Centra and SuperValu kick off 2021 with a Renewed Focus on Value

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Centra and SuperValu have put value at the heart of their current campaigns, kicking off the new year by raising awareness of their extensive own-brand offer and promotions.

The own brand value-led promotions showcase the most comprehensive product range to date, with over 600 own brand products on offer at SuperValu and over 350 available at Centra stores across Northern Ireland – on average 33% cheaper than the better-known brands.

In addition to own brand, shoppers will also find over 200 special offers in SuperValu and over 100 in Centra every 3-week period, starting from January 18th, across food, household, cleaning and baby.

In addition, over 600 branded products will be price-matched against Tesco in SuperValu and both SuperValu and Centra shoppers will enjoy extra value on weekly Fab Four deals.

This renewed focus comes on the back of a challenging year for NI consumers, where value has emerged as a strong motivator for purchasing decisions in light of the financial pressures of the pandemic and more time at home as a result of lockdowns. This builds on the already established global shift among consumers towards affordable quality own brand options, with private-label brands increasingly seen as equivalent or a suitable substitute, in some instances, to the better known multi-national brands.

Desi Derby, Marketing Director for Centra and SuperValu, said:

“We’re committed to providing our customers with the best value in convenience and the past year has shown that value is at the forefront of the shoppers mind as they look to navigate the pressures of Covid and save money post-Christmas.

 “Our investment in own brand lines demonstrates growing consumer demand for an expanded range of affordable grocery products and we are confident consumers will not be disappointed by the extensive range on offer at both Centra and SuperValu alongside their great quality and value.

“Most shoppers will shop a mix of branded and own-brand products to varying degrees, so hundreds of branded products are also price checked against Tesco every week across our stores to make sure we are constantly delivering value for our shoppers on all the products they want to shop. Our latest campaigns are designed to ensure that message is communicated loud and clear to NI consumers who are facing more weeks of lockdown ahead and who are looking to balance their shop with everyday items, inspiration, indulgence and health, but all at a great price”.

Only Slaggin’s Buttered & Stuffed Turkey Crown

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Only Slaggin’s Buttered & Stuffed Turkey Crown
Only Slaggin’s Buttered & Stuffed Turkey Crown
Servings:4-6
Preparation Time:10
Cooking Time:3
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Ingredients

  • 1.4 kg Grove Farm turkey
  • 100 g butter at room temperature
  • 300 g Stuffing
  • Pinch of salt and pepper

Method

  1. Bring the turkey crown out of the fridge at least 45mins before you plan to cook.
  2. Preheat oven to 190ºC
  3. Place the turkey on a trivet in your oven dish or use some veggies to create a trivet that will just keep the turkey off the base of your pan.
  4. Cover the turkey with the soft butter ensuring a thick coverage all over the breast area and season generously with salt & pepper
  5. Place the stuffing into the neck end of the bird.
  6. Cover the bird with foil and place into the oven. Cook the turkey until the internal temperature is showing 75ºc or the juices run clear.
  7. As a rough guide for timings if your turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins.
  8. Approximately 30 mins before you remove the turkey from the oven remove the foil to allow the skin to crisp up and take on the wonderful golden colour.
  9. Allow the turkey to rest for at least 30mins covered in foil with a tea towel on top to help retain a little of the heat.
  10. The turkey won’t go cold as you prepare the other sides and gravy to go with your meal, The resting period is just as important as the other stages and will allow the meat to relax and provide for a more juicy, succulent slice of turkey on your plate.

Only Slaggin’s Ultimate Christmas Toastie!

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Only Slaggin’s Ultimate Christmas Toastie!
Only Slaggin’s Ultimate Christmas Toastie!
Servings:1
Preparation Time:10
Cooking Time:10
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Ingredients

  • 2 Slices Sourdough or Bloomer Bread
  • 2 tbsp Hellmann’s mayonnaise
  • 2 tsp Colman’s mustard
  • 2 tbsp Ocean Spray cranberry sauce
  • 2-3 Slices Centra gouda cheese slices
  • 2 Thin Slices Fresh For You red onion
  • 2 Slices Pickle if desired
  • Leftover Christmas meats pre-cooked bacon, ham, turkey, stuffing etc. 1-2 slices of each

Method

  1. Preheat a a heavy frying pan to a medium heat
  2. Slice the bread of choice into thick slices at least 1/2 inch thick.
  3. Spread a layer of mayonnaise on each side of the bread, then flip. The mayo sides will form the crispy outside layers of the toastie.
  4. Start with a layer of mustard and cranberry sauce on each slice of bread.
  5. Load up with a good melting cheese like Centra Gouda which works particularly well.
  6. Add some thinly sliced red onion and the slices of turkey. Add spoonful of cranberry sauce, some bacon slices, stuffing and ham.
  7. Finally add some pickles and another slice of cheese and top with the last piece of bread, mayo side up!
  8. Carefully transfer the sandwich the heated pan. The mayo will start the toasting & caramelizing. Cover a weighted object in tinfoil (like another pan or pot) on top of the sandwich to stop it falling over and keep it pressed down against the pan…
  9. When the bottom layer has toasted and the cheese is starting to melt, carefully turn the sandwich over and repeat the process.
  10. When both sides are toasted, and the cheese is melted. Remove, slice and enjoy!

Only Slaggin’s Coca Cola Roast Ham in Marmalade Glaze

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Only Slaggin’s Coca Cola Roast Ham in Marmalade Glaze
Only Slaggin’s Coca Cola Roast Ham in Marmalade Glaze
Servings:6
Preparation Time:10
Cooking Time:3
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Ingredients

  • 2 kg Cookstown gammon joint
  • 6 litres Coca- Cola to cover and poach the ham You may need a little more depending on the size of the pot
  • 1 Jar Robertson’s marmalade
  • 1 orange
  • Handful of cloves
  • salt and pepper

Method

  1. Soak ham for a couple of hours in cold water (replace the water every hour) to remove any excess salt
  2. Poach the ham in the Coca-Cola adding some sliced oranges, cloves and peppercorns etc. to the liquid.
  3. After 60-90 mins depending on size remove the ham and remove the skin from the ham leaving approximately 1/4 inch of fat on the ham.
  4. Preheat oven to 180ºC
  5. Discard poaching liquid and score the ham into diamonds.
  6. Place cloves into the corner gaps between each diamond
  7. Place into the oven for 10mins uncovered to allow the scored fat to begin to render
  8. Sprinkle the ham liberally with black pepper.
  9. Cover with the marmalade (as it heats up it will cover the ham)
  10. Return to the oven for approximately 1 hour, basting in the marmalade reduction every 10 mins. During this time if you need extra liquid in the pan add a little pure orange juice to the ham / marmalade juices to enable the baste to continue.
  11. When cooked remove and let the ham rest 10-15 mins before slicing

Only Slaggin’s Pigs in Blankets

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Only Slaggin’s Pigs in Blankets
Only Slaggin’s Pigs in Blankets
Servings:6
Preparation Time:10
Cooking Time:30
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Ingredients

  • 454 g Denny pork cocktail sausages
  • 2 packets Denny streaky bacon
  • sweet chilli sauce, BBQ sauce or cranberry sauce Optional

Method

  1. Pre-heat oven to 180ºc
  2. Cut each rasher of bacon in half
  3. Wrap one half rasher of bacon around each cocktail sausage, making sure that the seal is underneath the bacon. Skewer with a cocktail stick if necessary.
  4. Place on a lightly greased oven tray and roast in a pre-heated oven, 200ºc for 25 to 30 minutes, or until the bacon is cooked and starting to crisp.
  5. Once cooked, to add a little extra flavour to your pigs in blankets try coating or brushing them with BBQ sauce, sweet chilli Sauce or spread some cranberry sauce over them before returning to the oven for a few minutes to allow for the sauce to lightly caramelize.

Only Slaggin’s Roasted Potatoes

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Only Slaggin’s Roasted Potatoes
Only Slaggin’s Roasted Potatoes
Servings:6
Preparation Time:10
Cooking Time:60
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Ingredients

  • 2 kg Maris Piper potatoes
  • Pinch of salt and pepper
  • 3-4 tbsp goose fat alternatively use olive oil or large knob of butter
  • 2 sprigs fresh rosemary or 1tsp dried
  • 1 full bulb of garlic
  • Splash of red wine vinegar Optional

Method

  1. Preheat a deep baking tray with the goose fat in the oven at 200ºc. Optional: add 1 tbsp of red wine vinegar into the baking tray when heating the fats before the potatoes go in.
  2. Peel the potatoes and cut into similar sized pieces.
  3. Boil the potatoes for approximately 8 mins
  4. Drain the potatoes, add a lid to the boiling pot and give a light shake to rough up the edges.
  5. Add the garlic cloves, herbs and potatoes to the pan
  6. Return to the oven for approximately 45-60mins until golden all over

Only Slaggin’s Roasted Vegetables

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Only Slaggin’s Roasted Vegetables
Only Slaggin’s Roasted Vegetables
Servings:4-6
Preparation Time:10
Cooking Time:60
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Ingredients

  • 6 carrots
  • 3 parsnips
  • 2 Onions
  • 2 garlic bulbs
  • 6 tbsp Centra Olive Oil
  • Pinch of salt and pepper
  • 3 tsp dried or fresh Herbs (sage, rosemary and thyme work well)
  • 1 large orange
  • Splash of balsamic or white wine vinegar

Method

  1. Preheat a deep baking tray with some olive oil at 180ºc - 200ºc
  2. Peel the carrots & parsnips, cut into similar sized pieces.
  3. Quarter the onions and split the garlic
  4. In a bowl mix half the carrots with a couple tablespoons of olive oil, a pinch of salt & pepper. Add a 1 tsp of Rosemary and 3-4 garlic cloves skin on and mix. Finally add a splash of balsamic or white wine vinegar, mix and place into the baking tray
  5. In the same bowl, mix the second half of the carrots with a couple tablespoons of olive oil, a pinch of salt & pepper, 1 tsp of Sage, a handful of garlic cloves and the juice of one orange. Place into the baking tray on opposite side.
  6. In the same bowl, add the onion, parsnip and remaining garlic with a couple tablespoons of olive oil, a pinch of salt & pepper, 1 tsp of Thyme and then place in between the 2 sets of carrots.
  7. Place in the oven for approximately 25-30 mins until the vegetables start to caramelize. At this point pour some honey or maple syrup over the parsnips in the centre and return to the oven until you have the colour of your choice across the roasted veg (around 5-10 minutes)

Only Slaggin’s Garlic Sprouts with Crispy Lardons & Parmesan Crumb

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Only Slaggin’s Garlic Sprouts with Crispy Lardons & Parmesan Crumb
Only Slaggin’s Garlic Sprouts with Crispy Lardons & Parmesan Crumb
Servings:4-6
Preparation Time:10
Cooking Time:30
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Ingredients

  • 400 g Fresh For You Brussels sprouts
  • 2 tbsp unsalted butter
  • 2 tbsp Centra Olive Oil
  • 1/2 tsp salt
  • 1/4 tsp Pepper
  • 2 Cloves of garlic minced
  • 50 g breadcrumbs
  • 50 g grated parmesan
  • 65 g bacon lardons

Method

  1. Preheat baking sheet with 1 tbsp of oil at 200ºC
  2. Peel and remove stalk of the sprouts. Slice them in half.
  3. Combine melted butter, olive oil, salt and pepper, minced garlic in bowl.
  4. Add the sprouts and mix until they are all coated.
  5. Add the parmesan and breadcrumbs to the bowl (leaving a small portion aside) and mix until coated.
  6. Place the coated sprouts on a baking sheet in a single layer with the flat side down. Sprinkle the leftover parmesan and breadcrumbs on top.
  7. Sprinkle the lardons into any gaps between the sprouts.
  8. Bake for 15-20 mins at 200ºC

Christmas Tree Cakes

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Christmas Tree Cakes
Christmas Tree Cakes
Servings:
Preparation Time:
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Ingredients

  • 100 g Neill’s self-raising flour
  • 100 g McKinney’s caster sugar
  • 3 tbsp Cocoa Powder
  • 100 g unsalted butter at room temperature
  • 2 Fresh For You medium eggs
  • 3 tbsp Fresh For You milk
  • 1 tsp Dr Oekter vanilla extract
  • Strawberry laces
  • Smarties/ Jelly Tots or your sweets of choice
  • Sprinkles
  • Candy canes/ straws/ cake pop sticks
  • Icing sugar to dust

Method

  1. Preheat the oven to 180 degrees. Grease and line a 9-inch cake tim with baking paper.
  2. In a large bowl cream together the butter, caster sugar and vanilla extract with an electric mixer. Add the eggs, one at a time and mix continuously.
  3. Sift in the flour and cocoa powder into the mixture and mix. Add the milk, bit by bit and continue mixing.
  4. Spoon the cake mixture into the prepared tin and bake in the oven for 20 minutes until a skewer comes out clean.
  5. Allow to cool for a few minutes and place on a cooling rack to cool. Once the cake is completely cooled cut it into 8 triangles.
  6. Turn the cake triangles upside down for flatter surface, if needed. Decorate with smarties, strawberry laces, jelly tots, sprinkles or your sweets of choice! Dust with icing sugar to look like snow.
  7. Snap off the curved part of the candy cane and insert the straight part into the flat bottom of the cake triangle.

Mulled Wine

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Mulled Wine
Mulled Wine
Servings:1
Preparation Time:5
Cooking Time:15
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Ingredients

  • 750 ml Bottle Rare Vineyards Malbec
  • 2 cinnamon sticks
  • 4 Cloves
  • 2 Strips Lemon Zest Peeled with a vegetable peeler
  • 2 Strips Orange Zest
  • 4 tbsp caster sugar

Method

  1. Place the red wine, cinnamon, cloves, lemon zest and sugar in a large pan.
  2. Cook on a low heat for 10 minutes.
  3. Remove from the heat and cool, leaving to infuse for about 30 minutes.
  4. To serve, heat without boiling and pour into mugs or heatproof glasses.