Cook with Neven

Roast Fillet of Steak with Pepper Sauce & Crispy Portobello Mushrooms

Ingredients (Serves 4)

1 Pack Simply Better Irish Angus Fillet Barrel of Steak
2 Tsp. Simply Better Irish Rapeseed Oil
50g Butter
2 Large Garlic Cloves, bashed
3-4 Fresh Thyme Sprigs
2 Shallots, finely chopped
100ml Simply Better Irish Made Beef Stock
6 Tbsp. Simply Better Single Source Irish Jersey Cream
2 Tsp. Simply Better Wholegrain Mustard

Crispy Portobello Mushrooms
1 Pack Irish Portobello Mushrooms, cut into thick slices
50g Plain flour
3 Simply Better Irish Free Range Corn fed Eggs
100g Simply Better Sourdough Breadcrumbs
3 Tbsp. Chopped Flat-Leaf Parsley
4 Tbsp. Simply Better Irish Rapeseed Oil
25g Butter
Simply Better Achill Sea Salt & Freshly Ground Cracked Black Pepper
Simply Better Irish Creamy Mashed Potatoes & Steamed Tenderstem Broccoli, to serve

Method:

• 1. To prepare the mushrooms, season the flour on a plate and whisk the eggs in a shallow dish with some seasoning. Mix the breadcrumbs in another dish with the parsley, then season. Dust the mushrooms in the flour and then dip in the beaten egg and coat in the breadcrumb mixture. Lay out on a parchment lined baking sheet. These can be covered with clingfilm and made up to 24 hours in advance.

• 2. Remove the fillet steak from the packaging 30 minutes before you want to cook it. Pat dry with kitchen paper and season with salt and pepper.

• 3. Preheat the oven to 180°C (350°F/Gas Mark 4). Heat the oil in an ovenproof frying pan over a high heat, then add the fillet. Cook for a minute or so on each side until a nice crust has formed, then reduce the heat, add half of the butter with the garlic and thyme and baste for a minute or two. Transfer to the oven and roast for another 20 minutes for medium-rare or a little longer for more well done. Once cooked place the beef on a plate and cover with foil, leave to rest for 10 minutes.

• 4. Add the rest of the butter to the pan, taking out the garlic and thyme. Remove the skins from the garlic and mash the cloves. Sauté the shallots for a few minutes to soften then add in the garlic. Add half a teaspoon of the cracked black pepper, then add the stock and cook rapidly, scraping the bottom of the pan with a wooden spoon. Stir in the cream and mustard, then season with salt and just warm through.

• 5. Heat another large non-stick frying pan and add the rapeseed oil and butter. Sauté the mushrooms in two batches for 6-8 minutes until cooked through and lightly golden, turning them regularly with a tongs. Keep warm on a baking sheet in a low oven.

• 6. Carve the steak into slices and arrange on a board with the pepper sauce and a bowl of the mashed potatoes and Tenderstem broccoli. Stack up a pile of the crispy Portobello mushrooms alongside to serve.

Crispy Potato, Salmon & Leek Bake

Ingredients (Serves 4)

1 Bag Simply Irish Better Charlotte Baby Potatoes
2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Bunch Spring Onions, trimmed & finely chopped
100g Simply Better Oakwood Smoked Drinagh Cheddar, grated
30g Butter, diced
2 Packs Simply Better Organic Lightly Smoked Irish Salmon Darnes, skinned & cut into chunks
1 Pack Simply Better Irish Baby Leeks (or 1 Leek), sliced
2 Tbsp. Plain Flour
300ml Simply Better Irish Jersey Whole Milk
1 Tbsp. Simply Better Irish Made Wholegrain Mustard
200g Baby Spinach
Simply Better Achill Island Sea Salt & Freshly
Ground Black Pepper

Method:

1. 1. Preheat the oven to 200°C (400°F/Gas Mark 6). Roughly chop the potatoes and cook in a pan of boiling salted water for about 15 minutes until tender. Drain and return to the pan, shaking for a minute or two to dry out. Drizzle over the oil and then fold in the spring onions and Cheddar. Season generously and stir with a large spoon to roughly crush.

1. 2. Meanwhile, heat a large frying pan over a medium heat and then use to melt the butter. Sauté the leek for a few minutes to soften. Season generously and then sprinkle over the flour. Cook for another minute, stirring. Gradually add the milk until you have a smooth sauce and then simmer for a few minutes to reduce a little.

1. 3. Stir the mustard into the pan and fold in the spinach until wilted. Fold in the salmon and transfer to an ovenproof dish. Pile the crushed potatoes on top. Bake for 30 minutes until bubbling and golden. Serve straight to the table.

Parmigiano Chicken with Creamy Tomato Butter Beans

Ingredients (Serves 4)

1 Pack Simply Better Irish Corn Fed Chicken Breast Fillets
50g Plain Flour
2 Simply Better Irish Free Range Corn Fed Large Eggs
4 Tbsp. Simply Better Irish Jersey Whole Milk
50g Simply Better Rustic Sourdough Breadcrumbs
4 Tbsp. Simply Better Parmigiano Reggiano PDO Finely Grated, plus a little extra
4 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
2 Tbsp. Simply Better Italian Calabrian Chilli Paste
1 Jar  Simply Better Italian Sweet Red Datterini Tomatoes
2 Cartons Simply Better Organic Butter Beans, drained
3 Heaped Tbsp. Simply Better Mascarpone
40g Butter
2 Garlic Cloves, crushed
2 Tbsp. Chopped Fresh Flat-Leaf Parsley
Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

Method

1. 1. Cut each chicken fillet into 2 even-sized escalopes. Put the flour on a plate and season generously. Whisk the eggs in a shallow dish with the milk and season to taste. Mix the breadcrumbs and Parmigiano in a separate shallow dish.

• 2. Heat a large non-stick frying pan over a medium to high heat. Dust the chicken in the seasoned flour and then coat in the egg mixture. Cover with an even coating of the Parmigiano breadcrumbs. Add the oil to the heated frying pan, then reduce the heat to medium and cook half the chicken for 3-4 minutes on each side until cooked through and golden brown. Transfer to a plate and keep warm, then wipe out the pan and use the rest of the oil to cook the remaining pieces of chicken.

• 3. Meanwhile, heat a large non-stick frying pan over a medium to high heat. Stir in the Calabrian chilli paste with the tomatoes and bring to a simmer. Season generously and stir in the butter beans. Allow to warm through and then fold in the mascarpone.

• 4. Melt the butter in a small pan with the garlic. Season to taste and stir in the parsley. Keep warm.

• 5. Spoon the creamy tomato butter beans on to plates. Carve the Parmigiano chicken into slices and arrange alongside. Finish with a drizzle of the garlic butter and a light sprinkling of Parmigiano to serve.

Thai Coconut Satay Chicken

Ingredients (Serves 4)

4 Simply Better Irish Corn Fed Chicken Breast fillets
2 tbsp. Simply Better Irish Cold Pressed Rapeseed Oil
1 tbsp. Simply Better Yellow Thai Yellow Curry Paste
125g Simply Better West Cork Live Yogurt Natural (0% Fat)
2 Shallots, finely chopped
2 Garlic Cloves, finely grated
1 Carton Simply Better Irish Made Free Range Chicken Stock
1 Tin Simply Better Thai Coconut Milk
2 tbsp. Simply Better Handmade Soy & Ginger Sauce
2 tbsp. Simply Better Sweet Chilli Sauce
3 tbsp. Crunchy Peanut Butter
1 Lime
Steamed Simply Better Thai Jasmine Rice, to serve
Good Handful Fresh Coriander and Lime Wedges, to garnish

Method

• 1. Make the marinade in a bowl by adding one tablespoon of the oil, curry paste and yogurt. Mix well and add the chicken, toss together until coated. Leave to marinate for at least 30 minutes or overnight in the fridge with clingfilm.

• 2. Heat a frying pan over a medium-high heat. Add the rest of the oil and sauté the marinated chicken for a few minutes until it is sealed but not cooked through, reserving any remaining marinade. Transfer the chicken fillets to a plate.

• 3. Add the shallot and garlic to the pan and sauté for a couple of minutes. Pout in the chicken stock and reduce by half, scraping the bottom of the pan to incorporate any sediment. Grate in the lime rind and stir in the coconut milk, soy & ginger sauce, sweet chilli sauce and peanut butter with any remaining marinade and the juice of a lime. Simmer for 5 minutes until thickened.

• 4. Add the seared chicken back into the pan with the resting juices from the plate. Reduce the heat right down and simmer gently for another 5 minutes or until the chicken is completely cooked through and tender.

• 5. Spoon the rice into shallow bowls and arrange a chicken breast on each one. Add a good spoonful of the sauce to each one. Garnish with coriander, then cut the lime wedges and add those to serve. The remainder of the sauce can be served alongside.

Sticky Cocktail Sausages

Ingredients (Serves 40)

40 Simply Better Cocktail Irish Pork Sausages
1 tbsp Simply Better Spanish Orange Blossom Honey
2 tbsp Simply Better Irish Made Soy & Ginger Sauce
2 tbsp Simply Better Irish Made Sweet Chilli Sauce
4 tbsp Simply Better Irish Made Hoisin Sauce
1 tbsp sesame seeds

Method

• 1. Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Add the sausages to the pan and cook for 5-6 minutes until light and golden in colour.

• 2. Mix together the hoisin sauce, soy sauce, sweet chilli sauce, honey and 2 tsp of cold water in a bowl. Drain off any excess fat from the sausages then pour over the glaze and sesame seeds, turning to coat.

• 3. Cook the sausages for another 3-4 minutes until golden and sticky.

• 4. To serve, arrange on a warmed plate skewered with cocktail sticks.

Desserts

Celebration No Bake Chocolate Tart

Ingredients (Serves 8-10)

2 Packs Simply Better All Butter Scottish Shortbread
150g Butter
1 Jar Simply Better White Chocolate Hazelnut
spread, plus extra for drizzling if liked
2 Bars Simply Better Colombian Single Origin Dark Chocolate (200g)
1 Bar Simply Better Colombian Single Source Milk Chocolate (100g)
1 Carton Simply Better Single Source Irish Jersey Cream

FOR THE DECORATION
1 Pack Simply Better Amaretti Biscuits

To Serve
Simply Better Italian Mascarpone Cheese
Simply Better Achill Island Sea Salt

Method:

1. 1. Blitz the shortbread to a fine crumb (in a food processor or with a rolling pin and zip lock bag) and tip into a large bowl. Melt 100g of the butter in a small pan or in the microwave, then stir into the shortbread crumbs and mix until evenly combined. Press into the base and sides of a 10” loose base tart tin.

1. 2. Pop the open jar of white chocolate hazelnut spread into the microwave for 10-20 seconds (or you can use a pan) to loosen it up, then give it a good stir until smooth. Pour about half of the jar on to the shortbread base and use the back of a spoon to spread it out evenly. Place in the fridge to chill down.

1. 3. To make the chocolate ganache, put the rest of the white chocolate hazelnut spread into a heatproof bowl with the dark and milk chocolate with the remaining 50g of butter and the cream. Set over a pan of simmering water and allow the chocolate to melt (or you could use a microwave and melt in short bursts). Stir until smooth and then pour into the tart tin and put in the fridge for 2 hours until the ganache is set firm.

1. 4. To serve, unmould the tart and put on a plate or cake stand, decorate with the Amaretti biscuits and then cut into slices and put on plates with a quenelle of mascarpone and sprinkle over some sea salt.