SPECIAL! PROTEIN-PACKED MEALS FOR EVERYDAY HEALTHY EATING EASY FOOD ISSUE 120
CH
A OC
-
AS ! E K D C I E
• FRESH IDEAS FOR TOMATOES • SEASONAL SPRING RECIPES • WEEKNIGHT DINNERS • 30-MINUTE MEALS • CHOCOLATE DESSERTS • COOKING FOR BABY • EASTER ROASTS •
T LAT O N B L G E CO UL CHO D R
TRIE
D
ED RE T S E T &
CIPES
W hat’s f or INUTE MEALS 30-M ST
IN FO
d SEASONAL S UFFED in PRI NG CH n RE ICK CI P E
e
r? FILL
N
ES
ET S Smoked salmon spaghetti with
pea pesto, p.30
99
FROM IDEAS EST OUR T EN KITCH
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sOKING t E a K CO IDS’
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Ea
RO AS TS
ITOR Neven Maguire tak es on classic family favourites an d shares tips for making mealtim es special
23/03/2017 17:19
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24/03/2017 11:46
Hello,
Easy Food team
Easy Foodies!
I’m thrilled to be back again as the guest editor of Easy Food!
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Chocolate peanut crunchies, p.85
I love April. The weather is beginning to become a bit milder. Seasonal ingredients are creeping back into our kitchens. It is time for spring lamb and wild garlic, and back to tasting a beautiful Irish lobster. So it’s a time of year when we like to pay Neven Maguire special attention to the bounty of local Irish food, from farmhouse cheeses and small-batch preserves to the freshest seafood and top-notch meat. We’re so fortunate to have access to such exceptional natural resources, and they have formed the foundation for our strong culinary history.
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Fried green tomato BLTs with remoulade, p.32 Contributors Michael Fleming, Aoife Howard and Stephanie Cogavin. DESIGN Art Director Nikki Kennedy fave recipe: Hot cross buns, p.89
Not only do I always use these ingredients in my restaurant and cookery school, but it’s also important to me to make sure that I provide my family with the same top-quality delicious, nutritious foods. After a busy day, it can sometimes seem daunting to get a wholesome dinner on the table, but I truly think this is one of the best ways to unwind and connect with your family and the food you’re serving. My newest cookbook, Neven Maguire’s Complete Family Cookbook, covers all of the tried-and-tested family favourites, with some of my advice for making the most of mealtimes. I’ve included some of the recipes from p.20, so you can have a go at my take on classics like spaghetti Bolognese or fish pie. I guarantee you the simplicity of these recipes will have you itching to get back into the kitchen to test out more easy, tasty recipes that will have everyone asking for seconds!
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 ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Sun-dried tomato chicken pasta, p.34
There are plenty of other quick and easy options for dinner in this issue, from 30-minute meals, p.64, to handy ideas for stuffed chicken fillets, p.67. We have Easter covered with new twists for the big roast, p.72, and lovely hot cross buns, p.88; the aroma alone from these is a treat in itself !
ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
Chocoholics will delight in our decadent creations, p.80, and armchair travellers can soak in some southern comforts or revive holiday memories as we take you on a trip to the American south with our feature on classic dishes from the region, p.90. Cooking can be such a fun, enriching experience for you and the family, and I guarantee that this issue of Easy Food will provide plenty of recipe inspiration to get you going.
BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Prawn pad Thai, p.65 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Sweet and sticky ham, p.77
Neven
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REGULARS 10 YOUR SAY
Your comments, photos and questions
12 FOOD BITES
News, products and cookbooks from the wonderful world of food
April
CONTENTS P.37
16 COMPETITIONS
Pan-seared Asian steak rolls
Exciting things for you to win!
Tomatoes WHAT’S IN SEASON? 32 YOU SAY TOMATO...
The arrival of ripened tomatoes marks the very beginning of the summer season
LARDER LUCK 42 BUNNY BAKES Hop to it this Easter with these easy baked goodies
46 EAT IRELAND Recipe Editor Jocelyn Doyle gets kneading and discovers a new kitchen addiction: bread baking
48 15 WAYS WITH HEALTHBOOSTING SPICES New ways to include turmeric, ginger and chilli powder in your everyday diet
WHAT’S FOR DINNER? 52 WEEKLY MENU PLANNER Tearandshare malted brown loaf
P.47 4 Easy Food
EF120_04-05_Contents.indd 4
Keep it simple, keep it quick with our tasty midweek meals
62 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming gives us the inside scoop on steak dinners
P.59
No-bake chocolate and peanut butter cookies
APRIL 2017
24/03/2017 11:27
COOKING FOR FUN
KIDS’ KITCHEN
78 CHALLENGE YOURSELF
98 GET INTO THE SWING OF SPRING
This beautiful dessert is sure to impress at any gathering
April is the perfect time to start growing your own produce
86 PICK A SIDE
Whether your preference is sweet or spicy, you’ll love these easy baked chicken wings
88 AN EASTER CLASSIC
100 BABY BITES
Let your little ones explore nutritious and delicious new foods
FROM OUR KITCHEN TO YOURS
122 All the knowledge you need to become an expert in the kitchen
126 KITCHEN KNOW-HOW
Stocking a new kitchen on a budget? These are the most important pots and pans you’ll need
P.115 One-pan
105 EASY JUNIORS
These sweetly spiced hot cross buns are worth making from scratch!
These cute chocolate nests are perfect for
weekend breakfast
any Easter party
90 SOUTHERN COMFORT
The American South has a created rich
MAKE IT HEALTHY!
food history that’s worth a taste
114 OH MY GOODNESS
Classic pecan pie
P.95
Blogger Aoife Howard shares her recipe for a healthy four-ingredient dessert
116 GLUTEN MORGEN!
Wake up to a tasty, gluten-free breakfast with these quick recipes
FROM THE Cover
P.108
SPECIAL! PROTEIN-PACKED MEALS FOR EVERYDAY HEALTHY EATING
PUT A SPRING IN YOUR STEP
IN FO
IPES
W hat’s f
or INUTE MEALS ST d SEASONAL S UFFED in PRI NG CH n RE ICK CI P E
P.72
Forget the traditional lamb and try one of these mouthwatering alternatives instead
S spaghetti with
pea pesto, p.30
99
P.20
FROM IDEAS ST OUR TEEN KITCH
AT HOME WITH NEVEN
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Eats
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These indulgent recipes will make sure you get your choccy fix!
EASTER EATS
ET
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ED REC
Smoked salmon
EF120_01_Cover.indd 1
www.easyfood.ie
30-M
ES
APRIL 2017
These quick-fix dinners will help you make the most of those precious midweek evenings
UL CHO R
T D & TES
N
P.64
FOOD IN A FLASH
D
TRIE
r? FILL
Stuff chicken fillets with a variety of fillings to make new, tasty family dinners
-
e
P.67
GET STUFFED!
-A
CHOCOHOLICS UNITE!
S CEKN!T OIDLEAATE O L C B G
C CHO
• FRESH IDEAS FOR TOMATOES • SEASONAL SPRING RECIPES • WEEKNIGHT DINNERS • 30-MINUTE MEALS • CHOCOLATE DESSERTS • COOKING FOR BABY • EASTER ROASTS •
Celebrate the best of the season with these light, fresh recipes
P.80
EASY FOOD ISSUE 120
P.36
PACK A PROTEIN PUNCH
These easy meals will ensure you’re getting enough protein
SPECIAL GUEST EDITOR
Neven Maguire takes family favourites and on classic shares tips for making mealtim es special
Neven Maguire takes us into his home kitchen, sharing tips and recipes for making the most of family mealtimes
P.111
Turkey lettuce wraps 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.
23/03/2017 17:19
Easy Food 5
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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
LF DF GF •
•
•
x
23
•
•
Moroccan lamb tagine with green couscous
24
•
•
Bacon chops with cider sauce and sautéed Savoy cabbage
27
•
•
Spaghetti Bolognese
27
•
•
Fried green tomato BLTs with remoulade
32
•
•
Pan-seared Asian steak rolls
37
•
•
Quick lamb chops with spiced yoghurt
48
•
•
Spicy slow-cooked baked beans
50
•
Pork schnitzel
57
•
Chinese braised beef
60
•
Fillet steaks with mustard sauce
63
Sweet and spicy pork chops
65
•
Sweet and sticky ham
77
•
•
•
Garlic and herb roast beef
78
•
•
•
Back-to-basic leg of lamb
78
•
•
•
•
Chicken-fried steak with biscuits and gravy
91
•
•
Collard greens
92
•
•
Sausage patties with apple and pork
103
•
Sweet sticky pork with lentil salad
109
•
•
One-pan weekend breakfast
118
•
•
• •
•
• •
•
•
•
•
•
• •
•
•
• • •
•
30
•
Neven's fish pie
23
•
•
Vera's seafood chowder
25
•
•
•
•
Pan-fried fish with tomatoes and capers
33
•
•
•
•
Salmon and vegetable flatbreads
40
•
•
•
•
Quick fish curry
48
•
•
Chilli and yoghurt prawn skewers
50
•
•
Salmon with warm tomato and shallot salsa
54
•
•
Cajun grill parcels
56
•
•
Prawn pad Thai
65
•
•
•
So-simple roast salmon
75
•
•
Shrimp and grits
93
•
Crab hushpuppies
94
•
Salad Nicoise with fresh tuna
110
•
•
Turkey lettuce wraps
111
•
•
•
•
•
•
•
•
37
•
•
•
Dairy-free curried cauliflower soup
48
•
•
•
•
•
Spiced carrot salad
48
•
•
•
•
•
Trail mix
49
•
•
•
Chilli-roasted chickpeas
50
•
Indian scrambled eggs
50
•
Chilli-chocolate truffles
50
•
Simple springtime gnocchi
53
Veggie Thai red curry Huevos rancheros quesadillas
•
•
•
•
•
•
•
•
•
•
•
•
•
55
•
•
•
66
•
•
•
•
•
•
•
•
•
•
•
•
Baked berry chocolate oats
84
•
•
•
•
Leek and potato soup
99
•
•
•
•
•
•
•
Super-quick tomato soup
101
•
•
•
•
•
•
•
Crustless protein-packed quiche
108
•
•
•
•
•
•
•
Cheesy tofu nuggets
112
•
•
•
•
•
French toast bake
116
•
•
•
3-ingredient banana pancakes
117
•
•
•
Superfood breakfast bowl
119
•
•
•
120
•
•
•
Rhubarb and ginger crumble cake
29
•
Easter cupcakes with nests
42
•
Lemon drizzle traybake
43
•
Spelt and honey bread
43
•
Wholesome carrot loaf
44
Tear-and-share malted brown loaf
47
Soft carrot cake cookies
•
•
BAKED GOODS
• •
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
49
•
•
•
•
Hot cross buns
89
•
•
•
•
•
Veggie bread
101
•
•
•
•
•
•
• •
•
•
•
•
•
•
• •
•
DESSERTS 19
•
•
•
•
No-bake chocolate and peanut butter cookies
59
•
•
•
•
•
•
•
Raspberry cranachan
61
•
•
•
Classic pavlova
79
•
•
•
•
S'mores dip
81
•
•
•
Chocolate truffle tart
81
•
•
•
•
Southern pecan pie
95
•
•
•
•
Yummy scrummy in my tummy gummies
103
•
•
Easter nests
106
•
•
•
•
• •
•
•
•
•
•
•
Spanish-style roast chicken with potato wedges
29
•
•
Sun-dried tomato chicken pasta
34
•
•
4-ingredient chocolate avocado mousse
115
•
•
•
Roast chicken with lemon pasta primavera
38
•
•
Giant buttons
125
•
•
•
•
•
One-pot healthy spring chicken
39
•
•
•
•
•
Chocolate mousse
125
•
•
•
•
•
Ginger and honey chicken
49
•
•
•
•
•
Hot chocolate ice cream floats
125
•
•
•
Ginger chicken fried rice
49
•
•
•
Pulled chicken, avocado and onion baps
58
•
•
•
•
Multi-purpose tomato sauce
34
•
•
•
•
•
•
•
Cajun stuffed chicken
69
•
•
•
•
•
Easy pico de gallo
34
•
•
•
•
•
•
Chicken cordon bleu
69
•
•
•
Spinach and Feta chicken
70
•
•
•
•
•
Golden milk
48
•
•
•
•
•
Italian-stuffed chicken
71
•
•
•
•
•
Feel-good tea
49
•
•
•
•
•
•
Giblet gravy
75
•
•
•
Choco-coco shake
82
•
•
•
Roast goose
75
•
•
Sweet tea
96
•
•
•
•
•
6 Easy Food
EF120_06_Recipe_Index.indd 6
•
•
•
•
Strawberry shortbread cheesecake
POULTRY
•
•
•
•
•
• •
•
•
•
•
• •
•
Raspberry almond overnight oats
•
•
•
•
•
•
•
•
•
•
83
•
•
34
No-bake “lasagne” stacks
•
• •
Baked stuffed tomatoes
•
Chocolate peanut crunchies
•
•
•
77
•
•
87
Mushroom Wellington
FISH AND SEAFOOD Cover recipe: Smoked salmon spaghetti with pea pesto
Crispy baked honey barbecue wings
x
•
•
•
•
•
• •
•
•
• •
•
LF DF GF
86
VEGETARIAN
Ham and egg salad with spring vegetables
•
v
v Crispy baked Buffalo wings
•
•
SAUCES •
DRINKS
•
• •
APRIL 2017
23/03/2017 12:46
What’s inside
EASTER PARADE
A sneak peek at what you’ll find in this issue
SPRING FLING
After the long, dark Irish winter, we’ve been happily watching the first budding signs that spring has arrived. Summer may still feel like quite a way off, but the first ripened tomatoes are a surefire guarantee that it’s on its way! We’ve been devouring them greedily in some inspired recipes from p.32 and enjoying the seasonal switch to light, fresh recipes, p.36. If you fancy yourself a bit of a green fingers, our Home Ec expert has been giving us her top tips on growing your own vegetables, p.98, and now is the perfect time to get started.
We love any excuse for a big family-style meal with our loved ones around the table, and this issue has everything you need for a food-focused Easter Sunday. If you don’t fancy lamb this year, try one of our tasty alternative roasts from p.72 — don’t worry, we’ve included a classic lamb option, too! Our stunning pavlova, p.78, is sure to impress any guest, but if only chocolate will do, we’ve been creating some indulgent desserts from p.80 to help you get your fix. Our homemade hot cross buns, p.88, are well worth an afternoon in the kitchen, and even the little ones can get cooking with our cute Easter nests, p.105.
Roast goose
p.73
Salmon and vegetable flatbreads p.40
Sun-dried tomato chicken pasta p.34
No-bake “lasagne” stacks p.47
Simple springtime gnocchi p.53
Classic pavlova
p.78
Everyday eats
For many of us, getting a tasty, healthy dinner on the table can feel like a never-ending challenge. Team Easy Food is here to help! Returning guest editor Neven Maguire has been sharing some of his favourite family meals, p.20, while we’ve made sure to include our usual mixed bag of quick-fix dinner recipes throughout this issue. Turn to our Weekly Menu Planner on p.52 to start planning your meals for the week, discover delicious new ways to use perennially popular chicken fillets from p.67, or speed things up even more with our 30-minute meals from p.64.
Hot cross buns
p.88
Chocolate peanut crunchies
p.83 Pork schnitzel p.57
Prawn pad Thai
p.64
Stuffed chicken fillets
p.67
YOUR HEALTH IS YOUR WEALTH
We may love an indulgent family feast on special occasions, but we know it’s important to look after ourselves in between. Try our protein-packed meals, p.108; get each day off to a nutritious start with our gluten-free brekkies, p.116; make a delicious, healthy dessert using only four ingredients, p.114; use household spices to optimise nutrition, p.48; and start your kids on a lifelong love affair with healthy, home-cooked meals from p.100.
Turkey lettuce wraps
p.111
www.easyfood.ie
EF120_07_What's inside.indd 7
One-pan weekend breakfast
p.119
3-ingredient banana pancakes
p.117
Super-quick tomato soup
p.100
Easy Food 7
23/03/2017 14:22
Roast Starte Egghunt B Cheeseboard F lowers C
it’s more than a
it’s extra chairs at the table
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rter Egg Breakfast d Cake Cupcake EF120_08-09_Tesco.indd 9
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your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales! “Easy Food came in the post this morning!”
“Picked up my free copy of @easyfoodmag in @DIDElectrical. Cake not optional.” – sweetandmeat
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WHAT YOU’VE BEEN COOKING
– Audrey Considine
“Today's dinner is veggie burrito bowls! Recipe from @easyfoodmag.”
– @tara.simpson
We love this simplified recipe for homemade chicken nuggets from reader Sinead Burke — it’s so easy, your kids will be able to make these with just a little adult supervision and help. CHICKEN NUGGETS Serves 4 3 large chicken fillets, chopped into nugget-sized pieces Salt and black pepper 1 egg, beaten 170g breadcrumbs 50g hard cheese, grated (such as Cheddar, Parmesan or Manchego)
“If you are having a #MeatFreeMonday this veg hotpot from January's @easyfoodmag is really tasty. Carrot, parsnip, celery base & crispy potato top!” – EatsFoodnTweets
Contact us Easy Food Magazine @easyfoodmag easyfoodmag
10 Easy Food
EF120_10-14_Your Say food bites.indd 10
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Season the chicken lightly season with salt and pepper and place in a sealable sandwich bag. 3 Add the egg to the bag and and squish the bag with your hands to coat all of the chicken. 4 Season the breadcrumbs with salt and pepper. Add the cheese. Transfer the breadcrumbs to the bag and squish the bag with your hands to coat all of the chicken. 5 Place the nuggets on tray lined with tin foil. Bake for 25 minutes or
until the nuggets are golden brown and completely cooked through.
APRIL 2017
28/03/2017 11:30
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“Valentine's Day is a perfect excuse to eat a big dinner, have a beautiful dessert, and of course, a “Homemade #spicebag thanks couple of glasses of crémant, Champagne or prosecco on to the genius minds behind a weekday. Here's one dinner suggestion from Easy Food @easyfoodmag. I may never need to Magazine, super tasty and easy to make.” eat again. #yum” – @sweetandmeat – The Wine Buff Cork
says, “I’m married to Anthony and we are expecting our first child in May. I like to cook, go to gigs and spend a long time reading the Sunday newspapers over coffee. My favourite meal of the day is breakfast, and I am always looking for new alternatives to the traditional breakfast. I love trying food from a variety of cultures, but I particularly like Middle-Eastern cuisine.”
February competition winners 1 x midweek Cork City break for two with dinner in Greene’s restaurant and an overnight stay in Hotel Isaac’s Therese O'Connor, Dublin 6 1 x overnight Gourmet Getaway for two at the Cliff at Lyons Nigel MacLoughlin, Enniskerry, Co. Wicklow
www.easyfood.ie
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Kelly Grant
says, “I live in Letterkenny and am a full-time working mother. I have a three-year-old son, Caomhán, who keeps my partner Ciarán and I on our toes. He loves to bake, so we spend most weekends trying new recipes. I started baking a few years ago when I wanted to make a cake for his first birthday. I haven’t looked back! If we’re not baking, we all get outdoors for some fun, whether to the beach or the park.”
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28/03/2017 11:30
FOOD BITES FEELING LIKE AN OUTCIDER
There’s a new cider in town! Outcider is a sweet cider and has a balance of bitter and sweet Irish apples, which gives it an ‘appley’ sweetness without being sickly sweet. From the people who brought us Bulmers, Outcider is sweeter than its big brother. Now available on draught and in the off-trade in 500ml can and 8-pack can formats, with an ABV of 4.5%.
A DECADE OF FOODIE FUN Some of Ireland’s finest chefs, producers, stall-holders and lovers of fine food come to the beautiful coastal town of Dungarvan from 21-23 April to celebrate the birthday of the West Waterford Festival of Food. Combining the best of food and drink, engaging events, pop-up restaurants, one of Ireland’s largest farmers’ markets, trails and tours, kids’ cookery, special birthday celebrations and much more, the tenth annual West Waterford Festival of Food is a must visit for food lovers everywhere. www.westwaterfordfestivaloffood.com
MIGHTY MUSSELS
Originally established to promote the excellence of the mussels of Killary Harbour, the Connemara Mussel Festival has grown to become a celebration of local people, food, culture and heritage. Now in its twelfth year, the festival showcases the very best Connemara has to offer and is a true feast for the senses. Taste and smell local produce; see unparalleled views of the Connemara land and seascape; hear sounds of music, dancing, talks and theatre; feel the ambience; and above all, enjoy the experience! 28-30 April Tullycross, Co. Galway www.connemaramusselfestival.com
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You’re lookin’ we! Special guests have been announced for WellFest 2017, including Joe Wicks, the man behind the Lean In 15 phenomenon, healthy eating enthusiasts and bestselling authors The Happy Pear, and John Kavanagh, coach to Conor McGregor. Taking place from 6-7 May in Dublin’s Herbert Park, WellFest is Ireland’s only health, fitness and wellness festival. A new addition this year is the WellFood space, a dedicated area to cooking and healthy food demonstrations. Top chefs, nutritionists, and famous foodies will lead cooking demonstrations where attendees can participate in and learn about healthy cooking. Tickets from www.wellfest.ie
APRIL 2017
28/03/2017 11:30
news
Sligo Food Trail
THE EXPERIENCE DRAWSYOU IN
Food trails are on trend, but something a little different is happening in Sligo. As well as over 70 members, Sligo Food Trail boasts interactive food experiences so visitors don’t just spectate — they actually get involved. Here’s a whirlwind tour of some popular options: Bistro Bianconi in the heart of Sligo town delights children with free pizza making lessons. Gabby Wieland of Neantóg will take you foraging with wild food tastings. Seaweed guru Dr. Prannie Rhatigan offers a seashore identification tour with an al fresco lunch by Trá Bán, Strandhill. Archaeologist Auriel Robinson (Seatrails) is your guide to ‘Ireland’s first takeaway’, a sea trail ending at shell midden site Culleenamore, where you can dine like your ancestors on shellfish cooked over an open fire. Are you brave enough to try Dining in the Dark? Dare to try surfing, kayaking, coasteering or SUPing (finishing up with hearty local food of course). Want to learn to bake? Or try your hand at wood turning? Ready to make fermented foods or find out about fine wines or whiskey? Relax and make a weekend of it at Coopershill or at Temple House where you can try your hand at shepherding. Sligo has it all; the secret is in the mix. www.sligofoodtrail.ie
Egg-ceent! Butlers Chocolates have something special to suit chocolate lovers of all ages this Easter. From the Boxed Eggs to the Milk Chocolate Wrapped Eggs and the Mini Chocolate Foiled Eggs, there is a delicious and festive treat for everyone! www.butlerschocolates.com
New look, same taste Bulmers’ iconic bottles and cans have had a makeover! The new-look packaging has been inspired by the warm tones of the liquid colour of the cider, the russet skin of a ripe apple and even the beautifully-crafted industrial equipment used in the cidermaking process.
GOOD EATS IN GALWAY The sixth annual Galway Food Festival will take place over the Easter Bank Holiday Weekend from 13-17 April. This year’s theme will celebrate the relationship between ‘Food and Community’ through an innovative food programme of over 100 events. And with Galway being selected as the European Region of Gastronomy in 2018, the festival will build on Galway’s food story and the important role food tourism plays throughout the entire West coast. Through an extensive programme of talks, workshops, tours and in-house events, the festival will encourage people to reconnect with where their food comes from. www.galwayfoodfestival.com
PURPLE IS THE NEW RED Cystic Fibrosis Ireland ambassadors, celebrity chef Adrian Martin and RTÉ actor Jenny Dixon, have come up roses for 65 Roses Day taking place on Thursday, 13 April. So-named after the way in which young children are first taught to say the words "cystic fibrosis", 65 Roses Day is the flagship fundraising event for Cystic Fibrosis Week (10-16 April). Funds collected will go to the development of dedicated healthcare facilities, research, counselling and much-needed grant support for people with cystic fibrosis in areas such as transplant assessment, fertility and bereavement. For information or to help volunteer, visit www.65rosesday.ie.
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28/03/2017 11:31
CORNER
THE GOODNESS OF RAW CHOCOLATE
GUT FEELING
CRACKED
By Kathy Kordalis Published by Kyle Books €11.50/£9.99
By Lorraine Maher & Paula Mee Published by Gill Books €19.99/£17.99
By Linda Tubby Published by Kyle Books €11.50/£9.99
Made from unroasted cacao beans, raw chocolate is full of antioxidants, heart-healthy fats, protein and fibre. This book illustrates how to use raw cacao — whether in the form of nibs, beans, powder or butter — in both sweet and savoury cooking from hazelnut and cacao praline to beef, ale and chocolate pies. While sweet-toothed milk chocolate fans may not be as enthusiastic, lovers of dark, bitter chocolate will be delighted with these unique recipes. With all of the health benefits of cacao and none of the associated sugars or dairy, you can have your healthy chocolate cake and eat it too, from an energy-boosting breakfast (tropical fruit and nut bars) all the way through to a boozy nightcap (cacao martini).
We learned a lot while putting together our low-FODMAP feature in last month’s issue, so we were pleased to discover this book of tasty recipes designed to "soothe the symptoms of a sensitive gut”. Anyone with a severely restricted diet due to IBS will welcome these bright, vibrant recipes that are anything but dull. Think tandoori chicken bites, mild monkfish curry with prawns and coconut milk, Mediterranean meatballs, cheesy courgette boats, smoked mackerel pâté, almond macaroons, lemon and lime mini cheesecakes and chocolate ice cream. Cooking without staples like onions, garlic, pasta and bread may seem daunting to newbies, but this book is guaranteed to boost your confidence and keep your dinners evolving and your stomach satiated.
This will be no surprise to regular readers, but we love eggs. One of the cheapest, healthiest and most versatile ingredients around, we’re always on the hunt for new, inspired egg recipes and were thrilled to stumble across this gem. Not only does it give foolproof instructions on the basics (not just boiled, fried, poached, scrambled and omelettes, but meringues, mayonnaise, pancakes and custards, too), but from there it dives into a variety of inventive dishes both sweet and savoury. We’re drooling over Asian-Scotch eggs; egg-battered prawns with crispy spring onion and chilli; herby boxty with crispy egg and pancetta; golden yolk and tomato salsa omelette; trout and lemon strata; and devilled crab eggs — and that’s all before dessert. We love the creativity of this book, the mouthwatering photography (if there’s anything more enticing than a soft runny yolk, we haven’t seen it) and the recipes themselves. Dare we say it? It’s eggscellent.
WORLD STREET FOOD: EASY RECIPES FOR YOUNG TRAVELLERS By Carolyn Caldicott; Photos by Chris Caldicott Published by Pimpernel Press €11.50/£9.99 We at Easy Food are a travel-loving bunch and have boundless enthusiasm for encouraging young people into the kitchen, so this lovely little book was more than welcome in our office. Featuring recipes inspired by destinations from Peru to India, Thailand to Greece, the book is aimed at the gap year generation and introduces itself as “the cookbook to have in your first kitchen away from home.” Kicking off with beginners’ info on cooking and shopping, it quickly segues into easy but enticing ethnic dishes such as courgette and Feta fritters, Burmese fried rice, Peruvian beef stir-fry, fried fish with greens and tomato relish and pad Thai, with cooking tips and vegetarian options throughout. World Street Food is a great choice for would-be cooks, newly-returned backpackers or anyone interested in learning more about world cuisine.
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24/03/2017 14:27
products
e d a r a P EASTER
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Kids and adults alike will love to celebrate Easter with these fun products 3.
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1. Egg collecting tin www.annabeljames.co.uk €11.40/£9.95 2. Mini chick in egg cup www.oakroomshop.co.uk €5.70/£4.99 3. Chicken coasters www.annabeljames.co.uk €17.20/£15 4. James Chocolates six hollow chocolate speckled eggs presented in a straw-filled tray www.debenhams.ie €24/£20.90 5. Pink felt tulip Easter egg hunt basket www.tch.net €5.73/£5 6. Chocolate lollipops Fallon & Byrne €4.95/£4.30 7. Hen House Marks & Spencer €15/£13 8. Laid-Back Lamb Marks & Spencer €22.50/£19.60 9. Guylian Luxury gold foiled milk chocolate egg with 22 praline-filled seashells www.debenhams.ie €16/£13.95 10. Giant (1kg) milk chocolate Easter egg Fallon & Byrne €24.95/£21.70
www.easyfood.ie
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Easy Food 15
23/03/2017 14:35
POSTAL ENTRIE
COMPETITIONS
WIN A HEALTHY FRYER! Looking for a quick and healthy way to make meals the whole family can enjoy? Meet the Health Fryer from Morphy Richards! It requires a substantially smaller amount of oil than a conventional fryer, making it a healthy option to fry, bake, roast and grill a variety of delicious foods. Plus, it has handy pre-programmed tasks, a timer and delay start functions, which makes it perfect for experienced and beginner cooks alike. Just put the food into the fryer, select the preferred option and let the product do all the hard work, as it pre-sets the correct time and temperature for each task. The large 3l capacity is perfect for cooking for a whole family, and the defrost option means frozen food can be cooked straight away. Not only is the fryer easy to use, but it also features a number of safety features, such as a cool-touch detachable handle, which means that it’s safe to handle at any time during the cooking process.
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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, . Ea sy Fo od , 12h R oa d, B ra y, Co . W ickl ow ti on Q ui ns bo ro ug in di ca te w ha t co m pe til to al et e rg ud fo cl ’t D on ri ng an d in yo u ar e en te nt ac t de ta il s. yo ur co
Now one lucky reader has the chance to win a Health Fryer from Morphy Richards! To enter, email your contact details to competitions@easyfood.ie with MORPHY RICHARDS in the subject line.
RRP €149.95; available from Power City, Expert and Euronics. For more details visit www.morphyrichards.ie.
APRIL 2017
23/03/2017 14:48
competitions
GET EGG-CITED ABOUT EASTER with Lily O’Briens
Sw t treats to win!
Easter is the ideal time for chocolate-lovers to rejoice, and what better way to treat someone special in your life than with one of Lily O’Brien’s luxury chocolate eggs. Each item from Lily O’Brien’s delicious Easter range has been handcrafted using the brand’s famous signature recipes. Chocolate-addicts can choose from a selection of classic and signature additions to the range including the Sticky Toffee and Crispy Hearts pouched eggs, Desserts Collection, Le Crunch Chocolat Egg and Sea Salted Caramel Egg, along with the Lily O’Brien’s Zesty Orange Chocolate Egg, all perfect for chocolate lovers everywhere.
Pandora Bell Ireland creates sweet treats for discerning food lovers: nougat, traditional sweets, salted caramels, fudge, fruit jellies and handmade lollipops. Pandora Bell believes enjoying the best confectionery is life's most delectable pleasure. They use only the purest ingredients, and have ranges for gluten-free consumers as well as vegetarian and vegan products. Pandora Bell's Almond and Pistachio Nougat wowed the judges at the Great Taste Awards and scooped a Two Gold Star Award. “The texture is divine, and the flavours heavenly, a lovely touch of honey and indeed the most delicious nuts,” said judges. Now four lucky Easy Food readers have a chance to win a Gift Pack of Pandora Bell Nougat, with each pack containing four 200g bars.
To enter, simply email your contact details to competitions@easyfood.ie with PANDORA BELL in the subject line.
To kick off the Easter celebrations in style, Lily O’Brien’s would like to offer one lucky Easy Food reader a beautiful chocolate assortment hamper.
To enter, simply email your contact details and the answer to the following question to competitions@easyfood.ie with LILY O’BRIENS in the subject line: Question: Lily O’Brien’s creates what delicious treat? LilyOBriens
www.easyfood.ie
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@lilyobriens
Easy Food 17
23/03/2017 14:49
The perfect springtime dessert
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23/03/2017 14:49
Strawberry shortbread cheesecake
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Serves 8-10
PREP TIME: 25 minutes [+2 hours inactive] 150g shortbread biscuits, crushed into fine crumbs 40g butter, melted 400g Philadelphia Light Cream Cheese 80g icing sugar, sieved 1 tbsp fresh lemon juice 1 tsp vanilla extract 300ml double cream 300g fresh strawberries, washed, hulled and sliced 1 Line the base of a 20cm loose-bottomed cake tin with parchment paper. 2 Combine the biscuits and butter in a large mixing bowl. 3 Stir until the mixture resembles damp sand. 4 Transfer the crumb mixture into the lined cake tin and press evenly into the base. Place in the fridge to chill for at least one hour. 5 To make the filling, combine the cream cheese with the icing sugar, lemon juice and vanilla extract in a mixing bowl. 6 Beat together until smooth. 7 Add the cream and stir together until smooth. 8 Transfer the filling into the cake tin and smooth the top with a spatula. Place in the fridge to set for at least one hour. 9 Carefully remove the cheesecake from the tin and place on a serving plate. Decorate the top with sliced strawberries and serve.
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Per Serving 370kcals, 31g fat (18.2g fat), 19.6g carbs, 10g sugars, 4.8g protein, 0.8g fibre, 0.312g sodium
For more delicious recipes, visit www.philadelphia.ie
www.easyfood.ie
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Easy Food 19
23/03/2017 14:53
AT HOME with Neven
Ireland’s star chef Neven Maguire takes us into his home kitchen and shares tips and recipes for making the most of family mealtimes
d Recipes an even N m images fro plete m o C 's e ir Magu ook b k o o Family C Gill by d e h lis b Pu ks o Bo 6.99 €29.99/£2
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23/03/2017 14:57
guest editor Neven Maguire
N
even first donned his chef’s apron at the early age of 12, when he began cooking in the kitchens of his family restaurant, MacNean House, in Blacklion, Co. Cavan. Like many home cooks, he would eagerly shadow his mother as she worked in the kitchens and soon began experimenting with his own creations. He opened the Neven Maguire Cookery School to share his love and knowledge of food. He lives this ethos both in his restaurant kitchen and when cooking at home for his wife, Amelda, and their twins Lucia and Connor, and it is at the core of all his cookery shows, books and demonstrations. His latest book, Neven Maguire’s Complete Family Cookbook, is a testament to his commitment to providing wholesome, delicious homecooked meals for the family. The book also includes lots of tips on how to wean the family off processed food for meal and snack times, how to plan for large family gatherings, how to cut down on food waste and how to bake the perfect celebration cake. Neven’s insights from his sell-out Parent and Child Cookery Course at his cookery school, combined with his own experiences of family cooking, result in 300 failsafe, tried and tested recipes that will show you just how easy and satisfying home cooking can be. As a celebrated chef and champion of quality Irish food, and a father to two young children, we’d love to know what the average mealtime is like in your household? It is a bit like when I was growing up. There is a lot of chat and a good few laughs. Amelda and I both think it is important for the family to get together for half an hour every day. Mondays and Tuesdays tend to be the days I have the most time, if I am not travelling or in the Cookery School. A favourite meal in our house is a chicken and vegetable broth with lots of vegetables from the garden and some white beans. With a busy schedule, how do you manage to make mealtimes a priority? For us, it just is a priority so we organise around it — we wouldn’t miss a family meal together. Occasionally I can be there for Sunday lunch, and that is a real treat. I cook in batches and freeze a lot, so that we're ready for meals together. But beyond that it just comes down to a bit of thinking ahead, organising and preparation. It is worth it — you will never get those years back.
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What are the benefits of cooking fresh meals for your family, as opposed to takeaways or using convenience meals? It is healthier, and your family learns where food comes from and how to respect it. Not only does it allow you to know what it is you're eating, but it teaches the value of local and seasonal cooking. There is nothing wrong with the occasional takeaway, but occasional is the way we see it. My kids don’t even ask for takeaways now — they are getting a bit interested in seeing how food is cooked and I am delighted to see that. How can busy home cooks plan ahead when it comes to weeknight meals? The answer is in the question: the only way is to plan ahead. Write things down, have plenty of containers and labels — work on being as organised as possible. Try to set aside some time at the weekend, or maybe one night a week to prep for the week, and it is amazing how much you will get done. Any tips for organising your home kitchen to runs as efficiently as possible? Try not to over-buy; I think it makes sense to shop as often as you can and buy as little as you can. And do a clear out now and again. We all have things cluttering up the kitchen that we didn’t use and will never use. What tips would you have for making the most of your shopping trip? It is hard to beat making a list. A small whiteboard in the kitchen is handy for noting any ingredients you run out of, and also for remembering any recipes to make. Variety is the key to keeping family meals interesting! How can home cooks incorporate more fresh ingredients into their cooking,
especially at this time of year as more produce comes into season? Shop local and shop often! Your latest cookbook, Neven Maguire’s Complete Family Cookbook, is a brilliant encyclopedia of all the best-loved recipes that every home cook should know. Where do you recommend novice cooks to start? Pick out a good soup, a nice curry, something mince based, and maybe a fish pie. Just browse through the book. You will find something you like and you will quickly figure out it you can do it. And then try! It doesn’t have to be perfect — it will always get better the next time you make it, and people will appreciate that it is genuine home cooking.
Hungry for more?
Check out www.nevenmaguire.com. MacNean House and Restaurant The Neven Maguire Cookery School Blacklion, Co. Cavan +353 71 9853022 info@macneanrestaurant.com
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23/03/2017 14:57
guest editor Neven Maguire
Neven’s fish pie Serves 6-8 “For best results, choose fish fillets from the centre cut, as they will cook more evenly. Don’t be afraid to experiment with the combination of fish, but don’t be tempted to use more than half the quantity of smoked fish or its flavour will overpower the dish. 175g haddock fillet, skin on and pin bones removed 175g natural smoked cod fillet, skin on and pin bones removed 175g salmon fillet, skin on and pin bones removed 1 large bay leaf 450ml milk 750g potatoes 25g butter, plus extra for greasing 75g mature Cheddar cheese, grated 1 small leek, thinly sliced 1 small onion, thinly sliced 25g plain flour 5 tbsp dry white wine 2 tbsp crème fraîche 2 tsp fresh flat-leaf parsley, chopped 100g baby spinach leaves 100g cooked and peeled prawns 1 heaped tbsp panko (toasted natural breadcrumbs) Sea salt and freshly ground white pepper To serve: Buttered peas 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Butter a two-litre ovenproof dish that’s at least 5cm deep. 2 Remove any stray pin bones from the haddock, cod and salmon and season generously, then place in a shallow pan with the bay leaf and milk. Bring to the boil, then reduce to a simmer and poach for 6-8 minutes, until the fish flakes easily when tested with a knife. Remove the fish from the pan and take off the skin, then flake the flesh into large chunks, checking for any bones that might have been overlooked. Strain the leftover milk into a jug until you have 300ml for the sauce. Discard the bay leaf. 3 Peel the potatoes, then cut into even-sized pieces and place in a large pan of salted water. Bring to the boil and cook for about 2 minutes, until tender. Drain and return to the pan to dry out a little. Mash well and beat in half of the butter and all of the grated Cheddar cheese. Season well. 4 Melt the remaining butter in a small pan and
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gently cook the leek and onion for about 5 minutes. Stir in the flour and cook for one minute, stirring constantly. Pour in the white wine and reduce by half. Gradually pour in the reserved 300ml of poaching milk and simmer for 6–8 minutes, until you have a smooth, thick sauce, stirring occasionally. Remove from the heat and stir in the crème fraîche and parsley. Fold the spinach into the hot sauce and allow the residual heat to wilt down the leaves. Once the spinach has wilted, gently fold in the poached fish and the prawns. 5 Spoon the fish and spinach mixture into the buttered baking dish. Cover with a layer of the cheesy mash, spreading with a palette knife. Rough up the top with a fork, then sprinkle over the breadcrumbs. Place on a baking sheet and cook in the oven for 25-30 minutes, until the top is bubbling and golden brown. 6 To serve, divide the fish pie among warmed plates and add some buttered peas to each one. Per Serving 277kcals, 7.4g fat (3.5g saturated), 26.8g carbs, 5.1g sugars, 24.1g protein, 3.3g fibre, 0.227g sodium
Ham and egg salad with spring vegetables Serves 4 “This salad is perfect for a light dinner and the ingredients that you can use are very flexible. Choose the nicest new season vegetables you can find — all the better if you’ve grown them yourself! Add some leftover ham hock or baked ham and a couple hard-boiled eggs, and you’ve a feast on the table in less than 15 minutes.” 2 eggs 500g baby potatoes, halved 200g green beans 200g freshly podded peas 1 Little Gem lettuce, trimmed and separated into leaves 25g frisée lettuce (optional) 175g cooked lean ham, shredded For the dressing: Juice of ½ a lemon
2 tbsp rapeseed oil 1 tbsp wholegrain mustard 1 tbsp honey Sea salt and freshly ground black pepper To serve: Soda bread, sliced 1 Bring the water to the boil in a small saucepan, then add the eggs and cook for six minutes to soft-boil them. Drain and rinse under cold running water to cool, then peel off the skins. Cut each egg in half. 2 Steam the potatoes for 8-10 minutes, until tender. Tip in the beans for the last three minutes and the peas for the final minute. Cool the vegetables quickly under cold running water, then drain really well. 3 To make the dressing, place the lemon juice, oil, mustard and honey in a screw-topped jar. Season to taste and shake until you have formed an emulsion. 4 Arrange the lettuce leaves with the frisée in a salad bowl and place the baby potatoes on top. Add the rest of the vegetables and the ham and drizzle over the dressing. Fold through to gently combine and top with the hard-boiled eggs. Serve with soda bread, if liked. Per Serving 300kcals, 11.4g fat (1.7g saturated), 32.7g carbs, 9.1g sugars, 18.6g protein, 7.6g fibre, 0.625g sodium
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For the green couscous: 350g couscous 6 tbsp extra-virgin olive oil Juice of 2 lemons 600ml chicken stock 1 bunch of fresh flat-leaf parsley 1 bunch of fresh coriander A handful of fresh mint leaves 50g shelled unsalted pistachio nuts, toasted and roughly chopped, plus extra to garnish Sea salt and freshly ground black pepper
Moroccan lamb tagine with green couscous Serves 6-8 “Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat sweetened with Medjool dates. The flavour only improves with time — just leave it to cool completely, then place in the fridge for up to two days.” 2 tbsp hot paprika 1 tbsp ground coriander 1 tbsp ground turmeric
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2 tsp ground cinnamon 2 tsp ground cumin 2 tsp coarsely ground black pepper 1.5kg lamb shoulder, well trimmed and cut into 4cm chunks 3 onions, roughly chopped 4 garlic cloves, chopped 2.5cm piece of root ginger, peeled and chopped 4 tbsp olive oil 450ml tomato juice 450ml chicken stock 2 tbsp clear honey 225g Medjool dates, cut in half and stones removed
1 Mix together the paprika, coriander, turmeric, cinnamon, cumin and pepper in a large bowl, then tip half into a small bowl and set aside. Add the lamb to the large bowl and coat it in the spices. 2 Cover with cling film and chill overnight, or for up to two days is perfect. 3 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Place the onions, garlic and ginger in a food processor and pulse until finely minced. 4 Heat a large heavy-based casserole. Add half of the oil and brown off the marinated lamb in batches. Add the remaining oil to the pan, then add the onion mixture and cook for a few minutes, until softened. Stir in the reserved spice mixture and cook for another minute or so, until well combined. 5 Pour the tomato juice and stock into the pan, then add the browned lamb and the honey, stirring to combine. Bring to the boil, cover and transfer to the oven. Cook for two hours, stirring in the dates halfway through, until the lamb is completely tender and the sauce has thickened and reduced. Season to taste. 6 To make the couscous, place it in a large bowl and add one tablespoon of the oil and all the lemon juice. Mix well, ensuring that all the grains are completely coated. Heat the stock in a small pan and season generously. Pour the hot stock over the couscous, then cover the bowl tightly with cling film and allow it to sit in a warm place for 6-8 minutes or until all of the liquid has been absorbed, stirring occasionally. 7 Strip the herbs from their stems and place in a food processor with the remaining five tablespoons of the oil, then blitz to a paste. Stir the herb paste and pistachio nuts into the couscous and arrange on warmed plates with the lamb tagine. Scatter over the pistachio nuts to serve. Per Serving 849kcals, 35.6g fat (8.1g saturated), 72.5g carbs, 27.4g sugars, 62.4g protein, 8g fibre, 0.748g sodium
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24/03/2017 15:37
guest editor Neven Maguire
Vera’s seafood chowder Serves 4-6 “Loaded with different types of seafood, this delicious chowder stands or falls on the freshness of the ingredients. It’s my mum’s recipe that we have been making on and off in the restaurant for years and now sometimes teach in the cookery school. I have never tried to improve it, as I think it’s absolutely perfect as it is. I still love a bowl with some brown bread spread thickly with butter.” 1 tbsp rapeseed oil 1 tbsp softened butter 1 small onion, cut into a 1cm dice ½ small leek, cut into a 1cm dice 1 carrot, cut into a 1cm dice 2 celery sticks, cut into 1cm dice 2 large potatoes, cut into 1cm dice 1 tbsp plain flour 150ml dry white wine 300ml fish stock 100g skinned salmon fillet, cut into cubes 100g natural smoked haddock or cod fillet, skinned and cut into cubes 100g cooked mussel meat 100g prawns, cooked and peeled 150ml cream 1 tsp fresh flat-leaf parsley, chopped, plus extra to garnish 1 tsp fresh dill, chopped Sea salt and freshly ground black pepper To serve: Brown wheaten bread and butter 1 Heat the oil in a large pan and add the butter. Once it stops sizzling, tip in the onion, leek, carrot, celery and potatoes and sauté over a medium heat for five minutes, until softened but not coloured. Add the flour and cook on a low heat for two minutes, stirring continuously. Season to taste. 2 Pour the wine into the pan and allow it to bubble down, stirring continuously, then add the stock, reduce the heat and simmer for five minutes. 3 Stir in the salmon and smoked haddock or cod and simmer for five minutes, then add the mussel meat, prawns and cream and simmer for another 2-3 minutes, until warmed through. Stir in the herbs and season to taste. 4 To serve, ladle the soup into warmed bowls and garnish with some extra parsley. Serve with a separate basket of the brown wheaten bread and a pot of butter. Per Serving 259kcals, 7.7g fat (2.6g saturated), 26.3g carbs, 3.7g sugars, 17.2g protein, 4g fibre, 0.42g sodium
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26 Easy Food
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APRIL 2017
23/03/2017 14:59
guest editor Neven Maguire
Bacon chops with cider sauce and sautéed Savoy cabbage Serves 4 “For a satisfying winter supper, tuck into these delicious bacon chops — you’ll find them now in all supermarkets and they’re excellent value for money. There are also now numerous excellent Irish artisan ciders available all around the country, which are redefining how we think about cider. Look for ones that only use Irish-grown apples and without the routine addition of either sugar or water, such as Con’s Irish Cider from his wonderful apple farm in Tipperary.” 4 x 175g bacon chops 25g demerara sugar 1 tbsp prepared English mustard 300ml dry Irish cider 1 tbsp butter, at room temperature 25g plain flour 1 tsp fresh thyme, chopped For the cabbage: 40g butter 3 tbsp water 1 small Savoy cabbage, trimmed, halved, tough stalks removed and shredded into 1cm slices Sea salt and freshly ground black pepper To serve: Cooked jacket potatoes (optional) 1 Put the bacon chops side by side in a suitable ovenproof dish. Mix the sugar and mustard with twp tablespoons of the cider to make a smooth paste, then spread over the chops. Leave to marinate for 20 minutes, or up to two days covered with cling film in the fridge is fine. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and bake the marinated chops in the oven for 15 minutes. 3 Meanwhile, melt the butter in a small pan, then stir in the flour and cook for one minute. Gradually whisk in the remaining cider and cook, stirring continuously, until the sauce is thickened and smooth. Simmer for a couple of minutes, then season with salt and pepper and stir in the thyme. Pour the cider sauce over the bacon chops and cook for another 15 minutes, until cooked through and tender. 4 About five minutes before the bacon chops are ready, prepare the cabbage. Place the butter and water in a large heavy-based pan with a lid set over a high heat. Once the butter has melted and everything is boiling, add the shredded cabbage
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all at once with a pinch of salt. Cover and give the pan a good shake, then cook over a high heat for 1½ minutes. Shake the pan again and cook for another 1½ minutes, then remove from the heat and season with some black pepper. 5 Arrange the bacon chops on warmed plates and spoon over the rest of the cider sauce. Add the sautéed Savoy cabbage and a jacket potato, if liked. Per Serving 917kcals, 64.6g fat (24.4g saturated), 33.5g carbs, 20.4g sugars, 50.1g protein, 5.3g fibre, 3.042g sodium
Spaghetti Bolognese Serves 4-6 “This is my mainstay ragù mince recipe, which I regularly make in large quantities so that I can freeze it in small batches to use when the need arises. Feel free to bulk it out with as much vegetables as you like and even add in extra ones such as mushrooms or courgettes. I also often add a tin of butter beans so that it’s a meal all on its own.” 2 tbsp olive oil 150g rindless smoked streaky bacon, diced 1 small onion, finely diced 1 carrot, finely diced 1 celery stick, finely diced 2 garlic cloves, crushed 1 bay leaf ½ tsp fresh thyme leaves ½ tsp dried oregano 450g lean minced beef (coarsely ground, if possible) 1 tbsp tomato purée 150ml red wine 1 x 400g tin of chopped tomatoes 600ml chicken or beef stock 1 tsp anchovy essence or 2 tinned anchovy fillets, finely minced to a paste (optional) 350g spaghetti Sea salt and freshly ground black pepper To serve: Freshly grated Parmesan 1 Heat a large, heavy-based pan. Add the olive oil and tip in the bacon. Cook for a couple of
minutes, until the bacon is crispy and has released some of its fat, then add the onion, carrot, celery, garlic, bay leaf, thyme and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour, stirring occasionally. 2 Add the minced beef to the pan. Mix to combine, then sauté until well browned, breaking up any lumps with a wooden spoon. Add the tomato purée and cook, stirring, for a minute or two. 3 Deglaze with a little red wine, scraping up any sediment. Pour in the remaining wine along with the tomatoes and stock, then add the anchovy essence or anchovies, if using, and season to taste. Bring to the boil, then reduce the heat and simmer, stirring from time to time, for about two hours or up to four hours, until the beef is completely tender. 4 When ready to serve, bring a large pan of water to a rolling boil. Add a good pinch of salt and swirl in the spaghetti. Stir once, then cook for 8–10 minutes or according to the packet instructions, until the pasta is al dente (tender but still firm to the bite). Drain and return to the pan with the Bolognese sauce. Toss until well combined. 5 Divide the spaghetti Bolognese among warmed wide-rimmed bowls and sprinkle over the Parmesan to serve. Per Serving 490kcals, 20.6g fat (5.9g saturated), 39.7g carbs, 4.4g sugars, 33.2g protein, 1.6g fibre, 0.982g sodium
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APRIL 2017
23/03/2017 15:00
guest editor Neven Maguire
Spanish-style roast chicken with potato wedges Serves 4–6 “This is a fantastic dish, as everything gets cooked together, although I do like to serve it with a crisp green vegetable such as sprouting broccoli. The aroma that fills the kitchen is unreal and your guests will be salivating from the minute they enter the house!” 1 garlic bulb 4 tbsp extra-virgin olive oil 1 tsp chopped fresh thyme 1 tsp smoked paprika 1 tsp hot paprika 1 lemon, halved 1.75kg whole chicken (preferably free-range) 2 fresh rosemary sprigs 675g waxy potatoes, scrubbed and cut into wedges 1 x 440ml can of Guinness or stout About 25g butter, softened Sea salt and freshly ground black pepper To serve: Steamed sprouting broccoli 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Break the garlic bulb up into cloves and peel off the skin, then finely chop two of them. 2 Put them into a small bowl with the olive oil, thyme and both paprikas. Season with salt and pepper and mix until well combined to a thickish paste, adding a squeeze of lemon to loosen it a bit. Rub half of the paste all over the chicken, inside and out, then cut the lemon into pieces and put into the cavity of the chicken with the rosemary and a few of the garlic cloves. 3 Put the potato wedges into a large roasting tin with the rest of the garlic cloves and drizzle over the rest of the paprika mixture, rubbing the wedges with your hands until they are evenly coated. Arrange in a single layer and sit the prepared chicken in the middle. 4 Pour around the Guinness or stout and smear the chicken with the butter. Cook in the oven for 1½ hours, until the chicken is cooked through and the potato wedges are completely tender. 5 Leave the chicken to rest for 20 minutes, then chop into portions and arrange on warmed plates with some of the potato wedges, spooning over the juices from the roasting tin instead of gravy. Add some sprouting broccoli and serve at once. Per Serving 711kcals, 31.5g fat (8.6g saturated), 24.2g carbs, 1.8g sugars, 74.9g protein, 3.6g fibre, 0.275g sodium
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Rhubarb and ginger crumble cake Serves 6-8 “This versatile cake is best served warm as a pudding or cold as a teatime treat. I like it with whipped cream, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or custard. If you don’t fancy the rhubarb, try using apples or blackberries, depending on the time of year.” For the crumble: 125g plain flour 75g butter, softened 4 tbsp caster sugar Pinch of ground cinnamon For the rhubarb: 750g rhubarb, cut into 1cm pieces 1 tbsp caster sugar 1 tsp ground ginger For the sponge: 175g butter, at room temperature, plus extra for greasing 175g caster sugar 3 eggs, beaten 175g plain flour 2 tsp baking powder 1 tbsp milk To serve: Whipped cream
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Butter a 23cm loose-bottomed cake tin and line the base with non-stick baking paper. 2 To make the crumble, place the flour, butter, sugar and cinnamon in a food processor and pulse until crumbly. 3 Place the rhubarb in a bowl and tip in the sugar and ginger. Toss until evenly coated. 4 To make the sponge, beat the butter and sugar together in a bowl until light and fluffy. Beat in the eggs, a little at a time, along with one tablespoon of the flour when you have added about half of the beaten eggs — this will stop it from curdling. 5 Sift over the rest of the flour and the baking powder and fold in gently but thoroughly. Finally, fold in the milk. 6 Spread the sponge batter over the base of the prepared cake tin and pile the sugared rhubarb on top, then sprinkle over the crumble topping. Bake for about one hour, until the sides of the cake have shrunk away slightly from the tin, the rhubarb is soft and the crumble is golden brown. To test if the cake is done, insert a fine metal skewer into the middle — if it comes out clean, the cake is ready. Remove from the oven and leave to cool in the tin for 15 minutes, set on a wire rack. 7 To serve, cut the rhubarb and ginger crumble cake into slices and arrange on plates with a dollop of whipped cream. Per Serving 517kcals, 27.6g fat (16.7g saturated), 63.3g carbs, 30.8g sugars, 7.1g protein, 2.8g fibre, 0.21g sodium
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Smoked salmon spaghetti with dill and pea pesto Serves 4-6 300g peas, thawed if frozen 50g pine nuts A small bunch of fresh basil A small bunch of fresh dill, plus extra to serve Zest and juice of 1 lemon 50g Parmesan, grated 2 garlic cloves Salt and black pepper 60ml extra-virgin olive oil 300g spaghetti 150g smoked salmon, torn into small slices
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1 Bring a small saucepan of salted water to the boil and cook the peas for 2-3 minutes, then drain and rinse under cold water. 2 Place the pine nuts in a dry pan and heat over a medium-high heat, shaking frequently, for 1-2 minutes until lightly toasted and just fragrant. Be careful not to let them overcook. Remove from the heat and set aside to cool. 3 Set aside about one handful of the peas. Add the remaining peas to a food processor along with the pine nuts, basil, dill, lemon zest, lemon juice, Parmesan and garlic. Season with salt and pepper and pulse until combined; the pesto should still have some texture. 4 Slowly stream in the oil while continuing to
whizz the mixture until incorporated. 5 Bring a large pot of salted water to the boil and cook the spaghetti according to the package instructions. Drain, reserving about 100ml of the cooking water. 6 Return the pasta to its pot and toss with the pesto and the cooking water until coated. Fold in the smoked salmon. 7 Season to taste and serve with extra dill and the reserved peas. Per Serving 407kcals, 22.6g fat (3.9g saturated), 36.4g carbs, 3.2g sugars, 16.8g protein, 2.9g fibre, 0.594g sodium
Cook the
Cover
APRIL 2017
23/03/2017 17:02
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
32-40 IN THIS SECTION
YOU SAY TOMATO... P32
The arrival of ripened tomatoes marks the very beginning of the summer season
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PUT A SPRING IN YOUR STEP P36
Celebrate the best of the season with these light, fresh recipes
Easy Food 31
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You say tomato… The arrival of ripened tomatoes marks the very beginning of the summer season
Fried green tomato BLTs with remoulade Serves 2 6 smoked streaky bacon rashers 2 eggs, beaten 160g breadcrumbs 2 tbsp plain flour ½ tsp smoked paprika Salt and black pepper 2 green tomatoes, sliced into 1cm slices (or use red if you can’t find green) 4 slices good-quality bread, lightly toasted Handful of mixed leaves For the remoulade: 150g mayonnaise 2 tbsp Dijon mustard ½ tbsp sweet paprika 1 tsp Cajun seasoning
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½ tsp prepared horseradish 1 tsp juice from a jar of pickles ½ tsp Tabasco hot sauce 1 garlic clove, crushed
pressing the crumbs on gently. 6 Fry the tomato slices in the bacon fat for 2-3 minutes per side until golden brown, then transfer to a plate lined with kitchen paper. Repeat with all the remaining slices. 7 To assemble your BLT, spread the remoulade over the slices of toast and top with the lettuce, fried green tomatoes and rashers. Per Serving 709kcals, 32g fat (7.8g saturated), 75.8g carbs, 11g sugars, 30.3g protein, 6.5g fibre, 1.769g sodium
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1 Whisk all of the ingredients for the remoulade together in a bowl. Set aside in the fridge until needed. 2 Heat a large pan over a medium-low heat and add the bacon. Cook for 4-5 minutes until crispy. Remove to a plate lined with kitchen paper, reserving the fat in the pan. 3 While the bacon is frying, place the eggs in one bowl. In another bowl, mix together the breadcrumbs, flour, paprika and some salt and black pepper. 4 Return the pan with the bacon fat to a medium heat. 5 Dredge each tomato slice in the beaten egg and then coat it in the breadcrumb mixture,
APRIL 2017
23/03/2017 17:12
what’s in season? tomatoes
love TOMATOES LOVE… ❤ CHEESE ❤ BLACK PEPPER ❤ GARLIC ❤ CHORIZO ❤ BASIL ❤ OREGANO ❤ CHICKEN ❤ FISH ❤ CREAM ❤ CAPERS ❤ EGGS ❤ BALSAMIC VINEGAR ❤ ONIONS
Pan-fried fish with tomatoes and capers Serves 4 For the sauce: 2 tbsp olive oil ½ tsp dried chilli flakes 2 large garlic cloves, crushed 250g cherry tomatoes, halved 60ml white wine Large handful of fresh basil leaves, finely chopped Juice and zest of ½ a lemon 2 tbsp capers, rinsed and drained Salt and black pepper For the fish: 2 tbsp olive oil 4 fillets of white fish (e.g. cod, hake, haddock, coley, whiting or pollock) To serve: Roasted baby potatoes 1 Heat the oil for the sauce in a large pan over a medium heat. Add the chilli flakes and garlic and cook for one minute. Add the cherry
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tomatoes and cook for 10-12 minutes, stirring occasionally, until they’re soft and blistering, but still hold their shape. 2 Stir in the white wine and bring to a gentle simmer. Stir in the basil, lemon juice and zest, the capers and some seasoning. Cook for two minutes, then transfer the sauce to a bowl and set aside until needed. 3 For the fish, heat the oil in the pan over a medium heat. Dry the fish with kitchen paper and season both sides with salt and pepper. 4 Place the fish in the pan, skin-side down, and cook for five minutes until the skin is crispy. 5 Carefully flip the fish over and continue cooking for another 2-3 minutes or until completely cooked throughout. 6 Pour the sauce over the fish and serve immediately with roasted baby potatoes. Per Serving 288kcals, 15.9g fat (2.5g saturated), 4.1g carbs, 2.1g sugars, 31.3g protein, 1.1g fibre, 0.348g sodium
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MAKE IT YOURS: This simple tomato and caper sauce is also delicious over salmon, sea trout, any white fish, chicken or steak.
___ JAN ___ FEB ___ MAR ___ APR ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT ___ OCT
In season April to October
___ NOV ___ DEC Easy Food 33
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Sun-dried tomato chicken pasta Serves 2 160g tagliatelle 1 x 285g jar of sun-dried tomatoes in oil, drained, chopped and 2 tbsp of the oil reserved 3 large garlic cloves, crushed 2 chicken fillets, cut into strips Salt and black pepper Pinch of dried chilli flakes (optional) 250ml chicken stock 150ml cream 40g Mozzarella, grated 1 tbsp fresh basil leaves, chopped, plus extra for garnish 1 Bring a large pot of salted water to a boil over a high heat and cook the pasta according to the package instuctions. 2 Meanwhile, heat two tablespoons of the reserved sun-dried tomato oil in a large pan over a high heat. Cook the sun-dried tomatoes and garlic for one minute, then remove to a plate and set aside, keeping the oil in the pan. 3 Brown the chicken pieces in the oil over a medium-high heat until golden-brown all over. Season with salt, black pepper and some chilli flakes, if using. 4 Return the garlic and sun-dried tomatoes to the pan. Add the chicken stock, cream and Mozzarella and bring to a simmer until the cheese melts. 5 Add the chopped basil and stir to combine. Simmer for another 3-4 minutes until the
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chicken is completely cooked throughout. Add more salt and pepper to taste if necessary. 6 Serve the sun-dried tomato chicken and sauce over the cooked tagliatelle.
reduce the heat and simmer for 45-50 minutes or until reduced to your preferred consistency. Stir in 1 handful of chopped fresh basil and some salt and pepper to taste.
Per Serving 850kcals, 39.8g fat (10g saturated), 79.9g carbs, 1.9g sugars, 46.8g protein, 4.7g fibre, 0.842g sodium
Easy pico de gallo
Debbie Quigley “This was a lovely dish. I used spinach tagliatelle as it was what was in the cupboard. This was an easy recipe to work with. It was cooked within 10 minutes and on the table for my husband and eldest son in no time when they finished work on Friday night. It’s a dish that I’ll definitely be cooking again.”
A bit on the side
Multi-purpose tomato sauce Makes about 700ml Using a knife, make a cross on the skins of 1.5kg ripe tomatoes. Plunge them into boiling water for 2-3 minutes. Carefully remove the skins when cooled enough to handle. Roughly chop the tomatoes. Heat 6 tbsp olive oil in a large saucepan over a medium heat and cook 1 finely chopped onion for 4-5 minutes until soft but not browned. Add 2 crushed garlic cloves and cook for one minute longer. Add the tomatoes, breaking them up with the back of a wooden spoon. Bring to the boil, then
Serves 4 In a bowl, combine 3 chopped ripe tomatoes, ½ a finely chopped onion, 1 deseeded and finely chopped green chilli, the juice of 1 lime, 1 tbsp extra-virgin olive oil and 2 tbsp chopped fresh coriander. Stir to combine well and season to taste. Serve with chicken, fish, steak, tacos or as a dip for tortilla chips.
Baked stuffed tomatoes Serves 4 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Slice the tops from 8 ripe tomatoes and use a teaspoon to scoop out the centre of each tomato. Season with salt and pepper and place in a baking dish. In a small bowl, combine 120g breadcrumbs, 2 crushed garlic cloves, 2 tbsp each of chopped fresh parsley and basil, ½ tsp dried thyme and 30g grated Parmesan. Divide between the hollows in the tomatoes. Drizzle with olive oil and bake for 30 minutes until the breadcrumbs are goldenbrown and the tomatoes are soft. Allow to cool slightly before serving.
Perfect ken it w h chic ! h s fi or
APRIL 2017
24/03/2017 16:15
sweet things gluten-free
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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Easy Food 35
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g n i r p s a t R S U T u E O P P NY I e st of th e b e e th t a r leb e C
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season with th ese ligh t, fr es hr ec ipe s
APRIL 2017
23/03/2017 17:16
what’s in season? spring flavours
Pan-seared Asian steak rolls Serves 4 For the steak: 500g flank steak 1 tbsp soy sauce 1 tsp vegetable oil Black pepper For the sauce: 1 tbsp oyster sauce 1 tbsp Chinese rice wine or dry sherry 2 garlic cloves, thinly sliced 60ml chicken stock For the filling: 2 tbsp vegetable oil 1 garlic clove, crushed 1 x 2cm piece of ginger, grated 1 carrot, cut into matchsticks 1 red pepper, deseeded and cut into matchsticks 1 tbsp soy sauce 1 tsp sesame oil Knob of butter Sesame seeds To serve: Salad, rice or noodles 7 Place a large pan over a medium-high
Small handful of fresh basil, chopped, plus extra to serve 2 courgettes, halved lengthwise and thinly sliced
1 Place the steak in the freezer for 30
heat. Add the remaining vegetable oil and
minutes, then slice thinly against the grain
butter, swirling to coat.
into eight equal pieces. Place the steak
8 When the pan is hot, add the beef rolls,
pieces between two sheets of cling film
seam side down and brown on all sides —
and use a rolling pin or meat tenderiser to
you may need to work in two batches to
1 In a bowl, combine the Ricotta, Parmesan
pound until very thin.
avoid crowding the pan.
and one tablespoon of the oil. Season
2 In a bowl, combine the soy sauce,
9 When the beef rolls have been browned,
generously with salt and black pepper.
vegetable oil and a generous amount of
place them all in the pan and add the sauce.
2 Bring a pot of salted water to a boil and
black pepper. Add the steak and allow to
Cover and simmer for 1-2 minutes over a
cook the lasagne sheets according to the
marinate for at least 15 minutes or up to
medium heat until the steak is just cooked.
package instructions. Drain and set aside.
two hours.
10 Remove the toothpicks and sprinkle with
3 Heat two tablespoons of the oil in a
3 In a separate bowl, combine all of the
sesame seeds. Serve the steak rolls with
large pan over a medium-high heat. Add
ingredients for the sauce.
salad, rice or noodles.
the tomatoes and garlic and cook for 3-4 minutes. Season with salt and pepper and
4 Heat a wok or a large pan over a high heat. When hot, add half of the vegetable oil, swirling to coat. Add the garlic and
Per Serving 388kcals, 22.4g fat (7.9g saturated), 9.1g carbs, 3.5g sugars, 36.4g protein, 1.4g fibre, 0.663g sodium
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ginger and fry for 30 seconds. 5 Add the carrot and red pepper and stir-fry for one minute. Add the soy sauce and
No-bake “lasagne” stacks
sesame oil and stir. Transfer to a bowl and
Serves 4
steak with the shortest sides facing you. Equally divide the vegetable mixture among the steak slices, laying them neatly across the end of the steak closest to you. Roll each piece of beef up and over the filling. Secure each one with a toothpick.
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EF120_36-40_Spring Eating.indd 37
4 Add the remaining oil to the pan and cook the courgettes for 4-5 minutes. Season and transfer to a second bowl. 5 To assemble, place a spoonful of tomatoes on each plate. Top with one piece of pasta, then a dollop of Ricotta, some
set aside. 6 To make the beef rolls, lay out the sliced
transfer to a bowl. Stir in the basil.
250g Ricotta 60g Parmesan, grated 4 tbsp extra-virgin olive oil Salt and black pepper 8 lasagne sheets, halved crosswise 400g cherry tomatoes, halved 1 garlic clove, crushed
courgette and more tomatoes. Repeat these layers again, then top with the remaining sheets of pasta and garnish with fresh basil. Per Serving 601kcals, 24.1g fat (7.7g saturated), 75.4g carbs, 6.5g sugars, 25.2g protein, 6.4g fibre, 0.271g sodium
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Roast chicken with lemon pasta primavera Serves 4 300g pasta 2 tbsp olive oil 50g butter ½ an onion, finely chopped 3 garlic cloves, crushed Ÿ small head of broccoli, chopped into florets 2 carrots, sliced on the diagonal 1 red pepper, deseeded and sliced into strips 2 courgettes, sliced on the diagonal 150g button mushrooms, sliced Salt and black pepper
120ml chicken stock 250ml cream 250ml milk 100g Parmesan, grated, plus extra to serve 100g pesto
add to the broccoli mixture.
80g frozen peas
minutes, using a wooden spoon to scrape
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cook for one minute. Season with salt and pepper, then add to the broccoli mixture. 6 Add the wine and stock to the pan and bring to a boil. Allow to bubble for 2-3 up andy sticky bits from the bottom.
1 Bring a pot of salted water to the boil and
7 Add the cream, milk and Parmesan.
cook the pasta according to the package
Season to taste. Stir in the pesto.
instructions until al dente.
8 Return the vegetables to the pan and
2 Heat the oil and half of the butter in a
stir in the peas. Stir in the pasta and
large pan over a medium-high heat. Add the
heat through for a minute or two. Divide
onion and cook for 3-4 minutes, then add
between bowls and serve with extra
the garlic and cook for one minute longer.
Parmesan on top.
3 Stir in the broccoli and carrots and cook for one minute, then transfer everything to a plate and set aside.
For the sauce: 60ml white wine
5 Add the mushrooms to the pan and
4 Add the red pepper to the pan. Add the
Per Serving 561kcals, 25.8g fat (11.8g saturated), 63.1g carbs, 11.4g sugars, 21g protein, 4.7g fibre, 0.425g sodium
courgettes and cook for one minute, then
CHRISTMAS ANNUAL APRIL 2016 2017
23/03/2017 17:17
what’s in season? spring flavours make it healthy eating for wellness
One-pot healthy spring chicken Serves 6 1 tbsp olive oil 1 onion, finely chopped 1 leek, washed, trimmed and chopped 2 carrots, peeled and chopped 2 garlic cloves, crushed 6 boneless, skinless chicken thighs, chopped into bite-sized chunks 300g baby potatoes, halved 450ml chicken stock Black pepper 200g broccoli 300g kale
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150g peas 4 spring onions, chopped A small handful of fresh basil, torn or chopped
Reduce the heat to a simmer and return the vegetables to the pot. Cover with a lid and cook for 30 minutes until the potatoes are tender and the chicken is completely cooked.
To serve:
3 Add the broccoli, kale, peas and spring
Crusty bread
onions. Stir to combine, then return to the boil. Cover and cook for five minutes longer.
1 Heat the oil in a large, heavy pot over a
4 Stir in the chopped basil and heat through
medium-high heat. Cook the onion, leek and
for one minute, then ladle into bowls and
carrots for 3-4 minutes until softened. Add
serve with crusty bread.
the garlic and cook for 30 seconds. Transfer to a bowl and set aside. 2 Add the chicken to the pot and brown on all sides. Add the potatoes, stock and plenty of black pepper, then bring to the boil.
Per Serving 344kcals, 11.6g fat (2.8g saturated), 20.9g carbs, 4.8g sugars, 39.7g protein, 5.8g fibre, 0.435g sodium
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Salmon and vegetable flatbreads Serves 4 1 tbsp olive oil 2 salmon fillets Salt and black pepper Juice of 1 lemon 180g Greek yoghurt 3 tbsp fresh dill, chopped 4 flatbreads 4 handfuls of baby spinach, chopped 4 spring onions, chopped 6 small radishes, thinly sliced
the mixture over the flatbreads, setting the
1 cucumber, thinly sliced 1 carrot, cut into matchsticks
remainder aside. 4 In a large bowl, combine the spinach,
1 Heat the olive oil in a pan over a medium-
spring onions, radishes, cucumber and
high heat. Pat the salmon dry with kitchen
carrot. Flake the salmon on its plate.
paper and season with salt, black pepper
5 Scatter the vegetable mixture over the
and lemon juice.
tops of the flatbreads, then add the flaked
2 Place the salmon fillets in the pan, skin
salmon. Season with extra black pepper and
side down, and cook for 4-5 minutes.
lemon juice, then serve with the remaining
Carefully flip over the salmon and cook for
dill yoghurt.
another 2-3 minutes. Transfer to a plate and allow to cool slightly. 3 In a small bowl, combine the Greek
Per Serving 329kcals, 12.7g fat (3.2g saturated), 29.1g carbs, 5.8g sugars, 26.9g protein, 3.1g fibre, 0.371g sodium
yoghurt and the fresh dill. Spread some of
MAKE IT YOURS: Add cooked prawns if desired, or mix a tin of white crab meat with some of the dill yoghurt before spreading on the flatbreads.
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CHRISTMAS ANNUAL APRIL 2016 2017
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larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
42-50 IN THIS SECTION
BUNNY BAKES P42
Hop to it this Easter with these easy baked goodies
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EAT IRELAND P46 Recipe Editor Jocelyn Doyle gets kneading and discovers a new kitchen addiction
15 WAYS WITH HEALTHY SPICES P48 Easy ways to include turmeric, ginger and chilli powder in your everyday diet
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Easter cupcakes with nests Makes 12 225g butter, at room temperature 225g Shamrock Golden Caster Sugar 2 eggs, at room temperature 4-5 tbsp milk A few drops of Goodall's Vanilla Essence 300g Odlums Self Raising Flour 1 tsp Odlums Baking Powder For the buttercream icing: 125g butter, at room temperature 225g icing sugar, sieved A few drops of Goodall's Vanilla Essence A few drops of Goodall's Colouring (optional)
For the chocolate nests: 125g milk chocolate, melted Shredded Wheat, crushed Mini eggs 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4 and line a 12-cup cupcake tin with paper cases. 2 Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour. 3 Sieve in the flour and baking powder, mixing gently to combine. 4 Divide the mixture among the cups and bake for 15-20 minutes until firm to the touch. Leave to cool on a wire rack.
5 Beat the butter, icing sugar and vanilla essence for the buttercream until smooth and creamy. If desired, divide the icing into separate bowls for each colour you want to use; gradually add the colouring and mix well until the required colour is achieved. 6 Pipe or swirl the icing onto each cupcake. 7 To make the chocolate nests, mix together the melted chocolate and crushed Shredded Wheat in a bowl. Shape the mixture into 12 nests, leaving a hollow in the centre. Place on a baking tray lined with parchment paper to set. When cold, place some mini eggs into the centre of each. 8 Top the cupcakes with the chocolate nests. Per Serving 540kcals, 28g fat (17.5g saturated), 69.2g carbs, 42.9g sugars, 5.8g protein, 2.1g fibre, 0.19g sodium
Bunny Bakes Hop to it this Easter with these easy baked goodies
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luck baking larderlarder luck Easter baking
Top Tip:ooth
sm To get a e icing, th n o finish knife/ e heat th f a mug o spoon in re fo e b r te hot wa g. spreadin
Lemon drizzle traybake Serves 12 225g butter, at room temperature 225g Shamrock Golden Caster Sugar 3 eggs 250g Odlums Self Raising Flour 1 heaped tsp Odlums Baking Powder 150ml milk Zest of 1 lemon, plus extra to decorate For the zingy lemon icing: 225g icing sugar 4-6 tsp lemon juice
is shrinking away from the sides of the tin. Leave to cool slightly in the tin, then transfer to a wire rack to cool completely. 7 Sieve the icing sugar for the icing into a bowl, then whisk in the lemon juice to make a thick paste. Spread evenly on top of the cooled cake and smooth with a knife or the back of a spoon. Decorate with lemon zest and slice into squares to serve. Per Serving 377kcals, 16.8g fat (10.2g saturated), 54.3g carbs, 37.9g sugars, 4.1g protein, 0.6g fibre, 0.13g sodium
Spelt and honey bread
Easy Food RECOMMENDS Odlums has been milling the finest quality flour in Ireland since 1845. A recent addition to the speciality flours range is Odlums Wholemeal Spelt Flour. Spelt is a cousin to wheat and is a wonderfully nutritious grain with a deep, nutlike flavour. High in fibre, wholemeal spelt flour is ideal for use in breads, cookies, pancakes, scones and much more. For more information and lots of delicious recipe ideas, visit www.Odlums.ie.
Makes 1 round loaf 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 28cm x 18cm baking tin with parchment paper. 2 Cream the butter and sugar together until smooth. Add the eggs and beat briefly. 3 Sieve in the flour and baking powder, then stir gently until combined. 4 Beat in the milk for a minute until the mixture becomes a thick batter. Stir in the lemon zest. 5 Pour into the prepared tin and smooth the top, making a very slight dip in the centre to ensure a flat top as it bakes. 6 Bake for 35-45 minutes until the cake is golden brown, springs back when pressed and
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400g Odlums Spelt Wholemeal Flour, plus more for dusting 1 tsp Odlums Bread Soda 1 tsp salt 2 tbsp honey 250ml buttermilk 2½ tbsp vegetable or sunflower oil 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and dust a baking tray with flour. 2 Place the flour in a large mixing bowl, sieve in the bread soda and salt and stir to combine. 3 Whisk the honey, buttermilk and oil in a
separate bowl, then gradually stir into the dry ingredients until a smooth dough forms. 4 Dust a work surface with flour and gently knead the bread for a minute to form it into a round loaf. 5 Place it on the prepared tray and use a sharp knife to cut a square across the top of the loaf. Bake for 45-50 minutes until golden brown. Transfer to a wire rack to cool. Per Serving 157kcals, 3.6g fat (0.8g saturated), 28.1g carbs, 4g sugars, 5.3g protein, 4.1g fibre, 0.32g sodium
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Wholemeal carrot loaf Serves 8 2 eggs 150ml sunflower oil 170g honey 200g carrots, coarsely grated 1 tsp Odlums Bread Soda 2 tsp Goodall's Ground Cinnamon 1 tsp Goodall's Ground Nutmeg 225g Odlums Coarse Wholemeal Flour For the icing: 125g low-fat cream cheese, at room temperature
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75g butter, at room temperature 75g icing sugar 1 Preheat oven to 180ËšC/160ËšC fan/gas mark 4. Grease a standard 1kg loaf tin and line the base with parchment paper. 2 Beat the eggs, oil and honey in a mixing bowl until well blended. Add the carrots and mix well. 3 Sieve in the bread soda and spices, then stir in the flour until just combined. 4 Transfer the batter to the prepared tin and spread evenly. Bake in the centre of the oven
for 45-55 minutes until nicely risen and firm to the touch. 5 Remove from the oven and allow to cool in the tin, then transfer to a wire rack. 6 Beat the cream cheese, butter and icing sugar in a bowl until very smooth. 7 When cake has cooled completely, spread over the icing in a smooth layer. Leave to set before slicing. Per Serving 496kcals, 32.6g fat (10.4g saturated), 47.6g carbs, 28.1g sugars, 6.3g protein, 3.5g fibre, 0.29g sodium
CHRISTMAS ANNUAL APRIL 2016 2017
24/03/2017 10:03
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
EF120_45_Dimcpo_AD.indd 45
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Recipe d bu provide skey lu Eoin C aker's B e h T and le b Ta
46 Easy Food
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cooking for fun bread baking
EAT Ireland Recipe Editor Jocelyn Doyle gets kneading and discovers a new kitchen addiction
“
Irish people hate when I say this, but I don’t count soda bread as ‘real bread’. It’s not even particularly healthy, because it has no fermentation. Real bread takes time.” Eoin Cluskey, Master Baker at The Baker’s Table, is correct in so far as I do hate his take on our beloved national bread — but I simply can’t help being caught up in his relentless enthusiasm. He is a ball of upbeat energy, charisma and dedication to his craft. I’ve honestly never met anyone who was this fanatical about bread and, in my food-obsessed little world, that is saying something. Fermented foods are enjoying a moment in the spotlight, while bread, carbs and poor, much-maligned gluten are shunned as unhealthy. The problem isn’t really bread, and it’s not gluten either unless you’re coeliac or specifically intolerant; the problem is poor-quality bread, the processed sliced pans sitting sluggishly in our stomachs, providing zero nutritional benefit. No wonder so many people think they have an intolerance — we’re not designed to digest things like that. “You don’t even chew it,” Eoin points out, “it just slips down. Real bread has a real crust; it needs to be chewed.” So why not make bread a healthy, constructive part of your diet, rather than something to avoid or feel guilty over? Fermented foods — such as sourdough, sauerkraut and ‘live’ yoghurts, to name a few — are demonstrably good for your gut, and this is crucial to your overall wellbeing. Good bacteria in your digestive system affect your nutrient absorption, hormone regulation, digestion, immune response, ability to eliminate toxins and mental health. Taking care of your gut is particularly important after taking antibiotics, which not only kill the offending bacteria, but wipe your gut clean of all the good guys in the process. Pharmacists will advise probiotics to rebuild your natural
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flora, but the more natural (and tasty) way to accomplish this is to include fermented foods in your everyday diet. To maximise health benefits, Eoin uses only organic flour, fresh yeast and the best of local ingredients, such as yoghurt and buttermilk from Wicklow Farmhouse Cheese. How does one find the time to bake bread? Eoin is dismissive of the oft heard, “I just don’t have the time.” He’s got the insider scoop on how to get around this: do it in stages. “Say you want fresh bread on Saturday. Mix and knead the dough on Friday morning — once you’ve got the knack, this will take 15 minutes. Leave it to prove in the fridge, which will slow the process down. When you come home from work, take 10 minutes to knock back the dough and shape it. Throw it in a loaf tin, pop it back in the fridge overnight and, when you wake up on Saturday morning, it’s ready to bake.” It sounds so accessible, I’m immediately on board and, in fact, that’s Eoin’s motivation for running the bread course to begin with. “I could do a more intensive, full-day course, but I think people would get overwhelmed and lose interest. I just want to get people fired up and help them to realise that they can do this, too. Bread-baking is for everyone.” Eoin teaches us how to make a versatile malted dough, which can be used for everything from baguettes and rolls to focaccia and pizza bases, and then we move on to soda breads, packed with a variety of delicious fillings and flavourings. While we wait for everything to bake, Eoin shows us his sourdough starters, grinning like a proud father, and explains the general process of keeping his precious babies alive. He and I have a small falling-out when he claims that French butter is superior to Irish, but I forgive him readily when he sends me home with four different breads, a bag of organic flour and a new passion. As hobbies go, baking is a good one:
therapeutic, constructive, budget-friendly, good for my health and very, very rewarding. I may never give up the soda bread, but I know my gut will thank me for feeding it the ‘real’ stuff too. The Baker’s Table, Greystones, Co. Wicklow. Bread classes are ¤65 for 3½ hours. See www.thebakerstable.ie for more details.
Tear-and-share malted brown loaf Serves 7 350g malted flour (also called granary flour) 150g strong white flour 10g salt 10g brown sugar 300ml water 10g fresh yeast 1 In a large bowl, mix together the flours, salt and sugar. 2 Pour the water into a measuring jug and whisk in the yeast. 3 Make a well in the centre of the dry ingredients. Pour in the water and then bring the ingredients together to form a rough, raggedy dough. Use your hands — they are the best tools for baking! 4 Turn the dough out onto a clean kitchen surface and knead for 10 minutes. The dough is ready when you can pull it apart slightly without it breaking and you can see through the stretched dough. This is called the 'windowpane effect'. 5 Place the dough into a lightly oiled bowl, cover with a damp tea towel and let it prove for about 45 minutes or until doubled in size. Turn the dough out, knock it back and then portion the dough into seven equal balls. 6 Place one ball of dough into the centre of a proving basket or flat-bottomed bowl. Arrange the remaining balls around it. Leave to prove again for 45 minutes to 1 hour. 7 Preheat the oven to 230 C/210 C fan/ gas mark 7 and place a baking tray on the bottom. 8 Turn the dough out of the bowl onto another baking tray. Place in the oven and put a few ice cubes on the bottom tray to create some steam while baking. 9 Bake for 35-40 minutes until a lovely golden crust has formed on the bread.
Per Serving 253kcals, 1.4g fat (0g saturated), 52.8g carbs, 2.8g sugars, 9.9g protein, 0.9g fibre, 0.556g sodium
x Easy Food 47
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15 WAYS WITH HEALTH-BOOSTING SPICES
WAYS with
SPICED CARROT SALAD Serves 2 In a small dry pan over a medium heat, toast 1 tsp cumin seeds for about one minute, adding 1 tsp ground turmeric for the last 15-20 seconds. Transfer the toasted spices to a bowl and add 2 shredded carrots, 3 tbsp chopped coriander, 2 tbsp olive oil and the juice of ½ a lemon. Toss and season with salt and black pepper.
TURMERIC Turmeric is a natural antiinflammator y and antioxida nt. It has been shown to redu ce the effect s of rheumatoi d arthritis, is beneficial fo r brain health and may help pr event cancer . For maximum ab sorption, turm eric should be ea ten with eith er black pepper or foods high in fat.
DAIRY-FREE CURRIED CAULIFLOWER SOUP Serves 6 Heat 2 tbsp olive oil in a large pot over a medium heat. Cook 2 sliced onions with a pinch of salt for 7-8 minutes until soft and translucent. Add 4 crushed garlic cloves and cook for 30 seconds. Add 1 chopped large head of cauliflower, 1.2l chicken or vegetable stock, ½ tsp dried coriander, 1 tsp turmeric, 1 tsp cumin and some seasoning. Bring to a boil, then reduce the heat and simmer for 15 minutes until the cauliflower is tender. Use a stick blender to purée the soup until smooth. Stir in 250ml coconut milk and warm through. Taste and add more salt, pepper or spices to taste. Ladle the soup into bowls and garnish with a handful of toasted cashews, fresh parsley and a drizzle of olive oil to top.
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GOLDEN MILK
Serves 2 Bring 120ml water to a low simmer in a saucepan. Stir in 4 tbsp ground turmeric, stirring constantly for 6-8 minutes until it makes a thick paste, adding more water as needed. Store this paste in the fridge for up to two weeks. To make golden milk, mix ½ tsp of the turmeric paste with 250ml milk in a saucepan and heat over medium-low heat for 5-6 minutes. Used for Stir in ¼ tsp coconut oil or ghee, centuries in then pour into a cup and add Ayurvedic m edicine, milk and/or honey to taste. golden milk is an easy, soothing way to reap the nutr QUICK FISH CURRY itional benefits of Serves 4 turmeric. Heat 2 tbsp coconut oil in a QUICK LAMB CHOPS WITH SPICED YOGHURT large saucepan over a medium heat. Add 1 finely chopped shallot, Serves 4 5 crushed garlic cloves and 1 grated In a bowl, combine 400g Greek yoghurt, 4cm piece of fresh ginger. Cook for 3-4 the juice of ½ a lemon and 2 crushed minutes until golden. Add 2 tbsp red curry garlic cloves. Season with salt and paste and 2 tsp ground turmeric and pepper. Transfer about one-third of the cook for three minutes. Add 1 x 400g tin mixture to a separate bowl and set aside of tomatoes and cook for five minutes, for serving. Stir 2 tsp ground cumin, 1 tsp stirring often. Stir in 1 x 400ml tin of dried coriander and 1 tsp turmeric into coconut milk and season. Simmer for the remaining yoghurt mixture. 8-10 minutes, stirring occasionally, until Season 8 lamb chops with salt and thickened. Add 300g chopped cauliflower pepper, then evenly coat all sides with the and 2 chopped carrots and pour in spiced yoghurt. Rest at room temperature for 30 minutes, or in the fridge for up to 12 enough water to cover. Bring to a simmer and cook for 8-10 minutes. Season 450g hours. Heat 1 tbsp oil in a large pan over chopped white fish and stir gently into a medium-high heat. Remove the chops from the marinade, letting any excess drip the curry. Return to a simmer and cook for five minutes until the fish is cooked off. Working in two batches, cook for 3-4 through. Top with fresh coriander and a minutes per side. Remove to a plate, tent squeeze of lime juice and serve with rice loosely with foil and rest for five minutes. or noodles. Serve the with the reserved yoghurt.
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larder luck spices
FEEL-GOOD TEA Makes 1 cup In a small saucepan, bring 250ml water to a boil. Add ¼ tsp turmeric and ¼ ground ginger. Reduce the heat and simmer gently for 10 minutes. Strain the tea into a cup and add milk and/or honey to taste.
GINGER AND HONEY CHICKEN Serves 4 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Place 4 chicken fillets into a baking dish. In a measuring jug, combine 2 tbsp honey, 1 tbsp Dijon mustard, 4 tbsp water, 3 tsp ground ginger, 3 crushed garlic cloves and a pinch of cayenne pepper. Stir to combine well, then pour over the chicken fillets, turning them to coat completely. Season with salt and black pepper, then bake in the oven for 45-55 minutes. Serve with some of the cooking sauce drizzled over the top.
SOFT CARROT CAKE COOKIES Makes 2 dozen Preheat the oven to 180˚C/160˚C fan/ gas mark 4 and grease a large baking tray with oil or butter. In a large bowl, mix together 100g brown sugar, 100g granulated sugar, 120ml vegetable oil, 120g apple sauce, 2 eggs and 1 tsp vanilla extract. In a separate bowl, stir together 125g plain flour, 120g wholemeal flour, 1 tsp bicarbonate of soda, 1 tsp baking powder, ¼ tsp ground ginger, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, 300g oats and a pinch of salt. Stir the dry ingredients into the wet mixture.
5
Stir in 120g raisins and 3 grated carrots. Drop the batter using a tablespoon onto the prepared baking tray, leaving 5cm between each. Bake for 12-15 minutes until golden brown.
TRAIL MIX Makes about 20 servings Preheat the oven to 130˚C/110˚C fan/gas mark ½. In a small bowl, mix 50g brown sugar, 2 tsp ground ginger, 2 tsp ground cinnamon and 2 tsp paprika. In a large bowl, combine 140g whole unsalted almonds, 150g oats, 130g pecans, 130g pumpkin seeds and 130g pistachios. In a cup, combine 3 tbsp apple juice and 1 tbsp honey. Microwave on high until the honey has melted. Drizzle this mixture over the nuts and toss until evenly coated. Sprinkle with the spice mixture, tossing to coat well. Spread evenly on two large baking trays. Bake for 30 minutes, stirring halfway through. Cool completely, then stir through 120g raisins. Store in an airtight container.
Ginger has a long history of us e in traditional m edicine to help digestio n, reduce nausea and help fight the common cold, to name a few. It can also help to relieve arthritic pain and men strual cramps.
GINGER CHICKEN FRIED RICE Serves 2 Heat 1 tsp oil in a large pan and cook 1 deseeded, chopped red pepper, 1 peeled, sliced carrot and ½ a chopped onion for 3-4 minutes until just tender. Add 1 crushed garlic clove and cook for 30 seconds longer. Stir in 250g cold, cooked rice, 200g shredded cooked chicken, 2 tbsp soy sauce and ½ tsp ground ginger. Make a space in the centre of the pan and add 1 beaten egg. Scramble into the rice and serve warm.
WAYS with
GROUND GINGER
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15 WAYS WITH HEALTH-BOOSTING SPICES
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CHILLI POWDER
CHILLI AND YOGHURT PRAWN SKEWERS Serves 2 Crush 1 x 3cm piece grated ginger and 3 garlic cloves in a pestle and mortar to make a paste. Place 12 large, raw, peeled and deveined prawns in a large bowl and sprinkle with ½ tsp chilli powder, 1 tsp salt, the juice of 1 lemon and the crushed ginger and garlic. In a bowl, combine 100g yoghurt with 1 tsp chilli powder, 1 tsp garam masala, 3 tbsp chopped fresh coriander and some black pepper. Coat the prawns in the yoghurt mixture and refrigerate for one hour. Thread the marinated prawns onto skewers and cook on a hot griddle pan (or barbecue) for 3-4 minutes per side until pink and just cooked through. Squeeze over some lemon juice and scatter with fresh coriander to serve.
CHILLI-ROASTED CHICKPEAS Makes 800g Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Place 2 x drained 400g tins of chickpeas in a bowl and toss with 4 tbsp olive oil, 5 tsp chilli powder and 1 tsp sea salt (adjust the amounts of chilli powder and salt to your taste). Spread the chickpeas out in a single layer over two baking trays. Bake for 20-30 minutes or until crispy. Squeeze over some lime juice and serve hot.
INDIAN SCRAMBLED EGGS Serves 1 Heat 1 tsp vegetable oil and a knob of
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butter in a small non-stick pan over a medium-high heat. Add ½ a chopped onion and cook for 4-5 minutes until soft. In a bowl, beat together 2 eggs, ½ a chopped tomato, 1 tbsp chopped fresh coriander, a pinch of chilli powder and some salt and black pepper. Reduce the heat to low and pour in the egg mixture. Cook for 2-3 minutes, scrambling gently with a wooden spoon. Remove from the heat when they are slightly less cooked than you would like, as their heat will keep them cooking on your plate. Serve with toast or naan bread.
SPICY SLOW-COOKED BAKED BEANS Serves 8 Rinse 200g dried pinto beans under cold water, then place into a large bowl and cover with cold water. Allow to soak overnight, then drain. Heat a heavy pot over a medium heat and cook 400g chopped thick-cut streaky bacon for 3-4 minutes until the fat has rendered out. Add 2 deseeded and chopped green peppers and 1 chopped onion and cook for 3-4 minutes until starting to brown. Add 4 crushed garlic cloves and cook for another 30 seconds, then add the beans. Cover with chicken stock by about 2cm. Bring to a boil, then add 60g brown sugar, 4 tbsp ketchup, 2 tbsp mustard, 1 tbsp chilli powder and 1 tsp each of salt and black pepper. Reduce the heat to a simmer, cover with a lid and cook for 3-4
hours until the beans are tender and the liquid is thick.
CHILLI-CHOCOLATE TRUFFLES Makes 28-30 truffles Place 220g good-quality dark chocolate into a large heat-proof bowl. Heat 250ml double cream in a saucepan over a medium heat, stirring constantly. Stir in ¼ tsp chilli powder and ¼ tsp salt. When bubbles have formed at the edges of the pan, remove it from the heat and pour the cream over the chocolate. Leave the chocolate to stand for five minutes, without stirring, until it looks soft. Whisk until smooth and shiny. Use an ice cream scoop or tablespoon to scoop out small amounts of the chilli-chocolate ganache, then shape them into balls with your hands. Roll them in cocoa powder until they are all well-coated. Refrigerate for 30 minutes before serving.
Chilli pepper s have been shown to reduce cholesterol an d the risk of blood clots. Cultures whe re hot chillies ar e is used liber ally have a much lower rate of heart attack, stroke and pulmonar y embolism. C hilli powder also clears sinus congestion, boosts immunity an d helps to st op the spread of prostate cancer cells.
APRIL 2017
24/03/2017 10:06
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
52-70 IN THIS SECTION
WEEKLY MENU PLANNER P52
Keep it simple, keep it quick with a whole week's worth of easy family meals
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FROM THE BUTCHER'S BLOCK P62
Local butcher Michael Fleming gives us the inside scoop on steak dinners
FOOD IN A FLASH P64 These quick-fix dinners will help you make the most of those precious midweek evenings
GET STUFFED! P67
Stuff versatile chicken fillets with a variety of fillings to make new, tasty family dinners
Easy Food 51
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Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
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what's for dinner? weeknight meals
Monday
Serves 4
1 x 500g pack of gnocchi Bunch of chives, chopped 120g frozen peas, thawed 60g Feta, crumbled
30g walnuts 40g rocket Juice from ½ a lemon 2 tbsp extra-virgin olive oil 1 tsp Dijon mustard Salt and black pepper
1 Place the walnuts in the bowl of a food processor and whizz until broken up into smaller chunks. Add the rocket, lemon juice, olive oil, mustard and some salt and pepper. Whizz again until smooth. 2 Bring a large pot of salted water to a boil
Simple springtime gnocchi
and cook the gnocchi according to the package instructions. Drain and return the pan to a medium heat. 3 Add the pesto, chives and peas to the gnocchi. Stir the gnocchi over the heat for 2-3 minutes until heated through. 4 Scatter over the Feta and serve immediately. Per Serving 386kcals, 15.7g fat (3.6g saturated), 48.4g carbs, 2.6g sugars, 15g protein, 2.6g fibre, 0.508g sodium
free Meat- ! y d Mon a
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Tuesday
Salmon with warm tomato and shallot salsa Serves 4 For the salsa: 1 tbsp olive oil, plus extra for drizzling Knob of butter 4 shallots, thinly sliced 4 garlic cloves, crushed 500g cherry tomatoes, halved Salt and black pepper 2 tbsp balsamic vinegar 4 tbsp fresh basil, chopped, plus extra for serving
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For the salmon: 4 salmon fillets 1 tsp dried oregano Zest of ½ a lemon 1 Heat the olive oil and butter together in a large pan over a medium-high heat. Add the shallots and garlic and cook for two minutes until softened and fragrant. 2 Add the cherry tomatoes with a pinch of salt and pepper. Cook for 7-8 minutes, stirring frequently, until the tomatoes have broken down. 3 Add the balsamic vinegar and cook for 2-3 minutes further. Remove from the heat and stir in the basil. Add extra seasoning if needed. 4 Preheat the grill to a high heat. Place the salmon fillets on a baking tray lined with
parchment paper and drizzle with olive oil. Sprinkle with the oregano and lemon zest and season with salt and pepper. 5 Grill the salmon for 6-8 minutes or until cooked through to your liking. 6 Serve the salmon with the warm salsa, topped with some extra chopped basil. Per Serving 356kcals, 21.2g fat (4.5g saturated), 8g carbs, 3.4g sugars, 35.6g protein, 1.8g fibre, 0.146g sodium
Natasha Bagnail “This was so easy to make – in fact, I had all the ingredients at hand, so there was no need to source anything. I made this for myself and my husband and it took no time at all to put together. This can be easily rustled up as a tasty and filling midweek dinner; we simply added some quinoa on the side. The flavour of the warm salsa was so fresh and complemented the salmon with lemon and oregano. The finished dish was attractive on the plate and enticing to eat. We have pledged to include more fish in our diets, so we will be making this recipe more often.”
APRIL 2017
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what's for dinner? weeknight meals
Wednesday
Veggie Thai red curry Serves 4 1 tbsp coconut oil 2 tbsp Thai red curry paste 1x 400ml tin of coconut milk 1 onion, chopped 1 red and 1 yellow pepper, deseeded and sliced 3 carrots, peeled and sliced on the diagonal 200g baby spinach Juice of 1 lime 1 tsp brown sugar
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To serve: Rice Red chillies, sliced Spring onions, sliced Fresh coriander, chopped Lime wedges 1 Heat the coconut oil in a large pan or wok over a medium heat. Add the curry paste and cook, stirring, for two minutes. 2 Stir in the coconut milk and cook for one minute. Bring to a simmer, add the onion, peppers and carrots and cook for 4-5 minutes. 3 Add the spinach and cook for 3-4 minutes until the spinach has wilted and the vegetables are just tender but still retain
some crunch. 4 Remove the pan from the heat and add the lime juice and sugar. 5 Serve in warmed bowls with rice, garnished with sliced chillies, chopped spring onions and coriander and some extra lime wedges for squeezing over. Per Serving 346kcals, 30.2g fat (25.2g saturated), 18.8g carbs, 9g sugars, 4.9g protein, 5.4g fibre, 0.537g sodium
x MAKE IT YOURS: protein! Add tofu for extra
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Thursday Cajun grill parcels Serves 4 400g small baby potatoes, halved 600g large raw prawns, peeled and deveined 200g chorizo, thinly sliced 2 corn on the cobs, quartered crosswise 2 tbsp olive oil 4 tsp Cajun seasoning Salt and black pepper 2 tbsp fresh parsley, chopped
1 Cook the potatoes in a pot of salted boiling water for 4-5 minutes until just beginning to turn tender. Drain and set aside. 2 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7. Cut four sheets of tin foil, each 30cm long. 3 Divide the raw prawns, chorizo, corn and potatoes into four equal portions and place in the centre of each piece of foil in a single layer. 4 Fold up the sides of each foil packet, leaving a gap at the top. For each packet, drizzle in half a tablespoon of olive oil, one teaspoon of Cajun
seasoning and some salt and pepper. Gently toss to combine, then fold the sides of the foil over one another, covering everything and sealing the packets closed. 5 Place the foil packets on a baking tray. Bake in the oven for 20 minutes or until everything is cooked throughout. Serve immediately. Per Serving 576kcals, 29.2g fat (9.1g saturated), 28.1g carbs, 1.7g sugars, 50.7g protein, 4.3g fibre, 1.087g sodium
x
ise Minim p! u g n i wash
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APRIL 2017
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what's for dinner? weeknight meals
Friday
Pork schnitzel Serves 4 4 boneless pork chops Salt and black pepper 60g plain flour 2 large eggs 100g breadcrumbs 4 tbsp olive oil Juice of ½ a lemon To serve: Fresh parsley, chopped Lemon wedges www.easyfood.ie
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Chips Peas 1 Place the pork chops between two sheets of cling film and pound with a meat tenderiser or a rolling pin until thin. Season both sides of each chop with salt and pepper. 2 Place the flour in a shallow bowl and stir in some salt and pepper. Beat the eggs together in a second shallow bowl and place the breadcrumbs in a third. 3 Heat the oil in a large pan over a high heat. 4 Working one at a time, dredge the flattened pork fillets in the flour, turning to coat, then dip
into the egg, shaking off any excess. Finally, dip the chops into the breadcrumbs, pressing them on to coat. 5 Working in batches to avoid overcrowding the pan, fry the breaded pork for 4-5 minutes per side until golden-brown, adding more oil if necessary. 6 Drain on a plate lined with kitchen paper and season with salt and lemon juice. Sprinkle with chopped fresh parsley and serve immediately with lemon wedges, chips and peas.
Per Serving 506kcals, 22.7g fat (3.8g saturated), 30g carbs, 2g sugars, 42.8g protein, 3.7g fibre, 0.335g sodium
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Saturday
Pulled chicken, avocado and onion baps Serves 4 4 chicken fillets Salt and black pepper 1 tsp cayenne pepper 1 tbsp coconut oil 2 large onions, thinly sliced 1 garlic clove, crushed 1 tbsp taco seasoning 60ml chicken stock 2 ripe avocados, smashed
To serve: 4 brioche baps or burger buns Sweet potato fries 1 Cut each chicken fillet in half lengthwise. Place in a large saucepan and cover with cold water. Add one teaspoon each of salt and black pepper along with the cayenne pepper. Bring to a boil over a high heat, then reduce the heat and simmer gently for 15-20 minutes until completely cooked throughout. 2 Remove the chicken to a board and shred using two forks. 3 Heat the coconut oil in a large heavy pan over
a medium-low heat. Cook the onions for 20-25 minutes until lightly caramelised. Add the garlic and cook for one minute longer. Season with salt and black pepper. 4 In a large bowl, stir together the shredded chicken, taco seasoning and chicken stock. 5 Spread avocado on one side of each brioche bun. Add a layer of the chicken mixture and some caramelised onions. Serve the baps with sweet potato fries. Per Serving 653kcals, 35.5g fat (10.5g saturated), 38.2g carbs, 6.5g sugars, 46.5g protein, 9.5g fibre, 0.436g sodium
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MAKE IT YOURS: bacon Add some crispy flavour! strips to amp up the
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APRIL 2017
24/03/2017 10:11
what's for dinner? weeknight meals
Dessert
No-bake chocolate and peanut butter cookies
230g oats 125g creamy peanut butter ½ tbsp vanilla extract Pinch of salt
Makes about 24 175g caster sugar 60ml milk 50g butter 2 tbsp cocoa powder
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1 Line two baking trays with parchment paper. 2 Combine the sugar, milk, butter and cocoa powder in a saucepan over a medium heat. Bring to a boil, stirring occasionally. Allow to boil for one minute, then remove from the heat.
3 Stir in the oats, peanut butter, vanilla and salt until combined. 4 Drop tablespoonfuls of the batter onto the parchment paper. Allow to sit at room temperature until cooled, then place in the fridge for 30 minutes until hardened. Per Serving 112kcals, 5g fat (1.8g saturated), 15.2g carbs, 8g sugars, 2.8g protein, 1.4g fibre, 0.046g sodium
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Sunday Chinese braised beef Serves 4-6 Vegetable oil, for browning 1kg beef shank or brisket, cut into fist-sized chunks 2 onions, roughly chopped 1 x thumb-sized piece of fresh ginger, peeled and roughly chopped 3 garlic cloves, roughly chopped A handful of fresh coriander, stalks separated from leaves, roughly chopped 30ml water 2 tsp Chinese five spice 2 whole star anise 1 tsp black peppercorns 80g brown sugar
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100ml light soy sauce 3 tbsp tomato purée Beef stock, to cover To serve: Basmati rice 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. 2 Heat a little of the oil in a large pan over a medium-high heat. Working in batches so as not to overcrowd the pan, brown the beef on all sides, adding more oil if needed. When the beef is browned, transfer to a casserole dish. 3 Place the onions, ginger, garlic and coriander stalks in a food processor or mini chopper and whizz into a paste. 4 Use a ball of kitchen paper to wipe out the pan. Return to a medium heat and add the paste along with the water. Cook for 2-3
minutes until the paste is fragrant. 5 Add the five spice, star anise and peppercorns and cook for one minute. 6 Add the sugar, soy sauce and tomato purée. Add a splash of beef stock and stir to combine, then pour over the beef in the casserole dish. Add more stock until the beef is just covered. 7 Cover the dish tightly with tin foil, then put on the lid. Place in the oven for three hours or until the beef is very tender. 8 Lift the beef out of the sauce onto a board. Shred using two forks. 9 With the lid off, place the casserole over a high heat and boil the sauce until it has reduced by about half. 10 Stir the beef back into the sauce. Serve over rice scattered with the reserved coriander. Per Serving 426kcals, 13g fat (4.5g saturated), 22g carbs, 15.9g sugars, 53.3g protein, 1.8g fibre, 1.246g sodium
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MARCH 2017
24/03/2017 10:11
Dessert
Raspberry cranachan Serves 4 50g oats 300ml cream 3 tbsp honey 2 tbsp whiskey 350g fresh raspberries Pinch of salt 1 Place the oats in a dry pan and toast lightly over a medium-high heat for 2-3 minutes. Set
what's for dinner? weeknight meals aside and allow to cool. 2 Whip the cream until it begins to thicken. Add the honey and whiskey and continue to whisk until soft peaks form. 3 Fold in three quarters of the raspberries, most of the toasted oats and the salt. 4 Spoon the mixture into four individual serving dishes or glasses. 5 Top with the reserved raspberries and toasted oats and serve immediately.
Loose ends
Top tips for making the most of your weekly shop!
Per Serving 197kcals, 24.8g fat (2.3g saturated), 33.8g carbs, 18.2g sugars, 3.2g protein, 7g fibre, 0.061g sodium
■ Coconut oil is used in the veggie curry and the pulled chicken baps. Not only is it a healthy oil with which to cook any dish — from eggs and stir-fries to baked goods — but it has a myriad of other uses, too: it’s an effective and natural moisturiser, hair mask and lip balm, and can even be used to revive wood furniture! ■ Stir Thai red curry paste into some natural yoghurt to make a great marinade for chicken or fish. ■ Blend 4 tbsp oats with ½ tbsp cocoa powder, 1 ripe banana, 120ml milk, 1 tbsp honey and 2 tbsp peanut butter to make a delicious, energy-boosting smoothie. ■ Use Cajun spice to make the Cajun stuffed chicken on p.67. ■ Fresh herbs are often wasted. One coriander plant should be enough to make the veggie curry and Chinese braised beef, while one packet of parsley will cover the schnitzel and Cajun grill parcels. Snip leftover chives into your scrambled eggs or omelettes, and add any remaining basil to one of the tomato recipes from p.30. ■ Treat yourself to a homemade Irish coffee using leftover cream and whiskey! ■ Crush leftover walnuts and bake them into your next loaf of bread, add to homemade granola or scatter them over a salad.
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Easy Food 61
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62 Easy Food
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24/03/2017 10:12
what’s in season? from the butcher’s block
From the
BUTCHER'S BLOCK Local butcher Michael Fleming gives us the inside scoop on steak dinners
4 Transfer the pan to the oven to finish cooking. The steaks will need eight minutes for mediumrare, 10-11 minutes for medium and 12-14 minutes for medium-well. When cooked, transfer the steaks to a plate and tent loosely with tin foil. Allow to rest for 10 minutes. 5 Pour all but one tablespoon of fat from the pan. Add the shallots and cook over a medium heat for three minutes until softened. 6 Add the brandy and allow to bubble, scraping any sticky bits from the bottom of the pan with
How many different cuts of steak are there? These days, there are a lot! New Americanstyle cuts such as hanger steaks and flatirons have become more popular over here in recent years. I would say there are probably about 15 different steak
Which type of steak has the best flavour? This is really down to personal opinion but, for me, it would be a good rib-eye.
cuts available in Ireland at the moment.
a fantastic flavour as they have a good amount of fat and this is important in a tasty burger.
Should all steaks be cooked in the same way? No — the cooking method will vary according to the cut of steak. Depending on the cut, the amount of fat and the toughness, some will need to be slowcooked, while others will perform best when cooked quickly over a high heat. You can always ask your butcher for advice on how to best cook your steak. What is a minute steak? This is a small steak from the sirloin or round cut, which has been tenderised by a fierce pounding with a meat tenderiser. As the name suggests, these can be cooked in about a minute or so!
Which cut would you recommend for a steak sandwich? Again, this is really down to personal preference, but I would opt for a striploin for its great flavour.
Fillet steaks with mustard sauce Serves 4 4 fillet steaks, cut 3cm thick Salt and black pepper 1 tbsp olive oil 2 shallots, peeled and finely chopped 1 tbsp Dijon mustard 120ml cream To serve: Oven-baked chips 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Pat the steaks dry with kitchen paper and season generously with salt and black pepper. 2 Heat the oil in a large ovenproof cast-iron pan
What is the leanest type of steak? Flatiron and flank steaks are both quite lean, but fillet steak is probably the best cut if you’re looking for something tender with minimal fat.
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7 Stir in the mustard and cream. Bring the sauce to a simmer and season to taste with salt and black pepper.
Is it possible to make burgers by mincing steak? If so, which steak would you use? Yes, it is absolutely possible, and you can ask your butcher to do this for you on the spot. In Flemings, we use rib-eye steaks to make our burgers; they are not the cheapest options, but they have
60ml brandy Is there a difference between striploin and sirloin steaks? Yes, and the confusion is largely down to terminology differences between butchers and chefs. Chefs would call sirloin what we butchers know as striploin; what they refer to as striploin, we call a rump. This can be slightly confusing, but always ask your butcher if you are unsure.
a wooden spoon.
over a high heat until very hot; the pan is hot enough when a few droplets of water sizzle when sprinkled in. 3 Sear the steaks for three minutes per side until well browned.
8 Serve the steaks hot with the mustard sauce and some chips. Per Serving 321kcals, 19.3g fat (9.5g saturated), 2.1g carbs, 0.5g sugars, 26.9g protein, 0g fibre, 0.192g sodium
IRELAND’S MOST POPULAR STEAK CUTS THE T-BONE is cut from the short loin, or the area where the waist would be. It has a T-shaped bone in the centre, separating the sirloin cut from the fillet. This cut is usually quite pricey because it combines two of the choicest cuts. THE SIRLOIN is a steak cut from the upper middle of the animal. Because it’s near the rump, it is less tender than cuts from the loin or rib, but the line of fat along the edge adds excellent flavour. FILLET STEAKS are cut from the tenderloin, which runs along the spine of the cow. This is often prized as the “best” cut because it’s so tender, but the lack of fat means it is less flavoursome than other steaks. THE RIB-EYE comes from the rib section of the cow, an area that doesn’t support much weight, making it relatively tender. The marbling of fat throughout the rib-eye gives it excellent flavour and means it’s suitable for slowcooking as well as simple searing. ROUND STEAK is from the backside of the animal. It’s a lean cut and relatively tough, meaning that it’s best used for stewing and braising.
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Food in A FLASH
These quick-fix dinners will help you make the most of those precious midweek evenings
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APRIL 2017
24/03/2017 10:13
what’s for dinner? 30-minute meals
Prawn pad Thai Serves 4 300g wide rice noodles 4 tbsp tamarind paste 4 tbsp fish sauce 4 tbsp brown sugar 2 tbsp vegetable or peanut oil 3 garlic cloves, crushed 2 shallots, finely chopped 1-2 tsp dried chilli flakes 2 large eggs, beaten 500g cooked and peeled prawns 2 handfuls of bean sprouts 5 spring onions, finely chopped 50g unsalted roasted peanuts, roughly chopped, plus extra to serve
This recipe requires 10 minutes of prep the night before cooking.
To serve: Handful of fresh coriander, roughly chopped 2 limes, cut into wedges 1 Place the rice noodles in a large bowl and pour over enough warm water to cover. Leave to soak for 15-20 minutes or until soft, then drain well. 2 In a small bowl, mix the tamarind paste with a splash of hot water. Stir in the fish sauce and brown sugar. 3 Heat the oil in a wok or large pan over a medium-high heat. When hot, cook the garlic and shallots for 30 seconds. Add the chilli flakes and drained noodles to the wok and cook for 2-3 minutes, then push to one side. 4 Add the eggs to the pan and allow to set, then scramble and stir through the noodles. 5 Add the tamarind mixture and stir to combine well. Add the prawns, bean sprouts, spring onions and half of the peanuts. Toss well and cook for 3-4 minutes longer. 6 Divide among four serving bowls. Sprinkle with the fresh coriander and the remaining peanuts and serve with some lime wedges for squeezing over. Per Serving 638kcals, 17.8g fat (3.7g saturated), 79.2g carbs, 11.4g sugars, 40.5g protein, 4.3g fibre, 1.39g sodium
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Sweet and spicy pork chops
For the pork chops: 30g butter 4 centre-cut pork loin chops For the glaze: 250g apricot jam 4 tbsp BBQ sauce 2cm piece of fresh ginger, peeled and grated ½ tsp garlic powder A few dashes of hot sauce Juice from ½ a lime
Serves 4
To serve: Rice
For the rub: 1 tbsp chilli powder 1 tbsp garlic powder ½ tbsp brown sugar ¼ tsp salt ½ tsp black pepper
1 The night before cooking or early in the day, combine all of the ingredients for the dry rub in a small bowl. Rub on all sides of the pork chops. Place the chops in a bowl, cover with cling film and refrigerate overnight. 2 Preheat the oven to 180˚C/160˚C fan/gas
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mark 4. Line a baking tray with tin foil. 3 To cook the pork chops, heat a large ovenproof pan over a medium-high heat until very hot. Melt the butter in the pan, then add the pork chops and cook for four minutes per side until well browned. 4 Heat the apricot jam in a microwave safe bowl on high, stirring every 30 seconds or so until melted. Stir in the remaining glaze ingredients. Transfer half of the glaze to a separated dish and set aside for serving. 5 Baste the pork chops all over with the remaining glaze. Transfer the pan to the oven for 6-8 minutes until completely cooked throughout. Remove the chops to a plate, tent loosely with tin foil and set aside to rest for 8-10 minutes. Serve with the reserved glaze and some rice. Per Serving 520kcals, 26.9g fat (11.4g saturated), 52.5g carbs, 33.1g sugars, 19.6g protein, 4.3g fibre, 0.601g sodium
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MAKE IT YOURS: To add more veggies, cook 1 deseeded, chopped red pepper with the onion and jalapeños, and serve the quesadillas with a mixed salad on the side.
Huevos rancheros quesadillas Serves 4 ½ x 400g tin of refried beans 100g salsa 4 flour tortillas Vegetable oil, for frying ½ a large onion, chopped 2 jalapeños, deseeded and finely chopped 4 eggs 120g Cheddar or Mozzarella, grated 1 Mix together the beans and salsa, then spread the mixture on each of the tortillas, leaving a small border. 2 Heat one teaspoon of oil in a large nonstick pan over a medium heat. Cook the onion and jalapeños for 3-4 minutes until softened. Transfer to a bowl and set aside. 3 Heat a splash of oil in the same pan over a medium-low heat. Add two eggs, cover, and cook for 1½-2 minutes or until the whites just begin to set. 4 Carefully flip the eggs and cook to your desired degree of doneness. Season with salt and pepper and set aside. Repeat with the remaining eggs, adding extra oil if needed. 5 Wipe out the pan with some kitchen paper and place one tortilla in the pan, bean-side up. 6 Sprinkle half of the tortilla with one quarter of the onion mixture, then slide one cooked egg on top. Top with one quarter of the cheese, then fold the tortilla over the filling. Cook for 2-3 minutes per side or until golden brown all over. 7 Repeat with the remaining three tortillas, then serve immediately. Per Serving 297kcals, 15.2g fat (4.7g saturated), 21.7g carbs, 1.9g sugars, 19.1g protein, 4.8g fibre, 0.452g sodium
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! d e f f u t s t e G
sweet things gluten-free
asty ariety of t v a h it w s fill et ners e chicken iendly din il fr t a y s il r e m v fa ff Stu e of wide rang a r fo s g in fill
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Easy Food 67
24/03/2017 10:15
Ca jun stuffed chicken Serves 4 4 chicken fillets 1 tbsp olive oil, plus extra for greasing 100g chorizo, finely chopped ½ red pepper, deseeded and finely chopped ½ green pepper, deseeded and finely chopped ¼ onion, finely chopped 60g Cheddar, grated 4 tsp Cajun seasoning 60g butter
stuffing is completely inside, securing with toothpicks. Place in the prepared baking dish. 6 Season the chicken with the Cajun seasoning. Place a knob of butter on top of each fillet. 7 Bake for 35-40 minutes or until the chicken is completely cooked throughout. Per Serving 546kcals, 36.4g fat (15.2g saturated), 3.7g carbs, 1.9g sugars, 49.3g protein, 0.6g fibre, 0.654g sodium
Chicken cordon bleu Serves 2
1 Place the chicken fillets between two sheets of cling film. Use a meat tenderiser or a rolling pin to pound the chicken into an even thickness of about ½cm. 2 Heat the olive oil in a large pan over a medium-high heat. Cook the chorizo for 2-3 minutes until it’s released its oils, then add the peppers and onions and cook for 3-4 minutes. 3 Preheat oven to 200˚C/180˚C fan/gas mark 6. Lightly grease the bottom of a baking dish with oil. 4 Place half a tablespoon of cheese in the centre of each chicken fillet and spoon one quarter of the chorizo and vegetable mixture on top. Add another half tablespoon of cheese. 5 Carefully roll up the chicken so that the 68 Easy Food
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2 chicken fillets 4 slices of Emmental or Gruyère 2 slices of cooked ham 80g plain flour Salt and black pepper 1 egg, beaten 100g breadcrumbs Cooking spray 30g butter 300ml milk 2 tbsp Dijon mustard 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Use a small sharp knife to cut a pocket into
the middle of each chicken fillet, being careful not to cut all the way through. 3 Place two slices of cheese and one slice of ham into each pocket. Close the pockets over and seal each one with toothpicks. 4 Place half of the flour into a shallow bowl and season with salt and pepper. Beat the egg in a second bowl and pour the breadcrumbs into a third bowl. 5 One at a time, dredge the stuffed chicken fillets in the flour, then coat in the beaten egg. Shake off any excess, then coat the chicken in the breadcrumbs, pressing them on. 6 Place the stuffed fillets on a baking tray and spray lightly with cooking spray. Bake for 30 minutes or until completely cooked. 7 Meanwhile, melt the butter in a saucepan over a medium heat. Add the remaining flour and stir vigorously for two minutes. Add half of the milk and whisk until smooth. Add the remaining milk and mustard and stir again until smooth. Season with salt and pepper. 8 Serve the chicken cordon bleu with the Dijon mustard sauce.
Per Serving 791kcals, 37.2g fat (17.9g saturated), 48.9g carbs, 8.1g sugars, 61.7g protein, 2.9g fibre, 1.001g sodium
APRIL 2017
24/03/2017 10:16
sweet things gluten-free what’s for dinner? chicken fillets
Spinach and Feta chicken Serves 4 2 tbsp olive oil 220g spinach, chopped 80g Feta, crumbled 100g cream cheese 1 garlic clove, crushed Salt and black pepper 4 chicken fillets 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2 Heat half of the olive oil in a large pan over a
medium-high heat and cook the spinach until just wilted. Transfer to a bowl and set aside to cool for 10 minutes. 3 In a bowl, combine the spinach, Feta, cream cheese, garlic and a pinch of salt. 4 Use a small sharp knife to cut a pocket into the middle of each chicken fillet, being careful not to cut all the way through. 5 Separate the spinach and cheese mixture into four portions, rolling each one into a little log. Stuff these into the pockets in the chicken fillets. Season with salt and black pepper. Close the pockets over and seal each one shut using 1-2 toothpicks.
6 Heat the remaining oil in an ovenproof pan set over medium high heat, then add the stuffed chicken. Cook for five minutes, then carefully flip the chicken over. 7 Place the pan into the oven, and bake for 12 minutes or until the chicken is completely cooked throughout. Per Serving 471kcals, 30.2g fat (12.3g saturated), 3.9g carbs, 1.1g sugars, 45.4g protein, 1.3g fibre, 0.496g sodium
MAKE IT YOURS: You can easily substitute frozen spinach for fresh; simply cook according to package instructions, then squeeze out any water.
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Easy Food 69
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Italian-stuffed chicken Serves 4 4 chicken fillets 4 tbsp basil pesto 125g ball of fresh Mozzarella, sliced 8 sun-dried tomatoes Salt and black pepper 4 slices of prosciutto or Parma ham 1 tbsp olive oil 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4.
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2 Use a small sharp knife to cut a pocket into the middle of each chicken fillet, being careful not to cut all the way through. 3 Place a tablespoon of pesto inside each pocket, then divide the slices of Mozzarella and sun-dried tomatoes amongst the pockets. Season each fillet with salt and pepper. 4 Roll each of the chicken fillets up in a slice of prosciutto and secure with a toothpick. 5 Heat the oil in an ovenproof pan over a medium-high heat. 6 Carefully place each chicken fillet in the hot pan, seam-side down. Sear for 2-3 minutes on
each side until the prosciutto is lightly golden. 7 Transfer the pan into the oven and bake for about 15 minutes or until the chicken is completely cooked throughout. Per Serving 342kcals, 12.6g fat (3.9g saturated), 10.3g carbs, 6.5g sugars, 45.9g protein, 3.1g fibre, 0.341g sodium
APRIL 2017
24/03/2017 10:16
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
72-96 IN THIS SECTION
EASTER EATS P72
Forget the traditional lamb and try one of these mouthwatering alternatives
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CHALLENGE YOURSELF P78 This beautiful dessert is sure to impress at any gathering
CHOCOHOLICS UNITE! P80
Indulgent and creative recipes to get that choccy fix
PICK A SIDE P86
Whether your preference is sweet or spicy, you'll love these easy baked chicken wings
AN EASTER CLASSIC P88 These sweetlyspiced hot cross buns are worth making from scratch!
SOUTHERN COMFORT P90 The American South has created a rich food history that's worth a taste
Easy Food 71
24/03/2017 11:22
Easter
EATS
Forget the traditional lamb this Easter Sunday and mix things up with these mouthwatering alternatives
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APRIL 2017
24/03/2017 10:19
cooking for fun Easter
MAKE IT YOURS: HOW TO MAKE GIBLET GRAVY 1 Melt a knob of butter in a large saucepan over a medium-high heat. When hot, add the neck and giblets and brown on all sides. 2 Add 1-2 chopped onions, celery stalks and carrots and cook for 4-5 minutes until soft. Add 2 crushed garlic cloves and cook for 30 seconds. Add 1 bay leaf, 1 tsp dried thyme and 1.2l water. 3 Bring to a simmer, then reduce the heat, partially cover and simmer gently for 2-2½ hours, while the goose is cooking. Once the bird is almost cooked, strain the stock through a fine mesh sieve into a bowl. 4 Remove the giblets from the sieve. Finely chop the giblet meat and any meat from the neck. 5 Once the goose is resting, pour off the excess fat (all but a tablespoon or two) from the roasting tin. Set the roasting tin on the hob over two burners on a medium heat. 6 Whisk 3 tbsp plain flour into the drippings and stir in the chopped giblets. Cook for 2-3 minutes, whisking constantly. 7 Add the strained stock and mix well to combine. Bring to a boil and stir for 2-3 minutes while the gravy thickens. 8 If you prefer a smooth gravy, purée with a stick blender. Season to taste and serve with the goose.
Roast goose Serves 8 For the goose: 5kg goose, ready for roasting 3 onions, peeled and quartered 3 bay leaves 4 sprigs of thyme 2 tbsp olive oil Salt and black pepper 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Remove all the fat from inside the bird and set the giblets aside in a bowl. Use a skewer to prick the skin of the goose all over, being careful not to pierce into the meat itself. 2 Season the inside with salt and pepper. Stuff the goose with the onions and herbs. 3 Rub the breasts and legs with the oil and season generously with salt and black pepper. Place the goose, breast-side up, in a large roasting tin and cover tightly with tin foil. Place in the oven for 1 hour 30 minutes. 4 Remove the goose from the oven and remove the foil. Spoon all of the fat out of the tin into a bowl. Lightly baste the goose with
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For presentation, you can remove the skin from the side of salmon that will be on top and cover with extra lemon, shallots and herbs, as our food stylist did here.
some of the fat. 5 Cover again with the foil and roast again for 1 hour 30 minutes. Once again, spoon all of the fat out into the bowl. Lightly baste the goose with some of the fat, then return to the oven without any foil to brown for a final 30-40 minutes until golden brown. 6 When the goose is cooked, transfer it to a large board or plate and tent loosely with tin foil. Allow to rest for 30 minutes. 7 Carve the goose and serve with your favourite gravy (or see the box for instructions on how to make giblet gravy). Save the reserved fat for future roasts. Per Serving 792kcals, 43.2g fat (14.8g saturated), 4.2g carbs, 1.8g sugars, 91g protein, 1.1g fibre, 0.259g sodium
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So-simple roast salmon Serves 6-8 1 x 2kg salmon, filleted to give two sides, skin on 2 lemons, 1 zested and juiced, 1 sliced A handful of fresh parsley, chopped A handful of fresh dill, chopped
2 shallots, thinly sliced Salt and black pepper Splash of white wine 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Place one of the salmon pieces skin-side down on a large sheet of tin foil. Sprinkle with the lemon zest, lemon juice, parsley, dill and shallots. Season with salt and black pepper and lay the lemon slices along the length of the salmon. 3 Place the second piece salmon on top, skinside up. Use kitchen string to tie the salmon together in two or three places. Add a splash of wine, then fold up the foil and seal into a loose parcel. 4 Place the parcel on a baking tray and bake for 50-55 minutes until the salmon is cooked throughout and flakes easily. 5 Slice into portions and serve with the lemon and chive mayonnaise, some roasted baby potatoes and green vegetables. Per Serving 344kcals, 15.5g fat (2.2g saturated), 2.7g carbs, 0g sugars, 49g protein, 0.7g fibre, 0.134g sodium
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24/03/2017 10:20
cooking for fun Easter
MAKE IT YOURS: If you aren’t keen on mustard, try adding sliced Brie instead!
Mushroom Wellington Serves 4 3 tbsp olive oil 3 large onions, chopped 300g baby spinach 4 large portobello mushrooms 1 x 320g sheet of puff pastry, thawed Salt and black pepper 1 tbsp Dijon mustard 4 sprigs of thyme, leaves picked 1 egg, beaten with 1 tsp water 1 Heat one tablespoon of oil in a large frying pan over a medium-low heat. Add the onions, season with salt and pepper and cook for 2530 minutes, stirring occasionally, until golden brown. Transfer to a plate and allow to cool. 2 Return the pan to the heat, add the spinach and cook for 3-4 minutes until just wilted. Transfer to the plate with the onions and allow to cool. 3 Return the pan to a medium-high heat. Add the remaining olive oil and place the mushrooms, top side down, into the pan. Cook for five minutes until golden, then turn them over and cook for a further five minutes. Transfer to a plate lined with kitchen paper to catch the liquid they release as they cool. 4 Refrigerate the onions, spinach and mushrooms until chilled. 5 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Cover a large baking tray with parchment paper and place the pastry on top. 6 Spread half of the onions lengthwise down the centre of the pastry, leaving a 2cm border at each end. Top with half of the spinach. 7 Season the mushrooms well with salt and pepper and spread the mustard over their tops. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining spinach and onions. 8 Carefully pull the pastry over the top of the mushroom mixture to form a log, pressing to seal the edges. Flip over the log so that the seam is at the bottom. 9 Brush with the beaten egg mixture. Use the tip of a sharp knife to pierce the pastry in 3-4 places in order to allow steam to escape. Bake for 30-35 minutes until golden and flaky. Per Serving 561kcals, 38.1g fat (8.8g saturated), 48.1g carbs, 4.8g sugars, 9.8g protein, 5.4g fibre, 0.347g sodium
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Sweet and sticky ham Serves 12-14, with leftovers 5kg ham joint 2l pineapple juice 2 tbsp black treacle 1 bay leaf 5-6 black peppercorns 1 orange, cut into wedges Cloves, for studding For the glaze: 100g brown sugar 100g orange marmalade ¼ tsp ground ginger 1 Place the ham in a large pot and pour in the pineapple juice. Add enough water to just cover the ham. 2 Add the black treacle, bay leaf, peppercorns and orange wedges. 3 Bring slowly to a boil, skimming off any white foam from the surface as it cooks. Simmer very gently for two hours or until cooked through. 4 Preheat the oven to 180˚C/160˚C fan/gas
mark 4. Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool slightly. 5 Place the ham in a roasting tin and use a small sharp knife to strip off the skin, leaving a thin layer of fat attached to the meat. 6 Score the fat in a diamond pattern, being careful not to cut into the meat. Stud the intersections with cloves. 7 In a bowl, stir together the glaze ingredients until the sugar has dissolved. Brush the glaze thickly over the ham. 8 Bake the ham for 40-45 minutes until golden brown, basting with more of the glaze every 20 minutes or so. 9 Increase the heat to 220˚C/200˚C fan/gas mark 7 and cook for a final 20 minutes without opening the oven. 10 Remove from the oven and allow to rest for at least 20 minutes before serving.
Per Serving 543kcals, 21.4g fat (8.9g saturated), 13.1g carbs, 12.2g sugars, 71.5g protein, 0.1g fibre, 0.006g sodium
x Easy Food 75
24/03/2017 10:20
Garlic and herb roast beef Serves 12 3kg rib of beef 120ml olive oil 5 garlic cloves A handful of fresh parsley 1 tbsp fresh thyme leaves 2 tbsp fresh oregano leaves 1 tsp fresh rosemary leaves 2 tbsp English mustard powder Salt and black pepper 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and place the rib of beef in a roasting tin, fat-side up.
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2 Whizz together the remaining ingredients in a food processor (or crush together very thoroughly in a pestle and mortar) until everything is well combined. 3 Spread all over the beef until covered. 4 Roast in the oven for 1½-2 hours, basting occasionally, until a meat thermometer registers the internal temperature at 50˚C for medium-rare (or until cooked to your liking). 5 Transfer the beef to a board, tent loosely with tin foil and allow to rest for 20 minutes before carving and serving. Per Serving 831kcals, 74.9g fat (27.9g saturated), 1.9g carbs, 1.8g sugars, 41.9g protein, 0.8g fibre, 1.131g sodium
x
STICKING WITH TRADITION?
Back-to-basics leg of lamb Serves 6
1 Preheat the oven to 220˚C/200˚C fan/ gas mark 7. Use the tip of a sharp knife to make slashes 1-2cm deep all over a 2kg lamb leg. 2 In a bowl, combine 3 crushed garlic cloves, 3 tbsp chopped fresh rosemary, 1 tsp salt, 1 tsp ground black pepper, 2 tbsp olive oil and the juice of ½ a lemon. Stir together into a paste. 3 Push all of the paste into the slashes in the lamb leg. Allow the lamb to sit at room temperature for 50-60 minutes. 4 Peel and thinly slice 1kg potatoes and 2 onions. Toss together in a bowl with some salt and pepper and 1 tbsp olive oil. Spread out in a thin layer in the bottom of a large roasting tin. Pour 250ml chicken stock over the top. 5 Place the lamb on top and place in the hot oven for 40 minutes. Reduce the temperature to 190˚C/170˚C fan/gas mark 5 and cook for a further 40 minutes (or until done to your liking). 6 Remove the lamb to a plate, tent loosely with tin foil and allow to rest for 20 minutes before carving. Serve with the potatoes and onions.
APRIL 2017
24/03/2017 10:21
ON SALE NOW! EF120_77_Easy Parenting_Ad.indd 77
24/03/2017 10:22
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APRIL 2017
24/03/2017 10:23
cooking for fun pavlova
Challenge
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This beautiful dessert is sure to impress at any gathering Classic pavlova Serves 8 4 egg whites 200g caster sugar 1 tsp vanilla extract 1 tsp lemon juice 2 tsp cornflour To serve: 500ml cream, whipped Fresh fruit and/or chocolate shavings
1 Preheat the oven to 150°C/130°C fan/gas mark 2 and prepare the ingredients. Line a baking tray with parchment paper. Draw a 23cm circle on the parchment. 2 In a large, spotlessly clean and dry bowl, beat the egg whites until stiff but not dry. 3 Gradually add the sugar, just one tablespoon at a time, beating well after each addition. Beat until thick and glossy. 4 Add the vanilla extract, lemon juice and cornflour. 5 Fold in gently with a spatula. 6 Spoon the mixture inside the circle drawn on the parchment. 7 Spread the mixture from the centre towards the outside edges. The edges should be slightly higher than the centre. 8 Bake for one hour. Turn the oven off, crack the door open slightly using the handle of a wooden spoon and allow the meringue to cool in the oven. 9 When cooled, carefully remove the parchment and place the meringue on a flat serving plate. Top with whipped cream and fresh fruit and/or chocolate shavings. Per Serving 185kcals, 3.3g fat (1.8g saturated), 38.4g carbs, 33g sugars, 3.1g protein, 2.3g fibre, 0.036g sodium
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Easy Food 79
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Chocoholics Unite! Indulgent and creative recipes to get that choccy fix
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APRIL 2017
24/03/2017 10:24
cooking for fun chocolate
S’mores dip Serves 6 250g milk chocolate chips, or chopped chocolate 8 large marshmallows, cut in half Digestive biscuits, for dipping 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Arrange the chocolate in an even layer in the bottom of a small baking dish or a cast iron pan. 2 Arrange the marshmallows on top of the chocolate until covered. 3 Bake for 6-8 minutes, until the marshmallows are browned and puffed. Remove and leave to sit for 2-3 minutes. 4 Break the biscuits in half and use to dip into the s’mores mixture. Per Serving 385kcals, 18.9g fat (10g saturated), 48.9g carbs, 32.8g sugars, 4.9g protein, 1.8g fibre, 0.178g sodium
Dark chocolate truffle tart Serves 8 For the crust: 40g cocoa powder 80g icing sugar 175g plain flour 140g cold butter, cut into cubes 2 medium egg yolks For the filling: 220g dark chocolate 90g butter, cubed 2 eggs 80ml double cream 50g caster sugar ¼ tsp salt 1 tsp vanilla extract To serve: Cocoa powder Whipped cream 1 Sift the cocoa powder, icing sugar and flour into a bowl. Add the butter and rub together until the mixture resembles breadcrumbs. Add the yolks and mix together into a dough.. 2 Shape the pastry dough into a disc, wrap in cling film and refrigerate for 15 minutes. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and lightly grease a 20cm loosebottomed tart tin. Roll out the pastry on a floured surface, then use it to line the tart tin. Line with parchment paper and fill with www.easyfood.ie
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baking beans or rice. Bake for 10 minutes, then remove the paper and beans and bake for another five minutes. 4 Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Add the chocolate and butter to the bowl and leave to melt. Remove from the heat and stir just until smooth. Leave to cool slightly. 5 Whisk together the eggs, cream, sugar, salt and vanilla in a separate bowl. Whisk the
chocolate mixture into the egg mixture until well incorporated. 6 Pour the filling into the cooled crust. Bake for 20-25 minutes until the edges are set but the centre wobbles slightly when shaken. 7 Cool completely at room temperature, then chill for four hours. Sprinkle with cocoa powder and serve with whipped cream. Per Serving 441kcals, 33.7g fat (20.6g saturated), 31.1g carbs, 25.5g sugars, 3.9g protein, 0.9g fibre, 0.254g sodium
Easy Food 81
24/03/2017 10:24
Choco-coco shake Makes 4 For the milkshakes: 4 tbsp chocolate dessert sauce 1 x 400g tin of coconut milk 250g chocolate ice cream 120ml milk 30g dark chocolate, melted 2 tbsp cocoa powder 1 tsp vanilla extract A handful of ice cubes
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For the chocolate whipped cream: 250ml cold double cream 1 tbsp cocoa powder 1 tbsp icing sugar 1 tsp vanilla extract To decorate: Chocolate sprinkles Desiccated coconut, toasted 1 Beat the cream for the whipped cream for a few minutes until soft peaks form. Beat in the cocoa powder, icing sugar and vanilla extract until combined. Refrigerate until needed.
2 Use a pastry brush to brush one tablespoon of the chocolate sauce along the insides of four serving glasses. 3 Add the remaining ingredients for the milkshakes to a blender and purĂŠe until completely smooth. 4 Pour into the prepared glasses and top with the chocolate whipped cream, chocolate sprinkles and desiccated coconut. Serve the shakes immediately. Per Serving 666kcals, 57.9g fat (42.8g saturated), 33.4g carbs, 24.8g sugars, 7.9g protein, 4.5g fibre, 0.099g sodium
APRIL 2017
24/03/2017 10:25
cooking for fun chocolate
Chocolate peanut crunchies Makes 18 15g butter, at room temperature 2 tbsp light brown sugar 150g creamy peanut butter 50g peanuts, chopped 3 tbsp icing sugar 100g pretzels, roughly crushed 250g milk chocolate ½ tbsp vegetable oil
1 Beat the butter, brown sugar and 130g of the peanut butter until smooth. Add the chopped nuts, icing sugar and most of the pretzel bits (set aside about three tablespoons). Mix until thoroughly combined. 2 Line a baking tray with parchment paper. Use a tablespoon to shape balls of the mixture, then place on the baking tray and refrigerate for 30 minutes. 3 Combine the chocolate and oil in a microwavesafe bowl. Microwave on medium power in
30-second intervals, stirring between each, until just melted and smooth. 4 Dip the balls into the chocolate, using a fork to roll them around until coated. Place back on the baking tray. 5 Microwave the reserved peanut butter and drizzle over the top. Scatter over the reserved pretzel bits. Refrigerate for 30 minutes until set. Per Serving 157kcals, 9.7g fat (3.7g saturated), 14.7g carbs, 8.4g sugars, 4.1g protein, 1.2g fibre, 0.127g sodium
Kelly Grant “If you’re a peanut lover, get ready to make your new favourite treat! A little goes a long way with this recipe, and the balance of salt and sweetness ensure you will keep coming back for more. This is a great recipe to make with your kids or for beginner bakers. It is really quick and easy to make and does not require a lot of equipment or skill. I made these for my family and work colleagues. They were loved, and devoured, by all in no time.”
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Easy Food 83
24/03/2017 10:25
Baked berry chocolate oats Serves 6 175g oats 70g light brown sugar, plus extra for sprinkling 1 tsp baking powder Zest of 1 orange 1 tsp cinnamon ½ tsp salt 60g walnuts, chopped 150g strawberries, sliced 60g dark chocolate, chopped 1 ripe banana, sliced 500ml milk 1 large egg 50g butter, melted 2 tsp vanilla extract 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Coat a baking dish with cooking spray.
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2 Mix together the oats, sugar, baking powder, orange zest, cinnamon and salt. Stir in half of the chopped walnuts, strawberries and chocolate. 3 Add the mixture to the baking dish, then scatter over the rest of the walnuts, strawberries and chocolate. Arrange the banana slices over the top. 4 Whisk together the milk, egg, butter and vanilla. Pour over the oats, shaking the dish to distribute evenly. 5 Bake for 30-35 minutes until the top is golden and the mixture has set. 6 Preheat the grill. Sprinkle over some brown sugar and pop the baking dish under the grill for about one minute until the top is lightly golden and caramelised.
Top tipis:
Make th ree by gluten-f re, using pu oats! e re -f n glute
Per Serving 416kcals, 20.3g fat (8.4g saturated), 49.7g carbs, 24.6g sugars, 11.4g protein, 5.2g fibre, 0.308g sodium
APRIL 2017
24/03/2017 10:25
Four Chocolate Terrine Serves: 8-10
100g Extra Dark Chocolate 90% 475ml double cream, at room temperature 150g Dr. Oetker Fine Cook’s Chocolate Milk 35% 150g Dr. Oetker Fine Cook’s Chocolate White 26% 125g Dr. Oetker Fine Cook’s Chocolate Extra Dark 72% Milk Chocolate curls – see tip
3 LUCKY READERS CAN BE IN WITH A CHANCE TO WIN THE ULTIMATE EASTER HOME BAKING HAMPER
Easter can only mean one thing, and that’s chocolate! So, Dr. Oetker is inviting you to make our delectable Four Chocolate Terrine this Easter for the Ultimate Chocolate Treat. Our Dr. Oetker Fine Cooks’ Chocolate range is perfect for adding a superior chocolate taste and texture to your home baking, so start melting that chocolate and don’t forget….it’s ok to lick the spoon! To enter, simply email your contact details to competitions@easyfood.ie with DR OETKER in the subject line and answer the following question: Dr. Oetker Fine Cooks’ Extra Dark Chocolate contains: 15% Cocoa Solids 72% Cocoa Solids 5% Cocoa Solids For more inspiring recipes, visit www.oetker.ie Dr.OetkerIreland
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1. Line a deep 500g loaf tin with cling film, smoothing out the cling film as much as possible around the sides and over the base. Break the 90% Extra Dark Chocolate into a heatproof bowl and place over a saucepan of barely simmering water to melt. Remove the bowl from the water. 2. Measure out 125ml of cream in a jug and carefully stir the cream into the chocolate until well blended; it will thicken quickly. Spread into the base of the tin and spread out evenly, tapping the tin on the work surface to ensure the chocolate cream settles. Refrigerate for 20-30 minutes until firm. 3. Repeat this process with the Milk Chocolate, this time using 100ml of cream to make another layer on top. Make up the White Chocolate layer using another 100ml of cream and leave to set. You’ll need to leave the milk and white chocolate to set for longer than the darker chocolate layer to firm up. 4. For the final layer, melt the 72% Extra Dark Chocolate as above, adding the remaining 150ml cream to the mixture and spreading thickly on top of the milk chocolate layer — you may need to draw up the sides of the cling film to support the mixture if your tin isn’t quite deep enough. Smooth the surface, cover loosely and chill for a further two hours until completely set. 5. To serve, invert the tin on to a serving plate or board and peel off the cling film. For a very smooth finish, gently run the blade of a knife heated in hot water over the top and sides. The terrine is now ready to serve; decorate with chocolate curls, then slice and enjoy! Store the terrine in the fridge until ready to serve. If it is a hot day, don’t leave it out for too long as it could melt. TIP: You will find that when the melted darker chocolates are combined with the cream, the mixture stiffens quickly, so be sure to use the chocolate while warm and the cream is at room temperature in order to achieve a smooth, finished texture. Chocolate curls For the chocolate curls, the chocolate needs to be just at the right texture for making perfect curls; ideally you want the chocolate to be slightly under-set in order for the oils in the chocolate to remain pliable. Try to avoid chilling any chocolate you want to use in this way as it will become brittle and will splinter if too cold. It is best to allow chocolate to come back to room temperature before attempting to make such decorations if you do have to refrigerate it. Melt 50g Dr. Oetker Milk Chocolate as before, then spoon onto a clean board and spread out very thinly using a spatula or palette knife; leave in a cool place to set. When the chocolate begins to set, hold a large knife at a 45-degree angle to the work surface and pull gently through the chocolate so that the chocolate curls up along the knife blade. Work quickly so that the chocolate doesn’t harden completely. Put the curls on a board lined with baking parchment and store in a cool place until ready to use.
@DrOetkerBaking
Easy Food 85
24/03/2017 10:28
Spicy
To serve: Celery sticks
Pick a side
Whether your preference is sweet or spicy, you’ll love our easy baked chicken wings Crispy baked Buffalo wings Serves 4 For the blue cheese dip: 40g blue cheese, crumbled 4 tbsp sour cream 2 tbsp mayonnaise 1 small garlic clove, crushed 1 tbsp milk 1 tbsp lemon juice Salt and black pepper
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For the wings: 1kg chicken wings, tips removed, broken into flats and drumettes 1 tbsp baking powder Pinch of salt For the sauce: 30g unsalted butter, melted 60ml Frank’s Original Red Hot Sauce ½ tbsp brown sugar Pinch of salt
1 In a small bowl, stir together all of the ingredients for the blue cheese dip and refrigerate until needed, removing from the fridge 15 minutes before serving. 2 Preheat the oven to 130˚C/110˚C fan/gas mark ½ and line a large baking tray with tin foil. Coat lightly with cooking spray. Pat the wings dry with kitchen paper. 3 Place the wings in a large sealable bag. Add the baking powder and salt. Close the bag and shake to coat the wings evenly. 4 Arrange the wings in a single layer on the baking tray and place in the oven. Bake for 30 minutes, turning halfway through. 5 Increase the temperature to 220˚C/200˚C fan/gas mark 7 and bake for a further 40 minutes, turning halfway through. 6 Meanwhile, place all of the ingredients for the sauce in a saucepan and simmer gently over a low heat. 7 Flip the wings over and cook for a final five minutes until they are golden brown and the skin is very crispy. 8 Toss the wings in the sauce and serve immediately with the blue cheese dip and some celery sticks. Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 6.202g sodium
APRIL 2017
24/03/2017 10:28
cooking for fun chicken wings
Crispy baked honey barbecue wings Serves 4 For the wings: 1kg chicken wings, tips removed, broken into flats and drumettes 2 tsp garlic powder 1 tsp sugar 1 tsp paprika Salt and black pepper Cooking spray
2 Pat the wings dry with kitchen paper and season with the garlic powder, sugar, paprika and some salt and black pepper. 3 Arrange the wings in a single layer on the baking trays and place in the oven. Bake for 40 minutes or until completely cooked throughout, turning halfway through. 4 Meanwhile, place all of the ingredients for the sauce in a saucepan and simmer gently over a low heat. 5 Toss the cooked wings in the sauce, then return to the baking trays and place
them back in the oven for five minutes or until the sauce is bubbling. Per Serving 633kcals, 24.8g fat (9g saturated), 26.5g carbs, 22.4g sugars, 73g protein, 0.7g fibre, 0.648g sodium
Mild
For the sauce: 6 tbsp barbecue sauce 3 tbsp honey 2 tbsp ketchup 30g butter 1 tsp garlic powder 1 Preheat the oven to 190ËšC/170ËšC fan/ gas mark 5 and coat two baking trays generously with cooking spray.
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Easy Food 87
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88 Easy Food
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APRIL 2017
24/03/2017 10:29
cooking for fun baking
Hot cross buns
Makes 20
1 x 7g sachet of dried fast-acting yeast 250ml warm milk 60g caster sugar 600g plain flour 1 tsp mixed spice 1 tsp cinnamon 1 tsp salt 80g butter, at room temperature, cubed 150g sultanas 2 tsp mixed peel, finely chopped 1 egg, lightly beaten 80ml warm water For the topping: 2 tbsp plain flour 1 tbsp golden syrup
AN
CLASSIC
With sweetly spiced aromas wafting from the oven, these hot cross buns are worth making from scratch!
1 Combine the yeast with the milk and one tablespoon of the sugar in a small bowl, stirring until the yeast has dissolved. Cover and leave to stand in a warm place for 10 minutes. 2 Sift the flour, mixed spice, cinnamon, salt and remaining sugar into a mixing bowl. Rub in the butter until combined. 3 Stir in the sultanas, mixed peel and egg until incorporated. Stir in just enough water to bring the mixture together into a soft dough. 4 Turn the dough out onto a work surface dusted with flour and knead for about 10 minutes until it is smooth and elastic. Place in a bowl, cover with a tea towel or cling film and leave to rise in a warm spot for about one hour or until doubled in size. 5 Knock back the dough and divide into about 18-20 balls. Place on a baking tray lined with parchment paper and leave to rise again for about 20 minutes until doubled in size. 6 Preheat the oven to 220ËšC/200ËšC fan/ gas mark 7. Whisk together the flour and syrup for the topping until smooth. Transfer to a piping bag, or into a plastic bag with a small corner snipped off. Pipe a cross onto the top of each bun. 7 Bake for 15 minutes until golden. Serve warm.
Per Serving 173kcals, 4g fat (2.3g saturated), 29.9g carbs, 5.1g sugars, 4g protein, 1g fibre, 0.153g sodium
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Easy Food 89
24/03/2017 10:30
S
R
T
OU
N C O R M E H FO T
s ha Lo h t ng ou e laz s t n cre y day as ica r t e s ate m ha d a and sweet w he A ort arm nights, t w rich at’s and d elicious food history th
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APRIL 2017
24/03/2017 10:30
cooking for fun American cuisine
What defines an scuit? American itsbiare similar to
American biscu ch softer rather scones, but are mu sp on the than browned and cri ually served as outside. They are us to chicken and an accompaniment rved with white, roasts, and often se peppery gravy.
What's in a name?
Chicken-fried steak is the term for steak that is coated in batter, then fried until crisp — exactly as you would do when making Southern fried chicken!
Chicken-fried steak with biscuits and gravy
5 Use a round cutter to stamp out the biscuits. Place on a baking tray and bake for 12 minutes or
Serves 8, with extra biscuits
until just golden. Keep warm.
8 x 120g round steaks 300g plain flour, plus 2 tbsp 1 tsp black pepper 500ml buttermilk ½ tsp garlic powder ½ tsp paprika ½ tsp onion powder 1 tsp salt 60ml vegetable oil, plus more if needed 1l whole milk 5 spring onions, sliced
film and pound with a meat tenderiser or a rolling
6 Place the steaks between two sheets of cling pin until thin. 7 Combine the 300g of flour and half of the black pepper in a wide bowl, then pour the buttermilk into a separate wide bowl. 8 Mix together the garlic powder, paprika, onion powder and half of the salt. Sprinkle the seasoning mixture all over the steaks. 9 Dip the steaks into the buttermilk, then coat in the flour. Repeat once until well coated. 10 Heat the oil in a large frying pan over a medium-high heat. When the oil is hot, add two
For the biscuits: 1 x 7g package of fast-acting yeast 120ml lukewarm water 620g plain flour 1 tsp bicarbonate of soda ½ tsp salt 1 tbsp baking powder 2 tbsp sugar 180g cold butter, cubed
of the steaks and cook for 5-6 minutes per side
500ml buttermilk
13 Slowly whisk in the whole milk until the
until browned. Remove from the pan and drain on a plate lined with kitchen paper. Repeat with the remaining steaks and add more oil, if needed. Keep warm. 11 Keep the pan on the heat and whisk in the two tablespoons of flour, scraping up any brown bits. 12 Reduce the heat to medium and cook, stirring frequently, until the flour is browned. mixture is smooth. Season with the remaining salt
1 Preheat the oven to 200˚C/180˚C fan/gas mark
and pepper. Reduce the heat to low and sprinkle
6. Dissolve the yeast for the biscuits in the warm
over the spring onions. Cover the pan with a lid, or
water and set aside.
a sheet of foil, and simmer for 10-15 minutes until
2 Sift the flour, bicarbonate of soda, salt, baking
thickened.
power and sugar into a mixing bowl.
14 Split the warm biscuits in half and top with the
3 Rub in the butter with your fingertips until the
chicken-fried steak and drizzle with gravy.
mixture is crumbly. 4 Stir in the yeast and buttermilk until the mixture comes together as a dough. Turn out onto a floured
Per Serving 979kcals, 36.3g fat (17.6g saturated), 105.5g carbs, 15.8g sugars, 35.3g protein, 3.5g fibre, 1.006g sodium
surface and roll out until it is about 2cm thick.
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Easy Food 91
24/03/2017 10:31
Collard greens
powder, onion powder, paprika and Tabasco.
Serves 4
Reduce the heat to medium and simmer for one hour.
400g ham fillet ½ tbsp salt 1 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tbsp Tabasco 400g kale 1 tbsp butter 1 Bring three litres of water to a boil in a large
2 Wash the kale thoroughly. Remove the stems that run down the center. Slice the leaves and place in the pot with the ham. Cook for 1½ hours until the kale is very wilted. 3 Drain the water and shred the ham using two forks. Stir in the butter and serve warm.
Eat your greens!
Collards are part of the cab bage family and are a culinary staple in the South, where they're traditionally cooked in a long, slow braise. Collards are usually paired with ham hocks and other pork for flavour and richness. In Ireland, kale would be the most similar to collards for the purposes of replicat ing this classic recipe.
Per Serving 208kcals, 11.6g fat (4.8g saturated), 15.9g carbs, 0g sugars, 19.9g protein, 3.2g fibre, 2.241g sodium
pot and add the ham, salt, black pepper, garlic
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CHRISTMAS ANNUAL APRIL 2016 2017
24/03/2017 10:31
make cooking it healthy for fun eating American for wellness cuisine
Shrimp and grits
2 Remove the pan from the heat and stir in the
Serves 6
butter. Thin it out with a little cream, if needed,
750ml milk 750ml cream, plus extra if needed 160g polenta (or ground cornmeal) 2 tbsp butter Salt and black pepper
3 Heat the oil in a deep frying pan over a
Per Serving 817kcals, 48g fat (41.2g saturated), 41.2g carbs, 9.5g sugars, 53g protein, 1.6g fibre, 1.633g sodium
and season with salt and pepper. medium heat. Cook the onion and garlic for two minutes until soft. 4 Add the sausage and cook until it has browned and released some fat into the pan. 5 Stir in the flour until combined, then slowly
For the shrimp: 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 400g spicy Italian or chorizo sausage, cut into chunks 4 tbsp plain flour 500ml chicken stock 2 bay leaves 700g raw king prawns, peeled and deveined ¼ tsp cayenne pepper Tabasco, to taste Juice of ½ a lemon Salt and black pepper 2 tbsp fresh parsley, finely chopped 4 spring onions, sliced
whisk in the stock until smooth. Add the bay leaves and bring to a simmer. 6 Add the prawns and cook for 2-3 minutes until they are pink and the gravy is smooth. 7 Season with cayenne pepper, Tabasco, lemon juice, salt and pepper. Stir in the parsley and spring onions. 8 Spoon the grits into a wide bowl and top with the shrimp and gravy. Serve immediately.
1 Warm the milk and cream in a saucepan over a medium-high heat, stirring frequently. Slowly whisk in the polenta. When it starts to bubble, reduce the heat to medium-low and simmer, stirring frequently, for 10-15 minutes until smooth and thick.
Grits vs.polenenceta
What's the differ lenta? between grits and po ts are made from Both polenta and gri eal — dried corn stone-ground cornm into smaller, coarse that’s been ground ern grits and bits. However, South ditionally made Italian polenta are tra es of corn, and from two different typ ent specifications. are ground to differ relatively slim, The differences are ment with grits so feel free to experi ta. recipes using polen
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Easy Food 93
24/03/2017 10:33
Hushpuppy dhiwistthora fiysh
Traditionally serve shpuppies fry or barbecue, hu llop of fried do are essentially a ured with onions avo fl cornmeal batter, One theory as to and cayenne pepper. their memorable how they acquired ern fishermen moniker is that South rs would fry scraps and Civil War soldie xture (possibly of basic cornmeal mi their own fried leftover batter from to their dogs with dinners) and feed it sh, puppy." the command to "hu
Crab hushpuppies Serves 4
EF120_90-96_Southern Comfort.indd 94
medium-high heat to come 5cm up the sides. 2 Combine the polenta, flour, baking powder,
Vegetable oil, for frying 160g polenta 120g plain flour 1 tsp baking powder 1 tsp salt 1 tsp garlic powder ½ tsp bicarbonate of soda ½ tsp cayenne pepper 2 large eggs, beaten 120ml buttermilk 120g sour cream 3 spring onions, finely chopped 4 streaky bacon rashers, cooked and crumbled 400g crabmeat
94 Easy Food
1 Heat enough oil in a saucepan over a
salt, garlic powder, bicarbonate of soda and cayenne pepper in a mixing bowl. 3 In a small bowl, whisk the eggs, buttermilk and sour cream. Stir into the dry ingredients until just combined. Fold in the spring onions, bacon and crabmeat. 4 Dip a tablespoon into some water, then use it to scoop balls of the polenta mixture. Drop them carefully into the hot oil and fry for 3-4 minutes per side until golden brown. Serve with coleslaw or dipping sauce.
Per Serving 540kcals, 15.5g fat (6.8g saturated), 75.6g carbs, 8.9g sugars, 23.9g protein, 3g fibre, 1.959g sodium
CHRISTMAS ANNUAL APRIL 2016 2017
24/03/2017 10:32
cooking for fun American cuisine
Classic pecan pie
2 Add the egg and stir together until
remove the beans and parchment paper and
Serves 8
combined, adding the water if necessary to
bake the shell for another 10 minutes.
loosen the dough.
8 Meanwhile, combine the butter, brown
160g plain flour 2 tsp sugar ¼ tsp salt 120g cold butter, cubed 1 egg, lightly beaten 1-2 tbsp cold water
3 Turn the dough out onto a work surface
sugar, golden syrup and salt in a saucepan
and shape into a disc. Wrap in cling film and
over a medium heat. Bring to a boil and cook,
refrigerate for at least 30 minutes.
stirring constantly, for 1-2 minutes.
4 Roll the dough out on a floured work
9 Stir in the pecans, whiskey and vanilla. Set
surface until it is about 30cm in diameter and
aside for five minutes to cool slightly, then
about the thickness of a one Euro coin.
whisk in the eggs until smooth.
5 Use the dough to line a 23cm pie dish,
10 Reduce the temperature to 180˚C/160˚C
For the filling: 220g pecans 80g butter 200g light brown sugar 200g golden syrup ½ tsp salt 1-2 tbsp whiskey 2 tsp vanilla extract
trimming the edges so there is about a 3cm
fan/gas mark 4. Pour the filling into the warm
overhang on the sides. Tuck the overhanging
pie shell and bake for 40-45 minutes until the
dough underneath itself to form a thick edge
edges are set but the centre is still slightly
that is even with the rim. Transfer the dish to
loose. If the edges get very dark, cover them
the freezer for 20 minutes.
with foil halfway through baking. Cool the pie
6 Preheat the oven to 200˚C/180˚C fan/gas
on a wire rack and serve slightly warm or at
mark 6. Place the pecans on a tray and spread
room temperature.
3 eggs, lightly beaten
minutes, tossing halfway through. Remove
out to an even layer. Toast in the oven for 5-7 from the oven and chop roughly when cooled.
1 Sift the flour, sugar and salt into a mixing
7 Place a sheet of parchment paper over the
bowl. Use your fingertips to rub in the butter
pie shell and fill with baking beans, dried
until crumbly.
beans or rice. Bake for 20 minutes, then
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EF120_90-96_Southern Comfort.indd 95
Per Serving 654kcals, 42.3g fat (15.5g saturated), 64.4g carbs, 33.3g sugars, 33.3g protein, 3.5g fibre, 0.442g sodium
Easy Food 95
24/03/2017 10:33
Sweet tea
medium heat. Cook, stirring occasionally, for
Serves 4-6
4-6 minutes until the sugar has completely dissolved. Remove from the heat.
3l cold water 8 tea bags ½ a lemon, sliced
2 Bring the water for the tea to a boil. Remove from the heat, pour into a pitcher and steep the tea bags for five minutes. 3 Remove the tea bags, then stir in the simple
For the simple syrup: 250ml water
syrup until combined. Add the lemon slices, refrigerate until chilled and serve over ice.
200g caster sugar 1 Combine the water and sugar for the simple syrup in a small saucepan over a
96 Easy Food
EF120_90-96_Southern Comfort.indd 96
Per Serving 99kcals, 0g fat (0g saturated), 26.5g carbs, 25g sugars, 0g protein, 0g fibre, 0.015g sodium
x
APRIL 2017
24/03/2017 10:33
kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
98-106 IN THIS SECTION
GET INTO THE SWING OF SPRING P98
April is the perfect time to start growing your own produce
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EF120_XX Intro Pages.indd 97
BABY BITES P100 Let your little ones explore nutritious and delicious new foods with these easy recipes
EASY JUNIORS P105
These cute chocolate nests are perfect for any Easter party
Easy Food 97
24/03/2017 11:23
Home Economics Masterclass
GET INTO THE
swing of spring Stephanie Cogavin of Colรกiste Chroabh Abhann, Co. Wicklow, says April is the perfect time to start growing your own produce
98 Easy Food
EF120_98-99_Home Ec.indd 98
APRIL 2017
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kids’ kitchen home ec
Stephanie Cogavin WHY GROW YOUR OWN PRODUCE? Growing your own food is easy, rewarding and inexpensive. You have full control over the growth of your vegetables, meaning that you can be guaranteed that your produce is organic and free from chemicals and pesticides.
SO WHERE TO START? Preparation is key. Vegetables need sunshine to help them grow and ripen, so choose a sunny area that isn’t too exposed to wind. Start by using a fork or rake over the soil, breaking up large clods of earth and removing large stones and weeds. This will help the seeds to take root. The best vegetables will grow in nutritious soil, so use organic waste from your compost bin that is rich in nutrients. If you don’t compost regularly, start with fruit and vegetable peelings, eggshells and used teabags.
WHAT ARE YOU GOING TO GROW? There is a huge variety of vegetables that can be sown in spring to be ready for harvest in a few months. SOW IN MARCH/EARLY APRIL
SOW IN APRIL
Spring onion
LEEK AND POTATO SOUP Serves 4 1 onion, chopped 2 large leeks, washed, trimmed and chopped 1 garlic clove, crushed A small handful of fresh parsley, chopped 1 stick of celery, chopped 1 large potato, peeled and chopped 600ml vegetable stock 1 tbsp sunflower oil 1 Heat the oil in a large pot over a medium heat. Cook the onion, leeks, garlic and half of the parsley for 3-4 minutes, stirring occasionally, until soft. HARVEST TIME May
Rocket
May
Radish
May
Coriander
June Beetroot
Broccoli
July July
Sugar Snaps
July
Cabbage
August
Celery
August
Leeks
August
Pak choi
June and August Carrots
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EF120_98-99_Home Ec.indd 99
October
2 Add the celery and potatoes and cook, stirring, for two minutes. 3 Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 25 minutes until the potato is tender. 4 Use a stick blender to whizz your soup to your desired consistency. 5 Serve the soup topped with the remaining fresh parsley. Per Serving 150kcals, 4.2g fat (0g saturated), 26.2g carbs, 4.2g sugars, 3.5g protein, 3.7g fibre, 0.506g sodium
x
Top tips
If it is your first time planting, you might decide to stay away from root vegetables as these need more space and attention compared to lettuce, garlic and herbs. Watch out for slugs and don’t let the weeds take control. Regularly check and water accordingly. To have year-on-year success in the garden, it is important to rotate your beds. Grow something new next year and allow the soil to breathe, as otherwise it can become deficient in specific minerals needed for growth. Don’t be deterred by limited space. A bright kitchen window sill is an ideal location for growing herbs such as rosemary, parsley and coriander, as it provides heat and light.
Easy Food 99
24/03/2017 10:34
Let your little one explore nutritious and delicious new foods with these easy recipes
www.babyledfeeding.com
www.gillbooks.ie
CATEGORY PARENTING/COO
Book Cover FINAL.indd
100 Easy Food
EF120_100-103_Baby Cookbook.indd 100
KERY
Cover design by Sweet! Design Studio Cover image Oscar © Aileen Cox Blundell
All Pages
APRIL 2017
24/03/2017 10:35
AILEEN COX BLUNDELL
Gold Winner Best Irish Parenting Blog and Best Irish Food and Drink Blog - Irish Blog Awards 2016
BABY-LED FEEDING
Baby BITES
There is growing recognition that baby-led weaning is the healthiest way for children to develop a love of good food. In this beautifully photograph ed book, mother of three Aileen Cox Blundell shares over 150 delicious, healthy recipes she has successfully used to wean her own children this way. Moving away from the traditional puree approach, The Babyled Feeding Cookbook advocates offering baby the same food all the family eat in bite-size pieces. It allows babies to take control and regulate their own appetite, using their natural abilities to explore taste, texture, colour and smell and helps to develop hand-eye coordinatio n and chewing. Among the delicious salt-and-refi ned-sugar-free recipes you’ll discover are Three-Ingre dient Banana Pancakes, Sweet Potato Super Muffins, Tuna and Quinoa Fish Cakes, Avocado Pasta, Chicken Korma Pies, Buddah Bowls and treats like Frozen Yogurt Buttons and Aileen’s healthy version of a Wibbly Wobbly Wonder! Aileen also includes advice for how to get started when your baby is read to be weaned. Wave goodbye to weekend’s lost to pureeing and cooking separate meals. With The Baby-Led Feeding Cookbook you can enjoy watching your baby effortlessl y develop a happy relationsh ip with food for life!
kids’ kitchen baby food
BABY-LED FEEDING
THE
BABY-LED FEEDING COOKBOO
K
A new healthy way of eating for your baby that the whole family will love!
AILEEN COX BLUNDELL
150 &
OVER
SALT FREE
REFINED
SUGAR FREE
RECIPES!
AILEEN COX BLUNDELL
With a foreward by Roisin Gowan - Registered Senior Paediatric Dietician
Recipes and images from The BabyLed Feeding Cookbook By Aileen Cox Blundell Published by Gill Books €19.99/£18
09/01/2017 16:12
This book provides nutritious recipes free from refined sugar and salt, and aimed at starting your child on a lifelong food adventure. Baby-led feeding works from the same principles as baby-led weaning. It begins when your little one is around the six-month mark and has started to show signs of being able to pick up food; but with baby-led feeding, your baby eats what you eat.
SUPER�QUICK TOMATO SOUP Serves 2 adults and 2 children “Nothing beats a warm, delicious soup that takes less than 15 minutes to prepare, including blending and pouring into bowls. The smooth texture of this soup is like a hug in mug. Deliciously warming and full of goodness.” 2 tbsp olive oil 2 red onions, chopped 2 garlic cloves, crushed 4 tbsp unsalted tomato purée 2 x 400g tins of plum tomatoes 1 litre homemade vegetable stock Black pepper, to season 1 tbsp fresh oregano, chopped 1 tbsp fresh parsley, chopped 125ml natural yoghurt 1 Heat the olive oil in a large saucepan over a medium heat, then add the onions. Cook for about eight minutes until sweet and caramelised. Add the garlic and cook for a further 2-3 minutes. 2 Add the tomato purée, tins of tomatoes and stock to the saucepan and stir well. Season with pepper, then turn the heat down to low. 3 When the soup starts to bubble, remove from the heat, add the oregano and 3/4 of the parsley and then, using a stick blender, blend
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EF120_100-103_Baby Cookbook.indd 101
until smooth and creamy. 4 Serve with a little natural yoghurt and the rest of the fresh parsley scattered on top. Per Serving 177kcals, 9.3g fat (1.9g saturated), 21.9g carbs, 14.6g sugars, 5.8g protein, 4.6g fibre, 0.867g sodium
VEGGIE BREAD Serves 2 adults and 2 children “Bread is a staple food in most Irish households and my kids would live on the stuff if we let them. This bread, however, is one that I wouldn’t mind if they ate every day, as it is jam-packed with good, nourishing ingredients. It is delicious eaten with hummus and tastes so yummy they’ll never guess it’s so good for them!” 70g spinach 180g cauliflower, roughly chopped 180g broccoli, roughly chopped 2 small carrots, roughly chopped A small bunch parsley
200g spelt flour 1 tsp bicarbonate of soda 3 eggs Ground pepper, to season 1 Preheat oven to 180˚C/160˚C fan/gas mark 4. Add the spinach, cauliflower, broccoli, carrot and parsley to a food processor and pulse until they resemble breadcrumbs. (You may have to do this in batches if you have a small food processor.) 2 Put the blitzed vegetables into a large bowl, then add the flour, bicarbonate of soda, eggs and pepper and stir until totally combined. 3 Turn onto a 35 x 23cm baking tin lined with parchment paper and flatten with the back of a spoon. Bake for about 25 minutes or until it has set. 4 Allow it to cool fully, then flip over and peel off the paper. Cut into fingers. Per Serving 261kcals, 4.5g fat (1.2g saturated), 45.8g carbs, 3.9g sugars, 14g protein, 9.7g fibre, 0.429g sodium
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102 Easy Food
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kids’ kids’ kitchen kitchen baby xxxxxxx food
SAUSAGE PATTIES WITH APPLE AND PORK Makes 24 “Store-bought sausages can be full of additives and also high in salt, so I wanted to make a healthy version. I shaped these into small patties so they are safe for little mouths and the perfect size for little hands.” 320g lean pork mince ¼ tsp ground cumin 2 tsp thyme, finely chopped 2 tsp rosemary leaves, finely chopped ¼ tsp ground black pepper 1 egg 4 tbsp breadcrumbs 50g apple, grated Rapeseed oil, for frying 1 Add all of the ingredients except the oil to a bowl and mix really well. 2 Using your hands, shape tablespoons of the mixture into small patties and flatten down slightly. 3 Heat some rapeseed oil in a pan over a medium heat and gently fry the patties on each side until golden. You can also grill them until golden and cooked through. 4 Serve with toast and a green smoothie for a delicious breakfast. Per Serving 32kcals, 1.4g fat (0g saturated), 1.6g carbs, 0.6g sugars, 3.3g protein, 0g fibre, 0.011g sodium
x
YUMMY SCRUMMY IN MY TUMMY GUMMIES Each recipe makes about 100 gummies “These little gummies are made using only fresh fruit, vanilla and gelatine. They are softer than the regular shop-bought kinds and contain only sugar from the fruit, making them the healthiest jelly you could possibly give your baby.” For mango gummies: 1 medium ready-to-eat mango, peeled and stone removed 60ml lemon juice, freshly squeezed 2 tsp vanilla extract 3 tbsp grass-fed gelatine For blackberry gummies: 250g blackberries 60ml lemon juice, freshly squeezed
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EF120_100-103_Baby Cookbook.indd 103
2 tsp vanilla extract 3 tbsp grass-fed gelatine 1 Place your chosen fruit in a blender with the lemon juice and vanilla extract. Blend until completely smooth and silky. The mixture should measure roughly 250ml — if it measures more, leave the excess aside. If using blackberries, sieve the mixture to remove the seeds. 2 Pour the fruit mixture into a saucepan and heat until it starts to bubble. It is important not to boil it, as this will destroy the vitamin C. Stir
thoroughly to make sure the entire mixture is hot, then remove from the heat. 3 Sprinkle over the gelatine and whisk slowly until it is completely dissolved. 4 Pour into sweet moulds and then place in the refrigerator until completely set. Store in the fridge in an airtight jar — they will last for four days (if you hide them from the kids).
Per Serving 39kcals, 0.3g fat (0g saturated), 7.9g carbs, 6.3g sugars, 0.7g protein, 1.9g fibre, 0.003g sodium
x Easy Food 103
24/03/2017 10:35
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EF120_104_Mums online_Ad.indd 104
24/03/2017 10:38
kids’ kitchen easy juniors
EASTER NESTS
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EF120_105-106_Easy Juniors.indd 105
Easy Food 105
24/03/2017 10:39
juniors
:-)
Easy Food
ep! and ke Cut out
1
2
3
4
5
6
These cute chocolate nests are perfect for any Easter party
Easter nests Makes 24
400g milk chocolate, broken into chunks 180g shredded wheat cereal, crushed 4 x 100g bags of mini chocolate eggs 1 Place the chocolate in a small bowl. Set the bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. 2 Allow the chocolate to melt, stirring it gently every minute or so until it is smooth and melted. 3 Remove the bowl from the heat and add the crushed shredded wheat cereal to the melted chocolate. Stir until the cereal is coated in the chocolate. 4 Spoon the mixture into 24 cupcake cases. 5 Use the back of a teaspoon to press into their centres, making them into nest shapes. 6 Place three mini chocolate eggs inside each nest. Refrigerate for at least two hours until they are set. Per Serving204kcals, 10.7g fat (6.8g saturated), 25.9g carbs, 17.5g sugars, 3.2g protein, 2.1g fibre, 0.024g sodium
106 Easy Food
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APRIL 2017
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
108-120 IN THIS SECTION
PACK A PROTEIN PUNCH P108 These easy meals will ensure you're getting enough of that allimportant protein
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EF120_XX Intro Pages.indd 107
OH MY GOODNESS! P114 Blogger Aoife Howard shares her recipe for a tasty, four-ingredient healthy dessert
GLUTEN MORGEN! P116
Wake up to a tasty and gluten-free breakfast with these quick recipes
Easy Food 107
24/03/2017 11:24
Pack a
PROTEIN PUNCH
These easy meals will ensure you get enough of that all-important protein
Crustless protein-packed quiche Serves 6-8
1 Preheat the
Olive oil, for greasing and cooking 12 eggs 450g cottage cheese 120ml milk 40g plain flour 1 tsp baking powder 1 tsp dried parsley ¼ tsp dried thyme 250g Cheddar, grated Salt and black pepper ½ an onion, finely chopped 1 courgette, halved lengthwise and sliced 250g mushrooms, sliced 200g frozen peas, thawed 1 tomato, deseeded and thinly sliced
to 200˚C/180˚C fan/gas mark
108 Easy Food
EF120_108-112_High Protein.indd 108
oven 6 and lightly grease a baking dish with oil. 2 In a large bowl, whisk the eggs until fluffy. Add the cottage cheese, milk, flour, baking powder, parsley, thyme, three-quarters of the Cheddar and some salt and black pepper. 3 Heat some oil in a large pan over a
remaining Cheddar and the slices of tomato.
medium-high heat and cook the onion,
5 Bake in the centre of the oven for
courgette and mushrooms with a pinch of
15 minutes, then reduce the heat to
salt and pepper salt for 5-6 minutes or until
180˚C/160˚C fan/gas mark 4. Bake for
softened. Remove from the heat and allow
another 50 minutes or until the eggs are set
to cool for 2-3 minutes.
and the quiche is golden brown on top.
4 Stir the cooked vegetables and the peas
Per Serving 261kcals, 10.5g fat (4.3g saturated), 14.6g carbs, 4.4g sugars, 27.5g protein, 2.3g fibre, 0.546g sodium
into the egg mixture. Pour everything into the prepared dish and top it with the
APRIL 2017
24/03/2017 10:43
make it healthy! protein-packed meals
OODS OTEIN F HIGH-PR na rkey Tu n and tu rk Chicke o P ef fish Be White yoghurt k e re G Cheese Lentils Beans Eggs e damam peas E Green rs e tt u nd nut b Nuts a oa in u Q Tofu
Sweet sticky pork with lentil salad Serves 4 200g dried lentils, rinsed 2 tbsp balsamic vinegar 2 tbsp brown sugar 3 tbsp olive oil 500g pork tenderloin Salt and black pepper 1 apple, thinly sliced 1 celery stalk, thinly sliced 4 tbsp fresh parsley, chopped Juice of ½ a lemon 1 Preheat the oven to 200˚C/180˚C fan/gas
basting occasionally with the
mark 6. Bring one litre of water to a boil in a
balsamic glaze.
large saucepan.
6 Transfer the pork to a plate, tent
2 Add the lentils and simmer for 20-30
loosely with tin foil and allow to rest
minutes, stirring occasionally, until tender.
for 8-10 minutes.
Drain, rinse under cold water and set aside.
7 In a bowl, toss the cooked lentils with
3 In a small bowl, combine the balsamic
the apple, celery, parsley, lemon juice,
vinegar and brown sugar.
remaining olive oil and some salt and pepper.
4 Heat one tablespoon of the oil in a large
8 Divide the lentil salad between plates.
ovenproof pan over a medium-high heat. Pat
Slice the pork and place on top of the lentil
the pork dry with kitchen paper and season
salad. Drizzle over any juices released from
with salt and pepper. Add the pork to the pan
the pork and serve immediately.
and brown on all sides.
Per Serving 498kcals, 15.7g fat (3.2g saturated), 43g carbs, 11.5g sugars, 46g protein, 16.9g fibre, 0.123g sodium
5 Transfer the pan to the oven and roast the pork for 10-12 minutes until cooked through,
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EF120_108-112_High Protein.indd 109
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Easy Food 109
24/03/2017 10:43
Salade Niçoise with fresh tuna Serves 4 300g baby potatoes 1½ tbsp Dijon mustard 5 garlic cloves, crushed 1½ tbsp red wine vinegar 100ml extra-virgin olive oil, plus extra for brushing Salt and black pepper 300g green beans, trimmed and halved crosswise 1 yellow pepper, deseeded and chopped 2 ripe tomatoes, deseeded and chopped
1 red onion, thinly sliced 150g pitted black olives 450g fresh tuna 200g mixed dark leafy greens, such as baby spinach, baby kale, watercress or
5 Add the green beans, pepper, tomatoes,
rocket
some oil and season with a little salt and
red onion and olives to the potatoes and dressing. Stir gently to coat everything. 6 Heat a large heavy pan over a high heat until very hot. Brush the tuna steaks with black pepper. Cook the tuna steaks in the
1 Place the potatoes in a saucepan, cover
hot pan for 2-3 minutes per side until lightly
with cold water and bring to a boil over a
browned but still pink on the inside.
high heat. Cover with a lid and boil for 10-15
7 Remove the tuna to a plate and tent
minutes until the potatoes are tender but
loosely with foil. Rest for five minutes, then
still slightly firm when pierced with a fork.
slice the tuna.
Drain and set aside.
8 To serve, line a large serving plate with the
2 In a large bowl, combine the mustard,
mixed leaves. Place the dressed potatoes
garlic, vinegar, olive oil and some salt and
and vegetables in the centre and top with
black pepper. Whisk until well combined.
the sliced tuna. Serve immediately.
3 When the potatoes are cool enough to handle, slice them and toss in the dressing. 4 Blanch the green beans in boiling water for 2-3 minutes, then drain and run under cold
Per Serving 596kcals, 36.8g fat (6g saturated), 31.1g carbs, 5g sugars, 39.9g protein, 8.8g fibre, 0.543g sodium
water for a few seconds.
MAKE IT YOURS: For a more budget-friendly option, swap the tuna steaks for tinned tuna. If making this for a packed lunch, simply keep the dressing separate until assembly.
110 Easy Food
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CHRISTMAS ANNUAL APRIL 2016 2017
24/03/2017 10:44
make it healthy! protein-packed meals
MAKE IT YOURS: If you prefer, swap the turkey for lean chicken, pork or beef mince.
Turkey lettuce wraps Serves 4 For the peanut sauce: 1cm piece of fresh ginger, peeled 1 garlic clove, peeled 130g crunchy peanut butter 1 tsp hot sauce 1 tbsp honey ½ tbsp soy sauce ½ tsp fish sauce Juice of 1 lime 50ml coconut milk For the lettuce cups: ½ tsp olive oil 3 garlic cloves, crushed 500g lean turkey mince ½ tsp dried chilli flakes ½ tsp fish sauce 2 carrots, grated 100g red cabbage, shredded 3 spring onions, chopped A handful of bean sprouts
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EF120_108-112_High Protein.indd 111
To serve: 2 heads of Little Gem lettuce, leaves separated Fresh coriander, chopped
Pamela Porter “I cooked these for my husband and kids. There are quite a lot of ingredients to assemble, but most of them are store-cupboard staples. While it is time-consuming to prep all of the ingredients, the recipe itself is easy to make and it’s just one for the weekend when I have a bit more time. I would happily serve this as a starter at a sit-down dinner party as the bursts of flavour are fabulous. We added more hot sauce to the peanut sauce for a little more kick. I served it in lettuce leaves, but thought cabbage leaves might be better giving more of a crunch. It's really tasty and we all loved it.”
1 Place the ginger and garlic in the bowl of a food processor and whizz until finely
completely cooked throughout, breaking up
chopped. Add the remaining ingredients for
any lumps with a wooden spoon.
the peanut sauce and whizz until smooth.
4 Stir in the grated carrots, red cabbage,
Adjust the sauce to your liking with extra
spring onions and bean sprouts. Cook for 1-2
lime juice, coconut milk, hot sauce or fish
minutes until slightly softened.
sauce. Transfer to a bowl and set aside.
5 Serve the turkey mixture in the lettuce
2 To make the turkey filling, heat the olive
cups with a drizzle of peanut sauce and
oil in a large pan over medium-high heat.
some chopped coriander.
Cook the garlic for 30 seconds, then add the
Per Serving 396kcals, 20.8g fat (6.3g saturated), 24.2g carbs, 12.5g sugars, 33.2g protein, 7.6g fibre, 0.438g sodium
turkey mince, chilli flakes and fish sauce. 3 Cook for 5-6 minutes until the turkey is
x
Easy Food 111
24/03/2017 10:44
Cheesy tofu nuggets
mark 6 and lightly grease a baking tray with oil.
Serves 4
4 In a shallow bowl, stir together the flour,
50g quinoa, uncooked 1 x 400g package of extra-firm tofu Olive oil, for greasing 4 tbsp plain flour ¼ tsp garlic powder ¼ tsp onion powder ¼ tsp salt 1 egg 125g ball of fresh Mozzarella, sliced 3 tbsp Parmesan, grated 250ml tomato sauce, warmed
5 Whisk the egg in a second shallow bowl and
garlic powder, onion powder and salt. place the cooked quinoa in a third. 6 Cut the tofu into eight slices. 7 One piece at a time, dredge the tofu in the flour mixture, then dip it into the egg until coated. Shake off any excess egg, then coat the tofu in the quinoa, pressing it on firmly. 8 Transfer the coated tofu onto the prepared baking tray. 9 Divide the pieces of Mozzarella evenly over the tops of the tofu pieces, then sprinkle over the Parmesan.
To serve:
10 Bake for 15-20 minutes or until the cheese is
Peas
melted and the quinoa is crispy.
How much protein do we n d?
r body How much protein you range of a on s requires depend ight and we , age factors including nded me om rec activity level. The with son per e rag amount for an ave 0.8 is le sty life a largely sedentary gram of body grams of protein per kilo roughly 56 as out weight. This works e man rag ave grams per day for the for the day per (70kg) and 46 grams . average woman (57kg)
11 Remove from oven and drizzle with the 1 Cook the quinoa according to the package
tomato sauce. Serve with green peas for an
instructions.
added protein boost.
2 Wrap the tofu in a clean tea towel and place under something heavy (like a cast iron pan or baking dish) to squeeze out excess moisture. 3 Preheat the oven to 200˚C/180˚C fan/gas
112 Easy Food
EF120_108-112_High Protein.indd 112
Per Serving 238kcals, 10.2g fat (3.9g saturated), 20.2g carbs, 3.5g sugars, 19.2g protein, 3g fibre, 0.672g sodium
MAKE IT YOURS: You can also use this quinoa coating and cheesy topping for chicken strips — just bake them for 25 minutes and ensure they are completely cooked throughout before serving.
CHRISTMAS ANNUAL APRIL 2016 2017
24/03/2017 10:47
Y L N O
5 9 . 5 €
100% IRISH
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EASY PALEO MEALS QUICK-FIX DIN N AND DESSER ERS TS EXPERT ADV ICE GLUTEN-FRE FOR E LIVING
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Goodness! OH MY
Blogger Aoife Howard shares a tasty — and four-ingredient — healthy dessert
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make it healthy dessert
beneficial effect on eye health. Avocados are technically fruits; however, unlike other fruits, avocados are rich in monounsaturated fat (or “good fat”), which has been shown to help lower levels of LDL (also known as “bad cholesterol”).
F
ew things can bring as much delight to both adults and children as chocolate. Chocolate cake, cookies, bars, ice cream, drinks, spread; the variations are endless. In a world of innumerable chocolate permutations, my favourite has to be one of the simplest: chocolate mousse. Nothing can surpass the unadulterated indulgence of a gloriously rich chocolate mousse. Its beauty lies in its simplicity; it is, in effect, a pot of thick, creamy and dreamy chocolate. For me, chocolate mousse is reminiscent of the simple joy of eating chocolate spread straight from the jar with a spoon. While this mousse is pure indulgence, it’s also deceptively nourishing. Not only is this mousse a super food for its moodenhancing ability, but it’s also packed with nutritious ingredients like cacao, almond milk and the secret ingredient: avocado! My love of avocado cannot be limited to just breakfast, lunch and dinner. Avocados turn this mousse into the most delicious and lusciously thick pot of chocolate heaven. Their silky smooth texture makes the perfect base and also lends a wonderful sheen to the finished product. Don't worry, the finished mousse won’t taste at all like avocado, but will retain all of its nutritional goodness.
Serves 6 3 ripe avocados 6-8 tbsp raw honey or maple syrup (to taste) 40g cacao powder A pinch of salt (optional) 60ml unsweetened almond milk To serve: Fresh berries 1 Combine the avocado flesh, honey (or maple syrup) and cacao powder in a blender or food processor. Add a pinch of salt (if desired). 2 Blend for 3-6 minutes, gradually adding the milk and scraping down the sides frequently. You may need to add more milk to thin the mixture, depending on the ripeness of your avocados. 3 Once you have achieved a silky texture, transfer the mousse to individual serving ramekins. Garnish with berries and enjoy! Per Serving 287kcals, 21.1g fat (5g saturated), 29.4g carbs, 17.8g sugars, 3.3g protein, 8.8g fibre, 0.014g sodium
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4-i ng re d
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
This decadent chocolate mousse is one of my favourite dinner party desserts; after all, chocolate is the ultimate crowd pleaser and I have yet to meet someone who can say no to a pot of this creamy cacao delight. With just four ingredients, this dessert is so simple to make (and even easier to devour!) leaving you with plenty of time to spend with guests. Because it is gluten-, dairy-, egg- and refined sugar-free, as well as vegan and paleo, it makes an ideal dessert that caters to almost everyone’s dietary needs. Simply combine the ingredients in the blender, whizz until smooth and voilà! The most difficult part is simply trying not to eat it all as you make it.
4-ingredient chocolate avocado mousse
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Avocados are nutritional powerhouses, offering over 20 different vitamins and minerals including potassium — which plays a crucial role in blood pressure regulation — and lutein, which has a
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Gluten morgen! Wake up to a tasty — and gluten-free — breakfast with these quick recipes
French toast bake Serves 8 16 slices of gluten-free bread, halved on a diagonal 150g brown sugar 120g butter, melted, plus extra for greasing 6 eggs 250ml milk 1½ tsp vanilla extract ½ tsp ground cinnamon
To serve: Icing sugar Maple syrup 1 Grease a rectangular baking dish with butter. Place half of the bread slices into the bottom of the dish. 2 Whisk together the remaining ingredients and pour half of the mixture over the bread. Repeat the layers again. 3 Cover and refrigerate overnight. 4 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Bake, uncovered, for 35-45 minutes until the top is golden and set. 5 Serve warm with a dusting of icing sugar and some maple syrup. Per Serving 405kcals, 20.9g fat (9.5g saturated), 46.5g carbs, 20.2g sugars, 5.4g protein, 3.1g fibre, 0.153g sodium
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make it healthy! breakfast
3-ingredient banana pancakes Serves 2 3 eggs ½ tsp baking powder 3 very ripe bananas Oil, for frying To serve: Banana slices Honey 1 Whisk the eggs and baking powder together in a bowl until combined. 2 Mash the bananas in a second bowl, then
Top tip:es will
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whisk in the egg mixture. 3 Heat some oil in a frying pan over a medium-low heat. Add 1-2 tablespoons of the batter for each pancake, making sure not to crowd the pan. 4 Cook for about two minutes until bubbles form in the centre of the pancake, then flip and cook for another 30 seconds until golden brown. Serve hot with banana slices and a drizzle of honey. Per Serving 313kcals, 14g fat (3.6g saturated), 41.5g carbs, 22.2g sugars, 10.2g protein, 4.6g fibre, 0.095g sodium
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CHRISTMAS ANNUAL APRIL 2016 2017
24/03/2017 11:04
make it healthy! breakfast
One-pan weekend breakfast Serves 4-6 500g potatoes, peeled and cubed ½ a small onion, sliced 8 gluten-free breakfast sausages 2 tsp dried oregano 1 tbsp olive oil 200g button mushrooms, halved 6 eggs To serve: 1 x 400g tin of baked beans 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Add the potatoes, onion and sausages to a roasting tin. Sprinkle over the oregano and oil, then toss gently to combine. Bake for 40 minutes until the sausages and potates are golden brown. 2 Add the mushrooms and cook for another 10 minutes until everything is cooked through and well-browned. 3 Make six gaps in the mixture and crack an egg into each space. Return to the oven for 4-5 minutes or until the eggs are cooked to your liking. 4 Serve hot with warmed baked beans. Per Serving 149kcals, 7.5g fat (1.9g saturated), 15.4g carbs, 1.9g sugars, 6g protein, 2.7g fibre, 0.137g sodium
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Superfood breakfast bowl Serves 4 2½ tbsp olive oil ½ a red onion, finely chopped 1 x 400g tin of black or kidney beans, drained and rinsed 60ml water 1 tsp cumin 2 tsp chilli powder 1 tsp hot sauce, plus extra for serving 100g kale, stems removed and leaves chopped 1 tbsp garlic, crushed Salt and black pepper 4 eggs
Simmer for 20-25 minutes until all the liquid
oil to the pan. Crack in two of the eggs and
has been absorbed. Remove from the heat
cook for 1-2 minutes until the whites are
and fluff with a fork.
nearly set. Cover with a lid and cook for
2 Heat one tablespoon of the oil in a frying
another 1-2 minutes or until the eggs are
pan over a medium-high heat. Add the onion
cooked to your liking. Repeat with the two
and cook for five minutes until softened.
remaining eggs.
3 Add the beans, water, cumin, chilli powder
6 Add a scoop of rice to one side of a bowl,
For the rice: 2 mugs full of water
and hot sauce. Simmer for 5-7 minutes,
then add the kale and beans. Top with an
stirring occasionally. Remove from the pan
egg and add another drizzle of hot sauce to
1 mug full of brown rice
and set aside.
serve, if desired.
4 Heat another tablespoon of oil in the pan 1 Bring the water for the rice to a boil in a
and cook the kale and garlic for 3-5 minutes
small saucepan over a medium-high heat.
until soft. Season with salt and pepper.
Stir in the rice and bring back to a boil, then
Remove from the pan and set aside.
reduce the heat to low and cover with a lid.
5 Increase the heat and add the remaining
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Per Serving 688kcals, 16g fat (3g saturated), 105.8g carbs, 3.1g sugars, 33.2g protein, 18.4g fibre, 0.159g sodium
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Easy Food 119
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Gluten- and dairy-free raspberry almond overnight oats Makes 2
1 Stir together the oats, almond milk, water, chia seeds, honey, raspberries and cinnamon in serving containers. Cover with a lid or cling film and refrigerate for at least five hours, or overnight if possible.
100g pure, gluten-free oats 180ml almond milk, plus more if needed 60ml water 1 tbsp chia seeds 1 tbsp honey 50g raspberries ½ tsp cinnamon 50g flaked almonds
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2 Stir through more almond milk to loosen (if needed), then stir through the almonds before serving.
Per Serving 624kcals, 39.7g fat (21g saturated), 59.4g carbs, 14.3g sugars, 15.5g protein, 14.6g fibre, 0.019g sodium
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CHRISTMAS ANNUAL APRIL 2016 2017
24/03/2017 11:11
All the know-how you need to develop your cooking skills and become an expert in the kitchen
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Tips from the
EASY FOOD TEST KITCHEN The Food Team shares some of our most helpful kitchen tips
“Get into the habit of sharpening your knives each time you use them. A couple of runs on a sharpening steel will keep your knives in good shape, making slicing, chopping and cutting much easier than it would be with a dull blade.” — Caroline, Editor “Mise en place is French for 'put in place.' Before you start cooking, take a few minutes to read through your recipe and prep: chop vegetables, take meat out of the fridge and get all of your ingredients and equipment out of the cupboards. All of this actually saves time in the long run. With everything ready to go, your cooking becomes more efficient, and you never waste time rummaging to find something just when it's needed.” — Jocelyn, Recipe Editor
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"I picked up one cooking tip a while ago that I thought was really cool. It might sound strange, but the best way to peel fresh ginger is with a teaspoon! Simply scrape the skin away using the head of the spoon — it’s much easier than using a knife on the uneven surface, and you lose less of the flesh of the ginger." — Sarah, Sales Manager "I have a few! After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them — this helps to remove the odour. When deep-frying, use long tongs to hold each piece of food just below the surface for five seconds before releasing it into the oil. This will seal the exterior and stop the food from sticking to the pot or the other food. Finally, when baking, always make sure to use butter and eggs at room temperature. — Charisse, Food Stylist
“When I make my own pizza bases, I cook them on both sides in a dry pan before topping them with the tomato sauce, cheese and other toppings. I then finish them off in a 200˚C oven.”— Pauline, Food Stylist “If you’re baking and realise you don’t have an egg to use as an eggwash, use a ‘poor man’s glaze.' Simply stir some sugar into a little milk and brush the mixture on as you would a beaten egg.”— Shannon, Food Stylist “My tip would be to grate butter that is close to frozen over the top of toast, veggies or baked potatoes. This way, you get a nice, even layer of butter that melts quickly, doesn’t need spreading and doesn’t slide off. This also works very well for baking when the ‘rubbing in’ method is required.” — Aga, Photographer
APRIL 2017
24/03/2017 11:13
KITCHEN SKILLS
⅓ OF A CHOPPED CHILLI CONTAINS:
EAT MORE…CHILLI PEPPERS
VITAMIN C, AS FOUND IN CHILLIES, IS A POWERFUL ANTIOXIDANT, IMPORTANT FOR WOUND HEALING AND IMMUNE FUNCTION.
14%
OF THE RDA OF VITAMIN E ⅓ OF A CHOPPED CHILLI CONTAINS:
⅓ OF A CHOPPED CHILLI CONTAINS:
8%
9%
OF THE RDA OF FIBRE
OF THE RDA OF VITAMIN A EATING CHILLIES BOOSTS CIRCULATION AND ACTS AS A BLOOD THINNER, HELPING TO PROTECT AGAINST STROKES.
CAPSAICIN ALSO LOWERS THE RISK OF PROSTATE AND STOMACH CANCER, LOWERS BLOOD SUGAR LEVELS AND REDUCES NASAL CONGESTION.
CAPSAICIN ENCOURAGES THE RELEASE OF ENDORPHINS, HELPING WITH PAIN RELIEF AND PRODUCING A FEELING OF HAPPINESS AND EVEN EUPHORIA.
CHILLIES ARE LOW IN CALORIES BUT FULL OF VITAMINS, MINERALS AND ANTIOXIDANTS.
UNUSUAL INGREDIENTS:.....
Aquafaba
N
ot many foods have their own web pages, but www.aquafaba.com is dedicated solely to the liquid found in tins of chickpeas and beans. The website was registered in 2015 by a software engineer in Indiana, Goose Wohlt. Along with a 45,000-person Facebook group devoted to the liquid, Wohlt chose its name, combining the Latin words for water (aqua) and bean (faba). Aquafaba is the thick liquid that results from soaking or cooking legumes like beans, peas or chickpeas. It is currently being hailed as a miracle ingredient in vegan circles, because it’s turned out to be the ideal egg replacer: natural, cost-effective and virtually indistinguishable from egg whites when used in the right way. It can be used to make superb egg-free versions of meringues, mayonnaise, ice cream, butter, cakes and much more. Sadly, there aren’t many nutritional benefits to aquafaba — just trace amounts of protein — but it’s not bad for you in any way and, for vegans and those with egg allergies, it’s a veritable kitchen miracle.
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5
QUESTIONS TO ASK
BEFORE BUYING A
LARGE APPLIANCE
Make sure to tick these boxes before splurging on that new fridge, freezer, oven or dishwasher.
HOW TO DISINFECT A
SPONGE USING THE MICROWAVE Did you know that your kitchen sponge is one of the dirtiest things in your home? The fact that it’s usually damp makes it a breeding ground for bacteria. Replace your sponge often but, in between, you can easily sanitise it using your microwave. Make sure your sponge is wet or damp, then heat it in the microwave for one minute. The heat will kill 99 percent of lingering bacteria.
WHAT'S MY BUDGET? This seems obvious, but so many shoppers go into the store with an unclear budget and then get carried away. Figure out how much you're willing to spend in total and stick to it.
WHAT ARE THE FEATURES I JUST CAN'T LIVE WITHOUT? Think about your list of must-haves before you start looking at models; are you dead-set on a gas oven or a fridge-freezer combo? This way, you'll have a much easier time narrowing stuff down when you start browsing.
WILL IT FIT? Appliances often look smaller in the vast expanse of the shop floor, so measure the space you have before you start looking. Be sure to measure with doors open, too; just because a dishwasher fits doesn't mean the door has space to open fully. In addition, ensure that there will be enough room to transport the appliance to its new home — will it fit through that doorway?
DOES THE DOOR OPEN THE WAY I WANT? Speaking of doors, does the door on the appliance open on the side that suits your kitchen? If not, you are likely to be annoyed every time you open it.
WILL MY KITCHEN EQUIPMENT AND COOKING HABITS WORK WITH IT? For example, will your existing baking trays fit into your new oven? Will your pots and pans work with that induction hob? If you’re in charge of the Christmas feast, will your oven accommodate a turkey? If buying an appliance is going to result in having to replace other kitchen items, you’ll need to factor in those costs, too.
QUICK QUESTION
WHY DOES CHOCOLATE SOMETIMES TURN WHITE? This is called chocolate bloom, and there are two types. Fat bloom is caused by cocoa butter moving through the chocolate and crystallising on its surface. This can happen because of a quick temperature change or from storing chocolate in a warm space. Sugar bloom may happen if your chocolate is stored in a damp area and is caused by moisture collecting on the surface, drawing out the sugar. Once the moisture evaporates, it leaves sugar crystals behind. To prevent chocolate from blooming, keep it in an airtight container in a cool part of your kitchen; the refrigerator is actually too humid for chocolate. Although it may not look as appetising, bloomed chocolate is perfectly edible and will taste exactly the same, although the texture might be a little grainier. If it bothers you, you can reverse bloomed chocolate by melting it down and then shaping it again.
HOW NOISY IS IT? It’s one thing to view an item on display, but quite another to hear it in action. Ask the salesperson about the noise level and request to listen to the item plugged in and switched on, if possible.
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3
WAYS TO USE LEFTOVER
FUN FOOD FACT According to law in 17th century France, chocolate could only be consumed by members of the royal court.
Top tip
If you’re breading meat or fish, try this simple trick to get a more evenly golden coating. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Spread the breadcrumbs out on a baking tray and toast in the oven for three minutes before using as a coating.
EGGS GIANT BUTTONS Melt some chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Once melted, drop dollops of chocolate onto a baking tray lined with parchment paper. Spread the dollops out into large ‘buttons’ using the back of a spoon. Sprinkle with hundreds and thousands and allow to set.
CHOCOLATE MOUSSE Melt 200g chocolate and 50g butter together in a heatproof bowl set over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir until smooth and set aside. Whip 250ml cream until soft peaks form. In a separate bowl, whisk 4 egg whites until soft peaks form, then add 2 tbsp caster sugar and whisk until the mixture is thick and the sugar has dissolved. Stir 4 egg yolks into the chocolate mixture. Gently fold in the cream, followed by the whipped egg whites. Spoon into small bowls, cups or glasses and place in the fridge for at least three hours before serving.
HOT CHOCOLATE ICE CREAM FLOATS Break 200g chocolate into pieces. Place in a saucepan with 600ml full-fat milk. Place over a medium-low heat until the chocolate melts, then bring almost to the boil, whisking until even and smooth. Pour into heatproof glasses or mugs and scatter over some mini marshmallows. Add a scoop of vanilla ice cream to each mug and enjoy.
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KITCHEN know-how Stocking a new kitchen on a budget? These are the most important pots and pans you’ll need
CAST IRON PAN Any time you want intense heat that lasts, the cast iron pan is your pan of choice. It’s the best choice for searing steaks, giving fish fillets perfectly crisp skin, frying chicken, making the crispiest bacon and any recipe that requires a pan to move effortlessly from hob to oven. Our tip: Do some research online before you buy your first pan, as their maintenance needs are different to those of other pans.
NEST OF SAUCEPANS Buying saucepans in a few different sizes will cover many of your kitchen needs. Many shops will sell sets of 2-3 saucepans in a range of sizes. These will be used for making sauces, warming milk, blanching vegetables and boiling pasta or rice. Our tip: Saucepans with glass lids will allow you to keep an eye on your food without losing heat from the pan.
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BAKING DISH You’ll need at least one versatile baking dish, whether made of aluminium, glass or ceramic. This is the dish to turn to for making pasta bakes or lasagnes, roasting vegetables or baking brownies. If you don’t yet own a roasting tin, you can also use this for roasting chickens and other meats. Our tip: Check the size of your oven before buying a baking dish — making sure it will fit is a priority! CASSEROLE DISH This is ideal for slow-cooking and braising. Its strength lies in the fact that it can handle both initial searing and the gentle, even cooking that follows. Use your casserole for pulled pork or barbacoa, braises, soups, stews or chillies. It’s also perfect for deep-frying. Our tip: A good-quality casserole dish can last for a lifetime, so this is one place where it’s worth investing; look for an enamel-coated cast iron version.
LARGE STOCK POT Every kitchen should have at least one really large pot for big jobs. Use it to make stock, boil a ham, cook pasta for a crowd or make enough pasta sauce from fresh, ripe tomatoes to last you through the winter. Our tip: Ensure that the metal is heavy and thick, especially on the bottom. Still got money to spend? These additions will make your kitchen even more functional. • Roasting tin • Baking trays • Non-stick frying pan • Wok • Muffin tin • Loaf tins
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APRIL 2017
24/03/2017 11:14
*Corn Flakes €2.79 RRP, Honey Flakes €2.99 RRP, Rice Pops and Coco Rice €3.79 3.79 RRP. Prices are at the sole discretion of the retailer. ® Reg. Trademark of Société des Produits Nestlé S.A.
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IN THE NEXT ISSUE... Celebrate fresh flavours with the May issue of Easy Food! The summer is finally here — whether or not the weather cooperates! From sweet baked pies to spicy Thai cooking, the May issue is bursting with ways to make the most of fresh, seasonal ingredients. As always, we’re answering the ongoing question of “what’s for dinner?” with our simple weeknight dinners, and even keeping prep to a minimum with our five-ingredient meals and three-ingredient desserts — trust us, we really like to see just how easy we can make home-cooking! Whether you’re a beginner cook or a kitchen expert, the May issue of Easy Food will provide plenty of recipe inspiration to bring a bit of sunshine to your cooking!
ON SALE TH MAY 9 INSIDE...
onal produce > Cooking with seas > Fish favourites y pairings > Sweet and savour > Perfect pies ls > Authentic Thai mea > 5-ingredient meals s > Gluten-free recipe
EF120_129_In the next issue copy.indd 129
24/03/2017 16:47
Why opt for cafetière coffee?
THE
Brew
BEST
Make the perfect pot of coffee with this straightforward guide to your cafetière
Fun fact
The cafetière is also known as a French press, cafetière à piston, press pot, coffee press or coffee plunger.
Coffee brewed in a cafetière is infused, like tea, rather than being forced through under high pressure as espressos are. This means the coffee needs to be more coarsely ground. It also means the flavours tend to be slightly milder and evenly balanced than in espressobased coffees.
The perfect pot 1 Pre-warm the cafetière with hot water. 2 Boil the kettle, then allow to sit for 2-3 minutes so the water is just off the boil. 3 Use the scoop provided (or a heaped dessert spoon) to measure out one scoop per cup (or two scoops per mug). Don’t be afraid to experiment to suit your taste, as you may like it a little weaker or stronger. 4 Slowly pour the hot — but not boiling — water over the grounds. Pour slowly, and be sure to wet all the grounds. 5 Leave to stand for 3-4 minutes. 6 Stir the coffee for 10 seconds. 7 Push the plunger down slowly. If you come up against resistance, gently lift plunger slightly then continue to push down. 8 Leave to stand for a few seconds, then pour and enjoy immediately.
Top Tip:the coffee
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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.
EF120_131_IBC_Philly.indd 131
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
24/03/2017 11:17
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