Recipes

Please find below some of our favourite recipes.
Click here to go to our Turkey Recipes section.
Click here to go to our Top Tips section.

 

Lamb chops with Tahini dressing serves 4

By Chef Patron Henry Harris at Racine


10 lamb chops

3 tbs Tahini

Juice of 1 large lemon

1 clove of garlic, finely grated or pureed

4 tbs Greek yogourt

A splash of Tabasco

75 tbs extra virgin olive oil

Salt

Olive oil


Method

1. Put the Tahini into a small bowl and stir in the lemon juice and garlic.

2. When well blended stir in the yoghourt. Then stir in the olive oil and a generous seasoning of salt.

3. Don’t be shy with the salt as the yoghourt seems to absorb its excesses.

4. Add a splash of hot water to make the dressing pourable.

5. Preheat a ridged cast iron grill to a medium heat.

6. Season the cutlets with salt and pepper and then brush them lightly with some olive oil.

7. Grill for about eight minutes on each side to achieve a nice brown caramelisation and a rosy pink interior.

8. Set aside to rest in a warm place for at least five minutes and then serve with some of the Tahini dressing drizzled over it.


Back to Top Click here to print this recipe

Boxty Pancakes with Clonakilty Blackpudding, Bacon & Mustard Cream


4 medium floury potatoes (about 650g/1lb7oz), peeled

100g/4oz plain flour

1 tsp bicarbonate of soda

Salt

284ml/9½fl oz carton buttermilk.

Large knob of butter, for frying.

Dry Cure Bacon

Clonakilty Blackpudding

142ml/4¾fl oz tub double cream

1 tbsp grainy mustard

2 tsp lemon juice


Method

1. Boil the potatoes for 15-20 minutes, then mash half of them.

2. Grate the rest and put in a colander lined with kitchen paper. Put kitchen paper on top and press to squeeze out as much liquid and starch as possible. Mix the grated potato with the mash, then sift in the flour, bicarbonate of soda and salt.

3. Stir in buttermilk to make a soft batter. Heat the butter on a griddle or heavy-based frying pan. Drop in spoonfuls of the batter, large or small, and cook for 2 minutes until golden underneath. Flip and cook for 2 minutes more.

4.Fry the Clonakilty bacon rashers until crisp. Push to one side of the pan and fry slices of Clonakilty blackpudding for 2-3 minutes on each side.

5. In a pan, heat the tub of double cream, grainy mustard, lemon juice and seasoning.

6. Serve 2-3 boxty pancakes per person topped with Clonakilty bacon, Clonakilty blackpudding and drizzle with mustard cream


Back to Top Click here to print this recipe

Clonakilty Blackpudding Croquette with Gooseberry Compote


225g (8 oz) Clonakilty Blackpudding, peeled & roughly chopped

6 spring onions, trimmed & finely chopped

2 sweet red peppers, quartered, de-seeded & cut into 1 cm (1/2") dice

150g (6 oz) potatoes, cooked & mashed

2 tablesp. Irish mustard

2 tablesp. malt vinegar

Salt & freshly ground pepper

About 225g (8 oz) flour

4 eggs

225g (8 oz) fresh white breadcrumbs

Oil

Gooseberry Compote

350g (12 oz) caster sugar

500ml (1 pint) water

225g (8 oz) gooseberries, topped & tailed


Method

1. In a food processor blend the roughly chopped Clonakilty blackpudding, spring onions, red peppers, potatoes, mustard and vinegar. Season to taste and mould the mixture into cylindrical shapes about 5cm (2") long.

2.Take the cylindrical shapes and roll them first in flour, then in the lightly beaten eggs and finally in the breadcrumbs. Shallow fry in plenty of hot oil until golden brown; drain on kitchen paper and keep warm.

3.Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup then add the gooseberries and cook gently for 10 minutes until soft. Strain off excess juice then arrange the warm compote on heated serving plates with the reserved croquettes and a small salad garnish


Back to Top

Clonakilty Blackpudding, Seared Scallop and Carrot mash with Cider and Scallop sauce.


Cider and Scallop Skirt reduction

10-15 Scallop skirts

½ pint homemade cider (alternatively use a locally made cider if possible)

½ pint Irish Apple juice

½ pint of cream

A handful of chervil, chopped

1.Open and prepare your scallops keeping the skirts for the sauce. The skirt is the long, slimy looking seal that runs along the inside of the shell.

2.Wash the skirt quite vigorously in a colander under running water.

3.Fry the skirts in oil in a hot, heavy bottomed saucepan for approx 5 minutes until the liquid is released from the skirts.

4.Add equal quantities of dry homemade cider and apple juice then bring to the boil.

5.Keep boiling for 5 min then remove your skirts and reduce the liquid by half.

6. Add the cream to the liquid and continue to reduce this by half until the liquid tastes like an Apply-scallop-toffee heaven! Add chopped chervil at the end.


Back to Top

Clonakilty Black pudding & Scallops


3 thick slices of Clonakilty Blackpudding per person

1 scallop per person

Clarified butter


1.Cut the Clonakilty blackpudding into inch thick slices and roast on a baking tray in an oven at 180°C for 10 minutes

2. Sear the scallop for just short of a minute on each side in a heavy bottom hot pan in clarified butter. Make sure to season with sea salt and black pepper. The scallops should still look opaque in the middle. Be careful not to overcook them!


Carrot Mash

700g carrot, peel, top and tail and cut into 2 cm wedges

100g butter

Salt and pepper


1. Cook in boiling salted water for approx 15 min until they are quite soft.

2. Drain but keep some of the cooking liquid.

3. Add the butter and use a hand blender to mash until smooth.

4.Add some of the cooking liquid to get your prefered consistency. Season to taste.


Back to Top

To order simply click

'Add to Basket'

Or call us on

020 7499 5831

 

Provenance is key

Click here for more information

Spacer

 

Butchery Classes

Allens of Mayfair is London's oldest and finest Butcher

Why not learn from the best.

Spacer

Facebook

Twitter

Recommend us on Google

Spacer
Email Updates

Spacer