Carrot & Ginger Dressing With Udo's Oil
SERVES: 6 People Ingredients 1 medium carrot, roughly chopped ⅓ cup Udo’s Choice Ultimate Oil Blend ¼ medium yellow onion, roughly chopped 1½ tsp. fresh ginger, finely grated ¼ cup rice...
Recipes
CRISPY HADDOCK SCHNITZEL WITH CUCUMBER TARTARE
Courtesy of Maggie Lynch IINH Keep your friends close with Maggie Lynch’s delicious summer supper. Serves 4 Ingredients 4 x 180g haddock fillets, skin and bones removed 60g white...
Zesty Raw Cauliflower Salad with Pine Nuts, Herbs & Pomegranate
Zesty Raw Cauliflower Salad with Pine Nuts, Herbs & Pomegranate with an Ultimate Oil Blend & Lemon Dressing Ingredients 200 grams cauliflower grated finely 3 dessertspoons olive oil 1 ½ dessertspoon Udo’s Choice...
Grilled Trout with Wild Greens, Orange Zest Puree, Crunchy Seeds & Feta
Thanks to Brian, Co. Leitrim for this recipe (Serves 2) Ingredients 15ml Udo’s Choice Ultimate Oil Blend 1 Trout Fillet (Scaled, Filleted & Boned) ½ Bunch of Rocket ½ Bunch of...
Courgette and Almond Soup
Thanks to Helen, Co. Westmeath for this recipe Serves 4 Ingredients 25ml of Udo’s Choice® Ultimate Oil Blend 400g Courgettes 25g Butter 1 Medium Onion 1 Medium Potato 900ml Chicken Stock...
Plant-based Mexican Chilli
Courtesy of Amanda Hamilton, Nutritionist, Author and Broadcaster A vegan twist on a classic dish. The mixed beans in this dish provide a great source of plant proteins and fibre....
SWEET POTATO CURRY AND CHILLI SLAW
With thanks to Lauren Lovatt, Chef and Entrepreneur, Creator of Plant Academy Ingredients Rice 150g short grain brown rice Curry 1 Red Onion, peeled and finely sliced 1...
Rich Chocolate, Pistachio and Blood Orange Torte
Courtesy of Maggie Lynch IINH Ingredients 225 grams dark chocolate (70% cocoa solids) 125 grams coconut oil Zest of 1 blood orange 20ml freshly squeezed orange juice 2 tablespoon...
Griddled Lamb Burger Pita Pockets with Sweet Roasted Veg
Serves 2 Ingredients Mint Lamb Burgers: 500g extra lean lamb mince ½ red onion, finely sliced 2 x tbsp fresh mint, finely chopped 1 x large garlic clove, minced Pinch...
Spiced Beetroot Soup
Courtesy of Maggie Lynch IINH Serves 4-6 Ingredients 30g garlic, finely chopped 300g onions, finely diced 60g celery, finely diced 10g whole red chilli peppers, diced 4 bruised green...
Chicken Stuffed with Cypriot Halloumi Cheese & Courgette Fries
Bacon wrapped, Cypriot halloumi cheese stuffed chicken breast served alongside baked courgette fries, side salad and an Udo's Ultimate Oil Blend salad dressing. Serves 1 Ingredients 1 large chicken breast 40g slice of...
Baked Salmon with Cream Cheese, Greens & Cauliflower Couscous
Oven baked lemon and garlic salmon fillet & greens served alongside a cauliflower couscous salad and a homemade cream cheese and chive dip. Serves 1 Ingredients ½ large courgette (peeled...
Warm Roasted Winter Vegetable Salad with Balsamic and Udo’s Dressing
Warm Roasted Winter Vegetable Salad with Balsamic and Udo’s Dressing Ingredients 60g hazelnuts 1-2 tablespoons maple syrup or agave syrup 1 dessertspoon Udo’s Choice Ultimate Oil Blend 1 dessertspoon...
LENTIL TABBOULEH WITH FETA
Maggie Lynch’s summer lentil salad is both hearty and healthy Serves 4-6 Ingredients 100g Beluga or puy lentils, rinse well 20g mint leaves, finely chopped 40g flat parsley,...
Udo’s Coffee Truffles
Ingredients 1 cup pitted Medjool dates 1⁄2 cup brewed coffee 1 cup rolled oats 3 tbsp cacao powder, plus extra for dusting 2 tbsp nut butter (almond, peanut, tahini, etc.)...
Sun-Kissed Crunchy Vegetable Salad
Courtesy Maggie Lynch IINH Serves 4-8 Ingredients Vegetables 1 sweetcorn on the cob 100g French beans, trim ends and cut long ones in half 100g garden peas (frozen is good)...