Meats & Poultry « TheDevilsMenu.com

Turkish Delight Lamb.

On 25/01/2012 / Cooking Demos, Meats & Poultry, Recipes / 1 Comment

Turkish Delight Lamb This dish is one of my favourite’s, I got the recipe idea after many chats with Turkish chefs and friends. We discussed the spices used in everyday cooking and the feel of the meat. It had to be soft like butter when cooked, the bone has to lift out without effort. It can be used as a wonderful roast dinner served with a lemon mash potato and crisp vegetables or my favourite: as a Kebab served in a warm pitta with fresh salad and wedges of lemon. Prepare it and walk away… The best thing

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Curry in a Hurry, Chicken and Coconut.

On 16/01/2012 / Asian/indian, Cooking Demos, Meats & Poultry, Recipes, Sauces and Dressings / 1 Comment

Chicken & Coconut Curry This is an amazing dish that I created for my cooking demo ‘Curry in a Hurry’ a beautiful curry that’s light, fresh and full of flavour but only takes a few minutes to cook. I took my influences from the south of India and Thailand where they make great tasting healthy curries, using the freshest ingredient’s. Everyone loved the curry at the demo and it can be a very healthy meal if you use low fat coconut milk. So gather your ingredients and get ready to cook something devilishly good. Chicken & Coconut Curry Recipe

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The Ultimate Chicken Bacon and Mushroom Pie

On 28/11/2011 / Meats & Poultry, Pastry, Recipes / Leave a comment

The Ultimate Chicken Bacon and Mushroom Pie Ingredients: Directions Step 1: Cook sliced onion until golden brown. Remove to a bowl and cool.Cook chopped Ceps in a splash of olive oil and butter until golden brown. Add the Enoki mushrooms and cook for 1 minute. Add flat parsley and cook for another 30 seconds. Remove to a bowl and cool. Step 2: Cook chopped chicken and bacon in a splash of olive oil until sealed. Then add finely chopped garlic, rosemary and 50 grams of butter. Cook for 2 minutes. Step 3: Season and add 3

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Pandora’s Croquette

On 11/07/2011 / Meats & Poultry, Recipes, Rice & Pulses, Vegetables / Leave a comment

The croquette (from the French croquer, “to crunch”) The art of cooking can be simple or complex. As a child I always wanted to know how a scotch egg was made, I had eaten them but found the practical side to making them a complete nightmare. But then I learnt the secret and now they are simple and delicious, if done correctly. So it goes to show that something that looks simple can be complex. A croquette is a wonderful little crisp surprise and one of our favourites. We all know the bland frozen potato croquettes but there are so many

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Chicken and Vegetable Stew

On 13/06/2010 / Meats & Poultry, Recipes, Vegetables / Leave a comment

Sometimes theres nothing nicer than a stew, I love this tasty and warming dish as it’s quick to cook and full of tender chicken and vegetables all lounging in a rich sauce. I made this up in a moment of crisis Elora was starving hungry and wanted a real dinner not a snack. So I scanned the fridge and vegetable store and found some great ingredients. Ingredients: 8 chicken thighs boned 1 medium aubergine (finely diced) 3-4 large potatoes (chopped into 1cm dice and rinsed) 2 medium onions (finely diced) 4 cloves of garlic (crushed) frozen peas fresh flat leaf

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Boiled Bacon and Cabbage (BBC)

On 02/05/2010 / Meats & Poultry, Recipes, Sauces and Dressings, Traditional Irish, Vegetables / 6 Comments

Now my mum denies this, but me and my sisters all agree that mum served us Boiled Bacon and Cabbage at least 4 times a week as we grew up. I became sick of it!. As a child, to see ‘Hairy’ bacon on my plate was enough to give me nightmares.”Eat it” my dad would boom “It will give you hair’s on your chest”. Well, he was right as I have a hairy chest now but I still have issue’s with Bacon and Cabbage. Firstly hair on food is just wrong – Thankfully I haven’t seen that on the meat in

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The Secret of a Perfect BBQ – Poaching

On 29/04/2010 / Meats & Poultry, Recipes, Sauces and Dressings / 2 Comments

We all love BBQ’s with lots of friends or just the family it always seems special. But we all have at one time seen or heard of food that has been burnt on the outside and raw in the middle. And that is potentially lethal or at the very least inedible. So I like to ‘Poach’ my chicken, sausages, ribs if big and some pork cuts basically any meat that has to have clear juices to be safe to eat. Poaching also keeps the meat juicy and tender as it does not dry out meat like roasting can do. You

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Pink Ladies Shoulder (with Video)

On 28/04/2010 / Meats & Poultry, Recipes, Sauces and Dressings, Vegetables / 1 Comment

Once again I am lucky enough to have some OldFarm Pork to use for this recipe. Its amazing meat, free range saddleback pigs that have a wonderful life in Tipperary and are lovingly cared for by Margaret and Alfie. So my shoulder of pork deserved special treatment but not too much as to hide the sublime taste of the meat. I used some fresh rosemary and thyme from our garden and seasoned it with salt and pepper. I also made a luxurious Pomme Puree a posh version of mash potato made with lots of butter. You can use less butter

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Spanish Pork and Rice (Paella Style) (with video)

On 23/04/2010 / Meats & Poultry, Recipes, Rice & Pulses / Leave a comment

[youtube=http://www.youtube.com/watch?v=ElFv_ktQP2g]Today Elora and Ciara were cooking a simple but delicious meal: Spanish Pork & Rice in a Paella style. Simple ingredients and easy to follow… it might take a bit of time (around 50 minutes) as you need to follow the different steps in sequence, but easy… very easy This is home-cooking style and guarantees a happy belly and a big smile. You can use chicken instead of pork and spice up with oregano and lots of flat parsley or rosemary if you are into herbs. The Magick touch… a little bit of chorizo to bring that authentic spanish flavour

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Pork Chop “Libritos” (with video)

On 21/04/2010 / Eggs & Dairy, Meats & Poultry, Pastry, Recipes / 2 Comments

[youtube=http://www.youtube.com/watch?v=5kSKUyAFtNI] Here is a recipe my girlfriend showed me for a Spanish dish called “Libritos” it has other names in many countries but in Spanish it sounds sexier The pork chop is Irish free range Saddleback from my friends Margaret & Alfie at OldFarm in North Tipperary. These are amazingly tender and juicy as the crust holds in all the goodness and they are huge so be hungry. Enjoy!! Print PDF

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Meats & Poultry