CLASSIC ROAST STUFFED CHICKEN WITH STREAKY BACON

CLASSIC ROAST STUFFED CHICKEN WITH STREAKY BACON

Serves 4-6
Prep Time: 20 Mins
Cooking Time
1hr 45 Mins

Ingredients:

1 large Collerans Chicken
1kg Collerans Low Salt Streaky Bacon
450gr Collerans
Homemade stuffing
1kg Potatoes
6 carrots & 2 parsnips
100gr butter
Salt & Pepper to season

Method:
1 Preheat: Oven 180c, Fan 160c, Gas 5
2 Place the streaky bacon slices over the top of the chicken
3 Stuff the chicken, cover with tinfoil before placing in oven for 1hr 15m
4 Remove tinfoil from the chicken and roast for a further 30mins
5 Peel and slice the carrots & parsnips and boil until cooked
6 Peel and slice the potatoes and boil until cooked
7 Strain the carrots & parsnips and add 25g butter before mashing
8 Strain the potatoes and add 75g butter before mashing. Season with salt & pepper
8 When chicken is cooked, remove the streaky bacon and stuffing and leave to one side.
9 Serve the chicken with all the trimmings and enjoy a sumptuous dinner

SLOW COOKED IRISH SPRING LAMB WITH HERBS AND ONIONS

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

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.

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SLOW COOKED IRISH SPRING LAMB WITH HERBS AND ONIONS

SLOW COOKED IRISH SPRING LAMB WITH HERBS AND ONIONS

Serves 4
Cooking Time 3.5 Hours

Ingredients:
Half leg of Collerans Irish Spring Lamb (1.25kg/2lbs 12 ozs)
4 large onions-approx. 1kg
300 ml red wine
Handful of fresh thyme sprigs
Handful of fresh parsley

Method:
1. Preheat oven to 160C/140C fan / Gas mark 3
2. Season the lamb with salt & pepper
3. Add 3 tbsp to a heated heavy flameproof casserole dish and sear the lamb all over until evenly browned.
4. Remove the lamb from the dish and leave to one side
5. Thinly slice the onions and add to the pan and fry until softened and lightly browned (approx 8-10 mins)
6. Add the thyme and parsley and cook for another few minutes. Season with salt & pepper
7. Place the lamb on top of the onions and add the red wine. Cover tightly and cook for 3 hours.
8. To finish strip the leaves from the thyme sprigs and chop the parsley. Scatter over the roasted lamb before serving

COLLERAN’S POT ROAST LOIN OF PORK IN CIDER WITH CELERIAC

COLLERAN’S POT ROAST LOIN OF PORK IN CIDER WITH CELERIAC

Serves 4-6, Prep Time 20 min
Cooking Time 1 Hour 45 Min.

Ingredients:
2.5kg Collerans Loin
of Pork, bone-in
1 tbsb Rapeseed Oil
100gr Collerans Smoked Bacon Lardons
300gr Shallots halved
600gr Celeriac, peeled, cut to 3cm cubes
6 Sprigs of Thyme
1 Garlic Bulb halved
600ml Dry Cider
140gr Frozen Peas
Creamy Mashed Potatoes to serve

Method:
1. Heat oven- 180C/160C Fan/Gas 4
2. Season Pork, place in roasting tin
3. Heat a frying pan, add the oil and fry off Collerans Smoked Bacon Lardons with the Celeriac and Thyme until golden brown. Arrange around the Pork with the Garlic
4. Add cider to the frying pan and bring to the boil. Pour over the pork, cover and roast in the oven for an hour. Remove the cover and roast for a further 45 minutes.
5. Finally add the peas and cook for a further 3-4 mins. Leave the pork stand for 15 minutes before carving,
6. Serve with creamy mash for a delicious meal.