Tag: Bord Bia

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Strawberry Smoothie Bowl @bordbia  🍓 😋

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This Strawberry Smoothie Bowl is the perfect way to get plenty of strawberries into an easy-to-make breakfast or lunch that everyone in the family will enjoy. 🍓

Serves: 2

Ingredients
200-250g Bord Bia Quality Mark strawberries, fresh or from frozen.
2 small bananas
6 tablesp. Greek-style yoghurt
2 teasp. coconut flakes
4 tablesp. granola (shop-bought)
1 teasp. chia seeds
Fresh mint sprigs, to decorate (optional)

•If using fresh strawberries, cut off the stalks and put into a blender, reserving a few of the berries for decoration.
•Peel the bananas and cut into slices, then add three-quarters into a blender (reserving the rest to decorate).
•Add the yoghurt and blitz to a smooth puree and using a spatula put into small serving bowls. Place in the freezer for a few hours at this point to firm up.
•Decorate the smoothie bowls with the rest of the banana, reserved strawberries, the coconut flakes and sprinkle over the granola and chia seeds.
•Finish off with with the mint sprigs and enjoy!

Head to our website where you can find more delicious strawberry recipes, link in bio. 🌞

#BordBia #BordBiaRecipe #Strawberries #Strawberry #StrawberryRecipe #StrawberrySeason #BestInSeason #RipeandReady

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What’s for tea?

classic-french-omelette

 Everybody, 9-90, should know how to make an omelette, then dinner is only 3 minutes away. Here it is step by step.

Ingredients

  • 3 Eggs
  • 3 teasp. water
  • ½ tablesp. fresh herbs, chopped
  • Salt and black pepper
  • Knob of butter

Filling

  • A little butter
  • 25g Oyster or button mushrooms, chopped
  • 25g Farmhouse Cheese, grated

Alternative Filling:

  • Chopped tomatoes, basil, scallions

To Cook

Prepare the Filling

A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.

Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by 1/3.Slide the omelette down the pan.

Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated cheese (optional) and serve with mixed salad leaves.

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Rory O’Connell’s Grilled Fish with Herb Relish @Bordbia #ballymaloe

bbia grilled fish 211516

This way of cooking fish is perceived as being rather old fashioned, but if you have a really fresh fish, it can be fabulous and quite contemporary in its simplicity. Hake, cod, ling and mackerel are all delicious cooked in this way. The relish served here is classic, and when properly prepared, it will remind you why herbs, butter and lemon will always have a place at the table when fresh fish is being served.

Serves 4

  • 4 x 120- 150g pieces of your fish of choice
  • 2 tablespoons of flour, seasoned with salt and pepper optional
  • 25 g butter at room temperature
  • salt and pepper
  • 4 wedges of lemon
    • Herb Relish
    • 50g butter
    • 2 tablespoons of very finely chopped herbs such as parsley, chives, fennel and a few thyme leaves
    • black pepper

To cook the fish, place the grill pan on a medium heat and allow to become quite hot. You don’t want it smoking madly, but should see a light haze, almost like vapour, arising from the pan. Dry the fish fillets with paper towel and dip in the seasoned flour and shake off the excess. You can skip this flouring stage if you wish. With a knife, lightly butter the flesh side of the fish fillets. Place the fish, buttered sides down on the hot grill. The fish should sizzle immediately it hits the pan, if it doesn’t, the pan wasn’t hot enough and you need to crank up the heat immediately. If you have difficulty determining if the pan is hot enough, take one of the pieces of fish and holding it above the pan, just place a corner of the buttered side onto the grill. If it sizzles, it is fine to proceed, if it doesn’t then allow the pan to get hotter. Let the fish cook, still on a high heat until the fish is well coloured. There should be a bit of smoke coming from the pan, but not great clouds of it, so adjust the heat accordingly. Lift the fish at one corner to check if it is golden and getting crisp. When you are confident this stage has been reached, turn the heat down a little and with the help of a fish or egg slice, turn the fish over on to the skin side. Let it continue to cook until the skin is crispy and the fish is cooked through. You will know the fish is cooked when the flesh appears to be white and creamy in colour and no longer looks translucent.

While the fish is cooking, melt the butter for the relish. Allow the butter to cool a little before stirring in the chopped herbs.

Remove the cooked fish to hot serving plates, placing them with the golden flesh side up. Place a wedge of lemon on each plate and drizzle the herb relish over.

If you wish garnish with a spring of parsley and serve immediately.

http://www.bordbia.ie/consumer/recipes/roryoconnell/pages/grilledfishwithherbrelish.aspx

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Oat Bars with Fresh Berries by Daniel Davey @BordBia

Bord Bia - Daniel Davey - Alan Rowlette Photography Bord Bia Egg Campaign Recipes: Daniel Davey Styled by: Jette Virdi Pics: Alan Rowlette

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

Serves 8 bars

Ingredients

  • 175g porridge oats
  • 2 large bananas, mashed
  • 2 tablesp. honey
  • 2 large eggs, beaten

To Cook

1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.

Serving Suggestions

Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.

http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx

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Oat Bars with Fresh Berries by Daniel Davey @BordBia

Bord Bia - Daniel Davey - Alan Rowlette Photography Bord Bia Egg Campaign Recipes: Daniel Davey Styled by: Jette Virdi Pics: Alan Rowlette

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

Serves 8 bars

Ingredients

  • 175g porridge oats
  • 2 large bananas, mashed
  • 2 tablesp. honey
  • 2 large eggs, beaten

To Cook

1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.

Serving Suggestions

Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.

http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx

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Olympians Philip Doyle and Sophie Becker whip up a tasty red pepper frittata 😋 @bordbia #Nutrition

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  • bordbia
  • To close out the World Egg Day celebrations, Olympians Philip Doyle and Sophie Becker whip up a tasty red pepper frittata 😋

    This is recipe is perfect for when you want a delicious and nutritious dinner 🍴Did you know that eggs are a great source of protein, vitamins, and minerals! For this recipe and more easy egg recipes, head to bordbia.ie/eggs-crack-on/ (link in bio!)

    Always look for the Bord Bia Quality Mark when shopping for eggs! 🥚 ☘️

    #WorldEggDay #Eggs #CrackOn #BordBia #RecipeInspirationEdited · 1w
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Apple 🍎 tart 😋 with warm custard 🍮 and raspberries

Apple-Tart-with-Whiskey-Sauce2

Serves 4

Ingredients

  • 250g shortcrust pastry
  • 50g ground almonds
  • 4 large Bramley apples, peeled and diced
  • 2 tablesp. sugar
  • 250ml cream
  • 3 egg yolks 50g caster sugar
  • Dash of whiskey

To Cook

Set oven Gas Mark 6, 200°C (400°F).

Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.

Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside – keep warm

Serving Suggestions

Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.

http://www.bordbia.ie/consumer/recipes/desserts/pages/appleandjamesontart.aspx

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Trisha’s fishcakes @bordbia

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  • Comment FISHCAKE and I’ll DM you the full recipe.

    These fish cakes are gorgeous … full of colour, flavour and goodness. They’re nutritious, delicious, and a great example of how easy Irish seafood is to prepare. I poach the fish, but you can also pan-fry it, grill it, or turn it into something like these simple fish cakes. SIMPLE!

    Irish seafood is incredibly versatile and perfect for everyday cooking.
    For more recipe inspiration, visit bordbia.ie/seafood.
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Rory O’Connell’s Grilled Fish with Herb Relish @Bordbia #ballymaloe

bbia grilled fish 211516

This way of cooking fish is perceived as being rather old fashioned, but if you have a really fresh fish, it can be fabulous and quite contemporary in its simplicity. Hake, cod, ling and mackerel are all delicious cooked in this way. The relish served here is classic, and when properly prepared, it will remind you why herbs, butter and lemon will always have a place at the table when fresh fish is being served.

Serves 4

  • 4 x 120- 150g pieces of your fish of choice
  • 2 tablespoons of flour, seasoned with salt and pepper optional
  • 25 g butter at room temperature
  • salt and pepper
  • 4 wedges of lemon
    • Herb Relish
    • 50g butter
    • 2 tablespoons of very finely chopped herbs such as parsley, chives, fennel and a few thyme leaves
    • black pepper

To cook the fish, place the grill pan on a medium heat and allow to become quite hot. You don’t want it smoking madly, but should see a light haze, almost like vapour, arising from the pan. Dry the fish fillets with paper towel and dip in the seasoned flour and shake off the excess. You can skip this flouring stage if you wish. With a knife, lightly butter the flesh side of the fish fillets. Place the fish, buttered sides down on the hot grill. The fish should sizzle immediately it hits the pan, if it doesn’t, the pan wasn’t hot enough and you need to crank up the heat immediately. If you have difficulty determining if the pan is hot enough, take one of the pieces of fish and holding it above the pan, just place a corner of the buttered side onto the grill. If it sizzles, it is fine to proceed, if it doesn’t then allow the pan to get hotter. Let the fish cook, still on a high heat until the fish is well coloured. There should be a bit of smoke coming from the pan, but not great clouds of it, so adjust the heat accordingly. Lift the fish at one corner to check if it is golden and getting crisp. When you are confident this stage has been reached, turn the heat down a little and with the help of a fish or egg slice, turn the fish over on to the skin side. Let it continue to cook until the skin is crispy and the fish is cooked through. You will know the fish is cooked when the flesh appears to be white and creamy in colour and no longer looks translucent.

While the fish is cooking, melt the butter for the relish. Allow the butter to cool a little before stirring in the chopped herbs.

Remove the cooked fish to hot serving plates, placing them with the golden flesh side up. Place a wedge of lemon on each plate and drizzle the herb relish over.

If you wish garnish with a spring of parsley and serve immediately.

http://www.bordbia.ie/consumer/recipes/roryoconnell/pages/grilledfishwithherbrelish.aspx