will take place on the 7th and 8th May 2022 from 9.30am-6pm each day in the grounds of the Royal Hospital Kilmainham, Dublin, and this year will see family favourite Green Isle at the event for the very first time!
The Green Isle stand will focus on products such as Cauliflower Rice and Asian Stir Fry, and attendees will be offered delicious, cooked samples! There will also be a Spin the Wheel Competition at the stand, where people will be in with the chance of winning money off coupons, branded aprons, yoga mats and more! Green Isle will also be running a competition across their social channels so keep an eye out on Facebook and Instagram!
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.
Carefully selected, picked at their peak and frozen at their freshest to lock in vitamins, minerals and flavour, enjoy the convenience of always having delicious, nutritious vegetables and fruit on hand no matter what mealtime requires.
Pop by the Green Isle stand at WellFest for some delicious samples, and then put your best plate forward with the following simple and delicious Green Isle recipes:
Persian Jeweled Cauliflower Rice:
Serves: 4 as a side dish
Total Time: 25 minutes
Ingredients:
• 50g raisins
• Pinch saffron
• 1 onion, finely slices
• 2 tbsp olive oil
• 20g unsalted butter
• ½ tsp salt
• 3 x 160g pack of Green Isle Cauliflower Rice
• 50g pomegranate seeds
• 50g pistachios, roughly chopped
• Handful of coriander leaves, roughly chopped
Method:
1. Begin by placing the raisins into a small bowl and the saffron into a separate small bowl.
2. 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.
3. 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.
4. Add the saffron and it’s water to the pan and cook for a further 3 minutes until the water has evaporated.
5. Drain the raisins and stir through the rice, cook for a further minute to heat through and then remove from the heat.
6. 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 1⁄2 tbsp fish sauce
Method:
1. Mix all the ingredients for the dressing together in a bowl with 1 tablespoon of water then set aside until needed.
2. Place a wok over a high heat and when hot add the sesame oil, garlic and ginger.
3. 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.
4. 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.
5. Serve the salad with the dressing to drizzle over and a good handful of coriander and mint leaves.
Mexican Inspired Corn on the Cob
Serves: 6 as a side dish
Total time: 25 minutes
Ingredients:
• 1 packet Green Isle Mini Corn on the Cob
• 3 tbsp olive oil
• 100g salted butter
• 1 tsp chipotle chilli powder
• 1 small red chilli, finely chopped
• 50g cheddar cheese, finely grated
• Salt and pepper, to taste
• Coriander leaves, to garnish
• Lime wedges, to serve
Method:
1. Place a griddle pan over a high heat or preheat your BBQ and drizzle the corn with the olive oil.
2. Place the corn onto the griddle pan or BBQ and cook, turning occasionally, for about 5 minutes, or until nicely golden and charred all over.
3. Whilst the corn is cooking, melt the butter in the microwave and stir in the chipotle chilli powder and a pinch of salt and pepper.
4. When the corn is cooked, use a pastry brush to slather the corn with the chilli butter, turning them to make sure that everywhere is coated.
5. Serve the corn sprinkled with the red chilli, cheddar cheese and coriander.
Blueberry Smoothie Bowl with Pecan Granola and Banana Serves: 4 Total time: 25 – 30 minutes Ingredients: • 1 bag Green Isle frozen Blueberries • 1/2 banana plus sliced banana for topping, frozen • 175 ml unsweetened almond milk • 1 tbsp chia seeds plus more for topping • 75g plain Greek yogurt Pecan granola: • 288g rolled oats • 225g pecans rough-chopped • 65g unsweetened desiccated coconut • 1/4 tsp fine sea salt • 1/2 tsp cinnamon • 90g coconut oil virgin, unrefined, melted and cooled • 160g maple syrup • 1/2 tsp vanilla bean paste or vanilla extract Method: 1. In a blender, add the frozen blueberries, unsweetened almond milk, bananas, chia seeds, and full fat plain Greek yogurt. 2. Blend until very smooth. 3. Pour the smoothie into a bowl. 4. Top with pecan granola and sliced banana. From family dinners, healthy smoothies to the perfect side dishes, check out a range of Green Isle recipes using the best of frozen food from www.greenisle.ie l, Ireland’s trusted ally for good food.
Slán go fóill,
Danny