Cook with Neven

Chicken Satay Skewers

Ingredients (Serves 6-8)
Prep Time: 20 minutes (plus at least 1 h our marinating)
Cook Time: 15 minutes

2 Tbsp. Simply Better Thai Coconut Milk
4 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
2 Tsp. Simply Better Mild Curry Spice Seasoning
1 Cube Simply Better Thai Palm Sugar
2 Packets Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets

For The Satay Sauce
370ml Simply Better Thai Coconut Milk
120ml Simply Better Irish Made Soy & Ginger Sauce
1 Jar Simply Better Double Roasted Crunchy Peanut Butter
2 Tbsp Simply Better Simply Better Irish Made Sweet Chilli Sauce
3 Cubes Simply Better Thai Palm Sugar
Juice of 1 Lime
4 Tbsp. Chopped Fresh Coriander
Simply Better Thai Jasmine Rice and Handmade Cucumber & Ginger Pickle, to serve

Method:

1. 1. To make the chicken skewers, whisk together the coconut milk in a bowl with the soy sauce, mild curry powder and palm sugar. Cut each chicken thigh into 3 pieces and fold into marinade. Set aside for at least 1 hour or overnight in the fridge.
2. 2. To make the satay sauce, heat the coconut milk in a small pan with the soy & ginger sauce, peanut butter, sweet chilli sauce, lime juice and palm sugar over a low heat until smooth. Stir in the coriander and leave to cool.
   3. Thread the chicken on to skewers and arrange on the barbecue over medium hot coals (or use a griddle pan if you prefer. Cook for 10-12 minutes, turning once or twice, until cooked through and nicely golden.
3. 4. Arrange the chicken satay skewers on plates with dipping bowls of the satay sauce. Add some Thai jasmine rice and cucumber & ginger pickle to serve.
4. NEVEN TIP: If you are using wooden skewers on the BBQ soak them for 30 minutes in cold water before cooking to prevent them from burning.

The Perfect Steake

Ingredients (Serves 2)
Prep Time: 20 minutes (plus at least 2 hours chilling for the chimichurri butter)
Cook Time: 15 minutes

1 Pack of Simply Better 28 Day Matured Irish Angus Rib Eye or Striploin Steaks
Simply Better Italian Extra Virgin Olive Oil
Knob of Butter
2-3 Sprigs of Fresh Thyme
2-3 Garlic Cloves
Sea Salt & Black Pepper

For The Chimichurri Butter
227g Butter, at room temperature
1 Pack Simply Better Handmade Red Chilli Chimichurri

Method:

1. 1. Remove the packaging from your Simply Better Irish Angus Steaks and allow the steaks to breathe at room temperature for a minimum of 10-15 minutes before cooking.
   2. To make the chimichurri butter, place the butter in a bowl with the red chilli chimichurri and beat with a wooden spoon (or use a mixer) until evenly combined. Transfer to a square of parchment paper and then roll up into a sausage shape, twisting the ends to secure. Chill for at least 2 hours and cut into slices and use as required.
2. 3. Drizzle a little olive oil over the steaks and season with sea salt and black pepper just before cooking. Preheat a heavy-based pan over a high heat. Sear the steaks on both sides, reduce the heat to medium and cook for the time indicated below depending on your preference:
3. RARE: 2-4 minutes each side MEDIUM: 4-5 minutes each side WELL DONE: 5-6 minutes each side
4. 4. Add the thyme, garlic and butter to the pan close to the end of the cooking time and allow to foam a little. Use this to baste the steaks.
5. 5. Transfer the steaks to a plate and top with a slice of chimichurri butter and leave to rest for 2-3 minutes before serving with some Simply Better Irish Garlic Potato Gratin.
   TOP TIP: This will keep wrapped in the parchment with an extra wrapping of cling film for up to 1 month and is great melted on to steaks, fish or chicken.

Aromatic Black Bean Beef

Ingredients (Serves 2-4)
Prep Time: 20 minutes (including 15 minutes marinating)
Cook Time: 15 minutes

1 Pack Simply Better Irish Angus Striploin Steaks, at room temperature
2 Simply Better Irish Black Fermented Garlic Cloves, finely chopped
1 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
1 Tbsp. Simply Better Organic Irish Apple Cider Vinegar
2 Tsp. Toasted Sesame Oil
½ Tsp. Baking Powder
1 Tbsp. Cornflour
2 Tbsp. Simply Better Italian Roast Garlic Extra Virgin Olive Oil
2 Pouches Simply Better Aromatic Black Bean Stir-Fry Sauce
1 Onion, Sliced
4 Spring Onions, cut into 5cm batons (whites & green parts separated)
1 Pack Simply Better Tenderstem Purple Broccoli, sliced into bite sized pieces
Freshly Ground Black Pepper
Simply Better Organic Jasmine Rice

Method

1. 1. Remove the fat from the steaks and cut into 1.25cm strips. Whisk the soy and ginger sauce in a shallow dish with the garlic, vinegar, sesame oil, baking powder and cornflour. Fold in the steak strips and marinade for at least 15 minutes at room temperature.
   2. Heat a wok or large frying pan over a high heat. Add half the oil and stir-fry the onion and whites of the spring onions for a few minutes until they have colour but still have crunch. Tip on to a plate.
   3. Add the rest of the oil to the wok and stir-fry half of the beef for 30 seconds on each side until golden brown, then transfer to a plate and repeat with the rest of the beef.
   4. Add all of the beef to the pan and pour over the black bean sauce and simmer for 30 seconds. Add the tenderstem broccoli and stir-fry for 2 minutes until tender but still crunchy.
   5. Tip in the green parts of the spring onion with the stir-fried onion mixture. Season with a very generous amount of black pepper. Mix well to combine and stir-fry for another minute until piping hot. Put some rice into each bowl and top with the aromatic black bean beef to serve.

Crispy Chicken with ‘Nduja & Feta Butterbeans

Ingredients (Serves 2)
Prep Time: 20 minutes
Cook Time: 20 minutes

2 Simply Better Irish Corn Fed Chicken Breast Fillets
70g Simply Better Rustic Sourdough Breadcrumbs
1 Tbsp Simply Better Poultry Seasoning
2 Tbsp Simply Better Parmigiano Reggiano PDO
40g Plain Flour
1 Simply Better Irish Free Range Corn Fed Large Egg
1 Tbsp Simply Better Organic Irish Jersey Milk
2 Tbsp Simply Better Italian Extra Virgin Olive Oil
1 Pack Simply Better Tomistar Tomatoes, cut in half
1 Pack Simply Better Handmade ‘Nduja & Feta Pasta Sauce
1 Pack Simply Better Organic Butter Beans, drained
1 Tbsp Simply Better Italian Mascarpone
2 Tbsp Fresh Basil, torn
Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

Method

1. Cut each chicken fillet into 2 even-sized escalopes. Put the flour on a plate and season generously. Whisk the egg in a shallow dish with the milk and season. Mix the breadcrumbs and poultry seasoning in a separate shallow dish. Dust each chicken fillet in the seasoned flour, then coat in the egg mixture and finally cover evenly with the sourdough breadcrumbs.
2. Heat a large non-stick frying pan over medium to high heat. Add 1 Tbsp. of the oil, then reduce the heat to medium and cook the chicken for 3-4 minutes on each side. Add a knob of butter to the pan towards the end of cooking to achieve a nice golden coloured crumb, then transfer to a plate and keep warm.
3. Meanwhile, heat the remaining oil in a frying pan or skillet pan over a high heat. Add the tomatoes and allow to char for two minutes, before reducing the heat and allowing the tomatoes to soften for 5-8 minutes. Stir in the ‘nduja and feta pasta sauce and cook for a further 4 minutes, add the butter beans and mascarpone, stir well to combine and simmer for 2-3 minutes before finishing with fresh basil.
4. Slice the chicken, spoon the ‘nduja and feta butter beans into warmed wide rimmed bowls and top with the chicken. Garnish with a little extra basil if liked.

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Cheat’s Chicken Kiev

Ingredients (Serves 4)
Prep Time 25 Minutes (including 10 minutes chilling) 
Cook Time | 15 Minutes

2 Packs Simply Better Irish Corn Fed Diced Chicken Breast Fillets
100g Simply Better Rustic Sourdough Breadcrumbs
40g Plain Flour
2 Simply Better Irish Free Range Corn Fed Large Eggs, beaten
1 Tbsp Simply Better Organic Irish Jersey Milk
1 Tub Simply Better Irish Original Cream Cheese
1 Garlic Clove, crushed
1 Tbsp Fresh Flat Leaf Parsley, finely chopped
2 Tbsp Simply Better Italian Extra Virgin Olive Oil
Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

For The Garlic Butter
1 Tbsp Fresh Flat Leaf Parsley, finely chopped
50g Simply Better Abernethy Sea Salted Butter, melted
1 Garlic Clove, crushed

To Serve
2 Packs Simply Better Jersey Cream Mashed Potato and Steamed Tenderstem Broccoli

Method

1. Preheat the oven to 180°C (350°F).
2. Mix the cream cheese, 1 tbsp of parsley and one clove of crushed garlic together in a bowl.
3. Blitz the chicken in a food processor, and season with salt and pepper. Form into 4 even size balls. Hollow out the centre and spoon a tablespoon of the cream cheese mixture into the middle and close over with the chicken. Gently form into a patty shape, and transfer to the freezer for 10 minutes to firm up.
4. Meanwhile melt the butter in a saucepan over a gentle heat, with the remaining crushed garlic and parsley.
5. Add the flour to a bowl with some seasoning. Whisk the egg and milk in a separate bowl with some seasoning and place the breadcrumbs in a third separate bowl.
6. Dust each chicken patty in the seasoned flour, then coat in the egg mixture and finally cover evenly with the sourdough breadcrumbs.
7. Heat the oil in large frying pan over a medium to high heat and cook the chicken for two minutes each side until golden brown. Transfer to the oven for 10 minutes until cooked through.
8. Serve the chicken on warmed plates with some of the mashed potato and steamed Tenderstem broccoli. Spoon over some of the melted garlic butter.

Potato Crust Mushroom & Spinach Quiche

Ingredients (Serves 8)
Prep Time 20 Minutes 
Cook Time 55 Minutes

900g Simply Better Irish Challenger Potatoes
6 Simply Better Irish Free Range Corn Fed Large Eggs
150ml Simply Better Single Source Irish Jersey Cream
1 Pack Simply Better Irish Portobello Mushrooms, cut into thin slices
2 Tbsp Simply Better Italian Extra Virgin Olive Oil
80g Baby Spinach, chopped
2 Tsp Simply Better Italian White Truffle Pesto
Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
1 Tsp Fresh Lemon Juice
Baby Salad Leaves, to serve

Method:

1. Preheat the oven to 180°C (350°F).
2. Bring a large saucepan of salted water to the boil, add the potatoes and cook until tender for about 15–20 minutes. Drain the water and set aside to cool a little.
3. Line a 9.5” spring form tin with parchment paper. Place the potatoes into the base of the tin and smash down. Allow the potatoes to come halfway up the side of the tin. Season generously with salt. Drizzle with 1 tablespoon of oil and bake in the oven for 15 minutes. Remove and allow to cool slightly.
4. Meanwhile in a frying pan, add the remaining oil and fry the portobello mushrooms over a medium to high heat, season generously with salt and pepper and a teaspoon of lemon juice.
5. In a bowl, whisk the eggs, truffle pesto and cream together, season with salt and pepper, then add the spinach and cooked mushrooms, before adding to the cooked potato case. Bake in the oven for 15–20 minutes or until cooked through.
6. Allow to cool slightly before cutting into slices, serve with the baby salad leaves.

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Tiramisu Chocolate Squares 

Ingredients (Makes 9 Squares)
Prep Time 20 minutes (plus at lease 2 hours chilling)
Cook Time 40 minutes

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.

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Coconut Rice Pudding with Strawberry Compote

Ingredients (Seves 4)
Prep Time: 10 minutes
Cook Time: 40 minutes

350ml Simply Better Organic Irish Jersey Whole Milk
1 carton Simply Better Single Source Irish Jersey Cream
4 cubes Simply Better Thai Palm Sugar
1 Tin Simply Better Thai Coconut Milk
100g Simply Better Italian Arborio Rice
Zest of 1 Lemon
1 Packet Simply Better Frozen Irish Strawberries
4 Simply Better Handmade Irish Butter Shortbread

Method

1. Bring the milk and cream to a simmer, then crumble in two pieces of the palm sugar, stirring to dissolve. Stir in the coconut milk, rice and lemon zest. Bring to the boil, then reduce the heat to the lowest setting and cook for 30-40 minutes, stirring frequently, until the rice is tender and creamy.
2. Meanwhile, make the compote. Put the strawberries in a pan. Cut the lemon in half and squeeze in the juice. Crumble in the remaining two pieces of palm sugar. Bring to a gentle simmer and cook for 8-10 minutes until the strawberries can be gently mashed down with a fork. Pour into a bowl and chill in the fridge until needed.
3. Serve the rice pudding warm or cold in bowls and spoon over the strawberry compote. Crumble a shortbread biscuit on to each one to serve.

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