Posts

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 […]
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Everything you need to know about Dry Age Beef

And how our Pink Salt Dry Age Fridge work! Dry age beef is meat that has been drying (or hung) for several weeks; only the higher grades of meat, such as strip-loins, ribeyes, T-bones and sirloins, can be dry aged, as the process requires meat with a large and evenly distributed fat content. The process of dry-ageing usually forms an external […]
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Chimichurri 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 […]
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Best meat cuts for your BBQ

Best meat cuts for your Bank Holiday BBQ: sirloin, pork neck fillets, dry age rib-eye and more! Looks like the sun is going to make a badly wanted appearance this Bank Holiday weekend so waste no time, take your BBQ out of the shed, give it a good clean and enjoy the long weekend. We […]
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