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kevin dundon

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It's Friday ladies, and we cannot wait to cheer to the weekend with our friends with a nice G&T or a tasty glass of Prosecco.

But this week, we will make it extra special thanks to the help of one of Ireland’s best-loved chefs, Kevin Dundon. 

When we talked to the SuperValu ambassador this week and asked him about a nice summer drink, let's say that Kevin delivered.

"Get some strawberries, or use the ones you have that are getting bruised, take the stems off, place into a blender with a sprig of fresh tarragon, a little bit of honey, and pulse until you get a lovely puree. You can use it with gin, place a little bit of that puree at the bottom of your glass, add ice, some gin, tonic, and garnish with a strawberry. You can use that same puree with Prosecco, it’s gorgeous!"

For those who don't want alcohol, the chef recommends to add some vanilla ice cream and a little bit of milk to the puree to get a lovely strawberry shake.

And now we are drooling. 

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The temptation to grab something on the go for lunch when you're short of time is huge, which is why we love this recipe which saves time (and money)!

You can make the filling ahead and simply fill the wraps when you're ready to eat.

This would also make a great light dinner with some cous-cous or salad on the side.

This special O'Hellmann's recipe was created by Irish chef Kevin Dundon and it features in the new 'Dollop-A-Day' recipe book, filled with bespoke Irish recipes all featuring a ‘dollop’ of mayonnaise.

Chicken & Roast Pepper Wrap
Serves 4

Ingredients:

  • 4 chicken fillets, flattened/ butterflied
  • 1 red chilli
  • 40g fresh coriander leaves
  • 2 red peppers, diced
  • 1 yellow pepper, diced
  • 1 red onion, chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper
  • 3 tablespoons of basil pesto
  • 4 tbsp O’Hellmann’s Mayonnaise
  • 2 tomatoes, sliced
  • 200g white cheddar, grated
  • 8-12 medium size flour tortillas

Method:

  1. Preheat the oven to 180C/350F/Gas Mark 4
  2. In a bowl, combine 50g of O’Hellmann’s, chilli and coriander. Add the chicken and coat with the flavoured mayonnaise.  Cover with cling film and leave to marinate for 30 minutes.
  3. Meanwhile, place the peppers into a baking tray. Season with salt and pepper and drizzle over olive oil and balsamic vinegar.  Bake in the oven for 20-25 minutes or until softened completely. Remove to cool.
  4. In a small bowl, combine the remaining mayonnaise and pesto.
  5. Heat the griddle pan to medium and remove the excess of mayonnaise from the chicken. Add some olive oil in the pan and cook the chicken for 4 – 5 minutes on each side until cooked through.
  6. Place on a board, slice the chicken into pieces and serve immediately with tortilla wraps, pesto mayonnaise, tomatoes, white cheddar and the roasted peppers.
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Sometimes when it comes to food, your go-to chicken stir-fry recipe just won't do!

If you're having friends over or are looking to impress someone special with your culinary talents, you have to try out this gorgeous recipe.

Pastry can often be daunting, especially if you haven't made it before, but we guarantee you – this recipe is foolproof!

This special O'Hellmann's recipe was created by Irish chef Kevin Dundon and it features in the new 'Dollop-A-Day' recipe book, filled with bespoke Irish recipes all featuring a ‘dollop’ of mayonnaise.

Prawn & Creamed Leek Tartlet with Parmesan Pastry
Makes 10 – 12 Tartlets

Ingredients:

Parmesan Pastry:

  • 350g Plain flour
  • 175g Butter, cubed
  • 30g Parmesan, finely grated
  • 1 egg yolk
  • 60ml water

Prawns:

  • 36 Tiger Prawns, tails intact
  • 2 tbsp O’Hellmann’s Mayonnaise
  • 2 cloves garlic, diced
  • 1 tsp Olive Oil

Creamed Leeks:

  • 3 Large Leeks, thinly sliced
  • 2 shallots
  • 100ml white wine
  • 150ml Cream
  • 100 g Parmesan

Garnish:

  • 12 Cherry tomatoes, quartered
  • 2 tbsp Olive oil
  • Lemon wedges to serve
  • Salt & pepper

Method:

  1. Preheat oven to 190C/375F/Gas Mark 5.
  2. First prepare the pastry: Sift the flour into a glass bowl and add the cubed butter, incorporate the flour and butter until it resembles breadcrumbs. Add the Parmesan cheese and stir through. Create a well in the centre of the mixture and add the egg yolk and water and work until the dough comes together.
  3. Cover with cling film, place in the fridge for at least half an hour.
  4. Turn out onto a lightly floured surface Divide the pastry into 10 – 12 equal pieces and roll each piece of pastry to a 5mm depth.
  5. Grease 10 – 12 tartlet cases and press each pastry disc into place. Place on a baking tray and fill with baking ceramic beans. Place in the fridge for half an hour to rest.
  6. Bake blind in the oven for 15 – 18 minutes until cooked.
  7. In the meantime, combine the garlic and O’Hellmann’s in a bowl.  Add the prawns and allow to marinade in the flavoured mayonnaise. Preheat a griddle pan and add a little olive oil. Skewer 3 – 4 prawns onto wooden or metal skewers and lay on the griddle pan. Cook for 1 – 2 minutes on each side, then remove from the pan and keep warm.
  8. In the same pan add the leek and shallots and cook over a medium heat for 3 -5 minutes until softened.
  9. Add the white wine, and cream and cook for a further 4 – 5 minutes until reduced and coating the back of a spoon. Season with salt and pepper.
  10. Divide the leek mixture between each pastry case and top with 3 – 4 prawns add the parmesan and place under a hot grill for a minute or two to melt the parmesan.
  11. Dress with some cherry tomatoes and baby green leaves and some O’Hellmann’s.
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