Chicken thighs with smokey spiced yogurt @bordbia


bordbia

If you only ever use chicken breasts when cooking, these delicious chicken thighs with smokey spiced yogurt are the perfect way to explore different flavoursome cuts of chicken.

Ingredients:
8 chicken thighs, skinned and boned
300g Greek style yogurt
1 tsp. honey
3 tbsp. lemon juice
5cm piece of fresh ginger
2 garlic cloves
Salt and pepper
1 tsp. ground cumin
2 tsp. smoked paprika
1 tsp. turmeric
1 tsp. chilli flakes
Handful of fresh coriander, chopped

Method:

✅ Set the oven to Gas Mark 6, 200°C, (400°F).

✅ Place the yogurt in a bowl, with honey, lemon juice, chopped ginger, crushed garlic, salt, pepper, cumin, paprika, turmeric and chilli flakes. Stir well to combine.

✅ Set aside half the yogurt mix to serve with the cooked dish. Add the chicken thighs to the remainder in the bowl and mix well.

✅ Line a roasting tin with greaseproof paper then add the chicken and place in the oven and cook for 20mins.

✅ Remove from the oven, cover with foil and allow to sit for 5mins before serving.

✅ Serve with the Smokey Spiced Yogurt, the juices from the roasting tin and we’d suggest some pilaff rice and our Tomato, Cucumber & Celery salad.

#ChickenRecipe #ChickenThighs #BordBiaRecipe #Chicken #Recipe

Chicken thighs with smokey spiced yogurt @bordbia


bordbia

If you only ever use chicken breasts when cooking, these delicious chicken thighs with smokey spiced yogurt are the perfect way to explore different flavoursome cuts of chicken.

Ingredients:
8 chicken thighs, skinned and boned
300g Greek style yogurt
1 tsp. honey
3 tbsp. lemon juice
5cm piece of fresh ginger
2 garlic cloves
Salt and pepper
1 tsp. ground cumin
2 tsp. smoked paprika
1 tsp. turmeric
1 tsp. chilli flakes
Handful of fresh coriander, chopped

Method:

✅ Set the oven to Gas Mark 6, 200°C, (400°F).

✅ Place the yogurt in a bowl, with honey, lemon juice, chopped ginger, crushed garlic, salt, pepper, cumin, paprika, turmeric and chilli flakes. Stir well to combine.

✅ Set aside half the yogurt mix to serve with the cooked dish. Add the chicken thighs to the remainder in the bowl and mix well.

✅ Line a roasting tin with greaseproof paper then add the chicken and place in the oven and cook for 20mins.

✅ Remove from the oven, cover with foil and allow to sit for 5mins before serving.

✅ Serve with the Smokey Spiced Yogurt, the juices from the roasting tin and we’d suggest some pilaff rice and our Tomato, Cucumber & Celery salad.

#ChickenRecipe #ChickenThighs #BordBiaRecipe #Chicken #Recipe

Pan Fried Whiting with Tomato and Red Onion Salad @BordBia

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

 

Terrine of Vanilla Ice cream with Meringue & Blackberry Sauce @BordBia

terrine-of-vanilla-ice-cream-with-merringue-and-cranberry-sauce

This dessert is really timeless – meringue and ice cream have been part of country house cuisine for hundreds of years and it would not have been out of place at the finest tables in Ireland at any time since ice houses were introduced in the 17th century

Serves Makes two small terrines, each serving four.

Ingredients

  • 6 egg whites
  • 150g (6 oz) caster sugar
  • 150g (6 oz) icing sugar, sifted

Ice Cream

  • 500ml (scant pint) milk
  • 60g (2½ oz) granulated sugar
  • 1 vanilla bean
  • 6 egg yolks
  • 60g (2½ oz) caster sugar
  • Gelatine – 2g leaf (1 level teasp.) granulated -soaked in a little cold water

Marinated Blackberries

  • 450g (1 lb) blackberries
  • 250g (9 oz) sugar
  • 125ml (5 fl oz) water

To Cook

First make the meringues:

Preheat a very cool oven, Gas Mark ½, 125°C (250°F). Butter and flour a large baking sheet. Whisk the egg whites until stiff, add the caster sugar slowly, whisking until completely dissolved, then lightly fold in the icing sugar. Pipe the mixture into small circular shapes and bake in the low oven for about 1½ hours to dry out without colouring. Cool and store in an airtight container.

Next make ice cream:

Heat the milk with the granulated sugar and split vanilla pod (scrape seeds into the milk). When just boiling, remove from the heat, cover and leave 10 minutes to infuse. Meanwhile beat the egg yolks with the caster sugar until the sugar has completely dissolved and the mixture is creamy. Bring the milk infusion back to the boil, add to the yolk mixture, keep whisking and return to the rinsed saucepan. Cook over medium heat, whisking all the time, to thicken a little – be very careful not to overcook – then strain through a very fine sieve. Whisk softened gelatine into the mixture and allow to cool, whisking occasionally. When cold, churn the mixture in an ice cream maker until thick.

To marinate the blackberries:

Sort through the blackberries, removing any stems; wash and drain. Put sugar and water into a pan and heat to dissolve, then bring up to the boil. Allow to cool, then add the blackberries.

To assemble the terrine:

Line two small loaf tins, 18cm x 6.5cm (7″ x 2½”) with overlapping clingfilm. Break up the meringues and fill the bottom of each tin, add ice cream, then some of the marinated blackberries. Cover with another layer of ice cream, close with overlapping clingfilm and freeze.

Serving Suggestions

Liquidise the marinated blackberries and strain to make a sauce. Pour a little onto large dinner plates, slice the ice cream terrine and lay on top of the blackberry sauce.

http://www.bordbia.ie/consumer/recipes/fruit/pages/terrineoficecream.aspx

Ryan family growing rhubarb for over 20 years @bordbia


bordbia
Meet Derek Ryan, a fourth generation grower from Oldtown, Co. Dublin. Ably assisted by his wife Aoife, and their three kids Louis, Elizabeth and Hazel, Derek has being growing rhubarb for 20 years!

Quality Assured rhubarb is now in season, ready for you to use in delicious desserts, cakes, crumbles and tarts this month.

#Rhubarb #Grower #LocallyGrown #IrishProduce #Ireland #Farmer #IrishFarmer #IrishFarming

Mango, Cucumber and Kidney Bean Salad @BordBia

Ingredients

  • 1 mango, peeled, diced
  • ½ cucumber, cut in half lengthways, seeds removed and thinly sliced
  • 400g tin of kidney beans, drained and rinsed
  • 2 scallions, thinly sliced
  • Small handful of coriander leaves
  • Juice and zest of ½ lime
  • 1 tablesp. olive oil

To Cook

Place all the ingredients in a serving bowl, stir to combine, taste and season.

Serving Suggestions

This salad tastes great with our Spicy Chicken Kebabs or try with some Grilled Lamb Steaks.

http://www.bordbia.ie/consumer/recipes/side/pages/mangocucumberandkidneybeansalad.aspx