SuperValu, Raheny

Harissa Chicken Pasta by Sarah Butler #SuperValu Method Heat the olive oil in a saucepan on a medium heat and soften the red onion, pepper, tomatoes and garlic for 2-3 minutes. Add the harissa and tomato puree, combine the ingredients. Add the water and bring to a simmer. Add the crème fraiche, parmesan and cooked pasta and combine everything. Finally, add the cooked chicken and basil. Season with salt and pepper before serving. Recipe Tip: This is equally delicious without meat for a vegetarian option. Ingredients 1 handfull Basil Leaves chopped finely 4 - Cherry Tomatoes halved 2 - Chicken Breast cooked and shredded. 1 tbsp Creme Fraiche 1 clove Garlic minced 1 tbsp Olive Oil 100 g Parmesan Cheese grated 200 g Pasta 1 small Red Onion sliced thinly 1 - Red Pepper sliced thinly 1 - Salt and Pepper 2 tbsp SuperValu Signature Tastes Harissa Sauce 1 tsp Tomato Puree 100 ml Water you can use the water the pasta was cooked in.

Summer Strawberry Skewers with melted chocolate and treats by @sarahbutlerathomeofficial #SuperValu Directions Thread the marshmallows and strawberries onto skewers. Carefully toast over a campfire or gas stove (not too close to the flame!) and turn slowly until golden. To make the fondue, combine the chocolate, milk and cream in a saucepan on low heat, stirring frequently until the chocolate has melted and has a glossy finish, remove from heat once the chocolate has melted completely. Stir in the vanilla extract. If you want to thin the consistency simply add a little more milk or cream. Pour sauce into a fondue pot, surround with your favourite dipping snacks, and enjoy! Ingredients SuperValu Signature Tastes Irish Strawberries SuperValu Marshmallows Schar Gluten Free Pretzels SuperValu Salted Popcorn 6 Pack SuperValu Milk Chocolate Chips SuperValu Fresh Irish Milk SuperValu Double Cream Dr. Oetker Madagascan Vanilla Extract

Strawberry Daiquiri Mousse with Meringue Drops by Sarah Butler #SuperValu 400g SuperValu Signature Tastes Strawberries, diced (plus extra to decorate 100g icing sugar Juice of half a lemon 40ml Rum (optional) 200g double cream 2 egg whites 2 gelatine sheets Place the gelatine sheets in cold water to soften. Place the strawberries in a food processor or blender, blitz until smooth. Combine the strawberry mixture with 50g icing sugar and the lemon juice in a saucepan. Place on a simmer for 10 minutes to reduce slightly. Remove the saucepan from the heat and add the softened gelatine sheets, whisk until dissolved, and allow the mixture to cool completely. Mix in the rum at this point, if using. Whisk the egg whites with the remaining 50g icing sugar until peaks form, about 4-5 minutes, then set aside. Keeping 4-5 tablespoons aside for decorating. Beat the cream until stiff, Keeping 4-5 tablespoons aside for decorating. Fold the cream into the cooled strawberry mixture Finally, gently fold the egg whites into the mixture until combined. Divide the mixture between 4 serving glasses or dishes of choice. Refrigerate overnight if possible to allow it to set. Place the meringue set aside for decorating into a piping bag with a Star nozzle. Pipe small meringue drops about ½ inch wide onto a baking tray and bake for 30 minutes at 150C, then turn the oven off and leave inside or 1 hour.

Sarah Butler has a summer salad for our #SuperValu Signature Tastes Tomatoes #capresesalad🍅

Berry Tiramisu by Kevin Dundon Directions 1. Place half the strawberries and raspberries in a blender with the water, icing sugar and lemon juice. Blend until smooth. Pass through a sieve and pour in a container. 2. Quickly dip the ladyfingers in strawberry puree (5-10 seconds). Arrange in a serving dish. 3. Whisk egg yolks, sugar, and vanilla until pale and fluffy. Fold in mascarpone and cream. In a separate bowl, whisk egg whites until soft peaks form. Gently fold into mascarpone mixture. 4. Layer ladyfingers, strawberries, puree (optional), and mascarpone mixture in a dish. Repeat until full, then chill 1-3 hours. 5. Garnish with extra strawberries, mint, and red sugar before serving. Ingredients 75 g Caster Sugar 200 ml Creme Fraiche 2 tbsp Creme de Cassis optional 1 pack Fresh Berries to serve 250 ml Fresh Cream 1 - Lemon juice only 250 g Mascarpone Cheese 1 pack Milk Chocolate to decorate 200 g Sponge Ladyfinger Biscuits 50 g SuperValu Icing Sugar 680 g SuperValu Mixed Frozen Berries 1 tsp Vanilla Extract 150 ml Water

Grilled salmon pesto risotto by @kevindundon #SuperValu Directions Choose a wide saucepan with a thick base and preheat a griddle pan or a barbecue to medium. On a low heat slowly, heat the oil and add the chopped shallots, garlic, and cook gently for 30 seconds until softened. Mix well to ensure it does not stick to the base of the pan Stir in the Arborio rice. Allow the rice to become glazed and cook without any liquid for 1-2 minutes, stirring at all times. Next add the white wine, stirring continuously. Add some simmering vegetable stock into the rice (low / medium heat at all times). Add the stock little by little, never adding the next ladle until the previous one has evaporated. It is vitally important not to rush this process but continue to add all of the liquid or until the rice is plump and tender about 15-18 minutes. Meanwhile, drizzle some oil on the salmon fillets. Season well and line the barbecue ridges with lemon slices and add the salmon over. Sear for 5-8 minutes until the salmon is fully cooked using the lemon slices as a flavour enhancer and protection to avoid the skin of the salmon to attached to the griddle. Remove the salmon from barbecue and keep warm. (Alternatively, grill salmon in the oven at 240oC for 13-14 minutes.) Once risotto is nearly cooked, add in the peas, green pesto and scallions. Season well. Remove from the heat, stir in mascarpone and parmesan to taste. Check the seasoning, and add extra lemon juice or green pesto to balance acidity. Serve the risotto immediately with flaked barbequed salmon, rocket leaves, and additional Parmesan cheese if desired.

Beef & Chorizo Burger Feast by @kevindundon #SuperValu

You need to wake up to Sarah's Fluffy Blueberry Pancakes soon. #SuperValu

Sarah's White Chocolate Cheesecake with Fresh Berries #SuperValu Method To make the biscuit base, crush the digestive biscuits until fine and add the melted butter, mix until well combined. Spoon into the base of larger tin or divide between the six cutters if making mini cheesecakes. Press down well to compact the biscuit base, especially around the edges. Refrigerate while you make the filling. To make the filling, add all ingredients into a bowl and whisk using an electric whisk or by hand until it reaches a smooth texture. Pour the filling into the biscuit base and smooth it out. Cover in cling film and refrigerate overnight. To decorate, pipe the whipped cream on top, around the edges and fill the centre with fresh strawberries and raspberries. Ingredients Biscuit Base 80 g Butter melted 170 g Digestive Biscuits Cheesecake Filling 250 ml Fresh Cream 2 tbsp Icing Sugar 250 g Mascarpone Cheese (or Philadelphia) 1 handfull Mixed Berries (chopped, optional) 1 tsp Vanilla Extract 100 g White Chocolate melted Decoration 200 ml Fresh Cream whipped 120 g Raspberries 120 g Irish Grown Strawberries

Be #FrankAndHonest? #Eurovision

Sarah's Fresh Fruit Sherbet given the recent sunshine is a save for the summer! #SuperValu Method Repeat below method for each of the above flavours. Freeze the fruit overnight in a zip lock bag. Place the frozen fruit and the condensed milk into a food processor and blitz for 3-4 minutes until smooth. Pour into freezer friendly container and freeze until solid. Remove 5-10 minutes before serving to soften a little, this makes it easier to scoop. Enjoy! Ingredients Mango & Passion Fruit Sherbet 60 ml Condensed Milk 390 g Mango peeled and chopped into cubes 2 - SuperValu Passionfruit juice & seeds Pineapple & Lime Sherbet: 60 ml Condensed Milk 1 - Lime juice lime 390 g SuperValu Pineapple chopped into cubes Strawberry & Raspberry Sherbet: 60 ml Condensed Milk 390 g Irish Grown Strawberries

Asian Beef Burger Kevin Dundon #SuperValu Method Combine the mayonnaise and peanut rayu to create a rayu mayonnaise. In a second bowl, to make the pickled cucumbers, combine the rice vinegar, water, caster sugar, sesame oil and seeds. Stir with a whisk until the sugar is dissolved and add the sliced cucumber and leave to marinate for 20-30 minutes in the cold liquid. Drizzle some oil on the pre-heated barbeque ridge or griddle pan and add the burgers. Over indirect heat or medium/low heat, cook the burgers on both sides for 4-5 minutes each side until cooked through. Once the burgers are cooked, drizzle the burger buns with olive oil and warm on the barbecue. When warmed, remove from the barbecue and place on a serving platter. Assemble the burgers on brioche buns with rayu mayonnaise, pickled cucumber, crispy onions and kimchi. Ingredients Ingredients: 6 - Brioche Buns 2 tbsp Olive Oil 40 g Salad Leaves 1 pinch Salt and Pepper 6 - SuperValu Signature Tastes Fresh Irish Hereford Prime Gourmet Beef Burgers Pickled Cucumber: 2 tbsp Caster Sugar 0.5 - Cucumber thinly sliced 50 ml Rice Vinegar 1 tbsp Sesame Oil 1 tbsp Sesame Seeds 50 ml Water Rayu Mayonnaise: 4 tbsp Mayonnaise 4 tbsp Peanut Rayu To Serve: 100 g Crispy Onions 100 g Kimchi

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Man do I like the look of this Indian Inspired Lamb Naan. Perfect for using up leftover lamb by Jess Murphy @kai_galway #SuperValu Method 1. Preheat your oven to 180°C. 2. Roast your seasoned, cubed aubergine for 35 mins or until crispy golden brown. 3. Combine ingredients to make yogurt sauce. 4. Toast the naan bread and spread with hummus, add your salad ingredients and dot your leftover lamb on top with lovely dollops of mango chutney and your zesty yogurt sauce. Ingredients 2 - Aubergine cubed and seasoned 0.5 - Cucumber sliced 30 g Fresh Coriander 30 g Fresh Mint 300 g Lamb Chops 1 - Leftover Lamb thinly sliced 1 pack Naan Bread garlic flavored, cut in half 1 pack Pomegranate Seeds 1 large Red Onion thinly sliced 1 pack Rocket 1 tub SuperValu Hummus 3 tbsp SuperValu Signature Tastes Mango Chutney 300g For the yogurt sauce: 2 cloves Garlic crushed 1 - Lemon juice & zest 1 - Salt & Black Pepper 100 g SuperValu Greek Style Yogurt 30 g Tahini

Kevin Dundon's High Protein Berry Smoothie #SuperValu Method In a small bowl mix the goji berries and 1 tablespoon of water, allow to set for 15 minutes to make the berries softer. Transfer goji berries to a blender, add all other ingredients, and pulse until smooth. Divide into 2 serving glasses and enjoy. Ingredients 160 g Frozen Blueberries 30 g Goji Berries 30 g Protein Powder 25 g SuperValu Flaxseed Crunch 100 g SuperValu Natural Yoghurt 100 g SuperValu Pineapple cut into chunks 100 ml Water

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Latest Special Offers ⬇️ https://bit.ly/4aIx33G Join #SuperValu Real Rewards in seconds at the checkouts for free with no reoccurring costs to you only exclusive benefits of weekly savings and vouchers. Enjoy Same Day Collection or Delivery when you order before 12 noon. 🛍🚚 Valid ➡️ 01/05 unless otherwise stated. Over 18's Only. Please drink responsibly

Air Fryer Spinach & Mozzarella Arancini bu Kevin Dundon #SuperValu Ideally prepare the risotto rice the night before or at least let rest for 2 hours. Heat 3 tbsp olive oil in a wide, heavy-based saucepan over low heat. Add shallots and garlic and cook for 1 minute until completely softened. Add the rice and stir well for 1 minute. Pour in the white wine and continue stirring the rice until the wine has evaporated. Gradually add the warm stock, one ladleful at a time, stirring gently and allowing each addition to be absorbed before adding the next, this will take about 20 mins. Add Parmesan, remove from heat, and let the rice cool. In a separate pan over high heat, sauté spinach in 1 tbsp of olive oil for 2 minutes until wilted. Season and remove from heat. Once cool, chop the spinach into smaller pieces and add to a bowl with mozzarella and season. Divide the risotto rice into 6 equal large balls about the size of golf balls. Flatten each ball gently using cling film, creating a groove in the centre. Add the mozzarella and spinach mixture, then fold over to recreate the large ball, ensuring the cheese is completely enclosed. Refrigerate loosely covered until needed. Prepare three separate bowls with flour, beaten eggs and Panko breadcrumbs mixed with some Parmesan. Dip each rice ball into the flour, shaking off excess, then dip into the egg, allowing any excess to drip off . Finish by coating in the breadcrumbs. Place the arancini balls on a bed of breadcrumbs and keep them covered in the fridge until needed. Preheat the air fryer to 200˚C. Place the arancini in the air fryer basket, with a little oil if desired, and air fry for 8-9 minutes until golden brown all over. Serve immediately while the cheese is still melting in the centre. Accompany with roasted pepper relish, a sprinkle of Parmesan and optional basil and rocket salad leaves. Ingredients lsited on SuperValu recipes

Rojito Tomato Baked Eggs En Cocotte by Kevin Dundon #SuperValu Method: Preheat the oven to 180°C. Remove the tops of the tomatoes, extracting some flesh and seeds with a teaspoon. Place the hollowed tomatoes in an oven-safe dish. Over medium heat, sauté the bacon and shallots for 2 minutes. Remove from heat and transfer the mixture to a bowl. Combine the bacon and shallot mixture with crème fraîche, half of the cheddar cheese, and half of the spring onions. Season generously with salt and pepper. Spoon the prepared mixture into the hollowed tomatoes. Carefully break a raw egg into each tomato. Sprinkle pesto over the eggs and top with the remaining cheddar cheese. Sprinkle a little pepper over the top and place the dish in the preheated oven for approximately 15 minutes or until the eggs in each tomato are cooked to your liking. Remove from the oven and serve immediately. Garnish with extra pesto, bread soldiers, and a side of baby salad leaves drizzled with salad dressing. Ingredients 1 - 100ml Ice Pop Moulds 2 slices Bread 1 day old, cut into large croutons, plus extra for soldiers 100 g Cheddar Cheese grated 3 tbsp Creme Fraiche 4 small Eggs 4 tsp Green Pesto 1 tbsp Oil 80 g Salad Leaves 4 - Shallot finely chopped 4 - Signature Tastes Organic Rojito Tomatoes 1 portion Spring Onions sliced 100 g Streaky Bacon sliced 2 tbsp SuperValu Mustard & Honey Dressing

Santa will really appraciate these Wreath Cookies this Christmas🎅🏻 #christmasbaking #supervalu #sharethemagic