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

Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza

odl goats ch pizza 21816

Ingredients

175g/6oz Odlums Gluten Free White Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil

Filling

400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts

Method

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms-28cms/ 9”-10” pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.

http://odlums.ie/recipes/catherines-weekly-recipe-gluten-free-goats-cheese-red-pepper-pine-nut-pizza/

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

Monkfish with Roast Red Pepper Sauce

monk-and-red-pepper-dressing

Serves 4

Ingredients

  • 2 x 350g monkfish fillet
  • 8 thin slices of Parma ham (optional)
  • 2 red peppers – cut in half and seeds removed
  • 1 teaspoon white wine or balsamic vinegar
  • 100mls cream
  • 1 teaspoon castor sugar
  • Olive oil
  • Salt and pepper

To Cook

Drizzle the peppers with a little olive oil and roast in a hot (180 °c– 200°c) for 20 mins. Remove from oven, place in a bowl, and cover tightly with cling film. Leave to cool.

If using the Parma ham, tightly wrap the monkfish fillet with the slices of ham.
(It may be necessary to secure the ham with a cocktail stick)
Place fish on an oiled oven proof tray, and bake in the oven for approx 15 minutes.

While the fish is cooking, remove the skins from the peppers. Place into a bowl with the sugar, vinegar and cream. Blend until smooth, correct seasoning if necessary.

Remove fish from the oven and cut into thick slices with a sharp knife. Arrange on plates and serve drizzled with the red pepper sauce.

http://www.bordbia.ie/consumer/recipes/fish/Pages/Monkfish-RoastRedPepperSauce.aspx

Dubliner Cheese Quinoa Cakes

dubliner-cheese-quinoa-cakes-hero

Protein-packed quinoa and grass-fed Kerrygold Irish cheese are a natural pair that will lure your entire household into the kitchen with the aromas they create together. This whole grain vegetarian dish holds its own as a main course but also makes a delightful side to lean meat, chicken or fish.

Ingredients:
  • 1/2 medium yellow onion, chopped
  • 2 cups cooked quinoa
  • 1/2 large red bell pepper, chopped
  • 1/2 cup shredded Kerrygold Reduced FatDubliner Cheese
  • 1 egg plus 2 egg whites, lightly beaten
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • Pinch sea salt
  • Dash black pepper
  • 1/2 avocado, peeled and chopped
  • 1/2 medium tomato, chopped
  • Olive oil cooking spray
Directions:

Combine onion, quinoa, bell pepper, Kerrygold Dubliner Cheese, egg and egg whites, garlic and chili powder, salt and pepper in a medium mixing bowl and mix gently with a spoon or spatula. Heat a large skillet sprayed with cooking spray over medium-high heat. Using a 1/2-cup measuring cup, measure half cup portions of the quinoa mixture and turn out into the pan, flattening each until 1/2-inch thick. Cook for 2 to 3 minutes, or until bottom is browned and the cake is firm. Flip cakes over and cook for an additional 2 minutes. Top each serving with half the chopped avocado and tomato, dividing equally. If serving as individual cakes, top each with 1 tablespoon of chopped avocado and tomato.

Scrambled Eggs with Bacon and Red Pepper Hash and Tomato and Cumin Salad

Scrambled-Eggs-with-Bacon-and-Red-Pepper-Hash

Serves 4

Cooking time: 30 minutes

Ingredients

Bacon and Red Pepper Hash

  • 150g steaky rashers, diced or bacon lardons
  • 1 tablesp. olive oil
  • 1 small onion, diced
  • 2 large potatoes, cooked, peeled and diced
  • 1 small red pepper, deseeded and diced
  • 2 garlic cloves, peeled and chopped
  • Salt and freshly ground black pepper

Scrambled Eggs

  • 6 large eggs
  • 2 tablesp. cream or milk
  • 2 tablesp. parsley, chopped
  • A knob of butter

Tomato and Cumin Salad

  • 6 tomatoes, deseeded and chopped
  • ½ red onion, chopped
  • 2 tablesp. flat-leaf parsley, chopped
  • 2 tablesp. mint, chopped
  • 1 teasp. cumin powder
  • 1 lemon, juice only
  • 2 tablesp. extra virgin olive oil

To Cook

To make the hash: Heat a little oil ina large frying pan. Sauté the bacon and onion for 3-4 minutes. Then add the potatoes, red pepper and garlic and continue to cook for another 4-5 minutes until the potatoes are warmed through and are beginning to brown. Taste and season with a little salt and black pepper.

To scramble the eggs: Whisk the eggs in a bowl with the cream or milk, half the parsley, salt and pepper. Heat a medium sized pan and add the butter. As soon as the butter has melted pour in the egg mixture. Allow it to sit for about 30 seconds before stirring it very gently with a wooden spoon. When the eggs are softly set and still a little runny, remove from the heat and leave for a couple of seconds to finish cooking.

Prepare the salad: Mix together the tomatoes, red onion, parsley, mint, cumin, lemon juice, olive oil and seasoning.

Divide the hash and scrambled eggs between four plates. Sprinkle with the remaining parsley. Serve with the Tomato and Cumin Salad.

Nutritional Analysis per Serving

Protein: 20g 

Carbohydrates: 20g 

Fat: 34g 

Iron: 2.7mg 

Energy: 481kcal 

 http://www.bordbia.ie/consumer/recipes/eggs/Pages/ScrambledEggswithBaconandRedPepperHashandTomat

Chickpea and Red Quinoa Burgers

rachel quinoa burgers 20516

 Directions
Chickpeas are a good source of protein and they’re high in fibre. They are high in Vitamin E and zinc, helping to maintain immunity. They contain isoflavones, which are plant chemicals that mimic oestrogen in the body, helping to reduce pms and helping to protect against breast cancer.
To cook the quinoa, rinse it in a sieve under cold water for one or two minutes. Put the quinoa in a saucepan with the cold water and the pinch of salt and add a tight-fitting lid. Bring it to the boil and then reduce the heat to very low and cook the quinoa, covered, for 12 minutes until it is tender. Turn off the heat, and leave the lid on for a further 10 minutes.
Mash the drained and rinsed chickpeas well and add the diced pepper, the crushed garlic, the finely chopped spring onions, the finely grated carrot, the lightly beaten egg, the ground cumin, and the ground coriander. Form the mixture into patties and chill them in the fridge for 30 minutes to 1 hour.
Heat the olive oil in a non-stick frying pan. Dust the chickpea burgers with a little of the wholemeal spelt flour or the wholemeal wheat flour, whichever you’re using. Shake off the excess flour and dip each bruger into the chopped mixed seeds. Fry the burgers in the warm olive oil until they are golden brown on both sides. Serve them with the red pepper relish, see recipe below.

Red Pepper Relish

To make the relish, put the chopped chillies, the diced red pepper, the tinned chopped tomatoes and the crushed garlic into a stainless steel saucepan. Add the caster sugar, the soft brown sugar, the white wine vinegar and the water. Season with salt and freshly ground black pepper, and simmer for 10 minutes until reduced by half.
 http://www.rachelallen.com/post/chickpea-and-red-quinoa-burgers

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

Tasty Mediterranean Pasta

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

Tuna, Egg and Pepper Ciabatta

Sandwich_Tuna288x288

Looking for the perfect Tuna recipe? Look no further, as our recipe is sure to be a hit for a snack at anytime of the day!

Ingredients

  • 1 handful of Italian parsley leaves, washed and dried
  • 80ml extra-virgin olive oil, plus more as needed
  • 1 garlic clove, minced
  • ¼ cup roughly chopped green olives, such as Castelvetrano
  • 1 anchovy fillet, chopped
  • ½ tablespoon chopped capers
  • 2 tablespoons of Dairygold
  • Zest of 1 lemon
  • Pinch of crushed red pepper
  • Salt and pepper
  • 1 ciabatta roll
  • Handful of lettuce leaves, arugula or watercress
  • 2 ounces oil packed tuna, drained, in large chunks
  • 2 hard-boiled eggs
  • Salt and pepper
  • 1 red bell pepper, thinly sliced.

Instructions

Place parsley leaves and oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.)

Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well.

Season with salt if necessary and freshly ground black pepper to taste.

Thin with more oil as desired and leave in a bowl until required.

Split roll evenely lengthwise.

For each sandwich, lay bread flat, crust side down. Spread cut sides with some Dairygold and then add your parsley marinade.

Put a few lettuce leaves on the ciabatta and arrange 2 ounces of tuna over lettuce.

Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper.

Add some pepper slices and then press ciabatta closed.

– See more at: http://www.yourdairygold.ie/food-made-better/Tuna,-Egg-and-Pepper-Ciabatta.aspx#sthash.fjzUxwWG.dpuf