Easy Food Issue 112

EASY FOOD ISSUE 112

Bonus: 13 PAGES OF GLUTEN- AND DAIRY-FREE DINNERS AND DESSERTS

• FRESH IDEAS FOR SEASONAL SHALLOTS • ALTERNATIVE CHIPS • 15 WYAS WITH CUPBOARD STAPLES • CELEBRATING LOCAL PRODUCERS • EASY WEEKNIGHT COOKING • SPICY SUPPERS

BEST-EVER

HOMEMADE DOUGHNUTS

YES, THEY'RE REALLY THAT EASY!

It's a circus...

BIRTHDAY PARTY!

STEP-BY-STEP SNACKS, SWEETS AND DECORATING IDEAS

y straw c u a S

berry c heeseca ke p

.79

92

SIMPLE MEALS

Classic meat and potatoes Simple salmon recipes Cooking for one

Seasonal

EVERYDAY RECIPES

AUS $3.99 MAY 2016 UK £2.90

MAY 2016

R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)

ROI 33.20

EF112_01_COVER_SPINE.indd 1

SPECIAL GUEST

EDITOR Chef and MasterCh ef UK judge John Torode shares his best-loved recipes for easy ho me cooking 20/04/2016 14:45

EF112_02_IFC_Taste of Dublin.indd 2

20/04/2016 10:54

Easy Food team SPECIAL GUEST EDITOR John Torode

EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Baked tiramisu cheesecake, p.80 EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Slow-cooked lamb with harissa, p.48 Contributors Eimear O’Donnell, Julie Sweeney and Dave Lang DESIGN Art Director Nikki Kennedy fave recipe: Cottage pie, p.70 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth, Miriam Verdon and Yuki Sugiura. Some images from Shutterstock.com.

PROPS Vintage La Touche Gifts, Meadows & Byrne, Anvil Home (Bray) and Greystones Antiques ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Lemon pistachio doughnuts, p.84 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: Pesto salmon with Mediterranean rice, p.39 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Herby lemon pork tenderloin, p.57

I’m delighted to be the guest editor of the May edition of Easy Food. From many years of working in top restaurants as well as running my own, judging MasterChef and writing several cookbooks, I’ve certainly picked up a trick or two on how to cook truly impressive dishes (and many, many of them). We all want to capture that ‘wow!’ factor when John Torode we’re cooking and eating; sometimes hungry bellies demand food on the plates as quickly as possible, but that should change nothing. The good news is that the key to delicious plates of food lies in the ingredients themselves.

I’m a big believer that it’s accessible, good-quality ingredients that are the foundation for any meal, whether it’s a luxurious dinner in a top restaurant or your family’s favourite chicken Kiev. My best-loved meals from my childhood were never overly complicated – they were dishes that were packed with flavour but always made use of what was available and abundant. There is little point in tackling a complex recipe laden with unknown ingredients in a bid to be impressive. It will never turn out! We’re always better off knowing what we’re working with in the kitchen, and doing our best to make the simple shine. I’ll be sharing some of my favourite recipes and top tips to help you achieve a little shine in your cooking, p.16. I promise your family and friends will love these beauties, and I hope you will make them over and over again.

As always, we answer the question of “what’s for dinner?” with a feature on our favourite spicy dinners, p.44, and clever ways to make the most of salmon fillets, p.60. For those who crave a good old meat and potatoes meal, we have you covered with recipes that are sure to please, p.66. For something a little different, check out alternative ideas for making chips, p.34 – we’ve included chips made from everything from chickpeas to avocados!

We haven’t forgotten about dessert: we’ve gone mad for cheesecakes, p.76, and have developed our ultimate doughnut recipe with six incredible fillings so that you can try this stunner of a treat at home, p.84.

We’ve also included a special 13 pages dedicated to dinners and desserts that are completely free from gluten and dairy, p.106 – perfect for anyone following a special diet.

With the right tools, you can make impressive meals with minimal effort any night of the week; you’re already on your way with the tried-and-tested recipes in this issue of Easy Food!

Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253 Printed in the UK

Hello!

M E D I A

G R O U P

Magazines Ireland “Publisher of the Year” 2015 & 2012 Magazines Ireland “Annual of the Year” 2013

Best, John

THE NEXT ISSUE...

The Easy Food Summer Special is on sale June 14th!

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

EF112_03_Ed's Letter.indd 3

Easy Food 3

20/04/2016 10:58

REGULARS 08 YOUR SAY

Your comments, photos and question

10 FOOD BITES

News, products and cookbooks from the

may CONTENTS Lemon littles

wonderful world of food

P.80

14 COMPETITIONS

Exciting things for you to win!

shallots WHAT’S IN SEASON? 28 SHALLOTS OF FLAVOUR

Sweeter than regular onions, shallots are

your new secret weapon

32 EAT IRELAND

Jocelyn Doyle becomes an enthusiastic

apprentice cheesemaker on Gubbeen Farm

34 CHIPS OFF A NEW BLOCK

Take a break from regular potato chips with these inventive alternative options

4 Easy Food

EF112_04-05_Contents.indd 4

LARDER LUCK 40 15 WAYS WITH STORECUPBOARD SAUCES

New ways to use larder standbys relish,

mustard and honey

43 READER RECIPE

Eram Sarwar shares her favourite recipe for this time of year

44 SOME LIKE IT HOT

Crank up the heat in the kitchen with these fiery dinner options

Sweet potato burrito bowl

P.72

MAY 2016

20/04/2016 14:10

WHAT’S FOR DINNER?

82 JUST A TASTE

Learn to taste wine like a pro with our

50 WEEKLY MENU PLANNER Keep it simple, keep it quick with our tasty midweek meals

handy beginners’ guide

86 CHALLENGE YOURSELF

Whether served for brunch, lunch or dinner,

59 FROM THE BUTCHER’S BLOCK

a quiche never fails to impress

Master butcher Dave Lang treats us to a steak dinner

COOKING FOR FUN 76 SAY CHEESE (CAKE)!

Light and creamy, cheesecake is the perfect option for something sweet

tips for making food look its best

Doughnuts

126 KITCHEN KNOW-HOW

Learn how to take the best care of your essential knives

Circus mix

P.98

Our Home Ec expert shows us how to tackle the annual spring clean

Cool down in warm weather with these fun frozen yoghurt dots

MAKE IT HEALTHY! 106 FREE-FROM DINNERS

P.84

an expert in the kitchen

103 EASY JUNIORS

Our food stylist Charisse offers her top

120 All the knowledge you need to become

101 SPRING INTO ACTION

81 THE BASICS OF FOOD STYLING

KIDS’ KITCHEN

FROM OUR KITCHEN TO YOURS

Free from gluten and dairy, but definitely not flavour!

114 FREE-FROM DESSERTS

Re-create this year’s hottest food trend at home with delicious doughnuts!

YES, THEY'RE REALLY THAT EASY!

It's a circus...

BIRTHDAY PARTY!

92

SIMPLE MEALS

Classic meat and potatoes Simple salmon recipes Cooking for one

Seasonal

EVERYDAY RECIPES

STEP-BY-STEP SNACKS, SWEETS AND DECORATING IDEAS

AUS $3.99 MAY 2016 UK £2.90

SPECIAL GUEST

Chef and MasterChef EDITOR UK judge John Torode shares his recipes for easy home best-loved cooking

EF112_01_COVER_SPINE.indd 1

20/04/2016 12:37

P.79 COVER RECIPE www.easyfood.ie

EF112_04-05_Contents.indd 5

P.46

P.66

BACK TO BASICS

Sometimes, a simple meat-andpotatoes meal is all you need

P.60

Up your Omega-3s with these handy salmon recipes

P.72

DINING SOLO

ROI 33.20

MAY 2016

John Torode shares the simple meals he loves best

erry c heeseca ke p y strawb .79 S a uc

Chilli meatloaf

5 WAYS WITH SALMON

R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)

P.16

Bonus: 13 PAGES OF GLUTEN- AND DAIRY-FREE DINNERS AND DESSERTS

HOMEMADE DOUGHNUTS

Celebrate a fun-filled year with this circusthemed party

MASTER IN THE KITCHEN

gluten- and dairy-free treats

BEST-EVER

• FRESH IDEAS FOR SEASONAL SHALLOTS • ALTERNATIVE CHIPS • 15 WYAS WITH CUPBOARD STAPLES • CELEBRATING LOCAL PRODUCERS • EASY WEEKNIGHT COOKING • SPICY SUPPERS

P.90

UNDER THE BIG TOP!

Satisfy your sweet tooth with these

FROM THE Cover EASY FOOD ISSUE 112

P.84

TOP IT OFF

Cooking for one doesn’t have to be dull

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.

Easy Food 5

20/04/2016 14:11

RECIPE INDEX v

Budget-Friendly

T Freezable

J

Kid-Friendly

x

Dairy-Free

v

Vegetarian

LF

DF

Diabetes-Friendly

GF

Gluten-Free

v

x

Low-Fat

v MEAT Five-hour roast pork belly

19

•

LF DF GF

•

•

•

Corncakes and smashed avo

21

•

•

Grilled lamb cutlets with gremolata and fresh pea salad

21

•

•

Posh curry cutlets

23

•

•

Warm sweet potato and shallot salad with Feta and bacon

31

•

•

The ultimate Gubbeen toastie

33

•

•

Breakfast quesadilla

40

•

Tomato relish burgers

40

•

•

•

Easy tomato sausage rolls

40

•

•

•

Roasted pork tenderloin with honey-mustard crust

41

•

•

•

Chilli meatloaf

46

•

•

Slow-cooked lamb with harissa

48

•

•

Simple sloppy Joes

51

•

Herby lemon pork tenderloin

57

•

Steak and avocado sandwiches with fried onions

59

•

Bacon and cabbage with mustard and parsley sauce

67

•

Roasted pork chops with rosemary potatoes

67

•

•

Lemon and thyme lamb chops with boulangère potatoes

68

•

•

Cottage pie

70

•

•

•

Basic quiche Lorraine

86

•

•

•

•

Baked corn dogs

94

•

•

•

•

Curried meatballs

109

•

•

•

•

•

•

Summer steak salad with avocado dressing

113

•

•

•

• •

•

73

•

•

Lemon honey chicken stir-fry

108

•

•

One-pan Moroccan chicken

112

•

•

•

v

23

•

•

•

•

•

•

•

29

•

•

•

•

•

•

•

Polenta chips with rosemary

35

•

•

•

•

•

•

•

•

•

Herby skinny carrot chips

35

•

•

Garlic chickpea chips

36

•

•

Avocado fries with sriracha dipping sauce

37

•

•

Parmesan courgette fries with lemon aioli

38

•

•

•

•

•

•

•

Baked eggs with tomato relish

40

•

•

•

•

Parsley and chive potato salad

41

•

•

•

•

Irish rarebit

41

•

•

Mustard and horseradish cabbage

41

•

•

•

•

Spicy honey roasted cauliflower

42

•

•

•

Spicy Chinese aubergines and rice

47

•

•

•

•

Spicy cauliflower spaghetti

51

•

•

•

•

•

Sweet potato burrito bowl

72

•

•

•

•

•

Eggs in a rice nest

111

•

•

•

•

•

•

Honey drop scones

42

•

•

•

•

Low-fat apple cake

56

•

•

•

•

Animal kingdom cupcakes

92

•

•

• •

•

• • • • • • •

•

•

•

•

•

• •

•

•

•

•

Roasted sea bream with champ

25

•

•

•

41

• •

•

Maple mustard salmon Prawn laksa

45

•

Malteser cheesecake

77

•

•

•

52

•

•

Spicy sundried tomato and red pepper tuna fishcakes

Baked tiramisu cheesecake

77

•

•

54

•

•

Baked green curry cod

•

•

Peanut butter cup cheesecake

78

•

•

61

•

•

Asian sesame salmon

•

•

Cover Recipe: Saucy strawberry cheesecake

79

•

•

61

•

•

Pineapple-glazed salmon with summer salsa

•

•

Lemon littles

80

•

•

•

62

•

•

Salmon spaghetti with kale pesto

Custard jam doughnuts

84

•

•

•

•

63

•

•

Indian-spiced salmon fillets with raita

•

•

One-pan salmon with potatoes and asparagus

64

•

•

•

•

•

• •

• •

•

•

•

• •

• •

• • • • • • • • •

• • • • • •

•

• •

• •

•

•

•

•

•

•

•

•

•

• •

•

• •

25

•

Chicken with shallots and cherry tomatoes

30

•

Tomato and Mozzarella chicken

40

•

Honey sesame chicken

42

•

Honey-glazed chicken with piri piri vegetables

43

•

Fiery chicken, cheese and bean enchiladas

45

•

Creamy garlic chicken piccata

53

•

Easy chicken teriyaki

55

•

•

•

Chicken schnitzel and oven chips

69

•

•

•

6 Easy Food

EF112_06_Recipe_Index.indd 6

•

•

•

•

•

•

•

•

• • •

• •

•

•

DESSERTS

•

84

•

Maple bacon doughnuts with whiskey cream

85

•

Luxe Nutella doughnuts

85

•

Cookie crunch doughnuts

85

Circus mix

98

Toffee apple pops

99

Frozen yoghurt dots

104

Mixed berry frozen “yoghurt”

115

Vegan cheesecake crumble parfaits

115

Peach crumble

116

Five-ingredient chocolate mud cake

118

• • • • • • • • • • • •

Vanilla honey butter

42

•

•

•

•

•

•

Tomato sauce

130

•

•

•

•

•

•

•

•

Anti-inflammatory honey ginger tea

42

•

•

•

•

•

•

Healthy choco-banana milkshake

58

•

•

•

•

•

•

•

•

84

• •

•

Apple crumble doughnuts

•

•

•

•

•

Lemon pistachio doughnuts

•

Grilled duck salad

•

•

•

POULTRY •

•

BAKED GOODS

•

•

•

•

•

24

• •

•

•

Nanna's roast chicken

• •

•

•

110

•

Green beans with smoky shallots

97

Tempura prawn and slaw sambos

•

Spring salad

117

74

•

•

•

Peanut butter cookies

107

•

VEGETARIAN

Big top cake

Sea bass with lemon caper dressing and sautéed potatoes

•

•

•

FISH AND SEAFOOD

Pan-seared tuna with tomatoes and capers

•

•

•

•

x

•

•

•

• •

LF DF GF

•

•

•

v One-pan roast chicken and leeks

• •

• •

•

•

• •

•

•

• • • •

SAUCES DRINKS •

MAY 2016

20/04/2016 11:01

What’s inside

A sneak peak at what you’ll find in this issue

KEEP IT QUICK

These dinner options are quick and easy to make – perfect for midweek meals!

SWEET TOOTH We know Easy Food readers are big into baking,

and we always try to satisfy your cravings with a selection of delectable sweet treats. This issue is no exception: we’ve been whipping up a host of stunning new cheesecake recipes guaranteed to impress at any event (p.76), creating tasty allergy-friendly treats (p.114) and even trying our hand at this year’s hottest food craze: the doughnut (p.84). We’d be lying if we said there wasn’t a bit of a stampede to the staff kitchen for a sample!

Peanut butter cup cheesecake

P.78

Doughnuts

Prawn laksa

P.45

P.84

Simple sloppy Joes

P.51

Vegan cheesecake crumble parfaits

P.115

Party hard

One-pan salmon with potatoes and asparagus

P.64

Roasted pork chops with rosemary potatoes

P.67

Be free (from)

Children’s birthday parties can be a lot of fun, but they also require a lot of creative planning.

We’ve taken the brainstorming stress out of your next kids’ celebration by putting together a circus-themed party; just follow our simple step-by-steps to assemble fun food for a day your kids will never forget!

For families dealing with several food intolerances, finding easy recipes that also taste good can be a challenge. In this issue, we’ve aimed to make life a little easier with dishes suitable for two common intolerances, even if they overlap: both dinner and dessert are covered in our double-dose healthy feature of gluten- and dairy-free meal options, starting from p.106.

www.easyfood.ie

EF112_07_What's inside.indd 7

Easy Food 7

20/04/2016 11:05

your say

We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!

“Family loved the @easyfoodmag spag bol bake from March; looking forward to meals from April as it’s peppered with great ideas!”

– @EatsFoodnTweets

WHAT YOU’VE BEEN COOKING

“Lovely Saturday breakfast: fruit, porridge, @easyfoodmag magazine. Lots of great ideas for food this week and most importantly happy, content and QUIET children #rarity #peaceful #momofthree” – niamhkiely34 “The mint chocolate tart from the March issue is a great recipe and so tasty! It went down a treat at our annual Good Friday dinner party.” – Amy O’Keefe

TRIED AND TESTED Fiona Conway from Blackrock, Co. Dublin has been busy getting to grips with the Judge Milk Frother!

“The larger an appliance, the more likely it is to languish, Harry Potter-like, in a cupboard under the stairs. As a result, even people who possess an electric steam-frother may also have a handheld version in a kitchen drawer.

This Judge hand frother has important improvements over others. Using four AA batteries, it produces a lot of power: I was initially taken aback on pressing the power button. The solid spindle and undulating solid disk to froth the milk are sturdy. It comes with a neat little stand and so can live on the worktop beside the kettle: always visible and easy to grab. It’s also quick to clean by buzzing in soapy water.

Cakes for a cause: Easy Foof editor Caroline judging a bake-off for Universal McCann Media with all donations going to Temple Street Children's Hospital.

#greatirishbakeoff

Contact us Easy Food Magazine @easyfoodmag easyfoodmag 8 Easy Food

EF112_08-13_Yoursay_FoodBites.indd 8

It took a few practice runs to get a feel for the frother. The metal disc may mark the base of a mug, so I’d recommend a heat-proof jug or old mug for frothing. Using milk heated in the microwave, the Judge produced a generous cap of froth in less than a minute. The milk was still warm and, poured into hot mugs, produced delicious hot chocolate and coffee which we topped off with spoonfuls of frothy bubbles and a dusting of cinnamon. I doubt this gadget will ever be banished to a drawer or to the cupboard under the stairs. Recommended.”

Judge TC344 Milk Frother Details of stockists available from www.judgecookware.co.uk €14.90/£12

MAY 2016

20/04/2016 11:42

letters and comments

We’ve got mail “I live in Malta. I LOVE the magazine, and the recipes I have tried out (only sweets, cakes and baking recipes so far) have all turned out superb. The oatmeal cookies from the January issue have become a real favourite at home. They never last long as my mum, brother and sisters gobble them up really fast whenever I make them! Thanks for the recipe.”

“Loving the April edition and had a friend rhapsodise over some older copies that I passed on last week.

The avocado brownies sound intriguing. I'm a bit of a foodie and am into my gadgets, so I would be pleased to 'step up to the plate' and answer your call for testers of recipes, products and gadgets.”

– Fiona Conway

– Ruth Vella

If you’d like to be part of our Taste Team and/or road-test new products for us, we want “Thank you so much for donating copies of the magazine to our charity cooking demo. They will really add to our event and to hear from you! Email your I hope everyone loves Easy Food as much as I do – I’ve had a details to editor@easyfood.ie or send us a private message subscription for the past few years. Thanks again!“ on Facebook and we’ll add you – Janet Fletcher to our list of diligent testers.

“I'm making #twix #cookies today. Hope there will be some left for the kids when they get home ;) @easyfoodmag #bake” – @irishbakingadv1

Meet the Taste Team...

Emma Corry says, “I enjoy cooking, especially at weekends when I have a little more time to spare. I'm a big fan of my slow cookers and use them for everything from porridge to roasts and cakes to curries. When I'm not cooking myself, I love having a treat in a coffee shop or restaurant. Heaven to me is a macchiato, some cake and a good book in a quiet café.”

Olive Greene Pierce says, “I’m a stay-at-home Mam. My husband and I share the cooking between us: we both love to cook and I love to bake. I also try a bit of cake decorating. Our little girl is great at helping in the kitchen and is a fantastic little baker.

My favourite cuisine is Asian, especially Vietnamese and Indian. My hobbies are reading, art and crafts, gardening, travelling, baking and spending time with my family.”

“Each month I rate my @easyfoodmag by the number of recipes I tab and the April edition has surpassed all!”

– @kayosullivan5 “You slightly changed your looks, guys, right? The @easyfoodmag looks so silky and smooth! I love it!”

– @Ben_Ozanam “@Ben_Ozanam Thanks! We're always finding new ways to make the mag look better, thanks to our fantastic stylist, photographer and design team.” – @easyfoodmag “The more I flick through it the more I love it! Very attractive.”

– @Ben_Ozanam

“@easyfoodmag @sophiemorris super excited by the April issue. Friday dinner sorted!” – @pammersp "@pammersp you can't beat the pizzas on p.24, Pamela!"

– @sophmorris

Aifric O’Brosnachain is a mum of three fabulous boys (aged six, four and 19 months), “so I’m outnumbered in the house by four to one!

We live in the Corca Dhuibhne Gaeltacht. I love baking and I must admit that I have very willing volunteers for tasting.

Last October I was told that I am a coeliac and have baked very little since. This was just the push I needed to start getting recipes out again and trying new things.”

March competition winners 1 x Bollinger Champagne lunch for two in the Charlemont Bistro Eileen O'Connor, Douglas, Co. Cork 1 x three-course meal for two in Seasons Restaurant David Hayes, Portobello, Dublin 8 1 x gluten-free afternoon tea for two in the Westin, Dublin Nicola Gartland, Carrickmacross, Co. Monaghan

www.easyfood.ie

EF112_08-13_Yoursay_FoodBites.indd 9

Cecilia Cunningham Breen is from East Cork and is “a married mother of three with one fussy eater. I love to cook up any new recipe, but my passion is baking. All of my three children like to get involved with meal preparation and baking, and unfortunately, as the saying goes, too many cooks can cause havoc!”

Easy Food 9

21/04/2016 09:47

FOOD BITES Pretty in pastel

WITH A MISSION A good-quality standing mixer is going to be a statement piece of any kitchen, so why not opt for one with a bit of pizzazz?! Kenwood is launching the iconic Chef Sense in pastel blue, yellow, green and pink.

With an impressive 1100W motor, this kitchen machine is more powerful than others on the market, meaning it maintains speed and power, even under heavy loads. With three inclusive attachments (dough hook, balloon whisk and k-Beater) and over 20 optional attachments including a blender, food processor, pasta roller and mincer, the Chef Sense is the perfect all-round kitchen machine for novices and seasoned chefs alike.

Available from Arnotts Dublin (RRP €549.99) www.kenwoodworld.ie

BALLYMALOE LIT FEST

The fourth Kerrygold Ballymaloe Literary Festival of Food and Wine runs from 20-22 May at Ballymaloe, and once again promises to be another world-class, innovative and exciting festival dedicated to food and wine writing.

The theme of this year’s festival is Local Hero – Global Hero, and the festival will play host to local and international experts: award-winning food writers, famous chefs, food and environmental activists, avant-garde farmers big and small, food filmmakers and photographers, soil experts and bee-keepers, wine makers, distillers and brewers, and policy makers. It’s truly the Mecca for food-lovers!

Last year’s drinks programme was a resounding success in the quirky and fascinating Drinks Theatre, and this year will welcome two of the most respected and renowned wine writers: Jancis Robinson MW and Hugh Johnson OBE. For more information, visit www.litfest.ie.

10 Easy Food

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We at Easy Food are always keen for new Mexican food, so we were delighted to hear the Australian chain Zambrero was opening its first location in Ireland. And after sampling a selection of burritos, tacos and nachos, it’s safe to say we’ll be returning… and often.

Zambrero specialises in fresh, healthy Mexican flavours all rolled into a good cause: Mexican with a Mission. For every burrito or bowl sold, Zambrero donates a nutritious meal to the developing world via its Plate4Plate Programme. With partners “Stop Hunger Now”, Zambrero have donated almost 8,000,000 million meals so far through the chain’s 110 outlets across Australia, Asia and New Zealand.

Leinster rugby player Darragh Fanning will head up Zambrero Ireland, and plans to open a further three Zambrero restaurants in Dublin by the end of 2016.

Zambrero restaurants use only the freshest Irish-sourced ingredients with no added preservatives. One unique offering on the Zambrero menu that piqued our interest is the black rice: a low-calorie, gluten-free grain that is a good source of dietary fibre, diseasefighting antioxidants and plant-based protein.

The chain also offers gluten-free, dairy-free, vegetarian and vegan options.

Zambrero Station House, Hatch St, Dublin 2 www.zambrero.com Zambrero Hatch Street @ZambreroIreland @ZambreroIreland

MAY 2016

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ROI 35.95 R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)

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UK £2.90 AUS $3.99 SUMMER 2016

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SUMMER 2016

For more information on the full range of Carte D’Or, visit www.CarteDOr.ie.

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With Irish people revealing that ice cream is their No.1 choice when it comes to dessert, Carte D’Or has delved into the nation’s love of desserts and ice cream eating habits: • 43% chose ice cream as the overall favourite dessert, followed by chocolate (33%) and cake (12%).

• A classic vanilla ice cream alongside apple tart is the nation’s favourite dessert pairing.

• 92% of Irish adults admit to having a sweet tooth.

• 89% would choose ice cream alongside their dessert over custard or cream.

• 55% of women have skipped dinner and gone straight for dessert.

• Friday is the day when Irish people are most likely to crave something sweet.

• 84% said that ice cream is delicious regardless of the weather.

• 63% of men admit they eat dessert a few times a week compared to 44% of women.

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Coeliac Awareness Week runs from 8-14 May this year, and we've added a special bumper section on p.106 of tasty brilliant bbq ideas meals that are free from best bakes gluten, as well as from kids’ picnic dairy. But that's not all: treats en ews we're also launching per & co t ad m vice petitions P a new magazine roduct comparisons for gl uten-free living dedicated to gluten-free cooking, dining and living! Pick up a copy of Easy Gluten-Free from newsstands across the country – all recipes have been approved by a qualified dietitian, and the magazine is endorsed by the Coeliac Society of Ireland. On sale 8 May, €5.95.

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ALL IS FAIR IN LOVE AND DESSERT

FOR r

Celebrate Coeliac Awareness Week

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• COOKING WITH SEASONAL STRAWBERRIES • HOMEMADE SAUCES AND MARINADES • THE ULTIMATE BBQ MENU • EASY BAKING • EXPERT ADVICE • ICE CREAM TOPPINGS •

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easy Gluten-Free

Your guide to a delicious life without gluten

GETTING OVER THE HANGOVER

The morning after one-too-many glasses of wine can be troublesome to say the least, and one new soft drink is tackling those headaches head-on.

Based on a 100-year-old Italian family recipe, Overhang includes a range of vitamins and botanicals to help you feel revived, including milk thistle for the liver and raspberry leaf and ginger for the stomach. It comes in orange, ginger and lime flavours, and is now stocked nationwide at Holland & Barrett stores.

While it was originally intended as an antidote to a night of over-indulgence, Overhang is now enjoyed as a great alternative to sugar-laden energy drinks.

So imagine our excitement when a second Saba location opened up on Baggot Street, becoming the little sister to the booming Clarendon Street spot. The new venue is sleek and intimate, with a polished menu offering loads of fresh options from amped-up curries and noodle dishes to paleo-friendly meals and flavour-packed starters. As always, the Saba menu notes which dishes are suitable options for those following vegetarian, gluten-free or paleo diets, and even classifies which dishes fall under 400 or 250 calories.

SABA’S NEWEST SENSATION Oh Saba – how do we love thee? We’re always more than happy to count the ways: from the vibrant and spicy dishes to the creative cocktails and sumptuous desserts, this Dublin restaurant has never been one to disappoint.

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We loved everything from our sampling of a few starters, mains and desserts, but were most blown away by the Sea Salt Chilli Squid (a twist on the original Saba’s Black Pepper Squid), the Pan-Fried John Dory with Thai Herbs and, of course, the Ginger, Dark Chocolate and Orange mousse. Too full for dessert? Opt for one of the dessert cocktails for a lighter but wickedly satisfying finish to your meal.

Saba’s always been one of our go-to venues for a fun meal out, and the new Baggot Street location certainly lives up to its namesake.

22 Baggot Street Upper, Dublin 4 www.sabadublin.com

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CORNER

RECIPES AND STORIES FROM IRELAND’S WILD ATLANTIC WAY

VAL’S KITCHEN: REAL FOOD, REAL EASY

By Jody Eddy Published by Gill Books €9.99/£7.85

By Valerie O’Connor Published by O’Brien Press €19.99/£14.99

Not only is Ireland’s Wild Atlantic Way one of the most beautiful stretches of landscape in the world, but it’s also home to a host of local producers making high quality Irish foods with strong connections to the land. This is a lovely anthology of stories from our rugged west coast, serving as both a travel companion and a collection of delicious local recipes. Warm up with a smoked bacon and mussel chowder, relax over an elegant elderflower bellini, sink your teeth into hearty lamb burgers with creamy red cabbage slaw or bake up a batch of sundried tomato and goat’s cheese scones; this is a perfect celebration of good Irish food and our beautiful island.

Cookery writer Valerie O’Connor invites us into her kitchen in this collection of simple but tasty home recipes. Including healthy breakfasts, light bites, stocks and soups, delicious family dinners, baked treats, picnic foods and salads, the book also contains valuable information on growing your own food. We especially love the “in the pantry” chapter, a guide to stocking your larder with homemade goodies: perfect weekend projects like making cream cheese and yoghurt, fermenting vegetables or whipping up a batch of apple cider. With gorgeous family recipes ranging from bacon and cabbage risotto to a simple yoghurt cake, we’d be happy to dine in Val’s Kitchen any day of the week.

THE EVERYDAY BAKER

By Abigail Johnson Dodge Published by Taunton €38.20/£30 A hefty tome packed with information and recipes, The Everyday Baker is a handy kitchen companion for newbie and veteran bakers alike. Kicking off with a detailed chapter on everyday baking basics, you’ll be well prepared for what follows: cookies, cakes, pies and tarts, puddings and custards, yeast breads, pastry, flatbreads, fruit desserts – whether your preference is sweet or savoury, you’re catered for. Being breakfast lovers, we’re especially enamoured with the chapter on “Morning Food,” ranging from individual roasted carrot and jalapeño soufflés to double-baked chocolate doughnuts. We‘re also keen on the step-by-step photo instructions for “essential techniques”, vanquishing any apprehension you may feel about tackling some of the more sophisticated recipes. If you love to bake or wish to learn how, this will be an invaluable guide.

ENJOY! FOOD YOU’LL LOVE

By Sheila Kiely Published by Mercier Press €19.99/£15.70 Enjoy! is a cookbook focused solely on eating for pleasure, something we’re very familiar with in the Easy Food offices! Kiely insists that cooking food you’ll really enjoy eating doesn’t have to mean complicated recipes; rather, she incorporates a variety of flavours from around the world into easy, delicious meals. The book revolves mainly around simple suppers, but also includes plenty of breakfasts, sides, salads, dips, chutneys and desserts. There are plenty of drool-worthy options to suit everyone’s palate: we love the red massaman chicken, the cauliflower and sweet potato curry, the sticky BBQ ribs and the spiced monkfish goujons with cumin and chilli polenta chips. We’re also intrigued by the lettuce pesto and have fallen head over heels for the adorable black cherry Valentine’s millefeuille hearts. This is wholesome, flavoursome food at its homecooked best.

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MAY 2016

20/04/2016 11:45

CUTE UP YOUR

n e h c t i k

1.

Add some kitsch to your kitchen with these adorable finds 2.

3.

4.

5.

6.

8.

7.

1. Wild rabbit salt and pepper pots www.oakroomshop.co.uk €18.65/£14.99 2. Retro Treats large cake tin www.creative-tops.com €18.65/£14.99 3. Southwold Stoneware Coffee cup www.dotcomgiftshop.com €6.95/£5.60 4. Amalfi drinks dispenser www.ie.nextdirect.com €12/£9.65 5. Sophie Allport cat tea cosy www.sophieallport.com €16.15/£13 6. Jelly and cake tea towel www.annabeljames.co.uk €16.10/£12.95 7. Premier Housewares wall plaque www.argos.ie €11.99/£9.65 8. Confetti set of 8 popcorn holders www.dotcomgiftshop.com €2.95/£2.35 www.easyfood.ie

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Easy Food 13

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COMPETITIONS

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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

OVERNIGHT BREAK AND AFTERNOON TEA FOR TWO AT MOUNT JULIET To celebrate the launch of the exquisite new Spring Afternoon Tea menu at Mount Juliet Estate, one lucky reader now has the chance to win a luxurious overnight break for two at one of Ireland’s finest country houses.

The winner will enjoy a night in the Manor House and a scrumptious breakfast the following morning, served overlooking the idyllic countryside of Thomastown, Co. Kilkenny. Take a leisurely stroll through the picturesque grounds and indulge in Spring Afternoon Tea served with Champagne, while soaking up the stunning views out over the pastures to the River Nore.

Beautifully redesigned by Mount Juliet’s Michelin-starred head chef Ken Harker, Spring Afternoon Tea is served seven days a week. To enter, simply email your contact details with the answer to the question below to competitions@easyfood.ie with MOUNT JULIET in the subject line.

Q: WHAT IS THE NAME OF THE MICHELIN-STARRED HEAD CHEF AT MOUNT JULIET ESTATE? Midweek breaks at Mount Juliet Estate start at €129 per night. www.mountjuliet.ie Terms and conditions: Prize valid for six months; subject to availability.

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MAY 2016

20/04/2016 11:47

WIN DINNER FOR TWO The Washerwoman restaurant in Glasnevin was awarded the prestigious Just Ask Restaurant of the Month award for March 2016. With a reputation for excellence that includes the Winding Stair and Woollen Mills restaurants on Dublin’s quays, proprietor Elaine Murphy has brought some of her magic to Glasnevin with her winning combination of stylish casual dining and honest, flavoursome food.

Bord Bia’s Just Ask campaign encourages diners to look for information on where the food on their plate comes from when eating out. The Restaurant of the Month award is given to restaurants and cafés that demonstrate best practice in providing customers with this information. The Washerwoman’s walls even show a map of Ireland pin-pointing locations of their small-scale, artisan suppliers!

To be in for a chance to win dinner for two with a bottle of wine, simply email your contact details to competitions@easyfood.ie with WASHERWOMAN in the subject line.

WINE TO BE WON!

As the days lengthen and the weather warms up, more and more of us will be dusting off our bikes, so to mark the occasion we have a case of the famous Cono Sur Bicicleta to give away!

Cono Sur, the world’s first carbon-neutral wine brand, has named their most popular range “Bicicleta" in honour of the employees who cycle around the vineyards in order to keep their environmental impact to a minimum and ensure the healthiest grapes possible.

For a chance to win, simply email your contact details to competitions@easyfood.ie with CONO SUR in the subject line.

www.thewasherwoman.ie

Be sure to check out the Cono Sur Ireland Facebook page at Facebook.com/ConoSurIreland for lots more cycling giveaways, including amazing bikes and incredible cycling experiences.

www.easyfood.ie

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MASTER in the kitchen

Chef and MasterChef UK judge John Torode shares the simple meals he loves best 16 Easy Food

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MAY 2016

21/04/2016 14:28

How would you describe your cooking ethos?

I don’t believe ethos is really a thing, as an ethos is something that has been considered and worked out in a formulaic way. For me, the food that I love to eat is the food that I love to cook! The food that the people I know and love like to eat, that too is the food that I love to cook.

To cook well is to cook from the heart for those you care about, be it customers, close friends or your family.

F

rom his days working as a chef in some of London’s most revolutionary restaurants to being one half of the judging duo on MasterChef UK, Australianborn John Torode has picked up a thing or two on impressive cooking. Wowing diners and restaurant critics may be a breeze for John, but it’s classic, comforting home-cooking that he loves best.

It was his Nanna who paved the way to the kitchen, opening John’s eyes to how cooking can transform ingredients so basic into something astoundingly delicious. Case in point: her famous roast chicken. As John says, “the food she cooked was always simple, but delicious.”

His latest cookbook, My Kind of Food: Recipes I Love to Cook at Home, captures exactly this.

It’s all about what John loves to cook for family and friends. The recipes are simple to follow and hint at his years spent in restaurant kitchens in the way they transform basic ingredients into impressive, fuss-free meals.

Read on to try some of these recipes at home; we’ve also included a few to pair with the McGuigan Founder’s Series wines so that your meal is sure to impress, whether you’re cooking for family, friends, or a MasterChef judge!

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What first sparked an interest in cooking?

When I was five years old, my Nanna showed me how to make the gravy for her amazing roast chicken. It was my first cooking lesson. I had many more over the course of the four years my brothers and I lived with her, stood on a stool beside her, over a combustion stove, listening and learning. Her food was always honest and delicious and generous and has, I believe, made me the cook I am today. It is true that now when I look back I realise that my nanna was a great influence, but I did not know it then.

What sort of meals do you remember most fondly from your childhood?

Honestly it was never meals but bits: crispy roast potatoes, fluffy piklets, grilled lamb cutlets and gramma pie. I also remember bowls of soup on a Sunday with hot buttered toast, porridge with brown sugar and even the crispy end bit of the leg of lamb – but not really the meals themselves.

How did these influence your cooking style, and the way you cook at home?

All my food is about one thing: being tasty.

Food is about making people smile.

What are the main struggles you see from contestants in the MasterChef kitchens, and what advice do you offer to them?

We all know that ambition can be friend

and foe. Being crazy ambitious can be a contestant’s downfall, but then again, playing it safe can often be just as bad! Ambition, ambition, ambition…

What are the biggest changes have you seen in terms of restaurant-style cooking over the years, and how have these affected the way people cook at home?

Choice is the biggest change in the food world over the past two decades. A restaurant is no longer a place someone dresses up to go; it’s now a place to eat. Great food is everywhere. Many people now try and recreate the food they eat in restaurants and I don’t know why. Let the restaurants do the hard work and washing up!

What are easy changes home cooks can incorporate to make their cooking the best it can be?

Simplicity is the key. Keep it really simple when you’re cooking at home but always make a choice: either be happy to cook or get a takeaway…and I mean that! It’s important to be true to yourself and who you’re cooking for.

Are there any trends that you advise home cooks against?

Water baths are for commercial kitchens and baths are for relaxing, having a bath at home should involve bubbles and not a piece of salmon or beef!

What advice would you offer to a novice cook that wants to host a dinner party?

Little plates and cheese are key! That’s what I say, serve cheese and little things... don’t go big, keep it small. Some cured and a few simply grilled meats, fresh bread and salad to serve, ice cream and chocolate sauce for dessert and cheese, cheese, cheese!

Have you ever had any major kitchen disasters? And if so, what did you do to recover?

No, not really…and if I had I wouldn’t tell you!

My Kind of Food: Recipes I Love to Cook at Home

By John Torode Published by Headline €32.50/£25

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MAY 2016

20/04/2016 16:58

guest editor John Torode

Five-hour roast pork belly Serves 10-12 very hungry people, with leftovers “This is one of my signature dishes and it has appeared on menus far and wide. Over the years, I reckon it has satisfied some half a million people. Seriously. It is also quite simply a crowdpleaser and something I love to cook at home.

Yes, you have to start it the day before but it really is the easiest of recipes.”

For the pork: 3.5-4kg piece of pork belly, bone in, skin on 2 tbsp salt 8 garlic cloves, smashed with the back of a knife 4 tbsp smoked paprika 60ml vegetable oil 2 lemons, halved lengthways then thickly sliced 4 large potatoes, peeled and halved For the mash: 2kg potatoes, peeled and cut into chunks about the size of a golf ball 200ml milk, plus extra if necessary 50ml double cream 70g butter, plus extra if necessary Salt and white pepper For the salsa verde: 2 large handfuls of flat-leaf parsley, leaves picked A large handful of basil, leaves picked 2 garlic cloves 1 boiled egg A handful of fresh white breadcrumbs 1 tbsp white vinegar 1 tbsp capers 50ml olive oil A pinch of salt 1 Using a very sharp knife (I use a Stanley knife), score the skin of the pork really deeply in a criss-cross pattern with about a 1cm gap between each cut. Boil your kettle, put the pork in a clean sink, skin-side up, and pour the boiling water over the skin of the pork – this scalds it, ensuring that the skin is crispy once it is roasted.

2 Take a large bowl and mix the salt, garlic, paprika, vegetable oil and lemon pieces. Now, rub the mixture into the pork skin and flesh, and leave the lemon pieces sitting on top of the skin. Put the pork into a tray and leave it to marinate in the fridge for 12-24 hours.

3 The next day, heat the oven to 160˚C/140˚C fan/gas mark 3. Put the potatoes for the pork www.easyfood.ie

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into a roasting tin – the potatoes will act as a trivet. Lay the pork, skin-side up, on top of the potatoes and pour over any marinade left in the tray. Pour a large cup of water into the bottom of the tray underneath the pork.

4 Cover the pork with greaseproof paper, then with foil and tuck the foil around the outside of the tin to seal it. It’s now going to cook nicely for four hours.

5 Take the pork out of the oven, turn the oven temperature up to 200˚C/180˚C fan/gas mark 6 and carefully remove the foil – the tin will be steaming. Return the pork to the oven and roast for a further hour.

6 Still not done, I’m sorry to say. Take the delicious pork out of the oven and leave it to sit somewhere warm to rest for 30 minutes.

While the pork is resting, make the mashed potato and the salsa verde.

7 Put the spuds into a large pan, cover with cold water and add two teaspoons of salt.

Bring to the boil and simmer for about 20 minutes, until tender. Drain well, shaking off all the excess water, then put them back in the pan (off the heat), cover with a tea towel and leave for five minutes.

8 Mash the potatoes with a fork – a fork doesn’t squash the spuds like a masher would.

Put the pan on a low heat, add the milk, cream and butter and mix well. Add salt and white pepper – lots if you’re me.

9 For the salsa verde, place the parsley, basil and garlic into a food processor and pulse until chunky. Add the rest of the ingredients and pulse for 30 seconds or until the mixture has a roughly chopped texture, but is not a paste.

10 Now the pork has rested, lift it out of the tin and lay it skin-side down on a board. Score the underside of the pork so that you can see the ends of the bones. Pop them out with your thumb, then take the bones out by simply pulling at the sticking out ends – they should pull away from the flesh easily. Cut the pork in half lengthways, then cut each half into five or six slices. Flip each one over– it should be a lovely glistening slice of roasted deliciousness.

The whole board goes to the table.

Bowls of mash, bowls of salsa verde – go for it!

Per Serving 1,225kcals, 71.1g fat (29.7g saturated), 24.6g carbs, 2.6g sugars, 104.8g protein, 4.1g fibre, 4.498g sodium

Wine pairing:

McGuigan Shortlist GSM

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MAY 2016

20/04/2016 16:59

guest editor John Torode

Corncakes and smashed avo (Sydneysider) A feast for 6 “Breakfast is big in Sydney; it always has been and always will be. The chortle of young children asking for smashed avo in their best Aussie accent, the rumble of the coffee machine and scraping of chairs in a Sydney café always make me smile and I realise why I love the place. This is a two-parter; use the two things together for brunch or separately with other things.”

For the corncakes: 50g butter, melted and allowed to cool slightly 2 eggs, beaten 175ml milk 1 x 340g tin of sweetcorn, drained 1 x 400g tin of creamed corn 270g self-raising flour 1 tsp paprika 1 tsp bicarbonate of soda 2 tsp olive oil 12 smoked streaky bacon rashers Salt and freshly ground black pepper For the smashed avo: 2–3 large ripe avocados Juice of ½ lemon Juice of 1 lime 2 drops of Tabasco sauce

the pits and keep one. Score the flesh in a crisscross pattern all the way through to the skin, then gently squeeze the avocado to release the cubes. Use a spoon to scoop all the bits out.

5 Using a fork, mash the flesh very well. Add both types of juice and the Tabasco sauce, then season well.

6 If you’re not using it straight away, store the smashed avo in the fridge, covered with cling film and with the pit in the mixture so that it doesn’t turn brown.

1 Mix the butter with the eggs and milk, then Per Serving 680kcals, 38.5g fat (12.5g add both types of corn. In another bowl, mix saturated), 68.8g carbs, 6.9g sugars, 21.9g all of the dry ingredients and season well. protein, 10.8g fibre, 1.737g sodium Combine the two mixes and stir until there are no flour lumps – it won’t take long.

Wine pairing: 2 Put a heavy-based frying pan over a medium k Label Reserve Shiraz Blac McGuigan heat, add the oil and the bacon and cook the bacon for a couple of minutes until some is a little crispy but some isn’t – I like the different textures. Remove the bacon from the pan but leave the oil (this is to fry the corncakes).

Serves 4 3 I use a tablespoon of mixture for each cake, simply spooning a few into the pan at a time 12 lamb cutlets, well trimmed depending on how big the pan is. Cook them 20ml vegetable oil over a medium heat, making sure the pan Salt and black pepper doesn’t get too hot (if it does you’ll start to 100g butter smell the oil burning), until they start to puff up.

16 sage leaves Turn them over when the edges are brown, 2 garlic cloves cook for another minute or so on the other Zest of 1 lemon side and repeat until they are all cooked. You should have a good 18-20 little corncakes for the 1 bunch of fresh flat-leaf parsley, chopped 12 radishes, sliced hordes to feast on. You can keep them warm in A handful of fresh mint leaves the oven if you like, but I don’t think you need to 200g fresh Ricotta, seasoned with salt and as they cook pretty quickly. pepper 4 Cut the avocados in half lengthways. Take out

Grilled lamb cutlets with gremolata and fresh pea salad

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For the salad: 300g frozen peas, cooked and cooled 100g Feta A handful of mint, shredded 20ml olive oil Black pepper 1 Rub each lamb cutlet with the oil and then season well with salt and black pepper.

2 Place the cutlets onto a hot grill, BBQ or griddle plate and cook for about four minutes, then turn and cook for a further four minutes.

They should be crispy and dark on the outside, but still pink inside.

3 Remove the cutlets from the heat and let them rest for a further eight minutes 4 To make the gremolata, mix the lemon zest, garlic and parsley. Set aside.

5 Mix the sliced radishes with the mint and Ricotta and pour onto a large serving dish.

6 Lay the cutlets over the top.

7 Mix the gremolata with all the juices left from the resting lamb and pour over the whole thing.

8 Cover the peas with the oil and lots of black pepper.

9 Sprinkle over the fresh mint and crumbled Feta and mix so that everything is coated.

Per Serving 941kcals, 58g fat (27.5g saturated), 18.6g carbs, 5.1g sugars, 84.5g protein, 6.6g fibre, 0.779g sodium

Wine pairing:

McGuigan Founder’s Shiraz

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Wine pairing:

McGuigan Frizzante

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MAY 2016

20/04/2016 17:00

guest editor John Torode

Spring salad Serves 10 as a side “Spring is a great time for vegetables, so let’s celebrate them and eat them in quantity. A salad like this needs a good dressing and this one is a beaut – I always make more than I need, as does this recipe, so do as I do and store the extra in a jar in the fridge ready for whatever and whenever you need it.”

10 asparagus spears, slices into 7cm lengths at an angle 150g broad beans 150g soya beans 150g fresh or frozen peas 3 spring onions, sliced at an angle into 7cm lengths Olive oil, for drizzling Salt and black pepper 15 mint leaves, 10 torn and 5 shredded For the dressing: 1 tbsp Dijon mustard 75ml red wine vinegar 300ml extra-virgin olive oil 1 tsp walnut oil Sea salt 1 Bring a large pan of salted water to the boil.

Drop in the asparagus, bring the water back to the boil, then add the broad beans, soya beans, peas and spring onions. Bring back to the boil until they are cooked. Drain and cool quickly under cold running water.

2 Spring the cooked vegetables on a tray and place in the fridge for 10 minutes to cool.

Sprinkle the veg with a little olive oil and season with salt and pepper.

3 Spoon the mustard and vinegar into a small bowl and whisk until blended. Slowly pour in the oils, whisking all the time, until the dressing is thickish (like a sauce). Season with a good whack of sea salt and black pepper.

4 Put the chilled veg in a pretty serving dish, add the mint (torn and shredded) and mix together, then splatter with some dressing.

Per Serving 396kcals, 33.3g fat (4.7g saturated), 17.7g carbs, 2.8g sugars, 3.6g protein, 2.5g fibre, 0.066g sodium

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Posh curry cutlets Serves 6-8 “There won't be any leftovers when you serve this clever, easy-to-cook dish to your friends. Once cooked, the curried racks of lamb can either be www.easyfood.ie

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sliced into cutlets or served whole as a grand centrepiece. Should you not have the time to make the Madras paste from scratch, that's fine; you can use a good-quality jar of paste instead.

Sometimes it's okay to cheat!”

2 x 8-bone racks of lamb, trimmed 24 Charlotte potatoes, peeled 1 x 400g tin of chickpeas, drained 200ml thick Greek yoghurt A small bunch of fresh coriander, chopped For the Madras paste: 1 tsp ground cardamom 2 tsp ground cinnamon 2 tsp fenugreek seeds 1 tsp black peppercorns 2 tsp garam masala 4 tsp coriander seeds 1 tsp ground turmeric 1 tsp fennel seeds 2 tsp mustard seeds 2 tsp dried chilli powder 1 onion, chopped 6 garlic cloves 80g fresh root ginger, peeled 50g butter 50ml vegetable oil 150ml brown malt vinegar 1 Put all of the spices for the paste in a dry pan over a high heat and toast for about two minutes until they colour and become fragrant. Grind them to a powder using a mortar and pestle or a spice grinder (a food processor doesn't do the job).

2 Using a mortar and pestle or food processor,

purée the onion, garlic and ginger.

3 Place a large, heavy-based frying pan over a medium heat add the butter, oil and the purée and cook for two minutes. Add the ground spices and vinegar and mix to a paste. Bring to the boil, then reduce the heat and simmer for five minutes, until bubbling, fragrant and the paste starts to split.

4 Heat the oven to 200˚C/180˚C fan/gas mark 6.

Score the fat on the racks of lamb deeply. Place the racks, fat-side down, in a cold frying pan. Turn the heat up to medium and leave for a good five minutes, until the fat renders and your kitchen smells of roast lamb.

5 Meanwhile, par-cook the potatoes in a large pan of boiling water for just 10 minutes. Drain and transfer the potatoes to a roasting tin. Add the chickpeas and a tablespoon of the curry paste and mix well. Spread the mixture evenly over the roasting tin.

6 Rub the remaining curry paste all over the lamb and then place the racks of lamb on top of the potatoes, fat-side up. Cook in the oven for 25 minutes (do not open the oven door).

7 Remove from the oven and leave the lamb to rest for 10 minutes. Mix the potatoes and chickpeas with the yoghurt and coriander, then tuck in.

Per Serving 902kcals, 24.6g fat (9g saturated), 112.2g carbs, 8.5g sugars, 58.4g protein, 18.3g fibre, 0.206g sodium

Wine pairing:

McGuigan Black Label Pinot Grigio

Easy Food 23

21/04/2016 14:31

For the gravy: 2 tbsp plain flour

Nanna’s roast chicken Serves a family of 6 “When I was five years old, my Nanna showed me how to make the gravy for her amazing roast chicken. I can still smell and taste everything she cooked and, as I got better and after much practice, she finally entrusted me to cook the roast – this roast, with her gravy.

So I dedicate this to you, Nanna. Thank you.”

1 x 1.5kg large chicken 50g butter, softened For the stuffing: 50g butter 24 Easy Food

EF112_16-26_John Torode.indd 24

1 onion, diced 100g smoked streaky bacon, chopped A handful of fresh parsley, roughly chopped 150g fresh breadcrumbs Zest of ½ an orange 1 Granny Smith apple, peeled and grated 100g sausage meat Salt and freshly ground black pepper For the mash: 2kg potatoes, peeled and cut into chunks about the size of a golf ball 200ml milk, plus extra if necessary 50ml double cream 70g butter, plus extra if necessary White pepper

1 Heat the oven to 200˚C/180˚C fan/gas mark 6.

Melt the butter in a frying pan over a high heat, add a pinch of salt, two grinds of pepper, the onion and bacon and fry for a couple of minutes so the bacon smells good but isn’t crispy.

Remove from the heat and mix in the rest of the ingredients for the stuffing.

2 Rub the chicken all over with the butter. Stuff both ends of the chicken with the stuffing and tie the chicken legs together with string. Lift the chicken breast-side up into a roasting tin.

3 Put the chicken in the oven, turn the oven down to 190˚C/170˚C fan/gas mark 5 and roast for one hour. Turn the chicken over so that it sits on its breast and cook for another 15 minutes.

4 Remove from the oven, drape the chicken with a sheet of kitchen foil and leave to rest for 20 minutes.

5 Put the spuds into a large pan, cover with cold water and add two teaspoons of salt. Bring to the boil and simmer for about 20 minutes, until tender. Drain well, shaking off all the excess water, then put them back in the pan (off the heat), cover with a clean tea towel and leave for five minutes.

6 Mash the potatoes with a fork – a fork doesn’t squash the spuds like a masher does. Put the pan on a low heat, add the milk, cream and butter and mix well. Add salt and white pepper – lots if you’re me.

7 Take the chicken out of the tin and put it on a board (get rid of the foil). Place the tin over a medium heat and sprinkle the flour over the chicken juices. Use a wooden spoon to scrape the bottom of the tin to lift up all the brown bits and make a paste. Stir and cook for 2-3 minutes.

Pour in 250ml of water, turn the heat up, bring to the boil and whisk to get rid of any lumps.

Add more water and keep it boiling until it’s the consistency you like.

8 Pull the chicken apart and pull out the stuffing.

A big dish of chicken, a big bowl of mash and stacks of gravy: loads of food for the family.

Per Serving 1,136kcals, 47.9g fat (23.2g saturated), 80.7g carbs, 10.9g sugars, 93g protein, 10.4g fibre, 1.082g sodium

Wine pairing:

McGuigan Black Label Reserve Sauvignon Blanc

MAY 2016

21/04/2016 14:31

guest editor John Torode 50ml milk 50ml double cream 6 spring onions, sliced (green and white parts separated) 2 tbsp capers A handful of fresh parsley, chopped

Grilled duck salad Serves 2 2 duck breasts, scored and well-seasoned A large bunch of watercress 6 slices of streaky bacon rashers, cooked until crisp Crusty bread, torn into pieces For the dressing: 50ml sherry vinegar 100ml olive oil For the salad: 300g frozen peas, cooked and cooled 50g Pecorino cheese, grated A small handful of fresh mint, shredded 20ml olive oil Black pepper

6 Add the watercress. Drizzle the dressing over the dish and top with some peas.

Per Serving 1,368kcals, 94.8g fat (19.3g saturated), 62.6g carbs, 8g sugars, 77.3g protein, 10.5g fibre, 2.49g sodium

Wine pairing:

McGuigan Founder’s Chardonnay

Roasted sea bream with champ Serves 4 700g potatoes, peeled 4 large sea bream fillets, skin on 20ml vegetable oil Salt and black pepper 130g butter

1 First, make the mash. Place the potatoes in a large pot of cold, salted water and bring to the boil for 15 minutes until tender. Drain, then place back in the pot and cover with a cloth for five minutes to steam dry.

2 In a separate saucepan, bring to the boil the cream, milk and 50g of the butter with some salt and pepper and the whites of the onions.

3 Mash the potatoes with a fork and, when lump free, stir the boiling cream mixture into the potatoes. Put them back on the heat and bring to the boil. Drop in the greens of the spring onions when ready to serve.

4 Take a large frying pan and cut out a disc of greaseproof paper to fit the bottom. Place the pan over a high heat and place the paper in the pan and the fish skin-side down on top. This will give you a crisp skin.

5 Cook for five minutes, then turn and cook for one minute more. Remove from the pan and put on a warm plate to rest.

6 Put the pan back over the heat, discard the paper and add the butter to the pan. Leave to sizzle and when it starts to go dark, add the capers and the parsley, a good squeeze of lemon and a good splash of wine.

7 Make sure the spuds are hot and pile the fish on top, then pour over the sauce to serve.

Per Serving 583kcals, 41g fat (21.7g saturated), 39.8g carbs, 3.2g sugars, 25.5g protein, 5.7g fibre, 1.022g sodium

Wine pairing:

McGuigan Founder’s Cabernet Sauvignon

1 Place the duck skin side down in a cold pan and turn the heat on, this will slowly render the fat from under the skin so that that duck is crispy, cook for 10 minutes.

2 Turn the duck over; turn off the heat and leave to cook in its own fat for five minutes, basting constantly.

3 Mix the dressing ingredients together and set aside.

4 Cover the peas with the oil and the pepper mush a little with a fork, drop in the fresh mint and sprinkle over the Pecorino. Mix well so that everything is coated.

5 Slice the duck lengthwise. Break up the crispy bacon and mix with the duck and bread. www.easyfood.ie

EF112_16-26_John Torode.indd 25

Easy Food 25

21/04/2016 09:53

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EF112_026_Hide Arad_AD.indd 26

20/04/2016 17:08

What's in season?

EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS

28-38

IN THIS SECTION SHALLOTS OF FLAVOUR P28

Sweeter than regular onions, shallots are your new secret weapon

www.easyfood.ie

EF112_XX Intro Pages New.indd 27

EAT IRELAND P32

Jocelyn Doyle becomes an enthusiastic apprentice cheesemaker on Gubbeen Farm, Skibbereeen, Co. Cork

CHIPS OFF A NEW BLOCK P34 Take a break from regular potato chips with these inventive alternative options

Easy Food 27

20/04/2016 16:23

f o s t o l l a h S FLAVOUR

Sweeter than regular onions, shallots are your new secret weapon DO YOU KNOW YOUR ONIONS?

the best for caramelising, and as a result they are called for in many classical French recipes.

SHALLOTS

WHITE ONIONS

Shallots are very mild and sweet. They can be used in almost any recipe and are particularly popular in French cooking. They are an ideal choice for when you don't want an overpowering onion flavour in your dish, and are also perfect for raw dishes since they are crisp but not too pungent.

Popular in Latin American cooking, white onions are a little sweeter than the yellow variety but can be substituted for them in any recipe. Because of their crisp texture and mild flavour, white onions are great raw, whether slivered in salads, thinly sliced into your favourite sandwich or scattered over a pizza.

BANANA SHALLOTS

RED ONIONS

The banana shallot is a cross between a regular shallot and a yellow onion. They have the larger size of the onion and the mildness and sweetness of the shallot, and are known as banana shallots because of their elongated shape. They are easy to peel and cook slightly more quickly than regular onions. You can substitute two banana shallots for one onion, or one banana shallot for two regular shallots.

YELLOW OR BROWN ONIONS These popular onions are the best for all-round cooking purposes and are incredibly versatile.

Many cooks contend that yellow onions are 28 Easy Food

EF112_28-1_What's In Season.indd 28

Though they can be pungent, red onions are great for eating raw, bringing crunchiness and brightness to a variety of dishes. Red onions work very well when pickled. We also love them in salads, on pizza and as a burger topping.

Slow-cooked, they can make a fantastic chutney to accompany cheese.

SPRING ONIONS Also known as scallions or green onions, these are commonly found in Asian cuisine. Spring onions are mild and need little to no cooking time, which makes them a great, crunchy garnish. Slice them on the diagonal so they look extra pretty.

Shallots

Banana shallots

Yellow or brown onions

White onions Red onions Spring onions

MAY 2016

20/04/2016 11:49

what's in season? shallots

love SHALLOTS

MAKE IT YOURS: This side dish really doesn’t need any meat, but dedicated carnivores might like to scatter some crispy bacon bits over the top!

SHALLOTS LOVE: ❤ GARLIC ❤ BUTTER ❤ CHICKEN ❤ PEAS ❤ GREEN BEANS ❤ PORK ❤ MUSHROOMS ❤ CREAM ❤ GOAT’S CHEESE ❤ FETA ❤ WINE

Green beans with smoky shallots Serves 8

900g fresh green beans, ends trimmed 3 tbsp rapeseed oil 900g shallots, thinly sliced 1 tsp smoked paprika Salt and black pepper ¼ tsp dried chilli flakes 1 Bring a large pot of salted water to a boil.

Add the green beans and cook for one minute, then remove the beans from the water and plunge them into a bowl of ice water. Drain and set aside.

2 Heat two tablespoons of the oil in a large pan over a medium-high heat. Cook the shallots for about 10 minutes, stirring occasionally, until they are tender and beginning to turn golden.

3 Add the smoked paprika and some salt and pepper. Stir and cook for another 3-4 minutes until the shallots are well-browned. Transfer to a plate lined with kitchen paper and set aside. www.easyfood.ie

EF112_28-1_What's In Season.indd 29

___ JAN

4 Allow the pan to cool a little, then wipe out the excess oil with a ball of kitchen paper.

Return to the stove over a medium heat and add the remaining oil.

5 When hot, add the blanched green beans, chilli flakes and some salt and pepper. Cook for 1-2 minutes, stirring, until heated through.

6 Transfer the beans to a platter and top with the smoky shallots. Serve.

___ FEB ___ MAR ___ APR ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT

Per Serving 118kcals, 0.3g fat (0g saturated), 27.3g carbs, 1.7g sugars, 4.9g protein, 4g fibre, 0.047g sodium

x

In season y Ma - September

___ OCT ___ NOV ___ DEC Easy Food 29

21/04/2016 14:38

Chicken with shallots and cherry tomatoes Serves 3

6 bone-in, skin-on chicken thighs 2 tbsp plain flour Salt and black pepper 2 tbsp butter 8 shallots, peeled and halved 120ml white wine 180ml chicken stock 2 tbsp Dijon mustard 2 sprigs of tarragon 400g cherry tomatoes, halved To serve: Mashed potatoes or crusty bread

30 Easy Food

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1 Pat the chicken thighs very dry with kitchen paper. Sprinkle them with the flour and some salt and pepper.

2 Melt the butter in a large, heavy-bottomed pan over a medium-high heat. When the butter foams, cook the chicken thighs until well browned and crisp on all sides, in batches if necessary to avoid over-crowding the pan. Remove and set aside. Remove all but one tablespoon of fat from the pan.

3 Add the shallots to the pan and cook them in the remaining chicken fat over a mediumlow heat for 10-12 minutes until they begin to soften and caramelise.

4 Add the wine and allow to bubble for 2-3 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.

5 Add the chicken stock, mustard and tarragon. Return the chicken thighs to the pan and cover. Simmer over a low heat for 20 minutes, then remove the lid. Simmer for another 10 minutes or until the sauce has thickened, the chicken is cooked throughout and the juices run clear.

6 Add the cherry tomatoes, stir to combine well and serve immediately with mash or crusty bread.

Per Serving 557kcals, 23.9g fat (9.3g saturated), 15.7g carbs, 4.1g sugars, 61g protein, 2.2g fibre, 0.604g sodium

MAKE IT YOURS: Use rapeseed oil instead of butter to make this dairy-free. For a coeliacfriendly version, use cornflour inste ad of plain flour and ensure the stock you buy is gluten-free.

MAY 2016

20/04/2016 11:51

what's in season? shallots

Warm sweet potato and shallot salad with Feta and bacon Serves 4

100g rashers or sliced pancetta 3 medium sweet potatoes, cut into 2cm cubes Salt and black pepper 8 shallots, halved 1 tbsp balsamic vinegar 1 tsp Dijon mustard 1 tsp honey 1 garlic clove, crushed 2-3 tbsp olive oil 1 x 70g bag of mixed salad greens 80g Feta, crumbled

1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4.

2 Place the rashers or pancetta on a baking tray. Cook in the oven for 20-25 minutes or until browned and crispy, flipping once and rotating the pan halfway through.

3 Remove to a plate lined with kitchen paper and set aside.

4 Drain all but one tablespoon of the fat from the baking tray. Add the sweet potatoes to the tray and toss to coat in the fat. Season with salt and a generous amount of black pepper.

5 Return the tray to the oven and roast the sweet potatoes for 15 minutes.

6 Add the shallots to the tray and place in the oven for another 15-25 minutes or

until the potatoes and onions are cooked through and caramelised.

7 In a bowl, whisk together the balsamic vinegar, mustard, honey and garlic. Keep whisking and, at the same time, slowly drizzle the olive oil into the mixture. Taste the dressing and season to your liking.

8 Top the salad leaves with the roasted shallots and sweet potatoes, then sprinkle over the bacon and Feta. Drizzle with the balsamic dressing, and serve immediately.

9 The warm vegetables will wilt the tender greens, so assemble just before eating.

Per Serving 420kcals, 23g fat (7.8g saturated), 38.1g carbs, 2.9g sugars, 15.4g protein, 4.7g fibre, 0.924g sodium

MAKE IT YOURS: se Feta for goat’s chee the b Su the it om or if you prefer, conut oil in bacon and use co n fat for a co ba the of place veggie version.

www.easyfood.ie

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32 Easy Food

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MAY 2016

20/04/2016 11:56

larder luck local food

EAT Ireland Staff Writer Jocelyn Doyle becomes an enthusiastic apprentice cheesemaker on Gubbeen Farm, Co. Cork

The ultimate Gubbeen toastie Serves 2

I

sigh in frustration at the elusive calf.

He’s escaped from the safety of his pen into the dusk and is dancing excitedly away from my attempts to catch him. He is adorable, but I’m bone-tired and this is the last thing I need on my way to sweet, sweet sleep. I am in West Cork, having moved temporarily to Gubbeen Farm with the express purpose of learning to make cheese. I’m not used to being surrounded by a safety-net of fields, and I can’t shake my deep-seated suburban fear that the calf will end up on the road.

My days here are hard, but satisfying. I am in the dairy by 7.30am. The women working there are incredibly tough, despite several of them being easily 40 years older than I am. The work is intensely physical – because the cheese needs to be weighted to drain away the whey and form its shape, several hours every day are taken up by literal weight-lifting. To say that this is an adjustment for me — a lifelong avoider of everything associated with a gym — is an understatement.

Gubbeen Farm is a true Ferguson family operation. Tom is the herdsman, minding the happy cows whose milk is used by his wife Giana to make her creamy, nutty

www.easyfood.ie

EF112_32-33_Eat Ireland.indd 33

Gubbeen cheese. Giana also rears rarebreed poultry, including the Bronze turkey who has made me his nemesis and likes to stalk me across the farmyard. Their son Fingal runs the smokehouse, producing some amazing cured meats and doing a nice sideline in beautiful handmade knives.

Elsewhere on the farm, daughter Clovisse is a biodynamic gardener, supplying several local chefs and giving Fingal the herbs he uses in smoking his meats.

My time here is shaped by small moments.

I guzzle a glass of fresh raw milk every morning and hurry from my cosy apartment down to the dairy, casting wary glances at the affronted turkey.

I watch, fascinated, as the alchemy of cheesemaking transforms liquid milk to solid curd. I paint black wax evenly onto wheels of smoked cheese. At lunchtime, I make my way to the farmhouse, where Tom makes melting, golden cheese toasties and pots of strong tea. I work in the bracing Atlantic cold at markets in Schull and Skibbereen, selling cheeses and meats to eager, loyal customers. At night, I ease my aching bones in hot baths and go to bed earlier than I have ever done as an adult.

My body begins to feel utilised, strong. A dairy-rich diet suits me.

After two weeks of playing cheesemaker, it’s time to go home. I leave reluctantly, my bag squashed full of delicious Gubbeen goodies. I never did catch the fugitive calf, but he was back the next morning anyway.

If my real life was on this farm, I wouldn’t run away either.

6 Gubbeen smoked rashers 4 thick slices of sourdough bread 1 tbsp onion chutney 6 slices of Gubbeen, smoked or regular 2 small pears, cored and sliced Black pepper 2 small handfuls of rocket 40g butter 1 Cook the rashers in a large non-stick pan over a medium heat for 7-8 minutes until crisp. Remove and drain on a plate lined with kitchen paper. Wipe out the pan with a ball of kitchen paper.

2 Spread two of the bread slices with onion chutney and top with Gubbeen cheese and sliced pear. Season with black pepper.

Add three rashers and a handful of rocket to each. Sandwich together with the remaining bread slices.

3 Heat the butter in the same pan over a medium heat. Add the sandwiches and cook for 3-4 minutes per side until the cheese has melted and the bread is golden.

Per Serving 888kcals, 50g fat (25.9g saturated), 60.2g carbs, 17.4g sugars, 52.1g protein, 6g fibre, 0.983g sodium

more Find out f details o and see t: a y bu where to een.com b b u www.g

Easy Food 33

20/04/2016 11:57

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34 Easy Food

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MAY 2016

20/04/2016 11:57

what’s in season? vegetable chips

Polenta chips with rosemary

Herby skinny carrot chips Serves 2

Serves 6-8

Olive oil 2l vegetable or chicken stock 500g instant polenta or cornmeal 80g Parmesan, grated 1 tbsp fresh rosemary, finely chopped Sea salt and black pepper 1 Brush two 22 x 30cm baking tins with olive oil to lightly grease.

2 Bring the stock to the boil in a large heavybased saucepan over a medium-high heat.

3 Gradually add the polenta bit by bit, whisking constantly until all the polenta is incorporated into the stock. Reduce the heat to medium and cook, stirring constantly, for 2-3 minutes or until the mixture thickens and the polenta is soft.

Remove from heat and stir in the Parmesan.

4 Pour the polenta evenly over the bases of the prepared tins and use the back of a spoon to smooth the surface. Cover with non-stick baking paper and set aside to cool. Place in the fridge for at least four hours, or overnight if possible.

5 Carefully turn the polenta out onto a clean work surface. Use a sharp knife to cut off the curved edges. Cut lengthways into 2cm strips.

Cut each strip into 8cm-long pieces.

6 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the polenta "chips" on two baking trays.

Drizzle with oil and gently toss to coat. Bake for 45-50 minutes, turning once halfway, until crisp and golden brown.

7 Transfer the polenta chips to a serving platter.

Sprinkle with rosemary and season with sea salt and black pepper. Serve immediately.

500g carrots, cut into 1cm-thick chips 1½ tbsp cornflour Salt and black pepper 1½ tbsp vegetable oil 1 tbsp thyme leaves

MAKE IT YOURS: Use chopped tarragon, rosemary or parsley in place of the thyme, if preferred. You could also add some paprika to the cornflour for a little extra flavour.

1 Preheat the oven to 200C˚/180˚C fan/gas mark 6 and line a baking tray with parchment paper.

2 In a bowl, combine the carrots with the cornflour and some salt and black pepper.

3 Toss the carrots with the vegetable oil. Spread them in a single layer on the prepared baking tray and bake for 45-55 minutes, turning halfway.

4 Scatter the thyme over the carrot chips and add extra salt or black pepper if needed.

Per Serving 217kcals, 10.5g fat (2.1g saturated), 30g carbs, 12.4g sugars, 2.6g protein, 7.2g fibre, 0.251g sodium

x

Per Serving 303kcals, 6.9g fat (2.1g saturated), 51.7g carbs, 1.4g sugars, 8.7g protein, 1.8g fibre, 0.922g sodium

www.easyfood.ie

EF112_34-38_Chips_.indd 35

Easy Food 35

20/04/2016 11:59

Garlic chickpea chips Serves 2-3

225g chickpea flour (also known as gram flour) 2 tbsp fresh parsley, finely chopped 2 garlic cloves, crushed 1 tsp salt ½ tsp black pepper 550ml water Vegetable oil, for frying 1 In a heavy medium saucepan, combine the chickpea flour with the parsley, garlic, salt and black pepper.

2 Whisk in the water gradually until a smooth paste forms. Place the mixture over a mediumhigh heat and boil for 5-6 minutes, whisking constantly, until very thick. Beat with a wooden spoon until smooth.

3 Scrape the dough into a lightly oiled 30 x 19cm baking tray and press a piece of cling film directly onto the dough, pushing it down into the tray.

Allow the dough to come to room temperature, then place in the fridge for at least six hours or overnight if possible.

4 In a medium pan, heat 5cm of vegetable oil to 180˚C. If you don’t have a thermometer, you can check whether the oil is at the right temperature for frying by dipping the handle of a wooden spoon into the oil. The oil should start to bubble

steadily. If it bubbles very vigorously, the oil is too hot. If no bubbles, or very few, pop up, then it’s not hot enough.

5 Turn the chickpea dough out onto a chopping board. Cut it in half lengthwise, then slice crosswise into 2cm-wide sticks.

6 Working in batches, fry the chickpea chips for 2-3 minutes until golden brown. Using a slotted spoon, transfer the chips to kitchen paper to drain. Sprinkle with salt and serve immediately.

Per Serving 657kcals, 34.1g fat (6.1g saturated), 69.8g carbs, 12.1g sugars, 22.1g protein, 19.9g fibre, 1.193g sodium

x

MAKE IT YOURS: You could also use a deep-fat fryer to cook these chips. If you’re not a fan of garlic, it can easily be omitted.

36 Easy Food

EF112_34-38_Chips_.indd 36

MAY 2016

20/04/2016 11:59

what's in season? vegetable chips

Avocado fries with sriracha dipping sauce Serves 4

80g plain flour 2 eggs, beaten 60g breadcrumbs 50g Parmesan, grated, or as needed 2 large avocados, each sliced into 12 “chips” For the dipping sauce: 4 tbsp sour cream 1 tsp sriracha hot sauce, or more to taste Squeeze of lime juice

the egg in a second bowl. Combine the breadcrumbs and Parmesan in a third.

3 Gently press the avocado slices into the flour to coat. Shake off any excess flour, then dip the avocado into the beaten egg and finally into the breadcrumbs, pressing to coat well on all sides.

4 Place the breaded avocado slices onto a lightly oiled baking tray. Bake in the oven for 10 minutes or until golden brown.

5 In a bowl, stir together the sour cream, sriracha hot sauce and lime juice until combined. Add more sriracha or lime juice to taste. Serve the avocado fries with the sriracha dipping sauce.

Per Serving 648kcals, 35.4g fat (12.7g saturated), 63.6g carbs, 2.7g sugars, 21.8g protein, 9.2g fibre, 0.523g sodium

1 Preheat the oven to 230˚C/210˚C fan/gas mark 8.

2 Place the flour into a shallow bowl. Beat

www.easyfood.ie

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Easy Food 37

20/04/2016 12:00

Parmesan courgette fries with lemon aioli Serves 4

70g ground almonds 50g Parmesan, finely grated Pinch of cayenne pepper (optional) 1½ tbsp thyme or rosemary, finely chopped ½ tsp salt 3 medium courgettes 1 egg, lightly beaten For the aioli: 3 tbsp mayonnaise 2 tbsp plain Greek yoghurt 1 garlic clove, crushed Zest and juice of ½ a lemon ¼ tsp smoked paprika

38 Easy Food

EF112_34-38_Chips_.indd 38

1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Line a baking tray with parchment paper.

2 In a bowl, combine the ground almonds, Parmesan, cayenne pepper (if using), herbs and salt. Beat the egg in a separate bowl.

3 Trim the tops and bottoms from the courgettes, then cut each one in half lengthwise. Cut the halves into 1cm-thick fingers.

4 Dip each courgette finger in beaten egg and then into the crumb mixture, making sure they are well coated.

5 Arrange the courgette fries on the prepared baking tray and bake for 12-15 minutes or until golden and crispy.

6 In a bowl, combine the aioli ingredients together and season to taste with salt and plenty of black pepper.

7 Serve the courgette fries with the aioli.

Per Serving 238kcals, 16.9g fat (3.6g saturated), 14g carbs, 4.6g sugars, 11.9g protein, 4.7g fibre, 0.52g sodium

MAY 2016

20/04/2016 12:01

larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES

40-48

IN THIS SECTION 15 WAYS WITH STORE-CUPBOARD SAUCES P40 New ways to use larder standbys relish, mustard and honey

www.easyfood.ie

EF112_XX Intro Pages New.indd 39

READER RECIPE P43

Eram Sarwar shares her favourite recipe for this time of year

SOME LIKE IT HOT P44 Crank up the heat with these fiery dinner options

Easy Food 39

20/04/2016 16:23

5 ways with

Baked eggs with tomato relish Serves 4 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Grease four small oven-proof ramekins with olive oil or butter. Crack an egg into each ramekin. Add 1 tsp tomato relish to each, then sprinkle with grated Cheddar and chopped chives. Bake for 6-8 minutes, or until the egg yolk is cooked to your liking. Serve with toast.

Breakfast quesadilla Serves 1 Grill 2 rashers until crispy, then set aside. In a jug, whisk 1 egg with a splash of milk, a pinch of chilli flakes and some seasoning.

Melt a knob of butter in a pan over a medium-low heat and add the egg, using a wooden spoon to scramble it until almost set. Remove from the heat. Lay a large flour tortilla on a work surface and spread with 1-2 tbsp tomato relish. Spoon the scrambled egg onto one half of the tortilla and sprinkle over 30g grated Cheddar.

Crumble over the cooked rashers and fold the tortilla in half. Cook in a sandwich press or frying pan until the cheese has melted and the tortilla is crisp. Slice into wedges.

Tomato and Mozzarella chicken Serves 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Use the tip of a sharp knife to carefully cut a pocket into each of 2 chicken fillets, being careful not to cut all the way through. Place 1 tsp tomato relish in each pocket, followed by a cube of fresh Mozzarella. Lay 2 slices of prosciutto on 40 Easy Food

EF112_40-42_15ways with.indd 40

Relish

the work surface, slightly overlapping, and place a fillet on top. Roll the chicken up in the prosciutto and secure with 1-2 cocktail sticks. Repeat with the second fillet. Place the chicken in a baking dish and season lightly. Bake for 20-25 minutes until the chicken is thoroughly cooked.

Tomato relish burgers Makes 4-6 Lightly oil a baking tray and set aside. Heat 1 tbsp oil in a pan over a gentle heat and cook 2 finely chopped onions for 10 minutes until softened. Allow to cool. Whizz 6 cream crackers in a food processor until they form fine crumbs. Place the cooled onions in a large bowl with the cracker crumbs and add 4 tbsp tomato relish, 500g beef mince, ½ tsp dried thyme, 1 beaten egg and some seasoning. Combine the mixture together and divide into 4-6 burgers. Place them on the prepared baking tray and brush with a little olive oil. Cover with cling film and refrigerate for 2-3 hours to allow the burgers

to set. Turn the grill to a high heat and cook on both sides until cooked throughout. Place into buns and serve with extra relish and your favourite toppings.

Easy tomato sausage rolls Makes 16 Cut 8 good-quality sausages into two pieces. Roll out 500g shop-bought pastry on a floured surface to a rectangle of about 48 x 32cm. Cut the pastry in half lengthways, then cut each half into eight equal sections. Brush one end of each rectangle with beaten egg and place a dollop of tomato relish at the other end.

Place a piece of sausage onto each spoonful of chutney and season with salt and black pepper. Roll up the pastry around the sausages and relish. Place in the fridge for 20 minutes. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Brush them all over with beaten egg and bake for 25-30 minutes or until golden-brown. Allow to cool slightly before serving.

MAY 2016

20/04/2016 12:01

Roasted pork tenderloin with honey-mustard crust Serves 4 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Spray a baking dish with cooking spray. In a small bowl, stir together 2 tbsp wholegrain mustard, 2 tbsp honey and 1 tsp thyme leaves. Place 1 sliced red onion in a single layer in the bottom of the prepared dish. Season a 450g pork tenderloin on all sides with salt and pepper, then place on top of the sliced onion. Brush half of the mustard mixture over the pork, then cover with foil and bake for 25 minutes. Remove the foil and brush the pork with the remaining mustard sauce.

Place under a hot grill for 5-6 minutes or until a crispy crust forms on top and the pork is cooked throughout. Remove from the oven and allow to rest for 10 minutes before slicing and serving.

d r a t s u M

Parsley and chive potato salad Serves 6-8 Place 900g halved baby potatoes in a large saucepan. Cover with water and add a generous pinch of salt. Bring to boil over a high heat, then simmer gently for 12-15 minutes until just tender. Drain thoroughly and set aside to cool to room temperature. In a large mixing bowl, whisk together 2 tbsp white wine vinegar, 1 tsp Dijon mustard and some salt and pepper.

Whisk in 4 tbsp rapeseed oil until smooth.

Finely chop a handful each of parsley and chives and whisk into the dressing. Add the potatoes to the bowl and toss gently to coat in the dressing. Allow to sit at room temperature for 30 minutes before serving.

5 ways with

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Irish rarebit

Maple mustard salmon

Serves 4-8 Melt 20g butter in a saucepan over a medium heat. Add 1 tbsp flour and whisk for 1-2 minutes to create a roux. Mix in 2 tsp Worcestershire sauce and 2 tsp Dijon mustard. Add 60ml stout and stir until smooth. Add 120g grated Cheddar and cook, stirring constantly, until fully melted.

Turn the grill on to a high heat. Grill 8 slices of sourdough bread until lightly toasted.

Spoon some of the cheese mixture on to each slice, spreading evenly to the edges.

Return the bread to the grill and cook for an additional 3-5 minutes until the cheese is lightly browned and bubbly. Serve with a generous sprinkle of fresh chives.

Serves 2 Preheat the oven to 230˚C/210˚C fan/ gas mark 8. Lightly grease a baking tray with oil. In a small bowl, whisk together 1 tbsp wholegrain mustard, 1 tbsp Dijon mustard, 2 tsp maple syrup and 2 tsp olive oil. Pat 2 salmon fillets dry with kitchen paper and season well with salt and pepper. Lay the salmon skin side down on the prepared baking tray. Rub the top with the mustard mixture. Bake for 8-10 minutes or until cooked to your desired level of doneness. Serve with lemon wedges.

Mustard and horseradish cabbage Serves 4 Heat 50g butter in a heavy pan over a medium-high heat. Cook 1 thinly sliced onion for 5-6 minutes until lightly browned, stirring occasionally. Stir in 900g shredded Savoy cabbage, ¾ tsp salt and 120ml water. Cook, covered, for 12 minutes until the cabbage is just tender. Transfer to a serving dish. In the same pan, whisk together 1 tbsp wholegrain mustard, 1 tsp horseradish sauce and 1 tsp plain flour. Add 120ml water and whisk until well combined. Simmer for 2-3 minutes, then stir into the cabbage. Season with salt and black pepper.

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20/04/2016 12:02

5 ways with

Honey sesame chicken

Serves 4 In a bowl, combine 4 tbsp honey, 3 tbsp soy sauce, 2 tbsp ketchup, 2 tbsp toasted sesame oil, 2 crushed garlic cloves and ½ tsp dried chilli flakes. Cut 4 chicken fillets into strips. Place 4 tbsp cornflour in a shallow bowl and season with salt and pepper. Dredge each chicken piece in the cornflour and shake off excess, then put the chicken in one layer on a plate. Heat 2 tbsp olive oil in a large nonstick pan over a medium-high heat and cook the chicken pieces for about four minutes per side until cooked throughout, working in batches so as not to crowd the pan. Add the honey-soy mixture to the pan and stir well. Cook for two minutes, turning the chicken pieces to coat in the sauce. Remove from the heat, sprinkle with sesame seeds and serve with rice.

Spicy honey-roasted cauliflower Serves 4 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Chop ½ a head of cauliflower into florets and spread in an even layer on a rimmed baking tray. Drizzle over 1 tbsp olive oil and sprinkle with salt and pepper.

Roast in the oven for 12-15 minutes, turning once. In a small saucepan, combine 4 tbsp honey, 2 crushed garlic cloves, 1 tsp onion powder, 1½ tbsp soy sauce and ½ tsp hot sauce. Bring to a simmer over a low heat, stirring constantly. In a small bowl, mix 1 tbsp cornflour with 6 tbsp water until dissolved. Stir the cornflour mixture into the sauce and cook for two minutes until it thickens. Transfer the cauliflower to a large bowl and pour the sauce over it. Toss to coat.

Return to the baking tray and roast for one minute longer, then serve.

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y e n o H

Vanilla honey butter

Makes about 180g In a medium bowl, combine 110g unsalted butter, 4 tbsp honey, the seeds scraped from 2 vanilla beans and a pinch of salt.

Beat together until light and fluffy. Serve at room temperature with pancakes, French toast, waffles or scones, or try them with the honey drop scones below.

Honey drop scones Makes about 20 In a large bowl, whisk together 250g plain flour, 2 tsp baking powder, ¼ tsp bicarbonate of soda and ½ tsp salt. Use your hands to rub in 110g diced cold butter into the flour mixture until it resembles fine crumbs. Set aside. In a small bowl, whisk together 180ml cold milk, 4 tbsp honey and 2 eggs. Create a small hole in the

middle of the flour mixture and slowly add the milk mixture, using a spoon to combine until just incorporated. Place a large pan over a medium-low heat and melt a knob of butter. Use a spoon to pour about 1½ tbsp of the batter onto the pan. Cook for two minutes per side until golden brown, then remove and place on a plate. Repeat with the remaining batter. Serve the scones with butter, jam or honey.

Anti-inflammatory honey ginger tea Serves 3-4 Peel and chop a 2cm piece of ginger root.

In a tea pot or French press, combine the ginger with ½ tsp ground turmeric, 3 tbsp honey, 1 tsp apple cider vinegar and ½ a sliced orange. Pour 750ml boiling water over everything. Cover and allow to stand for five minutes, then serve hot.

MAY 2016

20/04/2016 12:03

Eram Sarwar, West Yorkshire

“This is a classic lunch with a sweet and spicy twist. The chicken is full of flavour and tantalises the tastebuds, while the honey balances the spice perfectly.”

HONEY-GLAZED CHICKEN WITH PIRI PIRI VEGETABLES Serves 6 6 chicken legs with thighs, with skin For the marinade: 1 tbsp olive oil 2 tbsp lemon juice 1½ tbsp piri piri spice

2 tbsp honey 1 tsp basil Salt and black pepper 1 tbsp Worcestershire sauce 4 garlic cloves, crushed 1 tbsp fenugreek 2 green chillies, optional 1 tsp whole cumin seeds, optional For the vegetables: 4 new potatoes 2 red onions 2 carrots 2 tomatoes 1 green pepper To serve: Garlic bread Raita

1 In a bowl, combine all of the ingredients for the marinade and mix well.

2 Coat the chicken with half of the marinade.

Place in the fridge for at least two hours.

3 Cut the vegetables into bite-sized pieces and coat with the remaining marinade.

4 Preheat the oven to 180˚C/160˚C fan/gas mark 4.

5 Remove the chicken from the fridge and combine with the vegetables in a large foil-lined roasting dish.

6 Cover the roasting dish with foil and place it in the oven for one hour, checking halfway through and turning the chicken and vegetables. For a crispy finish to the skin, remove the foil for the final 10 minutes of cooking time.

7 Serve with some cheeky garlic bread and raita.

Per Serving 635kcals, 20.2g fat (5.2g saturated), 39.3g carbs, 12.5g sugars, 71.7g protein, 6.2g fibre, 0.306g sodium

e p i c e R s ' r e Read Eram Sarwar shares her favourite chicken recipe for this time of year

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RS: IT YOU s in MAKE getable e v up the baby ix m ry T n . a You c our taste y it u s snaps, a to , sugar this laks n beans e re erstem g d , n orn ots, te rr a sweetc c , n io nd/or tout, on , peas a mange ut peppers , li t cocon o a c -f c d bro reduce es. ri e s lo a U c ! d n routs ntent a o c beansp t r fa e e d leftov lower th ould ad milk to wns. r, you c fe re p th f e pra If you stead o in n e k chic cooked

SOME

LIKE IT Crank up the heat with these fiery dinner options

44 Easy Food

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MAY 2016

20/04/2016 12:05

larder luck spicy meals

Prawn laksa Serves 4

MAKE IT YOURS: Use gluten-free flour and corn tortillas to make this an easy gluten-free meal.

60g rice noodles 1 tbsp coconut oil 1 garlic clove, crushed 1½ tbsp lemongrass, peeled and finely chopped 2cm piece of fresh ginger, grated 1½ tbsp red curry paste 1l gluten-free chicken stock 2 tbsp tamari 1 tbsp fish sauce 1 tbsp brown sugar 1 x 400ml tin of coconut milk 100g button mushrooms, sliced 200g baby spinach leaves Juice of 1 lime 4 tbsp fresh coriander, chopped 300g frozen cooked and peeled prawns, thawed To serve: Fresh coriander, chopped Spring onions, thinly sliced Red chilli, thinly sliced Lime wedges, for squeezing 1 Bring a large saucepan of salted water to the boil and cook the noodles according to the package instructions until tender. Rinse under cold water, then drain well and set aside.

2 Heat the oil in a large saucepan over a medium heat. Add the garlic, lemongrass and ginger and cook for 30-45 seconds until fragrant. Add the curry paste and cook for 30 seconds.

3 Add the stock, tamari, fish sauce and sugar and bring to a boil. Reduce the heat and simmer for 20 minutes.

4 Stir in the coconut milk, mushrooms, spinach, lime juice and coriander. Cook for 2-3 minutes, then add the prawns and cook for a further 2-3 minutes to heat through.

5 To serve, place rice noodles into serving bowls and ladle over the soup. Garnish with chopped coriander, spring onions, chilli and lime wedges as desired.

Per Serving 455kcals, 31.8g fat (25.6g saturated), 22.2g carbs, 7.5g sugars, 24.8g protein, 4.9g fibre, 2.214g sodium

x

Fiery chicken, cheese and bean enchiladas Serves 4

For the sauce: 2 tbsp vegetable or rapeseed oil 2 tbsp flour www.easyfood.ie

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4 tbsp chilli powder ½ tsp garlic powder ½ tsp salt ¼ tsp cumin ¼ tsp oregano 500ml chicken stock For the enchiladas: 4 chicken fillets, cut into quarters 1 x 25g pack of taco spice mix 1 tbsp vegetable oil 1 onion, chopped 1 red pepper, deseeded and chopped 1-2 green chillies, deseeded and finely chopped 200g soft cream cheese 200g Cheddar, grated Salt and black pepper 8 large tortillas 1 x 400g tin of black or kidney beans, rinsed and drained To serve: Fresh coriander, chopped 1 For the sauce, heat the oil in a small saucepan over a medium-high heat. Add the flour and stir for one minute. Stir in the chilli powder, garlic powder, salt, cumin and oregano.

2 Gradually add in the stock, whisking constantly to remove lumps. Reduce the heat and simmer for 10-15 minutes until thick.

3 Bring a large pot of salted water to a simmer

and add the chicken fillets and taco spice.

Simmer the chicken for 45 minutes until tender, then remove and shred with two forks.

4 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and lightly coat a 23 x 33cm baking dish with cooking spray.

5 In a large pan, heat the oil over a medium-high heat. Add the onion and red pepper and cook for 3-4 minutes, stirring occasionally. Add the chilli(es) and cook for two minutes. Remove from the heat and allow to cool slightly.

6 In a bowl, stir the onion mixture together with the shredded chicken, the soft cream cheese and 150g of the Cheddar. Season with some salt and black pepper.

7 To assemble, lay a tortilla on a chopping board. Spread two tablespoons of sauce over the surface of the tortilla. Add some beans in a line down the middle of the tortilla, then add one-eighth of the cheesy chicken mixture. Roll up the tortilla and place, seam-side down, in the prepared baking dish. Repeat with the remaining tortillas and ingredients.

8 Spread the remaining enchilada sauce on top of the tortillas, and scatter with the remaining grated Cheddar.

9 Bake, uncovered, for 20 minutes. Remove from the oven and serve immediately, garnished with chopped fresh coriander if desired.

Per Serving 918kcals, 45.8g fat (18.4g saturated), 59.2g carbs, 5.6g sugars, 67.1g protein, 14g fibre, 1.993g sodium

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20/04/2016 12:06

MAKE IT YOURS: If you like more heat, don’t deseed the chilli. You can also make this meatloaf using all beef or all pork, if desired.

Chilli meatloaf Serves 4

½ an onion, roughly chopped 3 garlic cloves ½ a green pepper, roughly chopped 1 green chilli, deseeded and chopped 450g beef mince 450g pork mince 1 egg 30g almond flour 1 tsp chilli powder 1 tsp cumin ½ tsp paprika ¼ tsp cinnamon ¼ tsp oregano Salt and black pepper 8 tbsp salsa 30g Cheddar, grated 2 spring onions, sliced

To serve: Salsa Sour cream 1 Preheat the oven to 200˚C /180˚C fan/gas mark 6. Line a baking tray or enamel baking dish with tin foil and coat with cooking spray. Set aside.

2 In a food processor, combine the onion, garlic, green pepper and chilli. Whizz the mixture until very finely minced.

3 Place the beef and pork in a large bowl and add the pepper mixture along with the egg, almond flour, chilli powder, cumin, paprika, cinnamon, oregano, salt and pepper and half of the salsa.

Mix with clean hands or a wooden spoon until just combined; do not over-mix.

4 Form into a rough loaf and place in the prepared baking tray or dish.

5 Spread the remaining salsa evenly over the top of the meatloaf. Place in the oven and bake for one hour.

6 Sprinkle the Cheddar over the top and bake for another five minutes.

7 Garnish with spring onions and serve with extra salsa or sour cream if desired.

Per Serving 592kcals, 14.6g fat (3.4g saturated), 77.4g carbs, 2.5g sugars, 39.3g protein, 3.5g fibre, 0.373g sodium

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MAY 2016

20/04/2016 12:06

larder luck spicy meals

Spicy Chinese aubergines and rice Serves 4

3 tbsp vegetable oil 450g aubergines, cut into strips 1 onion, finely chopped 3 garlic cloves, crushed 3cm piece of fresh ginger, grated 1 tbsp sesame seeds 120g tomato purĂŠe 2 tbsp ketchup 3 tbsp brown sugar 1 tbsp sriracha hot sauce 2 tbsp sambal chilli paste 3 tbsp tamari

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EF112_44-48_Spicy Meals_.indd 47

2 tbsp rice vinegar 120ml water Salt and black pepper To serve: Fresh basil, chopped Rice 1 Heat one tablespoon of the oil in a wok or large pan over a medium-high heat. Add the aubergines and cook for 6-8 minutes until just tender. Transfer to a bowl and set aside.

2 Return the wok to the heat and add another tablespoon of oil. Add the onion and cook for 5-6 minutes until translucent. Transfer to the bowl with the aubegrines.

3 Return the wok to the heat and add the remaining tablespoon of oil. Add the garlic,

ginger and sesame seeds, and cook for one minute until fragrant.

4 Add the tomato sauce, sugar, sriracha, sambal paste, tamari, rice vinegar and water.

Simmer for 10 minutes over a low heat until it starts to thicken.

5 Add the aubergine mixture and stir gently until coated and heated through.

6 Sprinkle with chopped fresh basil and serve with rice.

Per Serving 241kcals, 12.4g fat (2.3g saturated), 30.7g carbs,18.1g sugars, 5.2g protein, 6.8g fibre, 0.939g sodium

x

Top Tip You can find sambal paste in any Asian supermarket.

Easy Food 47

20/04/2016 12:07

Slow-cooked lamb with harissa Serves 6

4 tbsp olive oil 2 tbsp ground cumin 2 tbsp ground coriander 1kg lamb neck fillet or shoulder, trimmed and cut into small pieces 2 onions, thinly sliced 3cm piece of fresh root ginger, grated 250ml red wine 1 x 400g tin of chopped tomatoes 2 tbsp tomato purée 2 tbsp honey 2 tbsp harissa paste Zest and juice of ½ lemon Salt and black pepper To serve: Roasted baby potatoes Plain natural yoghurt

1 Preheat the oven to 160˚C/140˚C fan/gas mark 3.

2 Heat two tablespoons of the oil in a casserole dish. Season the lamb with the cumin and coriander. Working in batches, cook the lamb for 5-6 minutes until browned.

Remove with a slotted spoon and set aside.

3 Heat the remaining oil in the same pan over a high heat. Add the onions and ginger and cook for 10 minutes until soft. Pour in the wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon.

4 Add all the remaining ingredients and stir to combine. Return the lamb to the pan, season with salt and pepper and bring to the boil.

5 Cover with a lid and transfer to the oven to cook for 1½ hours until the lamb is tender.

6 Serve with roasted baby potatoes and dollops of plain natural yoghurt.

Per Serving 568kcals, 39.3g fat (15.2g saturated), 15.2g carbs, 10.1g sugars, 32.4g protein, 2.1g fibre, 0.21g sodium

MAKE IT YOURS: If you like it very spicy, feel free to add more harissa paste.

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MAY 2016

20/04/2016 12:07

what 's for dinner?

FEEDING YOUR FAMILY, MADE EASY!

50-74

IN THIS SECTION WEEKLY MENU PLANNER P50

Keep it simple, keep it quick with a whole week's worth of easy family meals

www.easyfood.ie

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FROM THE BUTCHER'S BLOCK P59

Master butcher Dave Lang treats us to a steak dinner

5 WAYS WITH SALMON FILLETS P60

Up your Omega 3s with these handy salmon recipes

BACK TO BASICS P66

Sometimes, a simple meat-and-potatoes meal is all you need

DINING SOLO P72

We're out to prove that cooking for one doesn't have to be dull

Easy Food 49

20/04/2016 16:22

WEEKLY MENU

r e n n Pla Keep it simple, keep it quick with our tasty midweek meals

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Meat-free Monday!

MAY 2016

20/04/2016 12:08

what's for dinner? weeknight meals

Monday

Spicy cauliflower spaghetti Serves 4 1 medium head of cauliflower, chopped into bite-sized florets 1 red onion, cut into wedges 2 tbsp rapeseed oil 1 tsp paprika Salt and black pepper ½-1 tsp dried chilli flakes (optional) 320g spaghetti 2 garlic cloves, crushed 1½ tbsp lemon juice 1 tbsp lemon zest 4 tbsp parsley, chopped 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line two baking trays with tin foil.

2 In a bowl, toss the cauliflower, red onion and paprika in one tablespoon of the oil. Transfer to the prepared baking trays and season generously with salt and black pepper. Add dried chilli flakes to taste, if using.

3 Roast for 25-30 minutes, or until the cauliflower is tender and crispy on the edges, tossing once halfway through.

4 Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain well, reserving 120ml of the pasta cooking water.

5 Heat the remaining tablespoon of oil in a large pan over a low heat. Add the garlic and cook for 30-45 seconds until fragrant.

6 Add the spaghetti, the lemon juice and zest, the parsley and the roasted vegetables. Stir everything together, then add extra salt, pepper or chilli flakes to taste. If the pasta feels too thick or sticks together, stir in a splash of the cooking water. Serve immediately.

Per Serving 333kcals, 9.1g fat (0.8g saturated), 51.5g carbs, 3.1g sugars, 11.1g protein, 2.8g fibre, 0.084g sodium

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Tuesday Simple sloppy Joes

1 tbsp sugar 1 tbsp Dijon mustard 1 tbsp red wine vinegar Salt and black pepper 4 wholemeal burger buns or soft baps

3 Add the remaining ingredients and simmer for 20 minutes.

4 Serve on burger buns or soft baps.

Serves 4

MAKE IT YOURS: Serve in gluten-free buns to make this coeliac-friendly.

1 Heat the oil in a large pan over a medium½ tbsp vegetable oil 450g beef mince 1 large onion, chopped 1 green pepper, deseeded and chopped 2 tbsp tomato purée 150ml ketchup www.easyfood.ie

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high heat and cook the beef, onion and green pepper for 5-6 minutes, stirring and breaking down the beef with a spoon, until the vegetables are soft and the beef has browned.

2 Stir in the tomato purée and cook for a further 1-2 minutes.

Per Serving 441kcals, 11.1g fat (3.5g saturated), 44.7g carbs, 18.4g sugars, 42g protein, 5.9g fibre, 0.823g sodium

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Wednesday Spicy sundried tomato and red pepper tuna fishcakes Makes 4 For the fishcakes: 3 x 120g tins of tuna, drained 1 small red onion, finely chopped 1 small red chilli, finely chopped 2 garlic cloves, crushed 1 egg 4 sun-dried tomatoes, finely chopped 1 roasted red pepper (from a jar is fine), finely chopped 2 tbsp tomato purĂŠe

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1 tbsp coconut flour (or use plain flour) Salt and black pepper To serve: Lettuce, chopped Avocado, sliced Cherry tomatoes, halved Fresh coriander, chopped Extra chilli, chopped Greek yoghurt 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Line a baking tray with parchment paper and set aside.

2 Place all of the tuna fishcake ingredients into a bowl and stir until well combined.

3 Using your hands, carefully roll and flatten the

tuna mixture into four evenly-sized patties and place onto the prepared baking tray.

4 Place in the oven and cook for 18-20 minutes until cooked through.

5 Serve over lettuce and top with sliced avocado, cherry tomatoes, a dollop of Greek yoghurt, some fresh coriander and sliced chilli.

Per Serving 225kcals, 8.9g fat (2.1g saturated), 8.6g carbs, 3.9g sugars, 27.1g protein, 2.2g fibre, 0.179g sodium

MAKE IT YOURS: Just omit the chilli to make these kid-friendly. You could also use these fishcakes as burger patties and serve them on wholemeal buns!

MAY 2016

20/04/2016 12:09

what's for dinner? weeknight meals

Thursday

Creamy garlic chicken piccata Serves 4 2 chicken fillets, cut in half horizontally and pounded to 1cm thick Salt and black pepper 40g plain flour 2 tbsp Parmesan, grated ½ tsp garlic powder 4 tbsp olive oil 4 tbsp lemon juice 250ml chicken stock 4 garlic cloves, crushed 3 tbsp capers ½ tsp dried chilli flakes (optional) 80ml cream 2 tbsp parsley, chopped

MAKE IT YOURS: Make this low-fat and dairy-free by simply omitting the cream.

Aifric O’Brosnachain "The two older boys helped me with the prep and we decided to have this with mash. This was a very easy-to-follow recipe that was great to do with the kids. I changed the oil for coconut oil as that's what I use in the house, and I didn't use the chilli flakes but will add a little the next time. This was a huge hit in my house, with everyone wanting seconds.”

To serve: Mashed potato, polenta or pasta 1 Season the chicken pieces on both sides.

2 In a shallow dish, combine the flour, Parmesan and garlic powder. Dredge each piece of chicken in the flour mixture and shake off any excess flour.

3 Heat the oil over a medium-high heat in a pan large enough to hold the four chicken pieces.

Place the chicken in the pan and brown for 3-4 minutes per side or until cooked through.

Transfer the chicken to a plate, cover with foil and keep warm.

4 Pour out any excess oil from the pan, leaving only enough to coat.

5 In a measuring jug, combine the lemon juice, chicken stock, garlic, capers and chilli flakes, if using. Whisk until combined.

6 Turn the the heat to medium and return the pan to the heat. Add the lemon juice mixture and allow to bubble, scraping any sticky bits from the bottom of the pan with a wooden spoon. Let the sauce reduce for 10-15 minutes.

7 Remove the sauce from the heat. Pour in the cream and whisk to combine. Place the pan back over the heat for one minute or just until it begins to boil. Remove from the heat.

8 Place the chicken on serving plates and drizzle the sauce on top. Sprinkle with chopped parsley and serve immediately with mashed potato, polenta or pasta.

Per Serving 387kcals, 27.5g fat (8.6g saturated), 10.9g carbs, 0.7g sugars, 24.9g protein, 0.8g fibre, 0.573g sodium

www.easyfood.ie

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Friday

Baked green curry cod Serves 4 4 x cod fillets Salt and black pepper 1 x 400g tin of coconut milk 2cm piece of fresh ginger, grated 2 tbsp green curry paste Fresh coriander, chopped

2 In a small saucepan over a medium-high heat, combine the coconut milk, ginger and curry paste and whisk until smooth. Heat through for 4-5 minutes.

3 Pour a thin layer of the curry sauce into a large baking dish. Place the fish on top and cover with the remaining sauce.

4 Bake for 20 minutes until the fish is opaque and flakes easily with a fork.

5 Transfer the fish to serving plates and top

To serve: Rice

generously with coriander. Serve with rice and extra sauce.

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Season the cod fillets with salt and black pepper.

Per Serving 380kcals, 24.5g fat (21.2g saturated), 8.3g carbs, 3.4g sugars, 25.1g protein, 2.6g fibre, 0.567g sodium

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MAKE IT YOURS: Use reduced-fat coconut milk if you’re counting calories or worried about your fat intake.

x MAY 2016

20/04/2016 12:10

what's for dinner? weeknight meals

Saturday Easy chicken teriyaki Serves 4 4 chicken fillets 1 onion, thinly sliced 80ml honey 120ml soy sauce, or tamari for gluten-free 60ml rice vinegar 3 garlic cloves, finely chopped 1 tsp ground ginger 60ml water 1½ tbsp cornflour To serve: Toasted sesame seeds Spring onions, chopped Soba noodles or rice

www.easyfood.ie

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1 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7. Spray a baking dish with cooking spray.

2 Place the chicken fillets between two sheets of cling film. Use a rolling pin to pound them just until they are an even thickness, but without pounding them too thin. Arrange the chicken fillets in the bottom of the baking dish and scatter over the onion.

3 In a bowl, combine the honey, soy sauce, rice vinegar, garlic and ginger. Whisk until thoroughly combined. Pour the sauce over the chicken.

4 Bake for 30 minutes, or until the chicken is cooked throughout.

5 Remove from the oven. Slice the chicken, then transfer to a serving plate with the onions.

Set aside.

6 Transfer the teriyaki sauce to a saucepan set over a medium-high heat.

7 In a separate bowl, whisk together the water and cornflour until the cornflour is completely dissolved.

8 Pour the cornflour mixture into the teriyaki sauce and whisk to combine.

9 Bring the mixture to a boil and let boil for 1-2 minutes until thickened.

10 Remove from the heat and spoon the sauce over the chicken.

11 Garnish with sesame seeds and chopped spring onions, then serve the teriyaki with soba noodles or rice.

Per Serving 406kcals, 10.3g fat (2.8g saturated), 33.7g carbs, 25.1g sugars, 42g protein, 1.4g fibre, 1.983g sodium

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Easy Food

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20/04/2016 12:12

Dessert Low-fat apple cake

75ml low fat milk 100g walnuts, chopped 500g apples (Pink Lady or Granny Smith), peeled, cored and thinly sliced

Makes 1 large or 3 small cakes 2 eggs 115g light brown sugar 1 tsp vanilla extract Zest of 1 lemon, grated A pinch of salt 130g plain flour 3 tsp baking powder

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1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Grease and flour a 22cm round cake tin (or three 12cm tins) and set aside.

2 Place the eggs, 100g of the sugar, vanilla, lemon zest and salt in the bowl of a stand mixer and beat until thick and creamy.

3 Add the flour, baking powder and milk and beat until well combined.

4 Add the chopped walnuts and two-thirds of the apples to the batter and mix with a wooden spoon or a spatula. Transfer the batter to the prepared tin(s).

5 Arrange the remaining apple slices over the top of the batter and sprinkle with the remaining tablespoon of brown sugar.

6 Bake in the oven for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.

Per Serving 173kcals, 5.9g fat (0.6g saturated), 27.7g carbs, 16.1g sugars, 4.4g protein, 2.4g fibre, 0.029g sodium

JANUARY/FEBRUARY MAY 2016 2014

20/04/2016 12:14

what's for dinner? weeknight meals

Sunday Herby lemon pork tenderloin Serves 4 1½ tbsp olive oil Salt and black pepper 450g pork tenderloin, cut into 8 medallions 3 garlic cloves, crushed 250ml chicken stock Zest and juice of 1 lemon Handful of fresh parsley, chopped

www.easyfood.ie

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To serve: Mashed potatoes Green vegetables 1 Heat one tablespoon of the oil in a large pan over a medium-high heat.

2 Season the pork medallions generously on both sides with salt and pepper. Cook in the pan for 4-5 minutes on each side. Remove to a plate, cover with tin foil and allow to rest.

3 Return the same pan to a medium heat and add the remaining olive oil. Add the garlic and cook for one minute. Add the chicken stock and bring to a simmer. Simmer for five minutes, stirring occasionally, then remove from the heat.

4 Add the lemon zest and juice along with the parsley. Stir until combined.

5 Place the pork medallions on serving plates and spoon the sauce over the top.

Per Serving 218kcals, 9.4g fat (2.1g saturated), 2.6g carbs, 0.6g sugars, 30g protein, 0.6g fibre, 0.299g sodium

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MAKE IT YOURS: If you’re not a fan of parsley, use any fresh herbs you have in the house or a mixture.

Easy Food 57

20/04/2016 12:17

Loose ends

Top tips for making the most of your weekly shop!

Dessert Healthy choco-banana milkshake Serves 2-4 3 ripe bananas, frozen 3 tbsp cocoa powder 125g fat-free plain or Greek yoghurt

250ml fresh milk ½ tsp vanilla extract Brown sugar, to taste (optional)

1 Combine all of the ingredients together in a blender. Whizz until smooth.

2 Divide between glasses and serve.

Per Serving 160kcals, 2.1g fat (1.2g saturated), 31.7g carbs, 19.6g sugars, 7.5g protein, 3.5g fibre, 0.088g sodium

MAKE IT YOURS: Feel free to add 1-2 tablespoons of peanut butter!

■ Whisk leftover Greek yoghurt with lemon juice and zest, olive oil, crushed garlic cloves, paprika, chopped parsley and some seasoning. Use this mixture as a flavoursome marinade for chicken fillets or lamb chops.

■ Chop leftover sun-dried tomatoes and add to your next batch of homemade hummus for a tasty twist.

■ Whizz 2-3 leftover roasted red peppers in a blender with 1 tbsp tomato purée and 1-2 garlic cloves. Heat in a pan with some olive oil and simmer for 10 minutes. Add a handful of fresh basil, 1 tsp sugar, a pinch of chilli flakes and seasoning. Stir through cooked spaghetti and top with grated Parmesan for a simple supper.

■ Sesame seeds are great for sprinkling over Asian dishes like the Easy Chicken Teriyaki, but you can also bake them into breads or muffins or scatter them over salads for a nutritional boost.

■ Combine freshly grated ginger, honey and lemon juice with boiling water for an invigorating tea.

■ Add a Thai twist to sweet potato or butternut squash soup by incorporating ½-1 tbsp leftover green curry paste and a tin of coconut milk and finishing with chopped fresh coriander.

58 Easy Food

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MAY 2016

20/04/2016 12:18

what's for dinner? from the butcher’s block batch. Rest every steak, covered in foil, for 10 minutes before serving.

FROM THE

BUTCHER’S BLOCK

Master butcher Dave Lang treats us to a steak dinner What’s a good value cut of steak to buy?

Sirloin is usually good value and cheaper than striploin, rib-eye or fillet. Sirloin has a great flavour too. Look out for special offers in your local butchers.

Are there any advantages to buying a steak with fat running throughout?

Yes. A steak with fat streaks in it will be a lot more juicy and flavoursome than a very lean steak. The ultimate is a Wagyu steak, with 12 degrees of beautiful marbling, but this is a very expensive cut of meat and not available everywhere.

Which cut of steak would you recommend for a barbecue?

Ribeye, sirloin, striploin or fillet steaks are all good on a barbecue. Allow the meat to come up to room temperature and make sure the coals on the barbecue have gone grey before you begin cooking.

What are your top tips for cooking steak?

Bring the meat to room temperature for an hour before cooking. Only put salt on at the last moment because it will cause the juices to run out. Cook the steaks on a hot frying pan or grill. If frying, use a combination of rapeseed or groundnut oil and butter. Don’t overcrowd the pan, but instead cook steaks in batches if needs be. Allow them to rest (covered in foil) while cooking the next www.easyfood.ie

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I want to splash out on a fillet steak for a dinner party. How should I cook it?

You could buy the fillet in a whole piece and cook a beef Wellington. Otherwise, lightly fried or grilled would be best. Fillet is very tender because it is a non-working muscle, but lacks flavour compared to other steaks.

I bought steaks a couple of days ago and, while they’re still within their use-by date, parts of the meat have turned brown. Are they still okay to eat?

If you keep steaks in a bag in the fridge for a few days they will discolour; this is normal.

It is caused by the steaks pressing on each other and a lack of oxygen. So long as there is no sour or offensive smell, they will be fine.

What is minute steak used for?

It is a thinly-cut steak that is used for steak sandwiches. As the name suggests, it will cook in about a minute. See the recipe to the right for a serving suggestion.

Is rare steak really safe to eat?

Steak is safe to eat ‘rare’. Whole cuts of beef or lamb, steaks, cutlets and joints only have bacteria on their exteriors. As long as the outside is cooked, any potentially harmful bacteria that could cause food poisoning will be killed and the inside will be perfectly safe to eat.

How long should I cook a steak for it to be medium-rare?

This depends on thickness, temperature and whether the steak is fresh or frozen.

A general rule for a 2cm-thick sirloin steak: • BLUE: About one minute per side • RARE: About 1½ minutes per side • MEDIUM RARE: About two minutes per side • MEDIUM: About 2¼ minutes per side.

If I freeze raw steaks, will this have any impact on quality?

A frozen steak that has been thawed out will lose some moisture. Modern commercial freezing methods freeze meat very quickly and this stops a lot of the moisture loss, but this doesn’t apply to freezing at home; generally speaking, fresh is better than frozen. The packaging you use when freezing meat is also important: use heavy freezer bags to help avoid freezer burn.

STEAK AND AVOCADO SANDWICHES WITH FRIED ONIONS Serves 4 2 tbsp olive oil 2 medium onions, sliced 1 tsp smoked paprika 4 minute steaks Salt and black pepper 1 large, ripe avocado 1 red chilli, deseeded and finely chopped 3 medium tomatoes, deseeded and finely chopped Juice of 1 lime 2 tbsp fresh coriander, chopped 4 ciabatta breads, split horizontally To serve: Lettuce 1 Heat one tablespoon of the oil in a large pan over a medium heat. Add the onions and sprinkle over the paprika. Cook, stirring, for 6-7 minutes or until golden. Remove to a bowl and cover with foil to keep warm.

2 Season the steaks generously on both sides with salt and black pepper.

3 Heat the remaining oil in the same pan and cook the steaks, two at a time, for about one minute each side or as desired. Remove to a plate and cover with foil to keep warm.

4 In a medium bowl, use a fork to mash the avocado. Add the chilli, tomatoes, lime juice and coriander and stir to combine.

5 Lightly toast the ciabatta breads. Add some lettuce to the bottom halves, then top each with one of the steaks. Add some onions and a generous spoonful of the avocado mixture.

Add the toasted ciabatta tops and serve.

Per Serving 552kcals, 22.3g fat (24.2g saturated), 57.2g carbs, 7.1g sugars, 33.7g protein, 8.1g fibre, 0.669g sodium

x Easy Food 59

20/04/2016 12:20

ways with

SALMON FILLETS

Up your Omega 3s with these handy salmon recipes

MAKE IT YOURS: Swap the soy sauce for tamari and serve with rice for a gluten-free meal!

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MAY 2016

20/04/2016 12:24

what's for dinner? salmon Emma Corry “As a mum of two boys, aged 11 and 16, and with a full time job, it's important to have a good repertoire of quick and healthy meals that can be rustled up easily between school, work and evening activities. This salmon dish, although requiring both the hob and the oven, was very simple and easy to cook. The boys and the hubbie all loved it. I highly recommend retaining a couple of tablespoons of the sauce and adding it to your cooked noodles with an extra teaspoon of sesame seeds. It gives another kick of flavour to the meal. A winner in our house!”

Asian sesame salmon Serves 4 3 tbsp sesame oil 4 tbsp honey Juice of 1 lime 2 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp red curry paste Black pepper 4 salmon fillets 3 tbsp sesame seeds To serve: Rice or noodles 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2 In a small pan over a low heat, combine the sesame oil, honey, lime juice, soy sauce, rice vinegar and red curry paste. Season with black pepper, then whisk until the honey melts and blends with the other ingredients.

3 Place the salmon fillets skin-side down in a baking dish. Pour half of the sauce over the salmon. Bake for 15 minutes or until cooked to your liking, then remove from the oven.

Cover with tin foil and allow to rest.

4 Pour the sauce from the baking dish back into the small pan, adding it to the remaining half of the sauce. Place over a medium-high heat and reduce slightly. Pour the glaze over the salmon. Sprinkle with sesame seeds and serve with rice or noodles.

Per Serving 458kcals, 25.7g fat (3.9g saturated), 22.2g carbs, 17.7g sugars, 36.4g protein, 1.4g fibre, 0.726g sodium

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Pineapple-glazed salmon with summer salsa Serves 2 2 salmon fillets, skin removed 120ml pineapple juice, drained from 1 x 432g tin of pineapple chunks 2 tbsp soy sauce 2 garlic cloves, crushed www.easyfood.ie

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Pinch of cayenne pepper Cooking spray For the summer salsa: 250g pineapple chunks 1 avocado, pitted and diced 1 jalapeño pepper, seeded and diced ½ a red onion, diced 4 tbsp fresh coriander, chopped Salt and black pepper Juice of ½ a lime To serve: Rice 1 Place the salmon fillets in a small shallow baking dish. In a small bowl, stir together the pineapple juice, soy sauce, garlic, and cayenne pepper. Pour the mixture over the fish and cover with cling film. Place in the fridge to chill for 30 minutes.

2 For the salsa, combine the pineapple chunks, avocado, jalapeño, red onion, coriander and

some seasoning in a small bowl. Pour the lime juice over the top and toss gently to coat.

Refrigerate until ready to serve.

3 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and remove the fish from the refrigerator. Line a baking tray with tin foil, then coat with cooking spray.

4 Remove the salmon from the marinade, shake off any excess, then place the salmon on the prepared baking tray. Transfer the marinade to a medium saucepan.

5 Simmer the marinade over a medium-high heat for 5-6 minutes, stirring often, until reduced by half. Brush liberally all over the top of the salmon.

6 Bake the salmon for five minutes, then brush with the marinade again. Return to the oven for an additional 6-10 minutes until cooked to your liking. Serve the salmon with the salsa and rice.

Per Serving 598kcals, 31g fat (5.7g saturated), 47g carbs, 27.2g sugars, 39.3g protein, 9.9g fibre, 1.071g sodium

x Easy Food 61

20/04/2016 12:25

Salmon spaghetti with kale pesto Serves 4 For the kale pesto: 150g kale, stems removed 50g pine nuts 1 red chilli, deseeded and chopped 3 garlic cloves, peeled and halved Handful of fresh parsley 1 tsp dried oregano 1 tbsp lemon juice Salt and black pepper 120ml olive oil 4 tbsp Parmesan, grated

For the salmon spaghetti: 1 tbsp olive oil 2 fillets of salmon, skin and bones removed Salt and black pepper 375g spaghetti To serve: Parmesan, grated Extra-virgin olive oil 1 Bring a pot of salted water to the boil and blanch the kale leaves for 30 seconds. Drain well and dry with kitchen paper.

2 For the pesto, place the kale, pine nuts, chilli, garlic, parsley, oregano, lemon juice, salt, pepper and olive oil in the bowl of a food processor. Whizz to a coarse paste. Stir through the grated Parmesan and set aside.

3 Season the salmon on both sides.

4 Heat the olive oil in a frying pan over a medium-high heat. Cook the salmon for 3-4 minutes on each side or until cooked to your liking. Remove from the heat and allow to cool slightly, then use a fork to break the salmon into flakes.

5 Bring a large saucepan of salted water to the boil and cook the spaghetti according to the package instructions until al dente. Drain, reserving about 60ml of the cooking liquid.

Return the pasta to the pan.

6 Add the pesto and reserved cooking liquid to the spaghetti and toss to combine. Add the salmon and stir through. Divide between serving bowls and top with grated Parmesan and black pepper. Drizzle with extra-virgin olive oil and serve.

Per Serving 823kcals, 51.4g fat (8.4g saturated), 59.6g carbs, 0.6g sugars, 36.1g protein, 1.6g fibre, 0.262g sodium

MAKE IT YOURS: Substitute the kale for spinach, if you prefer, and skip Step 1.

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MAY 2016

20/04/2016 12:26

Indian-spiced salmon fillets with raita Serves 4 For the raita: 150g plain yoghurt ½ a cucumber, peeled, deseeded and chopped 3 tbsp fresh coriander, chopped 2 spring onions, chopped ¼ tsp ground cumin Squeeze of lemon juice Salt and black pepper For the salmon: ½ tsp ground ginger ½ tsp garam masala ½ tsp ground coriander ¼ tsp turmeric Pinch of cayenne pepper 4 salmon fillets Cooking spray

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EF112_60-64_5 ways with.indd 63

1 To make the raita, combine the yoghurt, cucumber, coriander, spring onions, cumin and lemon juice in a medium bowl. Season to taste with salt and black pepper. Place in the fridge, covered, until ready to serve.

2 Preheat the grill to a high heat and coat a baking tray with cooking spray.

3 In a bowl, combine the ginger, garam masala, coriander, turmeric, cayenne pepper and some salt and black pepper. Rub the spice mixture evenly over the salmon fillets.

4 Place fillets on the prepared baking tray, skin-side down. Place under the grill and cook for 8-10 minutes or until cooked to your liking. Turn the fillets over and grill the skin for another 2-3 minutes.

5 Serve the salmon with the raita.

Per Serving 246kcals, 11.1g fat (1.6g saturated), 2.5g carbs, 0.8g sugars, 35g protein, 0.6g fibre, 0.121g sodium

Easy Food 63

21/04/2016 14:39

One-pan salmon with potatoes and asparagus Serves 4 450g baby new potatoes, scrubbed and halved Olive oil Salt and black pepper 225g asparagus, trimmed and sliced into 3cm-long pieces 2 tbsp fresh dill, chopped 1 garlic clove, crushed 4 salmon fillets

MAKE IT YOURS: Swap the asparagus for green beans, sugar snaps or mangetout, or add chopped broccoli or cauliflower to the baking dish with the potatoes.

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To serve: Fresh dill 1 lemon, cut into large wedges 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. In a large, shallow baking dish, toss the potatoes with one tablespoon of olive oil and season well with salt and black pepper.

2 Place the potatoes cut-side down in the baking dish and cook for 10-12 minutes, until the potatoes begin to brown on the bottom.

3 Turn the potatoes over and roast for another 10 minutes until browned on top. Remove the baking dish from the oven.

4 In a medium bowl, toss the asparagus with the dill, garlic, some salt and pepper and a splash of olive oil. Add the asparagus mixture to the potatoes and stir to combine.

5 Push the vegetables to the side of the dish to make room for the salmon, then place the fillets skin-side down. Season the salmon and return the baking dish to the oven.

6 Roast the salmon and asparagus for 7-10 minutes, or until the fish is just cooked through to your liking.

7 Garnish with fresh dill and lemon wedges.

Per Serving 399kcals, 18.5g fat (2.7g saturated), 21.6g carbs, 2.5g sugars, 38.1g protein, 2.9g fibre, 0.122g sodium

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MAY 2016

20/04/2016 12:27

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20/04/2016 12:51

Back to

BASICS

Sometimes, a simple meat-and-potatoes meal is all you need

66 Easy Food

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MAY 2016

20/04/2016 12:28

what's for dinner? meat and spuds

Bacon and cabbage with mustard and parsley sauce Serves 4-6 1½kg loin of bacon 1 carrot 2 celery stalks 1 tsp peppercorns Cloves, to stud 1kg potatoes, peeled and chopped 1kg cabbage, finely sliced Knob of butter

MAKE IT YOURS: To make a quick pan sauce, put the roasting tin over a medium-high heat and remove the spuds. Add any juices released from the resting meat with a splash of white wine. Allow to bubble and scrape any sticky bits from the bottom using a wooden spoon. Add some of your favourite herbs and some seasoning, then pour in 180ml cream and reduce for 2-3 minutes.

For the sauce: 30g butter 30g flour (gluten-free if preferred) 80ml bacon cooking liquid 1 tbsp wholegrain mustard 170ml cream 3 tbsp fresh parsley, finely chopped 1 Place the bacon in a large pot. Add the carrot, celery and peppercorns. Cover with cold water and bring to the boil over a high heat, then reduce the heat and simmer gently for one hour.

2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Remove the bacon from the pot, reserving its cooking liquid. Remove the rind and score the fat in a criss-cross pattern, being careful not to cut through to the meat.

3 Place the bacon in a roasting dish. Stud the intersections of the criss-cross pattern with cloves and place in the oven for 20 minutes.

4 Cover the potatoes in salted cold water in a large saucepan. Bring to the boil and cook for 15 minutes or until soft. Drain well and allow to steam dry in the pan for one minute.

5 For the sauce, melt the butter in a saucepan over a medium-high heat. Add the flour and cook, whisking constantly, for two minutes.

Gradually whisk in the cooking liquid, mustard and cream. Bring to the boil, then reduce the heat and simmer for 3-4 minutes. Season to taste and add the parsley, then keep warm.

6 Place the cabbage in a saucepan and barely cover with some of the reserved cooking liquid. Bring to the boil, then reduce to a simmer and cook for 2-3 minutes. Drain well and toss in the butter. Season with a little salt and plenty of black pepper.

7 Slice the bacon and serve with the cabbage, boiled potatoes and mustard and parsley sauce.

Per Serving 607kcals, 18.2g fat (9g saturated), 44.6g carbs, 10.9g sugars, 69.3g protein, 8.8g fibre, 0.156g sodium

www.easyfood.ie

EF112_66-70_Meat & Potatoes.indd 67

Roasted pork chops with rosemary potatoes Serves 4 4 tbsp vegetable oil 2 tbsp fresh rosemary, chopped 1 tsp dried oregano 1 tsp dried basil Zest of ½ a lemon Salt and black pepper 16 baby potatoes, washed and halved 2 garlic cloves, crushed 4 boneless pork loin chops 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5.

2 In a small bowl, combine one tablespoon of the oil with the rosemary, oregano, basil, lemon zest and some salt and pepper. Mix together and set aside.

3 In a large bowl, combine the potatoes with one tablespoon of oil, the garlic, some salt and pepper and one teaspoon of the rosemary mixture. Toss to coat and set aside.

4 Use the remaining rosemary mixture to coat each pork chop evenly.

5 Heat the remaining oil in a large pan over a medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.

Remove to a plate.

6 Add the potatoes to the same pan and turn the heat to medium. Cook the potatoes for 6-8 minutes, tossing frequently, until they begin to brown.

7 Transfer the potatoes to a roasting tin and place the pork chops on top. Bake for 10-15 minutes until the chops are cooked throughout. Remove the pork chops to a plate, cover with tin foil and allow them to rest for five minutes. Return the potatoes to the oven while the chops rest.

8 Serve the roasted chops with the potatoes and drizzle with the juices from the roasting tin and resting plate.

Per Serving 410kcals, 18.5g fat (4.3g saturated), 23.8g carbs, 0g sugars, 37.5g protein, 5.3g fibre, 0.129g sodium

x Easy Food 67

20/04/2016 12:29

MAKE IT YOURS: If you don’t have a griddle pan, you can cook the lamb chops under a hot grill for 3-4 minutes per side. Rosemary makes a delicious alternative to the thyme. If the boulangère potatoes are made with vegetable stock, they are a tasty vegetarian side dish for another meal.

Lemon and thyme lamb chops with boulangère potatoes Serves 4 For the potatoes: Oil or butter, for greasing 1 tbsp olive oil 1 onion, thinly sliced 2 thyme sprigs 750g floury potatoes, peeled and thinly sliced 250ml chicken stock For the lamb chops: 8 lamb chops 2 tbsp olive oil Juice of 2 lemons 2 tbsp thyme leaves Salt and black pepper 1 Preheat the oven to 200˚C/180˚C/gas mark 6 and grease a gratin dish with oil or butter.

2 Heat the oil over a medium heat and cook the onions and thyme sprigs for five minutes until softened and lightly coloured.

3 Spread a layer of potatoes over the bottom the of gratin dish. Sprinkle over a few slices of onion and continue layering to the top, finishing with a layer of potatoes.

4 Pour over the stock so that it comes just to the top layer of potato. Place in the oven and bake for 50-60 minutes until the potatoes are cooked and the top is golden and crisp.

5 Put the lamb chops in a shallow dish or sealable bag and cover with the olive oil, lemon juice and thyme leaves. Cover (or seal the bag) and allow to marinate at room temperature for 20 minutes, turning the chops over a couple of times to allow all surfaces to marinate.

6 Preheat a griddle pan over a high heat for five minutes or until very hot. Remove the chops from the marinade and season. Turn the heat to medium-high and cook the chops for 2-3 minutes per side.

7 Serve the lamb chops immediately with the boulangère potatoes.

Per Serving 589kcals, 24.8g fat (6.6g saturated), 34.4g carbs, 3.9g sugars, 56g protein, 6.2g fibre, 0.398g sodium

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From our guest editor: "As an apprentice, I was taught how to make boulangère potatoes and they still remain a favourite. They take a bit of time, but the leftovers alone are worth the work. Served hot with lamb chops? Perfect!"

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Chicken schnitzel and oven chips Serves 4 For the chips: 4 medium potatoes, cut into chips about 1cm thick 1 tbsp vegetable oil Salt For the schnitzel: 4 chicken fillets 100g flour Salt and black pepper 2 eggs, beaten 100g breadcrumbs 50g Parmesan, grated 75ml vegetable oil To serve: Coleslaw 1 Preheat the oven to 200ËšC/180ËšC/gas mark 6. Bring a pan of salted water to the boil and add the chips. Cook for 4-5 minutes until just barely tender, then drain. Return to the pan and place over the heat to steam dry for one minute, shaking the pan every 10 seconds.

2 Transfer the chips to a large baking tray (use two if necessary to keep them in a single layer). Drizzle with the oil and season with salt, then toss to coat. Place the chips in the top part of the oven and bake for 35-40 minutes until crispy, turning after 25 minutes.

3 Place a layer of cling film on the work surface and place the chicken fillets on top. Cover with another piece of cling film and use a rolling pin to

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bash the chicken until it is 2-3mm thick.

4 Put the flour in a shallow bowl and season, then beat the eggs together in a second bowl. Combine the breadcrumbs and Parmesan in a third bowl.

5 Working one piece at a time, dip the chicken in the flour to coat, then into the beaten egg, then into the breadcrumbs mixture, pressing the crumbs on to the chicken.

6 Heat the oil in a large pan over a mediumhigh heat. Working two at a time, cook the chicken schnitzels for 2-3 minutes on each side until golden. Transfer to a plate lined with kitchen paper to drain.

7 Serve the schnitzels with the homemade chips and some coleslaw.

Per Serving 797kcals, 31.6g fat (8.5g saturated), 71.3g carbs, 4.2g sugars, 55.4g protein, 7g fibre, 0.498g sodium

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MAKE IT YOURS: Simply omit the Parmesan for a dairy-free meal, or use glutenfree flour and breadcrumbs to make it coeliac-friendly.

Easy Food 69

20/04/2016 12:31

Cottage pie Serves 4 1½ tbsp olive oil 500g beef mince 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 garlic cloves, crushed 1½ tbsp plain flour 1 tbsp tomato purée ½ tbsp mild curry powder 450ml beef stock 2 tbsp Worcestershire sauce 2 thyme sprigs 1 bay leaf Salt and black pepper 100g peas For the mash: 900g potatoes, chopped into 2cm chunks Splash of milk Large knob of butter 1 egg, beaten 1 Heat one tablespoon of oil in a large saucepan over a medium-high heat and cook the mince until browned with no pink bits remaining. Remove from the pan and set aside. Put the remaining oil into the same pan over a low heat and cook the onion, carrots and celery for 15-20 minutes until soft.

2 Add the garlic, flour, tomato purée and curry powder. Turn the heat to medium-high and cook for 2-3 minutes, stirring, then return the beef to the pan.

3 Add the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 minutes until the gravy is

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thick. Season well, then add the peas and cook for two minutes. Discard the bay leaves and thyme stalks.

4 Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then return to the pan and steam dry for 1-2 minutes. Mash well with the milk and butter, then season with some salt and pepper.

5 Spoon the meat and gravy into an ovenproof dish and carefully spoon over the mash to cover. Brush with the beaten egg.

6 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and cook for 25-30 minutes or until the topping is golden and the pie is bubbling around the edges.

MAKE IT YOURS: Try topping with sweet potato mash for something different!

Per Serving 556kcals, 18.2g fat (6.6g saturated), 51.7g carbs, 9.2g sugars, 46.1g protein, 9.3g fibre, 0.657g sodium

Olive Greene "Cottage pie is a favourite in our house and I make it once a week.

I was a bit concerned with the addition of the beaten egg to the potatoes in this recipe; however, it was a huge success.

The egg made the mash very creamy and filling. It was a very easy recipe to follow. I would have put tomato purée in my own cottage pie but the addition of the Worcestershire sauce and the curry powder was new to me and indeed, it added a lovely richness and flavour.

This is a great store cupboard recipe and a great way to include extra vegetables in your diet."

MAY 2016

20/04/2016 12:31

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Easy Food 71

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o l o s g n i n i D Cooking for one doesn’t have to be dull

Sweet potato burrito bowl Serves 1

1½ tbsp olive oil 1 small sweet potato, peeled and chopped 20g rice 2 tomatoes, chopped ¼ x 400g tin of black or kidney beans, drained and rinsed ½ a green pepper, deseeded and chopped 3 tbsp sweetcorn 1 garlic clove, crushed Pinch of chilli powder ½ tsp cumin 40ml vegetable stock Juice of ½ a lime Handful of Cheddar, grated To serve: Fresh coriander, chopped Guacamole

MAKE IT YOURS: by omitting the Cut some calories cream. Or, make it Cheddar and sour ding some leftover a meaty meal by ad end. ard chicken tow s the

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1 Heat half a tablespoon of oil in a large pan over a medium-high heat and cook the sweet potato chunks for 8-10 minutes or until just tender.

2 Add another tablespoon of oil and the rice.

Cook for 2-3 minutes, stirring constantly.

3 Add the tomatoes, black beans, sweetcorn, garlic, chili powder, cumin and vegetable stock, stirring to combine. Bring to the boil, then reduce the heat to medium-low.

4 Cover the pan with a lid and simmer for 10-15 minutes or until all the liquid is absorbed and the rice is cooked.

5 Remove the lid and stir in the lime juice. Top with the grated Cheddar, then cover for 1-2 minutes until the cheese melts.

6 Top the burrito bowl with chopped coriander and some guacamole, if desired.

Per Serving 788kcals, 25.6g fat (4.7g saturated), 110g carbs, 15.1g sugars, 36.5g protein, 22.4g fibre, 0.364g sodium

MAY 2016

20/04/2016 12:53

larder luckfor counter intelligence what's dinner? cooking for one

One-pan roast chicken and leeks Serves 1

150g baby potatoes Salt and black pepper 2 tbsp olive oil 1 small leek, trimmed, washed and chopped into ½cm slices 3 sprigs fresh thyme, leaves picked 30ml white wine 1 chicken fillet 3 slices of prosciutto 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and bring a large pot of salted water to the boil.

2 Par-cook the potatoes for 4-5 minutes until just barely tender. Drain well, then return to the pan and steam dry for 1-2 minutes, shaking the pan

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to rough up the edges of the potatoes.

3 Transfer the potatoes to a large baking dish, season well and toss with one tablespoon of the olive oil. Place in the oven and roast for 35-40 minutes until crisp.

4 Meanwhile, place the leek in a bowl with the thyme leaves, the remaining tablespoon of olive oil, the white wine and some salt and black pepper. Toss to coat everything. Transfer the mixture to a small roasting dish.

5 Wrap the chicken fillet in the slices of prosciutto. Place the chicken on top of the leeks.

6 Place in the middle of the oven and bake for the last 25-30 minutes of the potatoes’ cooking time, until the chicken is cooked throughout.

MAKE IT YOURS: Try slicing 3-4 cuts into the top of the chicken (being careful not to slice all the way through). Spread a little cream cheese with garlic and herbs into each cut, then wrap the chicken in the pancetta and continue with the rest of the recipe.

Per Serving 660kcals, 33.2g fat (6.5g saturated), 39.5g carbs, 3.9g sugars, 49.1g protein, 9.3g fibre, 0.608g sodium

x

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Pan-seared tuna with tomatoes and capers Serves 1

1½ tbsp olive oil ½ an onion, chopped 1 garlic clove, crushed 120g ripe tomatoes, chopped 1 handful of fresh basil ½ tbsp capers, rinsed and drained 1 tuna steak (2-3cm thick) Salt and black pepper To serve: Crusty bread 1 Heat half a tablespoon of olive oil in a large pan over a medium heat. Cook the onions for 5-6 minutes until tender. Add the garlic and cook for a further minute.

2 Stir in the tomatoes, basil and capers.

Simmer the mixture uncovered for 15 minutes, stirring occasionally.

3 Meanwhile, heat the remaining tablespoon of oil in a heavy pan over a medium heat. Season the tuna steak with salt and pepper. Add the tuna to the pan and cook for about 1½ minutes per side until it is light brown at the edges but still pink in the centre.

4 Pour in the tomato mixture and simmer for 3-4 minutes longer. Serve immediately with crusty bread for dipping.

Per Serving 547kcals, 32.1g fat (5.8g saturated), 12g carbs, 5.6g sugars, 53.2g protein, 3.3g fibre, 0.377g sodium

x

Top Tip

It’s best to leave tuna steaks a little pink in the centre so that they stay juicy.

From

"Fresh you lik evenin and go From our guest editor: "Fresh tuna, yum yum yum! I love mine pink but should you like, cook it a little more. This is one of those great, evening-on-your-own, quick and simple dishes; just clever and good for you!"

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MAY 2016

20/04/2016 12:55

cooking for fun

GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE

76-87

IN THIS SECTION SAY CHEESE(CAKE!) P76 Light and creamy, cheesecake is the perfect option for something sweet

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THE BASICS OF FOOD STYLING P81

Food stylist Charisse Van Kan offers her top tips for making food look its best

JUST A TASTE P82

Learn to taste wine like a pro with our handy guide

TOP IT OFF P84

Try one of these fabulous doughnut fillings to re-create this year's hottest food trend at home

CHALLENGE YOURSELF P86

Whether served for brunch, lunch or dinner, a quiche never fails to impress

Easy Food 75

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SAY

Cheese(cake)!

Light and creamy, cheesecake is a perfect option for something sweet

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MAY 2016

20/04/2016 12:57

cooking for fun cheesecakes

Malteser cheesecake Serves 8-10

For the base: 100g digestive biscuits 200g Maltesers 125g butter, melted For the topping: 800g cream cheese, at room temperature 200ml sour cream 200g icing sugar ½ tsp vanilla extract 200ml whipped cream 250g Maltesers, roughly crushed 100g milk chocolate, melted 1 Combine all the ingredients for the base in a food processor and pulse until combined. Press into the bottom of a 20cm springform cake tin and refrigerate for 30 minutes.

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2 Beat the cream cheese, sour cream, icing sugar and vanilla in a mixing bowl until smooth.

3 Fold in the whipped cream until incorporated, then fold in half of the Maltesers.

4 Pour the mixture into the base, spread into an even layer and refrigerate for three hours until completely set.

5 Drizzle over the melted chocolate and decorate with the remaining Maltesers before serving.

Per Serving 860kcals, 64g fat (39.9g saturated), 63.3g carbs, 54.3g sugars, 11.5g protein, 1.7g fibre, 0.732g sodium

Lemon littles Serves 8-10

175g Nice biscuits, crushed 75g butter, melted 350g mascarpone cheese 400g cream cheese, at room temperature

200ml double cream Zest and juice of 1 lemon 3 tbsp lemon curd ½ tsp vanilla extract 4 small meringue nests, crushed 1 Stir together the crushed biscuits and the butter until combined. Press into the base of small serving glasses or jam jars.

2 Beat the mascarpone, cream cheese, double cream, lemon zest, lemon juice, lemon curd and vanilla extract with an electric whisk until light and fluffy.

3 Divide the filling among the glasses using a piping bag or a spoon. Cover with cling film and refrigerate for three hours.

4 Before serving, scatter the crushed meringues over the top to serve.

Per Serving 453kcals, 37.4g fat (21.1g saturated), 22.4g carbs, 7.6g sugars, 9.3g protein, 0.5g fibre, 0.23g sodium

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Peanut butter cup cheesecake Serves 12-14

150g digestive biscuits, crushed 6 Oreos, crushed 90g butter, melted 200g creamy peanut butter For the filling: 600g cream cheese, at room temperature 220g sour cream 100g caster sugar 1½ tsp vanilla extract 3 eggs 60g chocolate sauce To decorate: 350ml whipped cream 6 peanut butter cups, cut into wedges

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Stir together the crushed biscuits, Oreos and butter in a bowl until combined. Press into the bottom and up the sides of a 20cm springform tin. Place on a baking tray and bake for 7-9 minutes until set. Remove from the oven and leave to cool to room temperature.

2 Microwave the peanut butter for 30 seconds until softened, then spread into the base of the cooled crust.

3 Beat the cream cheese, sour cream, sugar and vanilla extract until smooth. Gradually beat in the eggs.

4 Pour half of the mixture into the tin over the peanut butter filling.

5 Heat the chocolate sauce until runny, then stir into the reserved cream cheese mixture.

Carefully pour over filling, then use a dull knife to swirl through the first cream cheese layer.

6 Place back on the baking tray and bake for one hour until the centre is set. Transfer to a wire rack to cool completely.

7 Remove the cheesecake from the tin.

Decorate the rim of the cake with whipped cream and scatter over the peanut butter cups.

Refrigerate for at least three hours.

Per Serving 640kcals, 49.5g fat (24.6g saturated), 40.2g carbs, 26g sugars, 12g protein, 1.9g fibre, 0.423g sodium

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MAY 2016

20/04/2016 13:03

cooking for fun cheesecakes

Saucy strawberry cheesecake Serves 8-10

For the base: 200g digestive biscuits, crushed 100g unsalted butter, melted For the filling: 3 sheets of leaf gelatine 140ml cream 300g cream cheese, at room temperature 100g caster sugar Zest of ½ a lemon 3 tbsp lemon juice 300g strawberries, hulled and chopped 140ml whipped cream 1 egg white For the sauce: 400g strawberries, hulled Zest of ½ a lemon 3 tbsp lemon juice 2 tbsp caster sugar

and add to a saucepan with the lemon zest, lemon juice and caster sugar. Cook over a medium heat, stirring, for 10 minutes until saucy. Remove from the heat and stir in the remaining whole strawberries.

8 Remove the cheesecake from the tin and spoon over the saucy strawberries to serve.

Per Serving 392kcals, 28.6g fat (15.9g saturated), 31.6g carbs, 21.3g sugars, 4.8g protein, 1.7g fibre, 0.259g sodium

Cover

Cook the

1 Stir together the crushed biscuits and the butter until combined. Press into the base and up the sides of a 20cm springform tin.

2 Soak the gelatine leaves in a bowl of cold water for five minutes.

3 Bring the cream to a simmer in a saucepan, then immediately remove from the heat.

Remove the gelatine leaves from the bowl, squeezing out any excess water. Drop them into the warm cream and stir to dissolve.

4 Beat the cream cheese, sugar, lemon zest and juice in a mixing bowl until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.

5 Gently fold in the whipped cream.

6 Whip the egg white in a clean bowl until stiff peaks form, then fold gently into the cream cheese mixture. Pour into the tin, smooth to an even layer, then refrigerate for at least three hours until set.

7 Chop half of the strawberries for the sauce

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Easy Food 79

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Baked tiramisu cheesecake Serves 8-10

240g chocolate wafers, crushed 60g butter, melted 60ml cold espresso 500g cream cheese, at room temperature 200g mascarpone cheese 200g caster sugar 2 eggs 4 tbsp plain flour To serve: 20g cocoa powder Whipped cream

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1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Place a pan of water at the bottom of oven.

2 Stir together the crushed wafers, butter and two tablespoons of the espresso until combined.

Press into the bottom and slightly up the sides of a 20cm springform tin. Bake for 10 minutes until fragrant, then remove from the oven and leave to cool to room temperature.

3 Beat the cream cheese, mascarpone, sugar and remaining espresso in a bowl until smooth.

Gently mix in the eggs and flour until combined.

4 Pour the mixture into the crust. Place the tin in the middle of the oven and bake for 40-45 minutes until just set. When cooked, turn off the

oven and open the door slightly. Leave to cool in the oven for 20 minutes, then remove and leave to cool completely.

5 Dust the cocoa powder over the top, pipe dollops of whipped cream around the edges and refrigerate for at least three hours before serving.

Per Serving 483kcals, 31.5g fat (17.5g saturated), 43.7g carbs, 31.2g sugars, 7.9g protein, 0.7g fibre, 0.236g sodium

MAY 2016

20/04/2016 13:04

cooking for fun food styling

The basics of

FOOD STYLING Easy Food recipe tester and food stylist Charisse van Kan offers some of her top tips and tricks for making food look its best

I

t’s important to know that every time you see food in the media — from television and films to magazines and cookbooks — it has undergone a good deal of primping and preening so that it’s ready for its close-up. There’s no need to go to such great lengths at home, so here I’ve included some food styling basics to keep in mind if you want to make your food look as good as it tastes.

PLANNING

PLATING Start by choosing interesting plates and cutlery that will suit the portion size of the food. When serving, only fill twothirds of the plate with food and use the rule of odds when plating; having an odd number of elements on a dish is more visually appealing than even numbers. Once you’ve chosen the dishes, pick a linen that complements the style and colours of the plates and the food.

Final Shot

We eat with our eyes, so it’s important to start off by choosing fresh, vibrant and colourful ingredients. When preparing vegetables for cooking, try cutting the fruit or vegetables into different and interesting shapes, like the asparagus here. When cooking your vegetables, be sure not to over-cook them as this will make them look mushy and dull; opt for steaming instead of boiling to help them retain their vibrant colour.

PRESENTATION Once food is plated, clean the edge of the plate by wiping it with some damp kitchen tissue where there are any spills from sauces. Finish off by sprinkling with fresh chopped herbs, cheese, chopped nuts or toasted sesame seeds to get the extra “Wow!” factor; this will add a nice contrast of colour and texture to the food.

However, only use garnishes that will enhance the flavor of the dish; for this pasta, we used fresh parsley and mint, and they will give the viewer an idea of what flavours to expect in the food. As always, less is more, so be sure not to overdo any garnishes! www.easyfood.ie

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Easy Food 81

20/04/2016 16:55

JUST A

taste

Learn to taste wine like a pro with our handy guide WHAT DOES IT REALLY MEAN TO “TASTE” WINE? Wine tasting is based on a combination of aromas (the smells brought in though your nose) and flavours (what you actually taste when sipping the wine).

The problem is that there are no “primary aromas”; odours do not elicit universal names, like colours do (green, blue etc.). Because of this, we need to describe odours in terms of what they smell like. This can be difficult because there are no visual cues; you can’t actually see the blackberries that you smell.

WHY TASTE WINE? Tasting wine shouldn’t be about snobbery or elitism. The main reason for tasting wine is to enhance your enjoyment of it; it can be much more fun to pick out and identify different flavours and aromas than to drink mindlessly.

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“

A person with increasing knowledge and sensory education may derive infinite enjoyment from wine.

– Ernest Hemingway

HOW TO TASTE WINE

1

Swirl the wine in the glass. This gets more oxygen into the wine, making it easier to smell.

2

Close your eyes and take a deep sniff.

”

3

Take a sip, swirling the wine around in your mouth.

MAY 2016

20/04/2016 14:13

cooking for fun wine Novice tasters often complain that they “can’t smell anything,” “just smell wine,” or can't think of a way to describe the aroma. The problem is not a lack of ability, but rather a lack of experience and relevant vocabulary.

Luckily, it is relatively easy to learn how to associate descriptive terms with specific aromas in wine, and the more you do this, the easier it becomes. The golden rule is that practice makes perfect!

AROMA WHEEL One of the easiest ways to get started is to use an aroma wheel. This is a handy tool showing different aromas and flavours often found in wine. The aroma wheel was invented by Ann C. Noble, a food scientist and sensory analysis expert, and her original, official version is available to buy online. There are plenty of alternative, similar versions easily found through a search engine, such as the one featured here.

Look at the inner circle of the wheel for the words that best describe the flavour, such as “fruity” or “spicy”. From there, move to the two outside tiers for more specific descriptions: for example, you might narrow “fruity” down to “berry,” and then find that it is specifically strawberry you smell. The more you use your aroma wheel, the less you will need to rely on it, and you will begin to pick up on certain aromas by yourself.

A NOTE ON SUBJECTIVITY It’s important to remember that everyone’s nose and taste buds are different and everyone experiences wine (and food) in different ways. On top of this, we can be influenced by environmental factors such as other strong smells present in the room, the temperature of the wine or our level of focus. There are no right or wrong answers, and you may find varying flavours in the same wine on different occasions. The most important thing to remember when tasting wine is to have fun with it!

COMMON FAMILIES OF AROMAS AND FLAVOURS FRUITY e.g. raspberry, cherry, rhubarb or raisin

VEGETAL e.g. peppers, mint, cut grass or asparagus

NUTTY e.g. almond or hazelnut

CARAMELISED e.g. honey, butterscotch, chocolate or soy sauce

WOODY e.g. burnt toast, bacon, vanilla or tobacco

EARTHY e.g. mushroom, damp or dusty

CHEMICAL e.g. cooked cabbage, rotten eggs, rubber or wet dog

SPICY e.g. anise, black pepper or cloves

FLORAL e.g. rose, violet or orange blossom

MICROBIOLOGICAL e.g. sauerkraut, yeast, yoghurt or “horsey” www.easyfood.ie

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Easy Food 83

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Top it off L

HOW TO MAKE

D UGHNUTS

Makes 12 • Combine the following ingredients in a large bowl: 500g strong white flour, 50g caster sugar, 40g softened butter, 2 eggs, 2 x 7g sachets instant yeast, 150ml warm milk and 130ml water.

• Stir until a dough forms, then knead to combine. Transfer to a work surface dusted with flour and knead for 10 minutes until very smooth and elastic.

• Place in a clean bowl, cover with a damp tea towel and leave to rise for one hour.

• Knead it again on a floured work top, then divide into 12 balls.

Place on a baking tray and leave to rise for one hour.

• Heat a deep fat fryer (or a pot filled with sunflower oil) to 180˚C. Gently lower each doughnut into the oil and cook for five minutes per side until golden brown. Set aside to cool.

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io

Custard jam

p n o m e istach

e bacon with l p a Mwhiske y c ream

Try one of these fabulous fillings to re-create this year’s hottest food trend at home

Custard jam

Place 100g caster sugar in a shallow bowl.

While the doughnuts are still warm, coat in the sugar. Use a small, sharp knife to cut a hole from the side and into the centre of each doughnut.

Fill a piping bag with 100g raspberry jam and slowly pipe the jam into the doughnut. Repeat with 100g custard.

Lemon pistachio

Fill a piping bag with 200g lemon curd. While the doughnuts are still warm, use a small, sharp knife to poke a hole into the centre of each MAY 2016

20/04/2016 14:16

cooking for fun doughnuts

e

p l e c r u mbl p A

N u e tella x u L

doughnut. Fill with lemon curd. Whisk together 150g sifted icing sugar, 2 tbsp milk and 2 tsp vanilla extract until smooth. Dip each doughnut in the glaze to coat, then cover the tops with chopped pistachios.

until smooth. Dip the doughnuts into the icing twice to get a thick layer, then sprinkle the bacon bits over the top.

Maple bacon with whiskey cream

While the doughnuts are proving, combine 125g plain flour, 100g caster sugar, ½ tsp cinnamon and ¼ tsp baking powder in a mixing bowl. Rub in 80g cold, cubed butter until crumbly. Spread onto a baking tray and bake at 180˚C/160˚C fan/gas mark 4 for 10 minutes, stirring halfway through, until golden and dry.

Leave to cool. Use a small, sharp knife to poke a hole into the centre of each doughnut.

Fill a piping bag with 200g apple sauce and slowly pipe into the doughnuts. Whisk together 50g sifted icing sugar, 1 tbsp milk and ½ tsp vanilla extract. One by one, dip the doughnuts into the glaze, then sprinkle over the crumble topping.

Cook 6 smoked streaky bacon rashers with 1 tbsp brown sugar in a pan until crisp.

Leave to cool, then crumble into pieces.

Beat together 90g softened butter and 150g sifted icing sugar until fluffy. Stir in 2 tbsp cream and 1 tbsp whiskey until smooth. While the doughnuts are still warm, use a small, sharp knife to poke a hole into the centre of each. Use a piping bag to fill with the whiskey cream. In a saucepan over a low heat, melt together 200g sifted icing sugar, 80g maple syrup and 60g butter www.easyfood.ie

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Apple crumble

c r e u i k nch o o C

Luxe Nutella

Fill a piping bag with 200g Nutella. While the doughnuts are still warm, use a small, sharp knife to poke a hole into the centre of each.

Fill with Nutella. When the doughnuts have cooled, dust them with sifted icing sugar until coated.

Cookie crunch

Beat together 100g softened cream cheese, 40g softened butter, 1 tsp vanilla, 100g sifted icing sugar and 6 crushed Oreos until smooth. Transfer to a piping bag. Use a small, sharp knife to poke a hole into the centre of each doughnut. Use a piping bag to fill with the cookie cream. Whisk together 100g sifted icing sugar with 2 tbsp milk. Fill a shallow bowl with 10 roughly crushed Oreos. Drizzle the glaze over tops of the doughnuts, then dip each into the crushed Oreos.

Easy Food 85

20/04/2016 14:16

e g n e l l a h C YOURSELF Whether for brunch, lunch or dinner, a quiche never fails to impress

Basic quiche Lorraine Serves 6

For the pastry: 175g plain flour, plus extra for dusting 85g very cold butter, cubed 2-3 tbsp cold water For the filling: 175g unsmoked streaky bacon rashers, rinds removed, sliced into lardons 1 onion, chopped 2 large eggs 125g Gruyère, grated 250ml cream Black pepper 1 For the pastry, place the flour in a large mixing bowl. Add the cubes of butter and rub in gently with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water bit by bit until the pastry comes together in a ball. Roll out the dough on a lightly floured surface.

2 Use the dough to line a 20cm

From our guest editor: "How wonderful to see quiche again. It marks the start of summer, picnics and friends for lunch at tables outside.

This recipe is quick and easy and, should you wish to add a few of your own favourite ingredients, simply mix them in or scatter them over the top."

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loose-bottomed fluted tart tin. Chill in the fridge for 30 minutes.

3 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Prick the base all over with a fork.

4 Line the base and sides of the pastry with parchment paper and add baking beans to weigh it down. Place the tin on a baking tray and blind-bake for 10 minutes.

5 Remove the beans and paper, then bake for a further 10 minutes or until the base is lightly browned. Remove from the oven and trim the overhanging pastry. Leave to cool. Reduce the oven temperature to 180˚C/160˚C fan/gas mark 4.

6 Cook the bacon in a dry pan over a medium heat for 10 minutes until crisp.

Transfer to the cooled pastry case with a slotted spoon, leaving the bacon fat in the pan. Cook the onion in the same pan over a medium heat for 7-8 minutes or until golden.

Add the onion to the bacon in the pastry case.

7 Gather the remaining ingredients.

8 In a bowl, whisk together the eggs, Gruyère, cream and black pepper, then pour over the filling.

9 Bake for 25-30 minutes until golden and just set. Serve hot or at room temperature.

Per Serving 476kcals, 31.5g fat (16.9g saturated), 25.4g carbs, 1.8g sugars, 21.9g protein, 1.2g fibre, 0.901g sodium

MAY 2016

20/04/2016 14:19

cooking for fun challenge yourself 1

2

3

4

5

6

7

8

9

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Easy Food 87

20/04/2016 14:21

Sprinkle surprise Serves 12-16

For the cake: 2 x 20cm round cake tins 400g sugar 200g butter, at room temperature 4 eggs 4 tsp Dr Oetker Madagascan Vanilla Extract 380g flour 4 tsp Dr Oetker Baking Powder 400ml milk Cut-out paper stencil 1 Jar Dr Oekter Hundreds and Thousands Sprinkles For the vanilla buttercream: 400g butter, at room temperature 600g icing sugar, sifted 2 tsp Dr Oetker Madagascan Vanilla Extract 2 tbsp cream

3 LUCKY READERS CAN BE IN WITH A CHANCE TO WIN THE ULTIMATE KIDS PARTY HOME BAKING HAMPER

Baking is a great way to have fun with your kids and share quality time together, plus you get to enjoy the delicious treats that you make afterwards!

Birthday cakes especially can be fun for everyone to make – and are so much more special when done at home...by you (and your little helper)!

Dr Oetker have a fantastic home baking range that is designed to help create a cake that is something truly special. We hope this gives you just a little inspiration for that special day this year.

To enter, simply email your contact details to competitions@easyfood.ie with DR OETKER in the subject line.

Visit www.oetker.ie and check out our entire range of exciting birthday cakes and lots more baking inspiration for all times of the year.

Dr.OetkerIreland 88 Easy Food

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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line the cake tins.

2 For the cake, cream the sugar and butter until pale and fluffy. Beat in eggs, one at a time, until combined. Stir in the vanilla extract.

3 Combine the flour and the baking powder in a small bowl. Beat this, alternating with the milk, into the butter mixture.

4 Divide the batter between the cake tins and bake for 30-40 minutes until a skewer inserted the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

5 For the buttercream, beat the butter and icing sugar together on a low speed until combined, then beat on high speed for three minutes until fluffy. Beat in the vanilla extract and the cream until blended.

6 Place one of the cakes, top-side down, on your cake board and spread the top with some buttercream. Add the other cake, also top-side down, and then spread the entire cake with the rest of the buttercream. Refrigerate for 30 minutes; this will help the Hundreds & Thousands to stick more easily.

7 Use a cut-out stencil (we used a number 3) and lightly place on top of the cake. Sprinkle the Hundreds & Thousands liberally over the top before the icing has set, then remove the stencil.

Per Serving 629kcals, 32.4g fat (20g saturated), 83g carbs, 63.1g sugars, 5g protein, 0.6g fibre, 0.25g sodium

@DrOetkerBaking MAY 2016

20/04/2016 14:21

kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS

90-104

IN THIS SECTION UNDER THE BIG TOP! P90

Celebrate a fun-filled year with this circusthemed birthday party

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SPRING INTO ACTION P101

Our Home Ec expert shows us how to tackle the annual spring clean

EASY JUNIORS P103

Cool down with these fun frozen yoghurt dots

Easy Food 89

20/04/2016 16:21

UNDER THE BIG TOP!

Celebrate a fun-filled year with this circus-themed birthday party!

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MAY 2016

20/04/2016 14:22

kids’ kitchen circus party

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Easy Food 91

20/04/2016 14:22

Top Tip

e Toss any of th ts used leftover swee g into the for decoratin Circus Mix!

Animal kingdom cupcakes Makes 24 For the sponge: 370g plain flour 1½ tsp baking powder 180g butter, at room temperature 300g caster sugar 4 large eggs 2 tsp vanilla extract 300ml milk For the icing: 450g butter, at room temperature 800g icing sugar, sifted 4 tbsp milk Yellow and red food colouring 60g cocoa powder, sifted 2 black gel icing pens 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line two 12-cup muffin tins with paper liners.

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2 Whisk together the flour and baking powder in a small bowl.

3 Beat the butter and sugar in a large mixing bowl until pale and creamy. Gradually beat in the eggs and vanilla.

4 Alternate beating in the flour mixture and the milk until incorporated.

5 Divide the batter among the cups and bake for 20 minutes, until the tops are rounded and a skewer inserted into the centre of one of the cupcakes comes out clean. Remove the cupcakes to a wire rack to cool completely before decorating.

6 Meanwhile, beat the butter and icing sugar for the buttercream in a mixing bowl until fluffy. Stir in the milk until smooth.

7 Divide the mixture and place half into a separate bowl. Beat a few drops of red and yellow food colouring into one of the bowls until you reach an orange shade.

MAY 2016

20/04/2016 14:23

HOW TO Decorate

kids’ kitchen circus party

8 Divide the remaining white buttercream in half again. Leave one bowl white, then beat half of the cocoa powder into the other bowl until incorporated. Divide the chocolate icing in half again, and beat the remaining cocoa powder into the last bowl. You should now have four bowls of icing: one orange, one white, one light chocolate and a darker chocolate.

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Per Serving 447kcals, 22.9g fat (14.1g saturated), 59.9g carbs, 46g sugars, 3.8g protein, 1.2g fibre, 0.172g sodium

For the lions and tigers: 24 chocolate chips A handful of toffee popcorn Black liquorice strips 6 small orange jellies, halved 1 Spread the orange icing over half of the cupcakes (six lions and six tigers).

2 Place two chocolate chips to make eyes on each cupcake, then use the black gel icing pen to make a nose and mouth on each. Add black stripes around the tiger. Use liquorice strips to add whiskers.

3 Dot the toffee popcorn around the lions to make the manes and use the jellies to make the tigers' ears.

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For the monkeys: 6 miniature marshmallows, cut in half crosswise, pieces flattened 12 small round coated chocolates (like Galaxy Counters or brown M&Ms) 1 Spread the dark chocolate icing over six of the cupcakes. To make the muzzles, spread or pipe a small circle of lighter chocolate frosting on each cupcake.

2 Press on the marshmallows for the eyes, then press the coated chocolates onto the sides for the ears.

3 Use the black gel icing pen to draw on dots for the eyes, a nose and mouth. You can use the remaining lighter chocolate icing to pipe a bit of hair onto the top of the monkey if you like.

For the zebras: 12 chocolate chips 6 black/dark purple jellies, halved Black liquorice strips 1 Spread the white icing over the six remaining cupcakes. Press the chocolate chips onto each for the eyes, then press the halved jellies on for the ears.

2 Use the black gel icing pen to fill in a muzzle and a bit of hair. Use liquorice strips to make stripes. www.easyfood.ie

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Easy Food 93

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Baked corn dogs Makes 14 120g plain flour 120g medium cornmeal or polenta 1 tsp baking powder ½ tsp salt ½ tsp ground mustard 90g cold butter, cubed 100ml milk 80g honey 7 hot dogs, halved crosswise 14 ice lolly sticks To serve: Mustard Ketchup

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper.

2 Place the flour, cornmeal, baking powder, salt and ground mustard in a mixing bowl.

3 Stir to combine together.

4 Rub the butter into the flour mixture with your fingers until crumbly.

5 Pour in the milk and honey.

6 Stir until the mixture forms a dough.

7 Place the dough between two sheets of parchment paper. Roll out until ½cm thick.

8 Stick an ice lolly stick into each hot dog piece.

Place a hot dog on the dough and cut a square that is big enough to wrap around it.

9 Form the dough around each hot dog to cover, then place on the baking tray. Bake for 15-20 minutes until golden brown. Serve with mustard and ketchup for dipping.

Per Serving 224kcals, 14.2g fat (6.8g saturated), 19.6g carbs, 6.1g sugars, 5.1g protein, 0.9g fibre, 0.451g sodium

Top Tip

d polenta Cornmeal an ailable in are readily av ops. health food sh

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Easy Food 95

20/04/2016 14:27

Big top cake Serves 16

Top Tip

e giant cupcak You’ll need a recipe – pick is th r fo ld ou m any cake or one up from op. craft supply sh

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375g butter, at room temperature 375g caster sugar 6 eggs 2 tsp vanilla extract 375g self-raising flour 3 tbsp milk For the buttercream: 150g butter, at room temperature 400g icing sugar, sifted 1-2 tbsp milk

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20/04/2016 14:27

HOW TO assemble

kids’ kitchen circus party

To decorate: 120g strawberry jam Cornflour, to dust 500g white ready-to-roll icing 100g red ready-to-roll icing 100g blue ready-to-roll icing A small bit of yellow and black ready-toroll icing Small star-shaped cutters Decorative straws Mini bunting 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Generously grease a giant cupcake mould.

2 Beat the butter and sugar together in a mixing bowl until light and fluffy. Gradually beat in the eggs, one at a time, then mix in the vanilla.

3 Stir in the flour until incorporated. Stir in the milk.

4 Divide the mixture between the top and bottom parts of the cupcake mould, spreading the tops until smooth and even. Bake for 1–1¼ hours until a skewer inserted into the centre comes out clean. Leave to cool in the tin for about 25 minutes, then remove to a wire rack to cool completely.

5 Beat the butter and icing sugar for the buttercream in a mixing bowl until light and fluffy. Stir in the milk just until the mixture is smooth.

6 Spread the strawberry jam onto the top of the bottom half of the cupcake. Add the cupcake top.

7 Spread the buttercream all over the entire cake until coated.

8 Lightly dust a work surface with cornflour and roll out the white icing until thin. Use it to cover the entire cake; smooth it down along the sides and trim any excess from the bottom.

9 Roll out the red and blue icing until thin. Use a knife to cut out long strips. Brush a bit of water onto each strip, then fix it to the cake, starting at the top point and working down to the bottom.

Trim away and discard any excess.

10 Re-roll the excess icing and use the small star cutters to stamp out tiny shapes. Use a small bit of water to glue these all around the cake.

11 Use yellow and black icing to form an entrance to the big top.

12 Shape a tiny bit of the blue icing or a bit of paper around the top of a cocktail stick, then trim it to make a triangle flag. Stick this into the top point of the cake, then tie bunting to two straws that can be stuck into either side of the cake.

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Per Serving 774kcals, 37.2g fat (19g saturated), 107.4g carbs, 81.9g sugars, 4.9g protein, 0.6g fibre, 0.312g sodium

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Circus mix Serves 12 1 x 100g bag of popcorn 1 x 150g bag of toffee popcorn 100g jellies of choice 100g honey roasted peanuts (leave out if anyone has a nut allergy) 1 Mix together all the ingredients in a large bowl, then portion out into small cups for serving.

Per Serving 162kcals, 5.9g fat (0.8g saturated), 24.2g carbs, 5g sugars, 3.9g protein, 2.1g fibre, 0.029g sodium

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kids’ kitchen circus party

Other fun ideas

Toffee apple pops Makes 10 250g toffee pieces 2 tbsp water 10 small Granny Smith apples, chilled Ice lolly sticks For the coating: Chopped peanuts Hundreds and Thousands 1 Line a baking tray with parchment paper and coat in cooking spray. Make sure your toppings www.easyfood.ie

EF112_90-99_Kids Party.indd 99

are ready to use in separate bowls.

2 Microwave the toffees and the water for about two minutes until soft, then stir until smooth.

3 Insert an ice lolly stick into each apple through the base of the stem, then dip into the melted toffee to coat.

4 Dip into the toppings of choice, then place on the baking tray and refrigerate for about one hour until fully set.

Per Serving 384kcals, 16.5g fat (9.4g saturated), 61.7g carbs, 53.1g sugars, 2.2g protein, 6.1g fibre, 0.161g sodium

• Stock up on animal-shaped biscuit cutters and then use to turn the kids’ favourite sandwiches and fruits into fun shapes. You can even insert ice lolly sticks or straws into the fruit for easy serving – try this with watermelon, melon or pineapple.

• Buy a pack of candy floss from a sweet shop, shape it around decorative straws and serve as mini treats for the kids.

• If there aren’t any guests with nut allergies, have a bowl of peanuts or monkey nuts ready with a fun sign that reads, “Elephant Snacks”!

Easy Food 99

20/04/2016 14:29

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kids' kitchen home ec

Spring INTO ACTION Julie Sweeney of Davis College, Mallow, Co. Cork shows us how to tackle that annual spring clean

I

t’s that time of year and your kitchen may be overdue its spring clean. Take advantage of the fine weather and blow out the cobwebs.

GETTING STARTED Best practice when cleaning any room is to start at the top and work your way down.

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Remove all foodstuffs, wipe down the shelves with a damp cloth and allow to dry.

Check for expired best-before dates or anything that has been opened for longer than the recommended timeframe, discarding as necessary.

When restacking, put newer stock with a longer shelf-life to the back and keep the produce with closer expiry dates to the front.

Group similar foods together. It may sound obvious, but you’d be surprised by how tins of beans are lurking in the background. This way, you can tell at a glance when you need to replenish.

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Keep labels turned towards the front, a simple tactic that allows you to find something at a glance.

Wipe down the cupboard doors and oil any squeaky hinges.

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ON TO THE FRIDGE • Clean your fridge when it’s at its lowest stock point; this is typically at the end of the week before you do your grocery shop.

• Unplug the fridge and remove all foods. Put very perishable foods into a cooler bag and work quickly so they are not at room temperature for long.

• Remove all removable shelves and drawers. Wash these with hot soapy water and rinse them well. Do not apply any strong-smelling chemical cleaners to the fridge interior, as they may linger and contaminate foods. High-fat foods may also absorb the smell and the flavour will be affected.

• Wipe the interior of the fridge with a hot damp cloth. Use bicarbonate of soda on stubborn stains.

• Reassemble the shelves and turn the fridge back on.

• Before restocking, sort through the food, discarding anything out of date or open too long. Wipe the bottoms of jars to remove any sticky bits.

• Have a dairy shelf, a freshly-cooked meats section, a condiments section and a raw meats section. This will allow you to find foods easily and do a quick assessment before grocery shopping to see what needs replacing.

• Put foods with a longer shelf-life at the back and those that must be used up more quickly to the front.

HOMEMADE CLEANING PRODUCTS Ensure you keep these somewhere safe in a well-labelled container away from young children.

• Bicarbonate of soda can be used to clean your refrigerator, clean blocked drains, dissolve stubborn stains, help clean burnt saucepans and remove tea and coffee stains from your favourite mug.

• Lemons can also be used in a multitude of ways. Dab some fresh lemon juice on a ball of cotton wool and pop into your fridge to keep it smelling fresh. Rub the cut side of a lemon on aluminium pots to brighten them up, then rub the other half onto your wooden chopping boards to help sanitise them and remove the smell of onions or garlic. You can even microwave three tablespoons of lemon juice in half a cup of water to help remove dried-on stains in your microwave.

• Vinegar can help remove limescale stains from around taps. It can also clear blocked drains and clean your windows without streaks. Pests such as ants dislike vinegar, so spray it around entry points such as windowsills.

Easy Food 101

20/04/2016 14:33

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20/04/2016 14:33

kids’ kitchen easy juniors

EASY JUNIORS Cool down with these fun frozen yoghurt dots

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Easy Food 103

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juniors

:-)

Easy Food

ep! and ke Cut out

Frozen yoghurt dots Makes around 30

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230g full-fat yoghurt Freezer bag or piping bag 1 Line a large baking tray with a sheet of parchment paper.

2 Fill a plastic or piping bag with your favourite flavour of yoghurt.

3 Twist the bag at the top to push all of the yoghurt toward the bottom.

4 Snip the corner of the bag off to create a hole about 2cm across.

5 Pipe small dollops of yoghurt in rows on the prepared baking tray.

6 Place in the freezer for at least four hours before eating. If you want to keep them for longer, leave them on the baking tray overnight, then transfer them to an airtight container and keep in the freezer.

Per Serving (made with plain yoghurt) 6kcals, 0.2g fat (0g saturated), 0.5g carbs, 0g sugars, 0.3g protein, 0g fibre, 0g sodium

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MAY 2016

20/04/2016 14:37

make it healthy!

GIVE YOUR BODY THE LOVE IT DESERVES

106-118 IN THIS SECTION

FREE-FROM DINNERS P106

Free from gluten and dairy, but definitely not flavour!

www.easyfood.ie

EF112_XX Intro Pages New.indd 105

FREE-FROM DESSERTS P114

Satisfy your sweet tooth with these gluten- and dairy-free treats

Easy Food 105

20/04/2016 16:21

Dinners

FREE-FROM Free from gluten and dairy, but definitely not flavour!

C COELIA K SS WEE E N E R AWA V r. ea isit ay this y om is 8-14 M reland.c oeliac-i . n o ti www.c a inform for more

106 Easy Food

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MAY 2016

21/04/2016 15:17

make it healthy free-from meals

Sea bass with lemon caper dressing and sautéed potatoes Serves 4

600g small waxy potatoes 1-2 tbsp duck fat or olive oil 4 sea bass fillets 1 garlic clove, finely chopped 2 tbsp parsley, chopped, plus extra to serve 2 tbsp tarragon, chopped 2 tbsp chives, chopped For the dressing: 3 tbsp extra-virgin olive oil Zest and juice of ½ a lemon 2 tbsp capers, rinsed and drained 2 tsp gluten-free Dijon mustard Salt and black pepper 1 tbsp water

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1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.

2 Put the potatoes in a pan of well-salted cold water and bring to the boil. Simmer for about 15 minutes until just tender. Drain well, then return to the hot pan to steam for 2-3 minutes.

3 When cool enough to handle, cut into slices.

Heat the duck fat or oil in a pan over a mediumhigh heat and then add the potatoes in a single layer, working in batches if necessary (you may need to add more fat for each batch). Season and leave to cook undisturbed until golden brown on the bottom. Flip over and repeat.

4 In a jar, combine all of the dressing ingredients. Close the jar and shake to combine thoroughly.

5 Line a baking tray with parchment paper and place the fish, skin-side up, on top. Brush the skin with oil and season. Bake for 7-8 minutes or until the flesh is opaque and flakes easily.

6 Add the garlic to the pan with the potatoes and cook for one minute. Drain the potatoes

well on kitchen paper, then transfer them to serving plates.

7 Scatter the potatoes with the chopped herbs, spoon the dressing over the fish and serve immediately with some green vegetables.

Per Serving 389kcals, 20.6g fat (3.3g saturated), 25.1g carbs, 2g sugars, 27.1g protein, 4.1g fibre, 0.295g sodium

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Easy Food 107

20/04/2016 14:40

Lemon honey chicken stir-fry Serves 4

2 tbsp tamari 2 tbsp rice vinegar 1½ tsp sesame oil Salt and black pepper 3 chicken fillets, chopped into bite-sized pieces 270g broccoli, chopped into florets 1 tbsp vegetable oil

For the sauce: 180ml gluten-free chicken stock Zest and juice of 1 lemon 2 tbsp honey

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1 x 3cm piece of fresh ginger, grated 2 garlic cloves, crushed 1 tsp sriracha hot sauce 1 tbsp cornflour

1 In a bowl, whisk together the tamari, rice vinegar, sesame oil and some salt and pepper.

Add the chicken and toss to coat.

2 Cover and place in the fridge to marinate for at least 15 minutes or up to four hours.

3 In a bowl or jug, whisk all of the ingredients for the sauce together.

4 Heat a wok or large pan over a high heat.

5 When the wok is hot, add half a tablespoon of

vegetable oil. Cook the broccoli florets for 2-3 minutes until bright green, but still crisp. Remove to a plate.

6 Add another half tablespoon of oil to the wok, then add the chicken, reserving the marinade in the bowl.

7 Stir fry the chicken for 3-4 minutes until it is cooked through. Return the broccoli to the wok.

8 Add the sauce to the wok and stir for 3-4 minutes until it starts to thicken.

9 Serve over rice, quinoa or gluten-free noodles.

Per Serving 330kcals, 13.2g fat (3.1g saturated), 20.1g carbs, 10.6g sugars, 32.7g protein, 3g fibre, 0.806g sodium

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MAY 2016

21/04/2016 10:22

make it healthy free-from meals

Curried meatballs Serves 4

For the meatballs: 450g lean beef mince Salt and black pepper ¼ onion, finely chopped 1 garlic clove, crushed 1 tsp curry powder ¼ tsp garam masala ½ tsp turmeric Pinch of cayenne pepper 1 tbsp coconut oil For the curry sauce: 1 onion, finely chopped 1 tsp curry powder

½ tsp turmeric 2 garlic cloves, crushed 180ml coconut cream 300ml gluten-free chicken or beef stock 2 large handfuls of fresh or frozen spinach ½ tsp dried chilli flakes, or to taste 1 In a bowl, combine all of the meatball ingredients except for the coconut oil.

2 Mix together until just combined, then shape into 3-4cm balls.

3 Heat the coconut oil in a large pan over a medium-low heat.

4 Add the meatballs and brown on all sides, working in batches if necessary to avoid crowding the pan. Remove to a plate lined with kitchen paper and set aside.

5 Turn the heat to low and add the onions to the same pan. Cook for 6-7 minutes until translucent and beginning to brown.

6 Add the curry powder and turmeric to the onions and stir for one minute. Add the garlic and stir for another minute.

7 Add the coconut cream and stock and turn the heat to medium low. Bring to a simmer, then add the spinach and return the meatballs to the pan.

Simmer gently for 7-8 minutes until the sauce has thickened slightly. Season to taste with salt, black pepper and chilli flakes.

Per Serving 353kcals, 25.4g fat (17.5g saturated), 8g carbs, 3.1g sugars, 26.3g protein, 2.6g fibre, 0.158g sodium

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Top Tip

Coconut cream is much thicker and richer than coconut milk, but you can find it in the same section in the supermarket.

www.easyfood.ie

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Easy Food 109

21/04/2016 10:22

Tempura prawn and slaw sambos Serves 6

For the coleslaw: ½ small green cabbage, thinly sliced Ÿ small red cabbage, thinly sliced 1 carrot, peeled and grated 2 tbsp dairy-free, gluten-free horseradish sauce 4 tbsp apple cider vinegar Salt and black pepper For the aioli: 320g dairy-free mayonnaise alternative 4 tbsp gluten-free Dijon mustard 1 tsp ground cumin 1 tsp ground turmeric 1 tbsp dairy-free, gluten-free horseradish sauce 2 tsp pickle juice 1-2 tsp Tabasco 2 garlic cloves For the tempura prawns: 300g rice flour 130g arrowroot or tapioca flour 1 tbsp salt 2 tsp black pepper

360ml sparkling water 650g large prawns, peeled and deveined Vegetable oil for frying To serve: 12 slices gluten-free bread of choice, or 6 gluten-free rolls 1 For the coleslaw, mix all the ingredients in a large bowl and toss to combine well. Set aside.

2 For the aioli, combine all the ingredients in the bowl of a food processor and whizz until well blended. Set aside.

3 In a large bowl, whisk together the rice and arrowroot flours with some salt and pepper.

4 Add the sparkling water to the floured prawns and stir well to combine into a thick batter.

5 Meanwhile, add about 6cm of oil into a cast iron casserole or a deep stainless steel saucepan. Place over a medium-high heat.

6 When ready, add the prawns to the batter and stir. Lift out the prawns one by one, allowing any excess batter to drip back into the bowl, and add to the hot oil. Cook in batches of 5-6 prawns for about three minutes. Lift out using a slotted spoon and transfer to a heat-proof dish.

7 Sprinkle a little salt over each batch while hot.

Continue to cook in small batches and keep warm in a low oven while you fry the rest.

8 To assemble the sandwiches, lightly toast the bread and spread with some aioli. Add some coleslaw and prawns, then top with the other slices of bread.

9 Press down gently, then serve with extra aioli on the side.

Per Serving 883kcals, 39.9g fat (7.3g saturated), 107.7 g carbs, 7.1g sugars, 20.8g protein, 8g fibre, 1.716g sodium

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MAY 2016

20/04/2016 14:43

larder make luck itcounter intelligence healthy free-from meals MAKE IT YOURS: Add any vegetables you like, or try stirring in some olives for a Mediterranean flavour.

Eggs in a rice nest Serves 4

200g brown rice 1½ tbsp olive oil 1 onion, chopped 1 green and 1 red pepper, deseeded and chopped 6 garlic cloves, crushed 12 sun-dried tomatoes Salt and black pepper 100g spinach, roughly chopped 4 eggs To serve: Hot sauce Fresh parsley, chopped 1 Bring 360ml of water to a boil in a medium pot and add the rice. Cover, reduce the heat and simmer for 40-50 minutes until tender. Set aside and cool to room temperature.

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2 Heat the olive oil in a large pan over a medium-high heat. Add the onion and peppers and cook for 3-4 minutes. Add the garlic and cook for another minute.

3 Add the sun-dried tomatoes. Season with salt and pepper. Cook for five minutes.

4 Add the brown rice and cook until the vegetables are tender and the rice is beginning to turn crispy. Stir in the spinach and season well, then cook for 3-4 minutes until wilted.

5 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6.

6 Make four wells in the rice and crack an egg into each. Cook until the whites are starting to set, then transfer the pan to the oven. Cook for another 10-12 minutes until the whites are set and the yolks are still runny, or until cooked to your liking.

Per Serving 454kcals, 16.3g fat (3.9g saturated), 60.9g carbs, 13.1g sugars, 19.9g protein, 8.4g fibre, 0.167g sodium

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Easy Food 111

20/04/2016 14:43

One-pan Moroccan chicken Serves 4

4 chicken fillets Salt and black pepper 1 tbsp olive oil 1 small head of cauliflower, cut into bitesized florets 2 carrots, sliced 2 red onions, roughly chopped 1 x 4cm piece of fresh ginger, grated 1 tbsp ground cumin 1½ tsp cinnamon ½ tsp paprika Pinch of ground allspice 360ml orange juice, not from concentrate 1 x 400g tin of chopped tomatoes 4 tbsp raisins Large handful of fresh coriander, chopped 4 tbsp pistachios, roughly chopped To serve: Baked potatoes or rice

1 Place the chicken fillets between two sheets of cling film and pound with a rolling pin until flat.

Season with salt and pepper.

2 Heat the olive oil in a large pan over a mediumhigh heat. Cook the chicken fillets for about two minutes on each side until golden brown.

Transfer to a plate.

3 Reduce the heat to medium and add the cauliflower, carrot, onions, ginger, cumin, cinnamon, paprika and allspice to the pan. Cook for 3-4 minutes, stirring frequently, until the veggies just begin to soften and the spices are nicely fragrant.

4 Stir in the orange juice, tinned tomatoes and raisins. Turn the heat up to high and bring to a boil. Cook for two minutes, then reduce the heat to medium and simmer for five minutes, stirring frequently, until the sauce begins to reduce and thicken. Season to taste.

5 Return the chicken to the pan, nestling it into the veggies and spooning some sauce over the top. Cover the pan and turn the heat to mediumlow. Cook for 10 minutes until the chicken is cooked throughout.

6 Stir in the coriander, then divide the chicken between serving plates. Top each with chopped pistachios and serve with roast potatoes or rice.

Per Serving 468kcals, 16.4g fat (3.6g saturated), 37.9g carbs, 21.8g sugars, 44.6g protein, 7g fibre, 0.23g sodium

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112 Easy Food

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MAY 2016

20/04/2016 14:44

larder make luck itcounter intelligence healthy free-from meals

Summer steak salad with avocado dressing Serves 4

For the dressing: 1 avocado, chopped 5 tbsp fresh coriander, chopped, plus extra to garnish Juice of 1 lime 2 tbsp extra-virgin olive oil Pinch of salt

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EF112_106-113_Dinners_.indd 113

For the salad: 1 tbsp olive or rapeseed oil ½ a red onion, sliced into rings 650g sirloin steak Salt and black pepper 30ml white wine 4 large handfuls of salad greens 1 x 198g tin of sweetcorn 120g cherry tomatoes, halved 1 red pepper, deseeded and chopped 3 radishes, sliced

1 Place all of the dressing ingredients in a blender or food processor and whizz to combine into a smooth, thick dressing.

2 Heat the oil in a large pan over a medium heat.

Cook the onion for 5-6 minutes.

3 Season the steak with salt and pepper. Turn the heat to high, push the onion to one side of the pan and add the steak. Sear for 3-4 minutes

on each side or until cooked to your liking.

Remove to a carving board and allow to rest for 10 minutes.

4 Add the wine to the pan with the onions and allow to bubble, scraping any sticky bits from the bottom of the pan with a wooden spoon. Once the wine has evaporated, remove the onions and set aside.

5 Carve the steak into slices.

6 In a large bowl, combine the salad leaves, sweetcorn, tomatoes, pepper and radishes. Add the dressing and toss to combine.

7 Divide the salad between four plates and lay some slices of sirloin and a spoonful of onions on top of each salad. Garnish with coriander and serve with the dressing.

Per Serving 569kcals, 30.9g fat (7.5g saturated), 19.2g carbs, 4.5g sugars, 52.3g protein, 6g fibre, 0.155g sodium

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Easy Food 113

20/04/2016 14:44

FREE-FROM

Desserts

Satisfy your sweet tooth with these gluten- and dairy-free treats

114 Easy Food

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MAY 2016

20/04/2016 16:28

make it healthy free from desserts

Mixed berry frozen “yoghurt”

Vegan cheesecake crumble parfaits

Serves 6

Serves 4

500g frozen mixed berries 3 tbsp honey 250g soy-based vegan “yoghurt”, coconut flavour 2 tbsp lemon juice 1 tbsp water

For the filling: 220g raw cashews, soaked in hot water for 15 minutes, then drained 150g soy-based vegan “yoghurt” 4 tbsp lemon juice 3 tbsp honey 2 tsp lemon zest Pinch of salt

1 Combine all of the ingredients together in a blender and blend until smooth.

2 Pour into a freezer-safe container and cover with a lid or a tight layer of cling film. Place in the freezer for at least five hours before scooping.

Per Serving 116kcals, 1.5g fat (0g saturated), 23.5g carbs, 17.8g sugars, 2.5g protein, 3.4g fibre, 0.005g sodium

x

For the topping: 150g raspberries 100g blueberries 2 tbsp brown sugar Pinch of salt

For the crumble: 35g raw almonds 4 tbsp raw buckwheat groats 5 pitted dates, cut in half ½ tsp vanilla extract Pinch of salt To garnish: Lemon zest 1 Place all of the filling ingredients in a food processor and whizz until completely smooth.

Chill in the refrigerator until ready to assemble.

2 In a small pan over a medium heat, bring the raspberries, blueberries and brown sugar to a boil. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the berries have broken down and the mixture thickens. Refrigerate for 30 minutes.

3 Place all of the crumble ingredients into a food processor and pulse until the mixture resembles coarse sand. Pour into a bowl and set aside.

4 To assemble, place one tablespoon of the crumble into each of four glasses or jars. Spoon 1½ tablespoons of the cheesecake filling into each glass and tap down lightly. Add a spoon of berry topping to each jar. Repeat the layers to the top, then garnish with lemon zest and refrigerate until ready to serve.

Per Serving 556kcals, 31.6g fat (5.7g saturated), 63g carbs, 34.6g sugars, 14g protein, 7.8g fibre, 0.096g sodium

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Easy Food 115

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Peach crumble Serves 6

7-8 ripe peaches, pitted and chopped 160g gluten-free oats 30g ground almonds 40g gluten-free flour 50g pecan nuts, roughly chopped 40g brown sugar Pinch of sea salt 60ml olive oil

MAKE IT YOURS: To add a subtle coconut flavour, use coconut oil in place of the olive oil.

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the chopped peaches into a 20cm round baking dish in an even layer.

2 In a mixing bowl, combine the oats, ground almonds, flour, nuts, sugar, salt and oil. Use your hands or a wooden spoon to mix together until evenly combined.

3 Spread the crumble over the top of the peaches in an even layer.

4 Place in the oven and bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.

5 Serve with dairy-free ice cream or the mixed berry frozen “yoghurt” on p.115.

Per Serving 369kcals, 20.2g fat (2.2g saturated), 44.5g carbs, 17.9g sugars, 7.5g protein, 6.3g fibre, 0.041g sodium

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MAY 2016

21/04/2016 15:18

cooking for fun cheesecakes

Peanut butter cookies Makes about 20-40

250g smooth peanut butter 80g ground almonds ½ tsp bicarbonate of soda 2 tbsp honey 1 tsp vanilla extract 2 egg whites 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a large baking tray with parchment paper.

2 Combine all of the ingredients together in a mixing bowl.

3 Form into balls about 2cm in diameter and place on the prepared baking tray.

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4 Flatten each ball with the back of a fork.

5 Bake for 8-9 minutes, then remove from the oven. Allow the cookies to cool fully on their tray.

Per Serving 132kcals, 10.4g fat (1.8g saturated), 6.4g carbs, 3.9g sugars, 5.4g protein, 1.6g fibre, 0.045g sodium

x Cecilia Cunningham Breen “The recipe was incredibly easy to follow. The first batch I attempted were not very good as I had formed the cookies too big, but on my second attempt I used a good quality peanut butter and made the cookies a lot smaller. I ended up getting 45 cookies out of this recipe and added chocolate chips to half the mixture: my children are not big fans of peanut butter so the added chocolate chips helped and I felt that they made a great improvement. I would definitely recommend this recipe as a little snack or with a cup of tea.”

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Five-ingredient chocolate mud cake Serves 8

240ml full-fat coconut milk 400g dairy-free dark chocolate, broken into pieces 4 tbsp honey 6 eggs 250g ground almonds 1 Preheat the oven to 150°C/130˚C fan/gas mark 2. Grease and line a round 18cm cake tin.

2 Combine the coconut milk, chocolate and honey in a bowl set over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Stir continuously until the chocolate has melted and the mixture is well combined. Remove from the heat and leave to cool slightly.

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3 Beat the eggs together in a bowl, then whisk in the ground almonds until thoroughly combined.

4 Gradually add the chocolate mixture into the egg mixture, stirring to incorporate. Pour the mixture into the prepared tin.

5 Place the cake tin into a roasting dish. Pour hot water into the roasting dish until it reaches half way up the sides of the cake tin. Bake for 70 minutes until it has set.

6 Remove from the oven and remove the cake tin from the water. Allow the cake to cool in its tin until it comes to room temperature, then place in it the fridge to cool overnight.

7 When ready to serve, run a knife under boiling water and use this to loosen the cake from its tin and to slice it.

using a If you're med tto loose-bo ure to es b , cake tin of bottom e th p wra w it in a fe f foil. layers o

Per Serving 655kcals, 52.7g fat (8.6g saturated), 33.3g carbs, 11.2g sugars, 16.5g protein, 4.6g fibre, 0.052g sodium

x

MAY 2016

20/04/2016 16:31

All the know-how you need to develop your cooking skills and become an expert in the kitchen

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Easy Food 119

20/04/2016 16:11

Get to know your…

BASIC FOOD SAFETY RULES DON’T WASH CHICKEN

Cooking your chicken properly will kill any bacteria, so there’s no need to wash it, potentially splashing bacteria-filled water droplets around your kitchen and sink.

REHEAT THOROUGHLY

WASH UP

If you’re reheating leftovers, whether in the microwave or on the stove, make sure they are piping hot throughout. Microwaves tend to heat food unevenly, so stop and stir every 30 seconds or so.

Always, always wash your hands before cooking. Use plenty of anti-bacterial soap and lather for at least 20 seconds. Wash them again every time you’ve handled raw meat, before touching anything else.

DON’T COOK MEAT OR FISH FROM FROZEN

Keep your fridge and freezer at

THE RIGHT TEMPERATURES You fridge should be at or below 4˚C; your freezer should be below -18˚C.

INVEST IN A FEW CUTTING BOARDS

Bacteria from uncooked meat, poultry and fish can contaminate cooked foods and fresh produce. A good way to reduce this risk is to use separate cutting boards: one for raw meat, poultry and fish and another for produce and cooked foods.

or partially thawed.

Allow meat and fish to thaw completely before cooking. The safest way to do this is in the fridge. It’s also important to ensure that juices from thawing meat and poultry do not drip onto other food; put them on a plate or in a container to avoid this.

Ensure chicken, fish and pork are

THOROUGHLY COOKED.

Cooked fish should be opaque and flake easily. Chicken and pork should have no pinkness remaining and their juices should run clear when pierced.

PUT IT AWAY

Perishable food should not be left out at room temperature for more than two hours.

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MAY 2016

20/04/2016 16:11

KITCHEN SKILLS

1 LARGE POTATO CONTAINS

EAT MORE…POTATOES in Eat the sk to ta o p e th of whenever is s th s po sible a ost of m s contain ional the nutrit ss. goodne

32%

OF RDA OF VITAMIN B6

REDUCE CHRONIC INFLAMMATION

HIGH IN ANTIOXIDANTS

1 LARGE POTATO CONTAINS

22%

OF THE RDA OF VITAMIN C

1 LARGE POTATO CONTAINS

POTASSIUM HELPS TO CONTROL BLOOD PRESSURE PACKED WITH FIBRE, AIDING IN DIGESTION

26%

OF THE RDA OF POTASSIUM

THE IRON, PHOSPHOROUS, CALCIUM, MAGNESIUM AND ZINC IN POTATOES ALL CONTRIBUTE TO THE BUILDING AND MAINTAINING OF BONE STRUCTURE AND STRENGTH.

Quick question

Why is it so important to have sugar in a cake recipe?

SWEETNESS The most obvious role sugar plays in a cake is to sweeten it. This helps to enhance some flavours and soften others.

MOISTURE Sugar absorbs water. By doing so, it helps to keep your cake fresh for longer.

The presence of sugar also interferes with the formation of gluten, resulting in a softer, more tender cake.

CARAMELISATION Sugar is essential to two key processes: caramelisation and Maillard browning.

These chemical reactions change the colour of the cake crust and add more complex flavours.

AERATION The first step in making a cake is usually to cream the butter with the sugar. This aerates the butter, incorporating lots of tiny air bubbles that will make your cakes lighter and more spongy.

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Easy Food 121

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PASTA DISHES CHILLI

QUICK TOMATO SOUP

GUMBO

QUICK SOUP

MUSSELS

AUBERGINE PARMIGIANA

HUEVOS RANCHEROS

ENCHILADAS

BLOODY MARY

MEATLOAF

QUICK SAUCE FOR CHICKEN OR FISH

PATATAS BRAVAS MEATBALLS CURRIES

QUESO DIP

PIZZA SAUCE

LASAGNE

SHAKSHUKA

STEWS

RISOTTO

RISOTTO

GAZPACHO

MOUSSAKA

TINNED

SLOPPY JOES

your larder hero, good for...

BRAISED MEAT

TOMATOES

RATATOUILLE JAMBALAYA

CASSOULET

CHOWDER

UNUSUAL INGREDIENTS:

Miso

Miso paste is a traditional Japanese seasoning, created by fermenting a mixture of soybeans, sea salt and a fungus called koji. It has been used for centuries in Asian cultures as a probiotic strengthening the immune system, lowering cholesterol and providing the beneficial B12 vitamin. It is also a complete protein, perfect for vegetarians.

FUN FOOD FACT

The classic, tall chef’s hat is called a toque.

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You can find miso in health food shops. It has a wonderful sweet and salty flavour suitable for a wide variety of recipes, and its colour ranges from light yellow to a deep dark brown. Try using miso in soups, stir-fries, dipping sauces, dressings, spreads and pâtés, as a dairy substitute or as a seasoning alternative to soy sauce. When cooking with miso, use just enough to enhance the flavours of the dish without creating an overpoweringly salty taste.

MAY 2016

20/04/2016 16:13

10 REASONS TO 1

drink coffee

CONTAINS ANTIOXIDANTS AND ESSENTIAL NUTRIENTS

Coffee is high in antioxidants and contains several vitamins and minerals. To reap the maximum nutritional benefits, drink freshly brewed, good-quality organic filtered coffee.

2

GIVES YOU MORE ENERGY

Caffeine is absorbed into your bloodstream and travels to your brain. This leads to enhanced firing of the neurons, resulting in an increase in energy and an improvement in mood.

3

IMPROVES COGNITIVE FUNCTION

Coffee has been shown to improve various aspects of brain function, including memory, mental clarity, focus, reaction times and concentration.

4

HELPS BURN FAT

A cup of strong coffee can temporarily increase your metabolism by up to 20%.

It also causes your fat cells to break down, releasing free fatty acids into the bloodstream and making them available as fuel. This results in increased fat burning, especially during exercise, and so helps with weight loss.

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5

8

6

9

IMPROVES PHYSICAL PERFORMANCE

Coffee is a good pre-workout drink, as caffeine stimulates the central nervous system, causing stronger muscle contractions. It also increases adrenaline in the blood, making your body ready for intense physical exertion.

REDUCES THE RISK OF TYPE 2 DIABETES

Studies show that drinking coffee can drastically reduce your risk of developing diabetes; those who drink four or more cups per day can have a risk reduction of 50%, but even moderate consumption offers a significant benefit.

7

HELPS PROTECT AGAINST ALZHEIMER’S AND PARKINSON’S DISEASES

Regular coffee drinking has been shown to substantially reduce the risk of developing these conditions; the reduction in risk has been shown to be as high as 65% for Alzheimer’s and 60% for Parkinson’s.

GOOD FOR THE LIVER

Just one cup per day can reduce your risk of cirrhosis by up to 20%, while four cups can provide a risk reduction of up to 80%. Coffee drinkers also have up to a 40% lower risk of developing liver cancer.

HELPS FIGHT DEPRESSION

Those who drink four or more cups of coffee per day are significantly less likely to become depressed.

10

COULD HELP YOU LIVE LONGER

As we have seen, coffee drinkers are less likely to develop a number of diseases, so it makes sense that coffee could help you live longer. There are also several studies showing that coffee drinkers have a lower risk of death from all causes. This effect seems to be particularly strong in type 2 diabetics.

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5

a t s a P

COOK IT PERFECTLY: It may seem like a very basic cooking skill, but there are a few steps to take to guarantee perfect pasta, every time.

WAYS TO USE LEFTOVER

buttermilk

If you’ve got some buttermilk left over from a recipe, don’t let it go to waste in the fridge – use it up with one of our nifty ideas!

1 Pancakes

Leftover buttermilk is the perfect excuse for making a stack of fluffy pancakes as a weekend treat.

2 Chicken

Use buttermilk to marinate chicken fillets before coating them in breadcrumbs to make them extra-tender.

3 Milkshakes

Swap plain milk for buttermilk when making milkshakes for a sweet and tangy flavour.

GIVE IT SPACE Pasta needs lots of room to expand, so use a large pot and plenty of water.

SALT THE WATER Be generous. Any Italian nonna will tell you that it should taste as salty as the sea.

BOIL RAPIDLY Before you add any pasta, the water should be at a rollicking, rolling boil. Adding the pasta too soon, when the water isn’t hot enough, can prevent it from cooking evenly.

STIR REGULARLY

4 Dressings

Use buttermilk in a creamy, piquant blue cheese dressing.

5 Onion rings

Soak onion rings in buttermilk for 30-60 minutes before coating in flour and frying. This step helps to mellow the sharp onion flavour.

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Stir the pot at least two or three times during cooking time to avoid clumping.

TASTE TEST Check the packaging for the cooking time, but don't assume that time is correct. Start checking the pasta when there are about two minutes to go. Fish out a single piece of pasta, let it cool for a few seconds and then bite into it. Your pasta should be springy and chewy with some “bite” left – this is known as al dente.

FINISH IT OFF If you’re serving pasta with a sauce, it’s best to drain it 1-2 minutes before it’s ready and let it finish cooking in the sauce.

MAY 2016

20/04/2016 16:14

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W O N E L A S N O EF112_125_Easy Gluten Ad.indd 2

20/04/2016 14:47

know-how KITCHEN

We give you the low-down on buying, storing, using and caring for your essential kitchen knives

THE BARE ESSENTIALS

There are three basic knives that every burgeoning home cook should have.

CHEF’S KNIFE A classic chef's knife is the most important and versatile knife in your collection, the one you’ll use for almost any chopping, slicing, trimming or carving. They have broad blades and are typically around 20-30cm in length.

PARING KNIFE A paring knife picks up where a chef's knife leaves off. A small, 5-10cm blade, it's used for peeling, trimming and paring vegetables and for slicing and mincing items that are too small for your chef’s knife, such as garlic, shallots or strawberries.

A note on sharpening e

BREAD KNIFE This knife is obviously a must for slicing bread, but is also useful for foods with waxy surfaces, such as tomatoes, pineapples, watermelons, citrus fruits and peppers, as the serrated edge can grip and penetrate slippery exteriors easily. It’s also your best bet for levelling cakes.

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Sharp knives cut with less brute forc to than dull knives, doing less damage it es mak also the food. A sharp knife es easy to control how the blade mov rol through the food, giving you cont a dull over chopping or slicing, whereas e mak and food blade will slip off the ers pen shar accidents more likely. Knife ; of various kinds are widely available find one that suits you and make sure to keep your blades sharp.

KNIFE NO-NOS

1

Leaving knives unsheathed in the utensil drawer Not only is it dangerous to have a sharp knife loose in the drawer, but it will rub against other items and become dull quickly. If your knives didn’t come with a block, consider investing in a magnetic knife strip for your wall.

2

Putting knives in the dishwasher Dishwasher detergent is abrasive.

Combined with the banging around that happens during a wash cycle, it will take the sharp edge off your knife.

Instead, wash them in the sink with dishwashing liquid.

3

Sliding a knife, blade down, across the cutting board to clear away what you just chopped.

This can be a tough habit to break, but is an easy way to dull your knife. Simply flip the knife over before you drag it across the board, protecting the blade.

MAY 2016

20/04/2016 16:25

kitchen know-how

Chopping techniques THE DRAW

THE SLICE

THE CHOP

Drawing the knife toward you to cut strips of food.

Pushing the knife away from you to make a basic cut.

Using the entire blade to chop around a pivot point.

Rest the tip of the blade on the chopping board. Place your index finger on the top of the blade; this helps control the knife as you move it. Draw the knife toward you, always keeping the blade’s tip on the board.

Keep your fingers tucked safely away from the blade, securing the food in place as you continue cutting.

Rest the knife’s handle in your palm, keeping a gentle grip. Lift the knife above the food so it is under the middle of the blade as you chop. Bring the knife down, pushing the blade away from you as it comes down on the board. Use your spare hand to push the food under the knife as you cut. Curl your fingers away from the blade, making sure your pinky finger and thumb are safely tucked away.

Hold the knife and place your other hand on top of the blade.

Keep the blade's tip on the board and lift the back of the knife. Rest your hand on top of the blade and bring down the back of the knife, pushing it away from you as you chop. Keep the tip in one spot as a pivot point, chopping in a semicircular motion.

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Easy Food 127

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O ¤2 NL .9 Y 0

MAGAZINE

Join XPOSÉ Magazine on:

@xposemag

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FASHION, BEAUTY, FOOD, HEALTH & FITNESS AND SO MUCH MORE, EVERY MONTH! EF112_128_Xpose_Ad.indd 128

20/04/2016 16:06

IN THE NEXT ISSUE...

BRING A BIT OF SUNSHINE TO YOUR PLATES WITH THE EASY FOOD SUMMER SPECIAL!

FIRE UP THE

We’re digging in to all things summer in the June/July issue of Easy Food. Our annual Summer Special has everything you need to enjoy the bright tastes of the season; don’t miss our special 10-page feature with recipes and tips for low and slow barbecuing, from beef brisket and pulled pork to the best-ever sticky ribs. This is what summer cooking is all about!

ON SALE 14TH JUNE! INSIDE...

> New burger ideas asonal > Fresh recipes for se produce > Veggie BBQ aes > Fun ice cream sund g > Low-sugar cookin eas > Barbecue party id

EF112_129_In the next Issue.indd 129

20/04/2016 14:50

! and keep Cut out

Master this basic, versatile tomato sauce and be covered for everything from pizza to pasta

INGREDIENTS Makes about 500ml

1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 2 tbsp tomato purĂŠe 2 x 400g tins of chopped tomatoes Salt and black pepper Small handful of fresh basil leaves, finely chopped Optional extras: 1 tbsp balsamic vinegar 60ml red wine Pinch of dried chilli flakes 40g Parmesan, grated 2 sprigs of rosemary, leaves picked and chopped

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METHOD 1 Heat the oil in a saucepan over a medium heat. Cook the onion and garlic for 5-6 minutes, stirring occasionally, until softened.

2 Add the tomato purĂŠe and cook, stirring, for one minute.

3 Add the tinned tomatoes along with any of the optional extras you want to use. Season with salt and pepper, turn the heat to high and bring to the boil.

4 Reduce the heat to low and simmer for 10-15 minutes or until the sauce has thickened slightly. If using for pizza, you may wish to simmer it for an additional five minutes to thicken it further.

5 Stir in the basil. Use the sauce on pizza, in lasagne, in pasta dishes or with chicken, fish or red meat.

Per 100ml serving: 71kcals, 3.2g fat (0g saturated), 10.3g carbs, 6g sugars, 2.1g protein, 2.8g fibre, 0.046g sodium

x

MAY 2016

21/04/2016 10:33

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.

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FULL PRODUCT DETAILS ARE AVAILABLE AT:- WWW.BEKO.IE

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