Easy Food May/June 2020 Issue 148

TRIED & TESTED RECIPES FROM IRELAND’S TEST KITCHEN EASY FOOD ISSUE 148 • SEASONAL IRISH STRAWBERRIES • NEW WAYS WITH PASTA • IMMUNITY-BOOSTING MEALS • WEEKNIGHT DINNERS • DEEP CLEANING YOUR KITCHEN • BAKING WITH BANANAS • HOW TO SAVE MONEY AT THE BUTCHER'S SHOP •

A N I W Q BB H€ WORT

500!

SIMPLE SUMMER COOKING IRISH STRAWBERRY DESSERTS WEEKEND DINNER IDEAS

DEEP CLEAN YOUR KITCHEN

GROW YOUR OWN

ROI 34.50 EF148_001_Cover.indd 1

AUS $8.50 MAY/JUNE 2020 UK £4.30

MAY/JUNE 2020

R 44.90 (incl. VAT)

PRODUCE & HERBS

white chocolate & strawberry ice cream cookie sandwiches, p.73

SPECIAL RECIPE FEATURE

D ER VA L O 'R O U RK E

Olympian, mum an cook, Derval shar d avid es and tips for healt recipes hy eating and living at ho me

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EF148_ADS.indd EF141_ADVERTS.indd EF144_ADS.indd 146 ads.indd 106 228 81

30/04/2020 12/07/2019 10:55 12:01 05/12/2019 16:55 20/02/2020 16:39

Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Brownie mousse sundae, p.100

EDITORIAL TEAM Deputy Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Spiced chicken ginger noodle soup, p.111 Elsje du Toit elsje@zahramediagroup.com fave recipe: PIstachio macarons, p.62 Contributors Michael Fleming and Heather Brady.

DESIGN Rory Maguire 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: Mac ‘n’ cheese croquettes, p.85 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 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

Hello & happy summer!

Caroline Gray

This has been an unusual few months for everyone: we’ve all been spending more time than ever at home, with the kitchen as a natural gathering point for nourishment, entertainment and well-being.

If you’re like us, you may have picked up a new cooking skill or expanded your recipe repertoire: after years of talk, I’ve finally starting making my own sourdough at home (flour supply permitting) with an awful lot of virtual coaching from Easy Food ‘s resident bread expert, Síomha. Already an adventurous cook, Deputy Editor Jocelyn has made a point of tackling even more new dishes, from roasting a whole duck to jointing a wild rabbit, and — in doing her part to support small producers — has turned to online food and drink orders from these local suppliers; check out p.118 for a list of producers who are offering these services. Food Stylist Shannon has continued baking up a storm while also testing some of the latest food fads… check out the Easy Food Instagram page to see her take on the trendy Cloud Coffee and her homemade version of a certain famous peri-peri spatchcock chicken.

We know this has been a time to lean on comfort food favourites, while also making the most of limited ingredients to create new dishes. Check out our feature on new ways with pasta, p.78, and a week’s worth of dinner ideas using kitchen staples, p.66.

It’s also been the perfect opportunity to revisit our cookbook shelves; flip to p.14 for the books that Team Easy Food has dusted off during our quarantine cooking.

Whether out of necessity or as a feel-good hobby, growing your own produce and herbs is the ideal activity at this time of year. Photographer Sophie is walking us through how to start your own patch at home from p.42.

There’s no better time to lean into the comforts of the kitchen, and we’re sure this issue of Easy Food will offer plenty of ideas to stay nourished, both in body and mind. Also, if you’re after a bit of a (safe!) socialising, check out our growing social media communities; it’s the perfect place to share recipe ideas, food news and photos of all the kitchen trials and triumphs from home!

Happy cooking!

Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253

The July-August issue is on sale July 3rd!

Magazines Ireland Publisher of theYear 2018/2015/2012 Magazines Ireland Annual of the Year 2013 JAMs Best Foodie Read 2013 Printed in the UK

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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May/June

CONTENTS

REGULARS 08 YOUR SAY Your comments, photos and questions

12 FOOD BITES News, products and cookbooks from the wonderful world of food

SWEET THINGS 50 GO BANANAS! These sweet treats using bananas are so simple to make at home

54 MAKE ROOM FOR MACARONS Food Stylist Shannon Peare brings a touch of French elegance to our kitchens

WHAT’S FOR DINNER? 66 WEEKLY MENU PLANNER Keep it simple, keep it quick with our whole week’s worth of family meals

Strawberry, balsamic and goat’s cheese pizza

P.33

P.52

Banana and coconut cobbler

Zesty chicken stir-fry

P.74

78 PASTA PERFECTION Turn this storecupboard staple into a satisfying supper in minutes

86 FROM THE BUTCHER’S BLOCK Local butcher Michael Fleming explains the advantages of planning your shop

4 Easy Food

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COOKING FOR FUN

KIDS’ KITCHEN

90 CHALLENGE YOURSELF

105 SPRING FLAVOURS

This homemade focaccia is the perfect

These so-simple pastry twists make

accompaniment to any Italian meal

the perfect sweet snack

98 BE YOUR OWN BARTENDER Enjoy cocktail hour in the comfort of your own kitchen with these fun recipes

100 TREAT YOURSELF The best time to indulge in this outrageous chocolate brownie mousse sundae? Right now...

MAKE IT HEALTHY! 108 FIGHTING FIT Feel your best by incorporating these immunity-boosting foods into your everyday diet

118 EAT IRELAND Deputy Editor Jocelyn Doyle explores how you can support Irish producers without leaving home

Brownie mousse sundae

P.69

Puff pastry croque Madames

120 HEALTHY WAYS WITH TINNED FOODS

P.100

New recipes for tinned tomatoes, fish and beans

FROM OUR KITCHEN TO YOURS

P.115

123 All the knowledge you need to become

Sweet potato and turmeric falafel

From The Cover

an expert in the kitchen

Superhero shot

P.112

P.30

P.102

KEEP IT CLEAN, KIDS

This month’s Home Ec expert explains why hygiene is two-thirds of health

STRAWBERRY FIELDS

Nothing announces the start of summer like ripe Irish strawberries

P.192

DINNER PARTYESQUE

P.42

Guests or no guests, treat yourself to a meal worthy of company

Now’s the time to get growing! Here’s our guide to what you can plant this month.

P.18

READY, SET, GROW!

www.easyfood.ie

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HEALTHY EATS WITH DERVAL

Olympian Derval O’Rourke shares her recipes and tips for staying fit and well-fed at home

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.

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RECIPE INDEX v

€ MEAT •

LF DF GF

Creamy pasta salad

68

•

Puff pastry croque Madames

69

•

Two-ingredient pulled ham

86

•

•

•

•

Slow-roast hoisin pork shoulder with radish & cucumber salad

93

•

•

•

•

Sausage and butter bean rigatoni

122

•

x

•

•

• •

•

• •

FISH AND SEAFOOD

v

€

BAKED GOODS Pineapple and coconut muffins

21

•

•

•

•

Banana nut scones with maple butter glaze

53

•

•

•

•

•

•

Vanilla macarons

57

•

•

•

•

Lemon macarons

58

•

•

•

•

Raspberry macarons

59

•

•

•

•

Coconut and passion fruit macarons

60

•

•

•

•

Hazelnut chocolate macarons

61

•

•

•

•

Pistachio macarons

62

•

Salmon pitta pizzas

72

•

•

•

•

Smoked salmon carbonara

80

•

•

Homemade garlic and rosemary focaccia

91

•

•

•

•

•

Pasta Caesar salad

84

•

•

Pastry twists

106

•

•

•

•

Irish fish, pea and potato chowder

119

•

Tomato and olive baked fish

120

•

Tinned tuna linguine

121

•

Strawberry hazelnut marshmallow pizza

34

•

•

Strawberry mascarpone tart

40

•

•

•

Banana and coconut cobbler

52

•

•

•

COVER: White chocolate and strawberry ice cream sandwiches

73

•

•

•

Summer fruit tartlets

75

•

•

•

Brownie mousse sundae

100

•

•

•

Fizzy strawberry lemonade

36

•

•

•

Bloody Mary

98

•

Mackerel fishcakes Salmon and goat's cheese omelette

121 121

•

•

•

•

•

• •

•

•

• •

•

•

•

•

•

•

•

POULTRY Oaty chicken strips

25

•

Spicy harissa chicken traybake

70

•

Zesty chicken stir-fry

74

•

Chicken with lemon, capers and thyme

94

•

Spiced chicken ginger noodle soup

111

•

Healthy chicken curry

120

•

One-pan chicken with beans and greens

122

•

•

•

•

• •

• •

• •

•

•

• • •

•

•

•

•

•

•

Spinach and Feta frittata

24

•

•

•

•

Strawberry summer salad

27

•

•

•

Crunchy broccoli and Mozzarella salad

28

•

•

•

Strawberry, balsamic and goat's cheese pizza

33

•

•

•

Strawberry clementine salad

39

•

•

•

Cinnamon banana chips

51

•

•

•

Caramelised onion and goat's cheese quiche

67

•

•

•

•

Spiced carrot and orange soup with cheesy toasts

71

•

•

Thai pesto pasta

81

•

Cheesy pasta bake

83

•

•

•

•

Mac 'n' cheese croquettes

85

•

•

•

•

Salad of roast carrots, apple & lentils with chilli & preserved lemon

97

•

One-pan Mediterranean broccoli and barley

113

•

Sweet potato and turmeric falafel

115

•

Dark chocolate blueberry bites

116

•

Minestrone

120

•

Easy bean chilli

122

•

French toast

130

•

6 Easy Food

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DESSERTS

DRINKS

•

• •

•

•

•

•

•

•

Whiskey sour

99

•

•

•

•

•

•

•

•

Bellini

99

•

•

•

•

•

•

•

•

Superhero shot

112

•

•

•

•

•

37

•

•

•

SAUCES 23

•

•

VEGETARIAN Cacao and hazelnut balls

x

LF DF GF

• •

•

•

•

•

•

•

•

•

•

•

•

Strawberry and vanilla jam

•

•

•

•

•

• •

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

• •

•

• •

•

• • •

•

€

Budget-friendly

T

Freezable

J

Kid-friendly

x

Dairy-free

v

Vegetarian

LF

Low saturated fat

DF

Diabetes-friendly

GF

Gluten-free

MAY/JUNE 2020

30/04/2020 11:12

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

STAY ENTERTAINED

We’re all looking for ways to keep busy, have fun around the house and — most importantly — create delicious things to eat and drink. Entertain the kids for an hour or so with our easy pastry twists, p.106, and treat yourself to a spot of summer indulgence with our over-the-top brownie sundae, p.100. If you’re missing the odd cocktail, turn to p.98, where we show you how to use kitchen staples in order to become your own bartender!

Pastry twists p.106

Brownie mousse sundae p.100

STAY WELL-FED, EVERYDAY Many of us are cooking even more than usual, so we’ve included plenty of ideas to keep that weekly meal plan interesting. Our week-long menu starts from p.66 (and yes, it includes dessert!). We’ve got some fresh new ways to use all that pasta, from p.78, and clever recipes using tinned tomatoes, fish and beans, from p.120. If you’re being smart and doing just one trip to the shops every week, turn to p.86, where our local butcher shares his best advice for this kind of shopping.

Bloody Mary p.98

STAY HEALTHY

Three-time Olympian Derval O’Rourke is sharing some of her best advice for staying fit and healthy, including some fantastic recipes from her cookbooks. Elsewhere, we’ve got some simply stunning new ways to use Irish strawberries — one of our absolute favourite seasonal treats of the year — from p.30, and have been creating some gorgeous recipes designed to give your immune system a bit of a boost, from p.108. For that feel-good potassium hit, flip to p.50 for tasty banana recipes.

Strawberry balsamic pizza p.33

Sweet potato and turmeric falafel p.115

Banana nut scones with maple butter glaze p.53

STAY LEARNING

This is as good a time as any to learn some new skills. Interested in growing some of your own fruits, veggies or fresh herbs? Head to p.42 to learn about what can be planted out this month and how best to tend your garden. Feeling a little bit fancy? Flip to p.54, where Shannon has been making the most beautiful macarons; we suggest adding a pot of strong coffee and pretending you’re in a French café. If you’ve been dabbling with yeast breads, our garlic and rosemary focaccia on p.90 might be exactly what you’re looking for; and, if you have yet to master the art of perfect French toast, turn to p.130 for our step-by-step guide — whether you like it savoury or sweet!

Vanilla macarons p.57 www.easyfood.ie

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French toast p.130

Zesty chicken stir-fry p.74

Garlic and rosemary focaccia p.90

Thai pesto pasta p.81

Two-ingredient pulled ham p.86 Easy Food 7

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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!

"I’m delighted… I was feeling withdrawal symptoms this morning. I happened to mention to my husband, “Have you seen the April issue of Easy Food magazine in SuperValu?”

I thought maybe you might hold off and combine April and May due to the pandemic. At the same time, I know how prepared and professional all of you are at Easy Food and wouldn’t let us down. I was relieved when I saw this post!

My hubby will bring it home to me tomorrow. I have never been so excited!" – Nicola

"Sounds delicious!"

Sandra Duke

"Lovely, I’ve saved it."

Andrew Petrie

WE’VE GOT M@IL! "I think, like most people, I’ve been craving comfort food, so I tried your cowboy chilli recipe today. It was insanely delicious. I used the roots of some very big spring onions rather than onions, chillies I froze months ago and Trouble Brewing’s Dark Arts Porter so it was a brilliant way to use up ingredients we already had. I also made your chocolate stout brownies last week. I’ve been using the same brownie recipe that everyone raves about for years, but yours is better. (My husband says it’s as good, but different!) I ate most of the tray of brownies in four days (more comfort eating) and they were as moist and chewy on day four as they were fresh out of the oven.

It’s my new go-to brownie recipe.Thanks for the brilliant recipes and stay safe!"

– Jane

8 Easy Food

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“Hi guys! My grandsons Jamie (7) and Kylle (5) Dunne from Co. Cork were keeping themselves busy by making cookies during the lockdown. Their mum Leeann helped them, and I think they did great work!

Bakers of the future — so topical!" – Janet Kelly

MAY/JUNE 2020

29/04/2020 16:28

letters and comments

EXCITED ABOUT THE NEW ISSUE “There's no better way to enjoy a cuppa tea!”

– @inmykitchen_sw

“Perfect isolation situation!”

– @rachel4domesticgoddess

What you’ve been cooking

“Love an old classic! Sponge cake with strawberries and cream.”

– @a_nifhraincin

“Dromoland Castle’s brown bread. This bread’s moisture is much better than the other! I was a little worried initially because the mix was quite runny but it turned out very well. I added wheat germ, buckwheat, poppy seeds and flax seeds.”

– @lemondrizzzlee Psst – Find the recipe for this on easyfood.ie!

Meet the Taste Team Emma O'Kennedy says, “I live in Co. Dublin with my husband Steven and our three children. I am the Girls Coordinator with Balbriggan Rugby Club. I love cooking, baking and reading recipe books. Chicken and vegetables are my favourite foods to cook with.”

Lizzie Molloy says, “I'm a passionate home

Edel Walsh is an obvious believer in getting organised before she cooks — look at this this lovely layout!

Lizzie Molloy enjoyed trying out our puff pastry croque madames as part of this issue’s Taste Team — flip to p.69 for the recipe!

If you’d like to become a member of the Taste Team, send in your contact details to Jocelyn at jdoyle@zahramediagroup.com.

www.easyfood.ie

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cook who likes to experiment, cook what I can from scratch and find creative ways to use up leftovers — much to the annoyance of our dog, Rosie! My husband Dermot and children Alice (aged nine), Sophia (seven) and Joseph (five) all love to get involved cooking family dinners, anything from traditional Sunday roasts to fiery curries. When I’m not busy doing the school runs, you'll find me walking the beautiful Salthill prom.”

Edel Walsh says, “I’m a Mammy to three children under seven, so it’s a house of five with my husband and myself. I’m a home economics teacher and I also run a children’s cookery school in Swords, Dublin.”

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JOIN OUR COOKBOOK CLUB!

The Easy Food Cookbook Club is the perfect place to swap recipe ideas and share photos of your kitchen trials and triumphs! Find us on Facebook @easyfoodcookbookclub

Corina Bolger tried this easy buttermilk batch bread recipe.

Irene Doyle will be making these coconut and lime bars again once everything turns back to normal.

Emma Cavanagh shares a tip after cooking the simple beetroot soup from our April issue.

Rachel Kelly tried a recipe from an Easy Food issue that’s more than a decade old!

Even though she had to spend her birthday at home during the lockdown, Aimee Aver Green still had a very Easy Food celebration!

reader REVIEW: samuel groves baking set I have been using the Samuel Groves Mermaid Companion Trio Pan, Dish and Sheet in my kitchen over the last number of days. When I initially saw the size of these baking pans, I did wonder what use I would have for them, but they are a surprisingly beneficially addition to my cookware as they are small baking and roasting dishes. This makes them ideal for cooking side dishes such as roasted vegetables, garlic mushrooms, roast potatoes or potato dauphinoise.

These dishes can also be transferred from hob to oven, a feature I find very appealing when buying kitchenware.

When it comes to baking, they are good for cooking small batches; many people like to prepare and freeze cookies and scones so they can just bake three or

For a chance to win a set, flip to p.17!

four at one time. The Mermaid pans are perfect for this.

When it comes to cleaning the Mermaid dishes and sheet, they wash very well. They're not suitable for the dishwasher, so don't be tempted to throw them in with everything else!

Having cooked garlic mushrooms on one of them, I was convinced that the stuckon crumbs would need to be scraped away but they didn't. A little soaking in hot soapy water made washing a quick, easy process. Overall, I think dishes of this size are ideal for a small kitchen, where cooking is for one or two people.

– Nicola Naessens simplyhomemadeblog.com Samuel Groves Mermain Companion Trio Pan, Dish & Sheet www.samuelgroves.com; €69/£59.87

March

competition winners 1 x DINNER FOR TWO AT MONART SPA

Contact us

Laura Gannon Kilbride

1 x MEAL FOR TWO AT HOOKED IN BARNA Adele Gilmartin

1 x YEAR'S SUBSCRIPTION TO IRISH SOCKSCIETY

Easy Food Magazine @easyfoodmag easyfoodmag

Patrick Kinsella 10 Easy Food

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MAY/JUNE 2020

29/04/2020 16:28

products

SIPPIN’

Summer is here, which means it’s time for hydrating... and sipping away on your favourite drinks! These products are sure to get you in the mood for a fabulous summer.

J by Jasper Conran crystal gin glasses (set of 2) www.debenhams.ie €28/£24.45

Jumbo cocktail shaker set www.homesense.ie €4.99/£4.35

Cooling element as cherry www.flyingtiger.com €1/£1

KitchenCraft BarCraft gin tumblers (set of 2) www.littlewoodsireland.ie €22.99/£20.10 Drink dispenser with spigot www.flyingtiger.com €20/£12

Personalised wine glass – Wine Not? www.gettingpersonal.co.uk €11.45/£9.99

Set of 2 Geo Tumbler Glasses in Gold www.cuckooland.com €32.05/£28

Galway Living Clarity tall carafe www.debenhams.ie €59.95/£52.35

Creative Tops Cheers metallic gold Stemless wine glasses (set of 4) www.littlewoodsireland.ie €42.99/£37.55

Sir Madam Elemental cocktail set www.amara.com €143/£125 www.easyfood.ie

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Easy Food 11

30/04/2020 10:49

FOOD BITES 2020 Food Festival Update The lockdown brings all kinds of challenges and changes. If you were wondering what’s going to happen to all the food festivals, have a look:

Tralee Food Festival Although it’s not cancelled, it’s still uncertain when the Tralee Food Festival will take place. “The Food Festival will happen, but only when the time is right,” the organisers said in a statement. “We are not cancelling our festival; we are just putting our plans ‘on ice’. When the guidelines form the Government permits, then, whenever that may be in 2020, we will host the Tralee Food Festival.”

Visit their Facebook page for more information @TraleeFoodFestival

Burren Slow Food Festival, Co. Clare The Burren Slow Food Festival is hoping to take place later in the year. If you would like to support the producers in the Burren area, you can order a basket of artisan food products from www.burrensmokehouse.com. You even have the chance to win one of these baskets — flip to p.17 for more details.

For updates and information, visit their Facebook page @SlowFoodClare

Bloom in the Park, Dublin Riverfest Limerick “Due to the nature of Riverfest, in which large numbers gather in Limerick city centre to celebrate and enjoy themselves, Limerick City and County Council organisers have recommended that it now be postponed. A date for a re-scheduled Riverfest for later in the year will be announced in due course and is dependent on the ongoing COVID-19 situation.”

For more information, visit their homepage at www.limerick.ie/riverfest.

Seafest, Cork The organisers of Seafest in Cork have decided to cancel this year’s National Marine Festival due to COVID-19. They are already planning next year’s SeaFest.

For more information, go to www.seafest.ie/en.

12 Easy Food

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"It is with deep regret that Bord Bia announces the cancellation of Bloom 2020 scheduled to take place in Phoenix Park, Dublin. Bord Bia will be here as a resource with tips on planting and gardening at home for everyone, from the complete novice to the many loyal Bloom attendees who feed their passion for gardening at the festival each year.”

For more information, visit www.bordbiabloom.com.

Limerick Garden Festival “We hope you are enjoying your garden this Spring. Its unfortunately looking unlikely that we’ll be able to hold our festival in June – but we are keeping planning for later in the year and will keep you updated here. Stay safe and healthy, gardeners!”

For more information, visit their Facebook page @LimerickGardenFestival

Irish Game Fair and Fine Food Festival, Co. Antrim “As a result of the coronavirus pandemic the Irish Game Fair at Shanes Castle, Co. Antrim will now be held on 29th and 30th August 2020.”

For more information, visit their Facebook page @GreatGameFairsofIreland

Body and Soul, Ballinlough, Co. Westmeath “This is a challenging time for everyone, including the Body&Soul family, and i am heartbroken to confirm that Body&Soul 2020 cannot go ahead due to updated COVID-19 restrictions guidelines that were issued by the government this afternoon which states that all large scale gatherings are banned up to the end of August 2020.”

For more information, go to bodyandsoul.ie.

MAY/JUNE 2020

29/04/2020 16:25

news

Three Irish chefs announced as Producers’ Champions Three cookbook writers and ambassadors of quality Irish food – both home and abroad – have been announced as the Blas na hÉireann 2020 Producers’ Champions of the year.

Darina Allen, Rory O’Connell and Rachel Allen are joining past Producers’ Champions and heroes of the Irish food industry who are voted for by Irish food producers when asked who they feel is doing the most to support Irish food both at home and abroad.

The Blas na hÉireann 2020 Producers’ Champions of the year is often dubbed the ‘Oscars’ of Irish food and is the largest food awards on the island, open to all 32 counties.

“I know I speak for Rory and Rachel when I say we are thrilled to be announced as Blas na hÉireann 2020 Producers’ Champions of the year,” said Darina. There was a very clear theme from this year’s survey that reflected an appreciated of the late Mrs. Allen’s legacy at Ballymoloe and of Rory, Darina and Rachel, in their individual and collective roles, continuing that legacy as innovators, constant supporters of the best Irish ingredients and producers, and educators of the next generation of cooks and growers.

CLICK & COLLECT With more demand than ever for food and kitchen products, the usually-reserved-forwholesale Pallas Foods have opened their online food shop to the public and are now operating a click-and-collect service. They have collection outlets in Dublin, Cork, Limerick and Athlone, and if you place your order before 6pm it’ll be ready at your designated pick-up time the following day.

Minimum spend is just €30, making this an easy option for any substantially-sized shopping trip. For more information and to order, head to www.pallasfoods.ie.

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“In this current global crisis, industry celebrations like Blas are needed now more than ever to highlight the great effort of our food community, the importance of good food and the many talented producers we are lucky to have on the island,” Darina said. “People in the sector have been through tough times before and the resilience, ingenuity and hard work of Irish makers, growers and producers make them a force to be reckoned with. We look forward to being in Dingle in October to continue to celebrate and support all that is great in Irish food.”

For more information, visit www.irishfoodawards.com.

HOW TO KEEP YOUR KITCHEN STOCKED DURING QUARANTINE With many shops closed, it can be hard to find all your cooking and baking supplies – especially now that you have more time than ever to experiment in the kitchen!

Lucky for us, Irish company The Kitchen Whisk has an online shop that is up and running, providing everything from quality cook and bakeware to cookbooks and gift ideas. You can also find home storage, organisation and cleaning products to keep the house in order.

And if you can’t find what you need in the online shop, The Kitchen Whisk are happy to help source products —just email at info@thekitchenwhisk.ie or ring (01) 675 3722 (M-F 10am-5pm).

You can choose to have the products delivered to your door, or opt for click and collect from their Dublin city centre location. You’ll receive and email once your order is ready with instructions to knock on the door when you arrive. Your order will be dropped out to you.

For more information, visit www.thekitchenwhisk.ie.

SUPPORTING LOCAL IRISH PRODUCERS Whether you're looking for ways to support local Irish businesses or are just plain hungry for good food, be sure to check out the mega post on the GastroGays website listing all the Irish businesses that are operating delivery services.

Created by food writers Patrick Hanlon and Russell Alford of GastroGays, the post is updated daily to keep Irish consumers informed on the food and drink companies delivering products right to your doorstep.

Broken down into categrories such as "Veg Boxes" and "Pantry Staples", the list makes it easy to find anything from fresh, local produce to quality chocolate or alcohol, all produced by Irish suppliers.

Visit www.gastrogays.com/covid-irishfood-deliveries.

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Cookbook CORNER

This month, our Editorial team shares the beloved cookbooks we're revisiting at home

CAROLINE GR AY, E D I TO R

J O C E LYN D OYL E, D EP U T Y ED I TOR

S H A NNON P E A R E, FO OD ST YLIST

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Forgotten Skills

Modern Baking

By Darina Allen Published by Kyle Cathie €39.85/£35

By Donna Hay Published by HarperCollins €34.20/£30

If anyone was going to take on the project of cataloguing our traditional cooking skills, it was always going to be Darina. This solid tome is a constant feature on my kitchen shelf, and I turn to it regularly. It’s there for me when I want to fillet a fish, make a nutritious consommé or find a particularly gorgeous recipe for ripe summer tomatoes. I love learning skills that are both new (to me) and also timeless, especially during these last few months, and over the years this book has taught me to joint a rabbit, pull every last bit of meat from a crab, make a cold remedy from Irish seaweed, cook crubeens and make my own aioli, and I know that when I’m eventually in a position to keep my own chickens, I’ll be returning here for more guidance. Cover to cover, this is packed with step-by-step instruction, handy tips for minimising waste, sound advice and countless recipes, and if you’re someone who wants to be a hands-on home cook, I can’t think of a better book to keep to hand.

I drooled over this for months until my friends at Easy Food gave it to me for my birthday! This is not only a baker’s dream, but a food stylist’s dream, too. Donna Hay is known for creating beautiful things from basic ingredients. Each chapter focuses on one ingredient, e.g., chapter one is all chocolate. There’s a mixture of long and short recipes, plus mini ‘quick fix’ recipes at the end of each chapter. Hay’s use of light and dark is brilliant; stylists would typically avoid white on white or brown on brown, but she begs to differ.

Her coconut layer meringue cake and a snow white raspberry and cream angel food cake are both shot on white backgrounds — it shouldn’t work, but it does! As a home baker, this book may seem daunting at first glance, but it has a great mix of aspirational desserts and everyday bakes. If you’re looking for bread recipes, this is not for you, but if you have a sweet tooth and a love of beautiful food photography, I highly recommend this book.

By Samin Nosrat Published by Simon & Schuster €42/£37 Salt, Fat, Acid, Heat is more than a cookbook: yes, it contains recipes (the buttermilk-roasted chicken has become a cult favourite), but it is at its core a clever, comprehensive guide on how to cook well. Writer-turned-chef Nosrat’s lesson: master the four elements — salt, which enhances flavour; fat, which delivers flavour and generates texture; acid, which balances flavour; and heat, which ultimately determines the texture of food — and everything you cook will be delicious. The authorative lessons are bolstered by witty prose and anecdotes (cucumber and Feta wrapped in a lavash flatbread at the beach has never sounded so tempting), helping readers not only to understand the hows and whys of cooking, but how to make better decisions in the kitchen and cook delicious meals with any ingredients. Whether you’re a novice or a well-honed cook, this book is worth its (hefty) weight in timeless cooking insights.

E L SJ E D U TOI T, ACCOU NT M A NAG ER

From the Oven to the Table

By Diana Henry Published by Octopus Books €28.50/£25 If you like to cook dishes that keep the cleaning up afterwards to a minimum, this cookbook is for you!

Diana Henry, a food writer from Northern Ireland, encourages you to throw ingredients into a dish or roasting tin, slide them in the oven and let its magic turn them into mouthwatering meals. Most of the recipes in this book are cooked in one pot or one pan. This is perfect for quick weeknight dinners for you and your family after work, or if you’re someone who loves home-cooked meals made with minimal effort (more time to enjoy a glass of wine, am I right?). The dishes focus on grains, pulses and vegetables and also meat and fish. With recipes such as sweet potatoes and spring onions; roast stone fruit with almond and orange flower crumbs; and chicken with wild mushrooms, pumpkin rice and sage butter, Henry reminds us just how versatile the oven can be.

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Love

cookbooks?

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COMPETITIONS

POSTAL ENTRIES 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 WEBER BBQ AND ACCESSORIES WORTH €500!

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Get ready for the barbecue season! We’ve teamed up with the best in class, Weber, to offer a fantastic prize. It may be an unusual barbecue season this year, but why not embrace your time spent at home and try delicious new barbecue recipes? From pizza to roast lamb, there are endless ways to experience the Weber Way of barbecuing.

Use this time to get creative with the barbecue: experiment with new ways of cooking your favourite meals or try different marinades, rubs and butters.

Put a twist on the usual Sunday roast with a whole barbecued chicken! The Weber Way allows you to barbecue a whole chicken easily with the lid down using a Poultry Roaster, keeping the meat moist and tender whilst the skin is perfectly crisp. Add jacket potatoes and charred vegetables, and you have the perfect summery Sunday lunch. You can also master Beer Chicken, Barbecue Pizza and whole joints of roast meat all on the barbecue.

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Weber want to share their enthusiasm for barbecuing and give away the ultimate Weber Barbecue Starter Kit. This includes their latest Master-Touch GBS Premium E-5775 Charcoal Barbecue and a selection of accessories that will have you on your way to becoming a grill master.

To be in with a chance to win this prize worth €500, simply email your contact details and the answer to the question below to competitions@easyfood.ie with WEBER in the subject line: Q: True or False: you can barbecue pizzas, joints of meat or a whole chicken on a Weber barbecue?

A) True B) False Terms and conditions apply. Competition closes June 30th.

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competitions

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WIN a hamper of Irish artisan foods

Members of the Burren Food Trail have launched the "Burren Basket” in direct response to the adverse effect on product sales and food tourism in the region as a result of the global COVID-19 pandemic.

The Burren Food Trail is comprised of 30 businesses from the Burren Ecotourism Network, including food producers, restaurants, cafés, visitor attractions and farmers’ markets. Like many businesses in the current climate, the region has been forced to innovate in light of the decline in sales and the nonexistent tourism industry.

The Burren Basket initiative is a collaboration featuring some of the area’s best known award-winning artisan food producers, such as the Burren Smokehouse and St. Tola Irish Goat Cheese, with the support of the Burren Ecotourism Network. As well as products from St. Tola Irish Goat Cheese and the Burren Smokehouse, the Burren Basket includes gouda from Aillwee Cave, black and white pudding from Market House and beetroot chutney from Burren Fine Wine & Food. It is delivered direct to the doorstep in Ireland and to select countries in Europe, providing a contactless transaction which is increasingly important in this period of social-distancing, self-isolation and cocooning.

The Burren Basket is available in two sizes and makes an ideal gift to surprise a much-missed family member or friend who is a lover of award-winning artisan food, a lovely Father's Day gift or just a well deserved personal treat! To order, simply visit www.burrensmokehouse.com.

For a chance to win a Burren Basket, email your contact details and the answer to the question below with BURREN in the subject line to competitions@easyfood.ie: Q: The Burren Basket includes products from the Burren Smokehouse?

A) TRUE B) FALSE Terms and conditions apply. Competition closes June 30th.

www.easyfood.ie

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WIN a set of baking and roasting pans!

The Samuel Groves Mermaid Companion Trio Baking Set includes a Roasting Pan, Roasting Dish and Baking Sheet, all ideal for baking and roasting. Each pan is designed to fit on one standard oven shelf, making them the perfect set for any kitchen — no matter how large or compact your oven is. Made from anodised aluminium, the set is sturdy enough to withstand heavy roasts or repeated use in ovens up to 240˚C/gas mark 9, while still offering an easy-to-clean coating.

The set can be used separately or side-by-side in ovens, and the compact baking sheet can even be used as a lid when roasting. To read more about one Easy Food reader's test run with the Samuel Groves Mermaid Companion Trio Baking Set, flip to p.10.

We’re giving away two sets of the tried-and-tested Samuel Groves Mermaid Companion Trio Baking Set! For your chance to win, simply email your contact details and the answer to the question below to competitions@easyfood.ie with SAMUEL GROVES in the subject line: The tray set can be withstand oven temperatures up to which gas mark?

A) Gas mark 5 B) Gas mark 7 C) Gas mark 9 Terms and conditions apply. Competition closes June 30th.

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Healthy eats with

D E R VA L Olympian Derval O’Rourke shares recipes and tips for staying fit and well fed at home

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guest editor Derval O’Rourke

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hile she didn’t start out life as a chef, three-time Olympian, mum-of-two and creator of the online 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 easyto-find ingredients, making it as simple as possible to keep nutritious and delicious meals on the weekly menu rotation.

What is your ethos when it comes to cooking?

I try to keep it simple and healthy, but I don’t sacrifice taste. Life is too short to spend it eat bad tasting food.

When did you first become interested in cooking?

I worked as a waitress in a restaurant in Cork called ‘Michael’s’ when I was 16. It was the restaurant of renowned chef Michael Clifford, and that experience opened my eyes to the world of food. I learned so much about ingredients and flavours. In my late twenties, I went to cookery school in Dublin Cookery School, but working in a restaurant as a teenager definitely made me really interested in cooking. When I retired as a professional athlete and started to focus on health and fitness, food and nutrition played a big role. It is one of the most popular sections to this day on my healthy lifestyle platform Derval.ie.

What can home cooks do to make sure they are getting enough nutrients in their meals, especially if they’re relying on a lot of cupboard staples?

Variety is really important to me. I try to eat lots of different food over a week. I always have a well stocked freezer, a combination of cooked meals that I’ve batch-cooked, frozen vegetables, frozen meat, fish and a selection of frozen fruit.

In my cupboards I keep tinned lentils, beans, lots of spices, nut butter, oats and grains, which are all great sources of different nutrients.

How can people who are very physically active make sure they’re getting the right balance of nutrients in their meals?

The key for me is good portioning when I’m looking for balance. I try to envisage my food intake as a plate, and I divide up that plate.

I aim for 50% vegetables, 25% protein, 25% carbohydrate and a sprinkle of good fats on top.

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With this in mind, I try to mix up what vegetables I eat between fresh and frozen. My protein tends to be meat, fish, beans or lentils. My regular carbohydrates are potatoes, rice, pasta and bread. In terms of healthy fats, I recommend good quality oils like extra-virgin olive oil, a sprinkle of nuts or avocado.

What tips do you have for staying active and healthy while at home?

Don’t overcomplicate it! Aim for 20-30 minutes of exercise a day. This could be a simple circuit (squats to a chair, lunges, press up pushing from a wall etc); doing a Pilates session at home is very simple and one of the key ways I stay fit.

A couple of times a week, I recommend a more high intensity workout where you are trying to increase your heart rate and get a good sweat

on. Sometimes people automatically think of the gym or a fitness class when they think of getting fit, but a home workout plan done correctly is just as good, and can often been more feasible for those with busy schedules or children to consider.

All the workouts on my site Derval.ie are home workouts, with easy to follow coaching videos to keep people moving and motivated.

How can parents keep kids busy and engaged when they’re home, especially in the kitchen?

I have a four-year-old little girl, and my little boy is one. Dafne loves to help me in the kitchen. I get her to mix ingredients, she cracks eggs and sets the table. With Archie, I add a little food dye to water in small containers and let him shake and bash them with a spatula, which always keeps him very entertained!

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I would try to focus on variety as the key. Don’t eat the same food all the time. Mix up your sources of protein between meats, fish and plant-based.

What ingredients do you always have in the kitchen, and what are your favourite ways to use them?

I always have: • Eggs: I use them in frittatas for lunch, as a breakfast omelette or in baking.

• Porridge oats: These are so versatile. I use them in overnight oats, as a coating on chicken or in baking.

• Pasta: I just love a nice bowl of pasta.

• Garlic: I add garlic to loads of dinners.

• Onions: Similar to garlic, it’s a base ingredient for lots of dinners for me.

• Yoghurt: I love a pot of yoghurt with nuts, it makes the perfect snack.

eat the same food all the time. Mix up your sources of protein between meats, fish and plant-based. Find the vegetables that are local and in season and use them to cook. Don’t be afraid of trying new foods. We are one of the best countries in the world for beautiful fresh produce, so embrace it. Also, Google is your friend! No matter what the ingredient, a quick Google search is always helpful to figure out how to best use it. Ingredients and cooking should be a way to nourish yourself and add enjoyment to your life.

What advice do you have for someone looking to introduce more fresh produce into their diets but are unfamiliar with how to use them?

I would try to focus on variety as the key. Don’t

is to celebrate that. I would like a dressed crab starter with local seafood and mixed salad leaves, followed by a good quality Irish steak with garlic butter and Irish spuds, and to finish I would like a slice of chocolate cake (my favourite chocolate

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What would your ideal (virtual!) dinner party be at this time of year?

My birthday is May 28th, so my ideal dinner party

cake recipe is a Trish Deseine chocolate fondant recipe, I love it so much that I put it in my second cookbook!). I would happily eat all this with a few of my closest friends and my husband Peter doing the cooking.

Have you ever had any kitchen disasters (and how did you recover!)?

A few years ago, I did a bread making course on Heir Island in West Cork with Patrick Ryan. Ever since I’ve been trying to find the time to make sourdough bread. On my very first attempt, I completely forgot to take it out of the oven and burnt it to a crisp. Devastated is the only word I can use to describe how I felt. The smell of freshly cooked bread is one of the nicest smells in the world, so the sourdough obviously went back onto my baking to-do list and, the next time around, I paid a lot more attention!

Hungry for more?

If you liked Derval’s recipes and want to get your hands on more meal inspiration, try out a home workout or Pilates session, you can enjoy a free 7-day trial of her healthy lifestyle platform. Just visit Derval.ie to start your journey to a healthier and happier you!

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guest editor Derval O’Rourke

These make a brilliant snack. They are perfect straight out of the oven or alternatively make a batch and freeze some for use as needed. A great addition to any summer picnic.

PINEAPPLE AND COCONUT MUFFINS Makes 8 large muffins 70g wholemeal flour 40g plain flour 20g desiccated coconut 1 tsp ground cinnamon 1 tsp baking powder ¼ tsp salt (optional) 3 tbsp pineapple, finely diced 3 large eggs 4 dates, pitted and finely chopped 4 tbsp natural yoghurt 4 tbsp coconut oil 1 tbsp agave syrup 1 tsp vanilla extract 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a muffin tin with eight deep paper cases.

2 Mix the flours, desiccated coconut, cinnamon, baking powder and salt in a small bowl and set aside.

3 Place the pineapple in a large mixing bowl and blot with kitchen paper to remove excess moisture. Add the eggs, dates, yoghurt, coconut oil, agave syrup and vanilla extract and stir well.

4 Pour the dry ingredients into the wet ingredients and mix until just combined.

5 Use a spoon to divide the batter among the cases, so that they are almost full. Bake for 25 minutes until the muffins are golden brown and a skewer inserted comes out clean. Carefully remove the muffins from the tin and allow to cool on a wire rack.

6 Store these muffins airtight container; they’ll keep at room temperature for several days or in the fridge for about a week.

Per Serving 177kcals, 10.8g fat (8.1g saturated), 16.6g carbs (3.8g sugars), 4.5g protein, 1.9g fibre, 0.110g sodium

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C AC AO A ND HAZELNUT BALLS Makes 8 100g hazelnuts, chopped 6 medjool dates, chopped 3 tbsp maple syrup 1 tbsp ground chia 3 tsp good-quality cocoa powder 1 tsp vanilla extract 1 Spread the chopped hazelnuts on a plate and set aside.

2 Place the dates, maple syrup, ground chia, cocoa powder and vanilla extract in a food processor and blitz until you have a sticky paste. Use your hands to shape the paste into balls roughly the size of golf balls. Then roll each ball in the chopped hazelnuts until completely coated.

3 Place the balls in an airtight container in the fridge and leave them to set. In 1 hour, your protein balls will be ready.

Per Serving 121kcals, 7.9g fat (0.6g saturated), 12.4g carbs (9g sugars), 2.2g protein, 2.1g fibre, 0.01g sodium

This is my go-to recipe when I want a healthy snack with a hint of indulgence. I love eating one of these mid-morning w th a p ee. he are also very handy to throw in a gym bag so that you’ve an energy boost before your workout.

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S P I NAC H A N D F E TA F R I T TATA Serves 2 6 eggs 50g Feta, diced 4 tbsp milk A handful of basil leaves, torn Salt and black pepper 1 tbsp butter ½ onion, finely chopped A handful of baby spinach leaves 1 Preheat the grill to a high heat. Lightly beat the eggs, Feta, milk and basil in a

medium bowl. Season well.

2 Heat the butter in a large ovenproof frying pan over a medium-high heat. Cook the onion and spinach for about five minutes.

3 Reduce to a low heat and pour the eggs into the pan. Do not stir the eggs: use a wooden spoon to move the ingredients around and allow the eggs to leak into any available gaps. Cook for about 10 minutes.

4 When the frittata is softly set and golden underneath, remove the pan from the

heat. Place the pan under the grill for a few minutes and cook until the top of the frittata is set and golden.

5 Cut the frittata into slices and serve on warmed plates.

Per Serving 334kcals, 24.9g fat (11.9g saturated), 6.5g carbs (4.6g sugars), 21.8g protein, 0.8g fibre, 0.528g sodium

This frittata tastes delicious at any time of day. You could have it for lunch or a light dinner with toasted pitta and a side salad. I like to make this for a leisurely weekend breakfast. You don’t need to fuss too much about the ingredients. If you don’t have baby spinach leaves, frozen spinach works well. Frittatas really are endlessly adaptable.

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guest editor Derval O’Rourke

This recipe is easy to make and great recipe for lunch or dinner. They can be served with potato for dinner or if you have any leftovers, they are delicious in a salad for l n h. alwa s find d n the s mme make a little extra to have the next day as they are perfect for a picnic!

OAT Y C H I C K E N STRIPS Serves 4 4 tbsp soy sauce 2 tbsp olive oil 1 tsp dried oregano 1 tsp dried rosemary 1 tsp dried sage 1 tsp dried tarragon Pinch of salt 4 skinless chicken breast fillets, cut into strips 60g porridge oats 1 Mix the soy sauce, olive oil, dried herbs and salt in a large bowl.

2 Add the chicken and use your hands to massage the marinade into the meat. Cover and leave to marinate in the fridge for at least one hour.

3 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Spread the oats on a plate and roll each chicken strip in the oats. Place the coated chicken strips in an ovenproof dish.

4 Bake for about 30 minutes, until each chicken goujon is cooked through with a crispy coating. Serve the goujons with potato and a side salad.

Per Serving 242kcals, 10.6g fat (1.2g saturated), 12g carbs (0.4g sugars), 24.3g protein, 2g fibre, 0.993g sodium

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guest editor Derval O’Rourke

S T R AW B E R RY SUMMER SALAD Serves 6 (as a side) 2 carrots, grated 50g hazelnuts, toasted 4 spring onions, thinly sliced 1 punnet of strawberries, roughly sliced Large bunch of mixed leaves Bunch of fresh mint leaves, roughly torn To serve: Natural coconut yoghurt Fresh sourdough bread 1 Add all ingredients, except the yoghurt, to a large mixing bowl. Toss well to combine and drizzle over the yoghurt. Serve with some fresh sourdough bread on the side.

Per Serving 81kcals, 5.3g fat (0.4g saturated), 7.9g carbs (3.7g sugars), 2.4g protein, 2.8g fibre, 0.029g sodium

This salad requires minimal ingredients e t et s pa ed w th la and n t t n. l e t add le t e h en a p te n p n h ld als t eta, lled all m t n b al a ella.

IP TO P T

ost, tr y avour bo fl a tr x e before For an azelnuts h e th g Simply roastin e salad. th to g king tray addin t on a ba n/gas u o m e spread th /160˚C fa , at 180˚C e k a b minutes d n a ut 10-15 o b l a ti r n u fo s, mark 4 ve minute d. fi y r e v e y toaste stirring and lightl fragrant

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CRUNCHY BROCCOLI AND MOZZARELLA SALAD Serves 2 400g broccoli florets, cut into bite-sized pieces 1 x 400g tin of chickpeas, drained and rinsed 2 peppers, deseeded and diced 75g Mozzarella, diced For the dressing: 2 garlic cloves, crushed

4 tbsp natural yoghurt 1 tbsp lemon juice Salt and black pepper 1 Place the broccoli, chickpeas, peppers and mozzarella in a large serving bowl and mix well.

2 Place all of the ingredients for the dressing in a small bowl and stir well.

Top the broccoli salad with dollops of the dressing and serve immediately.

Per Serving 302kcals, 12.1g fat (5.8g saturated), 31.8g carbs (8.5g sugars), 20.5g protein, 9.7g fibre, 0.423g sodium

h s s a tast , h h-fib e salad. he aw b l and peppe s ha e a l el n h that s set b the m a ella, and the h peas pa a l t e t a n t t n. want t n ease a b h d ates, se e wh lemeal p tta n the s de. h s s a salad that s eas en h t p ll t ethe n ten m n tes, b t n e en h t se e t ends.

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What's in season?

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

30-48

IN THIS SECTION

STRAWBERRY FIELDS, p30

Nothing announces the start of summer like ripe Irish strawberries

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READY, SET, GROW!, p42

Now’s the time to get growing! Here’s our guide to what you can plant this month.

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Strawberry fields

Nothing announces the start of summer like ripe Irish strawberries

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what's in season? strawberries

Stop and smell the strawberries!

When choosing your strawberries, pick the ones that have a deep red colour and a fantastic strawberry smell — this is how you’ll know they’re sweet and ripe.

Strawberries are very high in vitamin C and fibre. There are more antioxidants in five strawberries than in three apples or four bananas, and more vitamin C than in an entire orange!

In season: March to October Strawberries love….

Blueberries, blackberries and raspberries Chocolate Mint Balsamic vinegar

Did you know a strawberry is technically not a true berry? Berries have their seeds on the inside; strawberries are an aggregate fruit as their seeds are on the outside.

The average strawberry has almost 200 seeds.

To keep your strawberries fresh, wash them in some water with a little added white vinegar. This gently removes any dirt and the vinegar kills any bacteria.

Goat’s cheese Spinach

Store strawberries in the refrigerator at 3ºC.

Black pepper Cream, ice cream and yoghurt Pistachios Citrus fruits

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Irish Season runs from April to mid December. Imports are available year round.

Keeling’s is the only Irish grower producing 100% table top strawberries, a method of growing strawberries that limits the build-up of pests and diseases, thus ensuring the highest quality strawberries.

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TOP TIP Keep any leftover balsamic glaze for salads etc. Store it in the fridge and it will keep for up to a month.

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what's in season? strawberries

Strawberry, balsamic and goat's cheese pizza Serves 2 For the balsamic glaze: 150ml balsamic vinegar 1 tbsp honey

To serve: Basil Fresh salad

For the pizza: 1 pizza base 100g fresh Mozzarella, torn 100g goat’s cheese, crumbled 40g Keeling's strawberries, sliced 100g prosciutto, torn 25g pine nuts

1 Preheat the oven to 200˚C/180˚C fan/ gas mark 4 and line a large baking tray with parchment paper.

2 For the balsamic glaze, combine the balsamic vinegar and honey in a pot and place over a medium heat. Allow to bubble for 3-5 minutes or until it becomes syrupy. Set aside.

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3 Place the pizza base on the prepared tray.

Top with the torn Mozzarella, goat’s cheese, sliced strawberries, prosciutto and pine nuts.

4 Bake for 15-20 minutes or until the cheese is golden brown.

5 Drizzle over the balsamic glaze and top with fresh basil. Serve with a fresh salad.

Per Serving 688kcals, 32.4g fat (15.3g saturated), 58.3g carbs (11.4g sugars), 37.9g protein, 1.6g fibre, 0.864g sodium

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Strawberry hazelnut marshmallow pizza Serves 4 1 pizza base 100g chocolate hazelnut spread 100g mini marshmallows 50g Keeling's strawberries, sliced 50g white chocolate, melted 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 4 and line a large baking tray with parchment paper.

2 Place the pizza base on the prepared tray. Spread the chocolate hazelnut spread over the pizza base, leaving a 2cm border around the edge.

3 Sprinkle over the mini marshmallows and top with sliced strawberries.

Bake for 5-10 minutes until the marshmallows are melted and golden.

4 Drizzle over the melted white chocolate and serve warm.

Per Serving 392kcals, 11.9g fat (9.6g saturated), 65.4g carbs (33.2g sugars), 5.5g protein, 2g fibre, 0.042g sodium

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MAY/JUNE MARCH 2020

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what's in season? strawberries

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Fizzy strawberry lemonade Serves 4 200g Keeling's strawberries, hulled 200g caster sugar Juice of 3 lemons 500ml sparkling water To serve: Sliced strawberries Fresh mint Sliced lemons

1 In a blender, combine the strawberries, sugar and lemon juice. Whizz until smooth, then pour through a sieve into a jug to remove any bits.

2 Pour in the sparkling water and stir gently to combine.

3 Add sliced strawberries, mint and sliced lemons. Serve chilled.

Per Serving 211kcals, 0.4g fat (0.2g saturated), 54.5g carbs (53.1g sugars), 0.6g protein, 1.1g fibre, 0.008g sodium

TOP TIP If you don’t want to make a large jug of lemonade, you can make a glass for yourself by mixing one part strawberry mix to four parts water.

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what's in season? strawberries

Strawberry and vanilla jam Makes 3-4 jars

TOP TIP Later in the year, you can use this same recipe to make blackberry jam — just swap the strawberries for 1kg of blackberries!

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1kg Keeling's strawberries, washed and hulled 1kg jam sugar 2 tbsp good-quality vanilla extract 1 Sterilise your jars by pouring boilling water into them. Set aside until the jam is ready.

2 Place the strawberries in a large pot and use a spoon or potato masher to crush them.

3 Add the sugar and vanilla. Allow the sugar to dissolve over a medium heat, then bring to a boil and cook for five minutes.

You can check if your jam is set by clipping a sugar thermometer to the side of the pot; the jam is set at 105ËšC. You can also check for setting point using the 'wrinkle' test. Before cooking the jam, put 3-4 small heatproof

plates or saucers in the freezer. To test, carefully spoon a little jam onto one of the cold plates, then push the blob of jam with your finger. If the surface of the jam wrinkles, then it has set; if it is still quite liquid, then put the pan back on the heat and boil for a few minutes longer.

4 Once set, allow the jam to sit in the pot for 15 minutes before bottling.

5 Pour out the water from the jars and dry with kitchen paper, being careful not to touch the insde of the jars with your hands. Pour the jam into the jars. Top each jar with a circle of wax paper and seal with a lid. Label the jars to keep record of when they were made.

Per 1/4 jar 259kcals, 0.2g fat (0g saturated), 67.5g carbs (65.8g sugars), 0.4g protein, 1.3g fibre, 0.001g sodium

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what's in season? strawberries

Strawberry clementine salad Serves 2 For the salad: 150g mixed leaves 50g Keeling's strawberries, halved 1 clementine, cut into wedges 20g dried cranberries 20g pistachios, shelled 50g goat’s cheese, crumbled For the dressing: 2 tbsp olive oil Juice and zest of orange 1 tbsp honey 1 tsp Dijon mustard Salt and black pepper

1 Spread the mixed leaves out on two serving plates. Top with the sliced strawberries and clementine wedges, then sprinkle over the cranberries and pistachios.

2 In a jug, whisk together all of the ingredients for the dressing until just combined. Season to taste.

3 Drizzle the dressing over the salad and top with the crumbled goat’s cheese.

Per Serving 372kcals, 27.9g fat (8.7g saturated), 22.4g carbs (16.8g sugars), 10.4g protein, 2.7g fibre, 0.169g sodium

TOP TIP If you prefer, swap the goat's cheese for crumbled blue cheese for a funkier flavour!

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Strawberry mascarpone tart Serves 6 For the shortcrust pastry: 150g plain flour 15g icing sugar 75g cold butter 1 egg yolk 2-3 tbsp ice-cold water For the strawberry topping: 250g Keeling's strawberries, halved and quartered 1 tbsp caster sugar 1 tsp vanilla extract 2 tsp water For the mascarpone filling: 300g mascarpone, room temperature 30g icing sugar, sieved Zest of 1 lemon 1 tsp vanilla extract

1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Grease a 20cm tart tin and line the base with parchment paper.

2 In a large bowl, sieve together the flour and sugar. Use your fingers to rub in the butter until the mixture resembles breadcrumbs.

3 Mix in the egg yolk and enough cold water to form a soft dough. Turn the pastry onto a floured surface and lightly knead until the dough comes together. Wrap the pastry in cling film and refrigerate for at least one hour.

4 On a floured surface, roll out the dough to about 4mm thick. Lift the pastry into the prepared tin, gently pushing it into the sides.

Trim away any excess.

5 Line the pastry with parchment paper and fill with baking beans. Bake for about 15-20 minutes or until the pastry is a pale golden colour. Remove the paper and the beans and bake for a further five minutes. Remove from

the oven and allow to cool completely.

6 In a pot, combine all of the ingredients for the strawberry topping. Cook gently over a medium-low heat for 4-5 minutes until the strawberries are soft and syrupy. Stir gently to avoid breaking up the strawberries too much.

Allow to cool.

7 For the mascarpone filling, place all of the ingredients in a large bowl. Using an electric mixer, beat the filling together until smooth.

8 Add the filling to the cooled pastry case and use a spatula to smooth the top. Spoon over the strawberries and decorate with lemon zest and fresh mint.

Per Serving 331kcals, 17.8g fat (10.9g saturated), 33.6g carbs (11.8g sugars), 9.1g protein, 1.5g fibre, 0.116g sodium

To decorate: Lemon zest Fresh mint leaves

K e e li n gesr r ie s

Ir is h S t r a w b

a re n o w a va at ioil anbwleid e in -s t o re s n

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30/04/2020 10:56 20/02/2020 16:42 05/12/2019 14:25 16:56 16/08/2019

Now’s the time to get growing!

Our resident photographer, Sophie, gives us a tour of her garden and shares tips on what you can plant this month.

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what’s in season? grow your own

There are many personal and environmental benefits that come from growing your own fruit and vegetables at home.

Getting to enjoy your produce straight from the soil in its freshest form provides so much flavour, not to mention increased nutritional benefits. The levels of vitamins and minerals are at their peak when the produce is harvested, plus you have complete control and can avoid the use of harmful chemicals and pesticides.

Gardening is a good way to get active and take in fresh air; not only is tending your vegetable patch a great form of exercise, but it can also reduce stress levels. Overall, growing your own food is an extremely satisfying process and there is a great sense of accomplishment you feel upon harvesting your crop.

You don’t need a lot of space to grow your own fruits, vegetables and fresh herbs at home, whether you live in a house or an apartment. If you’re stuck for space, you can grow in pots or re-use old containers.

What to grow in May FRUITS Strawberries Strawberry plants can be bought in garden centres and planted in ridges in the ground, or in pots. They should be planted 50cm apart. They will need feeding with a tomato feed when they flower once a week. If you are growing strawberries in the ground, put some straw around the base and cover with netting to protect the ripening berries from the birds.

The most basic tools you’ll need to start growing your own produce are a hand trowel, a pruner, gardening gloves, a watering can and some labels. If you are growing in a larger spaces, a digging shovel, rake and fork are helpful to have.

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What to grow in May FRUITS Tomatoes and cucumbers Although many of us think of tomatoes and cucumbers as vegetables, they contain seeds — botanically speaking, this makes them fruits. Tomato and cucumber plants can be bought in garden centres in pots and planted into the ground or larger pots; they can also be grown from seeds.

They will need to be tied to bamboo sticks for security once they are growing high. Regular watering is essential in order to keep the plants producing fruit. If you have a greenhouse, tomatoes and cucumbers are good options to grow as they benefit from the heat.

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what’s what’sin inseason? season? grow your own

What to grow in May V G TABL S Leeks You can buy container-grown young leeks and transfer them to your garden plot. Simply make narrow holes in ground with the handle of the rake, then transplant the leeks into the holes. Do not fill in the holes with soil, but rather with water. Generally they look after themselves from this point, but do water them regularly until they have established themselves.

Spinach Spinach can be planted in rows into the ground.

The best variety is perpetual spinach, which is easy to grow. A common term used is “cut and come again,” meaning that, once you take leaves from the plant, it will continue to produce more.

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What to grow in May V G TABL S

Swiss chard Swiss chard is an easily grown vegetable that is best sown directly into the ground from seeds. Regular watering and harvesting the leaves will ensure a continuous tasty supply.

Broccoli Broccoli is a sun-loving plant and revered for its high nutritional value. It’s best to sow the seeds in a seed bed; later, once the plants are about 10cm high, transplant them to a permanent position in prepared ground. Plant in rows around one metre apart and water once a week. When the plants are fruiting, cover them with netting to protect from birds. Try the purple sprouting variety for something a little different.

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what’s what’sin inseason? season? grow your own

Potatoes Potatoes are the most popular vegetables to grow for summer, and should generally be planted in April, although later varieties can be planted in May. Potatoes can then be harvested in late summer/autumn. Good compost such as horse manure should be spread in the ground before planting the seed potatoes. To plant, start by digging small trenches in rows, then adding some horse manure. Place seed potatoes 15cm deep with the shoot facing upwards. Position the seed potatoes 30cm apart and cover with excess soil.

Potatoes can also be grown in pots if you don’t have a garden. A suitably-sized pot would be around 35cm wide and at least the same in depth, but the deeper the better. Place two or three seed potatoes in the pot and cover with soil. Wait for them to flower, then for the flowers to fade, and your potatoes should be ready to harvest later in the summer.

Recommended varieties for April planting are Charlotte or Queens; for sowing later in May, try Apache, Carola and Kerr’s Pink. Seed potatoes can be bought in garden centres and supermarkets, but pick them up sooner rather than later — they always sell out quickly!

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What to grow in May H RBS Herbs are the easiest option to grow on your sunny windowsill or in a greenhouse, if available. You can grow from seeds or buy young plants for planting out directly.

Rosemary is the easiest of all herbs to grow. Sow the seeds in a pot and, once germinated, they can be transfer to your garden or a larger pot. Bear in mind that rosemary can grow into a large shrub over the years, so be sure to leave adequate space.

Basil is an indoor herb which is usually grown on a windowsill or in a greenhouse, as it needs heat to flourish.

Once sown, regular watering is needed, especially if the basil is located in a warm spot.

Mint is best grown in a pot rather than the soil, as it can be a very invasive herb.

You can plant and grow herbs at any time of the summer; they don’t last long, but can be replaced with ease.

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Sweet things BAKING RECIPES AND TIPS FOR WHEN IT'S TIME TO TREAT YOURSELF

50-63

IN THIS SECTION

GO BANANAS!, p50

These sweet treats using bananas are so simple to make at home

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MAKE ROOM FOR MACARONS, p54

Food Stylist Shannon Peare is bringing a touch of French elegance to our kitchens

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GO bananas.

These sweet treats using bananas are so simple to make at home

1

Bananas have a distinct and well known shape. They are a firm fruit with a creamy flesh inside, with an inedible peel that changes colour depending on its ripeness. Bananas change from green (underripe), to yellow (ripe) and then to brown (overripe).

2

When it comes to baking with bananas, the browner the better. As bananas ripen, the starches are converted to sugars, making the fruit sweeter. This is why most banana recipes call for overripe bananas as they are sweeter and richer in flavour.

3

Bananas are an excellent source of potassium and are a good supply of vitamin B6 and fibre.

4

Bananas are best stored at room temperature. If you wish to speed up the ripening process, place them in a paper bag. The gases they release stimulate further ripening. You can also speed up the ripening of other fruits by placing them in the bag with the bananas.

5

To avoid the browning of sliced banana, toss the slices in some lemon juice. This will help to prevent the enzymatic browning of the fruit.

6

When it comes to peeling a banana, you can peel it by the stem — or do it the ‘monkey’ way. Turn the banana upside down and pinch the nubby end between your fingers. The banana skin will split and you can cleanly peel the skin without bruising the banana inside.

7

Banana peels are a great treatment against insect bites, as the natural oils in the skins help ease the itching. Simply rub the banana peel onto the bite, flesh-side down.

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sweet things bananas

CINNAMON BANANA CHIPS Serves 4 2 large ripe bananas Juice of 1 lemon 2 tbsp cinnamon 1 Preheat the oven to 130˚C/110˚C/gas mark 1. Line a large baking tray with non-stick parchment paper.

2 Slice the bananas into 5mm slices.

3 In a bowl, toss the bananas in lemon juice. Drain off any excess juice.

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4 Evenly spread the banana slices out on the prepared baking tray and sprinkle over the cinnamon.

5 Bake for 1-1½ hours or until crisp, flipping the banana slices and rotating the tray halfway through.

Per Serving 71kcals, 0.3g fat (0.2g saturated), 18.5g carbs (8.6g sugars), 1g protein, 3.6g fibre, 0.003g sodium

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BANANA AND COCONUT COBBLER Serves 4-6 For the coconut caramel: 400ml coconut milk 70g coconut sugar 2 tsp vanilla extract 60ml water For the cobbler: 180ml milk 1 tbsp lemon juice 130g plain flour 3 tsp baking powder 40g desiccated coconut 55g caster sugar 50g unsalted butter 50g dark chocolate chips 3 ripe bananas, halved

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To serve: Ice cream 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4.

2 In an ovenproof pan, combine the coconut milk, coconut sugar, vanilla and water. Place over a high heat, allow the sugar to dissolve and bring to the boil.

Bring to a simmer and cook for five minutes until a caramel forms. Set two tablespoons of caramel aside.

3 In a jug, combine the milk and lemon juice. Allow to sit for five minutes.

4 In a large bowl, sieve together the flour and baking powder. Stir in the desiccated coconut and sugar. Rub in the butter until the mixture resembles breadcrumbs.

5 Stir in the milk mixture and chocolate chips and mix until just combined.

6 Spoon the topping onver the caramel and top with the halved bananas.

7 Place the pan onto a baking tray and bake for 25-30 minutes or until golden brown.

8 Drizzle over the remaining caramel and serve with ice cream.

Per Serving 541kcals, 30.8g fat (20.4g saturated), 64.1g carbs (36.8g sugars), 6.6g protein, 5.1g fibre, 0.038g sodium

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sweet things bananas

BANANA NUT SCONES WITH MAPLE BUTTER GLAZE Serves 8 For the scones: 2 large bananas, mashed 60g natural yoghurt 100g light brown sugar 1 egg 1 tsp vanilla extract 310g plain flour 2½ tsp baking powder 2 tsp cinnamon 70g butter 125g pecan nuts, chopped For the maple butter glaze: 35g unsalted butter 85ml maple syrup 115g icing sugar, sieved

3 In a separate large bowl, sieve together the plain flour, baking powder and cinnamon. Rub in the butter until the mixture resembles breadcrumbs.

4 Add the wet ingredients and pecans to the flour mixture and stir until it forms a soft dough.

5 Tip the dough out onto a floured surface.

Give the dough a light knead and shape into a round ball.

6 Place the ball onto the prepared tray and roll out into a 20-25cm circle.

7 Bake for 30-35 minutes. To check if it is baked, turn it upside down and tap on the bottom. If it sounds hollow, then it is baked. Allow to cool.

8 For the icing, stir the butter and maple syrup together in a pot over a low heat until the butter has melted. Remove from the heat and gradually stir in the icing sugar until it forms a smooth icing.

9 Spoon the icing all over the scone, then use sharp a knife to cut into eight triangles.

Per Serving 438kcals, 12.6g fat (1.6g saturated), 77.2g carbs (40.1g sugars), 7g protein, 3.9g fibre, 0.018g sodium

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a large baking tray with nonstick parchment paper.

2 In a large bowl, combine the mashed bananas, yoghurt, brown sugar, egg and vanilla. Set aside.

IP TOP T

ke large ed to ma If you ne es and s of scon cut quantitie to e time don’t hav , this e by one n o t u o them save t way to is a grea can also be se ular time. The form reg cut out to preferred. if scones,

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MAKE ROOM FOR

MACARONS!

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sweet things macarons

Tips FROM THE

Food Stylist Shannon Peare brings a touch of French elegance to our kitchens

TEST K TCHEN

M

acarons are often made in beautiful pastel colours and are such an elegant bake.

They have a crunchy exterior with a chewy texture. Filled with delicious curd, coulis, jam or buttercream, you really don’t know what surprise may be waiting inside. I am going to guide you through the ways of the macaron.

Getting jiggly with it What is a macaron? The French macaron is a small sandwich cookie traditionally made with ground almonds and French meringue. It can be sandwiched together with a variety of fillings such as jam, curd or buttercream. The shell is quite subtle in flavour, so the fillings are typically where most of the taste comes from. The shells have smooth tops and ruffled bottoms referred to as “feet.”

The dry ingredients One of the main ingredients in macarons is ground almonds. They do come already ground, but a good rule of thumb is to give them a blitz in the food processor anyway. You should always blend your ground almonds with the icing sugar, otherwise you may end up with almond butter.

After you have given the icing sugar and ground almonds a blitz, pass them through a sieve to remove any lumps or large pieces of almond.

The meringue Before attempting to make meringue, your bowl and utensils need to be spotlessly clean and dry — meringues are very sensitive and do not like grease or moisture! Give your mixing bowl, whisk and any other utensils a good clean with soap and boiling water and make sure to dry them thoroughly; kitchen paper is the best option for this. Your eggs should be at room temperature as they will whip up much faster than colder eggs and will

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get better volume. If you store your eggs in the fridge, allow them to sit at room temperature for 30 minutes before whipping.

Keep on foldin’ After the meringue is whipped, it is time to start the folding process. This step is referred to as the “macaronage,” and it’s often the step people worry about the most. Just take your time folding; you don’t have to be super gentle, but be sure not to completely deflate the batter before it is fully mixed. Once the mixture starts to come together, you can continue to cut and fold, as at this stage you can start to knock out some of the air. The goal here is to evenly incorporate the dry ingredients into the meringue while deflating the batter just a bit. The finished batter should stream off the spatula in ribbons and slowly sink back into itself. You want the mixture to be loose enough that the shells smooth out as you pipe them, but not so loose the batter runs all over the place and loses shape.

Piping You can buy silicone mats that have a macaron template already on them. To ensure an even batch, a good tip is to trace circles onto a piece of paper and slide it under your parchment paper. (If you trace them directly onto the parchment they will leave a mark on the macaroons.) If you are feeling adventurous, go wild and pipe them freehand. You can use a tiny dot of batter on the tray to stick down the parchment, to prevent it from sliding around.

Pipe at a 90-degree angle and squeeze the back of the bag with your dominant hand, using your other hand as a guide. To get the smoothest top, you’ll want to flick the piping tip away as you stop squeezing.

Bye bye bubbles Once they are piped, the next step is to bang the tray on the counter. This will remove any large air bubbles; without this step, the macarons will crack in the oven. Don’t worry about banging the tray too hard, as they should still hold shape.

Take a rest The macarons now sit at room temperature to let the surface of the shells dry out and form a crust. This method will trap steam and force it out from the bottom of the shell to form ‘feet’.

The macarons are ready when they feel dry to the touch and don’t stick to your finger.

All about that bake The baking time and temperature is an important part when it comes to macarons.

Everyone’s oven is different and we all eventually get to know our own like the back of our hands. Oven temperatures and times are always going to be a general guide when it comes to macarons. The macarons are done when you can gently nudge a shell with your finger and it doesn’t move. This indicates that the centre has fully set.

Fun with fillings When you are planning what flavour of macaroon you want to make, remember you eat with your eyes first. Don’t be afraid to add a little food colouring to mirror what flavour is inside, for example adding a little yellow for lemon. You can have a lot of fun with different fillings. Whether you make zesty curds, rich ganache or adding different fruit and chopped nuts to buttercream, feel free to experiment.

Macarons can make a beautiful edible gift. You can dress them in pretty boxes or cellophane bags. Don’t forget to break out the fine china for your macaron tea parties!

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sweet things macarons sweet things marshmellows

VANILLA MACARONS Makes 16

For the macarons: 75g ground almonds 115g icing sugar 2 large eggs 50g caster sugar 1 tsp vanilla extract For the buttercream: 120g icing sugar 60g unsalted butter, softened 1 tsp vanilla bean paste 1 Line two baking trays with non-stick parchment paper. Place the ground almonds and icing sugar into a food processor and blend for 15 seconds. Sieve the mixture into a large bowl.

2 Separate the egg whites and discard the yolks. Pour the egg whites into a large,

grease free mixing bowl. Whisk until it forms soft peaks.

3 Gradually add in the caster sugar, a tablespoon at a time. Whisk until it forms a stiff peaks. The meringue should be firm and glossy. Whisk in the vanilla.

4 Using a spatula, fold in the almond mix one-third at a time. When all the dry mix is thoroughly incorporated, continue to cut and fold the mix until it forms a shiny batter with a thick, ribbon-like consistency.

5 Pour the mix into a piping bag with a 1cm round nozzle. Pipe 32 rounds onto the prepared tray.

6 Tap the tray onto the counter to remove any air bubbles. Leave to sit at room temperature for 30 minutes.

7 Preheat the oven to 160ËšC/140ËšC fan/gas 3.

8 Bake for 10-15 minutes. Leave to cool for 10

minutes and then carefully peel the macarons off the baking paper. Leave to cool fully.

9 In a large bowl, beat together beat together all of the ingredients for the buttercream until smooth. If the mix is too thick, add 1-2 tablespoons of boiling water to loosen.

10 Spoon the buttercream into a piping bag and snip a small hole in the end of the bag.

Pipe a swirl of buttercream onto one of the macarons and sandwich with another. Repeat until all are sandwiched.

Per macaron134kcals, 6g fat (2.3g saturated), 19.2g carbs (18.1g sugars), 1.8g protein, 0.6g fibre, 0.031g sodium

IP TO P T

illa ality van Good-qu ll the makes a e here. differenc

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LEMON MACARONS Makes 16

For the lemon curd: Zest and juice of 2 lemons 200g caster sugar 55g unsalted butter, cubed 2 eggs, beaten For the macarons: 1 batch of vanilla macaron mix (p.57) Zest of 1 lemon 1-2 drops of yellow food colouring 1 For the lemon curd, combine the lemon juice and zest, sugar and butter in a pot over

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a low heat. Heat until the butter has melted.

2 Whisk in the beaten egg and turn the heat to medium. Whisk continuously until it comes to a boil.

3 Continue whisking until the mixture starts to thicken. Remove from the heat and allow to cool.

4 For the macarons, make one batch of vanilla macaron mix (p.57), but replace the vanilla with the lemon zest.

5 Once the mix is made, fold through 1-2 drops yellow food colouring. Pipe onto the tray and bake for 10-15 minutes. Set aside

and allow to cool fully.

6 Spoon the curd into a piping bag and snip a small hole in the end of the bag. Pipe a swirl of curd onto one of the macarons and sandwich together with another. Repeat until all are sandwiched.

Per macaron156kcals, 6.3g fat (2.3g saturated), 24.1g carbs (23.1g sugars), 2.5g protein, 0.7g fibre, 0.36g sodium

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sweet sweet things things marshmellows macarons

RASPBERRY MACARONS Makes 16 For the macarons: 1 batch of vanilla macaron mix 1-2 drops of pink food colouring For the coulis: 100g raspberries 1 tbsp caster sugar For the filling: 120g icing sugar 60g unsalted butter, softened 100g raspberry jam

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1 For the macarons, make one batch of vanilla macaron mix and fold through 1-2 drops pink food colouring. Pipe onto the tray and bake for 10-15 minutes. Set aside and allow to cool fully.

2 For the coulis, combine the raspberries and caster sugar in a pot over a medium-low heat and cook until the berries are soft and syrupy.

3 Pass the mix through a sieve into a bowl and discard the seeds.

4 In a large bowl, beat together the icing sugar and butter until smooth. Gradually beat in the raspberry coulis until the mixture is

well combined and a pale pink colour. If the buttercream becomes too loose, add a little extra icing sugar.

5 Spoon the buttercream into a piping bag and snip a small hole in the end of the bag.

6 To assemble the macarons, spread on a layer of jam on one of the macaron shells.

Pipe a swirl of the raspberry buttercream on top and sandwich with another. Repeat until all are sandwiched.

Per Serving 159kcals, 6.1g fat (2.3g saturated), 25.6g carbs (22.4g sugars), 1.9g protein, 1g fibre, 0.31g sodium

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C O C O N U T A N D PA S S I O N F R U I T M A C A R O N S Makes 16 For the macarons: 50g ground almonds 25g desiccated coconut, plus extra for decorating 115g icing sugar 2 large eggs 50g caster sugar For the coulis: 3 passion fruits 3-4 tbsp caster sugar For the buttercream: 120g icing sugar 60g unsalted butter, softened 1 Line two baking trays with non-stick parchment paper. Place the ground almonds, coconut and icing sugar into a food processor and blend for 15 seconds. Sieve the mixture into a large bowl.

2 Separate the egg whites and discard the yolks. Pour the egg whites into a large, grease free mixing bowl. Whisk until it forms soft peaks.

3 Gradually add in the caster sugar, one tablespoon at a time. Whisk until it forms stiff peaks. The meringue should be firm and glossy. Whisk in the vanilla.

4 Using a spatula, fold in the coconut mixture one-third at a time. When all the dry mix is thoroughly incorporated, continue to cut and fold the mix until it forms a shiny batter with a thick, ribbon like consistency.

5 Pour the mix into a piping bag with a 1cm round nozzle. Pipe 32 rounds onto the prepared tray.

6 Sprinkle on some extra coconut on the top of each macaron. Tap the tray onto the counter to remove any air bubbles. Leave to sit at room temperature for 30 minutes.

7 Preheat the oven to 160ËšC/140ËšC fan/gas mark 3.

8 Bake for 10-15 minutes. Leave to cool for 10 minutes and then carefully peel the macarons off the baking paper. Leave to cool fully.

9 For the coulis, cut the passion fruits in half and spoon the pulp into a pan. Place over a medium heat and add the caster sugar. Bring to the boil and reduce to a simmer for 3-5 minutes. Pass the mix through a sieve into a bowl and discard the seeds. Allow to cool.

10 In a large bowl, beat together the icing sugar and butter until smooth. Gradually beat in 1-2 tablespoons of the passion fruit coulis until well combined and a pale yellow colour.

If the buttercream becomes too loose, add extra icing sugar. Spoon the mix into a piping bag, snip a small hole in the end of the bag.

11 Spoon the remaining curd into a piping bag. Use a scissors to snip a small hole in the end of the bag.

12 Pipe a ring of buttercream around the outer edge of one of the macaron shells, leaving a hole in the centre. Fill the centre with a spoonful of the passion fruit coulis, so it sits nicely in the hole. Sandwich together with another macaron shell. Repeat until all are sandwiched.

Per Serving 143kcals, 6.3g fat (3.1g saturated), 21.5g carbs (20.1g sugars), 1.7g protein, 1g fibre, 0.32g sodium

IP TO P T

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60 Easy Food

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sweet things macarons

HAZELNUT C H O C O L AT E MACARONS Makes 16 For the macarons: 50g ground almonds 25g hazelnuts, chopped 100g icing sugar 2 tbsp cocoa powder 2 large eggs 50g caster sugar For the filling: 120g hazelnut spread 1 Line two baking trays with non-stick parchment paper. Place the ground almonds, hazelnuts, icing sugar and cocoa into a food processor and blend for 15 seconds. Sieve the mixture into a large bowl.

2 Separate the egg whites and discard the yolks. Pour the egg whites into a large, grease free mixing bowl. Whisk until it forms soft peaks.

3 Gradually add in the caster sugar, one tablespoon at a time. Whisk until it forms stiff peaks. The meringue should be firm and glossy. Whisk in the vanilla.

4 Using a spatula, fold in the hazelnut mix one-third at a time. When all the dry mix is thoroughly incorporated, continue to cut and fold the mix until it forms a shiny batter with a thick,

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ribbon-like consistency.

5 Pour the mix into a piping bag with a 1cm round nozzle. Pipe 32 rounds onto the prepared tray.

6 Sprinkle on some extra coconut on the top of each macaron. Tap the tray onto the counter to remove any air bubbles. Leave to sit at room temperature for 30 minutes.

7 Preheat the oven to 160ËšC/140ËšC fan/ gas mark 3.

8 Bake in the prepared oven for 10-15 minutes. Leave to cool for 10 minutes and then carefully peel the macarons off the baking paper. Set aside and allow to cool fully.

9 For the filling, spoon the hazelnut spread into a piping bag and snip a small hole in the end of the bag.

10 Pipe a swirl of the hazelnut spread on one of the macaron shells and sandwich with another. Repeat until all sandwiched.

Per Serving 114kcals, 5.7g fat (1.1g saturated), 14.9g carbs (13.5g sugars), 2.3g protein, 1g fibre, 0.13g sodium

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P I S TA C H I O M A C A R O N S Makes 16 For the macarons: 50g ground almonds 25g pistachios, deshelled and finely chopped, plus extra to decorate 115g icing sugar 2 large eggs 50g caster sugar 1 tsp vanilla extract 1-2 drops green food colouring

For the buttercream: 120g icing sugar 60g unsalted butter, softened 1 tsp vanilla bean paste 1 Line two baking trays with non-stick parchment paper. Place the ground almonds, pistachios and icing sugar into a food processor and blend for 15 seconds. Sieve the mixture into a large bowl.

2 Separate the egg whites and discard the yolks. Pour the egg whites into a large, grease-free mixing bowl. Whisk until it forms soft peaks.

3 Gradually add in the caster sugar, one tablespoon at a time. Whisk until it forms stiff peaks. The meringue should be firm and glossy. Whisk in the vanilla.

4 Using a spatula, fold in the pistachio mixture, one-third at a time. When all the dry mix is thoroughly incorporated, continue to cut and fold the mix until it forms a shiny batter with a thick, ribbon-like consistency.

Fold in 1-2 drops green food colouring.

5 Pour the mix into a piping bag with a 1cm round nozzle. Pipe 32 rounds onto the prepared tray.

6 Sprinkle on some finely chopped pistachios onto each. Tap the tray onto the counter to remove any air bubbles. Leave to sit at room temperature for 30 minutes.

7 Preheat the oven to 160˚C/140˚C fan/gas mark 3.

8 Bake in the prepared oven for 10-15 minutes. Leave to cool for 10 minutes and then carefully peel the macarons off the baking paper. Leave to cool fully.

9 In a large bowl, beat together all of the ingredients for the buttercream until smooth.

If the mix is too thick, add 1-2 tablespoons of boiling water to loosen the icing.

10 Spoon the mix into a piping bag, snip a small hole in the end of the bag. Pipe a swirl of buttercream onto one of the macarons and sandwich together with another. Repeat until all are sandwiched.

Per Serving 135kcals, 6.1g fat (2.3g saturated), 19.3g carbs (18.2g sugars), 1.9g protein, 0.6g fibre, 0.41g sodium

IP TO P T

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sweet things macarons

STEP 1

STEP BY

STEP

Place the ground almonds and icing sugar into a food processor and blend to form a fine powder. Sieve the mixture into a large bowl and discard any bits of almond that remain in the sieve.

1 STEP 2

2

Whisk the egg whites to soft peaks. Gradually add in the caster sugar, one tablespoon at a time. Whisk until it forms stiff peaks. The meringue should be firm and glossy.

STEP 3

ns Macaroo a e v a should h ith w ll crisp she t a t o a frilly fo . e s a the b

Using a spatula, fold in the almond mixture, one-third at a time. Use a circular folding motion by running the spatula around the bowl and under the meringue, then folding and cutting through the mixture. Add the final third of almond mixture and repeat the cutting and folding motion. The mixture will be quite firm, but continue to cut and fold until it becomes smooth and glossy. When you lift up the spatula, the mixture should be like a thick ribbon falling slowly, leaving a trail in the mix for about 30 seconds before disappearing.

3

4 STEP 4

Line a baking tray with non-stick parchment paper. Pour the mixture into a piping bag with a 1cm round nozzle. Pipe rounds onto the tray; for large macarons they should be 7cm, and for small about 2cm. Tap the tray to remove any air bubbles and leave the macarons at room temperature for 30 minutes. You should be able to gently touch them without them sticking to your finger.

They should take 10-15 minutes to bake. Leave to cool before filling. The shells should be carefully removed from the baking parchment. If the bases are still soft and sticky, return the trays to the oven for a further few minutes, leaving the door ajar.

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Simple Beef Stew Simple Beef Stew • 1kg beef, cubed 1kg beef, cubed •• 700g carrots, sliced •• 2700g carrots, large onions,sliced chopped 2 large onions, •• 1kg beef, cubed 1.5 ltr beef stockchopped 1.5 ltrmixed beef stock •• 700g carrots, sliced 3tsp herbs mixed herbs • 23tsp large onions, chopped • 1.5 ltr beef stock • 3tsp mixed herbs

• 700g potatoes, cubed cubed •• 3700g largepotatoes, leeks, sliced •• 23 garlic large leeks, sliced cloves, crushed 2 garlic cloves, crushed •• 700g potatoes, cubed 3tbsp cornflour 3tbsp cornflour •• 3 large leeks, sliced salt and pepper andcloves, peppercrushed • 2salt garlic • 3tbsp cornflour • salt and pepper

The Sear and Stew Slow Cooker is now available from Morphy Richards stockists nationwide.

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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.

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For more informationMorphy 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 for dinner?

FEEDING YOUR FAMILY, MADE EASY!

66-87

IN THIS SECTION

WEEKLY MENU PLANNER, p66

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

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PASTA PERFECTION, p78

Turn this storecupboard staple into a satisfying supper in minutes

FROM THE BUTCHER'S BLOCK, p86 Local butcher Michael Fleming explains the advantages of planning your shop

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Weekly

MENU PLANNER

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

66 Easy Food

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29/04/2020 15:43

what’s for dinner? weeknight meals

Monday Caramelised onion and goat’s cheese quiche Serves 4-6

For the caramelised onions: 1 tbsp olive oil 3 large red onions, thinly sliced Pinch of salt 2 tbsp brown sugar 1-2 tbsp balsamic vinegar For the quiche: 1x 320g sheet of shortcrust pastry 6 eggs, beaten 120ml milk Salt and black pepper 100g goat’s cheese, crumbled

Meat-free Monday!

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1 For the caramelised onions, heat the olive oil in a deep frying pan over a low heat. Add the onions and a pinch of salt. Allow them to cook slowly for 30-35 minutes until soft and deep golden brown, stirring occasionally.

2 Stir in the brown sugar and balsamic vinegar and allow them to cook for a further five minutes. Set aside.

3 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 20cm deep pie dish and line the base with parchment paper.

4 Unroll the pastry and lift it into the prepared tin, pushing it into the sides. Trim away any excess. Allow to chill for 30 minutes in the fridge, to prevent the pastry from shrinking.

5 Line the pastry with some parchment paper and fill with baking beans. Bake for 15-20 minutes or until the sides of the pastry are a pale golden colour.

6 Remove the paper and the beans and bake

for a further five minutes. Remove from the oven and set aside.

7 In a large jug, whisk together the eggs and milk. Season with salt and cracked black pepper. Add two tabelspoons of the caramelised onions.

8 Spread some of the caramelised onions over the base of the pastry case, reserving the rest for later. Pour in the egg mixture, then bake for 30-35 minutes.

9 Remove the quiche from the oven and top with the reserved caramelised onions.

Crumble over the goat’s cheese and return to the oven for another 5-10 minutes or until the quiche is set and the goat’s cheese has melted. Serve hot or at room temperature.

Per Serving 444kcals, 28.6g fat (6g saturated), 33.3g carbs (6.9g sugars), 14.6g protein, 1.7g fibre, 0.159g sodium

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Tuesday Creamy pasta salad Serves 2

For the dressing: 50g natural yoghurt Juice and zest of 1 lemon 2 tbsp olive oil 1 tsp wholegrain mustard Salt and black pepper For the salad: 150g tri-coloured pasta (or your pasta of choice) 100g cherry tomatoes 2 tsp olive oil 5 slices of prosciutto 60g tenderstem broccoli 30g sugarsnap peas

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30g cucumber, thinly sliced 20g sunflower seeds, toasted 1 In a jug, whisk together all of the ingredients for the dressing until well combined. Set aside.

2 Bring a large pot of salted water to the boil and cook the pasta according to package instructions. Drain well and rinse under running water to cool, then set aside.

3 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4.

4 Place the cherry tomatoes in a baking dish and drizzle with one teaspoon of olive oil.

Roast for 6-8 minutes until just softened.

Allow to cool slightly, then slice the tomatoes in half.

5 Heat one teaspoon of olive oil in a pan over a medium-high heat and cook the prosciutto

until golden and crisp. Transfer to a plate lined with kitchen paper and allow to cool.

6 In a pot of boiling water, blanch the broccoli and sugarsnap peas for 2-3 minutes until tender. Transfer to a bowl of iced water for 2-3 minutes to stop them from cooking further, then drain well.

7 In a large bowl, combine the pasta, tomatoes, broccoli, sugarsnap peas, cucumber and some of the dressing. Toss to combine well.

8 Divide between two serving plates.

Crumble over the crispy prosciutto and sprinkle over the toasted sunflower seeds.

Drizzle over the remaining dressing and finish with some black pepper.

Per Serving 502kcals, 25.8g fat (4.1g saturated), 52.5g carbs (4.9g sugars), 18.9g protein, 3.6g fibre, 0.434g sodium

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29/04/2020 15:44

what’s for dinner? weeknight meals

S

L I Z Z I E

M O L L O Y

“This was a really easy yet extremely elegant looking lunch dish. Puff pastry is always a winner in our house and this was something I hadn't tried before.

We substituted Parma ham and Gruyère for regular ham and Cheddar based on what we had in the fridge I times I made five portions and also only used two-thirds of the cheese. Baking the pastry before adding the egg not only creates an area for the egg to sit in but also prevents the egg from over cooking (that gooey golden yolk and crispy pastry is what you want ). he children loved it and gobbled theirs with baked beans. y husband and I had a nice fresh salad with i on vinaigrette. his is an easily adaptable recipe for everyone's repertoire.

Puff pastry croque madames

Wednesday

Makes 4

1 x 320g sheet of puff pastry 6 slices of Parma ham, torn 150g Gruyère, grated 4 eggs Salt and black pepper To serve: Salad

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1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and line a baking tray with non-stick parhcment paper 2 Unroll the sheet of pastry. Using a sharp knife, cut the pastry into four squares.

3 In the centre of each square of pastry, place some grated cheese and shredded Parma ham.

4 Fold in each corner to make a parcel, leaving the middle of the pastry open.

5 Place onto the lined tray and bake for 10 minutes or until a light golden colour.

6 Remove from the oven and crack an egg into the middle of each. Return to the oven and bake for 4-6 minutes or until the eggs have just set.

7 Remove from the oven and top with some sea salt and plenty of black pepper.

Serve warm with a salad.

Per Serving 679kcals, 48.1g fat (16.5g saturated), 37g carbs (1.1g sugars), 24.6g protein, 1.4g fibre, 0.589g sodium

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Thursday Spicy harissa chicken traybake Serves 4

8 chicken thighs 60g chorizo, sliced 3-4 tbsp harissa paste 2 tbsp olive oil Salt and black pepper 1 sweet potato, cut into wedges 1 red onion, cut into wedges 1 butternut squash, cubed 100g tenderstem broccoli 1 Preheat the oven to 200ËšC/180ËšC fan/ gas mark 6.

2 In a large bowl, toss the chicken thighs and chorizo with the harissa paste and olive oil. Season with salt and black pepper. Allow to marinade in the fridge for at least 30 minutes, or overnight.

3 Remove from the fridge and add the prepared vegetables.

4 Transfer everything into a large roasting tin and bake for 30-35 minutes or until the chicken is cooked and the vegetables are tender.

Per Serving 526kcals, 33.1g fat (9.2g saturated), 18g carbs (4.9g sugars), 44.3g protein, 3.6g fibre, 0.39g sodium

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what’s for dinner? weeknight meals

Friday Spiced carrot and orange soup with cheesy toasts Serves 4

1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves 1 tbsp ground cumin 2 tsp dried chilli flakes, plus extra to serve 650g carrots, peeled and cubed 200g potatoes, peeled and cubed 1L vegetable stock Zest and juice of 3 oranges

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To serve: 4 slices sourdough bread 1 tbsp butter 100g Mozzarella, grated 100g Emmental, grated 2 tbsp cream 1 Heat the olive oil in a large pot over a medium heat and cook the onion for 5-6 minutes until soft and translucent. Add the garlic, cumin and chilli flakes and cook for one minute until fragrant.

2 Add the carrots, cover with a lid and cook for 10 minutes.

3 Add the potatoes, stock, orange zest and

juice. Cook for 15 minutes or until the vegetables are tender.

4 Use a stick blender to whizz until smooth.

Return to the pot to a low heat and keep the soup warm.

5 For the cheesy toasts, butter the bread and top with the cheeses. Place under the grill for 3-5 minutes or until golden brown.

6 Pour the soup into bowls. Drizzle with a little cream and sprinkle with a few extra chilli flakes, if desired. Serve hot with the cheesy toasts.

Per Serving 521kcals, 20.2g fat (11.3g saturated), 69.5g carbs (16.1g sugars), 20g protein, 7.6g fibre, 1.366g sodium

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Saturday Salmon pitta pizzas Serves 2

2 wholemeal pittas 2 tbsp tomato relish 100g rocket 60g smoked salmon 3 tbsp ricotta 2 tbsp capers

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2 lemon wedges, for squeezing Black pepper To serve: Sweet potato fries 1 Put the pittas in the toaster for one minute to warm up.

2 Spread the tomato relish over the tops of the pittas and add a layer of rocket.

3 Chop the smoked salmon into small pieces and place on top of each pitta.

4 Spoon on a few dollops of ricotta and sprinkle over the capers.

5 Top with a squeeze of fresh lemon and some cracked black pepper. Serve with some sweet potato fries.

Per Serving 242kcals, 4.8g fat (1.6g saturated), 32.2g carbs (1.3g sugars), 15.9g protein, 5.5g fibre, 0.899g sodium

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29/04/2020 15:44

what’s for dinner? weeknight meals

Dessert white chocolate and strawberry ice cream cookie sandwiches Serves 6

For the cookies: 115g butter, softened 110g light brown sugar 100g caster sugar 1 egg 190g plain flour ½ tsp bicarbonate of soda 120g dark chocolate chips 150g white chocolate chips For the filling: 300g strawberry ice cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line two large baking trays with nonstick parchment paper.

2 In a large bowl, beat together the butter and sugars until light and fluffy. Add the egg and beat until smooth.

3 Sieve in the flour and bicarbonate of soda.

Stir in the dark and white chocolate until the mixture forms a dough.

4 Place the dough into a sheet of parchment and roll into a long sausage shape. Place into the freezer for 30 minutes.

5 Remove the dough from the freezer and cut into 2cm-thick discs. Place onto the baking trays, leaving space between each.

6 Bake for 20-25 minutes or until golden brown. Allow to cool fully on the tray.

7 Take one cookie and add a scoop of ice cream. Top with another cookie and repeat until all the cookies have been used.

Per Serving 610kcals, 28.1g fat (17.2g saturated), 83.5g carbs (57.1g sugars), 7g protein, 1.9g fibre, 0.279g sodium

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Sunday Zesty chicken stir-fry Serves 4

For the sauce: 100ml soy sauce 1 garlic clove, crushed Juice and zest of 1 orange 1 tsp fresh ginger, grated 1 tbsp honey 1 tbsp sesame seeds For the wok: 4 chicken fillets, cut into strips 1 tbsp coconut oil 200g tenderstem broccoli

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1 red onion, sliced 50g baby corn 1 red and 1 green pepper, deseeded and sliced 2 spring onions, chopped 1 fresh chilli, chopped 2 packs ready-to-wok noodles To serve: Chillies, sliced

2 Melt the oil in a wok or large pan, add chicken and cook for 4-5 minutes.

3 Add the broccoli, red onion, baby corn, peppers, spring onions and chilli. Stir-fry for 3-4 minutes.

4 Add the ready-to-wok noodles and cook for another 2-3 minutes.

5 To serve, scatter with some extra sliced chillies, chopped spring onions and some sesame seeds.

Sesame seeds Spring onions, chopped

Per Serving 496kcals, 16.2g fat (6.2g saturated), 41.7g carbs (13g sugars), 47.7g protein, 5.6g fibre, 2.348g sodium

1 In a bowl, combine all of the ingredients for the sauce. Add the chicken strips and allow to marinate for 10 minutes.

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29/04/2020 15:44

what’s for dinner weeknight meals

Dessert Summer fruit tartlets Makes about 24

For the shortcrust pastry: 150g plain flour 15g icing sugar 75g cold butter 1 egg yolk 2-3 tbsp cold water For the filling: 500g fresh custard 1 tsp vanilla extract with seeds Variety of fresh berries (blueberries, strawberries, raspberries) 4 tbsp apricot jam

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1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Grease six mini tart tins and line the base with parchment paper.

2 In a large bowl, sieve together the flour and sugar. Use your fingers to rub in the butter until the mixture resembles breadcrumbs.

3 Stir in the egg yolk and enough cold water to form a soft dough. Turn the pastry onto a floured surface and lightly knead until the dough comes together. Wrap the pastry in cling film and refrigerate for at least one hour.

4 On a floured surface, roll out the dough to about 4mm thick. Lift the pastry into the prepared tins, gently pushing it into the sides. Trim away any excess.

5 Line the pastry with some parchment paper and fill each with baking beans.

Bake for about 15-20 minutes or until the sides of the pastry are a pale golden colour. Remove the paper and the beans and bake for five minutes longer.

Remove from the oven and allow to cool completely.

6 For the filling, in a bowl, stir together the custard and vanilla extract. Spoon into each pastry case and spread evenly with a palette knife.

7 Top each with fresh fruit and berries.

8 In a small bowl, microwave the apricot jam until it has melted. Use a pastry brush to glaze the fruit with the jam.

Serve chilled.

Per Serving 418kcals, 20.9g fat (8.7g saturated), 49.7g carbs (19.3g sugars), 7.9g protein, 2.7g fibre, 0.279g sodium

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If you find yourself with leftover puff pastry, make yourself a little treat by cutting into small squares and topping with chocolate hazelnut spread, jam, lemon curd, peanut butter or your filling of choice. Bake until the pastry is golden brown and enjoy with your tea or coffee.

Use leftover chorizo to make paella, or fry in a little olive oil with some sliced onions and chopped cooked baby potatoes for a tasty Spanish-inspired side dish.

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Caramelised onions are delicious in frittatas, toasted sandwiches or on some crusty bread to make a simple bruschetta. They’re also a perfect match for steaks, burgers or lamb chops.

Caramelised onions can last 3-4 days in the fridge, so it’s well worth making a double batch.

Pitta breads are a great alternative to nachos. Simply cut them into small triangles, coat lightly with a spray of oil and bake until crispy. Enjoy them with hummus or your favourite dips.

Natural yoghurt is a dream to have in the fridge, as it can be used in a myriad of ways. Substitute for half of the mayonnaise when making potato salad or coleslaw for a lighter, tangier dressing; mix with your favourite hot sauce for a drizzle that’s perfect for tacos or open sandwiches; combine with cucumber, coriander, lemon juice, cumin and seasoning for easy tzatziki; or dollop over fresh fruit or porridge for a healthy start to the day.

MAY/JUNE MAY 2020

29/04/2020 15:44

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MAY/JUNE 2020

29/04/2020 15:50

what’s for dinner? pasta

Turn this storecupboard staple into a satisfying supper in minutes

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Smoked salmon carbonara Serves 2 2 eggs 40g Parmesan, grated 100ml cream Black pepper 150g tagliatelle or other long pasta 100g smoked salmon, chopped into strips 50g frozen peas, cooked and drained Zest of 1 lemon, plus a squeeze of lemon juice

1 In a jug, whisk together the eggs, Parmesan, cream and some black pepper. Set aside.

2 Bring a large pot of salted water to the boil over a high heat and cook the pasta according to packet instructions.

3 Drain the pasta, reserving some of the cooking water. Return the pasta to the pot.

4 Turn the heat to very low. Add the egg mixture and 1-2 tablespoons of the reserved pasta cooking water, stirring continuously until

the sauce thickens. Season to taste.

5 Stir in the smoked salmon, peas and lemon zest. Add extra black pepper and lemon juice, to serve.

Per Serving 505kcals, 15.4g fat (6.1g saturated), 57.6g carbs (2.3g sugars), 33.3g protein, 3.2g fibre, 1.279g sodium

IT M A K ER S : YO U

n’t have If you do salmon, smoked another substitute, or go with sh tinned fi dard smoked the stan n lardons. baco

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29/04/2020 15:50

what’s what’sfor fordinner? dinner pasta

Thai pesto pasta Serves 2 For the Thai pesto: 40g cashews 1 garlic clove, crushed 1 red chilli, roughly chopped 1 tbsp olive oil 75ml coconut milk A handful of coriander Salt and black pepper For the pasta: 100g penne 1 tbsp olive oil 1 garlic clove, crushed

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1 red and 1 yellow pepper, deseeded and sliced 40g sugarsnap peas, blanched To serve: Sliced chilli Fresh coriander 1 In a food processor, combine all of the ingredients for the Thai pesto and pulse until smooth. Season to taste and set aside.

2 Heat the oil in a pot over a medium heat, add the garlic and cook for one minute. Add the peppers and sugarsnap peas and cook for 2-3 minutes. Add two tablespoons of the Thai pesto and cook for one minute longer.

3 Bring a large pot of salted water to the boil over a high heat and cook the pasta according to packet instructions. Drain the pasta well and add to the vegetables.

4 Toss until all the pasta is coated in the pesto, adding as much extra pesto as you like. Season to taste with salt and black pepper.

5 Divide between bowls and top with some sliced chilli and extra coriander.

Per Serving 579kcals, 34.6g fat (11.9g saturated), 57.8g carbs (4.9g sugars), 15.8g protein, 7.6g fibre, 0.116g sodium

Easy Food 81

29/04/2020 15:50

IT M A K ER S : YO U

is in one Ser ve th g dish, or in large bakr to smaller transfe of dishes oven-pro bake, like or pans toid here. we d

82 Easy Food

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29/04/2020 15:50

what’s for dinner? pasta

Cheesy pasta bake Serves 4 For the tomato sauce: 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed ½ tsp chilli flakes 1 tbsp tomato purée 2 x 400g tins of chopped tomatoes 2 tsp balsamic vinegar 2 tsp sugar 1 handful of fresh basil, torn Salt and black pepper

TA ST E T E A M - E D E L

W A L S H

“This cheesy pasta was a nice dish with a slight kick to it due to the chilli akes, but it’s not too spicy and it went down well with everyone in the family.

I’d often prefer a cheese sauce rather than ust the cheese on top that said, this method made the dish very uick to make. icotta doesn’t really melt that much, so it wasn’t that impressive as a presentation. I used spiral pasta as conchiglie wasn’t available, but it would work perfectly with any pasta you have. It’s a really uick dish to make and ideal to feed the family uickly.

For the pasta bake: 200g conchiglie pasta 100g ricotta 1 x 125g ball of fresh Mozzarella, torn Fresh basil 1 Heat the oil in a large pot over a medium heat and cook the onion for 5-6 minutes until translucent. Add the garlic and chilli flakes and cook for one minute longer.

2 Stir in the tomato purée and cook for 1-2 minutes. Add the chopped tomatoes, balsamic vinegar and sugar. Cook over a medium-high heat for 15-20 minutes until the sauce has thickened. Stir in the basil and season with salt and pepper.

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

4 Bring a pot of salted water to the boil over a high heat and cook the pasta according to packet instructions.

5 Drain the pasta and add to the tomato sauce. Toss to coat well, then transfer the pasta to a baking dish.

6 Spoon over dollops of the ricotta and scatter the torn Mozzarella over top. Bake for 15-20 minutes or until the cheese is golden and bubbling.

7 Serve topped with extra fresh basil and some cracked black pepper.

Per Serving 389kcals, 17.3g fat (6.4g saturated), 42.4g carbs (9g sugars), 17.6g protein, 3.2g fibre, 0.154g sodium

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Easy Food 83

30/04/2020 12:40

Pasta Caesar salad Serves 4 For the Caesar dressing: 2 garlic cloves, peeled 60g Parmesan, grated Zest and juice of 1 lemon 1 tbsp Dijon mustard 3 anchovy fillets packed in oil, drained 1 tsp Worcestershire sauce 60ml olive oil Salt and black pepper For the salad: 100g wholemeal fusilli 1 tbsp olive oil 100g bacon lardons

84 Easy Food

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150g cooked chicken, shredded 100g croutons 150g romaine lettuce, shredded 40g Parmesan, grated, plus extra to serve 1 In a food processor, combine the garlic cloves, Parmesan, lemon zest and juice, mustard, anchovies and Worcestershire sauce.

Whizz until smooth.

2 With the machine running, slowly stream in the olive oil. Let the processor run for another 10-15 seconds. Taste and season with black pepper and some salt, if needed.

3 Bring a large pot of salted water to the boil over a high heat and cook the pasta according to packet instructions. Drain well and set aside.

4 Heat the olive oil in a pan over a mediumhigh heat and cook the bacon lardons for 4-5 minutes or until golden and crisp. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper.

5 In a large bowl, combine the cooked pasta, bacon, chicken, croutons, lettuce and Parmesan. Add half of the dressing and toss to coat.

6 Serve the salad topped with some extra Parmesan, some cracked black pepper and a drizzle of extra dressing if desired.

Per Serving 471kcals, 24.1g fat (7.1g saturated), 37.3g carbs (0.9g sugars), 27.6g protein, 4.4g fibre, 0.83g sodium

MAY/JUNE 2020

29/04/2020 15:51

what’s what’sfor fordinner? dinner pasta

Mac ‘n’ cheese croquettes

Makes 12

For the filling: 300g macaroni 40g butter 1 garlic clove, crushed 1 tsp Dijon mustard 40g plain flour 500ml warm milk 250g mature white Cheddar, grated 50g Parmesan (or vegetarian equivalent), grated

For the coating: 100g plain flour 2 eggs, beaten 200g breadcrumbs 1L vegetable or sunflower oil 1 Bring a large pot of salted water to the boil over a high heat and cook the pasta according to packet instructions. Drain and set aside.

2 Melt the butter in a pan over a medium-high heat. Add the garlic and mustard and cook for one minute. Stir in the flour and cook for 2-3 minutes, stirring constantly.

3 Slowly stream in the milk, whisking as you go to avoid any lumps. Allow to simmer for five minutes or until thickened, whisking constantly.

4 Remove from the heat and stir in both cheeses. Season with salt and black pepper.

Stir through the cooked pasta, then set aside and allow to cool.

5 Line a tray that will fit in your freezer with non-stick parchment paper.

6 Take 1½ tablespoons of the cooled pasta mixture, roll it into a ball and place onto the prepared tray. Repeat this step until all the mixture has been used. Place into the freezer for at least 30 minutes.

7 Divide the flour, beaten egg and breadcrumsb amongst three shallow bowls.

8 Remove the balls from the freezer and re-roll any that have lost their shape.

9 Working with one ball at a time, coat them in the flour, then the egg and then the breadcrumbs, then return to the tray.

10 Heat the oil to 180˚C in a large pot or deep fryer, allow the oil to come to 180˚C. Using a slotted spoon or the fryer basket, gently lower the balls into the oil. Fry for 3-5 minutes or until golden brown. Remove and place onto a plate or tray lined with kitchen roll.

11 Continue until all of the balls have been cooked. Allow to cool slightly before serving.

Per Serving 579kcals, 34.6g fat (11.9g saturated), 57.8g carbs (4.9g sugars), 15.8g protein, 7.6g fibre, 0.116g sodium

IT MAKE : S R YO U

cipe ke this reheese a m n a c c ’ You of mac ‘n b as a dishe the breadcrum s s u u d io an a delic to make ping. Top the p to crispy heese with the l mac ‘n’ c b and bake unti m breadcru lden brown. go

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Easy Food 85

29/04/2020 15:51

Two-ingredient pulled ham Makes 1.8kg shredded meat

4 Remove the gammon from the slow cooker. Transfer to a chopping board and shred the meat using two forks.

1.8kg ham joint 500ml pineapple juice

Per 200g 271kcals, 12.3g fat (3.4g saturated), 2.6g carbs (0.9g sugars), 34.9g protein, 0g fibre, 2.42g sodium

1 Place the ham into the slow cooker.

2 Pour the pineapple juice over the top. Add enough water so that the liquid comes twothirds of the way up the joint.

3 Cook on the high setting for six hours or on the low setting for 10 hours, or until the meat is completely cooked throughout.

Ways to serve: • In soft baps or burger buns with barbecue sauce and sliced pineapple (pictured) • With homemade chips, fried eggs and grilled tomatoes

• In fried rice (perfect for using up whatever vegetables you have) • In pasta bakes or cannelloni • In cabbage soup, pea soup or hearty stews • In risotto • In pastry- or mash-topped pies • In salads • In quiches or other tarts • In wraps, tacos or burritos • In stuffed baked potatoes • In ham salad sandwiches with coleslaw, tomato and lettuce • In a classic Croque Monsiuer sandwich

IT MAKE S YO U R

e for apple juic er, e in p e Swap th juice, be , orange le a r e n use a g in g or you ca ks in r, te a w cider or ple chun of pineap ook this in n ti e rg la oc ply u can als juice! Yo stove; sim e th n o t o e p th n a large to a boil, eat id u q li e eh bring th , lower th rs. d li a h it 0 hou cover w er for 8-1 and simm

86 Easy Food

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29/04/2020 15:52

what’s for dinner? butcher advice

From the

BUTCHER’S BLOCK Local butcher Michael Fleming explains the advantages of planning your shop

How do I estimate how much meat I’ll need per person?

I would usually estimate 170-180g per person unless you’re feeding ravenous teenagers or big burly men!

What are the advantages of writing shopping lists and meal plans?

Planning what you’ll be eating for the next week or so has several advantages. Not only does it cut down on time, as only one trip to the butcher is necessary, but it can save money and reduce food waste, too.

With a shopping list in hand — or at the very least, a general idea in mind — you’re much less likely to be tempted by impulse buys.

Planning ahead also makes it easier to cook once and eat twice. Try this two-ingredient pulled ham and use the finished meat in twocompletely different meals over the course of a few days!

Is it better to buy special offer items in bulk?

It’s not necessarily better as a rule, but depending on the situation it can be cost-effective. Ask yourself the following questions: do I have room in my freezer for the extra? Is this a meat I enjoy eating?

Do I know how to cook it and, if not, am I prepared to learn? If the answer to all of these questions is “yes,” then it’s well worth taking advantage of the savings.

How long does fresh meat keep in the fridge?

A general rule of thumb is four days, or by the expiry date — whichever comes first.

Meat can tend to sweat in certain plastics; if it’ll be a couple of days before you eat it, you might wish to transfer it from its original

packaging, place on a plate and cover with cling film or tin foil.

Why do cured meats have a longer expiration date?

The curing process removes much of the moisture from the meat, slowing down the speed at which it goes off, and also adds salt, which is an effective preservative. This is why cured meats like bacon, pancetta, prosciutto, salami, chorizo or pastrami will last much longer than fresh meat.

What can I cook with pancetta?

Cubed pancetta is ideal for making carbonara, as its fat content helps to create the sauce. It’s also delicious pan-fried until nicely golden and crisp, then added to soups, stews or other pasta dishes, or used as a topping for pizza. If you have slices of pancetta rather than cubes, try wrapping it around chicken fillets or pork tenderloins before roasting them; it does a fantastic job of keeping lean meat nice and juicy.

What are your tips for planning a weekly trip to the butcher’s counter?

Make your plan ahead of time. Decide what you want to cook over the next week, then write down the meats and cuts you’ll need to make that happen. Maintain a degree of flexibility; you might find that your butcher has run out of chicken fillets, but that you can easily swap turkey breast into that curry recipe. This attitude also means you can take advantage of special offers by tweaking your plans slightly; most butchers will have good offers at the counter, so it might be worth your while swapping that roast chicken dinner to a stuffed pork fillet. If you’re not great at thinking on your feet, don’t forget you can always phone ahead to make sure your butcher has what you want.

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

90-100 IN THIS SECTION

CHALLENGE YOURSELF, p90

This homemade focaccia is the perfect accompaniment to any Italian meal

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EF148_XX_Intro_Pages.indd 89

DINNER PARTYESQUE, p92

Guests or no guests, treat yourself to a meal worthy of company

BE YOUR OWN BARTENDER, p98 Enjoy cocktail hour in the comfort of your own kitchen with these fun at-home recipes

TREAT YOURSELF, p100 The best time to indulge in this outrageous chocolate sundae? Right now...

Easy Food 89

30/04/2020 10:10

C H A L L E N G E This homemade focaccia is the perfect accompaniment to any Italian meal

MAKE IT YOURS Leftover, slightly stale focaccia makes delicious croutons for topping soups or salads.

Simply cut into 1cm cubes and cook in a dry pan over a medium-high heat until lightly golden on all sides.

SNAP ON!

If you give this a try, don't forget to share your photos with us on social media — we love to see your creations! @easyfoodmag

90 Easy Food

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MAY/JUNE APRIL 2020

29/04/2020 15:53

cooking for fun challenge yourself

1

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3

4

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HOMEMADE GARLIC AND ROSEMARY FOCACCIA

7

Serves 6-8

320ml lukewarm water 2 tsp sugar or honey 1 x 7g packet of active dry yeast 60ml extra virgin olive oil, plus extra for drizzling 1 tsp salt 430g plain flour 2 tbsp fresh rosemary, roughly chopped 2 tsp flaked sea salt, plus extra for sprinkling 1 Place the warm water and sugar in a large bowl and stir to combine. Sprinkle in the yeast and stir briefly, then set aside for 5-10 minutes until foamy.

2 Add the olive oil and salt.

3 Stir in the flour.

4 Stir with a wooden spoon until the dough comes together, then turn out onto a floured work surface.

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EF148_090-091_Challenge yourself.indd 91

5 Knead for five minutes until smooth and elastic, adding a little extra flour whenever it gets too sticky.

6 Use your hands to shape the dough into a ball. Grease a separate bowl with olive oil, then place the dough in the bowl and cover with a clean kitchen towel or some cling film.

Place in a warm part of the room and allow to rise for 45-60 minutes or until doubled in size.

Turn the dough onto a floured surface, and roll it out into a large rectangle around 1cm thick. Brush a piece of cling film with olive oil and place over the dough, oiled side down.

Allow to rise for another 20 minutes. Preheat the oven to 200˚C/180˚C fan/gas mark 6.

7 Remove the cling film and transfer the dough to a large baking tray. Use your fingers to poke deep holes all over the surface.

Drizzle around two tablespoons of olive oil

evenly all over the top of the dough, then scatter over the fresh rosemary and sea salt. Bake for 20 minutes or until golden and cooked through. Remove from the oven and drizzle with a little more olive oil, if desired.

Serve warm.

Per Serving 298kcals, 11.4g fat (1.7g saturated), 43.3g carbs (1.6g sugars), 5.9g protein, 2g fibre, 0.47g sodium

Easy Food 91

29/04/2020 15:53

Dinner party-esque Guests or no guests, treat yourself to a meal worthy of company

Recipes and images from From the Oven to the Table: Simple Dishes that Look after Themselves

By Diana Henry Published by O’Brien Press Photography by Laura Edwards €29/£25 www.octopusbooks.co.uk

92 Easy Food

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MAY/JUNE 2020

29/04/2020 15:13

cooking for fun home dinner party

Slow-roast hoisin pork shoulder with radish and cucumber salad Serves 4 For the pork: 1.9kg boned pork shoulder 125ml soy sauce 125ml runny honey 125ml hoisin sauce 125ml amontillado sherry 2 tsp five spice 3cm fresh root ginger, peeled and finely grated For the salad: 3 tbsp rice vinegar 3 tsp caster sugar Pinch of fine sea salt 2cm fresh root ginger, peeled and finely grated 1 large garlic clove, very finely chopped or grated 1 cucumber, chilled 300g radishes (a mixture of colours if possible), quartered, or cut into eighths if they’re big 1 tsp toasted sesame oil 1 tsp toasted sesame seeds (a mixture of white and black, if you like) To serve: Boiled rice, or soft white bread rolls Crisp lettuce leaves 1 Remove the skin from the pork — or ask your butcher to do it for you — and discard.

Leave the fat on.

2 Mix together all the other ingredients for the pork in a small bowl to make a marinade.

Put this in a large plastic food bag, if possible, or a roasting tin, with the pork. Marinate in the fridge for 24-48 hours.

3 Bring the pork to room temperature by

removing it from the fridge for at least 1 hour before you are going to cook it.

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

5 Put the pork into a roasting tin in which it will fit snugly (if there is a lot of room around it, the juices and the marinade will just run off and burn) and pour the marinade into a saucepan. Roast the pork for 4½-5 hours, or until the meat is soft and melting. Bring the marinade to the boil, then remove from the heat (it’s very important to reheat the marinade to boiling point, so it’s safe for you to use it to baste the part-cooked pork).

6 Now ladle some of the marinade over the pork and return to the oven. Keep adding more of the marinade and basting the pork every 10 minutes for the next hour. Turn it over every time you do this. The pork should end up dark and glossy. If the joint starts to get too dark on the outside, cover it with foil.

7 To make the salad, mix the vinegar, sugar, salt, ginger and garlic together. Peel the cucumber in stripes. Halve it along its length and scoop out the seeds, then cut it into 4cm lengths. Bash these with a mallet or a rolling pin. Put the cucumber into a serving bowl with the dressing and place in the fridge for 20 minutes. When you’re ready to eat, add the radishes and the sesame oil and toss everything together. Scatter the sesame seeds on top.

8 Serve the pork with boiled rice, or in soft white bread rolls, with the radish and cucumber salad, and with crisp lettuce leaves.

Per Serving 423kcals, 7.2g fat (2.1g saturated), 42g carbs (34.6g sugars), 42.3g protein, 2g fibre, 1.7g sodium

“It’s really important to get excellent pork for this. A joint from the supermarket won’t be good enough, either in flavour or texture. Go to your butcher. Apart from basting the meat for the last hour of cooking, this is pretty hassle-free.”

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Easy Food 93

29/04/2020 15:13

Chicken with lemon, capers and thyme Serves 4 550g small waxy potatoes, scrubbed and halved or quartered, depending on size 2 onions, cut into crescent moon-shaped wedges 1 head of garlic, cloves separated but not peeled 10 thyme sprigs 2 unwaxed lemons 3 tbsp extra-virgin olive oil Sea salt flakes and freshly ground black pepper 8 good-sized skin-on bone-in chicken thighs, excess skin neatly trimmed 3 tbsp capers, drained, rinsed and patted dry 1 Preheat the oven to 210ËšC/190ËšC fan/gas mark 6.

2 Put the potatoes into a shallow casserole 30cm across, or into a roasting tin in which all the vegetables can lie in a single layer.

Add the onions, garlic cloves and thyme.

Finely grate the zest of one lemon over this and squeeze on the juice of half of it. Cut the other lemon into fine slices (flick out any seeds you see).

3 Add two tablespoons of the extra virgin olive oil to the vegetables and season them.

Toss the lemon slices in and turn everything over with your hands. Put the chicken thighs on top, skin side up, and brush them with the remaining olive oil. Season them, too.

Make sure no lemon slices are sticking out, as they will burn quickly; they should be tucked under the chicken.

4 Roast in the oven for 30 minutes. Retrieve some of the lemon slices and put them on top of the chicken, so they can turn golden in the last bit of cooking time. Scatter the capers over and return to the oven for a final 10 minutes. Serve straight away.

Per Serving 592kcals, 23.9g fat (5.2g saturated), 38.3g carbs (4.3g sugars), 55.9g protein, 5.4g fibre, 0.358g sodium

94 Easy Food

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MAY/JUNE 2020

29/04/2020 15:13

cooking for fun home dinner party

“This is simplicity itself, but you still have to take care: if you put the lemon slices on top from the start they’ll burn, so keep them tucked away under the chicken and vegetables until you get near the end of cooking time. Green or black olives could also be added ab

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Easy Food 95

29/04/2020 15:14

96 Easy Food

EF148_092-097_filler dining.indd 96

MAY/JUNE 2020

29/04/2020 15:14

cooking for fun home dinner party

Salad of roast carrots, apple and lentils with chilli and preserved lemons Serves 4 as a side dish For the salad: 350g young carrots (a mixture of colours is best, if you can find them) 3 tbsp extra-virgin olive oil Sea salt flakes and freshly ground black pepper 245g cooked Puy lentils (you can buy them in pouches) 1 red and 1 green chilli, halved, deseeded and very finely shredded 2 preserved lemons, rind only, finely shredded, plus 2 tsp brine from the jar 1 large or 2 medium tart eating apples Juice of ½ lemon Leaves from 10 mint sprigs, torn Leaves from 15g bunch of coriander For the dressing: 2 tbsp white balsamic vinegar (or use regular balsamic if you can’t find white) 6 tsp extra-virgin olive oil (fruity rather than grassy) 1 fat garlic clove, finely grated 1cm fresh root ginger, peeled and grated 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.

2 Trim the carrots, but leave a bit of green tuft. If you can’t find young carrots, halve or

quarter larger ones lengthways. Don’t peel them, just wash them well. Place in a single layer in a roasting tin. Add the olive oil, salt and pepper, then toss to ensure the carrots are coated.

3 Roast in the oven for 30-35 minutes, or until tender. Be careful not to overcook them.

4 Make the dressing by putting the vinegar in a bowl and whisking in all the other ingredients with a fork. Season.

5 Put the lentils into a broad shallow serving bowl with half the chilli and one-third of the preserved lemon. Season a little, then toss with about one- third of the dressing.

6 Halve and core the apple or apples (there’s no need to peel them) and cut into matchsticks. Throw into a large mixing bowl with the lemon juice and add the carrots. Add the rest of the preserved lemons and chilli, along with two-thirds of the herbs and the remaining dressing.

7 Throw the rest of the mint and coriander into the lentils. Put the carrot and apple mixture on top — you should still be able to see the lentils around the sides — and serve.

Per Serving 273kcals, 15.2g fat (2.2g saturated), 35.1g carbs (11.4g sugars), 7.8g protein, 9g fibre, 0.07g sodium

“I know this sounds odd, but it works, and it works as a main course lunch salad, not just as a supporting side dish. The real surprise of this recipe is just how good apples are with chillies and preserved lemons.”

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EF148_092-097_filler dining.indd 97

Easy Food 97

29/04/2020 15:14

Be your own bartender

Enjoy cocktail hour in the comfort of your own kitchen with these fun at-home recipes

MAKE IT YOURS: If you like, try adding a splash of pickle juice or olive brine to your Bloody Mary.

If you don’t have tomato juice, you can use tomato passata – or get inventive and use a stick blender to whizz a tin of tomatoes until smooth!

BLOODY MARY Makes 1

1 tsp salt, for the rim Generous handful of ice cubes 50ml vodka 180ml tomato juice 2 dashes Worcestershire sauce 1 dash Tabasco sauce, to taste ½ tsp prepared horseradish Squeeze of lemon juice Salt and black pepper

Optional garnishes: Celery stalk Cocktail stick filled with green olives, pickled gherkins, pickled onions or even a few cooked prawns!

1 Pour the salt onto a small plate. Moisten the rim of a tall glass, then press the rim into the salt and turn so that the salt coats the rim.

Half-fill the glass with ice cubes.

vodka, tomato juice, Worcestershire sauce, Tabasco sauce, horseradish, lemon juice and some salt and pepper. Shake vigorously and strain into the glass.

3 Add your favourite garnishes and enjoy!

Per Serving 115kcals, 0.1g fat (0g saturated), 5.9g carbs (4.7g sugars), 0.5g protein, 0.8g fibre, 0g sodium

2 In a cocktail shaker full of ice, combine the

98 Easy Food

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MAY/JUNE 2020

29/04/2020 15:14

cooking for fun cocktails

WHISKEY SOUR Makes 1 60ml whiskey 20ml fresh lemon juice 20ml simple syrup 1 small egg white (optional) 1 strip of orange zest, white pith removed, or lemon slices Angostura bitters, to taste (optional) 1 In a cocktail shaker, combine the whiskey, lemon juice, simple syrup and egg white, if using.

2 Fill the shaker with ice, cover, and shake vigorously for 20-30 seconds until the outsides of the shaker are very cold.

3 Strain the cocktail into a rocks glass. Garnish with orange zest or lemon slices and add a few shakes of Angostura bitters, if desired.

Per Serving (with egg white) 240kcals, 0.2g fat (0.2g saturated), 23.3g carbs (0.6g sugars), 1.8g protein, 0.1g fibre, 0.38g sodium

MAKE IT YOURS:

r whiskey fo Swap the to in urite g your favo r! a gin sou is make th

BELLINI Makes 6 ½ x 410g tin of peach slices in natural juice 750ml sparkling wine, chilled 1 Place the peaches with their juice into the bowl of a food processor and whizz until very smooth.

2 Place around two teaspoons of the peach purée into each of six glasses.

3 Gently top up the glasses with sparkling wine, being careful not to let it bubble over.

4 Enjoy immediately.

Per Serving 115kcals, 0.1g fat (0g saturated), 5.9g carbs (4.7g sugars), 0.5g protein, 0.8g fibre, 0g sodium

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EF148_99_bartender.indd 99

Easy Food 99

29/04/2020 15:14

BROWNIE MOUSSE SUNDAE Makes 2-3 For the mousse: 170g dark chocolate 240ml double cream 1 tbsp icing sugar 1 tsp vanilla extract

The best time to indulge in this outrageous chocolate sundae? Right now‌

IT M A K ER S YO U

e flavours Mix up th our ping in y by swap lace p cake in favourite wnies, or of the bro te sauce ocola use a ch lted of the sa in place l. carame

To assemble: 200g chocolate brownies 100g salted caramel sauce 100ml cream, whipped 80g pecan nuts, toasted 1 For the mousse, place the chocolate in a bowl set over a pan of simmering water, ensuring the bottom of the bowl does not touch the water.

Add 80ml of the cream. Stir over a medium-low heat until melted and smooth. Remove from the heat and allow to cool to room temperature.

2 In a bowl, beat the remaining cream until thickened. Add the icing sugar and vanilla and continue to beat until soft peaks form.

3 Gradually fold the whipped cream into the chocolate mixture. Allow to chill in the fridge for at least one hour.

4 To assemble the sundae, cut the brownies into small cubes and divide amongst two or three glasses.

Reserve some of the brownie crumbs to sprinkle on top.

5 Transfer the mousse into a piping bag and pipe it on top of the brownies, until the glasses are half full. If you don't have a piping bag, you can spoon the mousse over the brownies.

6 Spoon over most of the salted caramel sauce, reserving some for drizzling on top. Sprinkle over some toasted pecan nuts.

7 Top with whipped cream.

Drizzle with the remaining salted caramel sauce and finish with some chopped nuts and brownie crumbs.

Serve chilled.

Per Serving 1086kcals, 79.3g fat (37g saturated), 84.6 carbs (57.5g sugars), 12.3g protein, 11.4g fibre, 0.248g sodium

100 Easy Food

EF148_100_Treat yourself.indd 100

MAY/JUNE 2020

29/04/2020 15:15

kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS

102-106 IN THIS SECTION

KEEP IT CLEAN, KIDS, p102

This month's Home Ec expert explains why hygiene is two-thirds of health

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EF148_XX_Intro_Pages.indd 101

EASY JUNIORS, p105

These so-simple pastry twists make the perfect sweet snack

Easy Food 101

30/04/2020 11:58

HOME EC

MASTERCLASS

Keep it clean, kids R

ecent events have highlighted the importance of hygiene in maintaining good health. As the kitchen is the hub of every home, good kitchen hygiene practices are vital to prevent microbial contamination and the spread of illness.

Heather Brady of Lough Allen College, Drumkeeran, Co. Leitrim, explains why hygiene is two-thirds of health

Microbial terms Terms such as micro-organisms, microbes and microbial life refer to tiny living things, invisible to the naked eye. These include bacteria, mould, mildew, yeast and viruses. Whilst most microbes do not pose a threat to human health, others can cause infection. The probability of this depends on the type and number of microbes. The best way to limit their presence is to restrict the conditions that enable them to thrive; these are moisture, warmth, food and time.

Keeping bugs at bay • Microbial life cannot exist without water. Use an extractor to prevent condensation, and dry dishes, draining boards and such surfaces thoroughly.

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• Microbes multiply at temperatures between and . void this danger one by simply opening a window to keep the kitchen cool, ventilated and dry.

• Bacteria inhabit certain food groups, especially those high in protein and moisture. Emptying bins, sweeping the oor, cleaning up splatters and spills, covering and correctly storing foods, and rotating products according to their shelflife will minimise this risk.

• Time is a precious resource to bacteria, which can multiply every 20 minutes. One cell can generate up to two million comrades within seven hours. lean well, and clean often ross contamination is the spread of microbes from an obvious source, such as raw chicken, to an unanticipated secondary location. This is preventable by using colour-coded chopping boards, efficient work systems, and by carefully washing potential carriers such as utensils, dishes and our hands nimals and insects often carry microbes. Precautions should be taken to exclude rodents and ies from the kitchen.

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kids’ kitchen home ec

Cleaning made crystal clear • It’s no secret – people are the most important cleaning “agents” of all. Schedule daily and weekly cleaning routines.

• Disinfectant wipes and disposable gloves are unsustainable. Once cleaned, spray bottles, clothes and rubber gloves can be re-used, making them a superior choice for the sake of the environment.

• Excessive chemicals are bad for the environment and can seep into food. Hot soapy water and elbow grease will remove grime gently but effectively. Dissolved bicarbonate of soda acts as a natural deodoriser, useful for the fridge. Always rinse and dry well.

• A halved lemon gently heated in the microwave for one minute creates a natural zesty spritz, that when wiped out, will leave the interior squeaky clean and fresh.

• A mixture of vinegar and water overcomes limescale and shines windows and glass.

• Frequently touched surfaces should be disinfected often with a damp cloth and a mild dilution of sterilising uid. hese include taps, doors, press handles, worktops, switches, bin, appliances, remote controls, etc. ea towels, dish clothes and sponges are extremely useful, once laundered daily. If left damp and dirty at room temperature, they become breeding spots for bacteria.

• Once every month, washing machines and dishwashers should be run on an empty hot wash, and their filters cleaned.

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Bicarbonate of soda Water Rubber gloves Damp dish cloth Plastic or silicone spatula Spray bottle White vinegar 1 Remove your oven racks and anything else you have inside the oven, such as a thermometer. Set aside.

2 In a small bowl, mix around eight tablespoons of bicarbonate of soda with two tablespoons of water, then add a little more water until you have a spreadable paste.

3 Spread the paste all over the inside of your oven, avoiding the heating elements. The paste will turn a brownish colour as you rub it in.

4 Allow the mixture to rest for at least 12 hours, or overnight. Meanwhile, wash and dry your oven racks.

5 Use a damp cloth to wipe out as much of the dried paste as you can. If you need to, use a plastic or silicone spatula to help scrape off the paste.

6 Put a little vinegar in a spray bottle and spray around the inside of the oven; it should foam gently where it meets residual bicarbonate of soda.

7 Use your damp cloth to wipe out the remaining foam and paste. Repeat until all of the residue is gone. Add more water or vinegar as needed while wiping to get the oven clean and shiny.

8 Replace the oven racks and anything else you keep in your oven.

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Mom, Mama, Mum No matter what we are called, we are all doing our best.

Every mum knows the love, the exhaustion, the pride and the self doubt that goes with being a mum.

And every mum needs to be reminded that she’s not alone.

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For expert advice, honesty and friendship, we are here for every mum and every stage.

And although we’re getting a new name, we are still the same people doing our very best for every mum in Ireland.

To join the everymum community free text ‘Register’ to 50400

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kids’ kitchen easy juniors

Easy Food j un iors

These so-simple pastry twists MAKe the perfect sweet snack

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Pastry twists

Makes 12 1 x 320g sheet of puff pastry 150g jam, any flavour 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6 and line a baking tray with non-stick parchment paper. Unroll the sheet of puff pastry and carefully cut it in half lengthways down the middle.

2 Spread your favourite kind of jam over one half of the pastry.

3 Place the other piece of pastry on top to sandwich the jam in the middle. Cut the pastry lengthwise into six long strips, and then cut each strip in half to make 12 in total.

4 Take the ends of each strip and twist. Place the twists on the prepared baking tray.

Bake for 15-20 minutes or until golden brown.

Allow to cool and serve.

Per Serving 182kcals, 10.2g fat (2.6g saturated), 20.6g carbs (6.3g sugars), 2g protein, 0.5g fibre, 0.008g sodium

TIP! pastry

e Make thes your twists with e e in favouri e a e an a o e e in avour e e e r e oo i n na k for u e erf e o

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make it healthy!

GIVE YOUR BODY THE LOVE IT DESERVES

108-122 IN THIS SECTION

FIGHTING FIT, p108

Feel your best by incorporating these immunity-boosting foods into your everyday diet

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EAT IRELAND, p118

Deputy Editor Jocelyn Doyle explores how you can support Irish producers without leaving your home

HEALTHY WAYS WITH TINNED FOODS, p120

New recipes for tinned tomatoes, fish and beans

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Fighting fit Feel your best by incorporating these immunity-boosting

foods into your everyday diet Our immune systems are incredibly hardworking and clever. Give yours all the support possible by being sure to eat a range of immune-boosting, nutritious foods, like the following...

• Dark chocolate contains an antioxidant called theobromine, which may help to boost the immune system by protecting the body’s cells from free radicals.

common cold, some research suggests that they can help to protect against the development of auto-immune disorders such as Crohn’s disease, ulcerative colitis and rheumatoid arthritis.

• Spinach is often hailed as a superfood thanks to its high content of folate, vitamin A, vitamin C, fibre, magnesium and iron. These nutrients boost immune function and provide the body with necessary nutrients for cell division and DNA repair.

• Mushrooms are high in selenium and B vitamins like riboflavin and niacin, necessary for the immune system to work in top form. Mushrooms are also high in polysaccharides, molecules that boost immune function.

• Eggs are a rich source of protein, which can help immune-related problems. Egg yolks also contain zinc and selenium, important minerals that help boost the immune system.

• Ginger has anti-inflammatory and antioxidative properties.

• Garlic has antibacterial, antiviral and anti-fungal properties, and is rich in antioxidants that are thought to help fight against Alzheimer’s disease and heart disease. The antiviral properties may also be helpful in reducing the severity of the common cold.

• Broccoli is a fantastic source of vitamin C. It also contains potent antioxidants, such as sulforaphane.

• Turmeric may improve a person’s immune response due to a compound called curcumin, which has antioxidant and anti-inflammatory effects. It has also been shown to boost immune cell activity and enhance antibody responses.

Combining turmeric with black pepper is best, as this significantly increases the bioavailability of curcumin for your body.

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• Sweet potatoes and carrots pack plenty of vitamins A and C, both crucial for immune function. Vitamin A aids the immune system by helping to produce white blood cells, which fight invading bacteria and viruses.

• Blueberries contain flavonoids, an antioxidant that can help reduce damage to cells and benefit your immune system. In addition, blueberries have plenty of vitamins, including vitamins A and C, potassium, dietary fibre and manganese.

• Oily fish is rich in omega-3 fatty acids. Although it’s not known whether omega-3s can help fight off infections like the

• Green tea has a high concentration of polyphenols, a type of antioxidant that helps provide support for your immune system.

What is.... A PROBIOTIC? Mounting evidence suggests that the health of our digestive system impacts our health as a whole, including immune strength. To maintain a healthy gut, be sure to include foods high in probiotics (or “good” bacteria), such as kefir, sauerkraut, live yoghurt, farmhouse cheeses, kimchi or miso, as well as prebiotic foods to feed these bacteria.

Prebiotics include whole grains, nuts, beans, lentils and apples.

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make it healthy! immunity-boosting foods

O N E - PA N M E D I T E R R A N E A N B RO C C O L I A N D B A R L E Y Serves 4

IP TO P T

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1½ tbsp olive oil 1 small red onion, chopped Salt and black pepper 200g cherry tomatoes, halved 220g pearled barley 850ml vegetable or chicken stock 500g broccoli florets 50g Feta, crumbled Juice of ½ a lemon Handful of fresh parsley, chopped 1 Heat the oil in a large pan over a medium-high heat. Add the onion and a pinch of salt and cook for 3-4 minutes until softened.

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2 Add the tomatoes and cook for 2-3 minutes.

Season with salt and pepper.

3 Add the barley and stir for one minute. Add the stock and bring to a boil, then reduce the heat to a gentle simmer. Cook for 35-40 minutes until the barley has softened and the liquid has been absorbed, adding the broccoli for the final 6-7 minutes until just tender.

4 Divide amongst serving bowls and top with crumbled Feta. Squeeze over a little lemon juice, scatter with parsley and serve.

Per Serving 464kcals, 23.6g fat (4.9g saturated), 56.8g carbs (6.3g sugars), 12.1g protein, 13g fibre, 0.915g sodium

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S

E M M A

O ’ K E N N E D Y

his is a very easy soup to make and the broth had a wonderful avour, although it was a little overpowered by the taste of the chicken. As it is difficult at the moment to go shopping, I recommend making the broth from the carcass of a roast or raw chicken adding the spices as per the original recipe and using some chopped leftover roast chicken for the finished soup this would help to make the most of a chicken. I could only find straight to wok’ udon noodles which I thought were too thick and sticky, so if dried noodles are not available then I suggest substituting them with dried spaghetti or linguine broken in half.”

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’S EMMA IP TO P T

chop any Peel and er esh ging leftover fr ed s u e ze to b ta and free a e c u or sa y rr u c a in . later date

SPICED GINGER CHICKEN NOODLE SOUP Serves 4 1 x 1.6kg chicken 2 onions, quartered 2 whole heads of garlic, halved crosswise 1 x 8cm piece ginger, unpeeled, thinly sliced 3 bay leaves 1 tbsp ground turmeric 2 tsp black peppercorns 2 tsp coriander seeds 2 tsp salt 4 carrots, peeled, cut into ½-inch pieces on a diagonal To serve: 200g dried udon noodles 4 spring onions, very thinly sliced Chilli oil (optional) 1 Place the chicken in a large pot and add the onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds and salt. Add enough cold water to just cover the chicken, then bring to a boil over medium heat.

2 Reduce the heat to low and simmer for 35-40 minutes until the chicken is cooked through.

Transfer to a plate and allow to cool slightly, keeping the stock simmering.

3 When cool enough to handle, remove the skin from the chicken and discard. Pull the meat from the bones and shred, then set aside.

4 Return the chicken carcass to the pot of stock. Turn the heat to high and bring to a boil, then bubble for 15-20 minutes until reduced by about one-third. Taste and add a little more salt if needed.

5 Strain the stock into a large saucepan, discarding the solids. Add the carrots, bring to a simmer and cook for five minutes until tender.

6 Meanwhile, bring a pot of salted water to a boil and cook the noodles according to package instructions.

7 Add 800g of the shredded chicken to the stock (keeping the rest for another use) and cook just until heated through.

8 Divide the noodles amongst four serving bowls. Ladle the chicken broth over the noodles. Scatter with chopped spring onions and add a drizzle of chilli oil, if desired.

Per Serving 505kcals, 7.5g fat (1.7g saturated), 40.7g carbs (7.9g sugars), 66g protein, 4.6g fibre, 1.933g sodium

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IT M A K ER S : U O Y

r favourite Add you r seeds, nuts o like! if you

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DA R K C H O C O L AT E B L U E B E R RY B I T E S Makes around 14 150g fresh blueberries 300g dark chocolate, broken 1 Rinse the blueberries under cool water, then spread out on kitchen paper and gently pat dry.

2 Line a large baking tray with parchment paper.

3 Place the chocolate in a heatproof bowl and set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until melted, then remove

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the bowl from the heat.

4 Gently fold in the blueberries. Form the mixture into clusters by spooning 4-5 chocolate coated blueberries onto the prepared baking tray. Space the clusters 2-3cm apart.

5 Allow to cool to room temperature, then place in the fridge for 45 minutes or until completely set.

Per Serving 21kcals, 6.4g fat (4.5g saturated), 14.3g carbs (12.1g sugars), 1.7g protein, 1g fibre, 0.017g sodium

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S W E E T P O TAT O AND TURMERIC FA L A F E L Serves 4 2 medium sweet potatoes Cooking spray 60g sesame seeds 2 tbsp plain flour 1 x 400g tin of chickpeas, rinsed and drained 1 onion, finely chopped 4 garlic cloves, crushed 1 tbsp turmeric 1 tsp cumin 1 tsp ground coriander 2 tbsp lemon juice 1 tbsp fresh parsley, chopped ½ tsp salt 1 tsp black pepper

IP TO P T

these To makee, simply gluten-fren-free plain use glutecooking for flour. (If , you’ll also coeliacs make sure need to ices were the sp in a glutend produce vironment.) n e e e fr

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

2 Pierce the sweet potatoes a few times with a fork and bake for one hour or until soft throughout.

Allow to cool completely. Meanwhile, coat a large baking tray with cooking spray and pour the sesame seeds into a shallow bowl.

3 Cut the cooled sweet potatoes in half. Use a spoon to scoop out the flesh into a large bowl, then mash with a fork.

4 Add the flour, chickpeas, onion, garlic, turmeric, cumin, coriander, lemon juice, parsley, salt and pepper. Continue to mash with a fork until well combined and smooth in consistency.

5 Using your hands, a melon baller or tablespoon, form the mixture into small balls. Roll gently in the sesame seeds, then place on the prepared baking tray, spaced 4-5cm apart. Place the falafels in the fridge for at least 45 minutes to firm up.

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

Remove the falafels from the fridge and flatten the balls slightly with the back of a fork. Bake for 8-10 minutes or until golden and crisp.

7 Enjoy in a salad or in pittas or wraps with lettuce, cucumbers, tomato and tzatziki.

Per Serving 276kcals, 9g fat (1.3g saturated), 42.7g carbs (9.7g sugars), 8.6g protein, 8.5g fibre, 0.355g sodium

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S U P E R H E RO S H O T Serves 1 1 tbsp honey 1½ tbsp hot water ½ tsp turmeric Juice of 1 lemon Juice of 1 orange 2 tsp apple cider vinegar 1 garlic clove, crushed 1 tsp fresh ginger, grated Pinch of cayenne pepper Pinch of salt Grind of black pepper 1 In a jug, whisk together the honey, hot water and turmeric until the honey has melted and the mixture is smooth.

2 Add the lemon and orange juices, apple cider vinegar, garlic, ginger, cayenne, salt and pepper.

Stir to combine well, then drink immediately.

Per Serving 108kcals, 0.6g fat (0.3g saturated), 25.5g carbs (21.6g sugars), 1.1g protein, 0.8g fibre, 0.164g sodium

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30/04/2020 21/09/2018 13:38 11:15

eputy ditor Jocelyn oyle e plores how you can support Irish producers without leaving your home It’s no secret that I’m an unrelenting advocate for supporting Irish producers. his year to date has been incredibly difficult for everyone, but small businesses in particular have taken a hit that will mean curtains for many. With this in mind, I’ve pulled together some suggestions for buying uality Irish meat, fish, dairy, boo e and other products without having to leave the comfort and safety of your own home. ead on, get ordering, support our local and national economies and en oy some truly special food and drink while you’re at it.

Irish farmhouse cheeses Cáis (nationwide) In order to lend support to struggling farmhouse cheesemakers, is has launched a uy Irish armhouse heese nline’ campaign to encourage consumers to purchase directly from suppliers. he growing list of stockists can be accessed online to allow consumers to buy Irish farmhouse cheese and have it delivered directly to their homes. Chairperson of Cáis and founder of Cashel Farmhouse Cheese Louis Grubb said, We are devastated at how the ovid public health emergency has impacted on the foodservice business and the economy in Ireland. embers of our association are typically very small, independent producers with few resources behind them. hey are, however, very significant to the fabric of rural Ireland and to the food image of our country. It is important that when this crisis has stabilised, and we return to a new normality, that we still have speciality cheesemakers in Ireland. he only way we can ensure the viability of our sector is by doing everything we can to encourage Irish

retailers to stock, and promote, our products at this time.” Check out the list of cheeses available online at www.irishcheese.ie.

Cashel Blue he fine folks at ashel lue are now offering bo es filled with a mi ture of local ipperary produce free range eggs organic salad mi es brown bread rashers and sausages from rowe’s farm and — of course — a selection of Irish cheeses. hoose which si e of bo you want and away you go. www.cashelblue.com Others to note St. Tola goat’s cheese now have an online shop www.st-tola.ie. ou can order a great selection of cheeses online from Sheridan’s Cheesemongers at www.sheridanscheesemongers.com.

Velvet Cloud produces a range of sheep based healthy products from a family farm, including cheese and yoghurt. isit their online shop at www.velvetcloud.ie.

then drops your chosen selection straight to your door, with everything packaged and ready for your free er. ot only is the fish top uality, super fresh and e cellent value for money, but it’s highly sustainable, too. s they say themselves, We are committed to helping sustain the fishing industry in the Irish Sea and the eet of ilkeel.

We buy local whenever possible, and any waste from our fish processing operation is used by local fishermen as bait for crab and lobster pots. ur fishermen maintain the highest ethical standards focussing on uality, sustainability and the protection of the natural environment. In doing so, we are all helping to ensure the en oyment of local seafood for generations to come. When you do get your paws on some of this gorgeous fish, try our chowder recipe for a fabulous lunch or supper.

Find them at ourne o o Others to note Burren Smokehouse offers a wide range of uality artisan smoked fish available for delivery, including lovely urren bo es filled with local products: www.burrensmokehouse.com.

Gannet Fishmongers in alway have an online shop at ea ore ie, delivering the fruits of their renowned fish counter nationwide.

Meat Broughgammon Farm I’ve written previously about my love for roughgammon arm, so I won’t wa lyrical here, but their ethically reared rose veal and kid goat are of superb uality. heir bo es of individually packed cuts of meat are ideal for filling your free er, and they’ll even throw in a recipe book with your first order. heck them out at www.broughgammon.ie.

Fish Mourne Fishbox (Co. Down) With limited options for uality fresh fish in my locality — and having seen the sad closure of several small fishmongers over the past few years — I’m a huge fan of this company, and order a bo from them every month or so. resh fish is caught daily by a collective of local fishermen, then e pertly filleted, and I do mean e pertly there’s nary a bone to be found. heir courier service 118 Easy Food

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James Whelan butchers James Whelan utchers are longtime sellers of beef, pork, lamb and poultry on their website. I recommend their beef dripping and pork lard, both ama ing ways to add avour to any dish. ry MAY/JUNE 2020

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what's in season? local food cooking chips in beef dripping, or using lard to make perfect shortcrust pastry. Bread fried in dripping or lard was a treat my mother used to make us occasionally when we were kids and, while I’m sure your doctor would tell you not to indulge that often, it is truly delicious. Worth adding to the digital trolley! www.jameswhelanbutchers.com Others to note Our friendly local butcher Michael Fleming (check out his advice column, p.86!) offers delivery around several areas of South ounty ublin. o en uire, give Flemings Butchers a call on 01-2967998. ou'll find some of the best lamb in Ireland direct from Calveys Achill Mountain Lamb, delivering nationwide. www.calveysachillmountainlamb.ie You can order a selection of award-winning fresh and smoked Skeaghanore Duck products at www.skeaghanore.ie.

If you prefer free range or organic meat, you’ll find what you’re looking for at the aois based Coolanowle Farm. www.organicmeat.ie For something different, Pat Mulcahy of Ballinwillin Farm sells his superb wild boar and organic venison at www.ballinwillinhouse.com.

i e u urie Ponaire Irish Handcrafted Coffee have won over 17 Great Taste Awards for their coffees since 2009.

Order yours online at www.ponaire.ie.

Irish fish, pea and potato chowder Serves 4-6 1½ tbsp cold-pressed Irish rapeseed oil 100g pancetta or streaky bacon rashers, chopped, or bacon lardons (optional) 3 leeks, washed, trimmed and chopped 1 tsp dried thyme (or 1 tbsp fresh) 450g baby potatoes, halved, larger ones quartered Salt and black pepper i ken or ve e a e o k 2 bay leaves o er ie i kin removed 250ml double cream 300g frozen petits pois, thawed Handful of fresh dill, chopped Juice of ½ a lemon To serve: Brown bread Irish butter 1 Heat the oil in a pot over a medium heat.

Add the pancetta or bacon, if using, and cook for 5-6 minutes until crisp. Use a slotted spoon to transfer to a plate.

2 Add the leeks and thyme to the fat in the pan and continue to cook for 5-6 minutes until softened.

3 Add the potatoes and a pinch each of salt and pepper and stir to combine. Cook for 2-3 minutes.

4 Add the stock and bay leaves and bring to a boil. Turn the heat to medium-low and cook for 10 minutes until the potatoes are just tender.

5 Stir in the cream, peas and dill. Return the pancetta to the pot.

6 Season the fish with a little salt and pepper and gently add to the pot. Cook for 3-4 minutes until the fish is opa ue and cooked through, stirring occasionally. Remove from the heat and stir in the lemon juice. Taste and add e tra seasoning if re uired.

7 Divide the chowder amongst bowls. Serve hot with brown bread and some good Irish butter.

Per Serving 618kcals, 37.2g fat (17.3g saturated), 32.5g carbs (6.4g sugars), 38.8g protein, 6g fibre, 1.13g sodium

Galway-based craft brewers White Hag Brewery offer their fantastic range of Irish beers online, with free delivery nationwide. et’s ust say I’ve been a very regular customer since the pubs closed. www.whitehagbrewery.ie If you’re looking for some spirits to add to your at-home cocktail bar, you could do a lot worse than checking out Glendalough Distillery — with a range of whiskeys, gins and even poitín, they’ve got you covered. www.glendaloughdistillery.com

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TINNED TOMATOES HEALTHY WAYS WITH TINNED TOMATOES Healthy chicken curry

WAYS WITH

TINNED TOMATOES

Serves 4 Heat ½ tbsp olive oil in a pan over a medium heat and add 1 finely chopped onion, 1 tbsp peeled and grated fresh ginger and 1 finely chopped red chilli.

Cook for one minute, then add ½ tbsp dried coriander, ½ tsp ground cumin, 1 tbsp medium curry powder and some salt and black pepper. Cook for one minute longer, then add 4 chopped chicken fillets, 2 deseeded and chopped peppers (any colour) and 1 chopped small head of cauliflower. Stir to combine with the spices and cook for five minutes.

Add 1 x 400g tin of chopped tomatoes.

Half-fill the tomato tin with chicken stock, then add this to the pan. Simmer for 25-30 minutes or until the chicken is cooked through and the sauce has thickened. Stir through 200g baby spinach and cook until wilted. Season to taste, then serve in bowls with rice or naan, adding a dollop of natural yoghurt, if desired.

Tomato and olive baked fish Serves 4 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat 1 tbsp olive oil in a pan over a medium heat. Add 2 deseeded and chopped peppers and ½ a chopped onion and cook for 4-5 minutes until softened. Add 2 crushed garlic cloves and cook for one minute longer. Season with salt, black pepper and ½ tsp dried oregano. Add 1 x 100g pack of mixed olives and sundried tomatoes and 1 x 400g tin of chopped tomatoes and cook for 2-3 minutes. Transfer into a casserole dish and bake for 15 minutes until thickened. Add 4 skinless fillets of white fish (such as cod, hake, coley, haddock or pollock) and drizzle with 2 tbsp olive oil. Return to the oven for 10 minutes or until the fish is just cooked through. Serve with roasted or boiled baby potatoes, crusty bread or rice.

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Minestrone Serves 6 Bring a large pan of salted water to a boil over a high heat and cook 120g macaroni or other short pasta according to package instructions. Drain well and set aside.

Meanwhile, heat 2 tbsp olive oil in a large heavy-bottomed soup pot or casserole dish over a medium heat. Add 2 chopped onions and cook for 5-6 minutes, stirring often.

Add 3 crushed garlic cloves, 2 chopped carrots, 2 chopped celery stalks, 1 tbsp Italian seasoning and some salt and black pepper. Stir to combine, then cook for 4-5 minutes until the vegetables have softened.

Pour in 100ml white wine and cook for 2-3 minutes, scraping any sticky bits from the bottom of the pan with a wooden spoon.

Add 1.2l vegetable stock and 1 chopped courgette, then turn the heat to high and bring to a boil. Reduce the heat and simmer for 4-5 minutes. Add 2 x 400g tins of plum tomatoes and crush the tomatoes against the side of the pot with the wooden spoon.

Stir in 1 drained and rinsed 400g tin of cannellini beans and the cooked pasta and stir for 4-5 minutes until heated through.

Remove from the heat and season to taste.

Divide amongst serving bowls and top with fresh basil leaves and grated Parmesan, if desired.

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TINNED FISH

make it healthy! cupboard staples

HEALTHY WAYS WITH TINNED FISH

Tinned tuna linguine

Serves 2 Bring a large pan of salted water to a boil over a high heat and cook 160g linguine according to package instructions. Meanwhile, drain 1 x 170g tin of tuna and place into a heatproof bowl. Add the zest and juice of 1 lemon, 4 tbsp olive oil, 1 tbsp drained capers, 6 chopped sun-dried tomatoes, a pinch of dried chilli flakes and plenty of black pepper. Place the bowl over the pan of pasta for 2-3 minutes to warm through. Add 3-4 handful of chopped baby spinach. Remove the bowl from the pan just before the pasta is cooked. Drain the pasta, reserving a little of the cooking water.

Add the linguine to the bowl with the tuna, add a splash of the cooking water and stir to combine.

Divide between two bowls and serve.

Mackerel fishcakes Serves 2 Place 600g peeled and chopped potatoes into a pan of salted water. Bring to a boil over a high heat and cook for 10-15 minutes until soft. Drain well, then return to the heat and steam dry for 20-30 seconds, shaking the pan. Add 30g butter and mash until smooth. Remove from the heat. Flake 2 x 125g tins of mackerel then add to the potato along with 60g drained and rinsed capers and a generous handful of chopped fresh parsley.. Mix to combine well and season to taste with salt, if needed, and plenty of black pepper.. Divide into eight even portions and use clean, damp hands to shape them into round patties about 1cm thick. Place in the fridge for at least 30 minutes to firm up. Preheat the oven to 180°C/160˚C fan/gas mark 4. In a shallow bowl, combine 80g plain flour, 2 tsp smoked paprika and some salt and pepper. Beat 2 eggs in a second bowl and place 100g breadcrumbs in a third. One at a time, dip the fishcakes into the flour, then the egg, then the breadcrumbs, gently turning to coat. Heat 1 tbsp olive oil in an ovenproof pan over a medium-high heat. Add the fishcakes and cook for 3-4 minutes, then flip over. Transfer to the preheated oven and cook for 10 minutes until golden brown all over. Serve with a salad and some tartare sauce.

Salmon and goat 's cheese omelette Serves 1 In a jug, beat 2 eggs with some salt and pepper. Add 2 finely chopped spring onions and 1 x 105g tin of salmon. Season generously with black pepper. Melt a knob of butter in a non-stick frying pan over a medium-high heat. Pour the egg mixture into the pan and cook for 10-12 seconds until almost set.

Scatter over 50g crumbled goat’s cheese and cook for 10 seconds.

Use a spatula to fold one side of the omelette over the other. Slide onto a warmed plate and serve immediately with some toast.

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IP TO P T

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TINNED BEANS HEALTHY WAYS WITH TINNED BEANS Sausage and butter bean rigatoni

HEALTHY WAYS

Serves 4 Bring a large pot of salted water to the boil over a high heat and cook 320g rigatoni (or other short pasta) for two minutes fewer than stated on the package instructions. Meanwhile, squeeze the meat out of 3 sausages, roughly chop and set aside. Rinse and drain 1 x 400g tin of butter beans and pat dry with kitchen paper. Remove the stalks from 1 bunch of kale and finely chop the leaves. Heat 1 tbsp olive oil in a large pan over a medium heat and cook the sausage meat for 5-6 minutes until golden brown all over. Transfer to a plate using a slotted spoon. Add the beans and ½ tsp dried chilli flakes to the same pan and cook for 3-4 minutes until softened. Use a jug to take about 250ml cooking liquid from the pan with the pasta, then add to the pan with the beans. Use a slotted spoon to transfer the pasta to the pan with the beans, reserving the cooking liquid in the pasta pan. Turn the heat to medium-high. Add the kale and cook for 2-3 minutes until the kale has wilted and the pasta is cooked to al dente. Add another 50ml cooking liquid and 60g grated Parmesan and stir to form a glossy sauce. Add the reserved sausage meat and a drizzle of extra-virgin olive oil. Season to taste with salt and plenty of black pepper, then divide amongst bowls and serve immediately

TINNED BEANS One-pan chicken with beans and greens Serves 4 Heat 1 tbsp olive oil in a large pan over a medium-high heat. Season 4 chicken fillets with salt and pepper and cook for 6-8 minutes until evenly browned, turning occasionally. Transfer to a plate and set aside.

Add 1 chopped onion to the pan and cook over a medium heat for 6-8 minutes until soft. Add 150g baby spinach, 1 x 400g tin of chopped tomatoes, 1 x 400g tin of cannellini beans and 120ml chicken stock. Bring to a boil, then stir in 1 tbsp lemon juice and 1 tsp sugar.

Return the chicken to pan, cover and reduce the heat to a simmer.

Cook gently for 10 minutes or until the chicken is completely cooked throughout. Serve with baked potatoes. .

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Easy bean chilli Serves 4 Heat 4 tbsp olive oil in a heavy pot over medium-high heat and cook 3 chopped onions for 6-8 minutes until softened. Stir in 4 crushed garlic cloves, 1 tbsp coffee powder, 1 tbsp smoked paprika, 1 tbsp ground cumin, 1 tbsp chilli powder and a pinch of cinnamon and cook for one minute. Add 2 x 400g tins of chopped tomatoes and 1 tbsp honey. Bring to a gentle boil, then reduce the heat and simmer for 30 minutes. Stir in 2 x 400g tins of mixed beans, 1 x 400g tin of kidney beans and 250ml vegetable stock. Increase the heat to high and bring to a boil. Reduce heat and simmer for 30 minutes, or until thickened, stirring often. Divide amongst serving bowls and add your favoruite toppings: sour cream, salsa, jalapeĂąos, grated Cheddar, hot sauce, crushed tortilla chips and/or fresh coriander, if desired. Serve with rice, potato wedges or over homemade chips.

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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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Strawberry Beret STO R E B E R R I E S

• If you plan to use strawberries the day you bring them home, there’s no need to put them in the fridge. You can leave them at room temperature on the kitchen counter.

• If you’ll be eating your strawberries the day after you bring them home, the best place for them is in the vegetable drawer in the fridge. Remove the berries from their original container, and store them whole and unwashed in a partially-closed container lined with kitchen paper to absorb any excess moisture — preferably in a single layer so they don’t get crushed. They should last up to five days.

• If you don’t plan to use strawberries within a day or two, your best bet is to freeze them. Remove the stems, halve or slice them if you like, then freeze in a single layer on a baking tray until solid. Store in an airtight container or sealable freezer bag.

Always eat strawberries at room temperature to enjoy the full impact of their flavour and sweetness.

basic rules for perfect pasta 1 Pick a big, roomy pot with plenty of space for the pasta to move.

2 Use lots of water — more than enough to submerge the pasta completely — and add enough salt to make it as salty as the sea; you’ll need at least a tablespoon.

3 Don’t be tempted to add the pasta too soon; wait until the water reaches a serious boil.

4 To prevent the pasta from clumping together, stir it immediately once you put it in, and then again every couple of minutes during its cooking time.

5 Start checking the pasta’s doneness 2-3 minutes before the time stated on the package.

Using a slotted spoon or fork, fish out a single piece of pasta. Let it cool slightly, then bite into it. Everyone has their own pasta preference, but

in general you should regard it as done when it still has a little bite to it. This stage is known as “al dente,” which means "to the tooth".

6 Don’t rinse your pasta after it’s cooked. This will wash away the starches you need to help bind it to the sauce.

Top tip

Before you drain the pasta, save a cup of the cooking water.

Stirring a little of this starchy water into your sauce is key for binding the sauce and pasta together.

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from our kitchen to yours

Stay strong Make sure you’re getting enough of the top vitamins and minerals your immune system needs to perform.

Everyone knows vitamin C is beneficial to the immune system, but it can be found in plenty more than just citrus. Leafy green vegetables such as spinach and kale, Brussels sprouts, kiwi fruits, peppers, and strawberries are great sources, too.

For meal ideas deisgned to boost your immune system, flip to p.110.

Vitamin E is a powerful antioxidant that can help your body fight off infection. Almonds, peanuts, hazelnuts, sunflower seeds, spinach and broccoli are all high in vitamin E. Vitamin B6 is crucial for a functioning immune system. Foods high in vitamin B6 include bananas, chicken, tuna, potatoes and chickpeas.

Vitamin A is found in colourful foods rich in compounds called carotenoids, such as carrots, sweet potatoes, squash and pumpkin.

The body turns these carotenoids into vitamin A, providing an antioxidant effect that helps strengthen the immune system.

You can increase your Vitamin D intake through mushrooms, oily fish (salmon, mackerel, tuna and sardines) and fortified foods such as milk, orange juice and cereals. However, some people have a hard time absorbing vitamin D from food, and it can be difficult to get enough from the sun in northern climes like ours, so it may be worth taking a supplement.

Iron helps your body carry oxygen to cells, including the white blood cells you use to fight infection. Your body can more easily absorb the type called “heme iron,” which is abundant in lean poultry and seafood. Its plant-based counterpart, non-heme iron, is found in sources such as spinach, beans, broccoli and kale.

Selenium plays an important role in the health of your immune system. This antioxidant helps lower oxidative stress in your body, which reduces inflammation and enhances immunity.

You’ll find selenium in in garlic, broccoli, sardines, tuna, brazil nuts and barley.

It’s thought that zinc helps to control the immune response in our bodies in order to limit inflammation. You can find zinc in oysters, crab, lean meats and poultry, baked beans, yoghurt and chickpeas.

good reasons to get into your garden

1

3 4 5 6

It’s exercise. Gardening is a physical activity and pulling weeds, planting and digging is all good exercise.

It can improve your nutrition. Eating plenty of fresh fruits and vegetables is one of the best things you can do for your body, and it’s much easier to make that choice when you’ve grown the produce yourself. When you eat vegetables immediately after picking them, their nutrient content will be at its highest, and you can also limit the use of pesticides and chemical fertilisers in your food.

It’s good education for the kids. Getting kids involved in the gardening is a fantastic healthy, productive hobby and helps to educate them about where their food comes from. It also makes it more likely that they’ll eat their veg.

2

It’s good for mental health. Being outside in the fresh air can improve your mood and mental wellbeing.

Growing your own produce can also provide you with a wonderful sense of accomplishment and pride.

It’s cost effective. One of the benefits of enjoying garden vegetables is a reduced monthly food bill, as you can grow your vegetables — even organic ones — for a fraction of the cost for which you’d buy them.

It gives your food a better flavour. Veggies grown in your own garden and consumed the same day they’re picked will always taste better than those that have travelled a long way to get to your plate.

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Can th

TEST KITCHEN TIP 1

TEST KITCHEN TIP 2

To save time, you can make pastry in advance.

Keep your berries fresher for longer. Combine

Shortcrust pastry that is well wrapped and stored

750ml cold water and 25ml white vinegar in a large

in the fridge can hold for up to three days. You can

bowl. Immerse the berries and gently swish them

also freeze it for one month — just allow it to thaw

around for about a minute. Drain berries, then rinse

for one hour before use.

with clean, cold water until any trace of vinegar aroma or taste is gone.

TEST KITCHEN TIP 4

TEST KITCHEN TIP 5

Keep milk fresh for longer by adding a pinch of salt

If you have stale bread, don't let it go to waste

to the carton as soon as you open it. You won’t

— make croutons! Chop your bread into small

taste the salt, but your milk will last an extra

cubes, put in a roasting tray and toss with olive oil.

couple of days.

You can get creative and use different spices and seasonings. Bake until golden and crispy.

TEST KITCHEN TIP 7

Before juicing citrus fruits, roll them back and forth on your kitchen counter to better release liquid from the segments inside.

TEST KITCHEN TIP 8

Do you have fruit or vegetables that will be going off soon? Make vegetables into a pot of soup, or turn past-their-best fruits into a compote. These are great ways of using up food to avoid waste. Fruit compote with yoghurt makes a great breakfast.

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from our kitchen to yours

MACARONS Your bag of salad leaves will stay fresh for longer if you open the bag and add a sheet of kitchen paper; this will absorb the moisture, and you should get an extra day or two out of each bag.

TEST KITCHEN TIP 6

.

MACAROONS

Ingredients explained

Making our fun macaron recipes from p.54, but confused about the name? We break down the difference between macarons and macaroons.

It’s worth making double batches of mashed potato — even if you don’t want to top a pie, or

Macarons and macaroons aren’t two interchangeable words, but are two completely separate types of biscuit.

make potato cakes, fish cakes, boxty or croquettes (and let’s face it, why wouldn’t you?), mash freezes quite well, provided it contains a decent amount of butter or cream.

TEST KITCHEN TIP 9

The macaron (pronounced mah-kah-ROHN) is a delicate treat made from ground almonds, egg whites and icing sugar that puffs up during baking to create a hollow centre. The result is an airy, slightly domed cookie, the base of which is soft and chewy. Two cookies are paired to sandwich a filling, and the confections are usually dyed vibrant or pastel colours that reflect the flavour of their fillings.

On the other hand, macaroons (pronounced mack-uh-ROON) are made using shredded coconut, egg whites and granulated sugar.

No additional dyes are used to colour the biscuits, but they are often dipped in chocolate. Depending on the baker, they may be pale and slightly chewy, or more golden and crunchy. These are much easier for beginner bakers to master.

HISTORY BITES The macaron is thought to have been brought to France from Italy with the household of Catherine de Medici in 1533.

Avoid separating bananas until you plan to eat them — they spoil less quickly as a bunch.

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These tiny treats began to gain fame in 1792; two Carmelite nuns were seeking asylum in a town called Nancy during the French Revolution, and they baked and sold macaron cookies in order to pay for their housing. They became known as the "Macaron Sisters". In these early stages, macarons were made without special flavours or fillings; the macaron as we know it today didn’t come about until the 1890s, at the Parisian confectioner La Maison Ladurée, where they were first sandwiched together around various fillings. Today, Ladurée remains one of the world’s most popular spots for macarons.

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Ingredients explained...

What is balsamic vinegar?

Balsamic vinegar is made from grape must, or fresh grape juice, aged in special wooden barrels to form a dark, concentrated substance. To qualify as traditional balsamic vinegar, it is required to be aged for a minimum of 12 years. Over the years, moisture evaporates and the liquid becomes thicker and more concentrated. As this happens, it is transferred to smaller and smaller kegs made of chestnut, cherrywood, ash, mulberry and juniper, and these progressively add character.

There seem to be lots of different types.

What do the labels mean?

• Traditional balsamic vinegar: This is the real deal, the good stuff: small batch, highly crafted balsamic vinegar. If it has the DOP or PDO label (Protected Designation of Origin), it is from either Modena or Reggio Emilia and conforms to strict EU production regulations. These products are top quality, but very expensive.

• Balsamic vinegar of Modena PGI: This is balsamic vinegar imported from the Modena region of Italy, to be used for everyday consumption. If it has the IGP or PGI label (Protected Geographic Indication), it conforms to European Union (EU) production regulations.

• Balsamic vinegar (no mention of Modena on the label): This is balsamic vinegar for everyday use that may or may not come from Italy. It may be good quality or it could be imitation balsamic, which is vinegar with thickeners and sweeteners.

• Balsamic glaze: This is a syrupy version of regular balsamic vinegar that has been reduced, thickened and sweetened.

How can I use balsamic?

• Traditional balsamic vinegar: The rich, complex flavours that result from the lengthy aging process are truly exceptional. Never cook with traditional balsamic vinegar — this would be a complete waste, as the heat will destroy the subtle flavours. Drizzle a small amount of this dark syrupy vinegar on fresh strawberries or peaches, some good aged cheese like Parmigiano Reggiano, or vanilla ice cream.

You can also use a little to finish a chicken or pork dish.

• Balsamic vinegar of Modena: This is a better option for everyday use, in salad dressings, marinades or glazes. Add a little to tomato sauce for a great depth of flavour and touch of sweetness.

• Balsamic vinegar (no mention of Modena on the label): Use this for cooking and adding to sauces.

• Balsamic glaze: Use balsamic glaze for drizzling over foods as a finishing touch.

Its striking dark colour and thick consistency make it an easy and attractive way to make a plate look extra special.

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IN THE NEXT ISSUE...

FRESH HOME COOKING WITH THE JULY/AUGUST ISSUE OF EASY FOOD!

With a special recipe feature from‌.

Russell James Alford and Patrick Hanlon of

GastroGays!

Friends of Easy Food for years, ars, Patrick and Russell started their blog, GastroGays, in 2013 to chronicle the best restaurants and bars in Dublin. The blog flourished when they relocated to London, and has only continued to thrive since their return to Ireland in 2017. GastroGays is all about food, gorgeous home cooking, travel and championing Irish producers...with a good measure of Eurovision coverage thrown in! With the content-rich website and a booming social media presence, plus frequent contributions to national publications and a chart-topping podcast, Patrick and Russell have become two of the leading voices in the chorus of what makes home cooking and Irish food so extraordinary and fun.

ON SALRDE JULY 3 !

INSIDE... ers > 5-ingredient dinn cakes > The best birthday ites > Global BBQ favour eringue desserts > Show-stopping m mer tomatoes > Fresh ideas for sum ks > Kid-approved snac

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Say it, Frenchy Whether you like it sweet or savoury, here’s how to make great French toast every time

French toast Serves 2 3 large eggs, beaten 200ml milk Pinch of salt 4 thick slices white bread, slightly stale 30g butter Toppings of your choice (see box below!)

For savoury: ½ tsp salt Crack of black pepper

1 In a wide, shallow bowl, whisk together the egg, milk and either the savoury or sweet additions.

2 Dredge one side of the bread slices in the mixture, then carefully flip them over and leave them to soak for 30-40 seconds.

3 Melt half of the butter in a large non-stick pan over a medium heat and add two slices of the soaked bread. Cook for 4-5 minutes per side until golden-brown. Transfer to a plate and keep warm while you cook the remaining two slices in the remaining butter.

4 Cut the bread on the diagonal and divide between two plates, then add your favourite savoury or sweet toppings.

Per Serving 323kcals, 23.5g fat (12g saturated), 14.2g carbs (6.6g sugars), 14.2g protein, 0.4g fibre, 0.432g sodium

For sweet: 1 tsp vanilla extract and/ or ½ tsp cinnamon

SERVE IT SAVOURY

• Extra crack of flaky sea salt • Rashers • Beans • Ketchup • Fried eggs • Black or white pudding • Plain yoghurt • Herby butter • Avocado • Sautéed mushrooms • Smoked salmon

SERVE IT SWEET

• Maple syrup • Jam or fruit compote • Cinnamon mixed with caster sugar • Fresh fruit or berries • Ricotta and honey • Ice cream • Chocolate hazelnut spread • Chocolate chips or chocolate sauce

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T E NNOEW TTRRYY TI H W

TT R Y T H E N E W RY THE NEW

TRY THE NEW

TIA COFFEE TONIC Tia Maria – espresso – tonic

TIA COFFEE TONIC

T ITia A Maria C O– Fespresso F E E – tonic TONIC

TIA COFFEE TONIC

Tia Maria – espresso – tonic

Tia Maria – espresso – tonic

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