November 11, 2011 in Giveaways
For generations now, James Whelan Butchers have been making a real commitment to taste and excellence, hoping to help you add a bit of magic to every mealtime. This was the inspiration for Pat Whelan”s first book, An Irish Butcher Shop. Tradition and innovation go hand in hand in Tipperary, where the value of tradition – and especially traditional farming, as in grass-fed cattle – is respected, but the importance of a forward-looking outlook is equally well understood. Pat passionately believes that natural food is an investment in your future health and well-being.
Thanks to Pat Whelan, we’ve got 3 copies of An Irish Butcher Shop to give away! For a chance to win, just leave a comment below. The prize can only be shipped to an Irish address. One entry per person please – multiple entries will be disqualified. One winner will be randomly chosen and notified by email. The competition will close at 6:00 p.m. on Friday, 18 November. But if you’re not one of the lucky winners, the book is available through the for €25.00 and if you include the code STEAKS at checkout, you can get free shipping too. In the meantime, here”s a recipe for Pork Filo Pie from the book.
Pork Filo Pie
Filo pastry is easy to use and readily available. Because of the nature of the sheets of pastry care must be taken to make sure that they are kept whole.
500 g/1 lb lean pork mince
1 pork steak/fillet, minced in a food processor
1 egg, beaten
1 cup feta cheese, crumbled
1/2 cup parsley, finely chopped
1/2 cup fresh coriander, finely chopped
2 tablespoons mint, finely chopped
1 teaspoon dried chilli (optional)
1/2 teaspoon ground cumin
salt and pepper
finely grated zest of a lemon
10 tablespoons melted butter or olive oil
10 sheets filo pastry
Preheat the oven to 220°C/425°F/gas mark 7.
Place all the ingredients, except the pastry and butter or oil, into a large bowl and mix well. Lightly brush a baking dish with butter or oil and carefully peel a layer of the filo pastry. Lay one sheet at a time in the dish, leaving some pastry hanging over the edge. Brush each sheet with the melted butter or oil, repeating the process until 5 sheets have been used. Spoon in the pork mixture and lay the remaining sheets on top, brushing each with butter or oil. Glaze the top with any remaining butter or oil and ensure that the pie is sealed at the edges. Bake in the oven for 40 minutes. This is particularly good served with potato salad and a mix of green salad leaves.
THIS COMPETITION IS NOW CLOSED. CONGRATULATIONS TO THE WINNERS:
Niamh O Connor