Ingredients:

350g (12 oz) carrots, peeled, 350g (12 oz) parsnips, peeled, 2 tbsp olive oil, ½ tsp cinnamon, 25g (1 oz) hazelnuts, roughly chopped, 2 x 275g (10 oz) beef fillets, at room temperature, 100g (4 oz) feta cheese, broken into pieces, handful mint leaves, 25g (1 oz) wild rocket

Dressing:

2 tsp extra virgin olive oil, 2 tsp redcurrant jelly, 1 tsp red wine vinegar, sea salt and freshly ground black pepper

Method:

Quarter the carrots and parsnips lengthways, removing the core of parsnip. Toss them on a large roasting tray with one tablespoon of the oil and the cinnamon and spread them in an even layer. Roast for about 45 minutes until softened and just beginning to char. Toss the hazelnuts in for the last 10 minutes of cooking.

Meanwhile, heat a large frying pan over a really high heat. Drizzle the remaining tablespoon of oil over the steaks and season well. Fry on each side for 2 minutes for rare, 3 for medium-rare, 4 for medium or 5 minutes for well done. Once cooked to your liking, remove from the pan and leave to rest, covered with foil, for 5-10 minutes, before carving into fairly thin slices.

In the meantime, make the dressing. Simply whisk the oil, redcurrant jelly and vinegar together until smooth and season to taste with salt and pepper.

Finally, to assemble, divide the roasted vegetables and hazelnuts between each serving plate. Lay the beef slices on top and scatter the feta, mint and rocket over. Drizzle the dressing over and serve at once.

About Irish Piemontese Beef

John Commins and Michael Fennelly, two family farmers from Tipperary and Laois respectively, set up Irish Piemontese Beef in 2005.  Interested in offering a healthy option to Irish consumers of beef, the farmers began to import purebred Piemontese breeding stock directly from Italy in order to develop an Irish Piemontese herd.

Piemontese cattle, originating from the mountains of Italy in the Piedmont region, have a specific gene natural to the breed, which produces a meat low in fat, cholesterol and calories but that is tender and full of flavour.

Irish Piemontese beef is a very good source of essential fatty acids, is high in protein and is endorsed by the American Heart Association as a heart healthy food.

It is actually lower in fat and cholesterol than chicken or salmon.

Naturally reared on Bord Bia approved farms, Irish Piemontese Beef is fully traceable from farm to plate and as a member of Good Food Ireland is committed to prioritising the core indigenous ingredients of Irish cuisine and promoting local and artisan food producers.    

The Irish Piemontese Beef FRESH adventure…….

Fresh – The Good Food Market was the first supermarket to bring Irish Piemontese Beef to the capital in April 2012 and you can find their range of Irish Piemontese Beef steaks, burgers, mince, roasts, and diced beef at the Fresh Meat counter in all three Fresh – The Good Food Market outlets.

We are delighted to say Fresh @ Grand Canal will be having a weekly Wine Tasting every Thursday in the Wine Barrel.

If you would like to learn more about the origins of different wines, get help on choosing which wines work best with different meals and enjoy tasting wines you may never have experienced.

Drop Instore between 5 and 8 every Thursday.

Enjoy!

For any requests or information please contact Colm on

01-6718004 or mail colm@freshthegoodfoodmarket.ie

Colm is in an ideal position to assist our Customers in choosing Wines for Dinner Parties, Weddings, Conferences, Family Gatherings etc.

If you would like to contact Colm you can so by;

Phone: 01 671-8004

Email: colm@freshthegoodfoodmarket.ie

Or just drop Instore and have chat with him!

Ingredients: 

Method: Put the chicken cubes in a bowl and add the coriander and cumin powder, fish sauce, salt, oil, curry powder, turmeric, coconut milk and sugar. Mix thoroughly and set aside for about 20 minutes. Then oven bake in a hot oven ( 200 degrees Celsius ) for about 15 minutes. Serve with satay peanut sauce.

Ingredients: 1 garlic clove, peeled, 2 small green chilies, Handful of green beans, 1 tbsp. roasted peanuts, 1 fresh papaya, peeled, de-seeded. Grated or finely sliced, 1 tomato cut into wedges, 1 tbsp. fish sauce, 1 tbsp. sugar, 1 tbsp. lime juice

To Serve; Iceberg lettuce, shredded, Cucumber, peeled and finely sliced. Pound the garlic in a mortar, add the chilies, pound again, add the beans, break them up slightly, add the peanuts and pound them roughly. Stir in the papaya and tomato, lightly pound together. Arrange the lettuce and cucumber on a serving dish. Add the fish sauce, sugar and lime juice to the papaya mixture, stirring well, then turn into the serving dish.

Ingredients: 2 tbsp. Sunflower oil 1 level tsp. black pepper 5 cloves 1 tbsp. ground coriander,  1 medium white onion chopped finely, 100 gr. Desiccated coconut 1 white or purple (or a mix ) cauliflower cut into small, even sized florets, 1 tsp. Turmeric powder ½ tsp. Chilli powder 1 beef tomato or 2 small tiger tomatoes , chopped finely Pinch of salt, Naan bread to serve

Method: Heat half the oil in a heavy bottomed or non-stick pan,  add the onion, fry for about 1-2 minutes on high heat, add the black pepper, cloves and coriander, fry until the onion is soft and well browned, stirring occasionally.   Stir in the coconut and continue to brown for 1-2 minutes. Take off the heat, reserve. Heat the remaining oil and stir fry the cauliflower for a couple of minutes. Add the spice powders, tomatoes and salt and cook for a further 5 minutes. Add the reserved coconut paste, pour in 150 ml. Hot water and bring to a boil. Reduce heat  and simmer until the cauliflower is cooked but firm, for about 10-15 minutes. Serve with some naan bread or a simple pilau rice.

Have you tried our increasingly Popular Meal Deal?

Tasty and Great Value at only €3.99

Launch of Dublin City of Science 2012

Dublin is the self-declared ‘City of Science’ in 2012!

This ‘year of science celebration’ will consist of a programme of over 160 science-related events that cross the worlds of art and culture.

A programme of events has been compiled to break down perceptions of science and related subjects. These events are targeted at the general public and vary from a science themed picnic to and orchestral piece from the World Science Festival in New York.

The programme, which will be announced shortly consists of photographic and art exhibitions, several theatre pieces, film festivals, tours, trails and treasure hunts, street performances, science buskers, puppet performances, large-scale interactive installations, experiments, science carnivals and public talks, debates and workshops and even a fashion show!

ESOF 2012 is the largest general science event in Europe and is held in a different European city every two years – 2012 sees Dublin host the event in July attracting the world’s top scientists to the capital.

A full schedule of events will kick off in February, to celebrate Dublin City of Science.

To find out more in the mean-time, please visit www.dublinscience2012.ie

The new Leap Card is the hassle free way to pay for public transport around Dublin and you can buy or top-up your Leap Card at any of the three Fresh Supermarkets in the city centre.

Background Information

A Leap Card is a reusable plastic smart card that can be used instead of paper tickets to pay-as-you-go for transport in Dublin. Time based tickets (e.g. a weekly or monthly ticket) will be made available on Leap Cards in the near future.