Greek Pasta Bowl

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Greek Pasta Bowl
Greek Pasta Bowl
Servings:2
Preparation Time:5
Cooking Time:10
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Ingredients

  • 10 black olives sliced
  • 1 pinch Black Pepper
  • 1 tbsp olive oil
  • 120 g penne pasta
  • 100 g cherry tomatoes
  • 60 g Feta Cheese
  • 1 pinch salt

Method

  1. Cook the Penne pasta until it is al dente, not too soft.
  2. Fry the courgettes in a pan until they turn a little golden.
  3. When the pasta is ready, drain and place in a large bowl.
  4. Add the courgettes, tomatoes, olives and some seasoning and toss gently.
  5. Distribute into two bowls and top with the crumbled feta, a drizzle of olive oil and some extra freshly ground black pepper.

FRANK AND HONEST GETS FASHIONABLY SUSTAINABLE!

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Ulster University and Frank and Honest join forces for student competition

Frank and Honest, who recently announced their commitment to become the first national coffee brand to move to 100% compostable coffee cups, has joined forces with the Ulster University to launch a competition asking their fashion students to create a wearable garment using only Frank and Honest compostable cups in their design.

The students will have their work cut out for them, explained Fergal O’Kane from Frank and Honest: “We are so thrilled to be partnering with the Ulster University and their incredible students.  We’ve made a commitment to using only compostable cups by September this year and we wanted to celebrate this by working with the designers and recyclers of the future who will help us to communicate the importance of sustainability in a really fun and visual way.”

The students will create detailed drawings of wearable fashion designs from which the judges, from the Ulster University and Frank and Honest, will choose the winner who will get a cash prize, the chance to make their creation and to have it exhibited at a special event.

“The winning designer will get a top prize of £1000”, explained Fergal.  “But most exciting of all is that the winning student will make the garment which former Miss Earth and reality TV star, Amira Graham, will model at a special event, later this year.”

Rachael Dickson, Associate Head of  Ulster University’s Belfast School of Art said: “We are helping to nurture and develop the design talent of the future at our creative hub here at Ulster University’s Belfast School of Art. This competition is a fantastic opportunity for our students to showcase their creativity and vision, whilst also highlighting important issues around sustainability. Our students are all individual artists, designers and makers with unique approaches and vision developed through our Textile Art, Design and Fashion programme, so I have no doubt we will see a lot of exciting and challenging new ideas explored in their designs.”

Amira Graham who is a Former Miss Earth NI, an annual international environmental-themed beauty pageant promoting environmental awareness, said: “This is a fantastic competition as it not only encourages creativity in the students but it also promotes the importance of sustainability in our society, with a key demographic.  I can’t wait to see what wonderful ideas the students come up with and to see the finished design.  Frank and Honest is leading the way with their compostable cups and I hope many more companies follow their lead.”

Frank and Honest, available in selected SuperValu, Centra and Mace stores, will replace all non-recyclable single-use coffee cups with a new compostable cup and lid from September this year. This new initiative has the potential to divert millions of coffee cups from landfill annually.

The certified compostable coffee cups will be made from plant-based materials. After use, they can go in the brown bin and will biodegrade with food waste in under 12 weeks, creating nutrient-rich compost to feed Northern Ireland soils.

Find out the handiest place for you to get some Frank and Honest goodness at www.frankandhonest.ie.

For further information, please contact Michael McCrory, Communications Manager, 07890 636207, Michael.mccrory@musgrave.ie

 

Wednesday 23rd May 2018 – Press Eye Northern Ireland
Photo by Press Eye
Frank and Honest just announced their commitment to become the first national coffee brand to move to 100% compostable coffee cups and to celebrate Fergal O’Kane (second right) from Frank and Honest, (l to r) Rachael Dickson, Associate Head of Ulster University’s Belfast School of Art, Caoimhe Scullion, textile, art, design and fashion student at Ulster University’s Belfast School of Art and former Miss Earth, Amira Graham have launched a competition asking textile, art, design and fashion students at Ulster University to create a wearable garment using only Frank and Honest compostable cups. Fergal said: ‘We are so thrilled to be partnering with the University of Ulster and their incredible students. We’ve made a commitment to using only compostable cups by September this year and we wanted to celebrate this by working with the designers and recyclers of the future who will help us to communicate the importance of sustainability in a really fun and visual way.’ The winner will get £1,000 and get the chance to make their design which will be exhibited at a special event later this year. Find out the handiest place for you to get some Frank and Honest goodness at www.frankandhonest.ie.

Fish and Roasted Vegetables

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Fish and Roasted Vegetables
Fish and Roasted Vegetables
Servings:2
Preparation Time:3
Cooking Time:10
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Ingredients

  • 1 Pinch Black Pepper
  • 2 Centra Courgette Thickly Chopped
  • 1 tbsp Centra Olive Oil
  • 2 Fresh Cod Fillets Or any fish of your choice
  • 1 clove garlic Crushed
  • 40 g mushrooms
  • 150 g onion
  • 1 red pepper Diced
  • 1 pinch salt

Method

  1. Lay out 2 sheets of tin foil.
  2. Divide the veggies into groups, and portion them out on each sheet of tin foil.
  3. Sprinkle each veggie packet with seasonings and add 1 tbsp oil to each packet.
  4. Carefully fold and roll up the veggies in the tin foil. Wrapping the packets with a second sheet of tin foil before roasting this will help keep everything together and keep the oil from leaking out.
  5. Roast over grill for about 5 minutes on each side.
  6. Cut open the packets (be careful - contents are very hot!)

Pepper Steak

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Pepper Steak
Pepper Steak
Servings:4
Preparation Time:5
Cooking Time:15
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Ingredients

  • 450 g Centra Fresh Irish Sirloin Steak
  • 2 tbsp Centra Olive Oil
  • 3 Centra Scallions sliced diagonally, with the green and white parts separated
  • 2 tbsp Fresh Ginger Grated
  • 4 clove garlic
  • 12 Mini Sweet Pepper

Method

  1. In a large bowl, combine all the ingredients for the marinade.
  2. Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 min.
  3. Add some cooking fat to a pot placed over a medium-high heat.
  4. Add the peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes.
  5. Transfer to a plate.
  6. Remove the steak from the marinade and add to the same pot.
  7. Sauté until brown (about 2-3 minutes), stirring occasionally.
  8. Return the vegetables to the pot, add the green parts of the scallions, cook for another minute, and serve.

Turkey Burgers

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Turkey Burgers
Turkey Burgers
Servings:4
Preparation Time:5
Cooking Time:20
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Ingredients

  • 1 Centra Free Range Eggs Beaten
  • 1 Handful Coriander Chopped
  • 2 clove garlic Crushed
  • 1 tbsp ground cumin
  • 1 onion Finely Chopped
  • 2 tbsp Paprika
  • 1 pinch salt
  • 2 jalapeno pepper
  • 500 g Turkey Mince

Method

  1. Rinse the turkey mince in a little cold water.
  2. Combine all ingredients in the mixing bowl with your hands, being sure to mix well.
  3. Roll out into 8 generous sized balls on a chopping board, and then flatten into burger shapes.
  4. Heat a grill to a medium-high heat.
  5. Grill the burgers for 6 – 8 minutes each side, making sure they are thoroughly cooked through.
  6. Meanwhile, peel the avocados and remove the stone.
  7. In a mortar and pestle or a bowl, crush the garlic clove with a little sea salt to form a paste.
  8. Scrape into a bowl with the two avocados, and mash to a pulp with a potato masher.
  9. Squeeze in the lime juice, black pepper and coriander and mix well. Serve on the side with the burgers.

Chicken & Broccoli

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Chicken & Broccoli
Chicken & Broccoli
Servings:4
Preparation Time:5
Cooking Time:35
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Ingredients

  • 1 Pinch Black Pepper
  • 1 Broccoli
  • 150 g Centra Kale
  • 2 Chicken Breast
  • 1 tbsp Coconut oil
  • 1 tbsp Mixed Spices
  • 150 g mushrooms
  • 0.5 Onion Cashews
  • 1 tbsp Paprika
  • 1 Handful Parsley
  • 1 red pepper
  • 1 Pinch salt
  • 0.5 Cube Vegetable Stock
  • 1 yellow pepper

Method

  1. Cook chicken in the oil on a med-high heat and brown while adding onion, all seasoning and garlic.
  2. Separately boil broccoli & kale.
  3. When chicken is cooked thoroughly add peppers, mushrooms & parsley, stock cube with a little hot water, you can add more seasoning if desired.
  4. Stir around and lower heat, then add cashews.
  5. Simmer for a further 15 minutes until broccoli & kale is ready.
  6. When broccoli is cooked (not too soft) add it to chicken and veg in wok and stir.
  7. Use kale as a bed base for dish and add the chicken and broccoli.

Chicken Soup

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Chicken Soup
Chicken Soup
Servings:4
Preparation Time:5
Cooking Time:30
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Ingredients

  • 1 Carrott Shredded
  • 700 g Chicken Breast Cooked and Shredded
  • 1 litre chicken stock
  • 3 cloves garlic Peeled and Crushed
  • 1 Piece Ginger
  • 100 g mushrooms Sliced
  • 3 Onions Sliced
  • 1 pinch salt
  • 0.25 tbsp Turmeric

Method

  1. Pour the chicken broth into a medium pot and add the ginger, turmeric and garlic.
  2. Bring to a boil then reduce to a simmer for 20 to 30 minutes.
  3. Using a slotted spoon remove the ginger and garlic. Discard.
  4. Add the chicken, mushrooms, onions, carrot and if desired your noodles.
  5. Heat about 5 minutes on medium-low or until everything is warmed through.
  6. Taste and adjust the seasoning with sea salt.

Pesto Chicken Salad

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Pesto Chicken Salad
Pesto Chicken Salad
Servings:4
Preparation Time:3
Cooking Time:10
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Ingredients

  • 1 Centra Avocado Cubed
  • 150 g Centra Bacon Cooked crisp and crumbled
  • 200 g cherry tomatoes Halved
  • 450 g Chicken Breast Cooked and cubed
  • 1 tbsp Green Pesto
  • 1 handful Lettuce
  • 3 tbsp Mayonnaise

Method

  1. In a large mixing bowl, combine chicken, bacon, avocado, tomatoes, mayonnaise, and pesto.
  2. Toss gently to coat.
  3. Eat just as is, or pile on top of fresh lettuce leaves to make a wrap.

Paleo Cereal

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Paleo Cereal
Paleo Cereal
Servings:4
Preparation Time:0
Cooking Time:4
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Ingredients

  • 1 Handful Centra Blackberries
  • 1 Handful Centra Blueberries
  • 1 Centra Mixed Nuts 1 pack Almonds, Granola, Pecan Halves and chopped Walnuts (as much as you need or want, depending on your taste for them)
  • 300 ml Coconut Milk
  • 1 Handful Strawberries

Method

  1. The easiest way to break up the nuts is to blend them, but you don't have to.
  2. Next chop up your fruit and add them, also with your topping, Adding your milk.

Pan-Seared Steak

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Pan-Seared Steak
Pan-Seared Steak
Servings:3
Preparation Time:0
Cooking Time:10
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Ingredients

  • 340 g beef steak Sirloin
  • 10 black olives
  • 0.5 tbsp Black Pepper
  • 1 tbsp Centra Olive Oil
  • 1 Centra Onion Thinly Sliced
  • 1.5 tub Centra Tomato Diced
  • 2 Clove garlic Minced
  • 0.25 flakes red pepper

Method

  1. In a large pan, heat 1 tablespoon oil over medium heat.
  2. Add the garlic, red pepper flakes, and onion and cook until onion is translucent.
  3. Add the steak to the pan, browning on all sides. Use a wooden spoon or tongs to turn pieces as needed.
  4. Stir in the garlic, tomatoes, olives, Italian seasoning, and pepper. Simmer uncovered for about 5 minutes more, stirring occasionally.
  5. Serve with Cauliflower Mash and steamed greens.