Tag: olive oil

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Salmon Teriyaki Bowl with Broccoli and Avocado 🥑 @dunnesstores

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  • Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋

    Ingredients:
    1 tbsp sunflower or olive oil
    2 salmon fillets
    100ml teriyaki sauce
    200g broccoli, cut into florets
    1 avocado, sliced

    To serve:
    Basmati rice, cooked
    1 red chilli, sliced (optional)
    1 spring onion, sliced (optional)

    Method
    Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
    Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
    Meanwhile, steam or boil the broccoli until al dente.
    Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
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Wild Mushroom & Spinach Lasagne By Rozanne Stevens

rozanne-mushroom-lasagne-266x266

Ready Time 55 mins. Serves 8

Ingredients

  • 1 box lasagne sheets
  • 500g baby spinach leaves
  • Light olive oil
  • 500g selection of wild mushrooms
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 sprigs thyme
  • 200g Avonmore Grated White Cheddar
  • Salt and pepper
  • Fresh nutmeg

Bechamel sauce:

  • 80g butter
  • 80g plain flour
  • 1 litre Avonmore Milk
  • Salt and pepper
  • Fresh nutmeg

Directions

  1. Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
  2. Heat a little more oil and gently fry the onion, garlic and thyme till soft.
  3. Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
  4. Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
  5. To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
  6. Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
  7. Cover the top layer very well with white sauce. Sprinkle over the cheese.
  8. Bake at 200°C for 30 to 40 minutes until golden and bubbling.

http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/

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Healthy Salmon Teriyaki Bowl with Avocado #Dunnes

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  • Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋

    Ingredients:
    1 tbsp sunflower or olive oil
    2 salmon fillets
    100ml teriyaki sauce
    200g broccoli, cut into florets
    1 avocado, sliced

    To serve:
    Basmati rice, cooked
    1 red chilli, sliced (optional)
    1 spring onion, sliced (optional)

    Method
    Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
    Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
    Meanwhile, steam or boil the broccoli until al dente.
    Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
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Recipe: Broccoli, Bean and Leek Soup

This recipe makes for a delicious, filling soup. Leeks are in the same family as onions, but have a mild flavor that complements the other ingredients without overpowering them.

This recipe can be made without oil by slowly cooking onions and garlic in a covered pot until the onions are translucent. Also, you can substitute frozen broccoli if fresh is unavailable. Additionally, cannellini beans can be easily substituted with navy, great northern or even garbanzo beans.

Ingredients

2 teaspoons extra virgin olive oil
2 cup sweet onion, diced small
2 teaspoon fresh garlic, minced
1 cup leeks, white part only, medium dice (about 1 leek)
5 cups vegetable stock
1½ cups cannellini beans, or one 16-ounce can of cannellini beans, rinsed
1 lb broccoli florets
1 teaspoon salt
¼ teaspoon pepper

Instructions

  1. In a four-quart, pot sauté the onions on medium heat in olive oil until transparent.
  2. Add garlic and cook without browning while stirring frequently, about 2 minutes.
  3. Add the diced leeks and sauté 2 minutes.
  4. Add the vegetable stock, increase heat and bring to a simmer.
  5. Add the cannellini beans and broccoli florets or two 10-ounce packages of frozen broccoli florets and simmer on medium heat until broccoli is lightly cooked but still crunchy.
  6. Add salt and pepper, turn off the heat and blend with an immersion blender until completely pureed.

Nutrition information per serving

Makes 10 1-cup servings
Calories 80
Sodium 360 mg
Sugars 3 g
Cholesterol 0 mg
Saturated fat 0 g
Fiber 4 g
Protein: 4 g
Carbohydrates 13 g

Aug 5

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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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Healthy Salmon Teriyaki Bowl with Avocado

dunnesstores

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collettefinne and others

  • dunnesstores's profile picturedunnesstoresVerified
  • Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋

    Ingredients:
    1 tbsp sunflower or olive oil
    2 salmon fillets
    100ml teriyaki sauce
    200g broccoli, cut into florets
    1 avocado, sliced

    To serve:
    Basmati rice, cooked
    1 red chilli, sliced (optional)
    1 spring onion, sliced (optional)

    Method
    Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
    Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
    Meanwhile, steam or boil the broccoli until al dente.
    Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d