30 Mins or Less
BANGERS & CHEESY MASH
INGREDIENTS
Serves 4
2 packs Simply Better Irish Pork Spring Onion & Black Pepper Sausages
1 tbsp Simply Better Italian Extra Virgin Olive Oil
2 tubs Simply Better Irish Made Beef Gravy
3 tbsp Simply Better Handmade Caramelised Red Onion Relish
1 tbsp Simply Better Italian Balsamic Vinegar
Steamed Greens, to serve
For the cheesy mash
750g rooster potatoes, cut into chunks
100g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated
75g butter
Sea salt and freshly ground black pepper
METHOD
1. Preheat the oven to 200°C (400°F/Gas Mark 6). Place the sausages on a baking tray lined with parchment paper, drizzle with the olive oil and cook in the oven for 25 minutes, turning halfway through cooking to ensure they are golden brown on all sides.
2. To make the mash, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pot over a low heat for 1-2 minutes to remove as much moisture as possible. Remove the pot from the heat, then mash with a potato masher or pass through a potato ricer until smooth. Beat in the cheese and butter and season to taste.
3. To make the gravy, heat the gravy in a saucepan over a medium heat, whisk in the caramelised red onion relish and balsamic vinegar and simmer for 2-3 minutes..
4. To serve, place a large spoonful of mash in the centre of a plate or serving bowl. Top with 3 of the roasted sausages and pour over the onion gravy. Serve with some of the steamed greens.
CHICKEN & BROCCOLI BAKE
INGREDIENTS
Serves 6-8
1 head of fresh broccoli, cut into florets
2 tbsp Simply Better Cold Pressed Irish Rapeseed Oil
20g butter
3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into cubes
Sea salt and freshly ground black pepper
1 pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons
100g chestnut mushrooms, cut into quarters
1 tbsp fresh thyme leaves
1 tub Simply Better Irish Made Poultry Gravy
130g Simply Better Italian Basil Pesto
100ml Simply Better Jersey Cream
100g Simply Better Rustic Sourdough Breadcrumbs
100g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated
METHOD
1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. Blanch the broccoli florets in boiling salted water for 40 seconds then refresh under cold water. Set aside until required.
3. Heat the rapeseed oil and butter in a large non-stick frying pan over a medium heat. Add in the cubed chicken and season generously with salt and pepper. Cook the chicken for 2-3 minutes until lightly browned on all sides.
4. Add the bacon lardons to the pan along with the mushrooms and thyme leaves and mix well.
5. Add the poultry gravy, basil pesto and cream to the pan and stir well to combine, then add the broccoli florets.
6. Transfer the chicken and broccoli mix to an ovenproof dish and sprinkle over the breadcrumbs. Top with the grated cheese and bake in the oven for 20-25 minutes until the chicken is cooked through and the cheddar breadcrumbs are nicely golden.
PAN-SEARED CAJUN SALMON WITH ITALIAN PEPPER DRESSING
INGREDIENTS
Serves 2
2 tbsp Simply Better Organic Cajun Spice Seasoning
2 Simply Better Fresh Organic Irish Salmon Darnes
1 tbsp Simply Better Italian Extra Virgin Olive Oil
Knob of butter
For the Italian Pepper Dressing
2 tbsp Simply Better Italian Extra Virgin Olive Oil
1 red onion, peeled and diced
10 Simply Better Tomistar Cherry Tomatoes, cut in half
1 tsp caster sugar
1 tsp white wine vinegar
Zest of half a lemon
3 Simply Better Italian Grilled Peppers, diced
2 tbsp fresh basil, finely shredded
Sea salt, to season
To serve
Mixed green salad
Roasted baby potatoes or rice
METHOD
1. To make the Italian Pepper Dressing, heat a non-stick pan over a medium heat. Add the olive oil followed by the diced red onion. Sauté for 4-5 minutes until softened but not coloured.
2. Add in the tomatoes followed by the caster sugar, white wine vinegar and lemon zest. Stir to combine everything together. Add in the diced roasted red peppers, followed by the basil, then season with sea salt. Remove from the heat and set aside until required..
3. For the salmon, place the Cajun spice in a shallow dish and coat each salmon darne, shaking off any excess. Heat a non-stick pan over a medium heat with the olive oil.
4. Add some butter and carefully place the salmon in the preheated pan. Cook for 2-3 minutes on each side until just cooked through, using a spoon to baste the salmon as it cooks.
5. Serve immediately with the green salad, roasted baby potatoes or rice and drizzle over the Italian Pepper Dressing.
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.