Welcome to Heavenly Foods!

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Easter is upon us. Lent is nearly over so perhaps time to indulge again. Our cake range is now available in half portions so you can mix and match your favourites. Sticky Toffee puddings to follow your Guinness & Steak Purse or Banoffi Pie to treat yourself after your Salmon Cointreau.
Also if you are planning to celebrate Communion or Confirmation at home why not contact us at 090 648 6055 and let us advise you on the best choices from our range?

Check out our range where it is guaranteed you will find delicious foods to match your needs!

As always do not hesitate to contact our office at 090 648 6054 or order directly from the website. Our distributors are nationwide for your convenience. Always ask about new products as we add to our range constantly.

We are still committed to bringing you the very best quality sourced foods from Ireland. Our team are here to serve your every need

We have changed the pricing structure on our site to increase efficiency and streamline with normal distributors pricing structure. New pricing is now listed for “full” boxes only but please feel free to mix and match half boxes should you wish to do so. Be sure to fill in the instructions tab when you order.

The Heavenly Foods.ie Team
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Each changing season brings new demands. Our range of “fresher than fresh” fish and plain Irish chicken, lamb, duck, pork and beef products are chosen to cater for all occasions!
Here are a few suggestions to help you get you in shape for Life:

1. Always leave the table a little bit hungry

2. Have 80% alkaline and only 20% acidic diet

3. Try to have one salad meal every day at which you do not eat meat protein or carbohydrates

4. Stay active – this is the best way to eliminate the toxins from our system!

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yellow fin sole fillets

John Mc Carthy again with a recipe for a new fish recently added to our seafood range..yellow fin sole..delicious nutritious and easily prepared

 

Heavenly Yellowfin Sole
with Citrus and Peppers
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You will need:
4 – 4ounce fillets of yellowfin sole
¼ cup cornflour
2 egg whites, beaten until frothy
¼ cup sunflower oil
1 tablespoon red pepper oil
1 green bell pepper, seeded and finely julienned
1 yellow bell pepper seeded and finely julienned
1 red bell pepper seeded and finely julienned
1 orange, peeled and segmented
1 lemon, peeled and segmented
1 teaspoon chopped fresh coriander
salt and black pepper

Method:
Season the yellowfin sole on both sides with salt and pepper. Dust the fillets with cornflour and dip into the egg whites.
In a heavy skillet, heat the oil over medium high heat until almost smoking. Add the fillets and sauté for 1-2 minutes, until browned and crispy. Remove the fillets from the pan and drain on paper towels.
In a separate skillet heat the red pepper oil over high heat. Add the green, red and yellow peppers. Cook for approximately 1 -2 minutes, until the peppers start to get soft. Add the lemon and orange segments and saute for another minutes. Remove from the heat and sprinkle with fresh Coriander.
Divide pepper mixture onto the four plates, top each with the yellowfin sole.

1.Preheat the oven to 190°C/fan170°C/gas 5. Slash the skin of the duck breasts and rub in 1 tsp Chinese five-spice powder.
2.Heat an ovenproof frying pan and cook the duck, skin- side down, over a medium-low heat for 10 minutes, until the skin is crispy. Drain off most of the fat, then turn over.
3.Drizzle over 2 tbsp honey and transfer to the oven for 10 minutes, until the juices are sticky and the duck is cooked but pink in the middle. Remove the duck, cover and rest.
4. In the same pan, add the eggs and quickly stir-fry for 1 minute on the hob. Add the rice and frozen peas and toss together well for a few more minutes, until coated in the egg. Add a bunch of spring onions, 2 tbsp soy sauce and 1 tsp sesame oil, then remove from the heat.
5.Divide the rice between serving bowls. Slice the duck into strips and serve on top of the rice, drizzled with its resting juices

Red Pepper Oil:
Makes 2 Cups
Directions
Combine the olive oil and the red pepper flakes in a small saucepan. Warm over low heat for 30 minutes. Transfer to a blender, let cool a bit and then blend the pepper into the oil. Pour the flavored oil into a glass container.

As Always Enjoy!!: