The 9th chapter

The 9th Chapter of 12.

Does it feel like the 9th Chapter??

I think this year went more like, Chapter 1, Chapter 2 then Chapters 3 - 8 (March - August) aghhhhhhh and now at Chapter 9, some sort of normality. A lot has happened, while nothing has happened. It's been horrendous for some and we've all learned to adapt and change. The shop has adapted and changed. Our customers are adapting and changing. This brought about various changes to our opening and closing time as mentioned yesterday and are below.

On Sundays from 10am to 2pm the wall fridge wil be open with all your usual favourites but also a selection of roasts, prepared in a recyclable roasting tray for your convenience and steak, chops etc on our compostable trays, all in our wall cabinet. The counter cabinet will not be open on Sundays.

One thing that came back into our house during lockdown was the return of the traditional Sunday Roast and much to the kids delighted a Sunday dessert. Sundays had been filled with matches and getting organised for work that we lost the Sunday Roast. Last Sunday I did a lovely Roast beef but I had loads left over. My lads love beef but won't really eat it in a sandwich so I made this recipe below while I was cooking the roast and allowed it to cool just to be reheated the next day with the meat added in. It was a real winner and handy to have organised as things start to get busy again. I seriously encourage you to give it a try. Without adding the meat it would feed any vegetarian in your house too.

Moroccan-style stew for roasted meat

Serves 8

Ingredients:
olive oil
15g butter
2 onions, finely chopped
2 garlic cloves, finely chopped
1 tin of chickpeas (400g), drained and rinsed
1 tin of tomatoes (400g), chopped
¼ tsp freshly ground black pepper
1 tsp ground turmeric
½ tsp ground ginger
1 tsp ground cinnamon
juice of 1 lemon (or lime)
450ml vegetable or chicken stock (plus more if needed)
1 tsp salt (or to taste)

1 tsp paprika
¼-½ tsp cayenne pepper
leftover roast lamb (or chicken or beef)

I had none of these below and just left them out - still yum!!
(1 large bunch of fresh coriander or parsley, finely chopped (or a mixture of both - reserve some for serving)
2 tsp mint, dried or a couple of sprigs of fresh mint)

Heat the butter and oil mixture in a large saucepan. Add the onion and gently fry for at least 10 minutes until beginning to soften and take on some colour. Add the garlic and give it a good stir.

Add the drained chickpeas and chopped tomatoes. Stir.

Add the pepper, turmeric, ginger, cinnamon and the lemon juice (but not the salt).

Add the stock and a ½ teaspoon of salt. Bring to the boil and then simmer for about 20 to 30 minutes, until the liquid has reduced but not dried out completely. Top up with more liquid if necessary.

Add the paprika and cayenne now.

At this point I turned off the hob and let it cool. Just for convenience, add the diced cold meat (lamb, beef or chicken).

The next evening, take your dish out of the fridge and let it heat slowly. Boil your rice while you're doing this.

(If you are using these add the chopped coriander and parsley, 1 teaspoon of dried mint)

Check the seasoning, adding more salt and pepper if necessary.

Sprinkle over with chopped herbs.

Tip: Add additional vegetables such as red peppers or cooked potatoes or even some of the left over veg from your Sunday Roast dinner. Just the last few minutes before the end so they don't go to mush.

 

I hope you get to try this it was delicious. So change can bring challenges but also opportunity. I have always been change adverse. I think this time has help build some resilience in me, in my children and all around us. Love this Socrates quote - "The secret of Change is to focus all your energy not on fighting the old, but building on the new." I like this and I keep reminding myself of it when I'm frustrated about something I can no longer do they way I used to. I was, like most anxious about the going back to school. Teachers are professionals who focus on the child so their wellbeing was never in question.  I spoke to the kids a little bit but not too much before they went back, keeping it positive and trying to encourage that not all change is bad. I'll leave ye with the words that my second youngest said when I collected him from school day one.  " Mam, it's a bit different but it's even better".

Enjoy,

The Butchers' Wife.

New Times Below.

Days Opening and closing time
Monday

Tuesday

Wednesday

Thursday

Friday

8 am – 7pm
Saturdays 8am – 6pm
Sundays 10am – 2pm

Winter Warmers

Winter Warmer Slow Cooker Beef

Ingredients:
1 1/2 lb/680gms. diced beef, cut into 2" pieces
Extra-virgin olive oil, for drizzling
3 cloves garlic, chopped
1 onion, diced
2 carrots, sliced thinly
2 tsp. fresh thyme leaves
8 oz/225 gm sliced mushrooms
1/4 cup/85gms. pearl barley
900mls chicken stock
1 tbsp. soy sauce
Sea salt
Freshly ground black pepper

Method:
1. Put the beef in a large mixing bowl, and pat it dry with paper towels. Season generously with salt and pepper.
2. Preheat a large cast-iron or heavy pan over a high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, 8 to 10 minutes. Transfer meat to the slow cooker. Reduce heat to medium and add garlic, onions, carrots and thyme and season with salt and pepper. Scrape the pan with a wooden spoon to loosen all browned meat bits and cook 3 to 4 minutes. If needed, add a splash of water to fully deglaze the pan and then transfer to your slow cooker.
3. Add mushrooms, barley, stock and soy sauce; cook on low for 6-8 hours. The meat should be very tender.
4. This would be delicious served with some steamed broccoli and basmati rice or baby potatoes.

Let’s Nutrify! Jemma’s tip
Slow cooking is not just an easier, tastier way to cook but it also a very wholesome way to cook too. Cooking at lowered heat over longer periods of time reduces potential damage to the delicate healthy omega 3 fatty acids contained in the meat and can also increase the release of antioxidant compounds such as beta carotene from the carrot also.

Tips from the butchers wife.
I can’t tell you how much I love my slow cooker. I just bought another one because I wanted a bigger one – It was €60 and you can put the pot on the hob so there’s no extra frying pan to wash. I usually cook in the morning (before I shower so I don’t smell like dinner all day). You could also put it on at night if the cooking in the morning proves a step too far but I find in the morning you just fly through it because there’s no time for faffing. No big tip this week except to say, get a slow cooker. Coming home to a warm dinner is just bliss!!

Shane Dineen fitness
Although this dish might take a few minutes longer to cook, it is a perfect pre workout if you are planning on training at a steady state aerobic session, as your body will use the fats as it’s main energy source. Along with that you are also getting huge recovery and health benefits from the large amount of vitamins and minerals. On a cold, wet night this is definitely one of my favourites.

So why not give this a go..... the slow cooker is a life saver. Warm nutitious meals after a long day.

Enjoy,

The butchers wife

xx