recipes to share from birds eye · 2020-03-10 · 1. drain birds eye peas and set ½ cup peas...
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for sharing from Birds Eye
RECIPES TO SHARE
from BIRDS EYE
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Eat More Vege
~ Breakfast
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1. Drain Birds Eye Peas and set ½ cup peas aside. Place remaining cooked peas, rocket, garlic, parmesan, pine nuts and oil in a food processor and process until pureed. Season to taste. Stir reserved peas through pesto.
2. Place tomatoes on a baking paper lined tray and cook in a preheated oven at 200°C for 4-5 minutes or until skins begin to burst. Keep warm.
3. Cut haloumi into 8 large triangles. Panfry on both sides until golden. Cook lemon cheeks to caramelize.
4. To serve, place haloumi on toast on serving plates. Spoon some pesto into small jars while on their side. Place jars on plates and allow extra pesto to spill out. Serve with roasted tomatoes and lemon. Garnish with pea tendrils.
Preparation
2 cups frozen Birds Eye Field Fresh
Garden Peas, cooked
1 cup baby rocket leaves
1 small clove garlic, peeled
¼ cup finely grated parmesan cheese
¼ cup pine nuts, toasted
2 tablespoons olive oil
12 trussed tomatoes
350g haloumi
4 slices toasted sourdough bread
4 lemon cheeks
Pea tendrils, for serving
Ingredients
PREP TIME: COOK TIME: SERVES: 30 mins 15 mins 4Field Fresh Garden Peas
Pan Fried Haloumi with Spilt Pea Pesto
TIP: Extra pesto can be stored in small sealed jar and refrigerated. Cover surface of the pesto with a little oil.
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1. Cook frozen Birds Eye Hash Browns following packet directions.
2. Cook frozen Birds Eye Peas following packet directions, drain and lightly smash. Stir in butter, lemon zest and juice.
3. Serve cooked Birds Eye Hash Browns topped with smashed peas, sprinkle with crumbled goat cheese, top with a poached egg and sprinkle with bacon crumbs.
Preparation
4 frozen Birds Eye Golden Crunch Hash Browns
1 cup frozen Birds Eye Field Fresh Garden Peas, cooked
20g butter
Finely grated zest and juice of ¼ lemon
20g goat cheese
2 poached eggs
1 middle rasher bacon, cooked and crumbled (see tip)
Ingredients
Birds Eye Garden Peas, Golden Crunch Hash Browns
Smashed Peas, Poachie & Bacon Crumb
TIP: To make bacon crumb, panfry or grill bacon until crisp. Allow to cool then
place in a food processor and chop until resembling
breadcrumbs.
PREP TIME: COOK TIME: SERVES: 15 mins 20 mins 2
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1. Cook frozen Birds Eye Cauliflower Rice following packet directions. Set aside to cool slightly. Squeeze excess moisture from cauliflower rice using a muslin cloth or clean tea towel.
2. In a large bowl combine rice with all other ingredients. Stir to mix well.
3. Spoon mixture into a pre heated waffle iron and cook until golden.
Preparation
500g frozen Birds Eye Cauliflower Rice
250g grated mozzarella
3 eggs, lightly beaten
1 tablespoon plain flour
½ teaspoon paprika
½ teaspoon dried oregano
Ingredients
Birds Eye Cauliflower Rice
Cauliflower Breakfast Waffles
TIP: Serve topped with bacon, fried egg, avocado, smoked salmon and cream cheese,
mushrooms or any other breakfast favourite.
Add nutritional information
PREP TIME: COOK TIME: SERVES: 15 mins 10 mins 4
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1. Place flour, Edgell Corn Kernels, spring onions and smoked paprika in a large bowl. Combine eggs and milk and stir into dry ingredients.
2. Heat oil in a frypan over medium heat. Drop heaped tablespoons of mixture into frypan, spread to approximately 6cm in diameter. Cook until golden, turn and cook other side. Repeat with remaining mixture.
3. Serve with fresh tomato and
avocado salsa. Garnish with watercress.
Preparation
½ cup self raising flour
2 cups frozen Birds Eye Corn Kernels
2 spring onions, finely chopped
½ teaspoon smoked paprika
2 eggs
¼ cup milk
1-2 tablespoons oil, for cooking
Fresh tomato and avocado salsa and
watercress, for serving
Ingredients
PREP TIME COOK TIME SERVES
10 mins 15 mins 4 Birds Eye Corn Kernels
Golden Corn Fritters
Fresh chives may be used
instead of spring onion.
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Eat More Vege
~ Bowl Food
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1. Heat 1 tablespoon oil in a non stick frypan over high heat. Add tofu and cook for 5 minutes, turning regularly or until golden. Add soy sauce and toss tofu to coat. Remove from pan and set aside.
2. Heat remaining oil in the same frypan over medium-high heat. Add frozen Birds Eye Cauliflower Rice and cook for 6 minutes, stirring regularly.
3. Stir through turmeric and continue
to cook for a further minute.
4. Remove outer shell from cooked Birds Eye Broad Beans and discard. Evenly divide broad beans, cooked cauliflower rice, tofu, carrot, avocado and spinach in serving bowls. Drizzle over dressing and serve immediately.
Preparation
2 tablespoons oil
150g firm tofu, cut into 5cm long
strips
1 tablespoon soy sauce
½ x 500g packet frozen Birds Eye
Cauliflower Rice
½ teaspoon ground turmeric
1 cup frozen Birds Eye Field Fresh
Broad Beans, cooked
1 carrot, julienned
½ avocado, sliced
1 cup baby spinach leavesRoasted sesame dressing, for serving
Ingredients
PREP TIME COOK TIME SERVES
20 mins 13 mins 2Birds Eye Cauliflower Rice, Field Fresh Broad Beans
Spiced Cauliflower Rice Nourish Bowl
TIP: Choose your favouriteroasted sesame seed
dressing from the salad dressing aisle of your
supermarket
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1. Heat half the oil in a non stick wok over medium heat. Pour in eggs, swirl over the base to form a thin omeletteand cook until just set. Remove from wok and set aside.
2. Increase heat to medium-high add remaining oil, sauté bacon and onion for 4-5 minutes or until lightly browned. Add garlic and continue to cook for a further minute. Add frozen Birds Eye Cauliflower Rice and frozen Birds Eye Vegetables, stir fry for 6
minutes until softened. Remove from heat and stir through soy sauce.
3. Roll up omelette and thinly slice. Serve cauliflower fried rice topped with egg. Garnish with spring onion and serve.
Preparation
2 tablespoons oil
2 eggs, lightly beaten
4 rashers bacon, chopped
1 onion, diced
1 clove garlic, crushed
500g packet frozen Birds Eye
Cauliflower Rice
1 cup frozen Birds Eye Country
Harvest Carrot, Peas & Corn
2 tablespoons soy sauce
Spring onion curls, for garnish
Ingredients
Birds Eye Cauliflower rice; Country Harvest Carrot, Peas & Corn
Cauliflower Fried Rice
TIP:
For a meat-free option,
omit bacon.
PREP TIME COOK TIME SERVES
15 mins 12 mins 4
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1. Combine pork, soy sauce, fish sauce, brown sugar, lemongrass and garlic in a medium bowl. Cover and refrigerate for 30 minutes.
2. Remove pork from fridge and rest at room temperature for 10 minutes. Cook pork on a lightly oiled chargrill for 30 seconds on each side or until charred and golden and cooked to your liking.
3. Cook frozen Birds Eye Vietnamese
rice following packet directions. Serve with pork, coriander, lime wedges and sliced chilli.
Preparation
300g thin pork steaks, gently pounded to 5mm thin and cut into 5cm pieces
1 tablespoon soy sauce2 teaspoons fish sauce2 teaspoons brown sugar or honey1 tablespoon lemongrass paste2 cloves garlic, crushed
2 teaspoons oil400g packet frozen Birds Eye
SteamFresh Plus Vietnamese with Brown & Black Rice
Fresh coriander leaves, lime wedges and sliced fresh red chilli, for garnish
Ingredients
Birds Eye SteamFresh Plus Vietnamese Grains
Add Recipe Name
TIP: To tenderise and reduce thickness of pork steaks, place
steaks on a chopping board, cover with cling wrap and lightly
pound with meat mallet or heavy object such as a rolling
pin until an even, desired thickness is achieved.
PREP TIME COOK TIME SERVES
10 mins 6 mins 2
Plus 30 minutes marinating time
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Preparation
2 tablespoons peanut oil
½ bunch spring onions, thinly sliced
2 cups pre prepared chicken ramen
broth
180g ramen noodles, cooked
following packet directions
1 small chicken breast, poached and
sliced
450g packet frozen Birds Eye Steam
Fresh Carrot, Broccoli and Corn
2 soft boiled eggs, halved
Chilli flakes and toasted black and
white sesame seeds, to season
Ingredients
Birds Eye
Chicken & Vegetable Ramen
TIP:For the perfect jammy egg yolk, boil for 6 ½ minutes from room temperature
then plunge in iced water. :
PREP TIME COOK TIME SERVES
10 mins 20 mins 2
1. In a heavy based saucepan heat peanut oil and cook white part of spring onion, stirring for 2 minutes.
2. Add ramen broth and bring to a simmer. Add ramen noodles and chicken and simmer a further 3-4 minutes.
3. Meanwhile, cook one 150g sachet Birds Eye Steam Fresh Carrot, Broccoli and Corn following packet directions.
4. Divide broth and noodles between bowls and top with vegetables, egg, the green spring onion, chilli flakes and sesame seeds.
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Eat More Vege
~ dinner
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1. Place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway. Remove excess moisture from Cauliflower Rice (see TIP).
2. Combine Cauliflower Rice, parmesan and 1 lightly beaten egg in a bowl. Press firmly into the base and sides of a baking paper lined (base and sides) 23cm springform pan. Bake in a preheated oven at 180°C for 15-20 minutes or until golden and set.
3. Meanwhile, combine bacon and
onion in a non stick frypan and cook over medium heat for 3 minutes, stirring occasionally. Spread evenly over the base of the cauliflower crust. Arrange asparagus on top.
4. Combine remaining eggs, Edgell Creamed Corn and milk together. Season to taste. Pour over asparagus. Change oven setting to ‘classic bake’ and cook tart for 25-30 minutes or until set and golden.
5. Rest for 5 minutes before removing from springform pan and serve.
Preparation
500g packet frozen Birds Eye
Cauliflower Rice
½ cup shredded parmesan cheese
1 egg, lightly beaten
2 middle rashers bacon, chopped
1 small onion, finely diced
1 bunch thin asparagus, trimmed
4 eggs, extra, lightly beaten
125g can Edgell Creamed Corn
½ cup milk
Ingredients
Birds Eye Cauliflower Rice
Cauliflower Crust Corn & Bacon Tart
TIP: Ensure as much of the moisture is removed from the Cauliflower Rice by firmly pressing in a sieve. Alternatively, place in a clean chux or tea towel, twist and squeeze. The classic bake setting cooks from the bottom element only and aides in a crispy
golden crust.