Tag: Bord Bia

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Chocolate Iced Mille-Feuilles from Neven Maguires Irish Food Trails

 This dessert looks so impressive that it’s hard to believe that you’ve actually made it yourself with such little effort. It can be made up to 1 month in advance, leaving nothing for you to do on the day.

Serves 4

Ingredients

  • 1 x 100g (4oz) bar of plain chocolate (70% cocoa solids), broken into pieces
  • 150g (5oz) white chocolate, broken into pieces
  • 225ml (8fl oz) cream
  • 1 vanilla pod, split in half lengthways and seeds scraped out
  • 1 large egg white
  • 2 tsp icing sugar
  • good-quality cocoa powder, to dust
  • fresh raspberries, to serve

To Cook

Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.

Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.

Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.

Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.

In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.

Carefully peel the plain chocolate from the baking paper and break it up into pieces.

Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.

About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.

Serving Suggestions

To serve, carefully turn out onto a serving plate and peel away the cling film. Break up the reserved plain chocolate into small jagged pieces and use to decorate the top. Add a light dusting of cocoa powder and put straight on the table. Cut into slices and arrange on plates with some raspberries

 

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Strawberry Smoothie Bowl @bordbia  🍓 ðŸ˜‹

https://www.instagram.com/reel/DN0Gv65WiZo/?igsh=MXNxcnBsZnhzdWY2cw==

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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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Poached Eggs on Tomato and Mushroom Toasts @BordBia with a glass of milk 🍌 #protein

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

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

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  • 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 Â· 1w
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Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia #macneanhouse

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
  • Âœ 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 

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Potato and Mushroom Omelette

Serves 4

Cooking time:

Ingredients

  • 2 medium-sized Rooster potatoes, peeled and thinly sliced (apprximately 300g)
  • 1tbsp olive oil
  • 10g butter
  • 100g chestnut mushrooms, sliced
  • 5 medium eggs
  • 20ml milk
  • A dash of cream
  • 2tbsp chopped fresh parsley
  • Salt and milled pepper

To Cook

Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.

In a large frying pan add the olive oil and butter and cook the sliced mushrooms until soft, approximately 5 minutes. While the mushrooms are cooking preheat your grill to medium.

In a bowl lightly whisk the eggs, cream, parsley and a little seasoning.

Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set.

Serving Suggestions

Serve with fresh crisp salad.

 http://www.bordbia.ie/consumer/recipes/vegetarianrecipes/pages/potatoandmushroomomelette.aspx

For more delicious and healthy potato recipes visit www.potato.ie/recipes/

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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 2œ-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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Michael Clifford’s Gourmet Lamb Stew

 

 This is adapted from a recipe from Cork chef Michael Clifford.

Serves 4-6

Ingredients

  • 1kg shoulder of lamb well trimmed and diced (keep the bones)
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 small white turnips, chopped
  • 4 potatoes, chopped
  • 2 sticks celery, chopped
  • 1 leek, finely sliced
  • Salt and black pepper
  • 50g approx. green cabbage, finely shredded125ml
  • 250ml cream
  • Dash of Worcester sauce
  • Chopped parsley

To Cook

Place the lamb in a large pot. Cover with cold water and bring to the boil.  Drain and rinse the lamb, place in a clean pot. Add the bones to the pot. cover with approx. 1 litre  water.  Add the vegetables, except the cabbage. Season.

Cover the pot and cook gently for approx. one hour, or until the meat is tender. Then remove the bones from the pot.

To finish the sauce, remove about 250ml of the liquid and vegetables from the pot. Process this with the cream and return to the pot with the finely shredded cabbage. Add the Worcester sauce. Simmer for 5-10 minutes, until the cabbage is heated through. Check the seasoning. Add the parsley and serve in deep plates.

 http://www.bordbia.ie/consumer/recipes/lamb/pages/cliffordslambstew.aspx