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

Slow Cooker Lamb Shanks

Low and slow if definitely the way to cook lamb shanks. This brings all sorts of memories back to me. My dad loved lamb shanks. I can smell them now.... we didn't have a slow cooker growing up so in the bottom oven cooking for the day. When Dad was sick and had lost his appetite this was one of the things he asked for to savour and entice the taste buds and it worked. Try Jemmas quick and straight forward method below or find the other lamb shank recipe on the website for a special occassion. Just try it...

Slow Cooker Lamb Shanks
Serves 4
• 4 lamb shanks
• 2 tbsp. butter
• 1 onion, finely chopped
• 2 tbsp. tomato purée
• 250ml light red wine
• 2 tbsp. plain spelt/wheat flour
• 500ml stock, vegetable, chicken or lamb
• 2 carrots, chopped
• 2 garlic cloves, peeled
• 2 bay leaves
• Any other fresh/dried herbs you like – thyme or rosemary work well

Method:
Preheat your slow cooker. In a large pan add 1 tbsp. of the butter and brown the lamb shanks all over for approx. 10 minutes, then transfer them to the slow cooker. Add the remaining butter to the frying pan and fry the onion gently until it starts to soften, then stir in the tomato purée and flour and cook for one minute.
Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces and add to the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves and herbs to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking. After eight hours the lamb should be tender and starting to fall off the bone.

Let’s Nutrify – Jemma’s tip

Slow cooked meats are just the best, in every sense! Nutritionally and on the taste buds too. Slow cooking meats in this way preserves more of the delicate healthy fats such as omega 3 fatty acids which are beneficial for immune and cardiovascular health. Lamb is a wonderfully rich source of these amazing fatty acids as well as minerals such as zinc and selenium. This dish is also packs a useful iron and B vitamins punch which help to lift flailing energy levels. Including some of the therapeutic herbs such as rosemary or thyme also increases the antioxidant compounds beneficial to immune health. Feel free to add in some extra veggies such as celery or red pepper 1-2 hours before the end of the cooking time to make sure you get your 7-a-day in!

Tips from the butcher’s wife.

This so tasty. With lamb shanks on offer this week, try this or try the other lamb shanks recipe on the website www.molloysbutchersardkeen.com. It's a bit more faffing about but is really really tasty. You can also modify for the slow cooker. Just put it on low. I just love when the lamb is falling off the bone. Hearty and wholesome - ideal for this time of year. Yum x

Shane Dineen Fitness
A recent convert to the slow cooker thing – Shane is loving the advantage of a hot meal ready when he finishes training. This is what he had to say about this week’s dish.
Lamb shank is one of my new favourite dishes as I only tried it recently and I love it. I popped it in the slow cooker on top of vegetables along with pepper, ginger and garlic.
This meal is a perfect dinner as it contains all essential amino acids along with a high percentage of protein. Would defiantly recommend trying this one out”


Lamb and Prune Tagine

 

No messing around this week listening to me withering on.... try this...

Lamb and Prune Tagine

INGREDIENTS
• 1 TBSP OLIVE OIL (13G)
• 1KG DICED LAMB
• SALT & PEPPER (3G)
• 2 ONIONS CHOPPED (300G)
• 4 GARLIC CLOVES (12G)
• 5CM KNOB OF GINGER, PEELED AND CHOPPED (20G)
• 1 TBSP HARISSA (18G)
• 2 TSP GROUND CUMMIN (GG)
• 1 TSP GROUND CINNAMON (2G)
• 1 TSP FENNEL SEEDS (2G)
• 1 LITRE CHICKEN STOCK
• 4-6 LARGE RIPE TOMATOES, ROUGHLY CHOPPED
• 200G PRUNES
• 100G GREEN OLIVES, STONED
• 100G SHELLED PISTACHIOS
• 20G CORIANDER CHOPPED

PREPARATION
Heat the olive oil in a large heavy based saucepan and brown the lamb well on all sides. Season generously. When you’ve got a good colour on the meat, after about 5 minutes of stirring and browning on a relative high heat, add the onions, garlic and ginger and cook out for another 2 minutes, until the onions start to soften and carmelise. Add the harissa and spices and mix really well. Cook for another 3 or 4 minutes so that the spices and harissa coat the meat.
Add the stock, cover with lid, turn down the heat and simmer for at least 1 hour, stirring occasionally to make sure nothing is burning at the bottom of the pan. At this stage you can let cool and leave in the fridge overnight and cook the following day, which allows the flavours to develop further but you can continue in one go. Add the tomatoes, prunes, olives and pistachios and cook, uncovered for another hour. At this stage it should have reduced to a nice consistency and the flavours should be really good. The bottom line is that the lamb need to cook for 2 hours in total which can be done in one go or split over 2 days. Garnish with the coriander and serve with rice. Yum !

Let's Nutrify! - Jemma's tips

Lamb is such a favourite of mine, both because of the delicious sweet taste but also because I know how nourishing it is. Rich in easy to digest iron, b vitamins and zinc, lamb makes the perfect winter boost if the energy levels are flagging. Lamb is also a relatively wild meat, outdoor reared and feeding naturally year round on the grasses and plants that they've always eaten. Owing to this, lamb is rich in omega 3's and also in conjugated linoleic acid (CLA) which has been linked with lower body mass and seems to help with weight management. The ginger, fennel seeds, and prunes contained in this recipe make it rich in antioxidants, easy to digest and a wonderful source of soluble fibre. So if you would traditionally have found that red meat slows down your digestion, you'll be pleasantly surprised by this dish! This dish freezes really well so be sure to make plenty and store some for those cold, dark nights! Serve it with some roasted root veggies or roasted cauliflower."

Shane Dineen Fitness
Super fuel recipe with fantastic flavour, well worth the effort, see nutri info below:
Per portion:
Carbs : 26g
Protein : 56.6g
Fat : 33.4g
Fibre : 10.5g
Calories : 625

Butchers wife tip.
This tagine is ideal for a large group, this recipe serves 6 people, and is great with some rice and roasted veggies. The harissa gives it heat with body rather than outright fire, but feel free to add more if you like it. Seems alot of effort but if you use the frozen pre chopped ginger and just chuck in a tin of chopped tomatoes instead of chopping that cuts out chopping time.  If you don't have harrisa use some chilli flakes to add the heat... enjoy x


Spiced Lamb Pittas

Lads, all I can say is please try this recipe. It is easy peasy and soooo delicious. As you know I use my guinea pigs AKA the children at home to trial all recipes. I listen to all criticisms and do what I like anyway. ?Seriously I adjust as I feel appropriate. This recipe needs no tweaking. It is a big hit and I love it because its easy and a fun kind of dinner. Read on for Jemma Kehoe Nutritionists Slant on the health benefits and Shane Dineen Fitness expert gives us insight into how this suits his and his clients needs as a fitness trainer. Enjoy X

Spiced Lamb Pittas

#Tip from Jemma – Let’s Nutrify!

Lamb is one of my absolute favourite meats. I adore the taste and the fact that it's a relatively wild meat, but I also love it because of its’ nutrient profile.  The iron and zinc content of lamb is excellent, meaning it's a super meat to build the blood and increase energy levels.

Which has more omega 3’s – 100gms of cod or 100gms of lamb? You might be surprised to learn that the answer is lamb! You can get almost 300mgs of wonderful omega 3 fatty acids from just 100gms of lamb meat which is a comparable amount to that contained in 1 premium brand fish oil capsule! So if you’re not a fish lover but want to ensure that you get nice amounts of heart-healthy omega 3 fatty acids, enjoy lamb once-twice weekly.

 

Shane Dineen Fitness Coach

“This meal is a perfect quick and easy post workout meal/dinner, containing high percentage of Protein from the meat for recovery, muscle growth and repair.

Along with Carbs coming from the Pitta to refuel and top up your Glycogen stores to be able to perform at your best for your next session.

Not to mention the health benefits from the Veg + Spices too keep everything on the inside fit and healthy”

 

Quick and Easy

Spiced lamb pittas

Ingredients

2 tbsp. olive oil

1 onion chopped

1 large clove of garlic crushed

Salt and black pepper

1 tsp. of turmeric

1 tsp. of ground cumin

1 tsp. ground coriander

450g lamb mince

50mls of water

225g potatoes diced

75g frozen peas

Method

Add the spices and mince and cook for 4-5 minutes until the mince loses its raw colour. Tip in the potatoes and 50ml water and cover and simmer for 8-10 minutes until the potatoes are tender. Add the peas and cook, uncovered for a further 2 minutes.

Toast your pittas as usual and get your Greek yoghurt ready (optional extra is to add some diced cucumber or mint)

#Tips from the butcher's wife

Make these healthier, use whole-wheat pittas. Add a side salad of fresh green leaves. Yum!!

XX


Summer Time! BBQ Time!

Well hello ladies.

Digging a hole

Isn't BBQ season just marvellous for us women?
Himself piped up the other day, "isn't it grand for you now that I'm doing all the cooking." I looked up expectantly. Where is he going with this one? "Well now that the good weather is here and the kids are on holidays, you don't have to do anything"? Again I gave him the eye. Say nothing and see how deep this hole he is digging will be. I don't even have to supply the shovel.

The Great Gender Divide and Primeval instinct
"Well sure we (I'm assuming he means men) do all the BBQing”. "Yes, you do BBQ." said I. "Well it makes things easier for you" said he. "That it does. All I have to do when you're BBQing is bring out the meat, the marinade, the thongs, the forks, the plate to put it all on, then make the salads and wash the spuds and then after I get to clean the grill racks." It was his turn to stay silent.
So why do men do the BBQ. It’s a 'primeval instinct’ for men to barbecue. They’re essentially hard-wired to work with meat and fire. It certainly would be weird to see himself make a salad while I BBQed and although I'm the primary caregiver and himself the main earner we live in a house that has good equality balance of roles.

Equality 
Equality, in the home, to me means that we share out what needs to be done. Division of labour. I struggled initially with being “a kept woman" as it is traditionally seen. I find it strange that the care of children and investing time and effort in home life is less valued than a job. True equality is about choice. I choose to be at home. I’m lucky enough to have that choice but I did feel a little “anti-feminist” in my choice. At times I felt judged, by women more than men. But I think i was judging myself more. Was I setting a good example for my daughters?  But as time went on and life threw curve balls and it was essential for someone to be at home I was grateful for the choice and was at peace in my role. I’m lucky.

Gin and Tonics with a delicious dinner with the Matriarch and the sister

Anyway back to how lucky I am to have little to do now that it’s BBQ season. The weather is just amazing. We’ve been BBQing at the beach and at home. I love the Cajun chicken kebabs. I usually add them to my salad of leaves with toasted walnuts, tomatoes and beetroot. Love love love !!!! The kids are loving the BBQ sausages and the lamb kebabs. They haven’t time to chew. The butcher enjoys the beef or lamb burgers. But at the weekend I said no more. I was being lazy about changing what I was eating. My Mam and my sister were staying over and I wanted to feed them well. So I tried the butterflied leg of lamb on the BBQ. I marinated it with lemon juice, crushed garlic and salt and pepper. Simple. It was nearly half eaten before I got it to the table. It really is delicious and quick. And a welcome change from the typical BBQ fare. I served the lamb with South East Produce New Potatoes and a simple salad of leaves with mint. So between the delicious lamb and new potatoes with melting butter, portion distortion was the order of the day. I’ve found a Jamie Oliver recipe that I’m going to try for the marinade and will share the results.
So the butcher got to try something new and I enjoyed the results immensely – He even washed the grill rack after.

True love.

Equality.

Happy wife, happy life.

The butchers’ wife xx

Contact orders@molloysbutchersardkeen.com for any special request regarding the lamb.

In other news we are still encouraging our customers to bring their clean reusable containers into us. Choose to Reuse. Plastic Free Waterford.

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