NEW MUSGRAVE TV AD CELEBRATES 35 YEARS OF LOVING LOCAL

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Musgrave, the name behind Northern Ireland’s leading wholesale and convenience retail brands, SuperValu, Centra, Mace and MarketPlace, is celebrating 35 years of business in Northern Ireland, with the release of a new television advert featuring local store workers, customers and well-known iconic places.

As part of the creative behind the ad, the grocery and convenience retailer carried out a search last month to find people from Northern Ireland to appear in a “top-secret project”. Though project details were not released at the time, over 50 people attended an open casting in Belfast to be in with a chance of landing a role.

It can now be revealed that the project was in fact a brand new 40 second TV advert, celebrating 35 years of Musgrave loving local in Northern Ireland.

The Musgrave business was founded in Cork by brothers Thomas and Stuart Musgrave in 1876. Both brothers later went on to marry the “Robert’s sisters” who came from Enniskillen, Co. Fermanagh. And in 1982, the business expanded into Northern Ireland with the opening of the Duncrue “Cash & Carry” – known today as Musgrave MarketPlace.

The TV ad, directed by top NI talent, Colin McIvor, follows the journey of food from farm to fork, and charts how Musgrave has been ‘loving everything local for 35 years’ and making a positive impact in communities right across Northern Ireland.

Desi Derby, Marketing Director, Musgrave, said: “We are celebrating loving everything local for 35 years and this includes our incredibly talented food and drink producers, our independent retailers, the dedicated people who work in our stores, our warehouse and office colleagues and of course our loyal customers who drive our ambition to always be the best. Supporting local is of paramount importance to Musgrave, that’s why we’ll spend £120 million on Northern Irish food and drink this year, continuing to work with over 140 local suppliers – selling more than 3,000 local products in-store.”

But it was the people of Northern Ireland who became the real stars, following an open casting call looking for homegrown talent, continued Desi.

“All five members of the Carter family from Bangor came along to the open casting and they were so talented that we gave all of them a starring role, including Dad, Steve (44), and his children Cameron (15), Ethan (13), Aaron (10) and Leah (8).  Andrea Trainor (39) and her son Finn (5) from Newtownabbey and sisters, Niamh (16) and Ciara Rogan (10) from north Belfast also impressed us and feature in our advert.

“Eagle-eyed viewers will also see the Titanic Hotel, who are a customer of Musgrave MarketPlace, and the stunning, Silent Valley, make appearances in our ad.  We hope everyone enjoys it and we are looking forward with optimism and confidence to loving everything local for the next 35 years and beyond”, Desi concluded.

The new Musgrave television advert, which will run for a number of weeks, will premiere on UTV on Saturday April 14, during Britain’s Got Talent and at the same time on SuperValu, Centra and Mace’s social media channels.

Chicken Wraps With Pesto-Yoghurt Dressing

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Chicken Wraps With Pesto-Yoghurt Dressing
Chicken Wraps With Pesto-Yoghurt Dressing
Servings:2
Preparation Time:10
Cooking Time:10
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Ingredients

  • 1 tsp olive oil
  • 1 Tomato sliced
  • 2 Chicken Breast skinless, cut into strips
  • 2 lettuce leaves
  • 1 tbsp Oregano leaves
  • 1 tub basil leaves
  • 2 tbsp olive oil
  • 0.5 tub Plain Yoghurt
  • 1 Clove garlic Peeled
  • 1 Pinch salt
  • 1 Pinch Pepper
  • 1 tbsp walnuts Coarsley Chopped

Method

  1. Heat the olive oil in a pan and add the chicken strips and oregano. Cook the chicken thoroughly, and then set aside.
  2. Put the pine nuts/walnuts and the garlic into the food processor or blender until finely minced. Add the olive oil and pulse several times. Add in the basil, yoghurt, and salt. Pulse until thoroughly mixed.
  3. Lay the lettuce leaf flat on a plate. Spread the whole of the leaf with the dressing and then assemble your chicken and tomato slices. Wrap, secure with a toothpick and serve.

Turkey Chilli

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Turkey Chilli
Turkey Chilli
Servings:4
Preparation Time:10
Cooking Time:40
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Ingredients

  • 4 Handful Baby Spinach
  • 1 Pinch Black Pepper
  • 3 tbsp olive oil
  • 3 Tomato Chopped
  • 1 tbsp Chilli Powder
  • 1 Courgette Chopped
  • 2 clove garlic Minced
  • 1 tsp ground cumin
  • 1 onion Diced
  • 0.5 tsp Paprika
  • 1 Jalapeno Seeded and Diced
  • 1 pinch salt
  • 450 g Turkey Mince Can be substituted for beef mince

Method

  1. In a large saucepan heat the oil over medium heat.
  2. Add the onion and jalapeño, and cook until soft.
  3. Stir in the garlic and courgette
  4. Cook for a minute and add the seasonings.
  5. Stir and add the turkey mince to the pot. Cook until no longer pink in the center.
  6. Add the spinach and tomatoes, and season with salt and pepper.
  7. Simmer until vegetables are soft and chili is thickened, 30-40 minutes. You can simmer for several hours to improve flavor; simply add water or broth to the pan.
  8. Serve hot.

Lemon Roast Chicken with new potatoes and vegetables

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Lemon Roast Chicken with new potatoes and vegetables
Lemon Roast Chicken with new potatoes and vegetables
A classic roast chicken dinner with a herby twist. A family favourite packed with good nutrition.
Servings:4-6
Preparation Time:20
Cooking Time:1 hour 45 minutes
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Ingredients

  • 1 chicken
  • 1 Lemon
  • 500 grams New potatoes
  • 6 garlic cloves crushed
  • 4 carrots cut into chunky sticks
  • 1 Broccoli head Cut into florets
  • 1 tablespoon olive oil
  • 1 Lemon
  • Handful Fresh Rosemary
  • Handful Fresh Thyme
  • 1 tablespoon Flour
  • 250-300 milliliters chicken stock
  • Pinch salt and pepper

Method

  1. Preheat the oven to 200C/400F/Gas6.
  2. Put the chicken in a large roasting tin.
  3. Cut the lemon into quarters and place in the cavity of the chicken with the thyme, rosemary and garlic.
  4. Rub a little olive oil over the chicken and season with salt and pepper.
  5. Place the chicken into the hot oven and cook for 30 minutes.
  6. Meanwhile put the new potatoes into a bowl with the olive oil and season with salt and pepper. Strip the thyme leaves off the stalks and stir this in too. Toss until the potatoes are well coated.
  7. After 30 minutes, take the chicken out of the oven and scatter the potatoes around the base the chicken. Scrape out all the herb mix from the bowl and pour over the potatoes. Put back into the oven for 30 minutes.
  8. After 30 minutes, take the chicken out of the oven and drain some of the juices off into a small saucepan.
  9. Add the carrots to the roasting dish with the chicken, toss them with the potatoes and put back in the oven for another 30 minutes.
  10. To make the gravy, whisk the flour into the juices from the chicken in the saucepan and place over a low heat on the hob. Slowly pour in the stock, gently whisking all the time. Continue to simmer to reduce the consistency to how you like your gravy to be.
  11. Check the chicken is cooked by piercing the thigh with a skewer and making sure the juices run clear. Take out of the oven and allow to stand for 10 minutes before carving.
  12. Steam the broccoli florets for 10 minutes.
  13. Serve the chicken with the potatoes, carrots and broccoli and a little gravy.

Rainbow salad

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Rainbow salad
Rainbow salad
Servings:2
Preparation Time:10
Cooking Time:5
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Ingredients

  • 50 g pumpkin seeds – Optional use sunflower seeds.
  • 4 Vine tomatoes quartered
  • 1 carrot grated
  • 1 yellow pepper finely sliced
  • 3 scallions finely chopped
  • 1/4 red or white cabbage finely shredded
  • 2 handfuls of blueberries
  • For the dressing:
  • 30 g Fresh Parsley
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar or white wine vinegar
  • 1 tsp Mustard

Method

  1. Gently heat the pumpkin/sunflowers seeds over a medium heat until they just start to pop.
  2. Layer the salad ingredients in a large bowl and sprinkle the seeds over the top.
  3. Place the parsley, olive oil, vinegar and mustard in a blender and blitz until smooth and creamy.
  4. Toss the salad and serve with the dressing.

Chocolate Brownies

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Chocolate Brownies
Chocolate Brownies
Servings:20
Preparation Time:20
Cooking Time:30
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Ingredients

  • 140 g Dark Chocolate
  • 225 g butter
  • 5 Free Range Eggs
  • 450 g caster sugar
  • 110 g plain flour
  • 55 g Cocoa Powder

Method

  1. Heat the oven to 190C//Gas 5. Line a 8x12in baking tin with baking parchment.
  2. Melt the butter and sugar together in a large pan.
  3. Remove from heat and beat in the rest of the ingredients.
  4. Pour into the baking tin and bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.
  5. Take out of the oven and cool in the tin. Cut into 2in squares when cool.

Garlic Sweet Potato Mash

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Garlic Sweet Potato Mash
Garlic Sweet Potato Mash
Servings:5
Preparation Time:
Cooking Time:15
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Ingredients

  • 1 tbsp butter
  • 4 Sweet Potatoes Peeled and cubed
  • 0.5 Litre Fresh Milk
  • 3 Cloves garlic Crushed
  • 1 pinch salt
  • 1 pinch Pepper
  • 2 tbsp Soured Cream

Method

  1. In a large pot boil sweet potatoes in salted water until tender, drain in a colander.
  2. Meanwhile, melt butter and sauté garlic until lightly golden.
  3. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy.
  4. Adjust salt and pepper to taste.

Turkey Curry

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Turkey Curry
Turkey Curry
Put your leftovers to good use.
Servings:4
Preparation Time:10
Cooking Time:15
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Ingredients

  • 4 tbsp vegetable oil
  • 1 onion finley chopped
  • 4 garlic cloves finely chopped
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp tumeric
  • 1/4 tsp chili powder
  • 1/4 tsp Garam masala
  • 1/4 tsp salt
  • 1 lb roasted turkey chopped into 1/2in pieces
  • 1 tsp grated ginger root
  • 1 tsp Lemon juice
  • 1 bunch fresh coriander chopped

Method

  1. Heat 3 tbsp of the oil in a saucepan and add the onion and garlic fry for 6-7 minutes till the onion is lightly browned
  2. in a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, tumeric, chili powder, garam masala and salt to form a thick paste
  3. Tip the paste into the onion mixture and fry for half a minute
  4. Stir in the turkey pieces and cook for 1 minute
  5. Add in 1 1/2 cups of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger and the lemon juice
  6. Garnish with cilantro and serve with plain basmati rice, bread and salad of crisp lettuce

Christmas Pigs in Blankets

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Christmas Pigs in Blankets
Christmas Pigs in Blankets
Tuck into a delicious Christmas treat.
Servings:4
Preparation Time:5
Cooking Time:30
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Ingredients

  • Chipolata Sausages
  • Streaky Bacon
  • 200 g Sure setting sugar
  • 200 ml Fresh orange juice
  • 450 g Fresh or Frozen Cranberry

Method

  1. Wrap chipolata sausages in streaky bacon and oven cook for 30 mins
  2. Pour your sugar and orange juice into a deep saucepan, bring to the boil.
  3. Stir in the cranberries, then simmer until tender but still holding their shape.
  4. This will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
  5. Once of the boil, pour into jam jars and put the lid on tight
  6. The cranberry sauce will thicken as it cools in the jars

Christmas Pudding Truffles

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Christmas Pudding Truffles
Christmas Pudding Truffles
Yummy truffles with a cherry on top.
Servings:
Preparation Time:25
Cooking Time:
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Ingredients

  • 700 g Christmas Pudding
  • 250 g Dark Eating Chocolate, Melted
  • 125 ml Brandy
  • 1/2 cup Icing sugar
  • 200 g White chocolate melts
  • glace cherries cut to resemble berries and leaves

Method

  1. Crumble pudding into large bowl
  2. Stir in melted chocolate, brandy and sifted icing sugar; mix well
  3. Roll level tablespoons of mixture into balls, place on tray; cover, refrigerate until firm
  4. Melt white chocolate in a heatproof bowl over small saucepan of simmering water
  5. Cool chocolate for 10 minutes
  6. Drizzle over puddings to form custard; decorate with cherries