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An Irish Butcher Shop

An Irish Butcher Shop

Hardback

By (author) Pat Whelan

List price $36.02

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  • Publisher: The Collins Press
  • Format: Hardback | 280 pages
  • Dimensions: 189mm x 247mm x 23mm | 1,126g
  • Publication date: 30 April 2011
  • Publication City/Country: Cork
  • ISBN 10: 1848890591
  • ISBN 13: 9781848890596
  • Illustrations note: colour photographs
  • Sales rank: 274,618

Product description

Good meat is one of life's sublime pleasures. Pat Whelan has a passion for everything about it, so it's no surprise Rick Stein lists him as one of his Food Heroes. From the quickest pan-fried steak to a slow-cooked dish, Pat understands how to get the best taste experience from cooking. His knowledge of animals and butchery gives him an edge and Pat is enthusiastic about teaching everyone the joys of meat cookery. Each cut requires a certain method of cooking, and he outlines methods and recipes for popular and less fashionable cuts of meat. This book is intended to demystify meat cookery and help people explore its wonderful taste opportunities. It includes Pat's favourite tried and tested recipes; dishes that sum up his warm, family-oriented and eclectic outlook on life. Evocative recipe shots and outstanding recipes for today's kitchen capture the quality of the produce of James Whelan Butchers.

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Author information

Pat Whelan is manager of James Whelan Butchers, Clonmel, Co. Tipperary. Awards won include the coveted FBD Retail Award, Entrepreneur of the Year 2006 and a rare Rick Stein Food Hero title. Pat's passion for best practice in land management, animal husbandry and customer service ensures quality, customer loyalty, and success in business. Whelan's is Ireland's first web meat retailer and thousands of households enjoy being supplied by Tipperary's finest butcher.

Review quote

'The best butchers' shop I have ever stood in' John McKenna, Bridgestone Good Food Guide 'The steak tasted delicious - ' Darina Allen 'The butchers' shop from the radical future, not the cosy past' Food & Wine Magazine 'Lovely' Domini Kemp The Irish Times

Table of contents

Servings Conversion tables Preface Introduction 1 What about meat? From farm to butcher Butcher to fork Storing meat 2 Ways to cook meat Roasting Pot roasting Braising Frying Grilling Barbecuing Stewing Stir-frying Equipment 3 Beef Grass versus grain Finding quality beef Which cuts? Beef recipes Steak and kidney pie Roast rump with garlic and red wine gravy Braised beef and Guinness casserole Beef bourguignon Braised oxtail Crumbed steak with mustard sauce and avocado Slow-cooked beef pot roast Osso bucco Persian koftah (Beef and rice meatballs) Beef Wellington Meat loaf Beef olives Satay beef Chilli con carne Beef stew with dumplings Beer-basted barbecue steaks Corned beef and cabbage Stir-fried beef and greens Steaks with brandy cream sauce 4 Pork Pork in Ireland What about pork? Which cuts? Pork recipes Traditional bacon and cabbage with parsley sauce Warm black pudding and bacon salad Lina's brawn Bacon and cabbage with mustard crust Corn and bacon chowder Pork and pistachio terrine Bacon and egg pie Pea and ham soup Pork schnitzel Pork spare ribs Barbecued marinated pork steaks Chinese pork balls Pork and beans Rolled herb pork with crackling Bacon and mushroom pasta Sausage rolls Pork filo pie Cider-glazed ham 5 Lamb Lamb in Ireland What about lamb? Texel sheep Which cuts? Lamb recipes Rack of lamb with black pudding and red wine jus Navarin of lamb Kashmiri lamb curry Lamb steaks with rosemary Roast leg of lamb with lemon and rosemary Moussaka Apricot-stuffed lamb Lamb shank soup Irish stew Lamb kebabs Roast lamb with herb stuffing Persian lamb meatballs with aubergine and yogurt dip Pot-roasted stuffed shoulder of lamb Braised lamb shanks with rosemary and balsamic vinegar Poached leg of lamb on white bean and garlic puree Crumbed lamb cutlets Barbecued leg of lamb Lamb and potato pie Spicy lamb meatballs Slow-roasted lamb 6 Poultry Poultry in Ireland Handling chicken Chicken as medicine Poultry recipes Chicken with ham and cheese stuffing Chinese chicken noodle soup Coq au vin (Rooster in wine) Braised herb chicken Chicken korma Chicken fricassee Chicken cotoletta Chicken with forty cloves of garlic Tipperary chicken with apples Chicken cacciatore Cream of chicken soup Chicken satays with peanut sauce Lina's duck and pasta Duck with plum sauce Christmas turkey with cranberry sauce Traditional roast goose 7 Game Venison Roast venison with red wine sauce Venison casserole with cranberries Game pie Boozy rabbit with prunes Roasted pheasant with garlic Pan-fried pheasant breast with mustard 8 Side dishes Champ Potato gratin Potato wedges Potato and onion casserole Pureed parsnips Carrot and parsnip mash Carrots with creme fraiche Garlic spinach Leeks with bacon and cream sauce Cauliflower with cheese sauce Barbecued asparagus with garlic mayonnaise Baked tomatoes with garlic butter French beans with almonds Broad beans with bacon Corn fritters Grilled courgettes with pine nuts Roasted vegetables with couscous Braised red cabbage with apples and wine 9 Sauces, pastry and stocks Gravy White sauce Bechamel sauce Horseradish sauce Apple sauce Spicy tomato barbecue sauce Mint sauce Mushroom sauce Bearnaise sauce Shortcrust pastry Flaky pastry Yorkshire pudding Meat stock Chicken stock