Search Results for 'Beef'

In response to strong criticism by the Restaurants Association of Ireland over the scrapping of the Féile Bia initiative by an Bord Bia, IFA president Padraig Walshe said: “The facts are that the Féile Bia Scheme fell down because restaurants failed to support the initiative and failed to comply with the requirements regarding the use of Irish meat in their businesses.”

Cooking experience: Scotty, originally from Columbus, Ohio, started off as a dishwasher in a steakhouse and went on to work in five star French restaurants and hotels in the US and in Europe. He met his wife Jenny Silke in chef school in Boston and followed her to Galway 20 years ago, together they set up a deli in Munster Avenue at the back of a fruit and veg shop which belonged to Jenny’s father. Following from the deli’s success they set up Scotty’s Casual Gourmet in Middle Street. They then moved to a restaurant at Glasan near GMIT before setting up Scotty’s Steakhouse. “This steakhouse is the culmination of a lot of dreams. We cook to order using quality ingredients in an impeccably clean environment and with friendly service,” says Scotty.

You want to cook the finest, juiciest, and best tasting steak of all time. Steak being so simple to cook in a funny way leads it to a great steak being difficult to perfect. The English and French approach the seasoning of the meat in completely different ways. In France the meat is seasoned when raw; this allows a better penetration of the salt into the meat, which will increase flavour. The English argue that the meat should be seared and then seasoned as not to draw out any excess moisture, leaving the meat more on the juicy side and with a better caramelised surface. I follow both rules, seasoning one side when raw and the other (the side I will be presenting the meat) seared.

Brendan and Derek Allen are the inspiration behind Castlemine Free Range. They are the latest generation to be involved in the family farm in Four-Mile-House, Co Roscommon. The Allen brothers saw an opportunity to move away from the more intensive farming methods to more traditional, slow growing style of farming. Their farming philosophy is simply that slowly grown equals greater taste.

Ask your butcher for a ribeye of beef, which is an excellent cut for roasting and perfect when you’ve got to feed a crowd. Always allow a joint to come back up to temperature before roasting to achieve the best flavour.