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

And here we are....

I haven't 'blogged' in an age but I went back to work outside of the business and home and there just never seemed to be time. It wasn't time I suppose. It was more head space. But not sure if head space is something I have lots of now - anxiety has gone through the roof and I don't know about you but I swing from profound gratitude to falling into the dark hole. But here we are....

So you may have noticed the family deal - 5 dinners deal - for €30

  • 1lb of round steak mince
  • 1 large chicken
  • 1 packet of sausages, 300g pack of rashers and 1 packet of pudding
  • 1 kg of back bacon joint
  • 4 large chicken fillets

Phone in your order and they lads will pop it into your car or deliver it to your home. I decided to try out some new recipes - this is a quick and easy one using the chicken fillets from this deal. I've included my substituted ingredients because I just didn't have it all at hand.

Try it - a big hit here!

Quick Chicken Basil and Coconut Curry

Prep Time: 5 minutes
Cook Time: 15-20 minutes

Serves: 4

Ingredients:

  • 2 tbsp olive oil
  • 2 onions, finely sliced
  • 3 leeks, trimmed and finely sliced
  • 2 red chilli, deseeded and finely chopped (optional if cooking for kids)
  • 4 skinless chicken breast fillets, cubed
  • 1 tbsp fish sauce/naam pla or substitute with a shake of salt if no fish sauce at home
  • 1 tsp agave syrup/honey
  • a handful of basil leaves, torn (a teasp of dried)
  • 400ml coconut milk
  • brown or basmati rice, to serve

Method:

  1. Heat the olive oil in a large pan over a medium heat.
  2. Add the onions, leeks and chilli and cook for about 10 minutes.
  3. If the pan gets too dry, add a dash of water.
  4. Add the chicken and cook for about 5 minutes, stirring often.
  5. Add the fish sauce, honey, basil and coconut milk to the chicken in the
    pan. Stir well and cook for 2–3 minutes.
  6. Serve piping hot in warmed serving bowls along with some brown or basmati rice.

I hope you get to try this - I attached a picture of the baby and the dogs on the Back strand at sunrise before lock down! We(not the teenagers obv's) got up with himself every morning and tried to get to the back strand before anyone else. It was amazing - nourishment for the soul. I miss it but it will still be there when we have done as we're asked and stayed at home. I have beautiful country walks around me so I'm lucky.  I hope you can get out and move.

We've only one chance to get this right!

Stay safe and thank you for your continued custom. xx