Cook with Neven
Summer Dinner Party
Pesto Stuffed Chicken Breasts with Rustic Potatoes
Ingredients (Serves 4)
125g Simply Better Italian Mozzarella Di Bufala Campana, torn into small pieces
4 Tbsp Simply Better Italian Made Basil Pesto with PDO Genovese Basil
4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets
8 Simply Better Italian Sun Dried Tomatoes, roughly chopped
1 Pack of Simply Better Italian Prosciutto Di Parma
Sea Salt
Freshly Ground Black Pepper
French Green Beans, to serve
For the Rustic Mixed Potatoes:
450g Rooster Potatoes, scrubbed
225g Sweet Potatoes, scrubbed
1 Fresh Rosemary Sprig, broken into tiny sprigs
Simply Better Organic Garlic & Herb Seasoning
2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
Method:
- 1. Preheat the oven to 200°C (400°F/Gas Mark 6). Mix together the mozzarella, pesto and sundried tomatoes. Lay two slices of Parma Ham on a wooden board, place a chicken breast on top and cut a slit into the side of each chicken breast and then stuff with the pesto covered cheese. Repeat this step for each chicken breast, then wrap each stuffed chicken breast with the Parma ham. Season with salt and pepper.
- 2. To make the rustic mixed potatoes, cut the potatoes into 5mm (¼in) slices and arrange in a single layer on a large roasting tray lined with parchment paper. Drizzle over the oil, then sprinkle over the rosemary and garlic and herb seasoning and toss until evenly coated. Nestle the pesto-stuffed chicken breasts in the potatoes and roast for 20 – 25 minutes, until the chicken is cooked through and the Parma ham is crispy. Remove the chicken from the oven and rest in a warm place for 5 minutes. Return the potatoes to the oven in that time for a final crisp-up.
- 3. To serve, arrange the pesto-stuffed chicken breasts on warmed serving plates with steamed French green beans and the rustic mixed potatoes.
Coconut Panna Cotta with Mango & Lime
Ingredients (Serves 6)
For The Panna Cotta
1 Can Simply Better Thai Coconut milk
250ml Simply Better Single Source Irish Jersey Cream
3 Gelatine Leaves (a scant 15g) or 8 shop bought
80g Caster Sugar
1 Vanilla Pod, split and seeds scraped out
Zest & Juice of 1 Lime
For The Mango & Lime
1 Simply Better Fresh Mango
Zest & Juice of 1 Lime
Fresh Mint Leaves, finely chopped
Method:
- 1. To make the Panna Cotta, soak the gelatine leaves in cold water for approximately 10 minutes. Place the coconut milk, cream, caster sugar, lime zest, lime juice and scraped out vanilla seeds in a saucepan and slowly bring up to the boil.
- 2. Remove from the heat, gently squeeze the soaked gelatine leaves and add to the saucepan, whisking continuously until they have dissolved. Divide the mixture between dariole moulds/ramekins, leave to set in fridge for at least 3 hours or up to two days is fine.
- 3. To unmould the panna cotta, gentle dip the mould in a dish of hot water for 5 seconds, make sure the water doesn’t go into the mould & place your hand on top and shake. The panna cotta should unmould into your hand.
- 4. Dice the mango and toss in the lime juice and zest and chopped mint leaves. Set aside for 20 minutes to allow the flavours to develop.
- 5. Serve the panna cotta with the marinated mango & garnish with some fresh mint leaves on top.
Summer Lunch
Sticky Beef Skewers with Mustard Mayonnaise & Tomato Salad
Ingredients (Serves 4)
6 Simply Better Irish Angus Quick Fry Striploin Steaks, cut lengthways into strips
4 Simply Better Italian Piadina Romagnola IGP Alla Rimenese
12 Bamboo Skewers
100g Fresh Rocket Leaves
For the Marinade:
4 Tbsp Simply Better Irish Made Soy & Ginger Sauce
1 Heaped Tsp Simply Better Organic Cajun Spice Seasoning
2 Tbsp Simply Better Spanish Orange Blossom Honey
3 Garlic Cloves, crushed
Zest of ½ Lemon
1 Tsp Fresh Thyme Leaves
For the Mustard Mayonnaise
2 Tsp Simply Better Irish Made Whole Grain Mustard
120ml Mayonnaise
For the Tomato Salad
3 Tbsp. Simply Better PDO Terra Di Bari Bitonto Extra Virgin Olive Oil
1 Tbsp. Simply Better Balsamic Vinegar of Modena
Zest of ½ Lemon
12 Simply Better Irish Tomistar Tomatoes, cut in half
Pinch of Sea Salt
Method:
- 1. In a large shallow dish combine all the marinade ingredients. Place the beef strips onto the bamboo skewers lengthways and add to the shallow dish, coat each of the skewers in the marinade and cover the dish with cling film and place in the fridge for 45 minutes.
- 2. Place the cherry tomatoes in a bowl with the olive oil, balsamic, lemon zest and sea salt. Stir to combine and set aside.
- 3. Mix the mayonnaise with the mustard and set aside until required.
- 4. Remove the skewers from the fridge 10 minutes before cooking. Heat a griddle pan with two tablespoons of rapeseed oil until smoking hot. Carefully add the beef skewers to the pan (cooking six at a time). Drizzle some of the marinade over each of the skewers and cook for 2-3 minutes per side. If the marinade begins to catch, add a tablespoon of cold water to the griddle pan.
- 5. To serve, place the flatbreads in the oven to warm through or head on the griddle pan. Gently place the beef skewers on top and dress with some fresh rocket leaves and serve with the mustard mayonnaise and tomato salad on the side.
Lemon Curd Cheesecake
Ingredients (Serves 2)
2 Packets Simply Better Normandy Butter Lemon, Chia & Poppy Seed Sablé Biscuits
100g Butter
2 Jars Simply Better Sicilian Lemon Curd
3 Cartons Simply Better Irish Cream Cheese
2 Carton Simply Better Authentic Greek Yoghurt (10% fat)
1 Pack Fresh Strawberries
1 Packet Simply Better French Macaron Assortment, thawed
Method
- 1. Put the biscuits in a food processor and blend to crumbs. Melt the butter and put in a bowl with the biscuit crumbs. Mix well and use to line the bottom of a parchment lined 9.5” spring form tin, pressing down well with the back of a spoon.
- 2. Take out three tablespoons of the lemon curd and reserve, then put the rest in a bowl with the cream cheese and yoghurt and mix with an electric whisk until smooth. Using a spatula, cover the base swirling around the top so it’s not too smooth. Add small drops of the reserved lemon curd and swirl into spirals with a toothpick. Chill for at least 2 hours or overnight is best.
- 3. Remove the cheesecake from the tin and using a palette knife, put on a cake stand, discarding the parchment. Decorate one side with the strawberries, cutting some of them in half and the strawberry, lemon & pistachio macarons to serve.
Spicy Asian Duck & Pineapple Triangles
Ingredients (Makes 30)
1 Pack Simply Better West Cork Confit Duck Legs
1 Pack Simply Better Italian Piadina Pizza Flatbread
6 Heaped Tbsp. Simply Better Irish Made Hoisin Sauce
100g Pineapple, diced
¼ Cucumber, seeded and diced
3 Heaped Tbsp. Simply Better Handmade Peanut & Chilli Rayu
Good handful fresh coriander leaves
Method
- 1. Preheat the oven to 180°C (350°F/Gas Mark 4). Cook the duck legs according to packet instructions, then using two forks shred the meat.
- 2. Increase the oven to 220°C (450°F/Gas Mark 7) and heat baking sheets. Spread each flatbread with two heaped tablespoons of hoisin sauce, leaving a border around the edges and scatter the shredded duck on top. Put one on each shelf and bake for 4-5 minutes until crisp.
- 3. Divide the pineapple and cucumber among the flatbreads, then drizzle over the peanut & chilli rayu. Scatter over the coriander and cut in half, then cut each half into five triangles. Arrange on plates to serve.
- Neven’s Top Tip:
- The duck can be cooked and shredded in advance, so you only have the assembly left to do. Consider cooking the flatbreads one at a time so you can serve them at intervals during your party.
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