rish Chefs and lovers of fine food have found Tommy Moloneys to be an invaluable resource for traditional meat

ingredients. The quality of the products are second to none and the taste adds real irish flavor to any meal. Fine restaurants use Tommy Moloneys meats alongside other premium ingredients to produce exciting new twists on traditional celtic fare.

In this booklet we feature some recipes from famous Chefs who use Tommy Moloneys products to prepare traditional and new Irish cuisine. We also have included some of our own more popular recipes. Why not try your hand and see how your dishes turn out? Need more great recipes? Go to the recipe section on our website www.tommymoloneys.com where we have numerous recipe ideas that show consumers how to use our products in a variety of dishes that expand their normal usage and illustrate how exciting these meats can be when used effectively. Our selection includes favorites passed down through four generations, healthy options, traditional slow cookers and new age fast cookers for those on the run. The only requirement of every recipe here is that it be unmistakably Irish.

ho doesnt relish the distinctive taste of Ireland in their own home? Anyone whos traveled to the Emerald Isle knows that the Irish people love good, wholesome food cheese, butter, hearty breads, smoked salmon, and cured meats. Now, thanks to Tommy Moloneys, these specialty Irish foods have become easier than ever to buy in select supermarkets and online. As a writer of Irish cookery books, I personally rely on Tommy Moloneys for many of the ingredients I use to bring the taste of Ireland to my kitchen and to yours.

Slante! Margaret M. Johnson

Mushroom Risotto with Black Pudding

2 tablespoons canola oil 1 Tommy Moloneys Black Pudding, cut into 1/2 thick slices 6 cups canned low-sodium chicken stock 1/2 cup (1 stick) plus 2 tablespoons unsalted Kerrygold Irish butter 1 tablespoon extra virgin olive oil 3 shallots, minced 8 ounces white mushrooms, sliced 1 cup Arborio rice Salt and freshly ground pepper to taste

In a medium saucepan over medium heat, bring the stock to a boil. Reduce heat to low and keep warm. In a large skillet over medium heat, melt the butter with the olive oil. Add the shallots and cook for 2-3 minutes, or until tender. Add the rice and stir until coated with the butter. Add the warm stock 1/4 cup at a time, and stir constantly to prevent the rice from sticking to the pan. When the rice has absorbed the liquid, add another 1/4 cup. Continue adding the stock and stirring for 20 to 25 minutes, or until all the stock has been used. Stir in the pudding, season with salt and pepper, and cook for 1 to 2 minutes, or until the pudding is heated through.

n a large skillet over medium heat, warm the oil. Fry the slices of pudding for 3 to w minutes on each side, or until browned. Cut each slice in half and set aside.

Courtesy of Margaret Johnson

BACON & CABBAGE with parsley sauce

3 pounds Tommy Moloneys boiling bacon 1 small head cabbage, cored and quartered Boiled potatoes for serving Parsley Sauce or Whole Grain Mustard Sauce - 4 tablespoons unsalted Kerrygold Irish Butter - 1/4 cup bacon cooking liquid - 1 1/4 cups hot milk - Salt and freshly ground pepper to taste - 1/2 cup minced fresh flat-leaf parsley

ut the bacon in a large saucepan and cover with cold water. Bring the water slowly to a boil, then cover and reduce the heat to medium-low. Simmer, skimming the water occasionally to remove the foam, for 1 1/2 hours (about 30 minutes per pound), or until the meat is tender when pierced with a fork.

About 20 minutes before the bacon is cooked, add the cabbage. Cook for 15 to 20 minutes, or until the cabbage is tender, but not soggy. Transfer the bacon to a serving dish, and let cool for 10 minutes before slicing. Drain the cabbage, reserving 1/4 cup of the cooking liquid for the Parsley Sauce, and transfer to a serving dish. To serve, slice the meat and serve it with the cabbage, potatoes and sauce. or the parsley sauce, melt the butter over medium heat in a small saucepan. Gradually stir in the flour. Cook for 1 to 2 minutes, or until blended. Slowly stir in the cooking liquid, then the milk. Bring to a boil and cook, whisking constantly, for 3 to 5 minutes, or until slightly thickened. Add the salt, pepper and parsley and cook whisking constantly, for 3 to 5 minutes more, or until the sauce is smooth. Serve warm.

Courtesy of Margaret Johnson

ROAST CHICKEN WITH BACON AND LEEKS

2 tablespoons butter, at room temperature 3 pounds chicken, cut-up Salt and freshly ground pepper to taste 1 tablespoon canola oil 8 slices Tommy Moloneys Applewood Smoked Back Bacon, each cut in half 1 pound leeks (white part only), washed and sliced 1 cup low-sodium chicken broth 1 cup half-and-half cream 2 tablespoons minced fresh flat-leaf parsley

BACON, BLUE CHEESE, AND ZUCCHINI SOUP

2 tablespoons olive oil 6 slices Tommy Moloneys Applewood Smoked Back Bacon 1 medium onion, chopped 3 medium zucchini, sliced (reserve a few slices for garnish) 3 medium potatoes, peeled and cut into 1/2-inch pieces 4 cups low-sodium chicken broth 4 ounces crumbled blue cheese 2/3 cup half-and-half Freshly ground pepper to taste 3 tablespoons minced fresh flat-leaf parsley

reheat the oven to 350 F. Rub the butter all over the skin of the chicken pieces and season with salt and pepper. In a large ovenproof skillet over medium heat, cook the chicken, skin-side down, for 3 to 5 minutes, turn over, and cook for 5 minutes longer, or until lightly browned on both sides. Transfer the chicken to a platter.

Return the skillet to the heat. Cook the bacon, turning frequently, for 7 to 9 minutes, or to desired crispness. Add the leeks and cook for 3 to 5 minutes, or until soft but not browned. Return the chicken to the pan, season again with salt and pepper, cover, and bake for 35 to 40 minutes, or until the chicken is no longer pink inside. Remove the skillet from the oven. With a slotted spoon, transfer the chicken, bacon, and leeks to a platter. Return the skillet to medium heat. Stir in the stock or broth and bring to a boil, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Stir in the half-and-half, reduce heat to medium-low, and cook for 5 to 7 minutes, or until the mixture thickens slightly. To serve, divide the chicken, bacon, and leeks onto four serving plates and spoon the sauce over the top. Sprinkle with the parsley. Serves 6
Courtesy of Margaret Johnson

In a stockpot or large saucepan over medium heat, heat the oil. Add the bacon and cook, turning frequently, for 7 to 9 minutes, or to desired crispness. Remove the bacon, let cool, and then finely chop. Set aside. Add the onion, zucchini, and potatoes to the pot. Cook, stirring once or twice, for 5 to 7 minutes, or until the onion and zucchini are soft but not browned. Stir in the broth and cook for 12 to 15 minutes, or until the potatoes are tender. Remove from the heat and let cool for 10 minutes.

Working in batches, transfer the soup to a food processor or blender and pure until smooth. (Or, puree in the pot with an immersion blender.) Return soup to the pot, whisk in the cheese and half-and-half, and season with pepper. Simmer until heated through. To serve, ladle soup into shallow bowls and sprinkle with the reserved bacon and zucchini slices, and the parsley. Serves 4 to 6

Courtesy of Margaret Johnson

BACON, BIBB, AND APPLE SALAD WITH BRIE DRESSING

Brie Dressing 2/3 cup sour cream 1 tablespoon apple cider 2 ounces Brie, rind removed, chopped Dash of cider vinegar 4 slices Tommy Moloneys Applewood Smoked Back Bacon 3 tablespoons olive oil 1 Granny Smith apple, cored and chopped Salt and freshly ground pepper to taste 2 small heads of Bibb or butter lettuce, torn into pieces 1 tablespoon fresh lemon juice

BACON, LETTUCE, TOMATO AND AVOCADO SANDWICH

4 slices Tommy Moloneys Applewood Smoked Back Bacon 1 avocado 8 slices white bread, toasted 4 lettuce leaves 8 slices tomato Freshly ground black pepper 2 tablespoons mayonnaise

o make the dressing: In a small saucepan over mediumlow heat, whisk together the sour cream, cider, cheese, and vinegar. Cook for 3 to 5 minutes, or until the cheese has melted and the mixture is smooth and creamy. Set aside.

T I

n a large lightly greased skillet, cook the bacon, turning frequently, for 7 to 9 minutes, or to desired crispness. Remove the bacon and let cool. Cut the avocado in half, remove the pit, peel, and slice. Lay out four slices of the bread. Top with the cooked bacon, avocado, lettuce, and tomato. Season with pepper. Spread the mayonnaise on the remaining bread and place on top. Cut sandwich diagonally in half and serve. Makes 4 sandwiches

n a large lightly greased skillet, cook the bacon, turning frequently, for 7 to 9 minutes, or to desired crispness. Remove the bacon, let cool, and then finely chop. Set aside. Return the skillet to medium heat, add 1 tablespoon of the olive oil, and the apples. Saut the apples for 3 to 5 minutes, or until slightly tender. Season with salt and pepper. To compose the salad: Divide the lettuce among 4 salad plates. Drizzle with the remaining 2 tablespoons of olive oil and the lemon juice. Top the lettuce with the warm apples and bacon, and spoon the dressing over all. Serves 4

Courtesy of Margaret Johnson

Courtesy of Margaret Johnson

olman Andrews was a cofounder of Saveur magazine and served as its second editor in chief. The recipient of six James Beard Foundation Awards, Colman frequently uses Tommy Moloneys products in his cooking and his use of our boiling bacon in his signature recipes has garnered critical acclaim. His latest book The Country Cooking of Ireland is rich with beautiful photographs, irresistible dishes and stories of the food and people who make Ireland a wonderful place to eat. The book is laced with charming snippets of folklore, song, and poetry and showcases traditional rural irish cuisine. A few of the recipes and photographs are contained in the following pages.

CORNED BEEF WITH PARSLEY SAUCE

2 lbs Tommy Moloneys Corned Beef 2 carrots chopped 1 onion chopped 2 tbsp butter 2 tbsp white flour 3/4 cup milk 2 tsp minced fresh parsley 1/2 tsp english mustard Pinch of nutmeg Salt and pepper

P F

ut the corned beef, carrots, and all but about 1 Tbsp of the onion into a large pot, cover with water, and bring to a boil over high heat. reduce the heat to medium-low, and skim the foam from the surface of the water. Cover and simmer for about 2 1/2 hours or until the corned beef is tender. Remove from the liquid, wrap in foil, and set aside. Reserve about 3/4 cup of the cooking liquid.

or the parsley sauce, melt the butter in a small saucepan over medium heat. Mince the reserved onion and add to the butter. Cook for about 1 minute, then whisk in the flour and cook for about 1 minute more. Add the reserved cooking liquid, milk, parsley, mustard, nutmeg, and salt and pepper to taste, whisking the ingredients together until smooth. Cook for 5 minutes more, whisking constantly, until the sauce thickens. To serve, slice the corned beef and spoon the sauce over it. Serves 4.

Courtesy of Colman Andrews

Black Pudding with Cabbage and Apples

2 tbsp butter 2 slices Tommy Moloneys Bacon cut into 1/4 by 2 strips 1 lb Tommy Moloneys Black Pudding, casing removed, cut on the diagonal into 1/4 slices 1 onion, diced 1 small head green or white cabbage, thinly sliced 2 green cooking apples, peeled, cored, thinly sliced and cut into 1/4 strips 1/2 cup beef or chicken stock Salt and pepper

elt the butter in a large skillet over medium heat, then fry the bacon for 2 to 3 minutes or until it begins to brown. Remove with a slotted spoon and drain on paper towels.

Working in batches if necessary, add the black pudding slices to the pan and cook for 2 to 3 minutes per side. remove and set aside in a bowl covered with foil to keep warm.

Add the onion to the pan and cook for 2 to 3 minutes, stirring frequently; then add the cabbage, apples, reserved bacon, and stock. Increase the heat to low, cover, and cook for about 15 minutes, or until the cabbage is cooked but slightly crunchy. Season to taste with salt and pepper. To serve, divide the cabbage mixture evenly among 4 plates and top with the black pudding. Serves 4.

Courtesy of Colman Andrews

Baked christmas ham

1 whole Tommy Moloneys 9lb ham 20 or so cloves 1 bottle Guinness stout 2 cups dark brown sugar, plus more as needed

ut the ham into a pot large enough to hold it with some room left over, then fill with water to cover. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, covered, for 2 1/2 hours, skimming off any foam that rises to the surface from time to time.

Preheat the oven to 475 Carefully remove the ham from the pot and pat dry, then peel off the skin, leaving a layer of fat. Stud the fat all over with cloves, spacing them as equally as possible. Put the ham on a rack in a large roasting pan, drizzle with Guinness, then sprinkle brown sugar all over the ham, packing it down with your hands to form a crust. Add additional sugar if necessary to cover. Bake for 30 to 40 minutes or until the crust is dark golden brown. Serves 16-18.

Courtesy of Colman Andrews

STOUT & ONION SAUSAGE ON A BED OF COLCANNON CHAMP

Champ should be soft in consistency but not sloppy. Once mastered, this recipe can be adapted for different results. Try replacing the milk with crme fraiche or quark (skimmed-milk soft cheese), or add some steamed cabbage to turn it into that other Irish favourite, colcannon. 1 1/2 lb potatoes, well scrubbed 6 tbsp milk 4 spring onions (scallions), finely chopped 2 oz butter salt and freshly ground white pepper 6 oz of shredded savoy cabbage (streamed)

over the potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife.

Heat the milk in a pan with the spring onions for 5 minutes until the spring onions have softened. Drain the potatoes in a colander and then peel while they are still hot. Push through a potato ricer or sieve using a spatula. Beat 1 1/2oz of the butter into the warm mashed potato and then mix in the milk and spring onion and cabbage mixture. Season to taste. Spoon the cabbage, potato and onion mixture into a warmed serving dish and make a slight dip in the middle. Add the remaining knob of butter and allow it to melt into the champ. o serve, char-grill two Glenbrody Stout and Onion sausages per person. Plate by spooning the mash in the center of each plate. Then cross with two sausages and garnish with a sprig of rosemary. Serves 4-6.

Beer Battered Cocktail Sausages with Mustard Mayo

Sunflower oil, for deep-frying 7 oz plain flour, plus extra for dusting 2 oz corn flour 4 fl oz lager 1 tbsp wholegrain mustard 1 lb of Tommy Moloneys cocktail sausages

FOR THE MUSTARD MAYONNAISE 8 tbsp mayonnaise 6 tbsp wholegrain mustard Juice of 1/2 lime Salt and freshly ground black pepper

To make the beer batter, sift the flour and corn flour into a bowl. Make a well in the centre and add the lager and mustard. Whisk the liquid ingredients together and then gradually whisk into the flour mixture until you have achieved a smooth batter. Season to taste. Dust the cocktail sausages in a light coating of flour and then dredge in the batter, shaking off any excess. Deep-fry for about 5 minutes or until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer. Meanwhile, make the mustard mayonnaise, place the mayonnaise in a bowl with the mustard and lime juice. Season to taste and mix until well combined. To serve, drain the beer battered cocktail sausages well on kitchen paper and stick on to forks or cocktail sticks. Arrange on serving plates with small bowls of the mustard mayonnaise on the side for dipping.

eat the oil in a deep-fat fryer to 350F, until a small piece of white bread turns golden brown in about 30 seconds; or use a deep-sided pan and ensure that it is only half full.

Irish mixed grill

4 lamb's kidneys, skinned, halved and cored, rinsed and dried with kitchen paper 4 lamb cutlets, trimmed of excess fat 4 fillet of beef steaks, each 4oz 2 tablespoons olive oil Salt and freshly ground black pepper 8 Tommy Moloneys Bacon 8 Tommy Moloneys Pork Sausages 4 eggs 8oz Tommy Moloneys Black Pudding, cut into 4 slices 4 tomatoes, halved 4 large, flat mushrooms

irst prepare the meats: brush the kidneys, cutlets and steaks with the olive oil and season well with the salt and pepper.

Put the bacon rashers onto a board and stretch them with the back of a knife, then roll them up and thread onto cocktail sticks. Preheat the oven to 300F. Put 2 large ovenproof serving dishes into the oven to warm. Heat the grill to high and cook the ingredients in the following order, removing them as they're cooked and putting them onto the serving dishes to keep warm in the oven.

First, grill the sausages and kidneys for 8-10 minutes, turning frequently, then grill the lamb cutlets and bacon rolls for 5-6 minutes. Next, grill the steaks and black pudding for 2-3 minutes on each side. Remove the rack from the grill pan, add the tomatoes and mushrooms and brush with the hot fat remaining in the pan. Season well with salt and pepper and grill for 2-3 minutes. Arrange the tomatoes and mushrooms on the dish with the meats. Skim all the fat from the juices remaining in the grill pan and spoon the juices over the meats. Finally, fry the eggs, and serve the lot!.

Order your Taste of Home today!

Through our attractive and informative website Tommy Moloneys can ship you exactly what you need anywhere in the U.S. We make our own products fresh daily using only the finest imported ingredients in our USDA approved plant. Today Tommy Moloneys premium Irish products remain the standard for the Irish community in America. We guarantee your satisfaction or you get your money back. As well as our meat products we offer Irish Cheese, Salmon, Butter, Preserves and other grocerys. We also supply Gift Baskets as corporate and seasonal presents. So shop Tommy Moloneys today for a real taste of home! All products are shipped via UPS (2 Day Delivery) in an insulated shipping container with dry ice to insure that the product arrives fresh.

www.tommymoloneys.com