Seared Scallops with Garlic, Lemon And Parsley

Seared Scallops with Garlic, Lemon and Parsley

 This is a very quick and easy recipe, allowing the great flavours of the scallops to be enjoyed.

Serves 2

Ingredients

  • 8 scallops
  • 1 lemon
  • Splash olive oil
  • 2 cloves garlic – crushed
  • 50g butter
  • 1 tablespoon chopped fresh parsley

To Cook

Heat olive oil in a frying pan over a medium heat.

Add scallops and fry over a medium heat for 1 minute on each side.

Add butter and garlic into the pan; continue to cook for 1 more minute.

Remove the pan from the heat, and squeeze ½ lemon over the scallops and sprinkle in the parsley.

Remove scallops and serve drizzled with the juices from the pan.

http://www.bordbia.ie/consumer/recipes/fish/Pages/SearedScallops-GarlicLemonParsley.aspx

Brussels Sprouts with Chilli and Lemon

 Brussels Sprouts with Chilli and Lemon

 

Serves 8

Ingredients

  • 1 kg Brussels sprouts, trimmed
  • 1 tablesp olive oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red chilli, deseeded and thinly sliced
  • Squeeze of lemon juice
  • Salt and fresh-ground black pepper

To Cook

Trim the sprouts and place in a saucepan of boiling salted water.  Reduce to a simmer and cook for 5-8 minutes depending on the size of the sprouts.  While they are cooking heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of minutes over a medium heat.  They should be soft and not coloured.

When the sprouts are cooked drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice and salt and black pepper to taste.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/BrusselsSproutswithChilliandLemon.aspx

Seared Scallops with Garlic, Lemon And Parsley

Seared Scallops with Garlic, Lemon and Parsley

 This is a very quick and easy recipe, allowing the great flavours of the scallops to be enjoyed.

Serves 2

Ingredients

  • 8 scallops
  • 1 lemon
  • Splash olive oil
  • 2 cloves garlic – crushed
  • 50g butter
  • 1 tablespoon chopped fresh parsley

To Cook

Heat olive oil in a frying pan over a medium heat.

Add scallops and fry over a medium heat for 1 minute on each side.

Add butter and garlic into the pan; continue to cook for 1 more minute.

Remove the pan from the heat, and squeeze ½ lemon over the scallops and sprinkle in the parsley.

Remove scallops and serve drizzled with the juices from the pan.

http://www.bordbia.ie/consumer/recipes/fish/Pages/SearedScallops-GarlicLemonParsley.aspx

Start your day the Spicy way! With… Fried Eggs.

fried eggs tw 30616

 This is quite a traditional snack in many parts of Italy but of course would make a wonderful breakfast or late night supper…

Serves 4

Ingredients

  • 2 ripe plum tomatoes
  • Olive oil, for cooking
  • 4 slices ciabatta or other rustic-type bread
  • 4 large eggs
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced into rings (optional)
  • 1 tablesp. fresh chives, chopped
  • ½ teasp. balsamic vinegar
  • A little salt and freshly-ground black pepper
  • To Serve: Lightly dressed baby leaf salad with herbs

To Cook

Heat a heavy-based griddle pan. Thickly slice the plum tomatoes and then lightly brush with olive oil. Add to the heated pan and cook for about 5 minutes until nicely marked. Transfer to a plate and keep warm. Brush the bread with a little more oil and toast on the same pan until nicely marked.

Meanwhile, heat a little olive oil in a large non-stick frying pan and crack in the eggs. Scatter over the garlic and chilli, if using, and cook for a couple of minutes, spooning the hot oil over the egg yolks until they are cooked to your liking.

Place the griddled bread on warmed plates and quickly arrange the griddled tomatoes on top.

Scatter the chives into the egg pan and sprinkle over the balsamic vinegar. Season generously, then slide the eggs on to the tomatoes and drizzle over any pan juices. Serve with the salad.

Nutritional Analysis per Serving

Protein: 13g 

Carbohydrates: 26g 

Fat: 24g 

Iron: 2.0mg 

Energy: 346kcal 

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

Brussels Sprouts with Chilli and Lemon

 Brussels Sprouts with Chilli and Lemon

 

Serves 8

Ingredients

  • 1 kg Brussels sprouts, trimmed
  • 1 tablesp olive oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red chilli, deseeded and thinly sliced
  • Squeeze of lemon juice
  • Salt and fresh-ground black pepper

To Cook

Trim the sprouts and place in a saucepan of boiling salted water.  Reduce to a simmer and cook for 5-8 minutes depending on the size of the sprouts.  While they are cooking heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of minutes over a medium heat.  They should be soft and not coloured.

When the sprouts are cooked drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice and salt and black pepper to taste.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/BrusselsSproutswithChilliandLemon.aspx

Quinoa Breakfast Mason Jar

Quinoa-Breakfast-Mason-Jar

Serves:  4

I call this my healthy and hearty breakfast! Moms have been making breakfast forever and my mom always ran out of ideas for what to serve us as kids. I feel good about this healthy version and have never met a child or adult who doesn’t love eating out of a fun mason jar! If you like grains as much as I do but can’t eat gluten, you no longer have to do without. I wake up early just to make this breakfast for my family and they love spooning out the breakfast into their mouths at the kitchen table or they screw on the tops and bring them to work or school along with a spoon. This recipe can also be saved in the fridge so you have an easy meal on the go for the rest of the week. Quinoa is one of just a few grains that I find light enough to enjoy in the summer and spring while hearty enough to enjoy in the winter as well, which is why March is such a great time for a comforting dish like this. We’re saying good-bye to winter and welcoming spring but we still yearn for those cozy morning meals. For a warm and satisfying dish, try this combination of quinoa, egg, cheese and the crunchy nut topping. The combination of fiber, protein, calcium, healthy fat, and other nutrients will fill you up until lunch. You can stock up on pine nuts so you can enjoy this recipe throughout the spring, as well. Something great about dark leafy greens, like the kale I used in this recipe, is that they are so full of body-loving nutrients that it doesn’t matter how you prepare them, as long as you include them in your diet somehow. You can say good-bye to those days of being intimidated by your produce department in your food store. Grab a bundle of kale the next time you walk by the veggies and your body will thank you. Trust me; dark leafy greens are full of chlorophyll, vitamins, fiber and calcium. It’s a great way to start your day, lift your mood and balance your palate. I keep a variety of healthy grains in my kitchen, but quinoa is my go-to when I don’t have a lot of time and I need a quick meal. Unless you’re serving up instant rice, you can’t really beat the 15-minute cook time, can you?

Dubliner Chicken with Pasta, Pancetta and Arugula

dubliner-chicken-with-pasta-pancetta-and-arugula-hero

A medley of flavors create this dish, with salty pancetta, nutty arugula and pungent, garlicky shallots all being tossed together in melted Kerrygold Irish Butter. Topped with shaved Irish cheese and crunchy pine nuts, the result is a delightfully light plate, perfect for lunch or dinner.

Serves:  4 servings

Ingredients:
  • 1 lb. boneless skinless chicken breasts, cut into bite size strips
  • 2 oz pancetta (about 4 thin slices), coarsely chopped
  • 2 shallots (2 oz) peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup Kerrygold Pure Irish Butter
  • 1/3 cup drained and chopped oil packed sun dried tomatoes
  • 1/2 lb. orchiette pasta, cooked according to package directions
  • Salt and freshly ground pepper to taste
  • 3 cups coarsely chopped aragula
  • 1 1/2 cups shaved or grated Kerrygold Dubliner Cheese
  • 2 tbsp toasted pine nuts
Directions:

Sauté chicken, pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through. Remove from skillet and keep warm. Melt butter in same skillet over medium heat. When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn. Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through. Season to taste with salt and pepper. Stir in arugula, Kerrygold Dubliner Cheese and pine nuts and toss lightly.

Glenisk Fish Goujons with low cal dips

glenisk-fish-goujons-271016

Ingredients,16 Count

Nutrition,267 Calories

Total Time,30 Mins

Serves,2 Servings

Ingredients

Goujons

  • 2 fillets of white fish (cod, hake, whiting)
  • 30g high fibre brown breadcrumbs
  • Rapeseed spray oil
  • Sea salt & black pepper.

Pea and Mint Dip

  • 200g of Glenisk 0% fat greek natural yogurt
  • 200g of frozen petit pois (blitzed in blender)
  • Fresh mint (approx 3 tbsp chopped)
  • 2 tbsp of stock
  • Half a garlic clove
  • Sea salt & black pepper

Tartar Sauce

  • 200g Glenisk 0% fat greek natural yogurt
  • 3 tbsp capers, drained and chopped
  • 3 tbsp gherkins, drained and chopped
  • ½  small shallot, finely chopped
  • squeeze of lemon juice
  • 1.5 tbsp chopped fresh parsley
  • 1.5 tbsp of freshly chopped dill.
  • Sea salt & black pepper

Nutritional Information (per serving)

  • Calories,267 kcal
  • Fat,4g
  • Saturates,0.3g
  • Carbs,25g
  • Sugar,14g
  • Protein,29g
  • Salt,2.50g
  • Fibre,7.1g
The Naked Blondie Fish Goujons with low cal dips

Method

  1. Preheat the oven to 200°C.
  2. Pick your favourite white fish and cut into goujons.
  3. Spray the goujons with rapeseed oil and roll in the breadcrumbs.
  4. Spray a tray with oil and spread the goujons across it.
  5. Bake until golden brown and slightly crispy.

 

Pea & Mint Dip

  1. Blitz up the frozen petit pois and stock to create mushy peas.
  2. Combine the mushy peas with the sea salt, garlic, Glenisk 0% fat greek natural yogurt & fresh mint.
  3. Mix the ingredients thoroughly and serve.

 

Tartare Sauce

  1. Add the Glenisk 0% fat greek natural yogurt to a bowl. This will be your base.
  2. Chop up the dill and fresh parsley and add to the Yogurt along with the shallot.
  3. Chop up the capers and add to the mix with a squeeze of lemon and a pinch of salt & pepper.
  4. Mix the ingredients thoroughly and serve.

http://glenisk.com/recipes/the-naked-blondie-fish-goujons-with-low-cal-dips

Start your day the Spicy way! With… Fried Eggs.

fried eggs tw 30616

 This is quite a traditional snack in many parts of Italy but of course would make a wonderful breakfast or late night supper…

Serves 4

Ingredients

  • 2 ripe plum tomatoes
  • Olive oil, for cooking
  • 4 slices ciabatta or other rustic-type bread
  • 4 large eggs
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced into rings (optional)
  • 1 tablesp. fresh chives, chopped
  • ½ teasp. balsamic vinegar
  • A little salt and freshly-ground black pepper
  • To Serve: Lightly dressed baby leaf salad with herbs

To Cook

Heat a heavy-based griddle pan. Thickly slice the plum tomatoes and then lightly brush with olive oil. Add to the heated pan and cook for about 5 minutes until nicely marked. Transfer to a plate and keep warm. Brush the bread with a little more oil and toast on the same pan until nicely marked.

Meanwhile, heat a little olive oil in a large non-stick frying pan and crack in the eggs. Scatter over the garlic and chilli, if using, and cook for a couple of minutes, spooning the hot oil over the egg yolks until they are cooked to your liking.

Place the griddled bread on warmed plates and quickly arrange the griddled tomatoes on top.

Scatter the chives into the egg pan and sprinkle over the balsamic vinegar. Season generously, then slide the eggs on to the tomatoes and drizzle over any pan juices. Serve with the salad.

Nutritional Analysis per Serving

Protein: 13g 

Carbohydrates: 26g 

Fat: 24g 

Iron: 2.0mg 

Energy: 346kcal 

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