Rozanne’s Corned Beef

rseanne stevens
image from
Corned Beef With a Creamy Horseradish Sauce

Many thanks to Rozanne Stevens for allowing us to use this recipe. As well as being a regular guest on the Pat Kenny show Rozanne Stevens writes a column in The Health and Living Supplement of the Irish independent and she has been Head Tutor in Cooks Academy in Dun Laoghaire over the last 4 years.

1.5kg piece of Corned Beef
Bay Leaf
Juniper Berries
Whole Cloves
Creamy Mustard Sauce:
600ml chicken stock
150ml cream
100ml milk
sp horseradish sauce

1. Simmer the beef in a large pot pf water with the spices for 30 minutes
per 500g. Remove from poaching water and allow to rest for 10 minutes before carving.
2. The sauce: melt the butter in a pot, add the flour and stir for a minute. Gradually add the stock and stir to bash out any lumps. Stir in the milk, cream and horseradish sauce. Season and adjust the amount of horseradish, it should be subtle.
3. Serve hot with the sauce, or cold on sandwiches


Annette’s Spiced Beef Salad

spiced beefA wonderful unusual salad which includes spiced beef, pomegranate, and farmhouse cheddar cheese. Got to be tasted.

750g Guinness & Cider Spiced Beef
Crisp rocket leaves
Baby spinach
Flat leaf parsley
A celery stick
4 pears
Large shavings of Hegartys cheddar
Seeds from 1 Pomegranate
Icing Sugar
90 ml extra virgin Olive Oil
30 ml Sherry Vinegar
Salt and cracked Black Pepper

Annette Flanagan, Head Chef from Jacobs on the Mall
Annette Flanagan, Head Chef from Jacobs on the Mall

Spiced beef needs to be cooked long and slow. Put the beef in cold water with an onion, celery stick and carrot. Bring it to the boil slowly, turn down the temperature until the water is just trembling. It will take up to 3 hours to cook the beef. It will be done when a skewer can be pushed into the piece of meat with ease. Allow the meat to cool in the cooking liquor for best results.

The Hegartys cheddar has a sweet nutty flavour and contrasts very well with the spiced beef. The celery adds crunch to the salad and the pomegranate seeds add colour and extra flavour.

Roast Pears: Peel, quarter and core the pears. Heat a small roasting pan, add a little olive oil and then the pears. Colour them a little then sprinkle with a little icing sugar and then roast in a hot oven at 180C/356F for 10 minutes or until golden and tender. Ideally add to the salad whilst still warm.

Salad Dressing: Whisk oil into the vinegar and season with salt and cracked black pepper

To Serve: Put two slices of the cold spiced beef on a plate. Combine the salad ingredients in a bowl and dress with a little salad dressing and place on top of the beef. Serve with crusty white bread.

Hegarty Farmhouse Cheddar

An aged Cheddar made by Dan Hegarty.

White Church Foods
Church Road,
Co. Cork
021 4884238

Recipe courtesy of Annette Flanagan of Jacobs on the Mall, a 130 seat contemporary style Restaurant in the heart of Cork City’s financial district, with its own private dining room and piano bar, serving modern European food, with an emphasis on locally sourced free range and organic produce.;

Annette’s Roast Pork

Honey Cured Roast Pork with Roast Potatoes, Glazed Swede & Apple Puree

Recipe courtesy of Annette Flanagan, Head Chef from Jacobs on the Mall. Jacobs on the Mall is a 130 seat contemporary style Restaurant in the heart of Cork City’s financial district, with its own private dining room and piano bar, serving modern European food, with an emphasis on locally sourced free range and organic produce.


750g Joint of McCarthy’s Honey Cured Pork
1 Onion
4 Carrots
6 large Rooster Potatoes
1 bulb of Garlic
1 sprig of Rosemary
Olive Oil
Granny Smith Apple (s)
Sugar to Taste

Honey Glazed Roast Pork: Season the meat well and place on a roasting tray with some roughly chopped carrot and onion underneath the meat. Place in a hot oven at 220 C/428 F for 20 minutes. Then reduce the heat gradually to 180 C/356 F to allow the meat to continue to roast without it becoming over coloured. Baste from time to time. Allow approximately 25 minutes per 500g plus an extra 25 minutes. Roast pork must be well done, to test if cooked, press the meat firmly to squeeze out some juices, they should be clear in colour. Allow the meat to rest for approximately 15 minutes before serving.

Roast potatoes: Peel the potatoes and cut into four, place on a roasting tray and drizzle with some olive oil, enough to coat the potatoes. Break up the bulb of garlic and mix in with the potatoes (skin still on the garlic). Roughly chop the rosemary and sprinkle over the potatoes and garlic. Season with some salt and black pepper. Cook in a hot oven at 180 C/356 F. Move the potatoes around every now and then with a spoon to ensure an even colour. Cooking time approximately 30 to 35 minutes.

Glazed Swede: Peel the swede and slice the swede into rough cubes. Place in a saucepan and add some cold water 1/3 the way up the swede, (you are steaming the swede , not boiling it) and a large knob of butter. Cover with a lid and cook, stirring every now and then, again until it is cooked. Remove from the heat and strain off excess water.

Apple puree: Peel, core and roughly chop the apples (granny smiths). Place in a saucepan with a small drop of water to prevent burning. Cook slowly on a medium heat until it is a puree. Add a little sugar to taste and pass through a fine sieve.

Black Pudding with Pears Flambé and Rosemary Cinnamon Carrots


This recipe is from the blog of Chef Bryce Collins, born in Northern Ireland, and who lived in the United States most of his life, serving in the U.S. Navy for 7 years. He recently repatriated back to Ireland to produce a new Culinary Comedy Musical Series, – P.R.A.C.T.I.C.E.



Comice Pears, (One per dish), Not too ripe..
1 cup sugar
Star Anise
2 Lemons
Irish Butter
Baby Carrots (3 or 4 per dish)
Rosemary Chopped
Brown Sugar
Irish butter
Salt & Pepper to taste
Olive oil
Jack McCarthy’s Black Pudding {I used Kerry Style} – (If you’re close enough)
Parma Ham
Malt Vinegar
Garlic (Finely Chopped)
1. Core and peel pears, and let them dry out in Fridge uncovered for a day so that they will dry out a bit and not disintegrate in the pan
2. On a hot pan add the sugar and be sure to spread it out over the pan evenly so it won’t burn in the corners.
3. Add 3 dollops of Irish butter and mix so the sugar won’t separate.
4. Add pears, Star Anise, Cinnamon, Cardamon to the pan.
5. Coat pears with the mix and add rum to flambé. Then add 2/3 of the juice of the lemons to bring down the sweetness of the mixture.
6. Remove pears and strain, set aside, Reserve liquid in a separate bowl.
7. In a separate pan, blanch the carrots in water with rosemary and cinnamon until soft. This can be done up to one day before hand and stored covered in the fridge.
8. Let water reduce or (place a few splashes of water) in the hot pan.
9. Roll carrots around in the pan while sprinkling cinnamon, brown sugar, and a dollop of butter.
10. Continue searing carrots, occasionally adding the brown sugar and butter to taste…
11. Remove the carrots and set aside…
12. Dump the excess of the pan, but don’t clean pan.
13. Season pudding with Salt and pepper
14. Add Olive oil to the hot pan that had the carrots on it.
15. Sear Jack McCarthy’s Award winning Black Pudding, 45 seconds each side. Remove from pan and dab.
16. Wrap the pudding in parma ham and return to fire for an additional 45 second each side and remove and dab
17. Season the Roquette with Salt & Pepper to taste along with the rest of the lemon & a light sprinkle of malt vinegar, and minced garlic.
18. Place pears on the bottom of the plate, then Jack McCarthy’s Award winning Black Pudding, slice and dress the carrots around and the roquette on top.
19. With the remaining juice from the flambé lightly drizzle and serve!
Garnish with Star Anise if you wish…

Aoife’s Sausage Casserole

Try this sausage casserole for a real “comfort food” experience.  Recipe courtesy of Aoife McElwain, Journalist for the Irish Independent and Totally Dublin. Her wonderful blog, I can has cook, is well worth a read. Read the full article by clicking here.


What you need for a sausage casserole for 4 to 5 people

sausage casseroleOlive oil
10 – 12 Jack McCarthy’s of Kanturk sausages of your choice (or the absolutely most delicious alternative you can find)
1 large onion, sliced into half moon shapes
2 large parsnips, peeled and chopped into chunks
2 – 3 large carrots, peeled and chopped into chunks
1 tablespoon of fennel seeds
2 tins of good quality chopped tomatoes
Salt and pepper
A handful of fresh parsley (flat leaf or curly) finely chopped

Preheat your oven to 200 deg C

Heat some oil in an oven-proof casserole dish on a medium to high heat on the hob.

If you don’t have an oven-proof casserole dish suitable for hob use, you can do this first part in a very deep frying pan and transfer mix to an oven-proof dish once it’s ready for the oven.

Start by browning your sausages.  You want them to get a good bit of colour so cook them for at least ten minutes, turning to ensure even colour.  Once browned, remove from pot and set aside.

In the same pot, fry your onion, carrots, parsnips and fennel seeds for five to ten minutes, stirring constantly.  Add a little more oil if you need to.  You want the onion to start to soften and the other vegetables to get started off cooking.

Once your onions have turned golden and begin to soften, you can now return the sausages to the pot.  Then add your two tins of chopped tomatoes and season with salt and pepper.

Mix everything evenly.  Top up with boiling hot water (you can also use a bit of vegetable stock here) so that all of the sausages and vegetables are covered with the tomato sauce.

Now put the oven-proof casserole in the oven, uncovered.  Checking and stirring from time to time, cook the lot for between 45 minutes and one hour, until the parsnips and carrots are cooked through and deliciously soft.

You can either eat it immediately, or let it cool and rest for a few hours so the flavours get to know each other.  Then you can reheat it in the oven for 15 minutes.

Serve with a sprinkling of chopped parsley, some crusty white bread and a glass of good red wine.









Kate’s Sliabh Luachra Beef Salad

Having been thrilled with Kate O’Toole using McCarthy’s fabulous Sliabh Luachra Air Dried Beef on “The Restaurant”, it was a further privilege that the recipe was in this week’s RTE Guide.

Air-dried Sliabh Luchra Beef with fresh figs, Desmond Cheese and Rocket Salad


sliabh luachra salad

225 g air-dried unsmoked Sliabh Luchra beef
1 tablespoon best aged Balsamic Vinegar (25-year-old preferably)
150g organic rocket leaves
80g Desmond cheese shavings
4 large fresh ripe black figs, quartered
1-2 tablespoons first cold pressed, extra virgin olive oil
Sea salt and freshly ground black pepper to taste


Slice the beef very, very thinly (best get this done with a proper butcher’s slicer as it should be wafer thin). Divide the beef into four portions and fan out in the centre of four serving plates.

Put the Balsamic vinegar in a bowl and toss the rocket leaves in it, then scatter them on top of the beef.

Place the figs on the rocket and sprinkle the Desmond cheese shavings over everything. Drizzle everything lightly with a little olive oil and season with freshly ground black pepper. Serve immediately.

This recipe and the images used on this page are from the RTE website and you could originally view it here: