Dunnes Stores Simply Better Summer Leaflet

With Neven Maguire

Make Your Summer Simply Better With Neven Maguire’s Favourite Summer Recipes

DISCOVER THE SIMPLY BETTER COLLECTION IN STORE

SUMMER 2021

SIMPLY BETTER

Page 4-7 Summer Salads

Page 8-9 Sensational Sandwiches

Page 10-15 Cook with Corn Fed Chicken

Make your Summer Simply Better I’m delighted to bring you this magazine packed with all of my favourite Summer recipes. Our weather in Ireland can be very unpredictable, especially in Summer, so I have created some delicious recipes using some of my favourite products from the Simply Better Collection that can be enjoyed if the sun shines or the rain pours.

Page 16-17 Egg Inspiration

Page 18-21 Summer Steak

Page 22-23 The Ultimate Cheeseboard

Page 24-27 Summer Seafood

Page 28-29 The Ultimate Antipasti Platter

My cookware range is now available in Dunnes Stores throughout Ireland and online at www.dunnesstores.com so I hope you get to try it and cook along with me this Summer.

Page 30-33 Perfect Pasta

Happy Cooking!

From Neven Maguire and the Simply Better Team

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Page 34-37 Sweeten Up Your Summer

Page 38-39 Cocktails & Mocktails

COOK | W ITH NEV EN M AGUIR E

Meet the

MAKERS IR EL A N D ’S EX P ERT P RO D UCERS

We are delighted to work with some of Ireland’s best producers to source our Award Winning Simply Better Collection. From Handmade Chutney & Relish to Handmade Fruit Coridals, we have everything you need to make your Summer, Simply Better.

Tom & Laura Sinnott Wexford Home Preserves | Co. Wexford Ryan Murphy Shellfish Ireland | Co. Cork

Colman, Mike & Brian Keohane Keohane’s of Bantry | Co. Cork

Clodagh Davis Naturally Cordial | Co. Wexford

Peadar & Mairin O’Lionaird Folláin | West Cork

Pat & Mary O’Neill O’Neill’s Bacon | Co. Wexford

Dermot & Michael Walsh Walsh’s Bakehouse | Co. Waterford

Helena Hickey Skeaghanore Duck | Co. Cork

Doreen & Wilfred Carleton Carleton Cakes | Co. Cavan

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Sensational

SALADS We are delighted to work with the Murphy family to source our Irish Farmhouse Ardsallagh Salad Cheese.

The Murphy family have been milking goats and making farmhouse cheese for over twenty years on their farm in Carrigtwohill, East Cork.

This cheese combines the Greek tradition of cheese-making with Irish craft and quality milk to create this fresh, crumbly and zesty salad cheese.

Simply Better Irish Farmhouse Ardsallagh Salad Cheese 150g | €5.29

RECIPE

Watermelon & Ardsallagh Salad Cheese with Toasted Pumpkin Seeds Ingredients (Serves 4-6) 150g Simply Better Irish Farmhouse Ardsallagh Salad Cheese

1 Tbsp Green or Pink Peppercorns, rinsed and drained if in brine

2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

Handful of Fresh Flat-Leaf Parsley Leaves

2 Tbsp Pumpkin Seeds 1kg Watermelon

4

Method

Small Handful of Fresh Mint Leaves Finely Grated Rind & Juice of 2 Limes

1. Preheat the oven to 180°C (350°F / Gas Mark 4). Toast the pumpkin seeds in a small baking dish for 5-6 minutes, until lightly coloured.

2. Crack the peppercorns gently between your fingers or with the flat of a knife.

3. De-seed the watermelon and cut the flesh into medium sized chunks (discard the rind).

Chop the Ardsallagh Cheese into small cubes and place in a bowl with the watermelon, herbs and pumpkin seeds. Add the lime rind and juice with the olive oil and toss gently to combine.

4. Pile a mound of the watermelon and Ardsallagh Cheese salad onto plates. Scatter over the peppercorns and serve chilled or at room temperature.

COOK | W ITH NEV EN M AGUIR E

RECIPE

Pear, Crozier Blue Cheese & Spinach Salad with Walnuts Ingredients (Serves 4)

Dressing

150g Simply Better Irish Farmhouse Crozier Blue Cheese

3 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

400g Baby Spinach Leaves 3 Firm, Ripe Pears 50g Walnuts, Toasted 3 Spring Onions, Thinly Sliced

1 Tbsp Red Wine Vinegar 1 Tsp Dijon Mustard 1 Garlic Clove, Crushed Sea Salt & Freshly Ground Black Pepper

Method

1.

For the dressing, put all the ingredients in a screw topped jar or squeezy bottle and shake until thickened and emulsified. Season to taste and set aside until needed.

2. Lightly dress the spinach with some of the dressing and arrange on plates or use one large platter. Cut the pears into quarters and remove the cores, then cut into wedges and arrange on top of the spinach.

3. Lightly crumble over the blue cheese, toasted walnuts and spring onions. Drizzle over the rest of the dressing to serve.

Simply Better Irish Farmhouse Crozier Blue 100g | €4.19

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Irish Smoked

DUCK

RECIPE

Irish Smoked Duck Salad with Orange & Strawberries Ingredients (Serves 2)

For the Balsamic Dressing

200g Simply Better Irish Smoked Duck Breast, sliced thinly

2 Tbsp Simply Better Balsamic Vinegar of Modena

1 Large Orange, flesh cut into segments

6

1 Tsp Simply Better Spanish Orange Blossom Honey

100g Fresh Strawberries, halved or quartered

3 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

100g Mixed Salad Leaves

Finely Grated Rind of ½ Orange

3 Tbsp Toasted Flaked Almonds or Pecan Nuts

1 Tsp Fresh Chives, snipped Sea Salt & Freshly Ground Black Pepper

Method

1. To make the dressing, whisk the orange rind in a bowl with the olive oil, balsamic vinegar, honey and chives and season to taste.

2. Mix the salad leaves with the dressing and arrange in the centre of the plates. Divide the smoked duck between the plates.

Arrange the orange segments between each duck slice. Sprinkle the strawberries over the duck and oranges. Drizzle any remaining dressing over the top, then scatter over the toasted almonds or pecan nuts to serve.

Simply Better Irish Smoked Duck Breast 200g | €8.99

Simply Better Spanish Orange Blossom Honey 340g | €4.69

COOK | W ITH NEV EN M AGUIR E

SUPPLIER SPOTLIGHT

REC IPE

Skeaghanore Duck We are delighted to work with Helena & Eugene Hickey of Skeaghanore West Cork Duck to source our Simply Better Irish Smoked Duck Breast.

The Hickey’s ducks are hand reared on their family farm near Ballydehob, West Cork, overlooking Roaringwater Bay. Their fuller flavour and succulent taste comes from being hand reared for longer and fed a 100% natural cereal-based diet.

The Duck Breasts are slowly smoked until tender using oak wood chips to give a succulent smokey flavour for you to enjoy.

Irish Bacon & Black Pudding Salad Ingredients (Serves 4)

For the Dressing

1 Pack Simply Better Whiskey Smoked Irish Streaky Rashers, diced or 1 pack of Simply Better Unsmoked Irish Bacon Lardons

6 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil

2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil 1 Block Simply Better Handmade Irish Black Pudding 2 Tbsp Simply Better Organic Irish Apple Syrup 1 Granny Smith Apple, core removed and cut into wedges 175g mixed baby salad leaves

For the Croutons

2 Tbsp Simply Better Organic Irish Apple Cider Vinegar 2 Tsp Simply Better Organic Irish Apple Syrup 1 Tsp Simply Better Wholegrain Mustard Sea Salt & Freshly Ground Black Pepper

For the Poached Eggs 1 Tbsp Simply Better Organic Irish Apple Cider Vinegar 4 Simply Better Free Range Corn Fed Large Eggs

2 Simply Better Handmade Waterford Blaas, cut into cubes 3-4 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil

Method 1.

To make the croutons, preheat the oven to 180°C (375°F/Gas Mark 5). Toss the cubed Waterford Blaas in the rapeseed oil and place into a lined backing tray and bake for 8-10 minutes and allow to cool.

2. Heat a medium non-stick frying pan with the rapeseed oil over a medium to high heat. Add in the diced rashers or lardons and fry until golden brown and crispy, tossing occasionally. Once cooked remove the lardons from the pan and set aside until needed.

3. Cut 8 slices of the black pudding, and add to the pan, to warm through, turning occasionally. Remove from the pan and set aside with the bacon, then add the apple wedges to pan. Turn the apples and add a drizzle of the apple syrup on top. Remove from the heat once the apples are nicely golden.

4. To make the dressing, place all the ingredients in a bowl and whisk to combine using a balloon whisk.

5. Bring a saucepan of water to the boil, add the vinegar to the water and reduce to a gentle simmer.

Carefully break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove the eggs with a slotted spoon and drain on kitchen paper.

6. To serve, place a slice of the warmed black pudding in the centre of the plate followed by the poached egg. Arrange the baby salad leaves around the plate and sprinkle over the crispy bacon lardons. Cut a second piece of black pudding in three and place on top of the salad followed by the warmed apple wedges. Drizzle over the prepared salad dressing and finish with the crusty croutons.

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REC IPE

REC IPE

Cajun Chicken Melt

Breakfast Blaa Baps

Ingredients (Serves 2) 2 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets 2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil 3 Tsp Simply Better Organic Cajun Spice Seasoning 2 Tbsp Simply Better Irish Made Sweet Chilli Sauce 2 Tbsp Simply Better Italian Made Pesto alla Genovese with PDO Genovese Basil

Ingredients (Serves 4) 120g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar Cheese, grated 2 Small Ciabatta Bread or Panini’s, sliced in half lengthways 4 Tbsp Cold Water 3 Tbsp Mayonnaise 2 Tbsp Sriracha Sauce Sea Salt & Black Pepper Mixed Salad Leaves, to serve

8 Simply Better Hand Tied Irish Pork Sausages 4 Simply Better Irish Free Range Corn Fed Large Eggs 1 Pack Simply Better Dry Cured Whiskey Smoked Irish Streaky Rashers 4 Tbsp Simply Better Handmade Tomato Relish

4 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil, for cooking 12 Cherry Vine Tomatoes, halved 50g Fresh Rocket Leaves, washed Sprig of Fresh Thyme Sea Salt & Freshly Ground Cracked Black Pepper

Method

Method

1.

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

1.

Heat a tablespoon of the rapeseed oil in a griddle pan over a high heat. Add the sausages and cook for 2-3 minutes before adding the streaky rashers to the same pan. Reduce the heat to medium and continue cooking the sausages and rashers for 5-6 minutes until completely cooked.

2. Place the chicken breasts in an oven proof baking dish. Drizzle over the rapeseed oil and sprinkle over the Cajun spice. Pour the water into the base of the dish. Place in the oven for 18-20 minutes until the chicken is cooked through. Once cooked remove from the oven and allow to cool slightly before cutting into slices.

3. Place the mayonnaise in a bowl along with the sweet chilli sauce and stir to combine, set aside.

4. On a baking tray lined with parchment paper, place the sliced ciabattas (cut side up). Smear each slice with the prepared mayonnaise.

5. Place the sliced chicken on top of the chilli mayonnaise. Cover with the grated cheese and drizzle over the sriracha sauce (or you can use extra sweet chilli sauce) followed by the basil pesto.

6. Place in the oven at 180°C (350°F/Gas Mark 4) for 10-12 minutes until the cheese is melted & golden.

7. Serve with mixed salad leaves.

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4 Simply Better Handmade Waterford Blaas

1 Tbsp Simply Better Balsamic Vinegar of Modena

2. In a separate small frying pan, heat another tablespoon of the rapeseed oil over a high heat and add the halved cherry tomatoes and the thyme. The thyme will crackle as it hits the pan, reduce the heat to medium and add the balsamic vinegar and season to taste.

Cook for 2-3 minutes until the balsamic has reduced, then set aside.

3. In a large frying pan, heat the remaining rapeseed oil over a medium heat. Gently crack each egg into the pan and cook for 2-3 minutes or to your liking.

4. Slice the Blaas in half and toast under a warmed grill for 2 minutes until nicely golden.

5. To assemble, add a spoonful of tomato relish onto the base of each Blaa, followed by some rocket and the warm balsamic tomatoes. Slice the sausages in half (lengthways) and place four slices on top of the tomatoes (two sausages per person), then add 1-2 slices of streaky rashers and top with the fried egg. Arrange the assembled Blaa on a serving platter and bring straight to the table.

COOK | W ITH NEV EN M AGUIR E

Sizzling

STEAK

RECIPE

Steak Sandwich with Caramelised Red Onion Chutney Ingredients (Serves 2) 2 Simply Better 28 Day Matured Irish Angus Sirloin Steaks 2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil 2 Tbsp Simply Better Handmade Caramelised Red Onion Relish 1 Tsp Irish Made Wholegrain Mustard with Orange Blossom Honey 1 Tsp Simply Better Organic Garlic & Herb Seasoning 2 Small Ciabatta Loaves, sliced in half or 8 Slices of Ciabatta 4 Tbsp Mayonnaise 2 Ripe Tomatoes, sliced

Method

1.

Remove the Simply Better Steaks from the packaging and allow to come to room temperature.

2. Heat a griddle pan over a high heat. Rub the oil into the steak and season them generously with the sea salt and black pepper. Add them to the heated pan and cook over a high heat for 4-5 minutes on each side for medium or 5-6 minutes if you prefer them more well done. Once cooked, remove from the heat and season with the garlic & herb seasoning before allowing the steaks to rest for 2-3 minutes before slicing thinly.

3. Split each piece of ciabatta loaf in half and arrange the slices of ciabatta on the grill rack, cut side up. Place under the grill until lightly toasted. Mix the mayonnaise in a small bowl with the mustard.

4. Place a piece of toasted ciabatta on a warmed serving plate. Add a good smear of the mustard mayonnaise and then arrange a layer of tomato slices on it. Season to taste and add the rocket. Place the steak slices on top and add the caramelised red onion relish. Dollop over the rest of the mustard mayonnaise to serve.

Simply Better Handmade Caramelised Red Onion Relish 210g | €2.50

25g Wild Rocket 9

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REC IPE

REC IPE

Corn Fed Chicken Curry

Pulled Corn Fed Chicken Tacos

Ingredients (Serves 4)

Ingredients (Serves 4)

2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil

1 Sweet Potato or Butternut Squash, peeled and cubed

8 Simply Better Fresh Irish Corn Fed Chicken Thighs, skinned

12 Crisp Taco Shells

2 Tbsp Simply Better Organic Mild Curry Spice Seasoning

1 Tbsp Mango Chutney

2 Tbsp Simply Better Organic Harissa Spice

1 Small Ripe Avocado, peeled, stoned and diced

1 Tsp Simply Better Organic Turmeric 2 Packs Simply Better Irish Corn Fed Diced Chicken Breast Fillets 1 Tin of Simply Better Italian Chopped Tomatoes 1 Onion, finely chopped 2 Garlic Cloves, crushed 2 Tsp Finely Grated Root Ginger

400g Tin of Coconut Milk 400g Tin of Chickpeas, drained and rinsed Juice of 1 Lime 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, garlic, ginger and sweet potato or butternut squash for 4-6 minutes.

2. Add the Mild Curry Spice Seasoning, turmeric 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 diced 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, add the lime juice and some chopped coriander.

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

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250ml Simply Better Italian Tomato Passata 1 Small Red Onion, grated 5 Tbsp Barbecue Sauce

Method

1 Little Gem Lettuce, shredded

100g Cherry Tomatoes, quartered Sea Salt & Freshly Ground Black Pepper 1 Lime, cut into wedges, to serve

1.

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

2. Rub the chicken thighs with 1 tablespoon of the harissa and season with salt and pepper. Mix the remaining tablespoon of harissa with the onion, passata and barbecue sauce. Place in a small baking tin and add the chicken thighs in a single layer. Cover tightly with foil and bake for 45 minutes.

3. Increase the oven temperature to 200°C (400°F /Gas Mark 6). Remove the foil from the chicken and roast for another 15-20 minutes until the chicken is meltingly tender and almost falling off the bone. When the chicken is really tender, use two forks to shred the meat into the sauce, discarding the bones.

4. Arrange the taco shells on a baking sheet and place in the oven for 2-3 minutes to crisp up.

5. To serve, put some shredded lettuce into each taco and top with the pulled chicken. Scatter over the avocado and cherry tomatoes and season with a little salt and pepper. Arrange on plates with the lime wedges.

Simply Better Fresh Irish Corn Fed Chicken Thighs 400g | €2.19

COOK | W ITH NEV EN M AGUIR E

Corn Fed Irish

CHICKEN

RECIPE

Corn Fed Chicken Supremes with Bacon & Mushroom Sauce Ingredients (Serves 4) For the Chicken 4 Simply Better Irish Corn Fed Chicken Supremes

Method 120g Chestnut Mushrooms, sliced 1 Tsp Fresh Thyme Leaves

2-3 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil

1 Garlic Clove, crushed

40g Butter

2 Tbsp Fresh Basil, finely chopped

Sea Salt & Freshly Ground Black Pepper 4 Fresh Thyme Sprigs

For the Sauce 130g Simply Better Dry Cured Unsmoked Irish Bacon Lardons 1 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil 1 Tbsp Simply Better Parmigiano Reggiano DOP Finely Grated 25g Butter

3 Tbsp Mascarpone Cheese

For the Pasta 1 Pack Simply Better Italian Fresh Egg Spaghetti or Pappardelle 35g Butter Sea Salt & Freshly Ground Black Pepper

1.

Preheat the oven to 180°C (350°F/Gas Mark 4). Heat a large non-stick frying pan with the rapeseed oil over a medium-high heat.

2. Season the skin side of the chicken supremes with salt & pepper. Place the chicken skin side down on the preheated pan & season the flesh side and add in the butter. Cook for 3-4 minutes until the skin is golden brown and turn over. Add in the fresh thyme sprigs & unpeeled garlic cloves and continue to cook for 2-3 minutes until the chicken is sealed.

3. Once the chicken is sealed in on the flesh side, transfer to an oven proof dish & bake in the preheated oven for 18-20 minutes, depending on the thickness of the chicken breast.

4. To make the sauce, heat a medium non-stick frying pan over a medium heat with the rapeseed oil and butter. Add in the bacon lardons & sliced mushrooms to the pan along with the thyme leaves. Sauté for 3-4 minutes, tossing occasionally.

5. Add the crushed garlic to the pan followed by the mascarpone cheese and stir through to combine everything. Add in 3 tablespoons of water from the cooking pasta and mix well. Add in the grated parmesan cheese and if needed loosen with a little more pasta water. Stir through the chopped basil and remove from the heat.

6. For the pasta, cook the fresh spaghetti or papparedelle in a pot of boiling water with butter and salt for 2-4 minutes until al dente. Strain when fully cooked.

7. To serve, place the pasta in a pasta bowl or serving plate, followed by the cooked chicken supreme and spoon the sauce to the side. Grind some fresh black pepper over the dish and a little more parmesan cheese and enjoy.

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Simply Better Irish Made Soy & Ginger Sauce 250ml | €2.50

Simply Better Irish Made Sweet Chilli Sauce 250ml | €2.50

RECIPE

Corn Fed Chicken & Mango Noodles Ingredients (Serves 4) 4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets

3 Tbsp Simply Better Irish Made Sweet Chilli Sauce

4 Tbsp Simply Better Marinade (see below)

3 Tbsp Simply Better Spanish Orange Blossom Honey

100g Vermicelli Rice Noodles

1 Garlic Clove, crushed

1 Red Onion, peeled and thinly sliced

Juice of 1 Lime

Small Bunch of Fresh Coriander

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Method

For the Dressing

Handful of Fresh Mint Leaves

2 Tbsp Simply Better Irish Made Soy & Ginger Sauce

1 Ripe Mango, peeled, stone discarded and cut into fine strips

1 Tbsp Simply Better Irish Made Sweet Chilli Sauce

4 Tbsp Roughly Chopped Cashew Nuts

4 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

For the Marinade

1 Tsp Caster Sugar

3 Tbsp Simply Better Irish Made Soy & Ginger Sauce

Juice of 1 Lime

1. To make the marinade, place the soy & ginger sauce, sweet chilli sauce, lime juice and honey in a bowl with the crushed garlic and mix well to combine.

2. Cut each chicken breast into thin strips and place in a dish with the marinade, turning to coat. Cover with cling film and leave to marinate in the fridge for at least 2 hours, or overnight is perfect if time allows.

3. To make the dressing, dissolve the sugar in the soy sauce in a small bowl, then whisk in the sweet chilli sauce, lime juice and olive oil.

4. Place the vermicelli noodles in a large bowl and cover with boiling water.

Leave for about 5 minutes until softened or according to the packet instructions.

5. Put the red onion slices in a bowl of iced water for 2-3 minutes - this will make them crisp and tone down the flavour a little.

6. Drain both the vermicelli and red onion well and place together in a large bowl. Tear the coriander and mint leaves away from their stalks and add to the bowl along with the mango strips and cashew nuts.

7. Heat a wok or saucepan over a high heat, add the chicken strips and cook for 5-6 minutes until cooked through. To serve, add the cooked chicken and the dressing to the bowl with the noodles and toss until well combined.

COOK | W ITH NEV EN M AGUIR E

Buttermilk

CHICKEN BURGER

RECIPE

Buttermilk Chicken Burger Ingredients (Serves 4) Buttermilk Chicken Brine 4 Simply Better Irish Corn Fed Chicken Breast Fillets 350ml Buttermilk 2 Slices of Orange, cut in quarters 2 Garlic Cloves, crushed 2-3 Sprigs of Rosemary or Thyme

To Crumb the Chicken 1 Pack Simply Better Rustic Ciabatta Breadcrumbs 2 Tbsp Simply Better Organic Mild Curry Spice Seasoning 1 Tbsp Simply Better Organic Turmeric 1 Simply Better Free Range Corn Fed Large Egg 2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil 2 Tbsp Sesame Seeds 50g Plain Flour 1 Tbsp Milk Sea Salt 25g Butter

Method For the Tomatoes

To Brine the Chicken

3 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

1. Place the chicken fillets in a shallow dish. Pour in the buttermilk and put in slices of orange, garlic and herbs.

Cover in cling film and place in the fridge for 2-3 hours or overnight if possible.

1 Tbsp Simply Better Balsamic Vinegar of Modena 8-10 Cherry Vine Tomatoes, cut into quarters 1 Tbsp Fresh Basil, chopped Zest of ½ Lemon Pinch of Sea Salt

For the Pesto Mayonnaise 1 Tbsp Simply Better Italian Made Pesto Alla Genovese with PDO Genovese Basil 100g Mayonnaise

To Serve 4 Simply Better Handmade Waterford Blaas 1 Head of Baby Gem Lettuce, leaves removed

To Crumb & Cook the Chicken 2. Preheat the oven to 170°C (350°F/Gas Mark 4).

3. Place the breadcrumbs a shallow dish, stir in the mild curry spice seasoning, turmeric and sesame seeds. Place the flour on a plate with a pinch of salt and mix, then beat the egg & milk together in another shallow dish.

4. Remove the chicken from the brine and pat dry with kitchen paper removing excess buttermilk. Toss the chicken in the flour until well coated, shaking off any excess, then dip into the egg mixture and coat in the breadcrumbs & place on a plate.

5. Heat a non-stick frying pan with rapeseed oil & butter over a medium heat. Add the breaded chicken fillets

to the pan and cook for 3-4 minutes over a low-medium heat. Flip over once golden brown and cook for a further 3-4 minutes. Transfer to an oven proof dish lined with parchment paper and cook for approximately 1820 minutes until the chicken breast is cooked through.

For the Tomatoes 6. Place the sliced tomatoes in a bowl.

Add in the olive oil, balsamic vinegar, basil, lemon zest and salt.

Stir to combine.

For the Pesto Mayonnaise 7. Mix the mayonnaise and basil pesto in a bowl and set aside until required.

To Serve 8. Cut the Blaa buns in half and toast on a warm griddle pan or under the grill.

Cut the baby gem lettuce leaves in half lengthways. To assemble, place the base of the bun on the plate.

Add a spoon of the prepared basil mayonnaise followed by the sliced tomatoes and lettuce leaves. Gently place the cooked chicken breast on top. Add another small amount of basil mayonnaise and finish with the Blaa bun top.

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RECIPE

Lemon & Balsamic Glazed Chicken with Roasted Baby Potatoes Ingredients (Serves 4)

For The Dressing

Method

3 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil

3 Tbsp Simply Better Balsamic Vinegar of Modena

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

4 Simply Better Irish Corn Fed Skin On Chicken Breast Fillets 25g Butter 500g Baby Potatoes, cut into halves or quarters Thyme sprigs, stalks (reserved from the dressing) 2 Tbsp Fresh Parsley, chopped Sea Salt & Freshly Ground Black Pepper Green Beans, Sugar Snap Peas & Tenderstem Broccoli, to serve 14

1 Tsp Simply Better Organic Cajun Spice Seasoning 2 Tsp Simply Better Spanish Orange Blossom Honey Zest of 1 Lemon 2 Tbsp of Lemon Juice 1 Tbsp Fresh Thyme Leave

2. To make the dressing, mix all of the ingredients in a small bowl and stir well to combine.

3. Heat 2 tablespoons of the oil and the butter in a non-stick frying pan over a medium heat. Season the skin of the chicken with salt and pepper before placing skin side down on the pan. Season the flesh side of the chicken, then add in the reserved thyme sprigs and allow to cook for 2-3 minutes skin side down to achieve a good colour. Don’t be tempted to turn the chicken too soon.

4. After 2-3 minutes, turn over the chicken and drizzle over the prepared dressing and cook for another 2-3 minutes until the chicken is sealed.

5. In an oven proof dish, place all the potatoes in the base (cut them down if they are big) and pour over the remaining rapeseed oil and a sprinkle of salt. Carefully transfer the chicken breasts to the oven proof dish and nestle them among the potatoes. Pour over the dressing from the pan.

6. Transfer to the preheated oven and cook for 25-30 minutes, depending on the size of the chicken breasts and potatoes. Once cooked, sprinkle over the chopped parsley and serve straight to the table with bowls of the green beans, broccoli and sugar snap peas.

COOK | W ITH NEV EN M AGUIR E

RECIPE

Grilled Chicken Salad with Italian Pepper Dressing Ingredients (Serves 4) 4 Simply Better Irish Corn Fed Chicken Breast Fillets 2 Heads of Baby Gem Lettuce, separated into leaves and roughly cut or torn Mixed salad leaves

For the Marinade 1 Tbsp Simply Better Irish Made Soy & Ginger Sauce 1 Tbsp Simply Better Irish Made Sweet Chilli Sauce

For the Italian Pepper Dressing 4 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil 2 Simply Better Italian Grilled Peppers, finely diced 1 Small Red Onion, finely diced 1 Tbsp White Wine Vinegar Finely Grated Rind and Juice of ½ Lemon 2 Tsp Caster Sugar

1 Tbsp Simply Better Spanish Orange Blossom Honey

12 Cherry Tomatoes, cut in half

1 Garlic Clove, crushed

Sea Salt and Freshly Ground Black Pepper

Zest and Juice of ½ Lime

1 Tsp Chopped Fresh Basil

Method 1.

For the marinade, place the soy sauce in a shallow non-metallic dish with the honey, sweet chilli sauce, garlic, lime zest and juice and mix well to combine. Carefully open out each chicken breast by carefully cutting on the inside of the chicken. Place them in the dish, turning to coat. Cover with cling film and leave to marinate in the fridge for at least 2 hours, or overnight is perfect if time allows.

2. For the Italian pepper dressing, heat 2 tbsp of rapeseed oil in a small pan and gently fry the onion and grilled pepper for 5 minutes, stirring occasionally.

3. Pour in the remaining rapeseed oil and vinegar, then add the lemon rind, sugar and cherry tomatoes. Cook for another 2–3 minutes, until bubbling and warmed through.

Season to taste and stir in the basil. Keep warm.

4. Preheat a griddled pan until smoking. Add some rapeseed oil and place the chicken on the griddle pan and season with salt & pepper. After 2-3 minutes reduce the heat to medium and pour over some extra marinade.

5. Turn over the chicken after 4-5 minutes or when the chicken is lovely and caramelised.

Add in the remaining marinade and turn down the griddle pan to a medium to low heat. If the marinade is beginning to catch and burn add in 2 tbsp of cold water. Cook for a further 4-5 minutes until fully cooked through. Remove from the heat and leave to cool slightly, then cut into slices 6. To serve, arrange the lettuce leaves around large bowls or plates, scatter the chicken over the salad and drizzle with enough of the Italian pepper dressing to nicely coat.

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Beautiful

BRUNCH

RECIPE

Baked Corn Fed Eggs with Tomatoes & Vintage Drinagh Cheddar Ingredients (Serves 4)

Method

4 Simply Better Free Range Corn Fed Large Eggs

1.

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

25g Simply Better West Cork Co-Op Vintage Drinagh Cheddar, grated 2 Ripe Vine Tomatoes, peeled, seeded and finely chopped 4 Tbsp Fresh Cream 1 Tsp Snipped Fresh Chives Sea Salt & Freshly Ground Black Pepper Butter, for greasing Griddled Sourdough Bread, sliced into chunky fingers, to serve 16

2. Butter 4 ramekins and scatter the tomatoes in the bottom. Crack an egg into each ramekin and season with salt, then add 1 tablespoon of cream to each one and scatter the Vintage Cheddar on top.

3. Arrange the ramekins in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each dish. Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling. Set each ramekin on a plate and scatter over the chives, then add the chunky bread fingers to serve.

Simply Better Free Range Corn Fed Large Eggs 6 Pack | €1.99

Simply Better West Cork Co-Op Vintage Drinagh Cheddar 200g | €2.69

COOK | W ITH NEV EN M AGUIR E

RECIPE

Sweet Potato Cakes with Crispy Bacon, Smashed Avocado & Poached Eggs Ingredients (Serves 4)

Method

6 Simply Better Irish Free Range Corn Fed Large Eggs

1. Sieve the flour into a large bowl, break in two of the eggs and add the buttermilk. Slowly whisk together to combine. Add the grated sweet potatoes, spring onions, chilli and 75g of the Ardsallagh Cheese. Season with plenty of pepper and a small pinch of salt. Using a spatula, mix until well combined.

225g Simply Better Dry Cured Whiskey Smoked Irish Streaky Rashers 150g Simply Better Irish Farmhouse Ardsallagh Salad Cheese Simply Better Cold Pressed Irish Rapeseed Oil, for frying 150g Plain Flour 100ml Buttermilk 400g Sweet Potatoes, peeled and grated 1 Bunch of Spring Onions, finely chopped 1 Fresh Red Chilli, deseeded and finely chopped 2 Ripe Avocados Sea Salt & Freshly Ground Black Pepper

2. Pour about 1cm (¼in) of oil into a large non-stick frying pan and place over a medium heat. Working in batches, place four separate heaped spoonfuls of the sweet potato mixture into the pan and gently flatten down each one with the back of the spatula. Fry the sweet potato cakes for 3-4 minutes on each side, until golden brown. Keep warm in a low oven.

3. Meanwhile, grill the bacon for 5-6 minutes under a medium-high heat, turning once.

4. Bring a large pan of water to the boil and poach the remaining eggs for 2-3 minutes, until the whites are firm but the yolks are still soft.

5. Cut the avocados in half and scoop the flesh in a bowl. Roughly smash with a fork and season with salt and pepper.

6. Arrange the sweet potato cakes on plates and top with the bacon, smashed avocado and poached eggs, then scatter over the rest of the Ardsallagh Cheese to serve.

17

SIMPLY BETTER

RECIPE

Irish Angus Beef Stir Fry Ingredients (Serves 4)

1 Red Onion, sliced

For the Marinade

1 Red Pepper, seeded and sliced

2 Tbsp Simply Better Irish Made Soy & Ginger Sauce 2 Tbsp Simply Better Irish Made Sweet Chilli Sauce 1 Tsp Simply Better Organic Cajun Spice Seasoning

100g Baby Corn, halved

4. Add in the red onions, peppers, baby corn and crushed garlic. Cook on a high heat for 3-4 minutes, stirring constantly.

For the Stir Fry

Juice of 1 Lime

450g Simply Better 28 Day Matured Irish Angus Striploin Steaks, cut into thin strips

100g Mangetout

2 Tsp Toasted Sesame Oil

For the Stir Fry

2. Remove the marinated beef from the refrigerator 30 minutes before cooking.

2 Garlic Cloves, crushed

1 Tbsp Simply Better Irish Made Soy & Ginger Sauce

1. Place all the ingredients in a bowl or shallow dish and mix well together. Place the beef strips into the marinade and cover in cling film for at least 2 hours or overnight.

1 Green Pepper, seeded and sliced

Zest of ½ Lime

2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil

18

1 Yellow Pepper, seeded and sliced

Method For the Marinade

2-3 Tbsp Chopped Fresh Coriander Cooked Egg Fine Noodles, to serve Salt & Freshly Ground Black Pepper 50g Cashew Nuts, toasted

3. Heat a wok or heavy based frying pan until it is very hot and add the sesame oil.

5. Heat a separate frying pan and add the rapeseed oil to the pan. Gently add the striploin beef, reserving the marinade and stir fry for 2-3 minutes until well-sealed and lightly coloured.

6. Add the reserved marinade to the vegetables along with the juice of 1 lime followed by another tablespoon of soy & ginger sauce. Add in the mangetout to the vegetables and mix well.

7. Add in the sealed off beef to the rest of the vegetables and stir to combine. Add in the chopped coriander followed by the toasted cashew nuts. Season to taste.

8. To serve, place the egg fine noodles in the centre of the plate and spoon over the stir fry and garnish with a sprig of fresh coriander.

Neven’s Tip

The marinade will keep up to a week in the fridge and works perfectly with chicken, pork or lamb.

COOK | W ITH NEV EN M AGUIR E

Ultimate

STEAK BURGER

Treat yourself to the perfect burger this Summer with our Irish Angus Ultimate Steak Burgers.

Expertly prepared by our team of butchers using select cuts of Irish Angus steak and our own unique blend of seasonings, these burgers are perfect no matter what the weather is like.

Choose from our Ultimate Steak Burger or the showstopper Ultimate Cheese Steak Burger!

Simply Better Ultimate Steak Burger 340g | €4.49

Simply Better Ultimate Cheese Steak Burger 380g | €4.49

19

SIMPLY BETTER

RECIPE

The Perfect Steak Ingredients (Serves 2)

Method

1 Pack of Simply Better 28 Day Matured Irish Angus Striploin Steaks

1. Remove the packaging from your Simply Better Irish Angus Steaks and allow the steaks to breathe at room temperature for a minimum of 10-15 minutes before cooking.

Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil Simply Better Organic Garlic & Herb Seasoning Knob of Butter

2. Drizzle a little olive oil over the steaks and season with sea salt and black pepper just before cooking.

3. Preheat a heavy-based pan over a high heat. Sear the steaks on both sides, reduce the heat to medium and cook for time indicated below depending on your preference: Result

Cooking time

Rare

2-4 mins each side

Medium

4-5 mins each side

Well done

5-6 mins each side

4. Add a knob of butter to the pan close to the end of the cooking time and allow to foam a little.

Use this to baste the steaks.

Simply Better 28 Day Matured Irish Angus Striploin Steaks 450g | €9.49 20

5. Transfer the steaks to a plate and season with some Simply Better Organic Garlic & Herb Seasoning before leaving to rest for 2-3 minutes before serving.

COOK | W ITH NEV EN M AGUIR E

Sizzling

STEAK SALAD

RECIPE

Steak Salad with Crozier Blue Cheese Dressing Ingredients (Serves 4)

Method

For the Steaks

For the Dressing

4 Simply Better 28 Day Matured Irish Angus Striploin Steaks

4 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

6 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil

2 Tbsp Simply Better Balsamic Vinegar of Modena

4 Simply Better Dry Cured Whiskey Smoked Irish Streaky Rashers, diced 4 Sprigs Thyme 3 Garlic Cloves, cut in half 25-35g Butter Sea Salt & Freshly Ground Black Pepper

For the Marinated Tomatoes 2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil 1 Tbsp Simply Better Balsamic Vinegar of Modena 12 Cherry Vine Tomatoes, halved Zest of ½ Lemon Pinch Sea Salt 1 Tbsp Fresh Basil, chopped

50g Simply Better Irish Farmhouse Crozier Blue Cheese 1 Tbsp Flat Leaf Parsley, chopped Zest of ½ Lemon

To Serve 100g Croutons 200g Mixed Salad Leaves, washed

1. Place the steaks in a large dish along with the rapeseed oil, thyme and garlic and marinade for 2-3 hours or overnight is best.

2. Remember to take your steaks out of the fridge at least 20-30 minutes before you intend to cook them to allow them to come back up to room temperature.

3. Heat a large heavy-based frying pan over a medium heat, add 1 tablespoon of the oil from the marinade. Season the steaks, add them to the heated pan along with the butter, garlic (if desired) and thyme. Add the bacon to the pan and keep tossing in the oil and butter. Cook the steaks for 3 minutes on each side, turning once, for medium rare.

salt and basil. Set aside & allow the flavours to infuse.

For the Dressing 6. Whisk the olive oil, parsley, balsamic vinegar and lemon zest together in a small bowl. Crumble in the blue cheese and mix to combine. Set aside until required.

To Serve 7. Trim the fat from the rested steak and cut into slices.

8. Place the mixed salad leaves on a plate followed by the tomatoes and bacon. Arrange the steak pieces on top along with the croutons. Drizzle over the prepared blue cheese dressing and serve.

4. Remove the steaks from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes. Transfer the bacon to a plate and set aside until required.

For the Marinated Tomatoes 5. Place the cherry tomatoes in a bowl.

Drizzle over the olive oil, balsamic vinegar and add in the lemon zest,

Simply Better Dry Cured Whiskey Smoked Irish Streaky Rashers 210g | €2.50 21

SIMPLY BETTER

Continental

CHEESE

Simply Better Italian Buffalo Burrata

125g | €3.49 Simply Better English Blue Stilton® Cheese

145g | €4.79

Simply Better French Brillat Savarin

100g | €4.49 Simply Better French Époisses

125g | €5.49

Simply Better Italian Parmigiano Reggiano 30 Months Matured

150g | €4.49 Simply Better Italian Truffle Pecorino

155g | €5.29 22

Simply Better Spanish Manchego 12 Month Matured

150g | €4.49

Simply Better Italian Mozzarella Di Bufala Campana

125g | €3.49

Simply Better French Comté 12 Month Matured

200g | €5.19 Simply Better French Brie De Meaux

200g | €4.49

COOK | W ITH NEV EN M AGUIR E

Irish Handmade

CRACKERS Handmade in West Cork, these Irish Crackers have been created by Sheridan’s Cheesemongers to make the perfect accompaniment to any cheese board.

Simply Better Irish Made Crackers

120g-140g | €2.50

Kevin & Seamus Sheridan Sheridans Cheesemongers, Co. Cork

Irish Handmade

CHUTNEY & RELISH Tom & Laura Sinnott are passionate about sourcing Irish ingredients, our range of Chutney & Relish are made with Irish grown tomatoes, onions, garlic and chillies.

Tom & Laura Sinnott Simply Better Handmade Chutney & Relish

Wexford Home Preserves, Co. Wexford

210g | €2.50

23

SIMPLY BETTER

REC IPE

REC IPE

Dublin Bay Prawns with Chorizo & Garlic

Prawn & Chorizo Rice Bake

Ingredients (Serves 2)

Ingredients (Serves 4)

2 Packs of Simply Better Irish Dublin Bay Prawns, peeled.

2 Large Garlic Cloves, crushed or thinly sliced

2 Packs Simply Better Garlic & Herb Black Tiger Prawns

120g Simply Better Spanish Chorizo Ibérico De Bellota, thinly sliced

8 Cherry Tomatoes, halved

1 Jar of Simply Better Italian Grilled Peppers

6 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oill 1 Red Onion, halved and finely sliced

Zest of ½ Lemon ½ Tsp Smoked Paprika 1 Tsp Fresh Parsley, finely chopped Sea Salt 8 Slices of Ciabatta Bread

½ Jar of Simply Better Italian Sun Dried Tomatoes 100g Simply Better Spanish Chorizo Ibérico De Belotta, peeled and sliced Simply Better Atlantic Sea Salt & Organic Herbs

Method 1.

Preheat a large frying pan with 4 tablespoons of the olive oil until smoking hot.

2. Carefully add the sliced onion and garlic to the frying pan followed by the sliced chorizo and toss together in the oil.

3. Reduce the heat to medium and allow to cook for a further 2-3 minutes. This allows the juices to come out from the chorizo and gives fantastic flavour.

4. Remove the prawns from their packaging and pat dry with kitchen paper to remove any moisture. Add the prawns, paprika and cherry tomatoes to the pan and toss together with the chorizo, garlic and onion. Cook for 2 minutes before adding in some lemon zest and the chopped parsley and stir to combine.

5. Heat a griddle pan on a high heat. Drizzle the slices of ciabatta with the olive oil before adding to the pan. Reduce the heat to medium and let the ciabatta toast for 3-4 minutes on each side.

6.

To serve, place the grilled ciabatta on serving plates and spoon the prawns and chorizo alongside.

24

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 Lemon Wedges, to serve

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.

2. Add 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 peppers, sundried tomatoes and prawns. Cover with the lid and bake for 25-30 minutes until all the liquid has been absorbed and the prawns and rice are cooked through and tender. Scatter over the parsley and place directly on the table with the lemon wedges to serve.

Simply Better Garlic & Herb Black Tiger Prawns 200g | €5.99

SUPPLIER SPOTLIGHT

Shellfish Ireland We are delighted to work with Ryan Murphy and the team from Shellfish Ireland, based in the fishing town of Castletownbere in West Cork, to source our Irish Crab.

Caught in the Atlantic Ocean, using traditional crab pots to ensure sustainable sourcing with low environmental impact, our Simply Better Crab come from one of the purest and most naturally rich fishing grounds in Europe. Shellfish Ireland receive daily supplies from their own trusted fishing fleet enabling them to process the catch at its freshest in Castletownbere. The crab is cooked and prepared by hand using mostly claw meat to guarantee delicious crab for you to enjoy.

RECIPE

Irish Crab Cakes Ingredients (Serves 4)

Method

For the Crab Cakes

1.

Place the mashed potatoes in a large bowl, add in the crab meat followed by the lemon zest, pesto, parsley and peppers and mix well.

200g Simply Better Irish Crab Meat 4 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil 2 Simply Better Italian Grilled Peppers, diced 2 Tbsp Simply Better Italian Made Pesto Alla Genovese with PDO Genovese Basil 150g Simply Better Rustic Ciabatta Breadcrumbs 2 Simply Better Free Range Corn Fed Large Eggs, beaten Zest of 1 Lemon 500g Leftover Mashed Potatoes 50g Butter 1 Tbsp Chopped Fresh Flat-Leaf Parsley 4 Tbsp Plain Flour 2 Tbsp Sesame Seeds Sea Salt and Freshly Ground Black Pepper Lightly Dressed Mixed Salad, to serve

For the Mayonnaise 1 Tbsp Simply Better Irish Made Sweet Chilli Sauce

2. Using a small ice cream scoop, shape the crab and potato mixture into even-sized balls, then, using slightly wet hands, shape into patties.

3. Place the flour on a plate and season generously.

Put the beaten eggs into a shallow dish and put the breadcrumbs in a separate dish along with the sesame seeds.

4. Dust the crab cakes in the seasoned flour, carefully dip them in beaten egg and then coat in the breadcrumbs.

5. Heat the rapeseed oil & butter in a large heavybased frying pan over a medium heat.

6. Shallow fry the crab cakes in batches for about 4–5 minutes on each side, until crisp and golden.

7. Drain well on kitchen paper and then arrange on warmed plates with the sweet chilli mayonnaise and mixed salad.

Neven’s Tip: The crab cakes can be shaped

and placed in the fridge for 2-3 days or place on a tray with parchment paper and frozen. When desired, remove from the freezer, allow to defrost and shallow fry.

150ml Mayonnaise Zest of 1 Lime Juice of ½ Lime

25

SIMPLY BETTER

Organic Irish

SALMON

RECIPE

Organic Irish Salmon & Asparagus Wraps with Basil Pesto Ingredients (Serves 4)

Method

4 Simply Better Fresh Organic Irish Salmon Darnes

1.

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

4 Slices of Simply Better Italian Prosciutto Di Parma 1 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil 4 Tsp Simply Better Italian Made Pesto Alla Genovese with PDO Genovese Basil 12 Asparagus Spears, trimmed 4 Fresh Dill Sprigs Juice of ½ Lemon 25g Butter Freshly Ground Black Pepper Lightly Dressed Mixed Salad, to serve Roasted Baby Potatoes, to serve Lemon Wedges, to garnish 26

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 roasted potatoes and lemon wedges for the table.

COOK | W ITH NEV EN M AGUIR E

SUPPLIER SPOTLIGHT

Keohane Seafoods We are delighted to work with Keohane Seafoods to source our Award Winning Fresh Organic Irish Salmon Darnes.

The Keohane family are renowned in West Cork and beyond for their knowledge and expertise in high quality seafood.

Simply Better Irish salmon are organically farmed off the West Coast of Ireland in the wild and pure waters of the Atlantic Ocean. The constant movement of the tide and the high waves mean the salmon develop a firm flesh with a lower than average fat content resulting in an irresistible flavour and texture.

We have selected the best of these farms to ensure the highest standard of quality, fully traceable from tide to table.

RECIPE

Soy & Ginger Glazed Organic Irish Salmon Ingredients (Serves 2)

Method

1 Pack of Simply Better Organic Irish Salmon Darnes

1. For the roasted root vegetables, mix all the vegetables together with some rapeseed oil and the organic spicy pepper and herb seasoning. Roast in a hot oven 180°C for about 20 minutes until just cooked but still crunchy - this will depend on how big you cut the vegetables.

2 Tbsp of Simply Better Irish Made Soy & Ginger Sauce 1 Tbsp of Simply Better Spanish Orange Blossom Honey 1 Tbsp of Simply Better Cold Pressed Irish Rapeseed Oil, plus extra for cooking 1 Tsp of Simply Better Organic Spicy Pepper & Herb Seasoning Simply Better Fresh Organic Irish Salmon Darnes 220g | €7.99

A selection of root vegetables for roasting i.e. Carrots, Red Onions and Courgettes Sea Salt Cooked Rice, to serve

2. Heat a non-stick pan and add some rapeseed oil to it.

Season the salmon with salt and place the salmon skin side down and cook gently over a medium heat for 2 minutes.

3. To make the glaze mix together the orange blossom honey and the soy & ginger sauce.

4. Pour the glaze over the salmon and turn up the heat. Keep spooning over the glaze until the salmon is nicely coated.

5. Turn the salmon once until just cooked it will take about 8-10 minutes in total to cook the salmon.

6. To serve, spoon the roasted vegetables onto a warmed serving plate and place the cooked glazed salmon alongside and drizzle the extra glaze over the salmon. Serve with some steamed rice and enjoy.

27

SIMPLY BETTER

Continental

ANTIPASTI Italian Meats from Northern Italy We are delighted to work with Tanara Giancarlo in Northern Italy to source our Simply Better Italian Charcuterie Selection. Our charcuterie selection offers the best of our Italian dry-cured meats. Consisting of our Prosciutto di

Parma matured for 24 months, our delicate Coppa di Parma and our aromatic Salame Felino, this selection has been carefully selected to ensure each complements the next.

Distinctive Spanish Meats We are delighted to work with Redondo Iglesias in the Salamanca Region of Spain to source our Simply Better Ibérica Charcuterie Selection. Known for their distinctive flavour and melt in the mouth texture, Iberico cured meats are a Spanish delicacy made with free range Ibérico pork.

28

Consisting of our Chorizo Ibérico de Bellota spiced with Paprika Vera PGI and garlic, an aromatic Loin De Cebo De Campo Ibérico made from pork loin flavoured with herbs, and our velvety Jamón De Cebo De Campo Ibérico. This selection has been carefully selected to ensure each meat complements the next.

COOK | W ITH NEV EN M AGUIR E

Simply Better Spanish Ibérica Charcuterie Selection

Simply Better Italian La Bella Della Daunia Green Olives

Simply Better Italian Charcuterie Selection

Simply Better Italian Grilled Peppers

Simply Better Italian Prosciutto Di Parma

Simply Better Italian Sundried Tomatoes

Simply Better Italian Bresaola P.G.I.

Simply Better Italian Grilled Artichokes

100g | €6.99

100g | €7.49

90g | €5.99

100g | €5.99

Price shown includes reduction.

290g | €2.50

290g | €2.50

290g | €2.50

290g | €2.50

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SIMPLY BETTER

REC IPE

REC IPE

Chicken, Rocket and Pine Nut Pasta

Angus Meatball Conchiglioni Pasta Bake

Ingredients (Serves 4) 400g Simply Better Italian Bronze Die Mezze Penne Pasta Di Gragnano P.G.I. 2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

Ingredients (Serves 4) 6 Tbsp Pine Nuts 1 Large Onion, thinly sliced 2 Garlic Cloves, crushed 1 Tsp Fresh Thyme Leaves

4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets, sliced lengthways into thin strips

4 Tbsp Crème Fraiche

Simply Better 30 Month Matured Parmigiano Reggiano, shavings to garnish

4 Tsp Chilli Oil (optional)

1 Tbsp Simply Better Irish Made Wholegrain Mustard with Orange Blossom Honey

100g Rocket or Watercress, tough stalks removed Sea Salt and Freshly Ground Black Pepper

Method 1.

Plunge the penne into a large pot of boiling salted water and cook for 8-10 minutes or according to the packet instructions, until al dente (tender but firm to bite).

2. Heat a frying pan over a medium heat and add the pine nuts. Cook for a few minutes, until lightly toasted, tossing occasionally to prevent them from burning. Tip into a bowl and set aside.

3. Add 1 tablespoon of the oil to the frying pan and sauté the onion, garlic and thyme for 2-3 minutes, until softened and just beginning to colour. Tip into a bowl and set aside.

4 Add the remaining tablespoon of oil to the frying pan, and then add the chicken strips. Cook for 2-3 minutes and season lightly, then turn over and cook for another 2-3 minutes, until cooked through and lightly golden. Return the onion mixture to the frying pan, stirring until well combined. Stir in the crème fraiche and mustard, then bring to a gentle simmer but do not allow the mixture to boil.

5 Drain the pasta and return it to the pan. Pour in the creamy chicken mixture and add the rocket or watercress. Toss lightly together to combine and season to taste.

30

6. Divide among warmed bowls and sprinkle over the toasted pine nuts. Drizzle over the chilli oil, if using and garnish with the Parmesan shavings to serve.

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

20g Simply Better 30 Month Matured Parmigiano Reggiano, grated

1 Pack of Simply Better Italian Bronze Die Conchiglioni Pasta Di Gragnano P.G.I.

2 Tbsp Simply Better Italian Made Pesto alla Genovese with PDO Genovese Basil

2 Jars of Simply Better Italian Tomato & Mascarpone Pasta Sauce

2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

1 Tub Simply Better Italian Buffalo Mozzarella, drained and sliced

Lightly Dressed Mixed Salad, to serve

Method 1.

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

2.

Bring a pot of boiling salted water to the boil and add the Conchiglioni, return to the boil and allow to cook for 8-10 minutes.

Remove from the heat and drain the pasta in a colander before allowing to cool.

3.

Heat 1 tablespoon of the oil in a large frying pan over a high heat and fry the meatballs 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 final 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.

Simply Better Irish Angus Sea Salt & Herb Beef Meatballs 12 Pack | €3.49

COOK | W ITH NEV EN M AGUIR E

RECIPE

Buffalo Milk Ricotta & Spinach Ravioli with Butternut Squash and Caramelised Pecans Ingredients (Serves 4)

Method

For the Ravioli

For the Wilted Spinach

1 Pack Simply Better Buffalo Milk Ricotta & Spinach Ravioli

2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

75g Butter Sea Salt

For the Caramelised Pecan Nuts 120g Pecan Nuts

For the Caramelised Butternut Squash 1 Small Butternut Squash, peeled & cubed 2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil 25g Butter 1 Tbsp Simply Better Organic Grade A Canadian Maple Syrup 1 Tbsp Simply Better Balsamic Vinegar of Modena Sea Salt & Ground Black Pepper

225g Spinach, washed & tough stalks removed 25g Butter Sea Salt & Freshly Ground Black Pepper Mixed Salad Leaves, to serve Simply Better Italian 30 Month Parmigiano Reggiano, grated

1. Heat a dry non-stick frying pan on a medium heat. Add the pecan nuts and allow to toast while tossing for 2-3 minutes. Transfer to a plate, allow to cool and set aside.

2. Using a steamer, cook the cubed butternut squash for approximately 6-8 minutes, until cooked through but still holding their shape. Keep the pot from underneath the steamer to cook the ravioli.

3. Heat a medium frying pan until hot with the extra virgin olive oil, transfer the steamed butternut squash to the frying pan and gently toss in the oil.

4. Add in the butter. Drizzle over the Maple Syrup and Balsamic Vinegar and allow to caramelise, tossing occasionally. Once the butternut squash has turned a golden caramel colour, reduce the heat to low to keep warm and season with salt and pepper.

5. Heat a pan over a medium heat and add a cube of butter. Add the spinach and toss in the butter until wilted. Season to taste then drain well on kitchen paper to remove the excess moisture.

6. Using the reserved pot of water add in a good pinch of salt and 50g of butter.

Bring the pot back to the boil and reduce to a simmer.

7. Gently place the ravioli in the water and stir to ensure the ravioli doesn’t stick. The ravioli will take 4-5 minutes to cook. Strain and return to the pot along with the remaining butter, tossing gently to coat the ravioli in the melted butter.

8. To serve, place the wilted spinach in the centre of the plate, followed by the ravioli.

Gently place the caramelised butternut squash on top. Sprinkle over the toasted pecan nuts, breaking them between your fingertips.

9. Scatter over mixed salad leaves followed by the grated parmesan and finish with a drizzle of extra virgin olive oil.

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SIMPLY BETTER

Italian Bronze Die

PASTA

Simply Better Garlic & Herb Black Tiger Prawns 200g | €5.99

RECIPE

Sundried Tomato & Chilli Pasta with Prawns Ingredients (Serves 2)

Method

1 Pack Simply Better Garlic & Herb Black Tiger Prawns

1. Bring a large pot of salted water to the boil. Once the water is boiling add the Italian bronze die fusilli lunghi, stir once and then cook for 10-12 minutes until ‘al dente’.

2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil Half Pack of Simply Better Italian Bronze Die Fusilli Lunghi Bucati Pasta Di Gragnano P.G.I 2 Tbsp Simply Better Italian Sundried Tomato & Chilli Pesto 1 Tbsp of grated Simply Better Italian Parmigiano Reggiano Simply Better Atlantic Sea Salt & Organic Herbs 50g Fresh Baby Spinach Leaves Handful of Fresh Basil Leaves Zest of 1 Lemon Juice of ½ Lemon Freshly Ground Black Pepper 32

2. Meanwhile, heat the extra virgin olive oil in a heavy-based frying pan and add the black tiger prawns.

3. Sauté the prawns along with the butter from the pack for 5-8 minutes until cooked through.

4. Add the baby spinach, and stir in the sundried tomato & chilli pesto and cook slightly.

5. Add the lemon zest and juice and tear the fresh basil leaves before adding to the pan.

Season to taste and allow to just warm through.

6. Drain the pasta and then return to the pan with the prawns and fold together until well combined.

7. Finish with some grated Simply Better Parmigiano Reggiano before dividing among warmed bowls and serve at once.

COOK | W ITH NEV EN M AGUIR E

RECIPE

Sausage Meatballs with Tomato & Sweet Garlic Sauce Ingredients (Serves 4)

Method

6 Simply Better Irish Pork Spring Onion & Black Pepper Sausages

1.

Cook the pasta in a large pan of boiling salted water for 10-12 minutes until al dente (tender but still with a little bite).

1 Jar Simply Better Italian Tomato & Sweet Garlic Pasta Sauce 400g Simply Better Italian Bronze Die Trecce Pasta Di Gragnano P.G.I. 2 Tbsp Simply Better Italian Made Basil Pesto with PDO Genovese Basil 50g Simply Better Italian Parmigiano Reggiano, grated 1 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil 100g Baby Spinach, washed

2. Squeeze the sausages from their skins and roughly break into 24 pieces, then roll into balls.

3. Heat the oil in a frying pan over a medium heat. Add the sausage balls and cook for 5 minutes, until golden, turning regularly to ensure they don’t burn.

4. Once the sausages are cooked, drain the oil from the pan and return the sausages to the heat. Add the jar of pasta sauce and heat for 3-4 minutes. Add the washed spinach to the pan and cook for 1 minute before removing from the heat.

5. Add the drained pasta to the pan with the sausages and spinach and mix well to combine.

6. Divide between pasta bowls and drizzle each bowl with a little of the pesto before scattering over some of the chopped basil and Parmigiano Reggiano to serve.

Fresh Basil Leaves, chopped 33

SIMPLY BETTER

Chocolate

DESSERTS

SUPPLIER SPOTLIGHT

Carleton Cakes We are delighted to work with the Carleton Cake Company based in Cootehill Co. Cavan.

Family run since its inception in 1994, Wilfred and Doreen Carleton have grown their business based on traditional values and home style recipes to create innovative and delicious bakery products.

These indulgent Chocolate Brownie slices are made using Belgian chocolate, Irish butter and Irish free range eggs.

For added indulgence they are topped with dark Belgian chocolate chunks just before baking to create luxurious, moist brownies.

RECIPE

Belgian Chocolate Brownie Sundae Ingredients (Serves 2)

Method

1 Pack Simply Better Handmade Belgian Chocolate Brownies

1.

In a deep serving glass/sundae glass break up one brownie and add to the base of the glass followed by a spoon of the chocolate sauce.

1 Tub Simply Better Wexford Farmhouse Vanilla Ice Cream 1 Tub Simply Better Handmade Belgian Chocolate Sauce, warmed Simply Better Handmade Belgian Chocolate Brownies 4 Pack | €3

50g Simply Better Crunchy Italian Amaretti Biscuits 40g Simply Better Irish Handmade Belgian Milk Chocolate (for grating) 50g Pecan Nuts, toasted & crushed 150ml Cream, whipped to soft peaks

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2. Add 2 scoops of vanilla ice-cream and top with one more broken-up brownie.

3. Drizzle over more chocolate sauce and a small scoop of whipped cream.

4. Crumble over the Amaretti biscuits and sprinkle the crushed toasted pecan nuts.

5. To finish the sundae grate over some Belgian milk chocolate bar and enjoy.

COOK | W ITH NEV EN M AGUIR E

RECIPE

Chocolate & Hazelnut Semi-Freddo Ingredients (Serves 4)

Method

75g Simply Better Single Origin Colombian Dark Chocolate Bar, roughly chopped, plus some extra grated to decorate

1. Melt the chocolate in a heatproof bowl set over a pan of simmering water and set aside to cool slightly. Whip the cream in a separate bowl and set aside.

2 Simply Better Free Range Corn Fed Large Eggs, whites and yolks separated 175ml Cream 1 Tsp Lemon Juice 35g Caster Sugar 2 Tbsp Dark Rum 75g Blanched Hazelnuts, roughly chopped, plus some extra to decorate

2. Whip the egg whites with the lemon juice in another bowl until stiff peaks form and set aside. In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy.

3. Add the rum to the egg yolk mixture and then add the melted chocolate and continue mixing until combined. Gently fold in the whipped cream, hazelnuts and egg whites and mix with a spatula to incorporate until smooth. Do this gently so as not to knock out any air.

4. Divide the mixture into small cups or moulds and place in the freezer for at least 4 hours. Remove from the freezer 5 minutes before serving.

5. Decorate with the grated chocolate and chopped hazelnuts.

Simply Better Single Origin Colombian Dark Chocolate Bar 100g | €2.99

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SIMPLY BETTER

Fruity &

MOREISH

Perfect with...

Simply Better Italian Made Crema Gelato 350g | €4.99

RECIPE

Peach & Amaretti Sponge Cake Ingredients (Serves 6-8) 4 Simply Better Free Range Corn Fed Large Eggs 85g Simply Better Crunchy Italian Amaretti Biscuits 1 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil Simply Better Italian Made Crema Gelato, to serve 200g Softened Butter, plus extra for the tin 200g Caster Sugar 36

Method 200g Self-Raising Flour 1 Tsp Baking Powder ½ 1 Tsp Almond Essence (optional) Zest of 1 Lemon 1 Tsp Amaretto Liqueur 410g Tin of Peaches or Apricot Halves in Natural Juice, drained, roughly chopped 25g Flaked Almonds

1. Heat oven to 180°C (160°C Fan/Gas Mark 4). Butter the base and sides of a 22cm loose-bottom cake tin and line with baking parchment.

2. Put the butter, sugar, flour and baking powder in a large bowl. Break in the eggs, add the almond essence, lemon zest, olive oil and amaretto liqueur and beat with an electric mixer until smooth and creamy. Gently stir in the flaked almonds, peaches or apricots and the Amaretti biscuits. Spoon into the tin and lightly smooth with the back of the spoon. Bake for 60 minutes to 1 hour 10 minutes until a skewer inserted into the centre of the cake comes out clean. Serve warm with a scoop of the Crema Gelato.

COOK | W ITH NEV EN M AGUIR E

RECIPE

White Chocolate and Raspberry Tiramisu Ingredients (Serves 6)

Method

1 Tub Simply Better Fresh Irish Madagascan Vanilla Bean Custard

1.

To poach the raspberries, place the cordial in a medium-sized saucepan with the cinnamon stick and vanilla extract and bring to the boil. Turn down the heat and simmer for 5-10 minutes until reduced by half and slightly thickened. Allow the cordial mixture to cool, then place the raspberries in a bowl and pour the cordial mixture over them through a fine sieve, discarding the cinnamon stick. Stir to combine and set aside.

300ml Simply Better Irish Rhubarb & Blackberry Cordial 100g Simply Better Irish Handmade Raspberry Belgian White Chocolate Bar, grated 24 Simply Better Cantuccini Toscani PGI Biscuits 1 Cinnamon Stick 1 Tsp Vanilla Extract 350g Raspberries, plus extra to decorate 100ml Whipping Cream 250g Mascarpone Cheese, at room temperature Sprigs of Mint, to decorate

2. Whip the cream in a bowl until it forms soft peaks. Place the custard in a bowl, whisk in the mascarpone cheese until completely smooth and then fold in the grated white chocolate and the whipped cream until evenly mixed.

3. Spoon the poached raspberries, reserving the liquid, into the base of six glass bowls or martini glasses, then arrange three Cantuccini biscuits in each glass, breaking them up as necessary to fit. Pour the raspberry liquid over and then spoon the white chocolate mixture on top to cover completely. Chill for 1 hour until set.

4. Garnish each tiramisu with grated white chocolate and the extra raspberries and sprigs of mint.

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SIMPLY BETTER

Refreshing & Delicious

SUMMER COCKTAILS Our new range of Handmade Cordials are perfect for making your own homemade cocktails. Simply combine with your favourite Gin or Vodka along with some Elderflower Tonic Water for a delicious and refreshing Summer Cocktail.

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COOK | W ITH NEV EN M AGUIR E

SUPPLIER SPOTLIGHT

Simply Better Handmade Irish Rhubarb & Blackberry Cordial 500ml | €5.99

Simply Better Handmade Organic Lemon & Lime Cordial 330ml | €3.99

Naturally Cordial We were delighted to work with Clodagh Davis of Naturally Cordial in Enniscorthy, Co. Wexford to create our range of Simply Better Cordials.

Clodagh hand prepares and cooks the whole fruit to obtain the best and most delicate flavour. The fruit really is the true hero of these cordials.

Simply Better Handmade Organic Pink Grapefruit & Coriander Cordial 330ml | €3.99

Simply Better Handmade Blackcurrant & Organic Lime Cordial 500ml | €5.99

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Simply Better Irish Pork Flavoured Sausages

Simply Better Irish Farmhouse & Continental Cheese

Simply Better Irish Handmade Quiche Range

Simply Better Irish Made Side Salads

Simply Better 28 Day Matured Irish Angus Striploin Steak

Simply Better Italian Made Sorbet Range

Make Your Summer Simply Better From Award Winning Irish Angus Steaks to Handmade Quiche, Irish Pork Sausages and Italian Made Gelato & Sorbet we have everything you need to make your Summer Simply Better.

Simply Better Italian Made Gelato Range

Simply Better Irish Made Cordials Range