Tag: Irish Food Board

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Strawberry & Yoghurt Parfait @bordbia

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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

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Organic Salad with Roasted Vegetables, Salad Leaves and Cheese

Bowl of mixed greens, cucumber slices, cherry tomatoes, bell peppers, red onion, shredded carrots, purple cabbage, seeds, and feta cheese

Organic-salad-with-roasted-vegetables

This makes a perfect lunch with some crusty bread.

 Serves 4

Preparation time: 30 mins

Ingredients

  • 1-2 aubergines
  • 8 unpeeled garlic cloves
  • 3 tablesp.olive oil
  • 2 red peppers, halved and deseeded
  • 2 tablesp. balsamic vinegar
  • 4 scallions, finely sliced
  • 8-10 black olives
  • Salt and black pepper
  • Salad leaves, generous handful per person
  • 200g cheese

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.

Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.

Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.

Serving Suggestions

Serve with crusty bread.

 

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Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia @macnean_house_restaurant Co.Cavan

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
  • ½ 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 

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

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Meringues with blackberries,raspberries,strawberries @bordbia #foodaware

meringues_with_summer_fruits2

Serves 10

Ingredients

  • 8 egg whites
  • 500g caster sugar
  • 1 teasp. white wine vinegar
  • 1 teasp. vanilla extract.

Summer Fruits & Cream Filling

Summer Fruits

  • 400g strawberries
  • 200g raspberries
  • 200g blueberries
  • 200g blackberries
  • 250g caster sugar
  • Juice of 1 lemon

Cream Filling

  • 500g mascarpone cheese
  • 250g Compsey Greek-style yoghurt
  • Grated rind of one lemon

To Cook

For the meringues

Set the oven to 100ºC and line 2 baking sheets with parchment.  Combine the egg whites, sugar, vinegar and vanilla extract.  In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.  Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.  Bake for about 2 hours.  Cool to room temperature.

Summer Fruits

Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes.  Process the fruit mixture.  Set aside.

Cream Filling

Whisk the mascarpone, yoghurt and lemon rind together.

To serve

Tap the centre of each meringue to form a nest.  Warm the coulis in a saucepan.  Turn off the heat and add the remaining whole berries.  Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.

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Smoked Salmon and Cream Cheese Omelette.@BordBia #slainte

Smoked-Salmon-and-Cream-Cheese-Frittata

Ingredients

  • 8 eggs
  • 2 tablesp chives, chopped
  • 1 tablesp basil chopped
  • Salt and black pepper
  • 1 tablesp. olive oil
  • 50g cream cheese, diced
  • 75g smoked salmon, thinly sliced and chopped
  • Red onion slices to garnish
  • Salad leaves and bread to serve

To Cook

Set the grill to high.To cook, whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.

Serving Suggestions

Serve with salad leaves and crusty bread.

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

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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
  • ½ 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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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