Monday, November 27, 2017

Irish Sheppard's Beef Pie



Tip:  Read directions completely before preparing.

3 cups mashed potatoes
1 pound lean ground beef (93/7)
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons Kerrygold Softer Butter
2 tablespoons all-purpose flour
2 tablespoons ketchup
2 cups beef broth
2 tablespoons browning and seasoning sauce
1 teaspoon fresh minced thyme
1/4 cup peas
1/4 cup carrots, finely diced
1 cup shredded cheddar cheese

Crumble the ground beef into a large skillet over medium heat, cook meat until no longer pink.



Add onion, garlic, thyme, peas and carrots and cook another 3 minutes, then set aside.



Preheat the oven to 400 degrees F. 

Over medium heat, melt the Kerrygold butter in a skillet.  Stir in the flour and cook and until light brown in color, about 5 minutes.





Let cool off a bit then gradually stir in the broth, ketchup and browning sauce until smooth.  Set over medium heat and simmer until thick.


Stir the sauce into the ground beef and transfer to a casserole dish.



Top with mashed potatoes.


Sprinkle the cheese over the potatoes.


Place dish in oven and bake for 15 to 20 minutes, until potatoes are toasted and cheese is melted.  Enjoy!

Tip:  Truly traditional Irish Sheppard's Pie uses ground lamb instead of ground beef.


Wednesday, November 22, 2017

Pork Stuffed Turkey Breast


Tip: Read directions completely before preparing.

Ingredients:
1 lb fresh ground pork
1/2 cup onion, chopped
1/2 cup cilantro, chopped
4 garlic cloves, minced
2 teaspoons capers
1 tablespoon pimento stuffed olives, chopped
1/4 cup Achiote Oil (Click for Recipe)
2 .5 - 3 pound whole turkey breast meat, deboned and butterfly
1/4 cup chicken broth
1 large Reynolds oven bag
1 tablespoon flour

Directions:
See if your grocer butcher will butterfly the turkey breast for you. If not, place the turkey breast meat, skin side down, between 2 sheets of plastic wrap and pound it with a mallet to flatten it to about 1/2 inch thick. If you do not have a mallet, use a heavy bottomed flat skillet. Remove the top sheet of plastic wrap. Season the turkey breast liberally with some of the Achiote oil.


In a large mixing bowl, add pork, onion, cilantro, garlic, capers, olives and 2 tablespoons of the Achiote oil.



Spread the pork meat mixture evenly across the top of the turkey.


Starting at one of the long sides, roll up the turkey, tucking the ends in, to create a rolled roast.


Tie with kitchen twine in several places to secure the filling, then brush with more of the Achiote oil.


Preheat oven to 350 degree. Open the Reynolds large oven bag and add flour. Place bag in a baking pan with opening toward wide side of pan. Use pan at least 2 inches deep.  Place the prepared breast in bag and close bag with Nylon tie. Cut 4, about 1/2 inch slits on top of bag for air to escape.  Tuck ends of bag in pan. Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, walls, or racks.  

Bake for 2 hours or until internal temperature is 170 degree. 

To serve, carefully cut open top of oven bag. Don't cut too far to the end of the bag, or the sauce can run out. Fold back the open pieces of the bag. Lift the breast out and stir any sauce left in the bag until smooth. Always support bag with pan.

Discard the twine and cut the turkey into 1/2- to 3/4-inch slices. To serve, arrange the slices on a platter.  Serve hot, warm or cold.

Tip: Achiote seeds, which are also referred to as annatto seeds, from the Annatto tree. A deep brick red in color, it has a intensely rich flavor. Achiote is available at Latin American markets and on the international aisle of some larger grocery stores.