Simply Better at Dunnes Stores

#Ad | These Thai Chicken Burgers are packed with flavour! Find the recipe from our brand ambassador @nevenmaguire below and shop the ingredients, including our Thai range from @sabarestaurantdublin online and in your local @dunnesstores Ingredients | Makes 4 2 Packs Simply Better Irish Corn Fed Diced Chicken Breasts 70g Simply Better Fresh Sourdough Breadcrumbs 2 Tsp Simply Better Thai Yellow Curry Paste Handful of Fresh Coriander 1 Onion, roughly chopped 1 Tbsp Simply Better Italian Extra Virgin Olive Oil 1 Pack Simply Better Handmade Seeded Burger Buns, toasted 4 Tsp Simply Better Spiced Apricot Chutney 1 Cucumber, sliced into ribbons Sweet Potato Fries, to serve For the Mint Yogurt 250g Simply Better Authentic Greek Yoghurt (10% Fat) 2 Tbsp Finely Chopped Mint Leaves, plus extra for garnish Juice of ½ Lemon Method To make the patties, place the diced chicken, breadcrumbs, curry paste, coriander and onion in a food processor and blitz to combine. Divide the mixture into four and with wet hands shape into even sized patties. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the patties and cook for 4–5 minutes on each side until cooked through. To make the mint yogurt, combine the yoghurt, mint and lemon juice in a bowl and mix well. To assemble, top the toasted burger bun with the minted yoghurt, cucumber ribbons, extra mint leaves, the chicken patties and apricot chutney. Serve with sweet potato fries.

#Ad | Level up your weeknight dinners with this Crispy Chili Beef recipe from our brand ambassador @nevenmaguire Shop the ingredients online and instore @dunnesstores Serves 2 Ingredients 1 Pack Simply Better Irish Angus Sirloin Steak 5 Tbsp. Simply Better Irish Made Soy & Ginger Sauce 1 Tsp. Simply Better Expertly Blended Chinese Five Spice 1 Tsp. Toasted Sesame Oil 2 Tbsp. Simply Better Limited Edition Hot Honey, plus 1 Tsp. 3 Tbsp. Cornflour 125g Simply Better Organic Jasmine Rice 2 Tbsp. Simply Better Organic Apple Cider Vinegar 2 Tbsp. Simply Better Irish Made Sweet Chilli Sauce 2 Tbsp. Simply Better Handmade Hot Ketchup 1 Tsp. Sesame Seeds Steamed Simply Better Tenderstem Purple Sprouting Broccoli, to serve Method Cut the sirloin steak into thin strips and put in a shallow dish. Add 2 Tbsp. of the soy & ginger sauce with the Chinese five-spice, sesame oil and the 1 Tsp. of the hot honey. Mix well to combine, then cover with clingfilm and leave for 20 minutes or overnight in the fridge is fine too – just allow it to come back up to room temperature before you want to cook it. Toss the marinated beef strips in the cornflour until evenly coated and then spread out on to the crisping up tray of your air fryer. Switch the air fryer onto 200°C (400°F). Cook the beef strips for 11 minutes until crisp and golden brown, tossing them with a tongs once or twice to ensure they cook evenly. Meanwhile, rinse the jasmine rice well and then cook in a large pan of boiling salted water for 10-12 minutes until tender. Drain into a sieve and keep warm over a pan with a little simmering water. To make the sauce, put the remaining 3 Tbsp. of soy & ginger sauce into a wok or large non-stick frying pan. Add the remaining 2 Tbsp. of hot honey with the vinegar, sweet chilli sauce and hot ketchup. Put on a medium heat and stir with a spatula until bubbling and evenly combined. Take the cooked beef strips and add to the wok, tossing until they are evenly coated in the sauce. Divide the rice between bowls and spoon the crispy chilli beef on top. Scatter over the sesame seeds. Serve with the broccoli in a separate bowl alongside

#Ad | This French Dip Steak Sandwich is so tasty! Find the recipe from our brand ambassador @nevenmaguire below and shop the ingredients online or in your local @dunnesstores Ingredients | Serves 2 2 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil 25g Simply Better Abernethy Sea Salt Butter 3 Large Onions, halved & thinly sliced 2 Celery Sticks, peeled & finely chopped 2 Tbsp. Plain Flour 400ml Simply Better Chianti Classico 1 Carton Simply Better Irish Angus Beef Stock 2 Simply Better Irish Angus Sirloin Steaks, at room temperature 1 Tbsp. Simply Better Steak Seasoning 2 Organic Sourdough Baguettes 100g Simply Better French Comté, grated Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper Method Heat a sauté pan over a high heat. Add half the oil with butter and sauté the onions for 5 minutes to soften. Season generously and then stir in the celery. Cover with a lid and cook for 20 minutes until evenly caramelised, stir regularly to ensure they cook evenly. Stir the flour into the caramelised onion mixture and cook for 2 minutes, stirring. Pour in the wine and allow to bubble down a little, scraping the bottom of the pan with a wooden spoon to remove all the sediment. Pour in the stock and cook for another 10 minutes until nicely reduced and thickened, stirring occasionally. Meanwhile, heat a non-stick frying pan over a high heat. Sprinkle the steaks all over with the steak seasoning. Add the remaining oil to the pan and then add the steaks, then cook for 7-9 minutes for medium rare, turning once or twice. Remove from the heat and leave to rest in the pan for about 5 minutes. Preheat the grill to high. Cut the baguettes in half and smear with the roasted garlic aioli. Put on a baking sheet and cover with the Comte cheese. Put under the grill for 2-3 minutes until bubbling and lightly golden. Carve the steak into slices and arrange on the bottom halves of the baguettes, then drizzle the resting juices on top. Sandwich together with the tops and cut each one in half again so you have 4 sandwiches. Arrange the steak sandwiches on plates with a bowl of the French onion dip to serve.

#Ad | Looking for a dinner that can be served up in less than 30 minutes? Try this Cajun Salmon with Coconut Rice & Mango Slaw from our brand ambassador @nevenmaguire Shop the ingredients online or in your local @dunnesstores Serves 4 Ingredients 3 Tbsp. Simply Better Rapeseed Oil 1 Bunch Spring Onions, trimmed & finely chopped 200g Simply Better Organic Basmati Rice, well rinsed 200ml Simply Better Organic Coconut Milk 2 Packs Simply Better Irish Organic Salmon Darnes 2 Tsp. Simply Better Expertly Blended Cajun Seasoning 1 Pack Simply Better Fresh Cavolo Nero, thinly sliced ¼ Small Red Cabbage, cored & thinly sliced 1 Pack Simply Better Baby Carrots, cut into matchsticks 1 Red Onion, thinly sliced 1 Simply Better Tree Ripened Mango, peeled & diced Juice of 1 Lime Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper Method Heat 1 Tbsp. of the oil in a heavy-based pan over a low heat and gently soften the spring onions for a minute or two. Stir in the rice and cook, stirring for another minute. Tip in the coconut milk with 200ml of water. Bring to a gentle simmer, stirring then cover and cook for 10 minutes. Remove from the heat and leave for another 10 minutes to finish cooking. Meanwhile, heat a large non-stick frying pan. Rub the salmon flesh with the Cajun seasoning. Add 1 Tbsp. of the oil to the pan and then add the salmon, flesh side up. Cook for 4-5 minutes until the skin is crispy, then flip over and cook for another 2-3 minutes until just cooked through and tender. Put the Cavolo Nero into a bowl and massage with the rest of the oil and plenty of seasoning. Fold in the red cabbage, carrots and red onion. Gently stir in the mango with the lime juice. Fluff up the coconut rice with a fork and arrange on plates with the Cajun salmon and mango slaw to serve.

#Ad | These Irish Ham & Cheddar Breakfast Muffins are the perfect weekend breakfast! Find the recipe from our brand ambassador @nevenmaguire below and shop the ingredients in your local @dunnesstores Ingredients | Makes 12 320g Self-Raising Flour 140g Simply Better Handmade Tomato Relish, plus extra to serve 1 Pack Simply Better Thinly Carved Honey & Clove West Cork Ham, finely chopped 75g Baby Spinach Leaves, finely chopped 1 Pack Chives, finely chopped 150g Simply Better West Cork Co-Op Drinagh Vintage Cheddar, grated 100ml Simply Better Italian Extra Virgin Olive Oil 250ml Simply Better Organic Irish Jersey Milk 2 Simply Better Irish Free Range Corn Fed Large Eggs Simply Better Achill Island Sea Salt & Cracked Black Pepper Method 1. Preheat the oven to 180°C Fan (350°F). Place the flour, relish, ham, spinach, chives, cheddar, oil, milk, eggs, salt and pepper in a large bowl and mix until just combined. 2. Divide the mixture between 12 muffin tins lined with paper cases and cook for 25-30 minutes or until cooked when tested with a skewer. 3. Turn out onto a wire rack to cool slightly. Serve with the extra tomato relish.

#Ad | This Creamy Chicken & Chorizo with Crispy Potatoes is the perfect weeknight dinner! Find the recipe from our brand ambassador @nevenmaguire below and shop the ingredients in your local @dunnesstores Serves 4 Ingredients 675g Simply Better Challenger Potatoes 2 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil 1 Tbsp. Simply Better Expertly Blended Garlic & Herb Seasoning 1 Pack Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets, cut into bite-sized pieces 2 Tbsp. Simply Better Expertly Blended Sweet & Smoky Seasoning 1 Red Onion, finely chopped 2 Large Garlic Cloves, minced ½ Pack Simply Better Spanish Chorizo, diced 75g Simply Better Italian Sun-Dried Tomatoes, drained & thinly sliced 100ml Simply Better Free Range Chicken Stock 1 carton Simply Better Irish Original Cream Cheese 1 Pack Simply Better Irish Cavolo Nero, shredded Handful of Fresh Basil Leaves Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper Method Switch the air fryer onto 200°C (400°F). Cut the potatoes into cubes with the skin on and dry off any excess moisture with kitchen paper. Put them in the air fryer and toss in half of the oil. Season with salt and the garlic & herb seasoning. Air fry for 20 minutes until the potatoes are crisp and golden brown, shaking once or twice to ensure they cook evenly. Meanwhile, heat a sauté pan or wok with oil over a high heat. Add the chicken and toss in the sweet and smoky seasoning, quickly sauté the chicken for 2-3 minutes until golden brown but not cooked through. Tip in the onion, garlic and chorizo. Sauté for another 3 minutes until the chicken is just tender. Add the sun-dried tomatoes to the chicken mixture, tossing to combine. Pour in the chicken stock and allow to bubble down, then stir in the cream cheese. Stir in the Cavolo Nero and season to taste. Simmer for 1-2 minutes until the Cavolo Nero has cooked. Serve the crispy potatoes and creamy chicken & chorizo in shallow bowls and scatter over the basil and season with extra pepper to serve. NEVEN’S TOP TIP The potatoes could also be cooked in the oven at the same temperature, but they will need about 25-30 minutes in total.

#Ad | This Chicken & Sweet Potato Curry from our brand ambassador @nevenmaguire is one of his most popular recipes. Our new Classic Curry Seasoning is available online and in stores now @dunnesstores Ingredients 2 Tbsp Simply Better Italian Extra Virgin Olive Oil 1 Large Onion, finely chopped 1 Tbsp Freshly Grated Root Ginger 2 Tsp Simply Better Expertly Blended Garlic Flakes 2 Tbsp Simply Better Expertly Blended Classic Curry Seasoning 2 Tsp Simply Better Expertly Blended Ground Turmeric 1 Tin Simply Better Italian Chopped Tomatoes 1 Tbsp Simply Better Handmade Apricot Chutney, plus extra to serve 1 Tin Simply Better Organic Coconut Milk 750g Sweet Potatoes, peeled and cubed 2 Packs Simply Better Irish Corn Fed Chicken Thighs, cubed 1 Carton Simply Better Organic Chickpeas, drained & rinsed 4 Tbsp Simply Better Authentic Greek Yoghurt (0% fat) Fresh Coriander Sprigs Simply Better Achill Sea Salt & Freshly Ground Black Pepper Warm Simply Better Italian Piadina Romagnola IGP Alla Riminese, to serve Method 1.Heat the oil in a large pan over a medium to high heat and sauté the onion for about 10 minutes until golden brown. Stir in the ginger and garlic flakes and cook for another minute. Add the curry powder and turmeric with a pinch of salt and continue to cook for a minute or two. 2.Add the tomatoes, apricot chutney and coconut milk to the onion and spice mixture. Stir in the sweet potatoes, then bring to a fast simmer and cover with a lid. Reduce the heat and simmer for about 20 minutes until the sweet potatoes are just tender when pierced with a sharp knife. 3.Stir in the chicken and chickpeas and cook gently for another 15 minutes until the chicken is cooked through and tender. Season to taste. 4.Divide the chicken & sweet potato curry between bowls. Add a dollop of yoghurt to each one and top with a little more chutney. Scatter over the coriander sprigs and have a basket of the warm flatbreads alongside to serve.

***GIVEAWAY*** It has been a wonderful energy filled three days at the PTSB Ideal Home Show Dunnes Stores Pavilion. We want to say a huge thank you to all those who came to chat with us and spent time meeting our Producers and Makers at the Simply Better Craft Skills area, watched our wonderful Ambassadors at the Chefs Live Theatre and toured and explored our Spring Summer collections in the Welcome Home with Dunnes Stores. Share with us in the comments your favourite moment or product purchased over the weekend from the Dunnes Stores Pavilion and be in with a chance to win a €100 Dunnes Stores Gift Card. To enter: 1. Comment what your favourite moment or purchase was over the weekend from the Dunnes Stores Pavilion 2. Follow @dunnesstores and @donalskehan 3. Tag your bestie Competition closes 29/04/26 at 7pm Irish time. Beware of fake accounts. Winners will be contacted via direct message. Dunnes Stores standard online promotion terms and conditions apply: https://bit.ly/3d8e18H. This competition is not affiliated with Instagram or Facebook. @donalskehan @helenjamesdesign @francisbrennan4375 @diarmuidgavin @nevenmaguire @babyledfeeding @carolyndonnellyeclectic @paulcostelloeofficial @simplybetterds @idealhomedublin @chefbrianmcdermott @thefromscratchbakery

Chef @chefbrianmcdermott our Simply Better Producer Ambassador gives us the wrap up across our Meet The Makers stage for the last few days. We are joined by @saporiditaliauk until 6pm today so make sure to come and join us. @donalskehan @helenjamesdesign @francisbrennan4375 @diarmuidgavin @nevenmaguire @babyledfeeding @carolyndonnellyeclectic @paulcostelloeofficial @simplybetterds @idealhomedublin @chefbrianmcdermott

Thank you for joining us today for day two of The PTSB Ideal Home Show at the Dunnes Stores Pavilion. We are looking forward to welcoming you tomorrow where we will have more amazing live cooking demos, home interior tips, garden inspiration and meet the makers from Simply Better. @donalskehan @helenjamesdesign @francisbrennan4375 @diarmuidgavin @nevenmaguire @babyledfeeding @carolyndonnellyeclectic @paulcostelloeofficial @simplybetterds @idealhomedublin

Join Neven Maguire and the Simply Better team for their live demos of tips and tricks here at the PTSB Ideal Home Show in the Dunnes Stores Pavilion today and tomorrow. @donalskehan @helenjamesdesign @francisbrennan4375 @diarmuidgavin @nevenmaguire @babyledfeeding @carolyndonnellyeclectic @paulcostelloeofficial @simplybetterds @idealhomedublin

#Ad | This Short Rib Beef Ragu is the ultimate comfort food. Find the recipe from our brand ambassador @nevenmaguire below and shop the ingredients online and in your local @dunnesstores Ingredients | Serves 4 2 Packs Simply Better Irish Angus Boneless Beef Short Ribs 1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil 1 Packet Simply Better Irish Whiskey Smoked Bacon Lardons 1 Large Onion, very finely chopped 1 Large Carrot, very finely chopped 1 Celery Stick, very finely chopped 1 Tbsp. Simply Better Garlic & Herb Seasoning 250ml Simply Better Chianti Classico 1 Pouch Simply Better Irish Free Range Chicken Stock 2 Tbsp. Simply Better Italian Tomato Puree 1 Tin Simply Better Italian Chopped Tomatoes 100ml Simply Better Jersey Milk 2 Packs Simply Better Italian Egg Bronze Die Pappardelle Sea Salt & Freshly Ground Black Pepper Freshly Grated Simply Better Parmigiano PDO, to serve Method 1.Preheat the oven to 140°C (275°F/Gas Mark 1). Remove the short ribs from the packaging and bring to room temperature. Heat a casserole pot or skillet over a high heat until smoking hot. Season the short ribs generously, then add the oil to the pot and sear the ribs on all sides until golden brown. Transfer to a plate. 2.Reduce the heat to medium and fry the lardons until golden and the fat has rendered. Lower the heat, then add the onion, carrot, celery, garlic & herb seasoning, and pepper. Sauté for 10 minutes until softened. 3.Increase the heat to high and pour in the wine, bubbling down while scraping the bottom of the pan. Stir in the tomato puree, chopped tomatoes, and stock. Return the short ribs to the casserole pot, ensuring they are submerged. Bring to a simmer, cover, and cook in the oven for 2½ hours. Then, remove the lid, stir in the milk, and cook for a further 30 minutes until the meat is tender. Let rest for 15 minutes with the lid on, then shred the meat with two forks. 4.To serve, cook the pasta in a large pot of boiling salted water for 4 minutes until ‘al dente’. Drain and return to the pan. Fold in the shredded short rib ragu. Using tongs, divide between shallow bowls and finish with freshly ground pepper and grated Parmigiano.