Smoked Haddock with Poached Eggs and Rosti

smoked-haddock

This brunch-worthy  dish was inspired by the wonderful natural smoked haddock that has now become so widely available. It would also make a delicious light supper that will satisfy the most discerning guests.

Serves 4

 

Ingredients:

  • 1 tbsp white wine vinegar
  • 4 large eggs (preferably free-range)
  • 300ml (½   pint) milk
  • 1 onion, finely sliced
  • 1 bay leaf
  • 4 x 100g (4oz) natural smoked haddock fillets, pin-boned
  • 1 tsp prepared English mustard
  • squeeze of lemon juice
  • 2 tsp cornflour mixed with 1 tsp water
  • 1 tbsp snipped fresh chives
  • 75g (3oz) watercress sprigs

 

Hash Potatoes:

  • 450g (1lb) starchy potatoes (such as Russets), peeled and grated
  • 25g (1oz) butter, melted
  • 1 tbsp chopped fresh flat-leaf parsley
  • about 1 tsp olive oil spray
  • sea salt and freshly ground black pepper

 

To Cook:

Place a large pan of water on a high heat. Add the vinegar and a pinch of salt. Bring to a rapid boil, then reduce the heat to a simmer, whisk the water and crack in two of the eggs. Cook for 3 minutes, until the eggs are just poached and holding their shape. Remove with a slotted spoon and put straight into a bowl of iced water. Repeat with the remaining two eggs. These eggs will keep happily in the fridge for up to two days.

Meanwhile, pour the milk into a large frying pan and add the sliced onion and bay leaf. Bring to a simmer over a medium heat, then carefully place the haddock into the milk, skin side down. Simmer for 2 minutes, then turn over and simmer for another 2 minutes, until the smoked haddock is just cooked through and tender. Lift the haddock out of the milk. Carefully remove and discard the skin and keep the haddock warm.

Strain the poaching milk through a sieve into a small clean pan to remove the onion and bay leaf. Put over a medium heat and whisk in the mustard and lemon juice and the cornflour mixture. Bring to the boil to thicken, whisking continuously. Season to taste, remove from the heat and keep warm, whisking in the chopped chives at the last minute.

Place the grated potatoes, melted butter, parsley and seasoning in a bowl and mix well. Heat a large non-stick frying pan over a medium to low heat and spray the base with olive oil. Place large spoonfuls of the mixture into the pan, flatten with a fish slice and cook for 5–6 minutes on each side, until crisp and golden brown. You will need 12 in total, allowing three per serving. Spray the pan with olive oil for each batch.

http://www.bordbia.ie/consumer/recipes/healthyhomechef/pages/smokedhaddockwithpoachedeggsandrosti.aspx

Warm Potato, Onion and Red pepper Salad

potato-onion-red-pepper

 Great as a salad served with barbecue food

Serves 4

Cooking time: 15 Minutes

Preparation time: 5 Minutes

Ingredients

  • 500g/1 lb very small new potatoes
  • 4 tbsp. olive oil
  • 1 red pepper, deseeded and sliced into strips
  • 1 small onion, very finely chopped
  • Salt and a little freshly ground black pepper
  • 1 tbsp. chopped fresh chives or fresh parsley or both
  • (If you can’t get fresh herbs you can now buy frozen parsley and chives in the supermarket)

To Cook

Scrub the new potatoes and cook in boiling water for about 10 minutes.

Meanwhile heat 2 tablespoonfuls of the oil and fry the strips of pepper in it.

When the potatoes are cooked, drain them and put them together with the onion in a bowl.

Add another tablespoonful of oil to the peppers in the pan and pour them over the potatoes.

Toss, season with salt and pepper and garnish with the chopped herbs.

Nutritional Analysis per Serving

Protein: 2.8  

Carbohydrates: 24.5  

Fat: 11.8 

Fibre: 2.9 

Energy: 210.4 

http://www.bordbia.ie/consumer/recipes/potatoes/pages/warmpotatosalad.aspx

Warm Potato, Onion and Red pepper Salad

potato-onion-red-pepper

Great as a salad served with barbecue food

Serves 4

Cooking time: 15 Minutes 

Preparation time: 5 Minutes  

Ingredients

  • 500g/1 lb very small new potatoes
  • 4 tbsp. olive oil
  • 1 red pepper, deseeded and sliced into strips
  • 1 small onion, very finely chopped
  • Salt and a little freshly ground black pepper
  • 1 tbsp. chopped fresh chives or fresh parsley or both
  • (If you can’t get fresh herbs you can now buy frozen parsley and chives in the supermarket)

To Cook

Scrub the new potatoes and cook in boiling water for about 10 minutes.

Meanwhile heat 2 tablespoonfuls of the oil and fry the strips of pepper in it.

When the potatoes are cooked, drain them and put them together with the onion in a bowl.

Add another tablespoonful of oil to the peppers in the pan and pour them over the potatoes.

Toss, season with salt and pepper and garnish with the chopped herbs.

Nutritional Analysis per Serving

Protein: 2.8  

Carbohydrates: 24.5  

Fat: 11.8 

Fibre: 2.9 

Energy: 210.4 

http://www.bordbia.ie/consumer/recipes/potatoes/pages/warmpotatosalad.aspx

Garlic Bread

garlic-bread

Ingredients

  • 1 baguette (anything from fresh to 2 days old)
  • 6 tablespoons of Dairygold
  • 3 cloves of garlic
  • 1 handful chopped parsley
  • 25g Parmesan cheese (optional)

Instructions

First, preheat your oven to 180°C/350°F/Gas Mk 4.

Scoop the Dairygold into a medium-sized mixing bowl. Add the chopped parsley.

Using a garlic press, squeeze the garlic cloves into the bowl.

If you fancy adding a “secret ingredient” (to be guarded ferociously, no matter how hard anyone begs), add 25g or so of grated Parmesan cheese to the mix.

Stir the ingredients together until they’re well combined and spreadable.

Next, take your bread. Cut slices into it about an inch apart. IMPORTANT: Don’t cut the whole way through!

Spread your garlic Dairygold mixture evenly between each cut in the bread. If you like, spread some on top too.

Wrap the bread in tinfoil and pop it into your preheated oven, cut side up.

Bake for 15 minutes. TIP: If you like your garlic bread extra crunchy, open the tinfoil for the last 5 minutes of baking.

http://www.yourdairygold.ie/food-made-better/garlic-bread.aspx

Barbecued sweet potato wedges with salsa verde

rachel-allen-bbq_2

 

Warm Potato, Onion and Red pepper Salad

potato-onion-red-pepper

 Great as a salad served with barbecue food

Serves 4

Cooking time: 15 Minutes

Preparation time: 5 Minutes

Ingredients

  • 500g/1 lb very small new potatoes
  • 4 tbsp. olive oil
  • 1 red pepper, deseeded and sliced into strips
  • 1 small onion, very finely chopped
  • Salt and a little freshly ground black pepper
  • 1 tbsp. chopped fresh chives or fresh parsley or both
  • (If you can’t get fresh herbs you can now buy frozen parsley and chives in the supermarket)

To Cook

Scrub the new potatoes and cook in boiling water for about 10 minutes.

Meanwhile heat 2 tablespoonfuls of the oil and fry the strips of pepper in it.

When the potatoes are cooked, drain them and put them together with the onion in a bowl.

Add another tablespoonful of oil to the peppers in the pan and pour them over the potatoes.

Toss, season with salt and pepper and garnish with the chopped herbs.

Nutritional Analysis per Serving

Protein: 2.8  

Carbohydrates: 24.5  

Fat: 11.8 

Fibre: 2.9 

Energy: 210.4 

http://www.bordbia.ie/consumer/recipes/potatoes/pages/warmpotatosalad.aspx

Barbecued sweet potato wedges with salsa verde

rachel-allen-bbq_2

 

Roasted Butternut Squash with Cashel Blue Cheese and Dubliner Cheese

roasted-butternut-squash-with-cashel-blue-cheese-and-dubliner-cheese-hero

Serves:

4 (4-ounce servings) Share icon

The distinct flavor of Cashel Blue compliments this medley of roasted vegetables. Kerrygold Butter and Dubliner Cheese round out the dish full of the flavors of an Irish farm.

Baked Hake with Herb Dressing

baked-hake-with-herb-dressing

 The herb dressing is quick to make and is really tasty, but feel free to use pesto if you have a jar handy.

Serves 4

Ingredients

  • 4 Hake fillets approx 175g each, skinned and boned
  • 1kg potatoes, thinly sliced
  • 1 red onion thinly sliced
  • 3 tablesp. olive oil
  • A little salt and freshly ground black pepper
  • 8 cherry tomatoes, halved

Herb Dressing

  • 2 garlic cloves, finely chopped
  • 1 lemon
  • Bunch of fresh parsley, finely chopped (about 40g)
  • 1 red chilli, sliced (deseeded if you wish)

To Cook

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

Spread the potatoes and onion over the base of a large roasting tin. Drizzle with 1 tablespoon oil, season then toss to coat. Cook in the preheated oven for 15 minutes. Add in the tomatoes and cook for another 10 minutes.

Reduce the oven to Gas Mark 4, 180°C (350°F). Season the hake fillets and add them to the roasting tin. Grate the rind off the lemon and reserve for the dressing. Then cut 4 thin slices off the lemon and place a slice on top of each fillet. Keep the juice from the rest of the lemon for the dressing. Scatter the sliced chilli over the fish. Return to the oven and cook for 10-12 minutes until the fish flakes easily with a fork.

Meanwhile mix the garlic, lemon rind and juice, parsley and remaining 2 tablespoons of olive oil in a food processor to make the herb dressing. Taste and season.

Remove the roasting tin from the oven, top with the herb dressing and serve with steamed broccoli.

Nutritional Analysis per Serving

Protein: 39g 

Carbohydrates: 43g 

Fat: 11g 

Iron: 1.2mg 

Energy: 417kcal 

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