SuperValu, Talbot Street

Roast Chicken and Homemade Gravy with Sarah Butler using a 2.1KG Chicken from our plenty for €20. Ingredients 30 g Butter melted 2 - Carrots roughly chopped 1 - Celery Stick roughly chopped 1 - Chicken whole - approx 1.5kg 350 ml Chicken Stock 1 tbsp Fresh Rosemary thyme, sage individual or a mix. 1 - Lemon halved 2 tbsp Olive Oil 1 - Onion halved 1 - Onion roughly chopped 1 tbsp Plain Flour 1 - Salt and Pepper to season Method Preheat oven to 190C, fan 170C, gas 5. Place all the vegetables on the base of a roasting tin. Place the halved onion into the cavity of the chicken and place the chicken on top of the vegetables. Place the melted butter and olive oil in a small jug and drizzle over the chicken, coating it well. Season with salt and pepper. Place the roasting tin in the oven undisturbed for one hour. After one hour, remove and cover with tin foil for an additional 20 minutes. Pierce the thigh with a skewer to check if your chicken is fully cooked, and the juices should run clear. Carefully remove the chicken from the tin, place it on a chopping board, and allow it to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin. While the chicken is resting, make the gravy: Place the roasting tin over a low flame. Stir in 1 tbsp flour and use a fork to mix the flour with the vegetables and juices. Gradually whisk in the chicken stock, stirring constantly until you have a thickened sauce. Simmer for 2 minutes. Scrape any sticky bits from the tin with a spoon and mix them into the gravy. Strain the gravy into a small saucepan, then simmer and season to taste. Recipe Tips: Freeze any leftover gravy! Serve with some roast chicken breasts on a busy day. Gravy freezes really well; freeze flat in a zip lock bag to have with roast chicken breasts on a busy day! #SuperValu

Pizza Bites lunchbox filler from @sarahbutlerathomeofficial 🍕 Ingredients 1 tsp Balsamic Vinegar 100 g Cherry Tomatoes 1 - Egg beaten 4 - Fresh Basil 2 cloves Garlic 60 g Grated Cheese 2 tbsp Olive Oil 1 - Salt and Black Pepper to season 1 sheet Shortcrust Pastry 1 tbsp Tomato Puree Method: Preheat oven to 200C, 180C fan, Gas 6 To make the homemade tomato sauce, place the tomatoes, garlic, balsamic vinegar, olive oil and a little salt and pepper into a small ovenproof dish. Bake for 15 minutes or until the tomatoes have softened. Place the tomato and garlic mixture into a deep jug with the tomato puree and basil leaves and blend until smooth. Use a scone cutter to cut 8 circles out of the pastry sheet. Spoon a little of the tomato mixture into the centre of each pastry circle. Sprinkle a little cheese on top. Fold over to form a semi-circle and pinch the edges together to seal. Pierce with a fork and brush with a little egg wash. Place on a baking tray and bake for 14 minutes. Cool on a raised wire rack. Tip: Try this recipe with puff pastry for an equally delicious twist!

Delicious chocolate chip cookies for all the family to enjoy! Ingredients 0.5 tsp Baking Soda 150 g Brown Sugar 100 g Caster Sugar 1 - Egg 185 g Plain Flour 1 handfull SuperValu Signature Tastes Dark Chocolate chopped 115 g Unsalted Butter 2 drops Vanilla Essence Method 1.Preheat oven to 180°C and line a baking tray with parchment paper. 2.In a microwave-safe bowl, melt the butter for about 30 seconds or until completely melted. 3.Add both sugars to the melted butter and whisk well until combined. 4.Add the egg and vanilla essence and whisk again until smooth. 5.Sift in the flour and baking soda and stir with a wooden spoon until a soft dough forms. 6.Fold in the chopped chocolate with a spatula or your hands. 7.Drop heaped tablespoons of dough onto the prepared tray, leaving some space between them. 8.Bake for 12 to 14 minutes or until golden and slightly crisp on the edges. 9.Let the cookies cool on the tray for 10 minutes before transferring to a wire rack to cool completely. 10.Store in an airtight container for up to a week. Baking Tips: You can use any kind of chocolate you like, such as milk, white, or dark. You can also add nuts, dried fruits, or oats for extra texture and flavor. If you prefer chewy cookies, bake them for less time and let them cool on the tray. If you prefer crispy cookies, bake them for longer. #SuperValu

Banana and Chocolate Chip Bake by @sarahbutlerathomeofficial Ingredients 1 tsp Baking Soda 3 - Banana very ripe/blackened 120 g Caster Sugar 120 g Chocolate Chips divided 2 large Eggs 0.5 tsp Salt 190 g Self-Raising Flour 120 g Unsalted Butter at room temperature 0.5 tsp Vanilla Extract Method: 1.Preheat Oven to 200C, 180C fan, Gas 6. Line a 2lb loaf tin. 2.Beat the butter and sugar together until pale and fluffy with a mixer. 3.Add one egg at a time, beating between each. 4.Mash the bananas well with a fork and add them to the mixing bowl along with the vanilla extract and mix to combine. 5.Mix the flour, baking powder together and sieve into the mixture. 6.Add the salt and mix everything well. 7.Fold the chocolate chips into the mixture. 8.Spoon the mixture into the lined loaf tin. 9.Bake for 50 minutes, covering with foil after 30 minutes to prevent the top from burning. 10.Rest on a wire rack to cool slightly before slicing. Tip: Bake two loaves at the one time, this freezes and defrosts really well.

Creamy Chicken and Lemon Gnocchi by Kevin Dundon's Ingredients (serves 4 people) 3 tsp Basil Leaves 50 g Butter 400 g Chicken Fillets 1 tsp Dijon Mustard 250 ml Fresh Cream 3 cloves Garlic Chopped 150 g Goats Cheese or Parmesean 1 zest Lemon and Juice 1 tbsp Olive Oil 1 - Onions Chopped 400 - Pasta or Fresh SuperValu Gnocchi 50 g Spinach Method In a sauté pan, over medium high heat, sprinkle some salt in the pan and a drizzle of olive oil. Add the chicken pieces and sear for 2 minutes until coloured on both sides. Add the butter and allow to melt and foam for 30-45 seconds. Add the onion, garlic and sauté for a further 3-4 minutes until the onion are starting to be translucent and the chicken nearly cooked through. Next, add the lemon zest and dijon mustard. Pour the cream and crumble the goat cheese over the mixture. Season with salt and pepper and finally add half of the lemon cut into slices to add flavour while simmering. Simmer over medium /low heat for 5-8 minutes until the sauce is coating the back of the spoon and the chicken is fully cooked. Keep warm while, cooking the gnocchi. Place a large saucepan filled with water and seasoned with salt to boil over high heat. Once boiling, add the gnocchi all at once. Bring them to the boil and let them simmer for 1 minute or so. Best tip is to wait for the gnocchi to float to the surface then then you can lift them up. Keep a little bit of cooking water to loosen the sauce if needed. Add the cooked 400g of gnocchi into the chicken and lemon cream mixture and toss once to coat the gnocchi. Add the spinach and basil leaves and let them wilt for 30-45 seconds. Check the seasoning and add extra lemon juice and a few tbsp of boiling water from the gnocchi if needing extra acidity or to loosen the sauce. Serve immediately and enjoy while piping hot with extra fresh basil leaves. #SuperValu

Summery Chicken Shawarma Salad by Jess Murphy Shawarma is an authentic Levantine dish, usually in the form of a wrap. I have made this one into a colourful DIY salad platter to make it more fun for the whole gang during summer. @kai_galway #SuperValu Directions Firstly, make the yoghurt dip: In a bowl, mix the yoghurt with grated cucumber, chopped mint, and 2 smashed garlic cloves. Drizzle with olive oil for a fancy touch, and serve in a small dish. Grab a big ol' platter and shred up your cooked chicken. In a separate bowl, toss cherry tomatoes with red onion (thinly sliced or diced), chopped coriander, and basil. Slice in some roasted red peppers and season with salt and pepper. Set aside. Spread hummus on your platter, dot it with olives, and drizzle with olive oil. Now, arrange the shredded chicken, toasted pita bread, and yoghurt dip around the platter. Finally, add the vibrant tomato salad for a "wow factor"! 1 SuperValu Signature Tastes Whole Irish Rotisserie Chicken SuperValu Signature Tastes Free Range Whole Chicken (1.5 kg) 1 pot of thick Greek yoghurt Total 0% Greek Yogurt (150 g) 3 cloves of garlic SuperValu Loose Garlic (1 Piece) 20g fresh mint SuperValu Fresh Mint (20 g) 1/2 cucumber, grated (excess juice squeezed out) SuperValu Cucumber (1 Piece) 2 packets of cherry tomatoes Signature Tastes Irish Piccolo Cherry Vine Tomatoes (250 g) 2 pointy peppers, roasted SuperValu Signature Tastes Sweet Pointed Red Pepper (2 Piece) 1/2 red onion SuperValu Red Onions Net (750 g) 20g fresh coriander SuperValu Growing Coriander (1 Piece) 20g fresh basil Funky Soul Sea Salt Grinder (95 g) Pepper Funky Soul Whole Black Pepper Grinder (45 g 2 packets of wholemeal pitta BFree Gluten Free Wholemeal Pitta Breads 4 Pack (220 g) 1 pot of hummus The Happy Pear Happy Hummus (150 g) 35mls of olive oil SuperValu Olive Oil (500 ml) SuperValu Greek Halkidiki & SPANISH Black Olives (150 g)

Who fancies @sarahbutlerathomeofficial's stunning charcuterie board for the Bank Holiday. Over 18s only, please drink responsibly.

Homemade chicken gyros with Kevin Dundon Ingredients 8 - Chicken Thighs boneless, skinless 0.5 - Cucumber chopped 3 - Garlic Cloves chopped 1 - Lemon zest and juiced 2 tbsp Mint finely chopped 2 tbsp Olive Oil 2 tsp Oregano chopped 250 ml SuperValu Greek Style Yogurt To Serve: 1 - Baby Gem Lettuce 300 g French Fries 8 - Pitta Breads 1 - Red Onion thinly sliced 2 - Tomatoes sliced Method 1. The night before, place the chicken thighs in a bowl and add 100ml of yogurt, 2 cloves of garlic, half of the lemon zest, half of the lemon juice, olive oil and oregano. Stir to combine and cover with cling film. Place in the fridge to marinate for 30 minutes minimum, overnight for a better result. 2. Next, prepare the cucumber tzatziki. Cut the cucumber in half lengthways and remove the seeds, grate into a bowl and stir in 150ml of the yogurt, mint, 3. 1 chopped garlic clove, and the second half of lemon zest and juice. 4. Check the seasoning, cover with cling film and place in the fridge. 5. Preheat the barbecue to medium or a charcoal barbecue until the ashes turn white. 6. Prepare the fillings. Slice the tomatoes and red onion thinly. Cook your French fries. 7. Thread two chicken thighs on two skewers and grill for 8-10 minutes, turning once. 8. Once the chicken is cooked through, keep warm over indirect heat and heat up the pittas. 9. Serve the chicken by carving the meat out of the skewers into the warm bread with the fillings, fries and a good dollop of cucumber the tzatziki sauce.

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

The Irish Mammy Salad, we all have our favourites but sunshine is needed for this Irish tradition! #SuperValu #irishfood