Tag: Bord Bia

Posted on

Pan Fried Whiting with Tomato and Red Onion Salad

This Tomato and Red Onion Salad could be served with any of the other recipes. It would be particularly nice with the Spiced Haddock.

Serves 4

Cooking time:

Ingredients

  • 4 whiting fillets, around 175g each, skinned and boned
  • ½ tablesp. olive oil
  • A little salt and black pepper
  • A knob of butter

 

Tomato and Red Onion Salad

  • 200g tomatoes, roughly chopped
  • ½ small red onion, thinly sliced
  • Juice of half a lemon
  • 2 tablesp. olive oil
  • Salt and black pepper
  • Bunch of chives, thinly sliced

 

Pea and Potato Mash

  • 1kg potatoes, peeled and freshly cooked
  • 150g frozen peas, cooked
  • 6 tablesp. milk
  • 25g butter

To Cook

Heat a little olive oil in a large frying pan.  Season the fish and add to the pan, skin side up. Fry for 3-4 minutes then turn it over.  Add a knob of butter to the pan and continue to cook the fish for another 3-4 minutes until it flakes easily with a fork.  As the butter melts spoon it over the fish.

Meanwhile combine the salad ingredients. Taste for seasoning.

Heat the milk and butter in a saucepan then combine with the cooked potatoes and peas.  Mash well. Season to taste.

Serving Suggestions

Serve the fish with the Tomato and Red Onion Salad and Pea and Potato Mash.

Nutritional Analysis per Serving

Protein: 41g 

Carbohydrates: 48g 

Fat: 19g 

Iron: 2mg 

Energy: 522kcal 

http://www.bordbia.ie/consumer/recipes/fish/pages/panfriedwhiting-tomatoandredonionsalad.aspx

 

Posted on

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

Posted on

Eggs Benedict with Fresh Salmon @BordBia

Eggs-Benedict-with-Fresh-Salmon

A nice twist on eggs benedict – perfect for brunch, lunch or dinner.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 4 x 100g salmon darns
  • A little olive oil
  • Salt and freshly ground black pepper
  • 4 large eggs
  • 1 tableps. white wine vinegar
  • 4 thick slice of sourdough bread, toasted

Hollandaise Sauce

  • 2 egg yolks
  • 1½ tablesp. lemon juice
  • 100g unsalted butter
  • Salt and pepper

To Serve:

    Fresh dill and black pepper to serve Mixed salad

To Cook

To cook the salmon:

    Heat the oven to Gas Mark 4, 180°C (350°F). Brush each piece of salmon with a little oil and season with salt and black pepper. Line a baking tray with parchment paper and place the pieces of salmon on it. Place in the oven and cook for 10 minutes.

To poach the eggs:

    While the salmon is cooking poach the eggs. Bring a large pan of water to the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.

To make the Hollandaise Sauce:

    Put the egg yolks and lemon juice in a food processor and whizz until the mixture is creamy. Melt the butter in a saucepan until it is sizzling hot. Keep the processor running and slowly pour in the melted butter. Taste and season with salt and pepper.

Serving Suggestions

Place the toast on plates, top with the salmon darn and poached eggs. Spoon over the hollandaise sauce and sprinkle with dill and black pepper. Serve with a mixed salad.

Nutritional Analysis per Serving

Protein: 34g 

Carbohydrates: 24g 

Fat: 52g 

Iron: 2.8mg 

Energy: 677kcal 

Posted on

Strawberry & Yoghurt Parfait @bordbia

bordbia's profile picture

Looking for a delicious and healthy treat? Try this mouth-watering Strawberry and Yogurt Parfait recipe! Perfect for breakfast, as a midday snack or a delicious dessert 🍓🥣

Ingredients:

150g strawberries
A few drops of balsamic vinegar (optional)
175g Greek-style yoghurt
2 tbsp. crunchy granola

Method:

✅ Remove the hulls from the strawberries and cut into slices, reserving a half for decoration.
✅ Place in a bowl and add the balsamic vinegar, if using, stirring gently to coat. Set aside for a few minutes until the strawberries start to release juice.
✅ To assemble the parfait, layer the yoghurt and strawberries with their juices in a suitable container (a 300g jar or glass is about perfect).
✅ Top with the granola and reserved strawberry half to serve.

#BordBiaRecipe #BordBia #Strawberry #CelebrateStrawberrySeason #Strawberries #BreakfastRecipe #LunchRecipe

Posted on

Crispy Baked Hake with Yogurt Tartar Sauce

crispy-baked-hake-with-yogurt-tartar-sauce

Panko breadcrumbs, if available, make the coating extra crispy but they are not essential.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 4 hake fillets, approx. 175g each, skinned and boned
  • 25g butter, melted
  • 75g of stale breadcrumbs or Panko breadcrumbs
  • 15g finely grated cheese
  • 1 tablesp. chopped parsley leaves
  • 40g plain flour
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper

Yogurt Tartar Sauce

  • 150g Greek style yogurt
  • 1 teasp. Dijon-style mustard
  • 1 tablesp. capers, drained and finely chopped
  • 1 small gherkin, finely chopped
  • 1 tablesp. chopped parsley leaves

To Cook

Preheat oven to Gas Mark 6, 200°C (400°F). Line a large baking tray with parchment paper. Brush a little of the melted butter over the parchment paper.

Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.

Season the hake with a little salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray. Brush the remaining melted butter over the top and sides of the fish. Place in the oven and bake for 15 minutes or until cooked through.

Meanwhile make the Yogurt Tartar Sauce:
Place yogurt, mustard, capers, gherkin, parsley, salt and pepper in a small bowl. Mix well to combine.

Serving Suggestions

Serve the sauce with the crispy hake, tender stem broccoli and sautéed potatoes.

Nutritional Analysis per Serving

Protein: 43g 

Carbohydrates: 44g 

Fat: 17g 

Iron: 2.3mg 

Energy: 504kcal 

http://www.bordbia.ie/consumer/recipes/fish/pages/crispybakedhakewithyogurttartarsauce.aspx

Posted on

.@nevenmaguire Rustic Pear and Hazelnut Tarts @BordBia

These tarts are absolutely perfect for a relaxed Sunday lunch. They can be made in the morning and left covered with cling film in the fridge. Pop them into the oven before sitting down to the main course and they will be in about half an hour.

Serves 4

Cooking time:

Preparation time:

Ingredients

  • 5 firm ripe pears
  • Juice of ½ lemon
  • 1 tbsp plain flour
  • 1 heaped tbsp light brown sugar
  • 1 tsp ground cinnamon
  • 50g skinned hazelnuts, roughly chopped
  • 1 egg, beaten, to glaze
  • Icing sugar, to dust
  • Crème fraîche, to serve
  • Honey, to serve

For the Pastry

  • 225g (8oz) plain flour, plus extra for dusting
  • pinch of fine salt
  • 150g (5oz) butter, chilled and diced
  • 3 tbsp caster sugar
  • 1 large egg, lightly beaten

To Cook

To make the pastry, place the flour in a large bowl with the salt and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, then bring the pastry together with the egg (it may also need 1 tablespoon of cold water if it’s a little dry). Wrap the pastry in cling film and chill for at least 30 minutes (or overnight is fine).

Preheat the oven to 180°C (350°F/gas mark 4). Line 2 large baking sheets with non-stick baking paper.

Peel, core and slice the pears and put them in a bowl. Toss them in the lemon juice, then toss with the flour, brown sugar and cinnamon.

On a lightly floured board, cut the pastry into 4 even-sized pieces. Roll each piece of pastry out to a rough circle about 15cm (6in) in diameter and no more than 5mm (¼in) thick. Carefully transfer to the lined baking sheets. Arrange the pears in the middle of each one and scatter the hazelnuts on top, leaving a 2.5cm (1in) border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush with the beaten egg and bake for 30–40 minutes, until the tarts are cooked through and golden.

Serving Suggestions

Dust with icing sugar and arrange on plates. Add dollops of crème fraîche and a drizzle of honey to each one to serve.

 

Posted on

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

https://www.instagram.com/reel/DBEd6l7OivZ/?igsh=aWhvbDlmaWp6c3V1

bordbia

•

Follow

Original audio

Liked by fu4nhl and others

  • 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
Posted on

Grilled Mackerel with a potato salad @bordbia #foodaware

https://www.instagram.com/reel/CsB0CI1PFmI/?igshid=MTc4MmM1YmI2Ng==

  • bordbia's profile picturebordbia
  • Grilled mackerel is always a good idea! Especially when paired with a warm and hearty potato salad 🙌

    Ingredients:
    4 mackerel, butterflied, or 8 fillets, trimmed and pin-boned
    600g baby potatoes
    2 tbsp. Dijon mustard
    3 scallions, finely sliced
    4 tbsp. olive oil
    1 heaped tsp. whole grain mustard
    1 clove garlic, crushed
    2 tbsp. lemon juice
    2 level tbsp. fresh chives
    Zest of 1 lemon
    To serve: Steamed summer vegetables

    Method:
    To cook the potatoes:
    ✅ Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes.
    ✅ Transfer them to a serving bowl and keep them warm.

    To make the dressing:
    ✅ Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season.
    ✅ Stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel.
    ✅ Preheat the grill to high.

    To cook the mackerel:
    ✅ Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down.
    ✅ Spread the mustard over the mackerel. Season with salt and pepper.
    ✅ Place under a hot grill and cook for approximately 6 minutes.

    To serve:
    ✅ Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.

    #grilledmackerel #seafoodlove #potatosalad #grilling #homemade #mackerel #BordBia #BordBiaRecipe1w