The Dalkey Meat Page






This is not a health food page, just nice old fashioned food full of fat and other tasty morsels. This page will continue to expand.


Chicken Tarragon


1/2 stick of butter to be clarified.
2 pieces of boneless chicken breasts.
palmful of dried tarragon.
salt and freshly ground red peppercorns.


Clarify the butter by simmering it in a small pan. Spoon off the foam. Then strain by pouring butter through cheesecloth into a cup.

Heat the clarified butter on high heat. Coat the chicken with the tarragon and sear on all sides for a minute or two. Then lower heat to medium-low and cook covered for about 25 minutes, turning and dusting with more tarragon.

Serves 2.


Royal Steak


for sauce bernaise;

3/4 stick of butter

2 egg yolks

2 spoons of tarragon

2 spoons of white vinegar

1/4 of a minced shallot

for the rest;

2 filet mignons

1/2 cup of Madeira

1/3 cup of demi glace

fresh parsley

1 minced shallot

2 extra large mushroom caps

1/2 stick of butter

salt and fresh pepper

To make the Bernaise, take 1/4 of a minced shallot, 2 spoons of tarragon, and 2 spoons
of vinegar and put in a saucepan. Reduce the vinegar mixture on very low heat or
in a double boiler until almost syrupy. Remove from heat and strain. Add 2 egg yolks
to the resulting mixture mixing gently. Put back on a fairly low heat and create the
emulsion by adding 3/4 of a stick of melted butter slowly. Add the butter small amounts
at a time, whisking gently.

Put this sauce aside, kept warm but not hot (use a thermos flask).

Cook the seasoned steaks in a pan with 1/2 of the butter until done, remove and keep
warm.

Drain off some of the fat and saute the rest of the shallot for 2 minutes. Deglaze
the pan with the Madeira and demi glace and parsley. Pour this sauce mixture onto
empty warm plates.

Meanwhile hollow out the mushroom caps and broil them for a minute or two until slightly
cooked, but not burnt.

Put the steaks on top of the Madeira sauce and top with the broiled mushroom. Lastly,
fill the mushroom with the sauce.

Serves 2.



Chicken Stew with wine


in equal parts (1 spoon of each), mix the following: black mustard seeds, brown mustard seeds, black pepper, hot paprika, rosemary, marjaoram, basil, sage, hot pepper. Crush with mortar and pestle.

2 chicken breasts.

7 new potatoes, cut into 1 inch chunks, unpeeled.

4 peeled carrots, cut into chunks.

2 parsnips, cut into chunks (optional).

3 cloves of garlic, chopped.

3 cups of chicken stock (oxo cubes).

1 spoon of flour.

4 oz of butter.

salt and pepper.

Serve with Sour Dough bread.

Coat the chicken in the spice mixture. Then brown in a frying pan with the butter. Simmer potatoes in chicken stock adding enough water to keeping them covered, after 5 minutes add the rest of the ingredients (except for the flour) and cover. Simmer for 20 - 25 minutes, until the potatoes are done. Strain out the chicken and the vegetables and put the liquid back in the pot. Boil off half the liquid on high heat. Then mash the flour with a little butter and whisk in to thicken the sauce.

Pour the sauce over the chicken and serve with sour dough bread.

Serves 2.



Lamb with Gorgonzola

2 lamb chops, at least 1.5 inches thick

1 ounce of gorgonzola

salt and fresh pepper

Slit each chop horizontally on the inside of the meat, so you end up with a hollow. Stuff with blue cheese. Season with salt and pepper. Broil 5 minutes each side. Serve with boiled new potatoes and vegetables.

Serves 2: the hunter and the hunted.



Rabbit Casserole


A special treat for children.

4 rabbit joints.
seasoned flour.
4 tablespoons oil.
2 medium sized onions, skinned.
12 oz. old potatoes peeled.
1/2 pint chicken stock.
1 tablespoon chopped parsley.
salt and pepper.

Coat the rabbit joints in seasoned flour. Heat the oil in a baking dish at low heat. Brown joints in a frying pan and add sliced onions. Pour contents of the frying pan into baking dish and add rest of ingredients, cover and simmer for 25-30 minutes.

Serves 4.



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