Chicken Breast in Breadcrumbs
with Mushroom, Cream & Pesto Sauce
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
Ingredients:
4 Chicken Breasts (OR CULLENS FROZEN BREADED CHICKEN)
100gms Breadcrumbs
Salt
Freshly Ground Black Pepper
Parsley
Clove of Garlic (crushed)
1 Egg White
200gms Mushrooms (Sliced)
2 Tablespoons Green Pesto
200ml Cream
Preparation:
Pre-Heat oven to 200 deg C.
Empty Breadcrumbs into mixing bowl.
Add parsley, crushed garlic, salt and black pepper, mix well.
Coat each chicken breast with the egg white.
Dip each breast into the breadcrumb mixture.
Place onto a greased oven tray.
Place tray in oven and cook for 20 min or until topping is golden brown.
Gently fry sliced mushrooms until brown, add cream and pesto.
As soon as cream begins to boil, remove from heat.
Place the cooked chicken breast onto a plate.
Spoon over the mushroom, cream & pesto sauce.
Serve with salad and baked potato.
Tip: Alternatively you could buy Cullens Frozen Breaded Chicken Fillets instead
of making your own breadcrumbs and cook per instructions. Leaving you to
only make the sauce!
See www.cullensbutchers.com for more great food ideas!
Tuesday, November 15, 2011
Wednesday, October 5, 2011
Steak Sandwich - for any time!
STEAK SANDWICH
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4
Ingredients:
4 Cullens Quality Butchers’ Sirloin or Striploin Steaks
2 Red Peppers, deseeded and cut into thick slices
2 Red Onion, peeled and cut into thick slices
2 tablespoons of Olive Oil
Salt and lots of Black Pepper
1 tablespoon Balsamic or Wine Vinegar
Mixed Salad Leaves
Lemon Juice
French Stick or Ciabatta Bread
Chilli Butter
50g (2oz) Butter
1 Chilli, chopped
Juice of half a Lemon
Fresh Parsley, chopped
To Cook:
Combine the chilli butter ingredients and store in the fridge until ready to serve.
Season the steaks, red peppers and onions with salt, black pepper,
vinegar and oil.
Place the vegetables on the hot barbeque or grill, then add the steaks.
Do this in two lots if the barbeque or grill is overcrowded.
Mix the leaves with a little oil, lemon juice and seasoning.
Cut the bread lengthways, fill with leaves, grilled vegetables,
steak and top with the chilli butter.
Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4
Ingredients:
4 Cullens Quality Butchers’ Sirloin or Striploin Steaks
2 Red Peppers, deseeded and cut into thick slices
2 Red Onion, peeled and cut into thick slices
2 tablespoons of Olive Oil
Salt and lots of Black Pepper
1 tablespoon Balsamic or Wine Vinegar
Mixed Salad Leaves
Lemon Juice
French Stick or Ciabatta Bread
Chilli Butter
50g (2oz) Butter
1 Chilli, chopped
Juice of half a Lemon
Fresh Parsley, chopped
To Cook:
Combine the chilli butter ingredients and store in the fridge until ready to serve.
Season the steaks, red peppers and onions with salt, black pepper,
vinegar and oil.
Place the vegetables on the hot barbeque or grill, then add the steaks.
Do this in two lots if the barbeque or grill is overcrowded.
Mix the leaves with a little oil, lemon juice and seasoning.
Cut the bread lengthways, fill with leaves, grilled vegetables,
steak and top with the chilli butter.
Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719
Friday, June 17, 2011
Country Roast Lamb!
COUNTRY ROAST SPRING LAMB
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Serves 6
Ingredients:
1 leg of lamb, trimmed.
1 onion, roughly chopped.
125ml (1/4 pt) water.
Topping
2 large cloves of garlic, peeled.
2 dessertspoons root ginger, chopped.
Grated rind of a small lemon.
2 tablespoons fresh parsley, chopped.
2 tablespoons fresh mint, chopped.
1 tablespoon fresh rosemary, chopped.
1-2 tablespoon olive oil.
Preparation:
Preset oven Gas Mark 4, 180°C (350°F).
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.
To Cook:
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. 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
along with some spring vegetables and boiled potatoes!
To get a printable version of this page, click here..
www.cullensbutchers.com/RecipeFolder/Roastspringlamb.pdf
Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Serves 6
Ingredients:
1 leg of lamb, trimmed.
1 onion, roughly chopped.
125ml (1/4 pt) water.
Topping
2 large cloves of garlic, peeled.
2 dessertspoons root ginger, chopped.
Grated rind of a small lemon.
2 tablespoons fresh parsley, chopped.
2 tablespoons fresh mint, chopped.
1 tablespoon fresh rosemary, chopped.
1-2 tablespoon olive oil.
Preparation:
Preset oven Gas Mark 4, 180°C (350°F).
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.
To Cook:
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. 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
along with some spring vegetables and boiled potatoes!
To get a printable version of this page, click here..
www.cullensbutchers.com/RecipeFolder/Roastspringlamb.pdf
Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719
Friday, May 27, 2011
CULLENS TOP TIPS
QUALITY TIPS FROM CULLENS!
SKEWERS TIPS
· When using Wooden Skewers
soak them in water first before you cook
- this way they won’t burn!
· Try using Rosemary Sprigs as a skewer instead,
just cut end at an angle to make sharp.
- this will add flavour and also look good!
· Add Onions, peppers, mushrooms or tomatoes to skewers
- create colour and layer between meat!
· Skewers can be done in advance and can be marinated over night!
· Add Skewered Meat to a Flat bread or Pita
- simply add meat, sauce and some salad to a wrap!
· Skewers can be made smaller and used for buffet or party
- mini bite size skewers. Delicious!
BAR B Q TIPS
Summer is about enjoying food in the great outdoors.
When deciding to fire up the barbeque instead of being in the kitchen
Remember the following:
· Have the surface hot before you start. Preheat for 10 mins.
· Brush food you are barbequing with oil and season just before cooking.
· Turn meat only once when cooking as it will lose juices each time you turn.
· Make sure meat cooked thoroughly.
· After cooking rest meat to allow it relax for a tender result.
GRILLED MEAT WITH CROSSHATCH LINES
For those perfect crosshatch lines on grilled meat, seafood or veggies
make sure you have grill pan or griddle with a ribbed base.
FOR PERFECT STEAK
· Make sure the char-grill is very hot.
· Brush the meat with oil not the pan.
· Turn only once.
· Then rest the meat to allow juices to settle.
STOCK
Keep your Cullens Quality Turkey Carcass or Chicken Carcass to make a stock which may be used as the basis
of a delicious soup.
Making Stock
· Put the carcass into a large pot and cover with water.
· Add chopped onion, carrot, celery.
· Season with salt and pepper.
· Bring to the boil then reduce heat and simmer until reduced.
· Pour through a sieve into a jug keeping only the juices and getting rid of all else.
· Allow to settle and cool.
· Cover and refrigerate.
· When using remove top layer of fat first then add as a stock to meals or use to make soup.
MARINADES & DRESSINGS
Why not try some of the Condiments Cullens Stock such as our Rubs, Marinades and Sauces.
Our store goods are great to have on hand to create an instant bit of flavour plus save you time in the kitchen.
Some of our favourites include: ‘Hot and Spicy’ marinade which can be used for Chicken Wings and ‘Louisiana
Barbeque Sauce’ which we adore on Ribs, these are great flavour enhancers and make quick marinades! So
remember to stock your pantry with some of Cullens Store Canned Goods they help to make a quick meal
during a busy working week!
FROM THE FREEZER
Try our already peeled and Pre cooked King Prawns –
Add to make a quick Prawn cocktail using Whipped Cream, some Tomato Sauce and a squeeze of
Mayonnaise combine and stir
add the prawns then garnish with Paprika. Serve over some nice lettuce leaves.
You could also use in these other ways:
in a Curry, make Skewers, use in Paella, or just simply pan fry with sliced garlic and olive oil.
STORAGE & HANDLING OF MEAT
· Avoid leaving meat in warm places, refrigerate meat as quickly as possible.
· Always wash your hands before and after food preparation. (Especially between handling raw and
cooked meats.)
· Do not use the same cutting board for cooked and raw meats.
· Make sure all utensils are kept clean.
· Always ensure when defrosting meat that it is fully thawed before cooking.
· Remove meat from plastic bags place on a dish or in a bowl and cover with foil.
· Always store cooked meat above raw food in your fridge
Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719
SKEWERS TIPS
· When using Wooden Skewers
soak them in water first before you cook
- this way they won’t burn!
· Try using Rosemary Sprigs as a skewer instead,
just cut end at an angle to make sharp.
- this will add flavour and also look good!
· Add Onions, peppers, mushrooms or tomatoes to skewers
- create colour and layer between meat!
· Skewers can be done in advance and can be marinated over night!
· Add Skewered Meat to a Flat bread or Pita
- simply add meat, sauce and some salad to a wrap!
· Skewers can be made smaller and used for buffet or party
- mini bite size skewers. Delicious!
BAR B Q TIPS
Summer is about enjoying food in the great outdoors.
When deciding to fire up the barbeque instead of being in the kitchen
Remember the following:
· Have the surface hot before you start. Preheat for 10 mins.
· Brush food you are barbequing with oil and season just before cooking.
· Turn meat only once when cooking as it will lose juices each time you turn.
· Make sure meat cooked thoroughly.
· After cooking rest meat to allow it relax for a tender result.
GRILLED MEAT WITH CROSSHATCH LINES
For those perfect crosshatch lines on grilled meat, seafood or veggies
make sure you have grill pan or griddle with a ribbed base.
FOR PERFECT STEAK
· Make sure the char-grill is very hot.
· Brush the meat with oil not the pan.
· Turn only once.
· Then rest the meat to allow juices to settle.
STOCK
Keep your Cullens Quality Turkey Carcass or Chicken Carcass to make a stock which may be used as the basis
of a delicious soup.
Making Stock
· Put the carcass into a large pot and cover with water.
· Add chopped onion, carrot, celery.
· Season with salt and pepper.
· Bring to the boil then reduce heat and simmer until reduced.
· Pour through a sieve into a jug keeping only the juices and getting rid of all else.
· Allow to settle and cool.
· Cover and refrigerate.
· When using remove top layer of fat first then add as a stock to meals or use to make soup.
MARINADES & DRESSINGS
Why not try some of the Condiments Cullens Stock such as our Rubs, Marinades and Sauces.
Our store goods are great to have on hand to create an instant bit of flavour plus save you time in the kitchen.
Some of our favourites include: ‘Hot and Spicy’ marinade which can be used for Chicken Wings and ‘Louisiana
Barbeque Sauce’ which we adore on Ribs, these are great flavour enhancers and make quick marinades! So
remember to stock your pantry with some of Cullens Store Canned Goods they help to make a quick meal
during a busy working week!
FROM THE FREEZER
Try our already peeled and Pre cooked King Prawns –
Add to make a quick Prawn cocktail using Whipped Cream, some Tomato Sauce and a squeeze of
Mayonnaise combine and stir
add the prawns then garnish with Paprika. Serve over some nice lettuce leaves.
You could also use in these other ways:
in a Curry, make Skewers, use in Paella, or just simply pan fry with sliced garlic and olive oil.
STORAGE & HANDLING OF MEAT
· Avoid leaving meat in warm places, refrigerate meat as quickly as possible.
· Always wash your hands before and after food preparation. (Especially between handling raw and
cooked meats.)
· Do not use the same cutting board for cooked and raw meats.
· Make sure all utensils are kept clean.
· Always ensure when defrosting meat that it is fully thawed before cooking.
· Remove meat from plastic bags place on a dish or in a bowl and cover with foil.
· Always store cooked meat above raw food in your fridge
Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719
Wednesday, March 2, 2011
Fish Pie
FISH PIE
Any combination of fish works well for this – just make sure it’s skinned & boned.
We usually have a SEAFOOD MIX in our FISH COUNTER
of Cod, Salmon and Smoked Coley or Smoked Haddock
Ingredients:
1 and half LB Seafood Mix – such as COD, SALMON, SMOKED COLEY, SMOKED HADDOCK
1 Onion chopped
1 Bay Leaf
100g Butter
625 ml Milk
Salt and Pepper
Chopped Parsley
50g Plain Flour
2 tbsp Flat Leaf Parsley chopped
1 tbsp Lemon Juice
TOPPING:
2 LB of Mashed Potatoes
Grated Cheddar - enough to sprinkle on top.
Preparation:
Preheat the oven to 200 deg.Place the milk, onion & bay leaf in a large saucepan and bring to a boil. Season with salt & pepper. Reduce to simmer, add the fish and cook gently for 3 - 4 minutes.
Remove the fish from the pan, and place in a baking dish. (Or flake into bite-sized pieces if simmering in a piece).
Melt the butter in a saucepan, and then stir in the flour. Cook for 2-3 minutes, stirring all the time until golden brown. Gradually stir in the fish cooking liquid until the mixture boils. Reduce the heat and allow to simmer gently for 3-4 minutes until thickened.
Now add the sauce to the fish along with the parsley and lemon juice. Adjust seasoning if necessary. Remove the bay leaf.
Spread the mashed potatoes on top, finely sprinkle the cheese all over and bake in the oven for 15-20 minutes until heated through and browned.
Cullens Quality Butchers
Main Street
Wicklow Town
0404 69719
Wednesday, January 26, 2011
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.
For more information, don't forget to check out www.cullensbutchers.com
Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719
Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719
Friday, January 21, 2011
COOKING THE PERFECT STEAK
Five things to look for when buying a steak
1. When choosing a steak, striploin is a fine choice due to its tasty, melt-in-the-mouth succulence. Good striploin has just the right amount of fat and nice marbling. Rump (sirloin) steak is slightly cheaper than striploin but it's still a great steak for griddling or frying, with more flavour than striploin.
2. Age of the steak is important, as the hanging process develops the flavour and tenderises the meat. So ask your butcher how long the beef has been hung for. As a rule, 21 days as a minimum and 35 days as a maximum is a good range to go for.
3. Good beef should be a deep red colour.
4. 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.
5. A good layer of creamy-white fat around the top of striploin and sirloin steaks is essential.
Five steps to cooking the perfect steak at home
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.
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 (see timings, below).
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.
How long to cook a steak for
These timings are based on cooking a striploin steak that's about 2cm (3/4 of an inch) thick. (Cooking times will vary depending on the type and thickness of the steak, and how hot your pan is.)
Blue: 1 minute each side
Rare: 1½ minutes each side
Medium rare: 2 minutes each side
Medium: 2¼ minutes each side
Medium-well done: 2½ - 3 minutes each side.
Check out www.cullensbutchers.com for more
Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719
1. When choosing a steak, striploin is a fine choice due to its tasty, melt-in-the-mouth succulence. Good striploin has just the right amount of fat and nice marbling. Rump (sirloin) steak is slightly cheaper than striploin but it's still a great steak for griddling or frying, with more flavour than striploin.
2. Age of the steak is important, as the hanging process develops the flavour and tenderises the meat. So ask your butcher how long the beef has been hung for. As a rule, 21 days as a minimum and 35 days as a maximum is a good range to go for.
3. Good beef should be a deep red colour.
4. 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.
5. A good layer of creamy-white fat around the top of striploin and sirloin steaks is essential.
Five steps to cooking the perfect steak at home
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.
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 (see timings, below).
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.
How long to cook a steak for
These timings are based on cooking a striploin steak that's about 2cm (3/4 of an inch) thick. (Cooking times will vary depending on the type and thickness of the steak, and how hot your pan is.)
Blue: 1 minute each side
Rare: 1½ minutes each side
Medium rare: 2 minutes each side
Medium: 2¼ minutes each side
Medium-well done: 2½ - 3 minutes each side.
Check out www.cullensbutchers.com for more
Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719
Subscribe to:
Comments (Atom)