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Simply Better Recipes

Dinner Party Recipes

Peppered Steak with Whiskey Sauce

Ingredients (Serves 2)

2 Simply Better 28 Day Matured Irish Angus Striploin Steaks, at room temperature

1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil

Sea Salt & Cracked Black Pepper

Simply Better Potato Gratin, to serve

For The Whiskey Sauce:

1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil

1 Tub Simply Better Irish Made Beef Gravy

150ml Simply Better Single Source Irish Jersey Cream

120ml Irish Whiskey

25g Butter

150g Button Mushrooms, trimmed and sliced

1 Shallot, finely chopped

1 Tbsp. Worcestershire Sauce

Pinch of sugar

1 Tbsp. Fresh Flat Leaf Parsley, chopped

Squeeze of Lemon Juice

Method:

1. To make the sauce, heat a small frying pan over a medium heat and add the butter and oil then swirl until the butter has melted and is foaming. Tip in the mushrooms and shallot and sauté for 2-3 minutes, until tender. Pour over this whiskey, then tilt the pan to catch the flame. It will flare up for 5-10 seconds and then subside when the alcohol burns off.
2. Stir in the beef gravy with the cream and Worcestershire sauce. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally, until thickened and reduced to a sauce consistency that will coat the back of a spoon. Stir in the sugar, parsley and lemon juice and season to taste. Keep warm.
3. Drizzle a little 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

1. Add 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.
2. Transfer the steaks to a plate and leave to rest for 2-3 minutes before serving with the potato gratin and whiskey sauce.

Warm Chocolate & Pecan Brownie with Rum Butterscotch Sauce

Ingredients (Serves 2)

2 Simply Better 28 Day Matured Irish Angus Striploin Steaks, at room temperature

1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil

Sea Salt & Cracked Black Pepper

Simply Better Potato Gratin, to serve

For The Whiskey Sauce:

1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil

1 Tub Simply Better Irish Made Beef Gravy

150ml Simply Better Single Source Irish Jersey Cream

120ml Irish Whiskey

25g Butter

150g Button Mushrooms, trimmed and sliced

1 Shallot, finely chopped

1 Tbsp. Worcestershire Sauce

Pinch of sugar

1 Tbsp. Fresh Flat Leaf Parsley, chopped

Squeeze of Lemon Juice

Method:

1. Preheat the oven to 160°C. Line a deep-sided 30cm x 25cm (12in x 10in) baking tin with parchment paper.
2. Place 200g of the chocolate in heatproof bowl with the butter and set over a pan of simmering water until melted, then stir to combine. Remove from the heat and allow to cool. Finely chop the remaining 100g of chocolate and set aside.
3. Whisk the eggs in a bowl until stiff and holding their shape, then whisk in the sugar until you have achieved a stiff mixture that can hold a trail of the figure eight. Sift the flour and cocoa powder into the eggs and sugar mixture and lightly fold in. Add the melted chocolate, pecan nuts and remaining chopped chocolate to the mixture and fold in gently until combined.
4. Pour the brownie mixture into the lined baking tin and bake in the oven for 30-40 minutes, until the top is crusty but the centre is still a little soft. Remove the brownies from the oven and allow to cool in the tin for about 5 minutes, then remove from the tin and peel off the parchment paper.
5. When ready to serve, warm up the butterscotch sauce in a small saucepan. Cut the brownies into squares and serve on a plate with a scoop of the gelato and drizzle over the sauce.

Sunday Lunch Recipes

Connemara Hill Rack of Lamb with Pistachio Crust

Ingredients (Serves 4)

2 Simply Better Connemara Hill Lamb Fresh Irish Racks of Lamb

50g Simply Better Rustic Ciabatta Breadcrumbs

40g Butter

50g Shelled Pistachio Nuts

2 Tbsp. Fresh Mint, chopped

1 Tbsp. Fresh Chives, snipped

2 Tsp Fresh Thyme Leaves

Finely Grated Rind of ½ Lemon

1 Small Garlic Clove, crushed

1 Tsp Dijon Mustard

Sea Salt

Simply Better Garlic Potato Gratin, to serve

Rosemary Jus

300ml Red Wine such as Simply Better Château Tour Bayard Montagne Saint Émilion

4 Tbsp. Simply Better Balsamic Vinegar of Modena

Simply Better Wild Atlantic Sea Salt with Organic Herbs

200ml Beef Stock or Simply Better Irish Made Beef Gravy.

1 Heaped Tsp Light Brown Sugar

1 Tsp Tomato Puree

1 Tsp Chopped Fresh Rosemary

Freshly Ground Black Pepper

Method

1. Preheat oven to 200°C (Gas Mark 6).
2. Melt the butter in a small pan or in the microwave. Place in a food processor with the pistachio nuts, garlic and herbs and blitz until green. Add the breadcrumbs and lemon rind and blend again for just a few seconds, until well combined.
3. Place the racks of lamb on a chopping board and season. Using a pastry brush spread the mustard over the fat side of each rack. Cover with the pistachio crust, using your hands to mould it over the lamb. Arrange the lamb racks on a baking sheet and place in a small baking tin and roast for 20-25 minutes, or a little longer if you don’t like your lamb too pink. Cover the crust with small pieces of tin foil if you think that they are browning too quickly. Once cooked, set aside in a warm place to rest for 10-15 minutes.
4. To make the rosemary jus, heat a small pan and pour in the wine and balsamic vinegar. Boil for about 5 minutes, until reduced by half. Add the tomato puree, rosemary, stock and sugar and reduce again for another 5 minutes or so, stirring occasionally, until you have achieved a good sauce consistency. Season to taste and pass through a sieve to remove the rosemary. This will keep for up to a week in the fridge in a rigid plastic container.
5. To serve, carve the lamb racks into chops and arrange on warmed plates with the potato gratin and drizzle over a little of the rosemary jus to serve.

Ratatouille

Ingredients (Serves 4-6)

1 Tbsp. Simply Better Italian Terra Di Bari Bitonto Extra Virgin Olive Oil, plus extra to serve

4 Ripe Plum Tomatoes, thinly sliced

1 Courgette, thinly sliced

1 Aubergine, thinly sliced

1 Tsp Fresh Thyme Leaves, to garnish

For the Sauce

1 Jar of Simply Better Italian Grilled Peppers, finely diced

1 Jar of Simply Better Italian Tomato & Basil Pasta Sauce

2 Tsp Simply Better Organic Herbs De Provence

1 Tsp Simply Better Italian Balsamic Vinegar of Modena

4 Garlic Cloves, crushed

1 Onion, diced

Sea Salt & Freshly Ground Black Pepper

Method

1. Preheat the oven to 180°C (350°F / Gas Mark 4).
2. Heat 2 tablespoons of the oil from the Italian grilled peppers in a small frying pan over a low heat, then add the onion and garlic and cook for about 3 minutes, stirring regularly until soft but not browned. Stir in the diced peppers and sauté for another 2-3 minutes before adding the tomato and basil sauce and Herbs de Provence. Season with salt and pepper and add the balsamic vinegar. Simmer for 4-5 minutes until the sauce has reduced to a thick consistency, stirring regularly.
3. Spread the sauce on the bottom of an ovenproof dish, then arrange the sliced vegetables on top in overlapping layers. Drizzle with olive oil, then season with salt and pepper. Place in the oven and cook for 45 minutes until the vegetables are tender and lightly golden.
4. To serve, garnish with fresh thyme leaves and a drizzle of extra virgin olive oil.

Tiramisu

Ingredients (Serves 8-10)

250ml Freshly Brewed Strong Espresso Coffee (made with 4 Simply Better Coffee Pods) left to cool

4 Simply Better Free Range Corn Fed Large Eggs

250ml Simply Better Single Source Irish Jersey Cream

1 Simply Better Handmade Belgian Dark Chocolate Bar, to grate

Simply Better Single Estate Cocoa Powder, to dust

250g Mascarpone Cheese

100g Caster Sugar

30-40 Sponge Fingers

150ml Tia Maria or Kahlua

Method

1. Separate the eggs, putting the yolks in one bowl with the sugar and the egg whites in another.
2. Using an electric whisk, beat the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.
3. Using a clean electric whisk, whisk the egg whites until soft peaks form, then fold this into the mascarpone cream.
4. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlua. Dip in enough of the sponge fingers to make an even layer in a 13 x 9 inch dish that is at least 2½ deep (alternatively you can use Martini glasses to create individual servings).
5. Top the sponge fingers with a half of the mascarpone mixture. Repeat the process again with the sponge fingers and place them in another even layer over the mascarpone mixture. Spoon over the remaining mascarpone cream to completely cover the layer of sponge fingers, then cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle.
6. To serve, remove the tiramisu from the fridge and dust with the cocoa powder and place in the middle of the table so that everyone can help themselves.

Midweek Meals

Corn Fed Chicken Curry

Ingredients (Serves 4)

2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil

2 Tbsp. Simply Better Organic Mild Curry Spice Seasoning

1 Tsp Simply Better Organic Turmeric

4 Simply Better Irish Corn Fed Chicken Breast Fillets, diced

1 Tin of Simply Better Italian Chopped Tomatoes

2 Tbsp. Simply Better Handmade Spiced Mango Chutney

1 Pack Simply Better Organic Chickpeas, drained and rinsed

1 Onion, finely chopped

2 Garlic Cloves, crushed

2 Tsp Finely Grated Root Ginger

1 Sweet Potato or Butternut Squash, peeled and cubed

400g Tin of Coconut Milk

Juice of 1 Lime

Sea Salt & Freshly Ground Black Pepper

Steamed Basmati Rice, to serve

Handful of Fresh Coriander Sprigs, to garnish

Method

1. Heat the oil in a large pan over a medium-high heat and fry the onions, garlic, ginger and sweet potato or butternut squash for 4-6 minutes.
2. Add the curry spice seasoning, turmeric and cook for another minute. Add the tomatoes, mango chutney and coconut milk. Stir well to combine, then stir in the cubed chicken.
3. Slowly bring to the boil, then reduce the heat and simmer gently for 20 minutes, until the chicken is cooked through and completely tender. Add in the rinsed chickpeas and cook for a further 3-4 minutes. Season to taste, add the lime juice and some chopped coriander.
4. To serve, arrange the basmati rice and chicken curry on warmed plates and scatter over the coriander sprigs to garnish.

Angus Meatball Conchiglioni Pasta Bake

Ingredients (Serves 4)

2 Packs of Simply Better Irish Angus Sea Salt & Herb Beef Meatballs

1 Pack of Simply Better Italian Bronze Die Conchiglioni Pasta Di Gragnano P.G.I.

2 Jars of Simply Better Italian Tomato & Mascarpone Pasta Sauce

1 Tub Simply Better Italian Buffalo Mozzarella, drained and sliced

20g Simply Better 30 Month Matured Parmigiano Reggiano, grated

2 Tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil

2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

Lightly Dressed Mixed Salad, to serve

Method

1. Preheat the oven to 180°C (350°F/ Gas Mark 4).
2. Bring a pot of boiling salted water to the boil and add the Conchiglioni, return to the boil and allow to cook for 8-10 minutes. Remove from the heat and drain the pasta in a colander before allowing to cool.
3. Heat 1 tablespoon of the oil in a large frying pan over a high heat and fry the meatballs for 5-6 minutes until browned on all sides. Once browned remove from the heat and allow to cook.
4. To assemble, pour one jar of tomato & mascarpone pasta sauce to the base of an ovenproof baking dish. Place the pasta shells in the baking dish, open side facing up, and place the meatballs in between the shells. Pour over the final jar of the pasta sauce before topping with the sliced mozzarella and grated Parmesan. Drizzle the shells with the basil pesto and some of the extra virgin olive oil before transferring to the oven to cook for 20 minutes until the cheese has melted and become golden in colour.
5. Serve straight to the table with the mixed salad.