Tag: chicken

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Neven’s Recipes, Irish Stew and Mary Flahavan’s oatmeal cookies – Marty in the Morning @rte lyricfm

I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!

SERVES 6–8

  • 900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
  • 900ml (1½ pints) lamb or chicken stock
  • 50g (2oz) pearl barley, washed
  • 225g (8oz) potatoes, cut into chunks
  • 225g (8oz) carrots, thickly sliced
  • 225g (8oz) leeks, well trimmed and
  • thickly sliced
  • 225g (8oz) pearl onions, peeled
  • 100g (4oz) rindless piece of smoked
  • bacon, diced
  • 2 fresh thyme sprigs
  • sea salt and freshly ground
  • black pepper
  • chopped fresh flat-leaf parsley,
  • to garnish
  • turnip mash with crispy bacon and onion, to serve (optional)
  • colcannon, to serve

1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in

the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.

2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.

3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.

Oatmeal, Cranberry and White Chocolate Cookies

This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.

  • 275g (10oz) Flahavan’s
  • Progress Oatlets
  • 225g (8oz) butter, at room
  • temperature
  • 150g (5oz) caster sugar
  • 100g (4oz) plain flour, plus a little
  • extra for dusting
  • ½ tsp baking soda
  • 100g (4oz) dried cranberries,
  • roughly chopped
  • 100g (4oz) white chocolate,
  • finely chopped

Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.

Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.

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Chicken Parmigiana recipe by @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C6J7tvkLtD4/?igsh=MWR2cHJyeGlzbW5kMg==

dunnesstores

#ad | Looking for the perfect chicken dinner? Try this Chicken Parmigiana recipe from our @simplybetterds brand ambassador @nevenmaguire find the full recipe below and shop the ingredients in your local @dunnesstores

Ingredients (Serves 4)
2 Simply Better Irish Corn Fed Chicken Fillets
2 Simply Better Irish Free Range Corn Fed Large eggs
2 Tbsp. Simply Better Organic Irish Jersey Milk
150g Simply Better Rustic Ciabatta Breadcrumbs
50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tub Simply Better Italian Mozzarella, cut into 4 slices
1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
25g Butter
75g Plain Flour
A small handful of fresh basil leaves

To serve:
300g Simply Better Italian Bronze Die Spaghetti, cooked
Mixed Leaf Salad

DIRECTIONS
1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.

2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.

3. Preheat the oven to 180°C (350°F/gas mark 4).

4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.

5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.

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Darina Allen: One-Dish Roast Chicken Supper with Thyme and Rosemary @ballymaloecookeryschool

One-Dish Roast Chicken Supper with Thyme and Rosemary

Another lip-smackingly delicious dish that family and friends love me to cook for them. A whole roasting tray of crispy chicken, bacon and potatoes, perfumed with rosemary and thyme leaves.

Ingredients:
2 tbsp extra virgin olive oil, plus extra for drizzling
500g streaky bacon lardons
2kg free-range, organic chicken thighs (drumsticks and wings can also be included)
2-3 tbsp thyme leaves
1-2 tbsp chopped rosemary
1.1kg (about 10 large) potatoes
250g onions, sliced
60-110ml hot chicken stock
Flaky sea salt and freshly ground black pepper

To serve:
Green salad/Tomato fondue/Piperonata

You will need:
1 roasting tin
37 x 31cm or 2 small tins – 30 x 20cm

Method:
1 Preheat the oven to 230°C/Gas Mark 8.

2 Heat the olive oil in a roasting tin, add the bacon and toss over a high heat until it is beginning to colour. Remove to a plate with a perforated spoon.

3 Season the chicken generously with salt and pepper.

4 Put into a large bowl and scatter with most of the thyme leaves and chopped rosemary, reserving some for the potatoes. (I sometimes add a sprinkling of chilli flakes or smoked paprika – it gets a brilliant reaction).

5 Toss well.

6 Peel the potatoes and cut into 1cm thick chips. Dry and season well with salt, pepper and the reserved herbs. Add to the bowl with chicken.

7 Drizzle with the bacon fat and olive oil from the pan and toss once again.

8 Scatter the onions and bacon over the base of the roasting tin(s). Arrange the chicken and potatoes haphazardly on top, making sure that the potatoes are popping up. Drizzle with a little more olive oil.

9 Roast for 45 minutes–1 hour or until the chicken is cooked through (the juices should be running clear if pricked with a knife) and the chips are crispy at the edges. (Organic chicken pieces are larger, so cooking time can be up to 1¼ hours.)

10 Add the chicken stock at the end if the dish needs a little more juice.

11 Serve from the tin, family style, with a good green salad and vegetables of your choice, such as tomato fondue or piperonata if you wish.

See more online:
https://www.irishexaminer.com/food-columnists/arid-41796485.html

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Neven Maguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails

Neven Maguire’s mushroom & leek strudel with madeira wine sauce

Ingredients

Serves 4-6

For the strudel

  • 2 tbsp olive oil, plus extra for oiling
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 225g mixed wild mushrooms roughly chopped
  • 1 small leek, washed and finely sliced
  • 2 tbsp double cream
  • 2 tbsp Madeira Wine
  • 2 tbsp chopped parsley
  • 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • mixed salad leaves, to serve

For the madeira wine sauce

  • 700ml beef stock
  • 1 tbsp tomato purée
  • 3 tbsp Madeira Wine
  • 3 tbsp cream

Method

For the strudel

  1. Preheat the oven to 190°C/375°F/ gas mark 5.
  2. Line a baking tray with parchment paper.
  3. Heat the olive oil in a large frying pan.
  4. Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
  5. Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
  6. Add herbs and salt and pepper to taste.
  7. Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
  8. Allow to cool completely.
  9. Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
  10. Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
  11. Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
  12. Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
  13. Bake for 20-25 minutes until crisp and golden brown.
  14. Allow to cool for a few minutes before carefully placing on a chopping board.
  15. Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.

For the madeira wine sauce

  1. Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
  2. Gradually whisk in the beef stock until smooth, followed by the tomato purée.
  3. Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
  4. Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
  5. Set aside until required.

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.@nevenmaguire makes simply delicious Pad Thai @dunnesstores with Chef Yo.

https://www.instagram.com/reel/C7AAVU2MowW/?igsh=MWZsNXNwcW1vdHhrdA==

  • dunnesstores's profile picturedunnesstores
  • We have partnered up with @sabarestaurantdublin to create our new @simplybetterds Thai Food range. Watch our brand ambassador @nevenmaguire learn how to make this delicious Phad Thai with Chef Yo. Find the full recipe below and shop the ingredients in your local @dunnesstores.

    Phad Thai
    Ingredients (Serves 2)
    • 200g Rice Stick Noodles
    • 6 Raw Tiger Prawns, shell removed
    • 175g Simply Better Irish Corn Fed Chicken Breast Fillets, thinly sliced
    • 2 Tbsp Simply Better Cold Pressed Rapeseed Oil (for wok)
    • 2 Simply Better Free Range Corn Fed Large Eggs, beaten
    • 1 Tbsp Simply Better Cold Pressed Rapeseed Oil (for eggs)
    • 80g Bean Sprouts
    • 40g Spring Onions, diced 1cm
    • 100g Simply Better Thai Phad Thai Wok Sauce
    • 1 Tbsp Unsalted Roasted Peanuts, crushed
    • 1 Tsp Dried Crushed Chillies
    • 20g Fried Shallots

    Method:
    1. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
    2. Bring a wok to a medium to high heat, add the oil, then the chicken and stir for 2 minutes before adding the prawns and stir for another minute.
    3. Bring the chicken and prawn to one side of the wok. Add the remaining oil and the beaten eggs.
    4. Stir quickly and mix the egg with the chicken and prawns.
    5. Add the noodles, stir for 1 minute until the noodles start to soften.
    6. Then add the sauce and stir well to cover the noodles.
    7. Add the bean sprouts and spring onions. Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.
    8. Serve in warmed bowls with a sprinkle of the crushed peanuts, fried shallots and dried chillies.2d
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Neven Maguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails

Neven Maguire’s mushroom & leek strudel with madeira wine sauce

Ingredients

Serves 4-6

For the strudel

  • 2 tbsp olive oil, plus extra for oiling
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 225g mixed wild mushrooms roughly chopped
  • 1 small leek, washed and finely sliced
  • 2 tbsp double cream
  • 2 tbsp Madeira Wine
  • 2 tbsp chopped parsley
  • 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • mixed salad leaves, to serve

For the madeira wine sauce

  • 700ml beef stock
  • 1 tbsp tomato purée
  • 3 tbsp Madeira Wine
  • 3 tbsp cream

Method

For the strudel

  1. Preheat the oven to 190°C/375°F/ gas mark 5.
  2. Line a baking tray with parchment paper.
  3. Heat the olive oil in a large frying pan.
  4. Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
  5. Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
  6. Add herbs and salt and pepper to taste.
  7. Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
  8. Allow to cool completely.
  9. Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
  10. Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
  11. Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
  12. Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
  13. Bake for 20-25 minutes until crisp and golden brown.
  14. Allow to cool for a few minutes before carefully placing on a chopping board.
  15. Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.

For the madeira wine sauce

  1. Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
  2. Gradually whisk in the beef stock until smooth, followed by the tomato purée.
  3. Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
  4. Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
  5. Set aside until required.

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Neven’s Recipes, Irish Stew and Mary Flahavan’s oatmeal cookies – Marty in the Morning @rte lyricfm

I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!

SERVES 6–8

  • 900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
  • 900ml (1½ pints) lamb or chicken stock
  • 50g (2oz) pearl barley, washed
  • 225g (8oz) potatoes, cut into chunks
  • 225g (8oz) carrots, thickly sliced
  • 225g (8oz) leeks, well trimmed and
  • thickly sliced
  • 225g (8oz) pearl onions, peeled
  • 100g (4oz) rindless piece of smoked
  • bacon, diced
  • 2 fresh thyme sprigs
  • sea salt and freshly ground
  • black pepper
  • chopped fresh flat-leaf parsley,
  • to garnish
  • turnip mash with crispy bacon and onion, to serve (optional)
  • colcannon, to serve

1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in

the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.

2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.

3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.

Oatmeal, Cranberry and White Chocolate Cookies

This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.

  • 275g (10oz) Flahavan’s
  • Progress Oatlets
  • 225g (8oz) butter, at room
  • temperature
  • 150g (5oz) caster sugar
  • 100g (4oz) plain flour, plus a little
  • extra for dusting
  • ½ tsp baking soda
  • 100g (4oz) dried cranberries,
  • roughly chopped
  • 100g (4oz) white chocolate,
  • finely chopped

Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.

Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.

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Satay Style Baked Chicken recipe @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C_gZayaqDGE/?igsh=MW4ycmcycTAyNG5ndw==

dunnesstores

Original audio

Liked by spinaelizete and others

  • dunnesstores
  • This Satay Style Baked Chicken recipe from our brand ambassador @nevenmaguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients in your local @dunnesstores

    Ingredients (Serves 4)
    2 Tbsp. Simply Better Thai Yellow Curry Paste
    1 Can Simply Better Thai Coconut Milk
    4 pieces Simply Better Palm Sugar
    2 packets Simply Better Irish Corn Fed Chicken Thigh Fillets, trimmed
    1 Jar Simply Better Double Roasted Smooth Peanut Butter
    2 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
    2 Tbsp. Simply Better Irish Made Sweet Chilli Sauce
    2 Limes, 1 juiced & 1 cut into wedges
    2 packets Simply Better Irish Corn Fed Chicken Thighs
    1 Simply Better Irish Red Chilli, cut into rings
    Handful Fresh Coriander leaves
    Simply Better Organic Thai Jasmine Rice, to serve

    Method
    Put the curry paste in a shallow dish with half of the coconut milk and crumble in two pieces of the palm sugar. Mix with a fork to form a smooth paste, then add the chicken and mix well to combine. Cover with cling film and leave to marinate for at least 1 hour, although the longer the better. Remove from the fridge about 20 minutes before you plan to cook it.

    To make the peanut-coconut sauce, add the peanut butter with the soy & ginger sauce, sweet chilli sauce, lime juice, the remaining palm sugar and coconut milk to a saucepan and stir over a gentle heat to make a smooth sauce. Transfer to a bowl and set aside until needed.

    Preheat the oven to 200°C (400°F/Gas Mark 6). Arrange the chicken on a baking tray and bake for 35-40 minutes until the chicken is cooked through and golden brown. Remove from the oven and arrange on a platter, then scatter over the fresh chilli and coriander. Tuck in the lime wedges and serve straight to the table with the rice and peanut-coconut sauce for dipping.

    NEVEN’S TOP TIP

    To make this an easy family tray bake, add a packet of baby potatoes that you’ve halved and tossed in a little oil to the chicken before roasting.
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Chicken Parmigiana prepared and cooked by @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C6J7tvkLtD4/?igsh=MWR2cHJyeGlzbW5kMg==

dunnesstores

#ad | Looking for the perfect chicken dinner? Try this Chicken Parmigiana recipe from our @simplybetterds brand ambassador @nevenmaguire find the full recipe below and shop the ingredients in your local @dunnesstores

Ingredients (Serves 4)
2 Simply Better Irish Corn Fed Chicken Fillets
2 Simply Better Irish Free Range Corn Fed Large eggs
2 Tbsp. Simply Better Organic Irish Jersey Milk
150g Simply Better Rustic Ciabatta Breadcrumbs
50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tub Simply Better Italian Mozzarella, cut into 4 slices
1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
25g Butter
75g Plain Flour
A small handful of fresh basil leaves

To serve:
300g Simply Better Italian Bronze Die Spaghetti, cooked
Mixed Leaf Salad

DIRECTIONS
1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.

2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.

3. Preheat the oven to 180°C (350°F/gas mark 4).

4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.

5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.