EASY FOOD ISSUE 104
Special feature: OUR GUIDE TO FUSS-FREE PALEO COOKING
95
ALL THINGS BARBECUE
quick & easy recipes
The ultimate menu • Expert tips • Marinades, sauces and dry rubs
• COOKING WITH FRESH PEAS • 30-MINUTE MEALS • NO-BAKE DESSERTS • EASY SUMMERTIME DRINKS • WEEKLY MENU PLANNER
•
Swee t and smoky cheeseburger
- page 72
BAKING WITH FRESH FRUIT
KID-APPROVED PICNIC IDEAS UK £2.90 AUS $3.99 JUNE/JULY 2015
JUNE/JULY 2015
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
e m i t r e m m u S favourites
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Simple
SPECIAL GUEST ED ITO
R! Chef Paul Flynn share s his favourite recipes and tips for fam ily mealtimes
05/06/2015 11:09
Pork Koftas
with roasted tomatoes, and cucumber tsatziki
PREPARATION 1. Set your oven to 180ºC.
INGREDIENTS •
1 pkt of Inisvale Irish Pork Mince
•
1 solo Garlic, finely chopped
•
1 tsp Kania dried Oregano
•
1 Connell Farm Organic Egg, beaten
•
2 tubs Fresh Meadow Organic Natural Yoghurt
•
1 pkt Cherry Vine Tomatoes
•
A drizzle of Primadonna Extra Virgin Olive Oil
•
1
•
1 tbsp of Batts Mint Sauce
•
Kania Salt and Pepper
/2 Cucumber, peeled and grated
2. Firstly to make the meatballs, mix the pork mince with the egg, oregano, garlic, salt & pepper. Form into 12 balls and chill for 30 minutes. 3. Make the tsatziki by mixing the yoghurt,
cucumber and mint sauce.
4. Put a wooden skewer through the meatballs allowing 3 balls per portion, if you don't have a skewer don't worry just cook the meatballs as they are. 5. Drizzle the meatballs with a little olive oil and cook for 12 minutes, then add the tomatoes on the vine to the tray. 6. Cook for a further 3 minutes then serve everything on a large platter with warm pitta.
Choose to live a little EF104_02_IFC_Lidl_AD.indd 2
04/06/2015 13:45
Easy Food team SPECIAL GUEST EDITOR Paul Flynn
DEPUTY EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Crunchy coleslaw, p.75
Hello!
EDITORIAL TEAM Editorial Assistant Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Sticky Asian fish, p.57
Paul Flynn
Contributors Maria Barry and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Chocolate, hazelnut and strawberry pizza, p.68 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Jocasta Clarke, Erica Ryan, Mami Aoyagi, Adri du Preez, StockFood and some images from Shutterstock.com. PROPS Meadows & Byrne and Pennys ADVERTISING Sales Manager Stephen Pearson spearson@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Fiery harissa lamb chops with spinach, p.107 ADMINISTRATION Production consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Smashed pea toasts with prosciutto and cheese curds, p.30
M E D I A
Even after my years in professional restaurant kitchens, I still know how important it is to create wholesome, delicious meals for the family, which can be easier said than done on busy weeknights! My family and I still try to sit down to dinner every night together, which I hope is an achievable goal for most households. For those hectic evenings when getting a meal on the table seems impossible, we have a range of tasty 30-minute dinner options, p.56, as well as some quick recipes for seasonal peas, p.28. Check out our barbecue special, p.70, for our all-time favourite recipes and my handy tips for creating the perfect meal. You’ll also need plenty of seasoning ideas, so be sure to look to our 15 quick ways with marinades, dry rubs and sauces, p.79. Summer seems to be the perfect time to try a new eating regimen, so we’ve included some easy-to-prepare recipes that adhere to the popular Paleo diet. Or, if you’re looking for something sweet, check out our fresh and flavoursome recipes with seasonal fruits, p.32, and our handy no-bake desserts, p.66. Kids love getting involved in the kitchen, so we’ve created tasty and simple picnic recipes they can make themselves and then enjoy outside with friends, p.92. We want to enjoy as much sunshine as possible over the summer, so this issue of Easy Food has all the recipes you need to keep the work to a minimum and get the most out of summertime eating!
Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Orange rhubarb tart, p.36 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
Summer is officially here, which means we’re all about enjoying as much al fresco dining as the weather allows! I’m delighted to be the guest editor of this edition of Easy Food; I’m a big fan of firing up the barbecue, whether it’s for a traditional sausage and hamburger combination, or even a heartier meal of a whole joint of meat. I think we need to make the most out of the different styles of cooking available to us, and it’s hard to beat the earthy flavour of a good barbecue!
G R O U P
Magazines Ireland “Publisher of the Year” 2012
Happy cooking!
Magazines Ireland “Annual of the Year” 2013
Paul
THE NEXT ISSUE... The August issue of Easy Food is on sale on the 28th of July!
JAMs “Best Foodie Read” 2013 Printed in the UK One year’s subscription to Easy Food is €50.00/£36.00
All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
www.easyfood.ie
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HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851 UK: 020 8597 0181
General enquiries: Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 1st Floor, Zoe House, Hillside Road, Greystones, Co. Wicklow.
Join us on:
Easy Food 3
04/06/2015 13:49
Smashed pea toasts with prosciutto and cheese curds
78
Simple veggie skewers
30
104
contents Chocolate chip ice cream pie
brain booster fondue Hamburger cupcakes
107
57
94
Barbecued chicken with fresh herb dressing
Sticky Asian fish
4 Easy Food
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JUNE/JULY 2015
04/06/2015 13:58
Regulars 08 Your say Your comments, photos and questions
10 Food bites News and fun products from the wonderful world of food
14 Competitions Exciting things for you to win!
16 Paul Flynn’s family favourites Our guest editor shares some of his best recipes for the family table
What’s in season? 28 Give peas a chance
does the sound of a sweet fix tickle your tastebuds? Make your choice...
70 Barbecue basics We return to the classics with our ultimate guide to barbecue favourites
79 15 ways with BBQ flavours Add the perfect finishing touches with our easy marinades, rubs and sauces
83 And the livin’ is easy Cool down with these refreshing summer drinks for kids and adults
88 Treat yourself Make the most of those rare moments alone with our just-for-one cheeseboard
We kick off our new culinary A-Z with
flavour of peas is a real taste of summer
seasonal aubergines
Indulge your sweet tooth with these seasonal summertime treats
109
90 Cooking with “A”
Whether fresh or frozen, the sweet
32 How sweet it is
Caribbean tuna steaks with mango salsa
Kids’ kitchen 92 Teddy bears’ picnic Plan the perfect family day out with
Larder luck 38 Summer dining Light, fresh meals that are perfect for al fresco dining at home
42 Reader recipe Our star reader for this month shares her
these kid-friendly picnic foods
100 Hot off the grill! Our Home Economics expert celebrates the joy of cooking outdoors
103 Easy juniors You won’t believe how easy it is to make this chilled-out summer dessert
favourite recipe using cupboard staples
What’s for dinner? 44 Weekly menu planner Keep it simple, keep it quick with our guide to planning a week of meals
54 Food in a flash Dinner’s on the table in no time with these 30-minute marvels
60 Keep it cool Spend less time in the kitchen when the sun is shining with these delicious no-bake desserts
Cooking for fun 68 Pick a side
85
Summer fruit sangria
Make it healthy! 106 The modern Stone Age family Kick back to caveman times with these
77
Sticky chicken drumsticks
easy Paleo meals
From our kitchen to yours 120 Cooking information and step-by-step recipes to help you in the kitchen Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 98. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
Are you a stickler for savoury pizza or
www.easyfood.ie
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Easy Food 5
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RECIPE INDEX v
Budget-Friendly
Freezable
☺
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
v
x
Low-Fat
v MEAT Rib eye steak with Ramiro peppers, crushed avocado and rocket
20
Smashed pea toasts with prosciutto and cheese curds
30
Lemon and thyme pork chops
45
Summertime club sandwich
46
Feta, herb and prosciutto omelette
47
Thai basil beef noodles
51
Steak salad flatbreads
56
Mozzarella, prosciutto and tomato pizza
69
COVER RECIPE: Sweet and smoky cheeseburgers
72
Quick potato salad
73
Herby hot dogs
76
Lemony pea and ham pasta salad
97
Sandwich bouquets
98
Fiery harissa lamb chops with spinach
107
Guacamole-stuffed pork burgers
113
Steak and veggie rolls with roasted garlic pesto
117
Mini meatloaf muffins
117
• • • • • • • • • • • • • • • •
• • •
• •
•
• • • • • • • • • • • • •
LF DF GF •
•
• •
•
• •
• • •
• • •
• • •
•
• • • • • • • •
• • • •
• • • •
FISH AND SEAFOOD Crunchy mackerel wraps
19
Warm potato, pea and tuna salad
29
Lemony fish pie
40
Sundried tomato and seafood tartlets
48
Sticky Asian fish
57
Barbecued salmon fillets with dill butter
75
Caribbean tuna steaks with mango salsa
109
Grilled prawn skewers
110
Sweet potato rösti with smoked salmon
113
• • • • • •
•
• •
• • • • • • • • •
• • •
• •
•
• • •
•
• • •
POULTRY Warm chicken salad with crispy bread, mushrooms and spinach
19
Penne with Cajun chicken, sweetcorn and spring onion
20
Sesame chicken satay noodles
39
Quick sticky chicken
44
One-pan chicken arrabiatta
54
Sticky chicken drumsticks
77
BBQ chicken pinwheels
99
Barbecued chicken with fresh herb dressing
107
Shredded BBQ chicken with red cabbage slaw
115
• • • • • • • • •
• • • • • •
•
• • • •
• • • •
•
•
• •
• •
• • •
• •
• •
VEGETARIAN Buttered tomatoes with honey, orange and rosemary
21
Fresh courgette salad with lemon and Parmesan
22
Green tortellini soup with kale pesto
29
Summer vegetable Parmesan
39
Caprese tortellini salad
49
Simple egg, spinach and tomato bake
55
Grilled veggie ciabattas
58
St. Tola with beetroot
65
Corn on the cob
73
Crunchy coleslaw
75
Simple veggie skewers
78
Just-for-one cheeseboard
88
Veggie hummus cups
98
Peanut butter banana rolls
98
Veggie-packed quiche
109
Cauliflower rice
126
6 Easy Food
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• • • • • • • • • • • • • • • •
•
•
• • • •
• •
•
• • • •
• • • • • • • • • • • • • • • •
• •
• • • •
• • •
• • •
v
LF DF GF
• • • • • • •
• • • • • • •
•
• • • • • • • • • • • • •
• • • • • • • • • • • • •
• • •
• • • • • • • • • • •
v
Berry banana baked oats
35
Hummingbird banana bread
39
Gluten-free raspberry almond buns
40
Cranberry oat cookies
42
Gluten-free carrot cake energy bites
61
White chocolate ginger biscuit cake
64
Hamburger cupcakes
94
• • • • • • •
• • • •
• •
x
• •
•
•
•
•
•
DESSERTS Chocolate cherry cake
33
Eton mess baked cheesecake
33
Almond cake with blackberry glaze
35
Orange rhubarb tart
36
Light lemon pudding
50
Minted grapefruit sorbet
52
Raspberry lemon cheesecake cups
61
Mixed berry custard waffles
62
Mint chocolate cream cake
63
Chocolate, hazelnut and strawberry pizza
68
Chocolate chip ice cream pie
104
Raw brownie bites
111
Layered fruit pots
114
• • • • • • • • • • • • •
• • •
• • • •
• • •
• •
•
•
• •
• •
•
•
SAUCES
•
•
BAKED GOODS
Tandoori yoghurt marinade
79
Soy, garlic and ginger marinade
79
Mediterranean marinade
79
Vietnamese marinade
79
Mojito marinade
79
Basic spice rub
80
Spanish paprika rub
80
Jamaican Jerk rub
80
Espresso rub
80
Herby fennel rub
80
Basil and mint chimichurri
81
Sweet ‘n’ sour barbecue sauce
81
Grilled avocado and peach salsa
81
Hot and sweet apricot relish
81
Blue cheese sauce
81
Clarified butter (ghee)
127
BBQ sauce
128
• • • • • • • • • • • • • • • • •
• • • • • • •
•
• •
•
• • • • •
• • • • •
•
• • • •
• • •
• • • • • •
• •
• • •
• • • • •
• • • • • • • • • • • • •
•
DRINKS
• •
Strawberry milkshakes
83
Homemade lemonade
84
Summer fruit sangria
85
Kiwi-melon cocktails
86
• • • •
• • •
• •
• •
•
•
•
•
• • •
•
•
• •
• •
• • • •
JUNE/JULY 2015
04/06/2015 18:30
WHAT’S INSIDE
BE A FRUIT FANATIC Add a tangy sweetness to all kinds of dishes and up your five-a-day with seasonal summer fruits!
A sneak peek at what you’ll find in this issue
Caribbean tuna steaks with mango salsa
GREAT ON THE GRILL
P.109
Try these tasty barbecue recipes for successful summer cookouts
Featuring: Mango
Grilled prawn skewers
P.110
Featuring: Watermelon
Sweet and smokey beef burgers
P.72
Grilled veggie ciabattas
P.58
Fiery harissa lamb chops with spinach
P.107
DID YOU KNOW ABOUT PALEO?
Kiwi-melon cocktails
P.86
Featuring: Kiwi and honeydew melon
Raspberry lemon cheesecake cups
P.61
Featuring: Fresh raspberries
PALEO-LICIOUS FOODS
The Paleo diet consists of eating foods that were available during the Paleolithic era. Although it restricts dairy, grains and refined sugars, the Paleo diet is thought to be beneficial to maintaining great health. Paleo foods aim to be rich in antioxidants, vitamins and minerals, which help prevent diseases such as diabetes and Alzheimer’s disease and can even promote weight loss. www.easyfood.ie
EF104_07_What's inside.indd 7
Thankfully, the Paleo diet can be as delicious as it is healthy. By simply replacing select ingredients with healthier alternatives, you can make many recipes Paleo-friendly. Check out p.108 for easy Paleo ingredient substitutions, and p.111 and 114 for delectable desserts to satisfy your sweet tooth! Easy Food 7
05/06/2015 11:40
YOUR SAY
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
TRIED AND TESTED Reader Esther Montesinos Gil was kind enough give the Wüsthof Kitchen Surfer Knife a try and share her thoughts with us. “I had the opportunity of testing the Young Classic Wüsthof Knife and I absolutely love it. It is light, well balanced and super efficient. Cutting with it is so easy. I love cooking, but one of the things that I hate most is the laborious chopping, which is slow and frustrating with a dull, heavy blade. With this knife, it was a very pleasant experience because it is sharp, light and easy to use. It felt like an extension of my own hand. I always see TV chefs chopping ingredients quickly and effortlessly but could never seem to replicate this technique in my own kitchen. Of course, there is no substitute for experience, but nevertheless; with this knife I was slicing, dicing, chopping and peeling with such speed and ease that I could have mistaken myself for a professional chef: it’s truly that good. It’s just the right size for the majority of jobs, from slicing through large chunks of meat to finely chopping herbs, which is greatly aided by the elegant curve of the blade. I really recommend this knife and I am definitely getting one for myself. A must-have in your kitchen if you enjoy cooking, because cooking is fun!” Wüsthof Kitchen Surfer Knife www.inthehaus.co.uk €68.75/£49.95
Just wanted to thank you for the wonderful prize from your competitions page. My husband and I stayed in the Newgrange Hotel last Friday and we got a great welcome. Not only that but we were given the Honeymoon Suite (we're almost 40 years married!), which was amazing! The restaurant was a two-minute walk from the hotel and, again, we were made very welcome. The meal was wonderful and we were told we could have anything we wanted on the menu. Afterwards they took our photograph and presented us with a lovely case of wine. It was a wonderful experience and one of the reasons I just love doing competitions! Again, many thanks and keep up the good work! Kind regards, Finola
I am absolutely over the moon to win the place on the cookery camp. Thank you so much and I can expect great things from my son after this! I never win competitions so this is brilliant. I always buy your magazine as the recipes are original and you always use and support Irish products. Thanks again! Happy cooking, Orla
WHAT WE'RE UP TO ON INSTAGRAM!
Too true!
8 Easy Food
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fruits Enjoying summer
Our food team at
work on a shoot
JUNE/JULY 2015
04/06/2015 14:05
letters and comments
FACEBOOK FRIENDS “Thank you to you and Jill Donaldson for testing our glass teapot and double walled glasses. We are really pleased she liked them.” – Judge Cookware “I make minestone soup with chickpeas rather than noodles. Yum!” – Laura Haughey
TWITTER “We look forward to welcoming @easyfoodmag to the @IrishQFAs judging panel at @ditofficial this July #IQFA” – @IrishQFAs “I may or may not love @easyfoodmag just sayin! xxx Recipes are kinda ma thang! :-)” – @Irishfoxer “The boys have made a 'Welcome Home Dad' banner and there'll be a nice dinner of Chicken with a Tarragon Cream Sauce on Champ via @easyfoodmag” – @KarenCoakley1
WHAT YOU'VE BEEN COOKING
“Very cool! Looks great!” – Tasty Tart “Looks great” – Jinger Cat MacGiollaphoil
test kitchen! Our brand new
Meet the Taste Team...
“Very nice, am well jel!!” – Christine Maguire McHugh
“First day of exams, perfect time for @easyfoodmag to arrive #examproblems” – @MichelleOL85 “Excited to be the guest editor of this month's @easyfoodmag! On sale now with over 100 recipes #Easyfood” – @clodaghmckenna “@clodaghmckenna @easyfoodmag We are delighted to be in such company in this months edition with a receipe from @mistereatgalway” – @StTolaCheese
APRIL COMPETITION WINNERS 3 x Boutique Bake hampers Marguerite Gahan, Stillorgan, Co. Dublin Audrey Dowling, Dungarvan, Co. Waterford Martina Marie Madden, Listowel, Co. Kerry
Pamela Porter is from Cabinteely, Co. Dublin, and says, “I am a mother of three kids: Jack, aged 9, and twins, Holly and Adam, aged 8. I work part-time as a credit controller. I love baking for family, friends and work colleagues. My kids are very good for eating new things and love asparagus and fish! We are lucky that we have a great fish shop in Cornelscourt village.”
Michelle Farrell is originally from Dublin but living in Leitrim for the past decade, and a stay-at-home mum to three children ages 14, 11 and seven. She says, “They keep me busy: as we live in the countryside, mum’s taxi is never off the road! I previously worked in the local radio reception, a job I loved. I would love to bake professionally and it may just happen yet; watch this space! I bake at least once a week and, as we have food allergies, I love to tweak recipes and make them my own. Everyone should be able to eat cake! The kids often try to guess what I've been cooking from the aroma floating around the kitchen. You always get an honest opinion from family, be that good or bad (thankfully it’s mostly good here). It gives me great pleasure to bake for friends, family or a bake sale… any reason for cake!”
1 x set of tickets to Punchestown Teresa Martin, Finglas, Dublin 11 1 x two-night stay at Faithlegg House Hotel Huong Thi Phung, Celbridge, Co. Kildare
Nicola Naessens WINNERS “My lovely lemon curd cupcakes!” – @berbeu
www.easyfood.ie
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lives in Wexford with her husband Kevin and their five children, aged 2-14. Nicola says, “I write a family food blog, www.simplyhomemadeblog.com, which was a finalist in the inaugural 2015 Irish Parenting Blog Awards. I am a self-taught home cook; I bake most of our bread and I am passionate about feeding my family good healthy food, with the occasional treat as well of course – once it's homemade it can't all be bad!”
Easy Food 9
04/06/2015 14:08
FOOD BITES HAPPY 100 YEARS PYREX!
A trusted cookware brand known for its heat-resistant glassware, Pyrex has a great range of quality products to cover a variety of culinary requirements. In celebration, Pyrex have created a limited edition version of the iconic 0.5L glass jug, which is marked with their centenary logo.
SHELF STAR
TRAILBLAZING IN SLIGO!
SHELF STAR
Moy Park’s new Roast in the Bag whole chicken is an easy peasy, hands-free, flavour-packed roast that goes straight from supermarket shelf to oven shelf. It’s that simple! Whether you need an ‘Extra Tasty’ delight or infused ‘Garlic and Herb’ whole bird, Moy Park's new Roast in the Bag technology means that you can tuck in after 90 minutes with no touch, no prep: just full flavour. For news and updates visit: www.moyparkchicken.com and follow @MoyParkChicken on Facebook and Twitter.
A total of 26 restaurants will participate in one of Ireland’s largest food trails taking place as part of the Só Sligo Festival and Yeats Day 2015 celebrations. The Food Trail will run daily from Wednesday, June 10th to Sunday, June 14th, giving diners the opportunity to experience Sligo’s fantastic food culture. Times of service will vary from venue to venue and diners are encouraged to check out the Só Sligo website and the Food Trail website to plan their route. The price is €5 per tapas-style dish. For more information, visit www.SoSligo.ie @SoSligoFest
Só Sligo Food & Cultural Festival
Even better beef
SuperValu has launched their Best Beef Ever across stores nationwide with a reinvigorated approach to souring, process controls and ageing:
Sourcing
SuperValu source from trusted, quality-assured farms across Ireland, with all meat coming with a 100% quality guarantee.
New processing
For the last two years, SuperValu has worked with their suppliers to improve their processing method, resulting in the most tender beef ever.
Ageing
SuperValu beef is matured for a minimum of 21 days, resulting in even richer flavours. For tips from the SuperValu expert butchers visit www.supervalu.ie or join in on the #goodfoodkarma conversation @SupervaluIRL
10 Easy Food
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JUNE/JULY 2015
04/06/2015 14:08
news
Ireland's first ‘Beer Only’ market now open! Beer Market, the first dedicated beer-only bar in Ireland, is now open in Christchurch, Dublin, and serves only the finest craft beers from around the world. Up to 90% of the beer on tap at Beer Market is not available anywhere else in the country!
GLUTEN IS
YEAST-ERDAY’S NEWS!
TOP TIPS FOR SUMMER WINE
Lidl has launches its own ‘Just Free’ range of gluten-free products, available nationwide for as little as €0.99. For everything from porridge oats and bread to sweet treats and healthy snacks, the range makes it as easy as possible for people across the country to have access to quality gluten-free products at affordable prices.
from Australian winemaker Lisa McGuigan
1 2
Select a wine that makes you stand out... next time you take wine to a summer drinks party, select one with a cool label in an interesting bottle made from an unusual grape variety. Match the wines you serve to your guests, rather than to the food. I like to drink Champagne or Pinot Noir at the moment so I would rather you serve me one or both of these instead of a Shiraz because it goes well with beef.
3 4 5
It is okay to pop a bottle of Australian Shiraz into an ice bucket for 10 minutes before you serve it, if you love red wine in summer.
When inviting friends over this summer, help them get involved and ask each of them to bring something specific to suit the courses you are preparing. Give Chardonnay another chance! Australian wine producers are using smaller amounts of oak with their juicy grapes, resulting in 'New World' Chardonnays that our parents would never recognise! It’s going to be the grape of the summer.
BOYNE VALLEY IS FOR (FOOD) LOVERS Food lovers can take part in a culinary tour through the historic Boyne valley through the Boyne Valley Food Series. Now in its third year, the series offers 40 unique experience-led food events, taking place over a five-month period from May to September across almost 50 locations throughout the Boyne Valley region. It includes foraging, farm walks, beer tastings and tapas trails, but also some more unusual events, such as a Mad Hatter’s Dinner Party, a Braveheart Banquet, a Gourmet Electric Bike Tour and no fewer than six festivals. For more information and upcoming events, visit www.boynevalleyfoodseries.ie. www.easyfood.ie
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Easy Food 11
04/06/2015 14:19
CORNER
Editorial Assistant Jocelyn Doyle reviews her favourite cookbooks this month
ROOT TO LEAF
By Steven Satterfield Published by Harper Collins €32.25/£25 In this stunning collection of recipes, Steven Satterfield aims to make the most of every plant, eating “root-to-leaf” just as many chefs strive to use every animal from “nose-to-tail.” Organised by season, Satterfield’s recipes are distinctly influenced by the American deep south in which he lives. And don’t make the mistake of thinking they’re just for vegetarians; meat is present in a supporting role, letting the produce really shine. For example, bacon fat adds depth of flavour to a smoky tomato ratatouille, while chopped ham nestles into a flavourful summer succotash. Be warned: between the creative cooking and the truly beautiful photography, this book will make you hungry. It’s been hours and we're still staring at the photo of the slow-cooked “melting pot” braised pork. The mackerel with celery salsa verde looks like perfect summertime eating, and after reading the recipe for honeydew with sea salt, cayenne and lime juice, we may never again eat melon any other way. A true celebration of seasonal plants, this is a must-have for anyone who loves (or wants to love!) their vegetables.
THE PICNIC COOKBOOK
By Laura Mason Published by Pavilion Books €26.75/£18.99 We love picnics. We don’t care if there’s sand in the sambos or a tireless drone from greedy wasps; there is just something special about food eaten outdoors. The problem is deciding what to make, as it has to be easily transportable as well as delicious. In this lovely new book, Laura Mason has it covered with a chapter for practically every picnic imaginable. Bonfire nights, afternoons with the kids in the park, eating on the road, packed food for long walks – you name it, she’s got recipes for it, plus plenty of relevant and practical advice. We can’t stop thinking about Mason’s onion bombs: onions stuffed with minced beef and strong cheese, wrapped in tin foil and cooked in the embers of a barbecue. Yum. Next time we’re heading out for the afternoon, we will also be bringing some salty, herby focaccia, spiced lentil and bulghur balls, and a flask of strawberry and watermelon cocktail. Oh, and we absolutely adore her coleslaw in a cabbage; such a clever way to turn a standard side dish into a showstopper. A gorgeous book that’ll have you planning a day out just so you can get cooking.
THE SUMMER TABLE
By Lisa Lemke Published by Sterling Epicure €26.75/£18.99 We Irish love to eat outdoors, eagerly running out to fire up the barbecue and snatch sporadic rays of sunshine whenever possible. Lisa Lemke’s new book offers beautiful dining ideas for every al fresco occasion, with chapters ranging from a Getaway Picnic to a Chic Cocktail Party and plenty of barbecues, pizza parties and summer lunches in between. There are loads of recipes we’re dying to make, including simple but inventive efforts like Lemke’s mushroom pesto or gnocchi salad with Pecorino and pear, and we’re going to have to plan a picnic especially to enjoy her oven-baked Chinese plums with crispy hoisin chicken. (We’ll be finishing with the stunning panna cotta pie with summer berries.) Covering all bases, Lemke has also included barbecuing advice, tips for hosting a great al fresco party and superb ideas for added touches like sauces, salsas, herb butters and marinades. This book really is all you need for a summer of outdoor dining, and if we’re ever invited to a block party organised by Lemke, we’ll be there in a shot.
COCONUT 24/7
By Pat Crocker Published by Harper Collins €21.95/£14.99 Hailed as a superfood, the coconut is enjoying a moment in the spotlight. Coconut oil, milk and flour have been dubbed handy substitutions for allergens, as they contain significant health benefits. Every recipe in Coconut 24/7 contains at least one coconut ingredient and relies exclusively on raw coconut oil as a healthy cooking fat. Crocker includes breakfast, lunch and dinner, drawing on international cuisine for inspiration. The recipes that grabbed our attention include spiced lamb and peanut stew, sweet potato shrimp cakes, Moroccan mango chicken tagine and a mouthwatering banana cake with mango icing. The chapter of spice blends, sauces and dressings provides some lovely finishing touches. For anyone interested in the uses of coconut outside of its culinary merits, the final chapter delves into homemade “Spa Recipes,” including a decadent hand lotion, a body scrub and a deep conditioning treatment. You’ll be like the cat that got the (coconut) cream. 12 Easy Food
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JUNE/JULY 2015
04/06/2015 14:20
Herb pot and dish www.oakroomshop.co.uk €8.45/£5.99
Camping table with two benches €75/£53.20 Tiger stores nationwide
Perfect ping! for cam
r e m m u S LOVIN’
Light My Fire fireknife €38.50/£27.29 www.giftoasis.com
Light My Fire Salt & Pepper Plus €10.99/£7.79 www.giftoasis.com
BBQ 5-in-1 Multitool www.designist.ie €50/£35.45
Embrace the great outdoors with these fun summertime products
Hedgehog melamine picnic plate and cup www.oakroomshop.co.uk €14.05/£9.98
Portable wine glasses (set of 2) www.firebox.com €14.10/£9.99
3-in-1 Barbecue Smoker and Firepit www.primrose.co.uk €49.99/£35.45
Portable notebook barbecue www.firebox.com €35.25/£24.99
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DIY ice pop push-ups €4/£2.85 Tiger stores nationwide
Easy Food 13
05/06/2015 11:45
S POSTAL ENvaTntRIEinstructions
COMPETITIONS
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WIN A KENWOOD 2GO SPORT! Kenwood, part of the De’Longhi Group, has launched the 2Go Sport just in time for summer; this new variant of its popular Smoothie 2Go caters for those who like to take care of their body and need an on-the-go solution. For a healthy smoothie on the run, just whizz up your ingredients (including everything from soft fruits to nuts or seeds) straight in the sports bottle, twist it to secure and pulse until smooth. Just twist off the bottle and enjoy! Available from Arnotts, Harvey Norman, Expert, Euronics and independent retailers nationwide from RRP €44.99. For more information, visit www.kenwoodworld.ie.
WIN
One lucky reader has the chance to win a 2Go Sport; simply email your contact details and the answer to the question below to competitions@easyfood.ie with KENWOOD in the subject line.
Q: What is your favourite smoothie recipe?
WIN A JUNIOR COOKING COURSE The Academy for Junior Chefs, Ireland’s premier children’s cookery school located at the Village at Lyons Cookery School, is offering week-long certificate summer cookery courses for both Junior Chefs (ages 6-11) from 10am–1pm and Pro Chefs (ages 12-18) from 2.30–5.30pm daily. These courses taught by Aisling, a passionate and experienced tutor, allow students to learn key culinary techniques and the scientific principles all the while gaining independence and confidence in the kitchen. The cookery themes include: Baking Brilliance, New York Style Brunch, International Cuisines, Classic Family Favourites and Movie Nights. For more information, visit www.villageatlyons.com or www.kidscookerycourses.com.
14 Easy Food
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Upcoming course dates: Monday, 13 July – Friday, 17 July Monday, 20 July – Friday, 24 July Monday, 27 July – Friday, 31 July Price: €185 (discounts available)
One budding cook now has the chance to win a spot on one of these courses. To enter yourself or a young chef you know, email your contact details and the answer to the following question to competitions@easyfood.ie with ACADEMY in the subject line:
Q: What is the first dish you ever learned to cook? JUNE/JULY 2015
04/06/2015 18:12
TWO-NIGHT PENTHOUSE STAY TO BE WON Win a two-night mid-week stay in the stunning Penthouse of The Step House Hotel, a beautiful Georgian townhouse full of character, overlooking the picturesque heritage town of Borris, in Carlow. The Penthouse Suite on the top floor has a private terrace, sauna and a living area with a sweeping curve of floor-toceiling windows, with Mount Leinster as the backdrop. The prize includes two nights in this luxurious, family-run boutique hotel, with breakfast each morning and dinner in the atmospheric and award-winning Cellar Restaurant. For a chance to win, simply email your contact details and the answer to the question below to competitions@easyfood.ie with STEP HOUSE in the subject line.
CHANCE TO WIN A HAMPER OF TASTY PRODUCTS! Mileeven Fine Foods was set up in 1988 by Eilis Gough from a hobby of beekeeping. Now run by Eilis and her daughter Sarah, Mileeven provides a range of beautiful honeys from Ireland and around the world. Based in the rolling hills of Co. Kilkenny, Mileeven also has preserves, fruitcakes and Christmas products to offer. For a chance to be one of three lucky readers to win a hamper full of beautiful products, simply email your details and the answer to the following question to competitions@easyfood.ie with MILEEVEN in the subject line.
Q: What year was Mileeven Fine Foods established? www.mileeven.com (051) 643368 mileeven.foods
Q: What is the name of the restaurant in The Step House Hotel? Step House Hotel, Borris, Co. Carlow (059) 9773209 www.stephousehotel.ie www.easyfood.ie
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Easy Food 15
04/06/2015 18:12
Paul Flynn's
FAMILY FAVOURITES Paul Flynn shares family-friendly meals that are perfect for summertime dining
lynn’s om Paul F Recipes fr d o Family Fo Lidl stores ila Ava ble in , €12.99 nationwide
16 Easy Food
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JUNE/JULY 2015
04/06/2015 14:28
guest editor Paul Flynn
W
e couldn’t think of a better guest editor for our special summer issue than Paul Flynn, chef and owner of The Tannery Restaurant, Townhouse and Cookery School in Dungarvan, Co. Waterford; he is a true barbecue believer, using his barbecue all year round to cook up anything from hamburgers to the Christmas turkey (yes, really!). Paul’s focus is on providing delicious, wholesome meals for his family, and he wants to pass on the importance of appreciating food and eating home-cooked meals to his two young daughters. He believes good food doesn’t have to mean fancy dishes – it’s all about maximising flavour using simple ingredients to make dishes you know the family will want to enjoy together. Paul began training at the age of 17 at a local Dungarvan restaurant, where the head chef inspired him to further pursue cooking as a career. On his 18th birthday, he moved to London and was the head chef of Chez Nico, a two-Michelin-starred restaurant, by the age of 23. At The Tannery, Paul is known for modern Irish cooking with bold, fresh flavours. He has released three cookbooks, An Irish Adventure with Food, Second Helpings and has recently teamed up with Lidl to create even more crowd-pleasing recipes in Paul Flynn’s Family Food. For information on The Tannery Restaurant, Townhouse or Cookery School, visit www.tannery.ie. You can also get in touch with Paul on Twitter @paulflynnchef.
What is your cooking philosophy? For me, it’s all about flavour. I’m not the best technically, and I think I’m totally useless in modern styles of cooking! In the restaurant, I try to make good, simple food more elegant with strong flavours and top-quality ingredients. At home, I like to cook simple dishes that I know my family will love using some of my favourite go-to ingredients to really pack in the flavour. How important is cooking at home to you? I think it’s so important to have an appreciation of food. This doesn’t mean fancy ingredients or high-end cooking, but rather just making the most of wholesome, simple food. It’s my responsibility to provide my children with nutritious food and I like to cook for my family any night that I’m not at work. I find it too demanding to tell a busy homecook to only buy organic ingredients and the like, but we also can’t only provide takeaways and “brown food” to our families. My family is on the go a lot of the time, but we still try to make the most of mealtimes and sit down to eat together whenever possible. What can families do to make mealtimes more of a priority? It can be difficult with everyone’s schedules to sit down for dinner every night, but it’s all about making it a habit from day one. Once you start eating dinner in front of the television or relying on takeaways, it just becomes mindless eating. I know myself that you need that every once in a while, but we parents must set a good example by preparing nutritious meals and steering clear of rubbish food when buying groceries. What are some tips for families looking to cook on a budget? The great thing about cooking yourself is that
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it’s way cheaper than going for takeaways. I’m a big fan of lesser-used cuts of meat, like chicken thighs or pork shanks; these have loads of flavour and are usually much cheaper. Also, we’ve been conditioned to think that meat needs to be in every meal, which isn’t the case. Or, when it is, there’s no reason for it to be in a big chunk. Pasta with bits of bacon or a rice salad with some torn chicken is filling and delicious, and you can bulk it up with cupboard staples and wholesome seasonal vegetables. Does your cooking routine vary much? I don’t experiment much at home; my family and I have our favourites and we go back to those time and time again. I love a good steak with gratin potatoes and salad at the weekend, but we also try to eat more healthily. My wife and I love eggs in purgatory – a tomato sauce flavoured with garic and chilli, then simmered with a cracked egg on top. It’s so tasty, cheap to make and uses all natural ingredients. What advice would you offer to someone who is just learning how to cook? Just remember that simplicity is key – don’t over-exert yourself when you’re starting off. A recipe that is too complicated might scare you off, so go for the simple dishes that you know you’ll enjoy. There’s no need to be a martyr in the kitchen; you can be proud of yourself for making any dish, no matter how easy or complex. I think if you cook things simply and successfully, you’ll be more likely to cook more often. How were you first inspired to start cooking? When I was 14 years old, I went with the scouts on a trip to France and still remember my first meal there – chicken and tarragon
sauce with pilaf rice. I had never had anything like it and I then became obsessed with food. I’m one of eight children, and the cooking at home was famously terrible. I think we were subject to every processed food in the country! There are a lot of memories of steak and kidney pies out of a tin. I started with a FÁS scheme after taking my leaving cert and trained with a local chef in Dungarvan. He was a great teacher and really inspired me to pursue this as a career. I then moved to London and eventually became the head chef at a two-Michelin-starred restaurant. What ingredients do you always have to hand in your kitchen? Parmesan, chorizo and eggs. They’re all so simple but can really transform any dish. I love big, bold flavours, and Parmesan and chorizo are just that. You can have nothing in your press besides pasta, but just add a bit of butter and Parmesan and you’re in for a treat. What is the worst cooking disaster you’ve ever had? Well this story will prove things don’t necessarily get better with age! I was doing a cooking demo the other week and sliced my finger with a sharp knife in front of the crowd. My kitchen assistant then came up to help with a plaster; we should have probably stepped aside and done this away from the group, but we were rushing and my finger was pumping blood. I went to trim the bandage with my knife and, in doing so, I swiped too close to her and cut her hand too! So now I’m bleeding, she’s bleeding… it was such a spectacle. Absolutely mortified. Luckily no one needed stitches and we carried on with the demo. I’ll be enrolling in a health and safety course immediately! Easy Food 17
04/06/2015 14:29
18 Easy Food
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JUNE/JULY 2015
04/06/2015 14:25
guest editor Paul Flynn
Crunchy mackerel wraps Serves 4 Paul says: “This is a lovely way to prepare fresh fish. Fish can be quite tricky to cook on a barbecue as it sticks really easily to the grill. So to remove any fear I’m cooking the mackerel on a foil tray. Just treat it like a frying pan. If you’re feeling brave however, skip the tray – just brush the fish with a little oil and make sure the bars of the barbecue are really clean.” 2 tbsp extra-virgin olive oil 1 foil tray 2 mackerel fillets, bones removed Salt and black pepper 4 garlic and coriander tortilla wraps 4 tbsp cream cheese 2 tbsp sweet chilli sauce 2 large tomatoes, sliced ½ cucumber, peeled and sliced 1 head of Little Gem lettuce, washed and shredded 1 Drizzle half of the oil over the foil tray. The first thing you need to do is remove the mackerel bones and the best way to do this is to cut a V-shaped incision from tail to head and then remove them in one section. 2 Season the mackerel with salt and pepper and place it skin-side down, then drizzle over the remaining olive oil. Place the foil tray on a hot barbecue. 3 Turn the mackerel after two minutes, then cook for another 2-3 minutes on the other side. Remove from the heat and keep warm. 4 Heat the wraps by placing each one on the barbecue grill for 30 seconds or so. Smear the cream cheese over the wraps and drizzle the chilli sauce over them. 5 Remove the mackerel from the tray and divide between the wraps, then dress with the tomato, cucumber and lettuce. Wrap as snugly as you can and eat warm. Delicious! Per Serving 343kcals, 18.8g fat (5.1g saturated), 23.4g carbs, 3.8g sugars, 17.7g protein, 10.4g fibre, 0.46g sodium
Warm chicken salad with crispy bread, mushrooms and spinach Serves 4 Paul says: “This is a surprisingly easy and delicious salad. The chicken is supposed to be a component of the salad that lends a lovely www.easyfood.ie
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creaminess to the dish rather than the main attraction, but you can add more if you like.” 1 demi baguette, torn into chunks Extra-virgin olive oil Salt and black pepper 2 red onions, peeled and thinly sliced 3 garlic cloves, crushed 200g spinach leaves 150g carved roast chicken breast pieces 250g chestnut mushrooms, cleaned and quartered A pinch of granulated sugar A drizzle of balsamic vinegar 1 Preheat the oven to 180°C/160˚C fan/ gas mark 4. Place the chunks of bread on a roasting tray and drizzle over with oil, then season and toast in the hot oven for 10 minutes until golden and crunchy. 2 Set a large pot or wok over a medium-high
heat, then add a glug of oil along with the onions and garlic. Sweat for five minutes. 3 Meanwhile, wash the spinach, taking care to shake off most of the excess water. Break up the chicken pieces just a little more to ensure they combine well in the salad. 4 Add the mushrooms to the onion and garlic and cook for a further five minutes until they start to soften. If your mixture looks a little dry, add another splash of oil. 5 Add the pinch of sugar, vinegar and plenty of seasoning. Add the spinach, chicken and bread and turn everything over in the wok to mix well and let all the ingredients warm through. The spinach will have started to wilt by now. Serve straight away.
Per Serving 172kcals, 5.4g fat (0.6g saturated), 16.1g carbs, 3.1g sugars, 16.4g protein, 3.5g fibre, 0.174g sodium
x Easy Food 19
04/06/2015 14:27
Penne with Cajun chicken, sweetcorn and spring onion
and sweetcorn mix and combine. Taste, season and serve with lashings of Parmesan.
Serves 4
Per Serving 569kcals, 17.3g fat (8.6g saturated), 72.3g carbs, 4.8g sugars, 36.3g protein, 3.8g fibre, 0.328g sodium
Paul says: “This is a classic example of how cooking for yourself at home doesn’t have to take long. Just try it!” 300g penne rigate 200ml sour cream 570g sweetcorn 4 spring onions, finely chopped 200g carved Cajun chicken breast, roughly chopped Salt and black pepper 80g Parmesan, grated 1 Bring a large pot of salted water to the boil and cook the pasta to al dente according to the package instructions. 2 While the pasta is cooking, mix the sour cream, sweetcorn and spring onions together in a largish pot. Add in the chicken and start to warm through over a low heat. 3 When the pasta is cooked, drain it but retain a tiny bit of the pasta cooking water to put through the sauce. Add the pasta to the chicken 20 Easy Food
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Rib-eye steak with Ramiro peppers, crushed avocado and rocket Serves 4 Paul says: “I like steak any time of the year but this is a lighter, zippier steak dish that would be perfect to serve in summer time. I also love to pair grilled beef with creamy avocado.” 4 rib-eye steaks Salt and black pepper 4 fresh Ramiro peppers 1 large extra-ripe avocado, peeled and stone removed 1 tbsp garlic butter spread 2 tbsp extra-virgin olive oil 1 tbsp balsamic vinegar 85g rocket
the centre of a medium-hot barbecue. Place the peppers around the edge of the barbecue where the heat is gentler. 2 Meanwhile, crush the avocado with a fork and season with salt and pepper. 3 Turn the peppers regularly but only turn the steak after five minutes. Once turned, three more minutes of cooking time will give you a nice medium steak. If you like it more well done, leave on for a further 2-3 minutes. 4 When the steaks are cooked to your liking, transfer them to a plate, spread the garlic butter on top, season and cover with an overturned plate and leave to rest and keep warm while you prepare the dressing. 5 Whisk the olive oil and balsamic vinegar together and add in any delicious juices that have gathered on the plate with the steaks. 6 To serve, place the steaks on warm plates with a little of the crushed avocado on top, and a roasted pepper on the side. Add as much rocket as you like and drizzle over with dressing.
Per Serving 686kcals, 59.3g fat (20.3g saturated), 5.4g carbs, 0.7g sugars, 33.4g protein, 3.8g fibre, 0.179g sodium
1 Season the steaks and then place them in JUNE/JULY 2015
04/06/2015 14:30
guest editor Paul Flynn
Buttered tomatoes with honey, orange and rosemary Serves a generous 4 Paul says: “This is a surprisingly delicious dish. You might be unsure of the flavour combination but just wait until you try it. These tomatoes are brilliant on toast, served with some goat’s cheese or as a side with grilled chicken or fish.” 1 punnet of cherry vine tomatoes 50g butter Juice of ½ an orange 1 tbsp pure clear honey
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1 sprig fresh rosemary Salt and black pepper 1 Remove the tomatoes from the vine and cut them in half. 2 Heat the butter in a pan until it starts to foam then throw in the tomatoes. Warm them through for a couple of minutes over a medium heat before adding the orange juice, honey, rosemary and seasoning. 3 Swirl the tomatoes around the pan for another couple of minutes until the juices come together and serve.
Per Serving 125kcals, 10.5g fat (6.5g saturated), 8.6g carbs, 6.6g sugars, 0.8g protein, 1.4g fibre, 0.115g sodium
Easy Food 21
04/06/2015 14:31
Top Tip
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Fresh courgette salad with lemon and Parmesan Serves 4 Paul says: “Can something be raw and delicious? Yes it can. This is a salad that doesn’t skimp on flavour and while you’re eating it you know it’s doing you good. It’s all about bringing great ingredients together. It’s really important to cut the courgettes as thinly as possible... I use a gadget called a mandolin for this but using the thinnest blade on your food processor will do. This is a great dish served up on a large platter as a salad on a warm day or to accompany pasta or risotto.” 450g courgettes, very thinly sliced 1 red chilli, deseeded and finely chopped Juice of ½ a lemon 8-10 tbsp extra-virgin olive oil (be generous) 90g Parmesan, shaved (you can use a vegetable peeler to do this) Salt and black pepper 1 Jumble the sliced courgettes onto a large platter and scatter the chilli on top. Pour over the lemon juice, followed by the olive oil and the Parmesan shavings. 2 Season generously and serve. Per Serving 394kcals, 40.1g fat (8.3g saturated), 5.1g carbs, 2.1g sugars, 8.7g protein, 1.4g fibre, 0.261g sodium
22 Easy Food
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JUNE/JULY 2015
04/06/2015 14:32
The Belling Range Cooking Collection
Inspiring generations of chefs since 1912.
Since 1912, Belling has been dedicated to creating cooking products that set the very highest standards in quality, innovation and design. For over more than a century our products have inspired generations of home cooks and professional chefs.
Find your inspiration today. To explore the Belling Range Cooker Collection visit www.belling.ie or call Dimpco on 01-8424833.
SEE THE BELLING RANGE COOKER COLLECTION company ATof companies. WWW.BELLING.IE A Belling and Dimpco are both part of the Glen Dimplex group EF104_23_Belling AD.indd 23
04/06/2015 14:42
015 RDS 2 A W A
In association with
C R E AT E M O R E
WiDnishnoef rtheYear
Easy Food
Louth undalk, Co. D r, or C n Eoi
EF104_24-25_Homecookhero.indd 24
05/06/2015 14:15
COMING SOON…
HOME�COOK�HERO Open for entries June 26 ! TH
Calling all cooks! The countdown is on to this year's competition and your chance to enter your favourite recipe into this exciting national cookery contest and TV show. Compete with the other finalists in the Cook’s Academy, preparing your dish for the judges, and attend a black-tie gala that night where the winners will be announced.
AWARDS 2015
n Wi0 0
€1,0 prizes
f worth o of m o e one
and bec ook Home-C 15 0 2 r u o Heroes!
www.easyfood.ie
Visit and stay tuned for more information.
EF104_24-25_Homecookhero.indd 25
05/06/2015 14:30
Bridal THE IRISH
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EF104_26_Bridal Bible.indd 1
05/06/2015 12:44
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
IN THIS SECTION GIVE PEAS A CHANCE P28
Whether fresh or frozen, the sweet flavour of peas is a real taste of summer
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28-36 HOW SWEET IT IS P32
Indulge your sweet tooth with these seasonal summertime treats
Easy Food 27
04/06/2015 18:07
peas
Give a chance Whether fresh or frozen, the sweet flavour of peas is a real taste of summer
ve… juice Pealikse Rloicotta ■ Laenmdotnarragon
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
es mint allops chees cially Fresh rbs, espe on and sc pring he alm s, s Fresh ite fish, s Onion bacon, am ■ , Wh e r m c a r and ts ■ H rizo Butte and shallo o and cho tt s iu n c y io ros urr on tta, p like c pance ian spices icken h d C In oes ■ Potat e ■ White c u tt Le wine
28 Easy Food
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JUNE/JULY 2015
04/06/2015 15:57
what's in season? peas
Warm potato, pea and tuna salad Serves 2
Top Tip
500g baby new potatoes, larger ones halved 120g frozen petits pois, blanched in hot water for one minute Two large handfuls of baby spinach 160g tin of tuna in olive oil, drained 2 medium-boiled eggs, peeled and halved 2 spring onions, chopped
and h peas se uy fres u If you b em yourself, ick u shell th to make a q ce in la ds the po stock. Just p pped ble cho vegeta h a roughly m of it 2c a pot w , cover with mer for im s onion d n a drain water salted n hour, then half a d discard an ds. the po
For the dressing: 100g Greek yoghurt 1 tbsp mayonnaise 1 tsp Dijon mustard Juice of ½ a lemon Salt and pepper 1 Cook the potatoes in a large pot of salted boiling water until just tender, then drain. 2 In a small bowl, thoroughly combine the dressing ingredients. 3 In a large bowl, combine the potatoes with the peas and two-thirds of the dressing. Taste and season with salt and pepper. 4 Divide the spinach between two serving bowls and spoon the potato mixture on top. Flake over the tuna and toss gently to combine. Add an egg to each dish. 5 Drizzle the salads with the remaining dressing, season with more salt and pepper if needed and scatter with the spring onions. Serve while still slightly warm. Per Serving 526kcals, 19.1g fat (6.3g saturated), 49.3g carbs, 8.5g sugars, 41.1g protein, 11.3g fibre, 0.377g sodium
Buying
Choose small peas, which are sweeter and more tender than large ones, and make sure they’re as fresh as possible. Break open a pod and check the peas inside. They should be small, bright green and firm.
Storing
Store pea pods in a plastic bag in the vegetable drawer in the fridge and use them within a couple of days. Once shelled, the best way to store them is by freezing. Blanch them in boiling salted water for one minute and then shock them in a bowl of iced water until cold. Drain and freeze them in zip-top bags.
Cooking
Peas lend themselves to almost any cooking method, from boiling and steaming to stirfrying and quick-braising. The secret is to cook them as little as possible, just enough to make them tender. www.easyfood.ie
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Green tortellini soup with kale pesto Serves 4 For the pesto: 200g bunch of kale, roughly torn 4 garlic cloves, peeled and halved 40g Parmesan, grated Juice of ½ a lemon 120ml extra-virgin olive oil Salt and black pepper
For the soup: 1.2l chicken stock 1 leek, washed and chopped 500g spinach and Ricotta tortellini 250g peas, fresh or frozen
1 In a food processor, combine the kale, garlic, Parmesan and lemon juice. With the motor running, add the oil in a steady stream and blend until smooth. Season to taste. 2 Heat three tablespoons of stock in a large saucepan for 1-2 minutes until it steams. Add the leek and simmer for 3-4 minutes. 3 Add the remaining stock and bring to a boil. Add the tortellini and peas, then stir in the kale pesto. Simmer for 5-6 minutes until heated through. 4 Add a squeeze of lemon juice and season to taste. Serve with extra Parmesan.
Per Serving 628kcals, 39.5g fat (9.5g saturated), 53g carbs, 7.3g sugars, 18.3g protein, 8.4g fibre, 1.13g sodium
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E? SHORT ON TIM can ta ot ic R t gh ou Shop-b for ed ut easily be substit s! rd cu e ad the homem
Smashed pea toasts with prosciutto and cheese curds Serves 4 For the cheese curds: 480ml whole milk 80ml plain, full-fat Greek yoghurt 2 tsp lemon juice 1 tsp of salt For the smashed pea toasts: 280g frozen peas, thawed 1½ tbsp lemon juice 25g fresh mint 3 tbsp extra-virgin olive oil Salt and black pepper 8 slices of sourdough bread, lightly toasted 8 slices of prosciutto 1 In a microwave-proof bowl, combine the milk, yoghurt, and two teaspoons of lemon juice, then stir everything together with a whisk. 2 Microwave on high heat for 2-4 minutes until the mixture is bubbling gently around the edges.
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Stir gently for five seconds. The milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated. Gently stir to form small curds. 3 Strain the mixture through a fine mesh sieve set over a bowl and allow it to stand for ten minutes. Reserve two tablespoons of the drained liquid, discarding the rest. In a small bowl, mix the reserved liquid with the curds and the salt. 4 In the bowl of a food processor, combine the peas with the lemon juice, fresh mint, oil and a pinch of salt and black pepper. Pulse until spreadable but still slightly chunky. 5 Thickly spread some of the pea mixture onto each toasted bread slice and add a slice of prosciutto to each one. Dollop each piece with a little of the cheese mixture, season with some black pepper and drizzle with a little extra oil.
Per Serving 468kcals, 18.6g fat (4g saturated), 54.7g carbs, 11.4g sugars, 22.3g protein, 5.6g fibre, 0.857g sodium
JUNE/JULY 2015
04/06/2015 14:46
THE BERRY BEST TASTE
SWEET IRISH
STRAWBERRIES www.keelings.com EF104_31_Keelings_AD.indd 31
04/06/2015 14:46
t it is e e w S How
STYLING & PHOTOGRAPHY MAMI AOYAGI
Indulge your sweet tooth with these seasonal summertime treats
32 Easy Food
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JUNE/JULY 2015
04/06/2015 14:48
what's in season? summer baking
Chocolate cherry cake Serves 8
80g butter, at room temperature 50g caster sugar 1 x 400g tin of cherries in syrup 2 eggs 1 tsp gluten-free baking powder 50g cocoa powder, plus extra for dusting 100g rice flour To serve: Dark chocolate, grated Crème fraîche or whipped cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 17cm round springform cake tin and dust with cocoa powder. 2 Beat the butter and sugar together for a few minutes until light and fluffy. Pour about onethird of the syrup from the tinned cherries into the mixture and beat well. 3 Beat in the eggs until combined. Sift in the baking powder, cocoa powder and rice flour, then stir until just incorporated. 4 Stir half of the cherries into the batter, then spread the batter into the cake tin. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. 5 Leave to cool for five minutes in the tin, then remove to a wire rack. Poke holes into the top using a cocktail stick and pour the remaining cherry syrup over the cake while it is still warm. Top with the remaining cherries. 6 Leave to cool and top with grated chocolate. Serve with crème fraîche or whipped cream. Per Serving 229kcals, 10.2g fat (6g saturated), 33.9g carbs, 6.5g sugars, 3.5g protein, 2.5g fibre, 0.181g sodium
Eton mess baked cheesecake Serves 8-10
200g digestive biscuits, finely crushed 100g butter, melted For the filling: 600g cream cheese, at room temperature 250g Ricotta 2 eggs Zest and juice of 2 lemons 200g caster sugar 1 tbsp icing sugar www.easyfood.ie
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From our guest editor: "This is a really clever little dish. The fruit on the cheesecake cuts its richness and the meringue gives a delectable crunch on top."
For the raspberry sauce: 200g raspberries 1 tsp icing sugar 1 tsp lemon juice To decorate: 300g strawberries, sliced 2 meringue nests, crushed 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Mix together the crushed biscuits with the melted butter until they are all moist. Press into the base and slightly up the sides of a 23cm springform cake tin. Refrigerate until needed. 2 Beat together all of the ingredients for the filling until very smooth. Spread into the tin. 3 Place a separate baking tin filled with water into the bottom of the oven; this will prevent
the cheesecake from cracking while it bakes. Bake the cheesecake in the centre of the oven for 1 hour 10 minutes until it has set at the edges. 4 Turn off the oven, open the door slightly and leave the cake to cool to room temperature. 5 Purée the raspberries with a hand blender or in a food processor until smooth. Strain through a sieve to remove any seeds, then stir the icing sugar and lemon juice in with the remaining liquid. 6 Remove the cheesecake from the tin and pour over the raspberry sauce. Top with the sliced strawberries and crushed meringue nests before serving. Per Serving 558kcals, 38g fat (21g saturated), 47g carbs, 32.4g sugars, 10.8g protein, 2.5g fibre, 0.41g sodium
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JUNE/JULY 2015
04/06/2015 14:49
what's in season? summer baking
Almond cake with blackberry glaze Serves 8-10
150g plain flour 25g ground almonds 1 tsp baking powder ½ tsp salt 90g butter, at room temperature 175g caster sugar 2 eggs 1 tsp vanilla extract ½ tsp almond extract (optional) Zest of 1 lemon 125ml milk For the glaze: 100g blackberries, plus extra to decorate 1 tbsp caster sugar ½ tsp lemon juice 200g icing sugar, sifted 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a standard 900g loaf tin and line with parchment paper. 2 Sift the flour, almonds, baking powder and salt into a bowl. 3 Beat the butter and sugar in a mixing bowl for a few minutes until light and fluffy. Beat in the eggs, one at a time, until combined. Beat in the extracts and lemon zest. 4 Alternate beating in the flour and milk, starting with the flour. Mix until the batter is just combined. 5 Pour into the tin and smooth the top. Bake in the centre of the oven for 40-50 minutes, or until a skewer inserted into the centre comes out clean. 6 Meanwhile, use a fork to mash the blackberries in a bowl. Stir in the caster sugar and lemon juice and leave for 10 minutes until the berries release their juices. 7 Strain the mixture through a sieve, discarding the pulp. Whisk in the enough of the icing sugar until a glaze forms. 8 Remove the cake from the tin and leave to cool completely. Drizzle the glaze over the cooled cake and decorate with extra blackberries. Per Serving 272kcals, 9.9g fat (5.2g saturated), 43.6g carbs, 30.3g sugars, 4g protein, 1.8g fibre, 0.188g sodium
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Berry banana baked oats Serves 8-10
180g pure oats 75g walnuts, roughly chopped 1 tsp baking powder 1 tsp cinnamon ¼ tsp salt 475ml milk 50ml maple syrup or honey 1 egg 1 tsp vanilla extract 45g butter, melted 2 firm bananas, sliced 250g mixed berries 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Grease a 23cm square baking dish.
2 Mix the oats, walnuts, baking powder, cinnamon and salt in a mixing bowl. 3 In a separate bowl, stir the milk, syrup (or honey), egg, vanilla and half of the melted butter together. 4 Arrange half of the bananas and berries into a single layer at the bottom of the dish. 5 Top with the oat mixture and pour over the liquid mixture. 6 Arrange the remaining bananas and berries over the top and drizzle with the remaining butter. Bake for 35-45 minutes until the top is crisp. Leave to cool slightly before serving.
Per Serving 233kcals, 9.7g fat (3.3g saturated), 17.9g carbs, 12.9g sugars, 6.4g protein, 3.7g fibre, 0.114g sodium
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Orange rhubarb tart Serves 6-8
Juice from 3 large oranges Juice from ½ a lime 100g caster sugar 8 medium rhubarb stalks, thinly sliced 1 sheet of frozen puff pastry, thawed To serve: Orange slices Chopped almonds Custard or ice cream 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Stir together the orange juice, lime juice and sugar in a medium bowl until the sugar dissolves. 2 Add the rhubarb, toss to combine and leave to stand for 10 minutes. 3 Roll out the pastry on a lightly floured surface and use a small, sharp knife to score a border about 2cm in from the edges of the pastry. Be careful not to cut all the way through the pastry. Use a fork to prick the inside of the pastry a few times. Transfer the pastry to a 12x35cm tart pan lined with parchment paper. 4 Strain the rhubarb and pour the liquid into a small saucepan. 5 Top the pastry with the rhubarb slices, letting them overlap slightly within the border. Bake for 25-30 minutes until the pastry is puffed and golden. 6 Bring the liquid mixture to a boil, then reduce the heat and simmer for 20 minutes until it has reduced. Use a slotted spoon to skim any froth off the top while it simmers. 7 Transfer the tart to a rack to cool and brush the rhubarb with the glaze. Arrange orange slices over the top and scatter over some chopped almonds. Slice to serve with custard or ice cream.
Per Serving 297kcals, 15.4g fat (3.9g saturated), 37.2g carbs, 16.9g sugars, 3.7g protein, 1.6g fibre, 0.102g sodium
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JUNE/JULY 2015
04/06/2015 14:50
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
IN THIS SECTION SUMMER DINING P38
Light, fresh meals that are perfect for al fresco dining at home
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38-42 READER RECIPE P42 Our star reader for this month shares her favourite recipe using cupboard staples
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r e m m u S dining
Light and fresh dishes that are perfect for al fresco eating!
Brought to you by
38 Easy Food
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JUNE/JULY 2015
05/06/2015 11:31
larder luck easy summer recipes
Easy Food RECOMMENDS
Great baking results are guaranteed in the Pyrex Asimetria Loaf Pan, with non-stick coating and a 10-year guarantee. Other features include an extra-wide ergonomic handle allowing a comfortable grip and a small support handle for optimum handling. Easy to store and safe to use in the oven and dishwasher. Visit www.pyrexuk.com for more ideas using the Pyrex range of cookware.
Sesame chicken satay noodles Serves 4
Summer vegetable Parmesan
Hummingbird banana bread Serves 8
Serves 6
1 x 300g pack of egg noodles 120g mangetout 1 red pepper, thinly sliced 2 spring onions, thinly sliced 150g leftover roast chicken, torn 2 tbsp sesame seeds A handful of fresh coriander, chopped For the dressing: 1 tbsp sesame oil 3 tbsp olive oil 1 tbsp soy sauce 2 tbsp sweet chilli sauce 100g smooth peanut butter 2 tbsp lime juice 1 Whisk together all the ingredients for the dressing in a small bowl. 2 Bring a saucepan of water to the boil and cook the egg noodles according to the package instructions. Drain and rinse under cool running water. 3 Place the noodles in a Pyrex Vintage Bowl with the mangetout, pepper, spring onions and chicken. Pour over the dressing and toss to combine everything together. 4 Sprinkle over the sesame seeds and coriander and serve at room temperature.
Per Serving 497kcals, 33.2g fat (5.9g saturated), 31g carbs, 4.2g sugars, 22.2g protein, 4g fibre, 0.27g sodium
1 tbsp olive oil 1 onion, sliced 1 garlic clove, crushed 2 x 400g tins of chopped tomatoes 300g fresh Mozzarella, thinly sliced 3 aubergines, thinly sliced lengthwise 3 courgettes, thinly sliced lengthwise 6 tbsp breadcrumbs 50g Parmesan, grated 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat the oil in a small saucepan over a medium heat and cook the onion and garlic for one minute until softened. Pour in the tomatoes and simmer for five minutes. 2 Spoon a bit of the sauce into the base of a Pyrex 25 x 20cm baking dish. Add an even layer of Mozzarella, then aubergines and courgettes. Continue with these layers of sauce, Mozzarella and vegetables until you reach the top, then finish with the breadcrumbs and Parmesan. 3 Bake for 35-40 minutes until golden on top and bubbling at the sides. 4 To transport, wait until the dish has reached room temperature, then cover with the lid.
Per Serving 333kcals, 14.4g fat (7g saturated), 33.4g carbs, 14.6g sugars, 23.1g protein, 13.1g fibre, 0.453g sodium
110g sugar 45g butter, at room temperature 2 eggs 2 ripe bananas, mashed 120g plain Greek yoghurt 160g pineapple chunks, finely chopped ½ tsp cinnamon ¾ tsp bicarbonate of soda 180g plain flour 60g walnuts, chopped For the icing: 60g low-fat cream cheese, softened 8 tbsp double cream 1 tsp ground cinnamon 100g icing sugar A handful of walnuts, chopped 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Beat the sugar and butter for 2-3 minutes. 2 Beat in the eggs, then mix in the bananas, yoghurt and pineapple until just combined. 3 Mix in the cinnamon, bicarbonate of soda and flour. Stir through the walnuts, if using. 4 Pour into a Pyrex 30cm Asimetria Loaf Pan and smooth to an even layer. Bake for one hour until a skewer inserted into the centre comes out clean. 5 Beat the cream cheese, double cream, cinnamon and icing sugar until smooth. 6 Once the bread has cooled completely, spread with the icing and garnish with the chopped nuts. Per Serving 370kcals, 17g fat (6.4g saturated), 48.7g carbs, 26.2g sugars, 8.8g protein, 2.7g fibre, 0.187g sodium
x www.easyfood.ie
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Easy Food RECOMMENDS
2015 marks the Centenary year of Pyrex. Trusted since 1915 and synonymous with cooking, Pyrex’s heat-resistant glass is a kitchen essential. Pyrex's new range of Optimum Glass Roasters feature larger handles and deeper sides, perfect for everyday cooking and available in different shapes and sizes. Easy to clean, hygienic and suitable for the oven, microwave, dishwasher, fridge and freezer.
Lemony fish pie Serves 6 50g butter 1 leek, trimmed and thinly sliced 50g plain flour 600ml milk A small handful of fresh dill, chopped Zest of 1 lemon Salt and black pepper 500g white fish fillets, cut into bite-sized cubes 300g prawns, peeled and cooked 100g peas For the topping: 800g new potatoes 1 tbsp olive oil, plus extra for drizzling 1 Melt the butter in a saucepan over a medium heat and cook the leek for 2-4 minutes until soft. Stir in the flour until the leek slices are all coated. 2 Pour in the milk and cook, stirring frequently, for a few minutes until thickened. 3 Stir in the dill, zest and seasoning. Add the white fish and cook for 2-3 minutes. 4 Remove from the heat and stir in the prawns and peas.
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5 Pour the mixture into a Pyrex 35 x 23cm Optimum Rectangular Roaster and leave to cool slightly. 6 Place the potatoes into a large saucepan of salted water and bring to the boil. Cook for 15 minutes until tender. Drain well, then leave to cool slightly. When cool enough to handle, quarter the potatoes and toss with the oil and plenty of salt and pepper. 7 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Bake for 30-40 minutes or until the potatoes have browned and the filling is bubbling at the sides. Per Serving 288kcals, 6.8g fat (2.5g saturated), 31.1g carbs, 7.5g sugars, 27.3g protein, 5.1g fibre, 0.157g sodium
Gluten-free raspberry almond buns Makes 12 190g ground almonds ½ tsp gluten-free bicarbonate of soda ¼ tsp salt 2 eggs, plus 2 egg whites 120g honey 2 tbsp olive oil 1 tsp vanilla
Zest and juice of 1 lemon 125g fresh raspberries 125g white chocolate, roughly chopped 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a Pyrex Asimetria 12-Cup Muffin tray with paper liners. 2 In a medium bowl, whisk together the ground almonds, bicarbonate of soda and salt. 3 In a separate bowl, beat together the eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice until combined. 4 Slowly beat in the dry ingredients until everything is well blended. 5 Gently fold in the berries with a spatula. 6 Divide the mixture between the cups and bake for 20-25 minutes until a skewer inserted into the centre comes out clean. 7 Meanwhile, melt the chocolate in a bowl set over a saucepan of gently-simmering water. Remove from the heat and stir until completely smooth. 8 When the buns have cooled completely, drizzle over a bit of the melted chocolate and leave to set.
Per Serving 219kcals, 14.4g fat (3.2g saturated), 19.6g carbs, 15.7g sugars, 5.7g protein, 2.8g fibre, 0.083g sodium
JUNE/JULY 2015
04/06/2015 16:23
Could you taste the difference? Koko Dairy Free Original tastes remarkably similar to semi-skimmed cow’s milk, yet it’s totally free of dairy, soya, and animal fats. Made from freshly pressed coconut milk its 2% fat content provides medium chain fatty acids (MCFAs) that are more easily digested than saturated animal fats. Fortied with calcium and vitamins, it not only looks like ordinary milk, but you can use it in just the same way. In tea, coffee, with cereals and in cooking. The light, fresh taste won’t dominate the foods you make, so you’ll nd you can use it as a direct replacement. Koko Dairy Free – a no sacrifice alternative to cow’s milk.
CUK-M-123
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EF104_41_Koko Dairy_AD.indd 41
www.kokodairyfree.com
Easy Food 41
04/06/2015 14:53
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
e p i c e R s ' Reader
One star reader shared her favourite snack recipe that makes the most of cupboard staples
CRANBERRY OAT COOKIES Makes 12
Natalie Ryan
New Ross, Co. Wexford “I love making these as I tend to have all the ingredients on hand. You can add or swap any ingredients, like raisins or nuts, and they’re perfect for an on-the-go snack".
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270g oats 90g plain flour ¾ tsp cinnamon ½ tsp bicarbonate of soda ½ teaspoon salt 140g butter, softened 60g light brown sugar 60g caster sugar 1 large egg ½ tsp vanilla extract 1 Preheat the oven to 170˚C/150˚C fan/ gas mark 3 and cover two baking trays with
parchment paper. 2 Stir together the oats, flour, cinnamon, bicarbonate of soda and salt. Use an electric mixer to beat the butter, brown sugar and caster sugar in a separate bowl until light and fluffy. Beat in the egg and vanilla. 3 Add the oat mixture and beat until it is just combined. 4 Drop the dough by heaped tablespoons about 5cm apart on the baking trays, then flatten the mounds slightly with your fingers. 5 Bake for 10-12 minutes until golden brown.
Per Serving 241kcals, 11.4g fat (6.4g saturated), 31g carbs, 10.1g sugars, 4.4g protein, 2.5g fibre, 0.2g sodium
JUNE/JULY 2015
04/06/2015 16:00
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
44-64
IN THIS SECTION WEEKLY MENU PLANNER P44 Keep it simple, keep it quick with our guide to planning a week of meals
www.easyfood.ie
EF104_XX Intro Pages.indd 43
FOOD IN A FLASH P54
Dinner's on the table in no time with these 30-minute marvels
KEEP IT COOL P60
Spend less time in the kitchen when the sun is shining with these delicious no-bake desserts
Easy Food 43
04/06/2015 18:08
Weekly MENU
PLANNER
STYLING ERICA RYAN PHOTOGRAPHY JOCASTA CLARKE
Keep it simple, keep it quick with our easy meal plan
Monday
Quick sticky chicken Serves 4 240ml water 120ml balsamic vinegar 80ml soy sauce 2½ tbsp sugar 3 garlic cloves, crushed 2 tbsp Sriracha or 1 tsp dried chilli flakes 8 chicken drumsticks To garnish: Spring onions, finely sliced
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To serve: Rice Pak choi 1 In a bowl, stir together the water, balsamic, soy sauce, sugar, garlic and Sriracha (or chilli flakes). 2 Pour the sauce mixture into a frying pan around 26cm in diameter, add the chicken and place over a high heat. Bring everything to a boil, then reduce the heat to medium so the mixture simmers gently, not rapidly.
3 Cook for 20-25 minutes, turning the chicken every 7-8 minutes, until the sauce becomes a sticky, jam-like glaze. 4 Remove from the stove and turn to coat the chicken thickly with the glaze. 5 Scatter with spring onions and/or sesame seeds if desired. Serve with rice and pak choi.
Per Serving 212kcals, 5.3g fat (1.4g saturated), 11.7g carbs, 8g sugars, 26.8g protein, 0g fibre, 1.341g sodium
x JUNE/JULY 2015
05/06/2015 08:04
Tuesday
Lemon and thyme pork chops Serves 4 60g butter 65g flour Salt and black pepper 4 pork chops, bone in, about 1cm thick 3 tbsp lemon juice 1 tsp lemon zest 2 garlic cloves, crushed 60ml white wine ½ tsp dried thyme 120ml light cream
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1 Heat a heavy pan over a medium-high heat. Add half of the butter and let it melt. 2 Place the flour in a shallow bowl and stir in some salt and pepper. Dredge the pork chops in the seasoned flour, shaking off any excess. 3 Place the pork chops in the pan and cook for 6-7 minutes on each side until browned. Remove the chops from the pan and set aside. 4 Reduce the heat to medium and place the same pan back on the heat. Add the lemon juice and zest, garlic, wine, thyme and seasoning. 5 Return the chops to the pan and reduce the heat to low. Cover and cook for 15-20 minutes.
6 Remove the pork chops to a plate. Cover with tin foil and keep warm in a low oven. 7 Increase the heat under the pan to medium. Add the cream and stir together, scraping any sticky bits off the bottom of the pan with a wooden spoon. Let the mixture bubble and reduce by about a quarter. 8 Drizzle the sauce over the pork chops and serve immediately. Per Serving 531kcals, 41.8g fat (21.2g saturated), 15g carbs, 0g sugars, 20.7g protein, 0.7g fibre, 0.447g sodium
Easy Food 45
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Wednesday
Summertime club sandwich Serves 2 4 slices good-quality bread (sourdough is nice), lightly toasted Mayonnaise, optional 100g Brie 1 cooked chicken breast, sliced 4 cooked streaky bacon rashers 1 ripe peach, peeled and sliced
Freshly ground black pepper Balsamic syrup, optional 2 small handfuls of rocket To serve: Salad 1 Spread the toasted bread with a light layer of mayonnaise, if using. 2 Layer two of the slices with Brie, chicken, bacon and peach slices. Season with black
pepper and drizzle with a little balsamic syrup, if using. 3 Add some rocket and top with the remaining slices of bread. 4 Serve with a green salad.
Per Serving 670kcals, 32.8g fat (15.3g saturated), 42.4g carbs, 6.4g sugars, 49.7g protein, 2.4g fibre, 1.625g sodium
Make balsamic syrup by mixing 250ml balsamic vinegar with 2 tbsp sugar in a small saucepan. Place over a medium heat until the mixture comes to a gentle boil, then allow to simmer until reduced by half. Cool to room temperature and transfer to a plastic squeeze bottle.
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JUNE/JULY 2015
05/06/2015 08:05
Thursday
4 slices of prosciutto, torn
Serves 2
To serve: Fresh chives, chopped 40g Parmesan, shaved Green salad
6 large eggs Splash of milk Salt and black pepper 20g butter 1 tbsp olive oil 1 red onion, thinly sliced 6 baby new potatoes, cooked and sliced 2 tbsp fresh chives, chopped 2 tbsp fresh parsley, chopped 80g Feta cheese, crumbled
1 In a large bowl, lightly whisk the eggs together with the milk. Season with salt and pepper and set aside. 2 Heat the butter and oil in a 25cm ovenproof non-stick pan over a medium-low heat. Add the onion and cook for 6-7 minutes, stirring occasionally, until soft and caramelised. 3 Add the sliced potatoes and season. Cook for 2-3 minutes, then add the herbs and stir everything together. Turn the grill on to a
Feta, herb and Prosciutto omelette
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medium-high heat. 4 Add the beaten eggs to the pan. Cook gently for 4-5 minutes. Scatter with the Feta and arrange the slices of prosciutto on top. 5 Once the frittata is cooked around the edges, place it under the grill for five minutes. 6 Once cooked, gently slide the frittata out of the pan onto a serving plate. 7 Scatter with some more freshly chopped chives and the Parmesan shavings. Serve hot or cold with a fresh green salad.
Per Serving 664kcals, 45g fat (20.3g saturated), 25.8g carbs, 5.5g sugars, 40.4g protein, 2.6g fibre, 1.909g sodium
Easy Food 47
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Friday
Sundried tomato and seafood tartlets Serves 4 1 sheet of frozen puff pastry, thawed Sundried tomato pesto 2 fillets of white fish, such as hake 1 fillet of salmon 6-8 sundried tomatoes in oil, drained and finely chopped Salt and black pepper 200g cooked prawns 100g sharp Cheddar, grated
48 Easy Food
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To serve: Rocket Mixed roasted vegetables 1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5 and turn the grill on to high. 2 Use the tip of a sharp knife to mark a 2cm border around the outside of the pastry sheet, being careful not to cut all the way through. 3 Spread sundried tomato pesto all over the pastry, staying within the border. 4 Grill the hake and salmon skin-side down for 3-4 minutes until just beginning to turn opaque. Remove the skins and cut the fish into bitesized chunks. Pat dry with kitchen paper. 5 Scatter the fish and tomatoes evenly over
the pastry, keeping it within the border. Season with salt and pepper. Place in the oven and cook for ten minutes. 6 Scatter the prawns evenly over the top of the tart. Sprinkle the Cheddar over everything and return to the oven for another 7-8 minutes until the fish is thoroughly cooked and the cheese has melted. 7 Divide the tart in four, scatter with some rocket and serve with mixed roasted vegetables and some extra pesto, if desired.
Per Serving 696kcals, 37.7g fat (9.9g saturated), 41g carbs, 3g sugars, 47.6g protein, 2g fibre, 0.799g sodium
JUNE/JULY 2015
05/06/2015 08:06
Dublin's Premier Cookery School
Saturday
Caprese tortellini salad Serves 2 For the dressing: 1 medium tomato, halved 1 tbsp red wine vinegar 1 tbsp fresh lemon juice 2 tsp Dijon mustard ½ tsp honey 2 tbsp extra-virgin olive oil 2 garlic cloves, peeled Pinch of dried oregano Pinch of Italian seasoning Salt and black pepper For the salad: 1 x 250g pack of fresh, refrigerated tortellini, any flavour 125g fresh Mozzarella, marinated if available, torn into bitesized pieces www.easyfood.ie
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250g ripe cherry tomatoes Handful of fresh basil leaves To serve: Garlic bread 1 Place all the dressing ingredients in a blender and whizz until smooth. Set aside for at least an hour (overnight if possible) to let the flavours combine. 2 Bring a medium pot of salted water to a boil and cook the tortellini according to the package directions. Drain the tortellini and rinse them under cold water. 3 Transfer the tortellini to a serving bowl. Add the Mozzarella balls, tomatoes and basil and toss everything together. 4 Drizzle the salad with the dressing and serve with garlic bread.
19 South William Street Dublin 2 8 and 4 Week Certificate Courses *** Over 50 Short Courses *** Corporate & Group Cookery Events *** Venue Hire *** Gifft Vouchers
Per Serving 734kcals, 36.5g fat (12.4g saturated), 65.6g carbs, 9.4g sugars, 38.7g protein, 6.9g fibre, 0.989g sodium
cooksacademy.com info@cooksacademy.com tel: 01 6111 667
05/06/2015 09:21
Dessert
Light lemon pudding Serves 4 90g butter, plus extra for greasing 115g caster sugar Zest and juice of 2 lemons 60g self-raising flour 2 large eggs, separated 140ml milk 50 Easy Food
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To serve: Cream or ice cream 1 Preheat the oven to 180°C/160˚C fan/gas mark 4 and lightly grease an 18cm ovenproof dish with butter. 2 Cream the butter, sugar and lemon zest together until light and fluffy. 3 Add the flour and beat until just incorporated. 4 Add the egg yolks, milk and lemon juice and mix until thoroughly combined. 5 Beat the egg whites until they form stiff peaks. Gently fold the egg whites into the
butter mixture. 6 Transfer into the ovenproof dish and place this dish into a roasting tin. Pour enough water into the roasting tin to a depth of about 2cm. 7 Bake for 25-30 minutes or until the top is golden and springy to the touch. Allow to cool for 4-5 minutes, then serve with cream or vanilla ice cream.
Per Serving 386kcals, 21.7g fat (12.8g saturated), 44.9g carbs, 31.4g sugars, 6.4g protein, 1.2g fibre, 0.182g sodium
JUNE/JULY 2015
05/06/2015 08:07
Sunday Thai basil beef noodles Serves 4 900g minced beef 100ml sweet chilli sauce 80ml soy sauce 1 tbsp lime juice 1 tbsp Thai fish sauce (nam pla) 2 garlic cloves, crushed 2cm piece of fresh ginger, peeled and grated ½ tsp black pepper 120ml beef stock 120g carrots, peeled and sliced into
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matchsticks 1 red chilli, deseeded and finely sliced 1 tsp dried basil To serve: Noodles Fresh basil leaves Sliced chillies Lime wedges 1 Place a pan over a medium-high heat. Cook the mince for 5-6 minutes until browned, stirring occasionally. 2 In a small bowl, whisk together the sweet chilli sauce, soy sauce, lime juice and fish sauce until combined. 3 Drain any excess fat from the beef. Add
the garlic and ginger and cook, stirring, for 1-2 minutes. Season with the black pepper. 4 Add the stock and simmer for 1-2 minutes. Add the carrots, chilli and dried basil and cook for 3-4 minutes until the vegetables begin to soften. 5 Add the sweet chilli mixture and simmer for 2-3 minutes, stirring occasionally. 6 Serve with rice or noodles and garnish with fresh basil leaves, sliced chilli peppers and lime wedges.
Per Serving 365kcals, 11.4g fat (4.9g saturated), 17.2g carbs, 2.1g sugars, 48.2g protein, 1.4g fibre, 1.86g sodium
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Easy Food 51
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Loose ends
Top tips for making the most of your weekly shop!
Dessert
Minted grapefruit sorbet Makes 4-6 240ml boiling water 20g fresh mint leaves, chopped 100g sugar Juice of 2 red grapefruits (about 480ml) To serve: Fresh mint Strawberries, sliced 1 Combine the water, mint and sugar in a saucepan. Place over a high heat and bring to a boil, stirring until the sugar is completely dissolved. 52 Easy Food
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2 Reduce the heat and simmer, uncovered, for three minutes. 3 Add the grapefruit juice. Press the mixture through a fine-mesh sieve and discard any solids. Allow the mixture to cool completely. 4 Freeze the mixture in a shallow non-metal container for about three hours or until frozen. Remove from the freezer and stir with a fork, crushing any lumps every half an hour. 5 Serve in glasses or bowls, topped with some fresh mint leaves.
■ Mix the leftover cream from the pork chops with an equal amount of the sundried tomato pesto from the Sundried Tomato and Seafood Tartlets. Chop up any sundried tomatoes and add them to the sauce, then heat through and season to make a tasty sauce for chicken or pasta. ■ If you don’t want to buy both Brie and Feta, just go for the Brie and use cubes of that in the Feta, Herb and Prosciutto Omelette. ■ If you buy a box with two sheets of puff pastry, you can use one of them for the Sundried Tomato and Seafood Tartlets and use the other sheet to make sausage rolls or a summery tomato tart. ■ If you like it spicy, then Sriracha (from the Quick Sticky Chicken) is a handy storecupboard staple, and it’s great to see it stocked in supermarkets. We use it to add a touch of fiery heat to everything from soups to stir-fries; it’s especially good on our morning eggs! ■ If you’ve still got a chunk of ginger left over from the Thai Basil Beef Noodles, the best thing to do is peel it, chop it into 3cm pieces and pop it in a small tub to freeze. Next time you need some, the ginger can be grated straight from frozen! ■ Add any leftover mint leaves to a jug of iced water for a refreshing summer thirstquencher.
Per Serving 89kcals, 0.1g fat (0g saturated), 23.2g carbs, 22.1g sugars, 0.6g protein, 1.1g fibre, 0.001g sodium
x JUNE/JULY 2015
05/06/2015 08:11
NEW NEW
EF104_53_Dairymaid_AD.indd 1
04/06/2015 15:02
DI N N E R ’ S
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STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
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One-pan chicken arriabiata
320g spaghetti, linguine or fettuccine 1 tsp dried oregano Salt and black pepper Pinch of dried chilli flakes
1 tbsp olive oil 450g boneless and skinless chicken fillets, cut into bite-sized cubes 1 large onion, chopped 6 garlic cloves, crushed 2 red chillies, finely chopped 700ml tomato passata 240ml red wine 480ml chicken stock
To serve: Parmesan, grated Fresh basil, chopped
Serves 4
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1 Heat the olive oil in a large pan over a medium-high heat and cook the chicken for five minutes until it begins to brown. Add the onion and cook until softened. Add the garlic and chillies and cook for another minute.
S HE
E
30
2 Add the rest of the ingredients to the pan, breaking the pasta in half if necessary, and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the pasta is cooked, stirring occasionally. If the sauce looks as if it’s reducing too quickly, add extra chicken stock as needed. 3 Serve topped with Parmesan cheese and fresh basil.
Per Serving 552kcals, 14.1g fat (3.1g saturated), 50.8g carbs, 10.2g sugars, 42.8g protein, 0.9g fibre, 0.549g sodium
JUNE/JULY 2015
04/06/2015 16:02
RV E L
what’s for dinner? quick dinners
Simple egg, spinach and tomato bake Serves 2
2 tbsp olive oil 2 shallots, chopped 4 tomatoes, diced Salt and black pepper Two large handfuls of fresh spinach 4 spring onions, chopped 4 eggs 80g goat’s cheese
2 Add the tomatoes and season well. Add the spinach and spring onions and cook for 30 seconds. 3 Make four wells for the eggs. One by one, crack them into a small ramekin and pour one into each well, being careful to keep the yolks intact. 4 Crumble over the goat’s cheese and add a little more seasoning. 5 Put a lid over the pan and cook for about five minutes until the egg whites are set but the yolks are still runny. Serve with garlic bread or roasted baby potatoes.
To serve: Garlic bread or roasted baby potatoes 1 Heat the oil in a pan over a medium-low heat and cook the shallots for 5-6 minutes.
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Per Serving 493kcals, 37.6g fat (14.7g saturated), 15.9g carbs, 8.8g sugars, 26.7g protein, 4.2g fibre, 0.369g sodium
Easy Food 55
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Top Ti p
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From our guest editor: "I love flatbreads – they’re so versatile, and the combination of steak and creamy Feta is a truly lovely one that you should definitely try. The juices from the steak seep into the Feta, making it even more gorgeous."
Steak salad flatbreads Serves 2
2 tbsp olive oil 250g sirloin or minute steak, sliced into strips Salt and black pepper 1 onion, thinly sliced 1 courgette, thinly sliced 1 garlic clove, crushed 1 x 20cm thin-base gluten-free pizza base 120ml tomato passata 120g Feta, crumbled Handful of fresh coriander, chopped 2 carrots, grated 2 spring onions, chopped
56 Easy Food
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To serve: Hot chilli sauce, optional Mixed leaves
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Heat a tablespoon of oil in a large pan over a high heat until smoking. Season the steak strips and sear for 2-3 minutes. Remove to a warm plate and cover with foil. 3 Heat the remaining oil in a pan over a medium heat and cook the onion and courgette for 4-5 minutes or until tender. Add the garlic and cook for another 30 seconds, then set aside. 4 Cook the pizza base in the oven for 3-4
minutes. Remove and spread with the tomato passata. Top with the sliced steak, courgette mixture and Feta. Return to the oven for another 5-6 minutes or until the edges are crispy. 5 Remove and top with fresh coriander, carrots and spring onions. Season with salt and pepper and drizzle with hot chilli sauce of your choice, if desired. Slice into four triangles and serve with some mixed leaves.
Per Serving 739kcals, 37.7g fat (14g saturated), 49.4g carbs, 12.5g sugars, 51.7g protein, 6.5g fibre, 0.811g sodium
JUNE/JULY 2015
04/06/2015 15:07
weekend drinks what’s forcooking dinner? summer quick dinners
Sticky Asian fish Serves 2
1 tbsp sesame oil ½ a red chilli, finely chopped 3 tbsp honey 1 tbsp soy sauce 2cm piece of ginger, peeled and grated 1 garlic clove, crushed Juice of ¼ lime Black pepper 2 fillets of sea bass, skin on ½ tsp cornflour 1 tbsp brown sugar To serve: Handful of fresh coriander, torn ½ red chilli, finely sliced 1 spring onion, chopped Lime wedges Rice or salad
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. In a small bowl, combine the oil, chilli, honey, soy sauce, ginger, garlic and lime. Season with black pepper. 2 Place the sea bass fillets on a baking tray, skin-side down. Sprinkle with the cornflour and gently rub it into the fish. 3 Spoon on the honey-soy sauce mixture. Sprinkle on the sugar and place in the oven to cook for 8-10 minutes until thoroughly cooked, basting with the sauce in the tray halfway through. 4 Remove from the oven and baste again with the sauce. Transfer to serving plates and scatter with coriander, slices of chilli and spring onion. 5 Serve with lime wedges and some boiled rice or salad. Per Serving 318kcals, 9.5g fat (1.6g saturated), 34g carbs, 30.7g sugars, 25.1g protein, 0.5g fibre, 0.542g sodium
x
Pamela Porter “This is such an easy dish to prepare and cook. I made it for two adults and three children, so I doubled the quantities. All five of us loved it. I served it with wholemeal basmati rice and asparagus and all of the plates were cleaned. 'Fishtastic' was how my son Adam summed it up! The garnish adds a nice splash of colour and flavour. Be sure to keep marinade for serving up the fish, otherwise it could be quite dry. Good-quality fresh fish also adds flavour, and I got the fish shop to remove all the bones for me. It is a lovely, light dish – ideal for summer.”
www.easyfood.ie
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04/06/2015 15:08
Grilled veggie ciabattas Serves 4
2 garlic cloves, crushed 6 tbsp low-fat mayonnaise 1 tsp lemon juice 1 medium aubergine, sliced into 1cm rounds 2 large Portobello mushrooms Cooking spray Salt and black pepper 4 ciabattas, cut open and lightly toasted 8 slices of Cheddar, Gouda or Gruyère 2 large handfuls of rocket or baby spinach 2 tomatoes, sliced
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1 Preheat the grill to a medium-high heat. 2 In a small bowl, combine the garlic with the mayonnaise and lemon juice. 3 Use a teaspoon to gently scrape the gills from the mushrooms (they are edible but can turn a dish an unappetising dark grey colour). 4 Coat both sides of the aubergine slices and mushrooms with cooking spray and season. Grill the vegetables for 3-4 minutes, turning once, until tender and browned on both sides. The mushrooms may take 1-2 minutes longer than the aubergines. When cool enough to handle, slice the mushrooms.
5 Spread the garlic mayonnaise on each piece of ciabatta. Place two slices of cheese on the top half of each ciabatta and melt under the grill until bubbling. 6 Layer the aubergines, mushrooms, rocket or spinach and tomato slices onto the bottom halves of the ciabattas and sandwich with the top halves.
Per Serving392kcals, 11.6g fat (3g saturated), 52.8g carbs, 9.5g sugars, 14.3g protein, 8.2g fibre, 1.15g sodium
JUNE/JULY 2015
04/06/2015 15:09
sealedinflavourfulness EXTRA TASTY WHOLE CHICKEN
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moyparkchicken.com 22/05/2015 05/06/2015 14:33 11:37
Keep it
cool
Save time in the kitchen when the sun is shining with these tasty no-bake treats
60 Easy Food
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JUNE/JULY 2015
05/06/2015 08:15
what's for dinner? no-bake desserts
Gluten-free carrot cake energy bites Makes 12 3 Medjool dates 4 dried apricots 2 tbsp apple sauce 2 tbsp honey or maple syrup 1 tsp vanilla extract 150g pure (gluten-free) oats 60g ground almonds ¼ tsp ground cinnamon A pinch of ground ginger A pinch of ground nutmeg 90g carrots, grated A small handful of desiccated coconut 1 Combine the first five ingredients in a food processor and pulse until combined. 2 Add the remaining ingredients, except for the desiccated coconut, and continue to process until the mixture is well-blended and sticks together easily. 3 Place the coconut in a small bowl. Roll heaped tablespoon amounts of the mixture into balls, then roll in the coconut to coat. Set aside on a tray lined with parchment paper while you repeat with the rest of the mixture. Refrigerate for 30 minutes before serving.
Per Serving 118kcals, 4.5g fat (1.3g saturated), 17.6g carbs, 7g sugars, 3.1g protein, 2.9g fibre, 0.007g sodium
x
Raspberry lemon cheesecake cups Serves 8 90g almond biscuits, crushed 30g butter, melted 100g cream cheese 2 tbsp icing sugar 1 tbsp lemon juice For the raspberry sauce: 60g raspberries 1 tbsp icing sugar 1 tsp lemon juice 1 Mix the crushed biscuits and melted butter until all the biscuits are moist, then press the mixture firmly into the bottom of eight serving glasses. 2 Beat together the cream cheese, icing sugar and lemon juice until fluffy. Spoon into www.easyfood.ie
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Michelle Farrell “These went down a treat this weekend. It’s such a simple and quick recipe there is no excuse for not having dessert. Everyone enjoyed it. The children helped out and enjoyed crushing the biscuits for the base. It’s a tasty combination of the crunchy almond base and the tart/sweet lemon and raspberry toppings. It looks good too, good enough to serve at a dinner party or outdoors for a summer barbecue. We will definitely have this again. Everyone enjoyed it: mum, dad and three children. I replaced the cream cheese with a lactose-free version as we have two lactose intolerant people, but there was no taste difference.”
each of the dessert glasses, smoothing the top as much as possible. 3 Combine the raspberry sauce ingredients in a food processor and purée until smooth. Strain the mixture through a mesh sieve to remove any seeds or pulp. Top each glass
with a layer of raspberry sauce and refrigerate for at least one hour to set. Per Serving 141kcals, 10.4g fat (4.9g saturated), 10.6g carbs, 3.3g sugars, 2.1g protein, 1g fibre, 0.064g sodium
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Mixed berry custard waffles Serves 8-10 100ml double cream 300ml fresh milk 2 egg yolks 3 tbsp cornflour 100g caster sugar 1 tsp vanilla extract 200ml whipped cream 8 sweet waffles 300g mixed berries 1 Combine the cream and milk in a small saucepan and warm over a low heat just until bubbles form at the sides of the pan. 2 Whisk the egg yolks, cornflour, sugar and vanilla in a separate bowl. Gradually whisk in the hot milk mixture until combined. 3 Pour the mixture back into the saucepan and heat, stirring constantly with a wooden spoon, for a few minutes until thick. Leave to cool. 4 Stir the custard with the whipped cream until combined. 5 Toast the waffles until warm and top with the custard cream and fresh berries to serve. Per Serving 265kcals, 16.5g fat (8.6g saturated), 26.9g carbs, 18.4g sugars, 3.2g protein, 1.1g fibre, 0.027g sodium
62 Easy Food
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JUNE/JULY 2015
05/06/2015 10:02
what's for dinner? no-bake desserts
Mint chocolate cream cake Serves 8-10 420ml cold double cream 50g caster sugar ž tsp mint extract 250g chocolate wafer biscuits 150g chocolate chips (or chopped chocolate) 1 Beat together the cream, sugar and mint extract with an electric whisk until the mixture forms stiff peaks. 2 Line a standard 900g loaf tin with parchment
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paper so that it hangs off the sides. 3 Line the bottom of the tin with the wafer biscuits, creaking them if necessary to fit. Spread a layer of the mint cream mixture over the top. Continue layering, ending with a layer of mint cream, until you reach the top. Sprinkle the top with the chocolate chips. 4 Refrigerate for at least five hours until set. 5 When ready to serve, gently lift the whole cake out of the tin by the parchment paper. Peel off the paper and slice to serve. Per Serving 383kcals, 27.6g fat (17.5g saturated), 30.7g carbs, 21g sugars, 3.9g protein, 1g fibre, 0.065g sodium
Easy Food 63
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White chocolate ginger biscuit cake Serves 10 1 x 400g tin of condensed milk 100g butter 230g white chocolate 400g ginger snap biscuits, crushed 3 tbsp toffee dessert sauce 1 Combine the condensed milk, butter and white chocolate in a large saucepan over a low heat, stirring constantly until melted.
64 Easy Food
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2 Stir in the crushed biscuits, reserving one handful, until they are all coated. 3 Pour the mixture into standard 900g loaf tin lined with a double layer of cling film. Smooth the top and scatter over the reserved biscuits. Drizzle over the toffee sauce and refrigerate for at least five hours until set. 4 To remove from the tin, lift out by the cling film. Slice the cake into bars to serve.
Per Serving 516kcals, 24.8g fat (11.7g saturated), 67g carbs, 35.3g sugars, 6.7g protein, 0g fibre, 0.129g sodium
JUNE/JULY 2015
05/06/2015 08:17
Experience St. Tola GOATS CHEESE
St.Tola Goats Cheese continues to be made outside the village of Inagh in Co.Clare for over 30 years, initially by Meg and Derrick Gordon who passed on the craft tradition to Siobhán Ní Ghairbhith in 1999. It is one of the few Irish farmhouse cheeses made from milk from its own family farm, making it truly artisan. The flavours of the multi-award-winning range are truly indicative of the environment in which they are made, showing the true provenance of the cheese. Siobhán and her dedicated team also rear male kids for meat, which is sold to the public and to restaurants including The Brooklodge Hotel, Macreddin, Co.Wicklow and Kai Café in Galway. Siobhan and her team were awarded Best Artisan Producer at the 2014 Blas Na hÉireann Awards, adding to St.Tola’s continued recognition of being Ireland's leading soft Irish goat’s cheese. St.Tola can be found at farmers' markets, independent food shops, SuperValu and Tesco stores nationwide, and in the shop on the farm. Guests are welcome to schedule a tour of the farm, or can pay a visit on the farm’s Open Day on Monday, 29th June as part of The Burren Food Trail and Discover Farmhouse Cheese Series.
For more information, visit www.st-tola.ie.
sainttola www.easyfood.ie
EF104_65_St. Tola_AD.indd 65
@sttolacheese
sugar, vinegar, 1 Combine the water, e root and chilli, star anise, liquoric Bring to the an. cep sau a in cardamom t and leave boil, then turn off the hea s. to stand for 30 minute es and bring slic t troo bee 2 Add the utes. Remove to a simmer for five min to chill. from the heat and leave and crème ese che t’s goa the 3 Whisk the chives. fraîche until light. Stir in and leave to Transfer into a piping bag set in the fridge. t discs from the Ser ves 4-6 4 Remove the beetroo half of the discs liquid and pat dry. Lay pipe on some 250ml water on a ser ving plate and then top with 200g caster sugar goat’s cheese mousse, r ega vin Ser ve with pea 250ml red wine another beetroot slice. d ppe cho and ed . ½ red chili, deseed shoots and basil leaves 1 star anise saturated), 37g (0g fat Per Serving 209kcals, 6.1g vailable, ein, 0.7g fibre, 0.07g sodium 1 liquorice root (if una carbs, 36.1g sugars, 2.2g prot se) use a second star ani ds 2 cardamon see led and 2 medium beetroot, pee nds rou ck thi sliced into 2mme ees Ch ats 120g St. Tola Go e 60g crème fraîch Fresh chives, chopped
ST. TOLA WITH BEETROOT
To ser ve: Pea shoots Fresh basil leaves
of Sheedys Hotel, Recipe by John Sheedy a TripAdvisor Award of e, Clar Lisdoonvarna, Co. -2015. Tel: (065) 7074026 Excellence winner 2013 www.sheedys.com
Easy Food 65
04/06/2015 15:11
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04/06/2015 15:19
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
68-90
IN THIS SECTION PICK A SIDE P68
Are you a stickler for savoury pizza or would a sweet fix tickle your tastebuds?
www.easyfood.ie
EF104_XX Intro Pages.indd 67
BARBECUE BASICS P70
15 WAYS WITH AND THE TREAT COOKING BBQ FLAVOURS LIVIN' IS EASY YOURSELF P88 WITH "A" P90 P79 P83 Make the most of We kick off our new
We return to the classics with our Add the perfect ultimate guide to finishing touches barbecue favourites with our marinades, rubs and sauces
those rare moments culinary A-Z with Cool down with alone with our just- seasonal aubergines these refreshing drinks for kids and for-one cheeseboard adults
Easy Food 67
04/06/2015 18:08
PICK A SIDE Are you a stickler for savoury pizza or does the sound of a sweet fix tickle your tastebuds? Make your choice…
Sweet Chocolate, hazelnut and strawberry pizza Makes 2 pizzas (serves 8) 300g strong bread flour 1 tsp instant yeast (from a sachet or a tub) 1 tsp salt 200ml warm water 1 tbsp olive oil 1 tbsp butter, melted 80g chocolate-hazelnut spread To serve: Vanilla ice cream Crushed hazelnuts Sliced strawberries
STYLING ERICA RYAN PHOTOGRAPHY JOCASTA CLARKE
1 Put the flour into a large bowl, then stir in the yeast and salt. Make a well and pour in the water and oil. Stir the mixture together with a wooden spoon until it forms a soft, fairly wet dough. 2 Turn the dough onto a lightly floured surface and knead for five minutes until smooth. Cover loosely with a tea towel and set aside for 10 minutes. 3 Preheat the oven to 230˚C/210˚C fan/gas mark 8 and lightly flour two baking trays or pizza stones. 4 Knead the dough for 1-2 minutes, then split it in two. On a floured surface, roll out the dough into large rounds, about 25cm across; the dough should be very thin. Lift the rounds onto the baking trays. 5 Brush the pizza bases with butter and bake for 8-9 minutes, or until just beginning to crisp. Spread with the chocolate-hazelnut spread and return to the oven for 1-2 minutes. 6 Top the chocolate pizzas with a scoop of vanilla ice cream each and decorate with crushed hazelnuts and sliced strawberries. Serve immediately.
Per Serving 329kcals, 14.5g fat (6.8g saturated), 43.7g carbs, 15.1g sugars, 7.6g protein, 3.2g fibre, 0.334g sodium
68 Easy Food
EF104_68-69_Which side are you on.indd 68
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JUNE/JULY 2015
04/06/2015 15:25
what's for dinner? sweet or savoury
Top Tip
Savoury
airy in ridge D Toonsb make truly rk milk Co. Co buffalo tic Irish n’t worry s ta n fa o rella! D buffalo Mozza n’t find se a a c u o if y st u rella: ju milk Mozza f cow’s o ll a b r . a regula ll re Mozza
Mozzarella, prosciutto and tomato pizza Makes 2 pizzas (serves 4) 300g strong bread flour 1 tsp instant yeast (from a sachet or a tub) 1 tsp salt 200ml warm water 1 tbsp olive oil, plus extra for drizzling 250g ball of buffalo Mozzarella, sliced 8 slices prosciutto, torn 10 cherry tomatoes, halved To serve: Black pepper 2 handfuls of rocket leaves 40-50g Parmesan, shaved 1 Put the flour into a large bowl, then stir in the yeast and salt. Make a well and pour in the water and olive oil. Stir the mixture together with a wooden spoon until it forms a soft, fairly wet dough. 2 Turn the dough onto a lightly floured surface and knead for five minutes until smooth. Cover with a tea towel and set aside for ten minutes. 3 Preheat the oven to 230˚C/210˚C fan/gas mark 8 and lightly flour two baking trays or pizza stones. Pat the slices of Mozzarella dry with kitchen paper. 4 Knead the dough for 1-2 minutes, then split it in two. On a floured surface, roll out the dough into large rounds, about 25cm across; the dough should be very thin. Lift the rounds onto the prepared baking trays. 5 Drizzle the pizza bases with extra-virgin olive oil, then arrange the slices of Mozzarella on top. Add the torn prosciutto and tomatoes. 6 Bake for 8-10 minutes or until the bases are crisp and golden and the cheese has melted. 7 Season the pizzas with black pepper and scatter each with a handful of rocket leaves. Top with the Parmesan shavings and drizzle with some additional olive oil, then slice and serve immediately. Per Serving 601kcals, 20.6g fat (9.7g saturated), 67.6g carbs, 9.2g sugars, 40g protein, 6.5g fibre, 1.425g sodium
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EF104_68-69_Which side are you on.indd 69
Easy Food 69
04/06/2015 15:26
Barbecue basics We go back to the classics with our ultimate guide to barbecue favourites
70 Easy Food
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JUNE/JULY 2015
04/06/2015 16:10
weekend cooking barbecue classics
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Easy Food 71
04/06/2015 16:11
Sweet and smoky cheeseburgers Serves 8
1 tbsp olive oil 1 onion, finely chopped 800g good-quality beef mince Handful of fresh parsley, finely chopped (or 1 tsp dried parsley) 60g Parmesan cheese, grated 1 tbsp mustard 1 tsp Worcestershire sauce 1 tsp ketchup 1 large egg 80g fresh breadcrumbs Salt and black pepper 8 burger buns 8 slices of cheese (try sharp Cheddar, Gruyère, blue cheese or Emmental)
Cover
To serve: Barbecue sauce Toppings and sauces of choice 1 Heat the olive oil in a pan over a medium heat and cook the onion for 5-6 minutes, stirring occasionally, until soft but not coloured. Transfer to a large mixing bowl and allow to cool completely . 2 When cool, add the mince, parsley, Parmesan, mustard, Worcestershire sauce, ketchup, egg and breadcrumbs and season generously with salt and pepper. 3 Mix everything together thoroughly using clean hands. 4 Turn the mixture out onto a clean work surface and divide into eight equal pieces. Shape each one into a fat burger around 8cm wide and 3cm thick. Use your thumb to press
Cook the
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an indentation into the centre of each patty. 5 Transfer the burgers to a tray, cover with cling film and place in the fridge to chill for one hour. Remove and allow to sit at room temperature for 20 minutes. 6 Cook the burgers on the barbecue over a high heat for two minutes on each side, then move them to a lower-heat area of the grill and cook for five minutes on each side. 7 In the last minute of cooking, place a slice of cheese on top of each burger and lightly toast the buns. Serve with barbecue sauce and your preferred toppings.
Per Serving 446kcals, 14.6g fat (5.2g saturated), 31.2g carbs, 4.8g sugars, 45.2g protein, 1g fibre, 0.643g sodium
p.128 Turn to asy r for ou e ade m e hom ue c e rb a b e sauc !
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04/06/2015 18:32
weekend cooking barbecue classics
Quick potato salad
Corn on the cob
500g baby new potatoes, larger ones cut in half 2 rashers, chopped 3 tbsp light mayonnaise 2 tbsp low-fat Greek yoghurt 2 tsp wholegrain mustard 3 pickled gherkins, chopped 3 spring onions, chopped Salt and black pepper
6 fresh cobs of corn 90g butter, softened 1 tsp salt 1 tsp fresh basil 1 tsp fresh thyme 1 tsp fresh parsley 1 tsp chilli flakes
Serves 4
1 Cook the potatoes in salted boiling water for 15-20 minutes, until just tender. Drain and leave to cool slightly. 2 Meanwhile, cook the chopped rashers in a pan over a medium-high heat until crisp. Set aside and leave to cool slightly. 3 In a large bowl, mix the mayonnaise, yoghurt, mustard, gherkins and spring onions. 4 Add the potatoes while still slightly warm and season generously. Add the rashers and stir to combine everything together. Per Serving 137kcals, 4.3g fat (0.7g saturated), 21.5g carbs, 2.1g sugars, 4.1g protein, 3.6g fibre, 0.290g sodium
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Serves 6
1 Place each corn cob on a square of tin foil large enough to wrap it in.
2 In a small bowl, mix all the remaining ingredients together. Rub one sixth of the mixture into each corn cob. 3 Wrap the foil up around the corn and cook on the barbecue for 15 minutes, turning often.
Per Serving 249kcals, 12.2g fat (7.7g saturated), 34.3g carbs, 6g sugars, 5.2g protein, 2.1g fibre, 0.494g sodium
What is your top tip for making the most of your barbecue?
"If you can, invest in a barbecue that has a thermal stat on it; this regulates the temperature on your barbecue and essentially allows you to use the barbecue as an oven. They’re a little more expensive, but well worth it as you can cook anything from the basic burgers to whole joints of meat on it. I’d say we use our barbecue at home up to 70 days a year, and that’s all because we can maximise it as a cooking tool."
From our guest editor
Easy Food 73
04/06/2015 16:12
What do you always have on hand before starting to barbecue?
"The best part about barbecuing is that it can be as simple or complex as you like, and there’s usually almost no clean-up! I’m intrigued by rubs and marinades as they can really turn a basic ingredient into something special. I love the whole process of barbecuing, so I always have foil trays for roasting vegetables and fish, but sometimes all I bring is the meat and a good pair of tongs… and a warm coat if it’s nippy outside!"
From our guest editor
Top Tbiuptter
This dill great makes a t for animen accomp of fish. any kind
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04/06/2015 16:13
weekend cooking barbecue classics
Barbecued salmon fillets with dill butter Serves 4
60g butter, softened 3 tsp fresh dill, finely chopped Salt and black pepper 4 salmon fillets 2 tbsp vegetable oil
Top dTicpolour,
e For add g half s u try in , abbage white c d re half
To serve: Lemon wedges 1 In a small bowl, blend the butter with the dill and season with salt and pepper. 2 Remove the salmon from the refrigerator and season with salt and black pepper. Let it sit at room temperature for 20 minutes. 3 Pour a little vegetable oil onto some kitchen paper and use tongs to wipe the grates with it. Rub the salmon with the oil and place, skin side up, onto the barbecue. Cook, undisturbed, over a high heat for 3-4 minutes, depending on thickness. 4 Carefully turn the salmon with a spatula. If using a gas grill, reduce the heat to medium. If using a charcoal grill, move the salmon to the cooler side of the grill. Cover and cook for another 4-5 minutes until just cooked through. 5 Top the salmon pieces with the dill butter and serve with lemon wedges. Per Serving 406kcals, 30g fat (10.6g saturated), 0.6g carbs, 0g sugars, 34.8g protein, 0g fibre, 0.205g sodium
Crunchy coleslaw Serves 4
3 carrots 1 medium white cabbage, outer leaves and core removed 1 small onion, finely sliced 3 tbsp low-fat natural yoghurt 2 tbsp mayonnaise 1 tbsp wholegrain mustard Salt and black pepper 1 Remove the peel from the carrots and discard. Use the peeler to stripp the carrots into ribbons. 2 Use a sharp knife to shred the cabbage as finely as you can. 3 Place the carrots and cabbage in a bowl with the onion, yoghurt, mayonnaise and mustard. Mix well and season with salt and lots of black pepper. Per Serving 129kcals, 3.4g fat (0.6g saturated), 22.8g carbs, 11.9g sugars, 4.6g protein, 7.4g fibre, 0.228g sodium
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Aside from the typical burgers and sausages, what else do you like to cook on the barbecue? "I’ve actually cooked the entire Christmas dinner on the barbecue! I was a bit obsessed with barbecuing at the time, so I was out back with a glass of wine cooking away while everyone was chatting inside! I covered the turkey with foil so the meat could steam gently with its lovely aromatic flavours, then removed the foil so it could brown all over. I didn’t tell anyone until after it was done and they were all so surprised to learn it can all be done on the barbecue. People think you need the flames to be licking the meat, but that’s not the case at all when you barbecue. Once you know how to regulate the temperature, you can cook nearly anything."
From our guest editor
Easy Food 75
04/06/2015 16:14
Top Tipextra
e Fancy som ding red ad y Tr ? gs toppin s, sliced er pp pe and green edium m a er and fried ov ft, some heat until so d/or some dill pickles an sl cole aw.
Herby hot dogs Serves 4
4 good-quality pork sausages with herbs 4 small crusty rolls For the onion relish: 50g butter 2 large onions, finely sliced 20g brown sugar 1 tbsp balsamic vinegar 1 tbsp lemon juice To serve: Rocket or lamb's lettuce American mustard Ketchup 1 For the onion relish, melt the butter in a large saucepan over a medium-low heat. Add the onions and cook gently for 20-25 minutes, stirring occasionally, until softened but not browned. 2 Add the sugar, balsamic vinegar and lemon juice and continue to cook gently for another half an hour, stirring occasionally. Towards the end of the cooking time, increase the heat to medium-high and cook off any excess liquid, stirring continuously, until the onions are soft and sticky. Leave to cool a little. 3 Cook the sausages on the barbecue over a medium heat for 15-20 minutes, turning occasionally, until thoroughly cooked. 4 To serve the hot dogs, split the crusty rolls and fill with rocket or lettuce. Place a sausage in each roll and top with a generous spoonful of onion relish. Finish with mustard and/or ketchup, if desired. Per Serving 334kcals, 14.4g fat (7.6g saturated), 42g carbs, 9.1g sugars, 9.5g protein, 2.6g fibre, 0.505g sodium
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weekend cooking barbecue classics
Sticky chicken drumsticks Serves 4
8 chicken drumsticks For the marinade: 2 tbsp honey 3cm piece of fresh ginger, peeled and grated 2 garlic cloves, crushed 1 tsp Chinese five spice 2 tsp soy sauce 2 tsp sweet chilli sauce 2 tsp tomato purĂŠe 1 tbsp sesame oil
1 Slash the skin on each drumstick three or four times with a sharp knife. Place them in a non-metallic bowl or a sealable plastic bag. 2 Combine all of the remaining ingredients and pour over the drumsticks. Leave to marinate for at least three hours, or overnight if possible, turning occasionally. 3 Cook the drumsticks on the barbecue over a medium-high heat for about 20-25 minutes, brushing with any marinade left in the dish as they cook. Ensure the chicken is cooked throughout before eating. Serve with coleslaw and grilled corn on the cob.
Per Serving 241kcals, 8.9g fat (1.9g saturated), 13.6g carbs, 9.2g sugars, 26.1g protein, 0.7g fibre, 0.227g sodium
x From our guest editor: "These are a fantastic snack and thoroughly moreish. I love cooking with Chinese sive spice – it gives a delicious complexity to any dish."
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Easy Food 77
04/06/2015 16:15
Simple veggie skewers Serves 4
2 courgettes, cut into chunks 1 red and 1 yellow pepper, cut into chunks 1 red onion, cut into chunks 8 chestnut mushrooms 8 cherry tomatoes 250g halloumi, cut into chunks 5 tbsp olive oil Salt and black pepper Juice of ½ a lemon 1-2 tsp chilli flakes 8-10 skewers, soaked in water if wooden
To serve: Couscous Tzatziki 1 Place all of the vegetables and halloumi in a large bowl and drizzle with the olive oil. Season generously with salt and pepper, squeeze in the lemon juice and sprinkle with the chilli flakes. Toss to coat and cover the bowl with cling film. Place in the fridge for at least three hours, or overnight if possible, stirring occasionally. 2 Remove the vegetables from the fridge and thread, alternating, onto skewers. 3 Cook on the barbecue over a high heat for 2-3 minutes per side until lightly charred. 4 Serve with couscous and tzatziki. Per Serving 458kcals, 34.4g fat (13.9g saturated), 25.1g carbs, 9.7g sugars, 18.8g protein, 6.4g fibre, 0.693g sodium
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5 WAYS WITH MARINADES WHAT’S THE DIFFERENCE?
A marinade is a liquid mixture of an acid and a base. Its purpose is to tenderise meat while adding intense flavours. Marinate meats for at least three hours, or overnight where possible. A dry rub is a mixture of salt, pepper, herbs and spices and is used to infuse flavour and add texture. Massage a dry rub into the meat or fish just before cooking it. The sauces shown here are to serve with meat or fish rather than for cooking.
TANDOORI YOGHURT MARINADE
Best for: a whole spatchcocked chicken, or bone-in, skin-on chicken pieces. Makes enough for 8 chicken thighs or drumsticks. In the bowl of a food processor, combine 250g plain yoghurt with 3 tbsp lemon juice, 2 tbsp lemon zest, 3 tbsp extravirgin olive oil, 3 chopped shallots, 4 tbsp chopped fresh mint, 4 peeled garlic cloves, ½ tsp ground cumin, ½ tsp ground coriander and a pinch of ground cinnamon. Whizz until smooth.
SOY, GARLIC AND GINGER MARINADE
Best for: steaks. Makes enough for 4 medium-sized steaks. Whisk together 4 tbsp soy sauce, 4 tbsp olive oil, 4 crushed garlic cloves, 4 www.easyfood.ie
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tbsp lemon juice and 1 tbsp sweet chilli sauce. Peel and grate a 3cm piece of ginger and add this to the mixture. Stir to combine well.
MEDITERRANEAN MARINADE
Best for: lamb chops or steaks. Makes enough for 6 lamb chops. Crush 4 garlic cloves with the leaves of 4 rosemary sprigs, 1 tsp dried oregano, 1 tsp salt and plenty of black pepper. Mix in 5 tbsp olive oil, 2 tbsp red wine vinegar, 2 tbsp balsamic vinegar and 1 tsp brown sugar.
garlic cloves, the juice of 1 lime, 2 tbsp fish sauce, 1 tbsp soy sauce and 1 ½ tbsp brown sugar. Peel 1 stalk of lemongrass and finely slice the white part only, adding this to the marinade.
MOJITO MARINADE
Best for: chicken, fish or shellfish, tofu or pork. Makes enough for 6-8 chicken fillets. In a food processor, combine 2 shallots, 4 tbsp chopped fresh mint, 60ml rum, 1 tbsp lime zest, 120ml lime juice, 3 tbsp honey, 2 tbsp rapeseed oil and 1 tsp of salt.. Pulse until the shallots are finely chopped and everything is combined.
VIETNAMESE MARINADE
Best for: pork chops or pork fillet. Makes enough for 4 large bone-in pork chops. In a small bowl, combine 1 tsp hot chilli sauce (such as Sriracha) with 2 crushed
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5 WAYS WITH DRY RUBS
BASIC SPICE RUB
Best for: anything and everything. Makes 1 small jar and will keep at room temperature for up to 6 months. In a small bowl, combine 5 tbsp coarse salt, 4 tbsp brown sugar, 4 tbsp paprika, 2 tbsp black pepper, 2 tbsp dried oregano, 2 tbsp dried thyme and 1 tbsp cayenne pepper.
SPANISH PAPRIKA RUB
Best for: chicken, salmon or prawns. Makes 1 jar and will keep at room temperature for up to 6 months. In a bowl, combine 6 tbsp smoked paprika, 3 tbsp regular paprika, 3 tbsp dried coriander, 3 tbsp coarse salt, 1 tbsp lemon zest and 1 ½ tsp black pepper.
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JAMAICAN JERK RUB
Best for: chicken drumsticks, tuna or swordfish steaks. Makes 1 jar and will keep at room temperature for up to 6 months. In a medium bowl, combine 1 tsp allspice, 3 tbsp salt, 2 tbsp garlic powder, 1 tsp sugar, 1 tsp chilli powder, 1 tsp ground garlic cloves, a pinch of dried thyme, 2 tsp black pepper, 1 tbsp cayenne pepper and 1 tsp ground cinnamon. Mix together until well blended. Store in airtight containers.
ESPRESSO RUB
Best for: steaks or ribs. Makes enough for 2 racks of ribs. In a bowl, mix together 2 tbsp freshly ground coffee, 2 tbsp salt, 2 tbsp paprika, 1 tbsp medium chilli powder, 1 tbsp brown
sugar, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp black pepper,½ tsp cocoa powder and ½ tsp dried coriander.
HERBY FENNEL RUB
Best for: lamb chops, salmon or chicken. Makes 1 jar and will keep at room temperature for up to 6 months. Grind 1 tbsp fennel seeds with a pestle and mortar or in a food processor until coarsely ground. Transfer to a small bowl and add 6 tbsp dried basil, 3 tbsp garlic powder, 1½ tbsp coarse salt, 2 tbsp dried rosemary and 2 tbsp oregano in a small bowl.
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5 WAYS WITH SAUCES BASIL AND MINT CHIMICHURRI
Best for: chicken, fish or prawns. Makes about 120ml. Finely chop 20g fresh basil leaves and 5g fresh mint. Place in a small bowl and add 1 crushed garlic clove, 3 tbsp red wine vinegar, 3 tbsp extra-virgin olive oil, ½ tsp ground coriander,½ tsp salt and a generous pinch of black pepper. Stir to combine well. Stand for at least 1 hour before serving.
SWEET ‘N’ SOUR BARBECUE SAUCE
Best for: pork chops or pork fillets. Makes about 240ml. In a medium saucepan, combine 200ml pineapple juice, 150g brown sugar, 1 crushed garlic clove, 2 tbsp Worcestershire sauce, 180ml ketchup, ½ tsp dried chilli flakes and a pinch of salt. Bring to a boil and then reduce
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the heat to medium-low. Simmer for 15 minutes. In a small cup, mix 2 tbsp cornflour with 2 tbsp water. Slowly add to the sauce, stirring until you reach your desired consistency (you may not need all of it.)
GRILLED AVOCADO AND PEACH SALSA
Best for: chicken fillets or firm white fish. Serves 6-8. Halve 2 ripe avocados and 2 ripe peaches and remove the pits. Mix 1 tbsp olive oil and 1 tbsp lime juice and generously brush on the flat sides of each half. Barbecue the avocado and peach halves, cut side up, for four minutes, then remove to a plate. Allow to cool, then chop the peaches into small cubes. Use a spoon to scoop the avocado flesh away from the peel and chop. In a large bowl, combine 2 tbsp lime juice, 2 finely chopped shallots, 2 crushed garlic cloves and 2 deseeded, finely chopped green
chillies. Gently stir the grilled fruit into the salsa and serve.
HOT AND SWEET APRICOT RELISH
Best for: pork and chicken. Makes about 300ml. Halve 10 apricots, place in a bowl and cover with boiling water. Allow them to rest in the water for 50-60 seconds, then rinse with cold water. Peel the apricots and cut each one into eight wedges. Peel and grate a 2cm piece of ginger and place in a large pot with the apricots. Add 1 small chopped onion, a pinch of chilli flakes, 60g sugar, 80ml white wine vinegar and a pinch of salt. Bring to a boil, then reduce the heat to cover and cook for 30 minutes, stirring every few minutes. Increase the heat to high and remove the lid, stirring for 5-6 minutes to reduce to your preferred consistency.
BLUE CHEESE SAUCE
Best for: steaks or spicy chicken wings. Makes 150g. In a small bowl, combine 60g crumbled blue cheese with 1 tbsp mayonnaise, 2 tbsp sour cream, 1 crushed garlic clove and 3 tbsp milk. Season to taste with salt and black pepper. Easy Food 81
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WHAT’S NEW THIS MONTH ON
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EASY-SEARCH RECIPE COLLECTIONS
Log on to c heck out ou sorted for y r new recipes, our needs
Baking
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Delicious ideas for baking both savory and sweet treats.
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Gluten-Free Stocked with your favorite flourless dishes, such as Cheddar beef pie and curried prawn rice pot.
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larder luck counter intelligence
AND THE LIVIN'
is easy
weekend cooking summer drinks
Cool down with these refreshing summer drinks, perfect for picnics, barbecues or just relaxing in the shade Strawberry milkshakes Serves 3-4 200g strawberries, hulled, halved and frozen (or use frozen strawberries) 300ml milk 500ml vanilla ice cream ½ tsp vanilla extract 6 ice cubes
1 Put the strawberries and half of the milk in a blender and whizz until creamy. Add the remaining milk and blend again. 2 Add the rest of the ingredients and whizz to combine. Divide between glasses and serve immediately with some whipped cream on top, if desired. Per Serving 253kcals, 14.7g fat (9g saturated), 26.1g carbs, 22.2g sugars, 5.9g protein, 1.5g fibre, 0.103g sodium
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kids!
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
To serve: Whipped cream
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For the
kids! Top Tip
st juice the mo To get mons, limes from le es, first pop g e or oran e microwav th g them in minute, turnin for one alfway. h
Homemade lemonade Serves 6-8 340g sugar 1.9l water 320ml freshly squeezed lemon juice, pits removed (6-8 lemons, depending on size) Juice of 1 orange To garnish: Ice cubes Lemon slices Mint leaves 1 Combine the sugar and water in a large saucepan and place over a high heat just until the sugar has dissolved. Remove from the heat and pour the syrup into a jug. Allow it to cool to room temperature. 2 Stir the lemon and orange juice into the syrup and refrigerate until very cold. 3 Add some ice cubes, lemon slices and/or mint leaves to garnish, then serve. Per Serving 180kcals, 0.4g fat (0g saturated), 46.1g carbs, 45.5g sugars, 0.6g protein, 0.7g fibre, 0.008g sodium
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larder luck counter intelligence
weekend cooking summer drinks
grown-ups! For the
Summer fruit sangria Serves 8 1 x 750ml bottle of sparkling white wine 600ml cranberry juice 160ml coconut rum, e.g. Malibu 50g blackberries 50g blueberries 50g raspberries 60g strawberries, hulled and quartered To serve: Ice cubes 1 In a large pitcher, combine the wine, cranberry juice and rum. 2 Add all of the fruit and stir gently. Refrigerate for at least two hours, then serve over ice. Per Serving 154kcals, 0.1g fat (0g saturated), 7.6g carbs, 4.4g sugars, 0.3g protein, 2.3g fibre, 0.004g sodium
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grown-ups! For the
Kiwi-melon cocktails Serves 6 400g honeydew melon, cubed 1 tbsp brown sugar 1 x 750ml bottle of white wine 60ml tequila 120ml brandy (optional) 3 kiwis, peeled and sliced 1 lime, sliced 250ml soda water
Top Tip
ndy the bra Leave you’re if out strong not into ils! ta k c o c
1 In the bowl of a food processor, combine 250g cups of the honeydew melon with the sugar and 60ml of the wine. Whizz until the mixture is smooth. 2 Transfer the purĂŠe to a large pitcher. Stir in the remaining wine along with the tequila and brandy, if using. Add the kiwi slices, lime slices and the remaining melon. Cover and refrigerate for at least three hours. 3 When ready to serve, gently stir in the soda water. Pour the mixture between serving glasses, ensuring a few pieces of fruit to each glass. Garnish with fresh mint sprigs, if desired.
Per Serving 183kcals, 0.3g fat (0g saturated), 17.7g carbs, 11.5g sugars, 1g protein, 2g fibre, 0.028g sodium
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WATER TIPS FROM BEKO, CELEBRATING 25 YEARS IN IRELAND Stop flushing water and money down the drain!
Keeping water usage to a minimum is not just good for the environment, it’s also good for our pocket. And with water bills on everyone’s mind we at Ireland’s leading household appliance manufacturer Beko, thought Easy Food readers might like some tips on how to save water in the home. We all know a shower uses less water than a bath. And not running the tap when you’re brushing your teeth helps too. But what about all that clothes washing - kids’ uniforms, team jerseys and all those socks! And with more Irish households than ever having a dishwasher, we’re getting through stack loads of plates, pots and pans too. Are we better off hand washing our socks and our dishes? Handwashing may seem like a good idea but you’d need more than a hundred basins of water to hand wash the equivalent of a full load in a dishwasher! The average dishwasher cycle can use up to 20 litres of water, that’s 6,000 litres a year if you use your dishwasher 5 or 6 times a week. But Beko’s 6litre dishwasher is so water efficient it could save you a massive 4,200 litres of water a year – that’s the equivalent of 100 six minute showers, or enough to cover your weekly bath!
Here’s our top dishwasher tips from the experts at Beko:• Wipe dishes with a damp cloth rather than rinsing them under the tap before putting them into the dishwasher • Make sure you fully fill (but not overload) your dishwasher and use the eco settings • Older machines may still be going strong but they won’t have the benefit of new technology and will use more energy and water than newer appliances Laundry is another drain on water usage. But again there’s ways to reduce water and energy costs. Start by using the energy saving setting on your appliance. And consider a large capacity washing machine that can do a huge load in one cycle but can still be water efficient for smaller loads (Beko’s 9kg has an automatic water level reduction for half and smaller loads). For laundry 30 degrees is the new 40 degrees. When it comes to household chores, research says that women do more laundry and men prefer to fill the dishwasher. But whoever’s doing the dishes in your house, make sure they’re not wasting precious water now that you’re paying for it.
Visual Identity Standa Görsel Kimlik Standart
FULL PRODUCT DETAILS ARE AVAILABLE AT:- WWW.BEKO.IE
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t a e r T
YOURSELF Just-for-one cheeseboard Serves 1
100g wedge of Brie 4-5 strawberries, hulled and sliced 1 ripe fig, halved 5-6 walnuts 2 tbsp honey To serve: Crusty bread or crackers Grapes Glass of wine 88 Easy Food
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1 Arrange the Brie on a cheeseboard or serving plate and add the strawberries, fig and walnuts. Allow to sit at room temperature for about 30 minutes. 2 Place the honey in a small bowl and microwave for 30 seconds until runny. 3 Drizzle the warm honey over the cheese, fruit and nuts. 4 Add some crusty bread or crackers, a few grapes and a glass (or two!) of good wine. Enjoy! Per Serving 650kcals, 41.9g fat (14.9g saturated), 53g carbs, 46.7g sugars, 19.3g protein, 4.2g fibre, 0.433g sodium
STYLING ADRI DU PREEZ PHOTOGRAPHY AVO PHOTOGRAPHY
A special, single-serving treat for those rare moments of alone time
Top Teinpmore
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COOKING WITH...
Aubergines
In this new feature, we’ll be working our way through the foodie alphabet to give you the lowdown on ingredients, techniques and kitchen equipment from A-Z! We’re kicking things off with aubergines, a real taste of summer. Buying:
Aubergines love:
• The colour of an aubergine is a good guide to how mature (and therefore bitter) an aubergine is. A young aubergine should have a violet colour with glossy, smooth skin, while a mature one should have a deeper, darker purple colour. • Smaller aubergines have the best flavour. Look for ones around the same length as your hand. • Choose aubergines that do not have spots and blemishes, and don't look shrivelled. • Over-ripe aubergines are light and do not spring back when lightly squeezed, while unripe aubergines are hard. A just-right aubergine will feel firm and heavy for its size. When squeezed, the flesh should spring back, leaving no indent.
• Big flavours, particularly spices; they’re perfect in Thai or Indian curries. • A classic Italian pairing is with tomatoes and basil. Add fresh Mozzarella and Parmesan to make an aubergine parmigiana for the ultimate summer flavour bomb. • Garlic and onions • Sesame • Cumin • Cinnamon • Chilli • Soy sauce • Curry
Our best tips:
• Leave the skin on. Not only does it look beautiful, but it’s packed with nasunin, a powerful antioxidant which neutralises free radicals, making it an excellent anti-aging phytonutrient. Nasunin also fights cancer and keeps blood vessels clear and relaxed. • Once cut, the flesh of an aubergine will begin to darken with exposure to the air. If it’s going to be a while before you use it, brush it with lemon juice to keep the flesh light. • If you have a more mature, bitter aubergine, you can reduce its bitterness by using salt. Slice the aubergine and place the slices in a colander without overlapping, then sprinkle liberally with salt. Set aside for 30 minutes to let the salt soak in. Rinse the slices, dry with kitchen paper and use as normal. Doing this also firms up the flesh, making it easier to cook, and if you’re planning on frying the slices it will stop them from soaking up too much oil.
Storing: • Keeping aubergines in the fridge can damage their flavour and texture. Instead, store them in a cool place, out of direct sunlight, and use them within a couple days of purchase.
Cooking: Aubergines are best known for being baked in an Italian parmigiana or a Greek moussaka. They’re often roasted and puréed with garlic, tahini, lemon juice, salt and cumin to make baba ghanoush, a Middle Eastern dip. They can be cooked into a sauce (such as curry), pan-fried in olive oil or quickly stir-fried. Their firm, meaty flesh is perfect for barbecuing, which is good timing as they’re in season during the summer.
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March-October JUNE/JULY 2015
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
92-104
IN THIS SECTION TEDDY BEARS' PICNIC P92
Plan the perfect family day out with these kidfriendly picnic foods
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HOT OFF THE GRILL P100
Our Home Ec expert celebrates the joy of outdoor cooking
EASY JUNIORS P103
You won't believe how easy it is to make this chilled-out summer dessert
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c i n pic
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
Teddy bears' Plan the perfect family day out with these kid-friendly picnic foods
ALL CLOTHES SUPPLIED BY PENNEYS WWW.PRIMARK.COM
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kids' kitchen picnic food
Make these portable snack stackers!
Step 1: Fill a disposable cup halfway with your favourite snack, such as grapes, raisins or small sweets.
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Step 2: Add a cupcake liner on top.
Step 3: Fill the cupcake liner with more treats and you're good to go!
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Hamburger cupcakes Makes 12 1 x 12 pack of plain, small Madeira buns (without icing) 1 x chocolate loaf cake (without icing) 1 x 400g tub of white buttercream icing Red, green and yellow food colouring 1 Slice the buns in half widthwise, so that there is a top and a bottom. 2 Ask an adult to slice the cake in half widthwise, and then slice each of those pieces in half again in the same direction to end up with four flat pieces. 3 Use a round biscuit cutter, roughly the same size as the buns, to stamp out 12 circles from the chocolate cake. 4 Divide the icing into three bowls. Stir a few drops of red food colouring into one, green into the second and yellow into the third. Stir each until the colour is bright and even. 5 Place the chocolate circles on top of the bottom bun halves. 6 Spread a bit of yellow and red icing on top of the cake, then pipe or drizzle some green icing to look like lettuce. Add the bun tops. You can insert a cocktail stick to keep them together, but just be careful to remove them before eating! Per Serving 388kcals, 18.3g fat (1.5g saturated), 55.1g carbs, 16.8g sugars, 5g protein, 0.5g fibre, 0.246g sodium
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kid's kitchen picnic food kids'
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Easy Food 95
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What’s the best way to slice watermelon?
Step 1: Start with a whole watermelon.
Step 2: Slice it in half with a sharp knife.
Step 3: Cut each half into thick slices.
Step 4: Slice each half in the other direction, to make long, hand-held pieces of watermelon.
96 Easy Food
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kids' kitchen picnic food
Lemony pea and ham pasta salad Serves 8 400g farfalle pasta, cooked 200g peas 150g cooked ham, torn For the dressing: 3 tbsp lemon juice 1 tsp milk 60g fat-free natural Greek yoghurt Salt and black pepper 1 Whisk together all of the ingredients for the dressing until it is smooth, and season with salt and black pepper. 2 Toss the cooked pasta with the peas and torn ham, then drizzle over the dressing. Toss again until everything is coated. Per Serving 201kcals, 2.9g fat (0.8g saturated), 32.1g carbs, 1.9g sugars, 11g protein, 1.5g fibre, 0.26g sodium
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Sandwich bouquets
Per Serving 262kcals, 9.5g fat (4.9g saturated), 20.9g carbs, 2.3g sugars, 21g protein, 3.1g fibre, 0.421g sodium
Makes 9 9 slices wholemeal bread 9 slices white bread 3 slices of roast beef 6 thin slices of cucumber 3 slices of ham 3 slices of Cheddar cheese 3 slices of turkey 3 slices of Emmental or Swiss cheese Butter and/or mayonnaise, as desired 1 Using the breads, make three of each kind of the following sandwiches: roast beef and cucumber slices; ham and Cheddar; and turkey with Emmental or Swiss cheese. Use butter or mayonnaise as desired. 2 Use flower-shaped biscuit cutters, or any fun shape you like, to cut the sandwiches into shapes. If you like, cut a small hole in the centre of the top slice of bread so the filling can show through. 98 Easy Food
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Peanut butter banana rolls Makes 8
Veggie hummus cups Makes 6
6 tbsp peanut butter 4 tortilla wraps 4 tbsp raisins 4 ripe bananas
200g hummus Assorted vegetables (red peppers, celery, carrots and cucumber), sliced into sticks
1 Spread the peanut butter in an even layer over the tortillas. Scatter over the raisins, then place a banana at the edge of each tortilla. 2 Wrap up the tortilla to enclose the banana, then slice in half to serve.
1 Divide the hummus between six clear jars with lids, or plastic cups. 2 Stick the vegetables into the cups so that they can be easily picked up and that a bit of each vegetable is in the hummus.
Per Serving 197kcals, 18.2g fat (2.1g saturated), 28.4g carbs, 11g sugars, 5.8g protein, 5.4g fibre, 0.241g sodium
Per Serving 127kcals, 3.8g fat (0.6g saturated), 20.6g carbs, 9.8g sugars, 5.6g protein, 6.5g fibre, 0.168g sodium
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kids' kitchen picnic food
BBQ chicken pinwheels Makes 12 1 x sheet of frozen puff pastry, thawed 90g barbecue sauce 100g torn roast chicken 50g Cheddar, grated 50g Mozzarella, grated 1 egg, beaten 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Roll out the puff pastry on a lightly floured surface. Spread the sauce over in a thin, even layer, leaving a 1cm border around the edges. 2 Arrange the chicken over the sauce, then scatter over the cheeses. 3 Starting at one of the short ends, roll the pastry up as tightly as possible. Refrigerate for at least 10 minutes. 4 Ask an adult to slice the roll into 12 even pieces, and then lay them flat on a baking tray. www.easyfood.ie
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5 Brush each pinwheel with a little bit of the beaten egg, then bake for 12-15 minutes until they are puffed and golden. 6 Insert a ice lolly stick into each pinwheel and serve like a lollipop. Per Serving 198kcals, 12.2g fat (3.5g saturated), 15g carbs, 2.2g sugars, 7g protein, 0g fibre, 0.213g sodium
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HOT OFF THE
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Maria Barry from FCJ Secondary School, Enniscorthy, Co. Wexford, celebrates the joy of cooking over fire in the great outdoors
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types of rice
BARBECUING TIPS AND TRICKS WHERE TO BARBECUE? The placement of your barbecue is important: do not place it in a heavily trafficked spot or spots where flammable materials might be. Place your barbecue on a flat surface at least 10 feet from your house. Consider prevailing winds as well as maintaining a safe distance from neighbours’ fences and hedges.
• Do you have matches? Tongs? Oven gloves? A meat thermometer? Paper towels? A marinade brush? A grill scraper? Your mobile phone? A beverage (you’ll need to stay cool with all that heat!)? • Do you have a metal bin? • Do you have a fire extinguisher? It’s better to be safe than sorry.
• Long grain rice – these long and slender grains are four to five times as long as they are wide. The perfect choice for side dishes, main dishes or salad recipes. • Short grain rice – these almost round shaped grains tend to cling together when cooked. Great for stir-fry recipes and puddings. Brown rice – when cooked, it has a slightly chewy texture and a nut-like flavour. Brown rice is a natural source of bran. It takes longer to cook than white rice. Parboiled rice – unmilled rice is soaked, steamed and dried before milling to make parboiled rice. Somewhat firmer in texture, it separates easily when cooked. White rice – this rice has been completely milled and polished, removing the bran layer. It takes about 15 minutes to cook. Arborio rice – this type of rice is best to use for risotto as it gives a nice creamy texture once cooked.
inch from the grill for two seconds, • the fire is at a high heat. Count four seconds for medium-high and six seconds for medium. • • Move the coals to adjust the temperature. Spread them out to cool • them down, or pile them together to build heat. •
LIGHTLY OIL THE GRATES BE ORGANISED
FASHION MATTERS
Gather everything you are going to need from start to finish. Once you get started, you shouldn't walk away – this is live fire cooking. • Do you have enough charcoal (or propane)? • Do you have all the ingredients? Bring them to room temperature first so that they cook more quickly and evenly. • Meats should be trimmed of fat. • Do you have plates to put the food on once it is cooked?
Be careful what you wear. Save metal bracelets, watches and necklaces for another day: they can heat up and, while unlikely to burn you, they can make things uncomfortable.
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BRING ON THE HEAT • Before you begin, you’ll need an even, flameless heat. This can take 15-40 minutes depending on your fuel. • To judge the heat, use the hand count method: If you can hold your hand an
Chicken with rice, lemon
When ready, use tongs toand run an oiled garlic Serves 4 paper towel over the grill1tbsp grates. olive oil This will 4 chicken breasts, skinned and cut help keep food from sticking. You could into chunks 1 onion, chopped also remove the grate and spray it with 3 garlic cloves, chopped 420g cooked brown rice cooking spray (away from the flame) 4tbsp lemon juice 750ml hot chicken stock and then return to the heat. 1 lemon, quartered 1 cup cooked peas salt and pepper
freshly chopped parsley, to garnish THINK ABOUT YOUR MARINADES Equipment: Tablespoon, knife, Marinades with sugar should besharp added chopping board, measuring jug, cup, weighing scales, large frying at the end, as otherwise the sugar will 26 Easymarinades Food burn, not caramelise. Acidic (citrus juice, vinegar) can be used from the start.
Page 1
Junior C
Rice
pan, deep ovenproo wooden spoon.
1 Preheat the oven t Heat the oil in a large high heat. Put the ch and cook for four min until lightly browned. from the pan and set 2 Cook the onion and three to four minutes onion, garlic, chicken juice, chicken stock a into a deep ovenproo the oven for 20 minu 3 Remove the dish fr the cooked peas, sea fresh parsley.
Questions: 1 Name four differen 2 Why is salt someti cooking rice? Fat 6g Protein 31g
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Carbs Sodium
kids’ kitchen home economics
DON’T OPEN THE BARBECUE MORE OFTEN THAN NECESSARY Though it’s tempting to check on your results frequently, opening the lid allows heat to escape and can lead to dry meat. Instead, open the lid just once to flip whatever is cooking.
FLIPPING • To avoid losing juices during turning, always flip your meat or vegetables using tongs rather than a fork. • Whatever you do, don’t press down on meat while it’s cooking. This squeezes www.easyfood.ie
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out the juices and once they’re gone, they’re gone!
ALLOW RESTING TIME When cooking meats or fish, allow 5-10 minutes of resting time before slicing. During cooking, juices are released from the meat fibres. If you cut into meat straight from the barbecue, all of those flavoursome juices will run out. If you let the meat rest, it will absorb and redistribute the juices.
FINALLY, HAVE A FLAMING FUN TIME! You can cook almost anything on a barbecue. It is a great way to add flavour to vegetables for salsas and sides, fruit for dessert, even grilling fruit for cocktails which can add some unusual flavours. Have fun with it!
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05/06/2015 09:44
STYLING ERICA RYAN PHOTOGRAPHY JOCASTA CLARKE
CHOCOLATE CHIP ICE CREAM PIE
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You won’t believe how easy it is to make this perfect chilled-out summer dessert
CHOCOLATE CHIP ICE CREAM PIE Serves 8
375g Digestive biscuits 75g butter, softened 100g chocolate chips 100g puffed rice cereal 1l vanilla chocolate chip ice cream, softened Chocolate sauce, to decorate
2
3
at least two hours until firm. Allow the pie to sit at room temperature for 10 minutes before cutting into slices and serving. Per Serving 424kcals, 23.5g fat (10.4g saturated), 49.3g carbs, 19.6g sugars, 5.1g protein, 1.3g fibre, 0.306g sodium
1
4
1 Put the biscuits, butter, chocolate chips and rice cereal in a food processor and whizz until they form damp crumbs. 2 Press the mixture into the bottom and up the sides of a round 23cm springform tin. Put the tin in the freezer for an hour. 3 Spread the ice cream into the tin and smooth the top with a spatula. Drizzle over the chocolate sauce in any pattern you like. 4 Cover the pie with cling film and freeze for 104 Easy Food
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
IN THIS SECTION
106-117
THE MODERN STONE AGE FAMILY P106 Kick back to caveman times with these easy Paleo meals
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THE MODERN
Stone Age family Kick back to caveman times with these tasty Paleo meals
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STYLING ERICA RYAN PHOTOGRAPHY JOCASTA CLARKE
eath If the w ing, barbecu r fo Irish ry the or pan-f just grill instead! chicken
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make it healthy paleo meals
Barbecued chicken with fresh herb dressing Serves 4 1 large garlic clove, crushed ½ tsp dried chilli flakes 4 tbsp fresh oregano, chopped 40g fresh coriander, chopped 1 tsp lime zest 60ml olive oil, plus extra for grilling Salt and black pepper 4 chicken legs and 4 chicken thighs Lime wedges 1 In a bowl, combine the garlic, chilli flakes, oregano, coriander, lime zest and olive oil. Season with salt and pepper. 2 Heat the barbecue tor a medium heat. Brush the grill rack with oil. Pat the chicken dry with kitchen paper and season well. 3 Place the chicken on the barbecue, skin-side down. Cook for 30-35 minutes, turning every 7-8 minutes, until the skin is crisp and browned and no pink flesh remains. 4 Five minutes before the chicken is done, baste with 2-3 tablespoons of the dressing. 5 Pour half of the remaining dressing onto a platter and place the chicken, skin-side up, on top. Pour the rest of the dressing over the chicken and allow it to rest for 10 minutes to absorb the flavours. Serve with lime wedges for squeezing over the chicken. Per Serving 540kcals, 30.2g fat (6.4g saturated), 5.6g carbs, 0.6g sugars, 61g protein, 2.8g fibre, 0.223g sodium
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What is ghee? Ghee is clarififed butter, and is a common ingredient in Indian cuisine. It has a higher smoking point than regular butter, making it more suitable for high-temperature cooking, and can be stored at room temperature for a long time without spoiling. Studies suggest ghee can lower cholesterol and is beneficial for digestive health and, because it's pure butter fat without the components that can make dairy unsuitable for some people, it is considered Paleo-friendly. While ghee is often suitable for those with lactose intolerance, consult your doctor first. Ghee can be found in most supermarkets, but it’s also incredibly easy to make on your own. Turn to p.127 for our step-by-step guide!
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Nicola Naessens “My husband was delighted when he heard I was cooking lamb for dinner, he loves it and I must admit I was thrilled with this dish. I cooked it on a hectic week night and it was so quick and simple to prepare, ideal for a busy household! The wilted spinach paired with the cumin and lemon juice was a delicious addition and really added balance to the heat from the harissa. The lamb was really tender and so full of flavour. Everybody thoroughly enjoyed and has already asked when I'm going to cook it again.”
Fiery harissa lamb chops with spinach Serves 4 8 lamb chops 2½ tbsp harissa paste Salt and black pepper 3 tbsp ghee or coconut oil 3 large handfuls of fresh spinach 1 tsp ground cumin Juice of ½ a lemon 1 Pat the lamb chops dry with kitchen paper and spread them all over with harissa. Transfer to a non-metallic dish and cover with cling film. Place in the fridge to marinate for two hours, returning to room temperature 30 minutes before you start cooking.
2 Sprinkle the lamb chops with salt and black pepper. Melt two tablespoons of the ghee or oil in a large heavy pan over a medium heat until hot but not smoking, then cook the chops for 3-4 minutes per side. Transfer the chops to a plate, cover with foil and rest for 5-6 minutes. 3 Meanwhile, melt the remaining ghee in the same pan and cook the spinach for 2-3 minutes until wilted, seasoning generously. Sprinkle with the cumin and squeeze over some lemon juice. Serve the spinach with the lamb chops.
Per Serving 472kcals, 25.1g fat (10.9g saturated), 4.9g carbs, 2.7g sugars, 53.9g protein, 0g fibre, 0.417g sodium
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From our guest editor: "I love serving salsas with anything, especially in the summer, as they add a fresh crunch to whatever they’re paired with. The addition here of mango in the salsa is a stroke of unexpected genius!"
Use this, not that
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Simple Paleo substitutions for everyday foods. * Need flour? Use coconut or almond flour. * Need potatoes? Use sweet potatoes. * Need soy sauce? Use coconut aminos (Tip: this gluten-free, soy-free seasoning sauce is easy to find online!) * Need cream? Use coconut cream. * Need sugar? Use honey or maple syrup. * Need pasta? Use spiralised courgette. * Need rice? Turn to p.126 to learn how to make cauliflower "rice". * Need milk? Use coconut or almond milk. * Need vegetable oil for cooking? Use coconut oil or ghee. * Need crisps? Use vegetable crisps e.g. kale, beetroot, parsnip or sweet potato. * Need milk chocolate? Use dark chocolate. JUNE/JULY MAY 2015
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make it healthy paleo meals
Caribbean tuna steaks with mango salsa Serves 4 4 tbsp olive oil 4 tbsp Jamaican Jerk seasoning Salt and black pepper 4 x 120g tuna steaks For the mango salsa: 2 ripe mangoes, peeled and roughly chopped ½ red pepper, finely chopped ½ a cucumber, seeds scooped out, roughly chopped 2 spring onions, chopped 1 green chilli, finely chopped Juice of 1 lime 1 tbsp olive oil 3 tbsp coriander, chopped 1 In a shallow dish, combine the olive oil with the Jamaican Jerk seasoning. Add the tuna steaks and place in the fridge for 2-3 hours, turning in the spiced oil once or twice. Allow to sit at room temperature for 30 minutes before cooking. 2 Meanwhile, in a bowl, combine all the ingredients for the mango salsa. Set aside. 3 Place a griddle pan over a high heat until very hot. Season the tuna steaks with salt and black pepper and cook on the griddle for 2-3 minutes on each side for medium-rare, or longer if you prefer. 4 Serve the tuna steaks topped with the mango salsa.
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Per Serving 472kcals, 25.5g fat (4.5g saturated), 24.4g carbs, 17.4g sugars, 37.2g protein, 3.2g fibre, 1.445g sodium
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Veggie-packed quiche Serves 4 For the crust: 1 tbsp ghee or coconut oil, plus extra for greasing, melted 2 medium courgettes, grated 1 egg, beaten 1½ tbsp coconut flour Pinch of salt For the filling: 5 whole eggs and 3 egg whites, beaten 3 tbsp unsweetened plain almond milk ½ tsp mustard Salt and black pepper 200g cauliflower, roughly chopped www.easyfood.ie
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Handful of fresh spinach, chopped For topping: 2 medium tomatoes, sliced 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a pie dish with melted ghee or coconut oil. 2 Wrap the grated courgette in layers of kitchen paper. Hold them over the sink and squeeze all of the liquid out, then place into a large bowl. 3 Add the remaining crust ingredients and combine thoroughly. 4 Place the courgette mixture into the prepared pie dish and use the back of a spoon to spread it all around the dish. Place in the oven and bake for 10 minutes. 5 Remove the crust from the oven and set
aside, leaving the oven on. 6 In a large mixing bowl, combine the eggs and egg whites, almond milk, mustard and some salt and black pepper. 7 Put the cauliflower into a food processor and pulse until it resembles rice. 8 Add the cauliflower and spinach to the egg mixture and stir to combine. Pour the mixture into the crust and top with the tomato slices. 9 Bake for 20 minutes, then loosely cover with parchment paper and return to the oven for another 8-10 minutes, or until the top is golden brown and the centre is firm and set. 10 Allow to cool for 6-8 minutes, then slice and serve with a salad. Per Serving 194kcals, 11.1g fat (5.4g saturated), 11.2g carbs, 5.4g sugars, 14.6g protein, 4.5g fibre, 0.239g sodium
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Grilled prawn skewers Serves 4 1 green chilli, stem removed 2 garlic cloves 3cm piece of fresh ginger, peeled and chopped into chunks 240ml coconut milk Small handful of fresh mint, chopped Juice of 1 lime 1 tbsp fish sauce 24 raw prawns, peeled and deveined 8 skewers, soaked if wooden 1 avocado, cut into cubes 400g watermelon, cut into cubes 110 Easy Food
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1 In a food processor, blend the chilli, garlic, ginger, coconut milk, mint, lime juice and fish sauce until smooth. Transfer the marinade to a bowl, add the prawns and place in the fridge for one hour. 2 Preheat the grill or barbecue to a mediumhigh heat. Remove the prawns from the marinade and thread three onto each skewer, alternating with chunks of avocado and watermelon. 3 Cook the skewers for 6-8 minutes until pink, turning once. Serve warm. Per Serving 443kcals, 26.8g fat (15.7g saturated), 20.5g carbs, 9.1g sugars, 33.6g protein, 5.8g fibre, 0.687g sodium
x MAY 2015 JUNE/JULY
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make it healthy paleo meals
Raw brownie bites Makes around 18 140g walnuts Pinch of salt 180g dates, pitted 1 tsp vanilla extract 120g unsweetened cocoa powder 1 Place the walnuts and salt in a food processor and whizz until finely ground. 2 Add the remaining ingredients and whizz until combined. With the motor still running, add a few drops of water at a time until the mixture comes together. 3 Using a spatula, transfer the mixture into a bowl. Roll into small round balls, using your hands. Store in an airtight container in the fridge for up to one week. Per Serving 92kcals, 5.5g fat (0.8g saturated), 11.9g carbs, 6.6g sugars, 3.4g protein, 3.5g fibre, 0.01g sodium
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112 Easy Food
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make it healthy paleo meals
Guacamole-stuffed pork burgers Serves 4 450g minced pork 1 tsp black pepper 1 tsp salt Zest of 1 lime 2 ripe avocados 1 tomato, seeds scooped out, flesh chopped Juice of ½ a lime 1 green chilli, deseeded and chopped To serve: Sweet potato chips 1 Preheat the grill to medium-high. 2 Put the minced pork in a large bowl and add the black pepper, half a teaspoon of salt and the lime zest. 3 Mix to combine well. Use clean hands to form the mixture into eight equal, thin patties. 4 In another bowl, mash the avocados with the tomato, lime juice, chilli and remaining salt. 5 Dollop the avocado mixture on top of half of the patties, leaving room around the edges to seal the burgers without it leaking out. 6 Place the remaining patties on top and pinch the edges of the burgers together to seal all the way around. 7 Grill the burgers for 6-8 minutes per side until thoroughly cooked. Allow the burgers to rest for 10 minutes, then serve with crispy sweet potato chips.
Per Serving 378kcals, 23.7g fat (5.5g saturated), 11.8g carbs, 1.4g sugars, 31.8g protein, 7.6g fibre, 0.655g sodium
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Sweet potato rösti with smoked salmon
Salt and black pepper 3 tbsp ghee or coconut oil 1 cucumber, peeled into long strips ½ a red onion, thinly sliced 150g smoked salmon, sliced into strips Juice of ½ a lemon To garnish: Fresh dill
Serves 2 For the dill mayonnaise: 2 egg yolks ¼ tsp mustard ¼ tsp salt 1 tbsp white wine vinegar 225ml olive oil 2 tbsp fresh dill, chopped, plus extra to garnish For the rösti: 1 medium sweet potato, peeled and grated 1 egg www.easyfood.ie
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1 For the mayonnaise, put the egg yolks in a bowl with the mustard, salt and white wine vinegar. Drip the oil onto the egg yolks extremely slowly, drop by drop, whisking at the same time. 2 When the mixture begins to thicken, add the oil a little faster, in a slow, steady stream. Stir in the dill, then taste and add more seasoning and/or vinegar if necessary. 3 In a bowl, mix the sweet potato with the egg and add half a teaspoon each of salt and black pepper. 4 Melt two tablespoons of ghee or coconut
oil in a pan over a medium-high heat. Transfer the potato mixture to the middle of the pan. Use a spatula to spread the mixture out until just under a centimetre in thickness. 5 Turn the heat down to medium and cook, covered, for 2-3 minutes. To flip the rösti, put a large plate face down on top of the pancake and turn the pan upside down so the rösti falls onto the plate. Melt the remaining ghee or oil in the pan and slide the rösti back in. Cook, uncovered, on a low heat for three minutes, then turn the heat back to medium and cook for a further 2-3 minutes. 6 Carefully transfer the rösti to a large serving plate. Spread with the dill mayonnaise and pile with the cucumber strips, onion and smoked salmon. Squeeze over some lemon juice, season with black pepper and garnish with extra dill. Per Serving 630kcals, 52.4g fat (17.6g saturated), 24.3g carbs, 7.9g sugars, 21.1g protein, 4.3g fibre, 1.652g sodium
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Layered fruit pots Serves 4 280g frozen raspberries, thawed 2 tbsp fresh mint, chopped, plus whole leaves to garnish 2 tbsp honey 320ml sparkling wine or sparkling water Juice of 1 lime 5 kiwis, peeled 160g cantaloupe, roughly chopped 1 Place the raspberries, mint and honey in a food processor and pulse until smooth. Strain
the raspberry purée through a sieve and discard the seeds. Stir in the sparkling wine or water and the juice from half of the lime, then set aside. 2 Clean the basin of the food processor and blend the kiwi with the juice from the rest of the lime until smooth. Set aside. 3 Clean the basin of the food processor and whizz the cantaloupe until smooth. Set aside. 4 Spoon equal amounts of kiwi purée into each of four glasses. Gently spoon the cantaloupe
purée on top, and finally spoon over the raspberry purée. Garnish with mint leaves. Per Serving 203kcals, 1.1g fat (0g saturated), 37g carbs, 23.7g sugars, 2.5g protein, 8.4g fibre, 0.012g sodium
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dessert! Perfect Summer
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make it healthy paleo meals
Shredded BBQ chicken with red cabbage slaw Serves 2 For the slaw: 4 tbsp apple cider vinegar 2 tbsp balsamic vinegar 4 tbsp honey 1 garlic clove, crushed 3 tbsp olive oil ½ tsp Dijon mustard ½ head of red cabbage, shredded 2 carrots, grated ½ green pepper, deseeded and sliced For the BBQ chicken: 400g chicken fillets, sliced into strips 2 tbsp ghee or coconut oil ½ onion, finely chopped 4 garlic cloves, crushed 180ml apple cider vinegar 180ml chicken stock or water ½ x 400g tin of chopped tomatoes 3 tbsp tomato purée 3 tbsp honey 1 tsp black pepper 1 tsp dried chilli flakes Salt
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To serve: Sesame or sunflower seeds (optional) 1-2 Little Gem lettuces, leaves separated 1 In a small saucepan, combine the apple cider vinegar, balsamic vinegar, honey, garlic, oil and mustard. Place over a medium-high heat and bring the mixture to a boil, then reduce the heat to low and simmer for 4-5 minutes. Allow to cool for a few minutes. 2 Combine the cabbage, carrot and pepper in a bowl. Pour over the dressing and toss to coat. Place the slaw in the fridge for at least one hour for the flavours to combine. 3 Bring a large pot of salted water to a simmer and poach the chicken for 45-50 minutes until cooked throughout. Drain the chicken, place on a
water, tinned tomatoes, tomato purée, honey, black pepper and chilli flakes. Stir well and bring to a boil, then reduce to a simmer over a low heat. 6 Simmer the sauce until the volume has reduced by about a quarter. Taste and season if necessary. 7 In a large bowl, mix the shredded chicken with the sauce. Sprinkle the slaw with sesame or sunflower seeds, if desired, and serve with the chicken and lettuce cups. Per Serving 550kcals, 25.1g fat (7.7g saturated), 49.9g carbs, 40.8g sugars, 33g protein, 5.6g fibre, 0.338g sodium
x
chopping board and shred the meat with two forks. 4 In a large saucepan, melt the ghee over a medium heat. Add the onion and cook for 4-5 minutes until soft. 5 Add the garlic, apple cider vinegar, stock or
Easy Food 115
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Top Tailspo use
ld You cou r steaks fo te u in m ed e n y won’t this; the lice s t s g, so ju flattenin . e in half each on
This pesto is also great with
fish or chicken!
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make it healthy paleo meals
Steak and veggie rolls with roasted garlic pesto Serves 4 For the pesto: 1 whole garlic bulb 4 tbsp pine nuts 25g fresh basil, torn Juice of 1 lemon 4 tbsp extra-virgin olive oil Salt and black pepper For the steak rolls: 4 sirloin steaks, fat trimmed 2 carrots, cut into long, thin strips 8 tenderstem broccoli stalks 8 asparagus spears 8 baby corn cobs 1 red pepper, deseeded and sliced 4 spring onions, halved 1 tbsp olive oil Salt and black pepper 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 Peel the outer layers of garlic skin off, leaving the cloves attached. Cut the top of the bulb off, ensuring the tops of all cloves are sliced. Wrap the bulb in tin foil, seal the foil tightly and bake for 30-45 minutes. Remove from the oven and allow to cool. 3 Toast the pine nuts in a dry pan over a low heat for 3-4 minutes, stirring constantly until golden brown. 4 In a food processor, combine the basil, lemon juice, two tablespoons of oil and toasted pine nuts. Squeeze the roasted garlic out of the skins and into the food processor. Pulse until evenly combined. Add the remaining oil and pulse to combine. Season the pesto to taste and set aside. 5 Place each steak between two sheets of cling film or parchment paper, then flatten with a rolling pin until about ½cm thick. Cut each steak in half lengthways, creating two long strips from each one. 6 Trim the vegetables so that they're all roughly the same length and season. 7 Heat the oil in a large pan over a mediumhigh heat and cook the carrots, broccoli, asparagus and corn for 1-2 minutes. Add the peppers and spring onions and cook for a further minute. Remove the vegetables from the pan and leave to cool slightly. 8 To form the steak rolls, lay a strip of steak on a cutting board. Arrange a few different vegetables at the end closest to you and roll them up away from yourself, keeping the www.easyfood.ie
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Great for
breakfast or lunch! roll tight. The vegetables should poke out at either side. Use a toothpick to secure the roll. Repeat with the remaining vegetables and strips of steak. 9 Heat the remaining oil in the same pan over a medium-high heat. Place the steak rolls, toothpick side down, in the pan. Cook for 2-3 minutes on each side until browned all over. You may need to do this in two batches to avoid crowding the pan. 10 Remove the steak rolls from the pan and remove the toothpicks. Serve immediately with the roasted garlic pesto. Per Serving 667kcals, 36.8g fat (7.9g saturated), 17.9g carbs, 6.1g sugars, 67.2g protein, 5.2g fibre, 0.205g sodium
x
Mini meatloaf muffins Makes 18 1-2 tsp ghee or coconut oil, melted, plus extra for greasing 280g frozen chopped spinach, thawed 1 onion, finely chopped 170g mushrooms, finely chopped 2 garlic cloves, crushed 900g minced beef 2 carrots, grated 4 eggs, beaten
110g coconut flour 1 tsp dried thyme 2 tsp salt 2 tsp pepper 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and grease 18 regular-sized muffin tin holes with a little melted ghee or coconut oil. 2 Squeeze all of the water out of the spinach and set aside. 3 Heat the remaining ghee or oil in a pan over a medium heat. Cook the onion and mushrooms for 3-4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat and set aside to cool. 4 When cool, place the mushroom and onion mixture in a large bowl with the mince. Add the spinach, carrots, eggs, coconut flour, thyme and seasonings. Use clean hands to combine together. 5 Fill the muffin tins to the top with the mixture. Place in the oven and bake for 25-30 minutes or until cooked throughout. Allow to cool for 8-10 minutes, then use a knife to loosen the muffins from the sides of the pan before removing. Per Serving 152kcals, 5.7g fat (2.6g saturated), 6.2g carbs, 1.3g sugars, 18.6g protein, 3.3g fibre, 0.336g sodium
x Easy Food 117
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001_X28_COVER_Final.indd 1
14/05/2015 15:13
ON SALE NOW! EF104_118_XPOSE ADVERT.indd 118
04/06/2015 18:01
From
OUR KITCHEN to yours All the know-how you need to develop your cooking skills and become an expert in the kitchen
✳ Handy tips ✳ Fun Facts ✳ Step-by-step recipes ✳ Cooking skills EF104_121-130_The_Inside_Track.indd 119
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kitchen KNOW-HOW
GET TO KNOW YOUR…CRAZY FOOD LAWS Travelling this summer? Stay on the right side of the authorities with our guide to the world’s weirdest food laws FRANCE
No ketchup is permitted in schools.
ALASKA
Don’t even think about giving beer to a moose.
DUBAI
You are forbidden to eat or drink in public during the Muslim holy month of Ramadan, even if you’re a tourist.
SINGAPORE
DENMARK
Chewing gum has been banned for over 20 years.
Restaurants can’t legally charge for water unless it contains ice and/or lemon.
NIGERIA
Drinking beer is fine, but good luck finding any as it is illegal to import or brew it.
KENTUCKY
Don’t you dare to put an ice cream cone in your pocket. 120 Easy Food
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BOSTON
It’s against the law to eat peanuts in church. Only peanuts.
WISCONSIN
You can’t serve anything other than real butter in a prison, school or hospital.
OKLAHOMA
It is illegal to take a bite out of someone else’s hamburger. JUNE/JULY 2015
04/06/2015 19:16
THE INSIDE TRACK
EAT MORE… STRAWBERRIES ANTI-INFLAMMATORY
150G SERVING CONTAINS:
113%
REDUCE RISK OF CARDIOVASCULAR DISEASE
OF THE RDA OF VITAMIN C ≠ PROMOTES EYE HEALTH ≠ FIGHTS CANCER ≠ KEEPS WRINKLES AT BAY
150G SERVING CONTAINS:
28%
150G SERVING CONTAINS:
12%
OF THE RDA OF MANGANESE ≠ HELPS WITH BLOOD CLOTTING ≠ REGULATES BLOOD SUGAR ≠ IMPROVES NUTRIENT ABSORPTION
OF THE RDA OF FIBRE ≠ SLOWS SUGAR ABSORPTION ≠ PREVENTS CONSTIPATION
HIGH IN FOLATE: PROMOTE PRE-NATAL HEALTH HIGH IN POTASSIUM: REDUCED RISK OF HIGH BLOOD PRESSURE AND STROKE
IF YOU GO DOWN TO THE WOODS TODAY…. Plan a perfect picnic with our handy tips and tricks, and check out our kids’ picnic feature on p.92 for inspiring recipe ideas! Don’t forget utensils! Disposable cutlery, napkins, tongs, serving spoons, cups and bottle openers are all easy to leave behind. Make a checklist ahead of time to be sure you’re organised.
www.easyfood.ie
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Enjoying a touch of luxury with a bottle of vino? Wrap the bottle(s!) in your picnic blanket for safe travel.
Freeze bottles of water to take with you. No only will they help to keep the food cool, but you’ll be able to enjoy a refreshing, cold drink.
Even in Ireland, you’ll need to remember suncream and sunglasses, and it doesn’t hurt to have a first aid kit in the car just in case.
Bring baby wipes and a bin liner. Picnics can mean sticky faces and fingers, and it’s nice to be able to freshen up afterwards. A black bag means you don’t have to worry if your picnic spot isn’t near a public bin.
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9 THINGS
YO U D I D N ’ T K N OW YO U C O U L D
QUICK TIP
Put a tea towel or a piece of damp kitchen paper under your chopping board to prevent it from sliding.
Pizza
Potato wedges
FUN FOOD FACT
Lettuce and cabbage wedges
Meatballs
Tofu
Mussels and clams
Fruit (try pineapple, watermelon, nectarines and peaches)
Avocados
Cheese toasties and quesadillas
Not only is the strawberry not really a berry at all, but it’s also the only fruit that wears its seeds on the outside.
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FROM THE BUTCHER'S BLOCK
HOW DO YOU LIKE IT?
DAVE LANG ANSWERS OUR QUESTIONS ABOUT BARBECUING
SEARED AROUND THE EDGES, RED INTERIOR
What are the best cuts of chicken, pork, lamb and beef to cook on the barbecue? Chicken breasts, legs and wings; pork chops, ribs, belly and (of course) sausages; lamb chops and butterflied legs; beef steaks, burgers and ribs. What are your tips for a successful barbecue? Use good-quality meat and equipment. Ensure the barbecue is in a suitable location, in terms of safety. Make sure you take everyone’s tastes into consideration, particularly if there are vegetarians present. Finally, provide good beer and good music, and hope for good weather!
SEARED OUTSIDE, PINKISH RED INTERIOR
What are the most important things to remember when it comes to food safety at a barbecue? Do not use marinade on cooked meat that you have basted raw meat in. Use vinyl gloves when handling meat. Do not leave meat out in the sun for more than a few minutes before cooking. Use separate utensils for raw and cooked meats. Do I need to brine chicken before I cook it? This step isn’t necessary, but has become popular in the USA. The process forces water into the muscle tissues, making the meat more moist and tender. Any spices, herbs or other flavourings you add to the brine will be absorbed deep into the meat.
PINK CENTER SURRONDED BY BROWN MEAT
What are the advantages of marinating before cooking? The flavours in the marinade have time to infuse into the meat. In addition, some acidic marinades have a tenderising effect on meat and the longer it is marinading, the better. What are the three most common barbecue mistakes? Not waiting until the coals are ready. When the coals turn grey and the flame has died down, that’s when you should start cooking. Also, cooking everything together. Steaks, burgers, chicken and sausages all have different cooking times. And finally, overcooking meat and drying it out.
FAINT PINK COLOR THROUGHOUT
Do you have a stand-out barbecue sauce recipe? There are literally millions of BBQ sauce recipes and it really is a case of personal choice. Here is a really nice basic recipe.
Classic BBQ sauce Makes about 700g
SOLID BROWN COLOR THROUGHOUT
1 tbsp olive oil 1 onion, finely chopped 1 x 400g tin of chopped tomatoes 3 garlic cloves, finely chopped 85g brown sugar 3 tbsp malt vinegar 2 tbsp Worcestershire sauce 1 tbsp tomato purée
@CraftButcher www.easyfood.ie
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1 Heat the oil in a saucepan over a low heat and cook the onion for 4-5 minutes until softened. 2 Add the remaining ingredients, season and mix. Bring to the boil, then reduce the heat and simmer for 20-30 minutes until thickened. 3 For a smooth sauce, simply whizz the mixture in a food processor for a few seconds. Per serving: 31kcals, 0.8g fat (0g saturated), 6.1g carbs, 5.3g sugars, 0.3g protein, 0g fibre, 0.02g sodium
Associated Craft Butchers of Ireland Easy Food 123
05/06/2015 07:59
TIPS FROM OUR test
H
ere in Easy Food, we’re thrilled to announce that we’ve installed a brand-new test kitchen in the office in Greystones. It was time for an update, and we had so much fun designing and outfitting the new space. You know you have a cooking-obsessed staff when the thought of choosing between different oven options is a genuinely exciting part of the day!
kitchen
What surprised us, though, was how much goes in to creating a fully-stocked kitchen. Like most home cooks, we’ve been accumulating bits and bobs over the years, but it was only when we took inventory of what would make the “ideal” kitchen that we realised what was actually essential and what we could do without. The basics – such as pots and pans, goodquality knives and basic appliances – were a given. Yes, we do want the option of using a hand blender or a stand-along blender for different recipes, so that stayed on the list. What we quickly crossed off, though, were the gadgets and trinkets that just take up space and result in extra cleaning. In our opinion, garlic crushers just take up drawer space and don’t do as good of a job as a sturdy chef’s knife can. So whether you’re in the unique position of stocking a new kitchen, or just want to do a clean-sweep of your own, here is our definitive list of what you should have:
Appliances
Electric mixer Food processor Hand blender Stand-alone blender Toaster
Bakeware
Heavy baking trays Loaf tins Quiche/tart tins Springform tins
Cookware Griddle pan
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Pots and pans Silicone mats
Kitchen accessories
Potato masher Wine opener Meat thermometer Kitchen timer
Oven gloves Weighing scale Spatula Wooden spoons Glass bowl Rolling pin Sieve Colander Glass measuring jug Cooling rack Chopping boards Grater/microplane Pastry brush Whisk Vegetable peeler Measuring spoons Good-quality set of knives Ladle Tongs Can opener
JUNE/JULY 2015
05/06/2015 07:59
THE INSIDE TRACK
TIPS INDIRECT HEAT
The flames are on one side of the barbecue while the food cooks on the other side. Best for fish and larger or bone-in cuts of meat, like whole chickens, chicken thighs, drumsticks or racks of ribs – any foods that take longer than 30 minutes to cook.
DIRECT HEAT
Food is cooked directly over the flames. Best for sausages, steaks, vegetables and skewers – any foods that take under 30 minutes to cook.
Sear food over direct flames and then move to indirect heat to cook.
Keep the lid closed for even cooking and to infuse the food with more of that smoky barbecue flavour.
Avoid interfering too much – just walk away, returning to check on the food every five minutes.
ACHIEVING PERFECT GRILL MARKS ≠ Clean and oil the barbecue
Flip food once only (except for sausages, which will need to be turned more gradually because of their shape). Use tongs to turn the food, rather than a fork: anything that pokes a hole in the food will let precious juices escape. www.easyfood.ie
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≠ Cook the food just long enough to get strong lines, then rotate the food 90 degrees to get criss-cross lines before flipping. ≠ Don’t try to get grill lines on the second side, as it’ll take too long and over-cook the meat. Easy Food 125
05/06/2015 08:00
kitchen
HOW TO...
Step-by-step cooking techniques for summertime dishes
HOW TO
MAKE CAULIFLOWER RICE
STEP 1:
STEP 2:
Chop one head of fresh cauliflower into small florets (discard the core).
Heat some oil in a large frying pan over medium heat. Cook one chopped onion until soft and translucent.
STEP 3:
STEP 4:
Add the chopped cauliflower florets in batches to a food processor and pulse until they are the size of rice. Do not overmix, as this will make the cauliflower mushy.
Add the cauliflower to the pan and increase the heat. Cover and cook for five minutes, stirring frequently, until the cauliflower rice is slightly crispy on the outside but tender inside. Season to taste.
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HOW TO
MAKE CLARIFIED BUTTER (GHEE)
STEP 1:
STEP 2:
Place some butter in a heavy saucepan over low heat and melt gently.
Skim off all the froth from the surface using a slotted spoon.
STEP 3:
STEP 4:
You will then see a clear yellow layer on top of a milky layer.
Carefully pour the clear fat into a bowl or jug, leaving the milky residue in the pan.
www.easyfood.ie
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Easy Food 127
05/06/2015 08:02
HOW TO
MAKE BARBECUE SAUCE
STEP 1:
STEP 2:
Combine the following in a pan over a medium heat: one 400g tin of chopped tomatoes, 80g of brown sugar, two tablespoons each of malt vinegar, tomato purĂŠe and Worcestershire sauce and half a teaspoon each of garlic powder and onion powder.
Season well with salt and pepper and mix to combine.
STEP 3:
STEP 4:
Bring to the boil.
Reduce the heat and simmer for 20 minutes until thick. Blend until smooth or leave chunky as desired.
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JUNE/JULY 2015
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IN THE NEXT ISSUE...
GET READY FOR WHOLESOME FAMILY MEALS WITH THE AUGUST ISSUE OF EASY FOOD!
Our next celebrity guest editor is... Rachel Allen! August still sends us sunny days, but it’s also time to get ready for the kids to go back to school! Whether you’re in need of easy lunch options or you’re still in the mood for fun summertime dinner party ideas, the August issue of Easy Food has you covered! We’re thrilled to welcome Rachel Allen as our celebrity guest editor; she’ll be sharing some new recipes using the best of Irish ingredients, plus her top tips and tricks on how to keep busy families well-fed and hungry for more!
Rachel Allen
ON SALE TH JULY 28 INSIDE... > Sugar-free recipes eas > 10-minute dessert id s > Make-ahead lunche night > Fun recipes for taco acks for kids > DIY after-school sn
EF104_129_In the next Issue.indd 129
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ep! and ke Cut out
TIME TO GET
Dressed
VINAIGRETTE DRESSING
Dressing your summer salads has never been so easy!
CREAMY DRESSING
1 part acid + 3 parts oil + flavour to taste
3 parts creamy ingredient + 1 part flavour + liquid to thin
PICK ONE ACID
PICK ONE CREAMY INGREDIENT
DISSOLVE A PINCH OF SALT INTO ONE PART OF ACID Vinegar (white wine, red wine, cider, balsamic) Citrus (lemon or lime juice)
PICK ONE OIL
WHISK IN THREE PARTS OF OIL Rapeseed Olive Grapeseed Bacon fat
PICK A FLAVOUR (OR TWO!)
WHISK IN YOUR CHOSEN FLAVOUR, TASTING AS YOU GO
Herbs Shallots Mustard Chilli Honey Garlic
Season with salt and black pepper 130 Easy Food
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THREE PARTS
Greek yoghurt Crème fraîche Sour cream Mayo
PICK A FLAVOUR (OR TWO!)
WHISK IN YOUR CHOSEN FLAVOUR, TASTING AS YOU GO Herbs Garlic Blue cheese Spring onions Honey Mustard Anchovies Chilli sauce Soy sauce
PICK ONE LIQUID
ADD LIQUID TO THIN UNTIL THE DRESSING COATS A LEAF OF LETTUCE Lemon or lime juice Buttermilk Water
Season with salt and black pepper JUNE/JULY 2015
04/06/2015 17:58
Love Your Body, Love Your Morphy
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Get beach body ready with the Easy Blend Deluxe from Morphy Richards
Body Blitz Blend for 30 seconds
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The Easy Blend Deluxe is now available from all leading electrical suppliers nationwide. For more information, Like us on Facebook, Follow us on Twitter or visit www.dimpco.ie Morphy Richards is Irish owned and part of the Glen Dimplex Group. EF104_131_IBC_Dimpco_AD.indd 131
04/06/2015 17:57
137970 SCA Hygiene Plenty Consumer Press Ad.pdf
1
26/03/2015
10:37
Tip #29
Line the fridge to catch leaks or dribbles
EF104_132_OBC_PLENTY_AD.indd 93
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