for sharing from Birds Eye

RECIPES TO SHARE

from BIRDS EYE

Eat More Vege

~ Breakfast

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.

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

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

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.

Eat More Vege

~ Bowl Food

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

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

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

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.

Eat More Vege

~ dinner

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.