A Taste of Christmas Season's Greetings! Please enjoy some of our traditonal family recipes, with our compliments!

To all our valued customers,

Thank you for your support during 2020. We wish you a happy and healthy New Year, and a very Merry Christmas - from the Murphy Craft Butcher family to yours.

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F O L L O W U S O N C H R I S T M A S S P I C E D Recipes B E E F C O C A C O L A L O I N O F B A C K B A C O N W I T H H O N E Y & M U S T A R D G L A Z E

A P R I C O T A N D C R A N B E R R Y S T U F F I N G

R O A S T E D S P R O U T S W I T H S M O K E D B A C O N L A R D O N S

O V E N - R O A S T E D C A R R O T S , T U R N I P S , A N D P A R S N I P S W I T H F R E N C H S T Y L E M A R I N A D E

O L D F A S H I O N E D T R I F L E

J I M ' S L E M O N C H E E S E C A K E Our Christmas Shop

Honey Roast Cooked Ham €40.00 – €80.00 €20 per kg Our Gold Medal Winning Honey Roast Hams are so convenient fully cooked and really are so tasty. Take the hassle out of your Christmas dinner and order one today.

Award Winning Spiced €27.00 – €54.00 €13.50 per kg Over the years we have won several Gold medals and numerous other competitions with our Spiced Beef. Our family recipe-has been passed down from generation after generation. Spiced Beef is beautiful as a starter over the Christmas period matched with or pineapple yoghurt mixed with mayonnaise, and some homemade or crackers.

Centre Cut Ham €20.00 – €30.00 €10 per kg The best cut from the ham is the centre cut. Easy to carve and full of flavour, a firm favourite to compliment your turkey. Spiced Beef is a Christmas favorite. Here at Murphy’s we have perfected this original specialty dish to our own Award Winning recipe.

People are often unsure of what exactly spiced beef is and what kind of spices are used. We use the eye of the Round or of Beef which has been salted and soaked for 3 days in a mixture of citrus fruits, pineapples, apples, sugars and Guinness and then rolled in a spice mix and left for up to 21 days.

This combination of time and ingredients gives the meat the fabulous scent and flavour of Christmas. Christmas Spiced Beef

Ingredients Spiced Beef Pot of cold water 500ml can of Guinness Large saucepan

Method 1.Place the meat in the pot of cold water and add a 500 ml can of Guinness. 2.Give the meat 25 minutes to the pound and then another 25minutes over . If you work in kilo give the meat 50 -60 minutes to the kilo 3.Bring to the boil for about the first 30 minutes then simmer for the remainder of the cooking time. 4.Always cover the saucepan with a lid to trap in all the steam . 5.Make sure that the meat is covered in water and Guinness at all times. 6.When no juices run out of the meat it is ready. 7.Remove the meat and let it rest for 20 minutes before carving. Our Christmas Shop

Farm Fresh Turkeys €34.00 – €58.00 If you prefer the look of your Turkey on the bone the traditional way then go for our fresh oven ready turkeys. If there’s a size you need other than the above, please call in store & we will be happy to get you the size you require.

Boned & Rolled Turkey Breast €25.00 – €65.00 €10 per kg Ideal for carving, no bone, no waste and no leg meat just 100% breast meat. Cook in our handy cooking bag and pop up timer supplied for your convenience. Our cooking bags lock in all in all the juices and keep your meat moist while cooking.

Boned & Rolled Stuffed Turkey Breast €25.00 – €65.00 €10 per kg Ideal for carving, no bone ,no waste and no leg meat, just 100% breast meat with the addition of our homemade stuffing. Cook in our handy cooking bag and pop up timer supplied for your convenience. Our cooking bags lock in all in all the juices and keep your meat moist while cooking. It's beginning to taste a lot like Christmas Coca Cola loin of back Cook a juicy back loin bacon with honey & in a cinnamon-spiced stock, mustard glaze then add a sticky honey and mustard sauce and serve in thick slices. Prep: 10min. • Cook: 3 hrs and 15 mins • Serves 6 - 8

Ingredients 2kg unsmoked loin of bacon 2litres Coca-Cola 1 carrot, chopped 1 onion, peeled and quartered 1stick celery, chopped 1 cinnamon stick ½ tbsp cracked black pepper 1bay leaf For the glaze 150ml honey 2 tbsp wholegrain mustard 2 tbsp red wine vinegar pinch of ground cloves Method 1.Put 2kg unsmoked loin of bacon in a large pan and cover with 2 litres of Coca-Cola . 2.Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp cracked black pepper and 1 bay leaf. 3.Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the loin of bacon fully covered. 4.Carefully pour the liquid away, then let the bacon loin cool a little while you heat the oven to 190C/170C fan/gas 5. 5.Lift the loin of bacon into a roasting tin. Score the fat all over in a criss-cross pattern. 6.Mix 150ml honey , 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves in a jug. 7.Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through. 8.Remove from the oven and allow to rest for 10 mins, then spoon more glaze from the roasting pan over the top before serving.

Apricot and Cranberry Stuffing

Ingredients 3 cups fresh breadcrumbs 1/2 cup chopped dried apricot 1/3 cup dried cranberries 1/2 cup cranberry sauce 1 onion, finely chopped 1/2 lemon use juice and the zest of the half lemon 2 tablespoons fresh parsley, chopped 150 g of softened butter 1 teaspoon mixed herbs Shake of salt and pepper Method 1. Combine all ingredients well. 2. Spoon into your turkey cavity and seal the skin with skewer or toohpicks 3. Serve alongside the turkey after carvng 4. Enjoy! There are a lot of people out there who don't appreciate the humble sprout! But love them or loathe them - they are a Christmas dinner staple, and the add a traditional element to the meal. We came uop with this rich smoky recipe - and it will convert even the "haters" at your house! Brussels sprouts with smoked bacon lardons

Prep: 15 mins • Cook: 15 - 25mins • Serves 8 Ingredients 1 ¼ kg Brussels sprouts, trimmed (if buying pre-trimmed, buy 1 kg) 8 smoked streaky rashers cut into bite- sized pieces 50g butter Method

1. Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain. 2. Heat a large frying pan, add the smoked streaky rashers , cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.Tip out of the pan. 3. Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about5 mins, stirring now and again, until just tender. 4. Uncover, turnup the heat, then add most of the 50g butter and sauté the sprouts for 2mins more. 5. Tip in the smoky bacon and mix, season generously with salt and pepper, then serve with the last knob of butter on top. Enjoy! Oven-Roasted Carrots, Turnips, And Parsnips with French style marinade

Ingredients 4 medium carrots OR 2 bunches baby carrots 6 medium turnips OR 2 bunches baby turnips 2 parsnips 1/4 cup olive oil Salt and pepper

Method

1.Preheat the oven to 180*C 2.Prepare the carrots, turnips, and parsnips so they are about the same size and shape. 3.First peel and trim the carrots. If you have medium carrots, cut them in 1/8 inch slices, on the diagonal. If you have baby carrots, wash and drain them first before peeling, then cut them lengthwise, in halves or in quarters, leaving a little of their tops attached. 4.If you have medium turnips, pare off their skin and tough outer layer, halve or quarter them lengthwise, and slice into 1/8 inch thick pieces. If you are roasting baby turnips, taste one first, if the skin isn't tough or strong-tasting, you need not peel them. Check for dirt or grit that might be trapped in the tops, wash in cold water if necessary, and drain thoroughly. Cut them lengthwise in halves or in quarters, leaving about 1/4inch of their tops attached. 5.Peel the parsnips and cut similar to the carrots. 6.In a large bowl, toss the vegetables together with the olive oil, and season generously with salt and pepper. 7.Spread the vegetables evenly in a baking pan in a single layer, and roast, uncovered, stirring and tossing occasionally, until the vegetables are cooked through, for 20 to 45 minutes. 8.Serve as a side dish with roasted meats or chicken, or on top of creamy polenta for a hearty vegetarian meal, sprinkled with fresh chopped herbs. Enjoy! For an added touch, add some chopped herbs (we like rosemary) to the oil before roasting the vegetables. Make sure the vegetables are cut to uniform size so they cook evenly . Calories don't count at Christmas! Our Christmas Shop

Christmas Puddings €10.99 – €22.00 Our Christmas plum Puddings are made from our 100 year old recipe passed down from our Grandparents. Its lighter in colour than your normal Puddings which is down to our ingredients. It’s a moist and super tasty desert beautiful with custard and fresh whipped cream.

Christmas Hampers €30.00 – €100.00 Our Christmas Hampers contain a selection of puddings, cakes, chocolates and some sauces and marinades to complement your Christmas foods

Christmas Cake €25.00 Approximately 1.2 kgs slab €25 Our Award Winning Christmas cake has won best in Ireland and picked up several Gold medals over the years. We use Royal icing and real almond made with brandy. The fruit mix is steeped for days in a rum ,whiskey & citrus fruit juices. Old Fashioned Trifle Ingredients Strawberry Sponge 135g block Strawberry Jelly 415g tin Fruit Cocktail (drained, keeping the juice) 1/2 jar Raspberry jam 5 tablespoons Sherry (optional) 500g carton Ready to Serve Custard 170ml carton Cream (whipped) To Decorate: Chopped Walnuts, Flaked Almonds (gently toasted), Grated Chocolate

Method

1. Dissolve jelly in 300ml/½pt of boiling water, stirring well. Bring up to600ml/1pt with the reserved juice, sherry if used, and water. 2. Slice sponge into fingers/strips and arrange in the base of a large glass bowl. Put the Raspberry jam on the sponge on both sides 3. Pour over the jelly mixture, press down well with the back of a spoon and smooth the top. Allow to set. 4. Place the fruit cocktail on top of the jelly and sponge layer, then pour over the custard and spread evenly, next spread over the whipped cream and finally sprinkle with preferred topping. Enjoy!

Jim’s Lemon Cheesecake Ingredients 150 g digestive biscuit crumbs 50 g unsalted butter, melted 5 x leaves gelatine 275 ml x 2 whipping cream 280 g Philadelphia Original 100 g caster sugar Finely grated zest of 2 limes Finely grated zest and juice of 2 small lemons Tip: Put a tin of pineapples crushed and mixed in blender, then add to the cream mixture. Method

1. To make the base:: Combine together the biscuit crumbs and melted butter and press into the base of a 20 cm loose-bottomed cake tin and chill whilst preparing the filling. 2. To make the filling: Soak the gelatine in a bowl of cold water until softened, then drain well. 3. Meanwhile heat 75 ml of the cream until warm. Add the softened gelatine and stir until melted. 4. Whip the remaining cream until thick. 5. Mix together the Philadelphia and sugar until smooth. 6. Gradually whisk the lemon juice and lemon and lime zests and gelatine cream into the Philadelphia mixture. 7. At this stage add in the crushed tin of pineapples.. Then fold inthe whipped cream. 8. Spoon the mixture over the biscuit base and smooth the surface. 9. Refrigerate for 4 hours or until set. 10. To decorate: If liked, serve decorated with a little more lemon and lime zest. Enjoy! Eat, Drink AND Have a Very Merry Christmas C a l l U s : ( 0 5 9 ) 9 1 5 1 3 1 6

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