Dunnes Stores

Chocolate Dipped Flapjacks | Now these are a treat, laced with cornflakes and coconut, then dipped in dark chocolate, they’re flapjacks like you’ve never tasted before! They’re incredibly easy to make, and if you have any younger bakers in the kitchen, save the chocolate dipping for them and enjoy all the messy fun together. Just make sure someone else bags the cleanup! 🤣 The best of ingredients as always from Dunnes Stores 🍫

Makes: 12 squares
Time: 1 hour

250g butter
180g caster sugar
180g golden syrup
500g porridge oats
100g cornflakes
100g desiccated coconut
200g dark chocolate, melted
Sea salt, to serve

Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4
⁠Begin by toasting the desiccated coconut in a pan over a medium heat, watching closely to avoid burning.
Add the cornflakes to a zip lock bag and lightly crush using a rolling pin.
⁠Melt the butter, caster sugar and syrup in a saucepan over a medium high heat.
Add the oats, crushed cornflakes and dessicated coconut to a large bowl then pour over the butter syrup mix and stir well to combine.
Line an 8x8 inch tin and firmly press the mixture into the tin.
⁠Bake flapjacks in the oven for about 30 minutes the flapjack is golden around the edges but still a little sticky in the middle. Remove for the oven and allow to cool in the tin.
Cut flapjack into 12 squares and dip half in melted chocolate. Sprinkle with a little sea salt, leave to set set then serve.

Sticky Sausage & Red Onion & Lentil Bake | Sausages are another inexpensive route to simple suppers. The tins of pre-cooked lentils here help get dinner on the table in a snap. The best of ingredients as always from Dunnes Stores ❤️

Serves: 4
Time: 1 hour

6 good quality sausages
2 tbsp olive oil
1 red pepper, de-seeded and cut into thick slices
2 red onions, cut into wedges
3 garlic cloves, thinly sliced
1 tsp smoked paprika
Pinch chilli flakes
1 ½ tbsp balsamic vinegar
100ml white wine
1 tbsp Dijon mustard
500g puy lentils
1 large handful parsley, roughly chopped
Sea salt & freshly ground black pepper

For the herby yoghurt:
200g greek yoghurt
Handful of dill, chopped
Handful of mint, finely chopped
Zest of 1 lemon
1 tbsp tahini

1.⁠ ⁠Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6
2.⁠ ⁠Add 2 tablespoons of the olive oil to a large roasting tin with the sausages and transfer to the oven for 5 minutes.
3.⁠ ⁠Add the red pepper, red onion, garlic, paprika, chilli flakes, vinegar, white wine and dijon to the roasting tin. Season well and mix everything together to combine. Return the tin to the oven to roast for a further 30-35 minutes until the sausages and vegetables are mostly tender.
4.⁠ ⁠Whilst everything is roasting, make the herby yoghurt by mixing together the yoghurt, herbs, lemon zest, tahini and a pinch of black pepper until well combined. Set aside.
5.⁠ ⁠Add the lentils to the roasting tin and stir to combine, returning to the oven for 5 minutes until everything is heated through. Stir through the parsley and serve with the herby yoghurt.

Craic Pie Millionaire Slices | This ridiculously sweet bake has an almost underbaked, chewy texture that makes it irresistible, with the best of ingredients as always from Dunnes Stores 🤤

Makes: 9
Time: 1 hour 10 minutes, + cooling

For the base:
200g oat biscuits
45g light brown sugar
Pinch flaky sea salt
40g butter, melted

For the filling:
150g granulated sugar
90g light brown sugar
10g milk powder
15g polenta
115g butter, melted
80g double cream
1 tsp vanilla bean paste
4 egg yolks

To serve:
150g white chocolate
Icing sugar
75g cornflakes
Sea salt

Preheat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6 and grease & line a 8 x 8 inch (20 x 20cm) square tin.
In a blender, blitz together the oat biscuits with sugar and salt. Drizzle in the butter and blitz again. Alternatively, if you don’t have a blender, add the biscuits to a plastic zip lock bag and beat to a fine crumb using a rolling pin, adding to a bowl with the sugar, salt and butter. Mix well and press the mixture into the prepared tin.
Make the filling by mixing the dry ingredients together in the bowl of a stand mixer. With the paddle attachment, drizzle in the melted butter and mix for about 2-3 minutes. Add the cream and vanilla and mix again briefly before adding the egg yolks and mixing for a further 2-3 minutes.
Pour the filling over the base and place into the oven to bake for 15 minutes, then reduce the oven temperature to 160°C/140°C fan/320°F/Gas Mark 3 and bake for a further 5 minutes, this time leaving the oven door just a crack. Close the oven door, and bake for a final 5-8 minutes, until the bars are set but still a little jiggly in the centre. Leave aside to cool.
Once cooled, melt the white chocolate in a glass bowl set over simmering water. Dust the bars with the icing sugar then drizzle the white chocolate over the top with a spoon. Using your hands crush the cornflakes over the top and drizzle again with the chocolate to set the cornflakes in place - this is supposed to be OTT so don’t worry if it's messy. Sprinkle with a little sea salt to finish and once the chocolate has set, cut into bars and enjoy.

Sweet Chilli Chicken with Nam Pla Sugar Snap Pea Salad | Tender roasted chicken with a sweet and savoury coating a fresh simple salad - a great little supper, feel free to add rice to this dish if you are looking for something a bit more filling. The best of ingredients as always from Dunnes Stores 🥗

Serves: 4
Time: 45 mins + marinating time

For the chicken:
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp rice wine
3-4 tbsp sweet chilli sauce
1 large thumb-sized piece of fresh ginger, finely chopped
2 garlic cloves, crushed
8 oyster cut irish chicken thighs

For the Nam Pla sugar snap pea salad:
Juice of 1 lime
1 heaped tbsp dark brown sugar
3 tbsp fish sauce
1 thai birdseye chilli, finely sliced in rounds
225g sugar snap peas, sliced
1 green pepper, finely sliced
Small bunch radishes, finely shaved on mini mandolin
Small bunch of coriander leaves
Small bunch of mint leaves
50g roasted salted peanuts, gently ground in pestle & mortar

Preheat the oven to 220°C/200°C fan/Gas Mark 7. In a large bowl, whisk together the olive oil, soy sauce, rice wine and the sweet chilli sauce along with the ginger and garlic.
Add the chicken thighs to the bowl and toss to coat. At this point, you can cover the dish with cling wrap and place in the fridge to marinate for a few hours, or you can cook them straight away if you don’t have the time.
Place a large griddle pan over a medium high heat. Fry the marinated chicken thighs removing any excess marinade skin side down for 3-4 minutes or until nice char marks appear. Turn the chicken pieces and cook for a few minutes then transfer the chicken to a tray and repeat with the rest of the chicken. Once all the chicken is griddled, place the tray into the oven for 20 - 25 minutes or until the chicken is cooked all the way through.
For the salad, in a large mixing bowl whisk together the lime juice and sugar until it’s dissolved. Whisk through the fish sauce and chilli before adding the rest of the ingredients, holding back some peanuts to garnish.
Serve the chicken in flat bowls with the sugar snap salad and extra peanuts sprinkled on top.

Blackened Prawn Tacos | Forever popular in our house, these fish tacos are topped with quick pickled pink onion slices, a mango salsa and a coriander and lime “crema” which is basically a zhuzhed up shop-bought mayo to finish. The best of ingredients as always from Dunnes Stores 🌮

Serves: 4
Time: 45 minutes

400g king prawns
35g fajita seasoning
2 tbsp vegetable oil, plus extra for frying
30g butter
Sea salt and freshly ground black pepper

For the mango salsa:
2 mangoes, peeled, deseeded and finely chopped
1 avocado, peeled, deseeded and finely chopped
1 red chilli, finely chopped
Handful of coriander leaves
Juice of 1 lime
2 tbsp olive oil

For the coriander-lime crema:
75g mayonnaise
6 pickled jalapenos slices
Handful of coriander leaves
Juice and zest of ½ a lime, the rest cut into wedges to serve
150g sour cream

To serve:
12 mini tortillas
½ head iceberg lettuce, finely shredded
2 red onions, thinly sliced & pickled in juice of 1 lemon & pinch of salt

Place the prawns, fajita seasoning and vegetable oil into a bowl, mix and set aside.
Mix all of the ingredients for the mango salsa together in a bowl with salt & pepper and set aside.
For the crema, blitz the mayonnaise, jalapeños, coriander and lime zest and juice together in a small blender . Add to a bowl then stir in the sour cream and season to taste. Set aside in the fridge until ready to serve.
Toast the tortillas over a gas hob, or in a pan over a high heat and set aside covered in a tea towel to keep warm.
Place a large frying pan over a medium high heat and add a drizzle of oil. Add the prawns and fry, fiercely, for a couple of minutes on each side until charred and cooked through - depending on your pan size you may need to do this in batches.
Add the butter and allow to melt before serving the prawns to the table with the mango salsa, pickled red onions, coriander-lime crema, tortillas, iceberg lettuce and lime wedges.

Pork Schnitzel & Pickled Smashed Cucumber | If you need after school dinner inspo, try this! Serve it with rice & it’s a winner every time. The leftover pork chops can be thinly sliced & tucked into a lunchbox for the next day. The best of ingredients as always from Dunnes Stores 🥒

Serves: 4
Time: 25 mins

4 pork medallions
100g plain flour
4 eggs, whisked
100g panko breadcrumbs
1 tbsp sesame seeds
Vegetable oil, for frying
Salt & pepper

For the smashed cucumber:
2 garlic cloves, finely chopped
1 inch piece of ginger, peeled & finely chopped
2 tbsp rice wine vinegar
1 tbsp caster sugar
2 tbsp vegetable oil
1 white onion, thinly sliced
1 cucumber
Handful dill, finely chopped

For the miso mayonnaise:
8 tbsp mayo
1 tbsp miso
1 tbsp soy sauce

To serve:
Dill, finely chopped

To make the smashed cucumber, in a large bowl, whisk together the garlic, ginger, caster sugar, rice wine vinegar, vegetable oil & sliced onion.
Trim the ends of the cucumber, discard, then place on a chopping board & use a rolling pin to smash the cucumber until it splits open. After smashing, roughly chop the cucumber to create evenly sliced pieces & add to the bowl with the dressing and onion.
Stir through the dill & set aside until needed.
Remove any rind & excess fat from the pork chops, before sandwiching the chops between two sheets of parchment paper. Using a heavy pan or rolling pin, bash the pork chops out until they’re super thin.
Set up a station with three bowls, one flour, one egg and one with the sesame seeds & breadcrumbs combined together. Season the flour with black pepper & mix well. Pass the pork chops through the seasoned flour, egg and breadcrumbs, in that order.
When ready to fry, add vegetable oil to a deep frying pan until it’s about 1cm in depth. Place over a medium heat & when the oil reaches about 180˚C, test it by throwing a cube of bread or small slice of onion into the pan. If it sizzles & starts to turn golden, you’re good to go. Fry the pork schnitzels for 3-4 mins or until golden brown, on each side. Place onto a wire rack to drain and season with a little salt.
Stir the miso & soy sauce through the mayonnaise & serve with the schnitzels, pickled cucumber and extra dill.