Cook with Neven

Pistachio Banana Bread

Ingredients (Serves 6-8)

140g Butter, plus extra for greasing, at room temperature 
140g Caster Sugar
2 Simply Better Irish Free Range Corn Fed Eggs
1 Tsp. Vanilla Extract
140g Self-Raising Flour
1 Tsp. Baking Powder
1 Pack Simply Better Indulgent Pistachio & Raspberry Shards, finely chopped
2 Large Ripe Bananas (250g)
6 Tbsp. Simply Better Pistachio Spread

FOR THE FROSTING

1 Carton Mascarpone Cheese, chilled
1 Tbsp. Simply Better Orange Blossom Honey
4 Tbsp. Simply Better Pistachio Spread

Method:

• Preheat the oven to 180°C (350°F/Gas Mark 4). Butter a 900g loaf tin and line with parchment paper. Place the butter, sugar and vanilla in a large bowl and whisk until light and fluffy. Break in each egg and sieve in the flour then whisk until combined. 
  
• Peel the bananas and mash well in a bowl, then whisk into the egg mixture. Finally fold most of the pistachio & raspberry shards, reserving a handful for decoration. Spoon in half of the banana bread mixture into the tin and then drizzle in half of the pistachio spread, swirling it in gently with a table knife. Repeat with the remaining banana bread mixture and pistachio spread and bake for 1 hour or until a skewer comes out clean.
  
• Meanwhile, make the frosting. Whisk all the ingredients in a bowl until smooth and thickened. Chill in the fridge until needed. When the pistachio banana bread is cooked remove from the tin and leave on a wire rack to cool completely. Spread the frosting thickly over the pistachio banana bread and decorate with the reserved pistachio & raspberry shards. Cut into slices to serve.

Thai Red Curry Steak Meatballs

Ingredients (Serves 4-6)

2 Tbsp. Simply Better Irish Cold Pressed Rapeseed Oil
2 Packets Simply Better Irish Angus Ultimate Steak Meatballs
4 Shallots, thinly sliced 
2 Tbsp. Simply Better Thai Red Curry Paste 
1 Carton Simply Better Irish Made Angus Beef Stock
1 Tin Simply Better Thai Coconut Milk
2 Cubes Simply Better Thai Tamarind Paste
1 Pack Simply Better Asian Style Greens
Steamed Simply Better Organic Jasmine Rice, to serve
Fresh Coriander, Red Chillies & Lime Wedges, to garnish

Method:

1. Heat half the oil in a large skillet pan or shallow casserole over a medium heat. Add the meatballs in batches and sauté until lightly browned all over. Tip on to a plate.
3. Wipe out the pan and add the rest of the oil. Sauté the shallots for 4-6 minutes until lightly golden. Stir in the red curry paste and cook for another minute, stirring. Pour in the stock and allow to bubble right down. Pour in the coconut milk and add the tamarind paste, stirring to combine.
5. Add the meatballs back into the sauce and simmer gently for 15 minutes until the meatballs are meltingly tender. Scatter over the Asian style greens and drizzle the accompanying dressing on top. Cover with a lid and allow them to steam for 4 minutes. Fluff up the rice and spoon into shallow bowls, then ladle over the curry. Garnish with the pine nuts, coriander, red chillies and lime wedges to serve.

Chilli Con Carne

Ingredients (Serves 4-6)
1 Pack Simply Better Irish Angus Lean Beef Steak Mince (Twin Pack)
3 Tbsp. Simply Better Spanish Extra Virgin Olive Oil
1 Large Onion, finely chopped
1 Simply Better Spanish Sweet Lamuyo Pepper, seeded and diced
4 Garlic Cloves, finely chopped
3 Tbsp. Simply Better Sweet & Smoky Seasoning
1 Tin Simply Better Italian Tomato Pureé
1 Tin Simply Better Italian Chopped Tomatoes
1 Carton Simply Better Organic Red Kidney Beans, drained
20g Bar Simply Better Colombian Dark Chocolate, finely chopped
Sea Salt & Freshly Ground Pepper
Cooked Simply Better Organic Basmati Rice, to serve
Soured Cream & Fresh Coriander Leaves, to garnish (optional)

Method:

1. Remove the mince from the packaging and leave on a plate for 30 minutes to come back to room temperature.
3. Heat a sauté pan or casserole over a high heat. Add 1 Tbsp. of the oil and use to brown the beef and then tip into a bowl.
5. Add the rest of the oil to the heated pan and sauté the onion for about 5 minutes until softened. Tip in the pepper, garlic and sweet & smoky seasoning. Give it a good stir and sauté for another 5 minutes.
7. Turn up the heat a bit and return the beef to the pan. The mix should sizzle a bit when you add the mince. Continue to cook until the mince is well broken up.
9. Add the tomatoes and then fill up the empty tin with water and add that too along with the tomato puree. Season to taste with salt and pepper. Bring to the boil, give it a good stir and put a lid on. Turn down the heat and simmer gently for 30 minutes.
11. Stir in the kidney beans with the chocolate and simmer for another 10 minutes, then remove from the heat and leave to sit for 10 minutes before serving with the rice. Top with a dollop of soured cream and some coriander leaves, if liked to serve.

Sweet Chilli Chicken

Ingredients (Serves 4)

1 Pack Simply Better Irish Corn Fed Chicken Breast Fillets, cut into bite-sized pieces (450g)
3 Tbsp. Simply Better Handmade Soy & Ginger Sauce
2 Tsp. Simply Better Sriracha Seasoning
1 Simply Better Irish Corn Fed Free Range Egg
4 Tbsp. Cornflour
2 Tbsp. Simply Better Handmade Sweet Chilli Sauce
1 Tbsp. Simply Better Organic Irish Apple Cider Vinegar
1 Tbsp. Simply Better Italian Tomato Pureé 
1 Tbsp. Simply Better Orange Blossom Honey
1 Tsp. Simply Better Handmade Hot Chilli Sauce
4 Tbsp. Simply Better Spanish Extra Virgin Olive Oil
Cooked Simply Better Organic Jasmine Rice and Asian-Style Greens, to serve
Toasted Sesame Seeds & Thinly Sliced Spring Onions, to garnish

Method

Put the chicken in a bowl and add 1 tablespoon of the soy & ginger sauce with the sriracha seasoning, egg and cornflour in a bowl and mix well until the chicken is evenly coated. Set aside to marinade.

To make the sauce, put the rest of the soy & ginger sauce in a bowl or jug with the sweet chilli sauce, vinegar, tomato puree, honey and hot chilli sauce, whisking to combine.

Heat the oil in a wok or deep-frying pan over a medium high heat. Cook the chicken in batches for about 4-5 minutes or until cooked through and nicely golden, turning once with a tongs. Transfer to a plate while you cook the remainder. 

Drain and discard the oil from the pan and wipe it clean, then put on a medium-low heat and add all of the cooked chicken along with the sauce. Stir for 1-2 minutes until the sauce begins to bubble gently and thicken and the chicken is evenly coated in the sauce. Garnish with the sesame seeds and give another toss. 

Spoon the rice on to a platter and arrange the Asian-style greens on top, then spoon over the sweet chilli chicken and garnish with the spring onions to serve.

Seared Chicken Tikka with Warm Rice Salad

Ingredients (Serves 4)

2 Packs Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets
1 Jar Simply Better Aromatic Tikka Masala Cooking Sauce 
1 Tbsp. Simply Better Organic Irish Apple Cider Vinegar
250g Simply Better Organic Basmati Rice
4 Spring Onions, thinly sliced (white & green separated)
2 Tbsp. Simply Better Irish Cold Pressed Rapeseed Oil
30g Soft Fresh Herbs, leaves removed and roughly chopped (Coriander, Mint, Basil and/or Flat-Leaf Parsley)
50g Baby Spinach Leaves
1 Pack Simply Better Baby Carrots, trimmed & pared into ribbons 
Simply Better Achill Island Sea Salt & Freshly Ground Pepper

Method

• Put the chicken thighs into a dish and mix with the 4 Tbsp. of the Tikka sauce and the vinegar. Season generously, then set aside to marinade for at least 30 minutes or overnight is perfect covered with clingfilm.
• Rinse the rice very well in a sieve under cold running water. Place the rest of the Tikka sauce in a skillet pan, then rinse out the jar with another 100ml of water and add that as well. Add the rice with the white part of the spring onions and season with salt and pepper, then bring to a simmer. Stir once, then cover and reduce the heat. Cook for 10 minutes, then switch off the heat and without removing the lid leave for another 10 minutes to finish cooking.
• Heat a large non-stick frying pan or griddle pan over a high heat. Add the oil, swirling it around and add the marinated chicken thighs. Reduce the heat to medium, then cook for 3-4 minutes on each side until cooked through and nicely seared. 
• When the chicken is ready, fluff up the rice with a fork and put it in a bowl, scraping any crispy bits from the bottom. Fold in the green parts of the spring onions with the herbs, spinach and carrots. Arrange on a platter and arrange the griddled chicken on top to serve. 

Desserts

Blueberry, Lemon Curd & Brioche Pudding

Ingredients (Serves 4-6)
1 packet Simply Better All Butter Brioche Loaf
30g Butter, softened, plus extra for greasing
120g Simply Better Sicilian Lemon Curd (8 Tbsp.)
1 Pack Simply Better Blueberries
1 carton Simply Better Irish Jersey Cream
250ml Simply Better Organic Irish Jersey Whole Milk
3 Simply Better Irish Free Range Corn Fed Eggs
Icing Sugar, to dust

Method:

• Preheat the oven to 180°C (350°F/Gas Mark 4). Using a serrated knife cut the brioche loaf into 8 or 9 slices. Spread with the butter and about 6 Tbsp. of the lemon curd, then cut each slice into two triangles.
• Lay the brioche triangles over the base of a baking dish and sprinkle over the blueberries.
• Whisk the rest of the lemon curd into the cream in a bowl and then whisk in the milk and eggs. Pour it over the brioche and gently push down the top layer into the liquid so it soaks up all the eggy mixture. Leave for about 5 minutes to settle.
• Put the dish in a small deep roasting tin and pour enough just boiled water into the tin to come halfway up the side of the dish. Bake for 30 minutes until puffed up and golden. Remove from the oven and leave to rest for a few minutes, then serve warm dusted with the icing sugar.