SPECIAL HEALTHY FEATURE GLUTEN-FREE, HIGH-FIBRE COOKING EASY FOOD ISSUE 118
Tested
& FAMILY MEALS 30-MINUTE DINNERS 15 WAYS WITH PASTA MEAT-FREE KIDS' RECIPES
MasterChef feature for details
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• TEST YOUR VEGETABLE IQ • COOKING WITH ONIONS • WEEKNIGHT MEAL PLANNER • FISHY FAVOURITES • IMPRESSIVE BRUNCH RECIPES • BAKING WITH PASTRIES • PERFECT TOAST TOPPERS •
Tried
W in !
€2,500 WORTH OF WIRLPOOL APPLIANCES! Flip to the
EF118_01_Cover.indd 1
Turn up the heat! SIMPLE MEALS FOR SPICE LOVERS
UK £4.95
AUS $4.99 FEBRUARY 2017 UK £3.20
FEBRUARY 2017
R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)
ROI 33.50
EXCLUSIVE! Behin d the scenes at Celebrity Maste rChef Ireland, proudly sponsored by D.I.D.
19/01/2017 15:12
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18/01/2017 12:49
Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Maple pecan trifle, p.71 EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Herbed rack of lamb with pommes Boulangère, p.77 Contributors Michael Fleming, Aoife Howard and Maria Hickey. DESIGN Art Director Nikki Kennedy fave recipe: Super-simple sweet potato curry, p.108 PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. Some props from Anvil Bray. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Fast and spicy chicken wings, p.39 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: Caribbean fish curry, p.65 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: One-pot chicken chilli, p.58 Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253 Printed in the UK
Welcome! We’re well settled into the new year at this stage, which means it’s still TBD how many of those resolutions have stuck, but it’s likely that many of us are finding ourselves in a similar cooking routine as before.
The days seem to rush by in a blur, and before we know it, we’re standing in front of a hodgepodge of ingredients in the fridge asking ourselves “So, what’s for dinner?” As always, Easy Food is here to help! This issue is all about getting back to basics with weeknight cooking. We have some ideas for handy 30-minutes meals, p.54, so that you can be sure to have a wholesome and homemade meal on the table in no time. Make the most of one of our favourite budget-friendly cupboard staples – pasta – with clever recipes ranging from meaty meals to vegetarian options and, of course, hearty pasta bakes, p.60. The little cooks in our lives are well looked after as well, with our special feature on vegetarian recipes that kids everywhere will love, p.96. And we know that one of their favourite foodie days of the year is coming up on 28 February...yes, it’s Pancake Tuesday! We have this delicious day covered with a step-by-step guide to making fun pancake creations, p.93, as well as a feature on some ways of dressing up this humble treat, p.30. This issue also includes the first installment of an exclusive two-part series on a behindthe-scenes look at Celebrity MasterChef Ireland – just flip the magazine to check out our special reverse cover, with all the candid snaps, contestant recipes and handy tips for making the most of kitchen appliances. With all this, you’ll be well on your way to becoming a MasterChef in your own kitchen! From handy kitchen know-how to over 85 tried-and-tested recipes, this issue of Easy Food will make it easy to stick to cooking delicious, fool-proof dinners well into 2017!
Happy cooking M E D I A
G R O U P
x Caroline
Magazines Ireland “Annual of the Year” 2013 JAMs “Best Foodie Read” 2013 One year’s subscription to Easy Food is €50.00/£36.00
All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
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THE NEXT ISSUE... The March issue will be on sale from February 28th!
Magazines Ireland “Publisher of the Year” 2015 & 2012
www.easyfood.ie
Caroline
HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851 UK: 020 8597 0181.
General enquiries:
Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 12 Prince of Wales Terrace, Quinsborough Road, Bray, Co. Wicklow.
Join us on:
Easy Food 3
18/01/2017 14:43
REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
February
CONTENTS P.46
14 COMPETITIONS
Beef and vegetable stir-fry
Exciting things for you to win!
Onions WHAT’S IN SEASON?
20 FUN WITH ONIONS
The backbone of flavour for many a meal, it’s time to put onions in the spotlight
24 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming talks quality over quantity
26 GET ROOTED
Take our fun quiz to see how much you really know about winter vegetables
Spelt pancakes with caramelised banana and pecans
P.82
LARDER LUCK 40 TOP IT OFF
Cheesy nachos
P.37
Turn to your toaster to kick off these impressive snacks!
WHAT’S FOR DINNER? 44 WEEKLY MENU PLANNER Keep it simple, keep it quick with our tasty midweek meals
64 A FISHY ON A LITTLE DISHY
Take your tastebuds on a trip around the world with these inspired fish recipes
4 Easy Food
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FEBRUARY 2017
19/01/2017 15:25
COOKING FOR FUN
78 BRUNCHING IT
Dublin’s Brother Hubbard share brunch
69 TREAT YOURSELF
This cross between mashed potatoes and fondue is pure indulgence
recipes from their new cookbook
84 EAT IRELAND
Recipe Editor Jocelyn Doyle gets nostalgic
76 CHALLENGE YOURSELF
about her chicken dinner
Because the way to a foodie’s heart is through a home-cooked meal
P.72
Croissant croque monsieur
KIDS’ KITCHEN 88 READER RECIPE
Reader Chloë Whelan shares her favourite cupcake recipe
90 FLIPPING OUT
106 GLUTEN-FREE HIGHFIBRE
These tasty meals will ensure you get enough fibre in your gluten-free diet
FROM OUR KITCHEN TO YOURS
114 All the knowledge you need to become an expert in the kitchen
118 KITCHEN KNOW-HOW
We break down the differences between blenders and juicers
P.106
Our Home Ec xpert makes sure we’re all set for Pancake Tuesday
Fruit-and-fibre overnight oats
93 EASY JUNIORS
Have some fun this Pancake Tuesday with this handy pancake art!
MAKE IT HEALTHY! 104 OH MY GOODNESS
Blogger Aoife Howard enjoys a healthy Pancake Tuesday
FROM THE Cover
CELEBRITY MASTERCHEF SPECIAL
We go behind the scenes with Celebrity Masterchef Ireland!
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VEGGIE KIDS
Healthy, wholesome and tasty meal ideas for young vegetarian eaters
P.30
FEBRUARY 2017
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FLIP OUT! PANCAKE TUESDAY IDEAS
PANCAKE PERFECTION
ROI 33.50
Use shop-bought pastries to create these mouthwatering dishes
www.easyfood.ie
MasterChef feature for details
p.
P.70
PASTRY PARTY
Tested
& FAMILY MEALS 30-MINUTE DINNERS 15 WAYS WITH PASTA MEAT-FREE KIDS' RECIPES
Quick and easy dinners using our favourite storecupboard staple
ce
Add some heat to everyday meals with classic Tabasco® Red Sauce
Wi n!
€2,500 WORTH OF WIRLPOOL APPLIANCES! Flip to the
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TURN UP THE HEAT
P.60
15 WAYS WITH PASTA
Turn up the heat! SIMPLE MEALS FOR SPICE LOVERS
UK £4.95
P.36
Tried
UK £3.20 AUS $4.99 FEBRUARY 2017
Kid-friendly soups Good-for-you weeknight dinners Immunity-boosting recipes
• TEST YOUR VEGETABLE IQ • COOKING WITH ONIONS • WEEKNIGHT MEAL PLANNER • FISHY FAVOURITES • IMPRESSIVE BRUNCH RECIPES • BAKING WITH PASTRIES • PERFECT TOAST TOPPERS •
Quick-fix dinners made for busy midweek evenings
R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)
30-MINUTE MEALS
SPECIAL HEALTHY FEATURE GLUTEN-FREE, HIGH-FIBRE COOKING EASY FOOD ISSUE 118
P.54
EXCLUSIVE! Behind at Celebrity Master the scenes Chef Ireland, proudly sponsored by D.I.D.
Make the most of Pancake Tuesday with these inventive recipes
P.99
Lunchtime rolls 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 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
19/01/2017 15:12
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RECIPE INDEX v
Budget-Friendly
Freezable
☺
Kid-Friendly
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Dairy-Free
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Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
Low-Fat
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v MEAT Cover recipe: Meatball curry with pilau rice
28
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Speedy carbonara
34
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Tabasco cottage pie
37
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Irish lamb Tabasco stew
37
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Albóndigas sliders with jalapeño aioli
38
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Chilli, avocado and bacon toast
41
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Beef and vegetable stir-fry
46
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Creamy bacon and mushroom pasta
48
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One-pan roast pork with root vegetables
52
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Gluten-free Philly cheesesteaks with simple rocket salad
55
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Sweet and sour pork chops with roasted garlic potatoes
57
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One-pot ‘lasagne’
60
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Butternut squash, sprout and bacon ravioli bake
62
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LF DF GF
•
•
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• • •
•
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LF DF GF
Spelt pancakes with caramelised banana and pecans
30
•
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Rye and chia pancakes with avocado and poached egg
31
•
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Lemon and poppy seed pancakes
32
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•
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Cheesy nachos
37
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French onion toast
40
•
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Moroccan egg hummus toast
40
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Creamy garlic mushroom toast
40
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Cinnamon-sugar raisin toast
41
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Almond butter berry toast
41
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Veggie pot pie
45
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Cheesy stuffed aubergines
47
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Easy veggie pho
55
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Stovetop Cajun mac 'n' cheese
61
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‘Go green’ vegan pasta
61
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Croissant croque monsieur
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Sun-dried tomato tagliatelle
61
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Sausage roll eggy bake
73
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Linguine aglio e olio with mushrooms
61
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Herbed rack of lamb with pommes Boulangère
77
Aubergine and tomato farfalle bake
62
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Eamon’s chorizo rarebit
79
Pommes aligot (cheese and garlic mashed potatoes)
68
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Pain au chocolate French toast bake
70
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Turkish eggs menemen
80
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Baklava French toast
82
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Basic crêpes
91
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Easy pancakes
94
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Veggie bangers with onion gravy
99
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Cheesy-peas cashew korma
101
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Indian vegetable pie
101
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Eamon’s chorizo jam
79
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Duck with a red wine and molasses sauce
124
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Lamb casserole with colcannon
125
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Oxtail with cabbage and mash
128
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•
•
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FISH AND SEAFOOD Smoked fish pie with potato rösti
49
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Seafood chowder pasta
60
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Spicy prawn pasta
60
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Garlic prawn and orzo bake
62
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Caribbean fish curry
65
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Chinese pan-fried hake with soy sauce
65
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Laxpudding (Swedish smoked salmon gratin)
66
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Seared tuna tostadas
127
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Pan fried cod with mussels in white wine
129
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Fast and spicy chicken wings
39
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Sticky honey chicken with rice
56
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One-pot chicken chilli
58
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Chicken and roasted red pepper fettuccine
60
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Fruit and fibre overnight oats
106
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Baked pea fritters
107
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Super-simple sweet potato chilli
108
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Full-of-fibre fried "rice"
109
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Perfect poached eggs
130
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Black bottom cupcakes
88
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Lunchtime rolls
99
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Apple turnover ice cream
74
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Walnut and orange blossom baklava
81
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Mum's mini Maltesers baked cheesecake
126
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Vietnamese chicken salad
85
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Buffalo chicken quinoa bowls
110
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VEGETARIAN •
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DESSERTS
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BAKED GOODS
•
Maple pecan trifle
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105
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EF118_06_Recipe_Index.indd 6
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6 Easy Food
•
51
62
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Caramelised bananas
60
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Pear and blueberry cobbler
Chicken spaghetti bake
Quick cheese and onion soup
• •
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Chicken taco pasta
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102
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Brownie pancakes
• •
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Quinoa and Halloumi burgers
• •
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POULTRY So-simple slow roast chicken legs
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Goat’s cheese and chorizo stuffed pasta shells
•
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Spaghetti with winter vegetable sauce
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x
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•
•
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•
FEBRUARY 2017
19/01/2017 15:24
What’s inside
MIDWEEK MARVELS While we love making the time to cook something really
special, the majority of our cooking is, of necessity, quick-fix midweek meals. This issue is jam-packed with great dinner options for busy modern life, whether that means having dinner on the table in under half an hour (p.54), trying out new, speedy ways to get more fish into your diet (p.64) or finding new family favourites, p.44.
A sneak peek at what you’ll find in this issue
BE A VEG-HEAD
We may never be full-time vegetarians, but recently we’ve been putting more effort into eating a little less meat and a whole lot more fruit and veg. With this in mind, we’ve made sure that this issue is packed with delicious, easy and inspired meat-free options. Try our five tasty vegetarian dishes using good old reliable pasta, p.61, help us celebrate the humble onion, p.20, or see how much you really know your winter veggies with our fun quiz, p.26. We’ve even been consulting the experts for wholesome, nourishing and – most importantly – tasty meat-free meals for vegetarian kids, p.96.
Chinese pan-fried hake with soy sauce,
P.65
Creamy bacon and mushroom pasta,
P.48
One-pot chicken chilli,
P.58
Cheesy stuffed aubergines,
P.47
Super-simple sweet potato chilli,
P.108 Full-of-fibre fried “rice”, P.109
Quinoa and Halloumi burgers,
P.102
Easy veggie pho, P.55
PRETTY PANCAKES
We know we’re adults, but we can’t help it — Pancake Tuesday makes us feel like children again (even better: children who can have as many pancakes as we want!). If you’re planning a pancake party, we got all your options covered, from the classic crèpe (p.91) to the artsy-fartsy (p.94) with plenty of sweet and savoury options in between (p.30). If you’re in the mood for an outrageously decadent option, flip to p.104... you’d never guess it’s actually good for you!
Spelt pancakes with caramelised banana and pecans, P.30 www.easyfood.ie
EF118_07_What's inside.indd 7
Easy pancakes,
P.94
Meet the masters
There’s been plenty of excitement around the Easy Food offices this month as we delve behind the scenes of the latest edition of Celebrity MasterChef Ireland. Flip to the back of this issue to find the inside scoop as well as some of the contestants’ delicious — and very impressive — recipes.
Brownie pancakes, P.105 Easy Food 7
18/01/2017 19:24
your say
”@easyfoodmag the Christmas Annual is always my favourite and I'll pack it away with the Christmas decorations for next year.” – @JingerKatKK
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales! “Thanks @easyfoodmag – perfect NYE comfort food from the Christmas Annual.”
“Lovely to see @RubyBlueVodka in @easyfoodmag. Their cask aged vodka is incredibly smooth.” – @sweetandmeat
”#Christmas officially starts for me now that my festive edition of @easyfoodmag has arrived!” – @SaucepanKids
– @jennyafairfield
“Digging out old @easyfoodmag. Time to find the kitchen again. #cooking #greatmag #newyear #newplans.”
– @rachel.kelly.75685962
TRIED AND TESTED “Delighted with this year's #ediblegifts especially the cranberry simple syrup from @easyfoodmag #christmas#yum.” – @sweetandmeat
“Great piece on how to reduce your sugar intake in the January edition of @easyfoodmag #HomeEc #sugarintake.” – @msmillshomeec
Contact us Easy Food Magazine @easyfoodmag easyfoodmag
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EF118_08-13_Your Say food bites.indd 8
Reader Cathy Speight put the Stellar Slow Juicer to the test!
“Curled up on the sofa with tea, chocolate and the @easyfoodmag Christmas annual – the perfect Sunday afternoon!” – @sineaddaze
“Buying the morning papers in #Dalkey and Tom tells me I'm on the front cover @easyfoodmag #HealthyEating 2017.” – @OlMcCabe
An impressive juicer that’s sturdy but not heavy, fairly compact (neat enough for your worktop, but a little awkward to take in and out of a cupboard/ drawer daily) and easy to assemble and dissemble. This juicer handles pears, oranges, grapefruits, strawberries, blackberries, raspberries, pineapple, kiwi, melon, mango, passion fruit, blueberries and apples very well. I’m not a great fan of vegetable juices, but to test its abilities, I tried carrot, red pepper, spinach, cucumber and tomatoes. The pulp for most of these foods is impressively wrung out. Spinach is best followed by another ingredient to help it on its way, and I was particularly impressed with the amount of juice extracted from apples: the pulp is almost like sawdust! The chute is fairly narrow, so food does have to be chopped small. Starchy fruits like bananas, avocados, coconut, figs and papaya are not suitable. The parts (except for the motorised unit) are dishwasher-friendly, but the pulp spout is a little fiddly to clean; food tends to get stuck but a brush is provided for this. The strainer does sometimes need extra attention, as the fine holes can get a little clogged and unfortunately, after a couple of washes, some of the markings to align the parts have disappeared.
If you’re a dedicated juicer and like a variety of fresh, homemade and natural juices, this is an excellent, reasonably priced addition to your collection of kitchen gadgets. Pros: Neat, lightweight but sturdy Powerful enough for most fruit and vegetables Dishwasher-friendly Easy to assemble and dissemble Cons: A little fiddly to clean Stellar Slow Juicer available from www.stellarcookware.co.uk (RRP €220/£200)
FEBRUARY 2017
19/01/2017 11:27
letters and comments
We’ve got mail
WHAT YOU’VE BEEN COOKING
“Just when I thought you couldn't get any better you totally proved me wrong; your Christmas issue is your best edition ever! Well done – I know how hard it is to put a magazine together. Happy Christmas! Regards, Helen O’Dowd.”
Meet the Taste Team...
“The Christmas Annual is sooooo pretty @easyfoodmag – I’m in love and I haven’t even opened the pages yet #foodie #christmas #inspo #recipes #excited.” – @therealvickykavanagh
“My winning steak sandwich for @easyfoodmag #HomeCookHero awards – one of my blogging highlights! This delicious Irish beef is topped with my favorite Dubliner cheese and served with a side of spicy chips and mustard mayo. It’s a simple yet beautiful dish to create for family and friends and always goes down really well.” – @clarewiththehair
Theresa Martin
is a mother of three children from Offaly and works part time as a care assistant. Theresa says, “I love cooking and baking. My family are my best critics: they will compliment and criticise honestly, which is always helpful!”
Our Xmas issue EASY FOOD • LAST-MINUTE PARTY FOOD • FESTIVE COCKTAILS • TIPS FOR EASY ENTERTAINING • SHOWSTOPPER CAKES • GLUTEN-FREE BAKING • BACK-TO-BASICS CHRISTMAS FEAST • LEFTOVER INSPIRATION • EDIBLE GIFT IDEAS •
“Gorgeous fresh soup from this month's @easyfoodmag. Perfect for #JanuaryBlues!” – @shonadubois
100
Christmas Annual
TRIED & TESTED RECIPES Winter wonderland cake page 71
Tricia Curley Connell
ROI 34.95
CHRISTMAS ANNUAL 2016
CHRISTMAS
STEP-BY-STEP RECIPES, COMPETITIONS AND GIFT GUIDES
UK £4.95
All you need for a perfect
is married to Billy and they have two children, Emma and Dylan. Tricia says, “I work outside the home and I find nothing more therapeutic than doing some home baking. I inherited this from my mother as she is a great cook and I love trying out different recipes. My other hobbies are walking, swimming and aqua fit.”
Christmas competition winners Avoca hamper x 1 Audrey Considine, Ennis, Co. Clare
Short break to Derry x 1 Colette Lambert, Knocklyon, Co. Dublin
Hampers & Co "Life's Little Luxuries" basket x 4 Noel Ryan, Clonmel, Co. Tipperary Silke Wille, Maynooth, Co. Kildare Sarah Campbell, Mallow, Co. Cork Karol Rydzewski, Newbridge, Co. Kildare
Family getaway to Rose Hotel x 1 Leigh-Anne Haugh, Kilkee, Co. Clare
Night's stay for two at Fitzgerald's Hotel x 1 Catherine O'Kelly, Stillorgan, Co. Dublin
€200 in catering from Camile Thai x 1 Shauna Mason, Bray, Co. Wicklow
Saba vouchers x 2 €100 Clare Corless, Summerhill, Co. Meath €50 Lisa Phelan, Roscrea, Co. Tipperary
Private cookery lesson from Lady Eve Cookery School x 1 Leon Byrne, Graingenamanagh, Co. Kilkenny
www.easyfood.ie
EF118_08-13_Your Say food bites.indd 9
Nescafe Dolce Gusto machine from Debenhams x 1 Rebecca Handel, Castlebaldwin, Co. Sligo
Melonie Doran Murphy
says, “I'm a stay-at-home mum to three kids: Millie , aged 12, Devlin, 10 and Riley, seven. My husband works in Kenya, so it's a very busy house. I’m an avid fitness fanataic and train five days a week as soon as the morning school run is done. I like to cook with a lot of fresh produce and lean meats full of protein – we eat a lot of salmon, chicken and turkey.”
Easy Food 9
19/01/2017 13:15
FOOD BITES A CASE OF JOMO – JOY OF MISSING OUT!
Forget FOMO (fear of missing out), a new study reveals that nearly 70% of Irish people regularly make up excuses to avoid a night out! The research commissioned by on-demand restaurant delivery service Deliveroo among 2,000 Irish adults shows that two in three people prefer a quiet night in rather than a wild night out.
Some interesting finds: • One in ten (13%) Irish people have faked sickness in order to wangle out of a night out. • The average person makes excuses to cancel 17 hours before an event. • Noisy bars, sticky floors and having to see people they don’t like top the reasons why Irish people want to stay in at night. • Almost half (49%) of young people aged 18-24 admit they prefer a quiet night in most of the time. • “My house went on fireâ€?, “I’m in labourâ€?, “My Granny just diedâ€? and “I’ve got to milk the cowsâ€?, feature
•
•
•
•
among the more extreme excuses Irish people have used to duck out of a night out with mates. Having to stay at work late or start early are also popular lies to tell, with less than one in 10 (8%) brave enough to tell the truth that they simply don’t want to go out! One in five (18%) lie to avoid confrontations, admitting that “saying yes is easier�. One in four (27%) admit their perfect night consists of staying in and binge watching TV. More than one in three (37%) opt to stay home and order a takeaway.
TAKE A SEAT AT TOM’S TABLE
As part of the significant investment and sophisticated new look at the Red Cow Moran Hotel, the cosy and appealing new restaurant Tom’s Table has just opened at the heart of the hotel. Bought almost 20 years ago by renowned hotelier and businessman Tom Moran and in the family ever since, the Red Cow Moran Hotel is a family hotel. Tom’s Table makes subtle references to the renowned hotelier and his background; Tom Moran himself grew up in a big family where, like in most families, the table formed the hub — the focal point and the reason for people to get together over a delicious meal and a few drinks. Bright, warm and atmospheric, the materials, wall treatments and finishes used throughout Tom’s Table pay gentle respect to the countryside origins of the hotel owner. Using simple painted brick, classic terracotta and mosaic tiles, along with aged leather and polished wood, there is a sense of history despite this being a fresh new restaurant concept.
Red Cow Moran Hotel Naas Road Dublin 22 T: +353 1 4593650
Co to e 9 Degr
The Dublin Barista School has launched its own coffee, 9th Degree, which is a coffee subscription platform for those who appreciate speciality coffee. The focus is on small batch, seasonal coffees, which are hand-roasted on site by Alin Giriada, who is one of only two Q Graders in Ireland and one of 200 in the world. Coffee ordered through the subscription service is as fresh as possible, roasted and ground no more than five days before it arrives to you!
10 Easy Food
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www.9thdegree.ie @9thdegreecoffee 9th Degree Coffee 9thdegreecoffee www.dublinbaristaschool.ie @dublinbaristaschool @dublinbaristaschool @dubbaristasch #dublinbaristaschool
FEBRUARY 2017
19/01/2017 11:28
news
Perfect poultry
Carroll’s new range of Signature Roast Chicken Pieces are a handy way to pack in some flavour and protein with minimal effort. Available in three flavours — Rotisserie Style, Honey and Chilli and Smokey Barbecue — these chicken pieces are fully coated, ensuring that the chicken delivers flavour in every bite. Made from 100% chicken breast and with no added water, the chicken pieces are perfect for spicing up sandwiches and salads, or even as a cooking ingredient. Carroll’s of Tullamore have in the last year successfully expanded as a cooked meats brand to excel within the poultry sector. New products include the award-winning Handcrafted Turkey and their Signature Roast Turkey Crown, available at delicatessen counters around the country. With nearly 40 years’ experience, Carroll’s of Tullamore have taken their time to refine their poultry offering with the Carroll’s Signature Roast, producing products that will lead the market in poultry. www.carrollcuisine.ie
UP-SKILL AT
Dublin Cookery School One-week cookery skills courses at Dublin Cookery School provide you with a great excuse to take time off and indulge in your cooking for a whole, uninterrupted week. Using the best of fresh Irish seasonal ingredients each day, you will receive expert tuition from the school’s experienced team of inspirational and passionate tutors. There are a range of courses each with a different focus, so you can choose which best suits your skills level — and your level of ambition. Running from 9.30am to 4.30pm daily, Monday to Friday, and ranging in price from €450 to €650, the one-week courses at Dublin Cookery School take place in the magnificent 3,000 square foot, state-of-the-art premises in Blackrock. The school was named ‘Best Irish Cookery School’ in 2013 and 2015 (Irish Restaurant Awards) and runs evening and one-day (Saturday) cookery classes as well as full-time one-week, one-month and three-month certificate cookery courses. Dublin Cookery School 2 Brookfield Terrace, Blackrock, Co. Dublin (01) 2100 555 www.dublincookeryschool.ie
HEY GOOD LOOKIN’, WHAT YA GOT COOKIN’? Belling has relaunched two of two of its most iconic range cookers – The Farmhouse and The Cookcentre. The new products will be constructed from a single piece, tempered steel frame unique to Belling, making them sturdy and robust. Both the Farmhouse and the Cookcentre products offer plenty of capacity for keen bakers, with the 90cm models across both ranges featuring generous 91 litre capacity ovens, the largest tall ovens currently available on a 90cm range cooker. For fans of induction, the Farmhouse and Cookcentre induction models feature up to five Link+ zones with power levels of up to 3.7kW. Prices start from €1,494.95 and the range is available from electrical retailers such as Harvey Norman, DID, Power City, Expert and Euronics stores nationwide.
www.easyfood.ie
EF118_08-13_Your Say food bites.indd 11
Course Dates
• • • • • • • • • • • • • •
6th to 10th March - Cooking for Friends 27th to 31st March – Café Cooking 2nd to 4th May – Breadmaking Masterclass (3 day) 8th to 12th May – Chefs Skills 15th to 19th May – Cooking for Friends 22nd to 26th May – Patisserie Masterclass 29th May to 2nd June – Café Cooking 6th to 9th June – Growing Gourmets (4 day) (12-16 years) 19th to 23rd June – Growing Gourmets (12-16 years) 26th to 30th June – Chefs Skills 1st to 3rd August – Modern Vegetarian (3 day) 8th to 11th August – Café Cooking (4 day) 14th to 18th August – Cooking for Friends 28th August to 1st September – Cooking for Friends
Easy Food 11
18/01/2017 14:44
CORNER
CHICKEN & EGG
BACON FREAK
FEEDING THE WHOLE FAMILY
By Rocco Loosbrock, Sara Lewis & Dawn Hubbard Published by Sterling €20/£16.99
By Cynthia Lair Published by Sasquatch €25.90/£21.99
By The Hairy Bikers Published by Orion €25.90/£22
This fully revised edition of Cynthia Lair’s 1992 classic has 200 family-friendly whole food recipes — including 45 brand new dishes — all designed to work for babies, children and adults alike, as well as sage advice on how to raise happy, healthy and adventurous eaters from infancy onwards. Every recipe is easily achievable for even the novice cook, making this a superb kitchen companion for anyone who wants to get their family on the road to nutritious eating habits. We love the chapters on filling breakfasts, healthy baked goods and real breads, but plenty of the dinner options appeal too: goat cheese and kale chicken roulades; Middle Eastern chickpea falafels; cowgirl bean and beef chilli; mini pot roasts. The whole family will be well fed with these simple, tasty, balanced and affordable meals: exactly what Easy Food is all about.
The Hairy Bikers are back with this fantastic collection of recipes celebrating two of our most beloved ingredients. Chicken and eggs are some of the most versatile foods to cook with, but it’s easy to slip into a familiar rotation of just a few dishes. If you’re looking to expand your repertoire and find new family favourites, this is the perfect book to pick up. Eggs are used for both savoury options (huevos rancheros; leek, asparagus and Gruyère tart; egg foo yung) and desserts (Black Forest pavlova; Portuguese custard tarts), while chicken forms the backbone of the dinner recipes. We love the chicken, sage and onion pasties and the Caribbean chicken curry, while we’ve been having serious comfort food cravings for the Hainanese chicken and the southern fried chicken with sweetcorn fritters. It doesn’t matter which came first — Chicken & Egg is a valuable addition to the shelf of any home cook.
It’s fair to say that there are plenty of bacon freaks out there — smoky, crunchy and packed with umami, it can be practically impossible to resist! This ode to bacon opens with back-to-basics information about its history, different types, cooking tips and even ways to cure your own, before moving on to the main event. The diverse range of recipes runs the gamut from brunch through dinner, party food and even dessert, followed by notes on pairing bacon with wines, beers and ciders. With feasts like fully loaded bacon beer cheese fries, apple bacon chicken pies and creamy bacon lasagne, our mouths have been watering since this beaut landed on our bookshelf. Oh, and if you’re wondering how bacon could possibly fit into dessert, we have three words for you: maple bacon macarons. Oh yes — we’re embracing our inner bacon freaks with enthusiasm.
EAT MEXICO By Lesley Téllez Published by Kyle Books €23.50/£19.99 It’s no secret that Team Easy Food is just a tad obsessed with Mexican food, and we have quite the collection of hot sauces on our desks to prove it. This welcome cookbook is divided into street foods, market foods, urban lunches, rural recipes and home cooking. The recipes are definitely more intermediate than beginner in terms of difficulty level, and some of the ingredients may require a little hunting, but we’re prepared to put in the work for meals like green chicken enchiladas; battered stuffed tortillas; Mexican-style eggs; crispy carrot tacos; slow-roasted mutton; grilled fish tamales and oh-so-many salsas. A beautiful book filled to the brim with authentic, vibrant recipes, it’s provided all the inspiration we needed to get into the kitchen and start cooking up a Mexican storm. 12 Easy Food
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FEBRUARY 2017
18/01/2017 14:45
products
t e g d a G
INSPECTOR
1.
They might not be kitchen essentials, but these gadgets are plenty of fun
4. 2.
4. 3.
7.
5.
6.
Perfect for Pancake Tuesday!
8.
1. Swan Come Dine With Me party wok www.debenhams.ie €58.50/£50.80 2. Heart of House cast iron fondue set www.argos.ie €24.99/£21.70 3. Gourmet Gadgetry red retro pizza oven and multi grill www.debenhams.ie €58.50/£50.80 4. Sagaform pasta server with Parmesan grater www.thekitchengiftco.com €9.80/£8.49 5. Chef’n popcorn maker www.debenhams.ie €37.50/£32.50 6. Stonewell dual hinged pancake pan www.argos.ie €34.99/£30.35 7. The Sushi Bazooka www.firebox.com €23/£19.99 8. Fred Captain ketchup sauce dispenser www.kitchencraft.co.uk €15/£12.99
www.easyfood.ie
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Easy Food 13
19/01/2017 11:30
COMPETITIONS
A city break FOR TWO TO WIN
Gwarehouse in Cork’s historic Victorian Quarter in the
POSTAL ENTRIE
S
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Traditional food practices, such as pickling and fermenting, together with innovative techniques, sustainable meat and fish and locally sourced organic vegetables and herbs have transformed Greenes into the destination restaurant it is today. For more information see www.greenesrestaurant.com.
reenes Restaurant is located in a former bonded
centre of the city and adjoins the boutique Hotel Isaacs. The food at Greenes Restaurant is innovative, modern and devoted to place. Bryan McCarthy heads up the kitchen team at Greenes and recognises the uniqueness and quality of the outstanding ingredients that are available in Cork. His talented team works in tandem with the best of Cork’s food producers and in other parts of Ireland to create a menu that’s devoted to local, seasonal, foraged and organic ingredients. Expect signature dishes of a seasonal nature, refined food with a simple food philosophy – local, fresh and staying true to each ingredient’s essence.
14 Easy Food
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One lucky reader now has the chance to win a mid-week city break to Cork for two people with dinner in Greenes plus an overnight stay in the adjoining boutique Hotel Isaacs. Simply email your contact details and the answer to the following question to competitions@easyfood.ie with GREENES in the subject line: In which Irish city is Greenes Restaurant? (a) Galway (b) Cork (c) Dublin
FEBRUARY 2017
18/01/2017 13:02
competitions
WIN AN OVERNIGHT STAY AT
Cliff at Lyons
The fabulous Cliff at Lyons is offering one lucky reader the chance to win a romantic overnight Gourmet Getaway for two to their stunning rural estate in Co. Kildare. Check in to one of the stunning Lilypond rooms, steeped in old world charm with a modern edge. Pull on the wellies and take long walks through the demense and along the canalway. Indulge in some retail therapy at Kildare Village, less than 30 minutes from Lyons. Take dinner in The Orangery Restaurant, one of Ireland’s most unique restaurant settings where you will dine under the stars with a menu that celebrates the very freshest produce from the estate gardens, small organic farms and local fisherman’s hauls, all curated by head chef Nathan Dimond. After dinner, settle into a long night’s sleep in this idyllic retreat. Complete this memorable gourmet Irish country experience with a full Irish breakfast the following morning. To enter, simply email your contact details to competitions@easyfood.ie with CLIFF in the subject line. For all reservations and enquiries please call 01 6303500 or email reservations@cliffatlyons.ie. www.cliffatlyons.ie
www.easyfood.ie
EF118_14-15_Competitions.indd 15
Easy Food 15
18/01/2017 13:03
ABOUT FREIXENET Freixenet Cordon Negro is Ireland’s best-selling Cava, offering consumers a Champagne-quality sparkling wine with a distinctly Spanish twist. Widely available around Ireland (RSP €20), it’s the perfect bubbly for any celebration – even if that celebration is just a Tuesday catch-up with friends. But its weight, flavour and versatility means it’s perfect for enjoying with food too, and can even be enjoyed throughout a meal. Founded in 1861, Freixenet has produced outstanding sparkling wines for over 150 years, becoming the world’s leading producer of top-quality sparkling wines while still remaining family-owned. Pronounced “fresh-eh-net”, Freixenet’s Cavas are made in the same way as Champagne...it’s a difficult and lengthy process, but well worth the effort! Based near Barcelona in Spain, Freixenet combines the traditional Catalan grapes of Macabeo, Xarel·lo and Parellada to produce a sparkler that shares some of the toasty yeasty characteristics of Champagne but adds the Iberian twist of tropical fruit and citrus.
EF118_16-17_Cono Sur Competition.indd 16
18/01/2017 13:03
Design a bottle, AND WIN!
GET THOSE CREATIVE JUICES BUBBLING TO BE IN WITH A CHANCE TO WIN A CASE OF FREIXENET CAVA! Whether it’s a bit of a doodle or an intricate mosaic, Freixenet bottles make the perfect canvas for your personal artwork. As if that wasn’t reason enough to pick up a bottle of the world’s best-selling Cava, it can also be your ticket to a case of six bottles of this bubbly!
How to enter 1.
Pick up a bottle of Freixenet in your local supermarket or off-licence (RSP €19.99).
2.
Draw your own original design on the bottle – silver and gold markers work well, but have fun with chalk, coloured pencils or matte paint. If it sticks, it works!
3.
Take a snap of your design and upload to Twitter, Facebook or Instagram using the hashtag #FreixenetDesign. You can also upload to www.freixenetireland.com or email to competitions@easyfood.ie.
The winner will receive a case of Freixenet Cava, and a photo of their design in Easy Food! Design inspiration!
Terms and conditions apply.
EF118_16-17_Cono Sur Competition.indd 17
18/01/2017 13:04
Cookbook Cookbook Caroline Gray
k and c i u q 100+ cipes! e r y s ea Caroline Gray 05/05/2016 16:41
ON SALE NOW! EF118_18_HCH Cookbook_Ad.indd 18
18/01/2017 13:05
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
20-27 IN THIS SECTION
FUN WITH ONIONS P20
The backbone of flavour for many a meal, we think it's time to put onions in the spotlight
www.easyfood.ie
EF118_XX Intro Pages.indd 19
FROM THE BUTCHER'S BLOCK P24
Local butcher Michael Fleming talks quality over quantity
GET ROOTED P26
Take our fun quiz to see how much you really know about your winter vegetables
Easy Food 19
18/01/2017 19:22
Fun with ONIONS
The backbone of flavour for many a meal, we think it’s time to put onions in the spotlight
ONIONS LOVE… ❤ CHEESE ❤ BUTTER ❤ BEEF ❤ THYME ❤ TARRAGON ❤ EGGS ❤ MUSHROOMS ❤ TOMATOES ❤ SOUR CREAM ❤ PEPPERS
20 Easy Food
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FEBRUARY 2017
18/01/2017 13:05
what’s in season? onions
Quick cheese and onion soup Serves 4 50g butter 2 onions, finely chopped 1 tsp smoked paprika Salt and black pepper 3 tbsp plain flour 500ml whole milk 500ml chicken stock 100g strong mature Cheddar, grated
now? Did youhakve been
Humans ns for ng onio cultivati ears! y 0 0 5,0 at least
To serve: Croutons 1 Melt the butter in a large saucepan over a medium heat. 2 Cook the onions for 7-8 minutes until softened and golden-brown. Stir in the paprika and some salt and black pepper. 3 Add the flour and stir vigorously for two minutes until blended. 4 Add the milk and chicken stock gradually, stirring constantly. Bring to a boil and cook, stirring, for 2-3 minutes or until thickened.
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EF118_20-23_What's In Season.indd 21
___ JAN ___ FEB
MAKE IT YOURS: If you prefer a smoother soup, use a stick blender to purĂŠe it before adding the cheese. For an
___ MAR ___ APR ___ MAY
adult treat, try replacing half of the chicken stock with beer!
___ JUNE ___ JULY ___ AUG
5 Stir in the Cheddar until completely melted. Top with croutons and serve. Per Serving 248kcals, 15g fat (9.2g saturated), 17.3g carbs, 8.7g sugars, 12.1g protein, 1.6g fibre, 0.731g sodium
___ SEPT
In season October - April
___ OCT ___ NOV ___ DEC Easy Food 21
18/01/2017 13:06
Bangers, mustard mash and onion gravy Serves 4 8 good quality pork sausages 50g butter 2 large onions, sliced Salt and black pepper 1l beef stock 300ml red wine 900g potatoes, peeled and cubed 30ml whole milk 1 tbsp wholegrain mustard To serve: Cabbage
22 Easy Food
EF118_20-23_What's In Season.indd 22
1 Preheat the oven to 110ËšC/90ËšC fan/gas mark Âź. 2 Heat a pan over a medium heat and brown the sausages on all sides. Transfer the sausages to a baking dish and move to the preheated oven to keep warm, reserving the fat in the pan. 3 Melt half of the butter in the same pan used for the sausages over a medium-high heat. Add the onions and cook for 7-8 minutes until translucent and just beginning to brown. Season with salt and black pepper. 4 Pour in the beef stock and red wine. Bring to a gentle boil and allow to bubble and reduce for about 10 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Taste and add extra seasoning if necessary. 5 Meanwhile, place the potatoes in a saucepan over a medium heat and cover with water. Bring
to a boil and cook for 10-12 minutes until the potatoes are tender. 6 Drain the potatoes and return the pan to the heat to steam dry for a minute. Mix in the remaining butter along with the milk, mustard and some seasoning. Mash together until smooth, then set aside. 7 Serve the sausages with the mustard mash, onion gravy and some cabbage. Per Serving 461kcals, 19.4g fat (9.3g saturated), 46g carbs, 6.9g sugars, 13.7g protein, 7.5g fibre, 1.156g sodium
MAKE IT YOURS: If you prefer a thicker gravy, mix two teaspoons of cornflour with a splash of water to form a smooth paste. Stir this into the gravy in Step 6.
FEBRUARY 2017
18/01/2017 13:06
what’s in season? onions sweet things gluten-free
French onion and steak pasta Serves 4-6 60g butter 3 onions, sliced 1 garlic clove, crushed 2 thyme sprigs, leaves picked Salt and black pepper 180g mushrooms, sliced 100g plain flour 650g round steak, cut into chunks 1 tbsp olive oil 60ml red wine 350ml beef stock 1 tbsp Worcestershire sauce 320g rotini pasta (spirals) 150g sour cream 120g Gruyère, grated To serve: Rocket salad 1 Melt the butter in a large, heavy-bottomed pan over a medium heat. Add the onions, garlic, thyme and some seasoning. Cook for 20 minutes until
the onions are soft and almost caramelised. 2 Add the mushrooms (with a little more butter, if necessary), and cook for 5-6 minutes longer until the mushrooms are golden brown and the onions have caramelised. Transfer the onions and mushrooms to a bowl. 3 Place the flour in a shallow bowl and season with salt and black pepper. Pat the steak pieces dry with kitchen paper and dredge in the seasoned flour. 4 Heat the oil in the same pan over a mediumhigh heat. Shaking off excess flour, cook the steak until browned on all sides, working in batches to avoid overcrowding the pan. Remove the steak to the bowl with the mushrooms and onions. 5 Turn the heat to high and add the red wine to the pan. Allow to bubble for 1-2 minutes, using a wooden spoon to scrape up any sticky bits from the bottom of the pan. 6 Add the beef stock and Worcestershire sauce and reduce the heat to a low simmer. Return the steak, mushrooms and onions to the pan and simmer for 4-5 minutes until the liquid has reduced slightly and the steak is cooked. 7 Bring a large pot of salted water to the boil
and cook the pasta according to the package instructions. Drain and set aside. 8 Remove the beef mixture from the heat and stir in the sour cream until thoroughly combined. Add the pasta and stir to coat. 9 Top with the Gruyère, cover the pan and leave the pan over a medium-low heat for 4-5 minutes until melted. Serve with a simple rocket salad.
Per Serving 695kcals, 34.3g fat (16.7g saturated), 45g carbs, 3.6g sugars, 48.8g protein, 2.4g fibre, 0.47g sodium
Marge Courtney Smith “This recipe was simple enough to make. Beginning with a few different elements, these are then combined into a one-pot meal. I cooked this for my husband and kids and they all found it very tasty. I personally found it a bit too heavy as I usually lead a carbfree, clean diet, so I only had a small portion. 23 Easy itFood However, would definitely be a nice rustic dish to make if you were feeding a large group. A glass of red wine would top it off nicely!”
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24 Easy Food
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FEBRUARY 2017
18/01/2017 14:46
larder luck butcher advice
From the
BUTCHER'S BLOCK Local butcher Michael Fleming talks quality over quantity
Is there a difference between organic and free range? Yes. The term “organic” used in meat labelling means that the animal has been fed only organic feed and been raised on organic land, with no chemical pesticides or use of antibiotics. “Free range” means that the animal has been reared outdoors and allowed to move freely. I often see chicken and eggs labelled as corn-fed. Does this term mean the same as free range? No – this simply means that the chicken has been given a feed made from yellow corn. This gives it a distinctive golden colour and can improve the flavour. I know American beef is often labelled grass-fed. Why do I never see that label over here? In America, most of their cattle is kept in large feed-lots and fed exclusively on grain, making grass-fed beef the exception and worth paying extra for. In Ireland, most of our cows are fed on grass during the summer months, but are moved into sheds and fed on silage and grains during the winter. While most of our cows are fed partially on grass, it would be rare to find beef that is fed solely on grass.
: Recipe Tip
sauce, a simple e k a m o T om the juices fr pour the h into a small dis n roasting e chicke while th n a p hite w f o sauce h s . d a spla h thyme rests. Ad me fres o s h d n ig a wine edium-h over a m utes to Bubble in m -4 3 erve heat for y, then s tl h g li s . n e reduce chick with the
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EF118_24-25_Butchers Block.indd 25
What are the signs of quality to look for when buying beef? It should have a firm texture, a deep red colour indicating some aging and a nice covering of creamy white fat.
nothing wrong with supermarket meat, but I think you will always find superior quality by visiting your local butchers.
Does it matter if the edges of a pack of minced beef have turned a grey-brown colour? It does — it means the mince is just beginning to turn, so I would look to buy a fresher pack.
Serves 2, easily doubled
So-simple slow roast chicken legs 2 bone-in, skin-on whole chicken legs (each a leg and a thigh), preferably free range Knob of butter, softened Salt and black pepper
What are the signs of quality to look for when buying pork? Cuts like pork fillets or shoulders should have a firm texture, a nice shine and a good fat content. In terms of rashers, I think dry cure are the best quality out there. What are the signs of quality to look for when buying chicken? Look for fillets that are well-trimmed and shiny with a fresh pink colour. Any skin should be a nice clear white. If you’re buying chicken legs, free range ones will usually be bigger as the chickens have been walking around and building muscle. What are the signs of quality to look for when buying lamb? The meat should have a bright pink colour and a firm texture, with a little white fat. What are the quality marks to look out for in Ireland? The Q mark and/or the Bord Bia Quality Mark both indicate quality. I would also always make sure the meat is labelled Irish and that it’s traceable from farm to fork. Is there a major difference in quality between meat from the butcher’s counter and that found in the supermarket? I believe there is. Butchers handle their meat in a more traditional manner and take the time to age it properly. There is
1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. 2 Pat the chicken dry with kitchen paper. Smear the butter over the entire skin and season generously with salt and black pepper. Place the seasoned chicken in a baking dish. 3 Cover the dish with tin foil and bake for one hour, basting once and rotating the tray halfway through. 4 Remove the foil, baste again, and increase the heat to 220˚C/200˚C fan/gas mark 7. Return the chicken to the oven for 20-25 minutes until the skin is golden and crisp. Transfer to a plate, tent loosely with tin foil and rest for 10 minutes. Drizzle the juices from the roasting tin over the chicken to serve. Per Serving 583kcals, 30.7g fat (12.8g saturated), 0g carbs, 0g sugars, 72.5g protein, 0g fibre, 0.301g fibre
Serving Suggestions: ▶ ▶ ▶ ▶ ▶ ▶ ▶ ▶
Jacket chips Fried mushrooms Coleslaw Mashed potato Roasted broccoli Crusty garlic bread Peas Pasta or rice, drizzled with the pan sauce and tossed with peas and chopped spring onions
Easy Food 25
18/01/2017 14:47
GET ROOTED
HOW WELL DO YOU KNOW YOUR WINTER VEGETABLES?
WE KNOW IT AS CELERIAC, BUT WHAT DO AMERICANS CALL THIS KNOBBLY ROOT VEGETABLE?
1
2
MATCH THE ROOT TO ITS NAME
A.
B.
HORSERADISH
GINGER
JERUSALEM ARTICHOKE
A. Yam B. Eggplant C. Celery seed D. Celery root
3
C.
WHICH VEGETABLE WAS OFTEN PLACED IN THE BURIAL TOMBS OF ANCIENT EGYPTIAN PHAROAHS, BELIEVED TO BRING ABOUT PROSPERITY IN THE AFTERLIFE?
A. Onion
B. Beetroot
C. Broccoli
D. Cabbage
THE SWEDE WAS ORIGINALLY A CROSS BETWEEN WHICH TWO VEGETABLES?
4
A. Turnip and parsnip
WHICH OF THESE TUBERS IS PART OF THE MORNING GLORY FAMILY OF FLOWERING PLANTS?
5
6
TRUE OR FALSE – RADISHES ARE RELATED TO MUSTARD?
A. Sweet potatoes B. Potatoes C. Cassava B. Cabbage and turnip
C. Beetroot and parsnip
BEFORE THE PUMPKIN TOOK OVER AS THE TRADITIONAL HALLOWEEN JACK O’LANTERN, WHICH ROOT VEGETABLE WAS USUALLY HOLLOWED OUT AND USED AS A LANTERN?
7
26 Easy Food
EF118_26-27_Root Veg Quiz.indd 26
FEBRUARY 2017
18/01/2017 14:48
8
WHICH OF THESE VEGETABLES IS NOT A MEMBER OF THE BRASSICA FAMILY?
A. Cabbage
10
B. Beetroot
C. Cauliflower
D. Brussels sprouts
WHICH ROOT VEGETABLE DID THE VICTORIANS USE TO MAKE HAIR DYE IN 19TH CENTURY ENGLAND?
TRUE OR FALSE: GRAM FOR GRAM, KALE HAS OVER TWICE THE VITAMIN C CONTENT OF AN ORANGE?
11
12
BETA-CAROTENE
13
A. North America B. Asia C. South America D. Africa
B.
RIBOFLAVIN
C.
D.
LYCOPENE
LUTEIN
IN WHICH EUROPEAN COUNTRY DID BROCCOLI ORIGINATE?
A. Poland
15
ON WHICH CONTINENT DID OUR BELOVED POTATO ORIGINATE?
WHAT COMPOUND MAKES CARROTS ORANGE?
A.
14
9
B. England
C. Germany
D. Italy
IN WHICH COUNTRY, 5,000 YEARS AGO, WERE BRUSSELS SPROUTS PRESCRIBED TO TREAT BOWEL PROBLEMS?
WHAT TYPE OF FLAVOUR DOES FENNEL HAVE?
A. Mint B. Aniseed C. Banana D. Citrus
A. Greece B. China C. Peru D. Egypt ANSWERS: 1:D; 2: A=ginger, B=horseradish, C=Jerusalem artichoke; 3:A; 4:B; 5:A; 6:True; 7:Turnip; 8:B; 9:C; 10:Beetroot 11:True; 12:A; 13:B; 14:D; 15:B
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EF118_26-27_Root Veg Quiz.indd 27
Easy Food 27
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Cover
Cook the
Meatball curry with pilau rice Serves 4-6 2 tbsp vegetable oil 2 red onions, chopped 3 green chillies, deseeded and finely chopped 4 garlic cloves, crushed 5cm piece of ginger, peeled and grated 2 tsp ground cumin 1 tsp turmeric 1 tsp ground coriander 400g lamb mince 30g breadcrumbs 1 egg, beaten 2 tbsp fresh mint, chopped 1 x 400g tin of chopped tomatoes 200ml chicken stock 2 bay leaves 3 tbsp natural yoghurt, plus extra for serving For the pilau rice: 30g butter
28 Easy Food
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180g basmati rice 1 tsp turmeric 1 bay leaf 4 green cardamom pods 4 cloves ½ tsp fennel seed 1 tsp salt 350ml boiling water A small bunch of spinach, chopped 1 Preheat the grill to medium. Heat the oil in a large frying pan and cook the onions, chilli, garlic and ginger for five minutes until softened. Remove half of the mixture and reserve for later. 2 Add the cumin, turmeric and ground coriander to the pan and cook for another minute. Remove from the heat and set aside to cool slightly. 3 Put the mince into a large bowl. Add the breadcrumbs, egg and mint and mix together. Once cooled, add the spiced onion mixture from the pan. Season well and mix together. 4 Shape the mixture into about 20 small balls
and place into a shallow baking tray. Grill for 15 minutes, turning halway through. 5 Meanwhile, add the reserved onion mixture back into the pan. Stir in the tomatoes, chicken stock and bay leaves, then simmer for 15 minutes until thickened. 6 Melt the butter for the rice in a saucepan over a medium heat. Stir in the rice until coated, then stir in the spices and salt. 7 Pour in the boiling water, then cover with a lid and simmer on a low heat for 15 minutes until the rice has absorbed all the water. 8 Remove the bay leaves from the tomato sauce, then stir in the yoghurt until smooth. 9 Add the meatballs to the tomato sauce and simmer for 10 minutes or until cooked through. 10 Add the spinach to the rice and fluff with a fork until wilted. Serve with the meatballs and a drizzle of yoghurt. Per Serving 391kcals, 15.2g fat (5.7g saturated), 35.9g carbs, 4.3g sugars, 24.3g protein, 2.7g fibre, 0.53g sodium
FEBRUARY 2017
19/01/2017 16:02
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
30-41 IN THIS SECTION
PANCAKE PERFECTION P30
Make the most of Pancake Tuesday with these inventive recipes
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EF118_XX Intro Pages.indd 29
TURN UP THE HEAT P36
Add some heat to everyday meals with Tabasco® Original Red Sauce — it's a classic for a reason!
TOP IT OFF P40 Turn to your toaster to kick off these impressive snacks!
Easy Food 29
18/01/2017 19:22
Pancake
PERFECTION
Make the most of Pancake Tuesday with these inventive recipes Spelt pancakes with caramelised banana and pecans Serves 4 200g Odlums Spelt Plain Flour 2 tsp Shamrock Demerara Sugar ½ tsp salt 2 tsp Odlums Baking Powder 1½ tsp Odlums Bread Soda 2 eggs, beaten 360ml buttermilk Butter, for frying
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For the caramelised banana: 100g Shamrock Golden Caster Sugar 2 tbsp water 1 tbsp fresh lemon juice 2 large bananas, peeled, cut into 1cm-thick slices 4 tbsp Shamrock Pecans, toasted To serve: Buckwud Maple Syrup 1 In a large bowl, combine the spelt flour, sugar, salt, baking powder and bread soda. 2 In a measuring jug, beat together the eggs and buttermilk. Add to the dry ingredients and whisk until just combined; the mixture will be lumpy. 3 Heat a large non-stick pan over a medium heat for 4-5 minutes, then add a little butter and swirl to coat the pan as it melts. 4 Ladle small portions of the batter into the hot pan, about 2-3 tablespoons per pancake. Cook 2-3
pancakes at a time until bubbling on top, then flip them over and cook for another 1-2 minutes until golden brown on both sides. 5 Place the cooked pancakes on an ovenproof plate and keep warm in a low oven while you make the caramelised bananas. 6 In a pan, combine the sugar, water and lemon juice. Stir over a low heat until the sugar dissolves. Turn the heat to medium-high and bring to a boil. Allow to boil without stirring until the syrup turns a deep amber colour, occasionally swirling the pan. This will take 6-7 minutes. 7 Remove the pan from the heat. Add the banana slices and pecans and stir gently to coat with the caramel. Allow to cool for 2-3 minutes before serving with the spelt pancakes. Drizzle with maple syrup to serve. Per Serving 490kcals, 13.1g fat (2.4g saturated), 86.5g carbs, 40.7g sugars, 14.8g protein, 9.3g fibre, 0.899g sodium
FEBRUARY 2017
19/01/2017 16:04
Rye and chia crêpes with avocado and poached egg Makes about 10 225g Odlums Rye Flour Pinch of salt 3 large eggs 675ml water, plus more if needed Butter, for cooking 1-2 tbsp chia seeds To serve: Avocado, sliced Poached eggs Cherry tomatoes, halved
1 To make the batter, combine the flour and salt in a blender or food processor. Add the eggs and pulse together until the texture becomes raggedy. 2 Gradually add the water, pulsing after each addition. The batter may seem a bit thin, but will thicken as it rests. 3 Allow the batter to rest for at least 30 minutes, then stir. It should have the consistency of heavy cream. If you need to thin it out, stir in extra water a few tablespoons at a time. 4 To cook the crêpes, heat a pan over a medium heat. Melt a small knob of butter and pour just enough batter into the pan to provide a thin coating. Sprinkle with a few of the chia seeds and swirl the pan so the bottom of the pan is coated.
5 Cook for 1-2 minutes until the underside of the crêpe is golden-brown, then flip with a spatula and brown the second side. 6 Transfer to a plate to keep warm while you make the rest of the crêpes. 7 Serve with sliced avocado, poached eggs and cherry tomatoes. Per Serving (2 crêpes): 348kcals, 15.6g fat (3.5g saturated), 43.2g carbs, 0.7g sugars, 14.8g protein, 20.2g fibre, 0.321g sodium
Easy Food RECOMMENDS Odlums has been milling the finest quality flour in Ireland since 1845. The latest addition to their speciality flours range is Odlums Wholemeal Rye Flour, a stoneground flour produced by milling whole grains of rye. High in fibre and containing naturally lower levels of gluten than wheat, rye flour is ideal for use in breads, crackers, pancakes, pastries and much more. For more information and lots of delicious recipe ideas, visit www.Odlums.ie.
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Easy Food 31
19/01/2017 16:04
Lemon and poppy seed pancakes
To serve: Greek yoghurt
Serves 2-3 1 tbsp Shamrock Golden Caster Sugar 1 tbsp lemon zest, grated 130g Odlums Cream Plain Flour 1 tsp Odlums Baking Powder ½ tsp Odlums Bread Soda 1½ tbsp poppy seeds Pinch of salt 240ml buttermilk 1 large egg 1 tbsp fresh lemon juice 30g butter, melted, plus extra for frying
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1 In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until the sugar is fragrant. 2 In a large bowl, combine the flour, baking powder, bread soda, poppy seeds and salt. Whisk to combine thoroughly. Stir in the lemon sugar and set aside. 3 In a separate bowl, whisk together the buttermilk, egg, lemon juice and melted butter. 4 Pour the wet ingredients into the dry ingredients and stir until just combined. 5 Heat a large non-stick pan over a medium heat
for 4-5 minutes, then add a little butter and swirl to coat the pan as it melts. 6 Ladle small portions of the batter into the hot pan, about two tablespoons per pancake. Cook 2-3 pancakes at a time until bubbling on top, then flip them over and cook for another 1-2 minutes until golden brown on both sides. 7 Place the cooked pancakes on an ovenproof plate and keep warm in a low oven until all of the pancakes are ready. Serve topped with dollops of Greek yoghurt. Per Serving 329kcals, 12.9g fat (6.4g saturated), 43.5g carbs, 9.1g sugars, 10.3g protein, 1.8g fibre, 0.433g sodium
FEBRUARY 2017
19/01/2017 16:05
Chocolate Frangipane Tart Serves 6-8
For serving: Cocoa powder
Preparation Time: 30 minutes, plus
1 For the pastry, preheat the Whirlpool 6th
resting time
Sense Oven to 180˚C/160˚C fan/gas mark 4.
Cooking Time: 25-30 minutes
Brush a rectanglular fluted loose-based flan tin with melted butter and dust with plain flour.
For the pastry: 300g plain flour, plus extra for dusting 1 tbsp caster sugar Pinch of ground cinnamon 150g butter, diced, plus extra for greasing
2 Place the flour, sugar and cinnamon in a bowl
1 egg yolk 3-4 tbsp cold water
3 Dust a clean surface with flour
and rub in the butter. Stir in the egg yolk and just enough water until a soft smooth dough is formed. Wrap in parchment paper and place in the fridge to “rest” for about 30 minutes.
and fit into the flan tin neatly, trimming off the edges neatly. 4 To make the filling, place the butter, sugar, almonds, self-raising flour, eggs and melted chocolate into a mixer and blend well. 5 Spoon the almond mix into the pastry shell, spreading evenly around and bake for about 2530 minutes until golden and cooked. The filling should feel firm to the touch. 6 To decorate, dust the top with cocoa powder. Per Serving 714kcals, 44.9g fat (23.9g saturated), 68.2g carbs, 30.3g sugars, 12.3g protein, 3.9g fibre, 0.23g sodium
and roll out the dough thinly
For the frangipane filling: 120g butter, softened 120g caster sugar 120g ground almonds 50g self-raising flour 3 eggs 100g dark chocolate (70% cocoa), melted
Catherine Fulvio shares a decadent dessert that is sure to seduce a chocolate lover this Valentine's Day Whirlpool Brand Ambassador Catherine Fulvio, of Ballyknocken House and Cookery School, shares with us a truly scrumptious Valentine’s dessert with this bittersweet Chocolate and Frangipane Tart. This is a bespoke recipe written by Catherine for use with the Whirlpool 6th Sense Oven. Catherine enjoys the benefits of Whirlpool in her home and her cookery school and insists that the 6th Sense technology will allow anyone cook like a MasterChef!
www.ballyknocken.ie
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19/01/2017 15:42
A speedy weeknight dinner Speedy carbonara Serves 4
PREP TIME: 15 minutes 350g spaghetti 6 streaky bacon rashers, chopped 2 garlic cloves, crushed 280ml milk 230g Philadelphia Cream Cheese with Chives, cubed 80g butter, softened 60g Parmesan, grated 1 Bring a large pot of lightly salted water to a boil and cook the spaghetti according to the package instructions. 2 Drain and set aside, reserving a little of the cooking water.
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3 Meanwhile, heat a large pan over a mediumhigh heat and cook the bacon pieces for 6-8 minutes until golden-brown. 4 Use a slotted spoon to remove the bacon to a plate lined with kitchen paper, leaving the drippings in the pan. 5 Turn the heat to medium and add the garlic to the pan, stirring for one minute. 6 Add the butter and stir until melted. 7 Add the cream cheese and stir until melted. 8 Add the milk and stir until smooth. 9 Stir in the Parmesan and bacon and cook for 3-4 minutes until everything is heated through. Add the spaghetti and stir to coat, adding a splash of the cooking water if needed to loosen the sauce. Serve immediately.
For more delicious recipes, visit www.philadelphia.ie
Per Serving 702kcals, 47.3g fat, (27.2g saturated), 43.3g carbs, 3.1g sugars, 23.8g protein, 0g fibre, 0.775g sodium
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Easy Food 35
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TURN UP THE
HEAT
Add some heat to everyday meals with Tabasco® Original Red Sauce – it's a classic for a reason!
36 Easy Food
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FEBRUARY 2017
18/01/2017 14:50
larder luck spicy foods
Cheesy nachos Serves 4 400g tortilla chips 200g Cheddar, grated Tabasco® Original Red Sauce, to taste For the toppings: Black beans Spring onions, chopped Fresh coriander, chopped Fresh tomatoes, deseeded and chopped 1 Arrange the tortilla chips in an even layer on a microwavable plate. 2 Top the chips evenly with cheese and shake on Tabasco® Original Red Sauce to taste. Place in the microwave and cook on high until the cheese has melted completely. 3 Add toppings as desired (we used cooked beef mince, black beans, chopped spring onions, fresh coriander and chopped tomato). Per Serving 305kcals, 6.4g fat (2.6g saturated), 45.7g carbs, 1.2g sugars, 18g protein, 6.3g fibre, 0.397g sodium
Tabasco cottage pie Serves 4-6 700g floury potatoes, peeled and cut into even chunks 80ml milk, warmed 50g butter 2 tbsp oil 1 onion, peeled and finely chopped 700g beef mince 2 tbsp tomato purée 300ml beef stock
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300ml red wine 1 tbsp fresh parsley, finely chopped 1 tbsp plain flour Salt and black pepper 12 drops Tabasco® Original Red Sauce 50g Cheddar, grated 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Cook the potatoes in lightly salted boiling water until tender. Drain, then leave to steam dry in the hot pan for 2-3 minutes. Add the warmed milk and butter and mash until smooth. 3 Heat the oil in a large pot over a low heat and cook the onion for 6-8 minutes until softened. 4 Add the mince and cook for 6-7 minutes, stirring occasionally, until completely browned. 5 Add the tomato purée, beef stock, wine and parsley and bring to a boil. In a cup, combine the flour with a splash of water and stir into a paste. Stir the paste into the beef mixture to thicken. Reduce the heat to medium and simmer, uncovered, for 5-6 minutes until reduced. 6 Season with salt, black pepper and the Tabasco® Original Red Sauce. 7 Transfer everything into a baking dish. Top with the mashed potato and sprinkle over the grated Cheddar. Bake for 25-30 minutes until the top is golden-brown and the edges are bubbling. Per Serving 477kcals, 19.9g fat (8.4g saturated), 23g carbs, 3.7g sugars, 41.2g protein, 3.3g fibre, 0.401g sodium
Irish lamb Tabasco stew
4 large carrots, peeled and sliced 4 medium potatoes, peeled and chopped 1 large onion, chopped 1 large garlic clove, crushed 530ml water 4 tbsp Tabasco® Original Red Sauce 1¼ tsp salt 1 tbsp plain flour 150g frozen peas 2 tbsp fresh parsley, chopped 1 Heat one tablespoon of the oil in a large saucepan over a medium-high heat. 2 Pat the lamb dry with kitchen paper and brown in the pan on all sides, stirring occasionally. Remove to a bowl using a slotted spoon. 3 Add the remaining oil to the drippings remaining in the pan and place over a medium heat. Add the carrots, potatoes, onion and garlic and cook for 10 minutes until tender-crisp. 4 Add 500ml of the water to the pan, along with the Tabasco® Original Red Sauce, salt and the browned lamb. Bring to a boil, then reduce the heat to low. Cover with a lid and simmer for 25-30 minutes, stirring occasionally. 5 In a small cup, combine the flour and remaining 30ml of water and stir to mix into a paste. Stir the paste into the lamb mixture to thicken. 6 Add the peas and parsley and cook, stirring, over a high heat until boiling. Reduce the heat to low, cover and simmer for a further five minutes or until the lamb and vegetables are tender.
Serves 4 2 tbsp vegetable oil 450g stewing lamb, cut into 1½cm pieces
Per Serving 502kcals, 15.6g fat (4.4g saturated), 51.4g carbs, 9.8.g sugars, 38.7g protein, 9.8g fibre, 0.972g sodium
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Albóndigas sliders with jalapeño aioli Serves 6 For the meatballs: 225g beef mince 225g pork mince 40g Panko breadcrumbs 120ml veal or beef stock 1 chilli pepper, deseeded and finely chopped 2 carrots, peeled and finely chopped 1 yellow onion, chopped 6 tbsp Cotija or Feta cheese, crumbled 1 large egg 1 large egg yolk 4 tbsp fresh coriander leaves, chopped 4 tbsp fresh parsley leaves, chopped 1 tsp salt ½ tsp black pepper
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4 tbsp vegetable oil 2 tbsp olive oil 6 garlic cloves, chopped 1 x 400g tin of chopped tomatoes 300ml Tabasco® Original Red Sauce For the jalapeño aioli: 120g mayonnaise 6 tbsp Tabasco® Green Jalapeño Pepper Sauce, or more to taste 10 mint leaves Salt and black pepper To serve: 18 slider buns, split horizontally Cotija or Feta cheese, crumbled, for garnish 1 In a large bowl, combine the beef mince, pork mince, Panko breadcrumbs, half of the stock, chilli,
carrots, half of the onion, Cotija (or Feta), egg, egg yolk, coriander, parsley, salt and pepper. Mix until just combined. 2 Use your hands to form 18 meatballs measuring about 4cm in diameter. Set aside. 3 Heat the vegetable oil in a pan over a mediumhigh heat. Working in batches so as not to overcrowd the pan, brown the meatballs on all sides. Transfer the meatballs to a plate. Transfer the drippings from the pan into a cup and set aside. 4 Reduce the heat to medium. Using the same pan, heat the olive oil and cook the remaining onion for 4-5 minutes until just starting to brown. Add the garlic and cook for another 1-2 minutes. 5 Add the tomatoes and remaining stock and turn the heat to high. Bring to a boil, using a wooden spoon to scrape up any sticky bits from the bottom of the pan. 6 Add the meatballs and Tabasco® Original Red Sauce. Cover with a lid, leaving it slightly ajar, and
FEBRUARY 2017
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easy holidaylarder recipes sugar recipes luck spicy foods
simmer for 30 minutes, stirring occasionally, until the meatballs are completely cooked throughout. 7 Meanwhile, to make the aioli, place the mayonnaise, Tabasco® Green Jalapeño Pepper Sauce and mint leaves into a food processor and blend until smooth. Season with salt and pepper and transfer to a small bowl. 8 To assemble the sliders, lay out the bottoms of the slider buns. 9 Remove the meatballs from the pan using a slotted spoon and place one on each bun. Drizzle with some of the tomato sauce and sprinkle with extra cheese. 10 Spread the jalapeño aioli on the bun tops and sandwich over the meatballs. Serve immediately.
Fast and spicy baked wings
Per Serving 858kcals, 34.7g fat (7.9g saturated), 107.7g carbs, 14.1g sugars, 30.3g protein, 5.9g fibre, 1.873g sodium
Per Serving 511kcals, 17.5g fat (4.8g saturated), 16g carbs, 11.5g sugars, 67.6g protein, 0g fibre, 0.754g sodium
Serves 6 as a starter 250ml barbecue sauce 4 tbsp Tabasco® Original Red Sauce 1.4kg chicken wing drumettes 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 In a large bowl, combine the barbecue sauce and Tabasco® Original Red Sauce and set aside. 3 Place the wings on a baking tray and bake in the oven for 45-50 minutes until crispy and completely cooked throughout. 4 Transfer the hot wings to the bowl of sauce and toss until the wings are thoroughly coated. Serve immediately.
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EF118_36-39_Tabasco.indd 39
TABASCO® TIPS Add flavour to everyday items by adding Tabasco® Sauce to spice up your meal! • For spicy ketchup/mayonnaise, mix a bowl of ketchup or mayo with a teaspoon of Tabasco® Original Red Sauce to spice up your chips or sandwich. • For spicy soy sauce, mix Kikkoman Soy Sauce with a teaspoon of Tabasco® Original Red Sauce and pour over your noodles for a tasty snack. • For a spicy dressing, add Tabasco® Original Red Sauce to your Italian dressing – a few drops or as much as you dare! • For spicy butter, mash softened butter with Tabasco® Original Red Sauce. Add finely chopped shallot, crushed garlic, chopped basil and some salt and black pepper. Ideal for shellfish dishes. • Add flavour to your pizza, scrambled eggs or toasted cheese sandwiches: mild = 4 drops, medium = 6 drops, spicy = 8 drops.
Easy EasyFood Food 139 39
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French onion toast Heat some oil in a frying pan over a mediumlow heat. Cook 1 small sliced onion for 15-20 minutes, stirring often, until very soft and caramelised. Spread over 2 slices of toast, then top each with a slice of Gruyère or Comté cheese. Grill until bubbly, then sprinkle over some snipped chives to serve.
Top it off Turn to your toaster to kick off these impressive snacks!
Moroccan egg hummus toast Mash 40g hummus and 2 tsp harissa paste. Spread over 2 slices of wholegrain toast. Top with sliced hard-boiled eggs, thinly-sliced radishes and chopped spring onions to serve.
Creamy garlic mushroom toast Heat some oil and butter in a frying pan over a mediumhigh heat. Cook 100g sliced mushrooms for 7-9 minutes until browned. Season well. Add 1 crushed garlic clove and cook for another minute. Add a splash of white wine and bubble until evaporated. Remove from the heat and stir in 50g crème fraiche and 2 tbsp grated Parmesan. Spread over 2 slices of thick-cut sourdough toast and top with chopped parsley.
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FEBRUARY 2017
18/01/2017 14:53
larder luck toast
Cinnamon-sugar raisin toast Combine 3 tbsp raisins and 2 tbsp apple juice in a bowl. Microwave for 45 seconds until warm and plump. Drain away any excess liquid. In a bowl, beat together 60g room-temperature butter, 1 tbsp caster sugar and ½ tsp ground cinnamon. Stir in the raisins until combined. Spread over 2 slices of brioche toast.
Almond butter berry toast Toss 60g raspberries and 60g blueberries with 1 tsp lemon juice and 1 tsp chopped fresh mint. Spread almond butter on 2 slices of wholegrain toast. Top with the berry mixture and drizzle with honey.
Chilli, avocado and bacon toast Spread 2 tbsp chilli jam over 2 slices of thickcut toast. Top each with avocado slices, crisp rashers and a poached egg.
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Easy Food 41
18/01/2017 14:52
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18/01/2017 13:09
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
44-66 IN THIS SECTION
WEEKLY MENU PLANNER P44
Keep it simple, keep it quick with a whole week's worth of easy family meals
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EF118_XX Intro Pages.indd 43
30-MINUTE MEALS P54 These quick-fix dinners are made for busy midweek evenings
15 WAYS WITH P60
We turn to pasta, that trusty storecupboard staple, for 15 quick and easy dinners
A FISHY ON A LITTLE DISHY P64
Take your tastebuds on a trip around the world with these inspired fish recipes
Easy Food 43
18/01/2017 19:22
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
44 Easy Food
EF118_44-53_Weekly_Budget.indd 44
FEBRUARY 2017
18/01/2017 17:30
what's for dinner? weeknight meals
Monday Veggie pot pie
free Meat- ! y Monda
Serves 6-8
1 x 320g sheet of puff pastry 1 egg, beaten with 1 tbsp water
4 large potatoes, skins left on, chopped Salt and black pepper Large knob of butter 1 leek, washed, trimmed and sliced 1 large onion, chopped 100g plain flour, plus extra for dusting 850ml vegetable stock 1 tbsp fresh thyme leaves 120g button mushrooms, thinly sliced 4 tbsp fresh parsley, finely chopped 5 medium carrots, peeled and chopped 200g frozen peas 60ml whole milk
1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Place the potatoes into a large saucepan and cover with cold water. Add one teaspoon of salt, then place over a high heat and bring to a boil. Cook for 7-8 minutes, then drain and set aside. 2 Meanwhile, melt the butter in a large casserole dish over a medium heat and add the leek and onion. Season with salt and pepper and cook for 7-8 minutes until soft. Stir in the flour until well combined and cook, stirring, for 3-4 minutes. 3 Stir in the vegetable stock and add the thyme, mushrooms, parsley, carrots, peas and cooked potatoes. Stir to combine, then season again with
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EF118_44-53_Weekly_Budget.indd 45
salt and pepper. Slowly pour in the milk and stir again to combine. Cover and allow to simmer for about 20 minutes. 4 Transfer the mixture to a 23 x 33cm baking dish. Cover with the puff pastry, trimming away any excess. Press down the edges with the back of a fork and poke a few holes in the top to allow steam to escape. 5 Brush with the egg wash and place the dish on a large baking tray. Bake for 25 minutes or until golden brown. Allow to cool for five minutes, then dig in to serve. Per Serving 477kcals, 18.2g fat (5.2g saturated), 68.9g carbs, 7.7g sugars, 11.1g protein, 8.7g fibre, 0.545g sodium
Easy Food 45
18/01/2017 17:30
Tuesday
Beef and vegetable stir-fry Serves 4 For the marinade/sauce: 100ml soy sauce 100ml beef stock, at room temperature 1½ tbsp brown sugar 4 garlic cloves, crushed 2 tsp ginger, grated 1 tsp cornflour To stir-fry: 450g sirloin or flank steak, thinly sliced 4 nests of medium egg noodles 2 tbsp vegetable oil or toasted sesame oil 1 green pepper, deseeded and thinly sliced 1 onion, thinly sliced
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2 carrots, sliced into matchsticks ½ a head of broccoli, chopped into florets ¼ a head of cabbage, shredded Sesame seeds 1 In a jug, combine the soy sauce, stock, brown sugar, garlic and ginger. Transfer half of the mixture to a large sealable plastic bag and add the sliced beef. Press out as much air as possible, seal the bag and place in the fridge for at least 30 minutes or up to two hours. 2 Add the cornflour to the remaining mixture in the bowl and stir until smooth. Cover and refrigerate until ready to use. 3 Bring a pan of water to a boil and cook the noodles according to the package instructions. 4 While the noodles are cooking, heat half of the
oil in a large pan over a high heat. Add the steak slices, discarding the excess marinade. Stir-fry for 1-2 minutes until just browned, then remove to a plate. Tent loosely with tin foil and set aside. 5 Add the remaining oil to the same pan and cook the pepper, onion, carrots and broccoli for 2-3 minutes. Add the cabbage and cook for 3-4 minutes until just tender. Return the beef to the pan. 6 When the noodles are ready, drain well and then add to the beef and vegetables. Add the reserved sauce and toss to coat everything. Sprinkle with sesame seeds and serve hot. Per Serving 437kcals, 16.5g fat (4.5g saturated), 31g carbs, 6.9g sugars, 40.7g protein, 4.9g fibre, 0.957g sodium
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FEBRUARY 2017
18/01/2017 17:31
what's for dinner? weeknight meals
Wednesday
Cheesy stuffed aubergines Serves 4 2 aubergines, cut in half lengthways Olive oil Salt and black pepper ½ x 400g tin of tomatoes 2 garlic cloves, crushed 1 tsp dried oregano 120g Parmesan, grated 120g Mozzarella, grated To serve: 3 tbsp fresh basil, finely chopped Garlic bread Salad
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1 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with tin foil. 2 Score the flesh of each aubergine half in a criss-cross pattern, being careful not to cut through the skin. Rub olive oil into each half and season with salt and black pepper. 3 Place the aubergines on the prepared baking tray and roast for 30 minutes. Set aside until cool enough to be handled. 4 Use a spoon to scoop the flesh out of each aubergine half, leaving a rim of flesh just inside the skin to keep them strong enough to be stuffed. Brush the insides of the shells with a little oil and season with salt and black pepper. 5 Chop the flesh of the aubergines into cubes and place it in a bowl. Add the tomatoes, garlic,
oregano, Parmesan and some seasoning. 6 Stuff the aubergine halves with the filling. Top with the Mozzarella and return to the oven for 20 minutes until golden and bubbling. 7 Top with the fresh basil and serve with garlic bread and a simple salad.
Per Serving 241kcals, 12.2g fat (5.7g saturated), 22.3g carbs, 10.9g sugars, 15.8g protein, 11.1g fibre, 0.379g sodium
Easy Food 47
18/01/2017 17:31
Thursday Creamy bacon and mushroom pasta Serves 4 350g tagliatelle 1 tbsp olive oil 80g smoked bacon or pancetta, chopped into lardons 250g button mushrooms, thinly sliced Salt and black pepper 3 garlic cloves, crushed 50ml white wine 50ml chicken stock 120ml cream, at room temperature 120ml milk, at room temperature Fresh parsley, chopped 60g Parmesan, grated
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1 Bring a large pot of salted water to the boil and cook the tagliatelle according to the package instructions. Drain the pasta, reserving some of the cooking water. Rinse the pasta under cold water and set aside. 2 Heat the olive oil in a large pan over a mediumhigh heat. Cook the lardons for 3-4 minutes until light golden brown. Remove with a slotted spoon and set aside on a plate lined with kitchen paper, leaving the drippings in the pan. 3 Add the mushrooms to the pan over a medium-high heat and cook for 4-5 minutes until golden brown. Season with salt and black pepper. Add the garlic and cook for one more minute. 4 Turn the heat to high and add the white wine. Bubble for 1-2 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. 5 Add the chicken stock and simmer over a medium-high heat for 3-4 minutes until reduced by half. Turn the heat to low.
6 Remove the pan from the heat and add the cream and milk. Stir to incorporate, then return to the low heat and allow to thicken for 2-3 minutes, stirring. Stir in the parsley and Parmesan, allowing the cheese to melt into the sauce. 7 Add the cooked pasta and stir to coat, adding a splash or two of cooking water if needed to loosen the sauce. 8 Divide between serving bowls and top with extra Parmesan and parsley.
Per Serving 501kcals, 19.4g fat (6.9g saturated), 54.6g carbs, 3.3g sugars, 25.7g protein, 0.8g fibre, 0.593g sodium
MAKE IT YOURS: Add sliced chicken fillets for extra protein or use whole wheat pasta to boost the fibre content.
FEBRUARY 2017
18/01/2017 17:31
what's for dinner? weeknight meals
Friday Smoked fish pie with potato rĂśsti topping Serves 2 300g waxy potatoes, cut in half Salt and black pepper 300g smoked haddock, chopped into chunks 350ml milk 1 bay leaf 60g butter 1 leek, washed and chopped 2 tsp wholegrain mustard 100g peas, thawed if frozen 30g flour 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Bring a large pot of salted water to the boil and add the potatoes. Cook for 5-6 minutes until the potatoes are just starting to become tender but firm enough to grate. Drain and run under cold running water. 3 Put the haddock in a saucepan and add the www.easyfood.ie
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milk and bay leaf. Bring to a simmer and poach for five minutes. Drain the fish, reserving the milk. Set aside. 4 Wipe out the pan and return to a medium heat. Add half of the butter and allow to melt. Add the leek and cook for five minutes until softened. 5 Add the flour and stir vigorously for one minute, then remove the pan from the heat. 6 Add the milk gradually, stirring well between each addition. Return to a medium-high heat and keep stirring until the sauce comes to the boil. Reduce the heat and simmer for 2-3 minutes. Stir in the mustard and peas. 7 Gently fold the fish into the sauce. Transfer to a small ovenproof dish. 8 Grate the potatoes into a bowl. Melt the remaining butter and drizzle over the potatoes. Season and toss to coat. Spread the potatoes over the top of the fish mixture. Place in the oven for 15 minutes until the potatoes are golden. Per Serving 616kcals, 30.1g fat (17.9g saturated), 58.9g carbs, 14.7g sugars, 29.5g protein, 8g fibre, 0.552g sodium
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Saturday
Roasted Asian chicken thighs
To serve: Rice Stir-fried vegetables
Serves 2 (easily doubled) 120ml rice wine vinegar 80ml soy sauce, or tamari for gluten-free 4 tbsp sesame oil 4 tbsp honey 2 garlic cloves, crushed ¼ tsp dried chilli flakes 4 bone-in, skin-on chicken thighs
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1 Combine the first six ingredients in a large sealable bag. Add the chicken thighs and seal the bag, squeezing all the air out. Use your hands to squash the bag, rubbing the marinade into all sides of the chicken. Place in the fridge to marinate for at least 30 minutes or up to eight hours. 2 Preheat the oven to 220˚C/200˚C fan/gas
mark 7. 3 Remove the chicken thighs from the marinade and shake off any excess. Place the chicken in a baking dish, skin side-up. Brush the tops with some of the marinade, then discard the remainder. 4 Roast the chicken for 30-35 minutes until completely cooked throughout. Serve with rice and stir-fried vegetables. Per Serving 600kcals, 28.4g fat (6g saturated), 19.9g carbs, 17.7g sugars, 59.5g protein, 0g fibre, 1.386g sodium
x
FEBRUARY 2017
18/01/2017 17:32
what's for dinner? weeknight meals
Dessert
Pear and blueberry cobbler Serves 8-10 For the filling: 8 ripe pears, peeled and sliced 50g sugar 2 tbsp lemon juice For the topping: 200g plain flour 150g sugar Pinch of salt 170g butter, melted and cooled slightly
To serve: Cream, ice cream or custard 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Place a rack in the middle of the oven. 2 Place the sliced pears in a bowl and stir together with the sugar and lemon juice. 3 Transfer the fruit to a 20cm square baking dish. 4 In a bowl, combine the flour, sugar, and salt. Stir in the melted butter and mix to form a crumbly dough. 5 Pat handfuls of dough into palm-sized discs around 1cm thick.
6 Lay the discs of dough over the fruit filling, overlapping slightly. 7 Place the baking dish on a baking tray to catch any drips. Place in the oven to bake for 45-55 minutes until the topping is golden around the edges and the filling is bubbling. 8 Remove from the oven and allow to stand for 10 minutes. Serve the pear and blueberry cobbler with cream, ice cream or custard. Per Serving 367kcals, 14.2g fat (8.8g saturated), 60.8g carbs, 36.4g sugars, 2.8g protein, 5.7g fibre, 0.116g sodium
MAKE IT YOURS: For a thicker, less juicy cobbler, stir one tablespoon of cornflour into the pears with the sugar and lemon juice.
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Easy Food 51
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Sunday
One-pan roast pork with root vegetables Serves 4 For the pork: 1 tbsp brown sugar 2 tsp paprika 500g pork tenderloin ½ tbsp olive oil Salt and black pepper For the vegetables: 4 carrots, peeled and chopped into chunks 3 parsnips, peeled and chopped into chunks 1 red onion, peeled and chopped into chunks 1 apple, peeled, cored and chopped into chunks 8 garlic cloves, peeled 8 baby potatoes, quartered 1 tbsp fresh sage, chopped 1 tsp olive oil 1 tsp cider vinegar 30ml white wine or chicken stock For the glaze: 4 tbsp apple sauce 2 tbsp brown sugar 2 tbsp cider vinegar 2 tsp Dijon mustard 52 Easy Food
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1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 In a small bowl, combine the sugar and paprika. Rub the olive oil over pork, then season on all sides with salt, pepper and the sugar mixture. Place in a roasting tin. 3 In a large bowl, toss the vegetables, apples and sage with the olive oil, cider vinegar, white wine or stock and some seasoning. Arrange around the pork in the roasting tin. Place in the oven for 30 minutes. 4 Meanwhile, combine all of the ingredients for the glaze together, then pour half of the mixture into a serving jug. Set this aside for serving, using the other half for basting. 5 Baste the pork on all sides with some of the
glaze. Toss the vegetables and return the tin to the oven. 6 Roast for another 15-20 minutes, basting halfway through, until the pork is completely cooked throughout. 7 Remove from the oven. Transfer the pork to a plate, tent loosely with tin foil and rest for 10 minutes. Turn off the oven and place the vegetables inside to keep warm. 8 Slice the pork and serve with the root vegetables and the reserved glaze.
Per Serving 401kcals, 10.3g fat (2.4g saturated), 41g carbs, 18.2g sugars, 36.1g protein, 8.5g fibre, 0.182g sodium
x FEBRUARY 2017
18/01/2017 17:33
what's for dinner? weeknight meals
Dessert
Caramelised banana sundaes Serves 2 (easily doubled) 30g butter 2 firm bananas, thickly sliced 2 tbsp brown sugar ½ tsp cinnamon 2 scoops of good quality vanilla ice cream
1 Melt the butter in a pan over a medium-low heat. Add the bananas and sprinkle over the brown sugar. Cook for five minutes until golden and syrupy. 2 Sprinkle with cinnamon, if desired. Spoon the caramelised bananas over vanilla ice cream to serve.
Loose ends
Top tips for making the most of your weekly shop!
Per Serving 385kcals, 19.6g fat (12.3g saturated), 52.3g carbs, 37.2g sugars, 3.8g protein, 3.9g fibre, 0.143g sodium
■ Cut leftover cabbage into 2cm thick slices. Brush both sides with olive oil or butter, season with salt and pepper and sprinkle over 2-3 crushed garlic cloves. Place on a baking tray and roast at 200˚C/180˚C fan/gas mark 6 for 40 minutes, flipping halfway through, until browned and crispy on the edges. ■ Slice leftover mushrooms and leeks and sauté in butter with some salt and pepper until golden and softened. Roll out one sheet of puff pastry and use the tip of a sharp knife to draw a 2cm border around the outside without cutting all the way through. Lightly prick the dough with a fork, leaving a ¾-inch border all around. Spread the dough inside the border with a little Dijon mustard, sprinkle with grated Parmesan and top with the mushrooms and leeks. Brush the edges of pastry with beaten egg. Bake the tart at 200˚C/180˚C fan/gas mark 6 for 16-18 minutes, then garnish with fresh thyme. ■ Replace some of the stock in your favourite risotto recipe with the leftover ½ a tin of tomatoes for extra of colour, flavour and cancer-fighting lycopene. ■ Make a simple vinaigrette by combining 3 tbsp olive oil, 1 tbsp cider vinegar, ½ tsp wholegrain mustard, ½ tsp honey, a pinch of chilli flakes and some salt and pepper in a jar. Close the lid tightly and shake it up baby! ■ Minimise waste by planning your shop around your meals; for example, one bag of carrots can be used in three of the recipes featured here: the pot pie, the stirfry and the roast pork.
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Easy Food 53
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30
minute meals These quick-fix dinners are made for busy midweek evenings
MAKE IT YOURS: To make this a beef pho, use beef stock in place of the vegetable stock and divide 400g very thinly sliced beef fillet amongst the serving bowls, adding the beef on top of the noodles. The beef will cook gently in the hot stock.
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FEBRUARY 2017
18/01/2017 19:04
what’s for dinner? 30-minute meals
Easy veggie pho Serves 4
p Tip:
To ks the stea Placing for 30 r e z e e in the fr e it will mak minutes them e c li s easy to ly. very thin
1 x 400g block of tofu 1½ tbsp rapeseed oil 3 slices of fresh, peeled ginger 4 garlic cloves, thinly sliced 2l vegetable stock 2 star anise 1 cinnamon stick 1 tsp black peppercorns 60ml soy sauce or tamari 4 nests of rice noodles For the toppings: 2 baby pak choi, cut into 2cm pieces 2 large carrots, chopped into thin matchsticks Handful of bean sprouts 1-2 green chillies, thinly sliced Fresh coriander, chopped 1 lime, cut into wedges 1 Unwrap the tofu, slice and dry thoroughly with kitchen paper. Heat half of the rapeseed oil in a pan over a medium-high heat and cook the tofu for 3-4 minutes per side until golden. Remove to a plate lined with kitchen paper and set aside. 2 Heat the remaining oil in a pot over a medium-high heat. Cook the ginger and garlic for one minute until very fragrant. Add the stock, star anise, cinnamon,
and cook for 20 minutes.
Gluten-free Philly cheesesteaks with simple rocket salad
3 Meanwhile, bring a large pot of salted
Serves 2
peppercorns and soy sauce. Bring to a boil, then reduce the heat to a gentle simmer
4 Drain and rinse the noodles, then divide amongst four warmed soup bowls. 5 Strain the broth through a fine-mesh sieve, discarding the solids, then return the liquid to the pot. Cover and bring back to the boil. 6 To serve, top the noodles with the pak choi, carrots, bean sprouts and chilli. Cut the tofu into bite-sized chunks and add to
marinate for 10 minutes. 2 Preheat the oven and cook the oven chips according to the package instructions. 3 Heat the remaining olive oil in a large pan
water to a boil and cook the noodles according to package instructions.
and some salt and black pepper. Leave to
2 flank steaks, thinly sliced 2 tbsp olive oil 1 tsp Worcestershire sauce Salt and black pepper 220g oven chips 200g mushrooms, sliced ½ each red and green pepper, deseeded and sliced ½ red onion, sliced 40g Cheddar, grated
over a medium-high heat and cook the steak slices for 2-3 minutes. Transfer to a plate. 4 Turn the grill on to a high heat. Add the mushrooms, peppers and onion to the pan and cook for 4-5 minutes. Season with salt and black pepper. 5 Return the steak to the pan and stir together with the vegetables. Top with the Cheddar and place under the grill for 2-3 minutes until melted. 6 In a small bowl, combine the mustard,
the bowls. 7 Ladle or pour the hot broth over everything. Scatter with fresh coriander and squeeze some lime juice over the top.
Per Serving 195kcals, 4g fat (0.6g saturated), 35.2g carbs, 4.1g sugars, 5.1g protein, 2.8g fibre, 2.593g sodium
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For the rocket salad: 1 tbsp Djion mustard 1 tbsp honey 1 tbsp cider vinegar 1½ tbsp olive oil 2 handfuls of rocket 1 Place the sliced steaks in a bowl with half
honey, cider vinegar and olive oil. 7 Divide the cheesesteak mixture and the oven chips between two plates. Add a handful of rocket to each and dress with some of the honey mustard dressing. Per Serving 790kcals, 40g fat (10.2g saturated), 59.6g carbs, 16.7g sugars, 49g protein, 7.8g fibre, 0.51g sodium
of the olive oil, the Worcestershire sauce
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Sticky honey chicken with rice Serves 4 120ml vegetable oil 120g flour 200ml buttermilk 450g chicken fillets, chopped into bitesized pieces
To serve: Sesame seeds Rice
cider vinegar and sesame oil. Bring to boil. Reduce to a simmer and stir in the cornflour mixture. Cook for another 2-3 minutes until the sauce has thickened slightly.
1 Heat the oil in a large, deep pan over
6 Remove from the heat. Stir the cooked
a medium-high heat. Place the flour and
chicken through the glaze to coat and
buttermilk in two separate shallow bowls.
sprinkle with sesame seeds. Serve
2 One at a time, dredge chicken pieces in
immediately with rice.
the flour, then in the buttermilk, then back For the sauce: 1 tbsp cornflour 1 tbsp water 150g honey 2 tbsp soy sauce 1 tsp cider vinegar 1 tsp sesame oil
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into the flour. 3 Cook the coated chicken in batches of 5-6 pieces until golden brown and crispy. 4 In a small cup, combine the cornflour with the water. 5 In a small saucepan over a medium-high
Per Serving 476kcals, 19.1g fat (4.4g saturated), 39.5g carbs, 22g sugars, 36.1g protein, 0.7g fibre, 0.577g sodium
heat, whisk together the honey, soy sauce,
CHRISTMASFEBRUARY ANNUAL 2016 2017
18/01/2017 19:04
make it healthy eating for wellness what’s for dinner? 30-minute meals
Sweet and sour pork chops with roasted garlic potatoes Serves 4 For the potatoes: 800g baby potatoes, halved 2 tbsp olive oil 4 garlic cloves, crushed Salt and black pepper 20g butter For the pork: 4 bone-in pork chops, about 2cm thick 30g butter
2 garlic cloves, crushed ½ tsp dried oregano ½ tsp dried thyme
chops and sear for 2-3 minutes per side until
Pinch of dried chilli flakes, optional
10-12 minutes until the chops are completely
golden brown. 5 Transfer the pan into the oven and roast for cooked through.
1 Preheat the oven to 200˚C/180˚C fan/gas
6 Combine all of the ingredients for the glaze
mark 6.
in a small saucepan over a medium heat and
2 Place the potatoes on a large baking tray
season with salt and pepper. Bring to the
in a single layer. Drizzle with the olive oil
boil, then reduce the heat and simmer for
and scatter over the garlic. Season with salt
5-6 minutes until slightly thickened.
and pepper and toss to combine. Place the
7 Remove the potatoes from the oven
potatoes in the oven and bake for 25-30
and stir in the butter until melted. Serve
minutes until golden and crisp.
immediately with the pork chops and the
3 Pat the pork chops dry with kitchen paper
sweet and sour glaze.
and season both sides with salt and pepper. For the glaze: 4 tbsp balsamic vinegar 3 tbsp honey
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4 Melt the butter in a large ovenproof pan over a medium-high heat. Add the pork
Per Serving 581kcals, 37.3g fat (14.9g saturated), 39.9g carbs, 13.1g sugars, 23.6g protein, 5.3g fibre, 0.189g sodium
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One-pot chicken chilli Serves 6
1 Heat the oil in a large casserole dish or
3 tbsp olive oil 2 onions, roughly chopped 4 peppers, mixed colours, deseeded and chopped 6 garlic cloves, crushed Pinch of salt 2½ tsp chilli powder 2 tsp sugar 2 tsp ground cumin 1 tsp paprika 2 x 400g tin of chopped tomatoes 1 whole, cooked rotisserie chicken, meat shredded 500ml chicken stock
the onions and peppers and cook for 3-4
a heavy pot over a medium-high heat. Add minutes, stirring frequently. 2 Add the garlic, salt, chilli powder, sugar, cumin and paprika. Stir together and cook for
Top Tip:
is ours in th The flav better n e v e chilli are ing kept after be ht in the overnig fridge!
another two minutes. 3 Turn the heat to high and stir in the tinned tomatoes, shredded chicken and stock. Bring to a boil, then reduce the heat and simmer for 10 minutes. 4 Top with grated Cheddar and fresh coriander and serve with rice or tortilla chips. Per Serving 324kcals, 12.1g fat (2.2g saturated), 12.8g carbs, 6.7g sugars, 41g protein, 3.3g fibre, 0.39g sodium
To serve: Cheddar, grated Fresh coriander, chopped Rice or tortilla chips
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CHRISTMASFEBRUARY ANNUAL 2016 2017
18/01/2017 19:05
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18/01/2017 20/10/2016 13:10 09:34
15 WAYS WITH EASY PASTA
5
to combine. In a cup, combine 1 tbsp cornflour and 1 tbsp water into a smooth paste. Add to the pan and stir until the sauce begins to thicken. Add 2 tbsp chopped dill, 2 x 170g tins of pink salmon and the pasta. Stir to heat through and coat with the sauce. Serve immediately.
SPICY PRAWN PASTA
WAYS with
MEATY PASTAS
CHICKEN AND ROASTED RED PEPPER FETTUCCINE Serves 4 Bring a large pot of water to a boil and cook 350g fettuccine according to the package instructions. Drain, rinse with cold water and set aside. Chop ½ x 480g jar of roasted red peppers into small pieces. Place the remaining peppers with their liquid into a food processor and whizz until smooth. Heat 1 tbsp olive oil in a large pan over a medium heat and brown 250g chopped chicken fillets for five minutes. Season with salt and pepper. Add 1 crushed garlic clove and cook for 30 seconds. Add the chopped peppers, the blended peppers and 120ml cream. Cook for 10 minutes, stirring occasionally, until the sauce begins to thicken. Add the pasta and stir to combine well. Season to taste, sprinkle with Parmesan and serve.
CHICKEN TACO PASTA Serves 4 Cook 320g farfalle according to the package instructions, then drain, reserving about 60ml cooking water. Rinse under cold water, return to the pot and set aside. Heat ½ tsp olive oil in a large pan over a medium-high heat. Cook 1 chopped onion and 1 deseeded and chopped green pepper with 1½ tbsp taco seasoning for 6-8 minutes until soft
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and golden. Season with salt and pepper. Add 2 crushed garlic cloves, 1 x 198g tin of sweetcorn and ½ x 400g tin of kidney beans and cook, stirring, for one minute. Add 150g leftover cooked chicken, 50g salsa and 80g tomato passata. If the mixture is too dry, add a tablespoon or two of the reserved pasta water. Add 80g grated Cheddar and stir to combine until the cheese is melted. Season with salt and pepper, top with chopped coriander and serve hot.
SEAFOOD CHOWDER PASTA Serves 4 Bring a large pot of water to a boil and cook 350g linguine according to the package instructions. Drain, rinse with cold water and set aside. Heat a large pan over a medium heat. Add 100g bacon lardons and cook for 5-7 minutes or until golden and crispy. Remove from the pan and set aside to drain on a plate lined with kitchen paper. Add ½ a chopped onion to the same pan and cook for two minutes. Add 2 crushed garlic cloves, 1 chopped courgette, 1 x 198g tin of sweetcorn and 200g sliced mushrooms. Cook for 3-4 minutes. Add 200ml white wine to the pan and bubble for 1-2 minutes, scraping any sticky bits from the bottom of the pan with a wooden spoon. Add 250ml fish stock and 200ml cream and stir
Serves 4 To make the sauce, whisk together 120g mayonnaise, 4 tbsp sweet chili sauce, 2 crushed garlic cloves, the juice of 1 lime, 1 tsp Sriracha hot sauce and ½ tsp dried chilli flakes. Set aside. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly coat a baking tray with cooking spray. Place 250g raw, peeled and deveined prawns onto the prepared baking tray and add 1 tbsp olive oil, 3 crushed garlic cloves, 1 tsp smoked paprika and some salt and black pepper. Toss to combine, then place in the oven for 7-8 minutes until the prawns are cooked through. Remove from the oven and set aside. Bring a large pot of salted water to a boil and cook 350g penne according to the package instructions. Drain, rinse then return to the pot. Add the prawns and sauce and place over a medium-high heat until warmed through. Serve with garlic bread.
ONE-POT ‘LASAGNE’ Serves 4 Heat 1 tbsp olive oil in a large pan over a medium-high heat. Add 100g chopped chorizo and cook for 2-3 minutes. Add 250g beef mince and cook, stirring, until no pink parts remain. Drain away any excess fat. Add 2 crushed garlic cloves and cook for 30 seconds. Stir in 1 x 400g tin of chopped tomatoes, 200g tomato passata, 1 tsp dried oregano, 1 tsp dried basil and ½ tsp dried chilli flakes. Season with salt and pepper and bring to a simmer. Stir in 500ml chicken stock and add 250g penne. Bring to a boil, then cover, reduce the heat to a simmer and cook gently for about 15 minutes until the pasta is cooked. Remove from the heat. Stir in 120g grated Mozzarella and 4 tbsp grated Parmesan until well combined. Dollop 150g Ricotta over the top and cover for 3-4 minutes until heated through. Serve hot straight from the pan.
FEBRUARY 2017
18/01/2017 19:05
what's for dinner? pasta
STOVETOP CAJUN MAC 'N' CHEESE Serves 4 Melt a knob of butter in a small pan over a medium-high heat. Add 30g panko breadcrumbs and cook for 2-3 minutes, stirring often, until toasted. Stir in 1 tsp thyme leaves and set aside. In a large bowl, combine 180g grated Cheddar, 100g grated Mozzarella and 1 tbsp cornflour. Set aside. Bring a large pot of water to a boil and cook 250g macaroni according to the package instructions. Drain, return to the pot and stir in 30g butter until well combined. Stir in the cheese mixture, 2 x 170g tins of evaporated milk and 1 tbsp Ca jun seasoning. Season with salt and pepper and heat through until the cheese has melted. Divide between bowls and top with the toasted panko breadcrumbs.
‘GO GREEN’ PASTA Serves 2 Heat 1 tbsp olive oil in a large pan over a medium heat. Cook ½ a chopped onion and 2 crushed garlic cloves for 3-4 minutes until translucent. Add 2 chopped courgettes, ½ a small head of broccoli chopped into florets, 100g frozen peas, 600ml vegetable stock, 200g penne and some salt and black pepper. Stir together and bring to a boil over a high heat. Reduce to a simmer, cover and cook for 20 minutes, removing the lid to stir every few minutes. When the pasta is cooked, add 2 generous handfuls of spinach, 120ml coconut milk and 2 heaped tbsp basil pesto. Stir to combine, then serve.
5
SPAGHETTI WITH WINTER VEGETABLE SAUCE Serves 4 Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a large roasting tin, place 2 sliced red onions, 3 garlic cloves, 1 sliced beetroot, 1 sliced carrot, 1 sliced celery stalk, 1 chopped tomato, ¼ chopped head of cauliflower, 150g chopped mushrooms, 2 bay leaves and 4 sprigs of rosemary. Drizzle with olive oil, season with salt and black pepper and toss to coat. Roast for 50-60 minutes until tender, stirring and rotating the tray halfway through. Transfer the roasted vegetables to the bowl of a food processor, add 3 tbsp tomato purée, 1 tsp fresh thyme leaves and a splash of vegetable stock. Whizz until smooth, adding more stock as needed to make a thick sauce. Bring a large pot of salted water to a boil and cook 350g spaghetti according to the package instructions. Drain the pasta and return to the pot. Stir in half of the vegetable sauce and heat through over a medium heat. Top with crumbled Feta and serve. (Store the remaining sauce in a sealed container in the fridge for up to three days, or freeze for another time.)
SUN-DRIED TOMATO TAGLIATELLE Serves 2 Bring a large pot of water to a boil and cook 200g tagliatelle according to the package instructions. Drain the pasta and
return to the pot. In the bowl of a food processor or blender, combine 1 roasted red pepper (from a jar is fine), 6 sun-dried tomatoes with 1 tbsp of their oil, 2 garlic cloves and 2 tbsp sun-dried tomato pesto. Whizz until smooth. Melt 50g butter in a large pan over a medium heat. Add 200ml cream, the sun-dried tomato mixture and some salt and black pepper. Cook for 6-8 minutes, stirring frequently, until the sauce has thickened. Reduce the heat to low, then add the tagliatelle and 120g grated Parmesan. Toss to combine everything and season to taste. Serve immediately.
LINGUINE AGLIO E OLIO WITH MUSHROOMS Serves 2 Melt 1 tbsp olive oil in a large pan over a medium heat. Cook 450g mushrooms until golden brown. Add 6 crushed garlic cloves, ½ tsp chilli flakes and some salt and black pepper. Cook for one minute longer. Bring a large pot of water to a boil and cook 200g linguine according to the package instructions. Drain the pasta and add to the pan with the mushrooms. Drizzle with olive oil and toss to combine everything evenly. Add extra seasoning to taste. Divide between serving bowls and top each portion with a handful of rocket.
WAYS with
VEGETARIAN PASTAS
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Easy Food 61
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5
15 WAYS WITH EASY PASTA
WAYS with
PASTA BAKES
BUTTERNUT SQUASH, SPROUT AND BACON RAVIOLI BAKE Serves 4 Peel ½ a butternut squash and chop into 2cm chunks. Bring to a boil in a large pot of salted water and cook for 12-15 minutes until tender. Drain and allow to cool, then place in a food processor or blender and whizz until smooth. Heat 1 tbsp olive oil in a large pan over a medium-high heat. Add 4 chopped streaky bacon rashers and cook until golden and crisp. Remove to a plate. Add 1 tbsp olive oil to the same pan, and cook 8 sliced Brussels sprouts and 2 sliced shallots for 4-5 minutes. Add 2 crushed garlic cloves, 2 tbsp chopped fresh sage and some salt and pepper. Cook for another 1-2 minutes, then add to the bacon. In a saucepan, combine the squash purée with 60ml milk and 30ml cream. Bring to a boil, then turn the heat to medium-low. Add 80g grated Parmesan and some salt and black pepper. Stir to combine well. Preheat the oven to 190˚C/170˚C fan/gas mark 5 and grease a 23 x 33cm baking dish with olive oil. Add the bacon mixture, the squash sauce and 2 x 300g packs of shop-bought ravioli. Stir to combine together. Tear over a 200g ball of fresh Mozzarella and bake for 30 minutes until golden and bubbling. Serve immediately.
and deveined prawns evenly into a large shallow baking dish. In a bowl, combine 6 garlic cloves, ½ tsp dried basil, ½ tsp dried thyme, 2 tbsp fresh parsley and some salt and black pepper. Sprinkle the mixture over the prawns. Squeeze over the juice of 1 lemon and toss to coat. Dot over 100g cubed butter. Bake, uncovered, for 15 minutes, stirring halfway through. Meanwhile, bring a large pot of salted water to a boil and cook 300g orzo until al dente according to the package instructions. Drain and set aside. Remove the prawns from the oven and add the cooked orzo. Stir to mix well, then sprinkle with 100g grated Parmesan. Bake for a further 6-8 minutes until the cheese is crisp and the edges are bubbling. Serve with lemon wedges and fresh parsley.
GOAT’S CHEESE AND CHORIZO STUFFED PASTA SHELLS Serves 2 Bring a large pot of salted water to a boil and cook 120g large pasta shells according to the package instructions until just barely al dente. Drain, rinse under cold water and set aside. Place a pan over a medium heat and add 100g chopped chorizo to the dry pan. Cook for 4-5 minutes until it releases its oils. Remove half of the chorizo and set aside. Add ½ a chopped onion and 2 crushed garlic cloves and cook in the oil for 2-3 minutes. Stir in 2 tbsp tomato purée, then add 250ml tomato passata. Season with salt and pepper, turn the heat to low and cook for 10 minutes. Transfer the sauce to a baking dish. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Melt a knob of butter in a pan and cook 30g breadcrumbs until golden. Remove to a plate lined with kitchen paper. Divide the reserved chorizo amongst the bottoms of the pasta shells, then stuff them with 200g soft goat’s cheese. Scatter over the breadcrumbs and 40g grated Parmesan. Arrange the shells in a single layer over the tomato sauce, then place in the oven and cook for 30 minutes. Serve with garlic bread.
GARLIC PRAWN AND ORZO BAKE
AUBERGINE AND TOMATO FARFALLE BAKE
Serves 4 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Spread 800g raw, peeled
Serves 2 Bring a large pot of salted water to a boil and cook 200g farfalle according to the
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package instructions until just barely al dente. Drain, rinse under cold water and set aside. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat 50ml olive oil and cook 1 sliced aubergine until golden brown. Remove to a plate. Add 2 chopped carrots, 1 chopped celery stalk and 1 chopped onion to the pan and cook over a mediumlow heat for 12-15 minutes until lightly coloured. Add 3 crushed garlic cloves and some salt and black pepper and cook for one minute. Add the farfalle and 1 tbsp tomato purée. Toss everything together well and cook for 2-3 minutes. Return the aubergine to the pan. Transfer to a baking dish and pour over 300ml chicken or vegetable stock. Stir in 100g grated Mozzarella and 1 tbsp lemon juice, making sure everything is well combined. Place a layer of breadcrumbs and sliced tomatoes over the top. Bake for 40 minutes until golden brown.
CHICKEN SPAGHETTI BAKE Serves 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Break 200g spaghetti in half. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside. Heat 1 tbsp oil in a large pan over a medium heat. Add 1 finely chopped onion and cook for 5-6 minutes until softened. Add 2 crushed garlic cloves and cook for one minute longer. Add 200g cooked shredded chicken, 60g grated Parmesan, 120ml cream, 2 x 400g tins of chopped tomatoes, 1 tsp dried oregano, ½ tsp dried basil and some salt and pepper. Stir to combine. Reduce the heat to low and simmer for 10 minutes. Add the cooked pasta to the sauce and stir together, adding more seasoning as needed. Transfer the mixture to a baking dish and top with 60g grated Mozzarella. Bake for 20-25 minutes until the cheese is golden and the edges are bubbling. Garnish with fresh basil.
FEBRUARY 2017
19/01/2017 12:42
I
EF118_63_Barilla.indd 63
18/01/2017 14:54
A fishy
on a little dishy Take your tastebuds on a trip around the world with these inspired fish recipes
MAKE IT YOURS: Cook chopped baby potatoes in the curry to make this a complete gluten- and dairy-free meal without the bread.
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what’s for dinner? fish
Caribbean fish curry Serves 4
MAKE IT YOURS: Use any white fish or even salmon to make this meal. To make this gluten-free, just use tamari in place of the soy sauce.
1 tbsp olive oil 1 onion, chopped 3 garlic cloves, crushed 2 red peppers, deseeded and chopped ½ tsp dried chilli flakes 1 tsp cumin 1 tsp curry powder Salt and black pepper 1 x 400g tin of chopped tomatoes 1 x 400ml tin of coconut milk 650g white fish fillets, chopped into bitesized pieces Squeeze of lime juice To serve: Fresh coriander, chopped Lime wedges Crusty bread 1 Heat the olive oil in pot over a medium heat and cook the onion for 4-5 minutes until just softened. 2 Add the garlic and peppers and cook for one minute. Add the chilli flakes, cumin and curry powder and some salt and black pepper. Stir to combine and cook for a further three minutes. 3 Add the tinned tomatoes, then turn the heat to high and bring to a boil. 4 Stir in the coconut milk. Once boiling, reduce the heat to medium-low and simmer gently for 10-15 minutes. 5 Season the fish with salt, black pepper and a squeeze of lime juice. Add the seasoned fish to the curry. 6 Simmer for 4-5 minutes or until the fish is cooked throughout. 7 Scatter the curry with fresh coriander and serve with lime wedges for squeezing and some good crusty bread. Per Serving 480kcals, 29.6g fat (22.3g saturated), 15.5g carbs, 8.4g sugars, 41.3g protein, 4.7g fibre, 0.19g sodium
x
Chinese pan-fried hake wi soy sauce
fish with cornflour, shaking off any excess, and set aside.
Serves 4
2 In a bowl, combine the ingredients for the
4 hake fillets Salt and black pepper Cornflour, for dusting 2 tbsp vegetable oil 6 garlic cloves, crushed 4cm piece of ginger, peeled and thinly sliced 4 spring onions, sliced
3 Heat the oil in a large pan over a high heat
sauce. Mix well and set aside. and cook the garlic, ginger and spring onions for 1-2 minutes until fragrant. Remove from the pan using a slotted spoon and set aside. 4 Return the pan to a medium-high heat and cook the coated fish for 4-5 minutes without moving it. Carefully flip the fish over and cook for another 4-5 minutes until opaque and cooked throughout. Transfer to plate.
Theresa Martin “The Caribbean fish curry was very easy to make and all of the ingredients were readily available at the local shops. I made the dish for my husband, daughter, mum and myself. I used hake which was tasty and meaty, and served the curry with basmati rice and garlic bread. This curry can be made as mild or hot as you like depending on your taste and is a lovely colourful dish to serve. It was well received and everyone liked it. This is a dish for real fish lovers, but I think it would also work really well with chicken so I will try that next time.”
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For the sauce: 120ml water 2 tbsp soy sauce 1 tbsp honey
5 Reduce the heat to medium and pour the sauce into the pan. When it begins to bubble, add the garlic, ginger and spring onion. Cook for 2-3 minutes. 6 Pour the sauce over the fish and serve
To serve: Rice 1 Pat the fish fillets dry with kitchen paper and season with salt and pepper. Dust the
immediately with rice.
Per Serving 283kcals, 8.4g fat (1.7g saturated), 14.9g carbs, 5g sugars, 35.8g protein, 1.3g fibre, 0.612g sodium
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1 Preheat the oven to 160ËšC/140ËšC fan/gas
dill. Top with another third of the potato
mark 2.
slices, then the remaining salmon and dill.
Serves 4
2 Place the potatoes in a pot and cover with
Finish with the remaining potatoes. Pour
cold water. Bring to a boil and cook for 7-8
over the egg mixture and add a generous
700g potatoes, peeled and sliced ½cm thick 4 eggs 300ml whole milk 100ml double cream Salt and black pepper 30g unsalted butter, melted, plus extra for greasing 250g smoked salmon, chopped Handful of fresh dill, chopped
minutes until just barely tender. Rinse under
grinding of black pepper.
cold water, then drain and pat dry with a
5 Bake for 45 minutes, or until golden on top
clean towel. Set aside.
and bubbling around the edges. Serve with a
3 In a large bowl, whisk together the eggs,
simple green salad dressed with vinaigrette.
Laxpudding (Swedish smoked salmon gratin)
milk, cream, a little salt and a generous amount of black pepper. 4 Grease a baking dish with melted butter. Lay a third of the potatoes on the base and
Per Serving 444kcals, 24.4g fat (12.6g saturated), 33.9g carbs, 5.9g sugars, 23.6g protein, 4.6g fibre, 1.455g sodium
top with half of the salmon and half of the
To serve: Green salad with vinaigrette
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cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
68-85 IN THIS SECTION
TREAT YOURSELF PASTRY PARTY P69 P70 This heavenly cross between mashed potato and fondue is pure unadulterated indulgence
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Use shop-bought pastries to create these mouthwatering dishes
CHALLENGE YOURSELF P76 Because the way to a foodie's heart is through a homecooked meal
BRUNCHING IT P78
A staple on the Dublin brunch scene, Brother Hubbard share recipes from their first cookbook
EAT IRELAND P84
Recipe Editor Jocelyn Doyle gets nostalgic about her chicken dinner
Easy Food 67
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Treat yourself
This heavenly cross between mashed potato and fondue is pure unadulterated indulgence‌ and we can’t get enough
2 Drain the potatoes and return to the pot over a low heat, stirring, until dry. For the smoothest results, pass the potatoes through a ricer into a large bowl, then return to the pot; otherwise, simply mash them thoroughly until very smooth. 3 With the pot over a low heat, stir in the garlic, butter, cream and about half of the grated cheese. 4 Once the cheese has melted, stir in the
Pommes aligot (cheese and garlic mashed potatoes)
350g Gruyère or Raclette, rind removed and grated
remaining cheese. Continue to beat with
Serves 4-6
300g Mozzarella, grated
be stretched with a spoon like melted
900g potatoes, peeled and quartered Salt and black pepper 2 garlic cloves, crushed 80g butter, at room temperature 250ml double cream, warmed
1 Place the potatoes in a pot. Add two
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a wooden spoon until the potatoes can Mozzarella. Season to taste with salt and black pepper.
teaspoons of salt and enough cold water to cover by 5cm. Bring a boil over a high heat, then reduce the heat to a simmer and cook
Per Serving 628kcals, 48g fat (29.2g saturated), 25.9g carbs, 2g sugars, 25g protein, 3.7g fibre, 0.41g sodium
for 15 minutes until the potatoes are tender.
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y t r a P y r t Pas Use shop-bought pastries to create these mouth-watering dishes
PAIN AU CHOCOLATE FRENCH TOAST BAKE
pour over the egg mixture. Place a plate on
Serves 4-6
3 Preheat the oven to 180ËšC/160ËšC fan/gas
top and refrigerate for 30 minutes. mark 4. Remove the plate from the baking
3 eggs 250ml whole milk 1 tbsp vanilla extract 50g sugar
dish and cover with foil. Bake for 40 minutes
6 pain au chocolat pastries, halved
minutes until bubbling on top.
1 Whisk the eggs, milk, vanilla and all but
Per Serving 204kcals, 8.9g fat (4.5g saturated), 23.7g carbs, 13.9g sugars, 6.5g protein, 0.7g fibre, 0.26g sodium
one tablespoon of the sugar in a large bowl.
until set. 4 Turn on the grill and remove the foil. Sprinkle over the sugar and grill for two
2 Place the pastries in a baking dish and
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cooking for fun pastries
MAPLE PECAN TRIFLE
3 Whisk together the custard, whipped
Serves 6
cream and salted caramel sauce. Spread over bananas in a thick, even layer.
12 maple pecan plaits 4 ripe bananas, sliced 500ml custard 300ml whipped cream 4 tbsp salted caramel sauce 40g pecan nuts, roughly chopped
4 Top with more bananas and the pecan nuts. Refrigerate for at least one hour before serving chilled. Per Serving 722kcals, 41.6g fat (16g saturated), 78.4g carbs, 32.1g sugars, 10.1g protein, 5g fibre, 0.496g sodium
1 Line six small glass dishes with six of the maple pecan plaits, trimming any to fit. 2 Add a layer of the sliced bananas.
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CROISSANT CROQUE MONSIEUR Makes 4 4 croissants, halved widthwise 8 slices ham 80g Gruyère or Swiss cheese, grated For the béchamel sauce: 1 tbsp butter 2 tbsp plain flour 370ml whole milk 40g grated Parmesan ¼ tsp grated nutmeg
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1 tsp Dijon mustard Salt and black pepper
gas mark 6. Spread the bottom half of the croissants with two tablespoons of the sauce, then top with two slices of ham. Top
1 Melt the butter for the sauce in a saucepan
with the other croissant halves, then spread
over a medium-high heat. Whisk in the flour
over a bit more of the sauce, flattening the
for a minute or two until combined, then
tops of the croissants if needed. Sprinkle the
whisk in the milk until smooth. Continue
cheese over the top.
cooking, whisking constantly, for 1-2 minutes
4 Transfer to a baking tray lined with foil and
until thickened.
bake for 10-15 minutes until the croissants
2 Whisk in the Parmesan, nutmeg and
are crisp and the cheese is bubbling.
mustard. Season to taste and remove from the heat.
Per Serving 568kcals, 32.5g fat (17.7g saturated), 41.2g carbs, 12g sugars, 27.6g protein, 2.7g fibre, 1.507g sodium
3 Preheat the oven to 200˚C/180˚C fan/
CHRISTMASFEBRUARY ANNUAL 2016 2017
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cooking for fun pastries make it healthy eating for wellness
SAUSAGE ROLL EGGY BAKE
2 Arrange the sausage rolls in a baking dish
Serves 8
and add half of the Cheddar. Pour over the egg mixture, then top with the remaining
6 large eggs 250ml milk 1 tsp salt 1 tsp Dijon mustard 16 cooked mini sausage rolls (or 8 large rolls, sliced into bite-sized pieces)
Cheddar. Set aside for 15 minutes. 3 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4 and bake the casserole for 40 minutes until set. Serve warm.
200g Cheddar, grated 1 Beat the eggs in a large bowl with the
Per Serving 203kcals, 11.3g fat (5g saturated), 9.9g carbs, 2.3g sugars, 14.8g protein, 0.9g fibre, 1.116g sodium
milk, salt and mustard.
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APPLE TURNOVER ICE CREAM
1 Combine all of the ingredients in a large
Serves 4
mixing bowl, carefully stirring to combine but not break up the pastry too much.
2 apple turnover pastries, roughly chopped 500ml good-quality vanilla ice cream, softened 60g toffee dessert sauce
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2 Transfer to a plastic container and freeze for three hours until firm. Per Serving 340kcals, 15.3g fat (8.8g saturated),45.9g carbs, 22.3g sugars, 4.9g protein, 1.6g fibre, 0.319g sodium
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18/01/2017 19:10
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19/01/2017 14:41
Ch a llen ge YOURSELF
Because the way to a foodie's heart is through a home-cooked meal Herbed rack of lamb with pommes Boulangère Serves 2 For the potatoes: Olive oil, for greasing 500g potatoes, peeled and thinly sliced ½ a large onion, thinly sliced 2 tbsp fresh thyme and/or rosemary leaves Salt and black pepper 400ml hot chicken stock For the lamb: 30g breadcrumbs 1 tbsp fresh parsley, roughly chopped 1 tbsp fresh thyme 2 sprigs fresh rosemary, leaves picked Zest of ½ a lemon ¾ tbsp olive oil, plus extra for drizzling 1 tbsp Parmesan, grated 1 x 8-rib rack of lamb, Frenched (see tip) 1-2 tbsp Dijon mustard To serve: Wilted spinach 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Grease a small baking dish with olive oil. 2 Spread a layer of the sliced potatoes into the bottom of the dish, overlapping slightly. 3 Scatter over some of the sliced onions, some of the herbs and some salt and pepper. 4 Continue layering in this order to the top of the dish, finishing with potatoes. Pour over the stock and bake for 50-60 minutes until the potatoes are cooked throughout and the top is golden and crisp. 5 Meanwhile, in the bowl of a food processor, combine the breadcrumbs, herbs, lemon zest, olive oil and Parmesan. 6 Whizz until well combined. 7 Heat some oil in an ovenproof frying pan over a medium-high heat. Pat the rack of lamb dry with kitchen paper, then season on all sides with salt and black pepper. Brown the lamb well on all sides. 8 Turn the racks so that they are fat-side up and brush with the Dijon mustard. 9 Use clean hands to press the herb crust over the lamb, pressing it on with your fingers. Drizzle the lamb with a little more olive oil. 10 Roast for 25 minutes until the crust is golden
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cooking for fun Valentine's Day
and the lamb is cooked. Transfer the rack to a plate and tent loosely with tin foil. Set aside to rest for 10 minutes. 11 Slice the lamb into individual chops, being careful to keep the herb crust intact. Arrange three lamb chops on each plate. Serve with the Boulangère potatoes and some wilted spinach.
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Per Serving 695kcals, 24.9g fat (8.1g saturated), 57.5g carbs, 5.8g sugars, 60.6g protein, 9.4g fibre, 1.212g salt
MAKE IT YOURS: This recipe is for lamb that is pink in the middle but cooked all the way through. If you prefer your lamb more rare, remove from the oven five minutes sooner; for more well-done lamb, leave it five minutes longer.
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Easy Food 95
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Brunching it A staple on the Dublin brunch scene, Brother Hubbard share recipes from their first cookbook
78 Easy Food
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cooking for fun brunch
and Recipes om fr s e g ima bard H r the ub The Bro k o Cookbo rald tt Fitzge ks e rr a G By oo B l il d by G and Publishe s re to s in .99 Available 4 2 27.99/£ online ¤
In Dublin and fancy trying one these recipes in situ? Stop by one of Brother Hubbard’s two locations: • 153 Capel St., North City, Dublin 1 • 46 Harrington St., Dublin 2
Eamon’s chorizo rarebit Serves 4 “Possibly one the most popular dishes on a Sunday, Eamon’s recipe really brings together these rich flavours to make for a joyously indulgent brunch or supper. A word to the wise: you may well want to scale up this recipe multiple times. This chorizo jam will work well as snack to have on toast, but especially our flatbread. You can also make a version of our croque monsieur using this instead of the ham hock for an even more decadent cousin of this rarebit recipe.” 4 slices of good sourdough bread 300g chorizo jam (see recipe, right) 4 small handfuls of baby spinach leaves 4 eggs Hot sauce (optional) 50g pickled red onions Chopped fresh herbs, to garnish Side salad, to serve For the cheese sauce: 150g crème fraîche 100g Cheddar, grated 2 egg yolks
longer, depending on your oven. from coming out of the oven, quickly fry the
50ml espresso coffee 2 tbsp cider vinegar 1 tbsp maple syrup
eggs. Take the rarebits out of the oven and place
Pinch of salt
3 When the rarebits are just a few minutes away
each one directly onto a serving plate. 4 Top each one with a fried egg, then drizzle over
1 First let’s do some preparation: peel the onion
a little hot sauce. Finally, scatter on some pickled
and slice it as finely as you can – the thinner the
red onions and fresh herbs and serve with a side
slice, the quicker it melts when cooked. Chop
salad, perhaps topped with some toasted seeds.
your chorizo into small bite-sized pieces and measure out the rest of your ingredients. 2 Heat a saucepan on a medium-high heat
Per Serving 429kcals, 28.7g fat (12.7g saturated), 19.4g carbs, 9.9g sugars, 23.3g protein, 1.3g fibre, 0.781g sodium
– there’s no need to add any oil. Add half the chorizo and let its natural fats do the work. Remove when crisp and repeat with the other half. At this stage, remove all but one tablespoon
Eamon’s chorizo jam Serves 4-6 as a starter with some bread
of the smoky oil from the pan, turn down the heat and add the onion. Sauté for 10–15 minutes over a low-medium heat, until soft and caramelised. Add the garlic and cook for five
“This versatile recipe holds a place very close to
minutes more.
my heart. I’m super proud of it, as it combines
3 Add the chorizo back to the pan along with the
some of my favourite flavours into such a
rest of the ingredients and cook on a medium
delectable treat. With hints of maple, coffee and
heat for about 20 minutes, stirring regularly to
a sweet smokiness, it sits proud atop some fried
avoid it sticking to the pan. After the 20 minutes,
1 Preheat your oven to 180˚C/160˚C fan/gas
eggs and sourdough for a tasty brunch. It makes
check the consistency: it should be a glossy,
mark 4. To make the easy cheese sauce, simply
enough for four rarebits, or serve in a bowl with
jammy texture. If there is still a lot of liquid, just
place everything in a bowl and mix together until
some cheese, pickles and flatbread. There are
keep reducing until it’s thick.
well incorporated. Toast the slices of bread, then
countless ways to serve this versatile creation.
4 Allow to cool slightly before digging in. This
spread generously with chorizo jam.
How will you eat yours?”
is best served at room temperature or slightly
1 tbsp Dijon or prepared English mustard
2 Cover the jam with a handful of baby spinach, then spoon over some cheese sauce to cover. Place the bread on a lined tray and bake in the oven for 15 minutes, until the cheese sauce is bubbling and turning brown. This may take a little
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warm. Store in the fridge for up to one week. 250g chorizo 1 medium or large onion (150–200g) 2 garlic cloves, crushed 50g muscovado sugar
Per Serving 243kcals, 16g fat (6g saturated), 13.9g carbs, 11.2g sugars, 10.4g protein, 0.6g fibre, 0.547g sodium
x Easy Food 79
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Turkish eggs menemen Serves 2 hungry people “A vibrant, beautiful dish, this is ideal as a brunch or supper. This is perhaps our single most popular dish on our menu. I first came across a
For the onion chilli herb mix: ½ small or medium red onion 1 medium red chilli 20g fresh mint 20g fresh parsley 10g fresh dill or coriander
version of it when working in Julio in Melbourne and then was lucky enough to visit Istanbul to try the authentic version as the locals eat it. This version is our own take on it. It really is a taste
For the Feta yoghurt: 50g Feta 100g plain yoghurt
sensation, with the spinach and herbs adding so much freshness and vibrancy to counterbalance
1 For the onion chilli herb mix, cut the red onion
the richness of the eggs.”
into the finest dice you can manage – ideally about the size of the head of a match!
300g Brother Hubbard tomato and pepper sauce (or tomato relish) 4 eggs 50ml cream Salt and black pepper Olive oil 4 slices of good bread Knob of butter, softened 2 small handfuls of baby spinach leaves 6-8 Kalamata olives, pitted and sliced (optional)
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2 Cut the top off the chilli, remove the seeds with a teaspoon and then dice the chilli very finely too, similar in size to the onion. Finely chop the stems of the herbs (except the mint), then give the leafy bits a medium chop. Mix the onion, chilli and herbs together and set aside.
Heat a frying pan over a medium-high heat. When it’s good and hot, add a dash of olive oil. You should be warming your plates and toasting your bread at this point too. Pour in the eggs and let them sit for about 20 seconds before stirring to scramble them. This dish is to be cooked very quickly, so keep scrambling. When they are nearly fully cooked but the egg is still glistening, add the tomato and pepper sauce, mixing well, and scramble further for another 20-30 seconds. 5 To serve, spread the toast with some butter or a drizzle of olive oil and put on each warm plate with a small handful of baby spinach leaves on top. Divide the scrambled eggs between each plate. Top with a dessertspoon of the Feta yoghurt, scatter over the sliced olives, if using, and finish with a few spoons of the onion chilli herb mix.
3 Crumble the Feta into the yoghurt and adding some black pepper (you don’t need salt because the Feta is already quite salty). 4 Crack the eggs into a bowl with the cream.
Per Serving 431kcals, 25.5g fat (12.1g saturated), 29.7g carbs, 12.1g sugars, 23.1g protein, 5g fibre, 1.256g sodium
Whisk well and add a little salt and pepper.
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cooking for fun brunch
Baklava French toast Serves 2 “This is a thoroughly delicious and somewhat indulgent breakfast – a particular treat for a Sunday morning, perhaps? Looking for inspiration from the Middle East, we wanted to add something a bit special from the region, so we got the idea of using a baklava-style filling. You get the wonderful texture of the French toast, the juicy flesh of the roasted fruit and the crunchy, nutty sweetness of the baklava filling, all counterbalanced by the Mascarpone. Try to use muscovado sugar if you can, as it has such a depth of flavour, but any brown sugar will do.” 2 red dessert apples or pears (or a mix of both), cored and cut into 4–6 wedges 100g muscovado sugar 75g walnuts, roughly chopped 1 tsp ground cinnamon 15g butter, melted Sunflower or rapeseed oil 2 eggs 100ml cream Seeds from ½ vanilla pod or 1 tsp vanilla extract 4 thick slices of day-old bread (brioche or a light sourdough are ideal) 4 dessertspoons of Mascarpone A few sprigs of fresh mint A handful of pomegranate seeds (optional) 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Line a baking tray with non-stick baking paper. 2 First, roast the apples or pears. Toss the wedges in a bowl with 50g of the muscovado sugar. Turn the fruit out onto the lined baking tray
not to the extent that the bread will fall apart. I
toast off quickly on both sides in the frying
and pop in the oven. Check after 15 minutes –
recommend letting it sit in the egg mix for 20–30
pan – repeating for all of the slices, essentially
the wedges should be nicely soft but still holding
seconds, then turn the bread over and repeat on
sealing them – and then place the bread on a
their shape. Roast for longer if need be, then put
the other side.
lined baking tray and finish in the oven for about
to one side (we serve the fruit warm as opposed
6 Lift out the bread, shaking off the excess egg,
10 minutes at 180˚C/160˚C fan/gas mark 4, until
to piping hot out of the oven). There will be a
and put it in the hot frying pan. Fry, shaking it
cooked through.
lovely caramel around the fruit that you’ll want to
loose after the first 15–20 seconds, and cook
7 Place two slices of French toast on each
drizzle over the finished dish.
for 2–4 minutes, until it’s decently browned
warm plate or in a wide bowl. Put two
3 Next, make the baklava by mixing the walnuts
underneath. Turn over and repeat with the other
dessertspoons of the Mascarpone on top, then
with the remaining 50g of muscovado sugar and
side. The bread should be lightly browned and
crumble over two dessertspoons of the baklava.
the cinnamon in a bowl. Pour over the melted
the egg mix cooked through but not overcooked.
Divide the roasted fruit wedges over the toast.
butter, stir to combine and put to one side.
If you think it needs more time, turn down the
Finish by drizzling some of the caramel from the
4 Place a frying pan over a medium heat and
heat to low and let it sit until you feel it’s done
baking tray over the toast and scattering over
add a little oil. While that’s heating up, crack
(check by squeezing the bread or even cutting
some torn fresh mint and pomegranate seeds,
your eggs into a bowl and whisk really well with
through to the centre and seeing if it’s still too
if using.
the cream and vanilla. Pour this into a wide pan
wet in the middle). If cooking more than one
or bowl so that you can dip the bread in it easily.
portion, place the cooked French toast in a low
5 Dip each slice of bread into the egg mix. Be
oven to keep warm and repeat with the other
patient, as you want the egg to fully soak in but
portions. An alternative would be to cook the
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Per Serving 783kcals, 39.1g fat (10.1g saturated), 96.7g carbs, 74.4g sugars, 20g protein, 9.3g fibre, 0.28g sodium
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250ml water Zest of 2 oranges or 1 tsp orange blossom water 1 Preheat your oven to 170˚C/150˚C fan/gas mark 3. Melt the butter gently and set aside. 2 Roughly chop the walnuts until it resembles gravel, then mix in a bowl with the icing sugar, orange zest, cinnamon and cardamom. 3 Brush a 21cm x 31cm baking tin with some of the melted butter. To build the baklava, start by placing one layer of filo in the base of the tin. Brush with melted butter and add another layer of filo. Continue this process until you have used 10 sheets of the filo pastry. 4 After you’ve made 10 layers, add a layer of the walnut, sugar and spice mixture, using all of the mix to form the layer. The baklava doesn’t need much of this mixture, but it should be an even layer 2–3cm thick all the way across the tin. 5 Now make the cap by adding the next sheet of filo and brushing with butter. Repeat until another 10 layers are completed, finishing with a last layer of butter. 6 Carefully cut the baklava into a neat diagonal or square pattern in the tin before baking – a small, serrated knife is best for this job. You want to end up with diamonds or squares about 3cm long on each side. 7 Place in the oven and cook for 30 minutes, then increase the heat to 200˚C/180˚C fan/gas mark 6 and bake for another 8-10 minutes, until it’s light golden on top. (If you have a fan oven, I recommend putting a wire rack on top of the baklava as it bakes, as oftentimes the fan can blow some of the filo pastry around.) While the baklava is baking, place the sugar in a small saucepan with the water and the orange zest or orange blossom water. Slowly bring to a simmer, stirring. Continue to simmer until all the sugar has dissolved and the syrup is clear. 8 As soon as the baklava comes out of the oven, gently but liberally brush with plenty of the orange sugar syrup and then leave to cool. At this stage you may need to redo the
Walnut and orange blossom baklava Makes 10-12 portions “Baklava bought in shops can often taste old and dull and pales in comparison to a fresh, homemade version. It’s often a revelation when
125g butter 125g walnuts 50g icing sugar Zest of 2 oranges 2 tsp ground cinnamon 1 tsp ground cardamom 1 packet of filo pastry (20 sheets)
people try a homemade version and it always gets a great response when we serve it as part of our dessert platter for our Middle East Feast.”
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For the syrup: 250g caster sugar
original cuts to ease the individual baklava pieces from the tray. 9 The baklava keeps well if stored in an airtight container. It will be at its best for 3-4 days, but will be perfectly fine for up to a week or longer.
Per Serving 302kcals, 16g fat (6g saturated), 38.3g carbs, 25.1g sugars, 4.2g protein, 1.4g fibre, 0.169g sodium
FEBRUARY 2017
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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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Vietnamese chicken salad Serves 4 For the dressing: 4 garlic cloves, crushed 2 tbsp rice vinegar 4 tbsp fish sauce 2 tbsp brown sugar 6 tbsp lime juice 6 tbsp vegetable oil 3 red chillies, deseeded and finely chopped For the salad: 170g rice noodles 400g leftover Poulet Bonne Femme rotisserie chicken or other free range 84 Easy Food
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chicken, shredded 4 large carrots, grated Âź head of cabbage, shredded Handful of fresh coriander, chopped Handful of fresh mint, chopped 3 spring onions, chopped
1 Whizz the garlic, rice vinegar, fish sauce, sugar, lime juice and oil together in a food processor until smooth. Stir in the chopped red chillies. 2 Break the rice noodles into 3cm lengths. Soak in a large bowl of cold water for 15-20 minutes or until softened, then drain. 3 Heat one tablespoon of the dressing in a
MAKE IT YOURS: Add more heat by leaving the seeds in the chillies.
large pan over a medium-high heat. Add the noodles and cook for 5-6 minutes, then remove to a bowl. 4 In a large salad bowl, combine the chicken, noodles, vegetables, fresh herbs and remaining dressing. Toss to coat everything evenly, then serve. Per Serving 483kcals, 18.8g fat (2.3g saturated), 29.6g carbs, 9.8g sugars, 46.3g protein, 4.3g fibre, 0.864g sodium
x FEBRUARY 2017
18/01/2017 17:36
cooking for fun local food
EAT Ireland Recipe Editor Jocelyn Doyle gets nostalgic about her chicken dinner
M
y mother has always spoken about the roast chicken dinners of her childhood with wistful reverence. Chicken tasted different back then, she says; eaten far less often than it is these days, it was a real treat rather than a weekly staple, and was reliably juicy and full of flavour. As chicken has increased in popularity, more and more shortcuts have been taken to meet rising demand and, while today’s chicken might be “cheap and cheerful,” I wonder whether we’ve sacrificed some of what made it so special. I meet Sara Mitchell of Poulet Bonne Femme in their Monkstown location, tucked inside the food-filled surroundings of Avoca, and we sit down over coffees to chat about what makes their free range Irish rotisserie chicken so delicious. PBF was launched at Dun Laoghaire’s farmers’ market in 2009. Originally intended as a temporary income for Sara and her husband, Gavin, the enterprise grew wings (if you’ll pardon the pun) and took off in a way they could never have imagined — especially considering that this was in the depths of the recession, and PBF sold only free range chickens which cost significantly more than their supermarket counterpoints. So what made Sara and Gavin opt for free range in the first place? “The biggest driver, for me, was definitely the flavour. Free range birds are reared outdoors and they have a much better flavour as a result. I even find that stock made from free range chicken bones has a superior taste. There are also the moral implications, of course: Hugh FearnleyWhittingstall had just done his exposé
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on battery-farmed chicken and it had opened my eyes.” I ask whether they had found it more difficult to sell free range birds when there was much cheaper chicken available. “Not really,” she muses. “It makes us stand out in the market. We’re really about providing the best quality meat we can get, so we think of ourselves as high quality, rather than high end. A few people did ask why they should pay ¤12.50 for a chicken when they could get one for ¤4.50 in the supermarket, but I would always tell them to taste ours and see why it was worth more. Almost all of those customers were converted. It’s also important to point out that one of our large chickens will feed six people, as they don’t shrink in the oven, so from that perspective they really aren’t expensive.” Since then, the business has gone from strength to strength, opening in a number of Avoca outlets and, in November last year, in Dundrum Town Centre. With plans to open in UCD in just a few weeks, and discussions continuing around launching in the UK, I wonder whether their customer has changed since those early days? “When we started, we only sold whole, half or quarter chickens, so it was very much a grocery stop. Since then, we’ve diversified into other meats — ham, porchetta, beef and lamb — and started making sandwiches at lunchtime. We also do a range of side dishes, so now you can pick up roast potatoes and gravy and have your whole dinner covered, and we make a wholesome chicken noodle soup using stock made from the carcasses. These days, our customers range from school kids to 90-year-old women, plus a lot of sports players who
love the high protein content. Irish people are becoming more aware of where their meat is coming from, and making an ethical choice is increasingly relevant.” So what is it about Poulet’s rotisserie chicken that has everyone hooked? Sara puts it simply: “It reminds me of how chicken used to taste when I was young, and makes me remember my Mum’s roast chicken dinners. People aged around 50 and older remark on that a lot, that it tastes just like the chicken of their youth.” With a consummate poultry professional like Sara on the same team as my mother, I can’t help but agree: it’s well worth eating chicken a little less often and enjoying the luxury of a plump, flavoursome bird when I do. www.pouletbonnefemme.com I’ve taken advantage of the size of a PBF chicken for the recipe, left; the last time I picked up one of their birds from Avoca in Kilmacanogue, I had plenty of leftovers, and this salad is one of my favorite ways to re-purpose them. Fresh, zingy and packed full of goodness, it’s a great option for lunch or a light supper — and, of course, I recommend using a plump free range chicken for maximum flavour. Easy Food 85
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18/01/2017 19:14
kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
88-94 IN THIS SECTION
READER RECIPE P88
Reader Chloë Whelan shares her favourite cupcake recipe
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FLIPPING OUT P90
Our Home Economics expert is here to ensure we're all set for Pancake Tuesday
EASY JUNIORS P93
Have some fun this Pancake Tuesday with this handy pancake art!
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Reader Recipe Chloë Whelan from Wicklow shares her favourite cupcake recipe Black bottom cupcakes Makes 12
Chloë says, “I’m 16 years old, I live in Wicklow and sell my cakes at a market in Red Cross during the summer months. I love baking and making recipes my own. These black bottom cupcakes are one of my favourite bakes; they’re quick and easy, but still look like they involved a lot of work! They are a real family favourite with rich, chocolatey bases that look great against the white cream cheese.”
For the chocolate base: 190g plain flour 120g caster sugar 40g cocoa powder 40ml sunflower oil 100ml water 1 egg 1½ tsp white vinegar ½ tsp bicarbonate of soda For the cheesecake filling: 150g cream cheese, at room temperature 60g caster sugar 1 egg 100g dark chocolate chips For the cream cheese icing: 300g icing sugar 50g butter, at room temperature 125g cream cheese, at room temperature
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1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Lne a 12-hole muffin tin with cupcake cases. 2 In a bowl, combine all of the ingredients for the chocolate base. Beat together until the mixture is well combined. 3 Use this mixture to half-fill the cupcake cases. Set aside. 4 In a bowl, combine all of the ingredients for the cheesecake filling except for the chocolate chips. Beat until the mixture becomes light and airy. 5 Pour the cream cheese filling on top of the chocolate bases. Sprinkle the chocolate chips over the top of each cupcake. 6 Bake in the oven for 20 minutes or until the cream cheese topping has cracked slightly. 7 Set the cupcakes aside to cool. 8 Make the cream cheese icing by beating all of the ingredients together for five minutes on a low speed. 9 When the cupcakes have cooled, add the icing and decorate as desired. Per Serving 412kcals, 18.3g fat (9.7g saturated), 59.4g carbs, 44g sugars, 5.6g protein, 1.7g fibre, 0.162g sodium
FEBRUARY 2017
18/01/2017 17:37
Special Menus
FROM ¤40 Bookings now being taken
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AUTHENTIC INDIAN FLAVOURS FRESHLY GROUND SPICES LOCALLY-SOURCED MEATS AND VEGETABLES Enjoy fresh, funky Indian street food from multi-award-winning Chef Sunil Ghai and Benny Jacob in a relaxed, fun atmosphere that marries Dublin with Bollywood and the foodie streets of North India. Diners can choose between
gupshup (small plates), tandoori chakhna (chops and game) and desi khana (curries and biryani), all tied together with traditional zingy pickle and contemporary twists on classical Indian condiments and sides.
As we say in Hindi, Attithi Devo Bhavo: ‘Guest Is God’, and we always feed our God with pure food.
OPENING HOURS Monday 5:00pm to 10:30pm Tuesday – Friday 12:00pm to 2:45pm and 5:00pm to 10:30pm Saturday 5:00pm to 10:30pm Sunday 3:00pm to 10:00pm 43 Camden Street Dublin 2 01 555 7755
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Home Economics Masterclass
Flipping OUT Maria Hickey of Mayfield Community School, Co. Cork and ATHE National President gets set for Pancake Tuesday
90 Easy Food
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kids’ kitchen home ec
Maria Hickey
EGGS Free range organic eggs are the best choice for making pancakes. Egg whites can be used on their own if a person is watching the fat content or cholesterol level of their food.
T UE
S
hrove Tuesday — otherwise known as Pancake Tuesday or Mardi Gras — will be celebrated on Tuesday 28th February, 2017. Pancake Tuesday is traditionally the day before Ash Wednesday, upon which Christians celebrate the final feast before the fasting time of Lent. People all over the world celebrate by eating pancakes on this day; they are the traditional choice of food because they are a way of using up rich, perishable foods such as milk and eggs. There are two different types of pancake; the European crêpe and the Americanstyle fluffy pancake. The crêpe is a flat, thin pancake generally cooked in a special frying pan, while an American pancake has a raising agent included and is therefore thicker and generally smaller than a crêpe. Pancakes are one the most versatile dishes that a person can cook, and can be eaten all year round. However, Pancake Tuesday is the best day to celebrate all things pancake. Grab your ingredients, your favourite toppings and your frying pan and enjoy the celebrations.
KEY INGREDIENTS MILK All types of milk can be used depending on personal taste and/or dietary requirements, including whole, low fat, skimmed, almond and soya. However, it is said that buttermilk makes the fluffiest and tastiest pancakes. FLOUR Plain flour is the best flour to use for both crêpes and American pancakes. When making the American ones, simply add a teaspoon of baking powder instead of using self-raising flour as this makes the pancakes much fluffier. For a healthier option, using wholemeal flour will increase the nutritional value of the pancakes by increasing the fibre content. Coeliacs can use gluten-free plain flour.
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P a nScDaAYk e
KEY EQUIPMENT
BASIC CRÊPES
Pancakes are generally cooked on a frying pan or a special crêpe pan. If using a frying pan, make sure it is non-stick, clean and well-oiled before beginning to prevent the pancakes from sticking. A crêpe pan is a very thin pan that comes with a spreader (see above), allowing for the mixture to be spread as thinly as possible.
2 large eggs 180ml milk 120ml water 120g plain flour 45g butter, melted, plus extra for frying
FILLING SUGGESTIONS • Dust with caster sugar and add a squeeze of lemon juice • Drizzle with honey and top with pecan nuts or chopped almonds • Fresh blueberries and honey • Fresh fruit with natural yoghurt or whipped cream • Stewed apples, flavoured with cinnamon and a dollop of fresh cream • Chocolate spread or chocolate chips with a scoop of ice cream • Breakfast pancakes: bacon and maple syrup or bacon and eggs • Diced chicken with salsa • Cottage cheese and sliced pineapple • Poached eggs and Hollandaise sauce
Makes 6
1 In a large bowl, whisk together all of the ingredients until smooth. Cover and refrigerate for 30 minutes. 2 Melt a knob of butter in a non-stick frying pan over a medium-high heat. 3 Ladle a little batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating. 4 Cook for 1-2 minutes, then flip and cook for another 10 seconds. Transfer to a plate and keep warm in a low oven while you repeat the process with the remaining batter, adding a little extra butter to the pan when necessary. Per Serving 166kcals, 8.6g fat (4.8g saturated), 16.9g carbs, 1.6g sugars, 5.2g protein, 0.5g fibre, 0.082g sodium
Easy Food 91
18/01/2017 17:38
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kids’ kitchen pancake art
PANCAKE PERFECTION Have some fun this Pancake Tuesday with this handy pancake art! www.easyfood.ie
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Easy Food 93
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juniors
:-)
Easy Food
ep! and ke Cut out
TOOLS : NEED YOU’LL e mixing
1
2
3
4
5
6
7
8
Larg Whisk Sieve bowl g ck fryin Non-sti le or d a L pan a oon, or tablesp le tt o b y squeez
Easy pancakes Makes 10
For the pancake batter: 200g self-raising flour, sifted 50g caster sugar Pinch of salt 2 eggs, beaten 250ml milk Butter, for cooking 1 Whisk the flour, sugar and salt together in a large mixing bowl. 2 In a separate bowl, beat the eggs and milk together. Pour the wet ingredients into the dry and whisk until smooth. 3 Leave to sit for 30 minutes before cooking. 4 Heat some butter in a non-stick frying pan over a medium-high heat. 5 Fill a tablespoon with batter and carefully drizzle batter onto the griddle to make two big, round eyes and a happy smile, or fill a squeezy bottle with the batter for easier decorating to make a dog, a heart or a star. 6 Fill out the design and cook until bubbles begin to form. 7 Spoon batter over the eyes and mouth to make a regular round pancake. 8 Cook the pancake until bubbles begin to form and break. Carefully flip the pancake and cook for another 30 seconds until the other side is lightly golden brown. Per Serving 82kcals, 2.8g fat (1.6g saturated), 11.1g carbs, 1.4g sugars, 2.9g protein, 0g fibre, 0.048g sodium
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make it healthy! 96-110
GIVE YOUR BODY THE LOVE IT DESERVES
IN THIS SECTION
VEGGIE KIDS! P96
Healthy, wholesome and (most importantly) tasty meal ideas for young vegetarian eaters
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OH MY GOODNESS! P104 Blogger Aoife Howard enjoys a healthy Pancake Tuesday
GLUTEN-FREE HIGH-FIBRE P106
These coeliac-friendly meals will ensure you get enough fibre in your gluten-free diet
Easy Food 95
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From Vegetarian Food for Healthy Kids by Nicola Graimes Š Nourish Books 2016. Commissioned photography by Tony Briscoe
VEGGIE
!
Healthy, wholesome and (most importantly) tasty meal ideas for young vegetarian eaters
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make it healthy! kids’ meat-free meals
WHAT DO VEGGIE
KIDS NEED?
Recipes and images extracted from Vegetarian Food for Healthy Kids by Nicola Graimes © Nicola Graimes 2016 published by Nourish Books, London Paperback ¤15/£12.99
A varied, balanced vegetarian diet can provide all the nutrients your child needs, but it’s advisable to be aware that the following nutrients are not as richly available in a meat-free diet as they are in one that contains animal produce or fish.
Omega-3 fats
Much has been reported of the health benefits of omega-3 fatty acids on the brain, skin, joints and heart. The active components DHA, EPA and GLA can be found in certain vegetarian foods, especially the examples
Vitamin B12
Important for healthy blood, growth and brain function as well as energy metabolism – so essential for
below, although those found in fish oils are more potent.
children and adults – this vitamin is found in beneficial
It is for this reason that some dieticians recommend
amounts in animal products, but you can also find it in
vegetarians take an omega-3 supplement.
plant-based foods, albeit in smaller quantities.
Good veggie sources: walnuts, hemp seeds, chia seeds,
Good veggie sources: dairy products, eggs, yeast,
flaxseeds, rapeseeds, green leafy vegetables, and
yeast extract, fortified breakfast cereals and bread,
fortified eggs and milk.
tofu and soya products.
Iron
Iron deficiency is extremely common and not just among vegetarians. Iron is essential for healthy oxygenated red blood cells and a lack of the mineral may show itself as tiredness, irritability, poor concentration and development. It’s worth noting that iron from animal sources is more readily absorbed by the body than that found in eggs and plant foods. That said, eating or drinking something rich in vitamin C, such as a glass of fresh orange juice, or fruit and vegetables, at the same time as eating a vegetarian iron-rich meal will certainly help boost absorption of the mineral. Good veggie sources: eggs, beans, lentils, nuts, seeds, oatmeal, fortified breakfast cereals and bread, molasses, nutritional yeast flakes, green leafy vegetables and dried fruit.
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Sp dy fiing ideas
• Mix together 2 tsp tahini with 1 finely chopped date and place in a pitta bread with falafel, rocket leaves and alfalfa sprouts. • Grate 30g smoked tofu/beancurd and combine with 1 small grated carrot and 1 chopped spring onion. Spread hummus over a soft tortilla, top with the tofu/beancurd mixture and salad leaves and roll up. • Mix together 30g grated hard cheese with ½ a grated apple and 1 tsp of either tomato or onion chutney. • Mash together 1 tbsp nut butter of choice, 1 teaspoon tahini and 1 small banana. • Mix together 2 tbsp cream cheese, 1 tsp ground linseeds/flaxseeds and 2 chopped sundried tomatoes. Instead of the tomatoes, add chopped fig or grated cucumber and mint. • Put 60g sundried tomatoes (in oil) in a mini food processor with 1 tbsp of oil from the jar, 1 tbsp tahini and the juice of 1 lime. Blitz to a smooth paste. Serve with crumbled Feta. • Mash ½ avocado with 1 tbsp lime juice and a few chopped basil leaves. Serve in a wholegrain pitta with slices of grilled Halloumi or grated hard-boiled egg.
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FEBRUARY 2017
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make it healthy! kids’ meat-free meals
Lunchtime ros Serves 2
2 wholegrain crusty seeded rolls Extra-virgin olive oil, for brushing 3 tbsp tomato pesto 1 handful of rocket leaves 4 slices of roasted pepper from a jar, drained 125g ball of Mozzarella, drained, patted dry and sliced 1 Using a bread knife, carefully slice the top off each roll to make two lids. Pull out the soft bread inside, leaving a 1cm bread shell. Lightly brush the inside of each roll with oil. 2 Put the soft bread into a mini food processor and pulse into breadcrumbs. Mix half of the crumbs with the pesto (the remaining crumbs can be saved for use in another recipe). 3 Place a layer of rocket in the bottom of each roll and add some pesto crumbs and red pepper. Top with a layer of Mozzarella and then the remaining crumbs and rocket. 4 Place the lids on top and wrap each roll tightly in cling film. Press down lightly and leave in the fridge for at least 30 minutes, or longer if making the night before. Per Serving 431kcals, 23g fat (5.1g saturated), 38g carbs, 3.6g sugars, 16.4g protein, 6.7g fibre, 0.575g sodium
Veggie bangers wi onion gravy Serves 4
1 egg, lightly beaten 2 tbsp sunflower oil Black pepper
OD: HERO FO ts Chestnu ntent o c The fibre means uts of chestn food starchy is th t a th mic e c ly wg has a lo stained u s g in index giv nts of amou energy.
To serve: Onion gravy Mashed potato Peas
equally into 12, then form each portion
double the quantity and then freezing the
1 Toast the pumpkin seeds in a large, dry
the frying pan over a medium heat. Add the
bangers uncooked until needed – freeze
frying pan for 3-4 minutes, tossing the pan
them on a baking tray first, then transfer to a
occasionally, until they start to colour – take
bag when frozen.”
care as they can pop in the pan. Transfer
“A family favourite, these sausages are a nutritious blend of chestnuts, pumpkin seeds and cheese. They’re good with mash and onion gravy, or served as a hotdog in a bun with relish and salad. It’s worth making
to a food processor and grind to a coarse 80g pumpkin seeds 240g cooked peeled chestnuts 125g fresh wholegrain breadcrumbs 1 onion, grated 1 tsp dried thyme 1 tbsp reduced-salt soy sauce 1 tbsp Dijon mustard 1 tbsp tomato purée 80g mature Cheddar, grated
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powder, then scrape into a mixing bowl. 2 Put the chestnuts in the food processor and blitz until finely chopped, then add to the bowl with the seeds. Stir in the remaining ingredients for the bangers until thoroughly
into a sausage shape and put them on the prepared sheet. Chill in the refrigerator for 20 minutes to firm up. 4 To cook the bangers, heat half the oil in bangers and cook for 6-8 minutes, turning occasionally, until golden all over. You may need to cook the bangers in two batches, in which case add the remaining oil. (You can also bake the bangers: simply brush them lightly in oil and cook for 20 minutes in a preheated oven at 200˚C/180˚C fan/gas mark 6.) Serve the bangers with the onion gravy, mash and peas.
combined. The mixture should hold together when pressed between your fingers. 3 Line a large baking tray with baking
Per Serving 431kcals, 20.7g fat (4.1g saturated), 48.7g carbs, 4.4g sugars, 16.4g protein, 4.1g fibre, 0.508g sodium
parchment. Divide the chestnut mixture
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OD: HERO FO ts nu Cashew s B and in m a it Rich in v alcium , esium c E, magn vide , nuts pro and iron of e c n a d an abun nts to a ie tr u n l ia benefic ee diet. meat-fr
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FEBRUARY 2017
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make it healthy! kids’ meat-free meals
Ch sy-peas cashew korma Serves 4
“More often than not, the recipes you put off testing turn out to be the best, and this is one of them. I’m not sure why I was so reluctant, but this mildly spiced curry turned out to be a real winner. The cashews boost the nutritional value as well as giving a thick creaminess to the sauce, and the Halloumi develops a wonderful soft texture when cooked in the sauce.” 80g cashew nuts 1 rounded tbsp coconut oil 1 large onion, chopped 3 garlic cloves, chopped 4cm piece of fresh root ginger, peeled and coarsely grated 2 tbsp garam masala 1 tsp turmeric 125g frozen peas 225g Halloumi, cut into 1cm cubes 6 tbsp coconut drinking milk Juice of 1 lime 2 tbsp fresh coriander, chopped Black pepper To serve:
Indian vegetable pie Serves 6-8
“I couldn’t resist adding a few spices to this hearty veggie version of shepherd’s pie, but
Brown basmati rice
for a more classic flavouring opt for herbs
1 Put the cashews in a large, dry frying pan
would all work. The sauce can be made in
over a medium heat and toast for five minutes, turning occasionally, until light golden. Tip into a mini food processor along with 100ml water and blend until smooth and creamy. 2 Meanwhile, heat the coconut oil in a saucepan over a medium heat. Add the onion and cook, covered with a lid, for five minutes until softened but not coloured, stirring occasionally to prevent sticking. Add the garlic and ginger and cook, stirring, for a further minute. 3 Put the onion mixture into a mini food processor with 100ml water and blend until smooth, then return it to the pan with the cashew nut mixture. 4 Stir in the spices, peas, Halloumi, coconut milk and 125ml water and bring almost to the boil, then turn the heat down, cover, and simmer for 8-10 minutes until the peas are tender. Stir in the lime juice and coriander, if using, and season with pepper. Serve the curry with rice. Per Serving 467kcals, 37.2g fat (21.5g saturated), 21.5g carbs, 5.6g sugars, 20.5g protein, 4.4g fibre, 0.368g sodium
instead – thyme, rosemary and parsley advance and will happily sit for a couple of
OD: HERO FO es to ta o p t e Swe hed nge-fles ra o r fo Go they s a otatoes ta sweet p e b r e h ig have a h an th t n e conte caroten ones. d re u lo co the light- lso rich in a They’re ny and ma C in m a vit . s B vitamin
and parsnips and cook, covered and stirring occasionally, for eight minutes until softened. 2 Chop three of the garlic cloves and stir into the casserole with the lentils, ginger and spices. Pour in the tomatoes. Fill the tin with water and add to the pan, then add a second tin of water. Bring to the boil, crumble in the stock
days in the refrigerator.”
cube and add the tomato purée. Stir, part-cover
2 tbsp olive oil 2 onions, finely chopped 1 celery stalk, thinly sliced 2 carrots, diced 2 parsnips, diced 6 garlic cloves, peeled and left whole 200g green lentils 2½cm piece of fresh root ginger, grated 1½-2 tbsp mild curry powder 1 tsp turmeric 1 x 400g tin of chopped tomatoes 1 vegetable stock cube 2 heaped tbsp tomato purée
the lentils are cooked.
with a lid and simmer for 20-25 minutes, or until 3 Meanwhile, preheat the oven to 220˚C/200˚C fan/gas mark 7. To make the topping, boil the sweet potatoes with the remaining garlic cloves for 10 minutes, or until tender. Drain the potatoes and return them to the pan to dry on the turned off hob. Add the butter and half the cheese and mash until smooth. 4 Season the sauce with pepper and check the flavouring, adding more curry powder if desired. Using a stick blender, partially purée the sauce – you want a combination of chunky and smooth and not too liquid. If the sauce is too runny, cook it without the lid until reduced down.
For the sweet potato topping: 4-5 large sweet potatoes, peeled and cut into large chunks 2 tbsp butter 100g mature Cheddar, grated
5 Spoon the mash on top of the sauce in the
Black pepper
turn golden.
1 Heat the oil in a large casserole over a
Per Serving 328kcals, 8.4g fat (3.1g saturated), 52.7g carbs, 6.5g sugars, 12.8g protein, 15g fibre, 0.211g sodium
pan (alternatively spoon the sauce into an ovenproof dish and top with the mash). Scatter the remaining cheese over and bake for 20-25 minutes until the top is beginning to crisp and
medium heat. Add the onions, celery, carrots
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Quinoa and Haoumi burgers Serves 4
“I like to use red quinoa to make these substantial burgers for its colour and nutty texture, but any variety will do. Likewise, do try other types of beans – maybe kidney, black beans, chickpeas or butter beans. If you want to use dried beans, factor in extra time for soaking and precooking – you’ll need about 120g.” 55g red quinoa 1 x 400g tin of borlotti beans, drained and rinsed 1 small onion, grated 2 garlic cloves, finely chopped 2 tsp dried thyme 175g Halloumi, patted dry and grated 1 egg, lightly beaten Flour, for dusting Sunflower oil, for frying
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To serve: 4 soft seedy buns, preferably wholegrain, split in half 2 tbsp mayonnaise 4 crisp lettuce leaves 2 tomatoes, sliced Corn salsa
OD: HERO FO a o Quin n-wa’, ced ‘kee n u o n ro P in is a ra g e n-fre eaning this glute m , protein te le p m co e amino es all th it provid ssary for the ce acids ne aintenance of m d n a repair , tissues y's cells the bod scles. and mu
1 Put the quinoa in a saucepan, cover with water and bring to the boil. Cover with a lid and simmer over a medium-low heat for 1518 minutes until tender, then drain well.
a medium heat. Cook the burgers for 6-8
2 Put the borlotti beans in a mixing bowl and
minutes, turning once, until golden and crisp.
roughly mash using a potato masher. Add
5 To assemble the burgers, lightly toast
the onion, garlic, thyme, Halloumi and egg,
the buns. Spread the mayonnaise over one
then stir until combined.
side of each bun and top with the lettuce,
3 Coat a plate and your hands with flour.
burgers, tomatoes and a generous spoonful
Shape the bean mixture into four burgers
of corn salsa. Top with the bun lids and serve
and dust each one with flour. Place the
immediately.
burgers on a plate and chill for 20 minutes to firm up. 4 Pour enough oil to generously cover the
Per Serving 743kcals, 22.1g fat (10.8g saturated), 98.3g carbs, 6.8g sugars, 43.5g protein, 30.6g fibre, 0.615g sodium
base of a large frying pan and heat over
FEBRUARY 2017
18/01/2017 19:17
. e m & “You e l b a t n e h c t i k e On th ” . s e t u n i m 0 2 in
Potatoes are fat-free & fab. For this tasty Thai Potato & Chicken Stir-Fry recipe and lots of healthy, quick, midweek meal ideas: potato.ie
0041_Potato_Easy Food IR.indd 1103 EF118_103_Potato Board.indd
POTATOES MORE THAN A BIT ON THE SIDE
24/08/2016 18/01/2017 14:5711:29
Goodness! OH MY
Blogger Aoife Howard has a healthy Pancake Tuesday
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FEBRUARY 2017
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with a mild nutty taste. It is a wonderful source of a whole array of essential nutrients such as copper, zinc and B vitamins. In addition, buckwheat is a great source of healthy carbohydrates and fibre.
Aoife is a medical student and food blogger. She loves to create simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com
These decadent pancakes have a crisp exterior that gives way to a heavenly, gooey, rich chocolate centre. When it comes to showering your pancakes with toppings, this is one of those rare occasions in life when more really does mean more: serve topped with yoghurt, berries and a generous drizzle of creamy nut butter for the ultimate chocolate lover’s brunch!
Brownie pancakes Makes 6 pancakes
My ardent love for brownies comes second only to my pancake obsession, so it was only a matter of time before I devised a recipe to combine the two. After all, chocolate for breakfast is surely one of the best ideas ever conceived. It is effectively having dessert for breakfast, and who wouldn't love that? As if these decadent delights couldn't get any better, they’re also incredibly simple and quick to make — a prerequisite where breakfast is concerned — and even easier to devour!
1 ripe banana 30g buckwheat flour 4 tbsp cacao powder 120ml unsweetened almond milk ½ tsp baking powder 4 tbsp maple syrup Coconut oil, for frying
BR OW N
A
t this time of the year, I always rediscover my love of pancakes — so much so that, in the last two weeks, they have quickly become one of my all-time favourite foods. I adore pancakes not just for their sweet taste and fluffy texture, but also for their association with lazy weekends. Pancakes are for those alarm-less days when there are no jobs to be done, nor essays to be written.
IE
ES AK C N PA
To serve: Fresh berries Yoghurt Nuts Nut butter 1 Mash the banana with a fork until smooth and transfer to a large bowl. 2 Add the buckwheat flour, cacao powder, almond milk, baking powder and maple syrup. Whisk well until you have a smooth batter without any lumps. 3 Heat a little coconut oil in a non-stick pan over a medium heat. Once the oil is bubbling, spoon in two tablespoons of the batter. 4 Cook for 2-3 minutes until bubbles form on the top of the pancake. Flip over and cook for a further 1-2 minutes. 5 Transfer to a plate and keep warm while you repeat the process until all the batter is used. 6 Serve with fresh berries, a generous dollop of yoghurt, sprinkle of nuts and a liberal drizzle of nut butter.
Per Serving 301kcals, 9.8g fat (7g saturated), 57.9g carbs, 31.6g sugars, 4.7g protein, 6.5g fibre, 0.055g sodium
x
Vegan ree Dairy-f e re -f n te Glu e ugar-fre s d e n fi Re in gra Whole
Brownies in the morning may seem indulgent, but with this wholesome recipe you can have your cake and eat it too, even for breakfast! These fudgy pancakes are packed full of nutritious ingredients like buckwheat flour, cacao powder and almond milk, sweetened with ripe banana and a dash of maple syrup. Despite what its name suggests, buckwheat is actually a gluten-free grain
www.easyfood.ie
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High-fibre GLUTEN-FREE
These clever coeliac-friendly meals will help to ensure that you get enough fibre from your gluten-free diet
Fruit-and-fibre overnight oats Serves 4 180g pure gluten-free rolled oats 500ml almond milk, unsweetened 1 tsp vanilla extract 1 tbsp chia seeds 3 dates, pitted 4 fresh figs
To serve: Fresh fruit, chopped
EF118_106-110_GF High-Fibre.indd 106
mixture and stir to combine. Cover and place
Honey (optional)
in the fridge overnight.
1 Combine the oats and chia seeds in a large
fresh fruit and a drizzle of honey if desired.
jar or bowl and set aside. 2 In a blender combine the almond milk, vanilla extract, dates and figs. Whizz together until fully incorporated.
One portion will provide almost one-third of your daily fibre, even before it's topped with fruit!
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3 Pour the fig and vanilla milk over the oat
4 In the morning, top each portion with extra
Per Serving 300kcals, 5.7g fat (2g saturated), 53.5g carbs, 19.2g sugars, 10.8g protein, 9.4g fibre, 0.063g sodium
x MAKE IT YOURS: If you can't find fresh figs or they're out of season, replace them with six dried figs and omit the dates.
FEBRUARY 2017
18/01/2017 17:41
make it healthy gluten-free high-fibre
Baked pea fritters
a thick paste, then stir in the gram flour,
Makes 8
bicarbonate of soda, fresh mint, dried thyme
250g frozen peas 1 tbsp olive oil, plus extra for baking 1 onion, chopped 3 garlic cloves, crushed 140g chickpea flour (also known as gram flour) 1 tsp gluten-free bicarbonate of soda 1 tbsp fresh mint, finely chopped ½ tbsp dried thyme
5 Use wet hands to divide the mixture into
Salt and black pepper
and some salt and pepper. eight equal portions. Shape each one into a patty and place each one on the prepared baking tray. Brush each one with olive oil. 6 Bake the fritters for 15-18 minutes until golden brown, flipping them halfway. Per Serving 112kcals, 3g fat (0g saturated), 17g carbs, 4.2g sugars, 5.3g protein, 5g fibre, 0.185g sodium
x
greaseproof paper. 2 Add the peas to a bowl and cover with boiling water. Leave to thaw for 1-2 minutes, then drain well. 3 Heat the olive oil in a frying pan and cook
including • Gluten-free whole grains, eat, corn kwh brown rice, quinoa, buc and gluten-free oats lly chia • Nuts and seeds, especia flour ond seeds, almonds and alm g udin incl • Cruciferous vegetables, and e broccoli, cauliflower, cabbag Brussels sprouts s, chickpeas, • Legumes, including pea beans and lentils spinach and • Leafy greens, including kale
• Fruit, including apples and
1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line a large baking tray with
fibre Coeliac-friendly foods rich in
MAKE IT YOURS: These work really well served with a simple green salad and some crumbled Feta… or try them topped with a poached egg for a delicious healthy breakfast.
the onion for 3-4 minutes. Add the garlic and cook for another 1-2 minutes. 4 Transfer the onions and garlic to a food processor and add the peas. Pulse into
pears
Top Tip:
in the ill keep These w ree r up to th en, z fridge fo o fr e b d can days an perfect m e th making rk -rich wo for fibre l o o h c s or . lunches
Two fritters will provide one-third of your daily fibre!
www.easyfood.ie
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Easy Food 107
18/01/2017 17:42
Super-simple sweet potato chilli
1 Heat the oil in a large pot over a medium
Serves 4
heat and cook the onion for 5-6 minutes until
For the chilli: 1 tbsp olive oil 1 onion, chopped Salt and black pepper 1 tbsp chilli powder 2 tsp ground cumin ½ tsp ground cinnamon 3 sweet potatoes, scrubbed and chopped into bite-sized pieces 1 x 400g jar of salsa 900ml vegetable stock 1 x 400g tin of black or kidney beans, rinsed and drained
and black pepper and add the chilli powder,
To serve: Cheddar, grated Fresh coriander, chopped Avocado, chopped Lime wedges, for squeezing
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translucent and soft. Season with some salt cumin and cinnamon. 2 Add the sweet potatoes and cook for 3-4 minutes. Add the salsa and vegetable stock. Bring to a boil over a medium-high heat, then reduce the heat to a simmer. 3 Add black beans, cover and cook for 30 minutes or until the sweet potatoes are just fork tender. 4 Ladle into serving bowls and top with
Our tips:
bre in your • Increase the amount of fi change can den sud a as , diet gradually ting. bloa and ps cause gas, cram water a day of ses glas • Drink at least 6-8 n. atio to prevent constip intake, daily • Along with adequate fibre testinal tract troin exercise helps the gas to work better. Fresh fruits • Focus on your five-a-day. and safe and vegetables are an easy en-free diet. glut way to add fibre to your
grated Cheddar, fresh coriander, avocado and lime juice. Per Serving 376kcals, 4.1g fat (0.6g saturated), 69.8g carbs, 5.1g sugars, 18.2g protein, 15.6g fibre, 0.928g sodium
Top Tip:s, this
hillie Like all c tes even s dish ta de a hen ma better w kept ad and day ahe ! e g id in the fr
One porti on contain s over half of your daily fib re!
CHRISTMASFEBRUARY ANNUAL 2016 2017
18/01/2017 17:42
make it healthy gluten-free make it healthy eating forhigh-fibre wellness
Full-of-fibre fried "rice" Serves 4
1 In a food processor, working in batches, pulse the cauliflower into rice-sized pieces. 2 Heat the oil in a large deep frying pan or wok
1 large head of cauliflower, roughly chopped, core discarded 1 tbsp rapeseed oil 3 carrots, peeled and chopped 1 onion, finely chopped 4 garlic cloves, crushed 1 x 3cm piece of fresh ginger, peeled and grated ½ a head of broccoli, chopped into florets 4 large eggs 200g frozen petits pois, thawed 1 x 200g tin of sweetcorn, drained 2 spring onions, chopped 3 tbsp tamari 1 tbsp sesame oil
over a medium-high heat. Cook the carrots and onion for 3-4 minutes, then add the garlic, ginger, and broccoli. Cook for 3-4 minutes longer until the vegetables have softened. 3 Push the vegetables over to one side of the pan. Crack the eggs into the empty space and cook through, scrambling with a wooden spoon. 4 Stir in the peas, corn, spring onions, cauliflower “rice,” tamari and sesame oil. Cook, tossing, for 2-3 minutes, then serve.
Per Serving 358kcals, 13.6g fat, (2.6g saturated), 47.5g carbs, 15.2g sugars, 18.7g protein, 13.3g fibre, 0.871g sodium
x
Easy ways to up your fibre inta ke
• Ensure you get your five por fruit and vegetables daily.
tions of
• Focus on whole grains and
make eption. Choose wholegrain versions of gluten-free bread and pas ta, brown rice, gluten-free oats and other naturally coeliac-friendly grai ns such as quinoa and buckwheat. • Include fibre-rich legume s such as kidney beans, lentils, pea s and chickpeas in your diet. • Add extra vegetables whe rever possible: it’s always easy to up the amount you include in curries, pasta dishes, stews, bakes, chillies, lasagne and plenty of other dinners. processed grains a rare exc
One portion contains almost half of your daily fibre!
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One portion contains over one-third of your daily fibre!
Buffalo chicken quinoa bowls
and set aside to cool.
Serves 4
2 Place the quinoa and stock in a medium saucepan and bring to a boil over a high
3 chicken fillets, halved lengthwise Salt and black pepper 170g quinoa, uncooked 480ml vegetable stock 180ml Buffalo wing sauce (we used Frank’s) 2 tbsp cream cheese, at room temperature 4 generous handfuls of baby spinach 250g cherry tomatoes, halved 2 avocados, sliced 1 small red onion, sliced Fresh coriander, chopped
heat. Cover, reduce to simmer and cook for
Blue cheese, crumbled (optional)
between the bowls and add the cherry
1 Place the chicken fillets in a large pot and cover with cold water. Add one heaped teaspoon of salt and bring to a simmer. Poach the chicken for 25-30 minutes or until completely cooked throughout, then transfer
15 minutes. Turn the heat off and allow to sit for five minutes. Fluff the quinoa with a fork and set aside. 3 Place the shredded chicken in a bowl with the Buffalo sauce and cream cheese. Stir to combine everything together, ensuring that the chicken is completely coated. Season with a generous crack of black pepper. 4 Into each of four bowls, place one quarter of the quinoa and a generous handful of baby spinach. Divide the Buffalo chicken tomatoes, avocados, red onion and some fresh coriander. Top with some crumbled blue cheese, if desired. Per Serving 606kcals, 32g fat (7.7g saturated), 43.2g carbs, 4.3g sugars, 38.8g protein, 11.3g fibre, 1.645g sodium
to a chopping board, shred with two forks
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CHRISTMASFEBRUARY ANNUAL 2016 2017
18/01/2017 17:43
Be inspired…
see how easy it is to enjoy everyday baking using Award Winning Juvela Gluten-free Mixes
Profiteroles Ingredients
65g (2½oz) Juvela Gluten-Free White Mix 50g (2oz) butter 125ml (5fl oz) water 2 medium eggs, lightly beaten For the filling: 100g (4oz) milk chocolate* 300ml (12fl oz) double cream, whipped 2 tbsp milk or brandy
Instructions Before you start, preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper. Place the butter and water in a pan and melt over a gentle heat, then bring to the boil. Remove from the heat and immediately stir in the Mix. Beat well until the mixture forms a ball in the pan. Allow to cool slightly, then gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg). Place small spoonfuls of the mixture onto the baking sheet and bake in a pre-heated oven for 15 - 20 minutes. When the profiteroles are well risen and golden brown remove from the oven. Make a slit in the side of each profiterole, then leave to cool on a wire rack. Meanwhile to make the sauce, put the chocolate and brandy (or milk) into a heatproof dish over a pan of hot water and heat until melted and a smooth sauce is formed. Fill the profiteroles with whipped cream and pile up on a serving plate. Pour over the chocolate sauce just before serving.
Carrot Cake Ingredients
200g (8oz) Juvela Gluten-Free Fibre Mix 1tsp baking powder* 150g (6oz) light muscovado sugar 50g (2oz) walnuts, chopped 125g (5oz) carrots, grated 1 ripe banana, mashed 4 medium eggs, beaten 150ml (6fl oz) vegetable oil
Topping and Filling: 200g (8oz) cream cheese 50g (2oz) butter 100g (4oz) icing sugar 1tsp vanilla essence To decorate: Walnut halves You will need: 1 8 inch (20cm) round cake tin, greased and base lined
Instructions Place all the ingredients into a large bowl and beat together thoroughly. Turn the mixture into the prepared tin, smooth the surface and bake in a preheated oven for 45-50 minutes until well risen and firm. Allow to cool. For the topping and filling, place all the ingredients into a bowl and blend together until smooth. If filling the cake with icing, slice the cake in half (lengthways) using a sharp knife; spread half the mixture onto the base sponge, place other half of the cake on
top and spread with the remaining cream cheese mixture and decorate with walnut halves.
Ireland’s favourite range of gluten-free foods
EF118_111_Juvela.indd 111 ROI A4 Coeliac Society ad.indd 1
18/01/2017 14:57 29/06/2016 14:24
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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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WHEN
GOOD
FOODS GO “bad”
These foods have been stuck with a bad reputation that they don’t deserve
PASTA
Eggs
WHITE RICE Some of the healthiest nations enjoy white rice at most meals, and research has shown that people who eat rice are less likely to be overweight. While white rice is more processed than brown, it is still a whole grain and a great carbohydrate option for those with coeliac disease.
Eggs are packed with protein, and having them at breakfast will keep your hunger under control longer than a carb-heavy option. Don't skip the yolks! In addition to protein, egg yolks are packed with vitamin D, phosphorus, riboflavin, choline and selenium.
Pasta made from durum wheat has a glycaemic index of 45-50, which is considered low. That means that eating pasta won’t cause a quick rise in blood sugar levels, and will keep you feeling full. The key is to keep portions to no more than 80g per person, and to pair pasta with fibre-rich vegetables and lean protein.
Gluten
Coeliac disease is a serious medical condition, and gluten intolerance can cause discomfort and pain. However, despite the current craze for glutenfree foods, the vast majority of people have no problem digesting gluten. Gluten is simply a protein found in certain grains, and is responsible for the texture of baked goods. If you don’t have a specific problem with it, you’re actually significantly better off avoiding gluten-free versions of bread and cakes, as these are often loaded with additives and extra sugars to compensate.
COFFEE
In addition to that all-important caffeine, coffee is also rich in flavonoids, known to help improve heart health. Coffee may also help to reduce the risk for type 2 diabetes, Alzheimer’s and Parkinson’s disease.
FULL-FAT DAIRY
Bread
Highly-processed bread has lost practically all of its nutrients by the time it sits on supermarket shelves, but real, homemade breads are still good for you — use goodquality, stone-ground whole wheat flour to reap the benefits. Sourdough and other yeast breads, in particular, are great for keeping your gut healthy; gut health has recently been shown to impact everything from weight to mental health.
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If you need proof that real, full-fat dairy won’t make you gain weight, just take a look at the enviably slim yet cheese-obsessed nation of France. In fact, three of the world’s biggest cheese-consuming countries — France, Italy and Greece — have some of the lowest rates of obesity and cardiovascular disease in the Western world. Cheese is chock full of protein and calcium, aids with digestion and is excellent for reducing acidity in your mouth, keeping your teeth strong.
POTATOES
Potatoes are one of the few vegetables often considered unhealthy due to their high glycaemic index, and the fact that they are so strongly associated with chips doesn’t help! However, spuds are a valuable source of brain-fuelling carbohydrates, minerals, vitamin C, B vitamins and fibre. Most of the fibre is found in the skin, so scrub rather than peel to maximise benefits.
FEBRUARY 2017
18/01/2017 19:18
KITCHEN SKILLS
EAT MORE…EGGS VITAMIN A, VITAMIN B12 AND SELENIUM KEEP THE IMMUNE SYSTEM HEALTHY
1 EGG CONTAINS:
22%
OF RDA OF SELENIUM 1 EGG CONTAINS:
15%
in a little Eggs conta st every o bit of alm need, e w t n ie nutr em the making th od! perfect fo
OF RDA OF VITAMIN B12
1 EGG CONTAINS:
HIGH QUALITY PROTEIN KEEPS YOU ENERGISED AND FEELING FULLER FOR LONGER EGGS ARE A COMPLETE SOURCE OF PROTEIN, CONTAINING ALL EIGHT ESSENTIAL AMINO ACIDS. ONE LARGE EGG CONTAINS JUST 78 CALORIES AND 6.3 GRAMS OF PROTEIN.
10%
OF THE RDA OF VITAMIN D
RICH IN HEART-HEALTHY MONOUNSATURATED AND POLYUNSATURATED FATS
I
UNUSUAL INGREDIENTS: Harissa
F YOU LOVE SPICY FOODS, harissa paste belongs in your pantry. Harissa is a fiery yet aromatic chilli paste widely used in North African and Middle Eastern cuisine. While recipes vary, harissa usually includes hot chillies (often smoked), garlic, olive oil, cumin, coriander, caraway, mint, rose petals and tomatoes. Harissa can be found in jars, tubes and tins and, due to a recent increase in popularity, it is now available in the ethnic sections of many supermarkets. Use harissa in soups and stews; blend it into hummus; use it as a marinade for meat and fish; add some to tomato sauce to liven up your pizza; toss through root vegetables before roasting them; or mix with olive oil, mayonnaise or natural yoghurt for a quick dip. We love stirring a dollop of harissa into some butter and using that for cooking, stuffing chicken fillets or spreading over the skin of a roast chicken, and we are thoroughly obsessed with harissa-scrambled eggs. However you choose to use it, just bear in mind that harissa is fiery, even for spice lovers, and a little goes a long way!
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Easy Food 115
18/01/2017 19:19
Sage advice
Sage
Herbs are more than just flavour and garnish – learn how they bring their own health benefits to the table Parsley
Improves memory function May inhibit the development of Alzheimer’s disease Beneficial for sore throats, coughs and colds. Can help reduce menopausal hot flashes and night sweats
Fights oxidation and reduces the effects of aging Helps prevent age-related macular degeneration Relieves water retention and eases bloating Kills bacteria in the mouth and reduces bad breath
Basil
Stimulates appetite Promotes healthy blood pressure and heart health Protects white blood cells Fights oxidation and reduces the effects of aging
Peppermint
Reduces pain caused by IBS Reduces bloating Helps fight nausea Helps to clear sinus and nasal congestion
Oregano
Thyme
Rich source of dietary fibre Antiseptic, antibacterial and anti-inflammatory properties Eases the symptoms of coughs and colds May slow down the growth of cancerous cells
Antiseptic and anti-fungal properties High in antixoxidants Relieves symptoms of coughs and colds Increases digestive power
Rosemary
Reduces the affects of seasonal allergies and hay fever Helps to clear sinus and nasal congestion Rich in antioxidants Eases headaches
Coriander
Dill
Eases stomach upset, nausea and indigestion Antiseptic and anaesthetic properties Reduces insomnia and aids better sleep Helps to encourage lactation 116 Easy Food
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Tarragon
Relieves toothache Lowers blood sugar levels Reduces insomnia and aids better sleep Helps to regulate the menstrual cycle
Keeps bones healthy and strong May inhibit the development of Alzheimer’s disease Reduces the affects of seasonal allergies and hay fever Helps to regulate the menstrual cycle
FEBRUARY 2017
18/01/2017 19:19
QUICK TIP
Breading without the mess
C
OATING INGREDIENTS in flour, egg and breadcrumbs is a time-honoured, effective method, but it can leave your hands — and kitchen — covered in sticky, clumpy goo. Follow this simple technique to avoid the mess. 1 Arrange your ingredients from left to your right in this order: the food you want to coat in breadcrumbs (in this example, chicken fillets), then flour, then egg, then breadcrumbs. Place a clean plate at the far right. 2 You will be working from left to right, using your left hand as your ‘dry’ hand and your right hand as your ‘wet’. 3 Using your left (dry) hand, turn the chicken in the flour to coat both sides, then drop it into the bowl of egg. 4 Using your right (wet) hand, turn the chicken to coat in the egg. Shake off the excess, then drop it into the breadcrumbs. 5 Using your left (dry) hand, turn the chicken in the breadcrumbs to coat both sides. Shake off the excess breadcrumbs, then transfer the coated chicken to the clean plate. 6 Repeat these steps with the remaining chicken, ensuring not to muddle up your two hands!
Perfect protein
Three easy steps to ensure your meat and fish is perfect every time TEMPER Take meat and fish out of the fridge 20-30 minutes before cooking. This helps the protein cook more evenly, keeping it tender and juicy. DRY Pat your meat or fish with kitchen paper until thoroughly dry before adding it to a hot pan. This will ensure a good crust. REST Allow meat or fish to rest for 8-10 minutes after cooking so that the juices can redistribute.
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FUN FOOD FACT
The top part of broccoli is actually made up of tiny baby flowers that haven’t opened yet. Once the flowers open, the broccoli tastes bitter.
Easy Food 117
19/01/2017 13:36
know-how KITCHEN
Learn all you need to know about the advantages of induction hobs
While gas and electric were once the only ways to cook, we now have a new faster, safer, more energy efficient, easier-to-clean solution. The induction hob is master of the quick change — delicate enough to melt butter and chocolate gently, but powerful enough to bring six cups of water to a boil in just three minutes. Induction hobs look the very same as their ceramic alternatives, but the technology inside them is vastly different. Coils inside each induction hob generate a magnetic field when a suitable pot or pan is placed over this coil, the magnetic field causes the pan to heat. The hob itself doesn't create heat — the heat is generated in the base of the pot itself.
on its base. If the magnet sticks to the base all the way out to the edge of the pan, it will work, meaning that your favourite family heirloom saucepans handed down through generations can still be used once they pass this simple test. ADVANTAGES • Extremely fast, responsive and controllable: you can heat water in an moment, or instantly stop milk from boiling over. • More energy efficient: boil your kettle more cheaply on an induction hob than in your electric kettle!
• Safer: the surface of the hob around the pot does not get warm, so is much more suitable for stray fingers from small cooks. • Easier to clean: because the surface beyond the pot does not get warm, liquids and foods don’t burn on as they would on a ceramic hob, meaning that spills can be cleaned up quickly and easily. OPTIONAL EXTRA FEATURES Some induction hobs are available with touch sensitive controls, leaving their surface completely smooth and thus allowing for extremely easy cleaning. The lack of raised knobs or dials allows for more space on the hob and also eliminates the possibility of a pot melting the dials if they were to accidentally touch during cooking. Most touch sensitive hobs are supplied with a “child lock” to ensure that the hob is not accidentally turned on, making them safer in the kitchen. A model with flex induction will allow you to heat pans of any size, positioned anywhere in the zone; for example, three small pans could be used in the same space that would only serve two on a ceramic hob. The flex induction zone is also ideal for over-sized pans or a long fish kettle. An induction hob with a power boost zone makes it even faster, increasing the power of your cooking zone by up to 50 percent. This is the perfect option for fast heating, such as bringing water to a boil quickly.
It is important to realise that only pots and pans made from a ferrous metal can be used on an induction hob; nonmagnetic pans made from materials such as glass or aluminium will not function. If you are unsure whether one of your pots will work on an induction hob, you can check by placing a magnet
118 Easy Food
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FEBRUARY 2017
18/01/2017 19:20
IN THE NEXT ISSUE...
TAKE A CULINARY TOUR OF THE COUNTRY WITH THE MARCH ISSUE OF EASY FOOD!
Who will be the winner of Celebrity MasterChef Ireland? Stay tuned! We’ll be bringing you part two of our special feature on the Celebrity MasterChef contestants and their recipes. The March issue will feature the series’ winner, along with their top kitchen tips and all the behindthe-scenes news from the show.
ON SALE FEBRUARY 28TH INSIDE...
> Gluten-free baking knowledge > Test your Irish food oking > Easy kid-friendly co ons > Slow cooker creati ts > Mother’s Day trea digestion > Eating for healthy b > New ideas for lam
EF118_119_In the next issue.indd 119
18/01/2017 19:20
Tip:
Top oach ant to p e u If yo w ce, mak gs at on g to e h le g ip u mult ig eno pan is b gs r g u e o y e th re f su ll o odate a Work in accomm g them. in d w ro c t ck each u o ra h C it . w cessary e n if efore s e batch saucer b its own to the to in in g m g e e d slip th n a r each rt o F ta you s e next. th r e ft a a ne d an extr water o l egg, ad a n io it e d ad nds to th 30 seco g time. in k o co
Poached EGGS-QUISITELY
Enjoy perfect poached eggs every time with our easy step-by-step guide Perfect poached eggs Makes 1 poached egg
Water 1 large egg 1 tbsp vinegar Salt and black pepper 1 Fill a saucepan with about 5cm of water and bring to a boil. 2 Once boiling, reduce the heat and let the water settle into a gentle simmer. You should see bubbles coming up to the surface, but it shouldn't be rolling. 3 Add the vinegar to the water. This isn't strictly necessary, but it helps the egg white stay together and cook in a more compact shape. 4 Carefully crack the egg into a saucer or ramekin.
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5 Use a slotted spoon to stir the water in a circle, forming a whirlpool in the centre. 6 Very gently and carefully, slip the egg into the centre of the whirlpool. Make sure the water is at a bare simmer. 7 Cook for 3-4 minutes for a firm white and a runny yolk, or until done to your liking. 8 Use a slotted spoon to remove the egg from the water. Pat dry lightly with kitchen paper. 9 Season the poached egg with sea salt and cracked black pepper. Eat immediately as part of a healthy breakfast, lunch or dinner.
Per Serving 72kcals, 5g fat (1.6g saturated), 0.4g carbs, 0g sugars, 6.3g protein, 0g fibre, 0.07g sodium
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2017 CHRISTMASFEBRUARY ANNUAL 2016
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Top tip
This recipe works just as well with a slow cooker. Just cook on a high setting for four hours, or on low for eight hours.
Handful of chives For the cabbage: 1 head of cabbage, chopped Generous splash of olive oil Salt and black pepper 4 slices of pancetta
Saman a Mumba OXTAIL WITH CABBAGE AND MASH Serves 6 9 x 8cm pieces of oxtail 3 heads of garlic, cloves crushed 1 onion, sliced 1 tbsp smoked paprika 1 tsp cayenne pepper 2 tbsp mixed dried herbs 1 tsp chilli flakes 1 tbsp chilli powder 350ml beef stock 1 tin of tomato purĂŠe 2 x 400g tins of chopped tomatoes 1 Oxo cube 1 bay leaf For the mash: 4 Yukon gold or russet potatoes, peeled and chopped 150g butter 240ml double cream
1 Place a pressure cooker pot with 120ml of warm water on to a high heat. Add the oxtail, two-thirds of the garlic, the onion and some salt and pepper. 2 Leave the lid off the pressure cooker and cook the meat in the water. As the water evaporates, the oxtail will begin to sear in its own fat. Stir continually; the meat should be sticking to the bottom of the pan. 3 When the meat begins to brown and the onion has softened, add the smoked paprika, cayenne, mixed dried herbs, chilli flakes and chilli powder. Continue to stir for one minute. 4 Add the beef stock and enough water to almost cover the oxtail. Add the tomato purĂŠe, one tin of the tomatoes, the Oxo cube and the bay leaf. Set the pressure cooker to the highest setting and cover with a lid. Leave to cook for 55 minutes. 5 Add the potatoes to a pot of boiling water and cook for 10-15 minutes or until soft. Drain and set aside. 6 In a small pan, melt the butter over a very low heat. Add the remaining garlic and cook
until the butter becomes a beautiful rich colour. Add the double cream. 7 Once potatoes are ready, stir in the garlic butter. Add additional butter if necessary and top with chives. 8 Cook the cabbage with a little water over a high heat until just softened. Drain the juices from the second tin of tomatoes and add to the cabbage with a splash of olive oil and some salt and pepper. Cook over a medium heat until the cabbage reaches your desired degree of softness. 9 To serve, place the mash in the middle of each serving plate and top with the cabbage. Stack the oxtail on top of the cabbage. Drizzle with the sauce and place crispy pancetta slices at angles over the top.
Per Serving 800kcals, 48.4g fat (26.7g saturated), 42.1g carbs, 11.1g sugars, 52g protein, 9.9g fibre, 0.709g sodium
Easy Food 9
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Simon Delaney PAN-FRIED COD WITH MUSSELS IN WHITE WINE, SERVED WITH CRUSHED BABY POTATOES, ASPARAGUS, AND A BUTTER SAUCE Serves 2 1 bunch of fresh asparagus For the fish: 2 large cod fillets, skins on 1 tbsp olive oil 250g mussels 500ml white wine 1 tbsp fresh rosemary
Top tip
Use the paddle attachment of a kitchen machine or electric mixer to incorporate all the ingredients into the butter sauce. Just make sure the butter is at room temperature!
For the flavoured butter sauce : 500g butter 2 large tomatoes, deseeded and chopped 1 green chilli, deseeded and chopped 3 shallots, finely chopped Juice and zest of 1 lemon 1 tbsp fresh thyme, chopped 1 tbsp fresh parsley, chopped Black pepper To serve: Fresh parsley, chopped 1 For the butter sauce, place the butter in a mixing bowl and soften with the back of your spoon. Add the tomatoes, chilli and shallots and mix to combine. Add the lemon juice and zest along with the thyme and parsley. Season with black pepper and stir. 2 Place the butter in a line in the centre of a sheet of greaseproof paper. Tighten and roll to form a sausage shape. Place in the freezer to chill. 3 Bring a pot of salted water to a boil. Add the baby potatoes and cook for 20 minutes. 4 Trim the asparagus and blanch for five minutes in a pot of boiling water. Refresh in iced water and set aside. 5 Season the fish with salt and black pepper. 6 Heat the olive oil in a pan over a mediumhigh heat. Add the fish, skin-side down, and use tongs to hold the fish flat against the pan
for one minute. Cook for another two minutes, then flip the fish over. Add a knob of the flavoured butter and the fresh rosemary. Cook the fish for another 5-6 minutes, basting often with the butter. 7 In another pan, melt a knob of the flavoured butter over a medium heat and add the shallots. Cook for 7-8 minutes until softened. 8 Remove the cod to a plate and tent loosely with tin foil to rest. To the same pan, add the mussels and white wine. Cover and cook until they open. 9 When the potatoes are cooked, place them in a bowl and crush them gently with a fork. Add salt and pepper to taste. 10 Place the potatoes in the centre of each serving plate and top with some of the
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softened shallots. Place a piece of cod on top of the potatoes and drizzle some of the cooking liquor over the cod. Place the asparagus spears either side and drizzle those with some of the cooking liquor. 11 Remove about half of the mussels from their shells. Place all of the mussels on the plate around the fish. 12 Finish with fresh parsley. Melt a little of the the flavoured butter and drizzle over. Per Serving 715kcals, 36.3g fat (36.3g saturated), 21.1g carbs, 6.1g sugars, 55.9g protein, 5.6g fibre, 0.672g sodium
FEBRUARY 2017
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Top tip
A deep fat fryer makes quick work of homemade tortillas. Just make sure they’re completely dry before adding them to the hot oil.
Mundy SEARED TUNA TOSTADAS
For the guacamole: 1 ripe avocado, roughly scooped from skin. ½ a white onion, finely chopped 4 tbsp fresh coriander, chopped Squeeze of lime to taste 1 garlic clove, finely chopped Extra virgin olive oil
Serves 3 For the tostadas: 200g Maseca cornflour 3 eggs, beaten
For the chipotle sour cream: 1 tub of sour cream 2 dried chipotle peppers, rehydrated 60ml milk Salt and black pepper
1 Put the cornflour in a bowl and stir in the eggs. Slowly add lukewarm water, mixing as you go, until the mixture comes together into a dough. Knead until a finger print pushed unto the dough remains indented. 2 Roll into a sausage shape. Cut off six pieces, each about two fingers in width, and roll into balls. Place a sheet of cling film on the chopping board and add one of the dough balls. Cover with a second sheet of cling film and press flat, using your body weight to make a very thin taco disc. Repeat with the remaining dough balls. 3 Heat a dry non-stick pan over a medium heat.
For the mango salsa: 1 ripe mango, chopped 1 red onion, chopped 6 tbsp fresh coriander, chopped 1 jalapeño, deseeded and finely chopped 4 tbsp fresh lime juice
To serve: 2 sushi-quality raw ahi or yellow fin tuna steaks 1 head of iceberg lettuce, chopped
For the rub: 1 tsp chilli powder 1 tsp smoked paprika 1 tsp cumin Salt and black pepper For the pico de gallo: 1 red onion, chopped 2 deseeded tomatoes, chopped Handful of fresh coriander ½ a garlic clove, crushed Lime juice, to taste
Cook the tortillas until air pockets appear on the top, then flip. Cook for another 30-40 seconds, then remove from the pan. Repeat with the remaining tortillas. 4 When all six are cooked, add 1cm sunflower oil to the pan. Fry the tortillas in batches until crispy. Drain on kitchen paper and season with coarse sea salt. 5 In a small bowl, combine all of the ingredients for the pico de gallo. Set aside. 6 In a small bowl, combine all of the ingredients for the mango salsa. Set aside. 7 In a small bowl, combine all of the ingredients for the guacamole. Set aside. 8 In the bowl of a food processor, whizz together all of the ingredients for the chipotle sour cream. Transfer to a drizzle bottle! 9 In a medium bowl, combine all of the ingredients for the tuna rub. Cover the tuna in the rub. Heat one tablespoon of oil in a pan over a medium-high heat and sear the tuna on both sides, leaving the middle rare. Rest the tuna for 4-5 minutes, then slice thinly. 10 To assemble, drizzle some chipotle sour cream over each tostada. Add 2-3 slices of tuna, some chopped lettuce, two teaspoons of mango salsa and one teaspoon each of guacamole and pico de gallo. Drizzle with extra sour cream and garnish with fresh coriander. Per Serving 813kcals, 33.2g fat (9.7g saturated), 86.4g carbs, 21.8g sugars, 47.3g protein, 14.3g fibre, 0.203g sodium
Easy Food 7
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Top tip
Using an electric whisk makes all the difference for a fluffy cheesecake! Be sure to beat for at least 3-4 minutes in Step 4 until the mixture is light.
For the caramel sauce: 50g caster sugar 50g butter 100ml double cream
Hoy Carpenter MUM’S MINI MALTESERS BAKED CHEESECAKE Makes 2 cheesecakes (serves 6) For the base : 200g digestive biscuits, crushed 50g butter, melted 50g caster sugar For the filling: 200g cream cheese 1 egg, beaten 50 g icing sugar 1 tsp vanilla essence 1 tsp Ovaltine 2 x 37g bag of Maltesers To decorate: 50g caster sugar for spirals Edible glitter
1 Preheat the oven to 150°C/130°C fan/gas mark 2. 2 Place the crushed biscuits in a bowl and mix in the caster sugar and melted butter. 3 Place 2-3 heaped tablespoons of the mixture into two mini cake tins measuring 3½ x 7cm. Use the back of a spoon to press the mixture into the bottoms. 4 Place the cream cheese, icing sugar and vanilla essence in a mixing bowl. Stir in the beaten egg. Blend until smooth using an electric whisk. 5 Take two-thirds of the mixture and stir in one-fifth of the crushed Maltesers and half a teaspoon of Ovaltine. Pour the filling into the tins over the biscuit bases. Place in the oven and bake for 10 minutes. 6 Add the remaining Ovaltine to the remaining mixture and spread over the top of the cake to create a thin darker stripe. Bake for a further 20-25 minutes. 7 For the caramel sauce, melt the sugar and butter together in a saucepan over a mediumhigh heat. Stir in the cream and warm through, then remove from the heat.
8 To make sugar spiral, melt the sugar in a pan. Oil a wooden spoon. When the sugar is melted and molten, take a second spoon and draw it up out of the pot in a long strand. Working quickly, wrap the strand around the oiled wooden spoon to create a spiral. When the sugar is set, slide the spiral off the spoon and place in the fridge immediately. Repeat with the remaining sugar. 9 Remove the cake from the oven and allow to cool to room temperature, then place in the fridge for at least 10 minutes. 10 Using a sharp knife, remove the cake from the tray. Place on a serving plate and drizzle with the caramel sauce. Decorate with the remaining crushed Maltesers, the sugar spirals and some glitter spray.
Per Serving 653kcals, 43g fat (23.4g saturated), 63.5g carbs, 48.4g sugars, 6.9g protein, 0g fibre, 0.382g sodium
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Flip the potatoes and brown on the other side. 7 Use kitchen paper to blot out any remaining oil before adding the butter and thyme sprigs to the pan. Use a soup spoon to ladle the butter over the potatoes until the butter begins to foam and turn a rich golden colour. Season again to taste and pour the chicken stock into the pan. 8 Transfer the pan to the oven and cook for 30 minutes until tender and creamy. 9 Boil the celeriac chunks in water until very soft. Drain and then pass through a very fine sieve, using the back of a spoon to press out as much of the liquid from the celeriac as possible. 10 Melt the butter in a pan over a mediumhigh heat until a nice nutty brown colour. Add the cream and stir until warm. Pour the cream mixture into a blender, add the celeriac and purée until completely smooth. Season with salt and pepper and set aside until needed. 11 Place the pomegranate seeds in a bowl with all the other ingredients for the salsa. Add a tablespoon of water and a little salt to season and set aside. 12 Warm the pan for the duck over a medium high heat. Cook the duck skin side down for one minute, then turn and cook the flesh side for about three minutes. The meat should be nice and pink. Remove the duck to a plate, brush liberally with the glaze and allow to rest for five minutes tented loosely with tin foil. 13 While the duck is resting, steam the broccoli in a colander over a pan of boiling water for 4-6 minutes. Drain and toss with the butter and a pinch of salt. 14 Warm up the sauce, adding the teaspoon of butter. Cook for three minutes or until the sauce coats the back of a spoon. Taste and add some extra seasoning if required. 15 To serve, place some of the celeriac purée on each serving plate. Slice the duck breasts diagonally about 2cm thick and place on top of the purée. Drizzle over a little of the sauce. Add the chopped parsley to the salsa and scatter some of over the top and to the side of the duck. Serve with a small jug of the sauce on the side. 16 Make sure your fondant potato is nice and hot, place it and the warm buttered broccoli on the plate and serve.
Evelyn Cusack LAMB CASSEROLE WITH COLCANNON Serves 3 3 centre loin lamb chops 10 slim baby carrots with tops, multicoloured if possible, steamed 10 shallots, steamed 3 medium leeks, steamed A large glass of red wine 2 tbsp fresh rosemary, thyme or parsley 6 medium potatoes such as Kerr Pinks or Rooster A bag of baby kale leaves, shredded A small bunch of spring onions, sliced A little plain flour 25g Kerrygold butter, softened 1l Glenisk full-fat organic milk 250ml Glenisk organic cream Nepal pink salt Black pepper 1 tbsp Irish rapeseed oil, for frying 1 Preheat the oven to 180°C/160°C fan/gas mark 4. 2 Pierce the potatoes a few times on each side and steam in their skins in the microwave until soft. Peel, chop and mash the potatoes. Set aside.
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Top tip
This dish is perfect for a slow cooker! Try a lamb shoulder instead of the chops and cook as directed until Step 9. Pour the casserole into the slow cooker and cook on high for four hours until tender.
3 Steam the kale until soft. In a pan over a medium heat, warm the milk with the butter, spring onions and some salt and pepper. Stir in to the mash. 4 Stir in the kale and cream and add extra seasoning if needed. Cover with tin foil and set aside. 5 For the casserole, heat the oil in a pan over a medium-high heat. Brown the lamb chops on both sides, then set aside. 6 Place the steamed vegetables in the same pan, adding more oil if necessary and brown on all sides. Remove to a warmed casserole dish. 7 Deglaze the pan with the red wine, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Add the fresh herbs and season with salt and pepper. Thicken the sauce with a little roux made form the softened butter and flour. 8 Pour into the casserole dish and add the lamb chops. Cover and place in the oven for 25 minutes. 9 Remove the chops and vegetables. Place the liquid over a high heat to reduce to your desired consistency. 10 Serve on a warmed dinner plate. Serve the colcannon in a separate a copper pot, topped with a knob of butter. Per Serving 936kcals, 29.5g fat (13.7g saturated), 113.1g carbs, 26.9g sugars, 47g protein, 13.6g fibre, 0.451g sodium
Per Serving 1,030kcals, 40.7g fat (11.9g saturated), 110.1g carbs, 56.2g sugars, 61.5g protein, 11.2g fibre, 1.307g sodium
Top tip
When puréeing the warm cream mixture in Step 10, don’t secure the lid on the blender completely. Leaving a little open space will allow the steam to vent.
Easy Food 5
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½ tsp Maldon sea salt A good grind of black pepper 15g unsalted butter 2½ tbsp whipping cream
Colm O’Gorman DUCK WITH A RED WINE AND POMEGRANATE MOLASSES SAUCE, SERVED WITH A POMEGRANATE AND WALNUT SALSA, CELERIAC PURÉE, FONDANT POTATOES AND PURPLE SPROUTING BROCCOLI Serves 2 2 boneless, skin-on duck breasts, about 220-250g each Maldon Sea salt and fresh black pepper For the glaze and sauce: 80ml pomegranate molasses 80ml red wine vinegar 2 tbsp honey 240ml chicken broth 1 tsp butter For the celeriac purée: 1 head of celeriac, peeled and chopped into 2½cm chunks A splash of olive oil
For the fondant potatoes: 2 large red potatoes (preferably rooster), peeled 120ml chicken stock 2 sprigs of fresh thyme 25g butter Maldon sea salt and fresh black pepper For the pomegranate and walnut salsa: Seeds from 1 medium pomegranate (about 75-80g) 35g walnuts, roasted and chopped 20g pickled walnuts, finely chopped 1½ tsp pomegranate molasses 1½ tsp Valdespino sherry vinegar A splash of olive oil 10g fresh flat leaf parsley, chopped For the purple sprouting broccoli: 125g purple sprouting broccoli, washed and trimmed Small knob of butter Maldon sea salt 1 Heat a large heavy non-stick pan over a medium-high heat. Score the skin of the duck breasts in a crisscross pattern with a sharp knife, being careful not to cut all the way through to the flesh. Season both sides of the duck breasts with salt and pepper and place,
4 Easy Food
skin side down, on the hot pan. Cook for 10 minutes to render out the fat. Remove the duck from the pan and set aside until you are ready to finish cooking it on the other side. 2 Bring the stock to a boil in a small pan. Reduce to a medium heat, and keep simmering until it is reduced to about 60ml. 3 Place the red wine vinegar and the pomegranate molasses in a small pan over a high heat. Bring to the boil, then reduce to a medium heat. Add the honey. Continue to simmer on a medium heat until the mixture has reduced by half. Remove from the heat. Transfer half of the glaze to a small bowl and set aside. 4 Add the reduced stock to the remaining glaze to make your sauce and stir to combine. Keep warm. Preheat the oven to 200°C/180°C fan/gas mark 6. 5 Slice the potatoes into two even discs about 5-6cm thick. Place them in a bowl of cold water for about five minutes to remove the starch from the outside of the potatoes, then pat them dry with kitchen paper. 6 Warm a heavy non-stick pan over a high heat and add some grapeseed oil. When the oil is hot, add the potatoes and lower the heat to mediumhigh. Pan-fry until they are nicely browned and season with Maldon sea salt and black pepper.
FEBRUARY 2017
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special feature
GET TO KNOW THE
JUDGES AND CONTESTANTS JUDGE
JUDGE
Robin Gi
Daniel Cli ord
Born in Dublin, Robin is one London’s most respected chefs and restaurateurs. A star in a hugely competitive culinary scene, his restaurants The Dairy, The Manor, Paradise Garage and Counter Culture are four of the most exciting in London today.
With two Michelin stars to his name, Daniel is one of Britain’s most celebrated chefs, with his restaurant Midsummer House ranked among the best in Europe.
Colm O’Gorman
Director of Amnesty Ireland and keen home cook, Colm has been cooking since he was a child. He learned most of his skills from cooking with his mother and says feeding people makes him happy.
CONTESTANTS
Sonia O’Suivan
Hoy Carpenter
Simon Delaney
As a retired GAA footballer, Oisín reckons his competitive side will help him hone his cooking skills and advance in the series.
This model and TV personality has picked up some new ways of cooking from her time living in Japan. Can she use these new skills to win?
As a much-loved RTÉ weather forecaster, Evelyn is up for the challenge, although is a little bit daunted at the prospect!
Singer/songwriter Mundy is ready to test himself in the kitchen instead of on the stage. He is self taught in the kitchen and a MasterChef fanatic.
Eurovision winner and singer Niamh loves to cook for family and friends. She has watched every episode of MasterChef — will this give her the edge that she needs to win?
This singer and actress is another passionate cook who likes to cook everything from scratch.
As the main cook at home, actor Simon wanted to take part in the first series of Celebrity MasterChef but his schedule wouldn’t allow it. Now is his chance to go make it to the final!
One of the busiest models in Ireland, Holly is competitive and as a fan of MasterChef would like to win the show — time will tell if she can handle the pressure!
One of the country’s most successful athletes, Sonia is a passionate cook and cooks for her family every day.
Saman a Mumba
Evelyn Cusack
Niamh Kavanagh
Nadia Forde
Mundy
Oisín McConvie
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IN THE KITCHEN WITH
Take a behind-the-scenes look at the latest Celebrity MasterChef Ireland contestants, plus some of their recipes and tips for using handy kitchen appliances
Be sure to catch Celebrity MasterChef Ireland every Monday at 10pm on TV3
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