ALDI IE Thur 28 Mar / Mon 1 Apr

Amazing range in store THIS SEASON

Choose from White or Red. €13.69 per kg 1. 18 Months Matured Sliced Irish Vintage Cheddar

2. Gourmet Crackers

Choose from Red Pepper, Sweet Tomato, Jalapeño Pepper or Caramelised Onion. €5.91 per kg 5. Irish Relish

Choose from Sea Salt, Cracked Black Pepper or Rosemary. €8.05 per kg

€7.45 per kg 3. French Brie

€21.93 per kg 4. Cashel Blue

€2.19 160g ONLY

€1.49 185g ONLY

€1.49 200g ONLY

€3.29 150g ONLY

€1.89 320g ONLY


SERVES 4 | PREP 15 MINS | COOK 15 MINS Portabello Satay Ve

Korean Fried Cauliflower SERVES 6 | PREP 10 MINS | COOK 15 MINS




• 260ml Soda Water, chilled • 80ml Soy Sauce • 80ml Sweet Chilli Sauce • Salt • Vegetable Oil

• 1 Cauliflower • 150g Plain Flour • 40g Cornflour • 1 tsp Baking Powder • 1 tsp Chilli Powder • 1 Lime

• Garlic Granules • Chilli Powder • 200ml Olive Oil • 2 tsp Paprika • Salt and Black Pepper • Wooden Skewers

• 2 x 250g packs Large Flat Mushrooms • 100g Smooth Peanut Butter • 125ml Coconut Milk • 15ml Soy Sauce • 1 Lime

Method Mix the soy and sweet chilli sauces to make the dip. Break up the cauliflower into florets. Heat 3cm vegetable oil in a deep frying pan. Put the flour, cornflour, baking powder and chilli powder into a bowl. Season with salt. Whisk in lime juice and soda water. Drop the florets in the batter and then into the hot oil. Fry in batches for 5-6 minutes until golden. Serve with the dip.

Method Pre-heat the oven to 200°C/Gas Mark 6. Slice each mushroom lengthways into 3. Put a skewer through each slice of mushroom to make about 24 mushroom skewers. Mix the paprika with the olive oil, then season with some salt and pepper. Put the mushroom skewers onto baking sheets and brush them with olive oil. Bake in the oven for 15 minutes. For the satay, put the peanut butter in a bowl along with the soy sauce, coconut milk and lime juice. Season with the garlic granules and the chilli and mix well. Serve.

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