This recipe for breakfast croissants from our brand ambassador @nevenmaguire is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.
Ingredients 1 packet Simply Better French Made All Butter Croissants 1 packet Simply Better Italian Prosciutto Di Parma 6 Simply Better Irish Free Range Corn Fed Large Eggs 2 Tbsp. Simply Better Jersey Cream 1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar 2 Tsp. Finely Snipped Fresh Chives Simply Better Oriel Sea Salt and Freshly Ground White Pepper Simply Better Handmade Tomato Relish, to serve
Method Preheat the oven to 190°C (375°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.
Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.
Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.
Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
This Chicken Pot Pie recipe from our @ simplybetterds brand ambassador Neven Maguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients online and in store.
Chicken Pot Pie Ingredients (Serves 4) 3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into cubes 1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons 1 Tub Simply Better Irish Made Poultry Gravy 2 Tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil 1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil 1 Block of Simply Better Ready to Roll All Butter Puff Pastry, thawed 250ml Simply Better Single Source Irish Jersey Cream 50g Butter 2 Carrots, diced 2 Celery Sticks, diced 1 Large Onion, diced 2 Cloves Garlic, crushed 100g Frozen Peas 1 Tbsp Fresh Thyme Leaves Egg Wash (1 Egg and 2 Tbsp Milk beaten together) Sea Salt & Freshly Ground Black Pepper
Method 1. Preheat the oven to 200°C (400°F/Gas Mark 6). 2. Heat the rapeseed oil and butter in a large non-stick frying pan over a medium heat. Add the diced onion, garlic, carrots, celery and sauté for 2-3 minutes until softened. Add the bacon lardons to the pan along with the thyme leaves and mix well. 3. Add in the cubed chicken and season generously with salt and pepper. Cook the chicken for 3-4 minutes until lightly browned on all sides. 4. Pour in the poultry gravy, basil pesto and cream to the pan and stir well to combine then add the frozen peas. Transfer the chicken and vegetable mix to an ovenproof dish and allow to cool for about 25-30 minutes. 5. Roll out the pastry to fit the size of the dish. Place the pastry on top of the dish and brush with the egg wash. Bake in the oven for 25-30 minutes until the pastry has puffed up and become golden brown.
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Planning lunch with someone you haven’t seen in a while and want to treat them with something simple but tasty? Don’t look too far, follow your heart and start from the basics: Penne alla puttanesca! Quick to make, and always a #ASignOfLove.
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