BONUS HEALTHY FEATURE! SIMPLE MEALS TO IMPROVE DIGESTION EASY FOOD ISSUE 119
Springtime Recipes
W0IWNO! RTH
UK £3.20
MARCH 2017
EF119_01_Cover new.indd 1
VOURITES A F H S IRI
DAY TEA
ROI 33.50
ER'S
AUS $4.99 MARCH 2017
MO TH
d e t s e t & d e
ALM OND C
EEKN ALL ABOUT W S O D A AVOC
E LEM
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CAKE
D IGHT
IN
R NE
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B r i l l i a n t B a ke s
GLUTE
Y! S A E E N-FREE B AKING, MAD
UK £4.95
5 8
tri
R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)
• SEASONAL RECIPES • TEST YOUR IRISH FOOD KNOWLEDGE • EASY WEEKNIGHT COOKING • PERFECT PASTA • NEW WAYS WITH LAMB • FRESH TIPS FOR USING LEFTOVER ROASTS •
€2,50 CHEN OF KIT CES! N APPLIA
Behind the scenes with the winner of Celebrit y MasterChef Ireland, courtesy of
27/02/2017 09:46
ADVERTORIAL
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.
EF119_02_IFC_Philly.indd 2
3 Meanwhile, heat a large pan over a medium-high 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
15/02/2017 11:57
Hello!
Easy Food team
I’m delighted to be the guest editor of the March issue of Easy Food! I had the culinary thrill of a lifetime taking part in Celebrity MasterChef Ireland, and I nearly still can’t believe that I was chosen as the series winner! It was a lot of hard work and long hours in the kitchen, but it was such an unforgettable experience and I’m so glad that viewers were able to join in on the journey.
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Millionaire flapjacks, p.69
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Japanese cabbage fritters, p.47
You can check out the exclusive look at everything Niamh Kavanagh that went down on the finale, from behind-thescenes shots to my three-course menu, plus tips and tricks for making the most of handy kitchen appliances so you can become a MasterChef in your own home, courtesy of D.I.D Electrical! Just flip the magazine over and you’ll find the special reverse cover for all things Celebrity MasterChef Ireland! There are also interviews with my two kitchen comrades from the finale, Simon Delaney and Oisín McConville. We had such a laugh all through the series, and I’m so grateful that we were able to experience the finale together.
Contributors Michael Fleming, Aoife Howard and Danielle Conaty. DESIGN Art Director Nikki Kennedyfave recipe: Curry chips, p.43
I’ve learned that, like in so many things, practice makes perfect in the kitchen. We’ve all made our fair share of blunders, but one of the many things I learned from the show was that confidence is key; even if you burnt the baking or overcooked the dinner, move on and don’t be discouraged — there are so many delicious recipes to be made, just waiting for you to tackle them!
PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. Some props courtesy of Anvil Bray. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie
Speaking of, this issue is packed with simple recipes that celebrate the best of Irish ingredients. We’re jumping right in with one of our favourite staples of this time of year — tender spring lamb. Check out five inventive ways to cook this flavoursome meat from p.28. We’ve also covered almost every way to use up the leftovers from p.63, along with ideas to revamp leftover ham and salmon. And what would a magazine dedicated to our favourite Irish foods be without a mention of chips? While we’re always happy to enjoy them with a good lashing of salt and vinegar, we decided to broaden our horizons to develop some crave-worthy toppings to take your chips to the next level, p.42. Speaking of happy tummies, we’ve included a special feature on recipes for better digestion, p.104 — we think that’s something everyone can get behind!
ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Chilli and garlic prawn linguine, p.43 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
From homely bakes and traditional Irish favourites to quick-fix dinners and simple superfoods, we hope there is something for everyone in this issue of Easy Food — you’ll be your household’s master chef in no time!
Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253
x Niamh
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I
s there anything more comforting than sitting down to a warming beef stew on a blustery winter’s night? From the wild Irish seas and rugged coastline to the fertile green fields covering this island, Ireland’s stunning landscapes have bred a rich and wonderful food history. It is not one that is overly complex, but rather rooted in the tradition of gathering friends and family around the table to eat, drink and be merry. Whether you’re an experienced cook or a kitchen novice, these tried-and-tested recipes from Easy Food Magazine and the winners of the Home-Cook Hero cookery competition are the perfect way to bring your kitchen to life.
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BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Salmon quinoa cakes, p.65 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Braised beef in Irish stout, p.91
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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
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EF119_03_Ed's Letter_Niamh.indd 3
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REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
March
CONTENTS P.28
14 COMPETITIONS
Turkish lamb flatbread sandwiches
Exciting things for you to win!
Cucumber WHAT’S IN SEASON? 20 COOL AS A...
Fresh, crunchy cucumbers are a welcome addition to many a spring meal
24 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming answers our questions about spring lamb
26 TEST YOUR IRISH FOOD IQ How much do you really know about traditional Irish foods?
28 5 WAYS WITH LAMB
Celebrate seasonal, succulent Irish lamb with these oh-so-good recipes
Hoisin steak with cucumber salad
P.21
LARDER LUCK 36 DON’T CHICKEN OUT
One-tray crunchy chicken goujons with roasted vegetables
P.52
Packed with protein, these quick-fix meals are sure to keep you satisfied
40 TOP IT OFF Amp up delicious chips with these decadent homemade toppings
42 PASTA PERFECTION Have dinner on the table in no time with these family favourites
WHAT’S FOR DINNER? 46 WEEKLY MENU PLANNER Keep it simple, keep it quick with our tasty midweek meals
4 Easy Food
EF119_04-05_Contents.indd 4
MARCH 2017
15/02/2017 17:26
56 THE ULTIMATE GUIDE TO SLOW-COOKING
76 HOME COMFORTS
Simple recipes from chef Paul Rankin using the best of Irish ingredients
Everything you need to know to get
started with your slow cooker, plus some wholesome, hearty dinner recipes
82 EAT IRELAND
Recipe Editor Jocelyn Doyle brushes up on
63 15 WAYS WITH LEFTOVERS
her traditional cooking skills
Quick recipes to make the most of leftover lamb, ham and salmon
84 A TOUCH OF LUXE
Cook to impress with these fantastic showstopper recipes
COOKING FOR FUN
86 TREAT YOURSELF
74 CHALLENGE YOURSELF
See why the spice bag is the nation’s new favourite takeaway!
A traditional seafood chowder celebrates the best of Irish food
Homemade spice bag
KIDS’ KITCHEN
P.86
MAKE IT HEALTHY! 102 OH MY GOODNESS
Blogger Aoife Howard puts a healthy Irish twist on the classic Caesar salad
FROM OUR KITCHEN TO YOURS
114 All the knowledge you need to become an expert in the kitchen
118 KITCHEN KNOW-HOW We look at the pros and cons of investing in an AGA range
P.99
Chocolate avocado mousse
90 SOMETHING TO STEW OVER
Our Home Ec xpert dishes on the basics of making stew
93 EASY JUNIORS
These tasty tacos make a great weekend lunch or after-school snack
FROM THE Cover EASY FOOD ISSUE 119
P.88
www.easyfood.ie
EF119_04-05_Contents.indd 5
ER'S
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ALMOND
ME CLE
IR
DAY TEA
EEKN ALL ABOUT AVOC ADOS W
NTINE
CAKE
D IGHT
INN
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Y! N-FREE B AKING, MADE EAS
We take a look at the low-FODMAP diet for IBS and other digestive problems
CELEBRITY MASTERCHEF EXCLUSIVE
B r i l l i a n t B a ke s
GLUTE
Behind the scenes with the winner of Celebrity MasterChef Ireland, courtesy of
20/02/2017 13:39
Banana and courgette breakfast muffins
EATING FOR DIGESTION
FLIP OVER!
S
UK £4.95
MARCH 2017
Simple recipes that are perfectly suited for gluten-free baking
MO TH
AUS $4.99 MARCH 2017
P.68
85
d ied & teste
t r ISH FAVOURITES
UK £3.20
It is easy being green with these delicious ways to use trendy avocado
H WORT €2,500 HEN OF KITC CES! N APPLIA
ROI 33.50
P.96
HOLY GUACAMOLE!
Springtime Recipes
W IN !
• SEASONAL RECIPES • TEST YOUR IRISH FOOD KNOWLEDGE • EASY WEEKNIGHT COOKING • PERFECT PASTA • NEW WAYS WITH LAMB • FRESH TIPS FOR USING ROAST LEFTOVERS •
Make Mother’s Day extra special by letting the little ones create this tasty breakfast spread
P.104
R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)
BREKKIE FOR MUM
GOODBYE, GLUTEN!
P.108
BONUS HEALTHY FEATURE! SIMPLE MEALS TO IMPROVE DIGESTION
We go behind the scenes with the winner of Celebrity MasterChef Ireland
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.
Easy Food 5
20/02/2017 15:57
RECIPE INDEX v
Budget-Friendly
Freezable
☺
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
Low-Fat
v
v MEAT Mediterranean meatball subs
20
•
LF DF GF
•
Hoisin steak with cucumber salad
21
•
Easy Easter Sunday roast
25
•
•
Turkish lamb flatbread sandwiches
28
•
•
Lamb kebab Caesar salad
29
•
Roasted herbed leg of lamb with new potatoes
30
•
•
•
•
•
•
•
•
•
•
•
x
•
•
•
•
•
•
Asian chicken and mango salad
37
•
Barbecue chicken pizza baguette
37
•
•
Healthy chicken and veggie soup
38
•
•
•
42
•
•
42
•
•
•
Loaded Buffalo fries
43
•
•
•
One-pot gnocchi with chicken and spinach
49
•
•
One-tray crunchy chicken goujons with roasted veggies
52
•
•
•
•
Chicken Parmesan and pasta soup
59
•
•
•
•
• •
One-pot pizza pasta
44
•
•
Taco fries
42
•
•
Spicy chicken nachos
61
•
Pizza fries
42
•
Homemade spice bag
86
•
•
Smokey chicken sweet potatoes with avocado crema
98
•
•
Pickled cucumbers
22
48
•
Baked ham and leek cannelloni
51
•
•
Rosemary lamb chops with carrot and parsnip mash
54
•
•
Easiest-ever pulled pork
57
•
•
•
Beef and butternut squash stew
58
•
•
•
Easy cheese, ham and tomato quesadillas
63 63
•
•
•
• •
•
•
Parmesan, rosemary and truffle chips
43
•
•
•
Curry chips
43
•
•
•
•
•
Japanese cabbage fritters
47
•
•
•
•
•
Vegetable and chickpea curry
61
•
•
•
•
•
•
Fairy fruit wands
89
•
•
•
•
•
French toast
89
•
•
•
•
•
•
Colcannon
91
•
•
•
•
•
•
Bean and cheese tacos
94
•
•
•
•
Baked avocado egg bowls
96
•
•
•
Kale Caesar salad
103
•
•
•
Quinoa tabbouleh with Feta
110
•
•
•
Choco-hazelnut pinwheels
55
•
•
•
•
Cover recipe: Almond clementine cake
68
•
•
•
•
•
Millionaire flapjacks
69
•
•
•
•
•
Chocolate chip banana bread
70
•
•
•
•
•
Raspberry coconut cupcakes
71
•
•
•
•
•
Flourless chocolate hazelnut cake
72
•
•
•
•
•
Sugar-glazed barmbrack with goat’s cheese, orange and honey
77
•
•
•
Brown soda bread vegetable and Cheddar crumble
79
•
•
•
Fruit loaf bread and butter pudding with Irish whiskey prunes
80
•
Banana and courgette breakfast muffins
108
•
•
•
Lemon and almond bars
109
•
•
•
•
Chocolate berry crêpes
53
•
•
•
•
Chocolate avocado mousse
99
•
•
•
22
•
•
•
89
•
•
•
•
•
•
•
Leftover lamb ragù
64
•
64
Leftover lamb tacos
64
•
Crubeens
82
•
Duck breasts with julienned vegetables
85
•
Easy cheesy bacon frittata bites Braised beef in Irish stout BLAT Steak and sweet potato skewers with chimichurri
89 91 100 107
• •
•
•
•
•
•
• •
•
•
•
•
• •
•
•
•
•
•
•
•
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
FISH AND SEAFOOD Simple prawn and cucumber spring rolls
22
•
Chilli and garlic prawn linguine
43
•
Simple salmon and orzo Salmon Niçoise
50 65
•
•
•
•
•
•
•
• •
•
Salmon quinoa cakes
65
•
•
•
•
•
Salmon dip
65
•
•
•
•
•
Salmon, potato and dill omelette
65
•
•
•
Creamy salmon pasta
65
•
•
Classic seafood chowder
75
•
•
Asian prawn and salmon salad with warm potato slim 'noodles'
77
•
•
Spicy prawn cakes on mini buttermilk sodas
79
•
Prawn cocktail
84
•
Prawn salad with soy dressing
97
•
6 Easy Food
EF119_06_Recipe_Index.indd 6
•
VEGETARIAN •
63
Lamb fritters
•
•
•
63
•
•
•
Sweet and sour pineapple fried rice
•
•
•
Hearty ham and bean soup
•
x
22
•
64
•
Elegant cucumber and strawberry sandwiches
•
64
•
•
63
•
•
•
•
•
Ham and Gruyère breakfast toasts
Lamb, squash and couscous salad
•
•
•
Shepherd’s pie pasties
•
x •
•
Lemon chicken noodle soup
32
Quick-fix beef and bacon chilli
•
Poutine
31
•
•
POULTRY
Fiery Indian lamb curry
Ham and corn chowder
•
LF DF GF
•
Braised lamb chops
•
v
107
•
•
•
v Quick-fix fish tacos with lime aioli
• •
•
•
• •
•
•
•
•
•
•
•
•
• •
• •
• •
BAKED GOODS
•
• •
•
•
• •
• •
DESSERTS • •
SAUCES
• •
•
•
•
•
Tzatziki
•
•
DRINKS Orange banana yoghurt smoothie
•
•
•
MARCH 2017
15/02/2017 12:30
What’s inside
A sneak peek at what you’ll find in this issue
THE EMERALD ISLE
With Paddy’s Day rapidly approaching, we’ve seized the opportunity to go all out and celebrate the stunning produce our little island generates. Flick to p.28 for a variety of meals using succulent spring lamb, or to p.24 for your so-simple Easter roast dinner; brush up on your traditional cooking skills, p.82; try chef Paul Rankin’s fabulous recipes using Irish foods, p.76; make a steaming pot of seafood chowder, p.74; or head to p.26 to put your knowledge of Irish food to the test.
TAKE COMFORT Spring may be springing, but – it being Ireland – there
are still plenty of evenings when the weather demands comfort food. Start by heading back to basics with our ultimate guide to your slow cooker, p.56. Once you’ve mastered the fundamentals, turn to p.57 for some easy, flavoursome recipes that will definitely keep the cold at bay. We’ve also been amping up chips with decadent toppings, p.40 – who knew they could get even more delicious? – and warming up the kitchen with glutenfree bakes, p.68. Fancy a hearty bowl of stew? Turn to p.90 for our Home Ec expert’s top tips.
Chicken nachos
P.61
Loaded chips
P.40
Roast herbed leg of lamb with new potatoes P.30
Crubeens P.82
Coconut cupcakes
P.71
Easy Easter Sunday roast
P.25
Seafood chowder P.74
The final countdown
We’ve been avidly following every second of this season of Celebrity MasterChef Ireland, right down to the nail-biting final. We’re thrilled to see Niamh Kavanagh take a well-deserved first place – well done to her and to the (close!) runnersup, Simon Delaney and Oisín McConville. Flip to the back of this edition to find Niamh’s stunning winning recipes.
www.easyfood.ie
EF119_07_What's inside.indd 7
LET’S AVO-NIBBLE
With avocado toast continuing to dominate social media and the world’s first avocado-only restaurant newly opened in Amsterdam, there’s no sign of this trendy fruit disappearing into the annals of food history any time soon. As big fans of its creamy texture, rich flavour and multiple nutritional benefits, we can’t say we’re disappointed. Turn to p.96 for our feature celebrating all things avo! Easy Food 7
15/02/2017 12:36
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales! “So this arrived to my door this morning! Eventually I realised it was from a competition in your magazine.
Thank you!” – Audrey Considine
“Obligatory Monday night selfie for #celebritymasterchefIRL @DIDelectrical.” –@thenakedblondie
“Last copy of @easyfoodmag @DonnybrookFair. Save the best till last!” – @OlMcCabe
“Thank you @easyfoodmag for the great article. Really enjoyed meeting you and talking about the importance of free range meat. #irish #food – @pouletbfemme
“Can't wait for mine to arrive. 15 ways with pasta sounds right up my street.“ – @sweetandmeat
“Can’t wait to pick up my copy tomorrow!“ – Natasha Coffey
”@ATHE_HomeEc Love my @easyfoodmag subscription! My students love to look through them and get cookery ideas for Home Economics class.” –@jensmorgan
Contact us Easy Food Magazine @easyfoodmag
“I don't buy cooking mags generally but picked up @easyfoodmag this week, because it looked like there were lots of #veggie recipes. I'm eating rings around myself this January so trying to make sure lots of it is nutritious. Made this delicious bean and kale comfort food gratin but replaced the butter beans with kidney beans and puy lentils. Most importantly, both boys ate it – we only had to pull out some larger bits of kale!” – @jillo_properfud
WIN a case of Cava! This has to be one of the most fun competitions we've seen... to be in with a chance to win a full case of Freixenet Cava, simply pick up a bottle in stores and have a good old doodle on the bottle. (Yes, right on the bottle — the black matte makes the perfect canvas for a creative design!) Simply upload your creation using #FreixenetDesign on any social media to enter. It's the perfect way to show off your skills and be in with a chance to win six bottles of Cava. Flip to p.16 for more details or check out www.freixenetireland.com for more information.
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8 Easy Food
EF119_08-13_Your Say food bites.indd 8
MARCH 2017
20/02/2017 15:57
letters and comments
We’ve got mail
WHAT YOU’VE BEEN COOKING
“Hello all at Easy Food, I look forward to each and every edition of Easy Food. I enjoy trying new recipes and getting helpful hints and tips! My husband was delighted to arrive home, on this a cold damp day, to the lovely hearty meal which I recreated from the cover of January 2017's issue. Let's just say three hours in the oven, three minutes on the plate!” – Nicola O’Rourke
“Made the January cover tonight! Absolutely delish and worth the time taken to cook.” – Lynn Montague
Meet the Taste Team... “Made the slow cooker chicken ragù from this month's @easyfoodmag. Not the most photogenic of dinners but it was delicious!“– @candlewoodbakery
Sharon Noonan
Originally from Ballymena, Co. Antrim, Sharon Noonan has lived in her husband Michael's hometown of Newcastle West, Co. Limerick, for 11 years. Mum to Hannah (five) and Mikey (four), she loves the everyday challenges and benefits of combining motherhood with being self employed as a marketing and PR consultant. She presents the weekly food and drink show, Best Possible Taste, on West Limerick 102FM and last year she produced a radio documentary with funding from the BAI that featured a secret family recipe. The podcast and documentary "Devlins' Yellowman – A Taste of Childhood," can be found on www. sharonnoonan.com.
“Aw, that day is nearly here again – a perfect excuse to eat a big dinner, have a beautiful dessert and, of course, a couple of glasses of crémant, champagne, prosecco, whichever you fancy. Here's one dinner suggestion, found from the cover of Easy Food Magazine: super tasty and easy to make.” – @thewinebuffcork
Rosemarie Bennis
says, “I run a busy health food store in Newcastle West, Co. Limerick. It's a natural fit as I am a big foodie. To unwind, I love to cook and mess about with recipes. The results aren't always good-looking but I'm happy if things taste good! My fall-backs would be peanut butter, dark chocolate, frozen peas and prawns – but not necessarily all together!”
January competition winners
Morphy Richards Soup Maker, Spiraliser and Health Fryer Órla Buckley, Tralee, Co. Kerry Tipperary Kitchen dessert centrepiece Evelyn Higgins, Balgriffin, Dublin 13 Yvonne Moran, Tuam, Co. Galway Tina Hynes, Dunboyne, Co. Meath Stellar Juicer Aidan O'Connor, Blackrock, Co. Dublin
www.easyfood.ie
EF119_08-13_Your Say food bites.indd 9
Ron Forrester
“I have been involved in the wine business for nearly 20 years and thankfully I get the chance to eat out quite a bit. Cooking is a passion of mine and I love to spend as much time in the kitchen as I can. I love classical French cuisine and sauces in particular, although it's not always successful! Luckily we have a fantastic butcher nearby in Ardagh, Denis Greany, whose beef and lamb are simply fantastic and make my job in the kitchen much easier.”
Easy Food 9
15/02/2017 13:00
FOOD BITES
Foodie fun for Mum
THE GREAT IRISH BAKE FOR TEMPLE STREET RETURNS! Will you 'take a whisk' and join this year's Great Irish Bake for Temple Street? Temple Street’s tiniest bakers are encouraging the Irish public to take part in this year’s baking fun for Temple Street and raise vital funds for the beloved children's hospital. Temple Street is urging people from all over Ireland to do something extra sweet for sick children by holding their own delicious fundraising bake sales at home, in school or at work on Friday, 7th April. Funds raised from the Great Irish Bake will go where they are needed most — providing vital, life-saving equipment, important patient and family services and funding cutting-edge research into childhood illnesses. To take part in Temple Street’s Great Irish Bake, register at www.templestreet.ie/greatirishbake today to receive your fundraising pack.
Galway Food Tours is hosting a very special Mothers Day food tour on Sunday, 26th March, where attendees will be treated to a tasty tour of Galway’s finest foodie spots. Run by Sheena Dignam, the tour kicks off at 2pm and winds through Galway’s streets to soak in everything from whiskey and cheese tastings to baked goodies and fresh sushi. Of course, Mother’s Day wouldn’t be completely without some sweet treats and cocktails! Places are limited, so book ahead with Sheena at www.galwayfoodtours.com (€50 per person).
Fairtrade future
Ireland’s leading fresh coffee company is celebrating its commitment to further grow its direct links with coffee producers in developing countries by converting all of its branded fresh coffee products to Fairtrade Certified coffee. Bewley’s was the first to bring Fairtrade coffee into Ireland in 1996 and is today Ireland’s largest supplier of Fairtrade coffee. To celebrate Fairtrade Fortnight, Bewley’s has launched its 100% Fairtrade Special Reserve Coffee, available now. Pictured are Patrick Bewley of Bewley’s with Barista Eileen Maher. Photography by Shane O’Neill Photography.
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GALWAY RESTAURANT GOES BACK TO ITS ROOTS Dela Restaurant on Galways’ Dominick Street is celebrating the addition of a new polytunnel which means that Dela Farm will be supplying the restaurant with vegetables, herbs and salad throughout the summer. Dela Restaurant and Farm pursues a sustainable ideal that allows this restaurant to support the local economy and community to produce creative, nutritious and honest food across all Dela menus. While the primary role of the tunnel is to supply the restaurant, there is a very strong social and sustainability string to its bow. “We want to take the mystery out of growing your own — we are only one generation away from when our parents grew their produce. If we don’t grow, it stops with them. We are also working on a program to bring some of the local school along with our project.” Dela Restaurant @Delagalway @delarestaurant (091) 449 252 www.dela.ie
DUBLIN BAY PRAWN FESTIVAL We’re already whetting our appetites for the annual Dublin Bay Prawn Festival from 17-19th March in Howth. Local restaurants, bars and cafés join together to host a variety of food experiences over the St. Patrick’s Day weekend, including the main attraction, a “Food Village” serving the freshest seafood cooked nearly every way imaginable in handy bite-sized portions. Perfect for a day of prawn grazing! Also lined up is a packed schedule of cooking demos, street entertainment and live music. www.dublinbayprawnfestival.ie @DublinBayPrawnF Dublin Bay Prawn Festival
MARCH 2017
15/02/2017 12:56
news
Perfect for mum!
Afternoon tea is one of our favourite ways to spoil our
mothers on their special day (Sunday, 26th March for any Forgetful Freddies out there!). AVOCA is delighted to announce that Afternoon Tea is now served at the Fern House Café, Kilmacanogue. Vouchers are available to purchase in AVOCA stores, and trust us – they make the perfect gift for a lovely day out, complete with delicious teas, sandwiches and pastries. Afternoon Tea is served from 3-5pm Monday to Friday (last sitting is 4pm). Prices are €25 per person, or €32 per person to include bubbles with the menu. Afternoon Tea at The Fern includes: • A choice of teas from all over the world • An array of finger sandwiches • A selection of sweet pastries/cakes • Freshly baked scones with tea-infused jam and clotted cream If you require a gluten-free menu, simply contact The Fern House directly with 24 hour notice. To make a reservation or for more information, please call 01 274 6990. www.avoca.com
Mayo for
SEÁN!
Butcher Seán F. Kelly of Kelly’s Butchers of Newport has been named Mayo Person of the Year, a distinction previously bestowed upon An Taoiseach Enda Kenny, actor Mick Lally, former President Mary Robinson and Joe Malone (Director General Bord Fáilte). The award is bestowed annually to someone who has made an exceptional contribution to Mayo and its people by the Mayo Association Dublin. The award noted that “Seán has been described as the man who has put black pudding on the map. That is true – but more than that, he has put Mayo on the map in many ways and in many countries.”
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BRAND NAME BEST-SELLERS Research into food and drink consumption habits across the country revealed that Irish shoppers really do love their brands! Of the 1,000 adult shoppers polled, those who claim to only buy or mostly buy brands account for 43% of shoppers, with those who ‘seldom’ buy brands accounting for a mere 8% of shoppers. When it comes to perennial food favourites, respondents were asked which well-known Irish brands they believe will stand the test of time and remain on shelf in 20 years time, and the top 10 brands were as follows: Barry’s Tea (78%) Cadbury’s (76%) Tayto (75%) Lyons (72%) Dairygold (66%) Kerrygold (64%) HB (62%) Denny (61%) Flahavans (59%) Avonmore (57%) Of these, all are produced in Ireland, with the exception of HB and Lyons Tea.
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CORNER
THE BRITISH TABLE: A New Look at the ONE POUND MEALS
RECIPES FROM MY MOTHER
By Miguel Barclay €17.65/£14.99 Published by Headline
By Rachel Allen €23.50/£20 Published by Harper Collins
While we adore a splash-out meal every now and then, on a day-to-day basis we love the feeling of putting a delicious, hearty meal on the table and knowing it’s great value for money. We know a pound is worth a little more than a euro, but we’d be more than delighted to pay €1.18 for any of these easy family dinners. The leek and bacon gratin, crab mac ‘n’ cheese (cleverly utilising budgetfriendly tinned crab), gorgeous homemade pizzas, creamy chicken tikka masala, Scotch eggs, keema Bombay potatoes, arancini with garlic and chilli tomato sauce and the pork and spring onion gyozas all have us ready to be converted. Barclay’s culinary ingenuity means that the tastiest of family feeds need cost next to nothing and proves that the price of a meal doesn’t have to be a reflection of its quality. Our grocery shopping is about to get a whole lot cheaper — and tastier.
Rachel Allen has been tugging at our heart (or should that be apron?) strings with this beautiful collection of her childhood food memories. Raised in Dublin by an Irish father and an Icelandic mother, Allen’s formative years were shaped by the flavours of both countries, and this book is full of simple, wholesome and traditional comfort food. Enjoy a breakfast of sweet eggy bread, savoury filled buckwheat crêpes or kedgeree; at lunchtime, sink your teeth into a pork burger, munch a virtuous but hearty salad or soothe your soul with a bowl of oxtail and pearl barley soup; in the evening, go all out with a classic roast or relax with a simple seafood stew. From lemon meringue pie to jam and cream buns, the desserts don’t disappoint either. In between these nourishing meals, the book will teach you valuable kitchen skills such as brining a chicken and making your own stock and buttermilk. If flavoursome family meals are your passion, then this book is for you.
Traditional Cooking of England, Scotland, and Wales By Colman Andrews €35.30/£30 Published by Abrams We’re just going to come out and say it: we love this book. Classic British cooking may not have the cachet carried by, say, French or Italian cuisine, but that doesn't mean it’s not truly delicious. This book is a fantastic resource for understanding and creating a wide range of foods from the rustic to the stylish. Flicking through, you’ll find plenty of well-known classics such as potted shrimp, cheese and onion pie, Welsh rarebit, toad-inthe-hole and Bakewell tart. However, you’ll also discover less well-known dishes like cockle popcorn, steamed venison pudding or rumbledethumps, a relative of our own colcannon. In addition to the 150 recipes, there’s a wealth of information to be found about the history of British cookery, perfect for food nerds like ourselves. Our one protest is that we would have loved to see a photo for every one of these mouthwatering recipes – but then, the ones that are included have already made us hungry enough!
GORDON RAMSAY’S BREAD STREET KITCHEN By Gordon Ramsay €29.50/£25 Published by Hodder & Stoughton Fans of Gordon Ramsay will love his latest installment, this time based on his Bread Street Kitchen restaurant in London. Ramsay’s out to prove that you can produce restaurant-quality food in your home kitchen, so this is the book to turn to for that special occasion or when you're eager to impress. From breakfast and brunch (sweetcorn and green chilli fritters; Ricotta hotcakes) through to lunch (crispy duck salad; cider and onion soup) and midweek suppers (lemon sole with fresh peas; beef tagliata), Ramsay makes posh food accessible to home cooks. We loved his chapter dedicated to food for sharing (delicious flatbreads; salt and pepper squid; chicken wings), while The Big Weekend section made our greedy little hearts sing with joyful dishes such as triple-cooked chips, spatchcocked poussins with chimichurri and sticky toffee puddings. We’re sure the famously critical chef would love to judge our home cooking, but we’ve got nothing but cravings for his. 12 Easy Food
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15/02/2017 12:57
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www.easyfood.ie
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Easy Food 13
20/02/2017 15:58
COMPETITIONS
POSTAL ENTRIE
S
ct io ns le va nt in st ru Fo ll ow th e reto en te r fo r ea ch on ho w po st yo ur en try to : d co m pe ti ti on anPrin ce of Wal es Te rrac e, . 12 , od Fo . W ickl ow Ea sy R oa d, B ra y, Co ti on Q ui ns bo ro ug h in di ca te w ha t co m pe til to D on ’t fo rg ete en te ri ng an d in cl ud e al yo u ar de ta il s. yo ur co nt ac t
WIN A COOKERY COURSE
From Dublin Cookery School! Calling all cuisine connoisseurs and food fanatics: perfect your skills with Dublin Cookery School's cookery course competition. One lucky, budding chef and guest will win places on a Saturday cookery course of their choice. With a variety of classes available including A Taste of Italy, Focus on Fish or Modern Vegetarian, there is something for all tastes and abilities. Based in Blackrock, Lynda Booth's award winning Dublin Cookery School offers hands-on classes using the best of fresh, Irish ingredients. Evening, one-day, week-long and full-time certificate cookery courses are available at www. dublincookeryschool.ie or by calling (01) 2100 555.
To enter, email your contact details to competitions@easyfood.ie with DUBLIN COOKERY SCHOOL in the subject line. T & C's: subject to availability, there is no cash alternative, prize is valued at â‚Ź300 and is non-transferable.
14 Easy Food
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MARCH 2017
15/02/2017 15:09
competitions
Win a voucher
TO 1826 ADARE!
WIN
A hamper
of Irish Farmers’ Market favourites! Luxury Irish hamper company Hampers & Co was founded by Tipperary native Emer Purcell 25 years ago, and continues to celebrate the very best in awardwinning Irish artisan produce. The hampers feature products from multi-award-winning producers, including James Whelan Butchers, The Scullery, Cooleeney Farm Cheeses, Crossogue Preserves, Lough Derg Chocolates and Tipperary Crystal.
1826 Adare has been awarded Bord Bia Just Ask Restaurant of the Year 2017, beating off tough competition from many top establishments across the country. Now in its eighth year, the Just Ask campaign has been wholeheartedly embraced by the restaurant trade. Selected by food writer Georgina Campbell and Bord Bia, Just Ask encourages diners to look for information on where food on their plate comes from and celebrates chefs and proprietors who highlight their local suppliers on menus and in their bars, restaurants and cafes. Nestled in the picturesque village of Adare in Co. Limerick, 1826 Adare is a charming cottage restaurant run by husband and wife team Wade and Elaine Murphy, offering fresh, seasonal and local produce which forms the foundation of chef Wade’s food philosophy. One lucky reader can now win a €100 voucher to 1826 Adare. Simply email your contact details to competitions@easyfood.ie with 1826 ADARE in the subject line. For more information on Just Ask, visit www.bordbia.ie. For more information on 1826 Adare, visit www.1826adare.ie
Good Irish food is in abundance and this basket features some of the finest artisan Irish products, including delicious farmhouse cheese, top-quality butter, Atlantic sea salt, Irish chocolate biscuit cake and brown bread. For a chance to win, simply email your contact details to competitions@easyfood.ie with HAMPERS & CO in the subject line.
www.easyfood.ie
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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.
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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
The winner will receive a case of Freixenet Cava, and a photo of their design in Easy Food!
1.
Design inspiration!
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.
Terms and conditions apply.
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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! EF119_18_HCH Cookbook_Ad.indd 18
15/02/2017 11:58
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
20-32 IN THIS SECTION
COOL AS A... P20
Fresh, crunchy cucumbers are a welcome addition to many a spring meal
www.easyfood.ie
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FROM THE BUTCHER'S BLOCK P24
Local butcher Michael Fleming answers our questions about spring lamb
TEST YOUR IRISH FOOD IQ P26 How well do you know traditional Irish foods?
5 WAYS WITH LAMB P28
Celebrate seasonal, succulent Irish lamb with these oh-so-good recipes
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Cool as a.. . .
Fresh, crunchy cucumbers are a welcome addition to many a spring meal Mediterranean meatball subs Serves 4 For the meatballs: 450g beef mince 1 egg 2 tsp salt 1 tsp black pepper 1 tsp ground cumin 160g breadcrumbs 4 tbsp fresh mint, chopped 2 tbsp fresh dill For the tomato cucumber salad: 1 cucumber, deseeded and diced 2 tomatoes, chopped Salt and black pepper
1 tsp dill 1½ tbsp olive oil Juice from ½ a lemon For the tahini dressing: 80ml tahini Juice from ½ a lemon 1 tbsp olive oil 4 tbsp water To serve: 4 hot dog buns, split horizontally
gently with your hands until just combined. 3 Roll into 2-3cm meatballs and place on the prepared baking tray. Bake for 20 minutes, flipping over halfway through. 4 Meanwhile, combine the ingredients for the salad in a bowl. 5 Combine all of the ingredients for the dressing in a blender and whizz into a smooth sauce. 6 Lightly toast the hot dog buns until warm and golden brown. 7 To serve, fill the hot dogs buns with meatballs and the tomato and cucumber salad. Drizzle with the tahini dressing. Per Serving 737kcals, 32.3g fat (6.8g saturated), 63.2g carbs, 8.6g sugars, 50.4g protein, 7g fibre, 0.663g sodium
x MAKE IT YOURS: Use lamb mince instead of beef for a more authentic Mediterranean flavour
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a baking tray with parchment paper. 2 In a large bowl, place the beef, egg, salt, pepper, cumin, breadcrumbs, fresh mint and dill. Mix
Sharon Noonan “I had all the ingredients with the exception of the fresh herbs, for which I substituted dried versions, swapping tablespoons for teaspoons as dried herbs are more potent. I also substituted the buns for flatbreads as we had them in the cupboard! Making the meatballs was very straightforward and I remembered a tip about using wet hands so they didn’t stick. My husband and I really enjoyed the flavours of dill and mint in the meatballs and, while I didn’t love the taste of the tahini dressing on its own, I found it worked well in combination with the warm flatbreads, meatballs and salad. Sadly, my kids declined to partake but that’s not unusual these days; luckily, the leftovers were perfect served cold in my lunchbox the next day with sweet chilli sauce.”
20 Easy Food
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what’s in season? cucumbers
love CUCUMBERS LOVE… ❤ TOMATOES ❤ DILL ❤ CORIANDER ❤ MINT ❤ SALMON ❤ PRAWNS ❤ AVOCADO ❤ VINEGAR ❤ CREAM CHEESE ❤ YOGHURT ❤ FETA ❤ GOAT’S CHEESE ❤ SESAME ❤ GINGER ❤ RED ONION ❤ CHILLIES
Hoisin steak with cucumber salad Serves 2 150g rice 2 tbsp hoisin sauce 1 tsp Sriracha or similar chilli-garlic hot sauce Rapeseed oil, for brushing 350g skirt steak, cut into 4 pieces For the cucumber salad: 1 cucumber, halved lengthwise ½ tsp sugar 1 tbsp rice wine vinegar Salt 2 tbsp soy sauce 1 tbsp sesame oil 1 x 3cm piece of fresh ginger, peeled and grated 2 garlic cloves, crushed 1 large red chilli, deseeded and finely chopped 2 spring onions, thinly sliced, white and green parts separated Large handful of fresh coriander, chopped 2 tbsp salted, roasted peanuts, chopped
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1 Cook the rice according to the package instructions, then drain and set aside. 2 Preheat a griddle pan over a high heat. 3 Meanwhile, in a small bowl, stir together the hoisin sauce and Sriracha. Brush the steak with the hoisin mixture and cook on the griddle pan for 2-3 minutes per side, or until cooked to your liking. Remove to a plate, tent loosely with tin foil and allow to rest. 4 For the salad, use a teaspoon to scoop out the seeds from the cucumber and slice into thick diagonal chunks. Place the cucumber in a bowl and sprinkle with the sugar, the rice wine vinegar and a large pinch of salt. Place in the fridge for 30 minutes. 5 In a bowl, combine the soy sauce, sesame oil, fresh ginger, garlic cloves, red chilli, spring onions and fresh coriander. Drain the cucumber and stir into the salad ingredients. Sprinkle with the chopped peanuts.
6 Slice the steak thinly against the grain. Serve with the rice and cucumber salad. Per Serving 860kcals, 30.7g fat (8.8g saturated), 84.7g carbs, 9.3g sugars, 58.2g protein, 4.8g fibre, 1.406g sodium
x
___ JAN ___ FEB ___ MAR ___ APR ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT ___ OCT
In season March – October
___ NOV ___ DEC
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Top tip: pring
Simple prawn and cucumber spring rolls Serves 2 For the dipping sauce: 1 tbsp rice vinegar 2 tbsp sugar 1 star anise 1 tbsp fish sauce 1 tbsp lime juice ½ a fresh chilli, deseeded and chopped For the rolls: 1 tbsp sesame seeds 150g cooked prawns 100g rice vermicelli noodles ¼ large cucumber, cut into ½cm thick strips 1 red pepper, deseeded and sliced 1 lime 2 tbsp fresh mint, chopped 2 tbsp fresh coriander, chopped 1 tbsp fresh basil, chopped 6 rice spring roll wrappers 1 In a saucepan, combine the vinegar, sugar and star anise over a medium-high heat. When the sugar has dissolved, stir in the fish sauce, lime juice and chilli. Remove the star anise and allow to cool. 2 Prepare the rice vermicelli according to the package instructions. Rinse under cold water and drain well. 3 Fill a wide saucepan pan with hot water.
22 Easy Food
EF119_20-22_What's In Season.indd 22
find s You can any pers at p ra roll w rket. a rm e p Asian su they are Because will keep y e dried, th rd for cupboa in your me. a long ti
Working one at a time, soak each spring roll wrapper in the water until softened. Remove and place on kitchen paper to drain. Lift it onto a plate. 4 To assemble, place some cucumber, pepper, 2-3 prawns, some fresh herbs and a squeeze of lime juice along the lower third of each spring roll wrapper. Fold in the ends and then roll up tightly. 5 Place the rolls seam side down in a tub and store in the fridge until serving. Per Serving 320kcals, 4g fat (0.7g saturated), 45.6g carbs, 16.6g sugars, 20.7g protein, 3.6g fibre, 0.912g sodium
x
Other ways
Pickled cucumbers Makes 1 large jar Wash 1 cucumber and slice about ½cm thick. Place in a bowl with 2 small, very thinly sliced red onions. Sprinkle over 4 tbsp sea salt, cover with a clean tea towel and leave in the fridge for 3-4 hours. Drain the vegetables and rinse well. Leave to drain in a colander over the sink, pressing down to remove excess water. In a stainless steel saucepan, combine 450ml white wine vinegar, 250ml cider vinegar, 350g brown sugar, ½ tsp ground cloves, ½ tsp ground turmeric and 2 tbsp mustard seeds. Heat gently, stirring occasionally, until the sugar has dissolved. Add
the drained cucumber and onions and bring to the boil. Simmer for one minute. Use a slotted spoon to remove the vegetables to a sterilised jar. Gently simmer the remaining syrup for five minutes until reduced slightly, then pour the liquid over the vegetables in the jar. Cover with a lid and leave for at least one day before eating. The pickles will keep in the fridge for up to three weeks.
Elegant cucumber and strawberry sandwiches Makes 1 Spread good-quality white bread with cream cheese and top with very thin slices of cucumber and fresh, hulled strawberries. Add 1-2 fresh basil leaves and some salt and black pepper, then top with another slice of bread. Cut into quarters on the diagonal, to serve.
Tzatziki Serves 4 Halve 1 cucumber lengthwise and scoop out the seeds with a teaspoon. Slice the cucumber and combine in a bowl with 250g plain natural yoghurt, ½ tsp ground cumin, the juice of ½ a lemon, 1 crushed garlic clove, a large handful of chopped coriander and a generous crack of salt and black pepper. Stir to combine and serve as a dip or a side – perfect with salmon or lamb.
MARCH 2017
15/02/2017 13:02
THEY’VE
TURNED OUT BEAUTIFULLY
Sleek, spacious and robust. Available in a selection of sizes, colours & fuel options, there’s a Belling range cooker that will feel at home in every kitchen. For more information or to find your nearest stockist, visit www.belling.ie or call 01 8424277 or email: sales@dimpco.ie
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24 Easy Food
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MARCH 2017
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what’s in season? from the butcher’s block
From the
BUTCHER'S BLOCK Local butcher Michael Fleming answers our questions about spring lamb
Why do we traditionally eat lamb at Easter? Traditionally, it’s linked with Christian symbolism and the idea of Jesus as “the lamb of God.” From a practical standpoint, it’s also because lamb happens to be in season. People have a misconception that spring lambs are these tiny babies, but in fact they are 3-4 months old at this point and have been fattened nicely. I’ve sometimes heard lamb referred to as “hogget” – are they the same thing? Technically, no. The meat from a sheep up to one year old is known as lamb, while hogget is that from a slightly older sheep between one and two years of age. It has a stronger flavour than lamb and requires slightly longer cooking times, making it more suitable for roasting, stewing and braising. When a sheep reaches full maturity, its meat is then known as mutton. Which is better for roasting – a boned, rolled leg of lamb, or a bone-in leg? Either will be delicious, so this is really a matter of personal preference. If I had to choose, I would go for a leg on the bone as it will potentially have a bit more flavour; however, a boned and rolled leg can be more convenient as it will take less time to cook and be easier to carve. Is there a particularly good cut of lamb for slow-cooking rather than roasting? Shoulder is very good for slow-cooking. Alternatively you could buy a lap of lamb, which is extremely good value and lovely when slow-roasted.
We’re not big fans of lamb in our house. What else would you recommend for Easter Sunday dinner? Turkey and ham are becoming more popular at Easter. A beef rib roast would be a great splash-out option. What are the cooking times for roast lamb? Aim for 20 minutes per 500g for mediumrare, or 25 minutes for medium. I would recommend that you don’t cook lamb further than medium in order to make the most of its tenderness.
dry for 2-3 minutes, shaking the pan every 20 seconds or so. 4 Peel three of the garlic cloves, leaving the rest whole. Crush the peeled cloves into a bowl and add half of the rosemary along with the lemon zest and olive oil. Stir to combine. 5 Season the lamb with salt and black pepper, then rub the olive oil mixture all over the meat. Place the lamb directly on the hot bars of the oven rack above the roasting tin. 6 Add the remaining rosemary and unpeeled garlic cloves to the potatoes, season with salt and pepper, then drizzle with olive oil. Toss to coat everything, then transfer the potatoes
Easy Easter Sunday roast Serves 8
into the hot roasting tin. Place the tin directly underneath the lamb to roast: the potatoes will soak up the lamb juices while cooking.
2kg leg of lamb
7 Cook the lamb for 1 hour 15 minutes for
1.5 kg potatoes, peeled and halved
medium-rare, or slightly longer if desired.
12 garlic cloves
Remove from the oven, tent loosely with tin
4 sprigs of fresh rosemary, leaves picked
foil and leave to rest for 15 minutes.
and chopped
8 Carve and serve with the roasted potatoes,
Zest of 1 lemon
baby carrots, mint sauce and some peas.
2 tbsp olive oil, plus extra for drizzling Salt and black pepper To serve:
Per Serving 659kcals, 24.4g fat (7.6g saturated), 33.4g carbs, 2.2g sugars, 73.8g protein, 6.2g fibre, 0.351g sodium
x
Baby carrots Mint sauce Peas Gravy 1 Remove the lamb from the fridge and allow it to come up to room temperature for one hour before cooking.
.28 Flip to p ays w re for mo and to , b m la with an easy p.117 for t ade min homem ! e c u sa
2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place a large roasting tin on the bottom shelf to heat up.
What cut of lamb would you recommend for a smaller family? The best options would be a mini lamb roast or else a rack of lamb.
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3 Bring a large pot of salted water to a boil and cook the potatoes for 8-10 minutes until just tender. Drain well, then return the pan to the hot hob and allow the potatoes to steam
Easy Food 25
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TEST YOUR
Irish food KNOWLEDGE!
HOW WELL DO YOU KNOW TRADITIONAL IRISH FOODS? HAVE A GO AT OUR FUN PADDY’S DAY QUIZ AND FIND OUT!
1
WHAT IS BOXTY?
2 A. A type of whiskey
3
B. A type of potato pancake
WHAT YEAR DID ARTHUR GUINNESS START BREWING AT ST. JAMES’ GATE?
A. 1759 B. 1795 C. 1855
WHAT ARE CRUBEENS?
A. Traditonal woven baskets, used to store food
4
C. A wooden box for shaping butter
B. A variety of potato
WHICH OF THESE IS NOT A KIND OF SEAWEED?
A. Dillisk B. Woodruff C. Carrageen moss
5
C. Boiled pigs’ feet
WHICH IS THE IRISH SPELLING:
A. Whiskey B. Whisky
6
WHICH IRISH LOUGH IS FAMOUS FOR ITS OYSTERS?
A. Carlingford Lough B. Lough Derg C. Lough Neagh
26 Easy Food
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MARCH 2017
15/02/2017 13:57
7
8
ASIDE FROM POTATOES, WHAT’S THE MAIN INGREDIENT IN COLCANNON?
WHAT IS A FULACHT FIADH?
A. A special pot for boiling bacon B. A type of wild mushroom indigenous
to Ireland C. A special pit used to cook food in prehistoric times A. Cheese
B. Cabbage
C. Corned beef
10 9
WHO IS CREDITED WITH BRINGING THE POTATO TO IRELAND?
WHAT WAS MOLLY MALONE SELLING?
A. Cockles and mussels B. Prawns and crabs C. Limpets and winkles
A. The first Earl of Ormond B. Oliver Cromwell C. Sir Walter Raleigh
11
WHAT IS IRELAND’S MAIN FOOD EXPORT?
PERSONAL PREFERENCE ASIDE, WHAT IS THE SAID TO BE THE RIGHT LENGTH OF TIME TO STEEP BLACK TEA?
12
A. 1-2 minutes A. Beef
13
B. Shellfish
WHICH IS NOT THE NAME OF AN IRISH FARMHOUSE CHEESE?
C. Dairy
14
B. 3-5 minutes C. 5-7 minutes
WHICH BREAD DOES NOT TYPICALLY INCLUDE BUTTERMILK AS AN INGREDIENT?
A. Corleggy Cheese B. St Tola C. Green Hills
A. Brown bread
B. Batch bread
C. Soda bread
ANSWERS: 1:B, 2:A, 3:C, 4:B, 5:A, 6:A, 7:B, 8:C, 9:C, 10:A, 11:C, 12:B, 13:C, 14:B www.easyfood.ie
EF119_26-27_Irish Food Quiz.indd 27
Easy Food 27
15/02/2017 13:57
ways with
LAMB
Celebrate seasonal, succulent Irish lamb with these oh-so-good recipes
Turkish lamb flatbread sandwiches
1½ tsp smoked paprika, plus extra to sprinkle
Serves 6 For the lamb koftas: 800g lamb mince 1 egg 120g breadcrumbs 2 garlic cloves, crushed 1 tsp salt 2½ tsp ground sumac 2 tsp ground cumin, plus extra to sprinkle 1½ tsp dried chilli flakes
1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 In a large mixing bowl, combine all of the ingredients for the lamb koftas. Use clean hands to mix until just combined. 3 Roll the mixture into small balls about 3cm in diameter. Flatten gently into patties and arrange them about 2cm apart on a large baking tray. Use two baking trays if necessary to avoid over-crowding. 4 Bake for 20-25 minutes or until the koftas are completely cooked throughout. 5 In a small bowl, combine half a teaspoon
For the sandwiches: Flatbreads or pitta breads, warmed Hummus Rocket Fresh parsley, stems removed Tomatoes, chopped Cucumber, sliced Red onion, thinly sliced
each of sumac, cumin, chilli flakes and smoked
Kalamata olives, pitted
cucumbers, onions and olives.
Top Tip:meal,
paprika. When the kofta patties are fully baked, remove from the oven and sprinkle the spice mixture over the top. 6 To assemble the sandwiches, spread a generous amount of hummus spread on each flatbread, then top with rocket and parsley. 7 Add 2-3 koftas and your choice of tomatoes,
Per Serving 568kcals, 25.4g fat (11.3g saturated), 47.6g carbs, 5.3g sugars, 35g protein, 7g fibre, 0.581g sodium
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icker For a qu le these assemb g hes usin sandwic mb and la t s a ro leftover ith the lightl y w c, sprinkle of suma mixture d e k o m s nd cumin a . paprika
28 Easy Food
EF119_28-32_5 ways with Lamb.indd 28
MARCH 2017
15/02/2017 13:58
what’s in season? Irish lamb
Lamb kebab Caesar salad Serves 4 as a lunch For the lamb kebabs: 450g lamb mince 1 garlic clove, crushed 1 tbsp lemon juice 1 tsp dried oregano Salt and black pepper 1 tbsp olive oil, plus extra for brushing
For the salad: 2 heads of Romaine lettuce, chopped 100g cherry tomatoes, halved
for the dressing except for the olive oil.
50g Parmesan, shaved
entire time until the dressing is emulsified
Whisk to combine thoroughly. 6 Slowly drizzle in the olive oil, whisking the and fully combined. Season with plenty of
1 Soak four wooden skewers in water for
black pepper and a pinch of salt.
30 minutes. Mix all of the ingredients for
7 Toss the lettuce with the dressing. Divide
the kebabs together until just incorporated.
between serving plates and top with the
2 Preheat a griddle pan over a medium-high
cherry tomatoes, Parmesan and some more
heat until very hot.
cracked black pepper. Serve immediately.
3 Divide the lamb mixture in four and press For the Caesar dressing: 3 tbsp olive oil 2 garlic cloves, crushed 4 anchovies, very finely chopped 1½ tbsp mayonnaise Juice of ½ a lemon ½ tsp Dijon mustard 1 tsp Worcestershire sauce
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EF119_28-32_5 ways with Lamb.indd 29
onto the skewers, making sure it's an equal thickness all the way through so it cooks
Per Serving 457kcals, 34.2g fat (12.4g saturated), 8.7g carbs, 3.1g sugars, 30.1g protein, 1.7g fibre, 0.925g sodium
evenly. Brush with olive oil. 4 Cook the kebabs on the griddle pan until browned all over and completely cooked throughout. Remove to a plate, tent loosely with tin foil and rest for 10 minutes. 5 In a bowl, combine all of the ingredients
MAKE IT YOURS: Add shop-bought or homemade croutons for extra crunch!
Easy Food 29
20/02/2017 15:59
Roasted herbed leg of lamb with new potatoes Serves 8-10 (or 4 with leftovers for another
a few times until finely chopped. Add the shallots, garlic and lemon juice and pulse again. Add 90ml of the olive oil and pulse
meal)
until smooth, scraping down the sides as
1 x 2kg leg of lamb, boned, rolled and tied Salt and black pepper 4 tbsp fresh rosemary, leaves picked 4 tbsp fresh thyme, leaves picked Handful of fresh parsley 2 shallots, coarsely chopped 6 garlic cloves 1 tbsp lemon juice 120ml olive oil 1kg baby new potatoes
place it in a large roasting tin. Allow to
needed. Rub the mixture over lamb and stand for 30 minutes. 3 Preheat the oven to 230ËšC/210ËšC fan/gas mark 8. Toss the potatoes with some salt and black pepper and the remaining olive oil. Place the potatoes around the lamb in the roasting tin. 4 Bake for 50-60 minutes or until cooked to your liking. 5 Remove the lamb to a plate, tent loosely with tin foil and allow to rest for 15 minutes
To serve:
before carving.
Green vegetables
6 Serve the lamb with the roasted baby potatoes and some green vegetables.
1 Rub the lamb with two teaspoons of salt and one teaspoon of ground black pepper. Allow to stand for 30 minutes. 2 Place the rosemary, thyme and parsley in the bowl of a food processor and pulse
30 Easy Food
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Per Serving 540kcals, 26.4g fat (7g saturated), 15.2g carbs, 0g sugars, 59.1g protein, 3.6g fibre, 0.282g sodium
x
CHRISTMAS ANNUAL MARCH 2016 2017
15/02/2017 13:59
in eating season? Irish lamb make itwhat’s healthy for wellness
Braised lamb chops Serves 2
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Warm the oil in an oven-proof frying pan over
1 tsp olive oil 4 lamb shoulder chops ½ an onion, chopped 3 garlic cloves, crushed 2 carrots, peeled and sliced 200g Brussels sprouts, trimmed and halved 350ml chicken stock ½ tsp dried thyme ½ tsp dried oregano 2 tbsp lemon juice Salt and black pepper To serve: Mashed potatoes
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EF119_28-32_5 ways with Lamb.indd 31
Per Serving 585kcals, 21.7g fat (7.2g saturated), 20.7g carbs, 7.2g sugars, 75.5g protein, 6.4g fibre, 0.905g sodium
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a medium-high heat. Brown the lamb for 2-3 minutes each side, then remove from the pan and set aside. 3 Add the onions, garlic, carrots and Brussels sprouts to the same pan over a medium heat. Cook for 3-5 minutes. 4 Turn the heat to high. Add the stock, thyme, oregano, lemon juice and some salt and black pepper. Allow to bubble for 1-2 minutes, using
MAKE IT YOURS: Use any vegetables you want, as long as they are reasonably robust to withstand the hour in the oven. Potatoes, parsnips, turnips, sweet potatoes or butternut squash would all work well.
a wooden spoon to scrape any sticky bits from the bottom of the pan. 5 Return the lamb to the pan, nestling the chops in amongst the vegetables. Cover and place in the oven for one hour. 6 Serve with mashed potatoes.
Easy Food 31
15/02/2017 13:59
Fiery Indian lamb curry Serves 4 2 tbsp vegetable oil 1 tbsp mustard seeds 5 green cardamom pods 1 cinnamon stick 2 bay leaves 3 medium onions, chopped 600g lamb neck or shoulder, cut into bitesized pieces 1 x 400g tin of chopped tomatoes 6 garlic cloves, crushed 1 x 4cm piece of fresh ginger, peeled and grated 1 tbsp ground cumin 1 tsp chilli powder 1 tbsp dried coriander 1 tbsp garam masala ½ tsp turmeric
32 Easy Food
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100ml vegetable stock 3 tbsp plain yoghurt, plus extra to serve Salt and black pepper
turmeric. 4 Add the stock and browned lamb. Cover the pan and simmer for about 1½ - 2 hours until the lamb is very tender, stirring and
To serve: Basmati rice Naan bread
scraping the bottom with a wooden spoon. Add a splash of water if the curry starts to look too dry. 5 Remove from the heat. Season to taste
1 Heat the oil in a large heavy pan over a
with salt and black pepper. Stir in the
medium-high heat. Brown the lamb on all
yoghurt and immediately divide the curry
sides, then remove to a plate.
between serving bowls.
2 In the same pan, add the mustard seeds,
6 Serve with basmati rice, naan and some
cardamom pods, cinnamon stick and bay
extra yoghurt.
leaves and sizzle for 30-40 seconds. 2 Turn the heat to medium, add the onions
Per Serving 499kcals, 34.4g fat (13.9g saturated), 17.9g carbs, 6.3g sugars, 30.7g protein, 4.2g fibre, 0.205g sodium
and cook for 7-8 minutes until soft and translucent. 3 Increase the heat to medium-high and stir in the tomatoes, garlic, ginger, cumin, chilli powder, coriander, garam masala and
CHRISTMAS ANNUAL MARCH 2016 2017
15/02/2017 14:00
EF119_33_Bosch.indd 2016 10 Bosch Easy Food33206x290mm Christmas Edition.indd 1
15/02/2017 20/10/2016 12:00 09:34
EF119_34_Barilla_AD.indd 34
22/02/2017 10:57
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
36-44 IN THIS SECTION
DON'T CHICKEN OUT P36 Packed with protein, these quick-fix meals are sure to keep you satisfied
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EF119_XX Intro Pages.indd 35
TOP IT OFF P40
We're amping up delicious chips with decadent homemade toppings
PASTA PERFECTION P42 Have dinner on the table in no time with these quick and tasty family favourites
Easy Food 35
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qu sa ick-fi tis xm fie eals d
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es h t n, p yo i e rot kee p h it Packed w e to r u are s
36 Easy Food
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MARCH 2017
15/02/2017 14:03
easy holiday sugar recipes larderrecipes luck chicken
Asian chicken and mango salad Serves 2 For the dressing: 1 tbsp fish sauce 1 tbsp rice wine vinegar 1 tbsp rapeseed oil Juice of 1 lime 1 tbsp brown sugar 1 garlic clove, crushed 1 red Bird’s Eye chilli, deseeded and finely chopped For the salad: 2 x 100g packs of Carroll’s Honey & Chilli Chicken Pieces 1 large ripe mango, peeled and sliced ½ a cucumber, sliced ½ a small red onion, finely sliced Salt and black pepper 200g bag of mixed greens 3 tbsp fresh coriander, chopped 1 Place all of the ingredients for the dressing in a jar, close the lid tightly and shake to combine. Set aside. 2 In a large bowl, combine the chicken pieces with the mango, cucumber, red onion and a pinch each of salt and black pepper. 3 Add most of the dressing and toss to coat. 4 Divide the mixed greens and coriander between serving plates and top with the chicken and mango mixture. Drizzle over some extra dressing, if desired. Per Serving 350kcals, 7.8g fat (2.1g saturated), 40.8g carbs, 30.7g sugars, 31.1g protein, 6g fibre, 0.934g sodium
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Barbecue chicken pizza baguette Serves 2 1-2 tbsp tomato purée 1 petit pain, halved lengthwise 120g Mozzarella, grated 1 x 100g pack of Carroll’s Barbecue Chicken Pieces ¼ of a red onion, chopped 2 tbsp sweetcorn, drained 1 tbsp fresh coriander, chopped 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2 Spread the tomato purée evenly over both baguette halves. 3 Sprinkle a little of the Mozzarella over each piece of baguette. Top with the chicken, red
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EF119_36-38_Carrolls.indd 37
Top Tip:
ct for re perfe These a ooked, c ! Once freezing perature om tem cool to ro late in e on a p n, and plac en froze zer. Wh e e fr a e th em in pack th you can hen you w t a rehe bag and nch! handy lu need a
Easy Food RECOMMENDS
Carroll’s Signature Roast Chicken Pieces come in three delicious flavours; Rotisserie Style, Honey & Chilli and Smokey Barbecue, and all really pack a flavour-filled punch! Made from 100% chicken breast and with no added water, these chicken pieces are fully coated, ensuring the succulent chicken delivers on flavour in every bite! Now available in Dunnes Stores nationwide.
onion and sweetcorn, then scatter over the remaining cheese. 4 Bake for 8-10 minutes or until the cheese is melted and golden. Scatter over the coriander and serve immediately. Per Serving 325kcals, 8g fat (3.1g saturated), 40.5g carbs, 5.1g sugars, 25g protein, 3.7g fibre, 0.42g sodium
Easy Food 37
21/02/2017 17:06
Healthy chicken and veggie wrap Serves 1 1 large flour tortilla, wholemeal if preferred 3 tbsp soft goat’s cheese 1 x 100g pack of Carroll’s Rotisserie-Style Chicken Pieces ½ a red pepper, sliced 1 small carrot, grated Handful of spinach leaves 2 tbsp alfalfa sprouts Seeds from 1 pomegranate Black pepper 1 Lay the tortilla flat on a chopping board and spread with the soft goat’s cheese. 2 Add the chicken, red pepper, grated carrot and a handful of spinach leaves. 3 Top with the alfafa sprouts, pomegranate seeds and a generous pinch of black pepper. Roll the tortilla up tightly. 4 Serve immediately or wrap in tin foil for later. Per Serving 503kcals, 18.1g fat (9.3g saturated), 48.4g carbs, 27.9g sugars, 38.1g protein, 5.2g fibre, 0.243g sodium
138 Easy 38 EasyFood Food
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CHRISTMAS ANNUAL MARCH 2016 2017
21/02/2017 15:28
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15/02/2017 12:02
Taco fries Serves 4 Heat 1 tbsp oil in a pan. Add ½ a chopped onion and 1 deseeded, chopped green pepper and cook until soft. Add 400g lean beef mince and cook for 6-8 minutes until browned, breaking up any lumps. Drain away any fat. Add 3 tbsp taco seasoning and 2 tbsp tomato purée and cook for 2-3 minutes. Reduce the heat and simmer for 10-12 minutes. Whisk 4 tbsp mayonnaise, 2 tbsp natural yoghurt, 2 crushed garlic cloves and 1 tsp oregano in a bowl. Divide 600g cooked chips between plates and top with chilli, some grated Cheddar and garlic mayonnaise.
Poutine
Serves 4 Melt 40g butter in a saucepan over a medium-high heat. Whisk in 40g flour and cook for 2-3 minutes until lightly golden. Whisk in 400ml beef stock and 150ml chicken stock. Stir in ½ tbsp fish sauce and ½ tbsp soy sauce. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until thick. Remove from the heat, stir in 1 tbsp rice vinegar and add salt to taste. Divide 600g cooked chips between plates. Top with 350g cheese curds or mild white Cheddar torn into bite-sized pieces. Ladle over the gravy and serve hot.
ise Custom r with you za iz p te favouri ! s topping
40 Easy Food
EF119_40-41_Top it off.indd 40
Pizza fries
Serves 4 Combine 250ml pizza sauce and 1 tsp dried oregano. Preheat the grill to a high heat. Pour the sauce over 600g cooked chips and top with 150g grated Mozzarella, 100g pepperoni slices and a good pinch of chilli flakes. Place under the grill for 2-3 minutes, until the cheese is golden and bubbing. Serve hot.
MARCH 2017
15/02/2017 14:06
Loaded Buffalo fries Serves 4
larder luck chips
Combine 250ml Buffalo wing sauce with 30g butter in a saucepan over a low heat. Stir in 2 poached, shredded chicken fillets. Drizzle the sauce and crumble 120g blue cheese over 600g cooked chips. Place under a hot grill for 2-3 minutes, until the cheese is melted. Serve hot with chopped spring onions and some fresh coriander.
Parmesan, rosemary and truffle chips Serves 4 Toss 600g cooked skinny chips with 1 tbsp truffle oil, 2 tbsp chopped fresh rosemary, 120g grated Parmesan and a generous crack of sea salt and black pepper.
Use ught p o sh -bo ips for h c frozen rn nce, or tu convenie asy e r fo 0 to p.12 ow ons on h instructi ur o y e k a to m own!
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Curry chips
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EF119_40-41_Top it off.indd 41
Serves 4 Combine 2 tbsp curry powder, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander seeds and ½ tsp cinnamon. Heat 1 tbsp oil in a pan over a medium heat and cook 1 chopped onion for 4-5 minutes. Add 1 peeled, chopped apple and cook for 2-3 minutes. Add 1 crushed garlic clove and 1 tsp grated fresh ginger. Stir in the spice mix and cook for one minute. Whisk in 2 tbsp plain flour and cook for 2-3 minutes. Gradually stir in 480ml chicken stock. Add 1 tsp Worcestershire sauce, 1 tsp sugar, 1 tbsp tomato purée and some salt and black pepper. Bring to a boil, then reduce the heat and simmer for 12-15 minutes. Blend until smooth and serve over 600g cooked chips.
Easy Food 41
15/02/2017 14:06
Lemon chicken noodle soup Serves 4 1 tbsp olive oil ½ an onion, chopped 3 garlic cloves, crushed 3 carrots, chopped 1 celery stalk, chopped 1.2l chicken stock 1 tbsp fresh thyme leaves 250g Barilla Lasagne Sheets, broken into small pieces
2 cooked chicken fillets, shredded 150g baby spinach Zest and juice of 1 lemo Salt and black pepper 1 Heat the olive oil in a large pot over a mediumhigh heat. 2 Add the onion and cook for 4-5 minutes until softened. Add the garlic, carrots and celery and cook for three minutes longer. 3 Add the stock and thyme, then bring everything
to a boil. Add the broken lasagne sheets and cook for 7-8 minutes until al dente. 4 Stir in the chicken and spinach and cook for one minute longer until the spinach has wilted and the chicken is completely heated through. 5 Remove from the heat and stir in the lemon juice and zest. Season with salt and pepper. Per Serving 394kcals, 11g fat (2.4g saturated), 44.1g carbs, 4.3g sugars, 29.5g protein, 2.7g fibre, 1.15g sodium
Pasta PERFECTION
x
Have dinner on the table in no time with these quick and tasty family favourites
42 138 Easy EasyFood Food
CHRISTMAS ANNUAL 2016 www.easyfood.ie Pantone 1795 C
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Pantone 295 C
28/02/2017 12:57
larder larderluck luckpasta pasta
One-pot pizza pasta Serves 4 1 tbsp olive oil 1 small onion, sliced 1 green pepper, deseeded and sliced 1 garlic clove, crushed 220g beef mince 50g pepperoni, sliced 1 x 400g jar of Barilla Basilico pasta sauce ½ tsp dried oregano ½ tsp dried basil 240g Barilla Penne Rigate 350ml chicken stock Salt and black pepper 120g Mozzarella, grated 1 Heat the olive oil in a large oven-proof pot or casserole dish over a medium-high heat. Add the onion and pepper and cook for 2-3 minutes until
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EF119_42-44_Barilla.indd 43
softened. Add the garlic and cook for one minute. 2 Add the beef mince and cook for 4-5 minutes until completely browned throughout, stirring often and breaking up lumps with a wooden spoon. Drain away any excess fat. Stir in half of the pepperoni. 3 Stir in the Basilico pasta sauce along with the oregano, basil, penne and stock. Season to taste. 4 Bring to a boil, then cover the pan. Reduce the heat and simmer for 12-15 minutes until the pasta is cooked to al dente. Meanwhile, preheat the grill to a high heat. 5 Remove the dish from the hob. Top with the Mozzarella and the remaining pepperoni. Place under the grill for 3-4 minutes until the cheese is golden brown and bubbling. Serve immediately.
Easy Food RECOMMENDS
In its distinctive blue box, Barilla is the best-selling pasta brand in Italy and around the world. Barilla pasta is ready in 10 minutes, holds up perfectly to cooking, has the right al dente texture, without being ‘clumpy’ or ‘gluey’, and is coated to absorb pasta sauce for a richer taste. Simply stirring in a full flavoured Barilla pasta sauce to the cooked pasta produces a nourishing family meal in minutes! Discover recipes, different pastas, sauces and more at www.Barilla.com.
Per Serving 437kcals, 15.8g fat (4.9g saturated), 43.2g carbs, 6.4g sugars, 30.9g protein, 2.8g fibre, 1.157g sodium
Easy Food 43
28/02/2017 11:58
Chilli and garlic prawn linguine Serves 4 5 tbsp olive oil, plus extra for drizzling 100g breadcrumbs Small bunch of parsley, leaves picked and chopped, plus extra to serve 5 garlic cloves, crushed 1 red chilli, thinly sliced 60ml white wine 320g Barilla Linguine 500g raw prawns, peeled and de-veined Juice of ½ a lemon Salt and black pepper To serve: Chilli oil (optional) 1 Heat half of the olive oil in a large pan over a medium heat. Add the breadcrumbs. Cook for 5-6 minutes until the breadcrumbs are golden and crisp. Stir in the chopped parsley and half of the
44 138 Easy EasyFood Food
EF119_42-44_Barilla.indd 44
crushed garlic. Cook for another 1-2 minutes, then transfer to a bowl and set aside. 2 Return the pan to a medium-high heat and add the remaining olive oil. Add the remaining garlic and the chilli and cook for two minutes. 3 Add the wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon. 4 Bring a large pot of salted water to a boil and cook the linguine to al dente according to the package instructions. Drain the pasta, reserving about 250ml of the cooking water. 5 Add the prawns to the garlic and chilli mixture
and cook for 3-4 minutes. Squeeze in the lemon juice and season with salt and black pepper. 6 Add the pasta to the pan with the prawns, adding a splash or two of the pasta cooking water to bring the sauce together. Toss everything to combine, then divide between serving bowls. Top with the toasted breadcrumbs and finish with fresh parsley and a drizzle of chilli oil, if desired.
Per Serving 646kcals, 122.8g fat (3.7g saturated), 65.4g carbs, 1.7g sugars, 41.2g protein, 1.4g fibre, 0.513g sodium
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ed conv For add ked use coo c u yo an n raw a th rather prawns to the in m e tir th — just s me as ti e e sam pan at th d ensure that an the pasta ated through he they’re erving. before s
CHRISTMAS ANNUAL 2016 www.easyfood.ie
28/02/2017 12:57
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
46-65 IN THIS SECTION
WEEKLY MENU PLANNER P46
Keep it simple, keep it quick with a whole week's worth of easy family meals
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EF119_XX Intro Pages.indd 45
THE ULTIMATE GUIDE TO SLOW COOKING P56 Everything you need to know to get started with your slow cooker
SLOW COOKER COMFORT FOOD P57
Make your slow cooker do the work so you can enjoy these wholesome, hearty meals
15 WAYS WITH LEFTOVER ROASTS P63
Quick recipes to make the most of leftover roast ham, lamb and salmon
Easy Food 45
15/02/2017 16:04
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
46 Easy Food
EF119_46-55_Weekly_Budget.indd 46
MARCH 2017
15/02/2017 15:11
what's for dinner? weeknight meals
Monday
Japanese cabbage fritters Serves 2
To serve: Stir-fried mangetout
For the sriracha mayo: 4 tbsp mayonnaise 2 tbsp sriracha hot sauce 1 tbsp lemon juice For the fritters: 2 extra-large eggs 120ml water 1½ tbsp soy sauce 1 tbsp toasted sesame oil 120g plain flour ½ a head of cabbage, shredded
free Meat- ! y Monda
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EF119_46-55_Weekly_Budget.indd 47
1 carrot, peeled and grated 3 spring onions, sliced Vegetable oil, for frying
1 In a small bowl, combine the mayonnaise, sriracha and lemon juice. Stir to combine well. 2 In a large bowl, whisk together the eggs, water, soy sauce and sesame oil until smooth. Add the flour a few tablespoons at a time, whisking together constantly, until it forms a thick, smooth batter. 3 Add the cabbage, carrot and spring onions to the batter. Stir until everything is evenly coated. 4 Heat a drizzzle of oil in a non-stick or cast iron pan over a medium heat. Once hot, add a ladelful
g If makin r these fo rve e s , n childre e th without e. c u a s spicy
of the batter mixture. Press it down into the hot pan to form a circle, about 1cm thick, and cover with a lid. Cook for 3-5 minutes until golden brown on the bottom, then flip and cook for another 3-4 minutes. Transfer to a warmed plate and cover with tin foil. Keep warm while you cook the remaining batter, adding more oil to the pan when necessary. 5 Drizzle with the sriracha mayonnaise and scatter over some sliced spring onions. 6 Serve with stir-fried mangetout and extra sriracha mayo on the side. Per Serving 623kcals, 35.9g fat (6.8g saturated), 62.1g carbs, 11.2g sugars, 15.2g protein, 7.7g fibre, 1.124g sodium
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Ron Forrester “Cabbage wouldn’t be on my shopping list often (and normally a nice piece of bacon would be close by!), but I had high hopes for this recipe. The ingredients were straightforward and I had most of them in the kitchen. The prep time is short and the dish can be completed in just 20-25 minutes from start to finish. I favoured the greener leaves of cabbage, leaving out the core as it seemed too tough. The sriracha mayonnaise was excellent and compliments the crisp fritters beautifully. My teenage son Rory also gave the dish a firm thumbs up.”
Easy Food 47
15/02/2017 15:11
Tuesday
Quick-fix beef and bacon chilli Serves 6 4 streaky bacon rashers 1 onion, chopped 1 red pepper, deseeded and chopped 1 jalapeño, deseeded and chopped 3 garlic cloves, crushed 700g beef mince 2 tbsp tomato purée 1 tbsp chilli powder 1 tsp cumin ¼ tsp cayenne pepper Salt and black pepper 120ml red wine, dark beer or beef stock 2 x 400g tins of chopped tomatoes 1 x 400g tin of black beans or kidney beans, drained and rinsed
48 Easy Food
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To serve: Potato wedges, chips or small tortillas Optional toppings: Hot sauce, sour cream, salsa, grated Cheddar, avocado, jalapeños and/or coriander 1 Heat a large pot over a medium-high heat and cook the bacon until crispy. Remove to a plate and set aside, reserving the bacon fat in the pan. 2 Add the onion, pepper, jalapeño and garlic to the pot and cook over a medium-high heat for 3-4 minutes until tender. 3 Add the beef and cook for 5-6 minutes until completely browned throughout, breaking up large lumps with a wooden spoon. 4 Add the tomato purée, chilli powder, cumin, cayenne and some salt and black pepper. Stir to combine and cook for two minutes. 5 Turn the heat to high and add the red wine (or
beer or beef stock). Bubble for 2-3 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. 6 Add the tinned tomatoes and beans. Bring to a boil, then reduce the heat and simmer for 10 minutes. Taste and add some additional salt and pepper if needed. 7 Divide amongst serving bowls and crumble over the bacon. Serve with potato wedges, chips or small tortillas. Place a selection of toppings on the table for people to help themselves, such as hot sauce, sour cream, salsa, grated Cheddar, avocado, jalapeños, coriander or any other toppings you like. Per Serving 408kcals, 10.3g fat (3.4g saturated), 33g carbs, 6.9g sugars, 42.3g protein, 8.5g fibre, 0.264g sodium
MARCH 2017
15/02/2017 15:11
what's for dinner? weeknight meals
Wednesday
One-pot gnocchi with chicken and spinach Serves 4 30g butter 2 tbsp plain flour 4 garlic cloves, crushed 350ml whole milk 250ml chicken stock Salt and black pepper 3 cooked chicken fillets, chopped 250g mushrooms, sliced 1 x 500g pack of gnocchi 4 handfuls of baby spinach leaves 40g Parmesan, grated
medium heat. 2 Melt the butter in the pan, then add the flour and garlic and stir vigorously for 2-3 minutes until the mixture is smooth. 3 Gradually stir in the milk and chicken stock until completely incorporated. Simmer for five minutes until slightly thickened, stirring constantly. Add salt and black pepper to taste. 4 Add the chicken, mushrooms, uncooked gnocchi and spinach. Stir gently for about a minute until everything is coated and the spinach has just wilted. 5 Scatter the Parmesan evenly over the top and place in the oven for 20 minutes or until the gnocchi is cooked and the sauce is bubbling around the edges.
MAKE IT YOURS: at you Depending on wh atively ern alt n ca have, you tover lef d de red sh 0g use 40 erie iss roast chicken or rot h. dis s thi ke chicken to ma
Per Serving 505kcals, 16g fat (7.2g saturated), 47.2g carbs, 5.7g sugars, 42.3g protein, 3.6g fibre, 1.405g sodium
1 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7 and place a large, oven-proof pan over a
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Easy Food 49
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Thursday Serves 4
120g peas 4 salmon fillets Salt and black pepper 2 tbsp parsley, chopped Juice of ½ a lemon
2 tbsp olive oil ½ an onion, finely chopped 3 garlic cloves, crushed 300g orzo 1 x 400g tin of chopped tomatoes ½ tsp dried oregano ½ tsp dried basil 850ml chicken stock
1 Heat the olive oil in a large pan over a medium heat. Cook the onion for 4-5 minutes until translucent. Add the garlic and cook for one minute longer. 2 Add the orzo and stir for one minute. Stir in the tomatoes, dried herbs and chicken stock. 3 Turn the heat to high and bring to a boil, then reduce to a simmer. Cook gently for 7-8 minutes,
Simple salmon and orzo
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stirring occasionally. Stir in the peas. 4 Season the salmon fillets with salt and pepper. Use a spoon to make four indentations in the orzo and place the salmon fillets snugly inside. 5 Cover the pan and simmer for another 10-12 minutes or until the salmon is cooked through and the pasta is al dente. 6 Garnish with fresh parsley and squeeze over some lemon juice.
Per Serving 607kcals, 20.6g fat (2.8g saturated), 62.4g carbs, 6.7g sugars, 45.1g protein, 8.4g fibre, 0.824g sodium
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MARCH 2017
15/02/2017 15:12
what's for dinner? weeknight meals
Friday
Baked ham and leek cannelloni
60g mature Cheddar, grated 100g breadcrumbs To serve: Green salad
Serves 4 30g butter 3 leeks, trimmed, washed and sliced 100g cooked ham, roughly torn 200g crème fraîche Salt and black pepper 8 dried cannelloni tubes 300ml chicken stock 1 tbsp wholegrain mustard
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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Melt the butter in a large pan over a medium-high heat. Add the leeks and cook for 5-6 minutes until softened. Add the ham, two tablespoons of the crème fraîche, a pinch of salt and plenty of black pepper. Stir to combine. 3 Fill the cannelloni tubes with the ham and leek mixture. Place in an ovenproof dish that fits
all eight tubes snugly. 4 In the same pan over a medium heat, mix the stock together with the remaining crème fraîche, mustard and most of the grated cheese. Season to taste and stir until thoroughly combined. 5 Pour the sauce over the cannelloni. Sprinkle with the breadcrumbs and remaining cheese. 6 Bake for 30-35 minutes until the top is golden and the edges are bubbling. Serve with a green salad. Per Serving 455kcals, 22.9g fat (12.2g saturated), 45.7g carbs, 4.7g sugars, 17.5g protein, 3.1g fibre, 0.933g sodium
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Saturday
One-tray crunchy Cajun chicken goujons with roasted veggies Serves 4 350g baby potatoes, halved Cooking spray Olive oil, for drizzling Salt and black pepper 50g plain flour 2 tbsp Cajun spice 2 eggs, beaten 140g cornflakes, crushed 4 chicken fillets, cut into strips 2 courgettes, chopped
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1 Bring a pan of salted water to a boil and cook the potatoes for 7-8 minutes until just tender. Drain well, then return the pan to the hot hob and steam the potatoes dry for one minute, shaking the pan. 2 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Lightly coat a baking tray with cooking spray. 3 Place the potatoes in a single layer on one half of the prepared baking tray. Drizzle with olive oil and season with salt and pepper. Set aside. 4 In a shallow bowl, combine the flour and Cajun spice. Beat the eggs in a second bowl and crush the cornflakes in a third. 5 Working in batches, dredge the chicken pieces in the seasoned flour, then dip them into the eggs. Shake off any excess, then dredge them in
the crushed cornflakes, pressing them on firmly. 6 Place the goujons in a single layer on the opposite side of the baking tray. Spray the chicken with cooking spray. 7 Bake in the oven for 10 minutes, then add the chopped courgettes to the pan and stir them through the potatoes, drizzling with a little extra olive oil. Flip the chicken pieces over. 8 Return to the oven for a further 10 minutes until the chicken goujons are golden brown and completely cooked throughout.
Per Serving 484kcals, 16.1g fat (4g saturated), 36.9g carbs, 3.5g sugars, 47.7g protein, 4.2g fibre, 0.387g sodium
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MARCH 2017
28/02/2017 11:56
what's for dinner? weeknight meals
Dessert
Chocolate berry crêpes Serves 4 500g frozen mixed berries, thawed 100g dark chocolate, broken into pieces 140ml cream 4 shop-bought thin, crêpe-style pancakes
1 Put the thawed berries into a large pan and cook over a medium heat for five minutes until heated through. 2 Meanwhile, place the chocolate and cream into a heatproof bowl and rest over a saucepan of simmering water, making sure that the bottom of the bowl doesn't touch the water. Heat gently for 5-6 minutes, stirring now and then, until the chocolate is just melted. 3 Remove the bowl from the pan and stir
together into a smooth sauce. 4 Heat the crêpes according to the package instructions. Place each crêpe on a warm plate and spoon a quarter of the berries into the middle, then pour over the hot chocolate sauce.
Per Serving 282kcals, 19g fat (4.9g saturated), 24.9g carbs, 6.9g sugars, 3.6g protein, 0.9g fibre, 0.106g sodium
MAKE IT YOURS: Use milk or white chocolate if preferred!
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Easy Food 53
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Sunday Rosemary lamb chops with carrot and parsnip mash Serves 4 For the mash: 350g carrots, peeled and coarsely chopped 450g parsnips, peeled and coarsely chopped 50g butter Splash of milk, warmed Salt and black pepper For the lamb chops: 4 garlic cloves 2 tbsp extra-virgin olive oil
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2 tsp fresh rosemary leaves, chopped ½ tsp salt 1 tsp black pepper 8 lamb chops To serve: Peas 1 Bring a large pot of salted water to the boil. Add the carrots and parsnips and cook for 15 minutes until very tender. Drain well. 2 Return the pot to a medium heat and allow the vegetables to steam dry for one minute, shaking the pot often. 3 Add the butter and milk and mash until smooth. Season with salt and pepper. 4 For the lamb chops, combine the first five
ingredients in a food processor and whizz until the garlic is finely chopped. Coat the chops with the garlic mixture and place in a single layer on a baking tray. Set aside for 15 minutes. 5 Preheat the grill to a high heat. Cook the lamb chops under the grill for 3-4 minutes per side for medium-rare, or until cooked to your liking. 6 Transfer the chops to a plate and tent loosely with tin foil. Allow to rest for five minutes. 7 Serve the rosemary lamb chops with the carrot and parsnip mash and some peas.
Per Serving 388kcals, 14.9g fat (7.6g saturated), 52.9g carbs, 27.2g sugars, 9.2g protein, 6.1g fibre, 0.764g sodium
MARCH 2017
27/02/2017 09:51
what's for dinner? weeknight meals
Loose ends
Top tips for making the most of your weekly shop!
■ Use leftover cooked ham, leeks and peas to make a tasty risotto or pasta bake. Alternatively, stuff chicken fillets with some ham and Cheddar and coat them in breadcrumbs for a chicken Cordon Bleu. ■ Use leftover cabbage to make cumin coleslaw. Stir together 8 tbsp mayonnaise, the juice of 1 lime, 1 tsp cumin, ½ tsp salt, 1 tsp sugar and a pinch of cayenne pepper. In a bowl, combine ½ a shredded head of cabbage, 2 grated carrots and 4 sliced spring onions. Pour the dressing over top, then stir to coat everything. Serve immediately or refrigerate until ready to serve.
Dessert
Choco-hazelnut pinwheels Makes 16 Butter, for greasing 5 tbsp chocolate hazelnut spread 1 x 320g sheet of puff pastry, thawed if frozen Icing sugar, for dusting 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and grease a baking tray with butter. 2 Spread the chocolate hazelnut spread over the sheet of puff pastry. Roll up the pastry and slice into 16 pieces about 2cm thick. www.easyfood.ie
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■ Leftover dark chocolate is never a problem in the Easy Food offices, but the dessert possibilities are endless — or try drizzling melted dark choccy over popcorn for a sweet-savoury snack combo.
3 Place on the prepared oven tray and bake for 20 minutes or until golden and puffed. 4 Remove from oven and allow to cool. Once cooled, dust with icing sugar and serve.
Per Serving 194kcals, 7.4g fat (3.8g saturated), 26.5g carbs, 13.6g sugars, 4.6g protein, 3g fibre, 0.382g sodium
MAKE IT YOURS: For added texture and flavour, sprinkle chopped nuts or sliced strawberries over the chocolate spread before rolling up the pinwheels.
■ Use leftover cream to make simple creamed mushrooms — these are delicious as a sauce for gnocchi or pasta, as a side for chicken or steak or simply over some good-quality toast for breakfast or lunch. ■ Use crushed cornflakes to replace the breadcrumb coating on fish or prawns, similar to the Chicken Goujons featured here, or in place of the breadcrumb topping on pasta bakes or fruit crumbles.
Easy Food 55
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YOUR ULTIMATE GUIDE TO
Slow Cooking
TRIM EXCESS FAT FROM THE MEAT. Brown the meat first in a hot pan or a high oven to add flavour and colour.
• Chuck steak • Skirt • Stewing beef • Round steak
• Leg • Shanks • Shoulder • Loin chops • Ribs
Tips
BEST CUTS OF MEAT
• Shanks • Neck • Shoulder
• Bone-in cuts • Whole chicken
When to add ingredients INGREDIENT
WHEN TO ADD
Onions, potatoes, carrots and squash
Beginning
Peas and corn
Last 30 minutes
Tips
Spinach and leafy greens
Last 15 minutes
Tinned beans
Last 15 minutes
Milk, cream and sour cream
Last 15 minutes
Fresh herbs
Just before serving
Cooked pasta or grains
Last 30 minutes
Fish
Last 15 minutes
• Chop vegetables into equal sizes to help them cook evenly. • Sauté onions, mushrooms and garlic before adding them to the slow cooker. • Drain tinned beans before adding them.
Converting recipes
TIPS TO
SLOW COOKER CONVERSION TIMES
Slow cooker SUCCESS
If a dish usually cooks in the oven or stovetop for…
Then cook in the slow cooker on high for…
Or cook in the slow cooker on low for…
15-30 minutes
1½-2½ hours
4-6 hours
30-45 minutes
2-3 hours
6-8 hours
4-6 hours
8-12 hours
45 minutes – 3 hours • Always read the manual as different models vary in cooking To convert from high to low times and settings. HIGH LOW • Fill the slow cookers between half and three-fourths of the way full 3 hours 7 hours so that the food cooks evenly. 4 hours 8 hours • Keep the lid on during cooking to maintain temperature. 5 hours 9 hours • Too much liquid? Remove the lid and increase the heat to high 6 hours 10 hours for the last 30 minutes, or add some cornflour blended with 7 hours 11 hours liquid to thicken the sauce. 8 hours 12 hours
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WHAT IS THE DIFFERENCE BETWEEN LOW AND HIGH SETTINGS? The high and low settings refer to how long it takes to reach the simmer point, so 7-8 hours on LOW or 3-4 hours on HIGH Most dishes can be prepared on either setting
Safety first
• Thaw meat, poultry and frozen vegetables before cooking. • Remove cooked food from the slow cooker insert before refrigerating. • Don’t reheat slow cooked meals in the slow cooker.
MARCH 2017
15/02/2017 14:23
what's for dinner? slow cooking
Comfort food SLOW COOKER
Make your slow cooker do the work so you can enjoy these wholesome, hearty meals
Top Tip:easy
an To make ply uce, sim a s e u n w barbec ro e 100g b hup combin tc e k g nd 120 sugar a with the ucepan a s a in ntil e imm r u juices. S . d thickene
Easiest-ever pulled pork Serves 8 2kg pork shoulder, skin scored with a sharp knife 3 garlic cloves, finely sliced 1 tbsp smoked paprika 1 tbsp ground cumin 2 tsp chilli powder 1 tsp fennel seeds Salt and black pepper 1 tbsp olive oil 1 onion, thinly sliced 1 x 500ml can of cider To serve: Baps Coleslaw
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1 Using a sharp knife, make little slits all over the pork. Push the slices of garlic into the slits. In a small bowl, combine the spices, seeds and olive oil. Rub all over the pork. 2 Place the slices of onion in the base of the slow cooker and put the pork on top. Pour in the cider. Cover and cook on low for eight hours or on high for four until the meat is falling off the bone. 3 Transfer the pork to a chopping board and use two forks to shred the meat. Discard the skin and as much fat as desired. 4 Place the pork in a bowl and pour over the juices from the slow cooker. Add some salt and pepper to taste, stir well and serve in baps with coleslaw. Per Serving 763kcals, 55.7g fat (19.9g saturated), 3.2g carbs, 0.7g sugars, 58.9g protein, 1.2g fibre, 0.192g sodium
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Easy Food 57
15/02/2017 14:24
Beef and butternut squash stew
Serves 4 400g stewing beef, cubed 1½ tbsp flour Salt and black pepper 2 tbsp rapeseed oil 2 large onions, sliced 2 garlic cloves, crushed 1 small butternut squash, peeled and chopped 75g red lentils 2 bay leaves Ÿ tsp dried thyme 1 tbsp Worcestershire sauce 100ml red wine 500ml beef stock To serve: Mashed potatoes
1 Put the beef in a bowl. Sprinkle over the flour and some salt and pepper and toss to coat. 2 Heat half of the oil in a large pan over a medium-high heat. Working in batches, cook the beef until just browned on all sides. Transfer to the slow cooker. 3 Add another tablespoon of oil to the same pan and cook the sliced onions for 6-8 minutes until softened, stirring occasionally. 4 Add the garlic, butternut squash and lentils and cook for another 1-2 minutes, stirring. 5 Add the bay leaves, thyme, Worcestershire sauce, wine and stock. 6 Transfer everything to the slow cooker and cook on low for eight hours, or on high for four. 7 Serve with mashed potato and peas. Per Serving 402kcals, 13.9g fat (3g saturated), 25.8g carbs, 4.6g sugars, 38.1g protein, 7.9g fibre, 0.566g sodium
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Peas
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CHRISTMAS ANNUAL MARCH 2016 2017
15/02/2017 14:25
make it healthy eating for cooking wellness what's for dinner? slow
Vegetable and chickpea curry
Serves 8-10 1 tsp olive oil 1 large onion, chopped 2 medium potatoes, scrubbed and chopped Salt and black pepper 1 tbsp curry powder 1 tbsp brown sugar 3cm piece of fresh ginger, peeled and grated 3 garlic cloves, crushed Pinch of cayenne pepper 500ml vegetable stock 2 x 400g tins of chickpeas, drained and rinsed 1 green and 1 red pepper, chopped
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1 small head of cauliflower, cut into bitesized florets 2 x 400g tins of chopped tomatoes 250g baby spinach 1 x 400ml tin of coconut milk
3 Transfer to the slow cooker. Add the rest of the stock along with the chickpeas, peppers, cauliflower, tomatoes and some seasoning. Stir to combine. 4 The liquid should come about halfway up the sides of the bowl; add more stock or
To serve: Couscous or rice
water if necessary. Cover and cook for on high for four hours, or on low for eight. 5 Stir in the spinach and coconut milk. Cover
1 Heat the oil in a large pot over a medium
with a lid and cook for another 5-6 minutes
heat. Add the onion and a little salt and cook
until the spinach has wilted and everything is
for 5-6 minutes until translucent. Add the
heated through. Taste and add extra salt and
potatoes and cook for 4-5 minutes longer.
pepper as needed.
2 Stir in the curry powder, brown sugar,
6 Serve with couscous or rice.
ginger, garlic and cayenne pepper. Cook for 30 seconds until fragrant. Pour in a splash of the stock and allow to bubble, using a wooden spoon to scrape up any sticky bits from the bottom of the pot.
Per Serving 323kcals, 13.2g fat (9g saturated), 43.8g carbs, 11.3g sugars, 12.1g protein, 12.2g fibre, 0.229g sodium
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Easy Food 59
27/02/2017 09:51
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CHRISTMAS ANNUAL MARCH 2016 2017
15/02/2017 14:27
it healthy eatingcomfort for wellness what's formake dinner? slow cooker food
Spicy chicken nachos Serves 8 900g chicken fillets 230ml tomato passata 120ml chicken stock 1 tbsp chilli powder 1 tsp cumin 2 garlic cloves, crushed 1 red onion, finely chopped 2 green chillies, deseeded and chopped Salt and black pepper 3 tbsp cornflour, mixed with 3 tbsp water 450g tortilla chips 320g Cheddar, grated 1 x 400g tin of black, pinto or kidney beans, drained and rinsed To serve: Fresh coriander, chopped Sour cream Salsa Avocado, chopped 1 Place the chicken in the slow cooker. Whisk together the tomato passata, stock, chilli powder, cumin, garlic, onion and some salt and pepper. Add the cornflour mixture and whisk until smooth. Pour the sauce over the chicken. Cover and cook on high for four hours or low for eight. 2 Transfer the chicken fillets to a chopping board and use two forks to shred the meat. Place the chicken in a bowl, stir in the beans and add enough of the sauce to coat. 3 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Spread the tortilla chips out on a large baking tray. Top with the chicken mixture and the grated Cheddar. 4 Bake for 8-10 minutes until the cheese has melted. Remove and allow to cool for 3-4 minutes, then serve topped with coriander, sour cream, salsa and avocado. Per Serving 610kcals, 13.6g fat (4.4g saturated), 63.6g carbs, 2.4g sugars, 57.5g protein, 2.4g fibre, 0.442g sodium
Chicken Parmesan and pasta soup
Serves 4
60g Parmesan, grated, plus extra to serve 1 tbsp fresh basil, chopped, plus extra to serve ½ tsp dried oregano ½ tsp dried chilli flakes Salt and black pepper 120g farfalle pasta
2 Transfer the chicken fillets to a chopping board and use two forks to shred the meat. Return the chicken to the slow cooker and stir in the pasta. Cook on high for 30 minutes longer or until the pasta is cooked to al dente. If the soup is too thick after the pasta is cooked, stir in additional stock until it reaches your desired consistency.
4 garlic cloves, crushed 1 green pepper, chopped 1 x 400g tin of chopped tomatoes 3 chicken fillets 750ml chicken stock ½ an onion, chopped
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1 In the bowl of a slow cooker, stir together
3 Serve garnished with extra Parmesan and
the garlic, pepper, tomatoes, chicken, stock,
some chopped basil.
onion, Parmesan, basil, oregano and chilli flakes. Season with salt and black pepper. Cook on high for four hours or on low for
Per Serving 368kcals, 12.1g fat (4.4g saturated), 25.4g carbs, 4.5g sugars, 39.2g protein, 2.2g fibre, 0.884g sodium
eight hours. Easy Food 61
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ON SALE NOW! EF119_62_Easy Parenting_Ad.indd 62
14/02/2017 17:15
what's for dinner? leftovers
15 WAYS WITH LEFTOVER ROASTS HAM AND CORN CHOWDER Serves 6 Melt 30g butter in a pot over a medium heat. Add 1 chopped onion, 2 chopped carrots and 2 celery stalks for 4-5 minutes until tender. Add 900ml ham or chicken stock, 5 diced medium potatoes, ¾ tsp dried oregano, ½ tsp dried thyme and 1 bay leaf. Season with salt and plenty of black pepper. Bring to a boil over a mediumhigh heat. Turn the heat to medium, cover with a lid and simmer for 18-20 minutes until the potatoes are very tender, stirring occasionally. Stir in 300g ham and 1 x 198g tin of sweetcorn. In a separate saucepan, melt 60g butter over a medium heat. Add 60g flour and cook for two minutes, stirring constantly. Gradually add 720ml milk, whisking constantly. Bring to a boil, then remove from the heat and pour the milk mixture into the soup pot. Stir together and serve warm topped with bacon and chives.
EASY CHEESE, HAM AND TOMATO QUESADILLA Serves 1 Heat 1 tbsp oil in a non-stick pan over a medium heat. Spread tomato purée over one half of a large tortilla wrap and scatter with a handful of cooked shredded ham and a handful of grated cheese. After about 30 seconds, fold the tortilla over to cover the filling and press down so that the melting cheese glues the two halves together. Cook the quesadilla for 2-3 minutes in total, flipping halfway, until the outsides are golden and the cheese inside has melted completely. Turn out onto a chopping board and allow to cool slightly, then cut into triangles. Serve with salad or wrap up for packed lunches.
HAM AND GRUYÈRE BREAKFAST TOASTS Serves 1 Preheat the grill to a high heat and lightly toast 2 slices of sourdough. Line a rimmed baking tray with tin foil. Spread each slice of toast with Dijon mustard, then top each with 1 thick-cut slice of leftover cooked ham and 1-2 slices of tomato. Scatter over grated Gruyère and sprinkle lightly with dried oregano. Season with salt and pepper, then arrange on the prepared
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baking tray and place under the grill until bubbling. Top each slice with a fried egg and serve immediately.
HEARTY HAM AND BEAN SOUP Serves 6-8 Heat 1 tbsp olive oil in a large pot over a medium-high heat. Cook 2 chopped celery stalks, 2 peeled and chopped carrots and 1 large onion for 5-6 minutes until tender. Add 3 crushed garlic cloves and cook for one minute longer. Add 2l chicken stock, a leftover ham bone and 600g shredded cooked ham. Add 2 x 400g tins of cannellini, butter or borlotti beans, 4 tbsp of fresh parsley, 2 tsp dried thyme and plenty of black pepper. Bring to a boil, then reduce to a simmer. Cover the pan and simmer for 2-3 hours. Remove the ham bone and serve hot.
SWEET AND SOUR PINEAPPLE FRIED RICE Serves 4 In a small pan over a medium-high heat, combine 2 tbsp honey, 3 tbsp pineapple juice (from 1 x 410g tin of pineapple), 3
5
tbsp soy sauce, 2cm piece of grated fresh ginger and 1 tbsp rice vinegar. Whisk until fully combined and allow to bubble for 2-3 minutes. Remove from the heat and set aside. Heat 1 tbsp vegetable oil with 1 tsp sesame oil in a large pan or wok over a medium-high heat and cook 1 chopped onion for 3-4 minutes. Add 1 deseeded, chopped red pepper and cook for another three minutes. Remove from the pan and set aside. Heat 1 tbsp vegetable oil in the same pan over a medium heat. Pour in 2 beaten eggs and cook into a thin omelette. Remove from the pan when just cooked and chop into strips. Add 250g cooked chopped ham to the hot pan and cook for two minutes just until heated through. Remove from the pan. Heat 1 tbsp sesame oil in the pan. Add 600g day-old cooked rice and stir-fry for 4-5 minutes. Add the tinned pineapple chunks with 2 tbsp juice, 2-3 tablespoons soy sauce to taste and 1 tsp rice vinegar. Return the vegetables, ham and shredded omelette to the pan with the rice and stir to combine. Top with spring onions, coriander and sesame seeds and drizzle with the sweet and sour sauce.
WAYS with LEFTOVER
Roast ham
Easy Food 63
15/02/2017 14:28
15 WAYS WITH LEFTOVER ROASTS
5
WAYS with
LEFTOVER
Roast lamb
LEFTOVER LAMB RAGÙ
Serves 4-6 Put 50g pancetta in a large pan over a medium-high heat and cook for 3-4 minutes until the pancetta releases its oils. Add ½ a finely chopped onion and 1 tbsp chopped rosemary and cook for 4-5 minutes longer. Pour in 120ml white wine and bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon. Add 2 x 400g tins of plum tomatoes and 250g leftover roast lamb and simmer for 10 minutes. Season to taste. Meanwhile, fill a large pot with salted water and bring to a boil. Add 350g pasta and cook until al dente according to the package instructions. Drain the pasta and immediately transfer it to a warmed bowl. Toss with the lamb sauce and 40g grated Parmesan. Serve immediately.
SHEPHERD’S PIE PASTIES Makes 4 Heat 1 tbsp oil in a large pan over a medium heat and cook 1 finely chopped onion for 5-6 minutes. Stir in 200ml lamb or chicken stock, 2 tbsp tomato purée and 1 tbsp Worcestershire sauce. Bring to the boil, then simmer for 15 minutes until the liquid has evaporated. Stir in 220g leftover roast lamb and 100g frozen peas. Season to taste. Preheat the oven to 220°C/200°C fan/gas mark 7. Cut 1 x 500g
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pack of puff pastry into quarters, then roll each piece into a square measuring about 18cm. Divide 400g leftover mashed potato between the squares and top with the lamb mixture. Dampen the edges of the pastry, pull the four corners up so they meet in the centre, then press the edges firmly together to seal. Transfer to a baking tray, brush with beaten egg and bake for 20 minutes until golden.
LAMB, SQUASH AND COUSCOUS SALAD Preheat the oven to 220°C/200°C fan/ gas mark 7. In a roasting tin, toss 1 peeled, cubed butternut squash and 1 chopped red onion with 1 tbsp olive oil. Roast for 30 minutes. Place 350g uncooked couscous, 1 tsp ground cumin and 4 tbsp raisins in a large heat-proof bowl. Add 250ml boiling water, cover, and allow to stand for 6-7 minutes. Fluff the couscous with a fork. Stir in the roasted vegetables along with 500g leftover roast lamb, 100g roughly chopped pistachio nuts, 4 tbsp fresh parsley, the juice of 2 lemons, 1 tbsp lemon zest, 1 tbsp honey and some salt and black pepper. Toss to combine and serve immediately.
and 1 tsp curry powder and cook for 5-6 minutes. Remove and allow to cool. Cut 250g leftover roast lamb into 1cm pieces. Into a bowl, sift 130g plain flour and 130g self-raising flour. Add a pinch each of salt and black pepper, 250ml milk and 1 beaten egg. Beat to form a smooth pancake-like batter. Add the lamb and onion to the batter and stir to combine well. Melt a knob of butter in the pan you used earlier. Working in batches, add spoonfuls of the batter to the pan and cook until golden brown on both sides. Serve hot with ketchup or mustard for dipping.
LEFTOVER LAMB TACOS Serves 6 Heat 2 tbsp olive oil in a pan over a medium heat. Add 1 chopped red onion, the zest and juice of 1 lime, 3 crushed garlic cloves, 1 tbsp shredded fresh mint, ½ tbsp curry powder and ¼ tsp cumin. Cook for 4-5 minutes until the onions are soft. Add 450g shredded leftover cooked lamb and cook for 3-4 minutes until heated through. Season to taste with salt and black pepper. Serve the lamb filling with warmed small tortillas and serve with a selection of your favourite taco toppings.
LAMB FRITTERS Serves 4 Heat ½ tbsp olive oil in a pan over a medium-high heat. Add ½ a chopped onion
MARCH 2017
15/02/2017 14:28
what's for dinner? leftovers
SALMON NIÇOISE
SALMON DIP
Serves 2 Flake 250g leftover cooked salmon into chunks. Bring a pot of salted water to a boil. Cut 200g new potatoes in half and add to the pot. Cook for 7-8 minutes until barely tender. Add 100g green beans and cook for an additional two minutes, then drain and run under cold water. In a jar, combine 2 tbsp olive oil, the juice of 1 lemon, 1 tsp wholegrain mustard and a pinch of salt and pepper. Seal tightly and shake to combine. In a large bowl, combine 1 shredded butterhead lettuce with the salmon, potatoes, beans, dressing and 2 quartered hard-boiled eggs. Cut 4 ripe tomatoes into wedges and add to the bowl along with a handful of pitted black olives. Toss to coat. Divide between two bowls and serve.
Serves 6 In a large bowl, combine 230g soft cream cheese, 4 tbsp Greek yoghurt (or mayonnaise), 4 finely chopped spring onions, 1 finely chopped celery stalk, 1 crushed garlic clove, 1 tbsp Worcestershire sauce, 1 tbsp lemon juice and 1 tsp prepared horseradish. Cream together with a handheld electric mixer. Stir in 100g flaked cooked salmon, making sure to not overmix and leave pieces of salmon visible in the dip. Place in the fridge to chill, removing from the fridge 30 minutes before you’re ready to serve.
SALMON QUINOA CAKES Serves 4-6 Flake 450g leftover cooked salmon with a fork and place in a bowl. Add 200g cooked, cooled quinoa, 1 finely chopped spring onion, 4 tbsp chopped fresh parsley, 5 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 beaten egg, 2 tsp fresh lemon juice and paprika. Season with salt and black pepper. Using clean hands, divide the mixture into 16 equal portions and shape into 4cm wide patties. Heat 1 tbsp olive oil into a pan over a medium-high heat. Working in batches to avoid crowding the pan, cook the salmon cakes for 4-5 minutes per side or until golden brown. Transfer to a serving plate and keep warm while you repeat with the rest of the cakes.
5
SALMON, POTATO AND DILL OMELETTE Serves 1 Heat 2 tbsp olive oil in a pan over a medium-high heat. Add 3 cooked, cubed small potatoes and cook until golden brown on all sides. In a jug, beat 3 large eggs together with some salt and pepper. Add 100g flaked cooked salmon, 2 tbsp fresh chives and 2 tbsp fresh dill to the
potatoes in the pan and stir to combine evenly. Pour in the egg mixture and reduce the heat to medium-low, swirling the pan so that the egg covers the entire bottom. Once cooked to your liking, fold one side over to create a crescent shape. Slide onto a serving plate and serve with toast.
CREAMY SALMON PASTA Serves 2 Bring a large pot of salted water to a boil and cook 180g linguine according to package instructions. Heat 1 tbsp olive oil in a large, heavy-based frying pan over a medium-low heat. Cook 1 crushed garlic clove for one minute, then stir in 200ml crème fraîche. Stir for two minutes. Add the juice of ½ a lemon and 2 tbsp chopped fresh dill. Flake 200g cooked leftover salmon, removing any skin and bones, and stir into the sauce. Season with salt and a generous amount of black pepper. Drain the cooked pasta and stir into the sauce until completely coated. Squeeze over some extra lemon juice and serve immediately topped with some fresh dill.
WAYS with
LEFTOVER
Roast Salmon
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Easy Food 65
15/02/2017 14:29
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15/02/2017 14:17
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
68-86 IN THIS SECTION
CHALLENGE YOURSELF Simple recipes that P74 GOODBYE, GLUTEN! P68
are perfectly suited A traditional seafood chowder for gluten-free that celebrates baking Irish food
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EF119_XX Intro Pages.indd 67
HOME COMFORTS P76
Make the most of local Irish ingredients with simple recipes from chef Paul Rankin
EAT A TOUCH OF IRELAND P82 LUXE P84 Recipe Editor Jocelyn Doyle brushes up on her traditional cooking skills
Cook to impress with these showstopper recipes
TREAT YOURSELF P86 See why the spice bag is the nation's new favourite takeaway!
Easy Food 67
15/02/2017 16:05
Gluten! GOODBYE,
Simple recipes that are perfectly suited for gluten-free baking
Almond clementine cake
1 Place the four clementines in a saucepan
5 Beat in the almonds and baking powder
and cover with cold water. Bring to the boil
until just combined.
and cook for two hours.
6 Pour the batter into the tin and bake for
2 Drain the water, reserving the clementines.
one hour until a skewer inserted into the
When cooled, cut each clementine in half
centre comes out clean. Leave the cake to
and discard the pips. Place the clementines
cool completely. The cake may dip slightly in
(including skin, pith and flesh) into a food
the centre when cooled.
processor. Purée until smooth.
7 Beat the icing sugar and butter for the
3 Preheat the oven to 190˚C/170˚C fan/gas
icing until fluffy, then beat in the juice until it
mark 5. Grease a 20cm springform cake tin
forms a thick glaze.
For the icing: 320g icing sugar 80g butter, at room temperature
and line with parchment paper.
8 Pour over the cake and decorate with the
4 Beat the eggs and sugar together in a
sliced clementine.
Juice of 2 clementines
fluffy. Beat in the citrus purée.
Serves 8-10 4 medium clementines, plus one sliced to serve 6 eggs 225g caster sugar 250g ground almonds 1 tsp baking powder
mixing bowl for two minutes until light and
Per Serving 471kcals, 21.8g fat (5.9g saturated), 65.6g carbs, 59.4g sugars, 9g protein, 3.8g fibre, 0.085g sodium
: Top Tipto cover
need You may ircle with a c e k a c e th per a p t men of parch baking h g u ro th halfway p from nt the to to preve uch. g too m brownin
r e v o C
Cook the
68 Easy Food
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MARCH 2017
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cooking for fun baking
Millionaire flapjacks
until combined.
Makes 16
3 Pour the mixture into the tin, smoothing
200g soft brown sugar 200g butter, plus extra for greasing 2 tbsp golden syrup 350g pure, gluten-free oats 1 x 397g tin of caramel 200g dark chocolate
leave to cool completely.
1 tbsp vegetable oil
later). Pour and spread the chocolate over
into an even layer. Bake for 35 minutes and 4 When cooled, spread over the caramel. Refrigerate until firm. 5 Melt the chocolate in a glass bowl set over a saucepan of simmering water. When smooth, stir in the oil (this helps with slicing the caramel layer.
1 Heat oven to 150ËšC/130ËšC fan/gas mark
: Top Tipfo r this
mel The cara If it e thick. b ld u sho p it o o thin, p looks to nd a n a p e uc into a sa tes, u in a few m boil for l ti n u stirring d. thickene
6 Leave to set, then slice into bars to serve.
2 and line a 25cm x 17cm square tin with parchment paper. Combine the brown sugar, butter and golden syrup in a large saucepan over a medium heat, stirring until melted.
Per Serving 396kcals, 18.1g fat (10g saturated), 55.6g carbs, 35.7g sugars, 5.1g protein, 2.6g fibre, 0.151g sodium
2 Remove from the heat and stir in the oats
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Easy Food 69
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Chocolate chip banana bread Serves 12
1 Preheat the oven to 180˚C/160˚C fan/gas
into the centre comes out clean.
mark 4. Grease a standard 900g loaf tin and
7 Leave the banana bread to cool to room
line with parchment paper.
temperature before serving.
250g gluten-free flour mix 1 tsp baking powder 1 tsp bicarbonate of soda ¼ tsp salt 120g butter, at room temperature 100g caster sugar 4 very ripe bananas, mashed 2 eggs 2 tbsp milk ½ tsp vanilla
2 Sift the flour, baking powder, bicarbonate
200g gluten-free chocolate chips
for 60-70 minutes until a skewer inserted
70 Easy Food
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of soda and salt into a bowl. 3 Cream the butter and sugar in a separate
Per Serving 355kcals, 16.6g fat (10.7g saturated), 47.2g carbs, 25.6g sugars, 5.5g protein, 2.3g fibre, 0.244g sodium
mixing bowl for a few minutes until light and fluffy. Beat in the bananas, eggs, milk and vanilla until combined. 4 Gradually stir in the flour mixture until everything is just incorporated. 5 Stir in the chocolate chips. 6 Scrape the batter into the loaf tin and bake
CHRISTMAS ANNUAL MARCH 2016 2017
15/02/2017 15:21
cooking for fun baking make it healthy digestive issues
Dairy-free raspberry coconut cupcakes Makes 12 For the cupcake sponges: 100g coconut oil 225g golden caster sugar 3 eggs 1 tsp vanilla extract 200g gluten-free self-raising flour 100ml coconut milk, chilled 4 tbsp raspberry jam
1 Preheat the oven to 180ËšC/160ËšC fan/gas
icing. Scoop the thick coconut milk into a
mark 4 and line a standard 12-cup muffin tin
mixing bowl.
with paper cases.
6 Add the icing sugar and vanilla and beat for
2 Beat the coconut oil and sugar in a mixing
2-3 minutes until thick.
bowl for a few minutes until light and fluffy.
7 Use a small, sharp knife to cut a small
Gradually beat in the eggs and vanilla extract
hole from the top into the centre of each
until combined.
cupcake. Transfer the raspberry jam into a
3 Alternate beating in the flour and the
small plastic bag with a corner cut off (or a
chilled coconut milk until incorporated.
piping bag), and use it to fill the hollowed-out
4 Divide the batter among the cases and
centres of each cupcake.
bake for 20-22 minutes until a skewer
8 Spread icing onto the top of each cupcake
inserted into the centre of one of the
and decorate with the desiccated coconut.
cupcakes comes out clean. Leave the For the icing: 1 x 400g tin of full-fat coconut milk 140g icing sugar 1 tsp vanilla extract 50g desiccated coconut
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cupcakes to cool completely. 5 Pour off and discard any thin liquid from the top of the tin of coconut milk for the
Per Serving 407kcals, 22.4g fat (18.9g saturated), 50.9g carbs, 35.1g sugars, 4.4g protein, 2.1g fibre, 0.024g sodium
x MAKE IT YOURS: Add 2-3 drops of food colouring to some or all of the icing to make it pink, if desired. Toast the coconut for topping the buns in a dry pan for an extra nutty flavour.
Easy Food 71
15/02/2017 15:21
Flourless chocolate hazelnut cake
springform tin and line with parchment
6 Beat in the melted chocolate mixture,
paper.
vanilla extract and whiskey (if using). Stir in
2 Place the hazelnuts on a baking tray and
the cocoa-hazelnut mixture.
toast in the oven for 5-7 minutes, shaking
7 Whisk the egg whites in a separate clean,
halfway through.
dry bowl for five minutes until still peaks
3 Combine the chocolate and butter in a
form. Beat in the remaining sugar until the
heatproof bowl set over a saucepan of gently
mixture is glossy.
simmering water. Cook, stirring occasionally,
8 Gently fold the egg white mixture into the
until just melted. Remove from the heat and
chocolate mixture.
leave to cool slightly.
9 Pour into the prepared pan and bake for 65
4 Place the hazelnuts in a clean tea towel
minutes or until a skewer inserted into the
and rub to remove the skins. Set aside two
centre comes out clean.
tablespoons of the hazelnuts for garnishing. To serve: Whipped cream
10 Leave to cool slightly in the tin before
Place the remaining hazelnuts and cocoa
transferring to a wire rack to cool completely.
powder into a food processor and blitz until
Cocoa powder
11 Chop the reserved hazelnuts. Serve the
finely ground.
cake with whipped cream, a dusting of
5 Beat the egg yolks and 180g of the sugar
cocoa powder and the chopped hazelnuts.
Serves 8-10 200g hazelnuts, plus extra to serve 200g dark chocolate, chopped 150g butter, chopped 1½ tbsp cocoa powder 6 eggs, separated 200g caster sugar 1 tsp vanilla essence 1 tbsp whiskey (optional)
1 Preheat the oven to 180ËšC/160ËšC fan/
in a mixing bowl for five minutes until thick
gas mark 4. Grease a 16cm high-sided
and creamy.
72 Easy Food
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Per Serving 456kcals, 33g fat (13.6g saturated), 35.9g carbs, 31.4g sugars, 8.1g protein, 2.9g fibre, 0.139g sodium
CHRISTMAS ANNUAL MARCH 2016 2017
27/02/2017 09:52
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
EF119_73_Juvela.indd 73 ROI A4 Coeliac Society ad.indd 1
15/02/2017 29/06/2016 12:03 14:24
74 Easy Food
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cooking for fun challenge yourself
C h al en ge
1
2
3
4
5
6
7
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YOURSELF
This traditional creamy seafood chowder is the perfect way to celebrate Irish food Classic seafood chowder Serves 6 Knob of butter 50g smoked streaky bacon, chopped 1 onion, finely chopped 2 tsp fresh thyme 1 bay leaf 300g potatoes, peeled and chopped 700ml fish stock Salt and black pepper 150g fresh cod or haddock, skin removed, chopped into 2cm pieces 150g salmon, skin removed, chopped into 2cm pieces 250g undyed smoked haddock, skinned and flesh cut into 2cm pieces 1kg mussels in their shells, washed and de-bearded 1 tbsp fresh dill, chopped 160ml double cream 1 Melt the butter in a large pot over a medium-high heat. Cook the bacon for 3-4 minutes until lightly golden. 2 Add the onion and cook for 5-6 minutes until softened. Add the thyme, bay leaf and potatoes and cook gently for 2-3 minutes before adding the fish stock. Season with salt and black pepper. 3 Simmer for 10-15 minutes until the potatoes are just barely tender. Add the cod, salmon, smoked haddock and mussels and simmer gently for 5-6 minutes. Remove and discard any mussels that haven’t opened. 4 Remove the pot from the heat and stir through the dill and cream, being gentle to avoid breaking up the pieces of fish. 5 Divide between warmed serving bowls and garnish with extra dill. Per Serving 475kcals, 22.8g fat (10g saturated), 17.2g carbs, 1.4g sugars, 48.5g protein, 1.8g fibre, 1.045g sodium
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Easy Food 75
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76 Easy Food
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MARCH 2017
27/02/2017 09:54
cooking for fun Irish bread
ASIAN PRAWN AND SMOKED SALMON SALAD WITH WARM POTATO SLIM ‘NOODLES’ Serves 4 2 Rankin Selection Irish Potato Slims 1 tbsp vegetable oil 2 little gem lettuces, trimmed and sliced into 1cm ribbons A handful of fresh mint leaves A handful of fresh coriander leaves 1 red chilli, halved and finely sliced 1 spring onion, trimmed and very finely sliced 3 radishes, trimmed and thinly sliced 100g smoked salmon, cut into small pieces 175g cooked peeled prawns For the dressing: 3 tbsp lime juice 1 tbsp sugar 2 tbsp light soy sauce 2 tbsp Thai fish sauce (nam pla) 2 tbsp vegetable oil 1 tsp mixed sesame seeds, plus extra to garnish 1 First make the dressing. Place the lime juice and sugar in a screw-topped jar and shake until the sugar has dissolved. Add the soy sauce, fish sauce, oil and sesame seeds and shake again until thickened and emulsified. Set aside until needed.
cutting into slices. Set aside until needed.
Potato Slims in a toaster or under the
SUGAR-GLAZED BARMBRACK WITH GOAT’S CHEESE, ORANGE AND HONEY
grill, then carefully cut each one in half
Serves 6
Barmbrack on a grill rack. Toast under the grill
2 Lightly toast the Rankin Selection Irish
horizontally so that you end up with four very thin potato slims. Stack the slices on top of each other and finely slice into ‘noodles’. 3 Heat a large non-stick frying pan over a high heat. Add the vegetable oil and then tip in the potato slim ‘noodles’. Stir-fry for 2-3 minutes until lightly golden and just beginning to crisp up. 4 Meanwhile, divide the lettuce among serving plates and scatter the mint and
2 Arrange the Rankin Selection Irish for 1-2 minutes per side until lightly golden.
2 oranges 6 thin slices of Rankin Selection Irish Barmbrack 175g soft goat’s cheese 175g cream cheese 2 tbsp mixed peel, chopped 75g butter, softened Icing sugar, to dust 2-3 tbsp honey
coriander leaves on top with the chili, spring
3 Meanwhile, beat together the goat’s and cream cheese with the mixed peel. 4 Spread the butter onto the slices of barmbrack and give each one a good dusting of icing sugar to cover completely before flashing under the grill again to glaze. 5 Cut the sugar glazed barmbrack slices in half on the diagonal and put one half on each serving plate. Using two dessert spoons, make large scoops of the goat’s cheese
onion and radishes. Add the smoked salmon
To serve:
mixture and arrange on top.
and prawns and drizzle over enough of the
Fresh mint sprigs, to decorate
6 Scatter over the prepared orange slices
dressing to lightly coat. Pile the warm potato
and drizzle with the honey, then finish each
slim “noodles” into the middle of each
1 Preheat the grill to medium. Pare thin
with another piece of the glazed barmbrack.
salad and add another light sprinkling of the
strips from one of the oranges and set aside
7 Scatter over the reserved orange rind and
sesame seeds to garnish.
to use as a garnish. Using a sharp knife,
then decorate with the mint sprigs and add
Per Serving 265kcals, 13.3g fat (2.6g saturated), 18.4g carbs, 5.1g sugars, 17.7g protein, 0.7g fibre, 1.756g sodium
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EF119_76-80_Paul Rankin.indd 77
cut off the top and bottom of each orange.
another light dusting of icing sugar to serve.
Carefully slice the skin away from the flesh
Per Serving 536kcals, 32.4g fat (20.7g saturated), 49.2g carbs, 32.7g sugars, 14g protein, 3.2g fibre, 0.294g sodium
and discard. Remove any remaining white pith and cut each one into quarters before
Easy Food 77
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cookingeating for funfor Irish bread make it healthy wellness
BROWN SODA BREAD VEGETABLE AND CHEDDAR CRUMBLE Serves 4 3 medium carrots, peeled and cut into small chunks 1 medium leek, trimmed and sliced ½ head of cauliflower, broken into small florets ½ head of broccoli, broken into small florets 50g baby spinach Sea salt and freshly ground black pepper 600ml milk 1 tbsp cornflour 175g mature Cheddar, grated 3 slices of Rankin Selection Brown Soda Bread 25g butter, softened 1 Place the carrots and leek in a large steamer and cook for three minutes. Add the cauliflower and broccoli and continue to steam for another six minutes. 2 Add the spinach and cook for another minute or two until wilted. 3 Tip the steamed vegetables into a shallow baking dish and spread out evenly. Season with salt and pepper. 4 Whisk a little of the milk into the cornflour until smooth. Whisk in the remainder of the milk, then stir in two-thirds of the Cheddar. Season and pour over the vegetables. 5 Spread the slices of the Rankin Selection Irish Brown Soda Bread with butter and break into large chunks, then scatter over the vegetable mixture in an even layer. Sprinkle the rest of the Cheddar on top and bake for 25-30 minutes until the crumble is bubbling and golden. Serve straight to the table. Per Serving 320kcals, 12.5g fat (7.2g saturated), 34.1g carbs, 13.3g sugars, 21.1g protein, 5.1g fibre, 0.63g sodium
1 tbsp cornflour Vegetable oil, for frying 2 Rankin Selection Irish Sliced Buttermilk Sodas 40g butter, softened 1 little gem lettuce, trimmed and finely shredded 4 cherry tomatoes, halved 2 tsp fresh chives, snipped For the wasabi mayonnaise: 2 tbsp mayonnaise 1 tbsp cream 1 tsp wasabi paste 1 Set aside four of the prawns to use as a garnish and roughly slice up the remainder
SPICY PRAWN CAKES ON MINI BUTTERMILK SODAS WITH WASABI MAYONNAISE
with the salmon. Put both in the freezer for
Serves 4
2 Place a third of the sliced prawns in a food
15 minutes with the egg so that everything is very well chilled. processor with the salmon and break in the
350g raw prawns, peeled and de-veined 175g salmon fillet, skin and bones removed 1 egg 6 tbsp cream, chilled 1 tsp root ginger, grated 1 red chilli, finely chopped 3 spring onions, trimmed and finely sliced ½ tsp salt
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EF119_76-80_Paul Rankin.indd 79
egg and cream. Blend until it has a rough mince-like texture. 3 Add the ginger, chilli, spring onions, salt and cornflour and blend again. 4 Transfer the prawn and salmon mixture to a bowl and fold in the rest of the sliced prawns. If the mixture seems too soft, chill in the fridge to make it firmer. Shape into 12
5 To cook the prawn cakes, heat a thin film of oil in a large non-stick frying pan. Add the prawn cakes and sauté for 3-4 minutes on each side until just cooked through and golden. You may have to do this in batches depending on the size of your pan. Keep warm while you cook the remainder. 6 Meanwhile, make the wasabi mayonnaise. Mix the mayonnaise with the cream and wasabi paste. Set aside until needed. 7 Once all the prawn cakes are cooked, wipe out the pan and add another tablespoon of oil. Add the reserved whole prawns and cook for a minute or two on each side until golden brown. 8 Meanwhile, split the Rankin Selection Irish Sliced Buttermilk Sodas in half on the horizontal and either toast in a toaster or under the grill. 9 Spread with the butter and top each one with a spicy prawn cake. Add a teaspoon of shredded lettuce to each one with half a cherry tomato, and then top that with a sautéed prawn. Add a small spoonful of wasabi mayonnaise to each one and garnish that with the snipped chives. Serve immediately. Per Serving 426kcals, 21.7g fat (8.7g saturated), 25g carbs, 6.2g sugars, 33.7g protein, 2.6g fibre, 0.699g sodium
equal-sized patties. Easy Food 79
27/02/2017 09:55
FRUIT LOAF BREAD AND BUTTER PUDDING WITH IRISH WHISKEY PRUNES Serves 4 125g caster sugar 2 eggs 3 egg yolks 225ml milk 225ml cream ½ tsp vanilla extract ½ a pack of Rankin Selection Irish Fruit Loaf, crusts removed For the whiskey prunes: 100ml water 100g caster sugar 100g pitted prunes 4-6 tbsp Irish whiskey 1 To prepare the whiskey prunes, bring the water and sugar to a boil in a small saucepan. Add the prunes, then cover and simmer for 20 minutes until the prunes are softened and the liquid has slightly reduced. Stir in enough whiskey to taste and leave to cool. 2 Preheat the oven to 150˚C/130˚C fan/ gas mark 2. To make the custard, whisk the sugar, eggs and egg yolks together until the sugar has dissolved and the mixture is light and fluffy. 3 Mix the milk, cream and vanilla together in a jug and then whisk into the egg and sugar mixture. 4 Lightly toast the slices of the Rankin Selection Irish Fruit Loaf so that they dry out a little, then cut each one in half or tear into pieces. Arrange in a small baking dish that holds no more than 1.2 litres (two pints) and pour over the custard, pressing the fruit loaf down gently to ensure that it soaks up as much of the custard has possible. 5 Place the dish in a large roasting tin, then pour enough boiling water into the tin to come about one-third up the side of the baking dish. 6 Bake for about 45 minutes until the pudding is just set but the centre is still nice and wobbly. Arrange the whiskey prunes on the fruit loaf bread and butter pudding to serve.
Per Serving 638kcals, 12.2g fat (4.5g saturated), 116.1g carbs, 84.5g sugars, 11.2g protein, 3.5g fibre, 0.48g sodium
80 Easy Food
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MARCH 2017
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Special Menus
FROM ¤40 Bookings now being taken
Best ethnic restaurant 2016
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
www.picklerestaurant.com
EF119_81_Pickle.indd 81
27/02/2017 09:55
Crubeens Serves 4-6 4 crubeens (salted pig’s trotters), trimmed by your butcher 1 onion, quartered 1 carrot, roughly chopped 2 garlic cloves, peeled and halved 1 bay leaf Handful of fresh parsley 2 thyme sprigs 5-6 black peppercorns 1 Place all of the ingredients into a large pot and just cover with cold water. (Do not add salt as the crubeens are already quite salty.) 82 Easy Food
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2 Bring to the boil over a high heat, then turn to medium and simmer for 3-4 hours until the meat is falling off the bones. 3 Remove the meat to a board and shred it using two forks. Per Serving 507kcals, 30.9g fat (8.8g saturated), 0g carbs, 0g sugars, 57.3g protein, 0g fibre, 0.331g sodium
x SERVING SUGGESTIONS: • Eat as part of a simple ploughman’s lunch with hard cheese, gherkins, mustard and some crusty bread. • Fill a floury bap with shredded crubeens, sliced hard-boiled egg, mustard mayo and some leaves.
• Make a fresh spring greens soup and stir in shredded crubeens. • Add to pasta bakes, risotto, baked mac ‘n’ cheese or a chicken and leek pie. • Stir through colcannon for a delicious flavour and texture. • For crispy crubeen croquettes, add some softened onions and some seasoning to the shredded meat. Place the mixture in a rough log shape in the centre of a piece of cling film and roll up into a sausage, twisting the ends. Chill in the fridge for 3-4 hours, then slice into 1cm circles. Coat in flour, egg and breadcrumbs, then fry until golden and crispy. MARCH 2017
15/02/2017 15:25
cooking for fun traditional cooking skills
EAT Ireland Recipe Editor Jocelyn Doyle brushes up on her traditional cooking skills
W
ith St. Patrick’s Day on the horizon, there’s been some talk around the Easy Food office about what constitutes traditional Irish cooking. More than the stereotypes that spring straight to mind (namely spuds and stew), I believe that it’s the skills and knowledge involved that make up our real food heritage. Most of the Irish cooking techniques that have survived through the generations are those based on the simple maxim of “waste not, want not.” In the days before plastic trays of sterile chicken fillets and vacuum-packed steaks were ubiquitous, we were a nation of simple, frugal cooks. It was common for each house to have a small vegetable patch and a couple of chickens; larger households might keep a few pigs or a cow. When a beast was slaughtered, the cook would ensure that the entire animal was used — what trendy restaurants now refer to as “nose-to-tail eating” — both to show respect for the sacrifice of the animal and to maximise the number of meals obtained. Conserving these skills is something I feel passionate about; I dread the day when our descendants don’t know how to bake bread, make buttermilk, grow carrots or keep chickens. These are just some of the skills that kept our ancestors alive. Once forgotten, they are lost for good. Fortunately, in recent years, there’s been a growing interest in cheaper cuts of meat and old-fashioned techniques such as braising and slow cooking, meaning that foods such as pigs’ trotters and oxtails have reappeared on restaurant menus around the country — one of the
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more delicious benefits to the demise of the Celtic Tiger, in my opinion. The idea of self-sufficiency is becoming relevant once again, and I hope this will encourage more people into the garden and the kitchen in the footsteps of their forebears. So where does one turn to learn the food lore and expertise native to our country? Happily, there is an everincreasing amount of knowledge available on everything from growing your own veg through to cooking itself. As so often, I advise turning to the grand matriarch of Irish food for the first step; get your hands on a copy of Darina Allen’s incomparable Forgotten Skills of Cooking and you won’t look back. Our personal copies are very well worn. If you learn more readily through practical applications, it may be preferable to head straight to Ballymaloe Cookery School for one of their multitude of courses on everything from fermented foods to making your own stock. Similarly, Dingle Cookery School runs a class specifically dedicated to traditional Irish cooking, while The Organic Centre in Co. Leitrim provides over 100 short courses ranging from food production and healthy cooking to crafts and renewable energy. For those interested in learning how to forage for their food, check out the fantastic Wild Foods Masterclass in Macreddin Village, Co. Wicklow. Learning about the wild foods available along our Irish hedgerows throughout the year is carefully balanced with actual hands-on foraging and, having previously attended myself, I can vouch for the wealth of information imparted. If you’re more
green fingers than gatherer, join Grow It Yourself for a variety of resources to help you on your way. If it’s bread baking that’s piquing your interest, check out the Firehouse Bakery on Heir Island, the Baking Academy of Ireland just outside of Dublin or Riot Rye Bread School in Tipperary. Fish and seafood seem to intimidate a lot of people so, if this is the case, why not head straight to the experts and attend the Seafood Masterclass at the Mourne Seafood Cookery School? For the carnivores out there, Ed Hick’s traditional pork butchers in Dun Laoghaire runs a range of meat-focused options such as sausage-making, curing and cooking with wild venison. To get you started, here’s a recipe for old-fashioned Irish crubeens, a.k.a. pigs’ trotters. These were traditionally served as pub snacks, and their natural saltiness was the business in terms of encouraging thirsty punters to order another round. Rumour has it they were eventually abandoned by the pubs due to the everincreasing layer of grease left behind on the pint glasses. Don’t be put off by the fact that they’re an unusual cut these days — they are cheap as chips, insanely easy to prepare and full of flavour. Last but not least, pass it on. Make sure your children know how to cook for themselves and teach them the culinary skills you learned from your parents. Play your part in Ireland’s food future. Ballymaloe Cooking School: www.cookingisfun.ie Dingle Cooking School: www.dinglecookeryschool.ie The Organic Centre: www.theorganiccentre.ie Macreddin Village: www.brooklodge.com Grow it Yourself: www.GIY.ie Firehouse Bread School: www.thefirehouse.ie Baking Academy of Ireland: www.bakingacademyireland.ie Riot Rye Bread School: www.riotrye.ie Mourne Seafood Cooking School: www.mourneseafoodcookeryschool.com Hick’s Pork Butchers: www.edhick.com Easy Food 83
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A TOUCH Recipes courtesy of Chef Sandeep Singh from WILDE Restaurant. WILDE celebrates the best of l Irish produce served in beautifu ge surrounds echoing 1930s vinta glamour. Harry Street, Dublin 2 01 646 3352
of luxe! Cook to impress with these show-stopper recipes
Prawn cocktail Serves 4
16 tiger prawns, peeled with tail on 16 Dublin Bay prawns Olive oil, for drizzling Juice of 1 lemon Iceberg lettuce, thinly sliced Pea shoots
For the cocktail sauce: 1 medium tomato, chopped 2 tbsp horseradish 2 tbsp brandy Dash of Worcestershire sauce 1 tsp lemon juice Tabasco sauce, to taste For the Marie Rose sauce: 2 tbsp mayonnaise 2 tbsp ketchup Orange juice, to taste Worcestershire sauce, to taste For the court bouillon: 750ml water 1 onion, peeled and chopped 1 leek, chopped Juice of 1 lemon Juice of 1 lime 1 tsp black peppercorns
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cooking for fun fine dining
For the avocado purée: 1 ripe avocado ½ tbsp lime juice Pinch of salt Pinch of caster sugar 1 To make the cocktail sauce, heat the chopped tomatoes in a saucepan over a low heat until soft and most of the juice has evaporated. Set aside and leave to cool. 2 Mix the tomatoes with the remaining ingredients for the cocktail sauce in a small bowl until combined. Cover and refrigerate until needed. 3 To prepare the Marie Rose sauce, mix the mayonnaise and ketchup in a bowl. Add the orange juice and some Worcestershire sauce to taste. 4 Combine all of the ingredients for the court boullion in a saucepan over a high heat. Bring to a boil, then reduce the heat to a simmer. 5 Add the tiger prawns and simmer for five minutes until cooked through. Drain and cool the prawns in salted ice water. 6 Blitz all the ingredients for the avocado purée in a blender until smooth. 7 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Clean the Dublin Bay prawns and arrange on a tray lined with parchment paper. Drizzle olive oil, lemon juice, salt and pepper cook for 3-4 minutes until pink and curled. Leave to cool. 8 To serve, place the lettuce on a plate and arrange the two types of prawns on top
2½ tbsp sunflower oil Salt and freshly cracked black pepper
9 Serve with the avocado purée and lime wedges on the side. Per Serving 340kcals, 16.2g fat (3.1g saturated), 16.6g carbs, 6.5g sugars, 29.3g protein, 5.1g fibre, 0.192g sodium
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Duck breasts with julienned vegetables Serves 4 4 duck breasts Salt and black pepper For the sesame dressing: 1 tsp soy sauce 1 tbsp rice vinegar 1 tsp Dijon mustard 1 tsp crushed sesame seed ½ tbsp sugar 2½ tbsp sesame oil
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2 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. To make the ponzu, place the
with sauces, or serve in a chilled bowl. Sprinkle with pea shoots to garnish.
to incorporate. Season to taste.
For the ponzu: 1 leaf of seaweed 2 tbsp lime juice 1 tbsp sugar 180ml soy sauce 1 shallot, chopped Salt and black pepper
seaweed leaf onto a baking tray in the centre of the oven for 5-6 minutes. 3 Mix the lime juice, sugar and soy sauce together in a bowl. Crumble the dried seaweed into the bowl along with the shallot. Season and stir to combine. 4 Slice the mango, cucumber and chilli into long, thin matchsticks. Combine with the
For the julienned vegetables: 1 mango ¾ of a cucumber 1 red chilli, deseeded A handful of fresh coriander, chopped A small handful of fresh mint leaves, chopped 2 tbsp fresh basil, chopped
chopped herbs and bean sprouts.
150g bean sprouts
drizzle with the ponzu dressing.
1 Mix all of the ingredients for the sesame dressing in a bowl, slowly streaming in the sesame and sunflower oils while whisking
5 Season the duck breasts and set in a steamer. Steam cook at 85˚C for 15-20 minutes until cooked through. Set aside to cool slightly, then thinly slice. 6 Toss the julienned vegetables with the sesame dressing and arrange on the side of the serving plates. Add the sliced duck and
Per Serving 508kcals, 25.4g fat (2.3g saturated), 26.1g carbs, 18.1g sugars, 45.1g protein, 2.5g fibre, 3.166g sodium
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See why the spice bag is the nation’s new favourite takeaway – no ordering required! Homemade spice bag Serves 2 300g frozen chips 200g ground almonds ½ tsp cumin ½ tsp paprika 2 eggs 2 chicken fillets, sliced into strips 1 tbsp rapeseed oil ½ an onion, sliced For the seasoning: 1 tsp sea salt 1 tbsp Chinese five spice ½ tsp garlic powder ½ tsp chilli powder
To serve:
completely cooked throughout. Remove to a
Red and green chillies, sliced
plate and keep warm. 5 Return the pan to a medium-high heat and
1 Cook the chips according to the package
cook the onion for 2-3 minutes. Remove and
instructions (or turn to p.120 to make
set aside.
homemade chips).
6 In a small bowl, combine all of the
2 Preheat the oven to 200˚C/180˚C fan/
seasoning ingredients.
gas mark 6. In a bowl, combine the ground
7 Toss the chicken, onion and chips together
almonds, cumin and paprika. Beat the eggs
in a bowl and scatter over the seasoning
together in a separate bowl.
mixture from a height. Toss to coat evenly.
3 Working one piece at a time, dip the
8 Sprinkle with sliced red and green chillies
chicken pieces into the beaten egg to coat
and serve immediately.
them thoroughly, then dredge them in the almond mixture. 4 Heat the rapeseed oil in a large pan over a medium-high heat and cook the chicken pieces until golden-brown on both sides and
Per Serving 814kcals, 39.2g fat (7.1g saturated), 62.3g carbs, 4.5g sugars, 54.9g protein, 10.6g fibre, 1.177g sodium
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Treat
Yourself
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
88-94 IN THIS SECTION
BREKKIE FOR MUM! P88
Make Mother’s Day extra special by letting the little ones create this tasty breakfast spread
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SOMETHING TO STEW OVER P90
Our Home Economics expert dishes on the basics of making stew
EASY JUNIORS P93
These tasty tacos are perfect for a weekend lunch or an after-school snack
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CHRISTMAS ANNUAL MARCH 2016 2017
15/02/2017 15:30
make it healthy eatingMother's for wellness kids’ kitchen Day
Brekkie FOR MUM!
Make Mother’s Day extra special by letting the little ones create this tasty breakfast spread
Fairy fruit wands
Makes 6
1 Whisk the eggs, milk, cinnamon, vanilla and sugar in a shallow bowl. 2 Heat some of the butter in a frying
½ a small pineapple ½ a melon 3 bananas 12 strawberries 6 wooden skewers 1 Ask an adult to help you peel and
8 eggs 75ml milk Salt and black pepper 60g Cheddar, grated
pan over a medium heat. Working one at a time, dip the bread into the eggy
1 Carefully slice the rashers into
mixture until both sides are covered.
small pieces.
3 Cook the bread for 2-3 minutes per
2 Heat the oil in a frying pan over
side until golden brown.
a medium heat and cook the
Per Serving 111kcals, 7.3g fat (3.6g saturated), 6.3g carbs, 1.9g sugars, 4.8g protein, 0g fibre, 0.135g sodium
rashers for five minutes, stirring occasionally, until they are slightly
chop the pineapple and melon into
crisp and cooked through.
bite-sized pieces.
3 Preheat the oven to 190˚C/170˚C
2 Peel the bananas and slice each into
fan/gas mark 5 and grease eight
bite-sized pieces. 3 Chop the green stems off the strawberries, then slice them in half. 4 Place the sliced fruit onto the wooden skewers, leaving some room at the bottom to grip. Per Serving 87kcals, 0.4g fat (0g saturated), 22g carbs, 14.1g sugars, 1.3g protein, 2.7g fibre, 0.007g sodium
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Orange banana yoghurt smoothie Serves 4-6
2 bananas, peeled, sliced and frozen 500ml chilled orange juice 250ml plain yoghurt 1 tbsp honey 8 ice cubes 1 Combine all of the ingredients in a
French toast
blender and purée until completely smooth. Divide between glasses and
Serves 6
serve immediately.
4 eggs 70ml whole milk ½ tsp ground cinnamon 1 tsp vanilla extract 1 tsp caster sugar 2 tbsp butter 6 slices bread of choice (try white batch or brioche)
Per Serving 101kcals, 1.7g fat (1g saturated), 20.1g carbs, 14.2g sugars, 2.5g protein, 1.2g fibre, 0.21g sodium
holes in a 12-cup muffin tray. 4 Divide the bacon and Cheddar among the muffin holes. 5 Whisk the eggs and milk in a bowl until they are well mixed. Add a pinch of salt and pepper. 6 Pour the eggy mixture into the holes, filling almost to the top. 7 Bake for 15-18 minutes until puffy. Serve warm or at room temperature. Per Serving 128kcals, 8.8g fat (3g saturated), 1.2g carbs, 0.8g sugars, 10.9g protein, 0g fibre, 0.334g sodium
Easy cheesy bacon frittata bites Makes 8
To serve: Icing sugar Maple syrup
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4 smoked rashers ½ tbsp oil
Easy Food 89
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Home Economics Masterclass
SOMETHING TO STEW OVER Danielle Conaty from St.Clare’s Comprehensive School, Manorhamilton, Co.Leitrim, shares tips and tricks for making the ultimate comfort food
Dan ielle Conaty CELEBRATING IRISH COOKING Our small emerald isle is a country built on the foundations of a great culinary heritage. Ireland has access to the finest raw ingredients, and places great value on traditional farming methods and the demand of consumers for local produce. Irish cooks rely upon the quality of their ingredients and trusted techniques to
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ensure their dishes are truly delicious. Flying the Irish cookery flag at a national and international level are chefs such as Neven Maguire, Donal Skeehan, Derry Clarke, Clodagh McKenna and Rachel Allen to name but a few.
WHAT MAKES A STEW?
A PENNY-PINCHING MEAL Use cheaper cuts of meat like neck, leg and shin or chicken thighs and legs, oxtail, livers or kidneys – you’ll achieve more flavour if you give them time in the oven. Depending of your preferences, rabbit, pheasant and Italian sausages all make for an even stronger taste.
A stew is made by slow cooking cuts of meat from the hardest working parts of the animal, with some liquid (water, stock, wine or a mixture of all three) and vegetables, at a low temperature.
MARCH 2017
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kids’ kitchen home ec
FLAVOUR ENHANCING TIPS Add the vegetables towards the end of the cooking time, when the meat is nearly tender, so that they don't collapse into mush — they're nicer when they retain their shape. Alternatively, root vegetables can be roasted first to help them keep body and take on a sweet flavour. Celeriac, swede and squash take on wonderful flavour when coated and roasted with herbs and spices. Avoid adding cabbage or broccoli to a stew; they don't add a good flavour or a desirable texture.
FILLERS AND BULKERS Grains like pearl barley, rice and bashedup pasta give extra body to a stew, while beans and lentils will add extra protein and help to keep you fuller for longer. Potatoes are a cheap and easy way to bulk up a stew — they act like a sponge and soak up cooking liquid.
GLOBAL TWIST You can make a stew with beef, lamb or pork and — depending on the herbs and spices you introduce — create a range of dishes that reflect not just traditional Irish cooking, but a gastronomic tour of the entire globe.
TO THICKEN A SAUCE There’s nothing sadder than a thin stew. Here are a few things you can do to get that gorgeous rich texture and speed up the cooking time! • If you’re browning meat or frying onions, coat them in seasoned flour first. • If you’re making a spicy stew, add a spoon of smooth peanut butter to the stew — it thickens slightly and adds a depth of flavour. • If you need to thicken the sauce later on in the recipe, ensure you mix a spoon of flour with a little stock to make a paste and stir gradually into the stew.
FINISHING TOUCHES • Serve with colcannon. • Dumplings are a great addition to a hearty winter stew. • Herby breadcrumbs or croutons add a lovely crunchy texture. • A flavoured chilli oil or pesto works well with a light chicken or fish stew (chowder). • Simply top with a few chopped fresh herb leaves.
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EF119_90-91_Home Ec.indd 91
BRAISED BEEF IN IRISH STOUT Serves 6 1kg shoulder beef, cut into thin slices 1 tbsp olive or rapeseed oil 1 onion, chopped 2 leeks, chopped 2 carrots, chopped 2 celery sticks, chopped 2 garlic cloves, crushed 250ml well-reduced beef stock 125ml stout Salt and black pepper 75g streaky bacon, diced 100g mushrooms, sliced 50g butter 25g flour 1 Heat the oil in a large pan and brown the meat well. Remove to a pot.
COLCANNON Serves 6 1kg potatoes, peeled and diced 250g cabbage, finely sliced 2 tbsp butter 75ml milk 1 bunch of spring onions, finely sliced Sea salt and black pepper
2 Sauté half the onion with the leeks, carrots and celery. 3 Add to the meat along with the garlic. Pour in the stock and stout and season with salt and black pepper. Simmer gently for approximately 1½ hours. 4 Remove the meat from the pot. Strain the liquid. Discard the vegetables. 5 Place the meat back in a clean pot, with the liquid. 6 Sauté the bacon, mushrooms and remaining onion in half of the butter. Add to the pot and reheat the lot. 7 Blend the flour with remaining butter. Stir it into the sauce. Taste for seasoning and serve on a bed of colcannon.
Per Serving 248kcals, 16.3g fat (7g saturated), 14.1g carbs, 3.7g sugars, 10.8g protein, 2.1g fibre, 0.543g sodium
may want to add a little bit more milk and butter to reach your desired consistency, 5 Add the spring onion, steamed cabbage, sea salt and black pepper and stir with a spoon until evenly combined. 6 Serve the colcannon straight away with a little extra butter and sea salt if desired. Per Serving 170kcals, 4.3g fat (2.6g saturated), 30.3g carbs, 4.1g sugars, 4g protein, 5.4g fibre, 0.209g sodium
1 Add the potato to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce the heat and simmer until the potato is tender when pierced with the tip of a knife. 2 Place a metal steamer into another pot, add a little water and bring to the boil. Place the cabbage into the steamer and steam cook until it is tender. 3 When the potatoes are cooked, remove from the heat, drain into a colander, then return to the pot with the butter and milk. 4 Using a potato masher, mash the potatoes until smooth and creamy. You
Easy Food 91
15/02/2017 15:39
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15/02/2017 12:06
kids’ kitchen easy juniors
EASY JUNIORS
These tasty tacos are perfect for a weekend lunch or after-school snack
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Easy Food 93
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juniors
:-)
Easy Food
ep! and ke Cut out
1
2
3
4
Top Tip:s of a
tine Use the o your tac ld o h e fork to il h ady w shells ste them! ff tu s u yo
Bean and cheese tacos Serves 4
1 head of Romaine lettuce 120g Cheddar 1 x 400g tin of refried beans 1 x 226g jar of mild salsa 8 hard taco shells 1 Tear the lettuce into bite-size pieces and grate the Cheddar (you may need an adult to help you do this). 2 In a small microwave-proof bowl, combine the beans with about three-quarters of the salsa. Microwave on a high setting for one minute, then take it out and stir. Microwave it again for another minute until hot. 3 Divide the taco shells among four plates and spoon the bean mixture into the shells. 4 Top with the lettuce, Cheddar and remaining salsa. Per Serving 387kcals, 12.6g fat (3.6g saturated), 51.1g carbs, 4.5g sugars, 18.5g protein, 8.1g fibre, 0.996g sodium
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
96-110 IN THIS SECTION
HOLY GUACAMOLE! P96
It is easy being green with these delicious ways to use trendy avocado
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EF119_XX Intro Pages.indd 95
OH MY GOODNESS! P102
Blogger Aoife Howard puts a healthy Irish twist on the classic Caesar salad
EATING FOR DIGESTION P104
We take a look at the low-FODMAP diet for IBS and other digestive problems
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2 Crack the eggs in a bowl, being careful not to puncture the yolks. 3 Slice the avocado in half and carefully
Guacamole! HOLY
It is easy being green with these delicious ways to use trendy avocado
remove the seed. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. If the hole looks too small, scoop out a little at a time until it can fit the egg. 4 Nest the avocado halves into a small baking dish so that they stay upright. Carefully add one egg to each of the hollow avocado centres. Sprinkle with salt and black pepper and bake in the oven for about 15 minutes until the egg whites have set and
Baked avocado egg bowls Serves 2 1 medium ripe avocado 2 small eggs Sea salt and black pepper
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To serve: Hot sauce (optional) 4 slices of multigrain toast 1 Preheat the oven to 220ËšC/200ËšC fan/gas
the yolk is still slightly runny. 5 Drizzle some hot sauce over the avocado bowls (if desired) and serve hot with toast. Per Serving 317kcals, 24.6g fat (5.6g saturated), 18.4g carbs, 1.6g sugars, 8.9g protein, 7.3g fibre, 0.268g sodium
mark 7.
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make it healthy avocado
Prawn salad with soy dressing Serves 4 ½ tbsp vegetable oil 1 garlic clove, crushed 300g raw prawns, peeled and deveined ½ tsp chilli powder 2 small ripe avocados, sliced 1 cucumber, chopped 100g baby spinach leaves, roughly chopped A small handful of fresh coriander, chopped A small handful of peanuts
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For the dressing: 5cm piece of fresh ginger, peeled and grated 3 tbsp vegetable oil Juice of 2 limes 2 tbsp honey 2 tbsp soy sauce 1 garlic clove, crushed
Sprinkle over the chilli powder and cook for
¼ tsp salt
sprinkled over the top.
1 Heat the oil in a frying pan over a mediumhigh heat. Add the garlic and prawns.
a few minutes per side until the prawns are pink and have begun to curl. 2 Slice the avocados and add to a bowl with the prawns, spinach leaves and cucumber. 3 Purée all of the ingredients for the dressing until smooth. Toss with the salad, then serve with the coriander and peanuts Per Serving 513kcals, 37g fat (7.5g saturated), 27.4g carbs, 11.1g sugars, 23.2g protein, 9.1g fibre, 0.813g sodium
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Smokey chicken sweet potatoes with avocado crema Serves 4 4 medium sweet potatoes 1 tbsp olive oil 2 large chicken fillets 1 x 45g packet of fajita seasoning 4 tbsp barbecue sauce ½ x 400g tin of black beans, rinsed and drained 1 x 200g tin of sweetcorn, drained ½ a red onion, finely chopped 1 handful of fresh coriander, chopped Pinch of chilli flakes
60ml water 1 small jalapeño pepper, deseeded and finely chopped 3 garlic cloves, crushed 1 small handful of fresh coriander, chopped Juice from 1 lime
fajita seasoning and cook in the pan for five
Salt and black pepper
flakes and some salt and pepper.
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4 Remove from the pan and slice into strips, or shred into pieces using two forks. Mix with the barbecue sauce. 5 Combine the beans, corn, onion and coriander in a bowl and season with chilli 6 Slice the sweet potatoes down the centre
1 Mix all of the ingredients for the avocado
and stuff with the chicken and the black bean
crema in a bowl, then use an immersion
mixture. Drizzle with the avocado crema to
blender to purée until smooth. Season with
serve.
salt and black pepper. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Prick the sweet potatoes with a fork and place directly onto the oven rack to bake
For the avocado crema: 2 large ripe avocados 80ml extra-virgin olive oil
minutes per side until cooked through.
Per Serving 725kcals, 29.7g fat (6.3g saturated), 18g carbs, 8.9g sugars, 86.8g protein, 18g fibre, 0.997g sodium
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for 40-50 minutes, or until cooked through. 3 Heat the oil in a frying pan over a mediumhigh heat. Season the chicken with the
CHRISTMAS ANNUAL MARCH 2016 2017
15/02/2017 15:46
it healthy avocado make itmake healthy digestive issues
Chocolate avocado mousse Makes 4 2 ripe avocados 40g cocoa powder 100g brown sugar 80ml coconut milk 2 tsp vanilla extract ¼ tsp ground cinnamon 1 Peel and chop the avocados, then add to a
Rosemarie Bennis “I made this recipe with my six-year-old son and his friend, and it couldn't be easier. I had all of the short list of ingredients bar the avocados – ripe ones are important. At my job, I am lucky to have access to great ingredients and had been given a new cacao powder from the Burren, so I used that along with coconut sugar as I love its caramel flavour. I scooped the mousse into espresso cups to chill, which was hard because it’s very moreish! The boys liked it initially but then balked – maybe the cocoa content and rich texture is more of an adult taste. I loved this rich, creamy mousse and would definitely make it again. It's great to have a luxury dessert full of good fats and antioxidants!”
blender with the cocoa powder, brown sugar, coconut milk, vanilla extract and cinnamon. Purée until smooth. 2 Refrigerate for at least 30 minutes until chilled, then serve with fresh berries. Per Serving 375kcals, 25.8g fat (9.2g saturated), 40.1g carbs, 25.9g sugars, 4.2g protein, 10.2g fibre, 0.018g sodium
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B.L.A.T.
minutes, flipping once, until just crispy.
Makes 2
2 Mix the mayonnaise and chilli jam together in a small bowl.
6 slices of smoked streaky bacon rashers 2 tbsp mayonnaise 1 tbsp chilli jam 1 ripe avocado Juice of ½ a lime 4 thick slices of fresh sourdough bread Romaine lettuce leaves
3 Peel and chop the avocado, then mash with the lime juice. 4 Spread the avocado onto half of the bread slices, and the chilli mayo onto the other half. 5 Build the sandwich with the lettuce, crispy bacon and tomato slices.
1 small heirloom tomato, sliced 1 Preheat the grill. Add the bacon rashers to a pan and place under the grill for 10
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Per Serving 827kcals, 50.6g fat (12.4g saturated), 63.5g carbs, 11.2g sugars, 30.9g protein, 11.2g fibre, 1.837g sodium
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Trusted for quality since 1891 Available now from Dunnes, Supervalu and all good food stores.
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15/02/2017 12:05
Goodness! OH MY
Aoife Howard puts a healthy Irish twist on the traditional Caesar salad
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make it healthy Irish ingredients
The crunchy chickpea croutons not only add the most gloriously crisp texture but also a nourishing boost to this salad. Chickpeas are a rich source of fibre, which helps contribute to the maintenance of stable blood sugar levels and maintains satiety. They also contain a wide variety of vitamins and minerals, ranging from folate to B vitamins.
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
A
lthough kale has recently experienced an exponential surge in its popularity thanks to its superfood status, but this dark leafy green has been an ingredient in traditional Irish cooking for many years. Kale may be the vegetable du jour, but our grandparents were ahead of the trend. Before the advent of kale crisps and kale slaw, kale was most commonly found in the perennial Irish favourite of colcannon. So in the spirit of all things Irish, I have given the classic Caesar salad a modern makeover showcasing one of Ireland's best indigenous and inexpensive superfoods.
Crunchy, crispy, leafy, creamy and rich, this delicious super-powered salad is a veritable feast!
Kale Caesar salad Serves 4 1 x 400g tin of chickpeas 1 tsp olive oil 10 stalks of kale Salt and black pepper For the dressing: 2 tbsp cashew butter 2½ tbsp water 1 tsp Dijon mustard 2 tsp white miso paste 2 tsp lemon juice 1 tsp tamari Salt and black pepper
To serve: Nutritional yeast 1 Preheat the oven to 170°C/150°C fan/ gas mark 3. Toss the chickpeas in the olive oil and spread out on a baking tray. Roast for 30-35 minutes. 2 Cut away the central stalk from the kale and discard. Chop the remaining kale into small bite-size chunks. 3 Place in a large bowl and massage the kale by scrunching it up in your hands and releasing it. Continue this for about one minute by which time the kale should be tender. 4 Combine all the ingredients for the dressing in a bowl, mix well and add more water if necessary to achieve a creamy texture. Season as desired. 5 To serve, toss the kale with the roasted chickpeas, coat generously in the creamy dressing and add a liberal sprinkle of nutritional yeast. Enjoy! Per Serving 255kcals, 6.5.g fat (0.9g saturated), 38.6g carbs, 5.9g sugars, 13.3g protein, 10.5g fibre, 0.294g sodium
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KALE CAESAR SA LAD
This rich, nourishing salad is perfect for this time of year when the days are finally getting longer and the weather is warming up. Although a nutritious take on the famed Caesar salad, this version still captures its essence from the leafy base, deliciously creamy dressing and crunchy croutons. I have substituted kale for the classic base of romaine; not only does kale elevate this salad to superfood status, but it adds a wonderful texture and vibrant dark green hue. The kale is liberally drizzled with a gloriously indulgent yet deceptively virtuous dressing, which is undeniably the star of this salad. This amazingly delicious dressing is so quick to rustle up and combines creamy cashew butter, a hint of mustard, garlic, zingy lemon juice and umami-rich white miso paste. I love to make up a large batch to keep in the fridge, but it doesn't last long!
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for digestion EATING
We take a look at the low-FODMAP diet for IBS and other digestive problems
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MARCH 2017
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make it healthy digestive issues
What are FODMAPS?
You can find a complete list of low-FODMAP foods online at www.ibsdiets.org/fodmapdiet/fodmap-food-list.
FODMAPs are found in the foods we eat. FODMAPs is an acronym referring to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are complex
Jus t a note
What foods are suitable?
ortant It is imp ur nsult yo o c ou that you y t c e p s u su GP if yo m o ering fr are suff re /or befo d n a S IB n any o g in rk emba n. tary pla new die
names for a collection of molecules found in certain foods, which can be poorly absorbed by some
The diet was developed and is undergoing further research at Monarsh University in Australia, and the University has launched an app providing accurate information about low-FODMAP foods. Find more details at:
www.med.monash.edu/cecs/gastro/
It’s important to remember that foods containing FODMAPs aren’t “bad,” and in fact many of them are very healthy. People who aren’t FODMAP intolerant should not embark on a low-FODMAP diet, as it will have no benefits and may in fact be detrimental to your health. However, if you are having ongoing digestive issues, talk to your GP or a nutritionist about a low-FODMAP diet. While it may not eliminate all digestive problems, it can lead to significant improvements.
fodmap/
people. A diet low in FODMAPs is now used internationally as the most effective dietary therapy for Irritable Bowel Syndrome (IBS). A low-FODMAP diet has also been
LOW-FODMAP
kitchen essentials
shown to reduce symptoms of fatigue,
GARLIC-FREE PESTO
lethargy and poor concentration.
Makes about 350g
How do FODMAPs trigger symptoms of IBS?
In a blender or food processor, combine 50g chives, 30g fresh basil, a handful of roughly-chopped baby spinach leaves,
When consumed in foods and/or drinks,
120ml extra-virgin olive oil, 40g pine nuts
FODMAPs can be poorly absorbed in the
and 4 tbsp nutritional yeast. Whizz to your
small intestine and pass through to the large
desired consistency. Season to taste with
intestine, where two major events happen:
salt and black pepper. Serve with chicken,
• The FODMAPs are readily fermented by
fish, beef, lamb, vegetables or stirred
bacteria in the large bowel, contributing to
through gluten-free pasta.
the production of gas.
Pesto
• The FODMAPs are also highly osmotic, meaning that they attract water into the
Tomato sauce the food processor and the remaining tinned tomatoes and cook gently for 30 minutes.
large bowel, which can alter how quickly the
HOMEMADE CHICKEN STOCK
bowels move.
Makes about 2l In a large pot over a low heat, combine the
These two processes can then trigger symptoms of IBS including excess wind,
bones of 1 chicken carcass (smaller bones
abdominal bloating and distension,
snapped in half), 2 large chopped carrots,
abdominal pain, constipation or diarrhoea, or
1 chopped celery stalk, 1 bunch of spring
a combination of both.
onions (green parts only), 2 bay leaves, 10 whole black peppercorns, a handful of fresh
How does a low-FODMAP diet work?
Under the super vision of a dietitian, high FODMAP foods are eliminated from the diet for 6-8 weeks and replaced with suitable alternatives. After this, small amounts of FODMAP foods are
gradually re-introduced to find a level of tolerance without the symptoms returning. It is not designed to be a ‘diet
for life’ as many high-FODMAP foods are important for stimulating the growth of beneficial bacteria in the gut.
parsley and 2.4l water. Cover and simmer for
ONION-FREE TOMATO SAUCE Makes about 500g In a blender or food processor, combine ½ x 400g tin of chopped tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp balsamic
at least three hours or up to 24 hours. Strain through a fine-mesh sieve and discard the solids.
Ch icke
n s tock
vinegar, 1 tsp salt and ½ tsp black pepper. Whizz until smooth. Deseed and roughly chop 1 red pepper and add to the food processor. Pulse briefly until the red pepper is finely chopped. Heat 2 tsp olive oil in a saucepan over a medium-high heat. Add 2 anchovies and cook, stirring, until they have dissolved into the oil. Add the sauce from
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106 Easy Food
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CHRISTMAS ANNUAL MARCH 2016 2017
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make it healthy digestive issues
Steak and sweet potato skewers with chimichurri Serves 4 3 sweet potatoes, cut into 4cm chunks 700g sirloin steak, cut into 4cm chunks 1 red pepper, deseeded and cut into chunks Extra-virgin olive oil, for brushing 1 tbsp ground cumin For the chimichurri: 1 red chilli, deseeded and finely chopped Small bunch of fresh coriander, chopped Large bunch of fresh parsley, finely chopped 120ml extra-virgin olive oil 1 tsp smoked paprika 3 tbsp red wine vinegar 1 Soak eight wooden skewers in water for 30 minutes. 2 Bring a large pot of salted water to a boil and cook the sweet potato chunks for 2-3 minutes. Cool the sweet potato under cold water and drain well. 3 Thread the steak, sweet potato and red pepper chunks onto the skewers, alternating as you go. Brush the skewers generously with olive oil, sprinkle with the cumin and season with salt and pepper. 4 Combine all of the ingredients for the chimichurri in the bowl and season with salt and black pepper. 5 Preheat a griddle pan over a high heat, When very hot, add the skewers and cook for three minutes per side. Remove from the heat and allow to rest for five minutes, then serve warm with the chimichurri. Per Serving 422kcals, 20.8g fat (3.5g saturated), 33.8g carbs, 3.3g sugars, 27.5g protein, 7.6g fibre, 0.291g sodium
x
Quick-fix fish tacos with lime aioli Serves 2, easily doubled 200g white fish ¼ tsp cumin ¼ tsp chilli powder Salt and black pepper 1½ tsp rapeseed oil 1 ripe tomato, chopped 4 corn tortillas 1 head of Little Gem lettuce, leaves chopped ½ an avocado, sliced
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For the lime aioli: 2 tbsp mayonnaise 2 tsp lime zest 2 tsp lime juice
flake into bite-sized pieces. 4 In a small bowl, combine the ingredients for the lime aioli. Stir to combine and season to taste with salt and pepper. 5 Warm the corn tortillas for 30 seconds in
1 Season the fish with the cumin, chilli
the microwave.
powder and some salt and pepper.
6 Serve the spiced fish in the corn tortillas,
2 Heat the rapeseed oil in a pan over a
topped with lettuce, tomato, avocado, and a
medium heat.
drizzle of lime aioli.
3 Add the fish and cook for 3-5 minutes. Carefully flip the fish over and cook for another 3-5 minutes or until completely cooked throughout. Remove to a board and
Per Serving 422kcals, 20.8g fat (3.5g saturated), 33.8g carbs, 3.3g sugars, 27.5g protein, 7.6g fibre, 0.291g sodium
x
Easy Food 107
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Banana and courgette breakfast muffins
1 Preheat the oven to 200˚C/180˚C fan/gas
muffin tin, dividing it evenly. Sprinkle with
mark 6. Grease a 12-cup mini muffin tin with
the chocolate chips and bake for 10 minutes.
Makes 12
coconut oil and set aside.
6 Reduce the heat to 180˚C/160˚C fan/gas
2 In a bowl, whisk together the coconut oil,
mark 4 and bake for an additional 15 minutes
70g coconut oil, melted, plus extra for greasing 50g light brown sugar 60ml unsweetened almond milk (or dairyfree milk of choice) 2 tsp vanilla extract 2 medium bananas, very ripe, mashed 1 medium courgette, grated 110g gluten-free plain flour 60g gluten-free oat flour 2 tsp cinnamon Pinch of nutmeg 1 tbsp gluten-free baking powder Pinch of salt
brown sugar, almond milk and vanilla extract.
or until a toothpick inserted into the centre
MIcrowave on high for 30 seconds. Add the
of a muffin comes out clean. Allow to cool
mashed banana and stir to combine well.
for 10 minutes.
2 tbsp dairy-free chocolate chips, optional
into the greased
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3 Wrap the grated courgette in kitchen paper and squeeze out any excess water. Add to the banana mixture and stir to combine. 4 In a separate bowl, combine the flours,
Per mini muffin: 153kcals, 7.3g fat (5.9g saturated), 20.9g carbs, 6.9g sugars, 2.1g protein, 1.8g fibre, 0.02g sodium
x
cinnamon, nutmeg, baking powder and salt. Add the wet ingredients into the dry and stir to combine. 5 Spoon the batter
CHRISTMAS ANNUAL MARCH 2016 2017
15/02/2017 15:52
make it healthy digestive issues
Lemon and almond bars
parchment with butter.
and return to the oven for 18-20 minutes
Makes 12
2 In a large bowl, whisk together the ground
until the filling is just set in the centre.
almonds, icing sugar and salt. Add the melted
Allow to cool for 15 minutes, then use the
For the crust: Butter, for greasing 150g ground almonds 40g icing sugar ½ tsp salt 85g butter, melted
butter and stir until combined. Transfer to the
parchment paper to lift out of the tin. Cool
prepared baking tin and press into an even layer.
completely on a wire rack.
3 Bake for 20-25 minutes until the edges are
6 Cut into 12 bars. Store at room
just barely golden but the centre is still pale.
temperature in an airtight container for up to
4 In a bowl, combine the sugar, ground almonds
three days or in the fridge for up to five days.
and salt for the filling and whisk until combined. 5 In a separate bowl, whisk together the eggs,
For the filling: 150g granulated sugar 30g ground almonds ¼ tsp salt 2 extra-large eggs, lightly beaten Zest from 2 lemons
Per Serving 197kcals, 11g fat (4g saturated), 23g carbs, 16g sugars, 3g protein, 1g fibre, 0.202g sodium
lemon zest and lemon juice. Add to the bowl of dry ingredients and stir until combined. Pour the filling mixture over the hot crust
120ml lemon juice 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Line a 23cm square metal baking tin with parchment paper, leaving some hanging over the sides. Lightly grease the
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Easy Food 109
27/02/2017 09:59
Quinoa tabbouleh with Feta Serves48
1 Bring the water to a boil in a saucepan. Add the quinoa and one teaspoon of salt and return to a boil. Reduce the heat to low,
500ml water 170g quinoa, uncooked Salt and black pepper 4 tbsp lemon juice 2 tbsp olive oil 1 tsp ground cumin Large bunch of fresh mint leaves, chopped Large bunch of fresh parsley leaves, chopped 4 spring onions, chopped, green parts only 1 large cucumber, diced 400g cherry tomatoes, halved lengthwise
cover and simmer for 15-20 minutes until all of the water has been absorbed. 2 Transfer the quinoa to a large bowl and immediately stir in the lemon juice, olive oil, cumin and some salt. 3 Stir in the mint, parsley, spring onion greens, cucumber, tomatoes and a generous crack of black pepper. 4 Gently fold in the Feta. Serve at room temperature or slightly chilled.
Per Serving 339kcals, 16.6g fat (6g saturated), 37.3g carbs, 5.7g sugars, 12.4g protein, 5.6g fibre, 0.645g sodium
120g Feta, crumbled
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Your guide to a del icious life without gluten P LUS:
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15/02/2017 11:25
All the know-how you need to develop your cooking skills and become an expert in the kitchen
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EF119_113-117_The_Inside_Track.indd 113
Easy Food 113
15/02/2017 15:55
COFFEE BEANS AREN’T BEANS. They’re actually the seeds from inside the fruit of the coffee tree.
BALL
These sneaky foods are pretending to be something they’re not
TOMATOES AREN’T VEGETABLES.
Neither are cucumbers. They’re both fruits.
RICOTTA ISN’T TECHNICALLY CHEESE. This is because it’s made from whey rather than curds.
SWEET POTATOES AREN’T POTATOES. They’re actually part of the morning glory family.
CONVERSELY, AUBERGINES ARE BERRIES. YUP.
STRAWBERRIES AREN’T EVEN BERRIES.
CORN IS NOT A VEGETABLE. It’s a cereal grain. It may not count towards your five-a-day, but it does count as a whole grain.
The definition of a berry is a fleshy fruit with a large seed in the centre, whereas the seeds of a strawberry are all over the outside of the fruit.
BANANAS ARE GIANT HERBS. YES, GIANT HERBS. 114 Easy Food
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MARCH 2017
15/02/2017 15:56
KITCHEN SKILLS
EAT MORE…PEAS ONE 140G SERVING OF PEAS CONTAINS:
40%
A POLYPHENOL CALLED COUMESTROL HELPS PREVENT STOMACH CANCER.
OF RDA OF VITAMIN K ONE 140G SERVING OF PEAS CONTAINS:
ONE 140G SERVING OF PEAS CONTAINS:
36%
30%
OF RDA OF MANGANESE
OF THE RDA OF FIBRE
eas Green p cially e p s are an e ally friendly t en environm they increase s a in food available re n e g o r it the n making it mo the soil, without the l fertile chemica need for ers. fertilis
HIGH LEVELS OF FIBRE AND PROTEIN SLOW DOWN THE RATE AT WHICH SUGARS ARE DIGESTED.
ONE 140G SERVING OF PEAS CONTAINS:
30%
OF THE RDA OF VITAMIN B1
PEAS ARE LOW IN CALORIES BUT PACKED WITH PROTEIN AND MICRONUTRIENTS, AS WELL AS BEING A SURPRISING SOURCE OF HEART-HEALTHY OMEGA-3 FATTY ACIDS.
VITAMIN K HELPS TO ANCHOR CALCIUM INSIDE THE BONES; B VITAMINS HELP TO PREVENT OSTEOPOROSIS.
UNUSUAL INGREDIENTS: Ras
R
as el Hanout is a spice blend common in North African cooking and is especially prevalent in Moroccan cuisine. The name in Arabic means "head of the shop," and literally refers to the best spices the store has to offer. The spice has seen a wave of popularity throughout Western cooking in recent years.
QUICK KITCHEN TIP When baking anything with the potential to bubble over — pot pies, pasta bakes, fruit crumbles or French onion soup — place the dish(es) on a baking tray. Not only will this keep the floor of your oven clean, but it’ll also be much easier to rotate or remove the food. www.easyfood.ie
EF119_113-117_The_Inside_Track.indd 115
el Hanout
either spread it on fresh sourdough or drizzle it over popcorn.
ns Morocca s el Ra believe has u o n Ha t c ia aphrodis s! ie propert
Each shop has their own unique blend, but a typical Ras el Hanout will contain a mixture of cardamom, cloves, cinnamon, coriander, cumin, paprika, mace, nutmeg, peppercorns and turmeric. Ras el Hanout is an aromatic spice, rather than a “hot” one, and lends a warm, pungent flavour. Use Ras el Hanout as a one-stop-shop provider of Moroccan flavours in marinades, as a rub for meat, in pan-frying fish or to season dishes like cous cous, rice, tagines or stews. We love to mix it with butter, then Easy Food 115
15/02/2017 15:56
5 French t M I S TA K
ES T
VO
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OA
NOT CHOOSING THE RIGHT BREAD The best bread is spongy and sturdy so that it can soak up the custard without falling apart. Avoid thin white sliced pan and hefty rustic loaves, and instead go for something like brioche or batch bread, cut into one-inchthick slices. (TIP: We’re partial to halved croissants!)
USING ANYTHING LESS THAN WHOLE MILK Creamy custard is the key to extraordinary French toast, so skip the skimmed milk and go for whole. If you’re on the hunt for something more decadent, double cream turns French toast into dessert!
NOT WHISKING ENOUGH Be sure you whisk your eggs until thoroughly combined with your dairy, salt and pepper or sugar and any spices. 116 Easy Food
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NOT SOAKING THE BREAD LONG ENOUGH If you're using thick, spongy bread, it can soak in the custard for a good 5-10 minutes before cooking.
COOKING AT TOO HIGH OF A HEAT Aim for medium-low heat so that the inside can cook and the outside will still get golden-brown and nicely caramelised. MARCH 2017
15/02/2017 15:57
G
th
1 2 3 4 5 6 7 8 9
Freeze chopped leftover herbs in olive oil for ready-to-use flavour bombs. This works best with firmer herbs like rosemary or sage. Whizz together herbs, oil, salt and pepper, then freeze as pesto cubes. Freeze extra chicken, beef or vegetable stock into grab-and-go cubes for a quick way to finish off sauces and stews. PurĂŠe and freeze slightly overripe avocados, then pop a cube into your next smoothie for a boost of healthy fats. Freeze soon-to-expire Greek yoghurt and add to smoothies for extra protein. Another smoothie booster? Freeze slightly wilted greens such as spinach or kale. Scoop out the leftover tomato purĂŠe from the bottom of the tin and freeze in the ice cube tray for adding to soups and stews. Freeze cubes of apples in a little yoghurt and a splash of water to make easy, healthy DIY dog treats. Spread peanut butter into the bottom half of the ice cube tray and top with melted chocolate chips. Pop into the freezer for refreshing grab-and-go sweet treats.
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Mint sauce
This traditional
Makes about 180ml 30g fresh mint, finely chopped 2 tbsp sugar 110ml boiling water 25ml white wine vinegar or lemon juice Put the mint and sugar into a jug or gravy boat. Add the boiling water and vinegar or lemon juice. Set aside to infuse for 5-10 minutes, then serve with Irish lamb.
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When deep-frying, hold each piece of food with long tongs just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
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Easy Food 117
15/02/2017 15:57
know-how KITCHEN
If you’ve ever considered buying an AGA stove, here’s everything you need to know
AGA NEED-TO-KNOW • The AGA was invented in 1939 by Gustaf Dalen, a Nobel Prize-winning scientist, to make cooking easier for his wife. • The AGA’s heavy iron castings absorb and retain heat, meaning that food is cooked by radiant heat, not heated air as in most ovens. As a result, the food retains more moisture and flavour. • An AGA combines two large hotplates and a minimum of two ovens. • These days, fuel options include kerosene, diesel, biofuel, gas or electricity. • Cooking with an AGA is very different to using a conventional oven. Instead of adjusting the temperature of the range, you move food from oven to oven, depending on the cooking temperature required. The two hobs on top of the cooker are large and will accommodate several pans at a time. One is very hot, used for boiling or searing, while the other is used for cooking at lower temperatures. With an AGA, the best method is usually to brown or cook a dish on the hob, but finish cooking in one of the ovens.
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THE PROS OF OWNING AN AGA • An AGA stove cooks evenly and slowly, producing truly delicious meals that retain plenty of moisture. They’re ideal for slow-cooking and excellent for baking. • Because it’s always on, it’s always ready for use. • Not only does an AGA warm your kitchen, it can heat your whole house. Modern AGAs have controllable features to improve energy consumption. • You can only roast or bake a couple of things at a time in a conventional oven, but with an AGA you have the room to cook many dishes simultaneously. Once you’ve got used to this, using a conventional oven can feel quite limiting. • An AGA becomes the heart of your kitchen and home, always warm and welcoming. • You can also use an
AGA for drying clothes – and you’ll never have to iron, as folding wet clothes and putting them on the oven to dry will make them appear perfectly ironed. • The AGA is known for its longevity; it's not unusual for an AGA to still be operating after 50 years. • From a purely aesthetic perspective, an AGA looks beautiful and can be the luxurious statement piece you want for your kitchen. THE CONS OF OWNING AN AGA • Unless you grew up with an AGA stove, it will take some getting used to. Conventional ovens tend to be a simpler option for the novice cook and most recipe cooking times are based on those for a conventional oven. • An AGA uses far more energy to run than a conventional oven and, because an AGA is on all the time, your bills are likely to increase. (The pay-off is that it can provide heat for your home.) • Having it on during really hot weather doesn’t make sense, so if you live in an area where summer temperatures are high, you may need a conventional oven in addition to your AGA so that you can turn the AGA off during the hotter months. • AGA ovens are very expensive to purchase in comparison to conventional ovens.
MARCH 2017
15/02/2017 16:00
IN THE NEXT ISSUE...
ENJOY SEASONAL FAVOURITES WITH THE APRIL ISSUE OF EASY FOOD!
Our next guest editor is... Neven Maguire!
We’re delighted to welcome Neven Maguire on board as the celebrity guest editor for the second time! Neven is the award-winning chef and owner of MacNean House & Restaurant in Blacklion, Co. Cavan, where he also runs the cookery school. Add several cookery books and regular TV cooking appearances, and it’s easy to see why Neven is one of the most celebrated chefs in Ireland. But, like all great chefs, he got his start cooking at home – for Neven, this meant working in the MacNean restaurant kitchens at the age of 12! Neven will be sharing recipes and tips from his latest cookbook, Neven Maguire’s Complete Family Cookbook — and we can’t wait to see his trademark spin on some traditional favourites!
Neven Maguire
ON SALE TH APRIL 7 INSIDE... > Easter eats es > Gluten-free brekki onal peas > New ways with seas ate > Baking with chocol ers > Stunning roast dinn gredients > Celebrating Irish in ds > Easy recipes for ki
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Chip o
THE OLD BLOCK Whether you’re in the mood for a healthy version or the real deal, we’ve got just the homemade chips for you Perfect homemade chips
BAKED 3 Preheat the oven to 190°C/170°C fan/gas mark 5. Place the oil, fat or dripping in a large baking dish and place in the oven while it preheats. 4 Transfer the chips to a pot of salted boiling water and cook for 5-6 minutes until just barely tender. Drain well, then return the pan to the hot hob. 5 Allow the chips to steam dry for 1-2 minutes, shaking the pan vigorously every 20 seconds. 6 Carefully transfer the chips into the hot oil. Toss to coat and spread out in a single layer. 7 Season and bake for 30-35 minutes until golden and crunchy. Serve hot.
Serves 4 5 large floury potatoes, well scrubbed Salt For baked chips: 1 tbsp rapeseed oil, beef dripping or goose or duck fat For deep-fried chips: 1l peanut or vegetable oil 1 Cut the potatoes lengthwise into 1cm-thick slices, then cut each slice lengthwise into 1cm-thick chips. 2 Place the chips in a large bowl of cold water and set aside for one hour (or place in the fridge for up to eight hours).
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DEEP-FRIED 3 Heat the peanut oil to 160°C in a heavy-bottomed pot over a medium heat or in a deep fryer. 4 Line a baking tray with kitchen paper and set aside. 5 Drain the soaked chips well and pat dry with kitchen paper. Fry in batches, turning frequently, for 3-4 minutes or until the fries are pale in colour and limp. Remove with a slotted spoon to the lined baking tray. 6 Increase the temperature of the oil to 190°C. 7 Fry the chips in batches again, turning frequently, for 3-4 minutes until golden brown. Remove with the slotted spoon and drain on clean kitchen paper. Season with salt and serve hot.
MARCH 2017
15/02/2017 16:02
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At DID, we’re firm believers that the right equipment can turn anyone into a bit of a MasterChef! Which is why we have teamed up with Whirlpool to offer one lucky Easy Food reader the chance to win €2,500 worth of Whirlpool Kitchen products. Price package includes: · Pyroclean Single Oven AKZ6270IX; Pyroclean takes the hassle out of cleaning by doing the dirty work at the touch of a button, so you don’t have to. · Flex Induction Hob ACM928; a state-of-the-art hob that provides flexible cooking space for pots and pans of any size. · Tall Larder fridge WMA36562X; the 6th sense technology monitors the temperature in your fridge, which can allow your food to be preserved for up to four times longer than usual.
· Tall Matching Freezer WVA36582NFX; the perfect accompaniment to complete a MasterChef worthy kitchen. These products have been pre-approved by the Celebrity MasterChef Ireland hopefuls, and were in action every Thursday at 9pm on TV3! Get all the latest kitchen tech, MasterChef recipes and cooking tips each week exclusively at: www.did.ie/celebrity-masterchef To be in with a chance to win, simply email your contact details to competitions@ easyfood.ie with MASTERCHEF in the subject line.
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15/02/2017 17:20
RASPBERRY CHEESECAKE WITH SPUN SUGAR Serves 4-6 2 sheets of platinum gelatine 500g cream cheese, at room temperature 125g caster sugar 150ml double cream Zest and juice of 3 limes Fresh raspberries For the lime peel: Zest of 1 lime, sliced into thin strips (make sure no white pith remains) 50ml water 50g caster sugar For the spun sugar: 350g caster sugar 100ml water Broom handle For serving: 200g frozen raspberries 150g dark chocolate chips Chocolate chip cookies with roasted hazelnuts 1 Check that the sous vide is set to 70˚C and bring a saucepan of water to a simmer. Soak the gelatine leaves in a bowl of cold water for
5-7 minutes. 2 Beat the cream cheese, caster sugar, double cream and lime zest in a mixing bowl until fluffy. Add the lime juice to taste. 3 Remove the gelatine leaves from the water, squeezing out as much of the water as possible. Set a dry bowl over the saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the gelatine leaves to the bowl and leave until melted. Remove from the saucepan of water. 4 Add a small amount of the cheesecake mix to the gelatine and beat to combine. Add another small amount until incorporated, then transfer the gelatine mixture to the main mixing bowl and beat to combine. 5 Line a square tin with parchment paper and transfer half of the mixture into it. 6 Place some fresh raspberries into the mixture, 6½ cm apart, then pour over the rest of the cheesecake mixture. Be careful to mark the container so you remember where the raspberries are. Transfer the cheesecake into the refrigerator to chill.
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7 Place the chocolate chips into a dry bowl and set over the saucepan of simmering water. Leave until two-thirds melted, then quickly scrape the mixture onto an acetate (or gel) sheet on a work top. Spread the chocolate thinly. Place another acetate sheet over it and rotate it on the slab until it is almost set. 8 Use a template to cut triangles into the chocolate, then leave them to sit on the acetate sheet. 9 Gently place a clean acetate sheet onto the chocolate and transfer to the fridge. Place a baking tray on top to keep it weighed down. 10 Quickly blanch the lime strips in hot water, then drop into cold water. 11 Combine the water and caster sugar in a small saucepan and bring to a simmer. Add the lime strips and cook until the sauce has evaporated. Remove from the heat and leave to cool. 12 Melt the sugar and water for the spun sugar in a frying pan until caramelized. 13 Hang a broom across two support rods to stay in place, or hold a wooden spoon. Use a fork to gather some of the caramel, then whip it over the broom or spoon handle. Gather the caramel strands and gently form into a ball. Place inside an airtight container with silica gel in to keep it dry and set aside. 14 When the cheesecake is set, cut clean squares 6½cm across. Roll any of the excess mixture into small “Parisienne” balls, then roll these in the crushed raspberry powder.
Top tip
Sous vide is a method of cooking in which food is sealed in a vacuum-sealed pouch and cooked in a water bath, usually at a lower temperature for a longer period of time. Some steam ovens have this feature included — it guarantees perfectly cooked food every time!
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15/02/2017 17:21
OX CHEEK WITH HORSERADISH MASH Serves 4 2 x 200g ox cheeks Salt and black pepper 2 tbsp olive oil 2 carrots, diced 1 onion, diced 2 celery stalks, diced 4 garlic cloves, crushed 1 bay leaf 6 peppercorns A few sprigs of thyme 50ml sherry vinegar 300ml Seven Trees Treacle Oat Stout 125ml ruby Port 500ml beef stock 2 star anise 2 tbsp cornflour For the sauce: 300ml ruby Port 300ml red wine For the carrots: 300g carrots, peeled and uniform in size 250ml chicken stock 250ml butter, plus extra for glazing 2 sprigs of thyme 1 garlic clove, peeled 2 star anise 1 tsp sugar For the horseradish mash: 6 potatoes, peeled and cut into uniform sizes 125ml double cream 125ml crème fraiche 15g horseradish, grated 1 tbsp lemon juice 50g unsalted butter For the breadcrumbs: ¼ of a medium loaf of sourdough bread 50g unsalted butter 2 springs of thyme, leaves removed 1 Season the ox cheeks lightly and place flat on kitchen paper. 2 Heat the oil in a large frying pan over a medium-high heat and place all of the ingredients for the sauce beside the hob and prepare the pressure cooker. When the oil is hot, sear the ox cheeks for 1-2 minutes per side until both sides are coloured. Roll the edges of the cheeks in the pan to sear on all sides. 3 Place the cheeks into the pressure cooker.
4 Cook the carrots, onion, celery, garlic, bay leaf, peppercorns and thyme in the frying pan for a few minutes until soft. 5 Stir in the sherry vinegar to deglaze the pan, then reduce the sauce to a syrup. 6 Add the Treacle Oat Stout and reduce again. Add the ruby Port and reduce by half. 7 Stir in the beef stock and star anise, then reduce by one-third. Whisk in the cornflour until smooth, then leave to thicken for a few minutes. Pour into the pressure cooker. 8 Seal and lock the pressure cooker lid. Turn the dial to P and boil until it comes up to pressure. Lower the heat to the lowest setting and leave to cook for one hour and 10 minutes. 9 Meanwhile, to make the sauce, place another saucepan on a separate hob and simmer the ruby Port until it reduces to a syrup. Add the red wine and reduce again until thick. Set aside. 10 When the ox cheeks are cooked, release the steam and turn off the hob. Remove the ox cheeks and keep them warm. 11 Strain the sauce into a saucepan and reduce until thickened. Pour in the ruby Port and red wine sauce. Add some of the sauce into a vac pack and place into a sous vide at 70˚C. 12 Combine the chicken stock, butter, thyme, garlic, star anise and sugar in a large pan and bring to a boil. Add the carrots and par-boil for 6-8 minutes. Cover with a cartouche (a ring of parchment paper) and leave to sit. 13 Place the potatoes for the horseradish mash into a pot of salted water and boil until soft. 14 Blitz the sourdough crumbs in a food processor. Melt the butter in a frying pan and
Top tip
A pressure cooker is a great way to cook a slow-cooked meal more quickly, but this ox cheek would be perfect in a slow cooker if you have the time!
add the thyme leaves. Add the crumbs any fry for five minutes until golden brown. Transfer to a sheet of kitchen paper to drain. 15 Drain the potatoes, allowing any excess water to steam off. 16 Blitz the double cream, crème fraiche, horseradish and lemon juice in a food processor until smooth. Season with salt and black pepper. 17 Mash the potatoes and pass through a fine sieve. Stir in the butter and horseradish cream, then season to taste. Transfer the mixture to a piping bag with a wide nozzle. 18 Heat some more butter for the carrots in a frying pan and add the carrots, tossing to glaze. Add the carrots to a vac pac and add to the sous vide. 19 Reheat the sauce and pass through a fine sieve and muslin again to remove any lumps. Add some of the sauce from the sous vide to give it a nice shine. 20 Lightly toast the breadcrumbs in a non-stick pan to warm through. 21 Add the ox cheeks to warmed wide serving bowls and sprinkle over the breadcrumbs. 22 Pipe the mash around the ox cheek and balance two carrots on each bowl. Serve the warmed sauce in a small jug on the side.
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MARCH 2017
15/02/2017 17:21
NOW YOU CAN BE A MASTERCHEF AT HOME! WHY NOT HAVE A GO AT NIAMH’S STELLAR MENU FROM THE FINALE?
SPINACH RAVIOLI Serves 4 For the pasta: 300g 00 flour 3 eggs, at room temperature 2 tsp saffron water For the filling: 200g spinach 20g unsalted butter Salt and black pepper ¼ tsp nutmeg, grated 200g Ricotta 100g Parmesan, grated 1 tsp lemon zest 1 tsp lemon juice 12 quail eggs For the spinach ball: 200g cooked spinach 20g unsalted butter Grated nutmeg Salt and black pepper Lemon, to taste For the spinach sauce: 1 tbsp oil 1 shallot, finely chopped 1 garlic clove, crushed 400ml chicken stock 150ml double cream 100g spinach A handful of fresh parsley leaves Hot sauce, to taste Salt and black pepper For decorating: Sage leaves Salt Parmesan, grated Spinach leaves, cooked in boiling water and blanched in ice water 1 Combine the flour, eggs and saffron water for the pasta in a food mixer. Blitz until it turns into breadcrumbs, adding extra flour to get to the right texture. 2 Transfer the mixture onto a lightly floured surface and knead till smooth. Cover with cling
film and leave it in the fridge to chill for at least 30 minutes. 3 Remove the stems from, and wash, the spinach for the filling. 4 Melt the butter in a wide sauté pan, add the spinach and cover it until the spinach wilts. Take the cover off and allow the liquid to boil off. Season with salt and pepper. 5 Remove the spinach from the pan and squeeze out any excess water. Separate 200g for the spinach balls and combine with the rest of the ingredients for the balls. Wrap in cling film or a vacuum-packed bag and place in a sous vide. 6 Turn deep fat fryer on to 160˚C. 7 Make the filling. Combine the reserved cooked spinach with the nutmeg, Ricotta, one quarter of a cup of grated Parmesan, lemon zest, lemon juice and a pinch of salt and pepper. 8 Purée the mixture until smooth, then transfer to a piping bag. 9 Bring a saucepan of water to the boil and cook the quail eggs for two minutes and 20 seconds. Plunge the eggs into a bowl of ice water and vinegar for a few minutes. When cooled, remove the shells and quickly and carefully rinse the wee eggs. Set onto a tea towel. 10 Bring a pot of water to the boil and have a towel-lined tray handy and a bowl of cold water. 11 Line four molds with cling film. Use the blanched spinach line the moulds, starting from the centre to hang over the side. 12 Pipe the Ricotta mix into the mould. Place the quail egg into the centre, then pipe more of the Ricotta mixture to the top. 13 Fold the spinach leaves back into the centre to cover the disc. Refrigerate until needed. 14 Remove the dough from the fridge and cut into three parts. With a pasta roller on its widest setting, pass the dough through several times on this setting until thinner. Move the notch to make it thinner each time, and lightly rub with flour if you feel it is getting sticky. 15 When the dough is ready, add the discs of spinach onto the pasta. 16 Use your finger to rub egg white around the Ricotta, then top with a plain sheet of pasta, gently pressing the air out around the spinach discs. 17 Press a fluted cutter around the filling to make the ravioli, then place on a plate lined with cling film. Refrigerate until
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needed. 18 To make the spinach sauce, heat the oil in a frying pan over a medium-low heat and cook the shallot and garlic for a few minutes until soft. 19 Add the chicken stock and bring to a simmer until the mixture has reduced to a syrup. 20 Stir in the cream and reduce again until thick. 21 Remove the stalks from the spinach and add to a blender with the parsley and hot sauce. Purée until smooth, then sieve through a sheet of muslin onto ice. This helps to remove any lumps. When chilled, place into a pouring bottle for serving. 22 Fry some sage leaves in the deep fat fryer and remove when they stop spitting. Salt them immediately and leave aside for service. 23 Add the grated Parmesan to a non-stick frying pan over a low heat. When the cheese has melted together, remove from the pan and cut into desired shapes. 24 Bring a large pot of salted water to a rolling boil over a high heat. 25 Place the jug of spinach sauce into the boiling water to heat for three minutes. 26 Remove the sauce and cook the ravioli for four minutes. Drain onto a clean towel. 27 Place the spinach sauce into the centre of heated dinner plates, making sure it is wider than the ravioli. 28 Turn the ravioli upside down and place gently in the centre of the sauce. Place a warmed spinach ball on top. 29 Top each portion with a Parmesan tuille and some sage leaves.
Top tip
Use a large food processor to mix the pasta ingredients in Step 1. You can slowly stream the saffron water in through the open top while the mixture combines.
Easy Food 7
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Niamh Kavanagh
What prompted you to participate in Celebrity MasterChef Ireland? I have always loved to cook, but I never thought I would be good enough for the show. When they approached me to do it, my first reaction was, are you mad? When I took some time to think about it, I realised what an opportunity it was to take a new challenge on, and boy what a challenge it was! How did you prepare for the show? I spent some time researching recipes, talking to friends and family about what I cooked that they liked or didn’t like, and then did some oldfashioned practicing! Not an easy thing to do on my holidays in a caravan in Donegal, but it was huge fun. What would be your usual weeknight cooking routine at home? Weeknight cooking usually has to take into consideration the sports training the boys have and occasional gigs I may be doing. Mostly it has to do with time and resources: what on earth have I got in the house to cook, and how long before I have to have it ready? I try to do meal plans so I can keep ahead of the game, and if I am going away I leave plans so they eat properly. I like lots of vegetables and making food from basics. I will admit to cheating where necessary, but I often find it just as quick to make my own sauces than to use the ones from the shop. What surprised you most when you first began cooking on CMC? I was most surprised at the level of seasoning that chefs use at the beginning of cooking. I
always try to be thoughtful about the levels of salt used during the process but turns out that you need more than you think! I was also surprised just how nervous I was. What were the biggest challenges in the kitchen? Without a doubt the biggest challenges of all for me were the time element and making things look pretty. I always thought I was good at time — I mean, I understand how long things take to cook generally and how long it takes me to prepare food — but in the kitchen you lose time, and don’t ask me where it goes, because I still don’t have a clue! As regards to making things look pretty, that is a skill all on its own and takes practice and flair. I’m not sure how much I conquered that, but I gave it my best shot. What skills do you think you developed most throughout the show? I learned to open my mind to new methods of cooking and using new forms of cooking. The induction hob took some getting used to, but I learned that even someone as set in her ways as I am could learn new ways. I definitely developed a better palate and more confidence in my own skills. How has your cooking style changed because of the show? I have learned to be much more adventurous with ingredients, especially fish. I’m often guilty of making the same dishes over again because they are easy, but I have become broader in my day-to-day cooking, using my skills in everyday cooking and not just for Sunday best!
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What was it like developing recipes for discerning judges like Robin Gill and Daniel Clifford? Deciding on dishes for Robin and Daniel was equal parts scary and exciting. On the one hand, they are amazing chefs and have such a passion for what they do and for the produce that you can’t help but be overwhelmed, but I discovered that they like to be fed good food, just like anybody else, so I tried to feed them like they were family and that seemed to work. I learned so much from them and as the competition progressed I found myself really stretching myself to prepare things that they would love. What was the most fun? I had so much fun being involved in Celebrity MasterChef Ireland; the challenges, the food, the restaurants and the cooking were mad and fun all at the same time, but what made it really fun was sharing it with so many great people. We were all in the trenches together every time we approached a new challenge and, although we were in competition, we were all rooting for each other, everyone from the cast, crew and judges. What advice would you offer to home cooks who want to develop their kitchen skills? The best advice I could give to home cooks is to be brave and — for the love of all things — taste your food at every step as you go along! Understanding how things should taste and how the texture should be is so key to good food. Be brave and enjoy every moment.
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Did you have reservations about entering Celebrity MasterChef Ireland, considering you were a beginner cook? Yes I did. My first reaction was that this wouldn’t be for me because I had zero experience in cooking and, to be honest, zero interest in ever learning because I was spoiled getting everything handed to me. It was my wife, Darina, that convinced me to give it a go; at the time I didn’t realise that she had an ulterior motive...now I am cooking 3-4 times a week!
Oisín McConvie
What surprised you most about being in the kitchens? I was so surprised by how intimidating it was,
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but on the positive side it was a lot more orderly than my own kitchen! The close proximity of the other contestants could also be very unnerving for a novice. Do you have plans now to build up your cooking skills further? Yes, very much so. I now feel pretty confident within the kitchen. I started to become more adventurous and I want to now create my own dishes — Celebrity MasterChef Ireland has created in me a passion I didn’t know existed. I may have been a late starter, but now I love to cook and will continue to do so.
Easy Food 5
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Have you always been a keen cook? Always. I loved watching my mother cook and always had an interest in learning. To this day, I have a love of cooking and of feeding people — it’s my favourite way to spend a couple of hours. Everything from the prep, the chopping, the peeling — I love it all.
Simon Delaney
What new skills did you develop most in the Celebrity MasterChef Ireland kitchens? I learned that it’s all about the preparation; spend time getting that right, and it will make service that much easier. Being a Virgo, I love having everything in its place, so prep can be
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a challenge for me but also the most exciting part of the cooking process. How did participating in the show change your cooking style going forward? I now look at cooking completely differently. When I shop now, I don’t run past all of the vegetables and herbs, but rather I’ll take my time and see what I can get that will improve the dishes I’m going to make. I’m also cooking different types of dishes now at home — although the ostrich pie has yet to make an appearance!
MARCH 2017
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special feature
After seven weeks in the professional kitchens, they’ve cooked for renowned judges Daniel Clifford and Robin Gill and had their every move scrutinised in the master classes. The three finalists cooked their show-stopping dishes in the Celebrity MasterChef Ireland finale for one to be crowned the winner….
Niamh Kavanagh! Niamh’s journey to the final began in Heat One. Although a confident home cook, this Eurovision winner admitted that she wasn’t fully prepared for the high standards required in the Celebrity MasterChef Ireland kitchen! Actor and presenter Simon Delaney and GAA all-star Oisín McConville both presented exceptional three-course dishes in the finale, and left judges Daniel Clifford and Robin Gill with a difficult decision to make. Simon arrived in to the Celebrity MasterChef Ireland kitchen in Heat Two. He was confident in his abilities as a home cook and proved that his skills transferred to the highstakes world of professional kitchens as well. Before starting on the show, Oisín had never cooked a meal in his life! His expectations weren’t particularly high, but he grew as a cook and any beginner’s luck was quickly surpassed by a natural culinary aptitude. Read on for exclusive interviews with the finalists, plus Niamh’s winning three-course meal and expert cooking tips.
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15/02/2017 16:57
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BEHIND THE SCENES AT
Check out the finalists’ recipes from the series finale, plus tips, tricks and handy appliance advice to help you become a master chef in your own kitchen!
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Making Everyone a Bit of a MasterChef
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BEHIND THE SCENES AT THE FINALE! THE WINNER’S ULTIMATE MENU EXCLUSIVE PHOTOS TOP TIPS FOR KITCHEN APPLIANCES