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! 🥚 ☘️
#Ad | This Chicken & Sweet Potato Curry from our @simplybetterds brand ambassador @nevenmaguire is one of his most popular recipes. Our new Classic Curry Seasoning is available online and in stores now @dunnesstores
Ingredients | Serves 4
2 Tbsp Simply Better Italian Extra Virgin Olive Oil 1 Large Onion, finely chopped 1 Tbsp Freshly Grated Root Ginger 2 Tsp Simply Better Expertly Blended Garlic Flakes 2 Tbsp Simply Better Expertly Blended Classic Curry Seasoning 2 Tsp Simply Better Expertly Blended Ground Turmeric 1 Tin Simply Better Italian Chopped Tomatoes 1 Tbsp Simply Better Handmade Apricot Chutney, plus extra to serve 1 Tin Simply Better Organic Coconut Milk 750g Sweet Potatoes, peeled and cubed 2 Packs Simply Better Irish Corn Fed Chicken Thighs, cubed 1 Carton Simply Better Organic Chickpeas, drained & rinsed 4 Tbsp Simply Better Authentic Greek Yoghurt (0% fat) Fresh Coriander Sprigs Simply Better Achill Sea Salt & Freshly Ground Black Pepper Warm Simply Better Italian Piadina Romagnola IGP Alla Riminese, to serve
Method 1. Heat the oil in a large pan over a medium to high heat and sauté the onion for about 10 minutes until golden brown. Stir in the ginger and garlic flakes and cook for another minute. Add the curry powder and turmeric with a pinch of salt and continue to cook for a minute or two. 2. Add the tomatoes, apricot chutney and coconut milk to the onion and spice mixture. Stir in the sweet potatoes, then bring to a fast simmer and cover with a lid. Reduce the heat and simmer for about 20 minutes until the sweet potatoes are just tender when pierced with a sharp knife. 3. Stir in the chicken and chickpeas and cook gently for another 15 minutes until the chicken is cooked through and tender. Season to taste. 4. Divide the chicken & sweet potato curry between bowls. Add a dollop of yoghurt to each one and top with a little more chutney. Scatter over the coriander sprigs and have a basket of the warm flatbreads alongside to serve.2w
This morning on the homesteading course at Ballymaloe Organic Farm School 🐄🐓
Milking the Jersey cows, learning how to milk by hand, tasting the warm fresh milk and cream straight from the dairy, and spending the morning learning all about keeping hens.
We covered breeds, feeding, laying, raising chicks and keeping chickens for both eggs and the table. A good laying hen can produce around 250 eggs a year, and hens will often lay for several years with proper care.
Darina always says that if people can keep hens at home, they should. They turn kitchen scraps into eggs, provide excellent compost material for the garden, and are one of the best ways to connect with where food comes from. 🥚
🍓It’s Strawberry Season my favourite time of year!! Lovely locally grown Irish strawberries are available now. Look out for the Bord Bia Quality Mark on packs of strawberries in the shops.
🍓Delicious to eat and also great to use in recipes across the day. Use them for breakfast, lunch like this salad, snacks, desserts like this delicious rolled pavlova. Find more strawberry recipes and inspiration on the Bord Bia website.
🍓SAVE and share these stunning strawberry recipes to make for a fabulous lunch this summer. They would go so well with a BBQ too!!
🍓The list of ingredients are below – find the full recipes and more inspiration on the Bord Bia website.
🍨Rolled Pavlova with Strawberries and Cream 5 egg whites 275g caster sugar 1 tsp vanilla extract 1 tsp white wine vinegar 1 tsp cornflour 400ml cream 450-500g Bord B ia Quality Mark strawberries Icing sugar, to dust
🥗Strawberry, Pistachio, Feta and Chicken Salad 150g rocket 150g strawberries, topped and quartered 60g feta, crumbled 60g pistachios, chopped 100g cooked chicken breast, torn
For the dressing 60ml olive oil 1 tbsp lemon juice 1 tbsp orange juice 2 tsp dijon mustard 1 tbsp honey 2 tsp poppy seeds Salt and black pepper
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.
These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning – http://ow.ly/8e6w30fDtZV
Ingredients
2 large free-range eggs
150ml pot of natural low-fat yoghurt
50ml rapeseed oil
2 tblsp no added sugar apricot jam
1 ripe banana, mashed
4 tblsp clear honey
1 tsp almond extract
200g of wholemeal flour
50g of porridge oats, plus extra for sprinkling
1 ½ teaspoons of baking powder
1 ½ teaspoons of bicarbonate of soda
2 tblsp mixed seeds
extra apricot jam
a handful of flaked almonds, for sprinkling
Method
Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.
Foodaware 