Easy Food Issue 127

RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 127

ü ONE-TRAY WONDERS ü CLEVER WAYS WITH CHICKEN ü EASY VEGAN COOKING

Pancake

TUESDAY

Simple

STIR-FRY IDEAS

CREATIONS

All About

Chocolate PLUS: THE BEST CHOCOLATE CAKE EVER

90

D E T S E TRIED & T Re c i pe s

EXCLUSIVE FEAT

URE Our favourite recipe s and tips from the Avoca kit chens

UK £4.95

ROI 33.90

FEBRUARY 2018

UK £3.70 AUS $7.00 FEBRUARY 2018

Sticky teriyaki chicken meatballs, p.16

R 39.90 (incl. VAT)

• EASY WAYS WITH KALE • PANCAKE TUESDAY IDEAS • QUICK WEEKNIGHT DINNERS • ONE-TRAY COOKING • VALENTINE'S DAY MENU • CHOCOLATE DESSERTS • SIMPLE VEGAN RECIPES •

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Call us on 1890 92 92 26 to arrange a free design consultation or book online at cashandcarrykitchens.ie

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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: The best chocolate cake ever, p.95

EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Brioche steak sandwiches with Gruyère, p.75 Contributors Michael Fleming, Amy Meegan and Maria Barry.

DESIGN Nicola Burgess, Yume Sato and Peter Prendergast.

PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. 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: Crispy duck breasts with pear and shallots, p.90 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Baked honey and lime chicken and rice, p.78 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Steak and eggs with smoked paprika potatoes, p.61

Hello Easy Food readers!

With January behind us and the promise of fresh spring flavours ahead, we can sometimes forget that February holds its own promise as a highlight of the food calendar. It’s a time when New Year’s resolutions start to offer leniency to comforting dinners and bakes, and when budget meal planning makes exceptions for special occasions out. We in the Easy Food office like to think of it as a delicious mélange of seasons, celebrations and recipes — there’s a little bit of something for everyone, which is exactly the way we like it in our kitchens!

We’re diving right in with a selection of recipes from Avoca Handweavers, p.17, which has always been one of our favourite spots for convenient, top-quality food. As they say in the Avoca kitchens, the food offered in their markets, cafés and restaurants is prepared exactly the way you would make it at home — nothing added, nothing missing. On a visit to their prep kitchen, I learned the reason their prepared meals have such minimal packaging is so you can see exactly what’s inside; they don’t want fussy labels to distract from the quality of the food. As if we needed another reason to love their famous chicken and broccoli crumble…

February is also the perfect time for occasion cooking — roll on Pancake Tuesday, Valentine’s Day and Chinese New Year!

Whether you prefer traditional pancakes or the fluffy American variety, our creative pancake ideas on p.46 will help you make the most of that flippin’ fun day (Tuesday, 13th February). We in Easy Food are of the school of thought that the way to someone’s heart is always through the stomach, so treat that special someone to a meal cooked with love (and spare yourself the trip to an overly crowded restaurant) with our three-course Valentine’s Day menu for two, p.88. If the little ones want to get involved, let them have a go at our adorable love heart biscuits, p.103. We love the idea of a Chinese New Year (Friday, 16th February) dinner party with friends, and our stir fries are the perfect way to cook up an authentic meal with ease, p.82.

With this issue of Easy Food chock full of tried-and-tested recipes from our test kitchen, you’re already on the way to having the most fun while cooking this February!

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Breastfeeding over supply • Newborn playtime • Breech babies • Family food • Crafty fun

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EF127_03_Ed's Letter.indd 3

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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care.

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REGULARS 08 YOUR SAY

Your comments, photos and questions

10 FOOD BITES

News, products and cookbooks from the wonderful world of food

14 COMPETITIONS

February

CONTENTS

Exciting things for you to win!

WHAT’S IN SEASON? 30 KALE-ING ME SOFTLY

New ways to enjoy winter’s bounty of

carrots, parsnips and turnips

34 EAT IRELAND

Recipe Editor Jocelyn Doyle invites you to

find your inner chilli addict

LARDER LUCK 38 REPERTOIRE RECIPES

These simple dinners are the ones you’ll

want to make again and again

42 COOKING WITH COLOUR! Turn the volume up with these colourful, flavoursome dishes

50 PERFECT PANCAKES

Make the most perfect pancakes with our top tips

52 15 WAYS WITH DIPS

Fun recipe ideas using hummus, guacamole and pesto

Brioche steak sandwiches with Gruyère

P.75

P.77

Cheat’s saltimbocca

WHAT’S FOR DINNER?

‘Smores pancakes

P.51

56 WEEKLY MENU PLANNER Keep it simple, keep it quick with a whole week’s worth of easy family meals

74 FROM THE BUTCHER’S BLOCK Local butcher Michael Fleming has us in the mood for a steak dinner

4 Easy Food

FEBRUARY 2018

COOKING FOR FUN

103 EASY JUNIORS

88 SUPPERS FOR LOVERS

This easy, elegant Valentine’s Day dinner

KIDS’ KITCHEN

Our Home Ec expert removes the mystery from baking with yeast

P.60

sweet hearts for your sweetheart

106 GO BANANAS!

is sure to impress that special someone

100 THE YEAST I CAN DO

Tagliatelle with sausage, leeks and rosemary

This Valentine’s Day, make these

These simple treats are perfect for little cooks to make

MAKE IT HEALTHY!

110 FOODS WITH A FUNCTION

Salted caramel pots de crème

P.89

Nutritionist Amy Meegan explains why

Chocolate chip cookies

turmeric is more than a superfood — it’s

P.91

a functional food

112 ALL YOU NEED IS VEG

These tasty vegan versions of your

favourite dishes make going meat-free easier than ever

FROM OUR KITCHEN TO YOURS

120 All the knowledge you need to become an expert in the kitchen

FROM THE Cover

P.76

P.92

RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE

EASY FOOD ISSUE 127 FEBRUARY 2018

These speedy stir fries are the perfect way to celebrate the Chinese New Year

TUESDAY

Simple

STIR-FRY IDEAS

CREATIONS

Chocolate P.46 All About

PLUS: THE BEST CHOCOLATE CAKE EVER Sticky teriyaki chicken meatballs, p.16

P.112 www.easyfood.ie

Head straight to chocoholic heaven with these indulgent recipes

90

FLIPPING OUT!

These sweet and savoury pancakes are perfect for feeding a hungry crowd

P.92

TED TRIED & TES Re c i pe s

EXCLUSIVE FEATU

RE Our favourite recipes and from the Avoca kitchens tips

ALL YOU NEED IS VEG

UK £4.95

STIR IT UP

ü EASY VEGAN COOKING

Pancake

AUS $7.00 FEBRUARY 2018

P.82

ü ONE-TRAY WONDERS ü CLEVER WAYS WITH CHICKEN

UK £3.70

GET SHREDDED

Poached, shredded chicken is an easy and versatile kitchen staple

WARNING: MAY CONTAIN CHOCOLATE

SPEEDY DINNERS

ROI 33.90

P.68

• EASY WAYS WITH KALE • PANCAKE TUESDAY IDEAS • QUICK WEEKNIGHT DINNERS • ONE-TRAY COOKING • VALENTINE'S DAY MENU • CHOCOLATE DESSERTS • SIMPLE VEGAN RECIPES •

Make your evenings easier with these flavoursome one-tray meals

R 39.90 (incl. VAT)

ONE-TRAY WONDERS

These vegan versions of your favourite dishes make going meat-free easier than ever

A TASTE OF THE HOMEMADE

Delicious recipes from Avoca, one of Ireland’s leading food producers

123 HOW TO TAKE APART A LOBSTER

Our handy guide for getting every scrap of meat out of a cooked lobster

124 KITCHEN KNOW-HOW

Spring cleaning your kitchen can be a highly satisfying task

126 FROM OUR TEST KITCHEN

Food stylist Shannon Peare shares her top tips when it comes to pastry

Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium

x Readers!

Please take note that the nutritional information that appears underneath each recipe is only for one serving.

The key for the buttons is in our recipe index on page 6.

All Euro/GBP prices are converted at the time of going to print. Prices may vary.

Easy Food 5

RECIPE INDEX v

v

Budget-Friendly

Vegetarian

T Freezable LF

Low-Fat

J

DF

x

32

•

•

Aubergine, freekeh and cashew tagine

41

•

•

Moroccan charred cauliflower salad

43

•

Purple aubergine, tomato & fenugreek curry

45

•

Caprese pancakes

48

•

Mediterranean pitta pizzas

34

•

Healthy hummus, kale and egg breakfast wraps

34

•

•

•

Avo-devilled eggs

35

•

•

36

GF

Diabetes-Friendly

v

v MEAT Sausage and kale fettuccine Crispy jalapeño and raspberry pork belly tacos

32 35

v

Dairy-Free

Stir-fried Asian kale

Kid-Friendly

•

Gluten-Free

LF DF GF

x

•

•

v •

LF DF GF •

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

x •

•

• • •

• •

•

Bacon and sweet potato soup with almond butter

39

•

•

•

•

Baked sundried tomato gnocchi

•

•

•

Beef and ale pie with chorizo

40

•

•

•

•

Roasted baby potatoes with pesto and peas

36

•

•

•

•

Ham and cheese pancakes

47

•

•

•

Crunchy pesto croutons

36

•

•

•

•

Smokey red pepper hummus burgers

34

•

•

Veggie cottage pie with cheesy champ topping

57

•

•

•

•

Cheesy guacamole steak sambos

35

•

•

Harissa Halloumi and vegetable traybake

80

•

Pork satay stir-fry

59

•

•

Spicy saucy Sichuan mushroom chow mein

83

•

Tagliatelle with sausage, leeks and rosemary

60

•

•

Cannellini bean and thyme pot pie

113

•

Steak and eggs with smoked paprika potatoes

61

•

•

Buffalo “wings”

115

•

Braised chilli beef with onions

64

•

Baked butternut mac ‘n' cheese

116

•

•

•

•

•

•

Brioche steak sandwiches with Gruyère

75

•

Bolognese sauce

117

•

•

•

•

•

•

Basic fried rice

130

•

•

•

•

•

•

•

•

• • •

•

•

•

•

•

Cheat’s saltimbocca

77

•

•

•

One-tray hot dogs

78

•

•

Cheat char siu pork with pak choy

84

•

•

Xian lamb with stir-fried potatoes

85

•

Crispy duck breasts with pear and shallots

90

•

Fish pie with creamy mash

22

•

Calcutta ‘scorched & spicy’ hake

44

•

Smoked salmon and guac bagels

35

•

Creamy avocado pasta with prawns

35

•

Pesto mussels

36

•

Pan-fried lemon sole and roasted new potatoes

62

•

•

•

One-tray salmon, fennel and potatoes

77

•

•

•

Spicy seafood bisque with garlic prawns

89

•

• •

Baked hummus-coated chicken with veg

34

•

•

•

Quick Mexican flatbreads

35

•

•

•

So-speedy chicken and pesto soup

36

•

•

•

Breaded chicken with mash and basil cream sauce

58

•

•

Poached chicken

68

•

Barbecue sloppy Joes with jalapeño avocado spread

69

•

Chicken, spinach and Ricotta cannelloni

70

•

•

•

Creamy chicken enchiladas

71

•

•

•

Red curry chicken soup

72

•

Chicken and chorizo pie

73

•

•

•

Baked honey and lime chicken and rice

78

•

Three-cup chicken

86

•

Lebanese couscous salad with pomegranate and mint

23

•

Root vegetable and squash soup with cheesy soda bread

25

•

Superfood salad

27

Smoky creamed kale Simple buttered kale

•

19

•

20

•

•

•

•

•

Traditional scones

28

•

•

•

•

•

Chocolate chip blondies

63

•

•

•

•

•

The best chocolate cake ever

95

•

•

•

•

Brownie cookies

96

•

•

•

•

Hot cross buns

101

•

•

•

•

•

Love heart cookies

104

•

•

•

•

•

Banana caramel nut muffins

91

•

•

•

•

Chocolate chip cookies

114

•

•

•

•

Homemade éclairs

127

•

•

•

Strawberry cheesecake éclairs

128

•

•

•

Chocolate caramel éclairs

128

•

•

•

Tiramisu éclairs

128

•

•

•

Lemon meringue éclairs

128

•

•

•

Rhubarb crumble with vanilla custard

24

•

•

•

Strawberry meringue roulade

26

•

•

•

Baked honeycomb puddings

39

•

•

•

Banana nut pancakes

47

•

•

•

•

'Smores pancakes

48

•

•

Strawberry shortcake pancake

51

•

•

•

•

Sticky date pudding

65

•

•

•

Salted caramel pots de crème

89

•

•

•

Cookies n’ cream truffles

94

•

•

•

•

•

•

Spiced dark chocolate tartlettes

97

•

•

•

•

•

•

Easy peasy banoffee pie

91

•

•

•

Kale pesto

32

•

•

•

•

•

Hummus and lemon salad dressing

34

•

•

•

•

•

Homemade Irish cream

23

•

•

•

Rise and shine carrot, apple and lemon juice

34

•

•

•

•

•

•

•

•

•

• •

•

• •

•

•

•

•

•

•

•

•

• •

•

•

•

•

•

• •

•

•

•

VEGETARIAN

6 Easy Food

•

•

•

•

•

•

•

31

•

•

•

•

32

•

•

•

•

•

• •

•

Banana bread

•

•

•

Baked raspberry cheesecake

POULTRY •

•

•

•

•

21

•

•

•

Chicken and broccoli bake

•

BAKED GOODS

•

•

•

•

•

•

16

•

•

•

Cover recipe: Sticky teriyaki chicken meatballs

• •

•

•

•

•

•

•

FISH AND SEAFOOD •

•

•

•

• •

•

• •

• •

•

DESSERTS •

•

SAUCES •

DRINKS • •

•

•

•

FEBRUARY 2018

What’s inside

A sneak peek at what you’ll find in this issue

Easy like Tuesday evening

We’re out to make midweek evenings that little bit easier with delicious quick-fix family meals. Flip to p.56 for a whole week’s worth of family-friendly dining, or head to p.76 for easy dinners requiring just one baking tray — because nobody likes washing up. We’ve also been discovering just how versatile poached, shredded chicken can be, from p.68.

ETHNIC EATS We love trying new recipes from other cultures, whether that’s the vibrant and beautiful Indian-inspired meals from Green Saffron, p.42, or quick, healthy and flavoursome stir-fries, p.82. Irish palates are always evolving with the influence of foreign foods, and our new favourite range of hot sauces hails from Cork, p.34; with every heat level from sweet and mild to blow-your-mouth-off, there’s something for everyone.

Moroccan charred cauliflower salad p43 One-tray salmon, fennel and potatoes p77

Tagliatelle with sausage, leeks and rosemary p60

Creamy chicken enchiladas p69

TIME FOR TREATS

Boring, blustery January has come and gone, and if you’re anything like us you’re thinking that it’s about time to loosen up and treat yourself. Whether it’s whipping up a meal to celebrate Valentine’s Day with that special someone, p.88, flipping out with our perfect pancakes, p.46, or simply indulging your chocolate addiction, p.92, Easy Food has you covered. Feeling extra fancy? We’ve even included an easy step-by-step guide to getting every scrap of meat out of a lobster, p.123!

Xian lamb with stir-fried potatoes p85

Crispy jalapeño and raspberry pork belly tacos p35 Brownie cookies p97

Spicy seafood bisque with garlic prawns p89

Salted caramel pots de crème p89

VIBRANT VEG

If you’re determined to hit that all-important five-a-day, turn to p.112 for tasty meat-free versions of your favourite foods — you won’t even be able to tell that they’re vegan! Along with our usual complement of veg-heavy options, we’ve also included new ways with superfood kale, p.30, and new ways to cook with hummus, guacamole and pesto, p.52.

Smoky creamed kale p31 www.easyfood.ie

Veggie cottage pie with cheesy champ topping p57

Chocolate chip cookies p114 Easy Food 7

your say

We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!

Twitter

“ #Christmas #pudding #profiteroles from @easyfoodmag happy Christmas to all the #homeeconomists” – @miss_griffin_he

“Only one month until Christmas Day! Great recipe in @easyfoodmag for an orange & mustard glazed (#TrulyIrish) ham.”

– @trulyirishcf

“ We’ve been saving this @easyfoodmag Christmas Annual recipe for Monte Cristmas Sambos especially for today! Have a #TrulyIrishChristmas.”

– @trulyirishcf

“Thank you for all your support of Irish artisan food!” – @highbankorchard “Thank you so much @easyfoodmag for a lovely piece in your latest edition. #thrilled #ChristmasPresent” – @bayinfoods

“Foodie gifts done! Used an old Easy Food recipe to make these yummy sweet and salty nuts.”

– @sweetandmeat

“Guess what is going up on my wall in the new term #homeeconomics @easyfoodmag @ATHE_HomeEc” – @mssweeneyhomeec

“ Amazing! Cooked this tonight and all clean plates, such fabulous flavours. Thank you #thegoodfoodgoddess.”

– @pammersp

Meeting Marco

“Marco Pierre White and editor Caroline with a truly 'behind-thescenes' take on the magazine! Stay tuned for more from Marco #marcopierrewhite #behindthescenes #suchagent #foodmagazine #celebritychef #dublinfood.” – @easyfoodmag “This is amazing!” – @nat_ryan_ “This is everything.” – @berdoesbeauty Be sure to keep an eye out for more from Marco Pierre White in the next issue of Easy Food!

8 Easy Food

FEBRUARY 2018

letters and comments

Facebook

“We got some fantastic news in Rainbow Green the week before Christmas. We found out that we had made the December/ January Issue of Easy Food magazine for all of our super baking. You will find us on page 10. Keep your eye out for the Easy Food Magazine in the shops and have a look to see if you can spot us.”

– Scoil Mhuire, Coolcotts

Instagram

cooked in the oven for 25 minutes.”

– @savewhereyoucan

Meet the Taste Team...

Brenda Dunne

says, “I live in Newbridge, Co Kildare, with my husband Bryan and two kids Emma (20) who is a vegetarian and Cathal (13) who is always hungry! I work full time outside the home as Media and Communications Manager for the World Meeting of Families 2018. I love to cook. On weekdays I look for quick and tasty recipes, while weekends are devoted to longer and more complicated dishes. I regularly cook for 16-17 people in my extended family, as I am always the designated chef at family gatherings.

I love Italian food and recipes made from good-quality Irish ingredients. The family loves my stuffing, my korma curries – both chicken and vegetarian – and my Rolo cheesecake.”

“This delicious recipe for a #Nobó Salted Caramel affogato topped with our Salted Choc is in this month’s @easyfoodmag.

Such a simple yet satisfying way to end a meal, and a lovely piece and review of our range.

Thanks so much!” – @_nobo_

“Homemade sage and onion stuffing.

Family members have arrived for the Christmas break and are staying with us so we had our traditional turkey Christmas dinner today. I found the recipe in #easyfoodmagazine, #quickandeasy to make. Breadcrumbs, butter, onion, fresh sage, fresh parsley, and a little stock,

Pauline Stenson

is a stayat-home mum to two teenage boys, Jack and Ben, and says, “I enjoy all types of cooking, but baking is where I find the greatest satisfaction. In 2015, I was diagnosed with coeliac disease. At first, this was a significant challenge; however, I’ve now developed a selection of gluten-free recipes. I enjoy cooking for family and friends, especially when the occasion requires cake! My other hobbies include pilates, walking, reading and eating out.”

Christmas Issue Competition Winners 1 x Avoca hamper Padraic Molloy, Claregalway, Co. Galway 1 x Ballymaloe hamper Collette Bryson, Swords, Co. Dublin 1 x Fallon & Byrne hamper Noelle Higgins, Galway, Co. Galway 1 x overnight stay for family of four in The d Hotel, Drogheda Philip Floyd, Dunkineely, Co. Donegal 1 x Morphy Richards Sear and Stew Meabh Cournane, Valentia Island, Co. Kerry 6 x Hampers & Co hampers Isabel Jones, Cork, Co. Cork

www.easyfood.ie

Sallyanne Betts, Newmarket on Fergus, Co. Clare Brigid McKeever, Foxrock, Co. Dublin Gerald O'Reilly, Ballyfoyle, Co. Kilkenny Saranne Travers, Virginia, Co. Cavan Martina Ryan, Navan, Co. Meath 3 x Lily O'Briens hampers Maura O'Connor, Tralee, Co. Kerry Deirdre Bigley, Lecarrow, Co. Roscommon Anne O'Leary, Ballymount, Co. Dublin 1 x Lough Erne Resort hamper with £100 voucher Marie Moran, Blanchardstown, Dublin 15

1 x overnight stay for two in Glenlo Abbey with dinner and breakfast Eamon Gallagher, Kilrooskey, Co. Roscommon 2 x five-piece Stellar Rocktanium sets Beatrice Rolston, Enniscrone, Co. Sligo Paul Daly, Naas, Co. Kildare 1 x luxury break for two at The Cliff at Lyons Colm Grehan, Dublin 9 1 x two-night break for two in the Step House Hotel (2BB1D) Antoinette Ryan, Kinlough, Co. Leitrim

Easy Food 9

FOOD BITES GET SUSSED

On the hunt

Cadbury Creme Egg Hunting Season returned this January, meaning everyone’s favourite gooey chocolate treat was back on shelves for a limited time in the run up to Easter. To add to the excitement this year, a very limited number of white chocolate Creme Eggs have landed in shops, disguised as a classic Creme Egg. A total of 78 white chocolate Cadbury Creme Eggs will be randomly distributed in shops around the country, 13 of which have a prize value of €1,000 and 65 with a prize value of €100. To enter, you need to purchase a Cadbury Creme Egg. If it turns out to be white chocolate — you're a winner!

Prepare to be impressed by the range of heart-healthy oils from Sussed in Co. Wicklow, especially the newly-launched Healthy Heart Plus Algae Oil and ColdPressed Extra Virgin Rapeseed Oil, incorporating all of the health benefits of cold-pressed extra-virgin rapeseed oil with the added bonus of algae oil.

Algae oil contains as much Omega 3 as fish oils, but is vegan-friendly and has no “fishy” flavour. In addition to its nutritional value, we love its versatility, as the naturally gluten-free oil works just as well drizzled over salads as it does in roasting and frying, thanks to its high smoke point. www.sussed.ie

A VERY APP-Y BUTCHER Award-winning Fleming’s Butchers of Greystones, Stepaside and Kilmacud has just launched a new mobile app for customers.

Customers can take advantage of a special launch offer where you can get a free pack of chicken fillets, and can also earn special rewards and birthday vouchers on the app as well as receive weekly offer messages.

“Feedback on social media has been really supportive and customers love the interactive nutrition breakdown booklet," said owner Michael Fleming.

“We worked with Lisa Kelly of MyApp.ie in Bray and are very happy with the results. The app is already doing really well.

“We hope to make it even easier for our customers to shop from Fleming’s in the near future by offering an online order and delivery service through the app and our new website, which is also on the way.”

Download the app at www.bit.ly/flemingsapp.

Also available to download from Google Play Store.

10 Easy Food

FEBRUARY 2018

news

CHOCO-FACTS A few of us in the Easy Food could likely be classified as chocoholics…from dark to white everything in between, we’re not picky when it comes to getting our fix. As an office of admitted food nerds, we also love learning more about our favourite goodies! Kerry-based Skelligs Chocolate shares some interesting morsels of chocolately knowledge here that will likely only feed our addiction.

(Also, be sure to check out some of our indulgent recipes from p.92.)

treat! A sniff of the sweet stuff is a natural relaxant. It increases • Tranquil theta brainwaves which are present during deep meditation and sleep,

• •

prompting you to relax.

Sugar-shelled chocolate was invented for soldiers in war. The coating prevented melting while they were in the trenches.

40% of the world’s almonds and 20% of the world’s peanut supply are used by chocolate manufacturers. Not only is it an irresistible treat, it also helps sustain other industries and jobs.

Bars have been present on every American and Russian space expedition to date. When astronauts got peckish, they could chomp on some choccy.

The Aztecs and Mayans valued chocolate so much that they used cocoa beans as currency.

Chocolate syrup was used to portray blood in the infamous shower seen n Alfred Hitchcock’s movie 'Psycho'.

• • • is facing the prospect of dwindling supplies. Dangerous • Chocolate diseases are killing cocoa plants in Latin America, causing there to be a •

shortage in beans.

White chocolate is not really chocolate. It contains no cocoa, so by definition is technically another treat altogether. We can forgive this imposter, though, as it’s still as irresistibly delicious as the rest!

Skelligs Chocolate is a 100% Irish-owned and -run artisan chocolatier, based in the spectacular surroundings of the Skelligs rocks in St Finian’s Bay, Co. Kerry. www.skelligschocolate.com

FLIPPING OUT A staggering 12,173,606 pancakes will be devoured in Ireland on Shrove Tuesday (13th February) despite one third of the population (33%) not knowing the meaning of the day, according to research commissioned by Siúcra. The age-old tradition of eating pancakes on Shrove Tuesday, commonly known as Pancake Tuesday, has been celebrated for centuries as a way of using forbidden foods before the fasting period of Lent. Here are some more of the sweet findings: 67% of Irish households celebrate Pancake Tuesday.

The average person consumes 2.55 pancakes on Pancake Tuesday.

70% make their pancakes from scratch, with 20% relying on a ready mix, 6% buying ready-made pancakes and 4% enjoying pancakes outside the home in a restaurant or café.

31% admitted to not knowing the ingredients in a basic pancake batter.

Irish people prefer sweet toppings, with only 12% choosing savoury options.

The nation’s favourite topping is the classic lemon and sugar (38%) followed by maple syrup (20%) and chocolate spread (15%).

43% of people flip their pancakes.

• • • • • • •

Siúcra wants to inspire people to rediscover the joy of home cooking. Pancake Tuesday is the perfect excuse to get creative and have some fun in the kitchen making something that all the family can enjoy!

WOK ON UP! To ring in the Chinese New Year (Friday, 16th February), we’ll be cooking up one of the delish stir fries we have from p.82. A wok is the perfect tool for these and if you don’t have one at home yet, we’d highly recommend investing in one. Why not “stir it up” and host a stir fry night on Chinese New Year for your pals? Here’s one that’s perfect for routine cooking or entertaining…

The Stellar Electric Family Wok SEA37 is perfect for entertaining or for use in the kitchen. With its generous 35cm diameter, it’s easy to

achieve perfect stir fry results to feed a crowd. The wok has a PFOA Free non-stick coating to ensure easy clean-up, and it has large carrying handles so you can detach the power cord and serve straight to the table. It responds to temperature changes quickly, achieving the high heat needed for wok cooking. Traditional woks are rounded on the base, meaning you'd need a specific wok burner on your hob to balance it.

Without this, Stellar believes you will struggle to find a more reactive wok.

RSP €57/£50 www.stellarcookware.co.uk Easy Food 11

CORNER

Stir Crazy

New Classics

By Ching-He Huang Published by Kyle Books €22.45/£19.99

By Marcus Wareing Published by HarperCollins €22.45/£20

Stir-frying is one of our favourite quick-fix cooking methods: easy and healthy, it ticks all the boxes. In this book, TV chef Ching-He Huang provides a myriad of flavour combinations from mild to spicy.

Incorporating many vegetarian, vegan, glutenfree and dairy-free recipes, there’s something here for everyone. We particularly love the multiple chapters focused on mastering the stir-fry technique, which will enable even the least confident of cooks to whip out the wok and produce a delicious evening meal. We’ll be kicking off our own stir-fry agenda with the Thai-style orange beef, the spicy honey garlic prawns with water chestnuts and the hot sweet and sour chicken. We've even shared some of our favourite recipes on p.82!

While we are definitely fans of classic recipes (keep that cream away from our carbonara!), it can be fun to add a new, modern twist to an old reliable. That’s exactly what Wareing is up to in this book, rendering old classics more easily achievable in the home kitchen in the process, as well as proffering inventive options sure to become future favourites. Whether you’re out to impress (honey-baked Feta with lavender, thyme and rye crisps; tempura fennel with fennel marmalade and garlic aioli), on the hunt for some serious comfort food (chicken, mustard and spinach cobbler; beef and ale pie with chorizo) or simply looking for a tasty family meal (cod goujons with Parmesan and tartare sauce; rosemary roast chicken with fennel and potatoes), you’ll find a recipe here… and afterwards, finish up with a fig and ginger cheesecake or a tart gooseberry posset.

A Taste of Salamanca

By Caroline Boyle Published by Salamanca Bar & Restaurant €16.99/£14.99 Dublin mainstay Salamanca has finally released a cookbook so that the rest of us can make our very own Spanish-style feasts in the comfort of our own kitchens (although it still won't stop us going back to the restaurant!). Owner Caroline Boyle has made sure to include many of the most-ordered tapas from the Salamanca menu, and includes a handy list of essential ingredients to help home cooks equip their larders. From a simple salsa brava through appetisers like deep-fried green chillies or toasts with chorizo and quail eggs, the book winds its way to the main event: tapas of the vegetarian, seafood and meat-based persuasions.

Whether it’s a simple meal of a Spanish tortilla or a more adventurous foray into fried calamari, your Iberian education starts here.

The Dinner Plan

By Kathy Brennan & Caroline Campion Published by Abrams €24.60/£21.99 At Easy Food, we’re intimately acquainted with the daily struggle of putting a tasty, healthy meal on the table after a long day at the office. That’s why we love when books like this come along. With five different meal strategies — Make-Ahead, Staggered, One-Dish, Extra-Fast and Pantry — The Dinner Plan does a fantastic job of providing new go-to favourites to add to your regular midweek rotation. Highlights include chilli-garlic cod in foil, baked chicken wings three ways, turkey sloppy Joes or linguine with cauliflower, lemon and breadcrumbs, while we’re particularly excited to add the Japanese fried chicken and the Mexican skillet lasagne to our personal dinner plans.

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FEBRUARY 2018

Spick

products

AND SPAN If you’ve given your kitchen a thorough cleaning (see p.124 for our tips!), the next step is to get it organised…

Create additional storage space by hanging baskets above the sink or on the bare sides of cupboards.

Hanging basket Flying Tiger stores nationwide €3/£3

Top tip: ttach two

a gnets to per to Use ma ets of pa e h s r o s e first rd a th o e b s white fridge. U e th at’s in f o h r ll y of w the doo nning ta g as ru in s a ra p e e to ke ing and d d a ping p r, o e h z cond "s the free ey th le the se s it a T . is d e need ems to th g to the it d d a din list," and u’re hea pshot when yo uick sna q a run out; e k ta ly . p e n im pho shops, s ith your of this w

Take the pressure off crowded cupboards by adding free-standing shelving in an empty corner.

Grey string shelves Home Sense stores nationwide €54.99/£48.65

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Pack tins into the deepest corners of your cupboards or pantry with the help of a Lazy Susan, making the most of your storage space and helping you to find those tinned tomatoes in mere seconds.

Snudda Lazy Susan IKEA stores nationwide €6.50/£5.75

Keep your countertop tidy AND pretty with a dedicated utensil tin.

Lovello Utensil Storage Tin in Scarlet Red www.littlewoodsireland.ie €19.99/£17.70

Easy Food 13

COMPETITIONS

POSTAL ENTRIE

S

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12 , od Fo . W ickl ow Ea sy R oa d, B ra y, Co ti on Q ui ns bo ro ug h in di ca te w ha t co m pe til to D on ’t fo rg ete en te ri ng an d in cl ud e al yo u ar de ta il s. yo ur co nt ac t

Win

DINNER AT THE LIFEBOAT INN

L

ocated in Courtmacsherry, the coastal fishing village in West Cork, The Lifeboat Inn is packed full of charm and character, while the picturesque surroundings provide a beautiful backdrop for savouring the hearty, seasonal food on the menu and the carefully selected wines at the bar.

Warm and welcoming, The Lifeboat Inn is the perfect spot for a delicious dinner after a day of exploring the beautiful West Cork coastline.

One lucky reader now has the chance to win dinner for four with a bottle of wine at The Lifeboat Inn. To be in with a chance to win, simply email your

14 Easy Food

contact details to competitions@easyfood.ie with LIFEBOAT INN in the subject line.

Visit www.lifeboatinn.ie for more information.

Terms and conditions apply. Subject to availability.

FEBRUARY 2018

competitions

WIN! A LIGHTER WAY TO CELEBRATE If you’re looking for a lighter way to celebrate this Valentine’s Day, we have just the right wine for you.

B Secco is the new range of reduced-alcohol, low-calorie wines from Black Tower; at only 5.5% alcohol, it has 30% fewer calories than regular wine with all of the flavour, meaning you can fully celebrate Valentine’s Day without compromising your healthy New Year’s resolutions!

Available as both a refreshingly crisp white and supple fruity rosé, B Secco is lightly sparkling and a perfect complement to any occasion that calls for bubbly.

One lucky reader will win six bottles of the B Secco of their choice.

To enter, email your contact information to competitions@easyfood.ie with B SECCO in the subject line.

Be drink aware, visit DrinkAware.ie.

WIN DINNER

for two!

Celebrate Valentine’s Day at the newly refurbished Sandyford House, located in the heart of Sandyford village. The new lounge bar serves creative, seasonally-inspired food every day of the week as well as a delicious Sunday Roast.

This Valentine’s Day, Sandyford House is serving a scrumptious four-course meal for two with a pint of beer or glass of house wine each for €60 per couple.

Couples will also receive beautiful hand-crafted chocolates as a take-home gift from the evening.

Booking in advance is advised to avoid disappointment. To secure your place, please contact bookings@sandyfordhouse.ie.

One lucky reader now has the chance to win a dinner for two in the Sandyford House Lounge Bar. To enter, simply email your contact details to competitions@easyfood.ie with SANDYFORD HOUSE in the subject line.

Follow on Facebook @sandyfordhousedub For bookings, call 01 8824350.

Terms and conditions apply.

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Easy Food 15

Cover

Cook the Sticky teriyaki chicken meatballs Serves 4 6 green onions 500g chicken mince 50g breadcrumbs 1 egg, lightly beaten 1 garlic clove, crushed 2cm piece of fresh ginger, grated 1 tsp sesame seeds, toasted, plus extra to serve 2 tbsp vegetable oil 400ml teriyaki sauce 180g dried soba (buckwheat) noodles

16 Easy Food

1 Finely chop two of the spring onions. Add to a bowl with the mince, breadcrumbs, egg, garlic, ginger and sesame seeds. Mix to combine, then shape into small meatballs.

2 Heat the oil in a large frying pan over a medium-high heat and cook the meatballs for five minutes, turning occasionally, until browned on all sides. Do this in batches to avoid over-crowding the pan. Transfer the meatballs to a plate and set aside.

3 Add the teriyaki sauce to the pan and bring to a simmer. Return the meatballs to the pan and simmer for five minutes until cooked through and coated in the teriyaki sauce.

4 Meanwhile, cook the noodles according to the package instructions. Drain well and add to the pan, tossing to combine.

5 Slice the remaining spring onions and add to the pan, tossing to combine. Serve hot with a sprinkling of sesame seeds.

Per Serving 515kcals, 19.5g fat (4.8g saturated), 55.1g carbs (1.4g sugars), 34.4g protein, 1.3g fibre, 0.571g sodium

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FEBRUARY 2017

special feature Avoca

A TASTE OF THE

homemade

Delicious recipes from Avoca, one of Ireland’s leading food producers

W

henever you walk into one of the Avoca foodmarkets, you're immediately struck with the thought: I wish this was my pantry. Exotic ingredients, unusual coffees and teas, artisan sauces, locally sourced products and much more cram the shelves, certainly enough to make one wish for unlimited access to the bounty of Avoca's

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cooking. Fortunately for us, Avoca has our best interests in mind and prepare their food exactly the way you would at home: this means only wholesome, fresh ingredients are used to create dishes that have become as iconic as the store itself.

Starting out as a small tea and coffee station selling home baking in a corner of one of the

shops, the Avoca food experience has taken on a life of its own. From casual café dining to candlelit dinners, and from grab-and-go deli counters to gourmet brunches — there is no lack of dining options at Avoca. We are especially fond of the range of Avoca cookbooks, which has allowed cooks to recreate their favourites at home.

They cook from scratch and aim to be adventurous while always offering great value. Avoca's ethos is simple and sturdy: great natural ingredients — many of which they grow themselves — form the basis of everything they prepare.

Easy Food 17

Recipes and images courtesy of

18 Easy Food

FEBRUARY 2018

special feature Avoca

Baked raspberry cheesecake Serves 6-8

For the base: 275g digestive or shortbread biscuits, crumbled 80g melted butter For the filling: 350g full-fat cream cheese 2 tbsp cornflour 175g caster sugar 350g Ricotta cheese 200ml crème fraîche Zest and juice of 2 small lemons 1 tsp pure vanilla essence 5 medium eggs, lightly beaten 200g raspberries 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.

2 Line the base and sides of a 23cm springform loose-bottomed cake tin with baking parchment. Combine the biscuits and butter, then press the mixture into the base of the tin, firming down with your hand. Refrigerate the tin while you make the filling.

3 Place the cream cheese, cornflour and caster sugar in the bowl of a food mixer.

Use the beater attachment to mix together until smooth.

4 Add the Ricotta, crème fraîche, lemon zest, lemon juice and vanilla, mixing well before finally adding the eggs. Gently fold the raspberries into the mixture and pour it into the chilled tin.

5 Bake for one hour or until almost completely set; a little wobble in the middle is fine. Allow to cool completely in the tin before gently easing it out.

Per serving: 637kcals, 42.1g fat (22g saturated), 52.8g carbs (32.5g sugars), 15.1g protein, 2.6g fibre, 0.461g sodium

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Easy Food 19

Banana bread Makes 1 loaf

65g pecan nuts, chopped 4 medium ripe banana, mashed

225g plain flour 1 tsp salt 1 heaped tsp baking powder 1 tsp ground cinnamon 110g caster sugar 1 egg, beaten 75ml sunflower oil A few drops of vanilla essence

1 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4. Grease and line a loaf tin.

2 Sift the flour, salt, baking powder and cinnamon into a bowl. Stir in the sugar.

3 Mix in the egg, sunflower oil and vanilla essence, but do not beat.

4 Use a fork to fold in the pecan nuts and mashed bananas. Again, do not beat

20 Easy Food

the mixture.

5 Spoon into the prepared loaf tin. Bake for 50-60 minutes, until the loaf is golden brown and springs back when prodded gently with your finger.

6 Leave in the tin for 10 minutes, then turn out on to a wire rack to cool.

Per serving: 281kcals, 12.6g fat (1.4g saturated), 40.3g carbs (17.1g sugars), 4.1g protein, 2.7g fibre, 0.24g sodium

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FEBRUARY 2018

special feature Avoca

Chicken and broccoli bake Serves 4-6

For the bake: 6 chicken fillets or 1 whole chicken 1 Spanish onion, peeled and chopped 2 carrots, peeled and chopped 2 celery stalks, chopped A few sprigs of fresh parsley 1 bay leaf A few black peppercorns 300ml double cream 1 large head of broccoli, divided into florets 15g butter 50g strong cheese, grated 110g breadcrumbs For the roux: 50g butter 50g plain flour 1 Place the chicken in a large saucepan with the onion, carrots, celery, parsley, bay leaf, peppercorns and enough water to cover. Bring slowly to the boil, then reduce the heat and simmer until the chicken is cooked — about an hour for a whole chicken, 20 minutes for fillets.

2 Remove the chicken from the pan and set aside to cool. When cool enough to handle, strip the meat off the bones, dice and set aside.

3 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Strain the cooking liquid into a saucepan and boil until reduced to 600ml. Add the cream, return to the boil and then whisk in the roux a little at a time to from a thick sauce.

4 For the roux, melt the butter in a saucepan over a medium heat. Add the flour and cook gently for five minutes, stirring constantly and taking care that the mixture does not colour. Allow to cool, then refrigerate. This will last for a few days if kept covered and can then be added into sauces to thicken them. The roux must be stirred into a hot sauce, otherwise it is likely to form lumps.

5 Blanch the broccoli in boiling salted water until just tender, then drain and refresh under cold water. Stir the diced chicken and broccoli into the sauce sand season to taste with salt and pepper.

Pour this mixture into an ovenproof dish.

6 Melt the butter and mix together with the cheese and the breadcrumbs. Spread over the chicken mixture and bake 20 minutes or until brown and bubbling.

Per serving: 719kcals, 41.7g fat (21.2g saturated), 28g carbs (3.9g sugars), 56.4g protein, 3.2g fibre, 0.445g sodium

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Easy Food 21

Fish pie with creamy mash Serves 6-8

For the creamy mash: 1kg Rooster potatoes, peeled 100ml cream 70ml milk 75g butter For the pie: 600g organic salmon fillet 600g monkfish fillet 300g smoked haddock or coley 60g butter 60g plain flour 1 lemon, halved and zested Fresh parsley stalks 1 x small glass of dry white wine 2 large carrots, chopped 2 celery stalks, chopped 250ml cream Sea salt and black pepper 1 tbsp chopped fresh parsley, chopped 1 tbsp fresh dill, chopped 100g mature Cheddar, grated

Remove the vegetables from the cooking liquid and add to the baking dish along with the fish. Simmer the remaining liquid, allowing it to reduce. This is a simple tasty stock and will be used to flavour and lighten the final sauce.

8 Place this stock and the fish cooking liquid in a large saucepan over a medium heat.

Stir in the cream and lemon zest. Once the liquid is hot, whisk in three-quarters of the roux. Cook on a gentle heat for 4-5 minutes until the sauce has thickened. If it is a bit too runny, whisk in the remaining roux and allow to simmer for a further three minutes.

9 Season the sauce with black pepper and a little salt, (the smoked fish can have a high salt content, so don’t overdo the salt here) and stir in half of the chopped herbs.

Taste the sauce and adjust the seasoning as

necessary.

10 Pour the sauce over the fish and vegetables in the baking dish, mixing it gently between the pieces of fish. Sprinkle with the remaining herbs, then smooth the top with a knife or the back of a spoon.

Sprinkle the grated Cheddar on top of the filling before you pipe on the mash.

11 Using a piping bag and a large star-shaped nozzle, pipe the fluffy mash generously over the top of the pie and then return to the oven for 25-30 minutes or until the mash is golden and crisp and the filling is piping hot. If you don’t have a piping bag, just put the mash on top and fork it lightly to make it look pretty.

Per serving: 517kcals, 23.4g fat (11.3g saturated), 29.6g carbs (3.7g sugars), 44.8g protein, 3.8g fibre, 0.551g sodium

1 To make the creamy mash, steam the potatoes until cooked, then mash really well. In a small saucepan, heat the cream, milk and butter together. Pour over the hot potatoes, mix well and season with salt and pepper. Set aside.

2 Preheat the oven to 190˚C/170˚C fan/gas mark 5.

3 Remove the skin and all the pin bones from the fish fillets, and then chop the flesh into 5cm squares.

4 For the roux, melt the butter in a saucepan over a medium heat. Add the flour and cook gently for five minutes, stirring constantly and taking care that the mixture does not colour Cut the grated lemon in half and place in a shallow pan along with the fish, some of the parsley stalks, the white wine and just enough water to cover.

5 Simmer gently for 6-8 minutes, no longer; don’t worry if it isn’t totally cooked through as it will be going into the oven later. Using a slotted spoon gently remove the fish and place in a baking dish, reserving the cooking liquid.

6 Remove the lemon and parsley stalks from the stock and continue to simmer until it has reduced to around 125ml.

7 While the stock reduces, cook the carrot and celery in a little water for 6-8 minutes.

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FEBRUARY 2018

special feature Avoca

Lebanese couscous salad with pomegranate and mint Serves 6-8

Everyone needs a proper couscous salad recipe in their repertoire. The infusion of spices makes this extra special. In this part of the world, pomegranates are available from before Christmas until about March.

Keep an eye out for tubs of pomegranate seeds as an alternative to squeezing the seeds out of the fruit. Pomegranate molasses is a thick syrupy sauce which can be used in salads or meat dishes in the same way as balsamic vinegar. You will find it in specialist Middle Eastern delis and supermarkets. It is not vital but it adds an interesting intensity to the taste.

200g couscous 2 tbsp olive oil 90g mint, roughly chopped 1 bunch of spring onions, thinly sliced Seeds of 2 whole pomegranates (about 4 tbsp) 1 tsp pomegranate molasses (optional) For the spice infusion: 2 tsp ground coriander 1 tsp cumin 2 tbsp sultanas 3 tbsp olive oil Sea salt and black pepper 1 In a deep bowl, coat the couscous in the olive oil before adding boiling water to barely cover it. Keep mixing the cooked grains with a fork as they cool to stop them sticking — you are aiming for light fluffy grains.

2 While the couscous is cooling, make the spice infusion. Place the spices and sultanas in a small saucepan with the olive oil and warm gently on a low heat for a minute or until the fragrance of spices is released, then add to the couscous. Mix well and season with salt and pepper. Allow to cool, then add the chopped mint, spring onions, pomegranate seeds and pomegranate molasses, if using. Taste and adjust the seasoning, adding a little extra olive oil if necessary.

3 Serve in a large bowl with a few leaves of mint to garnish.

Per serving: 205kcals, 9.1g fat (1.3g saturated), 28.2g carbs (5.9g sugars), 4.1g protein, 2.6g fibre, 0.028g sodium

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Easy Food 23

125g unsalted butter, diced small 125g light brown sugar 40g porridge oats For the custard: 100g caster sugar, plus 1 tbsp extra for baking 6 large egg yolks 40g cornflour 150ml milk 175ml cream ½ vanilla pod, spilt lengthwise

Rhubarb crumble with vanilla custard Serves 6-8

The first crop of rhubarb is always warmly received by the pastry chefs in our kitchens. Our chefs came up with the clever idea of adding the custard to the bottom of the dish. This little surprise will delight your guests.

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For the rhubarb: 8-10 large sticks rhubarb, chopped into 3cm pieces 100-150g caster sugar, according to taste (forced early rhubarb is generally sweeter than the later crop)

1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4.

2 Combine the chopped rhubarb and the sugar in a large stainless-steel saucepan.

Add just enough water to cover and bring to the boil, stirring to ensure the sugar dissolves.

3 As soon as it comes to the boil, drain off the liquid and set aside.

4 To make the crumble, rub the butter into the flour until it resembles coarse breadcrumbs (you can do this by hand or in a food processor), then mix in the brown sugar and porridge oats.

5 To make the custard, whisk the sugar, cornflour and egg yolks together until light and fluffy. Combine the milk, cream and vanilla pod in a saucepan and bring to just below boiling point. Carefully pour over the egg mixture, whisking as you add to ensure it does not curdle the egg yolks.

Remove the vanilla pod and discard.

6 Return the mixture to the saucepan and cook over a low heat for 5-10 minutes, stirring continuously until thickened. This custard keeps very well in the fridge for 4-5 days and is also ideal for making fruit tartlets or homemade custard slices with puff pastry, jam and cream.

7 Spoon two thirds of the custard into the base of a baking dish. Place the lightly cooked rhubarb on top of the custard, sprinkle with an extra tablespoon of caster sugar and top with the oaty crumble topping. Bake for 35-40 minutes.

8 Serve with the remaining custard, some whipped cream or vanilla ice cream.

Per serving: 488kcals, 18.4g fat (10.3g saturated), 75.7g carbs, (42.2g sugars), 7.6g protein, 2.6g fibre, 0.119g sodium

For the crumble: 250g plain flour

FEBRUARY 2018

special feature Avoca

Root vegetable and squash soup with cheesy soda bread

1 level tsp bicarbonate of soda, sieved 1tsp salt 75-100g mature Cheddar, grated 400ml buttermilk

1 large onion, chopped 30g butter 3 carrots, peeled and chopped 1 parsnip, peeled and chopped 2 celery stalks, chopped 1 small sweet potato, peeled and chopped ½ butternut or similar squash, peeled and chopped ¼ red chilli, deseeded and chopped 75g orange lentils, rinsed under running cold water 1 litre vegetable stock 1 tbsp fresh thyme chopped 2 tbsp cream (optional)

1 Melt the butter in a large heavy saucepan over a low heat and cook the onion for 8-10 minutes until it has started to soften and turn opaque. Add the vegetables, chilli and enough vegetable stock to cover by about 5cm.

2 Simmer until the vegetables are fully cooked.

Add the lentils, return to a simmer and cook for a further 8-10 minutes until lentils have burst and are cooked. Remove from the heat, add the chopped thyme and liquidise until smooth. Thin out with a little extra stock, if desired. A couple of tablespoons of cream make a lovely addition for a slightly richer texture and flavour.

3 For the soda bread, preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a loaf tin with parchment paper.

Serves 4-6

For the soda bread: 450g plain flour

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4 Combine the flour, bicarbonate of soda and salt in a large bowl. Make a well in the centre, adding the grated cheese and the buttermilk (you may not need all of it), and mix gently until it all comes together.

5 Transfer the dough to the prepared loaf tin.

Flatten out the top of the loaf with the palm of your hand, and then run a deep line down the centre of the bread with an ordinary kitchen knife (this will help the bread to rise evenly in the oven).

6 Bake for 40 minutes, then remove the loaf from the tin and return to the oven for a further 10-15 minutes or until a skewer inserted in the centre of the loaf comes out clean.

7 Serve the soup in warm bowls with a little fresh thyme on top and a thick slice of the cheesy soda bread.

Per serving: 488kcals, 18.4g fat (10.3g saturated), 75.7g carbs (42.2g sugars), 7.6g protein, 2.6g fibre, 0.119g sodium

Easy Food 25

Strawberry meringue roulade Serves 4-6

4 large egg whites 225g caster sugar 300ml double cream, whipped, plus extra to serve 450g strawberries, sliced or quartered, plus extra to serve

26 Easy Food

1 Preheat the oven to 150ËšC/130ËšC fan/gas mark 2 and line a 30x20cm Swiss roll tin with parchment paper.

2 Beat the egg whites together with half of the caster sugar with an electric whisk until the mixture forms soft peaks.

3 Gradually beat in the remaining sugar, continuing to whisk for 10-15 minutes, until it forms stiff peaks.

4 Spread the mixture into the tin and bake for one hour. Remove from the oven and set

aside to cool.

5 Turn the meringue out onto a fresh sheet of parchment paper and carefully peel of the lining paper. Spread over the cream and strawberries and gently roll up to form the roulade. Serve topped with extra whipped cream and berries.

Per Serving 351cals, 19g (11.7g saturated), 44.8g carbs (41.4g sugars), 3.9g protein, 1.5g fibre, 0.042g sodium

FEBRUARY 2018

special feature Avoca

Superfood salad Serves 3-4

100g broccoli florets (use purple sprouting broccoli, if available) 80g edamame beans (fresh or frozen) 60g quinoa 200g mixed leaves 40g flaked almonds, toasted 100ml French dressing (use Avoca French Dressing, if possible) 100g butternut squash, diced and roasted until tender 1 avocado, sliced

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1 small carrot, peeled into ribbons 2 radishes, quartered ½ of a fennel bulb, thinly sliced A small handful of alfalfa sprouts Edible flowers (optional) 1 Bring a pot of salted water to a boil and have a large bowl of ice water nearby. Add the broccoli and edmame to the boiling water for a minute or two so they are crisp-tender but still vibrant green, then remove from the pot and drop them into the bowl of ice water.

2 Cook the quinoa according to the package instructions, then set aside and leave to cool to room temperature.

3 In a bowl, mix together the mixed leaves, quinoa and almonds. Dress lightly with some of the French dressing.

4 Heat one tablespoon of the dressing in a frying pan over a medium heat and add the broccoli, edmame and squash. Cook for 2-3 minutes until warmed through.

5 Add the salad mixture to a serving plate, then top with the warmed vegetables and remaining ingredients. Serve immediately.

Per Serving 296cals, 19.8g (2.9g saturated), 22.9g carbs (4.6g sugars), 5.6g protein, 6.6g fibre, 0.272g sodium

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Easy Food 27

Traditional scones Makes 12-18

450g self-raising flour A pinch of baking powder A generous pinch of salt 50g caster sugar 110g unsalted butter, diced 1 egg, lightly beaten 50ml double cream 200ml milk (you may need more) For the glaze: 1 egg, beaten with 1 tbsp water

28 Easy Food

To serve: Fresh berries Jam Whipped cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and lightly grease a baking tray.

2 Sift the flour, baking powder and salt into a bowl and stir in the sugar. Using your fingertips, lightly work in the butter until the mixture resembles dry breadcrumbs.

3 Add the egg, cream and enough milk to moisten. Mix well until it has a soft, doughy texture — it shouldn’t be too moist. Gather

the dough into a ball and turn it out on to a floured surface, then roll lightly with a rolling pin to 2½cm thick.

4 Cut out the scones with a round cutter, transfer to the baking tray and brush the tops with the egg glaze. Bake for 15-20 mnutes or until well browned. Serve with fresh berries, jam and whipped cream.

Per Serving 185cals, 7.5g (4.6g saturated), 25.4g carbs (3.8g sugars), 3.7g protein, 0.8g fibre, 0.125g sodium

FEBRUARY 2018

What's in season?

EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS

30-35

IN THIS SECTION

KALE-ING ME SOFTLY, p30

We're out to prove that kale truly is delicious, as well as nutritious

www.easyfood.ie

EF127_XX Intro Pages.indd 29

EAT IRELAND, p34

Recipe Editor Jocelyn Doyle invites you to find your inner chilli addict

Easy Food 29

18/01/2018 12:08

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30 Easy Food

FEBRUARY 2018

what’s in season? kale

Smoky creamed kale Serves 6-8 as a side

400g kale, stalks removed, chopped 60g butter ½ a small onion, finely chopped 6 garlic cloves, crushed 4 tbsp plain flour 500ml whole milk 40g Parmesan, grated ½ tsp Dijon mustard 1 tsp smoked paprika Salt and black pepper 1 Bring a large pot of salted water to a boil over a high heat. Add the kale and simmer for one minute, then drain in a colander and immediately transfer to a bowl of iced water to stop it cooking.

After 30 seconds, drain well and squeeze dry with kitchen paper.

2 Melt the butter in a large saucepan over a medium-high heat. Add the onion and garlic and cook for one minute, stirring constantly.

3 Sprinkle the flour over the onion mixture. Turn the heat to medium and cook for 2-3 minutes, stirring constantly.

4 Whisk in the milk. Cook for 4-5 minutes longer, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of a wooden spoon. Reduce the heat to low and continue cooking for two minutes.

5 Stir in the Parmesan, mustard, paprika, a pinch of salt and a generous amount of black pepper. Add the drained kale and mix well to combine. Allow to heat through over a low heat then serve.

Per serving: 147kcals, 8.6g fat (5.4g saturated), 12.9g carbs, 3.2g sugars, 5.9g protein, 1.1g fibre, 0.165g sodium

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Easy Food 31

A bit on the side...

KALE PESTO Makes about 300g Toast 40g pine nuts in a dry pan over a medium-low heat until lightly browned, watching carefully and shaking the pan so they don’t burn. Allow to cool, then place in a food processor and pulse until finely chopped. Add 200g roughly chopped kale and some salt and pepper, then pulse until finely chopped. Add 40g Parmesan and pulse to combine. Slowly pour in 120ml olive oil, pulsing to combine everything. Stir through pasta, drizzle over roasted baby potatoes or use any other way you would basil pesto.

SIMPLE BUTTERED KALE

Sausage and kale fettuccine Serves 4

3 tbsp olive oil 350g good-quality pork sausages, sausage meat squeezed from casings and roughly broken up 300g fettuccine 250g kale, tough stems discarded and leaves roughly chopped 1 garlic clove, crushed 30ml white wine 120ml chicken stock 30g Parmesan, plus extra to serve 1 tbsp fresh rosemary leaves, chopped Salt and black pepper 1 Heat the oil in a large heavy pan over a medium-high heat and cook the sausage meat for 6-7 minutes until browned on all sides, breaking up any lumps with a spoon.

32 Easy Food

2 Bring a pan of salted water to a boil. Add the fettuccine and cook according to package instructions. Drain well, reserving about 250ml of the cooking water.

3 Add the kale to the pan with the sausage meat. Cook for 5-6 minutes until just tender, stirring frequently. Add the garlic and cook for one minute longer.

4 Add the white wine and bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon.

5 Add the stock, pasta and 120ml of the reserved cooking water to the pan and stir to combine together well. Stir in the Parmesan and rosemary and season to taste.

6 Add a little extra cooking water to thin the sauce further, if desired. Serve immediately, with extra Parmesan on the side.

Per serving: 669kcals, 38.9g fat (10.8g saturated), 48.9g carbs, 0.2g sugars, 30g protein, 1.3g fibre, 0.869g sodium

Serves 4 Melt 40g butter or bacon fat in a large pan over a medium-high heat. Add 200g kale and cook for 1-2 Top tip: con minutes, stirring to py ba Add cris coat. Add 1 tbsp for extra lardons water and cover flavour! with a lid. Cook for a further 2-3 minutes, then season generously with salt and black pepper and serve.

STIR-FRIED ASIAN KALE Serves 4 Heat 1 tbsp toasted sesame oil in a large pan over a medium heat. Add 3 sliced garlic cloves and 1 x peeled and grated 3cm piece of fresh ginger. Cook for one minute, stirring. Add 200g kale and increase the heat to medium-high.

Add 4 tsp soy sauce and 60ml water.

Continue to stir-fry for 2-3 minutes until the kale is wilted but still slightly crunchy.

Sprinkle with sesame seeds to serve.

FEBRUARY 2018

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EAT Ireland Recipe Editor Jocelyn Doyle invites you to find your inner chilli addict

T

hese days, it’s hard to believe that I used to be a true chilli wimp. For most of my formative years, my mother and sister would chomp happily through curries while I sat sweating helplessly over my dinner bowl. I assumed that spicy foods just weren’t for me, that it was my destiny for hot dishes of any kind to cause me discomfort and ruin my eye makeup.

Then, in my early twenties, I spent some time backpacking around southeast Asia with my friends. A game was started to determine which of us could withstand the hottest Thai food; as it turned out, the prospect of winning this (pointless, prizeless) challenge was all my competitive nature needed.

The rivalry culminated in my ordering a squid curry so hot that it made me cry. I don’t mean to say that my eyes were watering, as is common when eating spicy foods — I mean that I was experiencing a level of physical pain bad enough to make me weep. And yet, in the grandly foolish, win-at-all-costs tradition of my father’s side of the family, I held on stubbornly, finished my plate, stopped blubbering and claimed my victory.

As it turns out, being a spice wuss is by no means a life sentence. The sensation of heat in your mouth is a physical response to capsaicin, a compound found in chillies. Its purpose is to deter mammals like ourselves from eating chillies from their plants.

(Interestingly, birds are unaffected by capsaicin because they are capable of spreading the seeds far and wide, an advantage for the plant.) The burn occurs when capsaicin bonds with the pain receptors on the inside of the mouth, tricking them into responding

34 Easy Food

as though experiencing a literal burn.

Not only is it very possible to raise your tolerance level by repeated exposure to capsaicin, but — as I soon found — the sensation quickly becomes addictive. One explanation for this is our unique pursuit of “safe” dangerous activities, such as rollercoasters or bungee jumps: situations in which we may feel a rush of adrenaline without putting ourselves at any real risk. Quite the opposite, in fact: studies suggest a myriad of benefits associated with spicy food, and it has been linked with improving heart health, reducing inflammation and lowering levels of bad cholesterol and blood pressure, in addition to boosting the production of feel-good hormones such as serotonin.

Eating very spicy foods can even lead to feelings of euphoria.

Our little island is not exactly known for spicy foods but, as Irish palates become more adventurous, things are changing. Cork is at the forefront of this with Rebel Chilli, a range of hot sauces; as owner Paul Moore explains, the name is a reference to the “rebel county,” but also to the seemingly ironic concept of basing a chilli sauce company in Ireland. “No-one else was making really good chilli sauce,” he says, “so I started making it in my mother’s kitchen and selling it at farmers’ markets, where I realised that there is a market for it.” Indeed, Rebel Chilli has gone from strength to strength, and Paul’s biggest test in the last 12 months has been keeping up with the demand, both at home and as far away as Dubai. His insistence on using fresh, whole ingredients is a separate challenge in itself, and highquality chillies are imported from Spain

and the Netherlands in order to circumvent the obvious problems with growing them in our rainy climate.

Aside from the novelty of an Irish-owned hot sauce company, there’s plenty else for which to commend Rebel Chilli. Products like these often focus on the heat alone, to the detriment of the overall taste profile; not so here, however, where there are real, complex layers of flavour behind the burn. There are no additives or preservatives used, and the fact that the whole range is gluten-free and vegan-friendly means that everyone can enjoy a little rebellion.

As Paul explains, the sauces are incredibly versatile; while they are delicious as dips and marinades, he uses them most often in cooking.

I’ve taken his word for it and used the Jalapeño and Raspberry Jelly to create one of the tastiest pork belly recipes I’ve had the pleasure to ingest: easy enough for a family meal, yet fancy enough for a dinner party, I guarantee you won’t be disappointed. Paul’s favourite is the Habanero Relish, because “it is fantastic to add to curries or soups, or to use as a marinade for meat.” I find it impossible to choose my favourite, as every time I

FEBRUARY 2018

what’s in season? local food try one of the sauces I fall in love all over again.

Even if you’re far from a chilli aficionado, my personal transition from apprentice to addict proves that it’s perfectly possible to develop a taste for it, even without shedding tears in Phuket.

One of the many the great things about this fantastic range is that it includes every heat level from sweet and mild to rip-roaringly hot, meaning that you can work your way up from reluctance to true rebellion. The chilli challenge is on. www.rebelchilli.com

Crispy jalapeño and raspberry pork belly tacos Serves 6 For the lime and coriander crema: 5 spring onions, thinly sliced 8 tbsp fresh coriander, chopped 6 tbsp Greek yoghurt 6 tbsp sour cream

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Zest and juice of 1 lime 1 garlic clove, crushed Salt and black pepper For the pork: 450g skinless pork belly 2 tsp salt 2 tsp sugar Black pepper Rebel Chilli Jalapeño and Raspberry Jelly, for brushing, plus extra to serve 1 tbsp olive oil To serve: Small soft tortillas White cabbage, shredded Pickled jalapeños 1 In a bowl, combine all of the ingredients for the cream. Season to taste and refrigerate until ready to serve.

2 Season the pork belly with the salt, sugar and a generous amount of black pepper.

Cover and refrigerate overnight.

3 Preheat the oven to 230˚C/210˚C fan/gas mark 8.

4 Place the pork belly in a roasting tin,

fat side-up. Brush with some of the Jalapeño and Raspberry Jelly and roast for 30 minutes.

5 Reduce the heat to 140˚C/120˚C fan/gas mark 1. Brush the pork with some more of the jelly and roast for one hour longer.

6 Remove from the oven and allow cool to room temperature. Wrap tightly in cling film and place in the fridge for 2-3 hours.

7 Slice the pork into bite-sized pieces.

Heat the oil in a large pan over a mediumhigh heat. Working in batches to avoid crowding the pan, brown the pork pieces on all sides. Drain on kitchen paper, then place in a bowl and tent loosely with foil to keep warm while you brown the rest.

8 To serve, spread small soft tortillas with some Jalapeño and Raspberry Relish.

Top with some shredded white cabbage, pickled jalapeños and the crispy pork belly and drizzle generously with the lime and coriander crema.

Per serving: 417kcals, 34g fat (11.9g saturated), 17.7g carbs (12.4g sugars), 20.1g protein, 0.6g fibre, 1.129g sodium

Easy Food 35

FROM THE LAND COMES THE FLAVOUR

TURF SMOKED IRISH HAM FOR FURTHER INFORMATION ON THE BRADY FAMILY RANGE ASK YOUR LOCAL SALES REPRESENTATIVE OR CALL US IN CO. KILDARE ON 045-863650

www.bradyfamily.ie

facebook.com/BradyFamilyHam

@bradyfamilyham

larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES

38-54

IN THIS SECTION

COOKING FLIPPING OUT! WITH COLOUR! p46 These simple dinners p42 These sweet and REPERTOIRE RECIPES, p38

are the ones you'll want to make again and again

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EF127_XX Intro Pages.indd 37

Turn up the volume on your cooking with these flavoursome and colourful dishes

savoury pancakes are perfect for feeding a hungry crowd

PERFECT PANCAKES, p50

Make the most perfect pancakes with our top tips

15 WAYS WITH DIPS, p52

Fun recipe ideas using hummus, guacamole and pesto

Easy Food 37

18/01/2018 12:08

Repertoire

Recipes

These simple dishes are the kind you’ll want to make again and again!

Recipes, images and tips from

New Classics

By Marcus Wareing Published by HarperCollins €23/20

38 Easy Food

FEBRUARY 2018

cooking for fun comfort food

Bacon and sweet potato soup with almond butter Serves 6-8 (makes just over 3 litres) 4 large sweet potatoes (around 400g each), peeled and roughly chopped into 2cm chunks 2 onions, 1 roughly chopped and 1 finely sliced 2 bay leaves 2 celery sticks, chopped 2 litres chicken or vegetable stock 2 tbsp vegetable oil 200g smoked back bacon rashers, or smoked streaky bacon, diced 100g flaked almonds 3 tbsp olive oil 250ml milk or coconut milk Sea salt and freshly ground black pepper Thyme leaves 1 Preheat the oven to 200°C/180°C fan/gas mark 6.

2 Put the sweet potato chunks, roughly chopped onion, bay leaves, celery and stock in a large saucepan. Season well with sea salt and pepper then bring to the boil over high heat. Reduce the heat, cover and leave to simmer for 20-25 minutes, or until the sweet potato is soft and falling apart.

3 Meanwhile, heat the vegetable oil in a frying pan over medium heat. Add the finely sliced onion and bacon and cook for about 15 minutes until golden, stirring frequently.

4 Put the flaked almonds in a roasting tin and bake for 8-10 minutes, until dark golden, shaking the tin halfway through. Remove from the oven, tip the almonds into a blender with the olive oil, and blitz until they reach the consistency of chunky peanut butter.

Season well.

5 Remove the bay leaves from the soup, then blend the soup in batches in a blender, or use a stick blender, until it is completely smooth. Whisk in the milk then set aside.

6 Add most of the bacon and onion to the soup, reserving some to serve, and bring it back to a gentle simmer. Mix well then taste and add a little more sea salt, if needed, and a good dose of black pepper.

7 To serve, ladle the soup into bowls. Finish with a good dollop of the almond butter and garnish with thyme leaves and the reserved bacon and onion mixture.

Per Serving 622kcals, 30.7g fat (7g saturated), 28.1g carbs (3.5g sugars), 57.3g protein, 5.2g fibre, 0.649 sodium

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Baked honeycomb puddings Serves 4 75g butter, plus extra for greasing 40g caster sugar, plus 1 tbsp 2 eggs 40g golden syrup 100g plain flour 1 tsp baking powder 2 x 40g chocolate-covered honeycomb bars, roughly chopped To serve: Cocoa powder Crème fraîche or ice cream 1 Preheat the oven to 200°C/180°C fan/gas mark 6.

2 Lightly butter four ramekins and sprinkle them evenly with the tablespoon of sugar.

3 Put the eggs and 40g caster sugar in a

mixing bowl and whisk on high speed until light and fluffy.

4 Melt the 75g butter with the golden syrup in a pan then stir it into the eggs and sugar, and fold in the flour and baking powder.

5 Put a large spoonful of the pudding mixture into the bottom of the ramekins. Sprinkle the crushed honeycomb on top. Finish by spooning the remaining pudding mix over the honeycomb. Smooth over the surface with a palette knife.

6 Sit the ramekins on a baking tray and bake for around 15 minutes, until the puddings puff up and become golden.

7 Remove from the oven and leave the puddings to rest for 1-2 minutes, then dust with cocoa powder and serve with a spoonful of crème fraîche or ice cream.

Per Serving 421kcals, 22.3g fat (10.4g saturated), 49.9g carbs (12.9g sugars), 7.1g protein, 0.7g fibre, 0.156 sodium

Easy Food 39

Beef and ale pie with chorizo Serves 4-6 4 tbsp vegetable oil 4 tbsp plain flour 1½ tsp table salt Freshly ground black pepper 800g braising steak, cut into 2cm chunks 200g small shallots, peeled 2 tbsp tomato purée 2 garlic cloves, grated ¼ bunch of thyme, tied together with string 2 bay leaves 150g chorizo, skin removed and sausage meat diced into 1cm chunks 200ml ale 600ml beef stock 1 tsp smoked paprika 1 x 320g sheet ready-rolled all-butter puff pastry 2 tbsp flat-leaf parsley, finely chopped 2 tbsp coriander, finely chopped 2 egg yolks, beaten

heat. Mix the flour, one teaspoon of the salt and a pinch of black pepper 3 together, then toss the steak in the flour and shake off any excess. When the oil is hot, add a batch of the steak and fry until well browned. Remove the steak and set it aside, brown the remaining beef, then remove it and set it aside with the rest.

4 Add the remaining two tablespoons of vegetable oil to the casserole over mediumhigh heat, add the shallots and remaining half of a teaspoon of the salt and fry until golden, then add the tomato purée, garlic, thyme and bay leaves and cook for a further three minutes. Add the chorizo and cook for a further three minutes. Add the ale to the pan and bring to a simmer, scraping the bottom of the dish with a wooden spoon to maximise flavour. When the alcohol has reduced to a syrup, add the beef stock and paprika. Simmer over medium-high heat for 15 minutes to reduce the liquid then return the beef to the pan. Stir well, cover and place in the oven for two hours.

5 Meanwhile, roll out the puff pastry to fit a pie dish around 24cm in diameter, with a slight overhang. Place back in the fridge on a baking sheet for 30 minutes to rest.

6 Remove the casserole from the oven and increase the oven temperature to 200°C/180°C fan/gas mark 6. Remove the thyme and bay leaves from the dish then gently stir in the chopped parsley and coriander. Spoon the casserole mixture into the pie dish.

7 Brush the edges of the chilled puff pastry with the egg yolk and cover the pie dish, pressing the pastry into the edge of the pie dish to seal. Cut a hole in the centre of the pastry then brush all over with the egg yolk. Place the pie back in the oven for 25-30 minutes until the pastry is a deep golden colour.

Per Serving 857kcals, 52.6g fat (15.2g saturated), 38.2g carbs (2.9g sugars), 53.9g protein, 1.9g fibre, 3.02g sodium

1 Preheat the oven to 160°C/140°C fan/gas mark 3.

2 Heat two tablespoons of the vegetable oil in a large, ovenproof casserole dish over high

40 Easy Food

FEBRUARY 2018

cooking for fun comfort food

Aubergine, freekeh and cashew tagine Serves 4

Freeke h is roaste d and c racked green durum wheat; is avail it ble in health food shops .

100g cashew nuts 200g freekeh 6 tbsp vegetable oil 2 large onions, finely chopped 3 garlic cloves, crushed 2cm piece of fresh ginger, peeled and grated 2 tbsp tomato purée 400ml tomato passata or 1 x 400g tin of chopped tomatoes 250ml vegetable stock 1 tbsp sherry vinegar 1 tsp black treacle 50g dried currants 2 tsp saffron stands, soaked in 1 tbsp warm water for 10 minutes 2 aubergines, cut into 2cm dice 1 bunch of coriander, leaves chopped Sea salt and freshly ground black pepper For the spice mix: 2 tbsp cumin seeds 1 tbsp fennel seeds 1 tbsp yellow mustard seeds 1 tsp coriander seeds 1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp sweet smoked paprika 2 tbsp plain flour ½ tsp table salt 1 Preheat the oven to 200°C/180°C fan/gas mark 6.

2 Put the cashew nuts on a roasting tray and bake for 6-10 minutes until golden. Remove, leave to cool, then chop roughly. Reduce the oven temperature to 160°C/140°C fan/gas mark 3.

3 Cook the freekeh for half of the time on the packet instructions, then drain.

4 Heat two tablespoons of the vegetable oil in a large casserole dish over medium heat.

Add the onions, season with sea salt and pepper and sauté for about 10 minutes until they are soft but not coloured. Add the garlic and ginger for the last 3-4 minutes. Add the tomato purée, the passata or chopped tomatoes, stock, vinegar, treacle, currants and saffron to the casserole and remove from the heat.

5 Heat a dry large frying pan over high heat and, when hot, add the spices from the spice mix ingredients and stir them for 3-4 minutes until fragrant. Transfer the spices to

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a mortar and crush with the pestle. Mix with the flour and table salt in a bowl.

6 Add two tablespoons of vegetable oil to the frying pan and place back on the heat.

Season the diced aubergine generously with the spiced flour and fry it in the oil, in batches, until golden, adding more oil with each batch as necessary.

7 Add half of the chopped coriander to the casserole and mix well. Add the part- cooked freekeh and the spiced aubergine. Sprinkle

with three-quarters of the cashew nuts.

8 Bring to the boil, cover with a lid and transfer to the oven for around one hour until the freekeh is tender and the sauce thickened. Serve sprinkled with the remaining coriander and cashew nuts.

Per Serving 664kcals, 35.9g fat (6.4g saturated), 77.9g carbs (18.5g sugars), 20.5g protein, 20.7g fibre, 0.346g sodium

x

Easy Food 41

COOKING

with colour!

Turn up the volume on your cooking with these flavoursome and colourful dishes

Recipes and images courtesy of Green Saffron In the run up to the Hindu festival of Holi on 1st March — the arrival of spring and end of winter — why not focus on recipes and dishes jampacked with bold and warming flavours and colours? Cork-based Green Saffron is doing just that!

Green Saffron is a multi-award-winning purveyor of spices, rice, sauces and spice blends, available in SuperValu stores and specialty food shops nationwide. Along with injecting some colour into the darkest months of the year, founder Arun Kapil is hosting a tasting evening at Marlfield House (www.marlfieldhouse.com) on Thursday, 8th February, and a three-hour master class in the Kilkenny School of Food in Thomastown (www.schooloffood.ie) on Saturday, 10th February. For more information or to book a place, please visit the websites listed above.

Green Saffron

42 Easy Food

@greensaffron

@green.saffron

www.greensaffron.com

FEBRUARY 2018

cooking for fun vibrant food

Moroccan charred cauliflower salad Serves 4 1 head of cauliflower, stalk removed, leaves retained 1 tsp whole cumin seeds 2 tsp black peppercorns, coarsely ground 1 tsp smoked paprika ½ tsp turmeric 4 tbsp rapeseed oil Good handful each of rocket, coriander leaves and mint leaves Juice of ½ a lemon Juice of 1 lime 1 tsp sea salt 4 tbsp pomegranate seeds 3 tbsp pine nuts, toasted To serve: Greek yoghurt (optional) 1 Turn the grill on to a high heat.

2 Cut the raw cauliflower in half. Grate one half to a couscous-style texture using the small-gauge side of a box grater. Set aside.

Chop the remaining half into small florets.

3 In a bowl, mix the florets with the spices and two tablespoons of the oil. Place on a baking tray under the grill. Once the edges of the florets begin to bubble, keep an eye on them and remove when slightly charred.

Set aside.

4 Finely slice the green leaves of the cauliflower. Place on a platter or large serving plate and add the grated cauliflower, herbs and rocket. Set aside.

5 Mix the lemon and lime juices with the remaining oil and the salt. Pour this mixture over the cauliflower and gently fold everything together. Add the florets, pomegranate seeds and nuts. Serve with a bowl of Greek yoghurt, if desired.

Per Serving 245kcals, 18.9g fat (1.5g saturated), 19.1g carbs (12.7g sugars), 3.1g protein, 3.1g fibre, 0.493g sodium

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Easy Food 43

Calcutta ‘scorched and spicy’ hake Serves 4 5g fresh root turmeric, peeled 30g fresh root ginger, peeled 2 green finger chillies 2 tbsp poppy seeds 1 tbsp mustard seeds 1 tsp sea salt 2 tbsp mustard or rapeseed oil Juice of 1½ lemons and zest of ½ a lemon 4 hake fillets (300g-350g each), cleaned and skin scored 2 tsp whole cumin seeds 1 Hispi cabbage, sliced into 4 wedges through the poles, root trimmed 200g cottage cheese 1 fat finger chilli, deseeded and finely chopped 1 Turn your grill to a medium-high heat.

2 Blitz the spices in a food processor with the salt, oil, juice of one lemon and three tablespoons of water.

3 Coat the hake fillets in the spicy marinade. Line a grill pan with tin foil and grease lightly with oil. Place the fish on top, skin side up, and cook under the grill for 5-7 minutes until the fish is just done.

Set aside.

4 Pop the cumin seeds in a pan of simmering water and steam the cabbage wedges until just cooked. Set aside and keep warm.

5 In a small bowl using a hand blender or in a small food processor, blitz the cottage cheese with the lemon zest and remaining lemon juice for about five minutes to form a smooth, whipped consistency. Set aside.

6 To serve, place a cabbage wedge and a hake fillet on each warmed plate, then add a dollop of whipped curd.

Per Serving 518kcals, 18g fat (4g saturated), 30.5g carbs (11.1g sugars), 60.5g protein, 9.8g fibre, 1.015g sodium

44 Easy Food

FEBRUARY 2018

cooking for fun vibrant food

50ml mustard or rapeseed oil, plus extra to serve 2 medium onions, finely diced 6 garlic cloves, finely grated 30g ginger, finely grated 1½ tsp fenugreek seeds ½ tsp black peppercorns 1 tsp ground turmeric 2 tsp sea salt 1 x 400g tin of chopped tomatoes Juice of 1 lemon Large handful of fresh coriander, some finely chopped, some picked leaves To serve: Roti

Purple aubergine, tomato & fenugreek curry with cucumber raita and roti Serves 4 For the raita: 1 tsp sea salt ½ a cucumber, skin on, deseeded and coarsely grated www.easyfood.ie

200ml full fat Greek yoghurt 100ml crème fraîche 1 tsp black mustard seeds, lightly toasted

1 For the raita, add the salt to the grated cucumber and allow to sit for 10 minutes.

Place the salted pulp into the centre of a clean tea towel and squeeze to remove all excess water.

2 Mix this squeezed pulp with the other raita ingredients. Cover and set aside in the fridge to chill.

3 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and turn the grill on to a high heat.

4 Cook the tomatoes under the grill, cut side up, until they collapse and are slightly charred. Set aside.

5 Prick the aubergines all over with a fork.

Place on a baking tray and roast for 30-40 minutes until well collapsed, soft and charred all over. Peel the aubergines and roughly chop the flesh. Set aside.

6 Heat the oil in a large pan over a medium heat. Cook the onions for 7-8 minutes until soft. Add the garlic, ginger, spices and salt.

Stir in the tinned tomatoes, then reduce until most of the water has evaporated and the mixture resembles a pesto consistency.

7 Add the aubergine flesh, lemon juice and grilled tomatoes. Stir and warm through for 4-5 minutes to bring the flavours together.

Stir in the chopped coriander.

8 To serve, spoon the curry into a large wide bowl. Drizzle with oil and scatter with the picked coriander leaves. Serve with the cucumber raita and a hot grilled roti.

Per Serving 409kcals, 19.3g fat (4.6g saturated), 50.5g carbs (21.6g sugars), 14.5g protein, 20.3g fibre, 0.521g sodium

For the curry: 5 large vine tomatoes, some halved, some quartered, seasoned with a little salt, sugar and pepper 3 medium purple aubergines

Easy Food 45

! t u o g n i p p i l F These sweet and savoury pancakes are perfect for feeding a hungry crowd!

More for you

More for you 46 Easy 46 Easy FoodFood

More for you 2018 FEBRUARYFEBRUARY 2018

larder luck pancakes

Easy Food RECOMMENDS

Lidl has everything you need to make this Pancake Tuesday a hit! From handy pancake mix to toppings such as chocolate hazelnut spread, lemon juice, chopped chocolate and whipped cream, you can have a pancake buffet sorted in minutes!

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Ham and cheese pancakes

Banana nut pancakes

Serves 6

Serves 6

1 x Belbake Pancake Mix Lidl Deluxe Irish Country Relish Cheddar, grated Ham slices

1 x Belbake Pancake Mix 3 bananas, sliced Walnuts, chopped Maple syrup Icing sugar

1 Prepare the pancake mix according to the package instructions. Keep the pancakes warm while you finish preparing the rest of the mix.

2 Add a pancake to the warm pan and spread with the relish. Top with Cheddar and ham and warm through. Repeat with the remaining pancakes and serve warm.

1 Prepare the pancake mix according to the package instructions. Keep the pancakes warm while you finish preparing the rest of the mix.

2 Add the bananas and nuts to the pancakes and drizzle with maple syrup. Dust the top with icing sugar to serve.

Per Serving 136kcals, 4.2g fat (1.6g saturated), 14.2g carbs (8.7g sugars), 10.2g protein, 0.3g fibre, 0.664g sodium

Per Serving 156kcals, 3.2g fat (0.2g saturated), 31.2g carbs (19.8g sugars), 2.4g protein, 1.8g fibre, 0.073g sodium

Easy Food 47

Per Serving 165kcals, 4.5g fat (1.5g saturated), 17g carbs (8.3g sugars), 6.1g protein, 0.1g fibre, 0.228g sodium

Caprese pancake

Per Serving 165kcals, 4.5g fat (1.5g saturated), 17g carbs (8.3g sugars), 6.1g protein, 0.1g fibre, 0.228g sodium

Serves 6

More for you

1 x Belbake Pancake Mix Fresh Mozzarella, sliced 1 tomato, sliced Fresh basil Balsamic vinegar

S’mores pancakes

Per Serving 223kcals, 10g fat (7.3g saturated), 30.2g carbs (20.6g sugars), 2.8g protein, 1.4g fibre, 0.118g sodium

Serves 6

1 Prepare the pancake mix according to the package instructions. Keep the pancakes warm while you finish preparing the rest of the mix.

2 Add a pancake to the warm pan and fill with the Mozzarella slices, tomato and fresh basil.

Drizzle with the balsamic vinegar. Repeat with the remaining pancakes and serve warm.

1 x Belbake Pancake Mix Choco Nussa Chocolate Hazelnut Spread Mini marshmallows Digestive biscuits, crushed 1 Prepare the pancake mix according to the

package instructions. the pancakes More for Keep you

48 Easy Food

warm while you prepare the rest of the mix.

2 Spread the pancakes with the chocolate hazelnut spread, then fill with mini marshmallows and the crushed biscuits.

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50 Easy Food

AUGUST/SEPTEMBER FEBRUARY 2010 2018

larder luck pancakes

THE ULTIMATE (THIN) PANCAKE MIX Serves 6 Whisk together 2 large eggs, 180ml milk, 120ml water, 120g plain flour and 45g melted butter until smooth. Cover and refrigerate for one hour. Melt some butter in a frying pan over a medium-high heat.

Pour some batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating. Cook for 40 seconds, then flip and cook for another 10 seconds. Keep warm.

THE ULTIMATE (FLUFFY) PANCAKE MIX Serves 6 Sift 135g plain flour, 1 tsp baking powder, a pinch of salt and 2 tbsp caster sugar into a mixing bowl. Whisk together 130ml milk, 1 beaten egg and 2 tbsp melted butter.

Stir into the flour mixture. Leave to sit for a few minutes until slightly thickened. Melt some butter in a frying pan over a mediumhigh heat. Cook ladles of the batter in the pan, flipping when bubbles form in the centre of the pancake.

MAKE THEM AHEAD! P P

P

Pancake batter will keep in the refrigerator for 48 hours.

If you want to store the cooked pancakes, lay them out flat so they can cool once they’re out of the pan. When cooled, stack and store them in a resealable plastic bag in the fridge for five days or in the freezer for up to two months.

When cooking pancakes that have been frozen, leave them to thaw first before peeling apart and cooking in a pan.

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Strawberry shortcake pancake Makes 6

1 x ultimate thin pancake mix 100g strawberries, fresh or frozen 1 tbsp caster sugar 50g cream cheese 50g whipped cream, plus extra for topping 5 digestive biscuits, crushed 1 Prepare the pancakes according to the recipe.

2 Add the strawberries and sugar to a

saucepan over a medium heat. Bring to a simmer, stirring regularly, for 5-7 minutes until thickened. Remove from the heat and leave to cool.

3 Beat the cream cheese and whipped cream until combined, then gently stir through half of the berry mixture.

4 Use the mixture to fill the pancakes, then top with more whipped cream and a drizzle of the berry sauce. Sprinkle over the crushed biscuits.

Per Serving 176kcals, 7.8g fat (4.3g saturated), 20.8g carbs (4.6g sugars), 5.7g protein, 0.9g fibre, 0.063g sodium

Easy Food 51

5

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HUMMUS

MEDITERRANEAN PITTA PIZZAS Serves 4 Turn the grill on to a high heat.

Lightly rub 4 large pittas with olive oil and place under the grill for five minutes or until lightly crisp. Spread each pitta with 2 tbsp hummus.

In a bowl, combine ½ a chopped cucumber, ½ a chopped tomato, 8 pitted and chopped Kalamata olives, ½ a chopped red onion, 2 handfuls of rocket, 2 tbsp lemon juice and 3 tbsp extra-virgin olive oil. Season with a pinch of salt and plenty of black pepper. Pile the mixture on top of the pitta breads and top with crumbled Feta to serve.

52 Easy Food

15 WAYS WITH… DIPS To m ake y our own h umm us, guac amol e or pesto , flip to p.122!

BAKED HUMMUS-COATED CHICKEN WITH VEG Serves 4 Preheat the oven to 230˚C/210˚C fan/ gas mark 8. Coat a large baking dish with cooking spray. Pat 4 chicken fillets dry with kitchen paper and season all over with salt and pepper.

In a large bowl, combine 2 chopped courgettes and 2 chopped red onions.

Drizzle with 1 tbsp olive oil, season with salt and pepper and toss to coat. Transfer the vegetables to the prepared baking dish in an even layer.

Place the chicken fillets on top, then

spread each one thickly with hummus on all sides. Squeeze the juice of 1 lemon over everything and sprinkle with 1 tsp smoked paprika. Bake for 30 minutes or until the chicken is completely cooked through and the vegetables are tender.

SMOKEY RED PEPPER HUMMUS BURGERS Serves 4 In a bowl, mix 500g beef mince, 120g red pepper hummus, 100g breadcrumbs, 1 tsp smoked paprika and some salt and pepper until just combined; do not over-mix. Use clean hands to form the mixture into four patties. Cook under a hot grill or sear

in a pan over a medium-high heat until a brown crust has formed on both sides and the burgers are cooked through. Serve with your favourite burger toppings.

HEALTHY HUMMUS, KALE AND EGG BREAKFAST WRAPS Serves 4 Cut away and discard the stems from the centres of 5 large kale leaves.

Roughly chop the kale into 2cm pieces. Heat 2 tbsp olive oil in a large pan over a medium heat. Add 100g halved cherry tomatoes, 1 chopped shallot and a pinch of crushed chilli flakes. Cook for 4-5 minutes, then add the kale and sprinkle with salt and pepper. Stir for about two minutes until the kale wilts but is still bright green. Stir in a small handful of fresh basil, then remove from the heat. Hardboil 4 eggs, then plunge into iced water to prevent them from cooking further. To assemble the wraps, spread 4 wholewheat tortillas with hummus, leaving a 2cm border. Divide the kale mixture over the hummus. Slice the eggs and lay over the tops of the vegetables.

Fold up the bottom and sides of each tortilla to serve.

HUMMUS AND LEMON SALAD DRESSING Serves 4 In a bowl, combine 120g hummus, 1 crushed garlic clove, the juice of ½ a lemon, ½ tsp cumin and 2 tbsp freshly chopped dill. Whisk everything together until smooth and creamy, then season to taste with salt and black pepper. For a thinner dressing, whisk in a little water.

FEBRUARY 2018

larder luck 15 ways with dips

QUICK MEXICAN FLATBREADS Serves 4 Turn the grill on to a high heat. Heat 4 garlic and herb naans or flatbreads under the grill according to package instruction, then spread thickly with guacamole. Top with shredded rotisserie chicken or leftover roast chicken and scatter with crumbled Feta. Season with black pepper and drizzle with hot sauce, if desired.

CHEESY GUACAMOLE STEAK SAMBOS Serves 4 Pat 450g sirloin steaks dry with kitchen paper and season generously with salt, pepper and the juice of 1 lemon. Heat 2 tbsp olive oil in a large pan over a medium-high heat and cook the steaks for 3-4 minutes per side or to your preference. Transfer to a cutting board, tent loosely with foil and allow to rest for five minutes.

Slice the steaks against the grain.

Turn the grill on to a high heat. Split 4 ciabatta rolls and lightly toast the cut sides. Add 2 slices of Cheddar to each bottom bun and place back under the grill until melted. Layer the steak on top of the cheese, then top with generous spoonfuls of guacamole on top. Sandwich together with the top buns and cut in half to serve.

SMOKED SALMON AND GUAC BAGELS Serves 4 Split 4 onion bagels and toast lightly in the toaster or under a hot grill.

Allow to cool slight. Spread the bagels thickly with guacamole, then top with sliced smoked salmon, sliced red onion and capers.

CREAMY AVOCADO PASTA WITH SPICY PRAWNS Serves 4 Bring a large pan of salted water to a boil and cook 320g linguine according to package instructions. In a food processor, combine 300g guacamole with 2 avocados, 120ml cream, 120ml milk and 50g grated Parmesan. Whizz until smooth. Transfer to a pot over a medium-high heat and simmer for 5-6 minutes until warmed

through. Season to taste with salt and pepper. Drain the pasta and add to the sauce. In a bowl, stir together ½ tsp black pepper, 1 tsp medium chilli powder, ½ tsp smoked paprika, ½ tsp garlic powder and a pinch each of salt and cayenne pepper. Add 200g raw, peeled prawns and toss to coat. Heat 2 tbsp olive oil in a pan over a mediumhigh heat. Add the prawns and cook for 4-5 minutes until completely cooked through. Divide the pasta between serving plates and top with the spicy prawns and some rocket.

Serve immediately.

5

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GUACAMOLE AVO-DEVILLED EGGS

Makes 12 Hardboil 6 large eggs, then transfer to a bowl of iced water to prevent them from cooking further. When cooled, peel the eggs and cut them in half lengthwise.

Carefully remove the yolks from the halved eggs using a teaspoon and place in a small bowl. Add 150g guacamole and mash together with a fork until smooth.

Spoon or pipe the mixture back into the halved eggs and sprinkle with a little smoked paprika to serve.

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Easy Food 53

BAKED SUNDRIED TOMATO GNOCCHI Serves 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Bring a large pan of salted water to a boil and cook 450g gnocchi according to package instructions. Drain well. Lightly coat a baking dish with cooking spray, then add the cooked gnocchi along with 4 tbsp sundried tomato pesto and 20g softened butter. Season with salt and black pepper and toss to coat. Sprinkle with grated Parmesan and bake for 1012 minutes until the top is golden.

ROASTED BABY POTATOES WITH PESTO AND PEAS Serves 4 Preheat oven to 230˚C/210˚C fan/gas mark 8. Line a large baking tray with tin foil. Place 450g baby potatoes in a bowl, cutting any larger ones in half.

Drizzle with 1 tbsp olive oil, season well and toss to coat. Spread the potatoes out in a single layer on the prepared

baking tray and roast for 25-30 minutes until golden brown. Bring a small pan of water to a boil and cook 150g frozen peas for 1-2 minutes until thawed but still bright green. Drain in a sieve. In a bowl, combine the roasted potatoes and peas. Add 50g basil pesto and 40g grated Parmesan and toss to coat.

PESTO MUSSELS Serves 4 Heat 1 tbsp olive oil in a large pot over a medium heat. Add 4 crushed garlic cloves and cook for 1-2 minutes until golden. Add 1kg cleaned and debearded mussels and 200ml white wine. Cover tightly and cook for 3-4 minutes until all of the mussels have opened, tossing gently with a slotted spoon about halfway through. Divide the mussels between serving bowls, discarding any that haven’t opened and reserving the broth in the pot. Add 4 tbsp pesto and 2 tbsp cream to the pot and stir to combine. Pour the pesto broth over the bowls of mussels and serve with lemon

wedges for squeezing over.

CRUNCHY PESTO CROUTONS Serves 6-8 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. In a bowl, toss together 200g x 1cm cubes of stale bread, 4 tbsp pesto and 2½ tbsp olive oil.

Spread the cubes of bread out in a single layer across two baking trays.

Bake for 18-20 minutes until golden and crunchy, tossing halfway through.

Serve as a topping for your favourite soups and salads.

SO-SPEEDY CHICKEN AND PESTO SOUP Serves 4 In a large saucepan, stir together 1l good-quality chicken stock, 400g baby spinach, 250g cooked shredded chicken and 2 x 400g tins of cannellini beans. Place over a high heat and bring to a simmer. Turn the heat to medium and stir in 50g fresh basil pesto. Continue to simmer for 6-8 minutes longer. Divide between serving bowls and top with grated Parmesan, if desired.

5 ways with

PESTO

54 Easy Food

FEBRUARY 2018

what 's for dinner?

FEEDING YOUR FAMILY, MADE EASY!

56-80 IN THIS SECTION

WEEKLY MENU PLANNER, p56

Keep it simple, keep it quick with a whole week's worth of family meals

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EF127_XX Intro Pages.indd 55

GET SHREDDED, p68 Poached, shredded chicken is an easy kitchen staple that can be used in a myriad of dishes

FROM THE BUTCHER'S BLOCK, p74

Local butcher Michael Fleming has us in the mood for a steak dinner

ONE-TRAY WONDERS, p76

Make your midweek evenings easier with these flavoursome one-tray meals

Easy Food 55

18/01/2018 12:09

Weekly

MENU PLANNER

Keep it simple, keep it quick with our tasty midweek meals

56 Easy Food

FEBRUARY 2018

what's for dinner? weeknight meals

Monday

Veggie cottage pie with cheesy champ topping Serves 6-8

free Meat- ! y Monda

For the colcannon: 1kg potatoes, peeled and cut into chunks 100ml milk 4 spring onions, chopped 30g butter 50g Cheddar, grated Salt and black pepper For the filling: 200g green lentils 4 tbsp olive oil 2 onions, chopped 1 red chilli, deseeded and finely chopped 3 garlic cloves, crushed 2 tsp dried thyme 2 x 400g tins of chopped tomatoes 2 handfuls of kale, chopped Small handful of fresh parsley, chopped 2 tsp honey Butter 1 For the champ, simmer the potatoes in boiling salted water for 15 minutes or until

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tender, then drain and return to the pan.

2 In a jug, combine the milk with the spring onions. Heat in the microwave for one minute or until warm.

3 Mash the potatoes with the butter, then stir in the warm milk mixture and the grated Cheddar. Season well and set aside.

4 In a pot, cook the lentils according to the package instructions. Drain and set aside.

5 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. Heat the oil in a large pan over a medium-high heat and cook the onions until soft and transparent.

6 Stir in the chilli, garlic, thyme, tomatoes, kale, parsley and honey. Cook over a medium heat until the kale is soft, then stir in the cooked lentils and season to taste.

7 Remove to a large baking dish and top with the champ. Use the tines of a fork to create ridges in the potatoes and dot with small pieces of butter. Bake for 45-50 minutes or until golden on top.

Per Serving: 323kcals, 11.4g fat (3.5g saturated), 45.5g carbs (8g sugars), 12.3g protein, 12.9g fibre, 0.102g sodium

Easy Food 57

Tuesday Breaded chicken with mash and basil cream sauce Serves 2 For the chicken: 2 chicken fillets 80ml milk 150g breadcrumbs 1 tsp Italian seasoning Salt and black pepper 30g butter 1 tbsp olive oil For the basil cream sauce: 1 tsp olive oil 1 red pepper, deseeded and finely chopped 2 shallots, finely chopped

60ml chicken stock 80ml cream 50g Parmesan, grated 2 tbsp fresh basil, chopped, plus extra to garnish To serve: Mashed potato 1 Place the chicken fillets between two sheets of cling film. Pound the fillets flat with a meat mallet or rolling pin until they are of an even thickness.

2 Pour the milk into one shallow bowl. In a second, combine the breadcrumbs and Italian seasoning with some salt and pepper. Dredge the chicken fillets in the milk and then in the crumbs, pressing them on to coat.

3 Melt the butter with the olive oil in a pan over a medium-high heat. Cook the chicken for 5-6 minutes per side or until completely cooked throughout.


4 Transfer the chicken to a cutting board and tent with foil to keep warm.
 5 For the sauce, add the olive oil to the same pan and cook the pepper and shallots for 4-5 minutes until just softened. Add the chicken stock and allow to bubble, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Add the cream, Parmesan and basil. Bring to a simmer and season to taste.

6 Slice the chicken into strips. Place some mashed potato on each plate and add the chicken. Spoon over the basil cream sauce and garnish with extra fresh basil to serve.

Per serving: 690kcals, 36.3g fat (15.9g saturated), 37.9g carbs (7.1g sugars), 52.8g protein, 2.6g fibre, 0.877g sodium

MAKE IT YOURS: rving extra veggies by se e lud Inc e. sid the on broccoli or peas

58 Easy Food

FEBRUARY 2018

what's for dinner? weeknight meals

Wednesday Pork satay stir-fry Serves 4 For the satay sauce: Zest and juice of 2 large limes 2 tsp sesame oil 2 tbsp soy sauce 4 tbsp sweet chilli sauce 12 tbsp peanut butter 200ml chicken stock For the stirfry: 200g green beans, trimmed and halved 1 large carrot, cut into thick matchsticks 200g tenderstem broccoli 4 nests of dried egg noodles

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2 tbsp sesame or coconut oil 400g pork tenderloin, sliced into strips 1 x 2cm piece of fresh ginger, peeled and grated 2 garlic cloves, crushed 1 red pepper, deseeded and sliced into strips 3 spring onions, finely chopped 4 tbsp fresh coriander, chopped 4 tbsp roasted peanuts, crushed 1 Mix the satay sauce ingredients together in a small jug and set aside.

2 Bring a saucepan of water to a boil and add the green beans, carrot and broccoli. Cook for one minute, then transfer to a bowl of iced water to cool. Drain well and set aside.

3 Cook the noodles according to the package instructions. Rinse under cold water and set aside until required.

4 Heat the sesame or coconut oil in a large wok or pan over a high heat. Cook the pork for

2-3 minutes until browned, working in batches to avoid crowding the pan. Transfer to a bowl and set aside.

5 Add a little more oil to the pan and turn the heat to medium-high. Cook the ginger and garlic for 30 seconds. Add the pepper, spring onions, green beans, carrot and broccoli.

Cook for 4-5 minutes, stirring and tossing the vegetables constantly, until almost completely cooked through.

6 Return the pork to the pan and add the cooked egg noodles. Toss all the ingredients together to warm through.

7 Turn the heat to medium and add the satay sauce and chopped coriander. Gently toss to coat everything in the sauce.

8 Divide between bowls and top with the crushed peanuts to serve.

Per serving: 709kcals, 27.4g fat (5.6g saturated), 73.9g carbs (6.6g sugars), 44.8g protein, 6.7g fibre, 0.47g sodium

x

Easy Food 59

Thursday Tagliatelle with sausage, leeks and rosemary Serves 4 3 tbsp olive oil 150g chestnut mushrooms, sliced 1 leek, washed, trimmed and sliced Salt and black pepper 300g good-quality pork sausages, squeezed from their skins and roughly chopped 2 tbsp fresh rosemary leaves, chopped 350g tagliatelle

60 Easy Food

100ml white wine 100ml cream To serve: Parmesan, grated 1 Heat one tablespoon of the oil in a large pan over a medium-high heat. Cook the mushrooms for 4-5 minutes until browned. Set aside in a bowl.

2 Heat another tablespoon of oil in the same pan and cook the leek for 3-4 minutes until softened. Season with salt and black pepper and add to the bowl with the mushrooms.

3 Heat another tablespoon of oil in the same pan and add the sausage meat. Add the

rosemary and some salt and pepper and cook for 5-6 minutes until browned.

4 Bring a large pan of salted water to a boil and cook the tagliatelle according to the package instructions. Drain well.

5 Add the wine to the pan with the sausages and cook for one minute. Stir in the cream, mushrooms and leeks.

6 Add the cooked pasta to the pan. Stir to combine and heat through for 30 seconds, then divide between bowls and sprinkle with grated Parmesan to serve.

Per serving: 650kcals, 35.1g fat (9.2g saturated), 53.1g carbs (2.1g sugars), 26g protein, 3.2g fibre, 0.616g sodium

FEBRUARY 2018

what's for dinner? weeknight meals

Friday

Steak and eggs with smoked paprika potatoes Serves 2 2 medium potatoes, peeled and cut into 1cm pieces 40g butter Salt and black pepper 2 tbsp rapeseed oil 1 tsp smoked paprika 2 minute steaks 2 eggs To serve: Salad 1 Place the potatoes in a large bowl. Add about one third of the butter and a pinch of salt. Cover

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with cling film and place in the microwave for five minutes. Shake the bowl halfway through, being careful as it will be hot. Before removing the bowl from the microwave, puncture the cling film with a knife and let the steam escape. Carefully remove the potatoes from the microwave.

2 Melt the remaining butter with one tablespoon of rapeseed oil in a nonstick pan over a medium heat. Add the potatoes and pack down into a single layer using a spatula. Cook for 5-7 minutes, or until browned underneath. Flip, pack down again, and cook for another 5-7 minutes. Season with the smoked paprika.

3 Turn the heat to medium-low. Cook for another 2-3 minutes until the potatoes are golden brown and crispy all over. Season with salt and pepper and add extra smoked paprika, if desired. Remove from the heat and set aside.

4 Pour the remaining rapeseed oil into a large pan set over a high heat. Pat the steaks dry with kitchen paper and season with salt and pepper.

Sear the steaks for one minute per side or until browned. Remove to a plate, tent loosely with foil and allow to rest while you cook the eggs.

5 Return the same pan to a medium heat, reserving any fat in the pan (add an extra splash of rapeseed oil, if needed). Carefully crack in the eggs. Turn the heat to medium-low, cover the pan and cook until the whites have set but the yolks are still wobbly, or until cooked to your liking.

6 Divide the crispy potatoes between two plates and top with the eggs. Add the steaks and serve immediately with a simple side salad.

Per serving: 629kcals, 38.7g fat (14g saturated), 34.4g carbs (2.9g sugars), 36.5g protein, 5.5g fibre, 0.301g sodium

Easy Food 61

Saturday Pan-fried lemon sole and roasted new potatoes Serves 4 1½ tbsp olive oil 350g baby new potatoes, larger ones cut in half Salt and black pepper 60g plain flour 8 fillets of lemon sole 80g butter Juice of 1 lemon 2 tbsp fresh parsley, chopped To serve: Peas

62 Easy Food

1 Preheat the oven to 200ËšC/180ËšC fan/ gas mark 6. Drizzle a rimmed baking tray with the olive oil and place in the top part of the oven as it heats.

2 Bring a pan of salted water to a boil and add the potatoes. Cook for 6-7 minutes until just tender, then drain well. Return the pan to the hot hob and steam dry for 1-2 minutes, shaking the pan.

3 Transfer the potatoes to the baking tray.

Turn to coat in the hot oil and season with salt and black pepper. Place in the oven to roast for 25-30 minutes or until golden and crispy.

4 Meanwhile, in a shallow bowl, combine the flour with some salt and pepper.

Dredge the fish fillets in the flour mixture, shaking off any excess

5 Heat half of the butter in a large pan over a medium-high heat.

6 In two batches, cook the fish fillets for two minutes per side until golden and just cooked through, transferring the cooked fish to a plate tented with tin foil to keep warm.

7 In the same pan, melt the remaining butter. Add the lemon juice and parsley.

Season the sauce with salt and pepper.

8 Pour the warm sauce over the fish and serve immediately with the roasted potatoes and some peas.

Per serving: 596kcals, 34g fat (10.6g saturated), 32.7g carbs (1.3g sugars), 41.5g protein, 2.4g fibre, 0.144g sodium

FEBRUARY 2018

what's for dinner? weeknight meals

Dessert

Chocolate chip blondies Makes about 28 110g butter, melted, plus extra for greasing 300g brown sugar 2 eggs, beaten 1 tsp vanilla extract 180g plain flour

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½ tsp baking powder ½ tsp salt 170g dark chocolate chips

1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Grease a 33 x 23cm baking tin with butter.

2 In a large bowl, mix together the melted butter, brown sugar, eggs and vanilla extract until just combined.

3 In a separate bowl, mix together the flour, baking powder and salt. Add this

to the brown sugar mixture. Stir in the chocolate chips.

4 Spread into the prepared tin and smooth the top. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.

5 Allow to cool on a wire rack, then cut into individual servings.

Per serving: 130kcals, 5.4g fat (3.4g saturated), 19.1g carbs (13.6g sugars), 1.6g protein, 0.4g fibre, 0.078g sodium

Easy Food 63

Sunday

Braised chilli beef with onions Serves 6 Olive oil 1kg housekeepers’ cut of beef 3 large onions, sliced Salt and black pepper 6 garlic cloves, crushed 2 red chillies, sliced 1½l beef stock Handful of fresh coriander, leaves and stems separated and chopped 1 x 400g tin of tomatoes 1 butternut squash, peeled, deseeded and chopped into small cubes 3 tbsp cornflour To serve: Potato wedges Sour cream

1 Preheat the oven to 150°C/130˚C fan/gas mark 2.

2 Heat one tablespoon of the oil in a heavy-bottomed ovenproof pot over a medium-high heat. Brown the beef on all sides, then remove to a plate.

3 Add another tablespoon of olive oil. Add the onions, sprinkle with a little salt and pepper and cook for 6-8 minutes, stirring often, until lightly browned. Add the garlic and chillies and cook for one minute longer.

4 Keeping the onion mixture in the pot, place the beef on top. Add the stock and coriander stems; the stock should come about three-quarters of the way up the beef, so add more if necessary.

5 Bring to a boil, then cover the pot and place in the oven for two hours, turning the beef halfway through.

6 Add the tinned tomatoes and the butternut squash. Cover the pot and cook

for one hour longer or until the beef is very tender.

7 Remove the pot from the oven. Transfer the beef to a cutting board and cover loosely with tin foil. Rest for 10 minutes.

8 Return the pot to the hob. In a cup, combine the cornflour with three tablespoons of water and mix into a slurry. Add this to the pot and stir for five minutes to thicken. Allow to bubble over a medium heat for 10-15 minutes until slightly reduced.

9 Slice the beef against the grain and add back to the onions and squash. Scatter with the coriander leaves, then serve with potato wedges and some sour cream on the side.

Per serving: 385kcals, 10.9g fat (4g saturated), 16.3g carbs, 6g sugars, 53.7g protein, 3.5g fibre, 0.422g sodium

Pauline Stenson

us Delicio g! in k o o slow-c

64 Easy Food

EF127_056-066_Weekly_Budget.indd 64

“I cooked this meal for my family.

The ingredients were easy to source and the instructions simple to follow. It does not require a high level of expertise to make this. It’s a recipe for the weekend, as it takes approximately three-and-a-half hours, but it doesn’t require much effort to produce a really flavoursome dish. It was definitely enhanced by the addition of the sour cream. Next time I would reduce the amount of stock slightly, as I personally prefer a thicker sauce. This could also be nice served with rice, or even just a green salad as it is quite a filling dish. The leftovers were equally good the next day.”

FEBRUARY JANUARY 2018

18/01/2018 17:00

what's for dinner? weeknight meals

Dessert

Sticky date pudding Serves 6-8 For the sponge: 100g butter, plus extra for greasing 170g dates, roughly chopped 120ml water 160g plain flour 100g caster sugar 100g brown sugar 1 tsp cinnamon ½ tsp nutmeg 1 tsp baking powder 2 eggs

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For the sauce: 150g brown sugar 150g butter 180ml cream 1 tsp vanilla extract To serve: Ice cream 1 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4. Grease a square 23cm baking tin with butter.

2 Place the dates in a saucepan with the water. Bring to the boil and cook for about 30 seconds, then turn off the heat.

3 Use an electric whisk to cream the butter until light and fluffy. Add the flour, sugars, spices and baking powder, and mix until everything is combined.

4 Add both eggs and mix until just combined.

Add the dates and water, and mix again until smooth and combined.

5 Transfer the batter into the baking tin, and place in the oven for 20-25 minutes, or until the cake springs back when lightly touched.

6 Meanwhile, combine all of the sauce ingredients in the same saucepan used for the dates and bring to a boil over a high heat. Boil for about one minute, then remove from the heat and set aside to cool slightly.

7 When the sponge is ready, drizzle over a little of the sauce. Place the remaining sauce in a jug and serve with the warm sponge and some ice cream.

Per serving: 511kcals, 24.6g fat (15.1g saturated), 71.7g carbs, 52.8g sugars, 4.4g protein, 2.4g fibre, 0.192g sodium

Easy Food 65

Loose ends

• If you keep butter, flour and milk to hand, you have everything you need to make a versatile béchamel sauce. This can be used in lasagne, creamy chicken pies and a host of other dishes — or melt in some cheese(s!) and make the perfect sauce for that mac ‘n’ cheese you’ve been craving.

• Save money and time by spreading fresh ingredients across a few recipes. Buying one bunch of fresh coriander will cover

66 Easy Food

the Braised Chilli Beef and the Pork Satay Stir-fry. Similarly, one packet of red chillies can be used across several of these meals.

• If you’re a big fan of satays, make double the batch of sauce and freeze half for a quick dinner another night. Aside from using it in a stir-fry, it also makes a delicious dip for skewers or crudités.

• Did you know that leftover mushrooms can

be frozen raw? Simply brush off any dirt, slice them and spread out in a single layer on a baking tray. Freeze for two hours, then transfer the frozen mushrooms to a bag or container. Frozen mushrooms can be added straight into future stir-fries, stews or salads.

• Turn leftover kale into healthy baked crisps, or flip to p.30 for more delicious kale-based recipe ideas!

FEBRUARY 2018

JOIN THE EASY GLUTEN-FREE FACEBOOK PAGE LIKE US!

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GET

shredded Poached, shredded chicken is a kitchen staple that can be used in a myriad of dishes

matics other aro g the Add any verin efore co s you like b r, such a te a with w , s n io n chicken o d rbs, slice e h r, h e s g e fr gin nd sliced r peeled a e wine o it h w f o a splash s that e ic p s y r an in sherry, o the dish plement m o c n ill w e chicke which th used. e b ill w

HOW TO POACH AND SHRED CHICKEN Serves 4 Arrange 4 chicken fillets or skinless thighs in a single layer in the bottom of a stockpot. Sprinkle with 1 tsp salt and add 2 crushed garlic cloves, 1 tsp black peppercorns and 1 bay leaf. Pour in enough cool water to cover the chicken by about 3cm. Place over a medium-high heat and bring to a boil. Immediately reduce the heat to low, cover the pot and allow to simmer for 12-15 minutes or until the chicken is completely opaque throughout. Remove from the heat and allow the chicken to sit in the hot water for another 5-10 minutes. Remove the chicken from the poaching liquid and transfer to a cutting board. Shred using two forks, discarding the bones if using chicken thighs. Serve the shredded chicken hot or at room temperature, or allow to cool and then store in the fridge. To use the poaching liquid for a soup or another recipe, skim off any foam, then strain the liquid through a sieve and use as you would stock.

68 Easy Food

You can also use leftover roast chicken to make any of these recipes!

FEBRUARY 2018

what’s for dinner? shredded chicken

Barbecue sloppy Joes with jalapeño avocado spread Serves 4

1 tsp chilli powder Salt and black pepper

4 chicken fillets or skinless thighs, poached and shredded 120ml BBQ sauce 4 whole wheat or brioche buns

To serve: Lettuce, chopped Tomato, sliced Red onion, sliced Skinny chips

For the jalapeño avocado spread: 1 avocado, pitted 1 small jalapeño, deseeded and chopped (or leave the seeds in for more heat) Juice of ½ a lime

1 In a mixing bowl, combine the shredded chicken and barbecue sauce, tossing the chicken to coat in evenly in the sauce.

2 Combine all of the ingredients for the jalapeño avocado spread together in a food

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processor and whizz until smooth.

3 To assemble each sloppy Joe, heap one quarter of the barbecue chicken on each bottom bun. Top with lettuce, tomato and red onion. Spread the jalapeño avocado mixture on each top bun, then sandwich together. Serve with skinny chips.

Per Serving 593kcals, 20.8g fat (4.6g saturated), 50.6g carbs, 15.6g sugars, 45.3g protein, 5g fibre, 0.834g sodium

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Easy Food 69

Chicken, spinach and Ricotta cannelloni Serves 4 250g frozen spinach, thawed 1 tbsp olive oil 1 leek, washed, trimmed and chopped 3 garlic cloves, crushed 4 chicken fillets or skinless thighs, poached and finely shredded 4 tbsp pine nuts 180g fresh Ricotta Salt and black pepper 25g butter, plus extra for greasing 25g plain flour 450ml milk 50g Parmesan, grated 1 tsp Dijon mustard Pinch of cayenne pepper 8 large cannelloni tubes 500ml tomato passata

70 Easy Food

1 Squeeze the thawed spinach over the sink to remove excess water. Place the spinach in a bowl.

2 Heat the oil in a large heavy-based pan over a medium heat. Cook the leek for 5-6 minutes, then add the garlic and cook for one minute longer. Stir in the shredded chicken and set aside to cool.

3 Place a small dry pan over a medium heat and toast the pine nuts for 2-3 minutes, shaking the pan and watching carefully so that they don’t burn.

4 Add the chicken mixture to the spinach along with the Ricotta, toasted pine nuts and some salt and pepper. Mix to combine well.

5 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Lightly grease a baking dish with butter.

6 Melt the butter in a saucepan over a medium-high heat. Add the flour and cook for two minutes, stirring constantly.

Slowly add the milk, stirring after each

addition until the mixture is smooth.

Cook, stirring, until it comes to the boil. Stir in the Parmesan, mustard and cayenne pepper. Remove from the heat.

7 Transfer the chicken mixture to a piping bag, or place in a sealable bag and snip off one bottom corner. Pipe the chicken filling into the cannelloni tubes.

8 Pour about half of the passata into the base of the prepared baking dish.

9 Place the filled cannelloni tubes over the passata. Pour the remaining passata evenly over the cannelloni, then top with the béchamel sauce.

10 Bake, uncovered, for 30-35 minutes or until the pasta is cooked and the top is golden. Allow to stand for 10 minutes before serving.

Per Serving 836kcals, 14.9g fat (14.9g saturated), 67g carbs, 7.6g sugars, 59.2g protein, 3.7g fibre, 0.51g sodium

FEBRUARY 2018

what’s for dinner? shredded chicken

Creamy chicken enchiladas Serves 4-6 1 tbsp olive oil 1 small onion, finely chopped 1 green pepper, deseeded and finely chopped 140g cream cheese, softened 4 tbsp sour cream, plus extra to serve 500g hot salsa 160g Cheddar, grated 4 chicken fillets or skinless thighs, poached and shredded 1 x 400g tin of kidney beans ½ tsp chilli powder ¼ tsp cumin Salt and black pepper 4 spring onions, thinly sliced 8 flour tortillas

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1 Heat the oil in a large pan over a medium-high heat and cook the onion and pepper for 2-3 minutes until just softened. Set aside and allow to cool.

2 Preheat the oven to 170˚C/150˚C fan/ gas mark 3.

3 In a bowl, beat together the cream cheese and sour cream. Stir in about one-third of the salsa with half of the Cheddar, the shredded chicken, kidney beans, chilli powder, cumin and half of the spring onions. Season with salt and black pepper.

4 Spread half of the remaining salsa in the bottom of a 23 x 33cm baking dish.

Place about one-eighth of the chicken mixture down the centre of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the

remaining tortillas and filling.

5 Pour the remaining salsa over the enchiladas and top with the remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the enchiladas are heated through.

6 Sprinkle with the remaining spring onions and serve with extra sour cream.

Per Serving 653kcals, 22.1g fat (9.6g saturated), 64.8g carbs, 5.6g sugars, 51.3g protein, 14.5g fibre, 0.861g sodium

MAKE IT YOURS: Use mild salsa if you’re not a fan of spicy food. If you prefer a fiery meal, add one chopped green chilli to the pan along with the onion and pepper.

Easy Food 71

Red curry chicken soup Serves 6 2 tbsp coconut or vegetable oil 3 garlic cloves, crushed 1 x 3cm piece of fresh ginger, peeled and thinly sliced 6 tbsp Thai red curry paste 2l chicken stock 1 x 400g tin of coconut milk 3 tbsp fish sauce 1 x 6cm piece of lemongrass, lightly crushed Pinch of sugar 4 chicken fillets or skinless thighs, poached and shredded 60g dried rice noodles, snapped into short sections 1 small red onion, thinly sliced Large handful of coriander leaves

72 Easy Food

5 spring onions, thinly sliced Handful of fresh basil leaves, torn Juice of 1 lime 1 Heat the oil in a large pot over a medium heat. Add the garlic, ginger, and Thai red curry paste and cook for 3-4 minutes, stirring constantly, until dark red and fragrant.

2 Add the chicken stock, coconut milk, fish sauce, lemongrass and a pinch of sugar. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes, uncovered, until the lemongrass and ginger are tender. Remove and discard the lemongrass.

3 Meanwhile, place the rice noodles in a bowl and cover with boiling water. Allow to stand for 10 minutes, then drain and set aside.

4 In a bowl, toss together the red onion, coriander, spring onions and basil. Set aside for serving.

5 Stir the chicken into the soup and simmer over a low heat for five minutes until heated through.

6 Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice.

7 Ladle the soup into wide bowls. Top with the reserved onion and herb mixture to serve.

Per Serving 457kcals, 32.1g fat (18.4g saturated), 14.4g carbs, 4.5g sugars, 27.9g protein, 2.5g fibre, 2.63g sodium

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dded Use shre wiches, ds, sand la a s tacos, kes, to a ies and b rice, wraps, p d ie fr os, in r top nach pping fo to a s a , s e tt le ta s e a om in p otatoes, baked p endless! is t s li e th ‌ s e h is d

FEBRUARY 2018

what’s for dinner? shredded chicken

Chicken and chorizo pie Serves 4-6 1 tbsp olive oil 2 onions, sliced 150g chorizo, skin removed, sliced 3 garlic cloves, crushed 50g plain flour 100ml white wine or dry sherry 600ml chicken stock 150ml cream Salt and black pepper 4 chicken fillets or skinless thighs, poached and shredded 50g sun-dried tomatoes, chopped Handful of fresh parsley, chopped 1 x 320g sheet of puff pastry 1 egg, beaten

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1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6.

2 Heat the oil in a large casserole dish over a medium-high heat. Cook the onions for 5-6 minutes until soft. Add the chorizo and cook for 2-3 minutes until it releases its oils. Add the garlic and cook for 30 seconds.

3 Stir in the flour and keep stirring for one minute. Pour in the wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the casserole using a wooden spoon. Stir in the stock, then simmer over a mediumlow heat for 15 minutes.

4 Add the cream, turn the heat to medium-high and bubble for 10-15 minutes until the liquid has reduced.

Season to taste with plenty of black

pepper. Stir in the chicken, sun-dried tomatoes and parsley.

5 Transfer the pie filling to a baking dish.

Top with the puff pastry, trimming away any excess. Use the tip of a sharp knife to poke 2-3 holes in the top to allow steam to escape. Brush with beaten egg.

6 Bake for 45 minutes or until the pastry is golden brown and the filling is piping hot and bubbling around the edges.

Per Serving 687kcals, 41.8g fat (12.5g saturated), 36.8g carbs, 2.7g sugars, 37.3g protein, 2g fibre, 0.886g sodium

MAKE IT YOURS: Top this with mashed potato instead of pastry, if you prefer.

Easy Food 73

Brenda Drumm

“This recipe was really easy to make and all of the ingredients were easily sourced locally. It took about 15 minutes in total to prepare, cook and assemble. It took even less time to eat, with all plates cleared in under five minutes! The Gruyère added an interesting layer of tastiness, while the mustard added heat. I cooked the recipe for my husband and some friends and they all enjoyed it, as did I. One friend suggested that the mustard may be overpowering the beautiful Gruyère – everyone's a critic! – so in the future I may try reducing the mustard to half a teaspoon. This recipe will become a new weekday staple, as it was effortlessly delicious.”

74 Easy Food

FEBRUARY 2018

From the

what's for dinner? butcher advice

BUTCHER'S BLOCK Local butcher Michael Fleming has us in the mood for a steak dinner Around how much steak should I buy per person (weight-wise)?

Anywhere between 180-200g would be an average-sized portion.

What are the main things to look for when buying steak? How can I tell if the meat is high-quality?

The flesh should have a deep red colour, although it can turn a brownish during fridge storage and this is perfectly normal. Steaks should be nicely marbled with creamy white fat running through it; avoid those with brown or yellow tinted fat and those with large clumps of fat within the flesh. Thin marbling will melt and keep the flesh rich and juicy, but large pieces can be chewy.

The surface should be moist, but not wet or sticky; individually-wrapped steaks should not have much liquid in the package. Fresh steaks should have a slightly meaty smell, but never sour or stale.

If I’m on a tight budget, which steak should I go for?

Sirloin steak can be excellent value and is ideal for quick cooking. Alternatively, go for an even cheaper cut such as chuck steak, but be aware that this will need slowcooking rather than simply searing.

If I have more to spend on a special occasion, what would you recommend?

The fillet is the most expensive cut of steak, but can be somewhat lacking in flavour as it is so lean. I would recommend going for a ribeye, which is still quite tender but has more fat, and hence more flavour. For a really special treat (and a large portion!), try a T-bone.

Which type of steak would you recommend for sharing?

Flank steaks are big, so they can be great for something like steak fajitas. Marinate it first to ensure it’s not too tough, then cook whole, slice and share. If you’re sharing between

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two people, try a rib-eye on the bone (known as a côte de boeuf) or go for a T-bone and take one side each.

Which type of steak would you recommend for barbecuing in the summertime?

Tender, quick-cooking steaks are the best option here: I’d go for a sirloin or ribeye.

What kind of recipe would a minute steak be best for?

Minute steaks can be quite tough, but are very economical and make a great steak sandwich; check out Easy Food’s brioche and Gruyère version (below).

Are lean steaks always better?

Not necessarily; it depends on personal preference. Overall, fat means flavour and

Brioche steak sandwiches with Gruyère Serves 2 200g minute steaks Salt and black pepper 30g butter 1 tsp olive oil 1 garlic clove, crushed 2 brioche buns, split 6-8 slices of Gruyère 1 tbsp mayonnaise 1 tsp Dijon mustard 3 pickled gherkins, sliced To serve: Skinny chips 1 Turn the grill on to a high heat. Pat the minute steaks dry with kitchen paper and season on both sides with salt and pepper.

2 Melt the butter together with the oil in a heavy-based frying pan or griddle pan over a medium-high heat. Add the garlic and cook

keeps meat moist, so lean steaks won’t be as tasty or juicy as those with a good marbling of fat. However, some people prefer the texture of lean meat, so ultimately it’s up to you.

What are your top tips for cooking steaks?

Always allow the meat to come to room temperature for 30 minutes before cooking, and season both sides immediately before it goes into the pan. Make sure the pan is good and hot so that you get a nice brown crust, and don’t over-cook the steak — a well-done steak will always be tough. When cooked to your liking, transfer the steak to a plate or carving board, cover loosely with foil and allow to rest for 10 minutes — this step is crucial for a juicy result.

for 30 seconds, then sear the steaks briefly for 1-2 minutes per side. Transfer to a plate, tent loosely with foil and set aside.

3 Lightly toast the cut sides of the brioche buns under the hot grill until lightly golden. Add the sliced Gruyère to the insides of the top buns and place them back under the grill for 1-2 minutes until the cheese has melted.

4 In a small bowl, combine the mayonnaise and mustard. Spread over the bottom buns and top with the sliced gherkins.

5 Place the steaks on top of the lettuce and sandwich together with the cheesy top buns.

Serve immediately with skinny chips.

Per serving:702kcals, 34.5g fat (15g saturated), 50g carbs, 8.9g sugars, 46.8g protein, 2.2g fibre, 1.61g sodium

MAKE IT YOURS: For extra crunch, add some chopped Little Gem or Romaine lettuce to the sandwiches.

Easy Food 75

One-tray wonders Make your evenings easier with these flavoursome one-tray meals

76 Easy Food

FEBRUARY 2018

what's for dinner? one-tray dinners

CHEAT’S SALTIMBOCCA Serves 4 1 x 400g pork loin, cut into slices about 2cm thick 200ml white wine 2 onions, thickly sliced 600g baby potatoes, sliced into rounds 1cm thick 4 tbsp fresh sage leaves, chopped 3 tbsp olive oil Salt and black pepper 8 slices prosciutto, Parma ham or Serrano ham 1 Preheat oven to 230˚C/210˚C fan/gas mark 8. Line a large rimmed baking tray with parchment paper.

2 Place the pork slices in a dish just large enough to hold them in a single layer. Pour over the wine and set aside to marinate at room temperature for 30 minutes.

3 In a bowl, combine the onions, potatoes and sage. Drizzle with the olive oil, season with salt and pepper and toss to coat. Transfer to the prepared baking tray and spread out in an even layer. Roast for 20 minutes.

4 Remove the pork from the wine, pat dry with kitchen paper and nestle the slices in between the potatoes and onions. Season with salt and pepper and top each with two slices of prosciutto.

5 Roast for 15 minutes or until the pork is completely cooked throughout. Transfer the pork to a plate, tent loosely with tin foil and rest for 10 minutes.

6 Serve the pork with the prosciutto, potatoes and onions.

30g Parmesan, grated 1 lemon, for squeezing 1 Preheat the oven to 220°C/200˚C fan/gas mark 7.

2 Bring a large pan of salted water to the boil.

Add the fennel and potatoes and cook for 5-6 minutes until just tender. Drain well, then return to the pan and allow to steam dry for 1-2 minutes.

3 Transfer the potatoes and fennel to a large baking tray and season well. Drizzle with olive oil and sprinkle over the crushed garlic. Toss together, then space the vegetables out in an even layer. Roast for 30 minutes or until golden.

4 Season the salmon well on both sides.

5 Remove the potatoes from the oven and

sprinkle with the grated Parmesan. Place the salmon on top skin-side up and squeeze over some lemon juice. Drizzle with olive oil and place in the oven for 15 minutes.

6 Chop the reserved fennel fronds and use to garnish.

Per Serving 456kcals, 20.6g fat (5.8g saturated), 29.4g carbs (0.4g sugars), 42.6g protein, 7.9g fibre, 0.293g sodium

Top tip:

d keep e oven an Turn off th nions o toes and the pota the ile h w de warm insi s. st re pork

Per Serving 486kcals, 25.6g fat (7.1g saturated), 25.9g carbs (2.6g sugars), 34.6g protein, 5.7g fibre, 0.27g sodium

ONE-TRAY SALMON, FENNEL AND POTATOES Serves 4 600g baby potatoes, large ones halved 2 fennel bulbs, each trimmed and cut into 8 wedges, fronds reserved Salt and black pepper 2 tbsp fresh parsley, chopped 2 garlic cloves, crushed Knob of butter, cut into small pieces Olive oil 4 salmon fillets

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Easy Food 77

2 Remove the baking dish and add the rice.

Pour over the stock. Cover with tin foil and bake for 25 minutes.

3 In a bowl, whisk together the lime, honey and soy sauce.

4 Pat the chicken thighs dry with kitchen paper. Season with salt and black pepper.

5 Remove the rice from oven and place the chicken thighs on top. Pour over the lime, honey and soy mixture. Cover again with foil and bake for a further 10 minutes.

6 Remove the foil and return to the oven for a final 15 minutes or until the chicken is completely cooked throughout.

7 Divide the chicken between serving plates.

Fluff the rice with a fork and add to the plates.

Scatter with parsley or coriander and serve with lime wedges for squeezing.

Per Serving 415kcals, 9.2g fat (2.5g saturated), 42.9g carbs (6.3g sugars), 37.5g protein, 0.7g fibre, 0.63g sodium

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ONE-TRAY HOT DOGS Serves 4 3 peppers, deseeded and thinly sliced 1 large onion, thinly sliced 3 garlic cloves, thinly sliced Salt and black pepper 3 tbsp olive oil 8 good-quality sausages Soft rolls or baguettes To serve: Mustard and/or ketchup Handful of rocket

BAKED HONEY AND LIME CHICKEN AND RICE Serves 6 270g long grain rice 650ml chicken stock 4 tbsp lime juice 2 tbsp honey 1 tbsp soy sauce

78 Easy Food

6 chicken thighs, skin on Salt and black pepper To serve: Lime wedges Fresh parsley or coriander, chopped 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Place a large baking dish in the oven as it heats.

1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.

2 On a large baking tray, combine the peppers and onion. Drizzle with olive oil, then season generously and toss to coat. Roast for 30 minutes, tossing halfway through.

3 Arrange the sausages over top, then roast for another 12-15 minutes or until completely cooked throughout.

4 Stuff the sausages and vegetables into soft rolls. Drizzle with mustard and/or ketchup and top with a handful of rocket to serve.

Per Serving 370kcals, 21.1g fat (3.9g saturated), 35.2g carbs (7.4g sugars), 12.2g protein, 3.4g fibre, 0.538g sodium

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FEBRUARY 2018

what's for dinner? one-tray dinners

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Easy Food 79

HARISSA HALLOUMI AND VEGETABLE TRAYBAKE

225g Halloumi, thickly sliced 2 tbsp fresh coriander

Serves 4 1 aubergine, cut into chunks 1 small cauliflower, cut into chunks 1 medium sweet potato, cut into chunks 2 red peppers, cut into chunks 2 red onions, cut into wedges 1-2 tbsp harissa Juice of 2 lemons 3 tbsp olive oil 1 x 400g tin of chickpeas, drained

80 Easy Food

To serve: Naans or flatbreads Plain natural yoghurt 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7 2 Place all of the vegetables into a large roasting tin. If they can’t fit in a single layer, use two trays.

3 In a small bowl, mix together the harissa,

lemon juice and olive oil. Pour over the vegetables and toss to coat well.

4 Roast for 25 minutes. Add the drained chickpeas and sliced Halloumi to the tray(s), toss to coat in the harissa mixture and return to the oven for a further 15 minutes.

5 Scatter with fresh coriander. Serve with naan or flatbreads, with some plain natural yoghurt for dolloping over.

Per Serving 590kcals, 29.5g fat (12g saturated), 60.4g carbs (18.8g sugars), 26.6g protein, 17.8g fibre, 0.706g sodium

FEBRUARY 2018

cooking for fun

GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE

82-97

IN THIS SECTION

STIR IT UP, p82

These speedy stir fries are the perfect way to celebrate the Chinese New Year

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EF127_XX Intro Pages.indd 81

SUPPERS FOR LOVERS, p88

This easy yet elegant Valentine's Day dinner for two is sure to impress that special someone

WARNING: MAY CONTAIN CHOCOLATE, p92 Head straight to chocoholic heaven with these indulgent recipes

Easy Food 81

18/01/2018 12:09

it!

Don’t miss is on

New Year Chinese th February!

Friday, 16

fan/ dish n d per. ped nions. on

the layer. hen

STIR IT

UP

These speedy stir fries are the perfect way to celebrate the Chinese New Year

TOP WOK TIPS STIR-FRY TO HEALTH

KNOW YOUR OILS

BERRY EXCITED

The healthiest way to sear food is at a high heat. Stir-frying retains the nutrients in food for maximum flavour but with minimum effort required.

Use a small amount of a good heat-stable oil such as coconut, rapeseed or peanut oil, all of which are perfect for stir-frying on a high heat. Save your virgin olive oils for delicious dressings.

The Chinese goji berry contains essential amino acids, as well as the highest concentration of protein of any fruit. Loaded with vitamin C and carotenoids, it has 21 trace minerals and is also high in fibre.

Throw some into a stir-fry or over steamed fish for a sweet pop.

STEAMED NOT STIRRED Steam chicken, fish or tofu together with your favourite vegetables, marinated in a healthy Chinese sauce, for a healthy onewok supper. If it’s easy to cook, you’ll be likely to do it again. Consistently eat this way and you’ll be beaming with health.

RICE AND GRAINS BABY Try to mix several different kinds of rice for texture, flavour and nutrients. I often combine jasmine, brown rice, wild rice and red rice, and sometimes include lentils and chickpeas for maximum protein.

MAGIC MUSHROOMS The Chinese are obsessed with dried shiitake mushrooms; not only do they have an earthy, savoury umami flavour, they are also full of minerals and nutrients. Throw them into your broths and soups to add a little extra goodness.

Recipes, images and tips from

Stir Crazy

By Ching-He Huang Published by Kyle Books Photography by Tamin Jones €22.50/£19.99

82 Easy Food

FEBRUARY 2018

cooking for fun stir fries

Spicy saucy Sichuan mushroom chow mein Serves 2 1 tbsp rapeseed oil 2 small garlic cloves, crushed and roughly chopped 2½cm piece of fresh root ginger, peeled and finely grated 1 large red cayenne chilli, deseeded and sliced 120g baby pak choy, leaves separated 1 tbsp Shaohsing rice wine or dry sherry 300g cooked egg noodles (150g uncooked)

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For the Sichuan spicy sauce: 100ml cold water 1 tbsp chilli bean paste 2 tbsp Chinkiang black rice vinegar or balsamic vinegar 1 tbsp low-sodium light soy sauce 1 tsp soft brown sugar 1 tbsp cornflour 1 tsp toasted sesame oil

seconds. Add the mushrooms and cook for one minute, then add the pak choy leaves and Shaohsing rice wine (or dry sherry) and toss for one minute.

3 Add the spicy sauce and bring to the boil. Add the cooked egg noodles and toss together until the sauce coats all the noodles and the noodles are warmed through. Serve immediately.

1 Whisk together all of the ingredients for the Sichuan spicy sauce in a small jug or bowl, then set aside.

2 Heat a wok over a high heat until smoking, then add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few

Per Serving 221cals, 10g fat (0.9g saturated), 23.4g carbs (6.7g sugars), 12.7g protein, 3.2g fibre, 2.4g sodium

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Easy Food 83

Cheat char siu pork with pak choy Serves 2 1 tbsp rapeseed oil 2 garlic cloves, crushed and finely chopped A knob of fresh root ginger, peeled and grated 1 tbsp Shaohsing rice wine or dry sherry 200g pak choy leaves, sliced in half on the diagonal For the pork: 250g pork fillet, cut into 5mm slices ½ tsp dark soy sauce 1 tsp hoisin 1 tsp runny honey

84 Easy Food

A pinch of sea salt flakes A pinch of ground white pepper 1 tbsp cornflour For the sauce: 50ml cold water 1 tbsp low-sodium light soy sauce 1 tsp hoisin sauce ½ tsp yellow bean paste or miso paste 1 Place all of the ingredients for the pork except the cornflour in a bowl and turn to coat the meat evenly. Dust with the cornflour and set aside.

2 Whisk together all the ingredients for the sauce in a jug, then set aside.

3 Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic and ginger and stir-fry for a few seconds to

release their flavours.

4 Add the pork fillet and let it settle for 10 seconds to sear and brown, then flip it over.

5 Add the Shaohsing rice wine or dry sherry and toss for another five seconds.

6 Add the pak choy leaves, then drizzle in one tablespoon of cold water around the edge of the wok to create some steam to help it cook. Toss for 30 seconds to wilt the leaves, then pour in the sauce and toss again. Transfer to a serving plate and serve immediately.

Per Serving 439cals, 23.5g fat (6.5g saturated), 10.1g carbs (3.4g sugars), 37.7g protein, 1.6g fibre, 37.7g sodium

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FEBRUARY 2018

cooking for fun stir fries

Xian lamb with stir-fried potatoes Serves 2 250g organic lamb fillet, sliced into 2cm chunks 120g new potatoes, unpeeled, cut into chunks 1 tbsp rapeseed oil 2 small red shallots, sliced 1 tbsp Shaohsing rice wine or dry sherry 1 tsp chilli bean paste 100ml hot vegetable stock 1 tbsp low-sodium light soy sauce 1 tbsp cornflour blended with 1 tbsp cold water 1 spring onion, finely sliced

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For the spice paste: ¼ tsp chilli powder ½ tsp ground cumin ½ tsp ground turmeric ½ tsp medium curry powder ½ tsp fennel seeds 1 Combine all of the ingredients for the spice paste in a bowl, add the lamb and turn to coat in the paste. Leave to marinate for 20 minutes. Meanwhile, boil the potatoes.

2 Heat a wok over a high heat until smoking and add the rapeseed oil. Add the shallots and stir-fry for a few seconds to release their flavour. Add the marinated lamb and let it settle in the wok for 10 seconds, then flip it over and stir-fry for 20 seconds.

3 Add the Shaohsing rice wine (or dry

sherry). Add the cooked potatoes and the chilli bean paste and stir-fry for a few seconds. Add the stock and season with the light soy sauce. Bring to a simmer, then stir in the blended cornflour to thicken the sauce. As soon as the sauce bubbles and the ingredients are all coated and warmed through, it’s ready to serve.

Give it one final stir, then garnish with the spring onion and serve immediately.

Per Serving 390cals, 16.6g fat (3.8g saturated), 13.5g carbs (1.4g sugars), 37.3g protein, 2.2g fibre, 0.54g sodium

x

Easy Food 85

classic This is a e that is re se cip Taiwane ick and u q for a d perfect It’s calle supper. cause speedy e b n e k p chic p three-cu s one cu lly it use a e n in io w it e d tra of ric uce, one e m a s e s of soy sa d of toaste re’s not and one cipe the re is th but still , h oil — in c up of ea c e n o e quit easures equal m ree. th ll a f o

Three-cup chicken Serves 2 250g boneless chicken thighs, sliced into 2½cm cubes Pinch of sea salt flakes Pinch of ground white pepper 1 tbsp cornflour 1 tbsp rapeseed oil A large knob of fresh root ginger, peeled and cut into large slices 2 garlic cloves, crushed but left whole 1 red chilli, sliced into rings 1 tbsp Shaohsing rice wine or dry sherry 50ml low-sodium light soy sauce

86 Easy Food

50ml toasted sesame oil 1 tsp caster sugar 5g Taiwanese nine-pagoda leaf basil or Thai sweet basil 1 Place the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat the chicken pieces, then set aside.

2 Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger slices and fry until crispy and golden, then add the garlic and red chilli and toss for a few seconds to release their flavour. Add the chicken pieces and leave for 10 seconds to

sear and colour, then flip them over. Season with Shaohsing rice wine (or dry sherry) and stir-fry for 2-3 minutes over a high heat until the chicken is almost cooked.

3 Add the light soy sauce, the toasted sesame oil and the sugar and cook for five minutes until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately.

Per Serving 553cals, 47.7g fat (8.1g saturated), 5.7g carbs (3.8g sugars), 23g protein, 0.2g fibre, 2.1g sodium

x

FEBRUARY 2018

SUPPER for lovers UOTE: QUICK Q sincerer o n is “There f the love o love than rge o e G — d.” good foo haw Bernard S

88 Easy Food

This easy yet elegant Valentine’s Day dinner for two is sure to impress that special someone MAKE IT YOURS: If you’d prefer not to have much garlic during a romantic meal, simply omit it here and sauté the prawns in butter.

FEBRUARY 2018

cooking for fun Valentine’s Day

Starter

Spicy seafood bisque with garlic prawns Serves 2 1 x 400g tin of lobster bisque soup 1 tbsp harissa Zest of 1 lime 40ml cream, plus extra to drizzle 16 large raw king prawns, peeled and deveined 30g butter 2 garlic cloves, crushed Handful of fresh coriander leaves, chopped

being careful not to let it burn.

4 Turn the heat to medium and carefully whisk in the cream. The caramel will be hard at first but will dissolve as the cream heats. Keep stirring gently just until all of the caramel has dissolved into the cream.

5 Slowly drizzle the cream mixture into the egg yolks, whisking as you drizzle. Continue until all the cream has been incorporated and the mixture is smooth. Stir in the vanilla extract.

6 Divide the mixture between two oven-safe

ramekins. Place the glasses in a baking dish and pour hot water into the dish so that it comes about 2cm up the sides of the ramekins.

7 Bake for 30-40 minutes until set on the edges but still a little wobbly in the centre. Allow to cool, then place in the fridge for two hours until chilled. Sprinkle with flaked sea salt to serve.

Per Serving 429kcals, 34.5g fat (20.3g saturated), 27.9g carbs (25.3g sugars), 4.4g protein, 0g fibre, 0.117g sodium

To serve: Sourdough bread, sliced and toasted 1 In a small pan over a medium-high heat, combine the lobster bisque and harissa together and heat until bubbling.

2 Stir in the cream, then turn the heat to medium-low and keep warm.

3 Melt the butter in a frying pan until starting to foam. Add the garlic and prawns. Cook the prawns for one minute per side until pink.

4 To serve, pile the prawns into the centre of two shallow soup bowls. Pour over the spicy bisque. Drizzle lightly with cream and garnish with the coriander leaves and lime zest. Serve with toasted sourdough.

Per Serving 331kcals, 17.1g fat (8.9g saturated), 27.7g carbs (3g sugars), 19g protein, 1.8g fibre, 1.13g sodium

Dessert

Salted caramel pots de crème Serves 2 2 large egg yolks 50g granulated white sugar 160ml double cream ¼ tsp vanilla extract Flaked sea salt, to serve 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. In a small bowl, whisk the egg yolks until well blended. Set aside.

2 In a heavy-bottomed saucepan, stir together the sugar and 40ml of water. Place over a medium-high heat and stir for 20-30 seconds just to dissolve the sugar.

3 Turn the heat up, stop stirring and bring the mixture to a boil. Continue boiling without stirring for 6-8 minutes until lightly browned,

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Easy Food 89

Main course

Crispy duck breasts with pear and shallots Serves 2 2 x 150g duck breasts, skin on Salt and black pepper 1 firm ripe pear, unpeeled, cored and sliced into 8 wedges 3 shallots, finely chopped 1 garlic clove, crushed 1 tsp dried tarragon 1 tsp brown sugar 50ml balsamic vinegar 50ml red wine 60ml chicken stock Knob of butter To serve: Mashed potato

1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.

2 Pat the duck breasts dry with kitchen paper. Use a sharp knife to cut a criss-cross pattern in the skin of the breasts, being careful not to cut all the way through to the meat. Season with a little salt and plenty of black pepper.

3 Place the breasts in a dry, cold non-stick pan over a medium heat, skin side down.

Cook for 6-8 minutes or until the skin is very crisp, then carefully drain off the fat into a small bowl.

4 urn the breasts over and cook for a further 2-3 minutes. Remove the breasts to a rack in a roasting dish and cook in the middle of the oven for 12-15 minutes, depending on how rare you like it.

5 Transfer to a warm plate, cover with tin foil and allow to rest for 8-10 minutes.

6 Meanwhile, return the pan to a mediumlow heat. Add one tablespoon of the reserved duck fat, then cook the pear wedges for 2-3 minutes per side until golden brown, swirling the fat around the pan.

7 Add the shallots, garlic, tarragon and sugar and cook for one minute until fragrant. Stir in the balsamic vinegar, red wine and stock.

Allow to bubble for 2-3 minutes, using a wooden spoon to scrape up any sticky bits from the bottom of the pan. Allow to reduce for a further 2-3 minutes, then add the butter and stir until melted into the sauce.

8 Slice the duck breasts and place on serving plates. Add the pear slices and some of the sauce. Serve with mashed potato.

Per Serving 432kcals, 20.4g fat (7.5g saturated), 16.7g carbs (8.8g sugars), 41.8g protein, 2.8g fibre, 0.179g sodium

Top tip:

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90 Easy Food

FEBRUARY 2018

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06/10/2017 09:46

WARNING: MAY CONTAIN

chocolate HEAD STRAIGHT TO CHOCOHOLIC HEAVEN WITH THESE INDULGENT RECIPES

92 Easy Food

FEBRUARY 2018

cooking for fun chocolate

GET TO KNOW YOUR CHOCOLATE The percentage on a chocolate bar tells you how much of the bar, by weight, is made from pure cacao beans or parts of the bean (such as cocoa butter or cocoa solids). Generally, the higher the percentage, the more intense and less sweet the chocolate will be.

Dark chocolate is produced using higher percentages of cocoa, generally

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ranging from 55% to 99%. The percentage on the label also indicates sugar content: a 70% bar will contain 30% sugar, whereas a 55% bar contains about 45% sugar.

percent pure chocolate.

Milk chocolate is cocoa beans mixed with sugar and milk (or cream). In the European Union, milk chocolate must contain at least 25% pure chocolate with milk and sugar; in the United States, it only has to contain 10

Unsweetened chocolate is pure chocolate without added sugar. It might also be known as bitter chocolate or baking chocolate, and is cocoa powder in a dry form. It is used almost exclusively for baking.

White chocolate is made of sugar, milk, and cocoa butter, without the cocoa solids.

Easy Food 93

THE BEST CHOCOLATE CAKE EVER Serves 16 450g plain flour 650g granulated sugar 155g cocoa powder 1 tsp bicarbonate of soda ½ tsp baking powder ½ tsp salt 4 large eggs 350ml buttermilk 350ml warm water 115ml vegetable oil 1 tsp vanilla extract For the icing: 300g unsalted butter, at room temperature

94 Easy Food

220g cream cheese, at room temperature 120g cocoa powder 3 tsp vanilla extract 800g icing sugar, sifted 60ml milk (or as needed) To decorate Chocolate chips 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease three 23cm round cake tins and line with parchment paper.

2 Mix together the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt in a mixing bowl.

3 Add the eggs, buttermilk, warm water, oil and vanilla. Beat until smooth.

4 Divide the batter among the three prepared

tins and bake for 30-35 minutes or until a skewer inserted into the centre of each cake comes out clean. Remove from the oven and leave the cakes to cool.

5 Meanwhile, beat the butter and cream cheese for the icing until fluffy. Add the cocoa and vanilla and beat until combined.

6 Gradually beat in the icing sugar until incorporated. Add a splash of milk to make the icing a spreadable consistency.

7 Spread some of the icing over one of the cakes, then sandwich another sponge on top. Repeat this again, then spread the remaining icing over the top and sides of the cake. Decorate with chocolate chips.

Per Serving 760kcals, 30.7g fat (15.9g saturated), 123.3g carbs (91.5g sugars), 9.7g protein, 5.9g fibre, 0.349g sodium

FEBRUARY 2018

cooking for fun chocolate

COOKIES N’ CREAM TRUFFLES Makes 40 18 Oreo cookies (with filling) ½ x 227g package of cream cheese, at room temperature 225g white chocolate, broken into pieces 1 Blitz the cookies in a food processor until finely ground. If you don’t have a food processor, crush them in a bag with a rolling pin. Reserve two tablespoons of cookie crumbs for garnishing.

2 Mix together the cream cheese and cookie crumbs until well combined. Refrigerate the mixture for one hour, then shape into small balls and place on a baking tray lined with parchment paper. Freeze for about one hour until firm.

3 Melt the chocolate in a bowl set over a saucepan of gently simmering water; make sure the bottom of the bowl isn’t touching the water. Once the chocolate is soft, remove from the heat and stir until smooth.

4 Using two forks, dip and coat balls with melted white chocolate and place on a sheet of parchment paper to set. Sprinkle with the reserved cookie crumbs.

5 Refrigerate for 10 minutes until firm. Serve slightly cool or at room temperature.

Per Serving 71kcals, 4.7g fat (2.5g saturated), 6.7g carbs (5.2g sugars), 1g protein, 0.1g fibre, 0.044g sodium

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Easy Food 95

SPICED DARK CHOCOLATE TARTLETTES Makes 12 1 x 320g sheet of shortcrust pastry, thawed if frozen 120g dark chocolate (56% cocoa solids), chopped 80ml double cream ¼ tsp ground cinnamon A pinch of chilli powder A pinch of cayenne To serve: Whipped cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry and cut out 12 discs to fit the

96 Easy Food

cups of a 12-hole muffin tin.

2 Press the discs into the tin and prick the bottoms with a fork. Bake for 12-15 minutes until golden brown. Remove from the oven and leave to cool on a wire rack.

3 Heat the dark chocolate and cream in a bowl set over a saucepan of gently simmering water; make sure the bottom of the bowl does not touch the water.

4 Stir in the cinnamon, chili powder and cayenne until combined.

5 Spoon about one teaspoon of the chocolate mixture into each mini tartlett. Refrigerate or serve immediately. Serve with a dollop of whipped cream.

me We decorated so th wi s tte tle tar r of ou am cre ed ipp wh ed pip milk and others with s. ing av sh te chocola

Per Serving 198kcals, 13.2g fat (3.6g saturated), 17.9g carbs (5.2g sugars), 2.2g protein, 0.7g fibre, 0.01g sodium

FEBRUARY 2018

cooking for fun chocolate

BROWNIE COOKIES Makes 12 100g butter 280g dark chocolate, chopped 3 large eggs 2 tbsp cocoa powder 200g caster sugar 1 tsp vanilla ½ tsp salt ½ tsp baking powder 90g plain flour 40g milk chocolate chips 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Melt the butter and dark chocolate in a bowl set over a saucepan of gently simmering water; make sure the bottom of

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the glass bowl does not touch the water.

Stir until smooth, then remove from the heat and leave to cool slightly.

2 Beat the eggs, cocoa powder and sugar in a mixing bowl for a few minutes until thickened. Beat in the melted chocolate.

3 Beat in the vanilla, salt and baking powder. Stir in the flour until just combined. Fold in the chocolate chips.

4 Drop spoonfuls of the batter onto baking trays and bake for 10-12 minutes until set around the edges. Leave to cool for a few minutes on the trays, then transfer to a wire rack to cool completely.

Per Serving 323kcals, 17.7g fat (10.5g saturated), 38.4g carbs (28.3g sugars), 3.5g protein, 2.4g fibre, 0.163g sodium

Easy Food 97

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100-107

IN THIS SECTION

THE YEAST I CAN DO, p100

Our Home Ec expert removes the mystery from baking with yeast

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EF127_XX Intro Pages.indd 99

EASY JUNIORS, p103

This Valentine's Day, make these sweet hearts for your sweetheart

GO BANANAS! p106

These simple treats are perfect for little cooks to make

Easy Food 99

18/01/2018 12:09

THE YEAST I CAN DO Maria Barry of Saint Aloysius College, Carrigtwohill, Co. Cork, removes the mystery from baking with yeast

Yeast is a biological raising agent from the fungi family. It produces carbon dioxide and this causes bread to rise.

FRESH YEAST: • Has a soft, putty-like texture, compressed into blocks.

• Creamy colour with a beer-like smell.

• Must be blended with warm liquid before adding to flour.

• Store in the fridge for 1-2 weeks, or in the freezer for three months.

FAST-ACTION DRIED YEAST: • A blend of dried yeast and improvers (vitamin C and enzymes).

• Sold in airtight sachets.

• May be added directly to flour.

• Sealed sachets may be stored for up to one year.

TIPS FOR BAKING WITH YEAST • Make sure to weigh and measure all ingredients accurately.

• Use good-quality yeast and always ensure it is in date.

• Provide warmth — ingredients and utensils should be warm in order to encourage the yeast to rise.

• Knead dough thoroughly to enable the gluten in the strong flour to develop.

• Allow the dough to prove for 1-2 hours.

100 Easy Food

This gives the yeast cells an opportunity to produce carbon dioxide gas, which is what raises the dough.

• During proving, the dough should be covered with a damp cloth, or placed in a greased bowl covered with greased

cling film in order to prevent a skin from forming on the top.

• Bake at 220˚C/200˚C fan/gas mark 7 to be sure that the yeast is destroyed.

INGREDIENT

FUNCTION

Yeast

To make the bread rise (act as a raising agent) To add flavour

Strong flour Essential in yeast baking as it has a greater gluten content than plain cream flour. This gives the product elasticity.

To give shape To set when baked To add nutrients To give colour

Sugar Accuracy in weighing is essential, as too much sugar can kill the yeast.

To sweeten To ‘feed’ the yeast To colour the bread To provide energy To provide flavour

Fat Accuracy in weighing is essential, as too much fat will stop the growth of the yeast.

Acts as a preservative To provide colour To provide flavour To provide energy

Salt Accuracy in weighing is essential, as too much salt can kill the yeast.

To bring out flavour Controls the action of the yeast

Eggs

Help entrap air thus contributing to a lighter product

Liquid Use a tepid liquid around 25-30˚C to activate the yeast. Water is most suitable, but milk will give a softer crust. Do not overheat as this will kill the yeast.

To add warmth To help mix into a dough To bind ingredients together

FEBRUARY 2018

kids’ kitchen home ec

WHAT’S ACTUALLY HAPPENING? • The dough is kneaded to give the bread its texture. The protein in the flour is stretched to make an elastic dough and pockets of gas are formed.

• Whilst the dough is proving, bubbles of carbon dioxide are formed from the action of the yeast. These help to stretch the dough and make it rise.

• The dough is then “knocked back.” This means it's kneaded, reducing carbon dioxide bubbles in size and distributing evenly throughout the dough. (This step is optional.)

• In the oven, the gas bubbles (carbon dioxide and air) expand with the heat.

This makes the bread rise further • Eventually the heat sets the loaf, giving it a well-risen structure and a light and spongy texture.

ingredients to form a moist dough, then leave to soak for five minutes.

4 Remove the dough from the bowl to a lightly floured surface and cut into eight equal pieces. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.

5 Shape the dough into buns. Place them on a baking tray, spaced well apart, and cover loosely with with a clean, damp tea towel. Leave in a warm place for around an hour or until they have risen to about one-and-a-half times their half size.

6 When the buns have risen, preheat the oven to 220˚C/200˚C fan/gas mark 7.

7 For the crosses, mix the flour with the

water to make a paste. Spoon into a piping bag (or use a small plastic food bag, snipping one of the bottom corners off with a scissors). Pipe a cross over the top of each bun.

8 Bake for 12-15 minutes until risen and golden. Trim the excess cross mixture from the buns, then brush them all over with honey or golden syrup. The buns will keep fresh for a day; after that they are best toasted and served with butter.

Per serving: 367kcals, 7.7g fat (4g saturated), 66.6g carbs (8.4g sugars), 10.5g protein, 3.9g fibre, 0.215g sodium

HOT CROSS BUNS Makes 8 A hot-cross bun is essentially what the English call a Chelsea bun, a bun sold all year. The difference is that for Good Friday, a cross is traced on the top of the bun. The cross is created by slashing the dough or by laying strips of pastry across the top of the bun.

500g strong white bread flour 50g butter, chopped into cubes 7g sachet easy-blend dried yeast ½ tsp salt 50g caster sugar 2 heaped tsp mixed spice 200g mixed dried fruit 200ml milk 2 eggs For the crosses and glaze: 3 tbsp plain flour 2 tbsp water Honey or golden syrup, for brushing 1 Sift the flour into a large mixing bowl.

Rub in the butter with your fingertips. Stir in the yeast, salt, sugar, mixed spice and dried fruit.

2 Gently warm the milk until hot, but still cool enough to put your finger in for a couple of seconds. Beat the milk together with the eggs.

3 Make a well in the centre of the dry ingredients. Pour in the milk and egg mixture. Using a blunt knife, mix the

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Easy Food 101

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19/01/2018 14:48

kids’ kitchen easy juniors

Easy Food juniors

This Valentine’s Day, make these sweet hearts for your sweetheart

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Easy Food 103

Love heart biscuits Makes about 24

:-)

Easy Food juniors

ep! and ke Cut out

1

2

3

4

5

6

7

8

9

For the biscuits: 85g butter, at room temperature 140g caster sugar 1 egg 1 tsp vanilla extract 200g plain flour For the icing: 160g icing sugar 1 tbsp water Red food colouring 1 Put the butter and caster sugar together in a bowl and beat together until pale. Add the egg and vanilla and beat until combined.

2 With the electric beater on its lowest speed, add the flour.

3 Beat in until the mixture becomes a dough.

4 Shape the dough into a flat disc and wrap in cling film. Place it in the fridge for two hours.

Line two baking trays with parchment paper.

5 Roll out the dough between two sheets of parchment paper.

6 Dip a heart-shaped pastry cutter into some flour and cut out hearts from the dough.

7 Place the hearts on the prepared trays about 1cm apart. Place the trays into the fridge for 20 minutes. Preheat the oven to 170ËšC/150ËšC fan/ gas mark 3. Bake the hearts for 15 minutes until they are pale golden. Allow to cool completely.

8 Place the icing sugar and water in a small bowl and mix to combine. Add a few drops of food colouring into the remaining icing and mix until pink.

9 Use a spoon to cover the top of each biscuit with white or pink icing. Allow to dry, then use the opposite colour to write a message on each biscuit, or decorate with sprinkles.

Per biscuit: 107kcals, 3.1g fat (1.9g saturated), 18.9g carbs (12.4g sugars), 1.1g protein, 0.2g fibre, 0.023g sodium

104 Easy Food

FEBRUARY 2018

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• TRIED AND TESTED RECIPES • COOK-ALONG VIDEOS • TIPS FROM OUR TEST KITCHEN • FOOD NEWS • COMPETITIONS

! s a n a n a Go b These simple treats are perfect for little cooks to make!

106 Easy Food

FEBRUARY 2018

larderkids’ luck counter intelligence kitchen baking with bananas

Top Trei-bpought

sto If using y using auce, tr s l e ey caram uce. Th mel sa ra a rs, c ja d salte in 260g lly sold a in u r s ja u are d one will nee . e ip so you c r this re total fo

Easy peasy banoffee pie Serves 8-10 250g digestive biscuits, crushed 100g butter, melted 1 x 397g tin of caramel 4 Fyffes bananas, sliced 300ml whipped cream To decorate: Grated chocolate or cocoa powder 1 Place the crushed biscuits into a bowl with the melted butter. Mix together until they are combined, then press the mixture into the base and sides of a 23cm tin. Place the tin into the fridge for 10 minutes.

2 Use a spoon or spatula to spread the caramel over the base.

3 Scatter the sliced bananas over the top, then add big dollops of the cream and decorate with grated chocolate. Store the pie in the fridge until you’re ready to eat.

Per Serving Per Serving 466cals, 26.7g (13.2g saturated), 55.7g carbs (37.2g sugars), 4.5g protein, 1.4g fibre, 0.288g sodium

Banana caramel nut muffins Makes 12 3 very ripe Fyffes bananas, roughly mashed 200g granulated sugar 2 eggs 115g butter, melted 1 tsp vanilla extract 250g self-raising flour, sifted 150g flaked almonds, divided 260g thick caramel sauce 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a muffin tin with paper liners.

2 In a large bowl, cream together the mashed banana and sugar until mostly smooth. Add the eggs and mix until combined.

3 Beat in the melted butter and vanilla.

4 Add the flour and mix with a wooden spoon until the mixture is mostly combined. Fold in 100g

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of the flaked almonds; don’t worry if there are a few lumps and a bit of unmixed dry ingredients — it’s best to not over-mix.

5 Divide the batter evenly among the paper liners (use an old-fashioned ice-cream scoop to make this easier).

6 Spoon a generous teaspoon of caramel sauce on top of each. Thicker/colder caramel sauce will leave you with a lovely hidden centre of caramel once baked. If the sauce is thinner, it will bake into the muffin mixture for a delicious caramel flavour.

7 Sprinkle the tops of the muffins with the remaining flaked almonds.

8 Bake for 20-25 minutes until the muffin springs back when lightly pressed. Leave to cool for five minutes in the tin before removing and leaving to cool completely on a wire rack.

Per Serving Per Serving 404cals, 20.1g fat (8.6g saturated), 52.2g carbs (29.7g sugars), 6.1g protein, 2.9g fibre, 0.099g sodium

Easy Food 107

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25/04/2017 17:06

make it healthy!

GIVE YOUR BODY THE LOVE IT DESERVES

110-117 IN THIS SECTION

FOODS WITH A FUNCTION, p110

Nutritionist Amy Meegan explains why turmeric is more than a superfood — it's a functional food

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EF127_XX Intro Pages.indd 109

ALL YOU NEED IS VEG, p112

These vegan versions of your favourite dishes make going meat-free easier than ever

Easy Food 109

18/01/2018 12:10

FOODS WITH A FUNCTION Nutritionist Amy Meegan explains why turmeric is more than a superfood — it’s a functional food

Amy Meegan is a nutritionist (BSc Human Nutrition, UCD) and currently works in the area of medical nutrition. A foodie at heart, she spends most of her free time cooking and baking… or blogging about cooking and baking! You can follow her culinary adventures and access her recipes by following The Baking Nutritionist on Facebook and Instagram.

WHAT IS A FUNCTIONAL FOOD? A functional food is a food that provides additional benefits above its nutritional value. Examples, other than turmeric, include probiotic and prebiotic yoghurts, fortified breads and omega-3 enriched eggs.

ORIGINS AND PROPERTIES Turmeric is a member of the ginger family and is a spice that comes from a root called Curcuma longa. As a fresh root, turmeric resembles fresh ginger with its rough exterior. However, unlike the pale interior of ginger, turmeric is bright orange. This is due to a component called curcumin.

Turmeric root is typically grown in tropical regions of Asia, but we normally see it dried and ground or as part of a curry spice mix. These days, you’ll pick up turmeric powder in most supermarkets alongside the other dried spices, while fresh turmeric can be found in smaller fruit and veg shops or in some health food stores.

USES Health Turmeric is known for its antiinflammatory, anti-septic and anti-oxidant health benefits. Some researchers have noted that curcumin may help to improve blood circulation, subdue certain types of joint pain and aid digestion. However, the verdict is still out on the exact mechanics of turmeric’s power. Until then, we’ll base our opinions on the anecdotal evidence from the people of Asia and China who still use turmeric as part of their traditional medicinal practices.

Curcumin is the active ingredient in turmeric, meaning that it is the component that provides the proposed

110 Easy Food

FEBRUARY 2018

make it healthy turmeric health benefits. Curcumin has poor bioavailability, meaning the body finds it difficult to absorb and put to use.

A component called piperine, found in black pepper, helps to improve the absorption of curcumin.

Cooking Turmeric is widely used in Indian cooking to bring depth of flavour and vibrant colour. Its use has extended to African and Middle Eastern cooking and, in more recent years, has become a regular feature in many Western European kitchens.

To include more turmeric in your diet, try adding it to your dinner, lunch or breakfast — yes, you can include spices at breakfast time!

Fun fact:

min listed see curcu You may eets. dient in sw re g in n a s a umin cause curc This is be natural used as a is widely ring nge colou yellow/ora agent.

BREAKFAST

LUNCH

DINNER

Sprinkle turmeric on scrambled egg or add ½-1 tsp to your morning smoothie.

Cook 1-2 tsp turmeric and 1 tsp ground black pepper with your vegetables when making soup for extra warmth and flavour, or whisk with eggs when preparing an omelette.

Incorporate turmeric into curries and stews as part of a curry blend or by cooking fresh turmeric with your veggies as you would cook ginger (warning: turmeric temporarily stains your nails and fingers yellow).

If you fancy being more creative, add 1 tsp turmeric powder to risotto for a bowl of golden goodness or simply add ½ tsp to salted water when cooking rice or couscous!

To bring the morning sunshine to your table, cook porridge with ½ tsp turmeric, ½ tsp cinnamon and 1 tsp honey; cinnamon and honey themselves both boast health benefits, but that’s for another day!

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Pop into Insomnia Coffee Company shops to try a Turmeric Latte (yes, they’re a thing)! If not, Pukka offer a wonderful “Turmeric Gold” tea.

Easy Food 111

112 Easy Food

FEBRUARY 2018

make it healthy! vegan favourites

ALL YOU

need is Veg These vegan versions of your favourite dishes make going meat-free easier than ever

Cannellini bean and thyme pot pie Serves 4-6

For the filling: 2 tbsp olive oil 1 large onion, finely chopped Salt and black pepper 450g carrots, finely chopped 40g plain flour 100ml white wine 650ml vegetable stock 2 tsp fresh thyme leaves 1 x 400g tin of cannellini beans, rinsed and drained For the pastry: 200g plain flour Pinch of salt 140g vegan butter, chilled and cubed 4-6 tbsp ice cold water

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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2 Heat the olive oil in a large pot over a medium heat. Cook the onion with a pinch of salt and pepper for 4-5 minutes until soft and translucent.

3 Add the carrots and cook for another 2-3 minutes. Sprinkle over the flour and cook for one minute, stirring to coat well.

4 Slowly add the wine and stock a splash at a time, whisking to prevent clumps.

5 Add the thyme and beans and bring the mixture to a simmer. Turn the heat to low and simmer for 4-5 minutes. Remove from the heat, cover and set aside.

6 In a bowl, combine the flour and salt.

7 Grate in the vegan butter and rub together briefly until the mixture resembles wet sand.

8 Add the cold water one tablespoon at a time, using a wooden spoon to mix gently.

Add only as much water as needed to help the mixture come together into a dough.

9 Use your hands to gently pull the dough together in the bowl. Transfer to a wellfloured work surface and form into a disc.

10 Lightly flour the top of the dough and a rolling pin. Gently roll out the dough to about ¼cm thick, adding more flour as needed to prevent sticking.

11 Transfer the bean filling into a baking dish.

12 Carefully place the pastry on top of the filling, crimping the edges and trimming away any excess. Use the tip of a sharp knife to poke 2-3 small holes in the top of the pastry to allow steam to escape.

13 Bake for 40-45 minutes or until the filling is bubbly and the pie crust is golden brown.

Allow to rest for five minutes before slicing and serving.

Per Serving 507kcals, 22.4g fat (7.5g saturated), 61.2g carbs, 6.1g sugars, 13.2g protein, 11.9g fibre, 0.504g sodium

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Easy Food 113

Chocolate chip cookies Makes about 24

100g coconut oil, chilled until solid 250g brown sugar 2 tbsp vanilla extract 60ml coconut milk 4 tbsp unsweetened apple sauce 280g plain flour 1 tsp bicarbonate of soda ½ tsp salt 300g vegan chocolate chips Flaked sea salt

114 Easy Food

1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line two large baking trays with parchment paper and set aside.

2 In a large bowl whisk together the coconut oil, brown sugar and vanilla extract. Beat until well combined.

3 Add the coconut milk and apple sauce and whisk until well combined.

4 In a separate bowl, combine the flour, bicarbonate of soda and salt. Whisk well to combine.

5 Add the dry ingredients into the wet and beat together into a thick batter using a wooden spoon. The batter will be very thick!

Fold in the chocolate chips.

6 Scoop mounds of dough around the size of two tablespoons onto the prepared baking trays, leaving 4-5cm between them to allow the cookies to spread.

7 Bake for 8-10 minutes or until the edges are golden. Sprinkle with sea salt. Allow to cool on the baking tray for 15 minutes, then transfer to a wire rack to finish cooling.

Per Serving 195kcals, 8.2g fat (5.8g saturated), 28g carbs, 18.1g sugars, 2.1g protein, 1.2g fibre, 0.134g sodium

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FEBRUARY 2018

make it healthy! vegan favourites

Buffalo “wings” Serves 4

1 head of cauliflower, chopped into florets 120ml almond or soy milk 120ml water 90g plain flour 2 tsp garlic powder 1 tsp cumin 1 tsp paprika ¼ tsp salt ¼ tsp ground pepper 250ml vegan Buffalo hot sauce, e.g.

Frank’s 1 tbsp vegan butter

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1 Preheat the oven to 220˚C/200˚C fan/ gas mark 7. Line two baking trays with parchment paper.

2 In a bowl, combine the milk, water, flour, garlic powder, cumin, paprika, salt and pepper. Mix into a thick batter.

3 Dip the cauliflower in the batter, shaking off any excess before placing the cauliflower in a single layer on the baking trays.

4 Bake for 15 minutes until golden brown, flipping halfway through.

5 Melt the butter in a small saucepan over a low heat. Stir in the Buffalo sauce, then remove from the heat and transfer to a bowl.

6 Remove the cauliflower from the oven, add to the wing sauce and toss to coat evenly.

Return the cauliflower to the baking tray and return to the oven for another 15 minutes.

Serve immediately.

Per Serving 202kcals, 10.5g fat (7.4g saturated), 24g carbs, 3.1g sugars, 4.8g protein, 3.4g fibre, 0.491g sodium

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Easy Food 115

Baked butternut mac ‘n' cheese Serves 4-6

½ a butternut squash, peeled and chopped 2 tsp olive oil Salt and black pepper 90g raw cashews 250ml soy milk 3 garlic cloves 1 tbsp lemon juice 6 tbsp nutritional yeast ½ tsp Dijon mustard ½ tsp dried Italian seasoning ½ tsp turmeric ½ tsp paprika 450g macaroni, penne, farfalle or other short pasta

116 Easy Food

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the butternut squash on a large baking tray. Drizzle with the olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast for 40 minutes, flipping the pieces over halfway through.

2 Place the cashews in the bowl of a food processor and whizz into fine crumbs. Add the soy milk, garlic, lemon juice, nutritional yeast, mustard, Italian seasoning, turmeric and paprika. Add some salt and pepper and whizz until smooth.

3 Bring a large pot of salted water to a boil over a high heat and cook the pasta according to package instructions.

4 Add the roasted squash to the food processor and whizz until smooth.

5 Drain the pasta well, then return to its

pan over a medium heat. Add the sauce and stir to coat. Serve as is, or transfer to a baking dish, top with a sprinkle of vegan breadcrumbs and bake at 180˚C/160˚C fan/ gas mark 4 for 20-25 minutes.

Per Serving 390kcals, 11.8g fat (2.1g saturated), 56.8g carbs, 3.1g sugars, 17.2g protein, 3.9g fibre, 0.84g sodium

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MAKE IT YOURS: Add cooked peas or broccoli florets to the mac ‘n’ cheese, if desired.

FEBRUARY 2018

make it healthy! vegan favourites

Bolognese sauce

Salt and black pepper Pinch of sugar

4 tbsp dried green or puy lentils 3 tbsp olive oil 1 small onion, finely chopped 3 large garlic cloves, crushed 1 carrot, very finely chopped 1 celery stalk, very finely chopped 12 cherry tomatoes, washed and halved 6 sun-dried tomatoes ½ tsp dried basil ½ tsp dried oregano 30g walnuts, roughly chopped 3 tbsp fresh basil leaves, chopped 2 tbsp tomato purée ¼ tsp hot chilli powder (optional) 1 tbsp balsamic vinegar

To serve: Spaghetti, cooked Fresh basil leaves, torn

Serves 2

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1 Cook the lentils according to package instructions, then set aside.

2 Heat two tablespoons of the olive oil in a large pan over a low heat. Cook the onion for 5-6 minutes until soft, then add the carrot and celery and cook for another 3-4 minutes. Add the garlic and cook for one minute longer.

3 Place the sun-dried tomatoes in a small bowl, cover with boiling water and allow to soak and soften for 10 minutes.

4 Roughly chop the softened tomatoes

and pound into a paste using a pestle and mortar. Add the walnuts, basil leaves and remaining olive oil and work into a paste with the sun-dried tomatoes.

5 Push the onion mixture to the side of the pan and increase the heat to medium-high.

Add the cherry tomatoes, cut side down, and cook for two minutes.

6 Add the sun-dried tomato mixture along with the cooked lentils, tomato purée and balsamic vinegar. Season to taste with salt, black pepper, chilli powder and sugar.

7 Ladle the sauce over cooked spaghetti and top with extra basil leaves to serve.

Per Serving 575kcals, 33.5g fat (3.9g saturated), 61.8g carbs, 25.6g sugars, 18.9g protein, 17.6g fibre, 0.187g sodium

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Easy Food 117

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Easy Food 119

HOT STUFF

FEELING THE BURN AFTER BITING INTO EAT IRELAND’S CHILLI-HEAVY FOCUS IN THIS ISSUE? HERE ARE THE BEST WAYS TO COOL DOWN...

BEWARE THE WATER Drinking water may seem like the obvious choice but, because the oils in chillies won’t mix with it, the water will provide relief for just a moment before that heat comes roaring back.

MAKE FOR THE MILK Reach for dairy to help ease the pain of your hot mouth. Casein (the protein in milk) helps to break the bonds that capsaicin forms on nerve receptors. This may help explain why cultures that use a lot of spices in their food often include dairy in their recipes to offset the effects; think about yoghurt in Indian cuisine and sour cream in Mexican food.

A SPOONFUL OF SUGAR In addition to “helping the medicine go down,” a spoonful of granulated sugar or honey will help to absorb the spice. In fact, the measuring unit for the heat in chillies — known as the Scoville Heat Unit — is based on the amount of sugar needed to neutralise the heat.

CHEW ON CHOCOLATE Need another reason to eat more chocolate? The high fat content in milk chocolate will help remove some of the capsaicin from the mouth because it is more soluble in fat than water-based solutions.

BREAK BREAD A slice of bread can provide relief to your burning mouth by soaking up the oily capsaicin. Rice will provides the same effect, but may soak up less oil due to its grainy texture.

IS IT VEGAN?

INSPIRED BY OUR VEGAN RECIPES, P.112? IF YOU’RE UNSURE OF WHICH FOODS ARE VEGAN, READ ON!

PESTO

PALM OIL

Most varieties of shop-bought pesto will contain Parmesan or similar hard cheese, meaning that they are not suitable for vegans.

In itself, palm oil is a vegetable product that does not need to involve animals, and therefore is suitable for vegans.

However, bad practices within the industry and the devastation of natural habitats have a serious negative impact on many species, so many vegans choose to avoid products containing palm oil.

HONEY Honey is not considered vegan, as it is the method by which bees conserve food for poor weather and the winter months and is fundamental to the wellbeing of the hive.

YEAST Yeast is technically alive, but since it is a fungus and non-sentient it is considered perfectly allowable under a vegan diet.

(Plus, the air we breathe contains natural, wild yeasts anyway!)

SWEETS Many jellies, marshmallows and chewing gum contain gelatine. Others are coated in shellac or contain a red dye called carmine, which is made from cochineal insects.

CHOCOLATE Dark chocolate is usually vegan. However, some varieties contain animal-derived products such as whey, milk fat, milk solids, clarified butter or nonfat milk powder, so be sure to check the label.

120 Easy Food

COMMON NON-VEGAN INGREDIENTS TO LOOK OUT FOR ON LABELS: Casein, albumen, bone char, butter fat, carmine, cochineal extract, gelatine, lactose, lard, l-cysteine, mono and di-glycerides, shellac, vitamin D3, whey powder, tallow, suet, isinglass, castoreum, animal-derived enzymes, beeswax, and certain additives including E120, E322, E422, E 471, E542, E631, E901 and E904.

TOP TIP

IF YOU DO DECIDE TO GO VEGAN FULL-TIME, YOU WILL NEED A VITAMIN B12 SUPPLEMENT AS THIS NUTRIENT IS FOUND ONLY IN ANIMAL FOODS. B12 DEFICIENCIES CAN LEAD TO TIREDNESS, WEAKNESS, CONSTIPATION, LOSS OF APPETITE, WEIGHT LOSS, NERVE PROBLEMS AND DEPRESSION. YOU MAY ALSO NEED TO CONSIDER AN IRON SUPPLEMENT, AS THE NONHEME IRON FOUND IN PLANTS IS LESS READILY ABSORBED THAN THE HEME IRON SOURCED FROM ANIMAL-BASED FOODS.

FEBRUARY 2018

Got milk (alternatives)?

LOOKING TO DITCH THE DAIRY? WE GIVE YOU THE LOW-DOWN ON POPULAR DAIRY-FREE OPTIONS…

Look for unsweetened versions, as m any non-dairy milk s can be high in sugar.

Soy milk is very versatile and can be used in place of cow’s milk in any recipe. It can be used in anything from cereal and coffee to smoothies and savoury dishes, and is stable at high temperatures.

Pros: In general, soy milk is the least processed of all the alternative milks. It delivers the same amount of protein as cow’s milk, and contains more potassium than any other dairy alternative while also being low in saturated fat, plus it's vegan-friendly.

Cons: It’s generally low in protein and can’t be used as a milk substitute for toddlers due to low calorie levels. Soy is also a common food allergy and most prevalent in children. It has a thick texture and may become lumpy towards the bottom of the carton. People who are intolerant to the protein in cow’s milk are often intolerant to the protein in soy milk, too.

Almond milk's creamy texture works well in coffee, cereals, porridge and Hemp milk has a great

texture and is best used in savoury dishes.

Pros: Hemp seeds are rich in shortchain omega-3s (the ones found naturally in plant foods). Hemp milk is a good source of vitamins A, B12 and D, as well as magnesium, calcium and phosphorus. It's vegan-friendly and low in fat and sugar.

Cons: It’s relatively low in protein compared with other milks.

smoothies, but many find it too sweet for savoury cooking.

Pros: It’s low in fat and calories, and is a good source of magnesium and vitamin E, and is also vegan-friendly.

Cons: Almond milk is unsuitable for those with nut allergies. It’s too low in protein and calories to be used as a milk substitute for toddlers. Although some brands contain vitamins D and E, these nutrients are fat soluble, meaning they may not be absorbed unless you’re having the milk with a higher-fat food. Almond milk can also be quite expensive.

Oat milk is light with a mild, vaguely sweet flavour, and is best used in baking, lighter cream soups, sauces and mashed potatoes.

Pros: Oat milk can be used as a milk replacement from the age of two if you choose higher-fat varieties. Oat milk is a source of fibre, in particular beta-glucan, a type of soluble fibre linked to improved blood sugar and cholesterol levels. It’s a good source of vitamin E and folic acid, as well as being vegan-friendly and cholesterol-free.

Cons: It’s relatively low in protein and high in sugar. Its thinner texture means that it’s not very suitable for use in baked goods. Unless specifically made with pure gluten-free oats, coeliacs and those with a gluten intolerance should steer clear.

Coconut milk can work very well in baked goods, thanks to its nutty flavour, and is also suitable for adding to coffee or smoothies.

Pros: Coconut milk is fortified with vitamin B12 and vitamin D and rich in lauric acid, a heart-healthy saturated fat that improves HDL (good) cholesterol. It is vegan-friendly and cholesterol-free, but not suitable for those with a nut allergy.

Cons: Although low in natural sugars and calories, it contains more fat than other milk substitutes.

Rice milk’s sweet flavour makes it ideal for

use in baking and desserts, as well as in some curries, soups and sauces.

Pros: Many people feel that rice milk is the closest to dairy milk in terms of flavour, and it’s arguably the lightest, sweetest and most refreshing option. Rice milk is the most allergy-friendly of the non-dairy options. It's vegan-friendly, low-fat and low-calorie.

Cons: It contains low levels of arsenic and as such isn’t advised for children, although the amounts of arsenic are too minute to be a problem for adults. It’s also higher in sugars than other milk alternatives and, since these sugars are naturally occurring, they’re not included in the ingredients list.

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Goat's milk

Pros: Technically not classed as ‘dairy,’ goat’s milk can be a great option for those who don’t require a vegan option but are lactose intolerant. It is also the most similar to cow’s milk from a nutritional perspective.

Cons: It is not suitable for vegans. Those with an allergy to cow’s milk protein (as opposed to lactose) are likely to have a similar allergy to goat’s milk protein.

Easy Food 121

THREE WAYS TO BE MORE KITCHEN-EFFICIENT • Before you begin to cook, always read the recipe the whole way through, paying close attention and visualising each step. This minimises the risk of error.

P I T P TO

• Take a few minutes to prepare the kitchen before you begin. In French, this is known as mise-en-place, meaning “everything in its place.” Take ingredients and utensils out, making sure you have enough of everything. Weigh, measure and prep your ingredients. This is always a smart way to approach cooking, but is particularly useful when making quick-cooking dishes such as stir fries.

• Clean as you go. There are often brief moments during meal preparation in which you have nothing to do. Make the most of these time-outs by quickly washing dishes, wiping down counters and putting things away. You’ll thank yourself later!

HAVING FUN WITH OUR PANCAKE RECIPES, P.46? TRANSFERRING YOUR BATTER INTO A WASHED-OUT SQUEEZY KETCHUP BOTTLE WILL ALLOW FOR CREATIVE DESIGNS IN THE PAN!

FANCY MAKING YOUR OWN HUMMUS, PESTO OR GUACAMOLE TO USE IN OUR 15 WAYS WITH DIPS, P.52? LOOK NO FURTHER… Hummus

Basil pesto

Guacamole

In the bowl of a food processor, combine 1 x 400g tin of chickpeas, 1-2 garlic cloves, 4 tbsp extra-virgin olive oil, the juice of 1 lemon, 2 tbsp tahini, 1 tsp ground cumin and some salt and black pepper. Whizz until smooth and creamy, adding 1-2 tbsp water if needed to achieve your desired consistency. Transfer to a bowl. Store in an airtight container in the fridge for up to one week. Drizzle with extra-virgin olive oil and sprinkle with paprika before serving.

In the bowl of a food processor, combine 40g fresh basil, 3 garlic cloves, 3 tbsp pine nuts and 40g grated Parmesan. Season with salt and black pepper. With the motor running, add 80ml olive oil in a slow, steady stream until the mixture is emulsified. Store the pesto in an airtight container in the fridge for up to one week.

In a bowl, mash 4 avocados with the back of a fork. Squeeze over the juice of 2 limes. Stir in 1 finely chopped bunch of coriander, 1 finely chopped small red onion and 1 chopped large tomato.

Season generously with salt and black pepper. If desired, stir in 1 finely chopped jalapeño.

122 Easy Food

FEBRUARY 2018

HOW TO…

extract lobster meat

1

2

3

4

5

6

1 Once your cooked lobster is cool enough to handle, place it on a chopping board and grab the tail in one hand and the body with the other.

Gently twist and pull to separate the tail from the body.

2 Place the tail on its side on the chopping board.

Use both hands to apply pressure to the side facing upwards until the shell cracks. Turn the tail so that the underside is facing upwards. Holding it in both hands, use your thumbs to open the shell outwards and pull it away from the meat.

3 Using a paring knife, carefully remove the dark vein that runs down the centre of the top of the tail meat. Rinse the meat under cold running water to remove the last traces of the vein and the green tomalley (liver) that is on the side of the tail closest to the body. Pat the meat dry with kitchen paper and set aside.

4 Next, twist the arms of the lobster to pull them away from the body, then pull the knuckles away from each claw. Crack the knuckles into individual sections at the joint, using a chef’s knife if needed. Use a skewer or the handle of a teaspoon to push the meat out of each section.

Wiggle the smaller hinge piece of each claw and pull it off. If there is meat inside these small parts — poke it out with your skewer or teaspoon.

5 Crack into the claws by hitting them with the back of your chef’s knife and pull out the meat.

6 Finally, pull off all of the lobster legs. Place them flat on the chopping board and, one at a time, use a rolling pin to roll up from the claw end, pushing the meat out through the end that was broken from the body. Stop rolling just before the end of each leg to avoid crushing the shell into the meat.

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EF127_123_Step by step Lobster.indd 123

Easy Food 123

18/01/2018 12:21

know-how KITCHEN

Spring cleaning your kitchen can be a highly satisfying task.

Just follow our easy guidelines!

Getting started

• Jobs like these always take longer than you expect. Set aside at least a few hours and get it all done at once. Put on some upbeat music to make it less of a chore!

• First, wash and dry any dishes to get them out of the way. Remove any clutter that doesn’t belong in the kitchen.

• Grab cleaning supplies, a large bin bag, and any spare jars or containers you have lying around.

• Dust the tops of the cabinets and remove any cobwebs.

• Start at one side of the cooker and work your way around the room, one cupboard or drawer at a time.

• When you start work on a cupboard or the fridge, pull everything out at once so you can see exactly what you’re working with.

Top Tipt:of ake a lis M • Sort items into three categories: rubbish, things for donation and keepers. ching g approa everythin or te • Throw out any and all of the following: a d its use-by ave an h u o y g

• Split or open packets anythin plan e of, and

• Dented tins abundanc up m e use th meals to w

• Anything past its use-by date fe t x e in the n

• Unidentifiable back-of-fridge relics days.

• Anything you’ve had for years and haven’t used — if it’s still in good condition and

unopened, pass it on to a friend or donate it to charity.

124 Easy Food

FEBRUARY 2018

kitchen skills

RELAX AND ENJOY There’s nothing better than the clear-headed feeling you get from a good spring clean. Sit down and enjoy a well-earned pot of coffee or glass of wine!

THE BASIC CLEAN-UP Brush out any crumbs from each cupboard. Give the shelves a good scrub with soapy water and dry thoroughly with a clean tea towel. Wipe out drawers and organise neatly.

GOING FOR GOLD

SEEING CLEARLY • Arrange your ingredients in whichever way will make them easiest to see and find.

• We like to store foods in groups of how they’re used: have one cupboard or shelf for baking essentials, for example, and one dedicated to tinned goods.

• Give small items, such as stock cubes, their own dedicated containers, making them easy to find and keep tidy.

• Decant bags of flour or sugar into large plastic containers — cereal containers work well. Label everything clearly!

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• Empty out your countertop utensil jar. Wash and dry it thoroughly, then sort, clean and replace the utensils.

• Wipe down any small appliances on the countertop. Clean out the crumb tray of the toaster and descale your kettle.

• Clean the microwave inside and out. An easy way to clean the inside is to place some lemon slices in a bowl of water and microwave on high for one minute. Use balled-up kitchen paper to wipe it down.

• Wipe down your knife block and sharpen your knives.

• Clean out the fruit bowl.

• Wipe down counters and backsplash.

• Clean the inside of the oven and give the hob a good scrub.

• Replace your kitchen sponge if necessary. Otherwise, dampen it and microwave on high for one minute to kill lingering bacteria.

• Wash your windows, windowsills and light switches.

• Sweep and mop the floor.

Easy Food 125

Tips FROM THE

thin sheets of dough containing very little fat.

TEST K TCHEN

It is commonly used for Eastern European and Middle Eastern bakes, e.g. baklava. Filo is a basic mix of flour, salt, water and oil, rolled and stretched until tissue thin, and is one of

Shannon Peare, one of Easy Food’s resident food stylists, shares her top tips when it comes to pastry

the wonders of the freezer world as it is one of the most difficult pastries to make. I buy pre-made filo and I'm okay to admit it! If you wish to attempt to make this pastry, it may take a few trial runs, as it’s all about getting

For more of Shannon’s creations, follow Petite Poire on Facebook and Instagram Petite Poire Cakes

Pastry perfection

@petite_poire_cakes

is a very time-consuming pastry to make and

the consistency right and stretching it without tearing the dough. Someday, I'll get the courage to make it from scratch. To all who try: I salute you!

Perfect pastry tips

✓ We need a rest after work and so does

The perfect pastry is a fine art! Whether it’s a

can be difficult to get right. If you're up for the

pie or a Danish with your coffee, when pastry

challenge, it is a triumph to get right; personally,

pastry. Allow to rest for at least an hour

is done right, it can be a little slice of heaven.

though, I swear by shop-bought puff pastry. A

before rolling it out; ideally, it is best to leave it

There are several types of pastry out there,

roll of puff pastry in the freezer is excellent to

overnight.

including shortcrust, puff, choux and filo. It can

have on hand for a pie emergency. A little tip:

✓ Puff pastry needs to rest for at least an hour

be intimidating, but I'm here to break down the

use the scraps of puff pastry from your pie to

after each turn. This allows the butter to chill; if

different varieties and some top tips on making

make a little jam tart. Pop a tablespoon of jam

the butter melts, it will ruin the lamination.

the perfect pastry.

on top, fold over the other half, brush with egg

✓ Unlike bread, you don’t want to work your

wash and bake...my favourite!

pastry dough. There is gluten in the flour

The perfect pastry checklist: ✓ Light golden brown colour

Not-so-tough rough puff

which is what gives the pastry structure, but if it is over worked it will develop a tough and

Puff pastry can be challenging; however, while

undesirable mouthfeel.

✓ Flakiness

rough puff may not be authentic enough to

✓ When it comes to pastry, your ingredients

✓ Tenderness

win a baking competition in France, it's a great

must be chilled. During baking, the butter

✓ Shortness

alternative for creating buttery pastries from

melts and works the magic needed for pastry!

scratch. Rough puff pastry is made from flour,

✓ Always keep your work surface dusted with

salt and water, but unlike puff pastry, it uses

flour to stop the pastry from sticking.

Shortcrust is the most

small pieces of butter instead of slabs. Rough

✓ When rolling, keep turning your pastry on

common and universal of the pastry world. It is

puff can be used in the same way as puff

the floured surface to ensure an even roll.

used for tarts and contains little to no sugar. In

pastry, but you will not get those distinct layers.

✓ Blind baking is a technique used for

France it is known as pâte brisée and consists

If you’d prefer to make your own pastry instead

shortcrust pastry. After lining your tin, place a

of 50% flour, 50% butter and eggs. Shortcrust

of buying it, but don’t want the hassle of puff

piece of parchment paper on top and fill with

has a crumbly, biscuit-like texture. A shortcrust

pastry, rough puff is the way to go!

baking beans or rice. This weighs down the

✓ Not too heavy or doughy

Shortcrust pastry

can also be sweetened and is known as a pâte sablée, containing 15% sugar and, sometimes,

Choux pastry

pastry and allows it to bake before the filling is added. When using a wet filling such as a curd,

Choux (pronounced ‘shoe’) is an unusual pastry,

custard or an egg mix, blind baking will stop

fragile pastry and works perfectly for sweet

made by heating milk, butter and water in a pot

the pastry from having the infamous ‘soggy

tarts or on its own with a cup of tea.

until boiling. Flour is mixed with sugar or salt,

bottom’.

then beaten vigorously to form a dough. Eggs

✓ When making choux in a saucepan, it is

are added to give it a dropping consistency. The

important to cook out the flour fully; about

Puff pastry, or pâte feuilletée as it's known in

mix is piped into different shapes and baked.

three minutes over a medium heat should

France, is a light and flaky pastry. It is made

Choux pastry is used to make choux buns,

cook it off.

from a mixture of flour, salt, water and — I

profiteroles and éclairs. Its high water content

almost forgot — slabs and slabs of butter!

turns into steam during baking, causing the

There are so many different types of pastry

When it comes to puff pastry, as Julia Child

shell to expand and become hollow. Choux

and I encourage people to try and make their

said, "you can never have too much butter". A

pastry should be light, airy and crisp. Once it's

own, as it's a great achievement when it turns

puff pastry should consist of layers of dough

filled with cream and topped with chocolate,

out right. However, remember that even the

and fat, which form distinct layers once baked.

I'm happy!

best chefs use shop-bought pastry, so there's

ground almonds. This makes quite a crumbly/

Puff the magic pastry

Puff pastry is commonly used for croissants, pies, pastries and vol au vents. This pastry requires a lot of rolling, resting and turning. It 126 Easy Food

Feeling yo filo pastry

no shame in that game. My name is Shannon and I use shop-bought pastry!

Filo or phyllo, meaning ‘leaf’ in Greek, is wafer

FEBRUARY 2018

Homemade éclairs Makes 12

4 Return the pan to the heat for two minutes, stirring continuously, until the

Per Serving 123kcals, 8.3g fat (4.8g saturated), 9g carbs (0.1g sugars), 3.1g protein, 0.3g fibre, 0.069g sodium

mixture forms a soft ball and comes away easily from the sides from the pan.

For the pastry: 140g plain flour 100g butter 300ml water 4 eggs, lightly beaten 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and line a baking tray with parchment paper. Sift the flour onto a separate sheet of parchment.

2 Combine the butter and water in a saucepan and bring to a boil.

3 Remove the pan from the heat. Lift the sheet of parchment paper and let the flour slide into the pan. Stir briskly with a

5 Remove from the heat and leave to cool slightly. Add one egg, stirring until completely incorporated and smooth.

Gradually add the yolks of the remaining eggs (save the whites for another use), beating until well incorporated.

6 Transfer the mixture to a piping bag with a large nozzle. Pipe logs onto the tray for the éclairs.

7 Bake for 35-40 minutes until puffed, golden and dry. Leave to cool completely, then slice split through the centre to make two long halves. Make your desired filling/ toppings.

wooden spoon.

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Easy Food 127

Chocolate caramel éclairs

2 Fold in the icing sugar until smooth.

3 Beat together the cream, cream cheese and

100ml whipped cream 2 tbsp caramel sauce

icing sugar until smooth and thickened. Pipe

50g dark chocolate, melted

fresh strawberries to serve.

1 Fold the whipped cream with half of the

Per Serving 188kcals, 12.8g fat (7.6g saturated), 14.7g carbs (5.3g sugars), 3.9g protein, 0.4g fibre, 0.095g sodium

caramel sauce until combined. Pipe into the

into the middle of the cooled éclairs and add

middle of the cooled éclairs. Add the remaining caramel sauce.

2 Top the éclairs with the melted chocolate.

Per Serving 179kcals, 12.2g fat (7.3g saturated), 14g carbs (2.3g sugars), 3.7g protein, 0.5g fibre, 0.087g sodium

Strawberry cheesecake éclairs 50ml double cream 100g cream cheese 10g icing sugar 30g strawberries, sliced For the icing: 20g strawberries, roughly chopped 50g icing sugar 1 For the icing, purée the strawberries in a food processor or blender until smooth.

Strain the mix through the sieve into a bowl to remove any of the seeds.

128 Easy Food

Per Serving 209kcals, 16g fat (8.6g saturated), 14.8g carbs (5.8g sugars), 5.1g protein, 0.3g fibre, 0.125g sodium

Lemon meringue éclairs

Tiramisu éclairs

100g cream cheese 15g icing sugar 50ml whipped cream 1 tbsp instant coffee, dissolved in cold water Dark chocolate, grated

2 eggs, separated 2 tbsp caster sugar 160g lemon curd

For the icing:

60ml whipped cream

water

1 Whisk the egg whites in a clean, dry bowl

1 In a large bowl, beat together the cream

until soft peaks form.

cheese and icing sugar with an electric mixer

2 Slowly add the sugar, a tablespoon at a

until smooth. Stir through the whipped cream.

time, whisking between each addition, until

2 Slowly beat in the coffee until smooth.

the meringue becomes thick and glossy. Test

3 Spoon the mixture into a piping bag and pipe

this by rubbing a little of the mixture between

into the cooled éclairs. Top with some finely

your fingers; it should not feel grainy.

grated chocolate.

3 Transfer the mixture to a piping bag and pipe

4 For the icing, sieve the icing sugar into a

(or spread) over the top of the éclairs. Toast

bowl and mix in the coffee until you reach a

under a hot grill for a few minutes until they

slightly runny consistency. Spoon the icing

just start to brown.

over the top and smooth until evenly spread.

4 Stir together the lemon curd and the

Top with more grated chocolate.

whipped cream, then spread into the insides of the cooled éclairs.

50g icing sugar 1-2 tsp instant coffee, dissolved in cold

Per Serving 186kcals, 12.6g fat (7.4g saturated), 14.8g carbs (5.5g sugars), 3.9g protein, 0.3g fibre, 0.095g sodium

FEBRUARY 2018

IN THE NEXT ISSUE...

BRUSH UP ON YOUR KITCHEN SKILLS WITH THE MARCH ISSUE OF EASY FOOD

Our next guest editor is...

MARCO PIERRE WHITE! We’re thrilled to have celebrated chef and restaurateur Marco Pierre White as the guest editor of the March issue! Marco will be sharing his tops for home cooking exclusively with Easy Food readers, as well as his favourite recipes from this season of TV3’s The Restaurant.

Marco Pierre White

ON SALRED

!

MARCH 3

INSIDE...

vourites > Revamped Irish fa > Spicy showdown eas > Healthy dinner id ch > Mother’s Day brun > Perfect potatoes > Baking with apples

FRY ME A RIVER Make delicious fried rice at home with our easy guide

Basic fried rice Serves 4

2 tbsp peanut, sesame or vegetable oil 1 x 2cm piece of fresh ginger, peeled and very finely chopped Pinch of dried chilli flakes 2 large carrots, chopped 1 x 198g tin of sweetcorn 100g frozen peas, thawed 800g cooked rice, chilled overnight 4 spring onions, chopped 2 tbsp soy sauce 1 large egg, beaten 2 tbsp fresh coriander, chopped (optional)

1 Once you start cooking, you’ll need to work quickly, so make sure all of your ingredients are prepared, chopped and assembled beside the stove.

2 Place a large wok or frying pan over a high heat. After 30 seconds, test the heat level by flicking small droplets of water into the wok; it’s ready as soon as the water evaporates within 1-2 seconds of hitting the wok.

3 Remove the wok from the heat, add one tablespoon of the oil and carefully swirl to coat the bottom and sides. Return the wok to the heat, add the ginger and chilli flakes and cook for 10 seconds.

4 Add the carrots and stir-fry for 30 seconds. Add the corn and peas and cook for one minute longer.

5 Add the remaining oil and swirl around the wok. Add the rice and spring onions and cook for two minutes, stirring and breaking up the rice until heated through.

6 Pour the soy sauce around the edges of the wok and stir into the rice and vegetables, combining well.

7 Push everything to one side of the wok.

Pour in the beaten egg and cook for one minute, stirring to scramble the egg. Add the coriander, if using, and stir everything together. Divide between bowls to serve.

Per Serving 422kcals,11.1g fat (2.3g saturated), 71.9g carbs (7.1g sugars), 12g protein, 8.8g fibre, 0.519g sodium

x

MAKE IT YOURS: Once you’ve mastered fried rice, it’s easy to customise it to your taste by substituting different vegetables and/or adding cooked shredded meat or prawns.

130 Easy Food

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FEBRUARY 2018

18/01/2018 12:12

THE ALL-NEW ŠKODA KAROQ. ANOTHER WAY TO DO RUSH HOUR. From €27,715

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Soup Maker

€99.95 Simply prepare your ingredients, pop them in the Soup Maker and enjoy fresh, delicious soup in 20 minutes.

Really quick and easy

Pea, Ham and Mint Soup • 600g frozen peas • 20gm fresh mint • 225g chopped cooked ham • 100g diced potatoes

• 800ml hot stock • Salt and ground black pepper • 2tbsp olive oil • 3 heaped tbsp crème fraiche

The Soup Maker is now available from Morphy Richards stockists nationwide.

For more information like us on Facebook, follow us on Twitter or visit www.glendimplexireland.com Morphy Richards is Irish owned and part of the Glen Dimplex Group.

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09/07/2015 10:53