Bord Bia Sauté Potatoes with Spinach and Eggs

 

Oatmeal and Thyme Pancake with Spinach and Poached Eggsaute potatoesOatmeal and Thyme Pancake with Spinach and Poached Egg
This is a great main course. The potatoes make it good and hearty. Add whatever farmhouse cheese takes your fancy and you’ll realise just how good eggs can be.

Cooking time: 45 mins

Ingredients

  • 4 large potatoes, peeled and cut into 3cm cubes
  • ½ tablesp. oil
  • Knob of butter
  • 1 onion, thinly sliced
  • Salt and freshly ground black pepper
  • 250g spinach, washed, dried and chopped
  • 12 cherry tomatoes, cut in half
  • 4 large eggs
  • 100-150g soft cheese

To Cook

Place the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender.  This will take about 6 minutes. Drain.

Menwhile heat a large frying pan.  Add the oil and butter.  When the butter has melted add in the onion and fry until softened, about 8 minutes. Add the potatoes, season and cook until golden.  Fold in the spinach and cook until wilted. Toss the tomatoes on top.

Remove from the heat and make 4 dips in the potato mixture.  Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat.  Cook until the eggs are done to your liking, about 6 minutes.

Serving Suggestions

Crusty bread
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Dairygold Sweet Fried Onions

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In any given week of family dinners, onions are always going to do a lot of heavy lifting, mostly as a flavour-enhancing recipe ingredient. But with a little Dairygold and garlic to hand, you can also serve these antioxidant-rich veg as a tasty red meat side dish.

 

Ingredients

  • 3 large onions
  • 1 finely chopped bulb of garlic
  • 1 tbsp / 15g Dairygold
  • Salt and pepper to taste
  • Swimming goggles! (optional)

Instructions

To start, top and tail the onions, then remove the skin to make them easier to slice and dice.

For a surefire way to avoid tears or stinging while chopping your onions, put on a pair of swimming goggles. You’ll look a bit ridiculous, but it really works!

If that method isn’t for you, you could also try keeping your onions in the fridge once you’ve bought them, or cutting the bulb out of the onion (by making an angled, circular incision around the root) before peeling.

Chop the onions into medium sized pieces and toss them into a hot frying pan.

While the onions simmer away, finely chop the garlic into small pieces, then add them to the pan, along with a generous dollop of Dairygold.

Allow the onions, garlic and Dairygold to simmer gently for a few minutes on a low heat.

Once the pan’s contents are golden and translucent, simply season to taste with the salt and pepper just before serving.

http://www.yourdairygold.ie/food-made-better/sweet-fried-onions.aspx

Stuffed Bell Peppers with Avonmore Cottage Cheese

Red-Pepper-Recipe-Image-266x266

Ingredients

  • 4 Red Peppers, Halved
  • 150g Cooked Long- Grain Rice
  • 1/2 Small Onion, Chopped
  • 4 Cherry Tomatoes, Chopped
  • 4 tbsp Avonmore Cottage Cheese
  • 4 Shredded Basil Leaves
  • 1 tbsp tomato purée
  • 1 Clove Garlic Chopped
  • Avonmore grated cheddar cheese
  • Olive oil
  • salt and pepper

Directions

  1. Add some olive oil to a hot frying pan and fry the onion and garlic for 2 minutes. Transfer to a large bowl and allow to cool.
  2. Into the bowl add the rice, cherry tomatoes, cottage cheese, basil & tomato puree and mix together. Season with salt & pepper.
  3. Place the peppers in a large baking dish and spoon the cottage cheese/rice mixture into them.
  4. Bake in a preheated oven at 180°C for 20 minutes. Remove from the oven, sprinkle over the grated cheddar and bake for a further 5 minutes.
  5. Remove from the oven and serve.

http://cookwithavonmore.ie/recipe/stuffed-bell-peppers-with-avonmore-cottage-cheese/

Mary Flahavan’s Oatmeal Vegetable Soup

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Ingredients:
  • 1 fl oz (30ml)  (2tbsp) Sunflower Oil
  • 2 Medium Onions, chopped
  • 2 Sticks of Celery, chopped
  • 8oz (225g) Potatoes, peeled and chopped
  • 2 Medium Carrots, chopped
  • 2 Cloves of Garlic (optional)
  • 3oz  (75g) Flahavan’s Irish Oatmeal
  • 8oz  (225g) Can of Tomatoes
  • 2 Vegetable or Chicken Stock Cubes
  • 50 fl oz (1.5 Litre) Water
  • Salt and Pepper
Method:
  1. Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

http://www.flahavans.ie/recipes/oatmeal-vegetable-soup/301

Sauté Potatoes with Spinach and Eggs

 

Oatmeal and Thyme Pancake with Spinach and Poached Eggsaute potatoesOatmeal and Thyme Pancake with Spinach and Poached EggThis is a great main course. The potatoes make it good and hearty. Add whatever farmhouse cheese takes your fancy and you’ll realise just how good eggs can be.

Cooking time: 45 mins

Ingredients

  • 4 large potatoes, peeled and cut into 3cm cubes
  • ½ tablesp. oil
  • Knob of butter
  • 1 onion, thinly sliced
  • Salt and freshly ground black pepper
  • 250g spinach, washed, dried and chopped
  • 12 cherry tomatoes, cut in half
  • 4 large eggs
  • 100-150g soft cheese

To Cook

Place the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender.  This will take about 6 minutes. Drain.

Menwhile heat a large frying pan.  Add the oil and butter.  When the butter has melted add in the onion and fry until softened, about 8 minutes. Add the potatoes, season and cook until golden.  Fold in the spinach and cook until wilted. Toss the tomatoes on top.

Remove from the heat and make 4 dips in the potato mixture.  Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat.  Cook until the eggs are done to your liking, about 6 minutes.

Serving Suggestions

Crusty bread

Sauté Potatoes with Spinach and Eggs

Oatmeal and Thyme Pancake with Spinach and Poached Eggsaute potatoesOatmeal and Thyme Pancake with Spinach and Poached EggThis is a great main course. The potatoes make it good and hearty. Add whatever farmhouse cheese takes your fancy and you’ll realise just how good eggs can be.

Cooking time: 45 mins

Ingredients

  • 4 large potatoes, peeled and cut into 3cm cubes
  • ½ tablesp. oil
  • Knob of butter
  • 1 onion, thinly sliced
  • Salt and freshly ground black pepper
  • 250g spinach, washed, dried and chopped
  • 12 cherry tomatoes, cut in half
  • 4 large eggs
  • 100-150g soft cheese

To Cook

Place the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender.  This will take about 6 minutes. Drain.

Menwhile heat a large frying pan.  Add the oil and butter.  When the butter has melted add in the onion and fry until softened, about 8 minutes. Add the potatoes, season and cook until golden.  Fold in the spinach and cook until wilted. Toss the tomatoes on top.

Remove from the heat and make 4 dips in the potato mixture.  Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat.  Cook until the eggs are done to your liking, about 6 minutes.

Serving Suggestions

Crusty bread

Avonmore easy chicken fajitas

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Directions

  1. Stir together all of the ingredients for the spice rub. Brush the lime juice over the chicken, then coat completely in the spice rub.
  2. Heat half of the oil in a large frying pan over a high heat. When hot, add the chicken and cook for 4-5 minutes on each side until they are cooked through and have a good colouring from the spices.
  3. Remove the chicken to a chopping board, cover with foil and leave to rest for five minutes.
  4. Heat the remaining oil in the pan and cook the onion and peppers for 5-7 minutes until browned and softened.
  5. Slice the chicken into strips. Serve in warm tortillas with the peppers, onion, salsa, grated Cheddar and a spoonful of Avonmore Low-Fat Sour Cream.

To serve:

8-12 tortillas, warmed
Salsa
Cheddar, grated
Avonmore Low-Fat Sour Cream