Why not take full advantage of our 33% reduction off our prices on our great 21 day aged Irish Beef

Here is a really easy to follow recipe and where you can enjoy some of our great beef that has 33% off for the rest of the week Beef with balsamic dressing 900g / 2lb of 21 Day aged Irish sirloin steak 1 medium red onion, peeled - 2 cloves of garlic, peeled and crushed - 1 tablespoon of olive oil 2 tablespoons of balsamic vinegar - Ground black pepper, to taste Method 1. Grate the red onion and place in a dish large enough to hold the meat lying flat 2. Next stir in the crushed garlic and olive oil. Add the balsamic vinegar and season with black pepper. Mix everything thoroughly 3. Now place the beef flat in the dish and make sure that the meat is completely coated with the onion and balsamic mixture 4. Cover with clingfilm and marinate for at least 1 hour in the fridge but preferably overnight 5. Remove the meat from the fridge 15 minutes before you are ready to grill it 6.Then place the beef over a hot barbeque and cook for 4 to 5 minutes each side if you want your steak cooked ‘rare’, cook for a minute or two longer for ‘medium’ and leave the steak for 6 to 8 minutes each side if you like your beef ‘well done’ 7.When the beef is cooked, leave to sit for about 5 minutes and then slice into 1½ inch strips and serve immediately

SUPERSTARS PRICES have arrived with more than 33% off some great 21 day aged Irish Beef.

Happy Monday and here at Nolans we are going to Beef up your week with more than 33% off selected cuts of 21 Day in house Aged Irish Beef. Come down and meat our Craft Butchers and let them guide you through this weeks great SUPERSTARS BEEF PRICES. Look out today for some great easy to follow recipes on our facebook page and you can pick up some printed recipes from the Butcher Counter

You dont have to be cross to try one of these....at our bakery counter today...still warm and sticky

We have great in house 21 Day aged Irish beef..... Cut and crafted by our in house butchers.

Happy New Year, and welcome to The Year of the Dog.... Easy to follow beef recipe to help you celebrate this important day in the Chinese calendar. Crispy Chilli Beef Ingredients 350g thin-cut round steak very thinly sliced into strips 3 tbsp cornflour 2 tsp Chan Chan spice powder rub 100ml vegetable oil 1 red pepper, thinly sliced 1 red chilli, thinly sliced 4 spring onions , sliced, green and white parts separated 2 garlic cloves, crushed Thumb-sized piece ginger , cut into matchsticks 4 tbsp rice wine vinegar or white wine vinegar 1 tbsp soy sauce 2 tbsp sweet chilli sauce 2 tbsp tomato ketchup Cooked noodles, to serve (optional) prawn crackers, to serve (optional) Method 1.Put the beef in a bowl and toss in the cornflour and Chan Chan rub. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil. 2.Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.

Maybe you would like to celerbrate the Chinese New Year at home with a easy to follow recipe. Grilled miso salmon with rice noodles Ingredients 4 salmon fillets, about 140g each Sunflower oil, for greasing For the miso glaze 2 tsp brown miso paste 2 tsp balsamic vinegar 2 tsp soy sauce 1 tsp Spanish smoked paprika For the noodles 200g dried rice noodles 3 tbsp sunflower oil 3 garlic cloves, finely grated 25g ginger , finely grated 8 spring onions, sliced 2 medium red chillies, thinly sliced 100g beansprouts small pack of coriander, chopped 1 tbsp. fish sauce Method 1. Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely. 2.Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through. 3.Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

We would like to wish all our Chinese Customers a Very Happy New Year.

Do you want that friday feeling.... just pop down to Nolans and treat yourself to a very special Donut.

We have a great food demo with Paleo Ireland and are introducing there great tasty new ready meals in store on Saturday 17th February from 12.00 - 3.00pm www.paleoireland.ie

Yes the countdown has begun.......they are BACK tomorrow.