RECIPES AND IDEAS TO KEEP BUSY & HAVE FUN IN THE KITCHEN! EASY FOOD ISSUE 147
DIY KIDS KID S' KIDS' KITCHEN PROJECTS
FRUGAL WEEKNIGHT DINNERS
HEALTHY CUPBOARD STAPLES
BATCH COOKING: SEASONAL SOUPS
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APRIL 2020
ROI €4.50
AUS $8.50 APRIL 2020
Brownie meringue pie p.84
R 44.90 (incl. VAT)
• COOKING WITH RHUBARB • SEASONAL SOUPS • EASTER BAKING • RECIPES FOR PANTRY STAPLES • INDULGENT CHOCOLATE CREATIONS • SANDWICHES FOR DINNER • HEALTHY WAYS WITH LENTILS •
STEP -BY -STEP HOMEMADE EASTER EGGS
All about home cooking
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Peanut butter blondies, p.71
EDITORIAL TEAM Deputy Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Cheesy vegetable melts, p.92 Elsje du Toit elsje@zahramediagroup.com fave recipe: Buttermilk waffles with yoghurt and roasted rhubarb, p.33 Contributors Michael Fleming and Barbara Pratt. DESIGN Rory Maguire, Siobhán O’Riordan and Rodrigo Maruso. PHOTOGRAPHY & FOOD STYLING Shannon Peare, Síomha Guiney, Pauline Smyth, Sophie Barr, Agnieszka Wypych. Some images from Shutterstock.com. TEST KITCHEN Built by QK Living www.qkliving.ie ADVERTISING Sarah Currey scurrey@zahramediagroup.com fave recipe: Leftover chicken burritos, p.83 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com Chief Executive John Mullins jmullins@zahramediagroup.com
Hello, home cooks These are unusual times for us all — from spending more time with fewer (if any) people around, to finding new ways to entertain ourselves in the home, the kitchen seems to be the natural place in the house to pass the hours.
Caroline Gray
This could be the best time to fall back in love with this space: from tasking yourself to make inventive meals from a storecupboard scrounge to attempting a challenging new recipe, your kitchen can be a source of comfort, entertainment and nourishment. There is plenty in this issue to keep you busy: for those looking to make the most of frugal ingredients you probably already have in the house, check out recipes for nutrient-packed lentils, p.110, or our handy week’s worth of dinners, p.64. If you find you’re looking for new challenges in the kitchen to keep you occupied, flip to p.76 for a back-to-basics lesson in cooking from scratch, or turn to p.52 for recipes and tips for making your own marshmallows, plus clever ways to use them in oh-so-sweet desserts — the kids will love it! There are also DIY spring plant pots that kids (or craft-savvy adults!) can make on p.107. To really show off your kitchen skills, check out p.100 for a step-by-step masterclass in making your own homemade chocolate Easter eggs. However you’re able to celebrate Easter this year, you can still treat yourself to something delicious; from roast ham or elegant salmon mains (p.94) to adorable baked goodies (p.46), there’s no reason not to think ahead and cook up a feast — even if it’s only for a few! With events around the world changing by the day, it helps to have a little something that can remain constant, and we at Easy Food have found that solace in the kitchen. So, when the news seems to feel like a bit too much to bear, take some time in the kitchen to recharge and create something that can provide nourishment, both for the body and the mind. We at Easy Food will keep busy in our Test Kitchen — even if that means our individual kitchens at home. We’d love to hear what you’re cooking and eating during this time, and we’re still on hand to answer any questions you have about recipes, cooking methods or even possible substitutions if you can’t get certain ingredients at this time. Reach out to us on Instagram, Facebook and Twitter at @easyfoodmag, or email editor@easyfood.ie. As always, happy cooking!
The May issue is on sale April 28th!
Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253 Magazines Ireland Publisher of theYear 2018/2015/2012 Magazines Ireland Annual of the Year 2013 JAMs Best Foodie Read 2013 Printed in the UK One year’s subscription to Easy Food is €60.00/£50.00
All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
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Easy Food 3
20/03/2020 11:31
APRIL
CONTENTS
REGULARS 08 YOUR SAY
Your comments, photos and questions
12 FOOD BITES News, products and cookbooks from the wonderful world of food
WHAT’S IN SEASON? 28 IN THE PINK
These rhubarb recipes are as beautiful as
they are delicious
SWEET THINGS 52 WHY SO MALLOW? Food Stylist Shannon Peare shows us
how to create our very own fluffy
homemade marshmallows
60 TREAT YOURSELF Use up leftover chocolate to make these
Creme Egg brownies
Buttermilk waffles with yoghurt and roasted rhubarb
P.66
P.34
Spinach, tomato and Mozzarella pasta
Springtime soups
P.38
WHAT’S FOR DINNER? 64 WEEKLY MENU PLANNER Keep it simple, keep it quick with our
whole week’s worth of family meals
76 SCRATCH THAT There’s nothing more satisfying than
4 Easy Food
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making your own meals from scratch
APRIL 2020
20/03/2020 11:45
82 FROM THE BUTCHER’S BLOCK
KIDS’ KITCHEN
Local butcher Michael Fleming gives us
104 SPRING FLAVOURS
his tips for cutting down on food waste
This month’s Home Ec expert
Cheesy vegetable melts
P.92
brings us back to basics this spring
COOKING FOR FUN 86 SUPERSTAR SAMBOS
MAKE IT HEALTHY!
These over-the-top ideas bring
116 E AT IRELAND
sandwiches from lunch hour to the
dinner table
Deputy Editor Jocelyn Doyle heads deep into the forest in Co. Limerick
94 EASTER STUNDAY
Do Easter Sunday in style with these
120 NEW WAYS WITH SPECIAL DIETS
easy buffet dishes
New ways to enjoy dairy-free, low-fat and gluten-free eating
Leftover chicken burritos
P.98
Chocolate Easter loaf
P.48
FROM OUR KITCHEN TO YOURS 123 All the knowledge you need to become
an expert in the kitchen
Beetroot and lentil burgers
P.113
From The Cover P.18
SWEET LIKE CHOCOLATE
These chocolate desserts are the ultimate indulgence
P.46
BAKED BEAUTIES
Have your sweetest Easter yet with these adorable treats
P.110
5 WAYS WITH LENTILS
If you’ve never cooked with lentils before, these flavoursome recipes are a great place to start
P.100
CHALLENGE YOURSELF
Ever thought about making your own Easter eggs? We show you how...
P.107
P.38
These cute bunny plant pots are the perfect home project
These stunning soups are the fresh taste of spring you need
EASY JUNIORS
www.easyfood.ie
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SOUPER FLAVOURS
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
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RECIPE INDEX v
v MEAT
LF DF GF
x
21
•
•
•
•
Brookies
25
•
•
•
•
Quick and easy rhubarb, coconut and cocoa loaf
29
•
•
•
•
Individual rhubarb and raspberry crumble pies
31
•
•
•
•
Chocolate Easter loaf
48
•
•
•
•
Easter biscuits
49
•
•
•
•
Easter bunny cupcakes
51
•
•
•
Creme Egg brownies
61
•
•
•
•
Siúcra Easter nest cupcakes
62
•
•
•
•
•
Peanut butter blondies
71
•
•
•
•
•
Strawberry cheesecake pastry swirls
73
•
•
•
•
Apple streusel
77
•
•
•
•
Triple chocolate mousse
22
•
•
•
•
Vanilla panna cotta with rhubarb jelly
37
•
Classic vanilla marshmallows
55
•
S'mores marshmallows
56
•
•
Much s'more than a hot chocolate
57
•
•
Strawberries and cream marshmallows
58
•
•
•
Neapolitan marshmallows
59
•
•
•
COVER RECIPE: Brownie meringue pie
84
•
•
•
•
Homemade Easter eggs
101
•
•
•
•
Roasted rhubarb meringue nests
105
•
•
•
•
•
35
•
•
•
•
•
•
Rhubarb compote
34
•
•
•
•
•
•
Béchamel sauce
130
•
•
•
67
•
•
•
Chorizo Bolognese
72
•
•
•
Classic bistro steak frites
79
•
Korean cheesesteak subs
89
•
Ultimate patty melts
91
•
Baked ham with a herb crust
97
•
Lamb chops with rosemary garlic olive oil mash
120
•
• • •
•
•
•
•
•
•
•
FISH AND SEAFOOD •
Quick yellow fish curry with rice noodles
68
Salmon club sambos
90
Buffet-style salmon with dill horseradish sauce
96
•
Salmon, prawn and pea fishcakes
121
•
Salmon fried rice
122
•
•
• •
•
•
•
•
•
•
•
• •
•
•
•
POULTRY Spiced chicken pilaf
69
•
•
Jalapeño popper chicken fillets
70
•
•
Leftover chicken burritos
82
•
Italian chicken ciabattas
88
•
•
•
•
• •
Slow-cooker Asian drumsticks
120
•
•
•
Poached pesto chicken with spring vegetables
121
•
•
•
•
Tomato basil chicken stew with cannellini beans
122
•
•
•
•
• •
VEGETARIAN 33
•
•
•
Simple beetroot soup
40
•
•
•
•
•
Quick and easy pea and spinach soup
43
•
•
•
•
•
One-tray roast tomato and basil soup
44
•
•
•
•
Roasted squash and chickpea wraps
65
•
•
•
Spinach, tomato and Mozzarella pasta
66
•
•
•
Spaghetti with garlic, tomato, basil and beurre tomato
80
•
•
•
Cheesy vegetable melts
92
•
•
•
Roasted potato salad with eggs and pickle dressing
98
•
•
•
Avocado, blood orange and goat's cheese salad
99
•
Coconut and spinach dhal
111
•
•
•
•
Beetroot and lentil burgers
113
•
•
•
•
•
Simple red lentil and carrot soup
114
•
•
•
•
•
Roasted aubergine with lentil and herb salad
115
•
Sweet potato, lentil and kale pasties
116
•
•
Wild Irish mushroom pie
119
•
•
Dairy-free mushroom fettuccine alfredo
120
•
Mushroom Bolognese
121
•
Gluten-free three-cheese macaroni
122
•
6 Easy Food
EF147_006_Recipe_Index.indd 6
• •
•
•
•
•
•
•
•
•
•
•
•
•
• •
•
• •
•
•
•
•
•
•
•
• • • •
• •
Rhubarb cordial
SAUCES
•
•
DESSERTS
DRINKS
Buttermilk waffles with yoghurt and roast rhubarb
•
x
LF DF GF
Double chocolate salted caramel cookies
Bacon and Brie frittata
•
v
v
BAKED GOODS
•
• •
•
•
•
•
•
•
• •
• •
v
Budget-friendly
T
Freezable
J
Kid-friendly
x
Dairy-free
v
Vegetarian
LF
Low saturated fat
DF
Diabetes-friendly
GF
Gluten-free
APRIL 2020
20/03/2020 16:15
What’s inside A sneak peek at what you’ll find in this issue
A LITTLE OF WHAT YOU FANCY
With social gathering and events on hiatus, this is the time to get a bit of pleasure from the kitchen! We’ve gone full chocolate in this issue, from our fun Creme Egg brownies on p.60 to some seriously indulgent chocolate desserts from p.18. If you fancy a bit of a challenge, check out our homemade marshmallows, from p.52 — they're the perfect project kitchen project for adults and kids alike. Add some colour to the kitchen with pretty-in-pink rhubarb recipes from p.28, then get inventive with your dinner routine and try our unbelievable sandwiches for dinner p.86 — these bad boys knock boring ham and cheese out of the park!
YOUR KITCHEN, EVERY DAY We're all spending more time in the kitchen these days, so whether you’re looking for new ideas for the weekly dinner rotation, or tips on how to develop your kitchen skills, you’ve come to the right place. Flip to p.82 to find tips from our friendly local butcher on how to reduce food waste, or head to p.64 for a whole week’s worth of quick and tasty family meals. Learn how to make a classic bechamel sauce on p.130 — perfect for basic dishes like mac ‘n’ cheese, lasagne or fish pie — or master more kitchen skills from p.76.
Creme egg brownies p.61 Rhubarb panna cotta p.37 Cheesy vegetable melts p.92
HEALTHY VIBES
A balanced diet is key, so if you’re feeling a little sluggish after all that Easter chocolate, we’ve got the wholesome recipes you need to get that digestive system back on track! Head to p.38 for some fresh and flavoursome springtime soups, or find new ideas for cooking for special diets, p.120. We’re also celebrating the humble lentil — packed with protein and fibre, good for your gut and ohso-cheap, it’s a storecupboard staple that has earned some time in the spotlight. Turn to p.110 for some inspiring ways to use that bag or tin lurking in your pantry!
Beetroot and lentil burgers p.113
Spinach, tomato and Mozzarella pasta bake p.66
Simple roasted aubergine Quick and easy pea and with lentil and herb salad spinach soup p.43 p.115
AN EXTRAVAGANT EASTER
Bacon and Brie frittata p.67
Whether or not you're cooking for multiple people this Easter, flip to p.94 for impressive mains and sides that will bring a bit of joy into the kitchen. Our fun bakes (p.46) will ensure your cutest Easter yet, and are perfect for making with the kids. Meanwhile, if you’re up for a challenge, head to p.100 where we’re showing you how to make your very own Easter eggs!
Baked ham with a herb crust p.97 www.easyfood.ie
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Easter bunny cupcakes p.51
Homemade Easter eggs p.100
Leftover chicken burritos p.82 Easy Food 7
19/03/2020 16:36
your say
If there's anything we love at Easy Food (aside from, well, food.. ) it's seeing what our food-loving community is getting up to in the kitchen! Our social media followers have been sharing photos of the Easy Food recipes they love cooking the most; get into the kitchen to get in on the fun!
“These are waiting for me when I get home from rehearsal later. Looking forward to getting stuck into @easyfoodmag and getting cooking #easyfoodmagazine #lucozade” – @rachel.kelly.75685962
“I make this regularly. I add the seeds to the oats rather than sprinkle on top.” – @wheljud
"Reading the March issue of Easy Food on the train." – @raczek_nieboraczek_o “I don’t know about anyone else but isn’t someone's birthday just the best excuse ever to make a big, fat, feck-off chocolate cake? This recipe from @easyfoodmag website is my usual go-to method.” – @kate_odriscoll_ food_beers_life
“Hey there. I love, love, LOVE your magazine and wait with bated breath for it every month. I have literally about 100 copies at home now (and that is after the clean up!).” – Emma Faye
“Cheese and onion soda bread sounds delicious. Think I will have to try that!” – Joan Sherlock Robertson
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“Thanks #EasyFoodMagazine. I love my slow cooker, so will definitely be trying some of your recipes. Thanks for all your recipes. You are one of my favourite foodie pages on FB. Keep up the good work!” – Sarah Curtis
APRIL 2020
19/03/2020 16:38
letters and comments
We’ve asked, you answered
What you’ve been cooking
“I’m normally chocolate cake, but the meaty dish looks so yummy! – Samuel Groves
““I think it would have to be cover number 2. The weather is so terrible that to cook and share that lovely hot meal would be absolutely fantastic!” – Liz Cookeli
“No. 1 as I love the colours and brownie looks yum!” – Ciara Barrett
“Tea brack from @easyfoodmag – recipe by @susanjanekitchen, as part of celebrating Irish in the magazine. Tea brack holds so many happy memories for me as my mum made it regularly and it was one of her favourites. Thinking of her a lot today.” – @rachel4domesticgoddess
“No. 2! Nice spring colours. The stout braised ribs sounds like a nice hearty St. Patrick’s Day meal.” – Anne Quinn
“No. 1 caught my eye but both look so yummy!” – Margaret Payne
January
competition winners “Homemade spice bag from @easyfoodmag. You’re not Irish if you haven’t had a spice bag. And this homemade version is so much better than any takeaway, especially when served alongside the obligatory chipper curry sauce. Not going to win any beauty awards but absolutely braggin’.” – @rachel4domesticgoddess
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Easy Food 9
19/03/2020 16:38
Meet the Taste Team Birgitta Curtin says, “I am a working
mother with four children aged 31, 29, 25 and 14. They all love food and cooking. I have always insisted on cooking from scratch. For weekdays, I love stir-fries and tomatobased sauces using plenty of vegetables, fish and some meat. Smoked salmon tagliatelle is often on the menu. On occasion, we indulge with comfort food like mashed potatoes with a Burren beef steak and, for pure luxury for Christmas, lobster from Ger Sweeney in New Quay. Good quality raw materials that are mainly Irish and locally sourced are essential.”
Karin Funke says, “My partner and I are
both fond of cakes and sweets. We love the outdoors and a café at the end of a walk. We love cooking together, and when we need bread, he might bake the special yoghurt oatmeal bread recipe that I taught him, while I prepare the dinner. At present, we live in a weekend relationship, and we find cooking and baking together a great way to round off a perfect day in the great outdoors.”
Joe Doyle says, “We are a family of five: Mum Sinead, Dad Joe and our three kids Niamh, Adam and Daniel. We live in Clarecastle, Co. Clare, and we love our food. All three kids help out lots and they all have their specialties. Cooking this dish together was a great family activity to help pass some time during our coronavirus confinement!”
Lost a recipe? Get in touch with us! Irish Wild garlic pesto "I’m hoping you can help me I’m looking for a recipe you had in your magazine last year for wild garlic pesto and wild garlic soup. I made it in April 2019 so I’d say it was in March/April/May issue. I know I have it somewhere safe — so safe I cannot find it! If you can help I would be delighted ." — Mary
We're always happy to help you find a missing recipe from the Easy Food collection! Just email us at editor@easyfood.ie
February
competition winners 1 X SET OF SAMUEL GROVES STAINLESS STEEL COOKWARE
Contact us
Niki Lee Graham
1 X ONE-NIGHT STAY FOR TWO WITH BREAKFAST IN THE MAYSON Marguerite Murray
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Easy Food Magazine @easyfoodmag easyfoodmag
APRIL 2020
19/03/2020 16:38
Easter Hoppin’ into
products
Celebrate Easter by creating your favourite bakes with these fun products!
Minecraft Chicken Egg Cup and Toast cutter www.firebox.com €9.99/£9.25
Montezuma’s Absolute Black Vegan Button Easter Egg www.johnlewis.com €16.50/£15.30
Cadbury Creme Egg cookbook www.firebox.com €11.99/£11.10 Artesa Hand-finished marble cake stand and serving platter www.thekitchenwhisk.ie €44.95/£41.65
Mason Cash Black S24 Mixing Bowl 24cm www.thekitchenwhisk.ie €11.95/£11.05
Tray www.flyingtiger.com €7/£6.49
www.easyfood.ie
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Easy Food 11
19/03/2020 17:21
FOOD BITES Great Irish Bake for Temple Street — postponed If you were planning on hosting your own Great Irish Bake in about three weeks’ time, you’ll have to hold off for just a bit longer. “In light of the current situation regarding COVID-19, Children’s Health Foundation has made the decision to postpone the Great Irish Bake for Temple Street until Friday, 5th June,” Denise Fitzgerald, Chief Executive of Temple Street Foundation, said in a press release. “The safety and wellbeing of supporters and the wider public is of paramount importance to us and, given the increasing number of cases in Ireland, we feel that this is a necessary and appropriate course of action.” The Great Irish Bake for Temple Street will now take place in the summer and members of the public can still register online or by phone to
host their own baking event and help raise vital funds for sick children. Each year, Temple Street Foundation holds the campaign, encouraging people around the country to host their own bake sale to raise some much needed 'dough' for Temple Street. These funds help to provide essential equipment that has a real impact on the children being helped in Temple Street. “We would like to thank all of our supporters who have already registered to host their own bake sale and have worked so hard to raise vital funds to support sick children and their families in Temple Street,” Fitzgerald says. “We hope that you will join us for the Great Irish Bake this summer and host your own fundraising bake sales on or around Friday, 5th June. Your support
is vital to ensuring that our little patients continue to have access to the very best care, when they need it most.” Join Temple Street’s Great Irish Bake on Friday, 5th June, by registering at: www.templestreet.ie/event/great-irish-bake.
HAVE A DOGFRIENDLY EASTER This Easter, it’s important to be reminded that all the chocolate bunnies and eggs you get are a firm no-no for your four-legged friends — no matter how much you want to share the joy with them. Luckily Petmania, the Irish-owned pet retailer and grooming studio, has launched its dog-friendly Easter egg treats. This alternative will ensure the whole family is involved in the chocolatey fun! “We are delighted to have the dog-friendly Easter eggs back in stock this year,” Emily Miller of Petmania said. “Last year they sold out in record time! It makes us happy to know everyone in the family can get involved in the Easter celebrations while making it safe for our furry friends.” Ordinary chocolate can have a long term effect on a dog’s health and, in extreme cases,
12 Easy Food
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can be lethal. Dog owners are advised to be vigilant this Easter and ensure that your furry friends don’t sniff out the chocolate treats. Petmania’s range of Easter treats are available from its 12 stores nationwide and online (www.petmania.ie) for €3.49.
MARCH 2020
20/03/2020 11:10
news
Food for self-care We all know times are particularly tough right now, and as we all hunker down into isolation, many of us are worried about the effects on our mental health. Here are our top tips for using food to nurture yourself and stay healthy, happy... and sane! Drink enough water. Drinking water gives you energy and keeps your cells functioning at their best. It's also true that thirst can be mistaken for hunger, so keeping yourself hydrated might stop you eating more than you need. Eat regularly. If you go long periods of time without eating, your body can't function at its best. Skipping meals can result in brain fog, fatigue and/or headaches. Include a balance of carbohydrates, proteins and fats throughout the day to provide your body with what it needs. Fibre is important for energy, and luckily many of the staples found in your cupboards are high in fibre. Think pulses such as dried or tinned beans or lentils, or frozen peas; or whole grains like barley or quinoa. Eat the rainbow. A good way to ensure you're getting a wide range of nutrients is to include whole foods of every colour in your diet every day. Non-perishables like tinned tomatoes and frozen veggies are included in this, too. Avoid the sugar high. When you're feeling a bit down, it can be tempting to reach for the sweet treats. However, the quick boost of energy obtained from sugary snacks soon leads to a crash, and then you'll feel even worse. Instead, look for slow-release energy: turn to whole grains or fresh fruit with some protein and fat.
Enjoy a square or two of dark chocolate. Dark chocolate boosts the production of “feelgood” chemicals called endorphins, which bind with receptors in the brain leading to feelings of euphoria, similar to those released during exercise. They also reduce pain and diminish the negative effects of stress. In addition to improving your mood, dark chocolate is also packed with antioxidants and beneficial to your brain health. Plan ahead. Meal planning reduces time spent in the supermarket and makes it easy to use everything you have in the house. At the start of the week, try to create even a rough outline of what you want to eat in the days ahead, combining pantry staples with some fresh items. Cook for (or with) others. There are psychological benefits attached to preparing food for others, boosting self-esteem and increasing levels of happiness. It doesn't have to be anything fancy — chat to a friend on FaceTime while you make a tasty, quick pasta dish, or learn to cook an unfamiliar recipe with your spouse. Cook mindfully. Mindfulness has become such a buzzword in talking about mental health, and with good reason. Forcing yourself to live in the moment and think only about your actions as you perform them is a great way to give your
busy brain a break. Use cooking as your "mindful" time, really paying attention as you prepare your meal. Eat mindfully. Make at least one meal a day a mindful one. Turn off the telly, put your phone aside and really focus on enjoying every mouthful. You cooked it, so pay attention while you eat it! This can also be a great time to reconnect with your loved ones; why not organise a group dinner via FaceTime or Skype? Make everything an occasion. Find the fun in the little things. Plan a luxurious weekend brunch, indoor picnic or romantic dinner with those you live with, and go all out — set the table nicely and make something really delicious. Cocktails for the grown-ups are optional! Have a glass of wine! Don't drink loads of wine, but a glass at the end of the day can work wonders for unwinding and lowering both stress levels and blood pressure and provide a much-needed treat when there's not much else going on. Combine this with an activity you find relaxing, like soaking in a bubble bath or curling up with a great novel. Savour the "me time" and the wine. You've earned it. Treat yo'self.
THIS IS HOW COMPANIES ARE HELPING PEOPLE DURING COVID-19 With the coronavirus affecting restaurants and pubs around the world, the need to adapt to the changing circumstances has been essential for keeping things running as close to “business as usual” as possible. We at Easy Food will keep you updated on what Irish businesses — from
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Guinness and Just Eat to AVOCA and Kinara Group — are doing to provide safe, contactless service to customers as well as contribute to relief efforts. Visit www.easyfood.ie for ongoing updates.
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Cookbook CORNER
Lavash
From Scratch
The Batch Lady
By Ara Zada, Kate Leahy, John Lee Published by Chronicle €20.65/£17.99
By Michael Ruhlman Published by Abrams €34.40/£30
By Suzanne Mulholland Published by HQ €22.95/£20
Fermented foods and the Mediterranean Diet are still very much in the spotlight when it comes to healthy ways to eat, and this lovely book brings together the benefits of lavash — a soft, fermented Middle Eastern flatbread — with oodles of flavour from mains, sides and pickles. The bread recipes themselves have been helpfully adapted for the everyday kitchen, including tips on how to them work around a modern schedule. This is a treat for any adventurous cook and eater, and is sure to introduce you to spices and flavours you haven’t used before, from beautiful salads to hearty lamb stews. We love the look of the panrkhash (a lavash and cheese bake), the summer tolma (vegetables stuffed with meat and rice), the pickled green peppers, the day-old bread soup and the Armenian “pizza,” topped with spiced minced beef or lamb. Beautiful inspiration for your travelling tastebuds.
We are completely in love with this one, in which Ruhlman takes a very deep dive into 10 classic dishes, from the roast chicken that graces the cover to paella, lasagne, curry, profiteroles and even the good old BLT sandwich. Here, each recipe unfolds into a complete story, starting from the very beginning: roasting a chicken and adding side dishes (baked potatoes or green beans with lemon zest), right through to finishing with a tarragon sauce, salsa verde or a simple jus — and then beyond to its final incarnations: pot pies, salads, overnight stock or noodle soup. This is a book bursting at the seams with information, one that will teach you to master mother sauces and basic kitchen skills, allow you to understand the process of cooking in a new and more intimate way, provide helpful insights into everyday ingredients and elevate your meals to the absolute best they can be. We can’t recommend this one highly enough: we promise you’ll never look at a BLT the same way again. To check out some of the recipes, flip to p.76.
Time is the most scarce of resources in our busy modern lives and, while we often hear of the benefits of batch cooking, it can be challenging to know where to begin. Using her background in time management (and leveraging her freezer), Mulholland developed a system in which she only needed to cook once a week, simultaneously saving money and minimising food waste. The result is this very clever book, useful for anyone who cooks but especially for those with children, busy careers — or both! We love the fresh approach to shopping and cooking, and the recipes are inventive and flavoursome, too: Mozzarella Hasselback chicken, baked spinach ziti, pepperoni calzones, shepherd’s pie with sweet potato mash, lamb and Feta burgers, katsu fish curry, panko risotto cakes. With all of that extra time, you can make dessert, too: frozen Biscoff cheesecake, perhaps, or peppermint slices. Packed with planners, useful tips and all the lists you need, you’ll definitely be glad you picked this one up.
Just The Good Stuff By Rachel Mansfield Published by Clarkson Potter €25.85/£22.50 This book was designed to prove that healthy eating doesn’t have to be restrictive —something with which we can definitely get on board. While not promoting any particular diet, many of the recipes here are gluten- or dairy-free or Paleo-friendly, and none of them contain any refined sugar. There’s plenty of flavour to be found here; baked peanut butter and jelly French toast; mushroom quiche with a courgette hash brown crust; garlicky kale Caesar salad with homemade croutons; waffled veggie burger breakfast sandwiches; oven-baked frickles; crispy maple-glazed chicken wings; baked salmon burgers; roasted rainbow veggie slaw; zesty jalapeño meatloaf; extra-chocolatey chocolate lava cakes. Whether you’re looking for a lighter way to eat or simply trying to increase your intake of fruit and veg, this is a tasty way to get started.
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POSTAL ENTRIES
COMPETITIONS
Follo w the rele vant instructio ns on how to ente r for each com peti tion and post your entry to: Easy Food , 12 Prin ce of Wale s Terr Quin sborough Road , Bray, Co. Wickace, Don ’t forg et to indi cate wha t com low. peti you are ente ring and incl ude all tion your cont act deta ils.
Win a home delivery fish box
with 100% comp ostable packaging!
G
Gannet Fish and www.eatmorefish.ie are adapting their business to accommodate all customers throughout Ireland, making it easier than ever to enjoy nutritious fish and seafood, which are naturally rich in zinc and provide an essential to boost the immune system.
Click and collect Take advantage of the click and collect option, free with all orders over €15, and available from the Ballybane shop and markets in Loughrea, Ballinasloe and Galway Saturday’s Market.
From their Galway base, Gannet fishmongers have grown into a successful nationwide home delivery service with their online fish shop at www.eatmorefish.ie. “Our thoughts are for everyone confined to the safety of their home or those self isolating for the safety of everyone else," said Stefan Griesbach of www. eatmorefish.ie. Gannet and www.eatmorefish.ie are now offering:
Gannet Fishmongers Factory Shop is open at their headquarters in Ballybane Industrial Estate. Order online 24/7 at www.eatmorefish. ie or at the markets in Loughrea, Ballinasloe, Moycullen and Galway Saturday’s Market.
Free delivery in Galway Eatmorefish.ie is waiving shipping fees for all home delivery in Galway city. Simply use the code GALWAYONLY in the checkout. Added extras for seniors For those aged 65 years and older, or caring for someone who is, Gannet will deliver some traditional “Click and Collect” fish options with when a minimum order of €15 is made. Prepaid orders Contactless payment options mean that upon arrival, Gannet will simply knock, drop off your fish order at the front door, step back, wave hello and leave you to start cooking a delicious seafood meal.
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We have three fish boxes worth €40 to give away! To enter, email your contact details and the answer to the question below to competitions@easyfood.ie with FISH BOX in the subject line. Q: When did Gannet Fishmongers establish their stall at the Galway fish market? A) 5 years ago B) 10 years ago C) 15 years ago
For more information or to order, visit Gannet at Galway Market each Saturday or order online at EatMoreFish.ie Competition closes March 27th. Terms and conditions apply.
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competitions
s
o: ce, ow. ition l
CRAFT SPIRITS FROM THE WICKLOW MOUNTAINS
Win a hamper of luxury goodies from Fallon & Byrne!
D
ublin-based restaurant and food hall Fallon & Byrne have given one lucky Easy Food reader the chance to win a fabulous hamper of luxury food goodies!
The Fallon & Byrne food hall is a Mecca for any food lover, hosting the best in local produce and world foods, complete with a superb deli and coffee counter. A contemporary, brasserie-style restaurant is housed upstairs where light streams through tall windows into one of the city’s most handsome rooms. Fallon & Byrne's range of chocolate treats is the perfect for Easter giving. From family-friendly options to elegant 70% cacao eggs for the more adult of tastebuds – and even a giant chocolate “fried egg,” – there’s an Easter treat for every palate at Fallon & Byrne. To win a hamper of luxury foods, email your contact details and the answer to the question below to competitions@easyfood.ie with FALLON & BYRNE in the subject line. Q: True or False: Fallon & Byrne is based in Dublin?
Fallon & Byrne, 11- 17 Exchequer Street, Dublin 2 www.fallonandbyrne.com Competition closes March 27th. Terms and conditions apply.
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WIN A BOTTLE OF GLENDALOUGH WHISKEY AND A HIP FLASK! The newly launched Pot Still Irish Whiskey from Glendalough Distillery has already been deemed a triumph by leading international drinks experts after scooping gold at both the 2020 World Whiskies Awards and the 2020 San Francisco World Spirits Competition. Having only launched in October 2019, this is Glendalough’s first Pot Still release. Glendalough Distillery's Pot Still Whiskey has sweet and citrusy aromas and is buttery on the palate with flavours of treacle, toffee, vanilla and spices. Pot Still is a quintessential Irish style of whiskey, so the team felt it was only fitting that it went into Irish oak casks for a year. Each bottle is labelled individually and numbered by batch, cask and even the tree felled to make that cask. A neck tag on each bottle gives directions to GlendaloughDistillery.com/IrishOak where you can input the numbers from your bottle and see a short, personalised film of that specific oak tree being felled and made into the actual cask their bottle came from. To nurture the health of Wicklow’s native oak forests and ensure their future, the oak trees are felled under a ‘Continuous Cover Forest Management System.’ This creates pockets of clearings for planting and nurturing the next generation of Irish oak. Glendalough plants seven oak saplings for every tree they fell. We have two bottles of Pot Still Irish Whiskey to give away, each one with a branded hip flask! To enter, email your contact details and the answer to the question below to competitions@easyfood.ie with GLENDALOUGH in the subject line. Q: What type of casks are used to mature Glendalough Pot Still Irish Whiskey? A) Cedar B) Oak C) Maple
Competition closes March 27th. Terms and conditions apply.
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S W E E T
L I K E
C H O C O L AT E These chocolate desserts are the ultimate indulgence
Recipes and images from Butlers Chocolate Cookbook Published by O’Brien Press €19.99/£17
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decadent chocolate
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what’s for dinner decadent chocolate
D O U B L E C H O C O L AT E S A LT E D CARAMEL COOKIES Makes 18 115g unsalted butter 350g soft light brown sugar 2 large eggs 55g cocoa powder, sifted ¼ tsp sea salt flakes ¾ tsp baking powder 260g plain flour 100g Butlers 40% Milk Chocolate Salted Caramel Bar, roughly chopped 100g bag of Butlers Dark Chocolate Salt Caramels, roughly chopped Sea salt flakes, for sprinkling 1 Preheat the oven to 180°C/160°C fan/gas mark 4 and line three large baking trays with parchment paper. 2 Melt the butter in a medium-sized saucepan over medium heat. Remove from the heat and stir in the sugar and eggs. Add the cocoa powder, salt and baking powder, then stir well to combine.
3 Add the flour and stir until no white floury patches are left. Mix in the chopped pieces of chocolate. 4 Use a small two-tablespoon ice cream scoop to portion the dough. Then make a small hollow in the centre of each scoop of dough and fill with pieces of the salt caramels. Cover the caramel with dough to seal inside. 5 Place the cookie dough balls on a baking tray, making sure to leave space between them so the cookies can spread while baking, and sprinkle each one with sea salt flakes as desired. 6 Bake for 10-12 minutes, then allow to cool on the tray on a wire rack..
Per Serving 244kcals, 11g fat (6g saturated), 36.9g carbs (23.6g sugars), 3.5g protein, 1.3g fibre, 0.197g sodium
These decadent, delicious cookies are stuffed with pieces of caramel, which, when baked, create the luxurious
experience of double chocolate cookies with a chewy caramel centre. Definitely cookies for grown-ups!
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T R I P L E C H O C O L AT E M O U S S E Serves 6-8
100g Butlers 70% Dark Chocolate Bar, roughly chopped 100g Butlers 40% Milk Chocolate Bar, roughly chopped 280ml fresh cream 1.5 Butlers White Chocolate Truffle Bars (112g), roughly broken 4 large egg whites 100g Butlers 70% Dark Chocolate Bar, to decorate 1 Place the dark chocolate and milk chocolate in separate heatproof bowls and melt each over pots of barely simmering water. 2 Add 30ml of the cream to another heatproof bowl, then add the white chocolate truffle bar to the cream and stir gently to mix while melting over another pot of simmering water. 3 In a large bowl, beat the remaining 250ml cream just until it forms soft peaks. Divide the cream amongst three separate medium-sized bowls and fold one type of cooled chocolate into each one. 4 Whip the egg whites in a large clean bowl until soft peaks form. Divide the whipped egg
whites into three, and gently fold into the three separate chocolate-and-cream mixtures, being careful to avoid beating out the air. 5 Divide the dark chocolate mousse between six or eight glass cups (depending on their size), then top with a layer of the milk chocolate mousse and, finally, the white chocolate mousse. Alternatively, you can fill three plastic piping bags with each mousse and simply pipe the mousses into each glass. 6 Place in the fridge to chill for 15-30 minutes. 7 Heat the remaining 100g Butlers Dark Chocolate Bar in the microwave for 10-15 seconds, just until the chocolate has softened slightly, then use a vegetable peeler or sharp knife to shave chocolate curls. Top each mousse with some chocolate shavings before serving. 8 The mousse can be prepared up to two days ahead and kept in the fridge covered with cling film. Leave to stand at room temperature for 30-40 minutes before serving. Per Serving 352kcals, 22.3g fat (13.7g saturated), 31.8g carbs (25.5g sugars), 6.6g protein, 2.9g fibre, 0.069g sodium
Chocolate mousse is a classic dessert. With light and airy
layers of dark, milk and white chocolate mousse topped off with shaved dark chocolate, this triple chocolate mousse will become a ďŹ rm family favourite.
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what’s for dinner decadent chocolate
BROOKIES Makes 24 squares
For the cookies 115g butter, softened 115g soft light brown sugar 50g caster sugar ½ tsp vanilla extract 1 large egg 155g plain flour ½ tsp salt ½ tsp bicarbonate of soda 150g Butlers 40% Milk Chocolate Bar, roughly chopped For the brownie 180g butter 200g Butlers 70% Dark Chocolate Bar 250g caster sugar 3 large eggs 110g plain flour 1 Preheat the oven to 180°C/160°C fan/gas mark 4, then grease and line a 20 x 30cm deep baking tin with parchment paper. 2 For the cookie layer, using an electric mixer, beat the butter, both sugars and vanilla extract together in a large bowl until creamy. 3 Add the egg and beat for two minutes until light and creamy. 4 In a small bowl, whisk together the flour, salt
and bicarbonate of soda. Gradually stir the flour mixture into the butter mixture until the dough is just combined. Stir in the chopped chocolate. 5 Spread the dough evenly into the bottom of the prepared baking dish, then set aside. 6 For the brownie layer, melt the butter and chocolate together in a heatproof bowl set over a pot of simmering water. Alternatively, melt in the microwave in 10-20 second bursts, stirring in between, until mostly melted. Remove from the microwave and stir until the residual heat has melted the remaining mixture. Set aside to cool slightly. 7 In a medium-sized bowl, whisk the sugar and eggs together until pale. Add the cooled chocolate mixture and stir until the colour is uniform. Add the flour and stir to combine. 8 Pour the brownie mixture over the cookie base. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 30-35 minutes. 9 Leave to cool completely in the baking dish on a wire rack before removing and cutting into squares. Per Serving 289kcals, 16.3g fat (10g saturated), 33.4g carbs (22.8g sugars), 3.6g protein, 1.3g fibre, 0.171g sodium
The whole family will love this easy-to-make tray bake, which has the best of both chocolate chip cookies and brownies.
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Sear Sear and and Stew Slow Stew Slow Sear and Cooker Cooker Stew Slow Cooker
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Simple Beef Stew Simple Beef Stew • 1kg beef, cubed 1kg beef, cubed •• 700g carrots, sliced •• 2700g largecarrots, onions,sliced chopped 2 large onions, •• 1kg beef, cubed 1.5 ltr beef stockchopped 1.5 ltrmixed beef stock •• 700g carrots, sliced 3tsp herbs • 23tsp mixed herbs large onions, chopped • 1.5 ltr beef stock • 3tsp mixed herbs
• 700g potatoes, cubed cubed •• 3700g largepotatoes, leeks, sliced large leeks, •• 23 garlic cloves,sliced crushed 2 garlic cloves, crushed •• 700g potatoes, cubed 3tbsp cornflour 3tbsp cornflour •• 3 large leeks, sliced salt and pepper • 2salt andcloves, peppercrushed garlic • 3tbsp cornflour • salt and pepper
The Sear and Stew Slow Cooker is now available from Morphy Richards stockists nationwide. 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.morphyrichards.ie For more information like us on Facebook, follow us on Twitter or visit www.morphyrichards.ie The Sear and Stew Slow Cooker available from Richards Morphy Richardsisisnow Irish owned and part of theMorphy Glen Dimplex Group. stockists nationwide. Morphy Richards is Irish owned and part of the Glen Dimplex Group. For more information like us on Facebook, follow us on Twitter or visit www.morphyrichards.ie Morphy Richards is Irish owned and part of the Glen Dimplex Group.
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
28-44
IN THIS SECTION
IN THE PINK, p28 These rhubarb recipes are as beautiful as they are delicious
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SOUPER FLAVOURS, p38
These stunning soups are the fresh taste of spring you need
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in the
These rhubarb recipes are as beautiful as they are delicious
In season March to October Rhubarb loves... Strawberries, blackberries and raspberries Citrus fruit Fresh mint Red wine Apples Butter Cream, yoghurt and ice cream Vanilla Pork Honey Ginger Coconut
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what'sininseason? season rhubarb what's
Quick and easy rhubarb, coconut and cocoa loaf Serves 6-8 130g coconut sugar 90g desiccated coconut 2 eggs 2 tsp baking powder 300g Greek yoghurt 125ml light olive oil 160g plain flour 30g cocoa powder 150g rhubarb, cut to match the width of your tins
1 Preheat the oven to 170ËšC/150ËšC fan/gas mark 3. 2 Line two small loaf tins with parchment paper and set aside. 3 Place all of the ingredients apart from the rhubarb in a large bowl and stir to combine. Pour the mixture evenly into the two tins. Top with the pieces of rhubarb, gently pushing them in slightly. 4 Bake for 45 minutes or until a skewer
inserted into the centre comes out clean; if the loaves are not ready, return them to the oven for fivre minutes, then check again. Set aside to cool slightly before removing from the tins, then slice and serve. Per Serving 413kcals, 27.6g fat (12.2g saturated), 39g carbs (17.5g sugars), 7.6g protein, 3.9g fibre, 0.023g sodium
Would rather use "Short Ribs Extra" image here; move rarebit to p.90 and scones p.91
MAKE IT YOURS: To make this recipe suitable for vegetarians, swap the Worcestershire sauce for soy sauce and make sure the stout you use is veggie-friendly.
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TOP TIP: If you don’t have baking beans, you can use dried rice, beans or lentils.
TASTE TEAM - K A R I N
F U N K E
“This recipe is not complicated to make, it just takes a bit longer than I initially anticipated – around one hour and 15 minutes, plus the final baking time. I made them for my partner and a guest we had staying with us, and we absolutely loved them. We all ate at least two pies each! The pies are best eaten on the same day, and they are downright delicious, especially fresh out of the oven – just be sure to let them cool down for at least 15 minutes. The orange and nuts go perfectly with the rhubarb and raspberries.”
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what's in season? rhubarb
Individual rhubarb and raspberry crumble pies Serves 12 1 x 320g sheet of shortcrust pastry 300g rhubarb, roughly chopped 80g sugar 1 eating apple, peeled and diced 200g frozen raspberries For the crumble topping: 140g plain flour 85g butter, chilled 50g light brown muscovado sugar 50g chopped nuts Zest of 1 orange
1 Preheat the oven to 170ËšC/150ËšC fan/gas mark 3. 2 Grease a standard muffin tin and with oil or melted butter, then dust with flour. 3 Unroll the pastry. Use a pastry cutter slightly larger then the wells of the muffin tin to cut out 12 rounds. 4 Carefully line each well of the muffin tin with a circle of pastry, gently pushing the pastry down right into the bottom corners. Line each one with a square of parchment paper and fill with baking beans. Bake for 10 minutes, then remove and set aside.
5 To make the filling, place the rhubarb in a pot. Add the sugar and cook over a medium heat for five minutes until about halfway cooked. Remove from the heat and add the diced apple and frozen raspberries. Spoon the mixture into the pastry cases. 6 To make the crumble, rub the flour and butter together with your fingers until the mixture resembles breadcrumbs. Stir in the sugar, chopped nuts and orange zest. 7 Scatter the crumble over the mini pies and bake for 20 minutes until golden. Per Serving 710kcals, 17.5g fat (9g saturated), 120.7g carbs (59.4g sugars), 20.4g protein, 4.3g fibre, 0.35g sodium
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TOP TIP: This ia a great basic waffle recipe to enjoy with any of your favourite toppings.
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what's in season? rhubarb
Buttermilk waffles, yoghurt and roast rhubarb Serves 4 500g rhubarb, rinsed and dried 2 tbsp caster sugar 4 large eggs, separated 300g self raising flour 180g sugar Pinch of salt 50g butter, melted 600ml buttermilk To serve: Greek yoghurt 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Trim the ends of the rhubarb and chop into 4-5cm lengths. Put the rhubarb in a shallow baking tray, sprinkle over the sugar and toss to coat, then spread the rhubarb out into a single layer. 3 Roast for 12-15 minutes or until tender but not mushy. Set aside until ready to serve. 4 Preheat a waffle maker according to the manufacturer's instructions. 5 Whisk the egg whites to stiff peaks, then
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set aside. 6 In a large bowl, mix together the flour, sugar and salt. Make a well in the centre and add the egg yolks and melted butter. Whisking slowly, add the buttermilk until the mixture forms a smooth, thick batter. Carefully fold in the egg whites with a spatula, as gently as you can. 7 Pour some of the batter into your waffle maker and cook for five minutes or until golden. Repeat until all the batter has been used up, placing your finished waffles onto a plate and covering with a clean tea towel to keep warm as you cook the rest. 8 Once all the waffles are made, transfer to the oven for five minutes to warm them through fully. 9 Serve with Greek yoghurt and the roasted rhubarb. Per Serving 710kcals, 17.5g fat (9g saturated), 120.7g carbs (59.4g sugars), 20.4g protein, 4.3g fibre, 0.35g sodium
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compote [kom-poht; French kawm-pawt ]
Rhubarb compote Makes around 700g 500g rhubarb, chopped 200g sugar 50ml water 1 Place the rhubarb in a saucepan over a medium heat. Stir in the sugar and water, then cover with a lid. 2 Cook for 15-20 minutes, stirring occasionally, until the rhubarb has completely broken down.
Compote, the French for 'mixture', describes the wonderfully simple method of slow-cooking fruit in a sugar syrup. It works well for rhubarb on its own and is also lovely for a combination of rhubarb and other soft fruit or spices. Think rhubarb, strawberry and vanilla or rhubarb, orange and cinnamon. There are rarely strict recipes for something as simple as a compote, as there are few ways to go wrong. The amount of sugar that will need to be added will often depend on the natural sweetness of the fruit you're using.
Per 70g Serving 86kcals, 0.1g fat (0g saturated), 22.3g carbs (20.6g sugars), 0.5g protein, 0.9g fibre, 0.002g sodium
Make it yours... Extra flavours can easily be added or infused into the compote, such as fresh ginger and orange peel or spices like vanilla, cinnamon and star anise. Experiment by adding other fruits such as peaches, strawberries, raspberries or apricots. The water in the recipe can be swapped for other liquids like orange juice or cranberry juice to add flavour and colour. Be aware that this will have an impact on the level of sweetness, so reduce the amount of sugar added as required.
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what's in season? rhubarb
Rhubarb cordial Makes around 16 servings
500g rhubarb, roughly chopped 1 orange, sliced 1 lemon, sliced 350g caster sugar 400ml water 1 Put the rhubarb, orange and lemon slices and the sugar in a large saucepan and add the water. Bring to a simmer, then continue to cook the mixture over a medium heat until the rhubarb is falling apart. 2 Pour the mixture through a sieve lined with muslin into a clean heatproof jug, then transfer to sterilised bottles. This will keep in the fridge for at least a month.
TOP TIP: Serve approximately 30ml of cordial per 100ml sparkling water, or to your own taste. This is delicious served with lots of ice and a slice of lime.
Per Serving 89kcals, 0.1g fat (0g saturated), 23.3g carbs (22.2g sugars), 0.3g protein, 0.6g fibre, 0.001g sodium
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TOP TIP: This is the perfect make-ahead dessert for any dinner party — just remember that it's not suitable for vegetarians because of the gelatine included.
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what's in season? rhubarb
Vanilla panna cotta with rhubarb jelly Serves 4
For the panna cotta: 3 gelatine leaves 250ml milk 250ml cream 25g sugar 1 vanilla pod, split lengthways, seeds scraped out For the jelly: 4 gelatine leaves 450g rhubarb 30ml grenadine 60ml water 140g caster sugar 1 For the panna cotta, soak the gelatine leaves in a little cold water until soft. 2 Place the milk, cream, sugar, vanilla pod and seeds into a pan and bring to a simmer. Remove the vanilla pod and discard. 3 Squeeze the water out of the gelatine leaves, then add to the pan and remove from the heat. Stir until the gelatine has dissolved. 4 Divide the mixture among six or eight glasses and leave to cool. Place into the fridge for at least an hour, but preferably longer until completely set. 5 For the rhubarb jelly, soak the gelatine leaves in cold water for five minutes until soft, then squeeze out any excess moisture.
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6 Combine the rhubarb, grenadine, water and sugar in a saucepan and gently heat until the rhubarb starts to leach its juice and turns the sugar into a syrup. 7 Bring to a boil, then lower the heat to a simmer and cook for 10 minutes. 8 Strain the rhubarb syrup into a jug. Add the gelatine and set aside to cool. 9 When the rhubarb liquid is fully cooled, pour it carefully over the set panna cottas. Return to the fridge for at least 2-3 hours and allow to set completely. 10 Remove from the fridge about 20 minutes before serving. If desired, serve with extra poached rhubarb on top. Per Serving133kcals, 2.2g fat (1.3g saturated), 28.6g carbs (26.3g sugars), 1.8g protein, 1g fibre, 0.322g sodium
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souper F L AVO U R S
38 Easy Food
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APRIL 2020
19/03/2020 16:09
what’s in season? spring soups
These stunning soups are the fresh taste of spring you need
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Easy Food 39
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Simple beetroot soup Serves 4 2 tbsp olive oil 1 onion, chopped 4 raw beetroots, peeled, then grated or finely chopped 1 medium potato, chopped 1 garlic clove, crushed 1 sprig of thyme ¼ tsp cumin
700ml vegetable stock Sea salt and freshly ground black pepper To serve: Toasted mixed seeds Crème fraîche 1 Heat the olive oil in a pot over a medium heat and cook the onion for 3-4 minutes. 2 Add the beetroots, potato, garlic, thyme
sprig, cumin and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the potatoes and beetroot are cooked through. Discard the thyme, then whizz until smooth and season to taste. 3 Garnish with toasted mixed seeds and a dollop of crème fraîche. Per Serving 165kcals, 8.8g fat (2.5g saturated), 23.6g carbs (11g sugars), 3.1g protein, 3.8g fibre, 0.652g sodium
top tip
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40 Easy Food
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what’s in season spring soups
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42 Easy Food
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APRIL 2020
19/03/2020 16:10
what’s in season? spring soups
Quick and easy pea and spinach soup Serves 4 1 tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 2 medium potatoes, peeled and chopped 600ml vegetable stock 100g spinach leaves 500g frozen peas, thawed 50ml cream, plus extra to serve Salt and black pepper
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To serve: Fresh mint, parsley or thyme 1 Heat the olive oil in a pot over a medium heat and cook the onion for 3-4 minutes. Add the garlic and potatoes and cook for two minutes longer. 2 Add the stock and simmer for 8-10 minutes until the potatoes are cooked through. 3 Stir in the spinach, peas and cream along with a generous pinch of salt and black
pepper. Cook for five minutes longer, then remove from the heat. Use a stick blender to whizz until smooth. 4 Ladle the soup into serving bowls and top with a swirl of cream and some chopped fresh herbs, then serve.
Per Serving 232kcals, 5.9g fat (2.2g saturated), 39.9g carbs (9.8g sugars), 9.4g protein, 10.6g fibre, 0.616g sodium
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One-tray roast tomato and basil soup Serves 4 1 carrot, finely chopped 2 celery stalks, finely chopped 1 large onion, chopped 800g tomatoes, halved 4 garlic cloves, whole 1 tbsp balsamic vinegar 3 tbsp olive oil Salt and black pepper 500ml vegetable stock, hot Handful of fresh basil, torn, plus extra to serve
100g Parmesan (or vegetarian alternative), grated, plus extra to serve To serve: Crusty bread 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. 2 In a large, deep roasting tray, combine the carrot, celery and onion. Place the tomatoes on top, cut side-up, and add the garlic cloves. Drizzle with the balsamic vinegar and olive oil and season well with salt and black pepper.
3 Roast for an hour and a half. Remove from the oven and set aside to cool slightly, then transfer to your food processor. Add the vegetable stock, a handful of fresh basil and one-third of the Parmesan, then whizz until completely smooth. Taste and add seasoning if necessary. 4 Serve warm with some crusty bread, lots of freshly grated Parmesan and some fresh basil leaves on the top. Per Serving 235kcals, 16.4g fat (5.1g saturated), 15g carbs (7.8g sugars), 10.7g protein, 3.8g fibre, 0.301g sodium
top tip
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Sweet things BAKING RECIPES AND TIPS FOR WHEN IT'S TIME TO TREAT YOURSELF
46-61
IN THIS SECTION
BAKED BEAUTIES, p46
Have your sweetest Easter yet with these adorable treats
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WHY SO MALLOW?, p52
Food Stylist Shannon Peare shows us how to create our very own fluffy marshmallows
TREAT YOURSELF, p60
Use up your leftover Easter chocolate (if you have any!) to make these Creme Egg brownies
Easy Food 45
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B
sweet things Easter bakes
aked eauties Have your sweetest Easter yet with these adorable treats
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Chocolate Easter loaf Serves 10 For the chocolate loaf: 1 tbsp instant coffee 110ml boiling water 32g cocoa powder 110g butter 120g plain flour ¼ tsp baking powder ¼ tsp bicarbonate of soda 200g caster sugar Pinch of salt 2 tsp vanilla extract 1 large egg 55g Greek yoghurt 100g chocolate chips For the Swiss meringue buttercream: 4 egg whites 300g caster sugar 400g unsalted butter, softened and chopped 1 tsp vanilla extract To decorate: 200g dark chocolate, melted Chocolate mini eggs
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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 900g loaf tin with non-stick parchment paper. 2 For the chocolate loaf, place the instant coffee in a heatproof jug, add the boiling water and stir to combine. Pour the coffee into a saucepan and add the cocoa powder and butter. Place over a medium heat until the butter is melted. Remove from the heat and allow to cool. 3 In a large bowl, sieve together the flour, baking powder and bicarbonate of soda. Add the caster sugar, salt and the cooled chocolate mix. Stir until just combined. 4 In a separate bowl, whisk together the vanilla, egg and yoghurt. Pour into the chocolate mixture and stir. Fold through the chocolate chips. 5 Pour the mixture into the loaf tin and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Set aside and allow to cool fully. 6 For the Swiss meringue buttercream, place a bowl over a pot of simmering water. Add the egg whites and sugar and whisk until all
of the sugar has dissolved and is no longer grainy. Remove from the heat. 7 Transfer into a freestanding mixer and whisk for about 10 minutes or until completely cool. 8 Once cool, add the softened unsalted butter little by little while the mixer is on. Add the vanilla extract and whisk again. 9 Use a bread knife to cut the loaf horizontally through the middle. Transfer the buttercream into a piping bag with a star nozzle. 10 Pipe swirls of buttercream in the centre of the loaf. Place the other half of the loaf on top. Pipe the remaining buttercream over the top of the loaf. 11 To make the chocolate decorations, pour the melted dark chocolate into a piping bag. Line a tray with non-stick parchment paper. Pipe different patterns onto the parchment. Allow to set in the fridge for five minutes. 12 Drizzle the loaf with the remaining melted chocolate. Top with mini eggs and push in some of the set chocolate designs. Per Serving 788kcals, 51.6g fat (32.9g saturated), 79.6g carbs (65.9g sugars), 7g protein, 2.3g fibre, 0.387g sodium
APRIL 2020
20/03/2020 11:52
sweet things Easter bakes
Easter biscuits Serves 10 For the biscuit dough: 100g butter, softened 100g caster sugar 1 egg 1 tsp vanilla extract 275g plain flour To decorate: 300g icing sugar 1-2 tsp water Variety of food colouring and sprinkles 1 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4 and line two baking trays with non-stick parchment paper. 2 In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. Add the egg and vanilla extract. Beat until well combined. 3 Stir in the flour until it forms a soft dough. 4 Wrap the dough in cling film and allow to chill in the fridge for 30 minutes. 5 Remove the dough from the fridge. Use a rolling pin to roll the dough between two sheets of parchment paper to about 1cm thick. 6 Use a variety of Easter themed cutters and place them onto the prepared baking tray. Once they are all cut out, place the trays in the fridge for a further 30 minutes. 7 Bake in the oven for 10-12 minutes or until pale golden brown. Allow to cool completely. 8 For the icing, sieve the icing sugar into a bowl. Add the water a little at a time to make a lightly runny icing; it should still be quite thick. Divide the icing amongst bowls and add your favourite colours. Use a piping bag to pipe different designs and decorate with sprinkles. Per Serving 167kcals, 4.4g fat (2.7g saturated), 30.5g carbs (19.8g sugars), 1.7g protein, 0.4g fibre, 0.032g sodium
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20/03/2020 11:53
sweet things Easter bakes
Easter bunny cupcakes Makes 12 For the cupcakes: 240g self-raising flour 280g caster sugar 1 tsp baking powder 80g unsalted butter, softened 240ml milk 2 eggs 1 tsp vanilla extract For the buttercream: 400g icing sugar 200g unsalted butter, softened ½ tsp vanilla extract To decorate: 200g white fondant A few drops of red food colouring Cornflour, to prevent sticking 24 fondant eyeballs 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a muffin tin with 12 paper cases. 2 First, make the cupcakes. In a large mixing bowl, beat together the flour, caster sugar
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and butter until a sandy texture forms. 3 In a jug, whisk together the milk, eggs and vanilla. Slowly stream this into the butter mix to form a smooth batter. Spoon the batter into the lined cupcake tray. 4 Bake for 15-20 minutes, then set aside and allow to cool completely. 5 Using an electric mixer, beat together the icing sugar, softened butter and vanilla until light and fluffy. Add a little boiling water to loosen the buttercream if required. 6 Using a piping bags with a star nozzles, pipe on a swirl of buttercream on top of each cupcake. 7 To make the bunny faces, divide the fondant in half. Leave half of the fondant white and add a few drops of red colouring to the other half. Knead the colour into the fondant until it’s a light pink colour. 8 Take two small pieces of fondant, roll them into a two small balls and flatten them to an oval shape. Use a little
cornflour on your fingers to stop them from sticking. 9 Repeat step eight using two pieces of the pink fondant and making them slightly smaller than the white. Dip a paintbrush into a little water and use it to stick the pink onto the white. 10 Repeat steps eight and nine until you have 24 ears made. Use the remaining pink fondant to make 12 small balls for the noses. 11 Push the fondant ears down into the buttercream. Push the two eyes and the pink noses into the front of the buttercream. Per Serving 561kcals, 21.5g fat (12.8g saturated), 91.2g carbs (74.5g sugars), 3.9g protein, 0.6g fibre, 0.156g sodium
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WHY SO
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sweet things marshmallows
Tips FROM THE
TEST K TCHEN Marshmallows! Oh how I love those fluffy little clouds of deliciousness. Whether they’re being toasted on a fire or melting in a mug of hot chocolate, marshmallows are just great. There is one thing for sure; there is nothing better than a homemade marshmallow. You can have great fun with flavours or different additions like chocolate chips or chopped nuts. I’m going to show you the ways of the mallow. Getting jiggly with it To get your marshmallows to set, gelatine is the way to go. When using powdered gelatine, you need to get it to the `blooming’ stage. This is just a fancy way of saying that you need to hydrate it. Mixing the gelatine with some water is the first step before you make your sugar syrup. The gelatine will seem lumpy, but give it a whisk and set aside while you make the syrup. Due to the gelatine in marshmallows, they are not vegetarian or vegan. There is an alternative called agar agar, which is a setting agent made from a type of algae. I have attempted to use this before and haven’t had much success; however, it can be done with some trial and error. Lend me some sugar In a pot, combine the sugar, water and golden syrup. Some recipes call for corn syrup, but you can swap in golden syrup or honey. Adding this helps to prevent the crystallisation of the sugar syrup. Start heating the sugar mixture over a low to medium heat and allow the sugar to dissolve first. Hook a sugar thermometer onto the side of the pot and allow the sugar syrup come up to temperature slowly. Heat the sugar syrup to 120˚C-130˚C; if you don’t have a thermometer, you can check by dropping some of the syrup
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Food Stylist Shannon Peare shows us how to create our very own fluffy marshmallows
into cold water. If it’s ready, it will form a rigid ball. Keep an eye on your sugar syrup or else you’ll have all the windows open and a kitchen full of smoke… yes, this has happened to me! Fluffy egg whites To get the light and fluffy consistency of the marshmallow, it’s all about the egg white. Just like when making meringue, it is important that the mixing bowl and whisk are spotlessly clean and free from any oil or fat. The egg white should be light, fluffy and thick before streaming in the hot liquid. Turn down the speed of the mixer and stream in the hot liquid. Once all the liquid is added, turn up the speed and whisk until the mix is thick but still pourable. Unlike a meringue, you won’t be able to hold the bowl over your head — don’t try! Add some flava! A classic vanilla marshmallow is delicious, but you can get so much more adventurous when making your own. For vanilla marshmallow, it’s best to use a good quality vanilla extract, paste or seeds from vanilla pods to really get the flavour. If you are using any flavoured extracts, add them sparingly as they can be very overpowering. To incorporate a citrus kick, add the zest of your favourite citrus fruits. You can also add some fruit purée or blended fruits for extra flavour, or alcohol such as rum or whiskey. Don’t forget about spices — you can have fun playing around with different flavourings. Cinnamon marshmallows? Sign me up! Don’t forget chocolate; add some good quality cocoa powder or melted chocolate to your basic marshmallow mix. It’s going to be sticky! Firstly, it is essential to grease your tin or line it with non-stick parchment. Marshmallow is one sticky mix! Brush your tin with melted
coconut oil or use vegetable oil to avoid sticking. I like to use non-stick parchment and brush that slightly with oil too. The stickiness is not over yet; cornflour is your friend when it comes to handling marshmallows. It doesn’t alter the flavour and is a great way of stopping them from sticking together or to your hands. Marshmallows that make the cut When it comes to cutting your marshmallows, a knife sitting in a jug of boiling water is what you need. The knife should glide through the marshmallow — just be sure to sit the knife back into the water before each slice. Your marshmallows don’t have to be square or rectangular — you can use biscuit cutters to cut them into fun shapes. If you decide to do this, be sure to grease the cutter with a little coconut oil or vegetable oil. Keep it sealed When it comes to storage, it is important to keep marshmallows in an airtight container, as the moisture in the air will make them very sticky. Homemade marshmallows will keep for a week or two. You can also freeze them for a couple of months; just make sure that they are well sealed in an airtight container, then wrap the container in cling film or place in a sealable freezer bag to prevent any freezer odours creeping in. Allow them to thaw at room temperature before enjoying all their fluffiness. Marshmallows are such a fun thing to make and a great recipe that you can play around with, adding your favourite flavours. They also make beautiful edible gifts; simply place them into cellophane bags, tie with string or ribbon and add personalised tags. Alternatively, you can toast them or pop them into a steamy cup of hot chocolate and just enjoy them all yourself… I know that’s what I’ll be doing!
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IP TO P T
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marshmallows sweet things marshmellows
CLASSIC VANILLA Makes 1 tray (16-25 marshmallows) 250ml water 30g gelatine powder 400g caster sugar 1 tbsp golden syrup 1 tsp vanilla extract with seeds 2 egg whites 100g cornflour 1 Line a 20cm square tin with parchment paper and brush with a little vegetable oil or coconut oil.
2 In a jug, heat 125ml of the water to about 50˚C. Stir in the gelatine until completely dissolved and store in a warm place. 3 In a pot, stir together the caster sugar, golden syrup, vanilla and the remaining 125ml of water over a medium-high heat. Checking with a thermometer, heat to 120˚C-130˚C; alternatively, check by dropping some of the syrup into cold water to see if it forms a rigid ball. 4 Once the mixture has reached the right temperature, whisk in the dissolved gelatine and set aside.
5 In a large bowl, whisk the egg whites until thick and fluffy. While the mix is still whisking, stream in the hot liquid slowly; continue whisking until thick but still pourable. 6 Pour into the prepared tin and allow to set for eight hours or overnight. 7 Once set, cut the marshmallow into cubes and toss in cornflour to stop them from sticking. Per marshmellow (tray cut into 25 portions): 83kcals, 0.2g fat (0g saturated), 19.7g carbs (16.3g sugars), 1.6g protein, 0.3g fibre, 0.006g sodium
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Easy Food 55
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S’MORES MARSHMALLOWS
Makes 1 tray (16-25 marshmallows) 1 batch of vanilla marshmallows (see p.55) 100g milk chocolate, melted 4 Digestive biscuits, crushed
1 Once your marshmallow has set, cut into cubes. Using a piping bag, drizzle the tops of the marshmallows with chocolate and sprinkle on the crushed Digestives. Alternatively, dip half of each marshmallow in melted chocolate and sprinkle on crushed Digestives. Allow the chocolate to set in the fridge and serve.
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sweet sweetthings thingsmarshmallows mashmellows
MUCH S’MORE THAN A H O T C H O C O L AT E Serves 1 150ml milk 30g milk chocolate, chopped, plus a little extra for decorating 40g dark chocolate, chopped 100g whipped cream 1 Digestive biscuit, crushed 1-2 s’mores marshmallows (see p.56)
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1 In a large pot, heat the milk until gently simmering. Add the milk and dark chocolate and stir until melted. 2 Pour the hot chocolate into your mug of choice. Put the whipped cream into a piping bag with a star nozzle and pipe over the top of the hot chocolate. 3 Sprinkle on the crushed Digestive and add one or two s’mores marshmallows.
(If you have a chef’s blowtorch, toast the marshmallow.) Top with some grated chocolate and enjoy.chocolate and sprinkle on crushed Digestives. Allow the chocolate to set in the fridge and serve.
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STRAWBERRIES AND CREAM MARSHMALLOWS Makes 1 tray (16-25 marshmallows) 100g strawberries, roughly chopped 1 batch of vanilla marshmallows mixture (see p.55) A few drops of red food colouring 20g freeze dried strawberries 1 In a food processor, blend the strawberries until smooth. Pass the mix through a sieve into a small bowl to remove the seeds. 2 Split the marshmallow mixture between two bowls. Fold the sieved strawberries into one bowl. Add a few drops of red food colouring to make it a light pink. 3 Pour the plain vanilla marshmallow into the prepared tin, using a palette knife to smooth the top. Pour the strawberry marshmallow over the top and level with the palette knife. Top with a sprinkle of freeze-dried strawberries. Allow to set in the fridge, then slice and serve.
IP TO P T
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19/03/2020 16:20
sweet things marshmellows
N E A P O L I TA N MARSHMALLOWS Makes 1 tray (16-25 marshmallows) 1 batch of vanilla marshmallow mix 100g strawberries, blended and sieved A few drops red food coloring Zest of 1 lemon Few drops of yellow food colouring 20g cocoa powder 1 Divide the marshmallow mixture evenly amongst three bowls. 2 To one bowl, fold through the blended strawberries and add a few drops of red colouring. Pour into the prepared tin and level using a palette knife. 3 In the next bowl, add the lemon zest and a few drops of yellow food colouring. Pour over the top of the strawberry layer and level with a palette knife. 4 To the final bowl, fold through the cocoa powder. Pour this over the top of the lemon layer. Level with a palette knife. Allow to set in the fridge, then slice and serve.
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Easy Food 59
19/03/2020 16:20
Use up your leftover Easter chocolate (if you have any!) to make these delicious Creme Egg brownies.
60 Easy Food
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19/03/2020 16:16
sweet things Creme Egg brownies
CREME EGG BROWNIES Serves 10-14
190g leftover Easter chocolate, chopped 190g butter, cubed 3 eggs 275g caster sugar 85g plain flour ½ tsp salt 40g cocoa powder 8 Creme Eggs, halved 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 20cm square baking tin and line with parchment paper. 2 Set a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the chocolate and butter and leave to melt. Remove from the heat and stir until smooth. Set aside and leave to cool slightly. 3 Beat the eggs and sugar in a mixing bowl with an electric whisk on maximum speed for 3-5 minutes until the mixture is pale and doubled in volume. Gently fold in the smooth chocolate mixture until incorporated. 4 Sieve the flour, salt and cocoa powder into the chocolate mixture, then gently fold in. 5 Pour into the prepared tin and bake for 15 minutes. Remove from the oven and gently press in the halved creme eggs. Return to the oven for another 10-15 minutes. Bake until the middle is set and the edges are just beginning to pull away from the sides of the tin. Remove from the oven and leave to cool completely before slicing. Per Serving 541kcals, 28.4g fat (18g saturated), 69.6g carbs (58.2g sugars), 6.4g protein, 2.1g fibre, 0.283g sodium
IT M A K ER S YO U
sic same ba ur Use the yo in d swap recipe an chocolate favourite y not tr y wh or treats — ars Bars M d e p p o ? ch caramels chocolate
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Easy Easter Eats SIÚCRA EASTER NEST CHEESECAKES Makes 12 For the base: 150g Digestive biscuits 20g Siúcra Light Golden Brown Sugar 50g butter, melted For the cheesecake filling: 360g cream cheese, at room temperature 180g Siúcra Caster Sugar 4 eggs 40g plain flour 200ml sour cream 1 tbsp vanilla extract 50g chocolate chips For the nests: 180g shredded wheat, crushed 150g milk chocolate, melted 36 mini eggs
1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4 and line a cupcake tray with 12 cupcake cases. 2 For the cheesecake base, whizz the biscuits in a food processor until they are roughly crushed, or place in a sealable bag and bash with a rolling pin. 3 Place the crushed biscuits and light golden brown sugar into a bowl and pour over the melted butter. Stir together until the mixture resembles wet sand. 4 Divide the mixture amongst the cupcake cases and push firmly to form an even base for the cheesecake. Place in the fridge to set while you make the filling. 5 In a bowl, beat together the cream cheese and caster sugar until smooth. Add the eggs one at a time, beating after each addition. 6 Stir in the flour, sour cream, vanilla extract and chocolate chips.
7 Divide the mix amongst the cupcake cakes. Bake for 25-30 minutes. Allow to cool completely. Remove the cupcake cases. 8 To make the nests, stir together the shredded wheat and the melted chocolate. Spoon on top of each cheesecakes and use the back of a teaspoon to make a small well. 9 Place in the fridge and allow the chocolate to set. Finish by putting 2-3 mini eggs into each nest. Per Serving 478kcals, 26.6g fat (15g saturated), 52.4g carbs (28.3g sugars), 9.2g protein, 3.1g fibre, 0.158g sodium
For more recipe inspiration and ideas for baking at home with the kids, visit Siucra.ie.
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20/03/2020 11:58
what's for dinner? FEEDING YOUR FAMILY, MADE EASY!
64-83
IN THIS SECTION
WEEKLY MENU PLANNER, p64
Keep it simple, keep it quick with our whole week's worth of tasty family meals
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SCRATCH THAT, p76
There's nothing more satisfying than making your own meals from scratch
FROM THE BUTCHER'S BLOCK, p74
Local butcher Michael Fleming gives us his top tips for cutting down on food waste
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Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
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APRIL 2020
19/03/2020 17:31
what’s for dinner? weeknight meals
Monday Roasted squash and chickpea wraps Serves 4
For the filling: 2 tbsp olive oil 1 tbsp soy sauce 1 tbsp sriracha 1 tsp honey 1 tsp smoked paprika Salt and black pepper 1 butternut squash, peeled and cubed 1 onion, chopped 1 x 400g tin of chickpeas, drained and patted dr
Meat-free Monday!
For the sauce: 120g hummus 2 tsp lemon juice 2 garlic cloves, crushed Water, to thin For the tacos: 8 small soft tortillas 2 tomatoes, chopped 100g rocket 1 Preheat the oven to 220˚C/200˚C fan/ gas mark 7. Line a large baking tray with parchment paper. 2 In a large bowl, whisk together the olive oil, soy sauce, sriracha, honey, smoked paprika and some salt and pepper. 3 Add the squash, onion and chickpeas and
toss to coat. Spread the mixture out onto the prepared baking tray in an even layer, then roast for 30 minutes or until the squash is fork-tender. 4 Meanwhile, in a small bowl, combine all of the ingredients for the sauce, adding just enough cool water to thin it out into a pourable consistency. 5 To serve, fill the small tortillas with the roasted squash and chickpeas, some tomatoes and rocket. Drizzle over the hummus sauce, then roll up and serve.
Per Serving 509kcals, 17.3g fat (3.6g saturated), 76.4g carbs (8.9g sugars), 15.3g protein, 8.8g fibre, 1.232g sodium
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TASTE TEAM - B I R G I T T A
C U R T I N
“The recipe was easy to make and included ingredients that I use a lot and that my family loves, like sriracha, soy sauce, honey and smoked paprika. At home this weekend, I had my husband, Peter, and our 14-year-old son, John. I did leave out the onion, as John has a real passionate hatred of it, but all the other ingredients worked extremely well together and there were no leftovers!”
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YOURS: MAKE IkTe, transfer
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Tuesday Spinach, tomato and Mozzarella pasta Serves 4
1 tbsp olive oil 1 onion, chopped 3 garlic cloves, crushed 2 x 400g tins of plum tomatoes 200g fresh spinach, roughly chopped Pinch of chilli flakes Salt and black pepper 250g penne pasta 50g Parmesan (or vegetarian equivalent), grated 1 x 125g ball of fresh Mozzarella, torn
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To serve: Green salad and/or garlic bread 1 Heat the oil in a large pan over a mediumhigh heat. Cook the onion for 5-6 minutes until softened, then add the garlic and cook for another minute. 2 Add the tinned tomatoes, chilli flakes and some salt and pepper. Bring to a simmer, then allow to bubble and reduce for about 15 minutes until thickened. 3 Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to package instructions. 4 Add the spinach to the tomato sauce in large handfuls, stirring each one until slightly
wilted before adding the next handful. 5 Add half of the Parmesan cheese and stir to combine. Drain the cooked pasta, reserving a little of the cooking water. Stir the pasta into the sauce, adding a splash of cooking water to bring everythign together. 6 Stir in the Mozzarella cheese and allow to melt, then divide amongst warmed serving bowls. Serve with a green salad and/or some garlic bread.
Per Serving 462kcals, 14.6g fat (6.3g saturated), 60.7g carbs (11.6g sugars), 22.7g protein, 5g fibre, 0.278g sodium
APRIL 2020
19/03/2020 17:31
what’s for dinner? weeknight meals
Bacon and Brie frittata
Wednesday
Serves 4
120g frozen peas 1 tbsp olive oil 200g smoked bacon lardons 6 eggs Handful of chives, snipped 1 tsp dried thyme Salt and black pepper 100g Brie, sliced To serve: Baked potatoes or potato wedges Mixed leaves
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1 Put the peas in a jug or cup and pour over enough boiling water to cover. Allow to sit for two minutes, then drain and set aside. 2 Heat the oil in a small pan. Add the bacon lardons and fry until crisp and golden. 3 In a jug, beat together the eggs, chives, thyme, a pinch of salt and plenty of black pepper. Transfer the bacon to the jug using a slotted spoon, reserving the bacon fat in the pan, then stir in the peas. 4 Return the pan to a medium-low heat. Meanwhile, turn the grill on to a high heat. 5 Pour the egg mixture into the pan. Cook
for 5-6 minutes until the bottom half is set, then place the slices of Brie over the top. Place the pan under the hot grill until the frittata is puffed and golden and the Brie has melted. Allow to rest for 2-3 minutes, then transfer to a board and cut into slices. Serve with baked potatoes or potato wedges and some mixed leaves.
Per Serving 375kcals, 30.1g fat (10.5g saturated), 5.1g carbs (2g sugars), 20.7g protein, 1.9g fibre, 0.73g sodium
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Thursday Quick yellow fish curry with rice noodles Serves 4
1 tbsp vegetable oil 4 tbsp Thai yellow curry paste 1 x 400ml tin of coconut milk 1 tbsp fish sauce 500g firm white fish fillets, cut into chunks 150g rice noodles 150g green beans, trimmed 1 baby pak choi, chopped 60g frozen peas Juice of 1 lime
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To serve: Fresh coriander, chopped Red chillies, sliced Lime wedges 1 Heat the oil in a wok or large pan over a medium-low heat. Add the curry paste and stir-fry for 1-2 minutes until fragrant. Add the coconut milk and fish sauce and simmer for two minutes. 2 Add the pieces of fish and turn the heat to low. Cover with a lid and cook gently for 4-5 minutes or until the fish is just cooked through and flakes easily. 3 Meanwhile, place the noodles in a heatproof bowl and cover with boiling water.
Allow to stand for five minutes or until soft. Use a fork to separate the noodles, then drain and divide noodles amongst four serving bowls. 4 Add the green beans, pak choi and peas to the curry. Cook for 2-3 minutes longer or until tender. Squeeze in the lime juice and stir to combine. 5 To serve, ladle the curry over the noodles. Scatter with fresh coriander and chillies and serve with lime wedges for squeezing.
Per Serving 618kcals, 38.1g fat (22.4g saturated), 45.5g carbs (5.1g sugars), 27.3g protein, 8.4g fibre, 0.653g sodium
APRIL 2020
19/03/2020 17:31
what’s for dinner? weeknight meals
Friday Spiced chicken pilaf Serves 4
2 onions, thinly sliced 3 garlic cloves, crushed 2 tsp ground turmeric 2 tsp cumin seeds 1 tsp ground cinnamon 2 tsp dried coriander Juice of 2 lemons 1 tbsp olive oil 4 chicken thighs and 4 drumsticks 400g cooked basmati rice Handful of fresh dill, chopped
To serve: Natural yoghurt (optional) 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Put the onions and garlic in a baking dish that will fit the chicken pieces quite snugly, with just a little space in between. 3 Drizzle with the oil and add the turmeric, cumin seeds, cinnamon, coriander, lemon juice and some salt and black pepper. Stir to combine well. Place the chicken pieces and season generously. Cover with foil and bake for 20 minutes. 4 Remove the foil and bake for another 20
minutes. Remove the chicken pieces and stir the rice and dill into the spiced onions. 5 Place the chicken back on top and return to the oven for 10 minutes longer or until the rice is flavoursome and the chicken is completely cooked throughout. Serve with a dollop of natural yoghurt, if desired.
Per Serving 631kcals, 23.6g fat (6g saturated), 51.2g carbs (2.9g sugars), 55.9g protein, 4.5g fibre, 0.221g sodium
YOURS: MAKE IaTgood way
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Saturday Jalapeño popper chicken fillets Serves 4
Cooking spray 170g cream cheese, softened 25g Mozzarella, grated 25g Cheddar, grated 2 jalapeño peppers (or other green chillies), deseeded and finely chopped 1 tbsp taco seasoning Salt and black pepper 4 chicken fillets 8 streaky bacon rashers 1-2 tbsp fresh coriander, chopped
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To serve: Potato wedges Corn on the cob 1 Preheat the oven to 190˚C/170˚C fan/ gas mark 5. Lightly coat a baking dish with cooking spray. 2 In a bowl, combine the cream cheese, Mozzarella, Cheddar, jalapeños, taco seasoning and some salt and black pepper. 3 Use a sharp knife to slice horizontally into each chicken fillet, creating a pocket. Use a spoon to stuff each pocket with the cream cheese mixture. 4 Secure the opening of each pocket with one or two cocktail sticks to ensure the filling doesn't ooze out during cooking.
5 Season the outside of the chicken fillets with salt and pepper. Place two of the streaky bacon rashers on a board, slightly overlapping. Roll one of the stuffed chicken fillets up tightly in the rashers, then place in the prepared baking dish, seam side down. Repeat with the remaining chicken fillets and rashers, placing each one in the dish. 6 Bake for 30 minutes, or until the bacon is golden and crisp and the chicken is completely cooked through. Allow to rest for five minutes, then scatter with fresh coriander and serve with potato wedges and corn on the cob. Per Serving 547kcals, 34g fat (15.3g saturated), 5.1g carbs (0.4g sugars), 51.8g protein, 0.3g fibre, 1.396g sodium
APRIL 2020
19/03/2020 17:31
what’s for dinner weeknight meals
Sunday Peanut butter blondies Serves 16
100g unsalted butter, melted 180g brown sugar 125g crunchy peanut butter 1 large egg, at room temperature 1 tsp pure vanilla extract 190g plain flour 100g semisweet chocolate chips, plus extra for sprinkling, if desired
1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Line a 20cm square baking tin with parchment paper, leaving some overhanging. 2 In a large mixing bowl, beat together the butter and brown sugar. Add the peanut butter, egg and vanilla extract and beat together until fully combined. 3 Stir in the flour and mix until just combined, then stir in the chocolate chips. 4 Transfer the batter into the prepared tin and spread out into an even layer using a spatula. Sprinkle additional chocolate chips
over the top, if desired, and gently press them into the top of the blondies. 5 Bake for 30 minutes or until just set. Remove from the oven, set aside and allow to cool for at least one hour before cutting into 16 squares.
Per Serving 213kcals, 11.2g fat (5.3g saturated), 25.7g carbs (14.8g sugars), 3.6g protein, 1.1g fibre, 0.08g sodium
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Sunday Chorizo Bolognese Serves 6
1 tbsp olive oil 1 large onion, finely chopped 200g chorizo, removed from casings and chopped Salt and black pepper 2 carrots, peeled and finely chopped 4 garlic cloves, crushed 3 anchovies packed in oil, finely chopped (optional) 4 tbsp tomato purĂŠe 500g beef mince 2 x 400g tin of chopped tomatoes 2 tbsp balsamic vinegar
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450g spaghetti, linguine or tagliatelle 1 Heat the oil in a large pan over a medium heat. Add the onion and chorizo and cook for 4-5 minutes until the onion is softened and the chorizo is releasing its oils, seasoning with salt and pepper. 2 Add the carrots and cook for 3-4 minutes, then stir in the garlic and anchovies (if using) and cook for one minute longer. 3 Stir the tomato purĂŠe and cook for 2-3 minutes, stirring constantly. 4 Add the beef mince and cook for 5-6 minutes or until no pink parts remain, breaking up any lumps with a wooden
spoon. 5 Stir in the tinned tomatoes and balsamic vinegar and simmer gently for 10 minutes. Season to taste with salt and black pepper. 6 Meanwhile, bring a large pot of salted water to a boil over a high heat and cook the pasta according to package instructions. Drain well. 7 Serve the chorizo Bolognese over the pasta.
Per Serving 619kcals, 23.3g fat (7.6g saturated), 53.9g carbs (6.9g sugars), 46.9g protein, 3.1g fibre, 0.912g sodium
APRIL 2020
19/03/2020 17:33
what’s for dinner weeknight meals
Dessert Strawberry cheesecake pastry swirls Makes about 24
1 x 320g sheet of frozen puff pastry, thawed 200g cream cheese, softened 90g icing sugar 1 tsp vanilla extract 250g strawberries, chopped very small 1 On a lightly floured work surface, roll out the puff pastry into a rectangle measuring around 28 x 35cm.
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2 In a bowl, beat together the cream cheese, icing sugar and vanilla until well combined. Use a spatula to spread the cream cheese mixture evenly across the pastry. Scatter the strawberries over the cream cheese mixture. 3 With the longer side of the pastry rectangle facing you, roll the pastry up around the strawberries into a long roll. Wrap the roll in cling film and place it in the freezer for 30 minutes, then remove and slice into 1½cm rounds. 4 Preheat the oven to 200˚C/180˚C fan/
gas mark 6. Line a large baking tray with parchment paper. 5 Place the pastry spirals onto the lined baking tray and bake for 20 minutes or until lightly golden.
Per Serving 121kcals, 8g fat (3.1g saturated), 10.8g carbs (4.3 sugars), 1.7g protein, 0.4g fibre, 0.058g sodium
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Add a little Thai yellow curry paste to potato cakes or fish cakes for an exotic flavour twist.
The hummus sauce from the roasted squash and chickpea wraps is also ideal drizzled over salads or falafels.
Swap Brie into your next cheese toastie and add a little of your favourite jam, chutney or relish.
Ground turmeric is an anti-inflammatory and is easy to incorporate into your diet. Add to any Indian curry, use to season roast vegetables or potatoes, whizz into smoothies or add a little to your scrambled egg mix before cooking.
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Anchovies are a secret weapon in the kitchen. One or two anchovy fillets melted into a sauce or marinade add an incredible depth of flavour without tasting fishy. They work especially well in lamb dishes. Why not use taco seasoning to season the flour for coating chicken goujons?
APRIL 2020
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S C R AT C H T H AT There’s nothing more satisfying than making your own meals from scratch
Recipes and images from From Scratch By Michael Ruhlman Published by Abrams €31.99/£30
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what’s for dinner cooking from scratch
APPLE STREUSEL Serves 8 4 or 5 crisp, tart apples (such as Braeburn or Granny Smith), cored and cut into thin wedges ¼ lemon For the basic streusel topping (if using): 150g plain flour 200g sugar 115g unsalted butter 1 tsp ground cinnamon ¼ tsp ground cloves (optional) For the almond streusel topping (if using): 100g raw, skin-on almonds, or 100 grams almond meal 60g plain flour 135g granulated sugar 35g light or dark brown sugar
1 tsp ground cinnamon ¼ tsp ground cloves or allspice 115-175g unsalted butter, cut into small pieces 75g rolled oats 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Butter a 20cm skillet or a 22 x 33cm baking dish or other appropriate vessel. Spread out the apple wedges and squeeze the lemon over them (catching any seeds), then toss the apples with the lemon. Press the apples so they are all at an even level. 3 If making the basic streusel topping, combine all the ingredients in a food processor and pulse till well combined. Top the apples evenly with the streusel mix.
4 If making the almond streusel topping, put the almonds in a food processor and pulse until the almonds have the consistency of meal. Add the flour, both sugars, the spices, and 115g butter and pulse till well combined and the streusel has a mealy texture. Remove the blade and stir in two-thirds of the oats. Top the apples evenly with the streusel mix. Sprinkle the remaining oats over the top. If desired, scatter another 60g of butter evenly across the top. 5. Bake until the top is browned and crisp and the apples are bubbly, about one hour. Serve warm. (Have leftovers for breakfast.) Per Serving (with basic streusel topping) 325kcals, 12.1g fat (7.4g saturated), 55.2g carbs (36.7g sugars), 2.4g protein, 3.4g fibre, 0.084g sodium
“When time is very limited, making a Tarte Tatin is out of the question. But you still need to have something to offer for dessert, so skip the slow caramelisation of the apples. Don’t even peel them. Just quarter them, remove the core, slice into thin wedges, and make a streusel topping. Pop it in the oven before you sit down to eat, then serve it hot with ice cream, whipped cream, crème fraîche or good Greek yoghurt. I offer two topping options here: one very common recipe for the seriously last-minute dessert and a second recipe that easily elevates the dish if you have nuts and rolled oats on hand. The first topping recipe is so basic that my wife rarely bothers with a food processor when she makes it; she just coats the apples with the dry topping ingredients and drops chunks of butter on top. You could also just use room-temperature butter and mixing everything together with a fork. While you can buy almond meal (ground almonds), since you’re already using a food processor to make the second topping option, I prefer to use whole almonds. This allows you to give your almonds a chunkier texture, but if you have almond meal on hand, that’s perfectly fine as well.”
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“Here it is, in all its simplicity: the perfect Last Meal steak frites, for two (though it could be doubled or tripled depending on your kitchen and equipment). The recipe includes a traditional compound butter for the steak (but this is happily and infinitely variable) and builds in the frites and arugula salad as well, so it’s all one recipe. It cuts not one corner, but I’ll offer notes on simplifying it for when you have only a half hour, or only 11 minutes.”
TO P T I P For a restaurant-style presentation of the compound butter,
cling film at either end of the butter, roll the butter toward you,
spread a 30cm sheet of cling film on your counter. It helps
using enough tension to force the butter into a tight log about
to sprinkle the counter with water to hold the cling film flat.
13cm long. Twist and tie both ends and lower the butter into
Spatula the butter into the centre of the cling film. Fold the top
an ice bath to chill it and preserve its shape. Remove it from
of the cling film over the butter and press your hand into the
the ice bath before cooking the steaks so that it softens; you
base of the butter to begin creating a log shape. Holding the
don’t want to put freezing-cold butter on your hot steaks.
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APRIL 2020
19/03/2020 17:40
what’s for dinner cooking from scratch
CLASSIC BISTRO STEAK FRITES Serves 2 2 x 170g flat iron steaks (2cm thick ) Kosher salt, to taste 1 tbsp shallot, very finely chopped 1 tbsp lemon juice (about ½ lemon), plus ¼ lemon for the salad 115g unsalted butter, at room temperature 1 tbsp fresh tarragon, very finely chopped 1 tbsp fresh parsley, very finely chopped 1L vegetable oil, for deep-frying, plus more for sautéing
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2 russet potatoes, peeled and held in water to prevent browning Freshly ground black pepper, to taste 2 handfuls fresh, tender rocket Extra-virgin olive oil, as needed Fine sea salt to taste 1 At least hours, or up to six hours, before you intend to cook the steaks, generously season them on both sides with kosher salt. Put them on a kitchen paper-lined plate, cover with cling film and leave at room temperature until you’re ready to cook. 2 To make the herb butter, in a small mixing bowl, combine the shallot and lemon juice and add a pinch of kosher salt. Let the shallot macerate for 10-15 minutes. 3 Add 90g of the butter. Mash it into the shallot with a fork, then add the tarragon and parsley. Using a stiff rubber spatula, mix it all together till the ingredients are uniformly combined and the butter is soft and creamy. 4 Heat the vegetable oil in a large pot or casserole dish until it reaches 135˚C on a deep-fry thermometer. Meanwhile, cut the potatoes into 6-9mm fries. The fries can be cut as much as a day ahead of time; store them in a bowl of water in the fridge. Some chefs even think this results in better fries as exterior starch granules fall off. 5 When the oil has come to temperature, add the fries. (If you’ve soaked them, spread them out on a towel to dry first; excess water can cool down the oil too much). Cook the fries until tender, 10-15 minutes or so, depending on your pot and the oil. They should remain pale. Carefully spread them out on a baking sheet lined with paper towels. These can be refrigerated or even frozen if you’d like to parcook them in advance. Raise the temperature of the oil to 175˚C (if there are a lot of potato fragments remaining in the oil, consider straining the oil so that the fragments don’t burn, then return the oil to the pot). 6 While the oil for the fries comes up to tempera¬ture, uncover the steaks and give each side several grinds of black pepper. Put a heavy skillet over high heat and let it sit for 3-5 minutes. If you have a grill pan, this is an even better choice. Not only do you
get appealing grill marks, but the smoking fat rising from the grooves lightly smokes the meat for an actual grill flavour. When the pan is smoking-hot, add enough vegetable oil to coat the bottom of the pan. If you’re using a grill pan, just wipe the ridges with a couple of oil-soaked paper towels. When the oil is hot, lay the steaks in, pressing them down hard with a spatula (especially if using a grill pan). Then leave them alone. Don’t touch them or check to see if they’re sticking; they’ll release from the pan when they’re browned. Once the steaks are in, return your potatoes to the Dutch oven to finish their cooking, 3-5 minutes, until golden brown. 7 Cook the steaks for 2-3 minutes. Turn them over, add the remaining 30g butter, and continue cooking for another three minutes, basting them occasionally with the butter. Push a finger into the steaks. They should give some and not offer much resistance for medium-rare (52˚C if you want to use an instant-read thermometer). If they’re very squishy, they’re still rare (in which case, if you like rare, they’re done). When they are done to your liking, transfer them to a plate, where they will finish cooking as you complete the meal. 8 Put the rocket in a bowl. Drizzle it with olive oil. Squeeze the lemon quarter over it and toss. Gently season with fine sea salt. Taste to see if it needs more seasoning or oil. You can plate the salad now. 9 Stir the potatoes. When they are gorgeous and tantalisingly browned, use a skimmer to transfer them to a wide bowl lined with paper towels. Shake them in the bowl while seasoning them with kosher salt; this helps shake off excess oil and coat them evenly with the salt. 10 Put some fries on each plate. Add the steaks, topping them with a couple of tablespoons of the herb butter. (Save any leftover butter to toss with hot green vegetables or use it as a sandwich spread.)
Per Serving1061kcals, 86g fat (20.3g saturated), 45g carbs (3.3g sugars), 33.5g protein, 5.6g fibre, 0.215g sodium
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S PA G H E T T I W I T H G A R L I C , T O M AT O , B A S I L A N D B E U R R E T O M AT O Serves 2-4 4 large ripe tomatoes, diced (if tomatoes are plentiful, use a mix of red and yellow) 1½-2 tsp kosher salt, plus more for the pasta water 15g fresh basil chiffonade 340g spaghetti 90g unsalted butter 8 garlic cloves, crushed 1 Put the tomatoes in a bowl and sprinkle the salt over them to encourage them to give up their water. Take a pinch of the basil chiffonade and mince it. Add it to the tomatoes and toss to combine. Set aside. 2 Bring a large pot of salted water to a rolling boil over a high heat. Cook the spaghetti until al dente. 3 Meanwhile, melt one tablespoon of the butter in a sauté pan over medium heat.
Add the garlic and cook till it’s tender, then turn the heat to high. Working quickly, hold a basket strainer or colander over the pan with the garlic. Pour the tomatoes into the strainer so that the tomato water goes into the pan. Return the tomatoes to the bowl and set aside. When the tomato water comes to a simmer, add the remaining 75g of butter and swirl the pan continuously over the heat until it’s completely melted. Remove the pan from the heat. 4 When the pasta is done, drain it and toss it with the beurre tomate. Serve in pasta bowls, topped with the tomatoes and basil. Per Serving 449kcals, 20.6g fat (11.9g saturated), 55.7g carbs (4.9g sugars), 11.9g protein, 2.4g fibre, 0.743g sodium
“This is one of my all-time favourite dishes in summer, when tomato and basil are abundant and I can also usually find really good garlic at the farmers’ market. Freshness is everything here, but the very concept of the sauce is also gratifying, and delicious. I’ve been making a version of this since I read about it in an obscure paperback cookbook in 1984. At the time, I hadn’t heard of fresh basil, so I used dry, assuming that’s what the recipe called for, and still it was good enough to make again. I moved to New York City in 1985, where I discovered fresh basil at my local bodega. Ah! Now I get it, I thought. This dish became a staple in my penurious city days. Maybe 15 years later, I began to notice that when I salted the tomatoes early, they released a lot of liquid. I knew there was a ton of flavour in that liquid, but how to get at it? It was the consistency of water, and you wouldn’t want to put water on your pasta. By then I’d learned about beurre blanc (whisking butter into white wine to make a sauce) and beurre monté, a restaurant term for melting butter while keeping it homogenous, by whipping it into a small amount of water.
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what’s for dinner cooking from scratch
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Leftover chicken burritos Serves 4 1 tbsp olive oil 1 onion, chopped 1 green pepper, deseeded and chopped 400g leftover roast chicken, shredded 2 tbsp taco seasoning 1 x 400g tin of kidney, black or pinto beans, rinsed and drained 200g rice, cooked Splash of water or chicken stock To assemble: 4 large flour tortillas 4 tbsp sour cream
120g Cheddar, grated 1 avocado, chopped 2 tomatoes, chopped Pickled jalapeĂąos, salsa and/or hot sauce (optional) 1 Heat the oil in a large pan over a mediumhigh heat. Add the onion and pepper and cook for 4-5 minutes until just softened, then add the chicken and taco seasoning. Stir over a medium heat until the chicken is completely warmed throughout. 2 Add the beans and cooked rice along with a splash of water or stock. Cook for 2-3 minutes longer until warmed through. 3 Spread each wrap with sour cream and
scatter with the cheese. Add a line of the chicken mixture down the centre of each one, then top with avocado, tomatoes and some pickled jalapeĂąos, salsa and/or hot sauce, if desired. 4 Carefully roll up the burritos, tucking in the ends. Place seam-side down in a sandwich press or in a large dry pan and toast for 1-2 minutes to seal the burritos and melt the cheese. Serve immediately. Per Serving 713kcals, 29.2g fat (8.6g saturated), 65.3g carbs (4g sugars), 45g protein, 8.9g fibre, 1.308g sodium
IT MAKE S YO U R
crease rice to in the n w ro b e Us use . You can leftover the fibre e k a cipe to m r beef same re o rk d po shredde version, a veggie r o F . s o it ith extra burr e meat w e. th e c la p re d chees beans an
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what’s for dinner? butcher advice
From the
BUTCHER’S BLOCK Local butcher Michael Fleming gives his tips for cutting down on food waste
What tips do you have for cutting down on waste and getting the most from every cut of meat? Buying from the butcher’s counter is a good way to ensure you only buy exactly what you need, as you can order the exact quantity you want. Your butcher can also help you by jointing chickens etc., making it easy for you to cook just what you need that day. How can changing my buying habits help cut down on waste? Don’t be tempted by special offers like ‘buy one get one free’ deals unless you know you’re going to use the extra food. If you have freezer space, these can be good ways to save money, but all too often the surplus ends up in the bin. Once I’ve brought meat home, how can I make sure to use as much of it as possible? Planning your meals is the smartest way to ensure everything in your fridge gets used. Don’t forget breakfast and lunch are opportunities to use up meat, too; why not add chopped leftover ham to your scrambled eggs, or make a delicious roast beef sandwich at lunchtime? I’ve just cooked a pork shoulder. Is there anything I can do with the skin? Yes — don’t throw it away! If you’ve cooked the joint with the skin on already, then pop
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it under a hot grill and let it puff up for some delicious crackling. If you’ve got more time, try chopping up the skin and cutting off as much fat as possible. Dry out the pieces of skin in a low oven for 2-3 hours or so, then deep-fry them and toss with some cumin, smoked paprika, dried oregano and some salt and pepper for an unbelievably tasty snack! Don’t waste the fat you cut away, either — it can be rendered and used to fry your chicaronnes or to cook other foods.
something is, you’re much more likely to use it, and this will prevent mystery objects from languishing in the bottom of the freezer.
How do I render fat? What can I use it for? Place trimmed fat in a large saucepan over a medium-low heat. Cook gently for around two hours until most of the fat has liquified. Strain through a sieve and either use straight away or allow to cool and store in the fridge.
Can I freeze cooked meat? Yes, of course — and this is a great way to save leftovers from one dinner to create a second meal. Whether you’re freezing leftover roast chicken, beef, pork or lamb, simply remove any bones, shred or chop the meat and put it in freezer bags or suitable containers. Always be sure food is cooled completely before you put it in the freezer, and be sure to defrost it thoroughly in the fridge overnight before using.
What’s the best way to freeze meat? Make sure it is completely wrapped in cling film or sealed in a freezer bag. A good tip is to label exactly what it is and the date on which you’re freezing it; if you know what
If I’ve cooked a lot of meat, can I save some of it for another time? How long will it last in the fridge? You can — guidelines state that you should use cooked meat within no longer than four days, so if you know you won’t use it before then, you’d be better off freezing it.
ONE CHICKEN, THREE DINNERS For a family of four, you might be able to get three dinners out of one large bird, as long as you’re prepared for meat to be an addition to the meal rather than the main event. On the first night, roast a 1.6kg chicken and divide up the breast meat, serving it with plenty of potatoes and vegetables. On the second evening, shred the leg and thigh meat. Use this to make a pie, a pasta bake, enchiladas, a stew or a stir-fry. For extra bulk and protein, add beans, lentils, chickpeas or peas. Shred any remaining meat from the carcass, then use the bones to make a rich stock. For the third meal, use this stock as the base for a flavoursome risotto or soup, adding the last little pieces of meat and plenty of veg. To make your soup more of a dinner, include rice, noodles, pasta or potato.
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Cook the
Cover!
BROWNIE MERINGUE PIE Serves 8 For the pastry: 250g plain flour 50g icing sugar 150g butter, plus extra for greasing 2 egg yolks 3-4 tbsp cold water For the brownie: 100g dark chocolate 100g butter 2 eggs 140g caster sugar 50g plain flour 25g cocoa powder 150g chocolate chips For the meringue: 300g caster sugar 75ml water 3 eggs, separated
2 To make the pastry, sieve the flour and icing sugar into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. 3 Add the cold water one tablespoon at a time, mixing after each addition. Mix together until it comes together as a dough. Wrap in cling film and chill in the fridge for 30 minutes. 4 On a floured surface, roll the dough out to about 1cm thick. Carefully lift the pastry into the greased pie dish and push into the edges. Trim the excess pastry around the edges. 5 Use the back of a knife to crimp the edges. Place a piece of non-stick parchment paper into the pie crust, then pour in some baking beans or dried rice. Bake for 10 minutes. Remove the baking beans and parchment and return to the oven for five minutes longer. Set aside. 6 For the brownie, melt together the dark chocolate and butter in a heatproof bowl set over a pan of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. Once melted, set aside and allow to cool slightly.
7 Beat in the eggs and sugar. Fold in the flour, cocoa powder and chocolate chips. 8 Pour the brownie mixture into the pastry case. Bake for 35-40 minutes or until the brownie is a tiny bit gooey when a skewer is inserted into the centre. Allow to cool fully. 9 For the meringue, stir the sugar and water in a small saucepan over a medium heat. Attach a sugar thermometer to the side of the pot. 10 Slowly start to whisk the egg using an electric beater with a whisk attachment. Whisk until the egg whites form soft peaks. 11 Allow the sugar to reach 121˚C, then slowly stream the hot sugar into the egg white. Turn the mixer to full speed and whisk until the egg whites have cooled to room temperature. 12 Spoon the meringue onto the cooled brownie pie, using the back of the spoon to create peaks in the meringue. Place under a grill until the meringue is golden brown. Drizzle over some melted chocolate and serve. Per Serving 721kcals, 36.5g fat (21.6g saturated), 93.5g carbs (64.3g sugars), 8.3g protein, 4.1g fibre, 0.178g sodium
To decorate: 100g dark chocolate, melted 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a pie dish with butter.
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cooking for fun GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
86-101
IN THIS SECTION
SUPERSTAR SAMBOS, p86
These over-the-top ideas bring sandwiches from lunch hour to the dinner table
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EASTER STUNDAY, p94
Do Easter Sunday in style with these easy dishes
CHALLENGE YOURSELF, p100
Ever thought about making your own Easter eggs? We're here to show you how...
Easy Food 85
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cooking for fun sandwiches
IP TO P T
.128 for g Flip to pn o buildin our tips t possible s the be iches! sandw
These over-the-top ideas bring sandwiches from lunch hour to the dinner table
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I TA L I A N C H I C K E N C I A B AT TA S Serves 2
1 large chicken fillet 4 tbsp olive oil 1 tsp dried oregano Pinch of chilli flakes Salt and black pepper 4 slices salami 125g ball of fresh Mozzarella, sliced 2 ciabatta rolls, split 2 tbsp mayonnaise 2 tbsp basil pesto 2 tomatoes, thinly sliced 2 handfuls of rocket 1 Use a sharp knife to slice through the chicken horizontally to form two flat pieces. 2 Heat one tablespoon of the oil in a large ovenproof pan over a medium heat. Season the chicken with the oregano, chilli flakes and some salt and pepper.
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3 Cook the chicken for 4-5 minutes per side until golden and cooked throughout. Meanwhile, turn the grill on to a high heat. 4 Place the salami and sliced Mozzarella on top of the chicken and place the pan under the hot grill for 2-3 minutes until the cheese is melted and bubbling. 5 Spread the ciabattas with the mayonnaise and pesto and add the sliced tomato and rocket. Top with the cheesy chicken. 6 Serve as is, or with some salad, chips or potato wedges on the side. Per Serving 605kcals, 44.6g fat (8.6g saturated), 25g carbs (4.7g sugars), 28.1g protein, 2.9g fibre, 0.563g sodium
APRIL 2020
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cooking for fun sandwiches
KO R E A N C H E E S E S T E A K S U B S Serves 2
1 x 2cm piece of fresh ginger, peeled and grated 1 garlic clove, crushed 1 tsp light brown sugar 2 tbsp gochujang (Korean chilli paste) 4 tbsp soy sauce 2 tbsp sesame oil 1 tbsp rice vinegar 2 sirloin steaks, very finely sliced 8 slices American cheese or mild Cheddar 4 tbsp kimchi, or more to taste 4 baguettes or soft sub rolls, split To serve: Spring onions, finely chopped Fresh coriander, chopped Sesame seeds
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1 In a bowl, combine the ginger, garlic, sugar, gochujang, soy sauce, sesame oil and rice vinegar. Add the steak slices and set aside to marinate for one hour. 2 Turn the grill on to a high heat. Layer the cheese into the baguettes and top with the kimchi. Place under the grill for 3-4 minutes until the cheese has melted. 3 Heat a wok over a high heat and add the beef with its the marinade, bring it to a simmer and stir for 3-4 minutes until the beef is just cooked. 4 Divide the beef amongst the rolls and scatter with the spring onions, coriander and sesame seeds. Per Serving 640kcals, 25.1g fat (9.9g saturated), 57.9g carbs (12.8g sugars), 44.2g protein, 4.2g fibre, 2.358g sodium
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SA L M O N C LU B SAMBOS Serves 2 6 tbsp mayonnaise 2 tsp lemon zest, grated 1 tsp capers 5 tbsp fresh dill 3 tbsp olive oil 1 tbsp lemon juice 4 x 170g skinless salmon fillets, around 1½cm thick) 8 streaky bacon rashers 1 small onion, sliced Cooking spray 8 thick-cut slices of country-style white bread 2 tomatoes, sliced 12 lettuce leaves 1 In a bowl, combine the mayonnaise with the lemon zest, capers and half of the dill. Season with black pepper and salt if needed, then cover and place in the fridge. 2 In a non-metallic dish, combine the remaining dill with the lemon juice and olive oil. Add the salmon and turn to coat. Cover and place in the fridge to marinate for at least 30 minutes and up to four hours. 3 Heat a large heavy pan over a mediumhigh heat and cook the streaky bacon for 3-4 minutes per side until crisp. Transfer to a plate lined with kitchen paper and set aside, reserving the fat in the pan. 4 Add the onion to the same pan over a medium-high heat and cook for 4-5 minutes until lightly golden. Remove from the heat. 5 Turn the grill on to a high heat. Line a baking tray with foil and spray with cooking spray. 6 Transfer the salmon to the prepared baking tray and cook under the hot grill for 3-4 minutes per side until just cooked through. 7 Toast the bread just until golden, then spread with the dill mayonnaise. Top each of four bread slices with two rashers, some sliced tomato, some of the fried onion, one salmon fillet and some lettuce leaves. Sandwich together with the remaining slices of bread.
Per Serving 585kcals, 37. 2g fat (6.9g saturated), 22g carbs (5.1g sugars), 43.7g protein, 2.6g fibre, 0.824g sodium
TASTE TEAM - J O E
D O Y L E
“We made the dish for lunch on St Patrick’s day for the full family and it went down really well. We made the dill mayonnaise and marinated the salmon in the morning so they had a few hours in the fridge, and then cooked the sandwiches for lunch. It was really easy to make and all the kids helped out. The final verdict was that it was delicious. We often eat salmon but this was a great twist.”
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cooking for fun sandwiches
U LT I M AT E PAT T Y M E LT S Serves 4
For the caramelised onions: 20g butter 1 tbsp vegetable oil 2 large onions, thinly sliced For the patty melts: Âź small onion, finely chopped 500g beef mince 1 tbsp ketchup Salt and black pepper 1 tbsp vegetable oil 8 slices rye bread
120g mature Cheddar, thinly sliced 120g Emmenthal, thinly sliced 3 tbsp mayonnaise To serve: Skinny chips Pickled gherkins
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with a f mince Use bee t to t conten y decent fa patt re these make su juicy and melts are me. flavourso
1 Melt the butter with the oil in a pan over a low heat. Add the onions and cook for 35-40 minutes until deep golden brown and very soft, adding a splash of water as needed to prevent them from sticking. Set aside. 2 In a bowl, mix together the onion, beef, mince, ketchup and some salt and pepper until just combined; do not overmix. 3 Divide the mixture into four portions. Gently press each portion between two sheets of parchment paper until about ½cm thick. 4 Heat the oil in a large heavy pan over a medium-high heat. Working in two batches, cook the patties for 2-3 minutes per side until nicely browned but still pink in the centre, pressing down gently with the back of a spatula. Transfer to a plate. 5 Carefully wipe out the pan with a ball of kitchen paper and turn the heat to medium. Top four of the slices of bread with Cheddar, then add the beef patties, some caramelised onions and the Emmenthal. Sandwich together with the remaining bread slices and spread the tops with mayonnaise. 6 Place in the pan, mayonnaise side down. Add a heavy-based pan on top to weight the sandwiches down. Cook for three minutes until the bottoms are golden brown. Remove the pan on top and spread the top of each sandwich with mayonnaise. Carefully flip them over, weight them again and cook for another 2-3 minutes until the second side is golden brown and the cheese is melted. Use cocktail sticks to secure a gherkin on top of each sandwich, then serve with skinny chips.
Per Serving 723kcals, 38g fat (14.8g saturated), 38.9g carbs (6.5g sugars), 52.9g protein, 5.3g fibre, 0.738g sodium
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C H E E S Y V E G E TA B L E M E LT S Serves 4 4 tbsp mayonnaise 3 tbsp wholegrain mustard 2 tbsp olive oil ½ a small onion, chopped 200g asparagus, ends trimmed, chopped into 3cm lengths 250g mushrooms, stems removed and thinly sliced 1 red pepper, deseeded and sliced Salt and black pepper 160g spinach, chopped 2 garlic cloves, crushed 30g butter 8 thick slices of sourdough bread 180g Gouda, grated
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1 Place a baking tray in the centre of the oven and preheat to 220ËšC/200ËšC fan/gas mark 7. 2 In a small bowl, stir together the mayonnaise and mustard. Set aside. 3 Heat the oil in a large pan over medium heat and cook the onion for 4-5 minutes until softened. Add the asparagus, mushrooms and pepper and season with salt and pepper. Cook for 4-5 minutes until just tender. Stir in the spinach and garlic and cook for 2-3 minutes longer until the spinach has wilted. Remove from the heat. 4 Spread the butter evenly over one side of each of the slices of sourdough. Spread the other sides with the mayonnaise mixture.
5 Carefully remove the hot baking tray from the oven and add the bread slices, butterside down. Spread the vegetable mixture evenly over four of the slices, then layer the cheese over the vegetables. 6 Return to the oven and bake for 4-5 minutes until the cheese is melted and bubbling. 7 Transfer the bread slices with the vegetables to a cutting board. Top with the remaining bread slices, mayo-side down. Cut each sandwich in half and serve. Per Serving 571kcals, 33.7g fat (13.6g saturated), 49.9g carbs (6.2g sugars), 22.7g protein, 4.7g fibre, 1.139g sodium
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Easter Stunday No matter how many you’re cooking for on Easter Sunday, treat yourself to a delicious meal with these simple ideas
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cooking for fun Easter Sunday
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BUFFET-STYLE SALMON WITH DILL HORSERADISH SAUCE Serves 10-12 For the dill horseradish sauce: 200g plain yoghurt 150g mayonnaise 2 shallots, grated Juice of ½ a lemon 1 tbsp prepared horseradish 2 tbsp fresh dill, chopped ½ a cucumber, peeled, deseeded and diced Salt and black pepper For the salmon: 1 x 3kg salmon, in two fillets, all pin bones removed Olive oil, for greasing 3-4 small knobs of butter 2 shallots, thinly sliced 4 bay leaves 20g fresh dill 100ml white wine To serve: Fresh watercress Lemon, sliced Fresh dill
1 In a small bowl, mix together all of the ingredients for the sauce and season to taste. Cover and store in the fridge for at least two hours or until ready to serve. 2 Preheat the oven to 150˚C/130˚C fan/gas mark 2. Grease a large sheet of extra-wide tin foil with olive oil and place on a rimmed baking tray. Place one salmon fillet on top, skin side down. 3 Place the butter, shallots, bay leaves and half of the dill on top of the salmon and season with salt and black pepper. Add the second salmon fillet on top, skin side up. Loosely bring the foil up around the salmon and pour the wine around it. Crimp the edges of the tin foil well to make a parcel. 4 Bake for two hours, then remove from the oven. Set aside to cool for 10 minutes. 5 Unwrap the salmon and carefully lift both fillets onto serving platters, removing the skin first if desired. 6 Garnish with watercress, lemon slices and some chopped fresh dill.
Per Serving 422kcals, 22.4g fat (4.5g saturated), 5.4g carbs (2.1g sugars), 49.5g protein, 0.2g fibre, 0.232g sodium
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cooking for fun Easter Sunday
BAKED HAM WITH A HERB CRUST Serves 10-12
1 x 3kg ham joint 2 carrots, roughly chopped 2 celery, roughly chopped 1 small leek, roughly chopped 2 bay leaves 16 black peppercorns 1 bouquet garni 2 lemons, halved For the crust: 150g breadcrumbs 50g butter, melted 1 tbsp olive oil 1 tbsp wholegrain mustard 3 tbsp fresh tarragon leaves, chopped 3 tbsp fresh rosemary leaves, chopped 3 tsp fresh thyme leaves
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1 Place the ham in a large pot and cover with cold water. Add the carrots, celery, leek, bay leaves, peppercorns and bouquet garni. Squeeze in the juice from the halved lemons and add them to the pot. 2 Bring slowly to a boil, skimming off any white foam from the surface. Simmer very gently for about two hours or until completely cooked throughout. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool slightly. 4 Place the ham in a roasting tin and use a small sharp knife to strip off the skin. Score
the fat in a diamond pattern, being careful not to cut into the meat. 5 In a bowl, mix together the ingredients for the herb crust. Use your hands to spread the mixture over the ham. 6 Bake the ham for 40 minutes until the crust is golden brown. 7 Turn the heat up to 220˚C/200˚C/gas mark 6 and cook for a final 20 minutes. Remove from the oven, tent loosely with foil and allow to rest for at least 20 minutes before serving. Per Serving 468kcals, 24.6g fat (6.8g saturated), 10g carbs (0.8g sugars), 49.1g protein, 1g fibre, 3.028g sodium
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R O A S T E D P O TAT O SALAD WITH EG G S A N D P I C K L E DRESSING Serves 10-12 2.2kg baby potatoes, chopped, skins on 2 tbsp olive oil Salt and black pepper 6 eggs 80g olives, roughly chopped For the dressing: 200g mayonnaise 2 tbsp wholegrain mustard 6 pickled gherkins, chopped, plus 3 tbsp pickle juice 3 tbsp fresh parsley, chopped 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Brush a large baking tray with olive oil and set aside. 2 Place the potatoes in a large bowl, drizzle generously with olive oil and season with salt and pepper. Toss to coat thoroughly. Spread the potatoes out evenly over the prepared baking tray. 3 Roast for 30 minutes, then flip the potatoes over. Return to the oven for 15 minutes longer until tender, golden and lightly crisp. Remove from the oven and allow to cool completely. 4 Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then turn the heat to medium-low and simmer for eight minutes. Remove from the heat and transfer to a bowl of iced water to cool. 5 Combine the dressing ingredients in a large bowl and add salt and pepper to taste. If you prefer a stronger pickle flavor, add an extra splash of pickle juice. Add the potatoes to the dressing and toss to combine. 6 Peel and roughly chop the cooled eggs. Add the eggs and chopped olives to the potatoes and toss gently to combine. Scatter with fresh parsley to serve. Per Serving 240kcals, 11.6g fat (1.9g saturated), 28.3g carbs (1.7g sugars), 7.9g protein, 5g fibre, 0.796g sodium
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cooking for fun Easter Sunday
AV O C A D O , B L O O D O R A N G E A N D G O AT ’ S CHEESE SALAD Serves 10-12 For the salad: 450g baby spinach Seeds of 2 pomegranates 4 avocados, chopped 3 blood oranges, peeled and sliced into wheels 100g croutons 100g goat’s cheese, crumbled For the vinaigrette: Juice of 2 blood oranges Juice of 1 lemon 2 tbsp Dijon mustard 4 tbsp extra-virgin olive oil Salt and black pepper
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1 In a large salad bowl, combine the spinach, pomegranate seeds, orange slices, avocado, roasted pecans, croutons and goat’s cheese. 2 In a jug, whisk together all of the ingredients for the vinaigrette. Season to taste, then drizzle two-thirds of the dressing over the salad and toss to combine well. Serve the remaining vinaigrette on the side. Per Serving 302kcals, 21.5g fat (5.7g saturated), 23.1g carbs (7.7g sugars), 6.5g protein, 6.7g fibre, 0.193g sodium
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C H A L L E N G E Ever thought about making your own Easter eggs? We're here to show you how...
MAKE IT YOURS Try ďŹ lling smaller eggs with salted caramel sauce, peanut butter, mini Smarties or lemon curd!
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cooking for fun Easter eggs
1
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HOMEMADE EASTER EGGS
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You wll need:
Dark chocolate buttons (or chopped chocolate) A large glass bowl A microwave A spatula A temperature probe Easter egg moulds, polished meticulously with a lint-free cloth (it is important to do this well to ensure your eggs have a great shine and come out of the moulds easily) A palette knife A wire rack 1 Set out everything you will need, as you will need to work quickly once the chocolate is tempered. 2 To temper the chocolate, place 300g in a bowl and heat for 30 seconds in a microwave set to medium, then remove and stir with a spatula. Repeat this process as necessary until all of the chocolate has melted. 3 When the chocolate reaches 56˚C for dark
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chocolate (48˚C for milk or white), remove to the work surface and stir in another 100g of chocolate buttons, adding them gradually. 4 Pay attention to the temperature, checking regularly; ideally, you should aim to have all of the buttons melted by the time the temperature gets to 32˚C for dark chocolate (or 29˚C for milk or white chocolate). If you need to add more buttons to reach the desired temperature that is no problem; however, don't let it drop below 32˚C as it will start to set and be more tricky to work with. You can warm it gently in the microwave for 5-10 seconds to help maintain the ideal temperature if needed, but it is best simply to work quickly while the chocolate is the correct temperature. 5 Flood a mould with the melted chocolate, taking care to cover every bit of the mould. Hold the mould upside down over the bowl of melted chocolate and let the excess run out. Scrape the edges clean with the palette knife,
then place upside down on a wire rack and allow to set. Repeat until all of your moulds are filled. 6 When fully set, gently remove them from the moulds. 7 Fill a heatproof jug with boiling water and simply run the edges of two matching halves along the outside of the jug; this will gently melt them and you will be able to stick the two halves together to make a full egg.
Easy Food 101
20/03/2020 10:37
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
104-108 IN THIS SECTION
SPRING FLAVOURS, p104
This month's Home Ec expert brings us back to basics this spring
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EASY JUNIORS, p107
These cute bunny plant pots are the perfect project for kids
Easy Food 103
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Barbara Pratt of Wilsons Hospital School, Multyfarnham, Co Westmeath, brings us back to basics this spring
I
t’s been a long winter, but the evenings are getting brighter and my hens are back laying after a winter sojourn. Beautiful spring fruits and vegetables are in abundance. It’s great to see fresh produce growing abundantly in our Irish soil — all super nutritious and important in our daily diet. Broccoli, asparagus, peas, lettuce, mint, cabbage, spinach and wild garlic are ripening now and are all easy to prepare and cook. These green vegetables are perfect for any basic savoury recipe and some sweet. They are full of vitamins, minerals and dietary fibre. As they come into season, they are at their most nutritious and best flavour. These foods are great for our hearts, skin and brains, and the fibre is essential for our
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digestive and excretory systems. They prefer cooler growing temperatures so are perfect for our spring gardens. This produce can be quickly cooked to retain all the glorious nutrients and also easy to freeze, so that you can enjoy their goodness all the year round. One simple way to use wild garlic is to make pesto. Take a handful of wild garlic leaves and place in your blender or liquidiser. Add a drizzle of rapeseed oil, the zest and juice of one lemon and one teaspoon of grated Parmesan. Blitz until fully blended and there you have it — a simple and natural homemade pesto, perfect with pasta, good bread or on the side of a grilled spring lamb chop. Speaking of lamb, this is the perfect time to order yours, especially if you have freezer space to store this quality assured Irish meat. Each lamb has its own distinct flavour, depending on where it was reared, from salty Atlantic hillsides to peaty midland grasses. Lamb is full of high biological protein, essential minerals and vitamins and lamb fat comes from both saturated and unsaturated fat sources. These nutrients pack a healthy punch: they help enhance our brain function, reduce blood pressure, enhance our cardiovascular health and are great for our body’s
growth and maintenance. A simple lamb dish that is so quick and easy to prepare is a loin chop, grilled and served with cauliflower mash, green beans and chunky carrots. Simple marinate the lamb chops in a mixture of equal parts olive oil and red wine vinegar. Add some crushed garlic and rosemary to taste, then cover and place in the fridge for a few hours. Grill on medium-high heat for 5-8 minutes per side, then allow to rest before serving. Back to my hens: it’s a joy to collect my free range eggs every day. Eggs are inexpensive, nutritious and versatile. Whether used in sweet or savoury dishes, eggs are the foundation of every Irish kitchen. You can’t beat a delicious breakfast of poached egg on whole wheat toast with just a sprinkle of salt and pepper, or a healthy lunch of hard boiled eggs on a green salad of lettuce, cucumber, mint and asparagus, perhaps with a squeeze of lemon or lime juice. Having a sweet tooth, I am a particular fan of meringues and love this simple recipe for roasted rhubarb with brown sugar, served on a meringue nest. Pick the rhubarb fresh from your garden or buy at your local farmers market. Enjoy all that the springtime has to offer. Consider growing some herbs of your own in a window box. Visit your local farmers markets and spring fairs. By eating locally, you are supporting your community and environment and enjoying all the healthy benefits that go with it. APRIL 2020
20/03/2020 10:35
kids’ kitchen home ec
ROASTED RHUBARB MERINGUE NESTS Serves 8 For the meringue nests: 4 egg whites 115g caster sugar 115g icing sugar For the roasted rhubarb: 450g rhubarb 150g light brown sugar 1 tbsp fresh orange juice ½ tsp orange zest, grated To serve: Crème fraîche or cream
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1 Preheat the oven to 110˚C/90˚C fan/gas mark ¼. 2 For the meringue, whisk the egg whites until they double in volume and hold a peak when the whisk is drawn through them. 3 Keep the whisk running and add the sugars one tablespoon at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy. 4 Scoop up a heaped dessertspoonful and ease onto a baking tray lined with parchment paper. Continue with the rest of the meringue mixture. 5 Bake for two hours until the meringues are crisp and lift off the paper easily. Allow
to cool completely. 6 For the rhubarb, preheat the oven to 200˚C/180˚C fan/gas mark 6. 7 Chop the rhubarb into 2cm pieces. Place in a bowl and toss with the brown sugar, orange juice and zest. Transfer to a rimmed baking tray and spread out in a single layer. 8 Bake for 15-20 minutes, then allow to cool. Place the rhubarb on top of your meringue nests and add a dollop of crème fraiche or cream to serve.
Per Serving 203kcals, 0.2g fat (0g saturated), 50g carbs (47.6g sugars), 2.3 protein, 1g fibre, 0.024g sodium
Easy Food 105
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! p u ! t p i u x MMiix it Transform leftover Easter chocolate into this shareable treat!
CHOCOLATE MILLIONAIRE'S SHORTBREAD Makes 9 large or 16 small For the shortbread: 175g butter, softened 85g caster sugar 200g plain flour 2 tbsp cocoa powder 100g leftover Easter chocolate, roughly chopped For the caramel: 1 x 397g tin of condensed milk 50g butter 50g light brown sugar To decorate: 200g leftover Easter chocolate, melted 150g mini eggs, crushed 10 mini creme eggs, halved 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm square tin with non-stick parchment paper. 2 First, make the shortbread base. In a large bowl, beat together the butter and sugar until
light and fluffy. Add the flour, cocoa powder and chopped Easter chocolate, then mix until a dough is formed. 3 Transfer into the prepared tin, pushing it down into the corners and spreading into a flat layer. Bake for 20-25 minutes. Allow to cool. 4 To make the caramel, heat the condensed milk, butter and brown sugar in a large pot over a low heat. Stir until the sugar has dissolved. 5 Bring the caramel to the boil, stirring continuously. Reduce the heat to a simmer and continue to stir. Allow to cook for 5-10 minutes or until the mix has thickened. 6 Pour the caramel on the shortbread base and allow to cool completely. 7 Once the caramel has cooled, pour over the melted Easter chocolate. Sprinkle on some crushed mini eggs and mini creme egg halves. Allow to set in the fridge before cutting into squares.
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kids’ kitchen easy juniors
Easy Food j un iors
These cute bunny plant pots are the perfect DIY project for kids
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Easter bunny plant pots You will need: Paintbrush Tin can, cleaned and label removed White paint Scissors White felt (or card) Pink felt (or card) Googly eyes Hot glue or glue Compost Plant bulb of your choice A black marker
1 Use a paintbrush to paint the tin can white. Allow to dry, then paint it again if it’s not comlpetely white. 2 Use a scissors to cut out four white ovals of felt for the feet and ears. Cut out four smaller ovals for the centres of the feet and ears. Cut out six little circles for the toes. Cut one small half moon shape for the nose. 3 Glue the pink ovals onto the centres of the white ones. On two of the ovals, stick three little circles over the pink oval for the toes 4 Glue the ears to the back edge of the tin. Glue the feet to the bottom of the tin, then the nose in the centre. Add two googly eyes. 5 Fill the tin almost to the top with compost and plant your bulb. 6 Use a black marker to draw on the bunny’s mouth, and some whiskers if you like.
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
110-122 IN THIS SECTION
5 WAYS WITH LENTILS, p110
If you've never cooked with lentils before, these flavoursome recipes are a good place to start
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EAT IRELAND, p118
Deputy Editor Jocelyn Doyle heads deep into the forest in Co. Limerick
NEW WAYS WITH SPECIAL DIETS, p120
New ways to enjoy dairyfree, low-fat and glutenfree eating
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s l i t n e l TH 5 WAYS WI
ese ntils before, th le h it w d ke o o rc start If you’ve neve great place to a re a s e ip c re flavoursome
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entils are a nutritional goldmine. They are full of flavour, inexpensive and a staple in vegan and vegetarian recipes as they’re loaded with plant-based protein. • Brown lentils are ideal for warm salads, casseroles and stuffing as they tend to retain their shape after cooking. • Black lentils are tiny and shiny. They have a rich earthy flavour, hold their shape well and are extremely versatile. • Puy lentils are similar to green lentils but are slightly smaller with a firmer texture and a speckled appearance. • Green lentils have a slight peppery flavour and maintain a medium to firm texture, making them perfect for salads . • Red lentils are super easy to cook. Use these lentils to thicken hearty soups, dhals and Indianinspired curries.
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make it healthy! lentils
Coconut and spinach dhal Serves 6
2 tbsp olive oil 1 onion, chopped 2 garlic cloves, crushed 1 thumb-sized piece of fresh ginger, grated 2 tsp Madras spice mix (you could also use garam masala) 2 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric 400g red lentils 400ml coconut milk 600ml vegetable stock 200g cherry tomatoes, halved, or larger tomatoes, chopped
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1 tbsp mango chutney 200g fresh spinach, roughly chopped Handful of fresh coriander (optional) To serve: Spring onions, chopped Sliced almonds, toasted 1 Heat the oil in a large heavy based pot over a medium heat. Add the onion and cook for 3-4 minutes. 2 Add the garlic, ginger and spices and cook for two minutes, then add all of the remaining ingredients except for the spinach.
3 Bring to the boil, then reduce to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally. 4 Add the spinach and cook for another 5-10 minutes or until the lentils are completely soft. 5 Add the coriander, if desired, and stir through. Add a little more stock or water if you prefer your dhal with more liquid. 6 Serve topped with chopped spring onions and some toasted sliced almonds. Per Serving 468kcals, 22.8g fat (16g saturated), 51.4g carbs (7.4g sugars), 20.5g protein, 23.6g fibre, 0.356g sodium
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make it healthy! lentils
Beetroot and lentil burgers Serves 2
1 tin of cooked green lentils, drained 1 small carrot, grated 2 small cooked beetroots, grated 1 garlic clove, crushed 1 egg 100g breadcrumbs 1 tsp Djion mustard Salt and pepper Suggested burger toppings: Beetroot burger buns Mayonnaise Rocket Feta cheese Red onion Tomato Avocado Beetroot hummus 1 Place the lentils in a large bowl and mash roughly with a fork, leaving some whole for texture. Add the rest of the ingredients and mix until combined fully. Shape into two or three patties depending on what size you like your burgers and chill for 30 minutes. 2 Heat a little oil in a heavy-based pan over a medium-high heat and cook the burgers for 5-8 minutes each side. 3 Serve with veggies and salad for a lighter dinner, or sandwich together in a bun with some or more of our suggested toppings for that perfect veggie burger. Per Serving 510kcals, 5.8g fat (1.4g saturated), 87.2g carbs (16g sugars), 29g protein, 20.3g fibre, 1.093g sodium
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Simple red lentil and carrot soup Serves 4
2 tbsp olive oil 1 onion, sliced 250g red lentils 1L hot vegetable stock 2 heaped tbsp miso 600g carrots, washed and roughly chopped Salt and black pepper
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To serve: Fresh parsley, chopped Bread 1 Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 3-4 minutes, then add the lentils, stock and miso. 2 Simmer for 15 minutes, then add the carrots. Cook for 10-12 minutes until the carrots are soft, then remove from the heat.
3 Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste. 4 Finish with some fresh parsley and a crack of black pepper. Serve with your favourite bread. Per Serving 381kcals, 10.3g fat (3.3g saturated), 59.3g carbs (12.5g sugars), 18.7g protein, 23.8g fibre, 1.227g sodium
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Roasted aubergine with lentil and herb salad Serves Serves 2 2
200g puy lentils 500ml vegetable stock 1 tbsp Dijon mustard 1 tsp honey 2 tbsp balsamic vinegar 1 garlic clove, crushed 4 tbsp olive oil Small bunch of parsley, roughly chopped 4 radishes, sliced 1 cooked beetroot, diced small 2 spring onions, sliced 1 aubergine To serve: 50g yoghurt
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1 tsp Dijon mustard 1 tsp water 1 Place the lentils in a medium saucepan with the vegetable stock and bring to a boil over a high heat. 2 Reduce the heat to medium, cover, and cook for 35-45 minutes until the lentils are tender but not mushy. Drain the lentils and place them in a large bowl. 3 In a separate bowl, whisk together the Djion mustard, honey, balsamic vinegar, crushed garlic and olive oil. 4 Add the dressing to the lentils along with the parsley, sliced radishes, beetroot, spring onions and some salt and pepper. Mix to combine well.
5 Slice aubergine in half lengthways. Use a knife to score the insides in a crisscross pattern. Rub with oil and season well. 6 Heat a pan until piping hot. Add the aubergine flesh side-down and cook for three minutes on high heat. Turn the temperature to medium and continue to cook for 10 minutes. 7 Meanwhile, combine the yoghurt, mustard and water. 8 Serve the aubergine immediately with the lentil salad, drizzle over the yoghurt mixture.
Per Serving 742kcals, 32.4g fat (6.5g saturated), 90.7g carbs (21.6g sugars), 31.8g protein, 42.2g fibre, 0.911g sodium
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Sweet potato, lentil and kale pasties Serves 4-6
For the pastry: 225g plain flour 100g butter, grated Pinch of salt 2-3 tsp water For the filling: 2 tbsp olive oil 1 onion, diced 2 garlic cloves, crushed 1 sweet potato, diced 200g black lentils, raw 500ml vegetable or chicken stock 200g kale (or spinach), chopped 1 egg, beaten with a few drops of water 1 Place the plain flour in a large bowl. Add the grated butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. 2 Stir in the salt, then add 2-3 tablespoons of cold water and mix to a firm dough. 3 Knead the dough very briefly and gently on a floured surface just to bring it together fully. Wrap the pastry in cling film and place in the fridge while you make the filling. 4 Heat the olive oil in a large pot over a medium heat. Cook the onion for three minutes, then add the garlic and cook for two minutes longer.
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5 Add the sweet potato and lentils, add the stock and season well. Cook on a medium to high heat until all the liquid has reduced. The lentils should be cooked through at this stage, but if there is still a bite to them add some more water and reduce again. Add the kale and cook for another 10 minutes. 6 Taste and season with salt and pepper, then set aside and allow to cool. 7 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 8 Roll out the pastry and cut out circles using a side plate as a guide. Add a generous spoonful of filling to one side of each pastry circle, leaving space around the edge. Fold the other half of the pastry over the filling and crimp the edges to create a seal. 9 Poke a few small holes in the top of each pastie to allow steam to escape. Place on a baking tray and brush with the beaten egg. 10 Bake for 30 minutes or until golden in colour. Serve hot from the oven with salad, or allow to cool and enjoy at room temperature — perfect for spring picnics!
Per Serving 470kcals, 19.9g fat (9.6g saturated), 58.4g carbs (3.1g sugars), 15.4g protein, 12.7g fibre, 0.427g sodium
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To cut down on time, you can use pre-prepared shortcrust pastry from the chilled aisle in the supermarket.
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Deputy Editor Jocelyn Doyle heads deep into the forest in Co. Limerick
Mushrooms are divisive. I have an aunt who detested their taste as a child, but found them so cute that she forced herself to consume them at every opportunity until she finally enjoyed them. One of my — adult! — cousins will describe even a hint of a mushroom as an “infestation.” As for me, I adore them: creamy mushroom sauce over steak; buttered mushrooms piled on toast for breakfast; portobellos stuffed with golden garlic breadcrumbs; bubbling gratins for a starter. Superstition surrounding circles of mushrooms runs deep in Irish culture, and disturbing them has been taboo through much of our history. These “faery rings,” are said to be where the fey folk dance come nightfall, or to be portals to the faery realm. As a child, I was fascinated wherever I spotted mushrooms on woodland walks, and had a fondness for puffballs in particular. Even through adult eyes, there’s something inherently mysterious and compelling about wild mushrooms: their otherworldly looks; their symbiotic relationship with forest flora; their ability to either nourish or cause an untimely death, depending on the species. There are thought to be at least 2,500 varieties of mushroom in Ireland, yet take a look in your local shop — the likelihood is that you’ll find only buttons, chestnuts and portobellos, if that. Smaller independents might stock chanterelles or oyster mushrooms, if you’re lucky, but the range is ludicrously limited. While many of us — myself included — are wary of picking our own wild mushrooms, lest we fall foul of the aforementioned untimely death, we shouldn’t forget that there are
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experts out there who can forage or grow more adventurous varieties for us, sans risk. Ballyhoura Mountain Mushrooms is a two-person company run by husband and wife Mark Cribbin and Dr. Lucy Deegan. Mark is from North County Dublin and studied Food Science in UCC before working around the world in product research and development for food multinationals, while Glaswegian Lucy came to UCC to complete her PhD in microbiology. Upon arriving from Scotland, Lucy was dismayed at the paucity of non-standard mushrooms available on the Irish market. “The ones that were available — in places like the English Market — were all imported, and generally of poor quality following a long journey,” says Mark. “We started experimenting with home grow kits, and from there we developed what we do today.” Their work today is a mixture of mushroom farming and the wider, wilder world of foraging. It being just the two of them, the job spans seven days and often more than 60 hours a week. “Mushrooms don’t respect Bank Holidays,” says Mark. The Ballyhoura farm is high-tech, with seven temperature-controlled rooms; different species need different conditions. “Some are warm loving, some prefer the cold, and different humidity levels are required at different stages,” explains Mark. In fact, this process is vastly more technical than one might expect. A common assumption is that growing mushrooms is a low-skilled job; however, Mark says it is closer to the 10,000 hours of practice required to become an accomplished musician. Even with the level of control afforded by
temperature and humidity systems, these are still living organisms, and even a few hours at the wrong conditions can result in crop failure. Ballyhoura mushrooms are grown on wood-based substrate like wood chips or sawdust, pasteurised to kill any potential competing micro-organisms, then inoculated with grain mycelium; Mark explains that this is similar to planting seeds in conventional gardening. Depending on the species, it can take 4-18 weeks for the mycelium to colonise the wood, at which point Mark and Lucy will induce fruiting (the technical term for encouraging mushrooms to grow). This can take many forms; some species need to be “shocked” by being placed in refrigerated conditions, others will fruit after a change in light, humidity or oxygen levels. Mark and Lucy’s backgrounds give them an advantage in keeping their farm healthy and productive. “Good quality raw materials are essential, as is a focus on good internal housekeeping.” Being in such control means that seasonal changes have little to no impact on the farm, and they grow a striking variety of Irish fungi with names that read like Japanese poetry: shiitake, maitake (colloquially known as “hen-of-thewoods”), lion’s mane, white coral, velvet piopinno, buna-shimeji/white beech, grey oyster, nameco, reishi, king stropharia, king oyster and cordyceps. This degree of control is very much lost once the pair step into the woods. Here, they’re on the hunt for ceps, chanterelles, chicken-of-the-woods, henof-the-woods, black trumpet, winter chanterelles, golden chanterelles, morels, oyster mushrooms, St. Georges mushroom, wood and field blewits, hedgehog mushrooms and turkey tails. “Wild mushroom foraging is very seasonal,” says Mark. In Ireland, the main season runs from June until late December. “From August to January, it’s perfectly feasible to be picking 100kg of wild mushrooms a week — we could pick more if we didn’t have the cultivated mushrooms to attend.” Later in the year, however, they’re at the mercy of diminished daylight hours, and often have to finish by 3pm. “Forests are dark places at the best of times.” APRIL 2020
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what's in season? local food Lucy and Mark usually start around 8am, picking mushrooms and readying orders for dispatch. On Thursdays, they go to Mahon Point Farmers Market, so that means a 7am start; the Limerick Milk Market on Saturdays means a 5.30am rise for Lucy. The rest of the day typically entails substrate work, picking, creating products, and paperwork. Unsurprisingly, they eat a lot of mushrooms. “It would be hard not to: we have access to the freshest and best in Ireland.” A personal favourite is the Mushroom Ketchup. “It is pure umami,” says Mark, “like mushroom soy sauce. We use it in stirfries, cream sauces, pies and dipping sauces.” Mark and Lucy are both passionate about sustainability, and this was one of the main reasons they became mushroom growers. “We couldn’t understand why mushrooms were being flown around the world to be sold in Ireland, when they could be cultivated or foraged here. People would question eating a two-week-old fish that was air freighted from Asia, but they don’t apply the same rationale to vegetables or mushrooms.” After each growth cycle, they repurpose the “waste” substrate to grow a further mushroom, the king stropharia. After this, the compost is used to fertilise an orchard of raspberry and blackcurrant bushes, perfect nutrition for these former forest dwellers. “We avoid wasting unsold mushrooms by processing them in house into a range of shelf stable products such as mushroom seasonings, dried mushroom mixes or ketchup.” Their fresh mushrooms are mostly destined for restaurant kitchens, from small cafés to Michelin star restaurants, and for local markets. The range of products is available in health stores, speciality shops and grocers, and through the website.
Wild Irish mushroom pie Serves 4-6 20g Ballyhoura Mountain Mushrooms dried ceps 60g butter 3 tbsp olive oil 1kg mixed wild mushrooms, gently wiped clean and roughly chopped 1 fennel bulb, chopped 4 shallots, chopped 3 garlic cloves, crushed 2 tbsp fresh thyme leaves 2 tsp Ballyhoura Mountain Mushrooms umami powder Salt and black pepper 60ml white wine, dry sherry or vermouth 1 tbsp Dijon mustard 60g plain flour 160ml whole milk 160ml vegetable stock 1 tbsp Ballyhoura Mountain Mushrooms mushroom ketchup 200g Irish bloomy rind cheese, such as Cooleeney, rind removed, cubed 1 x 320g sheet of puff pastry, thawed if frozen 1 egg, beaten, for brushing To serve: Mixed leaves or green vegetables 1 Place the dried ceps in a bowl and cover with boiling water. Set aside for 20 minutes until rehydrated. 2 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. 3 Melt half of the butter with the oil in a pan over a medium-high heat. Working in batches to avoid crowding the pan, cook the mushrooms for 4-5 minutes until lightly
“We may be biased,” says Mark, “but our mushrooms are uniquely designed for flavour and provenance.” The industry has been quick to notice, and three of their products have won three-star Great Taste Awards. The brand continues to evolve, IP with a range of medicinal extracts and supplements TO P T recently launched. “We’re all about displacing make this imported products and providing provenance You can hroom the mus and confidence to customers; our products aren’t without mi and uma coming from a faceless manufacturer, but from ketchup d. e if preferr mushroom growers.” powder
golden. Transfer to a bowl and set aside. 4 Melt the remaining butter in the same pan over a medium-low heat. Cook the fennel, shallots, garlic, thyme and umami powder with a pinch of salt and plenty of black pepper for 6-8 minutes until softened. 5 Turn the heat to medium-high and add the wine, sherry or vermouth. Allow to bubble for 2-3 minutes until almost completely evaporated, scraping any sticky bits from the bottom using a wooden spoon. 6 Stir in the mustard and flour and stir for 2-3 minutes longer. 7 Drain the dried ceps, reserving the liquid. Add the liquid to the pan, then gradually whisk in the milk, stock and mushroom ketchup. Simmer until the sauce begins to thicken, then add the Cooleeney and stir until melted. 8 Chop the ceps and add to the sauce along with the sautéed mushrooms. Taste and add extra seasoning if desired, being aware that the stock, umami powder and mushroom ketchup are already salty. 9 Transfer the mixture into a 20cm square baking dish. 10 Roll out the pastry to fit your dish. Top the dish with the pastry and trim to a 2-3cm overhang. Tuck the overhang in, crimping the edges. Use the tip of a sharp knife to poke 1-2 holes in the top. Brush the pastry with the beaten egg. 11 Place the pie on a baking tray and bake for 30 minutes or until the pastry is a deep golden brown. Allow to sit for five minutes, then slice and serve with some mixed leaves or green vegetables. Per Serving 679kcals, 47.6g fat (15.9g saturated), 45.5g carbs (5.3g sugars), 19.8g protein, 4.3g fibre, 0.614g fibre
While their hard work continues, Mark and Lucy are happiest deep in the forest. “We are typically alone with nature and get to witness things many people don’t, whether it’s the seasons changing, squirrels picking acorns, or a deer fawn curled up under a bush.” To bring a little of this sylvan romance into your kitchen, try this rich and creamy wild mushroom pie. Just don’t disturb the faeries. www.easyfood.ie
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DAIRY-FREE MEALS NEW WAYS WITH SPECIAL DIETS Lamb chops with rosemary garlic olive oil mash
WAYS WITH
DAIRY-FREE MEALS
Serves 4 Add 4 tbsp olive oil to a small pan over a medium heat. Add 8 whole, peeled garlic cloves and cook gently for 2-3 minutes, until just beginning to sizzle around the edges. Turn the heat to low, stir to coat the garlic in the oil and cook gently for 20-30 minutes until soft and golden, stirring every few minutes. Remove the garlic cloves from the oil using a slotted spoon and allow the oil to cool. Place 900g peeled and chopped potatoes in a large saucepan and add enough cold water to cover by 3-4cm. Add 1 tsp salt and 2 sprigs of fresh rosemary.. Bring to a boil, then simmer for 12-15 minutes until tender when pierced with a knife. Remove and discard the rosemary sprigs. Reserve a little of of the cooking water, then drain the potatoes in a colander and return to the hot pan. Allow to steam dry for 30-40 seconds, then roughly mash. Add the garlic-infused oil and a splash of the cooking water and mash to your desired texture, adding a little extra of the water if needed. Season to taste. Meanwhile, heat 1 tbsp olive oil in a large pan over a high heat. Season 8 lamb chops and cook for 3-4 minutes per side or until cooked to your liking. Serve the lamb chops with the rosemary garlic olive oil mash and some green vegetables.
Slow-cooker Asian drumsticks Serves 4 Whisk together 4 tbsp hoisin sauce, 4 tbsp honey, 3 tbsp tomato ketchup, 2 tbsp soy sauce, 2 crushed garlic cloves and 1 tbsp sriracha hot sauce. Season 8 chicken drumsticks with 1 tbsp Chinese five-spice powder and some salt and pepper. Place the drumsticks in a slow cooker and cover with the hoisin mixture, then toss to coat. Cook on low for 4-6 hours until the chicken is cooked throughout and very tender when pierced with a knife. Transfer the drumsticks and sauce to a bowl and top with some chopped spring onions. Serve with rice.
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Dairy-free mushroom fettuccine alfredo Serves 6 Three hours before cooking, place 220g raw cashews in a bowl and cover with water. Set aside to soak. When ready to cook, bring a large pot of salted water to a boil and cook 320g fettuccine according to package instructions. Meanwhile, rinse and drain the cashews from soaking water and place in a high-powered blender with 250ml water and 1½ tbsp lemon juice. Blend until very smooth. Heat 1 tbsp olive oil in a large pan over a medium heat and cook 1 chopped onion for 4-5 minutes until softened. Add 3 sliced Portobello mushrooms and 220g chopped chestnut mushrooms and cook for 3-4 minutes, then add 4 crushed garlic cloves and some salt and pepper. Cook for 2-3 minutes longer, then add 120ml white wine and simmer for five minutes. Turn the heat to medium-low and stir in a handful of chopped fresh basil, the cashew cream and 150g fresh baby spinach. Slowly stir in 250ml vegetable stock and cook for 3-4 minutes. Add the fettuccine and toss to coat in the sauce. Season to taste and serve immediately.
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LOW FAT DIETS
make it healthy! special diets
NEW WAYS WITH SPECIAL DIETS
Mushroom Bolognese
Serves 6 Put 30g dried porcini mushrooms in a bowl and pour over 200ml boiling water. Set aside to soak. Heat 1 tbsp olive oil in a large non-stick pan over a medium-high heat. Add 500g chopped chestnut mushrooms and a pinch of salt and cook for 6-8 minutes until golden brown, stirring often. Transfer to a bowl and set aside. Heat another ½ tbsp olive oil in the same pan and add 2 chopped onions, 2 grated carrots and 2 chopped celery stalks. Cover and cook over a medium-low heat for 10 minutes until softened, stirring occasionally. Add 4 crushed garlic cloves, 1 tsp dried oregano, 1 tbsp balsamic vinegar, 30ml red wine and 2 tbsp tomato purée and cook for two minutes. Drain the porcini mushrooms, reserving the liquid. Chop the mushrooms and add to the sauce, along with the liquid. Return the chestnut mushrooms to the pan, add 2 x 400g tins of chopped tomatoes and bring to a simmer. Cook for 30 minutes until thickened. Stir through a handful of fresh basil and serve with spaghetti or tagliatelle.
Poached pesto chicken with spring vegetables Serves 2 Pour 1L chicken stock into a large saucepan and add 200ml white wine, 2 bay leaves, 2 quartered fennel bulbs, 2 thyme sprigs and ½ a lemon. Bring to the boil, then simmer for 3-4 minutes. Transfer the fennel to a plate and set aside. Halve 4 chicken fillets and gently lower into the stock. Poach over a medium-low heat for 15 minutes or until completely cooked throughout. Transfer to a plate, tent loosely with foil and set aside. Add 12 baby carrots and 200g baby corn to the stock and simmer for 3-4 minutes. Add 200g green beans and cook for one minute longer. Return the fennel to the stock and allow to warm through. Season with black pepper and salt, if needed. Divide the vegetables amongst four serving bowls, discarding the lemon and herbs. Top with the poached chicken and a dollop of fresh basil pesto, then ladle over a little stock and season generously with black pepper. Serve with crusty bread.
Salmon, prawn and pea fishcakes Serves 4 Place 700g peeled, chopped potatoes in a large pan, cover with water and add a pinch of salt. Bring to a boil, then simmer for 15 minutes or until tender. Drain well and allow to steam dry for 30-40 seconds, then mash the potatoes. Transfer to a large bowl and set aside to cool slightly. Add 50g chopped baby spinach, 150g thawed petits pois, 200g chopped raw prawns, the zest and juice of 1 lemon, 1 large beaten egg and a handful of snipped chives. Season with salt and pepper and stir to combine. Pour around 4-5cm of water into a large pan and place over a medium heat until just simmering. Add 250g fresh salmon fillets and poach for 6-8 minutes until just cooked through. Transfer to a plate and pat dry with kitchen paper, then flake into large pieces. Gently mix the flaked salmon into the potato, being careful not to break up the fish too much. Shape into eight patties and dust with plain flour. Heat 2 tbsp olive oil in a large pan over a medium-high heat. Cook the fishcakes for 4-5 minutes per side until golden brown and crisp. Serve two per person with salad and poached eggs, if desired. www.easyfood.ie
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WAYS WITH LOW-FAT MEALS
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GLUTEN FREE NEW WAYS WITH SPECIAL DIETS
Tomato basil chicken stew with cannellini beans Serves 4-6 Heat 1 tbsp olive oil in a large pot over a medium-high heat. Add 1 small chopped onion, 2 chopped carrots and 2 celery stalks. Cook for 6-8 minutes until the onion is softened, stirring occasionally. Add 4 crushed garlic cloves and cook for one minute longer. Add 2 x 400g tins of chopped tomatoes, 2 x 400g tins of whole plum tomatoes, 1 x 400g tin of cannellini beans, 400g shredded cooked chicken, 150g baby spinach, a bunch of roughly chopped fresh basil, a pinch of chilli flakes and some salt and black pepper. Stir to combine, crushing the plum tomatoes against the sides of the pan with the back of a wooden spoon. Bring to a boil, then turn the heat to medium-low and simmer for 10-12 minutes. Season to taste. Ladle into bowls and top with grated Parmesan.
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GLUTEN-FREE MEALS
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Gluten-free three-cheese macaroni Serves 4 Bring a large pot of salted water to a boil over a high heat and add 150g gluten-free macaroni or other short pasta. Cook according to the package instructions, then drain and rinse under cool water. Set aside. Melt 50g butter in a large pan over a medium-high heat. Add 4 tbsp gluten-free plain flour and stir for two minutes. Gradually add 480ml warmed whole milk and 2 tsp gluten-free Dijon mustard and whisk for 3-4 minutes. Turn the heat to medium-low and season to taste with salt and white pepper. Stir slowly and continuously for 5-6 minutes until the sauce has thickened enough to coat the back of a wooden spoon. Add 120g grated mature Cheddar, 100g grated Gruyère and 30g grated Parmesan (or vegetarian alternative) and stir until melted. Stir in the pasta. Serve as is or transfer to a baking dish and bake in an oven preheated to 180˚C/160˚C fan/gas mark 4 for 15-20 minutes until the top is golden and bubbling. Serve with a salad.
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Salmon fried rice Serves 4 Heat 1 tbsp vegetable or sesame oil in a large wok or pan over a medium-high heat. Season 3 salmon fillets with salt and pepper and cook for 3-4 minutes per side until just opaque. Transfer to a plate and set aside. Add another 1 tbsp vegetable or sesame oil to the same pan and stir-fry 1 chopped onion, 2 peeled and chopped carrots and 2 chopped heads of pak choi for 3-4 minutes until just beginning to soften. Add 2 crushed garlic cloves and 1 x peeled and grated 2cm piece of fresh ginger and cook for 30 seconds. Add 800g cooked long-grain white rice, and stir-fry for 3-4 minutes until heated through. Push the rice to one side of the pan. Add 2 beaten eggs to the space on the other side and cook for one minute until nearly set, stirring gently. Stir the eggs into the fried rice. Add the salmon and stir-fry for one minute. Remove from the heat and add 2 tbsp glutenfree tamari and the juice of 1 lemon. Scatter with 3 chopped spring onions and serve.
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All the know-how you need to develop your cooking skills and become an expert in the kitchen
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Pretty in pink DID YOU KNOW?
Rhubarb is easy for even beginner gardeners to grow, as it is extremely hardy and virtually impossible to kill!
TEST KITCHEN TIPS
The colour of the stalk is indicative of its flavour — the darker the red, the sweeter the rhubarb.
HISTORY BITES
The word ‘rhubarb’ comes from the Greek word Rha, an ancient name for the Volga River in Russia where rhubarb was widely grown, and the Latin word barbarum, which means non-Roman, foreign or strange. This became rheubarbarum and, later, rhubarb. For most of its history, rhubarb was consumed as a medicine, rather than a food, and was especially well-regarded as a common cure for constipation and stomach upsets.
REAP THE BENEFITS
Rhubarb contains significant levels of calcium, but in a form the body cannot easily absorb. The stalks do, however, provide healthy amounts of vitamins K and C, potassium and manganese, as well as other vitamins and minerals. Although naturally low in calories, rhubarb requires sweetening to some degree in order to become palatable for most people, and the added sugar means it’s best enjoyed in moderation.
Love lentils
DID YOU KNOW? Lentils are pulses or legumes, relatives of peas, chickpeas, beans and peanuts. There are hundreds of varieties of lentils, with as many as 50 or more cultivated for food around the world. They come in a range of colours, the most well-known of which are red, brown and green.
HISTORY BITES Lentils are the oldest pulse known to man and one of the earliest domesticated crops. Thought to have originated in the Near East or Mediterranean region, lentils have been a source of sustenance for our ancestors since prehistoric times. There
is evidence of ancient Egyptians, Romans and Hebrews eating lentils, and they are even mentioned several times in the Bible.
REAP THE BENEFITS Lentils are low in calories but high in both fibre and plant-based protein, and are known for keeping you full for a long time, making them useful for weight management. They’re also good for your heart, being rich in iron, folate, magnesium and polyphenols, and are thought to lower cholesterol and reduce your risk of heart disease.
"You, who dare insult lentil soup, sweetest of delicacies.” Aristophanes, an Athenian playwright
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from our kitchen to yours
Cooking with chocolate: DO'S AND DON’TS
DO pay attention to cacao percentages. They tell you how much of the chocolate is made from the cocoa bean (including the chocolate liquor and the cocoa butter). The rest can consist of anything from sugar and milk to flavourings and emulsifiers. Pro tip: Don’t try to make ganache with chocolate containing more than 60 percent cacao; the cream will separate from the chocolate. DO boost the chocolate flavour with espresso. Up the chocolatiness of your recipe by adding a shot of espresso or 1-2 teaspoonfuls of espresso powder. It brings out the chocolate flavour without adding a strong coffee taste. DON’T be afraid to use chocolate that looks like it’s covered in white dust. This ‘bloom’ is just cocoa butter that has collected on the surface when the chocolate grew too warm. It doesn’t affect the flavour of the chocolate, and it's still perfectly safe to eat. DON’T melt chocolate too quickly – it will burn and affect the flavour. The best way to melt chocolate is in a heatproof bowl set over a pan of gently simmering water, ensuring the bottom of the bowl isn’t touching the water. You can also do it in the microwave in 30-second increments, stirring after each 30 seconds.
What is tempering? Tempering is a process used when making decorative chocolate shapes or moulded chocolate,
"Anything is good if it’s made of chocolate.”
like our Easter eggs on p.100. It gives a sharp, crisp "snap" and a glossy finish, as well as helping the chocolate keep for longer.
Jo Brand
Reducing food waste If you’ve read our butcher’s advice on cutting down on wasted meat, you might be ready to reduce kitchen waste across the rest of your shopping list, too! • To avoid buying more food than you need, make smaller trips to the shops every few days rather than doing a bulk shop once a week. • Shop in your fridge first! Cook or eat what you already have at home before buying more. Aim to use up as much as possible before making your next trip to the shop. • Keep a running tally of what you need to pick
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up as it runs out. A blackboard in the kitchen or a shopping list stuck on the fridge is a handy way of doing this. • Store food correctly once you bring it home to give it as long a life as possible. • Store leftovers in the fridge and immediately plan a way to use them in a meal over the next two days. If there’s a plan in place, it’s easier to make sure the food gets eaten. • Try designating one dinner each week as a “eat-it-up” meal. Instead of cooking a new meal from scratch, combine leftovers with storecupboard and fridge items. • Turn wilted or over-ripe fruits and vegetables into smoothies, juices or soups. • Make friends with your freezer. Freezing food is one of the easiest ways to preserve it, and there are loads of foods that freeze well. • Exercise common sense when it comes to expiration dates. Eggs are often perfectly safe
to eat long past their use-by dates; to check, gently lower into a bowl or jug of water. If the egg rests fully on the bottom, it’s very fresh. If it stands on its end, it’s safe to eat but should be consumed within a day or two. Eggs that float have gone off and can be added to the compost bin. • Milk will taste sour and unpleasant long before it will do you any harm. Milk that has gone sour can be used in place of buttermilk when making scones or soda bread — any excuse to get baking! • Used coffee grounds are rich in nitrogen and make excellent fertiliser for your garden. • Get smart with scraps. Vegetable stems and stalks can be sautéed and added to plenty of bakes, pies and stir-fries. You can also make your own unique pestos using broccoli stalks, over-ripe tomatoes, carrot tops, wilted spinach or herbs that you know you won’t use. Easy Food 125
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TEST KITCHEN TIP 1
TEST KITCHEN TIP 2
Few of us have a whole lot of time right before dinner each night for prep, so grab time
Not every meal has to be prepped from scratch
throughout your day to sneak some in. This
every time. Take advantage of already prepared
could mean chopping vegetables as the kids
fresh foods: pre-washed lettuce for salads or pre-
eat breakfast in the morning, boiling eggs while
made pastry for pies. Even pre-chopped onion,
waiting for your lunch to heat in the microwave, or
shredded carrots and chopped frozen herbs can be
taking 10 minutes before bed to marinate meat or
lifesavers on weekdays after work.
get beans or rice soaking for the next day.
TEST KITCHEN TIP 4
TEST KITCHEN TIP 5 Try learn a new skill. It’s always fun to learn something new or get better at something you
Tinned beans and lentils can make a quick and
find tricky. You can see your progress and really
nutritious additions to soups, stews and salads.
impress yourself and your family! Perhaps you
Lentils and beans can be used as great protein
haven't mastered making your own scones or have
sources in main meals, too; flip to p.110 to check
always wanted to try make pasta from scratch? It's
out our five ways with lentils.
nice to set a cooking goal for each month and you will be amazed at how much you can expand your cooking repertoire.
TEST KITCHEN TIP 7
TEST KITCHEN TIP 8
Nuts, seeds, fish, soy, olives and avocado are all
Keep a list of your long-life ingredients (such
very healthy options to add to your everyday diet
as frozen, tinned or dried goods) that can be
because they include the essential fatty acids as
combined in any number of ways to create
well as other good nutrients for the body.
interesting dishes. This way, you know what you have at a quick glance and can just shop for the fresh ingredients needed to create your meals.
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TEST KITCHEN TIP 3
from our kitchen to yours
If you prefer to use your own homemade pastry, don't be afraid to make a double batch and freeze the remaining dough. Remove from the freezer a few hours before use and keep on rollin'!
TEST KITCHEN TIP 6
If you want a fudgy brownie, insert a skewer into the brownie when it is almost finished cooking — you want a little bit of ‘goo’ to come out. The heat of the tin will finish the cooking and leave you with a deliciously fudgy brownie.
Ingredients explained What is horseradish?
Horseradish is the large, white root of the horseradish plant, related to the mustard and wasabi plants.
What does it taste like?
TEST KITCHEN TIP 9
To avoid soggy bottoms when baking pies, blind baking is the way to go. Line your tart tin or pie dish with the pastry. Add a piece of parchment to the centre and fill with baking beans or dried rice to weigh down the pastry. Bake for 10 minutes or so before removing the parchment and beans. Bake for a further 5-10 minutes. This will give you a sturdy base before you add a wet filling.
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Horseradish packs a pungent punch similar to those you get from wasabi and mustard.
Is prepared horseradish the same as horseradish sauce? Both can be purchased in jars, but they are different ingredients. Prepared horseradish is made with grated horseradish root, vinegar, and salt. Horseradish sauce combines prepared horseradish with cream, sour cream or mayonnaise, which makes it milder and creamier.
How can I use horseradish?
Horseradish sauce is often served as a condiment for steak or roast beef, and also works well with oily fish like mackerel, tuna and salmon. It’s often used in Eastern European cuisine and matched with beetroot, oily fish and potatoes. Try adding a little horseradish sauce to mayonnaise for use in sandwiches or potato salads, or stirring some into homemade Marie Rose sauce for a little kick. Prepared horseradish is also a key ingredient in a Bloody Mary cocktail.
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The upper crust Make sure every sandwich is a truly great one with these top tips.
Spread matters. Butter and mayonnaise are common sandwich inclusions for good reason: not only do they add flavour and mouthfeel, but they also provide a barrier that will stop the fillings making the bread soggy. Be sure to spread right to the edges of the bread for best results. Bread matters. Make sure you’re using
the right bread for the filling. Thick countrystyle breads work well with simple farm-style sandwiches, such as ham, lettuce, onion and tomato; soft, squishable fillings like tuna will end up being squeezed out of tougher breads like baguettes. Heartier sandwiches need more support — think barbecue pulled pork and slaw, or meatballs with tomato sauce and Mozzarella
— so go with a firm bun or roll that won’t let your filling escape.
for sandwiches, too. A chicken sandwich without salt and black pepper is a sad affair.
The build matters. If you’re eating your
Knives matter. Use a proper serrated bread knife to cut your slices of bread. To cut a finished sandwich, avoid butchering it by using a properly sharpened chef’s knife and avoiding any harsh sawing motions.
sandwich straight away, this isn't as important, but if it’s going to need to keep for a while then make sure wetter ingredients such as tomatoes and cucumber aren’t placed right against the bread.
Crunch matters. Everyone knows nothing makes a sandwich really pleasurable than crunchy fillings. Make sure yours has crisp lettuce, fresh veggies, crunchy coleslaw or even some crisps.
Size matters. You should be able to get all the ingredients into your mouth in one bite, otherwise you may end up eating it with a knife and fork — which surely is beside the point.
Temperature matters. Serve toasted sandwiches on hot plates for the best possible meal experience. You're worth it!
Seasoning matters. Salt and pepper aren’t just for cooking — they also do wonders
How to build a perfect salad • Start with greens. Spinach, kale, shredded cabbage, watercress, rocket or your favourite type of lettuce, or go with a mixture. Remember, the darker the leaf, the better the health benefits. • Add colour and crunch. The most interesting salads have a variety of textures, so prep your vegetables a few different ways: grate carrots, slice onions, chop cucumber and cut cherry tomatoes in half. • Pick a protein. Think roast chicken, turkey, ham, bacon, pulled pork, mackerel, tuna, boiled eggs, crumbled Feta, torn Mozzarella, tofu, falafels… the list is endless. • Bulk it up. Foods like beans, lentils, peas, potatoes, pasta, couscous, quinoa, croutons, pearl barley, bulghur wheat or spelt berries can add substance and keep you full for longer. • Add interest. More unusual extras like avocado, 128 Easy Food
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toasted nuts, seeds, coconut flakes, olives, sundried tomatoes, pickled gherkins or sauerkraut can make a good salad great, while fresh herbs add almost unrivalled sense of freshness. • Choose balance. Match crunchy with soft, acid with fat, spicy with creamy. • Best dressed. Not only is it cheaper and healthier to make your own dressing, but it’ll taste better, too. • Totally toss it. After going through all the effort to build your salad, don't ruin it by dumping the dressing straight on top. Gently yet thoroughly toss your salad with the dressing for an evenly coated dish that packs flavour in each bite.
TOP TIP
The ratio for a classic vinaigrette is three parts oil (try extra-virgin olive, cold-pressed rapeseed, avocado or walnut oil for the healthiest fats) to one part acid (think lemon juice, red wine vinegar or apple cider vinegar). Whisk or shake together, then season to taste and add any extras you like such as mustard, herbs, spices or honey. APRIL 2020
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IN THE NEXT ISSUE...
BRING SOME SUNSHINE INTO THE KITCHEN WITH THE MAY ISSUE OF EASY FOOD!
With a special recipe feature from…. Derval O’Rourke
While not starting out life as a chef, three-time Olympian, mum-of-two and co-founder of healthy lifestyle platform Derval.ie, Derval O’Rourke is a whiz in the kitchen and knows a thing or two about nutrition! Derval is the author of two cookbooks: Food for the Fast Lane and The Fit Foodie. She creates recipes that can be replicated in any household using easy-to-find ingredients, making it effortless to keep nutritious and delicious meals on the table. Derval will also share expert advice on how you or your family can stay healthy and active from the home.
ON SALTEH APRIL 28
INSIDE...
ish strawberries > Fresh ways with Ir ers > 5-ingredient dinn sta recipes > Quick and easy pa meals > Immunity-boosting ideas > Special breakfast eringue ideas > Show-stopping m
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Feeling saucy Master this classic sauce with ease using our simple instructions
Béchamel sauce Makes about 600ml 600ml milk 80g butter 80g plain flour Salt and white pepper Fresh nutmeg, grated (optional) 1 Gently heat the milk in a saucepan or in the microwave until warm to the touch. Set aside. 2 Melt the butter in a small, heavy saucepan over a medium heat; do not let it brown. 3 Add the flour all in one go and quickly stir it into the butter using a wooden spoon. 4 Turn the heat to medium-low and keep stirring the flour and butter mixture for 5-6 minutes; it should dry out slightly and turn lightly golden. 5 Pour in a few tablespoons of the warm milk and stir vigorously to loosen the flour mixture. 6 Swap the wooden spoon for a whisk. Gradually add the remaining milk while whisking constantly. Keep whisking until the mixture is smooth. 7 Cook for 3-4 minutes until you have a thick, creamy sauce. To test if it’s thick enough, dip the wooden spoon into the béchamel and then draw a finger through the back of the spoon; the sauce should come away cleanly, leaving a distinct line. 8 Season with salt and white pepper. If you like, add a tiny grating of fresh nutmeg. 9 Use the sauce as is, or stir in some grated Gruyère and allow to melt to form a Mornay sauce.
Use béchamel for… Béchamel is best known as the white sauce in lasagne, but can also be used to make a classic parsley sauce for bacon and cabbage, or in gratins, fish or chicken pies, seafood chowders, pasta bakes, croque Monsieur sandwiches, or as the base sauce for a pizza bianca, or ‘white' pizza. Melting in grated cheese makes an ideal sauce for mac 'n' cheese; try a mixture of Cheddar, Gruyère and Parmesan. Storage: Leftover béchamel can be stored in an airtight container in the fridge for up to five days. Reheat on the hob over a very low heat.
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TOP TIP
Use stock instead o f milk in this rec ipe to form velouté, a a no classic Fre ther of the nc sauces”. T h “mother his is a g reat low-fat sa uce for p asta dishes or pie filling s.
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PAN-FRIED PERFECTION PERFECTION www.lidl.ie FOR FULL DETAILS & lots more!
Inismara SALMON DARNES 240g | 1Kg = 15.63
ONLY
3
€ These products are planned carefully to ensure full availability. Despite this however, they may sell out quicker than expected. Prices correct at time of print. See in-store for latest offers. Photography shows serving suggestions & are demonstrative only. All offers apply to the Republic of Ireland only.
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