Roast Collar of Bacon with Vegetable Gravy & Black Pudding Mash

Roast Collar of Bacon with Vegetable Gravy & Black Pudding Mash 

This is the perfect recipe to enjoy our new addition to the Smokin' Butcher family, the Great Taste Awards winning Dry Sweet Cured Smoked Collar Bacon.

It's packed with sweet and smoky flavours and a nice twist on the usual roast dinner using the Dry Sweet Cured Smoked Collar Bacon and Smoked Black Pudding!

Makes 6 Portions  

For the gravy

  • 2 Onions peeled & roughly diced
  • 2 Carrots peeled & roughly diced
  • ½ Leek roughly diced
  • 1 bulb of Irish garlic pleaded
  • 4tbs Rapeseed oil
  • 2 sprigs of fresh thyme
  • Ground black pepper to season

For the Smoked Black Pudding Mash

  • 1.5 kg Maris Piper potatoes cut into 1 inch dice
  • 200g  Smoked Black Pudding
  • 300ml Single cream
  • Salt & pepper to season

Method

  1. For the roast bacon pure the rapeseed oil in a large, heavy-based pan or casserole, then add the onion, carrot, leek, garlic, ground black pepper and thyme and cook over a medium heat for 5 minutes, until soft.
  2. Add the collar bacon on top over the vegetables and cover with greaseproof paper and tin foil, and place in a preheated oven at 140°C for 1 hour, then remove the foil and cook for another 30 minutes.
  3. For the mash, while the bacon is in the oven place the potatoes in a saucepan filled with cold salted water.
  4. Bring to the boil and cook for about 25 minutes, or until soft, when the potatoes are done drain the water out then return to the saucepan over a really low heat to dry out.
  5. Remove the casing from the smoked black pudding and finally chop, then add to the potatoes with the cream and mash well and season.
  6. For the gravy remove the bacon from the tray and rest for twenty minutes, then blend the juices with the vegetables to make your gravy.
  7. To serve slice the bacon and serve with the black pudding mash in the centre of your plate, a few slices of bacon on top and pour the gravy over and enjoy!

This collar bacon recipe is already becoming a family favourite in our house and we can't wait to hear what you think! Share your photos and tag us to be featured!


Sweet potato, Bean and Beef Shepherd's Pie

Sweet Potato, Beef and Bean Shepherd Pie 

This sweet potato, bean and beef shepherd’s pie is packed with flavour and nutrients and can also be made the night before.

The sweet potato provides a boost on your vitamin intake, specially vitamins A and C, as well as fewer calories than white potatoes, more fiber and fewer total carbs. This recipe also has added protein and fibers coming from the beans.

Ingredients:

  • 600g sweet potato, peeled and cut into small cubes
  • Small splash of milk
  • 400g of beef/lamb mince
  • 115g black beans (drained weight), drained and washed
  • 115g red kidney beans (drained weight), drained and washed
  • x1 400g can tinned tomatoes
  • 150g button mushrooms
  • 4 spring onions, sliced
  • 1 large red onion, peeled and finely diced
  • 2 garlic cloves, peeled and finely diced
  • 1 tablespoon maple syrup
  • Handful fresh coriander, roughly chopped
  • Teaspoon smoked sweet paprika
  • Juice of 1 lime
  • Salt and pepper to taste
  • Olive oil

Method:

  1. Pre-heat the oven to 200°C. 
  2. Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.
  3. Fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
  4. Add the mince and cook until turns brown and then put in both beans and cook for another 5 minutes.  Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
  5. Once the sweet potatoes are soft, mash them with the milk and a pinch of salt.
  6. Spoon the mince and bean mix at the bottom of a baking tray and top with the sweet potato mash.
  7. Place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

Serve piping hot, share your photos and tag us!

And don’t forget that we have a great selection including turkey burgers, beef burgers, stir fries and meatballs. All you need to do is pop them in the oven and add a few more vegetables to add to the nutritional content of the meal.

MJ


Beef and Bean Casserole

 Beef and Bean Casserole 

This Beef and Bean Casserole recipe is simple, can easily be made the night before and will actually taste even better the next day as the flavours develop and the meat will be even more tender.

Rib beef steak is a great cut for stewing or for casseroles as there is a little bit of fat which is necessary for the cooking process and adds to the flavour.

Don’t be afraid of fat, we need fat to give us energy especially in winter months. Fat gets a bad press but research is now showing the benefits of having fat in our diets along with protein, vegetables and fruits.

Replacing refined carbohydrates (white bread, white rice, sugary foods and processed foods) with saturated fat may reduce the risk of heart disease according to studies carried out by Food and Nutrition research.

This recipe (adapted from Safefood) also has protein coming from the butter beans added. This is a good way of getting different amino acids from various protein sources into the diet.

Ask the butchers in Hugh Maguire’s to trim some of the fat off before taking it, it’ll be one less job for you at home!

Ingredients:

  • 675g (1½ lb) of rib beef steak
  • 1 dessertspoon of cooking oil
  • 1 large onion, peeled and chopped
  • 25g (1 oz) of corn-flour
  • 7 mushrooms, sliced
  • 3 medium carrots, sliced
  • 575ml (1 pint) of beef stock or 2 stock cubes dissolved in 575ml (1 pint) of warm water
  • 400g of butter beans
  • 1 tablespoon of tomato puree
  • Salt and pepper, to season

Method:

  1. Pre-heat the oven to 150°C / 325°F / Gas Mark 3
  2. Trim the beef and cut it into thin strips about 2 inches in length
  3. Heat the oil and fry the chopped onion, mushrooms and carrots for 2 to 3 minutes
  4. Place in the casserole dish
  5. Fry the beef strips until brown
  6. Place beef in the casserole dish, leave the juices in the pan
  7. Mix the corn-flour with 2 dessertspoon water and then mix it into the juice in the pan. Cook stirring gently for 2 to 3 minutes
  8. Remove from heat and stir in the stock. Bring to the boil
  9. Add the beans, tomato puree, salt and pepper
  10. Add the sauce to the casserole dish and cook for 1½ hours
  11. Serve with some mash or boiled potatoes and don’t forget to share your photos and tag us!

MJ


Roast Chicken with Black Pudding Stuffing

Roast Chicken with Smoked Black Pudding Stuffing

Are you tired of the same old roast chicken dinner every week? Try this Smokin’ recipe then!

Sometimes you need to spice (or smoke) things up to make a good roast chicken into a great roast dinner! And most often than not, a simple twist does it!

Ingredients:

Method:

  1. Peel off the smoked black pudding’s casing, slice it and put into a bowl, mash with a fork to break itapart, set it aside
  2. Mix your onions, garlic, herbs with a drizzle of rapeseed oil in a bowl and add to the mashed smoked black pudding and reserve
  3. Place your chicken on the trivet in the baking tray and, being careful not to rip the skin, start from the cavity end, using your fingers (start off with a knife to make it easier), separate the skin from the flesh on each side of the breast bone, pushing your hand right in towards the neck end, and down the side separating the skin from the leg. Tip: try not to separate the skin from the middle of the breast bone too much or it could shrink back during roasting
  4. Gently put some of the smoked black pudding and herb mix under the skin, flattening it by pushing down gently on top of the skin. Make sure you get it down round the thigh and leg too.
  5. Put any remaining mixture in the cavity and season the chicken with salt and pepper.
  6. Cover with foil or lid and cook in a preheated oven at 190°C/Fan 170°C/Gas 5 for 20 minutes per lb/450g, plus an extra 20 minutes. Take the lid or foil off the chicken for the final 30 minutes of the cooking time to crisp up the skin.
  7. Rest for 10 minutes covered lightly with foil before carving.
  8. Serve with some roast potatoes and seasonal vegetables! And don’t forget to share your photos and tag us!

Hugh


Smoked Collar Bacon BLT Cups

Dry Sweet Cured Smoked Collar Bacon BLT Cups

Because everything is better in a bacon cup!

This is a pick me up, quick and simple Smokin’ BLT Cup recipe that will brighten up everyone’s week!

Ingredients

  • 12 slices of The Smokin’ Butcher dry sweet cured smoked collar bacon – get it in-store!
  • 1/2 cup Greek yogurt
  • 2 tsp. lemon juice
  • 2 tbsp. chopped spring onions, plus more for garnish
  • Freshly ground black pepper
  • 2 cups halved cherry tomatoes
  • head of iceberg lettuce, chopped
  • avocado, chopped

Method

  1. Preheat oven to 200°C. Invert a muffin tin upside down onto a large rimmed baking sheet.
  2. Cut 8 slices of bacon in half crosswise. Lay two of the halved strips onto an inverted muffin tin cup in the shape of a cross. Weave two more half pieces on both sides to create a mini weave. Wrap the entire cup with a whole slice of bacon.
  3. Repeat to make three more cups. Bake until crispy, about 20 minutes. Let cool for at least 15 minutes.
  4. Make dressing: In a medium bowl, whisk together Greek yogurt, lemon juice and spring onion and season with salt and pepper. Add tomatoes and lettuce and toss to coat.
  5. Remove bacon cups from muffin tin and fill with dressed lettuce and tomatoes. Garnish with more spring onions and serve.
  6. Serve with a nice glass of your favourite local American Pale Ale – and don’t forget to share your photos & tag us!

For more recipes and tips, check my Butchers Block page!


bbq Pulled pork

The Best Pulled Pork Sandwich

The Best Pulled Pork Sandwich for your 4th of July

bbq Pulled pork

You don’t need a big smoker or the crockpot to make a great pulled pork. Fire up the charcoal grill and enjoy the tastiest pulled pork ever!

We are sure having a great summer this year… lots of sunny weekends, BBQs and garden parties! So, for this 4th of July week, we’ve decided to share a very special American-style recipe, a pulled pork that will definitely take your weekend BBQ to a whole other level!

Here is our take on the traditional pulled pork, a four hour slow barbecued pulled pork sandwich with aged cheddar cheese and purple slaw

INGREDIENTS – serves 6

For the pork

  • 2kg Pork shoulder off the bone
  • 2 Large onions sliced
  • 1 Garlic bulb peeled
  • 500ml of your favourite Apple sauce or Apple Relish
  • 1 bunch  Thyme
  • 100g of your favourite BBQ rub
  • ½ cup Dark brown sugar (Muscovado for best results)
  • 1/2 cup rapeseed oil
  • 1 pint Water
  • 4 cups of wood chips

For the Slaw

  • 1 small head red cabbage thinly sliced
  • 2 Carrot grated
  • 1  Red onion thinly sliced
  • 200g Mayonnaise
  • 1 tbl Dijon mustard
  • 2 tbl Brown sugar
  • 1 tbl  Sea salt
  • 3 tbl  Cider vinegar

For the sandwich

  • 6 Brioche burger baps
  • 100g Aged cheddar cheese sliced

Method

For the Shoulder

  1. Trim the excess fat from the top of the pork to allow the rub to better penetrate the meat
  2. Coat the pork with the oil, half of the Apple relish and massage in the BBQ Rub and the brown sugar into the meat and rest it for about 30minutes.
  3. While you wait, make 4 wood chip packets: lay one sheet of foil down, add approximately 1 cup of wood chips and close the packet tightly to form a flat package. Poke holes in the top of the packet to allow the smoke to come out. Make another 3.
  4. In a deep oven dish place the water, onions, whole garlic, thyme and the remaining Apple relish and place the pork shoulder on top.
  5. Cover the the tray with greaseproof paper then tin foil, make sure that all the c
    orners are tucked in nicely and that no steam will be able to escape from the tray when cooking.
  6. Place the pork shoulder into a preheated barbecue at 150c and leave it for four hours, basting the pork with the liquids from the tray and checking the temperature every 30 minutes.
  7. Take the pork from the grill and let sit for 30 mins to rest, covered.
  8. Once rested, remove it from the tray and, on a chopping board, shred (pull) the pork using two forks.
  9. Blend the cooking juices with the onions, garlic and thyme in the blender then strain and add to the shredded pork.

For the Slaw

  1. Combine the cabbage and the sea salt and let sit for twenty minutes in a plastic container, thendrain off excess liquid.
  2. In a separate bowl, combine the mustard, vinegar, sugar and whisk until the sugar is dissolved, then combine all the ingredients together, mix well and season.
  3. To serve, spoon some of the pulled pork into the brioche bun, top with a slice of th
    e aged cheddar cheese, a spoonful of the slaw and cover with the top half of the bun.

Enjoy and don’t forget to share your photos and tag us!

Hugh


Sticky Pork Ribeye Steaks

Honey & Garlic Pork Ribeye Steaks

Enjoy the summer alfresco with this delicious Honey and Garlic (Sticky) Pork Ribeye Steaks! It is great on the barbecue or griddle pan!

This is a quick and simple pork ribeye steaks recipe that will bring something different to the table and everyone will love!

Ingredients

  • 6 (4 ounce) 1-inch thick pork ribeye steaks
  • 1/2 cup ketchup (no added sugar version if possible)
  • 3 tablespoons local honey
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic, crushed

Method

  1. Preheat your barbecue or griddle pan for medium heat and lightly oil the grate.
  2. Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
  3. Sear the ribeye pork steaks on both sides on the barbecue or preheated grill.
  4. Lightly brush your homemade glaze onto each side of the chops as they cook; grill until no longer pink in the centre, about 7 to 9 minutes per side. An instant-read thermometer inserted into the centre should read 65 degrees C.
  5. Serve with some apple relish, a fresh salad and a nice glass of your favourite local cider – and don’t forget to share your photos & tag us!

For more recipes and tips, check my Butchers Block page!


Smokin' Chicken Drumsticks

Smokin’ Chicken Drumsticks

Perfect for the summer, these finger licking Smoked Chicken Drumsticks are packed with flavour and have that smokey twist we love so much!

You can prepare this Smokin’ Chicken recipe on the day or in advance as the spiced chicken can be refrigerated overnight and that will add even more flavour to the meat!

Ingredients

Method

  1. In a medium bowl, stir the brown sugar with the mustard, BBQ rub and jalapeño and season with a good pinch of salt.
  2. Scrape the mixture into a large resealable plastic bag. Add the chicken drumsticks and turn to coat. Seal the bag, pressing out the air; leave it marinating for a couple of hours in the fridge or refrigerate the chicken overnight.
  3. Light a grill and oil the grate. Remove the chicken from the marinade and grill it over moderately high heat, turning occasionally, until browned all over, about 10 to 12 minutes. Transfer the chicken to a plate.
  4. Wrap the soaked beechwood chips in a double layer of foil and poke holes in the top of the packet. Remove the grill grate. Turn the heat off on half of the grill or rake the coals to one side. Set the wood chip packet directly on the coals or flames and replace the grill grate.
  5. When the chips are smoking, return the chicken to the grill over indirect heat. Cover the grill and smoke the chicken for about 30 minutes – or until an instant-read thermometer inserted in the thickest part of the drumsticks registers 75°C.
  6. Transfer the smoked chicken to a platter and serve with some salad and a nice glass of your favourite local cider or a Pinot Noir – don’t forget to share your photos & tag us!

For more recipes and tips, check my Butchers Block page!


Butter-Basted Rib Eye Steaks

Butter-Basted Rib Eye Steaks

Perfect for a Father’s Day cookout, this delicious Rib Eye Steaks recipe is simple yet indulgent!

We’ve been making this recipe Rib Eye Steaks – or variations of it – for such a long time that I don’t even remember where I got it from… all I know is that it gets everyone licking their fingers every time!

I bet it will become one of your family favourites too being so easy to make!

Ingredients

  • Two 1 1/4-pound (550g), bone-in Rib Eye Steaks (try our dry aged selection for an even more indulgent meal)
  • Himalayan pink salt
  • 2 tablespoons rapeseed oil
  • 4 tablespoons unsalted butter
  • 4 thyme sprigs
  • 3 garlic cloves
  • 1 rosemary sprig
  • Freshly ground pepper

Method

  1. Season the Rib Eye Steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
  2. In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.
  3. Cook over high heat, basting the Rib Eye Steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer.
  4. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.
  5. Serve with a local craft beer or his favourite red wine – a Cabernet Sauvignon is a perfect pairing -and don’t forget to share your photos and tag us!

For more recipes and tips, check my Butchers Block page!


Grilled Steak with Spicy Vinaigrette

Grilled Steak with Hugh's Smokey-Spicy Vinaigrette

A simple yet perfect grilled steak dish for the Summer!

Ingredients

For the vinaigrette

  • 1/2 cup Irish rapeseed oil
  • 2 tablespoons smoked paprika
  • 1 large shallot, finely chopped
  • 1/3 cup coarsely chopped capers
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 clove garlic, finely chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon crushed red chilli flakes
  • Himalayan pink salt

For the steaks

  • 2 32-ounce (900g) bone-in beef rib eyes (about 2″ thick) or sirloin if you like a leaner meat
  • 2 tablespoons rapeseed oil
  • Himalayan pink salt
  • Freshly ground pepper
  • 2 tablespoons light brown sugar
  • 2 tablespoons hot paprika

Method

The Vinaigrette – make in advance

  1. Heat oil, garlic and paprika in a small saucepan over medium heat, stirring occasionally, for about 5 minutes – or until warm. Remove from heat and let stand until oil is cool and turns dark red, 1–1 1/2 hours.
  2. Strain paprika oil through a fine-mesh sieve into a small bowl. Mix in shallot, capers, vinegar and red chilli flakes
  3. Season with salt and set aside until serving.
  4. Just before serving, add the chopped parsley, taste and adjust seasoning, if necessary.

The Steak

  1. Let steaks stand at room temperature for about 1 hour before grilling.
  2. Prepare grill: bank coals on 1 side of grill for charcoal or  leave 1 or 2 burners off for a gas grill.
  3. Rub steaks with rapeseed oil and season with salt and pepper.
  4. Grill steaks over direct heat, moving to a cooler area if flare-up occurs, until charred, about 4 minutes per side. Using tongs, hold steaks vertically to sear edges (bone side and fat-cap side) and render some fat, about 2 minutes per side for medium-rare (if you want to be precise, insert an instant-read thermometer into the centre of the steak, if it reads 50-52°C, it’s medium-rare).
  5. Transfer steaks to a cutting board and let rest 10-15 minutes. (Keep charcoal grill hot.)
  6. Mix brown sugar and paprika in a small bowl. Sprinkle over steaks and grill over direct heat until sugar is caramelised, about 1 minute per side.
  7. Transfer to a cutting board and slice. Serve with vinaigrette and your preferred accompaniments and don’t forget to share your photos and tag us!

For more recipes and tips, check my Butchers Block page!


Roast Chicken

Chimichurri Roast Chicken

Chimichurri Roast Chicken

Roast Chicken

A twist on your classic roast chicken, this chimichurri version gives a punch of herby flavour to your family dinner!

Ingredients

• 1 Carlow free range chicken, cut into 8 – 10 pieces
• 500g new potatoes
• 500g carrots, halved lengthwise
• 1/2 cup rapeseed oil, plus more for drizzling
• Himalayan pink salt
• Freshly ground black pepper
• 1 cup fresh parsley, tightly packed
• 1 cup fresh coriander, tightly packed
• 1/2 cup chopped red onion
• 3 cloves garlic, chopped
• 1/2 tsp. crushed chilli flakes (optional)
• 1/4 cup apple cider vinegar

Method
1. Place oven racks in top third and bottom third of oven. Preheat oven to 200°C (fan) and line two rimmed sheet pans with parchment paper.

2. Add potatoes and carrots to sheet pan. Rinse chicken and pat dry with paper towels; add chicken pieces to second sheet pan, skin side up. Drizzle both pans with rapeseed oil and massage into chicken and vegetables. Season with salt and pepper on all sides.

3. Place vegetables on bottom rack and chicken on top rack. Roast until internal temperature of largest breast piece reads 75°C, 28 to 30 minutes.

4. Heat broiler and cook until skin is crisp and golden brown, 5 minutes more. Remove chicken from oven to rest, then move vegetables to top rack and broil, 5 minutes.

5. Meanwhile, in a small food processor, combine parsley, coriander, onion, garlic, salt, chilli flakes, and vinegar. Pulse a few times and scrape down sides of the bowl. While motor is running, add oil and process until almost smooth.

6. Transfer chicken and vegetables to a large platter and sprinkle with sea salt. Top with about 1/2 cup chimichurri sauce and serve remaining sauce in a bowl.

7. Serve and enjoy – and son’t forget to share your photos and tag us!

For more recipes and tips, check my Butchers Block page!