RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 130
78
• COOKING WITH SPINACH • PERFECT STRAWBERRY PAIRINGS • SUMMERY POTATOES • NEW IDEAS FOR FISH • FRENCH TOAST • KIDS COOKING • LACTOSE-FREE MEALS •
FROM RECIPES ST OUR TE N KITCHE
SEASONAL
home cooking WEEKNIGHT
dinners
Hoisin pork tacos p.51
STAFF PICKS
THE TOP EASY FOOD RECIPES
GLUTEN-FREE
SPECIAL GUEST
UK £4.95
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EDITOR! Chef, cookbook au thor and Irish food champion Kevin Du ndon gives us a masterclass in cook ing basics
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Vegan berry muffins, p.41
Easy Foodies!
Contributors Michael Fleming, Aoife Howard and Danielle Conaty DESIGN Nicola Burgess and Rory Maguire 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: Baileys chocolate macaroons, p.125 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
I truly think we have some of the very best natural ingredients here in Ireland — from meat and fish to produce and dairy — and these are the perfect building blocks for delicious cooking. I’m sharing some of my favourite tried-and-true recipes from p.18 to give an idea as to how straightforward and enjoyable cooking can be. I know from experience in my restaurant kitchens and from the Dunbrody Cookery School where the pitfalls can lie, so I’m also including plenty of tips and tricks of the trade to help you along the way. Once you feel confident as a home cook, you’ll never need to reach for another ready meal again. There’s plenty in this issue to keep you well-fed, so don’t shy away from having some fun in the kitchen to feed those long summer days!
Kevin
BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Lactose-free scones, p.106 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Spaghetti with bacon, tomatoes and corn, p.61
Check out our other titles... Breastfeeding tongue tie • Weaning tips • Caring for precious newborn skin • Family food • Crafty fun
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I’m a big believer in the idea that anyone can cook wholesome, delicious food for themselves and their families. Whether it’s taking small steps to make even one meal for yourself a week, or branching out to include more seasonal, Irish ingredients in your recipes, you’d be amazed at what returns you’ll get from even a small investment of your time in the kitchen.
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EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Hoisin pork tacos, p.51
Welcome to the May issue of Easy Food — the days are stretching into longer, lazy evenings as the sun is warming up our lovely island. This is always one of my favourite times of year to be cooking — fresh fruits and veg are ready to shine, and it doesn’t take much to make them the stars of your weeknight meals. There’s nothing I enjoy more than wandering into the kitchen gardens at Dundrody House and Cookery School and letting the season’s offerings dictate what I’ll be cooking that night!
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10 FOOD BITES
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CONTENTS
Exciting things for you to win!
Spinach torte
P.33
WHAT’S IN SEASON? 30 GREEN MACHINE
Packed with nutrients, spinach is the
perfect go-to summer ingredient
36 EAT IRELAND
Recipe Editor Jocelyn Doyle takes a deep
dive in Co. Louth
LARDER LUCK 46 SUMMER SPUDS
See how versatile potatoes can be in
these light summertime recipes
50 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming discusses pork without telling any pork pies!
52 JUST CHILLIN’
Learn more about versatile vodka
54 REPERTOIRE RECIPES
Kids will love these healthy frozen chocolate banana treats
Grilled peaches with whiskey smoked sea salt
P.37
WHAT’S FOR DINNER? 70 SUMMER LOVIN’
These summery lamb recipes are perfect for al fresco dining
77 15 WAYS WITH FRESH FISH
4 Easy Food
Tasty new ways to include fresh salmon,
hake and sea bass in your everyday diet
P.55 Frozen choco-nut bananas MAY 2018
Butterscotch Mascarpone French toast
P.92
COOKING FOR FUN
Lactose-free scones
P.106
92 PICK A SIDE
When it comes to French toast, are you
sweet or savoury?
KIDS’ KITCHEN 96 PRACTICE MAKES PERFECT
Homemade pink lemonade
P.100
Our Home Ec expert gives the low- down on the Leaving Cert paper
99 EASY JUNIORS
Get picnic-ready with this delicious homemade lemonade!
Coconut and lime marshmallows
P.126
MAKE IT HEALTHY!
102 LACTOSE-FREE LIVING
Recipes and tips for living a delicious lactose-free life
110 OH MY GOODNESS!
Get the summer glow with blogger
Aoife Howard’s dairy-free twist on pesto
FROM THE Cover P.82
RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE
www.easyfood.ie
home cooking WEEKNIGHT
dinners
Hoisin pork tacos p.51
STAFF PICKS
THE TOP EASY FOOD RECIPES
GLUTEN-FREE
baking
The team behind the magazine choose our all-time favourite Easy Food recipes
UK £4.95
AUS $7.00 MAY 2018 UK £3.70
SPECIAL GUEST EDITOR! Chef, cookboo
k author and champion Kevin Dundon Irish food gives us a masterclass in cooking basics
120 All the knowledge you need to become an expert in the kitchen
124 TINY TREATS Food Stylist Shannon Peare gives a
masterclass on homemade sweets
P.112
GLUTEN-FREE BAKES
These gluten-free bakes make the perfect summertime treats
P.18
COOKING WITH KEVIN
ROI 33.90
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Keep it simple, keep it quick with a whole week’s worth of easy family meals
SEASONAL
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WEEKLY MENU PLANNER
FROM RECIPES ST OUR TE KITCHEN
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P.58
78
R 39.90 (incl. VAT)
Discover more gorgeous pairings for seasonal strawberries
EASY FOOD ALL-STARS
• COOKING WITH SPINACH • PERFECT STRAWBERRY PAIRINGS • SUMMERY POTATOES • NEW IDEAS FOR FISH • FRENCH TOAST • KIDS COOKING • LACTOSE-FREE MEALS •
PERFECT BERR-INGS
EASY FOOD ISSUE 130
P.38
FROM OUR KITCHEN TO YOURS
Celebrated chef and champion of Irish food, Kevin Dundon shares his expert tips for achieving your best home cooking
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
Budget-Friendly
T Freezable
J
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
Low-Fat
v
v MEAT Roast beef with Yorkshire puddings, roast potatoes and Fresh tagliatelle carbonara
22 26
•
Comforting Sri Lankan beef curry
48
•
Cover recipe: Hoisin pork tacos
51
•
LF DF GF
x
v 33
•
•
Avocado and spinach salad
34
•
•
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Balsamic and black pepper strawberry salad
40
•
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Courgette and corn fritters
59
•
Butterscotch Mascarpone French toast
92
•
93
•
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•
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v
Spinach torte
•
LF DF GF
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61
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Lamb chops with couscous salad and lemon yoghurt
64
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Protein balls
97
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Mustard-glazed lamb cutlets with summer salad
71
Lactose-free cheesy nachos
103
•
Lactose-free mac ‘n’ cheese
104
•
Courgetti with kale, avocado and basil pesto
110
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Leek and asparagus quiche
116
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Multi-seed Guinness brown bread
23
•
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Vegan berry muffins
41
•
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Strawberry brownie cake
43
•
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Peach and almond tart
67
•
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S’mores brownies
83
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Apple cake with cinnamon cream icing
87
•
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Gooey graveyard cake
90
•
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Lactose-free scones
106
•
•
•
•
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Harissa lamb burgers with tzatziki
71
•
Lamb koftas with cherry tomato and cucumber salad
73
•
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Citrus marinated lamb chops with Moroccan tomato salad
74
Butterfly leg of lamb with a herb crust and salsa verde
75
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FISH AND SEAFOOD Haddock with walnut and herb crust
25
•
•
•
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Crisp ‘spiralised’ potato cod
47
•
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•
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Spicy baked fish with lemon butter sauce
65
•
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Green curry salmon
77
•
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BAKED GOODS
•
• •
77
•
•
Sticky honey and lime salmon
77
•
•
Salmon fish fingers
77
•
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Salmon spaghetti with lemon and cream
77
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Lactose-free flatbreads
107
•
•
•
•
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Hake with chorizo and chickpeas
78
•
•
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Sweet lemon poppy seed bars
114
•
•
•
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Hake with lemon and parsley clams
78
•
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Peach, almond and raspberry crisp
115
•
•
•
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Hake in pistachio crumbs
78
•
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Chocolate éclairs
117
•
•
•
•
Hake tacos
78
•
Brownie cupcakes with tahini frosting
118
•
•
•
Hake, corn and potato chowder
78
Baileys chocolate macaroons
125
•
Quick Asian seabass
79
•
Sea bass with coconut curry sauce
79
•
•
Sea bass with lemon and caper linguine
79
•
•
Mediterranean sea bass
79
•
Sea bass with salsa verde
79
•
Garlic breadcrumb-stuffed mussels
84
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89
•
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Deconstructed chicken Kiev and potato parcels
49
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Roasted chicken Caesar salad
60
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Turkey pittas with cumin carrots
62
•
•
Duck with stir-fried cabbage and noodles
63
•
Crispy baked Buffalo wings
85
•
Turkey kofta curry
88
•
DESSERTS
•
Milk chocolate marquise
24
•
•
Grilled peaches with whiskey smoked sea salt
37
•
•
Strawberries and cream stacker
42
•
Frozen chocolate bananas
55
•
Lemon posset
66
•
Custard jam doughnuts
86
Coconut and lime marshmallows
126
Salted caramel and pecan fudge
127
•
130
•
Chicken and broccoli bake
97
The Moscow mule
53
•
•
•
•
•
Homemade pink lemonade
100
•
•
•
•
•
VEGETARIAN
•
•
Lactose-free chocolate milkshake
105
•
•
•
•
•
Broccoli soup
28
•
Spaghetti with spinach and asparagus pesto
32
•
6 Easy Food
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SAUCES
•
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POULTRY •
•
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27
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•
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Chicken risotto
•
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Pan-seared salmon with tomatoes and spinach
Beer-fried prawns with lemon orzo salad
•
•
•
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Spaghetti with bacon, tomatoes and corn
•
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Parmesan French toast with sun-dried tomato and basil
•
x
•
Clarified butter and ghee
•
•
DRINKS
• •
MAY 2018
What’s inside
A sneak peek at what you’ll find in this issue
Tis the season
We love the flavours at this time of year, and we’ve been doing plenty of in-season cooking. Irish strawberries, in particular, have such a short season that we wait all year for their arrival; flip to p.38 to find flavour pairings that show off their juicy sweetness to perfection. Elsewhere, we’ve been using nutritious spinach to make tasty dishes ideal for early summer (p.30) and exploring lighter ways to use potatoes (p.46) and lamb (p.70). Enjoy!
FIRM FAVOURITES We’ve been creating recipes for our readers for over 14 years, and we’re still not tired of writing, cooking or testing (read: eating) them! In this issue, Team Easy Food has been revisiting our all-time favourite dishes, a decision which caused much agonising in the office. Turn to p.82 to discover which recipes made the cut.
Garlic breadcrumb-stuffed mussels p.84 Balsamic and black pepper strawberry salad P.40
Spinach torte P.33
Mustard glazed lamb cutlets with summer salad P.71
FREE FROM
While we’re definitely in favour of a well-rounded, balanced diet and don’t advocate cutting out foods if it’s not necessary, we recognise that more and more people are following “free from” diets due to intolerances or allergies – and we believe those people should still be able to find joy in their mealtimes. Check out our lactose-free versions of popular dishes from p.102, find delicious gluten-free baked goods from p112, or try blogger Aoife Howard’s gluten- and dairy-free “pasta” pesto on p.110.
Custard jam doughnuts p.86
Turkey kofta curry p.88
Lactose-free cheesy nachos P.103
Peach, almond and raspberry crisp P.115
Courgetti with kale, avocado and basil pesto P.111
FROM THE SEA
S’mores brownies p.83
Take advantage of the Irish coastline by including more fish and seafood in your diet; not only does this add more variety to your mealtimes, but it works wonders for your health. Fish is high in protein and rich in minerals, and oily fish in particular is rich in those all-important omega 3 fatty acids. Find 15 new ways to enjoy fresh salmon, hake and sea bass from p.77. Speaking of the sea, Recipe Editor Jocelyn has been busy discovering a completely unique sea salt in Co. Louth – flip to p.36 to read all about our new favourite way to season our food.
Grilled peaches with whiskey smoked sea salt P.437 www.easyfood.ie
Spicy baked fish with lemon butter sauce P.65
Haddock with walnut and herb crust P.25 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!
“Delighted to get a feature in the April edition of @easyfoodmag. This month I wrote about dark #chocolate — potential #health #benefits and how to use in the #kitchen.” – @Meeganater “Had a group of TY students recently research their own dishes online — the vast majority were perplexed when the cookers didn't show the “right” temperatures, as they had pulled American recipes. I let them figure it out themselves! #greatlearningmoment”
“Home Economics students enjoyed World Home Ec Day this week — the theme was Skills for Healthy and Sustainable Cooking, so they updated their notice board with easy "how to" ideas from @easyfoodmag along with graphics from @safefood_eu on the Food Pyramid and portion control.”
– @NorthPresCork
– @mssweeeneyhomeec
@easyfoodmag
WE ASKED, YOU ANSWERED.... What is your favourite cookbook? “Jamie Oliver’s ‘5 Ingredients’ takes #1 for me since I got it at Christmas! Lots of great dinner ideas.” – @Meeganater
“I don’t think it’s a cook book per se, but I refer to The Flavour Thesaurus by Niki Segnit like it’s the Bible for cooking!” – @flourish_pantry
“Full and Plenty (Maura Laverty)” – Audrey Sterritt “Has to be @nevenmaguire’s Complete Family Cookbook! This has a permanent spot under our coffee table for weekly meal planning. Full of super easy and tasty recipes.” – @sweetandmeat
8 Easy Food
MAY 2018
letters and comments
February competition winners
1 x dinner for four with a bottle of wine at the Lifeboat Inn Maura Bennett, Lismore, Co. Waterford 1 x six bottles of B Secco Fiona Liston, Rathfarnham, Dublin 14 1 x dinner for two in the Sandyford House Lounge Bernie Holohan, Clonmel, Co. Tipperary
March competition winners
Meet the Taste Team...
1 x one-night stay with dinner for two in The Kennedy Hotel Annette Murphy, Macroom, Co. Cork 1 x Lily O’Brien’s chocolate assortment hamper Niamh Cleary, Dunshaughlin, Co. Meath
1 x luxury afternoon tea for four at Glenlo Abbey Lorraine McHale, Castlebar, Co. Mayo
Madeline Loughnane is mother to Katelyn, aged seven, Fionn, aged five and 20-month-old Faolan. “I’m a self employed sports and complementary therapist. I love all sports, especially running, and I run myself most days. I’m also a member of the local athletics club Thurles Crokes. We love to bake in our home and do so most weekends, and we’re always trying out new recipes for things like buns, brownies and pizzas. The children love to help out and I think it’s great for them to learn how to bake and cook; working out recipes and measuring ingredients also help with their reading and maths.”
“Check out April’s issue of @easyfoodmag for a great tip on how to fit #tahini into your #breakfast — Turmeric and Tahini yoghurt spread! We must give it a try and let you know.”
– @thesoulofcrete
What you’ve been cooking “Tender, meaty pork chop from @avocaireland marinated in soy sauce, mirin, garlic, ginger, pineapple and more. The marinade recipe is from this month’s @easyfoodmag and it’s sweet and salty and full of flavour.” – @sweetandmeat “Used Easy Food Magazine to bake this delicious vanilla Madeira cake. Decoration inspired by what I had in my box of baking decorations, and Willy Wonka and the Chocolate Factory!” – The Baking Nutritionist
“I love your magazine. I subscribe from Australia and always look forward to receiving my issue each month.” – Jennifer Walsh
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Brenda Byrne says, “I’m single and live at home with my mum and dog Molly. I love cooking and trying out new and exciting dishes. I’m lucky enough to have travelled a lot throughout Europe and further afield. My brother lives in Panama in Central America and my brother-in-law is from Senegal, and I have been to both countries where I experienced many different food styles and tastes. I sometimes try to recreate these sometimes adding my own twists. I love trying new dishes and will give any food type a go.”
We’ve got mail “Hey Team Easy Food, hope you're well! We are SO thrilled to have been guest editors for the April issue, thank you so much for involving us. The feature looks beautiful. Please pass our thanks on to your team, they did our recipes such justice — and the styling is just perfect. Thanks again for everything! James Kavanagh xx”
Easy Food 9
FOOD BITES Sláinte!
The Open Gate Brewery has rolled out a range of IPAs for the discerning beer drinker. Open Gate Citra IPA (5% ABV) is a balanced and hoppy beer with juicy fruit and bitter citrus notes. Open Gate Pilsner (4.5% ABV) is dry-hopped with a zingy, citrus taste profile and a clean, slightly bitter finish. The range also includes Open Gate Pure Brew, a full-flavoured, non-alcoholic lager, which was launched in January this year. Available in both pubs and off-licences.
LIMERICK’S EPICUREAN HALL There’s another hot spot to add to Limerick’s offerings for food lovers! The new, 18,000-square-foot Alex Findlater & Co. Food & Wine Hall on O’Connell street is a luxurious and inspirational destination in the city centre for food connoisseurs. The first of its kind in the city, the hall
includes a lavish oyster and seafood bar, an upmarket food area, a flagship Warbler & Wren coffee house, an elegant Bollinger jazz and supper club and a fantastic selection of over 300 wines showcased at the purpose-built wine theatre.
A SMARTER SNACK We in the Easy Food office keep our desks well-stocked with snacks, so we’re always in the market for new options. Lucky for us, Forest Feast has launched a new ‘Baked Not Fried’ grab-and-go impulse range that has helped stave off those 11am hunger pangs.
10 Easy Food
The range offers five nut mixes, all roasted without additional oil to create a healthier snacking alternative to crisps and traditionally seasoned nuts. Each combination comes in a 40g pack, perfect for on-the-go snacking (RRP €1.39).
Now in its 11th year, Bloom will return to Dublin’s Phownix Park over the June Bank Holiday weekend, 31st May–4th June. Sponsored by Bord Bia, the festival is Ireland’s largest gardening, horticulture, food and family festival. Sample tasty bites from the range of food stalls while browsing beautiful landscapes — it’s the best way to kick start summer! For more information and for tickets, visit www.bloominthepark.com.
MAY 2018
news
MAY MEASUREMENT MONTH It is estimated that six in every 10 adults over the age of 50 in Ireland have high blood pressure, which — if left untreated — is a major risk factor for heart and kidney diseases, stroke and heart failure. Of those over 50’s with hypertension, half are not aware that they have it. May Measurement Month (MMM) is a global awareness campaign led by the International Society of Hypertension to make the public more aware of the risks of hypertension and
to encourage more people to have their blood pressure tested. The recently launched www.myBP.ie is a useful resource for people with high blood pressure, encompassing helpful advice regarding stress, diet and exercise from healthcare experts, although it is not intended to replace consultation with a doctor.
A break to share
Attention, chocoholics! The new KitKat Senses come in boxes of 20 individually-wrapped bite-size treats, available in Double Chocolate, Salted Caramel and Hazelnut. (RRP €5.99)
NEW RUM ON THE BLOCK The new BACARDÍ Añejo Cuatro is the celebrated rum brand’s first new liquid in 10 years; Cuatro, which means ‘four’ in Spanish, is a nod to the fact that this rum has been barrel-aged for a minimum of four years under the Cuban sun.
FISHY FUN FESTIVAL PLANNED FOR MAY A three-day food festival that celebrates the native mussel, now in it’s 13th year, the Connemara Mussel Festival has announced another jam-packed weekend of festivities from May 4th-6th, ideal for foodies and families alike. Taste buds will be tickled with an exciting schedule with events. Some of the culinary highlights include demonstrations with chefs from around the country, in addition to a theatrical performance by Curlew Theatre Company, titled The Loves of Lady Gregory; an art exhibition featuring the work of Connemara-based artists; a children’s storytelling competition; talks on beekeeping; and a dawn seashore foraging trail and guided walk exploring the unique beauty of the Connemara landscape. Renowned photographer and chef Clíona Prendergast of Lens and Larder will be demonstrating in the marquee on Sunday.
Be Burren bound
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In the evenings the local pubs will offer traditional music and dancing, while there will be a poitín tasting event on the Saturday night of the festival, followed by live music. For more information, visit www.connemaramusselfestival.com, email connemaramusselfest@gmail.com or find the Festival on Facebook.
A CHOCOLATE LOVER’S CHOCOLATE Green & Black’s have recently launched the Velvet Edition range of dark chocolate bars in luxurious flavours including Mint, Salted Carmel, Sea Salt and 70% Cocoa. Available in SuperValu stores nationwide.
The 2018 Burren Slow Food Festival takes place from 11th–13th May in Co. Clare with the theme “Taste the Atlantic — A Seafood Journey” taking centre stage. Highlighting a selection of events on the programme, which includes a ferry ride from Doolin to indulge in a seafood supper on the smallest Aran Island, Inis Oírr, Burren Smokehouse founder Birgitta Hedin Curtin has described this year’s upcoming festival as “boutique and busy.”
Other highlights will include the food and craft market, cookery demonstrations, an interactive talk with chef Kevin Thornton, and an archaeological presentation delving into the Irish culinary history and cooking habits. The annual Burren Slow Food Banquet will take place in the Burren Storehouse in Lisdoonvarna and is one of the fastest selling events. For more information and to buy tickets, visit www.slowfoodclare.com. Easy Food 11
CORNER
Tom Fitzmaurice’s New Orleans Food By Tom Fitzmaurice Published by Abrams €22.95/£19.99 The cuisine of New Orleans has many of the characteristics that render foods irresistible: deep-fried and full of fatty deliciousness, spicy, smoky and deeply savoury, drizzled with flavour-packed sauces, chewy, crunchy — and terrible for our waistlines, but too damn tasty for us to care! If you’re on a health kick, steer clear of this one, but if those descriptions make you as ravenous as they do us, then dig in for the feast: fried chicken, pasta with Cajun crawfish cream sauce, savoury waffles, Creole-Italian potstickers, crabmeat au gratin, hush puppies, smoked duck breast with jalapeño glaze, beignets, bananas Foster, café au lait and so much more. Hungry yet?
Made at Home
Platters and Boards
By Giorgio Locatelli Published by Abrams €29.85/£26
By Shelly Westerhausen, with Wyatt Worcel Published by Chronicle €21.80/£18.99
Another Italian cookbook packed with beautiful food, Made at Home is full of recipes you’ll want to enjoy at your table time and again. We love how the salads and veggies (pan-fried cauliflower salad with anchovies and chilli; Swiss chard with butter, Parmesan and baked eggs) are treated with just as much love as the mains (fillet of cod with chickpeas, mussels and ‘nduja; pork ribs and cabbage; griddled chicken thighs). With everything in between from focaccia, panini, pizza and enticing, comforting soups, to honey and vanilla roulade and a stunning gianduja chocolate cake, this is a great buy for intermediatelevel home cooks who want to deepen their knowledge of Italian cuisine.
This little stunner is a fantastic guide to creating aesthetically pleasing, yet relatively simple, table spreads for any occasion, and is certain to remove the stress of wondering what to serve. The recipes are easy to make, brought together beautifully in 40 arrangements worthy of any get-together. This would make a great housewarming gift for any would-be host or hostess, but is a welcome addition to our own shelves, too. From movie night to the “dog days of summer,” any any time of the day, and covering a variety of world cuisines from the Southern States to the Mediterranean, Platters and Boards is packed with quick-fix nibbles you’ll turn to again and again.
The Drinking Food of Thailand By Andy Ricker with JJ Goode Published by Penguin Random House €28.70/£25 We love the careful balance of flavours in Thai food and frequently crave the more sour and spicy dishes, and this title has done nothing to quell our obsession. Based on aahaan kap klaem or, “drinking food,” it’s packed with droolworthy options, perfect for soaking up the booze — whether that be a sedate few beers or a rowdy night on rice whiskey. Casual, communal, full-flavoured and often fried, this style of food is definitely not for those trying to lose weight (or anyone squeamish about unusual cuts of meat!), but open-minded and adventurous cooks will be drooling just reading the recipes. Think Thai-style fried chicken; cashews with salt, chillies and spring onions; fried chitterlings (pig’s ears); barbecue beef skewers; fried sour pork ribs; stir-fried clams with galangal and Thai basil; and noodle soup with tiny fish balls. We also love the anecdotes from Ricker’s travels and insights from Thai cooks scattered throughout.
12 Easy Food
MAY 2018
products
Colour
IN LIVING
Apollo mint colander Homestore + More stores nationwide €6.99/£6
Make a splash in the kitchen with these bright finds
Geo double oven glove Dunnes Stores nationwide €8/£7
McCane 29cm red mixing bowl Harvey Norman stores and www.harveynorman.ie €30/£26
Rayware 5L drinking clip top drinks dispenser Arnotts and www.arnotts.ie €14.95/£13
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Le Creuset teal stoneware large utensil jar Debenhams stores nationwide and www.debenhams.ie €45/£39
Orla Kiely 20L bin in cream and yellow Meadows and Byrne stores nationwide and www.meadowsandbyrne.com €145/£125
Unbranded blue print small bowl Heatons stores nationwide and www.heatonsstores.com €1.79/£1.55
Easy Food 13
POSTAL ENTRIE
COMPETITIONS
S
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WIN A TWO-NIGHT BREAK AT GALWAY’S NOX HOTEL
F
orget Breakfast at Tiffany’s, Galway’s Nox Hotel is the ‘it’ place when it comes to starting your day in style. To celebrate their recent win at the 2018 Georgina Campbell Irish Breakfast Awards, Nox Hotel, one of Galway’s trendiest hotel hotspots, are inviting one lucky Easy Food reader to be their guest for an amazing twonight getaway. This winner, plus a guest, will enjoy a two-night escape that includes Nox Hotel's award-winning breakfast on both mornings of your stay, dinner on an evening of your choice in the hotel’s mouth-watering Fork Restaurant and — as if this was not enough — Nox Hotel will also treat this lucky winner to a Prosecco arrival and see you safely off home after a late check out from your relaxing stay. With funky decorated public areas in vibrant tones of turquoise, gold and metallic, Nox Hotel is a youthful boutique hotel that has established itself as a lively spot, becoming a popular meeting place for a casual bite to eat or drink in the busy open-plan bar, where craft beers and cocktails are the thing. There’s an emphasis on leisure travel, including family breaks at weekends, while weekday guests appreciate the in-room business amenities, free parking and of course the great award-winning food. Nox Hotel are serious about their breakfast in particular, and their tempting breakfast buffet display never fails to impress.
14 Easy Food
For more information on Nox Hotel, Galway or to book a stay, visit www.noxhotelgalway.ie or call 091 735 555. Stay up to date with offers and new updates on Facebook/NoxHotel or Twitter @NoxGalway. To enter, simply email your contact details and the answer to the following question to competitions@easyfood.ie with NOX in the subject line: What is the name of the contemporary and tasty restaurant at Nox Hotel called? A) Knife B) Fork C) Spoon *Terms and conditions apply; subject to availability.
MAY 2018
competitions
WIN DINNER FOR TWO!
S
aba, Dublin’s award-winning Thai and Vietnamese restaurant, is celebrating receiving the Thai Select Premium Award, as presented by the Government of Thailand. Saba is the only restaurant in Ireland that currently holds this award, which label certifies that the food is authentic and of premium quality. Saba is the ideal choice when you’re looking for delicious, wholesome and authentic Asian cuisine featuring the highest quality Irish ingredients. Whether you fancy enjoying a delicious sit down meal in the Clarendon or Baggot Street location or a cosy night on the couch with a Saba To Go takeaway, there is something on the menu to suit all tastes.
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To celebrate, one reader can now win a dinner for two with cocktails in Saba! To enter, simply email your contact details and the answer to the question below to competitions@easyfood.ie with SABA in the subject line: Where are Saba and Saba To Go based? A) Cork B) Dublin C) Belfast *Terms and conditions apply; subject to availability.
Easy Food 15
TAKE OUR SURVEY AND WIN!
B
e a part of our national survey and WIN a night away for two at The Kingsley in Cork. Easy Food has been in the kitchen with Irish home cooks for 14 years, and we know you’re hungry for more. That’s why we’re committed to being your trusted food companion with the most useful recipes, tips and foodie information. We want to know how Ireland eats, cooks and thinks about food in 2018. From the number of nights you cook at home every week, to how many snaps of dishes you have on your camera roll, there is more than ever to digest when it comes to food. Have your voice heard in Ireland’s largest food community through our survey at: www.surveymonkey.com/r/ easyfoodmag. Plus, you can be in with a chance to win a night away with dinner included and a one-hour Kerstin Florian treatment!
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MAY 2018
ABOUT THE PRIZE Win a relaxing night for two people at The Kingsley in Cork, with dinner and a luxury treatment. With beautiful bedrooms, a bistro style restaurant, a luxury spa and an extensive health club, The Kingsley has everything you will need for the perfect break away from the little ones. Set in a stylish and distinctive riverside location on the banks of the River Lee, within walking distance from the buzzing cosmopolitan city of Cork, shopping, socialising and exciting cultural attractions are all just a few steps away. Enjoy an overnight stay in one of The Kingsley’s luxurious rooms with breakfast, dinner on one evening in The Springboard restaurant and one 60-minute Kerstin Florian customised treatment. A deep cleansing and purifying treatment for all skin types, this rejuvenating facial includes an exfoliating peel to renew skin, a deep
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cleansing massage to promote circulation and a masque to balance and nourish. If you aren’t lucky enough to win on this occasion, visit www.thekingsley.ie or call 021 480 0500 to see all the fabulous offers available at The Kingsley. Terms & Conditions Apply. Prize is 1BB1D for 2 x people and 1 x spa treatment, subject to availability, nontransferable and not valid for Christmas, New Year’s Eve or bank holiday weekends.
Easy Food 17
Recipes and images from
Kevin Dundon’s Back to Basics by Kevin Dundon Published by Mitchell Beazley, €20/£20 www.octopusbooks.co.uk Image credit: Cristian Barnett
K
IN THE KITCHEN WITH
Kevin
Chef and Irish food champion Kevin Dundon gives us a masterclass in the basics of quality cooking 18 Easy Food
evin Dundon has been a fixture of Irish cooking for years as one of the country’s most celebrated and award-winning chefs. He was the exectuive head chef of Dublin’s The Shelbourne Hotel at the age of 26, and founded Dunbrody Country House and Restaurant with his wife, Catherine, four years later. He has cooked for heads of state and royalty, including Irish and American presidents and Queen Elizabeth II, not to mention Graham Norton and Bono. His culinary empire also includes the Dunbrody Cookery School and a pub, aptly named The Local. At the root of Kevin’s business and cheffing success is his drive to get good Irish food into kitchens across the globe — and he certainly practices what he preaches. From cookery books and television series to cooking demonstrations near and abroad, Kevin’s career has been a testament to Irish ingredients and home cooking. He is often cited by Tourism Ireland as a “Face of Irish Food” and is a SuperValu Good Food Ambassador, prompting Irish consumers to make small changes to cook at home more often. He is most at home in the kitchen and thrives when teaching people how to cook, which is just one of the reasons he has been such a friend to Easy Food over the years. He was one of our recurring judges at the Easy Food Home-Cook Hero Awards, offering cooking advice and calming encouragement to home cooks as they anxiously prepared their dishes for the competition. It is this rapt attention to others as they progress to becoming better home cooks that has made Kevin such a natural instructor and champion of Irish cooking.
MAY 2018
guest editor Kevin Dundon
Kevin and editor Caroline having the chats in the Easy Food kitchens
His cookbook, Kevin Dundon’s Back to Basics, is a tome of tried-and-tested recipes that every home cook should know. Kevin breaks each recipe down into easy-to-follow steps with clear images and useful tips staight from his recipe notes — it’s the nearest thing to having Kevin right in the kitchen with you, characteriscally offering sage advice and words of encouragement to help you along the way. Kevin’s wealth of knowledge combined with his passion for making good cooking accessible is what has cemented his spot as a go-to source for all things food in Ireland, and we can’t wait to see where he will bring us next. From your years in the food industry, what changes have you noticed in Irish dining? I think the style of dining has changed over the years, and for the better. For a while, there were the trends of nouvelle cuisine and fine dining, which didn’t last too long, and now I think what people want is to go out and enjoy really good food in a casual environment. They don’t necessarily want to dress up to go out to dinner, but want to sit
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“Spend more on good quality ingredients and do less to them. You’ll likely find that it works out around the same price because when you’re spending the money where it counts, you don’t need to do as much to it by adding extra ingredients.” and enjoy conversation over a meal made with quality ingredients. What about changes to the way we approach home cooking in Ireland? To be honest, I don’t think the food we have or what we prepare has changed hugely, it’s just that we didn’t realise what we had. Ireland used to be centered around a very “meat and two veg” type of cuisine, but in saying that, our meat is amazing and it deserves to be a star of a meal. Same
with our produce, our fish and the local ingredients that form the base of so many Irish products. These are the fundamentals of our cuisine. Why is it so important to understand our native ingredients? I do think we went through a period of time in Ireland where people didn’t care as much about where their food came from; they wanted to eat good food and they weren’t as concerned with how it got to the plate.
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What other lessons do you stress in the Dunbrody Cooking School for students and new cooks? The best part of the Dunbrody Cooking School is that we allow a maximum of 10 students per class, so it’s a very one-to-one lesson and we can cater to any skill level for our students, or whatever goal they hope to achieve from the course. We start every course with the fundamentals: getting your ktichen in order and the basic recipes that highlight essential skills. For instance, a homemade pesto is so easy to put together and it stores really well, but students can see how versatile it can be and that it actually costs less to make somehting like this yourself rather than buy a shop-bought variety. Similarly, homemade bread is one of the simplest things to make, but carries such a “wow!” factor; if you’re hosting a dinner party and serve a batch of homemade bread (that may have taken 10 minutes to mix), your guests are immediately hooked. We also cover skills that home cooks might not need to always use — like filleting a fish — but it helps build confidence in the kitchen, which is crucial.
Now, it’s great to see the emphasis back on provenance, because it’s important for us to understand our native Irish foods and how the land affects the final result. Take Achill Lamb for instance — the lamb is roaming across thousands of acres, eating heather on the mountains in the morning, and ends up on the beach eating seaweed that evening. So you can imagine the cross-pollination of flavours there, from the sea saltiness to perfumed flavours from the heathers — it makes for an exceptional piece of meat that can be cooked quite simply and show off the amazing flavours and ingredients of Ireland. What can home cooks do to incorporate more quality Irish ingredients into their cooking? The most important thing to remember when cooking at home is to keep it simple: don’t have too many flavours going on and focus on good-quality ingredients. This applies whether you’re hosting a dinner party or feeding your family on a Tuesday night. The first step is to be aware of what you’re buying; even supermarket packaging now
20 Easy Food
shows which farm the meat and eggs come from. I would advise to spend more on good quality ingredients and do less to them. You’ll likely find that it works out around the same price because when you’re spending the money where it counts, you don’t need to do as much to it by adding extra ingredients. This is particularly true with chicken; if you’re clever about it, you can get two meals out of a good free-range or corn-fed chicken to feed a family of four. Maybe you do a roast chicken the first day, then stretch the leftovers into a curry or a chicken soup, and can use the carcass to make a homemade stock to keep on hand. So while you might be spending a small bit more on the chicken, you can make your money go further when you can use every piece of it. Also, be clever about what you’re buying and familliarise yourself with ingredients that can deliver the same results, for less. For example, if you’re about to make a curry or stir fry, you don’t need to buy chicken breasts; why not opt for the thigh, which actually has more flavour and will cost you a fraction of the price.
Why is being a confident home cook so important? Recipes are there for a guide, but you cook from the heart. And the more you cook, the more confident you become. You might plan to make a recipe one night and realise you’re missing a few ingredients — being a confident cook means that you’ll be able to improvise and make the most of what you have on hand. You’ll base your cooking off of what goes well together, or what combinations you personally prefer, rather than what is written exactly in the recipe. What steps do you take when choosing what to cook? The first thing I do when I’m shopping is choose my protein — based on what looks good, what I have a taste for, or what’s on offer — and then build a meal around that. In my house, we like to eat fish about twice per week and usually eat a vegetarian dinner once or twice. When you’re looking at recipes or browsing through a cookbook or recipe magazine, I think all that inspiration from those pages gets lodged in the back of our minds and we refer to it when we’re piecing meals together. Both of us — myself and Easy Food — are in a priveledged position to inspire people to cook and to get people
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guest editor Kevin Dundon
cooking from scratch, which is not necessarily the same as cooking at home. Becoming more familiar with ingredients is the best way to start cooking from scratch. What ingredients do you always have on hand to help you round out your meals? I would always have a jar of goose fat in the cupboard becase I think it’s just the best flavour for cooking roast potatoes, or even as a base for a Sunday roast. You can’t beat it! Also, quality Irish butter. I’m fortunate in that I have fresh herbs in the garden, but I would say it’s great to keep some fresh herbs on hand and to have a well-stocked spice rack. I always have garlic and onions in the house too, and those along with flavour from fats, herbs and spices are really the building blocks for so many meals. How can home cooks get into the habit of cooking from scratch more often, while making the most of what’s available in the kitchen? I would make a habit of always knowing what you have in the kitchen. How many times do you wander into the kitchen and find six open jars of mayonnaise? I could do a fridge clear-out meal the night before your main weekly shop. Maybe you have a leftover chicken fillet, a pork chop and some veg — just throw them together in a stir fry or soup and you never know what new delicious meal you’ll create. So not only are you using up leftover ingredients, but you’re also routinely keeping inventory of what’s in the kitchen so that you’re not double-buying ingredients and wasting money. What advice do you have for home cooks who find themselves cooking multiple meals to suit picky eaters? Not everyone can like every meal you cook, and it can be particularly tricky with kids or people who have closed themselves off to new foods. However, I think it’s so important
to keep introducing these, especially to kids, so they can become familiar with them and develop a palate for different ingredients. Catherine and I had a standing rule when it came to new foods with our kids: they have to try it, but they don’t have to finish it. If they didn’t like it, that was fine, but we would never stop introducing new foods and I’m happy to say now that my kids have great palates. Of course, there are always going to be certain things people don’t like — Catherine hates peppers and mushrooms, so I really only cook with those whenever she’s away! I find that our palates never stop evolving and we might still surprise ourselves with what we have yet to try.
“Both of us — myself and Easy Food — are in a priveledged position to inspire people to cook and to get people cooking from scratch.” www.easyfood.ie
Have you ever had a kitchen disaster that turned into a good lesson? I have indeed, but I always think any disaster in the kitchen can be fixed. I was once preparing a media dinner in Canada and decided to make a nasturtium blossom sorbet. I let the blossoms infuse for a few hours, but when I returned to them I discovered the liquid had turned to this mucky brown colour — not what I had anticipated! I didn’t have time to make anything else, so decided to turn it into a champagne sorbet with some nasturiums to garnish. It needed a splash of lemon juice, but when I added it to the pan I watched the colour change in front of my eyes from this unappetising brown to a lovely, vibrant pink. I hadn’t expected anything like this, but it tasted amazing and I was delighted with the result. It was a lesson to not give up on something that didn’t turn out exactly as you planned, especially when trying something new. If you play it right, you can never really have a disaster in the kitchen, as some of the best ideas come out of disasters. If you make a cake and it sinks in the centre, so what? Crumble it up and make a trifle out of it. And if nothing else works, sure, just throw a bit of Baileys over the top!
Easy Food 21
Roast beef with Yorkshire puddings, roast potatoes and gravy Serves 6-8
“There’s nothing nicer than sharing a home-cooked roast with family and friends, especially if light and airy (popover-like) Yorkshire puddings are part of the meal. For the best results, make sure the oil in the tin is very hot before adding the batter, and avoid opening the oven door during cooking as it can cause the puddings to collapse.” 3 carrots, cut into chunks 1 large onion, cut into chunks 1 garlic bulb About 2kg sirloin (tenderloin) of beef Sunflower oil, for roasting For the Yorkshire puddings: 250g plain flour Salt and black pepper 4 eggs, beaten 400ml milk For the roast potatoes: 8-12 potatoes 50g duck fat or oil For the gravy 1 tbsp plain flour 85ml red wine 300ml beef stock 1 First prepare the Yorkshire pudding batter. Sift the flour into a large bowl and add a pinch of salt and pepper. Whisk the eggs and milk together in a separate bowl, then add to the flour and whisk until you have a smooth batter. Leave to rest. 2 Preheat the oven to 200°C/180˚C fan/gas mark 6. 3 Season the beef with salt and pepper and drizzle with sunflower oil. 4 Heat a roasting pan and, when hot, brown the beef on all sides. Arrange the carrots, onion and garlic in the roasting pan and sit the meat on the vegetables. Roast for 15–20 minutes. Reduce the heat to 160°C/140˚C fan/gas mark 3 and baste the beef with the juices in the bottom of the pan. Roast for the following times per 450g. Rare: 12-13 minutes; medium-rare: 17-18 minutes; well done: 22-24 minutes. 5 Meanwhile, place the potatoes in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10 minutes. Strain and give the potatoes a
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little shake to fluff the edges. Put the fat in a roasting pan and place in the oven until melted. Add the potatoes to the hot fat, place them on the top shelf in the oven and roast for 25-35 minutes. The beef should be moved to the bottom of the oven. Once it is removed from the oven to rest, increase the oven temperature to 190°C/170˚C fan/gas mark 5. 6 About 30 minutes before you are ready to serve, take a 12-hole muffin tin and quarterfill each hole with sunflower oil. Place in the oven for 5-10 minutes, until the oil is sizzling, then spoon in enough batter to half-fill each hole. Bake for 15-20 minutes on the top shelf, until well risen and golden brown. 7 When the beef is cooked to your liking, transfer it to a plate, cover loosely with foil and leave to rest for 25-30 minutes. 8 Now make the gravy. Place the roasting pan on the hob or stove, add the flour to the
remaining juices and stir until the mixture becomes dry and lumpy. Slowly add the wine and stock, whisking as you do so. Strain through a fine sieve or strainer into a clean saucepan and cook for a further 2-4 minutes. Taste and adjust the seasoning if necessary. 9 Carve the beef at the last minute and serve with the Yorkshire puddings, roast potatoes and gravy. Per Serving 878kcals, 25.7g (9.4g saturated), 67g carbs (7.1g sugars), 88.4g protein, 7g fibre, 0.394g sodium
Kevin’s top tip
Roast whole garlic cloves with the potatoes to add extra flavour.
MAY 2018
guest editor Kevin Dundon
Multi-seed Guinness brown bread Makes a 900g loaf
“Packed with flavour, this bread is perfect for serving with soups, stews and cheese. The loaf requires no rising time and should be stirred as little as possible, so it’s also really quick to make. It will keep fresh for 4-5 days and is suitable for freezing.” Sunflower oil, for greasing 50g plain flour 350g wholemeal flour 75g porridge oats 50g pinhead oatmeal Pinch of salt 2 tsp bicarbonate of soda 1 large egg 100ml Guinness 400ml buttermilk 2 tbsp treacle (optional) 3 tbsp mixed seeds (e.g. pumpkin, sesame, poppy, sunflower) 1 Preheat the oven to 160°C/140˚C fan/gas mark 3. Grease a 900g loaf tin. 2 Place the flours, oats and salt in a large bowl. Sift in the bicarbonate of soda and stir together. 3 Beat the egg in a separate bowl, add to the dry mixture and stir again. 4 Add the Guinness, buttermilk and treacle (if using) and mix together into a sloppy consistency. Finally, stir in two tablespoons of the seed mixture. 5 Pour into the prepared tin and smooth the top with a wet spoon. Sprinkle the remaining seeds over the surface and bake for one hour. Turn the loaf out, then pop it back inside the tin upside down and bake for a further 15-20 minutes. Transfer to a wire rack to cool. Per Serving 228kcals, 3.6g (0.8g saturated), 39.2g carbs (4.4g sugars), 9g protein, 4.7g fibre, 0.32g sodium
Kevin’s top tip When preparing the bread, stir the mixture as little as possible so that it remains light and aerated. For this reason, it is best made by hand rather than machine.
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Easy Food 23
Milk chocolate marquise Serves 8-10
“A marquise is a delicate dessert, somewhere between a mousse and a parfait. It can be made with any type of chocolate and I defy anyone not to love it! Serve with a berry compote and whipped cream.� 275ml double cream 40g icing sugar 4 egg yolks 100g caster sugar 200g butter 75g unsweetened cocoa powder 75g milk chocolate, melted 100g canned Amarena cherries, drained and stoned 1 Line a 900g loaf tin with a double layer of cling film, allowing it to overhang the edges. 2 Put the cream and icing sugar into a bowl, whip gently to soft peaks, then place in the refrigerator until required. 3 Put the egg yolks and caster sugar into another bowl and whisk until the mixture has more than doubled in volume and holds a figure of eight shape on the surface. 4 Place the butter and cocoa powder in a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water, and allow the butter to melt. Fold into the yolk mixture, then gently fold in the melted chocolate. The mixture will thicken slightly. 5 Gently incorporate the reserved whipped cream, then stir in the cherries. 6 Transfer the mixture to the prepared loaf tin, fold the cling film over the top and leave to set in the freezer for up to 12 hours. Per Serving 384kcals, 31.6g (19.5g saturated), 26.2g carbs (20.3g sugars), 3.9g protein, 2.9g fibre, 0.137g sodium
Kevin’s top tip To make a simple berry compote, place about 225g berries such as raspberries and blackberries into a saucepan with 25g caster sugar and 25ml Grand Marnier, and simmer for 3-4 minutes. Serve warm or cold.
24 Easy Food
MAY 2018
guest editor Kevin Dundon
Haddock with walnut and herb crust
Salt and black pepper 6 x 150g haddock or halibut fillets
Serves 6
“Fish and nuts make a classic combination. Here the walnuts add a lovely crunchy texture to the crust.” 3 tbsp walnut oil 2 shallots, chopped 1 garlic clove, chopped 75g fresh white breadcrumbs 50g walnuts, toasted 1 tbsp fresh parsley, chopped Zest of 1 lemon
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1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Line a baking sheet with nonstick baking paper. 2 Place half the oil in a frying pan over a low heat. When hot, add the shallots and garlic and cook for 2–3 minutes, until slightly translucent. Remove from the heat and add the breadcrumbs, walnuts, parsley, lemon zest, salt and pepper. Stir with a wooden spoon. If you find the mixture a little dry, add some extra oil. 3 Holding a fish fillet flesh-side up in one
hand, spoon the breadcrumb mixture over it and press firmly on to the flesh. Transfer to the prepared baking sheet and season with salt and pepper. Repeat this process with all the fillets. 4 Bake for 12-15 minutes, until the flesh flakes apart when squeezed between your fingers. Serve immediately with some salad leaves. Per Serving 246kcals, 4.5g (0.5g saturated), 10.2g carbs (0.8g sugars), 39.1g protein, 0.9g fibre, 0.25g sodium
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Fresh tagliatelle carbonara Serves 4
“This is a very traditional carbonara recipe made with egg yolks for extra enrichment.” Olive oil, for frying 300g streaky bacon, diced 3 egg yolks 75g Parmesan cheese, freshly grated, plus extra to serve Salt and cracked black pepper For the pasta (makes 350g): 300g Italian ‘00’ flour, plus extra for dusting 2 eggs, plus 3 egg yolks 1 tsp olive oil 1 tsp salt 1 For the pasta dough, sift the flour into a bowl, then add the eggs and yolks, the olive oil and salt. Mix by hand or pulse in a food processor until a soft dough forms. It should be elastic and not sticky. Place in a clean bowl, cover with cling film and leave to rest for 30 minutes. 2 Cut the dough into four equal pieces and cover
26 Easy Food
with a clean, damp tea (dish) towel. 3 Take one piece of dough and flatten into a rectangle using the palm of your hand. Set the pasta machine (if using) to its widest setting and dust the rollers with flour. Pass the dough through, then flour the rollers again and pass it through once more. Repeat the flouring and rolling three or four more times until smooth. Reduce the roller width to the next setting and pass the dough through as before. Repeat the process, reducing the setting each time until the dough is paper thin. Alternatively, flour a work surface and use a rolling pin to roll out the dough as thinly as possible. 4 To cut the pasta into tagliatelle, loosely roll it up from the shortest side. Trim off and discard the ends. Using a sharp knife, cut through the roll at 5mm intervals. Unravel the pasta strips over the handle of a wooden spoon and leave to dry for 5-10 minutes. 5 Meanwhile, heat a little olive oil in a large sauté pan and fry the bacon until crispy. Transfer to a plate lined with kitchen paper. 6 Put the egg yolks and Parmesan into a bowl, season lightly with cracked black pepper and beat together.
7 Bring a large saucepan of water to the boil, add 1 teaspoon salt, then cook the tagliatelle for 2–3 minutes, until al dente. Stir once or twice during the cooking process to ensure that it does not stick together. 8 Drain the pasta and return it to the saucepan, off the heat. Add the bacon and the egg mixture and stir gently with a wooden spoon to ensure the pasta is fully coated. 9 Serve immediately in warmed bowls, and sprinkle with a little extra Parmesan and cracked black pepper if you like. Per Serving 871kcals, 47.4g (16.6g saturated), 60.1g carbs (0.5g sugars), 48.4g protein, 2g fibre, 2.53g sodium
Kevin’s top tip
The resting time for fresh pasta is very important because it allows the ingredients to settle and bind together. I recommend using a machine to roll out fresh pasta, as it is tricky to get the correct result by hand.”
MAY 2018
guest editor Kevin Dundon
Chicken risotto Serves 4-6
“All too often, risotto is gluey and tasteless, but there’s no need for that to happen if you follow this recipe. Using good-quality chicken stock is a must.” 1.2l good-quality chicken stock 4 tbsp olive oil 65g butter 2 shallots, finely chopped 2 sprigs of thyme 450g Carnaroli rice or other Arborio or risotto rice 120ml dry white wine 400g boneless, skinless chicken thighs, cut into 1cm pieces 75g streaky bacon, finely chopped 200g button mushrooms, thinly sliced Salt and black pepper 120g Parmesan cheese, grated, plus extra to serve (optional) 50ml double cream Juice of ½ lemon
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1 Pour the stock into a large saucepan and bring just to the boil. Reduce the heat and keep it at a gentle simmer. 2 Put three tablespoons of the oil and 40g of the butter into a wide, heavy-based saucepan over a low heat. When the butter has melted, add the shallots and thyme. Cook very gently for 45-60 seconds, until completely softened. 3 Add the rice and stir well for one minute, ensuring it is glazed but does not stick to the bottom of the pan. 4 Pour in the wine and continue slowly stirring the rice until the wine has evaporated. 5 Start adding the chicken stock a ladleful at a time, stirring gently now and then, and allowing each addition to be absorbed before adding the next one. It is vitally important not to rush this process. Continue in this way until all the liquid has been absorbed and the rice is plump and tender about 18-22 minutes. 6 Meanwhile, place the remaining oil in a large frying pan over a high heat. When hot, cook the chicken and bacon for 1-2 minutes. Add the mushrooms and cook for a further 2 minutes. Season with salt and pepper.
7 Fold the chicken mixture into the risotto, add the Parmesan and cream and combine gently. Stir in the lemon juice and remaining butter. Season to taste and serve immediately with extra Parmesan, if you like. Per Serving 759kcals, 36.7g (15g saturated), 65.6g carbs (1.5g sugars), 37.5g protein, 2.6g fibre, 1.28g sodium
Kevin’s top tip Risotto rice consists of plump, mediumto-short grains that contain a high proportion of starch. This is what gives risotto its trademark creaminess. Don’t be tempted to use long-grain rice because its starch works in the opposite way, to produce separate grains.
Easy Food 27
Broccoli soup Serves 4
“My cousin Pippa gave me the recipe for this delicious soup, which is super-quick and easy to prepare. You can add a pinch of nutmeg, if you like, and top it with crumbled Feta cheese. This recipe was a particular favourite of Pippa’s son Kieran, who sadly passed away, and I often think of him when I make this soup.” 2 tbsp olive oil 1 onion, finely diced 1 garlic clove, finely chopped 2-3 sprigs of thyme Salt and black pepper 750ml hot vegetable stock 1 head of broccoli, cut into small florets 1 potato, very finely chopped 100ml double cream, plus extra to serve 1 Place the oil in a saucepan over a medium heat. When hot, add the onion, garlic, thyme and salt and pepper. Cook for 3-4 minutes, until the onion is translucent. 2 Pour in the stock and bring to the boil, then add the broccoli and potato and bring to the boil again. Reduce the heat and simmer for 15-20 minutes. 3 Pour in the cream, then taste and adjust the seasoning if necessary. Using a hand blender, blend the soup to a smooth consistency. 4 Serve immediately, with an extra dash of cream if you like. Per Serving 225kcals, 17.2g (7g saturated), 16.4g carbs (3.3g sugars), 4.2g protein, 3.5g fibre, 0.68g sodium
Kevin’s top tip
Add some chorizo or smoked bacon with the onions to add a meaty flavour.
28 Easy Food
MAY 2018
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-43 IN THIS SECTION
GREEN MACHINE, p30
Packed with nutrients, spinach is the perfect go-to ingredient for summer cooking
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EAT IRELAND, p36
Recipe Editor Jocelyn Doyle takes a deep dive in Co. Louth
PERFECT BERR-INGS, p38
Discover more gorgeous pairings for seasonal strawberries
Easy Food 29
GREEN MACHINE Packed with nutrients, spinach is the perfect go-to ingredient for summer cooking
30 Easy Food
MAY 2018
what’s in season? spinach
oves…REAM l h c a SpinR, CHEESE ANDGCARLIC
TTE R❤ EPPE ICE ❤ BU ACK P LEMON JU L B ❤ TO ❤ M M TO A ❤ HA AUCE ❤ YS GS ❤ SO ❤ EG
Easy Food 31
Spaghetti with spinach and asparagus pesto Serves 4 2 bunches of asparagus, cut into 4cm pieces 60g Parmesan, grated, plus extra to serve 1 tbsp capers Zest and juice of 1 lemon 1 garlic clove, crushed 45g walnuts, toasted 100g baby spinach leaves 2 tbsp extra-virgin olive oil 375g wholegrain spaghetti 1 Bring a large saucepan of salted water to the boil over high heat. Cook one bunch of asparagus for three minutes or until tender. Remove with a slotted spoon. Refresh under cold running water.
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2 Process the cooked asparagus, Parmesan, capers, lemon zest, lemon juice, garlic, half of the walnuts and half of the spinach in a food processor until finely chopped. With the motor running, add the oil until smooth and combined. Season well. 3 Cook the pasta in the pan, adding the remaining asparagus for the last minute of cooking time, or until al dente. Drain, reserving 100ml of the cooking water. 4 Return pasta mixture and reserved cooking water to the saucepan. Add the pesto and remaining spinach. Toss to combine. Divide among bowls and sprinkle with remaining walnuts and extra Parmesan. Per serving: 515kcals, 19g fat (3.6g saturated), 70.3g carbs (2.6g sugars), 23.1g protein, 11.6g fibre, 0.226g sodium
MAY 2018
what’s in season? spinach
Spinach torte Serves 6 1 tbsp olive oil 4 spring onions, sliced 400g baby spinach leaves 300g Ricotta 40g Feta, crumbled 2 eggs, lightly beaten 1 tbsp fresh mint, chopped 6 sheets of filo pastry 80g butter, melted 2 tsp sesame seeds 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease a 23cm loose-bottom tin. Heat
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the oil in a large, deep frying pan and add the spring onions. Cook over a medium heat for two minutes, or until soft. Add half of the spinach leaves and cook, stirring, until wilted. Add the remaining leaves and cook until wilted. 2 Transfer to a large bowl and leave to cool. Take handfuls of the mixture and squeeze out any excess liquid. Mix in the Ricotta, Feta, eggs and mint. 3 Lay out the filo on a work surface and cover with a damp tea towel. Take one sheet of the filo, keeping the others covered, and brush with melted butter. Repeat with another sheet and lay on top of the first sheet at right angles. Repeat
with another sheet, laying it diagonally across the second sheet. Repeat with another, laying it at right angles to the third sheet. Brush the two remaining sheets with butter, and lay on top, again at right angles. 4 Lift the pastry stack into the tin. Gently press into the tin, leaving excess pastry overhanging. Spoon the filling into the pastry and gently smooth the surface. Fold the overhanging pastry to cover the pie. Brush with butter and sprinkle with sesame seeds. Bake for 40 minutes or until crisp and golden brown. Per serving: 399kcals, 22.1g fat (11.3g saturated), 36.3g carbs (2.1g sugars), 15g protein, 3.2g fibre, 0.289g sodium
Easy Food 33
Avocado and spinach salad Serves 4 500g green beans, trimmed 60g spinach leaves 1 avocado, chopped 60g Parmesan, shaved 2 tbsp pine nuts, toasted Handful of fresh parsley, chopped 60ml extra-virgin olive oil 2 tbsp lemon juice 1 garlic clove, crushed 2 tsp honey
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1 Cook the beans in a saucepan of boiling salted water for 2-3 minutes until just tender, then drain and rinse under cool running water. 2 Arrange the spinach, avocado and Parmesan on a platter. Top with the beans, pine nuts and parsley. 3 Place the oil, lemon juice, garlic and honey in screw-top jar. Season with salt and pepper. Secure the lid and shake to combine. Pour over the salad and serve immediately. Per serving: 411kcals, 31.6g fat (6.5g saturated), 18.4g carbs (5.2g sugars), 14.1g protein, 11.6g fibre, 0.157g sodium
MAY 2018
make it healthy eating for wellness
JOIN THE TASTE CLUB, INSPIRED BY NEFF AND AID THE IRISH CANCER SOCIETY Looking to hone your cooking skills? Learn more about Irish food producers? Support the Irish Cancer Society? Then this is one event you can’t miss! The Taste Club, inspired by Neff, is hosting a special cookery demonstration on Saturday, 12th May in their Dublin showroom with special guest chef and Ballymaloe Cookery School cofounder Rory O’Connell, with all ticket sale proceeds benefiting the Irish Cancer Society. Attendees can also learn to cook with specially selected local Irish food producers at the rolling cooking demonstrations taking place throughout the showroom, with tastings available and take-home goodie bags with samples of these ingredients. Neff has teamed up with seven local Irish food producers and will be featuring these products in their cooking demonstrations in the Neff’s Dublin showroom and at Taste of Dublin (14th-17th June).
These special food produers are: Glenilen Farm Sadie’s Kitchen Bone Broth Macroom Buffalo Cheese Newgrange Gold Irish Atlantic Sea Salt Graham’s Mustard O’Hanlon Herbs
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Tickets to this exclusive cooking demonstration are €10. For more inforamtion and to book, visit www.easyfood.ie/articles/neff
Easy Food 35
EAT Ireland Recipe Editor Jocelyn Doyle takes a deep dive in Co. Louth
T
he location of modern Co. Louth has a long history, inevitably tied to its coastline. This area once played home to the ancient Irish kingdom of Airgíalla, or Oriel; long before that, in an extraordinary feat of engineering pre-dating even the Pyramids, Neolithic tribesmen shifted boulders weighing more than 200 tonnes from Port Oriel along the coast and up the River Boyne to be the building block for the passage tombs of Newgrange, Knowth and Dowth. This place holds geological significance as well as historical. A massive tectonic shift occurred here 420 million years ago, smashing together the continents of Europe and Northern America. Ireland was formed when they separated 20 million years later. “This is the only place on the planet where ancient fossils from both continents can be found within metres of each other,” says Brian Fitzpatrick of Oriel Sea Salt. This unique story means that the waters here are of a quality usually only found at depths of a few hundred metres. Our brains are designed to enjoy salt because it's crucial for our bodies to function. Over the course of human history, finding salt was difficult, so craving salt was a survival
36 Easy Food
mechanism. Not only is salt essential to our bodies, but it is also a fantastic means of food preservation. As a result, salt has been intrinsic to world history since the dawn of time. Brian founded Oriel Sea Salt with John Delany in 2012, in search of a more pure and healthy salt. Oriel is the world’s only non-oxidised sea salt, which Brian explains: “All other sea salts are harvested in open air, absorbing oxygen as they dry out and taking on sharp, sour taste notes. Our salt never comes in contact with air, sand or soil, so it is extremely pure and crystal white, full of minerals and with no need for washing.” Oriel’s patented system was designed to harvest not just sea salt, but also precious minerals such as magnesium. Oriel contains up to 18% minerals, meaning that it has up to 18% lower sodium than regular salt and over 10% less than most sea salts, meaning all of the taste, but in a much healthier product. Its other standout characteristic is that, because of its unique harvesting process, Oriel’s crystals are very fine, making it suitable as an ingredient, not just a finishing touch. This has made Oriel a favourite with Irish chefs including Ross Lewis of Chapter One, Ed Cooney at The Merrion Hotel and previous Easy Food guest editor Noel McMeel at Lough Erne. It’s also the sea salt used in several other Irish foods, including O’Donnells Crisps, and even features in skincare products such as London-based Neals Yard. The company is big on sustainability, and has been certified by the Organic Trust, Origin Green, SGS and Good
Food Ireland, to name but a few. As Brian says, “From the moment of Oriel’s inception, sustainability was at the core of our quest to become not just a leading product, but a leading manufacturer with sustainable practices and systems. Our equipment operates to the highest environmental standards; no chemicals are used, and we use a custom generator to clean our equipment using electrolysed water. Three separate heat transfer systems optimise the re-use of our energy, which is primarily steam and electricity. We re-use desalinated water to create steam to power the evaporators and hence reduce our electricity bills. We do not produce any waste and our target is to use or re-use 98% of the seawater we extract.” In August 2016, Oriel became the only company in Europe to be granted two PDOs (Protected Designations of Origin) by the EU Commission, for both Mineral Sea Salt and Deep Sea Minerals, validating the salt at an international level and making it, as Brian jokes, the “Champagne of sea salt.” So what is this wunderkind of the salt world like to use? It's ever-soslightly moist and easy to use in pinches. “From a flavour perspective,” says Brian, “the Natural Sea Salt has a faint mineral after-tone that the Kiln-Dried variety doesn’t. Both varieties, while being strong, also have a smoothness and subtlety, a depth of flavour that allows chefs and home cooks to use up to 25% less of Oriel than of regular salt without compromising on taste.” I’m especially intrigued by the whiskey smoked sea salt, even a whiff of which evokes images of wood fires and barbecues. “The idea of using whiskey barrels as the source of our
MAY 2018
what’s in season? local food
smoke really appealed to us,” says Brian. “If it was going to be an Irish whiskey then, for me, there was only ever one choice.” Brian got on to Teeling and the rest, as they say, is history.” I can imagine this being an excellent addition to red meat; Brian’s favourite way to use it is adding it to a bag of unsalted cashews. “The problem is, it can be addictive and when you reach the bottom you just keep dipping and licking your fingers!” My habit of pairing sweet things with savoury leads to the delectable combination you see to your right, my new favourite summer dessert. Oriel continues to grow and has just been launched in the USA through Bewleys Irish Imports. “But at the heart of what we do is health,” says Brian, “and we have been working with DCU to develop our Magnesium and Mineral extracts for uses in healthcare, wellness and functional water and beverage. These are in a concentrated pure liquid form, absorbed to the blood in under 30 minutes with benefits in cardiovascular, inflammatory and neural conditions.” Oriel Magnesium and Mineral extracts are currently used in functional beverage and water products, dietary supplementation, skincare, cosmetics and burn and wound healing products, with new uses being discovered almost daily. “The world is our oyster, the ocean our shell and our Sea Salt and Magnesium extract our pearls. This journey of exploration is just beginning.”
Grilled peaches with whiskey smoked sea salt and whiskey brown butter sauce Serves 4 60g unsalted butter 60ml Irish whiskey 100g brown sugar 4 ripe peaches, halved and pitted 1 tsp Oriel Teeling Whiskey Smoked Irish Sea Salt To serve: Oriel Teeling Whiskey Smoked Irish Sea Salt Ice cream
1 Place the butter in a saucepan over a medium heat and allow to melt. It will foam up and turn a pale yellow colour, then the milk solids will turn brown. Once the butter is browned, remove the pan from the heat. 2 Very carefully, pour in the whiskey from arm’s length, as it will cause the brown butter to foam up and spatter. 3 Add the sugar and return the pan to the
heat. Stir together, then turn the heat to medium-high. Allow the sugar to dissolve and let the sauce boil for five minutes. 4 Stir in the Oriel Teeling Whiskey Smoked Irish Sea Salt. Turn the heat under the pan to low and keep the sauce warm. 5 Heat a large griddle pan over a mediumhigh heat. 6 Dip the halved peaches, cut side-down, into the sauce for a few seconds to coat the cut surfaces. Transfer the peaches to the griddle pan, cut side-down, and cook for 2-3 minutes until caramelised. Flip over and cook for another 2-3 minutes until softened. 7 Transfer the peaches to serving bowls and drizzle some whiskey brown butter sauce into the hollow of each peach half. Add a scoop of vanilla ice cream to each bowl, drizzling everything with the whiskey brown butter sauce. Add an extra pinch of smoked salt to each portion and serve with extra sauce on the side. Per serving: 434kcals, 19.6g fat (12.2g satuarated), 54.5g carbs (52.3g sugars), 3.9g protein, 2.8g fibre, 0.54g sodium
: Top Tip er eath w e h t If can s, you permit eaches on ep cook th rbecue. the ba
www.orielseasalt.com www.orielmarineextracts.com
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Easy Food 37
PERFECT BERR-INGS Discover more gorgeous pairings for seasonal strawberries
38 Easy Food
MAY 2018
what’s in season? strawberry pairings
Strawberries love… ❤ RASPBERRIE S ❤ GINGER ❤ CUSTARD ❤ GOAT’S CHEE SE ❤ VANILLA
___ JAN ___ FEB ___ MAR
In season ___ APR March to June ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT ___ OCT ___ NOV ___ DEC
Easy Food 39
STRAWBERRY AND BALSAMIC VINEGAR Balsamic and black pepper strawberry salad Serves 2-4 300g strawberries, rinsed, hulled and sliced 3 tbsp sugar 1½ tbsp balsamic vinegar, plus extra to serve Black pepper Mixed leaves 60g Gorgonzola, crumbled 40g walnuts, roughly chopped 1 Place the sliced berries in a bowl and sprinkle with the sugar and balsamic vinegar, tossing gently to coat. Allow the berries to sit for about 15 minutes until juicy.
40 Easy Food
2 Add 4-5 grinds of black pepper and toss to coat. Allow to blend about five minutes more before serving. 3 Serve on a bed of mixed leaves with crumbled Gorgonzola and the chopped walnuts on top. Drizzle with extra balsamic vinegar to serve.
Per serving: 177kcals, 10.4g fat (3.2g saturated), 17.1g carbs (12.9g sugars), 6.3g protein, 2.8g fibre, 0.193g sodium
MAY 2018
what’s in season? strawberry pairings
STRAWBERRIES AND FOREST FRUITS Vegan berry muffins Makes 12 330g plain flour 2 tsp bicarbonate of soda 1 tsp salt 200g caster sugar 200ml vegetable oil 330ml almond or soy milk 2 tbsp cider vinegar 1 tbsp vanilla extract 50g raspberries 50g blueberries 100g strawberries, chopped 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a standard 12-cup muffin tin with paper cases. 2 Combine the flour, bicarbonate of soda, salt and all but two tablespoons of the sugar in a mixing bowl. 3 In a separate bowl, whisk the oil, almond (or soy) milk, vinegar and vanilla. 4 Make a well in the centre of the dry ingredients and pour in the wet ingredients, stirring to combine. 5 Gently fold in the berries. 6 Divide the batter among the muffin cups. Sprinkle the tops with the reserved sugar. 7 Bake for 25-30 minutes until golden and puffed. Leave to cool slightly in the tin before transferring to a wire rack to cool completely. Per serving: 324kcals, 16.2g fat (3.1g saturated), 41.4g carbs (19g sugars), 3.9g protein, 1.5g fibre, 0.42g sodium
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Easy Food 41
STRAWBERRIES AND CREAM Strawberries and cream stacker Serves 6
2 x 320g sheets of puff pastry 450g strawberries, quartered 2 tbsp icing sugar, plus extra to serve 300ml double cream 1 tsp vanilla extract 140g golden caster sugar 1 Preheat the oven to 220ËšC/200ËšC fan/ gas mark 7 and line two baking trays with parchment paper. Roll out the puff pastry and cut each sheet into nine squares. Arrange on the prepared baking trays.
42 Easy Food
2 Use a sharp knife to score a border around each square, being careful not to cut all the way through the pastry. Prick the inside of each border with a fork. 3 Bake the pastry for 20 minutes until puffed and golden. 4 Meanwhile, toss the strawberries together with the icing sugar and leave to sit until slightly syrupy. 5 Use an electric whisk to beat the cream, vanilla and sugar until soft peaks form. 6 Place a dollop of the cream into the centre
of a pastry square, top with strawberries and then add a second layer of pastry. Top this with cream and strawberries, then add a final layer of pastry. Repeat with the remaining pastry squares. Dust with icing sugar and serve immediately. Per serving: 740kcals, 43.1g fat (11.7g saturated), 81.9g carbs (32g sugars), 8.6g protein, 3.1g fibre, 0.28g sodium
MAY 2018
what’s in season? strawberry pairings
STRAWBERRY AND CHOCOLATE Strawberry brownie cake Serves 12 60g cocoa powder 200g caster sugar 30g icing sugar ½ tsp salt 120g plain flour ½ tsp espresso powder 3 large eggs 120ml vegetable oil 2 tbsp water 200g dark chocolate, chopped 100g strawberries, chopped 1 tbsp strawberry jam For the topping: 250ml cold double cream 3 tbsp icing sugar 2 tbsp strawberry jam 200g strawberries, sliced
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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 23cm round cake tin and line with parchment paper. 2 In a large bowl, combine the cocoa powder, sugars, salt, flour and espresso powder. Whisk until combined. 3 Stir in the eggs, oil and water until combined. Stir in the chopped chocolate. 4 In a separate bowl, toss the strawberries and the jam. Gently fold into the batter. 5 Pour the batter into the prepared tin and smooth the top. Bake for 50 minutes until a skewer inserted into the centre comes out clean. Leave to cool completely. 6 Use an electric whisk to beat the cream and icing sugar until stiff peaks form. 7 Swirl half of the jam through the topping.
8 Toss the remaining jam with the strawberries. 9 Carefully remove the cake from the tin and spread the top with the whipped cream. Top with the strawberries. Per serving: 593kcals, 39.3g fat (16.8g saturated), 57.3g carbs (30.2g sugars), 5.4g protein, 2.3g fibre, 0.153g sodium
Madeline Loughnane “I made this with help from my three children. The recipe was very easy to follow and we had most of the ingredients at home. Adding the jam to the chopped strawberries took the bitterness from the strawberries, which I thought was a great trick. The cake went down a treat all round, though a few small requests were made as they scoffed it down. The two older children found the dark chocolate a little bitter, but these could be substituted for milk chocolate. My husband said it needed a dollop more cream to go with it, so added his own! The cake tasted delicious, was so easy to make and looked amazing, and would be a great cake for any occasion.”
Easy Food 43
Sear and Stew Slow Cooker
FROM
€69.95 Enjoy freshly cooked meals without being tied to the kitchen with the Sear and Stew Slow Cooker.
Simple Beef Stew • 1kg beef, cubed • 700g carrots, sliced • 2 large onions, chopped • 1.5 ltr beef stock • 3tsp mixed herbs
• 700g potatoes, cubed • 3 large leeks, sliced • 2 garlic cloves, crushed • 3tbsp cornflour • salt and pepper
The Sear and Stew Slow Cooker 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.
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
46-56 IN THIS SECTION
SUMMER SPUDS, p46 See how versatile potatoes can be in these light summertime recipes
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FROM THE BUTCHER'S BLOCK, p50
Local butcher Michael Fleming discusses pork without telling any pork pies!
JUST CHILLIN', p52 Learn more about versatile vodka!
REPERTOIRE RECIPES, p54
Kids will love these healthy frozen chocolate banana treats
Easy Food 45
Summer spuds
See how versatile potatoes can be in these light summer recipes
es courtesy of Recipes and imag e’ A Bit On The Sid an Th ‘Potatoes: More it vis , on ati re inform campaign. For mo www.potato.ie.
46 Easy Food
MAY 2018
larder luck potatoes
Crisp ‘spiralised’ potato cod Serves 2 2 x 140g skinless cod fillets 250g Rooster potato, thinly spiralised 4 tbsp chives, chopped 3 tsp dill, chopped 3 tsp mint, chopped 4 tsp lemon thyme (or regular fresh thyme with 1 tsp lemon zest) 2 tsp black olives, chopped For the tomato salad: 2 medium tomatoes, sliced 1 shallot, finely chopped 2 tbsp fresh parsley, chopped 1 tbsp olive oil 1 tsp balsamic vinegar Salt and black pepper 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Slice each cod fillet through the middle, being careful not to cut all the way through. You should be able to open the fillet like a book. 2 Mix the herbs and olives together and divide between the fish. Place in the centre of each fillet, then close over with the top portion of the fillet. 3 Wrap each one with ‘spiralised’ potato, as if you were tying string around it, and season well. Spray with cooking oil spray and put on a baking tray. Cook in the oven for 20 minutes, until the potato is golden. 4 Meanwhile, prepare the tomato salad by dressing the sliced tomatoes with the other ingredients and leaving to rest. 5 Remove the fish from the oven and serve with the salad. Per Serving 360kcals, 9.8g (1.1g saturated), 26.2g carbs (4.8g sugars), 43.9g protein, 5.3g fibre, 0.184g sodium
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EF130_046-049_Potatoes.indd 47
Easy Food 47
19/04/2018 17:24
Comforting Sri Lankan beef curry Serves 4-6 Coconut or olive oil, for frying 1 large onion, finely sliced 2 garlic cloves, crushed 1 thumb-sized piece of ginger, grated Salt and black pepper 450g lean braising beef, diced 2 green chillies, sliced (more if you like it hotter) 1 x 400ml tin of light coconut milk 600g Maris Piper potatoes, cut into 2cm cubes A large handful of baby spinach Squeeze of lemon juice
48 Easy Food
EF130_046-049_Potatoes.indd 48
For the spice mix: 1 cinnamon stick 4 cardamom pods 4 cloves 12 fresh curry leaves 1 tsp turmeric 2 tsp ground cumin seed 1 tsp ground coriander seed ½ tsp chilli powder To serve: A handful of coriander leaves, chopped Chapatis, warmed 1 Heat the oil in a heavy, lidded pan. Add the cinnamon, cardamom, cloves and curry leaves for the spice mix and cook gently for a minute.
2 Add the remaining spices and cook for a further 30 seconds. 3 Add the onion, garlic and ginger, season well and cook for 6-7 minutes. Add the beef and stir well. Tip in the chillies. 4 Add the coconut milk, bring to the boil, cover with a lid and simmer for 20 minutes. 5 Add the potatoes and simmer for another 25 minutes. Just before serving, stir in the spinach leaves and lemon juice and season to taste. Serve with the fresh coriander sprinkled over and a pile of warm chapatis. Per Serving 556kcals, 30.4g (24.6g saturated), 45.5g carbs (7.2g sugars), 29.3g protein, 9.1g fibre, 0.102g sodium
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MAY 2018
19/04/2018 17:24
larder luck potatoes
Deconstructed chicken Kiev and potato parcels Serves 2 100g waxy potatoes, thinly sliced 60g butter 2 garlic cloves, crushed Salt and black pepper 2 chicken fillets, cubed Zest of 1 lemon 50g breadcrumbs 1 tsp smoked paprika 1 small bunch of parsley, finely chopped 1. Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. Lay out two large sheets of baking paper, enough to make a parcel around each chicken. 2. Arrange the potatoes in the centre of each parcel, then top with the butter and half of the garlic. Season well. 3 Top with the chicken fillets, then sprinkle over the lemon zest and remaining garlic. Cover each fillet with the breadcrumbs, paprika and parsley. 4 Fold up the parcels, securing them to close. Place on a baking tray and cook in the oven for 25 minutes until the chicken is cooked through. Serve with a fresh green salad. Per Serving 633kcals, 36.7g (18.7g saturated), 27.5g carbs (2.3g sugars), 47g protein, 2.8g fibre, 0.485g sodium
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EF130_046-049_Potatoes.indd 49
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19/04/2018 17:24
50 Easy Food
MAY 2018
From the
larder luck butcher advice
BUTCHER'S BLOCK
Local butcher Michael Fleming discusses pork without telling any pork pies!
What should I look for when buying pork? Look for a nice covering of fat, which should be creamy white in colour. Pork chops should have a very lean eye. Fresh pork should never have any off odours. Is pork red or white meat? Pork is classified as red meat, even though the meat considerably lightens in colour when cooked. What’s the difference between pork, ham and bacon? Pork is meat from the pig that has not been cured. Bacon tends to refer to cuts other than the leg, such as the loin or shoulder, while ham is cut from the leg.
As a butcher, what is your favourite cut? It’s difficult to pick, but my favourite would probably be a pork steak. In the summer I love it skewered with vegetables and barbecued, and in the winter it’s lovely stuffed with a sage and apple stuffing and roasted. What is the best method for cooking pork chops? Roasting or pan-frying are the best ways to cook pork chops, as they can end up very dry when grilled.
Which cut would be best for barbecuing? Pork chops and racks of pork ribs are both absolutely delicious when cooked on the barbecue.
Hoisin pork tacos Serves 4-6
What are the leanest cuts of pork? Pork fillet and pork loin would be very lean, as would pork leg. Is there any part of a pig you can’t eat? The pig is a fantastic animal in that you can eat everything except for the oink! Many parts are not typically eaten in Ireland these days, but in plenty of countries around the world, they continue to make use of every bit. What are the lesser-known cuts of pork? Pork cheek is becoming more popular these days, and has a lovely flavour. The traditional Irish favourite is pigs’ trotters, or crubeens, and we do still get some people looking for them. Pork butt wouldn’t be as well known here as it is in the States, but it comes from the forequarter and is essentially the rib eye of the pig. Pork neck is another underused cut — try the recipe for hoisin pork neck tacos, right.
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1kg pork neck, roughly chopped 2 tbsp Chinese five spice Salt and black pepper 1 tbsp lard or vegetable oil, for frying 450ml pale ale 30g butter 2 garlic cloves, crushed 1 x 4cm piece of ginger, peeled and grated 1 large red chilli, chopped 80ml low-sodium soy sauce To assemble: Small soft tortillas Red cabbage, shredded Spring onions, finely sliced Hoisin sauce Handful of fresh coriander, chopped Lime wedges, for squeezing 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. 2 Rub the pork with the Chinese five spice and season with salt and pepper. Heat the lard or oil in a large pan over a high heat.
Working in batches so as not to crowd the pan, brown the pork pieces until golden on the outside. When browned, transfer the pork to a casserole dish. 3 Add a splash of pale ale to the frying pan and allow to bubble for 2-3 minutes, using a wooden spoon to scrape up any sticky bits from the bottom of the pan. 4 Add the butter and allow to melt. Add the garlic, ginger, chilli and soy sauce. Cook for one minute, then transfer into the casserole dish with the pork. 5 Pour in the remaining pale ale. The pork should be just covered — add a little water to top up the liquid slightly if needed. 6 Cover tightly with tin foil and a lid. Place in the oven for three hours. Remove and allow to cool slightly. 7 Shred the pork using two forks. Serve with soft tortillas, shredded cabbage, spring onions, hoisin sauce, some fresh coriander and lime wedges. Per serving: 662kcals, 45.1g fat (17.6g saturated), 6.8g carbs (0.3g sugars), 48.4g protein, 0.5g fibre, 0.985g sodium
Easy Food 51
, Just chillin Learn more about versatile vodka
What is vodka?
Vodka is a clear alcoholic spirit that has been around since the Middle Ages, playing various roles from a medicinal restorative to a topical curative, and becoming an integral part of the culture in Russia and Poland. Its name comes from “voda,” the Russian word for water. Vodka’s reputation as a clean, mostly tasteless alcohol has led it to become one of the world’s most versatile and often-used spirits, beloved by bartenders for its usefulness in cocktail making.
How is it made?
Vodka is made by fermenting any food that contains sugar or starch: often grains and sometimes potatoes, fruits or grapes. The fermentation process converts the sugars into alcohol. Distillation follows fermentation, and depending how “pure” a vodka you’re striving for, this can be done any number of times — hence the common use of terms like “triple distilled,” on vodka bottles. The liquid is distilled to 90% or more alcohol by volume in order to remove all the potential smell and taste of whatever ingredients were used to produce it, before diluting with water to a less lethal level of alcohol.
CT FUN FA ot es n o d a k d Vo ar, fat, any sug contain ium or d o rol, s choleste e of the nd is on irits carbs, a e ri alo sp lowest-c ble. availa
52 Easy Food
FUN F Vodka n ACT ever fre ezes due to its high alcohol content , so kee p it the free zer for n in icely chilled d rinks ev ery time!
Other uses:
• Vodka is a fantastic replacement for water when making pastry. It allows you to add more liquid to your dough, making it easier to roll, while still limiting the gluten development that can make your dough tough. As the crust bakes, most of the ethanol vaporises into the air, leaving a crust that’s flaky and tender with no alcoholic flavour. • When working with fondant, vodka makes a good glue. • Try cooking with vodka, as in the famous “penne alla vodka,” made with vodka, penne, heavy cream, crushed tomatoes and onions. • A spray bottle full of even the cheapest vodka can clean practically everything in your home. It makes a great streak-free glass cleaner, can disinfect your mattress (just spray and allow to air-dry), will deodorise smelly shoes or bins, works wonders on soap scum in the bathroom and is perfect for giving chopping boards a thorough clean.
MAY 2018
larder luck vodka
The Moscow mule Makes 1 This classic cocktail is delicious and refreshing, but also beautifully simple, using just a few ingredients. ½ a lime Ice cubes 60ml vodka 120-180ml good-quality ginger beer, chilled, to taste
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1 Squeeze the lime wedges into a tall, slim glass (or a copper mug, if you’ve got one). Drop in the squeezed-out lime pieces. 2 Add a handful of ice cubes and pour over the vodka. Top up with the chilled ginger beer to taste. Per Serving 178kcals, 0g fat (0g saturated), 12.7g carbs (11.1g sugars), 0.1g protein, 0.1g fibre, 0.001g sodium
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Easy Food 53
54 Easy Food
MAY 2018 2017
step-by-step
HOW TO MAKE‌
frozen chocolate bananas Frozen chocolate bananas Makes 8
1
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4 large bananas 8 popsicle sticks 350g dark chocolate 3½ tbsp coconut oil 200g toppings of choice (chopped nuts, toasted coconut or sprinkles) 1 Cut the bananas in half widthways and push a popsicle stick into the cut end of each half. 2 Line a baking tray with parchment paper, place the bananas on top and place in the freezer for about one hour until the bananas are frozen solid. 3 Place the chocolate and coconut oil in a small microwave-safe bowl. Microwave on medium power, removing to stir every 30 seconds, just until all the chocolate is melted and smooth. Set aside to cool. 4 Place the toppings into bowls. 5 When the bananas are frozen, dip them into the cooled chocolate and coat on all sides. Let any excess chocolate drip off. 6 Dip into the toppings to coat. 7 Place each coated banana back onto the parchment-covered baking tray. Return to the freezer immediately once all the bananas have been coated. 8 Once frozen, transfer the bananas to a sealable bag and store in the freezer. Per Serving 388kcals, 25.6g fat (13.2g saturated), 37.5g carbs (24.6g sugars), 6g protein, 3.8g fibre, 0.082g sodium
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Easy Food 55
THE COOKCENTRE COLLECTION. To find out more about the collection of range cookers from Belling, please contact Glen Dimplex Ireland on t: 00 353 1 842 4833 e: salesireland@glendimplexireland.com w: www.glendimplexireland.com
Belling range Cookcentre 290x206 April 2018.indd 1
19/04/2018 10:37
what 's for dinner? 58-79
FEEDING YOUR FAMILY, MADE EASY!
IN THIS SECTION
WEEKLY MENU PLANNER, p58
Keep it simple, keep it quick with our whole week's worth of tasty family meals
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SUMMER LOVIN', p70
These summery lamb recipes are perfect for al fresco dining
15 WAYS WITH FRESH FISH, p77 Tasty new ways to include fresh salmon, hake and sea bass in your everyday diet
Easy Food 57
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
58 Easy Food
MAY 2018
what's for dinner? weeknight meals
Monday Courgette and corn fritters Serves 4 6 eggs 2 x 198g tins of sweetcorn, drained 4 spring onions, finely chopped 100g courgette, grated, water squeezed out Pinch of cayenne pepper (optional) 30g Parmesan, grated 100g self-raising flour 80ml milk Salt and black pepper 2 tbsp vegetable oil To serve: Salsa Mixed leaves
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1 Crack two eggs into a large bowl and beat well. Add the sweetcorn, spring onions, courgette, cayenne, Parmesan, flour, milk and some salt and black pepper. 2 Heat the oil in a large pan over a mediumhigh heat. Working in batches to avoid crowding the pan, ladle in burger-sized portions of the batter and cook for 2-3 minutes per side until golden-brown on both sides; you should have enough to make eight fritters. Keep warm on a plate tented with foil. 3 Fry or poach the remaining four eggs until cooked to your liking. 4 Place two fritters on each serving plate and add a fried or poached egg, some salsa and a generous handful of mixed leaves.
Meat-f ree Monday
Per serving: 419kcals, 17.5g fat (5.1g saturated), 51.5g carbs (7.2g sugars), 19.5g protein, 5.5g fibre, 0.239g sodium
Easy Easy Food Food 59 57
Tuesday Roasted chicken Caesar salad Serves 4 2 tbsp olive oil, plus extra for greasing Salt and black pepper 4 chicken fillets 50g Parmesan, grated 80g breadcrumbs 2 tbsp fresh parsley, chopped 2 garlic cloves, chopped 2 romaine lettuces, halved lengthwise 4 anchovy fillets packed in oil, drained and chopped, plus 1 tbsp of their oil
To serve: 1 lemon, cut into 8 wedges 1 Preheat the oven to 230°C/210˚C fan/gas mark 8. Line a large rimmed baking tray with tin foil and grease lightly with olive oil. Season the chicken fillets and place on the prepared baking tray. 2 In a bowl, combine the Parmesan, breadcrumbs, olive oil, parsley and garlic. Season with salt and pepper. Pat the mixture onto the chicken and place in the oven for 10-12 minutes until the crumb coating begins to turn golden. 3 Drizzle the heads of lettuce with the
anchovy oil and season with salt and pepper. Remove the tray from the oven and add the romaine. Return to the oven for another 6-8 minutes until the chicken is completely cooked and the lettuce is just browned at edges. 4 Divide among serving plates. Scatter the anchovies over the lettuce and drizzle with Caesar dressing. Serve with lemon wedges for squeezing over. Per serving: 514kcals, 25.2g fat (6.4g saturated), 23.6g carbs (4g sugars), 48.3g protein, 2.7g fibre, 0.58g sodium
MAKE IT YOURS: Don’t like anchovies? Leave them out and substitute extra virgin olive oil for their oil.
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MAY 2018
what's for dinner? weeknight meals
Wednesday Spaghetti with bacon, tomatoes and corn
To serve: Rocket
Serves 4
1 Bring a large pot of salted water to a boil over a high heat and cook the pasta according to the package instructions. 2 Place the bacon in a large pan over a medium heat and cook for 4-5 minutes until golden and crisp, stirring occasionally. 3 Add the shallot, garlic and some salt and pepper. Cook for two minutes, stirring. 4 Drain the spaghetti when cooked, reserving about one cup of the cooking water. 5 Add the drained pasta, tomatoes and corn into the pan with the bacon and turn the heat
320g spaghetti 100g streaky bacon, finely chopped 1 shallot, finely chopped 3 garlic cloves, crushed Salt and black pepper 2 ripe tomatoes, chopped 1 x 198g tin of sweetcorn, drained Juice of ½ lime 60g Parmesan, grated, plus extra to serve 1½ tbsp extra-virgin olive oil
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to medium. Add about half of the reserved cooking water and stir until the pasta is coated and looks glossy, adding a splash extra if needed. Season generously with salt and pepper. Remove the pan from the heat and add the lime juice and Parmesan. Drizzle in the olive oil. Taste and add extra seasoning or lime juice, if needed. 6 Divide between serving bowls and top with fresh rocket and some extra Parmesan. Per serving: 660kcals, 35.8g fat (8.8g saturated), 62.6g carbs (4.1g sugars), 26.4g protein, 2.9g fibre, 0.791g sodium
Easy Food 61
Thursday Turkey pittas with cumin carrots Serves 4 500g pack turkey mince 1 heaped tbsp harissa Small bunch of fresh coriander, finely chopped ½ a red onion, grated 1 garlic clove, crushed Salt and black pepper 3 tbsp olive oil 3 carrots, cut into matchsticks 1 tsp ground cumin
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To serve: 4 large wholemeal pitta breads, lightly toasted and cut open 4 tbsp hummus Cucumber, sliced Red onion, thinly sliced Mixed leaves 1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. In a large bowl, combine the turkey mince, harissa, coriander, grated onion, garlic and some seasoning. Shape into 8-10 small burger patties. 2 Heat two tablespoons of the oil in a large pan over a medium-high heat and brown the turkey burgers on both sides, working in batches to avoid crowding the pan.
3 Transfer the burgers to a baking tray and place in the oven for another 8-10 minutes or until cooked throughout, turning halfway. 4 Wipe out the pan with a ball of kitchen paper, add the remaining oil and return to a medium heat. Add the carrots, cumin and some salt and pepper. Cook for 5-6 minutes until just tender. 5 Spread the insides of the pittas with hummus, then stuff with the turkey burgers, carrots and some sliced cucumber and red onion. Serve with mixed leaves. Per serving: 558kcals, 27.2g fat (4.2g saturated), 39.2g carbs (6.1g sugars), 42.5g protein, 6.7g fibre, 0.306g sodium
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MAY 2018
what's for dinner? weeknight meals
Friday
Duck with stir-fried cabbage and noodles Serves 4 3 nests of medium egg noodles 1 tbsp sesame oil 4 duck breasts For the cabbage: 2 tbsp sesame oil 1 head of Savoy cabbage, cored and shredded 2 garlic cloves, crushed Salt and black pepper 4cm piece of ginger, grated 1 tsp dried chilli flakes Juice of 1 lime
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1 Bring a large pan of water to a boil and cook the noodles according to the package instructions. Drain well, toss to coat in the sesame oil and set aside. 2 Use the tip of a knife to slash the skin on the duck breasts in a criss-cross pattern, being careful not to cut into the meat. 3 Place the duck breasts in a large, cold pan, skin side-down. Place the pan over a high heat and cook for 5-6 minutes until the skin is lightly golden. Flip the duck over and cook on the other side for 2-3 minutes. 4 Transfer the duck to a baking dish and place in the oven for 20 minutes or until cooked to your liking. When cooked, transfer to a plate, tent loosely with foil and allow to rest for 10 minutes. 5 Drain away the duck fat from the pan. Add
the sesame oil and return the pan to a mediumhigh heat. 6 Add the cabbage and cook for 1-2 minutes until it just begins to wilt. Add the garlic and season generously with salt and black pepper. Cook for one minute, stirring. 7 Add the ginger and chilli flakes and cook for one minute longer. Add the noodles and stir-fry for two minutes, tossing everything together. Squeeze over the lime juice and divide the cabbage and noodle mixture between serving plates. 8 Slice the duck breasts on the diagonal and place on top of the cabbage. Serve immediately. Per serving: 497kcals, 18.1g fat (1.9g saturated), 41.9g carbs (8.5g sugars), 42.7g protein, 10.7g fibre, 0.236g sodium
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Easy Food 63
Saturday
Lamb chops with couscous salad and lemon yoghurt Serves 4 120g Greek yoghurt Zest and juice of 2 lemons 250ml chicken stock 200g couscous 1 carrot, grated Large handful of fresh parsley, chopped 60ml olive oil Salt and black pepper 8 lamb chops 1 large onion, thinly sliced 3 garlic cloves, crushed 2 tsp cumin ½ tsp cayenne pepper 2 tbsp red wine
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1 In a small bowl, combine the yoghurt with the zest and juice of one of the lemons. Set aside until ready to serve. 2 Bring the stock to a boil in a saucepan over a high heat. Remove the pan from the heat and add the couscous. Stir to combine. Cover the pan and let it sit for 10 minutes. If the couscous hasn't absorbed the water or is still crunchy, cover and let it sit for a few more minutes. 3 Gently fluff the cooked couscous with a fork. Add the carrot, parsley, two tablespoons of olive oil and the zest and juice of the second lemon. Season, stir to combine and set aside. 4 Season the lamb chops on both sides. Heat one tablespoon of oil in a large pan over a high heat and cook the lamb chops for 3-4
minutes per side or until cooked to your liking. Remove to a plate, tent loosely with foil and allow to rest for 10 minutes. 5 Heat the remaining tablespoon of oil in the same pan over a medium-high heat and cook the onion for 6-8 minutes until nicely browned. Add the garlic, cumin, cayenne and some salt and black pepper and cook for another 1-2 minutes, stirring. Add the red wine and allow to bubble for 1-2 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. 6 Divide the couscous among four serving plates and add the lamb chops and spiced onions. Serve with the lemon yoghurt. Per serving: 918kcals, 60.7g fat (22.4g saturated), 49g carbs (3.4g sugars), 41.1g protein, 4.8g fibre, 0.323g sodium
MAY 2018
Dessert Lemon posset Serves 6 300ml double cream 140g caster sugar Zest and juice of 1 lemon To serve: 60g dark chocolate, grated 1 Warm the cream and sugar in a large saucepan over a medium heat and stir until
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the sugar has dissolved. Turn the heat up slightly and bring to a boil. 2 Allow to bubble for three minutes, then remove from the heat. Leave to cool for two minutes, then stir in the lemon juice. Leave to cool in the pan for 15 minutes. 3 Pour the posset into ramekins or glasses and chill for at least three hours. 4 Serve topped with the grated chocolate. Per serving: 317kcals, 21.8g fat (13.8g saturated), 30.8g carbs (28.7g sugars), 1.9g protein, 0.4g fibre, 0.028g sodium
Easy APRIL Food 2018 65
Sunday
Spicy baked fish with lemon butter sauce Serves 4 4 chunky fish fillets, e.g. hake, cod, salmon or sea trout 50g butter, melted Juice of 1 lemon 2 shallots, very finely chopped 1 large garlic clove, crushed ½ tsp paprika ½ tsp dried chilli flakes Salt and black pepper 1 tbsp capers, rinsed To serve: Baked potatoes
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what's for dinner? weeknight meals
1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. 2 Grease a baking dish with oil or butter and add the fish in a single layer. 3 In a jug, whisk together the melted butter, lemon juice, shallots, garlic, paprika, chilli flakes and some salt and black pepper until well blended. Stir in the capers. Pour the sauce evenly over the fish. 4 Bake for 20-25 minutes until the fish is just cooked. 5 Serve immediately with baked potatoes and some of the remaining sauce spooned over the fish. Per serving: 244kcals, 12g fat (6.9g saturated), 1.5g carbs (0.2g sugars), 32.9g protein, 0.2g fibre, 0.326g sodium
MAY 2018
what's for dinner? weeknight meals
Dessert
Peach and almond tart Serves 6-8 Plain flour, for dusting 1 x 320g sheet of puff pastry 120g butter, at room temperature 90g golden caster sugar, plus 1 tsp extra for sprinkling 120g ground almonds 1 medium egg Zest of 1 lemon 4 just-ripe peaches, halved, pitted and thinly sliced 30g flaked almonds 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Line a large baking tray with parchment paper. 2 On a lightly floured surface, roll out the pastry. Use the tip of a sharp knife to score a border about 1cm from the edge, being careful not to cut all the way through. Transfer the pastry to the prepared baking tray. 3 Bake for 12-15 minutes until lightly puffed and golden. Remove from the oven and gently
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push the centre down with the back of a large spoon so that you have a flat base with a raised border. 4 In a bowl, beat together the butter, sugar, ground almonds, egg and lemon zest. Spread the mixture evenly over the pastry, leaving the border free. 5 Top with the peach slices, neatly overlapping. Sprinkle over the remaining sugar and the flaked almonds. Bake for 30 minutes. 6 Reduce the oven temperature to 180˚C/160˚C fan/gas mark 4. Cover the tart with tin foil and cook for a further 35-40 minutes or until golden brown and set in the centre. Cool on a wire rack, then slice and serve. Per serving: 509kcals, 37.5g fat (12.5g saturated), 38.6g carbs (17.7g sugars), 8.2g protein, 3.8g fibre, 0.194g sodium
Easy Food 67
Loose ends • Use leftover garlic bulbs to make roasted garlic. Preheat your oven to 200˚C/180˚C fan/gas mark 6. Peel and discard the papery outer layers of the garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut about ½cm off the top, exposing the individual cloves. Place in a baking dish, cut side up, and drizzle with olive oil, using your fingers to rub the oil over all the exposed garlic cloves. Cover the bulb
68 Easy Food
with tin foil. Bake for 30-35 minutes, or until soft. When cooled, use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Spread over baguette and enjoy as is, or mash with a fork and use for cooking. • If you’re making the lamb chops, make extra couscous and enjoy it for lunch the next day with some tinned tuna. Add some leftover flaked almonds for some extra protein and crunch.
• Use one bunch of fresh parsley to make both the couscous salad and the Caesar salad. Similarly, one block of Parmesan should do you for the fritters, Caesar salad and spaghetti. • Pick up some smoked salmon and brown bread and add capers, lemon juice and red onion for a posh lunch. • Use extra peaches to make the decadent dessert on p.37.
MAY 2018
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• TRIED AND TESTED RECIPES • COOK-ALONG VIDEOS • TIPS FROM OUR TEST KITCHEN • FOOD NEWS • COMPETITIONS
EF130_069_Easy Food website Ad.indd 67
19/04/2018 17:11
S UMME R
lovin These summery lamb recipes are perfect for al fresco dining
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MAY 2018
19/04/2018 17:25
what’s for dinner? lamb
Mustard-glazed lamb cutlets with summer salad Serves 4 8 lamb cutlets, well trimmed 1½ tbsp Dijon mustard 3 tbsp brown sugar Salt and freshly ground black pepper For the salad: 100g soy beans or peas, cooked and cooled 250g cherry tomatoes, halved 4 green onions, thinly sliced 1 small red onion, peeled and thinly sliced 2 nectarines, stones removed, cut into thin wedges 1 avocado, peeled and cut into wedges Zest and juice of 1 lime 4 tbsp extra-virgin olive oil Handful of mint leaves, chopped To serve: Steamed new potatoes 1 Heat a barbecue or the grill. Coat the cutlets first in the mustard and then in the brown sugar. Season with a little salt and pepper. Cook for 3-4 minutes on each side. 2 In a large bowl, mix together the beans or peas, cherry tomatoes, scallions, red onion, nectarines, avocado and most of the mint leaves. Whisk together the lime zest, juice and olive oil. Add the dressing to the salad and mix gently. Season with salt and black pepper. Scatter the reserved mint leaves over the salad. 3 Serve the cutlets with the salad and steamed new potatoes. Per Serving 532kcals, 34.6g (28.3g saturated), 28.3g carbs (16.7g sugars), 30.7g protein, 8.1g fibre, 0.32g sodium
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and Recipes courtesy images ia. of Bord B li e d cious For more isit r lamb, v ideas fo rdbia.ie www.bo
Harissa lamb burgers with tzatziki Serves 4 400g lean lamb mince 1 tbsp harissa paste, plus extra for topping 1 garlic clove, crushed Juice of ½ a lemon 2 tbsp fresh mint, chopped Salt and freshly ground black pepper 1 tbsp oil For the tzatziki: 150g Greek-style natural yoghurt 2 garlic cloves, crushed ¼ of a cucumber, seeded and finely diced Juice of ½ a lemon 2 tbsp fresh mint, chopped To serve: 4 bread rolls, cut in half and lightly toasted Salad leaves
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1 First, make the tzatziki. Mix together the yoghurt, garlic, cucumber, lemon juice and chopped mint. Season to taste and refrigerate until needed. 2 Place the mince, harissa paste, garlic, lemon juice, mint leaves, salt and pepper in a bowl and mix well to combine. With damp hands shape the mixture into four burgers. 3 Heat the oil in a large frying pan over a medium heat and cook the burgers for 4-5 minutes on each side or until cooked to your liking. You can also cook the lamb burgers on the barbecue. 4 Put some salad leaves on the bottom half of each roll and top with a burger. Spoon over some tzatziki and top with a little extra harissa paste. Per Serving 558kcals, 13.2g fat (5.3g saturated), 79.9g carbs (4.1g sugars), 28.4g protein, 3g fibre, 1.389g sodium
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EF130_070-076_lamb.indd 72
MAY 2018
19/04/2018 17:25
what’s for dinner? lamb
Lamb koftas with cherry tomato and cucumber salad Serves 4-6 For the koftas: 500g lean lamb mince 1 tsp ground cumin 1 tsp ground coriander 2 green onions, finely chopped 1 red chilli, deseeded and finely chopped 1 tbsp mint leaves, crushed 1 tbsp coriander leaves, chopped 30g breadcrumbs 1 egg Salt and black pepper 1 tbsp rapeseed or olive oil For the salad: 500g cherry tomatoes, quartered 1 cucumber, peeled, halved, seeded and thinly sliced Juice of ½ a lime 1 tbsp olive oil 1 tsp ground cumin A handful of rocket heaves For the hummus: 1 x 400g tin of chickpeas, drained and rinsed 1 tbsp light tahini 2 tbsp olive oil Juice of 1 lemon 1 garlic clove, crushed 1 tsp ground cumin To serve: 4 pittas, warmed 1 Place all the ingredients for the koftas, except for the oil, in a large bowl and mix well. With damp hands, shape them into meatballs the size of a walnut. Place on a tray in the fridge to rest. 2 Place the tomatoes, cucumber, lime juice, oil, cumin and rocket leaves in a bowl. Mix well and season with salt and black pepper. 3 To make the hummus, place all the ingredients in a food processor and whizz until smooth. Taste and season. If you like it a thinner consistency add a few tablespoons of water. 4 Heat the oil in a large frying pan over a high heat. Cook the koftas in batches, turning occasionally, for 6-8 minutes or until golden and cooked through. 5 Serve the lamb koftas with the salad, hummus and pitta breads. Per Serving 605kcals, 23.6g (8g saturated), 66.5g carbs (10.3g sugars), 34.7g protein, 15.5g fibre, 0.074g sodium
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Easy Food 73
19/04/2018 17:26
Citrus marinated lamb chops with Moroccan tomato salad Serves 4 4 lamb chops or steaks 1 lemon, zest and juice 1 orange, zest and juice Pinch of cinnamon 3 tbsp garlic-infused olive oil For the tomato salad: 6 tomatoes, deseeded and chopped ½ red onion, peeled and chopped 2 tbsp flat-leaf parsley, chopped 2 tbsp mint, chopped 1 tsp cumin powder 1 lemon, juice only 4 tbsp extra-virgin olive oil Salt and black pepper 1 Put one tablespoon of both the orange and lemon zests, the lemon juice and juice of half the orange into a dish and add the cinnamon and garlic olive oil. Mix together and coat the lamb chops all over with the marinade. Cover and leave to marinate for at least 30 minutes. 2 Mix together the tomatoes, red onion, parsley, mint, cumin, juice from the second lemon, olive oil and seasoning. 3 Heat the barbecue or grill. Drain the lamb chops and remove any excess marinade. Cook on the griddle or barbecue for 3-4 minutes on each side on a medium heat. Leave to rest for two minutes. Serve with the tomato salad and bread.
Per Serving 595kcals, 51.1g (14.6g saturated), 14.5g carbs (9.8g sugars), 21.4g protein, 4g fibre, 0.077g sodium
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74 Easy Food
MAY 2018
cooking for fun peanut butter what’s for dinner? lamb
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Easy Food 75
Butterfly leg of lamb with a herb crust and salsa verde Serves 8 1 x 2.5-3kg leg of lamb, boned, well trimmed and butterflied For the herb crust: 2 tbsp fresh thyme, chopped 2 tbsp fresh rosemary, chopped 2 tbsp fresh parsley, chopped 3 garlic cloves, crushed 1 tbsp Dijon mustard Zest and juice of 1 lemon Salt and black pepper 2 tbsp olive oil For the salsa verde: 2 anchovy fillets 1 tbsp Dijon mustard 4 garlic cloves, crushed 4 tbsp fresh parsley, chopped 4 tbsp fresh mint, chopped 4 tbsp chives, chopped 1 tbsp capers, drained 1 tbsp fresh lemon juice Salt and black pepper 120ml extra-virgin olive oil To serve: Steamed baby potatoes Roasted cherry tomatoes 1 Preheat the oven to 220ËšC/200ËšC fan/ gas mark 7. Place the lamb skin side-up in a roasting tin. Put the ingredients for the herb crust in a small bowl and mix well. Spoon the mixture over the lamb. Place in the oven and roast for 40 minutes. 2 Put all of the ingredients for the salsa verde, except the oil, into a blender. Turn on and gradually add the oil. 3 When the lamb is cooked, transfer it to a carving board, then leave to rest in a warm place for 10 minutes. 4 Carve the lamb and serve with the salsa verde, some steamed baby potatoes and roasted cherry tomatoes. Per Serving 503kcals, 30.8g (7.4g saturated), 1.9g carbs (0.1g sugars), 53.4g protein, 1g fibre, 0.236g sodium
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76 Easy Food
MAY 2018
5
larder luck fish
15 WAYS WITH… FRESH FISH
ways with
SALMON
PAN-SEARED SALMON WITH TOMATOES AND SPINACH Serves 4 Heat 2 tbsp olive oil in a large pan over a medium-high heat. Season 4 salmon fillets and place in the pan, skin-side up. Cook for 7-8 minutes or until browned and cooked three quarters of the way through. Flip over and cook for two minutes longer. Transfer to a plate, tent loosely with foil and set aside. Add a knob of butter to the same pan and melt over a medium heat. Add 3 crushed garlic cloves and cook for one minute. Add 200g halved cherry tomatoes and season. Cook for 1-2 minutes until soft. Stir in 150g baby spinach and cook until it begins to wilt. Stir in 100ml light cream, 30g grated Parmesan cheese and 2 tbsp chopped fresh basil.
brushing with the marinade halfway through. Place on serving plates, drizzle over any remaining glaze and scatter with chopped fresh coriander..
SALMON FISH FINGERS Serves 4 Preheat the oven 220°C/200°C fan/gas mark 7. Cut 500g centre-cut skinless salmon fillet in half across the width, then cut each half into six equal-sized fingers down the length. Sift 50g plain flour into a shallow bowl, beat 2 eggs in a second and place 120g breadcrumbs in a third. Season each with salt and pepper. Dredge the salmon fingers in the flour, then dip in the egg and finally into the breadcrumbs, pressing to coat evenly. Grease a large baking tray with oil and arrange the fish fingers on top. Bake for 8-10 minutes, turning halfway through, until golden and cooked through. Serve the salmon fish fingers with lemon wedges for squeezing.
SALMON SPAGHETTI WITH LEMON AND CREAM
GREEN CURRY SALMON Serves 4 Heat 2 tsp coconut oil in a large pan over a medium heat. Add 4 tbsp Thai green curry paste and cook for 1-2 minutes. Add 1 x 400ml tin of coconut milk and whisk until the mixture is smooth and comes to a simmer. Add 2 tsp brown sugar, 1 tbsp fish sauce and the juice of 1 lime. Bring to a simmer, stirring. Add 4 salmon fillets in a single layer. Turn the heat to low, cover and simmer for five minutes. Turn the salmon over, cover again and cook for two minutes. Add 200g mangetout around the salmon, submerging in the liquid. Cover again and cook for 2-3 minutes. Remove from the heat. Transfer the salmon to warmed shallow bowls. Stir 3 chopped spring onions and a handful of chopped fresh coriander into the curry sauce. Spoon the sauce and mangetout around the salmon and serve immediately with rice and lime wedges.
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Bring to a simmer, then turn the heat to low and cook for 2-3 minutes. Return the salmon to the pan and heat through for 3-4 minutes. Spoon the sauce over each fillet and serve with mashed potato.
STICKY HONEY AND LIME SALMON Serves 4 In a shallow dish, whisk together 1 tbsp olive oil, 4 tbsp honey, the zest and juice of 1 lime and 2 crushed garlic cloves. Add 4 salmon fillets, skin side up. Cover and place in the fridge for 30 minutes. Turn the grill on to a medium heat. Place the salmon skin side down on a baking tray lined with foil, reserving the marinade. Melt a knob of butter in a pan over a medium heat. Add 2 tsp brown sugar and stir until dissolved, then stir in the remaining marinade. Allow to bubble and reduce for 3-4 minutes until thick and sticky. Brush the warm marinade over the salmon then grill for 8-10 minutes or until cooked to your liking,
Serves 4 Cook 300g spaghetti according to package instructions. Heat 2 tbsp olive oil in a large pan over a medium-high heat. Season 4 salmon fillets and add to the pan, skin side down. Cook for 3-4 minutes until the skin is crispy. Turn the salmon over and add 1 sliced onion and a knob of butter. Cook for 2-3 minutes, then transfer the salmon to a chopping board. Add 2 crushed garlic cloves to the pan and cook for one minute. Add 30ml white wine and bubble for a minute, scraping any sticky bits from the bottom of the pan with a wooden spoon. Add 80ml cream and allow to heat through. Remove the skin from the salmon and break the fish into chunks. Return the salmon to the pan and add the zest of 1 lemon. Add 150g frozen peas and 2 spiralised courgettes to the spaghetti for the last minute of cooking, then drain the pasta, reserving some of the cooking water. Add the spaghetti, peas and courgette to the pan. Add a splash of cooking water and the juice of 1 lemon and toss to coat. Season with plenty of black pepper and serve.
Easy Food 77
HAKE WITH LEMON AND PARSLEY CLAMS Serves 4 Season 4 hake fillets on both sides. Heat 2 tbsp olive oil in a large pan with a medium-high heat. Add 4 crushed garlic cloves and 1 sliced onion. Cook for two minutes, stirring. Add the hake, skin side down, and cook for 4-5 minutes, then flip over. Add 250ml white wine, 4-5 slices of lemon, 400g fresh clams and a large handful of chopped fresh parsley. Cook for three minutes, then remove the hake from the pan and transfer each one to a plate. Cook the clams for another 2-3 minutes or until they have all opened, then squeeze over the juice of 1 lemon. Divide the clams amongst the serving plates and pour over the remaining sauce in the pan. Garnish the dish with extra parsley and serve with crusty bread.
HAKE IN PISTACHIO CRUMBS Serves 4 Remove 50g pistachio nuts from their shells and whizz in a blender to form fine crumbs. Place the pistachio crumbs on a plate. Season 4 hake fillets with salt and pepper and squeeze over some lemon juice, then roll to coat in the crumbs. Heat 2 tbsp olive oil in a large pan over a medium-high heat. Add the hake and cook for 4-5 minute son one side until golden brown, then flip over and cook the other side for 2-3 minutes.
HAKE WITH CHORIZO AND CHICKPEAS Serves 4 Heat 2 tsp olive oil in a pan over a medium-high heat and cook 180g chopped chorizo for 3-4 minutes until it starts to release its oils. Make space and nestle in 4 hake fillets, skin side down. Add 40ml white wine and cover with a lid so that the fish steams for 2-3 minutes. Add 1 x 400g tin of chopped tomatoes around the fish and cover again. Cook for another 4-5 minutes or until the fish is completely cooked through. Stir in 1 x 400g tin of chickpeas and warm through. Serve with baby boiled potatoes.
78 Easy Food
HAKE TACOS Serves 4 In a bag, combine the juice of 1 lime, 1 crushed garlic clove, tsp ground cumin, tsp chilli powder, 1 tbsp vegetable oil and some salt and pepper. Add 4 hake fillets, seal the bag and squash with your hands to coat the fish in the marinade. Place in the fridge for 15-20 minutes. Shred a small head of red or white cabbage and place in a large bowl with 1 sliced red onion and 4 tbsp chopped fresh coriander. Add 1 tbsp oil, the juice of 1 lime and some salt and pepper. Toss to combine and set aside. Preheat the oven to 200°C/180°C fan/gas mark 6.
5 ways with
HAKE
Transfer the fish to a baking dish, skin side down, and bake for 15 minutes or until completely cooked through. Flake the fish and serve with the slaw and some warmed corn tortillas, with your favourite sauce.
HAKE, CORN AND POTATO CHOWDER Serves 4 Heat 1 tbsp olive oil in a large pan over a medium-high heat and cook 4 streaky bacon rashers for 5-6 minutes until crisp. Transfer to a plate lined with kitchen paper and set aside. In the same pan, cook 3 chopped spring onions and 1 crushed garlic clove for two minutes. Add 2 tbsp plain flour and cook for two minutes, stirring constantly. Peel 2 medium potatoes and chop into 1cm cubes. Add to the pan along with 500ml milk, 450ml vegetable stock, 2 tsp fresh thyme leaves and some salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Chop 300g hake into bitesized pieces, then add to the pan along with 1 x 198g tin of sweetcorn and the reserved bacon. Simmer for five minutes. Stir in 50ml cream and heat through gently for 2-3 minutes. Ladle into bowls and serve.
MAY 2018
larder luck fish
QUICK ASIAN SEABASS Serves 4 Season 4 seabass fillets with salt and pepper. Heat 1 tbsp olive oil in a large heavy-based pan over a medium-high heat. Add the fish, skin-side down, and cook for five minutes or until the skin is very crisp and golden and the fish is almost cooked through. Flip the fish over and cook for 30 seconds. Transfer to a serving plate and keep warm. Heat another 1 tbsp oil in the same pan and cook 1 grated 3cm piece of ginger, 3 thinly sliced garlic cloves, 3 finely sliced spring onions and 2 sliced red chillies for two minutes. Remove from the heat and stir in 1 tbsp soy sauce. Spoon the mixture over the fish to serve.
SEA BASS WITH COCONUT CURRY SAUCE Serves 4 Heat 1 tbsp coconut oil in a heavybased pan over a medium heat. Add 1 sliced onion, 4 crushed garlic cloves and 4 tsp curry powder. Cook for 4-5 minutes, stirring frequently, until the onions are soft and translucent. Add 2 x 400g tins of coconut milk and 100ml vegetable stock and bring to a boil. Turn the heat to medium-high and simmer for 20 minutes until reduced to a sauce-like consistency. Add 2 sliced carrots and simmer for three minutes. Keep the curry sauce warm over a low heat. Turn the grill on to a high heat. Place 4 sea bass fillets on a baking tray and season with salt and pepper. Cook under the grill for 7-8 minutes until just cooked through. Place a fillet on each of four serving plates, add some rice and spoon the sauce over everything. Sprinkle with chopped spring onions.
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SEA BASS WITH LEMON AND CAPER LINGUINE Serves 4 In a large bowl, combine 4 tbsp extravirgin olive oil, 2 tbsp lemon juice, 2 tbsp drained capers, a pinch of cayenne pepper and 2 tbsp chopped fresh parsley leaves. Transfer two tablespoons of the mixture to a small bowl. Bring a large saucepan of salted water to a boil and cook 320g linguine according to package instructions. Pat 4 sea bass fillets dry with kitchen paper and season with salt and pepper. Heat 2 tsp vegetable oil in a pan over a medium-high heat and cook the sea bass, skin side down, for 3-4 minutes until the skin is golden.
Flip the fish over and cook for another 30 seconds until just cooked through. When the pasta is cooked, toss it in the large bowl with the lemon caper mixture, then divide between bowls. Top with the sea bass and drizzle each with a little of the reserved lemon caper mixture.
MEDITERRANEAN SEA BASS Serves 4 In a small bowl, combine ½ tbsp dried coriander, 1 tsp paprika, 1 tsp ground cumin and ½ tsp black pepper. Set aside. In a large pan, heat 2 tbsp olive oil over a medium-high heat. Deseed and slice 1 red and 1 green pepper. Add to the pan along with 3 chopped shallots and 4 crushed garlic cloves. Season with salt and one teaspoon of the spice mixture. Cook for 5-6 minutes, stirring regularly. Turn the heat to low and stir in 10 pitted and chopped Kalatama olives. Pat 4 sea bass fillets dry with kitchen
and season with the remaining spice mixture on both sides. Heat 4 tbsp olive oil in a heavy-based pan over a medium-high heat and cook the sea bass, skin side down, for 3-4 minutes until the skin is golden. Flip the fish over and cook for another 30 seconds until just cooked through. Remove from the heat and squeeze over some lemon juice. Serve the fish immediately with the vegetables spooned over the top and some crispy potato cubes.
SEA BASS WITH SALSA VERDE Serves 4 In a blender, combine 8 tinned anchovy fillets with 2 garlic cloves and 2 tbsp drained, rinsed capers. Whizz to a paste. Add 2 tsp dry mustard powder, 3 tbsp lemon juice and a generous crack of black pepper. Whizz to combine. Add 180ml olive oil, 4 tbsp chopped fresh parsley and 2 tbsp chopped fresh basil. Whizz again to combine well, then season to taste. Turn the grill on to a high heat. Line a baking tray with tin foil. Brush 4 sea bass fillets on both sides with olive oil and place on the tray, skin side down. Season with salt and black pepper, then cook under the hot grill for 6-7 minutes or until just cooked through, turning halfway. Serve immediately with the salsa verde, some baby boiled potatoes and some lemon wedges for squeezing.
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The team behind the magazine chooses our all-time favourite Easy Food recipes
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PICK A SIDE, p92 When it comes to French toast, are you sweet or savoury?
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EASY FOOD ALL-STARS The team behind the magazine chooses our all-time favourite Easy Food recipes
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MAY 2018
19/04/2018 17:27
cooking for fun Easy Food favourites C A R O L I N E EDITOR
G R AY
Having the test kitchen in the office means that we’re lucky enough to sample a bit of everything that makes the pages of Easy Food. That being said, it’s no small feat to choose just one of the treats that has been brought to life in the Easy Food kitchens. This traybake from issue 114 always beckons me back, though, as it combines two of my all-time favourite treats: brownies and s’mores. The saltiness from the base is offset with the moreish chocolate and sticky marshmallow meringue topping. Heaven for a sweet tooth.
EASY FOOD ISSUE 114
Bonus! PERFECTLY-BALANCED MEALS FOR EVERYDAY HEALTHY EATING
• MARVELOUS MERINGUE DESSERTS • FRESH BERRY RECIPES • CLEVER USES FOR PASTA, RICE AND QUINOA • FLAVOURSOME YOGHURT TOPPINGS • PROSECCO COCKTAILS •
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For the meringue topping: 3 large egg whites 150g caster sugar ¼ tsp cream of tartar 1 tsp vanilla extract
Weekly menu planner One-pan dinners Light desserts
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For the brownie filling: 100g butter, cubed 120g dark chocolate, chopped 200g caster sugar 2 tsp vanilla extract 2 large eggs, at room temperature 60g plain flour
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For the base: 300g Digestive biscuits, finely crushed 130g butter, melted 1½ tbsp light brown sugar
BRIGHT SUMMER MEALS
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Easy ideas for junior bakers
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R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
UK £2.90
AUGUST 2016
Serves 8-12
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm square baking tin with parchment paper, leaving some excess hanging over the sides. 2 Stir together the crushed biscuits, butter and brown sugar until combined. Press into the bottom of the tray so it forms an even layer. Bake for 8-10 minutes until just browned. Set aside and leave to cool. 3 Combine the cubed butter and chopped chocolate in a bowl set over a saucepan of gently simmering water (make sure the bottom of the bowl does not touch the water). Stir until melted, then remove from the heat. 4 Stir in the sugar and vanilla, then beat in the eggs until smooth. 5 Stir in the flour until just incorporated. 6 Pour over the biscuit base and smooth the top. Bake for 20-25 minutes until the edges are just set and a skewer inserted into the centre comes out mostly clean. Leave the base to
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TRIED & TESTED RECIPES
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S’mores brownies
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cool completely. 7 Beat the egg whites and sugar with an electric whisk in a clean, dry mixing bowl until combined, then place the mixing bowl over a saucepan of gently simmering water. Continue whisking until the sugar has completely dissolved; this also cooks the egg whites. 8 Remove from heat and add the cream of tartar and vanilla. Beat for about five minutes on high speed until the mixture is thick and marshmallow-like. 9 Remove the brownie and biscuit base from the tin and spread the meringue over the top. Place under the grill for a minute to brown the top, then slice into bars to serve. Per Serving 478kcals, 27.3g fat (14.7g saturated), 55.3g carbs, 41.9g sugars, 4.9g protein, 0.8g fibre, 0.276g sodium
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cooking for fun Easy Food favourites S A R A H C U R R E Y SALES MANAGER
Crispy baked Buffalo wings Serves 4
This is a firm favourite with all the family and a great party platter at any time of year!
SPECIAL! PROTEIN-PACKED MEALS FOR EVERYDAY HEALTHY EATING EASY FOOD ISSUE 120
A-
C - ! EAS CK T ID ATE BLUOLGEHNOCOL
• FRESH IDEAS FOR TOMATOES • SEASONAL SPRING RECIPES • WEEKNIGHT DINNERS • 30-MINUTE MEALS • CHOCOLATE DESSERTS • COOKING FOR BABY • EASTER ROASTS •
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For the blue cheese dip: 40g blue cheese, crumbled 4 tbsp sour cream 2 tbsp mayonnaise 1 small garlic clove, crushed 1 tbsp milk 1 tbsp lemon juice Salt and black pepper
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UK £4.95
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APRIL 2017
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For the blue cheese dip: 1kg chicken wings, tips removed, broken into flats and drumettes 1 tbsp baking powder Pinch of salt
EDITOR
Neven Maguire takes family favourites and on classic shares tips for making mealtimes special
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April 2017
For the sauce: 30g unsalted butter, melted 60ml Frank’s Original Red Hot Sauce ½ tbsp brown sugar Pinch of salt To serve: Celery sticks
1 In a small bowl, stir together all of the ingredients for the blue cheese dip and refrigerate until needed, removing from the fridge 15 minutes before serving. 2 Preheat the oven to 130˚C/110˚C fan/gas mark ½ and line a large baking tray with tin foil. Coat lightly with cooking spray. Pat the wings dry with kitchen paper. 3 Place the wings in a large sealable bag. Add the baking powder and salt. Close the bag and shake to coat the wings evenly. 4 Arrange the wings in a single layer on the baking tray and place in the oven. Bake for 30 minutes, turning halfway through. 5 Increase the temperature to 220˚C/200˚C fan/gas mark 7 and bake for a further 40 minutes, turning halfway through. 6 Meanwhile, place all of the ingredients for the sauce in a saucepan and simmer gently over a low heat. 7 Flip the wings over and cook for a final five minutes until they are golden brown and the skin is very crispy. 8 Toss the wings in the sauce and serve immediately with the blue cheese dip and some celery sticks. Per serving: 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium
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EF130_082-090_EF Favourites.indd 85
Easy Food 85
19/04/2018 17:27
cooking for fun Easy Food favourites S A R A H C U R R E Y SALES MANAGER
Crispy baked Buffalo wings
This is a firm favourite with all the family and a great party platter at any time of year!
Serves 4 For the blue cheese dip: 40g blue cheese, crumbled 4 tbsp sour cream 2 tbsp mayonnaise 1 small garlic clove, crushed 1 tbsp milk 1 tbsp lemon juice Salt and black pepper For the blue cheese dip: 1kg chicken wings, tips removed, broken into flats and drumettes 1 tbsp baking powder Pinch of salt For the sauce: 30g unsalted butter, melted 60ml Frank’s Original Red Hot Sauce ½ tbsp brown sugar Pinch of salt To serve: Celery sticks
SPECIAL! PROTEIN-PACKED MEALS FOR EVERYDAY HEALTHY EATING EASY FOOD ISSUE 120
A-
C - ! EAS CK T ID ATE BLUOLGEHNOCOL
• FRESH IDEAS FOR TOMATOES • SEASONAL SPRING RECIPES • WEEKNIGHT DINNERS • 30-MINUTE MEALS • CHOCOLATE DESSERTS • COOKING FOR BABY • EASTER ROASTS •
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1 In a small bowl, stir together all of the ingredients for the blue cheese dip and refrigerate until needed, removing from the fridge 15 minutes before serving. 2 Preheat the oven to 130˚C/110˚C fan/gas mark ½ and line a large baking tray with tin foil. Coat lightly with cooking spray. Pat the wings dry with kitchen paper. 3 Place the wings in a large sealable bag. Add the baking powder and salt. Close the bag and shake to coat the wings evenly. 4 Arrange the wings in a single layer on the baking tray and place in the oven. Bake for 30 minutes, turning halfway through. 5 Increase the temperature to 220˚C/200˚C fan/ gas mark 7 and bake for a further 40 minutes, turning halfway through. 6 Meanwhile, place all of the ingredients for the sauce in a saucepan and simmer gently over a low heat. 7 Flip the wings over and cook for a final five minutes until they are golden brown and the skin is very crispy. 8 Toss the wings in the sauce and serve immediately with the blue cheese dip and some celery sticks.
FROM IDEAS T OUR TES EN KITCH
Per serving: 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium
EaCtOsOKING óK IDS’
SPECIAL GUEST
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AUS $4.99 APRIL 2017 UK £3.20
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BAK ING
ROI 33.50
APRIL 2017
R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)
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EDITOR
Neven Maguire takes family favourites and on classic shares tips for making mealtimes special
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April 2017
www.easyfood.ie
Easy Food 85
EASY FOOD ISSUE 112
Bonus: 13 PAGES OF GLUTEN- AND DAIRY-FREE DINNERS AND DESSERTS
• FRESH IDEAS FOR SEASONAL SHALLOTS • ALTERNATIVE CHIPS • 15 WYAS WITH CUPBOARD STAPLES • CELEBRATING LOCAL PRODUCERS • EASY WEEKNIGHT COOKING • SPICY SUPPERS
BEST-EVER
HOMEMADE DOUGHNUTS
YES, THEY'RE REALLY THAT EASY!
It's a circus... BIRTHDAY PARTY!
STEP-BY-STEP SNACKS, SWEETS AND DECORATING IDEAS
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SIMPLE MEALS
Classic meat and potatoes Simple salmon recipes Cooking for one
Seasonal
EVERYDAY RECIPES
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
MAY 2016
UK £2.90 AUS $3.99 MAY 2016
ROI 33.20
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SPECIAL GUEST
EDITOR
Chef and MasterChef UK judge John Torode shares his recipes for easy home best-loved cooking
20/04/2016 12:37
May 2016
A G A W Y P YC H PHOTOGRAPHER What I loved about this recipe is that the doughnuts tasted exactly as my grandma used to make them!
Custard jam doughnuts Makes 12 500g strong white flour 50g caster sugar 40g butter, at room temperature 2 eggs 2 x 7g sachets of dried instant yeast 150ml warm milk 130ml water To serve: 100g caster sugar 100g raspberry jam 100g custard 1 Combine all of the ingredients for the doughnuts in a large mixing bowl until a dough forms. 2 Transfer to a work surface dusted with flour and knead for 10 minutes until very smooth and elastic.
86 Easy Food
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3 Place in a clean bowl, cover with a damp tea towel and leave to rise for one hour. 4 Knead it again on a floured work top, then divide into 12 balls. Place on a baking tray and leave to rise for one hour. 5 Heat a deep fat fryer (or a pot filled with sunflower oil) to 180˚C. Gently lower each doughnut into the oil and cook for five minutes per side until golden brown. Set aside to cool. 6 To serve, place the caster sugar in a shallow bowl. While the doughnuts are still warm, coat in the sugar. Use a small, sharp knife to cut a hole from the side and into the centre of each doughnut. Fill a piping bag with the raspberry jam and slowly pipe the jam into the doughnut. Repeat with the custard. These are best enjoyed on the day they are made. Per Serving Serving 288kcals, 5.1g fat (2.4g saturated), 54.4g carbs, 19.2g sugars, 6.6g protein, 1.5g fibre, 0.057g sodium
MAY 2018
19/04/2018 17:27
cooking for fun Easy Food favourites C H A R I S S E FOOD STYLIST
VA N
K A N
This cake was so lovely — the sponge was sweet and gently spiced, and the icing was the perfect balance to it. With the caramel apples on top, it just made for a stunning bake.
Apple cake with cinnamon cream icing Serves 8 100g butter 300g caster sugar 2 large eggs 1 tsp vanilla extract 250g plain flour 1 tsp bicarbonate of soda 1 tsp salt 2 tsp ground cinnamon 4 Granny Smith apples, peeled, cored and roughly chopped
For the icing: 220g cream cheese, at room temperature 40g butter, at room temperature 150g icing sugar 1 tsp cinnamon 1 tsp vanilla extract For the stewed apple topping: 2 apples, peeled, cored and chopped 1 tsp cinnamon 3 tbsp caramel sauce 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease two round 20cm cake tins and line with parchment paper. 2 Beat the butter and sugar together in a large bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla until blended. 3 Combine the flour, bicarbonate of soda, salt and cinnamon in a small bowl. Stir into the butter mixture until blended. 4 Place the apples in a food processor and pulse for about 30 seconds, or until the mixture resembles chunky apple sauce. Add a splash of water if needed.
5 Stir the apples into the rest of the ingredients. Divide the batter between the tins and bake for 40-45 minutes, or until a skewer inserted into the centre of the cakes comes out clean. 6 Leave to cool in the tins for five minutes, then transfer to a wire rack to cool completely. 7 Beat the cream cheese and butter for the icing until creamy. Gradually beat in the icing sugar and cinnamon until blended. Beat in the vanilla extract. 8 Spread half of the icing over one of the cakes, then top with the other cake and spread the rest of the icing over the top. 9 For the topping, place the apples in a saucepan with the cinnamon. Cook over a medium heat for 12-15 minutes until the apples are soft. Stir in the caramel, then remove from the heat and allow to cool before topping the cake. Per Serving 629kcals, 25.6g fat (15.5g saturated), 96.9g carbs, 67.9g sugars, 7.4g protein, 3.9g fibre, 0.651g sodium
MAKE IT HEALTHY! GLUTEN-FREE WEEKNIGHT DINNER IDEAS EASY FOOD ISSUE 125
SPOOK-TACULAR
HALLOWEEN TREATS!
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SPICE IT UP
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BAKING WITH AUTUMNAL SPICES, P.92
FROM
ONLY IN EASY FOOD!
UK £4.95
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OCTOBER 2017
R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)
RECIPES OUR TEST KITCHEN
UK £3.20 AUS $4.99 OCTOBER 2017
• HALLOWEEN SNACKS • SEASONAL FENNEL IDEAS • WEEKNIGHT MEALS • SIMPLE TAPAS • GLUTEN-FREE DINNERS • AUTUMNAL BAKING • PERFECT HOMEMADE SCONES •
WARMING FAVOURITES
We chat to Simon Delaney about his debut cookbook and share some of his favourite recipes inside
October 2017
www.easyfood.ie
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88 Easy Food
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Healthy cooking FREE-FROM SNACKS ALL ABOUT EGGS SIMPLE DINNER IDEAS
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RECIPES FROM OUR TEST KITCHEN
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DEC 2017/JAN 2018
For the curry: 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed
TRIED AND TESTED RECIPES FROM IRELAND'S #1 FOOD MAGAZINE
• COOKING WITH ROOT VEGETABLES • EASY WAYS WITH EGGS • WEEKNIGHT DINNERS • MEAL PREPPING • NOURISHING WINTER WARMERS • NEW YEAR'S EVE DINING • HEALTHY BAKING •
Handful of fresh coriander, chopped 450g turkey mince
1 For the meatballs, heat half of the oil in a pan over a medium-high heat. Add the onion, garlic, cumin, coriander, chilli powder and salt. Cook for 5-7 minutes. Remove from the heat and leave to cool. 2 In a bowl, combine the fresh coriander, turkey mince, cooled onion mixture and remaining oil. Mix until just combined. Form into about 24 small meatballs and set aside. 3 Heat a splash of oil in a large frying pan over a medium-high heat. Working in batches to avoid crowding the pan, brown the meatballs on all sides, adding more oil as necessary and transferring them to a plate once browned. 4 For the curry, heat the olive oil in a large saucepan over a medium heat and add the onion.
Per Serving 419kcals, 20.9g fat (3.8g saturated), 15.5g carbs, 9.4g sugars, 48.7g protein, 2g fibre, 1.366g sodium
EASY FOOD ISSUE 126
For the meatballs: 2 tbsp olive oil, plus extra for browning 1 onion, chopped 1 garlic clove, crushed 1 tsp ground cumin 1 tsp ground coriander 1 tsp chilli powder 1 tsp salt
To serve: Rice
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Serves 4
UK £3.70 AUS $7.00 DEC 2017/JAN 2018
Turkey kofta curry
Cook for 3-4 minutes until softened. Add the garlic, ginger, salt, cumin, coriander, garam masala and turmeric. Cook for 2-3 minutes. 5 Add the chopped tomatoes, cream and yoghurt. Stir well and bring the sauce to a boil. 6 Remove from the heat and whizz with a hand blender until smooth. Return to a medium heat. Add the meatballs and stir to coat in the sauce. 7 Cover with a lid and simmer for 10-15 minutes until the meatballs are completely cooked throughout and the sauce has thickened. Serve over rice and garnish with fresh coriander.
R 39.90 (incl. VAT)
So many times I have cooked turkey mince, but I have always been disappointed with the flavour — I usually think it is so tasteless. But I really loved this combination of spices with the minced turkey.
1 x 3cm piece of fresh ginger, peeled and grated 1 tsp salt 1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala ½ tsp turmeric 1 x 400g tin of chopped tomatoes 60ml cream 60ml plain Greek yoghurt
ROI 33.90
PA U L I N E S M Y T H FOOD STYLIST
Lough Erne Resort's EDITOR Noel McMeel shares recipes from the Irish larder
January 2018
07/12/2017 11:38
MAY 2018
19/04/2018 17:28
cooking for fun Easy Food favourites E M I LY B R A DY DIGITAL INTERN I like anything with prawns and I love the fresh flavours of lemon with it — perfect summer food!
EASY FOOD ISSUE 115
BONUS HEALTHY SECTION! QUICK-FIX BREAKFASTS TO FUEL YOUR DAY
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AUS $3.99 SEPTEMBER 2016 UK £2.90
SEPTEMBER 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
SPECIAL TRAVEL
FEATURE
Paul Rankin on what makes Northern Ireland a foodie hotspot
EF115_01_COVER_SPINE new.indd 1
23/08/2016 10:45
September 2016
Beer-fried prawns with lemon orzo salad Serves 4 320g orzo pasta 2 tbsp olive oil Juice and zest of 1 lemon 1 large cucumber, deseeded and chopped 1 tbsp fresh mint, finely chopped 1 tbsp fresh parsley, finely chopped 60g Feta, crumbled Salt and black pepper For the prawns: 120g panko breadcrumbs 2 tbsp fresh coriander, finely chopped 1 tsp salt 100g rice flour 60g plain flour www.easyfood.ie
EF130_082-090_EF Favourites.indd 89
½ tsp bicarbonate of soda 350ml Yardsman Lager (or other light, lemony beer), chilled 6 tbsp Irish rapeseed oil 600g prawns, peeled and deveined Squeeze of lemon juice 1 Bring a large pot of salted water to a boil. Cook the orzo according to the package instructions. Drain the pasta and run under cold water until cool, then toss with the olive oil, lemon juice and zest, cucumber, herbs and Feta. Season with salt and plenty of black pepper, then set aside. 2 Combine the panko, coriander and salt in a shallow baking dish and toss to combine. 3 Combine the two flours and bicarbonate of soda in a large bowl. Gradually add the beer, stirring with a whisk until smooth.
4 Heat three tablespoons of the oil in a large pan over a medium-high heat. 5 Dip half of the prawns in the batter, shaking off any excess. Dredge the prawns lightly in the panko mixture. Place the prawns in the pan in a single layer and cook for 2½ minutes per side or until golden brown. Remove the prawns from the pan and place on a plate lined with kitchen paper to drain. Repeat steps four and five with the remaining oil, prawns, batter and panko mixture. 6 Squeeze over some lemon juice and serve with the orzo salad. Per Serving 949kcals, 37.1g fat (7.8g saturated), 95.6g carbs, 3.3g sugars, 51.5g protein, 2.4g fibre, 1.162g sodium
Easy Food 89
19/04/2018 17:29
S H A N N O N FOOD STYLIST
P E A R E
This was my first time using chocolate stout in a sponge which was really interesting for me. The cake was so moist and it froze and defrosted really well — all big wins when you work with as many cakes as I do!
October 2017 MAKE IT HEALTHY! GLUTEN-FREE WEEKNIGHT DINNER IDEAS
WARMING FAVOURITES
SPOOK-TACULAR
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90
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SPICE IT UP BAKING WITH AUTUMNAL SPICES, P.92
FROM RECIPES OUR TEST KITCHEN
ONLY IN EASY FOOD!
UK £4.95
OCTOBER 2017
EF130_082-090_EF Favourites.indd 90
30.2g sugars, 5.1g protein, 3.3g fibre, 0.302g sodium
• HALLOWEEN SNACKS • SEASONAL FENNEL IDEAS • WEEKNIGHT MEALS • SIMPLE TAPAS • GLUTEN-FREE DINNERS • AUTUMNAL BAKING • PERFECT HOMEMADE SCONES •
90 Easy Food
Per Serving 371kcals, 16.9g fat (10.1g saturated), 49.5g carbs,
EASY FOOD ISSUE 125
1 Preheat oven to 180˚C/160˚C fan/ gas 4. Line three 8” round tins with parchment paper. 2 In a bowl, whisk the cocoa powder and boiling water together until the cocoa has dissolved. Whisk in the stout and set aside to cool. 3 In a heatproof bowl, melt the chocolate over a pot of simmering water. Once melted, set aside to cool. 4 In a bowl, beat the butter, vanilla and both the sugars together until light and fluffy. Slowly stream in the eggs little by little, beating after each addition to avoid the mix from splitting. 5 Once all the eggs are added, spoon in the cooled melted chocolate and mix to combine. 6 In a separate bowl, sieve the flour, bicarbonate and salt together. Alternate adding the flour and stout mix to the butter in three stages, the mix will be very runny. 7 Divide the mix between the prepared tins and bake for 25-30 minutes. Once baked allow the sponges to cool in the tins for 10 minutes, then transfer to a wire rack to completely cool. 8 For the buttercream, place the chocolate and cream in heatproof bowl set over a pot of simmering water, stirring occasionally until the chocolate has melted and the mix is smooth. 9 Remove the bowl from the heat, whisk in the sour cream, vanilla and salt. Allow the mix
AUS $4.99 OCTOBER 2017
For the fudgy buttercream: 255g dark chocolate 315ml cream 60g sour cream 1tsp vanilla extract Pinch of salt
R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)
For the chocolate cake: 3 tbsp cocoa powder 280ml boiling water 140ml chocolate stout 110g unsalted butter, at room temp. 170g caster sugar 170g soft light brown sugar 1tsp vanilla extract 3 large eggs, beaten 100g dark chocolate, melted 280g plain flour
to cool and whisk occasionally by hand (don’t whisk too quickly or use an electric mixer). Place the buttercream in the fridge for an hour to thicken. 10 To assemble the cake, place one of the sponges on a cake board or cake stand and top with a layer of buttercream. Repeat this step for the other two layers. 11 Using a spatula or palette knife, spread half the remaining icing all over the cake; there will be small crumbs sticking to the icing. Refrigerate the cake for 30 minutes to help the icing set. 12 Spread the other half of the remaining icing over the cake so it is smooth and covers any rogue crumbs. 13 In a food processor, blitz the Oreos to a sandy texture; sprinkle over the top layer and around the bottom edge of the cake. 14 For the zombies, paint different faces using food colouring or edible pens onto the marshmallows. For the eyes, stick on the smarties using some of the remaining buttercream and scatter them over the top of the cake. 15 For the tombstones, melt the white chocolate in a bowl over a pot of simmering water. Dip a toothpick into the white chocolate to write RIP and different dates on a variety of biscuits. Allow the chocolate to set, and then push the biscuits down into the sponge to have them standing upright like gravestones.
UK £3.20
Serves 16-20
ROI €3.50
Gooey graveyard cake
We chat to Simon Delaney about his debut cookbook and share some of his favourite recipes inside
MAY 2018
19/04/2018 17:29
cooking for fun Easy Food favourites
www.easyfood.ie
Easy Food 91
Pick a side
When it comes to French toast, are you sweet or savoury?
Butterscotch Mascarpone French toast Serves 4-6 For the butterscotch sauce: 60g butter, plus extra for cooking 100g dark brown sugar 1 tsp sea salt 120ml double cream 1 tsp vanilla extract 220g Mascarpone cheese, at room temperature For the French toast: 60g walnuts, roughly chopped 1 tbsp maple syrup, plus more for serving 1 tbsp brown sugar Pinch of sea salt 8 slices day-old white bread, thickly sliced 6 eggs 2 tsp milk
2 tsp cinnamon 1 tbsp vanilla extract 1 Melt the butter for the butterscotch sauce in a saucepan over a medium heat. Stir in the brown sugar, salt and cream until smooth. Bring the mixture to a boil for 4-5 minutes. 2 Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a bowl to cool slightly. 3 Use an electric whisk to beat in the Mascarpone until combined. 4 Preheat the oven to 120˚C/100˚C/ fan/gas mark ½. Arrange the walnuts in a single layer on a baking tray and toss with the syrup, brown sugar and salt until evenly coated. Bake for 5-7 minutes, or until the walnuts are
a deep brown colour. 5 In a large shallow bowl, whisk the eggs, milk, cinnamon and vanilla. Soak the bread in the mixture for 1-2 minutes per side. 6 Heat a large frying pan over a medium heat and add some butter. When begins to foam, add the bread slices in batches and cook for three minutes per side, or until golden. Continue with the remaining slices of bread. 7 Spread each slice of warm French toast with some of the butterscotch mixture so it melts. Top with walnuts and a drizzle of maple syrup to serve. Per Serving 490kcals, 35.2g fat (17.2g saturated), 31.2g carbs (22.1g sugars), 13.7g protein, 1.4g fibre, 0.587g sodium
Brenda Byrne “From the moment I saw this recipe I knew it would be one I’d love. The recipe itself was very easy to follow and so quick once I had everything organised and measured out. As I was only making it for myself and my mum, I halved the recipe and it turned out lovely. My mum is not a lover of walnuts, so I topped hers instead with raspberries and blueberries. The overall result was great: the contrast of the crunchy maple walnuts and the softness of the French toast was lovely. The butterscotch sauce was to die for, and could be used on a variety of things such as pancakes, waffles or drizzled over a meringue with fruit.”
92 Easy Food
MARCH MAY 2018
larder luck hot sauces
Parmesan French toast with sun-dried tomato and basil butter Serves 4-6 For the sun-dried tomato and basil butter: 80g butter, plus extra for cooking 12 sun-dried tomatoes, chopped 3 tbsp fresh basil leaves, chopped, plus extra to serve 1 garlic clove, crushed Âź tsp black pepper For the French toast: 8 slices day-old white bread, thickly sliced 6 eggs
www.easyfood.ie
2 tsp milk 60g Parmesan, grated, plus extra to serve Salt and black pepper 1 In a bowl, combine together all of the ingredients for the sun-dried tomato and basil butter. Set aside. 2 Place a large frying pan over a medium heat 3 In a large shallow bowl, combine the eggs, milk, Parmesan and some salt and black pepper. Whisk together until well combined. Soak the bread in the mixture for 1-2 minutes per side.
4 Heat a large frying pan over a medium heat and add some butter. When the butter begins to foam, add the bread slices in batches and cook for three minutes per side, or until golden. Continue with the remaining bread. 5 Top each slice of warm French toast with some of the sun-dried tomato butter so it melts. Top with an extra sprinkling of grated Parmesan and chopped fresh basil to serve. Per Serving 305kcals, 22.3g fat (12.4g saturated), 16.7g carbs (7.4g sugars), 12.1g protein, 3.3g fibre, 0.382g sodium
Easy Food 93
y & baby Ireland s’ No.1 pregnanc easy parenting
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
96-100 IN THIS SECTION
PRACTICE MAKES PERFECT, p96
This month's Home Ec expert gives the low-down on the Leaving Cert paper
www.easyfood.ie
EASY JUNIORS, p99
Get picnic-ready with this delicious homemade lemonade!
Easy Food 95
PRACTICE MAKES PERFECT Danielle Conaty of St. Clare’s Comprehensive School, Manorhamilton, Co. Leitrim, shares expert tips on completing on the Leaving Cert Home Economics paper
THE BEAUTY IS IN THE PRACTICAL Firstly, you need to remember, you have submitted the Food Studies Assignments back in November. This accounts for 20% of the total marks, so be confident in the hard work you put into researching, preparing, cooking (or baking!) and evaluating these four dishes/products. OPENING THE PAPER Two hours and 30 minutes for Higher and Ordinary Level As a Home Economics teacher, I always advise my students of the following: • Take a breath. • Spend five minutes reading through the paper and circling the questions you will answer. • Highlight the key words of your question, e.g. outline, explain, nutritive value, dietetic, etc. • Stick strictly to the time limit per question. It’s not worth missing a whole question to finish off the final few sentences of another.
marks) so start with this. You must answer part A, then choose either B or C. Note for Elective 2: Textiles, Fashion and Design, a garment is pre-submitted and accounts for 40 marks. The remaining marks are gained in the written paper. Section B: Question 1 40 minutes Question 1 is compulsory and accounts for 20% of the marks (80 marks). This question usually is based around the food studies core. Past trends in exam papers have often included a chart or figures. The question typically asks, “Using the information provided in the chart, comment and elaborate on…,’’ so ensure you refer to the figures in the chart. If a nutrient is mentioned, mention its function and potential health impact.
Section B: Pick two questions 20 minutes each Each question is worth 50 marks. Question 2 is usually in relation to food studies; Q3 to food safety, hygiene and/or microbiology; Q4 is concerning resource management or consumer studies; and Q5 is related to social studies. Section A: Short questions 25 minutes Each question is worth six marks (60 marks total). The questions relate to the food studies core, resource management, textiles, consumer studies and microbiology. Make sure to give sufficient detail in your answers, a common mistake. Reading time Spend the last five minutes reading over your questions, adding those last key words. Best of luck!
TIME SCALE The elective 40 minutes Section C of the Home Economics paper includes a choice of three optional electives: Home Design and Management; Textiles, Fashion and Design; or Social Studies. The elective is worth 20% of the paper’s marks (80
96 Easy Food
APRIL 2018
kids’ kitchen home ec
Pre-exam snack PROTEIN BALLS Makes 8 1 tbsp cocoa powder 2 tbsp honey 4 tbsp peanut butter 50g rolled oats 20g desiccated coconut, plus extra for coating 10g whey protein powder 1 Mix all the ingredients together in a bowl until well combined. 2 Divide into 10 equal portions and roll into balls between the palms of your hands. 3 Pour some extra desiccated coconut into a shallow bowl and roll the balls in it. Store in an airtight container in the fridge for up to one week.
Post-exam dinner CHICKEN AND BROCCOLI BAKE Serves 4 This dinner is fibre-rich and packed with protein, vitamin C and iron. 275g penne pasta 1 medium head of broccoli, cut into florets 4 cooked chicken fillets or leftover roast chicken, chopped into bite-sized pieces For the sauce: 60g butter 40g flour 500ml warm milk Pinch of grated nutmeg (optional) 150ml chicken stock 2 tbsp crème fraîche Juice of ½ a lemon 1 Preheat oven to 190°C/170°C fan/gas mark 5. Grease a large baking dish with butter.
Per serving: 110kcals, 6.2g fat (2.4g saturated), 11.3g carbs (5.4g sugars), 4g protein, 1.7g fibre, 0.041
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2 Bring a large pan of salted water to the boil and cook the penne according to the package instructions. Add the broccoli for the final two minutes of cooking. Drain well, run under cold water and set aside. 3 For the sauce, melt the butter in a saucepan and stir in the flour. Cook for three minutes over a medium heat, stirring constantly. Gradually add in the milk and stir until smooth, then simmer for 10 minutes. 4 Add the grated nutmeg, if using, along with the stock and crème fraîche. 5 Simmer for 3-4 minutes until thickened, stirring occasionally. Season well and add the lemon juice. 6 Stir in the penne, cooked chicken and broccoli florets until completely coated. 7 Transfer to the baking dish, cover with foil and bake for 20-25 minutes until the edges are bubbling. Divide amongst warmed plates and serve immediately. Per serving:556kcals, 22.9g fat (11.1g saturated), 48.6g carbs (6.2g sugars), 38.3g protein, 2.3g fibre, 0.409g sodium
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Easy Food 97
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kids’ kitchen easy juniors
Easy Food juniors
Get picnic-ready with this delicious homemade lemonade!
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Easy Food 99
Homemade pink lemonade
1
2
3
4
5
6
:-)
Easy Food juniors
ep! and ke Cut out
Serves 4
4 large lemons 750ml water 10 tbsp sugar 4 large strawberries, hulled Ice cubes 1 Cut the lemons in half across the middle. 2 Squeeze the juice out with a citrus juicer and add to a pitcher. You should have about 250ml of juice. 3 Add the sugar and water, stirring until the sugar has dissolved. 4 Slice the strawberries in half and remove the stems. 5 Use a spoon to press the strawberries through a sieve into the jug, throwing away any leftover bits in the sieve. 6 Stir until the lemonade turns pink. Refrigerate until chilled and serve over ice.
Per Serving 135cals, 0.2g fat (0g saturated), 36.8g carbs (32.3g sugars), 0.8g protein, 2g fibre, 0.001g sodium
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100 Easy Food
MAY 2018
make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
102-118 IN THIS SECTION
LACTOSE-FREE LIVING, p102
Recipes and tips for living a delicious lactosefree life
www.easyfood.ie
OH MY GOODNESS!, p110
Get the summer glow with blogger Aoife Howard's dairy-free twist on pesto
GLUTEN-FREE BAKES, p112
These gluten-free bakes make the perfect summertime treats
Easy Food 101
LACTOSE-FREE LIVING Recipes and tips for living a delicious lactose-free life
102 Easy Food
MAY 2018
make it healthy! lactose-free
Lactose-free cheesy nachos Serves 4
WHAT IS LACTOSE? Lactose is a sugar that is naturally present in milk and some dairy products. People who have lactose intolerance are often still able to eat and drink small amounts of dairy products and experience no symptoms, but this varies from person to person. It’s best to consume lactose-containing foods along with other foods, as solid or fatty meal components will help to slow down the digestion process. This means that less lactose enters the intestine at once, reducing sensitivity. How much lactose can someone with lactose intolerance have? Researchers have found that people with lactose intolerance can usually
For the tortilla chips: 6 x 15cm corn tortillas 4 tbsp nutritional yeast 1 tsp chilli powder 1 tsp salt ¼ tsp turmeric ½ tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika 4 tbsp avocado oil or coconut oil
tolerate the following amounts: • Up to 12g of lactose at once (about 250ml milk) • Up to 24g of lactose spread out across the day (about 500ml milk)
To serve: Salsa Guacamole Jalapeños
LOW- TO NO-LACTOSE DAIRY Aged hard cheese Harder cheeses that have been aged for at least six months, such as proper Cheddar and Parmesan, are perfectly fine. Enzymes used in the cheesemaking process break down lactose more and more over time, so after six months there’s little to no lactose left.
Top tip:
ake more ipe will m n you c re is h T tha ” sauce “cheese half to a r fe s n ra e need. T the fridg in store in it e s tub and U . a week for up to mel in a e bécha th f o e plac zle over z ri , or to d . lasagne r burgers eatloaf o tacos, m
For the ‘cheese’ sauce: 240g potato, cooked and cooled 120ml coconut milk 120ml chicken or vegetable stock 1 tbsp nutritional yeast flakes 2 tbsp avocado oil 1 tsp salt ½ tsp garlic powder
Butter or ghee Butter is almost lactose-free, but does retain very small amounts of a milk protein called whey. For a completely lactose-free option, opt for clarified butter, also known as ghee. This is butter that has been melted down and strained of any milk solids. Fermented milk products Some people are able to tolerate fermented milk products with live probiotic cultures, such as live yoghurt and kefir, as the ‘good’ bacteria have consumed all or most of the lactose.
1 In the bowl of a food processor, combine all of the ingredients for the ‘cheese’ sauce. Whizz until completely smooth, scraping down the sides if and when necessary. 2 Transfer half of the sauce to a saucepan and set aside. Place the remainder in the fridge for another use (see tip). 3 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 4 Stack the tortillas and slice them into six triangles using a large knife. 5 In a coffee grinder, small blender or pestle and mortar, grind together the nutritional yeast, chilli powder, sea salt, turmeric, garlic powder, onion powder, and smoked paprika to form a fine powder. Transfer to a bowl and stir in the oil to create a paste. 6 Place the saucepan of ‘cheese’ sauce over a medium heat and warm gently, stirring regularly. 7 Brush each side of the tortilla chips with the paste, then place in a single layer on a baking tray. 8 Bake for three minutes per side until light brown and crispy, watching closely so they don’t burn. 9 Remove from oven, transfer to a plate lined with kitchen paper and allow to cool for five minutes. 10 Place the tortilla chips on a serving platter and drizzle generously with the sauce. Add salsa, guacamole and/or jalapeños, to serve. Per serving: 237kcals, 8.7g fat (4g saturated), 31.2g carbs (3.4g sugars), 11.1g protein, 8g fibre, 1.243g sodium
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Easy Food 103
Lactose-free mac ‘n’ cheese Serves 4 250g macaroni or other short pasta 60g ghee 4 tbsp plain flour 500ml lactose-free milk Salt and black pepper 200g aged Cheddar, grated For the topping: 60g breadcrumbs 30g ghee, melted 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease an 18 x 28cm baking dish with olive oil.
104 Easy Food
2 Bring a large pot of salted water to a boil and cook the macaroni for one minute less than stated in the package instructions. Drain, rinse under cold water and set aside. 3 Add the ghee to the empty pasta pot and melt over a medium heat. Add the flour and whisk for one minute. 4 Still whisking, slowly pour in the lactosefree milk. Allow the mixture to come to a gentle simmer, lowering the temperature slightly if needed, and keep whisking for another 5-6 minutes until thickened. 5 Stir in the Cheddar and mix until completely melted. Remove from the heat. Stir in the macaroni and mix until completely coated with the cheese sauce. Transfer the mixture to the prepared baking dish.
6 In a small bowl, combine the ingredients for the topping and stir to coat the breadcrumbs in the ghee. Sprinkle the breadcrumbs evenly over the top of the pasta. 7 Cover with foil and bake for 15 minutes, then remove the foil and bake for another 10-15 minutes or until the top is golden-brown and the sauce is bubbling around the edges. Per serving: 573kcals, 26g fat (15.1g saturated), 58.2g carbs (7.5g sugars), 26.3g protein, 0.9g fibre, 0.536g sodium
Top tip:
Flip to p.13 0 to find out how to make your own ghee
MAY 2018
make it healthy! lactose-free
Lactose-free chocolate milkshake Serves 2-4 2 ripe medium bananas, chopped and frozen 2 tbsp unsweetened cocoa powder 2 medjool dates, pitted 4 tbsp almond butter 350ml almond milk 1 In a blender, combine all of the ingredients. 2 Whizz until smooth and serve immediately. Per serving: 382kcals, 30.7g fat (19.8g saturated), 28.5g carbs (15.8g sugars), 6.9g protein, 6.5g fibre, 0.015g sodium
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Easy Food 105
106 Easy Food
MAY 2018
make it healthy! lactose-free
Lactose-free scones Makes 10-12 225g self-raising flour 30g caster sugar 75g dairy-free butter spread 80g raisins 1 egg, beaten 3 tbsp soy, cashew or almond milk To serve: Dairy-free butter and jam 1 Preheat the oven to 220˚C/200˚C fan/ gas mark 7 and line a large baking tray with parchment paper. 2 In a large bowl, combine the flour and sugar. Use clean fingers to rub the butter into the flour until it resembles breadcrumbs. Stir in the raisins. 3 In a jug, beat together the egg with three tablespoons of the milk. 4 Make a well in the centre or the mixture and pour in the egg mixture. Use a butter knife to bring the dough together as much as possible, using your hands to pull it into one ball. The dough should just come together but not be too sticky. If it’s too dry, add one teaspoon of milk at a time; if it’s too sticky, add a little more flour. 5 Lightly dust a work surface with flour. Tip out the dough and flatten out to 4-5cm thick using your hands. Using a floured round cutter about 6cm in diameter, cut out the scones. Lightly knead the remaining dough and cut out more scones, repeating until all the dough has been used. 6 Place the scones on the prepared baking tray and bake for 10-12 minutes until risen and golden. 7 Leave to cool on a wire rack for 10 minutes, then serve. Per serving: 142kcals, 4.8g fat (1.1g saturated), 22.4g carbs (6.7g sugars), 2.7g protein, 0.8g fibre, 0.008g sodium
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Easy Food 107
Top tipa:ds are
tbre These fla p le! Mix u ti a rs ve so use d n a s g in the topp y naan, herb them as ini m r o s d a flatbre pizzas.
Lactose-free flatbreads Makes 6 For the flatbreads: 1 x 7g sachet active dry yeast 140ml warm water ½ tsp honey 150g plain flour, plus extra for dusting 1 tbsp olive oil, plus extra for greasing For garlic naan topping: 1 tbsp ghee or olive oil 2 garlic cloves, crushed Pinch of salt 1 In a small bowl, dissolve the yeast in 60ml of the warm water. Stir in the honey. Add four tablespoons of the flour and mix until almost smooth. Set aside for 30 minutes or until bubbly. 2 In a bowl, combine the remaining flour and warm water with the oil and salt. Add the yeast mixture and mix together into a ball of dough. Lightly flour the work surface and knead the dough for 6-8 minutes. 3 Lightly grease a bowl with oil. Transfer the dough to the bowl, turning over once to coat all over. Cover with a clean tea towel and place in a warm place for one hour or until doubled in size. 4 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 5 Push your fist into the dough, stretching and pulling it to remove any air bubbles. Turn out onto a lightly floured surface. Divide and shape dough into six evenly-sized balls. 6 Lightly grease two large baking trays with oil. Place three balls on each, patting each ball into a circle about 12cm in diameter. 7 To make garlic naan, combine the ghee or oil with the garlic. Brush over the tops of the flatbreads and sprinkle with salt. Alternatively, brush the flatbreads with ghee or oil and add any other toppings you like. 8 Bake for 8-12 minutes or until golden brown. Serve warm. Per serving: 138kcals, 5g fat (0.7g saturated), 20.3g carbs (0.6g sugars), 3.1g protein, 1g fibre, 0.001g sodium
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108 Easy Food
MAY 2018
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19/04/2018 17:09
Goodness! OH MY
Get the summer glow with blogger Aoife Howard’s dairy-free twist on pesto
I
can never resist the temptation to buy the newest kitchen gadgets. Most, however, end up languishing in the back of my cupboard, which has quickly become a graveyard for unloved kitchen utensils. When I first saw a spiraliser, I knew I had to add one to my arsenal of tools. However, unlike its predecessors, my spiraliser has quickly become a permanent fixture on my countertop. It is such a quick and easy — not to mention fun — way to incorporate more vegetables into your diet. I've experimented with everything from sweet potatoes to apple, but courgette will always be my go-to. This superfoods-packed green pesto teamed with my beloved courgette noodles is a match made in heaven. As the days finally start to get longer and the clouds give way to the sun, my diet tends to reflect the changing weather. The rich and comforting food of winter is eclipsed by lighter, nourishing meals that reflect the fresh flavours and colours of summer. This kale, basil and avocado pesto captures the vibrancy of summer eating. The beauty of this gloriously green pesto lies in the simple freshness of its flavour. It can literally be prepared in minutes and offers endless versatility; liberally smear it over oatcakes, dollop over salads or serve as a crowd pleasing dip with crudités. I love to toss it with courgette noodles for a nutritious take on the perennial favourite that is pasta pesto. Add cooked chickpeas and chopped sundried tomatoes for a light yet sustaining lunch, or add grilled
110 Easy Food
prawns for the perfect al fresco dinner. There's more to avocado than toast, and this recipe makes perfect use of its decadently creamy texture. Ripe avocado and olive oil combine to create the most irresistible silky smooth texture that will have you licking the bowl. The rich texture of this pesto contrasts perfectly with its light summer flavour. Basil lends a delicate fragrancy that guarantees to transport your palate to a sunnier climate, even on the greyest of days. The lemon and garlic add a punch of flavour while the kale gives this a nourishing boost. This flavour-packed pesto is so full of superfood ingredients that it has earned the well deserved moniker of the "glow getter," in my house.
Courgetti with kale, avocado and basil pesto Makes 1 small jar, serves 4-6 5 stalks of kale, washed 1 tsp garlic, crushed 1 large bunch of fresh basil Juice of ½ a lemon ½ of a ripe avocado 1 tbsp olive oil Water Salt and black pepper To serve: 1-2 courgettes per person, spiralised Fresh basil, chopped 1 Prepare the kale by cutting the leaves away from the main stalk. Discard the
Aoife is a medical student and food blogger. She loves to create simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com
"The beauty of this gloriously green pesto lies in the simple freshness of its flavour. It can literally be prepared in minutes and offers endless versatility..."
stalk and roughly chop the remaining kale. 2 In a blender or food processor combine the kale, avocado, basil, lemon juice, avocado and olive oil. 3 Pulse the mixture, gradually adding the water one tablespoon at a time until smooth. Taste and season as desired. 4 The courgette can be eaten raw or, if you prefer, gently warm it though on a non-stick frying pan for 1-2 minutes until tender. 5 Drizzle the pesto over the courgette and toss well. Serve topped with your choice of protein and garnish with a sprinkle of freshly chopped basil. Per serving: 120kcals, 5.2g fat (0.8g saturated), 16.9g carbs (5.8g sugars), 5.6g protein, 5.3g fibre, 0.08g sodium
x MAY 2018
make it healthy! summer eats
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Easy Food 111
GLUTEN-FREE
bakes THESE GLUTEN-FREE BAKES MAKE PERFECT SUMMERTIME TREATS
Photos and images from Gluten-Free Naturally by Caroline Byron Published by Kyle Books www.octopusbooks.co.uk Image credit: Clare Winfield
112 Easy Food
MAY 2018
make it healthy! gluten-free baking
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Easy Food 113
SWEET LEMON POPPY SEED BARS Makes 16 For the crust: 175g unsalted butter, at room temperature 55g caster sugar 240g gluten-free plain flour ¼ tsp sea salt 1½ tbsp poppy seeds Zest of 1 lemon For the filling: 4 large free-range eggs 300g caster sugar ¼ tsp salt Zest of 2 lemons 125ml lemon juice To serve: 2-3 tbsp icing sugar
with greaseproof paper. 2 For the crust, beat the butter and sugar together in a mixer until light and fluffy. 3 Add the flour, salt, poppy seeds and lemon zest and mix again, until well combined and you have a soft dough. Press the mixture into the base of the prepared baking tin, then chill in the freezer for around 15 minutes. 4 Transfer to the oven and bake into a crust for 18–20 minutes. 5 For the filling, beat the eggs in a bowl. Add the sugar, salt, lemon zest and juice. Pour the mixture over the crust and bake for about 30–35 minutes, until set. 6 Remove from the oven and leave to cool completely. Cut into squares, dust with icing sugar and serve. These bars can be stored in an airtight container in the refrigerator for up to three days. Per serving: 256kcals, 11.7g fat (6.2g saturated), 35.6g carbs (23.9g sugars), 3.8g protein, 0.7g fibre, 0.142g sodium
1 Preheat the oven to 170˚C/150˚C fan/ gas mark 3. Line a 20cm square baking tin
114 Easy Food
MAY 2018
make it healthy! gluten-free baking
PEACH, ALMOND AND RASPBERRY CRISP Serves 6-8 120ml coconut oil, melted, plus extra for greasing 10 ripe peaches 1 tbsp cornflour 1 tsp vanilla extract 300g raspberries, or a mixture including raspberries and blackberries 140g light brown sugar 60g sorghum flour 45g oat flour 40g gluten-free oats ½ tsp sea salt
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½ tsp ground cinnamon 55g flaked almonds 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Lightly grease a ceramic ovenproof dish with coconut oil. 2 Place the peaches in a large heatproof bowl and cover with boiling water (from the kettle). Leave the peaches to stand for a few minutes, then drain and peel them. 3 Remove the stones and cut the flesh into large pieces. Add the cornflour and vanilla extract and gently stir in the raspberries. Set the mixture aside to stand for five minutes. If there is a lot of liquid, stir in an extra tablespoon of cornflour.
4 In a separate bowl, combine the brown sugar, sorghum flour, oat flour, oats, sea salt and cinnamon. Add the coconut oil and mix until the topping is crumbly. Gently stir in the flaked almonds. 5 Pour the peach and raspberry mixture into the prepared dish. Sprinkle the topping evenly over the fruit to cover. Cook for 40-50 minutes. Serve warm (or at room temperature). Per serving: 392kcals, 19g fat (12.4g saturated), 54.4g carbs (36.6g sugars), 6.1g protein, 8.1g fibre, 0.123g sodium
x
Easy Food 115
LEEK AND ASPARAGUS QUICHE Serves 8 For the pastry: 80g sweet rice flour/glutinous rice flour 25g cornflour 30g millet flour 25g oat flour ¼ tsp sea salt ½ tsp xanthan gum 80g cold unsalted butter, cut into pieces 3 tbsp iced water For the filling: 2 leeks, chopped 3 spring onions, chopped olive oil, for frying 25g oat flour 40g sweet rice flour 4 large free-range eggs 300ml full-fat milk 2 tbsp chopped chives
116 Easy Food
170g strong cheese (half Gruyère and half goat’s cheese would be perfect) A pinch of nutmeg 200g asparagus spears 1 Preheat the oven to 175˚C/155˚C fan/gas mark 4. To make the pastry, combine the dry ingredients in a large bowl. Add the butter and rub in to form a sandy texture. 2 Add in the iced water slowly and mix by hand until the dough begins to come together into a ball. 3 Flatten the dough into a 15cm round, cover in cling film and chill in the fridge for 30 minutes. 4 Roll out the dough on a gluten-free floured surface and gently lift into a 23cm tart tin. Trim the edges, then place a disc of greaseproof paper on top and fill with baking beans. Bake blind for 10 minutes, remove the beans and cook for a further 10 minutes. Remove from the oven and set aside. 5 To make the filling, sauté the leeks and
spring onions in olive oil over a medium heat for 10 minutes, until soft but not colouring. Set aside. 6 Place the flours in a bowl and make a well in centre. Whisk the eggs and milk together and gradually whisk into the flours to make a smooth mixture. 7 Add the leek and onion mixture along with the chives and cheese to the egg and flour mixture (leaving the goat’s cheese in clumps). Stir in the nutmeg. 8 Place the tart tin on a baking tray and pour the mixture into the pastry case. Arrange the asparagus in a circle on top, radiating from the centre. Bake for 40-50 minutes, or until set and golden brown. Serve with a dressed rocket and radicchio salad, if liked. Per serving: 495kcals, 19.9g fat (11.1g saturated), 62.3g carbs (4.8g sugars), 16.8g protein, 3.4g fibre, 0.248g sodium
MAY 2018
make it healthy! gluten-free baking
CHOCOLATE ÉCLAIRS Makes 12 For the pâte à choux: 80g unsalted butter 1 tbsp granulated sugar 1 tsp coarse sea salt 100ml full-fat milk 150g flour mixture (half superfine brown rice flour, a quarter superfine white rice flour and a quarter tapioca starch) ¼ tsp gluten-free baking powder 3 extra-large free-range eggs For the crème pâtissière: 550ml full-fat milk 6 free-range egg yolks For the chocolate glaze: 120ml double cream 150g gluten-free dark chocolate, finely chopped 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Line two baking trays with greaseproof paper or silicone mats. 2 Bring the butter, sugar, salt, milk and 100ml water to the boil in a saucepan. Remove from the heat. 3 Use a wooden spoon to quickly stir in the flour mixture and baking powder and beat
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until the mixture comes together to make a smooth, heavy dough. Return to a low heat and beat constantly for three minutes until the mixture pulls away from the sides of the pan. 4 Remove from the heat and transfer the dough to the bowl of an electric mixer. Beat in the eggs, one at a time, mixing until combined. When all the eggs have been added, the dough will be thick, smooth and shiny. 5 Spoon the dough into a piping bag fitted with a 12mm plain nozzle. Pipe twelve 10cm lengths of dough onto the lined trays, spacing them 5cm apart, so they have room to puff up as they bake. 6 Sprinkle the tray (but not the pastry) with a few drops of water, to create steam, and bake for 10 minutes. Reduce the oven temperature to 190˚C/170˚C fan/gas mark 5 and bake for a further 15 minutes, or until golden brown and crisp. Remove from the oven and transfer to a wire rack to cool. You can make and freeze these in advance, thawing when required. 7 To make the crème pâtissière, whisk together 120ml of the milk, the egg yolks, half the sugar and the cornflour in a medium bowl. Scrape the seeds from the vanilla pod. 8 In a saucepan, heat the remaining milk with the vanilla pod, the scraped pod seeds and the remaining sugar over a medium heat. Let the sugar dissolve and bring to a simmer, without stirring.
9 Whisk the hot milk mixture once small bubbles begin to form, as it reaches a simmer. Gradually whisk the hot milk into the egg mixture. You don’t have to worry about the eggs scrambling as the cornflour prevents that. 10 Return the egg and milk mixture to the saucepan and cook over a medium heat for 1-2 minutes, whisking constantly, until the mixture simmers and thickens. Remove from the heat and discard the vanilla pod. 11 Press some cling film directly on top of the surface to prevent a skin from forming. Refrigerate until cold for 3-4 hours. The crème pâtissière can be made three days ahead and stored in the fridge. 12 When you are ready to fill the éclairs, transfer the crème pâtissière to a piping bag with a 6mm plain nozzle. Make a small hole in the base of each éclair with the nozzle and gently squirt in the filling. 13 For the chocolate glaze, heat the cream in a small saucepan until it begins to simmer. In a heatproof bowl, pour the cream over the chopped chocolate and leave it to stand until the chocolate has melted. Stir until smooth. Carefully dip the top side of the filled éclairs into the glaze. Let the excess drip off before transferring to a wire rack to let the glaze set. Per serving: 275kcals, 18g fat (10.4g saturated), 23.4g carbs (10.2g sugars), 6.8g protein, 0.8g fibre, 0.258g sodium
Easy Food 117
BROWNIE CUPCAKES WITH TAHINI FROSTING Makes 20 250g gluten-free semisweet chocolate 170g gluten-free unsweetened chocolate 210g coconut oil, melted and cooled 375g light brown sugar 150g ground hazelnuts or ground almonds 90g sorghum flour 1½ tsp fine sea salt 1½ tsp bicarbonate of soda 6 large free-range eggs, beaten 3 tbsp good-quality vanilla extract For the frosting: 110g unsalted butter, at room temperature 180g tahini, well-stirred 60g icing sugar, sifted ½ tsp fine sea salt Gluten-free chocolate, grated 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3 and line two cupcake trays with 20 paper cases. 2 Melt the chocolate in a bain-marie over a low heat (place a glass bowl over a pan of steaming water, but make sure the bottom of the bowl doesn’t touch the water as it will scorch the chocolate). When the chocolate has melted, set aside to cool. 3 Combine the coconut oil together with the cooled chocolate. 4 Whisk together the dry ingredients in a large mixing bowl. Add the eggs, vanilla and the chocolate mixture and beat together for about two minutes, until the batter thickens and becomes glossy. 5 Divide the batter between the prepared cupcake trays, filling each case two-thirds full. Bake for 22-25 minutes. You want them to seem almost under-baked, so that they keep their soft and fudgy centres. The tops will become cracked and fall, having risen, so don’t panic... it’s how it’s meant to be! Leave the cupcakes to cool completely before frosting, otherwise it will slide straight off. 6 To make the frosting, place all the ingredients in a food processor and mix together until the butter has softened and the ingredients are fully combined. This is slightly thinner than the classic cupcake frosting. Swirl 1-2 teaspoons on top of each cupcake. Sprinkle over grated gluten-free chocolate to finish. Per serving: 473kcals, 32.9g fat (18.1g saturated), 39.6g carbs (30g sugars), 7.3g protein, 4g fibre, 0.616g sodium
118 Easy Food
MAY 2018
All the know-how you need to develop your cooking skills and become an expert in the kitchen
LEAVE OUT THE LACTOSE HISTORY BITES
All mammals, except for humans, become lactose intolerant shortly after weaning on to solid food, and indeed this is the case for many human cultures, too. An enzyme produced in the stomachs of juvenile mammals, known as lactase, is responsible for breaking down lactose. A genetic trait known as lactase persistence allows some humans to continue to produce lactase into adulthood, meaning they can tolerate the consumption of milk throughout their lives. This is a result of natural selection through the generations succeeding the first Neolithic farmers, and is especially prevalent in North-West Europe where these farmers lived.
DID YOU KNOW?
Almost 100% of people of purely Irish descent have the gene for lactase persistence. In stark contrast, 100% of Native Americans are lactose intolerant by the time they are 13 years of age.
Butcher's block TEST KITCHEN TIPS
• You could also make this taco recipe using pork shoulder rather than neck. • Save the cooking liquid in which you braised your pork, and use as a stock for your next pot of soup. • Use low-sodium soy sauce to ensure the dish is not too salty.
TEST KITCHEN TIPS • Don’t boil lactose-free milk! It’s best to heat it very slowly until bubbles begin to form around the side of the saucepan, then remove from the heat. • Milkshake: If making this for adults, add 2 tsp espresso powder to make it a mocha milkshake. • Scones: To make a cheesy version, omit the sugar and replace the raisins with 60g grated Parmesan. • Flatbreads: These flatbreads freeze well. Thaw at room temperature overnight or microwave each flatbread on high for 15-20 seconds or until heated through.
DID YOU KNOW? More unusual traditional pig-based dishes from around the world include: • Headcheese or brawn, made up of the meat from the head of a pig, set in jelly. This is made in many countries; in Italy it’s known as coppa di testa and is often eaten as part of a meat and cheese plate. • A Romanian pork jelly known as piftie is a meat aspic made from pigs’ trotters, rind, ears and tail, flavoured with lots of garlic and served as an appetiser at the Christmas. • Pigs’ trotters, or crubeens as they are known in Ireland, were once a popular pub snack here at home. The story goes that pubs stopped serving them due to greasy fingers causing a hard-to-remove residue on pint glasses. They are still well-loved in parts of France. • Also from France, andouillette is a coarse-grained sausage made with pork intestines, pepper, wine, onions and seasonings. • In Bulgaria, pig's ear is served as a nibble with beer or wine. It is first boiled and then grilled, served with lemon, soy sauce, salt and pepper. 120 Easy Food
MAY 2018
from our kitchen to yours
Sweet vs savoury
HISTORY BITES
French toast didn’t originate in France! It has a long history spanning numerous countries and has been known by many other names including Spanish toast, German toast, nun’s toast and eggy bread. In France, it is known as “pain perdu,” which translates as “lost bread,” and refers to its traditional function as a way to use up stale bread. During the Middle Ages, it was a common dish throughout Europe, and it can be traced even further back to the Romans. This explains France’s previous name for French toast: “pain a la Romaine,” meaning “Roman bread.” The term “French toast,” goes back to 17th century England.
WHAT'S IN SEASON?
SPINACH
REAP THE BENEFITS
Popeye wasn’t kidding — spinach really is full of iron. However, its nutritional benefits don’t end there: it’s also full of niacin, zinc, calcium, protein, fibre, vitamins A, C, E, K and B6, thiamin, folate, magnesium, phosphorus, potassium, copper and manganese. In addition, it’s low in fat and even lower in cholesterol.
TEST KITCHEN TIPS
Spaghetti with spinach and asparagus pesto: Mix up the pesto ingredients to suit your own preferences. Try using a different hard cheese, such as Grana Padano or Pecorino, or go for an Irish version such as Durrus. Don’t like walnuts? Swap in pine nuts, hazelnuts or cashews.
WEEKLY MENU PLANNER
REAP THE BE N E F IT S Turkey pittas w ith cumin carrots: Tu rkey is extremely lean, yet high in protein, mak ing it a very healthy cho ice.
TEST KITCHEN TIPS Spicy baked fish: If You Think You Don’t Have Time To Bake Potatoes, Think Again! Pierce The Skins A Few Times With A Fork, Then Microwave On High For 3-4 Minutes. Once They’re Cool Enough To Handle, Rub Them All Over With Olive Oil And Sprinkle With Salt, Then Bake On The Top Shelf Of The Oven For 20-25 Minutes For The Skins To Become Nice And Crispy. Duck with stir-fried cabbage and noodles: Don’t throw away the duck fat! Store it in a ramekin in the fridge and use to make your next batch of chips or roast potatoes.
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Roasted chicken Caesar salad: This is a great way to use up leftover roast chicken. Lamb chops with couscous salad and lemon yoghurt: Use multi-coloured couscous to add colour to the dish. Lemon posset: Serve this dessert with shortbread or other biscuits for a nice contrast in textures. Peach and almond tart: To add a lovely shine, melt some apricot jam in the microwave and brush over the peaches before baking.
Easy Food 121
STRAWBERRY FIELDS FOREVER TEST KITCHEN TIPS • Other foods that pair well with strawberries include apples, citrus fruits, coriander, mint, thyme, rhubarb, vanilla, Feta, Mascarpone, basil, custard, Champagne, almonds, hazelnuts, pecans, pistachios, cashews, oats, red and white wine and honey. • Strawberry brownie cake: Make this more kid-friendly by using milk chocolate in place of the dark. • Strawberries and cream cups: Use custard instead of the whipped cream, if preferred, and/or try using a combination of strawberries and stewed rhubarb.
When life gives you lemons... HISTORY BITES
• Lemons were first brought to Egypt from Asia in 700 AD. By 500 AD, Egyptians were mixing lemon juice with sugar to make a beverage known as qatarmizat — the first lemonade. • Compagnie de Limonadiers is believed to be the first soft drink company and began selling lemonade in 1676 in Paris.
TEST KITCHEN TIPS
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122 Easy Food
• High in citric acid and with antibacterial properties, lemon juice is one of the best natural cleaners out there. Try putting a diluted solution of lemon juice in a spray bottle to clean laminate counter tops, soaking plastic food storage containers in dilute lemon juice to remove stains and odours, or using lemon juice and an old toothbrush to scrub grout. • Get more juice from your lemons by placing them in the microwave for 20-30 seconds before squeezing. • Most, if not all recipes will allow lime juice to be substituted for lemon.
Reap the benefits
Lemons are high in vitamin C, also containing vitamin B6, vitamin A, vitamin E, fibre, folate, niacin, thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc and phosphorus.
MAY 2018
GHEE-LIGHTFUL HISTORY BITES
• Ghee was invented in India as a way to make butter keep for longer in high temperatures. It is estimated that ghee has been used in cooking as far back as 2,000 BC. • Ghee is very important in Indian culture, and not just as food. Prajapati, the lord of creatures in Hindu mythology, created ghee by rubbing his hands together, then poured the ghee into the fire and hence created his offspring.
REAP THE BENEFITS Ghee… • contains vitamins A, D, E and K2 • is extremely low in lactose and casein, making it suitable for many with lactose intolerances • fights inflammation and eases digestion • has a higher smoke point than most cooking fats, making it a healthy choice for frying or roasting • has been found to lower cholesterol in some lab studies
TEST KITCHEN TIPS
• Because the milk residue has been removed, you can keep ghee in the cupboard rather than the fridge. • Only a small amount of ghee is needed when cooking, as the high concentration of fat means that a little goes a long way. • Since all of the water has been evaporated from the butter, ghee can be added to popcorn without making it soggy!
DID YOU KNOW?
Ghee also helps to heal burns, and works well as a potent moisturiser or a conditioning mask for dry hair!
Flip to p.130 to learn how to make clarified butter and ghee at home!
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Shake it baby
Interested in learning more about salt after reading Eat Ireland, p.36?
REAP THE BENEFITS While too much salt isn’t good for us, a minimum amount is needed to keep us alive! In fact, drinking excessive amounts of water can dilute the salt levels in our cells to such a degree that it can cause delirium or even fatality.
HISTORY BITES • Evidence suggests that as early as 6,000 BC, people in modernday China harvested salt from evaporated lakes during the summer seasons. • The Ancient Egyptians used salt to mummify their royalty, but also had the brilliant idea of salting food for export, kicking off 4,000 years of trade based on salt-preserved food. • As early as the 6th century, in the sub-Sahara, Moorish merchants routinely traded salt ounce for ounce for gold. • Roman soldiers were partly paid in salt. It is said to be from this that we get the word soldier — ‘sal dare’, meaning to give salt. From the same source, we get the word salary. A soldier’s pay would be cut if he was “not worth his salt.” • Salt was a scarce and expensive commodity. To sit above or below the salt at a feast marked one’s rank. • In France, the late 13th century saw the introduction of the gabelle, a famously unfair tax on salt that required each citizen over the age of eight years to purchase a minimum of salt on a weekly basis at a fixed price. This mandatory and wildly corrupt tax would last for five centuries. • In England, those towns and cities ending in “wich” or “wych” were towns known to produce salt. For example, the salt marshes of Middlewich, Nantwich, Northwich and Leftwich in the northwest continue to be prime areas for salt production to this day.
Easy Food 123
Tips FROM THE
TEST K TCHEN Shannon Peare, one of Easy Food’s resident food stylists, gives a masterclass on homemade sweets
Sugar thermometer
A sugar/candy thermometer will be your best friend. Confectionery requires precise measurements in degrees as well as in grams. Even the weather can affect the end result. Using a sugar thermometer can help with accuracy;
For more of Shannon’s creations, follow Petite Poire on Facebook and Instagram Petite Poire Cake Co
"Let’s start from the very beginning..." In baking we start with the basics, such as biscuits, pastry, fairy cakes and so on. However, there is such a range of difficulty levels when it comes to the baking world that I decided to challenge myself this month, and delve into pâtisserie and confectionery, or making sweets. Baking is a science and, when it comes to these, it's all about precision! Here are some of the things to remember:
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syrup is at the perfect temperature for your confection.
This is a method of checking syrup
Ah sugar, who doesn’t love it? However,
temperature that has been used for
it can be a cruel mistress when it
generations. If you are just starting out
comes to baking. Confections often have a base of a sugar syrup, made of sugar and water boiled together. When it comes to sugar, it can burn in a second, so it’s important to not take your eyes off it! Sweets with a high concentration of sugar may also
baking. The primary tip when exploring confectionary is to follow the directions,
of the pot and use it to make sure your
Cold-water method
Working with sugar
Follow directions exactly!
Measuring is important at all stages of
simply clip the thermometer to the side
with confectionery and don’t want
ke care NOTE: Ta g with lin when dea r, it is a g u s boiling gerous n a d ly e extrem use a and can c rns! u b serious
to invest in a sugar thermometer, all you’ll need is a bowl of cold water. The colder the water, the better, so add some ICE, ICE BABY! While your syrup is cooking, drop a small spoonful of the syrup into the bowl of cold
water. The shape and texture of the
crystallise. This can be desirable for certain
sugar in the water will approximately tell
products like fudge, but in most cases it
you the temperature. The chart below
doesn’t make the best quality confection.
will tell you the different temperatures and textures of the syrup and their uses.
as it’s the most precise of the pastry arts. Follow the recipe step by step and ensure the ingredients are correct. Don’t neglect your eggs, as the size of the egg can affect the end result. Confectionery is all about precision and temperature control.
Egg whites
When making a basic meringue, many factors can affect the end result. Your bowl and whisk must be clean and free from any
Candy temperature chart Name
Temp.
Description
Usage
Thread
106°— 112°C
The syrup drips from a spoon and forms thin threads.
Glace and candied fruits
Soft ball
112°— 116°C
The syrup forms a ball when dropped into cold water.
Fudge and fondant
Firm ball
118°— 120°C
The syrup forms a ball and holds its shape, but is sticky once pressed with your fingers.
Caramel sweets
Hard ball
121°— 130°C
The syrup forms a ball that holds its shape and is pliable.
Marshmallows
Soft crack
132°— 143°C
The syrup can be stretched between your fingers and separates into hard threads
Nougat
Hard crack
149°— 154°C
The syrup and solidifies but will separate into hard, brittle threads
Brittles and lollies
Caramel
160°— 170°C
Should be a golden honey colour
Caramel syrups
grease — otherwise your egg whites will not whip to soft peaks. When egg whites are whisked, they double in size, so the bowl must be large enough to allow this to happen. Similar to working with sugar, factors such as egg temperature, the ratio of sugar to egg and the humidity can all cause problems. When it comes to making marshmallows or macaroons, you want your egg whites to reach soft peaks before adding your sugar or dry ingredients. If you can make a basic meringue, you’re halfway there to making marshmallows and macaroons. Woohoo!
124 Easy Food
Confectionary can be difficult, but if you are passionate about baking, it's a great new part of the pastry world to try. It can take a few tries to get right, though, and be warned — you may have some sticky pots by the end of it.
MAY 2018
from our kitchen to yours sweets
Baileys chocolate macaroons Makes 16
For the macaroons: 75g ground almonds 100g icing sugar 2 tbsp cocoa powder 2 large egg whites 50g caster sugar For the filling: 200g icing sugar, sifted 100g unsalted butter, softened 2 tbsp Baileys Irish Cream Liqueur
cocoa powder in a food processor and blitz
air bubbles. Leave the macaroons at room
for 15 seconds. Sift the mixture into a bowl.
temperature for 30 minutes.
2 Line two large baking trays with grease
6 Preheat the oven to 180ËšC/160ËšC fan/
proof paper.
Gas mark 4. Bake the macaroons in the
3 Place the egg whites in a large, grease-
preheated oven for 10-15 minutes. Cool
free bowl and whisk until they hold soft
for 10 minutes, then carefully peel the
peaks. Gradually whisk in the caster sugar
macaroons off the baking paper and leave
to make a firm, glossy meringue.
to cool completely.
4 Using a spatula, fold the almond mixture
7 To make the filling, beat together the
into the meringue one-third at a time. When
icing sugar, butter and Baileys until light
all the dry ingredients are thoroughly mixed
and fluffy.
in, continue to fold the mixture until it forms
8 Pipe the filling to sandwich pairs of
a shiny batter. It should have a thick ribbon-
macaroons together.
like consistency. 5 Put a 1cm plain nozzle into a piping bag. Pour the mixture into the piping bag and
Per serving: 178kcals, 8.3g fat (4g saturated), 24.9g carbs (23.4g sugars), 1.8g protein, 0.8g fibre, 0.045g sodium
pipe 32 small rounds onto the baking tray. 1 Place the ground almonds, icing sugar and
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Tap the tray on the counter to remove any
Easy Food 125
Coconut and lime marshmallows
2 In a jug, heat 125ml of water with the
5 In a large bowl, whisk the egg whites
juice and zest of one lime. Stir in the
to soft peaks. While the mix is still
Makes 1 tray
gelatine until completely dissolved and set
whisking, stream in the hot liquid slowly
aside in a warm place.
and continue whisking until very stiff.
250ml water Juice and zest of 2 limes 4 tbsp gelatine powder 400g caster sugar 1 tbsp golden syrup 2 eggs, separated
3 In a pot set over a medium-high heat, stir
6 Pour into the prepared tin, sprinkle
together the caster sugar, golden syrup,
over the desiccated coconut and allow
the juice of the remaining lime and 125ml
to set for eight hours or overnight.
of water. Checking with a thermometer,
7 Once set, cut into cubes.
50g desiccated coconut
it forms a rigid ball.
heat to 120-130ËšC, or check by dropping some of the syrup into cold water to see if 4 Once the mix has reached the right
1 Line a 20cm square tin with parchment
temperature, whisk in the dissolved
paper and set aside.
gelatine mixture and set aside.
126 Easy Food
Per serving: 107kcals, 2.1g fat (1.6g saturated), 22.1g carbs (20.6g sugars), 2g protein, 0.6g fibre, 0.012g sodium
x
MAY 2018
from our kitchen to yours sweets
Salted caramel and pecan fudge Makes 1 tray
400g caster sugar 90ml milk 125g butter 1 tbsp golden syrup 200g condensed milk 100g pecans, toasted and chopped 1 tbsp sea salt 1 Line a 20cm square tin with parchment. 2 One tray, toast the pecans in the oven
salt. Stir together and bring to the boil, stirring constantly. 4 Boil the mix for 15-20 minutes or until the mix is golden. Drop a piece of the mix into cold water; if it turns into a squidgy but firm ball, the mix is ready. Remove from the heat. 5 Using an electric mixer, beat the mix for about five minutes or until thickened. 6 Pour the mix into the prepared tin and sprinkle on the chopped pecans and salt. Allow to set in the fridge for 1-2 hours, the fudge should be slightly soft. 7 Once cooled, cut into squares and serve.
at 160ËšC for five minutes. Once cooled, chop into small pieces and set aside. 3 In a large pot, combine all the
Per serving: 192kcals, 9.6g fat (4.2g saturated), 27.2g carbs (26.1g sugars), 1.5g protein, 0.5g fibre, 0.333g sodium
ingredients, except for the pecans and
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Easy Food 127
Win AN EXCLUSIVE DR.OETKER HOME BAKING HAMPER Banana Split cake Serves: 16-18 130ml milk 1 tsp Dr. Oetker Bicarbonate of Soda 400g plain flour 2 tsp Dr. Oetker Baking Powder 3 large ripe bananas 225g unsalted butter, plus extra to grease 250g golden caster sugar 4 medium eggs, lightly beaten 1tsp Dr. Oetker Madagascan Vanilla Extract 150g strawberries, hulled and roughly chopped 700ml double cream 4 tbsp icing sugar Dr. Oetker Bright and Bold Sprinkles 25g Dr. Oetker Extra Dark Chocolate Chunks 25g chopped toasted hazelnuts 6 cherries (maraschino or fresh) 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Grease two 18cm cake tins and double line the bases and sides with baking parchment. 2 Heat the milk in a pan until hot (but not boiling). Stir in the bicarbonate of soda and cool. Mix the flour and baking powder in a bowl. Mash the bananas until smooth. 3 Beat the butter and golden caster sugar until creamy and pale. Gradually beat in the eggs (add a little of the flour if it looks like it might curdle). Add the vanilla extract, then
fold in three-fourths of the flour. Fold in the milk and banana in two additions, followed by the remaining flour. Divide between the two cake tins. Bake for 35-40 minutes or until an inserted skewer comes out clean. Once cool, remove from the tins to a wire rack. 4 Blend the strawberries a food processor until smooth, then press through a sieve to extract the juice. Discard the pulp. 5 Cut the sponges in half lengthways. Whisk 300ml of the cream and half of the icing sugar with the strawberry juice until softly peaking. Whisk the remaining cream in a separate bowl until just thick enough to spread. 6 Set one of the sponges on a serving plate, spread with a third of the strawberry cream, then top with another sponge. Repeat these layers, leaving the top sponge plain. Lightly cover the top and sides with the plain whipped cream, reserving around five tablespoons to pipe the swirls on top. Decorate the bottom edges of the cake with the sprinkles. 7 With the remaining cream, pipe 12 swirls around the top edge, leaving a little space between each one. 8 Melt the chocolate chunks with the remaining 75ml of cream in the microwave for a few seconds. Mix until smooth. Cool, then spoon or pipe into the spaces between the cream swirls to create drips down the sides. Sprinkle the chopped nuts on top and set the cherries into alternate cream swirls. Leave to set for 30 mins.
There is nothing like a celebration to bring family and friends together to share a special day! Baking is a wonderful way to create and share the magic. Celebration cakes are an especially fun way for everyone to be involved in the excitement of the occasion. Dr. Oetker have a fantastic home baking range designed to help create cakes that are something truly special for all occasions. We hope this gives you just a little inspiration for that special day this year. To enter, simply email your contact details to competitions@easyfood.ie with DR. OETKER in the subject line. Visit www.oetker.ie and check out our entire range of exciting recipes from celebration cakes to traditional bakes for all times of the year.
Dr.OetkerBakingIreland @Dr.OetkerBaking
IN THE NEXT ISSUE...
SOAK IN BRIGHT FLAVOURS WITH EASY FOOD’S SUMMER SPECIAL!
The next guest editors are….
DAVID AND STEPHEN FLYNN OF THE HAPPY PEAR!
David & Stephen Flynn
We’re delighted to welcome back David and Stephen Flynn from The Happy Pear for their second stint as guest editors! They are passionate about fresh and locally sourced food, and we’ll be featuring recipes from their new cookbook, Recipes for Happiness. The restaurant has become one of the most recognised names in healthy eating, and these brothers believe in cooking wholesome food for the whole family. They know food is a great way to make people happy, and they spread their positive outlook on cooking and eating to visitors to the café and shop, attendees on their Happy Heart Course, and of course through recipes like the ones we’ll be sharing in the next issue of Easy Food!
E ON SAL ND JUNE 2 !
INSIDE... ds > Fresh summer sala > Barbecue basics > No-bake desserts onal vegetables > Cooking with seas > Picnic treats shes > Gluten-free side di
JUST TO CLARIFY Make clarified butter and ghee with ease
What are they? Clarified butter and ghee have higher smoke points than regular butter, making them useful for cooking with high heat. They also have a sweeter taste and more creamy mouthfeel. Clarifying butter gives it a longer shelf life, and it will keep well at room temperature, in the fridge or frozen.
Top tip:
Keep the tasty foam skimmed from the top and toss it through roasted vegetables, stir into soups or mix it through popcorn.
What’s the difference?
Clarifying butter means to remove the water and milk proteins from the butter. Ghee takes this one step further by allowing the milk solids to brown, adding both colour and flavour.
Clarified butter and ghee Makes 1 jar
500g butter (or as much as you'll use within three months) 1 Place the butter in a saucepan over a medium-low heat. Place a sieve over a jar and line it with muslin, cheesecloth or a coffee filter. 2 Once melted, keep the butter at a very low and gentle simmer, adjusting the heat as needed. 3 Skim off the foam as it rises to the surface. Solid particles will begin dropping to the bottom; these can be strained out later along with any remaining foam. 4 For clarified butter, once the foam has stopped rising to the top, pour the butter through the sieve into the jar. Allow to cool, then store and use as needed. 5 For ghee, continue simmering over a very low heat until the butter changes colour from light yellow to deep gold and turns clear. Any remaining foam will clump together and fall to the bottom. Keep a close eye on the pan so that the butter doesn't start to burn. 6 Pour the butter through the sieve into the jar. Allow to cool, then store in a clean jar and use as needed.
130 Easy Food
MAY 2018
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