Tag: Simply Better

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Chicken tray bake recipe by @nevenmaguire @simplybetterds #foodaware


simplybetterds
Watch our brand ambassador @nevenmaguire prepare this delicious Lemon & Balsamic Glazed Chicken Tray Bake using our Simply Better Balsamic Vinegar and our Irish Corn Fed Chicken. Shop the Simply Better Collection in your local Dunnes Stores and find the full recipe below:

Lemon & Balsamic Glazed Chicken Tray Bake
Ingredients (Serves 4)
2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
8 Simply Better Irish Corn Fed Chicken Thighs
25g Butter
500g Baby Potatoes, cut into halves or quarters
1 Tbsp. Fresh Parsley, chopped
Sea Salt & Freshly Ground Black Pepper
1 Large Courgette, sliced thickly
1 Red Onion, sliced into chunks
1 Punnet of Cherry Tomatoes
1 Red Pepper, sliced
For The Dressing
2 Tbsp. Simply Better Balsamic Vinegar of Modena
2 Tsp Simply Better Organic Cajun Spice Seasoning
2 Tbsp. Simply Better Orange Blossom Honey
Zest of 1 Lemon
2 Tbsp. of Lemon Juice
1 Tsp Fresh Thyme Leaves
Method:
1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. To make the dressing, mix all of the ingredients in a small bowl and stir well to combine.
3. Heat the rapeseed oil and the butter in a non-stick frying pan over a medium heat. Season the skin of the chicken with salt and pepper before placing skin side down on the pan. Season the flesh side of the chicken and allow to cook for 2-3 minutes skin side down to achieve a good colour. Don’t be tempted to turn the chicken too soon. After 2-3 minutes, turn over the chicken and cook for another 2-3 minutes until the chicken is sealed.
4. Place the potatoes into a roasting dish or large baking tray along with the courgette, red onion and pepper. Carefully transfer the chicken thighs to the dish or tray and nestle them among the potatoes and vegetables. Pour over the dressing.
6. Transfer to the preheated oven and cook for 20 minutes. Then remove the tray from the oven and add the cherry tomatoes. Return the tray to the oven for a further 10 minutes until the chicken is cooked through. Once cooked, sprinkle over the chopped parsley and serve straight to the table.
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Buttermilk pancakes @simplybetterds by @nevenmaguire #foodaware

https://www.instagram.com/tv/CaSTyzcJjo8/?igshid=MDJmNzVkMjY=


simplybetterds

Pancake Tuesday is only one week away! Watch our brand ambassador @nevenmaguire show you how to prepare these delicious Buttermilk Pancakes with a range of Simply Better toppings using our Handmade Toffee Sauce from @whatsforpudding.ie our Mixed Berry Preserve from @wexford_preserves and our Frozen Irish Strawberries from @clarkesfreshfruit
Shop the Simply Better Collection in your local @dunnesstores

Simply Better Pancake Board
Ingredients (Serves 4)
2 Simply Better Free Range Corn Fed Large Eggs
2 Cups (250g) Plain Flour
2 Tbsp. Caster Sugar
½ Tsp Baking Powder
½ Tsp Baking Soda
2 Cups (480ml) Buttermilk
Pinch of salt
40g Butter, melted plus an extra 10g for frying the pancakes
To Serve:
For the Blueberry Sauce:
100ml Simply Better Organic Grade A Canadian Maple Syrup
1 Punnet of Fresh Blueberries
Juice and zest of half a lime
1 Tsp Cornflour, mixed with cold water (Optional)
For the Mixed Berry Compote:
1 Bag of Simply Better Expertly Grown Irish Strawberries
1 Jar of Simply Better Handmade Mixed Berry Preserve
1 Tsp Vanilla Extract
For the Caramelised Bananas:
Simply Better Handmade Sea Salted Toffee Sauce
3 Bananas
100g Pecan Nuts
Method:
1. Place all of the pancake ingredients in a large bowl and whisk to combine. Leave to rest for 10 minutes before using.
2. Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
3. Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
4. To make the blueberry sauce, add the maple syrup, lime juice, zest and blueberries to a saucepan and simmer over a medium heat. For a slightly thicker sauce, add the cornflour to the sauce and cook through for 1-2 minutes.
5. To make the fruit compote, add the frozen mixed berries, berry preserve and vanilla to a saucepan and simmer over a medium heat for 4-5 minutes.
6. To make the caramelised bananas, heat the toffee sauce in a small frying pan over a medium heat. Slice the bananas and add to the sauce pan along with the pecan nuts. Toss to combine.

#brandambassador #pancakes #recipe #recipes #cooking

51w

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Chicken & Chorizo Pasta Bake @simplybetterds @nevenmaguire #foodaware

simplybetterds

Watch our brand ambassador @nevenmaguire prepare this delicious Chicken & Chorizo Pasta Bake using our Simply Better Italian Bronze Die Pasta and our Spanish Chorizo Ibérico. Shop the Simply Better Collection in your local @dunnesstores and find the full recipe below:

Chicken & Chorizo Pasta Bake
Ingredients (Serves 4)
3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into cubes
1 Jar of Simply Better Italian Grilled Peppers, cut into strips
100g Simply Better Spanish Chorizo Ibérico Ring, thinly sliced
1 Jar of Simply Better Italian Tomato & Mascarpone Pasta Sauce
300g Simply Better Italian Bronze Die Trecce Pasta Di Gragnano P.G.I.
1 Tub of Simply Better Italian Mozzarella Di Bufala Campana, sliced
1 Tsp Simply Better Organic Cajun Spice Seasoning
1 Tbsp. Simply Better Italian Terra Di Bari Bitonto Extra Virgin Olive Oil
1 Onion, finely diced
20g Butter
Mixed Green Salad, to serve

Method:
1. Preheat the oven to 180°C (350°F / Gas Mark 4).
2. Bring a pot of boiling salted water to the boil and add the pasta and allow to cook for 8 minutes. Remove from the heat and drain the pasta in a colander before allowing to cool. The pasta will still have a firm bite as it will finish cooking in the oven.
3. Heat the olive oil and butter in a large non-stick frying pan over a medium heat. Add in the cubed chicken and season with the Cajun spice. Cook the chicken for 2-3 minutes until lightly browned on all sides.
4. Add the diced onion, peppers and sliced chorizo to the pan and cook for a further 2 minutes until the onions have softened and the chorizo has released some of its oil. Add in the jar of pasta sauce followed by the par cooked pasta. Stir everything to combine then transfer to an ovenproof baking dish.
5. Top the chicken and pasta with the sliced mozzarella then transfer to the oven and cook for 15-20 minutes until the chicken is cooked through and the mozzarella has melted. Serve straight to the table with the mixed green salad.

#brandambassador #recipe #recipes #dinner #dinnerideas #cooking #pasta #pastabake #recipevideo