BIA magazine Summer 2018

bia food for summer

Neven Maguire Bia_Booklet Summer 2018.indd 1

Indy Power

Niall Murphy

Louise Lennox 4/16/2018 11:26:38 AM

Welcome!

Summer, and the eating is easy…or it is if you check out some of the deliciously moreish recipes we have here in the summer 2018 edition of Bia. From light starters filled with flavour – including one that answers the old dilemma of what to do with watermelon – to dishes that you will look forward to getting home to try for a midweek dinner, the four cooks in this Bia issue share their wealth of food knowledge. Perennial favourite Neven Maguire shows an easy Greek-inspired lamb dish that is perfect for sharing, as well as an on-trend sea bass recipe with Asian stylings. Donnybrook Cookery School’s Niall Murphy takes us with him on his culinary globetrotting, turning a pork fillet into an aromatic delight. Indy Power of The Little Green Spoon has some healthy, taste-filled delights and last, but definitely by no means least, queen of pastry, Louise Lennox shares a recipe for the greed-inducing raspberry meringue nests on the cover.

Go raibh an bia blasta!

Catherine Lee, Managing Editor, RTÉ Guide

Contributors Louise Lennox

Neven Maguire

Niall Murphy

Indy Power

Louise Lennox is one of the country’s leading chefs, food writers and broadcasters. She is the pastry chef on the TV3 cooking challenge show, The Restaurant.

Her three favourite desserts are meringues, éclairs and ice-cream and she believes that: “Baking is a science. If you understand it, you will always have the same successful results every time.” Louise is also co-founder of Foodoppi, which creates delicious recipes and fun food experiments for parents and children. See foodoppi.com

After working in the motor industry for many years, Niall Murphy had a ‘Road to Damascus’ moment that led him to return to his childhood passion for food and to re-train as a chef. He eventually began working with Joe Doyle of Donnybrook Fair, bringing his passion for food to the DF Cookery School. They have released a handsome cookbook, The Cookery School at Donnybrook Fair (Mercier Press), in which Niall explores the food he has encountered on his travels.

One of the country’s favourite chefs, the owner-proprietor of MacNean House and Cookery School in Blacklion, Co Cavan, has presented many TV shows and cookbooks, all featuring his delicious home cooking with just a few cheffy twists. In the next series of his travel show, Neven’s Food Trails, which has already taken him to the Basque country and to Italy, he will meet and eat with some of Andalusia’s best food producers. Recipes are taken from Neven’s book, The Nation’s Favourite Healthy Food (Gill Books).

As one of the stand-out bloggers of the food pics and recipes generation, Indy Power’s Little Green Spoon introduced recipes that not only taste good, but also do you good too. Now a regular contributor in magazines, newspapers and online food sites, Indy’s book, The Little Green Spoon (Ebury) has more than 100 healthy everyday recipes, each marked vegan, paleo, gluten-free or dairy-free, so you can easily choose dishes that suit your lifestyle without compromising on taste.

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Contents 4

Feta, watermelon & cucumber salad with roasted almonds Niall Murphy

6 Sea bass with ginger & chilli

Neven Maguire

8 Courgette & red onion linguini with lemon & cashew

Niall Murphy

10 Almond chicken satay

Indy Power

12 One tray Greek lamb mezze

Neven Maguire

14 Asian fillet of pork

Niall Murphy

16 Vegan chilli

Indy Power

18 Raspberry buckwheat pancakes

Indy Power

20 Chocolate & vanilla ĂŠclairs

Louise Lennox

22 Raspberry & fig meringue nests

Louise Lennox

Cover image: Raspberry & fig meringue nests by Louise Lennox 3

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4/16/2018 11:27:29 AM

Recipe from The Cookery School at Donnybrook Fair (Mercier Press)

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Feta, watermelon & cucumber salad with roasted almonds Niall Murphy says: “Whenever I’m invited to a barbecue, this is the salad that I bring. I enjoy bringing the Donnybrook Fair Cookery School to my friends’ homes. The colour and flavour combinations are amazing and the crunch of the almonds adds a great texture to the salad. I tend not to dress it until I arrive, to keep it fresh” Serves 4 Ingredients ½ red onion, thinly sliced Handful of almonds ½ watermelon, cut into bite-sized pieces 1 cucumber, peeled, deseeded and cut into bite-sized pieces Handful of fresh mint leaves, finely sliced 100g feta cheese, crumbled For the dressing 60ml olive oil 20ml lemon juice Salt and freshly ground black pepper Method 1 Place the thinly sliced red onion in a bowl, cover with water and leave to soak for 30 minutes.

2 Pre-heat the oven to 220°C/200°C fan/gas mark 7. Place the almonds on a baking tray and roast in the oven for 5-10 minutes, until they have taken on a little colour and you get a wonderful almond aroma. Be careful, though, as these can burn really easily. Remove from the oven and allow to cool completely, then roughly chop.

3 Drain the red onion and pat dry with kitchen paper. Dry the watermelon pieces too, to remove any excess moisture, and place in a large bowl with the red onion and cucumber.

4 To make the dressing, place the oil and lemon juice in a blender and blitz to emulsify. The dressing should be the consistency of a sauce. Season with salt and pepper to taste. Add the fresh mint to the salad, then toss the salad in the dressing. Place on a serving dish and garnish with the chopped roasted almonds and the crumbled feta.

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4/16/2018 11:28:05 AM

Recipe from The Nation’s Favourite Healthy Food (Gill)

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Sea bass with ginger & chilli Neven Maguire says: “This ginger and chilli dressing is perfect for fish, but it would also taste great with some simply grilled chicken or pork or steamed pak choi, which is now grown very successfully in Ireland, believe it or not!�

Serves 4 Ingredients 4 x 150g sea bass fillets, skin on and bones removed (scaled) 2 tbsps rapeseed oil 2.5cm piece of fresh root ginger, peeled and cut into thin strips 2 garlic cloves, thinly sliced 1 red chilli, seeded and thinly sliced 2 spring onions, finely shredded lengthways 1 tbsp soy sauce Sea salt and freshly ground black pepper Steamed fragrant rice, to serve Fresh micro coriander leaves, to garnish Method 1 Season the sea bass fillets with salt and pepper, then slash the skin of each one three times.

2 Heat a large non-stick frying pan over a medium heat and add 1 tablespoon of the rapeseed oil. Add the sea bass fillets to the pan, skin side down, and cook for 5 minutes, until the skin is crispy and golden, pressing down gently with a fish slice if the fillets begin to curl at the edges. The fish will almost be cooked at this point, so just turn it over and cook for 1 minute more. Transfer to a plate and keep warm. You will have to cook the fish in two batches to cook it correctly.

3 Wipe out the frying pan, then return it to the heat and add the remaining tablespoon of oil.

Add the ginger, garlic and chilli and stir-fry for 2 minutes, until golden. Remove from the heat and add the spring onions and soy sauce, swirling to combine.

4 To serve, place the sea bass fillets on plates and spoon over the ginger and chilli dressing from the pan. Add a small mound of rice to each plate and scatter over the micro coriander.

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4/16/2018 11:29:00 AM

Recipe from The Cookery School at Donnybrook Fair (Mercier Press)

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Courgette & red onion linguini with lemon & cashew Niall Murphy says: “Contrary to what you might think, this isn’t a pasta dish. The linguini refers to the shape of the courgettes. Nut-based sauces are becoming a big food trend. Remember to soak the nuts, as the softer they are, the creamier and smoother the dressing will be.”

Serves 4 Ingredients 1 red onion, thinly sliced Small handful of raw cashews 3 courgettes 100g rocket leaves For the dressing 120g raw cashews 60ml rapeseed oil 120ml water 1 large garlic clove, grated 20g fresh mint Juice and grated zest of ½ lemon Pinch of sea salt Method 1 Place the raw cashews for the dressing in a bowl, cover with water and leave to soak for 2 hours to soften.

2 Place the thinly sliced red onion in a separate bowl with water and leave to soak for 30 minutes.

3 Preheat the oven to 220°C/200°C fan/gas mark 7. Place the handful of cashews on a baking tray and roast in the oven for 5-10 minutes, until they have taken on a little colour and you get a wonderful cashew aroma. Be careful, though, as these can burn really easily. Remove from the oven and allow to cool completely, then roughly chop.

4 Drain the other cashews and place in a blender with the rapeseed oil, water, garlic, mint and lemon zest and juice. Blend well. Taste the dressing and season with salt.

5 Using a julienne peeler (or just a regular vegetable peeler if you don’t have a julienne peeler), peel long thin strips from all sides of the courgettes, but only as far as the seeds in the centre. You can discard the seeds. Place these courgette strips in a large bowl.

6 Drain the red onion, pat dry with kitchen paper and add to the courgette. Add the rocket to the bowl and dress the salad with the cashew dressing. Place on a serving dish and garnish with the chopped roasted cashews.

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4/16/2018 11:29:28 AM

Recipe from The Little Green Spoon (Ebury)

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Almond chicken satay Indy Power says: “Satay is a funny one for me – being allergic to peanuts, I’ve never tried the real thing! That’s not to say I haven’t lusted after it for years. Every time somebody beside me ordered it, I knew I would love it, if only I could taste it. So with a lot of research into the perfect satay sauce and a lot of help from taste testers, I finally came up with a me-friendly version and boy, was it worth the wait. This recipe is everything I always hoped satay would be, and it’s so simple! A satay lover’s dream and any peanut allergy sufferer’s fantasy” Serves 4 Ingredients 4 chicken breasts 1 tsp ground turmeric 1 tsp ground ginger 1 tsp ground coriander 1 tbsp melted coconut oil 2 garlic cloves, minced 1 tbsp coconut oil For the satay sauce 200ml coconut milk 2 tbsps almond butter Juice of 1 lime Metal or wooden skewers (if using wooden skewers, soak in water for at least 30 minutes before using) Method 1 Cut the chicken breasts into chunks and slide them onto the skewers.

2 Combine the turmeric, ground ginger, ground coriander, melted coconut oil and garlic.

Coat the chicken in the paste. If you have time, cover and leave to marinate for at least an hour (and up to 24 hours). Otherwise, move on to the next step.

3 Whisk together the coconut milk and almond butter in a pan on a medium/high heat and bring it to a simmer. Add the lime juice and let it simmer and thicken for about 10 minutes, adjusting the heat if necessary.

4 As the sauce thickens, heat a chargrill pan on a medium/high heat and add the tablespoon of coconut oil. When it’s melted and hot, add the chicken skewers. Cook for a few minutes each side until you have gorgeous char lines and the chicken is cooked through.

5 Plate the chicken skewers and serve with the sauce drizzled on top, with extra on the side.

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4/16/2018 11:29:59 AM

Recipe from The Nation’s Favourite Healthy Food (Gill)

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One tray Greek lamb mezze Neven Maguire says: “There is no doubt that all the family will enjoy this healthy option, plus there is very little cleaning up as an added bonus. This one tray Greek lamb mezze not only cooks everything together in one roasting tin in the oven, but it can be brought straight to the table with a flourish.

Serves 4 Ingredients 250g minced lamb 50g fresh brown breadcrumbs 1 egg, beaten ½ tsp dried oregano 2 red onions, halved 2 tbsps chopped fresh flat-leaf parsley 2 large potatoes, cut into wedges 1 courgette, cut into batons 12 cherry tomatoes 2 tbsps olive oil 100g feta cheese, crumbled Handful of good-quality pitted black olives, halved Sea salt and freshly ground black pepper Method 1 Pre-heat the oven to 200°C (400°F/gas mark 6).

2 Place the lamb, breadcrumbs, egg, oregano and seasoning in a bowl, then grate in half an onion and add 1 tablespoon of the parsley. Using your hands, mix until well combined and shape into eight even-sized patties. Place in a large, shallow roasting tin.

3 Cut the rest of the onion halves into wedges and arrange them around the lamb patties with the potato wedges, courgette batons and cherry tomatoes. Drizzle over the olive oil and season to taste.

4 Roast for about 40 minutes, turning everything once, until the lamb patties are cooked through and the vegetables are all tender and lightly charred.

5 Remove the tin from the oven and scatter over the feta cheese and black olives with the rest of the parsley. Bring straight to the table to allow everyone to help themselves.

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4/16/2018 11:30:36 AM

Recipe from The Cookery School at Donnybrook Fair (Mercier Press)

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4/16/2018 11:31:12 AM

Asian fillet of pork Niall Murphy says: “I find that many people rarely eat pork at home as they have awful memories of dry overcooked meat. The secret to beautifully moist pork is to make sure that it’s cooked to perfection” Serves 6-8 Ingredients 1kg pork fillet, trimmed of all fat and silver tissue (approximately 2 large pork fillets) Olive oil 1 bag of mixed baby leaf salad Plum sauce, to serve For the marinade 2 garlic cloves, grated 1 x 5cm piece of fresh ginger, peeled and grated 2 tbsps tamari or soy sauce 2 tbsps hoisin sauce 2 tbsps treacle 1 tbsp olive oil, plus extra for brushing 1 tbsp sesame oil 1 tsp Chinese five spice Method 1 Place all the marinade ingredients in a small bowl and mix well. Pour into a large Zip-loc plastic bag. Add the pork fillet to the bag and shake well. Seal the bag and place it in the fridge for 6-8 hours, or overnight if possible, as it improves the flavour. Turn the bag over every couple of hours.

2 Remove the pork fillet from the marinade and pat dry with kitchen paper, then brush lightly with some olive oil. Allow to rest at room temperature for 1 hour.

3 Heat a barbecue to a medium heat, then cook the pork for 20-30 minutes, turning regularly, until the thickest part of the fillet has reached a temperature of 75°C on an instant-read food thermometer. If you don’t have a food thermometer, insert a skewer into the meat and make sure the juices run clear.

4 Alternatively, pre-heat the oven to 200°C/180°C fan/gas mark 6. Place an ovenproof frying pan on a high heat. When the pan is smoking hot, sear the pork quickly on all sides.

Transfer the pan to the oven and roast for 20-30 minutes, until the thickest part of the fillet has reached a temperature of 75°C. If you don’t have a food thermometer, insert a skewer into the meat and make sure the juices run clear.

5 Arrange the salad leaves on a platter, slice the pork and arrange it on top of or beside the salad leaves. Warm the plum sauce and pour it over the pork, then serve straight away.

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4/16/2018 11:31:19 AM

Recipe from The Little Green Spoon (Ebury)

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Vegan chilli Indy Power says: “Talk about comfort food. This vegan chilli warms the soul – it’s made for curling up by the fire with a bowl in your lap. This is the ultimate hearty dinner, full of yummy chickpeas, kidney beans and sweet potato” Serves 4 Ingredients 2 sweet potatoes 2 tbsps olive oil 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp cayenne pepper 1 onion, diced 2 red or yellow peppers, deeseded and chopped ½ red chilli, deseeded and chopped 1 x 400g tin chickpeas, drained 1 x 400g tin kidney or butter beans, drained 2 x 400g tins of tomatoes 1 large handful of fresh coriander Coarse salt and pepper Optional: Greek yoghurt Method 1 Pre-heat the oven to 200°C/400°F/Gas mark 6.

2 Peel and chop the sweet potatoes into small cubes. Add them to a roasting tray and drizzle them with a little olive oil and a sprinkle of salt and pepper before popping in the oven for about 30 minutes.

3 While they’re cooking, add the olive oil to a large pot on a medium heat, followed by the spices. Let them toast and sizzle a bit and then add the onion, peppers and chilli to the pot.

4 Cook for 5-10 minutes until the onion and peppers have softened. Add in the chickpeas and beans and toss well, then add in the tinned tomatoes, stirring well. Let the chilli simmer and reduce for about 30 minutes.

5 When the sweet potatoes are ready, add them to the pot and give it a stir. Let the chilli cook for at least another 5 minutes after adding the sweet potatoes. The longer the flavours can infuse, the better.

6 Serve topped with fresh coriander and Greek yoghurt, if desired.

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4/16/2018 11:31:48 AM

Recipe from The Little Green Spoon (Ebury)

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4/16/2018 11:32:18 AM

Raspberry buckwheat pancakes Indy Power says: “These pancakes will make you so happy. Buckwheat flour creates light-as-air pancakes and they’re so easy to whisk up. Adding fruit or berries elevates them to a new level and raspberries have an amazing colour and tartness. Make these pancakes for brunch, piled high in a big stack in the centre of the table for sharing with a scoop of coconut cream and a drizzle of maple syrup” Serves 3 Ingredients 125 g buckwheat flour 2 eggs 2 tbsps maple syrup/honey 2 tbsps melted coconut oil 1 tsp vanilla essence 1 tsp baking powder 250ml almond milk, unsweetened 100g raspberries Coconut oil, for frying Method 1 Add everything except for the almond milk and raspberries to your food processor and blitz until well combined.

2 Gradually add in the almond milk and blend until you have a smooth, quite thick, but still runny mixture. If the mixture is too thick, add in another dash of almond milk.

3 Add the mixture to a jug and stir in the raspberries. Heat some coconut oil in a pan on a medium heat. Drizzle in enough mixture for your desired pancake size.

4 Cook until little bubbles form in the centre and then flip. Cook for another 30 seconds on this side until golden brown and then plate. Continue with the other pancakes, adding more coconut oil as necessary, stacking them on top of each other to keep them warm.

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4/16/2018 11:32:27 AM

Recipe from foodoppi.com

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Chocolate & vanilla éclairs Louise Lennox says: “I absolutely love éclairs. I always bring them with me when I’m calling over to friends and even to business meetings. I would describe them as simply irresistible!”

Makes 12 Ingredients Choux pastry 55g butter 140ml cold water 2 large eggs 70g plain flour Filling & topping 500ml double cream 150g chocolate – dark, milk or white 5 tbsps hot water 150ml roll-out icing Few drops of red or pink food colouring 1 tsp vanilla extract Decorations – chocolate chunks, golden balls or edible sparkles Method 1 Pre-heat the oven 200°C fan/210°C/gas mark 6.

2 Make the choux pastry. Sieve the flour onto a piece of baking parchment. Cut the butter into small cubes and put it into a saucepan with the water. Cook on a medium heat, bring the butter and water to a fast boil until the butter has melted. Add in all the flour at once. Stir vigorously for 1 minute until all the mixture comes away from the sides of the saucepan and forms a ball in the centre.

Then put the choux pastry into a bowl.

3 Crack the eggs into a small bowl and beat together. Use a wooden spoon or an electric beater to add in a small amount of the egg mixture to the pastry bit by bit. Beat well between each addition until you have a smooth and shiny batter.

4 Place the mixture into a piping bag that

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has been fitted with a half-inch plain or star nozzle. Line two baking trays with baking parchment and pipe 15x10cm lengths onto each tray.

Place into pre-heated oven 200°C fan for 20 minutes, then reduce heat to 180°C fan /190°C /Gas 4 and cook for a further 15 minutes. Allow to cool completely.

On the bottom of each choux pastry poke two holes either using the top of a wooden spoon handle.

Whip the cream until semi stiff, being careful not to over whip. Spoon the cream into a piping bag fitted with a plain nozzle.

Then push the nozzle into each hole at the bottom of the éclair and fill with cream.

To make the chocolate glaze topping, break up the chocolate and place in a glass or microwaveable bowl and add 3 tablespoons of hot water. Cook in the microwave on full powder for 1 minute. Allow to stand for two minutes and then whisk until smooth. Leave to cool for 5 minutes and then dip the top of each éclair into the chocolate glaze to decorate.

To make a vanilla glaze topping Cut the roll-out icing into small cubes. Place into a glass or microwaveable bowl and add 2 table-spoons of hot water. Cook in the microwave on full powder for 1 minute.

Give it a quick whisk and then return to the microwave for another minute. Add the vanilla extract and a few drops of food colouring. Then whisk until completely smooth. Leave to cool for 5 minutes and then dip the top of the éclair into the glaze.

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Recipe from foodoppi.com

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Raspberry & fig meringues Louise Lennox says: “My earliest memory of baking was making meringues. My favourite part was turning the bowl upside-down to check the egg whites had been whisked properly. Sometimes the mixture fell on my head, much to my Mum’s horror but added to the excitement of making them!

The only fruit tree I grow is a fig tree and when you manage to get some ripened, they are absolutely delicious. Fresh figs and raspberry cream are also a lovely combination” Makes 6 Ingredients 2 large egg whites Pinch of salt 115g caster sugar 250ml double cream 2 tbsps icing sugar 2 punnets raspberries 3 ripe figs Method 1 Pre-heat the oven to fan 100°C/ 110°C/gas mark ¼. Line a baking tray with baking paper or baking parchment. Don’t use greaseproof paper as the meringues will stick to it.

2 Put the egg whites and a pinch of salt into a large clean mixing bowl. Use an electric whisk and beat them on high speed for about two minutes until soft peaks form, resembling a big fluffy cloud.

3 Continue whisking and start adding the caster sugar, one tablespoon at a time. Keep beating for 5 seconds between each addition for sugar. When ready, the mixture should be thick and glossy. You should be able to turn it upside-down and if whisked properly should defy gravity and stay in the bowl.

4 Spoon the meringue mixture into a piping bag fitted with a star nozzle. Start by piping a dot in the centre of your meringue nest on the baking paper. Then in one continuous motion go around the dot twice to make a bigger circle 6.5cm in diameter and then pipe around the outer circle twice to make the sides. Repeat this to make the remaining meringues, leaving plenty of space between them as the meringues expand as they cook.

5 Bake for 2½ hours then turn off the oven and leave the meringue until the oven is completely cold.

6 Semi whip the cream. Wash the raspberries and figs. In a bowl, mash half the raspberries into the icing sugar with a fork. Fold the raspberry pulp into the cream. Fill the meringue nests with the raspberry cream. Then cut the figs in slices and arrange on top of the cream with the remaining raspberries.

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