Deluxe week with Caitríona

02-01-2018

https://www.lidl-recipes.ie/Blog-Posts/Deluxe-week-with-Caitriona

Deluxe week with Caitríona
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Deluxe week with Caitríona

This week Lidl challenged me to pick my favourite ingredients from their Deluxe range and see if I could make a 3 course luxury meal for 2, only with Lidl products. Now this is the kind of task I could warm to on a regular basis!

 

Starters

 

For starters we had a smoked salmon ribbon salad which is light and refreshing, with the added bonus that it doesn’t take too long to put together. I made it with my absolute favourite smoked salmon at the moment; Irish Organic Smoked Salmon.

 

Ingredients

 

Method

You will need a large salad bowl, a vegetable peeler, and a sharp knife for this recipe.

 

Using your vegetable peeler, peel the cucumber lengthways in ribbons, directly into the salad bowl. Do the same with the carrot. Peel the onion, half it lengthways and slice it as finely. Add to the salad bowl.

 

Sprinkle the vegetables in the bowl with fresh cracked black pepper and sea salt. Add the balsamic vinegar and mix it all together well. Spoon the salad onto 2 large plates

 

Slice the smoked salmon into thin ribbons then arrange on top of the salad. Finish with some fresh coriander if you prefer.

 

Main Course

 

For mains we had the duck breast with garlic and pepper with a jeweled couscous. There’s a reason why this treat keeps on winning food awards and in our house it’s hidden away from the kids because they’d only go and eat it all on us. Once again it’s a super-quick meal to make which suits me down to the ground because I don’t want to spend a luxury evening working in the kitchen.

 

Ingredients

Duck Breast with Garlic & Pepper

30g raisins

30ml of orange juice

1 stock cube

100g couscous

1 red pepper

1 organic lemon

 

Method

Put the duck breasts on to cook according to the instructions on the packet. Boil a kettle.

 

While the kettle is boiling, put the raisins into a bowl and pour the orange juice over them. Set to one side.

 

Put the couscous and stock cube into a large bowl and cover with boiling water once the kettle has boiled. Stir well so that the stock cube has dissolved.

 

Chop the red pepper into small cubes. At this point you should resting the duck breasts. Take the breasts out of the pan and turn off the heat. Pour the orange juice and raisins into the hot pan. This will ‘deglaze’ the cooking juices from the pan and the raisins will plump up.

 

By now the couscous should be cooked. Add the chopped red pepper, then the raisins and cooking juices into the bowl of couscous. Stir well.

 

Serve the duck breasts on top of the couscous, then grate the rind of the lemon on top. Finally put a wedge of lemon on the side of the plate to add extra zing.

 

Dessert

 

Considering how virtuous and relatively healthy our first two courses were I thought I would be safe in completely splurging with some Mature Tipperary Blue Cheese at dessert. When you have a cheese as good as this, there’s no point in fussing around with it. I cracked open a packet of the cheese crackers and we spread the cheese on top. To finish, I drizzled a small amount of Organic honey over the cheese.

 

I have no idea how I made it up the stairs to bed that night after such a feast!

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