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

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


Back to school

Back to school.
Rose of Tralee
Is there anything like the Rose of Tralee on the box, to say back to school? I always had a love/ hate relationship with the Rose of Tralee festival. On one side, I was allowed stay up late and look at all the lovely dresses but on the other, the anxiety about school would be mounting and a sense of imminent doom. This year we have a Waterford Rose winner which is great. Congratulations to Kirsten Mate Maher and I hope she has a great year.

What time is it?
Alas, back to school. I hate talking about it, I hate thinking about it, and I hate actually doing something about it. Organising back to school. Hate Hate Hate. It screams of homework, rushing dinner, rushing to activities, it screams of rushing, just rushing. It also highlights my bad, bad timekeeping. I am not a good time keeper. I try to keep good time but I always fall short about five minutes. Which, I have learned from my friend who is always on time, is actually ten minutes, because you should be five minutes early. But I always think I could just get another little thing done, a counter cleared off, a wash on, veg chopped for later or just make a latte to go even though I’ve been swigging from one since I got up. And then I’ll usually end up driving stressed, guilty and saying very mean things to myself in the head. This year I will be better….

Organisation Skills
I normally organise for the following year before they finish school in June – get the uniforms sorted, pay the book rental scheme, cleanout schoolbags and put away etc. Please do not think that I am in any way organised. I AM NOT. AT ALL. But I think I might have alluded to the fact that I hate thinking about back to school. Therefore, in order to allow me to just get up on the morning of back to school and without thinking about it prior to this, the above is what I normally do. Not this year though, because the weather was so amazing prior to the school holidays that we went from school to swim most days. I even thought about taking the children out of school (Shhh….don’t tell my school attendance officer brother).

Angry
So this year I found myself in a queue for the secondary school books during the summer. By the time I got to the counter I was in fowl form. The poor student, working for the summer, trying to earn a few quid for college or pints or both, was being very patient with me. I eventually had to explain to him that I’m normally quite a pleasant person but I find spending lots of money and I mean lots (more of that later) on something that the person receiving them isn’t best pleased about receiving, is just a tad frustrating. Well, you see where I’m going.

Voluntary contributions
What is the story with the cost of school books? Our eldest started secondary school last year with books alone costing nearly €500, not to mention uniform, administration costs, art and the ‘voluntary contribution’. I actually thought naively that that was that for three years. But no. The Irish League of Credit Unions say the average spend per year on a primary school child is €999 and a secondary school child is €1379. OMG! In our primary school, I pay, before summer starts, a fee per child for book rental and supplies. I do not buy books. This covers it all. It’s really good compared to others schools that you have to buy books and pay for all the rest. But with secondary school it’s absolutely madness. I can’t help but wonder, is someone ensuring that big school publishers thrive. Does history change? Geography? Maths? Why not do the book rental scheme in all schools??? Surely, better than filling the world with first editions, second, third editions that books are reused or perhaps the use of iPad – although how would you know your darling teenager is not snap chatting instead of studying? That point needs more thought. With the school book business being upwards of €55 million, the government supplement the cost of books in DEIS schools but parents are mostly picking up the bill. This is, 25 years after a report into the cost of schools books was carried out and school rental scheme was the main recommendation. Besides that, someday a school or the department of education will be sued over damaged backs of teenagers carrying enormous books. Oh Lord, why am I even giving out? If nothing has been done after 25 years and as we’re apparently now out of recession (really?) the appetite for change will not be as ferocious.

Anyway – enough of that, you’ve heard it all before. So here’s some advice from the butchers wife on how to beat those back to school pitfalls.

1. Set your alarm 20 minutes earlier. This will work, possibly, day one or could back fire and you think you’ve all the time in the world that you loll around checking emails, what’s app and Facebook and you actually tear in the school gate even later than last year and still have to put up your daughters hair so she might not get the dreaded head lice. So you stand outside the car, while the priomhóide is giving assembly in the chlós, pulling the head off your daughter, with tears rolling down her face, but technically she is present for assembly so yay, win.
2. Prep school lunches the night before so you can ensure your darlings will have a healthy nutritious lunch every day.
What actually happens? Monday Tuesday and maybe even Wednesday the lunch boxes contain all if not most of the food groups – protein, dairy, fruit, vegetables and carbs. Thursday’s lunch includes cheese strings, three biscuits and a jam sandwich and Friday’s lunch box is a petrol station breakfast roll and a fruit winder (its fruit isn’t it??).
3. Label everything. This actually does help in locating the third school jumper that has been lost and it’s not even Halloween. You dread asking the teacher if they’ve come across said jumper, in fear they send you to the lost and found box in the store room that smells of, what I can only be described as, old gym gear at best or, at worst, something Gordon Ramsey finds in a fridge of a closing down road side restaurant in Iowa.
4. Lay out clothes the night before therefore saves time in the morning. Again possibly on a Sunday Monday and Tuesday evening I might remember to do this but by Thursday and Friday morning the children head off to school looking like something out of a Charles Dickens novel.
5. Prepare healthy mid-week dinners in advance. Involve the children in this task so they are more invested in their food.
Reality of this is, you were too unorganised to do this at the weekend and therefore you start from scratch and if you attempt to involve the children, the kitchen ends up like a scene from a war movie (more than when you started). The dog won’t even look at the dinner never mind attempting to eat it and you end up cooking pasta.
6. Ensure the children have a consistent bedtime routine. Yay, I do manage consistency here. I consistently ask the children to step away from the TV, then I consistently ask them to wash their face, hands and teeth. They might do one of these and then I consistently ask them to get into bed. I consistently try and read them a relaxing bedtime story without the consistent argument who gets to lie beside me and I consistently end up giving up and closing the book and vowing that tomorrow night will be better.

So there you go, some back to school advice to get you through the first few weeks but one must at least try. For those of you with a little one just starting, be it your first, or your last, I have the ABBA song, ‘Slipping through my fingers’, in my head. The late great Gerry Ryan played this song on the first of September every year – school bag in hand, she leaves home in the early morning, waving goodbye with an absent minded smile……
Makes me cry every year.

PS here’s a recipe that was loved in our house using this weeks special offer so it might help with the back to school economies...
The Butchers Wife xx

Chicken and Chorizo
1 tbsp. olive oil
300g chorizo cut into cubes.
10 chicken pieces  

CHORIZO AND CHICKEN PIECES WITH RICE. YUM

salt and fresh grounded black pepper

2 small onions, chopped
8 cloves of garlic
300g basmati rice
200mls white wine

1 litre of chicken/vegetable stock
2 tbsp. of chopped flat leaf parsley.

Methods
Put olive oil into casserole dish on a medium heat. And add the chorizo. Stir fry for 3-4 minutes until it releases the lovely tasty oils and remove the chorizo but leave the oil in the dish.
Season the chicken pieces with salt and pepper and add to the casserole dish and cook for 6-8 minutes turning to make sure it’s browned all over.
Then stir in the onions and garlic and fry for about 5 minutes or until the onions are soft and slightly browned.
Add the rice and pour in the wine, then bring to a simmer and cook for about 3-4 minutes reducing slightly.
Pour in the stock and bring to boil, and then reduce the heat, season with salt and pepper, cover with a lid and cook for 15-20 minutes until the rice is tender and all the liquid is absorbed. Stir in the chorizo, parsley and serve.

 

The finished product X2

#Tips from the butchers wife.
This was a big big hit in my house!! Delicious – if you’ve drank all the wine replace it with extra stock instead. But don’t worry all the alcohol is cooked off anyway. Serve with a salad or some vegetables.

 


Dear Santa, this Christmas, I only want a fat bank account and a skinny body and please don't mix them up this year, Love the butchers wife xx

It’s beginning to look a lot like Christmas

I LOVE CHRISTMAS

Is everyone up to ninety yet?? No?? Well why ever not?? If you are not a headless Turkey at this stage well you're just not in the Christmas Spirit. Anyone who knows me knows that I LOVE CHRISTMAS!! I always have and I can't see a time when I won't love it.

Christmas Eve

My mam and dad headed out every Christmas Eve evening for drinks with friends. My last Christmas at home with my parents, before I married the butcher, my long suffering mother attempted to put gifts under the tree on Christmas eve before I'd gone to bed. I was horrified. It wasn't Christmas morning. What was she thinking?? I was so appalled that Mam hid the presents again. Later that evening, I was in bed when they returned home. Then I heard Santa putting the presents under the tree. I waited a respectable length of time to be certain Santa had left before I crept down the stairs for a rummage at the gifts. Just your average 25 year old behaviour on Christmas Eve I think.

Christmas Eve

We still have young children so the magic really still exists in our house. Like everyone else, as the years go by and we get a little older, the losses that we have gathered along the way seem to scratch at the wound a little bit more especially at this time of year. It’s because of this we need to surround ourselves with the people we love all the more. And as you may have noticed the centre piece of all occasions/gathering is the grub - not least at Christmas!! So bring on the joy!

Christmas Traditions

I love the repetition of Christmas – the traditions – as a person adverse to change this is not surprising. The kids love it too though. They are already getting excited about the regular staples at Christmas dinner. It’s more the dessert than the Brussels sprouts it has to be said. The one thing they do love is Christmas Stuffing. Below is the one that has proven a hit year after year.

Traditional Pork Sage and Onion Stuffing

This recipe is for a lot of stuffing but I use it for a day or two after Christmas. I fry up the cold stuffing on St Stephens’ day for breakfast with a rasher and a poached egg. Yum!! Delicious after a bracing walk on the back strand or if you just roll out of bed with a sore head – works well on both occasions!! Use good quality sausage meat – it really makes all the difference. I do this on Christmas Eve and store it in a cold room but not the fridge or it’ll be too cold going into the Turkey. You can roll this in balls beside the turkey if you wish too – This is how we normally do it because we don’t cook a large bird. They take about 30-40 minutes like this depending on the size of the balls you make. I cannot recommend a thermometer enough for checking the cooking temperature of food especially if it’s something you don’t cook often (Turkey) I have the most basic one and I reckon it’s saved many a taster from severe poisoning.

2lb of good quality pork sausage meat (we have this in the shop).
4 heaped tablespoons of white breadcrumbs
1 large onion finely chopped
1 heaped tablespoon of dried sage
A little boiling water.
1 egg beaten
Salt and freshly ground black pepper.
You could just throw the stale bread into the blender to make breadcrumbs. Transfer to a bowl and throw in the onion into the blender to finely chop and transfer to a bowl. Mix that together with herbs. Add a splash of boiling water and then mash in the sausage meat – with your hands. It’s the only way. Season with salt and pepper.
This is worth the try and I think perfect for our Irish palates.
Hope you enjoy,
XX
The butchers wife.

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