Category: Health & Wellbeing

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The Seal Whisperer by Michael Cullen. Sunday Miscellany @RTERadio1 on Sunday 4th May. Listen back https://www.rte.ie/radio/radio1/clips/22510203/

The story is about the seal community that inhabits the coastline from Scotsman’s Bay, the Forty Foot and down towards Bulloch harbour. Local swimmer Mark Leslie of Castle Leslie fame knows the seals and their characteristics. He swims with them and even has names for them. However the Seal Whisperer also has words of warning for swimmers and advises them to keep a safe distance. After all seals are wild animals and the sea is their native terittory.

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Mini Carrot Pizzas @babyledfeeding

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Breakfast Croissants for mums @nevenmaguire @dunnesstores

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  • dunnesstores's profile picturedunnesstores
  • 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
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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