Butcher burgers with balsamic glazed onions
Serves 4 People
Preparation Time: 5 minutes
Cooking Time: 30 minutesINGREDIENTS
X4 Irish Butcher Beef Burgers450g red onions, peeled and finely chopped
4 tablespoons balsamic vinegar
Burger buns, for serving
Lettuce leaves, for garnish
METHOD
To prepare the balsamic glazed onions; Heat the reserved oil in a large non-stick frying pan on a barbecue or hob.Add the onions and cook for 8-10 minutes until soft and caramelized.
Add the balsamic vinegar and season. Cook uncovered for an additional 10 minutes.
Cook the Butcher Burgers on a preheated grill or barbecue for 8 to 12 minutes, turning occasionally until cooked through and the juices run clear.
Serve the burgers with buns of your choice, salad leaves, onions, and a selection of prepared condiments.
Beef salad with new potatoes and honey vinaigrette
Serves 4 People Preparation Time: 10 minutes Cooking Time: 25 minutesINGREDIENTS
450g Irish Lean Rump Steak
375g new potatoes, peeled and cut in half
1 medium cucumber, sliced
3 tablespoons finely chopped fresh flat-leaf parsley
40g flaked almonds, toasted
4 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons runny honey
85-100g mixed lettuce leaves
8 cherry tomatoes, cut in half
375g new potatoes, peeled and cut in half
1 medium cucumber, sliced
3 tablespoons finely chopped fresh flat-leaf parsley
40g flaked almonds, toasted
4 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons runny honey
85-100g mixed lettuce leaves
8 cherry tomatoes, cut in half
METHOD
Boil the new potatoes in salted boiling water for 10-15 minutes or until tender. Drain them and set aside.Place the cucumber slices in a large bowl, along with the parsley, almond flakes and add the potatoes.
For the vinaigrette: whisk together half of the olive oil, sherry vinegar and liquid honey. Season with salt and pepper.
Put the rest of the oil in a pan and fry the steaks in it. Season and let them rest for 5-10 minutes.
Cut the steaks into 5cm strips and add them to the salad with potatoes. Add the meat juices to the vinaigrette.
To serve place the lettuce leaves and cherry tomatoes on a large plate and pour over half of the vinaigrette.
Place the potatoes and strips of beef over the lettuce leaves, pour over the rest of the vinaigrette and finish with extra fresh flat-leaf parsley.
Warm Celtic Lamb Asian Salad
Serves 4 People Preparation Time: 15 minutes Cooking Time: 10 minutesINGREDIENTS
X4 Celtic Lamb Steaks
2 teaspoons Chinese five-spice powder
2 tablespoons sunflower oil
1 tablespoon sesame seeds
4 tablespoons mild sweet chilli sauce
2 tablespoons plum jam, mixed with a little hot water
300g cooked egg noodles or rice
For the salad:
1 bag of 100g mixed salad leaves
175g fresh radishes, sliced
1 small red onion, peeled, halved and thinly sliced
3 tablespoons extra-virgin olive oil
2 teaspoons Chinese five-spice powder
2 tablespoons sunflower oil
1 tablespoon sesame seeds
4 tablespoons mild sweet chilli sauce
2 tablespoons plum jam, mixed with a little hot water
300g cooked egg noodles or rice
For the salad:
1 bag of 100g mixed salad leaves
175g fresh radishes, sliced
1 small red onion, peeled, halved and thinly sliced
3 tablespoons extra-virgin olive oil
METHOD
Season the lamb steaks on both sides with salt, pepper and Chinese five-spice.Place the salad ingredients in a large bowl, season and drizzle with olive oil.
In a small bowl, combine the sweet chilli sauce and plum jam.
Heat the oil in a large non-stick wok or frying pan. Add the lamb and cook for 4-6 minutes on each side until cooked. Halfway through cooking, add the sesame seeds.
Remove the lamb from the pan, transfer it to a plate to rest for 2-3 minutes, then cut it into strips.
Arrange the warm noodles on a serving platter, add the salad and place the lamb on top. Pour over the sweet chilli vinaigrette and serve immediately.
Slow Roasted Celtic Lamb Leg with Olives
Serves 4 People Preparation Time: 15 minutes Cooking Time: 2 hours 30 minutesINGREDIENTS
900g Celtic Lamb Leg
2 tablespoons rapeseed or olive oil
6 garlic cloves, peeled and finely chopped
2 sprigs fresh rosemary or thyme, coarsely chopped
8 anchovy fillets, drained and finely chopped
50g green olives, drained and finely chopped
300 ml white wine or hot vegetable stock
2 tablespoons rapeseed or olive oil
6 garlic cloves, peeled and finely chopped
2 sprigs fresh rosemary or thyme, coarsely chopped
8 anchovy fillets, drained and finely chopped
50g green olives, drained and finely chopped
300 ml white wine or hot vegetable stock
METHOD
Preheat the oven to 170°C (150°C fan).In a small bowl, combine half of the oil, garlic, rosemary, anchovies, and olives.
Place the meat on a cutting board and make several cuts on the surface with a sharp knife. Season and stuff the garlic mixture into the slices.
Heat a large non-stick frying pan with the remaining oil and brown the lamb on both sides with the remaining garlic mixture.
Transfer to a large ovenproof casserole dish with the remaining mixture from the pan.
Add the wine (or stock), cover with a lid or aluminum foil. Bake for 2 hours and 30 minutes, basting the meat occasionally.
Serve lamb with potatoes and braised broccoli or leeks.