Surf & Turf

Ingredients (Serves 2)

1 Pack of Simply Better 28 Day Matured Irish Angus Striploin Steaks
1 Pack of Simply Better Black Tiger Prawns
Simply Better PDO Terra Di Bari Bitonto Extra Virgin Olive Oil
Simply Better Italian Roast Garlic Extra Virgin Olive Oil
Knob of Butter
Fresh Thyme Sprigs
3-4 Garlic Cloves
For the Grilled Pepper Butter
½ Jar of Simply Better Italian Grilled Peppers
100g Simply Better Abernethy Sea Salted Butter, softened
1 Tsp Smoked Paprika
Small bunch of Fresh Basil
Sea Salt & Freshly Ground Black Pepper
To Serve
Simply Better Sicilian Lemon Steamed Greens
Simply Better Jersey Cream Mashed Potatoes

Method

1. To make the grilled pepper butter, add 3 sliced grilled peppers from the jar to a food processor along with the butter, basil, smoked paprika, salt and pepper and blitz to combine. Spread the butter on to a sheet of cling film and roll tightly to create a cylinder shape. Place in the fridge to chill until needed.
2. Remove the packaging from your Steaks and allow the steaks to breathe at room temperature for a minimum of 10-15 minutes before cooking.
3. Drizzle a little olive oil over the steaks and season with sea salt and black pepper just before cooking.
4. Preheat a heavy-based pan over a high heat. Sear the steaks on both sides, reduce the heat to medium and cook for time indicated below depending on your preference:
RARE: 2 – 4 minutes each side
MEDIUM: 4 – 5 minutes each side
WELL DONE: 5 – 6 minutes each side
5. Add the garlic, thyme and a knob of butter to the pan close to the end of the cooking time and allow to foam a little. Use this to baste the steaks.
6. Transfer the steaks to a plate and leave to rest for 2-3 minutes before serving.
7. To cook the prawns, preheat a tablespoon of the roast garlic oil in a frying pan over a medium heat. Place the prawns and a knob of butter in the pan and season well. Cook gently for 4-5 minutes until cooked through.
8. To serve, top the steaks with the grilled pepper butter and serve on warmed plates with the prawns, mash potatoes and steamed greens.

Char Sui Pork Buns

Ingredients (Serves 4)
Prep Time 15 Minutes + 6 Hours Marinating 
Cook Time | 20 Minutes

1 Pack Simply Better West Cork Irish Pork Belly Slices
3 Simply Better Irish Black Fermented Garlic Cloves
2 Tbsp. Simply Better Handmade Hot Ketchup
3 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
4 Tbsp. Simply Better Limited Edition Acacia Honey
1 Tbsp. Light Brown Sugar
2 Tbsp. Simply Better Irish Made Hoisin Sauce
½ Tsp. Chinese Five Spice
¼ Tsp. Ground White Pepper
1 Pack Simply Better Handmade Seeded Buns
1 Carton Simply Better Handmade Roasted Garlic Aioli
1 Carrot
2 Spring Onions
Good Handful Fresh Coriander Leaves
Simply Better Hand Cut Sweet Potato & Parmesan Fries, to serve

Method

1. Dry the pork with kitchen paper. Blitz the garlic, hot ketchup, soy & ginger sauce, honey, sugar, hoisin, five spice and pepper in a mini food processor until the garlic has broken down and put in a shallow dish with the pork. Cover with clingfilm and chill for at least 6 hours or overnight is best.
2. Switch the air fryer onto 200°C (400°F). Drain the pork from the marinade and leave to come back up to room temperature, reserving the marinade. Place on the rack with a layer of tin foil underneath and roast for 20 minutes until the pork is tender and nicely caramelised.
3. Meanwhile, put the remaining marinade in a frying pan and cook for a few minutes until reduced and sticky. When the pork belly is cooked transfer it to the frying pan and turn to coat in the glaze, then leave to rest for a few minutes.
4. Split the buns and toast. Shred the carrot and spring onions. Smear the aioli on the toasted buns. Slice the rested pork belly and pile up on top, then finish with the carrots, spring onions and some coriander leaves. Serve the sweet potato & Parmesan fries alongside.

NEVEN’S TOP TIP
This could also be cooked in the oven at the same temperature, but it would probably be worth brushing it with the remaining marinade a few times to increase the crispness and light char around the edges. To allow for that increase the cooking time by about 10 minutes.

Thai Steak & Crispy Rice Salad

Ingredients | Serves 2
Prep Time 25 Minutes 
Cook Time | 15 Minutes

1 Pack Simply Better Irish Angus Striploin Steaks
300g Simply Better Organic Thai Jasmine Rice, cooked
2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tbsp. Simply Better Thai Red Curry Paste
2 Tsp. Cornflour
1 Carton Simply Better Handmade Peanut & Chilli Rayu
2 Tbsp. Simply Better Phad Thai Wok Sauce
Juice of 1 Lime
½ Cucumber, halved, seeded & cut into wafer thin slices
1 Shallot, cut into wafer thin slices
50g Fresh Mixed Herb Leaves (a mix of basil, coriander & mint is ideal)
1 Carton Simply Better Irish Tomistar Tomatoes, quartered

Method:

1. Remove the steaks from the packaging half an hour before you want to cook them, then season generously. Griddle or barbecue the steaks according to pack instructions – 2-3 minutes on each side for rare is about right. Transfer to a plate and leave to rest.
2. Toss the rice in a bowl with the oil and curry paste. Sprinkle over the cornflour and mix again to combine. Squeeze it into loose, squishy chunks and transfer to an air fryer in a single layer. Air fry at 200°C for 7-9 minutes until crisp and golden. Leave to cool.
3. Meanwhile, make the dressing, give the peanut & chilli rayu a good stir, then put half in a mini blender. Add the Phad Thai sauce and lime juice, then blitz to a smooth dressing.
4. Break the rice apart into small chunks and toss in a salad bowl with the cucumber, shallot, tomatoes, herbs and dressing. Cut the rested steaks into thin slices and arrange on top, then garnish with the extra peanut Rayu to serve.
NEVEN’S TOP TIP
Alternatively, you can bake at 220°C (425°F/Gas Mark 7) for 8-10 minutes on the top shelf of the oven and it will get crispy on the outside but stay chewier on the inside.

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Charred Salmon & Prawn Tacos

Ingredients | Serves 4
Prep Time | 15 minutes
Cook Time | 10 minutes

2 Packs Simply Better Irish Organic Salmon Darnes
1 Pack Simply Better Single Origin Black Tiger Prawns
1 Tbsp. Simply Better Expertly Blended Seafood Seasoning
1 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
1 Carton Simply Better Handmade Buttermilk Ranch
1 Pack Simply Better Italian Piadina Romagnola IGP Alla Riminese
1 Carton Simply Better Handmade Red Chilli Chimichurri
2 Ripe Avocadoes
¼ White Cabbage, cored and finely shredded
2 Simply Better Irish Red Chillies, thinly sliced
Lime Wedges, to serve

Method:

1. Preheat a griddle pan or barbecue over a high heat. Dry the salmon and prawns with kitchen paper and then drizzle with a little olive oil and sprinkle with the seafood seasoning. Brush the griddle pan with oil and cook the salmon for 8 minutes until cooked through and nicely charred, turning regularly. Add the prawns and cook for the last 3 minutes, turning once.

2. Heat a large frying pan over a high heat. Sear the flatbreads for about 20 seconds on each side. Spread over a couple of Tbsp. of the buttermilk ranch and then smear with a good dollop of the red chilli chimichurri. Slice the flatbread into four pieces.
3. Cut the avocadoes in half and remove the stones, then peel off the skin and thinly slice the flesh. Arrange half on each of the flatbreads and then flake the salmon into pieces and scatter on top with the prawns. Finish with the white cabbage and chillies. Put on plates and add lime wedges to serve. Put the rest of the buttermilk ranch and red chilli chimichurri in small dishes to serve alongside.

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Desserts

Hazelnut & Toffee Individual Cheesecakes

Ingredients (Makes 6)

50g Butter
1 Pack Simply Better Salted Caramel or Vanilla Sable Biscuits
2 Cartons Simply Better Irish Jersey Cream
1 Carton Simply Better Irish Original Cream Cheese
1 Tsp. Vanilla Extract
1 Jar Simply Better Italian Hazelnut Spread
1 Carton Simply Better Sea Salt Toffee Sauce
1 Pack Simply Better Handpicked Raspberries
Icing Sugar, for dusting

Method

1. Melt the butter in a small pan or in the microwave. Put the biscuits into a food processor and process until finely crushed. Alternatively put them into a plastic bag and crush with a rolling pin. Set aside 50g for decoration and then tip the remainder into a bowl. Drizzle in the melted butter and mix with a spoon until evenly combined. Divide among glasses or jars and press down gently to create a base.
2. To make the cheesecake layer, beat the cream, cream cheese and vanilla extract with an electric hand beater until stiff peaks form. Add two tablespoons of the hazelnut spread and stir to combine.
3. Spoon a layer of toffee sauce over the biscuit base then spoon over half of the cheesecake mixture followed by a layer of hazelnut spread and then top with the remaining cheesecake mixture.
4. To decorate, top the cheesecakes with fresh raspberries and the leftover crushed biscuits.

Blueberry & Lemon Yoghurt Loaf Cake

Ingredients (Serves 6 – 8)

150g Unsalted Butter, melted
220g Caster Sugar 
2 Simply Better Free Range Corn Fed Large Eggs
150g Simply Better Authentic Greek Yoghurt (10% Fat)
Juice and Zest of 1 Lemon
1 Tsp Vanilla Extract 
225g Self-Raising Flour, sifted 
125g Simply Better Blueberries, plus extra, to serve 
Icing Sugar, for dusting

Method:

1. Preheat the oven to 160°C Fan (325°F). Lightly grease and line a 2lb loaf tin.
2. Place the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine. Add the flour and whisk until well combined. Fold through the blueberries and spoon into the loaf tin. Smooth the top with a spatula and bake for 1 hour. To ensure the cake is fully cooked test with a skewer to ensure it comes out clean.
3. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to
cool completely. Dust with icing sugar and top with extra blueberries to serve.

Tiramisu Chocolate Square

Ingredients (Makes 9 Squares)

150g Plain Flour
30g Cocoa Powder, plus extra 1 Tbsp. for dusting
100g Butter
100g Light Brown Sugar
2 cartons Simply Better Original Irish Cream Cheese
1 carton Simply Better Mascarpone cheese
2 Simply Better Irish Free Range Corn Fed Eggs, at room temperature
2 Tsp. Vanilla Extract
50g Caster Sugar
4 Tbsp. Simply Better Intenso Espresso, cooled down

Method:

1. Preheat the oven to 180C (350F/Gas Mark 4). To make the biscuit base, sieve the flour and cocoa powder into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the light brown sugar.
2. Using a palette knife, press an even layer into a square cake tin lined with parchment paper. Bake for 15 minutes until slightly puffed up but not coloured. Remove from the oven and leave to cool down slightly.
3. Reduce the oven to 160°C (325°F/Gas Mark 3). To make the espresso cream, put the cream cheese in a large bowl with the mascarpone, eggs, vanilla and coffee. Add the caster sugar and whisk until smooth. Pour this over the chocolate base and bake for 20-25 minutes until the espresso cream is set around the edges with a very slight wobble in the middle.
4. Leave to cool completely then dust with the remaining tablespoon of cocoa powder. Chill for at least 2 hours and cut into 8 even slices, then arrange on plates to serve.