Family Favourites
BEEF STROGANOFF
INGREDIENTS
Serves 4
2 tbsp plain flour1
1tbsp sweet paprika
Sea salt and freshly ground black pepper
2 packs Simply Better Irish Angus Quick Fry Fillet
Steak Pieces, cut into strips
25g butter
2 tbsp Simply Better Cold Pressed Irish Rapeseed Oil
2 large shallots, peeled and finely chopped
150g button mushrooms, halved
1 garlic clove, peeled and crushed
4 tbsp white wine
1 tsp Dijon mustard
2 tsp Simply Better Italian Tomato Purée
150ml Simply Better Irish Free Range Chicken Stock
1 tbsp white wine vinegar
150ml sour cream
Chopped parsley
Simply Better Steamed Basmati Rice, to serve
METHOD
1. Toss the flour and paprika together in a shallow dish and add some seasoning, then use to coat the steak strips. Heat half the butter and rapeseed oil in a frying pan or skillet pan over a medium heat. Add half of the steak pieces and fry for 3-4 minutes, until sealed and lightly browned. Tip onto a plate and set aside. Add a drizzle of oil into the pan and repeat with remaining steak.
2. Place the pan back over a medium heat. Add the rest of the butter and oil, then add the shallots and mushrooms. Sauté for 2-3 minutes, until softened but not coloured. Increase the heat to high and add the crushed garlic. Season to taste and continue to sauté for another 2-3 minutes, until tender.
3. Deglaze the pan with white wine and allow it to bubble right down, then add the mustard and tomato purée, stir through. Add the chicken stock and white wine vinegar. Tip the sautéed beef with any juices back into the pan, then bring to the boil. Reduce the heat and simmer gently for about 5 minutes, until the sauce has reduced by half, stirring occasionally.
4. Stir the sour cream into the pan and return to the boil, then reduce the heat again. Add some chopped parsley and simmer gently for a couple of minutes, cooking until the sauce has thickened and slightly reduced.
5. Divide the rice among warmed plates and spoon over the beef stroganoff.
CHICKEN CHASSEUR
INGREDIENTS
Serves 4
25g plain flour
Sea salt and freshly ground black
pepper
2 Packs Simply Better Irish Corn Fed Chicken Thighs
Knob of butter
2 tbsp Simply Better Italian Extra
Virgin Olive Oil
2 small shallots, peeled and finely
diced
2 garlic cloves, peeled and crushed
175g button mushrooms, trimmed
1 tsp chopped fresh thyme
1 pack Simply Better Irish Unsmoked Bacon Lardons
1 pouch Simply Better Irish Free
Range Chicken Stock
250ml Simply Better Chianti Classico Red Wine
2 tsp Worcestershire Sauce
1 tin Simply Better Italian Chopped
Tomatoes
2 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
METHOD
1. Season the flour and toss the chicken thighs in it until lightly coated, shaking off any excess. Heat the oil and butter in a large skillet pan over a medium-high heat and tip in the dusted chicken. Sauté for 3–4 minutes, stirring occasionally, until just beginning to brown then remove from the pan and place on a plate.
2. Add the shallots, garlic, mushrooms, thyme and bacon to the pan and cook for another 3–4 minutes.
3. Pour the chicken stock into the pan with the wine, Worcestershire sauce and chopped tomatoes. Bring to the boil, then reduce the heat and add the chicken thighs back into the pan and simmer gently for about an hour until the chicken is cooked through and the sauce is reduced and thickened.
4. Stir in the parsley and season to taste. Serve with some buttery mashed potatoes or rice and enjoy.
SWEET & SOUR CHICKEN
INGREDIENTS
Serves 4
4 tbsp Simply Better Cold Pressed Irish Rapeseed Oil
25g butter
3 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets, diced
Sea salt and freshly ground black pepper
1 onion, peeled and diced
1 red pepper, cored, seeded and roughly diced
1 yellow pepper, cored, seeded and roughly diced
1 green pepper, cored, seeded and roughly diced
2-3 garlic cloves, peeled and crushed
2 tbsp tomato purée
50g light brown sugar
2 tbsp Simply Better Italian Balsamic Vinegar
3 tbsp Simply Better Irish Made Soy & Ginger Sauce
1 tin Simply Better Italian Chopped Tomatoes
1 tbsp cornflour, mixed with 2 tbsp water
Half a fresh pineapple, peeled, cored and cut into cubes
3 tbsp fresh basil, chopped
Steamed rice, to serve
When ready to serve, stir in the chopped basil and season with salt and pepper to taste
METHOD
1. Heat a large non-stick frying pan or skillet pan over a high heat and add 2 tablespoons of the rapeseed oil until smoking hot. Add in the butter followed by the chicken and season with salt and pepper. Cook the chicken for 5-6 minutes until golden brown. Once cooked, transfer the chicken to a plate and return the pan to the heat.
2. Add the remaining rapeseed oil to the pan followed by the onion, peppers and garlic. Cook for 2-3 minutes while continuously stirring.
3. Add in the tomato pureé, brown sugar, balsamic vinegar and soy & ginger sauce. Mix well to combine and then add in the chopped tomatoes.
4. Fill the empty tin from the tomatoes with water and add to the frying pan, bring the sauce to the boil and then add the cornflour mixed with water. Stir well until the sauce has thickened.
5. Add the chicken to the sauce along with the pineapple and cook for 3-4 minutes, stirring occasionally.
6. When ready to serve, stir in the chopped basil and season with salt and pepper to taste. Adjust if needed with balsamic vinegar or sugar depending on how sweet or sour you like your sauce. Serve straight to the table with bowls of steamed rice.