Great recipes for your event …

Each week we will have great recipe ideas from some of Galways best chefs and some old favorites. Many of the ingredients are available on www.colleransbutchers.com and with a click you can purchase these items and Collerans will deliver to your door. We would like to thank all of our great Chefs for making this fundraiser a successful and very tasty event!

With thanks for the recipe to:

Maeve Colleran
Director, Collerans Butchers, Mainguard St., Galway.

Collerans

ASIAN BEEF STIR FRY

Serves 4
Prep Time: 20 Mins
Cooking Time 10 Mins

Ingredients:

500gr Collerans Beef Strips (round or sirloin steak stripped)
1 tsp. Chinese 5 spice powder
300gr ready cooked rice noodles
1 red chilli,
1 clove garlic chopped
4cm ginger cut into match sticks
1 sliced lemongrass,
2 tbsp of oil 100 gr sugar snaps peas sliced
8 baby corn sliced
6 spring onions cut diagonally
Juice of half a lime
2 tbsp. soy sauce,
1 tbsp. fish sauce
Fresh coriander to serve

www.colleransbutchers.com

Please visit www.ColleransButchers.com for your meat ingredients and have them delivered

Method:

1. Mix beef strips and Chinese 5 spices and leave to one side
2. Soften the noodles in boiling water and set aside
3. Thinly slice the red chilli.
4. Mix the garlic, ginger and lemongrass, add to a heated wok with one tbsp of oil. Add the chilli. Stir fry until softened. Remove from pan and put to one side
5. Heat the remaining oil and stir fry the meat over a high heat for 1 minute until browned, reduce heat and cook through. Add the chilli, ginger, garlic and lemongrass mix to the pan with the meat.
6. Add the baby corn, sugar snaps and half the spring onions
7. Stir fry for another minute before adding the drained noodles & mix
8. Remove from heat, squeeze in the lime juice, soy sauce and fish sauce

Garnish with remainder of spring onions and the chopped coriander.

With thanks for the recipe to:

James
Chef
EMBER, Quay St., Galway

Collerans Chicken skewer, hung yoghurt, tomato salad and sumac shallots

Serves 4

Hung Yoghurt Ingredients:

500g Strained Yoghurt Zest of 3 limes Juice of 3 limes
1 Garlic Clove
10g Salt
1 pair of tights (Thin)

Tomato Salad Ingredients:

6- 8 Various coloured tomatoes
2 White Onion
1 Handful of roughly chopped Parsley
Juice of 2 Lemons
2 tbsp of Pomegranate Molasses
5g Salt
Extra Virgin Olive Oil

www.emberfirehouse.com

Please visit www.ColleransButchers.com for your meat ingredients and have them delivered

Hung Yoghurt Method

1. Grate the garlic clove on the finest grater you have
2. Add all ingredients into a bowl and mix together
3. Taste and adjust if needed
4. The mixture must now be placed inside the tight. Line the tight around a bowl or likewise and then pour the yoghurt mixture inside
5. With the mixture inside, tie a knot at the top and hang with a container underneath to catch the excess liquid.
6. Ideally hang in the fridge overnight or for at least 5 hours

Tomato Salad Method

1. Chop the tomatoes and onions into small pieces
2. Mix in the parsley, lemon juice and salt
3. Now add the molasses
4. Slowly pour in the oil until you reach a nice spoonable consistency

With thanks for the recipe to:

Gabriel
Chef
Tartare, Galway

Colleran’s beef tartare

Serves 4

Ingredients:

240g beef striploin, finely chopped
2tsp chopped parsley
2tsp chopped shallots
2 egg yolks
Cold pressed rapeseed oil, to taste
Tarragon vinegar, to taste
Sea salt, to taste
Sourdough bread, to serve

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www.tartaregalway.ie

Please visit www.ColleransButchers.com for your meat ingredients and have them delivered

Method

1. – Combine all the ingredients in a bowl. Season to taste.
2. – Grill the bread.
3. – Serve the the tartare with the toast.

With thanks for the recipe to:

Radek Lewandowski
Executive Chef
Roots | Café & Bistro

Mince Beef & Bacon Meatloaf

Ingredients

1 kg minced beef
12 rashers of higher-welfare smoked streaky bacon
4 medium bulbs of fennel
olive oil
2 onions
2 carrots
½ a bunch of fresh sage (15g)
½ a bunch of fresh rosemary (15g)
1 x 125 g ball of mozzarella cheese
200 g sourdough breadcrumbs
1 kg higher-welfare minced pork
2 teaspoons wholegrain mustard

2 large free-range eggs
500 ml organic chicken stock

2 tablespoons quality blackcurrant jam
1 tablespoon sun-dried tomato purée

www.rootsgalway.com

Please visit www.ColleransButchers.com for your meat ingredients and have them delivered

Method

1 – Preheat the oven to 180ºC/350ºF/gas 4.

2 – Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes.

3 – Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.

4 – Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.

5 – Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.

6 – Make a space in the middle of the fennel tray and sit the meatloaf in the centre. Criss-cross the smoky bacon over the meatloaf, drizzle with a little oil, then cover the tray with tin foil.

7 – Roast for 30 minutes, then remove from the oven and discard the foil.

8 – Mix the chicken stock, jam and tomato purée together in a jug until smooth, then pour into the tray. Toss the reserved herbs with a little oil and scatter into the tray, then return to the oven for a final 45 minutes, or until cooked through.

9 – If the juices need thickening at this stage, simply put the tray on the hob to reduce for a few minutes, until they’re the consistency of your liking, skimming away any fat from the surface, if needed.

10 – Serve the meatloaf, sweet fennel and juices with mash and seasonal greens.

Paillard of chicken with lemon & herbs

Prep: 15 mins, Cook: 5 mins
Serves 6, Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won’t dry out. Try this version with lemon and herbs.
kcal 240, fat 12g, saturates 3g, carbs 1g, sugars 1g, fibre 0g, protein 32g, low in salt 0.3g

Ingredients

6 skinless chicken breasts
2 tbsp olive oil
1⁄2 tbsp balsamic vinegar
140g bag rocket
25g parmesan
lemon wedges

For the marinade

2 garlic cloves
3 rosemary sprigs, leaves finely chopped
6 sage leaves, finely shredded
zest 1 lemon and juice of ½
3 tbsp olive oil

Method

STEP 1

Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.

STEP 2

To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.

STEP 3

Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.

STEP 4

Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

Chicken tikka skewers

Prep: 20 mins, Cook: 20 mins
Serves 4, This breezy dish is perfect for the grill or barbecue – and it’s low-calorie too
Nutrition: per serving
kcal 234, fat 4g, saturates 1g, carbs 9g, sugars 8g, fibre 2g, protein 40g, low in salt 0.7g

Ingredients

150g pot low-fat natural yogurt
2 tbsp hot curry paste
4 boneless, skinless chicken breasts , cubed
250g pack cherry tomatoes
4 wholemeal chapatis , warmed, to serve
For the cucumber salad
½ cucumber , halved lengthways, deseeded and sliced
1 red onion , thinly sliced
handful chopped coriander leaves
juice 1 lemon
50g pack lamb’s lettuce or pea shoots

Method

STEP 1

Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.

STEP 2

Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.

STEP 3

Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.