Tag: Co.Cavan

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Neven’s Recipe’s – Chicken satay with pickled cucumber salad – Marty in the Morning @rte lyric fm

My brother, Kenneth, loves Asian food and he is in no doubt that he is far better than me at cooking it! I don’t disagree. He is proud of this chicken satay dish and often makes it for the family. This dipping sauce also works well with pork, prawns, beef strips or turkey. And remember, kids just love anything on sticks!

SERVES 4

  • 4 tbsp dark soy sauce
  • 2 tsp clear honey
  • 2 tsp medium curry powder
  • 450g (1lb) skinless chicken breast fillets, cut into long strips

FOR THE PICKLED CUCUMBER SALAD:

  • 4 tbsp rice wine vinegar
  • 2 tbsp caster sugar
  • pinch of salt
  • ½ small cucumber, peeled, halved, deseeded and thinly sliced

FOR THE DIPPING SAUCE:

  • 2 tbsp crunchy peanut butter
  • 2 tsp dark soy sauce
  • 1 tsp light brown sugar
  • juice of ½ lime
  • 1 x 160ml (5½fl oz) tin of coconut milk (Thai Gold, if possible)
  • ½ red chilli, deseeded and finely diced
  • 2 tbsp chopped fresh coriander
  • sea salt and freshly ground black pepper

1 To make the dipping sauce, place the peanut butter in a small pan and stir in the soy sauce, light brown sugar and lime juice. Gradually whisk in the coconut milk and heat gently until you have achieved a smooth sauce. Stir in the chilli and coriander, then leave to cool, stirring occasionally to prevent a skin from forming.

2 Soak 8 x 15cm (6in) bamboo skewers in a shallow dish of cold water for at least 30 minutes. Preheat a griddle pan until it’s smoking hot or light a barbecue.

3 Whisk together the soy sauce, honey and curry powder. Season with pepper and stir in the chicken pieces. Leave to marinate for 2 minutes, then thread the chicken pieces onto the soaked bamboo skewers and arrange on the barbecue. Cook the chicken skewers over medium-hot coals for 4–6 minutes, turning once or twice, until completely tender and cooked through. If using a griddle pan, reduce the heat to medium as soon as you’ve put the skewers on.

4 Meanwhile, to prepare the pickled cucumber salad, place the vinegar in a bowl and stir in the sugar and a good pinch of salt until both have dissolved. Tip in the cucumber, stirring to combine, and set aside to allow the flavours to develop. 5 To serve, arrange 2 chicken satay skewers on each warmed plate. Divide the dipping sauce among individual bowls and place to the side of the skewers. Add the pickled cucumber salad, leaving behind any excess liquid, to serve.

Butter Chicken

Swap your usual takeaway curry for this homemade chicken makhana, which combines marinated chicken with a rich, buttery sauce. This is an authentic Indian curry with its origins in Delhi, where it was first made to use up pieces of leftover tandoori chicken.

Serves 4–6

  • 500g skinless and boneless chicken breasts or thighs
  • juice and finely grated rind of 1 lemon
  • 3 tbsp mild curry seasoning
  • 4 tbsp natural yogurt
  • 3 tbsp sunflower oil
  • 30g butter
  • 2 red onions, thinly sliced
  • 2 garlic cloves, sliced
  • 1 red chilli, seeded
  • 3cm piece fresh root ginger, peeled and sliced
  • 20g fresh coriander
  • 400ml passata (Italian sieved tomatoes)
  • 120ml cream
  • sea salt and freshly ground black pepper

Trim the chicken and cut into bite-sized pieces. Put in a bowl and stir in half the lemon juice with a good pinch of salt. Add 2 tablespoons of the curry seasoning, the yogurt and 1 tablespoon of the oil. Mix to combine, then season generously with pepper. Cover and leave to marinate for at least 1 hour or up to 3 days in the fridge.

Heat the rest of the oil and a knob of the butter in a wok or skillet over a high heat, and quickly sear the marinated chicken in batches until golden brown, transferring with a slotted spoon to a clean bowl as you go. Add the onions to the pan and sauté for 4–5 minutes until they start to caramelise.

Tip in the garlic, chilli and ginger, then add another knob of the butter and sauté for 1–2 minutes. Chop the stalks from the coriander and add them to the pan with the rest of the curry seasoning and another knob of the butter. Toast for a few minutes until very fragrant. Pour the passata into the pan and bring to a simmer, then add the cream and the rest of the lemon juice.

Transfer to a blender and blend until you have a very smooth sauce. Return to the pan and add the chicken with any juices and reheat gently for about 5 minutes until the chicken is cooked through and tender. Season to taste, then fold in the lemon rind with the rest of the butter and the coriander leaves, reserving a few sprigs to garnish. Transfer to bowls and garnish with the coriander sprigs.

SERVE WITH … This mild and creamy curry is sure to please all tastes. Make some Homemade Flatbreads, perhaps brushing them with a little melted butter and sprinkling with black onion seeds. A bowl of Pilau Rice completes the meal, alongside some spiced mango chutney, mint raita and lime pickle.

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Neven’s Recipes – Smoked bacon and egg croissants with red pepper relish – Marty in the Morning @rte lyric fm

RTÉ lyric fm

These filled croissants are always a winner at breakfast and are an excellent way of using up day-old croissants. However, they also freeze very well and I often keep some tucked away for those unplanned mornings when we’ve been out late and something substantial is in order…

SERVES 4

  • 8 rindless smoked streaky bacon rashers
  • 4 butter croissants
  • 2 tbsp rapeseed oil
  • 4 eggs
  • FOR THE RED PEPPER RELISH:
  • 2 vine-ripened tomatoes, finely chopped
  • 1 roasted red pepper, finely chopped (from a jar or tin)
  • 2 spring onions, finely chopped
  • 2 fresh basil leaves, finely chopped
  • 1 tbsp balsamic vinegar
  • large pinch of caster sugar
  • good pinch of dried chilli flakes
  • sea salt and freshly ground black pepper

1 To make the roasted red pepper relish, place the tomatoes, red pepper, spring onions, basil, vinegar, sugar and chilli flakes in a saucepan and cook for 10–15 minutes, stirring occasionally, until the tomatoes have softened. Season to taste and leave to cool.

2 Preheat the grill to medium. Arrange the bacon on a grill rack and cook for 5–6 minutes, until crisp, turning once. Slice the croissants, then open them out and place the slices of crispy bacon inside.

3 Heat a large frying pan and add the oil, swirling to coat the base evenly. Break in the eggs and cook for 2 minutes (or longer if you prefer your eggs less runny), gently spooning the excess oil over the yolks to help them cook. Using a fish slice, carefully lift the eggs and put into the croissants, then top each one with a spoonful of the roasted red pepper relish to serve.

French omelette with mushrooms and bacon

Omelettes are so quick to make that it’s just not worth cooking a large one for two. Don’t be tempted to over-beat the omelette, as it will spoil the texture. A combination of wild mushrooms, such as shiitake, oyster and chanterelle, which most supermarkets are now stocking, would make this into a very special breakfast.

SERVES 1

  • 2 tsp sunflower or rapeseed oil
  • 1 large flat mushroom, sliced into
  • small pieces
  • 1 smoked streaky bacon rasher, rind
  • removed and chopped
  • 2 eggs
  • 1 tbsp chopped fresh flat-leaf parsley
  • knob of unsalted butter
  • 50g (2oz) Gruyère or Cheddar
  • cheese, thinly sliced (optional)
  • sea salt and freshly ground
  • black pepper
  • crusty French bread, to serve

1 Preheat the grill to medium and heat a non-stick frying pan with a base that’s about 20cm (8in) in diameter over a medium heat. Add 1 teaspoon of the oil and tip in the mushrooms and bacon. Season to taste, then sauté for 2–3 minutes, until tender. Tip into a bowl and set aside.

2 Wipe out the frying pan and return it to the hob. Break the eggs into a bowl and add the parsley, then season and lightly beat. When the pan is hot, add the remaining teaspoon of oil and the butter, swirling it around so that the base and sides get coated.

3 While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the cheese, if using, and place under the grill for 1–2 minutes, until the omelette has set and the cheese has melted.

4 Scatter the reserved mushrooms and bacon over the grilled omelette and tilt the pan away from you slightly. Use a palette knife to fold over a third of the omelette to the centre, then fold over the opposite third. Slide onto a warmed plate, allowing it to flip over so that the folded sides are underneath. Serve at once with some crusty bread.

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Breakfast Croissants for mums @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==

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  • 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