16
We have seven thousand miles of coastline. Try Seafood. In many ways we are fortunate. Deeply so. Not only do we have one of the most magnificent coastlines in the world, we’re also surrounded by a sea that yields a rich bounty of fresh seafood on a daily basis. A bounty that we can just pick up from our local supermarket or fishmonger whenever the urge strikes. A wealth of food that we can buy ready filleted, de-boned, sliced or even diced. One that’s not only easy to cook but absurdly healthy too. It’s one of Ireland’s greatest treasures, don’t you think today’s a good day for it? Braised Blue Ling with Red Wine, Green Beans and Black Olives You need 675g filleted Blue Ling, 1 tbsp flour, olive oil, 1/2 onion, finely diced, 2 cloves garlic, crushed, 1 small celery stick, finely diced, 225g mange-tout/green beans, 110g pitted black olives, 1 glass red wine, salt & pepper Method Season and lightly flour fish fillets. Using flame-proof casserole dish, fry fish in a little oil until just coloured, then remove. Add more oil and cook onion, garlic and celery until a pale golden colour. Add wine and simmer for a few minutes. Add beans and olives. Place fish on top of vegetables. Cover and braise in a moderate oven for 12 minutes. Today’s a good day for seafood

test1

Embed Size (px)

DESCRIPTION

test1 test test

Citation preview

We have seven thousand miles of coastline. Try Seafood.

I n ma ny w ays w e a r e f or tu na te. De epl y s o. No t on l y d o w e hav e one o f the mo s t mag n i f i c ent c o as t l i nes i n the

w o r ld , w e’ r e a l s o s u r ro u nd e d by a s ea th a t y i elds a r i c h b o u nty o f f r es h s ea f o o d o n a d a i l y b as i s. A b o u nty th a t w e ca n

jus t pi c k up f ro m o u r lo ca l s up er ma r ke t o r f i s h mo ng er w hene v er the u r g e s tr i kes. A w ea l th o f f o o d th a t w e ca n

b u y r ead y f i l l e te d , d e - b o ne d , s l i c e d o r e v en d i c e d . O ne th a t ’s no t o n l y ea s y to c o o k b u t ab s u r d l y h ea l thy to o.

I t ’s one o f I r ela nd ’s g r ea tes t tr eas u r es , d on’ t yo u th i n k to d ay ’s a g o o d d ay f or i t ?

Braised Blue Ling with Red Wine, Green Beans and Black Olives You need 675g filleted Blue Ling, 1 tbsp flour, olive oil, 1/2 onion, finely

diced, 2 cloves garlic, crushed, 1 small celery stick, finely diced, 225g mange-tout/green beans, 110g pitted black olives, 1 glass red wine, salt & pepper

Method Season and lightly flour fish fillets. Using flame-proof casserole dish, fry fish in a little oil until just coloured, then remove. Add more

oil and cook onion, garlic and celery until a pale golden colour. Add wine and simmer for a few minutes. Add beans and olives. Place fish

on top of vegetables. Cover and braise in a moderate oven for 12 minutes. Today’s a good day for seafood

Surrounded by water? Try Seafood.

I n ma ny w ays w e a r e f or tu na te. De epl y s o. No t on l y d o w e hav e one o f the mo s t mag n i f i c ent c o as t l i nes i n the

w o r ld , w e ’ r e a l s o s u r ro u nd e d by a s ea tha t y i elds a r i c h b o u nty o f f r es h s ea f o o d on a d a i l y b as i s. A b o u nty tha t w e ca n

jus t pi c k up f ro m o u r lo ca l s up er ma r ke t o r f i s h mo ng er w hene v er the u r g e s tr i kes. A w ea l th o f f o o d th a t w e ca n

b u y r ead y f i l l e te d , d e - b o ne d , s l i c e d o r e v en d i c e d . O ne th a t ’s no t o n l y ea s y to c o o k b u t ab s u r d l y h ea l thy to o.

I t ’s one o f I r ela nd ’s g r ea tes t tr eas u r es , d on ’ t yo u th i n k to d ay ’s a g o o d d ay f or i t ?

Braised Blue Ling with Red Wine, Green Beans and Black Olives You need 675g filleted Blue Ling, 1 tbsp flour, olive oil, 1/2 onion, finely

diced, 2 cloves garlic, crushed, 1 small celery stick, finely diced, 225g mange-tout/green beans, 110g pitted black olives, 1 glass red wine, salt & pepper

Method Season and lightly flour fish fillets. Using flame-proof casserole dish, fry fish in a little oil until just coloured, then remove. Add more

oil and cook onion, garlic and celery until a pale golden colour. Add wine and simmer for a few minutes. Add beans and olives. Place fish

on top of vegetables. Cover and braise in a moderate oven for 12 minutes. Today’s a good day for seafood

Live on an Island? Try Seafood.

I n ma ny w ays w e a r e f or tu na te. De epl y s o. No t on l y d o w e hav e one o f the mo s t mag n i f i c ent c o as t l i nes i n the

w o r ld , w e ’ r e a l s o s u r ro u nd e d by a s ea tha t y i elds a r i c h b o u nty o f f r es h s ea f o o d on a d a i l y b as i s. A b o u nty tha t w e ca n

jus t pi c k up f ro m o u r lo ca l s up er ma r ke t o r f i s h mo ng er w hene v er the u r g e s tr i kes. A w ea l th o f f o o d th a t w e ca n

b u y r ead y f i l l e te d , d e - b o ne d , s l i c e d o r e v en d i c e d . O ne th a t ’s no t o n l y ea s y to c o o k b u t ab s u r d l y h ea l thy to o.

I t ’s one o f I r ela nd ’s g r ea tes t tr eas u r es , d on ’ t yo u th i n k to d ay ’s a g o o d d ay f or i t ?

Braised Blue Ling with Red Wine, Green Beans and Black Olives You need 675g filleted Blue Ling, 1 tbsp flour, olive oil, 1/2 onion, finely

diced, 2 cloves garlic, crushed, 1 small celery stick, finely diced, 225g mange-tout/green beans, 110g pitted black olives, 1 glass red wine, salt & pepper

Method Season and lightly flour fish fillets. Using flame-proof casserole dish, fry fish in a little oil until just coloured, then remove. Add more

oil and cook onion, garlic and celery until a pale golden colour. Add wine and simmer for a few minutes. Add beans and olives. Place fish

on top of vegetables. Cover and braise in a moderate oven for 12 minutes. Today’s a good day for seafood

The Ultimate Driving Machine

Motor Import Ltd.

BMW House, J.F.K. Drive, NaasRoad, Dublin 12.Tel: 01 240 5666. [email protected]

Another one for the mantelpiece.

There’s something to be said about winning one of the categories in the International

Engine of the Year Award. Especially when the jury consists of 38 internationally

renowned engine experts from 17 countries. There’s even more to be said for winning

no less than five awards for the following engines: BMW M3’s 3.2-litre 6-cylinder, BMW’s 1.8-litre

4-cylinder and BMW’s 3.0-litre 6-cylinder engine. We also took honours in the categories:

Performance, Driving Pleasure, Fuel Economy and Refinement. Small wonder BMW is now proud

owner of the prestigious "Overall Winner" award. Now all we need is a bigger mantelpiece.

B E E R E X C E L L E N C E S I N C E 1 8 5 5

FREDERICK MILLER WAS A MAN

AHEAD OF HIS TIMETHE GERMANS DIDN’T LIKE THAT

Freder ick Mi l ler wasn' t l ike other Germans in 1855. They said he cared

more about h is beer than h is t imekeeping. In fact , Mi lwaukee legend even states

that German off ic ia ls thought the standards of h is beer too h igh . So, he moved to

America where the people of Mi lwaukee appreciated the t ime he spent working

on his beer. In fact , they enjoyed the h igh qual i ty cold f i l tered beer he produced so

much that i t has become one of the b iggest beers in the Wor ld . The th i rsty work

paid off , Mi l ler Genuine Draft has tru ly stood the test of t ime.

B E E R E X C E L L E N C E S I N C E 1 8 5 5

FREDERICK MILLERHAD VISIONBLURRED VISION

F o r a s h o r t s i g h t e d m a n , F r e d e r i c k M i l l e r ' s a m b i t i o n c e r t a i n l y

wa s n ' t . M i l l e r h ad t h e fo re s i g h t to u s e t h e b rew i n g te c h n i q u e s h e h ad

b ro u g h t f ro m G e r m a ny to p ro d u c e t h e b e s t b e e r A m e r i c a h a s k n ow n . I t

wa s t h i r s t y wo r k , b u t eve n f ro m t h e f i r s t b a r re l of M i l l e r G e n u i n e D ra f t h e

b rewe d , F re d e r i c k d e m a n d e d " q u a l i t y, u n c o m p ro m i s i n g a n d u n c h a n g i n g " .

1 5 0 ye a r s o n n ot h i n g h a s c h a n g e d . H e h ad b et te r v i s i o n t h a n h e t h o u g h t .

B E E R E X C E L L E N C E S I N C E 1 8 5 5

FREDERICK MILLERHAD A WIFE, FIVE CHILDREN AND

A MISTRESS

F r e d e r i c k M i l l e r w a s u n d o u b te d l y a d e vote d f a m i l y m a n , r a i s i n g

t w o d a u g h t e r s a n d t h r e e s o n s . H e w a s a l s o d e e p l y d e v o t e d t o h i s

m i s t re s s , t h e q u a l i t y c o l d f i l te re d b e e r h e b rewe d i n h i s n a m e . As F re d

wo u l d s ay i t ’ s t h i r s t y wo r k . A f te r F re d e r i c k d i e d , h i s s o n s a n d d a u g h te r s

we n t o n to r u n t h e M i l l e r B rew i n g C o m p a ny fo r ove r 1 0 0 ye a r s . As fo r h i s

m i s t re s s , s h e ' s s t i l l c h a r m i n g p e o p l e a l l ove r t h e Wo r l d .

B E E R E X C E L L E N C E S I N C E 1 8 5 5

FREDERICK MILLERSPOKE 7 LANGUAGES. HIS BEER

SPEAKS VOLUMES

I n 1 8 5 5 , F re d e r i c k M i l l e r o p e n e d h i s b rewe r y i n P l a n k R o ad , M i l wa u ke e .

I t wa s t h i r s t y wo r k b u t i n t h e f i r s t ye a r, h e b rewe d a m o d e s t 3 0 0 b a r re l s of

M i l l e r G e n u i n e D ra f t , d e s c r i b e d l o c a l l y a s a " f i n e a r t i c l e of b e e r " . Wo rd s p re ad

f a s t a n d w h e n F re d e r i c k d i e d i n 1 8 8 8 , h e wa s a l re ad y s e l l i n g 8 0 , 0 0 0 b a r re l s

a ye a r. To d ay, h i s b e e r s e l l s i n vo l u m e s of m i l l i o n s a n d i s o n e of t h e b i g g e s t

i n t h e wo r l d . T h e q u a n t i t i e s h ave c h a n g e d , b u t n ot t h e q u a l i t y. S o m e p e o p l e

eve n b e l i eve h i s b e e r to b e a u n i ve r s a l l a n g u ag e i n i t s e l f .

Better make it quick

Better make it quick

Better make it quick

Escape the ordinary

I t ’ s h e r e . T h e m o t h e r o f a l l t e r r a i n m o v e r s a n d s h a k e r s . T h e n e w M i t s u b i s h i P a j e r o . A m o r e a d v a n c e d , m o r e p o w e r f u l , a l t o g e t h e r m o r e e v o l v e d b r e e d o f t h e 4 W D

t r a i l b l a z e r s t h a t h a v e w o n t h e P a r i s - D a k a r r a l l y f o r t h e p a s t 8 y e a r s r u n n i n g . N o w w i t h a l l o y w h e e l s , c e n t r a l l o c k i n g , i m m o b i l i z e r , d r i v e r a n d p a s s e n g e r a i r b a g s ,

k e y l e s s e n t r y , r o o f r a i l s , f r o n t p o w e r w i n d o w s , a b s a n d s i d e s t e p s a s s t a n d a r d . A n d y o u r s f r o m a m e r e E 3 3 , 6 4 8 o r £ 2 6 , 5 0 0 . G o o n , s c a r e y o u r s e l f .

They’re ju cy alright.

99%FAT FREE

go to www. i e . p l aystat i on . com for a taste o f the u l t imate mus i c m ix .

TM

C O L D F I L T E R E D - A M E R I C A ’ S Q U A L I T Y B E E R .TM

proud sponsors of the 2006 Ryder Cup.