• Herb-Stuffed Mushrooms

    Herb-Stuffed Mushrooms

    Posted on Wednesday, March 27, 2013
    Posted in Chef's Tips, RecipesTags: cooking, healthy, Mushrooms, sustainable

    Ingredients 24 medium mushrooms, about 1 pound 6 tablespoons reduced-fat stick margarine 1 small onion, chopped 1/4 teaspoon garlic powder, or 2 cloves garlic, minced 1 (3-ounce) package low-fat cream cheese, softened 3 tablespoons grated Parmesan 2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes 1 cup packaged herb-seasoned stuffing croutons Directions…

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  • The Dry Ageing Process

    The Dry Ageing Process

    Posted on Friday, March 22, 2013
    Posted in General, IngredientsTags: Meat, suppliers, tasty

    Dry aging is the optimum and most consistent method of meat maturation that does not disturb the tissue “make up”, while holding and indeed intensifying the flavour profile. Kettyle Irish foods have the only purpose built dry aging facility in Europe. Upon receipt the raw material must be brought under control as quickly as possible….

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  • Irish Lamb Shank

    Irish Lamb Shank

    Posted on Monday, March 11, 2013
    Posted in General Tags: Meat

    Hill lamb is perhaps culinary Ireland’s best kept secret, reared in the kind of landscapes that by nature can’t be intensively farmed. The animals roam free range over extensive mountain until they are brought down to lower land for winter and the lambing season.

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  • Fillet Steak

    Fillet Steak

    Posted on Monday, March 11, 2013
    Posted in General, IngredientsTags: Meat

    Filet mignon with it’s rich marbling of fat is the most tender cut of beef. Steak aficionados will argue if it’s the best cut of steak. Filet Mignon steak is a cut of beef from the tenderloin. The tenderloin runs down the back of a beef cow and is part of a muscle that gets…

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