EASY FOOD ISSUE 114
Bonus! PERFECTLY-BALANCED MEALS FOR EVERYDAY HEALTHY EATING
• MARVELOUS MERINGUE DESSERTS • FRESH BERRY RECIPES • CLEVER USES FOR PASTA, RICE AND QUINOA • FLAVOURSOME YOGHURT TOPPINGS • PROSECCO COCKTAILS •
S um m
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BRIGHT SUMMER MEALS
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Weekly menu planner One-pan dinners Light desserts
110 TRIED & TESTED RECIPES
Kids baking!
AUS $3.99 AUGUST 2016 UK £2.90
AUGUST 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
rs
Fresh fla
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Easy ideas for junior bakers
EF114_01_COVER_SPINE.indd 1
SPECIAL GUEST ED
ITOR Edward Hayden sh ares his best recipes for easy en tertaining 20/07/2016 16:20
Create delicious healthy meals in minutes RRP
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: S’mores brownies p.81
EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Mushroom Scotch eggs, p.33 Editorial intern Deirdre Hynes fave recipe: Homemade pretzels, p.99 Contributors Eimear O’Donnell, Stephanie Cogavin and Aoife Howard DESIGN Art Director Nikki Kennedy fave recipe: Eton mess pancakes, p.84 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth and Deirdre Hynes. Some images from Shutterstock.com and StockFood. PROPS Anvil Home and Meadows & Byrne
ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Sparkling rosé sangria, p.89 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: Summer ratatouille, p.73 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Mini beef Yorkshire puddings, p.92 Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253 M E D I A
G R O U P
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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.
www.easyfood.ie
EF114_03_Ed's Letter.indd 3
I’m so delighted to be the guest editor of this issue of Easy Food magazine; as a food writer, culinary lecturer and all-around lover of all things food, I can’t wait to share some of my favourite recipes and tips for summertime cooking.
Edward Hayden
I’ve spent a good bit of time giving cookery demonstrations across the country, and I’m always so impressed with the way home-cooking has maintained its strong roots in Ireland. From recipes passed down through families to regular trips to a local farmer’s market, there has always been a wonderful connection to the sources of food here. Like so many of you, I love using fresh, local meats and produce as much as I can when cooking, and August is just such a perfect time of year for it. Flip to page p.18, where I’ll be sharing recipes that are ideal for outdoor entertaining, so you can make the most of any of the warm, sunny days we have left this year! I’m a big fan of al fresco dining, so I’m also loving the picnic feature on p.32, which pairs perfectly with our prosecco cocktails on p.88.
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Welcome!
Of course, we have something for younger cooks as well! Check out some of our favourite baking ideas for your best kitchen helper, p.94. As always, Easy Food is answering the question of “What’s for dinner?” with five easy one-pan meals, p.70, and a week’s worth of simple dinner ideas, p.60. For something sweet, float into a selection of crisp, airy meringue desserts, p.80, or nip into some afternoon indulgences with an elegant teatime spread, p.90. With loads of fresh and healthy recipes in every feature, we’ve also put together some of our best well-balanced meals, p.108, so that you can be sure you’re getting the right vitamins and nutrients every day. I hope you find plenty of simple recipes to make the most of seasonal Irish ingredients… hopefully for a warm, sunny al fresco dinner party!
Best,
Edward
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Easy Food 3
20/07/2016 12:41
REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
August
CONTENTS
15 COMPETITIONS
Exciting things for you to win!
lettuce WHAT’S IN SEASON? 28 LETTUCE EAT
Summer is all about salads, so we take a look at their most common ingredient
32 PICNIC PERFECTION
Picnics aren’t just for kids! Make a day of it with these grown-up meal options
Salmon rillettes
P.34
40 A TASTE OF HOME
Food blogger Eimear O’Donnell whips up some refreshing summer drinks
LARDER LUCK 44 BERRY TASTY
Enjoy the sweetness of late summer berries in these tasty seasonal recipes
48 EMBRACE IRISH DAIRY
Make the most of our world-class dairy with these delicious dinners
4 Easy Food
EF114_04-05_Contents.indd 4
52 FAMILY FAVOURITES
Simple, flavoursome meals to keep everyone at the table happy
Easy yoghurt toppings
P.56
54 FROM THE BUTCHER’S BLOCK
Butcher Michael Fleming talks through the questions he wishes customers would ask
56 TOP IT OFF
Jazz up plain yoghurt with these tasty
toppings and breakfast will never be boring!
AUGUST 2016
20/07/2016 16:18
WHAT’S FOR DINNER?
86 EAT IRELAND
Staff Writer Jocelyn Doyle uncovers some
75 READER RECIPE
of Fermanagh’s best local foods
One star reader shares her favourite breakfast recipe
88 CHEERS, DARLING
Add a little luxury to your summer with
76 15 WAYS WITH CARBS
New ways to use up storecupcoard staples rice, pasta and quinoa
these Prosecco-inspired cocktails
90 AFTERNOON ELEGANCE
Enjoy a long, luxurious afternoon with this
FROM OUR KITCHEN TO YOURS 121 All the knowledge you need to become an expert in the kitchen
126 KITCHEN KNOW-HOW Learn how to take good care of your kitchen dishwasher
first-class tea
COOKING FOR FUN 85 TREAT YOURSELF
Having friends over, or just fancy a treat? Try this spicy queso dip!
KIDS’ KITCHEN 100 GO NUTS!
Our Home Ec expert is nuts about protein-packed peanuts
103 EASY JUNIORS
These barbecued banana boats are the perfect summer treat
MAKE IT HEALTHY! Versatile cauliflower masquerades as
P.85
www.easyfood.ie
EF114_04-05_Contents.indd 5
nut
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One-pan dinners Weekly menu planner Light desserts
110 Easy recipes for junior bakers
rs
F resh flavou UK £2.90 AUS $3.99 AUGUST 2016
Guest editor Edward Hayden welcomes us into his kitchen
erry
Kids baking!
ROI 33.20
AUGUST 2016
ENTERTAIN WITH EDWARD
er b
TRIED & TESTED RECIPES
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
P.18
S um m
BRIGHT SUMMER MEALS
2 e p .4
Keep it simple, keep it quick with our tasty midweek meals
Bonus! PERFECTLY-BALANCED MEALS FOR EVERYDAY HEALTHY EATING
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P.60
WEEKLY MENU PLANNER
FROM THE Cover • NEW WAYS WITH SEASONAL LETTUCE • FRESH BERRY RECIPES • CLEVER USES FOR PASTA, RICE AND QUINOA • FLAVOURSOME YOGHURT TOPPINGS • PROSECCO COCKTAILS •
Strike the perfect balance of nutrients with these handy recipe ideas
healthy food blogger Aoife Howard
EASY FOOD ISSUE 114
IT’S A BALANCING ACT
Butterfly buns
a familiar grain in this summer salad from
Spicy queso dip
P.108
P.94
106 OH MY GOODNESS!
P.70
ALL FOR ONE
Spend less time washing up and more time in the sunshine with these easy onepan dinners
P.80
MERRY MERINGUE
Sweet, chewy, crisp and airy, meringues are the perfect summertime treat
P.94
SPECIAL GUEST EDITO
R Edward Hayden shares recipes for easy entert his best aining
P.42 COVER RECIPE
BUDDING BAKERS
Even the smallest of cooks will have fun with these easy bakes
P.117
One-pan salmon, potato and vegetable bake Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 98. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
Easy Food 5
20/07/2016 16:24
RECIPE INDEX v
v
Budget-Friendly
Freezable
☺
LF
DF
Vegetarian
Low-Fat
x
Dairy-Free
GF
Gluten-Free
Kid-Friendly
Diabetes-Friendly
v
v MEAT
LF DF GF
Leek, chorizo and goat's cheese tart
25
•
•
•
Pork and chicken terrine
25
•
•
•
Sesame steak cups with sticky rice
29
•
•
Classic wedge salad
29
•
•
•
Steak and potato salad
35
•
•
•
Muffuletta
35
•
Lamb chops with mint and yoghurt sauce
50
• •
•
• •
x
• •
•
•
57
•
Mediterranean yoghurt bowl
57
•
Strawberry lemon shortbread yoghurt bowl
57
Caprese quinoa bake Summer ratatouille
•
•
•
•
•
•
•
•
61
•
•
•
•
•
73
•
•
•
•
Bell pepper and cheese toasts
75
•
•
•
Veggie fried rice
76
•
•
•
•
Pea, mint and Feta risotto
76
•
•
•
•
Luxurious buttered Parmesan rice
76
•
•
•
•
Vegan green pasta salad
77
•
•
•
Tortelloni in blue cheese and walnut sauce
77
•
Quinoa and cauliflower salad
78
•
Spicy queso dip
85
•
•
•
•
•
•
109
•
•
•
110
•
•
•
Poached eggs with tomatoes and mushrooms
111
•
•
•
•
Cheesy quinoa vegetable bites
113
•
•
•
•
•
Apple and ginger loaf
23
•
•
Peach and olive oil cake
37
•
Lemon and blueberry quinoa breakfast bars
78
•
S’mores brownies
81
Strawberry meringue squares
82
Salted caramel cocoa meringues
•
•
•
•
Bacon and poached egg pasta
77
•
•
•
Pappardelle with slow-cooked pork ragù
77
•
•
•
Taco-stuffed peppers
78
•
Bone marrow mash
87
•
Mini beef Yorkshire puddings
92
•
•
• •
•
•
•
•
•
•
•
•
•
•
•
83
•
•
•
•
•
Cinnamon sultana scone
92
•
•
•
•
•
Butterfly buns
94
•
•
•
•
Gluten-free granola bars
95
•
•
•
•
Rainbow cookies
96
•
•
•
•
Homemade pretzels
99
•
•
•
•
•
•
Protein slices
100
•
•
•
•
•
•
Summer berry cheesecake
27
•
•
Edward's pavlova cake
27
•
COVER RECIPE: Summer berry nut crumble
42
•
•
•
Dark chocolate tart with summer berries
45
•
•
•
Strawberry yoghurt cheesecake
50
•
•
Salted caramel chocolate tart
52
•
•
Lemon and lime possets
66
•
Easiest-ever peach sorbet
68
•
Summer stunner Pavlova
81
•
Eton mess pancakes
•
•
Lemon mousse with elderflower strawberries
•
•
• •
•
•
•
•
•
FISH AND SEAFOOD
52
•
Sun-dried tomato prawn pasta
63
•
Cajun mackerel with sweet potato chips
65
•
One-pan spaghetti puttanesca
71
•
Garlic butter prawns and quinoa
74
•
Spicy prawn pasta with creamy tomato sauce
77
•
Sweet chilli salmon quinoa bowls
78
•
• •
•
•
•
•
•
•
• •
•
•
Smoked mackerel and egg salad
112
•
•
One-tray salmon, potato and vegetable bake
117
•
•
• •
•
• • •
POULTRY Whole roasted chicken
21
•
•
Lemon and blackberry chicken salad
46
•
•
Tandoori chicken
49
•
Indian-spiced chicken patties
55
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
• • •
•
•
•
•
•
•
•
•
•
•
84
•
•
•
•
•
92
•
•
101
•
•
•
•
•
•
•
61
•
•
•
•
•
76
•
•
•
•
•
Barbecued banana boats
104
•
•
•
•
Greek lemon, chicken and rice soup
76
•
•
•
•
•
Peach, honey and yoghurt popsicles
118
•
•
•
•
•
Jalapeño popper chicken
78
•
Strawberry crumble
119
•
•
•
•
•
Wholemeal turkey and veggie wraps
114
•
•
Frozen dark chocolate banana bites
120
•
•
•
•
•
Chicken and pak choi rice bowls
115
•
•
Prosecco with strawberries and elderflower
38
•
•
•
Lemon and broccoli couscous
21
•
•
•
•
•
Blueberry and mint mocktail
41
•
•
•
•
Braised lettuce with creamy peas
30
•
•
•
•
•
Blueberry and lavender detox tea
41
•
•
•
•
Mushroom Scotch eggs
33
•
•
•
Griddled courgette salad
36
•
Chia seed breakfast puddings with raspberry compote
45
•
Balsamic roasted strawberries
45
•
Shakshuka
46
•
Roasted vegetable and Feta quiche
49
•
•
•
Vegetable lasagne
52
•
•
•
• •
•
VEGETARIAN •
•
•
•
One-pan Moroccan chicken and rice
•
• •
Roasted five-spice chicken thighs
EF114_06_Recipe_Index.indd 6
•
•
• •
Peanut butter chocolate cups
6 Easy Food
•
DESSERTS
•
•
BAKED GOODS
•
•
•
•
Ginger and prawn fried rice
•
•
72
•
•
•
•
Chicken and chorizo paella
48
•
•
•
Green Thai fish curry
•
• •
70
•
•
•
Pork chops with balsamic and blue cheese
•
•
•
Sweet potato and black bean breakfast burritos
•
•
•
92
•
•
• •
107
•
34
•
Moroccan spiced cauliflower "couscous" salad
•
Salmon rillettes
•
Brie and chilli jam finger sandwich
•
x
•
•
•
23
•
•
•
Thai crab croquettes
•
•
•
116
•
•
67
Mini lamb burgers with cumin-roasted vegetables
•
Cherry chocolate yoghurt bowl
Cobb salad with buttermilk dressing
•
•
•
56
Homemade granola with yoghurt and stewed rhubarb
•
•
•
56
Cardamom peach pie yoghurt bowl
64
99
•
•
Moroccan spice yoghurt bowl
62
Ham and cheese pockets
•
•
Open-faced green goddess pitta burgers
•
LF DF GF
56
Pan-fried pork chops with apple and cabbage slaw
•
v
v Baked cinnamon apples yoghurt bowl
• •
• •
DRINKS • •
•
•
•
•
•
•
•
•
Blueberry muffin breakfast smoothie
41
•
•
•
•
Blueberry and ginger lemonade
41
•
•
•
•
Blueberry milkshake
41
•
•
•
French 75
89
•
•
•
Strawberry thyme fizz
89
•
•
•
•
Sparkling rosé sangria
89
•
•
•
•
•
•
Classic bellinis
89
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
• •
•
•
• • •
AUGUST 2016
20/07/2016 14:26
MAKING FRIENDS WITH SALAD
What’s inside
Whether you’re looking for something light and crisp or a heartier dish, we’ve got just the salad for you.
A sneak peak at what you’ll find in this issue
Classic wedge salad
Just desserts
P.29
Are you in the mood for something sweet? Luckily the season for summer fruits is still in full swing and we’ve got lots of mouth-watering recipes to make the most of them – plus, there’s something to suit everyone in our marvellous meringues feature, starting on p.80.
Steak and potato salad
P.35
Lemon and blackberry chicken salad
P.46
Peach and olive oil cake
P.37
Lemon and lime possets
Strawberry meringue squares
P.66
P.82
Cobb salad with buttermilk dressing
P.67
Cheers!
Drink in the sunshine and a fruity bevvy or two! Turn to p.88 and you’ll find our favourite prosecco tipples that are strictly for grown ups, or p.40 for some seriously refreshing blueberryinfused drinks for the whole family.
Smoked mackerel and egg salad
P.112
ONE-POT WONDERS
Want to make the most of those long summer evenings? Nobody enjoys spending hours up to their elbows in suds after dinner, so we’ve come up some excellent one-pan dishes. They don’t scrimp on flavour, but will save on the washing up and let you sit back and bask in the evening sun.
Shakshuka
P.46
www.easyfood.ie
EF114_07_What's inside.indd 7
Ginger and prawn fried rice
P.53
Pork chops with balsamic and blue cheese
P.70
One-tray salmon, potato and vegetable bake
P.117
Easy Food 7
20/07/2016 12:42
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
“How delicious does this Salted Caramel Tart look? We've made this with @easyfoodmag” – @PyrexUKOfficial See p.53 for the recipe!
“A boozy teatime snack? Yes, please! Many thanks to @teeling_whiskey and @wildflourkate. Too much fun and too much deliciousness for a Tuesday afternoon. #dublin #foodmagazine #whiskey #boozybakes” – @easyfoodmag
“What a first-class afternoon tea at the @titanicbelfast after a morning wandering around the exhibits. #discoverni #enjoyni2016 #titanic #tea #belfast”
– @easyfoodmag
Contact us Easy Food Magazine @easyfoodmag
“Beautiful dessert by Caroline Gray @easyfoodmag" – @SaturdayAMTV3
WE HAVE MOVED
We've moved into a bigger office (onwards and upwards, and all that) and we're loving our fab new home in Bray, Co. Wicklow. As you can see from the balloons peeping over the balcony (right), we've already picked out all the good spots for office celebrations! Dropping us a line? Our new address is: 12, Prince of Wales Terrace Quinsborough Road Bray Co. Wicklow
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EF114_08-14_Yoursay_FoodBites.indd 8
AUGUST 2016
20/07/2016 12:49
letters and comments
We’ve got mail
“Unearthed a few old copies of Easy Food while looking for inspiration for dinner!” – De Bee
“Many thanks for the voucher for the Charlemont Restaurant, received on Friday and the bottle of Bollinger Champagne, received this morning.
Meet the Taste Team...
Anne-Marie Toomey
I love Easy Food magazine every month and, of course, the competitions! Have a great summer.
is a metalwork and engineering teacher, and says, “I have a daughter, Ella Rae, who is three-and-a-half years old. She loves to help me with baking. I love taking photographs and I always have my camera with me, and I sew handmade dolls in my spare time. I love baking, and if I’m coming over to visit you I will have cupcakes or a cake in hand! My signature dishes are a Thai yellow curry, and vanilla cupcakes with pink buttercream icing and a surprise raspberry jam centre. My best creation was a ‘Masha and the Bear’ cake for Ella Rae’s third birthday.”
Kind regards Eileen O’Connor." “Perfect way to spend a miserable, rainy Tuesday morning.” – Natasha Coffey “@easyfoodmag that cover looks so delicious! – @ipadzorz
Andrea Pedersen
says, “I have always loved cooking and baking and find it very relaxing and inspiring. There was a time in my life when I used to cook for bigger groups as part of my job. As my four children have all flown the nest and I'm working in a different area, I don't get to cook and bake as much as I would like, but I always like to try new things. As my dear husband always says, I love to cook and he loves to eat – a match made in heaven!”
“Delighted to be part of the Taste Team for the bumper packed @easyfoodmag summer special!”
– @thymetoeat
May competition winners
“Great selection of recipes in the summer issue of @easyfoodmag. Very impressed (and reassured!) by @theappchef talent.” – @queenoforg
Jill Srigley was born and raised in Canada and has been living in Dublin with her husband for seven years. She says, “My mother is part Italian and I have truly inherited her compulsion to feed people constantly. I love cooking for crowds and am a huge proponent of family-style dining: no plating, just tons of variety for guests to try as much or as little as they want. I also lead a very active lifestyle, so the biggest mouth to feed is often my own!”
1 x night's B&B with afternoon tea for two in Mount Juliet Estate Ger O'Farrell, Carrigaline, Co. Cork 1 x dinner for two in Washerwoman restaurant Lorraine Moran, Dundalk, Co. Louth 1 x case of Cono Sur Bicicleta wine Colette Waugh, Bettystown, Co. Meath
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EF114_08-14_Yoursay_FoodBites.indd 9
Laura Haughey
says, “I am married to Gavin and we have two beautiful sons, Killian, aged seven, and Oisin who is 16 months old. I am a stay-at-home Mum. I'm part of our local amateur drama group, and I also love walking in our local forest and going swimming.”
Easy Food 9
20/07/2016 12:49
FOOD BITES FEELING SAUCY
GETTING FIRED UP AT THE BIG GRILL
We’re already hooked on Ballymaloe Foods’ new Steak Sauce with Irish Stout, and not just because those are four of our favourite food descriptor words in one product name. This sweet and smoky sauce is perfect served alongside steak, chicken or roast beef, and makes a killer glaze when barbecuing. Its unique flavour comes from the addition of Dungarvan Brewing Co.’s ‘Black Rock Stout’. It is made from all natural ingredients, and is gluten-free, dairyfree and suitable for vegetarians. Available nationwide (RRP €2.99).
We’re getting the napkins at the ready for the third annual Big Grill Festival in Dublin’s Herbert Park from 11-14th August. From low-and-slow American south pitmaster barbecuing to finger-licking creations from top Irish chefs and restaurants, this year’s festival promises to bring together the best of global barbecue in one place. Jazz up your meal with a range of craft beers, cider and spirits while listening to one of the many live acts performing on the main stage, or use them to cool down after signing up for one of the competitive eating competitions. Tickets €15 (children aged 12 and under go free) www.biggrillfestival.com @biggrillfest BigGrillFestival
TASTE OF CAVAN
TASTE THE TAPAS TRAIL
The Campo Viejo Tapas Trail has been in full swing again this summer through Dublin and Cork, with the Galway tastings to take place from 24th August – 7th September on Wednesday and Sunday evenings. Guests visit four top tapas restaurants –– Cava (Middle St.), 56 Central (Shop St.), Bite Club (Upper Abbeygate St.) and House 10 Easy Food
EF114_08-14_Yoursay_FoodBites.indd 10
Hotel (Spanish Parade) –– where they are treated to each venue’s three best tapas dishes, all specially created to complement the full flavours associated with Campo Viejo Reserva. For more information and to book tickets, visit www.campoviejotapastrail.ie.
Taste of Cavan returns on 12th and 13th August with a spacious new layout at Cavan Equestrian Centre and a new website, providing access to recipes, chefs’ stories, tourist information and details of over 100 local producers. Two spacious food courts will house more than 130 stands offering local and regional produce, as well as a giant Kids' Fun Zone with loads of free family activities to enjoy. www.tasteofcavan.ie AUGUST 2016
20/07/2016 12:47
news
GOODNESS TO GO Kenwood has launched PureJuice (RRP €269.99) and PureJuice Pro (€479.99), two new slow-press juicers designed to unlock the maximum amount of vitamins, nutrients and enzymes from fruits and vegetables. The slowrelease technology ensures that micronutrients are retained and oxidation is minimised. The cherry on top is that these juicers also have a rinsing function to make cleaning stress-free, plus an antidrip stopper to eliminate those annoying drips and spills.
A TASTE OF ELEGANCE AT POWERSCOURT Powerscourt Hotel Resort & Spa’s Sika Restaurant has unveiled a new tasting menu featuring seasonal ingredients prepared immaculately and devised by Chef de Cuisine Peter Byrne. We had the pleasure of spending an evening meal in Sika, lushly surrounded by the sweeping Powerscourt grounds. The menu sings the praises of local suppliers and ingredients and is effortlessly paired with offerings from the extensive wine menu by Sika’s expert sommelier. Of course, Powerscourt is the height of luxury, but we loved how the menu is an ode to elevating muchloved homestyle favourites –– from a hearty beef tenderloin to a retro baked Alaska –– into impressive and satisfying dishes. We thought we had an idea of how our goat’s cheese and beetroot starter would arrive, but were blown away with what was presented: thin slices of colourful beetroot, mingled with creamy ribbons of firm goat’s cheese and small cubes of tomato jelly that added an extra depth of flavour and texture to every bite. The seasonal Wicklow loin and shoulder of lamb was prepared simply but perfectly, and ordered medium-rare at the recommendation of the chef. The grande finale came with dessert, when our server poured a stream of hot chocolate sauce over a Valhrona dark chocolate globe, melting it slowly to reveal sweet milk ice cream and crunchy biscuits hidden inside. A short hop from Dublin, Sika makes for an ideal elegant evening getaway. The tasting menu is available at €95 per person (with the wine pairing option available for €135 per person) from Sunday to Friday. 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. For more information or to make a reservation, visit www.powerscourthotel.com.
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Available from Brown Thomas, Arnotts and Harvey Norman and www.kenwoodworld.ie.
A STROLL DOWN A DELICIOUS LANE The Easy Food office recently relocated from Greystones to Bray, and one of the things we’ll miss most about our old stomping (and eating) grounds is easy access to Theatre Lane. This lunchtime hotspot is tucked away on (where else?) Theatre Lane, behind the main Church Road, and has been our go-to spot for the most insanely delicious chicken rolls: warm, soft bread packed with free-range rotisserie chicken, stuffing, pancetta, caramelised onion marmalade and garlic mayo. The deli counter variety just doesn’t stand a chance, especially since we tend to supplement these bad boys with a side of Theatre Lane’s truffle mac and cheese. Of course, the extensive menu boasts other offerings that have frequently been the highlight of our workday afternoons, from the spiced lamb burgers with harissa yoghurt to the open-faced beef sandwich with horseradish. It’s a buzzing spot for weekend breakfasts, and –– due to popular demand –– is now also open for dinner on Friday and Saturday evenings. Theatre Lane Greystones, Co.Wicklow (01) 255 7294 www.theatrelane.com Easy Food 11
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A FOODIE HAVEN AT OUR DOORSTEP
We were itching for a weekend away, one with the usual wish list: a bit of sightseeing, some outdoor adventures, a relaxing place to stay and, of course, plenty of good food. We were delighted when a quick jaunt up to Northern Ireland fit the bill (literally –– a full tank of petrol and we were off!). It was a two-hour straight shot from Dublin to Belfast, and we kicked off the weekend with dinner at James Street South, where simple, seasonal food reigns supreme in an elegant but lively fine-dining atmosphere. The next afternoon was spent on the northern coast, where we got our adrenaline pumping with coasteering: think a mixture of rock climbing, swimming, cliff jumping and really tight wetsuits, resulting in one of the most fun afternoons we’ve had in ages. Our aching bodies needed a bit of a rest after that, so we took in some much-needed R&R back at the Fitzwilliam Hotel Belfast. Dinner at The Muddlers Club hit the spot: the buzz inside this tucked-away trendy eatery was the perfect energy boost to kick off our Saturday night. The easy enthusiasm from the staff created a welcoming and fun atmosphere, and we looked on admiringly into the open kitchen as the chefs prepared the restaurant’s bistro-style dishes from fresh, local ingredients. Sunday afternoon was spent at St. George’s Market, a 19th-century covered market bursting with local food and craft producers. Our true food-loving selves were in heaven: from Irish staples like soul-satisfying bacon, sausage and eggs sandwiches along with traybakes and cakes that would make any Granny proud, to global sensations like South American pressed sandwiches and meat-free Indian street food, we made it our duty to sample as much as possible (we like to consider
Global tastes at Ballyknocken
Travel the world of food in a brand new culinary expedition to explore some of the best-loved recipes from around the globe through a new class at Ballyknocken Cookery School in Co. Wicklow. “Around the World in Eight Recipes” takes place on Saturday, 13th August and is the first in a series of classes from the team of international chefs and tutors who bring a truly authentic flavour to the menu. From Asia to Indonesia, Italy to Eastern Europe, America to South Africa and everything in between, a team of dedicated international food lovers have designed this class that is sure to impress the taste buds. Attendees also have the opportunity to stay in the 4-star Ballyknocken Farmhouse for just €59.00pp sharing. Saturday, 13th August 2.30pm – 6.30pm €125.00 per person www.ballyknocken.ie
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it official food media research). We stocked up on local cheeses, seasonal fruit and even capped it off with some of the most unbelievably fresh oysters. On Saturdays, you can even sign up for a guided walking tour of the market and surrounding foodie destinations, which we will definitely be joining on our next trip. Our trip concluded with a visit to the Titanic Experience, which was recently included in Lonely Planet's Ultimate Travelist of 500 of the world's most striking locations. We topped it all off with the Titanic Afternoon Tea, a first-class sampling of sandwiches, baked goodies and bite-sized desserts in an elegant dining room that even includes a replica of the Titanic’s Grand Staircase. Be sure to check out our Titanic-inspired Afternoon Tea feature on p.90! We actually couldn’t believe we packed all of this into one weekend, and yet also wished we had one more day to do a bit more. Until next time, Northern Ireland! Fitzwilliam Hotel Belfast: www.fitzwilliamhotelbelfast.com James Street South: www.jamesstreetsouth.co.uk Causeway Coasteering: www.causewaycoasteering.com The Muddlers Club: www.themuddlersclubbelfast.com Belfast Food Tours: www.belfastfoodtour.com Titanic Belfast: www.titanicbelfast.com For more information on St. George’s Market or visiting Northern Ireland, please see www.discovernorthernireland.com.
PASTE OF SUCCESS We’re obviously big fans of big flavour in the Easy Food office, so it should come as no surprise that we just can’t get enough of Mama Nagi’s new chilli pastes. Irish artisan producer Mindi Keane developed the range of pastes based on her mother’s recipes from when she lived in the Punjab region of India. Included in the range are mildly spiced Keralan coconut chilli paste, spicy Bengali sweet chilli paste and the hot Punjabi chilli paste, all made from fresh herbs and spices, with no artificial flavourings or additives. Each paste even comes with four recipe cards, to give a little inspiration for using the pastes. We loved stirring a small dash of the fiery Punjabi paste into an Indian curry for some extra heat, and couldn’t get enough of toasted naan chips with a creamy dip made from the Bengali sweet chilli paste and some crème fraîche. For purchasing or stockist information, visit www.mamanagis.ie. Also available from select SuperValu stores as part of the Food Academy Programme. AUGUST 2016
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CORNER
LOW-SO GOOD
FRUIT ON THE TABLE
PASTA MAGIC
By Theresa Storey Published by O’Brien Press €19.99/£16.99
From Leaves Pure Food and Make-A-Wish® Ireland €5.99/£5.05
By Jessica Goldman Foung Published by Chronicle Books €23.70/£19.99
Feeling fruity? This gorgeous little book celebrates fruit from all four seasons, offering a myriad of ways to use Nature’s bounty. Savoury recipes include courgette bread, tomato and goat’s cheese tarts and “drunken pig in an orchard,” one of the most adorable names for a dish we’ve ever come across (for the record, it’s pork with cider, apples and sauerkraut). For a sweet fix, try a “damn fine cherry pie,” boozy butterscotch bananas or prize-winning scones. Also included are some more unusual treats, such as raspberry vinegar, blackberry whiskey (em… yes please), strawberry butter and mojito marmalade. With over 100 sweet and savoury recipes, this book is bound to keep us cooking, baking and preserving all year round.
Irish pasta company Leaves Pure Food and various celebrity chefs have come together to launch this cookbook, generously sponsored by SuperValu, to raise funds and awareness for the Make-A-Wish® Foundation Ireland. All proceeds are going directly to the charity, with contributors like Clodagh McKenna, Neven Maguire, Donal Skehan and a host of other Irish chefs and personalities supplying pasta recipes endearingly accompanied by their own childhood wishes. Not only is this a commendable project for a worthwhile cause, but we love discovering new takes on everyone’s favourite larder stand-by, such as Norah Casey’s pan-fried hake pasta in a smoky chorizo, kelp and tomato sauce. Pick up your copy and put a pot of water on to boil.
Let’s be honest. Salt is delicious. Sadly, however, eating loads of it just isn’t good for us. The Easy Food approach is simply to avoid processed foods, which are usually packed with sodium, but for those who need to adopt a serious low-sodium diet for specific health reasons (like the kidney failure suffered by the author), this book will be of real help. Covering everything from understanding sodium content and setting up a low-salt kitchen to shopping, cooking and eating out, it’s a truly comprehensive guide – and its 70 recipes are good, too! Dishes like broccoli gnocchi with lemon cream sauce, green chilaquiles, speedy five-spice pulled pork and homemade focaccia bread are so vibrant and full of flavour that we guarantee you’ll never reach for the salt shaker.
TWIST By Martha Collison Published by Harper Collins €20.15/£16.99 Martha Collison burst on to our screens as the youngest-ever contestant in the 2014 series of The Great British Bake-Off. Here in her debut cookbook, she’s adding unusual “twists” to classic recipes, reinventing them to make new favourites. This is a fantastic book for the seasoned baker, offering refreshingly innovative alterations to old stand-bys, but – with illustrations and tips throughout – it’s also perfect for the novice. We never knew there was something missing from our lives until we saw Collison’s recipe for Irish cream éclairs, and we also fell head over heels for her lemon cheesecake cupcakes (filled with curd and iced with a creamy cheesecake mixture), her chilli chocolate dip for homemade pretzel sticks and her salted caramel and apple pavlova. Let’s twist again…
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there! GET OUT
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Make the most of our precious Irish summer by spending as much time as possible outdoors
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1. Portable wine glasses www.designist.ie €10/£8.45 2. Signature by Navigate Signature Pitcher and Tumblers www.littlewoodsireland.ie €29/£24.50 3. BBQ toolbox www.firebox.com €82.60/£69.99 4. Inflatable cooler Tiger stores nationwide €4/£3.35 5. Kilner 8L drinks dispenser www.argos.ie €34.99/£29.50 6. Metal BBQ bottle holder www.tch.net €18.99/£16 7. Picnic blanket with handle Tiger stores nationwide €6/£5.05 8. Vintage blue plastic cutlery set (24 pieces) www.candleandcake.co.uk €5.90/£4.99 9. My Vegetable Patch (pots, seeds and instructions for young gardeners aged six and over) www.oakroomshop.co.uk €17.80/£14.99 14 Easy Food
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COMPETITIONS
S POSTAL EvaNntTRinIEstructions
le Fo ll ow th e reto en te r fo r ea ch on ho w po st yo ur en try to : d co m pe ti ti on anFo od , 1st Fl oo r, Ea sy urch R oa d, Zo e H ou se , ChCo . W ickl ow. s, ne to G re ys co m pe ti ti on di ca te w ha t cl ud e al l in to et rg fo D on ’t ri ng an d in yo u ar e en te nt ac t de ta il s. yo ur co
WIN A GOURMET ESCAPE PACKAGE WITH DINNER
at The Chef's Table, by Stefan Matz, at Delphi Resort The perfect place for guests, locals and visitors to the area, The Chef’s Table by Stefan Matz welcomes guests to enjoy a culinary showcase of the very best the region has to offer. The 34-seater stand-alone restaurant at Delphi Resort features an open kitchen, allowing for engagement and interaction with Stefan while he works with his team to create elegant and sophisticated dishes full of flavour, celebrating the rich bounty of the lands and seas around Delphi. Delphi Resort along with Easy Food are giving one lucky reader a chance to experience a Gourmet Escape package at Delphi Resort which includes a two-night stay with a five-course tasting menu in The Chef’s Table by Stefan Matz and breakfast on both mornings. With a passion for local producers, Stefan Matz and his team at Delphi Resort are hosting a culinary adventure series, the Delphi Resort 2016 Food & Drink Series, for the second year in a row, featuring a different event monthly up until year end. With a particular focus on fabulous local foods and suppliers, the series also offers a few twists, tailor-made to provide information, inspiration and satisfaction to all those attending! For more information on the 2016 Food & Drink Series or the Gourmet Escape package at Delphi Resort, visit www.delphiresort.com or www.delphiadventureresort.com/food-drink-event-series-2016.
To enter, simply email your contact details to competitions@easyfood.ie with DELPHI in the subject line. Terms and conditions: Prize includes 2BB1D for 2 adults, subject to availability, non-transferable and not valid during Easter, Halloween, Christmas and New Years or Bank Holidays. Delphi Resort, Leenane, Connemara, Co.Galway
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www.delphiresort.com
info@delphiresort.com
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gluten-free alternatives to pasta, or get the kids involved in creating spaghetti-style or ribbonshaped vegetables –– getting their five-a-day has never been this fun! The Morphy Richards Spiralizer is the first of its kind to use an electric operation, which makes it safer to use and takes all of the hard work out of the preparation process.
WIN
WIN A SPIRALIZER!
To celebrate the launch, one lucky reader now has the chance to win a Morphy Richards Spiralizer. Simply email your contact details to competitions@easyfood.ie with SPIRALIZER in the subject line.
Morphy Richards has released Ireland’s first electric spiralizer, making it easier than ever to create quick and healthy meals. Slice Dubliner Cheesy Chicken 225x160mm FA.pdf 1 20/07/2016 14:42 vegetables into noodles that can be used as delicious low-carb and
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Add third page of competitions: Morphy Richards (1/2 page) - in folder Keogh's (1/2 page) - waiting on ad from Sarah
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WIN DINNER FOR TWO
AT LE PAIN QUOTIDIEN
VOUCHERS TO BE WON!
A hidden gem on the Dublin dining scene, The Greenery’s relaxed sophistication provides the perfect setting for a cosy weekend brunch or elegant evening meal. With locations in Donnybrook and Portobello, The Greenery’s menu offers simple food, done well. Brunch favourites like eggs Benedict and thick-sliced French toast sit comfortably on the menu beside creative offerings like Moroccan ragout and the ever-popular avocado granary toast. Diners looking for lunch or dinner options can choose from a selection of seasonal, contemporary dishes from fresh crab salad and crispy chicken wings to Asian-seared salmon and saffron risotto. From an early bird dinner to top-notch catering services, The Greenery offers something for any dining occasion.
To celebrate the recent arrival of Le Pain Quotidien at Kildare Village, we’ve teamed up with the global restaurantboulangerie to offer two lucky readers the chance to win dinner for two to the value of €75. Le Pain Quotidien serves simple, elegant fare with organic and locally sourced ingredients whenever possible, in both a takeout and dine-in setting for breakfast, lunch and dinner. The menu includes organic hot dishes, soups, salads, signature tartines, homemade pastries and artisan baked bread. It also serves many vegan and vegetarian options. www.lepainquotidien.ie To be in with a chance of winning dinner for two, simply email your contact details to competitions@easyfood.ie with LPQ in the subject line. Terms and conditions apply.
Three lucky readers now have the chance to win a €50 voucher to The Greenery. To enter, simply email your contact details to competitions@easyfood.ie with GREENERY in the subject line.
3 Eirpage House Donnybrook Dublin 4 T: (01) 219 5966 31 Lennox street Portobello Dublin 8 T: (01) 4759743 info@thegreenery.ie www.thegreenery.ie Catering: www.greenerycatering.ie Early bird available Sunday-Thursday (5-7pm, 2 courses for €20)
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familiar smiling face on the Irish food scene, Edward Hayden is no stranger to showing friends, family and food lovers across the country how to cook to impress. Focusing on tried-and-true favourites like seasonal berry pavlovas, warming roast dinners and local seafood chowders, this is food that truly welcomes guests to the table. Edward initially trained in professional cookery at Waterford Institute of Technology, before completing a Bachelor of Arts in Advanced Culinary Arts at Cork Institute of Technology. He has also published three cookery books, ‘Edward Entertains’, ‘Food To Love’ and ‘Food For Friends’. On top of giving cooking demonstrations as part of his nationwide culinary tour, Edward is very familiar to radio and television audiences from his weekly cookery slots on TV3's IrelandAM and regular radio appearances. He also works as a culinary lecturer at Waterford Institute of Technology and regularly lectures in An Grianán, the Irish Countrywomen’s Association Adult Education Centre. It is this connection to what’s happening in Irish kitchens that makes Edward such an expert on homegrown, everyday cooking. We’re delighted to be featuring a selection of some of his favourite seasonal recipes that are perfect for sharing with friends and family. How would you describe your cooking philosophy? I would like to think that it is attainable for all. I like to showcase recipes that are easy to prepare, not overly time-consuming and use local and readyto-source ingredients that everyone can get their hands on.
ENTERTAINING with Edward
Chef, cookery school instructor and cookbook author Edward Hayden welcomes us into his kitchen 18 Easy Food
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How did you first become interested in cooking? Like so many other people, my interest developed at home. My mother, Sally, was a stay-at-home mum and a particularly good cook. As children, my brother, sisters and I always had good wholesome meals and access to Mam's fantastic baking. She baked every day… bread one day, tarts the next maybe, her award-winning sponge and sherrysoaked trifle at the weekend! In secondary school, I got a job in a local bar and restaurant, ‘The Duiske Inn’, in my home town of Graignamanagh in Co. Kilkenny and from there my love of food and hospitality flourished! What are your favourite dishes to prepare for yourself and for friends? I love prepare-ahead dishes that allow you to entertain your friends when they arrive rather than spending the night in the kitchen. I recently had a large group of friends round and I made a
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guest editor Edward Hayden delicious (if I do so say myself) pulled pork dish, lots of healthy salads, Cajun potato wedges and then some of my ‘almost’ famous meringue roulade. They absolutely loved it... and I’m sure my company, too! What ingredients do you always have on hand in the kitchen? I would always have some fresh herbs, garlic, onions, dried chilli flakes, Kitty Colchester's Second Nature rapeseed oil, lemons and Parmesan. Not exactly ingredients which combine to make any one recipe, but great to add zest and flavour to lots of my dishes! What is the worst cooking disaster you’ve ever had? My first memory of cooking was when I was six or seven years of age: my grandmother had just returned from holidays and I decided to bake a cake to celebrate such an occasion. My mother baked every day when we were young so I knew the basics — or so I thought! I chose a royal blue plastic bowl and put a shake of flour and plenty of sugar on top of which I cracked two eggs — delicious! At the time we had a snow white, solid fuel cooker at home in which the fire never went out, so I placed the aforementioned royal blue plastic bowl on top of the cooker and allowed it to cook. Disaster ensued! Needless to say the cooker was never the same again and the cake was never eaten, but a career in catering and hospitality had begun — albeit unbeknown to us at the time!
cooking over the past few years? What has remained the same? I suppose the Irish palate has become more exposed to a variety of foodstuffs through dining out, continental travel and culinary research, and because of that perhaps more discerning — definitely more adventurous. Cooking is now a universal vernacular and seems to arouse the minds of most people. It's a task which was once allotted to the female in the house and that is no longer the case; in fact, many of my male friends are the primary cooks in their homes which is cool. You find that many men (not professional chefs) are very militant about the recipe and fastidious in their approach. What are the most important things to keep in mind when planning a meal for a
Edward Entertains €13/£10.70 Self-published
dinner party? Does the menu allow you to spend time with your guests? That is the most crucial question. If the answer is no, change the menu! What would be your ultimate dinner party menu? I try to keep it casual when hosting a dinner party; this normally means that both you and your guests have a more enjoyable time. I would make a selection of curries, including my spinach, potato and chickpea one, some gorgeous saffron-infused rice, homemade (and very indulgent) garlic and coriander naan bread and lots of nice homemade chutneys and yoghurt-based dressings. I would put everything out in the middle of the table buffet style, along with a few chilled beers and let the party begin!
Food to Love €19/£15.70 Published by O’Brien Press
Food for Friends €25/£21 Published by O’Brien Press
What advice would you give to someone who is just learning how to cook? Follow the instructions in the recipes first to gain some confidence, and then start experimenting. Like in all things, we must learn to crawl before we walk. I bet even Mary Berry’s first creation wasn’t a ‘showstopper’! What are some of the most common mistakes you see new cooks making in the kitchen, and what can they do to remedy them? One of the biggest ‘confidence breakers’ is trying recipes that are too complicated or ones with too many elements to them. Start with simple recipes and allow your confidence to build from there. In the meantime, try not to multi task too much. Keep an eye on that pot on the stove — this can help to cut down on the scrubbing of burnt saucepans later! In your opinion, what are the major changes you’ve seen in Irish home
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Lemon and broccoli cous cous Serves 8 "This is a very refreshing salad, perfect for the summer months." 1 head of broccoli, chopped into florets 200g couscous 400ml boiling water Zest and juice of 1 lemon, plus extra slices of lemon to serve 75g sun-dried tomatoes 3 tbsp olive or rapeseed oil Fresh parsley, to garnish 1 Bring a large saucepan of water to the boil over a high heat. Add the broccoli and cook for 60-70 seconds until beginning to soften. Transfer into a large colander and run under cold running water until completely cooled. Dry well with kitchen paper. 2 Put the couscous into a large bowl and cover completely with the boiling water. Allow to stand for 10 minutes, then fluff with a fork. Allow the couscous to cool for 20-30 minutes. 3 Add the lemon zest and juice and the broccoli to the cooled couscous and season well. Mix in the sun-dried tomatoes and the olive or rapeseed oil. 4 Toss the salad until thoroughly combined and 20 Easy Food
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season to taste. Garnish with sliced lemon and fresh parsley. Chill until required. Per Serving 115kcals, 6.9g fat (1g saturated), 11.9g carbs, 0.8g sugars, 2.3g protein, 2g fibre, 0.059g sodium
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Thai crab croquettes Serves 6 "If you wish to really impress, then these are the canapés to serve as your guests arrive for dinner." 450g cooked crab meat 2 tsp olive oil ½ a red chilli, finely chopped 2 garlic cloves, chopped ½ a red onion, finely chopped 1 x 3cm piece of root ginger, chopped 450g leftover mashed potatoes 1 bunch of spring onions, finely chopped 1 egg yolk For the coating: 50g seasoned flour (plain flour with a little salt and pepper) 1 egg, beaten with 50ml milk 150g fresh white breadcrumbs 1 dessertspoon of sesame seeds
that there are no bones or traces of shell. 2 Heat the oil in a small saucepan over a medium heat. Cook the chilli, garlic, onion and ginger together until completely softened. Allow to cool. 3 In a bowl, combine the crab meat with the chilli mixture, potatoes, spring onions and egg yolk. Stir to combine. 4 Divide the mixture into golf ball-sized pieces and then mould each ball into a cylindrical croquette shape. 5 Transfer to the fridge for about 30 minutes to allow the croquettes to firm up. 6 Prepare three separate bowls to coat the croquettes, with seasoned flour in one, the egg wash in another and the breadcrumbs and sesame seeds in the third. 7 Remove the croquettes from the fridge. Working one at a time, coat them in the seasoned flour, then the egg wash. Shake off the excess, then coat each one fully in the breadcrumbs, pressing on with your fingers. 8 Heat the deep fat fryer or a pan with a 5cm layer of oil. Working in batches to avoid overcrowding, fry the croquettes for 2-3 minutes until golden brown. Drain the croquettes on kitchen paper and serve immediately. Per Serving 295kcals, 7.4g fat (1.6g saturated), 37.6g carbs, 2.5g sugars, 17g protein, 1.9g fibre, 0.804g sodium
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guest editor Edward Hayden
Whole roasted chicken with chorizo stuffing and glazed vegetables Serves 4 "There has been a great return to old-fashioned wholesome home cooking of late but, for some, a roast dinner can be still one of the most demanding culinary challenges. Not so with this simple recipe, which is sure to impress your family and friends. As an alternative, why not use this stuffing in pork steaks, or even some chicken fillets wrapped in bacon?" For the stuffing: 110g butter 1 medium onion, roughly chopped 4-5 sprigs of thyme, leaves picked 75g chorizo, diced 2 tbsp fresh parsley, chopped 200g white breadcrumbs Salt and black pepper For the chicken: 1 large whole free-range chicken 4-5 sprigs of thyme, leaves picked 25g butter, melted For the glazed vegetables: 4 carrots, peeled and cut into chunks 3 parsnips, peeled and cut into chunks 12 shallots, peeled 25g rapeseed or olive oil 1 tbsp honey For the roast gravy: 1 tbsp plain flour ½ glass of white wine 400ml chicken stock 1 Melt the butter in a pan over a low heat. Add the onion and thyme and cook over a very low heat for 5-6 minutes until completely softened. 2 Add the chorizo and cook for another 1-2 minutes, then mix in the parsley and breadcrumbs. Season lightly and allow to cool completely. Preheat the oven to 200˚C/180˚C fan/gas mark 6. 3 Line the cavity of the chicken with parchment paper, then stuff with the cold stuffing and secure the flap with a cocktail stick. 4 Place the chicken into a roasting tray. Sprinkle some salt and black pepper over the skin. Add the thyme to the tray and brush the entire chicken with the melted butter. 5 Transfer to the oven and roast for 25-30
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minutes. Reduce the temperature of the oven to 170˚C/150˚C fan/gas mark 3 and cook for a further hour, or until the juices run clear out of the chicken when pierced at the point where the thigh meets the body. The flesh should feel tender to the touch. 6 Meanwhile, place the chunks of carrots and parsnips into a large saucepan of cold water and bring to the boil. Simmer for 8-10 minutes, then drain thoroughly. 7 Place the blanched carrots and parsnips onto a baking tray with the whole shallots. Drizzle with the rapeseed oil and honey and season lightly with salt and pepper. Place in the oven for 20 minutes until cooked through. 8 Transfer the chicken to a serving platter and allow the meat to rest for at least 10 minutes
before carving. 9 Meanwhile, place the roasting tray onto the hob over a medium-high heat. Sprinkle the flour into the remaining juices in the tray. Whisk vigorously, then add the white wine and chicken stock. Whisk until the gravy begins to thicken. It will still be lumpy at this stage but do not panic! 10 Place a sieve over a medium saucepan and pour the contents of the roasting tray through the sieve into the saucepan. 11 Simmer for a further 4-5 minutes and then serve over the delicious roasted chicken and glazed vegetables. Per Serving 1,010kcals, 49g fat (23.1g saturated), 71.5g carbs, 15.8g sugars, 65.4g protein, 8.7g fibre, 1.322g sodium
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Pork and chicken terrine Serves 12 "This is a delicious option to serve cold as part of a summer buffet or garden picnic. In the case of home entertaining for christenings or dinner parties, this is a great recipe as it actually works well and tastes better if prepared a day or two in advance."
Apple and ginger loaf Serves 8 "This is a perfect teatime treat!" 110g butter 110g golden syrup 110g treacle 110g brown sugar 225g plain flour ½ level tsp bicarbonate of soda 4 level tsp ground ginger 100ml milk 2 eggs 1 cooking apple, peeled and grated For the icing: 2 tbsp icing sugar Boiled water Toasted flaked almonds 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. Lightly grease and line a standard 900g loaf tin with parchment paper. 2 Place the butter, golden syrup, treacle and brown sugar together into a large saucepan and melt slowly, stirring continuously, until all ingredients have been incorporated. Bring the mixture to a gentle boil, then remove from the heat and leave to cool for a few minutes. 22 Easy Food
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3 In a bowl, sieve the flour, bicarbonate of soda and ground ginger together. 4 In another bowl, beat the milk into the eggs. 5 Once the toffee-style mixture has cooled, pour it into the dry ingredients and then add the egg and milk mixture. Make sure you beat the entire mixture thoroughly at this stage as the dry ingredients will clump together. Add the grated apple and mix until well incorporated. 6 Pour the batter into the prepared cake tin and transfer to the preheated oven. Bake for 45-55 minutes or until a skewer inserted in the centre comes out clean. 7 Allow the cake to cool in the tin as it will still be quite soft and will have a tendency to break. 8 Once the cake has cooled, remove it from the tin and transfer to a serving platter. 9 Add just enough boiling water to the icing sugar to make a drizzle-like paste. Drizzle this over the top of the apple and ginger loaf and sprinkle with flaked almonds. Per Serving 377kcals, 12.9g fat (7.6g saturated), 62.4g carbs, 29.7g sugars, 5g protein, 1.4g fibre, 0.211g sodium
Edward's Tip
This cake will last in an air-tight container for 4-5 days.
10-14 streaky bacon rashers 50g ready-to-eat prunes, finely chopped 700g pork mince ½ medium onion 2 garlic cloves 50g breadcrumbs 1 egg Salt and black pepper 1 tbsp fresh mixed herbs, chopped 1 tsp wholegrain mustard Dash of Worcestershire sauce 2 chicken fillets, sliced into long thin strips 50g ready-to-eat apricots 1 Preheat the oven to 170˚C/150˚C fan/ gas mark 3. Line a standard 900g loaf tin or terrine mould with the bacon, leaving some overlapping to ensure closure on the underside. 2 In a bowl, mix the prunes, pork mince, onions, garlic and breadcrumbs together with the egg and some light seasoning. Add the chopped mixed herbs, mustard and Worcestershire sauce. 3 Half-fill the terrine mould with the meat mixture, then top this with a layer of chicken. 4 Arrange a layer of apricots down along the centre of the terrine mould. 5 Add the remaining meat mixture, then close over the smoked bacon. Cover with tin foil. 6 Sit the terrine mould into a roasting dish half-filled with water and cover the entire dish with more tin foil. 7 Bake for one hour, then remove the tin foil from both the roasting tin and the terrine mould. Reduce the heat to 150˚C/130˚C fan/ gas mark 2 and bake for a further 45 minutes. 8 Allow to cool in the tin. Invert onto a serving platter and decorate with some salad leaves. Per Serving 388kcals, 8g fat (1.7g saturated), 43.3g carbs, 2.6g sugars, 9.3g protein, 1.4g fibre, 0.111g sodium
x AUGUST 2016
21/07/2016 09:51
guest editor Edward Hayden
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AUGUST 2016
21/07/2016 09:52
guest editor Edward Hayden
Summer berry cheesecake Serves 8 "Cheesecake is a very popular dish, and this particular flavour is superb." For the base: 350g Digestive biscuits 150g melted butter For the topping: 250g mixed summer fruits (such as strawberries, raspberries, blueberries) 1 x 135g pack of raspberry jelly 300g cream cheese 600ml cream, softly whipped To decorate: 1 small tub of natural yoghurt 2 tsp raspberry jam, melted Fresh berries Fresh mint 1 Sit the ring from a 23cm springform tin on a large serving platter. 2 Break the biscuits into fine crumbs and mix in the melted butter until the mixture resembles damp sand. 3 Press the biscuits into the base of the tin in an even layer and place in the fridge to chill for 2-3 hours. 4 Put the summer fruits into a food processor and lightly whizz into a thick, coarse purée. 5 Place 3-4 dessertspoons of water in a bowl with the jelly and melt slowly in the microwave until the jelly has melted. Allow to cool slightly. 6 Place the cream cheese into a large food mixer and beat well. Add the cream and beat well until the mixture is semi-whipped but still quite loose in consistency. 7 Add the berry purée and mix together until well combined. 8 Finally, mix in the melted jelly and continue to whip for another 20-30 seconds. The mixture should still just be semi-whipped. Pour the mixture in on top of the biscuit base. 9 Transfer to the fridge and allow to set, preferably overnight. 10 Once set, remove the ring and cover the top of the cheesecake with the yoghurt. Drizzle with the melted jam, then top with some additional mixed berries and fresh mint.
Per Serving 598kcals, 42.3g fat (22.3g saturated), 47.4g carbs, 25.1g sugars, 7.8g protein, 1.8g fibre, 0.477g sodium
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Edward’s pavlova cake Serves 6 "Pavlova is an eternally popular dessert and is always a great success. For those of you who are calorie conscious, it does have a considerably lower quantity of fat than other desserts – although you might want to go easy on the cream!" 5 large egg whites 300g caster sugar ½ tsp vanilla extract ½ tsp cornflour ½ tsp vinegar To decorate: Freshly whipped cream Summer berries Grated chocolate Fresh mint sprigs 1 Preheat the oven to 130˚C/110˚C fan/gas mark ½. Line a large baking tray with parchment paper. 2 Place the egg whites into a large, spotlessly clean mixing bowl and beat vigorously until they are stiff. If you were to turn the bowl upside down the eggs should not come out of the
bowl; this is a good indication of the different stages that can be achieved. (Be careful in case they do come out of the bowl!) 3 Reduce the speed of the mixer and add the sugar bit by bit until it is all incorporated. It is important to keep beating well between each addition of sugar. 4 Turn off the mixer and add the vanilla extract, cornflour and vinegar. Return the mixer to full speed for 50-60 seconds. 5 Using a piping bag, pipe the meringue mixture into three large discs (approximately 20cm wide) on the prepared baking tray. When piping the discs, I normally pipe a ring of meringue rosettes around the edge for decorative effect, but you can be as innovative as you like. 6 Place in the oven. After 15 minutes, reduce the heat to 110˚C/90˚C fan/gas mark ¼ and bake for a further 55-60 minutes or until the edge of the meringue feels crisp to the touch but the centre is still quite soft. 7 Allow to cool completely (preferably overnight), then decorate the cake, filling the layers with fresh fruit and cream. Finish off with lot of fresh fruit, grated chocolate and mint sprigs on the top. Per Serving 238kcals, 3.1g fat (1.9g saturated), 52.1g carbs, 51.3g sugars, 3.4g protein, 0g fibre, 0.045g sodium
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Leek, chorizo and goat’s cheese tart Serves 6-8 "This is a favourite of mine. It is a most substantial starter or main course. The pastry recipe for this dish can be doubled and frozen in advance. Try experimenting using other varieties of fillings in this dish." For the shortcrust pastry: 300g plain flour Pinch of salt 150g cold butter, cubed 6-8 tbsp ice cold water For the filling: 2 leeks, washed and thinly sliced 8 mushrooms, sliced 150g chorizo, cut into slices 3 large free-range eggs 250ml milk 26 Easy Food
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50ml pouring cream Salt and black pepper 25g butter 150g goat’s cheese, crumbled 1 To make the savoury pastry, sieve the plain flour into a large mixing bowl and add the pinch of salt. Use the tips of your fingers to rub the butter into the flour until the mixture resembles fine breadcrumbs. 2 Mix in the water, gradually, until the mixture all comes together into a ball. Knead lightly to achieve a smooth pastry, then wrap it in cling film and refrigerate for at least one hour, or longer if time will allow. Meanwhile, preheat the oven to 180˚C/160˚C fan/gas mark 4. 3 Roll out the pastry into a large circle and use it to line a 23cm loose-bottomed flan ring or a large ceramic quiche dish. Line the pastry with parchment paper and add some baking beans or dry rice. Blind bake the pastry for 10-12 minutes. 4 Melt the butter in a medium pan over
a medium-low heat. Add the leeks and mushrooms and cook for 5-6 minutes until softened. Season with salt and black pepper, then transfer to a bowl and allow the mixture to cool down. 5 In a large mixing bowl, whisk the eggs, milk and cream together. 6 When the leeks have cooled, spread them over the base of the pastry. Neatly arrange the sliced chorizo on top. Pour the whisked egg custard over everything and sprinkle with the goat's cheese. 7 Transfer to the preheated oven and bake for 25-30 minutes or until the pastry is cooked through and the egg custard has set. 8 Remove from the oven and allow to rest for at least 10-12 minutes before cutting and serving. Garnish with some chopped herbs and some additional crumbled goat’s cheese. Per Serving 527kcals, 34.9g fat (19.8g saturated), 35g carbs, 3.4g sugars, 18.7g protein, 1.6g fibre, 0.491g sodium
AUGUST 2016
21/07/2016 09:53
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
28-41 IN THIS SECTION
LETTUCE EAT P28
Summer is all about salads, so we take a closer look at their most common ingredient
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PICNIC PERFECTION P32 Picnics aren't just for kids! Make a day of it with these grown-up meal options
A TASTE OF HOME P40
Food blogger Eimear O'Donnell whips up some refreshing summer drinks using in-season blueberries
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Lettuce eat Summer is all about salads, so we take a closer look at their most common ingredient
MAKE IT YOURS: You could also use chicken, pork or tofu to make these lettuce cups.
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AUGUST 2016
20/07/2016 12:52
what's in season? lettuce
loves LETTUCE
LETTUCE LOVES… ❤ BACON ❤ TOMATOES ❤ CHEESE ❤ CHICKEN ❤ EGGS ❤ CHILLIES ❤ EGGS ❤ AVOCADO ❤ AND MOST OTHER SAVOURY FOODS…THE SALAD POSSIBILITIES ARE ENDLESS!
Sesame steak lettuce cups with sticky rice Serves 2 3 tbsp soy sauce 3 tbsp honey 1½ tsp toasted sesame oil 2 garlic cloves 1 x 3cm piece of fresh ginger, grated 5 spring onions 2 sirloin steaks 160g sushi rice 1 tbsp sesame seeds 1 head of butterhead lettuce, trimmed and leaves separated 1 tbsp vegetable oil
to low and cook for about 15 minutes until the water is absorbed and the rice is tender. Cover and set aside. 4 Heat the oil in a large pan over a medium-high heat. Remove the steaks from their marinade and add to the pan. Cook for four minutes, turning once, until browned. Transfer to a plate, tent loosely with tin foil and rest for 8-10 minutes, then slice the steaks against the grain into ½cm-thick slices. 5 Slice the remaining spring onions into 4cm lengths. Add these to the pan along with the marinade and allow to bubble for one minute, using a wooden spoon to scrape up any sticky bits from the bottom. 6 Transfer the steak strips and spring onions to a bowl and top with the sesame seeds. Bring everything to the table. Assemble by filling each lettuce leaf with some rice and beef and drizzling some of the reserved sauce over the top. Per Serving 869kcals, 24.6g fat (6.8g saturated), 89.1g carbs, 19.3g sugars, 70.2g protein, 3.7g fibre, 1.050g sodium
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Classic wedge salad Serves 4
1 In a bowl, combine the soy sauce, honey, sesame oil, garlic and ginger. Add 60ml water and whisk until the honey dissolves. Pour half of the mixture into a small bowl and add one sliced spring onion; set aside as a sauce for serving. 2 Place the steaks in the other half of the soy mixture and toss to coat. Leave to marinate for at least 30 minutes. 3 Rinse the rice in a sieve until the water runs clear. Place the rice in a small pot with 360ml water and bring to a boil. Cover, turn the heat www.easyfood.ie
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For the salad: 2 tomatoes, chopped 8 streaky bacon rashers, chopped into lardons 1 head of iceberg lettuce, cored Chives, snipped For the dressing: 120ml buttermilk 120g crème fraîche
4 tbsp mayonnaise 1 tsp black pepper, plus more to taste 1 tsp lemon juice ½ tsp lemon zest 120g blue cheese, crumbled 1 Set a sieve over a bowl and add the chopped tomatoes. Sprinkle liberally with salt and toss to combine. Let the tomatoes stand while you prepare the remaining ingredients; this will drain out excess water and concentrate their flavour. 2 In a bowl, whisk together the buttermilk, crème fraîche, mayonnaise, black pepper, lemon juice and zest. Stir in most of the blue cheese, reserving a little for garnish, and set the dressing aside. 3 Put enough water in a pan to just cover the bottom and add the bacon lardons in a single layer. Cook over a medium heat for 2-3 minutes until the water evaporates and the bacon begins to sizzle. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally, until the bacon is golden. Using a slotted spoon, transfer the bacon to a plate lined with kitchen paper to drain. Set aside. 4 Remove any limp outer leaves from the lettuce and cut the head in half, then cut each half into two wedges. 5 Place each lettuce wedge on a plate and drizzle with the blue cheese dressing. Top with crumbled bacon, chopped tomatoes, a sprinkling of chives and the reserved blue cheese. Season with black pepper and serve. Per Serving 335kcals, 27g fat (12.6g saturated), 12.2g carbs, 5.1g sugars, 11.4g protein, 1.4g fibre, 1.279g sodium
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BUTTERHEAD is the classic lettuce seen in kitchen gardens. It is round, with soft, loose green leaves, and does not have strong flavour. OAKLEAF has curly, frilly leaves and can be red or green It has a delicate flavour, but tends to wilt very quickly after cutting. LOLLO ROSSO leaves are frilled with a dark red edge, lending an interesting look to salads. This lettuce has a distinctive flavour similar to that of chicory or endive. COS or ROMAINE is a tall lettuce with thick, crunchy leaves. The name cos is derived from the Greek island where it was found by the Romans, while its other name, romaine, is used by the French. It is best known for its inclusion in the Caesar salad. ICEBERG is a crisp lettuce with a dense head of pale green leaves. It has a mild flavour, crunchy texture and lasts a long time in the fridge. However, iceberg has little to no nutritional value, so don’t rely on it as one of your five-a-day! LITTLE GEM lettuce looks like a cross between a baby cos and a tight, small butterhead. They have dense hearts and a distinctive flavour, and their firm texture means they cope well with being cooked.
In the bag? In general, it’s usually better to go for a whole head of lettuce and wash it yourself, as the bagged varieties are wasteful to produce and are often sprayed with chemicals to make them last longer, meaning the leaves could be less fresh than you think. That said, we’re all guilty of grabbing them for a quick lunch on the go! 30 Easy Food
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Braised lettuce with creamy peas Serves 4 as a side dish 20g butter 3 shallots, finely chopped 4 Little Gem lettuces 200ml chicken or vegetable stock Black pepper 450g frozen petits pois Squeeze of lemon juice 4 tbsp cream To serve: Parmesan, grated 1 Melt the butter in a large pan with a lid over a medium heat. Cook the shallots for 5-6 minutes until softened. 2 Remove any damaged outer leaves from the heads of lettuce and trim the bases. Cut the lettuces in half lengthways, through the base. 3 Place the pieces of lettuce cut-side up on top of the shallots and cook for 30 seconds, then flip them over and cook for another 30 seconds.
MAKE IT YOURS: For a dairy-free version, replace the butter with olive oil and omit the cream and Parmesan – it will still be very tasty!
4 Pour over the stock and season with black pepper. Put the lid on the pan, turn the heat to low and cook gently for 10 minutes. 5 Use a slotted spoon to lift the pieces of lettuce out. Place them into a sieve over a bowl and allow to drain. 6 Increase the heat under the pan and boil the stock until reduced by half. Add the petits pois and lemon juice and cook for one minute. Stir in the cream and cook for 30 seconds, then taste and season if necessary (be sparing with the salt, as the stock is already salty). 7 Slice the lettuce and serve topped with the creamy peas and a sprinkling of Parmesan. Per Serving 157kcals, 5.5g fat (3.1g saturated), 21g carbs, 7.8g sugars, 7.1g protein, 6.4g fibre, 0.207g sodium
AUGUST 2016
20/07/2016 12:53
IRISH QUALITY FOOD AND DRINK AWARDS & IRISH CAFÉ QUALITY FOOD AWARDS
Shortlists Announced!
As a media partner to the Irish Quality Food and Drink Awards (IQFAs) as well as the Irish Café Quality Food Awards (ICQFAs), we’re delighted to announce that the muchanticipated shortlist of products has been announced!
one of the prestigious awards in a ceremony hosted by Ballymaloe celebrity chef and cookery author Rachel Allen at the Mansion House's Round Room.
Following a wave of over 1,000 entries into the IQFAs and 100 entries into the ICQFAs, judges deliberated at the Dublin Institute of Technology’s School of Culinary Arts and Food Technology to narrow down the products in each category, with winners to be announced in glittering ceremonies on 8th September in Dublin's Mansion House.
Seven products have been shortlisted for the prestigious Small Producer of the Year award, sponsored this year by Dunnes Stores Simply Better range.
The IQFAs, now in their fourth year, set out to recognise excellence in food and drink product development from a wide variety of companies across Ireland. Over 400 shortlisted food and drink products in 97 categories are now in with a chance to win
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The Irish Café Quality Food Awards see a shortlist of 11 cafés, and 43 food and drink products across 16 categories are now in with a chance to win a prestigious Irish Café Q award to be presented at the Mansion House's FIRE Restaurant. For the full product shortlists and for more information on the Awards, visit www.irish.qualityfoodawards.com and www.irishcafe.qualityfoodawards.com.
IrishQualityFoodAwards @IrishQFAs #IQFA
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AUGUST 2016
20/07/2016 12:54
cooking for fun picnic
Picnic PERFECTION
Picnics aren’t just for kids! Make a day of it with these grown-up meal options Mushroom Scotch eggs Makes 6 6 eggs 20g butter 2 shallot, finely chopped 300g chestnut mushrooms, finely chopped 1 sprig of thyme Salt and black pepper 50g cream cheese 1 tsp fresh parsley, chopped For the coating: 2 eggs 50g flour 100g breadcrumbs To serve: Mustard and/or relish 1 Place the eggs into a pan of cold water over a high heat. Bring to the boil, then simmer the eggs for five minutes. Remove from the pan and drop the eggs into a bowl of iced water to cool completely. Carefully peel off their shells. 2 Melt the butter in a pan over a medium-high heat and cook the shallots for 4-5 minutes until soft. Add the mushrooms and thyme. Season well and cook for 5-6 minutes until most of the moisture has evaporated. Remove from the heat and transfer to a bowl
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to cool to room temperature. 3 When the mixture has cooled, stir in the cream cheese and parsley. 4 On a piece of cling film, pat out enough of the mushroom filling to wrap around an egg. Put an egg in the middle and use the cling film to fold the filling around the egg so it is completely covered. 5 Remove the cling film and mould the filling into an even thickness with your hands. Repeat with the other eggs and place in the fridge for 30 minutes. 6 For the coating, whisk the eggs in a bowl. Place the flour in one shallow bowl with some salt and pepper. Place the breadcrumbs in another shallow bowl. 7 Dust the eggs in the flour and shake off the excess, then dip into the beaten eggs and then the breadcrumbs, pressing them on. Return to the fridge for another 30 minutes. 8 Heat a deep-fat fryer or a pan with a 5cm layer of oil to 180ËšC and cook the eggs in batches for 4-5 minutes or until golden brown. Remove carefully using a slotted spoon, then drain on a plate lined with kitchen paper and allow to cool. 9 Pack mustard and/or relish to serve with the Scotch eggs. Per Serving 410kcals, 31.5g fat (8.3g saturated), 21.7g carbs, 2.4g sugars, 12.9g protein, 1.7g fibre, 0.279g sodium
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Jill Srigley “This was my first time making rillettes and I was pleasantly surprised with the result. The recipe is easy to follow and the fresh herbs really round out the flavours. I made it for my husband and a couple of visitors for a casual bite, and it was very well received. I love how versatile this dish is. For example, it would be lovely in individual pots served as a starter at a dinner party. The leftovers were also handy for me as they made a great high-protein snack!”
1 tbsp fresh dill, chopped Black pepper
Salmon rillettes
To serve: Crusty baguette, toasted
Serves 4-6 1 x 180g fresh salmon fillet, skin removed 40g butter, at room temperature 100g smoked salmon, roughly chopped 1 tbsp crème fraîche or sour cream 2 tsp fresh chives, snipped 34 Easy Food
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1 Place the fresh salmon in a pan and cover with cold water. Bring to a simmer over a medium heat and cook for three minutes. Turn the salmon over and set aside to cool in its poaching liquid. When cool, transfer the salmon to a plate and use a fork to flake into small chunks.
2 Whizz the butter in a food processor until smooth. Add the flaked salmon, smoked salmon and crème fraîche or sour cream. 3 Whizz until roughly combined. Add the chives and dill and whizz again to your desired texture. Taste the rillettes and season with plenty of black pepper. 4 Transfer to a jar. Lightly toast slices of crusty baguette and pack to serve with the rillettes. Per Serving 113kcals, 8.4g fat (4.1g saturated), 0.5g carbs, 0g sugars, 9.1g protein, 0g fibre, 0.414g sodium
AUGUST 2016
20/07/2016 12:57
cooking for fun picnic
Steak and potato salad Serves 4-6 500g new potatoes, cut into bite-sized chunks, skins left on 450g steak Salt and black pepper 1 tbsp olive oil 1 small red onion, thinly sliced 2 ears of fresh corn, husks removed, kernels cut from the cobs Handful of fresh parsley, chopped 80ml balsamic vinegar 160ml extra-virgin olive oil 1 tbsp Dijon mustard 1 Bring a large pot of salted water to the boil and cook the potatoes for 6-7 minutes until just barely fork tender. Drain well and allow to cool for 10 minutes. 2 Season the steak on both sides. Heat the oil in a pan over a high heat and cook the steak for about three minutes per side or until cooked to your liking. Transfer to a plate and tent loosely with tin foil. Allow to rest for 8-10 minutes, then slice against the grain. 3 In a large packable container, combine the red onion, corn and parsley. Add the potatoes and sliced steak. 4 In a jar, combine the balsamic vinegar, oil, mustard, salt and pepper and shake well to combine. When ready to serve, pour the www.easyfood.ie
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dressing over the salad and toss to combine. Per Serving 473kcals, 31.7g fat (5.3g saturated), 19.4g carbs, 2.3g sugars, 29.4g protein, 3g fibre, 0.098g sodium
x URS: MAKE IT YO fresh d fin t n’ ca u If yo 8g 19 x 2 e corn, us orn tc ee sw of s tin r added. with no suga
Muffuletta Serves 6 For the olive spread: 150g pitted green olives, finely chopped 150g pitted kalamata olives, finely chopped 50g marinated artichokes, finely chopped 3 roasted red peppers, finely chopped 3 spring onions, finely chopped 2 tbsp fresh parsley 2 tsp dried oregano 3 tbsp red wine vinegar 180ml extra-virgin olive oil A pinch of dried chilli flakes For the sandwich: 1 focaccia or round cob of Italian bread 150g salami 100g Mortadella 200g sliced ham
200g sharp Cheddar, sliced 1 x 250g ball of Mozzarella, sliced 1 First, combine all the olive spread ingredients in a bowl and place in the fridge for at least an hour to allow the flavours to combine. 2 If using focaccia, slice it in half horizontally. If using round bread, cut a "lid" off the top, then scoop out and discard most of the bread from the centre. 3 Drain excess liquid from the olive spread, then generously spread both sides of the bread. 4 Place the bread on a baking tray. On the bottom half, build layers of salami, Mortadella, ham, Cheddar and Mozzarella. Add a layer of parchment paper over the top, then sandwich together with the top of the bread. 5 Place another baking tray on top of the sandwich and balance a heavy book or a cast iron pan on top. Refrigerate for an hour. 6 Remove and discard the parchment paper. Slice into rectangles (or wedges if using a round loaf) and pack. Per Serving 863kcals, 58g fat (16.2g saturated), 49g carbs, 3.1g sugars, 39.3g protein, 5.2g fibre, 2.362g sodium
MAKE IT YOURS: eses Mix and match the che ng. If and meats to your liki es, you’re not a fan of oliv the leave them out from spread, or replace the pesto. spread entirely with Easy Food 35
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Griddled courgette salad Serves 6 4 courgettes Salt and black pepper 100g Feta, crumbled 1 garlic clove, crushed 1 red chilli, deseeded and finely chopped 1 handful of fresh herbs – choose from mint, coriander or parsley To serve: Extra-virgin olive oil ½ a lemon, for squeezing 1 Use a vegetable peeler to peel the courgettes lengthways into wide, thin ribbons. Heat a
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griddle pan over a high heat and cook the courgette ribbons in batches until lightly charred on each side. 2 Place the slices in a single layer on a large plate and allow to cool. Season generously with salt and black pepper. 3 When cool, place the courgettes into a sealable tub and top with the Feta, garlic and chilli. Tear over the fresh herbs. 4 Pack a bottle of extra-virgin olive oil and a halved lemon. When ready to serve the salad, drizzle over some oil and finish with a generous squeeze of lemon juice. Per Serving 112kcals, 8.6g fat (3.3g saturated), 6.1g carbs, 3.1g sugars, 4.3g protein, 1.7g fibre, 0.229g sodium
AUGUST 2016
20/07/2016 13:00
cooking for fun picnic
Peach and olive oil cake
To serve: Vanilla Greek yoghurt
Serves 10 Cooking spray 4 ripe peaches, thinly sliced 350ml extra-virgin olive oil 220g sugar ½ tsp salt 3 large eggs 250g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda www.easyfood.ie
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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 23 x 33cm baking tin with parchment paper and coat lightly with cooking spray. 2 In a bowl, toss the peaches with four tablespoons of the olive oil, 70g of the sugar and the salt. Let stand for 20 minutes. 3 In a bowl, whisk together the eggs, the remaining sugar and the remaining olive oil. 4 In another bowl, whisk together the flour, baking powder and bicarbonate of soda. Whisk
the dry ingredients into the egg mixture. 5 Fold in the peaches with their juices. Scrape the batter into the prepared tin. Bake for 35 minutes, until the cake is golden and a toothpick inserted into the centre comes out clean. Allow to cool before packaging for the picnic. 6 Serve with vanilla Greek yoghurt.
Per Serving 503kcals, 35.9g fat (5.4g saturated), 45.1g carbs, 25.5g sugars, 4.8g protein, 1.3g fibre, 0.201g sodium
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Other nibbles:
■ Hummus and crudités ■ A selection of soft cheeses and some crackers ■ Crusty bread ■ Fresh fruit salad ■ Mozzarella and cherry tomato skewers ■ Homemade sausage rolls ■ Ripe, halved figs wrapped in strips of prosciutto (hold together with cocktail sticks) ■ Mini muffin-tin frittatas ■ Cold chicken goujons and sweet chilli sauce for dipping ■ Sweet or savoury hand pies
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Prosecco with strawberries and elderflower Serves 6 12 strawberries, washed, hulled and halved Elderflower cordial 1 x 750ml bottle of sparkling wine
1 Divide the strawberries between six glasses. 2 Pour about one teaspoon of elderflower cordial into the bottom of each glass. 3 Top up the glasses with sparkling wine. 4 Repeat as desired! Per Serving 107kcals, 0.1g fat (0g saturated), 5g carbs, 3.2g sugars, 0.2g protein, 0g fibre, 0.01g sodium
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AUGUST 2016
20/07/2016 14:08
cooking for fun picnic
Cold peanut noodles Serves 4-6 340g soba noodles 150g frozen peas 130g peanut butter 2 tbsp rice vinegar 1 tbsp soy sauce 1 x 3cm piece of fresh ginger, grated 1 tsp sesame oil 2 tsp Asian chilli sauce (e.g. Sriracha or sambal oelek) Salt and black pepper 150g cooked leftover chicken, shredded 1 cucumber, chopped 5 spring onions, chopped 1 Bring a large pot of water to a boil. Cook the soba noodles according to the package instructions, adding the peas for the final two minutes of cooking time. Drain the noodles and peas, reserving about 160ml of the cooking water, then place under cold running water until cool.
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2 In a large bowl, whisk together the peanut butter, rice vinegar, soy sauce, ginger, sesame oil and chilli sauce. Add the reserved cooking water, season with salt and pepper and whisk until smooth. Transfer to a jar. 3 Pack the noodles and peas into a transportable container and top with the chicken, cucumber and spring onions. 4 When ready to serve, pour the peanut dressing over the noodles and toss to combine. Per Serving 407kcals, 13.1g fat (2.8g saturated), 54.7g carbs, 4.7g sugars, 23.1g protein, 3.4g fibre, 0.758g sodium
x
Top Tip
Soba noodles are also known as buckwheat noodles.
URS: MAKE IT YO en-free, ut gl To make this d of soy ea st in i ar use tam that the re su sauce and en buy are u yo s le od soba no ee. -fr en ut labelled gl
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AUGUST 2016
20/07/2016 14:09
what’s in season? summer drinks
A TASTE OF
HOME
Blogger Eimear O’Donnell whips up some refreshing summer drinks using in-season blueberries
I
t’s so hard to believe summer is here already. It’s amazing how much the seasons and our moods can affect the food we are craving. Summer berries, leafy vegetables, radishes, runner beans and tomatoes are all in season now and make the perfect addition to any light summer dessert or salad bowl. This season, food is all about light, refreshing, zesty flavours and colour. The more natural colour you can add to your plate, the higher the vitamin, mineral and antioxidant content – and the more beautiful the dish! It’s so easy to stick to what we know when it comes to preparing cooked food. Cold dishes such as summer salads or fruit bowls allow much more room to try something new. If in doubt, simply check what’s in season and you’ll be generally in a safe space. People often shy away from preparing their own refreshing summer drinks; here, I’ve pulled together five simple beverage ideas using my favourite summer fruit, the blueberry. Just a simple lemonade flavoured with summer berries can look and taste so impressive, and it couldn’t be easier to pull off. Depending on the beverage, serve in a quirky mason jar or ice cream glass with summer herbs and fruit to garnish. From nourishing breakfast smoothies to refreshing lemonades and fruity www.easyfood.ie
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mocktails, these delicious summer drinks can be prepared in minutes, whatever the occasion.
Eimear x BLUEBERRY AND MINT MOCKTAIL
Something fun
Serves 1 Prepare a simple syrup by pouring the juice of 1 lime into a saucepan along with 100g caster sugar and 100g blueberries. Simmer over a low heat until the sugar has fully dissolved. Remove from the heat and pour through a fine mesh sieve to remove any bits, pressing the berries through. Allow to cool. To serve, place some ice cubes in a tall glass. Fill the glass with two parts simple syrup to three parts sparkling lemon and lime. Garnish with fresh lime slices and mint leaves.
BLUEBERRY AND LAVENDER DETOX TEA
Something healing
Serves 1 Mash 150g blueberries. Stir in 50ml hot water and press through a sieve until all of the juice is extracted and concentrated. Dissolve the concentrated juice in hot water. Stir well, add a sprig of lavender and a lime wedge and enjoy!
BLUEBERRY MUFFIN BREAKFAST SMOOTHIE
Something nourishing
Serves 1 In a blender, place 1 banana, 100g fresh or frozen blueberries, 200ml milk, 100g Greek yoghurt, 100g raw porridge oats and some ice. Whizz to combine. Pour into a glass and garnish with fresh blueberries and a lemon wedge.
BLUEBERRY AND GINGER LEMONADE
Something refreshing
Serves 1
Pour the juice of 3 lemons into a saucepan along with 100g caster sugar, a grated thumb-sized piece of ginger and 50g blueberries. Simmer over a low heat until the sugar is fully dissolved. Remove from the heat. Pass through a fine mesh sieve to remove any bits, pressing the berries through. Allow to cool. To serve, combine one part syrup to three parts sparkling water over ice. Serve in a mason jar with lemon slices and fresh blueberries for the most refreshing summer beverage.
BLUEBERRY MILKSHAKE Serves 1
Something indulgent
In a blender, combine 100g fresh or frozen blueberries, 200ml whole milk, 2 tsp vanilla extract, 2 tbsp honey, 50g ground almonds and 3 scoops of vanilla ice cream. Whizz until creamy and smooth. Pour into a tall milkshake glass and enjoy with a straw for the perfect summer treat.
FOR MORE SUMMER FOOD AND DRINK INSPIRATION, FOLLOW EIMEAR ONLINE AT: homebirdfoodblog home.bird homebirdfood.tumblr.com Easy Food 41
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Summer berry nut crumble Serves 6-8 For the filling: 400g strawberries, hulled and halved 300g plums, pitted and chopped 200g blueberries 120g sugar 1 tbsp lemon juice 3 tbsp cornflour For the crumble topping: 130g plain flour 100g brown sugar
1 tsp baking powder Pinch of salt 120g cold butter, cut into cubes 30g unsalted cashew nuts 30g unsalted almonds To serve: Mint leaves Ice cream 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 In a bowl, toss the strawberries, plums and blueberries with the sugar, lemon juice and cornflour. Transfer the fruit into a 23cm square baking dish (either ceramic or glass). 3 In a bowl, whisk together the flour, sugar,
baking powder and salt. Use your fingers, a fork or a pastry cutter to rub the butter into the dry ingredients until large crumbs are formed. Mix in the cashews and almonds. 5 Scatter the crumble topping evenly over the top of the fruit. 6 Bake the crumble for 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch. 7 Allow the crumble to cool for 10-15 minutes. Garnish with fresh mint leaves and serve with vanilla ice cream. Per Serving 368kcals, 16.3g fat (8.2g saturated), 55.1g carbs, 35g sugars, 3.9g protein, 3g fibre, 0.112g sodium
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larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
44-57 IN THIS SECTION
BERRY TASTY P44
The sweetness of late summer berries shines through in these tasty seasonal recipes
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EMBRACE IRISH DAIRY P48
Make the most of our world-class dairy with these delicious dinners
FAMILY FAVOURITES P52
Simple, flavoursome meals to keep everyone at the table happy
FROM THE BUTCHER'S BLOCK P54
TOP IT OFF P56
Jazz up plain natural yoghurt with these Michael Fleming talks tasty toppings — through the questions breakfast will never be boring again! he wishes customers would ask
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y t s a t y r r e B Enjoy the sweetness of late summer berries in these tasty seasonal recipes
44 Easy Food
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larder luck berries
Dark chocolate tart with summer berries Serves 10
For the crust: 200g chocolate Digestive biscuits, crushed 60g unsalted butter, melted For the filling: 285g dark chocolate, chopped into small pieces 300ml cream 20g unsalted butter, at room temperature 15ml brandy To decorate: Fresh Keelings strawberries, hulled and quartered Fresh Keelings blueberries Icing sugar, for dusting 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 Mix the chocolate cookies crumbs together with the melted butter. Press the mixture into the bottom and up the sides of a 20cm tart pan with fluted sides and a removable bottom. 3 Bake for 10-12 minutes, then remove from the oven and allow to cool completely. 4 Place the chopped chocolate in a large glass bowl. In a small pan, bring the cream to a bare simmer over a medium heat. 5 Pour the heated cream over the chocolate and gently stir with a spatula until the chocolate has melted completely. 6 Add the softened butter and brandy to the chocolate mixture and stir to combine. Pour the www.easyfood.ie
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ganache into the cooled tart crust and place in the fridge for 5-6 hours or until set. 7 Decorate the top with strawberries and blueberries. Dust with icing sugar and serve. Per Serving 347kcals, 21.1g fat (13.3g saturated), 34.2g carbs, 24.1g sugars, 3.9g protein, 2.2g fibre, 0.97g sodium
Chia breakfast puddings with raspberry compote Serves 2
4 tbsp chia seeds 250ml milk 1 tbsp honey ½ tsp vanilla extract 250g fresh Keelings raspberries 1 In a bowl, combine the chia seeds, milk, honey and vanilla extract. Stir to combine together with a fork. 2 Place in the fridge for at least two hours, or overnight if possible, stirring halfway through. 3 Place the raspberries in a pot over a medium heat and cook for 4-5 minutes until they are a jam-like consistency. Turn the heat to low and simmer for another five minutes. 4 Layer the chia pudding, raspberry compote and fresh blueberries into two glasses. Per Serving 236kcals, 6.6g fat (1.9g saturated), 40.2g carbs, 24.1g sugars, 7.7g protein, 12.9g fibre, 0.065g sodium
MAKE IT YOURS: If preferred, replace the milk with almond or soy milk, or any other dairy-free alternative.
Easy Food RECOMMENDS
Fancy getting delicious fresh berries straight from the Farm? Keelings have opened their new Farm Shop at their location in St. Margaret’s, Co Dublin. The Keelings Farm Shop has a delicious range of fresh Irish berries including strawberries, raspberries, cherries and blueberries, with blackberries, pears and Bramley apples coming later in the season. They have also personally selected the very best fruit from their supply partners to offer specialities such as limited season grapes, pears and tomatoes. The Farm Shop is open 10am to 6pm, seven days a week, from now until the end of October.
Balsamic roasted strawberries Makes 450g
450g fresh Keelings strawberries, washed, hulled and quartered 1½ tbsp sugar 4 tbsp balsamic vinegar 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Place the strawberries in a baking dish. Sprinkle them with the sugar and drizzle with the balsamic vinegar. Toss to coat. 3 Roast for 45 minutes until the balsamic has thickened and become syrupy, tossing the strawberries once halfway through. 4 Serve with either sweet or savoury dishes: try spooning over ice cream or using to top a baguette spread with soft goat’s cheese. Per Serving 28kcals, 0.2g fat (0g saturated), 6.6g carbs, 5g sugars, 0.4g protein, 1.1g fibre, 0.001g sodium
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Easy Food RECOMMENDS
Did you know that Keelings has relaunched its website? With a brand new look and feel, and streamlined for mobile, it’s a great source of information on all things fruit. Visit www.keelings.com for lots of farm news, recipes, growing tips, giveaways, nutritional information and fun facts about fruit! They also have plenty of great recipe videos, as well as behind-the-scenes clips of the Keelings farm itself. Become a Keelings Fruits Follower today to see what all the fruity fuss is about!
Shakshuka Serves 4-6
3 tbsp extra-virgin olive oil 1 large onion, chopped 1 large Keelings red pepper, deseeded and thinly sliced 3 garlic cloves, crushed 1 tsp ground cumin 1 tsp paprika A pinch of cayenne pepper 2 x 400g tins of chopped tomatoes 46 Easy Food
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Salt and black pepper 150g Feta, crumbled 6 large eggs
Lemon and blackberry chicken salad Serves 2-3
To serve: Coriander, chopped Hot sauce Crusty bread
For the dressing: Juice and zest of 1 lemon 2 tbsp extra-virgin olive oil 2 tbsp honey
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Heat the oil in a large frying pan over a medium heat. Add onion and pepper and cook for 10 minutes until very soft. 2 Add the garlic and cook for another minute, then stir in the cumin, paprika and cayenne. 3 Pour in the tomatoes and season with salt and pepper. Simmer for about 10 minutes until the tomatoes have thickened. 4 Stir in Feta, then gently crack the eggs into the pan. Season again, then transfer the pan to the oven and bake for 7-10 minutes until the eggs are just set. 5 Sprinkle with coriander and serve with hot sauce and crusty bread for dipping.
For the salad: 1 x 100g bag of rocket salad 150g fresh Keelings blackberries 1 ripe avocado, chopped 40g Feta, crumbled 150g cooked chicken, shredded
Per Serving 245kcals, 17.8g fat (6.4g saturated), 11.5g carbs, 7.2g sugars, 11.8g protein, 2.9g fibre, 0.35g sodium
Per Serving 406kcals, 27.4g fat (6.7g saturated), 24.4g carbs, 16g sugars, 19.4g protein, 7.8g fibre, 0.199g sodium
1 In a small bowl, combine the lemon juice and zest, extra-virgin olive oil and honey. Whisk together thoroughly. 2 To assemble the salad, place the rocket in a large bowl and top with the blackberries, avocado, Feta and OURS: MAKE IT Y ispy cr cooked chicken. e Som would es ec pi n Pour over the dressing co ba us in io lic de also be and toss to combine. d. this sala
AUGUST 2016
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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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ace br m E IRISH DAIRY Make the most of our world-class dairy with these delicious recipes
Green Thai fish curry Serves 4 2 tbsp vegetable oil 2 tbsp green Thai curry paste 125ml fresh Irish cream 100ml coconut milk 100ml chicken stock ½ tbsp fish sauce 1 tsp brown sugar 1 tbsp lime juice 150g green beans, trimmed and halved 400g cod fillets, cut into bite-sized pieces A small handful of fresh basil leaves
1 Heat the oil in a large frying pan over a medium-high heat. Stir in the curry paste and cook for one minute until fragrant. 2 Stir in the cream, coconut milk and stock until combined. Bring to a boil, then reduce the heat and simmer for five minutes. 3 Stir through the fish sauce, brown sugar and lime juice.
4 Add the green beans and cod and cook for six minutes until the fish is cooked through. 5 Stir through the basil leaves until wilted and serve on a bed of steamed rice. Per Serving 279kcals, 16.7g fat (7.8g saturated), 8g carbs, 2.8g sugars, 24.5g protein, 1.8g fibre, 0.64g sodium
To serve: Steamed rice
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larder luck meals with dairy
Roasted vegetable and Feta quiche Serves 4-6 1 red pepper, diced 1 medium sweet potato, peeled and diced 1 red onion, peeled and thinly sliced Half of a small courgette, diced 6 cherry tomatoes, halved Olive oil, for drizzling Salt and black pepper 1 x sheet of frozen shortcrust pastry, thawed 90g Feta, crumbled 3 eggs 100ml Irish double cream 1 tbsp fresh thyme leaves To serve: Green salad 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Combine the red pepper, sweet potato, onion, courgette and tomatoes on a large rimmed baking tray. Drizzle with oil, season well and toss to combine. Roast for 25 minutes until browned. 2 Reduce the oven temperature to 200˚C/180˚C fan/gas mark 6. Roll out the pastry and use it to line an 18cm loose-bottomed tart tin, leaving any excess over the sides. www.easyfood.ie
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3 Line with a sheet of parchment paper and fill with baking beans or rice. Bake for 10 minutes, then remove the beans (or rice) and paper and bake the shell for another five minutes until golden brown. 4 Scatter the roasted vegetables in an even layer across the pastry base, then dot with the crumbled Feta. 5 Whisk the eggs and cream in a small bowl. Season the mixture with salt and pepper and pour over the vegetables. 6 Reduce the temperature to 180˚C/160˚C fan/ gas mark 4. Sprinkle over the thyme leaves and bake for 50 minutes or until the filling is set and golden. Leave to rest for at least 10 minutes, then trim off any excess pastry from the sides. Serve the quiche either warm or at room temperature, accompanied by a green salad. Per Serving 393kcals, 27.4g fat (7.5g saturated), 30g carbs, 7.2g sugars, 9.2g protein, 3.7g fibre, 0.21g sodium
Tandoori chicken Serves 6 Juice of 1 lemon 2 tsp paprika 1 red onion, finely chopped 8 skinless chicken thighs Vegetable oil, for brushing
For the marinade: 150ml Irish Greek-style yoghurt 4cm piece of ginger, peeled and grated 2 garlic cloves, crushed ½ tsp garam masala ½ tsp ground cumin ½ tsp chilli powder ¼ tsp turmeric To serve: Rice Raita 1 Mix the lemon juice with the paprika and red onions in a resealable plastic bag. Make a few shallow cuts in each chicken thigh, add to the bag and mix to coat. Set aside for 10 minutes. 2 Mix all of the marinade ingredients together and pour over the chicken. Mix everything until coated and refrigerate for at least one hour, or overnight if possible. 3 Heat a barbecue or grill pan over a mediumhigh heat. Brush the grates with a bit of oil and cook the chicken for eight minutes per side or until charred and cooked through. Serve hot with rice and raita.
Per Serving 406kcals, 15.2g fat (4.4g saturated), 4.6g carbs, 2g sugars, 59.4g protein, 0.9g fibre, 0.17g sodium
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Lamb chops with mint and yoghurt sauce Serves 4 2 tbsp fresh lemon juice 1 tbsp fresh parsley, chopped 1 tbsp fresh rosemary, chopped 1 tsp cumin 2 garlic cloves, crushed 8 x 120g lamb chops, fat trimmed Salt and black pepper 2 tsp vegetable oil For the yoghurt mint sauce: 120ml Irish natural yoghurt 1 tbsp fresh mint, chopped Juice of ½ a lemon 1 garlic clove, minced To serve: Baby potatoes or couscous Steamed asparagus 1 Combine the lemon juice, parsley, rosemary, cumin and garlic in a small bowl. Season the 50 Easy Food
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lamb, then smear over the herb mixture. 2 Heat the oil in a frying pan over a high heat. Add the lamb and cook for three minutes per side for medium. Remove from the heat and leave to rest for five minutes. 3 Combine all the ingredients for the yoghurt mint sauce. Serve with the warm lamb chops, baby potatoes (or couscous) and some steamed asparagus. Per Serving 346kcals, 14.2g fat (5g saturated), 2.8g carbs, 1.7g sugars, 48.3g protein, 0g fibre, 0.14g sodium
Strawberry yoghurt cheesecake Serves 12 200g Digestive biscuits 100g Irish butter, melted 100ml Irish strawberry-flavoured yoghurt 400g cream cheese, at room temperature 100ml fresh Irish cream 4 leaves of leaf gelatine 300g strawberries, hulled and sliced 2 tbsp icing sugar
1 Line the base of a 20cm springform tin with parchment paper. Whizz the biscuits in a food processor until crumbly. Add the melted butter and pulse until combined. Press into the base of the tin and chill for two hours. 2 Clean out the food processor, then whizz the yoghurt and cream cheese until combined. 3 Whip the cream in a mixing bowl until soft peaks form. 4 Soak the gelatine leaves in a bowl of cold water for a few minutes until soft. Drain the water and squeeze out any excess liquid from the sheets. Stir in four tablespoons of boiling water until the sheets dissolve. Leave to cool, then stir into the whipped cream. 5 Gently fold in the yoghurt mixture. Spoon the mixture into the biscuit base, then refrigerate for at least three hours. 6 In a bowl, toss the sliced strawberries together with the icing sugar. Remove the cheesecake from the tin to serve and arrange the strawberries over the top. Per Serving 281kcals, 22.8g fat (12.7g saturated), 16g carbs, 8.5g sugars, 4.1g protein, 0.7g fibre, 0.23g sodium
AUGUST 2016
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FAMILY
favourites Simple, flavoursome meals that keep everyone at the table happy!
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larder luck family meals
Ginger and prawn fried rice Serves 4-6
3 tbsp vegetable oil 2 tbsp ginger, peeled and finely sliced 50g garlic, finely sliced 100g cooked and peeled prawns A handful of spring onions, sliced 3 eggs, beaten 50g peas (thawed if frozen) 1 carrot, peeled and grated 60g sweetcorn 600g cooked, cooled rice 50ml light soy sauce 50ml rice wine or dry sherry 1 Heat the oil in a Pyrex Gusto+ Wok over a medium-high heat. Add the ginger and garlic, stirring quickly for 30 seconds until just fragrant. 2 Add the prawns and half of the spring onions. Cook for 2-3 minutes. 3 Make a space in the middle of the Wok and pour in the beaten eggs. Leave it to set for a minute, then break it up with a wooden spoon and stir well to scramble. 4 Stir in the peas, carrots and sweetcorn and cook for one minute. 5 Combine the cooked rice and the soy sauce, then stir into the Wok. Cook, stirring regularly, for five minutes until heated through. 6 Add the rice wine and the remaining spring onions, tossing to coat. Per Serving 575kcals, 11.1g fat (2.6g saturated), 99.1g carbs, 3.2g sugars, 17g protein, 4.7g fibre, 0.48g sodium
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Vegetable lasagne Serves 4-6
3 red peppers, deseeded and cut into chunks 2 aubergines, thinly sliced www.easyfood.ie
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120ml olive oil, plus extra for greasing 400ml tomato sauce 300g fresh lasagne sheets 400ml white sauce 125g Mozzarella, thinly sliced A handful of cherry tomatoes, halved 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a Pyrex metal baking tray with parchment paper. Toss the peppers and aubergine with a drop of oil, then spread out in a single layer on the tray (two if needed). Season well and roast for 25 minutes until lightly golden. 2 Reduce the oven temperature to 180˚C/160˚C fan/gas mark 4. Lightly oil a Pyrex Impressions Ceramic Roaster and arrange a layer of the roasted vegetables on the bottom. 3 Pour over one-third of the tomato sauce and add a layer of the lasagne sheets, trimming to fit if needed. 4 Drizzle over one-quarter of the white sauce. Repeat until you end with the last layer of white sauce, making sure the top is covered. 5 Scatter over the Mozzarella and the tomatoes. Bake for 45 minutes until bubbling and golden. Per Serving 536kcals, 31.8g fat (7.1g saturated), 49.9g carbs, 12.2g sugars, 17.3g protein, 7.1g fibre, 0.78g sodium
Salted caramel chocolate tart Serves 8-10
1 x sheet of frozen shortcrust pastry, thawed 3 eggs, plus 2 egg yolks 100g caster sugar 250g dark chocolate, chopped 150g butter, cubed 250g caramel 1 tsp sea salt flakes, plus extra to decorate
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry into a 30cm circle, then transfer it into a Pyrex Impressions Fluted Flan Dish. Nestle it into the bottom and up the sides of the dish, then trim away any excess pastry. 2 Line the pastry with greaseproof paper, fill with baking beans, then bake for 15-20 minutes. 3 Remove the paper and beans from the pastry. Beat one of the eggs, then brush it over the pastry. Bake the pastry again for five minutes until golden. 4 Meanwhile, whisk the caster sugar, remaining eggs and egg yolks together until thick and creamy. 5 Melt the chocolate and butter in a bowl set over a saucepan of gently simmering water. Leave to cool for a minute, then stir into the egg mixture until glossy. 6 Spread the caramel over the tart base and top with the sea salt. 7 Spoon over the chocolate mixture, spreading evenly. Bake for 25 minutes or until the centre is nearly set. 8 Top with a few extra sea salt flakes and leave to cool for one hour before serving. Per Serving 529kcals, 31.6g fat (13.9g saturated), 57.4g carbs, 39.4g sugars, 6.3g protein, 1.1g fibre, 0.37g sodium
Easy Food RECOMMENDS Perfect for prepping, the Pyrex borosilicate glass bowl is the essential cooking partner. It's easy to clean, hard-wearing and durable, whilst being safe and hygienic to use too.
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from the
E H R'S C T U B BLOCK
IN DI A
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larder luck butcher advice
Local butcher Michael Fleming talks through the questions he wishes customers would ask
INDIAN-SPICED CHICKEN PATTIES Serves 4
Why is buying from the butcher better than buying the cheaper, pre-packaged meat from the supermarket? The meat in the butcher’s will be fresher, as it is prepared that day. Butchers also age their meat for an extra 10 days, meaning it is better quality and more tender. Lastly, a butcher can offer a much more personal experience and a wealth of advice on cooking, neither of which you will find buying pre-packaged meat from the supermarket. Is there a difference between the prepackaged items in the butcher’s fridge and those on the counter? No, there isn’t. They are packed that morning using the same products as are on the counter, so the quality is the same. If you have questions to ask, however, it’s better to go to the counter and have a chat with your butcher. If I know absolutely nothing about cuts of meat, should I admit that to my butcher? Yes, the butcher is more than willing to help at any time. I would advise you always to ask any and all questions you may have, from what cut of meat to buy to recipe ideas – the butcher has all the answers and has heard it all before, so there’s no need to feel embarrassed!
Are expensive cuts of meat the most flavourful? No, not always. The cheaper cuts can definitely be more flavoursome – they just need longer to cook to become tender. What are the most under-rated cuts of meat, in your opinion? Beef brisket, belly of pork, lamb shanks and chicken thighs. These are fantastic cuts which all have much more flavour than their leaner alternatives. I also suggest trying other types of mince; chicken, turkey, pork and lamb mince are all just as tasty and versatile as beef. Try the recipe, right, for Indian-inspired chicken mince patties. I’ve heard conflicting information about cooking burgers. Do they have to be thoroughly cooked or is it okay to have them pink in the middle? The reason for this is because burgers are made from minced meat. On a steak, for example, only the outside is exposed to bacteria, so it’s fine just to sear the outside and leave the unexposed centre pink. With mince, however, the meat has been chopped up and mixed around, so bacteria can be present all the way through. Because of this, I would say it’s always advisable to cook burgers thoroughly.
What’s the biggest mistake people make when they order? Not ordering enough meat per person. If you’re unsure, explain what you’re making and how many people you’re feeding to your butcher and he’ll be able to advise what quantity of meat you need.
In terms of asking a butcher for extra favours (e.g. boning, slicing, cubing), how far is too far? And does it cost extra? These little favours are part of our job and cost nothing extra – just let us know how we can help. There’s not much that we won’t do, so never be worried about asking!
What are the most important things to look for when buying meat? First, check the colour. In general, the darker the colour, the longer the meat has been aged, and this is a good indication of quality. In terms of texture, the meat should be firm and have a small bit of marbled fat. On cuts like brisket, which have a covering of fat, the fat should be white and clean-looking.
Is it worth paying more for organic and/or free-range meat? If you can afford it, it can be worth paying the extra for free-range meat, as meat from animals reared outdoors tends to be better quality and more flavoursome. However, if money is short, the regular meats on the butcher’s counter are still better than what you’ll find in the supermarket fridge.
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500g chicken mince 2 slices of white bread, torn, soaked in milk 1 small onion, finely chopped 3 green chillies, deseeded and finely chopped 1 tsp garam masala 1 egg 2 tbsp fresh coriander, finely chopped 6cm piece of fresh ginger, grated Salt and black pepper Plain flour, for dusting Vegetable oil or ghee, for frying For the sauce: 300ml sour cream ½ tsp garam masala 1 tsp chilli powder To serve: 2 green chillies, deseeded and finely chopped 2 tbsp fresh coriander, finely chopped Rice and/or naan 1 Squeeze the excess milk from the soaked bread. Place in a bowl with the mince, onion, chillies, garam masala, egg, coriander, ginger and some seasoning. Mix until just combined. 2 Divide into 16 equal parts and shape into round, flat cakes, dusting with a little flour if necessary. 3 Heat one tablespoon of oil or ghee in a large pan and cook the patties for 4-5 minutes per side until browned, working in batches to avoid crowding the pan. Drain them on kitchen paper. 4 In the same pan, combine the sour cream, garam masala and chilli powder. Carefully return the patties to the pan. Cover and cook over a low heat for 6-8 minutes, turning once in between. Taste the sauce and season if necessary. 5 Remove from the heat and garnish with chopped green chillies and coriander. Serve with rice and/or naan. Per Serving 481kcals, 30.3g fat (12.2g saturated), 10.1g carbs, 2.4g sugars, 40.2g protein, 0.9g fibre, 0.306g sodium
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TOP IT
Serves 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with tin foil and grease lightly with butter. Core and thinly slice 2 apples and place in a single layer on the prepared baking tray. Sprinkle with 1½ tbsp brown sugar and 1½ tsp cinnamon. Bake for 10-15 minutes, checking often to make sure the apples don’t burn. Divide 200g plain yoghurt between two serving bowls and stir 1 tbsp honey into each. Remove the apples from the oven and add to the honeyed yoghurt. Sprinkle each bowl with 2 tbsp flaked almonds.
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Baked cinnamon apples
Jazz up plain yoghurt with these tasty toppings
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Cardamom peach pie
Serves 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Pit and quarter 2 ripe peaches. Roughly chop 4 tbsp toasted almonds and place in a shallow bowl. Dip the cut sides of the peaches into the almonds to coat. Place the peach segments on a baking tray and place in the oven for 30 minutes. In a bowl, combine 200g plain yoghurt with ½ tsp ground cardamom and 2 tsp honey. Divide between two serving bowls. When the peaches are ready, add them to the cardamom yoghurt and drizzle with more honey to taste, if desired.
Moroccan spice
Cardam
om
peac
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ice
h pie
Serves 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Pat 200g chickpeas very dry with kitchen paper and place on a baking tray. Drizzle with olive oil, sprinkle with 1 tsp cumin and ½ tsp salt and toss to coat. Roast for 20-25 minutes until golden and crispy, shaking the pan every 10 minutes or so. Divide 200g plain yoghurt between two serving bowls and stir ½-1 tsp harissa into each one, depending on how spicy you like it. Top each bowl with 1 sliced roasted red pepper (from a jar is fine) and sprinkle over the chickpeas. Add salt, black pepper and lemon juice to taste.
AUGUST 2016
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larder luck yoghurt toppings
C
hocolate c y r r he Cherry chocolate
Serves 2 Remove the pits from 20 cherries and cut the cherries in half. Divide 200g plain yoghurt between two serving bowls. Stir 1 tbsp cherry jam into each bowl, then top with the cherries. Sprinkle 1 tbsp dark chocolate chips over each portion.
Mediterranean yoghurt bowl
Serves 2 Halve, deseed and chop 1 cucumber. Divide 200g plain yoghurt between two serving bowls. Top each with half of the cucumber, 2 tbsp chopped dill, 1 tbsp crumbled Feta, 4-5 pitted kalamata olives, a drizzle of olive oil and a sprinkle of sea salt.
Strawberry lemon shortbread
St
raw
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hor
tb read
Serves 2 Hull and halve 20 strawberries. Place into a small bowl and sprinkle with 1 tbsp sugar. Set aside for 10 minutes. Divide 200g plain yoghurt between two serving bowls and stir 1 tbsp lemon curd into each. Crumble 1 shortbread biscuit over each bowl, then top with the strawberries.
be rry lemon s
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20/07/2016 14:35
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
60-78 IN THIS SECTION
WEEKLY MENU PLANNER P60
Keep it simple, keep it quick with a whole week's worth of easy family meals
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ALL FOR ONE P70
Spend less time washing up and more time in the sunshine with these one-pan dinners
READER RECIPE P75 One star reader shares her favourite breakfast recipe
15 WAYS WITH CARBS P76 New ways to use up storecupboard standbys rice, pasta and quinoa
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Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
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AUGUST 2016
20/07/2016 14:37
what's for dinner? weeknight meals
Monday
Caprese quinoa bake Serves 4 Cooking spray 120g uncooked quinoa 1 tsp olive oil 4 garlic cloves, crushed ½ red onion, finely chopped 1 tsp dried chilli flakes 4 tbsp fresh basil, chopped 2 tomatoes, sliced into ½cm slices 1 x 250g ball of fresh Mozzarella, sliced into ½cm rounds 4 tbsp balsamic vinegar Salt and black pepper To serve: Green salad Garlic bread 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and lightly coat a baking dish with cooking spray. 2 Cook the quinoa according to the package instructions. Drain and transfer to a bowl. Fluff the quinoa with a fork and set aside. 3 Heat the olive oil in a pan over a medium heat. Cook the onion for 3-4 minutes, then add the garlic and cook for another minute.
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4 Add the onion mixture to the quinoa along with the chilli flakes and basil. Transfer this mixture to the prepared baking dish. 5 Layer the slices of tomato and Mozzarella over the top of the quinoa. 6 Bake for 25-30 minutes or until the cheese is golden brown and bubbling. 7 In a small saucepan, heat the balsamic vinegar until it simmers. Reduce for 4-5 minutes, until the liquid is syrupy. 8 Drizzle the balsamic reduction over the bake and serve with a green salad and some garlic bread. Per Serving 325kcals, 14.3g fat (7.1g saturated), 26.5g carbs, 2.3g sugars, 23.1g protein, 3.3g fibre, 0.425g sodium
-free Meat ay! Mond
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Tuesday Pan-fried pork chops with apple and cabbage slaw Serves 4 1 x 400g head of cabbage, shredded 1 apple, cored and sliced into matchsticks 2 tbsp apple cider vinegar 2 tbsp fresh parsley, chopped, plus extra to serve 4 tbsp olive oil
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Salt and black pepper 4 x 1½cm thick, bone-in pork chops 2 tsp fennel seeds, crushed 1 In a large bowl, combine the cabbage, apple, vinegar, parsley and two tablespoons of the oil. Season with salt and pepper and toss to combine. Set aside for 30 minutes, tossing occasionally. 2 Heat the remaining oil in a large pan over a medium-high heat. Season the pork chops with the crushed fennel seeds and some salt and pepper.
3 Cook for 3-4 minutes per side until thoroughly cooked. Remove to a plate, tent loosely with foil and allow to rest for 8-10 minutes. 4 Serve the pork chops with the slaw, garnished with some extra parsley.
Per Serving 519kcals, 41.1g fat (12g saturated), 13g carbs, 8g sugars, 25.8g protein, 4.1g fibre, 0.135g sodium
x
AUGUST 2016
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what's for dinner? weeknight meals
Wednesday
Sun-dried tomato prawn pasta Serves 4 For the pesto: 120g sun-dried tomatoes in oil Handful of fresh basil, packed 1 tbsp balsamic vinegar 3 garlic cloves, peeled and roughly chopped 1 shallot, peeled and roughly chopped 1 tbsp pine nuts 1 tbsp tomato purée ½ tsp dried chilli flakes ½ tsp dried oregano Salt and black pepper
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For the pasta: 400g orecchiette or fusilli 400g raw prawns 2 tbsp double cream 60g Parmesan, grated 1 In the bowl of a large food processor, whizz all of the pesto ingredients together until smooth. 2 Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. Drain, reserving about 250ml of the pasta cooking water. 3 Heat a large pan over a medium heat. Once hot, add the pesto and cook for one minute, stirring. 4 Add the prawns and cook, stirring frequently, for 2-3 minutes until pink and
almost cooked. Stir in the cream until slightly thickened. 5 Stir in the Parmesan along with a few tablespoons of the reserved pasta water. Add the pasta to the pan and toss to coat. Add a little more water as needed to loosen the sauce to your liking. 6 Serve with extra Parmesan and chilli flakes, to taste.
Per Serving 545kcals, 13g fat (3.7g saturated), 66.4g carbs, 0.6g sugars, 41.3g protein, 2.3g fibre, 0.533g sodium
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Thursday Open-faced green goddess pitta burgers Makes 4 2 ripe avocados Large handful of rocket 1 tbsp fresh basil 1 garlic clove 4 tbsp mayonnaise 4 tbsp plain yoghurt Salt and black pepper 450g beef mince 1 large egg 1 tbsp breadcrumbs ½ tsp onion powder 2 tsp Worcestershire sauce
To serve: 4 wholemeal pittas, lightly toasted Romaine lettuce leaves 1 cucumber, sliced 1 In the bowl of a food processor, combine half of one avocado with the rocket, basil, garlic, mayonnaise and yoghurt. Whizz until smooth, then season to taste. Transfer to an airtight container and refrigerate until ready to use. 2 In a large bowl, combine the beef, egg, breadcrumbs, onion powder, Worcestershire sauce and some salt and black pepper. Mix with clean hands until just combined. Form the mixture into four
equal-sized patties and set aside. 3 Turn the grill onto a medium-high heat and cook the burgers for 5-6 minutes per side or until cooked to your liking. Remove the burgers from the heat and set aside to rest for five minutes. 4 Assemble the burgers by spreading a layer of the green sauce onto the toasted pittas. Layer the remaining lettuce, cucumbers and remaining avocados on top, add the burgers and serve.
Per Serving 666kcals, 33.9g fat (8.3g saturated), 45g carbs, 6.2g sugars, 44.2g protein, 11.2g fibre, 0.595g sodium
MAKE IT YOURS: If you like a cheesy burger, try adding a few slices of fresh Mozzarella to each pitta.
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AUGUST 2016
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what's for dinner? weeknight meals
Friday Cajun mackerel with sweet potato chips Serves 4 For the sweet potato chips: 3 medium sweet potatoes, peeled and cut into ½cm chips 3 tbsp cornflour 4 tbsp olive oil 1 tsp garlic powder Salt and black pepper For the mackerel: 1-2 tbsp Cajun seasoning 90g flour 4 mackerel fillets, deboned and butterflied,
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skin left on 1 tbsp olive oil Knob of butter 2 tbsp lemon juice 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Line two baking trays with parchment paper. 2 Place the sweet potato fries in a sealable bag and add the cornflour, then toss to coat. Remove the fries from the bag and shake off any excess cornflour. Transfer the fries into a large bowl and add the olive oil, garlic powder, salt and black pepper. 3 Place the sweet potatoes onto the baking trays without crowding them. Bake for 15 minutes, then flip them over and rotate the trays. Return to the oven for another 15 minutes until crisp and cooked through. 5 Meanwhile, in a shallow bowl, mix the
Cajun seasoning with the flour. Toss the mackerel fillets in the flour, making sure they are evenly covered. Shake off any excess flour. 6 Heat the oil in a large pan. Place the mackerel fillets in the oil, flesh side down, and cook for 2-3 minutes. Carefully turn the fillets over. 7 Add the butter and lemon juice to the pan. Cook the fish for a further 2-3 minutes and remove from the pan. 8 Serve the mackerel on warm plates with the sweet potato chips and some lemon wedges for squeezing over. Per Serving 647kcals, 37.9g fat (8.9g saturated), 51.5g carbs, 1g sugars, 25.6g protein, 5.5g fibre, 0.228g sodium
Top Tip
Want even crispier fries? When they're finished cooking, crack the oven door open and turn the oven off. Leave the sweet potato fries in there for 30 minutes while the oven cools down.
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Saturday Cobb salad with buttermilk dressing Serves 4 90g Greek yoghurt 2 tbsp lemon juice 2 tsp Dijon mustard 1 garlic clove, crushed 120ml buttermilk 2 tbsp fresh parsley, chopped
Salt and black pepper 4 streaky bacon rashers, cooked until crispy, crumbled 1 Romaine lettuce, cored and chopped 120g blue cheese, crumbled 1 avocado, chopped 150g cherry tomatoes, halved 1 x 198g tin of sweetcorn, drained 200g leftover roast or rotisserie chicken, shredded To serve: Crusty bread 1 In a bowl, whisk together the Greek yoghurt, lemon juice, mustard and garlic. Slowly pour in the buttermilk, whisking constantly. Whisk in the fresh parsley and season with salt and pepper. Refrigerate until ready to use. 2 Place the chopped lettuce in a large bowl. Arrange the remaining ingredients (bacon, blue cheese, avocado, tomatoes, sweetcorn and chicken) over the top in colourful stripes. Drizzle with the buttermilk dressing and serve. Per Serving 438kcals, 27.3g fat (10.8g saturated), 22.4g carbs, 7g sugars, 29.4g protein, 5.8g fibre, 0.944g sodium
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JANUARY/FEBRUARY 2014 AUGUST 2016
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what's for dinner? weeknight meals
Dessert Lemon and lime possets Serves 4-6 540ml double cream 150g sugar 3 tbsp fresh lemon juice 2 tbsp fresh lime juice To serve: 1 tsp lemon zest, grated 1 tsp lime zest, grated www.easyfood.ie
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at Low-f rt! desse
1 Place the cream and sugar in a saucepan over a medium-high heat and bring to a boil, stirring as the sugar dissolves. Boil for three minutes, stirring constantly, adjusting the heat if needed to prevent the mixture from
and refrigerate for at least four hours, or overnight if possible. 3 To serve, mix the lemon and lime zest together and sprinkle a little over the top of each posset.
boiling over. Remove from the heat. Stir in the lemon and lime juice and allow to cool for 10 minutes. 2 Stir the mixture again and divide amongst four to six ramekins or small glasses. Cover
Per Serving 216kcals, 6.2g fat (3.9g saturated), 41.3g carbs, 40.1g sugars, 1g protein, 0g fibre, 0.039g sodium
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URS: MAKE IT YO y ic food, If you like sp the chilli. don’t deseed u’re not yo if y, Conversel heat, omit so good with der! the chilli pow
Sunday
Roasted five-spice chicken thighs Serves 4 4 tbsp soy sauce 2 tbsp honey 1 tbsp rice vinegar 1 tsp Chinese five spice 1 red chilli, deseeded and finely chopped 3cm piece of fresh ginger, grated 4 garlic cloves, crushed ½ tsp chilli powder Black pepper 4 chicken thighs, bone-in and skin on 1-2 tbsp sesame seeds 3 spring onions, chopped 68 Easy Food
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To serve: Rice 1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 In a large bowl, mix together the soy sauce, honey, vinegar, five spice, chilli, ginger, garlic, chilli powder and some black pepper. Set aside. 3 Add the chicken thighs and turn to coat. Marinate for at least 30 minutes. 4 Remove the chicken from the marinade and place in a lightly oiled baking dish, skinside up. Pour the remaining marinade over the chicken and sprinkle the sesame seeds over the top. Bake for 35-40 minutes until cooked throughout. 5 Remove from the oven and rest for 8-10
minutes. Top with the chopped spring onions and serve with rice, drizzled with the sauce from the baking tray. Per Serving 292kcals, 10.4g fat (2.5g saturated), 15.8g carbs, 9.3g sugars, 33g protein, 1.7g fibre, 0.997g sodium
x Anne-Marie Toomey "This recipe was really easy to follow and most of the ingredients are store cupboard essentials. I made the marinade and let the meat soak in it overnight. The chicken was really tender and full of flavour and the honey gave the skin a little stickiness, which was lovely. The dish had a really fresh taste and the most wonderful aromatic smell. I served the roasted five spice chicken thighs on a bed of rice, and my husband, Ray, loved it! He said they were great during Euro 2016 – they really hit the back of the net! This is definitely a recipe I will make again. It’s a really summery dish, perfect for having guests over for casual dining with very little preparation."
AUGUST 2016
20/07/2016 14:41
larder luck counter intelligence
Loose ends
Top tips for making the most of your weekly shop!
■ Use leftover quinoa as a healthy coating for chicken goujons. Simply spread some cooked quinoa in a flat layer on a baking tray and bake at 180˚C/160˚C fan/gas mark 4 for 20-25 minutes until golden. Remove from the oven and allow to cool, then coat your goujons in flour, egg and crunchy quinoa.
■ Try baking some fennel seeds into your next batch of bread for an unusual flavour boost.
■ We hate to see fresh herbs languishing in the fridge, so with this menu you can buy one packet of parsley and use it in both the Panfried Pork Chops and the Cobb Salad. Likewise, one packet of fresh basil will have you covered for both the Green Goddess Pitta Burgers and the Caprese quinoa bake.
■ Sprinkle some Cajun seasoning over freshly-popped popcorn for a tasty twist. Alternatively, mix a little of the spice blend with leftover Greek yoghurt to make a tasty dip for crudités; this is also a great topper for a baked potato.
Dessert
■ Cook extra rice when making the Roasted Five-Spice Chicken Thighs and refrigerate it overnight. The following evening, make fried rice using extra soy sauce, spring onions and an egg. Enjoy as is, or add any chicken, pork, prawns or tofu you have in the house.
Easiest-ever peach sorbet Serves 4 4 ripe peaches, peeled and sliced, then frozen 2 tbsp water 2 tbsp honey 1 Place the frozen peach slices in a food processor and whizz until smooth. 2 Add the water and honey and whizz again until smooth and creamy. 3 Serve immediately or return to the freezer until ready to serve. Per Serving 70kcals, 0.2g fat (0g saturated), 18g carbs, 16.8g sugars, 0.9g protein, 1.5g fibre, 0.0g sodium
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■ Use wholemeal pittas, tomato at Low-f rt! desse
purée and some grated cheese to make quick and easy pitta pizzas. These are perfect for an after school snack, plus you can use up various other leftover ingredients as pizza toppings, such as fresh chillies or chilli flakes, sweetcorn, spring onions, chicken, prawns, tomatoes, bacon or blue cheese.
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URS: MAKE IT YO blue of n Not a fa e it av Le ? se ee ch try or y el out entir ed bl um cr e m so e. Feta in its plac
All FOR ONE
Spend less time washing up and more time in the sunshine with these one-pan dinners PORK CHOPS WITH BALSAMIC AND BLUE CHEESE Serves 4 4 tbsp extra-virgin olive oil 4 boneless pork chops Salt and black pepper 400g baby potatoes, halved 3 tbsp balsamic vinegar 1 tsp tomato purée 1 tbsp fresh thyme leaves 1 red onion, peeled and cut into chunks 250g chestnut mushrooms, halved 2 tbsp fresh parsley, chopped 40g blue cheese, crumbled 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Heat two tablespoons of the oil in a large heavy roasting tin over a high heat. Season the pork chops with salt and black pepper. Cook the chops for three minutes per side until browned, then transfer to a plate. 3 Reduce the heat to medium-high. Add the potatoes to 70 Easy Food
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the tin, cut sides down, and cook for two minutes. Remove the tin from the heat. 4 In a small bowl, stir together the remaining oil with the balsamic vinegar, tomato purée and some black pepper. 5 Transfer two tablespoons of this balsamic mixture to a separate bowl and add the thyme, onion and mushrooms, tossing to coat. Transfer the mushroom mixture to the roasting tin. 6 Bake the potatoes and vegetables for 25 minutes, tossing halfway through. Arrange the pork chops over the vegetables and return to the oven for 10 minutes or until the chops are cooked throughout. Remove the pork chops to a plate, tent loosely with foil and allow to rest for 5-10 minutes. 7 Divide the potatoes and vegetables among four plates. Top each serving with one pork chop, a drizzle of the remaining balsamic vinegar mixture, some fresh parsley and some crumbled blue cheese. Per Serving 434kcals, 21.9g fat (5.5g saturated), 18.4g carbs, 2.5g sugars, 41.9g protein, 4.1g fibre, 0.272g sodium
AUGUST 2016
20/07/2016 14:43
what’s for dinner? one-pan summer meals
ONE-PAN SPAGHETTI PUTTANESCA Serves 4 4 tbsp olive oil 6 garlic cloves, crushed 4 anchovy fillets 1½ tsp dried oregano ½ tsp dried chilli flakes 1l chicken stock 350g spaghetti 500g cherry tomatoes, halved 1 x 400g tin of chopped tomatoes 2 tbsp tomato purée 4 tbsp fresh basil, chopped 4 tbsp fresh parsley, chopped 24 kalamata olives, pitted and chopped 3 tbsp capers Salt and black pepper 1 Heat the oil in a large deep pan over a medium heat. Add the garlic, anchovies,
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oregano and chilli flakes. Cook for two minutes, stirring constantly to break down and melt the anchovies. 2 Add the stock and turn the heat to high. Bring to a boil, then add the spaghetti. Cook for 7-8 minutes, stirring occasionally. 3 Add the cherry tomatoes, tinned tomatoes and tomato purée. Cook for another two minutes or until the pasta is done. Remove the pan from the heat and stir in the fresh herbs, olives and capers. Season to taste, toss to combine and serve. Per Serving 481kcals, 20.5g fat (3g saturated), 63.2g carbs, 7.8g sugars, 15.1g protein, 4.7g fibre, 1.459g sodium
x From our guest editor: "This is a great one pot wonder dish for those pressed for time in the evenings. It contains several of my favourite ingredients-one of which being dried chilli flakes-I use them quite a lot at home-I think they are great to give a burst of flavour to any dish. Also I love tomato based pasta sauces but I’m sure if you felt like splashing out you could add in some cream to the recipe also!"
OURS: MAKE IT Y tuna of Add a tin avour fl a tr ex an for . on si en dim
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MAKE IT YOURS: wns Add some cooked pra tes, for the final 3-4 minu se to if you like, or use the replace the chicken.
CHICKEN AND CHORIZO PAELLA Serves 4 120g chorizo, peeled and sliced 3 chicken fillets, chopped into bite-sized pieces 1 large onion, finely chopped 1 garlic clove, crushed 1 tsp ground turmeric ½ tsp smoked paprika 225g long grain rice 600ml chicken stock Salt and black pepper 1 x 400g tin of chopped tomatoes 1 red pepper, deseeded and sliced 120g frozen peas Squeeze of lemon juice
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1 Heat the chorizo in a large paella pan or frying pan over a medium-high heat until it releases its oils. Remove from the pan. Brown the chicken on all sides. Add the onion, garlic, turmeric and paprika and cook for two minutes. 2 Add the rice, stock and chorizo. Bring to the boil and season, then turn the heat to medium. Cook, covered, for 15 minutes. 3 Add the chopped tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is completely cooked and the rice has absorbed all of the liquid. Squeeze over some lemon juice and serve. Per Serving 675kcals, 27.3g fat (7.7g saturated), 61.5g carbs, 8.5g sugars, 44.2g protein, 5.5g fibre, 0.995g sodium
x AUGUST 2016
20/07/2016 14:43
what’s for dinner? one-pan summer meals
Laura Haughey “I found this recipe lovely and easy; it's a dish that suits everyone and you can get all of the ingredients in one shop. I made the ratatouille for my husband and myself, chopping the vegetables nice and chunky. I am a vegetarian, so I had it with a nut cutlet burger, and my husband enjoyed it as a side for pork chops. I had the leftovers with pasta for lunch the next day and it was still delicious.
MAKE IT YOURS: rée Add some tomato pu e extra som for lic gar the h wit e is flavour. This ratatouill h some wit d pe top s ou lici de ese. crumbled goat’s che
SUMMER RATATOUILLE Serves 4 Olive oil 2 red onions, chopped 4 garlic cloves, crushed 2 courgettes, chopped 1 green pepper, deseeded and chopped 1 yellow pepper, deseeded and chopped 1 red pepper, deseeded and chopped 1 aubergine, chopped 4 ripe tomatoes, chopped 6 tbsp tomato passata Salt and black pepper 1 bay leaf 4 tbsp fresh basil leaves, chopped 2 tbsp fresh parsley, chopped To serve: Crusty bread Mixed leaves 1 Heat one tablespoon of the oil in a large pot over a medium-low heat. Add the onions and cook for 5-6 minutes until soft. Add the garlic and cook for one minute longer. Remove from the heat. 2 In a large pan, heat one tablespoon of olive oil and cook the courgette until slightly browned on all sides. Transfer to the pot with the onions and garlic. 3 Add another tablespoon of olive oil to the pan and cook the peppers for 3-4 minutes. Add to the pot. 4 Add another tablespoon of olive oil and cook the aubergine for 3-4 minutes. Add to the pot. 5 Season everything with salt and pepper. Add the bay leaf and basil and cover the pot. Cook the vegetables over a medium heat for 15-20 minutes. 6 Stir in the chopped tomatoes, passata and parsley. Cook for another 10-15 minutes, stirring occasionally. 7 Remove the bay leaf and season to taste. Serve with hunks of crusty bread and some mixed leaves. Per Serving 244kcals, 15g fat (2.1g saturated), 27.8g carbs, 12.7g sugars, 5.4g protein, 9.7g fibre, 0.064g sodium
x www.easyfood.ie
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GARLIC BUTTER PRAWNS AND QUINOA Serves 4 90g butter 1 small onion, finely chopped 4 garlic cloves, crushed 340g quinoa, uncooked 950ml chicken stock 1 tsp oregano, dried 1 tsp paprika 3 tbsp tomato purée Salt and black pepper 450g raw prawns, deveined and peeled ½ tsp dried chilli flakes Juice of ½ a lemon Fresh parsley, chopped 1 Melt half of the butter in a large pan over a medium heat. Add the onion and cook for 3-4
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minute. Add the garlic and cook for 30 seconds. 2 Add the uncooked quinoa and stir to combine. Cook for one minute, then add the chicken stock. Bring the mixture to the boil, then turn the heat to low. 3 Add the oregano, paprika, tomato purée and some salt and black pepper. Stir to combine, then cover and allow to simmer for 15-18 minutes, stirring halfway through. 4 Remove the lid, add the prawns and stir everything together. Replace the lid and simmer for 3-4 minutes until the prawns are pink and cooked through. 5 Remove the pan from the heat. Melt the remaining butter in a jug in the microwave, then stir in the chilli flakes. Drizzle the chilli butter over the prawns and quinoa. Squeeze the lemon juice over the top, garnish with fresh parsley and serve. Per Serving 642kcals, 26.1g fat (12.9g saturated), 62.6g carbs, 3g sugars, 39.5g protein, 7.3g fibre, 1.227g sodium
AUGUST 2016
20/07/2016 14:43
what’s for dinner? reader recipe
“These days, everyone is busy and we all want something quick and healthy on our breakfast tables. When I was a student, my mother used to feed me food that was easy to make and healthy, and anything cooked by her was a pleasure for me to eat. Here is a simple breakfast recipe that my mother used to make for me; now I make this for my husband, and he simply loves it. It is a very easy one.” – Paulomi Dutta, Pune, India
BELL PEPPER AND CHEESE TOASTS
Serves 2-4
4 slices of bread 1 red pepper, deseeded and sliced 1 yellow pepper, deseeded and sliced 1 small onion, finely chopped Chilli flakes Dried oregano (or your favourite herb) 120g Cheddar, grated Salt and black pepper
3 Add chilli flakes to your taste, a sprinkling of oregano (or your herb of choice) and the Cheddar. Season the top with a little salt and black pepper. 4 Place under the grill and cook for 5-8 minutes until the cheese is bubbling. Serve immediately. Per Serving 106kcals, 2.7g fat (1.4g saturated), 11.9g carbs, 2.6g sugars, 9g protein, 1.9g fibre, 0.287g sodium
1 Preheat the grill to a high heat and lightly toast the slices of bread on both sides. 2 Top the toast with slices of red and yellow pepper and onion.
e p i c e R s ' r e d a Re Reader Paulomi Dutta shares her favourite breakfast recipe
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5 ways with
15 ways with storecupboard carbohydrates
Rice
Veggie fried rice Serves 2 Place 350g day-old chilled cooked rice in a bowl and break up with your hands. Heat ½ tbsp vegetable oil in a large wok over a high heat until smoking. Add half of the rice and cook for 2-3 minutes, stirring, until toasted. Transfer to a bowl and repeat with the remaining rice, using another ½ tbsp oil. Return all of the rice to the wok and press it up the sides, leaving a space in the middle. Add ½ tbsp oil to the space and cook 1 chopped onion, 1 chopped carrot, 3 chopped spring onions and 2 crushed garlic cloves for one minute, stirring gently. Add 1 tsp soy sauce and 1 tsp toasted sesame oil and toss everything together to coat. Push the rice to the side of the wok and add another ½ tbsp oil. Break 1 egg into the oil and scramble. Toss the egg and rice together. Add 120g frozen peas and stir for 2-3 minutes, then serve.
One-pan Moroccan chicken and rice Serves 2 Toast 30g flaked almonds in a hot, dry pan until golden. Set aside. Slice 4 boneless, skinless chicken thighs into 3-4 pieces each and place in a plastic bag with 2 tsp garam masala and a pinch of salt. Shake and massage until the chicken pieces are well coated. Heat 1 tbsp olive oil in a large pan over a medium heat and cook 1 sliced onion until soft and translucent. Add 2 crushed garlic cloves, ½ tsp ground cumin, ½ tsp dried coriander, a pinch of cinnamon and 50g raisins or sultanas. Cook for one minute until fragrant. Stir in 200g brown rice, 250ml chicken stock and 1 x 165ml tin of coconut milk. Bring to a boil, then add the spiced chicken. Turn the heat to a gentle 76 Easy Food
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simmer, cover and cook for 35-40 minutes until the rice is tender. Divide between bowls and scatter with the toasted almonds and some chopped mint.
Greek lemon, chicken and rice soup Serves 4 Heat 1 tbsp oil in a soup pot over a mediumhigh heat. Add 1 chopped onion and 1 chopped carrot and cook for five minutes or until just tender. Add 950ml chicken stock and 100g Arborio rice and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes or until the rice is cooked through. Add 300g cooked, shredded chicken to the pot and stir. In a small bowl, beat 3 eggs together with the juice of 1 lemon. Transfer one ladle of the soup to the egg mixture and stir, then pour the egg mixture into the soup. Season with salt, black pepper and lemon juice to taste. Add 4 tbsp chopped dill and cook for 2-3 minutes, then serve.
Pea, mint and Feta risotto Serves 2 Melt a knob of butter in a large pot over a medium heat and cook 200g Arborio rice for 2-3 minutes. Make up 1l of vegetable stock and add a ladleful to the rice. Cook,
stirring, until almost all of the liquid has been absorbed. Add another ladle of stock and stir again until almost absorbed. Continue until the rice is cooked to al dente – you probably won’t need all of the stock. Add 150g peas and cook for 3-4 minutes longer. Season with salt and a generous amount of black pepper. Remove the pot from the heat and stir in the zest of 1 lemon and 60g crumbled Feta. Divide the risotto between bowls. Finely chop a small handful of fresh mint and scatter some over the top of each bowl before serving.
Luxurious buttered Parmesan rice Serves 4 Melt 60g butter in a pan over a medium heat. Add 3 crushed garlic cloves and cook for 2-3 minutes. Add 200g uncooked white rice and stir to coat. Add 250ml chicken stock and 250ml fresh milk and bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20 minutes, stirring every few minutes to prevent the rice from sticking to the bottom. Stir in 40g grated Parmesan and 1 tbsp chopped fresh parsley. Season, then remove from the heat, cover and rest for five minutes. Serve as a side dish for chicken or pork. AUGUST 2016
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Pasta
make it healthy light summer meals
Spicy prawn pasta with creamy tomato sauce Serves 4 Cook 400g farfalle pasta in a large pan of salted boiling water according to package instructions, then drain and set aside. Heat 1 tbsp olive oil in a large pan. Add ½ tsp chilli flakes and 450g raw, peeled and deveined prawns. Cook the prawns for one minute per side or until completely pink. Remove from pan and set aside. Add another 1 tbsp oil to the pan and cook 2 finely chopped shallots over a medium-high heat for five minutes. Add 3 crushed garlic cloves and cook for one more minute. Add 1 x 680g jar of tomato passata, 120ml cream and ½ tsp Italian seasoning. Simmer for five minutes, then return the prawns to the pan. Stir in the pasta and allow to heat through for 3-4 minutes, then serve.
Vegan green pasta salad Serves 4 In a food processor, blend together 1 large ripe avocado, 1 crushed garlic clove, the juice of 1 lemon, 10 mint leaves and a large handful each of dill and coriander. Whizz until very smooth, then add a splash or two of water until the mixture is the consistency of a light dressing. Set aside. Cook 350g penne according to package instructions. Chop 100g mangetout into 2cm lengths and add to the pan along with 120g frozen peas about two minutes before the pasta is ready. Drain the pasta and run under cold water to cool. Toss the pasta and sauce together and stir in ½ a sliced cucumber. Serve immediately or refrigerate for a few hours. Garnish with fresh herbs.
5 ways with
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Bacon and poached egg pasta Serves 4 In a large pan, cook 6 rashers over a medium heat until crispy, then set aside on a plate lined with kitchen paper. Reserve the fat in the pan. Poach 4 eggs until the whites are set but the yolks are still runny, then transfer to a plate lined with kitchen paper and set aside. Cook 400g pasta according to package instructions. Return the pan with the bacon fat to a medium heat and add 600g asparagus with some seasoning. Cook for 4-5 minutes until barely tender, stirring occasionally. Add 150g fresh or frozen peas and cook for 1-2 minutes. Turn the heat to low and add the zest and juice of 1 lemon. Drain the pasta, reserving 120ml of the cooking water. Transfer the pasta to the pan with the asparagus, add the cooking water and crumble in the bacon. Add 2 tbsp chopped parsley and toss to combine. Divide between bowls and top each with a poached egg.
Tortelloni in blue cheese and walnut sauce Serves 4-6 Melt a knob of butter in a large pan over a low heat and cook 2 finely chopped shallots for 5-6 minutes until soft. Add 2 crushed garlic cloves and cook for another minute. Turn the heat to medium, then add a generous splash of white wine. Once
the sizzling subsides, add 150ml cream and 120g crumbled blue cheese. Stir together over a low heat until the cheese melts. Taste and season with black pepper. Add 2 large handfuls of spinach leaves and stir until wilted. Keep the sauce warm while you cook 2 x 400g packs of tortelloni (any flavour – prosciutto is nice) according to package instructions. Spoon the sauce over the pasta and sprinkle with a handful of chopped walnuts and some fresh parsley. Serve the tortelloni immediately.
Pappardelle with slow-cooked pork ragù Serves 6-8 Heat 2 tbsp olive oil in a heavy saucepan over a high heat. Peel and quarter 1 garlic clove, add to the pan and cook for 30-40 seconds, then remove with a slotted spoon. Turn the heat to medium-high. Season 650g pork ribs and add to the pan. Brown on all sides, then remove. Drain away the oil and place the pan back on a medium-high heat. Add 2 x 400g tins of chopped tomatoes, 4 tbsp chopped fresh basil, 2 crushed garlic cloves and some salt and pepper. Return the ribs to the pan. Bring to a boil, then reduce the heat, cover and simmer for 3-4 hours or until tender. Remove the ribs and shred the meat using two forks. Return the meat to the pan and stir to combine. Cook 600g pappardelle to al dente according to package instructions, then serve the ragù over the pasta. Easy Food 77
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Taco-stuffed peppers Serves 4 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Slice 4 yellow peppers in half lengthways and place on a baking tray, open side up. Heat 1 tsp olive oil in a large pan and cook 600g beef mince until no pink parts remain. Drain away any fat. Add 3 tbsp taco seasoning, 270g cooked quinoa, 1 tbsp onion powder, 120g grated Cheddar, 80g sour cream and 120g salsa and stir to combine. Divide this mixture between the peppers and top each with a little extra grated Cheddar. Bake for 20-25 minutes, then garnish with coriander and serve.
Quinoa and cauliflower salad Serves 4-6 Cook 100g quinoa according to package directions, then allow to cool completely. Chop 1 medium head of cauliflower into florets and add in batches to the bowl of a food processor, pulsing into coarse pieces. In a large bowl, combine the quinoa and cauliflower. Thaw 200g frozen peas in a cup of boiling water, drain and add to the cauliflower mixture. Add a small bunch of chopped parsley, 10 chopped mint leaves, a small bunch of chopped fresh basil, the zest and juice of 1 lemon, 3 tbsp extravirgin olive oil, a pinch of chilli flakes and some salt and black pepper to taste. Place the salad in the fridge to chill for at least two hours before serving.
shallow bowl, combine 20g grated Cheddar with the cooled quinoa and season well. Place 60g flour in a second shallow bowl and beat 2 eggs together in a third. Cut a deep pocket into each of 4 chicken fillets, being careful not to cut all the way through. Pat each fillet dry with kitchen paper. Dredge each fillet in the flour, then the egg, then the quinoa, pressing the quinoa on to form a thick layer. Place the coated chicken on the prepared baking tray. Cut 2 jalapeños in half lengthwise and fill each half with soft cream cheese. Gently push each stuffed jalapeño inside a chicken fillet, cheese side up. Bake for 25 minutes until the quinoa is golden and crunchy. Sprinkle each with a little extra grated cheese and bake for 6-8 minutes longer until melted. Serve garnished with chopped coriander.
Sweet chilli salmon quinoa bowls Serves 4 Cook 140g quinoa according to package instructions. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a large baking tray with parchment paper. In a bowl, whisk together 4 tbsp sweet chilli sauce, 2 tbsp soy sauce, 2 tbsp water and 2 crushed garlic cloves. Pour into a baking dish just large enough to hold 4 salmon fillets. Place the salmon, skin side up, into the sauce and allow to marinate while the oven heats. Place the salmon in the oven and cook for 15-20 minutes, or until
done to your liking. Chop 2 small heads of broccoli into florets and place in a bowl with 180g mangetout, 2 tbsp olive oil and 2 tsp soy sauce. Toss to coat. Place in the oven and roast for 10-15 minutes until cooked. To serve, divide the quinoa between serving bowls and top each one with a salmon fillet, some roasted vegetables and a drizzle of the sweet chilli sauce.
Lemon and blueberry quinoa breakfast bars Makes 9 Cook 90g quinoa according to package instructions, adding a pinch of cinnamon to the water. Fluff the quinoa with a fork and set aside to cool. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm square baking dish with parchment paper. In a large bowl, combine the cooled quinoa with 130g quick oats, 4 tbsp shredded coconut and ½ tsp baking powder. Stir to combine well. In a small bowl, mix together 3 tbsp sugar, 4 tbsp plain Greek yoghurt, 2 eggs, 1 tbsp lemon juice, 1 tsp lemon zest and ½ tsp vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in 80g blueberries. Pour the mixture into the prepared baking dish and bake for 25 minutes. Remove from the oven and allow to cool completely, then remove from the dish and cut into squares. Drizzle with melted chocolate, if desired.
a o n i u Q
Jalapeño popper chicken Serves 4 Cook 50g quinoa according to package instructions, then allow to cool completely. Preheat the oven to 200˚C/180˚C/gas mark 6. Coat a baking tray with cooking spray. In a
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GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
80-92 IN THIS SECTION
MERRY MERINGUES P80
Sweet, chewy, crisp and airy, meringues make the perfect summertime treat
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TREAT YOURSELF P85 Having friends over, or just fancy a treat? Try this spicy queso dip!
EAT IRELAND P86
Staff Writer Jocelyn Doyle uncovers some of Fermanagh's best local foods
CHEERS, DARLING P88
Add a little luxury to your summer with these Proseccoinspired cocktails
AFTERNOON ELEGANCE P90 Enjoy a luxurious afternoon with this first-class tea
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s e u g n i r e M MERRY
Sweet, chewy, crisp and airy, meringues are the perfect summertime treat
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Andrea Pedersen “As my husband is a coeliac, this sort of recipe has been my go-to for years when I wanted to make a fancy dessert. I found this recipe very easy to make and, as I had the egg yolks going spare, I made my own lemon curd. I had not come across this fruit combination with the nectarines, and was wondering if the topping with the honey added might be too sweet. However, we all enjoyed it very much; my lemon curd was quite tart and together it was just perfect!�
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Summer stunner pavlova Serves 8 3 egg whites 150g caster sugar 1 tsp cornflour 1 tsp white vinegar For the topping: 1 tsp butter 5 nectarines, peeled, stoned and thickly sliced 100g strawberries, destemmed and halved 100g blueberries 100g raspberries 3 tsp honey 200ml double cream 60g lemon curd Edible flowers (optional) 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Beat the egg whites in a clean, dry mixing bowl for a few minutes until foamy. Gradually beat in the caster sugar for a few minutes until stiff peaks form and the mixture is thick and glossy. 2 Gently fold in the cornflour and vinegar. 3 Draw a 15cm circle on a piece of parchment paper and flip the paper over (the easiest way to do this is to just draw around a 15cm cake tin). 4 Use a little of the meringue mixture to seal the four corners of the parchment paper to a baking tray. Spread the meringue out to fill the circle, making it indented in the centre. Use a clean spatula or palette knife to make the sides as smooth and high as possible. 5 Place the meringue in the oven and immediately reduce the temperature to 120˚C/100˚C fan/gas mark ½. Bake for 50 minutes, then turn off the oven and leave the pavlova inside to cool completely – don’t be tempted to open the oven door! 6 Add the butter and nectarines to a small saucepan over a medium-low heat and cook for five minutes until softened. 7 Stir in the strawberries, blueberries, raspberries and honey and cook for a few more minutes until the mixture is thickened and the fruit is slightly softened. Set aside to cool. 8 Beat the cream until thick and whipped, then gradually fold into the lemon curd until the mixture is combined. 9 Spread the lemon cream over the pavlova, then top with the softened fruits and edible flowers (if using). Per Serving 264kcals, 13g fat (7.8g saturated), 36g carbs, 30.4g sugars, 4.2g protein, 2.9g fibre, 0.059g sodium
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S’mores brownies Serves 8-12 For the base: 300g Digestive biscuits, finely crushed 130g butter, melted 1½ tbsp light brown sugar For the brownie filling: 100g butter, cubed 120g dark chocolate, chopped 200g caster sugar 2 tsp vanilla extract 2 large eggs, at room temperature 60g plain flour For the meringue topping: 3 large egg whites 150g caster sugar ¼ tsp cream of tartar 1 tsp vanilla extract 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm square baking tin with parchment paper, leaving some excess hanging over the sides. 2 Stir together the crushed biscuits, butter and brown sugar until combined. Press into the bottom of the tray so it forms an even layer. Bake for 8-10 minutes until just browned. Set aside and leave to cool.
3 Combine the cubed butter and chopped chocolate in a bowl set over a saucepan of gently simmering water (make sure the bottom of the bowl does not touch the water). Stir until melted, then remove from the heat. 4 Stir in the sugar and vanilla, then beat in the eggs until smooth. 5 Stir in the flour until just incorporated. 6 Pour over the biscuit base and smooth the top. Bake for 20-25 minutes until the edges are just set and a skewer inserted into the centre comes out mostly clean. Leave the base to cool completely. 7 Beat the egg whites and sugar with an electric whisk in a clean, dry mixing bowl until combined, then place the mixing bowl over a saucepan of gently simmering water. Continue whisking until the sugar has completely dissolved; this also cooks the egg whites. 8 Remove from heat and add the cream of tartar and vanilla. Beat for about five minutes on high speed until the mixture is thick and marshmallow-like. 9 Remove the brownie and biscuit base from the tin and spread the meringue over the top. Place under the grill for a minute to brown the top, then slice into bars to serve. Per Serving 478kcals, 27.3g fat (14.7g saturated), 55.3g carbs, 41.9g sugars, 4.9g protein, 0.8g fibre, 0.276g sodium
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From our guest editor: This is a very unusual take on strawberries and meringue but is simply delicious. Working with yeast can prove to be quite challenging so ensure that you follow the instructions very diligently and your reward will be sublime!
Strawberry meringue squares Makes 12 For the sponge: 4 egg yolks 7 tbsp icing sugar 150g butter, at room temperature 280g plain flour 100ml warm milk 1 tsp dried yeast Pinch of salt 1 tsp vanilla extract 20 strawberries, halved 82 Easy Food
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For the meringue: 4 egg whites 250g icing sugar 1 Combine all of the ingredients for the sponge, aside from the strawberries, in a large mixing bowl. Beat until a dough forms. 2 Line a 32 x 23cm baking tin with parchment paper, leaving some excess hanging over the sides. Scrape the dough into the pan and smooth into an even layer. 3 Press the strawberries into the dough. Set aside and leave to rise for one hour. 4 Preheat the oven to 160ËšC/140ËšC fan/gas mark 3 and set an oven rack in the bottom third of the oven.
5 Beat the egg whites in a clean, dry mixing bowl until foamy, then gradually beat in the icing sugar for a few minutes until the mixture is almost stiff. 6 Spread the meringue mixture over the dough in an even layer. Use the back of a spoon to make small peaks over the top of the meringue. 7 Bake for 45 minutes, covering the meringue with foil if the top becomes too brown. 8 Remove and leave to cool completely before slicing into squares. Per Serving 307kcals, 12.1g fat (7g saturated), 45.5g carbs, 26.6g sugars, 4.9g protein, 1.1g fibre, 0.109g sodium
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cooking for fun meringues
Salted caramel cocoa meringues Makes 18 80g dark chocolate, chopped 4 egg whites, at room temperature 200g caster sugar ½ tsp vanilla extract 120ml salted caramel sauce, warmed 1-2 tsp sea salt flakes 1 Preheat the oven to 140˚C/120˚C fan/ gas mark 1 and line two baking trays with parchment paper. 2 Melt the dark chocolate in a bowl set over a saucepan of simmering water until melted, then remove from the heat and stir until smooth. Leave to cool slightly. 3 Beat the egg whites with an electric whisk in a clean, dry mixing bowl for a few minutes until foamy. Increase the speed and gradually beat in the sugar for a few more minutes until stiff peaks form and the mixture is glossy. Beat in the vanilla extract. 4 Scoop out the mixture in rounded spoonfuls onto the trays. 5 Place a small dollop of melted chocolate and the warmed salted caramel sauce on the top of each meringue. 6 Use a toothpick to swirl the toppings into the meringue. Sprinkle the tops of the meringues with sea salt. 7 Place the baking trays into the oven and immediately reduce the temperature to 120˚C/100˚C fan/gas mark ½. Bake for 40 minutes until the outsides are dry to the touch. Leave them to cool completely on the baking trays. Per Serving 171kcals, 3.7g fat (2.6g saturated), 33.3g carbs, 23.2g sugars, 2.4g protein, 0.6g fibre, 0.457g sodium
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Makes 6
For the filling: 500ml whipped cream 6 meringue nests, crushed 1 punnet of raspberries 2 tbsp raspberry dessert sauce
For the pancakes: 100g plain flour 2 large eggs 300ml milk 1 tbsp butter, melted, plus extra for cooking 1 lemon, cut into wedges
1 Whisk the flour, eggs, milk and butter in a bowl or large jug to a smooth batter. Set aside for 30 minutes to rest. 2 Heat a non-stick frying pan over a mediumhigh heat and melt a bit of butter. When hot, add a ladleful of pancake batter, lifting and tilting the pan so it forms an even coating
Eton mess pancakes
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on the bottom. Cook for one minute until bubbles form in the centre, then flip and cook for another 30 seconds. Squeeze a bit of lemon over the cooked pancake and set aside to cool. Repeat with the rest of the batter. 3 Mix the filling ingredients until combined, then use this mixture to fill the cooled pancakes and serve.
Per Serving 174kcals, 9.8g fat (4.5g saturated), 15.8g carbs, 2.5g sugars, 5.8g protein, 0g fibre, 0.053g sodium
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cooking for fun treat yourself
eat r T YOURSELF!
MAKE IT YOURS: Use any variety of good melting chee se you like: for example, if you enjoy a smoky flavour, try replacing half of the chee se with smoked Cheddar. If you prefer your cheese sauce a little thinner, simply add anot her splash of cream or milk.
Watching a match, having friends over or simply fancy a treat? Try this spicy queso dip!
Spicy queso dip Serves 6-8
20g butter 1 shallot, finely chopped 2 garlic cloves, crushed 3 jalapeños, finely chopped 350ml cream 1 tbsp cornflour 120g softened cream cheese, cubed www.easyfood.ie
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2 tsp yellow mustard 350g sharp Cheddar, grated To serve: Tortilla chips, crusty bread, crudités or anything else you’d like for dipping! 1 Melt the butter in a pot over a medium heat. Cook the shallots, garlic and jalapeños for 3-4 minutes, stirring regularly, until just
softened. Stir in the cream. 2 Whisk in the cornflour and allow the mixture to come to a simmer, then reduce the temperature to medium-low. Stir in the cream cheese and mustard. 3 Slowly start adding the grated cheese by the handful, stirring until the cheese melts and the sauce comes together. Serve immediately, or keep warm in a fondue pot. Per Serving 176kcals, 12.4g fat (7.7g saturated), 3.8g carbs, 1.1g sugars, 12.3g protein, 0g fibre, 0.353g sodium
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EAT Ireland Staff Writer Jocelyn Doyle uncovers some of Fermanagh’s best local foods
W
hen I think about Irish food, the first places to spring to mind are the famous foodie hotspots, like West Cork and the Wild Atlantic Way. The truth is, however, that our flair for quality produce has seen a dramatic increase in the number of small producers nationwide, and we’re lucky to have fine food products springing up in every county. My trip to Fermanagh confirms this. We’re staying in the handsome Lough Erne Resort, where chef Noel McMeel is determined to show off the very best of what the area has to offer. We kick off by taking a giddy spin in golf buggies to the Halfway House at the ninth tee, where Fiona Lydon of Seriously Juicy introduces us to her range of raw, cold-pressed fruit and vegetable juices. The Ginger Zinger is a particular favourite; true to its name, it clears the last of the morning cobwebs from my befuddled, night-owl brain. We say a reluctant goodbye to our golf carts, hopping on a coach and heading for Kettyle Foods. Owner Maurice Kettyle greets us warmly and explains what makes his range so unique. This is Europe’s only purpose-built dry-aging facility, and Maurice has based his business on three core values: passion, knowledge and craftsmanship. His cows, pigs, lambs and chickens come from small local farms, some of which mature as few as 10 animals per year. When their time has come, they’re humanely slaughtered with the express purpose of avoiding stress, as this can adversely affect the quality of the meat. Maurice is especially zealous about noseto-tail eating. “It’s not all about fillets,
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striploins and ribeyes – we work with great chefs like Noel to utilise the whole animal.” And, indeed, while we’ve been engrossed in the details, Noel has been busily creating a feast of beef and lamb, perfectly seared, pink and juicy, with unexpected additional treats like beef bacon. (Yes, it is as delicious as it sounds.) The stand-out for me is the Marrow Melt: seasoned beef marrow, packaged into a convenient sausage shape. Eating a sliver with a piece of beef lends an unrivalled creamy umami flavour. My mind begins to race while my mouth begins to water; I want to melt some over steaks as a sumptuous substitute for garlic butter, or spread it on a piece of hot toast to melt into an unctuous treat. I want to caramelise onions in its meaty goodness. I want to eat it every day, forever. While we’re in danger of letting our inner cavemen take over, Kate Burns from Islander Kelp shows us her beautiful, bright-green, spaghetti-like strands of kelp, combining it with Feta and pomegranate seeds to make a fresh salad that is the perfect foil to the table full of meat; her clean-tasting kelp pesto is another unforeseen delight. Back on the coach we go, reconvening later for some local pre-dinner drinks. MacIvor Cider, Yardsman Lager, the brand new Boatyard Distillery and Ruby Blue Spirits are here to tempt us, with enough variety that I wonder how one would ever need to look outside the area. After enjoying a few drinks and some lovely canapés, it’s on to the main event. Noel has done himself proud with a stunning five-course menu, showing off the quality of the produce by letting it shine in uncomplicated dishes. The stars of the show are Ballycastle scallops
with Rathlin island kelp; sweet, meaty Kilkeel crab; tender Kettyle lamb; Young Buck blue cheese interestingly paired with a dark chocolate ganache; and ice cream flecked with shattered yellowman, the ubiquitous local honeycomb. As I climb into my soft, cloudlike Lough Erne bed, nursing a full and happy belly, I’m grateful that Fermanagh has been firmly marked on my mental food map. The weekend has been delicious proof that Irish food is a serious contender on the world stage… and that melted bone marrow might be what’s missing from my life. www.lougherneresort.com www.seriouslyjuicy.com www.kettyleirishfoods.com www.islanderseafood.com www.macivors.com www.yardsmanlager.com www.boatyarddistillery.com www.rubybluespirits.com
Bone marrow mash Serves 4 3 large potatoes, peeled and cut in half Salt and black pepper 100ml whole milk 60g Kettyle Bone Marrow Melt 1 Place the potatoes into a large pot and cover with cold water. Add one teaspoon of salt and place the pot over a high heat. 2 Bring to a boil, then reduce the heat to medium-low, cover and simmer for 20-25 minutes until tender. 3 Drain well and return the pot to the heat. Allow the potatoes to steam dry for 30-40 seconds, shaking the pan. Turn off the heat. 4 Roughly mash the potatoes with a potato masher. Place the milk in a jug and add the bone marrow. Microwave for 30-45 seconds until melted, then add to the potatoes. Continue to mash until smooth and fluffy. 5 Add salt and black pepper to taste and stir in until evenly distributed. 6 Serve the marrow mash as a delicious side for steaks, lamb chops or venison.
Per Serving 323kcals, 13.4g fat (6.3g saturated), 44.9g carbs, 4.3g sugars, 6.6g protein, 6.7g fibre, 0.176g sodium
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RRY
CHEERS,
Add a little luxury to your summer with these Proseccoinspired cocktails
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me fizz
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St ra
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cooking for fun prosecco cocktails
French 75
Makes 1 Put 2-3 ice cubes into a tall glass. Add 1 tsp grenadine, 1 tbsp lemon juice and 30ml gin. Top up with cold sparkling wine. Garnish with a slice of lemon and serve. Repeat as needed.
Strawberry thyme fizz
Makes 12 Place 250ml water, 10 strawberries and 3 sprigs of fresh thyme in a small pot and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the water turns red. Sieve the mixture and discard the strawberries and thyme sprigs. Add 200g sugar to the water and boil for 3-4 minutes, stirring, until the sugar dissolves. Remove from the heat and allow to cool, then refrigerate until ready to serve. To assemble the cocktails, pour 30ml limoncello and 20ml of the strawberry-thyme simple syrup into each champagne glass. Slowly top up with cold sparkling wine and garnish with a strawberry and a thyme sprig.
Sparkling rosé sangria
Serves 6 Bring 120ml water to a boil in a small saucepan and add 100g sugar. Simmer, stirring, for 3-4 minutes until the sugar is completely dissolved. Remove from the heat and allow to cool completely. When ready to serve, thinly slice 2 ripe pears and 2 ripe peaches. Place the fruits in a pitcher and add the cooled simple syrup, 60ml triple sec and 1 x 750ml bottle of sparkling rosé. Stir and serve.
Classic bellinis
Serves 6-8 In the bowl of a food processor, combine 2 ripe, pitted and chopped peaches, 1 tbsp lemon juice and 1 tsp sugar. Whizz until smooth. Press the mixture through a sieve and discard the solids. To assemble the cocktails, place 2 tbsp of the peach purée into each Champagne flute and top up with cold sparkling wine. Serve the bellinis immediately.
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Clas si www.easyfood.ie
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e c n a g Ele AFTERNOON Enjoy a luxurious afternoon with this first-class tea
Lemon mousse with elderflower strawberries
orkshire Mini beef Y gs puddin
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jam
wich sand r e g fin
Brie and
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cooking for fun afternoon tea
Cinna mon sult ana sco ne
Recipes inspired by the Sunday Afternoon Tea at Titanic Belfast. See p.12 for more information. www.easyfood.ie
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Lemon mousse with elderflower strawberries
Brie and chilli jam finger sandwich
Makes 6
Makes 12
2 sheets of leaf gelatine 3 large eggs, separated 125g caster sugar Zest and juice of 2 lemons 150ml double cream
200g chilli jam 1 crusty baguette, sliced into 24 thin rounds 250g Brie, sliced into 12 pieces 100g rocket
For the strawberries: 200g strawberries, hulled and chopped 60ml elderflower cordial or pressé 1 Place the sheets of gelatine in a bowl of cold water to soak. 2 Combine the egg yolks and sugar in a bowl set over a saucepan of simmering water. Beat with an electric whisk for a few minutes until thick and creamy. Whisk in the lemon zest and juice. 3 Remove the gelatine from the water, squeezing out as much water as possible. Stir the gelatine into the hot egg yolk mixture until it dissolves. Remove the bowl from the heat and leave to cool. 4 Whisk the cream in a separate bowl until whipped. Fold into the lemon mixture until evenly mixed. 5 Whisk the egg whites in a separate bowl for five minutes until firm. Gradually and gently fold into the lemon mixture until just incorporated. Divide between serving glasses, then cover with cling film and refrigerate for at least three hours, or overnight if possible. 6 Heat the strawberries and elderflower cordial in a small saucepan over a medium heat, stirring occasionally. Bring to a simmer, then cook for about 10 minutes until the juice is syrupy and the berries are soft. 7 Leave to cool, then spoon over the lemon mousse to serve. Per Serving 221kcals, 12g fat (6.6g saturated), 26.9g carbs, 24g sugars, 4.1g protein, 1.2g fibre, 0.055g sodium
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muffin tray. Place the tray in the oven to heat. 2 Whisk together the egg, flour, milk and water until smooth. 3 When the tray is hot, carefully divide the batter among the cups. Bake for 8-10 minutes until the mixture has puffed. Leave to cool. 4 Meanwhile, heat some oil in a heavy frying pan over a high heat. Season the beef well with salt and pepper, then cook for 3-4 minutes per side for medium-rare. Remove from the heat, cover with foil and leave to rest for 10 minutes. 5 Mix together the ingredients for the horseradish cream. 6 To assemble, slice the steak into thin strips and add one to each pudding. Top with a dollop of horseradish cream and a few chopped chives. Per Serving 150kcals, 9.5g fat (3.4g saturated), 6.6g carbs, 0g sugars, 9.4g protein, 0g fibre, 0.05g sodium
1 Spread a bit of chilli jam onto half of the baguette rounds. Add a slice of Brie and some rocket, then sandwich with the remaining baguette slices. Per Serving 157kcals, 6.1g fat (3.7g saturated), 19.4g carbs, 8.7g sugars, 6.2g protein, 0.6g fibre, 0.225g sodium
Cinnamon sultana scones Makes 12 190g self-raising flour ½ tsp ground cinnamon 45g cold butter, cubed 120ml milk 60g sultanas 1 egg
Mini beef Yorkshire puddings Makes 12 Vegetable oil, for cooking 1 egg 85g plain flour 50ml milk 2 tbsp water For the filling: 2 x 3.5cm thick beef fillets Chives, chopped For the horseradish cream: 200ml crème fraîche 2 tbsp fresh horseradish Salt and black pepper 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Drizzle a little oil into the cups of a 12-hole
To serve: Whipped cream Raspberry jam 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Combine the flour and cinnamon in a large mixing bowl, then rub in the butter with your fingertips until crumbly. 2 Stir in the milk and sultanas until the mixture just comes together as a dough. 3 Turn out onto a lightly floured surface and shape into a disc. Use a mini biscuit cutter to stamp out rounds, then transfer to a baking tray. Brush with the beaten egg and bake for 10-15 minutes or until the scones are golden brown and risen. 4 Serve the scones warm with whipped cream and raspberry jam. Per Serving 99kcals, 3.8g fat (2.2g saturated), 13.6g carbs, 1.3g sugars, 2.5g protein, 0.5g fibre, 0.032g sodium
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
94-104 IN THIS SECTION
BUDDING BAKERS P94 Even the smallest cooks will have fun with these easy bakes!
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EF114_XX Intro Pages New.indd 93
GO NUTS P100
Our Home Economics expert is nuts about protein-packed peanuts
EASY JUNIORS P103
These barbecued banana boats are the perfect summer dessert
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BUDDING BAKERS
Even the smallest cooks will have fun with these easy bakes! Butterfly buns Makes 10 For the buns: 100g caster sugar 100g butter, softened 2 large eggs 100g self-raising flour ½ tsp baking powder 1 tbsp milk For the buttercream: 50g butter, softened 94 Easy Food
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75g icing sugar, plus extra for dusting 2 tbsp strawberry jam 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a muffin tray with 10 paper muffin cases. 2 Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl. 3 Use an electric whisk to beat the mixture until thick and creamy. 4 Divide the mixture between the cases. Bake for 15-20 minutes until risen and golden. 5 To make the buttercream icing, place the butter in a bowl and sift over the icing sugar. Beat
together until smooth. 6 Ask an adult to help you carefully slice the tops off of each cake. 7 Use a teaspoon to fill the buns with a little buttercream and jam. 8 Cut each sliced top in half. 9 Arrange the slices top of the filling so it looks like a butterfly. Dust the buns with a little more icing sugar to decorate. Per Serving 241kcals, 13.3g fat (8.1g saturated), 29.1g carbs, 17.5g sugars, 2.5g protein, 0g fibre, 0.102g sodium
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kids’ kitchen baking
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Gluten free granola bars Makes 12 400g pure gluten-free oats 2 medium ripe bananas, mashed 170g honey 200g chocolate chips (or raisins for a dairyfree option) 100g crunchy flax cereal (or another glutenfree crunchy cereal) www.easyfood.ie
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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Spread the oats out onto a baking sheet and bake for 10 minutes. Ask an adult to give the oats a stir about halfway through the baking time. 2 Leave the oats to cool, then pour them into a large mixing bowl. 3 Stir in the rest of the ingredients. 4 Coat a 20cm square baking dish with cooking spray, then pour the granola mixture into the dish. Use a spatula (or
clean hands!) to press the mixture down so it is even. 5 Bake for 25 minutes. When cooled, ask an adult to slice the bars, or stamp out shapes using biscuit cutters.
Per Serving 320kcals, 9.8g fat (4.2g saturated), 51g carbs, 23.1g sugars, 7.5g protein, 6.7g fibre, 0.018g sodium
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Rainbow cookies Makes 16 325g plain flour, plus extra for sprinkling 125g caster sugar 200g cold butter, cut into cubes 2 tsp vanilla extract 2 large egg yolks Rainbow coloured sugar (see step-by-step photos on p.97)
1 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4 and line a baking tray with parchment paper. Place the flour and sugar in a large mixing bowl. Add the butter and use your fingers to rub it in until the mixture is crumbly. 2 Stir in the vanilla and egg yolks until the mixture is combined. 3 Sprinkle some flour onto a work surface and use a rolling pin to roll out the dough into a rectangle. 4 Sprinkle rows of coloured sugar across
the dough. 5 Gently roll the dough into a log. 6 Slice the dough and place onto the baking tray. Gently press down on the cookies with the palm of your hand, flattening slightly. 7 Bake for 10-12 minutes or until the edges of the cookies are lightly golden.
Per Serving 216kcals, 10.9g fat (6.7g saturated), 27.5g carbs, 11.9g sugars, 2.5g protein, 0.6g fibre, 0.073g sodium
p This step-by-ste w to ho u yo ow sh ill w sugar make coloured how to , ies ok co ur yo for up the ll ro d assemble an to cut w ho d an h ug do it into cookies!
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Ham and cheese pockets Makes 4 Cornmeal, for dusting 1 sheet of refrigerated pizza dough (thawed if frozen) 1 egg 1 tbsp water 4 tbsp tomato relish 100g ham, chopped 100g Cheddar, grated 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with parchment paper. Sprinkle a bit of cornmeal onto a work top and roll out the pizza dough. Slice the dough into four equal parts. 2 Carefully crack the egg into a bowl and mix it with the water. Use a pastry brush or a spoon to spread the egg around the edges of each pastry piece. 3 Spread one tablespoon of the relish onto each square. 4 Sprinkle the ham and Cheddar into the middle of each pastry, making sure not to cover the parts where the egg was spread. 5 Fold the pastries over the filling, then use the back of a fork to crimp the edges together. This helps keep them sealed and prevents any of the filling from leaking out. 6 Brush over a bit more of the beaten egg mixture, then place on the baking tray. Bake for 10-15 minutes until browned on top. Per Serving 485kcals, 28.3g fat (7.9g saturated), 41.4g carbs, 4.7g sugars, 16.3g protein, 3.3g fibre, 0.979g sodium
Homemade pretzels Makes 12 370ml warm water 1 tbsp white sugar 5 tsp active dry yeast 500g plain flour, plus extra for kneading 60g butter, melted 1 tsp flaked sea salt, plus extra for sprinkling 1 egg, beaten To serve: Mustard www.easyfood.ie
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1 Preheat the oven to 220˚C/200˚C fan/ gas mark 7 and line a large baking tray with parchment paper. Mix the warm water and sugar together in a small bowl, then stir in the yeast. 2 Let the mixture stand in a warm room for about five minutes until it looks foamy. 3 Whisk the flour, butter and salt together in a mixing bowl. 4 Stir in the yeast mixture until combined. 5 Sprinkle a work surface with flour and knead the dough for about 7-10 minutes. The dough should be elastic and smooth,
and should spring back when you poke it. 6 Cut it into 12 equal pieces, then roll each between your hands into a rope about the thickness of a pencil. 7 Twist each rope to make a pretzel, or any shape you like. 8 Place on the baking tray and brush with the beaten egg. Sprinkle over more salt, then bake for 15-20 minutes until golden brown. Serve with mustard for dipping. Per Serving 197kcals, 4.8g fat (2.7g saturated), 32.8g carbs, 1.1g sugars, 4.8g protein, 1.1g fibre, 0.191g sodium
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GONuts
Stephanie Cogavin of Colaiste Chroabh Abhann, Co. Wicklow, is nuts about protein-packed peanuts
Nuts
are one of the most versatile and nutritious foods available on the market today. They provide a great natural source of protein, peanuts in particular. Peanuts are also known as 'arachides', 'mandelonas' and 'goobers,' and are technically not nuts at all – they are part of the legume family (like peas, beans and lentils) and they grow underground. Peanut butter, a paste made from ground roasted nuts, is a healthy, filling snack. The popularity of nut butter has soared with the increase in availability of crunchy and smooth varieties of peanut, cashew, hazelnut and almond butters.
Health benefits: it's got the good fats!
Protein, fats and fibre are the major components that make up peanut butter. Peanut butter contains a high percentage of fat, on average containing 46g per 100g. However, these fats are mono-unsaturated and poly-unsaturated fats, which promote heart health. These fats help reduce LDL or "bad cholesterol," and increase HDL "good cholesterol," levels in the blood. Peanuts are also a good source of Vitamin E, a powerful antioxidant, protecting against free radicals. Peanut butter is a fibre-rich food, leaving you feeling fuller for longer. This means you’re less likely to crave junk food and unhealthy snacks. A serving size of peanut butter is 15 grams, or two tablespoons, an easy way to add healthy protein into your diet. Protein contributes to the growth and maintenance of body cells and muscle mass, and peanuts contain 29.6g per 100g, making them an easy and cheap protein source. To put this in perspective, the human body requires around 20g of protein to help repair and grow muscle cells after a training session. A note on allergies Peanuts are one of the most common causes of severe allergy attacks worldwide. Symptoms of an allergic reaction can be immediate. They include skin rash, swelling of the lips, tongue and throat which can then led to trouble breathing. Those with a peanut allergy need to avoid peanuts and peanut-based products, and it is now advised not to pack peanuts as a part of your child’s school lunch as this may have adverse effects on allergic children in his/her class.
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Protein slices Makes about 18
2 bananas, peeled 80g peanut butter 25g raisins 150g porridge oats 25g flaked almonds 10g chia seeds (optional) 10g sesame seeds (optional) 50g good-quality dark chocolate 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 46cm cake tin with greaseproof paper. 2 Mash the bananas into a bowl. Stir in the peanut butter, porridge oats, raisins, flaked almonds, chia seeds and sesame seeds, if using, and mix together thoroughly. 3 Spoon the mixture into the lined tin and bake in the oven for 15 minutes. 4 Place the chocolate into a heatproof bowl. Sit over a pan of barely simmering water (do not allow the water to touch the bowl) and allow the chocolate to melt, stirring occasionally. 5 Once melted, spoon the melted chocolate over the top. Place in the fridge for two hours to cool and harden, then slice into bars.
Per Serving 96kcals, 4.3g fat (1.2g saturated), 12.6g carbs, 4.4g sugars, 2.9g protein, 1.8g fibre, 0.023g sodium
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kids’ kitchen home economics
Get nutty Add a tablespoon of peanut butter to your smoothies or porridge in the mornings for an extra protein boost. Enjoy peanut butter and banana on a slice of wholemeal toast or some rice cakes. Spread some peanut butter on some apple slices or bananas. Use peanut butter as a dip for celery and carrots. Incorporate peanut butter into your dinner by making an easy satay sauce.
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TOP TIP: Select natura l peanut butte rs if you don't want artificial ingredients, salt and sweeteners added.
Peanut butter chocolate cups Makes 6
50g good-quality dark chocolate, broken into pieces 6 tsp smooth peanut butter 1 Place the chocolate into a heatproof bowl. Set over a pan of barely simmering water (do not allow the water to touch the bowl) and allow to melt, stirring occasionally. 2 Once melted, spoon the melted chocolate into six muffin cases, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Chill in the fridge until firm. 3 Spoon one teaspoon of peanut butter into each chocolate cup. Melt the remaining chocolate, and spoon over the top of the peanut butter to cover, spreading to the edges of the cups. 4 Place in the fridge for 2-3 hours to set thoroughly. Per Serving 76kcals, 5.2g fat (2.3g saturated), 6g carbs, 4.8g sugars, 2g protein, 0.6g fibre, 0.007g sodium
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20/07/2016 14:59
kids’ kitchen easy juniors
EASY JUNIORS These barbecued banana boats are the perfect summer dessert
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MAKE IT YOURS: Try spreading a little crunchy peanut butter over each banana before you add the toppings.
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juniors
:-)
Easy Food
ep! and ke Cut out
Barbecued banana boats Serves 2
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2 bananas, unpeeled 2-4 tsp chocolate chips 2-4 tsp miniature marshmallows 1 Get all of your ingredients ready. 2 Slit each banana lengthwise along the inside of its curve; slice through the skin and into the flesh, but be careful not to slice all the way through. Leave the skins on. 3 Put 1-2 teaspoons each of the marshmallows and chocolate chips into each slit. 4 Wrap each banana tightly in tin foil. 5 Make sure the ends of the foil packets are completely sealed. Ask an adult to place them on a hot barbecue, seam side up, for 7-8 minutes, then remove them and carefully open the tin foil. Use a spoon to scoop out tasty bites. Per Serving 165kcals, 2g fat (1.2g saturated), 38g carbs, 21.8g sugars, 1.8g protein, 3.3g fibre, 0.013g sodium
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
106-120 IN THIS SECTION
OH MY GOODNESS! P106 Versatile cauliflower masquerades as a familiar grain in this summer salad from blogger Aoife Howard
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EF114_XX Intro Pages New.indd 105
IT'S A BALANCING ACT P108
Strike the perfect balance of nutrients with these handy recipe ideas
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OH MY
Goodness!
Versatile cauliflower masquerades as a familiar grain in this summer salad from healthy eating blogger Aoife Howard
N 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
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ow that summer is underway and barbecue season in full swing, I thought that I would share a recipe for one of my favourite summer salads, perfect for enjoying al fresco. Couscous salads are a great barbecue staple: simple to prepare, wonderfully flavoursome and loved by adults and children alike. For me, summer is all about light, tasty meals which require little to no cooking, leaving you with plenty of time to enjoy the glorious weather and great company. This delectable cauliflower couscous effortlessly fits the bill. Cauliflower provides the base of this ‘couscous’ salad to make a grain-
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make it healthy summer salad and gluten-free version of traditional wheat couscous. I also love that it's an easy way to incorporate more vegetables into your diet.
Moroccan spiced cauliflower 'couscous' salad with lemon tahini dressing Serves 4
Forget kale – cauliflower is the somewhat unlikely vegetable du jour. As the age-old adage says, you shouldn't judge a book by its cover, and this is certainly the case when it comes to cauliflower. What it lacks in appearance, it more than makes up for in versatility, and it has recently become a star ingredient in everything from pizza to brownies. Cauliflower couscous is my favourite incarnation of this humble vegetable. The beauty of this cauliflower couscous salad lies in its versatility. Here, I chose to spice it up with an array of fresh herbs, a hint of warming cinnamon and some zingy lemon zest, but a varied combination of spices would work perfectly too. The subtle spices allow the herbs to become the star of the salad, and the summery combination of fresh mint and fragrant coriander complements the Moroccan-inspired flavours. Dried fruits add a beautiful sweetness, while the nuts contribute a gorgeously crunchy contrast to the cauliflower’s light texture. I used a mixture of tart cranberries and vibrant apricots, but any combination of plump dried fruit would be a great addition. My favourite element of this salad is, by far, the creamy citrus tahini dressing, which offsets the sweet dried fruits perfectly and couldn't be easier to prepare. Finally, I couldn't resist topping off this glorious salad with a sprinkling of pomegranate seeds, making this a side dish that will leave the mains in the shade!
1 head of cauliflower, florets chopped 2 tsp olive oil 1½ tsp ground coriander 1 tsp cumin seeds 1 tsp paprika ¼ tsp ground cinnamon Zest of ½ a lemon 4 tbsp dried fruits (I used dried cranberries and apricots) 4 tbsp nuts (I used flaked almonds and pistachios) 1 small bunch coriander, finely chopped ½ a small bunch mint, finely chopped 1 tbsp pomegranate seeds to decorate For the lemon tahini dressing: 1 tbsp tahini paste 1 tbsp lemon juice 1 tbsp water ½ tsp maple syrup
1 Place the cauliflower florets into a food processor and pulse until it takes on a couscous-like appearance. 2 Heat the olive oil in a large frying pan. Add the cauliflower to the frying pan and cook for 5-7 minutes, stirring frequently. Transfer to a large bowl and set aside to cool. 3 Once cooled, fold in the spices, lemon zest, dried fruits and nuts. 4 Stir in the herbs. Stir well and season as desired. 5 Transfer to a serving bowl and top with the pomegranate seeds. 6 For the dressing, combine the tahini paste, lemon juice, water and maple syrup in a large bowl and mix well. Season as desired. Drizzle the dressing over the ‘couscous’ and enjoy! Per Serving 106kcals, 7.6g fat (0.9g saturated), 7.8g carbs, 2.8g sugars, 3.6g protein, 3.6g fibre, 0.028g sodium
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make friendly makeitithealthy healthydiabetic balanced meals
Breakfast Homemade granola with yoghurt and stewed rhubarb Serves 6 For the granola: 210g gluten-free rolled oats 80g almonds, chopped 60g chickpea (gram) flour 40g pumpkin seeds 30g sunflower seeds 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp salt 4 tbsp honey 60ml coconut oil, melted For the stewed rhubarb: 1 rhubarb stalk, trimmed and chopped 1 tbsp honey 1 tsp lemon juice ½ tsp vanilla extract To serve: 500g dairy, soy or coconut yoghurt 1 Preheat the oven to 150˚C/130˚C fan/gas mark www.easyfood.ie
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2 and line a baking tray with parchment paper. 2 In a large bowl, stir together all the dry ingredients for the granola until combined. 3 In a small bowl, whisk together the honey and coconut oil. Fold this into the dry mixture using a wooden spoon until thoroughly combined. 4 Transfer the granola to the prepared baking tray and use the back of your spoon to spread it out in an even layer. 5 Bake for 40-45 minutes, turning the tray halfway through, until golden brown. Remove from the oven and allow to cool completely. 6 Gently break up the granola into clumps and store in an airtight container at room temperature for up to two weeks. 7 To make the stewed rhubarb, heat a small saucepan over a medium-low heat and add the rhubarb, honey, lemon juice and vanilla. Stir to combine and cook for 6-8 minutes until tender. Remove from the heat and set aside. 8 When ready to serve, spoon some yoghurt into a bowl. Top with some of the homemade granola and stewed rhubarb.
Make a batch on and Sunday evening ek’s have a whole we sts kfa ea br worth of g. itin wa d an y read
Per Serving 508kcals, 25.4g fat (10.6g saturated), 56.1g carbs, 22.6g sugars, 17g protein, 8.1g fibre, 0.26g sodium
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URS: MAKE IT YO y provide ad re al s an The be fancy an u yo plenty, but if protein, of t os bo d adde eggs and add scramble four rrito filling. them to the bu
Make a batch on and Sunday evening ek’s have a whole we on sts kfa ea br worth of the go!
Sweet potato and black bean breakfast burritos Makes 5 3 small sweet potatoes 1 x 400g tin of black or kidney beans, rinsed and drained ¼ tsp cumin ¼ tsp chilli powder 1 avocado, chopped Juice of 1 lime 110 108 Easy EasyFood Food
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5 wholewheat tortillas 60g Cheddar, grated 6 tbsp tomato salsa Salt and black pepper 1 Pierce the sweet potatoes with fork a few times. Microwave on high for 5-8 minutes or until cooked through. Allow to cool enough to handle, then remove the skins. Place the potatoes in a bowl and mash with a fork. 2 In a large bowl, combine the beans, cumin and
chilli powder. Stir to combine. 3 In a small bowl, toss the avocado cubes with the lime juice. 4 Warm the tortillas in the microwave for 15-20 seconds before assembling. 5 Lay out the warm tortillas and spread some mashed sweet potato on each. Divide the avocado, black beans, and Cheddar between the tortillas. Top each with a tablespoon of salsa and season with salt and pepper. 6 Tuck the ends in, then roll up the burritos and wrap in tin foil. Store in the fridge. 7 When ready to eat, heat the burritos through using the microwave for 1-2 minutes (remember to remove the tinfoil!), or on a baking tray in a preheated 150˚C/130˚C fan/gas mark 2 oven for 10-12 minutes. Per Serving 606kcals, 11.1g fat (2.5g saturated), 103.8g carbs, 3g sugars, 26.8g protein, 22.3g fibre, 0.365g sodium
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make friendly makeitithealthy healthydiabetic balanced meals
Poached eggs with tomato and mushrooms Serves 2 2 tsp vinegar 1½ tbsp olive oil 2 tomatoes, sliced Salt and black pepper 220g mushrooms, sliced ½ tsp dried thyme 4 large eggs 2 slices of wholemeal bread, toasted 30g Parmesan, grated 1 tbsp fresh chives, chopped From our guest editor: "This recipe reminds me of the old adage, ‘Eat Breakfast Like a King’. This would be a fantastic way to start your day. Perfecting the actual poaching of an egg is something well worth engaging it and definitely worth it when smothering in freshly grated Parmesan! Yummy!"
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1 Fill a pan with about 5cm of water. Add the vinegar and bring to a bare simmer. 2 Meanwhile, heat half a tablespoon of the oil in a large pan over a medium-high heat. Add the tomato slices, season with salt and pepper and cook for 1-2 minutes per side until just tender. Transfer to a plate. 3 Heat the remaining tablespoon of oil in the pan over a medium-high heat. Add the mushrooms, thyme and some salt and pepper. Cook, stirring occasionally, for 6-7 minutes until the mushrooms are golden brown and soft. 4 Meanwhile, crack the eggs into separate ramekins or saucers. One at a time, slide each gently into the simmering water. Cook for 2-3
minutes for slightly runny yolks, or longer to your liking. Remove with a slotted spoon. 5 Top each slice of wholemeal toast with some sliced tomatoes and mushrooms, two eggs, a sprinkle of Parmesan and some salt and pepper. Sprinkle with chives and serve. Per Serving 401kcals, 23.9g fat (6.2g saturated), 29.6g carbs, 7g sugars, 22.8g protein, 5g fibre, 0.607g sodium
URS: MAKE IT YO rashers d ille gr Add two to g make to each servin rsion of a ve y th al this a he fry-up! Perfect for weekend mornings!
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Lunch Smoked mackerel and egg salad Serves 2 2 large eggs 1 x pack of 2 smoked peppered mackerel fillets 100g bag of rocket, watercress, lamb’s lettuce or a mixture 200g cherry tomatoes, quartered 4 shallots, thinly sliced 2-4 slices of brown bread 112 Easy Food
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URS: MAKE IT YO e th ng is into th If you’re bringi e the ak m h, nc lu r office fo e small jar. Clos dressing in a work to it g in br d the jar an ur u can dress yo with you so yo it. t ea re you salad just befo
For the vinaigrette: 2 tbsp extra-virgin olive oil 1 tbsp apple cider vinegar 1 tsp wholegrain mustard Salt and black pepper Pinch of dried chilli flakes (optional) 1 tsp honey (optional) 1 Place the eggs in a saucepan of cold water over a high heat and bring to the boil. Once boiling, cook the eggs for eight minutes, then remove using a slotted spoon. Run the eggs under cold water, then transfer into a bowl of
iced water to prevent them from cooking further. 2 Place all of the ingredients for the vinaigrette into a small jar. Close the jar tightly and shake vigorously to combine together. 3 To assemble, divide the leaves between two plates. Top with the tomatoes and shallots. Add an egg, a mackerel fillet and 1-2 slices of brown bread to each plate. 4 Drizzle over the dressing and serve. Per Serving 542kcals, 34g fat (6.9g saturated), 32.8g carbs, 8.2g sugars, 29.7g protein, 4.5g fibre, 0.515g sodium
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larder luck intelligence make counter it healthy balanced meals
URS: MAKE IT YO ur to make flo ee -fr en ut Use gl rsion. For ve y dl a coeliac-frien ute rsion, substit a dairy-free ve l yeast. na tio tri nu r the cheese fo
Cheesy quinoa vegetable bites Makes 24 120g uncooked quinoa Cooking spray 2 large eggs 2 carrots, roughly chopped 120g frozen peas, thawed in boiling water for one minute 300g broccoli, chopped into florets 1 courgette, roughly chopped 2 shallots, roughly chopped 2 garlic cloves, roughly chopped 100g Parmesan or sharp Cheddar, grated www.easyfood.ie
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2 tbsp plain flour Salt and black pepper, to taste To serve: Salad leaves Natural yoghurt 1 Cook the quinoa according to the package instructions, then set aside to cool. 2 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Lightly coat a 24-hole mini muffin pan with cooking spray. 3 In the bowl of a food processor, combine all of the remaining ingredients together with the
quinoa, whizzing until thoroughly combined. 4 Using a tablespoon, place rounded drops of the mixture into each cup of the muffin pan, pressing each one down lightly with your fingers to make sure that each one is firmly packed. 5 Bake for 15-20 minutes until lightly golden. 6 Eat four or five as a lunch portion with some salad leaves. Follow with a natural yoghurt for a calcium boost.
Per Serving 542kcals, 34g fat (6.9g saturated), 32.8g carbs, 8.2g sugars, 29.7g protein, 4.5g fibre, 0.515g sodium
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Wholemeal turkey and veggie wraps Makes 5 5 wholemeal tortilla wraps 5 tbsp hummus 5 slices lean turkey breast 1 Little Gem lettuce, shredded 80g Feta, crumbled 2 carrots, grated 5 tbsp alfalfa sprouts (optional) 80g pomegranate seeds
To serve: 5 apples 1 Spread the wraps with hummus, then layer over the remaining ingredients. 2 Tuck in the ends, then roll up the wraps. Wrap them in cling film and store in the fridge. 3 Serve each wrap with an apple to get an added fibre boost and tick off one more of your five-a-day. Per Serving 337kcals, 7.5g fat (2.7g saturated), 60.5g carbs, 25.1g sugars, 12.1g protein, 9.1g fibre, 0.795g sodium
URS: MAKE IT YO r raw, he ot Add any s that ie gg ve y ch crun e! lik you
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larder luck intelligence make counter it healthy balanced meals
Dinner Chicken and pak choi rice bowls Serves 4 For the dressing: 4 tbsp lemon juice 2½ tbsp soy sauce 2½ tbsp honey 1 tsp dried chilli flakes 1 tsp ground ginger Salt and black pepper 4 tbsp sesame oil For the rice bowls: 2 chicken fillets, grilled and cut into bitesized pieces 2 tbsp olive oil 150g chestnut mushrooms, sliced 1 garlic clove, crushed www.easyfood.ie
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2 heads of baby pak choi 400g cooked brown rice 4 tbsp cashew nuts, chopped 4 tbsp fresh coriander, chopped 1 In a bowl, combine the lemon juice, soy sauce, honey, chilli flakes, ginger, salt and pepper and whisk together well. Slowly add the sesame oil, whisking continuously until the mixture becomes a little thicker. Set aside. 2 Season the chicken fillets on both sides and cook under a hot grill for 4-5 minutes per side or until fully cooked throughout. Allow to cool slightly, then slice. 3 Heat the olive oil in a large pan over a medium heat. Add the mushrooms and cook for five minutes. Add the garlic and cook for 30 seconds longer, then add the pak choi and rice and stir to
combine. Cook for 4-5 minutes. 4 Divide the rice mixture between two bowls and drizzle each with about one tablespoon of the dressing. Toss to combine. 5 Top the bowls with the sliced chicken, cashew nuts and coriander. Drizzle with some more dressing, if desired. Per Serving 835kcals, 33.4g fat (5.9g saturated), 102.1g carbs, 17.3g sugars, 36.8g protein, 8.6g fibre, 0.945g sodium
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URS: MAKE IT YO tofu ed fri Use lightlyicken ch e th of e ac in pl tious tri nu lly for an equa veggie meal.
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Mini lamb burgers with cuminroasted vegetables Serves 5 For the harissa yoghurt: 200g natural yoghurt 1 tsp harissa, or more to taste Salt and black pepper
For the burgers: 500g lamb mince 2 tsp cumin seeds 1 red chilli, deseeded and finely chopped Handful of fresh coriander, chopped 1 tsp Worcestershire sauce 1 egg 120g Feta, cut into 16 cubes 1 tbsp vegetable oil For the vegetables: 2 medium sweet potatoes 1 head of cauliflower 1 tbsp olive oil 1 tsp cumin 1 tsp garlic powder 1 For the harissa yoghurt, combine the yoghurt and harissa in a small bowl and season to taste. Add more harissa if desired. Place in the fridge until ready to serve. 2 Place the lamb mince in a large bowl and add the cumin, chilli, coriander, Worcestershire sauce
and egg. Season, then use clean hands to mix until just combined. 3 Divide the mixture into 10 small portions. Shape into mini burgers, pushing a cube of Feta into the centre of each patty and sealing it in. Place in the fridge for one hour to firm up. 4 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Meanwhile, prick the sweet potatoes all over with a fork and microwave on high for 3-4 minutes. Remove and allow to cool enough so that you can handle them. 5 Peel the sweet potatoes and cut them into bite-sized cubes. Place them in a bowl and add the cauliflower florets. Drizzle with the oil and sprinkle with the cumin, garlic powder and some salt and pepper. Toss to coat. 6 Transfer the vegetables to two large baking trays and place in the oven for 30 minutes, rotating the trays halfway through. 7 Heat the oil in a large pan over a medium-high heat. Cook the burgers for two minutes per side until brown all over, then transfer to a baking tray. Place in the oven for the final 8-10 minutes of the vegetable cooking time, until the burgers are cooked throughout. 8 Serve the burgers with the cumin-roasted vegetables and the harissa yoghurt. Per Serving 538kcals, 25.9g fat (10.4g saturated), 30.3g carbs, 6.4g sugars, 45.5g protein, 5.1g fibre, 0.566g sodium
Top Tip
One easy way to add extra nutritional value to your meals is to get into the habit of adding a handful of dark leafy greens (such as baby spinach) to every plate.
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make it healthy balanced meals
One-tray salmon, potato and vegetable bake Serves 4 450g potatoes, cut into 2cm chunks 300g green beans, ends trimmed 1 tbsp olive oil 2 tsp garlic powder Salt and black pepper 120g breadcrumbs Handful of fresh parsley, chopped 60g Parmesan, grated 2 tbsp Dijon mustard 4 salmon fillets, skin removed 200g cherry tomatoes, on the vine 1 Preheat the oven to 190ËšC/170ËšC/gas mark 5. 2 In a large bowl, toss together the potatoes, green beans, olive oil, garlic powder and some salt and pepper. Toss to coat the vegetables in the oil and spices. 3 Spread the vegetables out on a large baking tray in a single layer. Bake for 10 minutes. 4 In a small bowl, combine the breadcrumbs, parsley and Parmesan. 5 Spread the mustard in a thick layer on one side www.easyfood.ie
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of each salmon fillet. Top each fillet with the breadcrumb mixture, patting it down so it sticks. 6 Once the vegetables have been in the oven for 10 minutes, remove from the oven. Add the cherry tomatoes and toss to coat them in the oil, then make four nests in the vegetables and place a salmon fillet in each one. 7 Return to the oven and bake for another 15-18 minutes, or until the salmon is opaque and completely cooked through. Per Serving 550kcals, 19.8g fat (4.6g saturated), 48.9g carbs, 6g sugars, 47.2g protein, 7.8g fibre, 0.579g sodium
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Desserts Peach, honey and yoghurt popsicles Makes 8 3 medium ripe peaches, peeled and sliced into 1cm-wide wedges 4 tbsp honey, divided Pinch of salt 500g full fat plain yoghurt 1 tbsp lemon juice ½ tsp vanilla extract
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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a large rimmed baking tray with parchment paper. 2 Place the peaches on the baking tray and gently toss with one tablespoon of the honey and a pinch of salt. Arrange the peaches in a single layer and roast for 30-40 minutes, stirring them halfway through, until soft and juicy. Remove the peaches from the oven and allow to cool to room temperature. 3 In a bowl, combine the yoghurt, remaining honey, lemon juice and vanilla extract. Refrigerate until ready to assemble the popsicles.
4 Scrape the cooled peaches and all of their juices into the bowl of yoghurt. Use a spatula to fold the mixture together gently. 5 Transfer the yoghurt mixture into eight popsicle moulds, pushing the peaches down into the moulds. Insert popsicle sticks and freeze for at least five hours. 6 When ready to serve, run warm water around the outsides of the moulds for 8-10 seconds, then gently remove the popsicles. Per Serving 86kcals, 2.1g fat (1.3g saturated), 15.1g carbs, 14.7g sugars, 2.5g protein, 0.6g fibre, 0.049g sodium
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Strawberry crumble Serves 4 35g cold butter, cubed, plus extra for greasing 400g strawberries, hulled and halved 1½ tbsp caster sugar 60g plain flour 2 tbsp flaked almonds To serve: Vanilla Greek yoghurt 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Lightly grease a 16cm x 26cm shallow roasting tin with butter. Add the strawberries and half a tablespoon of the sugar and toss to coat. 2 In a bowl, combine the flour with the remaining sugar. Use your fingertips to rub the cold butter into the flour mixture until it resembles breadcrumbs. Stir in the almonds. 3 Sprinkle the crumble over the strawberry mixture. Bake for 15 minutes or until top is golden and crisp. Serve with vanilla Greek yoghurt. Per Serving 183kcals, 9g fat (4.6g saturated), 24.3g carbs, 9.6g sugars, 2.9g protein, 2.8g fibre, 0.052g sodium
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Frozen dark chocolate banana bites Makes about 16 2 large bananas 190g dark chocolate 2 tbsp coconut oil 1 Slice the bananas and place the slices on a tray. Put the tray in the freezer for about one hour until the bananas are frozen solid. 2 Place the chocolate and coconut oil in a small microwave-safe bowl. Microwave on medium power, removing to stir every 30 seconds, just
until all the chocolate is melted and smooth. Set aside to cool. 3 Line a baking tray with parchment paper. 4 When the bananas are frozen, dip them into the cooled chocolate and coat on all sides. Let any excess chocolate drip off before setting the slice down onto the parchment paper. Put the slices back in the freezer immediately. 5 Once frozen, transfer the bites to a sealable bag and store in the freezer. Per Serving 93kcals, 5.3g fat (4g saturated), 10.9g carbs, 8.2g sugars, 1.1g protein, 0.8g fibre, 0.01g sodium
URS: MAKE IT YO ese th g in pp Try di nuts or into crushed nut shredded coco e is at ol oc while the ch d. te el m ill st
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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
Meringue
SUGAR
Sugar is essential in meringues, added primarily for sweetness and flavour but also playing a role in stabilising the foamed egg white. Once the sugar is added, the foam loses some of its lightness and becomes stiffer and glossier, making it easier to pipe into desired shapes.
ACID
Many meringue recipes call for an acidic ingredient such as cream of tartar, lemon juice or vinegar to be added to the egg whites at the start. Like sugar, acid helps to stabilise the foam so that it holds its shape for longer. It also reduces the risk of over-whipping your meringue, which can cause it to collapse, and helps create a crisper shell. 120Easy EasyFood Food 122
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SALT
Salt brings out the sweet flavour and improves the taste. It also increases the time it takes to achieve those stiff peaks, however, and can destabilise the foam.
CORNFLOUR
Cornflour can be added in small amounts to meringue at the same point as the sugar, and makes the meringue lighter and fluffier when cooked. Some recipes call for half caster, half icing-
sugar; this is because icing sugar contains cornflour as an anti-clumping agent.
AVOID FAT
No recipe on earth will ever ask you to add a drop of fat to your meringue. In fact, common practice is to discard any separated egg whites that have fallen victim to clumsy cracking and are streaked with the fatty yellow yolk, as fat prevents the eggs whites from foaming. It’s not impossible to achieve peaks if a drop of yolk has slipped in, but it will take a long time and a heavy duty electric mixer.
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KITCHEN SKILLS
EAT MORE…BLACKCURRANTS JUST ONE 100G SERVING CONTAINS:
JUST ONE 100G SERVING CONTAINS:
302%
IMPROVES BRAIN FUNCTION
5%
OF YOUR RDA OF VITAMIN C
OF YOUR RDA OF VITAMIN A
REDUCES INFLAMMATION OF JOINTS
JUST ONE 100G SERVING CONTAINS:
6%
JUST ONE 100G SERVING CONTAINS:
9%
OF YOUR RDA OF IRON
r the The darke etter eb currant, th ou! r fo it is y
HELPS VISION
OF YOUR RDA OF CALCIUM
• HIGH IN VITAMIN C — BLACKCURRANTS HAVE THREE TIMES THE VITAMIN C CONTENT OF ORANGES
THE THREE TYPES
French meringue
This is the basic type of meringue and the one most home cooks are familiar with. It is made by whisking egg whites to stiff peaks before adding sugar, piping, and baking in the oven. It is used to make basic meringues and pavlovas.
Swiss meringue For Swiss meringue, egg whites and sugar are lightly beaten over a bain marie until all the sugar is dissolved, then taken off the heat and whisked until stiff glossy peaks form. Unlike French meringue, Swiss meringue can be safely eaten as soon as it’s
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OF MERINGUE made as the egg whites are cooked in the process. It is significantly denser and silkier than French meringue and is usually used as base for buttercream frostings.
Italian meringue
Similar to the Swiss version, Italian meringue involves heat. The sugar is boiled until it reaches 115˚C and is then slowly streamed into a bowl of whisked egg whites while the mixer is still running. It has a similar texture and appearance to the Swiss version and is ready to use straight away. It is the favoured meringue of professionals, as it is stable for a long time and caramelises beautifully under a blowtorch.
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5TOWAYS USE UP LEFTOVER
Freshen
Egg yolks Store unused egg yolks in a bowl and cover with cold water. Keep in the fridge for up to two days.
up your wooden chopping board by sprinkling salt on it and scrubbing with half a lemon.
BAKING Follow your usual shortcrust pastry recipe, but replace one tablespoon of the liquid with an egg yolk to get a richer pastry with a golden colour. You can also use egg yolks to glaze tart cases, scones, breads or any other baked goods, resulting in a deeper colour than traditional egg wash.
SPAGHETTI CARBONARA Combine 3 egg yolks, 3 tbsp cream and 100g grated Parmesan in a bowl. In a pan, toss enough cooked spaghetti for four people with some olive oil and crispy fried pancetta. Remove the pan from the heat and pour in the egg yolk mixture, stirring quickly to coat the pasta without scrambling the eggs. Stir in a little chopped parsley and some black pepper, then serve sprinkled with extra grated Parmesan.
MAYONNAISE Make your own mayonnaise. In a bowl, whisk together 2 egg yolks, 1 tsp mustard, ½ tsp vinegar and some salt and black pepper. Slowly whisk in 230ml extra-virgin olive oil.
BURGERS Use egg yolks in the place of whole eggs for binding your hamburger mixture. Use roughly two egg yolks per whole egg required by the recipe.
CUSTARD Make a classic crème anglaise using your leftover egg yolks. Whisk 4 egg yolks and 60g caster sugar in a bowl until pale. Boil 250ml cream with ½ a vanilla pod. Gradually add the hot cream to the egg yolks, whisking constantly. Return to a medium heat and cook the custard until it coats the back of the spoon. Strain the custard into a clean bowl and cover with cling film; ensure the cling film touches the whole surface of the custard, as this will prevent a skin forming. 124 Easy Food
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KITCHEN HACK
Put a sheet of dry kitchen roll in an open bag of salad leaves to keep it fresher for longer. The paper absorbs extra moisture stopping the leaves from sweating and going off. AUGUST 2016
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Unusual ingredient:
JACKFRUIT The jackfruit is this year’s ‘it’ food. Native to South East Asia, it’s the largest of all known tree-borne fruits and can weigh anywhere up to 30kg. The exterior of the fruit is a hard skin of short, greenish thorns. The flesh of ripe jackfruit is yellow and tastes of pears, pineapple, banana and papaya all rolled into one. An unripe fruit, once cooked, takes on the taste and texture of slow-cooked meat giving it the title of ‘pulled pork for vegetarians’. Nutritionally, the jackfruit is rich in protein, fibre, potassium, calcium, iron and vitamin C and contains just 95 calories per 100g.
QUICK TIP
Warm your ice cream scoop or spoon in hot water to achieve easier, cleaner scoops.
The buzz surrounding the fruit revolves around the possibility that the jackfruit could be the solution to food insecurity and global hunger — a single tree can yield 150 of these nutrientdense fruits. The tree is easily grown and requires little maintenance; unlike other staples such as maize and wheat, it does not require replanting year after year or copious amounts of water to flourish. Fresh jackfruit is not yet widely available in Ireland but tinned jackfruit can be found in some Asian grocery stores.
STEP BY STEP
chocolate curls STEP 1:
Melt 400g of chopped chocolate and 50g of butter in a bowl over a saucepan of gentlysimmering water.
1
2
3
4
STEP 2: Pour the mixture out onto a baking tray and use a palette knife or spatula to spread it into a smooth, large layer.
STEP 3: Freeze for about 3-4 minutes, until the chocolate is cool and hard. Press your finger into the mixture; it should leave a slight mark, but not an actual depression in the chocolate.
STEP 4: Use a cheese shaver or a sharp-edged metal spatula to begin making shavings from the chocolate. When it begins to curl rather than break, it is ready. Continue making long shavings to curl the chocolate, working quickly while the chocolate is cool. If it becomes too warm, just re-freeze for another minute.
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know-how KITCHEN
Learn how to take good care of your dishwasher
a small spoon to scoop out the build-up. Be careful in case there are any shards or sharp chips from glassware or crockery. Cleaning the dishwasher seals: The seal around the dishwasher door is a haven for mould build-up. Once a month, use a damp cloth to clean around the rubber seal. Not only will this keep your dishwasher more hygienic, but it will also remove any dirt that could prevent a proper seal forming and lead to leaks. Run the dishwasher with vinegar: Put 250ml plain white vinegar in the bottom of the dishwasher and run it empty and hot. This will keep your dishwasher smelling fresh and clean by removing food residue from the inside of the machine. This should be done once every six months.
DO: Scrape and rinse your dishes before putting them in the dishwasher. This will reduce the amount of food particles stuck to them after a cycle. Use the correct cycle. It’s very tempting to save time and money by running your dishwasher on the quick cycle all of the time but, for best cleaning results, choose the longer wash for a very full load or particularly dirty dishes. Keep your dishwasher clean. Follow our simple guide, right, to keep your dishwasher spick and span and in good working order. Use dishwasher salt and keep it topped up. Dishwasher salt reduces limescale build-up, which is particularly important if you live in a hard water area. Use rinse aid. This will help dishes to dry without streaks. Double-check plastic items to ensure they are dishwasher safe. If so, place them in the top shelf, away from the heating element. Stainless steel pots and pans are perfectly fine in the dishwasher. However, aluminium cookware may discolour, so it's best to wash by hand.
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DON’T: Overcrowd. Chances are, your dishes won’t be fully clean and you’ll end up washing them again by hand. Use regular salt instead of dishwasher salt. It’s not the same thing, and may increase water hardness. It may even clog your machine. Wash lead crystal glassware in the dishwasher, unless it carries a dishwasher safe label. Wash antique crockery or crockery with over-glaze decoration in the dishwasher. Mix steel and silver cutlery in the dishwasher together. Wash cast iron, bone or woodenhandled items in the dishwasher. HOW TO CLEAN YOUR DISHWASHER
The dishwasher can only clean things properly when it is clean itself!
Cleaning the dishwasher filter: This should be done once a week to prevent build-up. The filter is usually found at the bottom of your machine and is filled with bits of food. Usually it's removable, so you can empty the solids into the bin and rinse it out under the tap. If not, use
DIY DISHWASHER BOMB
Help keep your dishwasher smelling fresh as a daisy with this simple fix. 260g bicarbonate of soda 3 tbsp hydrogen peroxide 10-20 drops essential oil 450ml vinegar 1 tbsp dish detergent 1 In a bowl, combine together the baking soda, hydrogen peroxide and essential oil until it resembles damp sand. 2 Use a large spoon or ice cream scoop to mould the mixture into spherical “bombs,” then gently tap out onto a parchmentlined baking tray. The baking soda naturally scrubs your dishwasher, while the hydrogen peroxide cleans and whitens and the essential oil lends a fresh scent. Let the bombs dry for several hours or overnight. 3 When ready to use, fill a glass or ceramic bowl with the vinegar and add your favourite liquid dish-washing detergent. Mix together, then place the bowl on the top rack of your dishwasher. 4 Place one baking soda bomb on the bottom rack in the silverware holder and run your dishwasher set on the hottest setting. Once the cycle is complete, open and enjoy a sparkling-clean dishwasher! AUGUST 2016
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IN THE NEXT ISSUE...
GET A TASTE OF LOCAL FLAVOURS WITH THE SEPTEMBER ISSUE OF EASY FOOD!
Here at Easy Food, we’re passionate about promoting local producers and ingredients, which is why we’re delighted to be featuring a selection of recipes from chefs, restaurants and small producers from Northern Ireland, as well as travel tips so you can plan your own foodie holiday there. As Northern Ireland celebrates 2016 as its Year of Food and Drink, visitors are invited to indulge in everything delicious it has to offer, from fresh seafood and meats to artisanal food and drinks. There are countless elements that make this food heritage so unique and we can’t wait to pass along some of the best local recipes to give you an authentic taste of the region!
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US
! and keep Cut out
DIY IN F
ED
S L I O
Infused oils are so easy to make and will jazz up any salad dressing in an instant. They are also perfect for drizzling on focaccia or even as a bread dip. We’ve used Irish rapeseed oil here, but you can use any oil you like. The oils will take some time to infuse, but once prepared they will last for months in a cool, dry place.
1 Warm 250ml of your chosen oil in a small saucepan over a medium heat. 2 Add the flavouring of your choice, cover the pan with a lid and allow to sit for 5-6 hours. If you like, you can pass the oil through a strainer to remove any bits before pouring into a clean oil bottle.
FOR CHILLI OIL:
FRESH HERB OILS
add 4 tbsp dried chilli flakes
This is a universal recipe for any fresh herb oil. Use any soft herbs that you have to hand, such as basil, parsley or coriander. It’s a great time saver and an excellent way of stretching the shelf life of fresh herbs. Basil oil also makes a fantastic dairy-free alternative to traditional pesto. Once made, your fresh herb oil will keep in the fridge for two weeks.
FOR GARLIC OIL: add 4-5 garlic cloves, crushed
FOR HERB OIL: add 5-6 sprigs of rosemary, thyme or bay leaves
FOR LEMON OIL: add the zest of two lemons, being careful not to include the white pith
For any fresh herb oil: 150ml rapeseed oil 100g fresh herbs (stems and all) Pinch of salt 1 Place the ingredients in the food processor and whizz until the mixture is well blended together. 2 Decant into a clean oil bottle and store in the fridge.
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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
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