Here at 98FM, we’re celebrating SuperValu’s Good Food Karma project as they set out on their mission to Get Ireland Cooking
From Healthy Breakfasts, to Healthy Mid Week Meals, tasty Friday Fun Meals and Sunday Roasts, it’s easy to get started with Supervalu’s Good Food Karma Project
We’ll have lots of SuperValu vouchers to be won throughout the week... stay listening to win, with Supervalu – so ‘Come on Ireland, Lets Get Cooking!
Check out the simple recipes below that our DJ’s have made this week and log on to supervalu.ie for more great ideas!
98FM Big Breakfast Omlette
Ingredients:
- 8 eggs
- 2 tbsp sunflower oil
- 2 shallots, sliced
- 100g button mushroom, quartered
- salt and pepper
Method:
- Crack the eggs into a bowl. You can either go for the gentle & measured approach or you can do what Luke does and whacks them in! Whisk them until they’re light and frothy. Perfect.
- Add a good drizzle of oil into a non-stick frying pan set over a medium heat. This isn’t a case for “less is more” – don’t be shy!
- Now we can start to cook! Add the shallots and mushrooms. Cook for 2 to 3 minutes, until browned. The smell right now should be phenomenal.
- Using a good old fashioned wooden spoon, transfer the shallots and mushrooms to a small dish. This is what wooden spoons were meant for, yet they instilled fear into a generation of kids.
- Set aside and cover to keep warm.
- Let’s keep the same pan going & still over a medium heat, add the remaining tablespoon of oil.
- Pour in the eggs and move the back of a fork through them in small circles,
- allowing the uncooked egg to flow into the gaps.
- Stop stirring once the eggs have begun to set but are still very moist. *shudder* that word!
- Season with salt and pepper, then add the cooked shallots and mushrooms and sprinkle over the chives.
- Remove from the heat and use a spatula to fold the omelette in half. Leave to settle for a minute or two, then transfer to a serving plate and serve immediately.
- Congratulations & enjoy your good food karma.
- Send us a photo of your Big Breakfast Omelette on Twitter @98FM
This is what Cooper & Lukes’ looked like
@SuperValuIRL @98FM sooo I made an omelette, let's just say @stevencooperdj turned his better than I did #goodfood pic.twitter.com/RNmHnZPqLa
— Olivia Kirwan (@msmum) May 16, 2016
@stevencooperdj pic.twitter.com/VneKQpz2LE
— Dylan McKee (@OnAirWith_Dylan) May 16, 2016
Minestrone
This is the business if you’ve after a hard day at work, the big ride home through rush hour traffic & need some uplifting food! This dinner is perfect if you’ve a load of vegetables left over & want to make a hearty homemade dinner. You can freeze it too, so you’ll have something tasty to eat closer to pay day.
Ingredients:
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1 small courgette, diced
- 1 garlic clove, finely chopped
- 600ml chicken or vegetable stock
- 1 x 400g tin of chopped tomatoes
- 1 x 400g tin of chickpeas, drained and
- rinsed
- 50g dried pasta shapes (or 25g if tiny)
- salt and pepper
- 50g spinach or kale, roughly chopped
Method:
- Heat the oil in a large sauté pan on a medium heat. Sauté the onion, carrot, celery,
- courgette and garlic for 4-5mins, until the vegetables are beginning to
- soften. Nom Nom Nom...
- Whack in the stock, tomatoes, chickpeas, pasta and seasoning to the soup and
- bring to the boil. Reduce to a simmer for about 10 minutes, until the pasta and
- vegetables are tender.
- Stir in the spinach or kale at the last minute until just wilted (love that word!) and remove from the heat. Serve straight away.
- If you’re freezing this, then allow it to cool completely.
Minestrone's all gooooone! #FoodKarma @SuperValuIRL pic.twitter.com/VfhYHt9xwi
— 98FM (@98FM) May 18, 2016
Beef Stir Fry
All the big taste you want from your favourite takeaway dish that’ll fix the feeling of hunger day or night.
Ingredients:
- 250g buckwheat soba noodles, spelt
- noodles or egg noodles
- 1–2 tbsps sesame seeds
- 1 tbsp olive oil
- 1 small head of broccoli, cut into florets
- 1 large carrot, thinly sliced
- ½ onion, thinly sliced
- ½ red pepper, deseeded and thinly
- sliced
- 90g frozen, tinned or fresh sweetcorn
- kernels
- 2 garlic cloves, sliced
- 300g minute steak, cut into thin strips
- 2 tbsps soy sauce
Method:
- Get the noodles cooking in boiling water, you’ll have to read the packet instructions to nail this. Drain well.
- Heat a dry frying pan over a medium heat to toast the sesame seeds. Chuck the sesame seeds into the pan and cook them for a few minutes, shaking the pan often, until the seeds have started to turn golden brown.
- Tip out into a bowl and set aside.
- Grab your wok, heat the oil over a medium-high heat.
- Add all the vegetables and the garlic and stir-fry for 2 minutes. Add the beef and 1 tablespoon of the soy sauce and stir-fry for about 5 minutes, until the beef is cooked through. It should look and taste amazing at this moment J
- Add the noodles and remaining tablespoon of soy sauce. Toss to combine until the noodles are heated through.
- Grab your dinner plate, if your sharing now’s the time to do that, and finish it off with the toasted sesame seeds.
#FoodKarma from @MrBrianMaher for today's dinner for @daraquilty ðŸ˜ðŸ˜‹ @SuperValuIRL
How amazing does this look!?! pic.twitter.com/Sr4BaIez3m— 98FM (@98FM) May 19, 2016
#FoodKarma from @MrBrianMaher for today's dinner for @daraquilty ðŸ˜ðŸ˜‹ @SuperValuIRL
How amazing does this look!?! pic.twitter.com/Sr4BaIez3m— 98FM (@98FM) May 19, 2016
Beef Stir Fry for Dara courtesy of Brian 😋 @SuperValuIRL #FoodKarma pic.twitter.com/FVxHMySvrQ
— 98FM (@98FM) May 19, 2016
Cutlery is optional according to @daraquilty #FoodKarma @SuperValuIRL kudos to @MrBrianMaher for the beef stir fry pic.twitter.com/QopHb7ASxh
— 98FM (@98FM) May 19, 2016
Friday Fun For All - Bruschetta
The Friday feeling is one we all want to share so the perfect food for that is Bruchetta. With this recipe from Federico Reizzo you’ll be the master of the Friday fun at home or in the office.
Ingredients:
- 4 x 2cm-thick slices of rustic or sourdough bread
- 1 garlic clove, halved
- Tomato and basil
- 250g vine-ripened plum tomato, cut into small cubes
- ½ red onion, finely diced
- extra virgin olive oil
- salt and pepper
- generous pinch of dried oregano
- 8-10 fresh basil leaves
- Parma ham, ricotta, pear and balsamic reduction
- 100ml balsamic vinegar
- 100g caster sugar
- 50g ricotta
- 1 pear, cored and thinly sliced
- 2 slices of Parma ham, cut in half
- Green olive tapenade and roasted red peppers
- 200g pitted green olives
- 5 sprigs of fresh parsley, plus extra to garnish
- extra virgin olive oil
- salt and pepper
- 2 ripe, medium bananas
- 150ml natural low-fat yogurt
- 50ml olive oil
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 200g plain wholemeal flour
- 50g rolled oats + 1 tbsp for decorating
- 2 tsp ground cinnamon
- 1½ tsp baking powder
- 1½ tsp baking soda
- 50g pecan nuts (optional)
- 200g frozen raspberries
- 1 large ham fillet
- 1 carrot
- 1 bay leaf
- 1 slice of fresh ginger
- For the hoisin glaze
- 100ml hoisin sauce
- 1 tbsp rice wine vinegar
- ½ tbsp soy sauce
- ½ tbsp Dijon mustard
- ½ tbsp chilli flakes
- 600g Rooster potatoes, peeled
- 50g butter
- 50ml cream
- salt and pepper
- For the green beans
- 400g green beans
- 3 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds
- 1 red chilli, deseeded and finely chopped (optional)
Method:
- Toast the bread on both sides under the grill or on a non-stick pan until golden, then spread the cut garlic clove across the toast lightly. Make sure the bread is hot before adding the topping, as the heat will enhance the flavours. Nice!
- To make the tomato and basil topping, place the tomatoes, red onion and oregano in a bowl. Add a bitta dash of oil, season with salt and pepper and stir. Allow to rest for a few minutes so all the ingredients marry together. It seems fancy but it’s really simple. Before serving, tear the fresh basil leaves and stir them into the mix, then spoon the topping onto the toasted bread.
- You must eat this bruschetta right away after adding the topping or the tomato juices will soak the bread and ruin its crunchy qualities. So no excuses for not sampling your own work here!
- To make the Parma ham topping, first make the balsamic reduction. This will make plenty of reduction but it can be kept in the fridge for a good while. Place the sugar and vinegar in a small pan and gently simmer on a low heat, stirring until the sugar has dissolved and the vinegar has thickened. Rome wasn’t build in a day & all that jazz.
- Let it cool down and pour into a squeezy bottle. Spread most of the ricotta on the toasted bread, then add enough pear slices to almost cover the bread. Add another little bit of ricotta to the pear (the ricotta will act like glue to keep all the ingredients on the bread), then add half a slice of Parma ham. Drizzle with a little balsamic reduction and serve.
- To make the green olive tapenade, drain the olives and place them in a food processor with the parsley, a little oil and some salt and pepper. Blend until smooth, adding a little more oil if needed.
- Spread the tapenade on the toasted bread and add strips of the roasted red peppers. Garnish with some parsley, either chopped or whole.
