Healthy January Done Right: Indulgent Recipes with Butcher.ie’s Premium Cuts
As we reach the middle of January, many of us are settling into new routines, prioritising health and fitness after the festive season’s indulgence. If you’re focusing on wellness but refuse to compromise on taste and quality, we’ve got you covered. With the finest cuts of Irish meat from Butcher.ie, you can transform your healthy eating plan into a gourmet experience.
Butcher.ie is committed to sourcing and delivering only the best — from free-range chicken fillets and succulent Wagyu striploin steaks to versatile turkey mince, strips, and nutrient-rich chicken liver. These are ingredients for those who demand excellence, value quality, and enjoy the finer things in life.
We’ve crafted a series of recipes that combine bold flavours, balanced nutrition, and a touch of creativity to inspire your January meal plans. Whether it’s herb-crusted fillet steak with truffle cauliflower purée, turkey enchilada bake with spiced beans, or a vibrant chicken liver dish that will surprise your palate, each recipe is designed to nourish and delight.
Why settle for the ordinary when you can create extraordinary meals with Ireland’s finest produce? Let us show you how to make this Healthy January as exciting as it is rewarding. Ready to get started? Let’s dive into these exquisite recipes!
Chicken Milanese with Lemon Rocket Salad and Roasted Vegetables
Serves: 4
Prep Time: 20 minutes
Cooking Time: 30 minutes
Ingredients:
- Chicken Fillets (1kg): Butcher.ie – Chicken Fillets
- 1 cup wholemeal breadcrumbs
- 1 tbsp grated Parmesan (optional)
- 1 egg, beaten
- Zest of 1 lemon
- 1 tsp dried oregano
- 1 tbsp beef dripping: Butcher.ie – Beef Dripping
For the sides:
- 1 courgette, sliced
- 1 red pepper, diced
- 1 red onion, quartered
- 200g rocket
- 1 tbsp olive oil
- Juice of 1 lemon
Method:
- Prepare the Chicken: Flatten chicken fillets with a mallet to 1cm thick. Mix breadcrumbs, Parmesan, lemon zest, and oregano. Dip chicken in beaten egg, then coat with breadcrumb mixture.
- Cook the Chicken: Heat beef dripping in a skillet over medium heat. Fry the fillets for 3–4 minutes on each side until golden and cooked through.
- Roast the Vegetables: Toss courgette, pepper, and onion with olive oil, season with salt, and roast at 200°C for 20 minutes.
- Prepare the Salad: Toss rocket with lemon juice and olive oil.
- Serve: Plate the chicken with roasted vegetables and the salad on the side.
Mexican Turkey Enchilada Bake with Spiced Black Beans
Serves: 4
Prep Time: 20 minutes
Cooking Time: 30 minutes
Ingredients:
- Turkey Mince (1kg): Butcher.ie – Turkey Mince
- 1 tbsp beef dripping: Butcher.ie – Beef Dripping
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 200g chopped tomatoes
- 4 wholemeal tortillas
For the sides:
- 1 cup black beans
- 1 tsp chilli powder
- Juice of 1 lime
- 2 tbsp fresh coriander
Method:
- Cook the Turkey Filling: Heat beef dripping in a pan, sauté onion and garlic, add turkey mince and spices, and cook until browned. Add tomatoes and simmer for 10 minutes.
- Assemble the Bake: Fill tortillas with turkey mixture, roll, and place in a dish. Top with leftover sauce and bake at 180°C for 15 minutes.
- Prepare the Beans: Heat black beans with chilli powder and lime juice. Stir in coriander.
- Serve: Plate enchiladas with spiced beans on the side.
Italian Turkey Strip Ragù with Courgetti
Serves: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
- Turkey Strips (1kg): Butcher.ie – Turkey Strips
- 1 tbsp beef dripping: Butcher.ie – Beef Dripping
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 400g chopped tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 4 medium courgettes (spiralised into courgetti)
Method:
- Cook the Ragù: Heat beef dripping, sauté garlic, carrot, and celery for 5 minutes. Add turkey strips, cook until browned, then stir in tomatoes, basil, and oregano. Simmer for 15 minutes.
- Prepare the Courgetti: Sauté courgetti in a separate pan for 2–3 minutes until tender.
- Serve: Spoon the ragù over courgetti and garnish with fresh basil.
Chicken Liver Tacos with Pickled Red Onion and Cabbage Slaw
Serves: 4
Prep Time: 25 minutes
Cooking Time: 15 minutes
Ingredients:
- Chicken Liver (1kg): Butcher.ie – Chicken Liver
- 1 tbsp beef dripping: Butcher.ie – Beef Dripping
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp apple cider vinegar
For the sides:
- 4 corn tortillas
- 1 red onion (sliced and pickled in apple cider vinegar)
- 1 cup shredded red cabbage
- Juice of 1 lime
Method:
- Prepare the Chicken Liver: Clean and pat dry. Season with smoked paprika, cumin, salt, and pepper.
- Cook the Liver: Heat beef dripping in a skillet, sear liver for 3–4 minutes per side. Deglaze pan with apple cider vinegar.
- Prepare the Salad: Toss red cabbage with lime juice and season. Pickle red onion in vinegar for 15 minutes.
- Serve: Fill tortillas with liver, pickled onion, and cabbage slaw.
Wagyu Steak Tagliata with Grilled Vegetables and Salsa Verde
Serves: 2
Prep Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
- Wagyu Striploin Steak (2 x 12oz): Butcher.ie – Wagyu Striploin
- 1 tbsp beef dripping: Butcher.ie – Beef Dripping
- 1 courgette, sliced
- 1 red pepper, sliced
- 1 handful cherry tomatoes
For the Salsa Verde:
- 1 cup parsley
- 1 tbsp capers
- 1 clove garlic
- Juice of 1 lemon
- 3 tbsp olive oil
Method:
- Cook the Steak: Heat beef dripping in a skillet. Sear Wagyu for 3 minutes per side for medium-rare. Rest for 5 minutes.
- Grill the Vegetables: Grill courgette, pepper, and tomatoes until charred.
- Make the Salsa Verde: Blend parsley, capers, garlic, lemon juice, and olive oil until smooth.
Serve: Slice steak, top with salsa verde, and serve with grilled vegetables.
Herb-Crusted Fillet Steak with Truffle Cauliflower Purée and Balsamic Glazed Rainbow Vegetables
Serves: 2
Prep Time: 25 minutes
Cooking Time: 25 minutes
Ingredients
For the Fillet Steak:
- Fillet Steak (2 x 8oz): Butcher.ie – Fillet Steak
- 1 tbsp beef dripping: Butcher.ie – Beef Dripping
- 2 tbsp fresh parsley (finely chopped)
- 1 tbsp fresh thyme (finely chopped)
- 1 tbsp Dijon mustard
- 1 tbsp breadcrumbs
For the Truffle Cauliflower Purée:
- 1 medium cauliflower (cut into florets)
- 1 tbsp truffle oil
- 2 tbsp milk (or unsweetened almond milk for a lighter option)
- Salt and pepper to taste
For the Balsamic Glazed Rainbow Vegetables:
- 1 carrot (cut into thin strips)
- 1 parsnip (cut into thin strips)
- 1 red pepper (sliced)
- 1 tbsp olive oil
- 1 tbsp balsamic glaze
Nutritional Info (per serving):
- Protein: 45g
- Vitamins: High in Vitamin C (cauliflower and red pepper), Vitamin A (carrot), and fibre (parsnip).
Method
- Prepare the Herb Crust:
- In a small bowl, mix chopped parsley, thyme, and breadcrumbs. Set aside.
- Cook the Fillet Steak:
- Preheat the oven to 200°C (180°C fan/gas mark 6).
- Heat beef dripping in a cast-iron skillet over medium-high heat. Sear steaks for 2 minutes per side until golden.
- Spread a thin layer of Dijon mustard on each steak and press the herb mixture on top.
- Transfer the skillet to the oven and cook for 5–7 minutes for medium-rare. Let rest for 5 minutes.
- Make the Truffle Cauliflower Purée:
- Steam or boil cauliflower florets until tender (10–12 minutes).
- Blend cauliflower with truffle oil, milk, salt, and pepper until smooth. Keep warm.
- Prepare the Rainbow Vegetables:
- Toss carrot, parsnip, and red pepper with olive oil and balsamic glaze. Roast in the oven for 15 minutes until caramelised.
- Serve:
- Plate the fillet steak on a bed of truffle cauliflower purée, surrounded by the balsamic-glazed rainbow vegetables. Garnish with a sprig of thyme for a finishing touch.
Thank You for Joining Us on Your Healthy Eating Journey
We hope these recipes inspire you to make the most of your Healthy January with premium-quality Irish meat from Butcher.ie. Whether you’re looking to elevate your meal prep, try something new, or simply enjoy exceptional ingredients, we’re here to help every step of the way.
Have questions, suggestions, or need more inspiration? Our team is always on hand to assist! Feel free to reach out to us directly:
- Email: info@butcher.ie
- Instagram: @Butcher.ie
- Twitter/X: @Butcher_ie
