Tag: Co.Cavan

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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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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

 
 


By Neven Maguire

Celebrity Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Ingredients

  • 100 g (4oz) porridge oats (organic if possible)
  • 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
  • 4 dsp clear honey
  • 4 dsp irish mist
  • 150 ml (1/4 pint) cream (optional)

Method

  • Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
  • To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.

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Chicken Parmigiana prepared and cooked by @nevenmaguire @dunnesstores

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

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#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.