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Beef/Lamb Stew

Traditional Irish Beef/Lamb Stew Serves 4-5     Cooking Time: 3 Hours
 Irish Stew  Ingredients

1tbsp of olive oil
2 large red onions, chopped
6 sticks of celery, washed & chopped into chunks
1 turnip – peeled & diced
4 carrots – peeled & chopped
3 parsnips – peeled & chopped
3 large floury potatoes – peeled & diced (this will thicken your stew)
1 vegetable stock cube
1 beef stock cube (or make your own stock)
1L of boiling water
1lb Diced/Stewing Beef or Lamb
1 tbsp mixed herbs

 Ingredients Con't

1 tbsp thyme
2tbsp parsley
2 cloves of garlic – crushed or very finely chopped.
Utensils: A large pyrex casserole dish with lid.

1. Pre-heat the oven to 160/170C. Do this before you prepare the vegetables.
2. Prepare all the vegetables as above.
3. Heat the casserole dish on a medium to low heat, add the oil, onion and sweat the onion until soft.
4. Add the celery and herbs (don’t add the garlic now as it has a tendency to burn, and turn bitter) and continue to cook until the celery has softened.

 Roast Beef

 Sunday Roast Joint  Serves 4-5
 Roast Beef Based on a 5lb prime rib of beef joint.


5lb prime rib of beef joint.
Garden vegetables.


Chop parsnips, carrots, celery, leeks & onions and spread over the base of a roasting tray.
Place beef joint on top of the vegetables. Add a cup of water to the roasting tray. Season the meat to taste with salt & pepper. Cover with tin foil.

Method con't

Place beef joint on top of the vegetables. Add a cup of water to the roasting tray. Season the meat to taste with salt & pepper. Cover with tin foil.
place in a pre-heated oven at 180C or Gas Mark 4.
Allow 20 minutes per lb and then 20 minutes extra.
Remove the meat from the oven and place on a warmed serving plate, cover with tin foil and leave in a warm place for 10-15 minutes.
Use the remaining juices in the roasting tray to make a flavoursome gravy.
Or instead of making a traditional gravy you can just pour off the fat and add some red wine to deglaze the pan. Season to taste and serve immediately. 


  Bacon & Cabbage with Mustard Sauce  


  • 1.5kg loin of Osborne's low salt home cured Back Bacon.
  • 1 Carrot, 2 Celery Sticks, 2 Leeks, 1 teasp. Black peppercorns.
  • Mustard Sauce: 50g butter, 25g flour, 1 tbsp. Mustard, 250ml mixture cooking liquid and cream
  • 1kg Cabbage, finely sliced.



Place the joint of bacon in a saucepan with the chopped vegetables and the peppercorns and add enough cold water to cover. Bring slowly to the boil over moderate heat then turn down and simmer gently for about 1 hour. Just before serving, cook the cabbage lightly in another pan with some of the cooking liquid. Drain well and toss in butter. Season to taste.

To make the sauce, melt the butter in a saucepan, then blend in the flour and mustard. Cook gently for a minute or two, then whisk in the reserved cooking liquid and cream. Bring to the boil, stirring. Reduce the heat and simmer for three to four minutes stirring frequently.

Beef Steak Sandwich

   Serves 4       Cooking Time: 30 minutes


4 X 1cm thick Irish Angus beef fillet steaks slightly flattened
200g button mushrooms, sliced
3 tbls balsamic vinegar
2 onions, thinly sliced
1 tsp brown sugar
2 ciabatta loaves, cut in half, sliced lengthwise
50g mixed salad leaves
2 tomatoes, thinly sliced
300g beetroot slices, drained (optional)
Olive oil spray 


Spray a non-stick pan with oil and heat. Add mushrooms and 1 tbls balsamic vinegar and cook over a high heat until browned and tender. Remove from pan. Add onion, remaining balsamic vinegar and sugar and cook over a low-medium heat for 10 minutes or until caramelised. Remove from pan. Clean pan, re-spray with oil and heat. Cook steaks over a high heat for 2-3 minutes on each side or to your liking.

Toast bread until golden brown on both sides. To assemble, on a slice of bread, place salad leaves, beetroot (if using), tomato, steak, onion and mushrooms. Top with another slice of bread and serve immediately.


Roast lamb with spring herb crumbs

 Serves 8    Cooking time 2hrs




For the crumbs

  • 100g good-quality white bread
  • 2 garlic cloves
  • zest 1 lemon
  • 1 tsp thyme leaf, chopped
  • small bunch parsley, chopped
  • 3-4 anchovy fillets, chopped (optional)

For the lamb

  • 5 carrots, cut into chunks
  • 2 onions, cut into chunks
  • 4 bay leaves
  • small bunch rosemary
  • 2 tbsp olive oil
  • large leg of lamb, about 3kg/6lb 8oz
  • 3 garlic cloves, thickly sliced, plus a whole bulb, halved

For the gravy

  • 5 tbsp plain flour
  • 200ml white wine, plus a splash
  • 600ml lamb stock


Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.

To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.

Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.


 Roast Stuffed Chicken   Serves 4-6  


1 x 3½ – 5 lbs (1.5 – 2.3kg) free range chicken


Giblets (keep the liver for a chicken liver pate), and wish bone
1 sliced carrot
1 sliced onion
1 stick celery
A few parsley stalks and a sprig of thyme



1¾ ozs (45g) butter
3 ozs (85g) chopped onion
3-3½ ozs (85-100g) soft white breadcrumbs
2 tablesp. finely chopped fresh herbs eg. parsley, lemon thyme, chives and annual marjoram
Salt and freshly ground pepper
A little soft butter
Sprigs of flat parsley

First remove the wish bone from the neck end of the chicken, this isn’t at all essential but it does make carving much easier later on. Tuck the wing tips underneath the chicken to make a neat shape. Put the wish bone, giblets, carrot, onions, celery and herbs into a saucepan. Cover with cold water, bring to the boil, skin and simmer gently while the chicken is roasting.

Next make the stuffing, sweat the onions gently in the butter until soft, 10 minutes approx. then stir in the crumbs, herbs, a little salt and pepper to taste. Allow it to get quite cold. If necessary wash and dry the cavity of the bird, then season and half fill with


cold stuffing. Season the breast and legs, smear with a little soft butter.Preheat the oven to 180C/350F/regulo4. Weigh the chicken and allow about 20 minutes to the lb and 20 minutes over. Baste a couple of times during the cooking with the buttery juices. The chicken is done when the juices are running clear. To test prick the thickest part at the base of the thigh and examine the juices: they should be clear. Remove the chicken to a carving dish, keep it warm and allow to to rest while you make the gravy. To make the gravy, spoon off the surplus fat from the roasting pan. De glaze the pan juices with the fat free stock from the giblets and bones. Using a whisk, stir and scrape well to dissolve the caramelized meat juices from the roasting pan. Boil it up well, season and thicken with a little roux if you like. Taste and correct seasoning. Serve in a hot gravy boat.

If possible serve the chicken on a nice carving dish surrounded by crispy roast potatoes and some sprigs of flat parsley then arm yourself with a sharp knife and bring it to the table. Carve so that each person gets some brown and some white meat. Serve with gravy and bread sauce and roast potatoes.


 Good Sunday roast  Serve 10-12    Cooking time 3.5hrs



  • 7kg Turkey, Oven ready
  • Salt, black pepper and a little flour
  • 2tbsp of softened butter
  • 8 slices of streacky bacon
  • Stuffing
  • 450g bread broken into pieces
  • 6 tablesp. fresh parsley chopped
  • 2 tablesp. fresh thyme chopped
  • 1 medium onion, cut into quarters
  • Salt and black pepper
  • 100g - 150g butter, softened
To stuff the turkey

Loosen the skin at the neck end with your hands. Pack the stuffing in, pushing it up between the flesh and the skin, but not too tightly because it will expand during cooking. Tuck the neck flap under the birds back and secure with a cocktail stick. Any remaining stuffing can be cooked in a covered baking dish with the turkey. Weigh the turkey and calculate the cooking time. Allow 30-40 minutes per kg. (Allow 20-30 mins per kg for turkeys weighing over 8kg). Place the turkey breast side up in an oiled roasting tin.

 To cook the turkey

Set the oven at Gas Mark 7, 220°C (450°F).

Season the turkey with salt and pepper and dust with a little flour. Rub all over with the butter, then lay the bacon slices on the breast, overlapping each other. Cover the bacon with a piece of buttered grease proof paper. This will keep the bacon in place. Wrap the turkey in foil and roast in the pre-set oven. After the first 30 minutes, reduce the heat to Gas Mark 3 (170°C or 325°F). Baste a couple of times during roasting. For the last half hour, remove the foil.

to cook the turkey con't

To check if the turkey is cooked, pierce the thickest part of the leg, the juices should run clear.

When the turkey is cooked remove from the oven and transfer to a large plate. Reserve the cooking juices in the tin to make the gravy. Cover the turkey loosely with foil and allow to rest for half an hour in a warm place until you are ready to serve it.
Guide to good gravy

A well flavoured stock is important, so a day ahead, place the giblets, some onion slices and a bay leaf in a saucepan. Cover with water, then simmer gently for 1½ - 2 hours. Then strain and season.

After removing the turkey from the roasting tin, pour off the fat and leave behind the juices. Over a medium heat, stir in a tablespoon of flour. Blend well. Add a dash of wine. Continue to cook. Stir in the stock and simmer for 2-3 minutes.

A tablespoon of redcurrent jelly, cream or balsamic vinegar will also add to the flavour. Season to taste.