For a Happy Heart.....portion size matters! R E C I P E S Delicious dishes, low in fat, full of fruit and vegetables Introduction More and more people are eating out and today, more than ever, healthy food choices are being requested by customers. For this year’s Happy Heart Eat Out the Irish Heart Foundation is delighted to have the full support from the chefs of Ireland. To prompt you with ideas for tasty, attractive and healthy menus, members of both the Panel of Chefs of Ireland and Euro-Toques Ireland have contributed recipes to this year’s Happy Heart Eat Out campaign. This booklet also features a favourite recipe from well-known chef, journalist and TV personality Éamonn Ó’Catháin. Thanks to all those chefs who contributed and to those whose recipes we could not use on this occasion due to lack of space. The recipes range from traditional dishes to those with international flavours, from simple and easy recipes to more adventurous styles, but all have an emphasis on being low in fat and high in fruit and vegetables and are in line with the theme of this year’s campaign of ‘Portion Size Matters’. Increasingly overweight and obesity is now a major public health problem as almost 60% of the adult population is either overweight or obese. For good health it is not just the quality and variety of food that is important, how much we eat matters. Therefore as part of the promotion we ask that you provide dishes in keeping with the recommended portion size, based on the Food Pyramid serving sizes on pages 14/15. Customers will be reminded, through the publicity campaign and the promotional table cards, to choose the healthier choice and to consider the portion size. If you would prefer to use your own recipes, follow our healthy catering guidelines on the back page. You may be pleasantly surprised at how flavoursome the dishes can be and at how well your customers will respond. Last year 81% of customers thought it was a good idea to provide the option of smaller food portions and 86% of customers considered it a good idea to offer a fruit or vegetable-based low fat dish. If you use these recipes or any other Irish Heart Foundation recipe (see our website www.irishheart.ie or the Happy Heart Cook Book ISBN 0717130525) you can use the happy heart stickers, supplied in the Happy Heart Eat Out pack, on your menus to highlight the healthy option. Offering the healthy option does not mean losing out on taste, variety or presentation. Let these recipes inspire your menu for Happy Heart Eat Out during the month of June! For more recipe ideas, including children’s dishes, see our website www.irishheart.ie. phone Janis Morrissey at (01) 668 5001 or Email: [email protected] Sincere thanks to the Health Service Executive, the Restaurants Association of Ireland, the Panel of Chefs of Ireland and Euro-Toques Ireland for their support. Happy Heart Eat Out is developed and promoted by the Irish Heart Foundation Contents S t a r t ers: (page 4-5) Thai Rosti Fish Cakes with Tomato and Chilli Salsa, Ramada Viking Hotel, Waterford Gingered Cabbage Parcel, VHI, Dublin Watermelon and Feta Salad with Lime, Toasted Pumpkin Seeds and Green Peppercorns, Café Paradiso, Cork Cream of Leek, Lime and Coconut Soup, Eurest Catering at Symantec, Dublin Spring Vegetable Soup à la Minute, One Pico Restaurant, Dublin Main Courses: (pages 6 -10) Lamb Shanks with Roast Vegetables, Renvyle House Hotel, Galway Grilled Tuna Steak with Cherry Tomatoes and Portobello Mushroom Quiche, The Exchange Restaurant @ The Westin, Dublin Fillet of Pork with Calvados Sauce, Lorum Old Rectory, Carlow Steamed Fish with Chilli and Lime Sauce, Éamonn Ó Catháin Honeyed Cajun Chicken with Mexican Salsa, Wineport Lodge, Westmeath Escallop of Turbot with Girolle Mushrooms, Baby Leeks, Shallot and Chablis Dressing, Bang Café, Dublin Orange and Ginger Chicken Stir-fry with Sesame Noodles, Treetop Restaurant, Dublin Grilled Fillet of Hake with Beetroot Salad and Chargrilled New Potatoes, Itsa 4, Dublin Grilled Supreme of Chicken with Sweet Potato and Asparagus, Oscars Restaurant, Galway Pan Seared Scallops With White Wine, Lemongrass and Chive Reduction, The Moorings Restaurant, Galway Thai Red Curry of Beef, Oscars Restaurant, Galway Roulade of Sole Fillets, Green Mango and Lime Salsa, Les Olives Restaurant, Kildare Vegetarian: (page 11) Baked Vegetarian and Chive Potato with Ricotta Cheese, Galway Bay Hotel, Galway Couscous with Diced Vegetables with a Plum Tomato and Chilli Compote, Eurest Catering at Hewlett Packard, Dublin Desser ts: (pages 12-13) Couscous Gateau with Granny Smith Apple Purée, St Cleran’s Manor House, Galway Soup of Summer Berries and Fruit with a Mint Crème Frâiche, The Moorings Restaurant, Galway Passionfruit Zabaglione with Fresh Berries, The Courthouse Restaurant, Leitrim Peach and Strawberry Parfait, Farmgate Café, Cork PA GE 3 Starters Thai Rosti Fish Cakes with Tomato and Chilli Salsa Serves 4 - 6 What you need: - /1lb Rooster potatoes, peeled 450g 4 spring onions, finely chopped 1 teaspoon fresh chilli, chopped 1 teaspoon lemongrass, chopped 1 tablespoon fresh coriander 1 tablespoon fresh parsley, chopped 100g /4oz cooked fish, (salmon, haddock, hake) 1 tablespoon balsamic vinegar 15ml/1 tablespoon vegetable oil Freshly ground black pepper 6 ripe tomatoes 1 lemon, rind What you do: Grate potato into a clean tea towel, squeeze well to remove as much liquid as possible. Place in a large bowl, add spring onion, chilli, lemongrass, coriander and cooked fish. Mix well, shape into potato cakes. Brush skillet with a little oil. Cook for approximately 4 minutes until golden brown on both sides. Place in a heated oven to keep warm. To make the salsa, skin tomatoes by boiling them in water for 10 seconds. Slice in half and remove seeds. Dice the tomatoes and place in a bowl. Add the lemon rind, parsley and balsamic vinegar and mix well. Add cracked black pepper and serve with a green salad. Martin Treacy, Ramada Viking Hotel, Cork Road, Waterford Watermelon and Feta Salad with Lime, Toasted Pumpkin Seeds and Green Peppercorns Serves 4 What you need: 1kg/2lbs 4oz watermelon, in medium-sized chunks, peeled 2 tablespoons pumpkin seeds 1 tablespoon freeze-dried green or regular peppercorns 120g /41⁄2 oz feta cheese 2 limes, rind and juice 30ml/2 tablespoons olive oil What you do: Toast the pumpkin seeds in an oven until lightly coloured. Crack the peppercorns gently between your fingers or with the flat of a knife. Chop the feta into small cubes and place in a bowl with the watermelon and the pumpkin seeds. Add lime rind and juice and olive oil to the bowl, and toss gently. Pile a mound of the salad onto four plates. Scatter some peppercorns over each mound. Squeeze a little more lime juice over, if desired. Serve chilled or at room temperature. Chef’s Tip: This recipe also works with Galia or Honeydew Melon Denis Cotter, Café Paradiso, 16 Lancaster Quay, Cork PA GE 4 For a Happy Heart........portion size matters! Gingered Cabbage Parcel Serves 4 What you need: 8 large cabbage leaves 125g /5oz cooked rice 200g /6oz skinless cod fillets, chopped roughly 1 courgette, trimmed and grated coarsely 50g /2oz ginger, peeled and grated finely 1 lime, rind 1 tablespoon fresh tarragon 60ml /4 tablespoons soy sauce to serve What you do: Cut any large stalks out of cabbage leaf, being careful to keep each leaf in one piece. Bring a large saucepan of water to the boil and add cabbage leaves. Blanch leaves for 2 minutes, drain into colander and cool under cold water. Mix the other ingredients together in a bowl. Lay cabbage leaves out flat and place a dessertspoon of the mixture at the stalk end. Fold both sides of the cabbage leaf inwards and roll upwards like a spring roll. Place rolls in a steamer and cook for 8 minutes. Serve two parcels per person with a dish of soy sauce for dipping. Michael Egan, VHI, Middle Abbey Street, Dublin 1 Spring Vegetable Soup à la Minute Serves 4 What you need: Soup: 2 celery sticks, finely diced 1 large carrot, peeled and finely diced 1 large potato, peeled and finely diced 1 onion, peeled and finely diced 1 red chilli, finely diced 1 red onion, peeled and finely diced 1 leek, finely diced Soft herbs e.g. flat parsley or chives Optional: 1 tablespoon peas and broad beans A little salt and freshly ground black pepper Vegetable stock: 1 carrot 1 onion 1 leek 2 cloves garlic 3 peppercorns 1 bay leaf Stalks of herbs from soup What you do: To make the vegetable stock: Roughly chop the vegetables and add to water. Bring to the boil and strain. To make the soup: Sweat off the onion, celery, potato, leek, chilli and carrot in a pot with a little olive oil. Cook for 8 minutes with no colour. Add the vegetable stock to the soup and cook for a further 5 minutes. Add the peas, beans and chopped herbs. Season with a little salt and freshly ground black pepper. Graham Dodrill, One Pico Restaurant, 5-6 Molesworth Place, Dublin 2 Cream of Leek, Lime and Coconut Soup Serves 4 What you need: 250g/9oz leeks, thinly sliced 1 ⁄4 green chilli, deseeded and chopped 400g /14oz potatoes, peeled and diced 1 litre /13⁄4 pints vegetable stock 100ml /3fl.oz coconut milk ⁄2 lime, grated and juiced 5ml/1 teaspoon olive oil A little salt and freshly ground black pepper Fresh coriander and slices of lime to garnish 1 What you do: Heat oil in a large heavy based pot. Add leeks, chilli, potatoes, lime rind and sweat for two minutes. Add stock and boil. Reduce heat for 20-25 minutes, until potatoes are tender. Do not overcook as the leeks must stay pale green. Cool slightly and liquidise soup. Stir in lime juice then add the coconut milk. Do not reboil. Serve garnished with coriander and sliced lime. Audrey Crone, Eurest Catering, Symantec, Blanchardstown, Dublin 15 For a Happy Heart........portion size matters! PA GE 5 Main Courses Thai Red Curry of Beef Serves 4 What you need: 400g /14oz sirloin steak, trimmed and thinly sliced 2 large aubergines, thinly sliced 300ml/10fl.oz light coconut milk 5 kaffir lime leaves 1 whole lemongrass, finely chopped 1 clove garlic, crushed 30g /1oz Thai red curry paste 5g / 1⁄5 oz ginger, thinly sliced 20g/ 1⁄2 oz basil leaves, chopped 20g / 1⁄2 oz coriander leaf 2 tablespoons fish sauce 1 ⁄2 lemon, juiced 100g /4oz rice What you do: Cook the rice in boiling water and set aside. Place coconut milk in a wok or saucepan, add the lime leaves, lemongrass, garlic, curry paste and ginger. Gently bring to the boil. Add the beef and aubergines and simmer for 10 minutes. Add fish sauce, lemon juice, coriander and basil and serve straight away. Chef’s Note: All the specialty ingredients can be obtained from your local Asian supermarket. Michael O’Meara, Oscars Restaurant, Upper Dominick Street, Galway Lamb Shanks With Roast Vegetables Serves 4 What you need: 4 lamb shanks (oven ready) 15-30ml /1-2 tablespoons vegetable oil 4 sprigs rosemary 2 garlic cloves, chopped 2 tablespoons parsley and chives, chopped 250g /9oz carrots, parsnips and turnips, cut into small chunks 8 shallots, peeled A little salt and freshly ground black pepper Flat leaf parsley for garnish What you do: Pre-heat the oven to 160°C/325ºF /Gas Mark 3. Heat oil in a large roasting dish and brown the shanks on all sides. Remove the shanks and brown the vegetables. Remove the vegetables. Put the shanks and juice back in the dish with rosemary and garlic and half a glass of water. Season with a little salt and freshly ground black pepper. Cover the dish with tin foil and cook for 11⁄2 hours. Then add the vegetables and continue to cook for a further 3⁄4 - 1 hour. Remove from the oven, place the shanks and vegetables on a dish and keep warm. Strain off the juices into a small pot. Remove any visible fat from the juice. Boil for 5-6 minutes until it has a light sauce consistency. Remove from the heat and add the chopped parsley and chives. Warm four large plates. Place shank of lamb in the centre, surround with vegetables and coat with the sauce. Chef’s Note: Lamb shanks can vary in size. A large shank should serve two people. Tim O’Sullivan, Renvyle House Hotel, Renvyle, Connemara, Co. Galway PA GE 6 For a Happy Heart........portion size matters! Fillet of Pork with Calvados Sauce Serves 4 What you need: 400g /14 oz pork fillet 4 dessert apples 200ml/7 fl.oz dry cider 100ml /3 fl.oz chicken stock 20g /1oz granulated sugar 15-30ml /1-2 tablespoons white wine vinegar 25ml /1fl.oz Calvados A little olive oil A little salt and freshly ground black pepper What you do: Trim the pork fillet and cut into slices of about 3cm/1 inch thick. Place one at a time between two sheets cling film and beat with a rolling pin until very thin about 15cm/6 inches in diameter. Peel, core and slice apples, reserving the peelings and cores. Put apples with 2 tablespoons of cider into large saucepan. Cook slowly until you have a thick apple purée, then leave to cool. Boil the peelings and cores with the cider and stock to reduce by half. To make the sauce, place the sugar in a heavy pan and leave to melt over a gentle heat until it caramelizes. When it starts to brown, add 1 tablespoon of vinegar and the reduced stock. Boil for a few minutes then add the Calvados. Cook for several minutes, then taste, adding more vinegar and seasoning if needed. Season the escalopes, then place a spoonful of apple purée on each one and fold over, heat a little oil in a heavy pan and fry gently, until nicely browned on both sides. Lift onto warm plates. Spoon over sauce, and serve with steamed potatoes and seasonal green vegetables. Bobbie Smith, Lorum Old Rectory, Kilgreaney, Bagnelstown, Co. Carlow Honeyed Cajun Chicken with Mexican Salsa Serves 4 What you need: 4 x 100g /4oz chicken fillets, trimmed 15ml /1 tablespoon olive oil A little salt and freshly ground black pepper Marinade: 1 tablespoon Cajun spices 2 tablespoons honey 2 tablespoons BBQ sauce Salsa: 1 red pepper, diced 1 green pepper, diced 1 red onion, diced 1 ⁄2 cucumber, diced 4 tomatoes, deseeded and diced 2 cloves garlic, puréed 50g /2oz brown sugar 5 tablespoons cider vinegar 1 teaspoon ground ginger 1 teaspoon caraway seeds To serve: Dressed rocket leaves and crispy garlic bread What you do: Season the chicken fillets. Mix the marinade ingredients together and allow the chicken to soak in the marinade in a shallow dish in the fridge. Leave for at least an hour, but preferably overnight, basting occasionally. Cook the chicken by sealing the fillets in a little olive oil on a pan, then roasting in a moderate oven at 160°C /325ºF/Gas Mark 3 for 35 minutes. To make the salsa, sauté all the salsa ingredients (except for the sugar and vinegar), in a little olive oil for 10 minutes. Reduce the liquid by half, remove from the heat and stir in the chopped coriander. Finally add the sugar and vinegar and heat gently to serving temperature, stirring consistently. Serve the marinated chicken fillets with the salsa liberally poured over, along with some dressed rocket leaves and crispy garlic bread. Feargal O’Donnell, Wineport Lodge, Glasson, Athlone, Co. Westmeath Orange and Ginger Chicken Stir-Fry with Sesame Noodles Serves 4 What you need: For the noodles: 6 strips whole-wheat or rice noodles 30ml /2 tablespoons sesame oil 2 tablespoons sesame seeds Chopped coriander Soy sauce to taste For the stir-fry: 15-30ml/1- 2 tablespoons vegetable oil 4 chicken fillets, cut into thin strips 6cm/2 inch grated ginger root 4 garlic cloves, crushed 400g /14oz small pak choy, quartered 100g /4oz sugar snap peas or mange tout 2 small carrots, thinly sliced 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 1 green pepper, thinly sliced 100g /4oz asparagus tips Bunch of spring onions, cut into 3cm/1 inch pieces 2-3 oranges, peeled and segmented 1 orange, grated zest and juice 2 tablespoons soy sauce 4 tablespoons honey What you do: Cook the noodles as per packet. Drain well and toss together with sesame oil, seeds and coriander. Season with a little soy sauce and keep warm while making the stir-fry. Heat the oil in the wok. Add the chicken strips, ginger and garlic. Stir-fry for a couple of minutes until chicken turns opaque. Add the vegetables and orange zest. Stir-fry for a further two minutes before adding the orange juice and segments, soy sauce and honey. Cook for 3-4 minutes until the sauce has thickened, and the vegetables are lightly cooked but still remain crunchy. Arrange on soup plates with the noodles. Carl Opperman, Treetop Restaurant, Applewood, Swords, Co. Dublin For a Happy Heart........portion size matters! PA GE 7 Grilled Supreme of Chicken with Sweet Potato and Asparagus Serves 4 What you need: 4 x 100g /4oz chicken fillets, skinless 25g /1oz flour 4 sweet potatoes, peeled and sliced 30ml/2 tablespoons olive oil 1 bunch asparagus, ends removed 1 bunch thyme, chopped 1 clove garlic Freshly ground black pepper What you do: Place the sweet potato in a roasting dish. Mix with thyme and 1 tablespoon of olive oil. Roast at 160°C/325ºF/Gas Mark 3 until very tender. Rub chicken with garlic clove and black pepper. Flour the chicken and place a little olive oil onto each breast. Cook the chicken under a hot grill on both sides until cooked. Cook the asparagus in boiling water. Place the sweet potato onto the plate, slice the chicken and place onto the sweet potato. Decorate with asparagus and serve. Michael O’Meara, Oscars Restaurant, Upper Dominick Street, Galway Roulade of Sole Fillets, Green Mango and Lime Salsa Serves 4 What you need: 12 fillets (3 fish) black sole or lemon sole, skinned 1 carrot, sliced thinly, approx 10cm/4 inches in length or wider than fillet 1 small white leek, sliced thinly, as above ⁄4 small celeriac, sliced thinly, as above 30ml/2 tablespoons olive oil A little salt and freshly ground black pepper Baby boiled potatoes in their skins to serve Cling film 1 Salsa: 1 green mango, peeled and sliced thinly 1 red chilli, deseeded and sliced thinly 2 limes, juiced 3 mint leaves, finely sliced Chef’s note: This salsa does not need much salt What you do: Flatten each fish fillet slightly. If using lemon sole be very gentle. This can be done easily between two sheets of cling film. Keep fish in the fridge. Add the sliced vegetables, a little water, a little olive oil and a little salt to a wide pot with a lid. Cook quickly until tender. Remove and leave to cool on a tray. To make the salsa, mix the mango and chilli together with the lime juice and the rest of olive oil. Season and add the mint. Roll the fish with a small amount of vegetables in the middle. Roll tightly in cling film. Steam the roulades for about 6 to 8 minutes, depending on the thickness of the fillets. With the aid of a scissors cut one side of the cling film and slide the roulade out. Serve three fillets per person with a heap of mango salsa and juice. Serve with baby boiled potatoes in their skins. Chef’s Note: To save time when slicing the vegetables, use a mandolin. Olivier Pauloin-Valory, Les Olives Restaurant, 10 South Main Street, Naas, Co. Kildare PA GE 8 For a Happy Heart........portion size matters! Grilled Tuna Steak with Cherry Tomato, Spinach and Portobello Mushroom Quiche Serves 4 What you need: 600g /1lb 5oz tuna steak 5g lemongrass, chopped 100ml/3fl.oz balsamic vinegar 5ml/1 teaspoon sesame oil 20ml/4 teaspoons olive oil Quiche: 160g /5oz filo pastry 4 eggs 120ml/4fl.oz skimmed milk 150g /6oz cherry tomatoes, quartered 100g /4oz spinach, steamed and sliced 125g /5oz Portobello mushrooms, diced Dressing for tuna: 20g/1oz scallions, sliced 10g / 1⁄2 oz ginger, finely chopped 10g / 1⁄2 oz red chilli, finely chopped 25g /1oz onion, finely diced What you do: Prepare four filo pastry baskets and cook these for 5 minutes at 170ºC/340°F/Gas Mark 3-4. When the baskets have cooled, fill them equally with the cherry tomatoes, spinach and Portobello mushrooms. Mix the eggs and skimmed milk together and fill the baskets with this until they are three quarters full. Put these baskets into the oven at 160°C/325°F/Gas Mark 3 for about 10 minutes, until the milk mix has set. Mix all the dressing ingredients together and put to one side. Cut the tuna into 4 slices. Heat the olive oil in a pan and cook the tuna on each side. When the tuna has cooked to your liking remove it and place onto a serving plate. Add the dressing into the pan and heat this through for 30 seconds. Place the vegetable basket on the plate along side the tuna. Spoon the dressing over the tuna. Darrin Parrish, The Exchange Restaurant, Westin Hotel, College Green, Dublin 2 Steamed Fish with Chilli and Lime Sauce Serves 4 What you need: 4 x 150g/6oz. cutlets of fresh fish (or 1 whole fish to serve 4) such as sea-bass, red snapper or hake, gutted and cleaned 2 stalks fresh lemongrass 4 kaffir lime leaves, fresh or dried 3 slices fresh galangal or ginger 250g /9oz jasmine or basmati rice 100g /4oz sugar-snap peas 2 small red peppers, quartered 3 cloves garlic 3 hot red chillies, deseeded and chopped Coriander, roughly chopped 1 lime, juice 1 tablespoon sugar 1 tablespoon nam pla or nuoc mam or fish sauce What you do: Crush the chillies, coriander and garlic to a paste, using either a mortar and pestle or a blender. Whisk the lime juice, sugar and fish sauce together, then add the garlic paste and leave in the fridge until the fish is ready. Rinse the fish, remove all scales, if necessary, and dry. Make a small slit in the flesh and stuff this cavity with a little lemongrass, lime leaves and galangal or ginger. Use a bamboo steamer or wok to steam the fish for around 10-15 minutes or until fish is cooked. Make sure that the water doesn’t evaporate. While the fish is cooking, quarter the peppers, trim the insides and char-grill over a low heat. Plunge the peas into boiling water for a couple of minutes, drain and reserve. Boil the rice in water for around 9-10 minutes or until cooked. To serve, place some of the rice, peppers and sugar-snap peas on a plate and the fish to one side. Spoon a little of the chilli-lime sauce over the top and serve the rest in a bowl. Sprinkle with chopped coriander. Éamonn Ó Catháin, Journalist and Chef For a Happy Heart........portion size matters! PA GE 9 Escallop of Turbot with Girolle Mushrooms, Baby Leeks, Shallot and Chablis Dressing Serves 4 What you need: 4 x 150g /6oz. escallops of turbot 8 baby leeks, washed and cut into batons 4 shallots, finely chopped 50ml/2fl.oz Chablis wine ⁄2 clove garlic, finely chopped 250g /9oz girolle mushrooms, washed and dried 130ml /4fl.oz chicken stock 1 1 teaspoon Dijon mustard 5ml /1 teaspoon white wine vinegar A little salt and freshly ground black pepper Sprig of chervil to garnish What you do: Whisk garlic and shallots with the Chablis, white wine vinegar and Dijon mustard. Whisk in a small amount of olive oil until emulsified. Season with a little salt and freshly ground black pepper. Blanch the baby leeks in chicken stock. Brush pan with a little oil and heat. Gently fry girolle mushrooms. Brush a separate pan with a little oil and heat. Season the turbot and place skin side down into the pan. Cook for approx. 4 minutes. Turn the fish and place into the oven for approx 6-8 minutes, until cooked. Serve the turbot on a bed of leeks. Combine the girolle mushrooms with the shallot dressing and spoon over and around the fish. Garnish with a sprig of chervil. Chef’s Tip: If chervil is difficult to find, use flat parsley instead. Lorcan Cribbin, Bang Café, 11 Merrion Row, Dublin 2. Grilled Fillet of Hake with Beetroot Salad and Chargrilled New Potatoes Serves 4 What you need: 4 x 150g /6oz pieces hake/cod/haddock/turbot fillets 250g /9oz beetroot 1 red onion, finely diced 20 new potatoes 20g /1oz chives, finely chopped 20g /1oz flat parsley, finely chopped 100g /4oz low fat Greek yoghurt 1 lemon, cut into wedges 30ml/2 tablespoons olive oil A little salt and freshly ground black pepper What you do: Wrap the beetroot in tinfoil and bake in a pre-heated oven at 180°C/350º F/Gas Mark 4 for about 2 hours. Test the beetroot with a skewer. If it is tender, remove the tinfoil and allow to cool. Peel the beetroot and cut into 5mm /1⁄4 inch dice. Add the red onion and chives. Season lightly and bind all the ingredients with the yoghurt. Parboil new potatoes for about 10 minutes. When cooled slightly, cut in half lengthways and place flesh side down on a tray which has been rubbed with a little olive oil. Heat a griddle pan until smoking hot and place the potatoes flesh side down onto the griddle. Allow them to colour and then remove and set aside to keep warm. Rub the hake with a little olive oil and season lightly. Place it on a tray skin side up and cook under a pre-heated grill for approx 8 minutes. When the hake is cooked, sprinkle with parsley and allow to rest for 1 minute. To serve, create a neat pile of the beetroot salad at the top of the plate, place the warm potatoes with the marked side up at the bottom of the plate and put the hake on top of the potatoes. Use a little of the beetroot and yoghurt juices as a sauce and drizzle over the fish and plate. Serve with a wedge of lemon. Neil Shirt, Itsa 4, Sandymount Green, Sandymount, Dublin 4 Pan Seared Scallops With White Wine, Lemongrass and Chive Reduction Serves 4 What you need: 16 large king scallops, trimmed 120ml/4 fl. oz dry white wine 120ml/4 fl. oz white fish stock 1 stem fresh lemongrass, chopped 20g/1oz chives, chopped 5ml/1 teaspoon olive oil What you do: Sear the scallops on both sides in a little olive oil in a very hot pan. Remove from the pan and keep warm. Add the white wine and lemongrass to the pan and reduce by half. Add the fish stock and again reduce by half. Return the scallops to the pan for 2-3 minutes until cooked. Add in chopped chives and serve. John Kelly, The Moorings Restaurant, Oranmore, Co. Galway PA GE 10 For a Happy Heart........portion size matters! Veget a r i a n Baked Vegetable and Chive Potato with Ricotta Cheese Serves 4 What you need: 2 potatoes 2 small carrots 2 florets broccoli 100g/4oz reduced fat ricotta cheese 2 tablespoons fresh chives, chopped Paprika What you do: Scrub and dry the potatoes. Score with a knife. Bake in a moderate oven for 1 - 11⁄2 hours, depending on size. Cook the carrots and broccoli separately. Cool and chop. When the potatoes are cooked, cut in half and remove flesh. Place skins on an oven tray. Beat cheese in a bowl until smooth. Stir in potato, carrot, broccoli and chives. Spoon the mixture into shells and sprinkle with paprika. Bake for about 20 minutes. Robert Bell, Galway Bay Hotel, The Promenade, Salthill, Galway Couscous with Diced Vegetables and a Plum Tomato and Chilli Compote Serves 4 What you need: 450g /1lb couscous 5 plum tomatoes 30g /1oz carrots 30g /1oz onion 50g /2oz courgettes 30g /1oz mushrooms 500ml/12fl.oz vegetable stock 200ml/7fl. oz natural greek yogurt 30g /1oz chives, finely chopped 30g /1oz leeks 30g /1oz red onion 60ml/2fl.oz tomato juice 20g/1oz sweetcorn 10g / 1⁄2 oz garlic, chopped 10ml/2 teaspoons olive oil 1 lemon, juice 1 lime, juice 3 red chillis A little salt and freshly ground pepper What you do: Place couscous in vegetable stock and cook. Stir with a fork. When it is light and fluffy, remove and keep warm. Dice all vegetables into small even sizes. Fry in a pan with a little oil. Add the garlic. Cut plum tomatoes and place in a separate pan. Add red onion, lime juice, lemon juice, tomato juice, chilli and a little salt and freshly ground black pepper. Bring to the boil. Add couscous to the chopped vegetables and sweetcorn. Mix with a fork. To serve, place in a bowl. Add chives to the yogurt. Pour plum tomato compote onto the couscous and finish with chive yogurt. Paul Callery, Eurest Catering, Hewlett Packard, Clonskeagh, Dublin 14 For a Happy Heart........portion size matters! PA GE 11 Desserts Couscous Gateau with Granny Smith Apple Purée Serves 4 What you need: For couscous gateau 100g /4oz couscous 20g /1oz walnuts 25g /1oz raisins 4 pieces dried apricots; cut into small dice 175ml/6fl.oz apple juice 175ml/6fl.oz water 1 ⁄4 teaspoon salt For Granny Smith apple purée 2 granny smith apples, peeled and cored 2 tablespoons caster sugar 30ml/2 tablespoons apple juice What you do: Roast walnuts in a non-stick frying pan over medium heat until crunchy. Chop into small pieces. Mix apple juice and water together into a saucepan. Bring to a boil. Add couscous and stir gently until it comes to the boil again. Reduce the heat and simmer for 3 minutes, stirring 2-3 times. Add walnuts, raisins and apricots to couscous and mix well. Divide couscous mixture into 4 ramekins. Leave to cool. Cut apples into small chunks and put together with apple juice and sugar in a saucepan. Cover with a lid and cook over a medium heat until just boiling. Take lid off. Cook for another 5 minutes or until the apples become soft and liquid has almost evaporated. Leave to cool. Use a food processor or blender to make a smooth apple purée. Leave to cool. Place couscous gateau on a cold plate, slightly off centre. Place apple purée beside gateau. Decorate with fruit purée or use fresh fruit and berries. Hisashi Kumagai, St. Cleran’s Manor House Hotel, Craughwell, Co. Galway Passion Fruit Zabaglione with Fresh Berries Serves 4-6 What you need: 5 egg yolks 5 tablespoons passion fruit pulp 125g /5oz caster sugar 125g /5oz blueberries 150g /6oz raspberries 150g /6oz strawberries 125ml/4fl.oz sweet white wine What you do: Combine egg yolks and sugar in a heatproof bowl and beat until thick and pale. Beat in sweet white wine. Place bowl over a saucepan of simmering water. Continue to beat for 15 minutes or until the mixture is very thick, not allowing the bowl to over-heat. It will be ready when it forms soft mounds. Remove bowl from the heat and continue beating for a further 5 minutes. Fold in the passion fruit pulp and serve with the fresh berries. Piero Melis, The Courthouse Restaurant, Kinlough, Co. Leitrim PA GE 12 For a Happy Heart........portion size matters! Soup of Summer Berries and Fruit with a Mint Crème Frâiche Serves 4 What you need: 100g /4oz strawberries 50g /2oz red currants 50g /2oz blackberries 50g /2oz raspberries 50g /2oz blueberries 50g /2oz loganberries 50g /2oz fresh cherries, stoned 50g /2oz mango, diced 50g /2oz kiwi, diced 50g /2oz lychee, stoned and peeled 250ml/9fl.oz water 1 vanilla pod 1 cinnamon stick 1 lemon, rind and juice 100g /4oz cane sugar 4 teaspoons crème frâiche Sprigs of mint What you do: Pick and wash all berries. Combine the water, vanilla pod, cinnamon, lemon rind and juice and sugar in a saucepan and bring to the boil. Remove from heat and pour over all the fruits. Allow to cool. Serve in a stemmed glass with a teaspoon of crème frâiche and a sprig of mint on top. John Kelly, The Moorings Restaurant, Oranmore, Co. Galway Peach and Strawberry Parfait Makes 450g /1lb tin What you need: 4 large peaches 450g /1lb strawberries, washed and picked 4 scoops of low fat vanilla ice-cream 600ml /1 pint natural yoghurt 200ml /7fl.oz white wine 2 dessertspoons sugar 2 cardamom pods, crushed 300ml /1⁄2 pint water Mint to serve What you do: To poach peaches, bring 1⁄2 pint of water to the boil with 2 dessertspoons of sugar. Keep it simmering and add white wine, cardamom pods and peaches. Simmer for approximately 10-15 minutes. Test with skewer to check if peaches are soft, then drain off liquid. Crush the strawberries, chop the peaches and mix the fruit together. Soften the ice-cream, but do not let it melt. Mix the fruit, ice cream and yoghurt together. Line the tin with cling film and pour ingredients into it. Freeze for at least 6 hours. Stir gently every hour for 5 hours. Serve each slice with a sprig of mint or mint leaves. Clodagh O’Farrell, Farmgate Café, Old English Market, Princes Street, Cork For a Happy Heart........portion size matters! PA GE 13 Use the Food Pyramid to plan your healthy food choices every day and watch your portion size Choose very small amounts Choose any 2 Choose any 3 Choose any 5 Choose any 6+ Drink water regularly - at least 8 cups a day Folic Acid - An essential ingredient in making a baby. You can get Folic Acid from green leafy vegetables but if there is any possibility that you could become pregnant than you should be taking a Folic Acid tablet (400 micrograms per day). Fats, High Fat/Sugar Snacks, Foods and Drinks Use Sparingly 1 oz low fat spread or 1/2 oz butter/margarine Choose fats high in monounsaturates or polyunsaturates. Limit fried foods to 1 - 2 times a week Only have small amounts of high fat/sugar snacks and drinks and not too often Meat, Fish, Eggs & Alternatives 1 Serving = 2 oz cooked lean meat or poultry 3 oz cooked fish 2 eggs 2 oz cheese 3 oz nuts Choose lean cuts of meats. Eat oily fish. Milk, Cheese & Yogurt 1 Serving = 1/3 pint of milk 1 carton of yogurt Milk pudding made with 1/3 pint of milk 1 oz cheese Choose low fat varieties. Fruit & Vegetables 1 Serving = 1 small glass of fruit juice 1 medium sized fresh fruit, e.g. apple, orange, banana 2 small sized fresh fruit, e.g. plums, mandarins, kiwi. 3-4 dessertspoons cooked vegetable or salad, including peas and beans Small bowl of homemade vegetable soup. 3 dessertspoons cooked or tinned fruit (not in syrup) Bread, Cereals & Potatoes 1 Serving = 1 bowl of cereal 1 slice of bread 3 dessertspoons of cooked pasta or rice 1 medium boiled or baked potato Choose green leafy vegetables and citrus fruit frequently. Fruit juice only counts for one serving, each day. Eat these food at each meal - high fibre is best. CATERING GUIDELINES 2006 For a Happy Heart.....portion size matters With almost 60% of Irish men and women overweight or obese, opting for smaller food portion sizes can make a big difference. To make a low fat healthy dish, all fats and oils should be used sparingly. All oils are 100% fat, even olive oil, so use a maximum of 10 tablespoons of oil per 20 portions. Offer more fruit and vegetables every day. Include a variety of fruit juice, fresh, tinned or cooked fruit, salad and cooked vegetables. Serve it on the side! Serve dressings and sauces on the side and let the customer make the choice. Think of a pack of cards for meat and fish. The recommended serving size for cooked lean meat or poultry is 2oz (50g) and for fish is 3oz (75g) - about the size of a deck of playing cards. Two servings each day or one 4 - 6oz serving is recommended. Use herbs and spices rather than salt to flavour food. Many people are watching their salt intake because of high blood pressure. For more information on portion sizes, check the Food Pyramid on www.irishheart.ie or www.healthpromotion.ie
© Copyright 2024