Dunnes Stores Simply Better Christmas Brochure 2022

INSIDE, EVERYTHING YOU NEED TO MAKE YOUR CHRISTMAS SIMPLY BETTER.

Welcome

Christmas is a time for family and friends and this year I would like to share some of my favourite recipes with you using some of the fantastic products from the Simply Better collection, which can be found in your local Dunnes Stores, so you can really impress your guests.

It’s a pleasure to cook with so many great ingredients from the Simply Better Collection and the products featured in this booklet are made by some of Ireland’s best food producers. I have also added new products to my cookware range which is available to buy in your local Dunnes Stores and online at www.dunnesstores.com so I hope you get to try it and cook along with me this Christmas.

From all of my team at MacNean House & Restaurant and my colleagues on the Simply Better team in Dunnes Stores, may I wish you and all your family a very Happy Christmas and New Year.

Cooking!

Neven Maguire

Simply Better

Find all of Neven’s recipe videos on our Simply Better Facebook and Instagram Accounts @SimplyBetterDS

Meet the MAKERS

IRELAND’S EXPERT PRODUCERS

We are delighted to work with some of Ireland’s best food producers this Christmas to create our Award Winning Simply Better Collection. From delicious all butter mince pies to bronze turkey crowns, we have collaborated with our producers to bring you the very best quality Irish food to make your Christmas Simply Better.

Julie & Nadine O’Hara O’Hara’s of Foxford | Co. Mayo

Owen & Lorna Mullins Zanna Cookhouse | Co. Wexford

Brian, Catriona & Rory Flaherty What’s for Pudding | Co. Meath

The Murphy Family Ardsallagh Goat’s Cheese | Co. Cork

Michael, Yvonne & Darragh Waldron Waldron Family | Co. Roscommon

Robert Bullock Le Patissier | Co. Dublin

Siobhan Lawless Foods of Athenry | Co. Galway

Doreen & Wilfred Carleton Carleton Cakes | Co. Monaghan

Paul Hogan Hogan’s Farm | Co. Meath

Sarah Hennessy & Jeffa Gill Durrus Cheese | Co. Cork

Tom & Laura Sinnott Wexford Home Preserves | Co. Wexford

Kevin Aherne Sage | Co. Cork

IPE

Potted Poached Salmon with Sourdough Toasts

Ingredients (Serves 6-8)

400g Simply Better Poached Organic Irish Side of Salmon

1 Tub Simply Better Handmade Cucumber & Ginger Pickle

4 Tbsp Crème Fraiche

180g Full Fat Cream Cheese

1 Tbsp Creamed Horseradish

2 Sprigs of Fresh Dill, finely chopped

15g Fresh Chives, finely chopped

Juice of ½ Lemon

Sea Salt & Freshly Ground Black Pepper

Slices of Toasted Sourdough, to serve

Lambs Lettuce, to serve Quartered Radishes, to serve

Sliced Gherkins, to serve

Method

1. Combine the cream cheese, crème fraiche and horseradish in a large bowl. Flake in the poached salmon then add the dill, chives and lemon juice. Season with salt and pepper and gently fold together until evenly combined.

2. Spoon a teaspoon or two of the cucumber and ginger pickle into the base of some glass jars or ramekins and top with the salmon mixture. This can be served straight away or left overnight to chill, either sealed or covered tightly with cling film.

3. Serve on a platter with slices of toasted sourdough, lambs lettuce, radishes and gherkins.

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REC IPE

Orange & Honey Glazed Irish Ham

1. Soaking the gammon before cooking is always a good idea, place the gammon in a large pot and cover with cold water. Leave to soak for at least 6 hours or overnight is best, then drain.

2. The gammon can be cooked in the oven as per pack instructions but for a slightly moister ham place the gammon in a large pot, cover with water and bring to the boil, skimming off any residue that rises to the top. Add celery, onion, thyme and peppercorns, return to the boil and simmer allowing 25 minutes per 500g plus an extra 20 minutes.

3. Once cooked and completely tender, drain and leave until cool enough to handle.

4. Preheat the oven to 190°C (375°F/Gas Mark 5) Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat. Stud the ham with cloves and place into a large roasting tin with a little water.

6. Empty the ham glaze from the jar into a small pot and heat gently, stirring continuously, until it reaches a more spreadable consistency. Brush the glaze over the full surface of the ham. Place on the middle shelf of the oven and cook for 30 minutes, brushing over any remaining glaze half way through.

7. Remove from the oven and allow to stand for 15 minutes before slicing and serving.

Award Winning

Meet the MA K ERS

WALDRON FAMILY MEATS

We are delighted to work with the Waldron Family to source our award winning Hand Cut Unsmoked Irish Ham and Rack of Bacon. The Guild of Fine Food awarded our ham three stars at this year’s Great Taste Awards and described the ham as:

“A beautiful example of ham that showcases the superior quality of the meat. Sweet, yet subtle, we loved the high seasoning on the product. We found this to be addictive; going back for more, and praising the tenderness of the meat which still retained a great texture. Exquisite.”

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Turkey & Ham Pie

Ingredients (Serves 6-8)

- 400g Simply Better Ready to Roll All Butter Puff Pastry

450g Leftover Simply Better Heritage Bronze Irish Reared Turkey, cut into bite sized pieces

- 275g Leftover Simply Better Cooked Ham, cut into bite sized pieces

250g Simply Better Irish Made Poultry Gravy

150ml Simply Better Single Source Irish Jersey Cream

1 Simply Better Corn Fed Egg, beaten with a splash of milk

120ml Dry White Wine

75g Butter

- 1 Large Onion, finely chopped

2 Carrots, diced

Celery Sticks, diced

Small Leeks, trimmed and finely sliced

100g Button Mushrooms, halved

Tsp Dijon Mustard

Tsp Fresh Thyme Leaves

50g Plain Flour, plus extra for dusting

- Sea Salt and Freshly Ground Black Pepper

Method

1. Heat 25g of the butter in a large skillet pan set over a medium heat. Add the onions, carrots, celery and thyme and sauté for 6-8 minutes, until tender but not coloured. Add the rest of the butter and allow to melt, then stir in the flour and cook for 1 minute. Whisk in the poultry gravy and the wine until the sauce is thickened and smooth.

2. Bring to a simmer, then add the leeks and mushrooms and cook for 3-4 minutes, until tender. Stir in the jersey cream and mustard and cook for another minute or two, stirring. Season to taste, then remove from the heat and fold in the turkey and ham. Transfer to an ovenproof dish and leave to cool.

3. Preheat the oven to 180°C (350°F / Gas Mark 4).

4. Roll the puff pastry on a lightly floured board until it’s the thickness of a €1 coin and large enough to easily cover the ovenproof dish. Brush the edge of the pie dish with the egg wash, then cover with the pastry. Use a sharp knife to trim down as necessary and use a fork to lightly press around the edges to crimp it. Stamp or cut out leaves from the pastry leftovers if liked. Brush with more egg wash and make a small hole in the middle to allow the steam to escape.

5. Bake in the oven for about 40 minutes, until the pastry is cooked through and golden brown. Serve straight to the table.

REC IPE

Perfect Christmas Gravy

Ingredients (Makes about 500ml)

1 Pouch Simply Better Irish Made Free Range Chicken Stock

1 Tbsp Simply Better Irish Made Redcurrant Jelly

3 Tbsp Madeira

1 Heaped Tbsp. Plain Flour

Sea Salt & Freshly Ground Black Pepper

Method

1. Pour the turkey juices from the roasting tin into a jug, then spoon off 2 tablespoons of the fat (which will be sitting on the top) and put this back into the unwashed roasting tin. Spoon off any remaining fat from the cooking juices and discard.

Put the roasting tin directly on the hob over a gentle heat and stir the flour into the residue in the tin. Cook on the hob for a minute or two, stirring, until golden. Pour in the Madeira, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes, until reduced and thickened, stirring occasionally.

Whisk in the redcurrant jelly until dissolved, then add the skimmed juices from the roast turkey into the gravy and season to taste. Strain into a warmed gravy boat to serve.

Sausage Meat Stuffing Balls

Ingredients (Makes 10-12)

454g Simply Better Irish Pork Sausage Meat

175g Simply Better Rustic Ciabatta Breadcrumbs 100g Butter

1 Onion, finely chopped 50g Dried Cranberries

Method

1 Tbsp Chopped Fresh Flat-Leaf Parsley

2 Tsp Chopped Fresh Mix Herbs, such as Sage, Rosemary & Thyme

Sea Salt & Freshly Ground Black Pepper

1. Preheat the oven to 200°C (400°F /Gas Mark 6).

2. Melt the butter in a sauté pan set over a medium heat, then add the onion and sauté for about 5 minutes, until softened. Remove the pan from the heat and mix in the sausage meat, breadcrumbs, dried cranberries and herbs, then season generously.

3. Shape into balls and place on a baking tray lined with tin foil. Bake in the oven for 30 minutes until golden brown and cooked through.

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Entertaining ESSENTIALS

Simply Better TIKI Grey Label

Sauvignon Blanc 750ml

NOW €11.99 was €14.99 | save €3

This is a finely tuned and balanced wine; its rich fruit upheld and freshened by crisp citrus acidity with a lingering finish on the palate.

This would make a smart accompaniment to all types of seafood, such as a salmon, and shellfish, or indeed roasted poultry.

Simply Better Chateauneuf Du

Pape Rouge 750ml

NOW €27.99 was €34.99 | save €7

Big, bold flavours of ripe plum, juicy dark cherries and rich blackberry fruits are aided by a verve of warming spice from the syrah and undergrowth notes.

Powerful and generous with robust tannins, think rich and hearty dishes for this wine. Roasted red meats like lamb or beef will be a perfect match to the character here.

Simply Better Chianti Classico DOCG

Campomaggio 750ml

NOW €12.79 was €15.99 | save €3.20

This Chianti presents a typical characteristic nose of scented red berry fruits like raspberry and cherries. The palate is defined by juicy, crunchy red fruits such as redcurrants, and is supported by fresh racy acidity and a hint of oak. Full-bodied with grippy tannins this is a finely balanced Chianti.

Partner this superb, full bodied red with roast lamb studded with garlic and rosemary.

Simply Better Chateau de Pierreux Brouilly 750ml

NOW €15.99 was €19.99 | save €4

This wine is made from the gamay grape, giving it a lighter, softer style that will appeal to those who prefer their reds to be on the easier side.

Its high acidity means it would work beautifully with your Christmas turkey and ham.

WINES of the world

Cathal McBride from Food & Wine Magazine shares his tips on food and wine pairings this Christmas with our range of exclusively selected Simply Better wines.

20% OFF

All Simply Better Wines

Simply Better Riesling Aus Der Steillage 750ml

NOW €11.99 was €14.99 | save €3

A wonderfully balanced wine, the palate opens to notes of orchard pears and crisp apples in a clean and fresh expression with nuanced complexity in the form of honey and citrus blossom. Dry, with a distinctive minerality there is a depth of flavour here with lemon and lime citrus providing a refreshing acidity.

I would recommend serving this with some smoked salmon.

Simply Better H.Blin Champagne Blanc

De Noirs Brut 750ml

NOW €36.79 was €45.99 | save €9.20

A wine with an intensely fragrant and heady perfume of ripe pears, along with toasted hazelnuts and notes of buttery brioche.

This is a superb value wine that would be great served with rich fish dishes, shellfish such as prawns or simply as an aperitif.

Simply Better Prosecco DOC

Extra Dry 750ml

NOW €15.12 was €18.99 | save €3.87

The Sacchetto family have been making wine in the Veneto region for almost 100 years, and this example is a touch on the sweeter side of dry.

It would be an excellent aperitif on the big day, and also an ideal accompaniment to spicy starters such as chilli prawns.

Simply Better Torre Oria Cava Brut

Reserva 750ml

NOW €12.79 was €15.99 | save €3.20

Deliciously juicy, there is a tantalising complexity of flavours that enlivens the palate before extending into a lengthy, dry finish.

An approachable wine, this is light and refreshing, and while ideal as an aperitif it would also pair well with shellfish and canapés.

Offers valid until 02.01.23.

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are delighted to work with the Flaherty Family from Kilmessan in Co. Meath to source our range of Handmade Puddings.

We are very proud to produce puddings for the Simply Better Collection in Dunnes Stores. We make about 54-60 puddings at a time, it’s a small number but we find it allows us to give plenty of attention to the whole process.

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