Favourites for Feasting
GRIDDLED CHICKEN WITH THAI GREEN RICE SALAD
INGREDIENTS
Serves: 4
2 packs Simply Better Irish Corn-Fed Skinless & Boneless Chicken Thigh Fillets
4 tbsp Simply Better Phad Thai Wok Sauce (to use as marinade)
2 tbsp Simply Better Irish Cold-Pressed Rapeseed Oil
250g Simply Better Organic Basmati Rice
1 jar Simply Better Thai Green Curry Simmer Sauce
4 spring onions, thinly sliced
30g soft fresh herbs, such as coriander, mint, basil and/or flatleaf parsley, leaves removed and roughly chopped
50g rocket or baby spinach leaves
METHOD
1. Put the chicken thighs into a dish and mix with the Phad Thai wok sauce and 1 tablespoon of the oil. Set aside to marinade for at least 30 minutes or cover with cling film and leave in the fridge overnight.
2. Rinse the rice very well in a sieve under cold running water. Place the green curry simmer sauce in a pan, then rinse out the jar with 3 tablespoons of water and add to the pan. Add the rice and bring to a simmer. Stir once, then cover and reduce the heat. Cook for 10 minutes, then switch off the heat and leave for another 10 minutes without removing the lid.
3. Heat a griddle pan over a high heat until smoking hot. Brush generously with the rest of the oil and add the marinated chicken thighs. Reduce the heat to medium, then cook for 3-4 minutes on each side until cooked through and nicely charred.
4. When the chicken is ready, fluff up the rice with a fork and put in a bowl, scraping any crispy bits from the bottom. Fold in the spring onions, herbs and rocket or spinach. Divide among plates or bowls and add the griddled chicken to serve.
CHICKEN SATAY SKEWERS
INGREDIENTS
Serves: 6-8
2 tbsp Simply Better Thai Coconut Milk
4 tbsp Simply Better Irish Made Soy & Ginger Sauce
2 tsp Simply Better Mild Curry Spice Seasoning
1 cube Simply Better Thai Palm Sugar
2 packets Simply Better Irish Corn-Fed Skinless & Boneless Chicken Thigh Fillets
For the satay sauce
370ml Simply Better Thai Coconut Milk
120ml Simply Better Irish Made Soy & Ginger Sauce
1 jar Simply Better Double Roasted Crunchy Peanut Butter
2 tbsp Simply Better Simply Better Irish Made Sweet Chilli Sauce
3 cubes Simply Better Thai Palm Sugar
Juice of 1 lime
4 tbsp chopped fresh coriander Simply Better Thai Jasmine Rice and Handmade Cucumber & Ginger Pickle, to serve
METHOD
1. To make the chicken skewers, whisk together the coconut milk in a bowl with the soy sauce, mild curry powder and palm sugar. Cut each chicken thigh into 3 pieces and fold into the marinade, then set aside for at least 1 hour or overnight in the fridge.
2. To make the satay sauce, heat the coconut milk in a small pan with the soy and ginger sauce, peanut butter, sweet chilli sauce, lime juice and palm sugar over a low heat until smooth. Stir in the coriander and leave to cool.
3. Thread the chicken on to skewers and arrange on the barbecue over medium hot coals (or use a griddle pan if you prefer). Cook for 10-12 minutes, turning once or twice, until cooked through and nicely golden.
4. Arrange the chicken satay skewers on plates with dipping bowls of the satay sauce. Add some organic jasmine rice and cucumber & ginger pickle to serve.
NEVEN’S TIP
If you are using wooden skewers soak them for 30 minutes in cold water before cooking to prevent them from burning.
RED CHIMICHURRI PICANHA WITH PEACH & CÁIS ÓIR SALAD
INGREDIENTS
Serves: 4-6
Simply Better Oriel Sea Salt & Freshly Ground Black Pepper
1 Simply Better Irish Angus Picanha Roast
1 carton Simply Better Handmade Red Chilli Chimichurri
2 Simply Better Peaches
1 pack Simply Better Cáis Óir Grilling Cheese
3 tbsp Simply Better Spanish Extra Virgin Olive Oil
1 tbsp Simply Better Raw Irish Honey
2 tsp Simply Better Organic Irish Apple Cider Vinegar
1 packet organic rocket
NEVEN’S TIP
Nectarines would work just as well in the salad instead of the peaches.
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.
NEVEN’S TIP
Nectarines would work just as well in the salad instead of the peaches.
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.