Aldi And The IRFU Launch Cookbook In Support Of Barnardos

In a bid to raise €1 million by the end of 2022, Aldi and the IRFU has announced the launch of their very first cookbook, ‘Home’, with all profits going towards Barnardos, one of Aldi’s official charity partners.

Available exclusively in Aldi stores nationwide now for €11.99, ‘Home’ features 72 family friendly recipes developed by the IRFU high performance chef Maurice McGeehan and enjoyed by Irish Rugby players while on Ireland duty.

These recipes have been nominated by over 55 Irish players from the Women’s, Men’s and 7’s squads, and offer an insight into Irish Rugby and the healthy breakfast, dinners and desserts our athletes enjoy.

McGeehan, said, “One of the main things I’ve learned during my career which is represented in ‘Home’ is that simplicity is key.”

“Using fresh, local ingredients along with a few cupboard essentials, anyone can cook delicious, healthy, and authentic dishes at home. I try to ensure that every dish I make is packed with flavour and nutritious ingredients, but my biggest passion as a chef is that I believe no matter what you’re cooking, nothing should ever go to waste,” he said.

“That’s become something of a mantra to my life now and throughout this book, you’ll find plenty of simple ideas that will not only help you reduce your food waste but enhance the flavour of every dish,” he added.

Profits From ‘Home’

As an extension to Aldi’s Fresh Food Partnership with Irish Rugby, profits from ‘Home’ will directly contribute to children and families in need across Ireland through Barnardos Early Years and Family Support Services and will support the Aldi and Barnardos partnership in providing 10,000 warm meals to children who attend its centres in addition to funding other key services.

Each year, more than 21,000 vulnerable and at-risk families and young children benefit from the services provided by Barnardos.

Suzanne Connolly, CEO Barnardos commented, “Healthy food and home cooking for children and families is a big part of what Barnardos do in our centres– and I have no doubt our cooks will be borrowing some inspiration from Home in the future.”

“I encourage you all to drop into your local Aldi stores to pick up a copy so you too can enjoy delicious recipes and ideas all while supporting the vulnerable children and families across Ireland that Barnardos supports every day,” she added.

Rugby Ambassadors

Aldi’s two new rugby ambassadors, Linda Djougang and Beibhinn Parsons, also feature in the cookbook alongside existing brand representatives and Irish Rugby stars, Paul O’Connell, and James Ryan.

‘Home’ brings a fresh approach to at-home cooking, showcasing a variety of delicious and nutritious recipes suitable for everyone. From James Ryan’s Soy & Ginger Steak with Hoisin Roasted Mushroom and Fried Rice to Linda Djougang’s Strawberry and Mascarpone Yoghurt ‘Home’ is the ultimate source of recipe inspiration.

“I’m so happy to kick off my work with Aldi by helping to create this fantastic cookbook because as an international rugby player, fuelling your body with nutritious and tasty food is essential,” Djougang said.

“I’ve picked up some great recipes from Maurice over the past couple of years, so I really hope Aldi customers enjoy recreating some of my favourite dishes from the cookbook with family and friends,” she added.

Speaking about the new cookbook, Aldi Rugby Ambassador, Paul O’Connell, said; “This one pot wonder is a firm favourite in my house.

“There’s very little prep involved, all the ingredients are available in Aldi and using one pot means a lot less wash up! Serve with some guacamole and rice and you’re good to go,” he said.

Recipe

Chilli Con Carne

Chilli Con Carne is a favourite in most home and Paul’s recipe is simply fantastic. Comforting and filling, it’s a guaranteed crowd pleaser. Perfect for family dinners and ideal for batch cooking.

Serves: 4

Prep time: 10 minutes

Cooking time: 60 minutes

Ingredients

• 500g lean minced beef (10% or less fat)
• 2 medium onions, peeled and chopped
• 3 cloves garlic, peeled and finely chopped
• 1-2tsp hot chilli powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp plain flour
• 150ml red wine or extra stock
• 300ml beef stock, made with 1beef stock cube
• 4OOg can chopped tomatoes
• 4OOg can of red kidney beans, drained and rinsed
• 3 tbsp tomato puree
• 1 tsp caster sugar
• 1 tsp dried oregano
• 1 bay leaf
• Flaked sea salt and freshly ground black pepper
• Rapeseed oil

Method

1. Place a large non-stick sauce pan over a medium heat, add a drizzle of rapeseed oil and then add the beef and onions.
2. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps.
3. Add the garlic, 1-2 teaspoons of chilli powder (depending on how hot you like your chilli) and the cumin and coriander. Fry together for 1-2 minutes more.
4. Sprinkle over the flour and stir well.
5. Slowly add the wine and then the stock, stirring constantly.
6. Tip the tomatoes and kidney beans into the pan and stir in the tomato puree, caster sugar, oregano and bay Ieaf. Season with a pinch of salt and plenty of freshly ground black pepper.
7. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally, until the mince is tender and the sauce is thick
8. Adjust the seasoning to taste.
9. Serve with Mexican-style rice, Greek-style yogurt, guacamole and pico de gallo.

Available in stores nationwide now, Aldi’s very first cookbook ‘Home’, created in partnership with the IRFU is available for €11.99, with all profits going to Barnardos. For more information, visit www.aldi.ie.

Barnardos Text to Donate

Every €2 donated could provide a nutritious breakfast for a vulnerable child in one of Barnardos Early Years Centres, so get donating!