EASY FOOD ISSUE 108
Special feature: HEALTHIER COMFORT FOOD FAVOURITES
• UPGRADED CABBAGE IDEAS • WINNING RECIPES FROM 2015 HOME-COOK HERO AWARDS • FUN MUFFIN TIN COOKING • NEW YEAR'S EVE BRUNCH • EASY MIDWEEK DINNERS •
90+
Beef a nd stou t pi e pa ge 49
WINTER WARMERS
Tasty pastry Porridge toppings Cheeky chicken dinners
BOOST YOUR IMMUNITY EASY JUICES, SOUPS & HEARTY SALADS
U LE N EW YO FO R A W HO
with
AUS $3.99 JANUARY 2016 UK £2.90
JANUARY 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
EF108_01_COVER_SPINE.indd 1
y s o c & k c i u Q WEEKNIGHT COOKING
SPECIAL GUEST ED ITO
R Donal Skehan shares wholesome recipes from his latest cookbook
08/12/2015 15:34
ORK AST C E N I GROWN
Now available in Supervalu, Dunnes, Tesco & all good food stores.
For recipes please pop onto www.ballymaloefoods.ie EF106_OBC_132_ballymaloe_AD.indd 132 EF108_02_IFC_Ballymaloe.indd 2
19/08/2015 08/12/2015 14:18 14:47
Easy Food team SPECIAL GUEST EDITOR Donal Skehan
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Sticky buns, p.78
Hi Easy Food readers! Well, the new year is upon us and I’m delighted to be ringing in another year of simple, wholesome and delicious recipes with Easy Food as the guest editor!
EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Korean beef stew, p.59 Editorial intern Megan Voo fave recipe: Make-ahead tiramisu, p.72 Contributors Anita Rourke and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Blueberry chocolate chip focaccia, p.42 Design Yume Sato fave recipe: Squash and spinach lasagne, p.109 Siobhan McNabb fave recipe: Veggie chilli fries, p.57 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych and some images from Shutterstock.com. PROPS Vintage La Touche Gifts, Meadows & Byrne, Anvil Home (Bray) and Greystones Antiques ADVERTISING Sales Manager Tatum Rooney trooney@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Buffalo chicken dip, p.71 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: Harissa baked eggs, p.23 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Best-ever chicken wings, p.109 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
M E D I A
Like most home cooks, I developed a love of cooking from spending time in my family’s kitchen. I come from a long line of foodies, so I’ve always been surrounded by hearty home-cooked meals that show off the best of Irish produce.
I started experimenting with my own flavours and recipes and have drawn loads of inspiration from my travels around the world. What I’ve found is that – no matter where you are – it’s the simple, homemade cuisine that really shines and makes you feel the best. We all can get so busy, especially at this time of year, and I was finding it difficult to find time to cook myself proper meals. This dilemma so many of us experience was the inspiration for my latest cookbook, Fresh. It’s all about healthy and simple recipes that leave you feeling energised and nourished. I’ve included some of my favourites on p.18 just for Easy Food readers! For more quick meals, check out handy ideas for using your muffin tin, p.50, and warming weekday meals, p.56. We’re also highlighting the winning recipes from the 2015 Easy Food Home-Cook Hero Awards, p.26 – these were dishes that were deemed the best of thousands of entries from home cooks across Ireland, so you know they’ll be a hit in your kitchens! After the holiday indulgences, we all need a bit of a clean eating overhaul; flip to p.102 for our healthier versions of comforting family favourites, and don’t miss our 15 quick recipes for smoothies, broth and salads, p.98. We still have a bit of the festive spirit kicking about, so turn to p.68 for our handy potluck recipes to share with friends on New Year’s Eve, and p.41 for a special New Year’s Day brunch menu. I’m sure you’ll find plenty of easy, nourishing and fun ideas to keep you going this January for happy cooking and a happier new year!
G R O U P
Magazines Ireland “Publisher of the Year” 2015 & 2012
Donal Skehan
Donal
THE NEXT ISSUE... The February issue of Easy Food is on sale Feb. 2nd!
Magazines Ireland “Annual of the Year” 2013 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.
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EF108_03_Ed's Letter.indd 3
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
09/12/2015 09:51
Korean beef stew
P.59
Balsamic red cabbage and goat’s cheese toasties
P.39
Yakitori salmon skewers with red rice salad
P.23
contents Chocolate whiskey brain booster fondue puddings
P.64
Easy apple turnovers
P.96
4 Easy Food
EF108_04-05_Contents.indd 4
Baked black bean chilaquiles
P.42
JANUARY 2016
08/12/2015 14:57
Regulars
Cooking for fun
08 Your say
74 Pastry party
Your comments, photos and questions
10 Food bites News and fun products from the wonderful world of food
16 Competitions Exciting things for you to win!
18 Dining with Donal Our celebrity guest editor shares his top tips for tasty, healthy home cooking
26 Special: Home-Cook Heroes The winners of the 2015 Home-Cook Hero Awards share their prized recipes
These sweet and savoury pastry recipes are sure to please!
80 Top it off Tired of plain porridge? Jazz up your breakfast with these creative toppings
82 Wine 101 How much do you really know about how your favourite tipple is made?
38 In the cabbage patch So-healthy cabbage is a pleasure to eat
P.86
Sink your teeth into this crispy, flavoursome braised pork belly
88 Reader recipe This month’s star reader shares her
What’s in season?
Cider-braised pork belly with caramelised onions
86 In the mancave
Carbonara cups
P.51
signature noodle dish
90 Treat yourself Celebrate New Year’s Eve with these classy cocktails
with these simple, tasty recipes
41 The brunch club Start the New Year in style with a decadent brunch for family or friends
Larder luck 46 Cheeky chicken Quick ways to whip up delicious chicken dishes to share
50 Do you know the muffin man? Make your muffin tin work harder for you with these inventive recipe ideas
Kids’ kitchen 92 Time for tea Our Home Ec expert invites us to afternoon tea. Very posh!
95 Easy juniors These apple turnovers are simple for little hands to make
Best ever chicken wings
P.109
Make it healthy! 98 15 ways to boost your immunity Keep it light with our juices, broths and super salads
What’s for dinner? 56 Weekly menu planner Keep it simple, keep it quick with our tasty midweek meals
66 Cooking with “E” Cheap, versatile and handy to prepare, eggs are the ultimate “fast food”
68 Potlucky Cook for a crowd with these easy but impressive recipes
102 Make it healthy Family favourites are given a meal makeover with these healthy twists
From our kitchen to yours 116 All the knowledge you need to become an expert in the kitchen
102 Kitchen know-how Learn the difference between blenders,
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.
food processors and hand blenders
www.easyfood.ie
EF108_04-05_Contents.indd 5
Easy Food 5
08/12/2015 17:22
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 Lunchbox muffins
29
LF DF GF
•
•
•
•
•
v
v
LF DF GF
Baked black bean chilaquiles
42
•
•
•
•
Veggie chilli fries
57
•
•
•
•
Spiced lentil and pumpkin pies
60
•
•
•
Winter cabbage and carrot salad with maple dressing
69
•
•
•
Spinach and mushroom ravioli lasagne
70
•
•
•
•
Roasted mushroom and onion tart
77
•
•
•
•
Berry compote porridge
80
•
•
•
•
Mint lamb burger
31
•
•
•
•
Pea soup with smoked bacon
33
•
•
•
•
Garlicky cabbage, sausage and cannellini bean stew
40
•
•
•
•
Loaded egg-in-a-nest
43
•
•
•
COVER RECIPE: Beef and stout pie
49
•
•
•
Chocolate and hazelnut porridge
80
•
•
•
•
51
•
•
Carbonara cups
Peanut butter and banana porridge
81
•
•
•
53
•
•
Meatloaf “cupcakes”
•
•
Soy, spring onion and soft poached egg porridge
81
•
•
•
Bacon and broccoli mac ‘n’ cheese
57
•
•
•
Chinese black bean rice noodles
88
•
Korean beef stew
59
•
•
Mushroom gougères
93
•
•
Pork, fennel and sweet potato casserole
63
•
•
Cocktail meatballs
69
•
•
Pork and vegetable spring rolls
78
•
•
Cheese and bacon porridge
81
•
•
Cider-braised pork belly with caramelised onions
86
•
•
Mushroom, prosciutto and artichoke salad
100
•
•
•
A lighter fry-up
103
•
•
•
FISH AND SEAFOOD
•
•
•
•
93
•
•
•
•
•
Italian egg drop soup
99
•
•
•
•
•
•
•
•
Spicy corn and tomato soup
99
•
•
•
•
•
•
Winter vegetable broth
99
•
•
•
•
•
•
Warm roasted pear salad
100
•
•
•
Shredded sprout salad with roasted sweet potato
100
•
•
•
•
Roasted cauliflower salad with lemon dressing
100
•
•
•
•
Sweet potato nachos
107
•
•
•
•
Squash and spinach lasagne
109
•
•
•
•
•
Whole-wheat pizzas
111
•
•
•
•
Parmesan popcorn
113
•
•
•
Coconut macaroons
21
•
•
•
•
Fig, honey and almond cake
25
•
•
•
•
Lemon polenta cake
28
•
•
•
•
Blueberry chocolate chip focaccia
42
•
•
•
•
•
Mini granola bowls
53
•
•
•
•
•
•
Coconut and orange cake
62
•
•
•
•
Sticky buns
78
•
•
•
•
Parmesan gougères
93
•
•
•
•
•
Easy apple turnovers
96
•
•
•
•
Gluten-free brownies
105
•
•
•
•
Oatmeal cookies
110
•
•
•
•
•
•
Apple cinnamon French toast bake
44
•
•
•
•
Chocolate whiskey puddings
64
•
Make-ahead tiramisu
72
•
Honey nut baklava
75
•
Salted caramel apple tartlets
76
•
Light lemon puddings
113
•
Cranberry fizz
90
•
Beet, berry and banana juice
98
•
•
•
Apple, carrot and ginger juice
98
•
•
Green goddess juice
98
•
•
Orange glow juice
98
•
Spiced tomato juice
98
•
•
• •
Cheesy fish pie
61
•
•
•
Salmon en croute
75
•
•
Smoked salmon gougères
93
•
•
Hot and sour prawn soup
99
•
Salmon and quinoa salad
100
•
•
Baked fish ‘n’ chips
106
•
•
• •
•
•
•
• •
•
BAKED GOODS
• •
•
•
•
• •
•
•
POULTRY •
•
•
Pomegranate molasses chicken with roasted vegetable bulgur salad
25
Chicken fajitas with guacamole and salsa
27
•
Mini chicken paprika pots
30
•
•
•
Honey lemon roast chicken
47
•
•
•
Chicken tacos with chilli cream sauce
47
•
Cheesy chicken meatballs in tomato sauce
48
•
Chicken tortilla burrito bowls
54
•
Chicken paprikash
58
•
Buffalo chicken dip
71
•
Chicken noodle soup
99
•
Low-fat carbonara
103
•
Turkey cottage pie
104
•
Best-ever chicken wings
109
•
Mini falafel box
21
•
Harissa baked eggs
23
•
Winter warmer soup with Fermanagh pumpkin bread
32
•
•
•
•
Jill's famous mac and cheese
34
•
•
•
•
•
Braised white cabbage
39
•
•
•
•
•
Balsamic red cabbage and goat’s cheese toasties
39
•
•
•
•
• • •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
• • •
•
•
•
• •
•
•
•
• • •
• •
DESSERTS
• •
•
•
• •
• •
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
DRINKS
VEGETARIAN
EF108_06_Recipe_Index.indd 6
•
Egg mayonnaise gougères
• •
6 Easy Food
•
•
51
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
23
•
•
•
Spicy sweet potato salmon cakes
•
•
•
Yakitori salmon skewers with red rice salad
•
•
x
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
JANUARY 2016
08/12/2015 14:59
What’s inside
A sneak peak at what you’ll find in this issue
FOR THE SWEET TOOTH...
VEGGING OUT There’s plenty of simple and delicious vegetarian dishes in this issue for those who want to give meat a break after the Christmas season. Red cabbage and goat’s cheese toasties
P.39
We’ve picked our favourite dishes for a little indulgence! Veggie chilli fries
P.57
Roasted mushroom and onion tart
P.77
Blueberry chocolate chip foccacia
P.42
Make-ahead tiramisu
P.72
Chocolate whiskey puddings
P.64
What’s new in this issue
'Tis the season for toasting and celebrating, so we've introduced a new Wine 101 section, p.82; you’ll certainly impress at New Year’s Eve parties with your newly acquired knowledge! If you’re a bigger fan of cocktails than vino for the festive season, try our recipe for a cranberry fizz on p.90.
There are kitchen gadgets galore available these days, so it can be confusing trying to decide what to buy and why. Our inaugural Kitchen Know-How feature, p.125, will give you the low-down on the difference between food processors, blenders and immersion blenders.
www.easyfood.ie
EF108_07_What's inside.indd 7
Spiced lentil and pumpkin pies
P.60
Squash and spinach lasagne
P.109
CHECK OUT THE 2015 HOME-COOK HEROES! Our annual Home-Cook Hero Awards took place on November 7th and we couldn’t be more excited to share the results with you! The lucky 24 finalists battled it out across eight categories at Cook’s Academy and produced some fabulous dishes for the judges – Catherine Fulvio, MasterChef Ireland's Nick Munier and Easy Food publisher Gina Miltiadou. We announced the winners at the evening black-tie gala at the Shelbourne Hotel. See all the action and have a look at the winners' fantastic recipes, p.26. Easy Food 7
08/12/2015 15:13
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
“Just made my Christmas cake @easyfoodmag!” – Amy Meegan
WHAT YOU’VE BEEN COOKING
“So many amazing recipes in the Easy Food Christmas Annual. Can’t wait for all the Christmas baking!” – Sue Butler
“Loving the Santa hat cake and tutorial in the @easyfoodmag Christmas Annual. I know what I’m making this year #Christmas!” – @sueyonkers
“Enjoyed making the mummified bananas from the October issue of Easy Food Magazine. They tasted great.” – Eadaoin Connery
“Major well done on this year’s Christmas annual! I can't wait to make every single cake out of it during my Christmas time off from college. My poor mother will have to buy me nearly a kilo of chocolate for that chocolate torte on the cover!” – Amy O’Keeffe
TRIED AND TESTED Linda Ward from Delgany, Co. Wicklow, reviewed the Morphy Richards Sear and Stew Slow Cooker. Read on to hear her verdict...
“Super tasty baked 'fried' chicken from @easyfoodmag. Always worth flicking through old copies!” – @jarhinio
Contact us Easy Food Magazine @easyfoodmag easyfoodmag 8 Easy Food
EF108_08-14_Yoursay_FoodBites.indd 8
"I read the instructions which were very clear and easy to understand. I decided to cook a beef stew, and seared the meat first as per the instructions. I added the carrots, potatoes and onions and seared them for a few minutes, then added some stock and a packet of oxtail soup. When all of the ingredients were seared, I transferred the pot into the base of the slow cooker. The digital clock is so easy to use and I set it for eight hours. I like the fact that, even after the time is up, the food keeps warm for two hours afterwards. I was a bit apprehensive going home that evening wondering how it had turned out, but my concerns were soon alleviated. The meat was so tender it melted in my mouth, and the vegetables were just perfect. None of the stock had reduced which was
brilliant. I love it and cannot wait to experiment with more dishes. I would highly recommend the Sear and Stew; I have tried several slow cookers before but this is definitely my favourite.” The Morphy Richards Sear and Stew is available from Harvey Norman, Tesco, Power City, Expert and Euronics from RRP €59.95/£42.20. For more information, visit www.morphyrichards.ie.
JANUARY 2016
08/12/2015 15:05
letters and comments
We’ve got mail
Hello, I just wanted to say a big “thank you” for the great day I had at your Home-Cook Hero finals this year. I loved my cooking in the morning, and the dinner in the evening. Of course, it was even better when I was one of your category winners. I love all my prizes!
“Picked up my Christmas Annual today #exciting” – Noeleen Byrne “Candle, coffee and @easyfoodmag Christmas Annual, perfect reading for this wintery Sunday…” – @SimplyHomemade
Meet the Taste Team...
Niamh Watson "I live in Dublin with my husband and two daughters. I like to cook savoury, spicy food best, so I make a lot of colourful curries and vegetarian dishes, most of which originate from India. I love to bake but I have had a few baking disasters – I once made a ‘ring’ birthday cake for my sister and it was so soggy that I had to cut the centre out!”
Thank you again, and maybe I will see you again another year! Love,
Grace Quigley (aged 9) “Thanks to our amazing @easyfoodmag team @cooksacademy @Cfulvio @NickMunier our sponsors and fab contestants for making #HCH2015 so brilliant!” – @GinaMiltiadou ”@GinaMiltiadou @easyfoodmag @cooksacademy @NickMunier Totally my pleasure! Fantastic, heartwarming and impressive event!” – @Cfulvio
“@easyfoodmag Bonus reading with this blast from the past I found in a box under the bed!” – @jarhinio
TRIED AND TESTED Phylliss McKenna from Drogheda, Co. Louth, took the Stellar Stove-Top Kettle for a test run. “I received the Stellar Stove-Top kettle and from the first glance I thought it was very sleek and stylish. It can be used on gas, electric, induction and Aga hobs, so would be suitable for any kitchen. I first tried it on the electric hob. I filled it to the recommended level and found it took 10 minutes to come to a boil – if you were gasping for a cup of tea, it might feel like a long time to wait! In my opinion, it is best suited to a gas stove or Aga cooker as this was much quicker and took just four minutes to come to the boil. As well as being a lovely, stylish addition to any kitchen, the kettle has a heat resistant handle which prevents you from burning yourself and it also comes with a lifetime guarantee for peace of mind.” SV64 Stellar Leuven Hob-Top Kettle, RRP €56.90/£40. For stockists, see www.stellar.co.uk.
Niamh Foskin lives in Kilkenny with her husband Bryan and their two dogs. “I really enjoy cooking at the end of the day – it relaxes me after work! At this time of year I love making dishes like casseroles, soups, pies and fruit crumbles – basically anything warm and filling! We both have a very sweet tooth so I do like to bake and to make desserts. My absolute favourite things to bake would be brownies, cupcakes and cookies.”
Kate Hardie is a passionate home baker and cook, and says, “I have three young children and run a graphic design agency with my husband. I also have my own recipe website, inspired by my coeliac son, providing gluten-free recipes, stories and information about coeliac disease in general. I get a buzz from baking and cooking from scratch every day, and love to develop exciting gluten-free recipes that appeal to my family and others in similar situations to ours.”
October competition winners
1 x case of Freixenet Cordon Negro Jane Phelan, Cobh, Co. Cork 3 x Flahavans hampers Patricia Mannion, Rathcoole, Co. Dublin Julie Smyth, Ballinode, Co. Monaghan Trevor Valentine, Celbridge, Co. Kildare 1 x gourmet break for two in Killyhevlin Lakeside Hotel Paul Rose, Kiltimagh, Co. Mayo 3 x Morphy Richards Sear and Stew slow cookers Margaret Boland, Enfield, Co. Meath Audrey Considine, Ennis, Co. Clare Marie Walsh, Skerries, Co. Dublin
www.easyfood.ie
EF108_08-14_Yoursay_FoodBites.indd 9
Caitriona Dunne is married with two children, aged nine and six. She says, “Nutrition is important to me and I like to cook fresh every day but, as I work full time, it has to be something handy during the week. I usually try new recipes at the weekend. I bake a lot, and I love testing out new recipes on friends and family.”
Easy Food 9
08/12/2015 15:02
FOOD BITES MOY PARK
Award-winning 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! Following the success of its ‘Extra Tasty’ and ‘Garlic and Herb’ flavours, Moy Park has launched a new Roast in the Bag whole chicken with ‘Pork, Onion and Sage’ stuffing – perfect for your Sunday roast. Moy Park’s Roast in the Bag technology means you can tuck into a delicious roast chicken complete with stuffing after 90 minutes. No touch, no prep, no fuss – just full flavour! For news and SHELF updates visit www.moyparkchicken.com. STAR Moy Park Chicken @MoyParkChicken
RANKIN SELECTION
The award-winning Rankin Selection Irish Brown Soda bread, created by County Armagh bakery Irwin’s and top chef Paul Rankin, is made with real Irish buttermilk and SHELF topped with oats. Rankin Selection brown STAR soda bread is a bread for all seasons. This time of year it’s wonderful with wintery soups or for a hearty open sandwich with leftover Christmas chutneys and thick sliced cheese. For those who enjoy simple pleasures, brown soda bread toasted with lashings of butter certainly hits the spot. Available in all major retainers (RRP €1.50). For news and updates visit www.rankinselection.com. Rankin Selection @rankinselection
Cork Bakery launches new gluten-free ‘Family Sharing’ range Ireland’s first artisan gluten-free bakery, Denise’s Delicious Gluten-Free Bakery, is launching a new range of ‘family sharing’ treats. Founded in 2008, the bakery now employs a team of 13 at its base in Little Island, Co. Cork. In response to demand for popular family ‘free-from’ treats, Denise and her team spent over a year developing their new Cranberry and Orange Loaf and an Oxford Lunch Cake. Specially chosen ingredients feature a number of Irish products, including free-range eggs from Clonarn Clover in Co. Cavan. Products available from the major supermarkets, artisan food stores and www.delicious.ie.
10 Easy Food
EF108_08-14_Yoursay_FoodBites.indd 10
LOOK TO THE LARDER! Ever wonder what there is to eat in the larder? We’re talking, however, about the one on the Quay in Waterford, recently awarded a 2015 Best in Ireland Award from Sally and John McKenna Guides. A new business to Waterford, Larder opened its doors in 2014. Owned and run by good-food-obsessed Patrick Murphy, Larder is a food and produce shop stocking the best of locally-made goods. Larder
ROOM AND BOARD
We recently paid a visit to the home of Bunbury Boards in Lisnavagh Estate, Co. Carlow, and were blown away by the quality of craftsmanship involved. The wood in every Bunbury Board and Bowl comes from sustainable forestry in the Estate and in other forests throughout Ireland. Traceability is taken very seriously, and each tree used and each piece of timber is given a unique number which provides you the history and heritage of the product. All Bunbury products can be personally engraved to make an ideal gift for Christmas. It’s a must-have for anyone who loves cooking, baking or design and interiors. For more information and to see the full selection of Bunbury products, go to www.bunbury.ie.
JANUARY 2016
09/12/2015 10:08
news
BREAK FOR BREKKIE!
Flahavan’s and Keelings commissioned a survey amongst Irish mums on their families’ breakfast habits. Seems like we all need some extra time for the Most Important Meal of the Day! • 73% of mums believe it’s more important to get the family ready for the day rather than have breakfast themselves. • 59% of mums admit to skipping breakfast to save time in the mornings. • 96% would go without any breakfast if there wasn’t enough food in the house for everyone else. • 53% acknowledge that nutritional value should be a priority. • 25% said, however, they would give their kids whatever they want for breakfast. • 16% ensure the family all sit down and enjoy breakfast together every day.
Perfect porridge
Flahavan’s new Red Berry and Lemon Curd Quick Oat flavours are a quick and easy way to enjoy a wholesome and zesty brekkie in no time. With a liquid measure on each sachet pack, oat experts Flahavan’s have ensured you’ll have perfect porridge in just two minutes (RRP €2).
A NEW “SUPER SUGAR”
We’ve all been made more aware of the negative effects sugar has on our health and diets, which means alternative sweet sources have been on the rise. One of the most interesting we’ve seen is xylitol; it’s a naturally-occurring alcohol found in most plant material, including many fruits and vegetables. It is even extracted from birch wood to make medicine. Xylitol is widely used as a sugar substitute and in ‘sugar-free’ sweets. It tastes sweet but, unlike sugar, it is not converted in the mouth to acids that cause tooth decay. It also has 40% fewer calories than regular sugar and doesn’t cause blood sugar levels to spike. It reduces levels of decay-causing bacteria in saliva and also acts against some bacteria that cause ear infections. We sampled Total Sweet, a leading brand of xylitol, and found it definitely added a touch of sweetness to our morning cuppas. We also liked that you can replace it one-to-one for sugar in baking recipes – no confusing conversions needed! It’s important to note that xylitol is very toxic for dogs, so be sure not to give your canine friend anything that contains it. It’s been widely-available in health shops in Ireland, but is now available in SuperValu stores nationwide (RRP €3.85). www.easyfood.ie
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YOU BUTTER BELIEVE IT!
Improper Butter, the brainchild of UCD graduates Elaine Lavery and Hannah O’Reilly, is doubling its portfolio for the festive season with three new butters this year – Sage, Rosemary & Thyme Butter (RRP €2.89), Boozy Brandy Butter (RRP €3.49) and Cinnamon & Honey Butter (RRP €1.99). Talk about perfect Christmas flavours! Available over the Christmas season from SuperValu stores and select independent stockists, the butters combine Improper Butter’s staple high-quality Irish butters with fresh, festive ingredients. Try the Sage, Rosemary & Thyme butter as the perfect marinade for your turkey, or melt the Cinnamon & Honey Butter over some popcorn as you curl up for a Christmas film on the couch. Improper Butter @improperbutter @improper_butter Easy Food 11
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CORNER
Staff Writer Jocelyn Doyle reviews her favourite cookbooks this month.
VEGAN LOVE STORY
THE SHERIDANS GUIDE TO CHEESE
By Rolf Hiltl & Reto Frei Published by New Internationalist €38.45/£27
By Kevin & Seamus Sheridan, with Catherine Cleary Published by Transworld €24.20/£16.99
This beautifully-photographed tome of vegan cooking brings together the culinary knowledge and experience of two wellestablished vegetarian restaurant groups, Hiltl and tibits, with branches in Switzerland and London. Comprised of 80 dishes from around the world, Vegan Love Story makes simple food look truly impressive. Inventive ideas like Indian beetroot fritters or tomato spelt risotto sit alongside new twists on classics, such as a BLT made with smoked tofu in place of bacon, an aubergine cordon bleu and a vegan lasagne bolognese. We particularly want to try the courgette schnitzel and the hearty mushroom, potato and ale pie. Sweet treats are not forgotten, with vanilla pancakes, pineapple crumble and an intriguing rooibos cappuccino. This is a gorgeous and useful collection of recipes for the vegetarian or vegan in your life.
As avid cheese-lovers, we’ve long been enamoured by the Sheridan brothers’ award-winning cheese shops. The book opens with their story, followed by a history of Irish cheesemaking and a chapter on the scientific processes involved. It then jumps right into cheeses from around the world, organised by category and including everything from personal stories about particular cheesemakers to tasting notes and guidelines on buying, storing and serving their goods, as well as some gorgeously cheesy recipes. We’ve been drooling over the Taleggio tartiflette, the cheese and onion pie and the smoked Knockanore and Gubbeen chorizo baked potatoes. Absolutely crammed with information, this is a go-to guide for any cheese addict.
SIMPLY NIGELLA By Nigella Lawson Published by Chatto & Windus €37/£26 Nigella’s latest offering is focused on food that is uncomplicated, relaxed and satisfying: perfect for the home cook. With “Quick and Calm” recipes for the end of a workday (think Halloumi with quick sweet chilli sauce or crunchy chicken cutlets), “Bowlfood” for soothing, comforting meals like sweet potato mac and cheese, food to cook for friends and family (fish tacos, butterflied leg of lamb) and some absolutely stunning slow-cook recipes such as the mouth-watering Asian-flavoured short ribs, Nigella has you covered for any occasion. When satiated, finish up with gooey chocolate chip cookie dough pots or a salty honey pie. As always, Nigella’s enduring enthusiasm for hearty home food shines through, making us very hungry indeed.
SEA GASTRONOMY By Michael O’Meara Published by Artisan House Connemara €30/£21.05 A veritable encyclopaedia of North Atlantic fish and shellfish, Sea Gastronomy is a must-have for anyone with a passion for sustainable seafood. With 235 recipes, information on 120 species of fish and over 375 illustrations, it is incredibly comprehensive, a real bible for the fish lover. Learn about everything from sea bass to squid and monkfish to mussels, whilst cooking up a sea-storm of paella, fish and chips, bouillabaisse, Madras fish curry or roast herring with lemon and herbs. The enormous variety of fish and shellfish in this book is a valuable reminder to break outside the easy-to-fall-into rut of cod and salmon and to become more adventurous with the wide range of seafood we are lucky to have available to us on our little island. Simply gorgeous.
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Dark Coffee Absolute candle www.miramira.ie €15/£10.55 Monkey tea infuser www.designist.ie €10/£7.30
Tala Original cook’s dry measure www.bakestore.co.uk €11.35/£7.99 Delphi cupcake blue mug www.carraigdonn.com €2.95/£2.10
KeepingCOSY
Stay warm this January with these kitchen companions
Mason Cash 'Baking Made Easy' Pie Making Set www.littlewoodsireland.ie €35/£24.60
Ceramic polka dot 1.4l teapot www.anvil.ie €26.95/£18.95
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Pink soup bowl and plate www.tch.net €23.50/£16.50
Vintage home sage buttermilk tea cosy www.anvil.ie €15.75/£11.05
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Plan a Whole New You one week at a time New Year Meal Planner
The best way to eat healthy is to plan ahead. So we are giving you a free handy meal planner to help map out delicious and nutritious meals for breakfast, lunch and dinner. It will also help ensure you are getting the recommended levels of fruit, vegetables and liquid, every day of every week. In the meal planner you will find inspiring, healthy recipes based around our new Uncle Ben’s® Rice & Grains range – a line of microwave rice containing a mix of whole grains and delicious flavours. Our Rice & Grains are a natural source of fibre and free from artificial colours, flavours and preservatives, making healthy meal planning quick and easy for a Whole New You in 2016.
WIN SPA VOUCHERS* on d /unclebensireland *
See inside for details
Let’s pamper the Whole New You We’d love to help refresh your mind and body with a well-earned spa trip. That’s why we are giving away 10 x €100 vouchers, valid in health and beauty spas across the country.* Head to our Facebook page for more details on how you could be in with a chance to win! See facebook.com/unclebensireland *T&C’s: One voucher per person and household. Vouchers valid in a wide variety of spas across Ireland. Vouchers must be redeemed on pamperme.ie.
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WIN A FOODIE FOUR-STAR CITY BREAK FOR TWO TO BELFAST
Tourism Northern Ireland has announced that 2016 will be the Year of Food and Drink and has promised an action-packed menu of tasty treats and beverages to look forward to. The Year of Food and Drink 2016 is a celebration of everything that makes the produce from Northern Ireland so good. The epic landscapes, time-honoured traditions, people and producers make the food heritage wonderfully unique. Thanks to wild coasts, endless green acres and famously fickle weather, Northern Ireland produces some of the world’s finest and freshest ingredients, from iconic breads to seafood, spirits and meat. Pay a visit during the 366 days of celebration and discover the deliciousness for yourself. To celebrate the Northern Ireland Year of Food and Drink 2016, Tourism Northern Ireland is offering one lucky reader the chance to win an exciting weekend break for two to Belfast! Discover unique food and drink traditions, meet leading chefs and artisan producers as well as stallholders from the award-winning St George’s Market, while exploring delis, cafes and gastro pubs too. This fantastic prize includes a two-night stay for two people including breakfast and one evening meal in the four-star Ten Square Hotel in the heart of Belfast City Centre. Artfully blending baroque elements with colonial finishes, Ten Square Hotel's hip
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design brings you back to an era of simple yet stylish beauty, sophistication and personal service. Featuring 22 award-winning hotel guestrooms within a landmark-listed building, there is a delightful variety of hotel room and suite options available. The prize also includes a pair of passes to the Belfast Food Tour, where you will learn about the food of Belfast and meet local producers. This foodie tour will have you walk through the city centre, stopping off at eight destinations and experience Belfast with a local who knows and loves the food produced in Northern Ireland. Email your contact details to competitions@easyfood.ie with BELFAST in the subject line to enter. For more information on the Year of Food and Drink 2016 and short breaks in Northern Ireland, visit www.discovernorthernireland.com/food or Callsave 1850 230 230. Entrants must be over 18. Travel is the winner’s own responsibility, as is any item, service or cost not expressly stated to be included in the prize. The prize is non-transferable and must be used by 30 June 2016. See www.discovernorthernireland.com/CompetitionTerms-and-Conditions-A2778 for full terms and conditions.
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WIN A HAMPER OF MARIA LUCIA BAKES GOODIES! Irish company Maria Lucia Bakes offers a range of gourmet gluten-, wheat- and dairy-free granolas made with jumbo gluten-free oats, coconut, seeds and nuts, lightly infused with vanilla or spices. They are then gently baked in small batches to give a delicate crunch. The Maria Lucia Bakes granola range is available in Supervalu, Dunnes Stores, selected health food stores and independent retailers nationwide. The full range is also available to buy online at www.marialuciabakes.com. To celebrate the launch of the new No-Added Sugar Granola, three lucky readers will win a hamper of goodies, including the full range of Maria Lucia Bakes granolas: Cranberry, Coconut and Chia Seed (awarded the Best Cereal at the 2015 Irish Quality Food Awards); Cashew, Almond and Cinnamon Granola; Apricot and Walnut; and the new No-Added Sugar Granola. Simply email the answer to the question below with your contact details to competitions@easyfood.ie with GRANOLA in the subject line:
Q: Which Granola won Best Cereal at the 2015 Irish Quality Foods Awards? www.easyfood.ie
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WIN A BUTCHERY DEMO WITH JAMES WHELAN BUTCHERS!
To celebrate winning Best Butcher Store 2016 and being shortlisted as one of the Top 5 Stores of the Year in the Retail Excellence Awards, James Whelan Butchers is giving one lucky reader and a guest a chance to win a place at one of their butchery demonstrations with the award-winning butchers at Avoca Rathcoole and Kilmacanogue stores! Perfect for the curious cook, learn from the best with this unbeatable prize. Hosted in Avoca stores in Rathcoole, Co. Dublin and Kilmacanogue, Bray, Co. Wicklow, the butcher demonstrations are packed with tricks of the trade. The lucky winner and guest will receive a demo from two of the master butchers on knife skills as well as pork and beef butchery, all while enjoying delicious tastings and a glass of wine plus a goodie bag including The Irish Beef Book by Pat Whelan and Katy McGuinness. To enter, simply email your contact information to competitions@easyfood.ie with BUTCHER in the subject line. If you aren’t lucky enough to win on this occasion, visit www.jameswhelanbutchers.com for information on more butchery demonstrations. Terms and conditions: Entrants miust be over 18. Prize includes a butchery demonstration pass for two people, next available dates are: Tuesday, January 26th, 2016 in Kilmacanogue or Tuesday, February 9th, 2016 in Rathcoole. A voucher will be sent to you; please contact the stores directly to book your place. Non-transferable, subject to availability.
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om Recipes fr FRESH kehan By Donal S 0 €28.50/£2 y b Published g Stou hton Hodder &
DINING WITH Donal Our celebrity guest editor shares his top tips for tasty, healthy home cooking
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guest editor Donal Skehan
D
onal Skehan is a fixture on the food scene both in Ireland and abroad, known for his fuss-free, flavourpacked and visually-stunning dishes. Coming from a long line of foodies, he naturally gravitated toward food first as a hobby, eventually turning it into a mega-successful career. But between developing recipes for and promoting his website, six cookbooks, televison series, his own YouTube channel (with over 250,000 subscribers!) as well as Jamie Oliver’s FoodTube Network, Donal found he had increasingly less time to actually cook nutritious and rewarding meals for himself. Not ideal for anyone, but particularly frustrating when food is the centre of your career! This led to the creation of Donal’s latest cookbook, FRESH. It’s loaded with simple, healthy and balanced meals that rely on seasonal Irish fruit and vegetables, wholesome grains and smaller portions of high-quality meats. Donal emphasises the importance of taking the time to cook as well as the time to eat, so that anyone can reap the nourishing rewards of home-cooking.
PHOTOGRAPHY SOFIE LARSSON SKEHAN RECIPE PHOTOGRAPHY DONAL SKEHAN
How did you first become interested in cooking? Food has always been a huge part of my life. My family has been in the food business for over 60 years, so conversations at home naturally turned to food. We didn’t eat out much when we were younger; actually, it seems like my mum was always in the kitchen! She instilled a natural love of food and cooking in me. She would encourage me to help out and to get involved in cooking, and it was with her that I first started experimenting in the kitchen. I just loved being in there – whether it was peeling a carrot or helping make jam tarts, I really enjoyed experiencing the whole cooking process. I loved seeing something delicious come from nothing, and eventually I gained more confidence to start cooking on my own and trying out new dishes. I think it’s really important for parents to encourage kids to get involved in the kitchen and to help them develop an interest in food. How do you make healthy cooking feasible during busy weeks? I think the most important thing for anyone is to have balance in your diet; it’s not sustainable to keep up with extreme cuts or juice fasts, so I try and make healthy eating a priority during the week. That way, I don’t feel bad if I want to treat myself or eat more indulgent foods at the weekends. It’s all about having a ‘reset button' and being able to return to a healthy, balanced point when it’s needed. After travelling for a week and eating so much on the go, I know I’ll get back home, hit the reset button and return to my breakfasts of porridge and juice. I wrote FRESH because I was getting to the point of exhaustion with a busy work schedule; I found myself eating out all the time, and I quickly realised that needed to stop. I now make sure that I make time to get a bit of exercise, cook for myself and actually sit down and enjoy eating it. It’s not always easy, but it’s the best way to make sure you’re giving your body the nourishment and rest that it needs.
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What are your favourite ingredients to use? I absolutely crave Asian food; I love that you can chop up a whole load of veg, toss it in a wok with a bit of coriander, lime, chilli, garlic and ginger, and you’re on your way to something delicious. I think healthy eating needs to be exciting (I don’t know if I could stomach an avocado cheesecake!) so I often rely on those instant hits of flavour in my recipes. After all your travels cooking and eating around the world, what would be your favourite type of cuisine? Definitely Asian food! I was in Vietnam and Thailand a bit the last few years, and I love how you’re just assaulted with the aromas of food on the streets there. The beautiful thing about street food there is that the vendors will do one thing, and do it really well – it’s better than anything you’d get in a restaurant! Just something simple that delivers big on flavour for very little cost – you can’t beat that! What is the worst kitchen disaster you’ve ever had? I overcooked the Christmas ham last year, which is ridiculous considering my job! My mum asked me to do it and I just got my timing all wrong. I figured it’d be grand so I put it on a nice, low heat, and went for a leisurely Christmas walk. I came back then to find it looking like pulled pork! Thankfully the butcher had a spare ham at the shop so he saved the day. I don't think you should judge yourself on whether something goes wrong, but on how you recover! Your food photography is truly stunning. What inspired you to pick it up as a hobby? It sort of happened naturally when I started the blog in 2007. I had just received my first DSLR camera for my birthday; I’d always been interested in photography, but never thought it’d come into use for food! I had just moved into an apartment and was cooking three meals a day while reading all these food blogs. I started
taking photos of my food for my blog and it just kicked off from there. The photos spoke for themselves and they really helped sell my blog, especially at a time when not many Irish food blogs had photography. If I didn’t have food photography as part of my output I don’t know where I’d be today. What do you love most about using social media to connect with your audience? Once of my favourite parts about food blogging from the start was that you had an instant connection with the readers. I’d always read and reply to the comments they’d leave and I love that there is this engaged community for what I do. It’s really important too, not only to grow your business, but also to know what your audience wants and what your brand is. It’s always funny to me that, no matter how many healthy reipces I upload, the ones that get the most likes are chocolate cakes and doughnuts! At the same time, you have to stay true to yourself and readers appreciate that as well. I think food bloggers have a responsibility to encourage and inspire people to become the best cooks they can be, in whatever sense that is, and writing FRESH was a great lesson in that. I know my readers still want simple recipes that are going to be really delicious, so I had a lot of fun testing new recipes that I think they’ll really love. What would be your ideal dinner party menu for this time of year? After all the indulgence of Christmas, January is really the time when I need to hit that 'reset button'! I like to make a lot of vegetarian dishes, and there is a squash tagine in my new book that would be perfect for a dinner party. You can make it ahead of time and just serve it up with some quinoa, so it’s ideal in that you can more or less have everything done ahead of time. It’s so wholesome and you really wouldn’t miss the meat. I always do a dessert, so something simple like a chocolate tart or a fruit-based dessert for lighter eating would be perfect.
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Mini falafel box Serves 4 “This has to be the perfect transportable feast. If you’re making this the night before there is no need to refrigerate the falafels – just leave them covered at room temperature. The spiced yoghurt is great to have with almost anything.” For the falafels: ½ small red onion, chopped Small handful of fresh mint Small handful of fresh coriander leaves 1 tbsp tahini Zest and juice of ½ a lemon 1 tsp ground cumin 1 tsp cayenne pepper 1 tsp smoked paprika 1 x 400g tin chickpeas, drained and rinsed Olive oil, for frying For the shredded salad: ½ small head of red cabbage, shredded 2 carrots, thinly sliced ½ small red onion, very thinly sliced 3 tbsp extra-virgin olive oil Juice of ½ a lemon 1 tsp honey Sea salt and freshly ground black pepper For the spiced yoghurt: 1 tsp ground coriander 1 tsp ground cumin ½ tsp ground turmeric ½ tsp mustard seeds ½ tsp chilli powder 250g natural yoghurt 1 mild red chilli, thinly sliced 3 spring onions, thinly sliced Sea salt and freshly ground black pepper To serve: Cooked bulgur wheat 1 To make the falafel, place the red onion, mint, coriander, tahini, lemon zest and juice, cumin, cayenne and paprika in a food processor with a good pinch of salt. Pulse until finely chopped. 2 Add the chickpeas and pulse again briefly until the chickpeas are finely chopped; you are not looking for a smooth paste, but something with a bit more texture. 3 With dampened hands, shape into 20 small balls and chill in the fridge for up to an hour (if time allows). 4 Heat a thin film of olive oil in a large non-stick frying pan over a medium heat and fry the falafel balls for 4-6 minutes, until golden brown all over, www.easyfood.ie
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turning occasionally with tongs. Drain the falafels on kitchen paper. 5 To prepare the shredded salad, place all the vegetables in a bowl. Make a quick dressing by whisking together the olive oil, lemon juice, honey and a little salt and pepper (or shake in a jar with a tight-fitting lid) and then use to dress the salad, tossing until evenly coated. 6 To make the spiced yoghurt, mix all the ingredients together in a bowl. Arrange the falafels on the bulgur wheat with a small bowl of the spiced yoghurt. Serve the shredded salad alongside the falafels. Per Serving 592kcals, 21.4g fat (3.8g saturated), 81.5g carbs, 21.4g sugars, 25g protein, 23.2g fibre, 0.14g sodium
Coconut macaroons Makes 16 “Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing. They are also suitable for freezing. To pimp them up, dip or drizzle the baked macaroons with melted dark chocolate.” 2 medium free-range egg whites 100g golden icing sugar, sifted
100g ground almonds Few drops of almond extract 100g desiccated coconut 2 tbsp shredded coconut 50g good-quality dark chocolate, melted 1 Preheat the oven to 150°C/130˚C fan/gas mark 2. Line two baking trays with parchment paper. 2 Using a hand-held electric mixer, whisk the egg whites in a bowl until stiff peaks form. Lightly fold in the icing sugar. Gently stir in the ground almonds, almond extract and desiccated coconut until the mixture forms a sticky dough. 3 Spoon heaped tablespoons of the mixture on to the lined baking trays, and shape into round mounds. Sprinkle a little shredded coconut on top of each one. 4 Bake for 25 minutes; the outer crust should be light golden but the inside needs to be nice and soft. Leave to cool on the baking trays for one minute and then transfer to a wire rack and leave to cool completely. 5 Drizzle with dark chocolate and allow to set before eating.
Per Serving 123kcals, 8.3g fat (4.7g saturated), 11.1g carbs, 8.5g sugars, 2.5g protein, 2g fibre, 0.009g sodium
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Harissa baked eggs Serves 4 “Whether for brunch, lunch or dinner, these baked eggs are a speedy way to provide booming flavour and a dose of healthy comfort food. A basic tomato sauce is the hallmark of any good home cook, and here it is put to good use coddling eggs until their yolks are runny and dreamy. With an injection of dark heat from the harissa paste, for me this is all too often the answer to the question, ‘What’s for dinner?’” 1 tbsp olive oil 1 large onion, very finely diced 2 garlic cloves, very finely chopped 1 red chilli, finely diced 1 tsp smoked paprika 3-4 heaped tbsp harissa paste 2 x 400g tins of plum tomatoes Sea salt and freshly ground black pepper Large handful of coriander, roughly chopped 4 large free-range eggs To serve: Toasted bread slices
Yakitori salmon skewers with red rice salad Serves 4
1 Heat the olive oil in a high-sided, ovenproof frying pan over a medium heat and fry the onion for 6-8 minutes, or until softened. Add the garlic, chilli and paprika and fry for 1-2 minutes, or until the mixture becomes aromatic. 2 Stir in the harissa paste and tomatoes, pressing the tomatoes down with the back of a fork until you are left with a smooth-ish consistency. Cook for 8-10 minutes at a gentle simmer, until the sauce thickens and intensifies. Season to taste. Preheat the oven to 200°C/180˚C fan/gas mark 6. 3 Stir through the coriander, reserving a few leaves to garnish. If you want an even smoother sauce, transfer to a food processor and blitz until velvety and then return to the pan (or use individual ovenproof dishes). 4 Use the back of a ladle to make four wells in the sauce and crack an egg into each one. Bake in the oven for 10 minutes, until the eggs are just set but the yolks are still runny. Scatter over the reserved coriander leaves and devour with warm toasted slices of bread for dipping.
Per Serving 180kcals, 9.4g fat (2.3g saturated), 16.4g carbs, 10.1g sugars, 10.1g protein, 3.6g fibre, 0.14g sodium
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“The Japanese dish yakitori generally refers to skewers of chicken, grilled over charcoal to give a unique smoky taste. They are often enjoyed as a street food snack with a cold beer; here I have given them a small makeover using salmon and serving them with a vibrant red rice salad. If you can’t get your hands on red rice, you can use brown rice instead.” 2 tbsp dark soy sauce 1 tbsp sake 1 tbsp mirin 1 tsp dark brown sugar 500g skinless salmon fillet, cut in 3cm cubes 6 shiitake mushrooms, stem removed and cut into 1cm slices 5 spring onions, cut in 3cm pieces 1 tbsp sesame seeds, toasted For the warm red rice salad: 250g red rice 1 tbsp miso paste 1 tbsp mirin 1 tbsp rice vinegar 1 tsp clear honey 200g kale leaves, torn from their stems and
roughly chopped 2 carrots, shaved into ribbons ½ cucumber, shaved into ribbons 2 nori sheets, sliced into strips 1 In a bowl whisk together the soy sauce, sake, mirin and brown sugar until the sugar has dissolved. Add the salmon pieces and toss to combine. Cover and chill for about 30 minutes. 2 Thread the salmon cubes, shiitake mushrooms and spring onions onto wooden or bamboo skewers (you should get about two skewers per person). Cover and chill in the fridge for 15 minutes, or until you are ready to cook. 3 For the red rice salad, cook the rice until tender according to the packet instructions. Drain and rinse under cold water. 4 In a large bowl whisk together the miso paste, mirin, rice vinegar and honey. Add the kale and massage until tender. Add the carrot and cucumber ribbons, cooked rice and nori strips. 5 When you’re ready to cook the skewers, place a griddle pan over a high heat and cook each skewer for about 2–3 minutes on each side. Brush with any remaining marinade as they cook. 6 Sprinkle the sesame seeds over the skewers and serve with bowls of the red rice salad. Per Serving 632kcals, 16.3g fat (4.7g saturated), 86.1g carbs, 12.3g sugars, 35.8g protein, 10.6g fibre, 1.193g sodium
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editorintelligence Donal Skehan larder luckguest counter
Fig, honey and almond cake Serves 6-8 “Gently spiced and with added texture from the flaked almonds, this cake comes together with a drizzle of sweet floral honey. Do use muscovado sugar if you can, as it is relatively unrefined with much or all of the molasses still remaining, giving it a slightly fudgy, more caramelised flavour. Some cheaper brown sugars are just refined sugar that has been coloured, with none of the authentic flavour.” 110g butter, plus extra for greasing 150g light muscovado sugar 2 large free-range eggs 210g plain flour, sifted 1 tsp baking powder Pinch of salt 1 tsp ground cinnamon 2 tsp ground cardamom 12 firm, ripe fresh figs, sliced in half 50g flaked almonds Floral honey, to drizzle To serve: Vanilla yoghurt 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Grease and line a 20cm spring-form cake tin with parchment paper. 2 Using a hand-held electric mixer, beat the butter and sugar in a large bowl until pale. 3 Add the eggs, one at a time, mixing until they are incorporated. Fold in the flour, baking powder, salt, cinnamon and cardamom until you have a thick cake batter. 4 Finely chop six of the figs, leaving the rest cut in halves. Stir through the chopped figs and pour the batter into the prepared cake tin. The batter will be thick, so use a spatula to spread it across the base of the tin. Gently press the fig halves, cut-side up, into the batter and sprinkle over the flaked almonds. 5 Bake in the oven for 40–45 minutes, or until a thin metal skewer inserted into the centre comes out clean. Check after 30 minutes and cover the cake with foil if you find the almonds are browning too much. 6 Remove from the oven and leave to cool in the tin. While the cake is still warm, prick it all over with a skewer and drizzle with honey, letting it seep into the holes. Serve generous slices of the cake on plates with a dollop of vanilla yoghurt. Per Serving 550kcals, 21.9g fat (10.4g saturated), 83.6g carbs, 49.5g sugars, 9.4g protein, 5.7g fibre, 0.162g sodium
Pomegranate molasses chicken with roasted vegetable bulgur salad Serves 4-6 “Roast chicken in any guise tends to grab my attention and this ruby red, glistening one is rather easy to prepare. If you haven’t used pomegranate molassses before it is a worthwhile store cupboard ingredient. I use it mainly in beetroot hummus, where it adds both sweet and slightly sour notes, but it is its thick treacle-like consistency that makes it an ideal glaze for meats, particularly chicken.” 1 large free-range chicken, spatchcocked (ask your butcher to do this for you) 6 tbsp pomegranate molasses, plus extra for brushing 4 garlic cloves 1 red chilli, finely chopped Sea salt and freshly ground black pepper 300g cooked bulgur wheat For the roasted vegetables: 2 carrots, cut into bite-sized pieces 2 parsnips, cut into bite-sized pieces 2 red onions, root left intact, sliced thinly 3 tbsp olive oil Sea salt and freshly ground black pepper 1 Place the chicken in a resealable bag with the
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pomegranate molasses, garlic and chilli. Season with salt and pepper and mix the chicken in the bag so that it’s completely coated. Place in the fridge to marinate for at least two hours, preferably overnight. 2 When you are ready to cook, preheat the oven to 200°C/180˚C fan/gas mark 6 and prepare the vegetables. Tip the carrots, parsnips and red onions into a large roasting tray and drizzle with the olive oil. Season with salt and pepper and toss to coat. Make space in the centre of the tray and add the chicken along with the marinade. 3 Roast in the oven for 50 minutes to 1 hour, or until the chicken is cooked through and the juices run clear when a skewer is inserted into the thickest part of the thigh. The vegetables should also be tender at this stage. 4 About 10 minutes before the end of the cooking time, brush the chicken with pomegranate molasses and return to the oven. 5 Remove the chicken to a chopping board and cover with foil. Add the cooked bulgur wheat to the roasted vegetables in the tray and toss to coat in all the juices. 6 Cut the chicken into breast, thigh, leg and wing portions and place on top of the bulgur wheat. Serve the whole tray straight to the table for your guests to help themselves.
Per Serving 704kcals, 14.9g fat (3.1g saturated), 67.5g carbs, 16g sugars, 75.2g protein, 12.8g fibre, 0.21g sodium
x Easy Food 25
08/12/2015 15:28
eye out Keep an the for d Easy Foook o Home-C book k Hero Coole in on sa ! July 2016
EASY FOOD
HOME-COOK�HERO HOME AWARDS 2015
IN ASSOCIATION WITH
C R E AT E M O R E
Hand-picked from thousands of entries from our zealous home cooks, 24 finalists from across the country arrived at Cooks Academy on Saturday, November 7th to cook in the Home-Cook Hero final. Ready to prepare their dishes that had been selected by our shortlist judges, the eager contestants battled it out within the eight categories for the winning spots. Judges Catherine Fulvio, Nick Munier and Gina Miltiadou carefully rated each dish and selected the winners, to be announced that evening at the black-tie awards ceremony that took place in the Shelbourne Hotel. Two special winners were also selected for the top honours of Best Cooking Skills and Easy Food Dish of the Year. You can now watch the full TV show at www.youtube.com/easyfoodmag or on the TV3 Player! The judges taste the finalists' dishes
RECIPE STYLING AND PHOTOGRAPHY CHARISSE VAN KAN AND AGNIESZKA WYPYCH SOCIAL PHOTOGRAPHY ANDRES POVEDA AND GILL CURTIN
Lots of craic in the Shelbourne
Amy Meegan shows off her dish
the much-awaited Awards ry Martin King presents Butter Me Up! catego The finalists from the
Anxiously waiting to be called for judging
The lucky winners are all smiles in the Shelbourne
26 Easy Food
EF108_26-35_Home Cook Hero Awards.indd 26
JANUARY/FEBRUARY 2014
08/12/2015 17:59
FABULOUS FOWL
RECIPE STYLING AND PHOTOGRAPHY CHARISSE VAN KAN AND AGNIESZKA WYPYCH SOCIAL PHOTOGRAPHY ANDRES POVEDA AND GILL CURTIN
Sponsored by
Chicken fajitas with guacamole and salsa Serves 3
For the filling: 2 peppers (1 red and 1 yellow), deseeded and sliced 1 onion, thinly sliced 2 Moy Park skinless chicken fillets, sliced into long strips 1 pinch of ground cumin 1 tsp paprika 1 lime 1 tbsp olive oil Black pepper For the salsa: 12 cherry tomatoes, roughly chopped ½ red chilli, deseeded and finely chopped 1 small bunch of fresh coriander, roughly chopped Juice of 1 lime www.easyfood.ie
EF108_26-35_Home Cook Hero Awards.indd 27
1 tbsp olive oil Salt and black pepper For the guacamole: 2 ripe avocados 8 cherry tomatoes, roughly chopped 1 red chilli, deseeded and finely chopped 1 tbsp fresh coriander Juice of 1 lime To serve: 6 small flour tortillas 75g Cheddar cheese, grated 150ml natural yoghurt 1 Combine all of the ingredients for the filling in a resealable plastic bag and mix until thoroughly coated. 2 Combine all of the ingredients for the salsa in a small bowl. 3 Halve and stone the avocados, then chop the flesh. Add to a separate bowl, then mix in the rest of the ingredients for the guacamole. 4 Heat an oiled pan to a medium-high heat and
cook the fajita mixture, stirring, for 6-8 minutes until the chicken is golden and cooked through. 5 Warm the tortillas in a microwave or a warm oven until soft and pliable. 6 Serve the chicken fajita mix in the warm tortillas, with bowls of the Cheddar, yoghurt, guacamole and salsa. Fill the wraps to your liking and serve immediately. Per Serving 770kcals, 35g fat (8.4g saturated), 46.3g carbs, 24.3g sugars, 76.3g protein, 16.7g fiber, 0.154g sodium
CHELSEA SUTHERLAND
Cloyne, Co. Cork “This is the dish I cooked for my Home Economics cookery practical as part of my transition year summer exams. I thought it was an easy dish to make and it also tastes delicious. This dish soon became a Friday night favourite with my family and a good dish to make for a girls' night in with friends.”
Easy Food 27
08/12/2015 18:00
BUTTER ME UP! Sponsored by
Lemon polenta cake Serves 8-10
For the cake: 175g Connacht Gold Softer Butter, plus extra for greasing 200g caster sugar 3 eggs, lightly beaten 75g polenta 200g ground almonds 1 tsp gluten-free baking powder Zest and juice of 2 lemons For the candied lemons: 240ml water 175g sugar Zest of 1 large lemon
3 Gradually add the beaten eggs a little at a time,
lemon pieces are translucent.
whisking well as you go.
13 Drain and transfer to a baking tray. 14 Sprinkle the rest of the sugar over the lemon zest, then bake in the oven at 120˚C/100˚C fan/ gas mark ¼ for 20 minutes or until they have begun to harden. 15 Decorate the cake with the candied lemons and serve.
4 Add the polenta, almonds, baking powder and lemon zest and mix thoroughly. 5 Scrape the mixture into the prepared tin and smooth the surface with a palette knife. 6 Bake the cake for 50-60 minutes until springy to the touch (it will not rise much). 7 Leave the cake in the tin to cool. 8 While the cake is cooling, stir the lemon juice and the remaining sugar in a small saucepan over a medium heat until the sugar dissolves, then remove from the heat. 9 Turn the cake out of the tray upside down onto a wire rack. Remove the greaseproof paper, then flip the cake over. 10 Pour the hot lemon syrup evenly over the surface of the cake, a little at a time.
1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Grease a round springform tin and line the base with greaseproof paper. 2 With an electric mixer, cream the butter and 175g of the sugar until fluffy. 28 Easy Food
EF108_26-35_Home Cook Hero Awards.indd 28
Per Serving 363kcals, 25.6g fat (10.2g saturated), 30.6g carbs, 21.1g sugars, 6.6g protein, 2.7g fibre, 0.120g sodium
11 For the candied lemons, bring the water and half of the sugar to boil in a saucepan. When the sugar dissolves, reduce to a simmer and add the lemon zest. 12 Simmer for about 20 minutes or until the
ANN-MARIE LAVERY
Bray, Co. Wicklow “Wherever I bring this cake, it is always the first to disappear and I spend the night taking everyone's email addresses to send on the recipe! It's such a crowd pleaser, especially for any coeliacs as they can relax and enjoy it. I bill the cake as being wheat-free and gluten-free, but not taste-free!”
JANUARY 2016
08/12/2015 18:01
TINY TASTES Sponsored by
GRACE QUIGLEY
Lunchbox muffins Serves 6 1 tsp oil ½ red onion, finely chopped ½ red pepper, finely chopped 3 slices of ham, finely chopped 100g mature Cheddar, grated 4 eggs, lightly beaten 1 tsp olive oil 125ml milk ½ tsp baking powder Salt and black pepper
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EF108_26-35_Home Cook Hero Awards.indd 29
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Heat the oil in a frying pan over a medium heat and cook the onion, pepper and ham for two minutes until softened. 3 Coat a 6-cup muffin tin with cooking spray. 4 Fill the muffin cups with the ham and vegetable mixture. Top each with some of the grated cheese. 5 Mix the eggs, oil, milk, baking powder, salt and pepper in a plastic jug. 6 Pour the egg mixture into each of the muffin cups until they are almost full. 7 Cook the muffins in the oven for 20 minutes until they are golden brown.
Carrickmines, Dublin 18 “I love this recipe because I can make it all by myself. It uses simple and cheap ingredients that I chose because I think they would appeal to children my age. It is also easy to make. It is a very healthy and tasty school lunch and makes a nice break from eating sandwiches every day! My teacher is happy too because we have a Healthy Lunch Rule in school, and this lunch is very healthy. I like that my Dad and little brother love eating these!”
8 Allow the muffins to cool for about five minutes before removing them from the tin. Per Serving 69kcals, 3.5g fat (1.0g saturated), 4.5g carbs, 1.6g sugars, 5.1g protein, 1.2g fiber, 0.367g sodium
Easy Food 29
08/12/2015 18:01
NATURAL PROTEIN POWER Sponsored by
Mini chicken paprika pots
Mini cucumbers Baby potatoes, baked 2 tbsp fresh parsley, chopped
Serves 4
1 tbsp vegetable oil 25g butter ½ small leek, thinly sliced 1 garlic clove, crushed 200g mushrooms, sliced 2 tsp smoked paprika 25g plain flour 100ml chicken stock 300ml milk (infused with chopped onion, peppercorns and a bay leaf) Salt and black pepper 2 red peppers, roughly chopped 240g Greene Farm Torn Roast Chicken Breast 50g brown breadcrumbs 1 tsp fresh parsley, chopped 25g Cheddar, grated To serve: Baby tomatoes 30 Easy Food
EF108_26-35_Home Cook Hero Awards.indd 30
1 Preheat the oven to 200˚C/180C˚ fan/gas mark 6 and lightly grease four large ramekins. 2 Heat the oil and butter in a large saucepan over a medium-high heat. Add the leek and garlic and sauté for about two minutes. Add mushrooms and cook for further 2-3 minutes. 3 Add the paprika and then flour, stirring to make sure it doesn’t burn. 4 Add the stock, milk, some salt and pepper, then bring to the boil. 5 Reduce the heat to medium-low and add the peppers and chicken. 6 Simmer for five minutes before dividing the contents between the ramekins. 7 Mix together the brown breadcrumbs, parsley and grated Cheddar with salt and pepper, then sprinkle over the ramekins. 8 Bake in the oven for 15 minutes until crispy and golden on top. 9 While the ramekins are cooking, prepare the
tomatoes and cucumber by threading them onto skewers. 10 Serve piping hot accompanied by skewered vegetables and baked baby potatoes, topping with fresh parsley. Per Serving 312kcals, 13.1g fat (5.1g saturated), 23.1g carbs, 5.7g sugars, 26.6g protein, 1.4g fiber, 0.267g sodium
HOLLY MEEHAN
Gorey, Co. Wexford “I always think food looks prettier in individual portions. For this recipe, I have taken a family favourite and, instead of serving on a bed of rice, I have potted it and topped it with breadcrumbs and cheese, making little pies. Of course you could do the same in one big casserole! The sauce is quick and easy to make. Together with the convenience of Greene Farm’s Torn Roast Chicken Breast and an easy-to-assemble topping, this makes for a fast, tasty and nutritious meal even when time is tight. The choice of smoked paprika was by chance really – one day I used smoked paprika by mistake, but my family actually found it more tasty than the plain paprika, so now we always use it.”
JANUARY 2016
08/12/2015 18:03
BEST BURGER Sponsored by
Mint lamb burger Serves 4
450g lean lamb shoulder mince 1 small onion, finely chopped 1 garlic clove, crushed 1 bunch of mint leaves, finely chopped Salt and black pepper 3 tbsp Mr. Crumb Breadcrumbs 1 egg, lightly beaten 1 tbsp oil To serve: Beef tomato, sliced Buffalo Mozzarella cheese, sliced Iceberg lettuce leaves 4 crusty white bread baps Tomato relish www.easyfood.ie
EF108_26-35_Home Cook Hero Awards.indd 31
1 Place the lamb mince, onion, garlic and mint leaves in a large mixing bowl. Season with salt and pepper and mix in the breadcrumbs. 2 Add half of the egg to the lamb mixture, discarding the other half. Bind the mixture together using your hands. 3 Once the mixture is well combined, cover with cling film and refrigerate for 20 minutes. 5 Remove the burger mix from the fridge and shape into four evenly-sized burgers. 6 Preheat the oil in a pan over a medium heat and cook the burgers for five minutes on each side or until cooked through. 7 Remove the pan from the heat and cover with a lid or some tin foil. Leave the burgers to rest for five minutes. 8 While the burgers are resting, garnish the plate with the Mozzarella and some of the tomato slices. Warm the baps in the oven.
9 Serve the burgers on the baps with the lettuce, tomato relish and sliced tomatoes.
Per Serving 611kcals, 23g fat (4.4g saturated), 66g carbs, 6.7g sugars, 36.9g protein, 22.3g fibre, 0.348g sodium
RORY DONEGAN Midleton, Co. Cork “This recipe means a lot to me, because my Mam doesn't eat lamb and my Dad doesn't usually eat burgers but he really likes lamb, so I decided to get them to try it and they ended up loving it. My sister would never eat mint-flavoured food so I did not tell her about the mint and she absolutely loves it now. I chose lamb because it was a meat I didn't really know, but I started experimenting with it and now it is my favourite. Lamb burgers are the big one in the Donegan household now.�
Easy Food 31
08/12/2015 18:04
SUPER SEEDS Sponsored by
Winter warmer soup with Fermanagh pumpkin bread Serves 4
For the soup: 30g butter 1 tbsp olive oil 2 carrots, peeled and chopped 2 celery stalks, chopped 1 onion, roughly chopped 120g red lentils 2 garlic cloves, finely crushed 500ml vegetable stock 6 tomatoes, chopped ¼ tsp caraway seeds, toasted 1 x 400g tin of chopped tomatoes, puréed 1 small bunch of basil, torn Salt and black pepper For the bread: 250g coarse wholemeal flour 60g plain flour ½ tsp bread soda ½ tsp porridge oats ½ tsp salt 60g Linwoods Milled Organic Sunflower and 32 Easy Food
EF108_26-35_Home Cook Hero Awards.indd 32
Pumpkin Seeds 30g Linwoods Milled Organic Chia Seeds 300ml buttermilk ½ tsp butter, melted ½ tsp golden syrup 1 Melt the butter and olive oil together in a large saucepan over a low heat. 2 Add the carrots, celery, onions and lentils. Cook for about 10 minutes until soft. 3 Add the garlic and cook for one minute. 4 Add the vegetable stock, stir everything together and bring to the boil. 5 Add the tomatoes and caraway seeds. Cook for 20 minutes on a low simmer. 6 Remove from the heat and add the basil. Season with salt and pepper to taste. If the soup is too thick, add a little more stock. 7 When the soup is cooked, preheat the oven to 200˚C/180˚C fan/gas mark 6 and grease a baking tray. 8 Sieve the flours, bread soda, oats and salt into a bowl. 9 Make a well in the centre and add the seeds (reserving some to decorate), buttermilk, melted butter and golden syrup. Gently mix, then knead together into a dough.
10 Turn the mixture out onto a floured surface, sprinkle the top with the remaining seeds and mark a grid in the dough with the knife. 11 Bake in the oven for 50 minutes. 12 Tip out on a wire tray and leave to cool, then serve with the warmed soup. Per Serving 716kcals, 19.7g fat (5.9g saturated), 110.1g carbs, 20.1g sugars, 26.4g protein, 19.1g fiber, 0.725g sodium
JOYCE DOUGHERTY
Donnybrook, Dublin 4 “Coming from a farming background, this soup and bread are family favourites and conjure up many happy childhood memories for me. It is a hearty meal, full of goodness, and versatile in that you can easily vary the vegetables depending on the season and what might be available. The caraway seeds offer a background flavour that adds depth, while the crunch of the bread presents another texture and complements the sweetness of the soup. The chia seeds, being a super food, are among the healthiest foods on the planet. On top of that, they (along with the other seeds) make the bread more interesting by enhancing both texture and flavour. The bread is equally delicious toasted with a dollop of butter on top!”
JANUARY 2016
08/12/2015 18:04
EVERYDAY INSPIRATIONS Sponsored by
Pea soup with smoked bacon Serves 3
2 tbsp oil 4 smoked bacon rashers, chopped into small squares 1 onion, finely chopped 1 garlic clove, crushed 400g Birds Eye Garden Peas 500ml chicken stock Salt and black pepper To serve: Crème fraîche www.easyfood.ie
EF108_26-35_Home Cook Hero Awards.indd 33
Mint leaves Croutons 1 Heat half of the oil in a pan and cook the rashers until crispy. 2 Remove the rashers and place on some kitchen paper to absorb any excess fat. 3 Heat the rest of the oil in the pan over a medium-high heat and add the onion and garlic. Cook for about three minutes until soft. 4 Add the peas and the chicken stock. Bring to the boil, then reduce the heat and simmer for 8-10 minutes. 5 Add the smoked rashers, but set aside some to garnish. 6 Blend the mixture until it is smooth. Season with salt and pepper to taste.
7 Serve with a spoonful of crème fraîche, a small mint leaf, croutons and the remaining bacon pieces. Per Serving 295kcals, 15.7g fat (3.5g saturated), 23.3g carbs, 8.3g sugars, 16.2g protein, 8.2g fibre, 0.640g sodium
LIAM CURLEY
Donadea, Co. Kildare “I love sports but I seem to get a lot of injuries. I spend a lot of time with bags of frozen peas on parts of my body, so one day when I was sitting with a bag of frozen peas on my head, I decided that it would be a good idea to come up with a tasty idea to use the peas. I think that this soup is so tasty that it is almost worth getting an injury for!”
Easy Food 33 08/12/2015 18:04
EASY CHEESY Sponsored by
JOHN WALSH
Fartha Riverstick, Co. Cork “This dish reminds me of my wonderful Aunt Jill, who is my all-time favourite cook. When she makes this dish, I am always by her side measuring and melting the cheese and stirring the macaroni. This time I spend with my Aunt Jill making this dish reminds me of how much I really love cooking.”
Jill’s famous mac and cheese Serves 4
450g macaroni pasta 2 tbsp olive oil 4 tbsp butter 100g breadcrumbs Salt 3 tbsp plain flour 470ml milk ¼ tsp nutmeg ¼ tsp dried mustard powder 50g Dubliner Grated Red Cheese 34 Easy Food
EF108_26-35_Home Cook Hero Awards.indd 34
50g Dubliner Original White Block, grated 50g Parmesan, plus extra for topping 240ml cream To serve: Garlic bread 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Cook the pasta in boiling salted water with half of the olive oil. 2 Drain the pasta once it is cooked and rinse in cool water. Toss in the rest of the olive oil to prevent clumping, then set aside. 3 Melt one tablespoon of butter in a hot frying pan. Stir in the breadcrumbs and a pinch of salt until combined. 4 In a medium saucepan, melt the rest of the butter and add the flour gradually, constantly stirring until a thick paste is formed and making sure the butter does not burn. 5 Gradually add the milk, stirring constantly
until it is thick and smooth. 6 Add the nutmeg and dried mustard powder, then season with salt. 7 Combine the cheeses in a bowl, then add to the sauce gradually while stirring, waiting for each addition of cheese to melt before adding more. Once all the cheese has melted into the sauce, stir in the cream and season to taste. 8 Grease a large ovenproof dish. Pour in the sauce and the pasta, then mix to combine, leaving some extra sauce for the top. 9 Top with the sauce, then the breadcrumbs, then the extra Parmesan. 10 Bake in the oven for 15 minutes or until the top is nice and golden.
Per Serving 317kcals, 26.5g fat (13.3g saturated), 12.5g carbs, 6.5g sugars, 9.2g protein, 1.8g fibre, 0.310g sodium
JANUARY 2016
08/12/2015 18:05
larder luck counter intelligence
C R E AT E M O R E
Easy Food Dish of the Year Joyce Dougherty Winter warmer soup with Fermanagh pumpkin bread
A BIG THANK YOU TO OUR PRIZE SPONSORS
C R E AT E M O R E
Best Cooking Skills Amy Ryan Chocolate pizza brownie
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EF108_26-35_Home Cook Hero Awards.indd 35
Easy Food 35
08/12/2015 18:06
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EF108_36_SUBS.indd 36
08/12/2015 15:29
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
IN THIS SECTION IN THE CABBAGE PATCH P38
So-healthy cabbage is a pleasure to eat with these healthy recipes
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EF108_XX Intro Pages.indd 37
38-44 THE BRUNCH CLUB P41
Start the New Year in style with a decadent brunch for family and friends
Easy Food 37
08/12/2015 17:22
Cabbage patch IN THE
So-healthy cabbage is a pleasure to eat with these simple, tasty recipes Cabbage is a member of the cruciferous family of vegetables, along with broccoli, kale and cauliflower. It is low in fat, low in calories and packed with fibre and vitamins – just 100g provides a whopping 60% of your daily Vitamin C requirements. Cabbage can also help to protect against dementia and cancer, improve heart health and reduce blood pressure.
loves: Cabbacaongaend ham
B tter an ■ Bu Parmes ck pepper ■ Bla n Cream Tarrago Garlic ■ ■ rd s le Musta p p ■A Thyme s Potatoe
38 Easy Food
EF108_38-40_What's In Season.indd 38
us with Delicio , roast ham baked or the chicken ised ra cider-b on p.86! lly pork be JANUARY 2016
08/12/2015 15:30
what's in season? cabbage
Braised white cabbage Serves 4
Fun feoAondcienftaGcreteks
250ml white wine or chicken stock 2 bay leaves 1 large head of white cabbage, cored and shredded Salt and black pepper 100g cold butter, cubed
Th ved ans belie and Rom g cabbage n that eati cure a would r. hangove
1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Place the wine and bay leaves in a large heavy saucepan. Bring to a boil and allow to bubble until reduced by half. 2 Add the cabbage and some salt and pepper. Return to a boil, cover with a lid and transfer to the oven. Bake for 30-35 minutes until the cabbage is soft, stirring after 15 minutes. 3 Stir the cubes of butter into the warm cabbage. Season and serve immediately. Per Serving 276kcals, 20.5g fat (12.9g saturated), 12.2g carbs, 6.2g sugars, 2.6g protein, 4.5g fibre, 0.218g sodium
Balsamic red cabbage and goat’s cheese toasties Serves 2
1 tbsp olive oil ¼ a red cabbage, thinly sliced 4 tbsp balsamic vinegar 1 tsp honey Salt and black pepper 30g butter 4 thick slices of bread 1 x 150g goat's cheese log 1 Heat the oil in a pan over a medium-high heat. Cook the cabbage for about five minutes, until it starts to soften. 2 Add the balsamic vinegar and cook for another five minutes. 3 Stir in the honey and season with salt and plenty of black pepper. 4 Remove the cabbage to a bowl. Wipe the pan clean with kitchen paper and add the butter. Melt over a medium heat. 5 Make two sandwiches filled with the goat’s cheese and thick layers of cabbage. 6 One at a time, cook the sandwiches in the pan until golden brown and crispy on both sides, adding more butter if necessary. Per Serving 346kcals, 27.4g fat (8.9g saturated), 17.8g carbs, 6.6g sugars, 8g protein, 2.8g fibre, 0.469g sodium
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EF108_38-40_What's In Season.indd 39
Buying
Preparing
Storing
Cooking
Look for cabbage heads with shiny, compact leaves that are heavy for their size and free of blemishes. Avoid cabbages that are damaged and those that are light for their size.
Cabbages can last a long time in the fridge. Make sure the outside leaves are free of moisture and wrap the cabbage in cling film, then store the cabbage in the vegetable drawer for up to a week. If you store a halfhead or wedge, cover it tightly with cling film and use within three days.
Remove the outer leaves and cut the cabbage into pieces, then wash well under running water. Cut the cabbage into wedges or shred as desired. Remove and discard the tough inner core.
Cabbage can be eaten raw and is fantastic shredded into slaws and salads. It can also be boiled, roasted, steamed, braised, barbecued or pan-fried. To get the best out of your cabbage, cook it simply and season it generously. Using butter or bacon fat in the cooking will maximise its flavour.
Easy Food 39
08/12/2015 15:31
away your Don't throw ea nds! They'r Parmesan ri d flavour to ad great way to this one. ke li s p u so
Garlicky cabbage, sausage and cannellini bean stew
To serve: Parmesan, grated Olive oil
Serves 4-6
3 large whole garlic bulbs 1 tbsp olive oil, plus extra for drizzling 4 herby sausages, sliced 1 onion, chopped 2 celery stalks, chopped 1 tsp dried chilli flakes 2 x 400g tins of cannellini beans, rinsed and drained 1 x 400g tin of chopped tomatoes 1.4l chicken stock 3 sprigs of rosemary 1 Parmesan rind (optional) 1 head of Savoy cabbage, shredded Salt and black pepper Juice of ½ a lemon
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Slice about half a centimetre off the top of each bulb of garlic to expose the tops of the cloves. Place the heads of garlic on squares of tin foil. Drizzle with olive oil and wrap up tightly. Place on a baking tray and roast for 40 minutes until very tender. When cooled, squeeze the garlic out of their skins and set aside. 2 Meanwhile, heat the oil in a large pot over a medium-high heat. Cook the sausages for 7-8 minutes until golden brown. Remove from the pan and set aside, reserving the fat in the pan. 3 Return the pot to a medium heat, adding a little extra olive oil if necessary. Cook the onion and celery in the sausage fat for about five minutes until softened, but not browned. Add the chilli
flakes and cook for one minute. 4 Add the beans, tomatoes, stock, roasted garlic cloves, sprigs of rosemary and Parmesan rind, if using. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes. Remove the rosemary sprigs and Parmesan rind. 5 Use a stick blender or food processor to whizz the stew until smooth. 6 Add the cabbage, cover with a lid and cook for 10 minutes until softened. Slice the sausages into 1cm rounds, add to the pot and cook for another five minutes until everything is warmed through. Season the stew with salt and pepper and squeeze in the lemon juice. 7 Divide between serving bowls. Garnish with grated Parmesan and a drizzle of olive oil.
Per Serving 600kcals, 9.2g fat (1.8g saturated), 98.2g carbs, 10.3g sugars, 37.3g protein, 37.9g fibre, 0.91g sodium
JANUARY 2016
08/12/2015 15:31
runch BCLUB THE
Start the New Year in style with a decadent brunch for family or friends
Top eTispauce
Make th ’ll f time; it ahead o ht g an airti keep in th er in e contain o r up to tw fridge fo weeks!
41 Easy Food www.easyfood.ie
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JANUARY 2016 Easy Food 41
08/12/2015 15:48
Baked black bean chilaquiles Serves 4 For the sauce: 1 tbsp vegetable oil 1 tbsp plain flour 2 tbsp chilli powder ½ tsp garlic powder ½ tsp salt ¼ tsp cumin ¼ tsp dried oregano 250ml chicken or vegetable stock For the chilaquiles: 3 tortillas 2 tsp vegetable oil 3 spring onions, chopped 2 large garlic cloves, crushed 1 x 400g tin of black beans 60g Cheddar, grated 4 large eggs To serve: Handful of fresh coriander, chopped Tomatoes, chopped Avocado, chopped Salsa Sour cream 1 For the sauce, heat the oil in a small saucepan over a medium-high heat. Add the flour and stir over the heat for one minute. 2 Stir in the chilli powder, garlic powder, salt, cumin and oregano. Gradually whisk in the stock, whisking constantly to remove lumps. 3 Reduce the heat and simmer for 10-15 minutes until thick. 4 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Cut the tortillas into eight wedges and spread them evenly over two baking trays. Bake for 8-10 minutes until crisp. 5 Meanwhile, heat the oil in a wide pan set over a medium heat. Add the spring onion and cook for two minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the black beans, stir well and cook for 2-3 minutes. 6 Place the tortilla chips in a large bowl with half of the sauce and toss to coat. 7 Grease a large baking dish with oil and add the tortilla pieces in a single layer. Top with the black bean mixture and sprinkle over the cheese. Use the back of a spoon to make four hollows in the chips. Carefully crack an egg into each hollow and sprinkle with salt. 8 Place in the oven and bake for 10-15 minutes until the eggs are set to your liking. 9 Remove from the oven and scatter with chopped coriander, tomatoes and avocado. 42 Easy Food
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Serve immediately with salsa, sour cream and the extra sauce for drizzling over. Per Serving 582kcals, 15g fat (3.8g saturated), 80.3g carbs, 5g sugars, 34.7g protein, 19.7g fibre, 0.675g sodium
Blueberry chocolate chip focaccia Makes 2 loaves 1 x 7g sachet active dry yeast 540ml warm water 750g plain flour 1 tsp salt ½ tsp ground cinnamon 150g brown sugar 1 large egg 85g butter, at room temperature Vegetable oil, for greasing 450g blueberries 150g chocolate chips To serve: Mascarpone (optional) 1 In a small jug, combine the yeast and water. Set aside for five minutes until foamy. 2 In a large bowl, combine the flour with the salt,
Niamh Watson “The first time I tried focaccia was in my student days on a summer visa in Australia, and I thought it (and I) were very exotic! I was pleased to attempt this blueberry chocolate chip version. I enlisted my two enthusiastic helpers Robin, aged four, and Anna, three, who helped to mix the dry ingredients, knead the dough and wash (and eat!) the blueberries. The dough was quite wet and I was worried it wouldn’t rise, but it turned out well and this was a fun recipe to try. Definitely at its best hot from the oven.”
cinnamon and 100g of the sugar. Stir the egg into the yeast mixture, then pour this into the flour mixture and mix until combined. 3 Add the butter and mix until combined. The dough mixture will be very wet. 4 Grease a large bowl and two baking trays with oil. Set the baking trays aside. Scrape the dough into the bowl and cover with cling film. Allow to rise in a warm place for about one hour until doubled in size. 5 Preheat the oven to 200˚C/180˚C fan/gas mark 6, then divide the dough in half between each of the baking trays, stretching to cover. Cover with cling film and allow to rise again for an hour. 6 Scatter each with half of the berries and half of the chocolate chips. Sprinkle the remaining sugar over the tops of the loaves. 7 Bake for 30-35 minutes until golden brown, rotating once. Slice and serve warm with a dollop of Mascarpone if desired. Per Serving 328kcals, 8g fat (4.8g saturated), 57.9g carbs, 19.9g sugars, 6.4g protein, 2.4g fibre, 0.195g sodium
JANUARY 2016
08/12/2015 15:49
Loaded egg-in-a-nest Serves 2 4 streaky bacon rashers, chopped 4 slices of Cheddar 4 slices of bread 2 eggs To serve: Salt and black pepper 2 tsp chives, chopped Ketchup or hot sauce 1 In a small pan over a medium heat, cook the bacon until crispy. Transfer to a plate lined with kitchen paper to absorb the fat. Leave enough bacon fat in the pan to cook the sandwiches. 2 Divide the cheese between two of the slices of bread. Scatter half of the bacon bits between the two, reserving the remainder. Close the sandwiches with the other slices of bread. 3 Return the pan to a medium-low heat and cook the cheese sandwiches until they are light golden brown on each side. 4 Remove the sandwiches from the pan and use www.easyfood.ie
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a round pastry cutter to cut a hole in the middle of each one. 5 Bring the pan to a medium-high heat. Place the sandwiches back in and crack an egg into each hole. Cook for 1-2 minutes until the bottoms of the eggs are cooked. Use a spatula to gently turn the sandwiches and cook the tops for 30 seconds. Carefully turn them back over again and
transfer to serving plates. 6 Season with salt and black pepper, then top with the reserved bacon pieces and chives. Serve with ketchup or hot sauce, if desired. Per Serving 359kcals, 19.9g fat (8.5g saturated), 10.9g carbs, 1.4g sugars, 32.2g protein, 0.6g fibre, 1.405g sodium
Easy Food 43
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Apple cinnamon French toast bake Serves 8-10
60g butter 6 large Granny Smith apples, peeled and very thinly sliced 170g light brown sugar 2 tbsp apple juice 1½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp ground nutmeg Salt 1 large French baguette, cut into 3cm-thick slices 4 large eggs 300ml fresh milk 4 tbsp maple syrup, plus extra to serve 2 tsp vanilla extract 1 tsp ground cinnamon
44 Easy Food
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1 In a large heavy pan, combine the butter and apples over a medium heat. Allow the butter to melt, cooking and stirring for five minutes. 2 Add the sugar, apple juice, cinnamon, ginger, cloves, nutmeg and a pinch of salt. Cook and stir for 4-5 minutes or until the apples are tender. Spoon the mixture into a 23 x 33cm baking dish. 3 Layer the slices of bread over the apples, covering the entire surface and trimming pieces to fit if needed. 4 In a bowl, beat the eggs until foamy. Whisk in the milk, maple syrup, vanilla, cinnamon and a pinch of salt until well combined. 5 Slowly pour the egg mixture over the bread slices, taking time to let the liquid soak through the tops of the bread to ensure an even coating. Press down lightly on the bread to soak. Cover the dish with cling film and place in the fridge for eight hours or overnight. 6 Remove from the fridge 30 minutes before baking. Preheat the oven to
180˚C/160˚C fan/gas mark 4. 7 Place the French toast bake in the oven, uncovered, for 35-40 minutes or until the top is golden and the edges are crisp. 8 Allow to rest at room temperature for 10 minutes before slicing. Serve with maple syrup.
Per Serving 366kcals, 8.6g fat (4.3g saturated), 65.3g carbs, 35.8g sugars, 9.2g protein, 4.1g fibre, 0.392g sodium
JANUARY 2016
08/12/2015 15:50
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
46-54
IN THIS SECTION CHEEKY CHICKEN P46
Super quick and oh-so-easy chicken dinners
www.easyfood.ie
EF108_XX Intro Pages.indd 45
COVER RECIPE P49 A warming and simple family favourite
DO YOU KNOW THE MUFFIN MAN? P50 Make your muffin tin work for you with these fun recipes
Easy Food 45
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y k ee h C
CHICKEN Quick ways to whip up delicious chicken dishes to share
46 Easy Food
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JANUARY 2016
08/12/2015 15:51
larder luck easy chicken dinners
Honey lemon roast chicken Serves 4 3 tbsp olive oil 1 large chicken, cut into 8 pieces Salt and black pepper 3 garlic cloves, crushed 3 tbsp fresh thyme, chopped Juice of 2 lemons 2 tbsp honey 2 tbsp soy sauce To serve: Roasted potatoes 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 4. 2 Heat one tablespoon of the olive oil in a baking dish over a high heat. Season the chicken pieces and cook on all sides until browned. 3 Whisk together the remaining ingredients, including the extra oil, then brush a bit over the chicken. 4 Cover the dish with foil and bake for 20 minutes until cooked through. 5 Remove the foil and brush over the rest of the marinade. Cook, uncovered, for five minutes until golden brown. Serve with roasted potatoes. Per Serving 331kcals, 16.0g fat (3.0g saturated), 22.7g carbs, 18.2g sugars, 26.5g protein, 1.7g fibre, 0.527g sodium
x
Chicken tacos with chilli cream sauce Makes 6 2 tbsp olive oil 1 onion, finely diced 2 garlic cloves, crushed 400g chicken mince 1 tsp chilli powder 1 tsp garlic powder 1 tsp onion powder 1 tbsp oregano 1 tsp paprika 1 tsp cumin 2 tbsp fresh coriander, roughly chopped 40g cherry tomatoes, quartered Salt and black pepper For the dip: 150g sour cream Juice of 1 lime
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1 tbsp fresh coriander, finely chopped 1 small red chilli, deseeded and finely chopped 1 tsp smoked paprika Garlic salt Serve with: Soft or hard taco shells 1 Mix together all the ingredients for the chilli cream sauce until combined, then cover and refrigerate until ready to serve. 2 Heat the olive oil in a large pan over a medium heat. Add the onion and garlic and
cook for 2-3 minutes until softened. 2 Add the mince and cook for five minutes, breaking up the meat with a wooden spoon, until lightly browned. 3 Add the remaining ingredients and cook for another two mintes until the tomatoes have softened. Season to taste and serve in taco shells with the chilli cream sauce.
Per Serving 225kcals, 12.7g fat (4.0g saturated), 5.5g carbs, 1.5g sugars, 23.0g protein, 1.4g fibre, 0.093g sodium
Easy Food 47
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Cheesy chicken meatballs in tomato sauce Serves 4-6 For the meatballs: 450g chicken mince 2 eggs, lightly beaten 50g Mozzarella, grated 1 tbsp breadcrumbs 1 tbsp oregano 1 tbsp thyme leaves, chopped 50g Parmesan, grated Salt and black pepper 1 tbsp olive oil For the tomato sauce: 1 tbsp olive oil 1 onion, finely chopped
48 Easy Food
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2 garlic cloves, crushed 2 x 400g tins of chopped tomatoes 1 tbsp caster sugar 1 tsp dried oregano Salt and black pepper A handful of fresh parsley, chopped To serve: Spaghetti 1 Preheat the oven to 200ËšC/180ËšC fan/ gas mark 6. Cover a large baking tray with greaseproof paper. 2 Add the mince, eggs, Mozzarella, breadcrumbs, oregano, thyme and Parmesan to a bowl and mix well to combine. Season well with salt and pepper. 3 Form the mixture into 20 meatballs. 4 Heat the oil in a pan over a high heat and
brown the meatballs on all sides. 5 Remove to the prepared tray and bake in the oven for 15 minutes until cooked through, then remove and set aside. 6 Meanwhile, make the sauce. Heat the oil in a saucepan over a medium heat and cook the onion and garlic, stirring occasionally, for 2-3 minutes until softened. 7 Add the chopped tomatoes, sugar, oregano and a good pinch of salt and black pepper. Simmer over a low heat, stirring occasionally, for 15-20 minutes until thick and rich. 8 Add the meatballs and cook for 6-8 minutes until heated through. Stir through the parsley before serving with spaghetti. Per Serving 197kcals, 12.0g fat (4.0g saturated), 15.0g carbs, 1.5g sugars, 10.5g protein, 3.9g fibre, 0.198g sodium
JANUARY 2016
09/12/2015 10:55
Beef and stout pie Serves 6 2 tbsp olive oil 1.5kg chuck steak or stewing beef, trimmed and cut into 3cm cubes Salt and black pepper 1 large onion, chopped 2 tbsp plain flour 1 tbsp tomato purée 440ml stout beer 2 beef stock cubes, crumbled 1 carrot, chopped 200g button mushrooms, quartered 1 dried bay leaf 1 x sheet of frozen puff pastry, thawed 1 egg, beaten with 1 tbsp water 1 tbsp poppy seeds
4 Pour in the stout, scraping up any of the browned bits from the bottom of the pan. 5 Stir in the stock cubes, then add the beef back into the pan. 6 Cover with a lid and bring to a simmer over a low heat. Cook, covered, for one hour. 7 Add the carrot, mushrooms and bay leaf and cook for another hour until the meat is tender. 8 Remove the lid and cook for 30 minutes, stirring occasionally, until the liquid has thickened. 9 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Divide the mixture between six individual dishes (or add to one large baking dish). 10 Roll out the pastry on a lightly floured surface
and cut out six circles for the tops of the dishes. 11 Brush the edges of the dishes with a bit of the beaten egg, then seal the pastry lids to the dishes. Brush more of the egg over the top, then sprinkle with poppy seeds. 12 Place the dishes on a large baking tray. Bake the pies for 15-20 minutes or until the pastry is crisp and golden.
Per Serving 888kcals, 47.1g fat (13.3g saturated), 38.2g carbs, 3.2g sugars, 70.4g protein, 2.5g fibre, 0.331g sodium
1 Heat a bit of the oil in a large saucepan over a high heat. Season the meat and add to the pan in batches, cooking for a couple minutes to brown on all sides. Remove from the pan and set aside. 2 Add the onion and cook, stirring, for five minutes until soft. 3 Stir in the flour and cook for 30 seconds. Add the tomato purée and stir until everything is coated.
Cover
Cook the
49 Easy Food
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JANUARY 2016
08/12/2015 15:52
Muffin man? DO YOU KNOW THE
Make your muffin tin work harder for you with these inventive recipe ideas
Use a standard 12-cup muffin tin ! for all these recipes
50 Easy Food
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JANUARY 2016
09/12/2015 11:02
larder luck muffin tin recipes
nchboxes lu r o f t a Gre snacks! or school
Carbonara cups Makes 12
Butter, for greasing 200g spaghetti 80ml cream 3 streaky bacon rashers, chopped and fried until crispy 60g Parmesan, grated ½ tsp paprika Black pepper 12 small eggs Chives, chopped
can ight These an air-t in e r g id to fou the fr for up r e in m a o cont at ro Enjoy ry in days. r pan-f o e r u t a over er utter temp lted b e m t ea some ium h a med ispy. r until c
1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Lightly grease a muffin tin with butter. 2 Cook the spaghetti in salted boiling water according to the package instructions. 3 Meanwhile, in a large bowl, combine the cream with the bacon, 50g of the Parmesan and the paprika. Season with black pepper. 4 Use a pasta spoon to scoop the pasta out of its water and into the cream mixture. Stir well to coat each strand in cream, adding a splash of pasta water if needed to loosen the sauce. Let the pasta rest in the cream for 2-3 minutes. 5 Use tongs to pick up a small amount of pasta and transfer to one of the muffin cups, forming a spiral as you lay it in and leaving a hole in the middle of each cup. Divide any cream left in the bowl between the cups. Sprinkle over the remaining Parmesan. 6 Bake for 10 minutes, then remove the tin from the oven and carefully crack a small egg into each nest. 7 Reduce the oven temperature to 180˚C/160˚C fan/gas mark 4. Bake the nests for another 7-8 minutes until the whites are set but the yolks are still runny. Allow to rest in the tin for five minutes, then garnish with chives and serve. Per Serving 358kcals, 14.8g fat (6.9g saturated), 37.6g carbs, 0.5g sugars, 18.5g protein, 0g fibre, 0.394g sodium
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Top bTeipstored in
Spicy sweet potato salmon cakes Makes 12
250g sweet potato, peeled and chopped 3 tbsp coconut oil, melted 2 x 160g tins of salmon in brine, drained 3 spring onions, thinly sliced 2 tbsp fresh coriander, chopped Zest of ½ a lemon, grated 1 green chilli, deseeded and finely chopped 2 large eggs ½ tsp dried chilli flakes (optional) Salt and black pepper To serve: Fresh lemons or limes 1 Cook the sweet potato in the microwave for 4-5 minutes until soft, then mash with a potato masher or fork until very smooth. 2 Preheat the oven to 180˚C/160˚C fan/
Niamh Foskin “I made these fish cakes for myself at the weekend. They were easy to make and they used ingredients that I would normally always have in the kitchen, with the exception of the fresh coriander. The good thing about this recipe was that it used naturally gluten-free ingredients and, as I have coeliac disease, this made the recipe a whole lot easier! I liked the kick that the chillies gave the fish cakes, and using sweet potatoes for the base is definitely something I will do again.”
gas mark 4. Grease a muffin tin with one tablespoon of the melted coconut oil. 3 In a large bowl, mix together the salmon, spring onions and coriander. Add the mashed sweet potato and gently combine. 4 Add the lemon zest, chilli, remaining coconut oil, eggs and chilli flakes. Season to taste. Use clean hands to combine together. 5 Divide the mixture between the greased muffin cups, flattening each portion. 6 Bake the salmon cakes for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool. 7 Squeeze some lemon or lime juice over the salmon cakes to serve. Per Serving 100kcals, 5.9g fat (3.6g saturated), 4.9g carbs, 1.6g sugars, 6.9g protein, 0.9g fibre, 0.18g sodium
x Easy Food 51
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52 Easy Food
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JANUARY 2016
08/12/2015 15:54
larder luck muffin tin recipes
Mini granola bowls Makes about 12
4 tbsp coconut oil (or butter), plus extra for greasing 4 tbsp honey 2 tsp cinnamon ¼ tsp salt 4 tbsp apple sauce 1 tsp vanilla extract 300g gluten-free oats 20g desiccated coconut 4 tbsp ground flax seed 4 tbsp almonds, sliced 30g dried cranberries To serve: Vanilla-flavoured Greek yoghurt Berries Banana, sliced 1 In a small saucepan, combine the coconut oil (or butter), honey, cinnamon and salt. 2 Heat until melted, then remove from the heat and stir in the apple sauce and vanilla. 3 In a separate bowl mix together the oats, coconut, flax seed, almonds and cranberries. 4 Pour the wet ingredients over the dry and stir until completely coated. Allow to sit for 10 minutes, then place in the fridge for 20 minutes. 5 Preheat the oven to 170˚C/150˚C fan/gas mark 3 and lightly grease a muffin tin with coconut oil or butter. 6 Fill each muffin cup about two-thirds of the way with the granola mixture. Using your fingers, press into the centre of each hole and then work your way around the edges to form a small bowl shape. Place in the oven and cook for about 18-20 minutes. 7 Allow to cool completely before removing from the tin. To remove, carefully run a knife around the outside of each granola cup. 8 Store in an airtight container. When ready to eat, fill the cups with yoghurt and top with fresh berries and sliced banana. Per Serving 189kcals, 8.4g fat (4.9g saturated), 24.9g carbs, 6.6g sugars, 4.2g protein, 3.9g fibre, 0.053g sodium
Meatloaf “cupcakes” Makes 12
For the meatloaf: 500g beef mince 500g pork mince www.easyfood.ie
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1 small onion, grated 1 tsp garlic powder Salt and black pepper 110g breadcrumbs 2 tsp Worcestershire sauce 2 tbsp fresh parsley, chopped 50ml milk 2 eggs, lightly beaten For the sauce: 120ml ketchup 1 tbsp brown sugar ½ tsp Dijon mustard For the mashed potato “icing”: 3 large potatoes, chopped into chunks 1 egg yolk 60ml cream Pinch of salt 2 tbsp butter, melted 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Combine all of the meatloaf ingredients together in a large bowl. Mix until just incorporated, then chill for 30 minutes.
3 Make the sauce by whisking the ketchup, brown sugar and mustard together until smooth. Set aside. 4 Cook the potatoes in a large pot of salted boiling water until soft. Mash together with the egg yolk, cream and salt until smooth. Stir in the melted butter. When cooled a little, fit a pastry bag with a large star tip and fill with the potato mixture. Set aside. 5 Coat a muffin tin with nonstick cooking spray. Fill each cup with a handful of the meat mixture, gently pressing it down until completely filled to the top. 6 Spread a teaspoon of sauce over the top of each cupcake. Bake for about 30 minutes, until the meat is cooked throughout. Remove from the oven and turn on the grill. 7 Pipe some potato “icing” on top of each mini meatloaf. Place the tin under the grill for 2-3 minutes until the potatoes are lightly browned. Remove from the oven and serve with a salad.
Per Serving 278kcals, 7.6g fat (3.2g saturated), 26.1g carbs, 5.6g sugars, 25.7g protein, 2.9g fibre, 0.284g sodium
Easy Food 53
08/12/2015 15:55
Chicken tortilla burrito bowls Makes 8
3 tbsp olive oil ½ an onion, chopped 450g chicken fillets, chopped into bitesized pieces Salt and black pepper 200g long grain rice, uncooked 1 x 400g tin of black, pinto or kidney beans, drained and rinsed 1 x 400g tin of chopped tomatoes, drained 600ml chicken stock ½ tsp garlic powder ½ tsp chilli powder 1 tsp cumin 8 small tortillas 200g Cheddar, grated To serve: Fresh tomatoes, chopped Spring onions, chopped 54 Easy Food
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Sour cream Avocado, chopped Salsa Fresh coriander, chopped 1 Heat two tablespoons of the olive oil in a large pan over a medium heat and cook the onion for 3-5 minutes until it begins to soften. 2 Season the chicken with salt and black pepper. Add to the pan and cook over a medium-high heat until the chicken has started to brown. 3 Push the chicken over to one side of the pan. Add the remaining oil to the other side of the pan. Cook the rice for 2-3 minutes or just until some grains start to turn golden brown. 4 Stir in the beans, tomatoes, chicken stock, garlic powder, chilli powder and cumin. Bring to a simmer, cover and reduce the heat to low. Cook for about 20 minutes or until the rice is tender. 5 Meanwhile, preheat the oven to 220˚C/200˚C fan/gas mark 7. 6 Warm four of the tortillas in the microwave
for 20-30 seconds until soft and pliable. 7 Lightly spray the tortillas with cooking spray on both sides. Form each tortilla into a loose bowl shape and tuck between cups of an upside down muffin tin, pressing down in the middle of each one to form a flat base. 8 Bake for 8-10 minutes until golden brown and crispy all over. Repeat with the remaining four tortillas (or cook all eight at once if you have two muffin tins). 9 Taste the chicken and rice mixture and season if needed. Remove from the heat, sprinkle over the Cheddar and put the cover back on. Let the dish sit for 2-3 minutes to allow the cheese to melt. 10 Fill the tortilla bowls with the chicken and rice mixture. 11 Serve with chopped tomatoes, spring onions, sour cream, chopped avocado, salsa and chopped coriander so that everyone can add their own toppings. Per Serving 979kcals, 25.2g fat (6.4g saturated), 115.5g carbs, 6.4g sugars, 73.5g protein, 19.1g fibre, 0.957g sodium
JANUARY 2016
08/12/2015 15:56
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
56-72
IN THIS SECTION WEEKLY MENU PLANNER P56
Keep it simple, keep it quick with a whole week's worth of easy family meals
www.easyfood.ie
EF108_XX Intro Pages.indd 55
COOKING WITH "E" P66
Cheap, versatile and handy to prepare, eggs are the ultimate "fast food"
POTLUCKY P68 Cook for a crowd with these easy but impressive recipes
Easy Food 55
08/12/2015 17:23
y l k e e WMenu Planner Keep it simple, keep it quick with our tasty midweek meals
Meat-free Monday!
56 Easy Food
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JANUARY 2016
08/12/2015 15:59
what's for dinner? weeknight meals
Monday
Veggie chilli fries Serves 4 1.4kg baking potatoes, scrubbed 4 tbsp rapeseed oil Salt and black pepper 1 onion, chopped 1 celery stalk, chopped 1 large carrot, chopped 2 garlic cloves, crushed 1 tsp chilli powder 1 tsp paprika ¼ tsp chilli flakes 1 x 400g tin of chopped tomatoes 1 x 400g tin of kidney beans, drained and rinsed To serve: Cheddar, grated Sour cream Spring onions, sliced 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Cut the potatoes lengthwise into 2cm-wide chips. Bring a pot of salted water to the boil and cook the potatoes for 3-4 minutes. Drain and return to the pan to steam dry. 3 When dry, transfer the chips to a baking tray. Toss them with half of the oil and season generously with salt and black pepper. 4 Place on the top shelf of the oven and bake for about 20 minutes. Flip the chips over and bake for another 15-20 minutes until crispy. 5 Meanwhile, heat the remaining oil in a pan over a medium heat. Add the onion, celery and carrot and cook for five minutes until they begin to soften. Add the garlic, chilli powder, paprika, chilli flakes and some salt and pepper. Cook for another 2-3 minutes, stirring often. 6 Add the chopped tomatoes and bring to a boil. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally. 7 Add the beans. Reduce the heat to low and simmer, covered, while the chips finish cooking. 8 Divide the chips between serving plates and top with veggie chilli. Garnish with cheese, sour cream and spring onions if desired. Enjoy!
Per Serving 700kcals, 15.7g fat (1.8g saturated), 117g carbs, 10.6g sugars, 26.7g protein, 24.3g fibre, 0.092g sodium
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Tuesday
Bacon and broccoli mac ‘n’ cheese Serves 4 250g macaroni or other short pasta 500g broccoli, chopped into small florets 60g butter 30g plain flour ¼ tsp garlic powder Salt and black pepper 500ml fresh milk, at room temperature 170g Cheddar, grated, plus extra to top 4 streaky bacon rashers, cooked until crispy 100g breadcrumbs 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Cook the pasta in salted boiling water according to the package instructions until al dente. Two minutes before it finishes cooking,
add the broccoli. Drain the pot, then rinse the pasta and broccoli under cool water. 3 Melt the butter in a small saucepan over a medium heat. Add the flour and whisk constantly for three minutes to form a roux. Stir in the garlic powder and season with salt and plenty of black pepper. 4 Slowly pour in the milk, whisking constantly until smooth and fully incorporated. Remove from the heat. The sauce will thicken as it rests. 5 Add the pasta and broccoli to a baking dish and sprinkle the Cheddar over the top. 6 Pour the cream sauce over the pasta and use a rubber spatula to fold everything together. Scatter over the bacon, breadcrumbs and a little extra cheese. 7 Bake in the centre of the oven for 20 minutes until hot and bubbly.
Per Serving 720kcals, 26g fat (13.9g saturated), 85.9g carbs, 11.2g sugars, 36.2g protein, 6.7g fibre, 1.072g sodium
Easy Food 57
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Kate Hardie “This comforting, hearty Hungarian dish makes a perfect winter meal for all the family. I served it with rice, but would like to try it with tagliatelle too. It has a vibrant, rustic appearance due to the generous amount of smoked paprika, and could be made for a large number of people too. My son has coeliac disease, so I substituted the flour for a gluten-free one, which worked equally well. It was really easy to make and is something I will cook again as a midweek meal.”
Wednesday Chicken paprikash Serves 4 1 tbsp olive oil 2 chicken fillets, sliced into strips Salt and black pepper 1 red pepper, deseeded and sliced 1 onion, chopped 3 garlic cloves, crushed 2 tbsp smoked paprika 3 tbsp flour 2 tbsp tomato purée 360ml chicken stock 58 Easy Food
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1 x 400g tin of chopped tomatoes 1 x 400g tin of chickpeas 120g sour cream To serve: Fresh parsley, chopped Rice, mash or tagliatelle
1 Heat the oil in a large pan over a mediumhigh heat. Season the chicken and cook for 5-7 minutes until sealed on all sides but not cooked through. Remove to a plate and set aside. 2 Add the red pepper to the pan and cook for 4-5 minutes until slightly charred but retaining a crunch. Remove to a plate and set aside.
onion to the pan. Cook for 10 minutes until soft, then add the garlic and continue cooking for one minute longer. 4 Add the paprika and flour and stir to combine. Stir in the tomato purée. 5 Add 100ml of the chicken stock and whisk until blended, then whisk in the remaining stock. Stir in the tinned tomatoes. 6 Return the chicken to the pan and add the chickpeas. Bring to a boil, then reduce the heat, cover with a lid and simmer for 20 minutes. 7 Uncover the pan and stir in the red pepper strips and the sour cream. Remove from the heat immediately. Taste and season with salt and black pepper. 8 Sprinkle with chopped fresh parsley and serve with rice, mashed potato or tagliatelle. Per Serving 488kcals, 18.9g fat (6.3g saturated), 49g carbs, 12.1g sugars, 33.5g protein, 13g fibre, 0.432g sodium
3 Turn the heat to low and add the chopped JANUARY 2016
08/12/2015 16:00
what's for dinner? weeknight meals
Thursday Korean beef stew Serves 6-8 5 tbsp sesame oil 8-10 garlic cloves, sliced 1 red onion, finely chopped 1kg beef brisket or chuck, cut into 5cm chunks 120ml soy sauce 950ml beef stock 1 piece of star anise (optional) 65g brown sugar
www.easyfood.ie
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1 In a large pan over a medium heat, heat one tablespoon of the sesame oil and cook the garlic for 1-2 minutes until golden brown and crunchy. Set aside. 2 In the same pan, cook the onion for 5-6 minutes until translucent. Add the beef and brown on all sides for 7-8 minutes. 3 Pour in the soy sauce and the beef stock. Top up with water if necessary so that the liquid just covers the beef. 4 Add the star anise, if using, and the brown sugar. Bring to a boil and simmer for 1½ hours or until the beef is tender. 5 Add the sesame seeds, leek, cayenne pepper, fish sauce, crispy garlic and the remaining sesame oil. Simmer for five minutes. 6 Season with black pepper and garnish with sliced spring onions and chillies, if desired. Serve with rice. 4 tbsp toasted sesame seeds 1 leek, washed, trimmed and sliced 1 tsp cayenne pepper 1 tsp fish sauce Black pepper
Per Serving 392kcals, 18.9g fat (4.6g saturated), 12.6g carbs, 7.2g sugars, 41.7g protein, 1.3g fibre, 1.448g sodium
x
To serve: Spring onions, sliced Chillies, sliced Rice
Easy Food 59
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1 celery stalk, chopped 1 large carrot, chopped 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric 300g lentils 1 x 400g tin of chopped tomatoes 500ml vegetable stock 160ml coconut milk 150g spinach, chopped Handful of fresh coriander, chopped 1kg pumpkin, chopped into chunks 3 medium potatoes, chopped into chunks 100g butter Splash or two of milk
Friday
Spiced lentil and pumpkin pies
1 Heat the coconut oil in a large saucepan over a medium heat and cook the onion, garlic, ginger, chilli, celery and carrot for 5-6 minutes, stirring, until soft. 2 Add the cumin, coriander and turmeric and cook for 30 seconds, stirring.
3 Add the lentils, tomatoes and stock. Simmer, covered, for 40 minutes, until the lentils are tender. Stir in the coconut milk, spinach and fresh coriander. Season to taste. 4 Meanwhile, steam the pumpkin and potato chunks (or cook in salted boiling water) for 8-10 minutes until tender. Drain thoroughly and return to the pan to steam dry. Mash with the butter and milk until smooth. Season to taste. 5 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7. Grease six individual ovenproof dishes. 6 Divide the lentil mixture between the dishes and top with the pumpkin mixture. Bake, uncovered, for 20 minutes or until golden brown. Serve hot.
Per Serving 476kcals, 20.7g fat (15.2g saturated), 58.9g carbs, 9.6g sugars, 18.3g protein, 22.7g fibre, 0.382g sodium
Serves 6 2 tbsp coconut oil 1 onion, finely chopped 2 garlic cloves, crushed 1 x 3cm piece of fresh ginger, grated 1 red chilli, finely chopped
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JANUARY 2016
08/12/2015 16:01
what's for dinner? weeknight meals
Saturday Cheesy fish pie Serves 4 Olive oil, for greasing 1kg potatoes, peeled and roughly chopped Salt and black pepper 200g salmon 200g white fish, such as hake, haddock, pollock or coley 200ml milk 80g butter 50ml cream 1 tsp Dijon mustard 200g frozen peas, thawed 120g Cheddar, grated
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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease an ovenproof dish with olive oil. 2 Place the potatoes in a saucepan, add some salt and cover them with water. Bring to the boil and cook for 10-12 minutes until soft, then drain and cover with a lid to let them steam dry. 3 Meanwhile, place the fish pieces into the prepared dish, skin-side down. Season lightly with salt and black pepper. Pour the milk over the fish so it is about half-covered. Place in the oven and bake for 12 minutes. 4 Remove the fish from the oven. Drain off the milk into a jug and reserve. 5 Increase the oven temperature to 220˚C/200˚C fan/gas mark 7. 6 Use two forks to flake the fish apart. Remove the skin and discard. Distribute the fish evenly around the dish. 7 Add the butter to the potatoes along with
some salt and black pepper. Add three-quarters of the reserved milk. Mix the remaining milk with the cream and mustard and pour the mixture over the fish. 8 Mash the potatoes until smooth and creamy, adding a little more milk if necessary. 9 Gently mix the peas into the mash. 10 Spread the mash in an even layer on top of the fish. Scatter the grated cheese over the top. 11 Return the dish to the oven and cook for 20 minutes, turning halfway through. Remove from the oven and allow to sit for five minutes, then serve with green vegetables.
Per Serving 538kcals, 23.3g fat (12.8g saturated), 49.7g carbs, 7.7g sugars, 34.3g protein, 0g fibre, 0.485g sodium
Easy Food
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08/12/2015 16:01
Âź tsp bicarbonate of soda 170g plain yoghurt 20g flaked coconut, plus extra to serve Icing sugar, sifted
Dessert
Coconut and orange cake Serves 8 125g butter, at room temperature 160g sugar Zest and juice of 1 large orange 2 eggs 150g plain flour 1 tbsp baking powder
1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Grease and flour a 20cm round cake tin. 2 In a medium bowl, cream together the butter, sugar, orange zest, orange juice and eggs. Beat well to combine. 3 In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda and coconut. 4 Beat half of the flour mixture into the egg mixture. Beat in half of the yoghurt, then the remaining flour and finally the remaining yoghurt. Beat until smooth. Pour into the prepared cake tin and bake for 30-40 minutes, until a skewer inserted into the centre comes out clean. 5 Cool completely, then top with icing sugar and extra coconut. Per Serving 300kcals, 15.6g fat (9.6g saturated), 37.5g carbs, 21.8g sugars, 4.3g protein, 0.9g fibre, 0.146g sodium
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JANUARY 2016
08/12/2015 16:02
Sunday
Pork, fennel and sweet potato stew Serves 4 2 tbsp olive oil 450g boneless pork shoulder, cut into 4cm chunks 1 tbsp fennel seeds, crushed Salt and black pepper 2 garlic cloves, crushed 1.5l chicken stock 6 fresh thyme sprigs 2 large sweet potatoes, cut into two-inch pieces 2 small fennel bulbs, chopped To serve: Thyme leaves, chopped Fennel fronds, chopped Crusty bread
what's for dinner? weeknight meals 1 Heat the oil in a large casserole dish over a medium-high heat. Season the pork with the fennel seeds and some salt and pepper. 2 Cook the pork for 8-10 minutes, turning occasionally, until golden brown on all sides. Add the garlic and cook for 30 seconds. 3 Add one litre of the stock and thyme sprigs and bring to a boil. Reduce to a simmer and cook for 1½ hours, covered, until the pork is fork-tender. 4 Add the sweet potatoes and fennel bulbs and as much additional stock as is needed to cover. Cook, uncovered, for a further 15-20 minutes until the pork is very tender and the vegetables are soft. Remove the thyme sprigs. 5 Divide between serving bowls and top with the thyme leaves and fennel fronds. Serve with crusty bread. Per Serving 413kcals, 12.5g fat (2.6g saturated), 42.5g carbs, 1.7g sugars, 34.1g protein, 8.9g fibre, 1.386g sodium
x
Dublin's Premier Cookery School 19 South William Street Dublin 2 8 and 4 Week Certificate Courses *** Over 50 Short Courses *** Corporate & Group Cookery Events *** Venue Hire *** Gifft Vouchers
cooksacademy.com www.easyfood.ie
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info@cooksacademy.com tel: 01 6111 Easy 667 Food 63
08/12/2015 16:02
Loose ends
Top tips for making the most of your weekly shop!
Dessert
Chocolate whiskey puddings Serves 4 70g butter, at room temperature 200g brown sugar 1 egg 150g self-raising flour ¼ tsp baking powder 40g cocoa 120ml milk 1 tsp vanilla extract 60ml whiskey (optional) 70g dark chocolate, chopped
■ If you have any chillies left over from the Spiced Lentil and Pumpkin Pies and/or the Korean Beef Stew and you don’t use them regularly, try this trick: chop them finely (deseeding them if you like less spicy food) and divide them between the holes in an ice cube tray. Once frozen, you can transfer the portions of chilli to a freezer bag and use as needed.
To serve: Icing sugar Vanilla ice cream
1 Preheat the oven to 170°C/150˚C fan/gas mark 3. In a bowl, beat the butter together with 125g of the sugar until pale and creamy. Add the egg and beat to combine. 2 Sift over flour, baking powder and 30g of the cocoa and mix to combine. Stir in the milk, vanilla and whiskey (if using). Add the pieces of chocolate and stir to combine. Divide the mixture between four ramekins and set aside. 3 In a heatproof bowl, combine the remaining sugar and remaining cocoa. Add 180ml boiling water and stir to combine. Pour this mixture over the puddings. 4 Bake for 15-20 minutes until the puddings are risen and set around the edges. 5 Dust the puddings lightly with icing sugar and serve hot with good-quality vanilla ice cream. Per Serving 638kcals, 22.8g fat (14.2g saturated), 95.5g carbs, 59.4g sugars, 9.6g protein, 4.6g fibre, 0.162g sodium
■ Leftover spinach is incredibly easy to use up. Just add a handful or two to any casserole, soup, stew or bake for an easy added nutritional boost, or use in place of lettuce as the base for a salad. ■ If you have a crusty baguette left after mopping up the Pork, Fennel and Sweet Potato Casserole, stock up the freezer with garlic bread. Just mix together some softened butter, crushed garlic and chopped fresh parsley (left from the Chicken Paprikash). Open the baguette, spread with the garlic butter and cut it into individual portions, then wrap in tin foil and freeze. When you need some, you can cook it straight from frozen in a 200˚C/180˚C fan/gas mark 6 oven for about 15 minutes. ■ Mix any remaining sour cream from the Chicken Paprikash with a little sriracha for an easy, spicy dip for chips or tortilla chips, or as a tasty accompaniment for tacos. ■ Turn to p.130 for a handy guide on how to make stock – perfect for using up any leftover carrots, celery, onions, parsley and fennel!
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JANUARY 2016
08/12/2015 16:03
Love Your Body, Love Your Morphy
€49.95 € Get beach body ready with the Easy Blend Deluxe from Morphy Richards
Body Blitz Blend for 30 seconds
• • • • • • •
2 kiwis 1 cup of kale ½ cup of spinach 1 banana 1 cup of water ½ cup of ice for nut lovers a spoonful of peanut butter
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. EF108_65_Morphy Richards AD.indd 65
08/12/2015 15:35
COOKING WITH... An all-natural “fast food,” eggs are an extremely healthy source of protein, vitamins and minerals. They’re also cheap, easy to prepare, extremely versatile… and delicious!
How to tell if an egg is fresh Place the egg in a bowl of water. • If the egg lays on its side at the bottom, it is still quite fresh. • If the egg stands upright on the bottom, it is still fine to eat, but should be eaten very soon, or hard-boiled. • If the egg floats to the top, it's past its prime and not good for eating.
s g g E
Frying
• A steady medium heat is the right temperature for frying eggs. • To be sure the whites are totally set on a sunnyside-up egg, cover the pan halfway through cooking. The steam from the egg and the oil/butter will gently cook the top. • Alternatively, carefully flip the egg over and cook for a minute on the other side. This is known as an over-easy egg.
Top pTiappiece
ro If you d owl to the b in ll e h of s an egg, racking when c roken of the b use one ell to h s f the halves o . it e v retrie
Our most egg-cellent tips
Poaching
• For good poaching, your eggs need to be quite fresh. • Cracking into a ramekin or saucer first is recommended just in case the yolk breaks. • Adding a tablespoon of vinegar to the water will help the egg white to hold together. • When the water is simmering, stir it in circles to create a whirlpool, then gently slide the egg into the centre.
Scrambling
• Thoroughly whisking the eggs just before you add them to the pan is crucial to getting a soft, fluffy scramble. • Be patient. Scrambled eggs need to be cooked low and slow. • Remove the pan from the heat when the eggs are still soft, and just before they've fully set. The residual heat in the pan will continue to cook the eggs for another minute or so.
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Boiling
• For a perfect soft-boiled egg, start it in a pan of cold water. Bring the water to the boil, and then immediately remove it from the heat. Leave the egg in the pan for six minutes. It will be cooked gently, leaving a nice runny yolk. • For a hard-boiled egg, leave it in the hot water for 8-10 minutes. When ready, immediately run it under cold water to stop it cooking and prevent the dreaded grey ring forming around the yolk.
JANUARY 2016
08/12/2015 16:04
100 yea rs of in novation
To celebrate 100 years of innovation we have launched a vintage styled glass bowl and a range of deeper, ergonomic Optimum roasters - both perfect for baking or serving. Also look out for our limited edition centenary jug. Find yours at stockists nationwide.
Vintage bowl collector edition
Centenary jug collector edition
Pyrex is a trademark of Corning Incorporated used under license by International Cookware.
Optimum roaster
#pyrex100 For more details visit www.pyrexuk.com
EF108_67_Pyrex_AD.indd 67
08/12/2015 15:14
Potlucky Cook for a crowd with these easy but impressive recipes
68 Easy Food
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JANUARY 2016
08/12/2015 16:07
what's for dinner? potluck recipes
Cocktail meatballs Makes about 18-20
For the meatballs: Cooking spray 225g pork mince 225g beef mince 1 garlic clove, crushed 1 tsp baking powder Salt and black pepper 1 large egg, beaten 60ml milk 40g breadcrumbs For the sauce: 120ml ketchup 100g dark brown sugar 2 tbsp water 1½ tbsp cider vinegar 2 tsp Worcestershire sauce 1 shallot, finely grated 1 garlic clove, crushed Salt and black pepper To serve: Cocktail sticks Fresh parsley, chopped 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Line a large baking tray with tin foil and place an ovenproof rack over the top. Spray the rack generously with nonstick cooking spray. 2 In a large bowl, combine the pork, beef, garlic, baking powder and some salt and pepper. Mix together thoroughly with a wooden spoon. 3 In a separate bowl, beat together the egg and milk. Stir in the breadcrumbs. 4 Add the breadcrumb mixture to the meat bowl and mix vigorously to combine. 5 Using moistened hands form the meat mixture into tablespoon-sized meatballs and place on the prepared rack. Bake the meatballs for 20 minutes. 6 Meanwhile, in a large pan, mix together all of the sauce ingredients. Bring to a simmer and cook gently for 10-12 minutes until the sauce has thickened. Add the baked meatballs to the sauce and stir to coat evenly. 7 Transfer the meatballs to a serving platter. Spoon the sauce over the top and stick a cocktail stick in each one. Scatter with chopped parsley and serve immediately. Per Serving 59kcals, 1.2g fat (0g saturated), 6.5g carbs, 5.3g sugars, 5.6g protein, 0g fibre, 0.094g sodium
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Winter cabbage and carrot salad with maple dressing Serves 8-10
For the dressing: 2 tbsp olive oil 2 tbsp sesame oil 4 tbsp apple cider vinegar 2 tbsp maple syrup 2 tbsp soy sauce (or tamari for a glutenfree option) 2 garlic cloves, crushed For the salad: 4 tbsp sesame seeds 1 bunch of kale, stems discarded, leaves finely sliced 1 tbsp olive oil 1 head of Savoy cabbage, shredded 8 carrots, shaved into long strips with a peeler Salt and black pepper
1 In a jar, combine all of the dressing ingredients. Close the lid tightly and shake to combine. Set aside. 2 In a dry pan over a medium-low heat, toast the sesame seeds for 3-4 minutes, keeping an eye on them as they can burn easily. 3 In a large bowl, combine the kale and olive oil. Lightly massage the kale leaves with your hands for 50-60 seconds until the leaves soften and begin to wilt. 4 Place in a large serving bowl and add the shredded cabbage and carrots. 5 When ready to serve, drizzle the dressing over the salad and toss well to coat. Let the salad stand for 10 minutes to absorb the flavours. 6 Top with the toasted sesame seeds and season with salt and black pepper to serve.
Per Serving 143kcals, 8.8g fat (1.3g saturated), 15.1g carbs, 7.1g sugars, 2.8g protein, 3.8g fibre, 0.237g sodium
x Easy Food 69
08/12/2015 16:07
Spinach and mushroom ravioli lasagne Serves 10
Cooking spray Knob of butter 300g mushrooms, sliced 4 garlic cloves, crushed 720ml tomato pasta sauce 1kg prepared spinach and Ricotta ravioli, or other flavour of choice 500g frozen, chopped spinach, thawed and squeezed dry 250g Mozzarella, grated 4 tbsp Parmesan, grated Dried chilli flakes, to taste (optional) 1 Preheat the oven to 190ËšC/170ËšC fan/ gas mark 5. Lightly coat a baking dish with cooking spray.
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2 Heat a large pan over a medium heat and add the butter. When it melts, add the mushrooms and cook for 5-6 minutes until lightly golden. Add the garlic and cook for 30 seconds, then remove from the heat. 3 Pour one-third of the pasta sauce over the bottom of the dish. Layer over half of the ravioli. Cover with half of the remaining sauce and top with the spinach, the mushrooms and half of the Mozzarella. 4 Repeat with the remaining ravioli, sauce and Mozzarella. Sprinkle the Parmesan over the top of the lasagne and scatter over some chilli flakes, if using. 5 Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until bubbling and golden brown. Allow to cool for five minutes, then serve. Per Serving 418kcals, 19.8g fat (10.4g saturated), 38.8g carbs, 6g sugars, 21.4g protein, 5.9g fibre, 0.624g sodium
JANUARY 2016
08/12/2015 16:08
what's for dinner? potluck recipes
Buffalo chicken dip Serves 6-8
240g cream cheese, at room temperature 1 celery stalk, finely chopped 120ml Buffalo hot sauce (we used Frank's) ½ a rotisserie chicken, skin removed and meat shredded 120g blue cheese, crumbled
3 Add the celery, Buffalo sauce and chicken. Stir to combine well. 4 Transfer the mixture to a 23cm baking dish and sprinkle the blue cheese over the top. 5 Bake for 25 minutes until hot and bubbly. Serve with crusty bread, crackers, tortilla chips and/or carrot sticks. Per Serving 325kcals, 15.8g fat (9.4g saturated), 4.3g carbs, 0g sugars, 42g protein, 0g fibre, 3.691g sodium
To serve: Crusty bread, crackers, tortilla chips or carrot sticks 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 In a saucepan over a medium heat, melt the cream cheese for three minutes until smooth.
www.easyfood.ie
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Easy Food 71
08/12/2015 16:08
Make-ahead tiramisu Serves 6-8
60ml dark rum 340g ladyfingers Cocoa powder
6 egg yolks 200g sugar
1 In medium saucepan, whisk together the egg yolks and 150g of the sugar until
160ml fresh milk 450g Mascarpone 300ml cream 1 tsp vanilla extract 240ml strong hot coffee
combined. 2 Place over a medium heat and slowly whisk in the milk. When the mixture begins to boil, reduce the heat and simmer for 8-10 minutes, then remove and allow to cool. 3 When cooled to room temperature, cover the
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mixture and place in the fridge for one hour. 4 Once cool, use a hand mixer or a stand mixer with the whisk attachment to whisk the mixture until it thickens slightly. Add the Mascarpone and whisk until smooth. 5 In a separate bowl, use a clean hand mixer or stand mixer with the whisk attachment to whisk the cream and vanilla extract together until the mixture forms stiff peaks. 6 Combine the coffee, rum and remaining sugar. Mix until the sugar is dissolved, then allow to cool to room temperature. 7 Dip each ladyfinger in the coffee mixture for 1-2 seconds to soak. 8 In a 20cm round springform cake tin, build the tiramisu. Begin with a layer of ladyfingers, breaking them to fit where necessary. Add a layer of the Mascarpone mixture, then a layer of whipped cream. Repeat these steps until you reach the top of the tin, finishing with a layer of Mascarpone. 9 Using a sifter, dust a layer of cocoa powder over the top. Cover with cling film and refrigerate for 24-48 hours before serving. Per Serving 437kcals, 16.8g fat (8.7g saturated), 54.9g carbs, 26.8g sugars, 13.9g protein, 0.7g fibre, 0.136g sodium
AUGUST/SEPTEMBER JANUARY 2010 2016
08/12/2015 16:09
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
74-90 IN THIS SECTION
PASTRY PARTY P74
These sweet and savoury pastry recipes are sure to please!
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EF108_XX Intro Pages.indd 73
TOP IT OFF P80 WINE 101 P82 Tired of plain porridge? Jazz up your breakfast with these creative toppings
How much do you really know about how your favourite tipple is made?
IN THE MANCAVE P86
Sink your teeth into this crispy, flavoursome braised pork belly
READER RECIPE P88
This month's star reader shares her signature Asian noodle dish
TREAT YOURSELF P90
Celebrate New Year's Eve with this classy cocktail
Easy Food 73
08/12/2015 17:24
Pastry Party Whether you’re a fan of sweet or savoury baking, these pastry recipes are sure to please!
favour
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JANUARY 2016
08/12/2015 16:23
cooking for fun baking with pastry
Honey nut baklava Serves 10-12
300g caster sugar 100ml honey Zest of ½ an orange 100g walnuts 100g almonds 100g pistachios 2 tsp cinnamon ½ tsp ground cloves 2 x 270g packets (12 sheets) of filo pastry 200g butter, melted 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and lightly grease a 25x40cm shallow baking tin with melted butter. 2 Combine the sugar, honey and orange zest in a small saucepan with 300ml of water. Heat over a medium-low heat, stirring occasionally, and bring to a simmer for 15 minutes or until the liquid has reduced by about half. Remove from the heat and leave to cool completely. 3 Place the walnuts, almonds and pistachios into a food processor and pulse until coarse. Transfer the mixture to a mixing bowl and stir in the cinnamon and cloves. 4 Lay one sheet of filo into the tin, keeping the rest covered with a clean, damp tea towel. Use a pastry brush to spread a thin, even layer of melted butter over the sheet, then repeat until there are four sheets layered together. 5 Scatter over half of the nut mixture, then repeat with another four layers of filo. 6 Add the remaining nuts and a final four layers of filo. Spread a generous layer of butter over the top, then use a long, sharp knife to cut a crisscross pattern into the pastry, making sure it goes all the way through to the bottom. 7 Bake the baklava for 30-35 minutes until golden brown and crisp. 8 Remove the baked baklava from the oven and spoon half the cooled syrup over the top. Leave for five minutes, then spoon over the remaining syrup. Leave to cool before serving. Per Serving 545kcals, 27.9g fat (9.7g saturated), 69.8g carbs, 36.8g sugars, 9.7g protein, 4g fibre, 0.142g sodium
Salmon en croute Serves 4
200g cream cheese, at room temperature 2 tbsp fresh tarragon, chopped 2 tbsp fresh dill, chopped Zest of 1 lemon www.easyfood.ie
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r p.122 fo Turn to p te -s y -b a step making guide to ipe! this rec
Salt and black pepper 1 sheet of frozen puff pastry, thawed 4 salmon fillets 1 egg white, beaten To serve: Wilted spinach Roasted potatoes 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. 2 Beat the cream cheese, tarragon, dill, lemon zest and a good pinch of salt and pepper together until smooth. 3 Roll out the puff pastry on a lightly-floured work surface and slice into four equal pieces. 4 Spread the cream cheese mixture over half of each of the pastry portions, leaving a 1cm border
around the edges. 5 Place a salmon fillet on top of the mixture and season with salt and pepper. 6 Brush a bit of the beaten egg around the border of each pastry square, then fold the empty side over the salmon so that it is completely enclosed. Press down around the border and use a fork to crimp the edges, trimming off any excess. 7 Brush the outside of the pastries with more beaten egg and place on the baking tray. Bake for 20-25 minutes until the pastry is golden brown and the salmon is cooked through. Serve hot with wilted spinach and roasted potatoes. Per Serving 876kcals, 60.3g fat (20.6g saturated), 39g carbs, 0.8g sugars, 46.5g protein, 1.6g fibre, 0.485g sodium
Easy Food 75
08/12/2015 16:23
Salted caramel apple tartlets Makes 6
250g Granny Smith apples, peeled, cored and finely chopped 2 tsp lemon juice ½ tsp cinnamon 50g caster sugar 2 tsp plain flour 1 sheet of frozen shortcrust pastry, thawed 60g salted caramel sauce 1 egg, beaten Demerara sugar To serve: Custard or vanilla ice cream 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with parchment paper. In a small bowl, combine the apples, lemon juice,
82 Easy Easy Food Food 76
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cinnamon, sugar and flour, stirring until mixed. 2 Roll the pastry out into a 35cm square. Use a 7cm biscuit cutter (or cup) to stamp out as many circles from the dough as possible. Re-roll any scraps to continue cutting out more circles, making sure you end up with an even amount. 3 Place six of the circles on the tray and spoon a small amount of the apple filling into the centre of each. Top with a small drizzle of the salted caramel, leaving a border around the edges. 4 Top each pastry with another dough circle and use a fork to crimp the edges together. Use a small, sharp knife to make a slit into the top. 5 Brush each tartlet with the beaten egg and sprinkle with Demerara sugar. 6 Bake for 15-20 minutes until golden brown. Serve warm or at room temperature with custard or ice cream. Per Serving 220kcals, 9.8g fat (0g saturated), 32g carbs, 12.1g sugars, 2.4g protein, 1.4g fibre, 0.029g sodium
OCTOBER2016 2015 JANUARY
08/12/2015 16:25
cooking for fun baking with pastry
.120 for Flip to p y-step a step-b n lining guide o with a tart tin pastry t s ru shortc
Roasted mushroom and onion tart Serves 8-10
400g red onions, peeled and quartered 2 tbsp balsamic vinegar 3 tbsp olive oil, divided Salt and black pepper 600g mushrooms, thickly sliced 1 sheet of frozen shortcrust pastry, thawed 1 egg 190g Ricotta cheese A handful of chives, chopped 170g Parmesan, grated 60ml double cream 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Place the onions in a small roasting tin and toss with the vinegar, two tablespoons of the oil and a generous pinch of salt and pepper. 2 Roast for 15 minutes, then add the mushrooms and toss to combine with the onions. Roast for another 15-20 minutes until
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softened and caramelised. 3 Roll out the pastry on a lightly floured surface until it is about 30cm in diameter. Transfer it to a 23cm tart tin and fit it snugly into the corners. Prick the bottom of the pastry with a fork and refrigerate for 20 minutes. 4 Separate the egg; transfer the yolk to a medium bowl and set the white aside for later. 5 Add the Ricotta, some of the chives, half of the Parmesan and the remaining oil to the egg yolk and stir to combine well. 6 Spread the Ricotta mixture evenly across the bottom of the tart. Scatter the onions and msuhrooms over the mixture. 7 Whisk together the egg white, cream and remaining Parmesan. Pour over the filling and cover the tart with foil. 8 Bake for 30 minutes, then remove the foil and bake for another 15 minutes until the top is bubbling and the crust is golden brown. Scatter over a few more chives before serving.
zen We've used sheets of fro two se the in shortcrust pastry your ke ma to y recipes, but it's eas e! hom at try own shortcrust pas ed cub d, col Simply rub 60g of in flour until butter into 125g of pla tablespoons few crumbly. Stir in a it comes il unt of ice-cold water n wrap in the , gh together as a dou minutes 30 for ll cling film and chi . out g lin before rol
Per Serving 319kcals, 21.5g fat (5.5g saturated), 21.7g carbs, 2.8g sugars, 12.2g protein, 1.8g fibre, 0.211g sodium
Easy Food 77
09/12/2015 12:29
Sticky buns Makes 12
180g butter, at room temperature 60g Demerara sugar 60g pecans, roughly chopped 2 sheets of frozen puff pastry, thawed For the filling: 30g butter, melted 120g brown sugar 3 tsp cinnamon 100g raisins For the glaze: 50g icing sugar 3 tbsp milk 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place a standard 12-cup muffin tin on a baking tray lined with parchment paper. 2 Beat the softened butter with the Demerara sugar until combined. Place one tablespoon of the mixture into each of the muffin cups. Divide the pecans evenly among the cups. 3 Roll out one sheet of the pastry on a lightlyfloured work surface. Brush the whole sheet with half of the melted butter. 4 Sprinkle the sheet with half of the brown sugar, cinnamon and raisins, leaving a 1cm border around the edges. 5 Roll one of long sides of the pastry up snugly like a Swiss roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll and discard. 6 Slice the roll into six equal pieces and place, spiral-side up, into six of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns in total. 7 Bake for 30 minutes, until the sticky buns are golden brown. Allow them to cool for five minutes only, then turn them out onto the parchment paper, using a teaspoon to ease them out if needed. Whisk together the glaze ingredients and drizzle over the buns to serve.
Pork and vegetable spring rolls Makes 12
1 tbsp vegetable oil, plus extra for brushing 150g pork mince 1 tbsp fresh ginger, peeled and grated 2 garlic cloves, crushed 4 spring onions, finely chopped 100g pak choi (or cabbage), grated 1 carrot, grated 60g bean sprouts A small handful of fresh coriander, chopped 1 tsp Asian garlic-chilli paste 1 tbsp soy sauce 1 tsp rice vinegar 2 tsp sesame oil 2 X 270g packets (12 sheets) of filo pastry 2 egg whites, beaten Sesame seeds, for sprinkling For the sauce: 2 tbsp soy sauce 3 tbsp rice vinegar
1 tsp fresh ginger, peeled and grated 1 spring onion, finely chopped 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with parchment paper. 2 Heat the oil in a frying pan over a medium-high heat and cook the pork mince for a few minutes
Per Serving 537kcals, 38.1g fat (14.5g saturated), 46.6g carbs, 20.1g sugars, 4.9g protein, 2g fibre, 0.239g sodium
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cooking for fun baking with pastry
stepFind the uide g by-step cipe re is to th 1 on p.12
until it is no longer pink, breaking it up into small pieces with a wooden spoon. 3 Add the ginger, garlic and spring onions and cook for another minute until fragrant. Transfer the mixture to a large bowl. 4 Add the pak choi, carrot, beansprouts, coriander, garlic-chilli paste, soy sauce, vinegar and sesame oil. Toss to combine. 5 Place one sheet of filo pastry on a work surface, keeping the rest covered with a clean,
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damp tea towel. Add some filling down one side of the sheet. Fold the short ends over the filling, then roll it up to enclose the filling. Brush a bit of the beaten egg across the seam to seal. Place the roll, seam-side down, onto the tray, then repeat with the rest of the pastry and filling. Brush the tops of the rolls with more egg and sprinkle over the sesame seeds. 6 Bake for 15 minutes until golden and crispy, then turn and bake for another 8-10 minutes.
7 Meanwhile, whisk all of the sauce ingredients in a bowl. Serve with the hot spring rolls.
Per Serving 226kcals, 4.6g fat (0.5g saturated), 39.8g carbs, 1.7g sugars, 5.7g protein, 2g fibre, 0.242g sodium
Easy Food 79
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Top itoff Tired of plain porridge? Jazz up your breakfast with these inventive toppings
All recipes serve 4
Berry compote
Cook 4 portions of porridge in milk according to the package directions. Heat 500g mixed frozen berries in a pan with 4 tbsp water over a medium-high heat until thawed. Add 50g caster sugar and 1 cinnamon stick. Cover and simmer for 10 minutes. Remove the cinnamon stick. Serve immediately over the porridge, or put the compote in a bowl to cool, then store in the fridge in an airtight jar.
Chocolate and hazelnut
Cook 4 portions of porridge in milk according to the package directions until beginning to steam. Stir in 2 tbsp chocolate hazelnut spread, 2 tbsp cocoa powder, 2 tbsp sugar and a knob of butter. When cooked, remove from the heat and divide between serving bowls. Top each bowl with 1 tbsp dark chocolate chips and 1 tbsp crushed hazelnuts.
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cooking for fun porridge toppings
Cheese and bacon
Cook 4 portions of porridge in milk according to the package directions. Grill or fry 8 streaky bacon rashers until crispy. Divide the porridge into four bowls and season each with salt and black pepper. Scatter 1 tbsp grated Cheddar over each bowl and crumble two rashers over each.
Peanut butter and banana
Heat a knob of butter in a pan over a medium heat and cook 2 peeled, sliced bananas for five minutes, stirring frequently. Meanwhile, cook 4 portions of porridge in milk according to the package directions. When the porridge is almost cooked, stir in 2-3 tbsp peanut butter, 2 tsp ground cinnamon and a pinch of ground nutmeg. Remove from the heat and stir in 1 tsp vanilla extract. Divide the porridge between bowls and top with an extra dollop of peanut butter, the banana slices and a sprinkle of cinnamon. Add a drizzle of maple syrup, if desired.
Soy, spring onion and soft poached egg
Cook 4 portions of porridge in milk according to the package directions. Meanwhile, heat a small pan of water over a medium heat and add a splash of vinegar. Poach four eggs, two at a time, for 3-4 minutes until the whites are set but the yolks are still runny. Drain the eggs on kitchen paper and season with salt and pepper. Divide the porridge between serving bowls and stir ½ tbsp soy sauce into each one, or more to taste. Top each bowl of porridge with an egg and some chopped spring onions. Drizzle with hot sauce, if desired.
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ABULARY VINO VOuCral compounds that
e nat and Tannins ar ins, seeds e grape sk d ese th exist insi r ord fo scientific w d an stems. The , enols s is polyph es compound in w certain what give ou .Y these are cy ingen teristic astr y an s their charac in of tann the effect g in experience dry e creates a time a win outh. m r u yo in sensation
WINE 101
S C I S A B O T BACK
Many of us love to relax over a glass or two, but how much do you really know about how wine is made?
82 Easy Food
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cooking for fun wine 101
HOW IS WINE MADE?
1
Growing
Producing high-quality wine is only possible by starting with quality fruit – you can make a bad wine from good grapes, but you can’t make a good wine from bad grapes. There are many grape varieties, some of which you’ll know by name (e.g. Chardonnay, Merlot) and some of which are more unusual, such as Picpoul, Carmenère or Pinot Blanc.
2
Harvesting
The moment the grapes are picked determines the acidity, sweetness and flavour of the wine. The grapes are either cut from the vine by human hands using shears, or they are removed by machine. They are then sorted into bunches, and rotten or under-ripe grapes are removed.
3
Crushing
For many years, people crushed grapes manually by stomping on them with their feet. Nowadays, most winemakers use mechanical presses to crush the grapes into what is called must: freshly pressed grape juice that contains skins, seeds and solids.
4 5 6
Fermenting
Fermentation continues until all of the sugar is converted into alcohol and a dry wine is produced. To create a sweet wine, the winemaker will sometimes stop the process before all of the sugar is converted.
Harvesting
Sorting & crushing
Fermenting Aging & bottling
Clarification At this stage, any solids in the wine such as dead yeast cells, tannins and proteins are removed.
Aging and bottling
This is the final stage of the wine-making process. A wine maker has two options: bottle and sell the wine right away, or age it first. Wine can be aged in bottles, stainless steel tanks or oak barrels. After aging, wines are bottled with either a cork or a screw cap.
Clarification
WORLD PRODUCTION OF WINE (IN TONNES)
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RED, WHITE AND ROSÉ WHAT’S THE DIFFERENCE?
• The three colours of wine result from the length of time the skins of the grapes are left in the must. • It’s possible to make white wine from red grapes, but not the other way around. • For white wine, the wine maker will quickly crush and press the grapes in order to separate the juice from the skins, seeds and solids. This prevents unwanted colour and tannins from seeping into the wine. • Red wine is left in contact with the skins during fermentation in order to acquire flavour, colour and additional tannins. • In the case of rosé wines, the fruit is crushed and the dark skins are left in contact with the juice just long enough to result in the pink colour that the winemaker desires. The must is then pressed and fermentation continues as if for a white wine. • See below for the most popular grape varieties of red, white and rosé wines.
WHITE Chardonnay
One of the world's most famous grapes, Chardonnay is used to produce many different styles of wine.
Sauvignon Blanc
Grown all over the world, these popular grapes make for crisp, refreshing, acidic wines with strong aromas.
Riesling
A highly aromatic and fruity variety, Riesling grapes can be used to make both sweet and dry wines.
Pinot Grigio
Also known as Pinot Gris, these grapes produce mostly dry, light wines with a refreshing simplicity.
ROSÉ Zinfandel
The most popular variety for rosé, this is a black-skinned grape widely grown in the United States.
Grenache
This grape can be used to produce a dark pink rosé with fruity berry flavours.
Tempranillo
The light style of tempranillo rosé is growing in popularity in Spain.
RED Merlot
Known for being soft and drinkable, Merlot is a good choice for the red wine beginner.
Cabernet Sauvignon
This is one of the most widely recognised red wine varieties, grown around the world.
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Pinot Noir
Made famous by the movie Sideways, this is a light- to mediumbodied red wine that pairs well with food.
Shiraz
Also known as Syrah, this grape makes medium- to full-bodied wines with spicy undertones.
FUN FACT Humans have been drinking wine for a long time — the earliest archaeological evidence found so far was at sites in Iran, dating from circa 5000 BC, and Georgia, from around 6000 BC.
JANUARY 2016
08/12/2015 16:20
cooking for fun wine 101
WINE TASTING GUIDE
VINO VOCABULARY
The French word terroir refers to the particular characteristics of a wine that are influenced by the specific location of the vineyard. Grapes, and as a result wines, are affected by the type of soil, the climate, the aspect and elevation of the vineyard and any other plants growing in and around the vines.
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CIDER-BRAISED PORK BELLY WITH CARAMELISED ONIONS Serves 4 900g pork belly Salt and black pepper 1 tbsp olive oil 2 onions, sliced 750ml apple cider To serve: Gravy Roast potatoes Braised cabbage
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MANCAVE Sink your teeth into this crispy, flavoursome braised pork belly
1 Preheat the oven to 140˚C/120˚C fan/ gas mark 1. Trim off any excess fat from the outer edges of the pork and pat the skin dry with kitchen paper. 2 Score the skin and fat cross-ways in 1cm sections using a sharp knife, being careful not to cut down into the flesh. Season both sides of the pork, rubbing a little extra salt into the skin. 3 In a large casserole dish over a high heat, heat the oil until smoking hot. Brown the pork well on both sides, then remove to a plate. Drain all but one tablespoon of fat from the dish. 4 Place the casserole back on a medium heat and cook the onions in the fat for 6-8 minutes until golden brown and soft. 5 Place the pork belly in on top of the onions, skin-side up. Pour in the cider up to the top of the flesh, where the thick layer of fat begins. 6 Place in the oven and cook, covered for three hours, checking occasionally. Remove the cover and cook for one hour longer. If the level of the cider gets too low, add more cider to top it back up. 7 Increase the oven temperature to 240˚C/220˚C fan/gas mark 9. 8 Cook for 8-10 minutes until the skin is crispy, watching to ensure it doesn’t burn. (Alternatively, you can crisp the skin under a hot grill.) 9 Remove the pork belly from the oven and tent loosely in tin foil. Allow it to rest for 10 minutes. Once the meat has rested, cut into six thick strips. 10 Serve with gravy, roast potatoes and braised cabbage. Per Serving 789kcals, 42.9g fat (17.7g saturated), 18.8g carbs, 15.8g sugars, 69.7g protein, 1g fibre, 2.456g sodium
x 86 Easy Food
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Tanya O’Halloran Tallaght, Co. Dublin
“It's always a compliment when people enjoy your food, but for me, the biggest compliment of all is that my sister comes to mine every week for Meatless Monday. She’s quite happy to cut down on meat, but she's never been one for trying new things. I'm trying to recreate a lot of the foods that I know she loves before I try more 'daring' dishes. She’s a massive fan of Chinese food and black bean dishes were always a favourite, so this recipe is inspired by my sister who now gets excited about vegan food and our shared love of Chinese.”
Top Tifpind
n You ca d black e t n ferme d Shaoxing an beans ine in Asian w e ts. ic r marke super
e p i c e R s ' r Reade This month’s star reader shares her signature noodle dish
CHINESE BLACK BEAN RICE NOODLES Serves 4 For the sauce: 100ml vegetable oil 100g fermented black beans, thoroughly rinsed and drained 1 whole bulb of garlic, cloves peeled and chopped 4cm piece of ginger, peeled and sliced 1 bunch of spring onions, chopped 2 green chillies, deseeded and chopped 50ml Shaoxing rice wine 1 tbsp caster sugar For the noodles: 600g rice noodles 4 tbsp toasted sesame oil 200g chestnut mushrooms, sliced 2 small white onions, cut into large chunks 6 spring onions, sliced on the diagonal 68 Easy Food 88
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2 large carrots, peeled and cut into 1cm chunks 1-2 red or green chillies, deseeded and chopped Soy sauce (or tamari for gluten-free) 1 First, make the sauce. Heat a wok over a high heat and add one quarter of the oil to the pan. Add the beans, garlic and ginger and cook for 2-3 minutes. Remove two tablespoons of the beans and set aside. 2 Add the spring onions and chillies to the wok and cook until the mixture has softened. 3 Add the Shaoxing rice wine and the sugar, mixing well. Reduce the heat to low and cook until the liquid has reduced by three quarters. 4 Remove from the heat and allow to cool. Transfer the cooled mixture to a food processor or blender and whizz on a high speed while streaming in the remaining oil. 5 Remove and stir in the reserved black beans.
6 Cook the rice noodles in boiling water according to the package instructions. Rinse under cold water, drain and set aside. 7 Heat the toasted sesame oil in a wok over a medium heat. Add the mushrooms and white onions and cook for 4-5 minutes until the mushrooms are almost cooked. 8 Add the remaining ingredients and continue to cook while tossing regularly. Add a splash of soy sauce or tamari to taste. 9 When the vegetables are cooked, add the noodles to the wok. When they become less sticky, add the black bean sauce. Add a splash of soy sauce or tamari to help loosen the noodles. 10 Use a pair of cooking tongs to gently mix the noodles with the sauce. Remove from the wok and serve immediately. Per Serving 603kcals, 37.5g fat (6.6g saturated), 62.3g carbs, 8.4g sugars, 5.8g protein, 6.3g fibre, 0.575g sodium
x AUGUST/SEPTEMBER JANUARY 2010 2016
08/12/2015 16:28
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beauty THE IRISH
B R O U G H T T O YO U BY
BIBLE 2016
INSIDE: THE
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IRISH WOMEN MAKING WAVES IN THE BEAUTY BIZ | HEAVY HITTERS: SERIOUS SOLUTIONS TO YOUR SKIN PROBLEMS | TANNING | MANIS | GOOD SALON GUIDE
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Cranberry fizz Serves 2
For the cranberries: 120ml water 100g sugar, plus extra for coating cranberries 50g cranberries For the cocktail: 45ml lemon juice 30ml vodka 1 tsp fresh orange juice Ice cubes Prosecco or sparkling wine
dissolved, then add the cranberries and turn the heat to medium-low. Cook for 2-3 minutes until some of the cranberry skins just start to pop and the water starts to barely turn pink. Remove from the heat. 2 Drain the cranberries in a colander set over a bowl, reserving the syrup. 3 Pour a little sugar on a baking tray. Gently place six cranberries on the sugar and roll until coated. Leave in a single layer at room temperature for about an hour until dry. Thread three cranberries onto two cocktail sticks and set aside.
4 To make the cocktail, muddle the remaining cranberries in a cocktail shaker with 60ml of the simple syrup and the lemon juice. Add the vodka and orange juice and top with ice. Shake vigorously and strain into champagne glasses. Fill to the top with Prosecco and place the sugared cranberry sticks across the top.
Per Serving 312kcals, 0.2g fat (0g saturated), 63.5g carbs, 61.6g sugars, 0.2g protein, 1g fibre, 0.005g sodium
x
1 Combine the water and sugar in a small pan over a medium heat. Cook until the sugar has
eat r T YOURSELF!
Celebrate New Year's Eve with these classy cocktails
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
92-96
IN THIS SECTION TIME FOR TEA P92
Our Home Ec expert invites us to afternoon tea. Very posh!
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EASY JUNIORS P95 These apple turnovers are simple for little hands to make
Easy Food 91
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T
he idea of afternoon tea was originally conceived at a time when there were only two meals in the day: a large breakfast and dinner. The seventh Duchess of Bedford is credited with introducing the concept of a light snack taken in her boudoir to stem the hunger in between. We have markedly different lifestyles from our 19th century ancestors, most noticeably three meals a day being a minimum requirement. Today, afternoon tea has developed into a social occasion more focused on flavours and time spent with friends than actual subsistance, with portions small and oh-so-attractive. There are tiers of sweet and savoury delights and they are designed to be eaten among friends, enjoyed and discussed: perfect for an occasional indulgence, a birthday treat or a well deserved wind-down after a day of shopping. If you are arranging an afternoon tea party of your own, consider some of the following: • Your guests will feast with their eyes, so everything must look stunning. Take time with icing cakes, glazing pastries and filling scones. The food is the centrepiece of the occasion so it will have to look the part. • Consider portion size. In general, cutlery is not required for afternoon tea; a napkin to dab the corners of the mouth should suffice. Taking this into account, prepare bite-sized pieces. Tray bakes portioned up or mini cupcakes are more suitable than muffins. Unearth your smallest cutter for small but perfectly formed scones. • Don’t overload the sweet. It is tempting 92 Easy Food
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Anita Rourke of Gairmscoil Mhuire, Athenry invites us to afternoon tea. Very posh!
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types of rice to have three tiers of tiny cakes and treats, but the ideal tea has a balance between sweet and savoury. Leave the upper tiers for canapés like smoked salmon on tiny slices of brown bread, cream cheese with chives and capers in delicate pinwheel wraps or luxury sandwich fingers and triangles (minus the crusts!) with fillings of cucumber, egg or watercress. Just think mini! • The array of food should be a colourful creation. Make use of fresh fruit and herbs to add plenty of colour. Rich chocolate browns can provide a suitable contrast. Dyed icing may also play a role, but think of the overall ensemble and stick to the mantra of “less is more”. The display should have a sense of balance. • Biscuits are highly-prized elements of afternoon tea. Traditionalists may opt for shortbread, but anything goes. Rubbed-in mixtures that are firm
•
• •
•
Long grain rice – these long and enough to be rolled and• cut into small slender grains are four to five times as as they are wide. The perfect shapes may be easier tolong portion than choice for side dishes, main dishes or saladhave recipes. a some creamed mixes that • Short grain rice – these almost round shaped grains tend to cling together tendency to spread in the oven. when cooked. Great for stir-fry recipes and puddings. Macaroons provide colour and a sense • Brown rice – when cooked, it has a slightly chewy texture and a nut-like of the spectacular. It takes dedication flavour. Brown rice is a natural source to create these beauties,ofbut if you bran. It takes longer to cook than white rice. aim to please they may• just Parboiledbe rice – the unmilled rice is soaked, steamed and dried before milling to “pièce de résistance”. make parboiled rice. Somewhat firmer in texture, it separates easily when Flavour is key. In such small cooked.bites, the • White rice – this rice has been food must be bursting with flavour. completely milled and polished, removing the bran layer. It takes about Get the kettle on! Apart from the 15 minutes to cook. • Arborio rice – this type of rice is best to treats, you will have to prepare the use for risotto as it gives a nice creamy texture once cooked. actual tea and coffee. With such a Chicken with rice, lemon variety available, provide a thoughtful and garlic Serves 4 selection. You know your guests best. 1tbsp olive oil 4 chicken breasts, skinned and cut If it all seems too complicated, into chunks 1 onion, chopped consider heading out for the 3 garlic cloves, chopped cooked brown rice experience. Escape to 420g a castle, country 4tbsp lemon juice 750mlaway hot chicken stock house or hotel and while the 1 lemon, quartered time, chatting, nibbling1 cup and drinking! cooked peas salt and pepper freshly chopped parsley, to garnish
Equipment: Tablespoon, sharp knife, chopping board, measuring jug, cup, weighing scales, large frying
Page 1
Junior Ce
Rice
pan, deep ovenproo wooden spoon.
1 Preheat the oven to Heat the oil in a large high heat. Put the chic
and cook for four minu until lightly browned. from the pan and set 2 Cook the onion and three to four minutes. onion, garlic, chicken, juice, chicken stock an into a deep ovenproof the oven for 20 minut 3 Remove the dish fro the cooked peas, seas fresh parsley.
Questions: 1 Name four different 2 Why is salt sometim cooking rice? Fat 6g Protein 31g
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08/12/2015 16:47
Carbs Sodium
\
Parmesan gougeres
kids’ kitchen home economics
Makes about 16
60g strong white flour 25g Parmesan, grated Salt and black pepper 30g butter 150ml water 2 large eggs, lightly beaten 1 Preheat the oven to 200°C/180°C fan/gas mark 6. Place the flour and Parmesan in a bowl and season. 2 In a pan, combine the butter with the water and heat gently until the butter has melted. Bring to a boil, then turn off the heat. 3 Tip in the flour mixture in one go and beat with a wooden spoon for around one minute until it comes away easily from the sides of the pan. Add the eggs, then beat until it comes together as a smooth paste. 4 Dampen a piece of greaseproof paper and wipe off any excess water. Use the paper to line a baking tray. 5 Drop tablespoons of the flour mixture onto the paper, spaced at least 2cm apart. Bake for 20-30 minutes until the buns are dry, crisp and golden brown. 6 Remove from the oven and pierce the bottom of each gougère with a skewer to prevent them from collapsing. Allow to cool thoroughly, then slice them open and fill each one with a teaspoon of your selected filling. Serve immediately. Per Serving 41kcals, 2.5g fat (1.4g saturated), 3g carbs, 0g sugars, 1.7g protein, 0g fibre, 0.034g sodium
For the smoked salmon filling: 120g smoked salmon, finely chopped 150g cream cheese 50g Greek yoghurt Juice of ½ a lemon 3 tsp dill, chopped Salt and black pepper 1 In a bowl, combine the smoked salmon, cream cheese, yoghurt, lemon juice, dill and black pepper. Taste and add salt if necessary, then use to fill the gougères. Per Serving 88kcals, 6.4g fat (3.7g saturated), 3.6g carbs, 0g sugars, 4g protein, 0g fibre, 0.215g sodium
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For the mushroom filling: 1 tbsp olive oil 60g butter, plus extra to cook 3 shallots, finely chopped 500g button mushrooms, finely chopped Salt and black pepper 3 tbsp plain flour 240ml milk 60ml cream 1 Heat the oil and some butter in a panover a medium heat and cook the shallots and mushrooms for 6-8 minutes until soft. Season to taste and set aside. 2 Melt some butter in a second pan. Add the flour and cook for one minute, whisking constantly. Whisk in the milk and cream until thick and smooth. 3 Remove from the heat, season to taste and stir in the mushroom mixture. Allow to cool before using as a filling.
Per Serving 99kcals, 7g fat (3.7g saturated), 6.3g carbs, 1.4g sugars, 3.4g protein, 0g fibre, 0.78g sodium
For the egg mayonnaise filling: 4 eggs 1 tbsp salad cream 2 tbsp mayonnaise 1 tbsp fresh chives, finely chopped Salt and black pepper 1 Place the eggs in a small pan and cover with water. Bring to the boil and cook for six minutes. Drain and run the eggs under cold water until cool. 2 Peel and then coarsely chop the eggs. Mix with the remaining ingredients, then use to fill the gougères. Per Serving 70kcals, 4.6g fat (1.9g saturated), 3.7g carbs, 0g sugars, 3.3g protein, 0g fibre, 0.076g sodium
Easy Food 93
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08/12/2015 15:17
kids’ kitchen easy juniors
EASY APPLE TURNOVERS These sweet treats are simple for little hands to make
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juniors
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Easy Food
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EASY APPLE TURNOVERS
1
5
2
6
3
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Makes 4
1 x 320g sheet of frozen puff pastry, thawed 120g apple sauce ½ tsp cinnamon 2 tbsp milk 1 tsp golden caster sugar To serve: Cream or vanilla ice cream 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Unroll the pastry and line a baking tray with parchment paper. 2 Cut the puff pastry in half lengthways, then cut each half into four pieces. You should now have eight pieces of pastry. 3 In a bowl, stir together the apple sauce and half of the cinnamon. Divide the apple sauce down the middle of four of the pastry pieces. Be sure to leave a border around the edges. 4 Use a pastry brush to brush the edges of the four pastry pieces with milk. 5 Place the remaining pastry pieces gently on top of the apple sauce, carefully lining up the edges. Press the edges of the pastries together firmly with a fork to seal. 6 Brush the tops of the pastries with milk. 7 Mix the sugar and extra cinnamon together in a small bowl. Sprinkle over the pastries. 8 Place on the baking tray and bake for 10 minutes, then reduce the oven temperature to 180˚C/160˚C fan/gas mark 4. Continue to cook for another five minutes, or until the turnovers are puffed and golden brown. Serve warm with cream or ice cream.
Per Serving 462kcals, 30.6g fat (7.8g saturated), 40.9g carbs, 4.9g sugars, 6.1g protein, 1.6g fibre, 0.203g sodium
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
IN THIS SECTION 15 WAYS TO BOOST YOUR IMMUNITY P98
Stay healthy with our juices, broths and super salads
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MAKE IT HEALTHY P102
Family favourites are given meal makeovers with these healthy twists
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5 ways with
Beet, berry and banana In a blender, combine 1 ripe banana, ½ a medium peeled beetroot (raw or roasted), 150g raspberries, 120g low-fat vanilla yoghurt, 60ml milk, 1 tbsp honey and the juice of ½ a lime. Blend until smooth. Add 3-4 ice cubes and blend until smooth. Divide between glasses and serve immediately.
Orange glow
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In a blender, combine 1 peeled and chopped medium mango, 4 thick slices of pineapple, 1 peeled and chopped medium sweet potato, 4 large peeled and chopped carrots, 1 peeled and deseeded slice of lemon and 100ml cold water. Blend until smooth and serve immediately.
Spiced tomato juice
In a blender, combine 1 large handful of chopped Romaine lettuce, 4 tbsp chopped chives, 2 large chopped tomatoes, ½ a deseeded green chilli, 1 large deseeded and chopped red pepper, 2 chopped celery stalks and 1 peeled and chopped carrot. Blend until smooth and serve over ice.
Apple, carrot and ginger In a blender, combine 1 large cored, chopped apple, 2 large peeled and chopped carrots, a peeled 3cm piece of fresh ginger, ½ a peeled, deseeded lemon and 350ml cold water. Blend until smooth. Use a fine-mesh sieve to strain the mixture, pushing it through until all the juice has passed through into a jug and only the pulp remains. Discard the pulp and divide the juice between glasses to serve.
Green goddess In a blender, combine 3 large cored, chopped green apples, 2 celery stalks, 2 tbsp fresh parsley, 1 cucumber, 6 leaves of kale, ½ a peeled, deseeded lemon and a peeled 3cm piece of fresh ginger. Blend until smooth. Use a fine-mesh sieve to strain the mixture, pushing it through until all the juice has passed through into a jug and only the pulp remains. Discard the pulp. Serve over ice.
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Italian egg drop soup In a measuring jug, combine 3 large eggs, 4 tbsp grated Parmesan, 1 tbsp chopped fresh parsley and a pinch of nutmeg. Mix together well. Boil 2l chicken stock in a large saucepan, then reduce the heat to mediumlow. Add 4 handfuls of fresh spinach and simmer for 2-3 minutes until wilted. Use one hand to gently stir the stock in a circular motion and, with the other hand, slowly pour the egg mixture into the pan. Stop stirring and simmer for one minute. Season with salt and black pepper to taste. Serve immediately with grated Parmesan.
Hot and sour prawn soup Pick the leaves from 1 bunch of coriander and reserve. Chop the stems. Bring 2l chicken stock to the boil in a large saucepan. Add the coriander stems with 2 peeled, chopped stalks of lemongrass, 5 kaffir lime leaves, a peeled and sliced 3cm piece of ginger, 3 crushed garlic cloves and 2 tbsp fish sauce. Simmer for 10 minutes. Add 350g peeled and deveined raw prawns, 100g sliced button mushrooms and 3 sliced shallots. Cook for 2-3 minutes until the prawns have changed colour. Add the juice of ½ a lime and 3 deseeded, chopped green chillies. Divide into serving bowls and top with the reserved coriander leaves.
5 ways with
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Chicken noodle soup
Pour 1.8l chicken or vegetable stock into a large pan and add 2 chicken fillets, a 3cm piece of peeled, sliced ginger, 1 deseeded and sliced red chilli and 2 crushed garlic cloves. Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes until the chicken is cooked. Remove the chicken to a board and shred using two forks. Return the shredded chicken to the stock. Add 150g rice noodles, 1 x150g tin of sweetcorn, 6 sliced mushrooms, 4 chopped spring onions and 1½ tbsp soy sauce. Simmer for 3-4 minutes until the noodles are tender. Divide between serving bowls and garnish with chopped basil or coriander, extra chopped spring onions and sliced chillies, if desired.
Spicy corn and tomato soup In a large pot, bring 1l vegetable stock to a gentle simmer. Add 1 tbsp ground cumin and 4 crushed garlic cloves. Cover with a lid and simmer for five minutes. Add 2 x 400g tins of chopped tomatoes, 2 x 150g tins of sweetcorn, 2 chopped carrots, 1
All recipes serve 4-6
deseeded, sliced jalapeño, 1 tsp dried oregano, 1 tsp dried coriander and 1 tsp paprika. Cook for 2-3 minutes, then season to taste. Serve with extra sliced jalapeño, fresh coriander and sliced spring onion.
Winter vegetable broth Heat 2 tbsp olive oil in a large pot over a medium heat. Add 1 chopped onion and 3 chopped carrots. Cook, stirring occasionally, for 6-8 minutes until soft. Add 4 crushed garlic cloves and cook for one minute. Add 1 peeled, chopped butternut squash, 2 chopped potatoes, 1 large chopped courgette and 2 large handfuls of shredded cabbage. Stir in 1 tsp salt, ½ tsp ground sage, a pinch of cayenne pepper and ½ tsp allspice. Add 1.4l vegetable stock, 1 x 400g tin of chopped tomatoes and 5 sprigs of thyme. Stir and bring to a boil, then reduce the heat to medium and simmer for 10 minutes. Add 2 large handfuls of chopped kale, stir, and simmer for 10 minutes. Once the kale is fully wilted, discard the thyme sprigs, season to taste and serve. Easy Food 99
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5 ways with
Warm roasted pear salad
Preheat the oven to 220°C/200˚C fan/gas mark 7. Meanwhile, put 40g pecan nuts on a baking tray and place in the preheating oven for 8-10 minutes to toast. Remove the skin from 3 large shallots. Quarter one shallot, place on a sheet of tin foil and drizzle with olive oil. Wrap tightly and place in the oven once it’s preheated. Roast for 20 minutes. Thinly slice the remaining two shallots and cut 2 firm but ripe pears into bitesized pieces. Place on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes. In a mixing bowl, combine the roasted pears, sliced shallots, 3 large handfuls of spinach and the toasted pecans. Carefully unwrap the remaining shallot from its foil and blend with 2 tbsp white wine vinegar, 1 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 3 tbsp olive oil and some seasoning. Pour the vinaigrette over the salad and toss to coat. Fold in 1 chopped avocado and serve immediately.
Shredded sprout salad with roasted sweet potato Heat 1½ tbsp olive oil in a large pan over a medium-low heat. Add 2 thinly sliced onions and reduce the heat to low. Cook, stirring occasionally, for 20-25 minutes until sweet and tender. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Toss 1 peeled, chopped sweet potato in a little olive oil and season with salt and black pepper. Roast for 25-30 minutes, turning once halfway through. Shred 500g Brussels sprouts into a large bowl. In a small bowl, soak 4 tbsp raisins in 4 tbsp red wine vinegar for 15 minutes. Drain, reserving the vinegar. Add the caramelised onions, roasted sweet potatoes and soaked
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r e t n wi s d a l a s raisins to the sprouts. Whisk the reserved vinegar with 8 tbsp olive oil, 1½ tbsp Dijon mustard, 1 tbsp honey and some seasoning. Add to the salad and toss to coat. Top with crumbled Feta and serve.
Mushroom, prosciutto and artichoke salad In a small bowl, whisk 2 tbsp lemon juice, 4 tbsp olive oil and 1 tbsp oil from a jar of artichoke hearts. Whisk for 2-3 minutes. Melt a knob of butter in a pan over a medium heat and cook 12 sliced chestnut mushrooms for 4-5 minutes until browned. In a large bowl, combine 2 handfuls of chopped baby kale with 4 large handfuls of spinach. Add the dressing and toss to combine. Add 2 handfuls of chopped almonds, 4 tbsp shaved Parmesan, 4 thinly sliced shallots, 4 slices of torn prosciutto, 12 chopped artichoke hearts and the mushrooms. Season well and toss together. Divide between serving bowls and top each one with 1-2 poached eggs.
Salmon and quinoa salad Cook 160g quinoa according to package instructions, then set aside. Season 2 large salmon fillets with salt and black pepper. Heat 2 tbsp olive oil in a pan over a high heat. Cook the salmon, skin side down, for two minutes. Reduce the heat to mediumhigh and cook for another 4-5 minutes or
until the skin begins to brown. Turn the salmon over and cook for two minutes or until cooked to your liking. Transfer the salmon to a cutting board and remove and discard the skin. Flake the salmon into small chunks using a fork. In a large bowl, combine the flaked salmon with the quinoa, 400g quartered cherry tomatoes, 1 chopped cucumber, 1 sliced red onion, some basil leaves and 4 tbsp capers. In a small bowl, combine 8 tbsp red wine vinegar with 8 tbsp extra-virgin olive oil. Drizzle over the salad and toss gently to combine.
Roast cauliflower salad with lemon dressing Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a baking tray with tin foil. Cut 1 large head of cauliflower into florets and place on the tray. Drizzle with 4 tbsp olive oil, season well and toss to combine. Roast for 45 minutes until golden brown. Meanwhile, whisk together 1 finely chopped shallot, 1 tbsp Dijon mustard, the juice and zest of ½ a lemon and 3 tsp honey. While whisking, stream in 3 tbsp olive oil. Season to taste. Transfer the cauliflower to a large bowl and stir in 4 tbsp dried cranberries, 2 tbsp sliced almonds and 4 tbsp grated Parmesan. Drizzle over the dressing and toss to combine.
JANUARY 2016
08/12/2015 16:51
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MAKE IT Healthy
Family favourites are given a meal makeover with these healthy twists
end brekkie Enjoy your week ! without the guilt
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08/12/2015 16:56
make it healthy lighter favourites
A lighter fry-up Serves 2 2 good-quality sausages 2 ripe tomatoes, halved 2 Portobello mushrooms, stalks removed Salt and black pepper Cooking spray 1 tbsp vinegar 4 rashers, fat trimmed Olive oil 2 slices of wholemeal bread 2 eggs 1 x 200g tin of beans with no added sugar
n, rkey baco u t o t g in Switch asta and -wheat p ggies le o h w g ve usin ome green adding s ealthier version ah make this talian classic. of the I
1 Preheat the grill to high. 2 Score the sausages lengthways and open each one out like a book. 3 Put the tomatoes, mushrooms and sausages on the grill rack, with the tomatoes cut-side up and the mushrooms stalk-side up. Season with pepper and spray the tomatoes and mushrooms with cooking spray. 4 Place the tray under the grill for five minutes. Meanwhile, bring a pan of water to a gentle simmer and add the vinegar. 5 After five minutes, flip the sausages over and add the bacon to the grill. Grill for 4-5 minutes longer until the bacon is crispy. 6 One by one, crack the eggs into a small saucer and slide into the pan of simmering water. Poach for 2-3 minutes. 7 Meanwhile, put the slices of bread in the toaster and cook to your liking. 8 Once the eggs are cooked to your liking, remove them from the pan using a slotted spoon and drain on kitchen paper. 9 Heat the beans in a small bowl in the microwave, stirring every 30 seconds. 10 Divide everything between two serving plates and season the eggs with salt and black pepper.
Per Serving 591kcals, 29.2g fat (8.8g saturated), 39.8g carbs, 6g sugars, 40.8g protein, 11.5g fibre, 0.71g sodium
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Low-fat carbonara Serves 4 320g whole-wheat spaghetti 2 large handfuls of frozen peas, thawed 4 turkey bacon rashers 2 large eggs, at room temperature 100g Parmesan, grated Salt and black pepper www.easyfood.ie
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1 Bring a large pan of salted water to the boil and cook the spaghetti according to the package instructions. About three minutes before it is done, stir in the peas. 2 Meanwhile, place a nonstick pan over a medium heat and cook the turkey bacon for 4-5 minutes until crisp. Transfer to a plate lined with kitchen paper to drain. Return the pan to a medium heat. 3 In a large bowl, mix the eggs, two-thirds of the Parmesan, some salt and plenty of black pepper. Whisk until combined. 4 Chop the bacon and return to the pan. Drain
the pasta and peas, reserving about 180ml of the cooking water. Add the pasta and peas to the pan with the turkey bacon. 5 Turn off the heat and add the egg mixture, stirring quickly so the eggs don’t scramble. Add as much of the cooking water as necessary to loosen the sauce. Divide into bowls and serve topped with a little of the remaining cheese and some extra black pepper. Per Serving 449kcals, 9.6g fat (4.4g saturated), 64.9g carbs, 3.3g sugars, 31.8g protein, 11.1g fibre, 0.323g sodium
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Turkey cottage pie Serves 4
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1 tbsp olive oil 1 onion, chopped 1 carrot, finely chopped 3 garlic cloves, crushed 400g turkey mince ½ tsp fresh thyme, finely chopped 2 tbsp ketchup 2 tbsp Worcestershire sauce 240ml chicken stock 2 tsp plain flour Small handful of frozen peas, thawed Salt and black pepper 450g potatoes, chopped 120ml low-fat milk, warmed 40g sharp Cheddar, grated 2 spring onions, chopped Cooking spray 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Heat the oil in a medium pan over a mediumhigh heat. Cook the onion and carrot for five
minutes until soft. Add the garlic and cook for one minute longer. 3 Add the turkey and thyme and cook for 5-6 minutes, breaking the turkey up with a spoon, until the turkey is thoroughly browned. 4 Stir in the ketchup and Worcestershire sauce and cook for 2-3 minutes longer. In a small bowl, stir the stock and flour together until smooth, then pour into the pan with the turkey. 5 Cook for two minutes until thickened, then stir in the peas and season with salt and pepper. 6 Transfer the mixture to a 20cm baking dish. 7 Meanwhile, cook the potatoes in boiling salted water for 7-8 minutes until tender. Drain and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, Cheddar and spring onions and mash until smooth. Season with salt and pepper. 8 Spoon the mashed potatoes over the filling and use the tines of a fork to make a pattern. Spray with cooking spray and bake for 15-20 minutes until the potatoes are golden brown and the filling is bubbling around the edges. Per Serving 293kcals, 9.1g fat (2.4g saturated), 31.7g carbs, 9.2g sugars, 22.3g protein, 4.9g fibre, 0.504g sodium
AUGUST/SEPTEMBER JANUARY 2010 2016
08/12/2015 16:58
lardermake luckitcounter intelligence healthy lighter favourites
Gluten-free brownies Makes 4 large or 8 small 70g unsalted butter 150g sugar 230g semisweet chocolate 2 eggs, at room temperature, beaten 1 tsp vanilla extract 1 tbsp unsweetened cocoa powder 3 tbsp cornflour Âź tsp salt 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Line a standard 900g loaf tin with parchment paper and coat with cooking spray. 2 Melt the butter in a small saucepan over a low heat. Add the sugar and stir for 1-2 minutes. Add the chopped chocolate, stirring until smooth, then remove from the heat. Allow to cool for 2-3 minutes, then add the eggs one www.easyfood.ie www.easyfood.ie
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at a time. Stir in the vanilla extract. 3 Sift the cocoa powder and cornflour into the saucepan, then add the salt. Stir together, then beat vigorously for 1-2 minutes until the batter is smooth and shiny. 4 Pour the batter into the prepared pan and bake for 22-28 minutes or until the brownies are set in the centre, taking care not to over-bake. 5 Remove from the oven and cool in the pan before slicing. Per Serving 319kcals, 18.9g fat (11.3g saturated), 40.2g carbs, 34.6g sugars, 2.8g protein, 2g fibre, 0.157g sodium
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and chips Baking fish hier than is much healt g, plus this deep-fat fryin are sauce homemade tart ise swaps mayonna h for protein-ric t. Greek yoghur
Baked fish ‘n’ chips Serves 4 For the fish: 170g corn flakes ½ tsp black pepper 30g flour 2 eggs, lightly beaten 450g white fish, e.g. hake, haddock, cod or halibut, sliced into 3cm-wide strips For the chips: 3 large potatoes, scrubbed and cut into chips Salt and black pepper ½ tsp smoked paprika Olive, rapeseed or vegetable oil 106 Easy Food
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For the tartare sauce: 2 gherkins, finely chopped 2 tsp Dijon mustard 2 tsp fresh lemon juice 2 tsp Sriracha (optional) 1 tbsp capers 220g plain Greek yoghurt Salt and black pepper 1 Combine all of the tartare sauce ingredients in the bowl of a food processor. Whizz until combined, then refrigerate until ready to use. 2 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Bring a pot of salted water to the boil and cook the chips for 6-7 minutes until just tender. Drain well, then return to the pan and place back over the heat to steam dry thoroughly, shaking the pan every 20 seconds or so to
prevent them from sticking and to rough them up a bit. 3 Season with salt and black pepper and sprinkle with smoked paprika, tossing again. 4 Transfer the chips to a large baking tray and drizzle with oil, tossing to coat. Bake the chips on the top shelf of the oven for 25-30 minutes until golden brown and crispy, flipping them over after 15-20 minutes. 5 Meanwhile, in a sealable bag, combine the corn flakes and black pepper. Close the bag and crush the corn flakes. Transfer to a bowl. 6 Place the flour in another bowl and beat the eggs together in a third. 7 One at a time, dip the fish strips into the flour, then the egg, then the crushed corn flakes. Place on a large baking tray. 8 Add the fish to the oven for the final 10-12 minutes or until cooked through. Serve with the crispy chips and homemade tartare sauce.
Per Serving 583kcals, 8.7g fat (2.7g saturated), 90.3g carbs, 8.8g sugars, 37.7g protein, 10g fibre, 1.263g sodium
JANUARY 2016
08/12/2015 17:02
make it healthy make it lighter healthy favourites protein
Ditch the to rtilla for these low chips -fat, high-fibre nachos!
Sweet potato nachos Serves 4-6 3 large sweet potatoes, washed and sliced into ½cm rounds 1 tbsp olive oil Salt and black pepper 180g Cheddar, grated ½ x 400g tin of black beans or kidney beans, drained and rinsed To serve: 3 spring onions, chopped Small handful fresh coriander, chopped 1 large avocado, pitted and chopped Sour cream Salsa www.easyfood.ie
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Place the sweet potato rounds on two large baking trays. Drizzle with the olive oil, season with salt and pepper and toss to coat, arranging them in a single layer. Bake for 20 minutes, then flip them over and bake for an additional 10 minutes or until crisp. 3 Remove the pan from the oven and scatter the Cheddar and beans over the sweet potatoes. Bake for another 6-8 minutes until the cheese is melted. 4 Remove from the oven and top with spring onions, coriander, avocado, sour cream and salsa. Serve immediately.
Per Serving 404kcals, 14.1g fat (4.7g saturated), 54g carbs, 2.2g sugars, 17.8g protein, 12g fibre, 0.33g sodium
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Caitriona Dunne “I made these for dinner one weekday evening. I mixed the chicken pieces and used wings, legs and thighs to keep the whole family happy. When I saw the chicken had to be boiled and then baked I thought “Oh no – double cooking!” as I’m more of a one-pot girl during the week. However, it wasn’t that much work and when I tasted them it was definitely worth it. They were so crispy and not at all greasy. The sauce was very easy to make and I can see myself making batches of it and using it as a baste for pork chops and chicken fillets.”
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JANUARY 2016 OCTOBER 2015
08/12/2015 17:03
make it healthy lighter favourites
Best-ever chicken wings
This veggie lasagne cuts down on saturated fat while upping your five-a-day!
Serves 4 900g chicken wings, broken down into drumettes and flats Salt For the sauce: 2 tbsp sweet chilli sauce 4 tbsp tomato ketchup 4 tbsp honey 2 tbsp oyster sauce 4 tbsp light soy sauce 120ml water 2 tbsp toasted sesame seeds 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Bring a large pot of water to the boil and add two tablespoons of salt. 2 Add the chicken wings to the water and boil for 7-8 minutes, then remove to a wire rack over a few sheets of kitchen paper. Let them drip dry a little bit, then dry them thoroughly with kitchen paper. 3 Place the chicken wings on two large baking trays. Bake for 25-30 minutes on one side, then flip the wings over and bake for another five minutes on the other side. 4 To make the sauce, mix the sweet chilli sauce, ketchup, honey, oyster sauce, soy sauce and water in a medium saucepan. Bring to a boil, then simmer until thickened. 5 Toss the hot wings in the sauce, sprinkle with sesame seeds and serve immediately. Per Serving 508kcals, 17.1g fat (4.4g saturated), 26.9g carbs, 21g sugars, 60g protein, 0.8g fibre, 1.304g sodium
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Squash and spinach lasagne Serves 6-8 1.5kg butternut squash, peeled and chopped into bite-sized cubes Olive oil Salt and black pepper 450g Ricotta 250g dry lasagne sheets 150g baby spinach leaves ½ head of broccoli, chopped into florets 100g Mozzarella, grated For the sauce: 2 large onions, finely chopped 2 garlic cloves, crushed 1 tsp paprika 1 x 500g jar of tomato passata www.easyfood.ie
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1 x 400g tin of chopped tomatoes 1 tsp dried parsley 1 tsp dried oregano 240ml vegetable stock 2 bay leaves Pinch of sugar 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Place the cubes of squash onto a baking tray. Drizzle with olive oil and season with salt and pepper. Bake for 30-40 minutes until soft. 3 Meanwhile, make the sauce. Heat a tablespoon of olive oil in a large saucepan over a medium-low heat and cook the onions for 5-6 minutes until soft and translucent. Add the garlic and cook for a minute longer. 4 Add the paprika and take the saucepan off the heat. Stir well to mix the paprika with the onions. Add the passata and tomatoes, stir to combine and return to the heat. 5 Add the dried parsley, oregano, stock and bay leaves and stir everything together. Simmer for 15-20 minutes or until thickened slightly. Season
with salt and pepper to taste and add the sugar. 6 Meanwhile, once the butternut squash is cooked, remove it from the oven and place in a large bowl. Add the Ricotta and a pinch of salt and pepper. Use a fork or potato masher to mash the squash together with the Ricotta. Turn the oven to 200˚C/180˚C fan/gas mark 6. 7 Place a layer of pasta sheets in a medium baking dish. Add a layer of tomato sauce, followed by some of the squash-Ricotta cheese mixture and finally some spinach leaves and broccoli. Repeat these layers up to the top of the dish, finishing with pasta sheets topped with squash and Ricotta. Top with the grated Mozzarella. 8 Bake in the oven for 25-30 minutes or until the cheese has melted and the pasta is cooked. Serve with a green salad.
Per Serving 388kcals, 10.2g fat (4.8g saturated), 59g carbs, 8.3g sugars, 18.8g protein, 8g fibre, 0.305g sodium
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Oatmeal cookies Makes around 12 60g wholemeal flour 65g plain flour 1 tsp baking powder 30ml vegetable oil 120g dark brown sugar 1 large egg 1 tsp vanilla extract 80g rolled oats 75g raisins 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4 and line two large baking trays with parchment paper. 2 In a medium bowl, mix together both flours 110 Easy Food
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ries 8 calo 9 y l n O okie! per co and the baking powder. Set aside. 3 In a large bowl, whisk together the oil, sugar, egg and vanilla. Add the flour mixture and stir to combine. Mix in the oats and raisins. 4 Measure two tablespoons of dough per cookie and roll into small balls. Place on the prepared baking trays spaced about 4cm apart. Bake for 15-17 minutes until lightly golden,
rotating the baking trays halfway through. 5 Cool on the trays for five minutes, then transfer to a wire rack to cool completely.
Per Serving 98kcals, 2.2g fat (0g saturated), 18.3g carbs, 9g sugars, 1.8g protein, 0.8g fibre, 0.007g sodium
x JANUARY 2016 OCTOBER 2015
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Whole-wheat pizzas Makes 2 x 27cm pizzas (serves 4) For the pizza dough: 240ml very warm water 1 tbsp sugar 1 tbsp olive oil, plus extra to brush 1 x 7g sachet of fast action dried yeast 330g wholemeal flour 25g Parmesan, grated 1 tsp sea salt Cooking spray To top the pizzas: 8 tbsp basil pesto 200g Mozzarella, grated 2 large tomatoes, thinly sliced Black pepper 1-2 tsp dried chilli flakes Fresh basil
1 Preheat the oven to 240ËšC/220ËšC fan/gas mark 9. In a measuring jug, combine the water, sugar, oil and yeast and set aside for five minutes. 2 In a food processor, whizz together the flour, Parmesan and salt. With the motor running, slowly pour in the water mixture and whizz for one minute until a shaggy ball forms. 3 Transfer the dough onto a floured work surface and knead for 1-2 minutes until it comes together. Divide the dough in half. 4 Use a rolling pin to roll the dough into two very thin rounds about 27cm in diameter. 5 Spray two baking trays with cooking spray and transfer the dough onto the trays. Brush the outer 2cm of each pizza with a light coating of olive oil. 6 Spread the pizzas with basil pesto and sprinkle with Mozzarella. Add a layer of tomatoes and season with black pepper and chilli flakes to taste. 7 Bake in the top half of the oven for about 12-15 minutes until the crust and cheese are lightly golden, turning halfway. Sprinkle with fresh basil and serve immediately.
make it healthy lighter favourites
Per Serving 530kcals, 15g fat (7g saturated), 72.7g carbs, 5.6g sugars, 26.6g protein, 3.9g fibre, 0.837g sodium
lour olemeal f h w o t g Switchin take of healthy in ups your ins. whole gra www.easyfood.ie
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microwave ium-laden e version; d o s h c it D emad r this hom popcorn fo esan and cayenne e you the Parm flavoursom o s is n o ti combina the salt. won’t miss
112 Easy Food
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AUGUST/SEPTEMBER JANUARY 2010 2016
08/12/2015 17:06
make it healthy lighter favourites
Parmesan popcorn Serves 2 3 tbsp coconut oil 75g popcorn kernels 50g Parmesan, grated Cayenne pepper, to taste 1 Melt the oil in a large saucepan over a medium-high heat. 2 Put three or four popcorn kernels into the oil and cover the pan with its lid. 3 When the kernels pop, add the rest of the kernels in an even layer. 4 The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. 5 Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). 6 Once the popping slows to several seconds between pops, remove the pan from the heat and shake the popcorn immediately into a wide serving bowl. 7 Spray the popcorn with olive oil spray, stirring as you do so it’s evenly coated. Add the Parmesan and cayenne pepper to taste.
in the These cakes will keep days… e fridge for up to thre party! perfect for a dinner
Per Serving 394kcals, 27.6g fat (23.1g saturated), 29.6g carbs, 0g sugars, 13g protein, 5g fibre, 0.232g sodium
Light lemon puddings Serves 4 Butter, for greasing 2 eggs, separated 160ml buttermilk 2 tbsp lemon juice 2 tbsp lemon zest 4 tbsp wholemeal flour 100g sugar, plus extra for coating Pinch of salt To decorate: Blueberries 1 Preheat the oven to 170°C/150˚C fan/gas mark 3. Grease four 165ml ramekins with a little butter and sprinkle lightly with sugar. 2 In a small bowl, beat the egg whites together www.easyfood.ie
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using a hand mixer until they form stiff peaks. 3 In a medium bowl, beat together the egg yolks, buttermilk, lemon juice and zest until thoroughly combined. Using a spatula, fold in the flour, sugar and salt. 4 Gently fold the egg whites into the mixture a little at a time. 5 Divide the batter evenly between the prepared ramekins. 6 Place the ramekins in a small roasting tray and fill the tray with water so it comes halfway up the sides of the ramekins.
7 Bake for 25-30 minutes or until the tops of the cakes spring back when lightly pressed. 8 Remove the cakes from the oven and cool for five minutes on a wire rack. Carefully invert the cakes onto their serving plates. 9 Serve immediately while still warm or cool completely, refrigerate and serve cold. 10 Garnish with blueberries if desired. Per Serving 171kcals, 2.8g fat (1g saturated), 33.2g carbs, 27.7g sugars, 5.3g protein, 1g fibre, 0.153g sodium
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BASIC FLOUR TYPES A go-to guide for any beginner baker
TOP TIP
To convert plain flour for a recipe calling for self-raising flour, add two teaspoons of baking powder to every 450g of flour.
volume Plain flour
This is the standard flour used for cooking and baking. It is ideal for making soda breads, cakes, pizza bases, pastry, biscuits, cookies, pancakes and for thickening gravy and sauces.
Baking powder
Self-raising flour
THE EXTRAS: RAISING AGENTS
Bicarbonate of soda
Also known as bread soda or baking soda, this is used as a raising agent and for its particular flavour. Bicarbonate of soda is typically used in traditional soda breads and is activated by the inclusion of an acid, such as sour milk, lemon juice, buttermilk or yoghurt. It is usually used with plain flour.
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Strong flour has a high gluten content, making it the ideal option for most types of bread. It can also be used for certain types of pastry including choux and puff.
Wholemeal flour
This is a plain flour with added raising agents. It is suitable for sponges, scones, and muffins.
1
Strong/bread flour
Baking powder
Bicarbonate of soda
Baking powder is a mix of bicarbonate of soda and an acid, such as cream of tartar. It is activated by the inclusion of wet ingredients, such as fresh milk and eggs. It is commonly used in cakes, sponges and some scones and breads.
This is flour made from the whole grain, rather than using refined wheat. It can sometimes be called brown flour, and is largely used for making Irish brown and soda breads. If a recipe calls for plain flour, one-third of the total amount of flour can be substituted with wholemeal flour.
3
Cream tartarof
This is an acid usually used with bicarbonate of soda and fresh milk rather than buttermilk or sour milk, resulting in a risen bread with the soda flavour.
JANUARY 2016
08/12/2015 17:26
KITCHEN SKILLS
EAT MORE… LEEKS JUST 32 CALORIES PER 100G
100G CONTAINS:
7%
OF THE RDA OF VITAMIN B6
PROTECT THE LININGS OF BLOOD VESSELS 100G CONTAINS:
100G CONTAINS:
13%
OF THE RDA OF MANGANESE
GREAT SOURCE OF ANTIOXIDANTS
29%
OF THE RDA OF VITAMIN K
LEEKS CONTAIN ALLICIN, WHICH IS ANTI-BACTERIAL, ANTI-VIRAL AND ANTI-FUNGAL LEEKS ALSO REDUCE THE RISK OF GASTRIC CANCER
QUICK QUESTION How can I save half an avocado for tomorrow without it turning black? Avocados are best eaten within a short time of opening, but if you really want to save half of it, we’ve got just the trick. Leave the stone in the half you want to save and squeeze a little lemon or lime juice over the flesh. Wrap it tightly in cling film and place it in the fridge. It should last until the next day without blackening.
FUN FOOD FACT:
The word “companion” comes from the Latin com, meaning with, and panis, meaning bread – a reminder that breaking bread together and sharing food is an innate part of human friendship. www.easyfood.ie
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HOT CHOCOLATE
Make the best hot chocolate around with these inventive revamps Place all ingredients in a small saucepan and heat until simmering, whisking as you go. Remove from the heat and pour into your favourite mug. All recipes serve one but are easily doubled or tripled.
Peppermint
240ml fresh milk
Orange
240ml fresh milk
+
+
½ tbsp sugar
½ tbsp grated orange zest
+
100g dark chocolate chips
+
2 tbsp Nutella
+
1 tbsp cocoa powder
+
60g dark chocolate
240ml fresh milk
+
110g milk chocolate chips
+
140g dark chocolate chips
+
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½ tsp cinnamon
+
4 tbsp smooth peanut butter
+
60ml Irish cream liqueur
Irish +
a pinch of salt
240ml fresh milk
+
110g milk chocolate chips
Mexican
240ml fresh milk
1 tsp peppermint extract
Peanut butter
Hazelnut
240ml fresh milk
+
Vegan +
a pinch of cayenne pepper
240ml unsweetened almond milk
+
1½ tbsp unsweetened cocoa powder
+
2 tsp brown sugar
08/12/2015 17:27
BEEF IT UP
MASTER BUTCHER DAVE LANG GIVES US THE INSIDE SCOOP ON HOW TO SAVE MONEY BUYING BEEF What are the cheapest cuts of beef? The cheaper cuts are usually the ones that need long, slow cooking. Cuts like shin, neck, shoulder and brisket are all good value and, with the right cooking method, will make some delicious meals. What cut would you recommend for making a stew or casserole? Shin or shoulder are ideal for stews and casseroles. The connective tissue in these cuts breaks down during the cooking and gives the dish a flavour that you won’t get from fillet steak. Do all cheap beef cuts need to be slowcooked? Generally, yes. The premium cuts, the ones you fry or grill, make up a much smaller percentage of the whole carcass than the cheaper cuts, and the economics of butchering dictate that you will pay a lot more for those cuts. However, remember that cheaper doesn’t mean a reduction in quality, it just means better value for cuts that need to be cooked for longer. Is there a way to tenderise cheap steak? You can buy meat tenderising mallets and
tenderisers with multiple blades, but really you are just bashing or shredding the meat. If you want tender steak, talk to your local butcher who can offer you good value based on his expert knowledge and will let you know when he has a special offer. How can I make a packet of beef mince go further? Try adding breadcrumbs, cracker crumbs or vegetables such as finely chopped mushrooms or grated carrots to burgers or meatloaf. Lentils, cooked rice, oats and mashed potato also work well.
casserole meat. Talk to your local butcher and he will recommend the best value for you and he will also pack it in quantities that suit you. I’m throwing a dinner party but don’t want to break the bank. What beef dish would you recommend? Beef bourguignon, beef stroganoff and pot roasts can all be made with great value cuts, with the added advantage that if your dinner guests are late, the dish won’t be ruined by waiting for half an hour or so.
Is it worth buying beef in bulk and stocking up the freezer? If you have the space for a large freezer, it can be. You need to be aware that if you buy a side of beef, about one-third of it will be bone and fat, that the premium cuts are not as plentiful as the cheaper cuts and that you will get a lot of mince and stewing/
THINK THRIFTY
SAVE MONEY WITH THESE EASY WAYS TO CUT DOWN ON YOUR FOOD BUDGET • PLAN your meals a week ahead and make a corresponding shopping list. Stick to it as much as you can.
• DON’T SHOP HUNGRY. Eat something before you go to the shops so that you’re not tempted to impulse-buy things you don’t need.
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• BUY IN BULK, but only when it makes sense. Non-perishable goods like tinned tomatoes and dried pasta are always good to have on hand.
• Buy vegetables on SPECIAL OFFER and make a big pot of soup. You’ll have lunches sorted for the week, and it also freezes really well.
• CUT OUT SUGARY FOODS. Not only are they terrible for you, but fizzy drinks and junk food are unnecessary money-guzzlers. • Plan reasonable PORTION SIZES. Using large plates often leads to over-eating, so try using smaller ones. People can always go for seconds if they need them. • Make all-in-one dishes and BULK THEM UP WITH VEGETABLES rather than meat. This way, you can use two “portions” of meat to feed four people. • Don’t waste anything. EATING LEFTOVERS for breakfasts or lunches or re-purposing them into new dinners is a real money saver.
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kitchen HOW TO... Step-by-step cooking techniques for handy dishes
HOW TO...
line a tart tin with shortcrust pastry
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Brush the base and inside edges of the tart tin with oil, making sure to get into the crevasses.
Place the base of the tin on top of the pastry to make sure there is enough to cover the bottom and the sides.
Use a small ball of extra pastry to pat the pastry into the inner edges of the tin. This will prevent finger marks and keep the pastry uniform.
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Roll out a ball of pastry on a floured surface with a rolling pin.
Roll the sheet of pastry over the rolling pin to lift it and place it into the tart tin gently, making sure there is enough pastry to fill the inside of the tin.
Once you have made sure the pastry covers the tin evenly on all sides, roll the rolling pin over the top to remove the extra pastry.
JANUARY 2016
08/12/2015 17:30
HOW TO...
make spring rolls with filo pastry
Step 1:
Step 2:
Step 3:
Step 4:
Place one sheet of filo pastry on a work surface, keeping the rest covered with a clean, damp tea towel. Place some filling in the corner of the sheet, leaving a border around the edges. Brush the corners with beaten egg white.
Roll the filling, brushing with egg white to seal as you go.
Step 5:
Seal the end and brush the top of the roll with egg white.
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Fold the corner over the filling. Brush the sides with egg white, then fold over the filling.
Fold in the sides of the pastry to make sure you keep the roll all the same length as you roll up.
Step 6:
Sprinkle the top with sesame seeds and bake at 220ËšC/200ËšC fan/gas mark 7 for 15 minutes on one side, then another 8-10 minutes on the other side. Easy Food 121
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HOW TO...
make salmon en croute with puff pastry
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Slice a sheet of puff pastry into four rectangles. Spread a layer of filling, (made of 200g cream cheese, 2 tbsp fresh tarragon, 2 tbsp fresh dill, lemon zest, salt and pepper) onto one of the rectangles in an area as large as the salmon fillet.
Slice diagonal slits going down the sides of the pastry on either side of the salmon.
Continue folding the wings down the salmon, making sure to brush with the beaten egg to seal. 122 Easy Food
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Place the salmon fillet on top of the mixture and season. Cut the corners off the front end of the pastry sheet.
Brush the sides with beaten egg, then fold the front of the pastry onto the front of the salmon. Lift the first wings on either side, folding them over each other towards the centre of the salmon.
Cut the excess piece of puff pastry from the bottom of the salmon parcel and brush the pastry with beaten egg. Season with sea salt and bake at 200ËšC/180ËšC fan/gas mark 6 for 20-25 minutes. JANUARY 2016
09/12/2015 13:36
ON SALE NOW
In all good newsagents
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08/12/2015 15:18
WHAT’S NEW THIS MONTH ON
easyfood.ie
QUICK & HEA LTHY RECIPES L og on for ou r fav guilt-free 30 ourite -minute meals
GREEK PRAWN COUSCOUS Serves 4
170g couscous 60g dried apricots, chopped 2 tbsp olive oil 120g natural Greek yoghurt 1 tbsp hummus 2 tbsp fresh mint leaves, chopped Salt and black pepper 600g prawns, peeled and deveined 100g cherry tomatoes, halved ½ tsp paprika Juice of ½ a lemon STEP 1: Preheat the grill to high. Combine the couscous, apricots and one tablespoon of the olive oil in a bowl. Pour in 300ml of boiling water, cover with clingfilm and leave to soak for five minutes. STEP 2: Stir together the yoghurt, hummus, mint and a spoonful of water in a separate bowl. Season well and set aside. STEP 3: Toss the prawns, tomatoes, paprika and remaining oil on a baking tray. Grill for four minutes until the prawns are pink and curled. Drizzle over the lemon juice. STEP 4: Fluff the couscous with a fork and divide among serving plates. Top with the prawns and drizzle over the yoghurt sauce.
Register as a member on easyfood.ie to gain access to hundreds more recipes and videos just like this one, plus exclusive competitions and food news from our blog!
www.easyfood.ie — Be part of Ireland's biggest online food community
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kitchen know-how
Stick Blender Blender Food Processors
know-how
KITCHEN
Wade through the gadgets and gizmos and learn which tried-and-true appliances every kitchen should have, and why
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WHAT IS IT?
BEST FOR
Food processors are electric choppers, usually involving a container where interchangeable blades rotate to chop, slice or grate food. A food processor can be a very versatile appliance, and can even mix, whisk and knead dough with the right attachments. High-end models often come with a more comprehensive range of attachments, allowing them to tackle a wide variety of kitchen tasks.
If you’re looking for a solid all-rounder for the kitchen or are a cook that likes convenient food preparation, this is the one! Food processors are great if you need help preparing and chopped vegetables, and perfect for salsas, salads and coleslaws.
WHAT TO LOOK FOR A good food processor should be able to blitz a wide variety of food in seconds, without the food getting stuck beneath the blade. Look for a model that has easily-changed attachments and is simple to clean. In addition, make sure there is a 'pulse' option as one of the controls.
Food Processors are best Food processors solid when used with combine ingredients, or to gredients. wet and solid in ostly wet If using all or m for a ingredients, opt . blender instead
STORAGE Food processors come in various shapes and sizes so, depending on your storage space, some may be quite bulky to store. Mini food processors are also available on the market for smaller volumes of food and will tuck away nicely in the kitchen.
Stick Blender
Blender
Food Processor
of finelyoes the best job d r so es oc pr od . The fo to uniform pieces in s nt ie ed gr in chopping raw
Stick Blender
Blender
Food
Processor To purĂŠe soup, th e food processor did a good job we had to work but in smaller batche s.
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kitchen know-how
Stick Blender
Blender
Food Processor
Stick Blender
carrots into a The stick blender turned the mushy consistency. WHAT IS IT? A stick blender is a hand-held stick with a small blending blade at the end. Also called hand blenders or immersion blenders, they can typically purée, mix and blend. Some models come with a dedicated beaker to blend in, ideal for smoothies or juices. Most models are electric, however some cordless models exist which add an additional level of convenience. WHAT TO LOOK FOR A good stick blender should be able to blend quickly and evenly, leaving no lumps. A detachable base is also desirable, making it easier to clean and meaning that the motor house and cord can be kept dry while washing. The stick blender shouldn’t be too heavy and should be easy to hold, with adjustable controls to prevent messy accidents whilst blending liquids.
Food Processor
BEST FOR A stick blender would be the best choice if you want something more affordable and have little storage space. Mostly, they’re ideal for blending soups in a hot pot on the stove, minimising the washing up and meaning you don’t have to transfer large quantities of hot liquids. Apart from puréeing cooked foods and making creamy smoothies and milkshakes, they can also beat your eggs for a fluffy omelette, make pancake batter, and whip up mayonnaise or whipped cream. STORAGE Most hand blenders pack away into quite a small space, and some models even have hanging or charging stations. If you only need it occasionally, storing it away in a cupboard will be convenient for those with little kitchen space.
Blender
Stick
Blender The stick blender was easy to use as we didn't need to transfer any hot liquid into a nother appliance. www.easyfood.ie
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Blender
WHAT IS IT? A blender is used for blending liquids and mixing foods. It’s a multifunctional kitchen appliance that can vary in size and shape – often the blender housing is made out of polycarbonate, glass or metal carriages.
WHAT TO LOOK FOR Glass carriages seem to be most popular as they are easy to clean, more sanitary and allow you to see the substance you are blending. They do not scratch or retain odours like other carriages may. If you’re looking to blend large quantities, go for a blender that holds around two litres of liquid – this will accommodate for when you need to use it for entertaining! Look for a blender with a detachable centre and a tight lid to prevent messy spills. To make it easier to clean, look for touch-pad buttons – any food particles can just be wiped away.
BEST FOR A food processor is another multi-use appliance and best for puréeing large quantities of liquid. Perfect if you’re looking for something that will take care of your smoothies, milkshakes and cocktails, as well as blend your soups, dressings and sauces!
STORAGE Depending on your amount of free kitchen space, you may or may not be able to fit in a large blender. If space is tight and you’re only an occasional blender, opt for a smaller model or choose a stick blender instead.
Food Processor
Food Processor
Stick Blender
Stick Blender
Blender
The carrot was mushy at the bottom of the blender, with large chunks at the top . Not ideal!
Blender
e three. oothest soup of th sm e th us ve ga r The blende 128 Easy Food
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JANUARY 2016
08/12/2015 17:15
IN THE NEXT ISSUE...
STAY HEALTHY AND COSY WITH THE FEBRUARY ISSUE OF EASY FOOD!
Our next celebrity guest editor is... Susan Jane White! Nutritional cook and self-confessed “health geek” Susan Jane White made the break from processed food after a spell of illness in 2005 and has never looked back. Susan is an untiring advocate for feeding ourselves fresh, wholesome, homemade foods which nourish our bodies, our tastebuds and our minds. Her blog is packed with ways to boost your immune system and reclaim your energy, while her latest cookbook, The Virtuous Tart, is a collection of mouthwatering recipes made with real, good-for-you ingredients — every delicious recipe is a case of nice masquerading as naughty! In our February issue, Susan will be sharing her top tips for creating indulgent meals and desserts to make you feel good without any guilt.
Susan Jane White
ON SALYE2ND
FEBRUAR
INSIDE...
immunity> Stay healthy wsith boosting food d savoury > Perfectly sweet an pancakes illa wraps > New ways with tort s > Our favourite bake e winter fare > Hearty, wholesom ade easy! > French cooking, m
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Taking stock
ep! and ke Cut out
Save money and add great flavour to soups, stews and casseroles with homemade stock 1-2 onions 2-3 carrots 3-4 celery stalks 4-5 sprigs fresh thyme 1 bay leaf 1 small bunch of parsley stems Pinch of salt 1 tsp whole peppercorns Optional: leeks, fennel, mushrooms, mushroom stems, parsnips For chicken stock only: Leftover bones and skin from a cooked or raw chicken carcass Wash and roughly chop the vegetables; there’s no need to peel them. Throw everything into a pot big enough to hold all of the ingredients; if making chicken stock, break some of the bones into smaller pieces, if possible.
VEGETABLE STOCK
CHICKEN STOCK
1 Cover the vegetables with water. Set the pot over a medium-high heat and bring it to a simmer, then reduce the heat to medium-low. 2 Cook for one hour, stirring occasionally. 3 Take the pot off the heat and remove the vegetables with a slotted spoon.
1 Cover the bones and vegetables with water. Set the pot over a medium-high heat and bring it to a simmer, then reduce the heat to medium-low. 2 Cook for 4-5 hours, stirring occasionally and skimming off any foam that rises to the surface. 3 Take the pot off the heat and remove the bones and vegetables with a slotted spoon.
Strain the stock through a fine mesh sieve. Divide into tubs, cool completely and then freeze.
Top Tips Keep a sealable bag in the freezer for collecting vegetable odds and ends, such as carrot tops, trimmings from leeks and spring onions. Once the bag gets full, use the contents to make veggie stock.
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If you want your chicken stock to be stronger and more concentrated, return it to a clean pot after straining and simmer for an additional hour or two.
JANUARY 2016
08/12/2015 17:20
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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137970 SCA Hygiene Plenty Consumer Press Ad.pdf
1
26/03/2015
10:37
Tip #29
Line the fridge to catch leaks or dribbles
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