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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Neven Maguire’s Fish Curry @BordBia @macnean_house_restaurant

Ingredients

  • 4 x 175g hake fillets, pin boned, scaled and skin on
  • 2 tbsp rapeseed oil
  • ¼ butternut squash, deseeded and cut into cubes
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2cm piece of ginger, peeled and grated
  • ½ red pepper, cored and cut into thin strip
  • s½ yellow pepper, cored and cut into thin strips
  • ½ green pepper, cored and cut into thin strips
  • ½ red chilli, seeds removed and thinly sliced
  • 2 tsp mild curry powder2 tsp ground turmeric
  • 1 x 400g can chopped tomatoes
  • 1 x 400g tin coconut milk (Thai Gold brand, if possible)
  • 100ml vegetable or fish stock
  • 2 tbsp mango chutney
  • 1 x 400g tin chickpeas, drained and rinsedJuice of
  • 1 limeHandful of baby spinach leaves
  • Sea salt and freshly ground black pepper
  • Steamed basmati I rice, to serve
  • 1 tbsp basil, chopped
  • 1 tbsp coriander, chopped

Method

 

Preheat a large heavy based saucepan with the rapeseed oil over a medium heat

Add the butternut squash, onion, garlic, and ginger to the pan and stir to combine. Add in the sliced peppers, sliced chilli followed by the spices. Mix well to coat the vegetables in the spices, scraping the base of the pan.

Add in the chopped tomatoes, coconut milk, stock, mango chutney, chickpeas and lime juice. Stir to combine, cover with a lid and bring to the boil.

Once the curry has come to the boil, carefully place the hake portions on top and cover with the lid. Reduce the head to a low to medium and slowly poach the hake for 15 minutes, until cooked through.

Add in the spinach and nestle between the fish to wilt.

Season with sea salt and freshly ground black pepper and finish with chopped basil and coriander.