Poached Eggs on Tomato and Mushroom Toasts

poached-eggs-on-tomato-and-mushroom-toasts

Ingredients

  • Olive oil
  • 2 large flat mushrooms, thinly sliced
  • Pinch of salt & black pepper
  • 1 tablesp. white wine vinegar
  • 4 eggs
  • 4 thick slices of good bread, toasted on one side
  • 4-6 cherry tomatoes, thinly sliced
  • 4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 25g 

Fat: 16g  

Iron: 2.2mg 

Energy: 292 kcal 

http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx

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Crispy Baked Hake with Yogurt Tartar Sauce

crispy-baked-hake-with-yogurt-tartar-sauce

Panko breadcrumbs, if available, make the coating extra crispy but they are not essential.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 4 hake fillets, approx. 175g each, skinned and boned
  • 25g butter, melted
  • 75g of stale breadcrumbs or Panko breadcrumbs
  • 15g finely grated cheese
  • 1 tablesp. chopped parsley leaves
  • 40g plain flour
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper

Yogurt Tartar Sauce

  • 150g Greek style yogurt
  • 1 teasp. Dijon-style mustard
  • 1 tablesp. capers, drained and finely chopped
  • 1 small gherkin, finely chopped
  • 1 tablesp. chopped parsley leaves

To Cook

Preheat oven to Gas Mark 6, 200°C (400°F). Line a large baking tray with parchment paper. Brush a little of the melted butter over the parchment paper.

Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.

Season the hake with a little salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray. Brush the remaining melted butter over the top and sides of the fish. Place in the oven and bake for 15 minutes or until cooked through.

Meanwhile make the Yogurt Tartar Sauce:
Place yogurt, mustard, capers, gherkin, parsley, salt and pepper in a small bowl. Mix well to combine.

Serving Suggestions

Serve the sauce with the crispy hake, tender stem broccoli and sautéed potatoes.

Nutritional Analysis per Serving

Protein: 43g 

Carbohydrates: 44g 

Fat: 17g 

Iron: 2.3mg 

Energy: 504kcal 

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

Neven’s Smoked Salmon & Prawn Linguini

lowressalmon_prawn_linguine_branded_12-266x266

Neven Maguire’s Avonmore Cooking Cream Collection

Ingredients

  • 250g linguini (good quality)
  • 250ml Avonmore Cooking Cream
  • 6 tbsp freshly grated Parmesan, plus extra to garnish
  • 150g sliced smoked salmon, thinly sliced into long strips (good quality)
  • 150g prawns , peeled & cooked
  • 4 tbsp torn fresh basil, plus extra to garnish
  • Sea salt and freshly ground black pepper

Directions

  1. Cook the linguini in a large pan of boiling salted water – the bigger the pan the less chance of sticking and it is a good idea to give this type of pasta a stir occasionally. This can take between 3-5 minutes from boiling – check with the packet instructions, they all vary.
  2. Pour the cream into a pan and bring to the boil, then boil for 2-3 minutes to thicken slightly, stirring occasionally. Remove from the heat and stir in the Parmesan, then season with pepper. The heat of the cream should melt the cheese.
  3. Drain the pasta and toss with the Parmesan cream, finally fold in the smoked salmon and prawns and basil until well combined. Divide among warmed pasta bowls and garnish with the remaining Parmesan and basil. Give each one a good grinding of black pepper and serve immediately.

http://cookwithavonmore.ie/recipe/nevens-smoked-salmon-prawn-linguini/

Poached Eggs on Tomato and Mushroom Toasts

poached-eggs-on-tomato-and-mushroom-toasts

Ingredients

  • Olive oil
  • 2 large flat mushrooms, thinly sliced
  • Pinch of salt & black pepper
  • 1 tablesp. white wine vinegar
  • 4 eggs
  • 4 thick slices of good bread, toasted on one side
  • 4-6 cherry tomatoes, thinly sliced
  • 4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 25g 

Fat: 16g  

Iron: 2.2mg 

Energy: 292 kcal 

http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx

Glenisk Dark Chocolate & Orange Yogurt Cup

glenisk dark choc feb 16

Ingredients

  • 4 tbsp Glenisk Organic Greek Style Natural Yogurt
  • 1 tbsp dark chocolate, chopped
  • 1 tbsp fresh orange, peeled & chopped
  • 1 tbsp chopped, shelled pistachios
  • 1 tbsp honey, drizzled
  • Sprinkle with fresh mint, chopped

Method

Put the Glenisk Organic Greek Style Natural Yogurt in a bowl.
Peel & chop up the orange and add to the yogurt.
Chop up the dark chocolate and sprinkle over the top with the pistachios.
Drizzle with honey and add some fresh, chopped mint.

 Nutritional Information (per serving)

  • Calories 299kcal
  • Fat 20g
  • Saturates 7.7g
  • Carbs 19g
  • Sugar 7.8g
  • Protein 5.0g
  • Salt 0.67g
  • Fibre 2.1g

http://glenisk.com/

Dark Chocolate & Orange Yogurt Cup