Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia

pan-fried-hake-with-lemon-and-herb-butter-sauce2

 Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.

Serves 4

Ingredients

  • 4 x 175g hake fillets, skin on and boned
  • 1 tablesp. olive oil
  • Salt and freshly ground pepper
  • 50g butter
  • ½ lemon, pips removed
  • 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)

To Cook

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

Serving Suggestions

Steamed broccoli and sauté new potatoes

Tips

Above all be careful not to overcook the fish.  To check, gently prod the thickest part of the fish with a small knife.  If it is cooked, the flesh will look opaque and the flakes will separate easily.  If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets

Nutritional Analysis per Serving

Protein: 39g 

Carbohydrates: 52g 

Fat: 26g 

Iron: 2.4mg 

Energy: 644kcal 

Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia

pan-fried-hake-with-lemon-and-herb-butter-sauce2

 Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.

Serves 4

Ingredients

  • 4 x 175g hake fillets, skin on and boned
  • 1 tablesp. olive oil
  • Salt and freshly ground pepper
  • 50g butter
  • ½ lemon, pips removed
  • 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)

To Cook

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

Serving Suggestions

Steamed broccoli and sauté new potatoes

Tips

Above all be careful not to overcook the fish.  To check, gently prod the thickest part of the fish with a small knife.  If it is cooked, the flesh will look opaque and the flakes will separate easily.  If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets

Nutritional Analysis per Serving

Protein: 39g 

Carbohydrates: 52g 

Fat: 26g 

Iron: 2.4mg 

Energy: 644kcal 

Poached Eggs on Tomato and Mushroom Toasts @BordBia

poached-eggs-on-tomato-and-mushroom-toasts

Ingredients

  • Olive oil
  • 2 large flat mushrooms, thinly sliced
  • Pinch of salt & black pepper
  • 1 tablesp. white wine vinegar
  • 4 eggs
  • 4 thick slices of good bread, toasted on one side
  • 4-6 cherry tomatoes, thinly sliced
  • 4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 25g 

Fat: 16g  

Iron: 2.2mg 

Energy: 292 kcal 

http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx

Chicken thighs with smokey spiced yogurt @bordbia


bordbia

If you only ever use chicken breasts when cooking, these delicious chicken thighs with smokey spiced yogurt are the perfect way to explore different flavoursome cuts of chicken.

Ingredients:
8 chicken thighs, skinned and boned
300g Greek style yogurt
1 tsp. honey
3 tbsp. lemon juice
5cm piece of fresh ginger
2 garlic cloves
Salt and pepper
1 tsp. ground cumin
2 tsp. smoked paprika
1 tsp. turmeric
1 tsp. chilli flakes
Handful of fresh coriander, chopped

Method:

✅ Set the oven to Gas Mark 6, 200°C, (400°F).

✅ Place the yogurt in a bowl, with honey, lemon juice, chopped ginger, crushed garlic, salt, pepper, cumin, paprika, turmeric and chilli flakes. Stir well to combine.

✅ Set aside half the yogurt mix to serve with the cooked dish. Add the chicken thighs to the remainder in the bowl and mix well.

✅ Line a roasting tin with greaseproof paper then add the chicken and place in the oven and cook for 20mins.

✅ Remove from the oven, cover with foil and allow to sit for 5mins before serving.

✅ Serve with the Smokey Spiced Yogurt, the juices from the roasting tin and we’d suggest some pilaff rice and our Tomato, Cucumber & Celery salad.

#ChickenRecipe #ChickenThighs #BordBiaRecipe #Chicken #Recipe

Chicken thighs with smokey spiced yogurt @bordbia


bordbia

If you only ever use chicken breasts when cooking, these delicious chicken thighs with smokey spiced yogurt are the perfect way to explore different flavoursome cuts of chicken.

Ingredients:
8 chicken thighs, skinned and boned
300g Greek style yogurt
1 tsp. honey
3 tbsp. lemon juice
5cm piece of fresh ginger
2 garlic cloves
Salt and pepper
1 tsp. ground cumin
2 tsp. smoked paprika
1 tsp. turmeric
1 tsp. chilli flakes
Handful of fresh coriander, chopped

Method:

✅ Set the oven to Gas Mark 6, 200°C, (400°F).

✅ Place the yogurt in a bowl, with honey, lemon juice, chopped ginger, crushed garlic, salt, pepper, cumin, paprika, turmeric and chilli flakes. Stir well to combine.

✅ Set aside half the yogurt mix to serve with the cooked dish. Add the chicken thighs to the remainder in the bowl and mix well.

✅ Line a roasting tin with greaseproof paper then add the chicken and place in the oven and cook for 20mins.

✅ Remove from the oven, cover with foil and allow to sit for 5mins before serving.

✅ Serve with the Smokey Spiced Yogurt, the juices from the roasting tin and we’d suggest some pilaff rice and our Tomato, Cucumber & Celery salad.

#ChickenRecipe #ChickenThighs #BordBiaRecipe #Chicken #Recipe

The Classic French Omelette @BordBia

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.