Comfort food recipes from Neven Maguire’s Avonmore Cooking Cream Collection

For those of you who are time-strapped and get panic-stricken when trying to come up with a recipe to suit everyone’s taste, we have the perfect solution. Creating family meals can be much easier than you think and with more and more of us cooking at home, simplicity is the answer. That’s according to Ireland’s favourite TV chef Neven Maguire (McNean House & Restaurant), who has teamed up with Avonmore Cooking Cream to create the perfect family meals you can make in less than 30 minutes.

According to an Avonmore Cooking Cream survey (conducted in August 2014, where over 4,500 women were interviewed), 75% of women in Ireland prepare and cook a main meal every day, with 62.7% spending 30-40 minutes preparing it. Despite our busy lifestyles, the Avonmore survey also shows that 62% of families in Ireland still sit down to eat a cooked meal together every day.

With this in mind, Neven Maguire has created four simple, easy to prepare, family meals using Avonmore Cooking Cream, that take less than 30 minutes. Avonmore Cooking Cream has 50% less fat than standard cooking cream and is ideal for use in savoury dishes, giving a lovely depth and texture to your cooking. It is also more heat-resistant than standard cream, so there’s less chance of your sauce splitting. These mouth-watering recipes can be prepared in advance, or frozen and then served up in a jiffy.

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Recipes for Chicken Korma, Beef Stroganoff, Smoked Salmon & Prawn Linguini, and a real Irish favourite, Sirloin Steak with Peppered Whiskey Sauce, along with other winter family favourites, are featured on the www.cookwithavonmore.ie recipe site and include Neven's 'How to' video for each dish.

Neven’s Creamy Chicken Korma recipe:

Ingredients:

2 tbsp vegetable oil
2 onions, finely chopped
2 garlic cloves, crushed
2 tsp finely grated root ginger
1 green chilli, seeded and chopped finely (optional)
1 tsp garam masala
1 tsp ground turmeric
1/4 tsp chilli powder
400g can chopped tomatoes
1 tsp tomato puree
4 boneless skinless chicken breasts
250ml Avonmore cooking cream
2 tbsp chopped fresh coriander
Sea salt and freshly ground black pepper

Directions:

1. Heat the oil in a pan and fry the onions and garlic for about 10 minutes until golden brown. Stir in the ginger and green chilli (if using) and cook for 1 minute, stirring.

2. Add the garam masala to the pan with the turmeric, chilli powder and a pinch of salt and cook for another minute, stirring. Add the tomatoes, tomato puree and bring to the boil stirring continuously. Add four tablespoons of water, stir well to combine, then reduce the heat and simmer for 10 minutes until the sauce is well reduced.

3. Cut the chicken into 2.5cm (1in) cubes and then add to the pan with a few tablespoons of water to the reduced down sauce. Slowly bring to the boil, then reduce the heat and simmer gently for about 10 minutes or until the chicken is cooked through and completely tender. Stir in the cooking cream and simmer gently for another few minutes until well combined. Season to taste.

4. To serve, arrange the basmati rice and chicken korma on warmed plates and scatter over the coriander. Place the naan breads in a separate dish to pass around the table along with the mango chutney.

To serve:

300g steamed, basmati rice
Warmed naan bread and mango chutney

Tips from Neven:

If you are serving this dish to children, leave out the chilli. Steam the rice (invest in a rice steamer – it’s well worth it for the lovely textured rice that is produces). Pop the rice into a round, shallow cup and then turn it out onto the plate. Place the Korma alongside it rather than on top as it looks far more appetising.

For Neven's Beef Stroganoff recipe, and more of his delicious recipes, click here.