St. Patrick’s Day Stew

Posted byFiona Madigan

In celebration of St. Patrick this month, I am passing on a St. Patrick’s Day recipe from our newsletter a few years ago. Just what you want on St. Patrick’s Day, it’s Irish Stew! St. Patrick’s Day stew to be precise. Ingredients 1kg scrag-end or neck of lamb on the bone 2 carrots 1 large onion -roughly […]

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Pork Stir Fry

Posted byFiona Madigan

This is so quick and easy and tastes great! Preparation and cooking time is 30 minutes in total. Feeds 2 people.  Ingredients 2tbsp rapeseed oil 450g/1lb of pork fillet cut into strips 1 red onion peeled and chopped 225g/half lb button mushrooms sliced Bunch of fresh sage 100ml white wine 1 tsp wholegrain mustard 125g/quarter lb […]

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Teriyaki Chicken

Posted byFiona Madigan

This is a sticky and sweet recipe and can be used with chicken breast, as well as beef and pork. Ingredients 4 tbsp clear Irish honey 2 tsp Tabasco sauce 4 tbsp sesame oil 4 tbsp soy sauce 4 chicken thighs -skinned, deboned, sliced 1 tbsp rapeseed oil Knob of butter Method Place the sliced […]

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Spring Lamb Chops

Posted byFiona Madigan

This is a very tasty and simple recipe. I hope you like it! Serves 3-4 people | Preparation time 20 mins | Cooking time 20 to 30 mins Ingredients 175G breadcrumbs 80g parmesan -grated 1 bunch of oregano -chopped 1 aubergine -sliced into 1cm rounds 2 eggs -beaten Rapeseed oil 400g cherry tomatoes 12 lamb cutlets –French-trimmed […]

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Navarin of Spring Lamb

Posted byFiona Madigan

Ingredients 1kg shoulder of lamb in fist-sized pieces 50g flour -seasoned 6 tomatoes -deseeded, skinned and chopped 1 onion -roughly chopped 3-4 cloves of garlic -chopped 1 bottle of white wine 500ml stock Bouquet garni Rapeseed oil Salt and pepper 100-150g of spring vegetables – broad beans, peas, sliced carrots, baby turnips, asparagus and olives to […]

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Beef Stew

Posted byFiona Madigan

A leave-it-to-cook wonder dish, the key to stewing is long slow cooking over a gentle heat, or in a gentle oven. So the longer the stew is stewing the better, allowing more time for the flavours to develop. An amazing ‘leave it’ recipe. Ingredients 100g stewing beef per person 2 carrots -washed, peeled and cut into […]

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Roast Belly of Pork with Root Vegetables

Posted byFiona Madigan

Full-on comfort food, this is a beautiful roast of meat which we more often see on menus in restaurants than at home. Ingredients 1.8kg belly pork -skin on, bones removed 4 tbsp cider vinegar 3 tbsp butter 8 bay leaves -crushed 1 whole garlic -halved 4 parsnips -peeled, washed and cut into long wedges 400g […]

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Perfect Turkey Breast Fillet Every Time

Posted byFiona Madigan

In general, calculate 1 hour per kilo* of meat. This cooking time is for a pre-heated electric fan-assisted oven at a temperature of 160 – 180 degrees only, which is 350F or gas mark 4. All ovens vary slightly. When will I know my Turkey Breast Fillet is cooked? We recommend covering the skin of […]

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Perfect Whole Turkey Every Time

Posted bymandystafford

In general, calculate 15 – 20 minutes roasting time per lb or 35 – 40 minutes per kilo of meat for a bird weighing up to 16lbs*/7.5kg. For a bird over 16lbs, add 12 minutes for each lb over 16 or 26 minutes for each extra kilo. These cooking times are for a pre-heated electric fan-assisted […]

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Garrett’s Christmas Ham

Posted byFiona Madigan

Place your ham (from bag, including the netting) into a large pot. Fill pot with water until ham is completely covered. Bring water to the boil, and throw away the water. Refill pot with water until ham is covered. Bring water to the boil and leave simmer. Simmer for 20 minutes per lb. e.g.: 6lbs @ 20mins […]

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Garrett’s Honey Roast Ham

Posted byFiona Madigan

Ingredients 1 ham 3 tablespoons of wholegrain mustard 5 tablespoons of honey Method  Allow 1 hour of cooking time per kilo Place your ham in a colander and rinse under the tap Drain off the water and place the ham on a roasting tray Preheat the oven to 160°C/320°F/Gas mark 3 Cover with foil and place […]

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