Tag: diet

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Setanta Potatoes with Basil and Dairygold

dgold setanta pot mar 16

If Roosters always rule at your dinner table, why not give Setantas a go? Named after the young Cú Chulainn, these floury new season potatoes have Rooster lineage – and speaking of Irish legends, they’re only fabulous with a dollop of Dairygold! If Setantas aren’t in season, Home Guards are just as good.

Ingredients

  • 1 large Setanta potato
  • 1 tbsp / 15g Dairygold
  • Cracked black pepper
  • Sea salt
  • Sprinkle of fresh basil (optional)

Instructions

Boil or steam a large Setanta potato until light and fluffy (this should take about 20 minutes).

While you’re waiting for the potato to cook, if any of the family want to know who the original Setanta was, now’s a good time to tell them. You can’t beat a good Irish myth.

Add a pinch of salt, a dash of cracked black pepper and (of course) a dollop of Dairygold.

If you have some to hand, add a little extra depth by topping with a sprinkle of fresh basil. This will really bring out the potato’s natural flavour.

Other recipes you might like

– See more at: http://www.yourdairygold.ie/food-made-better/setanta-potatoes-with-basil-dairygold.aspx#sthash.EgeAahLr.dpuf

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Braised Red Cabbage

Braised_Red_Cabbage

Serves:  4-6

The easiest way to cut the red cabbage and onions is on a Japanese mandoline but of course you can do it with a sharp knife if you don’t have one or a food processor works well too. This would be delicious as a side order or serve with baked jacket potatoes with a dollop of soured cream and chives for a light supper.

Ingredients:

  • 4 tbsp (2oz) Kerrygold Salted Butter
  • 1 small head red cabbage, finely shredded (core discarded)
  • 2 red onions, thinly sliced
  • 2 cooking apples, peeled, cored and grated
  • 2 cups (18fl oz) pomegranate or cranberry juice
  • 2 tbsp balsamic vinegar
  • 4 tbsp light brown sugar
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • good pinch of ground cloves
  • salt and freshly ground black pepper

Directions:

Heat a very large heavy-based pan. Add the butter and once it has melted, tip in the red cabbage and onions. Sauté over a medium to high heat for about 10 minutes until just beginning to soften.

Stir the apple into the cabbage mixture and then add the pomegranate or cranberry juice, balsamic vinegar, sugar and spices. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour over a low heat, stirring every 20 minutes until the cabbage is meltingly tender. Transfer to a warmed dish and serve at once.

Braised Red Cabbage

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Poached Eggs on Tomato and Mushroom Toasts

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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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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Goatsbridge Warm Potato Salad with Smoked Trout, Capers & Lemon Mayo #MagKirwan

INGREDIENTS

450g/18oz baby potatoes
3 tbsp. mayonnaise
½ lemon, juice only
1 tsp. dried dill
sea salt and freshly ground pepper
2 spring onions
2 tbsp. capers
100g/4oz tin of smoked trout, drained and flaked
2 hard boiled eggs, chopped, optional

The featured recipe this month of warm potato salad with smoked trout, capers & lemon mayo comes from Kristen Jensen, co-author of Sláinte: The Complete Guide to Irish Craft Beer and Cider (2014), and Secretary of the Irish Food Writers’ Guild. You can find Kristen’s original version on page 80 of Fishwives, a cookbook by Goatsbridge, available from select bookstores or online.

Step 1

Place the potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for about ten minutes, until the potatoes are cooked through and tender when pierced with the tip of a knife. Drain well and allow to cool slightly – just so they stop steaming.

Step 2

Meanwhile, whisk together the mayonnaise, lemon juice, dill and a pinch of salt and pepper in a small bowl. Transfer the warm potatoes to a mixing bowl and pour over the lemon mayonnaise, stirring to coat the potatoes evenly.

Step 3

Thinly slice the spring onions on the diagonal, including the green tops. Add to the potatoes along with the capers and stir together. Divide the potato salad between two shallow bowls and scatter the flaked trout and chopped hard boiled eggs, if using, on top. Season with another pinch of salt and pepper and serve while the potatoes are still warm.

 http://goatsbridgetrout.ie/recipe/warm-potato-salad-smoked-trout-capers-lemon-mayo-recipe/