Tag: Irish Food Board

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Girls Night In @bordbia


bordbia
Whether you’re ladies who lunch or planning a #GirlsNightIn – our chocolate pots are the ultimate in Galentines recipe inspiration! 💗

Using just 4 ingredients, these pots are easy to make and simply delicious:
125g plain chocolate
250ml cream
1 egg
Half teasp. vanilla essence

Method:
Break up the chocolate and place in the food processor.
Heat the cream to almost boiling. Add to the chocolate. Buzz until chocolate has melted and the mixture is smooth.
Add the egg and vanilla and buzz again until smooth.
Pour into individual dishes and chill for at least 24 hours.

Go nuts and add some (nutty) biscuits to go with.

Head to our #LinkInBio to find out how to make them in less than 15mins.
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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

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Rory O’Connell’s Grilled Fish with Herb Relish @Bordbia #foodaware

bbia grilled fish 211516

This way of cooking fish is perceived as being rather old fashioned, but if you have a really fresh fish, it can be fabulous and quite contemporary in its simplicity. Hake, cod, ling and mackerel are all delicious cooked in this way. The relish served here is classic, and when properly prepared, it will remind you why herbs, butter and lemon will always have a place at the table when fresh fish is being served.

Serves 4

  • 4 x 120- 150g pieces of your fish of choice
  • 2 tablespoons of flour, seasoned with salt and pepper optional
  • 25 g butter at room temperature
  • salt and pepper
  • 4 wedges of lemon
    • Herb Relish
    • 50g butter
    • 2 tablespoons of very finely chopped herbs such as parsley, chives, fennel and a few thyme leaves
    • black pepper

To cook the fish, place the grill pan on a medium heat and allow to become quite hot. You don’t want it smoking madly, but should see a light haze, almost like vapour, arising from the pan. Dry the fish fillets with paper towel and dip in the seasoned flour and shake off the excess. You can skip this flouring stage if you wish. With a knife, lightly butter the flesh side of the fish fillets. Place the fish, buttered sides down on the hot grill. The fish should sizzle immediately it hits the pan, if it doesn’t, the pan wasn’t hot enough and you need to crank up the heat immediately. If you have difficulty determining if the pan is hot enough, take one of the pieces of fish and holding it above the pan, just place a corner of the buttered side onto the grill. If it sizzles, it is fine to proceed, if it doesn’t then allow the pan to get hotter. Let the fish cook, still on a high heat until the fish is well coloured. There should be a bit of smoke coming from the pan, but not great clouds of it, so adjust the heat accordingly. Lift the fish at one corner to check if it is golden and getting crisp. When you are confident this stage has been reached, turn the heat down a little and with the help of a fish or egg slice, turn the fish over on to the skin side. Let it continue to cook until the skin is crispy and the fish is cooked through. You will know the fish is cooked when the flesh appears to be white and creamy in colour and no longer looks translucent.

While the fish is cooking, melt the butter for the relish. Allow the butter to cool a little before stirring in the chopped herbs.

Remove the cooked fish to hot serving plates, placing them with the golden flesh side up. Place a wedge of lemon on each plate and drizzle the herb relish over.

If you wish garnish with a spring of parsley and serve immediately.

http://www.bordbia.ie/consumer/recipes/roryoconnell/pages/grilledfishwithherbrelish.aspx

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Organic Berries in a Lemongrass Syrup with Natural Yogurt

organic-Mixed-berries2

Serves 4

Ingredients

  • 2 lemon grass stalks, finely chopped
  • 225g sugar
  • Juice and zest of 1 lime
  • 300g blackberries
  • 300g raspberries
  • 300g strawberries, halved and quartered
  • Organic natural yoghurt

To Cook

Put the lemongrass into a saucepan with the sugar and 1/2 litre of water, stir until the sugar dissolves, then bring to the boil.  Reduce the heat and simmer for 2 minutes.  Cool, cover and chill overnight for the flavours to infuse.  Strain the syrup and add the lime juice and half the lime zest.

Serving Suggestions

Divide the fruit between 4 bowls, pour over some syrup and scatter the remaining lime zest.  Any leftover syrup will hold in the fridge for up to three weeks.  Serve with a bowl of natural yoghurt.
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Mango, Cucumber and Kidney Bean Salad

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

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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

 

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Tandoori Chicken with Pillau Rice and Lemon and Coriander Yoghurt #foodaware

 

 

 
 

Ingredients

  •  
    • 8 chicken thighs or 4 chicken breasts, skin removed
    • Salt and freshly ground black pepper

    Marinade

    • Juice of 1 lemon
    • 4 tablesp. Greek-style yogurt
    • 4 tablesp. tandoori spice mix

Method

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Place the marinade ingredients in a bowl and mix well together.  Cut slits in the chicken and season with salt and pepper.  Rub the marinade over the chicken making sure it is well-coated.  Leave to marinade for as long as you can – the longer the better.

Preheat the oven to gas Mark 6, 200°C (400°F) .

Arrange the chicken in a single layer on a baking tray and bake for 25 minutes or until the chicken is cooked.

To prepare the rice: Heat the oil in a large sauce pan and add the onion. Cook over a medium-high heat until the onions are browned.  Be careful not to let them burn.

Add the cinnamon, cloves and turmeric. Cook for 2-3 minutes.

Then add the rice and cover with the stock or water. Put a lid on the sauce and bring to the boil. Stir once, then reduce to a simmer for approximately 10 minutes. At this stage the water will have evaporated and the rice with be fluffy.

Serve the chicken with the rice, lemon and coriander yoghurt, some lemon wedges and a green salad.

https://www.bordbia.ie/recipes/chicken-recipes/tandoori-chicken-with-pillau-rice-and-lemon-and-coriander-yoghurt/

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UN International Year of Fruit and Vegetables 2021, @BordBia

bordbia
To celebrate the UN International Year of Fruit and Vegetables 2021, Bord Bia is encouraging people to simply ‘add one more’ locally grown fruit or vegetable to their favourite meals this summer ☀️

Whether its adding beetroot to your morning smoothie or leftover carrots to some delicious mashed potoato, the Irish growing season is at its peak and in season fruit and vegetables are at their freshest!

What in season fruit or veg can you add to your meals today? 🥦🥕🍓

#bestinseason #seasonalfood #irishfood #IYFV20211w