With Neven Maguire · 2020. 6. 22. · RECIPE IngredientsRECIPE (Serves 6-8) 2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil 700g Simply Better Connemara Hill Lamb Fresh Irish

A collection of Neven's favourite Simply Better recipes

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With Neven Maguire

RECIPE

Ingredients (Serves 4)200ml Simply Better Irish Made Wexford Natural Yogurt

200ml Simply Better Award Winning Pure Wexford Apple Juice

2 Tbsp Simply Better Spanish Orange Blossom Honey

225g Porridge Oats

200ml Cream

1 Tsp Vanilla Extract

1 Granny Smith Apple

Granola Sprinkles3 Tbsp Simply Better Organic Grade A Canadian Maple Syrup

100g Simply Better Handmade Red Berry Granola

Fresh Fruit, such as berries, mango, peaches, to serve

Method 1. To make the Bircher muesli, mix the oats in a large non-metallic bowl with the cream, apple juice, yogurt, honey and vanilla extract. Remove the core from the apple and then grate the apple into the softened oat mixture. Cover with clingfilmandsetasideovernightinthefridgetosoak.2. To make the granola sprinkles, preheat a small non-stick frying pan on medium

heat. Add in the granola and drizzle over the maple syrup and toast for 5 minutes. Turn off the heat and set aside to cool. Store in an air tight container and use as required.

3. To serve, divide the Bircher muesli among glasses or bowls and scatter over the granola sprinkles and fresh fruit to serve.

Bircher Muesli

FRUITYFresh and

SIMPLY BETTER

Handmade Irish Preserves

Irish Made Yogurts

Award Winning Irish Handmade Granola

"We only use Irish Fruit in our range of Handmade Preserves"

"Made with milk from the Dunne Family dairy herd on Killowen Farm in

Co. Wexford"

Simply Better Handmade Irish Preserves

300g | €2.89Mix & Match Offer Valid Until 24.09.19

Simply Better Irish Made Yogurts

140g | 99c

Simply Better Irish Handmade Granola

50g | €1.79Mix & Match Offer Valid Until 24.09.19

COOK | W ITH NEV EN M AGUIR E

99c

32

FLAVOURPacked with

SIMPLY BETTER COOK | W ITH NEV EN M AGUIR E

Simply Better Irish Sliced Ham Range

140g | €3.89

Simply Better Handmade Tomato, Chilli & Balsamic Relish

290g | €2.79

Simply Better Irish Made Salads

165g - 250g | €2.99

Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar Slices

180g | €2.49

Simply Better Irish Made Soup

400g | €2.49

Warm up with some IRISH MADE SOUP

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€2.79

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"Made with Irish Chicken""Produced in Co. Kilkenny"

54

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CURRYCrowd-pleasing

RECIPE

Ingredients (Serves 4)2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil

1 Tbsp Simply Better Organic Mild Curry Spice Seasoning

4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets, cut into 2.5cm (1in) cubes

1 Tin of Simply Better Italian Chopped Tomatoes

1 Onion, finely chopped

2 Garlic Cloves, crushed

2 Tsp Finely Grated Root Ginger

1 Sweet Potato or Butternut Squash, peeled and cubed

1 Tbsp Mango Chutney

400g Tin of Coconut Milk

400g Tin of Chickpeas, drained and rinsed

Sea Salt & Freshly Ground Black Pepper

Steamed Basmati Rice, to serve

Handful of Fresh Coriander Sprigs, to garnish

Method 1. Heat the oil in a large pan over a medium-high heat and fry the onions and

garlic for 4-6 minutes, until golden brown. Stir in the ginger and sweet potato or butternut squash and cook for 1 minute.

2. Add the Mild Curry Spice Seasoning and a pinch of salt and cook for another minute. Add the tomatoes, mango chutney and coconut milk. Stir well to combine, then bring to a fast simmer for 3-5 minutes, until the sauce is so well reduced that it is almost sticking to the bottom of the pan, stirring occasionally. Stir in the cubed chicken.

3. Slowly bring to the boil, then reduce the heat and simmer gently for 10–15 minutes, until the chicken is cooked through and completely tender. Add in the rinsed chickpeas and cook for a further 3-4 minutes. Season to taste.

4. To serve, arrange the basmati rice and chicken curry on warmed plates and scatter over the coriander sprigs to garnish.

Corn Fed Chicken Curry

RECIPE

Ingredients (Serves 4)4 Simply Better Fresh Irish Corn Fed Chicken Supremes3 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil4 Shallots, peeled and halved2 Large Garlic Bulbs, peeled and halved

1 Lemon, cut in half lengthways and sliced4 Fresh Thyme SprigsSea Salt & Freshly Ground Black PepperLightly Dressed Rocket and Green Beans, to serve

Method1. Preheat the oven to 180°C (350°F / Gas Mark 4).

2. Heat 1 tablespoon of the rapeseed oil in a non-stick frying pan over a low heat. Add the shallots and garlic and sauté for 5 minutes until they begin to catch some colour. Transfer to a small roasting tin.

3. Increase the heat under the frying pan to high, add another tablespoon of the oil and quickly seal the chicken supremes for 2 minutes on each side, until browned. Transfer the chicken supremes to the small roasting tin, tucking them around the shallots and garlic, then tuck in the lemon slices and thyme sprigs. Season with salt and pepper, then drizzle over the remaining tablespoon of the rapeseed oil. Place in the oven for 25-30 minutes until the chicken supremes are cooked through.

4. Remove the chicken from the oven and cover loosely with foil for 5 minutes to allow the chicken to rest, then serve straight to the table with the rocket and green beans.

Garlic & Lemon Corn Fed Chicken with Rocket

RECIPE

Method 1. Preheat the oven to 180°C (350°F / Gas Mark 4). Drain the oil from the

sun dried tomatoes and add 1 tablespoon of the oil to a casserole dish with a lid. Add half the butter and place on the hob to heat. Season the chicken thighs, add to the dish, skin side down, and cook for 2-3 minutes until lightly browned. Turnover and cook for another minute or so until sealed. Transfer to a plate and set aside.

2. Add another tablespoon of the drained sun dried tomato oil to the dish together with the remaining butter, then tip in the onion and garlic. Sauté for 2-3 minutes until softened but not browned. Add the chorizo and rice and cook for another 2 minutes, stirring regularly until the chorizo has begun to release its oil and all the rice grains are well coated.

3. Pour the wine into the dish, stirring to combine, then add the stock and fold in the tomatoes. Arrange the chicken on top, pushing the thighs down into the rice. Cover with the lid and bake for 35-40 minutes until all the liquid has been absorbed and the chicken and rice are cooked through and tender. Scatter over the parsley and place directly on the table to serve.

Ingredients (Serves 4)8 Simply Better Fresh Irish Corn Fed Chicken Thighs

1 Jar of Simply Better Italian Sun Dried Tomatoes

100g Simply Better Spanish Chorizo Ibérico De Bellota, peeled and sliced

Simply Better Atlantic Sea Salt & Organic Herbs

150ml Dry White Wine

25g Butter

1 Large Onion, peeled and finely chopped

2 Garlic Cloves, peeled and crushed

350g Long Grain Rice

600ml Chicken Stock

2 Tbsp Roughly Chopped Fresh Flat-Leaf Parsley

Corn Fed Chicken & Chorizo Rice Bake

Simply Better Organic Herbs, Spices & Seasonings

€3.99Simply Better Fresh Irish Corn Fed Chicken Thighs

400g | €1.99

Simply Better Fresh Irish Corn Fed Chicken Supremes

2 Pack | Was €4.49 Now €4 Save 49c

Simply Better Cold Pressed Irish Rapeseed Oil

250ml | €2.99

"Produced on Derrycamma

Farm, Co. Louth"

ONLY

€4

Offer Valid Until 24.09.19Offer Valid Until 24.09.19Mix & Match Offer Valid Until 24.09.19 76

"Bronze Die Pasta soaks up more of the sauce!"


Ingredients (Serves 4)

2 Packs of Simply Better Irish Angus Sea Salt & Herb Beef Meatballs

1 Pack of Simply Better Italian Bronze Die Conchiglioni

2 Jars of Simply Better Italian Tomato & Mascarpone Pasta Sauce

1 Tub Simply Better Italian Buffalo Mozzarella, drained and sliced

20g Simply Better 30 Month Matured Parmigiano Reggiano, grated

2 Tbsp Simply Better Italian Basil Pesto

2 Tbsp Simply Better Sicilian DOP Val di Mazara Extra Virgin Olive Oil

Lightly Dressed Mixed Salad, to serve

Method 1. Preheat the oven to 180°C (350°F/ Gas Mark 4).

2. Bring a pot of salted water to the boil and add the Conchiglioni, return to the boil and allow to cook for 5-6 minutes. Remove from the heat and drain the pasta in a colander before allowing to cool.

3. Heat one tablespoon of the oil in a large frying pan over a high heat and fry the meatballs, in batches, for 5-6 minutes until browned on all sides. Once browned remove from the heat and allow to cool.

4. To assemble, pour one jar of tomato & mascarpone pasta sauce into the base of an ovenproof baking dish. Place the pasta shells in the baking dish, open side facing up, and place the meatballs in between the shells. Pour over the second jar of the pasta sauce before topping with the sliced mozzarella and grated Parmesan. Drizzle the shells with the basil pesto and some of the extra virgin olive oil before transferring to the oven to cook for 20 minutes until the cheese has melted and become golden in colour.

5. Serve straight to the table with the mixed salad.

RECIPE

Irish Angus Meatball Conchiglioni Pasta Bake

SIMPLY BETTER

Fresh Italian Pasta & Pasta Sauce

Bronze Die Italian Pasta & Pasta Sauce

"Made with Free Range Eggs"

"Made with Italian Tomatoes"

ITALYA taste of

Simply Better Italian Fresh Egg Pasta

250g | €2.49

Simply Better Italian Bronze Die Pasta

500g | €2.99

Simply Better Italian Pasta Sauce

428g | €2.89

Simply Better Italian Pasta Sauce

250g | €2.69

NEW

NEW

Mix & Match Offer Valid Until 24.09.19


NEW

98


SHEPHERD'S PIECheesy

RECIPE

Ingredients (Serves 6-8)2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil

700g Simply Better Connemara Hill Lamb Fresh Irish Lamb Mince

1 Tin of Simply Better Italian Chopped Tomatoes

2 Tsp Simply Better Organic Garlic & Herb Seasoning

¼ Tsp Simply Better Organic Cinnamon

Simply Better Atlantic Sea Salt & Organic Herbs

2 Carrots, diced

2 Onions, finely chopped

2 Celery Sticks, diced

100g Button Mushrooms, sliced

1 Tbsp Worcestershire Sauce

100ml Chicken or Beef Stock

100ml White Wine

20g Plain Flour

Knob of Butter

100g Frozen Garden Peas, thawed

Buttered Peas, to serve

Cheesy Mash150g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated

1kg Rooster Potatoes, cut into chunks

75g Butter, plus a little extra

Shepherd’s PieRECIPE

One Tray Greek Lamb Mezze

"Our Connemara Hill Lamb is only in season from July – December

Try it now!"

"Made with San Marzano Tomatoes"

"Made using milk from farms in West Cork"

Simply Better Connemara Hill Lamb Fresh Irish Lamb Mince

350g | €3

Simply Better West Cork Co-Op Extra Mature Grated Drinagh Cheddar

200g | €2.49

Simply Better Italian Chopped Tomatoes

400g | €1.19

350g Simply Better Connemara Hill Lamb Fresh Irish Lamb Mince

1 Simply Better Free Range Corn Fed Large Egg

2 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil

50g Simply Better Rustic Ciabatta Breadcrumbs

100g Simply Better Barrel Aged Greek Feta, crumbled

100g Simply Better Italian La Bella Della Daunia Green Olives

Simply Better Wild Atlantic Sea Salt with Organic Herbs

½ Tsp Simply Better Organic Oregano

2 Red Onions, halved

2 Tbsp Fresh Flat-Leaf Parsley, Chopped

2 Large Potatoes, cut into wedges

1 Courgette, cut into batons

12 Cherry Tomatoes

Freshly Ground Black Pepper

Method 1. Preheat the oven to 200°C (400°F/ Gas Mark 6).

2. Place the lamb, breadcrumbs, egg, oregano and seasoning in a bowl, then grate in half an onion and add 1 tablespoon of the parsley. Using your hands, mix until well combined and shape into eight even-sized patties. Place in a large, shallow roasting tin.

3. Cut the rest of the onion halves into wedges and arrange them around the lamb patties with the potato wedges, courgette batons and cherry tomatoes. Drizzle over the olive oil and season to taste.

4. Roast for about 40 minutes, turning everything once, until the lamb patties are cooked through and the vegetables are all tender and lightly charred.

5. Remove the tin from the oven and scatter over the feta cheese and green olives with the rest of the parsley. Bring straight to the table to allow everyone to help themselves.



ONLY

ONLY

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€3

€1.19

€2.49

Method 1. Put a frying pan over a high heat and add a little of the oil. Season the minced lamb with the

Atlantic Sea Salt, then add it to the pan to fry in batches. Don’t cover the surface of the pan completely, as adding too much meat will reduce the temperature of the pan and the meat won’t brown. Avoid over-stirring the mince as it fries. Leave it alone and allow it to develop a good brown colour before breaking it up with a wooden spoon and turning it over. Drain in a colander to remove any excess fat.

2. Wipe out the pan, then add the butter and allow it to melt over a medium heat. Add in the vegetables and sauté for 2-3 minutes.

3. Tip in the browned lamb mince, stirring to combine. Add in the white wine and stock followed by the Garlic & Herb seasoning, then stir in the Worcestershire sauce. Add in the chopped tomatoes andcinnamon.Sprinkleovertheflourandcookfor2-3minutes,stirringcontinuouslytomixintheflour.Bringtotheboilandthenreducetheheattoagentlesimmerandcookfor1hour, until meltingly tender. If the sauce becomes too thick add a little more water.

4. During the last half an hour of cooking time, make the mash. Put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pot over a low heat for 2-3 minutes to remove as much moisture as possible. Remove the pot from the heat, then mash with a potato masher until smooth. Beat in the cheese and butter and season to taste.

5. Preheat the grill.6. Spoon the mince into a baking dish, then spoon the mash on top. Dot with a little more butter and grill until golden. Alternatively, leave to cool completely and store in the fridge for up to two days, then preheat the oven to 180°C (350°F / Gas Mark 4) and cook on the bottom shelf for 45 minutes, until bubbling and brown. Serve straight to the table with a dish of the buttered peas alongside.

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4 Simply Better Fresh Organic Irish Salmon Darnes

4 Slices of Simply Better Italian Prosciutto Di Parma

1 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil

4 Tsp Simply Better Italian Basil Pesto

12 Asparagus Spears, trimmed

4 Fresh Dill Sprigs

Juice of ½ Lemon

25g Butter

Freshly Ground Black Pepper

Lightly Dressed Mixed Salad, to serve

Sautéed New Potatoes, to serve

Lemon Wedges, to garnish

Method 1. Preheat the oven to 190°C (375°F / Gas Mark 5)

2. Blanch the asparagus spears in a pan of boiling salted water for 1 minute. Drain and quickly refresh under cold running water, then tip into a bowl of ice-cold water to cool completely. Drain well and pat dry on kitchen paper.

3. Season each salmon darne with pepper and arrange 3 asparagus spears, trimming them down as necessary, and a dill sprig on top of each fillet. Lightly wrap a slice of Prosciutto Di Parma around each bundle and place in a shallow non-metallic dish, then add a squeeze of lemon juice.

4. Heat the olive oil in a large ovenproof frying pan over a medium-high heat and add the butter. Once it stops foaming, add the salmon wraps presentation-side down and cook for 4-5 minutes all over to seal. Transfer to the oven and roast for another 8 minutes, until the salmon wraps are cooked through.

5. To serve, arrange the salmon wraps on warmed serving plates and spoon some of the basil pesto to one side. Add some of the mixed salad to each plate and have a separate warmed dish of the sautéed new potatoes and lemon wedges for the table.

RECIPE

Salmon & Asparagus Wraps with Basil Pesto

SALMONOrganic Irish

SIMPLY BETTER

I was delighted to meet the team from Oliver Carty in Co. Roscommon who produce the range of Simply Better Organic Herbs, Spices and Seasonings. I really enjoy cooking with the range and have found so many uses for them when I’m cooking at home, I’ve even started using the Curry spice seasoning in my cookery school, the ingredients are all organic and it’s free from MSG! The Garlic & Herb Seasoning is great when cooking steaks and casseroles andtheCajunSpiceisidealforaddingflavourtochicken,salmonorevensweet potato wedges. Discover the range in your local Dunnes Stores.


1312

SIMPLY BETTER

RECIPE RECIPE

Method 1. Place all the marinade ingredients into a bowl and mix well to combine,

then add the Irish Bacon Medallion Steaks and toss to coat. Cover with cling film and place in the fridge for 1–2 hours, or overnight is fine.

2. Heat the oil in a frying pan over a medium heat, place the medallion steaks in the frying pan and cook gently for 12 minutes, turning halfway through cooking.

3. Serve with Simply Better Mixed Herb Green Vegetable Selection with Herb Irish Butter and baby boiled potatoes.

Method 1. Place the potatoes in a large pot of salted water. Bring to the boil, then

cover and simmer for 15-20 minutes, until the potatoes are tender without breaking up. Drain and return to the pot over a low heat to dry out.

2. Preheat 10ml of oil in a large frying pan over a medium heat. Place the sausages in the pan and cook gently for 15 minutes, turning occasionally until golden brown.

3. Heat the milk in a small saucepan or in the microwave. Melt the butter in a sauté pan over a medium heat and sauté the spring onions that have been finely chopped for 2-3 minutes, until tender. Mash the potatoes, then beat in the warmed milk and butter with spring onions until you have a smooth creamy mash. Season with salt and pepper and serve at once with the sausages and caramelised red onion chutney.

Ingredients (Serves 4)4 Simply Better Dry Cured Unsmoked Irish Bacon Medallion Steaks

10ml Simply Better Cold Pressed Irish Rapeseed Oil

Simply Better Mixed Herb Green Vegetable Selection with Herb Irish Butter, to serve

Baby Boiled Potatoes, to serve

Marinade2 Tbsp Simply Better Balsamic Vinegar of Modena

2 Tbsp Simply Better Handmade Wholegrain Mustard

2 Tbsp Simply Better Handmade Soy & Ginger Sauce

2 Tbsp Simply Better Organic Grade A Canadian Maple Syrup

1 Tsp Simply Better Organic Harissa Spice Seasoning

Ingredients (Serves 4)2 Packs Simply Better Irish Pork Sausages

10ml Simply Better Cold Pressed Irish Rapeseed Oil

Simply Better Handmade Caramelised Red Onion Chutney

Champ Mash1kg Floury Potatoes (such as Rooster), peeled and cut into even sized chunks

100ml Milk

75g Butter

3-4 Spring Onions, finely chopped

Sea Salt & Freshly Ground Black Pepper

Glazed Irish Bacon Medallion Steaks

Irish Pork Sausages with Champ Mash & Caramelised Red Onion Chutney

Simply Better Dry Cured Bacon Medallion Steaks

2 Pack | Was €5.49 Now €5 Save 49c

Simply Better Handmade Soy & Ginger Sauce

250ml | €2.99Offer Valid Until 24.09.19

Simply Better Organic Grade A Canadian Maple Syrup

250ml | Was €6.49 Now €5.99 Save 50cOffer Valid Until 24.09.19

NEW Simply Better Irish Pork Sausages

4 Pack | €2.19Mix & Match Offer Valid Until 24.09.19

Simply Better Handmade Caramelised Red Onion Chutney

300g | €2.79

Simply Better Wexford Farmhouse Ice Cream 500ml Was €5.99 | Now €4.99

Offer Valid Until 24.09.19


Offer Valid Until 24.09.19

SAVE

€1

FARMHOUSE ICE CREAMAward Winning Irish

"Made with milk from the Cooper family's

dairy herd on Featherbed Farm in Co. Wexford"

1514

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Documents

With Neven Maguire · 2020. 6. 22. · RECIPE IngredientsRECIPE (Serves 6-8) 2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil 700g Simply Better Connemara Hill Lamb Fresh Irish