#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.
The name of this simple dessert comes from the Italian tirami su, meaning ‘pick me up’ (or ‘cheer me up’). Tiramisu has been subjected to many variations over the years, but this is the original recipe and – in my opinion – the best! This is a dessert that actually benefits from being made ahead, allowing the lovely flavours to mingle. As a result, it is perfect for a large gathering.
Serves 8–10
4 large eggs
100g caster sugar
250g mascarpone cheese 2
50ml cream
250ml freshly brewed strong espresso coffee (left to cool completely)
150ml Tia Maria or Kahlúa liqueur
40 sponge fingers
50g bar plain chocolate
2 tsp cocoa powder
Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.
Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle.
Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.
SERVE AFTER … A go-to dessert if you like spoiling your guests after a long Italian-inspired meal. Tiramisu is ideal for the warmer months since it can be made well in advance and kept in the fridge until needed.
Pavlova Wreath with Exotic Fruit
Cakes are always the sweet option of choice for birthdays and anniversaries. However, I would like to introduce to you the Pavlova Wreath – it is very pretty and easy to make, and it delivers an incredible flavour. As always, feel free to use your own favourite combination of flavours to personalise it. Be sure to produce it with a flourish for that ‘ta-da’ moment!
Serves 10–12
For the meringue
5 egg whites
250g caster sugar
50g icing sugar
2 tsp cornflour
For the raspberry sauce
200g raspberries
2 tbsp icing sugar
1 tbsp lime juice
2 tsp cornflour or arrowroot
For the crème Chantilly
200ml cream (well chilled)
1 tsp vanilla extract
40g icing sugar
To decorate
200g raspberries
400g tin lychees, well drained and cut in half
2 passion fruit, halved and seeds scooped out
Preheat the oven to 140°C (275°F/Gas Mark 1). Put the egg whites into the bowl of a stand mixer. Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little. Mix the caster and icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little.
Make sure that all the sugar has dissolved before you add any more. Add the next third and repeat the process, whisking it all up well. Then add the final third of the sugar. Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage. Add the cornflour and fold in with a spoon. Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil. Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.
Bake for 55–60 minutes until the meringue has just a little colour. Remove it from the oven and leave to cool. Meanwhile, make the raspberry sauce. Blitz the raspberries in a food processor with the icing sugar and lime juice, then pass through a sieve into a small pan using a plastic spatula. Mix the cornflour or arrowroot with one tablespoon of water until smooth, then add this to the raspberries. Bring to the boil over medium to high heat, then simmer gently for a few minutes until thickened, stirring occasionally.
Set aside to cool. For the crème Chantilly, whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks. Cover with cling film and chill until needed. Carefully slide your Pavlova wreath on to a large, flat serving plate. Place dollops of the crème Chantilly around the top of the wreath, then drizzle over some of the raspberry sauce; the rest can be served in a jug at the table. Decorate the wreath with the raspberries, lychees and passion fruit pulp. Serve straight away.
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.
I normally use frozen berries straight out of the freezer so that you don’t have to use any ice cubes, but it can be hard on the blades of your liquidiser. However, in light of recent health scares, you might want to follow the FSAI’s advice to boil imported frozen berries for 1 minute, or even better, freeze fresh berries when there is a glut of them in the summer or buy Irish berries. Smoothies can be made up to 2 hours in advance and kept in the fridge, then just given a good stir before serving them.
MAKES ABOUT 1.2 LITRES (2 PINTS)
500g (1lb 2 oz) fResh or frozen berries, such as a mixture of strawberries, raspberries, redcurrants and tayberries
2 bananas, peeled
125g (4½oz) natural yogurt
500ml (18fl oz) raspberry and cranberry juice
handful of ice cubes (optional)
1 Place the berries and bananas in a liquidiser with the yogurt and juice. Process for 1 minute, until smooth. Alternatively, you can put everything into a large measuring jug and blitz with a hand-held blender, moving it up and down until smooth.
2 Half-fill tall glasses with ice cubes, if using, and pour in the red berry smoothie to serve.
MACNEAN SPECIAL PORRIDGE WITH HONEY AND CREAM
This is one of our signature breakfast dishes. It’s amazing how many people going to bed at night tell me that they can’t wait to taste the porridge! On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.
Serves 4
100g (4oz) porridge oats (organic if possible)
300ml (1/2 pint) milk (plus a little extra if necessary)
4 tbsp clear honey
4 tbsp Irish Mist
150ml (1/4 pint) cream
Place the porridge oats, milk and 150ml (1/4 pint) water in a heavy-based pan. Bring to the boil, then reduce the heat and simmer for 8–10 minutes, until the mixture has slightly thickened, stirring all the time. It’s important that the porridge has a nice soft dropping consistency, so add a little more milk if you think it needs it.
To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish Mist and serve with plenty of cream poured on top.
COOK AHEAD
One of the last things we do at night in the restaurant is steep the porridge oats in the milk and water in the fridge, as leaving them overnight makes them lovely and soft so that they cook much quicker. They can also be made the night before and reheated gently in a pan on the hob.
This Spaghetti Carbonara uses just four simple ingredients along with some salt and pepper and is ready in less than 15 minutes. Find the full recipe from our @simplybetterds brand ambassador @nevenmaguire below:
Ingredients 1 Pack Simply Better Italian Bronze Spaghetti 2 Packs Simply Better Guanciale Pepato, cut into strips 4 Simply Irish Better Free Range Corn Fed Large Eggs and 2 Yolks 1 Pack Pecorino Romano PDO, finely grated Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
Method 1. Bring a large saucepan of water to a rolling boil. Season with salt and cook the spaghetti for 10 minutes until al dente. 2. Meanwhile, heat a non-stick frying pan over a high heat. Sauté the Guanciale for 2-3 minutes until crisp. Drain off the excess fat and tip on to a plate to cool. 3. Beat the eggs and yolks in a mixing bowl until lightly and fluffy. Season generously with pepper and fold in most of the pecorino, reserving some to garnish. 4. Drain the spaghetti, reserving a small cupful of the cooking water and immediately tip into the bowl with the egg mixture. Add most of the Guanciale, reserving some for garnishing, and toss with a tongs until evenly combined. The heat of the spaghetti will be enough to create a smooth silky sauce – you can add a little of the reserved cooking water if you think it needs it. Divide among bowls and garnish with the rest of the Guanciale and Pecorino to serve.
Neven’s Top Tip: Reserving a small cupful of the pasta cooking water when draining can be used to enhance the silkiness of the cooking sauce before serving3d
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.
Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Irish Strawberry & Lemon Tart using our new Simply Better Irish King Strawberries from Clarke’s Fresh Fruit. Find the full recipe below:
Ingredients (Serves 8) 500ml Simply Better Single Source Irish Jersey Cream 1 Jar Simply Better Sicilian Lemon Curd 250g Simply Better Irish King Strawberries, sliced 50g Pistachios For the Sweet Shortcrust Pastry 175g Plain Flour 100g Butter, diced and chilled 50g Caster Sugar Pinch of Salt 1 Simply Better Free Range Corn Fed Egg ½ Tbsp. Simply Better Organic Irish Jersey Milk Zest of ½ Lemon
Method 1. To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg, milk and lemon zest and blend again just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour. 2. Preheat the oven to 180°C (350°F/Gas Mark 4). 3. Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Transfer to the freezer for 10 minutes to firm up. 4. Remove the tart tin from the freezer. Line the pastry with baking parchment and fill with baking beans or rice. Bake for about 15 minutes or until the pastry is firm, then remove the beans or rice and cook for about 5 minutes more, until golden brown. Remove from the oven and allow to cool completely. 5. Whip the jersey cream in a bowl until you achieve soft peaks then fold in the lemon curd. Pour the lemon cream into the cooled pastry case. Arrange the sliced strawberries on top and scatter over the pistachio nuts. Keep chilled until ready to serve.
Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Irish Strawberry & Lemon Tart using our new Simply Better Irish King Strawberries from Clarke’s Fresh Fruit. Find the full recipe below:
Ingredients (Serves 8) 500ml Simply Better Single Source Irish Jersey Cream 1 Jar Simply Better Sicilian Lemon Curd 250g Simply Better Irish King Strawberries, sliced 50g Pistachios For the Sweet Shortcrust Pastry 175g Plain Flour 100g Butter, diced and chilled 50g Caster Sugar Pinch of Salt 1 Simply Better Free Range Corn Fed Egg ½ Tbsp. Simply Better Organic Irish Jersey Milk Zest of ½ Lemon
Method 1. To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg, milk and lemon zest and blend again just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour. 2. Preheat the oven to 180°C (350°F/Gas Mark 4). 3. Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Transfer to the freezer for 10 minutes to firm up. 4. Remove the tart tin from the freezer. Line the pastry with baking parchment and fill with baking beans or rice. Bake for about 15 minutes or until the pastry is firm, then remove the beans or rice and cook for about 5 minutes more, until golden brown. Remove from the oven and allow to cool completely. 5. Whip the jersey cream in a bowl until you achieve soft peaks then fold in the lemon curd. Pour the lemon cream into the cooled pastry case. Arrange the sliced strawberries on top and scatter over the pistachio nuts. Keep chilled until ready to serve.
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.
Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Irish Strawberry & Lemon Tart using our new Simply Better Irish King Strawberries from Clarke’s Fresh Fruit. Find the full recipe below:
Ingredients (Serves 8) 500ml Simply Better Single Source Irish Jersey Cream 1 Jar Simply Better Sicilian Lemon Curd 250g Simply Better Irish King Strawberries, sliced 50g Pistachios For the Sweet Shortcrust Pastry 175g Plain Flour 100g Butter, diced and chilled 50g Caster Sugar Pinch of Salt 1 Simply Better Free Range Corn Fed Egg ½ Tbsp. Simply Better Organic Irish Jersey Milk Zest of ½ Lemon
Method 1. To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg, milk and lemon zest and blend again just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour. 2. Preheat the oven to 180°C (350°F/Gas Mark 4). 3. Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Transfer to the freezer for 10 minutes to firm up. 4. Remove the tart tin from the freezer. Line the pastry with baking parchment and fill with baking beans or rice. Bake for about 15 minutes or until the pastry is firm, then remove the beans or rice and cook for about 5 minutes more, until golden brown. Remove from the oven and allow to cool completely. 5. Whip the jersey cream in a bowl until you achieve soft peaks then fold in the lemon curd. Pour the lemon cream into the cooled pastry case. Arrange the sliced strawberries on top and scatter over the pistachio nuts. Keep chilled until ready to serve.
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