Slow Cooker Mulled Wine

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Slow Cooker Mulled Wine
Slow Cooker Mulled Wine
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Ingredients

  • 2 70cl bottles red wine
  • 100 ml Cointreau
  • 2 large Oranges peeled zest and juice
  • 1 pared zest of Lemon
  • 120 g golden caster sugar
  • 2 cinnamon sticks
  • 3 Star anise
  • 4 Cloves
  • 1 orange Sliced

Method

  1. Put all the ingredients (except the slices of orange) in a slow cooker on low for 1 1/2 - 2hrs until hot. Ladle into heatproof glasses and serve with slices of orange. Using the 'keep warm' setting (if your cooker has one) will ensure the mulled wine stays hot during the party.

Centra Scoops Three Wins at Leading NI Retail Awards

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Three Centra stores were among the big winners at the 21st Neighbourhood Retailer Awards held last night in Belfast.

McGoveran’s Centra Cathedral Quarter were named Neighbourhood Store of the Year (category 1), Watson’s Centra in Portaferry were crowned Neighbourhood Store of the Year (category 2) and Centra Carrickfergus took home the title of Forecourt of the Year (category 1).

Congratulating the stores, Michael McCormack Managing Director of Centra in Northern Ireland said –

“Congratulations to all our stores on what is a great achievement to be honoured at this level.  These wins are testament to the great value, customer service and offering we have across our store network but also the hard work and dedication that is put in by our teams.  Well done to all involved.”  

The awards, a focal point for the retail industry every year, have been rewarding excellence and celebrating success in retailing since 1998.  Independently and rigorously judged by Spotcheck, the Neighbourhood Retailer Awards are widely regarded as NI’s premier awards event for the industry, locally and nationally.

 

Charity Partnership is One in 3 Million

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SuperValu & Centra reach milestone £3 million fundraising target for Action Cancer

In what is a ground-breaking achievement, SuperValu and Centra retailers have reached a landmark fundraising target of £3 million for Action Cancer – one of the largest amounts ever raised by a company for an individual charity in Northern Ireland.

Thanks to the commitment of SuperValu and Centra retailers in Northern Ireland, Action Cancer is able to provide life-saving services in local communities through the Big Bus as well as the Health Action Programme (HAP).

Michael McCormack, Managing Director of SuperValu and Centra said

“We are proud to have reached our £3 million fundraising target for Action Cancer.  Our retailers and colleagues have worked tirelessly over the years to raise money and this impressive result is testament to their dedication.”

The Health Action Programme is all about championing health promotion and empowering local children to make the right choices when it comes to their health and lifestyles. The programme has worked with nearly 500,000 pupils across Northern Ireland and Michael McCormack stresses the importance of delivering a healthy lifestyle message to today’s younger generation.

Commenting on the impact of the programme, Mr McCormack said:

“Encouraging healthier lifestyles in younger years can reduce the risks of cancer in later life, so ensuring that this message resonates with our young people is something that SuperValu and Centra passionately support.  Our retailers have worked tirelessly to raise over £3miillion, to enable Action Cancer to continue providing this fantastic service.”   

The Big Bus, which now visits both SuperValu and Centra stores, is a mobile resource centre, providing digital breast screening for women as well as offering M.O.T. health checks for men and women aged 16 and over.  In the first half of 2019, the Big Bus has travelled to over 151 locations, providing over 1,963 MOT Health Checks and over 3,624 breast screenings, with an average of six women diagnosed with Breast Cancer per 1,000 women screened.

Gareth Kirk, CEO of Action Cancer stresses the importance of keeping this service on the road –

“The Big Bus touches people’s lives in different ways. For some women, it’s an early breast cancer detection, saving their lives. For others, it’s reassurance that they do not have the disease. Many other men and women gain valuable first-hand insights about their health and how to reduce their risk of cancer. The Big Bus is fuelled by the passion and commitment of our staff, alongside our partners at SuperValu and Centra whose valuable fundraising has made this crucial service possible; together we make a difference to local people every day.”

The longstanding partnership goes back 18 years to 2001 with SuperValu and Centra retailers supporting the vital work of Action Cancer and making a tangible and valuable impact to the people of Northern Ireland.  The SuperValu, Centra and Action Cancer partnership continues to go from strength to strength with plans already in place for a brand-new Big Bus to be unveiled in 2020 and retailers actively looking at new ways to fundraiser.

Michael McCormack, Managing Director of SuperValu and Centra, concludes –

“This fundraising milestone is a result of the dedication of our retailers and colleagues – and importantly – the generosity of our customers; we want to say thank you to them for helping us to support the incredible work of Action Cancer.”

Jack-O-Lantern Cocktail

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Jack-O-Lantern Cocktail
Jack-O-Lantern Cocktail
Servings:1
Preparation Time:2
Cooking Time:0
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Ingredients

  • 10 ml Aperol
  • 10 ml Lemon juice
  • 20 ml orange juice
  • 25 ml Gin (your preferred)
  • 1 bottle Prosecco
  • 1 whole orange sliced and burned

Method

  1. Shake aperol, lemon juice, orange juice, and gin in a cocktail shaker.
  2. Top with a dash of prosecco and garnish with burned orange skin.

Tuna Veggie Pasta

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Tuna Veggie Pasta
Tuna Veggie Pasta
A delicious and healthy lunch or dinner for all the family!
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Ingredients

  • 2 cups Pasta
  • 1 can tuna
  • 1 cup cherry tomatoes
  • 2 cups arugula
  • 2 tbsp olive oil
  • 2 tbsp Freshly Squeezed Lemon Juice

Method

  1. 1. Cook the pasta of your choice according to package instructions.
  2. 2. While the pasta is cooking, cut the zucchini and cherry tomatoes into bite-sized pieces. 
  3. 3. Add a drizzle of olive oil to a large pan and allow to heat up for a few minutes, then add the zucchini and cherry tomatoes to the pan, sauteing for about 5 – 10 minutes with a little sea salt and pepper.
  4. 4. During the final minute of sauteing the vegetables add in the arugula and cook until almost wilted.
  5. 5. Drain most of the pasta, reserving just a tbsp or two of the pasta water and pour the pasta back into the pot with the olive oil and lemon juice. Add in the canned tuna (chopped up with a fork) and sauteed vegetables.
  6. 6. Divide between two plates, sprinkle some black pepper on top and enjoy.

Protein Pancakes

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Protein Pancakes
Protein Pancakes
Delicious post workout pancakes, perfect for refueling!
Servings:4
Preparation Time:2
Cooking Time:10
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Ingredients

  • 25 grams whey protein powder
  • 100 ml milk
  • 1 lrg Egg
  • 50 grams porridge oats
  • 1 tsp Cinnamon
  • 1/4 tsp baking powder
  • light cooking spray

Method

  1. 1. Add the oats to a blender and blitz until it resembles a fine flour. Add the protein powder, baking powder, egg, milk and cinnamon to the blender too and blitz everything until you have a texture like pancake batter.
  2. 2. Heat a lightly oiled frying pan over medium high heat. Pour the mixture onto the pan, using approximately ¼ of the total mixture for each protein pancake.
  3. 3. Tilt the pan in a circular motion so that the batter coats the surface evenly.
  4. 4. Cook the pancake for about 50 seconds until the bottom is light brown. Loosen with a flexible spatula or fish-slice, flip over and cook the other side. Serve hot with your filling of choice. Recommendation: Fresh fruit & toppings of your choice.

Espresso Martini Cake

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Espresso Martini Cake
Espresso Martini Cake
Bake Off honoured the roaring Twenties last night, and so are we... Try this delicious tiered alcohol cake - Espresso Martini Cake to WOW your guests at any occasion.
Servings:12-16
Preparation Time:15
Cooking Time:40
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Ingredients

  • 200 grams unsalted butter (7oz)
  • 250 grams self raising flour
  • 1 tsp Bicarbonate of soda
  • 50 grams sifted cocoa powder (2oz)
  • 125 grams each light muscovado and caster sugar (4oz)
  • 150 ml tub soured cream 5 fl oz (¼ pint)
  • 3 large Eggs
  • 1 tsp vanilla extract
  • 2 tbsp espresso/strong coffee, cooled
  • 2 tbsp Kahlùa
  • 100 ml freshly made espresso or strong coffee, cooled (3 ½ fl oz)
  • 3 tbsp Kahlùa
  • 75 grams caster sugar (3oz)
  • 400 grams full-fat cream cheese, at room temperature – option: Philadelphia 14oz
  • 100 grams unsalted butter, softened (at room temperature) (3 ½oz)
  • 100 grams sifted icing sugar (3 ½oz)
  • 2 tsp espresso coffee powder dissolved in 1tbsp water
  • 1 tbsp chocolate coffee beans

Method

  1. 1. Preheat oven to 180°C (160°C fan) mark 4. For the cakes, grease and line 2 x 20.5cm (8in) round vake tins. Put the flour, bicarbonate of soda, cocoa, sugars and a pinch of salt into a large bowl or freestanding mixer. Into a jug, measure the soured cream, eggs and vanilla. Whisk briefly to combine. Pour on to the dry ingredients and whisk until fully incorporated, then whisk in the melted butter, coffee and Kahlúa. Divide the mixture equally between the tins.
  2. 2. Bake for 25-30min until risen and firm. Leave to cool for 10min in the tin, then transfer to a wire rack to cool completely.
  3. 3. For the espresso syrup, put the espresso, Kahlúa and caster sugar into a small pan, heat gently until the sugar dissolves, then increase the heat and simmer for 4-5min until reduced and syrupy. Set aside to cool.
  4. 4. When the cakes are cool, cut each in half horizontally to make 4 even layers. Make sure all of them are cut-side up, then drizzle each layer with 1tbsp espresso syrup.
  5. 5. For the icing, whisk together the cream cheese, butter and icing sugar until smooth. Then whisk in the coffee mixture until combined.
  6. To assemble, place the first layer of cake on a cake stand, spread with a thin layer of cream cheese icing, top with another cake layer and repeat twice more, finishing with the final cake layer. Top with the remaining icing. Scatter with chocolate coffee beans and drizzle with the remaining syrup.

Centra NI Secures Prestigious Win at Retail Industry Awards in London

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Centra Retailers Honoured Among the Best in UK!

Leading NI convenience retailer Centra was honoured last night in London at the 2019 Retail Industry Awards, taking home the title of “Convenience Retailer of the Year”.  Lilley’s Centra Dublin Road in Enniskillen was also a winner picking up “Food-to-go Retailer of the Year”.

Speaking today Michael McCormack, Managing Director of Centra in Northern Ireland said:

“To be awarded Convenience Retailer of the Year is a great achievement for everyone associated with Centra and is testament to the hard work that has been put in over the years by our teams both at local and national level.  As consumer demand for high quality convenience increases, Centra is responding with refreshed, inviting, modern stores that offer the latest in convenience and this award underlines this. 

“I would also like to congratulate Una Lilley and her team at Centra Dublin Road, Enniskillen who competed against some of the best stores in the UK, and brought home the Food-to-go Retailer of the Year award.”

Store Owner, Una Lilley, commented:  “To receive this recognition within 12 months of opening is simply incredible and I am absolutely thrilled for our Dublin Road store team. Food-to-go was our focus from the store’s planning stages. We researched different concepts and ideas and selected those that we felt matched the market in our area and it has proven to be very successful.

“However, it is the deli staff that deliver the goods on a daily basis. This is an amazing achievement for the entire food-to-go team and recognises their enthusiasm, energy and commitment to the delivery of an excellent and varied food-to-go offering in a very busy store.”

Bradley’s Centra in Maghera was highly commended in the Digital Engagement category for their digital enhancements both in store and at the fuel pumps while Centra Church Street in Banbridge was highly commended in the Forecourt Retailer of the Year category.

Widely regarded as ‘The Oscars’ of the grocery sector, the Retail Industry Awards reward excellence and outstanding achievement across a broad range of categories, recognising independent retailers alongside the large supermarket groups.

Whiskey Smash

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Whiskey Smash
Whiskey Smash
If you like Mint Juleps, you’ll love the Whiskey Smash! This perfect citrusy & minty 19th-century cocktail is perfect for those who say they'll never think whiskey.
Servings:1
Preparation Time:5
Cooking Time:2
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Ingredients

  • 3 tbsp mint leaves (about 7 or 8 leaves)
  • 1/2 of a whole Lemon cut into 4 pieces
  • 1 tbsp white sugar
  • 2 ounces irish whiskey
  • 1 cup Crushed Ice

Method

  1. 1. Place the mint, lemon, and sugar in a cocktail shaker. Muddle together until the sugar has dissolved and the lemon has expressed its juices.
  2. 2. Add the whiskey, cover, and shake for 30 seconds. Transfer mixture to an Old Fashioned glass.
  3. 3. Top with crushed ice and garnish with a sprig of mint.

Chipotle Chicken Burritos

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Chipotle Chicken Burritos
Chipotle Chicken Burritos
This hot & spicy burrito recipe is a mouthful, and all you'll need for filling lunches and cosy nights in with friends & family. Quick & easy to make, and an absolute delight!
Servings:4
Preparation Time:10
Cooking Time:25
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Ingredients

  • 454 grams Fresh For You Chicken Breasts` cut lengthwise into strips about 1-inch wide
  • 1 tbsp Chipotle Chilli Paste (plain chilli paste will be perfect if chipotle is not available)
  • 2 tbsp salt
  • 1 tbsp Preferred cooking oil
  • 1 medium Centra Red Onion quartered and sliced crosswise 1/2-inch thick
  • 3 medium Cloves/Lazy Garlic thinly sliced (about 2 tablespoons)
  • 2 medium peppers stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
  • 120 ml Chicken broth or Water
  • 2 teaspoons roughly chopped fresh/dried oregano
  • 6 to 8 flour tortillas warmed, for serving
  • salsa Optional for serving
  • Guacamole Optional for serving
  • Sour Cream Optional for serving
  • 2 cups Black Beans
  • 3 cups White Rice

Method

  1. Place chicken in a bowl, add chilli paste, and salt and toss until chicken is well coated. Set aside.
  2. Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side.
  3. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
  4. Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
  5. Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes.
  6. Stir in oregano, taste, and adjust seasoning, as necessary.
  7. Boil rice and add into the pan with chicken and veg mixture.
  8. Add a generous helping to the warm tortilla. Add toppings - Guacamole, Sour Cream, Salsa and your extra favourites, for example cheese and jalepenos.
  9. Roll and serve immediately.