Cookbook - Exterion Media

Transcription

Cookbook
Challenge
The Grocery Shopper. The Audience on the Last Mile.
When was the last time you stopped to think about how you grocery shop?
Are you a list maker? Perhaps you look for inspiration when inside the supermarket?
Are you loyal to the brands you buy or influenced by special offers?
Despite most shoppers claiming they know what they want to buy, almost 20% impulsively buy in
categories they had no intention to buy from before entering the store.
And given how many different brands exist on shelves in each category, activating brands at the
point of sale is essential otherwise shoppers will switch.
Of course, media activity away from the supermarket is important and creates consumption,
desire and plants the seed, but continuing media activity at the store will engage The Shopper!
i.e. ‘The Chooser”.
To celebrate ‘The Grocery Shopper. The Audience on the Last Mile’, Exterion Media set you a
challenge, to show off your culinary skills by sharing your favourite recipe with us. The response was
totally mouth-watering to say the least. We now have the shortlisted entries, presented to you in
this a handy cookbook. Not only is this cookbook crammed with delicious recipes, but also some
tasty insights from the work.shop.play. urban audience community in Northern Ireland.
Get voting for your winner!
All that’s left is for you to decide the winner. To vote for your favourite recipe simply visit
www.exterionmedia.com/NI/Cookbook and select your favourite.
The recipe with the most votes wins an iPad Mini.
Good Luck from all at Exterion Media!
Want to know more about engaging the NI Grocery Shopper? - Talk to us on 028 9032 2333
Cookbook Challenge
1
work.shop.play. is an online research community offering unparalleled
insight into the opinions and behaviours of those who work, shop and
play in urban areas across Northern Ireland and Ireland.
Our 1,750 strong online insight community was the main port of
call for this project. Our approach was to conduct a study looking
at attitudes and behaviour to grocery shopping, food preparation and
of course eating! With a focus on what really inspires and motivates
our audiences whilst they go about their weekly shop.
We hope to leave you inspired and full of ideas about how you can not
only cook up some tasty treats in the kitchen, but also how you can
communicate with the Grocery Shopper at the Point of Sale!
To get involved and join the conversation, go to workshopplay.ie
or follow us on Twitter at @WorkShopPlayIE!
2
Cookbook Challenge
Contents
Page
1.
Bangers and Mash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
2.
Homemade Guac & Tortilla Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
3.
Seared scallops, Clonakilty and Pancetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
4.
Raspberry Chocolate Fudge Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
5.
Monkfish cheese Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
6.
Lamb Kofta Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
7.
OREO Cookies & Cream Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
8.
Bean Surprise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
9.
Refreshing Scallop Linguine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
10.
Best Sunday Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
11.
Crunchy Chicken & Mushroom Croustade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
12.
Chicken and Chorizo Jambalaya . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
13.
Amazing Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
14.
Scrummy Carrot Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
15.
Can’t Go Wrong Victoria Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
16.
Hearty Chicken & Leek Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
17.
Tony the Greek’s Prawns with Feta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
18.
Poor Man’s Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
19.
Danielle’s Delicious Swedish Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
20.
Mediterranean Chicken Hotpot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
21.
Wild Mushroom Arancini with a Mozzarella Heart . . . . . . . . . . . . . . . . . . . . . . . . . . 30
22.
Double Choc Chunk Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
23.
Yummy Lamb Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
24.
Warming Pork Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
25.
Chickpea and Sweet Potato Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
26.
One Pot Winter Wonder(ful) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
27.
Honey and Pineapple Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
28.
OMG Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
29.
Fiery Bolognese Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
30.
Creamy Peppered Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
31.
Honeycomb Horror . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Cookbook Challenge
3
Bangers and Mash
Prep time Cook time Serves <1 hour <1 hour 4
Credit
Hannah Cooper, Posterscope
Guacamole &
Tortilla Chips
Lamb Kofta Curry
Prep time Cook time Serves <15 mins<15 mins 2
Credit
Katie O’Neill, Ardmore
Shopping List
Directions
Shopping List
Directions
• 2 Cumberland sausages (long,
curled or pork bangers)
• 2 cloves garlic (peeled and finely
sliced)
• 1 bunch fresh sage (leaves
picked)
• Olive oil
• 1 bunch fresh rosemary (leaves
picked)
• 2 kilograms potatoes (peeled)
• 300ml milk
• 120 grams butter
• Sea salt
• Freshly ground pepper
• 4 medium red onions (peeled
and finely chopped)
• 80ml balsamic vinegar (or red
wine vinegar)
• 2 stock cubes (beef or chicken)
1. Preheat your oven to 200°C/180°C.
• 1 packet of corn tortilla wraps
• 1 large ripe avocado
• 1 large tomato
• 1 medium red onion
• 1 medium garlic clove
• 1 lime
• 1 red chilli
• Fresh coriander
• Salt and pepper to season
1. Pre-heat oven to 140 degrees C.
2. If you’re using the traditional round Cumberland sausage, tuck the
garlic and most of the sage leaves between the layers of sausage. If
you’re using normal sausages, untwist the links and squeeze the meat
through, rolling them into a tight circle and pushing in the garlic and
sage as you go. (This will give the sausages a terrific flavour).
3.Secure the sausages with a couple of skewers or some sharp
rosemary stalks. Place them on an oiled baking tray, drizzle with olive
oil and sprinkle them with rosemary leaves. Cook in the preheated
oven for 20 minutes, or until crisp and golden.
4.Five minutes before the sausages are ready, remove the baking
tray from the oven, place the rest of the sage leaves next to the
sausages, drizzle with olive oil, and return the tray to the oven.
The leaves will go lovely and crispy.
5.While the sausages are cooking, chop your potatoes into rough
chunks and boil them in salted water until cooked.
6.Drain well, using a colander, then return them to the pan. Mash until
smooth, adding the milk and 70g of the butter.
2. Chop corn tortillas into eighths so shaped like nacho triangles.
3. Season with a bit of salt and pepper and stick into the oven to crisp.
4. These should take no longer than 10 mins; keep an eye on them so
they don’t burn!
5. Finely chop the tomato, red onion, garlic clove and chilli.
6. Remove avocado from skin and using a fork roughly mash in a large
bowl.
7. Cut lime and squeeze juice into the avocado. Mix and taste until
happy with amount of lime juice.
8. Add in chopped ingredients and mix thoroughly.
9. Roughly chop coriander and mix through and season to taste with
salt and pepper.
10.The tortillas should be crispy and warm now so remove from oven.
11. Enjoy homemade warm tortillas crisps with fresh and tasty
homemade guac!
7.Season well to taste, then put the lid on the pan and keep warm at
the back of the stove.
8.Making the onion gravy is simple. Fry the onions really slowly in a little
oil, cover and cook for about 15 minutes until soft.
9.Remove the lid, turn up the heat and, as soon as the onions become
golden brown, pour in the vinegar and boil until it almost disappears.
10.Turn down the heat, add the rest of the butter, crumble in your stock
cubes and 2¼ cups (560ml) water and stir well. Let this simmer until
you have a nice gravy consistency.
11.To serve, dollop some oozy potatoes on the plate, chop up the
sausages (discarding the skewers), put them alongside the mash
and spoon over the onion gravy. Scatter with the crispy sage leaves.
4
Cookbook Challenge
Frequency
85% grocery shop at least once a week,
with 1 in 3 shopping 2-3 times a week
(Source: work.shop.play. Food, Glorious Food).
Cookbook Challenge
5
Seared Scallops, Clonakilty
and Pancetta
Credit
Larry McGarry, Ardmore
Raspberry Chocolate
Fudge Cake
Lamb Kofta Curry
Prep time Cook time Serves 1-2 hours30-45 mins 10
Credit
Kristina Moxham, AV Browne
Shopping List
Directions
Shopping List
Directions
• Scallops
• Clonakilty black pudding
• Pancetta
• Sauce contains sorrel, chilli,
lemon juice and white wine
vinegar
1. Roast Pancetta between two baking tins to keep flat. 180c for 10
mins.
Cake:
• 175g Self Raising Flour
• 2 tbsp Cocoa Powder
• 1 tsp Bicarbonate Soda
• 2 Eggs
• 150ml Vegetable Oil
• 100ml Water
• 2 tbsp Golden Syrup
• 350g Fresh Raspberries
• 200g Chocolate Chips
1. Pre-heat oven to 180 degrees (Fan).
2. Season scallops with salt and pepper and fry in a screaming hot pan
with a knob of butter, about 40 seconds either side.
3. Remove scallops and keep warm.
4. Fry black pudding in same pan with residue of scallops. About a
minute each side.
5. For the dressing, chop 1 small medium hot chilli and place in a bowl.
Add juice of half a lemon, three tablespoons of extra virgin olive
oil, a splash of white wine vinegar and some chopped fresh Sorrel,
Tarragon or Dill depending on personal preference.
6. Stack scallops on black pudding and Pancetta. Dress with a little
sauce and serve.
Frosting:
• 75g unsalted butter
• 175g Icing Sugar
• 3 tbsp Cocoa Powder
• 110g Cream Cheese
• Raspberries to decorate
2. Grease two sandwich tins.
3. Blend raspberries until smooth.
4. Sieve flour, cocoa powder, sugar and biker into a large bowl. Mix well.
5. In a second bowl mix eggs, oil, water, syrup and 3/4 of the raspberry
puree.
6. Add liquid mix to dry mix and beat well. Mix until smooth.
7. Divide mixture between two sandwich tins.
8. Bake for 30-35mins (until knife is clean when inserted into centre
of cake).
9. Remove cakes from oven and leave to cool.
10.In a large bowl combine icing sugar, cocoa powder, butter, cream
cheese and remaining raspberry puree. Beat until smooth.
11.Place one cake layer flat and spread raspberry-chocolate frosting
over the layer leaving space around the edge.
12.Place second cake layer on top and frost the top and sides of
the cake.
Scan the QR code or visit
exterionmedia.com/ni
to find out more about our
Point of Sale formats available.
6
Cookbook Challenge
13.Decorate with fresh raspberries.
Cookbook Challenge
7
Monkfish cheese Risotto
Lamb Kofta Curry
Lamb Kofta Curry
Prep time Cook time Serves <15 mins30-45 mins 2
Credit
Victoria Clark
Credit
Susan Murtagh, Kinetic Ireland
Shopping List
Directions
Shopping List
Directions
• 2 Monkfish Fillets
• 4 Slices of Parma ham
• Gorgonzola (300g)
• Risotto Rice (350g)
• Chicken Stock
• White wine
• Vine tomatoes
• 1 tsp of dill
• 1 Garlic clove
• Handful of spinach
1. Pre-heat the oven to 200 degrees.
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1/4 tsp cardamom seeds (from
Green Pods)
• 2 tsp ground turmeric
• 2 tsp Garam masala
• 1.5 tsp medium hot chilli powder
or cayenne pepper
• 6 tbsp sunflower oil
• 4 medium onions finely chopped
• 6 fat garlic cloves (crush)
• 5cm piece of ginger grated
• 2 long medium hot red chillies
(de-seed and finely chop)
• 1 Cinnamon stick, broken in half
• 300g skinned chopped
tomatoes (fresh or tin, quick tip
if you like a saucy curry then
use tin!)
• 1 tbsp tomato puree
• 300ml fresh chicken stock
• 200ml of coconut cream
• 750g of minced lamb
• 3 tsp chopped Fresh Coriander
• 1.5 tbsp beaten egg
• Small handful fresh curry leaves
(hard to get, but you can used
dried, avail in Tesco, so if you
can get them there you’ll get
them anywhere!!!
• 5 Green Chillies (slit open
lengthways)
1. Start off with a glass of wine; this is essential when making this curry!
2.Prep the monkish, sprinkle dill over both fillets and wrap in Parma
ham and put into the oven for 30mins.
3. Meanwhile start to make the risotto while the monkfish cooks.
4. Oil a pot and fry the garlic.
5.Then place 350g of risotto in. Add boiling water (1 litre) to the stock
cube and pour half over the risotto, stirring continuously. Continue to
stir the risotto for 20 minutes, continuously adding the water and add
200ml of wine.
6. Chop the tomatoes and add to the risotto.
7.Add the Gorgonzola cheese to the risotto also and stir until mixed,
the texture will have thickened.
8.To finish add the spinach to the risotto for the last five minutes
of cooking.
9.Serve with the cooked monkish.
Pure Beaut! :)
Friends & Family
35% go shopping with a partner.
17% with young children and 20% with
another family member.
8
Prep time Cook time Serves 30-45 mins 45 mins 4
Cookbook Challenge
2. In a heavy based pan, add the coriander and cumin seeds and shake
for a few seconds until they darken slightly and start to smell fragrant.
3. Grind in your pestle & mortar into a fine powder. Then mix these with
turmeric, Garam masala and chilli powder.
4. Heat half the sunflower oil in a good wide pan, add all the onions and
cook gently for approx 5-7 mins, until they are soft and golden. Add
the garlic, ginger and red chillies and fry for another 2 mins.
5. Add all the ground spices and 1 tsp of salt and cook for 2 mins more.
6. Take half the mixture from the pan and put in large bowl to cool.
7. Add the cinnamon to the remaining mixture in the pan and cook very
gently for 2 mins. Now add the tomatoes, tomato puree, stock and
half the coconut cream, then bring to a gentle simmer.
8. Wine should only be half gone at this stage, so if you need a top up
then now’s the time to do it!
9. Add the lamb, chopped fresh coriander, the 1.5 tbsp beaten egg
(no more as the meatballs are too sticky to work with - I made that
mistake the first time I cooked this), 1 tsp salt all into the bowl of
cooled fried onion mix. Mix all together and then shape into golf ball
size meatballs.
10.Heat the remaining sunflower oil in large pan, and fry for 2-3 mins
until they are browned all over.
11.Drop the browned meatballs into the simmering sauce. Add the curry
leaves and green chillies, part cover and simmer gently for 1 hour,
make sure you stir every now and then to stop it sticking.
12.Taste and add more salt if you feel it needs it.
13.Serve in warm dish, drizzle with some of the remaining coconut
cream, and serve the remainder on the side, for the weaklings who
need to cool it down!!! Also serve with Pilau Rice, very easy to
make and you’ll find it in Rick Steins India, call me in Kinetic Dublin
if you need!
Cookbook Challenge
9
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10
Cookbook Challenge
Cookbook Challenge
11
Oreo Cookies &
Cream Cheesecake
Prep time Set time Serves 30 mins3 hours 6
Credit
Jennifer King, AV Browne
Shopping List
Directions
•2
50 grams chocolate digestive
biscuits (plain chocolate)
• 150 grams butter (melted)
• 2 teaspoons gelatine (granules)
•6
0ml water (from a recently
boiled kettle)
• 360 grams soft cream cheese
• 300ml double cream
• 1 teaspoon vanilla extract
• 110 grams caster sugar
• 1 80 grams white chocolate
(melted)
• 150 grams Oreo cookies
•5
0 grams dark chocolate
(melted)
1. Line base of a 23cm spring form tin.
2. Blend or process the plain chocolate biscuits until they resemble fine
breadcrumbs. Add the melted butter and process until just combined.
3. Using your hands, press the biscuit mixture evenly over the base and
3cm up the side of the prepared tin and refrigerate for 20 minutes.
(I found it good if you finish off shaping the biscuit base after 10
minutes in the fridge, getting the crumbs up the side of the tin makes
a big difference).
4. Sprinkle gelatine into the water in a jug/small bowl and in a small
saucepan of simmering water. Stir until the gelatine dissolves and
allow to cool for 5 minutes.
5. Beat the cheese, cream, vanilla extract and sugar in a bowl or
processor. If using a processor pour into a bowl and stir in the
gelatine mixture and the melted white chocolate then fold in the
Oreo cookies. Pour the mixture into the biscuit base and refrigerate
for about 3 hours or until set.
Bean Surprise
Lamb Kofta Curry
Prep time Cook time Serves 15-30 mins15-30 mins 4
Credit
Declan Donnelly,
Ballymoney Borough Council
Shopping List
Directions
• 3 tablespoons coconut oil
• 1 onion sliced
• 2 cloves of garlic, crushed for
finely chopped
• 1 pepper diced
• 1 tsp ground cumin
• 1 tsp curry powder
• 250g mushrooms sliced thickly
• 400g can of chopped tomatoes
• 400g can of kidney beans
• 400g can of mixed beans
[or any kind of beans]
• 3 tsp Marigold bouillon powder
1. Heat the oil in a pan and fry the onion and garlic for 2 minutes
2. Add the pepper and spices and cover to sweat for 5 minutes, until
the peppers soften.
3. Add the mushrooms and cook until they soften.
4. Tip in the chopped tomatoes, tomato puree, beans and bouillon
powder. Stir, then cover and simmer for 5 minutes or until it tastes
delicious!
6. Drizzle with the melted dark chocolate (I used a piping bag, but you
can just use a small freezer bag & cut a small corner off).
Bricks and Mortar
5% grocery shop online every week,
reinforcing the need for a campaign
presence at the point of sale
to view the Point of Sale
Planning Guide
12
Cookbook Challenge
Cookbook Challenge
13
Refreshing Scallop Linguine
Best Sunday Casserole
Lamb Kofta Curry
Prep time Cook time Serves <15 mins 15 mins 2
Credit
Monica Majumdar, PHD
Prep time Cook time Serves 15-30 mins1-2 hours 4
Credit
Claire Wright, Mediacom
Shopping List
Directions
Shopping List
Directions
• Scallops
• Garlic
• Chilli flakes
• White Wine
• Scallops
• Whole wheat linguine (can use
Penne, fusilli, any other pasta
as well)
Preparation:
• 2 tbsp olive oil
• 8 chicken breasts
• 1 red pepper
• 1 green pepper
• 2 garlic cloves, finely chopped
• 1 leek, trimmed and thickly sliced
• 225g cooked ham, cut into
chunks
• 1 tsp paprika
• 300ml red wine
• 400g can chopped tomatoes
•1 tbsp tomato purée
1. Heat the oil in a large casserole dish and fry the chicken over a high
heat until browned all over and then remove and set aside.
1. Chop the garlic and spring onions. Wash the scallops (you can use
calamari, or prawns as substitutes if not available).
2. Set your pasta to boil (with a teaspoon of oil and handful of salt to
ensure the pasta doesn’t stick together).
Cooking:
3. Put a tablespoon of olive oil into the non-stick pan. After it heats up,
toss in the chopped garlic. After a minute, add in the chopped spring
onions and chilli flakes. Let it all sauté for a couple of minutes (do not
let it burn or over cook).
4. Add in about 50ml of white wine and let it reduce. After a couple of
minutes, add in the scallops (or seafood of your choice).
2. Reduce the heat slightly and add the peppers. Cook for 3 minutes,
until they brown. Add the garlic and leek, cook for 2-3 mins, then stir
in the ham (or bacon).
3. Sprinkle over the paprika, cook for a couple of seconds, add the wine
and bubble for a few minutes.
4. Tip in the chopped tomatoes, puree and thyme and mix well. Pour in
water to just cover the chicken, and season. Bring to a simmer, cover
and put in the oven.
5. Cook for 1 hour until the sauce thickens and chicken is tender.
6. Serve with creamy mash!
5. Add a tablespoon of water from your pasta for some flavour.
6. You’ll know it’s done when the sauce it a translucent and a bit cloudy.
Toss in your linguine, and you’re done. If you want a bit more flavour,
drizzle a bit more fresh olive oil on top. Bon appétit!
Inspire!
Save, Save, Save!
58% look for inspiration inside
86% say a special offer would persuade
the supermarket.
14
Cookbook Challenge
them to switch brands!
Cookbook Challenge
15
Crunchy Chicken
& Mushroom Croustade
Credit
Julie McCartney, RLA Advertising
Chicken and
Chorizo Jambalaya
Lamb Kofta Curry
Credit
Claire Weston, Adhaus
Shopping List
Directions
Shopping List
Directions
Base:
• 100g chopped mixed nuts
• 100g grated mature cheese
• 100g breadcrumbs
• 2 tbsp oil
1. Mix all base ingredients together & press into Swiss roll/baking tray.
• 2 chicken breasts, chopped
• 1 onion, diced
• 1 red pepper, thinly sliced
• 2 garlic cloves, crushed
• 75g chorizo, sliced
• 1 tbsp Cajun seasoning
• 250g long grain rice
• 400g can plum tomatoes
• 350ml chicken stock
1. Heat the oil in a large frying pan with a lid and brown the chicken for
5-8 mins until golden. Remove and set aside.
Topping:
• 50g butter
• 50g flour
• 1 pint milk
• 150g grated mature cheese
• ½ tsp English mustard
• 4 cooked chicken breasts
• 150g button mushrooms
2.Melt butter, add flour and cook into a roux for a few minutes.
Remove from heat and add milk gradually.
3. Once all mixed return to heat and stir until sauce has thickened.
Season and add half the cheese and mustard.
4. Chop the cooked chicken and add to the sauce along with the
mushrooms.
5. Spread the mixture over the crunchy base and sprinkle the remaining
cheese on top.
6. Cook in oven for 15 minutes until browned & crunchy.
Impulse
72% buy products or brands on impulse
2. Tip in the onion and cook for 3-4 mins until soft. Then add the
pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins
more.
3. Stir the chicken back in with the rice, add the tomatoes and stock.
Cover and simmer for 20-25 mins until the rice is tender.
to view the Point of Sale Factfile
they hadn’t planned on buying
16
Cookbook Challenge
Cookbook Challenge
17
Lamb Kofta Curry
18
Cookbook Challenge
Cookbook Challenge
19
Lamb Kofta Curry
20
Cookbook Challenge
Cookbook Challenge
21
Amazing Meatballs
Scrummy Carrot Cake
Lamb Kofta Curry
Prep time Cook time Serves 30-45 mins1-2 hours 6
Credit
Maria McCann, PML Group NI
Prep time Cook time Serves <15 mins1-2 hours 6
Credit
Nicola Faulkner, Phoenix Natural Gas
Shopping List
Directions
Shopping List
Directions
• 1/2 cup milk
• 1/2 cup fine breadcrumbs
• 1 large egg
• 1 teaspoon salt
• Freshly ground black pepper
• 1/2 cup grated Parmesan
cheese
• 1/4 cup finely minced Italian
parsley
• 1/2 pound ground beef
• 1/2 pound ground Pork
• 1/2 cup finely chopped onion (or
grated on a coarse grater) from
1 small yellow onion
• 1 clove garlic, finely minced
1.Combine the milk and breadcrumbs: Pour the milk over the
breadcrumbs in a small bowl and set aside while preparing the rest of
the meatball mix. The breadcrumbs will absorb the milk and become
soggy.
For the Cake
• 3 cups plain flour
• 2 cups sugar
• 1 ½ cups oil
• 3 eggs
• 1 teaspoon vanilla essence
• 2 teaspoons bicarbonate of soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 small tin crushed pineapple
• 3 cups grated carrots
• ½ cup chopped nuts (optional)
This carrot cake is fabulous, easy and simple. Follow it exactly and you
can’t go wrong.
2. Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in
a large bowl until blended. Whisk in the salt and a generous quantity
of black pepper, then whisk in the Parmesan and parsley.
3. Combine the egg and ground meat.
4. Add the meat to the egg mixture. Use your hands to thoroughly mix
the egg into the ground meat.
5. Add the onions and soaked breadcrumbs: Add the onions, garlic, and
soaked breadcrumbs to the meat.
6. Mix them thoroughly into the meat with your fingers. Try not to
overwork the meat; pinch the meat between your fingers rather than
kneading it.
7. Form the meat into meatballs: Pinch off a piece of the meat mixture
and gently roll between your hands to form 1 1/2 inch meatballs.
Continue shaping until all the meat is used.
8. To cook the meatballs in sauce: Bring a marinara sauce or other pasta
sauce to a simmer. Brown the meatballs on a saucepan and add as
many meatballs as will fit comfortably in the marinara sauce. Cover
and simmer on a low heat 60 minutes. The meatballs are done when
they’re cooked through.
1. Mix everything together and beat well.
2. Pour into 2 greased 2lb loaf tins.
3. Bake in a preheated oven for 75 mins at 160 Degrees C.
4. For the frosting, cream together the ingredients and spread onto
cooled cake and refrigerate.
Cream Cheese Frosting
• 100gms butter (room temp)
• 120gms cream cheese (room
temp)
• 2 teaspoons vanilla essence
• 2 2/3 cups icing sugar
Influence
52% never, or only sometimes,
make a shopping list!
22
Cookbook Challenge
Cookbook Challenge
23
Can t Go Wrong
Victoria Sandwich
Credit
Valerie Ludlow, ASG
Hearty Chicken
& Leek Pie
Lamb Kofta Curry
Credit
Collette Wilson, Irwin’s Bakery
Shopping List
Directions
Shopping List
Directions
For the cake
• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self rising flour
• 1 tsp baking powder
• 2 tbsp milk
1. Heat oven to 190c/170c Fan/Gas 5. Butter two 20cm sandwich tins
and line with non-stick paper.
For the filling:
• 2 large Chicken Breasts
• 1 medium-large leek
• 1/2 teaspoon Nutmeg
• 1 clove of garlic
• 1 tbsp flour
• 200ml chicken stock
• 2 tablespoons of crème fraiche
• 2 teaspoons mustard
1. Wash and chop leek and add to large pan along with half stock.
2. In a large bowl, beat all the egg ingredients together into a smooth,
soft batter.
3. Divide the mixture between the two prepared tins; smooth the
surface and then bake for 20 minutes until golden and the cake
springs back when pressed.
4. Turn out onto cooling rack and leave to cool completely.
For the filling
• 100g butter, softened
• 140g icing sugar, sifted
• Drop of vanilla extract (optional)
• 340g jar good quality strawberry
jam
• Icing sugar to decorate
5.To make the filling, beat the butter until smooth and creamy, and then
gradually beat in the icing sugar. Then beat in the vanilla extract.
6.Spread the butter cream over the bottom of one of the sponges, top
it with jam and then sandwich with the other sponge. Dust with a
little icing sugar before serving.
For the Pastry:
• Salt, flour, water... who am I
kidding?!
• 250g ready to cook puff pastry
2. Cook at medium heat.
3. As the leek softens, cube chicken breasts and add to pan.
4. Chop garlic and add to pan along with nutmeg.
5. When chicken is almost cooked through add remainder of stock.
6. Add flour and mix through to thicken.
7. Finally add Crème fraiche and stir through.
8. Let mixture simmer on low heat while you prepare pastry.
9. Remove pastry from packaging! Roll out onto flour according to the
size of your oven proof casserole dish.
10.Transfer pie mixture from pan to casserole dish and cover top with
pastry.
11. Slice hole in middle of pastry.
12.You can coat pastry top with egg if you like, to give a nice glaze when
baked.
13.Place in oven at 180 degrees for approximately 35 minutes, or until
pastry is lovely, crispy and mixture is almost bubbling through.
Local Food
2in5 think it’s worth paying more
for local food brands
24
Cookbook Challenge
Cookbook Challenge
25
Tony the Greek s
Prawns with Feta
Poor Man s Pudding
Lamb Kofta Curry
Credit
Tony Axon, Navigator Blue
Shopping List
Directions
• 1 medium onion chopped
• 3 cloves garlic
• 2 1/2 cups of fresh tomatoes,
• chopped (tinned ok)
• 1 tsp sugar
• 1/2 cup dry white wine or
chicken stock
• 1 1/2 tsp oregano
• Salt and pepper
• 750 grams shelled prawns
• 8ozs feta cheese, drained and
crumbled
• Basil leaves x 3
• Lemon wedges
1. Sauté the onion until translucent.
2. Add garlic.
3. Increase heat to high and add tomatoes and sugar.
4. Cook until tomatoes go saucy looking (6 mins).
5. Add wine, oregano and pepper.
6. Cover, turn heat to low and simmer for 25 mins.
7. Should be like a thick sauce now, so add tomato puree and give
it 5 mins more.
8. Heat oven to 400F.
9. Pour sauce in an oiled shallow dish and place prawns on top.
10.Sprinkle with crumbled feta.
11.Bake in oven for 15-20 mins, until prawns cooked, stirring half
way through.
12.Remove from oven and sprinkle with basil.
13.Serve with pasta and lemon wedges.
Frequency
55% spend 30 mins - 1 hour inside
the supermarket (15% spend longer
than 1 hour in-store)
26
Cookbook Challenge
Credit
Judith Doak,
Forensic - The Ad Agency Limited
Shopping List
Directions
Pudding
• 1 Cup Flour
• 1 Cup Sugar
• 1 Tablespoon Butter
• 1 Egg
• 2 Teaspoons Raspberry Jam
• 1 Teaspoon Vanilla
• 1 Cup Milk
• 1 Teaspoon Vinegar
• 1 Teaspoon Bicarbonate of Soda
1. Mix all the ingredients for the Pudding and bake at 180c for
40 minutes.
2. Melt all ingredients in a saucepan and pour evenly over pudding
when baked.
Sauce
• 1 Cup Sugar
• 1 Cup Butter
• 1 Cup Milk
• 1/2 Cup Boiling Water
• 1 Teaspoon Vanilla
Point of Sale
Point of Sale Solutions are the only advertising
solution that creates a strong promotional
persuasion for the consumer in an environment
where all other marketing mix elements
(place, product and price) are present.
Cookbook Challenge
27
Danielle s Delicious
Swedish Meatballs
Credit
Danielle McCormick, WRAP
Shopping List
Directions
• 1 pack of Denny’s pork sausage
meat
• 1/2 lb lean minced beef
• 1.5 slices of bread blitzed to
breadcrumbs
• 1 large onion, finely chopped
• 1 tsp thyme
• 1/2 tsp rosemary
• 1 clove garlic
• 2 rashers of smoked bacon
chopped finely
• 1 beaten egg
1. Add chopped onion and bacon to a frying pan with herbs and fry on
a very low heat for 10 minutes or so until onions are caramelised. Add
crushed garlic after first 5 mins. When finished switch off pan and
allow to cool.
2. When bacon & onion mix is cool add to bowl with sausage meat,
minced beef, breadcrumbs and egg. Mix well until everything is well
incorporated.
3. Divide and roll into meatballs balls (whatever size you prefer!). Then
chill for approx 15-30 mins (if you have time).
4. Either cook on a medium heated frying pan or in the oven at approx
180 (for fan assisted) for approx 20 mins (maybe more if your
meatballs are quite large). Ensure you turn your meatballs regularly to
ensure even browning.
5. Either serve with a simple tomato ragu or a delicious pepper cream
sauce!
Mediterranean
Chicken Hotpot
Lamb Kofta Curry
Credit
Anne Marie Monaghan,
WeightWatchers NI
Shopping List
Directions
• 4 Chicken Breasts
• 1 red pepper
• 1 courgette
• 1 red onion
• 20 cherry tomatoes
• Dash of soya sauce
• Splash of Tabasco
• 2 x tablespoons of sweet chilli
sauce
• 1 x teaspoon of paprika
• Chicken stock cube
• 1 tin of tomatoes
• 500g passata
• Fresh basil
1. Cut chicken into strips.
2. Peel and slice the onion.
3. Cut peppers and courgettes into strips.
4. Add 2 teaspoons of olive oil to a deep shallow pan and add the onion
for a few minutes then add strips of chicken - do not let the chicken
stick - add a little water if need be.
5. Add the courgette and peppers and fry gently.
6. Add the tin tomatoes and passata.
7. Add all the remaining ingredients except the Basil and cook until
vegetables and chicken are tender. Approximately 35 minutes.
8. Sprinkle fresh chopped basil over the finished dish.
9. Serve with a tossed green salad and baby boiled potatoes.
Delicious with mashed potatoes or pasta!
Quality
62% think the quality of local food
to find out more about our
Point of Sale formats available.
brands is very high
28
Cookbook Challenge
Cookbook Challenge
29
Wild Mushroom Arancini
with a Mozzarella Heart
Credit
Sarah O’Kane, Kinetic
Double Choc
Chunk Brownies
Prep time Cook time Serves <45 mins 25 mins 6
Credit
Danielle Wilson, AV Browne
Shopping List
Directions
Shopping List
Directions
• 300g Arborio rice
• 1 medium onion
• 2 garlic cloves
• Wild Mushrooms or packet of
dried porcini
• Chicken stock
• Butter (approx. 50g)
• White wine (one large glass)
• Salt & pepper
• 2 eggs beaten
• Panko (or homemade
breadcrumbs approx. 2 slices)
1.Firstly if you don’t have access to fancy pants wild mushrooms you can
get a packet of dried porcini in Tesco, put in a bowl with some boiling
water and set aside.
• 185g best dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate
• 50g milk chocolate
• 3 large eggs
• 275g golden caster sugar
1. Cut 185g unsalted butter into cubes and tip into a medium bowl.
Break 185g dark chocolate into small pieces and drop into the bowl.
Melt butter and chocolate in a bowl over a saucepan on low heat.
Remove the bowl and leave the mixture to cool to room temperature.
2. Now make a basic risotto, sweat finely chopped onions in some butter
over a low heat for a few minutes, add two cloves of minced garlic
(not traditionally in risotto, but I like garlic and I’m making it), cook
for another few minutes, turn up the heat and add the rice. Stir for a
minute or two, until all the rice is coated, then throw in a large glass of
wine and stir until it has all evaporated.
3. Now set a sieve over the pan and pour in the mushroom infused water,
give your mushrooms a squeeze and then chop them roughly and
throw them in too. Do this quickly as you should be stirring the rice
at the same time. Add some salt (approx. 1 tsp). When the liquid has
completely evaporated add a ladle of hot stock one at a time, stirring all
the time. Continue like this until the rice is al dente (approx. 20mins).
4. Check the seasoning then add a handful of grated Parmesan and a
knob of butter, fold it in, if it is at all dry now, add a little more stock to
loosen it-it should be oozy. Now you will have to resist the temptation
to eat the risotto at this point as you have to spread it out on a baking
tray and leave it to go completely cold. In order to distract yourself at
this point drink some wine!
5. Have some beaten egg in a bowl and a plate of fine breadcrumbs or
Panko if you can get it. Chop your mozzarella into dice sized chunks.
Wet your hands and take some cold risotto, place the mozzarella in the
middle and shape the risotto around it to from a ball. Dip in the egg, roll
in the breadcrumbs, and then do your next one.
6. Preheat a deep fat fryer (or a large pan of oil – be careful now, no
messing about at this stage) to around 170, carefully lower in your
arancini balls and cook until golden brown (approx. 5 mins).
7. Drain on kitchen paper, and then devour their oozy, mushroomy,
cheesy goodness with the rest of the wine, if there is any left.
2. Preheat the oven on to fan 160C/conventional 180C/gas 4. Line the
base of a shallow 20cm square tin with baking parchment. Sieve 85g
plain flour and 40g cocoa powder into a bowl.
3. Chop 50g white chocolate and 50g milk chocolate into chunks.
4. Break 3 large eggs into a large bowl and add 275g golden caster
sugar. With an electric mixer on maximum speed, whisk the eggs
and sugar until thick and creamy. This can take 3-8 minutes. You’ll
know it’s ready when the mixture becomes pale and about double its
original volume.
5. Pour the cooled chocolate mixture over the eggy mousse, and then
gently fold together with a rubber spatula. Continue to fold until the
two mixtures are one and the colour is a mottled dark brown.
6. Hold the sieve over the bowl of eggy chocolate mixture and re-sieve
the cocoa and flour mixture, shaking the sieve from side to side, to
cover the top evenly. Gently fold in this powder using the same figure
of eight action as before. The mixture will look dry and dusty at first,
and a bit unpromising, but if you keep going very gently and patiently,
it will end up looking gungy and fudgy. Finally, stir in the white and
milk chocolate chunks until they’re dotted throughout. Now your
mixing is done and the oven can take over.
7. Pour the mixture into the prepared tin and easing the mixture into the
corners of the tin. Put in the oven and set your timer for 25 minutes.
8. Open the oven, pull the shelf out a bit and gently shake the tin. If the
brownie wobbles in the middle, it’s not quite done, so slide it back in
and bake for another 5 minutes until the top has a shiny, papery crust
and the sides are just beginning to come away from the tin.
9. Leave the whole thing in the tin until completely cold, then cut into
quarters, then cut each quarter into four squares and finally into
triangles.
30
Cookbook Challenge
Cookbook Challenge
31
Yummy Lamb Curry
Warming Pork Noodles
Lamb Kofta Curry
Credit
Catherine Kirkpatrick,
LyleBailie International
Shopping List
Directions
• 600g Northern Ireland Farm
Quality Assured lean lamb leg
steak, thinly sliced
• ½ large onion, chopped
• A little olive oil for frying
• 1 clove of garlic, crushed
• 3 level teaspoons of Madras
curry powder
• 400ml coconut milk
• ½ lamb stock cube
• 2 heaped teaspoons of tomato
puree
• 1 teaspoon mango chutney
• 1 small handful of coriander
leaves, chopped
• 1 small handful of fresh mint
leaves, chopped
• 4 spring onions, chopped
1. Heat the olive oil in a large pan and fry the onion until soft.
2. Add the garlic, curry powder, coconut milk along with the crumbled
½ stock cube, tomato puree and mango chutney.
3. Let the sauce come to the boil, then reduce the temperature and let
it simmer for 5 minutes until it thickens, keep stirring.
4. Add the chopped herbs and spring onions.
5. Finally drop the thinly sliced pieces of lamb into the hot sauce and
continue to simmer for 2 – 3 minutes until the meat is tender.
6. Ladle into warm bowls and serve with rice, naan bread and mango
chutney.
Recipe courtesy of Livestock & Meat Commission.
Credit
Sarah Harvey, Dillon Bass
Shopping List
Directions
• 300g Straight to Wok Noodles
fine noodles (or you can use
any style)
• 1 tbsp groundnut oil
• 2 garlic cloves
• 1 tbsp grated ginger
• 500g lean pork mince
• 1 tbsp Shaohsing rice wine
• 1 tbsp dark soy sauce
• 300ml hot vegetable stock (or
Chicken stock)
• 1 tbsp toasted sesame oil
• 2 spring onions, finely sliced
• Handful coriander, roughly
chopped
• 2 fine red chillies (chopped) (or
to taste)
1. Fry pork mince in groundnut oil.
2. Add finely chopped ginger and crushed garlic.
3. Add Straight to wok noodles (cook with mince according to pack).
4. In a jug add stock, soy, rice vinegar.
5. Add mixture in jug to pan of mince.
6. Simmer for 2 mins.
7. Add spring onions & finely chopped chillies.
8. Add a handful of chopped coriander.
9. Serve in bowls (with Crusty bread - optional).
Planning
46% plan what meals they are going to
prepare before going grocery shopping.
32
Cookbook Challenge
Cookbook Challenge
33
Chickpea and
Sweet Potato Curry
Credit
Ciara Brennan, PML Group
One Pot Winter Wonder ( ful )
Lamb Kofta Curry
Prep time Cook time Serves 15-30mins1-2 hours 4
Credit
Paula Graham, Kinetic
Shopping List
Directions
Shopping List
Directions
• 1 Onion
• Salt
• Pepper
• 1 Tablespoon Cumin
• 1/2 Tablespoon Turmeric
• Ginger
• 1 1/2 Tablespoons Curry Powder
• 1 Chilli
• 1 x Clove Garlic
• Fresh Coriander
• 2 x Sweet potatoes peeled and
chopped
• 1 x can chickpeas
• 1 x cup vegetable stock
• 1 x can chopped tomatoes or
5-6 fresh to tomatoes peeled
and chopped.
• Hand full of Spinach
1. Chop onion and garlic.
• 2 Cups Brown Rice
• 8 Chicken Thighs
• 1 large White Onion
• 2 Cloves Garlic
• 1 Tin of Tomatoes
• 2 Green Chillies
• 1 Cup Water
• Salt & Pepper
1. Put the uncooked brown rice into a casserole dish.
2. Fry in large pot/pan with olive oil.
3. Add turmeric, cumin, ginger, salt/pepper, coriander, curry powder
and chilli.
4. In a separate pot boil your peeled and chopped sweet potatoes.
5. Add chopped tomatoes to your onions and let this boil for about 10
minutes, then add your vegetable stock. Leave it to cook for about
10 minutes until it reduces a little, stir regularly.
2. Fry Onion and Garlic, then add to casserole dish on top of rice.
3. Brown the chicken (in frying pan) and add to the casserole dish.
4. Add in the tin of tomatoes, along with the two green chillies
(chopped), cup of water, and season with salt and pepper.
5. Put into a 180 degree oven for 1 hour 30 minutes.
6. Enjoy with a cold Beer or glass of wine :)
6. Add your chickpeas and your sweet potatoes and leave to cook for
another 7-10 minutes.
7. Take off the heat and put a handful of spinach through the curry.
Stir through, so it is crunchy, but a bit soft.
8. Serve with basmati rice and Naan bread.
9. There you have it! A super healthy, low calorie, vegetable curry
for all!
Grazing
89% confessed to ‘grazing’ or having
to view the Point of Sale
Planning Guide
a sneaky glass of wine whilst cooking!
34
Cookbook Challenge
Cookbook Challenge
35
Honey and
Pineapple Chicken
Credit
Darren Bracken, Mindshare
Omg Cookies
Lamb Kofta Curry
Prep time Cook time Serves 15-30 mins<15 mins 6
Credit
Kathryn Lyndsay, PML Group NI
Shopping List
Directions
Shopping List
Directions
• Can of pineapples
• 1/2 cup of water
• 1/4 cup of honey
• 1/4 cup of soy sauce
• 1/4 cup of flour
• 1/2 teaspoon of garlic granules
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 4 chicken fillets
• Broccoli
• 1 onion
• 1 red pepper
• Fresh basil
1. Drain pineapples and cut into chunks.
• 150g soft brown sugar (caster
sugar will do!)
• 4 tbsp crunchy peanut butter
(whole peanut varieties taste
best)
• 1 egg
• 1 tsp vanilla essence
• 155g plain flour
• 1 tsp baking powder
• 135g Galaxy Caramel roughly
chopped
• 50g Dark chocolate chips
1. Preheat the oven to 180°C (170°C fan). Line two baking trays with
greaseproof paper or baking parchment.
2. Mix 1/4 cup of pineapple juice with the honey, water, soy sauce,
garlic, ginger, paprika and 2 tablespoons of flour and mix all together.
3. Add 2 tablespoons of flour to chicken and coat chicken.
4. Cut pineapple in 2 and cut out.
5. Brown chicken in pan with oil add vegetables.
6. Stir in sauce mixture and boil for 2 minutes until thickened.
7. Place chicken and vegetables into pineapple and serve with boiled
rice.
8. Garnish with basil and almonds.
2.Beat the sugar and butter together using an electric whisk until it’s
creamy and fluffy.
3. Add in the vanilla essence, peanut butter and egg with a wooden
spoon. Mix well. (If your egg is cold, the mixture might look a bit
lumpy or curdled. If this happens add a couple tablespoons of flour.
Best working with room temperature eggs!).
4. Sift together the flour and baking powder, fold into the mixture. Then
fold in the dark chocolate chips and roughly chopped Galaxy Caramel.
5. Take heaped spoonfuls of dough and roll into balls with your hands.
Flatten them only slightly in order to keep them soft at the centre
when baked. Arrange on the trays, leaving some room for spreading.
The bigger the ball, the bigger the cookie!
6. Bake for 10-12 minutes, or until just turning golden in colour.
7. Cool on a wire rack. They will remain soft and chewy. Store in an
airtight container - or serve hot with ice cream melting over the top
and warm chocolate sauce!
Secret Treats
57% have bought treats for themselves and not
shared them with the rest of their household!
36
Cookbook Challenge
Cookbook Challenge
37
Fiery Bolognese Bake
Creamy peppered beef
Lamb Kofta Curry
Credit
Sam Piggins, Group M
Credit
Danielle Black, LyleBailie International
Shopping List
Directions
Shopping List
Directions
• 500g minced beef
• 50g chorizo
• 1 large onion
• 2 clove of garlic
• 100g Mushrooms
• Sweet Red Jalapeno Peppers
• 1 bell pepper (optional)
• Mozzarella
• Red Wine
• Pasta
• 200g Conchiglie
• Tin of chopped Tomatoes
• Oregano
• Pinch of Salt and Pepper
1. Heat olive oil in a frying pan on a medium heat.
•5
00g Northern Ireland Farm
Quality Assured chump steak,
thinly sliced
• 1 red onion, finely sliced
•2
cloves of garlic, crushed
• 1 red pepper, finely sliced
• 1 yellow pepper, finely sliced
•2
50g mushrooms, cleaned and
sliced
• 1 tsp of chilli powder
• 30ml cognac (optional)
• 250ml beef stock
• 150ml double cream
1. Heat the olive oil in a large non-stick frying pan and fry the onion
until soft.
2. Dice the large onion and add to an already heated frying pan so
they sweat.
3. Chop the chorizo into coin-like pieces, and add to the pan.
4. After a couple of minutes, tossing the contents of the pan, add the
mushrooms, garlic and bell pepper (optional) which have been sliced
into bite size pieces.
5. 5 minutes later, move the contents to one half of the pan, and add
the minced beef.
6. The mince will start to brown. At this point, you can stir all of the
contents together.
7. Once the meat is browned, there will be the offset of oil and fat in
the frying pan which will need to be sieved out.
2.Add the chump steak and thoroughly brown then add the peppers
and fry for 5 minutes until they begin to soften.
3.Add the mushrooms and fry until golden then add the garlic, chilli
powder and cognac.
4. Let the cognac evaporate then quickly add the beef stock and cream.
5.Reduce the temperature and simmer for about 20 minutes until the
sauce has thickened and the beef is tender.
6. Spoon into warm bowls and serve with wild rice.
Recipe courtesy of Livestock & Meat Commission.
8. At this point, begin to cook the conchiglie in boiling water. This should
take no longer than 15 mins.
9. Back to the frying pan, and you can now add the sauce mixture. Take
the tin of chopped tomatoes and place in a blender if possible; whizz
in the oregano, and for a fiery punch, the sweet red jalapenos too.
10.Add the whizzed sauce to the frying pan and stir in. At this point, you
can then add a few glugs of red wine too.
11.Now leave on a low heat so the content of the pan reduce. This
shouldn’t take too long but will be visible to the naked eye after 10-15
minutes.
12.Lightly oil a casserole dish, and add both the contents of the frying
pan and the pasta. At this point you should take your large ball of
mozzarella and start tearing into large chunks. Add these into all
levels of the bake as your building it in the casserole dish.
13.After piling the dish to the brim with your contents, top with the last
few handfuls of mozzarella, and put in an oven (150 C) for about 1520 mins until the mozzarella on top melts completely.
14.Serve with a small salad.
38
Cookbook Challenge
Cookbook Challenge
39
Honeycomb Horror
Prep time
30-45 mins
Cook time
15-30 mins
Serves
12
Credit
Pauline Moore, Genesis Advertising
Shopping List
Directions
For the Cake:
• 225g Butter or Margarine (8oz)
• 225g Caster Sugar (8oz)
• Medium Eggs x 4
• 175g Self-Raising Flour (6oz)
Sieved
• 50g Cocoa Powder (2oz)
For the cake:
For the icing:
• 1 cup unsalted butter, at room
temperature
• 4 cups powdered sugar, sifted
• 1/8 teaspoon salt
• 2 tablespoons milk
• 2 teaspoons vanilla
4. Divide the mixture between the two tins and bake for approx. 25
minutes until golden brown and firm to the touch. Remove from oven
and leave to cool before turning out onto a cooling rack. I find a good
way to test if it is ready is by probing it with a fork - if it comes out
dry it is perfect!
For the exterior:
• 2 packs of Cadbury’s Finger
biscuits
• 3 small bars of Cadbury’s
Crunchie
1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two
20cm (8 inch) sandwich tins.
2. Cream/stir together the butter and sugar until light and fluffy.
Gradually beat in the eggs and if the mixture starts to curdle (as this
has happened), add a little flour.
3. Fold in the remaining flour and the cocoa powder with a metal spoon.
For the icing:
4. In a bowl, with a mixer (preferably fitted with whisk attachment) on
low speed, beat butter, 2 cups powdered sugar, and the salt until
blended. Add milk and vanilla; beat until blended. Add remaining
powdered sugar, 1 cup at a time, beating until incorporated. Turn
mixer to high speed and beat frosting until fluffy and smooth.
5. Spread this between the two cake halves and on top, ensure all
edges are covered.
For the exterior:
6. Stand finger biscuits one by one along the edge of the cake (these
will stick to the icing) until they cover the full surround.
7. Crush the Crunchie bars in a sandwich bag until there are very few
large bits and sprinkle on top.
40
Cookbook Challenge
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Exterion Media
No.1 Lanyon Quay
Belfast
BT1 3LG
+44 28 9032 2333
www.exterionmedia.com/ni
@exterionmediani

Cookbook - Exterion Media

Transcription

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