One-Pot Wonders
CAJUN CHICKEN &
CHORIZO RICE BAKE
INGREDIENTS
Serves 4
3 tbsp Simply Better Spanish Extra Virgin Olive Oil
2 tsp Simply Better Organic Cajun Spice Seasoning
Juice and zest of 1 lemon
2 Packs Simply Better Irish Corn Fed Boneless & Skinless Chicken Thighs
25g butter
1 large onion, peeled and finely chopped
100g Simply Better Spanish Chorizo Ibérico De Belotta, sliced
1 jar Simply Better Italian Sundried Tomatoes, diced
400g Simply Better Organic Basmati Rice
1 tbsp Simply Better Italian Tomato Purée
2 pouches Simply Better Irish Chicken Stock
1 jar Simply Better Italian Grilled Peppers, diced
100g frozen peas
2 tbsp roughly chopped fresh flat-leaf parsley
METHOD
1. In a large bowl mix the olive oil and Cajun spice seasoning with the lemon juice. Toss in the chicken and mix well until evenly coated. Set aside for 30 minutes or cover in cling film and leave overnight in the fridge if time allows.
2. Preheat the oven to 180°C (350°F / Gas Mark 4). Add 1 tablespoon of the Cajun oil from the marinade to a skillet pan. Add half the butter and place on the hob to heat. Add the chicken thighs to the pan, this can be done in batches, and cook for 2-3 minutes each side until lightly browned. Transfer to a plate and set aside.
3. Return the skillet pan to the heat and add any remaining Cajun oil with the remaining butter, then tip in the onion, chorizo and sundried tomatoes. Sauté for 2-3 minutes until some of the oil has been released from the chorizo then add the rice and stir well until all the rice grains are well coated. Stir in the tomato purée and mix well with the rice mixture.
4. Pour the stock into the pan and stir well then add the peppers and arrange the chicken on top, pushing the thighs down into the rice. Cover with the lid and bake for 20 minutes, remove from the oven add in the frozen peas and place back in the oven for another 5 minutes until all the liquid has been absorbed and the chicken and rice are cooked through and tender. Scatter over the parsley and lemon zest and serve straight to the table.
CALABRIAN SAUSAGE & TORTIGLIONI BAKE
INGREDIENTS
Serves 4
1 pack Simply Better Irish Pork Sausage Meat
2 packs Simply Better Italian Fresh Egg Tortiglioni
Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
1 tbsp Simply Better Organic Garlic & Herb Seasoning
1 jar Simply Better Calabrian Chilli Paste
2 jars Simply Better Italian Tomato & Sweet Garlic Pasta Sauce
100ml Simply Better Single Source Irish Jersey Cream
1 carton Simply Better Italian Buffalo Burrata
Freshly grated pecorino, to garnish, optional
METHOD
1. Preheat the oven to 180°C (350°F/Gas Mark 4). Heat a skillet pan or ovenproof frying pan over a high heat. Add the sausage meat, then break up into small pieces with a cooking spoon and sauté for 8-10 minutes until golden brown. Using kitchen paper, drain off the excess oil in the pan.
2. Meanwhile, bring a large saucepan of water to a rolling boil. Season with salt and cook the tortiglioni for 4 minutes, then drain.
3. Add the garlic & herb seasoning and chilli paste to the cooked sausage pieces and sauté for another minute. Stir in the pasta sauce, scraping the bottom to remove any crispy pieces.
4. Season with pepper and stir in the cream. Bring to a simmer, then remove from the heat and fold in the drained pasta and tear over the burrata. Bake for 10-15 minutes until bubbling. Serve straight to the table with a bowl of Pecorino to garnish, if liked.
ITALIAN-STYLE COTTAGE PIE WITH PARMESAN POTATOES
INGREDIENTS
Serves 6
2 tbsp Simply Better Irish Rapeseed Oil
550g Simply Better Irish Angus Beef Mince
Knob of butter
1 large onion, peeled and finely diced
2 garlic cloves, peeled and crushed
2 carrots, peeled and diced
2 celery sticks, diced
1 tsp dried oregano
200ml red wine
1 tbsp Simply Better Italian Tomato Purée
1 jar Simply Better Italian Grilled Peppers, drained and diced
1 tin Simply Better Italian Chopped Tomatoes
300ml Simply Better Irish Made Angus Beef Stock
Sea salt and freshly ground black pepper
Small bunch fresh basil leaves, finely chopped
For the Parmesan potatoes
1kg baby potatoes, cut into halves
2 tbsp Simply Better Italian Basil Pesto
80g Simply Better Parmigiano Reggiano
METHOD
1. Put a skillet pan over a high heat and add a little of the rapeseed oil. Add the mince beef to the pan breaking it up with a wooden spoon and turning it over. Cook the mince for 5-10 minutes until it’s a nice golden brown colour, then transfer to a plate or bowl.
2. Add the butter to the pan and allow it to melt over a medium heat. Add in the onion and sauté for 2-3 minutes, then add the garlic, carrots, celery and cook for another 2-3 minutes.
3. Tip in the browned beef mince and oregano, stirring to combine. Add in the red wine and simmer until almost reduced, then add the tomato purée followed by the diced grilled peppers and stir to combine. Add in the chopped tomatoes and beef stock and season with salt and pepper then bring to the boil and then reduce the heat to a gentle simmer and cook for 30-40 minutes until meltingly tender. If the sauce becomes too thick, add extra water or stock. Once cooked, add the chopped basil, then taste for seasoning and set aside to cool.
4. For the Parmesan potatoes, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 10-15 minutes, until tender, then drain and crush them with a fork or masher. Mix in the pesto and half the Parmesan and season generously.
5. Preheat the oven to 180°C (350°F / Gas Mark 4). Spoon the crushed potatoes over the mince and sprinkle over the remaining parmesan. Cook the cottage pie for 25-30 minutes, until bubbling and golden brown.
METHOD
1. Preheat the oven to 200°C (400°F/Gas Mark 6). Heat a large frying pan over a medium-high heat. Season the beef, then add to the pan, fat side down and sear for 2-3 minutes on each side.
2. Put the seared Picanha in a roasting tin and smear all over with three tablespoons of the chimichurri and roast for 1 hour for medium rare – cook it a little longer if you prefer the meat well done. Remove from the oven and transfer to a platter, then brush with some more chimichurri and cover loosely with foil. Leave to rest for 20 minutes.
3. Meanwhile, heat a griddle pan until smoking hot. Cut the peaches into wedges, removing the stones and put in a bowl with one tablespoon of the olive oil. Cut the Cáis Óir into 8 slices and add to the bowl, tossing to coat. Cook the peaches on the griddle until nicely charred. Add the slices of Cáis Óir and cook for 1-2 minutes
on each side.
4. Put the rest of the olive oil in a small bowl with the honey, vinegar and 2 teaspoons of the red chilli chimichurri. Season and stir to combine. Put the rocket on to a platter and top with the griddled Cáis Óir and peaches, then drizzle over the honey dressing.
5. Carve the Picanha into thin slices and arrange on a platter with a separate bowl of the red chilli chimichurri. Serve to the table with the salad.