Family Favourite Recipes from Green Isle, Serving Up Good Since 1959
Family favourite Green Isle has been at the heart of most Irish meals for decades. From the classic side dishes of garden peas, to flavorsome quick and easy stir-fry mixes to the more modern tastes of cauliflower rice, Green Isle makes it easy to eat well. Growing up with Irish families and helping discover new tastes, the Green Isle range of frozen fruit and vegetables has something for everyone to enjoy!
Here are some tasty Family favourite recipes for you to try out at home..
Green Isle Peas Fritters with Feta and Mint Makes 12 Total time: 30 minutes Ingredients • 450g Green Isle Garden Peas • 175g self raising flour • 3 eggs • 75g Feta cheese, crumbled • salt and pepper • 5g fresh mint, chopped vegetable oil for frying
To serve: • 200ml crème fraiche • 5g fresh mint, chopped Method • Combine the chopped mint with the crème fraiche. Simmer the garden peas in a pot of boiling water for 2-3 minutes. Drain well and blend half the peas into a puree. • In a mixing bowl, whisk together the flour, eggs, and pea puree. Add in the chopped mint, remaining peas, a little salt and pepper and the crumbled feta. Fold in ingredients gently. • Heat a non-stick pan over a medium heat and add a drizzle of oil. Drop tablespoons of the mixture onto the hot pan and cook for about 2-3 minutes on each side until golden. Serve warm with the minty crème fraiche.
Creamy Vegetable Curry Serves: 4 Total time: 40 minutes Ingredients • 2 tbsp vegetable oil • 1 onion, finely chopped • 3 garlic cloves, finely chopped • 1 inch sized piece of fresh ginger, finely chopped • ½ tsp turmeric • ½ tsp chilli flakes • 1 tsp ground cumin • 1 tsp ground coriander • 1 tbsp curry powder • 200g red lentils • 500ml veg stock • 1 x 400g tin chopped tomatoes • 200g Green Isle Frozen Mixed Vegetables • 4 tbsp Greek yogurt plus more to garnish
To serve: •Small bunch coriander, chopped naan bread and rice to serve Method • Heat the oil in a large pan and fry the onion for 10 minutes until completely softened and translucent. Add the garlic and ginger and cook for 1 - 2 minutes then add the spices and cook for 1 min, until fragrant. Stir in the lentils, stock and the tinned tomatoes and bring to the boil, then cover and simmer for 20 mins until the lentils are tender. • Add the Green Isle Mixed Vegetables and cook for 10 minutes then stir in the yogurt and some seasoning. Sprinkle over the coriander and serve with naan bread and rice with an extra dollop of yoghurt on top.
Persian Jeweled Cauliflower Rice Serves: 4 as a side dish Total time: 25 minutes Ingredients • 50g raisins • Pinch saffron • 1 onion, finely sliced • 2 tbsp olive oil • 20g unsalted butter • ½ tsp salt • 3 x 160g Green Isle Cauliflower Rice • 50g pomegranate seeds • 50g pistachios, roughly chopped • Handful of coriander leaves, roughly chopped Method • Begin by placing the raisins into a small bowl and the saffron into a separate small bowl. Pour freshly boiled water over the raisins to cover and set aside then add 2 tablespoons of freshly boiled water to the saffron and set aside also. • Place a large saucepan over a medium heat and add the olive oil, butter, sliced onion and salt. Cook for 15-20 minutes until golden and caramelised, stirring often. When the onion is golden, add the cauliflower rice and cook for 5 minutes until fully defrosted and heated through. Add the saffron and it’s water to the pan and cook for a further 3 minutes until the water has evaporated. • Drain the raisins and stir through the rice, cook for a further minute to heat through and then remove from the heat. Stir the pomegranate seeds, pistachios and coriander through the rice, saving a little for garnish then serve in a large bowl with the remaining pomegranate, pistachios and coriander sprinkled on top.
Vietnamese Noodle Salad with Asian Stir Fry. Serves: 4 Total time: 20 minutes Ingredients • 2 tbsp sesame oil • 2 garlic cloves, finely chopped • Thumb sized piece of ginger, finely chopped • 1 bag Green Isle Asian stir fry 580g • 2 courgettes, spiralised or 300g pre-made courgetti • 2 spring onions, finely sliced • Handful of coriander leaves, to serve • Handful of mint leaves, to serve For the sauce • 1 red chilli, seeds removed and finely chopped • Juice of 1 lime • 2 tsp honey • 1 tbsp soy sauce • 1 tsp rice wine vinegar • 1 garlic clove, finely grated • ½ tbsp fish sauce Method • Mix all the ingredients for the dressing together in a bowl with 1 tbsp of water then set aside until needed. Place a wok over a high heat and when hot add the sesame oil, garlic and ginger. • Cook for 30 seconds until fragrant then add the Green Isle Asian Stir Fry Mix and cook for 5 minutes until the veg is piping hot throughout and all the moisture has been driven from the pan. • Add the courgetti and spring onions to the pan and stir through, cooking for 30 seconds just to combine then remove from the heat and place onto a serving platter. Serve the salad with the dressing to drizzle over and a good handful of coriander and mint leaves.
From family dinners, healthy smoothies to the perfect side dishes, check out more of Green Isle's recipes using the best of frozen food over on www.greenisle.ie/recipes, Ireland’s trusted ally for good food. Slán go fóill,