sausage-comp-prep-2016Getting ready here for the sausage competitions, so big thanks for all the support everyone has shown us.

We really appreciate it.

**UPDATE**  We are delighted to have received 3 gold and 3 silver standard awards at te recent craft butcher awards.  Thanks everyone for the support. 🙂

Guess the Year

Guess the Year

A bit of fun here. We came across this newspaper article from “awhile” ago. Can you guess the year?

Its a FACEBOOK competition, and we’ll have a little prize for the winner (we’ll draw from the correct guesses) 🙂

 

Good luck all!!!!  😀

Mrs Fox and our 2016 Calendar

Thanks Mrs Fox of Galway for sending us a picture of her with our 1916 Commemorative calendar.

We think Mrs Fox is one of our oldest customers, as she was born in 1913.  A lover of our sausages, Mrs Fox gets a regular supply from her grand daughter who brings them to Galway.
Not good at Maths???
Mrs Fox is 103 Years of age. :0 😮

Congratulations to Sheriff YC Football Club who won the FAI Junior Cup

sheriff-yc-fai-junior-cup-tom-alan-mickTommy, Chalky and Mick with the FAI Junior Cup

Big shout out to Sheriff YC Football Club who won the FAI Junior Cup final at the Aviva over the weekend.
Thanks to Chalky for bringing in the cup this morning, great buzz around the place.
Best goal of the day went to young Chalky, Aron Whyte who scored a cracker of a penalty during half time. 🙂

FAI Junior Cup

FAI Junior Cup

A simple but very tasty recipe.

Ingredients

[makes 6 servings]

3/4lb pasta
1 tablespoon olive oil
1lb Keenan & Kennedy variety sausage (try Apple & Mustard!)
1 onion, chopped
4 cloves garlic, minced
1 (14.5 ounce) tin chicken broth (or chicken stock)
1 teaspoon dried basil
1 tin tomatoes (chopped)
1 package baby spinach
1/2 cup grated Parmesan cheese

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • In a large pan, heat oil and cook Keenan and Kennedy sausages through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to pan. Add broth, basil and tomatoes with liquid. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
  • Add pasta to pan and mix together well. Sprinkle with cheese and serve immediately.

Ingredients

[makes 8 servings]

1lb Keenan & Kennedy sausages

230g shredded Cheddar cheese

1/2 chopped medium onion

1 (4 ounce) can chopped green chile peppers

1 tablespoon chopped jalapeno pepper (remove if you don’t like heat)

10 eggs, lightly beaten

1 teaspoon chili powder (mild, sweet, stong – what you like)

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

Directions

  • Preheat oven to 375 degrees F (190 degrees C).
  • Lightly grease a 9×13 inch baking dish.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and cut sausages into small pieces (or crumble).
  • Spread sausages into bottom of baking dish and sprinkle with cheese, onion, chile peppers, and jalapeno pepper.
  • In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
  • Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.

Adjustments

  • If you don’t like heat, omit the chile / jalapeno.  Switch with peppers etc..
  • Use fresh garlic to enhance the garlic flavour.  Adjust seasoning to taste.
  • Try Keenan & Kennedy speciality sausages to give a variety of flavours.

 

We’ve tried this, and it is very tasty.  Taken from the Knorr website, you should have a look at some of their recipes.

Ingredients

Packet of Knorr Oxtail Soup
450g topside beef, or cubed stewing beef
2 onions
2 carrots
125g button mushrooms
2 tbsps chopped parsley

 

Directions

  • Heat some oil in a large heavy based pan and brown the beef on all sides.
  • Add in the onions and mushrooms and cook them until they are lightly coloured.
  • In a saucepan, make up Knorr Oxtail Soup as per the instructions on the packet, with 600ml of cold water, then add this to the large pan.
  • Cut the carrots into small pieces and add them to the pan, (along with a drop of red wine or stout – optional).
  • Place the lid on the pan, then bring to boil. Simmer gently for approx. 60 minutes, or until cooked, removing the lid for the last 30 minutes. Add some extra water if necessary for consistency.
  • To serve, garnish with some chopped fresh parsley.
  • Best served with mash.

Often derided as ‘too simple’ roast chicken when well done can be one of the tastiest, most satisfying meals for a family to share.

Ingredients

[serves 4]

4lb chicken from Keenan and Kennedy
2 garlic cloves, bashed
2 bay leaves
50g/ 5oz butter, softened
juice 1 lemon

Directions

  • Heat oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins.
  • Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife.
  • Leave to rest for 15 mins before carving.

 

Recipe originally from Good Food magazine, October 2011

Ingredients

[serves 2]

2 Keenan and Kennedy sirloin steaks
2 glasses Irish whiskey
90 to 110g melted butter
1 finely chopped large onion
3 large finely chopped fresh tomatoes
3 tbsp tomato puree
250ml fresh cream

Salt, pepper, bay leaf for seasoning

Chopped fresh parsley leaves, extra to garnish

Directions

  • Marinate beef in dish with salt, pepper, bay leaf, 1 tablespoon of chopped fresh herbs of own choice, 1 glass of Irish whiskey and melted butter and allow to marinate in the refrigerator for 3 to 4 hours.
  • Remove steak from marinade and place on hot grill or pan, sealing both sides of the steak and cook to required taste.
  • Use remaining marinade as a base and place in hot pan. Add chopped large onion and allow to simmer until onions tender, then add the finely chopped fresh tomatoes, tomato puree,  and sprinkling of herbs and allow to simmer for 5 to 7 minutes, stirring gently.
  • Add cream and stir gently with wooden spoon for 3 minutes. Then add the steaks to the sauce and flambe with 1 glass of remaining whiskey.
  • Plate steaks and spoon sauce generously from pan over meat and sprinkle with fresh parsley. Serve with fresh vegetables of choice.

Adjustments

  • Sirloin is recommended, but you can make this using other cuts, e.g T Bones.
  • Use other herbs that suit your particular tastes, try not to over power the steak.
  • Always use a whiskey that you would drink!

Ingredients

[serves 4]

4 duck breasts
5 tablespoons balsamic vinegar
salt and pepper, to taste
extra balsamic vinegar, for drizzling (optional)

Directions

  • Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
  • Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer. Add the duck, flesh side down. Cover and leave to marinate for minimum of 20 minutes at room temperature. If marinating for longer, refrigerate, but try and make sure the duck is at room temperature when being cooked.
  • Heat a non-stick pan over medium-high heat. Add duck, fat side down and cook until crispy, about 5 minutes.
  • After the 5 minutes, carefully pour the rendered fat from the pan and turn the duck breasts over and continue to cook to liking.
  • Remove duck from pan to cutting board and slice thinly against the grain.

Adjustments

  • You can make additional balsamic sauce by heating in a small pan a small about of balsamic vinegar (about twice as much as you need) until it begins to boil. As soon as it boils, take off heat and start stirring. Place back on gentle heat, reduce volume by half. The more reduced, the more ‘sticky’ the sauce!  Very tasty.
  • After rendering fat, the additional cooking time needed for the duck breast (on average) is approximately 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done.

A big thank you to St Kevin’s Early Start School who visited us as part of their field trip.  We were visited by two classes.

Lego Butcher copy
Thanks for the cards. Hopefully we’ve got a few new customers now !!!!!

 

We had a loads of fun and hopefully they had too.

St Kevin's Early Start School 2St Kevin's Early Start School 1

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We are delighted at  Keenan and Kennedy to once again have outstanding results at the ACBI (Craft Butchers) competitions. The WINNING and RUNNER UP entries go forward to the National Finals.

In the Leinster Area competitions we placed:

White Pudding

GOLD Quality Medal Awarded

Black Pudding

Runner Up Keenan & Kennedy, Dublin

GOLD Quality Medal Awarded

Traditional Sausage

GOLD Quality Medal Awarded

Speciality Sausage

Runner Up Keenan & Kennedy, Dublin (Garlic and Herb)

GOLD Quality Medal Awarded (Apple & Mustard)

GOLD Quality Medal Awarded (Pork and Chive)

GOLD Quality Medal Awarded (Chilli and Cracked Black Pepper)

Well done to Brendan Keenan and the K&K team for achieving a SILVER Quality Standard Award at the ACBI National Spiced Beef Final.  This was done with a new recipe which is still in development.  Hopefully GOLD next year !!!

We have decided to enter the Spice Beef competition again this year.

We had great success last year with a GOLD Standard, and this is with the lovely recipe we use everyday.

We might go a bit leftfield for the competition just to ‘spice things up’.

Entries will be collected on Thursday, competition on Friday,

Wish Us Luck! !!!

Once again Keenan and Kennedy received a national award for their top quality product.

 

This time we’ve achieved RUNNER UP in the National Black Pudding competition.

CONGRATULATIONS TO ALL.

Congratulations to the team at Keenan and Kennedy who once again had outstanding results at the ACBI (Craft Butchers) competitions. The WINNING and RUNNER UP entries go forward to the National Finals.

In the Leinster Area competitions we placed:

 

White Pudding

Runner Up Keenan & Kennedy, Dublin

Black Pudding

Runner Up Keenan & Kennedy, Dublin

GOLD Quality Medal Awarded

Traditional Sausage

GOLD Quality Medal Awarded

Speciality Sausage

WINNER  Keenan & Kennedy, Dublin (Apple & Mustard)

GOLD Quality Medal Awarded (Apple & Mustard)

GOLD Quality Medal Awarded (Pork and Chive)

GOLD Quality Medal Awarded (Garlic and Herb)

SILVER Quality Medal Awarded (Chilli and Black Pepper)

BRONZE Quality Medal Awarded (Gluten Free)

 

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