- Recipes - Meat
Best end neck chops no fat, bone or gristle (Mutton)
& thyme mixes
Cut meat into
medium sized pieces. Peel and slice potatoes and onions. Add the
ingredients in a casserole dish in layers: a layer of potatoes in
pan with a sprinkling of herbs, salt and pepper; a layer of meat;
a layer of onions and continue until the ingredients are all in
the pot. Add water until the contents are covered. Cover with lid
and simmer until the meat is tender.
Serve with roasted
potatoes and fresh greens.
1 kg of steak
1 teaspoon brown sugar
1 tablespoon raisins
8 slices bacon
3 oz lard
into bite sized cubes and coat each piece in flour.
In a pan gently melt the lard and add the steak and bacon cooking
until it starts to brown. Peel and chop the onion and add to the
pan stirring occasionally until it becomes transparent.
Place the mixture
into a casserole dish, adding the raisins and brown sugar. Pour
in the Guinness. Cover tightly and cook in a very moderate oven
(325-350F) for 2 1/2 hours stirring occasionally. Add more Guinness
or water if the rich brown gravy gets too thick.
Line a deep pie dish with half the pie crust, prick the pastry and
bake it blind for 15 minutes. Add casserole filling and cover with
a layer of pie crust baking for another 10 minutes or until the
pastry is brown.
8 large pork sausages
8 slices of bacon slices
2 medium sized onions
4 tablespoons parsley - chopped
Big a large
pot of water to boil. Chop the bacon and sausages into large bite
sized chunks and add to the boiling water, cooking for 5 minutes.
Strain and reserve the water.
Place the bacon and sausages in a large casserole dish, adding the
potatoes, onions, parsley and seasoning. Add
enough of the reserved liquid to just cover. Cover with greased
paper and then the lid. Cook in a slow oven for around 1 1/2 hours
or until the ingredients are reduced to a soupy mixture. Serve in
a hot bowl.
2 tablespoons bread crumbs
50g Irish butter
250g root vegetables - parsnips, sweet potatoes
225g roasted chestnuts - finely chopped
2 tablespoons honey
Salt & pepper
Cranberries - fresh or frozen
the shallots and mixed herbs in butter, add in the chesnuts. Add
the bread crumbs and slowly brown. Season with salt and pepper to
Fill the pheasants
with the mix and sew closed. Gently rub the honey into the pheasant
breasts and season well with salt and pepper. Arrange the chopped
root vegetables, carrots and onions in a greased pan and place the
pheasants on top. Baste lightly with butter.
oven to 200ºC and cook for 35 minutes on the middle shelf of
a preheated oven.
Serve with potatoes
mashed with butter and nutmeg, and steamed cranberries.