GLAZED LOIN OF BACON

This is a recipe Hugh Jnr learned at Ballymaloe Cookery School. This will really impress your family and friends and best thing is, it’s super easy! ...

INGREDIENTS

1kg Loin of Bacon
400g tin of pineapple (you want 3-4 tbsp of the juice)
275g brown demerara sugar (not soft brown sugar)
20 cloves


METHOD

Preheat oven to 250 degrees.

Cover the bacon in cold water and bring slowly to the boil, if the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water. A good tip here from Rachel Allen herself is if you taste the water and you feel it’s too salty then change the water. It may be necessary to change the water several times depending on how salty the bacon is.
Bring the bacon back to the boil and simmer until almost cooked. Allow 25 minutes to the lb so in this case around 55 minutes. Another tip here is if you have a metal skewer at home, stick it into the bacon and pull it back out. If it pulls out easily, it’s ready.
Remove from the saucepan and place onto a board. Score the fat into a diamond pattern and stud each intersection with cloves.
Blend the brown sugar and pineapple juice to make a thick paste. Be careful not to make it too liquid.
Spread this mix over the clove studded bacon.
Bake in preheated oven until the top has caramelised. – baste the bacon 3 or 4 times during this time. It will take 10 – 15 mins approx to caramelise.
Serve


Enjoy!



THE PERFECT TOMAHAWK STEAK

The perfect Tomahawk Steak The Tomahawk steak, one of the most iconic steaks! Our Dry Aged Tomahawk Steaks are a popular steak choice among our customers. Their thick-cut and heavy marbling further enhance the wonderful flavours. Our steaks are dry-aged for a minimum of 28 days in our humidity-controlled dry-aged fridge. The dry ageing process ...breaks down the fibres in meat leaving you with a beautifully rich nutty flavour.
Hugh hand selects our grass-fed beef. The dry ageing process is a timely and costly process but we believe in supplying our customers with the best quality steaks we can. We dry age our Tomahawk steaks because we believe it makes the perfect tomahawk steak.
“You can’t fake dry-aged and you can’t beat a Dry Aged Tomahawk steak”

INGREDIENTS
1kg Dry Aged, Irish, Tomahawk Steak (We recommend a dry-aged Tomahawk, but a standard Irish Tomahawk will do)
Himalayan pink salt
2 tablespoons rapeseed oil
3 tablespoons unsalted butter
4 thyme sprigs
3 garlic cloves
1 rosemary sprig
Freshly ground pepper

METHOD

Preheat the oven to 170 degrees
Season the Dry Aged Tomahawk Steak all over with salt and freshly ground pepper. Let the meat stand at room temperature for 20 minutes.
In a large pan, heat the oil until shimmering. Add the steak and sear on all sides.
Transfer the steak to a baking dish along with butter, garlic and herbs. Cook in the oven until an internal temperature of 63 degrees is reached.
Baste the Tomahawk Steak with the melted butter, garlic and herbs during cooking.
Transfer the steak to a cutting board and let rest for 10 minutes. Remove the meat from the bone and slice against the grain.
Serve with a local craft beer or a glass of Cabernet and don’t forget to share your photos and tag us!



CHICKEN GOUJON WRAP

Chicken Goujon Wrap with Lemon-Lime Mayonnaise Chicken Wraps are very easy to make and are becoming more popular. Add your sauce/spread, meat filling and salad and you have a tasty meal. Try this easy Chicken Goujon wrap with Lemon – Lime Mayonnaise. It doesn’t take long and it’s delicious! Ingredients 6-8 Rosie & Jim Chicken ...Chicken Wraps are very easy to make and are becoming more popular. Add your sauce/spread, meat filling and salad and you have a tasty meal. Try this easy Chicken Goujon wrap with Lemon – Lime Mayonnaise. It doesn’t take long and it’s delicious!

INGREDIENTS

6-8 Rosie & Jim Chicken Goujons/ Southern Fried Goujons
2 Gluten-Free Wraps
Lettuce washed
Tomato, sliced and seasoned with salt and pepper
3 tablespoons gluten-free mayonnaise
1 teaspoon lemon juice, freshly squeezed
1 teaspoon lemon and lime zest, chopped
Salt / Pepper

METHOD

Heat the oven to 190oC or 170oC for fan assisted ovens.
Place the Rosie & Jim Chicken Goujons on a baking tray and bake for 20 minutes.
While they are cooking, make the lemon-lime mayonnaise.
Put the mayonnaise in a bowl.
Stir in the lemon juice and the lemon/lime zest and season to taste.
This will keep in a refrigerator, well covered, for 2-3 days.
Heat your wrap according to packet instructions.
Place the lettuce on the wrap, followed by the tomato.
Then layer on your Rosie & Jim Gluten-Free Goujons and add a dollop of lemon-lime mayonnaise.
Fold the wrap and secure with a cocktail stick.
Delicious for lunch or with wedges for dinner.

Enjoy!



CHICKEN KIEV, SPRING ONION AND ASPARAGUS

Chicken Kiev with Spring Onion and Asparagus The Chicken Kiev is a wholesome stable on many Irish dinner tables. It pairs well with most meals. This Chicken Kiev recipe is one of our favourites. Have it with fresh spring onion and Asparagus. ...

INGREDIENTS

2 Gluten-Free Rosie & Jim Garlic Chicken Kiev
Potatoes, peeled and chopped in half
1 or 2 sprigs of Spring Onion chopped – the white side only
Splash of Milk
Tablespoon of Butter
10-12 Medium-sized Asparagus, chop the ends off
Lemon juice, freshly squeezed
Olive Oil
Salt / Pepper

METHOD

Heat the oven to 190 degrees C or 170 degrees C for fan assisted ovens.
Place the Rosie & Jim Chicken Kiev’s on a baking tray and bake for 25-30 minutes (35-40 minutes if frozen). Set a timer, just in case!
While they are cooking, chop the potatoes into chunks so that they will cook in 30 minutes.
Boil or steam the potatoes – whichever you prefer, until cooked.
Chop the Spring Onion thinly – using only the white end of the onion.
Steam the Asparagus for 5-6 minutes. If they are very thick they may need another minute, but you want them al dente and crisp.
When the potato is cooked, mash the potatoes in a pan; add a splash of milk, the butter and season with salt and pepper. When it’s nice and creamy add in most of the Spring Onion, but keep a little for plating up.
When the Asparagus is cooked, take them off the heat and add a pinch of salt, pepper and a little drizzle of olive oil.
The Rosie & Jim Garlic Chicken Kiev should be ready now, so take them out of the oven and plate up –Spoon some of the creamy mashed potatoes on the plate.
Add the Chicken Kiev on top.
Place the Asparagus on the plate and squeeze a little Lemon Juice over it.
Sprinkle the remaining Spring Onion on top

Enjoy!



BANGERS AND MASH

Bangers and Mash A very popular meal across both Ireland and the UK. Super easy to make and enjoyed by many at dinner time. But have you tried it with our Speciality Lincolnshire Pork Sausages? If you don’t have our Lincolnshire sausage you can substitute it with another speciality sausage from your local butcher ...

INGREDIENTS

3 Lincolnshire Pork Sausage
3 Peeled Potatoes, Chopped
1 Red Onion, Sliced
3 Garlic Cloves
1 Bunch of Chives, Chopped
2 Rosemary Sprigs
1 Teaspoon Sugar
4 Tablespoons of Beef Stock (or other stock)
Olive Oil
Irish Butter
2 Teaspoons of Worcestershire Sauce
3 Tablespoons of Balsamic Vinegar
1 Tablespoon Grain Mustard
Salt

INSTRUCTIONS

Preheat oven to 160 Degrees. Bring the pot to a boil with enough water to cover potatoes.
Add potatoes to pot once boiling and cook.
Heat pan to medium-high heat and cover pan with olive oil and add sausage. Take a cocktail stick and poke casing so it doesn’t burst. Smash garlic and add to the pan. Then add rosemary sprigs. Brown the sausages in a pan then add 4 knobs of butter to the pan. Once butter is melted, baste sausages. Add one more knob of butter and add to oven to cook.
Take another pan and turn to medium-high heat and add olive oil to cover pan. Once warm, add onions. Once onions have cooked for about a minute, add sugar then season with salt. Then add 4 knobs of butter. After butter melts add balsamic (4 tablespoons or enough to cover onions) as well as Worcestershire. Reduce mixture. Once reduced add stock and bring to a boil and reduce mixture.
Once the potatoes are cooked, drain them and then add them to pot over medium heat then mash. Taking the potatoes on and off the heat as you do. Once nicely mashed add a glug (2 tablespoons) of olive oil to the mixture and mix in. Then lower the heat and add salt, mustard and chives. Mix thoroughly and plate.
As the onion mixture is reduced, add one knob of butter and melt and mix. Place sausages on top of potatoes and add onion mixture.
Enjoy



EYE OF THE ROUND ROAST

Eye of the Round Roast with Homemade Gravy A weekend family classic, the Eye of the Round Roast is a beautiful, tender piece of beef. We recommend enjoying a tender, Irish, Eye of the round roast with vegetables with home made gravy. ...

INGREDIENTS

1 head of garlic (about 12 cloves), cut in half
5 thyme sprigs, leaves picked, plus 1 extra
1kg Eye of the Round Roast
3–4 tbsp olive oil
4 large onions, sliced
150g plain flour
500ml red wine
1.5 litres hot beef stock

METHOD

Take the beef out of the fridge about an hour before cooking, to let it come up to room temperature.
Preheat the oven to 150°C
Preheat a frying pan until very hot, then sear the beef over high heat until it’s coloured on all sides. Place the beef in a large, roasting tray with the garlic halves and the thyme sprig and roast for about 85 minutes for medium-rare (or until it reaches 68°C in the centre if you have a meat thermometer). Add 10–12 minutes for medium (or until it reaches 72°C in the centre)
Transfer the beef to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes, and anything up to 40 minutes, before serving.
Meanwhile, to make the gravy, place the roasting tray over low heat on the hob, add the onions to the juices in the tray and cook gently for about 20 minutes, stirring occasionally, until really soft and caramelised. Stir in the flour until combined, then whisk in the red wine, making sure there are no lumps. Bring to the boil, whisking, then bubble rapidly until the red wine has reduced by half. Stir in the hot stock, then cook over medium heat for about 8 minutes, stirring occasionally, until reduced to a thick gravy.
Carve the beef thinly and pour the gravy into a warm jug.



SAUSAGE AND SPINACH PASTA

Creamy Sausage and Spinach Pasta Looking for a quick and easy wholesome meal? This Creamy Sausage and Spinach pasta dish is perfect for just that! Our Artisan Pesto and Red Onion Sausages adds the extra tasteful flavour to this meal. ...

INGREDIENTS

500g linguine pasta or another type of pasta.
1 tbsp. extra-virgin olive oil
500g Pesto and Red Onion Sausage chopped into bitesize chunks
2 cloves garlic, minced
2 tins of chopped tomatoes
300ml heavy cream
50g freshly grated Parmesan, plus more for serving
Salt
Freshly ground black pepper
200g baby spinach
Fresh torn basil, for garnish

METHOD

In a large pot of salted boiling water, cook linguine according to package instructions until al dente. Drain and set aside.
In a large pan over medium-high heat, heat oil. Add sausage and cook until seared on both sides, about 2 minutes per side. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, cream and Parmesan then season with salt and pepper. Bring mixture to a low boil then reduce heat to medium and cook until the sauce has thickened slightly about 5 minutes.
Add cooked pasta and spinach and toss until pasta is fully coated in sauce and spinach is wilted. Garnish with basil and serve immediately with more Parmesan.
Enjoy