Potato Dippers with Guacamole and Salsa
All of these recipes have been developed especially for the upcoming Euros. They are all ideal for sharing, and are quick and easy to make.
They have been made using ingredients from the new SuperValu range at Budgens. All Budgens stores, which are owned by independent retailers, stock the new SuperValu range. To find your nearest store visit www.budgens.co.uk
Potato Dippers with Guacamole and Salsa
Hot roasted potatoes wedges, served with spicy dips, is a match made in heaven. If you’d like more spice, sprinkle a couple of pinches of hot chilli powder over the potatoes, too.
Serves 6
6 large baking potatoes
1-2 tbsp vegetable oil
Paprika, to sprinkle
For the guacamole dip
¼ red onion, finely chopped
1tbsp red wine vinegar
3 avocados
1 red chilli, finely chopped
1 tomato, finely chopped
Juice of 1 lime
2 tablespoons freshly chopped coriander
Salt and freshly ground black pepper
To serve
150g pot soured cream
2 tbsp freshly chopped chives
170g pot SuperValu salsa dip
- Preheat the oven to 200°C/180°C fan oven/gas mark 6. Cut the potatoes into six or eight wedges each and put in a roasting tin. Brush with oil and sprinkle with paprika. Roast for 30-40 minutes until golden and cooked through.
- Put the red onion in a small bowl and add the vinegar. Set aside to marinate. This helps to soften and take out the sharpness of the onion.
- Half the avocados and remove the stone. Use a spoon to scoop the flesh into a bowl and add the chilli, tomato and lime juice. Mash well with a fork. Then add the coriander and seasoning and mash again. Spoon into a serving bowl.
- Spoon the soured cream into a serving bowl. Sprinkle with the chopped chives. Put the salsa dip into a separate bowl.
- Arrange the potato wedges on a large platter and serve with all the dips
Beef Burgers with Red Pepper Relish
Spooning a dollop of relish is a great way of serving a burger in a bun – it adds both flavour and a little bit of moistness to the final bite. This one is made with fruity red peppers and enriched with SuperValu tomato ketchup.
Serves 6
4 spring onions, finely chopped
½ tsp chilli flakes
750g SuperValu beef mince
1 tablespoon freshly chopped herbs, such as parsley, thyme and chives
A little vegetable oil
6 burger buns
6 lettuce leaves
2 tomatoes, finely sliced
¼ red onion, finely sliced
Salt and freshly ground black pepper
For the red pepper relish
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 red pepper, finely chopped
2 tsp red wine vinegar
2 tbsp SuperValu tomato ketchup
- First make the red pepper relish. Heat the oil in a pan and add the onions. Cover and cook over a low heat for 10-15 minutes until softened. Stir in the garlic and pepper and continue to cook for another 10-15 minutes until the pepper is soft. Stir in the vinegar, turn up the heat to bubble, then stir in the tomato ketchup and season well. Set aside to cool.
- Put the spring onions in a bowl with the chilli flakes, mince and herbs. Season well and mix everything together until well combined.
- Divide the mixture roughly into six portions. Shape each portion with clean hands to make a burger.
- Heat the vegetable oil in a pan and fry the burgers for 4-5 minutes on each side until cooked through. Split the buns, put a lettuce leaf and a couple of slices of tomato on top of each base, then top with a burger. Spoon some of the relish on top and put the lid on top.
Meatballs
Here’s a great recipe that can be made and frozen, then whipped out of the freezer when you need it and simply reheated in a pan. You can serve it with spaghetti, if you like, but it’s also great with rice or spooned into a buttered jacket potato.
Serves 6
For the meatballs
600g SuperValu beef mince
1 tablespoon freshly chopped thyme
1 garlic clove, crushed
50g breadcrumbs
1-2 tablespoons olive oil
For the sauce
1 tablespoon olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
400g can SuperValu chopped tomatoes
300ml hot chicken or light beef stock
1 bay leaf
1 courgette, finely chopped
To serve
500g SuperValu rice
2 tbsp freshly chopped parsley
Make the sauce. Heat the oil in a pan and gently cook the onion, celery and carrots, covered with a lid, over a low heat for 10-15 minutes, stirring every now and then.
Add the tomatoes, stock and bay leaf and bring to the boil. Simmer for 20 minutes.
Mix all the ingredients together for the meatballs. Shape into 30 balls, each about the size of a golf ball. Heat the oil in a pan and fry the meat balls in batches until golden all over.
Drop into the sauce with the courgette and continue to cook for 15 minutes until tender and cooked through.
Measure the rice in a jug and note the volume. Pour this volume of water into a pan, cover with a lid and bring to the boil. Add the rice, then turn the heat down low and simmer following the timings on the packet until all the water has been absorbed and the rice is cooked.
Spoon the rice into a bowl and sprinkle with the parsley. Spoon the meatballs into a separate bowl and serve with the rice.