EASY FOOD ISSUE 113
SPECIAL HEALTHY FEATURE: LOW-SUGAR DINNERS AND DESSERTS
S ummer Special I scream, you scream...
100 FRESH RECIPES
ll
l
• COOL CUCUMBER RECIPES • VEGGIE BBQ • LOW 'N' SLOW OUTDOOR COOKING • NEW BURGER IDEAS • ICE CREAM INSPIRATIONS • HOMEMADE BABY FOOD •
THE
FOR ICE CREAM SUNDAES
BURGER BLING JAZZ UP THIS CLASSIC
Stea k s am bos
AUS $3.99 JUNE/JULY 2016 UK £2.90
JUNE/JULY 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
EF113_01_COVER_SPINE.indd 1
p.83
Best Barbecue
LOW AND SLOW (we're talking brisket, ribs & pulled pork) HOMEMADE SAUCES VEGGIE BBQ
PARTY IDEAS EXPERT TIPS 02/06/2016 10:18
5 Charvey Lane Rathnew County Wicklow
EF113_02_IFC_Miller Brothers new.indd 2
T: 0404-32222 www.millerbros.ie sales@millerbros.ie
Ireland's Leading Stone Fabricator Stone by Nature. Stone by Name.
31/05/2016 12:50
Easy Food team
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Steak sandwiches with horseradish mayo, p.83 EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Mini Asian duck sandwiches, p.69 Editorial intern Deirdre Hynes fave recipe: Blueberry pancakes, p.111
DESIGN Art Director Nikki Kennedy fave recipe: Apple crumble sundae, p.81 Design Intern Sewon Hwang fave recipe: Chicken Florentine, p.54 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth and Miriam Verdon. Some images from Shutterstock.com. PROPS Meadows & Byrne TEST KITCHEN Proudly built by QK Living www.qkliving.ie
Ice cream scoops? Check.
Caroline
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: Grilled Halloumi with a BLT salad, p.52 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Beer-glazed chicken wings, p.74
M E D I A
Okay, we may not always have the dependable weather that makes al fresco dining so quintessentially summery, but that doesn’t mean you can’t whip up a bit of sun in the kitchen. From the very best barbecue staples to fresh desserts, our Summer Special is chock-full of simple recipes to give you a real taste of the season. Start off with our ultimate guide to become a pitmaster at home, p.18, and learn the basics of the American South’s signature low ‘n’ slow cooking. This isn’t the “plop a burger on the barbecue” type of cookout; we’re talking perfectly pulled pork, sweet and smoky ribs and defies-the-odds-easy beef brisket. With a stack of napkins ready and a bit of patience, you’ll be on the way to these summertime comfort food classics. Of course, a good burger or sausage is always a crowd-pleaser, and we couldn’t call it a summer issue without some ideas for jazzing these up. Flip to p.59 for five clever burgers (you’ll thank us after sinking your teeth into the stuffed blue cheese burgers), and p.42 to try our new favourite Asian-inspired sausages.
ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Cucumber mint gin fizz, p.84
Printed in the UK
Barbecue tongs? Check.
Uninterrupted sunny stretch? ...TBD.
Contributors Julie Sweeney and Aoife Howard
Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
Hello!
Our veggie options on p.36 prove that barbecuing isn’t only for the carnivores, but we do anticipate one feature proving contentious among food lovers across the board when we peg two summer tarts against one another. Flip to p.34 to choose if you’re on Team Sweet or Team Savoury. (But, hey, we’re not a fussy bunch; why not choose both!) Cool off with a selection of sensational ice cream sundaes, p.78, and for something a little more challenging, have a go at a retro staple: the mighty baked Alaska, p.86 (not to worry, though: we have handy step-by-step images to help you along). Looking for lighter ideas? Check out our low-sugar dinners and desserts for fresh summertime dining, p.109. With more than 100 easy seasonal recipes and plenty of our test kitchen’s best tips for fool-proof barbecuing, the Easy Food Summer Special is here to make this the most delicious summer yet! THE NEXT ISSUE...
G R O U P
Easy Food August is on sale August 2nd!
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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
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EF113_03_Ed's Letter.indd 3
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Easy Food 3
31/05/2016 15:39
REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
14 COMPETITIONS
Exciting things for you to win!
S ummer special
CONTENTS Apple and leek pork burgers
P.60
cucumbers Melon and cucumber ice pops
P.31
LARDER LUCK WHAT’S IN SEASON? 30 COOL AS A CUCUMBER
Add some crunch to your cooking with refreshing cucumber
34 PICK A SIDE
Celebrate the bounty of the season with a
stunning summer tart, whether you prefer sweet or savoury
4 Easy Food
EF113_04-05_Contents.indd 4
40 DINING AL FRESH-O
Simple fish tacos
P.71
Make the most of long summer evenings with this seasonal spread
42 BARBECUE MEAT MASTERCLASS
Be the best in class with these essential tips for beautiful barbecue
44 FANCY FRITTATAS
Cheap, quick, wholesome and healthy, jazz up your frittata with these tasty fillings
JUNE/JULY 2016
31/05/2016 12:51
WHAT’S FOR DINNER? KIDS’ KITCHEN 50 WEEKLY MENU PLANNER Keep it simple, keep it quick with our tasty midweek meals
Staff Writer Jocelyn Doyle heads West for the Connemara Mussel Festival
83 IN THE MANCAVE your teeth into this bad boy
Chill out during the good weather with
one of our refreshing summer cocktails
86 CHALLENGE YOURSELF This dessert defies all logic and is
guaranteed to delight and impress
www.easyfood.ie
EF113_04-05_Contents.indd 5
Tasty, quick and easy dinners
107 OH MY GOODNESS
Healthy food blogger Aoife Howard
shares a wholesome ice cream creation
The ultimate recipes and tips to make you a pitmaster this summer
FRESH RECIPES
l
ll
P.68
FOR ICE CREAM SUNDAES JAZZ UP THIS CLASSIC
Think outside the barbecue box with these inventive recipes p.83 Steak sambos
UK £2.90 AUS $3.99 JUNE/JULY 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
Lemon curd meringue pots
YOUR NEW SUMMER BBQ
BURGER BLING
EF113_01_COVER_SPINE.indd 1
P.18
BEST OF BARBECUE
100
THE
JUNE/JULY 2016
Get to grips with one of these beauties – there’s a burger for everyone!
P.87
104 15 WAYS WITH LIGHT SUMMER MEALS
SPECIAL HEALTHY FEATURE: LOW-SUGAR DINNERS AND DESSERTS
ROI 33.20
Double chocolate baked Alaska
restaurant kitchen
Summer Special
• COOL CUCUMBER RECIPES • VEGGIE BBQ • LOW 'N' SLOW OUTDOOR COOKING • NEW BURGER IDEAS • ICE CREAM INSPIRATIONS • HOMEMADE BABY FOOD
5 WAYS WITH BURGERS
right barbecue for you
impressed with skills worthy of any
FROM THE Cover EASY FOOD ISSUE 113
P.59
Learn how to choose and maintain the
MAKE IT HEALTHY!
84 THOSE LAZY, HAZY, CRAZY DAYS
I scream, you scream...
126 KITCHEN KNOW-HOW
These young cooks from Munster
Indulge yourself this Father’s Day and sink
P.109
an expert in the kitchen
98 APPRENTICE CHEF ALL-STARS
COOKING FOR FUN
You’ll skip right to dessert for these incredible ice cream sundaes
importance of staying hydrated
120 All the knowledge you need to become
beginner bakers
wholesome and filling midweek meal
SUNDAE BEST
Our Home Ec expert stresses the
These simple treats are ideal for
One star reader shares her favourite
P.78
with wholesome, homemade baby food
95 EASY JUNIORS
66 READER RECIPE
These low-sugar recipes are perfect for healthy summer eats
Give your children the best start in life
94 BE HYDRATION-HAPPY
64 EAT IRELAND
SWEET WITHOUT THE SUGAR
92 OH BABY, BABY
FROM OUR KITCHEN TO YOURS
Best Barbecue
LOW AND SLOW (we're talking brisket, ribs & pulled pork) HOMEMADE SAUCES VEGGIE BBQ
PARTY IDEAS EXPERT TIPS
P.83 COVER RECIPE
01/06/2016 16:21
P.36
MEAT-FREE BARBIE
...because summer barbecues aren’t just for the carnivores
P.58
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
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RECIPE INDEX v
v
Budget-Friendly
Freezable
☺
LF
DF
Vegetarian
Low-Fat
Kid-Friendly
Diabetes-Friendly
v
v MEAT Pulled pork
23
•
•
Chilli cheese burgers
23
•
•
Brisket
27
•
•
•
Beef short ribs with smoked beer and root vegetable slaw
28
•
•
•
Barbecued steak fajitas
41
•
Bánh-mì style sausage hot dogs
43
•
Tapas fritttata
44
•
Garlic lamb chops with cherry tomato pasta
51
•
Grilled Halloumi with a BLT salad
52
•
Marinated steak fajitas
53
•
Stuffed blue cheese beef burgers with caramelised onions
59
•
•
Apple and leek pork burgers
60
•
•
•
Mushroom and prosciutto calzones
73
•
•
•
Blue cheese potato salad
74
•
COVER RECIPE: Steak sandwiches with horseradish mayo
83
•
Beef, carrot and tomato purée
93
•
Roast loin of local lamb
99
Chimichurri lamb chops
104
•
Thai beef salad
104
•
Posh Hawaiian pizza
104
•
Chilli beef with avocado salad and Thai chimichurri
113
•
Cajun dirty “rice” with chorizo and prawns
113
•
Salmon BLT with lemon caper vinaigrette
118
•
Dairy-Free
GF
Gluten-Free
LF DF GF
•
•
• •
• • •
•
•
•
•
• • •
•
• • •
•
•
•
•
• •
•
•
•
•
•
•
•
•
•
• •
• •
•
•
x
• •
•
• •
•
•
•
•
•
• •
FISH AND SEAFOOD Seafood paella Glazed mackerel with pickled cucumbers and potato salad
21 32
• •
•
•
•
•
• •
•
Smoked salmon, kale and cottage cheese frittata
45
•
Asian prawn and spring onion frittata
48
•
•
•
Salmon tikka skewers with mango cucumber salad
57
•
•
•
Thai red curry salmon burgers with mango avocado salsa
61
•
•
•
Garlic breadcrumb-stuffed mussels
65
•
•
•
Simple fish tacos
71
•
•
Pappardelle with salmon and greens
105
•
• •
•
• • •
•
•
•
Shrimp tacos
105
•
Smoked trout and egg potato salad
105
•
•
•
Baked hake with pea purée
105
•
•
Simple summer ceviche
105
•
• •
•
•
•
•
• •
POULTRY Spatchcock chicken chermoula
25
•
•
•
•
•
Roast chicken, pea and Brie frittata
46
•
•
•
•
•
Chicken Florentine
54
•
•
Hoisin chicken drumsticks
55
•
•
Cajun chicken fillet burgers
62
•
•
Honey chicken cashew stir-fry
66
•
•
Mini Asian duck sandwiches
69
Beer-glazed chicken wings Spinach and mushroom stuffed chicken roulade Spring chicken chilli
104
•
6 Easy Food
EF113_06_Recipe_Index.indd 6
•
•
• •
•
v
LF DF GF
104
•
•
•
Creamy spring onion chicken with cauliflower thyme mash
114
•
•
Asian smashed cucumbers
31
•
•
•
Summer tomato tart with goat’s cheese
35
•
•
•
•
Halloumi and pesto burgers
36
•
•
•
•
Garlic Parmesan courgettes
37
•
•
•
Grilled aubergine bruschettas with fresh tomato and basil
38
•
•
•
Cherry and goat’s cheese salad
41
•
•
Caramelised onion, mushroom and goat’s cheese frittata
47
•
Portobello mushroom burgers with fried eggs
51
•
Mushroom and black bean burgers
63
•
Feta-stuffed falafels
71
•
Fattoush
71
Lemon-Parmesan rocket salad
•
•
•
•
•
x •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
73
•
•
•
•
•
•
Cauliflower purée
93
•
•
•
•
•
•
•
Pea purée
93
•
•
•
•
•
•
•
Plum purée
93
•
•
•
•
•
•
•
Mediterranean couscous salad
106
•
•
•
•
Grilled peach Caprese salad
106
•
•
•
•
•
Asparagus and Ricotta tart
106
•
•
•
Aubergine caponata bruschetta
106
•
Refreshing gazpacho
106
•
•
Blueberry pancakes
111
•
•
Fruity breakfast ice pops
115
•
•
Aubergine pizzas
117
•
Crustless three-cheese mushroom and spinach quiche
117
•
Chocolate orange cookies
56
Banana bread
109
Melon and cucumber ice pops
31
Summer strawberry tart with crème patisserie
34
Mixed berry Charlotte cake
41
Lemon curd and raspberry meringue pots
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
• • • •
• • • •
•
•
58
• • • •
Grilled peaches with lime
69
•
•
•
•
Sundae cupcakes
79
•
•
•
•
Monkey business sundae
79 80
Apple crumble sundae
81
Victoria sundae
82
Double chocolate baked Alaska
87
• • • • •
•
Espresso yourself sundae
• •
• • • • • • • • •
•
•
BAKED GOODS •
•
•
•
DESSERTS •
Jam tartlets
96
Trio of desserts
100
Mint chip "ice cream"
107
Barbecued plums with lemon Mascarpone
111
• • • • • • • • •
Chimichurri
25
•
•
•
Quick sharp barbecue sauce
25
•
•
•
Hot sauce
25
•
•
•
Béarnaise sauce
25
•
BBQ sauce
125
•
•
• • • •
• • •
•
•
•
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
SAUCES
• •
•
•
•
•
•
•
•
•
•
• • •
DRINKS Spicy grapefruit pitcher margaritas
71
•
Strawberry limeade
84
•
•
•
•
Cucumber mint gin fizz
84
•
•
•
74
•
•
•
Aperol spritz
85
•
•
•
101
•
Pineapple mojitos
85
•
•
•
Homemade lemonade
94
•
•
•
•
•
•
•
•
•
•
•
•
•
VEGETARIAN
x
• •
v Chicken with summer succotash
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
JUNE/JULY 2016
01/06/2016 15:31
FIRE IT UP! Irish weather may be unpredictable, but as a nation
What’s inside
A sneak peak at what you’ll find in this issue
Don't dessert me (or do!)
Fancy a little something sweet? These delicious summery options are sure to satisfy, and don’t forget to check out our sumptuous ice cream sundaes starting from p.78!
we are opportunists – once the sun is out for more than 20 minutes, barbecues are freed from sheds as quickly as pale Irish legs are loosed from jeans. We’ve been busy making sure that, no matter what the occasion, your barbecue needs are met: whether you fancy mastering traditional American low ‘n’ slow cooking (p.18), impressing guests with inventive new favourites (p.68), taking a lighter tack with delicious veggie options (p.36) or simply sinking your teeth into a good old burger (p.59).
Pulled pork
P.23
Bánh-mì style sausage hot dogs
P.43
Summer strawberry tart with crème patisserie
Lemon curd and raspberry meringue pots
P.34
P.58
Barbecued plums with lemon Mascarpone
P.110
No sugarcoating it
There’s a wealth of constantly-changing advice about healthy eating, and it can be confusing. The one thing that everyone seems to agree on is that too much sugar is really, really bad for you. We’ve put together some tasty summer meal, dessert and snack options with low sugar, low carbs and maximum flavour (p.109), so that you can feel great whilst eating the foods you love.
Grilled aubergine bruschettas with fresh tomato and basil
P.38
Stuffed blue cheese burgers with caramelised onions
P.59
SUMMER LOVIN’
This issue is packed with light, fresh meals, perfect for long, lazy summertime al fresco dinners.
Glazed mackerel with pickled cucumbers and potato salad
P.32
www.easyfood.ie
EF113_07_What's inside.indd 7
Summer tomato tart with goat’s cheese
P.35
Salmon tikka skewers with mango cucumber salad
P.57
Feta-stuffed falafels with fattoush
P.71
Easy Food 7
31/05/2016 12:56
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
“The focaccia recipe in April's @easyfoodmag is so simple and unbelievably addictive!” – @jarhinio
WHAT YOU’VE BEEN COOKING
“Stopping for flowers for the in-laws and ending up with @easyfoodmag. The BF took over the driving so I can read it!” – @Ben_Ozanam
“A yumtastic day making healthy peanut butter almond cookies and avocado Parmesan fries from @easyfoodmag.” – @fidelmabutler
“'Shallots' of recipes to 'relish' in this month's @easyfoodmag and was tickled to see one of my tweets on page 8!”
– @EatsFoodnTweets
TRIED AND TESTED
Julie Dawson of Glenties, Co. Donegal, gets acquainted with the Judge Egg Cooker and Steamer
“@easyfoodmag Another success from the April issue. Lemon loaf cake by Adam, aged 9 (and a little bit from me). Zingy!” – @pammersp
Contact us Easy Food Magazine @easyfoodmag easyfoodmag 8 Easy Food
EF113_08-13_Yoursay_FoodBites.indd 8
“Find it difficult to boil an egg? You won’t with this Judge seven-hole Egg Cooker and Steamer. This fantastic little device boils eggs perfectly every time – no more guesswork as to whether the eggs are ready, not knowing for sure until you cut off the top. It is so simple to use: just fill the heating plate with the recommended amount of water for the number of eggs you want cooked and turn the Egg Cooker on. No more waiting for a pan of water to heat up! An alarm sounds when the eggs are cooked. This device also comes with a very handy steaming plate, which can be used to cook
vegetables, locking in all the goodness that is often lost through boiling them. It’s the perfect size for steaming enough vegetables for one or two people. This gadget is small and compact, taking up next to no room in your kitchen. All in all, an ‘eggcelent’ buy!” Judge JEA73 Egg Cooker and Steamer €22.30/£17.13 See www.judgecookware.co.uk for stockists
JUNE/JULY 2016
31/05/2016 14:15
letters and comments
We’ve got mail
Meet the Taste Team...
THREE VERY HAPPY FIRE & SMOKE HAMPER WINNERS!
Michelle O’Connor runs her own IT Training Company based in Templeogue, “and I’m also a part-time lecturer in Dublin Business School. On the weekends, my partner and I love to entertain family and friends and I enjoy trying new recipes, especially those for starters and main courses. I love travelling, playing tennis, walking and reading, and summer and Christmas are my favourite times of the year.”
Audrey Dowling
"THE 'GREAT LORETO BAKE-OFF,’
is mother to two children and a dog, and says, “I work in product development for a leading food company. I love to cook all types of healthy and tasty foods, but have a weakness for dark chocolate. I love trying new ingredients and experimenting with different cooking techniques. In my spare time I walk, run and have recently taken up tennis.”
now in its third year, is a baking competition open to all Home Ec students of Loreto schools throughout Ireland. Our theme for this year's final was ‘A “Wow” Baked Dessert’. Finalists from across the country descended on Gorey Community School and had three hours to "wow" the judges with their creative baking skills.
• Junior Star Baker: Caoimhe Hyland, Loreto Secondary School, Fermoy, Co. Cork. • Senior Winner: Sally Nolan, Loreto High School, Beaufort, Co. Dublin. • Senior Star Baker: Lily Cunniam, Loreto Abbey, Dalkey, Co. Dublin. Our event was sponsored generously by Kenwood Ireland, our Parents' Association and several local producers. Winners collected Kenwood products, luxury hampers and cash prizes. It was a wonderful day for baking enthusiasts and Home Economics as a subject, and we're looking forward to next year’s event! All candidates did themselves, their families and their schools very proud. Our winners were: • Junior Winner: Katie Hassan, Loreto Convent, Letterkenny, Co. Donegal.
www.easyfood.ie
EF113_08-13_Yoursay_FoodBites.indd 9
Thank you again for your kind contribution of an Easy Food magazine for each of the goody bags that were presented to all finalists."
– Jackie Meehan
Anna Jane Kingston is originally from Donegal, but now lives in Galway working as a teacher. She says, “Cooking is a huge passion of mine and I'm continuously experimenting with new ideas and recipes. Mexican and Asian food are definitely my preferred types of cuisine, and I love any fruit- or citrus-based desserts. Food is such a pleasure and should always be enjoyed, so I think it's important to always try and mix things up in the kitchen with new dishes and flavours.”
April competition winners 1 x meal for two at Suesey Street Caroline Byrne Castlebellingham Co. Louth 1 x Burren Smokehouse luxury hamper Oonagh Nelson Quigley's Point Co. Donegal
Easy Food 9
02/06/2016 14:57
FOOD BITES Irish foodie tours
To mark its 10th birthday, Good Food Ireland has developed a range of customised tours through Ireland, spearheading the concept of experiencing local culture through local cuisine, and promoting this to food lovers both locally and overseas. Take an artisan black pudding or cheese-making masterclass, learn new techniques with hands-on cooking sessions, visit local farms, eat your very own catch of the day and try legendary Irish whiskeys, ciders and beers. These exclusive experiences are available to book online for both individuals and groups, while fully bespoke options are also available. For more information, contact Good Food Ireland founder Margaret Jeffares at mjeffares@goodfoodireland.ie or 091-58693. www.goodfoodireland.com
I SCREAM, YOU SCREAM…
What better way to welcome another summer than with a range of new ice creams? We can’t wait to get our hands on HB’s newest offerings for 2016: The Feast Snack Bar (RRP €1.20) is a snack pack version of the ice cream hero Feast. Underneath its nutty, chocolatey exterior shell lies peanut butter ice cream with a soft caramel core. The Blackcurrant Twister (RRP €1) is made with ripe, juicy blackcurrants twisted with strawberry fruit ice and creamy vanilla ice cream. Plus, it’s low-fat, gluten-free, and made without artificial colours or flavours. The Solero Red Berry (RRP €1.64) is a refreshing blend of strawberry ice cream infused with a raspberry swirl and covered in a raspberry coating. @HBIreland #HBGoodbyeSerious
ICE CREAM FOR A CAUSE 2016 marks the 90th anniversary of HB Hazelbrook Farm and its 15th year supporting the Ice Cream Funday campaign, which has raised over €3 million for Down Syndrome Ireland (DSI). This summer, people can register at www.downsydromeireland.com to receive a free Ice Cream Party Pack for hosting their very own ice cream fundraiser in aid of DSI.
TASTE OF DUBLIN
One of Dublin’s most popular culinary events, Taste of Dublin is once again championing Ireland’s leading culinary talents from 16-19th June at the Iveagh Gardens as part of this year’s ‘Homecoming’ theme. As always, guests can sample offerings from some of the city’s finest restaurants, while headline sponsor Electrolux hosts an array of chefs sharing their best tips in the Electrolux Taste Theatre. Tickets from €15. See www.tasteofdublin.ie.
10 Easy Food
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JUNE/JULY 2016
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news W
A Dublin seaside pub crawl
‘Tis the season for sunny pints, so why not stop into one of these gems along Dublin’s coast for a seasonal drink?
SKERRIES
DÚN LAOGHAIRE
Stoop Your Head
Known to its many admirers as ‘Stoop’s’, this pub and restaurant on the picturesque harbour front offers some of the nicest seafood you’ll eat in Dublin.
Goggin’s
Goggin’s is renowned for the quality of its Guinness and a huge range of dining options can be found within a few minutes’ walk of its front door.
DALKEY
Finnegan’s
MALAHIDE
Gibney’s
With 27 beers on tap and 100 varieties by the bottle, there’s no shortage of choice here, while traditional pub grub and heartier fare ensure your hunger will be satisfied.
HOWTH
The Abbey Tavern
This atmospheric pub, housed in a 16th century building on the site of St. Mary’s Abbey, is most celebrated as a venue for traditional Irish music: it has played host to trad events every year since 1963. Giants of Irish song have performed here, including Christy Moore and the Dubliners, and its famous visitors have included Princess Grace and John Wayne.
Renowned as much for its food as its extensive drinks menu, this charming pub, also known as the Sorrento Lounge due to its location on Sorrento Road, has retained much of its Victorian detail. Local resident Bono is a regular and Maeve Binchy loved it so much that a photograph hangs on the wall beside her favourite table. For more great pub experiences in Dublin’s coastal villages, go to www.visitdublin.com.
STYLISH DUBLIN DINING When it comes to brunch, we have two qualifications that must be met: good food and a relaxed atmosphere. The idea of waiting ages for a rushed poached-egg-on-cold-toast is never worth the hassle, so we were delighted after a sunny Saturday brunch at The Greenery in Donnybrook. A soft energy buzzed inside this D4 eatery, and we were pleasantly surprised to see hearty fare like the Farmhouse Hash – a towering plate of cubed roasted potatoes, tender pulled ham and a perfectly poached egg – on the menu for a tenner. As expected, the neighborhood draws bevies of stylish Ladies Who Lunch, and menu options like healthy cold-pressed juices and organic smoothies (€4.50-€5) and brunch cocktails (€8.50-€9) fit the bill. This was balanced by cyclists biking past, casually stopping in to fuel up on a thick stack sultry French toast with crispy bacon or summer berries (€8.50). The menu delivers simple, fresh, flavoursome food done well and at value not often seen on the bustling brunch scene. Even better, the restaurant transforms into a sleek dinner spot serving up a contemporary seasonal evening menu at night. www.greenerycatering.ie @thegreeneryd4 @thegreeneryd4
thegreenerydonnybrook
A FIRST-CLASS TIPPLE Titanic Belfast, the world’s largest Titanic visitor experience, hosted a "Titanic Tipple" competition to celebrate Northern Ireland Year of Food and Drink’s ‘Brewing Month’. The competition called for entrants to create a Titanic-inspired cocktail that fits with the opulence and indulgence of Titanic’s afternoon tea. Winner Clare Saunders from Newtownabbey, Co. Antrim, thrilled the judges with her ‘Kiss Me’ cocktail, and it was featured on the afternoon tea menu for the month of May. Titanic Belfast is an iconic six-floor building featuring nine interpretive and interactive galleries that explore the sights, sounds, smells and stories of Titanic, and was recently included in Lonely Planet's Ultimate Travelist of 500 of the world's most striking locations. www.titanicbelfast.com www.easyfood.ie
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www.tourismni.com
GETTING IRELAND COOKING SuperValu’s Good Food Karma campaign has helped the nation to cook and spend more quality time together. Now, Ireland’s largest supermarket is working with an army of foodies including Kevin Dundon, Martin Shanahan, David and Stephen Flynn from The Happy Pear and athletes such as David Gillick and Bernard Brogan to create a series of recipes, videos and blog posts, all available at www.supervalu.ie, to inspire Ireland to get eating less processed and more nutritious food. They will also be hitting the road this summer to visit communities around the country, giving demonstrations and helping people to improve their culinary skills. To see if they’re coming to a town near you, visit www.supervalu.ie. SuperValu Ireland @supervaluirl Easy Food 11
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CORNER
THE KETOGENIC KITCHEN
LAYERED
THE WORLD OF THE HAPPY PEAR
By Tessa Huff Published by Stewart, Tabori & Chang €25/£18.99
By David & Stephen Flynn Published by Penguin Random House UK €24/£18.65
By Domini Kemp and Patricia Daly Published by Gill Books €27.99/£24.99
Are you an ambitious baker? Do you believe that any occasion is better with cake? If the answer to these questions is yes, Layered might be for you. Focused solely on “baking, building and styling spectacular cakes,” this book will help you produce showstopping centrepieces using simple step-by-step recipes. We found it a little amusing that there’s a chapter called “Casual Cakes,” as there is nothing remotely casual about any of these bad boys – more fitting adjectives include stunning, aspirational and impressive. We couldn’t stop staring at the blood orange thyme cake, regally dripping with pink icing under a crown of fresh thyme, or the sixlayered raspberry stout cake, dramatically decorated with colourful shards of chocolate bark. Just beautiful.
We’re delighted to see our neighbours and past celebrity guest editors back with another cookbook crammed full of tasty vegetarian meals. Fans of the first book will love this new collection of over 100 recipes ranging from breakfast to dinner, making it easy to start the day the Happy Pear way with homemade coconut yoghurt, quinoa and flax pancakes or corn fritters with avocado salsa. We’d continue with a lunch of Mediterranean grilled veg salad with charred Halloumi, and for dinner perhaps the coconut chana masala with spinach, a fresh, zingy pad Thai or one of their gorgeous, hearty veggie burgers. Like many people, we may never turn fully vegetarian, but we’re happy to go meat-free for one or two days a week to benefit our bodies and the wider environment. Just like its predecessor, this book makes that a very achievable goal. Nice work, lads.
We’re not easily seduced by trendy diets, ascribing more to the everything-in-moderation way of life. However, while we’d have a struggle giving up our beloved carbohydrates, we have to admit that the high-fat, low-carb ketogenic diet does seem to carry health benefits. Chef Domini Kemp and nutritionist Patricia Daly both battled cancer with this way of eating, reaping extra benefits like weight loss and increased energy. If you break out of the (very Irish) mindframe that carbs are the foundation of a meal, there are some truly delicious recipes here to enjoy: sticky sesame chicken; baked beans with chorizo, egg and Feta; spiced lamb with aubergine and chickpea smash; baked pear crumbles. Daly’s half of the book is all-out “keto,” while Kemp takes a more relaxed, low-carb approach; this combination, along with the meal plans provided, make this book a helpful guide for anyone interested in this kind of lifestyle change.
GRILLED CHEESE KITCHEN By Heidi Gibson with Nate Pollak Published by Chronicle Books €17/£12.99 It’s no secret that the Easy Food team is a bit obsessed with the humble sandwich. Start with goodquality bread and fresh fillings, stack ‘em up tall and we’re in love – so when this book arrived in the office, there was much “oohing and ahhing” all round. If you adore a good cheese toastie, prepare to have your world rocked with creative fillings and to-die-for flavour combinations. Just think, for a moment, about a huevos rancheros grilled cheese, a Moroccan-spiced chicken toastie or a roast beef and blue cheese version. Included too are accompaniments like mac ‘n’ cheese, soups, pickles and spreads and, while the book does run low on photos, we’d never have been able to tear ourselves away long enough to write this review if it had more. Ever think of building a toastie from leftover Indian takeaway and naan bread? Nope, us neither, but we know what we’re doing this weekend. 12 Easy Food
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JUNE/JULY 2016
02/06/2016 12:28
THE GREAT
s r o o d t ou
1.
Make the most of the sunshine with these fun outdoor accessories
3.
2.
4.
6.
7. 5.
9.
8.
1. Lanterns Tiger stores nationwide €2/£1.55 2. Premium bamboo tableware Aldi stores nationwide €9.99/£7.85 3. Ben de Lisi Home multicoloured striped picnic rug www.debenhams.ie €20/£15.75 4. Harlequin lunch bag www.oakroomshop.co.uk €5.10/£3.99 5. Picnic pouch www.annabeljames.co.uk €20.25/£15.95 6. Wooden BBQ meat serving platter www.tch.net €26.65/£21 7. Pizza oven Aldi stores nationwide €139.99/£110 8. Camping table Tiger stores nationwide €60/£46 9. Vintage blue plastic cutlery set www.candleandcake.co.uk €6.35/£4.99 www.easyfood.ie
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Easy Food 13
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S POSTAL EvaNntTRinIEstructions
COMPETITIONS
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WIN A VOUCHER FOR CAMILE THAI! Camile, the healthy Dublin-based Thai food restaurant delivery service, is delighted to bring a selection of new seasonal dishes to the menu. Inspired by Thailand and using the freshest local ingredients, the new dishes include coconut poached Irish salmon, a new turkey stir-fry, kids' noodles and a new take on ramen, as well as the welcome return of calamari to the menu. All of the new dishes are made with the highest quality ingredients and created in Camile’s kitchen, overseen by the expert eye of executive chef, Oliver Mueller. To celebrate the addition of these new seasonal dishes, three lucky Easy Food readers now have the chance to win a €50 voucher for Camile! To enter, simply email your contact details and the answer to the question below to competitions@easyfood.ie with CAMILE in the subject line.
Q: What is the name of Camile’s executive chef? For more information on Camile, to order online or to find a store near you, visit www.camile.ie or phone (01) 6775900 CamileThai
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@CamileThai
@CamileThai
JUNE/JULY 2016
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WIN
A GOURMET DINNER AT POWERSCOURT HOTEL RESORT & SPA Powerscourt Hotel Resort and Spa in Enniskerry, Co. Wicklow, is offering one lucky Easy Food reader the chance to win dinner for two and the ultimate dining experience at Sika restaurant, Powerscourt Hotel Resort and Spa’s Five Star Dining experience, as they unveil their new tasting menu devised by Chef de Cuisine Peter Byrne. The new tasting menu, which emphasises local excellence and seasonality, consists of only the highest quality ingredients, the majority of which are sourced from local suppliers. Guests can enjoy a stand-alone tasting menu, or one paired with wines chosen by Sika restaurant’s expert sommelier, George Chioreanu. The tasting menu is also available at the Chef’s Table — a unique dining experience in the heart of the Sika kitchen, with guests being able to observe the magic of the busy kitchen and the master chefs at work. The Sika Tasting Menu is available at €95 per person, with the wine pairing option available for €135 per person.
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For more information on Powerscourt Hotel Resort and Spa, please visit www.powerscourthotel.com. To be in with a chance of winning the ultimate dining experience at Powerscourt Hotel Resort and Spa, simply email your contact details and the answer to the following question to competitions@easyfood.ie with POWERSCOURT in the subject line.
IN WHICH COUNTY IS POWERSCOURT HOTEL RESORT AND SPA LOCATED? A: CLARE B: MEATH C: WICKLOW
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JANUARY/FEBRUARY 2014
01/06/2016 14:54
WHAT’S YOUR BAR-B-IQ? 1
WHAT’S THE BEST TOOL FOR TURNING SAUSAGES OR STEAKS?
A. Spatula
B. Tongs
C. Fork
2
HOW MANY TIMES SHOULD YOU FLIP A STEAK?
D. Skewer A. Once B. Twice C. Three times D. Not at all
5 WHAT’S THE MINIMUM INTERNAL TEMPERATURE BARBECUED CHICKEN SHOULD BE FOR SERVING?
3
WHAT DOES “RESTING THE MEAT” MEAN?
A. Waiting for the meat to come to room temperature before cooking B. Waiting a few minutes after cooking for the meat to reabsorb its juices C. Letting the meat cook on the grill without moving it around
A. 55˚C B. 65˚C C. 75˚C
YOU SHOULD ALWAYS LET MEAT COME TO ROOM TEMPERATURE FOR 30 MINUTES BEFORE BEGINNING TO COOK.
4
A. TRUE
AMERICAN BARBECUE USUALLY REFERS TO A “LOW AND SLOW” STYLE OF COOKING RATHER THAN THE QUICKER IRISH STYLE OF BARBECUE COOKING.
7
B. FALSE A. True B. False
6
BONES FROM WHICH ANIMAL WERE FOUND AT “THE WORLD’S OLDEST BARBECUE” DURING AN ARCHAEOLOGICAL DIG IN THE CZECH REPUBLIC?
A. Snake
B. Buffalo
C. Woolly mammoth
D. Bear
ANSWERS: 1: B; 2: A; 3: C; 4: A; 5: B; 6: C; 7: A www.easyfood.ie
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BEST OF
The ultimate barbecue recipes and top tips to make you a pitmaster this summer Recipes and information courtesy of Fire & Smoke by Rich Harris. Published by Kyle Books, €25.50/£19.99. This book is chock-full of over 120 mouthwatering recipes from chef and food stylist Rich Harris. From 18 Easy Food
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crowd-pleasers like sticky pork belly and short ribs to crafty desserts like toasted marshmallow ice cream, this book is all the motivation you’ll need to fire up the barbecue and embrace outdoor entertaining. We’ve included a few of our favourite recipes from the book over the next few pages, but trust us, it was hard to narrow down to just these few!
PHOTOGRAPHY Martin Poole
BARBECUE
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DIRECT V. INDIRECT GRILLING
These recipes are either cooked over direct or indirect heat, or occasionally a combination of both. Read on to learn the difference:
DIRECT GRILLING
Direct grilling is exactly what it says on the tin: the grill and food are positioned directly over the heat source. • This is what you probably think of as traditional barbecuing; it’s a way of cooking hard and fast, giving food an intense chargrilled flavour. It's best for quickly-cooked foods, like burgers and chicken fillets. • The biggest mistake people make is treating a barbecue like a griddle pan or frying pan and leaving a piece of meat sitting in one position, which can either lead to it burning or taking too long to cook. • People worry that they’ll lose that lovely charred crust, but that will come towards the end of cooking. Equally, if the heat is fairly moderate, it’s just as important to keep the food moving. • Rather than simply turning that lovely piece of meat in the same spot, turn and then move it to another part of the grill and you’ll get a deep char on the meat, resulting in better flavour.
INDIRECT GRILLING/HOT SMOKING
This is low and slow cooking, best for foods that need a long cooking time such as pulled pork or brisket. The heat source and the food need to be separated and the heat diffused to prevent the food from cooking too quickly.
INDIRECT GRILLING SET-UP
1 Build your fire as usual. When the coals glow white, push everything to one side. 2 Lay a foil tray filled with water next to the coals and set the grill over the top. 3 Lay another water-filled tray on the grill directly above the glowing coals. 4 The food goes on the empty half of the grill. 5 Airflow is important; to maintain a really low temperature (about 125˚C is ideal), keep the air intake at the bottom of the barbecue and exhaust at the top to a minimum. 6 Once your food has been added, close the lid and adjust the top and bottom vents to maintain a steady temperature.
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CHARCOAL
• Depending on the type of charcoal you’re using, and the type of barbecue or smoker, you may need to top up the fuel during indirect cooking. • This is where a chimney starter comes in really handy as it allows you to get the coals to the right temperature before topping them up. • Don’t try to add ‘cold’ charcoal or wood straight to the fire. Their initial burn will give off acrid smoke, tainting the flavour of the food.
IDEAL COOKING TEMPERATURES
This list is handy when consulting a digital read thermometer. It shows the temperature at which you need to remove the meat from the grill, and the final temperature you want after resting.
GETTING THAT SMOKY FLAVOUR
• If you want to increase the smoky flavour from low and slow cooking, add hardwood chunks to your charcoal. • Do ensure the wood is properly charred and only gently smouldering before you start cooking; if thick smoke is billowing it will give the food an acrid taste. • For faster recipes, apply smoking pellets directly to the coals, or soak smoking chips in warm water for 30 minutes before adding.
YOUR ULTIMATE BARBECUING KIT
■ DIGITAL PROBE THERMOMETER: There are loads of these on the market and some can be linked to a smartphone. Try a wireless probe, which is inexpensive and means that you can leave meat cooking and keep an eye on its progress without having to stand by the barbecue for hours. ■ LONG MATCHES: Because nobody likes burnt fingers. ■ CHIMNEY STARTER: This will help to get your barbecue fuel going quickly and efficiently, and is useful for topping it up during long cooks. ■ HEAVY-DUTY BLACK RUBBER GLOVES: For handling charcoal and making the neighbours think that you’re a bit sinister. ■ OLD, CLEAN TEA TOWELS: To help with handling extra large pieces of meat during cooking. ■ FOIL TRAYS OR OLD ROASTING TRAYS: To hold food as it cooks or for use as water trays for indirect cooking; foil trays are reusable, and both save ruining your nice nonstick trays. ■ SPRAY BOTTLE: For spritzing meat to keep it moist during cooking, and to remove any excess smoke particles (which can make the meat bitter). Also handy to fill with oil for spraying the bars on the grill. ■ 1-2 OLD, HEAVY-BASED SAUCEPANS: For cooking sauces on the grill.
BEEF AND LAMB
RARE Temperature out of the barbecue: 50°C Temperature after resting: 56°C MEDIUM RARE Temperature out of the barbecue: 56°C Temperature after resting: 62°C MEDIUM Temperature out of the barbecue: 62°C Temperature after resting: 68°C WELL DONE Temperature out of the barbecue: 68°C Temperature after resting: 72°C
PORK
MEDIUM Temperature out of the barbecue: 60°C Temperature after resting: 70°C WELL DONE Temperature out of the barbecue: 70°C Temperature after resting: 80°C
CHICKEN AND TURKEY
Temperature out of the barbecue: 68°C Temperature after resting: 75°C Easy Food 19
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Top Tip
ful a large hand You will need arm w in ips, soaked of wood ch . es ut in m water for 30
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For the paella: Olive oil, for frying 2 white onions, finely chopped 2 garlic cloves, crushed 4 ripe tomatoes, deseeded and diced 1 tsp hot smoked paprika 2 large squid, cleaned and sliced into rings 500g paella rice 12 large mussels, cleaned (ensure that they all close when tapped sharply on the work surface) 2 handfuls of clams, cleaned (ensure that they all close when tapped sharply on the work surface) 2 red peppers, roasted, peeled and deseeded, then torn into strips To serve: 1 small bunch of flat-leaf parsley, leaves finely chopped Lemon wedges
SEAFOOD PAELLA Serves 6
“Paella is traditionally cooked over a wood fire, giving it a delicious hint of smoke, and this recipe replicates that method. Unlike making a risotto, where stirring is essential, a paella should be left to cook gently without stirring. This stops too much starch being released from the rice, giving you tender individual grains rather than anything too creamy.” For the stock: Olive oil 1 fennel bulb, finely sliced 12 large raw tiger prawns, shells on 1l good-quality chicken or fish stock Pinch of saffron threads www.easyfood.ie
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1 First make the stock. Heat a little olive oil in a saucepan, add the fennel and fry for five minutes until softened. Peel and devein the prawns, then throw the shells and heads into the pan and fry for five minutes until they turn a deep pink colour. Pour over the stock, add the saffron and simmer gently for 20 minutes. 2 Strain into a clean pan and keep warm. 3 Preheat the barbecue for direct grilling over a medium heat – anything too fierce will burn the bottom of the paella. Heat a good splash of oil in a large paella pan (about 46cm in diameter), add the onions and fry for five minutes until soft. 4 Add the garlic, tomatoes and smoked paprika and fry for five minutes until the tomatoes start to break down. Add the squid and fry for a couple of minutes, then stir in the rice. Pour over the stock, give everything a quick stir and leave to simmer for 10 minutes. 5 Throw the drained, soaked wood chips onto the coals to start smoking. Arrange the prawns, mussels, clams and peppers over the rice, close the lid and leave to cook gently. 6 After about 10 minutes, check the seafood; if the mussels and clams have all opened and the prawns have all turned pink, the paella is ready (but throw out any odd shells that have failed to open). Remove it from the heat and leave to stand for five minutes before serving with the chopped parsley and lemon wedges.
Per Serving 521kcals, 9.8g fat (1.6g saturated), 85.6g carbs, 5.9g sugars, 21.8g protein, 5.9g fibre, 0.788g sodium
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PULLED PORK
S: MAKE IT YOUR illies ch n ee gr e Swap th kimchi for a spoonful of
Serves 6-8
“Proper pulled pork relies on very little additional flavour, just a simple dry rub and a long, slow cook over gently smouldering wood and charcoal. Ask your butcher for a half shoulder of pork with the skin, chine bone and any rib bones removed. You should be left with a large piece of pork with a decent layer of fat on the outside and a single shoulder blade bone running through the middle.” 3kg prepared half shoulder of pork For the dry rub: 2 tbsp black pepper 1 tbsp salt 1 tbsp demerara sugar 1 tbsp paprika To serve: Brioche rolls or potato rolls Coleslaw Barbecue sauce 1 Remove the pork from the fridge an hour before cooking and preheat the barbecue or smoker for indirect grilling. 2 Put the rub ingredients in a mortar and grind to a fine powder with a pestle. Lay the pork bone-side down in an old large roasting tray and coat evenly in the rub. Set the tray on the grill, close the lid and cook for four hours or until the pork has a deep mahogany-coloured bark. 3 Remove the pork from the barbecue or smoker and wrap tightly in foil, then return to the barbecue or smoker and cook for 2-3 hours until it reaches an internal temperature of 90°C. 4 Remove and leave to rest, wrapped in the foil, for 30 minutes. 5 Unwrap the pork and pour the resting juices into a large bowl. Wearing disposable gloves, or using two forks, carefully pull the meat into thick strands, discarding the large pieces of fat and the bone as you go. Toss the meat in the resting juices and serve in brioche rolls or potato rolls with chipotle slaw and barbecue sauce. Per Serving 852kcals, 48g fat (15.6g saturated), 27.8g carbs, 5.9g sugars, 68.3g protein, 1.7g fibre, 1.418g sodium
CHILLI CHEESE BURGERS Serves 8
“The secret to a good beefburger is simplicity; great beef, simply seasoned and cooked well. I use a mixture of three different cuts: rump steak www.easyfood.ie
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for richness, and short rib and brisket for texture and fat. The fat is crucial as it keeps it moist and makes a difference to the flavour. Be as gentle as possible when you shape the patties to avoid compressing the meat; you want the burger to fall apart as you eat it rather than being dense and chewy. Finally, just like a good steak, make sure you rest the burgers before serving them.” For the patties: 800g rump steak, coarsely minced 400g beef short rib meat, coarsely minced 400g brisket, coarsely minced 1 tbsp salt For the sauce: 2 tbsp tomato ketchup 2 tbsp American mustard 2 tbsp mayonnaise 2 gherkins, finely chopped To serve: 8 slices of extra-mature Cheddar cheese 8 green chillies 8 potato buns or brioche burger buns, split 2 baby gem lettuces, leaves separated, washed and dried 1 Before you start, make sure the beef is well chilled; you’ll need to work quickly to prevent the fat from melting in your hands. Season the beef evenly with the salt, gently combining everything
with your hands. Divide the mixture into eight equal piles (to make sure they’re all the same size, it’s best to weigh them as you go; they should be 200g each). 2 Gently shape the beef into balls and then press lightly into 1.5cm-thick rounds. Sandwich each burger between two squares of greaseproof paper, then chill for an hour. 3 Combine the sauce ingredients in a bowl and set aside. 4 Preheat the barbecue for direct grilling and remove the burgers from the fridge 15 minutes before cooking. 5 Cook the burgers for 6–7 minutes, turning 2–3 times during cooking. After the last turn, top each burger with a slice of cheese and close the lid for a couple of minutes. Transfer the burgers to a wire rack to rest for five minutes. 6 While the burgers are resting, grill the chillies for 4–5 minutes until lightly charred and softened. Remove from the grill and finely slice. 7 Toast the buns cut-side down on the grill for a minute until golden and lightly toasted. 8 To assemble, spread the bottom half of each roll with the sauce, top with a couple of lettuce leaves and lay a burger on top. Top with the chillies, then add the tops of the buns and press down lightly.
Per Serving 653kcals, 26.9g fat (9.5g saturated), 27.6g carbs, 6.3g sugars, 72.6g protein, 1.6g fibre, 1.444g sodium
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MAY 2016
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CHIMICHURRI Serves 6
2 garlic cloves, crushed 2 red chillies, deseeded and finely chopped 2 tbsp red wine vinegar 2 tsp dried oregano ½ tsp chilli flakes 100g flat-leaf parsley Olive oil Salt and black pepper 1 Mix together the garlic, chillies, vinegar, oregano and chilli flakes in a large bowl and leave to stand for 10 minutes. 2 Chop the parsley very finely, add to the bowl and stir in enough olive oil to loosen. 3 Season to taste with sea salt and black pepper. Per Serving 43kcals, 3.7g fat (0.5g saturated), 2.4g carbs, 0g sugars, 0.8g protein, 0.9g fibre, 0.037g sodium
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QUICK SHARP BARBECUE SAUCE Makes about 350ml
150ml cider vinegar 150g tomato ketchup 2 tbsp Dijon mustard 1 tbsp hot sauce or Tabasco sauce 1 tbsp dark soy sauce 1 tbsp black treacle 1 tsp chipotle paste 1 tsp sweet smoked paprika 1 Pour the ingredients into a saucepan, bring to a gentle simmer and cook for five minutes. Remove from the heat and leave to cool. 2 Decant into a sterilised bottle, seal and store in the fridge for up to a month. Per Serving 37kcals, 0.4g fat (0g saturated), 7.9g carbs, 6.4g sugars, 0.6g protein, 0g fibre, 0.389g sodium
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HOT SAUCE
Makes about 600ml 350g long red chillies 1 garlic bulb, unpeeled 1 ripe tomato, roughly chopped 250ml white wine vinegar 2 tsp caster sugar ½ tsp salt 150ml water 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with greaseproof paper. Prick the chillies with a small sharp knife and
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lay on the tray with the garlic bulb. Roast for 20 minutes, shaking the tray halfway through cooking. Leave to cool completely. 2 Trim away the chilli stalks, peel the garlic and tip into a liquidiser with the remaining ingredients. Blend until smooth and then pour into sterilised bottles and seal. 3 Keep refrigerated. The sauce will last up to three months and gets better with age. Per Serving 17kcals, 0g fat (0g saturated), 2.8g carbs, 0.8g sugars, 0.5g protein, 0g fibre, 0.083g sodium
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BÉARNAISE SAUCE Serves 4
“This classic sauce needs to be rich and creamy from the egg yolks and plenty of butter, with a background acidity from the vinegar and that familiar aniseed flavour from the tarragon. If you’re grilling steak or chicken, this needs to be served alongside.” 250g unsalted butter 1 small bunch of tarragon, stalks and leaves separated 1 large shallot, roughly chopped 100ml dry white wine 2 tbsp white wine vinegar ½ tsp white peppercorns 1 bay leaf, torn in half 3 medium egg yolks Salt and white pepper 1 Put the butter in a small saucepan and set over the lowest heat. Once the butter has melted, slowly pour the clear yellow liquid into a jug, leaving behind the white milk solids. 2 Put the tarragon stalks, shallot, wine, vinegar, peppercorns and bay leaf into a small saucepan, bring to the boil and cook until reduced to about 50ml. Strain the liquid into a large, heatproof bowl and whisk in the egg yolks. 3 Set the bowl over a pan of simmering water and whisk the egg yolk mixture. Continue whisking for 3-4 minutes until the mixture begins to thicken, then start to whisk in the clarified butter in a very slow, steady stream. Once all the butter has been incorporated, remove the bowl from the heat and season to taste. Finely chop the tarragon leaves and stir into the sauce. 4 This sauce is perfect as it is, but if you want to make it ‘dirty’, whisk in the resting juices from your steaks. It’s not traditional, but seriously tasty. Per Serving 524kcals, 54.3g fat (33.4g saturated), 3.9g carbs, 0g sugars, 3.3g protein, 0g fibre, 0.409g sodium
SPATCHCOCK CHICKEN CHERMOULA Serves 4-6
“Chermoula is often used as either a marinade or sauce for fish. I think it goes beautifully with chicken and wanted both marinade and sauce. Preserved lemons are worth hunting down as they add a savoury, fragrant bitterness that works beautifully with the crisp, charred chicken skin.” 1 x 2kg large free-range chicken For the chermoula: 4 preserved lemons or coarsely grated zest of 2 unwaxed lemons 3 garlic cloves, peeled 100ml olive oil Juice of 2 lemons 1 tbsp sweet paprika 1 tsp chilli flakes 1 tsp salt, plus extra to season 2 tbsp cumin seeds, toasted 100g fresh coriander Black pepper 1 Lay the chicken breast-side down on a chopping board with the neck end facing away from you. Take a pair of poultry shears or sturdy kitchen scissors and cut to one side of the parson’s nose, all the way down the backbone. Make the same cut on the other side, then discard the strip of bone you've removed. Turn the chicken over on the board, lay your hand flat across it and push down firmly to flatten. Transfer to a roasting tray. 2 Halve the chermoula ingredients; you need half for the marinade and half for the sauce. For the marinade, quarter the lemons and scrape away the flesh and seeds, then roughly chop into a food processor. Add the remaining marinade ingredients and blend until smooth. Pour over the chicken and ensure that all of the bird is covered, working some the marinade under the skin on the breasts. Cover with cling film and place in the fridge for two hours, or overnight if possible. 3 Remove the chicken from the fridge 30 minutes before cooking and preheat the barbecue for direct grilling. Lay the chicken breast-side up on a board and insert a skewer diagonally through the chicken, through the leg, thigh and breast and out the other side. Repeat with a second skewer through the other side to form an ‘X’. 4 Lay the chicken on the grill breast-side up
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Top Tip
or wooden two metal ed ne ill w u Yo g wooden you’re usin r at skewers; if m water fo them in war ones, soak ur. least an ho
26 Easy EasyFood Food
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cooking for fun barbecuing and cook for 40-50 minutes, turning every 10 minutes. The chicken is cooked when a sharp knife is inserted into the thickest part of the thigh and the juices run clear. Transfer to a board and rest for 15 minutes. 5 Prepare the preserved lemons as for the marinade, but finely chop the skin into a bowl with the remaining garlic, oil, lemon juice, paprika, chilli flakes and salt. Grind the remaining cumin seeds to a coarse powder with a pestle and mortar and add. Finely chop the remaining coriander, stir in and season to taste. 6 Remove the skewers from the chicken, carve into chunks and arrange on a serving platter. Scrape up any resting juices, pour over the chicken and serve with the chermoula sauce. Per Serving 738kcals, 39g fat (8.6g saturated), 6.7g carbs, 1.7g sugars, 88.4g protein, 2.3g fibre, 0.662g sodium
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BRISKET
Serves 8-10 “Brisket perfectly demonstrates the brilliance of cooking low and slow over gently smouldering charcoal and wood. It's a tough, hard-working slab of meat that needs a lot of time and love to bring out the flavour. A digital probe thermometer is useful if you’re not feeling too confident or simply want a bit of help the first time you try it.” 4.5kg beef brisket joint 3 tbsp black pepper 3 tbsp salt 1 Remove the brisket from the fridge at least two hours before cooking. Preheat the barbecue or smoker for indirect grilling. Lay the brisket in an old large roasting tray. 2 Combine the salt and pepper in a small bowl and scatter over the brisket in an even layer. It’s really important to achieve an even coating and that can be quite tricky to do, so I now save any old salt containers – the type with the different hole sizes on a wheel on top – to fill with the seasoning mix and shake over the meat, patting it into the surface as I go. 3 Remove the brisket from the tray, lay on the grill fat-side up and insert a digital probe thermometer into the thickest part of the meat. Close the lid and cook for five hours until the brisket has a rich, dark bark all over. 4 Carefully remove the brisket from the www.easyfood.ie
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barbecue or smoker and wrap in foil (you’ll need to wear oven gloves to handle the brisket and you may need some help with this). Return to the barbecue or smoker and continue cooking for a further 4–5 hours or until the internal temperature hits 86–88ºC. 5 Remove the brisket from the barbecue or
smoker and set aside to rest for 30 minutes before unwrapping and slicing.
Per Serving 841kcals, 28.1g fat (10.6g saturated), 1.2g carbs, 0g sugars, 136.7g protein, 0.5g fibre, 2.390g sodium
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4 x 450g large beef short ribs 1 carrot, peeled and roughly chopped 1 celery stick, roughly chopped 1 onion, roughly chopped 6 garlic cloves, bashed 4 star anise 500ml smoked beer, porter or other dark beer 500ml beef stock 150ml quick sharp barbecue sauce or other tangy barbecue sauce For the slaw: 2 parsnips, peeled and coarsely grated 2 carrots, peeled and coarsely grated 1 red onion, coarsely grated ½ small celeriac, peeled and coarsely grated 1 tsp salt ½ tsp caster sugar Juice of 1 lemon 3 tbsp mayonnaise 2 tsp wholegrain mustard 2 tbsp chives, finely chopped Salt and black pepper Gherkins
BEEF SHORT RIBS WITH SMOKED BEER AND ROOT VEGETABLE SLAW Serves 4
“Short ribs are a fantastic cut of beef but need to be cooked low and slow. The result is beautifully tender, intensely flavoured beef
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with a rich barbecue sauce. You can cook the ribs up to the chilling stage a day ahead, so that when your guests turn up the ribs just need to be heated through and basted with the sauce. I normally use a dark, porter-style beer as the toasted malt flavour works really well with the beef.”
1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. Lay the ribs in a large roasting tin with the vegetables, garlic and star anise. Bring the beer and stock to the boil in a saucepan, then pour over the ribs. Cover the tin tightly with foil and cook for four hours. 2 Set aside to cool. Once the liquid has cooled to room temperature, remove the ribs and transfer to a tray or large plate. Cover with cling film and chill in the fridge for two hours or overnight if possible. 3 Strain the liquid from the roasting tin into a clean pan and skim off as much fat as possible. Bring to the boil and then reduce by two-thirds until thickened and glossy. Remove from the heat and whisk in the barbecue sauce. 4 Preheat the barbecue for direct grilling. 5 Meanwhile, combine all the slaw ingredients in a large bowl, season to taste and set aside. 6 Unwrap the ribs, brush with the sauce and then grill for 10 minutes, turning and basting with the sauce regularly. 7 Remove the ribs from the heat, give them a final brush then serve with the slaw, the remaining sauce and gherkins on the side. Per Serving 524kcals, 15.2g fat (4.7g saturated), 49.8g carbs, 20.5g sugars, 37.9g protein, 7.1g fibre, 1.678g sodium
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-38
IN THIS SECTION COOL AS A CUCUMBER P30 Add some crunch to your cooking with refreshing cucumber, perfect for light summer dishes
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PICK A SIDE P34
Celebrate the bounty of the season with a stunning summer tart, sweet or savoury
MEAT-FREE BARBIE P36
...because those summer barbecues aren't just for the carnivores
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Top Tip
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30 Easy Food
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love
what's in season? cucumber
CUCUMBERS MAKE IT YOURS: Try adding a squeeze of lime juice to the dressing for some extra acidity.
CUCUMBERS LOVE… ❤ DILL ❤ CORIANDER ❤ NATURAL YOGHURT ❤ OILY FISH ❤ GARLIC ❤ CHILLIES ❤ EGGS ❤ MINT ❤ FETA ❤ VINEGAR ❤ LEMON ❤ TOMATOES
Melon and cucumber ice pops Makes 12 ½ a large honeydew melon, peeled, deseeded and chopped 1 cucumber, peeled, deseeded and chopped Juice of 1 lime 2 tbsp sugar 7-8 mint leaves 12 wooden ice lolly sticks 1 In a food processor or blender, whizz all of the ingredients together. 2 Drain the mixture through a fine mesh sieve, squeezing out as much liquid as possible. 3 Pour into ice lolly moulds, then cover and freeze for 6-8 hours until solid, sticking in the wooden sticks after an hour or so. 4 To remove the ice pops from the moulds, run tap water around the sides for a few seconds. Per Serving 33kcals, 0.1g fat (0g saturated), 8.5g carbs, 6.8g sugars, 0.5g protein, 0.8g fibre, 0.011g sodium
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Asian smashed cucumbers Serves 4 1 tsp salt 2½ tsp sugar 2 tsp sesame oil 1 tbsp light soy sauce 1½ tbsp rice vinegar 4 garlic cloves, crushed 2 large cucumbers 2 tsp chilli oil 2 tsp sesame seeds 4 tbsp fresh coriander, chopped 1 fresh red chilli, chopped (optional) 1 In a bowl, combine the salt, sugar, sesame oil, soy sauce, rice vinegar and crushed garlic.
Stir until the sugar and salt are completely dissolved, then set aside. 2 On a cutting board, lay a large knife flat against a cucumber and smash it lightly with your other hand, cracking it open and smashing it into sections. Repeat along its full length. Once the whole cucumber is completely open, cut the sections into bitesized pieces. Repeat this process with the second cucumber. 3 In a large bowl, mix the cucumbers with the prepared dressing and chilli oil and toss to coat well. Garnish with the sesame seeds, coriander and chilli, if using. Per Serving 90kcals, 5.2g fat (0.6g saturated), 9.8g carbs, 5.1g sugars, 1.8g protein, 1.1g fibre, 0.814g sodium
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glazed mackerel with pickled cucumbers and potato salad Serves 4
For the pickled cucumbers: 2 cucumbers 3 tbsp rice wine vinegar Handful of fresh dill, chopped 1 tsp sugar 1 tsp salt For the potato salad: 500g baby new potatoes, scrubbed 4 tbsp mayonnaise 4 tbsp sour cream Ÿ onion, grated ½ tsp Dijon mustard 2 tbsp dill, finely chopped 1 tbsp chives, finely chopped Salt and black pepper Juice of ½ a lemon For the honey-glazed mackerel: 3 tbsp honey 1 tbsp wholegrain mustard 4 mackerel fillets
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1 Place the cucumbers in a bowl with the rice wine vinegar, dill, sugar and salt. Toss to combine and set aside for at least one hour. 2 For the potato salad, place the potatoes in a large pot and cover with cold water. Season well with salt and bring to a simmer for 15 minutes or until tender. Cool to room temperature, then combine in a bowl with the remaining potato salad ingredients. Set aside at room temperature for 30 minutes. 3 Preheat the grill to a high heat. Whisk the honey and mustard together. Place the mackerel fillets on a baking tray, skin-side down, and brush with the honey mixture. 4 Grill the mackerel for 3-4 minutes on each side until cooked throughout. Serve with the potato salad and pickled cucumbers.
Per Serving 504kcals, 24.1g fat (6.1g saturated), 47g carbs, 19.4g sugars, 26g protein, 4.7g fibre, 0.904g sodium
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I N T R O D U C I N G D U B L I N ’ S H O T T E S T N E W S PA C E
CAFE • BISTRO
U P S TA I R S
Medley Café Bistro is Andrew Rudd’s masterpiece. A one-of-a kind eating experience that’s part bistro, part takeaway and all class.
Upstairs, in the mezzanine, is a private hire and event space we call Medley Upstairs.
On Fleet Street East, inside the natural wood, bronze and antiques give it a New York feel. The menu, however is globally cosmopolitan and a medley of genres and flavours with a focus on nutritious, healthy, eating. Get here early for breakfast. Meet for brunch or lunch. Sit in the window or pick something that’s good to go. Medley is a triumph.
T: 0404-32222 5 Charvey Lane Open 6.30am to 4.30pm Monday to Friday www.millerbros.ie Rathnew sales@millerbros.ie County Wicklow Fleet Street East, opposite Bowes pub
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Here’s where the theatre happens – TV show taping, weddings, product launches and private dining. It’s open and airy but with that natural look you’ve seen downstairs offset with antiques and great lighting design. The international cuisines from Medley Café Bistro are here too with special menus created for you. A dish preparation area shows Andrew and his team performing their magic and there’s a great cocktail bar and even a dance floor. Bookings: bookings@medley.ie 01 555 7116 Ireland' s Leading/ Stone Fabricator
Stone by Nature. Stone by Name.
@medleydublin
www.medley.ie
01/06/2016 11:24:43 02/06/2016 10:08
Celebrate the bounty of the season with a stunning summer tart, whether sweet or savoury
Summer strawberry tart with crème pâtissèrie Serves 6-8 1 x sheet of frozen shortcrust pastry, thawed 3 large egg yolks, plus 1 whole egg 300ml fresh milk 100g sugar 3 tbsp cornflour 1 tsp vanilla extract 50g unsalted butter, at room temperature, cut into cubes To finish: 500g fresh strawberries, hulled 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Use the pastry to line a 23cm round springform tin. Trim any excess from the sides. 2 Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 20 minutes, then remove the paper and baking beans or rice. 3 Beat the whole egg and brush it over the pastry. Bake for 10 minutes, then leave to cool. 4 Bring the milk to a simmer in a small saucepan over a medium heat. 5 In a heavy-bottomed saucepan, whisk the yolks, sugar and cornflour until thick and pale. Whisking constantly, very slowly drizzle one quarter of the hot milk onto the yolks. Then, still whisking, pour in the rest of the liquid in a steady stream. 6 Put the pan over a medium heat and, whisking vigorously, bring the mixture to the boil. Keep the mixture at a boil, whisking constantly, for 1-2 minutes, then remove the pan from the heat and scrape the pastry cream into a clean bowl. Allow to cool slightly for two minutes. 7 Stir in the vanilla extract. Stir the butter into the hot pastry cream until melted and incorporated. 8 Press a piece of cling film against the surface of the cream to create an airtight seal and place the pastry cream into the fridge to chill thoroughly. 9 When ready to serve, spread the pastry cream into the baked pastry case and arrange the strawberries over the top. Per Serving 381kcals, 21.3g fat (12.5g saturated), 43.4g carbs, 22.5g sugar, 6g protein, 2g fibre, 0.156g sodium
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what's in season? summer tarts
Summer tomato tart with goat’s cheese Serves 6-8 3 large ripe tomatoes, sliced 1 x sheet of frozen shortcrust pastry, thawed 1-2 tbsp Dijon or wholegrain mustard 2 tbsp olive oil Salt and black pepper 2 tbsp fresh thyme leaves 250g fresh goat’s cheese, sliced into rounds 1 Lay out some sheets of kitchen paper and spread the tomato slices out on top for 10-15 minutes to remove some moisture. 2 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Use the pastry to line a 23cm round springform tin. Trim any excess from the sides. 3 Spread an even layer of mustard over the bottom of the tart dough and allow it to sit for 3-4 minutes to dry out. 4 Arrange the tomatoes over the mustard in a single layer. Drizzle the olive oil over the top and season with salt and pepper. 5 Sprinkle with some thyme, then top with the goat’s cheese and more of the thyme. 6 Bake for 30 minutes, reducing the heat to 200˚C/180˚C fan/gas mark 6 for the final 10 minutes. The tart is ready when the dough is cooked, the tomatoes are tender and the cheese is golden-brown. If the cheese doesn’t brown as much as you’d like it, place the tart under a hot grill for 3-4 minutes. Per Serving 405kcals, 28.5g fat (16.5g saturated), 24.1g carbs, 2.6g sugar, 14g protein, 1.9g fibre, 0.422g sodium
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Halloumi and pesto burgers Serves 2 Juice of ½ a lemon 1 x 250g block of Halloumi, sliced 1 tsp smoked paprika Black pepper 2 wholemeal baps, split open 2 tbsp fresh green or red pesto
1 ripe tomato, sliced 1 cooked beetroot, sliced Baby spinach 1 Squeeze the lemon juice over the slices of Halloumi and season with smoked paprika and a generous amount of black pepper. 2 Cook the Halloumi on the barbecue for 4-5 minutes per side until lightly charred.
MEAT-FREE
BARBIE
3 Spread the wholemeal baps with pesto and load them with slices of tomato and beetroot. Add the barbecued Halloumi and top with baby spinach leaves.
Per Serving 607kcals, 39.7g fat (24.3g saturated), 30g carbs, 6.5g sugars, 34.3g protein, 4.8g fibre, 1.357g sodium
Top Tip
i the Halloum Don’t season ite qu y ad it is alre with salt, as salty.
...because summer barbecues aren't just for the carnivores
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what's in season? vegetarian barbecue
Garlic Parmesan courgettes Serves 4 4 courgettes 50g butter, softened 2 garlic cloves, crushed 1 tbsp fresh parsley, chopped Salt and black pepper 80g Parmesan, grated 1 Preheat the barbecue and lightly oil the grate. 2 Cut each of the courgettes in half crosswise, then slice each half lengthwise into three slices.
3 In a bowl, combine the butter, garlic and parsley. Season with a pinch of salt and some black pepper. Spread this mixture onto both sides of each courgette slice. 4 Place the slices of courgette on the barbecue and cook for 3-4 minutes. Turn the courgette slices over and sprinkle with the grated Parmesan. 5 Cook for 3-4 minutes longer until the cheese has melted and the courgette slices are cooked through.
Per Serving 189kcals, 14.8g fat (9.3g saturated), 8g carbs, 3.4g sugars, 9.1g protein, 2.3g fibre, 0.317g sodium
Try our m mushroo ean b ck la b and 3, .6 p , burgers reat g r e th o n for a tion! veggie op
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Grilled aubergine bruschettas with fresh tomato and basil
4 large slices of crusty bread 1 aubergine, cut into 1cm-thick slices
Serves 4 8 ripe tomatoes, peeled and finely chopped 5 garlic cloves, crushed 1 small bunch of basil, leaves picked and chopped 80ml extra-virgin olive oil, plus extra to drizzle Salt and black pepper
1 In a bowl, combine the tomatoes with four of the garlic cloves, the basil, the extra-virgin olive oil and some seasoning. Set aside. 2 Cut the remaining garlic clove in half and rub the cut surfaces all over the aubergine slices. Sprinkle with salt, drizzle with extravirgin olive oil and set aside. 3 Toast the slices of bread on the barbecue until crisp. Set aside.
4 Grill the slices of aubergine for 5-6 minutes per side until cooked through. 5 Top the toasted bread with the grilled aubergine and add 1-2 tbsp of the tomatobasil mixture to each one. 6 Drizzle with a little extra-virgin olive oil and serve immediately.
Per Serving 272kcals, 20g fat (2.8g saturated), 23.7g carbs, 11g sugars, 4.6g protein, 8.2g fibre, 0.116g sodium
x
Top Tip
til just ble these un Don’t assem that so serve them before you y. gg so go t esn’ the bread do
MAKE IT YOURS: Tear over a ball of fresh Mozzarella for an added dimension of flavour and texture.
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larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
40-48 IN THIS SECTION
DINING AL FRESH-O P40
Make the most of long summer evenings with this seasonal spread
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BARBECUE MEAT MASTERCLASS P42 Be the best in class with these essential tips for beautiful barbecue
FANCY FRITTATAS P44 Cheap, quick, wholesome and healthy, jazz up the humble frittata with these tasty fillings
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DINING
al fresh-o
Make the most of long summer evenings with this seasonal spread
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larder luck berries
Cherry and goat’s cheese salad Serves 4
200g Keelings fresh cherries 50g romaine lettuce 100g rocket 100g goat's cheese, crumbled 40g roasted pistachios, shelled and chopped For the dressing: 5 tbsp extra-virgin olive oil 1 tbsp balsamic vinegar 1 tsp honey Salt and black pepper 1 Use a small, sharp knife to halve the cherries and remove their stones. Add the cherries to a mixing bowl. 2 Add the romaine lettuce and rocket. 3 Combine the dressing ingredients in a small jar with a lid. Seal the jar and shake vigorously until combined into a dressing. 4 Pour over the salad, then toss gently with the goat’s cheese and pistachios to serve. Per Serving 391kcals, 31.2g fat (9.2g saturated), 20g carbs, 3.4g sugars, 10.7g protein, 1.8g fibre, 0.144g sodium
4 garlic cloves, crushed 2 tsp dried oregano 4 tsp ground cumin 2 tsp black pepper A small bunch of fresh coriander, chopped To serve: Tortillas Guacamole Rice 1 Mix all the marinade ingredients in a bowl, then pour into a resealable plastic bag. Add the steaks, seal and bag and mix to coat. Refrigerate for at least one hour. 2 Heat the barbecue or a grill pan to a high heat. Remove the steaks from the marinade and cook for three minutes per side for medium-rare, or longer if desired. Remove from the heat and allow to rest while the vegetables cook. 3 Brush the onion and pepper slices with a bit of oil. Cook for 7-10 minutes, flipping halfway through, until soft and charred. 4 Slice the steak into thick slices and serve on tortillas with the onions, peppers, and guacamole with Mexican-style rice on the side.
180g raspberry jam 3 punnets of mixed Keelings berries 1 In a mixing bowl, beat the cream, sugar and vanilla together until soft peaks form. 2 Use a spatula to gradually fold in the Mascarpone until incorporated. 3 Arrange half of the sponge fingers around the edge of a 19cm springform cake tin. Arrange another layer on the bottom, trimming any to fit. 4 Mix the jam and orange liqueur in a small bowl. Spread one-third over the sponge fingers. 5 Spread over one-third of the cream mixture, then cover with one-third of the berries. 6 Repeat these layers until you reach the top. Cover the tiramisu and refrigerate for at least two hours before serving. Per Serving 304kcals, 15g fat (8.7g saturated), 36.3g carbs, 16.5g sugars, 6.3g protein, 2.8g fibre, 0.082g sodium
Per Serving 652kcals, 22.9g fat (5.4g saturated), 33.4g carbs, 4.9g sugars, 77.5g protein, 6.3g fibre, 0.204g sodium
x
Barbecued steak fajitas Serves 4
2 x 200g striploin steaks 1 large onion, thickly sliced 3 Irish peppers (one red, one yellow, one green), deseeded and sliced into wide strips For the marinade: Juice of 2 limes 2 tbsp olive oil, plus extra for brushing www.easyfood.ie
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Mixed berry Charlotte cake Serves 8
200ml double cream 30g caster sugar 1 tsp vanilla extract 220g Mascarpone cheese 300g sponge fingers 6 tbsp orange liqueur (or orange juice)
Easy Food RECOMMENDS
Love to Grow The Keelings family have been growing fresh produce in North Dublin since 1926. In 1937, our grandparents planted their first strawberries and in 1949 we produced our first crop of apples. We’re the third generation to be growing fruit and we love it as much as our grandparents did! We now grow strawberries, raspberries, blueberries, blackberries, cherries, currants and apples, as well as our own Irish peppers, lettuce and even some lilies!
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BARBECUE
MEAT MASTERCLASS Be the best in class with these essential tips for beautiful barbecue
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what's for dinner? butcher advice What meats should I go for to provide a good selection at my barbecue? Chicken and beef are the obvious crowdpleasers, but pork shouldn’t be neglected or restricted solely to the realm of sausages. Try pork and pineapple skewers, or pork chops with a teriyaki glaze. What types of sausage would you recommend for a barbecue other than the standard variety? Toulouse sausages are made with red wine and lots of garlic. They can be difficult to get your hands on in Ireland but are definitely worth a search. Fresh chorizo sausages are easier to find and are great for those of you who fancy something a little spicier, while a German bratwurst makes for a flavoursome alternative. If you fancy taking the road less travelled, you can branch out into other meat sausages such as beef or venison — just go with your gut and see what you can find. What are the most important things to remember when barbecuing sausages? Buy good quality sausages with a fair amount of fat as this will keep them moist during cooking; there’s nothing worse than a dry, cremated sausage. As with everything on the barbecue, temperature is important. If your grill is too hot, the skins on the sausages will shrink and burst before the insides even start to cook; alternatively, if the barbecue isn’t hot enough, you will be left with pale, unappetising sausages, which will shrivel up the moment they leave the grill. Turn the sausages every few minutes to get an even colour all over. What cuts of chicken would you recommend other than chicken fillets? Chicken thighs are full of flavour and work well on the barbecue. They take longer to cook than chicken fillets, but are worth the effort. Try marinating them in lemon, chilli, garlic and honey for an hour or two before grilling — this gives the thighs a kick as well as a sublime sticky coating. Chicken wings are great if you’re having loads of people over — they require minimal preparation and make perfect finger food. Do I need to par-cook wings or drumsticks before putting them on the barbecue? Par-cooking wings and drumsticks is a good idea if you’re pressed for time, and www.easyfood.ie
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it also helps to keep the meat moist. Put them in a pot of cold salted water and bring to a boil over a medium-high heat. Boil for 1-2 minutes (wings will only need a minute), then remove, toss in a little oil and seasoning and place on the barbecue. However, if you’re confident about the temperature of your barbecue, feel free to grill from raw. Seal the meat on a hot part of the grill and then transfer to an area of medium heat, turning every 3-4 minutes. If cooking from raw, drumsticks will take 20-25 minutes and wings 15-20, but always check that the meat is cooked through before serving. What are the most important things to remember when barbecuing chicken? Chicken can carry food poisoning bacteria, so the most important thing to remember is to cook it through fully. Take the meat off the grill and check it with a meat thermometer; the centre should be at least 75˚C. Alternatively, pierce the thickest part of the meat: as with any roasted meat, the juices should run clear. While undercooking chicken is a no-no, it’s also important that you don’t overcook it and make it tough. Get familiar with your grill and you’ll soon get to know how long to cook it. For chicken fillets, it's best to either butterfly them or bash them into an even thickness; this means that no part of the meat is incinerated while the rest is still clucking. What types of burger would you recommend, other than beef? Lamb burgers work great on the barbecue as the fat takes on a beautiful smoky flavour and keeps the burger moist. Try doing a take on a lamb kofta: spice the minced lamb with curry powder and garlic and serve with tzatziki. What are the most important things to remember when barbecuing burgers? Like chicken, minced meat is a high-risk food in terms of bacteria. Always cook burgers through fully, unless you’ve acquired your beef from a reliable butcher and have had it freshly minced. A common mistake is to make your raw patty the same size as your bun; always make the burger a little larger and, after the meat shrinks during cooking, it will be the perfect size for your bun.
I’m looking for something a bit different. Are there any unusual meats you would recommend for a barbecue? Venison on the barbecue is delicious and you can treat it in just the same way you would on a pan. Let a 3cm-thick venison fillet come up to room temperature. Drizzle with a little oil, salt, pepper and thyme and flash it on a hot barbecue for just two minutes per side. Remove to a plate and rest for five minutes before serving with barbecued veg. What’s your number one rule for barbecuing any meat? Don’t play with your food! Try not to poke or press any meats you have on the barbecue — using a fork to pierce or grab sausages is a big no-no! You will squeeze the juices out of the meat and the finished result will then be dry and lifeless.
BÁNH-MÌ STYLE SAUSAGE HOT DOGS Serves 6
4 tbsp sweet chilli sauce 2 tsp fish sauce Juice of ½ a lime 6 good-quality pork sausages 6 petit pain baguettes, split ¼ head of iceberg lettuce, shredded 1 carrot, grated 1 cucumber, halved, deseeded and thinly sliced Small bunch of fresh coriander, roughly chopped 1 In a bowl, combine the sweet chilli sauce, fish sauce and lime juice. 2 Turn the barbecue to a high heat. When hot, add the sausages. 3 Cook, turning every few minutes, for 12-15 minutes or until the sausages are browned all over and cooked throughout. Add the sausages to the sauce mixture in the bowl, turning to coat. Set aside for 10 minutes. 4 Divide the lettuce between the baguettes. Top with the sausages, grated carrot and cucumber. Drizzle with the remaining sauce and scatter with coriander to serve. Per Serving 228kcals, 4.3g fat (1.2g saturated), 37.8g carbs, 2.6g sugars, 9.2g protein, 1.8g fibre, 0.592g sodium
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01/06/2016 13:00
Fancy
FRITTATAS
Cheap, quick, wholesome and healthy, jazz up the humble frittata with these tasty fillings Tapas frittata Serves 6-8
4 medium potatoes, skins on, scrubbed and sliced 3 tbsp olive oil 1 red onion, chopped 1 red and 1 orange/yellow pepper, deseeded and sliced Salt and black pepper 100g spicy chorizo, roughly chopped 1 tsp paprika ½ tsp chilli flakes 1 tsp dried oregano 6 eggs 3 tbsp cream 90g mature Cheddar, grated To serve: Tomato salsa
URS: MAKE IT YO d black pe op ch e m Add so paprika, e th ith olives along w d. de ano, if sire chilli and oreg you , m ea cr ve If you don’t ha e milk. can substitut 44 Easy Food
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Bring a large pot of salted water to the boil. Add the potatoes and cook for 4-5 minutes until just fork tender. Drain thoroughly and pat dry with kitchen paper. Set aside to cool. 3 Heat one tablespoon of oil in an ovenproof frying pan and cook the onions for 4-5 minutes until softened. Add the peppers and cook for 3-4 minutes. Season with salt and black pepper, then transfer to a plate and set aside. 4 In the same pan, heat two tablespoons of olive oil. Brown the chorizo and potatoes on all sides, working in batches if necessary. Season generously with salt and black pepper. Add the paprika, chilli and oregano. Return the onion and peppers to the pan and toss everything together. 5 In a mixing bowl, whisk together the eggs, cream, salt and pepper. Fold through the grated Cheddar. Pour the egg mixture into the pan over the chorizo and vegetable filling. 6 Cook over a medium-low heat for 4-5 minutes, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the outsides of the frittata are just set but the centre is still wobbly. Transfer to the oven and cook for 8-10 minutes or until the frittata is set. 7 Remove from the heat and allow to rest for 4-5 minutes, then transfer to a chopping board and cut into wedges. Serve warm or at room temperature with some tomato salsa for dipping.
Per Serving 257kcals, 14.6g fat (4.3g saturated), 20.2g carbs, 2.8g sugars, 12.2g protein, 3.2g fibre, 0.298g sodium
JUNE/JULY 2016
01/06/2016 09:51
larder luck frittatas
Smoked salmon, kale and cottage cheese frittata Serves 6
1 tbsp olive oil 2 leeks, finely chopped 5 spring onions, finely sliced 2 garlic cloves, crushed 70g kale, stems removed, finely chopped 1 small bunch fresh dill, finely chopped (reserve some leaves to garnish) 2 tbsp fresh parsley, finely chopped 6 large eggs 50g Feta, crumbled 200g cottage cheese Salt and black pepper 100g smoked salmon, cut into strips 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Heat the oil in a 23cm ovenproof frying pan over a medium-low heat. Cook the leeks, spring onions and garlic for five minutes. 3 Stir in the kale, dill and parsley and cook for a further five minutes or until softened. Transfer to a bowl and set aside. 4 In a large bowl, beat the eggs with the Feta and 150g of the cottage cheese. Season generously with salt and black pepper. Mix together.
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5 Clean the frying pan and spray or oil again. Place over a low heat. Scatter about half of the leek and kale mixture on the pan and then add a few strips of smoked salmon. 6 Pour some of the beaten egg over the top and shake the pan so that the egg covers all of the ingredients. 7 Layer the remaining vegetables and salmon over the top. Add the rest of the egg and top with spoonfuls of the remaining cottage cheese. Season with black pepper and scatter with some dill. 8 Cook over a medium-low heat for 4-5 minutes, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the outsides of the frittata are just set but the centre is still wobbly. Transfer to the oven and cook for 8-10 minutes or until the frittata is set. 9 Remove from the heat and allow to rest for 4-5 minutes, then transfer to a chopping board and cut into wedges. Serve warm or at room temperature. Per Serving 200kcals, 10.7g fat (3.7g saturated), 10.2g carbs, 2.3g sugars, 16.8g protein, 1.5g fibre, 0.678g sodium
Easy Food 45
01/06/2016 09:51
Roast chicken, pea and Brie frittata Serves 4
2 tbsp vegetable oil 4 shallots, sliced 8 eggs, lightly beaten 1 tsp fresh thyme leaves 2 sprigs fresh rosemary, leaves picked and finely chopped 200g leftover roast chicken, shredded 150g frozen peas, thawed in boiling water for 30 seconds 170g Brie, cut into 1cm cubes Salt and black pepper 1 Heat half of the oil in an ovenproof frying pan over a medium heat. Add the shallots and cook for 6-8 minutes, stirring occasionally, until softened and lightly browned, adding a splash of water if the pan becomes too dry. Transfer to a plate and allow to cool slightly. 2 In a bowl, combine the eggs, thyme, parsley, chicken, peas and Brie. Season
with salt and black pepper. 3 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Heat the remaining oil in the same pan over a medium heat. 4 Add the shallots to the egg mixture and stir. Pour into the pan and cook over a medium-low heat for 4-5 minutes, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the outsides of the frittata are just set but the centre is still wobbly. Transfer to the oven and cook for 25 minutes or until set. 5 Remove from the heat and allow to rest for 4-5 minutes, then transfer to a chopping board and cut into wedges. Serve warm or at room temperature.
Per Serving 385kcals, 29.8g fat (10.4g saturated), 9.7g carbs, 2.8g sugars, 19.6g protein, 3.1g fibre, 0.349g sodium
MAKE IT YO URS: Try adding so me crispy cooked bacon pieces for an added flavour boost!
Not sure what to serve with your frittata? It can easily be a meal on its own, but if you fancy a bit on the side, there are plenty of options. Depending on the mealtime, we love chips, wedges, toast, green salad, pickled vegetables, roasted vegetables, fruit salad, crusty baguettes or garlic bread! The serving sizes here allow for sides to be served (or for some to be left over), so if you’re planning to enjoy the frittata by itself it will serve fewer people.
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JUNE/JULY 2016
01/06/2016 09:52
larder luck frittatas
Caramelised onion, mushroom and goat’s cheese frittata Serves 4
20g butter 1 tbsp extra-virgin olive oil 1 large onion, thinly sliced Salt and black pepper 200g chestnut mushrooms, sliced 1 tbsp fresh thyme, chopped 8 eggs, beaten 120g goat's cheese, crumbled 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Melt the butter and olive oil together in a
20cm ovenproof pan. Add the onions and a pinch of salt and cook for about 20 minutes until the onions are golden brown and soft. 3 Add the mushrooms and cook for 5-6 minutes until tender. Add the thyme and season with salt and black pepper. 4 Add the eggs and stir gently to distribute the onions and mushrooms evenly. Cook over a medium-low heat for 4-5 minutes, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the outsides of the frittata are just set but the centre is still wobbly. 5 Transfer to the oven and cook for 3-4 minutes, then top with the crumbled goat’s cheese and cook for another 5-6 minutes or until the frittata is set and the goat's cheese on top is bubbling.
6 Remove from the heat and allow to rest for 4-5 minutes, then transfer to a chopping board and cut into wedges. Serve warm or at room temperature. Per Serving 353kcals, 27.3g fat (13.2g saturated), 6.4g carbs, 3g sugars, 21.7g protein, 1.9g fibre, 0.3g sodium
Michelle O’Connor “This is a very healthy, quick and easy dish to assemble. I decided to make this for a lunch with some friends and serve with a salad. It was nice and tasty and very similar to an omelette, except it had a goat’s cheese topping as opposed to Cheddar. The finished product looked very good and was simple to prepare and cook. We all enjoyed the lunch, although I might opt for something more challenging next time.”
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Easy Food 47
01/06/2016 09:53
Asian prawn and spring onion frittata Serves 2-3
1 tbsp olive oil 2cm piece of fresh ginger, peeled and grated 1 red chilli, deseeded and finely chopped 8 spring onions, chopped 6 eggs 1 tbsp soy sauce ½ tsp dried chilli flakes 2 tbsp fresh coriander, chopped Salt and black pepper 300g small cooked prawns, peeled 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Heat the olive oil in an ovenproof frying pan over a medium heat. Add the ginger, red chilli and spring onions and cook for 1-2 minutes, stirring occasionally. 3 In a small bowl, mix together the eggs, soy sauce, chilli flakes, coriander and some salt and black pepper.
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4 Add the prawns to the pan and heat through for 30 seconds. 5 Pour the egg mixture into the pan. Cook over a medium-low heat for 3-4 minutes, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the outsides of the frittata are just set but the centre is still wobbly. Transfer to the oven and cook for 6-8 minutes or until the frittata is set. 6 Remove from the heat and allow to rest for 4-5 minutes, then transfer to a chopping board and cut into wedges. Serve warm or at room temperature. Per Serving 319kcals, 15.5g fat (4g saturated), 9.3g carbs, 1.9g sugars, 35.4g protein, 1.8g fibre, 0.727g sodium
x MAKE IT YOURS: If you don’t have fresh of coriander, use one teaspoon you If . ead inst er and cori dried ns like, you can replace the praw d dde shre ver lefto of g 300 with cooked chicken.
JUNE/JULY 2016
01/06/2016 09:53
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
50-66
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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5 WAYS WITH BURGERS P59
Get to grips with one of these beauties — there's a burger for everyone!
EAT IRELAND P64
Staff Writer Jocelyn Doyle heads West for the Connemara Mussel Festival
READER RECIPE P66
One star reader shares her favourite wholesome meal for busy weeknights
Easy Food 49
01/06/2016 14:50
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
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JUNE/JULY 2016
01/06/2016 09:55
what's for dinner? weeknight meals
Meat-free Monday!
Monday Portobello mushroom burgers with fried eggs Serves 2 2 garlic cloves, crushed 1 shallot, finely chopped 2 tbsp balsamic vinegar ½ tsp dried thyme 2 tbsp olive oil Salt and black pepper 2 large Portobello mushrooms, stems removed Lettuce leaves of choice 1 large ripe tomato, sliced 2 eggs 1 x 125g ball of Mozzarella, sliced 2 crusty baps or ciabattas, split and lightly toasted 1 In a small bowl, combine the garlic, shallot, balsamic vinegar, thyme, one tablespoon of the olive oil and a liberal pinch each of salt and black pepper and mix well. Place the mushrooms gill-side up in a baking dish, brush generously with the marinade and allow to sit for 15 minutes. 2 In a bowl, toss the lettuce leaves and tomato slices together with any leftover marinade and set aside. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 4 Place the marinated mushrooms in the oven and bake for 10-15 minutes. 5 Heat the remaining oil in a pan over a medium heat and fry the eggs to your liking, keeping each one separate. Season with salt and pepper. 6 Lay the Mozzarella slices on top of the mushrooms and bake for another 3-4 minutes or until the cheese is just melted. Remove from the oven. 7 To assemble each burger, layer some lettuce leaves, one mushroom (cheese side up), some sliced tomato, one fried egg and more lettuce on the bottom half of each bap/ciabatta and sandwich together with the top half. Per Serving 641kcals, 32.1g fat (30.1g saturated), 54.6g carbs, 4.8g sugars, 35.6g protein, 4.4g fibre, 1.145g sodium
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Tuesday
Garlic lamb chops with cherry tomato pasta Serves 4 For the lamb chops: 8 lamb chops Salt and black pepper 4 tbsp olive oil 1 tsp dried chilli flakes 8 garlic cloves, crushed 2 tbsp fresh parsley, chopped 250g cherry tomatoes, halved For the pasta: 350g pappardelle or tagliatelle 2 tbsp olive oil 150g cherry tomatoes, halved 4 tbsp tomato passata Handful of fresh basil, chopped 1 Place the lamb chops in a sealable bag. Add some salt and black pepper, two tablespoons of
the olive oil, the chilli flakes, garlic and parsley. Seal the bag and refrigerate for 30 minutes or up to four hours. Allow the chops to sit at room temperature for 30 minutes before you’re ready to cook. 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 3 Heat the remaining olive oil in a large pan over a medium heat. Add the lamb chops and cook for about three minutes per side. 4 Place the chops in a baking dish. Add the cherry tomatoes around the chops and place in the oven for 8-10 minutes. 5 In the meantime, cook the pasta according to the package directions, then drain well. Heat the olive oil in a large pan and add the drained pasta, cherry tomatoes, passata, basil and seasoning to taste. Cook for 3-4 minutes. 6 Remove the lamb chops and tomatoes from the oven and serve over the pasta. Per Serving 833kcals, 33.7g fat (33.7g saturated), 69g carbs, 5g sugars, 61.6g protein, 6.4g fibre, 0.29g sodium
x Easy Food 51
01/06/2016 09:55
MAKE IT YOURS: Simply omit the bacon for a vegetarian meal!
Wednesday
Grilled Halloumi with a BLT salad Serves 4 500g cherry tomatoes Olive oil 450g Halloumi, sliced into 4 pieces 120g rocket 150g pancetta or bacon, cooked until crispy For the dressing: 2 tsp Dijon mustard 52 Easy Food
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2 tbsp extra virgin olive oil Juice of ½ a lemon Ÿ tsp honey Black pepper To serve: 4 basil leaves, thinly sliced Crusty bread 1 Preheat a lightly oiled griddle pan over a high heat. 2 In a bowl, whisk together all the ingredients for the salad dressing. Set aside. 3 Thread the tomatoes onto skewers (soaked in water for 30 minutes if wooden).
Drizzle with a little olive oil and place them on the griddle pan. Cook for 4-6 minutes, rotating occasionally, until lightly charred. Remove and allow to cool slightly. 4 Brush the Halloumi with a little olive oil and cook on the griddle pan for 1-2 minutes per side until grill marks appear. 5 Add the rocket to the bowl with the dressing and toss to combine. Add half of the tomatoes and most of the bacon and toss again. 6 Divide the salad between serving plates. Arrange the Halloumi on the salad and top with the remaining tomatoes and bacon. Sprinkle with fresh basil and serve with some crusty bread.
Per Serving 542kcals, 42.4g fat (23.7g saturated), 10.8g carbs, 4.5g sugars, 32g protein, 2.2g fibre, 1.569g sodium
JUNE/JULY 2016
01/06/2016 09:58
what's for dinner? weeknight meals
Thursday
Marinated steak fajitas Serves 4 2 tbsp olive oil Juice of 2 limes 3 tsp fajita spice 1 tbsp Worcestershire sauce 1 garlic clove, crushed 500g sirloin steak For the vegetables: 1 tbsp olive oil 1 onion, sliced 3 peppers in different colours, deseeded and sliced Salt and black pepper 3 tsp fajita spice To serve: Flour or corn tortillas Sour cream Salsa Avocado, sliced www.easyfood.ie
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1 In a dish, combine the olive oil, lime juice, fajita spice, Worcestershire sauce and garlic. Place the steak in it and turn to coat, then place in the fridge for 30-60 minutes. 2 Heat the oil in a large pan over a high heat. Add the onion and peppers and season with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables are just becoming tender. During the last few minutes of cooking, add the fajita spice. Remove the vegetables from the pan and transfer to a bowl.
3 Return the pan to a high heat. Cook the steak for two minutes on each side for medium, or to your liking. 4 Slice the meat against the grain and add to the serving bowl with the vegetables. Serve with flour or corn tortillas, sour cream, salsa and chopped avocado. Per Serving 376kcals, 19.1g fat (4.5g saturated), 12.3g carbs, 4.5g sugars, 39.7g protein, 2.9g fibre, 0.169g sodium
Easy Food 53
01/06/2016 09:59
Friday
Chicken Florentine Serves 4 2 tbsp vegetable oil 340g baby spinach 4 chicken fillets, cut into strips Salt and black pepper 1 shallot, finely chopped 2 garlic cloves, crushed 660ml chicken stock 240ml cream 90g Parmesan, grated 1 tsp lemon zest, grated 1 tsp lemon juice To serve: Pasta, rice or crusty bread 1 Heat half of the oil in a large pan over a medium-high heat. Add the spinach and cook for two minutes until wilted, stirring occasionally. 2 Transfer the spinach to a colander and squeeze
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out as much liquid as possible. Set aside. Wipe out the pan with a ball of kitchen paper. 3 Pat the chicken pieces dry with kitchen paper and season. Heat the remaining oil in the same pan over a medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden. Transfer to a plate, cover with foil and set aside. 4 Add the shallot and garlic to the pan and cook for one minute. Stir in the stock and cream, using a wooden spoon to scrape up any sticky bits from the bottom of the pan. Bring to a boil, then reduce the heat to medium-low. 5 Increase the heat to high and simmer for 12-15 minutes until reduced. Return the chicken to the pan and simmer for 10 minutes. 6 Remove the pan from the heat and stir in two-thirds of the Parmesan along with the lemon zest and juice. 7 Turn the grill on to a high heat. Stir the spinach into the sauce and sprinkle the top with the remaining Parmesan. 8 Grill for 3-4 minutes until golden brown, then serve with pasta, rice or crusty bread. Per Serving 598kcals, 41.2g fat (19.2g saturated), 7.3g carbs, 1g sugars, 50.7g protein, 2g fibre, 0.985g sodium
JUNE/JULY 2016
01/06/2016 09:59
what's for dinner? weeknight meals
Saturday
Hoisin chicken drumsticks Serves 6 120ml hoisin sauce 3 tbsp brown sugar 2 tbsp soy sauce (or tamari, for gluten-free) 1 tbsp cornflour 1.8kg chicken drumsticks To serve: Homemade chips or wedges
baking trays and bake for 25-30 minutes or until thoroughly cooked, swapping the trays halfway through. 5 Remove from the oven and baste with the remaining glaze. Serve with homemade chips or wedges. Per Serving 579kcals, 17.9g fat (4.7g saturated), 15.3g carbs, 10.4g sugars, 83.6g protein, 0.7g fibre, 0.891g sodium
x
1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Line two large baking trays with tin foil. 2 In a large bowl, combine the hoisin sauce, brown sugar and soy sauce. Reserve two tablespoons of the sauce for glazing the drumsticks and set aside. 3 Stir the flour into the remaining sauce. Add the drumsticks and stir until they are all coated. 4 Arrange the drumsticks on the prepared
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Easy Food
55
01/06/2016 10:00
Dessert Chocolate orange cookies Makes about 48 310g walnuts, or a combination of your favourite nuts 450g icing sugar 60g unsweetened cocoa powder ½ tsp sea salt 4 large egg whites 2 tsp vanilla extract Zest of 3 large oranges 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the walnuts on a baking tray and toast in the oven for 10 minutes, tossing every few minutes. Remove from the oven and cool. 2 Reduce the oven temperature to 170˚C/150˚C fan/gas mark 3. Line two baking trays with parchment paper and set aside. 3 In a bowl, stir together the icing sugar, cocoa powder, salt, egg whites, vanilla and orange zest until fully combined. Add the nuts and stir to combine.
at, Low-f free, gluten e fre dairyrt! s des e
4 Drop heaped-teaspoon scoops of the batter onto each baking tray, spacing them out well from each other and the edge of the tray. 5 Place in the oven and bake for 12-14 minutes, rotating and switching the baking trays halfway through. The cookies are done when they are fully puffed up and cracked on top. 6 Remove the cookies from the oven and allow to cool on the baking tray for a few minutes, then slide the parchment paper onto a cooling rack to cool completely. Per Serving 195kcals, 9.6g fat (0.8g saturated), 25.7g carbs, 22.4.g sugars, 5g protein, 2g fibre, 0.055g sodium
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JANUARY/FEBRUARY 2014 JUNE/JULY 2016
01/06/2016 10:00
what's for dinner? weeknight meals
MAKE IT YOURS: You could also cook the salmon skewers under a hot grill for 2-3 minutes per side or until done to your liking.
Sunday Salmon tikka skewers with mango cucumber salad Serves 4 800g thick, skinless salmon fillets 2 heaped tbsp tandoori curry powder 250g low-fat natural yoghurt 1 bunch of mint 1 bunch of coriander 1 tbsp olive oil, plus extra for brushing www.easyfood.ie
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Juice of ½ a lemon Salt and black pepper ½ cucumber, thinly sliced at an angle 1 ripe mango, peeled and sliced 1 red onion, finely sliced Skewers, soaked in water for 30 minutes if wooden To serve: Garlic naan breads 1 Cut the salmon into cubes and mix with the curry powder and two tablespoons of the yoghurt. Place in the fridge for 30 minutes.
2 Place the remaining yoghurt in a bowl. Finely chop half of the mint and half of the coriander, setting the rest aside for the salad. Stir the chopped herbs into the yoghurt with the olive oil and lemon juice. Season well and set aside. 3 In a bowl, combine the cucumber, mango, red onion and the remaining mint and coriander. 4 Heat a griddle or frying pan over a high heat and brush with a little olive oil. Thread the salmon cubes onto skewers and cook for about two minutes on each side until the salmon is cooked throughout. 5 Serve the salmon skewers with the yoghurt dressing, the mango cucumber salad and some garlic naan. Per Serving 413kcals, 17.6g fat (3.1g saturated), 21.3g carbs, 15.2g sugars, 44.2g protein, 3.8g fibre, 0.293g sodium
Easy Food 57
01/06/2016 10:01
Loose ends
Top tips for making the most of your weekly shop!
■ If you have leftover spiced vegetables from the Marinated Beef Fajitas, make next-day quesadillas. Simply pile them into wraps with some grated cheese and cook in a pan or sandwich press until golden. Serve with leftover salsa and sour cream.
■ Keep the separated egg yolks after making the chocolate orange cookies and use them to make a quick midweek carbonara along with bacon left from the BLT Salad and some remaining pappardelle or tagliatelle.
■ Add a splash of Worcestershire sauce or balsamic vinegar to your next pot of chilli, soup or stew for an added depth of flavour.
■ Slice leftover Portobello mushrooms and cook with 2-3 crushed garlic cloves in a little butter. Stir in a splash of cream left over from the Chicken Florentine, a little salt and plenty of black pepper. Spoon the mushrooms over toast and top with some leftover chopped fresh parsley for a delicious breakfast or lunch.
MAKE IT YOURS: For a lighter take, try using 300g low-fat vanilla yoghurt in place of the cream. You could also make this using blueberries, strawberries or blackberries, or a mixture.
■ To make a simple tomato and shallot salad, finely slice 3-4 leftover shallots and place in a bowl. Stir together 60ml lemon juice, ½ tbsp apple cider vinegar, 60ml olive oil and some salt and black pepper. Pour this vinaigrette over the shallots and marinate for 30 minutes. Chop leftover cucumber and halve any remaining cherry tomatoes, then place these in a bowl. Pour over the shallot vinaigrette. You could serve this with leftover rocket and some grilled Halloumi for a tasty lunch.
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Dessert
Lemon curd and raspberry meringue pots Serves 4 300ml cream 140g fresh raspberries 4 tbsp lemon curd 4 large meringue nests, roughly broken
1 Whip the cream until stiff. 2 Gently fold in about three-quarters of the raspberries, the lemon curd and the broken meringues, breaking up some of the raspberries and letting the lemon curd ripple through without being completely mixed in. 3 Divide between four bowls or glasses. Scatter the remaining raspberries over the top and serve. Per Serving 177kcals, 9.6g fat (5.1g saturated), 25.1g carbs, 21.8g sugars, 2.9g protein, 2.3g fibre, 0.11g sodium
JUNE/JULY 2016
01/06/2016 10:01
ways with
BURGERS Get to grips with one of these beauties — there's a burger for everyone!
what's for dinner? burgers 7 Top the cheese with the remaining patties and gently but firmly seal the edges to encase the cheese. Place in the fridge for at least 30 minutes and up to four hours. 8 Cook the burgers on a hot grill, frying pan or barbecue until cooked to your liking. Place a burger in each of the four baps and top each with two crispy streaky rashers, some caramelised onions and a handful of rocket. Per Serving 793kcals, 37.1g fat (26.7g saturated), 53.3 carbs, 8.4g sugars, 61.6g protein, 3.5g fibre, 2.355g sodium
Stuffed blue cheese beef burgers with caramelised onions Makes 4 For the caramelised onions: 1 tbsp butter 1 tbsp olive oil 1 large red onion, thinly sliced Salt 250ml red wine 1 tbsp red wine vinegar 1 tbsp sugar For the burgers: 500g beef mince 2 tsp Worcestershire sauce Black pepper 100g creamy blue cheese, crumbled To serve: 4 seedy baps, split 8 crispy streaky bacon rashers Rocket
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1 Melt the butter and oil together in a large pan over a medium heat. Add the red onions and sprinkle with salt. 2 Cook for about five minutes until the onion is soft and the pan begins to dry out. Add the wine and allow to bubble, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Turn the heat to low and cook for another 15 minutes. Whenever the pan gets dry, add a splash of water. 3 Add the vinegar and sugar and cook for another five minutes. The pan should be dry. 4 Transfer the onions to a bowl and set aside. 5 Place the beef mince in a large bowl. Add the Worcestershire sauce, a teaspoon of salt, and half a teaspoon of black pepper. Mix gently with your hands until just combined. 6 Wet your hands and shape the meat into eight equal patties around 1cm thick. Make a slight indentation in the centre of four of the patties to hold the cheese. Divide the blue cheese into four equal portions, shape into discs, and set one in each indentation.
URS: MAKE IT YO n of blue fa a t no re If you’ substitute n ca cheese, you od melting it with any go e! We like lik cheese you yère, goat’s ru G , lla re Mozza e Cheddar. ur at cheese or m
Easy Food 59
01/06/2016 10:02
Apple and leek pork burgers Serves 4 For the burgers: 500g pork mince ½ a leek, washed and finely chopped ½ a tart green apple (e.g. Granny Smith), peeled and grated 2 tsp Worcestershire sauce 1 tsp fresh sage, finely chopped 1 garlic clove, crushed Salt and black pepper Olive oil For the glaze: 4 tbsp apple juice 3 tbsp honey Salt and black pepper
To serve: 1 tart green apple (e.g. Granny Smith), seeds removed, sliced into rings 4 slices of Gruyère cheese 4 burger buns 1 Turn the grill on to a high heat. 2 In a bowl, combine the pork mince, leek, green apple, Worcestershire sauce, sage, garlic and some salt and pepper. 3 Using your hands, gently mix the ingredients until just combined. Form into four patties and brush them with olive oil. 4 Cook the burgers on the grill for about 7-8 minutes per side until cooked throughout. 5 Combine all of the glaze ingredients in a saucepan and bring to a simmer over a
medium-high heat. Simmer until the mixture is reduced by half and has a syrupy consistency. Set aside. 6 When the burgers are cooked, brush them with the apple glaze and set aside to rest for 3-4 minutes. Meanwhile, lightly toast the buns under the grill. Cover the top buns with sliced Gruyère and place under the grill again to melt the cheese. 7 Assemble the burgers and top each patty with one or two slices of apple. Drizzle with some extra glaze and add the cheesy top buns.
Per Serving 647kcals, 14.3g fat (4g saturated), 125.4g carbs, 25.7g sugars, 9.5g protein, 3.3g fibre, 0.358g sodium
All of these burgers can be cooked in a frying pan, on the grill or on the barb ecue.
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Thai red curry salmon burgers with mango avocado salsa Serves 4 For the burgers: Vegetable oil, for frying 1 tbsp Thai red curry paste 4 skinless salmon fillets 1 x 5cm piece of fresh ginger, grated 1 tsp soy sauce 1 bunch of coriander, chopped Breadcrumbs, to coat For the salsa: 1 mango, chopped 1 avocado, chopped ¼ a red pepper, chopped ½ a red onion, chopped 2 tbsp coriander, chopped Juice from ½ a lime A pinch of sea salt
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To serve: Rice Lime wedges 1 Heat one teaspoon of vegetable oil in a frying pan and cook the curry paste for 1-2 minutes until fragrant. Allow to cool. 2 In the bowl of a food processor, combine the curry paste with the salmon, ginger, soy and coriander. Pulse until everything is roughly chopped. Transfer the mixture to a board and use wet hands to shape it into four equal-sized patties. 3 Put the breadcrumbs onto a plate and carefully dip each patty in, pressing gently to coat on all sides. Place in the fridge to chill for 30 minutes.
4 Combine all of the salsa ingredients in a bowl and stir gently to combine. Set aside. 5 Heat some oil in a frying pan over a medium-high heat. Cook the burgers for 4-5 minutes per side until cooked through. 6 Serve the burgers with rice, lime wedges and the mango salsa. Per Serving 493kcals, 27.2g fat (5.2g saturated), 26.5g carbs, 9.7g sugars, 37.3g protein, 37.3g fibre, 0.663g sodium
x URS: MAKE IT YO n, you tio op er ht lig a For burger e m sa e can use th aller, sm ake mixture to m rfect pe , es tti pa bite-sized e ttl ith Li Gem for serving w ce lettu cups.
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02/06/2016 14:55
Cajun chicken fillet burgers Makes 4 For the chicken: 300ml buttermilk 1 tsp salt 4 chicken fillets, halved 150g plain flour ½ tsp smoked paprika Vegetable oil, for frying For the Cajun mayonnaise: 8 tbsp mayonnaise ½ tbsp Cajun seasoning To serve: 4 floury baps Little Gem lettuce, shredded Tomatoes, sliced
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1 Combine the buttermilk and salt in a bowl large enough to hold the chicken fillets. Add the fillets, spooning the buttermilk over them to coat. Cover and place in the fridge for at least eight hours or overnight, allowing the chicken to return to room temperature before cooking. 2 In a small bowl, combine the two ingredients for the Cajun mayonnaise. Stir and place in the fridge until ready to serve. 3 Put the flour, paprika and some salt and black pepper in a large shallow bowl and stir briefly to combine. 4 Pour vegetable oil into a large pan to a depth of 1½cm and heat until very hot. 5 Shake as much buttermilk off the chicken pieces as possible, then dip them in the seasoned flour until thoroughly coated. 6 Cook the chicken in the hot oil for 8-10
minutes per side until cooked throughout, working in batches if necessary so as to avoid crowding the pan. Drain on kitchen paper. 7 Split the four baps and spread with the Cajun mayonnaise. Fill each one with 1-2 pieces of chicken and add some sliced tomato and shredded lettuce. Per Serving 797kcals, 25.6g fat (5.7g saturated), 85.6g carbs, 8.1g sugars, 53.7g protein, 3.9g fibre, 1.401g sodium
Top Tip
ating can be The same co icken thighs used on ch ! and/or legs
URS: MAKE IT YO titute bs su n You ca breast sliced turkey . for the chicken
JUNE/JULY 2016
01/06/2016 10:05
Mushroom and black bean burgers Serves 4 1 x 400g tin of black beans or kidney beans 180g chestnut mushrooms, finely chopped 180g broccoli, finely chopped 2 garlic cloves, crushed ½ a red onion, finely chopped 1 tbsp soy sauce 1 tbsp steak seasoning 3 extra-large eggs, beaten 80g breadcrumbs 90g Parmesan, grated 2 tbsp olive oil
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To serve: 4 crusty rolls Baby spinach Hummus Avocado, sliced Hot sauce 1 In a large bowl, mash half of the beans, leaving them a little chunky. Add the remaining beans along with the mushrooms, broccoli, garlic, onion, soy sauce and steak seasoning. Mix just until combined. 2 Add the eggs, breadcrumbs and Parmesan and mix gently until just combined. 3 Heat the olive oil in a large pan over a medium heat. 4 Using wet hands, carefully shape the burger
mixture into four patties. 5 Cook the burgers in the pan for 4-5 minutes per side or until golden brown. 6 Serve on crusty baps with baby spinach, hummus, sliced avocado and hot sauce.
Per Serving 855kcals, 29.3g fat (8.3g saturated), 108.3g carbs, 5.4g sugars, 45g protein, 23.6g fibre, 0.837g sodium
URS: MAKE IT YO iry-free, da e es To make th tritional yeast substitute nu an. Pa for the rmes
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64 Easy Food
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what's for dinner? local food
EAT Ireland Staff Writer Jocelyn Doyle heads West for the Connemara Mussel Festival
H
aving eaten my way around town at the Connemara Mussel Festival in Tullycross, Co. Galway, I am feeling quite smug about having signed up for a walk of Killary Harbour at 6a.m. I am far less enthusiastic when the alarm begins to screech. I drag myself out of bed and embark on a surreal drive through the silent countryside, sheep staring brazenly at the incongruous car. I meet Catherine Nee of Marty’s Mussels at Rosroe Pier, along with the rest of our group. Killary is still and grey, a heavy white cloud hanging low over its steep sides. We set off along a famine relief road set into the rugged landscape. Catherine points out the mussel lines floating motionless in the water, and explains that Killary mussels have a particularly sweet flavour due to the relatively low levels of salinity in the fjord. We walk on, four sheep leading the way. Eventually, we come to the village of Foher, abandoned during the Famine when the “relief” from working on the road wasn’t enough to save its inhabitants. The cottages stand eerily alone, ghosts of both times past and an uncertain future: with the big cities glimmering on the horizon, the question of whether the next generation will stay here is a source of constant concern. Half of a husband-and-wife team with the eponymous Marty, Catherine tells us how up to a third of the local schoolchildren have parents involved in mussel farming. “People don’t realise how many jobs are involved, especially because we are so tightly regulated. Killary mussels keep families in the area.” Breathless after a steep climb, we reach a geological fault called the Devil’s Gap. Sheltered by the rock, Marty’s Mussels www.easyfood.ie
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expert Sean Coyne is cooking up two enormous pots of mussels. My legs are weary, and it is a real treat to perch on a rock, a foil tray of steaming mussels on my lap and a hunk of baguette in my hand for mopping up the hot, sweet juices. A bottle of white wine is passed around, everyone taking a swig in turn. There is something atavistically pleasurable about eating simple food in the fresh air, and I don’t remember the last time my breakfast was so welcome. There’s a strange paradox when it comes to shellfish in Ireland, bivalves like mussels in particular. These foods are an enormous part of our heritage; mussel shells have been found at Irish sites dating back to Mesolithic times. Yet, today, many Irish people seem reluctant even to try mussels. We have lost something intrinsic to our lives as islanders, and it's a pity: mussels are as cheap as chips but extremely nutritious, being low in fat and packed with minerals and protein. They are also sweet, meaty and delicious, even if eaten for breakfast while a rock pokes you in the bum. Producers like Marty’s Mussels are incredibly important, keeping a part of our shared food heritage alive and helping to maintain population levels in an unforgiving – albeit beautiful – landscape. This is Irish food at its gorgeous, simple, natural best, and I’m ecstatic when Sean gives me an enormous net of mussels to bring home. Believe me when I say it’s not often that I’m glad I got out of bed at five. My mother often made us these stuffed mussels as a treat when we were younger. If you are new to eating mussels, this is a great place to begin, blanketed as they are in delicious, buttery, garlicky breadcrumbs.
Garlic breadcrumb-stuffed mussels Serves 4 1kg mussels in their shells, scrubbed and de-bearded 80g butter 80g fresh breadcrumbs 3 garlic cloves, crushed Zest of ½ a lemon 2 tbsp fresh parsley, finely chopped 1 Check the mussels and, if any are open, give them a tap against the counter. If they don’t close, discard them. 2 Put the tightly shut mussels in a large saucepan with a lid and add one tablespoon of water or white wine. Place the pan over a low heat and cover with the lid. Cook for 2-3 minutes, just until the mussels have opened. Remove the mussels from the pan and throw away any with unopened shells. 3 Carefully detach each mussel from its shell. Keeping the mussel meat in one half-shell, discard the empty half-shells. 4 Melt the butter in a saucepan over a medium-low heat. Stir in the breadcrumbs, garlic, lemon zest and parsley to combine. 5 With a teaspoon, firmly pack some of the breadcrumb mixture on top of each mussel. Place the mussels, crumb-side up, in a single layer on ovenproof plates or gratin dishes. 6 Preheat the grill to a high heat. Place the mussels under the grill for two minutes until the garlic breadcrumbs are golden and crunchy, then serve immediately. Per Serving 441kcals, 22.9g fat (11.6g saturated), 24.5g carbs, 1.3g sugars, 32.8g protein, 1g fibre, 0.978g sodium
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Gráinne Gallagher Aghabog, Co. Monaghan
"I try to eat healthily most nights of the week, but between working as a nurse and completing my Master's degree, I need something quick! This stir-fry is easy to make and really tasty, plus the leftovers make a handy lunch."
HONEY CHICKEN CASHEW STIR-FRY Serves 4 185g instant rice 2 chicken fillets, sliced 2 tbsp cornflour ½ tsp salt ½ tsp black pepper 1 tbsp vegetable oil
1 tbsp sesame oil 1 small head of broccoli, shopped into florets 100g mangetout, sliced 2 garlic cloves, crushed 1 onion, finely chopped 1 red pepper, deseeded and sliced 80g cashew nuts 1 tbsp rice vinegar 3 tbsp honey 2 tbsp low-sodium soy sauce 1 tbsp Sriracha 1 Cook the rice according to the package instructions, omitting salt and fat. 2 Combine the chicken and the next three ingredients in a bowl and toss to coat. 3 Heat the oils in a large frying pan over a
medium-high heat. Add the chicken and cook, stirring, for four minutes or until browned. 4 Increase the heat to high and add the broccoli, mangetout, garlic, onion and red pepper. Cook, stirring frequently, for five minutes or until the vegetables are slightly tender and the chicken is cooked through. Stir in the cashews. 5 Whisk the remaining ingredients in a small bowl, then stir into the pan until coated. Serve with the rice.
Per Serving 619kcals, 23.5g fat (4.7g saturated), 71.5g carbs, 17.4g sugars, 31.9g protein, 5.1g fibre, 0.563g sodium
x
e p i c e R s ' r e d Rea Gráinne Gallagher shares her favourite wholesome and filling meal for busy weeknights
66 Easy Food
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cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
68-89
IN THIS SECTION YOUR NEW SUMMER BBQ P68
Think outside the barbecue box with these inventive recipes
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SUNDAE BEST P78 You'll skip right to dessert for these incredible ice cream sundaes
IN THE MANCAVE P83
Indulge yourself this Father's Day and sink your teeth into this bad boy
THOSE LAZY, HAZY, CRAZY DAYS P84
Chill out during the good weather with one of our refreshing summer cocktails
CHALLENGE YOURSELF P86
This dessert defies all logic and is guaranteed to delight everyone at the table
Easy Food 67
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01/06/2016 10:12
cooking for fun barbecue
Summer BARBECUE YOUR NEW
Think outside the barbecue box with these inventive menus
Mini Asian duck sandwiches Serves 8 For the slaw: 2 large carrots, cut in matchsticks ½ head of red cabbage, shredded 2 tbsp sugar 2 tsp salt 4 tbsp rice wine vinegar Juice of 1 lime Salt and black pepper For the spicy aioli: 100g mayonnaise 1 garlic clove, crushed Juice of ½ a lime 2 tsp hot sauce For the duck: 4 duck breasts, skin left on 70g runny honey 3cm piece of fresh ginger, grated 30ml soy sauce 1 tsp Chinese five spice 2 garlic cloves 1 tbsp sesame oil To assemble: 8 small dinner rolls Fresh coriander 1 In a bowl, combine all of the ingredients for the slaw and stir together. Cover with cling film and set aside. 2 In a small bowl, combine all of the ingredients for the aioli and stir together. Cover with cling film and set aside. 3 Using a sharp knife, score the skins of the www.easyfood.ie
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duck breasts in a criss cross pattern. Dry the breasts with kitchen paper, season well and set aside. 4 In a bowl, combine the honey, ginger, soy sauce, five spice, garlic and sesame oil. 5 Preheat the barbecue and brush the grates with oil. Place the duck breasts on the barbecue, skin-side down. Cook for 15 minutes, brushing with the marinade throughout. Move the breasts around every few minutes to avoid sticking. 6 When ready, thinly slice the duck breasts. 7 Pile some of the slaw onto the dinner rolls. Top with the sliced duck and some fresh coriander and drizzle with spicy aioli. Per Serving 354kcals, 11.9g fat (1.3g saturated), 34.6g carbs, 14.9g sugars, 26.4g protein, 2.4g fibre, 1.096g sodium
of the lime sauce. 2 Place the peaches, sugar side down, on the centre of the barbecue. Cook for 4-5 minutes or until golden brown. Remove from grill. 3 Serve the peaches with the vanilla ice cream and drizzle with the remaining sauce.
Per Serving 248kcals, 8.2g fat (4.9g saturated), 44g carbs, 40.2g sugars, 3.5g protein, 2.3g fibre, 0.059g sodium
MAKE IT YOURS: Try replacing the peaches with slices of fresh pineapple, or use a mixture.
x MAKE IT YOURS: This recipe also works well with steak!
Grilled peaches with lime Serves 8 8 ripe peaches, halved and pitted 4 tsp brown sugar 1 tsp ground ginger Zest and juice of 1 lime 7 tbsp honey 8 scoops vanilla ice cream 1 In a small bowl, combine the lime zest, juice and honey. Dip the cut side of each peach half into the lime mixture, then dust with some sugar and ginger. Reserve the rest Easy Food 69
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MAKE IT YOURS: For a dairy-free option, simply omit the Feta
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Feta-stuffed falafels Serves 4-6 For the falafels: 4 shallots, roughly chopped 2 small carrots, roughly chopped 4 garlic cloves 1 x 400g tin of chickpeas, drained and rinsed Juice of 1½ lemons 4 tbsp tahini 4 tsp extra-virgin olive oil 2 tsp cumin Salt and black pepper 100g plain flour ½ tsp paprika 100g Feta, cubed To serve: Fattoush (see below) 1 In a food processor, whizz the shallots, carrots and garlic until finely chopped. Add the chickpeas, lemon juice, tahini, olive oil and cumin. Season with salt and black pepper and whizz for 30 seconds. 2 Add the flour and paprika and process again until fully combined into a stiff mixture. 3 Divide the mixture into eight portions. Use wet hands to shape each portion into a patty. 4 Place 1-2 cubes of Feta in the centre of each patty and encase with the mixture, ensuring the patties keep their shape. 5 Place in the fridge for 30 minutes. 6 Brush each patty with olive oil. Barbecue for 10 minutes on each side or until brown and crispy, brushing occasionally with extra oil. 7 Remove and serve with fattoush.
Per Serving 278kcals, 14.3g fat (3.9g saturated), 26.6g carbs, 2.1g sugars, 10.4g protein, 4.5g fibre, 0.341g sodium
Fattoush Serves 6 For the dressing: 4 tbsp olive oil Juice of 1 lemon 2 tsp sumac
Sumac is a tangy, lemony spice often stern used in Middle Ea an ne rra ite ed M d an n't cooking. If you ca ted gra e find it, us d. lemon zest instea
For the fattoush: 500g cherry tomatoes, halved 2 cucumbers, halved lengthways, deseeded and chopped 1 red pepper, chopped 3 small radishes, trimmed, thinly sliced www.easyfood.ie
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4 spring onions, chopped Large bunch of fresh parsley, leaves picked and coarsely chopped Small handful of mint leaves, coarsely chopped Salt and black pepper 1 tbsp sumac 2 large wholemeal pittas, toasted and torn into pieces 1 Combine the dressing ingredients in jar, seal the lid and shake to combine well. 2 In a large bowl, combine the tomatoes, cucumbers, pepper, radishes, spring onions, parsley and mint. Season with salt and black pepper, sprinkle with the sumac and toss gently to combine. 3 Add the torn pitta breads to the salad and drizzle the dressing over everything. Toss to combine, then serve. Per Serving 175kcals, 10.1g fat (1.5g saturated), 18.8g carbs, 5.7g sugars, 4g protein, 3.8g fibre, 0.04g sodium
x
Simple fish tacos Serves 4-6 (makes 12) For the corn salsa: 2 x 200g tins of sweetcorn, drained 1 orange pepper, chopped 1 green chilli, deseeded and finely chopped 1 red onion, chopped 2 tbsp fresh coriander, chopped Juice of ½ a lime, or more to taste 1 tbsp honey Salt and black pepper For the fish tacos: 1 tbsp extra-virgin olive oil, plus extra for brushing 2 garlic cloves, finely chopped Juice of ½ a lime 600g skinless, firm white-fleshed fish fillets such as cod or hake Salt and black pepper 12 small corn or flour tortillas 1 Combine all of the ingredients for the corn salsa together in a bowl. Stir to mix well and place in the fridge until ready to serve. 2 Preheat the barbecue and brush the grates with oil. 3 In a medium bowl, whisk together the olive oil, garlic and lime juice. Add the fish and turn to coat. Allow to sit for five minutes. 4 Remove the fish from the marinade, allowing excess marinade to drip off. Season
with salt and pepper and cook on the barbecue for about 12 minutes until the flesh is opaque throughout, flipping just once. 5 With a fork, break the fish into large pieces. Serve with tortillas and the corn salsa. Per Serving 283kcals, 5.1g fat (0.9g saturated), 40.9g carbs, 7.1g sugars, 22.3g protein, 5.4g fibre, 0.153g sodium
x
Top Tip
will keep in The simple syrup for months, a jar in the fridge other batch an ready to whip up ls! tai ck co of
Spicy grapefruit pitcher margaritas Serves 4 For the simple syrup: 200g sugar 250ml water For the cocktails: 60ml tequila 1 jalapeño, sliced, plus extra for serving 2-3 large handfuls of ice 60ml grapefruit juice 60ml lime juice To serve: Salt Jalapeños, sliced Grapefruit, sliced 1 In a medium saucepan, combine the sugar and water. Bring to a boil over a high heat, stirring, until the sugar has dissolved completely. Allow to cool. 2 Place the tequila in a jug and add the sliced jalapeño with its seeds. Allow to infuse for 30-45 minutes. 3 Add the ice to a pitcher, then pour in the infused tequila. Add 30ml of the simple syrup along with the rest of the ingredients. Stir well to combine everything together. 4 Taste and add more of the simple syrup if you prefer a sweeter cocktail. 5 Place some salt on a saucer. Wet the rims of four glasses and dip into the salt. 6 Divide between the glasses and garnish with slices of grapefruit and jalapeño.
Per Serving 77kcals, 0.1g fat (0g saturated), 10.2g carbs, 1.5g sugars, 0.3g protein, 0g fibre, 0.1 g sodium
x Easy Food 71
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Simple fish tacos with spicy grapefruit pitcher margaritas
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01/06/2016 10:14
MAKE IT YOURS: Feel free to mix up the calzone filling using your favourite pizza toppings.
Mushroom and prosciutto calzones Makes 4 large calzones For the base: 300g strong bread flour 1 tsp instant yeast 1 tsp salt 200ml warm water 1 tbsp olive oil, plus extra for drizzling For the filling: 2 tsp olive oil, plus extra for brushing 200g mushrooms, thinly sliced Salt and black pepper 250g ball of Mozzarella, sliced 2 tbsp fresh thyme leaves 4-6 tbsp Mascarpone 4 slices of prosciutto 1 Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in the warm water and olive oil and bring together with a wooden spoon until you have a soft, wet dough. 2 Turn onto a lightly floured surface and knead for five minutes until smooth. Cover with a tea towel and set aside for one hour. 3 Heat the olive oil in a pan over a medium heat and cook the sliced mushrooms with a generous pinch of salt and black pepper for 5-6 minutes until soft. Set aside to cool. 4 Knead for 2-3 minutes, then split into four balls. On a floured surface, roll out the dough into four rounds, each about ½cm thick. 5 On half of the dough, arrange some of the mushrooms, Mozzarella, thyme and a dollop of Mascarpone. Tear a slice of prosciutto over each round. 6 Fold the dough over to enclose the filling. Roll up the edges with your fingers to close tightly and prevent leaking. Lightly brush both sides with olive oil. 7 Place the calzones on the barbecue and cover. Cook for four minutes until the dough is firm and golden brown, then flip them over and cook for another four minutes. Serve with the lemon-Parmesan rocket salad.
Per Serving 536kcals, 20.9g fat (9.2g saturated), 57.1g carbs, 2g sugars, 32.5g protein, 3.4g fibre, 1.137g sodium
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Lemon-Parmesan rocket salad Serves 4 40g Parmesan, grated 5 tbsp extra-virgin olive oil 2 tbsp lemon juice 1 tsp lemon zest, grated Salt and black pepper 120g rocket 200g cherry tomatoes, halved
1 Place the first four ingredients in a food processor and whizz to combine. Season to taste with salt and black pepper. 2 Combine the rocket and tomatoes in a large bowl. Add enough dressing to coat the salad and toss to combine. Per Serving 201kcals, 20g fat (4g saturated), 3.7g carbs, 2.1g sugars, 4.5g protein, 1.2g fibre, 0.144g sodium
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Beer-glazed chicken wings Serves 4 900g chicken wings 1 tbsp salt 750ml stout For the glaze: 150g brown sugar 4 tbsp Dijon mustard 60ml stout 1 tbsp hot sauce 1 Place the wings in an even layer in a baking dish. Sprinkle on all sides with salt. Pour the stout over the wings until completely covered (add additional stout if necessary). Cover and refrigerate for 30 minutes or up to six hours. 2 Remove the wings and rinse well. Dry thoroughly with kitchen paper. 3 Preheat the barbecue to medium-high. 4 In a bowl, stir together all of the ingredients for the glaze. 5 Brush the chicken wings with the glaze until well coated. 6 Barbecue the wings on all sides for 25-30 minutes until cooked throughout, brushing with extra glaze every few minutes. Per Serving 595kcals, 17.3g fat (4.6g saturated), 38.7g carbs, 36.5g sugars, 65.8g protein, 0.5g fibre, 0.989g sodium
x
Blue cheese potato salad Serves 6 900g new potatoes, chopped into chunks 50ml olive oil 1½ tbsp white wine vinegar 5 spring onions, chopped ½ tsp salt 1 tsp black pepper 4 streaky bacon rashers, grilled until crispy, then crumbled 50g blue cheese, crumbled 1 Bring a large pot of salted water to the boil and cook the potatoes for 8-10 minutes until tender but still firm. Drain well, then allow to cool slightly for 2-3 minutes. 2 In a large bowl, whisk together the oil, vinegar, spring onions, salt and pepper. Add the still-warm potatoes, bacon and cheese and toss to coat.
Per Serving 296kcals, 17.4g fat (5g saturated), 25.2g carbs, 2.1g sugars, 10.7g protein, 4g fibre, 0.706g sodium
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01/06/2016 10:17
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01/06/2016 17:00
Fire up the grill and feel the heat of the fiesta this summer with sizzling sausages, chargrilled chicken and juicy burgers for an authentic grilling experience. With inspiration taken from America's Deep South, smokey flavoured meats, sizzling marinades, tropical salads and refreshing teas will whisk you away to warmer climates. Add a flavoursome punch to your grill this summer with the new Ragin’ Cajun Chicken Flatties (€6.49) inspired by New Orleans or the Mexican Chicken Tenders. Fire up palettes with lots of new flavours launched across chicken and fish, so sizzle the taste buds with the Malagueta Chilli Hot Sauce (€2.59 for 150ml) or Creole Paste (€2.99 for 200g), taking your barbecue experience to the next level. Enhance your BBQ burger experience by adding the Monterey Jack and Applewood Cheese and Bacon Burger Toppers (€2.99 for 80g) or the Amarillo Chilli Relish (€2.99 for 200g) to give sausages extra flavour. Salads have been given a colourful carnival makeover this summer, from the Chipotle Potato Salad to the Mexican Rice, Quinoa & Avocado Salad (€2.99 for 205g), with tangy lime dressing. Finish off the perfect BBQ with authentic Key Lime Pie Ice Cream (€4.59 for 378g), decadent Mud Pie Ice Cream (€4.59 for 378g) or the dramaticlooking Dragon Fruit & Watermelon Lollies (€4.59 for four).
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01/06/2016 14:18
Sundae Best These ice cream concoctions are the perfect treat any day of the week
78 Easy Food
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cooking for fun ice cream
Sundae cupcakes Makes 7
For the cupcakes: 110g butter, at room temperature 110g caster sugar 2 eggs, lightly beaten 1 tsp vanilla extract 110g self-raising flour 1-2 tbsp milk To serve: Vanilla, mint chocolate chip and strawberry ice creams, slightly softened Chocolate dessert sauce Hundreds and Thousands Cocktail or Maraschino cherries Wafers 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4 and line seven of the cups in a 12-cup muffin tin with paper cases. 2 Beat the butter and sugar in a mixing bowl for a few minutes until light and fluffy. Gradually beat in the eggs until combined, then beat in the vanilla extract. 3 Beat in the flour until just incorporated, then stir in the milk to loosen the mixture. 4 Divide the batter among the cases and bake for 10-15 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely to room temperature. 5 When the cupcakes have cooled, add a round scoop of softened ice cream to the top of each. You want the ice cream to be easily scoopable, but not too runny. 6 Transfer the cupcakes to the freezer for 30 minutes for the ice cream to firm up. 7 When ready to serve, remove from the freezer and leave to sit at room temperature for five minutes. Top with chocolate dessert sauce, Hundreds and Thousands and a cherry. Add a wafer to each. Per Serving 309kcals, 16.3g fat (9.9g saturated), 37.9g carbs, 28.9g sugars, 4.7g protein, 1.1g fibre, 0.123g sodium
Monkey business Serves 4
For the peanut butter sauce: 100g caster sugar 2 tbsp water 60g butter 60ml double cream 1 tbsp smooth peanut butter www.easyfood.ie
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To serve: 500ml salted caramel ice cream 4 small ripe bananas, halved vertically Toffee popcorn A handful of salted peanuts, chopped Chocolate dessert sauce 1 Combine the sugar and water in a saucepan over a medium heat. Cook for five minutes, without stirring, until the sugar is golden. 2 Stir in the butter and cream until combined.
Bring to a simmer, then remove from the heat and stir in the peanut butter. 3 Add a few scoops of salted caramel ice cream to four long, shallow dishes. Add a banana slice to each side of the ice cream. Top with the popcorn and peanuts and a drizzle of the peanut butter and chocolate sauces. Per Serving 563kcals, 32.2g fat (17.4g saturated), 68.5g carbs, 54.2g sugars, 7.1g protein, 4g fibre, 0.174g sodium
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Espresso yourself
Serves 4
For the chocolate espresso sauce: 120ml espresso 20g cocoa powder 60g caster sugar Pinch of salt Âź tsp vanilla extract To serve: 500ml coffee-flavoured ice cream Amaretti biscuits, crushed Maltesers, crushed Whipped cream Chocolate wafer straws
80 Easy Food
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1 Whisk the espresso, cocoa powder and sugar in a small saucepan over a medium heat until combined. Heat until the sugar and cocoa powder have dissolved and the mixture starts to thicken. Stir in the salt and vanilla extract and remove from the heat. Leave to cool slightly. 2 Add a few scoops of coffee-flavoured ice cream to four glasses. Pour over some of the mocha sauce. Top with crushed Amaretti biscuits and Maltesers and a dollop of whipped cream. Add a chocolate wafer straw to serve.
Per Serving 370kcals, 21.3g fat (11.3g saturated), 68.1g carbs, 59.4g sugars, 7.4g protein, 3g fibre, 0.127g sodium
JUNE/JULY 2016
01/06/2016 10:21
cooking for fun ice cream
Apple crumble Serves 4
For the ice cream: 2 large Granny Smith apples, peeled, cored and chopped 60g light brown sugar 2 tbsp butter ¾ tsp ground cinnamon ¼ tsp fine sea salt 500ml vanilla ice cream, softened For the crumble: 90g plain flour 40g oats
75g light brown sugar 60g caster sugar ¼ tsp cinnamon 100g cold butter, cubed To serve: Salted caramel dessert sauce 1 Combine the apples, brown sugar, butter, cinnamon and salt in a saucepan over a medium heat. Cook, stirring often, for 10 minutes until the apples have softened. Remove from the heat and leave to cool. 2 Transfer the ice cream to a baking dish. Add
the cooled apple mixture and swirl through the ice cream with a spatula. Cover with clingfilm and freeze for at least one hour until firm. 3 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Combine the flour, oats, sugars and cinnamon in a large mixing bowl. Rub in the butter until the mixture is crumbly. 4 Spread the crumble out on a baking tray and bake for 15 minutes, tossing halfway through, until golden and crunchy. Allow to cool. 5 Add a layer of the crumble mixture to the bottom of serving jars. Add a scoop of ice cream and a drizzle of salted caramel sauce. Repeat these layers top and finish with a final drizzle of sauce and a bit of the crumble. Per Serving 736kcals, 35.5g fat (21.8g saturated), 103g carbs, 73.5g sugars, 6.9g protein, 4.7g fibre, 0.374g sodium
Anna Jane Kingston “Who doesn't love a good humble crumble – except this one is a much fancier version of the one that I'd usually make. Overall, this recipe is easy to follow and the hardest work you'll have to do is peeling and chopping the apples! My friends were in awe of the layered presentation and loved the hint of saltiness combined with sweet. This is a great recipe idea for a dinner party, and you could make smaller portion sizes if you wanted to. All in all, this is a simple yet very impressive after-dinner treat.”
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Victoria sundae
To serve: 1 Madeira cake, cut into cubes 1l vanilla ice cream Whipped cream 6 shortbread biscuits, roughly crushed
Serves 6
For the strawberry sauce: 400g strawberries, stemmed and quartered 50g caster sugar 1 tsp cornflour Juice of ½ a lemon 82 Easy EasyFood Food
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1 Combine all of the ingredients for the strawberry sauce in a saucepan over a medium heat. Bring to a gentle simmer and cook, stirring occasionally, for 10 minutes until the strawberries have softened. Remove from the heat and leave to cool.
2 To serve, add a few cubes of cake to the bottom of clear glasses. Top with some of the strawberry sauce and ice cream. 3 Continue layering to the top and finish with some whipped cream, a drizzle of strawberry sauce and the crushed biscuits. Per Serving 575kcals, 27g fat (16.4g saturated), 77.5g carbs, 53.2g sugars, 7.9g protein, 3.2g fibre, 0.587g sodium
JUNE/JULY 2016 winter special 2008
01/06/2016 10:21
cooking for fun father’s day
STEAK SANDWICH STEAK SANDWICHES WITH HORSERADISH MAYO Serves 4 20g butter 1 tbsp olive oil 70g dark brown sugar 2 large onions, sliced 125ml red wine vinegar 3 tbsp mayonnaise 1 tbsp horseradish sauce 400g bavette steak, at room temperature Salt and black pepper 1 rustic baguette or ciabatta, cut into four Relish of your choice 2 handfuls of rocket or watercress
bash with a rolling pin until they are all roughly the same thickness. Season generously with salt and black pepper. 4 Cook the steaks on the barbecue for 2-3 minutes per side or until cooked to your liking. 5 Remove to a plate, cover with foil and allow to rest for 6-8 minutes. Slice against the grain. Stir any juices released into the onions. 6 Spread some horseradish mayo and relish into the halved baguettes. Layer over some rocket or watercress, caramelised onions and the steak. Sandwich together and press down lightly.
Cover
Cook the
Per Serving 570kcals, 17.6g fat (5.8g saturated), 58.6g carbs, 21.1g sugars, 42.3g protein, 2.7g fibre, 0.486g sodium
1 Heat the butter, olive oil and sugar in a large frying pan over a medium heat. Add the onions in a single layer and cook for five minutes. Pour in the red wine vinegar, cover with a lid and reduce the heat to low. Cook for 25-30 minutes or until golden and caramelised, checking every few minutes and adding a splash of water if the pan becomes too dry. 2 In a bowl, combine the mayonnaise with the horseradish sauce. Stir together and set aside. 3 Preheat the barbecue to a high heat. Cover the steaks with cling film and
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3's Sa Tune in to TV th to June at 9am 18 on Saturday is th e ar ep pr e w cook along as e for h – just in tim steak sandwic y! Da Father's
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Those lazy, hazy, crazy days Chill out during the good weather with one of our refreshing summer cocktails
MAKE IT YOURS: For a more grown-up flavour, add a 5cm piece of peeled, grated ginger with the lime juice and strawberries.
Strawberry limeade
Cucumber mint gin fizz
Makes about 1½ litres
Makes 1
Combine 250ml water and 200g sugar in a small pot and bring to a boil over a high heat. Cook for 3-4 minutes, stirring, until the sugar has dissolved completely. Remove from the heat and allow to cool. In a blender, combine the cooled simple syrup with 250ml freshlysqueezed lime juice (juice of about 8-10 limes) and 600g sliced strawberries. Blend until smooth, then pour through a fine mesh sieve. Pour the strawberry limeade into a pitcher and stir in 350ml sparkling water. Taste and add more water, if necessary. Cover and keep chilled in the fridge until ready to serve. Serve garnished with ice cubes, sliced strawberries and lime wedges.
Combine 250ml water, 200g sugar and a handful of torn mint leaves in a small pot and bring to a boil over a high heat. Cook for 3-4 minutes, stirring, until the sugar has dissolved completely. Remove from the heat, cover the pot and allow the mint to infuse the syrup for 30 minutes. Pour the syrup through a fine mesh sieve and discard the mint leaves. Store the minted syrup in the fridge until ready to use. When ready to serve, place some ice cubes in a tall glass and add 30ml lime juice, 60ml gin and 30ml of the minted syrup. Top up with sparkling water and garnish with sliced cucumber and lime. Add some more minted syrup to taste, if desired.
Per Serving 167kcals, 0.6g fat (0g saturated), 41.9g carbs, 39.1g sugar, 1g protein, 2.2g fibre, 0.01g sodium
Per Serving 285kcals, 0.2g fat (0g saturated), 34.7g carbs, 0.7g sugar, 0.2g protein, 0g fibre, 0.036g sodium
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Cucumber mint gin fizz
Strawberry limeade 84 Easy Food
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cooking for fun summer cocktails
Aperol spritz
Pineapple mojitos
Place a handful of ice cubes in a large wine glass. Half-fill the glass with sparkling wine. Add Aperol to fill two-thirds of the remaining space. Top up the glass with soda water. Stir to combine and garnish with an orange slice. Repeat as desired.
Place 120g fresh pineapple chunks, 10 mint leaves and 1 tbsp brown sugar in a cocktail shaker and muddle using a cocktail muddler or wooden spoon. Add some ice and shake together with 120ml light rum and the juice of ½ a lime until chilled. Strain into two glasses and top with soda water. Garnish with pineapple chunks and mint leaves.
Makes 1
Per Serving 168kcals, 0g fat (0g saturated), 2.7g carbs, 1.5g sugar, 0.1g protein, 0.4g fibre, 0.004g sodium
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Makes 2
Per Serving 186kcals, 0.3g fat (0g saturated), 13.5g carbs, 10.6g sugar, 0.8g protein, 1.6g fibre, 0.009g sodium
The spritz is a ubiquitous Ita lian cocktail, ofte n served as an aperitivo, or pre-dinner dr ink.
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Pineapple mojitos
Aperol spritz
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e g n e l l a h C YOURSELF
86 Easy Food
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cooking for fun challenge yourself 1
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This dessert defies all logic and is guaranteed to delight and amaze everyone at the table
Double chocolate baked Alaska Serves 10
For the chocolate cake base: 1l chocolate chip ice cream, softened slightly 50g dark chocolate, broken into pieces 125g butter, softened, plus extra for greasing 125g caster sugar 2 eggs, beaten 125g self-raising flour, sifted For the meringue: 3 egg whites 200g caster sugar Pinch of cream of tartar 1 For the base, line a one-litre pudding basin with two layers of cling film, leaving enough hanging over the edges to cover the sides of the basin. 2 Place the ice cream in the basin and press down with the back of a spoon to get a smooth surface. Tap the basin sharply against the counter to get rid of any air holes. Cover the top with the overhanging cling film and place in the freezer. 3 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4. Lightly grease a 16cm cake tin with butter and line the base with a circle of parchment paper. 4 Place the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not touching the water. Leave until just melted, stirring occasionally, then remove from the heat and set aside. 5 In a large bowl, cream the butter until soft. Add the sugar and beat until fluffy. 6 Gradually add the eggs, beating constantly. www.easyfood.ie
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7 Beat in the melted chocolate. 8 Sift over the flour. 9 Gently fold it in until just combined. 10 Pour the batter into the prepared cake tin. 11 Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Remove the cake from the oven and turn the temperature to 220ËšC/200ËšC fan/gas mark 7. 12 Allow the cake to cool down in the tin for 10 minutes, then loosen around the edges with a small, sharp knife and carefully remove the cake. Place on a wire rack to cool fully. 13 In a large, very clean bowl, whisk the egg whites until they form soft peaks. 14 Add half of the caster sugar and the cream of tartar and whisk until the mixture is glossy and forms stiff peaks. 15 Use a rubber spatula to fold in the remaining sugar. 16 To assemble, once the cake has cooled, place it in the middle of a baking tray with no lip. 17 Remove the ice cream from the freezer. Use the cling film to pull the ice cream out of the bowl and place it upside down on top of the cake. Remove and discard the cling film. 18 Working quickly, spread the meringue thickly over the ice cream and cake, working right down to the baking tray and spreading it into peaks. Place in the centre of the oven for 3-4 minutes or until the meringue is golden and set on the outside. Carefully transfer the finished baked Alaska to a serving plate and serve immediately.
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Per Serving 424kcals, 19.3g fat (11.9g saturated), 59.6g carbs, 48.2g sugars, 6.1g protein, 0.9g fibre, 0.147g sodium
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cooking for fun challenge yourself 14
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17 MAKE IT YOURS: For a more adult treat, use coffee ice cream in place of the cho colate. To save time, use a shop-bought chocolate cake instead of making one. If you want, you can place the Alaska in the freezer for an hour after spreading on the meringue; it will take 7-8 minutes in the oven if coming from the freezer.
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02/06/2016 10:17
kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
92-101
IN THIS SECTION OH BABY, BABY P92
Give your children the best start in life with wholesome, homemade baby food
www.easyfood.ie
EF113_XX Intro Pages New.indd 91
BE HYDRATIONHAPPY P94
Our Home Economics expert stresses the importance of staying hydrated this summer
EASY JUNIORS P95
These simple treats are ideal for beginner bakers
APPRENTICE CHEF ALL-STARS P98
These young cooks from Munster impressed with skills worthy of any restaurant kitchen
Easy Food 91
01/06/2016 14:51
Oh, baby baby Give your children the best start in life with wholesome, homemade baby food
Cauliflower purĂŠe
Pea purĂŠe
r Suitable fo are o h w s ie bab on g in rt just sta solids.
Suitable fo r babies wh o are just startin g on solids.
92 Easy Food
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kids' kitchen baby food
Cauliflower purée
Makes 4 portions Chop one-third of a head of cauliflower into florets and steam or boil over a high heat for 8-10 minutes or until very soft. Purée the cauliflower using a stick blender. Pass the purée through a fine mesh sieve to remove any chunks. Make the purée thinner by adding a little formula or breast milk, or a little of the cauliflower cooking water, if desired.
Top Tip
Up until now, your baby has only consumed sweet milk. As a result, he or she is likely to be more interested in fruit purées than vegetable ones, but it’s important to provide more savoury options than sweet in order to develop a taste for non-sweet foods.
Pea purée
Makes 4 portions Steam or boil 100g frozen peas in a saucepan over a medium-high heat for 6-8 minutes until very soft. Purée the peas using a stick
blender. Pass the purée through a fine mesh sieve to remove any pieces of skin. Make the purée thinner by adding a little formula or breast milk, if desired.
Top Tip Peas are surprisingly full of protein, as well as being rich in fibre and a good source of omega 3s.
Plum purée
Makes 4 portions Halve, stone and then quarter 6 ripe plums. Place into a small saucepan and add just enough water to cover them. Simmer over a medium-high heat for 6-8 minutes until very tender. Drain the plums, reserving a little of their cooking liquid. Purée the plums using a stick blender. Pass the purée through a fine mesh sieve to remove any pieces of skin. Make the purée thinner by adding a little of the cooking water, if desired.
Plum purée
r Suitable fo ho are w s ie b a b ing on just start solids.
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EF113_92-93_Baby Food.indd 93
Top Tip Sugar in food and drinks, even at
this early stage, will lead to tooth decay in the future and pave the way to developing a sweet tooth. Avoid adding any sugar or honey to your homemade baby food.
Beef, carrot and tomato purée
Makes 4 portions Heat 1 tbsp olive oil in a small pan over a medium-high heat. Add 2 peeled and chopped carrots and cook for 3-4 minutes. Add 200g lean beef mince, 2 chopped tomatoes and 180ml water and bring to a boil. Cover and simmer gently for 18-20 minutes. Remove from the heat and purée to a coarse consistency using a stick blender.
Top Tip Beef is a very good source of both iron and protein.
Beef, carrot and tomato purée
This is a chun kier purée, suita ble for babies who have already been on solids for at least 3-4 weeks.
Easy Food 93
01/06/2016 10:44
Be hydrationHAPPY
Julie Sweeney of Davis College, Mallow, Co. Cork stresses the importance of staying hydrated during the summer months
S
ummer is a time for basking in warm sunshine, lying on the beach and soaking up the rays… but it’s also a time when temperatures (hopefully!) soar. With this in mind, it’s important to keep hydrated. Experts recommend 6-8 glasses (or 1½-2 litres of water) per day.
Try these tips to keep hydrated this summer: • Carry a bottle of water with you at all times. • Refill often. Aim to drink at least one bottle by mid-morning, another by lunch and another throughout the afternoon. • Keep a jug of water in the fridge at all times. • Add a sliced lemon/orange or a handful of fresh berries to flavour the water. You can top up with water as necessary, and a freshly sliced lemon should last three days, if kept in the fridge. • If you need extra encouragement, try flavouring the water with some cordial, preferably with no added sugar and diluted appropriately. Bear in mind, however, that the Irish Nutrition and Dietetic Institute advises that “squash/ cordial is not recommended as a daily drink. The acidic nature and sugar content can increase the risk of tooth decay, and most types of squash, including no-added-sugar varieties, contain artificial sweeteners at a level which is not recommended for children.” (INDI ‘Drinks for children aged 5-12 years’ factsheet June 2013.) • Avoid energy drinks. They are specially designed for those who engage in strenuous exercise and have a very high salt content not suitable for daily consumption.
Obviously, water in itself is sufficient, but why not jazz things up a bit by making your own summer drinks? Milkshakes are always popular with children and are a great way to up their calcium intake, important for healthy bones and teeth. Smoothies continue to grow in popularity and are a great way to sneak some extra fruit and vegetables into a child’s diet. Here’s a simple recipe for good old-fashioned homemade lemonade to get you started.
94 Easy Food
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Homemade lemonade Serves about 10-12
For the lemon sugar syrup: 3 lemons (washed to remove wax) 150ml water 225g caster sugar For the lemonade: 1.5l water, still or sparkling Ice cubes Lemon slices 1 Gently peel the rind off the lemons, taking care not to include any of the white pith. 2 Place the rind into a saucepan with the water. Cover and simmer for five minutes without letting it boil. Remove from the heat. 3 Juice the lemons into a large bowl and add the sugar. Strain the liquid from the pan into the bowl and stir until the sugar has dissolved. (This lemon syrup can be refrigerated for use at a later date.) 4 To make the lemonade, dilute the syrup with still or sparkling water, allowing one part lemon syrup to five parts water per glass. Add ice cubes and garnish with slices of lemon. Per Serving 131kcals, 7.7g fat (0g saturated), 14.5g carbs, 2.5g sugars, 1.3g protein, 0g fibre, 0.002g sodium
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01/06/2016 10:46
kids’ kitchen easy juniors
EASY JUNIORS These simple treats are ideal for beginner bakers
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juniors
:-)
Easy Food
ep! and ke Cut out
Jam tartlets
1
2
Makes around 24
2 x 320g sheets of frozen shortcrust pastry, thawed 100g Fruitfield jam or marmalade 1 Start by preheating the oven to 200ËšC/180ËšC fan/ gas mark 6, then gently unroll the pastry. 2 Use a biscuit cutter to stamp out 12 small circles from each sheet. 3 Nestle the pastry pieces into the holes of two 12-cup mini muffin tins or mince pie tins. 4 Prick the bottoms with a fork. 5 Spoon a bit of Fruitfield jam or marmalade into each tartlet. 6 Use small biscuit cutters to stamp out shapes from the leftover pastry, then place them on top of the jam. Bake for 12-15 minutes until golden.
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Per Serving 131kcals, 7.7g fat (0g saturated), 14.5g carbs, 2.5g sugars, 1.3g protein, 0g fibre, 0.002g sodium
Easy Food RECOMMENDS
We recommend using Fruitfield Jams. The experts at Fruitfield have been making preserves for over 160 years and are proud to produce one of Ireland's best-loved ranges of marmalades. They have recently re-launched their range of jam with a new improved taste and look. We think you will agree they are bursting with flavour for all the family to enjoy.
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APPRENTICE CHEF ALL-STARS These young cooks from Munster impressed with skills worthy of any restaurant kitchen A group of 24 students from across Cork, Kerry and Limerick competed in the fourth annual Apprentice Chef programme, with four being awarded the top prizes for best dishes and best project. What is the Apprentice Chef programme? Established by Mark Doe of Just Cooking Cookery School and Mark Murphy, senior lecturer in Culinary Arts at IT Tralee and sponsored by Flogas Ireland and Fáilte Ireland, the Apprentice Chef programme aims to promote the importance of healthy food and to encourage young people to consider a culinary career. Over 500 students enrolled in the programme and, since October 2015, have enjoyed a series of demonstrations and workshops from culinary professionals. From that initial 500, the finalists were
Second Place Rachel Wharton Age 15 Buttevant, Co. Cork St. Mary's School
First Place George Hennessy Age 16 Dungourney, Co. Cork Midleton College
narrowed down to 24, who were invited to cook their dishes for a panel of chef judges at IT Tralee. Having been mentored by accomplished Kerry chefs Mark Doe and Louise Brosnan and supported by nutritional therapist, Susie Cox, each dish had a “Good Mood Food” influence. We were delighted to be there on the final cook-off day, and are so proud of all the young chefs and their projects. From the genuine passion coming from their mentors and the event organisers to the contestants' professionalism and dedication, there is definitely some exciting talent on the horizon in Ireland’s culinary industry!
Third Place Aoife McMahon Age 16 Midleton, Co. Cork St. Aloysius College
Best Project Stephanie Kearney Age 18 Buttevant, Co. Cork Coláiste Pobail Naomh Mhuire
PHOTOGRAPHY Ian Cronin 98 Easy Food
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kids' kitchen apprentice chef
Roast loin of local lamb
ac 1st pl
Serves 4
e
George Hennessy
For the lamb: White bread or brioche, crusts removed ½ tsp fresh thyme ½ tsp flat-leaf parsley A handful of pine nuts 1 tbsp Dijon mustard Salt and black pepper 1 rack of lamb For the redcurrant jus: Olive oil 1 scrag end of lamb (or piece of lamb neck) ¼ onion, diced 1 tsp redcurrant jelly 50ml red wine 4-5 peppercorns Pinch of chopped thyme Pinch of chopped rosemary 1 garlic clove, crushed Water, if needed For the potatoes: 12 small potatoes Butter 1 tbsp fresh thyme 120ml chicken stock For the salsa verde: Small handful of fresh mint 1 tbsp capers Olive oil
Top Tip
e sts of th mb consi Eye of la meat referred to of the loin portion ye" from as the "e lamb. The eye is e e, area of th th the backbon , a nderloin underne te e th t to and nex by bone. It is very d ld separate neless meat so o tender, b fat removed. with the
To serve: Baby carrots 2 star anise Tomatoes on the vine Baby beetroot in a jar 1 Place the white bread (or brioche) for the crust into a food processor and blitz into crumbs. Add the thyme and parsley and blitz again to combine. 2 Add the pine nuts to a dry, ovenproof pan and warm over a medium heat until fragrant and golden brown. Remove from the pan, chop finely and add to the breadcrumb mixture. Stir in the mustard and a pinch of salt and black pepper until combined. 3 Peel and shape the potatoes into cylinder shapes and place in water. 4 To make the jus, heat some oil in the pan over a medium-high heat and brown the scrag end of lamb (or lamb neck) on all sides for 5-6 minutes. 5 Pour out any excess fat from the pan, reduce the heat and add the onion. Cook for five minutes until softened. 6 Add the redcurrant jelly and wine and cook www.easyfood.ie
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until reduced by half. 7 Add the peppercorns, thyme, rosemary and garlic. Add some water if it appears too thick. 8 Simmer until it reaches a sauce consistency, skimming off any froth from the top. Sieve the sauce and set aside. 9 Cut away the bones and fat from the lamb to get the eye of the lamb (see tip box); try to keep the fat in one large piece. Discard the bones and reserve the fat for later. 10 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and heat some more oil in the pan over a high heat. Season the lamb well and add to the hot pan to sear on all sides. 11 Remove from the heat and, when cool enough to handle, wrap the lamb in the fat that had been removed previously. Tie a string around to secure it and place on a baking tray. Bake in the oven for 10-12 minutes. 12 Wipe out the frying pan with a ball of kitchen paper. Melt some butter in the pan over a medium-high heat and cook the potatoes on all sides until golden brown. 13 For the salsa verde, combine the mint, capers and some olive oil in a blender or the bowl of a food processor until a pesto-like
consistency is reached. 14 Remove the lamb from the oven and smear on the breadcrumb crust. Return to the oven for 10 minutes. 15 Season the potatoes with thyme and pour in the chicken stock. Bring to a simmer, cover the pan with a lid and place in the oven for 15 minutes until tender. 16 Remove the lamb from the oven, transfer to a chopping board and leave to rest. 17 Steam the carrots with the star anise until the carrots are just cooked. 18 Toss the tomatoes with oil on a baking tray and place in the oven to roast for 5-7 minutes until just softened. 19 Slice a few of the baby beetroot into cubes, then purée a few more in a blender to make a purple liquid; this will be used for presentation on the plate. 20 Use a slotted spoon to remove the potatoes from the chicken stock. 21 Swirl the salsa verde and beetroot purée on warmed plates to form the presentation. 22 Slice the lamb and add to the plates along with the tomatoes, potatoes, beetroot and carrots. Serve the jus on the side for pouring. Easy Food 99
01/06/2016 15:34
lace 2nd p
Rachel Wharton
Trio of desserts Serves 4
For the profiteroles: 50g Stork margarine 150ml water 70g strong flour 2 eggs 50ml fresh cream, whipped For the butterscotch sauce: 40g brown sugar 125ml cream 25g butter For the vanilla panna cotta: 2.5g Carrageen Moss 35ml milk 1 vanilla pod, seeds scraped out Zest of ½ a lemon 147.5ml double cream 35g icing sugar Sprig of mint For the sable biscuits: 200g plain flour 50g icing sugar, plus extra to dust 100g unsalted butter, cubed 1 medium egg Flaked almonds For the rhubarb compote: 100g rhubarb, cut into 2.5cm pieces 1 tbsp caster sugar ½ thumb-sized piece of ginger 1.25cm cinnamon stick 57.5ml Longueville house cider 1 tbsp fresh basil, chopped Fresh mint, to serve For the chocolate fondant: 50g butter, plus 12.5g melted 10g cocoa powder 50g Milseán 70% chocolate
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1 egg, plus 1 egg yolk 50g golden caster sugar 50g plain flour For the raspberry coulis: 125g raspberries 1 tbsp icing sugar 25ml water For the profiteroles: 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking tray with parchment paper. Melt the margarine and water in a saucepan over a moderate heat. Bring to the boil, then remove instantly from the heat and beat in the flour. 2 When the mixture has cooled slightly, lightly beat in the eggs one at a time. Pipe the choux pastry into rounds on the tray. Bake for about 15 minutes. 3 Cut a slit into the bottom of each profiterole when they come out of the oven to release the air. Place on a wire rack to cool completely. Fill with freshly whipped cream. 4 For the butterscotch sauce, simmer the brown sugar, cream and butter in a saucepan for two minutes, then allow to cool. For the panna cotta, sable biscuits and rhubarb compote: 1 Place Carrageen Moss into cold water to soak and soften. Combine the milk, vanilla pod, vanilla seeds, lemon zest and half the cream into a pot. Simmer gently for 10 minutes or until reduced by one-third. 2 Stir in the Carrageen Moss until the mixture starts to thicken. Allow to cool. 3 Whip the icing sugar together with the remaining cream. 4 Sieve the cream mixture to remove the vanilla pods and Carrageen Moss. Mix the two cream mixtures together. 5 Divide the mixture into glasses/moulds and place in the fridge to set. 6 Place the flour and icing sugar for the sable biscuits into a mixing bowl. Rub in the butter until crumbly.
7 Beat in the egg to form a dough. Roll out the mixture on a floured work surface until it is the thickness of a 10 cent coin. Use a 5mm biscuit cutter to stamp out rounds and place on a baking tray lined with parchment paper. 8 With the oven still preheated to 180˚C/160˚C fan/gas mark 4, bake the biscuits for eight minutes until lightly golden. Leave to cool, then dust with icing sugar. 9 For the rhubarb compote, combine the rhubarb and sugar in a saucepan over a medium heat. Cook until the rhubarb is soft. 10 Remove from the heat and add the ginger, cinnamon and cider, cover with a lid and leave for 20 minutes. Stir in the basil once cooled and remove the cinnamon stick. 11 Top the panna cotta with some of the rhubarb compote, accompany with sable biscuits, spun sugar and a sprig of mint. For the chocolate fondants: 1 First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of small (75ml) pudding moulds. Place in the fridge or freezer. 2 When cold, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder. Tip the mould so the powder completely coats the butter. 3 Place a bowl over a saucepan of barely simmering water. Add the chocolate and remaining butter and leave to melt. Remove from the heat and stir until smooth. Leave to cool for about 10 minutes. 4 In a separate bowl, whisk the egg yolk and sugar until thick and pale; the whisk should leave a trail. Sift the flour into the mixture, then beat together. 5 Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until the mixture is completely combined to a loose cake batter. 6 Tip the fondant batter into a jug, then evenly divide between the moulds. Chill for at least 20 minutes or up to the night before. 7 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the moulds on a baking tray and bake for about four minutes (for a 75ml mould) until the fondants are pulling away from the sides of the moulds and the tops have formed a crust. Remove from the oven and leave to sit for one minute before turning out. 8 Remove gently from the moulds and sit a fondant in the middle of each plate. 9 For the raspberry coulis, place the raspberries, water and icing sugar in a hand blender. Blend until smooth. Sieve the purée to remove any seeds. JUNE/JULY 2016
01/06/2016 15:41
kids' kitchen apprentice chef
lac 3rd p
e
Aoife McMahon
Spinach and mushroom stuffed chicken roulade Serves 4
10 tbsp rapeseed oil 6 medium closed-cup mushrooms, finely chopped 1 small onion, sliced 2 garlic cloves, crushed 2 sprigs of fresh thyme Salt and black pepper 1 medium sweet potato, peeled and chopped into 1cm cubes 2 large potatoes, peeled 600ml chicken stock 120g butter 3 carrots, peeled and roughly chopped A small bunch of fresh coriander, chopped 2 spring onions, chopped 100g crumbly goat’s cheese 25g pine nuts, toasted in a dry pan 4 sheets of filo pastry www.easyfood.ie
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4 tbsp sesame seeds 2 part-boned chicken breasts, with skin 12-14 large spinach leaves 1 small leek, halved lengthwise and sliced into half-moon shapes A small handful of fresh parsley, chopped 1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Heat one tablespoon of the oil in a frying pan over a low heat. Cook the mushrooms, onion and half of the garlic for 5-7 minutes until soft. Add the thyme leaves from one of the sprigs, then season well with salt and pepper. Remove from the heat and leave to cool. 2 Add the sweet potato to a roasting tray and toss with a drizzle of the oil. Roast for 20 minutes or until tender, then leave to cool. 3 Prepare the large potatoes by cutting them into two circles with a pastry cutter. Round off and tidy the edges with a knife. Keep them in a basin of water until needed. 4 Heat one-quarter of the chicken stock with
a knob of butter in a saucepan over a low heat. Add the carrots and cook for around 15 minutes until tender. 5 Mash the coriander with three tablespoons of the oil in a pestle and mortar, or beat in a small bowl. 6 Mix the spring onions with the goat’s cheese, pine nuts and 200g of the cooled roasted sweet potato. 7 Lay out the filo sheets on a board and brush with oil. Cut and layer them on top of one another. Place the sweet potato filling along the top length of the sheets and roll the strudel tightly. Brush with oil, sprinkle with sesame seeds and place on a baking tray. Bake for 15 minutes until golden and crisp. 8 Carefully remove the skin and bones from the chicken breasts. Flatten the skin on a tray and brush with rapeseed oil. Season with salt and pepper and place another tray on top. Weigh it down with a saucepan. Place the chicken breast between two layers of cling film. Bash with a meat tenderiser or a rolling pin until they are about 1cm in thickness. 9 Remove the top layer of cling film, lay 6-7 spinach leaves on top of each breast and then add a bit of the mushroom stuffing. 10 Carefully lift the cling film at one end and roll the stuffing tightly inside the chicken into a roulade. Tie with butcher’s twine at roughly 2.5cm intervals. Set aside on a plate. 11 Heat three tablespoons of the oil with a knob of butter in an ovenproof frying pan over a high heat. Add the remaining garlic and thyme sprig. 12 Remove the potatoes from the water, dry them with kitchen paper and add to the pan. Baste the top of the potatoes with the butter and rapeseed oil using a spoon. Add enough stock until it reaches one-third of the way up the potatoes. Transfer the potatoes to the oven to finish cooking. 13 Melt a knob of butter in a medium saucepan and add the chopped leeks. Add a sheet of greaseproof paper onto the top of the leeks, then cover with a lid and cook for 15-20 minutes until soft. Season and add a sprinkling of fresh parsley. 14 Heat some oil in an ovenproof frying pan over a high heat. Add the chicken breasts and brown on all sides, then transfer the pan to the oven. Cook for about 15 minutes until the chicken has cooked through. 15 Blend the cooked carrots together with a knob of butter and enough stock until it is a smooth consistency. 16 Remove the twine from the chicken, then slice and serve. Easy Food 101
01/06/2016 15:43
EAT HEALTHY WITH
easyfood.ie QUICK & HEA LTHY RECIPES L og on for ou r fav guilt-free 30 ourite -minute meals
GREEK PRAWN COUSCOUS Serves 4
170g couscous 60g dried apricots, chopped 2 tbsp olive oil 120g natural Greek yoghurt 1 tbsp hummus 2 tbsp fresh mint leaves, chopped Salt and black pepper 600g prawns, peeled and deveined 100g cherry tomatoes, halved ½ tsp paprika Juice of ½ a lemon STEP 1: Preheat the grill to high. Combine the couscous, apricots and one tablespoon of the olive oil in a bowl. Pour in 300ml of boiling water, cover with clingfilm and leave to soak for five minutes. STEP 2: Stir together the yoghurt, hummus, mint and a spoonful of water in a separate bowl. Season well and set aside. STEP 3: Toss the prawns, tomatoes, paprika and remaining oil on a baking tray. Grill for four minutes until the prawns are pink and curled. Drizzle over the lemon juice. STEP 4: Fluff the couscous with a fork and divide among serving plates. Top with the prawns and drizzle over the yoghurt sauce.
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
104-118
IN THIS SECTION
15 WAYS WITH LIGHT SUMMER MEALS P104 Tasty, quick and easy dinners ideal for the summer months
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OH MY GOODNESS P107
Healthy eating blogger Aoife Howard shares an all-natural, wholesome ice cream creation
SWEET WITHOUT THE SUGAR P109 These low-sugar recipes are the perfect healthy summer eats
Easy Food 103
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5 ways with
15 ways with light summer meals
Meat
Spring chicken chilli Serves 2 In a food processor, combine 1 green pepper, 1 green chilli, 1 garlic clove, 1 shallot, the zest and juice of a lime and the stalks from a bunch of coriander. Whizz to a chunky paste. Heat 1 tbsp olive oil in large saucepan over a medium heat and cook the paste for 2-3 minutes until fragrant. Add 300g cooked, shredded chicken and cook for two minutes. Add 1l chicken stock and bring to a simmer. Add 1 x 400g tin of butter beans, 150g chopped asparagus spears and 200g frozen peas and cook for 10 minutes. Divide into bowls and top with chopped spring onions and the coriander leaves. Serve with lime wedges.
Chimichurri lamb chops Serves 2 In a food processor, combine 3 garlic cloves, a handful of fresh parsley, a handful of fresh mint, 4 tbsp fresh tarragon, 3 tbsp white wine vinegar and 4 tbsp olive oil. Whizz until well chopped. Add a pinch of dried chilli flakes and some salt and black pepper to taste. Transfer to a bowl, stir well and set aside. Preheat the grill to a mediumhigh heat. Pat 4 lamb chops dry with kitchen paper and season with salt and black pepper. Brush 10 spring onions with olive oil. Set aside. Cook the lamb chops for about 4-5 minutes per side or until done to your liking. When the chops are almost cooked, grill the spring onions for about two minutes per side. Transfer the lamb and onions to a plate, cover with tin foil and allow to rest for 4-5 minutes. Serve the chops and spring onions drizzled with the chimichurri. 104 Easy Food
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Chicken with summer succotash Serves 4 Heat 1 tbsp olive oil in a large pan over a medium-high heat. Place a sheet of cling film on the counter, rest 4 chicken fillets on top and cover with a second piece of cling film. Pound the fillets to an even thickness using a rolling pin. Season both sides of the chicken with salt and black pepper, then cook for 3-4 minutes per side or until cooked through. Remove to a plate and cover with tin foil. Reduce the heat to medium, then add a knob of butter and 1 tbsp olive oil to the pan. Add ½ a chopped red onion and 1 chopped red pepper. Season and cook for 3-4 minutes. Turn the heat to medium-high then add 1 chopped courgette and 1 x 198g tin of sweetcorn. Cook for 3-4 minutes, then add 3 crushed garlic cloves and cook for one minute. Add 1 tbsp balsamic vinegar and cook for one minute. Remove from the heat and stir in a small handful of fresh basil. Taste and season if necessary. Top the chicken with the succotash to serve.
Thai beef salad Serves 4 In a jug, whisk together the juice of 1 lime, 1 tbsp brown sugar, 1 tbsp fish sauce, 2 tsp sesame oil, 1 tsp soy sauce, 1 tbsp grated fresh ginger and 2 crushed garlic cloves. Place 650g rump steak in a glass
dish. Drizzle with half of the dressing. Cover and place in the fridge, turning occasionally, for two hours. Preheat a barbecue or griddle pan to a high heat and cook the steak for 2-3 minutes each side or until done to your liking. Transfer to a plate, cover with foil and rest for 10 minutes. In a bowl, combine 200g halved cherry tomatoes, 1 chopped cucumber, 1 sliced red onion, 2 chopped red chillies, a bunch each of fresh mint, coriander and basil leaves and 50g chopped roasted peanuts. Thinly slice steak against the grain and add to the salad. Drizzle with the remaining dressing and gently toss to combine.
Posh Hawaiian pizza Makes 1 pizza Preheat the grill to a high heat. Cut 2-3 rings of fresh pineapple (around 2cm thick) and place under the grill for 4-5 minutes per side. Remove, cut into chunks and set aside. Preheat the oven to 240˚C/220˚C fan/ gas mark 9. Spread a prepared pizza base with tomato passata. Top with the grilled pineapple, ½ a sliced red onion and a sliced 250g ball of fresh Mozzarella. Bake for 10 minutes or until the crust is golden. Remove from the oven and tear over 3 slices of prosciutto. Sprinkle with a handful of rocket, season with black pepper and sprinkle with some grated Parmesan. JUNE/JULY 2016
01/06/2016 14:12
make it healthy light summer meals
Pappardelle with salmon and greens Serves 2 In a food processor, combine 60g grated Parmesan, 2 garlic cloves and 2 large handfuls each of baby spinach and watercress. Turn the processor on and slowly add 300ml olive oil until the mixture becomes liquid. Season and set aside. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Season 2 x 180g salmon fillets. Heat 1 tbsp olive oil in a large pan over a high heat. Cook the salmon, skin-side down, for 5-6 minutes, then flip over and cook the flesh side for 2-3 minutes until cooked to your liking. Transfer to a plate. In the same pan you cooked the salmon in, combine 250ml cream, 180ml milk and a knob of butter. Bring to a boil and cook for 5-6 minutes. Season with salt and pepper and whisk in 4-5 tbsp of the pesto. Stir in 200g cooked pappardelle pasta, then divide between two bowls and top each portion with salmon.
Fish
Shrimp tacos Serves 2 In a bowl, combine 180g chopped fresh pineapple, 1 chopped tomato, 1 finely chopped red onion, 1 finely chopped jalapeño, 4 tbsp chopped coriander, 1 tbsp apple cider vinegar and 1 tsp honey. Set aside. In a separate bowl, toss 600g raw, peeled and deveined prawns with the juice of 1 lime, a pinch of salt and ¼ tsp chilli powder. Heat 1 tbsp olive oil in a pan over a medium-high heat and cook the prawns for 1-2 minutes per side until pink. Serve the prawns on small corn tortillas with the pineapple salsa and some guacamole.
5 ways with
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Smoked trout and egg potato salad Serves 6 Cook 500g baby potatoes in a pot of boiling water for 7-8 minutes until just tender. Drain well and allow to cool a little, then slice. In a bowl, mix them with 2 tbsp white wine vinegar, 60ml olive oil and some salt and black pepper. Leave to cool completely. In a bowl, combine 120g sour cream with 2 tsp Dijon mustard and the juice of ½ a lemon, then set aside. Place 6 eggs in a saucepan of cold water over a high heat. Bring to the boil, then cook for 7-8 minutes. Run cold water over the eggs, then peel them and slice in half. Flake 400g smoked trout with a fork. In a bowl, gently combine it with 30ml olive oil, some seasoning, the potatoes with their dressing, 60g mixed leaves and a small handful each of fresh dill and chives. Transfer the salad to a platter and add the eggs. Spoon over the sour cream dressing and serve.
Baked hake with pea purée Serves 4 Preheat the oven to 220°C/200˚C fan/gas mark 8. Cut four squares of parchment paper and grease with oil. Place 4 fillets of hake on the squares and top each with 1 finely chopped shallot, a knob of butter and a squeeze of lemon juice. Fold the parchment
over the fish and roll along the edges to form a tight seal, leaving some space within the parcels. Place on a large baking tray and bake for 10 minutes. To make the pea purée, bring 250ml vegetable stock and 500g frozen peas to the boil in a saucepan. Cook for 3-4 minutes, then drain, reserving the stock. Return the peas to the pan. Add a large knob of butter and mash into a coarse purée using a potato masher, adding a little of the stock if necessary. Season with salt and pepper. Divide the pea purée among four plates. Top with the fish, drizzle over its juices and serve with lemon wedges.
Simple summer ceviche Serves 4 c acid in Place 500g The citri “cooks” juice boneless the lime ceviche but, a in h s fi ooked the white fish (skin ’s not c it e s , cau e b s l ense removed) in a aditiona very in the tr e s u glass dish and ial to it’s cruc sh. fresh fi pour over the juice of 4 limes. Cover and refrigerate for one hour. Add 1 deseeded, sliced red chilli, 1 finely chopped red onion, 6 ripe, deseeded, chopped tomatoes, 3 tbsp coriander leaves and 1 peeled, chopped avocado. Stir to combine. Serve with slices of crusty baguette and some extra lime wedges. Easy Food 105
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5 ways with
fork, then brush the edges with beaten egg. Bake for 15 minutes. Meanwhile, blanch 14 asparagus spears in a pot of boiling water for two minutes, then transfer the spears to a bowl of ice water. Drain, pat dry, and set aside. In a bowl, combine 200g drained Ricotta, the zest of ½ a lemon, 2 tbsp chopped chives, 1 tbsp chopped thyme, 1 tbsp grated Parmesan, 1 tsp olive oil and some salt and black pepper. Spread the pastry with the Ricotta mixture within the border. Place the asparagus along the length of the tart, alternating the direction of the tips. Drizzle with olive oil, season with salt and pepper and bake for 15 minutes. Serve warm or at room temperature.
Mediterranean couscous salad
Aubergine caponata bruschetta
Serves 4 Cook 350g couscous according to package instructions. Allow to cool for about 20 minutes. In a large bowl, combine the couscous with 1 chopped cucumber, 400g halved cherry tomatoes, ½ a sliced red onion, 20 sliced kalamata olives, a handful each of chopped fresh mint and fresh parsley, 350g crumbled Feta, the juice of 1 lemon and some salt and black pepper. Toss everything together to combine well and serve at room temperature.
Serves 4 Heat 4 tbsp olive oil in a large pan over a medium heat. Add 1 cubed aubergine, 1 deseeded and chopped red pepper, 2 tsp dried oregano and a pinch of chilli flakes. Season and cook for 6-8 minutes until the aubergine is beginning to brown. Add 4 sliced garlic cloves, 1 small, finely
Grilled peach Caprese salad Serves 4 Halve and pit 3 peaches, then slice the peaches into ½cm rounds. Preheat a clean barbecue to a high heat. Brush both sides of the peach slices with olive oil. Cook the sliced peaches on the barbecue with the lid closed for two minutes per side until nicely charred. Remove to a cutting board and allow to cool. Slice 2 x 250g balls of fresh Mozzarella and 2 large, very ripe tomatoes into ½cm slices. Layer the slices of Mozzarella, tomato and grilled peaches onto a serving plate. Scatter with a handful of fresh basil leaves, season generously with salt and black pepper and drizzle with extra-virgin olive oil and balsamic vinegar.
chopped onion and a large handful each of fresh basil and parsley. Cook for 4-5 minutes longer until the onion is soft and the herbs have wilted. Add 4 chopped tomatoes, 3 tbsp drained capers, 15 halved green olives and 1 tbsp apple cider vinegar. Cook for 15-20 minutes until the vegetables are soft and saucy. Season to taste. To serve, spread thickly sliced toasted sourdough with Ricotta and top each with some of the caponata.
Refreshing gazpacho Serves 8-10 In a food processor, combine 1l tomato juice, 1 chopped onion, 1 deseeded green pepper, 1 chopped cucumber, 3 ripe, chopped tomatoes, 2 chopped spring onions, 1 crushed garlic clove, 3 tbsp fresh lemon juice, 2 tbsp red wine vinegar, 1 tsp dried tarragon, a handful of fresh basil, 4 tbsp chopped fresh parsley, a pinch of sugar and some salt and black pepper. Whizz until well-combined but still slightly chunky. Chill for at least two hours before serving.
e i g g e V
Asparagus and Ricotta tart Serves 4 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Roll out 1 x 320g sheet of puff pastry to about 15 x 30cm and transfer to a baking tray covered with parchment paper. Use the tip of a knife to mark a 1cm border, making sure you don’t cut through the pastry. Prick the base all over with a
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JUNE/JULY 2016
01/06/2016 14:13
make it healthy wholesome ice cream
Goodness! OH MY
Healthy eating blogger Aoife Howard shares a recipe for an all-natural, wholesome ice cream creation Aoife is a medical student and food blogger who loves creating simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com
N
othing sums up summer quite like a large bowl of beautifully creamy ice cream devoured on a warm sunny day. While nobody can guarantee that the sun will shine, you can be guaranteed perfectly smooth ice cream every time with this simple recipe. Mint chocolate chip has been my favourite ice cream flavour since childhood. It's glorious, vibrant green hue, refreshing taste and hidden chunks of rich chocolate represent for me the epitome of all things ice cream. This delicious creation boasts all that makes mint chocolate chip ice cream such a treat, but using wholesome ingredients. Cashews, water and maple syrup provide the creamy base for this sweet concoction, while kale lends a bright green vibrancy and the chocolate chips add a necessary touch of indulgence. So nutritious is this creation that it has earned in my house the welldeserved moniker of “nice cream”!
Mint chip “ice cream” Serves 4-6 80g cashews 180ml water 2 stalks of kale 3 tbsp mint leaves 160g maple syrup or honey 100g dark chocolate or cacao nibs, roughly chopped (optional) www.easyfood.ie
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-free Dair y n-free te lu G fined No re sugars Paleo Vegan
1 Place the cashews and water in a large bowl and set aside for 4-6 hours or overnight. 2 To prepare the kale, remove the main stalk and discard. Roughly chop the remaining kale. 3 Add the cashews and water to a food processor or sturdy blender along with the mint, kale and maple syrup or honey. Blitz for 2-3 minutes until you have a creamy and smooth mixture. Taste the mixture and add more mint if desired. 4 Add the chocolate (if using). 5 If using an ice cream machine, follow the
manufacturers instructions; alternatively, transfer the ice cream to a freezer-safe container and freeze for three hours – stirring vigorously every 30 minutes – until frozen. 6 Remove from the freezer for 15 minutes before serving. Serve generous scoops with extra chocolate chips and enjoy!
Per Serving 251kcals, 11.2g fat (4.7g saturated), 35.4g carbs, 25.1g sugars, 4.3g protein, 1.6g fibre, 0.03g sodium
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make it healthy diabetic friendly
Banana bread Serves 10
3 large, overripe bananas 2 large eggs 8 tbsp apple sauce, no-sugar-added if possible 60ml milk 1 tsp vanilla extract 125g plain flour 120g wholewheat flour 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp salt ½ tsp cinnamon ½ tsp nutmeg
Sweet WITHOUT THE SUGAR These low-sugar recipes are the perfect healthy summer eats www.easyfood.ie
EF113_109-118_Low Sugar_.indd 109
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a loaf tin with parchment paper. 2 Mash two of the bananas together in a bowl, then slice the third lengthwise. 3 In a large bowl, beat the eggs until fluffy. Add the apple sauce and mashed bananas and stir to combine. Add the milk and vanilla and mix well. 4 In separate bowl, combine the flours, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg. 5 Add the wet ingredients to the dry. Pour into the prepared loaf tin and press the sliced banana halves into the top. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Per Serving 147kcals, 1.5g fat (0g saturated), 29.2g carbs, 6.3g sugars, 4.4g protein, 2g fibre, 0.377g sodium
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make it healthy diabetic friendly
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Barbecued plums with lemon Mascarpone Serves 4 4 plums, halved and pitted 2 tsp olive oil 2 tsp balsamic vinegar 1 tsp fresh thyme leaves Salt 250g Mascarpone Juice and zest from 1 lemon 1 Toss the plums with the olive oil, balsamic vinegar, thyme and a pinch of salt. Set aside for 30 minutes. 2 In a bowl, combine the Mascarpone with the lemon juice and zest and a pinch of salt. Stir together and set aside. 3 Cook the plums on a hot barbecue for 1-2 minutes per side until they are softened and lightly charred. www.easyfood.ie
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4 Serve the plums topped with a generous dollop of lemon Mascarpone. Per Serving 154kcals, 10.6g fat (5.5g saturated), 8.5g carbs, 5g sugars, 7.5g protein, 1.1g fibre, 0.092g sodium
Blueberry pancakes Makes 14-15 190g plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda Ÿ tsp salt 360ml buttermilk 60ml fresh orange juice 2 eggs 30g butter 120g blueberries 1 In a bowl, whisk together the flour, baking powder, bicarbonate of soda and salt until
combined. Set aside. 2 In a separate bowl, whisk the buttermilk, orange juice and eggs together. 3 Add the wet ingredients to the dry. Stir until just combined, then allow the mixture to stand for 10 minutes. 4 Melt a knob of butter in a large pan over a medium heat. 5 Add a small ladleful of batter to the pan. Sprinkle a few blueberries over the top. Cook for three minutes or until the edges begin to bubble and the bottom is browned. 6 Flip the pancake over and cook for another 1-2 minutes until golden brown on both sides. Remove to a plate and cover with foil to keep warm while you cook the remaining pancakes. Stack them up and serve. Per Serving 84kcals, 2.6g fat (1.4g saturated), 13.2g carbs, 2.4g sugars, 2.3g protein, 0g fibre, 0.126g sodium
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larder make luck itcounter intelligence healthy diabetic friendly
Top Tip
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Chilli beef with avocado salad and Thai chimichurri Serves 4 4 x 150g lean rump steaks 1 garlic clove, crushed 80ml red wine 1 tsp dried chilli flakes 2 small avocados, sliced Handful of fresh basil leaves 1 cucumber, sliced 1 small red onion, thinly sliced 1 tsp olive oil 1½ tbsp red wine vinegar For the Thai chimichurri: 2 garlic cloves 2 lemongrass stalks, white parts only 1 red chilli, deseeded Small handful of fresh basil Large handful of fresh coriander Juice of 2 limes 180ml olive oil Salt and black pepper 1 Place the steaks in a bowl with the garlic, red wine and chilli flakes. Toss to coat, then cover and place in the fridge for 30 minutes. 2 In a food processor, combine the garlic, lemongrass, chilli, basil, coriander, lime juice, olive oil and some salt and pepper. Whizz until smooth, then taste and add salt and black pepper as necessary. 3 Meanwhile, for the avocado salad, combine the avocado, basil, cucumber and red onion in a bowl. Add the olive oil and vinegar, then toss to coat. 4 Heat a lightly oiled griddle pan over a medium-high heat. When hot, add the steak and cook for three minutes on each side or until cooked to your liking. 5 Divide the avocado salad between four plates and top with steak. Drizzle with chimichiurri to serve.
Per Serving 807kcals, 69.6g fat (10.4g saturated), 15.7g carbs, 2.8g sugars, 34.4g protein, 8.1g fibre, 0.053g sodium
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Cajun dirty “rice” with chorizo and prawns Serves 4 1 head of cauliflower, roughly chopped 220g chorizo 120ml white wine 20g butter 1 tbsp Cajun seasoning 2 tsp garlic powder 2 tbsp salsa 450g raw prawns 3 spring onions, chopped 4 tbsp fresh coriander, chopped Juice of 1 lime Salt and black pepper 1 Place the cauliflower in a blender or food processor and cover with water. Whizz for just a few seconds until the cauliflower resembles rice. Drain the cauliflower "rice" through a sieve and set aside. 2 Heat a large pan over a medium-high heat and cook the chorizo for 3-4 minutes until
Audrey Dowling “I cooked this dish for me and my husband. This was relatively easy to make, only involving a bit of prep work blitzing the cauliflower, and I had most of the ingredients in my food cupboard. It's important to ensure all the water has drained from the cauliflower after it's blitzed, otherwise you would have a lot of liquid in the end product. When I first read the recipe I was a bit dubious as cauliflower is not my favourite vegetable. However, once it was cooked, I was pleasantly surprised: the dish tasted so great and I would definitely make it again.”
browned. Add the wine and allow to simmer until the liquid has reduced by half. 3 Add the butter, Cajun seasoning, garlic powder, salsa and prawns to the pan. Cook for two minutes. Add the cauliflower and cook for another five minutes until the prawns are thoroughly cooked. 4 Remove from the heat and stir in the soring onions, coriander and lime juice. Season with salt and black pepper, then serve. Per Serving 477kcals, 26.2g fat (10g saturated), 15g carbs, 6g sugars, 42.7g protein, 5.7g fibre, 1.129g sodium
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Creamy spring onion chicken with cauliflower thyme mash Serves 4 For the cauliflower and thyme mash: 250ml chicken stock 1 head cauliflower, cut into small pieces 40g butter 1 tsp fresh thyme leaves For the chicken: 30g butter 4 chicken fillets 4 spring onions, chopped 230g sour cream Salt and black pepper 114 Easy Food
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1 Place the chicken stock in a large pot and bring to a boil over a high heat. Add the cauliflower and return to a boil. Cover, reduce the heat to low and cook for 20 minutes or until the cauliflower is very tender. 2 Meanwhile, start cooking the chicken. Heat a large pan over medium-high heat and add the butter. Once the butter is melted, add the chicken fillets. 3 Reduce the heat to medium-low, cover and allow to cook for five minutes. 4 Turn the chicken fillets over. Cover and cook for another 10 minutes or until the juices run clear and the chicken is cooked throughout. 5 Use a slotted spoon to transfer the cauliflower to a food processor. Add three tablespoons of chicken stock from the pot
along with the butter. Whizz until smooth. Season to taste, then add the thyme and whizz until just combined. 6 Add the chopped spring onions to the chicken in the pan. Stir together and cook for 1-2 minutes. 7 Turn off the heat. Add the sour cream and season to taste. Mix well. 8 Cover and let stand on the stove top for five minutes. Stir well, then serve with the mashed cauliflower.
Per Serving 530kcals, 36.5g fat (19.3g saturated), 7.6g carbs, 2.2g sugars, 42.8g protein, 2.2g fibre, 0.51g sodium
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larder make luck itcounter intelligence healthy diabetic friendly
Fruity breakfast ice pops Makes 6 420g natural Greek yoghurt 220g strawberries 1 In a blender, combine the yoghurt and strawberries until smooth.
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2 Pour the mixture into popsicle moulds and freeze until firm. 3 Run under warm water to separate the ice pops from their moulds. Per Serving 99kcals, 6.8g fat (4.4g saturated), 6.6g carbs, 5.6g sugars, 3.1g protein, 0.7g fibre, 0.07g sodium
URS: MAKE IT YO any You can use ake m to es berri these.
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URS: MAKE IT YO Add any pizza like! toppings you
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winter JUNE/JULY special 2008 2016
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make it healthy diabetic friendly
URS: MAKE IT YO or chicken m ha ed ok Add co rsion. Add ve ie for a non-vegg ve illi flakes to gi 1 tsp dried ch ck. ki a of t bi a the quiche eddar for any Swap the Ch eese, such as ch good melting Gruyère. Mozzarella or
Aubergine pizzas Serves 2-4 1 aubergine, cut into 12 x 1cm-thick slices 1 tbsp olive oil ½ tsp garlic powder ½ tsp Italian seasoning Salt and black pepper 120ml tomato passata 30g Parmesan, grated Handful of fresh basil, chopped 120g Mozzarella, grated
slices and sprinkle Parmesan evenly over the tops. Sprinkle some chopped basil over each and top with Mozzarella. 4 Bake for another 10 minutes, then serve with a green salad. Per Serving 187kcals, 21.9g fat (4.8g saturated), 11.9g carbs, 5.6g sugars, 12.9g protein, 5g fibre, 0.294g sodium
Crustless three-cheese mushroom and spinach quiche Serves 4
To serve: Green salad 1 Preheat oven to 220˚C/200˚C fan/gas mark 7. Place a wire rack onto a large baking tray and place the aubergine slices on the rack. 2 Brush oil over the top of each aubergine slice and season with the garlic powder, Italian seasoning and some salt and black pepper. Bake for 10 minutes. 3 Spread some passata over the aubergine www.easyfood.ie
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½ tbsp olive oil, plus extra to grease 250g mushrooms, thinly sliced 1 garlic clove, crushed Salt and black pepper 280g frozen spinach, thawed 60g Feta, crumbled 4 large eggs 250ml milk 40g Parmesan, grated 60g Cheddar, grated
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Heat the oil in a large pan over a mediumhigh heat. Add the mushrooms and cook for 5-6 minutes until softened. Add the garlic, some salt and a generous amount of black pepper and cook for another 30 seconds. 3 Lightly grease a pie dish with olive oil. 4 In a colander over the sink, squeeze any water out of the thawed spinach and spread it on the bottom of the pie dish. Add the cooked mushrooms and crumbled Feta. 5 In a bowl, whisk the eggs. Add the milk, Parmesan and some black pepper and whisk to combine. Pour this mixture over the spinach, mushrooms and Feta. 6 Sprinkle the grated Cheddar cheese over the top. Place the quiche into the oven and bake for 45-55 minutes or until the top is golden brown and the centre is solid. Cut into wedges and serve with salad. Per Serving 248kcals, 14.9g fat (7g saturated), 9.8g carbs, 5.4g sugars, 21.4g protein, 2.3g fibre, 0.55g sodium
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Salmon BLT salad with lemon caper vinaigrette Serves 4 4 salmon fillets Salt and black pepper 1½ tbsp coconut oil 130g watercress, lamb’s lettuce or rocket 3 tomatoes, chopped 8 thick sliced smoked bacon rashers, cooked until crispy For the vinaigrette: 120ml olive oil 3 tbsp lemon juice 2 tsp lemon zest 3 tsp capers 1 shallot, finely chopped Pinch of salt
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1 In a bowl, whisk together all the ingredients for the vinaigrette. Set aside. 2 Pat the salmon fillets dry with kitchen paper, then season with salt and black pepper. 3 Place a pan over a high heat until hot. Add the coconut oil and allow to melt, then add the salmon, skin side down. Allow the salmon to cook, undisturbed, for five minutes. Turn the salmon over and cook for another 3-4 minutes or until cooked to your liking. 4 Arrange a layer of watercress, lamb’s lettuce or rocket on four plates. Add some chopped tomato to each plate, then crumble over the bacon. Top with the salmon and drizzle with the vinaigrette to serve. Per Serving 768kcals, 61.7g fat (17.1g saturated), 5.7g carbs, 3.4g sugars, 51.5g protein, 1.8g fibre, 0.724g sodium
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winter special 2008 JUNE/JULY 2016
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All the know-how you need to develop your cooking skills and become an expert in the kitchen
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Get to know your…
COOKING TIMES CHICKEN FILLETS (170g)
10-12 minutes over direct medium heat (180˚-230˚C), turning once
CHICKEN WINGS (60-90g)
CHICKEN DRUMSTICKS, BONE-IN (100g)
8-10 minutes over direct medium heat (180˚-230˚C), turning once, then 30 minutes over indirect medium heat
BEEF BURGERS
, S VARY BECUE S ARE R A B L E AL S SE TIM SO THE ATE. ALWAY IM X IS O T R A P E AP THAT M Y CHECK THOROUGHL D E . K G O IN O V C E SER BEFOR ay to do this tw s ead fe The sa g an instant-r . in r s e t u e is by t thermom mea
CHICKEN THIGHS, BONE-IN (170g)
8-10 minutes over direct medium heat (180˚-230˚C), turning once, then 30-35 minutes over indirect medium heat
STEAKS
(2cm thick)
(2cm thick)
10-12 minutes over direct high heat (230˚C-290˚C), turning once
6-8 minutes over direct high heat (230˚C-290˚C), turning once
SAUSAGES
PORK CHOPS
LAMB CHOPS
20-25 minutes over direct medium heat (180˚-230˚C), turning every few minutes
10-12 minutes over direct medium heat (180˚-230˚C), turning once
6-8 minutes over direct high heat (230˚C-290˚C), turning once
6-8 minutes over direct medium heat (180˚230˚C), turning once, then 30 minutes over indirect medium heat
(90g sausage link)
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(2cm thick)
(2cm thick)
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KITCHEN SKILLS
EAT MORE…CUCUMBERS ■ FISETIN IMPROVES BRAIN HEALTH, COGNITION AND MEMORY ■ POLYPHENOLS REDUCE THE RISK OF CANCER ■ B VITAMINS HELP TO MANAGE STRESS
0 for Flip to p.3 easonal s ty s ta some recipes! cucumber
100G SERVING CONTAINS
4%
OF RDA OF POTASSIUM
100G SERVING CONTAINS
100G SERVING CONTAINS
OF RDA OF VITAMIN K
OF RDA OF VITAMIN C
4%
19%
BECAUSE THEY’RE HIGH IN FIBRE, LOW-CALORIE CUCUMBERS WILL KEEP YOU FEELING FULL FOR LONGER. CUCUMBERS ARE 96% WATER! THIS MEANS THEY ARE ONE OF THE MOST HYDRATING FOODS OUT THERE, PERFECT FOR A HOT SUMMER’S DAY.
Quick question CAN YOU FREEZE BUTTER? You certainly can! Not only is this a good way to ensure you always have a back-up supply (and avoid the horror of running out when there’s toast to be had), but it’s also perfect for making pastry. Simply grate the frozen butter over the flour, and then it will only take a few seconds to toss them together and coat the butter in flour.
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Fun food fact The digestive biscuit was first developed in 1839 by two Scottish doctors to aid digestion. The biscuits are so-called due to a belief that the inclusion of bicarbonate of soda gave them antacid properties. Sadly, this is not the case, and we now know that these biccies – while delicious – have no impact on digestive health.
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TOP TIP The acid found in citrus fruits can damage your teeth. If you flavour your water with sliced lemon, lime or orange, don’t brush your teeth straight afterwards – wait a while and rinse your mouth out with plain water first to avoid brushing acid into the enamel on your teeth.
10 WAYS TO
U
IN THE DOGGY BAG
These common foods make healthy, cost-effective treats or can be used to bulk up your furry friend’s dinner plate.
IT’S EASY TO GET YOUR EIGHT GLASSES A DAY WHEN THEY TASTE THIS GOOD! • Lemon and lime • Cucumber, lime and fresh mint • Strawberries and fresh basil leaves • Fresh pineapple chunks, orange and grated ginger • Apple and cinnamon • Peach and cayenne pepper • Blackberries and fresh thyme • Cantaloupe and watermelon • Raspberries, strawberries and apple • Jalapeño, lime and coriander
KITCHEN HACK
Put too much salt in your soup? Peel a whole potato and add it to the pot while the soup is simmering. The spud will soak up the extra salt and then you can simply remove it once the soup is ready.
• Broccoli • Peppers • Eggs
(cooked without fat) • Carrots • Apples
• Green
beans potato • Brussel sprouts • Cauilflower • Sweet
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10 FOODS YOU DIDN’T KNOW you could cook in your sandwich press
1
PANCAKES
They end up an unusual, wafflelike shape, but your pancakes will cook quickly and easily on your sandwich press. Just make sure to spray the plates thoroughly with cooking spray before you begin to avoid sticking.
4
FRUIT
TOP TIP
Try grilling strawberries, sliced peaches or chunks of pineapple for a fun accompaniment to ice cream.
Using a sandwich press is also a great way to heat up leftover pizza!
5
CAKE
2 3
Butter both sides of a slice of a loaf cake and pop into the sandwich press for a toasty tea-time treat.
VEGETABLES
Try sliced aubergines, peppers, courgettes, mushrooms or onions.
HALLOUMI
Pair this with some of those grilled veggies and season with a little lemon juice and black pepper for a tasty, healthy lunch.
6
QUESADILLAS
Forget messing around with a frying pan. Your sandwich press makes the easiest, healthiest quesadillas around.
7 8
FALAFELS
By shaping falafels into patties rather than balls, you can make them ideal for cooking in your sandwich press.
SALMON
It’s best to coat the plates with cooking spray for this one, but salmon can be cooked to perfection using this method. If your press has started to lose some of its non-stick coating, you can wrap the fish in parchment paper or tin foil before popping it in.
9
POTATOES
Par-cook them in the microwave, then halve horizontally and place into the press for easy, smashed grilled spuds.
10
OMELETTES
Again, you’ll need to coat the press with cooking spray for this one, but it is perfectly possible to make a delicious omelette this way. Warning: it will cook quickly, so keep an eye on it! www.easyfood.ie
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Unusual ingredients PANKO
Panko is a flaky breadcrumb commonly used in Japanese cuisine. What sets it apart from standard breadcrumbs is its texture and the type of bread that's used. Panko is made using white bread baked by electrical current, which yields a bread without a crust. This bread is processed into fine flaky crumbs, which are then dried. Panko has a delicate, airy texture that helps it to crisp up as it cooks. It also absorbs less oil then regular breadcrumbs, making fried food more crisp and crunchy. Having become more popular in Western cooking, you can now find panko in most regular supermarkets.
Eat your water! WATERMELON
BROCCOLI
SPINACH
HYDRATING FOODS
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barbecue toolkit
A PAIR OF TONGS
A BARBECUE FORK
is essential for lifting and turning meats like sausages. Make sure they’re long to avoid singed arm hair!
is handy when meat sticks to the barbecue grates: use it between the grates to pry the food up gently. (Tip: never use a fork to pierce meat, as the flavoursome juices will run out.)
A SPATULA
A BASTING BRUSH
is perfect for turning foods, particularly more delicate items such as fish fillets. A long spatula with a bent handle will be easiest to use.
to apply sauces to meats, fish and vegetables. Look for one with silicone bristles and a long handle.
AN INSTANT READ MEAT THERMOMETER
A STURDY GRILL BRUSH
will ensure your meat is cooked to perfection every time.
will help you clean the grates of your barbecue and get it ready for your next big cook-out!
CUCUMBER
8
STRAWBERRIES
YOUR ESSENTIAL
TOMATOES
CELERY
RADISHES
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THE SEVEN DEADLY SINS of barbecue
Magnet recipe: BBQ sauce
SKIMPING ON CLEANING If a barbecue isn’t cleaned properly, residue will build up over time. This will eventually cause foods to stick, ruining what should be a beautiful crust on your meat.
Makes about 350ml
NOT PREHEATING ½ tbsp olive oil ¼ red onion, finely chopped 1 garlic clove, crushed 1 tbsp tomato ketchup ½ tsp cumin 1 x 200g tube of tomato purée 2 tbsp brown sugar 1 tbsp apple cider vinegar 1 tbsp maple syrup 1 tbsp Worcestershire sauce 1 tsp Dijon mustard 1 tsp smoked paprika Salt and black pepper 1 Heat a splash of olive oil in a saucepan over a medium heat. Add the onions and cook for 5-6 minutes until soft. Add the garlic and cook for one minute longer. 2 Reduce the heat to low and add all of the remaining ingredients. Stir to combine and simmer for 8-10 minutes until thickened to your preference. 3 Taste and add salt, pepper or other seasonings as desired. 4 Use a stick blender to whizz the sauce until smooth. If you would like the sauce to be thinner, add a tablespoon or two of water and whizz again. 5 This sauce will keep in the fridge for two weeks or can be frozen for up to three months. Per 50ml 58kcals, 1.2g fat (0g saturated), 11.7g carbs, 8.8g sugars, 1.5g protein, 1.5g fibre, 0.108g sodium
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Just as with an oven, always allow your barbecue to come up to the right temperature before beginning to cook.
FROM FRIDGE TO FIRE Meat should be allowed to come to room temperature before it hits the grill; most good barbecue recipes will account for this adjustment.
POKING HOLES IN THE MEAT Don't stab your meat with a fork! Use tongs to move items like sausages, keeping precious juices inside the meat.
TOO MANY BALLS IN THE AIR Stick to cooking one type of food at a time, but doing it perfectly. Different foods require different cooking times, temperatures and basting, so give your attention to one at a time, resulting in better food.
STRAIGHT-AWAY SERVING Let it rest! Meat will be infinitely more tender and juicy if you allow it to rest for 10 minutes after cooking.
FORGETTING FOOD SAFETY Just because you’re cooking outside, don't forget to use separate utensils, boards and plates for raw and cooked meats, and wash your hands thoroughly after handling raw meat. Never leave raw meat sitting out for more than two hours, and make sure it’s all cooked throughout before serving. Cross-contamination and undercooked meat are the main reasons for food poisoning at barbecues.
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know-how
KITCHEN
Learn how to choose and maintain the right barbecue for you There are pros and cons to both the charcoal and gas types of barbecue, and it really comes down to personal preference. To make your decision a little easier, we’ve outlined the advantages and disadvantages below.
1 . Gas
ADVANTAGES • Cooks quickly, so consider when you’re likely to use your barbecue. If you want to come home from work and throw a few steaks or chicken fillets on the barbie with minimum hassle, then a gas unit might be what you are looking for. • Temperature control is easy. • Turns off instantly. • Gas is cheaper to buy than charcoal, so running costs are lower. • Easy to clean after use.
Top Tip
All ue will go. your barbec re he ur w r yo de Consi ed away from to be situat ed ur ne yo s in pe ty ctures y other stru ace home and an have the sp u yo re e su ak m so , ying. garden ue before bu for a barbec
DISADVANTAGES • A lack of smoky barbecue flavour. • More expensive than charcoal in terms of initial cost. • Not good for slow-cooking. • Not good for smoking. • Limited range of temperatures compared to charcoal.
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2 . Charcoal
ADVANTAGES • Genuine smoky flavour. • Produce a better sear/crust on a piece of meat. • Cheapest option in terms of initial cost. • Can close tightly and be used for smoking. • Great for slow-cooking meats. • Can produce a much larger range of temperatures. DISADVANTAGES • Slower to get going. • Slower to cook food. • The cost of charcoal makes this the more expensive option in the long run. • Can’t be turned off immediately – has to burn down. • Leaves ash to clean up.
3 . Other options A SMALL ELECTRIC BARBECUE cooks using heated plates – no fire required! This is a great option for city dwellers who are prohibited from using larger charcoal or gas grills.
PORTABLE BARBECUES come in different shapes and sizes.These are easy to pack up and relocate, and are ideal for picnics. The only downside is they typically don't have a lot of room, which will make it difficult to cater for a large crowd.
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IN THE NEXT ISSUE...
ENJOY FRESH, LIGHT SUMMER DINING WITH THE AUGUST ISSUE OF EASY FOOD
Our next celebrity guest editor is... Edward Hayden! Popular television chef, food writer, culinary lecturer and now the proud owner of a cookery school in Co. Kilkenny, Edward Hayden is a familiar face on the Irish food scene, and we’re delighted to announce that he’ll be joining us for our August issue. With Edward, we’ll be celebrating the end of the summer months with some fantastic ideas for light midweek meals and al fresco dining, and we’re looking forward to some of his favourite recipes for easy, relaxed sunny meals with friends.
Edward Hayden
ON SALEND AUGUST 2 INSIDE...
mer dinners > Easy, one-dish sum meals > Healthy, balanced > Baking with kids e desserts > Delicious meringu picnic ideas > Posh, adults-only o cocktails > Refreshing Prosecc ttuce > Fresh ideas with le
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w
! and keep Cut out
DE-GLAZED OVER Use this simple technique to make your pan sauces perfect
Deglazing a pan means to loosen and then scrape up the browned bits of food that stick to the bottom. Those brown bits are where all the flavours are, and this is called the “fond.” By deglazing the pan, you can use the fond as the basis for a delicious sauce.
DEGLAZING LIQUIDS Almost any cold liquid can be used for deglazing, although you should avoid dairy products as they may curdle. You can also use water, although this will not add any extra flavour. • Red or white wine • Beer • Stock (chicken, beef, vegetable or fish) • Whiskey or brandy • Vermouth • Fruit juice • Vinegar (apple cider, balsamic etc.) • Cooking liquid left from cooking pasta or dried beans
HOW TO DEGLAZE A PAN 1 Brown the meat and/or vegetables for your meal. 2 Remove the browned meat and/or vegetables from the pan and set aside. 3 Make sure that there is nothing burnt onto the pan; the fond should be deep brown, not blackened. 4 Pour off most of the fat from the pan. 5 Turn the heat up to high. 6 Add enough of your deglazing liquid to coat the bottom of the hot pan by about ½cm. The liquid will come up to a boil very quickly. 7 Using a wooden spoon, scrape up the fond as the liquid boils. 8 Once the fond is dispersed throughout the liquid, turn down the heat. Use the flavoursome liquid in the pan as the basis for your sauce.
Top Tip
the e pan from Remove th n adding oment whe heat for a m singed d oi uids to av alcoholic liq such as ds ui Boozy liq eyebrows! ry well in dy work ve wine or bran r to t remembe deglazing, bu es to ut in m for 3-4 simmer them off. rn bu to l coho allow the al
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WATER TIPS FROM BEKO, CELEBRATING 25 YEARS IN IRELAND Stop flushing water and money down the drain!
Keeping water usage to a minimum is not just good for the environment, it’s also good for our pocket. And with water bills on everyone’s mind we at Ireland’s leading household appliance manufacturer Beko, thought Easy Food readers might like some tips on how to save water in the home. We all know a shower uses less water than a bath. And not running the tap when you’re brushing your teeth helps too. But what about all that clothes washing - kids’ uniforms, team jerseys and all those socks! And with more Irish households than ever having a dishwasher, we’re getting through stack loads of plates, pots and pans too. Are we better off hand washing our socks and our dishes? Handwashing may seem like a good idea but you’d need more than a hundred basins of water to hand wash the equivalent of a full load in a dishwasher! The average dishwasher cycle can use up to 20 litres of water, that’s 6,000 litres a year if you use your dishwasher 5 or 6 times a week. But Beko’s 6litre dishwasher is so water efficient it could save you a massive 4,200 litres of water a year – that’s the equivalent of 100 six minute showers, or enough to cover your weekly bath!
Here’s our top dishwasher tips from the experts at Beko:• Wipe dishes with a damp cloth rather than rinsing them under the tap before putting them into the dishwasher • Make sure you fully fill (but not overload) your dishwasher and use the eco settings • Older machines may still be going strong but they won’t have the benefit of new technology and will use more energy and water than newer appliances Laundry is another drain on water usage. But again there’s ways to reduce water and energy costs. Start by using the energy saving setting on your appliance. And consider a large capacity washing machine that can do a huge load in one cycle but can still be water efficient for smaller loads (Beko’s 9kg has an automatic water level reduction for half and smaller loads). For laundry 30 degrees is the new 40 degrees. When it comes to household chores, research says that women do more laundry and men prefer to fill the dishwasher. But whoever’s doing the dishes in your house, make sure they’re not wasting precious water now that you’re paying for it.
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BelVita breakfast biscuits have a high content of slowly digestible starch, which is a slow-release carbohydrate. Consumption of products high in slowly digestible starch (SDS) raises blood glucose concentration less after a meal compared to products low in SDS
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