chinese noodles, cooked
• 1 tablespoon of oil
• 2-3 scallions, chopped
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil

Garnish

• 2 tablespoons of coriander, chopped
• 1 chilli, finely shopped
• Handful peanuts, chopped (optional)

Cooking Tips

1. Heat the oil in a large pan. Brown the meat in two lots, remove from the pan, then brown the onions, add back the meat with all the other ingredients and simmer for 30-40 minutes. Taste for seasoning.
2. Heat a large pan and stirfry the noodles in hot oil, add in the scallions, soy and sesame oil.

Buy premium mince from our butchers online meat counter

Serving Suggestions

• Spoon the noodles into large deep serving bowls, then spoon on the meat sauce and garnish with a mixture of the coriander, chilli and peanuts.

Basic Cooking Tips for Meat

1. Always be extremely careful when handling raw meat , as harmful bacteria continue to cause a serious heath threat with risks of contracting Salmonella and E.coli.
2. Never store raw meat with other foods on the same fridge shelf , as when meat is cooked harmful bacteria are killed however if raw meat touches off lettuce that you may use in a salad, the lettuce will be contaminated and could cause serious health risks such as food poisoning. A good tip would be to store raw meat in the bottom shelf of the fridge, less risk of its juices dripping onto other foods.
3. Use seperate cutting boards for raw meat and raw vegetables. Always wash your knife and utensils thoroughly with warm soapy water.
4. It is always advised to use a cooking thermometer to be absolutely certain that the meat is cooked safely.
5. There are 3 different cooking styles of meat; Well done, Medium and Rare and is dependent on personal preference.
6. Generally when roasting meat joints, preheat the oven to gas mark 4-5, electric setting 180° (350°F). An important tip when roasting raw beef joints is to always weigh and measure the joint in order to devise the amount of cooking time required. The following table should help.

 

Rare:
20 minutes per 450g + 20 minutes
Medium:
25 minutes per 450grms + 25 minutes
Well-done:
30 minutes per 450grms + 30 minutes

For best results with any roast meat, before taking the joint out of the oven, check that the internal temperature is correct by inserting a meat thermometer into the centre of the joint. The following table displays an internal temperature guide.

However, due to its tender texture very few people like lamb rare, so generally it is cooked either medium or well done, using the temperatures above.

Delicious steak cooking tips; Courtesy of Bord Bia.

1. Heat the pan or barbecue until really hot. Make sure the steak is at room temperature.
2. Drizzle a little olive oil over the steak. Season with salt and black pepper just before placing it on the hot pan or barbecue.
3. Cook for 2 minutes, then turn the steak to sear the other side. Leave to cook for two minutes before turning again.
4. Continue to cook, allowing a total of 3-6 minutes on each side depending on how thick the steak is and how you like it cooked.

West Cork Dry Aged Beef

Our award-winning dry-aged beef steaks and joints hail from the food haven region of West Cork. The West of Cork is re-owned for its beef produce, which are traditionally crafted using age-old methods of rearing combined with the passion and skill of the farmers to create the finest quality of beef in the world. With the perfect combination of maturation and marbling, this is the product of choice for you to enjoy! Choose from our range of premium quality steaks and roasting joints at www.thepremiumbutcher.ie and you will not be disappointed!

Premium Butcher Beef

All our beef is sourced from only the finest producers throughout Ireland. We offer a long list of quality assured Irish beef, from delicious steaks, mince, diced beef to succulent joints for roasting. Browse through our impressive selection of premium beef at www.thepremiumbutcher.ie .

Premium Butcher Lamb

Our premium Irish lamb is sourced from the rugged hills of the West Coast of Ireland. The lamb is typically 14-20 weeks old, grazed on a rich diet of grass and herbs which give it a distinctive flavour. Browse through our selection of gourmet lamb steaks, traditional roasting joints or slow-cook lamb cuts at www.thepremiumbutcher.ie

Premium Butcher Pork

Our Premium Irish Pork is produced to the highest standards by Bord Bia approved suppliers from farms throughout Ireland. Choose from a selection of tasty favourites including pork fillet, pork loin chops, loin roast or the retro classic pork belly at www.thepremiumbutcher.ie . Our premium Irish pork is always guaranteed to be sweet, tender and succulent and never disappoints.

Premium Butcher Bacon

Our Premium Butcher bacon is sourced from carefully selected producers throughout Ireland at the highest quality assured standards. Choose from our tasty boned and rolled gammon joints that make a delicious roast and bacon back joint that creates a fantastic Irish classic, bacon and cabbage at www.thepremiumbutcher.ie .

Other Premium Butcher Products

We also have an array of different gourmet herbs and salts from our Simplee Salts range and Award winning sauces from our Tastefully Yours range that deliciously complement our premium meats. We also offer fantastic bundle packs that suit any pocket size, from our €10 Breakfast Bundle to our €60 Family Bundle, all very affordable and packed full of value. So why not check out our entire range of Produce online at www.thepremiumbutcher.ie . Why not like us on Facebook, follow us on Twitter and keep a close eye out for our fantastic, new, free to download APP that will be launched very soon. Let our master butcher teach you all you need to know about the different cuts of meat, best cooking methods and tips; and delicious recipes that suit each cut.

This recipe is a delicious treat thats sure to kickstart the weekend. This dish is so easy to make and packed full of amazing flavours and spices. Recipe courtesy of Bord Bia.

Main Ingredient

1kg shoulder of lamb, well trimmed and diced

Serves

4

Cooking Time

1 Hour (approx)

Cooking Ingredients

• 1 large onion, finely chopped
• 225g mushrooms, sliced
• 125ml Greek Style natural yoghurt, mixed with 1 teaspoon of cornflour
• 1 tablespoon of lemon/lime juice
• Groundnut oil
• 2 cloves garlic, finely chopped
• 1 tablespoon of fresh root ginger, grated
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 fresh chilli, chopped
• 3-4 cardamom pods, seeded and crushed
• 1 teaspoon of turmeric
• Salt and black pepper for seasoning

Cooking Steps

1. Sauté the onions in the oil in a heavy saucepan until lightly golden. Add garlic, ginger, cumin, coriander, chillies, cardamom and turmeric and fry gently for 2 minutes. Add lamb and coat with the onion and spice mixture. Stir in the yoghurt, cover and simmer gently for 45 minutes, stirring occasionally or cook in the oven, Gas Mark 4, 180°C (350°F) for approximately 1 hour.
2. Add mushrooms and continue cooking for a further 15 minutes or until the lamb is tender. Stir in the lemon/lime juice, season with salt and black pepper. Garnish with a sprig of coriander or chervil and a fresh red chilli cut in half.

Buy premium Lamb from our butchers online meat counter

Serving Suggestions

• Delicious served on a bed of basmati rice with a sprig of parsley for garnish.

This guilt-free delicious recipe is packed full of amazing flavour that nicely complements the succulent pork strips. This is so quick and easy to make, it’s perfect for a mid-week feast. Recipe courtesy of Bord Bia.

Main Ingredient

450g lean pork, cut into thin strips

Serves

4

Cooking Time

10 minutes (approx)

Cooking Ingredients

• 2 tablesp. soy sauce
• 1 pack of noodles
• 1-2 tablesp. oil
• 2 cloves garlic, chopped
• 225g vegetables, chopped e.g. peppers, runner beans, green beans, pak choi
• 50g cashew nuts/peanuts (optional)

Cooking Steps

1. Mix the pork with the soy sauce.
2. Reconstitute the noodles according to the pack instructions. Set aside and keep warm.
3. Heat a wok or large pan. Add the oil. Then add the garlic and pork and stir-fry for 5-6 minutes.
4. Add the vegetables and nuts and stir-fry for another 2-3 minutes.

Buy premium pork from our butchers online meat counter

Serving Suggestions

• Delicious served on a bed of noodles with a sprig of parsley for garnish.

Another fantastic , tasty treat for you to try this Pancake Tuesday. Enjoy!! Recipe courtesy of Bord Bia.

Serves 4
Ingredients
150g plain flour
1 teaspoon of baking powder
2 tablespoon of sugar
3 eggs
1 tablesp. Greek style yoghurt
Milk
Butter for cooking
Cooking Steps
Place the flour, baking powder and sugar in the food processor. Whiz to mix well. Add the eggs, yoghurt and enough milk to make a thick, but not too thick batter. Heat a knob of butter on a non-stick pan. Take spoonfuls of the batter and cook on the hot pan for 3-4 minutes on each side until nicely browned. Keep warm.

Serving Suggestions

Serve with berries sprinkled with caster sugar or any other fruit, and maple syrup. A spoonful of Greek style yoghurt would also be very good served with them.