Category: Food

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Chicken and Sweet Potato Curry 🍛 😋@nevenmaguire @dunnesstores

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  • #Ad | This Chicken & Sweet Potato Curry from our @simplybetterds brand ambassador @nevenmaguire is one of his most popular recipes. Our new Classic Curry Seasoning is available online and in stores now @dunnesstores

    Ingredients | Serves 4

    2 Tbsp Simply Better Italian Extra Virgin Olive Oil
    1 Large Onion, finely chopped
    1 Tbsp Freshly Grated Root Ginger
    2 Tsp Simply Better Expertly Blended Garlic Flakes
    2 Tbsp Simply Better Expertly Blended Classic Curry Seasoning
    2 Tsp Simply Better Expertly Blended Ground Turmeric
    1 Tin Simply Better Italian Chopped Tomatoes
    1 Tbsp Simply Better Handmade Apricot Chutney, plus extra to serve
    1 Tin Simply Better Organic Coconut Milk
    750g Sweet Potatoes, peeled and cubed
    2 Packs Simply Better Irish Corn Fed Chicken Thighs, cubed
    1 Carton Simply Better Organic Chickpeas, drained & rinsed
    4 Tbsp Simply Better Authentic Greek Yoghurt (0% fat)
    Fresh Coriander Sprigs
    Simply Better Achill Sea Salt & Freshly Ground Black Pepper
    Warm Simply Better Italian Piadina Romagnola IGP Alla Riminese, to serve

    Method
    1. Heat the oil in a large pan over a medium to high heat and sauté the onion for about 10 minutes until golden brown. Stir in the ginger and garlic flakes and cook for another minute. Add the curry powder and turmeric with a pinch of salt and continue to cook for a minute or two.
    2. Add the tomatoes, apricot chutney and coconut milk to the onion and spice mixture. Stir in the sweet potatoes, then bring to a fast simmer and cover with a lid. Reduce the heat and simmer for about 20 minutes until the sweet potatoes are just tender when pierced with a sharp knife.
    3. Stir in the chicken and chickpeas and cook gently for another 15 minutes until the chicken is cooked through and tender. Season to taste.
    4. Divide the chicken & sweet potato curry between bowls. Add a dollop of yoghurt to each one and top with a little more chutney. Scatter over the coriander sprigs and have a basket of the warm flatbreads alongside to serve.2w
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Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.

Ingredients:

  • 2 2/3 cups (1lb) plain flour, extra for dusting
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp caster sugar
  • 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
  • 1 cup (8fl oz) buttermilk
  • 1 large egg, beaten
  • Kerrygold butter curls and strawberry jam, to serve

Directions:

Preheat the oven to 425°F (220°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.

Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.

 

Cheddar variety

Mix ¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another ¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.

 

Fruit variety

Add ½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.

http://kerrygoldusa.com/recipes/irish-scones-with-butter-and-jam

 

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🍓Rolled Pavlova with Strawberries and Cream @littleloucooks @bordbia – 🥗Strawberry, Pistachio, Feta and Chicken Salad

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  • 🍓It’s Strawberry Season my favourite time of year!! Lovely locally grown Irish strawberries are available now. Look out for the Bord Bia Quality Mark on packs of strawberries in the shops.

    🍓Delicious to eat and also great to use in recipes across the day.
    Use them for breakfast, lunch like this salad, snacks, desserts like this delicious rolled pavlova.
    Find more strawberry recipes and inspiration on the Bord Bia website.

    🍓SAVE and share these stunning strawberry recipes to make for a fabulous lunch this summer. They would go so well with a BBQ too!!

    🍓The list of ingredients are below – find the full recipes and more inspiration on the Bord Bia website.

    🍨Rolled Pavlova with Strawberries and Cream
    5 egg whites
    275g caster sugar
    1 tsp vanilla extract
    1 tsp white wine vinegar
    1 tsp cornflour
    400ml cream
    450-500g Bord B ia Quality Mark strawberries
    Icing sugar, to dust

    🥗Strawberry, Pistachio, Feta and Chicken Salad
    150g rocket
    150g strawberries, topped and quartered
    60g feta, crumbled
    60g pistachios, chopped
    100g cooked chicken breast, torn

    For the dressing
    60ml olive oil
    1 tbsp lemon juice
    1 tbsp orange juice
    2 tsp dijon mustard
    1 tbsp honey
    2 tsp poppy seeds
    Salt and black pepper

    #Ad #BordBia #Strawberries #BordBiaRecipes #makeyourmark2w
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Apricot Jam Breakfast Muffins with banana and honey @RTEfood

apricot jam breakfast muffins

15m15 minutes ago

These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning –

Ingredients

  • 2 large free-range eggs
  • 150ml pot of natural low-fat yoghurt
  • 50ml rapeseed oil
  • 2 tblsp no added sugar apricot jam
  • 1 ripe banana, mashed
  • 4 tblsp clear honey
  • 1 tsp almond extract
  • 200g of wholemeal flour
  • 50g of porridge oats, plus extra for sprinkling
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of bicarbonate of soda
  • 2 tblsp mixed seeds
  • extra apricot jam
  • a handful of flaked almonds, for sprinkling

Method

  1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
  5. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
  6. Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
  7. Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Notes

Recipe courtesy of Folláin