EASY FOOD ISSUE 110
Special feature: DELICIOUS COELIAC-FRIENDLY RECIPES
• SIMPLE WEEKNIGHT COOKING • EASY IDEAS FOR IRISH FISH • HEALTHY SPINACH RECIPES • CELEBRATING IRISH PRODUCERS • TASTY POTATO TOPPINGS • COOKING WITH KIDS
90
WHOLESOME MEALS
Quick weeknight dinners Our best Easter roast Baking remixes
! h s i r I k o o C
15 WAYS
Ba ngers a nd m a sh p.71
TO USE UP IRISH PANTRY STAPLES
Tra dition al favourites AUS $3.99 MARCH 2016 UK £2.90
MARCH 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
EF110_01_COVER_SPINE_NEW 1.indd 1
SPECIAL GUEST ED
ITOR Chef and Irish foo d champion JP McMahon on ho w to make the most of Irish ing redients
17/02/2016 09:42
137970 SCA Hygiene Plenty Consumer Press Ad.pdf
1
26/03/2015
10:37
Tip #29
Line the fridge to catch leaks or dribbles
EF110_002_IFC_PLENTY_AD.indd 2
17/02/2016 09:43
Easy Food team SPECIAL GUEST EDITOR JP McMahon
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Scampi, jacket chips and tartare sauce, p.74 EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Mussels in Irish cream and cider, p.68 Contributors Roisín Lydon and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Sea salt chocolate tart, p.77 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth and some images from Shutterstock. 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: Ginger and honey pork stir-fry, p.63 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: Spanakopita tart, p.38 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Braised beef short ribs, p.45 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
Hello!
It’s a pleasure to be guest editor for Easy Food this month. Spring is here, which means we have some wonderful Irish JP McMahon lamb, vegetables and herbs coming into our kitchens for us to enjoy. This issue is all about celebrating all things Irish in the kitchen – from fresh ingredients and local produce to recipes for traditional dishes and modern favourites. We’ve created recipes featuring some of our favourite Irish products, p.40, and have even highlighted local producers for each. Check them out to see if any are in your area! This is really the month to get back to our strong culinary roots and have fun while we’re at it; from our feature on fresh Irish fish, p.65, to traditional pub grub, p.70 and twists on popular baked treats, p.88, there’s something to get everyone cooking. We’ve also added a special feature on coeliac-friendly cooking, with both everyday cooking, p.106, and an elegant Mother’s Day brunch menu, p.102. As you may know, I am firmly committed to creating a sustainable food culture in Ireland at all levels. We need to experience good food every day, not just in restaurants, but in our homes, our schools and our hospitals. The only way to do this is to educate each other through every channel. While social media is important, I know books and magazines such as this are so valuable for disseminating relevant ideas and trends that can make us better cooks at home. The recipes that I have included this month reflect this – they all focus on the great produce that we have in Ireland: the best chicken, beef and pork. Most of these recipes are from my Galway-based gastropub, EAT, where I want to highlight the very best of Irish produce in new, delicious dishes. I hope you enjoy trying them at home, though feel free to change anything you like! I believe a recipe is a guideline and often certain elements can be interchanged; this is really the basis of becoming a confident home cook.
Best, Printed in the UK
M E D I A
G R O U P
JP
THE NEXT ISSUE...
Magazines Ireland “Publisher of the Year” 2015 & 2012
The April issue of Easy Food is on sale April 1st!
Magazines Ireland “Annual of the Year” 2013 JAMs “Best Foodie Read” 2013 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.
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:
www.easyfood.ie
EF110_03_Ed's Letter.indd 3
Easy Food 3
17/02/2016 09:45
REGULARS 08 YOUR SAY
Your comments, photos and question
10 FOOD BITES
News, products and cookbooks from the
March CONTENTS Banoffee cheesecake
wonderful world of food
P.87
14 COMPETITIONS
Exciting things for you to win!
18 READER SURVEY
Complete our Reader Survey for your
chance to win a fab getaway for two!
Brown bread scones
P.90
spinach WHAT’S IN SEASON?
LARDER LUCK
36 SUPER SPINACH
48 TOP IT OFF
Healthy, versatile and convenient, spinach was Popeye’s favourite for a reason
40 EAT IRISH
Celebrate Ireland’s world-class produce with these easy recipes
4 Easy Food
EF110_04-05_Contents.indd 4
A baked potato is the perfect base for these handy meal ideas
54 COOKING WITH “G”
Add the light spiciness of fresh ginger to your everyday dishes
MARCH 2016
17/02/2016 14:27
COOKING FOR FUN
WHAT’S FOR DINNER?
81 CHALLENGE YOURSELF
Boxty on the griddle, boxty on the pan... if
56 WEEKLY MENU PLANNER
you can’t make boxty, you’re missing out
Keep it simple, keep it quick with our tasty midweek meals
84 WINE AND DINE
Make the most of these flavoursome
65 WHEN THE BOAT COMES IN
dishes by matching them to their perfect wines
Make the most of the stunning seafood
FROM OUR KITCHEN TO YOURS 120 All the knowledge you need to become an expert in the kitchen
126 KITCHEN KNOW-HOW
We delve into the differences between common types of pans
Loaded potato skins
available on our little island
KIDS’ KITCHEN
70 DOWN THE LOCAL
Recreate your favourite pub food at home
P.73
94 WE HEART HOME EC
with these easy recipes
Our Home Ec expert helps us celebrate
Pistachio-crusted lamb rack with cherry jam
World Home Economics Day
P.78
97 EASY JUNIORS
Whip up this easy, tasty mac ‘n’ cheese in no time!
MAKE IT HEALTHY! 102 MOTHER’S DAY BRUNCH Treat your Mum to a delicious – and
gluten-free – meal on her special day
106 GLUTEN, BE GONE! These dishes make coeliac-friendly
Mussels in Irish cream and cider
cooking easier than ever
FROM THE Cover
EASTER EATS
impress this Easter Sunday
P.88
90
• SIMPLE WEEKNIGHT COOKING • EASY IDEAS FOR IRISH FISH • HEALTHY SPINACH RECIPES • CELEBRATING IRISH PRODUCERS • TASTY POTATO TOPPINGS • COOKING WITH KIDS
Put on a spread to
P.50
Special feature: DELICIOUS COELIAC-FRIENDLY RECIPES
EASY FOOD ISSUE 110
P.76
P.68
WHOLESOME MEALS
Quick weeknight dinners Our best Easter roast Baking remixes
Cook Irish!
15 WAYS
Ban gers and mash p.71
10 of our favourite bakes into five
all-star recipes!
Chef and Irish
food ambassador
Tra dition al favourites AUS $3.99 MARCH 2016 UK £2.90
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
MARCH 2016
EF110_01_COVER_SPINE_NEW 1.indd 1
EF110_04-05_Contents.indd 5
new meal ideas
A MODERN IRISH CHEF
P.71
www.easyfood.ie
staples to create
P.24
JP McMahon
shares why Ireland
ROI 33.20
COVER RECIPE
Use storecupboard
TO USE UP IRISH PANTRY STAPLES
BEST BAKES REMIXED
We’ve combined
15 WAYS WITH STAPLES
has become the ultimate food SPECIAL GUEST EDIT
OR Chef and Irish food champion JP McMahon on how to make the most of Irish ingred ients
island
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.
17/02/2016 09:42
Easy Food 5
17/02/2016 14:31
RECIPE INDEX v
Budget-Friendly
Freezable
☺
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
v
x
Low-Fat
v MEAT Rib eye steak, shallot crisps, bacon and whiskey sauce
27
•
Pork belly, onions and honey sauce
31
•
42
•
•
•
•
Aubergine Parmigiana ciabattas
41
•
•
•
•
French mushroom and onion baked potato
48
•
•
•
•
•
•
•
Samosa baked potato
49
•
•
•
•
•
•
•
•
Eggy Tex-Mex baked potato
49
•
•
•
•
•
•
Cheesy crackers
50
•
•
•
•
Easiest ever tomato and Cheddar soup
50
•
•
•
•
•
Welsh rarebit
50
•
•
•
•
Bean quesadilla
51
•
•
•
•
•
Bean and potato pizzas
51
•
•
•
•
•
Brown bread stuffing
52
•
•
Mushroom and leek flatbreads with runny eggs
57
Bean and veggie gratin
61
Pea soup with garlic croutons and Feta
77
•
Tarragon-mustard roasted vegetables
79
Boxty on the pan
•
•
43 45
Sweet and smokey beef baked potato
48
•
•
•
•
Bacon and cabbage baked potato
48
•
•
•
•
Cheese-stuffed burgers
50
Cheese and bacon potato pancakes
50
Sausage and bean hotpot
51
Barbecue baked beans
51
•
•
•
Beef and bean pie
51
•
•
•
Gnocchi with bacon, peas and sun-dried tomatoes Cheesy Bolognese bake
58 61
• •
• •
•
Ginger and honey pork stir-fry
63
•
Cover Recipe: Bangers and mash
71
•
Loaded potato skins
73
•
Best steak sandwich
73
•
Pistachio-crusted lamb rack with cherry jam
78
Pappardelle with meatballs and Parmesan
85
Stuffed pork loin with lemon and parsley
86
Pulled pork with polenta
115
• • •
• •
•
•
• •
•
•
• •
• •
•
• •
•
•
•
•
•
•
•
•
•
• •
•
•
•
•
•
•
•
•
•
•
•
•
FISH AND SEAFOOD
•
•
•
•
•
•
•
•
•
•
•
•
81
•
•
•
•
•
Asparagus salad with peas and mint
85
•
•
•
Easy one-pot macaroni and cheese
98
•
•
•
Butternut squash Asian noodles
109
•
•
•
Mediterranean cauliflower pizza
110
•
•
•
•
Carrot “cakes” with spiced yoghurt
113
•
•
•
•
•
Easy chocolate chip meringues
64
•
•
•
•
Cheese and onion soda bread
89
•
•
•
•
•
•
Brown bread scones
90
•
•
•
•
•
•
Lemon meringue drizzle cake
91
•
•
•
BAKED GOODS
•
•
•
Apple crumble flapjacks
92
•
•
•
•
•
•
Peanut butter raisin cookies
107
•
•
•
•
•
•
•
Banana chocolate chip muffins
108
•
•
•
•
•
Raspberry ginger loaf
117
•
•
•
•
Cloud bread
124
•
•
•
•
Irish cream liqueur brown bread ice cream
52
•
•
Brown bread and butter pudding
52
•
Dark chocolate mint tart
62
•
Sea salt chocolate tart
77
•
Banoffee cheesecake
•
•
Fish ‘n’ chip baked potato
49
•
•
•
Salmon with pesto crumb crust
52
•
•
•
Spaghetti with crispy garlic chilli breadcrumbs
52
•
Salmon with Dijon sauce and crispy crumbs
57
•
•
•
•
Mussels in Irish cream and cider
68
•
•
•
•
Pan-fried mackerel in lemony oats
68
•
•
•
•
Easy seafood chowder
68
•
•
•
•
Baked fish with cherry tomato sauce
69
•
•
•
•
Scampi, jacket chips and tartare sauce
74
•
Crab cake Benedict
104
•
Crispy fish bites
112
•
•
• •
•
•
POULTRY Athenry fried chicken
33
•
Smoked chicken, lardo, wild mushroom and barley risotto
33
•
•
Creamy spinach, chicken and tomato pasta
39
•
Chicken, chorizo and prawn paella
41
•
•
One-pot chicken penne with goat’s cheese
59
•
•
Chicken curry
71
•
Chicken, Feta and sweet potato roast salad
117
•
•
•
• •
•
•
•
•
•
•
•
•
•
• • • • •
•
•
• •
•
•
•
•
•
•
•
•
89
•
•
•
•
Cheesecake yoghurt parfaits
104
•
•
•
Lemon tart
118
•
•
•
•
• •
DRINKS
•
•
•
DESSERTS •
• •
• • •
•
•
44
EF110_06_Recipe_Index.indd 6
•
•
•
31
Smoked salmon dauphinoise
6 Easy Food
•
•
Organic salmon, spinach, mushrooms and cider
•
•
• •
•
•
•
•
x
•
• •
29
•
•
•
29
Connemara sole with sage and burnt butter
•
• •
Scallops and mussels with buttermilk sauce
•
•
•
•
Braised beef short ribs
•
•
•
•
Sausages with mustard and Irish cider
•
•
•
38
•
•
LF DF GF
37
•
• •
VEGETARIAN
v
Spanakopita tart
•
•
v Garlicky buttered spinach
•
27
Pork and chorizo burger with Killeen cheese
Lamb chops with roasted vegetables and balsamic jus
LF DF GF
Grapefruit rosé mimosa
•
103
•
•
•
•
•
• • •
• •
MARCH 2016
17/02/2016 09:55
What’s inside
A sneak peak at what you’ll find in this issue
SOMETHING FISHY
Packed with high-quality protein, vitamins and minerals, fish and seafood are an important part of any healthy diet. Oily or “fatty” types of fish are particularly beneficial: rich in omega 3s and Vitamin D, they help protect your eyesight and heart health, prevent rheumatoid arthritis and noticeably improve concentration. Try mackerel, tuna, trout, salmon or sardines to reap the rewards. We recommend eating fish at least twice a week, making sure to include one portion of oily fish. Check out our whole feature dedicated to Irish seafood, p.65, or try the other deliciously fishy recipes scattered throughout the magazine.
DITCH THE DAIRY These handy dinner options are dairy-free and delicious! Braised beef short ribs
P.45
Ginger and honey pork stir-fry
P.63
Pan-fried mackerel in lemony oats
P.68
Chicken curry
P.71
Scallops and mussels with buttermilk sauce
P.29
Smoked salmon dauphinoise
P.44
Scampi, chips and tartare sauce
P.74
Keep it local
We’ve been kicking off our Paddy’s Day celebrations a little early here in the Easy Food office by making the most of quality Irish food. Guest editor and lover of local food JP McMahon has been sharing some of his favourite recipes, p.24, and we’ve got our own dishes specifically designed to showcase some of Ireland’s world-class produce, p.40. We’ve been tinkering around inventing new uses for those classic staples you’re always sure to have in the house, p.50, and we’ve even been busy making boxty, an old Gaelic favourite, p.81. Our Easter feast on p.76 sings the praises of Irish spring lamb and local vegetables. And sometimes, you just fancy some good old-fashioned pub grub;; we’ve got you covered with recipes good enough to grace any gastropub, p.70.
G lute n, be g on e! We ’ve kic ke d glu ten to the curb with an en tir e co eliac -frie nd ly sp ec ial sec tio n. Head to p.1 01 for the rec ipes.
www.easyfood.ie
EF110_07_What's inside.indd 7
Butternut squash Asian noodles
P.109
EASY FOOD READER SURVEY Head to p.18 and complete our reader survey to be in with a chance to win an overnight stay at the Delphi Resort, Co. Galway, and a five-course tasting menu for two in The Chef’s Table! The Chef’s Table by Stefan Matz is the new 34-seater stand-alone restaurant at Delphi Resort featuring an open kitchen, allowing for engagement and interaction with Stefan while he works with his team to create elegant and sophisticated dishes full of flavour, celebrating the rich bounty of the lands and seas around Delphi. Easy Food 7
17/02/2016 09:58
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
“Look what the postman brought @easyfoodmag! Cuppa made, feet up. Happy cat!” – @JingerKatKK
WHAT YOU’VE BEEN COOKING
“Love the cover seed bars” – @pammersp HOW TO... make
gnocchi
Step 7: Gradually add dough forms.
Step 1: Prick 800g of
Desiree or Rooster
potatoes a
few times using
a knife.
another 150g
to mash until
very smooth.
until a firm
Step 8:
surface and lightly floured Turn onto a portions. into four equal disc and cut
Season with
Step 4:
Add one whisked
egg and stir
into a 2cm-thick
sausage about
30cm long.
Step 10: Use a lightly
tines of against the piece of dough perfectly!) and roll each fork works here, but a your hands Lightly flour gnocchi roller (We used a a floured fork.
Add 20g grated
smooth. Shape
into a
Step 6: Add 150g flour
Parmesan.
floured knife
to cut each
sausage into
2cm pieces.
to combine.
Step 11: Step 5:
knead until
over and cook then turn them peel them and for six minutes, on full power enough to handle, Microwave When cool four minutes. for another chunks. chop into small
Roll each portion
mill or masher Use a potato salt and pepper.
after each addition
Step 2:
Step 9:
Step 3:
flour, stirring
combined. and stir until
Step 12:
of the one-quarter to the boil. Add the surface. of salted water they rise to Bring a saucepan for three minutes or until to a bowl. Repeat cook them and transfer gnocchi and spoon to remove Use a slotted gnocchi. with the remaining Easy Food 123
TRIED AND TESTED Aoife Joyce gets the Sunday roast on to review the Stellar Roasting Pan with Rack and the Judge Thermal Gravy Pot!
od.ie
www.easyfo FEBRUARY 2016
122 Easy Food
“Delicious homemade gnocchi made easy with the help of the step-by-step guide in February's @easyfoodmag! Great recipe. So simple and actually really relaxing and enjoyable to make.” – @jarhinio
“As a busy mum of three growing (hungry) boys, I was delighted to be invited to roadtest the Stellar roasting pan with rack and the Judge thermal gravy pot. As a working mum, I use my slow cooker a lot during the week, but at the weekends I like to cook a roast, be it beef, lamb, ham or chicken. For this test I decided to try something different and attempted roast duck. I have a standard-sized fan-assisted oven, but I also have a Stanley range, and sadly the roasting pan wouldn't fit in the main oven of the range as the handles prevented this. Just remember to measure your oven before you purchase a roasting pan!
“What a thrill to see @easyfoodmag on the shelves in @SouthAfrica! Bringing #irishfood to the world!” – @GinaMiltiadou
Contact us Easy Food Magazine @easyfoodmag easyfoodmag 8 Easy Food
EF110_08-13_Yoursay_FoodBites new.indd 8
I followed the instructions for both the pan (washing it first and sealing it with oil) and the duck. The result was a deliciously, evenlycooked bird and I was able to lift out the bird easily in the rack to allow it to rest. The rack itself cooled rapidly and was safe to touch after a minute; however, be warned that the handles of the roasting pan retain the heat for longer than you might anticipate! Gravy is something I make often and none of it goes to waste in this house. I use gravy powder and water mixed directly into the roasting pan with the juices of the meat – no instant stuff finds its way to our table! As the Judge gravy pot is thermal, I warmed it first by filling it with warm water. Once the gravy was ready I transferred it into the pot, which was a little awkward due to the flip-up lid.
Judge Double-Walled Thermal Gravy Pot €25.80/£20 www.judgecookware.co.uk
Stellar SV20 Specialty Cookware Roasting Pan with Rack 40 x 28cm €29/£22.50 www.stellarcookware.co.uk
However, the pot itself is elegant enough to grace any table, sturdy without being heavy, and the aforementioned lid and lip prevents spillage at the table – all very practical when dining with kids! It retained its heat well after the meal was over, so I might try it with custard for the dessert next time.”
MARCH 2016
17/02/2016 10:01
letters and comments
A BANKING BAKE OFF!
Employees at the AIB Drumcondra office hosted their very own Great Irish Bake Off during their lunch breaks: several rounds of baking over a few weeks culminating in a final sweet show-down to crown the Top Baker. Natalie Ryan shared this snap of her fresh berry and passion fruit pavlova. Looks like it went down a treat!
Meet the Taste Team...
Denise Bolton
says, “I am a Garda and have two beautiful girls who love to cook and particularly bake. With shift work, I like to bulk-cook and make dishes that are easy to freeze and reheat. We bake a good bit, particularly banana bread and Queen cakes. Outside of that, keeping fit and healthy is my hobby. I love to exercise, and to eat and cook with the freshest ingredients possible. I love all food except Chinese – I just cannot develop a taste for it!”
We’ve got mail
Hi to everyone at Easy Food, I tried these spicy sweet potato and salmon muffins from the January issue. I used fresh baked salmon, which was on offer in our local fishmongers. They were so tasty and easy. They also froze very well and cooked from frozen to perfection! They will be on my to-do list again. These are also a very easy way to get children to eat fish – just omit the chillies!
Janet Kelly Ballinlough, Co. Cork
Fatma Rahman is of Indian origin and living in Dublin for the past four years with her husband. “An artist by profession, I love cooking as well. I was a runner-up in the Easy Food Home Cook Hero Awards in 2013 and a winner in 2014. Cooking is my passion and I love to try different types of recipes. I especially enjoy baking, although I am not very good at it! Indian cuisine is my absolute favourite, particularly a chicken biryani.”
”Can't wait to try your fishcakes recipe from the February issue of @easyfoodmag for dinner tonight!” – @jensmorgan “Delighted to be part of the Taste Team in Feb's issue of @easyfoodmag #doughnutmuffins” – @suzietwinkie “@easyfoodmag just about to sit down with a cuppa and find some Sunday dinner inspiration!! #irishfood #yummy” – @k_odriscoll
January competition winners
Marie Synnott says, “I am Mum to three fabulous kids. I'm a primary school teacher and love that I spend my working day learning from children – they are enthusiastic, fun loving and never afraid to call it as it is. I love baking, to the detriment of my husband's cholesterol level! It is not unusual to find three desserts but no dinner at home. I would love to learn to bake professionally and live in a house made of cake!”
1 x weekend break for two to Belfast Karina Maher, Knocklyon, Dublin 16 3 x Maria Lucia Bakes hampers Michelle Uí Mháirtín, Dundalk, Co. Louth Mary O'Donovan, Drimoleague, Co. Cork Emer Brogan, Stranorlar, Co. Donegal 1 x two tickets to a James Whelan butchery demonstration Neil Duffy, Kilmainham, Dublin 8
www.easyfood.ie
EF110_08-13_Yoursay_FoodBites new.indd 9
Fiona Lowry is a busy mum “with two very active, sporty and hungry boys, ages eight and 10. I love to bake and cook, sometimes with the kids! My eldest guy loves to make macaroni and cheese… and my younger son loves to eat it! I love easy, simple but healthy recipes and love to use the slow cooker, especially at weekends when we are out and about at matches and training.”
Easy Food 9
18/02/2016 12:27
FOOD BITES CAREFREE CAKES
We’re not ones to shy away from a fullfat treat now and again, but we’re loving these new 90-calorie Lemon Drizzle Squares and Chocolate Fudge Brownies from Fibre One. Even better, each bar is packed with 5g of fibre, making a perfect guilt-free teatime snack! Available in the biscuit aisle in Tesco and Dunnes Stores (RRP €3.99). Fibre One @fibreoneie
GALWAY FOOD FESTIVAL: CELEBRATING 100 YEARS OF IRISH FOOD AT EASTER! 24-28 MARCH The fifth annual Galway Food Festival will coincide with the Easter Rising 1916 Centenary celebrations, honouring and rediscovering Ireland’s culinary heritage over the last century. Focusing on a theme from each decade, the festival will present a delectable demonstration on the rich traditions steeped in 100 years of Irish food. A host of Ireland’s top chefs and food historians will present a series of events, all headed by Michelin-starred chef, Irish food ambassador and, of course, this month’s celebrity guest editor, JP McMahon!
10 Easy Food
EF110_08-13_Yoursay_FoodBites new.indd 10
SHELF STAR
LOW-CAL SNACKING
Ireland’s favourite microwave popcorn now has a new addition to the family! Grab a bag of Kelkin ready-to-eat popcorn: the perfect low-calorie snack that won’t leave you feeling guilty afterwards. Available nationwide at €0.59 per bag and €3.49 for a 6-pack.
BE A SMARTER SHOPPER So what exactly does the nutrition information on pre-packed food mean? And how can you make informed, healthy choices for your family? Our friends at the Environmental Health Association of Ireland (EHAI) have produced a short video on Food Information to Consumers that answers these questions and more. Take a few minutes to check it out and become an informed shopper. Just search “EHAI Food Information to Consumers” on YouTube to watch. MARCH 2016
17/02/2016 10:04
news
EGG-CEPTIONAL EASTER!
You know it’s Easter time when oversized chocolate eggs are what we’re craving! Here are some of our favourite choccy options this year:
PANDORA BELL’S LUXE EGG We love the high-end look of these Fabergé-style eggs. Each contains a generous individual portion of smooth Gianduja Chocolate, milk chocolate and hazelnuts inside. The Real Eggshells with Praline Chocolate are available loose or in a gift box of three (RRP €3.20 per egg, €11.50 per gift box). Stockists include Avoca, Fallon & Byrne, McCambridge’s or fine food shops nationwide and at www.pandorabell.com.
LILY O’BRIENS LUXURY CHOCOLATE EGGS Chocoholics rejoice! Lily O’Briens truly has something for any choco-craving Easter bunny. The Desserts Collection Egg (RRP €15) features chocolates from the best-selling Desserts Collection inspired by desserts from around the world, including crème brulee, key lime pie and raspberry infusion. The all-new Le Crunch Chocolate Egg (€15) contains Le Crunch Chocolates – crunchy pieces of caramelised French biscuit smothered in milk chocolate and topped with smooth white chocolate. Yum! The Milk Chocolate Egg with Sea Salted Caramel Chocolates (€15) is a milk chocolate egg drizzled in caramel-infused white chocolate, alongside a selection of sea salted caramel chocolates. The perfect choice for the dark chocolate lover, the Key Limey Pie Dark Chocolate Egg (€10) contains the award-winning Key Limey Pie chocolates along with a decadent dark chocolate egg. All available from stockists nationwide and www.lilyobriens.ie.
See the way to seaweed
Who knew there were so many ways to enjoy Irish seaweed? We’ve become big fans of Dungarvan-based Sea of Vitality, who harvest their seaweed from the Wild Atlantic Way and produce a trio of multi-award-winning products. We sampled the ground kelp, milled dillisk and the wholemeal bread mix in the office and loved the fresh, salty taste the seaweed added. Sea of Vitality was launched in 2012 and has since received two Blas na hÉireann, two Great Taste and three McKenna’s Guides awards.
Why choose seaweed? • • • • • •
Contains up to fifty times as many nutrients as land vegetables. Boasts antioxidant and anti-inflammatory properties. Aids the optimal function of the immune system. Provide minerals, vitamins and essential elements. Rich in folic acid, which helps the body produce and maintain cells. Very low in sodium. Makes an excellent salt replacement, with no loss of flavour. • Contains glutamate, a natural food enhancer. By adding seaweed to your food, the glutamate arouses the umami receptors. • Inclusion of seaweed in recipes also gives extra moisture; great news for those who find gluten-free mixes a little dry. Available from selected SuperValu and independent food stores nationwide; see a full stockist list at www.seaofvitality.ie. Ground kelp (60g jar, RRP €3.95) Milled dillisk (30g jar, RRP €3.95) Irish wholemeal breadmix (RRP €3.85)
STOP, CHOP AND ROLL
One of our favourite healthy-eating spots, Chopped, has a new Grafton Street location in Dublin! If you haven’t checked out Chopped yet, stop in to see for yourself how the range of lettuce, fresh veggies, incredible salad dressings and more than 30 ingredients are “chopped” and freshly dressed into their unique salad bowls, sandwiches or wraps. This new store is the first of six new Chopped outlets planned for the first half of 2016.
LIDL DELUXE EASTER EGGS We were an office divided between these two crave-worthy options: made with Belgian milk chocolate, the Fudge Feast comes loaded with white chocolate drops, Cornish vanilla and chocolate fudge pieces; while the Eton Mess is made with Belgian white chocolate, tangy strawberry and crunchy meringue pieces. Available in Lidl stores nationwide (RRP €3.99).
www.easyfood.ie
EF110_08-13_Yoursay_FoodBites new.indd 11
Easy Food 11
17/02/2016 10:04
CORNER
Staff Writer Jocelyn Doyle reviews some of her favourite Irish cookbooks
RECIPES FROM THE ENGLISH MARKET
DAVID GILLICK’S KITCHEN
COAST
By David Gillick Published by Mercier Press €22.99/£17.95
By Rachel Allen Published by Harper Collins €32/£25
By Michelle Horgan Published by Cork University Press €25/£20
Retired Irish athlete David Gillick knows that eating the right food was a powerful factor in his success, and took his love of cooking to the next level when he became a winner in the Celebrity MasterChef Ireland kitchen. In this book, Gillick shares his favourite recipes: foods packed with energy and flavour, those that make it a joy to eat well. There are no unnecessary frills here: Gillick’s recipes are simple and appealing, perfect for even the inexperienced cook. We love his chicken soba noodles, tuna burgers, quinoa with salmon, rocket and mint pesto and chermoula roasted lamb, and we’re already looking forward to trying the strawberry, Ricotta and white chocolate tart he made on MasterChef. This book is a helping hand making it easy to eat well – something we could all do with.
Inspired by her journey along Ireland’s wild Atlantic coastline, stretching from Cork to Donegal, Allen’s Coast is a stunning collection of recipes for any lover of Irish food. From the wonderfully simple (a rustic bread, wine and cheese gratin) to the more challenging (crispy calamari with roast red pepper aioli), there is something here for every palate and skill level. We’re especially excited about the chicken confit cassoulet with chorizo crumbs, the potato and rosemary soda focaccia and the sumptuous chocolate pear tart… not to mention the Irish whiskey crème brûlée, which will have to be made immediately! Part travel journal, part cookbook, this is a gorgeous mash-up of stories, travel tips and recipes, in addition to being a welcome endorsement of the quality produce we do so well here in Ireland.
Established in 1788, the English Market in Cork is famous throughout Ireland and beyond for its quality Irish produce. In Recipes, Horgan provides a short history of each producer, and we loved this personal touch; Irish artisan food is often inextricably linked to its maker, and learning his/ her story leads to a better understanding of the food itself. Recipes range from the traditionally Irish (think potato cakes, onion soup, lamb stew and no fewer than three brown bread recipes) to modern world cuisine like mango and passion fruit mousse, green curry or kangaroo fillet with sweet parsnips. This is a lovely collection for any home cook, Irish or otherwise, and would make an especially useful companion for anyone interested in getting to grips with less fashionable cuts of meat: covered here are crúbeens, bone marrow with boxty, roast mutton and tripe. It may also inspire you to visit your local farmers’ market more often.
FRESH By Donal Skehan Published by Hodder & Staughton €25.60/£20 Previous Easy Food guest editor Donal Skehan’s latest offering is full of fast, healthy home cooking – just the sort of food we love. Following a stressful work period during which he felt exhausted and unwell, he vowed to make time to cook and eat inspiring, nourishing food. For Skehan, this means starting a weekday with blueberry and chia seed muffins, or enjoying a lazy Sunday morning of huevos rancheros scrambled eggs. We especially love his “Food on the Run” chapter: by taking the time to plan ahead, your on-the-go meals could include chunky soups, crunchy salads, a mini falafel box or grilled Halloumi wraps. Lunch inspiration sorted! At the end of the day, whip up a quick supper like harissa baked eggs or a tequila chicken quinoa salad, or take a little longer to make a squash, spinach and chickpea filo pie or baked Indian-spiced chicken. Dessert nuts needn’t worry: with recipes like peanut butter brownies with chocolate drizzle, you’re not about to feel deprived any time soon! Another gem from one of our favourite Irish cookbook authors. 14 Easy Food
EF110_08-13_Yoursay_FoodBites new.indd 12
MARCH 2016
17/02/2016 10:04
The Irish Beef Book www.gillbooks.ie €22.99/£17.75
Waney Edge Bunbury Board www.bunburyboards.com From €29.50/£22.80
Vintage Penny Sweets apron www.simonewalsh.net €24.95/£19.30 The Sheridans Counter Culture Guide to Cheese www.sheridanscheesemongers.com €19.95/£15.40
g n i k o Co CELTIC
Have fun with these Irish gifts!
Whiskey bottle candle holder www.harveynorman.ie €13.90/£10.75
Porter at Harbour Living vegetable bag www.harbourliving.co.uk €7.75/£5.99
Judge Induction green stove-top kettle www.judgecookware.co.uk €42.25/£32.65
Set of 2 sheep cork pot stands www.harveynorman.ie €9/£6.95
Bacon curing kit www.designist.ie €30/£23.20
Mice cheese knives and cheese board www.designist.ie €30/£23.20 www.easyfood.ie
EF110_08-13_Yoursay_FoodBites new.indd 13
Easy Food 19
17/02/2016 10:05
S POSTAL EvaNntTRinIEstructions
COMPETITIONS
T
WIN A CHAMPAGNE LUNCH
o celebrate Mother’s Day this month, Bollinger Champagne and the new Charlemont Bar & Bistro have teamed up to offer one lucky Easy Food reader the chance to upgrade their quality time with the World’s Best Mum with some great Bollinger Rosé Champagne and a delicious lunch for two. Bollinger are proud of – and famous for – their Pinot Noir, using a substantial proportion of it in all of their Champagnes, and indeed it is the Pinot Noir that gives Bollinger Rosé its distinctive vibrant pink tint. Dry and powerful, this highly polished rosé combines notes of plum, pâtisserie, cinnamon and spice. With structure, weight and harmony of vibrant flavours right across the palate, this is a delicious accompaniment that can match a variety of dishes, such as lobster, sushi and even fruit tarts. Charlemont Bar & Bistro was launched in November 2015 and executive chef Alan Brady has devised a no-nonsense menu that places an emphasis on great quality ingredients done simply and done well. Overlooking the canal, Charlemont at Hilton Dublin is one of the capital’s most popular hot spots for great food and a relaxing drink. And if the weather is fine,
14 Easy Food
EF110_14-15_Competitions.indd 14
le Fo ll ow th e reto en te r fo r ea ch on ho w po st yo ur en try to : d co m pe ti ti on anFo od , 1st Fl oo r, Ea sy urch R oa d, Zo e H ou se , ChCo . W ickl ow. s, ne G re ys to co m pe ti ti on di ca te w ha t cl ud e al l in to et rg fo D on ’t ri ng an d in yo u ar e en te nt ac t de ta il s. yo ur co
enjoy the option of dining al fresco on Charlemont's outdoor terrace, overlooking the picturesque canal. For a chance to win a lunch for two at the Charlemont Bistro, plus a bottle of Bollinger Rosé, simply email the answer to the following question, plus your contact details, to competitions@easyfood.ie with BOLLINGER in the subject line.
Q: BOLLINGER ROSÉ IS WHAT COLOUR? A) WHITE B) PINK C) RED Terms and conditions: Over 18s only. Valid until 31st December 2016. Bookings subject to availability at the time of booking. No cash alternatives. Black out periods apply if, for example, the Bistro is booked out.
MARCH 2016
17/02/2016 16:57
WIN A
THREE-COURSE MEAL Celebrate Mother’s Day at Seasons Restaurant, InterContinental Dublin in Ballsbridge
Surprise your mum this Mother’s Day with a delicious threecourse lunch or dinner for two in the newly refurbished Seasons Restaurant, one of Dublin’s most loved dining spots. Relax in its elegant ambiance and enjoy exquisite dishes in the modern Irish style, featuring the freshest seasonal produce from local, artisan suppliers, cooked to perfection by executive chef Alberto Rossi and his culinary team. Now one lucky reader has the chance to win this delightful prize, which includes a complimentary bottle of house wine chosen by the restaurant sommelier. To enter, simply email your contact details to competitions@easyfood.ie with SEASONS in the subject line. Terms and conditions: Subject to availability. Entrants must be over 21 years of age. Prize cannot be exchanged for cash. Seasons Restaurant intercontinentaldublin.ie reservations@icdublin.com Tel: 01 665 4000
WIN A GLUTEN-FREE AFTERNOON TEA FOR TWO! When it comes to making sure there’s something tasty for everyone, Kelkin has it covered! To celebrate the launch of their Indulgent Gluten and Wheat Free Wafer range, Kelkin has teamed up with Easy Food to offer one lucky reader the chance to win a gorgeous gluten-free afternoon tea for two in the Westin Dublin. An elegant and cozy haven underneath an airy glass ceiling, the Westin’s Atrium Lounge is the perfect spot to relax and enjoy gourmet sandwiches, morning coffee, or a glass of champagne for that touch of extra luxury. To enter, simply email your contact details to competitions@easyfood.ie with KELKIN in the subject line.
www.easyfood.ie
EF110_14-15_Competitions.indd 15
Easy Food 15
17/02/2016 16:58
! w o n e b i r c s Sub
10 issues for only €35/£30
A subscription to Easy Food magazine gets you: • A monthly must-have, go-to kitchen toolkit at your finger tips! • 100+ tried and tested seasonal recipes • Kitchen know-how, culinary tips and baking tricks in each issue • Nutritional information and calories counted for all dishes • The latest foodie news about events, restaurants, new products and lots more
• Access to brilliant competitions for weekend breaks, eating out, food vouchers and appliances
Subscribe now by one of the following methods: ROI - 01 663 8851 UK/NI - 020 8597 0181 Monday to Friday 9am to 5pm.
IRELAND: Subscription dept., Zahra Publishing Ltd, 24 Kill Avenue, Dun Laoghaire, Co. Dublin UK/NI: Zahra Publishing Ltd, TCO Services Ltd, Unit 3 Hainault Works, Hainault Road,Little Heath, Romford, RM6 5NF YOUR DETAILS: Recipent’s Name: Address:
Contact number:
Return the coupon below
Go to www.easyfood.ie
PAYMENT DETAILS: Cheque/Money order (made payable to Zahra Publishing Ltd OR Visa Mastercard Laser (ROI only) Cardholder’s Name: Card No: Expiry Date: ___ / ___ Signature: Easy Food subscription 1 Year (10 issues) ¤35/£30 Easy Parenting subscription 1 Year (6 issues) ¤10 (ROI only) Xposé subscription 1 Year (12 issues) ¤39 (ROI only) * VALID UNTIL 31ST MARCH 2016
EF110_16_SUBS.indd 16
18/02/2016 12:26
Experience a gourmet escape with The Chef’s Table at Delphi Resort
Experience the brand new signature restaurant from the award-winning Executive Head Chef of Delphi Resort Stefan Matz, with a Gourmet Escape package including a 5-course tasting menu in The Chef’s Table. Book this gourmet getaway for you or a friend and let the à la carte and tasting menus at The Chef’s Table provide a culinary showcase of all the Delphi region has to offer. E: info@delphiresort.com / bookings@delphiresort.com W: www.delphiresort.com T: 095 42208 Delphi Resort @DelphiEscape
Delphi Resort, Leenane, Connemara, Co.Galway Easy Food 17 www.easyfood.ie Terms and conditions: Prize includes 1BB1D for 2 adults, subject to availability, non-transferable and not valid during Easter, Halloween or bank holidays.
EF110_17_Delphi Resort.indd 17
17/02/2016 10:16
Easy Food 2016 reader survey Nothing is more important to us than our readers. Help us continue to be Ireland’s bestselling food magazine by filling in this survey, and in doing so, you could be in with a chance to win a fantastic night away with dinner for two!
Are you male or female? Male Female What is your age? Under 18 19 to 24 25 to 34 35 to 44 45 to 54 55 to 64 65 to 74 75 or older What is your marital status? Single Married Living with partner Separated/divorced How many children do you have? None 1 2 3 4 or more Where do you live? Dublin Rest of Leinster Munster Connaught Ulster What is your total gross household income (before tax)? Less than €19,999 per year €20,000-€39,999 per year €40,000-€59,999 per year €60,000-€79,000 per year 18 Easy Food
EF110_18-20_Reader Survey.indd 18
ENTER TO WIN!
€80,000-€99,999 per year €100,000 or more Who is the main cook in your household? I am My partner is My partner and I share the cooking On average, how long do you spend cooking per night? 0-10 minutes 10-30 minutes 30 minutes – 1 hour 1 hour + Do you cook more at the weekend? Yes No If you have children, do you cook with them? Yes No What meat do you cook most for dinner? Chicken Beef Pork Turkey Lamb How often do you cook fish for dinner? More than once a week Once a week Once a fortnight Once a month Rarely Is budget an important factor when planning meals? Yes, budget is always a factor Budget is sometimes a factor No, budget is not a deciding factor Is nutrition an important factor when planning meals? Yes, nutrition is always a factor Nutrition is sometimes a factor No, nutrition is not or rarely a factor
Visit www.delphiresort.com or follow ‘Delphi Resort’ on Facebook. Be in with a chance to win an overnight stay at the Delphi Resort, Co. Galway, and a five-course tasting menu for two in The Chef’s Table! The Chef’s Table by Stefan Matz is the new 34-seater stand-alone restaurant at Delphi Resort featuring an open kitchen, allowing for engagement and interaction with Stefan while he works with his team to create elegant and sophisticated dishes full of flavour, celebrating the rich bounty of the lands and seas around Delphi. For your chance to win, simply answer all questions in the survey, fill in your contact details below and post it to: Easy Food, 1st Floor, Zoe House, Church Road, Greystones, Co. Wicklow.
Name: Address:
Email: Telephone:
MARCH 2016
17/02/2016 10:17
larder luck counter intelligence
Please rank these food types in order of preference, 1 being your favourite and 9 being your least favourite. m Chinese m French m Indian m Irish m Italian m Japanese m Mexican m Spanish m Thai Do you frequently cook in accordance with any of these special diets? (Please check all that apply.) m Cholesterol-friendly m Dairy-free m Diabetic-friendly m Gluten-free m Low fat m Low sugar m Vegan m Vegetarian m Paleo m Other (please specify)__________________ If you cook according to a gluten-free diet, would you consider buying a specific gluten-free magazine? m Yes m No m Maybe If maybe, what would affect your decision? ________________________________________ ________________________________________ ________________________________________ ________________________________________ ________________________________________ How often do you buy Easy Food Magazine? m I am a subscriber m Monthly m Bi-monthly m Fewer than four times a year m I wouldn’t buy it again
www.easyfood.ie
EF110_18-20_Reader Survey.indd 19
Did you know that Easy Food is an Irish magazine? m Yes m No m It’s unclear/I was unsure
m Foodie travel destinations m Information on special diets
Does the cover of Easy Food Magazine stand out on the news stand? m Yes, it is easy to spot m No, it is difficult to spot
What other new features would you like to see in Easy Food? ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________
Which cover photo would appeal to you more? m A savoury dish
Would you like to see columnists in Easy Food? m Yes
m A dessert
m No
Please rank the features in order of preference, 1 being your favourite and 10 being your least favourite. m What’s in season? m Weekly menu planner m 5 ways with X m Treat yourself! m Home economics class m Challenge yourself m Healthy recipes m From our kitchen to yours m Top it off m Pick a side
Do you like that Easy Food has celebrity guest editors? m Yes m No m I am indifferent to the guest editors. Have you purchased an issue of Easy Food because of the particular guest editor? m Yes m No
Which types of recipes would you like to see more of in the magazine? (Please check all that apply.) m Budget-friendly m Weeknight meals m Baking m Desserts m Kids’ recipes m Seasonal recipes m Weekend cooking/special occasion m Healthy recipes m Other (please specify)
Please rank the 2015 celebrity guest editors, with 1 being your favourite and 10 being your least favourite. m Catherine Fulvio (January issue) m Simon Lamont (February issue) m Darina Allen (March issue) m Stephen and David Flynn from The Happy Pear (April issue) m Clodagh McKenna (May issue) m Paul Flynn (June/July issue) m Rachel Allen (August issue) m Catherine Leyden (September issue) m Neven Maguire (October issue) m Donal Skehan (January issue) m Susan Jane White (February issue)
Which new features would you like to see in the magazine? Please rank them in order of preference, from 1 being the most preferred to 5 being the least. m Information on Irish food producers m Information on wine m Kitchen appliance information/testing
Who else would you like to see as a celebrity guest editor? ________________________________________ ________________________________________ ________________________________________ ________________________________________ ________________________________________ Easy Food 19
17/02/2016 10:17
Easy Food 2016 reader survey
SPECIAL GUEST EDITOR
Baking queen Catherine Leyden shares expert tips and her best bakes
19/08/2015 13:35
90
FAMILY FAVOURITES
bulous Fast &hofa me-cooking
5-ingredient fix One-pot wonders Quick dinners Our best bakes
PANCAKE TUESDAY!
SOMETHING FOR EVERYONE...
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
UK £2.90 AUS $3.99 JUNE/JULY 2015
SOUPS & SAMBOS
The classic duo gets revamped Butternut squash soup with goat’s cheese and chorizo, p.63
ROI 33.20
25
NEW SKILLS
FOR THE KITCHEN
ing meals Warm for chilly nights
SPECIAL GUEST EDITOR
Chef extraordinaire Neven Maguire shares tips for impressive meals
EF107_01_COVER_SPINE_ROW.indd 1
Special feature: NOURISHING RECIPES TO KEEP YOU HEALTHY
Beyond breakfast
Sausages, rashers and pudding... for dinner!
AUS $3.99 OCTOBER 2015
family favourites
Recipe book inside!
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
Homemade
SEASONAL FAVOURITES
Slow-cooker creations Halloween treats Cooking with apples
with
UK £2.90
UK £2.90 AUS $3.99 SEPTEMBER 2015
01/10/2015 13:43
Special feature: HEALTHY COELIAC-FRIENDLY RECIPES
90
WHOLESOME MEALS
Quick weeknight dinners Our best Easter roast Baking remixes
Cook Irish!
15 WAYS
mash Bangers and p.71
TO USE UP IRISH PANTRY STAPLES
Tra dition al favourites
EF109_01_COVER_SPINE_NEW 1.indd 1
guilt-free treats
SPECIAL GUEST
EDITOR
Sassy and inspiring, Susan Jane White shares her favourite wholesome meals
AUS $3.99 MARCH 2016
ROI 33.20
ROI 33.20
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
85
UK £2.90
AUS $3.99 JANUARY 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
UK £2.90
IT'S CURRY NIGHT!
Our ultimate mains and sides
05/06/2015 11:09
Win €1,000 in prizes! ENTER THE HOME-COOK HERO AWARDS NOW!
Free
MARCH 2016
08/12/2015 15:34
WOR e to enter the See insidHome-Cook 2015 ds Hero Awar
FEBRUARY 2016
JANUARY 2016
SPECIAL GUEST EDITOR
Donal Skehan shares wholesome recipes from his latest cookbook
WIN
AUS $3.99 FEBRUARY 2016
with
22
,000 ES! €1 TH OF PRIZ
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
NEW YOU FOR A WHOLE
ge
• New ideas with chicken • 30-minute dinners
SPECIAL GUEST EDITOR!
Chef Paul Flynn shares his favourite recipes and tips for family mealtimes
EF104_01_COVER_SPINE_ROW_ .indd 1
• SIMPLE WEEKNIGHT COOKING • EASY RECIPES FOR IRISH FISH • HEALTHY SPINACH IDEAS • CELEBRATING IRISH PRODUCERS • TASTY POTATO TOPPINGS • COOKING WITH KIDS
EASY JUICES, SOUPS & HEARTY SALADS
Fluf nut fy ba pa na pa ncak na es
SPEEDY MEALS
• Quick pan sauces
Simple rtime Summefavourites
EASY FOOD ISSUE 110
BOOST YOUR IMMUNITY
Make-ahead lunches & healthy snacks
EF106_01_COVER_SPINE_ROW.indd 1
• PANCAKE TUESDAY IDEAS • SIMPLE WEEKNIGHT DINNERS • NEW WAYS WITH TORTILLA WRAPS • IMMUNITY-BOOSTING MEALS • EASY FRENCH RECIPES • SEASONAL IRISH COOKING
• UPGRADED CABBAGE IDEAS • WINNING RECIPES FROM 2015 HOME-COOK HERO AWARDS • FUN MUFFIN TIN COOKING • NEW YEAR'S EVE BRUNCH • EASY MIDWEEK DINNERS •
page 49
SCHOOL TIME!
TRIED & TESTED RECIPES
EASY FOOD ISSUE 109
EASY FOOD ISSUE 108
Beef and stout pie
Tasty pastry Porridge toppings Cheeky chicken dinners
uick & cosy Q WEEKNIGHT COOKING
MAY 2015
15/07/2015 16:52
WINTER WARMERS
ROI 33.20
BAKING WITH FRESH FRUIT
Special feature: ALLERGY-FRIENDLY RECIPES FOR KIDS
UK £2.90
JANUARY 2015 APRIL 2015
AUS $3.99 AUGUST 2015
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
UK £2.90
SPECIAL GUEST EDITOR
Rachel Allen dishes on family meal planning, Irish ingredients and more!
Special feature: HEALTHIER COMFORT FOOD FAVOURITES
90+
Swee t and smoky cheeseburger
OCTOBER 2015
EF105_01_COVER_SPINE_ROW.indd 1
Ir
quick & easy recipes
The ultimate menu Expert tips Marinades, sauces and dry rubs
- page 72
• FRESH IDEAS FOR SEASONAL PRODUCE • NEW WAYS WITH MASH • CREATIVE MEATBALL RECIPES • ENTERTAINING WITH IRISH BREADS • PROTEIN-PACKED DINNERS • 15 WAYS WITH SPICES •
See inside to enter...
SPECIAL GUEST EDITOR!
Clodagh McKenna shares fresh new recipes using quality Irish ingredients
30/04/2015 10:33
95
SEPTEMBER 2015
AUGUST 2015
EF110_18-20_Reader Survey.indd 20
ARE YOU A HOME-COOK HERO?
seasonal Simpleis&h cooking
•
EASY FOOD ISSUE 107
FEED THE FAMILY
99
everyday recipes
• Kids' DIY after-school snacks • Leftovers into lunch • 10-minute desserts
EF108_01_COVER_SPINE.indd 1
20 Easy Food
- page 29
•
95
ALL THINGS BARBECUE
•
JUNE/JULY 2015
• WEEKLY MENU PLANNER • FRESH IDEAS WITH STRAWBERRIES • COLOURFUL AND HEALTHY MEALS • CREATIVE BUN BAKING • HOMEMADE ICE CREAM SAUCES
TERMS & CONDITIONS: The winner will be chosen at random from all completed entries. The editor’s decision is final. No cash alternative will be offered.
Strawberry and lemon cream puff cake
• SEASONAL RECIPES FOR MUSHROOMS • CREATIVE PICKLES AND PRESERVES • FRUITY TREATS FOR KIDS • HEALTHY RECIPES WITH TINNED FISH • SWEET AND SAVOURY WAFFLES •
HAVE FUN!
home-cooking
EF103_01_COVER_SPINE_ROI_ .indd 1
EASY FOOD ISSUE 106
EASY FOOD ISSUE 105
Bonus: 10 PAGES OF LOW-SUGAR RECIPES AND COOKING TIPS
19/02/2015 11:55
Special feature: OUR GUIDE TO FUSS-FREE PALEO COOKING
ROI 33.20
MAY 2015
APRIL 2015
Please rank the covers from the past year in order of most appealing (1) to least appealing (12). Please take into account the look of the food as well as the overall design.
25/03/2015 17:54
SPECIAL GUEST EDITOR!
Recipes and tips from Ireland's favourite, Ballymaloe's Darina Allen
KID-APPROVED PICNIC IDEAS
SPECIAL GUEST EDITORS
! Healthy recipes and tips from The Happy Pear's David and Stephen Flynn
wcasing ShoIrish food!
EF101_01_COVER_SPINE_ROI_ .indd 1
32.90
EF102_01_COVER_SPINE_ROI_ .indd 1
OUR FAVOURITE TACO NIGHT IDEAS
INSIDE:
EASY EASTER FEAST ONE-BOWL BAKING DESK-FRIENDLY LUNCHES
• COOKING WITH FRESH PEAS • 30-MINUTE MEALS • NO-BAKE DESSERTS • EASY SUMMERTIME DRINKS • WEEKLY MENU PLANNER
family meals
Lightest-ever scones with swee t raspberry cream
- page 25
MONEY-SAVING DINNERS
SIMPLE SPRING RECIPES
Tarragon chicken with creamy champ
105
- page 7
EASY FOOD ISSUE 104
ly Budget-friend
21/01/2015 11:22
HEARTY SUMMER SALADS
95
2
€ .90
SPECIAL GUEST EDITOR!
Recipes and tips from Tv3's The Lazy Chef, Simon Lamont.
40 GLUTEN-FREE RECIPES FOR COELIAC AWARENESS WEEK!
• FRESH IDEAS FOR ASPARAGUS • GLUTEN-FREE BAKING • COOKING WITH EGGS • SUMMERTIME ROASTS • TOP 5 SANDWICHES • EATING FOR BETTER WELLNESS •
Carrot cake
- page 7
• 30-MINUTE DINNERS • TEATIME TREATS • NOSH-TALGIA: BACK TO THE '70
ROI 33.20
Is there anything that Easy Food could do better? ________________________________________ ________________________________________ ________________________________________ ________________________________________
101
EVERYDAY RECIPES
lebrating Ce100 issues!
EASY FOOD ISSUE 103
• SPICY MEAL IDEAS • EASY CHICKEN DINNERS • COOKING WITH FRESH HERBS • BITE-SIZED KIDS' TREATS • RECIPES FOR LEFTOVER CHOCOLATE •
Do you ever visit www.easyfood.ie? Yes No Only when looking for a recipe
PLUS:
32.90
■ DAIRY-FREE COOKING ■ QUICK CAKE DECORATING ■ HEALTHY KIDS' MEALS
FEBRUARY 2015
BONUS SPECIAL FEATURE: 4 0 QUICK VEGETARIAN MEALS
15
INSIDE:
TOP 10 EASY FOOD RECIPES OF ALL TIME
PLUS
EF100_01_COVER_SPINE_ROI_ .indd 1
04/12/2014 14:48
NEW WAYS WITH MINCED MEAT
Sprinkle cake
- page 92
SPECIAL GUEST EDITOR!
Catherine Fulvio from Ballyknocken Cookery School shares her top recipes and cooking advice.
EVERYDAY RECIPES
MARCH 2015
imply Shomemade
2
€ .90
FEBRUARY 2015
Spicy Mexican pasta bake
SAME GREAT PRICE
BIGGER
SAME GREAT PRICE
• THEME-NIGHT DINNERS • EASTER ENTERTAINING • TRADITIONAL IRISH BREADS • NEW WAYS WITH TORTILLA WRAPS • SEASONAL VEGETABLE RECIPES •
MONEYSAVING RECIPES
- page 7
EASY FOOD ISSUE 102
What do you think of the photography of the recipes? ________________________________________ ________________________________________ ________________________________________ ________________________________________
• BUDGET-FRIENDLY DINNERS • PANCAKE TUESDAY IDEAS • EASY WAYS WITH FISH • VALENTINE'S DAY COOKING • SEASONAL VEGETABLE RECIPES •
2
€ .90
NOW 33%
104
BIGGER
106
SAME GRE PRICE
JANUARY 2015
Were you aware Easy Food has an inhouse test kitchen, where all recipes that appear in the magazine are tested and photographed? Yes No
NOW 33%
BIGGER AT
EF99_01_COVER_SPINE_ROI_ .indd 1
If you answered yes, have you watched one of the Easy Food cooking segments before? Yes No
EASY FOOD ISSUE 101
NOW 33%
MARCH 2015
20 - PAGE SPECIAL FEATURE: COELIAC-FRIENDLY MEALS
BONUS
EASY FOOD ISSUE 100
• A MONTH'S WORTH OF MEALS • SEASONAL COOKING • COMFORT BAKING • READERS' TOP GLUTEN-FREE MEALS • ITALIAN HOME COOKING • COELIAC-FRIENDLY TIPS AND RECIPES
Are you aware that Easy Food has a cooking segment on TV3’s Saturday and Sunday AM weekend show? Yes No
EASY FOOD ISSUE 99
How important is it that the celebrity guest editor is Irish? Very important Somewhat important Not important
SPECIAL GUEST
EDITOR
Chef and Irish food herald JP McMahon shares how to make the most of Irish ingredients
20/01/2016 11:40
MARCH 2016
18/02/2016 12:28
2016 IRISH QUALITY
FOOD & DRINK Awards
ENTRIES NOW OPEN!
The 2016 Irish Quality Food and Drink Awards and the Irish Café Quality Food Awards are now open for entries!
Irish Quality Food and Drink Awards All retailers, food producers and manufacturers across the Republic of Ireland and Northern Ireland are invited to enter products for the chance to achieve industry acclaim in these prestigious awards. Now in their fourth year, the awards recognise excellence in products available to Irish consumers and, with new categories for 2016, there are even more opportunities to impress the team of expert judges. The IQFAs are also sponsored by the Coeliac Society of Ireland, who will play an important role during the stringent judging process of the ‘Free From’ categories. As a media partner again this year, we at Easy Food are proud to support the IQFAs and encourage Irish producers to use this event as a platform to reach new industry professionals, food experts and consumers. Full category descriptions are available at irish.qualityfoodawards.com.
Irish Café Quality Food Awards Does your product have what it takes to win an Irish Café Quality Food Award? These awards, now in their second year, recognise excellence in foodservice across Ireland. Group Events Manager Lara Newton says, “We were absolutely delighted with the response to the Irish Café QFAs in their inaugural year in 2015, and are so pleased to be preparing a fabulous event for 2016. As last year’s winners can testify, picking up an Irish Café Quality Food Award is a powerful marketing tool, with many winners using the awards’ logos on their packaging and in national press, television, social media and outdoor advertising.” Full category descriptions are detailed at irishcafe.qualityfoodawards.com.
IrishQualityFoodAwards @IrishQFAs #IQFA
Entries accepted until 25 May. Judging will take place from 23 June to 15 July at the Dublin Institute of Technology’s School of Culinary Arts and Food Technology, with results announced in September.
www.easyfood.ie
EF110_21_Irish quality Food Awards.indd 21
Easy Food 21
17/02/2016 10:19
Everything for Easter at a Lidl price!
Ju DELUXE®
Fresh Irish Stuffed Carvery Leg of Lamb
icy Price!
13.
1.5Kg - 1.7Kg
99
Per Kg
Available in-store from Monday 14th March
IRISH
HIGHLY COMMENDED
EF110_22-23_Lidl_Ad.indd CAM-1512-001_Easter_Easy22 Food_DPS_276x412_160216.indd 1
Luscious Lamb!
It wouldn't be spring without fresh Irish lamb, and its delicate yet full flavour makes it a perfect option for Easter. Try it with braised baby vegetables for a fresh new flavour; or have it slow cooked with herbs in a wonderfully warming hot-pot!
17/02/2016 10:22
DELUXE®
Roasting Potatoes with Goose Fat
1.49
1kg | 1Kg = 1.49
RECIPE
Lamb Hotpot Serves 4
Ingredients
3 tbsps Primadonna extra virgin olive oil Inisvale fresh Irish half leg of lamb 500g shallots, peeled 1 bulb (40g) garlic, peeled 6 rooster potatoes (about 1.2Kg), peeled 1 large sprig of fresh thyme Freshly cracked Kania salt & pepper 750ml water 2 tbsps Acentino balsamic vinegar 50ml Tio Nico sherry cream (optional) 1 bag Meadow Fresh spinach
Remove the lamb from the packaging and pat dry with kitchen paper. Pour the olive oil into a large lidded oven-proof pot over a high heat. Once the oil is hot, add the lamb and brown carefully on all sides. Then remove and set aside on a plate. Add the shallots to the pot and fry gently for 2 – 3 minutes, before adding the whole peeled cloves of garlic. Add the potatoes whole and turn them around in the juices. Add the thyme. Set the browned lamb in a well in the middle of the vegetables and season well. Then add the water, balsamic vinegar and sherry, (if using). Bring to the boil, cover with a lid and put the pot into the oven for 1 hr 10 minutes.
Aw a
Preheat the oven to 180°C/350°F/Gas Mark 4.
rd
ning flavou n i r! w
DELUXE®
Fresh Irish Whole Duckling 2Kg |1Kg = 3.25 Available in-store from Monday 14th March
6.49
Once ready, remove the dish from the oven and allow to rest with the lid on for a further 10 – 15 minutes. Remove the lamb, carve and keep it warm. Reheat the vegetables and add the spinach, warming until it wilts. Check the seasoning and serve the sliced lamb with the cooked vegetables and juices. Garnish with more fresh thyme
EF110_22-23_Lidl_Ad.indd 23
17/02/2016 16/02/2016 10:22 09:42
A MODERN f e h c h Iris
Chef and Irish food ambassador JP McMahon shares why Ireland has truly become the ultimate Food Island To say JP is passionate about food, and Irish food in particular, is an understatement. He believes in bringing good food to everyone, which is why he runs frequent cooking classes, teaches via the Food Education program, and is a global food ambassador for Fáilte Ireland. He even created the “Food on the Edge” symposium – a “G8-style summit of food and food culture” in 2015. With his wife, Drigin, he runs three Galway restaurants: Spanish-style Cava Bodega; Michelin-starred Aniar; and Eat Gastropub. Each delivers a different dining experience from the others, but all are rooted in the same commitment to ethically sourced, top-quality ingredients and resourceful cooking practices. He strongly believes in working closely with farmers and local producers to create a connection between food and land, all while pushing the boundaries of what we, as consumers, should demand from the kitchen. Ireland is brimming with exceptional produce, and JP wants this to be reflected not only on restaurant menus nationwide, but also in our homes. Read on to hear how we can all make the most of seasonal, local ingredients, and check out JP’s recipes for recreating restaurant-quality dishes with ease.
ANIAR Restaurant & Boutique Cookery School www.aniarrestaurant.ie
EAT Gastropub www. eatgastropub.com
Cava Bodega www.cavarestaurant.ie
24 Easy Food
EF110_24-33_JP Mc.indd 24
MARCH 2016
17/02/2016 10:24
How would you describe your cooking ethos? I’m a practical idealist – very down to earth. I try to source the best of everything and am very focused on flavour when it comes to cooking. My ethos has evolved over the years, but I believe in sustainable and ethical food. I also hate waste; I try and use everything. Where there is a will, there should be no waste. What first drew you to cooking? I did home economics in school, but it began even earlier than that at home. My mother baked and my grandmother cooked, and I suppose I was drawn to cooking because I like creating things. Not only food, but in many other aspects of my life. Food it the medium through which I explore my creativity. How has the Irish food scene changed recently, both in the minds of Irish and international consumers and chefs? It has changed massively. I think mostly in the middle casual market – we have such great restaurants now all over the country, and not just at the high end of things. Tapas bars, cafés and so much wonderful street food. I think an important thing to note is that we now have more confidence in ourselves. We’ve always had great produce, but I think we just faltered when we tried to build our own cuisine. Now that has changed. Events like our Food on the Edge symposium show the international culinary world that we have the same strong food story as many other countries.
What advice would you offer to home-cooks on how to make the most of Irish produce in their weekly meals? Don’t purchase too much. Buy local from smaller shops and suppliers – meat from a butcher, fish from a fishmonger – people who you can talk to. Try and buy only organic vegetables. Keep things simple. Use cheaper cuts of meats; cooking long and slow brings a lot of comfort. Create meals to share, and don’t get too bogged down on presentation. What benefits do you see from teaching children and young cooks about proper food – where it comes from, how it’s prepared and the good it does for your body? It’s invaluable. Cooking and food education should be compulsory at primary and secondary education. This is the only way we can instil the values of good food into all at an early age. As a father with two young children, how do you make wholesome meals interesting and appealing to your daughters? It’s difficult! Sometimes they’ll only eat pasta with butter. It’s a constant battle to get vegetables into them. But it’s all about negotiation and experimentation. We rely on
baby steps in teaching them about good food, where it comes from and what it takes to produce it. The idea is that even if they don’t eat everything, they will understand the value of good food. As well as being a chef, restaurateur, cookery writer and lecturer, you also teach classes to budding food enthusiasts. How can a novice cook gain confidence in the home kitchen and start their own recipe repertoire, especially if they’ve relied on convenience or fast food? Start simple. There are a lot of good cooking demonstrations online; I actually taught myself how to break down a pig from watching videos online! I’m self-educated as a cook, so I believe that we can all learn to cook at some level. All it takes is passion and a strong will. What would be your ideal dinner party menu for friends and family around this time of year? There’s some wonderful hogget (lamb older than a year) around at the moment. I love Connemara lamb. My ideal dinner party would be a nice buffet of stuff like leg of lamb, artisan cheese, Irish charcuterie and some winter leaves, like kale. We have some wonderful purple potatoes from Drogheda at the moment in our restaurant Aniar. I’d definitely include those.
What changes do you see on the horizon? I think what I would call ‘New Irish Cuisine’ is going to continue to develop across the country, using our own local and artisan producers to create a food that we can call Irish on a national and international level. I hope we have even more farmers’ markets; this is where our food story comes from. I think the casual food sector is going to continue to flourish and I’ve seen this first-hand in places like Canada and USA – people want really good food at a good price. How have these changes affected home cooking in Ireland? They have filtered down. People have always enjoyed cooking at home and are proud to share that, but now more than ever I think we’re more aware of what we cook and, in a sense, we are better for it. But despite modern trends and the digital revolution, it’s great to see that people are still getting back to basics and buying cookbooks; I think it’s the tactile quality that we enjoy.
www.easyfood.ie
EF110_24-33_JP Mc.indd 25
Easy Food 25
17/02/2016 10:24
26 Easy Food
EF110_24-33_JP Mc.indd 26
MARCH 2016
17/02/2016 10:25
guest editor JP McMahon
Rib eye steak, shallot crisps, bacon and whiskey sauce Serves 4 4 x 250g rib eye steaks, trimmed of fat and sinew Sea salt Rapeseed oil 100g butter 100g smoked bacon, diced 150ml whiskey 400ml cream 2 shallots, thinly sliced A handful of fresh green leaves 1 Season the steak with sea salt and allow to stand at room temperature for 15 minutes. Warm a drizzle of oil in a frying pan over a medium-high heat. When hot, lay the steaks into the pan. Do not move them; leave the surface of the steak in contact with the pan to caramelise. After 2-3 minutes, check the steak. If you are happy with the colour, turn the steak over and repeat the process. 2 Add the butter and allow to foam and turn brown. Spoon this butter over the steak, cooking for another two minutes. Remove the steak from the pan and allow to rest in a warm place for five minutes. 3 Add the bacon to the pan and cook until crispy. Discard any excess fat. 4 Add the whiskey and cook for 3-5 minutes until reduced by half. Add the cream and reduce until you have the consistency of a sauce. Remove from the heat. 5 Season the shallots with salt. Heat some oil in a saucepan or a deep fat fryer until it reaches 140ËšC and cook the shallots until brown and crispy. Remove from the oil and dry on kitchen paper. Season with sea salt. 6 Carve the steak and place on a wooden board or plate alongside the greens. Pour the sauce into a suitable container to serve. Sprinkle some shallot crisps over the steak. Per Serving 1,022kcals, 65.2g fat (28.1g saturated), 3.8g carbs, 1.7g sugars, 77.9g protein, 0g fibre, 3.689g sodium
www.easyfood.ie
EF110_24-33_JP Mc.indd 27
Pork and chorizo burger with Killeen cheese Serves 4-6 Rapeseed oil 2 onions, finely diced 100ml craft beer 1 head of garlic, peeled and crushed 750g pork mince 250g chorizo sausage, diced Sea salt 4-6 slices of Killeen cheese To garnish: 4-6 burger buns 4-6 tbsp mayonnaise 1 tsp smoked paprika Lettuce leaves 1 Heat a layer of oil in a frying pan over a medium heat and cook the onion for about five minutes until softened. 2 Add the beer and the garlic. Increase the heat and cook for 3-5 minutes to burn off the alcohol. Remove from the heat and allow to cool.
JP's Tip
Make sure you have enough oil in the pan when frying the onions in Step 1; if not, they won’t cook evenly.
3 In a large bowl, combine the pork mince, chorizo and the onion mixture. Mix together and season with some sea salt. 4 Divide the mixture into 4-6 patties, depending on what size you prefer. 5 Fry or grill the burgers to cook; I usually pan-fry the burgers over medium-high to brown them, and then transfer them into a hot oven to finish. You want the core temperature to reach 65ËšC. Place the cheese onto the burgers at the last minute and melt. 6 Lightly toast the buns. Mix together the mayonnaise and the paprika, then spread onto both sides of the buns. Add the burgers, some lettuce and eat immediately. Per Serving 772kcals, 33.9g fat (10.6g saturated), 100.7g carbs, 4.4g sugars, 17.6g protein, 2.3g fibre, 0.889g sodium
Easy Food 27
17/02/2016 10:25
28 Easy Food
EF110_24-33_JP Mc.indd 28
MARCH 2016
17/02/2016 10:26
guest editor JP McMahon
JP's Tip
I like to make this buttermilk sauce into an airy, foam-like dressing; it works really nicely with the delicate mussels and scallops. To do this at home, just warm the buttermilk sauce, then use an immersion blender to thicken it.
Scallops and mussels with buttermilk sauce Serves 4 2 tbsp rapeseed oil 1 onion, chopped 4 garlic cloves, minced 1 tsp thyme leaves 500ml white wine 500g wild mussels 3 gelatine leaves 200ml cream 100ml buttermilk Salt 2 baby leeks (halved lengthwise if large) 8 fresh scallops 60g butter 1 Heat half of the oil in a large pot over a mediumhigh heat and cook the onion, garlic and thyme for two minutes. 2 Pour in the wine and bring to a simmer. Stir in the mussels and cover with a lid. Leave to cook for 4-6 minutes until all the shells have opened. Discard any that remain closed. Strain and reserve the cooking liquid. 3 Add the gelatine leaves to a bowl and pour over enough cold water to cover. Leave for a minute until spongy, then remove from the water and squeeze out any excess. 4 Heat 200ml of the reserved mussel cooking liquid and the cream in a saucepan. Stir in the soft gelatine leaves until dissolved. Add the buttermilk and season with salt. Keep warm. 5 Preheat the grill to high and bring a pot of salted water to a simmer. Grill the leeks until charred, then transfer to the pot of water. Poach for five minutes until soft. 6 Heat the remaining oil in a frying pan over a high heat. When hot, add the scallops and cook, without moving them, for 2-3 minutes until the bottom is brown and crispy. Flip them over and add the butter. Reduce the heat and fry for another 2-3 minutes, spooning over the butter as they cook. 7 Place the grilled leeks on the plates and top with the mussels, scallops and the buttermilk sauce. Per Serving 464kcals, 19g fat (9.5g saturated), 21.9g carbs, 6g sugars, 27.5g protein, 1.5g fibre, 0.555g sodium
www.easyfood.ie
EF110_24-33_JP Mc.indd 29
"The variety of flounder called ‘witch’ is plentiful off the West coast of Ireland. Unfortunately, its name doesn’t exactly do the fish any justice. So someone decided somewhere that it should be rechristened as Connemara sole. Now it has a new lease of life! It is a beautiful piece of fish and it roasts whole very well."
Connemara sole with sage and burnt butter Serves 4 4 witch sole/Connemara sole fillets 2 tbsp rapeseed oil Sea salt 100g butter A small handful of fresh sage leaves, chopped A few dashes of white wine vinegar To serve: Boiled baby potatoes 1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4 and line a large baking tray with
greaseproof paper. 2 Arrange the fish on the baking tray. Rub with oil and season well with sea salt. Bake in the oven for five minutes. 3 Meanwhile, combine the butter and sage leaves in a small saucepan over a mediumhigh heat. Swirl the pan, allowing the butter to foam. When the butter becomes nutty (you’ll see the colour change), remove from the heat and add a few dashes of vinegar to taste. So if you like more acid with your fish, then be my guest and add more to suit! 4 Remove the tray from the oven and pour the brown butter over the fish. Return the tray to the oven and bake for a further 7-10 minutes or until it is opaque and the flesh flakes easily with a fork. 5 Serve immediately with some boiled baby potatoes that have been drizzled with oil and plenty of sea salt.
Per Serving 403kcals, 29.5g fat (14g saturated), 1.6g carbs, 0g sugars, 31.2g protein, 1g fibre, 0.336g sodium
Easy Food 29
18/02/2016 12:28
30 Easy Food
EF110_24-33_JP Mc.indd 30
MARCH 2016
17/02/2016 10:27
guest editor JP McMahon "I only use farmed salmon occasionally. Ideally, I like to use wild, but the season and the stocks are too low in terms of customer demand. If you can get wild salmon, use it, but if you’re using farmed salmon, make sure it is organic. Your fishmonger will guide you in the right direction. This dish pairs well with some truffle mash potatoes. If you like, you can replace the vinegar with lemon juice."
Organic salmon, spinach, mushrooms and cider sauce Serves 4 4 x 180g salmon fillets, with skin Sea salt Rapeseed oil Cress leaves For the sauce: 250ml cream 150ml dry cider Cider vinegar For the mushrooms: 100g mixed mushrooms 25g butter 50g spinach 1 Pour the cream and the cider for the sauce into a small saucepan over a medium heat and cook for a few minutes, stirring occasionally, until reduced by half. It should be a light yellow colour and coat the back of a spoon. Season with cider vinegar to taste. 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Season the salmon fillets with salt. Heat some oil in an ovenproof frying pan over a high heat and cook the salmon, skinside down, until the skin is crispy. Transfer the pan to the oven and cook for another five minutes; the inside of the salmon should still be translucent, but warm. 3 In a separate frying pan, heat some oil over a medium-high heat and add the mushrooms with a pinch of salt. Cook for five minutes until the mushrooms are soft. 4 Add the butter and allow to foam. Add the spinach and cook until just wilted, then remove from the heat. 5 Plate the salmon and top with the mushroom mixture. Pour over the cream sauce and add cress leaves to garnish.
Per Serving 380kcals, 22.6g fat (6.8g saturated), 8.8g carbs, 6.7g sugars, 36.3g protein, 0.9g fibre, 0.202g sodium
www.easyfood.ie
EF110_24-33_JP Mc.indd 31
"Pork belly is extremely fashionable now in restaurants all over Ireland for its flavour, versatility and cost. Choose a belly with a good ratio of fat to meat so as to ensure even cooking and good flavour. You can ask your butcher to bone it for you. You can make a nice pork broth with the bones."
Pork belly and onions with honey sauce Serves 4 1 pork belly, skin on Sea salt Olive oil 2 heads of garlic, halved 1 fennel bulb, roughly chopped 5 sprigs of fresh thyme 2 sprigs of rosemary 450ml dry cider For the onions: 4 onions, skin on, halved A handful of sage leaves 1 bay leaf For the sauce: 150g organic honey 2 star anise A small handful of coriander seeds 1 Preheat the oven to 120˚C/100˚C fan/gas mark ½ to 160˚C/140˚C fan/gas mark 3, depending on how much time you have (see tip box). Season the pork belly with salt, rub with oil and allow to stand at room temperature for 20 minutes. 2 Place the garlic, fennel and the herbs on a roasting tray. Drizzle over some oil and salt, then
JP's Tip
Food will cook quicker in a fan-assisted oven, so go for a lower temperature. The lower the temperature, the slower the belly will cook and thus be more tender. At 160˚C, the belly will cook in 2-3 hours; at 120˚C it will take 4-5 hours, possibly even six. If you are stuck for time you can cook the belly at 180˚C for two hours, but this not ideal. toss to combine. Place the pork belly on top of the vegetables and herbs. Pour the cider around the pork, but not onto the skin – you want the skin to stay crisp. 3 Place the belly in the oven and roast. If you’re roasting at a high heat, you can cover with foil; otherwise, just keep an eye on the skin. Towards the end of the cooking time, check the belly with a knife or wooden skewer; you should be able to pierce the flesh easily. 4 Heat some oil in an ovenproof frying pan over a medium-high heat. When hot, lay the onions into the oil, skin-side up. Lay the sage and the bay leaf over the onions and season with sea salt. Transfer the pan into the oven and cook for 15-20 minutes until tender. 5 Combine all the ingredients for the glaze in a small saucepan. Place over a medium heat and cook until reduced by half. 6 Brush the glaze over the skin of the pork belly. Pour the juices from the pork’s roasting tin into the rest of the glaze, then strain through a fine mesh sieve. 7 Slice the pork belly into nice chunks and arrange on a large plate with the roast onions still in their cups. Per Serving 1,244kcals, 59.3g fat (24.1g saturated), 71.1g carbs, 48.6g sugars, 96.7g protein, 8.4g fibre, 3.337g sodium
x Easy Food 31
18/02/2016 12:29
32 Easy Food
EF110_24-33_JP Mc.indd 32
MARCH 2016
17/02/2016 10:29
guest editor JP McMahon
"This dish is a nice take on fried chicken. The buttermilk provides a little sourness to the chicken and adds a nice acidity to the overall dish. The buttermilk also keeps the chicken moist. To the breadcrumbs, I like to add some fried onion and some nori for flavour. The fried onions can be picked up in an Asian store and select supermarkets."
Athenry fried chicken Serves 4 4 chicken fillets 200ml buttermilk A few sprigs of thyme For the crumb: 15g nori (dried seaweed), ground 20g fried onions 200g breadcrumbs 250g flour, seasoned with a little sea salt 1 Add the chicken fillets to a shallow dish. Add the buttermilk and thyme to soak, then cover with cling film. Refrigerate overnight. 2 Combine the nori, fried onions and the breadcrumbs in a bowl. 3 Remove the chicken from the buttermilk (reserve the buttermilk for later) and dry with some kitchen paper. Slice each breast into 3-4 strips, depending on the size. 4 Rub the chicken in the seasoned flour and shake off any excess. 5 Transfer back into the buttermilk. 6 Finally, coat the chicken in the breadcrumbs. Be sure not to handle the chicken pieces too much, as excessive handling may damage the crumb. Applying the coating in a gentle manner makes the chicken crumb lighter. 7 Heat a deep fat fryer until it reaches 175˚C, or heat enough oil in a saucepan over a medium-high heat so it comes about 5cm up the sides. Cook the chicken until it is crispy and floats to the top. If you don’t want to fry the chicken, you can bake it in an oven heated to 180˚C/160˚C fan/gas mark 7; just be sure to coat the crumb in a bit of oil to help it crisp. Per Serving 732kcals, 14.3g fat (3.9g saturated), 88.8g carbs, 6.5g sugars, 55.8g protein, 6.6g fibre, 0.557g sodium
www.easyfood.ie
EF110_24-33_JP Mc.indd 33
Smoked chicken and lardo with wild mushroom and barley risotto Serves 2 2 chicken fillets Sea salt 2 tbsp olive oil 6 slices of lardo (or pancetta) 2 banana shallots (or small onions), finely chopped 2 garlic cloves 100g barley 100g wild mushrooms, finely chopped 50ml dry white wine 250ml chicken stock 25g butter, cubed Radish leaves 1 Season the chicken breasts with salt and smoke until a core temperature of 65˚C is reached. If you don't have a smoker (see tip), roast at 180˚C/160˚C fan/gas mark 4 for 15 minutes until cooked through. 2 Chop four of the lardo (or pancetta) slices.
JP's Tip
You can invest in a cheap tin smoker in most camping shops, or online. They add a great flavour to meats, and are great for summertime cooking. Heat some oil in a frying pan over a mediumhigh heat and cook the shallots, garlic and the chopped lardo (or pancetta) for a few minutes until soft. 3 Stir in the barley until coated and cook for one minute. Add the mushrooms and wine. Cook for a few minutes until reduced by half. 4 Add the chicken stock, one ladle at a time, until it has been absorbed by the barley. Continue to add the stock gradually until completely absorbed. 5 Stir in the butter cubes. Spoon the risotto onto two warm plates. 6 Slice the chicken and serve on top of the risotto. Garnish with the lardo (or pancetta) slices and some radish leaves. Per Serving 800kcals, 44.1g fat (14.2g saturated), 42.4g carbs, 1.9g sugars, 55.2g protein, 9.2g fibre, 1.182g sodium
Easy Food 33
18/02/2016 15:02
EAT HEALTHY WITH
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
EF110_34_Easyfood.ie.indd 34
17/02/2016 10:30
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
IN THIS SECTION SUPER SPINACH P36
Healthy, versatile and convenient, spinach was Popeye's favourite for a reason
www.easyfood.ie
EF110_XX Intro Pages.indd 35
36-45 EAT IRISH P40
Celebrate Ireland's world-class produce with these easy recipes
Easy Food 35
17/02/2016 15:24
h c a n Spi ch a in
favourite for a reaso s ’ e y n ope P s wa
healthy, versatile and y l b i con red c ve In nie nt ,
sp
SUPER
36 Easy Food
EF110_36-39_What's In Season.indd 36
MARCH 2016
17/02/2016 10:32
loves
what's in season? spinach
SPINACH
uick, tasty This is a q y side dish and health or fish. for chicken
❤ BUTTER ❤ CREAM ❤ GARLIC ❤ EGGS ❤ HAM ❤ CHEESE ❤ PASTRY ❤ NUTMEG ❤ CHICKEN ❤ MUSTARD ❤ FISH ❤ LEMON ❤ MUSHROOMS ❤ PINE NUTS ___ JAN ___ FEB
Garlicky buttered spinach Serves 6
___ MAR ___ APR ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT
n In seaso ember v No March to
___ OCT ___ NOV ___ DEC
1 tbsp olive oil 2 garlic cloves, finely sliced 500g baby spinach, washed and drained Salt and black pepper Knob of butter Juice of 1 lemon 1 Place a large pan or wok over a medium heat. Add the olive oil immediately followed by the garlic. Cook for 30 seconds to one minute, shaking the pan every 10 seconds so that the garlic cooks evenly.
2 When the garlic turns a light golden colour, add the spinach. Mix it around as it wilts using a pair of tongs. Season with some salt and a generous amount of black pepper. 3 Once the spinach has wilted, place it in a colander and drain thoroughly. 4 Put the pan back on a medium heat and add the butter. Once the butter has melted, return the spinach to the pan and squeeze over the lemon juice. 5 Stir and season to taste. Serve immediately.
Per Serving 62kcals, 4.8g fat (1.7g saturated), 3.8g carbs, 0.6g sugars, 2.6g protein, 2g fibre, 0.11g sodium
Easy Food 37
EF110_36-39_What's In Season.indd 37
17/02/2016 10:32
Marie Synnott “This is a lovely recipe for when you have an appetite but don't want to eat anything heavy. I love to use puff pastry in different dishes. The recipe was straightforward and took just under 40 minutes from preparation to serving up. The onions need to be chopped very small, as when cooked they might seem too chunky with the creamy consistency of the spinach and Ricotta. It's just as well that this is a quick dish to prepare as once you start, the smell is so nice that you want to finish and eat it quickly. The chilli flakes really add a kick, so add to your desired taste. It was very tasty, though if you're not partial to spinach it may not be for you! I will definitely make it again.”
Spanokopita tart Serves 6
2 tbsp olive oil 1 onion, finely chopped 8 garlic cloves, crushed 400g baby spinach leaves 300g Ricotta 5 tbsp fresh dill, chopped 150g Feta, crumbled Salt and black pepper 2 x 320g puff pastry sheets, thawed 1 egg, lightly beaten Dried chilli flakes, to taste To serve: Salad 1 Preheat the oven to 200°C/180˚C fan/ gas mark 6 and line two baking trays with parchment paper. 2 Heat the oil in a large pot over a medium
38 Easy Food
EF110_36-39_What's In Season.indd 38
heat. Add the onion and cook for 5-6 minutes until softened, then add the garlic and cook for 30 seconds. 3 Add the spinach in batches, cooking each batch until wilted. 4 Stir in the Ricotta and cook for 10-12 minutes until the liquid has evaporated. Stir in the dill, half of the Feta and some salt and pepper. Set aside. 5 Unroll the two sheets of puff pastry and place on the prepared baking trays. Use a fork to prick holes all over the pastry, then brush all over with beaten egg. Bake for 8-10 minutes until golden and puffed. 6 Remove from the oven and spread the spinach mixture over the top, leaving a 1cm border around the edges. Sprinkle with the remaining Feta and some chilli flakes. Bake for another 10 minutes until heated through. 7 Slice and serve with a salad. Per Serving 607kcals, 41.8g fat (13.1g saturated), 44.1g carbs, 2.3g sugars, 15.6g protein, 2.9g fibre, 0.527g sodium
MARCH 2016
17/02/2016 10:33
what's in season? spinach
Spinach is an easy way to pack extra nutrients into a dish. Just throw a few handfuls into soups, sauces, stews, stir-fries or pasta dishes, or add a layer of spinach leaves at the bottom of any pie or bake.
Creamy spinach, chicken and tomato pasta Serves 8
1 tbsp olive oil 400g frozen spinach ½ an onion, chopped 4 garlic cloves, crushed 450g pasta shells (conchiglie) 1 tsp dried oregano ¼ tsp dried thyme Salt and black pepper 2 x 400g tins of chopped tomatoes 500ml chicken stock 300g cooked chicken, shredded 120ml cream 3 tbsp plain flour
ipe is This rec lved! a easily h
To garnish: Baby tomatoes, chopped Fresh basil, chopped Parmesan, grated 1 Heat the oil in a casserole dish over a medium heat and cook the spinach and onion for 5-6 minutes until soft. Add the garlic and cook for one minute. 2 Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. 3 Add the oregano, thyme, some salt and pepper, the tinned tomatoes and chicken stock to the casserole dish. Bring to a boil, then add the chicken and stir together. 4 In a small bowl, whisk together the cream and flour, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously until well combined. Simmer for 10-12 minutes. 5 Drain the pasta well, then add to the sauce and stir to combine. Divide among serving bowls and garnish with chopped tomatoes, fresh basil and grated Parmesan. Per Serving 327kcals, 9.5g fat (3.8g saturated), 40.7g carbs, 3.4g sugars, 20.6g protein, 2.7g fibre, 0.302g sodium
www.easyfood.ie
EF110_36-39_What's In Season.indd 39
Fresh vs. frozen
Both frozen and fresh spinach are easy to use and full of goodness. Frozen spinach has two advantages: it’s cheaper and packs more nutrients per gram. On the other hand, fresh spinach is better where texture and colour are important, such as in salads, pestos and frittatas.
Easy Food 39
17/02/2016 10:34
Eat Irish Celebrate Ireland’s world-class produce with these easy recipes
40 Easy Food
EF110_40-45_Small Producers.indd 40
CURED MEATS OUR PICKS
Gubbeen Chorizo Skibbereen, Co. Cork McGeough’s Air-Dried Lamb Oughterard, Connemara Frank Krawczyk's West Cork Salamis Schull, Co. Cork
MARCH 2016
17/02/2016 10:36
what's for dinner? Irish produce
Aubergine parmigiana ciabattas
FARMHOUSE CHEESE
Serves 6 1 large aubergine, sliced 1cm thick 1 tbsp coarse sea salt 120g breadcrumbs 2 large eggs Olive oil, for frying 700ml tomato sauce or passata 200g fresh buffalo Mozzarella, e.g. Toonsbridge Dairy, sliced ½cm thick Small bunch of fresh basil
OUR PICKS Toonsbridge Dairy Irish Buffalo Mozzarella Macroom, Co. Cork Coolea Coolea, Co. Cork Bellingham Blue Castlebellingham, Co. Louth
For the ciabattas: 6 ciabattas 80g butter, at room temperature 2 garlic cloves, crushed 200g fresh Mozzarella, sliced ½cm thick
Chicken, chorizo and prawn paella Serves 4 1 tbsp vegetable oil 2 chicken fillets, chopped 120g Gubbeen Chorizo, sliced ½ red pepper, deseeded and chopped ½ green pepper, deseeded and chopped 1 onion, chopped 3 garlic cloves, crushed ½ a red chilli, finely chopped 1 tbsp smoked paprika Pinch of saffron (or use turmeric) 1 bay leaf 300g Arborio or paella rice 200ml white wine 700ml chicken stock 200g cooked prawns 120g frozen peas, quickly defrosted in a cup of boiling water Salt and black pepper To serve: Squeeze of lime juice www.easyfood.ie
EF110_40-45_Small Producers.indd 41
From our guest editor: “I hope everyone in Ireland knows that we make some of the best cheeses in the world. I’d encourage everyone to go out and try as many farmhouse cheeses as possible. Sheridan’s in Dublin and Galway offers a great selection that you can sample and buy. Some farmhouse cheesemakers have an open farm policy so that you can visit yourself and see the cheese being made – check them out online.”
1 Heat the vegetable oil in a large non-stick pan over a medium-high heat and add the chicken. Cook for 3-4 minutes until the chicken is lightly browned on all sides, then add the chorizo and cook for three minutes. 2 Add the peppers and onion and cook for one minute. Add the garlic, chilli, smoked paprika, saffron and bay leaf. Stir and cook for another 30 seconds. 3 Add the rice and stir for one minute. Pour in the wine and simmer, stirring, until almost completely absorbed. 4 Add the stock and cover with a lid. Cook for 15-20 minutes until the stock is absorbed and the rice is completely cooked. 5 Add the prawns and the peas and heat through for 1-2 minutes. 6 Season to taste and squeeze over some lime juice. Divide between serving bowls. Per Serving 733kcals, 22g fat (6.9g saturated), 75g carbs, 4.9g sugars, 46.4g protein, 5.7g fibre, 1.187g sodium
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 Salt the slices of aubergine on both sides and leave undisturbed in a colander over the sink for one hour. 3 Brush the salt off the aubergine slices and pat dry with kitchen paper. 4 Place the breadcrumbs in one bowl and beat the eggs together with a splash of water in another bowl. One at a time, dip the aubergine slices first in the egg wash, then coat them in the breadcrumbs. 5 Heat a tablespoon of oil in a large pan over a medium-high heat. Working in batches, cook the aubergine until golden on both sides, adding more oil as necessary and being careful not to over-crowd the pan. Drain on kitchen paper. 6 Spoon half of the tomato sauce over the bottom of a large baking dish. Place the slices of aubergine over the sauce and scatter with fresh basil. 7 Pour the remaining sauce over the top and add the slices of Mozzarella in an even layer. Cover with tin foil and place in the lower half of the oven. Bake for one hour. 8 Split the ciabattas. Mix together the butter and garlic. Spread over the ciabattas and place under a hot grill until lightly browned. 9 Fill each toasted ciabatta with some of the baked aubergine, then top with some extra sliced Mozzarella. Grill again for 4-5 minutes until the cheese has melted. 10 Serve immediately with a green salad.
Per Serving 678kcals, 29.1g fat (29.1g saturated), 71.8g carbs, 10.8g sugars, 34.3g protein, 5.6g fibre, 1.676g sodium
x Easy Food 41
17/02/2016 10:36
Lamb chops with roasted vegetables and balsamic jus Serves 2 For the vegetables: 1 courgette, chopped 100g button mushrooms, quartered 100g cherry tomatoes 2 small red onions, chopped Olive oil Salt and black pepper For the lamb: 4 lamb chops 160ml red wine 4 tbsp balsamic vinegar 2 tbsp rosemary, chopped
42 Easy Food
EF110_40-45_Small Producers.indd 42
1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Place all the vegetables in a large baking dish and drizzle generously with olive oil. Season with salt and black pepper and toss to coat. Roast in the oven for 30 minutes or until soft. 3 Season the lamb cutlets well with salt and black pepper. 4 Heat a splash of olive oil in a pan over a medium-high heat. When hot, add the lamb chops and use tongs to sit them standing up on their fatty edges. Cook for two minutes until the fat becomes golden and crispy, then lay the chops flat in the pan. 5 Cook for 4-5 minutes on each side for medium, or longer if you prefer lamb chops well-done. Remove the chops to a plate, cover with tin foil and allow to rest for 10 minutes. 6 Return the pan to a medium-high heat and add the red wine. Allow to bubble for 2-3 minutes, using a wooden spoon to scrape up any sticky bits from the bottom of the pan.
LAMB OUR PICKS CaorAcla Blackface Mountain Lamb Achill Island, Co. Mayo Comeragh Mountain Lamb Lemybrien, Co. Waterford Calveys Achill Mountain Lamb Achill Island, Co. Mayo
7 Add the balsamic vinegar and the rosemary and allow to simmer for another 4-5 minutes. Season with black pepper. 8 Serve the lamb chops with the roasted vegetables and drizzle with the balsamic sauce. Per Serving 691kcals, 33.1g fat (8.7g saturated), 16g carbs, 7.2g sugars, 74.3g protein, 4.5g fibre, 0.289g sodium
x
MARCH 2016
17/02/2016 10:46
what's for dinner? Irish produce
SAUSAGES OUR PICKS
Crowe's Farm Dundrum, Co. Tipperary J Hick & Sons Dun Laoghaire, Co. Dublin Jack McCarthy Kanturk, Co. Cork
Sausages with mustard and Irish cider Serves 4 1 tbsp olive oil 8 good-quality pork sausages, e.g. Hick's 2 onions, sliced 200g chestnut mushrooms, sliced 2 garlic cloves, crushed 400ml dry cider 2 tbsp wholegrain mustard Salt and black pepper 175ml crème fraîche To serve: Baked potatoes
1 Heat the olive oil in a large saucepan. Add the sausages and cook for 5-6 minutes until browned on all sides. Remove from the pan and set aside. 2 Add the onions and mushrooms to the pan, turn the heat to low and cook for 3-4 minutes. Add the garlic and cook for a further minute. 3 Add the cider and bring everything to the boil. Return the sausages to the pan, cover and cook for 10 minutes. 4 Stir in the mustard and cook for five minutes. 5 Season with salt and pepper and continue to cook for another 10 minutes until the sauce has reduced a little. Remove from the heat and stir in the crème fraîche. Serve the sausages with baked potatoes. Per Serving 288kcals, 19.5g fat (7.6g saturated), 21.1g carbs, 14.2g sugars, 8.4g protein, 2.2g fibre, 0.404g sodium
www.easyfood.ie
EF110_40-45_Small Producers.indd 43
Easy Food 43
17/02/2016 10:46
SMOKED SALMON OUR PICKS Burren Smokehouse Lisdoonvarna, Co. Clare Connemara Smokehouse Connemara, Co. Galway Woodcock Smokery Skibbereen, Co. Cork Kinvara Smoked Salmon Kinvara, Co. Galway
Smoked salmon dauphinoise Serves 4 Butter, for greasing 900g potatoes, peeled and sliced ½cm thick 600ml cream 3 garlic cloves, crushed ¼ tsp nutmeg ½ tsp black pepper 200g smoked salmon
Top Tip
Try adding layers of leeks softened in a little butter!
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a shallow baking dish with butter and place on a baking tray. 2 Use some kitchen paper to pat some of the moisture off the potato slices, then put them in a large bowl. 3 In a saucepan, combine the cream, garlic, nutmeg and pepper. Heat over a medium-high heat until small bubbles begin to form around the edges. 4 Pour the cream mixture over the potato slices. Mix thoroughly so all the slices are covered in the cream. 5 Arrange one-third of the potato slices in an even layer in the bottom of the buttered dish. Cover with half the smoked salmon. 6 Make another layer of potato with half of the remaining potato slices. Cover with the remaining smoked salmon. 7 Arrange the remaining potato slices on top of the smoked salmon. Pour the leftover cream over the top of the potatoes. 8 Bake for 60-70 minutes, until the potatoes are cooked through and the top of the dauphinoise is golden and bubbling. Allow to rest for five minutes, then slice and serve. Per Serving 350kcals, 15.3g fat (8.6g saturated), 40.1g carbs, 5.1g sugars, 14.1g protein, 5.6g fibre, 1.097g sodium
44 Easy Food
EF110_40-45_Small Producers.indd 44
MARCH 2016
17/02/2016 10:47
BEEF OUR PICKS Irish Piedmontese Beef Co Tipperary and Co. Laois John Stone Beef Ballymahon, Co. Longford Eoin Keane Ennis, Co. Clare
someone ooking for simply c e 'r u o y f I intolerance, with lactose mashed potatoes make your instead of milk il with olive o butter! and 10 If the sauce looks too watery, remove the ribs and bring it to a simmer over a medium heat, reducing to a thicker consistency. 11 Gently remove the bones from the short ribs and use two forks to pull the meat apart. Remove the bay leaves from the pot and discard. Serve the braised short ribs over mashed potatoes, drizzled with the pan sauce and garnished with fresh parsley. Per Serving 818kcals, 34.8g fat (11.5g saturated), 10.2g carbs, 3g sugars, 89.7g protein, 2.5g fibre, 0.374g sodium
x
Braised beef short ribs Serves 4 8 bone-in short ribs Salt and black pepper 2 tbsp olive oil ½ a large onion, chopped 3 garlic cloves, crushed 350g chestnut mushrooms, sliced 2 tbsp tomato purée 500ml red wine 2 bay leaves 160ml beef stock 4 tbsp fresh parsley, chopped 1 Preheat the oven to 140˚C/120˚C fan/gas mark 1. Generously season all sides of the short ribs with salt and pepper. 2 Heat the oil in a large casserole dish over a medium-high heat. 3 Add the short ribs to the hot oil and sear for 2-3 minutes on each side until browned. www.easyfood.ie
EF110_40-45_Small Producers.indd 45
Remove the ribs and set aside. 4 Add another splash of oil to the pan, if necessary, and cook the onion and garlic for 2-3 minutes until soft and translucent. 5 Add the mushrooms and stir to combine. Cook for another 5-7 minutes until the mushrooms are golden and the onions have begun to caramelise. Season to taste, add the tomato purée and stir to combine. 6 Add the red wine and allow to bubble, scraping any sticky bits off the bottom with a wooden spoon. 7 Add the bay leaves and stock to the pot and stir to combine. Bring the mixture to a gentle simmer, then remove from the heat. 8 Add the short ribs back into the casserole, nestling them amongst the onions and mushrooms. Cover with a lid (or tin foil) and place in the oven for 4-4½ hours until the short ribs pull apart easily with a fork. 9 Remove the short ribs from the oven and allow to cool for 10-15 minutes. Skim off any fat that has risen to the top.
STOCKISTS DUBLIN: Donnybrook Fair, various locations Fallon and Byrne, Exchequer St. Butler’s Pantry, various locations Sheridan’s Cheesemongers, South Anne St. Cavistons Food Emporium, Glasthule Liston’s, Camden St. CORK: The English Market, Princes St. Farmgate Restaurant and Country Store, Midleton GALWAY: Morton’s of Galway, Salthill ROSCOMMON: Gleeson’s Artisan Food and Wine Shop, Market Square, Roscommon Town TIPPERARY: Country Choice, Nenagh KILKENNY: Glasraí & Goodies, Gowran
Easy Food 45
17/02/2016 10:48
46 Easy Food
EF110_46_Irish Garden.indd 46
JANUARY/FEBRUARY 2014
17/02/2016 10:49
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
48-54
IN THIS SECTION TOP IT OFF P48
A baked potato is the perfect base for these handy meal ideas
www.easyfood.ie
EF110_XX Intro Pages.indd 47
15 WAYS WITH PANTRY STAPLES P50 Tasty recipes using storecupboard staples
COOKING WITH "G" P54
Add the light spiciness of fresh ginger to your everyday dishes
Easy Food 47
17/02/2016 15:25
Top it off
Fish 'n' chip
A baked potato is the perfect base for these handy meal ideas
French mushroom and onion
Eggy Tex-Mex
French mushroom and onion
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Cook 1 large thinly sliced onion and 100g sliced mushrooms in a frying pan with 2 tbsp olive oil and a pinch of salt for 30 minutes until caramelised. Top the potato with the onion and mushroom mixture, some grated Gruyère, a dollop of crème fraîche and chopped parsley.
48 Easy Food
EF110_48-49_Top it off.indd 48
Fish 'n’ chip
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Mix 200g flaked cooked cod, 60g petits pois, ½ tsp sea salt and 2 tsp lemon juice. Scoop out the insides of the potatoes and lightly mash with the fish mixture. Spoon the mixture back into the potatoes and drizzle with tartare sauce and chopped parsley.
Eggy Tex-Mex
Bake 4 medium sweet potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Mash 2 avocados, 1 tbsp each lime juice, diced red onion and chopped coriander, ½ tsp minced jalapeño and a pinch of salt. Top the potatoes with scrambled eggs, grated Cheddar, warmed black beans, salsa and the guacamole.
MARCH 2016
17/02/2016 10:50
what’s for dinner? potato toppings
Samosa
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Cook 1 chopped onion, 1 tbsp each curry powder and grated ginger, and 1 tsp mustard seeds in olive oil. Scoop the flesh out of the potatoes and mash with the onion mixture, a handful of chopped fresh coriander and 200g peas. Stuff into the skins. Top with yoghurt.
Bacon and cabbage
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Cook 6 streaky bacon rashers until crisp, then roughly chop. Cook 4 sliced leeks and ½ small head of shredded cabbage in butter until soft. Add 250ml milk and simmer for 10 minutes. Scoop the flesh out of the baked potatoes; mash with the cabbage mixture and bacon. Stuff into the skins. Top with grated Cheddar and place under the grill to melt the cheese.
Sweet and smokey beef Samosa
Bake 4 medium sweet potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Sauté 1 chopped onion and 1 green pepper in olive oil; add 300g beef mince and brown. Add 200ml each tomato sauce and water, 1 tbsp each brown sugar and cider vinegar, and 1 tsp cumin; simmer until thick. Spoon onto the baked sweet potatoes.
Sweet and smokey beef Bacon and cabbage
www.easyfood.ie
EF110_48-49_Top it off.indd 49
Easy Food 49
17/02/2016 10:50
5 ways with
Cheesy crackers Makes about 24 In a food processor, combine 250g grated Cheddar, 200g plain flour, ½ tsp salt and 200g very cold, grated butter. Pulse a few times until crumbly. Taste and add more salt if desired. Form into a ball, wrap in cling film and refrigerate for one hour. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line two baking trays with parchment paper. Roll out the pastry on a floured surface and cut into crackers using a pastry cutter. Place on the baking trays and brush with beaten egg. Sprinkle with caraway, poppy or sesame seeds, or sea salt if preferred. Bake for about 18-20 minutes until golden brown.
in batches, use a medium ice cream scoop to scoop out portions of the potato mixture into the hot oil. Press down on each scoop to flatten slightly and cook for 2-3 minutes on each side until browned. Drain on kitchen paper and serve with sour cream, if desired.
Easiest ever tomato and Cheddar soup Serves 8 In a blender or food processor, puree 4 x 400g tins of tomatoes until smooth. Pour into a saucepan over a medium-low heat. Stir in 1.4l vegetable stock, 350g grated red Cheddar and 170g tomato purée. Add 1 tsp dried basil, 1 tsp dried parsley, ½ tsp dried tarragon, a pinch of dried thyme and some salt and pepper. Simmer for 30 minutes, stirring frequently, until the cheese is melted and the soup is smooth.
Welsh rarebit Serves 6 In a small saucepan, melt 30g butter over a medium heat. Whisk in 2 tbsp plain flour and cook, whisking, until golden. Whisk in 200ml dark beer and continue whisking until the mixture thickens. Mix in 60g grated Cheddar, 2 tsp wholegrain mustard and 1 tsp Worcestershire sauce until smooth. Season to taste and remove from the heat. Toast 6 slices of bread, then place on a rimmed baking tray. Cover with the cheese sauce, using a spatula to push the sauce over the whole surface. Place under a grill and cook until the cheese is bubbly and turns golden in spots. Serve immediately.
r a d d e h C
Cheese-stuffed burgers Makes 6 In a large bowl, combine 900g minced beef with some salt and black pepper and a dash of Worcestershire sauce. Divide the mixture into six equal portions and form into balls. Press a cube of Cheddar into the centre of each ball and cover completely with meat. Form the balls into hamburger patties and grill until cooked throughout. Serve on toasted buns with your choice of toppings.
Cheese and bacon potato pancakes Serves 4 Heat 2 tsp rapeseed oil in a small pan over a medium heat and add 150g bacon lardons. Cook until crispy, stirring frequently, then drain on kitchen paper and allow to cool. In a bowl, combine 250g leftover mashed potatoes with the bacon, 1 beaten egg, 60g grated white Cheddar, 1 tbsp chopped chives and some salt and pepper. Heat 3 tbsp rapeseed oil in a large non-stick pan over a mediumhigh heat until hot but not smoking. Working
50 Easy Food
EF110_50-52_15ways with.indd 50
MARCH 2016
17/02/2016 10:51
Bean quesadilla Serves 1-2 Place a flour tortilla on a board and top with 4 tbsp baked beans. Lightly mash the beans with the back of a spoon. Sprinkle over a handful of grated cheese. Place the tortilla in a dry non-stick pan over a medium heat and cook until the cheese begins to melt. Place a second tortilla on top of the cheese and press down lightly. Carefully flip the quesadilla over and cook for another 1½ minutes or until the outside is crispy and the cheese is fully melted. Remove to a plate, cut into quarters or sixths and serve.
Bean and potato pizzas
d e k Ba s bean
Serves 2 Preheat the oven to 220°C/200˚C fan/gas mark 7. Use a fork to mash ½ x 420g tin of baked beans with ½ tbsp dried chilli flakes and spread over a prepared pizza base. Thinly slice 1 small potato and spread over the beans. In a small bowl, combine 1 tbsp olive oil with 1 crushed garlic clove and ½ tbsp chopped rosemary. Drizzle over the pizza, top with some grated Parmesan and season with salt and pepper. Bake for 15 minutes or until the potatoes are golden and are cooked through. Slice the pizza and serve immediately.
Sausage and bean hotpot Serves 4-6 Heat ½ tbsp oil in a pan over a mediumhigh heat and cook 8 sausages for 15-20 minutes until browned on all sides and cooked through. Transfer them to a baking dish. Meanwhile, place 4 sliced medium
5 ways with
www.easyfood.ie
EF110_50-52_15ways with.indd 51
potatoes in a pan of boiling water and simmer for five minutes. Drain well. Preheat the oven to 200°C/180°C fan/gas mark 6. In a bowl, combine 2 x 420g tins of beans, 1 tbsp hot curry paste and 2 tsp Worcestershire sauce. Spoon over the cooked sausages. Arrange the potato slices on top of the beans and brush with melted butter. Bake for 30-40 minutes until nicely browned and piping hot.
Barbecue baked beans Serves 4 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Cook 5 streaky smoked rashers in a large pan over a medium-high heat until crispy, then drain on kitchen paper and set aside. Add 1 chopped onion and ½ a chopped green pepper to the drippings in the pan and cook over a medium heat for five minutes until tender. Add 2 x 420g tins of baked beans, 170g barbecue sauce, 100g brown sugar, 2 tbsp cider vinegar, 2 tbsp Worcestershire sauce and 2 tbsp
Dijon mustard. Stir to combine, then bring to a simmer. Crumble in the bacon. Pour the beans into a baking dish and place in the lower half of the oven for one hour. Allow the beans to stand for five minutes to thicken slightly, then serve.
Beef and bean pie Serves 4 Preheat the oven to 180°C/160˚C fan/gas mark 4. Heat ½ tbsp olive oil in a large pan and cook 1 chopped onion for 4-5 minutes. Add 450g minced beef and brown for 5-6 minutes until no pink colour remains, stirring to break up lumps. Season with salt and pepper and add 250ml beef stock. Simmer for 15 minutes. Pour the mixture into a lightly oiled baking dish and top with 1 x 420g tin of baked beans, spreading them evenly over the top. Spread about 450g leftover mashed potato over the surface of the beans. Dot with butter and bake for 30 minutes, then serve.
Easy Food 51
17/02/2016 10:51
5 ways with
Irish cream liqueur brown bread ice cream Makes 600ml Preheat the oven to 190˚C/170˚C fan/gas mark 5. Mix 80g breadcrumbs and 80g demerara sugar together and spread them out on a baking tray. Bake for about 10 minutes, stirring every few minutes, until the sugar has melted and the breadcrumbs are slightly darker. Allow to cool completely. In a large bowl, beat together 2 egg yolks and 1 tbsp honey. In a separate bowl, whisk 2 egg whites until firm. Fold 450ml lightly whipped double cream into the egg whites, then carefully fold this mixture into the egg yolks. Stir the caramelised breadcrumbs together with 30ml Irish cream liqueur, stir into the cream and freeze the mixture until firm. About 20 minutes before serving, take the ice cream out of the freezer and place in the fridge to soften slightly.
Brown bread stuffing Serves 5-6 Use a food processor to whizz 250g brown bread into crumbs. Melt 60g butter in a pan over a medium heat and cook ½ a large, finely chopped onion and 2 chopped garlic cloves for 4-5 minutes until soft but not brown. Remove from the heat and add the breadcrumbs along with 2 tbsp chopped sage. Season with salt and black pepper. Use this mixture to stuff the cavity of a chicken before roasting.
Brown bread and butter pudding Serves 10 Preheat the oven to 190˚C/170˚C fan/gas mark 5. In a large bowl, combine 300g cubed brown bread and 300ml milk. Set
52 Easy Food
EF110_50-52_15ways with.indd 52
n w o r B d brea
aside to soak for five minutes. Stir in 1 beaten egg, 80g softened butter, 125g raisins, 50g mixed fruit, 100g dark brown soft sugar, a pinch of nutmeg and 1 tbsp cinnamon. Mix well to combine, then press the mixture into a 23cm square baking tin. Bake for about 35 minutes until golden and firm to the touch. Serve with custard.
Salmon with pesto crumb crust Serves 4 Preheat the oven to 200°C/180˚C fan/ gas mark 6. Line a baking tray with parchment paper. In a bowl, combine 200g breadcrumbs made from brown bread, 3 tbsp pesto, some black pepper and a pinch of salt. Place 4 salmon fillets, skin-side down, on the prepared baking tray. Divide the pesto mixture over the fillets, pressing it on lightly with your fingertips. Bake for 15-20 minutes or until cooked to your liking. Serve with broccoli and lemon wedges.
Spaghetti with crispy garlic chilli breadcrumbs Serves 4 Heat 80ml olive oil in a pan over a mediumhigh heat and cook 12 chopped anchovies, 6 crushed garlic cloves and ¼ tsp dried chilli flakes for one minute. Stir in 100g breadcrumbs made from brown bread and cook for 2-3 minutes. Season with black pepper. Meanwhile, bring a large pot of salted water to a boil and cook 400g spaghetti according to the package instructions. Drain well, reserving some of the pasta water. In a large warm bowl, stir together 2 egg yolks, 1 tbsp fish sauce, 1 tsp hot sauce and 2 tbsp of the reserved pasta water. Add the pasta and toss well, adding more pasta water if the mixture looks dry. Add the breadcrumb mixture and a handful of chopped parsley and toss to combine. Season well, then divide between bowls and drizzle with extra-virgin olive oil just before serving.
MARCH 2016
17/02/2016 10:52
PYRX40136 Glass Baking Ad-Easy Food Mag 206x276mm 5mm bleed_AW.pdf
1
27/01/2016
16:20
C
M
Y
CM
MY
CY
CMY
K
Easy Food 53
EF110_53_Pyrex.indd 53
17/02/2016 10:54
COOKING WITH... Add the light spiciness of fresh ginger to your everyday dishes
Mainly grown in Jamaica, China, Africa, India and Australia, the ginger we see in the shops is the root of the plant. It is bulbous and knobbly, with light brown, slightly burnished skin. The flesh can range in colour from white through to a pale greenish-yellow. Ginger has a sharp, pungent aroma and a peppery taste, with a faint lemon flavour.
Other ways Ginger is also available in ground form, which is useful for baking. Pickled ginger is often served with sushi, while ginger preserved in syrup, known as stem ginger, is used in ginger cakes and puddings. Crystallised ginger is sweet and spicy, adding a ginger zing to cookies, cakes and ice cream.
Health benefits
ILLUSTRATION BONNIE CHAN
Ginger provides a wealth of vitamins and minerals. It also has a long history of use for relieving digestive problems such as nausea, loss of appetite and motion sickness. It is also thought to help relieve pain and reduce inflammation in the body.
r e g Gin
Buying ginger
Look for ginger with a thin skin that's smooth and unblemished. Avoid wrinkled roots, as they're likely to be tough and fibrous. If possible, avoid any that are very knobbly, as they'll be harder work to peel. If you break off a knob, the texture should be firm, crisp and not overly fibrous, and the ginger should have a fresh, spicy aroma.
How to peel ginger Because it’s so knobbly, ginger can be a challenge to peel without wasting much of the flesh. Our trick is to use a spoon, rather than a knife or peeler, which allows you to manoeuvre more easily around the knobs. Hold the ginger steady and gently scrape off the skin with the edge of a teaspoon.
Cooking with ginger • Ginger goes well with allspice, anise, bananas, basil, beef, carrots, chillies, chocolate, cinnamon, citrus, cloves, coconut, coriander, cranberry, cumin, curry, dates, fennel, figs, fish, garlic, nuts, nutmeg, onion, peaches, pears, peppers, poultry, pumpkin, root vegetables, seafood, sugar, turmeric and vanilla. • Ginger is popular in Asian cooking, such as stir-fries, as well as for baking. • Like many spices, ginger's flavour fades as it cooks, so add it towards the end of cooking for a more noticeable impact. • Depending on what sort of texture you want, you can slice ginger, cut it into matchsticks or chop it finely. If you just want the flavour of ginger in the background of a dish, grating it is best.
Top Tip
We like to buy ginger in batches, then peel it and chop it into thumb-sized chunks. These can then be popped into a freezer bag and frozen. When a recipe calls for fresh ginger, simply take out a chunk and grate it straight from frozen!
54 Easy Food
EF110_54_Cooking with G.indd 54
MARCH 2016
17/02/2016 10:54
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
56-74
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
EF110_XX Intro Pages.indd 55
WHEN THE BOAT COMES IN P65
Make the most of the stunning seafood available in Ireland
DOWN THE LOCAL P70
Recreate your favourite pub food at home with these easy recipes
Easy Food 55
17/02/2016 15:25
r e n n Pla
WEEKLY MENU Keep it simple, keep it quick with our tasty midweek meals
56 Easy Food
EF110_56-64_Weekly_Budget.indd 56
Meat-free Monday!
MARCH 2016
17/02/2016 11:12
what's for dinner? weeknight meals
Monday
Mushroom and leek flatbreads with runny eggs Serves 4 Knob of butter 1 leek, washed and sliced Salt and black pepper 4 plain naan breads 10 mushrooms, sliced 120g Gruyère, grated 4 large eggs 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Heat the butter in a large pan over a medium heat and cook the leek for 6-7 minutes until soft. Season with salt and pepper. 3 Place the naan breads on a baking tray. Top with the leek, mushrooms and cheese, then push the toppings out towards the sides to form a small nest on each naan. 4 Crack an egg into the centre of each nest and season with salt and pepper. 5 Bake for around 10 minutes or until the whites of the eggs are just set but the yolks are still runny. Serve hot. Per Serving 695kcals, 29.6g fat (9.8g saturated), 78.2g carbs, 3.8g sugars, 28.1g protein, 4.7g fibre, 0.248g sodium
Top Tip Don't fancy Meat-Free Monday? Add leftover cooked ham with the leek and mushrooms!
Tuesday Salmon with Dijon sauce and crispy crumbs Serves 4 2 knobs of butter 3 garlic cloves, crushed 100g gluten-free breadcrumbs 2 tsp olive oil 4 salmon fillets Salt and black pepper 2 shallots, chopped 2 tbsp sage, chopped 60ml white wine 180ml cream 1½ tbsp Dijon mustard, plus more to taste www.easyfood.ie
EF110_56-64_Weekly_Budget.indd 57
To serve: Baby potatoes, boiled or roasted Green vegetables
1 Heat a knob of butter in a small saucepan over a medium-low heat. Cook two of the garlic cloves for 30 seconds until fragrant, then add the breadcrumbs, cooking and stirring for 1-2 minutes until lightly golden. Set aside. 2 Heat the olive oil in a large pan over a medium-high heat. Season the salmon with salt and pepper, then place in the pan, skin-side down. Cook for 5-6 minutes, then carefully flip the salmon over and cook for another 2-3 minutes until opaque in the centre. 3 Remove the salmon and set aside, then add a second knob of butter to the same pan over a
medium heat. Add the shallots, remaining garlic and sage and cook for 1-2 minutes until sizzling. 4 Add the wine. Bubble and reduce for 2-3 minutes, scraping any sticky bits from the bottom of the pan with a wooden spoon. 5 Whisk in the cream and mustard, continuing to whisk for 2-3 minutes while the mixture bubbles and thickens. Season to taste, adding a little more mustard if desired. 6 Place the salmon on serving plates and drizzle with the Dijon cream, then top with the crispy breadcrumbs. Serve with baby potatoes and green vegetables.
Per Serving 594kcals, 37.9g fat (16.6g saturated), 22.4g carbs, 1.8g sugars, 40g protein, 1.8g fibre, 0.446g sodium
Easy Food 57
17/02/2016 11:13
Wednesday
Gnocchi with bacon, peas and sun-dried tomatoes Serves 4 400g gnocchi 130g bacon lardons or pancetta 3 tbsp olive oil 2 medium onions, thinly sliced 80g frozen peas 10-12 sun-dried tomatoes in oil, chopped 1 tsp fresh thyme, chopped Salt and black pepper 2 tbsp Parmesan, grated, plus extra
58 Easy Food
EF110_56-64_Weekly_Budget.indd 58
1 Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions. Drain well, reserving around 100ml of the cooking water. 2 In a large nonstick pan over a medium heat, cook the bacon for 5-6 minutes or until crispy. Transfer to a plate lined with kitchen paper and set aside. 3 Add one tablespoon of oil to the bacon fat in the pan and cook the onions over a mediumhigh heat for 4-5 minutes until they begin to brown. Reduce the heat to medium and cook for another 10 minutes, stirring occasionally, until soft and golden brown. 4 Stir in the peas, sun-dried tomatoes and thyme. Season with salt and pepper, then transfer to a bowl. 5 Wipe the pan clean with kitchen paper and heat the remaining olive oil over a medium-high heat. Add the gnocchi and cook for 3-4 minutes, tossing occasionally, until golden brown. 6 Gently stir in the onion mixture, bacon and Parmesan. Add enough of the reserved cooking water to loosen everything and coat the gnocchi, about four tablespoons. Divide between bowls and sprinkle with extra Parmesan. Per Serving 565kcals, 26.9g fat (7.5g saturated), 47.5g carbs, 3.3g sugars, 35.1g protein, 3.2g fibre, 2.685g sodium
MARCH 2016
17/02/2016 11:15
what's for dinner? weeknight meals
Thursday
One-pot chicken penne with goat’s cheese Serves 4 320g rigatoni or penne 3 tbsp olive oil 3 chicken fillets, sliced 80ml chicken stock 200g goat’s cheese 180ml cream 2 garlic cloves, crushed 4 tbsp fresh rosemary, chopped 3 large handfuls of baby spinach 200g cherry tomatoes, halved 1 Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. Rinse with cool water, drain, and stir in one tablespoon of olive oil to coat the pasta. Set aside. 2 Heat the remaining oil in the same pan over a medium heat. Add the chicken and cook thoroughly, working in batches if
www.easyfood.ie
EF110_56-64_Weekly_Budget.indd 59
necessary to avoid crowding the pan. 3 When the chicken is cooked, stir in the stock, goat’s cheese and cream. Bring the mixture to a gentle simmer. 4 Add the garlic, rosemary and spinach. Simmer for 10-15 minutes, stirring occasionally, until the sauce has reduced and thickened. Stir in the tomatoes and cook for another 2-3 minutes. 5 Add the pasta back into the pan and stir to combine thoroughly. Serve immediately. Per Serving 945kcals, 54.2g fat (25.7g saturated), 51.6g carbs, 2.6g sugars, 62.8g protein, 2.5g fibre, 0.402g sodium
Denise Bolton “This recipe was really simple to make and the ingredients were easily sourced: I had most of them in my fridge or freezer. I had to adapt it for one portion as my husband is not very adventurous with food. The goat’s cheese was a little strong for my girls but it was a nice creamy consistency. I would normally go for tomato-based sauces but this was a nice change. I loved the garlicky flavour.”
Easy Food 59
17/02/2016 11:14
60 Easy Food
EF110_56-64_Weekly_Budget.indd 60
MARCH 2016
17/02/2016 11:16
what's for dinner? weeknight meals
Friday
Cheesy Bolognese bake Serves 4 350g spaghetti, gluten-free if preferred 3 tbsp olive oil 450g beef mince 2 tbsp tomato purée 800ml tomato passata 1 x 400g tin of chopped tomatoes 2 garlic cloves, crushed 1 tsp dried basil ¼ tsp dried oregano 1 tsp sugar Salt and black pepper Cooking spray 120g Mozzarella, grated To serve: Fresh parsley, chopped Garlic bread or salad 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Bring a pot of salted water to the boil and cook the pasta according to the package instructions. Drain well, rinse under cold water and set aside. 3 Heat one tablespoon of olive oil in a large pan over a medium-high heat. Brown the meat, breaking it up with a wooden spoon, until no pink parts remain. Drain away and discard any fat. 4 Stir in the tomato purée, passata, tomatoes, garlic, basil, oregano, sugar, remaining olive oil and some salt and pepper. Simmer for 10 minutes. Add the pasta, stirring to combine. Remove from the heat. 5 Spray a casserole dish with cooking spray and transfer the spaghetti mixture into the dish. Top with the Mozzarella, then bake for 20-25 minutes. 6 Garnish with chopped parsley and serve with garlic bread or salad. Per Serving 728kcals, 25.4g fat (7.8g saturated), 68.7g carbs, 13.4g sugars, 56.8g protein, 1.7g fibre, 0.331g sodium
www.easyfood.ie
EF110_56-64_Weekly_Budget.indd 61
Saturday Bean and veggie gratin Serves 4 3 tbsp olive oil 1 medium onion, chopped 2 celery stalks, chopped 2 carrots, chopped 1 x 400g tin of chopped tomatoes 120ml vegetable stock Salt and black pepper 200g kale, stems removed and leaves cut into 3cm strips 1 x 400g tin of cannellini beans, rinsed and drained 150g Parmesan, grated 1 baguette, ends trimmed 2 tbsp fresh thyme
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Heat one tablespoon of the oil in a large saucepan over a medium-high heat. Add the onion, celery and carrots. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften. 3 Add the tomatoes, stock and some salt and pepper. Bring to a boil, then add the kale and simmer for 2-3 minutes, stirring, just until wilted. 4 Stir in the beans and 120g of the Parmesan. Transfer the mixture to a baking dish. 5 Cut the baguette in half crosswise, then slice both halves lengthwise into ½cm-thick slices. Brush one side of each slice with the remaining oil. 6 Arrange the slices, oil-side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake for 15-20 minutes until the bread is golden brown and the edges are bubbling. Per Serving 455kcals, 20.9g fat (7.1g saturated), 45.4g carbs, 6.1g sugars, 23.2g protein, 9.2g fibre, 0.837g sodium
Easy Food
61
17/02/2016 11:17
Dessert
Dark chocolate mint tart
80g milk chocolate, chopped 20g butter, softened
Serves 8 For the mint cream: 30g fresh mint leaves 220ml double cream For the crust: 300g Oreo cookies, crushed 100g butter, melted For the filling: 250g dark chocolate, chopped 62 Easy Food
EF110_56-64_Weekly_Budget.indd 62
1 Heat the cream in a saucepan over a medium heat until simmering, then add the mint leaves. Remove from the heat, pour into a bowl and cover with cling film. Cool to room temperature, then refrigerate overnight. 2 Pour the cream through a sieve and discard the mint leaves. 3 Combine the crushed Oreos with the melted butter. Press into the bottom and up the sides of a 20cm loose-bottomed tart tin. Refrigerate for one hour.
4 For the filling, place the dark and milk chocolate in a bowl with the butter. Heat the mint cream in a saucepan until almost boiling, then pour it over the chocolate. Gently stir until the chocolate has completely melted. 5 Pour the filling into the tart crust and smooth the surface with a spatula. 6 Refrigerate for 1½-2 hours until the chocolate has set. Slice the tart and serve chilled.
Per Serving 605kcals, 41.9g fat (24.1g saturated), 52.4g carbs, 36.8g sugars, 5.9g protein, 2.5g fibre, 0.311g sodium
MARCH 2016
17/02/2016 11:18
what's for dinner? weeknight meals
Sunday
Ginger and honey pork stir-fry Serves 4 For the marinade: 3 tbsp honey 1 tbsp fish sauce 2 tbsp soy sauce (or tamari for gluten-free) 1 tbsp oyster sauce 2 tsp Chinese five spice 1 x 4cm piece of ginger, peeled and grated 4 garlic cloves, crushed 1 tbsp sesame oil ½ tsp bicarbonate of soda For the stir-fry: 500g pork tenderloin, thinly sliced Sesame or peanut oil, for frying 1 tbsp soy sauce (or tamari for gluten-free) 1 tbsp water
2 tbsp honey 3 spring onions, sliced Juice of 1 lime Sesame seeds To serve: Steamed rice 1 Combine all marinade ingredients in a bowl. Add the pork, toss to coat thoroughly, then set aside to marinate for one hour. 2 Heat a wok over a high heat until very hot, then add some oil. Cook the pork in small batches for 1-2 minutes until thoroughly cooked, leaving each batch to drain on kitchen paper while you cook the next one. 3 Add all of the cooked pork back to the pan, then add the soy sauce, water, honey and spring onions. Stir-fry for one more minute, then turn off the heat and add the lime juice. Stir together, then sprinkle with sesame seeds and serve with rice. Per Serving 368kcals, 13.5g fat (2.8g saturated), 27.9g carbs, 22.5g sugars, 35.2g protein, 1.6g fibre, 1.324g sodium
x
www.easyfood.ie
EF110_56-64_Weekly_Budget.indd 63
Easy Food 63
17/02/2016 11:19
Loose ends
Top tips for making the most of your weekly shop!
, Low-fat ee r f n glute dessert!
■ Leftover cream from the Salmon with Dijon Sauce? Whip it until just thickened, then use it to make an Irish coffee as a special treat. Just stir 1 tsp brown sugar into 30ml whiskey in a mug, fill with strong coffee and top with a layer of the lightly whipped cream. ■ Stuff any leftover sun-dried tomatoes, spinach and goat’s cheese into chicken fillets and bake for an easy, cheesy weeknight supper. ■ Combine any leftover leeks from the Mushroom and Leek Flatbreads with some potatoes, chicken stock and seasoning to make a quick leek and potato soup, perfect for midweek lunchtimes! Stir in some leftover cream if you’re feeling fancy. ■ If you’ve made the Gnocchi with Bacon, Peas and Sun-Dried Tomatoes, use any leftover Parmesan and bacon lardons to whip up a quick spaghetti carbonara for dinner later in the week.
■ Have some baguette leftover from the Bean and Veggie Gratin? Halve it and hollow out the crumb from each side. Beat some eggs together with grated Gruyère (left from the Flatbreads) and your favourite omelette fillings (or use any leftover spring onions, peas, mushrooms and/or tomatoes). Pour into the two baguette boats and bake at 180˚C/160˚C fan/gas mark 4 for 25 minutes. A perfect weekend breakfast!
64 Easy Food
EF110_56-64_Weekly_Budget.indd 64
Dessert
Easy chocolate chip meringues Makes about 40 4 egg whites, at room temperature ¼ tsp salt ¼ tsp cream of tartar 1 tbsp vanilla extract 250g sugar 180g mini chocolate chips 1 Preheat the oven to 150˚C/130˚C fan/ gas mark 2 and line two baking trays with parchment paper. 2 Using a stand mixer or electric beater on
medium-high speed, beat the egg whites, salt, cream of tartar and vanilla together until soft peaks form. Slowly add the sugar and beat for another five minutes or until stiff peaks form. Gently fold in the chocolate chips with a spatula until just barely combined, being careful not to over-stir the mixture. 3 Drop heaped tablespoons of the batter onto the prepared baking trays. 4 Bake for 20 minutes until the meringues are cooked and slightly golden, then turn the oven off and leave to cool in the oven for an additional 30 minutes. Serve immediately or store in an airtight container. Per Serving 57kcals, 1.5g fat (1.1g saturated), 10.3g carbs, 9.9g sugars, 0.8g protein, 0g fibre, 0.023g sodium
x MARCH 2016
17/02/2016 11:19
what’s for dinner? seafood
WHEN THE
BOAT COMES IN
Make the most of the stunning seafood available on our little island
! FUN FACT al findings Archaeologic ve t mussels ha suggest tha r ve o s food for been used a . 20,000 years
www.easyfood.ie
EF110_65-69_Irish Fish_.indd 65
Easy Food 65
17/02/2016 11:22
From our guest editor: “The Irish cider continues! I love mussels and cider together. It’s a nice twist on the classic combination of mussels and white wine. For a really interesting twist, add in some chopped dillisk (seaweed) at the end. If you can’t find any fresh seaweed, you can pick up the dried variety in a health shop. Just rehydrate in some warm water for 10 minutes.”
MUSSELS IN IRISH CREAM AND CIDER Serves 4 as a starter or 2 as a main 900g fresh mussels 50g butter 3 shallots, peeled and sliced 2 garlic cloves, crushed 250ml Irish cider 4 tbsp fresh thyme leaves 300ml double cream Salt and black pepper 3 tbsp fresh parsley, chopped To serve: Crusty bread 1 Wash the mussels in a colander to remove any grit and pull off the stringy “beards” from the edges. Discard any mussels that remain open when tapped on the counter. 2 Place the butter in a large pot over a mediumhigh heat. Cook the shallots and garlic for one minute, then add the cider and fresh thyme and stir together. 3 Add the mussels, place the lid on the pot and cook for 3-4 minutes until they start to open. Gently stir the mussels to bring the bottom ones up to the top and place the lid on for another 1-2 minutes. 4 Add the cream, some seasoning and the parsley. Stir to combine. 5 Carefully spoon the mussels into bowls, discarding any that are closed. Pour the sauce and onions left in the pan over the top of the mussels and serve with crusty bread.
To serve: Lemon wedges Chips 1 Place some flour in a wide, shallow dish and season with salt and black pepper. 2 Beat the eggs in a second dish and place the oats in a third. Add the lemon zest to the oats and stir to combine. 3 One at a time, dip the mackerel fillets into the seasoned flour, shaking off any excess. Dip into the beaten egg and then into the oats, pressing the oats on to coat both sides of the fish. 4 Heat the oil in a large pan over a medium-high heat. Gently fry the mackerel for 4-5 minutes on both sides until the coating is golden. 5 Serve with lemon wedges and chips. Per Serving 706kcals, 41.6g fat (9g saturated), 32g carbs, 0g sugars, 48.9g protein, 3.5g fibre, 0.202g sodium
x
Per Serving 370kcals, 18.9g fat (9.6g saturated), 21.7g carbs, 8.5g sugars, 28.1g protein, 1.3g fibre, 0.78g sodium
EASY SEAFOOD CHOWDER Serves 4
PAN-FRIED MACKEREL IN LEMONY OATS Serves 4 140g gluten-free flour Salt and black pepper 2 eggs 180g gluten-free oats Zest of 1 unwaxed (or scrubbed) lemon 8 mackerel fillets 2 tbsp olive oil 66 Easy Food
EF110_65-69_Irish Fish_.indd 66
1 tbsp vegetable oil 1 large onion 1 small leek, chopped 100g streaky bacon, chopped (optional) 1 tbsp plain flour 500ml fish stock 225g new potatoes Pinch of cayenne pepper Salt and black pepper 300ml milk
320g pack of fish pie mix (e.g. salmon, haddock and smoked haddock) 4 tbsp cream 250g cooked prawns To serve: Fresh parsley, chopped Brown bread 1 Heat the oil in a large saucepan over a medium heat, then add the onion, leek and bacon, if using. Cook for 8-10 minutes until the vegetables are soft and the bacon is cooked. Stir in the flour and cook for two minutes. 2 Pour in the fish stock. Bring to a gentle simmer, then add the potatoes. Cover the pan and simmer for about 12 minutes or until they are cooked. 3 Add the cayenne pepper and some seasoning, then stir in the milk. 4 Stir the fish pie mix into the pan and simmer gently for five minutes. 5 Add the cream and prawns and simmer for one minute to heat through. Taste and adjust the seasoning if necessary. 6 Sprinkle with chopped parsley and serve with brown bread. Per Serving 355kcals, 11.7g fat (2.6g saturated), 22.3g carbs, 6.9g sugars, 40.1g protein, 2.7g fibre, 0.433g sodium
Top Tip
For a greater variety, you could use 250g cooked mixed shellfish in place of the prawns.
MARCH 2016
18/02/2016 10:53
what’s for dinner? seafood
www.easyfood.ie
EF110_65-69_Irish Fish_.indd 67
Easy Food 67
18/02/2016 10:52
BAKED FISH WITH CHERRY TOMATO SAUCE Serves 4 20g butter 2 tbsp olive oil 300g cherry tomatoes, halved 1½ tbsp capers 1 tbsp Dijon mustard Juice of ½ a lemon 4 garlic cloves, crushed 2 tbsp fresh parsley, chopped 2 tbsp fresh chives, chopped Salt and black pepper Pinch of dried chilli flakes (optional) 4 x 180g white fish fillets To serve: Roasted baby potatoes 1 Heat the butter and half of the oil in a pan over a medium-high heat. Add the cherry tomatoes and cook for 5-6 minutes, stirring frequently. 2 Stir in the capers, mustard, lemon juice and garlic. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, stirring occasionally. 3 Remove from the heat and stir in the parsley, chives, some salt and black pepper and the chilli flakes, if using. Cover with tin foil and keep warm.
68 Easy Food
EF110_65-69_Irish Fish_.indd 68
4 Heat the remaining oil in a large nonstick pan over a medium-high heat. Season the fish fillets and add to the pan, skin-side down. Cook for 3-4 minutes, then carefully flip the fish over and cook for another 2-3 minutes or until the flesh is opaque. 5 Place the fish on serving plates and spoon over the cherry tomato sauce. Serve with roasted baby potatoes. Per Serving 298kcals, 16.9g fat (4.9g saturated), 7.7g carbs, 3g sugars, 30.1g protein, 2.5g fibre, 0.364g sodium
Top Tip
This is also delicious with linguine. Simply stir the cooked pasta into the tomato sauce, then divide between plates and top with the fish.
MARCH 2016
18/02/2016 10:53
GET TO KNOW YOUR IRISH FISH IRISH FISH
DESCRIPTION
SERVING SUGGESTION
Similar to bass and bream, mullet has a strong flavour.
Prepare as you would sea bass, by grilling, steaming or pan-frying.
Albacore has a relatively mild flavour, although its healthy fats give it a richness. Like other tunas, it has a “steak-like” texture with firm flesh and large flakes.
Treat it like a steak and grill, barbecue or sear over a high heat. Best cooked to medium, leaving some pinkness in the centre.
Lemon sole
Lemon sole has delicate, sweet white flesh with a mild flavour. If you’re nervous about cooking fish, this is a good place to start.
Best cooked with a method that preserves moisture, such as pan-frying or baking in a sauce.
Megrim
Megrim is a flat fish with a sweet, soft sole flavour. It works best when paired with other gentle flavours.
Bake whole or in fillets, or simply panfry in butter. A whole baked megrim is a simple, but impressive, treat for a dinner party.
Mackerel
Packed with omega-3s, mackerel is a fish with a rich flavour, best paired with other strong tastes.
Grill, pan-fry, bake or barbecue. Try matching with spicy or sharp flavours.
Ling
A member of the cod family, ling has firm, white flesh and a sweet flavour.
Ling isn’t oily, so use a method that preserves moisture, such as pan-frying or baking in a sauce.
Mussels
Rich in protein and low in calories, mussels are a healthy choice and quite cheap. Sweet and meaty, they're definitely under-rated.
Delicious simply steamed in white wine or cider with some herbs and a dash of cream. Alternatively, discard the top shells, stuff the bottom shells with garlic breadcrumbs and grill.
Whiting
Whiting is a small member of the cod family and very similar in flavour, but it is cheaper and more sustainable. Its flesh is light, firm, sweet and delicate.
Use whiting in fish pies, stews, curries or soups. It’s also delicious when battered and fried for traditional fish and chips.
Sea trout
Close to salmon in colour and taste, sea trout has firm flesh and is especially revered for its flavour. Matches well with spicy, acidic foods.
Sea trout is ideal for pan-frying, poaching, steaming, grilling and cooking en papillote, or simply substitute for salmon in any recipe.
Red gurnard
Despite its odd appearance, gurnard is a very tasty fish with firm white flesh that holds together well during cooking.
Deep-fry, bake or use in soups, stews, curries or pies.
Grey mullet
Albacore tuna
www.easyfood.ie
EF110_65-69_Irish Fish_.indd 69
APPEARANCE
Easy Food 69
17/02/2016 11:28
r e v o C
Cook the
h t e n l o w c o a l D Re c
reat e
y our
favourit
e p ub fo o d at h om e
e se w ith th
easy
ip rec
es
Top Tip
To lower the fat content in this dish, just switch to turkey sausages!
70 Easy Food
EF110_70-74_Pub Grub_.indd 70
MARCH 2016
17/02/2016 12:12
cooking for fun pub grub
BANGERS AND MASH Serves 4 For the sausages and onion gravy: 8 sausages 2 onions, sliced ½ tsp dried mixed herbs 1 tbsp fresh rosemary, chopped ½ tsp English mustard 600ml beef stock Salt and black pepper 2 tsp butter, at room temperature 2 tsp plain flour For the mash: 900g potatoes, peeled and cubed 50g butter 100ml milk 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Place the sausages in a roasting tin. Cook in the oven for 10-15 minutes, turning halfway through, until nicely browned. 3 Add the onions to the roasting tin. Mix the dried herbs, rosemary, mustard, stock and some salt and pepper together in a bowl and pour over the sausages and onions. Return to the oven for 15 minutes or until the sausages are thoroughly cooked in the onion gravy. 4 Meanwhile, cook the potatoes in a pan of salted boiling water until soft. Drain well and then mash. 5 Microwave the butter and milk until the butter has just melted. Add to the mashed potato and mix until smooth. Season with salt and black pepper. 6 To finish the onion gravy, mix the softened butter and flour together to form a paste. Remove the sausages from the roasting tin, set aside and cover with foil to keep warm. 7 Place the roasting tin onto the hob over a medium-high heat. Add the flour and butter mixture and whisk until combined. Continue to whisk over the heat for 3-4 minutes or until the gravy has thickened. 8 Serve the sausages and mash with the onion gravy spooned over.
Per Serving 404kcals, 20.7g fat (10.6g saturated), 43.6g carbs, 6.1g sugars, 12.4g protein, 7.1g fibre, 0.844g sodium
www.easyfood.ie
EF110_70-74_Pub Grub_.indd 71
CHICKEN CURRY Serves 2 2 tbsp cornflour Salt and black pepper 2 chicken fillets, chopped into bite-sized pieces 2 tbsp vegetable oil 1 garlic clove, crushed 2cm piece of root ginger, peeled and grated ½ green chilli, deseeded and finely chopped 1 onion, chopped into chunks 1 green pepper, deseeded and chopped into chunks 2 carrots, peeled and chopped 250ml chicken stock ½ tsp turmeric 1 tsp hot curry powder 1 star anise ½ tbsp honey 150g peas, defrosted if frozen To serve: Rice or chips Poppadoms (optional)
1 Place half of the cornflour in a bowl and season with salt and pepper. Add the chicken pieces and toss to coat. 2 Heat half of the vegetable oil in a large pan or wok over a medium heat. Cook the chicken in batches until golden, then set aside on a plate lined with kitchen paper. 3 Heat the remaining oil in the pan. Add the garlic, ginger, chilli, onion, pepper and carrots and cook for 4-5 minutes. 4 Add the chicken stock, turmeric, curry powder, star anise and honey. Bring to the boil, then reduce the heat and simmer for 10 minutes. 5 In a cup, stir the remaining cornflour together with three tablespoons of water. Add this to the sauce along with the chicken pieces and simmer for 25-30 minutes. Stir in the peas. 6 Serve the curry with rice or chips and some poppadoms, if desired. Per Serving 561kcals, 24.7g fat (5.6g saturated), 39.7g carbs, 15.2g sugars, 45.5g protein, 8.9g fibre, 0.757g sodium
x
Top Tip
For a vegetarian version, try replacing the chicken with tofu – or simply omit the chicken and add extra vegetables.
Easy Food 71
17/02/2016 12:13
Cook with us on TV3!
3's SaturdayAM Tune in to TV 12 March at on Saturday, along as we ok co d 9am an tato Skins make these Po and Mash. s er ng Ba and the leading ub Perfect pub gr eek! w s y' dd Pa up to
72 Easy Food
EF110_70-74_Pub Grub_.indd 72
MARCH 2016
17/02/2016 12:14
cooking for fun pub grub
LOADED POTATO SKINS Serves 4-6 6 medium baking potatoes, scrubbed 6 streaky bacon rashers Rapeseed oil Salt and black pepper 120g Cheddar, grated 120ml sour cream 3 spring onions, thinly sliced 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Bake the potatoes directly on an oven rack for about an hour until cooked through. 2 Cook the streaky rashers in a pan over a medium-low heat for about 10 minutes or until golden and crispy. Drain on a plate lined with kitchen paper and allow to cool, then crumble into small pieces. 3 Remove the potatoes from the oven and allow to cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, leaving about ½cm of potato in the skins so that they hold together. 4 Turn the oven to 230°C/210˚C fan/gas mark 8. Brush rapeseed oil all over the potato skins, outside and in, and sprinkle with salt. 5 Place the skins on a rack in a roasting tin. Cook for 20 minutes, flipping halfway through. Remove from the oven and allow to cool enough to handle. 6 Arrange the potato skins skin-side down on the rack. Sprinkle the insides with black pepper, grated Cheddar and crumbled bacon. Return the skins to the oven for an additional two minutes or until the cheese is bubbly. Remove from the oven and transfer to a serving plate. 7 Add a dollop of sour cream to each skin and scatter with chopped spring onions. Per Serving 336kcals, 15.2g fat (5.8g saturated), 35.2g carbs, 2.8g sugars, 14.9g protein, 5.4g fibre, 0.572g sodium
Top Tip
The bacon is easily omitted for a vegetarian version of these potato skins.
BEST STEAK SANDWICHES Serves 4 For the garlic mayonnaise: 120ml olive oil 120ml rapeseed oil 2 egg yolks 1 tbsp lemon juice www.easyfood.ie
EF110_70-74_Pub Grub_.indd 73
4 garlic cloves, crushed Salt and black pepper For the steak sandwiches: 400g flank skirt steak, at room temperature 20g butter 1 tbsp olive oil, plus extra 70g brown sugar 2 large onions, sliced 125ml red wine vinegar 4 ciabattas, lightly toasted To serve: Rocket Parmesan, shaved 1 For the garlic mayonnaise, place the oils, egg yolks and lemon juice into a tall, narrow blending container. Place a stick blender at the bottom of the container and turn on. The mayonnaise will begin to emulsify and become thick at the bottom. Wait until most of the oil has been incorporated, then slowly and steadily move the blender up through the mixture. 2 Once the mixture is a mayonnaise consistency, stir in the garlic, salt and pepper. 3 Place the steak on a chopping board and cover with cling film. Bash it with a rolling pin to make it all roughly the same thickness. 4 Put the butter, olive oil and sugar into a large frying pan over a medium heat. Once the butter
has melted, add the onions and cook for five minutes until softened. 5 Add the vinegar and cover with a lid. Turn the heat to low and cook for 25-30 minutes or until caramelised. Stir the onions every 10 minutes, adding a splash of water to loosen them if they begin to stick to the pan. 6 Season the steak with salt and black pepper. 7 Place a large, non-stick pan over a high heat until very hot. Rub the steak with olive oil, then place in the pan. Cook for three minutes on each side for medium, or to your liking. 8 Remove the steak to a plate, cover with tin foil and rest for 4-5 minutes. Slice the steak against the grain into 1cm-thick slices. Pour the steak juices over the onions and stir to combine. 9 Split open the toasted ciabattas. On the bottom halves, spread on some garlic mayonnaise, then layer over the caramelised onions, steak and some rocket. Add some Parmesan shavings, then add the top halves of the ciabattas and press down lightly. Per Serving 945kcals, 55.3g fat (29.7g saturated), 69g carbs, 22.4g sugars, 46.6g protein, 3.8g fibre, 0.748g sodium
Top Tip
For the mayonnaise, it’s important that all ingredients are at room temperature before you begin.
Easy Food 73
17/02/2016 12:14
SCAMPI, JACKET CHIPS AND TARTARE SAUCE Serves 4 For the tartare sauce: 200ml mayonnaise 3 tbsp capers, drained and chopped 3 tbsp gherkins, drained and chopped 1 shallot, finely chopped Squeeze of lemon juice 3 tbsp fresh parsley, chopped Salt and black pepper For the jacket chips: 4 large potatoes, scrubbed 2 tbsp rapeseed oil Salt and black pepper For the scampi: 450g raw prawns, peeled (tails left on) and deveined
Salt and black pepper ½ tsp garlic powder 120g plain flour 1 tsp paprika 2 eggs, beaten 60g panko breadcrumbs 1l vegetable oil, for frying 1 Combine all of the tartare sauce ingredients in a small bowl and store in the fridge. 2 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Cut the potatoes into 1cm-thick chips, leaving the skins on. 3 Bring a pot of salted water to the boil and add the chips. Cook for 4-5 minutes until just barely tender, then drain thoroughly. Return the chips to the pan over the hot stovetop and allow to steam dry for 1-2 minutes, shaking every 20 seconds or so to prevent them from sticking to the bottom of the pan. 4 Transfer the chips onto a large baking tray. Drizzle over the rapeseed oil and season with salt and black pepper. Toss to coat, then
arrange them into a single layer. (If they look crowded, transfer half to a second baking tray.) 5 Place the chips in the top half of the oven and bake for 30-40 minutes until crisp and golden. 6 Place the prawns in a bowl and season with salt, pepper and the garlic powder. 7 In a small bowl, stir together the flour and paprika. Place the eggs and panko breadcrumbs into two separate bowls. 8 Heat the oil in a deep-fryer or deep-sided pan to 190˚C, or until a breadcrumb sizzles and turns golden brown when dropped in. 9 Dip each prawn into the flour mixture, then into the egg, and finally into the breadcrumbs to coat. Fry in batches for 3-4 minutes or until golden, being careful not to over-crowd them. 10 Remove with a slotted spoon and drain on kitchen paper before serving with chips and the tartare sauce. Per Serving 865kcals, 29.8g fat (5.4g saturated), 108.4g carbs, 29.3g sugars, 40.2g protein, 10.6g fibre, 0.994g sodium
x From our guest editor: “There is something deeply satisfying about fried prawns. If You can try and source Irish prawns; they are more sustainably and ethically sourced than many of the prawns from South America and Asia. I like to use a rooster for my chips, as it's somewhere in between a floury and waxy potato.”
74 Easy Food
EF110_70-74_Pub Grub_.indd 74
MARCH 2016
17/02/2016 12:15
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
76-92
IN THIS SECTION EASTER EATS P76
Put on a spread to impress this Easter Sunday
www.easyfood.ie
EF110_XX Intro Pages.indd 75
CHALLENGE YOURSELF P81
Boxty on the griddle, boxty on the pan... if you can't make boxty, you're missing out
WINE AND DINE P84
Make the most of these flavoursome dishes by matching them with their perfect wines
BEST BAKES REMIXED P88 We've combined 10 of our favourite bakes into five all-star recipes!
Easy Food 75
17/02/2016 15:26
Easter EATS Put on a spread to impress this Easter Sunday with these spring-inspired recipes
76 Easy Food
EF110_76-79_Easter_.indd 76
MARCH 2016
17/02/2016 12:16
cooking for fun Easter Sunday
SEA SALT CHOCOLATE TART Serves 8 1 x 375g sheet of shortcrust pastry, thawed 300ml double cream 2 tsp caster sugar ¼ tsp sea salt, plus extra to serve 50g butter, at room temperature 200g dark chocolate, chopped 50ml fresh milk To serve: Whipped cream 1 Preheat oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry and use it to line a 20cm loose-bottomed tart tin. Cover with parchment paper and fill with baking beans. Bake for 10-15 minutes. 2 Remove the beans and paper and bake for another 10 minutes until golden brown. 3 Combine the cream, sugar and salt in a saucepan over a medium heat, stirring frequently. As soon as it comes to a boil, remove from the heat and stir in the butter and chocolate until melted. 4 Leave to sit for one minute, then stir in the milk until the mixture is shiny. 5 Pour into the tart shell and leave at room temperature for about two hours until set. 6 Sprinkle sea salt flakes over the top and serve with whipped cream.
To serve: Crispy croutons 2 tbsp Feta, crumbled A small handful of chives, chopped 1 Heat the butter in a large frying pan over a medium-low heat and cook the leeks and onion for 5-10 minutes until soft. 2 Add the stock, increase the heat to high and bring to a boil. Add the peas and cook for five minutes until tender. 3 Remove from the heat and stir in the mint, salt and pepper. Purée the soup with a hand blender, or in batches in a blender. 4 Return to a low heat. Stir through the crème fraîche. Top with croutons, Feta, chives and extra peas to serve. Per Serving 260kcals, 11.4g fat (6.7g saturated), 31.3g carbs, 10.2g sugars, 10.1g protein, 9.7g fibre, 2.142g sodium
Per Serving 530kcals, 40.4g fat (17.3g saturated), 37.8g carbs, 14.3g sugars, 5.3g protein, 1.3g fibre, 0.131g sodium
PEA SOUP WITH CROUTONS AND FETA Serves 4 30g butter 2 leeks, trimmed and chopped 1 small onion, chopped 1l vegetable stock 600g peas (fresh or frozen), plus extra for topping A handful of fresh mint, chopped 2 tsp salt ½ tsp black pepper 80g crème fraîche
www.easyfood.ie
EF110_76-79_Easter_.indd 77
EasyFood Food 77 Easy
17/02/2016 12:17
PISTACHIO-CRUSTED LAMB RACK WITH CHERRY JAM Serves 4 1.2kg lamb rack, with a thin layer of fat Salt and black pepper 1 tbsp vegetable oil 4 tbsp rosemary, finely chopped 60g pistachios, crushed 3 tbsp gluten-free breadcrumbs 2 tbsp Dijon mustard For the cherry jam: 1 x 400g tin of pitted cherries Juice of 1 lemon 1 tbsp caster sugar Pinch of salt 1 tsp cornflour, whisked with ½ tsp water 1 Preheat the oven to 240˚C/220˚C fan/gas mark 9 and season the lamb well with salt and black pepper.
78 Easy Food
EF110_76-79_Easter_.indd 78
2 Heat the oil in a large frying pan and sear the lamb rack on all sides until browned. 3 Stir together the rosemary, pistachios, breadcrumbs and mustard until a paste forms. Spread all over the lamb. 4 Transfer to a roasting tin fitted with a wire rack and cover with foil. Cook in the oven for 25 minutes for medium-well. 5 Meanwhile, purée the cherries in a blender until smooth. Pour into a saucepan and whisk in the remaining jam ingredients. Bring to a boil, then reduce the heat and simmer for five minutes until thickened. 6 Remove the lamb from the oven and transfer to a chopping board. Cover with tin foil and leave to rest for 10 minutes before slicing. Serve with the cherry jam.
From our guest editor: “Lamb is a great family treat to have at Easter. The delicate tender lamb suits the sweet and tart cherry jam. Nuts pair wonderfully with lamb – the earthy quality of pistachios really brings this dish together. For a twist, wrap the lamb with some pancetta to keep the crust nice and moist.”
Per Serving 864kcals, 37g fat (10.3g saturated), 41.9g carbs, 4.5g sugars, 88.9g protein, 4.1g fibre, 0.493g sodium
x
MARCH 2016
17/02/2016 12:17
cooking for fun Easter Sunday
TARRAGON-MUSTARD ROASTED VEGETABLES Serves 4 800g new potatoes, halved 400g carrots, peeled and roughly chopped 400g turnips, peeled and roughly chopped 2 large beetroots, peeled and roughly chopped 1 tbsp vegetable oil Sea salt and black pepper 2 tbsp wholegrain mustard A handful of fresh tarragon, chopped
www.easyfood.ie
EF110_76-79_Easter_.indd 79
1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. Toss the potatoes, carrots, turnips and beetroot with oil, salt and pepper. 2 Spread onto a baking tray (or two, if needed) and roast for 35-40 minutes until tender and crisp on the edges. 3 Whisk together the mustard and tarragon. Toss this mixture with the hot vegetables just before serving. Per Serving 279kcals, 4.6g fat (0.8g saturated), 54.8g carbs, 15.6g sugars, 7g protein, 10.2g fibre, 0.368g sodium
x
Easy Food 79
17/02/2016 12:17
O ¤4 NL .9 Y 5
beauty THE IRISH
B R O U G H T T O YO U BY
BIBLE 2016
INSIDE: THE
Bewaaurtdys A
IRISH WOMEN MAKING WAVES IN THE BEAUTY BIZ | HEAVY HITTERS: SERIOUS SOLUTIONS TO YOUR SKIN PROBLEMS | TANNING | MANIS | GOOD SALON GUIDE
001_Cover_IBB NEW.indd 1
26/11/2015 14:10
ON SALE NOW! EF110_80_Beauty Bible_Ad.indd 80
17/02/2016 11:30
e g n e l l a ChYOURSELF
Boxty in the oven, boxty on the pan… if you can’t make boxty, you’re missing out
www.easyfood.ie
EF110_80-83_Challenge Yourself.indd 81
Easy Food 81
17/02/2016 12:19
1
2
3
4
5
6
7
8
9
82 Easy Food
EF110_80-83_Challenge Yourself.indd 82
MARCH 2016
17/02/2016 12:24
challenge yourself boxty
Top Tip
You can also use a pair of tights in place of the tea towel or muslin – just make sure they’re clean!
Boxty on the pan
9 Cook for 3-4 minutes on each side or until golden brown. Keep warm in a low oven while you repeat with the remaining boxty. Serve the boxty with butter, fried eggs and/or crispy bacon. Per small pancake 207kcals, 4.8g fat (2.2g saturated), 36g carbs, 3.5g sugars, 5.4g protein, 3.5g fibre, 0.408g sodium
Makes 4 large or 8 small pancakes
19 South William Street Dublin 2
1kg floury potatoes 300ml buttermilk 150g plain flour Pinch of sugar 1 tsp salt ¼ tsp bicarbonate of soda Splash of milk Butter, for frying and serving 1 Grate the potatoes into a mixing bowl. 2 Wrap the grated potato in a clean tea towel or some muslin and squeeze very well, removing as much liquid as possible. 3 Place the grated potato in a large mixing bowl and pour over the buttermilk. 4 Add the flour, sugar and salt. 5 Stir to combine into a thick batter. 6 In a jug, mix the bicarbonate of soda with a splash of milk. 7 Stir the mik into the potato mixture. 8 Melt a knob of butter in a heavy frying pan over a medium heat. Add some of the mixture and flatten into a ½cm-thick round. www.easyfood.ie
EF110_80-83_Challenge Yourself.indd 83
Dublin's Premier Cookery School
VARIATION: BOXTY IN THE OVEN
8 and 4 Week Certificate Courses *** Over 50 Short Courses *** Corporate & Group Cookery Events *** Venue Hire *** Gifft Vouchers
For boxty in the oven, make up the same batter as outlined above. Pour into a 900g loaf tin and bake at 200˚C/180˚C fan/gas mark 6 for one hour or until golden on top and firm to the touch. Allow to cool, then slice as desired and fry in a little butter.
cooksacademy.com info@cooksacademy.com tel: 01 6111 Easy 667 Food 63
17/02/2016 12:24
Wine AND DINE With thanks to
Make the most of these flavoursome dishes by matching them to their perfect wines “At McGuigan Wines, we are always keen to enjoy the good things in life, and food and wine matching is definitely one of them. So when we had the opportunity to work with John Torode, we jumped at the chance. As it turns out, John is from the same part of Australia as the McGuigan family: the Hunter Valley in New South Wales. In fact, he grew up in the same small town, Maitland, as our Chief Winemaker Neil McGuigan. This turned out to be the beginning of a great friendship, with John doing the food and Neil in charge of the wine. Their conversations have led us in exciting directions and these recipes are just the beginning.�
84 Easy Food
EF110_84-86_Wine.indd 84
MARCH 2016
17/02/2016 17:03
cooking for fun wine
Wine match This salad goes well with fresh and fruity bubbles such as McGuigan Frizzante. RRP: €15
Asparagus salad with peas and mint Serves 4
For the vinaigrette: 1 tbsp Dijon mustard 75ml red wine vinegar 1 tsp walnut oil 300ml extra-virgin olive oil, plus extra Salt and black pepper 1 red chilli, deseeded and finely chopped For the crostini: ½ a crusty French bloomer-type bread or baguette, thinly sliced on the diagonal 8 tbsp soft goat’s cheese For the salad: 10 spears of asparagus, sliced 200g broad beans 200g peas, fresh or frozen 200g soy beans (the frozen ones should be next to the peas in the supermarket) 15 mint leaves (10 torn, five shredded) To serve: Parmesan 1 Whisk the mustard and vinegar in a bowl until blended. Slowly whisk in the walnut and olive oils and season with salt and pepper. Stir in the red chilli. The dressing will keep for up to one month in an airtight jar. 2 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Brush the bread slices generously with oil and lay flat on a baking tray. Bake for 12-15 minutes, flipping halfway through, until golden and crisp. Allow to cool. 3 Bring a large pot of salted water to the boil. Add the asparagus. Return the water to the boil and add the broad beans, peas and soya beans (you can cook the broad beans and peel them if desired). www.easyfood.ie
EF110_84-86_Wine.indd 85
4 Drain well and cool quickly under running water. Drain again and spread on a tray. Drizzle over some oil, season with salt and pepper and place in the freezer for 10 minutes to chill. 5 Transfer to a serving bowl and mix with the mint and about two tablespoons of the dressing. Top with one or two crostini per person and some goat’s cheese.
Per Serving 799kcals, 34.4g fat (7.5g saturated), 83.6g carbs, 10.3g sugars, 41.3g protein, 17.4g fibre, 0.552g sodium
Pappardelle with meatballs and Parmesan Serves 4-6
150ml olive oil 2 large onions, finely chopped 6 slices smoked streaky bacon, chopped Sea salt and black pepper 50ml water 100g fresh breadcrumbs Handful of fresh parsley (you could also use oregano, thyme, sage or a mixture), plus extra for serving 500g beef mince 500g pork mince 1 egg yolk 100ml red wine 6 large tomatoes, chopped 2 x 400g tins of chopped tomatoes 500g pappardelle pasta
and bacon, along with a good grinding of pepper and some salt. Cook for five minutes until the onions are soft, but not coloured. 2 Combine the water and breadcrumbs with half of the onion and bacon mixture in a mixing bowl. Set the remaining onion and bacon mixture aside on a plate, leaving the oil behind in the pan. 4 Add the fresh herbs to the breadcrumb mixture. Transfer to a blender or food processor and blitz until well blended. 5 In a large bowl, combine the breadcrumb mixture with the beef, pork and egg yolk. Mix well until smooth. Divide the mixture into small balls, each about the size of a walnut. Set aside. 6 Put the pan back on a high heat and add the meatballs in batches, turning until well browned. Set aside on a plate and return the reserved onion and bacon mixture to the pan. 7 Add the red wine, bring to a boil and scrape any sticky bits off the bottom of the pan. 8 Add the fresh tomatoes and cook, stirring, until they start to break down. 9 Add the tinned tomatoes. Fill one of the tins with water and add to the pan. Bring to the boil, then simmer for five minutes. 10 Add the meatballs to the sauce and return to the boil. Lower the heat and simmer for 15 minutes. Taste and adjust the seasoning. 9 Meanwhile, bring a large pot of salted water to the boil. Add the pasta and cook according to the package instructions until al dente. Drain well, add to the meatball sauce and mix well with a tongs. 10 Divide between plates, sprinkle with a little more fresh parsley and pass around the Parmesan to serve. Per Serving 828kcals, 40g fat (8.2g saturated), 81.5g carbs, 11.6g sugars, 37.2g protein, 6.6g fibre, 0.626g sodium
To serve: Parmesan, grated 1 Heat the oil in a large heavy-based frying pan over a medium heat. Add the onions
Wine match The peppery notes of the McGuigan Black Label Shiraz are brought out by this dish. RRP: €11
Easy Food 85
17/02/2016 17:05
Wine match This dish goes well with rich whites such as the McGuigan Black Label Chardonnay. RRP: €11
Stuffed pork loin with lemon and parsley Serves 6-8
2kg boneless loin of pork, skin removed Sea salt and black pepper Handful each of fresh sage, oregano and parsley, roughly chopped Zest of 1 lemon 30ml olive oil Handful of fresh breadcrumbs 12-16 pancetta slices 100ml vegetable oil 1 On a chopping board, lay the pork flesh-side up, with the belly flap away from you. With a sharp knife, make an incision in the meat half way down, running parallel to the board, cutting almost all the way through. Open the loin up and season with salt and pepper. 2 Place the herbs in a mixing bowl with the lemon zest and olive oil. Mix well. 3 Rub the herb mix onto the pork quite forcefully, then sprinkle the breadcrumbs over evenly. Roll up tightly and leave to sit for 20 minutes. 86 Easy Food
EF110_84-86_Wine.indd 86
4 Meanwhile, preheat the oven to 200°C/180°C fan/gas mark 6. 5 Place a piece of foil large enough to wrap the pork onto a work surface. Lay the pieces of pancetta on the foil (two abreast, overlapping slightly). Place the pork on top and roll up in the pancetta slices. 6 Roll the foil around to enclose the pork. Twist the ends so the parcel is tight. 7 Place a roasting tray over a high heat and add the vegetable oil. When hot, put the foil parcel in the tray and cook, turning every two minutes, so all parts of the parcel have had contact with the heat. This will seal the outside and colour the outer layer of the meat. Transfer the tray to the oven and roast for 35-40 minutes. 8 Remove the pork from the oven and test it is cooked by inserting a skewer through the foil and into the centre of the meat. If the juices run clear, the pork is cooked. 9 Leave to rest for five minutes, then gently unwrap and cut into slices to serve. Per Serving 871kcals, 58.6g fat (18.7g saturated), 5g carbs, 0g sugars, 76.6g protein, 0g fibre, 0.683g sodium
x FEBRUARY 2016
17/02/2016 17:05
www.easyfood.ie
EF110_087_LOB_AD.indd 87
Easy Food 87
17/02/2016 11:33
d e x i Rem BEST BAKES
We’ve taken 10 of our favourite bakes and combined them into five all-star recipes!
88 Easy Food
EF110_88-92_Baking_.indd 88
MARCH 2016
17/02/2016 14:18
cooking for fun baking twists
BANOFFEE CHEESECAKE Serves 8-12 200g digestive biscuits 100g butter, melted 4 bananas, peeled and sliced 1 x 397g tin of caramel 80g icing sugar, sifted 800g cream cheese, softened 300ml whipped cream, plus extra for topping 50g chocolate, grated 1 Mix together the crushed biscuits and melted butter. Press into the base and up the sides of a 23cm springform tin. Place in the fridge and chill for 15 minutes. 2 Arrange most of the banana slices into the base of the tin. Drizzle over most of the caramel, reserving some for the top. 3 Beat the icing sugar and cream cheese until smooth, then beat in the whipped cream until combined. Spoon into the base and smooth over the bananas and caramel. 4 Refrigerate for at least four hours until set. 5 Pipe dollops of the whipped cream over the top. Decorate the cheesecake with a drizzle of caramel and chocolate shavings. Per Serving 632kcals, 44.6g fat (25.5g saturated), 53.6g carbs, 37.3g sugars, 8.6g protein, 1.2g fibre, 0.417g sodium
CHEESE AND ONION SODA BREAD Makes 1 loaf 500g plain flour 2 tsp bicarbonate of soda 1 tsp paprika 1 tsp sea salt 60g butter 125g mature red Cheddar, grated 1 small onion, grated 2 tbsp chives, snipped 250ml milk 1 tbsp white wine vinegar 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Sift the flour, bicarbonate of soda, paprika and half of the salt into a mixing bowl. Add the butter and rub it in until crumbly. 2 Stir in the Cheddar, reserving about one tablespoon for the topping. Stir in the grated onion and chives. 3 Whisk the milk and vinegar together in a jug, then stir into the mixing bowl. 4 Turn the dough out onto a floured surface and quickly shape it into a round. Transfer to a baking tray and cut an X into the top using a long knife. www.easyfood.ie
EF110_88-92_Baking_.indd 89
5 Sprinkle the reserved Cheddar and remaining salt over the top. Bake in the centre of the oven for 35-45 minutes, or until it is risen and sounds hollow when tapped underneath. Per Serving 263kcals, 6.8g fat (4g saturated), 40.5g carbs, 1.7g sugars, 9.2g protein, 1.6g fibre, 0.564g sodium
Fiona Lowry “I will definitely bake this bread again. I like recipes where everything is in one bowl and not much washing up is required! It is an easy one to make with the kids (even though they didn't want the onions in it!). This was a really nice, unusual twist on a regular soda bread. It was a real mixture of sweet and savoury and a perfect match for a bowl of hearty vegetable soup in this cold weather. I think a little drizzle of pesto could be nice too!”
Easy Food 89
17/02/2016 14:18
BROWN BREAD SCONES Makes 20 450g plain flour, plus extra for dusting 450g coarse wholemeal flour 1 tsp bicarbonate of soda 1 tsp salt 100g wheat bran 50g cold butter, cubed 1 tbsp golden syrup 600ml buttermilk, plus extra for brushing 1 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7. Combine the flours, bicarbonate of soda, salt and wheat bran in a bowl.
90 Easy Food
EF110_88-92_Baking_.indd 90
2 Rub the butter into the flour mixture with your fingertips until crumbly. 3 Make a well in the centre of the mixture and add the golden syrup and buttermilk. Stir quickly until combined. 4 Roll out the dough until it is about 2cm thick and stamp out rounds using a biscuit cutter. 5 Place onto a baking tray, brush with a small bit of buttermilk and bake for 20-25 minutes until golden and risen.
Per Serving 196kcals, 3.2g fat (1.5g saturated), 36.4g carbs, 1.8g sugars, 6.8g protein, 4.8g fibre, 0.228g sodium
MARCH 2016
17/02/2016 14:19
cooking for fun baking twists
LEMON MERINGUE DRIZZLE CAKE Serves 12 200g butter, at room temperature 200g caster sugar Zest and juice of 3 lemons 3 eggs 225g self-raising flour 50g full-fat natural yoghurt 100g lemon curd 150ml whipped cream 3 meringue nests, crushed 200g icing sugar, sifted
www.easyfood.ie
EF110_88-92_Baking_.indd 91
1 Preheat the oven to 170ËšC/150ËšC fan/gas mark 3. Grease a standard 900g loaf tin and line with parchment paper. 2 Beat the butter, caster sugar and lemon zest in a large bowl until pale and fluffy. Reserve the lemon juice for later. 3 Alternate beating in the eggs and flour until just combined. 4 Stir in the yoghurt and two tablespoons of the lemon curd until smooth. 5 Spread into the tin and bake for 50-60 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool completely. 6 Beat the remaining lemon curd with the
whipped cream until combined. Fold through the meringue pieces. 7 Whisk the lemon juice with the icing sugar until smooth. 8 When the cake has cooled, slice it in half down the centre and fill with the whipped cream mixture. Top with the other half of the cake and drizzle over the lemon juice glaze.
Per Serving 423kcals, 22.2g fat (13.1g saturated), 55.6g carbs, 39.7g sugars, 4.9g protein, 0.9g fibre, 0.156g sodium
Easy Food 91
17/02/2016 14:19
APPLE CRUMBLE FLAPJACKS Makes 12 120g brown sugar 75g butter 1 x 397g tin of condensed milk 3 large apples, peeled, cored and cubed 1 tbsp cinnamon 1 tsp vanilla extract 2 tbsp golden syrup 400g gluten-free oats To serve: Custard
92 Easy Food
EF110_88-92_Baking_.indd 92
1 Preheat the oven to 200ËšC/180ËšC fan/ gas mark 6 and line a large baking tin with parchment paper. Combine the brown sugar, butter and condensed milk in a saucepan over a medium heat and cook, stirring, until smooth and creamy. 2 Add the apples and cinnamon and cook for five minutes until the mixture is thick. Bring to a simmer, then remove from the heat and stir in the vanilla extract and golden syrup. 3 Place the oats in a mixing bowl. Stir in the liquid mixture until combined. 4 Spread into the baking tin and bake for 25-30 minutes until golden brown.
5 Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. Slice into individual bars and serve with custard.
Per Serving 363kcals, 10.7g fat (5.2g saturated), 62.1g carbs, 35.8g sugars, 7.9g protein, 5.1g fibre, 0.09g sodium
MARCH 2016
17/02/2016 14:20
kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
94-98
IN THIS SECTION WE ❤ HOME ECONOMICS P94
Our Home Ec expert helps us celebrate World Home Economics Day
www.easyfood.ie
EF110_XX Intro Pages.indd 93
EASY JUNIORS P97
Whip up this easy, tasty mac 'n' cheese in no time!
Easy Food 93
17/02/2016 15:26
We ❤ Home Ec Roisín Lydon of St. Angela's College, Sligo, helps us celebrate World Home Economics Day
H
ere at Easy Food, we have a long-standing relationship with the Association of Teachers of Home Economics. With World Home Economics Day approaching on March 21st, we thought this was a good time to reflect on what we’ve learned from this partnership. Home Ec is a very valuable subject, teaching the next generation literacy in terms of food, finance, consumer culture, health and the environment, 94 Easy Food
EF110_94-95_HomeEc.indd 94
empowering them and giving them what is needed to achieve independence. One of the most important things we’ve learned from Ireland’s Home Ec teachers over the past decade is why and how to plan meals. It requires plenty of organisation and thinking ahead, but we’ve definitely reaped the rewards in terms of saving money and time. Here are some of the top tips they’ve shared with us over the years. MARCH 2016
17/02/2016 14:32
kids’ kitchen home economics
Things to consider when planning family meals on a budget • Write a stocklist of the contents of the fridge and storecupboard before going to the shops. • Plan out weekly meals and be sure never to shop on an empty stomach to avoid impulse buys. • Use up dinner leftovers for your lunch the next day, e.g. use any extra pasta in a salad. • Cook in bulk and freeze extra food in individual portions for another day. This works well with soups, stews, bakes and sauces. • Look for genuine price reductions, e.g. buy one, get one free. • Stale bread can be processed to make breadcrumbs. • Eggs, milk and cheese are relatively cheap and nourishing sources of protein to include in meals. • Pulses and beans are cheap and great sources of fibre. They add bulk to meals such as curries and stews.
Calculating the cost of a meal To work out the cost of a meal, you first need to calculate the price of each ingredient listed. Add them up to get the total cost of the dish, then divide this figure by the number of people eating to get the cost per portion.
Guidelines for planning healthy and filling meals • Buy ingredients in season – they are cheaper, fresher and more nutritious. • Ensure that you vary the dishes prepared weekly so that everyone eats a balanced, varied diet and children do not get bored. • Increase the fibre content by choosing wholegrain options instead of white. This keeps you fuller for longer and prevents constipation. The recommended daily allowance of fibre is 18-25g.
Every meal should contain at least one food from each of the following groups: ➤ Cereals/carbohydrates – potatoes, brown rice, wholegrain pasta, couscous, etc. ➤ Fruit/vegetables – broccoli, carrots, spinach, cabbage, peppers, etc. ➤ Dairy – milk, cheese and yoghurt. ➤ Protein – chicken, beef, pork, turkey, lamb, ham, eggs, tofu, lentils, beans and nuts.
WHED 2016 is The theme for Skills ics Literacy: "Home Econom er m d Consu s." for Families an
Happy World Home Economics Day!
Top tips for preparing family dinners
• Plan ahead. At the weekend, make a list of all midweek meals so that you can purchase all the necessary ingredients for the week ahead. • Prepare in advance. The evening before, or on a day off, prepare necessary vegetables and/or marinate meat. Store the prepped food in a container in the fridge. • Go slow. Prepare ingredients before work, then leave them to cook in a slow cooker. This way, you can enjoy a hot, healthy meal as soon as you get home from work. • Bulk up. Prepare and cook extra so that it can be frozen and defrosted another night – it's almost like a homemade ready meal! • Time it. If you manage your time correctly, other household tasks can be completed while dinner’s in the oven. Multi-tasking win!
www.easyfood.ie
EF110_94-95_HomeEc.indd 95
Easy Food 95
17/02/2016 14:33
g n i t n are
easy easy parenting
Ireland’s No.1 pregnancy & baby maga zine
ONLY
€2
ISSUE
29
Feb /Mar 2016
Mellow yellow fashion • Weaning: Baby’s first foods • Floral maternity
Expert Advice Just For You
wear • Family recipes • Crafty fun
Going it alone Solo
Brain food
More than words
Trim, toned tummy?
IVF treatment
Milestones in toddler’s speech
BUNDLES OF JOY
Multiple Births
+ Sa
Oil kids need
9
TOP TIPS
Rash decision
soothing solutions
fety net
EF110_96_Easy Parenting_Ad.indd 96
£2.00 – UK
NOW
FEBRUARY/MARCH 2016
ON SALE
Is your tween being cyberbullied? Real mums... real solutions
EP29_001_Cover.indd 1 12/02/2016 17:14
Watch out for the February/March issue of Easy Parenting, which is on shelf now – a must-read for all parents! Find out all you need to know about: ✔ Pregnancy health ✔ Top tips for new mums ✔ Online safety advice ✔ Easy to follow family recipes ✔ Fabulous floral maternity fashion ... plus the chance to win a two night break in Dingle
17/02/2016 11:38
kids’ kitchen easy juniors
EASY JUNIORS
Whip up this easy, tasty mac ‘n’ cheese in no time!
www.easyfood.ie
EF110_97-98_EasyJuniors.indd 97
Easy Food 97
17/02/2016 15:13
Easy Food EASY ONE-POT MACARONI AND CHEESE
:-)
juniors
ep! and ke Cut out
1
2
3
4
Serves 6
1 chicken stock cube 480ml water 140g evaporated milk 180ml fresh milk 300g elbow macaroni 30g butter 200g Cheddar, grated ¼ tsp smoked paprika ¼ tsp mustard powder Salt and black pepper To serve: Cherry tomatoes, halved Crispy bacon, crumbled 1 Place the chicken stock cube in a measuring jug. Boil the kettle, then ask an adult to help you fill the jug with 360ml of boiling water. Stir the water until the stock cube dissolves. Put a large pot over a high heat and ask an adult to pour in the chicken stock. 2 Add the water, evaporated milk and 120ml of the fresh milk. 3 Stir in the macaroni. 4 Bring the mixture to a boil and immediately turn the heat down to medium-low so that it simmers. Cook for five minutes until the pasta is cooked, stirring constantly. You can test if it’s cooked by carefully stabbing a piece with a fork. Let it cool down and then take a little bite. If it’s still too hard, give it another few minutes and then test it again. 5 Remove the pot from the heat and let it sit for 1-2 minutes. Stir in the butter. 6 Place the pot back over a low heat and add the grated cheese a little at a time, stirring it in as it melts. 7 Add half of the remaining milk and stir it in. If the sauce is not creamy enough, add the rest of the milk. 8 Stir in the smoked paprika, mustard powder and some salt and pepper. Stir everything together. Serve immediately topped with some cherry tomatoes and crumbled crispy bacon, or just eat as it is!
5
6
7
8
Per Serving 330kcals, 9.8g fat (5.7g saturated), 42.3g carbs, 5.5g sugars, 17.6g protein, 1.7g fibre, 0.561g sodium
98 Easy Food
EF110_97-98_EasyJuniors.indd 98
MARCH 2016
17/02/2016 15:15
DIR3688_Kelkin Wafer_ 276x206(HR).pdf
1
16/02/2016
14:20
• T RY O U R •
NEW
Gluten free WAFER RANGE
www.easyfood.ieFor
EF110_099_Kelkin_AD.indd 99
our full range of products visit us today at Kelkin.ie or find us on Facebook
Easy Food 99
17/02/2016 12:29
O ¤2 NL .9 Y 0
MAGAZINE ly On 90
. ¤2
TY • BACKSTAGE BEAU FRONT ROW FASHION
INA!T W A WEEK
JANUARY 2016
DETOX your
ly On
Wardrobe
.90 ¤2
(secret stylist tricks)
5Love Rules
SULTS
RE RE PUT FRON P ROW AM FA BOOTC 99) SHION • BACKSTAGE BEAUTY orth €1,2 w
PLUS
The Diet Plan Ireland’s hottest model swears by
that will change your life!
Don’t Care Big Hair,mp oos
cé! n o y e b n w be youSrtroong. Focused. Fit. TYehare YEOxU! The ultimate New Files
volume sha put to the test
FEBRUARY
2016
ROMANCE IN TH E STARS
(and get a date, on how tous co!) pe he moves on when
Diets Made Easy
001_X35_COVER.indd
1
our secret game chan gers (from ‘brie
body’ to Brie’s body!)
£2.75
your 2016 lov predictions e
11/12/2015 14:05
WIN!
A ROMANTIC VALENTINE’S GETAWAY WORTH €1,000
A Clean Sweep
Our tester panel’s top-rated clean ser (and it’s a budget buy!)
Spring Bride Trend Guide
Join XPOSÉ Magazine on:
@xposemag
001_X36_COVER.indd
1
Just launched! Snapchat XPOSEeditor
£2.75
s/s16 must-have hairbands!
22/01/2016 12:11
FASHION, BEAUTY, FOOD, HEALTH & FITNESS AND SO MUCH MORE, EVERY MONTH! EF110_100_Xpose_Ad.indd 100
17/02/2016 12:39
make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
102-118 IN THIS SECTION
MOTHER'S DAY BRUNCH P102
Treat mum to a delicious gluten-free meal on her special day
www.easyfood.ie
EF110_XX Intro Pages.indd 101
GLUTEN, BE GONE! P106
These dishes make coeliac-friendly cooking easier than ever
Easy Food 101
17/02/2016 15:27
Mother's DAY BRUNCH Treat your mum to a delicious gluten-free spread on her special day
102 Easy Food
EF110_102-105_Brunch_.indd 102
MARCH 2015
17/02/2016 15:16
make it healthy! brunch
Grapefruit rosé mimosa
Serves 4
350ml grapefruit juice, chilled ½ x 750ml bottle of sparkling rosé, chilled 4 edible flower blossoms (optional)
www.easyfood.ie
EF110_102-105_Brunch_.indd 103
1 Pour the grapefruit juice into tall stemmed glasses until half-full. Top up with the sparkling rosé. Serve with edible flower blossoms, if desired. Per Serving 93kcals, 0.1g fat (0g saturated), 16.2g carbs, 5.9g sugars, 0.5g protein, 0.9g fibre, 0g sodium
x
Easy Food 103
17/02/2016 15:20
Cheesecake yoghurt parfaits Serves 4
100g pure oats 50g flaked almonds Pinch of cinnamon Pinch of salt 60ml honey 2 tbsp vegetable oil ½ tbsp vanilla extract 400g low-fat vanilla Greek yoghurt 4 tbsp light cream cheese 300g mixed berries
104 Easy Food
EF110_102-105_Brunch_.indd 104
1 Preheat the oven to 150ËšC/130ËšC fan/gas mark 2. Line a baking tray with parchment paper. In a large bowl, toss together the oats, almonds, cinnamon and salt. 2 Whisk the honey, oil and vanilla in a small bowl. Pour over the oats and stir to coat. Spread onto the tray and bake for 45 minutes, stirring every 15 minutes. 3 Leave the granola to cool completely, then press half of the mixture into the bottom of four
serving glasses. 4 Beat the yoghurt with the cream cheese until thickened. Layer half of this into the glasses. 5 Top with half of the berries. Repeat the layers to fill the glasses. Serve chilled. Per Serving 441kcals, 18.4g fat (4.3g saturated), 54.8g carbs, 29.2g sugars, 16g protein, 6.8g fibre, 0.111g sodium
MARCH 2015
17/02/2016 15:21
make it healthy! brunch
Crab cake Benedict Serves 4
For the crab cakes: 250g potatoes, cubed 300g white crabmeat 2 spring onions, finely chopped Zest and juice of 1 lemon, plus extra wedges to serve 2 tbsp fresh dill, finely chopped Salt and black pepper 2 tbsp gluten-free flour 1 egg, lightly beaten 1 slice of day-old gluten-free bread, crumbled Vegetable oil, for cooking For the hollandaise: 1 tbsp white wine vinegar 3 egg yolks 70ml cold butter, cubed A squeeze of lemon juice
www.easyfood.ie
EF110_102-105_Brunch_.indd 105
To serve: 2 tbsp white wine vinegar 4 large eggs Chives, finely chopped Crispy roasted baby potatoes Roasted asparagus 1 Boil the potatoes in a large pot of salted water for 15 minutes, then drain and leave to steam dry in the pan for five minutes. Mash, then leave to cool. 2 In a large bowl, mix the crabmeat, spring onions, lemon zest, lemon juice and dill. Stir in the mashed potato and season well. 3 Shape the mixture into four large patties. Refrigerate for 20 minutes. 4 Meanwhile, make the hollandaise. Whisk the vinegar and egg yolks for two minutes in a bowl set over a saucepan of simmering water. Slowly whisk in one cube of butter until melted. 5 Continue whisking in the butter, bit by bit, until the sauce reaches a mayonnaise-like consistency (this will take about 10 minutes).
Remove from the heat, add the lemon juice and season to taste. 6 Put the flour, egg and breadcrumbs into three separate bowls. Dust the crab cakes all over with the flour, then dip into the egg and coat with breadcrumbs. 7 Heat enough oil in a frying pan to come about 1cm up the side. When hot, cook the crab cakes for 3-4 minutes per side until golden brown. Keep warm. 8 Bring a saucepan of water to the boil, then reduce to a medium-low heat. Add half a tablespoon of vinegar, then use a slotted spoon to swirl the water into a whirlpool. Break an egg into a teacup, then gently slide it into the swirling water. 9 Cook, without stirring, for 3-4 minutes, until the white is set but the yolk looks runny. Repeat with the remaining vinegar and eggs. 10 Top each crab cake with a poached egg, hollandaise and chopped chives. Serve warm with lemon wedges, roasted baby potatoes and asparagus. Per Serving 506kcals, 35.6g fat (13.9g saturated), 27.8g carbs, 4.3g sugars, 21.3g protein, 3.6g fibre, 0.889g sodium
Easy Food 105
17/02/2016 15:22
GLUTEN,
be gone!
All of the flavour without any fuss, these dishes make coeliac-friendly cooking easier than ever
106 Easy Food
EF110_106-118_Coeliac.indd 106
MARCH 2016
18/02/2016 12:53
make it healthy coeliac cooking
PEANUT BUTTER RAISIN COOKIES Makes 12 250g smooth peanut butter 180ml maple syrup, plus extra if needed 120g gluten-free oat flour 150g raisins 1 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4 and line a baking tray with parchment paper. Heat the peanut butter and the syrup in a small saucepan over a medium-low heat until melted. 2 Add the flour to a large mixing bowl. Add the peanut butter mixture, stirring to
www.easyfood.ie
EF110_106-118_Coeliac.indd 107
combine. If needed, add up to two more tablespoons of syrup to help the mixture come together as a dough. 3 Stir in the raisins. 4 Divide the dough into 12 balls and space them evenly apart on the tray. Use the back of a fork to press each down slightly. 5 Bake for 18-20 minutes until golden brown. Cool for five minutes on the tray, then transfer to a wire rack to cool completely.
Per Serving 253kcals, 11.3g fat (2.3g saturated), 34.7g carbs, 21.4g sugars, 7g protein, 2.7g fibre, 0.007g sodium
Easy Food 107
17/02/2016 16:13
BANANA CHOCOLATE CHIP MUFFINS Makes 12 2 ripe bananas, mashed 200g honey 2 tbsp non-fat Greek yoghurt 2 tbsp apple sauce 2 large egg whites 1 tsp vanilla extract 125g gluten-free plain flour 90g gluten-free oat flour 1 tsp baking powder ½ tsp salt ¼ tsp ground cinnamon 60g chocolate chips 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper liners. 2 Mix the first six ingredients in one bowl, then mix the remaining ingredients (except for the chocolate chips) into a second. 3 Stir the dry ingredients into the wet ones until just blended. 4 Divide the batter among the muffin cups and sprinkle over the chocolate chips. 5 Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Per Serving 169kcals, 2.2g fat (1.2g saturated), 35.4g carbs, 19.2g sugars, 3.1g protein, 2.7g fibre, 0.139g sodium
Top Tip
If you can’t find gluten-free oat flour, you can blend gluten-free oats (also called ‘pure oats’) in a food processor until fine.
108 Easy Food
EF110_106-118_Coeliac.indd 108
MARCH 2016
17/02/2016 16:15
make it healthy coeliac cooking
BUTTERNUT SQUASH ASIAN NOODLES Serves 4-6 1 small butternut squash, peeled and chopped 1 red onion, sliced into thin wedges 2 tbsp vegetable oil Salt and black pepper ½ x 400g tin of chickpeas, rinsed and drained 400g button mushrooms, quartered 2 tbsp sesame seeds 1 tbsp tamari 1 tsp sesame oil 4 spring onions, chopped 300g soba noodles (also called buckwheat noodles)
2 Ten minutes before the squash and onions are done, add the chickpeas and mushrooms to a second tray. Toss with the sesame seeds, half of the tamari and the remaining vegetable oil. 3 Place in the oven and roast for 10 minutes while the squash and onions finish cooking. 4 Remove everything from the oven and transfer to a large bowl. Add the sesame oil, spring onions and remaining tamari. Toss to combine, cover with foil and set aside. 5 Cook the soba noodles according to the package directions. Toss with the roasted vegetables and serve warm. Per Serving 520kcals, 11.4g fat (1.7g saturated), 88.1g carbs, 10.3g sugars, 23.8g protein, 14.1g fibre, 0.615g sodium
x
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with foil. Toss the butternut squash and onions with half of the vegetable oil and some salt and pepper until coated. Spread onto the tray in a single layer and place in the oven to roast for 30 minutes until tender and caramelised.
www.easyfood.ie
EF110_106-118_Coeliac.indd 109
Easy Food 109
17/02/2016 16:15
MEDITERRANEAN CAULIFLOWER PIZZA Serves 4 1 medium head of cauliflower, trimmed and broken into small florets 1 tbsp olive oil Salt and black pepper Juice of 2 lemons 6 sun-dried tomatoes packed in oil, chopped 60g pitted black olives, sliced 1 egg, lightly beaten 40g Parmesan, grated ½ tsp dried oregano 100g Mozzarella, grated A small handful of fresh basil, chopped 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with parchment paper. Grease the parchment paper with oil to avoid sticking. 2 Add the cauliflower florets to a food processor. Pulse until it resembles rice.
110 Easy Food
EF110_106-118_Coeliac.indd 110
3 Heat one teaspoon of the oil in a frying pan over a medium heat and add the cauliflower. Season with salt and pepper and cook, stirring occasionally, for 8-10 minutes until the cauliflower is soft but not browned. Remove from the heat and leave to cool. 4 Toss the lemon juice, sun-dried tomatoes and olives until combined. Set aside. 5 Stir the egg, Parmesan, oregano and half of the Mozzarella into the cooled cauliflower. Spread the mixture onto the baking sheet and shape into an even round. Drizzle the remaining oil over the top. 6 Bake for 10-14 minutes until browned. Scatter the tomato mixture and remaining Mozzarella over the top and bake for another 10 minutes until browned. Scatter the basil over the top just before serving.
Per Serving 222kcals, 13.4g fat (5.3g saturated), 13.6g carbs, 6.9g sugars, 15g protein, 4.6g fibre, 0.462g sodium
MARCH 2016
17/02/2016 16:16
STEP-BY-STEP GUIDE TO MAKING A CAULIFLOWER PIZZA BASE 1
2
3
4
5
6
7
8
9
10
11
12
www.easyfood.ie
EF110_106-118_Coeliac.indd 111
make it healthy coeliac cooking
Easy Food 111
18/02/2016 12:31
Fatma Rahman “These had a very good flavour. Fish is my husband’s all-time favourite; usually I am not very fond of fish but I cleaned my plate! This method was not new to me: using rice flour with fish or chicken is traditional in our native home, so I did not face difficulties while cooking. The soda water was the only ingredient new to me. We are quite health conscious, but very occasional deep-frying is alright. My tip is to add a pinch of dried herbs into the rice flour used for dredging, adding extra flavour.”
CRISPY FISH BITES Serves 4 4 large potatoes, peeled and cubed Vegetable oil, for frying 1 tbsp baking powder 2 tsp salt, plus more for serving ½ tsp black pepper 400g rice flour 350ml soda water 1 egg, lightly beaten 450g cod or haddock fillets, cut into bitesized pieces 60g butter 2 tbsp fresh chives, chopped 60g petits pois ½ tbsp malt vinegar To serve: Tartare sauce
1 Add the potatoes to a large saucepan. Fill with cold water, then bring to a boil over a medium-high heat. Continue cooking for about 15 minutes until tender. 2 Meanwhile, heat enough oil to come about 6cm up the sides of a deep frying pan. 3 Combine the baking powder, salt, pepper and 320g of the flour in a large bowl. Whisk together the soda water and egg, then pour into the dry ingredients. Stir until smooth. 4 Pour the remaining flour into a shallow dish. Dredge the fish pieces in the flour, then coat them in the batter. Let any excess batter drip off. 5 Carefully lower into the hot oil and cook for 4-5 minutes until crisp and brown. Drain on a plate lined with kitchen paper, season lightly and keep warm. 6 Drain the potatoes and mash in the butter, chives, petits pois and vinegar. 7 Serve the fish on a bed of the mash with tartare sauce on the side.
Per Serving 1,013kcals, 25.6g fat (10.6g saturated), 158.4g carbs, 5.2g sugars, 35.9g protein, 12.6g fibre, 1.883g sodium
112 Easy Food
EF110_106-118_Coeliac.indd 112
MARCH 2016
17/02/2016 16:22
make it healthy coeliac cooking
CARROT “CAKES” WITH SPICED YOGHURT Makes 7-8 4 large eggs, beaten 450g carrots, peeled and grated A handful of fresh coriander, chopped 20g rice flour Salt and black pepper 2½ tbsp olive oil 250g natural yoghurt ¼ tsp cumin 100g rocket 1 tbsp lemon juice
oven while you repeat this step using the rest of the batter. 3 Meanwhile, season the yoghurt with the cumin, salt and pepper. 4 Toss the rocket with the lemon juice and the remaining oil. 5 Serve the cakes on a bed of rocket with the seasoned yoghurt for dipping. Per Serving 136kcals, 8.9g fat (2.2g saturated), 9.8g carbs, 4.7g sugars, 5.2g protein, 1.7g fibre, 0.112g sodium
1 Mix the eggs, carrots, coriander and flour in a large bowl (the mixture will be loose); season well with salt and pepper. 2 Heat two tablespoons of the oil in a large frying pan over a medium-high heat. Add two large scoops of the carrot mixture to the hot pan, pressing each to about a 1cm thickness. Cook for about three minutes until golden brown and crisp, then flip and cook for another two minutes. Keep the cakes warm in a low
www.easyfood.ie
EF110_106-118_Coeliac.indd 113
Easy Food 113
17/02/2016 16:23
114 Easy Food
EF110_106-118_Coeliac.indd 114
MARCH 2016
17/02/2016 16:23
make it healthy coeliac cooking
PULLED PORK WITH POLENTA Serves 4 900g boneless pork shoulder Salt and black pepper 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, crushed 2 tbsp tomato purée 120ml red wine 2 x 400g tins of chopped tomatoes 4 sprigs of fresh thyme 2 sprigs of fresh rosemary 2 dried bay leaves 500ml water
What is polenta?
An Italian storecupboard staple, polenta is part of the peasant cuisine of northern Italy and is made by grinding corn into meal. It has a rich yellow colour and a slightly sweet flavour. The word "polenta" actually refers to the dish made with the cornmeal, but is often used to describe the cornmeal itself. If you prefer, just serve this pork on a bed of mashed potato.
STEP-BY-STEP GUIDE TO MAKING POLENTA 1
2
3
4
For the polenta: 750ml water 120g coarse polenta 50g butter 30g Parmesan, grated, plus more for serving A small handful of fresh parsley, chopped Extra-virgin olive oil, for drizzling 1 Season the pork with salt and pepper. Heat the oil in a large pot over a high heat and cook for about 10 minutes, turning often, until wellbrowned. Transfer to a plate and set aside. 2 Reduce the heat to medium and add the onion and garlic to the pot. Cook for five minutes until golden brown and soft. 3 Stir in the tomato purée and continue to cook for five minutes. 4 Stir in the wine, scraping up any browned bits with a wooden spoon. Let it bubble and cook for five minutes until reduced. 5 Add the tomatoes, herbs and water. Add the pork, along with any juices on the plate. 6 Bring the liquid to a boil, then reduce the heat and simmer, partially covered, for about 2½-3 hours until the pork is very tender and the sauce is thick. 7 Bring the water for the polenta to a boil. Gradually add the polenta, whisking constantly. Reduce the heat to medium-low and cook, stirring often, for 20-25 minutes until the polenta is tender and creamy. 8 Stir in the butter and Parmesan until melted. Season to taste. 9 Remove the pork from the pot and use two forks to shred it into large chunks. Spoon the polenta into bowls or onto a platter, then top with the pork. Top with parsley, Parmesan and a drizzle of oil. Per Serving 698kcals, 27.5g fat (11.5g saturated), 40.2g carbs, 8g sugars, 66.6g protein, 5g fibre, 0.333g sodium
www.easyfood.ie
EF110_106-118_Coeliac.indd 115
Easy Food 115
17/02/2016 16:24
Packed with protein and healthy fats!
116 Easy Food
EF110_106-118_Coeliac.indd 116
AUGUST/SEPTEMBER MARCH 2010 2016
17/02/2016 16:25
make it healthy coeliac cooking
CHICKEN, FETA AND SWEET POTATO ROAST SALAD Serves 4 1 red onion, sliced into thin wedges 2 large sweet potatoes, peeled and chopped 1 tbsp vegetable oil 1 tsp balsamic vinegar Salt and black pepper 100g chorizo, sliced 4 chicken fillets, chopped into bite-sized pieces 1 tsp Cajun spice mix 100g mixed salad leaves 50g Feta, crumbled 1 ripe avocado Juice of ½ a lime 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Toss the onion and sweet potatoes with the oil and vinegar on a baking tray. Spread into an even layer and season well. Roast for 30 minutes until tender. 2 Meanwhile, add the chorizo slices to a frying pan over a medium-high heat. Cook for 5-7 minutes until the chorizo is crispy and has released its oils. 3 Use a slotted spoon to remove the chorizo from the pan and set aside. Toss the chicken with the Cajun spice and add to the pan. Cook for 7-9 minutes until cooked through. 4 Divide the salad leaves among serving bowls, or place on a large platter. Toss the chicken and chorizo with the roast vegetables and serve on top of the leaves. 5 Scatter over the Feta. Peel the avocado and slice the flesh. Add to the top of the salad with a squeeze of lime juice. Per Serving 684kcals, 35.7g fat (11g saturated), 39.7g carbs, 2.5g sugars, 49.9g protein, 8.6g fibre, 0.63g sodium
RASPBERRY GINGER LOAF Makes 12 1½ tsp baking powder 200g gluten-free plain flour 1 egg 200g light brown sugar 100g butter, melted 120ml fresh milk 2cm piece of fresh ginger, peeled and grated 40g desiccated coconut, plus extra for serving 200g raspberries, plus extra for serving www.easyfood.ie
EF110_106-118_Coeliac.indd 117
To serve: Whipped cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line a 900g loaf tin. 2 Sift the baking powder and all but one tablespoon of the flour into a bowl. Whisk the egg, brown sugar, butter, milk, ginger and coconut in a separate mixing bowl. 3 Toss the raspberries with the reserved tablespoon of flour, then gently fold them
into the batter. 4 Pour into the loaf tin and bake for 40-50 minutes until a skewer inserted into the centre comes out clean. Leave to cool for five minutes in the tin, then transfer to a wire rack to cool completely. Serve with whipped cream, coconut and raspberries. Per Serving 227kcals, 9.9g fat (6.5g saturated), 33.9g carbs, 18.1g sugars, 2.4g protein, 3.6g fibre, 0.115g sodium
Easy Food 117
17/02/2016 16:29
LEMON TART Serves 8 200g ground almonds 35g cornflour 50g caster sugar 100g cold butter, cubed For the filling: 4 eggs, lightly beaten 100g caster sugar 200ml double cream
118 Easy Food
EF110_106-118_Coeliac.indd 118
1 tsp lemon zest 80ml lemon juice 1 Grease a 20cm round loose-bottomed baking tin. Combine the ground almonds, cornflour and sugar in a large mixing bowl. 2 Rub in the butter with your fingertips until the mixture resembles breadcrumbs. 3 Press into the bottom and up the sides of the tin. Chill for 20 minutes. 4 Preheat the oven to 180ËšC/160ËšC fan/gas
mark 4 and bake the crust for 12-15 minutes until golden brown. 5 Whisk all the ingredients for the filling in a bowl, then leave to stand for five minutes. 6 Pour the mixture into the base and bake for 30-35 minutes or until just set. Cool for 15 minutes, then refrigerate for at least four hours until chilled. Per Serving 518kcals, 39.7g fat (17.1g saturated), 35.4g carbs, 26.7g sugars, 10.1g protein, 3.5g fibre, 0.129g sodium
MARCH 2015
18/02/2016 10:56
All the know-how you need to develop your cooking skills and become an expert in the kitchen
www.easyfood.ie
EF110_119-125_The_Inside_Track.indd 119
Easy Food 119
17/02/2016 16:34
Get to know your…
TYPES OF CHEESE Blue cheese
Blue cheese is made by inoculating a cheese with penicillin mould, which then grows within the cheese as it ages. These cheeses have distinct veins ranging in colour from pale green to dark blue, can be soft or firm and are often strong in flavour. Roquefort, from France, is one of the most famous blue cheeses, while Cashel Blue is a wellknown Irish example.
Bloomy rind cheese
Whey cheese
These cheeses, such as Ricotta, are made from whey — a by-product from making other cheeses that is otherwise discarded.
Fresh cheese
Brie and Camembert are the most famous examples of this style of cheese; Cooleeney is a good Irish example. Bloomy rind cheeses begin life firm and chalky in texture, but are aged from the outside in by exposing them to mould.
For these most basic cheeses, milk is simply curdled and drained. Examples include cottage cheese, cream cheese, queso fresco, paneer and fresh goat's milk chèvre. These cheeses are soft and spreadable, with a mild flavour.
Pasta filata cheese
Washed rind cheese
Washed-rind cheeses ripen inwards like bloomy rinds, but are periodically washed with brine, beer, wine or brandy and spices, making their surfaces amenable to a certain type of bacteria that imparts pungent odours and distinctive flavours. Often orange on the outside, examples include the Italian Taleggio and the Irish Ardrahan. 120 Easy Food
EF110_119-125_The_Inside_Track.indd 120
Also known as stretched curd cheeses, the most common example of this type is Italian Mozzarella, although there are some excellent Irish Mozzarella varieties being made such as Toonsbridge Dairy or Macroom. Fresh curds are stretched and kneaded in hot water to form a ball of mild, fresh cheese with a loose texture.
Hard cheese
Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into moulds under pressure and aged for a longer time than soft cheeses. Traditional Cheddar is made in this way, as are Parmigiano Reggiano and certain Irish cheeses such as Coolea and Corleggy.
MARCH 2016
17/02/2016 16:35
KITCHEN SKILLS
JUST ONE SMALL HANDFUL CONTAINS
EAT MORE…ALMONDS
32%
turated Monounsa those fats like onds lm found in a ealthy, -h rt a e are h be but shouldd in e m u s n o c n. moderatio
OF THE RDA OF MANGANESE
FULL OF ANTIOXIDANTS
RICH IN MINERALS
REDUCE THE RISK OF HEART DISEASE
JUST ONE SMALL HANDFUL CONTAINS
20%
JUST ONE SMALL HANDFUL CONTAINS
37%
OF THE RDA OF MAGNESIUM LOWER BAD CHOLESTEROL AND PRESERVE HEALTHY CHOLESTEROL
OF THE RDA OF VITAMIN E
JUST ONE SMALL HANDFUL CONTAINS 3.5G OF FIBRE AND 6G OF PROTEIN! BOTH HELP PEOPLE FEEL MORE FULL AND CONSEQUENTLY EAT FEWER CALORIES.
Quick question
Why do you need to stir risotto so much? Stirring the rice is important, as it releases the starches that give the dish its creamy texture. However, it isn’t true that risotto needs to be stirred constantly; in fact, stirring it too much will make the rice gluey and sticky. Find a middle ground and stir it every couple of minutes.
TOP TIP Get more out of dried herbs! Before adding them to a recipe, rub dried herbs between your hands vigorously, as if you’re warming your hands. This will break the herbs up into smaller pieces, exposing more of their surface area and releasing some of the essential oils, rendering them more fragrant and flavourful. www.easyfood.ie
EF110_119-125_The_Inside_Track.indd 121
Easy Food 121
17/02/2016 16:36
1
BEING UNPREPARED
Because stir-frying is such a quick cooking method, we can’t stress enough how important it is to get everything prepped before you start cooking. Chop all of your meat and veg, grate your ginger and crush your garlic – it makes life much easier when you can simply throw ingredients into the wok.
2
CHOPPING TOO BIG
Set yourself up for quick cooking by chopping meat and vegetables into small, bite-sized pieces so that they cook evenly.
3
WRONG TYPE OF PAN
4
WRONG TYPE OF OIL
5
6
TOO WET
As stir-frying is done over a high temperature, it’s crucial to choose an oil that can take the heat: try coconut, rapeseed, peanut, vegetable or avocado oil. If you want to include some sesame oil for flavour purposes, it’s best to drizzle it over the dish once it’s cooked.
TOO LOW A HEAT
A quick cooking method, stirfrying should be done over a high heat and the food in the pan should be sizzling at all times. Keep ingredients moving constantly by stirring with a wooden spoon and shaking the pan. As soon as the food is cooked, remove it from the wok and move onto the next item; each food should take less than a minute if the pan is hot enough.
Keep your stir-fry dry until cooked in order to avoid steaming your food. Dry vegetables thoroughly after washing them, and don’t add your sauce until the very end, giving it just enough time to heat through.
7
OVER-CROWDING
Likewise, adding too much food to the wok at one time will mean your food is steamed, rather than stir-fried. Brown your meat first, then set aside while you cook your vegetables – if you have plenty of veg, you may also want to consider doing this in batches. Add the meat back in at the end when adding the sauce.
7
ST I R-F RY 122 Easy Food
EF110_119-125_The_Inside_Track.indd 122
NS
Non-stick pans, particularly ones coated with Teflon, shouldn't be used over the high temperatures necessary for stir-frying. A wok is best, as it can handle a lot more volume than a pan. If you don’t own a wok, use the largest stainless steel pan you have, choosing width over depth.
I S
MARCH 2016
17/02/2016 16:36
ON THE LAMB
EXPERT BUTCHER DAVE LANG GIVES US THE LOW-DOWN ON LAMB Why is lamb so popular around Easter? Lamb is popular at Easter time because the lambs born in the previous winter are now available. Irish spring lamb has a beautiful mild flavour and is melt-in-themouth tender. What cut would you suggest for an Easter Sunday roast? Lamb shoulder is the sweetest, tastiest lamb joint you can get. Cook it boneless or on the bone; either way, you will be very impressed. Should I buy a leg of lamb with or without the bone in? Leg of lamb is much easier to carve without the bone, but bone-in it is a much better, more flavoursome product. Get your butcher to remove the aitch bone; this will make carving a lot easier. When the lamb is ready, you’ll see a semicircle of lean meat at the opposite end to the shank. Start slicing from there. Slice up to the bone until it tapers away. Then cut alongside both sides of the bone to a depth of 1cm. Turn the lamb over and slice towards the bone — the slices should come away very easily.
I have six people to feed. How big a leg of lamb should I buy? You could probably feed six from a half leg, but the full leg will give you a second meal and maybe a sandwich or two. What is the difference between a leg and a shank? A leg is a full leg from the hip down. A shank is a piece from either the knee or the elbow down. A lamb has four legs when it is walking in a field, but only two in a butcher’s shop. Why? Because two of those legs are "shoulders"! How should lamb be cooked: rare, medium or well-done and is it safe to eat lamb that is still pink inside? This is a matter of personal preference. Some love rare lamb, while others have to have it well done. A good compromise is to have your butcher butterfly the leg; that way, thinner parts will be well done and the thicker muscles will be rare, leaving something for everyone. It is perfectly safe to eat lamb that is pink inside. Use a meat thermometer to check that the internal temperature is between 63˚C (rare) and 77˚C (well done). What is your top tip for roasting lamb? Rub it with rapeseed oil and sprinkle
chopped garlic and rosemary all over before putting in the oven. When you are making gravy from the meat juices, add half a teaspoon of redcurrant jelly; you'll be amazed at the sweet lift this will give your gravy. Which other cuts would make good alternatives to a leg of lamb? Shoulder, rack and loin are all good alternatives. Leg tends to be expensive at Easter because there is such a high demand. What flavours go well with lamb? Rosemary, garlic, basil, mint, cumin and harissa all go well with lamb, but use spices and herbs sparingly so as not to overpower that beautiful lamb taste.
OUR BEST TIPS FOR YOUR
EASTER LEG OF LAMB GO BONE-IN OR BONELESS This is a matter of personal preference. The lamb will be more flavoursome if cooked with its bone in, but will be easier to carve without.
TO MARINATE OR NOT TO MARINATE Marinating is a great way to make meat more tender. However, a leg of lamb is already a very tender cut of meat, so there’s no need to include this step.
ALL ABOUT ANCHOVIES We know it sounds strange, but anchovies are your best friends when it comes to lamb, melting away during cooking and contributing a fantastic umami flavour. Whizz some anchovies, garlic, rosemary
www.easyfood.ie
EF110_119-125_The_Inside_Track.indd 123
and olive oil in a food processor. Using a sharp knife, make evenly-spaced deep slits all over the roast and stuff them with as much of the mixture as you can. Rub any remaining paste all over the sides of the lamb and place it in a roasting dish. Cover with cling film and refrigerate for at least two hours.
AS YOU LIKE IT
allow the lamb time to rest. Cover it in foil for 15-20 minutes while you get on with making the gravy.
AGAINST THE GRAIN When the meat is finished resting, slice it against the grain. This helps make the most out of your tender cut of lamb; meat sliced with the grain is harder to chew.
A leg of lamb can be cooked to any level of doneness that you like. We recommend leaving some pinkness in the middle, but it will be a succulent piece of meat whether rare or well done.
LET IT BE As with all roasts, it’s crucial that you
Easy Food 123
17/02/2016 16:38
10
NON-PASTA USES FOR
Pesto
What is cloud bread? Cloud bread is the latest gluten-free craze to sweep the internet. Light and fluffy, just like it sounds, cloud bread is delicate and falls apart easily... and doesn't necessarily taste like real bread. That said, it’s an interesting way to replace everyday bread, a handy option for anyone going gluten-free and relatively easy to make, using just four basic ingredients.
How to make cloud bread Makes 10 rounds
3 eggs, separated ¼ tsp cream of tartar 1 tbsp honey 4 tbsp soft cream cheese, at room temperature 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. Line a large baking tray with parchment paper. 2 In a mixing bowl, combine the egg whites, cream of tartar and honey. Beat with a hand mixer until fluffy with stiff peaks. 3 In a separate bowl, combine the egg yolks and cream cheese. Beat until smooth. 4 Gently fold the egg white mixture into the cream cheese mixture, being very careful to not overmix. 5 Using a spoon, drop the mixture onto the baking tray, keeping the dollops as uniform as possible. 6 Bake for 25-30 minutes or until the tops are a light golden brown, being careful to not overbake. 7 Remove from the oven and allow to cool completely. Once cool, transfer to an airtight container and store in the fridge.
Per Serving 39kcals, 2.7g fat (1.3g saturated), 2g carbs, 1.8g sugars, 2g protein, 0g fibre, 0.03g sodium
122 Easy Food
EF110_119-125_The_Inside_Track.indd 124
1
DIP IT
Mix some pesto with sour cream or Greek yoghurt for an easy party dip.
2
JUST SOUPER
Use a dollop of pesto to garnish a portion of soup. We especially love a spoonful stirred into a bowl of good old leek and potato.
3
PESTO PANCAKES
Turn a sweet pancake recipe into a savoury one by omitting any sugar and stirring some pesto right into the batter.
4
PERFECT PIZZA
Try using pesto instead of tomato sauce on homemade pizzas or tarts. We like spreading pesto on puff pastry, then topping with goat’s cheese and sliced tomato before baking.
5
GET STUFFED
6
PLEASED TO MEAT YOU
Pesto goes amazingly well with steak, lamb chops, chicken and fish, so you don't have to marinate your meat.
7
OOOH, SAUCY
Mix pesto with crème fraîche and cook for 1-2 minutes, then use as an easy sauce for fish or chicken.
8
MONSTER MASH
Stir pesto into mashed potatoes for a vibrant, tasty side dish.
9
GET BREADY
If you’re making white rolls, try stirring some pesto into the bread dough.
10
GREEN EGGS AND HAM
Stir some pesto into scrambled eggs or add to an omelette for a colour and flavour boost.
Stuff chicken fillets with a mixture of pesto and Mozzarella for an Italian twist on chicken Kiev.
MARCH 2016
17/02/2016 16:41
TREACLE IS TOPS If you’ve got a tin of treacle sitting in your cupboard for nobody knows how long, here are a few ways to use it up. ➤ Adding treacle makes brown bread moist and adds a toasty, caramelised flavour. ➤ Make a sticky, sweet glaze for a baked ham. ➤ Add a few tablespoons to a barbecue sauce destined for pulled pork or slow-cooked beef. ➤Treacle can be used in place of golden syrup when making flapjacks and will give a more intense flavour when baked. ➤ A sticky treacle pudding is the perfect wintertime dessert with a scoop of ice cream. ➤ Ginger and treacle go well together, so try using some treacle in a ginger cake. ➤ Surprisingly, treacle can also add a fantastic depth of flavour to stews, casseroles or chilli con carne!
H W T MAKE THE
perfect fry-up
• The better the quality meat you buy, the less water there is inside. Cheaper rashers, sausages and puddings will shrivel up as water leaks out of them. • Turn the oven on to a low heat (about 110˚C/90˚C fan/gas mark ¼) and use it to heat plates and to keep food warm as it’s ready.
Quick kitchen tip
If you need to measure sticky substances like honey, peanut butter or treacle, start by coating the spoon with cooking spray. This makes it much easier for the sticky food to slip off the spoon.
• Bacon can be fried or grilled. If you choose to fry it, you can use the fat in the pan to fry some bread for an extra decadent treat. • Tomatoes can be an under-appreciated part of the fry-up. For a stand-out version, try cutting a tomato in half and frying it in leftover bacon fat, then seasoning with some black pepper. • Always leave the eggs till last – there's nothing worse than an overcooked yolk. • To avoid the egg yolks breaking, crack each egg into a saucer first before carefully tipping them into the pan. • Spoon hot oil over the tops of fried eggs while cooking to encourage the whites to set, leaving the yolks runny. • Lay the table with everything you might need, including ketchup, brown sauce, jam, marmalade, milk, orange juice, extra toast and of course some good Irish butter. • Don’t forget to have the kettle boiled as you’re finishing the cooking, and make sure you scald the teapot before making the tea.
www.easyfood.ie
EF110_119-125_The_Inside_Track.indd 125
Easy Food 123
17/02/2016 16:42
Cast iron
Stainless steel Non-stick
know-how
KITCHEN
This month, we discuss the pros and cons of stainless steel, cast iron and non-stick pans
126 Easy Food
EF110_126-128_Kitchen.indd 126
MARCH 2016
17/02/2016 16:46
kitchen know-how
Best for… certain foods that tend to stick, but do not require a very high heat, such as fried eggs, fried rice, fish or pancakes.
Stainless steel
THE UPSIDES: • Stainless steel pots and pans with copper or aluminium cores/ bottoms conduct heat very evenly and make for a quick meal. • They may be pricey, but they're also durable and long-lasting, so they can be viewed as an investment. • These pans are non-reactive, meaning you can cook any kind of food in them. • Dishwasher-safe.
Non-stick
THE UPSIDES: • Having a non-stick coating on pans saves time and energy. • A non-stick coating allows you to cook with less butter or oil. • These pans make it much easier to cook particularly “sticky” foods, such as fried eggs. THE DOWNSIDES: • As these pans age, they begin to chip and flake. Once they do (or once they become scratched), they should be discarded as the chemical non-stick coating can flake into your food. • Not suitable for using metal utensils. • At very high temperatures (350°C and above) non-stick pans may decompose significantly faster, emitting fumes strong enough to cause polymer-fume fever, a temporary flu-like condition marked by chills, headache and fever. These fumes can kill pet birds, whose respiratory systems are more fragile than ours. As a consequence, it’s best not to use non-stick pans for cooking over a high heat.
THE DOWNSIDES: • Stainless steel pans without a copper or aluminium core do not conduct heat very well. • Quality stainless steel pots and pans are quite expensive. • Just like cast iron, stainless steel has a learning curve for usage. It isn’t naturally non-stick, so proper care must be taken with cooking oils and temperature control.
inless really! Sta g in th y n a der, Best for… eat all-roun r g a is l s e ste acidic food or f l u f se u g particularly es or anythin c u sa to a m . such as to e or vinegar in w g in in ta con www.easyfood.ie
EF110_126-128_Kitchen.indd 127
Easy Food 127
17/02/2016 16:49
n o r i t s a C THE UPSIDES: • These pans are relatively cheap and cook food very evenly once they get hot. • Cast iron lasts a very long time: given proper care, your pan will outlive you. • A well-seasoned cast-iron skillet is naturally non-stick. However, unlike other non-stick cookware, cast-iron pots and pans aren't coated with synthetic materials. • Cast iron cookware retains heat much better than other pots and pans. If you decide to serve a dish in the pan itself, your food will remain warm for the entire meal. • Cast iron is versatile and can be used for sautéing mushrooms, searing steaks, baking cakes and everything in between. • Depending on the handle, most cast iron cookware can be transferred directly from the hob to the oven and vice versa. • Acidic foods like tomatoes, wine and citrus juices can react with cast iron, dissolving some of the iron into the food. The extra iron can be beneficial for most people. THE DOWNSIDES: • Cast iron does take some effort to use and maintain. Many people who own cast iron describe it as a relationship: it takes constant effort, but is still rewarding. • Because cast iron skillets are constructed in one piece, they transfer heat very well. Consequently, the handles get incredibly hot, so just make sure to be careful when handling. • For most of us, the added dietary iron mentioned above isn’t a bad thing. However, for some people, this can lend a metallic taste to the food and, if you have health conditions that are 128 Easy Food
EF110_126-128_Kitchen.indd 128
iron-sensitive, you may wish to look for an alternative type of cooking equipment. • Cast iron pots and pans are heavy and may not be suitable for some people. • Boiling water is the only task that cast iron cookware cannot perform, as it can cause the metal to rust.
Best for… recipe that searing meat, or any ansition between calls for effortless tr ill. hob, oven and/or gr
JUST ADD SEASONING When you first purchase a cast-iron pan, it needs to be “seasoned” in order to render it non-stick. This is a simple process: 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. 2 Wash the pan with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it's fine when the pan is about to be seasoned. 3 Rinse and thoroughly dry the pan. 4 Using balled-up kitchen paper, apply a thin coat of vegetable oil to the inside and outside of the pan. 5 Place the pan upside down on the oven's centre rack and put a sheet of tin foil below the rack to catch any drips. 6 Bake for one hour. Turn off the heat and allow to the pan to cool completely before removing from the oven.
MARCH 2016
17/02/2016 16:49
IN THE NEXT ISSUE...
LET THE APRIL ISSUE OF EASY FOOD ANSWER THE QUESTION OF “WHAT’S FOR DINNER?”
Our next celebrity guest editor is... Sophie Morris! In our April issue, we’ll be getting back to basics with tons of super quick, incredibly flavoursome weeknight dinners. From clever ideas for chicken to handy 30-minute meals, we have something for everyone looking to get dinner on the table, fast! And our special guest editor knows a thing or two about convenient, delicious cooking: business owner, Ballymaloe-trained chef and creator of Kooky Dough, Sophie Morris will be sharing her favourite tried-andtested, wholesome recipes to fill you up when you’re running on empty. As she says, there’s nothing like a home-cooked meal to lift your energy and your spirits!
Sophie Morris
ON SA1LSTE APRIL
INSIDE...
ree desserts > Decadent gluten-f > 30-minute meals ers > Make-ahead dinn treats > Wholesome baked > Cooking with kids y ideas > Italian dinner part cipes > Hearty-healthy re
EF110_129_In the next Issue.indd 129
17/02/2016 16:54
CAN YOU
Roux?
! and keep Cut out
If you can make a roux, you’ll be the master of many a classic sauce A roux (pronounced “roo”) is a mixture of equal quantities of melted butter and flour, cooked together in a pan and used as the base for thickening sauces such as béchamel, velouté and Mornay.
s, e roux cook th r e g n lo e Th r it kening powe ic th s s le e th nd. has in the e
1. 2.
INGREDIENTS
• 40G BUTTER • 40G FLOUR • 300ML WARM MILK OR STOCK FOR A THICK SAUCE (450ML FOR A MEDIUM SAUCE, OR 600ML FOR A THIN SAUCE)
Start the roux: Melt the butter in a pan over a medium-low heat, then add the flour. Stir the butter and flour: Whisk constantly until the mixture forms a smooth paste that leaves the sides and base of pan cleanly. • White roux: In five minutes, you'll have a light roux. Use this to thicken chowder or white sauces like the béchamel sauce used to make lasagne. • Blond Roux: Blond roux is cooked for about 20 minutes to a light, golden-brown colour, and smells like popcorn or toasted bread. This is a good generalpurpose roux for thickening stock-based sauces, soups and stews. • Brown roux: If you’re making gravy, continue cooking the mixture a little longer to make a brown roux. Roux takes time and patience, so just keep stirring occasionally. After about 30 minutes it will smell nutty and turn brown. Cooked to this stage, flour begins to lose its thickening power, requiring more roux to thicken a given amount of liquid. • Dark brown roux: Dark brown roux is cooked for about one hour until it is the colour of melted milk chocolate. It smells more mellow than brown roux. This stage has the least thickening power of all four; its main purpose is as a flavouring agent, with thickening being secondary. Dark brown roux is great for adding flavour to Cajun and Creole cooking.
3. 130 Easy Food
EF110_130_Tear-out Skills.indd 130
Let it cool: No matter which colour roux you’ve made, let it cool for 1-2 minutes before adding a warm liquid. Milk is added to a light roux to make a béchamel sauce, for example, while chicken stock is added to a brown roux to make gravy. Gradually whisk in your liquid of choice and simmer to the desired thickness. MARCH 2016
17/02/2016 17:08
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
EF110_131_IBC_Beko_AD.indd 131
17/02/2016 11:40
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 EF110_132_OBC_Ballymaloe.indd 132 132
19/08/2015 17/02/2016 14:18 11:41