Butcher Magazine

Chicken Milanese: A Classic Dish with Timeless Appeal

July 14, 2024 By Dave Lang Leave a Comment

This simple dish traces its roots back to Milan, a bustling metropolis in the northern region of Italy. While it shares similarities with the famous Austrian Wiener Schnitzel, Chicken Milanese stands out with its own unique Italian flair. The term “Milanese” denotes its origin, referring to the cooking style that hails from Milan.

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Mastering Chicken Cordon Bleu: A Classic Dish with a Modern Twist

July 14, 2024 By Dave Lang Leave a Comment

I had Chicken Cordon Bleu in a restaurant recently and was very impressed with it. The chicken was a free range bird and the ham and cheese were very high quality.

I asked the chef how would I cook this dish and here are the results of my first try. Youtube video at the end.

The history of Chicken Cordon Bleu is a fascinating blend of culinary evolution and cultural exchange, reflecting the ingenuity of chefs across Europe. Here’s a look into how this beloved dish came to be.

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Corned Beef Dry Cured and Dry Cured Bacon

May 11, 2024 By Dave Lang Leave a Comment

Is Corned Beef Irish?

A lot of people, including me, consider corned beef to be an Irish dish, but there are other claims to this culinary heritage.

Corned beef got its name from the salt grains it was packed with in barrels. The grains of salt were the size of salt kernels and that’s when the name was applied by the British.

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Traditional Shepherd’s Pie: Comfort Food Recipe

July 16, 2023 By Dave Lang Leave a Comment

Shepherd’s Pie is a comforting and flavorful dish that has been enjoyed by generations around the world. This blog post will explore the history of Shepherd’s Pie, its variations across different cultures, and provide some mouthwatering recipes for you to try at home. It is a lovely winter comfort food, easy to make and quite nourishing.

Shepherd’s Pie Variations Around The World

Cottage Pie: This variation uses ground beef instead of lamb, making it equally delicious. The rest of the recipe remains the same.
Sweet Potato Shepherd’s Pie: Swap the regular mashed potatoes for creamy and slightly sweet mashed sweet potatoes. This adds a delightful twist to the classic dish.
In the United States, a similar dish known as “Hamburger Pie” is made with ground beef and mashed potatoes.
In Australia and New Zealand, a comparable dish called “Cottage Pie” is made with ground beef and often includes a layer of cheese on top.
In India, “Kheema Pav” is a popular street food that features spiced minced meat served with buttered bread rolls, resembling the concept of Shepherd’s Pie.

Shepherd’s Pie is a versatile and satisfying dish with a rich history and numerous variations across cultures. Whether you stick to the traditional recipe or explore new flavors, Shepherd’s will warm your heart and delight your taste buds. Enjoy experimenting with different ingredients and making this comforting classic your own!

Shepherd’s Pie has its roots in the United Kingdom and Ireland, where it was initially created as a practical way to use up leftover roasted meat, particularly lamb. The term “shepherd” in the name refers to the use of lamb, while “pie” denotes the dish’s traditional form, typically consisting of a meat and vegetable filling topped with mashed potatoes and baked until golden.

Print Recipe

Ingredients

1 pound ground lamb or beef for a Cottage Pie variation
1 onion finely chopped
2 carrots diced
2 cloves of garlic minced
1 cup frozen peas
2 tablespoons tomato paste
1 cup beef or vegetable broth
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh herbs such as rosemary or thyme
Salt and pepper to taste
4 cups mashed potatoes
Instructions:
Preheat your oven to 375°F 190°C.
In a large skillet brown the ground lamb or beef over medium heat. Once cooked, remove any excess fat.
Add the onion carrots, and garlic to the skillet, and sauté until the vegetables have softened.
Stir in the tomato paste frozen peas, broth, Worcestershire sauce, and fresh herbs. Season with salt and pepper.
Allow the mixture to simmer for about 10 minutes until the flavors meld together.
Transfer the meat and vegetable mixture to a baking dish and spread the mashed potatoes evenly over the top.
Use a fork to create a decorative pattern on the mashed potatoes and then bake in the preheated oven for approximately 25-30 minutes or until the potatoes are golden and the filling is bubbling.
Let it cool for a few minutes before serving.

Cottage Pie & Shepherds Pie

So we are all on the same page, Shepherd’s Pie contains Lamb. Cottage Pie contains beef.

They are essentially the same recipe whichever meat you use.

I see recipes that contain beef, turkey, chicken and pulled pork. I’m sorry to be a purist, but the clue is in the name. Shepherds look after sheep.

And please don’t get me started on Shepherdless or Shepherdess Pie. Again, the clue is in the name of the website. You won’t ever be seeing vegetarian recipes here. And if you want to be offended by that, go right ahead. You have rights. My right is to write about meat.

Recipes

There are thousands of recipes for Shepherd’s Pie and thousands of opinions as to what is the correct, historically pure version. Well, the bad news is, there is no such thing. This is traditionally an improvised dish, to use up leftover lamb from the Sunday roast.

In the days before refrigeration, people bought larger joints of meat that would hold better after cooking without needing a fridge. At some stage the leftover lamb would be minced and made into a pie and there you have the genesis of our dish.

These days, most recipes call for minced, fresh lamb, bought from your craft butcher, and that makes sense because most households don’t have a mincer. Blenders and food processers churn meat into mush, losing the rustic texture, and all of the mouthfeel of ground lamb, or beef.

The thing is, a recipe is just a guideline, a starting point for making a meal. I make lots of recipes and if I don’t have everything in the list, I improvise and substitute.

My recent Youtube video Classic Steak & Kidney Pie – YouTube for Steak and Kidney Pie is my own adaptation of a classic recipe. I use Guinness as well as beef stock to give a more earthy flavour. One of my dinner guests, who is not shy about criticising food, declared it to be “epic”.

Thanks, I’ll take that.

I used brisket diced for the flavour, but it needs long, slow cooking to tenderise. I used lamb kidney instead of beef because the beef kidney can overpower the pie. Hey, if celebrity and Michelin starred chefs can tinker with recipes, so can the rest of us.

So I’m going to make a Shepherd’s Pie and record it on video. I will get comments to the website and Youtube about the inauthenticity of my pie. That’s fine. If someone is not happy, it is not obligatory to follow my recipe. Make your own. Put whatever you like in it. Make a video and post it on Youtube. If someone likes it, they’ll make it.

My recipe is what I like to eat, and as a butcher with 40+ years experience, I know a thing or two about meat and I know what I like.

So that’s the rant over, let’s get down to the Shepherd’s pie.

For best results

Points worth keeping in mind:

Use the best quality lamb you can buy. Your local craft butcher is the go-to for this.

Don’t use 100% lean meat. You will be denying yourself a flavour treat.

Use Maris Piper potatoes. They are great for mashing.

Use a good stock. Ideally one you made yourself.

Use fresh herbs where possible.

Don’t adhere slavishly to a recipe. Use what you have and like.

When you find a set of ingredients that work for you, write them down.

Celebrity Chefs

Nigel Slater has a great recipe for this Pie, and has a very relaxed approach to quantities and ingredients. I love that attitude. Cooking should be fun, not some sort of inspection of someone’s culinary abilities. Try things out. If they work, keep them in. If they don’t, try something else. It’s about cooking nice food, not a competition

Darina Allen mentions adding grated cheese to the potato and using small dots of garlic butter on the potato while cooking. Darina likes to keep food as simple and as local as possible

Felicity Cloake in the Guardian agrees about having some fat in the meat and is quite specific about what meat is in a Shepherd’s Pie.

The Last Word

The important ingredients to a good shepherd’s pie are tasty gravy, good lamb with some fat and fluffy mashed potatoes – the rest can be improvised.

Food is to be enjoyed – cooking shouldn’t be a chore. Use your imagination and try different ingredients.

Print Recipe

Ingredients

tbsp Olive oil
1 onion finely chopped
2 Carrots finely diced
12 button mushrooms finely chopped
25 g flour
450 ml stock and leftover gravy
1 tsp tomato purée
1 tbsp chopped parsley
1 tsp thyme leaves chopped
Salt
pepper
450 g minced lamb
900 g cooked mashed potatoes
50 g Cheddar grated
1 egg
Garlic butter optional
A few drops of Worcestershire sauce for that umami kick
Method
Melt the butter add the onion, diced carrots and mushrooms and cook over a slow heat for 5 minutes. Add the flour and cook until brown.
Add the Worcester Sauce.
Add the stock bring to the boil. Add the tomato purée, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
Fry the lamb until browned add to the sauce, bring to the boil. Taste and correct seasoning.
Mash the potatoes after boiling for 10 minutes add the egg and some butter, mash again.
Put in a pie dish cover with the mashed potatoes, and score with a fork. Sprinkle over the cheese and dot with garlic butter.
Place in a preheated oven at 180ºC for about 30 minutes until hot and bubbling. Garnish with parsley and serve with extra garlic butter melting into the potatoes.
You can if so inclined add some tomato ketchup to the sauce mix, to bring a touch of sweetness, but I leave that to you.
If this recipe or your variant of it, is a success, claim it as your own.

Lamb Liver

July 9, 2023 By Dave Lang Leave a Comment

History, nutritional benefits and recipes for this wonder food.

chopping board lambs liver — Sliced Lamb’s Liver

The Offal Truth

Offal, usually the inner organs of meat animals, is a rich source of nutrition, but, alas, puts some people off because it is a bit too gory for them. But if you eat meat, eating offal is not a major leap. It’s cheaper than meat in most cases and it has much more in the way of nutrition and vitamins than muscle meat.

Throughout history, liver has been a valued ingredient in culinary traditions around the world. Among the various livers, lamb’s liver stands out for its unique flavor and rich nutritional profile. In this blog post, we delve into the historical significance of lamb’s liver, explore its remarkable health benefits, and provide you with some delightful recipes to savor this culinary delight.

Historical Significance

Lamb’s liver has a long-standing history as a staple food in many cultures. In ancient times, they highly regarded liver for its organoleptic properties and symbolic importance. In ancient Greece, they often offered liver as a sacrifice to the gods, considered the most nutritious part of the animal. The Romans valued liver as a delicacy, believing it to be a source of courage and vitality. In medieval Europe, liver was favored by the nobility and commonly consumed during feasts and banquets. Liver dishes gained even more prominence, becoming popular among the European nobility, and was often prepared with aromatic herbs, spices, and rich sauces, signifying its elevated status as a luxury ingredient.

Nutrition Profile

Lamb’s liver is a nutritional powerhouse, packed with essential vitamins, minerals, and high-quality protein. Here’s a breakdown of its impressive nutritional profile:

Vitamins: Lamb’s liver is an excellent source of vitamins A, B12, and folate. Vitamin A is vital for maintaining healthy vision, promoting immune function, and supporting growth and development. Vitamin B12 is crucial for the formation of red blood cells and neurological function. Folate plays a key role in DNA synthesis and cell division.
Minerals: Lamb’s liver is rich in iron, zinc, and copper. Iron is essential for oxygen transport, energy production, and maintaining healthy red blood cells. Zinc supports immune function, wound healing, and DNA synthesis. Copper plays a role in iron absorption, collagen formation, and antioxidant defense.
Protein: Lamb’s liver is an excellent source of high-quality protein, providing all essential amino acids necessary for growth, repair, and maintenance of body tissues.

Health Benefits

Incorporating lamb’s liver into your diet can offer many health benefits, such as:

Improved Iron Levels: The high iron content in lamb’s liver makes it an ideal food for preventing or treating iron deficiency anemia.
Enhanced Brain Function: The abundance of vitamin B12 in lamb’s liver supports healthy neurological function and may help prevent cognitive decline.
Boosted Immune System: The combination of vitamins A, B12, and zinc in lamb’s liver strengthens the immune system and supports overall health

Savor the flavor

Lamb’s liver, with its rich and distinct flavor, has been a culinary delight for centuries. Exploring unique and creative ways to prepare this delicacy can truly elevate your dining experience. In this blog post, we will introduce you to a delightful recipe that combines the rich flavors of lamb’s liver with the savory goodness of bacon. Get ready to tantalize your taste buds with our Stuffed Lamb’s Liver and Bacon recipe!

Recipes

Now, let’s explore some delicious lamb’s liver recipes that will tantalize your taste buds:

Pan-Fried Lamb’s Liver with Onions and Herbs: Ingredients:
500g lamb’s liver, sliced
2 onions, thinly sliced
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
Salt and pepper to taste

Instructions:

Heat butter and olive oil in a large skillet over medium heat.
Add onions and garlic, and sauté until golden brown.
Add lamb’s liver slices to the skillet and cook for about 3-4 minutes per side, or until browned and cooked through.
Season with salt, pepper, and thyme leaves.
Serve hot with your favorite side dish or crusty bread.

A Gastronomic Delight

Lamb’s liver, steeped in historical significance, offers a unique and flavorful addition to your culinary repertoire. With its exceptional nutritional profile and many health benefits, it’s a worthwhile choice for those seeking a nutrient-dense meal. Whether you opt for the pan-fried liver with onions and herbs, the Stuffed Lamb’s Liver with Bacon, or the Moroccan Liver Tagine, exploring these recipes will undoubtedly elevate your gastronomic experience while nourishing your body. Embrace the richness of lamb’s liver and enjoy a taste of history on your plate.

Stuffed Lamb’s Liver & Bacon Recipe

Ingredients:

500g lamb’s liver, sliced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
1 oz (25 g) olive oil
4 streaky rashers
FOR THE STUFFING
1 small onion
2½ oz (65 g) fresh white bread-crumbs
1 oz (25 g) butter
½ level teaspoon salt
pinch mixed herbs
1 tablespoon chopped parsley
1 small egg

stuffed lamb liver cooked sliced — Cooked Lamb’s Liver Stuffed

Instructions:

Slice Lamb’s Liver at an angle to get as broad a slice as possible. (See video).

Directions

GETTING READY

1. Trim liver. Remove membrane.

2. Pat dry.

3. Peel onion and chop finely.

4. In a large mixing bowl, mix the breadcrumbs, onion, butter, salt, mixed herbs, parsley and lightly beaten egg with a fork until the mixture is moist and crumbly.

5. Roll the stuffing mixture in your hands to make a sausage shape

5. On each piece of liver, place the stuffing mixture, roll and cover with a bacon rasher.

6. Use a cocktail stick to hold it together.

Take the amount of toothpicks you’ll need out ahead of time, so you’re not contaminating the toothpick container with greasy/bloody fingers.
I usually fan out my toothpicks on a dessert plate to make them easy to pick them up.

6. Preheat oven to 350° F (180°C)

7. In a roasting tin, spread some olive oil.

8. When the oven is hot, add the stuffed liver on the roasting tin.

9. Place the tin in the oven and bake for 20 minutes until the liver is tender.

10. Don’t overcook. The liver will be dry.

11. Serve with mashed potatoes and a nice onion gravy.

Moroccan Spiced Lamb’s Liver Tagine

Ingredients

Instructions:

In a large pot or tagine, heat some olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
Add the lamb’s liver cubes to the pot and cook until browned on all sides.
Stir in the ground cumin, coriander, cinnamon, ginger, and cayenne pepper. Cook for an additional minute to toast the spices.
Add the diced tomatoes and broth to the pot, season with salt and pepper, and bring the mixture to a simmer. Cover and cook for about 20-25 minutes until the liver is tender and the flavors have melded together.
Garnish with freshly chopped cilantro leaves and serve the tagine hot with couscous or crusty bread

Lamb’s liver is a culinary gem that boasts a remarkable historical significance and exceptional nutritional benefits. Its rich flavor and texture make it a delightful addition to various dishes, while its abundant vitamins, minerals, and protein content offer valuable health advantages. Whether you enjoy it pan-seared with caramelized onions or prepared in a fragrant Moroccan tagine, lamb’s liver is a versatile and delectable ingredient that deserves a place in your gastronomic adventures. So, embrace this organ meat’s heritage and savor its flavors for a truly memorable dining experience.

Savor the flavor

Eat your way to health

The Stuffed Lamb’s Liver and Bacon recipe offers a perfect fusion of flavors and textures, showcasing the unique taste of lamb’s liver while complementing it with the smoky goodness of bacon. This dish is an excellent choice for those looking to explore the culinary possibilities of organ meats and indulge in a truly satisfying dining experience. With its rich flavor and succulent combination of ingredients, this recipe will impress your guests or satisfy your own cravings. Try it and discover a new level of gastronomic pleasure with this delightful creation!

A Little Bit Of History

The expression “to eat humble pie” refers to offal, particularly deer offal. When the hunt was over and the deer was served at the feast, the lords and ladies would eat venison. The servants, who sat at the lower end of the table, ate “umbles”, the liver, lungs and heart of the deer baked into a pie.. If the lord of the manor was displeased with a guest, he could be despatched to sit with the servants and eat “umble pie”

LIVER

· Is a valuable source of high-quality protein.

· Is Mother Nature’s most concentrated source of vitamin A.

· Has all the B vitamins in abundance, particularly vitamin B12.

· Is one of our best sources of folic acid.

· Contains a highly usable form of iron.

· Has trace elements such as copper, zinc and chromium; liver is our best source of copper.

· Is a source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.

Slow Cooker Classic Dublin Coddle

April 23, 2023 By Dave Lang Leave a Comment

What is Dublin Coddle?

If you are not Irish or are not from Dublin, chances are that you have never heard of Coddle.

Coddle, or Dublin Coddle, is a dish made with bacon, pork sausage, potatoes and onions.

You can get into so many different arguments in Dublin about Coddle: the proper ingredients, the history of it, the one true recipe, where and when it started, and so on.

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Making your own chicken stock

April 4, 2023 By Dave Lang Leave a Comment

Maximizing the Value of Your Chicken: Using Up All Parts
Saving Money with Homemade Stock
Having Homemade Stock at Hand
Better Taste and Health Benefits with Homemade Stock
Unleashing the Flavor: Making Chicken Stock from Scratch
Making Chicken Stock at Home: Ingredients and Method.

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Are Air Fryers the greatest thing since sliced bread?

April 2, 2023 By Dave Lang 1 Comment

And if they are what was the greatest thing before sliced bread?

Bread itself?

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How to Cold-Smoke Bacon with a DIY Cardboard Box Smoker

May 17, 2025 By Dave Lang Leave a Comment

There’s nothing quite like the deep, smoky aroma of home-cured, cold-smoked bacon. While commercial smokers can be pricey and take up loads of space, you can achieve that same mouthwatering flavor using something as simple as a cardboard box. Yes—really!

Here’s how to turn a humble cardboard box into your own budget-friendly cold smoker.

Why Cold-Smoke?

Cold-smoking is all about flavor enhancement, not cooking. Unlike hot smoking, which raises the meat’s temperature and cooks it, cold-smoking infuses your bacon with smoky richness while keeping it raw—perfect for later pan-frying to crispy perfection. The trick? Keeping temperatures below 90°F (32°C).

What You’ll Need

Cardboard box – Just a plain, clean one. Avoid boxes that once held chemicals or strongly-scented products. I picked mine up from Ikea to be sure it was scent-free.
Smoking spiral – I grabbed a budget-friendly version for €10 on Temu, and it worked great. (See video for details.https://www.youtube.com/watch?v=8ZXYjtj4Xf4)
Wood chips or sawdust – Applewood, hickory, and cherry are popular choices. Try different woods to explore unique flavor profiles.
Wire rack or skewers/dowels – For hanging or laying out your bacon inside the box.
Meat thermometer – Crucial for keeping your setup safely in the cold-smoking temperature range.
Pre-cured bacon – You’ll need to cure your pork belly or loin in a salt-sugar mix for about 7 days before smoking.
(Instructions and curing video linked.https://www.youtube.com/watch?v=fRrlh7lx06c&t=3s)

Step-by-Step Instructions

1. Build Your Box Smoker

Pick a cardboard box large enough to hold your bacon without crowding. Punch a few small holes in the sides for airflow. Inside, insert a wire rack or hang skewers across the top to suspend the bacon.

Pro tip: Make sure your bacon is dry before smoking—smoke doesn’t stick to wet meat. Let it dry in a fridge or cool room for 2–3 days.

2. Prepare the Smoker

Fill your smoking spiral with your wood chips of choice. Light one end—use a blowtorch or hold a tea light against it for 30–40 seconds to get it going. Place the spiral in the bottom of the box, away from where the bacon will hang.

Remember: You’re generating smoke, not heat.

3. Keep It Cool

Use your meat thermometer to make sure the box stays under 90°F (32°C). On warmer days, smoke early in the morning, in the evening, or add a bowl of ice to the box to help lower the temp. Too much heat, and you’ll start cooking the bacon—definitely not the goal.

4. Smoke the Bacon

Hang or lay your bacon inside the box, close it up (leave a few vents for smoke to escape and circulate), and let it smoke for 4–8 hours. You can adjust the duration based on how intense you want the smoke flavor. Keep an eye on the sawdust and replenish as needed to maintain steady smoke.

5. Let It Rest

Once done, remove the bacon and let it rest in the fridge for at least 24 hours to allow the smoke flavor to mellow and develop. I like to wrap mine in muslin cloth and leave it in the garden shed to age slightly—it makes a world of difference.

Tips for Better Bacon

Experiment with woods – Cherry wood adds a sweet touch, while hickory is bold and classic.
Watch the weather – Cooler days make cold-smoking safer and more effective.
Ventilation is key – Always make sure your smoker setup is well-ventilated. Even cardboard boxes can pose a hazard if smoke builds up.

It Takes Time

Cold-smoking your own bacon doesn’t require fancy gear—just a little creativity, patience, and an appetite for incredible flavor. A cardboard box smoker is a surprisingly effective and budget-friendly way to dip your toes into the world of smoking meats.

Video Notes

In the video, I used a home-cured pork loin (cured for 5–6 days, dried for 2–3). Drying is essential—smoke won’t adhere to a wet surface. If your bacon feels wet, the smoke will just wipe right off.

The smoker spiral cost me €10 on Temu, but you can find premium versions too. Just make sure your sawdust is clean—no paint, varnish, or resin. Always use wood meant for food smoking.