ISSUE 25 | SUMMER 2015
FEAST FOR FRIENDS
NICE ICE, BABY! HEALTHY SUMMER ICE POPS
YOUR SUMMER 000 FRESH Summer 2015_Cover_KJ_V19.indd 1
Good Food Karma
INSIDE 27/04/2015 11:02
SUMMER FEASTING Summer is about getting outside, so we’ve created all sorts of recipes to suit your outdoor entertaining. From the quick-as-aflash Signature Tastes picnic ideas on page 77 to al fresco dining with the Prepared for You range on page 21, you won’t be short of tasty, and quick, ideas. If you want to create a BBQ spread for your friends, then Kevin Dundon is your only man. He has a knack for creating clever combinations without making the recipes too complicated. Turn to page 3, where Kevin has worked his magic with recipes covering lamb, beef, chicken and turkey over a feast of seven pages. Citrus fruits get a makeover with Kevin’s take on zinging desserts on page 11, while fish lovers will love his many ways with fish in our feature on page 53, where we cover the major fish types and how to cook them. And don’t forget his take on the pork roast on page 41, which he turns into three extra meals. No miracles needed, just clever cooking. ROSS GOLDEN-BANNON Editor, fresh Why not start some food karma with your friends and create a good food circle? There are tons more recipes online at Fresh magazine www.supervalu.ie, so you’ve no excuse!
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FOOD FOR FRIENDS Kevin Dundon shares his favourite summer recipes for friends and family.
CITRUS SUMMER TREATS Kevin Dundon has been inspired by classic summer citrus fruits to create some magical desserts.
NICE ICE, BABY Make your own quick and easy ice pops this summer with SuperValu fruits, yogurt, coconut milk and even buttermilk.
SUMMER TIPS & PROJECTS Marie O’Toole from the ICA shares her favourite projects and top tips for the summer to keep you and the kids occupied.
A MASTER CLASS IN HERBS Herb expert Denise Dunne shares her knowledge of the herbs on offer at SuperValu and some recipes too.
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THREE LITTLE PIGGIES Roast a pork shoulder on Sunday and you’ll get three meals from it throughout the week with Kevin Dundon’s recipes.
SUPER SUMMER SALADS Clare Anne O’Keefe’s salads are full of big flavours, bright colours and surprising textures.
FISH FANTASTIC Fish is an inspiring ingredient, and Kevin Dundon shows us his catch of tasty fish dishes.
WHAT’S NEW A round-up of our most recent and flavoursome in-store news.
FOOD ACADEMY The SuperValu Food Academy gives small producers a big chance. Take a look behind the scenes and meet some of the producers.
THE MAGIC LARDER Kevin Dundon works his magic with the simplest larder ingredients to create some midweek dinners before the big weekend shop.
SIGNATURE PICNIC Make a quick and tasty picnic with a selection of SuperValu’s fresh fruit and deli range.
Editor Ross Golden-Bannon Sub-editor Kristin Jensen Designer Jane Mulholland Food Photographer Harry Weir Photographer’s Assistant Brian Clarke SuperValu Food Leadership Brand Manager Caitríona Hayes Assistant Brand Manager Yvonne O’Brien
AL FRESCO MADE EASY It’s summertime and the living is easy, and nothing could be easier than an al fresco feast of our Prepared for You range.
IRISH CRAFTS SuperValu has always supported small producers, so we decided to showcase an Irish craftsperson in features throughout the magazine. The items are not available in SuperValu stores, but we are still happy to share their creativity and craftsmanship with you.
NEW TAKE ON OLD FAVOURITES Kevin Dundon has added uncomplicated, interesting twists to some traditional favourites.
Published by Musgrave Retail Partners Ireland, Tramore Road, Cork © Musgrave Ltd Printed by InnerWorkings Ireland, Railway House, The Waterways, Sallins, Co. Kildare
Prices correct at time of going to print. Offers available in participating stores only, while stocks last. Customer quotas may apply.
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Helpful facts to improve your cooking skills
Notes for foodie swots
Healthy portions fat
Healthy portions protein
Healthy portions veg
SUMMER 2015 FRESH | 1
Enjoy OUR BEERS Sensibly. Visit
INSPIRED BY Kevin Dundon
Grab some inspiration for exciting beer and food pairings at your local SuperValu! In store from 11th June. Brought to you by Heineken_BF_KDun_Fresh_mag_200X287.indd 1 Untitled-1 1
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m a r in a t ed i n t a n d oori y og u rt C hi c k en KITCHEN SWOT MARINATING CHICKEN PIECES IN TANDOORI SPICES DOESN’T JUST ADD FLAVOUR, IT HAS A TENDERISING EFFECT TOO.
Kevin Dundon The ingredients of Kevin Dundon’s career include that of a talented and stylish chef, TV star, author and proprietor of Dunbrody Country House, but more recently he won ‘The Best Culinary Show in the World’ at the New York Festival 2015. Nice, but SuperValu customers have known he’s the best for a very long time.
Frazzle freeFOOD FOR
P a d t ha i - s t yl e g r ille d ch ic
k en and n ood le
sa la d
KEVIN DUNDON SHARES HIS FAVOURITE SUMMER RECIPES ALONG WITH PLENTY OF NEW TAKES ON OLD MEATY FAVOURITES.
R ec i p e o v er l ea f SUMMER 2015 FRESH | 3
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food for friends CHICKEN MARINATED IN TANDOORI YOGURT SERVES 4 125g SuperValu Natural Yogurt 2 tablespoons tandoori spice 8 SuperValu bone-in chicken thighs, skin removed 8 SuperValu chicken drumsticks SuperValu Baby Salad Leaves, to serve 1 SuperValu lemon, cut into wedges
FOR THE SPICY POTATOES 3 or 4 large Rooster potatoes, peeled and cut into wedges 1 tablespoon SuperValu Olive Oil 1 teaspoon SuperValu Dried Mixed Herbs 1 teaspoon SuperValu Chilli Powder
In a large bowl, whisk together the yogurt and tandoori spice. Add the chicken pieces, making sure they are all coated in the yogurt. Put in the fridge to marinate for up to 1 hour to allow the flavours to infuse and develop. Preheat the barbecue to medium or the oven to 180˚C/350˚F/gas mark 4. Line a baking tray with parchment paper. Toss the potato wedges with the oil, mixed herbs and chilli powder in a large bowl. Transfer to the lined baking tray. Cook in the oven for 35 to 40 minutes, turning them once or twice, until they have softened on the inside but are still crispy on the outside.
When the coals are lightly coated with ash and are a medium heat, oil the grill grates. Shake off the excess marinade, then place the chicken on the barbecue over an indirect heat and cook for 4 to 5 minutes. Continue to grill until the chicken is completely cooked through, which should take 15 to 20 minutes, turning the pieces now and then. Alternatively, you could place the chicken on a baking tray and roast it in the oven for 35 minutes with the potatoes. Serve immediately with the spicy potatoes, some baby salad leaves and a lemon wedge.
P i c t u r ed o v er l ea f PAD THAI-STYLE GRILLED CHICKEN AND NOODLE SALAD SERVES 4 FOR THE GRILLED CHICKEN 2 tablespoons ready-made pad thai sauce 2 SuperValu chicken fillets, cut lengthways into strips FOR THE NOODLE SALAD 200g rice noodles 100g SuperValu Bean Sprouts, trimmed 2 SuperValu shallots, chopped 1 SuperValu ripe mango, peeled and diced 1 SuperValu red chilli, finely chopped 1 SuperValu lime, juice only
Preheat the barbecue to medium. Place the pad thai sauce in a bowl and add the chicken strips. Marinate for 30 minutes in the fridge, then thread the strips onto metal skewers. If using wooden skewers, soak them for at least 30 minutes beforehand. In the meantime, cook the noodles as per the packet instructions. Drain and set aside.
2 tablespoons SuperValu Roasted Unsalted Peanuts or Cashews, crushed 1 tablespoon fish sauce 1 teaspoon sesame oil TO GARNISH 50g SuperValu fresh coriander 1 SuperValu spring onion, sliced at an angle 1 SuperValu lime, cut into wedges
Toss together the drained noodles, bean sprouts, shallots, mango, chilli, lime juice, nuts and fish sauce in a large bowl. Add the sesame oil and check the seasoning. Grill the chicken on the barbecue for 2 to 3 minutes, until cooked through, then remove from the skewers and combine with the noodles. Garnish with coriander leaves, spring onions and lime wedges. Eat warm or cool.
SMOKY TURKEY BURGERS SERVES 4 550g SuperValu minced turkey breast 2 tablespoons SuperValu fresh oregano, chopped 2 tablespoons SuperValu Smoked Paprika 1 tablespoon SuperValu Signature Tastes Red Onion Relish SuperValu Salt and Pepper SuperValu Olive Oil, for the grill FOR THE BARBECUE MAYO 3 tablespoons SuperValu Mayonnaise 2 tablespoons barbecue sauce TO SERVE 4 SuperValu burger buns, split and toasted 1 SuperValu tomato, sliced SuperValu Baby Salad Leaves
with cling film and rest in the fridge for at least 15 minutes. Preheat the barbecue to a medium heat. Combine the mayonnaise and barbecue sauce in a small bowl. When the coals are lightly coated with ash and are a medium heat, oil the grill grates. Grill the burgers, covered if possible, for about 10 minutes, turning once. Spread the barbecue mayo over the base of each bun. Add a few salad leaves, a slice of tomato, a patty and a little more mayo, then put another bun with salad leaves, sliced tomato and patty on top so that you get a double burger. Top with another dollop of mayo. Serve immediately.
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Place the minced turkey in a large bowl. Add the oregano, smoked paprika, red onion relish and some salt and pepper. Mix well with your hands. Divide the mixture into eight portions and roll each piece into a ball. Flatten each piece to make a patty. Press the centre of each patty with three fingers to make an indentation, which will help it keep its shape while it’s cooking. Put the burgers on a plate, cover loosely
FOUR NUTRITIONAL SURPRISES ABOUT TURKEY
Turkey is naturally low in saturated fat and cholesterol. Turkey is a big surprise when you start counting calories, as a turkey breast, without the skin, has less calories than red meat. Just 5% of calories from skinless turkey breast come from fat, whereas in a loin of pork it’s 52%,
sirloin of beef is 41% and chicken breasts is 20%. Turkey is a great source of vitamins B3 and B12 . They’re the vitamins that help your body release energy from food and help make red blood cells (as part of a healthy and balanced diet).
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food for friends HOMEMADE COLESLAW SERVES 4 TO 6 1/2 head SuperValu white cabbage, very finely sliced 2 or 3 SuperValu carrots, grated 1 SuperValu onion, thinly sliced 150g SuperValu Mayonnaise 1 teaspoon Dijon mustard, optional SuperValu Salt and Pepper
Combine the cabbage, carrots and onions in a large bowl. Spoon over the mayonnaise and mustard, if using. Mix well. Season with salt and pepper and serve immediately.
SUPERVALU LOVES IRISH CRAFTS Irish linen napkin by Enrich & Endure. Available at www. irishdesignshop.com.
MEXICAN CHICKEN WRAPS SERVES 4 4 SuperValu chicken fillets, butterflied 2 tablespoons Mexican spice mix 2 tablespoons SuperValu Olive Oil 1 SuperValu lime, juice only
200g SuperValu ripe plum tomatoes, diced 4 SuperValu Flour Tortillas 200g homemade coleslaw, recipe opposite 1/2 head SuperValu iceberg lettuce, shredded
Preheat the barbecue to medium. Place the chicken fillets in a bowl and sprinkle with the Mexican spices, tossing until they are evenly coated. When the coals are lightly coated with ash and are a medium heat, oil the grill grates. Grill the chicken over an indirect
heat so they cook through but don’t burn. Use a lid if possible for a smokier flavour. Meanwhile, whisk together the olive oil and lime juice in a bowl. Add the diced tomatoes and toss them in the oil and lime. When the chicken is cooked through, place it on a cutting board and slice into strips.
Warm the tortillas on the grill for a minute, then build the wrap by adding some strips of chicken, diced tomatoes, coleslaw and shredded lettuce. Roll up tightly and cut on the diagonal to serve.
YOU CAN’T BEAT HOMEMADE COLESLAW. YOU COULD REPLACE SOME OF THE WHITE CABBAGE WITH RED CABBAGE IF YOU PREFER.
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food for friends TOMATO AND TURMERIC LAMB SALAD P i c t u r ed o p p o s i t e QUICK & HEALTHY PORTION SIZES
THE SIZE OF YOUR THUMB
1 tablespoon rapeseed oil 1 tablespoon ground turmeric SuperValu Sea Salt 8 SuperValu lamb chops FOR THE SAUCE 200g SuperValu ripe tomatoes 1 tablespoon rapeseed oil
Whisk together the oil, turmeric and a pinch of sea salt in a bowl, then rub onto the lamb chops. Leave to marinate for at least 30 minutes to allow the flavour to infuse the meat. While the lamb is marinating, preheat the barbecue to medium. Cut a cross in the bottom of the tomatoes. Place in a heatproof bowl and pour boiling water over them. Leave for about 1 minute, until the skin starts to curl away from the cross. Plunge the tomatoes into cold water, then slip off their skins. Cut in half and remove the seeds, then chop. To make the sauce, warm the oil in a small pan over a low heat with the garlic for 30 seconds to flavour the oil. Remove the garlic with a slotted spoon and add the chopped tomatoes. Add the
LEMON AND HERB GRILLED LAMB CHUMP WITH RATATOUILLE SERVES 4 8 SuperValu lamb chumps, deboned 1 tablespoon SuperValu Olive Oil 1 SuperValu lemon, zest and juice 4 SuperValu garlic cloves, chopped 2 teaspoons SuperValu fresh oregano SuperValu Salt and Pepper FOR THE RATATOUILLE SuperValu Olive Oil 1 SuperValu aubergine, diced 1 SuperValu courgette, diced 1 SuperValu red onion, diced 1 SuperValu red pepper, diced 1 SuperValu green pepper, diced 3 SuperValu garlic cloves, finely chopped 400ml SuperValu Tomato Passata boiled SuperValu baby potatoes, to serve SuperValu Rocket Leaves, to serve
Preheat the barbecue to medium. Place the lamb chumps on a baking tray. Drizzle with the olive oil, lemon zest and juice, then sprinkle over the garlic and oregano. Season with salt and pepper and set aside to marinate. Meanwhile, heat a large pan over a high heat. Drizzle with oil and fry off the vegetables one at the time until they are all browned and beginning to soften. After all the vegetables have been cooked, gently sauté the garlic for about 1 minute. Place all the vegetables and the garlic in a sauté pan, pour in the tomato passata and allow the vegetables to simmer for 10 to 15 minutes over a medium to low heat. When the coals are lightly coated with ash and are a medium heat, oil the grill grates. Grill the lamb on the barbecue for 8 to 10 minutes on both sides, until pink in the centre. Remove the lamb from the barbecue and rest for at least 5 minutes before slicing. Spoon the ratatouille onto four plates and top with the sliced lamb. Serve with baby potatoes and some rocket.
1 small SuperValu garlic clove, peeled 80g SuperValu fresh coriander, chopped 1 teaspoon ground cumin 1/2 teaspoon SuperValu Ground Coriander 1/2 teaspoon SuperValu Ground Cinnamon 1/2 teaspoon SuperValu Dried Chilli Flakes 1 bag of SuperValu Baby Salad Leaves 1 SuperValu lemon, juice only coriander and spices and cook on a low heat for 2 to 3 minutes, until the tomatoes start to break down to a chunky concasse. Remove from the heat and set aside to cool. When the coals are lightly coated with ash and are a medium heat, oil the grill grates. To cook the lamb medium well, grill the chops for 4 to 5 minutes on each side, depending on how thick they are. Alternatively, you could cook them in a pan on the hob. Spoon the tomato concasse onto four plates. Slice the lamb and toss with the baby salad leaves and a squeeze of lemon juice. Place the salad on top of the tomato concasse and serve.
QUICK & HEALTHY PORTION SIZES
VEG THE SIZE OF YOUR HAND
LAMB The temperate Irish climate means our lamb is reared almost entirely outside, feeding off grass and with very little supplemental cereal, giving it a superior flavour. Lamb chops will cook in 5 minutes under a grill, but cuts like the shoulder and shank will take a few hours to reach their peak. Next time you’re slow roasting a leg of lamb, slip anchovies and sprigs of fresh rosemary into little slits cut across the surface for a truly magical flavour.
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food for friends LAMB BURGERS WITH HARISSA SERVES 4 1 teaspoon harissa paste SuperValu Salt and Pepper SuperValu Sunflower Oil 4 SuperValu burger buns, split and toasted SuperValu Rocket Leaves 200g SuperValu Signature Tastes Red Pepper Relish
Preheat the barbecue to medium. In a large bowl, mix together the lamb, breadcrumbs, egg, lemon zest, rosemary, harissa paste and some salt and pepper. Mix with your hands until well combined. Shape into four patties and transfer to a plate. Press the centre of each patty to make an indentation, which will help it keep its shape during cooking. Cover loosely with cling film and set aside in the fridge.
When the coals are lightly coated with ash and are a medium heat, oil the grill grates and place the burgers on the grill. Cook with the lid on if possible to create an oven and a smoky environment. Grill for 10 minutes, turning once. Serve the burgers on the toasted buns with some rocket and a dollop of SuperValu Signature Tastes Red Pepper Relish.
SUPERVALU LOVES IRISH CRAFTS Hand-thrown earthenware mixing bowl by Dunbeacon Pottery. Available at www.irishdesignshop.com.
b sa la d m a l ic m er
To m a t o a n d tu r
600g SuperValu minced lamb 50g SuperValu Fresh Breadcrumbs 1 SuperValu egg, beaten 1/2 SuperValu lemon, zest only 1 teaspoon finely chopped SuperValu fresh rosemary
FOR EXTRA FLAVOUR, SPREAD SOME GOATâ€™S CHEESE ONTO ONE HALF OF THE ROLL AND ASSEMBLE AS NORMAL. DELICIOUS.
KITCHEN SWOT WHAT DOES MEDIUM MEAN WHEN BARBECUING? IF USING CHARCOAL, A MEDIUM HEAT IS WHEN A LAYER OF ASH IS ON THE CHARCOALS AS OPPOSED TO RED-HOT CHARCOAL, WHICH WOULD BE HIGH HEAT. IF USING A GAS BARBECUE JUST TURN THE HEAT TO MEDIUM, NOT THE HIGHEST SETTING. SUMMER 2015 FRESH | 7
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food for friends A GOOD STEAK IS A MUST AT A BARBECUE. THE SECRET WITH STEAK IS NOT TO COMPLICATE IT WITH EXCESSIVE AND UNNECESSARY FLAVOURS.
BEEF CARPACCIO SALAD WITH CRISPY CROUTONS
CHARGRILLED STEAK WITH WILD MUSHROOM AND PORT BUTTER
SERVES 4 350g SuperValu beef fillet SuperValu Salt and Pepper 1 tablespoon SuperValu Olive Oil 2 to 3 tablespoons SuperValu Extra Virgin Olive Oil 250g SuperValu Rocket Leaves 2 or 3 SuperValu iceberg lettuce leaves, torn into pieces 150g SuperValu Signature Tastes Parmesan shavings 4 SuperValu cherry tomatoes, quartered 4 whole tinned anchovies
SERVES 4 2 SuperValu cowboy steaks (côte de boeuf or rib eye on the bone) 5 or 6 SuperValu Black Peppercorns, crushed SuperValu Olive Oil 4 tablespoons SuperValu Balsamic Vinegar SuperValu Rocket Leaves, to serve FOR THE MUSHROOM AND PORT BUTTER SuperValu Olive Oil 100g wild or forest mushrooms, finely chopped 3 SuperValu garlic cloves, finely chopped SuperValu Salt and Pepper 100g SuperValu Butter, softened 20ml port 2 tablespoons chopped SuperValu fresh flat-leaf parsley
Lay the steaks out flat on a large dish and press the crushed peppercorns into them. Drizzle with a little olive oil and balsamic vinegar and set aside, covered, for 1 or 2 hours at room temperature. Meanwhile, to make the butter, drizzle a little olive oil into a large pan set over a high heat. Add the mushrooms and garlic, season with salt and cook for 2 to 3 minutes, until the mushrooms have caramelised. Remove from the heat and set aside to cool.
FOR THE CROUTONS 1/2 medium SuperValu ciabatta loaf or 2 thick slices crusty white bread 2 tablespoons SuperValu Olive Oil FOR THE SAUCE 3 tinned anchovies, chopped 2 tablespoons SuperValu Mayonnaise
Beat the butter in a mediumsized bowl with a spatula until softened, then mix in the port, cooled mushrooms and parsley. Combine thoroughly and check the seasoning. Roll the butter into a sausage shape, wrap it tightly in cling film and put in the fridge to use later. Preheat the barbecue to medium or a griddle pan to smoking hot. When the coals are lightly coated with ash and are a
medium heat, oil the grill grates or the ridges of the pan, then add the steak. Try not to move the meat around too much while it’s on the grill, otherwise you won’t get a good sear. Just turn it once or twice. Remove the steak from the grill and let it rest for at least 5 minutes. Just before serving, spread a pat of the wild mushroom and port butter on top of each piece of beef. Serve with some dressed rocket leaves.
BEEF LESSON QUICK COOK, SLOW COOK If you struggle to remember all the different cuts of beef, a good way to think about it is this: the parts where the muscle is used the most are going to be the toughest and need the longest cooking. So that’s the locomotive parts like the neck, chest, shoulders, legs and cheeks. The parts that are least hard-working and need the least cooking are furthest from the hooves: cuts like the back, loin or rump. You’ll find the tenderest cuts from these lazy muscle parts. Each cut has its own unique flavour. You just need to get the cooking times right to get the most from the different cuts.
Preheat the oven to 200°C/400°F/ gas mark 6. To make the croutons, cut the bread into 1cm dice. Spread over a large baking tray, drizzle with the oil and season with salt and pepper. Bake in the oven for 8 to 10 minutes, turning the croutons a few times while they’re cooking so they brown evenly. Prepare the beef by removing any sinew from the fillet. Season the beef well with salt and pepper. Heat the regular olive oil in a pan. When the pan is smoking hot, sear the beef for 1 minute all around. Transfer the beef to a plate and set aside to rest. To make the sauce, combine the anchovies and mayonnaise in a small bowl. Using your sharpest knife, slice the beef as thinly as possible. It should be nearly translucent. To serve, place a few slices of carpaccio on a plate and drizzle over some extra virgin olive oil. Add some rocket and iceberg lettuce, croutons, tomatoes and Parmesan shavings and top with a whole anchovy. Season with salt and pepper and drizzle with some of the sauce. Serve immediately.
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food for friends
B eef c a r p a c c io sa la d w ith c r isp y c r o u to n s
KITCHEN SWOT CARPACCIO WAS INVENTED BY GIUSEPPE CIPRIANI, OF THE FAMED HARRY’S BAR IN VENICE. HE NAMED THE DISH OF RAW MEAT AFTER THE VENETIAN PAINTER VITTORE CARPACCIO, AS HIS WORK FEATURED STRONG RED TONES.
BARBECUED FILLET OF BEEF WITH GOAT’S CHEESE MOUSSE AND RED PEPPER RELISH SERVES 4
4 x 175g SuperValu beef fillets 1 teaspoon SuperValu Olive Oil SuperValu Salt and Pepper SuperValu Baby Salad Leaves, to serve FOR THE GOAT’S CHEESE MOUSSE 75g SuperValu Goat’s Cheese 75g SuperValu Mascarpone 1/2 teaspoon SuperValu Dried Chilli Flakes SuperValu Signature Tastes Red Pepper Relish
Preheat the barbecue or grill to medium. Combine the goat’s cheese, mascarpone and chilli flakes in a small bowl. Pipe into four small shot glasses, tiny Kilner jars or small ramekins. Top with some red pepper relish and refrigerate until required.
When the coals are lightly coated with ash and are a medium heat, oil the grill grates. Brush the beef fillets with a little oil, and just before cooking, season with salt and pepper. Cook the steaks to your liking. See the Top Tip above for cooking times. Once cooked, allow the steaks to rest for at least 5 minutes. Serve the steak with some baby salad leaves and the goat’s cheese mousse.
TOP TIP TO COOK YOUR BARBECUED STEAK: 2 MINUTES ON EACH SIDE FOR RARE, 4 MINUTES ON EACH SIDE FOR MEDIUM OR 5 TO 6 MINUTES ON EACH SIDE FOR WELL DONE.
OUR 3 STEPS TO BETTER BEEF BETTER CHILLING The chilling temperature for the first 12 hours after slaughter is vital because it impacts on the rate of muscle contraction. Having changed the temperature from 4°C to 10°C, we found that the meat is even more tender than before.
BETTER HANGING Having previously hung from the Achilles tendon, we now hang from the hip bone, which allows the carcass to rest in a more natural shape. The muscles don’t contract as much, which noticeably improves the tenderness.
BETTER AGEING We have increased the time we age our beef on the bone from 14 to 21 days. The extra days give the enzymes more time to do their job. The result is luxuriously succulent beef, with even more rich flavours than before.
Better chilling, better hanging, better ageing. That’s better beef. SUMMER 2015 FRESH | 9
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Marinated Chicken Drumsticks ts Ingredien sticks m u r d n e 8 chick s of n o o p s e l b sauce 6 ta e u c e b r a Heinz B oons of 3 t a b l e s pe r r i n s L e a & Pt e r s h i r e S a u c e Worces ns of o o p s e l b a 2t ney runny ho
Makes: 8 Prep time: 10 mins + marinating time Cook Time: 15 mins 1. Drop the chicken drumsticks into a glass bowl or large plastic freezer bag and spoon in the Heinz Barbecue Sauce, Lea & Perrins Worcestershire Sauce and runny honey. 2. Stir the chicken in the sauce until theyâ€™re well coated in the marinade. If using a bowl, cover with cling film and place in the refrigerator for at least 30 minutes. 2. When ready to cook, barbecue over a medium heat until the chicken is thoroughly cooked. Ensure the meat is piping hot in the centre before serving. 3. This is great served with salads and baked potatoes, or makes great party food for a summer BBQ.
MAKES A BBQ BRILLIANT 65101483 Summer Sauces_200x287.indd 1 Untitled-1 Heinz 1
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Citrus NOTHING SAYS SUMMER LIKE ZINGING CITRUS FRUITS. FROM LEMONS AND LIMES TO GRAPEFRUIT AND ORANGES, KEVIN DUNDON HAS BEEN INSPIRED BY THESE CLASSIC SUMMER FRUITS TO CREATE SOME MAGICAL DESSERTS.
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citrus desserts MINI RUM BABAS WITH WHITE CHOCOLATE AND LIME MAKES ABOUT 12 FOR THE LIME JAM 125ml SuperValu lime juice 1 SuperValu lime, zest only 1 teaspoon SuperValu Icing Sugar 1/2 teaspoon agar FOR THE WHITE CHOCOLATE, LIME AND MINT CREAM 165g white chocolate, chopped into small pieces 375ml SuperValu Double Cream 1 to 2 drops of peppermint essence 1 SuperValu lime, zest only FOR THE RUM BABA 15g fresh yeast 35ml SuperValu Milk, at room temperature 250g SuperValu Strong Flour 30g SuperValu Caster Sugar 1 teaspoon SuperValu salt 4 SuperValu eggs 70g SuperValu Butter, softened FOR THE RUM BABA SYRUP 320g SuperValu Caster Sugar 50g SuperValu Honey 500ml water 200ml dark rum, plus extra for brushing 1 SuperValu lime, zest only
To make the jam the night before, line a small tray with cling film. Bring the lime juice and zest to the boil in a small saucepan. Reduce the heat, then add the icing sugar and agar, stir to combine and simmer for 3 minutes. Pour onto the lined baking tray and place in the fridge to set overnight. To make the white chocolate, lime and mint cream, melt the chocolate in a heatproof bowl set over a small saucepan of simmering water. Put 120ml of the cream in a second small saucepan and bring to the boil. Remove from the heat and pour the hot cream over the melted chocolate, stirring briskly. Pour the remaining 255ml of cold cream into the chocolate along with the peppermint essence and lime zest. Stir thoroughly. Cover with cling film and place in the refrigerator overnight. To make the rum babas, stir the yeast into the milk until dissolved. Place the flour, sugar and salt into the bowl of a mixer fitted with a dough hook. Combine for 10 seconds, then
add the eggs and the milk mixture. Mix on a low speed for 5 minutes to combine all the ingredients together. Scrape the edges of the bowl with a spatula, then mix again for 7–8 minutes on a medium speed. Reduce the speed to low and begin to add the softened butter a little at a time, keeping the speed at a low setting until all the ingredients are combined. Cover with a clean, damp cloth and put in a warm, draught-free place to rise for 70 to 90 minutes, until the dough has doubled in volume. Grease 12 mini baba moulds. Turn the proofed dough out onto a lightly floured work surface, knock it back and divide into 12 balls to fit the moulds. Do not overfill the moulds above the edge. Cover the moulds with the clean, damp cloth again and leave to rise for a further 30 minutes. Preheat the oven to 180°C/350˚F/ gas mark 4. When the dough has risen to the tops of the moulds, bake them in the oven for 20 minutes. Immediately
remove from the moulds and transfer to a wire rack, with the top of the babas face down on the rack. Leave to cool. Meanwhile, prepare the syrup. Place the sugar, honey, water, rum and lime zest in a saucepan and bring to a boil for 3 to 4 minutes. Remove from the heat and allow to cool for 10 minutes. Place two or three babas into the syrup at a time and let them soak for 2 to 3 minutes. Turn them over and allow the other side to soak for 2 minutes more. Carefully remove from the syrup and put the babas back on the wire rack to allow any excess syrup to drain off. To serve, brush the babas with a little extra rum if you like. Pipe some flavoured whipped cream on top, then spoon the lime jam onto the baba and decorate with fresh mint leaves.
fresh SuperValu mint leaves, to decorate
RUM BABAS ARE POLISH IN ORIGIN AND ARE A STYLISH DESSERT FOR A GANG OF FRIENDS WITH A SWEET TOOTH. TOP TIP LOOK FOR AGAR IN THE ‘FREE FROM’ SECTION OF YOUR SUPERVALU STORE.
L em o n & l i m e m a r s hm a l l o w s
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citrus desserts LEMON & LIME MARSHMALLOWS SERVES 4 9 gelatine leaves 500g SuperValu Caster Sugar 50g liquid glucose 150ml water 1 SuperValu lemon, zest only 1 SuperValu lime, zest only 4 SuperValu egg whites 2 to 3 drops of lemon essence 1 teaspoon SuperValu Sunflower Oil cornflour, for dusting SuperValu Icing Sugar, for dusting
Soak the gelatine leaves in a bowl of cold water for about 5 minutes, until softened. Remove the softened gelatine pulp from the water and squeeze to remove any excess liquid. In the meantime, pour the sugar, liquid glucose and water into a heavy-based saucepan. Bring to the boil until the mixture reaches 127°C on a sugar thermometer. Stir in the gelatine along with the lemon and lime zest. Whisk the egg whites in a spotlessly clean, dry bowl until soft peaks form. Slowly whisk the hot sugar mixture over the egg whites, then add a few drops of lemon essence. Once all the sugar has been incorporated, continue to whisk until stiff peaks form and the egg whites become glossy. Lightly brush a tray with shallow sides all over with the sunflower oil. Mix together a little cornflour and icing sugar, then dust the tray with the mixture. Spread the marshmallow onto the tray with a spatula, ensuring it’s evenly distributed and the top is smooth. Leave to set for at least 1 hour at room temperature. Once the marshmallow is set, turn it out onto a surface dusted with cornflour and icing sugar. Using a dry, hot knife, cut the slab into 2cm x 2cm cubes. Store in an airtight container for a week or two – if they last that long!
LEMON DRIZZLE TRAY BAKE SERVES 8 FOR THE CANDIED LEMON SYRUP 2 SuperValu lemons 200g SuperValu Caster Sugar 100ml water FOR THE CAKE 450g SuperValu Butter, softened 450g SuperValu Caster Sugar 2 SuperValu lemons, zest only 8 SuperValu eggs 450g SuperValu Self-Raising Flour 50ml SuperValu Milk FOR THE LEMON DRIZZLE 1 SuperValu lemon, zest and juice 150g SuperValu Icing Sugar, sifted
Prepare the candied lemon syrup by zesting and juicing one lemon and thinly slicing the other. Place the sugar, water, lemon zest and juice into a small saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the lemon slices and simmer gently for 1 minute more. Remove from the heat and set aside, leaving the lemon slices in the syrup. Preheat the oven to 160˚C/325˚F/ gas mark 3. Grease and line a 20cm x 20cm square baking tin. To make the cake, place the butter, sugar and lemon zest in a mixing bowl and beat until light and fluffy. Add in the eggs and beat until well incorporated, then sieve in the flour and mix again. Pour in the milk and mix until just combined. Pour the
batter into the prepared baking tin. Bake in the oven for 30 to 40 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and allow to rest for 5 minutes. Drizzle some syrup over the cake while it’s still warm and scatter over some slices of candied lemon. To make the lemon drizzle, mix the lemon zest and juice with the icing sugar in a small bowl until smooth and well combined. If the drizzle is too thick, add a drop or two of hot water and beat into the icing until it’s a runny consistency. Drizzle the icing over the top of the cake. Cut into squares to serve.
TOP TIP TRAY BAKES ARE A CLEVER WAY OF MAKING SWEET TREATS FOR A KIDS’ PARTY, WHEN LARGER VOLUMES ARE NEEDED. YOU DON’T EVEN NEED A BAKING TRAY AS YOU CAN USE A ROASTING TIN.
TOP TIP USE UP THE EGG YOLKS BY MAKING YOUR OWN CRÈME BRÛLÉE, CUSTARD OR ICE CREAM. YOU CAN EVEN FREEZE THE EGG YOLKS FOR LATER USE. SUMMER 2015 FRESH | 13
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citrus desserts CHOCOLATE AND ORANGE IS A CLASSIC FLAVOUR COMBINATION. A DOLLOP OF WHIPPED CREAM ON THE SIDE WILL MELLOW THE BIG CHOCOLATE FLAVOURS.
SUPERVALU LOVES IRISH CRAFTS STABLE The fabrics in this feature are from Stable, who create hand-woven, pure Irish woollen scarves, throws and tableware. Each piece is unique and reflects the rich colours of the Irish landscape. www.stable.ie
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TOP TIP PARFAIT IS AN IDEAL DINNER PARTY DESSERT, AS YOU CAN MAKE IT SEVERAL DAYS IN ADVANCE AND FREEZE IT.
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citrus desserts LIME PARFAIT WITH STRAWBERRIES SERVES 4 TO 6 200g SuperValu Caster Sugar 25g liquid glucose 40ml water 125g SuperValu egg whites 300ml SuperValu Cream 300ml SuperValu Natural Yogurt 5 SuperValu limes, zest and juice 500g fresh SuperValu strawberries, sliced 2 tablespoons balsamic glaze
Place the sugar, liquid glucose and water in a large saucepan and bring to the boil until it reaches 117ËšC on a sugar thermometer or the soft ball stage has been reached.
In the meantime, whisk the egg whites in a spotlessly clean, dry bowl until stiff peaks form. Slowly pour over the hot syrup and whisk gently until cool. In a separate bowl, whisk the cream until it forms soft peaks, then carefully fold into the egg white mixture along with the yogurt, lime zest and juice. Pour the parfait into small dome-shaped silicone moulds or individual ramekins and place in the freezer. Freeze the parfait for at least 3 to 4 hours, until frozen. Dip the ramekins in some boiling water for a couple of seconds before inverting the parfait onto a serving plate. Serve with sliced fresh strawberries and drizzle with a little balsamic glaze.
RASPBERRY AND GRAPEFRUIT PANNACOTTA SERVES 6 FOR THE RASPBERRY AND GRAPEFRUIT COMPOTE 400g fresh SuperValu raspberries 50g SuperValu Caster Sugar 1 SuperValu grapefruit, juice only FOR THE PANNACOTTA 2 gelatine leaves 100g SuperValu Caster Sugar 400ml SuperValu Cream 1/2 SuperValu grapefruit, zest only 1 SuperValu vanilla pod
Place the raspberries, caster sugar and freshly squeezed grapefruit juice into a small saucepan set over a mediumlow heat. Cook for 4 to 5 minutes, until the raspberries have broken down. Remove from the heat and divide the compote between six martini glasses or champagne flutes. Set aside and allow to cool.
Soak the gelatine in a bowl of cold water for 5 minutes, making sure the leaves are fully immersed. Put the caster sugar, cream and grapefruit zest into a small saucepan. Cut the vanilla pod in half lengthways and scrape the seeds into the pan. Bring slowly to the boil, then take the pan off the heat. Remove the gelatine from the water and gently squeeze it with your hands to remove the excess water. Whisk the gelatine into the warm cream until it has broken down fully and is completely incorporated into the cream. Allow to chill slightly in the fridge. When dividing the pannacotta between the glasses, pour the unset mixture over the back of a teaspoon to ensure the raspberry compote is not disturbed in the glass. Transfer to the fridge to set for 5 to 6 hours or overnight.
PINK GRAPEFRUIT AND BASIL GRANITA WITH BISCOTTI MAKES 6 GLASSES 1 SuperValu vanilla pod 300g SuperValu Caster Sugar 300ml water 3 or 4 SuperValu pink grapefruit, juice only (you need 500ml juice) 1 SuperValu lemon, zest and juice 2 tablespoons chopped fresh SuperValu basil leaves, plus extra to decorate biscotti, to serve
Cut the vanilla pod in half lengthways and scrape the seeds into a small saucepan. Add the sugar and water and place over a high heat, stirring until the sugar dissolves. Bring to a boil without stirring for 1 minute. Cool in the fridge until the syrup is completely cold.
Stir together the syrup, grapefruit juice, lemon zest and juice and the chopped basil. Pour into a shallow glass or nonreactive tray and place in the freezer. Every 30 minutes, take the tray out of the freezer and stir the granita with a fork to break it up. Keep doing this until the granita is frozen throughout. This will take about 3 hours. To serve, scoop the granita into glasses. Decorate with a sprig of fresh basil and serve with biscotti biscuits.
ORANGE CHOCOLATE POTS MAKES 4 TO 6 POTS 1 gelatine leaf 250ml SuperValu Milk 250ml SuperValu Cream 3 SuperValu egg yolks 60g SuperValu Caster Sugar 150g dark chocolate 1 SuperValu orange, zest only
Soak the gelatine in a bowl of cold water. Pour the milk and cream into a saucepan and bring to the boil, then remove from the heat. Whisk together the egg yolks and caster sugar in a bowl. Pour the hot cream mixture over the beaten eggs and sugar. Transfer back to the saucepan, return to a low heat and stir until slightly thickened. Remove from the heat and set aside.
Break the chocolate into a bowl. Pour half of the warm cream mixture over the chocolate and stir to combine. Remove the gelatine from the water and squeeze to remove the excess liquid. Add the gelatine to the remaining warm cream mixture in the saucepan, then pour into the melted chocolate. To finish, stir in the orange zest. Pour into individual ramekins and leave to set for at least 2 hours in the refrigerator.
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new take on old faves
take on old
B eet r o o t s a l m o n g r a v a d l a x
KEVIN DUNDON IS FAMED FOR ADDING UNCOMPLICATED BUT INTERESTING TWISTS TO TRADITIONAL COOKING, SO WHEN WE ASKED HIM TO REIMAGINE SOME GOLDEN OLDIES, WE WERE SPOILED FOR CHOICE.
TOP TIP USE KITCHEN GLOVES WHEN PREPPING BEETROOT SO IT DOESN’T STAIN YOUR HANDS.
R ec i p e o p p o s i t e
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new take on old faves
TIE STRING FIRMLY AROUND THE STRIPLOIN STEAK BEFORE COOKING AS IT WILL KEEP THE MEAT MOIST AS WELL AS HELP KEEP ITS SHAPE.
STRIPLOIN STEAKS WITH POLENTA CHIPS SERVES 4 4 x 220g SuperValu striploin steaks 3 SuperValu garlic cloves, crushed 2 sprigs of SuperValu fresh thyme 2 tablespoons SuperValu Olive Oil SuperValu Salt and Pepper FOR THE POLENTA CHIPS 1 litre water 250g polenta 50g SuperValu Emmental or Cheddar, grated 1/2 SuperValu lemon, zest only 100g SuperValu Butter, melted
BEETROOT SALMON GRAVADLAX SERVES 6 400g SuperValu Coarse Salt 200g SuperValu Caster Sugar 100g cooked SuperValu beetroot, puréed handful of SuperValu fresh dill, chopped, plus extra for serving handful of SuperValu fresh mint, chopped 1 SuperValu lime, zest only 2 tablespoons SuperValu Black Peppercorns, crushed 500g fresh SuperValu salmon fillet crostini, to serve FOR THE HORSERADISH CRÈME 2 to 3 tablespoons SuperValu Crème Fraîche 1 teaspoon horseradish cream SuperValu Salt pinch of cayenne pepper 1/2 SuperValu lemon, zest and juice 1 tablespoon chopped SuperValu fresh chives 1 teaspoon chopped SuperValu fresh dill
Combine the salt, sugar, puréed beetroot, dill, mint, lime zest and crushed peppercorns in a bowl. Lay a sheet of cling film on a flat work surface and place the salmon
on top. Coat the salmon with the beetroot mixture, then wrap tightly in cling film. Place on a baking tray, then put in the fridge to cure for 2 to 3 days. Don’t be alarmed at the amount of liquid that leaks out, this is normal. Once a day, carefully pour off the liquid and turn over the salmon. Meanwhile, to prepare the sauce, put the crème fraîche and horseradish in a bowl. Season with salt and a pinch of cayenne pepper and stir to combine, then mix in the lemon zest and juice and the chopped herbs. Chill in the fridge until needed. Once the salmon has marinated, rinse off the salt marinade under running cold water and pat the salmon dry. Remove the skin from the salmon using a long, sharp knife. Slice the salmon into thin strips and arrange on a plate with some crostini. Drizzle with a little horseradish crème and serve.
To make the polenta chips, bring 1 litre of salted water to a simmer in a large saucepan. Whisk in the polenta and continue to stir for 5 minutes so it doesn’t get lumpy. Remove from the heat and add the grated cheese and lemon zest. Stir until fully combined. Oil a baking tray and pour in the warm polenta. Using a spatula, flatten and smooth it into a 2cm-thick layer. Cover loosely with cling film and leave to set at room temperature for 1 hour. Meanwhile, lay the steaks out flat in a large dish and scatter with the garlic and thyme. Drizzle with the olive oil and allow the flavours to infuse for at least 30 minutes at room temperature. Once the polenta has set, slice it into thick chips 5 to 6cm long. Transfer the chips onto a non-stick baking tray. Brush with some melted butter and set aside. Preheat the oven to 240˚C/475˚F/ gas mark 9. Preheat the barbecue or put a griddle pan on a high heat until it’s smoking hot. Place the polenta chips in the oven and roast for 5 minutes, until crisp on the outside and warmed through. When the griddle pan is ready, cook the striploin steaks as follows, still over a high heat: 2 minutes on each side for rare, 4 minutes on each side for medium or 5 to 6 minutes on each side for well done. Try not to move the meat while it’s on the grill; just turn it once. As soon as the steaks are done, season with salt and pepper and serve immediately with the polenta chips on the side.
6 7 8
CHICKEN STIR-FRY WITH SUMMER VEGETABLES SERVES 4 3 tablespoons SuperValu Sunflower Oil 3 teaspoons cornflour 2 boneless, skinless SuperValu chicken breasts, sliced thinly 100ml water 2 tablespoons SuperValu Soy Sauce 2 tablespoons SuperValu Oyster Sauce 1 teaspoon SuperValu Caster Sugar 1 teaspoon rice vinegar 2 SuperValu garlic cloves, chopped 1 slice of SuperValu fresh root ginger, peeled and chopped 1 SuperValu red pepper, finely sliced 1 to 2 SuperValu spring onions, chopped rice or noodles, to serve
Prepare all the vegetables so that they are ready to cook, as stir-fries come together quickly. In a large bowl, combine 1 tablespoon of sunflower oil with 1 teaspoon of cornflour. Add the sliced chicken to the bowl and coat it in the cornflour. In a second small bowl, combine the water, soy sauce, oyster sauce, sugar, rice wine vinegar and the remaining 2 teaspoons of cornflour. Heat a wok or large frying pan over a medium-high heat, until a drop of water sizzles when added. Heat the remaining 2 tablespoons of sunflower oil in the wok, then add the garlic and ginger and stir-fry for 30 seconds. Add the chicken and cook for 2 to 3 minutes, until golden brown. Add the sliced peppers and stir-fry for 1 minute, then toss in the spring onions. Pour in the sauce, stirring until it starts to thicken. Remove the wok from the heat. Transfer the chicken and vegetables to a serving bowl and serve immediately with some rice.
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new take on old faves
CRAB AND CITRUS SPAGHETTI SERVES 4
Cook the pasta until al dente or as per the packet instructions. Heat the oil in a large saucepan over a low heat. Sweat the shallots for 1 minute, then add the crab meat along with the lime and lemon zest. Stir for 10 seconds and remove from the heat. Add the drained pasta to the saucepan, then stir in the raw egg, followed by the sour cream and chopped tarragon. Toss to combine all the ingredients, then add the grapefruit. Serve immediately.
TARRAGON HAS A SLIGHTLY ANISEED FLAVOUR, WHICH IS A MAGICAL MATCH WITH CRAB AND GIVES A REAL MYSTIQUE TO ANY FISH DISH.
g et er v e su m m C hi c k en s t i r - f r y w i t h
200g SuperValu Spaghetti 2 tablespoons SuperValu Olive Oil 2 SuperValu shallots, finely chopped 300g SuperValu fresh crab meat 1 SuperValu lime, zest only 1 SuperValu lemon, zest only 1 SuperValu egg, beaten 100g SuperValu Sour Cream 2 tablespoons chopped SuperValu fresh tarragon 1/2 SuperValu grapefruit, peeled and segmented
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TOP TIP STIR-FRIES ARE A QUICK AND EASY MIDWEEK DINNER AND ARE IDEAL FOR USING UP ANY SMALL PORTIONS OF LEFTOVER VEGETABLES AND PROTEIN.
QUICK & HEALTHY PORTION SIZES
VEG THE SIZE OF YOUR HAND
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new take on old faves BASIL AND LIME CHICKEN KIEV SERVES 4 110g SuperValu Butter, softened 50g SuperValu fresh basil, finely chopped 1 tablespoon finely chopped SuperValu fresh parsley 2 SuperValu limes, zest only 4 boneless, skinless SuperValu chicken breasts 100g SuperValu Plain Flour SuperValu Salt and Pepper 2 SuperValu eggs, beaten 50ml SuperValu Fresh Milk 175g SuperValu Fresh Breadcrumbs SuperValu Olive Oil SuperValu Green Salad, to serve
THIS GROWN-UP VERSION OF THE CHILDREN’S CLASSIC OF JELLY AND ICE CREAM WILL HELP EXPAND YOUNGER PALATES.
First make the flavoured butter. Place the softened butter in a bowl and mix in the basil, parsley and lime zest until thoroughly combined. You can store it like this until required or you can mould it into a cylindrical shape in a piece of parchment paper and freeze it. It’s handy to have in the freezer to liven up a piece of meat or even to mix into some hot pasta. Using a sharp knife, cut a pocket into the side of the chicken breasts. Divide the flavoured butter between the four chicken breasts and close over the flap again to make sure the butter is completely encased in the chicken. Preheat the oven to 180°C/350°F/ gas mark 4. Line a baking tray with parchment paper. Place the flour in a shallow bowl and season with salt and pepper.
Place the beaten eggs in a second shallow bowl and mix with the milk. Place the breadcrumbs in a third shallow bowl. Dip the chicken into the seasoned flour, making sure it’s well coated. Shake off the excess flour, then dip into the beaten eggs, again making sure the chicken is well coated and shaking off the excess. Lastly, dip the chicken into the breadcrumbs, pressing gently to make sure the chicken is completely coated. Heat a splash of olive oil in a large frying pan over a low heat. Pan-fry the chicken on both sides just until it’s golden brown. Transfer to the lined baking tray and pop in the oven for an additional 20 to 22 minutes, until the chicken is cooked through. Serve with a large green salad.
RHUBARB AND STRAWBERRY JELLIES WITH HONEYCOMB ICE CREAM SERVES 4 FOR THE RHUBARB JELLY 250g SuperValu Caster Sugar 225g SuperValu rhubarb, trimmed and chopped 225g SuperValu strawberries, hulled and halved if large 1 SuperValu lemon, juice only 6 gelatine leaves 350ml pink lemonade or SuperValu White Lemonade SuperValu Honeycomb Ice Cream, to serve
To make the rhubarb jelly, combine the sugar, rhubarb, strawberries and lemon juice in a metal bowl. Cover tightly with cling film, ensuring there is an airtight seal, and set over a pan of gently simmering water for 20 minutes, until the sugar has completely dissolved and all the juice has come out of the fruit. Meanwhile, place the gelatine in a bowl of cold water and set aside for 10 minutes. Drain and gently squeeze dry. Place the gelatine in a small pan with a little of the juice that has come from the fruits and heat gently until it has dissolved. Strain the remaining warmed fruit through a fine-mesh sieve into a large jug. Pour in the lemonade, then stir in the dissolved gelatine. Pour into 4 x 120ml ramekins or pretty glasses and place in the fridge for at least 4 hours to set, but overnight is best. These will keep happily in the fridge for up to two days. Serve with a scoop of SuperValu Honeycomb Ice Cream.
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new take on old faves BLACK FOREST CHOCOLATE MUFFINS MAKES 12 CUPCAKES FOR THE WHITE CHOCOLATE AND CHERRY TOPPING 125g white chocolate, chopped into small pieces 280ml SuperValu Cream 20g cherries in syrup 12 SuperValu Mini Chocolate Muffins 1 tin whole black cherries FOR THE CHERRY GANACHE 100g dark chocolate 60g milk chocolate 60g SuperValu Butter 4 tablespoons crushed SuperValu cherries 20g dark chocolate, grated
First, prepare the white chocolate cream. Melt the white chocolate in a heatproof bowl set over a small saucepan of simmering water. Place 90ml of the cream in a second small saucepan and bring to the boil. Remove from the heat and pour the hot cream over the melted chocolate, stirring briskly. Pour the remaining cold cream into the chocolate, add 2 tablespoons of cherry syrup and stir thoroughly. Cover with clingfilm and place in the fridge for 2 hours. Using a melon baller or very small spoon, scoop out a cherry-sized hole in the centre of each muffin. Place a tinned black cherry in each hole.
Next, prepare the ganache. Melt the dark and milk chocolate with the butter in a heatproof bowl set over a small saucepan of simmering water. Remove from the heat and stir until the consistency is smooth and slightly thick. Stir in the crushed cherries and leave to cool for a few minutes. Drizzle over the muffins and leave to set for 20 minutes. In the meantime, whip the white chocolate cream and place in a piping bag with a star nozzle. Pipe the white chocolate topping over the muffins and decorate with a tinned black cherry. Sprinkle with grated dark chocolate.
SUPERVALU LOVES IRISH CRAFTS MAGDA BETHANI CERAMICS The ceramics used in this feature were created by Magda Bethani Ceramics. Inspired by ancient and modern techniques, her unique and functional pieces are available through www.magdabethani.com and www.solomonfineart.ie.
TOP TIP YOU CAN USE WHIPPED CREAM INSTEAD OF THE WHITE CHOCOLATE CREAM IF YOUâ€™RE PRESSED FOR TIME.
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al fresco made easy
AL FRESCO made EASY It’s summertime and the living is easy, and nothing could be easier than an al fresco feast of our Prepared for You range made with the freshest and highest-quality ingredients. From the butcher to the fishmonger and desserts too, we’ve got you covered.
SuperValu Tandoori Spatchcock Chicken €6
SuperValu Gourmet Beef Burgers €5
FRESH IRISH MEATS, EXPERTLY PREPARED
ith ts w ille il €6 F n cke rb O Chi d He u l a an erV ary Sup osem R
ck € e Pa
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SuperValu Irish Lamb Seasoned with Sweet and Spicy Tomato Skewered with Chunky Pepper, Onion and Courgette €5
SuperValu Chilli Buffalo Chicken Wings €3
SuperValu Spicy Paprika and Chilli Striploin Steaks €9
Supe r and Valu Irish Chill i Ske Beef Se ason were ed d and with Chu with Sp ic Cour n gett ky Pepp y Peppe e €5 r er, O nion
pe rV Ch alu ick Tan en do Fil or let i-S s € tyl e 6 SUMMER 2015 FRESH | 21
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al fresco made easy
ith Pesto Salmon w SuperValu erry Tomatoes €7 Ch Butter and
SuperValu Seafood Kebabs Made with Chunks of Salmon and White Fish, Delicately Spiced with Sweet Curry Marinade €6
SuperValu Prawn Skewers Made with Juicy Tiger Prawns and Sweet Vegetables in an American-Style Sweet Smoky Mustard Rub €5
SuperValu Salmon with Fresh Asparagus, Lemon and Dill €7
THE FRESHEST FISH, EXPERTLY PREPARED
SuperValu Hake Wrapped in Serrano Ham with Lemon, Pepper and Garlic €6
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al fresco made easy A Prepared for You Banoffee Dessert, 90g, €1.50 B Prepared for You Profiteroles, 90g, €1.50 C Prepared for You White Chocolate Raspberry Mousse, 90g, €1.50 D Prepared for You Irish Cream Cheesecake, 90g, €1.50 E Prepared for You Apple Cinnamon Dessert, 90g, €1.50 F Prepared for You Key Lime Pie, 90g, €1.50 G Prepared for You Black Forest Mousse, 90g, €1.50 H Prepared for You Tiramisu, 90g, €1.50 I Prepared for You Trio of Chocolate Mousse, 90g, €1.50
F C A
I D H B E
Prepa re Butte d for You B r Pudd r ing, 6 ead and 00g, € 4.99
Prepared for You Apple and Raspberry Crumble, 700g, €4.99
Prepared for You Chocolate Brownie, 500g, €4.99
Prepared for You Banoffee Family Dessert, 500g, €4.99
FRESHLY PREPARED, EXPERTLY COOKED
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al fresco made easy
ALL PACKED UP
When the weather is good and the sun is shining, you don’t want to waste a minute of it. Pop into your local SuperValu for our grab-and-go dinner options for a fast and fresh al fresco meal.
SuperValu Tandoori Spatchcock Chicken €6
SuperValu BBQ Bundle Pack €10
SuperValu Salmon with Pesto Butter and Cherry Tomatoes €7
SuperValu Gourmet Beef Burgers €5
SuperValu Lamb and Vegetable Skewers €5
SuperValu Prawn Skewers €5
SuperValu Beef and Vegetable Skewers €5
SuperValu Salmon with Asparagus, Lemon and Dill €7
SuperValu Chicken Fillets with Rosemary and Herb Oil €6
SuperValu Spicy Paprika and Chilli Striploin Steaks €9
SuperValu Salmon and White Fish Kebabs €6
SuperValu Tandoori-Style Chicken Fillets €6
SuperValu Chilli Buffalo Chicken Wings €3
SuperValu Hake Wrapped in Serrano Ham with Lemon, Pepper and Garlic €6
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CHRISTMAS 2014 FRESH | 24
nice ICE, BABY
TOP TIP YOGURT IS AN IDEAL MAIN INGREDIENT FOR ALL SORTS OF ICE POPS. IT’S CREAMY BUT HEALTHY, WITH A NATURAL TANGY KICK.
A EA D AP E
MAKE YOUR OWN ICE POPS THIS SUMMER WITH SUPERVALU FRUITS, YOGURTS, COCONUT MILK AND EVEN BUTTERMILK. MOST RECIPES HAVE ONLY TWO OR THREE INGREDIENTS, SO THEY’RE QUICK TO PREP AND BURSTING WITH HEALTHY INGREDIENTS.
HOME ECONOMIST ERICA RYAN HAS BEEN COOKING FROM AN EARLY AGE. IF YOU HAVEN’T TASTED HER FOOD BEFORE, YOU HAVE PROBABLY SEEN IT ON TV AND FILM, FROM RTÉ’S CELEBRITY MASTERCHEF TO ALBERT NOBBS AND TITANIC.
TOP TIP YOU DON’T NEED ANY SPECIAL EQUIPMENT TO MAKE ICE POPS. YOU CAN USE SMALL SPOONS AS STICKS AND BUN TINS OR SMALL PAPER CUPS AS MOULDS.
PEACH AND GRAPE ICE POPS 2 ripe SuperValu peaches 500ml grape juice
1 CRÈME E AND
Cut a cross in the bottom of each peach and put them in a jug. Pour over boiling water and allow to stand for 1 minute. Carefully remove the peaches from the water with a slotted spoon and allow to cool slightly, then peel off the skins. Slice the peaches thinly and place in the ice pop moulds. Pour over the grape juice and place in the freezer. Insert the ice pop sticks after 30 minutes, when the mixture is firm enough to hold them, and return to the freezer until solid.
CRÈME FRAÎCHE AND CHOCOLATE CHIP ICE POPS 300ml SuperValu Crème Fraîche 50ml SuperValu Fresh Milk 2 tablespoons SuperValu Honey 1 teaspoon vanilla extract 2 tablespoons SuperValu Chocolate Chips
Place the crème fraîche in a bowl. Pour in the milk and whisk into the crème fraîche to slacken it to a yogurt consistency. Whisk in the honey and vanilla extract, then stir in the chocolate chips. Pour into ice pop moulds and place in the freezer. Insert the ice pop sticks or spoons after 30 minutes, when the mixture is firm enough to hold them, and return to the freezer until solid.
TOP TIP THE CRÈME FRAÎCHE AND CHOCOLATE CHIP ICE POP IS OUR MOST INDULGENT RECIPE. YOU COULD ALSO ADD A LITTLE ORANGE ZEST FOR A CHOCOLATE ORANGE ICE POP. SERVE A PLATE OF THEM ON A BED OF ICE AS A FUN DESSERT FOR A GROWN-UP SUMMER LUNCH.
M o r e r ec i p es o v er l ea f SUMMER 2015 FRESH | 25
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nice ice, baby E AND RASPB E G N A , OR
R AN OGU
VANILLA YOGURT ICE POPS
CRÈME FRAÎCHCHEIPAN CHOC
500g vanilla yogurt SuperValu Honey, to taste 125g fresh SuperValu berries, such as blueberries or raspberries, optional
Put the yogurt in a bowl and sweeten to taste with the honey. Make sure you over sweeten it a bit because some of the sweetness will be lost when the ice pops freeze. Mix well to combine. Spoon into ice pop moulds and place in the freezer. Insert the ice pop sticks after 30 minutes, when the mixture is firm enough to hold them, and return to the freezer until solid. Alternatively, fold whole berries into the yoghurt or mash the berries in a bowl with a fork, adding some honey to taste. Create colourful layers by alternating the fruit purée with the yogurt as you fill the moulds.
ANA ND BAN
H AND RAPE G
BE S RAW A A LL
BLACKBERRY AND GRAPE ICE POPS 500g SuperValu seedless black grapes 250g SuperValu blackberries
Pick the grapes from the stems. Put the grapes in a blender with the blackberries and whizz to a smooth purée. Set a fine sieve over a bowl or jug. Strain the purée through the sieve, using the back of a spoon to push as much juice and purée through the sieve as possible. Pour into ice pop moulds and place in the freezer. Insert the ice pop sticks or spoons after 30 minutes, when the mixture is firm enough to hold them, and return to the freezer until solid.
2 PINK LEMONADE, ORANGE AND RASPBERRY POPS 500ml pink lemonade 125g fresh SuperValu raspberries 750ml SuperValu Fresh Orange Juice
jug. Strain the purée through the sieve, using the back of a spoon to push as much juice and purée through the sieve as possible. Cover with cling film and set aside in the fridge. When the pink lemonade has frozen, pour in the rest of the orange juice just until it comes two-thirds of the way up the moulds. You might not need all the juice. Return to the freezer until solid. Lastly, add a final layer of the raspberry purée to come just below the top of the moulds. Return the ice pops to the freezer until solid.
Pour the pink lemonade into your ice pop moulds until it comes one-third of the way up the moulds. Place in the freezer and insert the ice pop sticks after 30 minutes, when the lemonade is firm enough to hold them. Return to the freezer until solid. Meanwhile, whizz the raspberries with 250ml of the orange juice in a blender. Set a fine sieve over a bowl or
TANGY LEMON ICE POPS TOP TIP THE TANGY LEMON ICE POP IS QUITE A SOPHISTICATED FLAVOUR, BUT IT’S WORTH A GO TO HELP EXPAND LITTLE PEOPLE’S PALATES.
50g SuperValu Caster Sugar 2 SuperValu lemons, zest and juice 500ml SuperValu Buttermilk
Mix together the sugar, lemon zest and juice in a large bowl, stirring until the sugar is dissolved. Pour in the buttermilk and whisk until well combined. Pour into ice pop moulds and place in the freezer. Insert the ice pop sticks or spoons after 30 minutes, when the mixture is firm enough to hold them, and return to the freezer until solid.
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nice ice, baby
WATERMELON AND COCONUT ICE POPS Â˝ SuperValu watermelon, cut into chunks and seeds removed SuperValu Honey, to taste 2 tablespoons desiccated coconut KITCHEN SWOT ALWAYS ADD THE ICE POP STICKS 30 MINUTES INTO THE FREEZING PROCESS SO THEY STAY UP STRAIGHT.
ND BANANA MANGO A
EL W AT E R M
ON AND COCONUT
ANA ND B
Whizz the pink watermelon flesh with some honey in a blender. Make sure you over sweeten it a bit because some of the sweetness will be lost when the ice pops freeze. Add in the coconut and mix well. Pour into ice pop moulds and place in the freezer. Insert the ice pop sticks after 30 minutes, when the mixture is firm enough to hold them, and return to the freezer until solid.
B BLACK D GRAPE ICE POP E Y AN S TOP TIP THE GRAPE JUICE ACTS AS A SWEETENER IN THESE ICE POPS, WHICH ARE A GREAT WAY TO GET EXTRA FRUIT INTO KIDS. SUMMER 2015 FRESH | 27
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nice ice, baby
TOP TIP TO REMOVE FROZEN ICE POPS FROM THEIR MOULDS, BRIEFLY DIP THE MOULDS IN HOT TAP WATER IN A DEEP BOWL TO HELP LOOSEN THEM.
STRAWBERRY AND COCONUT CREAM ICE POPS 1 x 400ml can of coconut milk 400g fresh SuperValu strawberries, hulled and chopped
1 SUPERVALU LOVES IRISH CRAFTS The ceramics throughout this feature were created by Andrew Ludick. His work is available from his website and the Solomon Fine Art Gallery in Dublin. www.solomonfineart.ie www.andrewludick.com
Place the coconut milk and half of the strawberries in a blender and whizz together. Add the remaining strawberries and blitz again until smooth and slightly thickened. Spoon into a small bun tin and place in the freezer. Insert little spoons after 30 minutes, when the mixture is firm enough to hold them, and return to the freezer until solid.
MANGO AND BANANA ICE POPS 2 large SuperValu bananas 1 large SuperValu mango, peeled and diced
STRAWBE Y AND COCO
EAM ICE POPS UN T CR
1 2 3
Peel the bananas and cut them into chunks, then place in the freezer until they are frozen solid. Place the frozen banana and mango in a blender and whizz to a thick purĂŠe. Pour into ice pop moulds and insert the ice pop sticks or spoons straightaway, as the mixture should already be firm enough to hold them. Place in the freezer until solid.
ANANA AND B TOP TIP IF YOUR BANANAS ARE STARTING TO GO BLACK, CUT THEM INTO CHUNKS, FREEZE THEM AND USE THEM IN ICE POPS OR SMOOTHIES.
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n a y Fanc ? m a e r c e ic
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projects WE ASKED MARIE O’TOOLE OF THE IRISH COUNTRYWOMEN’S ASSOCIATION TO SHARE HER FAVOURITE SUMMER PROJECTS AS WELL AS HER TOP TIPS FOR THE SUMMER.
P r o j ec t s g a l o r e o v er l ea f SUMMER 2015 FRESH | 31
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summer projects LADYBIRD PICTURE
YOU WILL NEED Wool A piece of cardboard (use recycled cardboard from food packets) Scissors Jam jar lid
YOU WILL NEED Canvas or plain board painted white Black marker Bag of red buttons UHU glue Paint
1 2 3
Draw your picture onto the canvas or trace a favourite image using tracing paper and carbon paper. Use a black marker to outline the image. Fill in the red so any gaps between the buttons are less obvious. You will probably have lots of different buttons, so lay them out in a pattern that you like before actually sticking them down. Once that's done, stick the buttons in place with UHU or another household glue.
Using a jam jar lid or an upturned cup, measure two circles on a piece of cardboard. Cut them out, then cut a hole in the centre about the size of a 1 cent coin. Start to wind the wool around the cardboard and through the hole as shown, tucking the loose piece of wool under the fist few winds.
Continue winding the wool until you have a generous layer of two to three turns around the whole circle. Snip the whole way around the outer ring of wool. Tie the centre of the wool strands by slipping a piece of wool between the two pieces of cardboard and tying tightly. Remove the cardboard and fluff up your pompom.
TOP TIP YOU CAN USE OTHER COLOURED BUTTONS AND MAKE OTHER CREATURES, GREEN BUTTONS FOR FROGS AND BLACK, BROWN AND GOLD FOR EXOTIC BEETLES.
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summer projects THE DAMMIT DOLL
YOU WILL NEED Wool Contrasting wool for tying A piece of cardboard (use recycled cardboard from food packets)
Cut the cardboard into a 10cm x 20cm piece. Wind the wool around the card lengthways about 36 times. Slide the loops of the wool together at the top and tie under them with a short piece of contrasting wool. To make the arms, slide five or six strands of wool off each side at the bottom. Tie each bunch at the bottom with the contrasting wool.
Slide all the wool off the card. Make the head by tying it about 3cm from the top. Stretch out the doll's arms and form a waist by tying the rest of the strand tighter than the head about 6cm from the top. Clip the loops at the end of the arms and the ‘skirt’. Divide the skirt in two and plait each half so it makes a leg. Tie each leg at the bottom with some wool in a contrasting colour.
W hen yo u w a n t t o c l i m b t he w a l l / A n d s t a n d r i g ht u p a n d s ho u t , / Ther e' s a l i t t l e D a m m i t d o l l / Y o u c a n n o t d o w i t ho u t . / J u s t g r a s p i t f i r m l y b y t he l eg s , / A n d f i n d a p l a c e t o s l a m i t . / A n d a s yo u w ha c k t he s t u f f i n g o u t / Y el l D a m m i t , D a m m i t , D a m m i t !
SUMMER WITH THE KIDS IT'S IMPORTANT FOR KIDS TO LEARN ABOUT NATURE, BUT IT SHOULD BE FUN TOO. AND OF COURSE IT KEEPS LITTLE HANDS BUSY DURING THE LONG SUMMER DAYS.
Take a nature walk by the sea
to collect seashells. You can identify them and paint them later. Leaves can be collected too for crayon rubbings.
Keep yogurt pots to plant
flower seeds in. Just make sure to buy fast-growing flowers, as patience with nature comes later in life! Or plant yogurt pots with grass seeds so that children can give it a ‘haircut’ as it grows.
Collect sunflower seeds and other seeds and pips. Dry them on a windowsill and make pictures with them.
4 SUMMER 2015 FRESH | 33
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Home Tips for Summer
M o t hs ha t e b a y l ea v es , s o a d d e a g o o d sp r in k lin g o f t hes e t o p r o t ec t yo u r c l o t hes .
wash your woollens before storing them for the summer to avoid moth attacks.
A great way... to keep your
When storing your winter leather handbags, give them a good polish first. Then just buff them when you need them again.
IF THERE IS A WHITE LINE ON YOUR JEANS, MIX SOME PERMANENT BLUE INK WITH WATER UNTIL YOU’VE GOT THE RIGHT SHADE. PAINT DOWN THE LINE WITH A SMALL BRUSH AND LEAVE THE JEANS TO DRY.
KEEP JACKETS AND LONG-SLEEVED DRESSES LOOKING LIKE NEW BY STUFFING THE SLEEVES WITH CRUMPLED-UP TISSUE PAPER.
To stretch canvas shoes, dampen them and then wear them. They will dry to fit your feet.
To s t o p j ea n s f a d i n g , s o a k t hem i n a m i x t u r e o f f o u r t a b l es p o o n s o f v i n eg a r a n d 4 t o / 5 l i t r es o f w a r m w a t er f o r a b o u t 3 0 m i n u t es , b ef o r e w a s hi n g .
To o m a n y s u d s w hen ha n d w a s hi n g ? S p r i n k l e t a l c u m p o w d er o n t hem a n d t hey’ w i l l s u b s i d e.
W hen w a s hi n g silk , a c o u p le lu m p s of su g a r a d d ed t o t he f i n a l r i n s e w i l l g i v e t he s i l k m o r e b o d y.
trousers looking good is to store them as sailors do and roll them up.
To p r o t ec t d el i c a t e b u t t o n s w hen i r o n i n g , p l a c e a m et a l s p o o n o v er t hem .
If your jumper cuffs go baggy after washing, try dipping them in cold water and then drying them with a very hot hair dryer. They should shrink back into shape.
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master class in herbs WE ASKED HERB EXPERT DENISE DUNNE TO SHARE HER KNOWLEDGE OF THE MANY HERBS ON OFFER AT SUPERVALU AND SHE COULDNâ€™T RESIST SHARING SOME RECIPES TOO.
ne of my earliest memories is standing on a chair in the kitchen beside my mam, helping her pick thyme leaves from the stem. Inspired by my mother and grandmother, my love of cooking and herbs began in childhood and it continues to grow today. A basic knowledge of herbs and how to use them opens up a whole new world of tastes and flavours. They allow us to be inventive and add our own unique personality to the food we cook. Fresh herbs greatly enhance the
taste, appearance and nutritional value of food. The best way to benefit from their health-giving properties is to use them regularly in everyday cooking. Summer herbs are full of flavour and are perfectly suited to the light meals we eat at this time of year. If you grow a few pots on your kitchen windowsill, you will be more inclined to use them regularly and you can then augment them with others you find in-store. Pick the fresh leaves and add them to sandwiches, salads, eggs, pasta, potatoes, grains, fish and meat dishes. Experiment, get creative and enjoy. SUMMER 2015 FRESH | 35
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herbs ROCKET PESTO MAKES 3 MEDIUM JARS
My experiments with pesto began when I was a member of the Temple Bar food market in its early days. I tried many different combinations of herbs and nuts, but this rocket recipe was a firm favourite with my customers. Give it a try. Rocket is rich in vitamins and minerals and is an antioxidant. 75g SuperValu Cashew Nuts 225ml SuperValu Olive Oil 150g SuperValu Salad Rocket Leaves 50g grated SuperValu Parmesan Cheese (optional) 1 SuperValu lemon, juice only
Blitz the nuts in a food processor with a small amount of the olive oil. Leave them as smooth or as textured as you wish. Add the rocket and blitz again. Gradually add the rest of the olive oil until the pesto reaches your desired consistency. Add the cheese, if using, and squeeze in some fresh lemon juice to taste. Pour into cooled sterilised jars. Once opened, store in the fridge and use within one month.
TOP TIP USE PESTO AS A SANDWICH SPREAD, TO LIVEN UP GRILLED CHICKEN OR FISH OR AS A QUICK AND EASY PASTA SAUCE.
R ec i p e o p p o s i t e TOP TIP USE CHIVES, TARRAGON, DILL OR CHERVIL INSTEAD OF MINT IN THE CARROTS RECIPE.
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Top Summer Herbs CHIVES for a mild onion flavour BASIL classic tomato accompaniment DILL great with fish and pickles CORIANDER indispensable in Mexican and Asian dishes PARSLEY universal all-rounder TARRAGON use in chicken and egg dishes
CARROTS WITH LEMONGRASS AND MINT SERVES 4 Some of the best dishes evolve by using available ingredients and throwing them together on the spur of the moment. This is one such recipe. Mint is a natural stimulant and is used as a remedy for indigestion. 2 medium SuperValu organic carrots 2 SuperValu lemongrass stalks 2 teaspoons SuperValu Honey 2 teaspoons SuperValu Butter 1 tablespoon chopped SuperValu fresh mint leaves
Cut the carrots into julienne strips. Place in a wide saucepan. Crush the lemongrass stalks by bashing them with a pestle or a rolling pin. Tie them in a knot and add to the pan. Fill the pan with just enough water to cover the carrots. Add the honey and butter, bring to the boil and cook the carrots until they are done to your liking. Drain, add the freshly chopped mint and serve immediately.
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SEA BASS WITH LEMON THYME SERVES 4 A herb crust is quick and easy to make and it transforms a simple fish dish into something special. Bake the individual parcels on a tray lined with tinfoil and you get the added benefit of no washing up. Thyme is a natural antiseptic and boosts the immune system.
TOP TIP SUPPLEMENT YOUR SUPERVALU HERBS WITH HOME-GROWN HERBS FOR LOTS OF VARIETY.
R ec i p e l ef t
4 SuperValu sea bass fillets, pin bones removed 4 tablespoons SuperValu Fresh Breadcrumbs 1 tablespoon fresh lemon thyme leaves 1 SuperValu lemon, zest and juice SuperValu Black Pepper 2 tablespoons SuperValu Olive Oil 60ml white wine
1 2 3
Preheat the oven to 180°C/350°F/gas mark 4. Place each sea bass fillet on an individual square of tinfoil, skin side down. Put the breadcrumbs into a bowl with the thyme leaves, lemon zest and a pinch of black pepper. Stir to combine, then add the olive oil and lemon juice. Top each fish parcel with the crumb mixture. Scrunch up the foil around the fish but leave the top open. Pour 1 tablespoon of wine around each fillet and bake for 15 minutes, until the fish flakes easily.
R ec i p e b el o w
CHICKEN WITH ORANGE, TARRAGON AND SESAME SEEDS Fresh tarragon is rich in vitamins and minerals and aids digestion. When buying fresh herbs like tarragon, don’t waste what you don’t use. Always freeze what’s left over in tablespoon measures to add as a last-minute flourish to a soup. SERVES 4
TOP TIP REPLACE THE BREADCRUMBS WITH CRUSHED CASHEW OR PISTACHIO NUTS FOR A GLUTEN-FREE OPTION.
2 teaspoons SuperValu Sesame Seeds 2 teaspoons SuperValu Butter 2 teaspoons SuperValu Olive Oil 4 skinless free-range SuperValu chicken fillets 1 SuperValu orange, juice only 1 tablespoon chopped SuperValu fresh tarragon 2 teaspoons SuperValu Honey
Toast the sesame seeds in a hot, dry pan until they turn a pale golden colour. Set aside. Heat the butter and olive oil in the pan. Add the chicken fillets and fry for 5 to 7 minutes on each side, until cooked through. Remove from the pan and keep warm. Add the orange juice, tarragon and honey to the pan. Stir well over a low heat. Pour the sauce over the chicken and scatter the toasted sesame seeds on top.
SUMMER 2015 FRESH | 37
TOP TIP THIS PASSION FRUIT DRESSING IS GREAT WITH A SIMPLE TOMATO AND ROCKET SALAD. JUST USE FRESH BASIL INSTEAD OF CORIANDER.
TOP TIP ADD SOME LEMON ZEST JUST BEFORE SERVING THE COURGETTES FOR EXTRA ZING.
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herbs some of
GOAT’S CHEESE SALAD WITH PASSION FRUIT AND CORIANDER DRESSING
Grow Your Own
SERVES 4 Passion fruit adds sharpness and texture to salads. My daughter suggested pairing it with goat’s cheese and coriander and they work really well together. Thank you, Laura! Coriander is an antioxidant and is rich in vitamins A and K. 4 rounds of SuperValu Goat’s Cheese, sliced from a log 2 SuperValu passion fruit 1 tablespoon SuperValu Honey 1 tablespoon SuperValu Olive Oil 1 SuperValu lime, juice only 1 tablespoon chopped SuperValu fresh coriander leaves 1 bag mixed watercress, spinach and rocket leaves 4 small SuperValu fresh coriander sprigs
Preheat the oven to 180°C/350°F/ gas mark 4. Line a baking tray with parchment paper. Place the goat’s cheese slices on the lined baking tray. Place in
the oven for 3 or 4 minutes, until slightly softened and warmed through. Cut the passion fruit in half. Scrape the pulp and seeds into a bowl. Add the honey, olive oil and lime juice and whisk well to combine. Stir in the chopped coriander. Arrange a handful of the mixed leaves on four serving plates. Place a slice of goat’s cheese on top and drizzle the dressing over the cheese and salad. Garnish with the reserved coriander sprigs.
GROWING ALLOW YOUR HERB PLANTS TO GO TO SEED TO PRODUCE YOUR OWN HOME-GROWN SPICES. CORIANDER, DILL, FENNEL, CARAWAY, FENUGREEK AND MUSTARD ALL GROW EASILY IN OUR CLIMATE.
ALWAYS CUT FROM THE TOP OF THE STEM, JUST ABOVE A LEAF JOINT. THIS WILL ENCOURAGE YOUR PLANT TO BUSH OUT AND PRODUCE NEW GROWTH.
IF YOU CAN’T GROW IT, BUY IT. IF YOU KNOW YOU’LL USE TONS OF PARSLEY OR THYME BUT USE OTHER HERBS LESS OFTEN, PLANT THE ONES YOU USE THE MOST OF AND THEN BUY OTHER KINDS WHEN YOU VISIT SUPERVALU.
ADD COLOUR TO YOUR GARDEN AND YOUR PLATE WITH EDIBLE FLOWERS. TRY GROWING BORAGE, POT MARIGOLD, CHIVES, SALAD ROCKET, NASTURTIUMS AND VIOLAS.
COURGETTES WITH GARLIC AND PARSLEY SERVES 4 I have managed to convert quite a few courgette haters into courgette lovers with this recipe. Parsley is a good source of iron and calcium and contains more vitamin C than oranges. 2 SuperValu courgettes 1 tablespoon SuperValu Olive Oil 15g SuperValu Butter 2 SuperValu garlic cloves, crushed 4 tablespoons SuperValu Fresh Breadcrumbs 3 tablespoons chopped SuperValu fresh flat-leaf parsley SuperValu Salt and Pepper
Slice the courgettes and dry them in a clean tea towel or kitchen paper. Heat the olive oil and butter in a large non-stick
pan on a medium heat. Fry the courgette slices until they are lightly browned on each side. Add the crushed garlic and sauté for about 30 seconds. Turn up the heat, add the breadcrumbs and stir until they are golden and crisp. Stir in the parsley. Season to taste with salt and pepper and serve immediately.
SUPERVALU LOVES IRISH CRAFTS TWO WOODEN HORSES The wooden boards and tables you see throughout this feature are from Two Wooden Horses. Designer and furniture maker Terry Cullen creates customised retail and interior displays in his workshop in Delgany, Co. Wicklow. www.twowoodenhorses.com
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REFRESHMENT IN THE MIX Add Amstel Radler to the mix and refresh any occasion.
Amstel Beer • Cloudy Lemon • 2% ABV.
€2 OFF TO CONSUMER: This coupon may only be used at SuperValu in ROI as part payment for an Amstel Radler 6 x 355ml bottle pack. Not valid with any other promotional offer. Only one coupon per purchase. No cash alternative will be offered. The cashier may refuse to redeem the voucher if it appears to be copied or defective in anyway. Valid from 1st May 2015 to 30th August 2015. TO THE RETAILER: HEINEKEN Ireland will redeem this voucher at its face value provided it has been accepted against the purchase of an Amstel Radler 6 x 355ml bottle pack. HEINEKEN Ireland has the right to withhold payment if it has cause to believe that this coupon was redeemed other than in accordance with these conditions. For redemption please send to: c/o PHS, Section No. 2120, Po Box 5149 Crumlin Dublin 12. The promoter is HEINEKEN Ireland, Leitrim St, Cork.
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piggies KEVIN DUNDON ISN’T CONVINCED THERE WILL BE ANY LEFTOVERS FROM THIS DELICIOUS SLOW-COOKED PORK SHOULDER, BUT HE’S SHARED THREE LEFTOVERS RECIPES WITH US ANYWAY.
USE A SUPER SHARP STANLEY KNIFE TO SCORE THE PORK SKIN, BUT BE SUPER CAREFUL TOO.
KITCHEN TIP THIS SLOW-COOKED PORK IS AN IDEAL SUNDAY PROJECT AS IT TAKES A GOOD 4 HOURS TO PREP AND COOK, BUT IT CUTS DOWN ON COOKING FOR ALL THE OTHER MEALS.
R ec i p e o v er l ea f SUMMER 2015 FRESH | 41
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three ways P i c t u r ed p a g e 4 1 SLOW-COOKED SHOULDER OF PORK
KITCHEN SWOT CRISPY ROLLS SEEM LIKE A GOOD IDEA WITH SLOPPY JOES, BUT THE CONTENTS TEND TO ESCAPE OUT THE SIDES. YOU NEED THE CLOUDLIKE SOFT WATERFORD BLAA FOR THIS TO KEEP EVERYTHING TOGETHER.
SERVES 8 TO 10 2 to 3kg bone-in pork shoulder 1 tablespoon SuperValu Sunflower Oil 2 tablespoons five spice powder SuperValu Salt 2 SuperValu carrots, diced 8 SuperValu garlic cloves, crushed 2 to 3cm fresh SuperValu ginger, grated 600ml white wine 100ml hoisin sauce
Preheat the oven to 200°C/400°F/ gas mark 6. Score the pork rind and brush with the sunflower oil. Rub the five spice powder and a generous pinch of salt onto the rind and into the cuts. Place the carrots, garlic and ginger on the base of a large roasting tray and pour the wine over the vegetables. Nestle the pork shoulder on top of the vegetables. Place in the oven for 30 minutes, then cover loosely with foil and reduce the heat to 160°C/325°F/gas mark 3. Cook for 2 hours more. Remove from the oven and drizzle with the hoisin sauce, then return to the oven, uncovered, for a further 45 minutes. Transfer the pork to a board and allow to rest for about 20 minutes. When it’s cool enough to handle, use two forks or your fingers to shred the meat into pieces. Serve with apple compôte, stuffing and sautéed potato and onions.
4 5 SLOPPY JOES SERVES 4 1 tablespoon SuperValu Olive Oil 1 SuperValu onion, finely chopped 1⁄2 SuperValu green pepper, finely chopped 3 SuperValu garlic cloves, chopped SuperValu Salt and Pepper 500g leftover shredded pork 1 x 400g tin SuperValu Chopped Tomatoes 50g SuperValu Signature Tastes Tomato Ketchup 100ml beef stock, warm 2 tablespoons Worcestershire sauce 4 soft bread rolls, such as Waterford blaas or SuperValu hot dog rolls 8 slices of SuperValu Cheddar Cheese
Heat the oil in a large pan over a medium heat. Add the onion, green pepper and garlic and cook for 3 to 4 minutes, until the vegetables have softened. Season with some salt and pepper. Add the shredded pork, chopped tomatoes, ketchup, stock and Worcestershire sauce to the pan and simmer for 6 to 8 minutes, stirring occasionally, until the sauce has reduced. Taste for seasoning and add more salt and pepper if desired. Warm the rolls in the oven. Place a layer of the shredded pork in the sauce on one side of the roll, top with one or two slices of cheese and serve immediately.
F o r s i d es , s a l a d s a n d s a u c es , tu rn to p a g e4 4
TOP TIP KOREAN-STYLE PORK SALAD (OPPOSITE) IS THE ULTIMATE STRESS-FREE DISH AS IT CAN BE SERVED HOT OR COLD, OR PERHAPS EVEN WARM IF YOU DIDN’T GET YOUR TIMINGS EXACTLY RIGHT!
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SUPERVALU LOVES IRISH CRAFTS Irish wool blanket by Cushendale Woollen Mills. www.irishdesignshop.com
KOREAN-STYLE PORK SALAD SERVES 4 200g SuperValu Long-Grain Rice 100ml SuperValu Soy Sauce 75g SuperValu Light Brown Sugar 3 SuperValu garlic cloves, finely chopped 1 SuperValu orange, zest and juice 2cm piece of fresh SuperValu ginger, finely chopped 2 tablespoons rice vinegar 1â „2 teaspoon dried chilli flakes
2 or 3 dashes of Tabasco 2 tablespoons water 1 level tablespoon cornflour 400g leftover shredded pork 3 SuperValu spring onions, thinly sliced 1 tablespoon SuperValu Goodness Sesame Seeds fresh SuperValu coriander leaves
Cook the rice as per the packet instructions. Drain and set aside. Whisk together the soy sauce, brown sugar, garlic, orange zest and juice, ginger, vinegar, chilli flakes and Tabasco in a bowl, then pour into a pan. Whisk together the water and cornflour in a separate small bowl, then pour it into the sauce. Whisk the sauce over a medium-
high heat until itâ€™s bubbling and thickened. Place the pork in a bowl. Pour the sauce over the shredded pork. Pour the cooked rice into a large bowl and add the pork. Add the spring onions, sesame seeds and coriander and stir to combine. Garnish with more fresh coriander leaves. Serve warm or cold.
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three ways Sides & Sauces APPLE COMPÔTE
1 or 2 SuperValu shallots, sliced 100g SuperValu Sultanas 50g SuperValu Light Brown Sugar 20g SuperValu Butter 2 SuperValu Granny Smith apples, peeled, cored and cut into small chunks 150ml apple cider or juice SuperValu Salt and Pepper
150g SuperValu Butter 1 large SuperValu onion, finely chopped 250g fresh white breadcrumbs 4 tablespoons chopped fresh SuperValu flat-leaf parsley 1 tablespoon chopped fresh SuperValu sage 1 tablespoon fresh SuperValu thyme leaves 1 teaspoon five spice powder SuperValu Salt and Pepper
Take 2 tablespoons of cooking fat from the roasting tin and place it in a small pan. Add the shallots and cook over a medium heat for 2 to 3 minutes. Add the remaining ingredients and bring to the boil. Reduce the heat to low and cook for 6 to 8 minutes, until thickened. Season to taste with salt and pepper.
ASIAN-SPICED PORK RISSOLES WITH APPLE COLESLAW MAKES 6 400g leftover roasted pork 45g SuperValu Mashed Potatoes 2 tablespoons SuperValu Fresh Milk 2 SuperValu shallots, chopped 2 SuperValu garlic cloves, chopped 1 SuperValu red chilli, chopped 2 tablespoons finely chopped SuperValu fresh coriander 2 tablespoons finely chopped SuperValu fresh mint 1⁄2 SuperValu lime, juice only SuperValu Salt and Pepper 1 SuperValu egg, beaten 1 or 2 tablespoons SuperValu Plain Flour 3 tablespoons rapeseed oil apple coleslaw, to serve
Combine the pork, mashed potatoes and milk in a large bowl. Add the shallots, garlic, chilli, coriander, mint and lime juice. Season with salt and pepper. Add the beaten egg to combine all the ingredients together. Divide into six portions. Shape each into a rissole about 7cm in diameter and 2cm thick. Flatten each ball and dust lightly with flour on each side. Heat the oil in a large non-stick frying pan over a high heat. Add the rissoles, then reduce the heat to medium-low and cook for 4 minutes on each side, until just cooked through. Serve with apple coleslaw.
KITCHEN TIP LEFTOVERS CAN BE A LIFESAVER FOR BUSY PEOPLE, BUT MAKE SURE TO PROPERLY WRAP AND DATE THEM. THREE DAYS IN THE FRIDGE IS ABOUT THE MAXIMUM YOU CAN KEEP LEFTOVERS.
APPLE COLESLAW 1⁄4 head of SuperValu white cabbage, shredded 2 sweet SuperValu apples, cored and coarsely grated 1 small SuperValu onion, finely chopped 1 SuperValu carrot, grated 1 SuperValu lemon, juice only 3 tablespoons SuperValu Natural Yogurt 2 tablespoons cider vinegar 1 teaspoon Dijon mustard SuperValu Salt and Pepper Combine the cabbage, apples, onion, carrot and lemon juice in a large bowl. Add the yogurt, vinegar and mustard and gently toss until well combined. Season to taste with salt and pepper. Serve immediately.
Preheat the oven to 180°C/350°F/ gas mark 4. Lightly grease a baking dish. Melt the butter in a large frying pan over a medium heat. Sauté the onion for 3 to 4 minutes, until softened and translucent but not coloured. Put the breadcrumbs, herbs and five spice into a large bowl, ensuring the herbs are mixed through. Season to taste. Pour the heated butter and onions over the breadcrumbs and toss to combine. Transfer to a baking dish and place in the oven for 20 to 25 minutes, until golden. Remove from the oven and serve immediately with the pork.
SAUTÉED POTATO AND ONION 400g SuperValu baby potatoes 1 tablespoon SuperValu Extra Virgin Olive Oil 1 SuperValu onion, finely sliced SuperValu Salt and Pepper Place the potatoes in a large pan of salted water and bring to the boil. Reduce the heat and simmer for 10 minutes, until softened. Drain and allow to cool a little, then cut into 5mm-thick slices. Heat the olive oil in a large, heavy-based pan over a high heat. Add the sliced potatoes and onions and cook for 6 to 7 minutes, until the potatoes are slightly browned and the onions have softened. Season with salt and pepper and transfer to a serving dish.
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your favourite salads with Chia bia The easy way to add • OMEGA 3, • Fibre, • Protein • Antioxidants
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WE DON’T KNOW WHERE CLARE ANNE O’KEEFE GETS HER INSPIRATION FROM, BUT WHEN WE ASKED HER TO COME UP WITH SOME IDEAS FOR BIG-FLAVOURED SUMMER SALADS, WE FOUND OURSELVES SURROUNDED BY A RAINBOW OF BRIGHT FLAVOURS AND SURPRISING TEXTURES.
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summer salads PALEO RUSSIAN SALAD
IRISH SUPERFOOD SALAD
SERVES 4 AS A MAIN COURSE
This clever way of serving the salad in a jar, or any tall container, with the dressing at the bottom means the salad won’t get soggy. Ideal for a work lunch or picnic.
All fresh fruit and vegetables are ‘super’, but this salad of Irish ingredients is extra super healthy and tasty.
2 SuperValu sweet potatoes, peeled and cut into 4cm chunks 3 tablespoons SuperValu Olive Oil 4 SuperValu eggs 1 x 100g pack SuperValu Asparagus Tips 3 SuperValu carrots, thinly sliced 1 x 200g pack SuperValu Radish, thinly sliced 1⁄2 SuperValu red onion, finely diced paleo mayonnaise dressing with chives and garlic (page 51) 200g SuperValu Cooked Ham, shredded 120g SuperValu Signature Tastes Herby Aromatic Salad
Preheat the oven to 200°C/400°F/gas mark 6. Place the sweet potatoes on a baking tray and toss with half of the olive oil. Roast for 20 minutes, until they are cooked through and can easily be cut with a knife. Hard boil the eggs by placing them in a small saucepan and just covering the eggs with cold water. Bring the water up to a boil, then reduce the heat to a simmer and cook for 7 minutes. As soon as the eggs are cooked, drain off the hot water, then cool them rapidly under cold running water. Let the cold tap run over them for about 1 minute, then leave them in cold water for about 2 minutes, until they’re cool enough to handle. Peel and cut into quarters. Cook the asparagus tips in salted boiling water for 2 minutes, then cool under cold running water. The asparagus should still have a crunch. Place in a bowl with the sliced carrots, radishes and red onion and toss in the remaining olive oil. In a Kilner jar, add the paleo mayo first, then add the sweet potatoes, vegetables, hard-boiled eggs and ham in layers. Add the salad leaves last. To serve, just tip into a bowl and toss to evenly coat the salad in the dressing.
TOP TIP YOU CAN SWAP THE HAM FOR COOKED TURKEY FOR A LOWER-SALT AND HIGHER-PROTEIN VERSION.
200g dried SuperValu Goodness Red Kidney Beans 100g SuperValu Goodness Walnuts 2 tablespoons SuperValu Honey 200g Supervalu organic kale 1 SuperValu organic apple 1⁄2 SuperValu lemon, juice only 500g SuperValu Organic Beetroot Vac Pack, sliced 200g SuperValu Organic Washed Leaf Spinach 1 bunch SuperValu spring onions, sliced 1 stalk SuperValu organic celery, sliced 1⁄2 x 300g pack SuperValu Goodness Seed Mix 1 x 50g pack Good4U Quinoa Sprout Mix 1 x 15g pack SuperValu Fresh Herb Dill, fronds picked from the stalks raspberry vinaigrette (page 51) 100g fresh SuperValu raspberries
Place the kidney beans in a large bowl and cover with cold water. Cover the bowl with cling film and soak the beans for 12 hours or overnight. Drain and rinse, then place in a saucepan and cover with cold water again. Bring to the boil for 10 minutes, then turn down the heat and simmer for 50 minutes, until the beans are cooked through but still holding their shape.
Preheat the oven to 200°C/400°F/gas mark 6. Place the walnuts on a baking tray and drizzle with the honey. Roast for 7 to 8 minutes, until toasted. Cook the kale in boiling salted water for 4 minutes, then cool under cold running water and dry the leaves. Thinly slice the apple and squeeze over the lemon juice to prevent it from browning. Combine all the ingredients except the raspberries in a large bowl and drizzle over the raspberry vinaigrette. Divide between serving bowls and scatter with the fresh raspberries.
3 4 5
P i c t u r ed o p p o s i t e FENNEL, CRESS AND PARMESAN SALAD SERVES 4 AS A STARTER This is an elegant but simple dinner party salad. It doesn’t need a dressing, but it could be served with the honey lemon or balsamic dressing if you like. 150g SuperValu Signature Tastes Parmigiano 24 Months 1 SuperValu fennel bulb 2 tablespoons SuperValu Olive Oil 4 tablespoons SuperValu Crème Fraîche SuperValu Salt 1 SuperValu pink grapefruit 1 x 140g pack Window to the Sea Crab Meat 1 x 100g pack SuperValu Rocket, Spinach and Watercress
Preheat the oven to 200°C/400°F/gas mark 6. Grate the Parmesan and place it on a baking tray in heaped mounds. Bake for 7 minutes, until it’s golden brown and looks like
crackers. Remove from the tray while still warm and cool on a wire rack. Cut four thin slices from the middle of the fennel bulb. Put the leftover fennel in a small pan, cover with water and simmer for 20 minutes. Drain and purée the fennel in a blender with 2 tablespoons of the crème fraîche. Season with salt and a squeeze of pink grapefruit juice from a quarter segment of the grapefruit. Cut four segments from the remaining pink grapefruit, removing the pith. Set aside.
Mix the crab meat with the remaining 2 tablespoons of crème fraîche in a small bowl and chill for 1 hour or until ready to use. Divide the fennel purée between four small jars and top with the salad leaves. Add the segmented pink grapefruit, spoon over the crab and the roasted fennel. Top with the Parmesan crisps and a slice of raw fennel.
QUICK & HEALTHY PORTION SIZES
FAT THE SIZE OF YOUR THUMB
SUMMER 2015 FRESH | 47
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SERVES 2 Salad brunch has never been so stylish. 4 tablespoons SuperValu Butter 2 tablespoons SuperValu Olive Oil 1 SuperValu garlic clove, minced 1 slightly stale SuperValu baguette, cut into small cubes 280g SuperValu Signature Tastes Black Pudding 1 tablespoon SuperValu White Wine Vinegar 2 SuperValu eggs 1 SuperValu avocado, halved and sliced 200g SuperValu Classic Crispy Salad 1 x 15g pack SuperValu Fresh Tarragon, leaves removed from the stalks Dijon dressing (page 51) 1 SuperValu shallot, finely sliced into rings
Preheat the oven to 180°C/350°F/gas mark 4.
Make the croutons first. Melt the butter with the olive oil in a large frying pan over a medium heat. Add the garlic and cook, stirring, for 1 minute. Add the bread cubes and toss to coat them in the butter, then spread out on a baking tray and set aside. Cut the black pudding into 2cm slices, remove the plastic wrapper and place the pudding on a separate baking tray. Bake both the bread and black pudding for 15 minutes, checking frequently to make sure neither is burning. When it’s done, allow the black pudding to cool slightly, then crumble it into a bowl. Bring a large pan of water to a gentle boil and add the vinegar. Crack each egg into a small bowl, then gently slide the eggs into the water and poach for 3 minutes exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate. Tip most of the croutons and the sliced avocado, salad leaves, tarragon leaves and two-thirds of the Dijon dressing into a large salad bowl and toss well. Pile the salad high into the middle of two plates and arrange the remaining croutons and black pudding around the side of the plates with the shallot rings. Drizzle on the rest of the dressing. Just before serving, top each plate of salad with a poached egg.
QUICK & HEALTHY PORTION SIZES
PROTEIN THE SIZE OF YOUR PALM
en d r u m s t i c k s c hi c k
C hi l l i n o o d l e s a l a d w i thb
SUNDAY BRUNCH SALAD WITH POACHED EGG AND BLACK PUDDING
CHILLI NOODLE SALAD WITH BBQ CHICKEN DRUMSTICKS SERVES 4 This spicy salad is ideal for a BBQ. It’s stress free too, as you can make it in advance. 400g Thai rice noodles 100g SuperValu mushrooms, thinly sliced 50ml rice vinegar 1 teaspoon SuperValu Caster Sugar 1 teaspoon SuperValu Salt 180g SuperValu Washed Baby Spinach 100g SuperValu baby sweetcorn, cut in half lengthways 2 sticks of SuperValu celery, sliced into matchsticks 1⁄2 SuperValu cucumber, sliced into matchsticks peanut and chilli dressing (page 51) 1 x 15g pack SuperValu Fresh Herb Mint, torn 800g pre-packed SuperValu chicken drumsticks 150g SuperValu Goodness Sesame Seeds
Place the Thai rice noodles in a bowl of freshly boiled water for 8 to 10 minutes, stirring until soft. Stop them from overcooking by rinsing with cold water, then drain well. Place the sliced mushrooms in a small bowl with the vinegar, sugar and salt. Leave for at least 15 minutes. Drain the mushrooms and place in a large salad bowl with the drained noodles, baby spinach and vegetables. Add the peanut and chilli dressing and mix well, then sprinkle on the fresh mint. Cook the drumsticks over a hot BBQ or grill for 35 to 40 minutes, until they are cooked through. Dip the hot drumsticks into the sesame seeds for a crunchy coating. Divide the noodle salad between four plates and serve with the chicken drumsticks.
WATERCRESS, FIG AND SERRANO HAM SALAD SERVES 4 AS A STARTER A quick platter salad for sharing. Great with some crusty bread and goat’s cheese. 100g SuperValu Serrano Ham Slices 100g SuperValu Rocket, Spinach and Watercress 4 fresh SuperValu figs, cut into quarters 1 handful of SuperValu Goodness Ready to Eat Dried Figs, thinly sliced balsamic dressing (page 51)
1 2 3
Preheat the oven to 200°C/400°F/ gas mark 6. Neatly place half of the Serrano ham on a baking tray. Roast for 5 minutes, until the ham is toasted and crisp. Tip the salad leaves onto a large platter. Drape over the uncooked ham, then add the dried and fresh figs and top with the crisped ham. Give the balsamic dressing another shake, remove the garlic clove and drizzle over the salad.
Clare Anne O’Keefe Clare Anne O’Keefe is a cook and culinary curator, a private chef and recipe developer by day. By night she creates quirky dinners, does food demos, writes articles and does culinary experiments in collaboration with scientists, artists, musicians and other chefs. Her events have been held at Kilkenny Castle, Glencairn House and Dublin’s Science Gallery. She started working full time in food after becoming a finalist in RTÉ’s MasterChef, which only intensified her cooking obsession and has now led to her rediscovering academic life as a student of Culinary Innovation and Food Product Development.
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m o ha er r a n and S es s , f i g W a t er c r sa la
S u n d a yb r u n c hsa la d
C hi l
al do o l e s
SUMMER 2015 FRESH | 49
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k en a n d m a n g o p a l eo
SERVES 4 AS A MAIN COURSE
3 SuperValu yellow peppers 2 tablespoons SuperValu Olive Oil 250g SuperValu Pearl Barley honey lemon dressing (page 51) 2 x 100g packs SuperValu Tenderstem Broccoli Tips 200g SuperValu garden peas 1 SuperValu red onion, diced 1 x 250g pack SuperValu Signature Tastes Piccolo Cherry Vine Tomatoes, halved 1 x 150g pack SuperValu Green and Black Olives with Pepper Strips
QUICK & HEALTHY PORTION SIZES
SIMPLE CHICKEN AND MANGO PALEO SALAD SERVES 2 A super-quick paleo lunch salad to serve two hungry people.
Toast the almonds in a dry frying pan on a medium heat for 4 minutes, until golden brown, then roughly chop. Place the mango slices under a hot grill for 4 minutes, until slightly charred. Toss the cooked chicken and remaining ingredients with half of the mint in a large salad bowl (use the rest of the mint in the dressing). Drizzle over the dressing and serve with a slice of lime.
FOR THE PITTA CROUTONS 3 SuperValu Wholemeal Round Pitta Breads 2 tablespoons SuperValu Olive Oil 1 SuperValu lemon, zest only SuperValu Salt
Preheat the oven to 200°C/400°F/gas mark 6. Place two of the peppers on a baking tray and toss with the olive oil. Roast for 20 minutes. Place the roasted peppers in a bowl and cover with cling film. Cut the pitta bread into 2cm pieces and mix with the oil, lemon zest and a pinch of salt. Place on a baking tray and cook in the oven for 4 to 6 minutes, until the croutons are just crisp. Boil the pearl barley for about 25 minutes in salted water, until tender but still al dente. Drain well, then tip the barley into a large bowl and pour over the
THE SIZE OF YOUR HAND
2 x 15g packs SuperValu Fresh Mint, torn 1 x 15g pack SuperValu Fresh Parsley, torn
S p ic
100g SuperValu Whole Almonds 1 SuperValu mango, sliced 1 SuperValu red pepper, thinly sliced 1⁄2 SuperValu red onion, thinly sliced 2 x 150g packs SuperValu Sweet Chilli and Lime Cooked Chicken Mini Fillets, chopped into bite-sized pieces 60g SuperValu Rocket Leaf 1 x 15g pack SuperValu Fresh Herb Mint, torn spiced dressing, page 51 1⁄2 SuperValu lime, sliced, to serve
Ideal to make in advance. Just add the croutons, crunchy pepper and herbs at the last minute.
honey lemon dressing. Mix well and let it cool. Meanwhile, boil the broccoli tips in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Boil the peas for 4 minutes, rinse in cold water and drain. Remove the peppers from the bowl, then peel off their skins and discard the seeds. Roughly tear into strips. Cut the remaining uncooked pepper into thin slices. Add the broccoli, peas, peppers and remaining ingredients to the pearl barley and mix well. Divide the salad between serving bowls and sprinkle over the pitta croutons.
SUPERVALU LOVES IRISH CRAFTS
DIEM CERAMICS Our brightly coloured salads in this feature are given an elegantly simple frame with Diem Ceramics. The range of contemporary ceramics are hand made in Co. Meath by Thomas Diem, who is a second generation potter. His work speaks of the stylish restraint of an expert with many years of knowledge. www.diempottery.com
a cr KITCHEN SWOT TWENTY-FIVE THOUSAND YEARS AGO OUR HUNTERGATHERER PALAEOLITHIC ANCESTORS WERE CHOMPING DOWN ON WHEAT-FREE AND CARBOHYDRATEFREE FEASTS LIKE THIS, WELL, MAYBE NOT QUITE AS REFINED AS THIS.
50 | FRESH SUMMER 2015
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s ou ton
b a r l ey a n d m i n t s a l a d w l r a e P ithp itt
c hi c e l p S im
PEARL BARLEY AND MINT SALAD WITH PITTA CROUTONS
summer salads P a l eo m a yo n n a i s e d r es s i n g PALEO MAYONNAISE DRESSING WITH CHIVES AND GARLIC
D i j o n d r es s i n g
4 SuperValu egg yolks, at room temperature / 1 SuperValu garlic clove, crushed / 1 tablespoon SuperValu Lemon Juice / 1 teaspoon Dijon mustard / 150ml SuperValu Olive Oil / 150ml Cocowel Organic Coconut Oil / 1 x 15g pack SuperValu Fresh Chives, finely chopped. Put the egg yolks into a blender or bowl and whisk or blend until smooth. Add the garlic, lemon juice and mustard and blend again until mixed. Working very, very slowly, add the oil while blending or whisking at a low speed, starting with the olive oil, then the coconut oil. Start with a drop at a time until it starts to emulsify, then keep adding the oil slowly until all the oil has been incorporated. Stir in the chopped chives. Stored in an airtight container or screw-top jar, this dressing will keep in the fridge up to one week.
DIJON DRESSING This classic, robust Dijon dressing will stand up well to the big flavours of the Sunday brunch salad on page 48 and works equally well with a mixed green leaf salad. 1 SuperValu shallot, finely chopped / 1 tablespoon SuperValu Red Wine Vinegar / 1 tablespoon Dijon mustard / 3 tablespoons SuperValu Olive Oil / 1⁄2 teaspoon SuperValu Salt / 1⁄2 teaspoon SuperValu Black Pepper. Whisk together the chopped shallot, vinegar, mustard and 1 tablespoon of water in a small bowl. Whisk in the oil gradually to make a thick dressing, then season with the salt and pepper. This will keep for up to one week in the fridge in an airtight container or screw-top jar.
S p i c ed d r es s i n g
SPICED DRESSING This simple dressing is bursting with warm, spiced flavours that work brilliantly with the chicken and mango paleo salad on page 50 as well as the paleo Russian salad, the Sunday brunch salad or the Irish superfood salad. 4 tablespoons paleo mayonnaise / 1 teaspoon garam masala / 1/2 SuperValu lemon, juice only / SuperValu Salt and Pepper. In a small jar, mix the mayonnaise, garam masala, lemon juice and the remaining torn fresh mint that was set aside from the salad ingredients. Season to taste with salt and pepper and shake to mix. This dressing will keep for up to one week in an airtight container or screw-top jar in the fridge.
TOP TIP LEFTOVER PALEO MAYONNAISE CAN BE SPICED UP WITH THIS DRESSING.
B a l s a m i c d r es s i n g
P ea n u t a n d c hi l l i d r es s i n g
This is ideal with the watercress, fig and Serrano ham salad on page 48, but it’s equally good with the Sunday brunch salad, barley and mint salad or the simple mango and chicken paleo salad. 1 SuperValu garlic clove, peeled and left whole / 4 tablespoons SuperValu Extra Virgin Olive Oil / 2 tablespoons SuperValu Balsamic Vinegar / 1 teaspoon SuperValu Mild Mustard. Bash the garlic clove with the back of a spoon, then put it in a small screw-top jar with the other ingredients and shake to combine. This dressing will keep for up to two weeks in an airtight container or screw-top jar in the fridge.
PEANUT AND CHILLI DRESSING 2 fresh SuperValu chillies, roughly chopped / 4 tablespoons SuperValu Sunflower Oil / 2 tablespoons SuperValu Smooth Peanut Butter / 1 tablespoon rice vinegar. Place all the ingredients in a small screw-top jar and shake until combined. This dressing will keep for up to two weeks in an airtight container or screw-top jar in the fridge.
R a s p b er r y v i n a i g r et t e
RASPBERRY VINAIGRETTE This is the magic match for the Irish superfood salad on page 47, but it also works beautifully with the barley and mint salad or the watercress, fig and Serrano ham salad. 2 SuperValu shallots, finely diced / 100g SuperValu fresh raspberries / 100ml SuperValu Raspberry Vinegar / 100ml rapeseed oil / 1/4 SuperValu lemon, juice only. Place the diced shallot in a bowl with the fresh raspberries. Using a fork, crush the raspberries into a paste. Add the raspberry vinegar, rapeseed oil and a squeeze of lemon juice. Whisk until combined. It’s best to make this just before you serve, but it will keep for a day or two in an airtight container or screw-top jar in the fridge.
HONEY LEMON DRESSING
H o n ey l em o n d r es s i n g
This dressing is made in a flash. The sweet-sharp flavours work well with the simple mango and chicken paleo salad and the fennel, cress and parmesan salad as well as the pearl barley and mint salad on page 50. 1 SuperValu garlic clove, finely chopped / 1/2 SuperValu lemon, juice only / 6 tablespoons SuperValu Extra Virgin Olive Oil / 3 tablespoons SuperValu White Wine Vinegar / 1 teaspoon SuperValu Honey / SuperValu Salt and Pepper. Whisk all the dressing ingredients together in a small bowl, then season with salt and pepper. Store in an airtight container or screw-top jar in the fridge for up to two weeks. SUMMER 2015 FRESH | 51
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fish FISH AREN’T JUST A SUPERB SOURCE OF PROTEIN, VITAMINS AND MINERALS, THEY’RE AN INSPIRING KITCHEN INGREDIENT TOO, AS KEVIN DUNDON SHOWS US IN HIS CATCH OF TASTY DISHES.
R ec i p e o v er l ea f SUMMER 2015 FRESH | 53
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P i c t u r ed o v er l ea f MACKEREL FILLETS WITH ALMONDS AND HERBS
1 2 3
Combine the ground almonds, parsley, coriander and tarragon in a shallow bowl and season well. Beat the eggs in a second shallow bowl. Put the flour in a third shallow bowl and season with salt and pepper. Coat each mackerel fillet in the flour and shake to remove any excess, then dip each fillet into the eggs and finally into the almond mixture, patting the fillet to cover it evenly in the almonds and herbs. Set aside on a plate, cover loosely with cling film and leave to set for 30 minutes in the fridge. Heat the oil in a non-stick pan over a medium-low heat. Add the mackerel and cook for 3 to 4 minutes, then carefully flip over and cook the other side for a further 3 to 4 minutes. Serve immediately on a bed of steamed rice or with a green salad.
SERVES 4 30g SuperValu Butter 1 SuperValu onion, sliced 2 SuperValu garlic cloves, crushed 4 SuperValu Rooster potatoes, peeled and diced 300g SuperValu fresh salmon fillets, skinned and diced 400ml vegetable stock 100ml white wine 3 tablespoons SuperValu Crème Fraîche 1 tablespoon chopped SuperValu fresh dill 1 SuperValu lime, zest and juice SuperValu Salt and Pepper
SERVES 4 120g SuperValu Ground Almonds 1 bunch of SuperValu fresh parsley, chopped 1 small bunch of SuperValu fresh coriander, chopped 1 tablespoon chopped fresh SuperValu tarragon SuperValu Salt and Pepper 2 SuperValu eggs 50g SuperValu Plain Flour 8 SuperValu fresh mackerel fillets, trimmed and deboned 3 tablespoons SuperValu Olive Oil steamed rice or green salad, to serve
SALMON AND CRÈME FRAÎCHE SOUP
Round and flat white fish have lean, textured flesh, and each type has a unique flavour. Varieties of round fish include cod, haddock, hake and pollock. Plaice, lemon sole, flounder, halibut, turbot and brill are examples of flat white fish. They’ll keep a little longer than oily fish if stored properly. If baking or barbecuing white fish, make sure to baste it with plenty of buttered foil or oils, as it will dry out easily.
Melt the butter in large pan over a medium heat. Add the onion and garlic and cook for 2 minutes, until just starting to soften. Add the potatoes and salmon. Pour in the vegetable stock and white wine and bring to the boil. Reduce the heat and simmer for 20 minutes, until the potatoes have softened. Blitz the soup until smooth with a hand-held blender. Stir in the crème fraîche and dill and season with the lime juice and some salt and pepper. Just before serving, stir in the lime zest.
TOP TIP SALMON SOUP IS A CLEVER WAY OF GETTING KIDS TO EAT SOME FISH, AS THE FISHY TEXTURE IS LOST IN THE BLENDED SOUP.
KITCHEN SWOT THE SECRET TO THIS DISH IS THE ALMONDS, WHICH GIVE IT ITS UNIQUENESS. ALMONDS CAN BE A BIT OF A STORE CUPBOARD LIFESAVER, AS THEY STAY FRESHER FOR LONGER COMPARED TO WALNUTS AND HAZELNUTS. THEY’RE PACKED WITH HEART-FRIENDLY MONOUNSATURATED FATS AND ARE A RICH SOURCE OF VITAMIN E.
Oil-rich fish have oils distributed throughout the fish. This gives them a fuller flavour, but it also means you need to eat them quickly because they don’t keep as well as white fish. Mackerel, herring, salmon, tuna, anchovies, sardines and trout are common examples. Oily fish are amongst the most versatile fish for cooking and can be matched with stronger flavours. They’re also good for barbecuing because their oils keep them moist.
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COD TRAY BAKE WITH TOMATOES AND COURGETTES SERVES 4 4 x 170g SuperValu fresh cod fillets SuperValu Salt and Pepper 1 SuperValu onion, cut into wedges 2 SuperValu garlic cloves, chopped 1 SuperValu lemon, zest and juice 1/2 bunch SuperValu fresh basil leaves 1/2 bunch SuperValu fresh parsley 2 to 3 sprigs fresh SuperValu thyme 2 tablespoons SuperValu Olive Oil, plus extra for greasing 2 SuperValu courgettes, peeled into ribbons 1 punnet SuperValu cherry tomatoes, halved SuperValu crusty bread, to serve
GETTING YOUR KIDS TO DEVELOP A TASTE FOR FISH EARLY ON IN LIFE WILL BE REPAID OVER MANY YEARS.
Preheat the oven to 180˚C/350˚F/gas mark 4. Lightly oil a medium-sized gratin dish, then add the cod fillets. Season with salt and pepper and set aside. Combine the onion, garlic, lemon zest and juice and herbs with the olive oil and some salt and pepper in a large bowl. Add the courgette ribbons and the cherry tomatoes and toss to coat in the flavoured oil. Scatter the vegetables on top of the cod. Roast in the oven for 25 minutes, until the fish is cooked through and the vegetables have softened. Serve immediately with some fresh crusty bread.
CREAMY SALMON PASTA SERVES 4 200g SuperValu fresh salmon fillets 350g SuperValu Spaghetti or Linguine 100g cream cheese, at room temperature 200ml SuperValu Sour Cream 1 SuperValu lemon, zest and juice 4 SuperValu fresh basil sprigs, to garnish SuperValu Pepper
Place the salmon in a saucepan of gently simmering water and poach for 7 to 8 minutes, depending on how thick the fillets are. Allow to cool in the
poaching liquid before removing from the saucepan. Cook the pasta in a large saucepan of boiling salted water until al dente or as per the packet instructions. Drain the pasta, reserving 1/3 cup of the cooking liquid. Return the pasta and the reserved cooking liquid to the pan. Spoon the cream cheese over the pasta, then add the sour cream and the lemon zest and juice. Toss well to coat. Divide the pasta among four plates. Top with some poached salmon and garnish with a sprig of fresh basil. Season with a little black pepper and serve immediately.
TOP TIP TRAY BAKING THE COD MEANS YOU CAN DO ALL THE PREP AND WASHING UP IN ADVANCE. THIS FUSS-FREE FISH DISH IS READY TO SERVE STRAIGHT FROM THE OVEN. SUMMER 2015 FRESH | 55
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fish SEA BASS IS A FIRM FAVOURITE WITH CHEFS AND HOME COOKS ALIKE, AS IT STANDS UP WELL TO STRONG FLAVOURS DESPITE ITS VELVETY TEXTURE. IT WORKS WONDERS WITH DELICATE HERBAL NOTES TOO, BUT MY FAVOURITE MATCH WITH SEA BASS IS ORIENTAL FLAVOURS.
PAN-FRIED PLAICE WITH POTATO BLINIS SERVES 4 4 SuperValu fresh plaice fillets 100g SuperValu Baby Salad Leaves, to serve SuperValu lemon or lime wedges FOR THE BLINIS 100g mashed potatoes 2 SuperValu eggs 3 tablespoons SuperValu Plain Flour 2 level tablespoons SuperValu Crème Fraîche SuperValu Salt and Pepper 2 to 3 tablespoons SuperValu Olive Oil
tablespoons of the blini mixture into the pan, spaced 1 or 2cm apart, and cook for 2 to 3 minutes, until set. Flip them over and cook on the other side for 2 to 3 minutes more, until both sides are lightly browned. Transfer to a plate lined with kitchen paper to absorb any excess oil. Repeat until all the blini mixture has been used up. Depending on size, you should make 12 blinis (three per person). In the same pan and still on a medium heat, pan-fry the plaice for 2 minutes on each side, until cooked through. Cut each fillet into three portions. Top the blinis with the plaice and a few rocket leaves. Serve immediately with lemon or lime wedges to squeeze over the salad leaves.
Place the mashed potatoes in a bowl. Add one whole egg, one egg yolk (reserve the white), flour, crème fraîche and some salt and pepper. Combine with a whisk. In a second clean, dry bowl, whisk the egg white until stiff, then gently fold it into the mashed potatoes. Heat the oil in a non-stick sauté pan over a medium heat. Drop a few
GRILLED SEA BASS WITH COCONUT RICE SERVES 2 1 whole SuperValu fresh sea bass, scaled, cleaned and scored 100g coarse salt 200g SuperValu Basmati Rice 500ml water 100ml coconut milk SuperValu Salt and Pepper 1 small SuperValu shallot, finely chopped 2.5cm piece of SuperValu fresh ginger, peeled and grated 2 tablespoons Thai fish sauce 2 tablespoons rice vinegar 2 tablespoons SuperValu Light Soy Sauce 2 teaspoons SuperValu Caster Sugar 10 SuperValu fresh mint leaves, sliced 2 tablespoons SuperValu Sunflower Oil
Rub the fish with the coarse salt and leave for 30 minutes. Preheat the barbecue or a griddle pan to medium-high.
Pour the rice, water and coconut milk into a saucepan and bring to the boil. Reduce the heat to a simmer, cover with a lid and season lightly. Cook for 8 to 10 minutes, until the rice has softened. Remove the pan from the heat and drain any excess liquid. Whisk together the shallot, ginger, fish sauce, vinegar, soy sauce and caster sugar in a bowl. Add the mint and stir until thoroughly combined. Wipe the salt off the fish, then brush with some of the sunflower oil. Oil the ridges of the pan or barbecue and cook the fish for 10 to 12 minutes, turning once. When the fish is cooked through, serve immediately with the coconut rice and drizzle with the sauce.
TOP TIP THIS BLINI RECIPE IS A GREAT WAY TO USE UP LEFTOVER MASHED POTATOES.
56 | FRESH SUMMER 2015
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SUPERVALU LOVES IRISH CRAFTS JENNIFER SLATTERY The napkins and cushions in this feature were created by textile designer Jennifer Slattery. The Irish-made print and embroidery-finished pieces are available from her website. www.jenniferslatterytextiles.com
R ec i p e o v er l ea f HAKE FISH LOAF SERVES 6 TO 8 220g SuperValu fresh hake fillets (SuperValu fresh cod, coley or haddock fillets can also be used) 2 tablespoons SuperValu Olive Oil 1 SuperValu courgette, grated 1/4 SuperValu red pepper, thinly diced SuperValu Salt and Pepper 1 x 120g tin SuperValu Tuna in Brine, drained 50g SuperValu Fresh Breadcrumbs 30g SuperValu Tomato Purée 2 tablespoons SuperValu Crème Fraîche 6 SuperValu eggs tomato salad, to serve
Preheat the oven to 180˚C/350˚F/gas mark 4. Line a loaf tin with greaseproof paper. Place the fish in a saucepan of gently simmering water and poach for 7 to 8 minutes, depending on how thick the fillets are. Allow to cool in the poaching liquid before removing from the saucepan. Drizzle 1 tablespoon of the olive oil into a saucepan set over a low heat. Add the grated courgette and cook for 2 to 3 minutes, until softened. Remove the courgette from the pan with a slotted spoon and set aside in a bowl. Add the remaining tablespoon of oil and the diced red peppers. Season with salt and pepper and fry for 4 to 5 minutes. Transfer the red pepper to the bowl with the courgettes. Flake the hake into the bowl, then add the tuna, breadcrumbs, tomato purée and crème fraîche. Stir to combine all the ingredients. Beat the eggs in a separate bowl, then pour them over the fish mixture and stir to combine evenly. Season with salt and pepper. Pour into the lined loaf tin. Place the loaf tin in a baking tray and fill the tray with boiling water until it comes halfway up the sides of the loaf tin. Bake in the oven for 30 minutes. Remove from the oven and allow to stand for 20 to 25 minutes before serving. Serve with a tomato salad.
BARBECUED KING PRAWNS SERVES 4 100ml barbecue sauce 3 teaspoons SuperValu Sesame Seeds 1 teaspoon SuperValu Smoked Paprika 1 teaspoon sesame oil 24 SuperValu fresh king prawns, peeled, leaving the tails intact, and deveined SuperValu lime wedges, to serve SuperValu Baby Salad Leaves, to serve
Combine the barbecue sauce, sesame seeds, smoked paprika and sesame oil in a medium bowl and add the prawns. Stir to coat the prawns in marinade and leave for 10 minutes to develop the flavours. Preheat a barbecue or griddle pan on a medium-low heat. Thread the prawns onto metal skewers and grill on an indirect heat if possible for 2 to 3 minutes on each side. If you use wooden skewers, make sure to soak them in water for 30 minutes beforehand. Serve the skewers with lime wedges and baby salad leaves.
5 KITCHEN SWOT STRICTLY SPEAKING, PRAWNS ARE CLASSED AS CRUSTACEANS RATHER THAN FISH, BUT HOW COULD I DENY US THIS BITESIZED VERSATILE NIBBLE?
6 7 8
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fish TOP TIP THIS FISH LOAF IS IDEAL FOR A PICNIC IF YOU MAKE IT IN A KILNER JAR AND SLATHER IT ON CRUSTY BREAD LIKE A PÂTÉ.
COD WITH CREAMED LEEKS AND CARAMELISED APPLES SERVES 4 3 tablespoons SuperValu Olive Oil 4 SuperValu leeks, chopped SuperValu Salt and Pepper 200ml SuperValu Cream 4 x 150g SuperValu fresh cod fillets 30g SuperValu Butter 2 SuperValu Granny Smith apples, peeled, cored and sliced
Heat the olive oil in a large pan on a medium heat. Add the chopped leeks, season with salt and pepper and cover with a lid. Cook for 3 minutes, then add the cream. Reduce the heat to low and cook for a further 4 to 5 minutes. In the meantime, cook the cod in a steamer or in a pan of simmering salted water for 12 minutes. Melt the butter in a second pan set over a high heat. Add the apple slices and cook for 3 to 4 minutes, until lightly caramelised. Serve the fish on a bed of creamed leeks and caramelised apples and drizzle with the pan juices.
COD IS A HUGELY VERSATILE FISH AND STANDS UP TO ALL SORTS OF INTERESTING FLAVOUR COMBINATIONS. EXPERIMENT WITH SPICES TOO FOR A QUICK FLAVOUR BURST.
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t o g t s u j Your BBQ n i a C c M h t i w r e t t e b
The Ultimate Barbecue Burger
with McCain Lightly Spiced Wedges
400g lean beef steak mince 80g mature cheddar, cut into 4 chunks 2 tsp fresh parsley (or 1 tsp of dried parsley) 2 tsp fresh sage (or 1 tsp of dried sage) 4 tsp fresh chives (or 2 tsp of dried chives) Salt and pepper 1 finely chopped onion 1 beaten egg
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Method to bind 1. Add the onion and herbs to the mince, season and use the egg r. the mixture togethe push a piece 2. Using your hands, quarter the mixture, shape into a ball and ball each Flatten burger. each of centre the into cheese of and place on a plate. 3. Chill the burgers for at least 20 minutes in the fridge. 4. Preheat the oven to 220째 in a fan assisted oven and cook the McCain Lightly Spiced Wedges for 20 minutes. 5. Barbecue the burgers for 8-10 minutes on each side until cooked through. 6. Serve in bread buns with McCain Lightly Spiced Wedges, salad, and enjoy!
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a refreshing new take on cider. Crafted from the perfect mix of crisp and tart apples, Orchard Thieves Cider has an ABV of 4.5% and is available in a mix of bottle and can packs.
â‚Ź 2 off To consumer : This coupon may only be used at SuperValu in ROI as part payment for an Orchard Thieves 8 x 500ml can pack. Not valid with any other promotional offer. Only one coupon per purchase. No cash alternative will be offered. The cashier may refuse to redeem the voucher if it appears to be copied or defective in anyway. Valid from 11/05/2015 until 31/08/15. To the retailer : HEINEKEN Ireland will redeem this voucher at its face value provided it has been accepted against the purchase of Orchard Thieves 8 x 500ml can pack. HEINEKEN Ireland has the right to withhold payment if it has cause to believe that this coupon was redeemed other than in accordance with these conditions.For redemption please send to: c/o PHS, Section No. 2120, Po Box 5149 Crumlin Dublin 12. The promoter Is HEINEKEN Ireland, Leitrim St, Cork.
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A ROUND-UP OF ALL THAT’S EDIBLE AND ENVIABLE IN YOUR SUPERVALU STORE
THE ULTIMATE CELEBRATION CAKE This showstopper of a ‘cake’ is the latest alternative to the traditional occasion cake or wedding cake. Pick up a brochure for more details at your local SuperValu store. Just remember to give us two week’s notice. Seasonality will affect the availability of certain cheeses and of course each layer needs to be smaller than the next. But you knew that, right?
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SUPERVALU FAJITA MEAL KIT AND ACCOMPANYING VEG
SuperValu Oriental Stir-Fry, 350g, €2.49
SuperValu Signature Tastes Asparagus Ginger Garlic Stir-Fry, 280g, €3
SuperValu Fajita Meal Kit, 475g, €2.99
This premium stir-fry with asparagus, fresh vegetables, ginger and garlic, produced in Dublin, is an ideal quick and easy summer supper. This Oriental-style selection of stir-fry veg with bean sprouts, bamboo shoots and water chestnuts is bursting with crunchy freshness.
FAJITAS ARE A QUICK AND HEALTHY MIDWEEK DINNER AND FUN FOR KIDS TOO.
SuperValu Vegetable Fajita Kit, 400g, €2
Made with Italian sun-ripened tomatoes and aged wine vinegar, ideal for summer BBQs. SuperValu Signature Tastes Tomato Ketchup, 320g, €1.50
SUPERVALU SIGNATURE TASTES FROZEN MEATS RANGE The new SuperValu Signature Tastes frozen range of four meaty Irish dishes are slow-cooked at low temperatures to ensure all the natural meat flavours are kept in the pack. Produced in Watergrasshill, Co. Cork, each cut is served with its own BBQ sauces and glazes, adding to the downright scrumptiousness of these tender treats.
Irish Four Bone Beef Rib with a Port and Roquefort Gravy SuperValu Signature Tastes, 1.2kg, €12
Irish BBQ Beef Rib Coated in a Smokey BBQ Glaze SuperValu Signature Tastes, 500g, €6
Irish Lamb Shoulder Cooked in a Red Wine and Rosemary Gravy SuperValu Signature Tastes, 400g, €8
Irish Pulled Pork with a BBQ Glaze, Served with an Apple and Hickory Sauce SuperValu Signature Tastes, 635g, €6
HOME BAKING - COMING SOON! If you’re going to bake, you need some special treats to stir in or sprinkle on top. SuperValu Pink & White Mini Marshmallows, 100g SuperValu Milk Chocolate Chips, 100g SuperValu Milk Chocolate, 150g 62 | FRESH SUMMER 2015
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New for the
PREPACK FRESH FRUIT Convenient, easy and healthy, our prepacked fresh fruit can work just as well as a starter, a mid-afternoon snack or even dessert. SuperValu Fruit
SuperValu Signature Tastes Leaf and Walnut Salad, 150g, €3
AN ELEGANT MIX OF SEASONAL SALAD LEAVES WITH WALNUTS, PUMPKIN SEEDS, ALMONDS AND A FRAGRANT LEMON AND BALSAMIC DRESSING.
SuperValu Sundried Tomato & Basil Croutons, 75g, €1.59
These crispy bread slices are made with olive oil and dusted with a tomato and basil seasoning.
SuperValu House Salad Bowl, 310g, €2.99
SuperValu Caesar Salad Kit, 230g, €2.99
A classic Caesar salad with bacon, croutons, Parmesan shavings and a Mediterranean twist of sundried tomato.
This handy salad kit contains Caesar dressing, crushed black No more excuses – this
pepper, croutons and Parmesan
is the perfect picnic
shavings. An ideal side or a
bowl. Just pop off the
base to build on with SuperValu
lid and serve.
SuperValu Bacon Caesar Salad Kit, 250g, € 3.29 SUMMER 2015 FRESH | 63
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Did you know that eating raspberries can boost your levels of good cholesterol and improve blood pressure? SuperValu Raspberry Punnet, 125g, €2.99
Gobble eight strawberries and you’ve ticked off one of your five a day.
Just 100g (two handfuls) of blueberries gives you 50% of your daily vitamin A and 15% of your vitamin C.
SuperValu Fresh Irish Strawberries, 227g, €2.99
SuperValu Blueberry Punnet, 125g, €1.99
SUPERVALU SIGNATURE TASTES TOMATOES SuperValu Signature Tastes Sunstream Tomatoes are ideal for grilling or on a BBQ. This variety is exclusive to SuperValu and works just as well in cooking as it does as a snack. SuperValu Signature Tastes Flavorita Tomatoes, 200g, €2.19
SuperValu Signature Tastes Sunstream Tomatoes, 250g, €2.89
This king of cherry tomatoes is grown in Ireland on the vine and left to ripen, so every fruit tatses just so. SuperValu Signature Tastes Piccolo Tomatoes, 250g, €2.79
SuperValu Picota Cherry Punnet, 200g, €2.49
A little taste of Spanish sunshine, these are a sweet treat for grownups and kids. Just watch out for those pips!
THIS TASTY TAKE-HOME SMOOTHIE IS IDEAL FOR THE HEALTH CONSCIOUS AND THE TASTE CONSCIOUS TOO.
SuperValu Pure Smoothie Green Pre-Mix, 300g, €3 64 | FRESH SUMMER 2015
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The Ultimate BBQ Experience...
F Artwork_AD Blitz 174x130mm BBQ.pdf
WHAT IS THE FOOD ACADEMY?
SuperValu’s Food Academy reflects our ambition to be the national supplier of local produce. The Academy gives new and developing businesses a step-by-step programme to achieve national brand status. Our support is matched by a combined engagement with relevant government bodies and key influencers like Bord Bia and the Local Enterprise Offices. Together, we nurture small businesses through their journey from start-up to getting their product on our shelves.
FROM TINY ACORNS great THINGS GROW THE SUPERVALU FOOD ACADEMY GIVES SMALL PRODUCERS A BIG CHANCE. YOU’VE PROBABLY SEEN THE ACORN LOGO, BUT WHAT GOES ON BEHIND THE SCENES? LOTS OF WORK AND LOTS OF TALENT. CHECK OUT OUR GUIDE TO THE SUPERVALU FOOD ACADEMY. MAYBE YOUR FOOD BUSINESS IDEA IS NEXT?
MR JEFFARES Three generations of Jeffares have grown blackcurrants at Ballykelly Farm in the sunny south-east in Co. Wexford, which is the only remaining commercial blackcurrant farm in the country. Now Des Jeffares has brought something new and unique to the table: a 100% natural, pure juice Irish blackcurrant cordial with no added sugar. But this isn’t just a drink. It can also be used in cocktails and mixed with spirits, used as a syrup to pour over porridge, ice cream or pancakes, added to smoothies or used in meat dishes like duck and venison. Des’s expertise was in growing quality blackcurrants with the highest natural sugar content, but putting them in a bottle was a whole new experience. He credits the Food Academy with helping him get to market in the most costeffective way. WWW. MRJEFFARESBLACKCURRANTS.IE
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food academy THE FOOD ACADEMY TIERS
THE FOOD ACADEMY PROGRAMME HAS TWO TIERS, FOCUSED ON MEETING THE PRODUCER’S NEEDS AT CLEARLY DEFINED STAGES OF DEVELOPMENT.
SHANVALLEY INNOVATIVE FOOD COMPANY Declan Gannon is passionate about good-quality, healthy food made with the best Irish ingredients, so it’s no surprise that his Karma granola bars have no additives, preservatives or artificial colours and that he’s committed to socially responsible business to boot. With their launch into a number of SuperValu stores and two exciting new products in the pipeline, it’s been a busy year so far. Taking part in the Food Academy taught Declan how to develop a comprehensive cost and growth model, so he hopes you will soon see Karma products in SuperValu stores across the country. In the meantime, keep your eye out for Declan at in-store tastings. WWW.SHANVALLEY.IE
THE FOOD ACADEMY PROCESS SET UP FOOD BUSINESS REGISTER FOR FOOD ACADEMY
MORAN’S After many years spent working in the hotel and catering industry, husband-and-wife team Kieron and Claire Moran noticed that the best hotels always made their food from scratch. So they decided to use their expertise to craft a range that now includes 20 homemade pestos, relishes, jams, marmalades and chutneys. They started out at a market stall in 2010, but when every room in their house was filled with jam, they realised it was time to make their hobby a fulltime business. You can now find their products in SuperValu stores nationwide, but everything is still made by hand, just with bigger pots and bigger spoons! WWW.MORANSHOMESTORE.COM
FOOD ACADEMY START Food Academy Start is delivered by the 31 Local Enterprise Offices around the country, supported by local SuperValu retailers. Workshops at this stage focus on consumers, quality and how to drive sales.
A CONSUMER B PRODUCT C SALES SUPERVALU ONE-TO- ONE MENTORING START SELLING IN SUPERVALU STORES
FOOD ACADEMY ADVANCE Food Academy Advance identifies successful Start participants to develop their skills to become regional brands. Workshops at this stage focus on logistics, brand development and commercials. SUMMER 2015 FRESH | 67
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a crunchy salad.
food academy WHAT DO THE PARTICIPANTS SAY?
FOOD ACADEMY ADVANCE Food Academy Advance was launched at the Food Academy conference in November 2014. This stage of the programme is designed to identify the best-performing producers in Start, who work with the relevant SuperValu trading manager and agree a regional listing. We currently have 30 Food Academy suppliers in our Advanced tier.
Half of Food Academy participants expect sales to increase by
HOW TO APPLY If you have a consumer offer or an idea that is different to what is currently available, please contact your Local Enterprise Office and register to join the Food Academy. A full list of Local Enterprise Offices is available at www.localenterprise.ie.
or more over the next 12 months.
SKEAGHANORE DUCK A carpenter and nurse by trade, Eugene and Helena Hickey came back home to the family farm in West Cork, where they developed a passion for duck. Hand reared in scenic Skeaghanore overlooking Roaring Water Bay, with plenty of room to roam about, the coastal salt air adds a distinctively delicious and intriguing flavour to their corn-fed duck. Naturally plump, tender and succulent, this is the way duck is meant to taste. And now you can taste it for yourself thanks to their involvement in the Food Academy, which has given this small producer a big opportunity to be showcased in SuperValu shops. WWW.SKEAGHANOREDUCK.IE
of participants feel that Food Academy has been ‘very beneficial’ or ‘beneficial’ to developing their business.
“SuperValu has given us a big chance and continue to support us with a passion no one can match.” THE BIRDS AND THE TEAS
“Food Academy has been a very positive experience and has given us a fantastic platform to progress from. We speak so positively about SuperValu to hundreds of people at our markets each weekend and very much want to be part of this programme on an ongoing basis.” DE RÓISTE PUDDINGS
“Food Academy has been a great help to our business and the exposure we have got from it is invaluable. We very much look forward to working with SuperValu in driving our business forward.” KOOKEE
“We cannot imagine any other retailer taking the time out to nurture a small business likes ours and put up with all the highs and lows. We are very grateful for the opportunity that SuperValu has given us.” KITTY O’BYRNES SAUCES
“The last few months have been pretty busy, scaling up production, visiting and meeting store managers while getting to launch on supermarket shelves. This is a fantastic opportunity to be a small part of something really big. The support from the Local Enterprise Office, SuperValu and Bord Bia has been invaluable.”
Find out more at www.supervalu.ie
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EVERY HOME COOK HATES BEING CAUGHT SHORT BY SURPRISE VISITORS, SO KEVIN DUNDON HAS CAST HIS FOODIE SPELL OVER THE SIMPLEST LARDER INGREDIENTS AND CREATED SOME REAL TREATS THAT ARE ALSO IDEAL FOR MIDWEEK DINNERS BEFORE THE BIG WEEKEND SHOP.
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FOUR EASY BRUSCHETTA SERVES 4 2 SuperValu ciabatta, cut into 1.5cm slices and toasted PEA PURÉE AND CREAM CHEESE 50g SuperValu garden peas 50g cream cheese ½ SuperValu lemon, zest and juice 4 slices of SuperValu Parma Ham ½ teaspoon chopped fresh SuperValu mint GOAT’S CHEESE AND CHILLI 20g SuperValu Goat’s Cheese 1 SuperValu red chilli, deseeded and chopped 1 SuperValu tomato, deseeded and diced SuperValu Salt and Pepper
Bring a small pan of water to the boil and add the peas. Cook for 2 to 3 minutes, then drain. Crush the peas in a bowl and add the cream cheese, lemon zest and juice. Place the Parma ham onto a frying pan and cook for 2 minutes over a medium heat. Remove and set aside to cool. Spread the pea cream cheese onto the toasted ciabatta. Sprinkle with some chopped fresh mint and a piece of Parma ham.
MACKEREL AND HAZELNUT 1 tin of mackerel in brine a few SuperValu Sun-Dried Tomatoes, drained and sliced 1 tablespoon SuperValu Hazelnuts GORGONZOLA AND BLACK OLIVES 100g SuperValu Gorgonzola, cut into chunks ½ SuperValu lemon, zest only 1 tablespoon SuperValu Crème Frâiche SuperValu Salt and Pepper 1 tablespoon thinly sliced black olives
Combine the goat’s cheese and chilli in a bowl. Spread the chilli cheese onto the bread and add a teaspoon of diced tomato. Season with salt and pepper. Remove the mackerel from the tin and strain it. Place a little mackerel on the toasted ciabatta and top with a slice of sun-dried tomato. Sprinkle with some hazelnuts.
Mix together the Gorgonzola, lemon zest and crème fraîche. Season with some salt and pepper. Spread the cheese mixture over the bread and scatter over some sliced olives.
TOP TIP THESE FLAVOURFILLED NIBBLES MADE FROM KITCHEN STAPLES WORK JUST AS WELL AS A NIBBLE AT AN IMPROMPTU PARTY OR SERVED EN FAMILLE AS A STARTER.
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store cupboard ORZO AND PEA RISOTTO SERVES 4 50g SuperValu Butter 2 SuperValu shallots, finely diced 2 sprigs of SuperValu fresh thyme SuperValu Salt and Pepper 400g orzo pasta 250ml dry white wine 700ml warm vegetable stock or water 4 tablespoons SuperValu Olive Oil 400g SuperValu Frozen Peas 3 sprigs of SuperValu fresh oregano 1 SuperValu lemon, zest and juice 70g grated SuperValu Parmesan, plus extra shavings to serve fresh SuperValu mint, to garnish
Place a wide, heavy-based saucepan over a low heat and melt the butter. Add the chopped shallots, thyme and seasoning and cook gently for 1 minute, until the shallots have softened. Add the orzo pasta and mix well to ensure it doesn’t stick to the bottom of the pan. Allow it to become glazed and cook without any liquid for 1 minute while stirring constantly. Add the white wine and continue to stir the orzo. The wine will evaporate quite quickly, so you really need to stand over this dish as you cook it. Increase the heat slightly and start adding the warm stock little by little, never adding more than a ladleful at a time until the previous one has been absorbed. It is vitally important not to rush this process. Continue in this way until you have added all of the liquid and the orzo is plump and tender. In the meantime, heat the olive oil in a large frying pan over a medium heat. Add the peas and stir-fry for 2 to 3 minutes, then stir in the oregano and lemon zest. Turn off the heat and fold the peas into the pasta. To obtain a nice creamy risotto, stir in the grated cheese, check the seasoning and finish with the lemon juice. Serve immediately with extra Parmesan shavings and garnish with mint.
QUINOA AND BROWN RICE SALAD SERVES 4 100g quinoa 100g SuperValu Brown Rice 1 SuperValu orange, zest and juice 4 tablespoons SuperValu Extra Virgin Olive Oil 2 tablespoons cider vinegar 1 tablespoon sweet chilli jam or sweet chilli sauce SuperValu Salt and Pepper 3 to 4 sun-dried tomatoes, thinly sliced 1 SuperValu carrot, peeled into ribbons 20g SuperValu Flaked Almonds 1 tablespoon chopped SuperValu fresh chives
In separate covered pots, boil the quinoa and brown rice as per the package instructions. Drain well and set aside to cool completely. In a large bowl, mix the orange juice and zest with the olive oil, cider vinegar and sweet chilli jam. Season with salt and pepper. Add the rice, quinoa, sun-dried tomatoes, carrot ribbons and flaked almonds to the bowl and toss to combine. Just before serving, stir in the chopped chives. Serve immediately.
GOAT’S CHEESE, TOMATO AND CHILLI TART
BABY POTATO FRITTATA WITH SUMMER HERBS
200g frozen puff pastry, thawed 1 SuperValu egg yolk 1 teaspoon SuperValu Fresh Milk 2 teaspoons SuperValu Chilli Flakes 100g SuperValu mature Cheddar, grated a few SuperValu Sun-Dried Tomatoes, sliced SuperValu Salt and Pepper 150g SuperValu fresh goat’s cheese, crumbled SuperValu fresh basil leaves, torn
2 tablespoons SuperValu Olive Oil 1 SuperValu onion, thinly sliced 1 SuperValu courgette, thinly sliced 500g SuperValu baby potatoes, peeled and thinly sliced SuperValu Salt and Pepper 8 large SuperValu eggs 50g SuperValu goat’s cheese, diced 1 tablespoon chopped SuperValu fresh flat-leaf parsley 1 tablespoon chopped SuperValu fresh oregano 1 tablespoon chopped SuperValu fresh basil 100g SuperValu salad leaves, to serve
Preheat the oven to 190°C/375°F/gas mark 5. Line a baking tray with parchment paper. Roll out the puff pastry into a 30cm x 20cm rectangle. Beat the egg yolk with the milk in a small bowl, then brush the pastry with this egg wash and place on the lined baking tray. Sprinkle the chilli flakes over the pastry, then the grated Cheddar. Scatter over the sundried tomatoes and season well with salt and pepper, then add the crumbled goat’s cheese. Bake in the oven for 10 to 16 minutes, until the pastry is golden brown. Transfer the tart onto a serving platter. Garnish with the fresh basil and cut into four or eight portions to serve.
TOP TIP FROZEN PUFF PASTRY IS A REAL GIFT IN A BUSY KITCHEN, AS IT CAN BE USED FOR SWEET OR SAVOURY DISHES. IT’S ALSO IDEAL AS A SORT OF PIZZA BASE FOR LEFTOVERS.
Heat the oil in a 23cm or 25cm non-stick frying pan over a medium heat. Add the sliced onions and courgettes and sauté for 2 to 3 minutes, until coloured. Dry the sliced potatoes with a clean kitchen towel and add them to the pan, tossing to combine. Season generously with salt and pepper. Reduce the heat to low and cover the pan with a lid or plate. Cook gently for 10 to 15 minutes, until the potatoes are cooked through and lightly golden. Turn them over once or twice and shake the pan occasionally to ensure they cook evenly. Break the eggs into a large bowl. Add a good pinch of salt and pepper, then whisk lightly with a fork. When the potato mixture is cooked, quickly stir in the beaten eggs, pressing them down gently. Add the goat’s cheese to the potatoes along with half of the herbs. Cook on a low heat for about 5 minutes, until there is virtually no raw egg mixture left on top of the frittata, pushing down the sides with a spatula for a curved edge. Carefully invert the frittata onto a flat plate and slide it back into the pan. Cook for another 5 minutes, until just cooked through but still moist in the centre. Turn the frittata out onto a chopping board and cut into wedges. Sprinkle with the remaining herbs. Serve warm or cold with the salad leaves.
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t h s u m m er her b s i w a t a f r itt
Q u in o a a n d b r o w n r ic e sa la
KITCHEN SWOT THE TINY, NUTTY-FLAVOURED QUINOA GRAIN, PRONOUNCED KEEN-WA, ORIGINATED IN THE ANDES IN SOUTH AMERICA, WHERE IT WAS FIRST PLANTED 4,000 YEARS AGO. IT’S RICH IN ESSENTIAL NUTRIENTS, HIGH IN PROTEIN AND IS GLUTEN FREE TOO.
O r z o a n d p ea r i s o t to
G oa t ch ees e, t o m a to a n d c hi l li ta r t
KITCHEN SWOT A SIMPLE ORZO RISOTTO IS A TASTY MIDWEEK DINNER, BUT YOU CAN STRETCH IT TO SIX PORTIONS AS A STARTER AND DRESS IT UP WITH PARMESAN SHAVINGS AND A GARNISH OF ROCKET. SUMMER 2015 FRESH | 73
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store cupboard QUICK & HEALTHY PORTION SIZES
SALMON AND SPINACH LASAGNE
VEG THE SIZE OF YOUR HAND
SERVES 4 50g SuperValu Butter 100g SuperValu baby spinach 2 SuperValu shallots, finely chopped SuperValu Salt and Pepper 2 x 200g tins SuperValu Red Salmon 8 to 10 SuperValu Lasagne Sheets 2 balls of SuperValu mozzarella, shredded 75g SuperValu Parmesan, grated FOR THE BÉCHAMEL SAUCE 30g SuperValu Butter 30g SuperValu Plain Flour 500ml SuperValu Fresh Milk SuperValu Salt and White Pepper
First make the béchamel sauce. Make a roux by melting the butter over a low heat in a heavybased saucepan. Sprinkle the flour into the butter and stir with a balloon whisk. Cook gently for 2 to 3 minutes, until the roux is an off-white colour. Don’t overcook the flour or it will make the sauce discoloured. Slowly pour the milk onto the roux and increase the heat to medium. Whisk continuously until it comes to the boil and add some salt and white pepper. Cook for a further 10 minutes to ensure the flour is cooked through. In the meantime, melt the 50g of butter in a pan over a medium heat. Add the spinach and shallots and season with a little salt and pepper. Once the spinach has wilted, remove the pan from the heat. Preheat the oven to 180°C/350°F/gas mark 4. Lightly oil the bottom of a 23cm x 33cm baking dish.
TOP TIP IF YOU’VE NO TINNED SALMON IN THE LARDER, THEN TINS OF TUNA WILL WORK WELL HERE TOO.
Flake the salmon into generous bite-sized pieces with a fork or your fingers. Cover the base of the dish with one-third of the lasagne sheets, then add one-third of the salmon, one-third of the spinach and shallots, one-third of the béchamel sauce and one-third of the cheese. Repeat this process twice more, finishing with the cheese on top. Bake in the oven for about 30 minutes, until the lasagne is hot and bubbling and the cheese has melted. Allow the lasagne to cool slightly and firm up before slicing and serving.
SUPERVALU LOVES IRISH CRAFTS JAMIE LEWIS Jamie Lewis crafted the little felt toys and pebbles in this feature using Irish wool. The handmade pieces are available through his website, www.thewoolfeltshop.com.
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P14010 Maggi SoTender_REACH 200x287mm GFGL_right_OL.pdf
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Create your own
IRISH SUMMER SUNSHINE IS UNPREDICTABLE, TO SAY THE LEAST, MAKING IT DIFFICULT TO PLAN A PICNIC SPREAD. WHY NOT MAKE LAST-MINUTE PICNICS YOUR SIGNATURE BY GATHERING FRIENDS AND FAMILY WHEN THE SUN BURSTS THROUGH? A COLLECTION OF SUPERVALU’S DELI AND FRUIT SELECTION MAKES FOR A QUICK AND TASTY PICNIC.
Par isie Bag nne L uet arge te, 400 White g, € 1 Sup
erV alu Gr 200 eek Fe g, € t 3.6 a Chee 5 s
SuperValu Signature Tastes Cashel Blue Cheese, 125g, €2.99
e, d rie nd 9 Su 3.4 mi , € Se 5g lu 12 rVa es, pe to Su oma T
SuperValu Smoked Salmon, 100g, €4 SuperValu Fresh Irish Strawberry Punnet €2.99
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Ho alu erV
umous Tower Stack,
210 g, €
SuperValu Signature Tastes Parma Ham, 100g, €4.49
zo € 1.9 9
SuperValu Spanish Meat Selection, 200g, €3.99
SuperValu Mixed Olives, 275g, €5
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te as e T fo r atu , 2 ign 3.49 S alu ef € erV Be Sup iced Sp
SuperValu Signature Tastes Crisps Chilli Pepper and Cheddar Shallot €1.59
SuperValu Signature Tastes Sparkling Sicilian Lemonade €2
A BIT ON THE SIDE
2 SuperValu Signature Tastes Roasted Pepper Relish, 300g, €1.95 3 SuperValu Signature Tastes Red Onion Relish, 300g, €2.20
2 4 6
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1 SuperValu Signature Tastes Mango Chutney, 300g, €1.79
4 SuperValu Signature Tastes Carved Ham, 140g, €3.49, 2 for €6 5 SuperValu Wholegrain Mustard, 185g, €1.49
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lu Va er
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g, €1.49 rs, 750
SuperValu Signature Tastes Sparkling Red Fruit Pressé €2
SuperValu Signature Tastes Apples, pack of four €2.49
SuperValu Red Grapes, 500g, €2.79
SUPERVALU LOVES IRISH CRAFTS AISLING HIGGINS JEWELLERY The tiny silver toys throughout this feature include a fairy house, a Lilliputian carriage and a first tooth treasure box, created by Irish silversmith Aisling Higgins. www.aislinghigginsjewellery.com
i Pun net, 6 pieces, €1.49
SuperValu Blueberries, 125g, €1.99 SuperValu Pineapple €2
SuperValu Raspberry/ Blackberry Punnet, 125g, €2.99 or 2 for €5
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signature picnic Bring lots of napkins. Oh, and more napkins. Did we mention napkins? You might as well pack some wipes too.
PICNIC Checklist DP EU
U CK E UE C E CE PACKED E
B r in g a g o o d m ix o f d r in k s f o r g r o w n u p s a n d k id s a n d r em em b er , yo u ' l l n eed l o t s o f w a t er i n t he s u n s hi n e.
D o n ' t f o r g et s a l a n d p ep p er ! t TOP TIP MILK AND YOGURT BLITZED WITH FRUIT CORDIALS MAKE REFRESHING DRINKS.
PACK ORDINARY CUTLERY. IT’S MORE ENVIRONMENTALLY FRIENDLY AND ADDS A DASH OF STYLE TO YOUR PICNIC. JUST DON’T LEAVE IT BEHIND!
I n c lu d e a f ew s er v i n g sp oon s, f or k s a n d a s ha r p k n i f e. W r a p t he s ha r p k n i f e i n a t ea t o w el f o r s a f et y. Y o u ' l l b e n eed i n g t he t ea t o w el a n yw a y.
IF YOU HAVE FROZEN SLICED BREAD IN THE FREEZER, USE IT TO MAKE YOUR SANDWICHES. IT WILL KEEP THE FILLING FRESH AND BY THE TIME YOU ARRIVE AT YOUR PICNIC DESTINATION, IT WILL HAVE DEFROSTED.
BRING A small chopping board, corkscrew or bottle opener.
LEAVE THE STYLISH RUGS AND CHIC BLANKETS AT HOME. BEACH TOWELS WORK JUST AS WELL AND YOU WON’T SPEND THE DAY WORRYING ABOUT STAINS.
Tempting as it is ... to pack crystal and china plates, you will be cursing yourself as you lug them across the sand dunes. Pack everything in resealable containers, which can act as serving dishes too. Lids can be used as serving plates, but don’t forget serving plates too.
Remember all those little glass jars you saved? They’ll come into their own for condiments like ketchup, mustard and relishes.
AKE U P C C E E E E E E A E E E D EE A ED P A E U E D E E K
U FOUND IT. BRING LEAVE EVERYTHING AS YO KE EVERYTHING AWAY. TA D RUBBISH BAGS WITH YOU AN
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