Beef Burgers

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Beef Burgers
Beef Burgers
Servings:4
Preparation Time:5
Cooking Time:15
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Ingredients

  • 125 g Broccoli
  • 1 yolk Free Range Egg
  • 345 g Beef Mince
  • 3 tbsp olive oil
  • 1 handful Coriander chopped
  • 15 g Dijon Mustard
  • 25 g Greek Yoghurt
  • 50 g onion diced
  • 1 handful Oregano chopped

Method

  1. Preheat oven to 180°c.
  2. Combine in a mixing bowl the mince, coriander, oregano, onion, Dijon, and egg yolk.
  3. Mix well and form into two burger patties.
  4. n a medium sized frying pan, heat the oil and brown the burgers on either side
  5. Transfer to the oven and cook for 5-8 mins until cooked through.
  6. To serve: Serve with yoghurt and greens of your choice.

Guilt Free Huevos Rancheros

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Guilt Free Huevos Rancheros
Guilt Free Huevos Rancheros
Servings:1
Preparation Time:
Cooking Time:15
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Ingredients

  • 1 Egg organic
  • 0.5 Avocado cubed
  • 2 Spring Onion Finely chopped
  • 1 Tomato Peeled and chopped into cubes
  • 1 Gluten free tortilla wrap
  • 1 sprig Coriander roughly chopped
  • 1 clove garlic finely chopped
  • 0.5 onion Finely chopped
  • 1 red pepper deseeded and chopped into small cubes
  • 1 pinch salt

Method

  1. Heat a tbsp of oil in a shallow pan and add the garlic and onion.
  2. Sauté until golden and add the chopped tomato and red pepper
  3. Add some salt and pepper.
  4. Let it simmer on medium heat until the pepper has softened and it looks like tomato sauce.
  5. Sprinkle the chopped spring onions on top.
  6. In another pan with oil, fry two eggs (salt to taste).
  7. Place the tortilla on a plate and arrange the avocado strips and the slice of lime on the side.
  8. Spoon a few tablespoons of the tomato sauce on the tortilla
  9. Arrange the eggs on top of the sauce.
  10. Arrange the eggs on top of the sauce.

Lettuce Wraps

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Lettuce Wraps
Lettuce Wraps
Servings:4
Preparation Time:5
Cooking Time:
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Ingredients

  • 4 Spring Onion cut into long strips
  • 2 Chicken Breats cooked & sliced
  • 0.5 cucumber cut into long strips
  • 250 g Hummus
  • 4 leaved Iceberg Lettuce
  • 1 pinch Paprika

Method

  1. Place sliced chicken breast with cucumber, onion, hummus and paprika in lettuce leaf. Then wrap with another leaf to make a wrap. Repeat with remaining ingredients.

Crispy Cauliflower Cakes

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Crispy Cauliflower Cakes
Crispy Cauliflower Cakes
Servings:8
Preparation Time:5
Cooking Time:20
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Ingredients

  • 1 Cauliflower
  • 2 Free Range Eggs beaten
  • 3 tbsp plain or coconut flour
  • 1 tbsp Chives Chopped
  • 5 tbsp Coconut oil
  • 1 clove garlic crushed
  • 1 tsp salt

Method

  1. Cut the cauliflower into florets. Place the florets in a food processor and pulse until they become a rice like texture.
  2. Transfer the riced cauliflower to a large microwave-safe mixing bowl and microwave on high for 2 to 3 minutes, until cooked through.
  3. Remove the bowl from the microwave and set aside to cool for about 5 minutes.
  4. Add the melted or coconut oil, chopped chives, garlic powder, coconut flour, eggs, and salt to the mixing bowl. Mix until all the ingredients are well combined.
  5. Use your hands to form the mixture into 6 to 8 cakes. Set aside.
  6. Heat the oil in a pan over medium heat. NOTE you want the oil to be deep enough to partially submerge the patties.
  7. Fry the cakes in the oil until browned, about 2 to 3 minutes per side. Remove the patties from the oil and place on a paper towel lined plate to remove any excess oil.
  8. Serve with salad.

NEW MUSGRAVE TV AD CELEBRATES 35 YEARS OF LOVING LOCAL

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Musgrave, the name behind Northern Ireland’s leading wholesale and convenience retail brands, SuperValu, Centra, Mace and MarketPlace, is celebrating 35 years of business in Northern Ireland, with the release of a new television advert featuring local store workers, customers and well-known iconic places.

As part of the creative behind the ad, the grocery and convenience retailer carried out a search last month to find people from Northern Ireland to appear in a “top-secret project”. Though project details were not released at the time, over 50 people attended an open casting in Belfast to be in with a chance of landing a role.

It can now be revealed that the project was in fact a brand new 40 second TV advert, celebrating 35 years of Musgrave loving local in Northern Ireland.

The Musgrave business was founded in Cork by brothers Thomas and Stuart Musgrave in 1876. Both brothers later went on to marry the “Robert’s sisters” who came from Enniskillen, Co. Fermanagh. And in 1982, the business expanded into Northern Ireland with the opening of the Duncrue “Cash & Carry” – known today as Musgrave MarketPlace.

The TV ad, directed by top NI talent, Colin McIvor, follows the journey of food from farm to fork, and charts how Musgrave has been ‘loving everything local for 35 years’ and making a positive impact in communities right across Northern Ireland.

Desi Derby, Marketing Director, Musgrave, said: “We are celebrating loving everything local for 35 years and this includes our incredibly talented food and drink producers, our independent retailers, the dedicated people who work in our stores, our warehouse and office colleagues and of course our loyal customers who drive our ambition to always be the best. Supporting local is of paramount importance to Musgrave, that’s why we’ll spend £120 million on Northern Irish food and drink this year, continuing to work with over 140 local suppliers – selling more than 3,000 local products in-store.”

But it was the people of Northern Ireland who became the real stars, following an open casting call looking for homegrown talent, continued Desi.

“All five members of the Carter family from Bangor came along to the open casting and they were so talented that we gave all of them a starring role, including Dad, Steve (44), and his children Cameron (15), Ethan (13), Aaron (10) and Leah (8).  Andrea Trainor (39) and her son Finn (5) from Newtownabbey and sisters, Niamh (16) and Ciara Rogan (10) from north Belfast also impressed us and feature in our advert.

“Eagle-eyed viewers will also see the Titanic Hotel, who are a customer of Musgrave MarketPlace, and the stunning, Silent Valley, make appearances in our ad.  We hope everyone enjoys it and we are looking forward with optimism and confidence to loving everything local for the next 35 years and beyond”, Desi concluded.

The new Musgrave television advert, which will run for a number of weeks, will premiere on UTV on Saturday April 14, during Britain’s Got Talent and at the same time on SuperValu, Centra and Mace’s social media channels.

Chicken Wraps With Pesto-Yoghurt Dressing

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Chicken Wraps With Pesto-Yoghurt Dressing
Chicken Wraps With Pesto-Yoghurt Dressing
Servings:2
Preparation Time:10
Cooking Time:10
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Ingredients

  • 1 tsp olive oil
  • 1 Tomato sliced
  • 2 Chicken Breast skinless, cut into strips
  • 2 lettuce leaves
  • 1 tbsp Oregano leaves
  • 1 tub basil leaves
  • 2 tbsp olive oil
  • 0.5 tub Plain Yoghurt
  • 1 Clove garlic Peeled
  • 1 Pinch salt
  • 1 Pinch Pepper
  • 1 tbsp walnuts Coarsley Chopped

Method

  1. Heat the olive oil in a pan and add the chicken strips and oregano. Cook the chicken thoroughly, and then set aside.
  2. Put the pine nuts/walnuts and the garlic into the food processor or blender until finely minced. Add the olive oil and pulse several times. Add in the basil, yoghurt, and salt. Pulse until thoroughly mixed.
  3. Lay the lettuce leaf flat on a plate. Spread the whole of the leaf with the dressing and then assemble your chicken and tomato slices. Wrap, secure with a toothpick and serve.

Turkey Chilli

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Turkey Chilli
Turkey Chilli
Servings:4
Preparation Time:10
Cooking Time:40
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Ingredients

  • 4 Handful Baby Spinach
  • 1 Pinch Black Pepper
  • 3 tbsp olive oil
  • 3 Tomato Chopped
  • 1 tbsp Chilli Powder
  • 1 Courgette Chopped
  • 2 clove garlic Minced
  • 1 tsp ground cumin
  • 1 onion Diced
  • 0.5 tsp Paprika
  • 1 Jalapeno Seeded and Diced
  • 1 pinch salt
  • 450 g Turkey Mince Can be substituted for beef mince

Method

  1. In a large saucepan heat the oil over medium heat.
  2. Add the onion and jalapeño, and cook until soft.
  3. Stir in the garlic and courgette
  4. Cook for a minute and add the seasonings.
  5. Stir and add the turkey mince to the pot. Cook until no longer pink in the center.
  6. Add the spinach and tomatoes, and season with salt and pepper.
  7. Simmer until vegetables are soft and chili is thickened, 30-40 minutes. You can simmer for several hours to improve flavor; simply add water or broth to the pan.
  8. Serve hot.

Lemon Roast Chicken with new potatoes and vegetables

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Lemon Roast Chicken with new potatoes and vegetables
Lemon Roast Chicken with new potatoes and vegetables
A classic roast chicken dinner with a herby twist. A family favourite packed with good nutrition.
Servings:4-6
Preparation Time:20
Cooking Time:1 hour 45 minutes
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Ingredients

  • 1 chicken
  • 1 Lemon
  • 500 grams New potatoes
  • 6 garlic cloves crushed
  • 4 carrots cut into chunky sticks
  • 1 Broccoli head Cut into florets
  • 1 tablespoon olive oil
  • 1 Lemon
  • Handful Fresh Rosemary
  • Handful Fresh Thyme
  • 1 tablespoon Flour
  • 250-300 milliliters chicken stock
  • Pinch salt and pepper

Method

  1. Preheat the oven to 200C/400F/Gas6.
  2. Put the chicken in a large roasting tin.
  3. Cut the lemon into quarters and place in the cavity of the chicken with the thyme, rosemary and garlic.
  4. Rub a little olive oil over the chicken and season with salt and pepper.
  5. Place the chicken into the hot oven and cook for 30 minutes.
  6. Meanwhile put the new potatoes into a bowl with the olive oil and season with salt and pepper. Strip the thyme leaves off the stalks and stir this in too. Toss until the potatoes are well coated.
  7. After 30 minutes, take the chicken out of the oven and scatter the potatoes around the base the chicken. Scrape out all the herb mix from the bowl and pour over the potatoes. Put back into the oven for 30 minutes.
  8. After 30 minutes, take the chicken out of the oven and drain some of the juices off into a small saucepan.
  9. Add the carrots to the roasting dish with the chicken, toss them with the potatoes and put back in the oven for another 30 minutes.
  10. To make the gravy, whisk the flour into the juices from the chicken in the saucepan and place over a low heat on the hob. Slowly pour in the stock, gently whisking all the time. Continue to simmer to reduce the consistency to how you like your gravy to be.
  11. Check the chicken is cooked by piercing the thigh with a skewer and making sure the juices run clear. Take out of the oven and allow to stand for 10 minutes before carving.
  12. Steam the broccoli florets for 10 minutes.
  13. Serve the chicken with the potatoes, carrots and broccoli and a little gravy.

Rainbow salad

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Rainbow salad
Rainbow salad
Servings:2
Preparation Time:10
Cooking Time:5
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Ingredients

  • 50 g pumpkin seeds – Optional use sunflower seeds.
  • 4 Vine tomatoes quartered
  • 1 carrot grated
  • 1 yellow pepper finely sliced
  • 3 scallions finely chopped
  • 1/4 red or white cabbage finely shredded
  • 2 handfuls of blueberries
  • For the dressing:
  • 30 g Fresh Parsley
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar or white wine vinegar
  • 1 tsp Mustard

Method

  1. Gently heat the pumpkin/sunflowers seeds over a medium heat until they just start to pop.
  2. Layer the salad ingredients in a large bowl and sprinkle the seeds over the top.
  3. Place the parsley, olive oil, vinegar and mustard in a blender and blitz until smooth and creamy.
  4. Toss the salad and serve with the dressing.

Chocolate Brownies

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Chocolate Brownies
Chocolate Brownies
Servings:20
Preparation Time:20
Cooking Time:30
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Ingredients

  • 140 g Dark Chocolate
  • 225 g butter
  • 5 Free Range Eggs
  • 450 g caster sugar
  • 110 g plain flour
  • 55 g Cocoa Powder

Method

  1. Heat the oven to 190C//Gas 5. Line a 8x12in baking tin with baking parchment.
  2. Melt the butter and sugar together in a large pan.
  3. Remove from heat and beat in the rest of the ingredients.
  4. Pour into the baking tin and bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.
  5. Take out of the oven and cool in the tin. Cut into 2in squares when cool.