These wraps make a nice change from fajitas! You may not have tried kimchi before - a blend of fermented vegetables used regularly in Korean cuisine as an accompaniment. It's great for gut bacteria and gives a brilliant sharp and salty contrast against the BBQ sauce. This Korean BBQ sauce came from Rebel Chilli - An Irish company based in Cork!
Nutritional Info (per portion)
Calories:
551 kcal
Carbohydrates:
62 g
Protein:
45 g
Fat:
13 g
Wheat
(Korean BBQ Sauce, Tortilla)
Crustacean
(Kimchi)
Eggs
(Mayonnaise)
Fish
(Kimchi)
Soybeans
(Korean BBQ Sauce)
Mustard
(Mayonnaise)
Sesame Seeds
(Korean BBQ Sauce)
Buffalo Blue Tofu Burger with Sweet Potato Fries
A hearty plant-based burger tossed in tangy buffalo hot sauce, topped with creamy Cashel blue cheese, all tucked into a soft brioche bun with crunchy lettuce. Served up with sweet potato fries and a drizzle of honey mayo for that sweet-and-spicy kick.
Annalitten Free Range Eggs Tostadas With Black Beans & Salsa
All the eggs that we use in our weekly dishes are free range & come from Annalitten Farm Eggs. Annalitten Farm Eggs was established in 1955 in rural county Monaghan by Patrick & Margaret O’Reilly. Today, the third generation of the O'Reilly family continues the family tradition of supplying Bord Bia Quality Assured Free Range Eggs for you to enjoy at home. In this dish we put a Mexican twist on the traditional fried egg with spices, black beans and sweetcorn. Freshly squeezed lime really brings this quick & easy Mexican inspired dish together.
Smokey Hake with Chorizo Cannelini Bean & Spinach
This dish uses traditional Italian canellini beans as a base. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for pairing with fish. The chorizo really ups the flavour and brings out the spice in the dish.
Korean-Style Chicken & Kimchi Ramen with Chilli Rayu
Tender Korean-style chicken and punchy kimchi simmered in a rich, savoury ramen broth with garlic, ginger and warming spices. Served with spring onions and finished with fragrant chilli rayu for a delicious blend of spicy, tangy, savoury and aromatic flavours.
