Food For Your Table
Roast pork & parsnips
One of the nicest ways to cook parsnips is to cut them into large chunks and add them to roast pork about 20 minutes before the end of cooking they take up all the lovely flavour from the meat. .
Click on Heading for more. Recipes courtesy of Bord Bia
If you need help in choosing meat Email us at info@craftbutchers.ie with your query.
What's good to stew or fry, for a quick meal or a slow cook? Ask us or ask your local craftbutcher!
The difference is....he's a meat expert!
And remember with a little preparation a home cooked meal will give you nutritional as well as financial value. Slower cooking brings out the flavour in those traditional stews and casseroles that will put real value on the table!
It's better from a butcher
Cut the beef into 5cm cubes. (Ask your craft butcher to do this for you to save time, or most butchers have beef pieces suitable for stewing). Heat the oil in a large frying pan and brown the meat over a moderately high heat until well browned. Transfer to a casserole. This is best done in 2-3 batches ....
Links & Downloads
- Donnybrook Fair Cookery School
- Great Food
- Easyfood magazine...loadsa recipes!
- Ballymaloe Cookery School
- John & Sally McKenna's Bridgestone Guides
- RTE Food
- Affordable healthy food for all
- Bord Bia
- Meat Information Centre (France) cookery page
- BBC food
- Hugh Fearnley-Whittingstall
- Fenelon's Craft Butchers, Stillorgan, Co Dublin
- John Downey Craft Butcher, Terenure, Dublin 6
- Slowfood (Ireland)
- Jack McCarthy, Kanturk
- Slowfood
- O'Crualaoi Butchers, Ballincollig, Co Cork
- Calvey's Craft Butcher and restaurant, Achill, Co Mayo
- John Lett's fabulous new shop in Newcastle, Co Dublin
- O'Kane Meats, Claudy, Co Derry
- McLoughlin's Butchers, Ballyfermot, Dublin
- McCartney's of Moira, Co Armagh
- The Food Safety Authority of Ireland
- Seamas O'Sullivan Tralee
- Visiting England ot Wales. Click for a listing of butchers we can recommend
- Safe Food
Absolutely full of taste and goodness...and a traditional Irish speciality. Remember Irish lamb comes from the open hillsides of the Irish countryside.....all but organic!
Lamb shanks are now much in demand in many good restaurants so give your butcher a little bit of notice to be sure.
Craft butchers....ALL OVER IRELAND
We thought it was worth a second look at some highlights from a previous Bord Bia campaign on the theme 'Low Fat, No Fuss' highlighting the benefits of combining meat and vegetables as a nutritious, low fat and convenient meal solution.
There are many variations of coddle, to add carrots or not?That's up to you.Click above for our recipe!
Experiment!
"roghnaigh Feoil ó Éirinn
...is ea a roghnaíonn muidne
Roghnaíonn muidne, mar Shain-Bhúistéirí, an fheoil is fearr i gcónaí agus is mar gheall air
sin go lorgaíonn, go roghnaíonn agus go
molann muid.......Feoil ó Éirinn"
Click on heading for translation
If you do not see this logo in your butchers he is probably not a current member of ACBI.
Membership of ACBI is the stongest indicator of a progressive business interested in its future and you, the customer.
Ask them why they are not members!
Dreamy Breakfast Sausages
Some tips for perfect breakfast sausages.
First, why not serve a mix of sausages. We're often inclined to buy one variety but here as in all things variety is the spice of life!
If it claims to be a 'butcher's style' sausage, don't buy it. You know for sure it's trying to be something it isn't!
The most important thing to remember for perfect potatoes is not to roast them too long in advance as they lose their crunch if you keep them waiting. Start by par-boiling the peeled potatoes for approx. 5-6 minutes, depending on size. Drain well and set aside.
This simplified version of the classic French dish using quality butchers sausage dispenses with some of the traditional ingredients. And you may use canned beans, (but try not to). Serve with crusty bread!
Quintessential traditional ham!
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