Coddle is said to have been the favourite of Dean Swift, the 17th century Irish satirist.  This is a substantial cold weather dish which will easily serve up to six people. Cooking Time: One and a half to two hours.  Ingredients:  8 slices if uncooked Castlemine Farm ham 16 pork Castlemine Farm sausages 4 large [...]

Coddle is said to have been the favourite of Dean Swift, the 17^th century Irish satirist.  This is a substantial cold weather dish which will easily serve up to six people.

Cooking Time: One and a half to two hours.

 Ingredients:

 8 slices if uncooked Castlemine Farm ham

16 pork Castlemine Farm sausages

4 large organic onions

2 lb of organic potatoes

Chopped organic parsley

Irish Atlantic Sea Salt

 Instructions:

Cut 8 thick slices of uncooked Castlemine Farm ham into 2 inch chunks.

Put them along with 16 pork Castlemine Farm sausages, into a pan of boiling water.

Boil together for 5 minutes, then drain and set the liquid aside.

Put the Castlemine Farm ham and the Castlemine Farm sausages in a large dish, layered with 4 large chopped organic onions and 2 lb of peeled and sliced organic potatoes.

Sprinkle 4 tablespoons of chopped organic parsley over the layers and season with some Irish Atlantic Sea Salt.

Pour over sufficient liquid to barely reach the top of the contents, and then cover with grease proof paper or a lid.

Cook the coddle in the centre of a pre-heated oven, at 180 degrees Celsius (mark 4) for one and a half to two hours, or until the liquid has reduced by half.

Remove the greaseproof paper halfway through cooking.

Traditionally, fresh Irish soda bread is served with this dish.

Enjoy!

Ingredients:   Friendly Farmer Free Range Chicken Breasts x 4 – Diced and Cooked in Pan. 10 ml of Donegal Rapeseed Oil. 1 Organic Onion chopped and diced. 1 Clove of Organic Garlic crushed. 400g of Campanini Risotto. 2 Pints of Chicken Stock. 1 Glass of White Wine. 1 Bunch of Organic Sprouting Broccoli. 1 [...]

Ingredients:

Friendly Farmer Free Range Chicken Breasts x 4 – Diced and Cooked in Pan.

10 ml of Donegal Rapeseed Oil.

1 Organic Onion chopped and diced.

1 Clove of Organic Garlic crushed.

400g of Campanini Risotto.

2 Pints of Chicken Stock.

1 Glass of White Wine.

1 Bunch of Organic Sprouting Broccoli.

1 Bunch of Organic Russian Kale.

100g of Grated Parmesan Cheese.

Cooking and Preparation Instructions:

1. Dice and cook the Friendly Farmer Free Range chicken breast in the pan.

2. Fry the organic onion and organic garlic together in Donegal Rapeseed Oil for 2 minutes.

3. Add the glass of white wine to the chicken stock.

4. Pour a quarter of the stock mix into a pan and stir until all liquid has evaporated.

5. Add another quarter of the stock mix and repeat stirring.

6. Add the last half of chicken stock, the organic broccoli, the organic kale and cook until the rice is soft, but still has a little bit of a bite.

7. Finally, toss in the Friendly Farmer Free Range previously cooked, diced chicken, along with the parmesan cheese.

The Friendly Farmer Free Range chicken breasts and all organic vegetable for the above recipe can be purchased from our farm shop in Roscommon town, or alternatively, you can purchase these products here on our website: www.castleminefarm.ie

Ingredients: Castlemine Farm Spiced Beef – to order. 1 Organic Bunch of Carrots 1 Medium Sized Organic Cabbage. 1 Medium Sized Organic Onion. 1 Tablespoon of Stoke’s Mustard. 1 Yolk of a Castlemine Farm Free Range Egg. 300ml of Donegal Rapeseed Oil. 1 Teaspoon of Karmine Cider Vinegar. Irish Sea Salt – to taste.   [...]

Ingredients:

Castlemine Farm Spiced Beef – to order.

1 Organic Bunch of Carrots

1 Medium Sized Organic Cabbage.

1 Medium Sized Organic Onion.

1 Tablespoon of Stoke’s Mustard.

1 Yolk of a Castlemine Farm Free Range Egg.

300ml of Donegal Rapeseed Oil.

1 Teaspoon of Karmine Cider Vinegar.

Irish Sea Salt – to taste.

Cooking and Preparation Instructions:

1. Cook the Castlemine Farm Spiced Beef at 160 Degrees Celsius for two and a half hours.

2. Grate the carrots.

3. Finely slice the organic onion and organic cabbage.

4. In a blender, add the Castlemine Farm Free Range egg yolk, one tablespoon of Stoke’s Mustard, one teaspoon of Karmine Cider Vinegar and blend together for 30 seconds.

5. Turn your blender onto the slow speed and slowly add 300ml of Donegal Rapeseed Oil.

6. Add Irish Sea Salt to taste.

7. Mix the organic carrot, organic cabbage and mayonnaise together in a large bowl.

8. Slice the Castlemine Farm Spiced Beef and serve with the coleslaw, along with some Irish Soda Bread.

Our Castlemine Farm Spiced Beef and all ingredients for the homemade coleslaw can be bought in our farm shop in Roscommon town, or alternatively, you can purchase these products here on our website: www.castleminefarm.ie Enjoy!

A delicious gourmet dinner for four under 10 euro! You will need: 12 Castlemine Spanish sausages. 2 tins cooked chickpeas 1 tin cooked butter beans 2 large tomatoes 1 green pepper 1 small onion 1 clove of garlic Salad leaves Olive or rape seed oil How to cook – Cook sausage on low heat till [...]

A delicious gourmet dinner for four under 10 euro!

You will need:

12 Castlemine Spanish sausages.
2 tins cooked chickpeas
1 tin cooked butter beans
2 large tomatoes
1 green pepper
1 small onion
1 clove of garlic
Salad leaves
Olive or rape seed oil

How to cook

- Cook sausage on low heat till cooked to your liking.
- Strain butter beans and chickpeas.
- Fry onion and garlic.
- Slice cooked sausage and add to pan with onion and garlic for 5 min.
- Add all beans, tomato, pepper and cook for 5 min
- Slice sausage and add to mix for 3-4 min to warm through
- Plate it up and garnish with salad leafs and olive oil.
- Enjoy!