TRIED AND TESTED RECIPES FROM IRELAND’S TEST KITCHEN EASY FOOD ISSUE 151 • SIMPLE RECIPES FOR PAK CHOI • HOMEMADE DOUGHNUTS • HALLOWEEN BAKES • BUDGET-FRIENDLY DINNERS • COOKING FOR ONE • CLASSIC MASH-UPS • VEGAN CAKES •
Chocolate orange marble cake, p.56
BUDGET RECIPES FOR THE FAMILY
MASTER YOUR SLOW COOKER
THE BEST HOMEMADE DOUGHNUTS
N E WE
ROI 34.50 34.50 ROI
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9 771649 425127
RR44.90 44.90(incl. (incl.VAT) VAT)
R 39.90 (incl. VAT)
OCTOBER 2019 2020 OCTOBER
UK UK £4.30 £4.30 AUS AUS $8.50 $8.50 OCTOBER 2020
10
10
HEALTHY BAKES FROM THE HAPPY PEAR
S O L T L F A S P O O K Y H S' CRA D I K TREATS &
SPECIAL GUEST EDITOR
S IM O N DELANEY
A familiar face on you r TV, Simon is ready to co nquer the kitchen!
17/09/2020 09:12
THE COOKCENTRE COLLECTION. To find out more about the collection of range cookers from Belling, please contact Glen Dimplex Ireland on t: 00 353 1 842 4833 e: salesireland@glendimplexireland.com w: www.glendimplexireland.com EF144_ADS.indd MORPHY RICHARDS 71 FULL PAGE.indd 42 EF151_xxxx_ADVERTS.indd 2 EF_XMAS19_086_JUVELA_AD.indd 134
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19/04/2018 08:52
Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: NYC street cart chicken, p.91
EDITORIAL TEAM Deputy Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Pak choi with Thai curry prawns, p.31 Contributors Michael Fleming and Danielle O’Sullivan DESIGN Rory Maguire, Siobhán O’Riordan & Sarah Hamill PHOTOGRAPHY & FOOD STYLING Shannon Peare, Síomha Guiney, Sophie Barr. Some images from Shutterstock.com TEST KITCHEN Built by QK Living www.qkliving.ie ADVERTISING Georgina Lawless georgina@zahramediagroup.com fave recipe: Buffalo chicken enchiladas, p.101 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
All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our
Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253
Hello, Easy Food readers!
Caroline Gray
As the weather cools down and the days become shorter, we at Easy Food instinctively turn to the kitchen: both for nourishment and comfort. That’s what this issue is all about (and what makes it one of our favourites to work on every year!); it’s the comforting meals that bring warmth, a sense of calm and even a bit of nostalgia when we need it the most. We firmly believe that home cooking shouldn’t just be a routine task of the day; sure, it should be quick, easy and budget-friendly, but it can be such a great way to practice a bit of self-care…at a fraction of the cost of a spa day! With so many of us keeping an eye on the purse strings, it’s important that the weekly meals we make are of good value and deliver every time; this is why we test every recipe we create in the Easy Food Test Kitchen to make sure they’re 100% fail safe by the time you’re reading them here in the magazine. As home cooks ourselves, we know there is nothing more frustrating than investing your money and your time in a recipe that just simply doesn’t work. We’ve filled this issue with plenty of budget-friendly meals that will make you a oneperson superhero in the kitchen: check out our week’s worth of thrifty dinners for the family from p.62, or a heap of ideas when you’re cooking for one, p.74. We’ve enlisted the help of a few friends of Easy Food to contribute some of their favourite October recipes: guest editor Simon Delaney is sharing his all-time favourite comfort food dishes that are all conveniently available to order as meal kits from p.18. Stephen and David Flynn of The Happy Pear are baking up a (vegan) storm with plant-based versions of some of the most classic bakes, p.116, while Nicola Halloran of The Wonky Spatula shows off some of her most popular better-for-you dinner ideas, p.82. We’re settling into the winter months with a few sweet things to enjoy with a cuppa: try homemade doughnuts, p.40, or some spooktacular Halloween treats from p.32. Between juggling work, family and as much of a social life as we can safely manage these days, wouldn’t it be nice if your kitchen was a source of empowerment and rejuvenation? We’re confident that you’ll find something in these pages that will help you on the way!
Magazines Ireland Publisher of theYear 2018/2015/2012
The Christmas special is on sale OCTOber 30th!
Magazines Ireland Annual of the Year 2013 JAMs Best Foodie Read 2013 Printed in the UK
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.
HOW TO CONTACT US General enquiries:
Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 12 Prince of Wales Terrace, Quinsborough Road, Bray, Co. Wicklow.
Join us on:
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Easy Food 3
17/09/2020 15:23
OCTOBER
CONTENTS
REGULARS
Chicken, mushroom and spinach pasta bake
P.64
08 YOUR SAY
Your comments, photos and questions
12 FOOD BITES News, products and cookbooks from the wonderful world of food
WHAT’S IN SEASON?
30 THE CHOIS ARE PAK IN TOWN
These easy recipes provide all the pak
choi inspiration you need
36 CHALLENGE YOURSELF
Take on one of this year’s tastiest Insta-
trends with these flaky, savoury pancakes
SWEET THINGS 62 FEELING FREAKY These Halloween treats from Dr.Oetker
Brand Ambassador Louise Lennox are as
fun to make as they are to eat
Spooky bakes
P.54
WHAT’S FOR DINNER? 74 FLYING SOLO Dining alone is no reason to suffer
through a dull dinner
82 THE HEALTHY TABLE These lighter twists on classic dinners
deliver on flavour for the whole family
P.76
One-pan beans with eggs, spinach and bacon
4 Easy Food
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OCTOBER 2020
17/09/2020 13:02
COOKING FOR FUN
106 EAT IRELAND
90 STREET CART SPLENDOUR
Deputy Editor Jocelyn Doyle explores
the family story behind this bean-to-
bar chocolate
Enjoy a taste of the Big Apple with this
family-style chicken and rice dish
Cacao nib crème caramels
P.107
KIDS’ KITCHEN
92 GOOD WARMING
102 GO SLOW
Whether you’re at home or on the run, start the day with a warm, happy tummy
This month’s Home Ec expert gives us her top slow cooking tips
98 DOUBLE TROUBLE
Bring flavour to a whole new level with
113 E ASY JUNIORS
clever mash-ups of classic comfort foods
You’ll have plenty of spooky fun making this monster wreath
Quick spicy scramble
Buffalo chicken enchiladas
P.96
P.101
MAKE IT HEALTHY! 120 NEW WAYS WITH HEALTHY COOKING
Healthy new slow cooking, parchment paper and poaching recipes
FROM OUR KITCHEN TO YOURS 123 All the knowledge you need to become
an expert in the kitchen
Slow cooker pulled pork chilli
P.80
From The Cover
www.easyfood.ie
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EN OWE S
9 771649 425127
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UK UK £4.30 £4.30 AUS AUS $8.50 $8.50 OCTOBER 2020
These spooky bakes will make sure your Halloween is both tasty and terrifying
HEALTHY BAKES FROM THE HAPPY PEAR
R 39.90 (incl. VAT)
OCTOBER 2019 2020 OCTOBER
TRICK AND TREAT
FOR THE FAMILY
THE BEST HOMEMADE DOUGHNUTS
10
P.54
BUDGET RECIPES MASTER YOUR SLOW COOKER
10
BAKE IT OFF
Try these plant-based twists on classic bakes from The Happy Pear
Chocolate orange marble cake, p.56
RR44.90 44.90(incl. (incl.VAT) VAT)
P.116
WEEKLY MENU PLANNER
• SIMPLE RECIPES FOR PAK CHOI • HOMEMADE DOUGHNUTS • HALLOWEEN BAKES • BUDGET-FRIENDLY DINNERS • COOKING FOR ONE • CLASSIC MASH-UPS • VEGAN CAKES •
Our local butcher gets us up to speed with the perfect cuts for slow cooking
P.62
TRIED AND TESTED RECIPES FROM IRELAND’S TEST KITCHEN EASY FOOD ISSUE 151
P.80
FROM THE BUTCHER’S BLOCK
LL FT S P O O K Y H A S' CRA ID TREATS & K
SPECIAL GUEST
Keep it simple, keep it quick with our whole week’s worth of tasty family meals
P.40
MMM... DOUGHNUTS...
Food stylist Shannon Peare teaches us the ins and outs of perfect doughnuts
P.18 EDITOR
SIM ON DEL ANE Y
A familiar face on your Simon is ready to conquer TV, the kitchen!
17/09/2020 09:12
SIMPLY SIMON
Simon Delaney takes his love of cooking to the next level
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
Easy Food 5
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RECIPE INDEX v
v MEAT
LF DF GF
x
v
v Bounty bites
87
•
95
•
•
•
x
LF DF GF
•
Meatloaf
23
•
•
•
Omelette baguette
•
•
•
Cottage pie
24
•
•
•
Cannoli pancakes
97
•
•
•
Lamb casserole
25
•
•
•
•
•
Slow cooker vegetable curry
120
•
•
•
•
•
Pork chops with winter vegetables and quinoa
66
•
•
•
•
Poached eggs with spicy chickpeas and Greek yoghurt
122
•
•
•
•
Lamb and red wine pie
68
•
•
•
Easy basic batter
130
•
Slow-braised beef in red wine gravy
70
•
•
Pan-roasted pork chop with apple and potato mash
75
•
One-pan beans with eggs, spinach and bacon
76
•
Peanut butter spider cookies
55
•
COOK THE COVER: Chocolate orange marble loaf
56
•
Graveyard cupcakes
57
•
Spider web surprise cake
59
•
Trick or treat biscuit cake
60
•
•
•
Carrot cake
117
•
•
•
•
Chocolate fudge cake
118
•
•
•
•
Victoria sponge cake
119
•
•
•
•
Key lime pie
26
•
•
•
•
Basic yeasted doughnuts
42
•
•
•
•
Strawberry cheesecake doughnuts
43
•
•
•
Chocolate coffee cake doughnuts
45
•
Croissant doughnuts
48
•
•
S'mores doughnuts
50
•
•
•
Poached pears with granola and ice cream
69
•
•
•
•
Spiced chocolate bread puddings
71
•
•
•
Cacao nib crème caramels
107
•
•
•
94
•
Slow cooker pulled pork chilli
80
•
Quick spicy scramble
96
•
Bangers and French onion mash
99
•
Garlic bread Bolognese sloppy Joes Reuben-stuffed roast pork Slow cooker lamb curry
102 103 111
•
•
•
• •
• •
• •
•
• •
• •
•
•
• •
•
•
•
•
•
FISH AND SEAFOOD Pak choi with Thai curry prawns
31
•
•
Quick fish with crispy potatoes and salsa
67
•
•
Lemon salmon parcels with dill yoghurt Spiced garlic prawns in parchment Poached fish in tomato sauce
121 121 122
•
•
•
• •
•
• •
•
•
•
•
•
POULTRY Chicken korma with green lentils and baby potatoes
20
•
•
•
Golden chicken with pak choi
32
•
Chicken, mushroom and spinach pasta bake
64
•
Chicken curry for one
78
•
Chicken katsu
83
•
•
Chicken zoodle soup
86
•
•
NYC street cart chicken
91
•
Buffalo chicken enchiladas
101
•
Slow cooker pulled chicken
111
•
•
•
•
•
Slow cooker turkey sausage and kale stew
120
•
•
•
•
•
•
Slow cooker chicken soup
120
•
•
•
•
•
•
Parchment chicken fajitas
121
•
•
•
•
Poached chicken with rice and miso dressing
122
•
•
•
•
Spinach and ricotta cannelloni
22
•
Udon noodle soup with pak choi
34
•
Garlic and sesame pak choi
35
•
Buttered chilli pak choi
35
•
Scallion pancakes
37
•
•
•
•
Sweet potato and black bean burgers
63
•
•
•
•
Tofu katsu curry
65
•
•
•
Orecchiette with squash, feta and chilli
77
•
Sweet potato gnocchi with lemon, pine nuts and garlic
85
•
• • •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
BAKED GOODS •
• •
DESSERTS
•
DRINKS
•
Hot mocha smoothie
•
•
•
•
•
• •
•
VEGETARIAN
6 Easy Food
EF151_006_Recipe_Index.indd 6
•
• •
• •
•
•
•
•
•
•
•
•
•
• •
•
• •
•
• •
•
•
•
•
v
Budget-friendly
T
Freezable
J
Kid-friendly
x
Dairy-free
v
Vegetarian
LF
Low saturated fat
DF
Diabetes-friendly
GF
Gluten-free
OCTOBER 2020
17/09/2020 13:03
What’s inside
A sneak peek at what you’ll find in this issue
'TIS THE SEASON
While we’re always a little sad to see the end of the long days and good weather, we have to admit: we love October. We finally have an excuse to make — and eat — all the gorgeous comfort foods our hearts desire (find our butcher’s top tips for slow-cooking, p.80); we can happily break out the tights and boots once again; and the cold weather means we can enjoy infinite pots of tea. There’s also Halloween to consider, one of our favourite reasons to get creative with sweet treats. Be sure to check out our spooky bakes, from p.54. Don’t forget the clocks go back on the 25th, giving us that delicious extra hour in the leaba; when you do get up, start your day with one of our warm breakfasts, from p.92.
Slow cooker pulled pork chilli p.80
Spider cookies p.55
As always, Easy Food is here to answer the eternal question of, “what’s for dinner?”.You’’ll find our usual week-long menu of easy, budget-friendly meal ideas from p.62, making it simple to plan for days in advance. If you find yourself cooking for one — whether as a regular routine or just one evening — there’s no good reason you can’t be just as well-fed; flip to p.74, where we’ve pulled together some very tasty single-serving recipes, just for you. And when you’re a little bored of the basics, why not put two classic recipes together? Our clever mash-ups combine the best parts of traditional dishes to create new all-star favourites.
One-pan beans with eggs, spinach and bacon p.76
With the weather getting colder, it’s even more important to take care of our immune systems.Heart-healthy pak choi is our inseason veggie of choice this month; head to p.30 for tasty new ways to cook this crunchy cousin of cabbage. You’ll find great recipe inspiration using healthy cooking methods, from p.120; and Ireland’s smiliest twins, the Happy Pear, are sharing some of their latest vegan-friendly dessert ideas from p.116.
Quick spicy scramble p.96
WHAT’S FOR DINNER?
Chicken and mushroom pasta bake p.64
HEALTHY AND HEARTY
Bangers and French onion mash p.99
COOKING FOR CRAIC
Pak choi with Thai curry prawns p.31
Golden chicken with pak choi p.32
It’s not all quick-fix meals around here, and — seeing as we’re still being good boys and girls and staying at home wherever possible — we like to have some kitchen projects on the go, too. Challenge yourself with our scallion pancakes, p.36; having taken social media by storm earlier this year, we can confirm they’re as tasty as they are good-looking! If you fancy something sweet, head to p.40, where Food Stylist Shannon is walking us through homemade doughnuts, or turn to p.106, where Deputy Editor Jocelyn is learning the story behind some of Ireland’s very best chocolate.
Scallion pancakes p.36 www.easyfood.ie
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S’more doughnuts p.55
Cacao nib crème caramels p.107
Carrot cake p.117 Easy Food 7
17/09/2020 09:14
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!
Our September guest editor @ChefShaneSmith bumped into a familiar face at the shop this month!
What you're thinking...
"We all know how tricky a hollandaise sauce can be when it comes to egg benedict. Love this reader tip! “A dribble of hot water will save the sauce if it thickens too much.” – @Stephanie Flood
I think a lot of us could relate to this one… “The worst is me trying to figure out how to convert 200g into cups! The struggle is real – @Maira Vahlsing “Every time!”– @Jennifer Flaherty
“I was looking at muffin recipes today and I couldn’t even try to bake them, It’s so hard to understand the measures” – @Linda Daly
“OMG hilarious!”– @Soraya Quigley 8 Easy Food
EF151_08-010_Your_Say.indd 8
OCTOBER 2020
17/09/2020 09:15
letters and comments
Who could reisist our Millefeuille…puff pastry, jam, strawberries and cream? YES PLEASE! "Delicious. I like it!” – @dapur_nona_lezat
“It is beautiful! But also looks really difficult to eat without making a mess” – @thegingerwithspice
Brownie heaven @sweetandmeatjane has said goodbye to her other brownie recipes, ever since she tried our Irish stout brownies.
@rachelthedomesticgoddess made our Irish stout brownies and they look gooey and delicious!
“Awwwww love him!!!” – @kate_odriscoll_food_beers_life
“You are gorgeous Donal” – @karenomahony
"He is just gorgeous-I’d run away with him” – @catherinefulvio_chef “My absolute favourite!” – @rachellouiseb
“This looks absolutely beautiful!” – @foodess
“Aww” – @larderandlife
Meet the Taste Team Caroline Miller says, “I have always had a love of cooking, but I became more interested when my son was diagnosed as coeliac. His diagnosis made me get back to basics and cook from fresh. Being a multi-tasking Mum, wife and administrator, my go-to is my slow cooker; it’s a great way to feed a busy family with a healthy meal. One pot is all you need — what’s not to like about that?”
www.easyfood.ie
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Andrea Pedersen says, “I'm a mother of four
grown-up children and grandmother to three. I have always loved to cook and bake for my family and friends from scratch, as I find it very relaxing. I love trying out new recipes and exploring foods from different cultures/countries. Most of my gifts are home cooked or baked, and are always appreciated by the receiving person.”
Easy Food 9
17/09/2020 09:16
We are big fans of a good sandwich here at Easy Food. We asked you what you think is the greatest sandwich ever made…it caused some serious debates…
@DeclanFortune loves our ‘courgette and corn fritters’ recipe and got to use up a giant courgette!
g.ie “Tuna melt” – @islandlivin
King “Ah white bread. Real butter. is all.” t Tha ps. cris n onio cheese and cial fi nof lliva – @brianosu
What you’ve been cooking
“Reuben or Croque Madame”– @fayaine
"Christmas dinner sandwich”– @mrsleonamurphy
@robandyvonne made the vegetable fritters from our September issue. We definitely approve of the addition of some Sriracha!
CAN I GET A REWIND?! We loved seeing this little throwback from @rachel.kelly.75685962, who posted a dish she made from a 2012 issue of Easy Food!
July-August
competition winners 1 X MEAL FOR TWO FROM KINARA
@Hayley Sexton recreated our very on Elsje’s ‘oat crunchies’ and they look fantastic!
Paula Mulholland
1 X AFTERNOON DELIGHT STAY FOR TWO AT GLENLO ABBEY Caroline Christie
1 X OVERNIGHT STAY FOR TWO AT THE HARBOUR HOTEL Malcolm Clark
1 X KITCHENAID ARTISAN POWER PLUS BLENDER Sonya Rice
Contact us Easy Food Magazine @easyfoodmag easyfoodmag
1 X SUSTAINABLE PICNIC SET WORTH €200 Marie Maher 10 Easy Food
EF151_08-010_Your_Say.indd 10
OCTOBER 2020
17/09/2020 09:16
products
Start the day with a smile with these fun breakfast products
Winnie The Pooh ornate mug Penneys stores nationwide €6
92 Flip to p.x ty s to find ta rm a w ideas for , ts s breakfa ur o y r whateve it m time li
Cath Kidston set of 4 mini Stanley mugs www.debenhams.ie €17.99
Yoshi egg cup www.firebox.com €10.99
Smeg 50s retro-style coffee machine www.harveynorman.ie €359
Hen breakfast board AVOCA stores nationwide €9.95
KitchenCraft aluminium nonstick crêpe pancake pan with recipe (24cm) www.littlewoodsireland.ie €15.99
Marvel bowls (pack of 4) Penneys stores nationwide €6
Cat loose leaf tea mug www.firebox.com €14.99 www.easyfood.ie
EF151_011_Products.indd 11
Easy Food 11
17/09/2020 09:18
FOOD BITES The top baby snack award goes to…
It’s official: for the sixth year in a row, bananas are top of the list for Irish parents when it comes to choosing a snack food for their baby or toddler, according to the results of the National Parenting Product Awards run by Zahra — aka, our parent company! Based on a survey conducted by Kantar amongst parents and experts nationwide, Irish banana importer Fyffes’ popular ‘Freddy Fyffes’ pre-packed bananas emerged as the Gold Award
winner in the Food and Feeding section of the nationwide competition. Established in recognition of the overwhelming consumer decisions new parents are having to make — with the aim to acknowledge, celebrate and promote the brands that parents trust most — the NPPA mark of excellence is now a recognisable symbol that new parents in Ireland look for and that many brands want to acquire.
GROCERY DELIVERY IN CORK Buymie, Ireland’s leading same day grocery delivery provider, has teamed-up with Lidl Ireland to offer home grocery deliveries and full personal shopping services to over 86,000 Cork households. Buymie provides a premium personal shopper service, with shoppers trained in selecting only the freshest and highest-quality produce available. Customers are able to note specific preferences on their orders, and can opt-in for a personalised call from their shopper in-store, if items are out of stock. Unlike traditional eCommerce solutions, Buymie is able to deliver on the same day and can fulfil orders in as little as one hour. www.buymie.eu
Kids’ kitchen We’re huge advocates of getting little cooks involved in cooking from an early age, so we had to give a shout out to these handy — and, let’s face it, adorable — products from The Cool Food School. The Kiddies Food Kutter and Safety Food Peeler are two innovative products designed to enable all children to cut and peel fruit and vegetables safely. They're perfect for toddlers and kids aged two and up, left and right handers
12 Easy Food
EF151_012-013_Food_Bites.indd 12
and children with special needs. Designed in Australia and sold exclusively in Ireland through The Cool Food School, these clever tools help children develop fine motor skills, encourage independence and foster better eating habits. They come in four bright colours and are available individually or as sets. www.thecoolfoodschool.ie
OCTOBER 2020
17/09/2020 09:19
news
WE’RE OBSESSED WITH THIS NEW HOMEWARE RANGE! This year, many of us have rediscovered the importance of gathering around the dinner table; with this in mind, Wicklow-based design company Bear Creation has just released a beautiful new collection of unique tableware using locally-grown wood. If you’re on the hunt for some striking new additions to your dinner table, or for a one-of-a-kind gift for a foodie friend, you’ll definitely want to check this out.
We love the puzzle board (€150), which comes in four pieces and makes a gorgeous centrepiece. Also featured is an appetiser pan, €40; seasoning dishes, €20 for the pair; and a large serving tray, €120. All products are made from olive ash, chosen for its distinctive grain, which has dark and light shades going through it, making each piece truly unique. Each piece is finished in oil, and can be treated at home to extend its lifetime.
Bear Creation has previously designed products for Dylan McGrath’s restaurants, Firehouse Bakery and Bread 41, amongst others. Facing a drop in demand from commercial clients due to Covid-19, the company adapted its focus to homeware, drawing on the knowledge gained in working with top-end restaurants to create pieces that work well together while keeping the focus on the food. Sustainability is a central mission at Bear Creation. All products are designed and made in Wicklow, using wood that was grown, cut and kiln-dried in Wicklow. Plastic-free packaging is used throughout and online goods are packed in sustainably sourced cardboard and packaging. Larger pieces are delivered in a reusable cloth wrap, taken back after delivery. Recycled wood is also used where possible; the brand’s famous sushi boards, for instance, are made from offcuts from a door factory. Find the full range at bearcreation.com.
A better brekkie...to go We’re familiar with KIND’s range of snack and protein bars, so were eager to try out the new breakfast bars. All too often, breakfast bars are sneaky vehicles for artificial flavours and an unnecessary amount of sugar, so it was great to see that these bars are made with whole and natural ingredients, aren’t overly sweet, are high in fibre and naturally gluten-free. KIND Breakfast is available in three flavours:
www.easyfood.ie
EF151_012-013_Food_Bites.indd 13
• Blueberry Almond • Honey Oat • Peanut Butter These bars are available in Tesco Stores nationwide and will be available in BWG (Spar, Eurospar, Mace and Londis) from October. It is currently available in multipacks of three individually-wrapped bars of two 25g bars. RRP: €3.99
Easy Food 13
17/09/2020 09:20
Cookbook CORNER
The Joy of Food
Midweek Meals
Ottolenghi Flavour
By Rory O’Connell Published by Gill Books €24.99
By Neven Maguire Published by Gill Books €22.99
By Yotam Ottolenghi and Ixta Belfrage Published by Penguin Random House €29.75
Ballymaloe Cookery School co-founder Rory O’Connell’s new book is – as its name suggests – a pure, unfettered celebration of seasonal foods and home cooking. We’d recommende this one for anyone looking to step a little outside of their comfort zone and experiment with new flavour combinations. Plenty here has caught our attention: smoked black pudding and Cheddar croquettes with Bramley apple and blackberry sauce; scrambled eggs with chanterelle mushrooms on grilled sourdough bread; ginger, lemon and turmeric cake; Moroccan harira soup; chopped cauliflower salad with red onion and semi-dried tomatoes; mackerel cakes with spiced tomato oil; chicken braised with wild garlic and lemon; chocolate and sour cherry cake. Our one lament is the lack of recipe photography over which to drool, but we look forward to exploring many of these striking dishes over the coming months.
We’re longtime fans of Neven Maguire’s straightforward approach to home cooking, and this new edition focusing on midweek dinners is no exception. This book is built around four chapters that speak to no-fuss shopping and prepping. In One-Pan Dinners, you’ll find options like fish pot pie, or harissa lamb and butternut squash curry; if you have time for a speedy Supermarket Sweep, try a bacon, egg and bean bowl, braised chicken and chorizo rice, or American-style sloppy Joes; when the Cupboard’s Bare, turn to a ‘throw-it-all-in’ root vegetable risotto, or sweetcorn and chorizo fritters with sour cream and tomato relish; and when you’re in need of comfort food, flip to Slow and Low for char siu ribs with slaw, an Irish lamb hotpot or slow cooker turkey pho. Neven, you’ve done it again.
Ottolenghi is back to impress yet again with this latest installment of his beautiful recipes that are always a pure celebration of all things vegetable. Co-written with Ixta Belfrage, a talented up-and-coming chef, this collection of creative and colourful recipes will have you hitting that seven-a-day with ease. We’re in love with the spicy mushroom lasagne; the stuffed aubergines in curry and coconu dhal; the portobello steaks with butter bean mash; and the chaat masala potatoes with yoghurt and tamarind. True to its title, flavour is always of paramount importance, obsessively breaking down the story of each vegetable to create stunning food, every time. Whether you’re vegetarian, vegan simply looking to eat more produce, you won’t regret picking this one up.
7 Ways By Jamie Oliver Published by Penguin Random House €28 A new recipe collection from Jamie Oliver, this one is designed to be his most user-friendly book yet. Rather than offering recipes that require home cooks to buy new ingredients, every recipe here is based on the foods we already buy: 18 ‘hero ingredients’ including chicken fillets, potatoes, broccoli and eggs. For each of these pillars, Oliver provides seven new dishes – for example, when you’re in the mood for salmon, you might turn to salmon tacos, crispy sweet and sour salmon or an easy salmon en croute; if you’ve got a pack of sausages in the fridge, you may find yourself making a sausage and mash pie, sausage pasta with chilli and fennel or a speedy sausage pizza. It’s a fresh, clever way to compile a cookbook, and we are here for it.
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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 FAMILY BREAK IN WEXFORD
T
he gorgeous four-star Ferrycarrig Hotel is the perfect holiday destination for families looking for a funfilled getaway. Little explorers will love the family holiday options at Ferrycarrig Hotel with the chance to explore the outdoor playground and enjoy the outdoor attractions, walks and beaches in County Wexford. Great family value stays are on offer at Ferrycarrig Hotel with two-night or three-night breaks available. Guest and employee safety is paramount at the Ferrycarrig Hotel and new measures have been put in place to ensure safety to the highest standards. Prior to arrival, guests have the option of checking in online in advance; guests will, of course, receive the traditional warm welcome, but at a distance. Clear guidelines on appropriate social distancing, ample public hand sanitisation and staff utilising appropriate PPE are all in place, complemented by a brand new Ferrycarrig App which can be downloaded to any smart device which will allow guests to browse and book hotel services, send messages to the Ferrycarrig team, browse menus, check the local weather and even browse all of the local attractions and outdoor activities in the surrounding area. The team at Ferrycarrig Hotel in Wexford are doing what they do best: welcoming guests to the waterside property and now one lucky Easy Food reader has the chance to win a family break to the Ferrycarrig
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Hotel! You could look forward to a mid-week two-night break for two adults and two children (under age 12) in a gorgeous room overlooking the River Slaney with a delicious full Irish breakfast each morning, full use of the health and fitness club and pool and full access to the outdoor playground. To enter, email your contact details and the answer to the question below to competitions@easyfood.ie with FERRYCARRIG in the subject line: In which county is the Ferrycarrig Hotel located? A) Waterford B) Wickow C) Wexford For details on family breaks at Ferrycarrig Hotel see www.ferrycarrighotel.ie. Competition closes November 13th. Terms and conditions apply.
OCTOBER 2020
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WIN AFTERNOON TEA IN THE GRAYSON While away the afternoon in the stunning surrounds of The Grayson, taking in the views of Dublin's beautiful St Stephen’s Green with the classic Afternoon Tea. Sit back and indulge in a fine selection of seasonal savoury treats, fine sandwiches, pastries and delicate sweets, created for you by The Grayson's Head Chef with vegan and gluten-free options available on request. Looking to indulge? Why not enjoy a glass — or bottle — of bubbly or toast to the day with a signature serve cocktail. Whether it's a birthday, wedding, engagement, baby shower or just a day of indulgences, Afternoon Tea at The Grayson is an experience worth making time for. For a chance to win Afternoon Tea at The Grayson for two guests with a signature cocktail each on arrival, email your contact details and the answer to the question below to competitions@easyfood.ie with GRAYSON in the subject line:
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The Grayson offers views of which Dublin park? A) Phoenix Park B) St. Anne’s Park C) St. Stephen’s Green
Afternoon Tea at The Grayson is available on to book in advance on Saturday & Sunday (please kindly allow 48 hours notice) with a choice of two seating time slots (1pm – 3pm or 3pm – 5pm). To book, email book@thegrayson.ie or give the team a call on 01 683 3680. Competition closes November 13th. Terms and conditions apply. Must be redeemed by 12/2020. Subject to availability. www.thegrayson.ie | @thegraysondublin | book@thegrayson.ie | 01 683 3680
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Simply Simon Simon Delaney takes his love of cooking to the next level
H
e’s no stranger to many Irish television sets, but Simon Delaney’s newest venture may just make him a staple in the kitchen too. Simon is an actor, director, presenter, avid cook and cookbook author, and is now launching a range of ready-to-cook meal kits that make some of his most popular recipes accessible to home cooks of all skill levels. We at Easy Food have been lucky to work with Simon on a few projects, from magazine features to cooking together on Virgin Media Television's IrelandAM, so it was only time to ask him back for a second run as guest editor! His debut cookbook, Simply Simon’s, has become a go-to in our kitchen when we’re craving stick-to-yourbones American-style comfort food. Trust
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us, you won’t find a better New York baked cheesecake this side of the East River… We’ve been glued to Simon’s every turn in the cooking world, from his stint on MasterChef Ireland to becoming a welcome fixture at Kildare Village, with his food truck regularly churning out droolworthy deli-style sandwich creations. Simon’s meal kits are his newest way of sharing his love of home cooking; he noticed that novice cooks or those that rely on ready meals had limited, lacklustre options. He created his meal kits with the intent to make classic, honest-to-goodness comfort cooking
totally achievable: think warming tagliatelle and meatball ragù, the 'Family Favourite' fish pie and a classic key lime pie. The meal kits include detailed recipe cards and all the fresh, pre-portioned ingredients needed to create the dishes. We found they were brilliant for when you wanted to try a new dish before investing in all the ingredients needed, or for gifting to that friend who “just isn’t bothered to cook.” We chatted to Simon about his passion for food, how he finds the time to cook for a busy household with four kids and his hopes for how the new meal kits can make homemade meals a reality for budding Irish cooks.
I like being in the kitchen, as it is the heart of the home, it’s where we all congregate, cook, eat, work and relax. OCTOBER 2020
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It’s been a real eye-opener jumping into the food business, and my respect for chefs and business owners has gone through the roof! What were some of your earliest memories of being in the kitchen? I suppose, like most of us, it was standing in the kitchen watching my mother cook. I remember standing there watching her, not in an attempt to learn about what she was doing, but because I was hungry! My mother was a great cook: nothing fancy, just good, honest family dinners, the same ones that I try and replicate to this day. And now I know how she feels, as I have four sets of eyes on me watching me cook... and yes, it’s because they're hungry too! What meals do you most love to cook now for your family? One-pot wonders are a big favourite at home. Right now in fact I’ve got a large pot of meatballs on the go, slow cooked in a ragù sauce, which the boys will devour later. I also like doing roasts, from the traditional chicken to leg of lamb and pork fillet. Cooking is my therapy, and for me, the prep is the most enjoyable part (apart from the eating, that is!), so I like to get myself organised, take my time and really enjoy the whole process. How do you make time to cook with a busy work schedule? As a freelancer, I’ve been lucky that my schedule is not rigid, so I do get to spend a lot time at home in between jobs. Over the years I’ve spent a lot of time in airports and hotels, filming all over the UK and the US, and love nothing more than getting home and cooking. As I like the prep part of cooking, I like to have myself organised, so I’ll know in advance what’s on the dinner menu at home a couple of days ahead, which in turn dictates your shopping list, cutting down on waste. I think knowing what you're cooking goes a long way to how you shop, particularly for fresh veg. No one likes waste, and at a time when we are all watching the pennies, this is key. Did your time in the kitchen change during lockdown? Not really; I’m lucky in that we have a decent-sized kitchen, which we got
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refurbished last year. It’s open plan, which means I can work in the kitchen while cooking. While the kids were knocking around, homeschooling was also possible in the one space! I like being in the kitchen: it is the heart of the home, it’s where we all congregate, cook, eat, work and relax. During lockdown measures, you stepped in to do more of the cooking segments solo on Ireland AM — did you enjoy it? How did it compare to your regular routine on the show? I loved it. I’ve been doing demos for a couple of years now around the various food festivals in Ireland, and so have my prep routine in good shape. I also have an amazing wife, Lisa, who is a great help when it comes to prepping for the live TV slot. The reality was that when I came home from the show on a Saturday, I would head to the shops, get the ingredients in, and then prep the dish for the show on Sunday. My routine was still the same, it just meant that I was regularly carrying several pots and pans into work with me on the Sunday! I love doing the slot on Ireland AM, the team are so supportive, and being able to cook for Anna, Laura and Aidan — as well as some hungry crew members — is great fun. You released a cookbook, were a contestant on MasterChef Ireland and launched your own food truck — what was the catalyst to pivot into this industry and launch your food brand, Simply Simon’s? I’ve always had an interest, and I suppose a yearning to get into the food industry. I think if I wasn’t an actor/director/presenter, I would love to have been a cook. I had been asked to take part in MasterChef a number of times, but due to filming commitments I was unable to sign up. When the latest offer came in, I was free, so I jumped at it. The cookbook followed, and then the pop-up food truck, and now my meal kit delivery service through dropdish.ie. It’s been a real eye-opener jumping into the food business, and my respect for chefs and business owners has gone through the roof! I’m
To tr y one of Simon’s meals, vis it
www.dro pd collection ish.ie/ s/simplysimons-m eal-kits
hoping that Simply Simon’s will continue under various guises, but we are focused on getting our meal kit delivery service available nationwide, therefore taking our brand to a wider audience. What inspired you to launch the range of meal kits? The inspiration quite simply came from what I cooked at home. I went back to my cookbook and looked for recipes that I knew were crowd pleasers and family favourites. We hear the phrase ‘home cooking’ a lot, and for me that has to mean three things. One, it has to be simple to cook; two, it has to be easy on the pocket; and three, it has to be tasty. To me, that describes a home cooked dish, and that is what we have chosen for our firsts batch of meal kits. How can customers order and use the kits at home? Just head to www.dropdish.ie; you’ll find their full range of food offerings, including the ‘Simply Simon’s range." Click on that and you’ll find our recipes. Click on the dish that you fancy cooking, and order the kit from there. As a a little bonus, on each recipe page you’ll find a video of me cooking the dish, so I’ll be right there alongside you, showing you how to cook your meal. Do you have any personal favourites in the meal kit range? I do have a sweet tooth, so the key lime pie is one of my favourite dishes to both cook and eat. It’s so simple, takes no more than 30 minutes all-in, and is a great dish to get the kids to help you make. I love it!
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Chicken korma, with green lentils & baby potatoes, served with lemon and saffron rice Serves 4-6 2 tbsp olive oil 1 red onion, chopped 1 x thumb-sized piece of ginger, peeled and grated 2 garlic cloves, grated 1 green chilli, finely diced 5 tbsp green lentils ½ jar of Patak's korma paste 1 sachet of coconut cream 1 x 400g tin of coconut milk 8 chicken thighs 1 bunch of coriander, chopped 1 cup of basmati rice 1 lemon 1 pinch of saffron 150g baby potatoes 1 Heat the olive oil in a frying pan over a medium heat and cook the onions for 15 minutes until soft and pink. 2 Add the grated garlic and ginger and cook for another five minutes. Add the chilli; remove the seeds if you don’t like it too hot. Cook this for another 2-3 minutes, then add the green lentils and cook for five minutes more. 3 Add the korma paste and cook this off for 2-3 minutes. 4 Add the coconut cream and coconut milk and simmer for five minutes. Add the chicken pieces and half of the coriander, cover with a lid and simmer for around 1-1¼ hours until the chicken is tender. 5 Add the rice and two cups of boiling water to a pan along with one half of the lemon and the saffron. Simmer gently as per packet instructions. 6 Add the baby potatoes to a saucepan and fill with cool water. Bring to a boil for 12-15 minutes until cooked through. Leave to cool, then slice in half and stir through the korma to warm through. Serve with naan bread.
Per Serving 686kcals, 41.5g fat (23.6g saturated), 48.3g carbs (5.5g sugars), 3.4g protein, 7.1g fibre, 0.404g sodium
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Spinach & ricotta cannelloini Serves 2 1 tsp olive oil 1 shallot, chopped 2 garlic cloves, crushed 700g tomato passata 1 small bunch of basil, torn Salt and black pepper 250g fresh spinach 350g ricotta cheese 3 handfuls of grated Parmesan, plus extra for sprinkling 1 egg, beaten 1 pinch of ground nutmeg 12 cannelloni pasta tubes 125g ball of mozzarella 1 Heat the oil in a frying pan and cook the shallot and garlic for a few minutes until soft. Add the tomato passata with some torn basil leaves, salt and pepper. Simmer for around five minutes, then set aside. 2 Add the washed fresh spinach to a large pan and wilt over a medium heat. Add a splash of water to help it wilt. Leave to cool, then squeeze out as much water as possible and chop. 3 In a bowl, add the ricotta, Parmesan, chopped spinach, egg, nutmeg and a good pinch of salt and pepper. Mix everything together until creamy. 4 Add a few spoons of the tomato sauce to a large baking dish. Transfer the spinach and ricotta filling to a piping bag and pipe the filling into the cannelloni pasta tubes. Place the filled cannelloni tubes in the baking dish in an even layer. 5 Top the cannelloni with the remaining tomato sauce, then top with torn Mozzarella and a sprinkling of Parmesan. Cover with tin foil and bake for 30 minutes. Remove the foil and bake, uncovered, for 10 minutes until browned.
Per Serving 937kcals, 51g fat (28.5g saturated), 53.2g carbs (7.3g sugars), 70.1g protein, 6g fibre, 1.774g sodium
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Meatloaf Serves 4-6
2 tsp butter 8 slices of smoked bacon, chopped 3 sticks of celery, chopped 2 medium onions, chopped 1 red pepper, chopped Salt and black pepper 4 garlic cloves 740g beef mince 250g sausage meat 3 tbsp Worcestershire sauce Handful of fresh parsley 325g breadcrumbs 4 eggs 250g tomato ketchup 6 slices of Emmental or Gouda
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1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Heat the butter in a frying pan over a medium heat and cook the chopped bacon until it’s nice and crispy. 2 Add the celery, onion and pepper with a pinch of salt and pepper. Cover with a lid and cook for 15 minutes until soft, then add the garlic and cook for another two minutes. Set aside to cool. 3 In a bowl add the beef, sausage meat, Worcestershire sauce, parsley, breadcrumbs, eggs and one-third of the ketchup. Mix well. Add the cooled veg and bacon and mix through to combine. 4 In a 450g loaf tin, spread another third of the ketchup on the bottom, then add half of
the meat mix and a layer of the sliced cheese. 5 Add the other half of the meat mix, and cover with the remaining ketchup. You should end up with a dome shape in the loaf tin. Wrap the loaf tin tightly with tin foil, place on a baking tray, and cook in the oven for around one hour and 15 minutes. 6 Leave to cool for 15 minutes, then turn the loaf out onto a chopping board and slice.
Per Serving 919kcals, 47.3g fat (17.4g saturated), 57.4g carbs (17.3g sugars), 63g protein, 3.9g fibre, 1.788g sodium
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Cottage pie Serves 4 Olive oil 680g beef mince 2 onions, finely chopped 3 carrots, finely chopped 1 leek, washed and sliced 2 garlic cloves, grated 3 tbsp plain flour 1 tbsp tomato purée 1 glass of red wine 850ml beef stock 3 tbsp Worcestershire sauce 1 bay leaf 2 sprigs of fresh thyme 6 large rooster potatoes, peeled 200ml milk 25g butter 200g Cheddar (either red or white) Salt and black pepper 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. First job is to brown the mince, so in a pan, heat a splash of oil and fry the mince gently until brown, then drain and set aside. In the same pan, gently cook the onions, carrots and leek for 15 minutes. 2 Stir in the garlic, flour and the tomato purée, then cook for 3-5 minutes. Add the beef back into the pan. 3 Add the red wine and bring to the boil, then reduce the heat and add the stock, Worcestershire sauce, bay leaf and thyme. 4 Season with salt and black pepper, then bring to a simmer and cook, uncovered, for 45 minutes. 5 While this is cooking, make the mash; cook the potatoes in a pot of boiling salted water until tender, then drain and let them steam for a minute or two. Then mash with the butter, milk and three-quarters of the cheese. Then, whip until smooth. 6 Put the meat mixture into a large ovenproof dish, then pipe or spoon the potatoes over the meat and sprinkle over the remaining cheese. 7 Bake in the oven for 20-25 minutes until golden and browned.
Per Serving 1017kcals, 25g fat (10.9g saturated), 112.1g carbs (17.4g sugars), 79.5g protein, 16.3g fibre, 1.421g sodium
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Lamb casserole Serves 4
1.5kg boneless shoulder of lamb, diced 50g plain flour 2 tbsp olive oil 100 pancetta, chopped 1 large onion, diced 5 carrots, diced 1 leek, washed and chopped 2 garlic cloves, crushed 1 tbsp fresh rosemary, chopped 1 tbsp tomato purĂŠe
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800ml lamb stock 2 bay leaves 1 In a bowl, add the flour and season with salt and black pepper. Dust the lamb in the flour, shaking off the excess and set aside. 2 In a large pan, heat the oil and, in batches, fry off the lamb until browned and set aside. 3 In the same pan, add the pancetta and cook until golden brown, then add the onion and cook for five minutes. Add the carrots and the leek and cook for another five minutes.
Add the garlic and the rosemary and cook for another 2-3 minutes. 4 Add the remaining flour, the bay leaves and the lamb stock, then bring to the boil while stirring. Return the lamb back into the pot, and cover and cook for 90 minutes, keeping an eye and stirring occasionally. 5 To serve, discard the bay leaves, and season to taste. Serve with mashed potaotes. Per Serving 957kcals, 41.6g fat (13.4g saturated), 25.6g carbs (6.8g sugars), 114.6g protein, 4g fibre, 1.22g sodium
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Key lime pie Serves 4-6 300g chocolate Digestives 75g butter 3 medium egg yolks Zest and juice of 4 limes 1 x 397g tin of condensed milk 300ml fresh cream 100g dark chocolate, grated 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. In a food processor, blitz the digestive biscuits so that they resemble breadcrumbs. 2 In a small pan, melt the butter, add the biscuits and mix through. Pop the mixture into a 22cm tin (with a false bottom) and press it down so that it’s even across the tin and up the sides. Bake in the oven for about 10 minutes, then leave aside to cool. 3 In a bowl, pop in the eggs yolks, add the zest and juice of the limes and whisk through for a minute or two using an electric whisk. 4 Add in the condensed milk, and whisk through for another couple of minutes. 5 Then pour this filling into your now cooled pie base, and pop back into the oven for about 15 minutes. 6 Remove from the oven and chill, for at least 3-4 hours. 7 Whip your cream until thickened, then spread across the pie and cover with grated chocolate.
Per Serving 758kcals, 44.1g fat (14.3g saturated), 79.7g carbs (44.7g sugars), 12.3g protein, 1.6g fibre, 0.173g sodium
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Find us now on
Read the back catalogue of Easy Food online at www.readly.com
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-37
IN THIS SECTION
THE CHOIS ARE PAK IN TOWN, p30 These easy recipes provide all the pak choi inspiration you need
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CHALLENGE YOURSELF, p36
Take on one of this year's tastiest Insta-trends with these flaky, savoury scallion pancakes
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E R A S I O H C THE TOWN N I K A P tion you need a ir p s in i o h c pak rovide all the p s e ip c re y s These ea
IN SEASON: MAY TO DECEMBER Pak choi loves… • Garlic
• Chicken
• Ginger
• White fish
• Soy sauce
• Salmon
• Chillies
• Pork
• Eggs
• Duck
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what’s in season? pak choi
PA K C H O I W I T H T H A I C U R RY P R AW N S Serves 2 Juice of 2 limes 1 tbsp fish sauce 2 tsp brown sugar 1 tbsp soy sauce 1 tbsp vegetable oil 1 tbsp red curry paste 300g raw prawns, peeled 4 heads pak choi, quartered 2 tbsp peanuts, chopped
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To serve: Handful of sesame seeds 2 spring onions, finely chopped 1 In a bowl, combine the lime juice, fish sauce, brown sugar and soy sauce. Stir until the sugar has dissolved. 2 Heat half of the oil in a pan over a medium heat. Cook the curry paste for one minute, then add the prawns and cook for 2-3 minutes until pink. Transfer to the bowl with the dressing.
3 Add the remaining oil to the pan and turn the heat to high. Cook the pak choi for 3-4 minutes until lightly charred. 4 Divide the pak choi between two serving plates and spoon over the prawns and the dressing. Sprinkle with chopped peanuts. Serve as a lunch or starter, or add some rice to enjoy as a dinner. Per Serving 284kcals, 13.9g fat (2.7g saturated), 11.8g carbs (5.9g sugars), 26.7g protein, 2.4g fibre, 1.636g sodium
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GOLDEN CHICKEN WITH PA K C H O I Serves 4 3 heads of pak choi, trimmed 250g jasmine rice 4 chicken fillets, sliced into strips Salt and black pepper 1 tbsp vegetable oil 2 garlic cloves, crushed 1 x 3cm piece of fresh ginger, peeled and grated For the sauce: Juice of 2 limes 3 tbsp light soy sauce 1 tbsp sesame oil 1 tsp honey 1 tsp rice vinegar 1 tbsp water ½ tsp chilli flakes To serve: Handful of sesame seeds 2 spring onions, finely chopped 1 Bring a large pot of water to the boil and add a pinch of salt. 2 Add the pak choi and blanch for 10-12 seconds, then transfer to a bowl of iced water using a slotted spoon. 3 Cook the rice according to package instructions. 4 Pat the chicken pieces dry with kitchen paper and season with salt and pepper. 5 Heat the oil in a pan over a medium-high heat and cook the chicken for 4-5 minutes per side until golden and completely cooked throughout. Transfer to a plate and set aside. 6 In a bowl, combine all of the ingredients for the sauce and season with salt and pepper. 7 Add the garlic and ginger to the pan used for the chicken. Cook over a medium heat for one minute. Add the sauce and warm through for two minutes. 8 Toss the noodles in the sauce to coat, then divide amongst serving bowls. Add the pak choi to the pan and cook for two minutes until heated through but still crunchy. 9 Top the noodles with the chicken and pak choi. Scatter each portion with a generous pinch of sesame seeds, some spring onons and some chilli flakes, if desired.
Per Serving 490kcals, 11.8g fat (1.4g saturated), 60.2g carbs (3.9g sugars), 35.6g protein, 4.8g fibre, 0.697g sodium
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what’s in season? pak choi
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U D O N N O O D L E S O U P W I T H PA K C H O I Serves 2 1.1 l low-sodium vegetable or chicken stock 2 tsp miso paste 2 star anise pods 1 cinnamon stick 2 large eggs 300g straight-to-wok udon noodles 1 pak choi, finely chopped 1 tbsp soy sauce 2 spring onions, thinly sliced To serve: Fresh coriander Soy sauce Chilli paste or hot sauce
1 Bring the stock to a simmer in a saucepan over a medium heat. Add the miso, star anise and cinnamon. Stir to dissolve the miso, then simmer for 8-10 minutes. Use a slotted spoon to remove the star anise and cinnamon. 2 Make sure the stock is at a very gentle simmer. One at a time, crack the eggs into a saucer or ramekin and gently slide them into the stock. Cook for two minutes. 3 Add the noodles and pak choi. Stir very gently to submerge the noodles and pak choi, being careful not to break the eggs. Cook for two minutes longer or until the eggs are poached to your liking.
4 Remove from the heat and gently stir in the soy sauce and spring onions. Gently ladle into two deep serving bowls, being careful with the eggs. Top with some fresh coriander and serve immediately with some extra soy sauce and chilli paste or hot sauce, if desired. Per Serving 512kcals, 6.4g fat (1.8g saturated), 79g carbs (3.6g sugars), 20.4g protein, 1.5g fibre, 2.652g sodium
TIP: TOP emade
om ing Use h lly br o rea t k c next st o o the t is h t level.
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N O T I AB E D I S THE
what’s in season? pak choi
GA R L I C A N D S E S A M E PA K C H O I Serves 4 Heat 1 tbsp toasted sesame oil in a large pan or wok over a medium heat. Add 2 crushed garlic cloves and cook for 1-2 minutes until fragrant. Add 4 heads of pak choi and stir-fry for 5-6 minutes until the green parts of the leaves turn bright green and the stalks have softened slightly. Season with salt and black pepper to serve.
B U T T E R E D C H I L L I PA K C H O I Serves 2 Slice 2 pak choi in half lengthways. Heat a large pan over a high heat and add 50g butter and 2 tsp vegetable oil. Once melted, add 2 sliced garlic cloves and 2 tsp dried chilli flakes. Add the pak choi, flat side down and turn the heat to medium-high. Cook for 3-4 minutes until nicely browned, then turn over and cook for two minutes longer. Season with a sprinkle of salt and serve immediately.
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C H A L L E N G E
Take on one of this year’s tastiest Insta-trends with these flaky, savoury pancakes
ABOUT THIS DISH Cõng yóu bîng, or scallion pancakes in English, are savoury unleavened flatbreads folded with oil and finely chopped spring onions. In China, cõng yóu bîng can be found both as street food and in restaurants. Unlike the pancakes we know in Western culture, these are made from dough, rather than batter, and they have distinctive layers with a flaky, chewy texture and crsip edges.
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what's in season? challenge yourself
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S C A L L I O N PA N C A K E S Makes 8 For the dough: 500g plain flour, plus extra for dusting 320ml boiling water For the dipping sauce: 2 tbsp unseasoned rice vinegar 2 tbsp lime juice 2 tbsp soy sauce 1 tsp fish sauce 1 tsp chilli oil ½ tsp sugar For the pancake filling: 4 tbsp plain flour 4 tbsp chicken fat, lard or duck fat, melted, or use coconut oil ½ tsp ground Sichuan pepper, or use Chinese five-spice powder ½ tsp salt, or to taste 6 spring onions, very finely chopped Vegetable oil, for cooking
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1 Place the flour into a heatproof bowl and add the boiling water. Stir together with a fork until the flour absorbs the water and some small lumps form. 2 When cool enough to handle, transfer to a lightly floured work surface and knead for 5-6 minutes to form a soft, smooth dough, adding a little extra flour if the dough is too sticky. 3 Cover with cling film and set aside to rest at room temperature for 30 minutes. 4 Meanwhile, whisk together all of the ingredients for the dipping sauce until the sugar dissolves. Set aside until ready to serve. 5 In a bowl, mix together the flour, melted lard, Sichuan pepper and salt. 6 On a floured work surface, knead the rested dough again. Divide in two and roll each portion out into a thin rectangle, dusting with flour to prevent sticking. 7 Evenly brush the lard mixture over the dough and scatter over the chopped spring onions. 8 Working from the shorter ends, roll each piece of dough up into a rope. Cut each one into four equal, short pieces. Stand each piece
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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
on end, then roll it out to a pancake about 13APRIL 2020 15cm in diameter. 9 Heat one tablespoon of vegetable oil in a pan over a high heat, turning the heat to medium once you add the pancakes. 10 Working in batches to avoid crowding the pan, cook the pancakes for 6-8 minutes until golden brown and crisp on both sides, flipping frequently and adding an extra splash of vegetable oil when needed. 11 Slice into wedges and serve with the dipping sauce. Per Serving 310kcals, 18.3g fat (4.4g saturated), 31.5g carbs, 0.9g sugars, 4.6g protein, 1.6g fibre, 0.249g sodium
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Sweet things BAKING RECIPES AND TIPS FOR WHEN IT'S TIME TO TREAT YOURSELF
40-60
IN THIS SECTION
MMM... DOUGHNUTS..., p40 Resident Food Stylist Shannon Peare teaches us the ins and outs of perfect homemade doughnuts
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FEELING FREAKY, p52
These Halloween treats from Dr.Oetker Brand Ambassador Louise Lennox are as fun to bake as they are to eat
TRICK AND TREAT, p54 These spooky bakes will make sure your Halloween is both tasty and terrifying!
Easy Food 39
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Tips FROM THE
TEST K TCHEN
40 Easy Food
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sweet things doughnuts
Resident Food Stylist Shannon Peare teaches us the ins and outs of perfect doughnuts
MMM... DOUGHNUTS... bounce back completely.
Delicious fried pieces of dough that are fluffy and airy on the inside, tender on the outside – what’s not to love? These little beauties have been around for centuries. Working well with lots of different glazes, fillings and other little twists, it’s no wonder that this bake is still so popular. Sometimes making them at home can be tricky, but ‘doughnut worry’ – I’m here to guide you through the ways of the doughnut. Types of doughnuts There are two main categories of doughnuts: yeasted and cake doughnuts. There are endless variations of shapes and flavours for both types. • Yeasted doughnuts are made from a mix of warm milk, yeast, flour, sugar, egg and butter. They get their rise from the yeast. They are shaped and then fried until golden. They are light and airy, but with a bit of chew and a yeasty flavour. They can be glazed, iced, sprinkled or filled. • Cake doughnuts are leavened using baking powder or bicarbonate of soda. They are much more dense, chewy and cake-like. These doughnuts can be either baked or fried.
A GUIDE TO DOUGHNUT MAKING That dough though! The first step is to ‘bloom’ the yeast, which means to activate it in warmed milk. When the yeast is ready, it will be foamy with a bubbling layer on top. You’ll combine all of the ingredients in a large mixing bowl and add your active yeast mix. The mix can be kneaded by hand or by a mixer with a dough hook. To test if your dough is fully kneaded, lightly press your thumb into the dough: it should slowly www.easyfood.ie
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Let it rise Next, you’ll leave the kneaded dough to rise in a large, oiled bowl, covered with cling film or a clean tea towel to protect it from draughts. Leave the dough in a warm place to rise and double in size. This is known as the ‘bulk fermentation’ or the first proof, as the dough is left to prove as a whole before being divided and shaped. At this stage, the yeast feeds on the starches in the flour, converting sugars into carbon dioxide to create air bubbles in the dough. The first proof is what gives the bread its flavours and aromas. The cutting The hardest part of making doughnuts is fiddling around with dough that can be sticky, stretchy and a little finicky. Always keep your hands, your surface, and your cutters coated in flour to prevent sticking. Using a floured rolling pin, roll the dough to about 1cm thick. A doughnut is usually around 8cm in diameter, so use an 8cm round cutter to cut out the doughnuts. If you are making filled doughnuts, you can stop here. However, for ring doughnuts, use a 3cm round cutter to cut holes from the centres. If you don’t have cutters at home, you can always use a glass or a jar to cut them out. Don’t throw away the centres – these are called “doughnut holes” and are a delicious bonus. Place your cut doughnuts onto a lined baking tray. If you find you have a lot of excess dough after cutting, roll it back into a ball, cover and allow it to proof again before re-rolling. Proof it! Once the doughnuts have been cut, they will need a second proof. The doughnuts should be covered and set aside in a warm place for 40-60 minutes. To check if the dough is fully proved, poke it with your finger. If the dough springs back straight away, it is under-proved and may need more time – the
dough is ready when the indent springs back slowly. Keep an eye on the dough; I like to check it after 30 minutes and then every 10 minutes after that. Proof troubleshooting If the cut doughnuts start to deflate, then they have been over-proved (yes, this has happened to me). Doughnut worry… re-knead the dough into a ball and place it in the fridge for an hour to rest. Remove the dough from the fridge and begin again from the rolling out process. • Are your doughnuts oily, collapsed or flat? They’re probably over-proved. • Are your doughnuts refusing to puff up when fried? They’re probably under-proved. • Are your doughnuts cracked? They may be under-proved, or this may due to a blunt cutter. Fry it! If you don’t have a deep fat fryer, you can use a saucepan of oil to fry your doughnuts. Sunflower or vegetable oil are best for the job as they won’t impart a strong flavour. Before you add your doughnuts to the oil, make sure the oil is at the correct temperature – 180-190˚C is best. If the oil is too cold, it will result in very oily doughnuts; if too hot, they will have a dark exterior but still be raw inside. Allow the doughnuts to be cooked on both sides, until golden brown. I use a slotted spoon to remove the doughnuts from the oil and transfer them to a plate or tray lined with kitchen roll, to drain off the excess oil. Decorations and fillings You can go wild with doughnut decorations and fillings! Doughnuts have become very popular lately and we’ve been seeing some very creative flavour ideas. Have fun with it. You may smell like a deep fat fryer at the end of the day — but you will have a smile on your face and a doughnut in your hand. Easy Food 41
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STEP BY STEP: BA SIC YE A STED DOUGHNUTS Makes 10 250ml milk, warmed 3½ tsp dried yeast 450g plain flour 55g caster sugar Pinch of salt 1 large egg, beaten 30g unsalted butter, melted Step 1: In a jug, combine the milk and the yeast. Add one teaspoon of the flour and one teaspoon of the sugar. Whisk until well combined. Allow to sit in a warm spot for 1015 minutes or until frothy. Step 2: In a large bowl, combine the remaining flour, sugar and salt. Use a dough hook attachment on your mixer to mix until well combined. Slowly add in the beaten egg, melted butter and the yeast mixture.
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Step 3: Mix the dough for 8-10 minutes or until smooth and elastic. Step 4: Lightly dust your hands with flour and roughly shape the dough into a ball. Place into a large oiled mixing bowl. Cover with greased cling film and place a tea towel over the top. Step 5: Allow the dough to prove in a warm spot for 1-1½ hours or until doubled in size. Line two large baking trays with non-stick parchment paper. Step 6: Gently scrape the dough onto a floured surface. Using a floured rolling pin, roll the dough to about 1cm thick. Step 7: Use an 8cm round cutter to cut out about 10 doughnuts, making sure to cut them out as close together as possible. If you are making filled doughnuts, you can stop here.
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How to cook: To cook the doughnuts, heat a deep fat fryer (or a pot filled with sunflower oil) to 180˚C. Working in batches, cook the doughnuts for about 3-5 minutes on each side. Once cooked, transfer to a plate lined with kitchen paper. Cook the doughnut holes for 1-2 minutes or until puffed, golden and cooked through. Once cooked, transfer to a plate lined with kitchen paper.
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For ring doughnuts, use a 3cm round cutter to cut out holes out of the centres. Step 8: Carefully transfer the doughnuts and holes onto the prepared baking trays. Cover with a tea towel and allow to prove for a further 40 minutes or until the dough has doubled in size before frying.
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B A S I C F L A V O U R S
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In a bowl, combine 300g icing sugar, 5 tbsp milk and 1 tsp vanilla extract to make a runny glaze. Turn the cooled doughnuts in the glaze until completely coated
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In a bowl, combine 170g icing sugar, 2 tsp vanilla extract and 3-4 tsp boiling water. Mix until smooth. Add food colouring, if you like. Dip your cooled doughnuts in the icing and decorate with sprinkles, sweets etc., then allow to dry.
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S U G A R
In a large bowl combine 200g caster sugar and 1 tbsp ground cinnamon. Once the doughnuts have cooled slightly, toss the doughnuts in the sugar. 44 Easy Food
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sweet things doughnuts
STRAWBERRY CHEESECAKE DOUGHNUTS Makes 10 For the doughnuts: 250ml milk, warmed 3½ tsp dried yeast 450g plain flour 55g caster sugar Pinch of salt 1 large egg, beaten 30g unsalted butter, melted For the filling: 200g strawberry jam To decorate: 150g cream cheese, room temp 50g icing sugar 2 tsp vanilla paste 50g strawberries, chopped
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1 In a jug, combine the milk and the yeast. Add one teaspoon of the flour and one teaspoon of the sugar. Whisk until well combined. Allow to sit in a warm spot for 1015 minutes or until frothy. 2 In a large bowl, combine the remaining flour, sugar and salt. Use a dough hook attachment on your mixer to mix until well combined. Slowly add in the beaten egg, melted butter and the yeast mixture. 3 Mix for 8-10 minutes or until the dough is smooth and elastic (the dough should feel slightly sticky). 4 Lightly dust your hands with flour and roughly shape the dough into a ball. Place into a large oiled mixing bowl. Cover with greased cling film and place a tea towel over the top. Allow to prove in a warm spot for 1-1½ hours or until doubled in size. Line two large baking trays with non-stick parchment paper. 5 Once the dough has proved, gently scrape the dough onto a floured surface. Using a floured rolling pin, roll the dough to about 1cm thick. 6 Use an 8cm round cutter to cut out about 10 doughnuts, making sure to cut them out
as close together as possible. 7 Carefully transfer the doughnuts and holes onto the prepared baking trays. 8 Cover the doughnuts with a tea towel and allow to prove for a further 40 minutes or until the dough has doubled in size. 9 To cook the doughnuts, heat a deep fat fryer (or a pot filled with sunflower oil) to 180˚C. Working in batches, cook the doughnuts for about 3-5 minutes on each side. Once cooked, transfer to a plate lined with kitchen paper and allow to cool. 10 Once cooled, spoon the strawberry jam into a piping bag with a 5mm round nozzle. Pipe the jam into the centres of the doughnuts and set aside. 11 For the icing, combine the cream cheese, icing sugar and vanilla and beat until smooth. Use a palette knife to spread the over the top of each doughnut. Decorate with some chopped fresh strawberries.
Per Serving 446kcals, 17.9g fat (7.2g saturated), 62.5g carbs (13.1g sugars), 9.6g protein, 2.6g fibre, 0.098g sodium
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sweet things doughnuts
CHOCOL ATE COFFEE CAKE DOUGHNUTS Makes 12 For the doughnuts: 80g unsalted butter, softened 110g caster sugar 1 egg 1 egg yolk 1 tsp vanilla extract 250ml milk 55g cocoa powder 500g self raising flour Pinch of salt For the topping: 20g espresso powder 150g icing sugar 2 tsp vanilla 15g walnuts, chopped
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1 In a large bowl, beat together the butter and sugar until light and fluffy. 2 In a jug, whisk together the egg, egg yolk, vanilla and milk. Slowly stream this mixture into the butter and beat until well combined. 3 Sieve in the cocoa, flour and salt. Mix until well combined. 4 Tip the dough onto a floured surface, give it a light knead and gently bring together. 5 Using a floured rolling pin, roll the dough to about 1cm thick. 6 Use a 8cm round cutter to cut out about 10 doughnuts, making sure to cut them out as close together as possible. Re-roll any cutoffs to cut out more rounds. 7 To cook the doughnuts, heat a deep fat fryer
(or a pot filled with sunflower oil) to 180ËšC. Working in batches, cook the doughnuts for about 2-3 minutes on each side. Once cooked, transfer to a plate lined with kitchen paper. Allow the doughnuts to cool fully. 8 In a bowl, mix together the icing sugar, espresso powder and vanilla together. Add 2-3 teaspoons of hot water to loosen. Carefully dip the tops of the doughnuts into the coffee icing. Sprinkle on some chopped walnuts while the icing is still wet. Per Serving 385kcals, 15.4g fat (5.9g saturated), 57.2g carbs (22.9g sugars), 6.7g protein, 2.6g fibre, 0.066g sodium
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CROISSANT DOUGHNUTS Makes 8 For the doughnuts: 185ml milk, warmed 3 tsp dried yeast 55g caster sugar 2 eggs, beaten 1 tsp vanilla extract 450g plain flour Pinch of salt For the butter mix: 35g plain flour 200g unsalted butter, softened For the cinnamon sugar: 300g caster sugar 1 tbsp cinnamon
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1 Line a large baking tray with non-stick parchment paper and lightly dust with flour. 2 In a large bowl, combine the milk, yeast, caster sugar, eggs, vanilla, flour and salt. Using a dough hook attachment, mix on low speed until just combined. 3 Increase the speed and mix for about four minutes or until smooth and elastic (the dough will be sticky). 4 Transfer the dough to the prepared baking tray. Dust your hands with flour and gently flatten the dough into a rectangle measuring around 20x 5cm. Cover the dough with nonstick parchment paper and chill in the fridge for 30 minutes. 5 To make the butter mixture, beat together the flour and soft butter until smooth. 6 Remove the dough from the fridge and transfer to a sheet of non-stick parchment paper on your work surface. With a floured rolling pin, roll the dough to around 30x20cm and about 5mm thick. 7 Spread the butter mixture evenly over the dough, right to the edges. 8 Fold the dough in thirds, starting with a shorter side. Transfer back to the baking tray and chill in the fridge for another 30 minutes. 9 Remove the dough from the fridge and transfer to a sheet of non-stick parchment lightly dusted with flour. 10 Turn the dough 90 degrees and roll it out again to 30x20cm. Fold the edges in to the middle. Chill for another 30 minutes.
11 Repeat steps 9 and 10 three more times. After the final time, chill in the fridge for one hour longer. 12 Line a large baking tray with non-stick parchment paper. Lightly dust your work surface with flour and roll the dough 30 x 20cm and about 5mm thick. 13 Use an 8cm round cutter to cut out eight doughnuts, making sure to cut them out as close together as possible. Use a floured 3cm round cutter to cut out holes from the centres of the doughnuts. 14 Carefully transfer the doughnuts to the prepared tray, cover with a tea towel and allow prove for 40 minutes at room temperature or until doubled in size. 15 To cook the doughnuts, heat a deep fat fryer (or a pot filled with sunflower oil) to 180ËšC. Working in batches, cook the doughnuts for about 2-3 minutes on each side until puffed, golden and cooked through. Once cooked, transfer to a plate lined with kitchen paper. Allow to cool fully. 16 In a bowl, mix together the caster sugar and cinnamon. Toss the cronuts in the mixture until fully coated.
Per Serving 677kcals, 31g fat (15.2g saturated), 93.3g carbs (45.8g sugars), 9.2g protein, 2.4g fibre, 0.192g sodium
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sweet things doughnuts
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S’MORES DOUGHNUTS Makes 10 For the doughnuts: 250ml milk, warmed 3½ tsp dried yeast 450g plain flour 55g caster sugar Pinch of salt 1 large egg, beaten 30g unsalted butter, melted To decorate: 15 marshmallows 50g milk chocolate, melted 4 Digestive biscuits, crushed 1 In a jug, combine the milk and the yeast. Add one teaspoon of the flour and one teaspoon of the sugar. Whisk until well combined. Allow to sit in a warm spot for 1015 minutes or until frothy.
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2 In a large bowl, combine the remaining flour, sugar and salt. Use a dough hook attachment on your mixer to mix until well combined. Slowly add in the beaten egg, melted butter and the yeast mixture. 3 Mix for 8-10 minutes or until the dough is smooth and elastic (the dough should feel slightly sticky). 4 Lightly dust your hands with flour and roughly shape the dough into a ball. Place into a large oiled mixing bowl. Cover with greased cling film and place a tea towel over the top. Allow to prove in a warm spot for 1-1½ hours or until doubled in size. Line two large baking trays with non-stick parchment paper. 5 Once the dough has proved, gently scrape the dough onto a floured surface. Using a floured rolling pin, roll the dough to about 1cm thick. 6 Use an 8cm round cutter to cut out about 10 doughnuts, making sure to cut them out as close together as possible. Use a 3cm round cutter to cut out holes from the centres of the doughnuts.
7 Carefully transfer the doughnuts and the holes onto the prepared baking trays. 8 Cover the doughnuts with a tea towel and allow to prove for a further 40 minutes or until the dough has doubled in size. 9 To cook the doughnuts, heat a deep fat fryer (or a pot filled with sunflower oil) to 180˚C. Working in batches, cook the doughnuts for about 3-5 minutes on each side. Once cooked, transfer to a plate lined with kitchen paper. Allow the doughnuts to cool fully. 10 Once the doughnuts have cooled, spread on some of the marshmallow fluff on the top of each doughnut. Toast the marshmallow with a blowtorch or place under the grill for 1-2 minutes, until lightly toasted. 11 Drizzle on the melted chocolate and sprinkle on some crushed Digestives.
Per Serving 405kcals, 15g fat (4.9g saturated), 59.1g carbs (15.7g sugars), 9.4g protein, 2.9g fibre, 0.066g sodium
OCTOBR 2020
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F E E L I N G
These Halloween treats from Dr. Oetker are as fun to make as they are to eat!
Giant pumpkin cookies Makes 5 x 10cm cookies and around 40 x 4cm cookies For the chocolate cookie dough: 200g butter, softened 200g caster sugar 1 large egg, beaten 1 tsp Taylor & Colledge Organic Vanilla Bean Extract 350g plain flour 50g Dr. Oetker Fine Dark Cocoa Powder To decorate: 600g Dr. Oetker White Chocolate 300g Dr. Oetker 72% Extra Dark Chocolate Dr. Oetker Green and Orange Extra Strong Food Colour Gels 1 To make the cookie dough, cream the butter and sugar together until just combined. Add the egg and vanilla extract. 2 Sieve the flour and cocoa powder together into a separate bowl. Beat into the butter to form a dough. Divide the dough in half and wrap each half in cling film. Refrigerate for 10 minutes. 3 Place the dough in between two sheets of baking parchment. Roll out to an even thickness of 4mm. 4 For the big pumpkins, use a 10cm cookie cutter to cut out five circles from one of the chilled doughs. Using the parchment, lift the circles onto a baking tray and chill in the fridge for 15 minutes. 5 Take the excess dough, form back into a ball and allow to chill for 10 minutes before re-rolling between two sheets of baking parchment. Cut out smaller cookies with a 4cm circle cookie cutter from this dough and from the other reserved half of chilled
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dough, then place on a large baking tray lined with baking parchment. Place in the fridge for 15 minutes. 6 Preheat the oven to 180ËšC/160ËšC fan/gas mark 3. Bake the small cookies for 10-12 minutes until golden, leaving the bigger ones in the oven for an additional 5-10 minutes. Allow to cool completely on a wire rack. 7 In a bowl, melt the white chocolate according to package instructions. Set 100g aside in a small bowl. Stir a few drops of the orange gel food colouring into the large bowl of white chocolate. Use a teaspoon, butter knife or small palette knife to smooth the orange chocolate onto the big and small cookies until completely covered. Allow to
set in the fridge for 10 minutes. 8 Add a few drops of green gel food colouring to the smaller bowl of melted white chocolate. Use a piping bag to pipe a few leaves at the top of each cookie (see tips on p.53). Allow to set. 9 In a bowl, melt the dark chocolate according to package instructions. Transfer to a piping bag. On the small cookies, pipe triangles for the eyes and the nose and a half moon shape for the mouth. Allow to set. 10 For the big pumpkins, pipe two half moon shapes for the eyes, a triangle for the nose and half moon shape for the mouth allowing some squares of orange for the teeth.
OCTOBER 2020
17/09/2020 12:09
sweet things Halloween bakes
Halloween monster cupcakes Makes 12 12 Dr. Oetker Muffin Cases 125g margarine, softened 125g caster sugar 1 tsp Taylor & Colledge Organic Vanilla Bean Extract 2 large eggs, beaten 175g self-raising flour To decorate: 1 x 400g tub Dr. Oetker Classic Vanilla Buttercream Dr. Oetker Orange Extra Strong Food Colour Gel Dr. Oetker Green Extra Strong Food Colour Gel Dr. Oetker Violet Extra Strong Food Colour Gel 115g Dr. Oetker Ready Rolled White Soft Fondant Icing 40g black liquorice
1 Preheat the oven to 180°C/160˚C/gas mark 4. Line a 12-cup muffin tin with the muffin cases. Put the margarine in a bowl with the caster sugar, eggs and vanilla extract. Sift the flour on top. Using an electric whisk, gently mix the ingredients together until well blended. 2 Divide the mixture equally between the muffin cases. Smooth the tops and bake for about 20 minutes until risen and lightly golden. Transfer to a wire rack to cool completely. 3 Divide the buttercream into three equal portions. Colour each with half a teaspoon of a different colour gel, and mix well. 4 Spoon the icing into three uncut small piping bags or small, clean, sturdy plastic food bags. Snip a tiny corner from the bags. Working on one colour at a time, pipe thin strands of icing, in short lines, back and forth, working your way
round the top of the cake, from the centre to the edge. Continue piping strands on top, in layers, to build up a “hairy” look. 5 When all the cakes are iced, knead the fondant icing to soften it and then form into various sized eye shapes and teeth – use a little icing sugar to stop the icing sticking. Cut up small pieces of liquorice and push into the eyeballs, and use some for open mouths, nostrils and eyebrows. Arrange all of the pieces on top of the cakes to make monster faces. Your cakes are now ready to serve, scare and enjoy!
Baking Basics: Icing 101 • For the easiest coloured icing ever, simply squeeze some Dr. Oetker Colour Gel straight into a tub of Dr. Oetker Buttercream and stir! • Always add food colouring a little at a time to make sure you achieve the perfect shade. You can always add more if needed. • If you don’t have a piping bag, it’s simple to make one at home. Simply transfer the icing into a small bag — a freezer bag is perfect. Hold the end closed with one hand while you snip off one bottom corner with scissors. Now you’re ready to rock! • For best results when working with fondant icing, bring Dr. Oetker Ready Rolled White Soft Fondant Icing to room temperature before rolling.
For these recipes and more visit Oetker.ie or DR.OETKERBAKINGIRELAND
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These spooky bakes will make sure your Halloween is both tasty and terrifying!
54 Easy Food
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sweet things spooky bakes
Peanut butter spider cookies Makes 20 70g butter, softened 50g smooth peanut butter 150g light brown sugar 1 egg 1 tsp vanilla extract 180g plain flour ½ tsp bicarbonate of soda 20 Lindt chocolate truffles or Maltesers 100g milk chocolate, melted 40 icing eyes
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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line 2-3 baking trays with non-stick parchment paper. 2 In a large bowl, beat together the butter, peanut butter and sugar until light and fluffy. 3 Beat in the egg and vanilla extract. Add the flour and bicarbonate of soda and mix until just combined. 4 Take one tablespoon of the cookie dough, roll it into a ball and place on the prepared tray. Continue until all the dough has been rolled, leaving space around each cookie. 5 Make a thumb print in the centre of each biscuit. Place in the fridge to chill for at least 30 minutes.
6 Bake for 10-12 minutes or until the edges are golden brown and the middle is still a little soft. Allow to cool on the tray for 4-6 minutes, before placing a truffle or Malteser into the centre of each biscuit. 7 Spoon the melted chocolate into a piping bag and snip a small hole in one corner. 8 Pipe the legs of a spider onto each cookie. Use a little of the melted chocolate to stick two icing eyes onto each.
Per Serving 136kcals, 6.1g fat (3.3g saturated), 18.3g carbs (10.6g sugars), 2.3g protein, 0.6g fibre, 0.064g sodium
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COOK THE COVER
Chocolate orange marble cake
Serves 6-8
For the loaf: 175g butter, softened 175g caster sugar 3 eggs 225g self-raising flour Pinch of salt 2 tbsp milk Zest of 1 orange 2-3 drops orange food colouring 2 tbsp cocoa powder 2 tbsp brewed coffee, cooled
For the topping: 100g dark chocolate, roughly chopped 150ml double cream 1 tbsp caster sugar Zest of 1 orange To decorate: 4-6 fondant pumpkins
1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Line a 900g loaf tin with non-stick parchment paper. 2 In a large bowl, beat together the butter and sugar until light and fluffy. 3 Beat in the eggs, one at a time, beating well after each addition. Fold in the flour and salt and mix until just combined. 4 Divide the cake mixture between two bowls. To one of the bowls, add the milk, orange zest and orange food colouring. Fold until just mixed. 5 In a small bowl, mix together the cocoa powder and coffee to form a paste. Stir this into the second bowl of cake mixture until thoroughly combined. 6 Add large spoonfuls of each mixture into the prepared tin, alternating flavours to give a marble affect. 7 Bake for 50-60 minutes or until a skewer is inserted and comes out clean. 8 Allow the cake to cool for 10 minutes, then remove it from the tin and allow to cool on a wire rack. 9 For the topping, put the chocolate in a heatproof bowl. In a saucepan, combine the cream, sugar and orange zest. Bring to a simmer, stirring continuously until the sugar has melted. 10 Bring to the boil, then immediately pour over the chocolate and whisk until smooth. Allow to cool for 5-6 minutes before spreading it on top of the loaf. Decorate with some fondant pumpkins (see tip). Per Serving 507kcals, 30.7g fat (18.9g saturated), 53.6g carbs (30g sugars), 6.9g protein, 1.6g fibre, 0.188g sodium
SpookyTopTip! To make the fondant pumpkins, roll a small piece of orange fondant into a little ball. Press the pumpkin down a little bit so that it's not perfectly round. Very lightly wet the bottom of the vine and put it in the indentation on the top of the pumpkin. Color a little fondant brown and make a small stem that'll fit in your pumpkins.
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OCTOBER 2020
17/09/2020 15:29
sweet things spooky bakes
Graveyard cupcakes Makes 12 For the cupcakes: 175g unsalted butter, softened 165g caster sugar 3 large eggs 115g self-raising flour 40g cocoa powder 1 tsp vanilla extract 4 tbsp milk 6 Oreos, chopped For the chocolate cream cheese icing: 340g cream cheese, room temperature 175g unsalted butter, softened 420g icing sugar 50g cocoa powder 1 tsp vanilla extract 100g dark chocolate, melted To decorate: 8 Oreos, filling removed 50g dark chocolate, melted 12 Oreo biscuits 50g white chocolate, melted
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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 12-hole muffin with black or red cupcake cases. 2 In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 3 Stir in the flour, cocoa powder, vanilla and milk. Fold in the chopped Oreos until the mixture is just combined. 4 Spoon the mixture into the cases and bake for 15-20 minutes or until a skewer inserted in the centre comes out clean. Set aside and allow to cool completely. 5 For the icing, beat together the cream cheese and butter until smooth. Add the icing sugar, cocoa powder and vanilla and beat until creamy. Add the melted dark chocolate and beat until smooth. 6 Spoon the icing into a piping bag with a 15mm round piping nozzle. Pipe the icing onto the cooled cupcakes. 7 In a large sealable bag, add the Oreos with the filling removed. Using a rolling pin, crush the biscuits to a fine powder.
8 Sprinkle the icing with the crushed Oreos to create the gravel. 9 Add the melted chocolate to a piping bag and snip a small hole in the end of the bag. 10 Pipe “RIP” or “Boo” onto each biscuit and allow to set. Push the biscuits down into the buttercream. 11 Add the melted white chocolate to a piping bag and snip a small hole in one corner. 12 On a sheet of non-stick parchment paper, pipe a line with five little lines out of the top of it to look like a zombie hand. Continue until you've formed 12 hands, then allow to set in the fridge for five minutes. 13 Gently remove each hand from the parchment paper and push down into the icing on each cupcake.
Per Serving 757kcals, 45.7g fat (26.9g saturated), 83.8g carbs (62.4g sugars), 8.7g protein, 4.5g fibre, 0.414g sodium
Easy Food 57
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OCTOBER 2020
17/09/2020 10:11
sweet things spooky bakes
Spider web surprise cake Serves 10-12 For the sponge: 260g caster sugar 260g unsalted butter, softened 4 eggs, beaten 60g cocoa powder 90ml boiling water 260g self-raising flour 2 tsp baking powder For the buttercream: 250g unsalted butter, softened 400g icing sugar 100g cocoa powder For the filling: 100g jelly worms To decorate: 4 white marshmallows 2-3 fake spiders
sponges in half horizontally. Use a 7½cm round cutter to cut the middle out of four of the six sliced sponges. 8 Place one of the non-cut sponges onto a board or plate, using a teaspoon of buttercream on the board to help the cake stick. Spread over some of the buttercream and add a sponge with a hole on top. Repeat this step to add all four of the cut sponges, one at a time. 9 Before adding the final, uncut sponge on top, pour the jelly worms into the hole in the centre. Top with the uncut sponge. 10 Using a palette knife or offset spatula, spread the buttercream over the top and sides of the cake, making sure to fill in any gaps. There will be crumbs in the icing, so place the cake into the fridge for 30 minutes to set. 11 Once set, spread over more buttercream to cover any crumbs and smooth out the
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line three 15cm tins with nonstick parchment paper. 2 Beat together the butter and sugar until light and fluffy. Slowly beat in the eggs, mixing well after each addition. 3 In a small bowl, stir together the cocoa powder and boiling water. Beat this into the butter mixture. 4 Sieve the flour and baking powder into the butter mixture. Fold everything together gently until just combined. 5 Divide the mixture evenly amongst the tins and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Allow to cool completely. 6 For the buttercream, beat together the softened butter, icing sugar and cocoa powder until smooth. 7 Using a sharp, serrated knife, cut the cooled
buttercream. Refrigerate again until set. 12 For the cobwebs, place the marshmallows in a bowl and microwave for about 20 seconds or until just melted. Allow the marshmallows to cool slightly. Test the consistency by dipping your thumb and index finger into the marshmallows, opening and closing your fingers until the marshmallows become stringy. 13 Take a pinch of melted marshmallow between your fingers and pull it apart until the marshmallow strand is quite thin. Wrap it around the cake and continue until you’re happy with how it looks, pulling the marshmallow strings in different directions. 14 Finish the cake with some plastic spiders. Per Serving 540kcals, 24.4g fat (14.8g saturated), 82.5g carbs (57.1g sugars), 6.8g protein, 4.6g fibre, 0.175g sodium
SpookyTopTip! Use the leftover sponge to make cake pops. Mix together the scrap sponge with chocolate buttercream. Roll into small balls, stick a cake pop stick into the bottom of each ball and refrigerate until set. Dip the cake pops into melted chocolate and decorate with sprinkles etc.
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Easy Food 59
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Trick or treat biscuit cake Serves 10 For the biscuit cake: 225g unsalted butter 200ml condensed milk 200g dark chocolate 200g milk chocolate 150g Rich Tea biscuits, roughly crushed 100g chocolate chip cookies, roughly crushed 100g Maltesers 50g Crunchie bars (you can use any leftover bars you have)
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To decorate: Trick or treat sweets and chocolate 1 Line a 20cm square tin with non-stick parchment paper. 2 In a large pot, combine the unsalted butter and condensed milk. Allow to melt slowly over a medium-low heat. 3 Once melted, remove from the heat and add the dark and milk chocolate. Stir until the chocolate has fully melted. 4 Add the crushed biscuits, Maltesers and Crunchie bars. Stir until all the biscuits are
covered in the chocolate mix. 5 Pour into the prepared tin. Top with leftover trick or treat sweets or chocolate. 6 Allow to set in the fridge for a few hours or overnight. Cut into squares and enjoy. Per Serving 617kcals, 40.2g fat (23.8g saturated), 58.8g carbs (34.9g sugars), 7.3g protein, 3.4g fibre, 0.23g sodium
OCTOBER 2020
17/09/2020 10:14
what's for dinner? FEEDING YOUR FAMILY, MADE EASY!
62-87
IN THIS SECTION
WEEKLY MENU PLANNER, p62
Keep it simple, keep it quick with our whole week's worth of tasty family meals
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EF151_XX_Intro_Pages.indd 61
FLYING SOLO, p74
Dining alone is no reason to suffer through a dull dinner
FROM THE BUTCHER'S BLOCK, p80
Local butcher Michael Fleming gets us up to speed with the perfect cuts for slow cooking
THE HEALTHY TABLE, p82
These lighter twists on classic dinners deliver on flavour for the whole family
Easy Food 61
17/09/2020 11:15
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
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OCTOBER 2020
17/09/2020 10:16
what’s for dinner? weeknight meals
Monday Sweet potato and black bean burgers Serves 4
1 x 400g tin of black beans 2 sweet potatoes, peeled and roughly chopped 2 tbsp olive oil 1 small onion, chopped 3 garlic cloves, crushed 1 tsp cumin 1 egg, beaten 150g fresh breadcrumbs Small handful of fresh parsley, coriander, thyme or chives
To assemble: 4 burger buns, lightly toasted Mayonnaise Lettuce Cucumber Tomatoes Red onion To serve: Potato wedges or chips 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Place the sweet potato on a rimmed baking tray, drizzle with one tablespoon of olive oil and season with salt and pepper. Roast for 15-20 minutes until cooked through. 3 Remove and allow to cool. In the meantime,
heat the remaining oil in a pan over a medium-high heat and cook the onion for 3-4 minutes. Add the garlic and cook for one minute longer. 4 In a bowl, roughly mash the black beans with a fork. Add the onion and garlic, the roasted sweet potato and the cumin, egg, breadcrumbs and herbs. Mix well and shape into patties. Pan-fry, grill or bake the patties until golden-brown, then serve on toasted burger buns with mayonnaise, lettuce, cucumber, tomatoes and red onion, with potato wedges or chips on the side.
Per Serving 422kcals, 10.7g fat (1.7g saturated), 71.8g carbs (11g sugars), 14.9g protein, 11.5g fibre, 0.592g sodium
Meat-free Monday!
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Easy Food 63
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Tuesday Chicken, mushroom and spinach pasta bake Serves 4
300g rigatoni 1 tbsp olive oil 500g chicken fillets, cut into cubes 100g pancetta 250g chestnut mushrooms, sliced 1 onion, finely chopped 2 garlic cloves, crushed 1 tsp dried oregano 4 tbsp double cream 30g Parmesan, plus extra for sprinkling Salt and black pepper 150g spinach To serve:
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Garlic bread 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Bring a large pan of salted water to the boil over a high heat and cook the rigatoni according to packet instructions. Drain and set aside. 3 Heat the oil in a pan over a medium-high heat. Working in batches if necessary to avoid crowding the pan, cook the chicken and pancetta until golden brown and completely cooked through. 4 Add the mushrooms, onion, garlic and oregano and cook for two minutes.
5 Reduce the heat and stir in the cream and Parmesan. Allow to warm through without coming to a boil. Season to taste. 6 Add in the spinach and stir until wilted. Toss the cooked pasta through the sauce. 7 Pour into a baking dish and top with some extra Parmesan. Bake for 20-25 minutes. 8 Crack over some black pepper and serve with garlic bread.
Per Serving 644kcals, 23.3g fat (3.9g saturated), 61.2g carbs (4.2g sugars), 46.5g protein, 5g fibre, 0.532g sodium
OCTOBER 2020
17/09/2020 10:16
what’s for dinner? weeknight meals
: TOP TinIPg with
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Wednesday Tofu katsu curry Serves 4
For the sauce: 1 tbsp coconut oil 1 onion, finely chopped 2 garlic cloves, sliced 1 x 3cm piece of ginger, peeled and finely grated 1 tbsp medium curry powder ½ tsp ground cumin 1 tsp garam masala ¼ tsp turmeric Salt and black pepper 1 x 400g tin of coconut milk 100ml vegetable stock 1 generous tbsp mango chutney For the tofu: 2 x 280g blocks of firm tofu, well drained 4 tbsp plain flour 100g panko breadcrumbs
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1 egg, beaten 2 tbsp sunflower oil To serve: Rice Spring onions, thinly sliced Black sesame seeds 1 To make the sauce, heat the oil in a saucepan over a medium heat and cook the onion for 5-6 minutes, or until softened and lightly browned. Add the ginger and garlic and cook for 30 seconds longer. 2 Stir in the curry powder, cumin, garam masala and turmeric and season with salt and pepper. Cook for 1-2 minutes. 3 Add the coconut milk, stock and mango chutney. Cook for five minutes, stirring occasionally. Remove from the heat and whizz with a stick blender until smooth. 4 Cut each block of tofu into six slices. Place the flour in a shallow bowl, beat the egg in
a second bowl and place the breadcrumbs in a third. 5 Turn the tofu slices in the flour to coat on all sides, then coat in the egg and finally dredge in the breadcrumbs, gently pressing them on to coat. 6 Heat the oil in a large pan over a medium heat. Cook the tofu for 2-3 minutes per side or until crisp and golden-brown, working in batches if necessary to avoid crowding the pan. Drain the tofu on kitchen paper. 7 Meanwhile, warm the sauce, adding a little extra water if needed. 8 Divide the rice almongst four shallow serving bowls or plates and top with the tofu. Pour over a little of the sauce and serve the rest separately. Garnish with black sesame seeds and spring onions. Per Serving 588kcals, 43.7g fat (28.1g saturated), 37.5g carbs (7.3g sugars), 19.1g protein, 5.4g fibre, 0.243g sodium
Easy Food 65 Per Serving x713kcals, 29.2g fat (8.6g saturated), 65.3g carbs (4g sugars), 45g protein, 8.9g fibre, 1.308g sodiumm
17/09/2020 10:17
Thursday Pork chops with winter vegetables and quinoa
Salt and black pepper 2 garlic cloves, crushed
Serves 4
4 pork chops 1 tbsp parsley, chopped
200g quinoa 1 head cauliflower, cut into florets 2 large parsnips, peeled and sliced lengthways 1 butternut squash, peeled and cubed 1 sweet potato, peeled and cubed 2 carrots, peeled and sliced lengthways 2 tbsp fresh thyme leaves Pinch of chilli flakes Juice and zest of 1 lemon 3 tbsp olive oil
1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Cook the quinoa according to package instructions. 2 In a large roasting tin, toss the vegetables with the thyme, chilli, lemon zest, two tablespoons of the olive oil and some salt and pepper. Roast for 25-30 minutes, turning occasionally. 3 Heat the remaining oil in a pan over a medium-high heat and cook the garlic for
20 seconds. Season the pork chops, add to the pan and cook for 2-3 minutes per side or until completely cooked throughout. Transfer to a plate, tent loosely with foil and allow to rest for 8-10 minutes. 4 In a large bowl, combine the cooked quinoa with the roasted vegetables. Add the chopped parsley and lemon juice and toss to combine. 5 Serve the vegetables and quinoa with the pork chops. Per Serving 642kcals, 33.9g fat (9.4g saturated), 58.2g carbs (7.9g sugars), 28.4g protein, 10.1g fibre, 0.157g sodium
S: YOURlad T I E MAK ith sa
e at w Gre s or som e s v i a o le ts p peti
TA ST E T E A M - C A R O L I N E
M I L L E R
“I made this recipe as an everyday family evening meal. Perfect for us as the recipe is gluten free. Lots of chopping but overall a quick and easy meal to make with lots of flavour and very filling. The lemon really complimented the quinoa and lifted the dish. The pork chops were delicious – resting them is the key. I also thought this would make a great evening supper with a glass of white wine! Overall, I got a thumbs up from the family.”
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OCTOBER 2020
17/09/2020 10:17
what’s for dinner? weeknight meals
Friday Quick fish with crispy potatoes and salsa Serves 2
600g baby potatoes, sliced 1 tbsp olive oil Salt and black pepper 3 tbsp plain flour 4 hake fillets For the salsa: 200g cherry tomatoes 1 tbsp white wine vinegar Juice and zest 1 lime
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1 red chilli, finely chopped 1 garlic clove, crushed 3 tbsp coriander, chopped 1½ tbsp olive oil 1 Preheat the oven to 220˚C/200˚C fan/gas mark 8. 2 In a large roasting tin, toss the sliced potatoes with the olive oil and some salt and pepper. Bake for 20 minutes or until golden and crisp. 3 In a bowl, combine all of the ingredients for the salsa. Season and set aside. 4 Place the flour in a bowl and season with salt and pepper.
5 Heat the olive oil in a large pan over a high heat. Dredge the fish in the seasoned flour, shaking off any excess, and add to the pan. Cook for 30 seconds, then reduce the heat to medium-high and cook for a further two minutes per side or until opaque and fully cooked throughout. 7 Divide the crispy potatoes amongst serving plates and top with the fish. Spoon over the salsa and serve immediately. Per Serving 431kcals, 10.7g fat (1.7g saturated), 53g carbs (3.1g sugars), 34.7g protein, 4.5g fibre, 0.23g sodium
Easy Food 67
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Saturday Lamb and red wine pie Serves 4-6
For the pie: 2 tbsp olive oil 6 shallots, peeled and halved 1kg diced lamb 4 tbsp plain flour Salt and black pepper 350ml red wine 500ml beef stock 1 tbsp tomato purée 3 carrots, peeled and chopped 1 x 320g sheet of shortcrust pastry 1 egg, beaten To serve: Mashed potatoes Green vegetables
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Heat one tablespoon of the olive oil in a large saucepan over a medium heat and cook the shallots for 4-5 minutes until golden. Transfer to a plate and set aside. 3 Heat the remaining oil in the same pot over a medium-high heat. Working in batches to avoid crowding the pan, cook the lamb until golden brown on all sides. 4 Return all of the lamb into the pot. Sprinkle over the flour and cook for 1-2 minutes. Season with salt and pepper. 5 Stir in the red wine, scraping the sticky bits from the bottom of the pan using a wooden spoon. Add the beef stock and tomato purée. Bring to the boil, then turn down the heat and simmer gently for one hour. 6 Add the carrots and fried shallots to the
pot and cook for a further 20-30 minutes until the meat is very tender and the carrots are just cooked. Allow to cool. 7 Once cooled, transfer the mixture into a pie dish. Unroll the pastry over the top and trim away the excess pastry. 8 Crimp the edges of the pastry and add a small hole in the centre of the pastry so that steam can escape. 9 Brush the pastry with the beaten egg. Bake for 40-45 minutes until the filling is piping hot throughout and the pastry is golden on top. 10 Serve with mashed potatoes and your favourite green vegetables. Per Serving 697kcals, 33.4g fat (5.4g saturated), 34.3g carbs (2.4g sugars), 52.6g protein, 1.5g fibre, 0.467g sodium
OCTOBER 2020
17/09/2020 10:18
what’s for dinner? weeknight meals
Dessert Poached pears with granola and ice cream Serves 4
4 pears, peeled 1L water 350g caster sugar 1 vanilla pod 1 cinnamon stick
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To serve: Your favourite granola Vanilla or caramel ice cream Caramel sauce 1 Place the pears in a pot with the water, caster sugar, vanilla pod, and cinnamon stick. 2 Place over a medium-high heat and bring to a simmer, then turn the heat to mediumlow and poach for two hours or until tender. Remove from the heat, transfer the pears to a
plate and allow to cool. 3 Return the leftover syrup to a high heat and boil until reduced to a sticky glaze. Pour a little of the syrup over the poached pears. 4 Serve the poached pears warm with granola, ice cream and caramel sauce.
Per Serving 512kcals, 18.8g fat (5.2g saturated), 111.9g carbs (81.5g sugars), 3.7g protein, 7.3g fibre, 0.105g sodium
Easy Food 69
17/09/2020 10:18
Sunday Slow-braised beef in red wine gravy Serves 6
To serve: Mashed potatoes Mixed vegetables
1 tbsp olive oil Salt and black pepper 1.5kg beef chuck or housekeepers’ cut, at room temperature 2 garlic cloves, crushed 1 tbsp fresh thyme leaves 2 tbsp tomato purée 150ml red wine 2 x 400g tins of chopped tomatoes 300ml beef stock
1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. 2 Season the beef all over. Heat the oil in a large casserole dish over a high heat and brown the beef on all sides. Transfer to a plate and set aside. 3 Add the garlic, thyme and tomato purée to the casserole dish and cook for two minutes. Pour in the wine and allow to bubble for 3-4
minutes over a high heat, scraping any sticky bits from the bottom using a wooden spoon. 4 Return the beef to the casserole dish and add the tinned tomatoes and stock. Cover tightly with foil and add the lid on top, then place in the oven to cook for four hours. 5 Serve the beef with mashed potatoes, your chosen vegetables and the gravy.
Per Serving 540kcals, 18.4g fat (6.3g saturated), 7.5g carbs (4.4g sugars), 77.9g protein, 2g fibre, 0.37g sodium
IT M A K ER S : YO U
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OCTOBER 2020
17/09/2020 10:18
what’s for dinner weeknight meals
Dessert Spiced chocolate bread puddings
To serve: Vanilla ice cream
Serves 8
For the pudding: 500ml double cream 250ml milk 2 cinnamon sticks 1 tsp vanilla extract 150g milk chocolate, chopped 100g chilli chocolate, chopped (plus extra for serving) 74g caster sugar 4 egg yolks 400g chocolate chip brioche, roughly chopped
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1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6 and grease a 35x23cm baking dish with butter. 2 In a saucepan, combine the cream, milk, cinnamon and vanilla and bring to a simmer. 3 In a bowl, combine the milk chocolate and chilli chocolate. Pour the hot cream mixture over the chocolate and stir until smooth. Allow to cool slightly. 4 In a bowl, whisk together the caster sugar and egg yolks until pale in colour. 5 Add the chocolate mixture and whisk until
well combined. 6 Place the chopped brioche in the prepared baking dish. Pour the chocolate mix over the brioche and allow to stand at room temperature for 30 minutes to allow the liquid to absorb. 7 Bake for 25-30 minutes until the custard has just set. 8 Serve warm with vanilla ice cream and some extra shavings of chilli chocolate. Per Serving 723kcals, 49.9g fat (10.2g saturated), 56.3g carbs (35.5g sugars), 10.3g protein, 3g fibre, 0.041g sodium
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• If you have any leftover quinoa and vegetables, toss them with crumbled feta and mixed salad leaves for lunch the following day. • Left over mashed potatoes? Add some cheese and your vegetables of choice, then shape the mixture into patties. Dip to coat in flour, then beaten egg, then breadcrumbs. Chill the potato cakes for 30 minutes, then fry or bake until golden and crisp.
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• Re-roll leftover pastry into a sheet. Brush with melted butter and sprinkle over some cinnamon and sugar. Roll up the pastry, then cut into 1cm-thick discs. Bake the pinwheels until golden. • Make a delicious sandwich with your leftover braised beef. Spread a ciabatta with horseradish and add some rocket, pickled onions and shredded beef.
OCTOBER MAY 2020
17/09/2020 10:19
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06/09/2019 09:26 05/12/2019 11:37 16:55 17/09/2020 15/10/2019 10:39
Flying
solo
Dining alone is no reason to suffer through a dull dinner
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OCTOBER 2020
17/09/2020 10:22
what's in season? cooking for one
PAN-ROASTED PORK CHOP WITH AP PLE AND POTATO MASH Serves 4 1 small cooking apple, peeled, cored and chopped 1 medium potato, peeled and roughly chopped Salt and black pepper Knob of butter 1 tsp fresh thyme leaves 40ml milk, warmed 1 tsp olive oil 1 pork chop 40ml cider (or white wine) 40ml cream 1 tsp wholegrain mustard To serve: Green vegetables 1 Preheat the oven to 200°C/180°C fan/gas mark 6.
GO
2 Place the chopped apple and potato in a pan. Add just enough water to cover and a pinch of salt, then put the lid on and bring to the boil. Turn down the heat and simmer for 10 minutes until soft. 3 Drain the apple and potato well. Return to the pan and steam dry for one minute, shaking the pan, then mash until smooth. Add a knob of butter and the thyme and just enough of the warm milk to give a smooth consistency. Season to taste with salt and pepper. 4 Meanwhile, heat the oil in a small ovenproof pan over a high heat. Pat the pork chop dry with kitchen paper and season on both sides. Use tongs to hold the fat of the chop against the pan for 2-3 minutes until golden, then sear for 3-4 minutes per side. 5 Transfer the pan to the oven and cook for 5-6 minutes or until the pork chop is
completely cooked throughout. Place the chop on a plate, tent loosely with foil and set aside to rest for 10 minutes. 6 Return the pan to a medium-high heat and add the cider. Allow to bubble for 2-3 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Add the cream and mustard and season to taste. Allow to reduce by about half. 7 Serve the pork chop with the mash and pan sauce and your favourite green vegetables.
OR GO HOME
Per Serving 691kcals, 28.3g fat (12.6g saturated), 75.7g carbs (30.1g sugars), 27g protein, 27g fibre, 0.615g sodium
Salad season isn’t over yet! These hearty options are guaranteed to satisfy.
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Easy Food 75
17/09/2020 10:23
ONE -PAN BEANS WITH EGGS, SPINACH AND BACON Serves 1 ½ tbsp extra-virgin olive oil 90g bacon lardons 2 shallots, thinly sliced 2 garlic cloves, crushed 1 tbsp fresh rosemary leaves, chopped Salt and black pepper 2 tbsp tomato purée 1 tsp smoked paprika ½ x 400g tin of butter beans, rinsed and drained 100g full-fat Greek yoghurt 100g baby spinach, chopped 2 eggs 1 tomato, chopped
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To serve: Crusty bread 1 Heat the oil in a medium-sized pan over a medium heat. Add the bacon lardons and cook for 3-4 minutes until golden. Add the shallots, garlic and rosemary and cook for one minute longer. Season with salt and black pepper. 2 Add the tomato purée, paprika and beans and cook for 1-2 minutes. Stir in the cream and spinach and bring to a simmer. Allow the spinach to wilt, then make two little nests amongst the beans and spinach. 3 One at a time, crack the eggs into a
ramekin or saucer and slide them gently into the wells in the bean mixture. Cover with a lid and cook for three minutes until the whites are set but the yolks are still runny, or until cooked to your liking. 4 Remove from the heat and and add extra salt and pepper to taste. Scatter the chopped tomato over the top and serve with some crusty bread for dipping.
Per Serving 706kcals, 38.7g fat (12g saturated), 41.9g carbs (13g sugars), 52.1g protein, 11.5g fibre, 1.303g sodium
OCTOBER 2020
17/09/2020 10:23
what's in season? cooking for one
IT MAKE
S YOUR is
ke th ily ma s a e n eal You ca arian m t e g e tv g the a grea omittin ly p by sim . bacon
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Easy Food 77
17/09/2020 10:23
OREC CHIETTE W ITH SQUASH, FETA AND CHILLI R ATATOUILLE SAL AD WITH Serves 1 boil over a high heat and cook the pasta according to package instructions. Drain MOZ Z ARELL A ½ a small butternut squash, peeled, well, reserving a little of the cooking water. AND GARLIC deseeded and chopped into cubes 4 Meanwhile, place the pine nuts in a small 1 tbsp olive oil, plus extra for drizzling dry pan over a medium-low heat. Toast for TOA ST S 3-4 minutes until fragrant, shaking the pan regularly and being careful not to burn them. Transfer to a small bowl and set aside. 5 Warm one tablespoon of olive oil in the same pan over a low heat. Add the garlic, chilli and chilli flakes. Stir and cook for one minute, being careful not to burn the garlic. 6 Add the cooked pasta to the pan and toss URSto coat. Add the lemon juice and some salt O Y E IT you canand black pepper and toss again. 1 Preheat the oven to 220˚C/200˚C MAK prfan/ d efer, mble gas mark 7 and line a large Ibaking 7 Transfer to a warmed serving bowl and top f you tray itwith h cru r w o , is th ese parchment paper. the roasted squash, feta and pine nuts. finish ’s che with t a a t o t ico or g 2 Place the squash on the baking Feta tray.f fresh R Add a handful of rocket and drizzle with a e ps o he e s Drizzle with olive oil and season dollowith salt the c little extra olive oil, if desired. it m o — orminutes and black pepper. Roast for 20-25 ely. entir or until the squash is soft and the edges are Per Serving 577kcals, 24g fat (24g saturated), 73.7g carbs (7.5g sugars), 20.3g protein, 8.8g fibre, 0.535g sodium golden brown. 3 Bring a large pan of salted water to the 80g orecchiette or conchiglie pasta 2 garlic cloves, thinly sliced 1 red chilli, deseeded and finely sliced Pinch of dried chilli flakes Squeeze of lemon juice 30g feta, crumbled 30g pine nuts Salt and black pepper
Serves 4 1 red pepper, deseeded and quartered 1 small aubergine, sliced into ½cm-thick circles 2 medium courgettes, sliced lengthwise into ½cm-thick strips 450g plum tomatoes, halved 3 tbsp olive oil Salt and black pepper 2 tbsp red wine vinegar 120g fresh rocket 4 thick-cut slices of sourdough or country bread 1 large garlic clove, halved 1 x 250g ball of fresh Mozzarella, torn Bunch of fresh basil, leaves torn 1 Heat a griddle pan over a medium-high heat until very hot. 2 In a large bowl, toss the pepper, aubergine, courgettes and tomatoes with two tablespoons of the olive oil and some salt and pepper. 3 Working in batches to avoid crowding the pan, cook the pepper, aubergine and courgettes for 3-4 minutes per side until lightly charred and tender. Cook the cut sides of the tomatoes for 1-2 minutes. 4 Return the cooked vegetables to the bowl. Add the red wine vinegar and rocket and toss to coat. 5 Brush the bread slices with the remaining tablespoon of olive oil and cook on the griddle pan for 1-2 minutes per side until lightly toasted. Rub both sides of the toasts with the cut side of the garlic clove. 6 Place one slice of garlic toast on each of four serving plates. Spoon the salad and any juices over the bread, then top with the Mozzarella and fresh basil. Per Serving 456kcals, 25.4g fat (9.6g saturated), 38.6g carbs (13.3g sugars), 22.2g protein, 8.9g fibre, 0.395g sodium
78 Easy Food
EF151_074-079_Cookingforone.indd 78
OCTOBER 2020
17/09/2020 10:24
what's in season? cooking for one
C H ICKEN CURRY FOR ONE Serves 4 1 tbsp olive oil ½ an onion, chopped 1 carrot, peeled and chopped 2 chicken thighs, bones and skins removed, chopped 1 tsp medium or hot curry powder Pinch of chilli powder 1 tsp turmeric 80g peas 80ml chicken or vegetable stock, or water 2 tbsp natural yoghurt
IT MAKE S YOUR
ped e chop n o e s U , if n fillet chicke efer. you pr
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GO To serve: Rice and/or naan Mango chutney
1 Heat the oil in a pan over a medium-high heat. Season the chicken pieces, add to the pan and brown on all sides. Transfer to a plate and set aside. 2 Add the onion to the same pan and cook over a medium heat for 4-5 minutes until softened. Add the carrot and cook for 2-3 minutes longer.
3 Add the curry powder, chilli powder and turmeric and stir to coat the vegetables in the spices. 4 Stir in the peas and stock. Return the chicken to the pan and bring to a boil, then reduce the heat and simmer gently for 10-12 minutes or until the chicken is completely cooked through. Stir in the natural yoghurt. 5 Remove from the heat and serve with rice and/or naan and some mango chutney.
Per Serving 530kcals, 21.4g fat (4.7g saturated), 27g carbs (10.2g sugars), 56.1g protein, 8.1g fibre, 0.455g sodium
OR GO HOME Salad season isn’t over yet! These hearty options are guaranteed to satisfy.
Easy Food 79
17/09/2020 10:24
Slow cooker pulled pork chilli Serves 6-8 2 tsp chilli powder 1 tsp cumin 1 tsp dried coriander 1 tsp smoked paprika ½ tsp brown sugar 1 tsp salt 1 tsp ground black pepper 1kg pork shoulder 2 tbsp vegetable oil 1 onion, chopped 3 garlic cloves, crushed 2 green chillies, deseeded and chopped 1 x 400g tin of pinto, black or kidney beans, drained and rinsed 2 x 400g tins of chopped tomatoes 200g tomato passata 220ml dark beer or chicken stock 1 In a bowl, combine the chilli powder, cumin, coriander, paprika, sugar, salt and black pepper. 2 Cut the pork shoulder into 4-5 chunks. Rub each piece all over with the spice mix. Heat the oil in a heavy-bottomed pan over a medium-high heat. Working in batches to avoid crowding the pan, brown the pork on all sides. 3 Transfer to the bowl of the slow cooker and the onion, garlic, chillies, beans, chopped tomatoes and passata. 4 Return the pan to a medium-high heat, add the beer or stock and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon. Pour into the slow cooker. 5 Cover and cook on low for 7-9 hours. 6 Remove the pieces of pork, transfer to a board and shred using two forks. Return to the slow cooker and stir to combine with the sauce. 7 Serve with your favourite toppings and either chips, potato wedges, rice, tortilla chips or wraps.
Per Serving 489kcals, 32.9g fat (11.3g saturated), 8.7g carbs (3.6g sugars), 37.5g protein, 2.6g fibre, 0.495g sodium
80 Easy Food
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OCTOBER 2020
17/09/2020 10:27
what’s for dinner? butcher advice
From the
BUTCHER’S BLOCK Local butcher Michael Fleming gets us up to speed with the perfect cuts for slow cooking
Is it safe to leave my slow cooker unattended? As long as your appliance is in perfect working order, it is safe to let it do its thing.
What cooking methods work best in a slow cooker? The slow cooker is ideal for stews, braises and soups. The long, low-temperature cooking is great at tenderising meat, meaning you can save money by buying less expensive cuts. What are the advantages of using a slow cooker over a casserole dish? While you can make just as tasty a braise in your casserole dish, there are a couple of very practical benefits to having a slow cooker in your kitchen. One considerable advantage is that you can ‘set it and forget it,’ meaning that – unlike having the hob or oven on – it’s safe to leave a slow cooker unattended. They use less energy than ovens do, too, making them a cost-efficient and environmentally-friendly way of cooking.
Can I put raw ingredients in a slow cooker? Yes, you can. As mentioned, browning your meat will add extra flavour, but you can add it raw if you’re pressed for time; vegetables can be added raw, too. However, don’t put frozen meat directly into the slow cooker – it may not cook through properly, putting you at risk of food poisoning. If you’re using meat that has been frozen, always make sure it’s completely thawed overnight in the fridge before you begin the cooking process. Is it better to use the low setting or the high setting? Either setting will work for your dish. However, if time allows, the low setting is likely to result in more tender, juicy meat. What cut of beef would you recommend for the slow cooker? Chuck and brisket both work very well. You could go with a traditional pot roast, make a very tasty beef stew or shred the meat to make barbacoa, perfect for tacos or burritos.
What cut of chicken would you recommend for the slow cooker? Legs or thighs on the bone will have the most flavour; I would remove the skins first as they won’t go crispy as they do in the oven. Once cooked, remove the chicken from the slow cooker, shred it from the bones and stir it back into the dish. This works really well for hearty chicken soups or stews. What cut of pork would you recommend for the slow cooker? I love a pork shoulder for slow cooking. Try it in the chilli recipe, left, or stir through some barbecue sauce and serve in brioche buns with some melted Gouda. Leftover pulled pork is fantastic in a creamy pasta dish with mustard and mushrooms, or over nachos. What cut of ham would you recommend for the slow cooker? You could use a ham fillet, but I’d recommend braising ham hocks for something a bit different. Eat them as they are, shred the meat into a pea soup or make a stunning terrine for a special occasion. Any leftover shredded ham is great in a mac ‘n’ cheese, or simply used to make a really good sandwich.
What are your top tips for using the slow cooker? First things first: buy the right meat. There is no point splashing out on premium cuts for this; look for slow cooking joints that are suitable for a low and slow style of cooking. Your butcher can offer advice on this if you need it. As with any kind of cooking, always remember to season the meat. While it’s not strictly necessary to brown the meat beforehand, if you have the time I would recommend you do, as it adds a depth of flavour you won’t get otherwise.
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Easy Food 81
17/09/2020 10:27
The healthy table These lighter twists on classic dinners deliver on flavour for the whole family
82 Easy Food
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The Wonky Spatula: Cook Healthy, Live Happy by Nicola Halloran Published by Orpen Press €20
OCTOBER 2020
17/09/2020 10:28
what’s for dinner? healthy meals
Chicken katsu Serves 2 For the curry sauce: 4 shallots, diced ½ chilli, finely chopped 2 carrots, peeled and chopped 3 garlic cloves, crushed 2 tbsp curry powder 500ml chicken stock 2 tbsp honey 2 tbsp coconut aminos 1 tsp cumin 1 tsp turmeric 1 bay leaf 1 tsp garam masala 2 chicken fillets, butterflied Sprinkle coconut flour 1 egg, beaten 100g ground almonds Olive oil Coarse sea salt and cracked black pepper Spring onions, finely chopped to serve Sprinkle of sesame seeds
the carrots and cook over a low heat for 6–8 minutes until they start to soften. 2 Stir in the curry powder and spices before cooking for a further minute. Gradually stir in the chicken stock until combined. 3 Add all of the remaining ingredients for the sauce and bring the mixture to the boil. 4 Reduce the heat and simmer for 15-20 minutes until sauce thickens. 5 Blend into a sauce, adding some additional chicken stock to loosen it out if needed. 6 To make the chicken, season both sides of chicken fillets with salt and pepper. 7 Coat the chicken fillets in the coconut flour, then dip into the egg, before covering in the ground almonds. 8 Heat some oil in large frying pan over medium-high heat. Place the chicken into the pan and cook until golden brown, about 3-4 minutes per side.
Per Serving 712kcals, 40.2g fat (4g saturated), 49.1g carbs (23.9g sugars), 45.7g protein, 10.9g fibre, 1.058g sodium
1 Begin by making the curry sauce, heat a saucepan with some oil, add the shallots, chilli and garlic and cook until softened. Add
“This is such a crowd pleaser and total comfort food – I love to serve mine with some cauliflower rice and roasted green beans on the side but it’s totally up to you and what you’re in the mood for.”
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Easy Food 83
17/09/2020 10:28
84 Easy Food
EF151_082-087_wonkyspat.indd 84
OCTOBER 2020
17/09/2020 10:28
what’s for dinner? healthy meals
Sweet potato gnocchi with lemon, pine nuts and sage butter Serves 6–8 800g sweet potato, peeled and cut into wedges 1 tbsp olive oil 200g ground almonds 60g arrowroot powder 60g coconut flour ½ tsp garlic granules 1 tsp bicarbonate of soda 1 egg 150g grassfed butter Large handful of fresh sage leaves 4 garlic cloves Juice of ½ lemon Zest of 1 lemon Large handful toasted pine nuts Pinch of coarse sea salt and cracked black pepper 1 Lay the sweet potato on a baking tray, drizzle with olive oil and sprinkle with some coarse sea salt and cracked black pepper. 2 Bake the sweet potato at 200°C/180˚C fan/gas mark 6 for 15 minutes until tender. 3 Remove from the oven and mash before allowing to cool slightly. 4 Once the mash has cooled down, add to a large bowl and combine with the ground almonds, arrowroot powder, coconut flour, garlic granules and bicarbonate of soda. 5 Next, beat the egg and combine thoroughly until all the ingredients form a nice ball.
6 Place in the fridge to chill for a couple of hours, or overnight if you can spare the time! 7 To make the gnocchi, dust a chopping board with some extra coconut flour, slice the dough into equal sections. Roll each of those sections out on the coconut flour into a 2cm rope, before cutting each rope into 2cm pieces and set aside. 8 Once all the dough has been cut, use a gnocchi paddle or fork to create indentations in the gnocchi. 9 Bring a pot of water to a boil with a pinch of salt, before adding the gnocchi in stages. 10 Let it cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it cook for 30 seconds longer, then remove from the water using a slotted spoon. Continue this process until all of the gnocchi are cooked. 11 The final step is where all of the flavour for this dish comes from! Heat a large pan (big enough to fit all of the gnocchi, or do this in two batches) add the butter and allow to melt. Once the butter is hot add the sage leaves and allow to crisp on each side for about 30 seconds. 12 Remove the sage and set aside before adding the garlic, lemon juice and zest followed by the pine nuts. 13 Toss in the gnocchi, season with salt and pepper and allow to brown for 2–3 minutes. 14 Serve and enjoy with the crispy sage leaves as your garnish! Per Serving 484kcals, 33.8g fat (11.8g saturated), 39.6g carbs (7.8g sugars), 10g protein, 10.4g fibre, 0.331g sodium
“This is one of those recipes that will make you do a happy dance around the kitchen once you try it – the ultimate comfort food.”
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Easy Food 85
17/09/2020 10:28
Chicken zoodle soup Serves 3-4 For the broth: 3 chicken thighs, skinned ¾ of a carrot, peeled and chopped 1 small onion, peeled and chopped 2 celery stalks, roughly chopped Handful of fresh parsley Handful of fresh thyme 480ml water (just enough to cover the vegetables) Coarse sea salt and cracked black pepper For the zoodles: ¼ of a carrot, peeled and spiralised ½ a sweet potato, peeled and spiralised 2 large courgettes, spiralised Small handful of fresh coriander, to garnish 1 Add all of the broth ingredients to a large pot and season well. 2 Bring to the boil over a high heat, reduce the heat and simmer for 30-–40 minutes with the lid on, until the chicken has cooked through. 3 Once the broth has finished cooking, remove the chicken and set aside, before straining the remainder of the mixture and discarding the vegetables. 4 Bring the broth to the boil and simmer for a further 5-10 minutes to enhance the flavour. 5 Once you are ready to serve your soup, tear the chicken away from the bones, add into the broth and simmer for five minutes. 6 Add the carrot and sweet potato and simmer for a further five minutes. 7 Turn off the hob, add the zoodles and leave to stand for 3-5 minutes with the lid on. 8 Garnish with coriander and enjoy snuggled up on the couch with a woolly blanket — the perfect way to relax after a busy day! Per Serving 182kcals, 8.1g fat (2.4g saturated), 13.5g carbs (5.4g sugars), 17.2g protein, 4.2g fibre, 0.137g sodiumm
“This recipe is one of my favourite things to race home to, grab a big woolly blanket and cosy up on the couch with during colder months. Prepare the broth ahead of time and add in your zoodles as needed, for comfort in a bowl any time of the day!”
86 Easy Food
EF151_082-087_wonkyspat.indd 86
OCTOBER 2020
17/09/2020 10:28
what’s for dinner? healthy meals
Bounty bites Makes 8 300g desiccated coconut ¾ cup coconut oil, melted 4 tbsp maple syrup 1 tsp vanilla extract 250g dark chocolate 1 In your food processor, blend together the desiccated coconut, coconut oil, maple syrup and vanilla extract for about 6-8 minutes until it forms a paste. 2 Press the mixture into a square silicone baking dish, ensuring it is evenly spread. 3 Melt the chocolate very gently, then pour over the top. 4 Place in your fridge to set for a couple of hours, until solid. 5 Portion into squares, serve and enjoy! Per Serving 619kcals, 53.9g fat (45.6g saturated), 34.2g carbs (24.9g sugars), 5g protein, 7.2g fibre, 0.004g sodium
“Bounty bars – you either love them or you hate them. They’re the Marmite of the chocolate bar family. Personally, I love them, and I love this healthier spin just as much as the real deal, if not more!”
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Easy Food 87
17/09/2020 10:28
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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20/02/2020 16:38 17/09/2020 12:01 11:37 12/07/2019
cooking for fun GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
90-107 IN THIS SECTION
STREET CART SPLENDOUR, p90 Enjoy a taste of the Big Apple with this familystyle chicken and rice
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EF151_XX_Intro_Pages.indd 89
GOOD WARMING, p92 Whether you're at home or on the run, be sure to start the day with a warm, happy tummy
DOUBLE TROUBLE, p98
Bring much-loved flavours to a whole new level with these clever mash-ups of classic comfort foods
EAT IRELAND, p106
Deputy Editor Jocelyn Doyle explores the family story behind this bean-to-bar chocolate
Easy Food 89
17/09/2020 11:15
Enjoy a taste of the Big Apple with this family-style chicken and rice dish
“When I lived in New York, the aromas wafting from the street cart vendors were a defining staple of the city. The alluring smell of spiced meat would lead you to one of the more ubiquitous street cart options: Halal-style chicken and rice. Each cart’s offering will vary slightly, but the fundamentals are constant: spiced and griddled chicken (or sometimes lamb) and turmeric-infused rice, topped with shredded lettuce and tomato slices and a lashing of white (creamy yoghurt) and red (spicy) sauces. It’s perfect for a cheap and cheerful feast, especially when you’re craving a dose of no-frills city living. Just as the dish is not unique to any one area of New York, nor are its recipe origins tied to one part of the world. It pulls inspiration from Middle Eastern, Mediterranean, Caribbean and African dishes, combining to make a flavour-packed dish that is somehow both familiar and exciting.” — CAROLINE GRAY, EDITOR
90 Easy Food
EF151_090-091_NYC.indd 90
OCTOBER 2020
17/09/2020 10:39
cooking for fun NYC food
Serves 4-6 For the chicken: Juice of ½ a lemon 2 garlic cloves, crushed 1 tsp salt 1 tsp paprika 1 tsp ground coriander 2 tsp ground cumin 1 tsp dried oregano 1 tbsp olive oil, plus extra for cooking 1kg boneless, skinless chicken thigh fillets For the rice: 1 tbsp olive oil 1 tsp ground turmeric 1 tsp ground cumin 350g basmati rice 850ml chicken stock 1 tsp salt For the salad: 1 head of romaine lettuce, chopped 2 medium tomatoes (or a handful of cherry tomatoes), chopped ½ a small red onion, sliced Salt and black pepper For the white sauce: 200g natural full-fat yoghurt 2 tbsp mayonnaise 1 tbsp white vinegar ½ tsp sugar ½ tsp salt For the hot sauce: 1 tbsp hot sauce of choice 1 tbsp harissa paste To serve: Fresh coriander, chopped Naan, pitta or flatbread of choice 1 In a large resealable plastic bag, combine all of the marinade ingredients and the chicken. Seal the bag and squeeze everything to combine, then refrigerate for at least one hour, or ideally overnight. 2 Heat the oil in a large, deep frying pan or casserole dish over a medium-high heat. Add the chicken in a single layer and cook for eight minutes on one side — do not move the chicken around, as you want it to get a deep brown crust.
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3 Flip and cook for five minutes on the other side. Transfer to a plate and set aside. It’s okay if the chicken is not fully cooked through, as it will finish cooking later. Repeat with the rest of the chicken. 4 Use kitchen paper to wipe out the pan; it’s good to leave some of the browned bits in the pan, though. Heat the remaining oil and add the turmeric, cumin and rice. Stir to coat and toast for about a minute. 5 Add the chicken stock and salt. Bring to a boil, then reduce the heat to low. Cover with a lid and cook for 15 minutes. If your pan does not have a lid, cover the pan tightly with a double layer of foil. When cooked, the rice should be tender and all of the stock absorbed. Let the rice sit for five minutes off the heat, then scoop onto a serving platter. 6 While the rice is cooking, make the salad and sauces. Toss the lettuce, onion, and tomato in a bowl and season with salt and
black pepper. Set aside. 7 Make the white sauce by combining all of the ingredients in a small bowl. 8 Make the hot sauce by combining the hot sauce and the harissa in a small bowl. 9 Once you’ve scooped the rice onto a platter, chop the chicken into bite-size pieces and add back to the pan. Cook over medium-high heat for 3-5 minutes until fully cooked through. Spoon the chicken onto the rice. 10 Drizzle with the white and red sauces, scatter over the coriander and serve with the salad and naan.
Per Serving 656kcals, 21.2g fat (4.6g saturated), 57.6g carbs (3.7g sugars), 55.7g protein, 2.5g fibre, 1.488g sodium
Easy Food 91
17/09/2020 10:39
Good Whether you’re at home or on the run, start the day with a warm, happy tummy
92 Easy Food
EF151_092-097_warmbreakfasts.indd 92
OCTOBER 2020
17/09/2020 10:43
cooking for fun hot breakfasts
BREAKFAST TIPS
ers to lity glass or plastic contain • Invest in a few good qua transport your brekkie. in a night before, then toast • Make sandwiches the r. doo ore you head out the sandwich press just bef have n’t wo straight away – or you • If you prefer not to eat foil tin in – wrap your breakfast time for an hour or two to keep it warm.
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Easy Food 93
17/09/2020 10:44
T H IE H OT M O C H A S M O O Makes 1
5
GO
5 MIN S TO G R A B AND GO
15g dark chocolate, chopped 250ml milk, or unsweetened almond milk 30ml espresso, or 1 tsp instant coffee stirred together with 2 tbsp water 3 tbsp rolled oats ½ a ripe, medium banana 1 tsp chia seeds 2 tbsp water
1 Place the dark chocolate in a jug and add the milk and coffee. Microwave until the mixture is warm and the chocolate has melted, stirring every 30 seconds or so. 2 Place the oats, banana, chia seeds and water in a smoothie maker or blender. Add a small splash of the chocolate milk mixture. 3 Whizz for one minute until the oats and chia seeds are completely ground. 4 Return the rest of the milk mixture to the microwave and heat further until hot, without letting it boil. 5 Pour the blended oat mix into a travel cup and stir in the chocolate milk.
OR GO HOME Salad season isn’t over yet! These hearty options are guaranteed to satisfy.
Per Serving 350kcals, 12.8g fat (6.7g saturated), 48g carbs (26.7g sugars), 13.3g protein, 5.7g fibre, 0.14g sodium
94 Easy Food
EF151_092-097_warmbreakfasts.indd 94
OCTOBER 2020
17/09/2020 10:45
10
what's in season? cooking for one
10 M I N S TO GR A B AND GO
TTE O M E L E T T E B AG U E Serves 2 4 eggs 2 tsp water Salt and black pepper 2 spring onions, chopped 1 tsp olive oil 2 petits pains or 1 demi baguette, halved Butter (optional) 1 Beat the eggs with the water and some salt and black pepper. 2 Heat the oil in a non-stick pan over a medium heat. Add the spring onions and cook for 2-3 minutes. Add the egg mixture
and swirl to coat the bottom of the pan. 3 As the egg cooks, gently push the cooked edges into the centre of the pan, swirling so that uncooked egg flows around the edges. When almost cooked through, fold in half. 4 Transfer the omelette to a board and cut in half. Split the baguettes in half and spread with butter if desired, then stuff each one with half of the omelette. 5 Wrap up in tin foil to carry with you. Per Serving 398kcals, 13g fat (4.3g saturated), 49.7g carbs (0.7g sugars), 18.1g protein, 1g fibre, 0.214g sodium
MAKE IT YO U R S
k-cooking Add any quic u like along vegetables yo onions: ng with the spri , chopped h ac in baby sp oes or thinly cherr y tomat rooms work sliced mush some grated well. Scatter e r the omelett Cheddar ove . d re si if de as it cooks,
This is a popular morning street food item in Vietnam, grabbed on the way to work and sometimes wrapped in newspaper for portability. There, the eggs are often beaten with a splash of soy sauce and fish sauce, while the baguettes are finished with fresh coriander, grated carrots, chillies and cucumber. If you have a little more time in the morning, this version is well worth trying!
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Easy Food 95
17/09/2020 10:45
MBLE Q U IC K S P IC Y S C R A Makes 1 1 tsp vegetable oil 1 x 3cm length of chorizo, chopped 2 spring onions, chopped 1 tomato, deseeded and chopped ½ a green pepper, deseeded and chopped 1 red chilli, deseeded and chopped 4 eggs 1 tbsp milk 30g Cheddar, grated ½ tsp cumin Salt and black pepper To serve: Toast, pitta bread or small, soft tortillas Hot sauce or salsa, optional
1 Heat the oil in a large pan over a medium heat. Add the chorizo and cook for 2-3 minutes until it begins to release its oils. Add the spring onions, tomato, pepper and chilli and cook for three minutes longer. 2 Beat the eggs together with the milk, cheese, cumin and some salt and black pepper. 3 Pour eggs over the vegetables and cook for 1-2 minutes until just set. 4 Serve with toast, pitta bread or some small, soft tortilla wraps, adding some hot sauce or salsa if desired.
WFH WO R K I N G FR O M HOME
Per Serving 303kcals, 22.1g fat (8.7g saturated), 6.6g carbs (3g sugars), 19.9g protein, 1.6g fibre, 0.487g sodium
MAKE IT YO U R S
ftover If you have le e to s from cooked pota inner, last night’s d d add chop them an h the it to the pan w . chorizo
TA ST E T E A M - A N D R E A
P E D E R S E N
This recipe was super easy and quick to make with all ingredients in my cupboard and fridge. I served it with potato waffles which worked really very well. It was a great hit with my husband and I, especially the addition of cumin! I used less chilli, as my husband is not keen on too spicy food. Deffinite a recipe to be made again.
96 Easy Food
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OCTOBER 2020
17/09/2020 10:45
what's in season? cooking for one
ES C A N N O L I PA N C A K
LDO LAZY DAY OF F
Serves 2 For the pancake batter: 2 large eggs 180ml milk 120ml water 120g plain flour 120g mini dark chocolate chips 45g butter, melted, plus extra for cooking For the filling: 300g ricotta 30g icing sugar, plus extra to serve 1 tsp orange zest, grated 80g pistachios, chopped
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1 Whisk together all the ingredients for the pancake batter until smooth. Cover and refrigerate for one hour. 2 In a large bowl, beat the ricotta with the icing sugar, orange zest and half of the chopped pistachios. Set aside. 3 Melt a knob of butter in a frying pan over a medium-high heat. Ladle around one-sixth of the pancake batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating. 4 Cook for 40 seconds, then flip and cook for another 10 seconds. Keep warm in a low oven until all six pancakes are cooked.
5 Spoon some of the ricotta mixture onto one half of each pancake and top with some extra chopped pistachios, then fold over like a taco. Dust with a little icing sugar to serve. Per Serving 439kcals, 27.2g fat (12.8g saturated), 36.3g carbs (12.7g sugars), 14.5g protein, 3.9g fibre, 0.217g sodium
Easy Food 97
17/09/2020 10:46
Bring much-loved flavours to a whole new level with these clever mash-ups of classic comfort foods
98 Easy Food
EF151_098-104_MashUps.indd 98
OCTOBER 2020
17/09/2020 10:51
cooking for fun comfort food mashups
Serves 4 For the mash: 100g butter 900g onions, thinly sliced 1 tbsp fresh thyme leaves Salt and black pepper 40ml red wine 900g floury potatoes, peeled and chopped 150ml cream 200ml milk 160g Gruyère, grated 50g crispy fried onions (optional) For the sausages: ½ tbsp vegetable oil 8 good-quality herby pork sausages 1 garlic clove, crushed 1 tsp fresh thyme leaves 1 tbsp plain flour 200ml beef stock 1 Melt two tablespoons of the butter in a
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large casserole dish over a medium heat. Add the onions, thyme and a pinch of salt. Cover and cook for 20 minutes until the onions are soft and translucent, stirring occasionally. 2 Turn the heat to low, remove the lid and continue to cook for one hour further until the onions are deep golden brown and coloured, adding a splash of water occasionally when they start to stick. 3 Stir in the wine and stir for 1-2 minutes until the liquid has been absorbed. Remove from the heat and stir in one tablespoon of the butter. Season to taste. 4 Meanwhile, heat the oil in a pan over a medium-high heat and cook the sausages for 3-4 minutes per side until browned all over. Transfer to a plate and set aside. 5 Turn the heat under the pan to medium, add the garlic and thyme to the pan and cook for one minute, stirring. Add the flour and stir for two minutes. 6 Gradually stir in the beef stock and allow
to bubble for 3-4 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon. Add the sausages back in, along with any juices from the plate, and season to taste. Reduce the heat and allow the gravy to simmer gently while you make the mash. 7 Place the potatoes in a large pot and add a pinch of salt and enough cold water to cover by 2cm. Bring to a boil over a high heat, then reduce the heat and simmer for 10 minutes or until tender. Drain well in a colander, then return to the pot and steam dry for 1-2 minutes, shaking the pan. Mash the potatoes until smooth. 8 Combine the milk, cream and remaining butter in a microwave-safe jug and warm in the microwave until the butter has melted. Stir the mixture into the potatoes. Gradually stir in the Gruyère until melted. Season to taste. Stir in the crispy fried onions, if using. Serve with the sausages. Per Serving 790kcals, 48.2g fat (26.5g saturated), 63.5g carbs (14.8g sugars), 63.5g protein, 10.7g fibre, 0.714g sodium
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cooking for fun comfort food mashups
Serves 4 For the blue cheese drizzle: 80g blue cheese, crumbled 3 tbsp buttermilk 4 tbsp sour cream 1 tbsp mayonnaise 2 tsp white wine vinegar ¼ tsp sugar Salt and black pepper For the enchiladas: 220g tomato passata 4 tbsp tomato purée 120g Frank’s RedHot Sauce 1 tsp chilli powder 1½ tsp ground cumin 120ml water 8 small soft tortillas 500g cooked chicken, shredded 150g grated Mozzarella and Cheddar mix 2 spring onions, thinly sliced
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1 In a small bowl, mash blue cheese and buttermilk together with a fork. Stir in the sour cream, mayonnaise, vinegar and sugar until well blended. Season to taste with salt and pepper, then set aside. 2 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 3 In a saucepan, combine the tomato passata, tomato purée, hot sauce, chilli powder, cumin and water. Place over a medium-high heat and bring to a boil, stirring well to combine. Turn the heat to low and simmer for five minutes. Season to taste and remove from the heat. 4 Spread about four tablespoons of the sauce in the bottom of a baking dish. 5 Place the cooked chicken in a large bowl and add about two-thirds of the remaining
sauce. Stir to combine well. 6 Warm the tortillas in the microwave for about 30 seconds until warm and pliable. 7 Spoon around one-eighth of the chicken mixture down the centre of each tortilla. 8 Roll up firmly, tucking in the ends, and place in the baking dish, seam-side down. 9 Pour the remaining sauce over the tops of the enchiladas. Scatter over the cheese. Cover with tin foil and bake for 20 minutes. 10 Remove the foil and bake for another 10 minutes, or until the cheese is golden brown on top and the sauce is bubbling around the edges. 11 Sprinkle with the chopped spring onions and drizzle with the blue cheese dressing, to serve.
Per Serving 731kcals, 28.8g fat (13.3g saturated), 58g carbs (5.2g sugars), 57.1g protein, 3.8g fibre, 2.484g sodium
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Per Serving 664kcals, 36g fat (17g saturated), 40.7g carbs (12.1g sugars), 47.1g protein, 9.2g fibre, 0.617g sodium
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Serves 4 For the Russian dressing: 4 tbsp mayonnaise 1 tbsp ketchup 1 tsp prepared horseradish, or to taste ½ tsp hot sauce ½ tsp Worcestershire sauce ½ tsp paprika 1 pickled gherkin, very finely chopped Salt and black pepper For the pork: 1 x 500g pork fillet 60g corned beef or pastrami, thinly sliced 60g Emmenthal, sliced 4 tbsp sauerkraut, drained well 1 tsp olive oil
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To serve: Roast potatoes Green leaves 1 In a small bowl, combine all of the ingredients for the Russian dressing. Set aside. 2 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 3 Cut a lengthwise slit down the centre of the pork fillet, being careful not to cut all the way through. Open the pork out like a book so it lies flat. On each side, make another, lengthwise slit down the centre to within 1cm of the bottom. Cover the pork with cling film and pound with a mallet or rolling pin uintil flattened to ½cm thick. Remove the cling film.
4 Spread the Russian dressing along one side of the pork. Layer the corned beef on top, then add the Emmethal and sauerkraut down the middle of the pork. 5 Roll the pork up like a Swiss roll, starting at a long side. Tie the pork up using kitchen twine, or secure using cocktail sticks. Rub all over with olive oil and season with salt and pepper. 6 Place in a baking dish and bake for 35 minutes or until completely cooked throughout. 7 Transfer to a plate or board, tent loosely with foil and allow to rest for 10 minutes. Cut into eight slices and serve with roast potatoes and some mixed leaves. Per Serving 377kcals, 22.3g fat (7.2g saturated), 2g carbs (1.4g sugars), 39.3g protein, 0.5g fibre, 0.568g sodium
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At Filippo Berio, we source the finest olive oils from across the Mediterranean. Working with the same growers over decades ensures excellence, but only when an oil is perfect is it allowed to bear Filippo Berio’s signature. Find us at your local supermarket today.
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Deputy Editor Jocelyn Doyle explores the family story behind this bean-to-bar chocolate
Writing this column and meeting some of Ireland’s many hardworking artisan producers is my favourite part of this job. (Maybe second favourite, right after eating everything that passes through the Test Kitchen.) I never fail to find their stories interesting, their determination admirable. I don’t believe in canonising anyone for the sake of it, but I do find — time and again — an attitude towards hard work and daunting odds that is nothing short of inspiring. It takes a resilient personality to become a small-scale producer in a world where industrialisation is increasingly rewarded. While this tenacity is a thread that runs through almost every interview I do, one thing that varies wildly amongst Ireland’s artisan foodmakers is how they got into their businesses in the first place; much of the time, I’m genuinely surprised by the diversity in responses.
Shane and Dot have qualifications in graphic design and nursing, and between them have had jobs in everything from gardening and landscaping to factory work and as tour guides. They taught themselves to make chocolate, “mostly by trial and error,” says Shane. “We bought books, read internet articles and talked to other chocolate communities around the world.” They have now been chocolate makers for nine years, and NearyNógs supports three full-time and three part-time jobs.
NearyNógs is a family business based in Newry, run by husband and wife, Shane and Dot Neary. Originally an effort to raise money for their daughter, who was travelling to India to do charity work with orphans, the process of making chocolate quickly became a passion — so when a younger daughter became life threateningly ill and needed urgent medical treatment in London, the family turned their new hobby into a family business that would provide both income and flexibility during this difficult time.
I first met Shane and Dot at a press event in Co. Down, where I was seated at their table and their chocolate appeared in the dessert course. This is the kind of chocolate for which ecstatic expletives are inevitable. The more I’ve learned about how food is made, the more it’s become clear that — no matter how experienced the maker — producing anything of this quality starts with raw materials. I ask Shane what they look for when sourcing the cacao. “Flavour notes, origins and uniqueness. We also look at the farms and
The name NearyNógs is sort of a family in-joke. “My father wrote unpublished stories about a group of children called the NearyNógs who lived in a Gaelic Narnia-type land,” explains Shane. “Nógs comes from a play on words from the Irish Tír na nÓg, the land of eternal youth. NearyNógs is all about our family, children and hope.”
the company providing the beans; many of them have interesting stories to tell around their efforts to combat social and political strife.” It’s of utmost importance to the Nearys that the cacao is ethically sourced, as well as being great quality. “We choose companies that have complete transparency and traceability. We know the farmers by name and have open dialogue the whole way through.” This is crucial in an industry where exploitation is rife. “Our cacao beans provide the farmers with a liveable wage; we pay above market value to ensure that cacao is allowed to continue and the workers are looked after. In an effort to prevent slavery, we source cacao through meticulous trade channels. Our cacao is organic and supports the rainforest alliance.” Sustainability is another key concern, and the Nearys work hard to source and use only eco-friendly, home compostable or recyclable packaging, creating little or no waste wherever possible. NearyNógs is also a solar powered business, generating up to 60% of the electricity they need to run their machines. Once the cacao reaches Ireland, the Nearys get to work — and it’s hard, all-encompassing work. It takes between two and four days for the chocolate to go through the complete process from bean to bar, and a typical day starts before 6am, when the machines are switched on so that they can begin working the chocolate and melting it into a useable form. As the day progresses, the Nearys are, by turns, cleaning, checking inventory, sorting and roasting cacao beans, checking orders and printing labels needed for packaging that day — and that’s all before production begins. They make truffles, slates, fudges, hot chocolates and cacao nibs, which are then allowed to settle before packaging, labelling and distribution. “On some
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cooking for fun local food days we also have small tours and customers who wish to taste some chocolate and see the single origin flavours.”
Cacao nib crème caramels Serves 6
A key part of the NearyNógs philosophy is to use minimal added ingredients, allowing the natural flavours in the chocolate to shine through. “What makes our products different from mainstream chocolate is that the chocolate is natural and of the highest quality. We stand out from other beanto-bar chocolate makers by using our own unique ingredients to let our culture and personalities shine through.” The chocolate bars are their favourite products to create. “They are an opportunity to be creative and think outside the box; bars provide all kinds of possibilities for inclusions.” Looking at the sparse remains of the Dúlamán bar I’ve been munching on while writing this — 70% Dominican chocolate subtly flavoured with hand-picked gorse flowers and a hint of Carlingford seaweed — I wonder where they get their inspiration? “Local ingredients, seasonality, family and friends.” As with every business, 2020 has had a dramatic impact on NearyNógs. Having offered tours of the facility from the early days, “it was a shock to have to cancel them,” says Shane. This went hand-inhand with closing their on-site retail and cancelling their presence at markets and events. “Every shop we stock closed due to lockdown.” It’s not all bad news, however. “Our online store was 10% of our total annual revenue before COVID-19 — during lockdown it became 99% and was booming! We made more online sales in four months than we had in the three years prior.” They’re thankful to have had this online store, as it gave potential customers easy access to our products and helped more people to become aware of the brand. “Since lockdown lifted, our online sales have dropped by 50%, but they’re still coming in steadily even as the physical shops are opening up again.”
480ml double cream 100g NearyNógs cacao nibs 120g caster sugar 1 tsp vanilla extract 240ml whole milk Pinch of salt 9 large egg yolks To serve: Flaky sea salt NearyNógs dark chocolate, grated 1 Place the cream in a small pan and add the cacao nibs. Place over a medium heat until small bubbles begin to form around the sides, then remove from the heat. Set aside to cool to room temperature. 2 Strain the cooled, infused cream through a sieve to remove the cacao nibs. These can still be eaten as is or added to your next bake. 3 Preheat the oven to 150˚C/130˚C fan/gas mark 3. Place six ramekins in a deep baking dish. 4 Place the sugar in a heavy-bottomed saucepan over a medium heat. Without stirring, allow the sugar to slowly melt around the edges of the pan over the course of 4-5 minutes, turning the heat down if necessary to avoid burning. When the edges of the sugar start to bubble, shake and swirl the pan to
dissolve the remaining sugar, but do not stir. Keep the pan moving for around 10 minutes until you have a clear, dark caramel. 5 When the sugar is completely dissolved, whisk in the infused cream; the caramel will cool and form a lump. Keep stirring over medium heat until the caramel melts and the sugar has dissolved. Remove from the heat. 6 Stir in the vanilla, milk and salt. 7 Place the egg yolks in a large bowl. One ladleful at a time, whisk in the caramel mixture. Keep whisking until thoroughly combined. 8 Divide the mixture evenly amongst the six ramekins. Carefully pour enough water into the baking dish to come halfway up the sides of the filled ramekins. 9 Bake for 50-60 minutes until the custards are set and the tops jiggle evenly across the surface. If the centres seem looser than the edges, bake for 1-2 minutes longer. 10 Transfer the ramekins to a cooling rack and set aside until they have cooled to room temperature. Cover with cling film and place in the fridge for at least one hour until very cold. 11 Sprinkle each portion with a pinch of sea salt flakes and a little grated NearyNógs dark chocolate of your choice. Per Serving 462kcals, 38.1g fat (21.9g saturated), 25.1g carbs (22.5g sugars), 7g protein, 0g fibre, 0.087g sodium
They’re cautiously beginning to do small tours once again, running around 2-4 every week for the time being. Meanwhile, they’re also working on some exciting projects with top-end companies to create white label chocolates for next year. “We’re also beginning to supply a distributor in Spain and Germany, which is very exciting, and we hope to hire more staff, grow and develop our tours in our factory.” Of course, the early mornings and hard work are set to continue, too. It’s just as well the Nearys have that eternal youth on their side. www.nearynogs.com
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
110-114
IN THIS SECTION
GO SLOW, p110
This month's Home Ec expert gives us her top slow cooking tips
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EASY JUNIORS, p113 You'll have plenty of spooky fun making this monster wreath
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GO SLOW Danielle O’Sullivan of Edmund Rice College, Carrigaline, Cork, gives us her top slow cooking tips
T
he slow cooker took off in the early 1970s but has had a revolutionary revival in recent years, and it’s easy to see why. In the busy dual working, hectic nature of 21st century living, the slow cooker offers a helping hand in meal preparation without compromising on traditional cooking values or nutrition. The versatility of the slow cooker caters for school lunches, hearty winter stews, soups and other family favourites. While the cooking time is long (from 4-8 hours), the preparation is minimal, so you can set the slow cooker and let it work its magic while you potter around the house. To help you get started on your slow cooker journey, here are some tips and tricks for keeping options convenient, cheap and healthy so that you can be organised and prepared throughout the winter months.
SLOW COOKER GUIDELINES: • Ensure all frozen meat/vegetables are thawed before cooking, so as to not compromise safety or flavour. • Do not overfill a slow cooker. Fill the slow cooker between half to three-quarters full
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• Root vegetables can take longer than others, so put these near the heat source at the bottom of the pot.
so the food cooks evenly. Some may have a maximum line indicated for reference. • Ensure the slow cooker is on a flat surface, well ventilated and secure on the countertop. • Do not reheat slow-cooked meals in your slow cooker.
• Never put cold water straight into a slow cooker immediately after cooking, as it may crack. Clean with hot soapy water. • Follow your recipe. Certain ingredients such as dairy must be added only during the last half hour. This prevents a curdled scrambled mess and instead ensures blending of ingredients properly into the dish.
• To save time, prepare everything the night before, put it into the slow-cooker dish, cover, and store in the fridge overnight. • Cheaper cuts of meat like pork shoulder and chicken thighs are ideal, as slow cooking tenderises the meat. • Leave the lid alone. Every time you take the lid off, you lose the heat, thereby increasing the cooking time.
• Don’t go too wild with the alcohol, as slow cookers do not evaporate much liquid. Alcohol needs to evaporate in cooking so that it lends an appealing taste, not an acrid on. Try reducing the alcohol in a separate pan on the hob first, then adding to the slow cooker.
• Choose dried herbs over fresh. Fresh herbs can go brown and limp in the long, moist cooking process. Follow the below cooking times to ensure maximum flavour. If a dish usually takes…
Cook on HIGH for:
Cook on LOW for:
15-30 minutes
1-2 hours
4-6 hours
30-60 minutes
2-3 hours
5-7 hours
1-2 hours
3-4 hours
6-8 hours
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kids’ kitchen home ec
S L O W C O O K E R P U L L E D C H I C K E N Serves 4-6 2 tbsp rapeseed oil 10-12 boneless, skinless chicken thighs 2 red onions 4 garlic cloves 2 tsp paprika 2 tbsp chipotle paste 250ml passata 100g barbecue sauce 1 tbsp soft brown sugar Juice of 1 lime To serve: Burger buns, taco shells, jacket potatoes or rice Fresh coriander leaves Sliced chillies Guacamole 1 Turn the slow cooker on to the Low setting. 2 Heat one tablsepoon of rapeseed oil in a pan over a medium-high heat. Working in batches to avoid crowding the pan, brown the chicken on all sides. Season and transfer to the bowl of the slow cooker. 3 Heat the remaining oil in the same pan over a medium heat and cook the onions for
5-6 minutes until softened. Add the garlic and paprika and cook for one minute longer. Transfer the onions into the slow cooker, then swirl 100ml water around the pan and pour this in as well. 4 Add the chipotle pasta, passata, barbecue sauce, sugar and lime juice. Season and stir well to combine. 5 Cover and cook for 6-8 hours until the chicken is really tender. Transfer the chicken to
S L O W
C O O K E R
2 tbsp olive oil 2 x 300g packs diced lamb leg 2 onions, chopped 4 carrots, peeled and chopped 3 garlic cloves, crushed 1 x 5cm piece of fresh ginger, peeled and grated 2 green chillies, deseeded and chopped, plus extra to serve 1 tbsp garam masala 1 tsp cinnamon 2 tsp ground cumin 15g fresh coriander, plus extra to serve 1 x 400g tin of chopped tomatoes 100ml lamb or beef stock 1 x 400ml tin of light coconut milk 125g spinach
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Per Serving 379kcals, 10.7g fat (1.8g saturated), 17.1g carbs (8.9g sugars), 49.7g protein, 1.6g fibre, 0.354g sodium
L A M B
Serves 4-6
To serve: Rice or naan (optional)
a board, shred with two forks and then return to the sauce. 6 Serve in burger buns, in tacos, over baked potatoes or with rice, topped with coriander leaves, chillies and guacamole, if desired.
C U R R Y
1 Heat one tablespoon of the oil in a deep pan over a medium-high heat. Working in batches to avoid crowding the pan, brown the lamb on all sides. Season and transfer to the slow cooker. 2 Add the remaining oil to the same pan over a medium heat and cook the onions and carrots for 10 minutes until softened. Add the garlic, ginger, green chilli, spices and coriander stalks. Stir well and cook for one minute longer until fragrant. Transfer everything to the slow cooker. 3 Add the chopped tomatoes and stock to the slow cooker and stir to combine. Cook on a low heat for six hours. 4 Stir through the coconut milk and cook for a further 30 minutes. Add the spinach and allow to wilt through five minutes before serving. 5 Scatter with extra sliced chilli and coriander leaves, and serve with rice or naan. Per Serving 474kcals, 30.5g fat (18.2g saturated), 19.8g carbs (8.1g sugars), 32.9g protein, 5.7g fibre, 0.195g sodium
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kids’ kitchen easy juniors
Easy Food j un iors
n u f y k o o p s f o y You'll have plent h t a e r w r e t s n making this mo
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Find us now on
Read the back catalogue of Easy Food online at www.magzter.com
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Easy Food j un iors
Halloween monster wreath
1
2
3
4
t Cut ou p! e e k d an
Makes 1 Cardboard Hot glue gun Pom poms, in a variety of sizes Googly eyes Fake spiders Pipe cleaners Ribbon
1 Mark a large circle on your cardboard by tracing around the edge of your plate, and do the same with the smaller plate. Cut out your ring. This will be the base for your wreath. 2 Carefully use a hot glue gun to stick on a variety of different colours and sizes of pom poms. 3 Using the hot clue, stick different sized googly eyes onto the pom poms. Stick on a few fake spiders to make it really spooky! 4 To make arms, cut the pipe cleaners to about 6cm long. Stick the centre of the pipe cleaners to the cardboard and then stick a pom pom in the centre. Bend the pipe cleaners so they stick out in different directions. 5 Tie a ribbon at the top of the wreath and hang on your door for Halloween.
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
116-122
IN THIS SECTION
BAKE IT OFF, p116
Try these plant-based twists on classic bakes from The Happy Pear
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NEW WAYS WITH HEALTHY COOKING METHODS p120 Healthy new slow cooking, parchment paper and poaching recipes
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Bake it off Try these plant-based twists on classic bakes from The Happy Pear
The Happy Pear: Vegan Cooking for Everyone by Stephen and David Flynn Published by Penguin Life Aavailable nationwide now 116 Easy Food
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make it healthy vegan bakes
Carrot cake Makes 1 double-decker cake Dry ingredients: 400g plain white flour 150g coconut sugar 150g caster sugar 2 tbsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1 tsp allspice
skewer comes out dry. Remove the cakes from the oven and set aside on a wire rack to cool in the tins for 10 minutes before turning out and allowing to cool completely before frosting. 6 To assemble, put one cooled cake on a cake stand or serving plate and add half the frosting to the top of the cake. Working your way out from the centre, spread it evenly but not all the way to the edge, leaving about 1cm clear. Place the second cake on top, pressing it down lightly
so the filling just comes to the edge. Add the top layer of frosting to the top of the cake, again working your way from the centre to spread the frosting all the way to the edge. Decorate with walnuts and cut into slices to serve.
Per Serving 622kcals, 39.8g fat (16.1g saturated), 64.1g carbs (37g sugars), 6.2g protein, 2.1g fibre, 0.243g sodium
Wet ingredients: 200ml unsweetened almond milk 250ml neutral-tasting oil 200g grated carrots 100g chopped walnuts 100g raisins 1 tsp vanilla extract 1 tbsp apple cider vinegar Cream cheese frosting: 150g icing sugar 450g vegan cream cheese 125g coconut oil, melted Decoration: Walnuts 1 Preheat the oven to 180°C fan/400°F/gas mark 6. Grease and line 2 × 20cm springform cake tins with non-stick baking paper. 2 To make the frosting, sift the icing sugar into a large bowl. Add the vegan cream cheese and coconut oil. Using a hand mixer or wooden spoon, mix until well combined. Place the frosting in the fridge for one hour to firm up. The frosting can be made ahead of time and will keep in the fridge for up to 10 days. 3 Mix all the dry ingredients together in a bowl, then sift them through a fine mesh sieve into a separate large bowl. Make a well in the centre. 4 Mix all the wet ingredients together, then add to the well in the centre of the dry ingredients. Using a spatula or a hand mixer, mix together until just combined. 5 Divide the mixture evenly between the two tins and bake in the preheated oven for 45 minutes, rotating the tins halfway through the cooking time to ensure they cook evenly. When done, a skewer inserted into the centre should come out clean – if not, they need to go back in the oven for a little longer, until the
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Chocolate fudge cake Makes 1 double-decker cake Dry ingredients: 320g plain white flour 300g caster sugar 80g cocoa powder 2 tbsp baking powder ½ tsp baking soda
Leave to set in a cool location (not a fridge as it will be too cold) for 20–30 minutes, until the frosting is firm enough to pipe. 6 To assemble the cake, put one cooled cake on a cake stand or serving plate and add half the frosting to the top of the cake. Working your way out from the centre, spread it evenly but not all the way to the edge, leaving about 1cm clear. Place the second cake on top, pressing it down lightly so the filling
just comes to the edge. Add the top layer of frosting to the top of the cake, again working your way from the centre to spread the frosting all the way to the edge. Decorate with the chocolate shavings and cut into slices to serve. Per Serving 596kcals, 34.7g fat (17.4g saturated), 71.9g carbs (48.4g sugars), 5.1g protein, 3.2g fibre, 0.075g sodium
Wet ingredients: 200ml unsweetened almond milk 250ml neutral-tasting oil 1 tsp vanilla extract 1 tbsp apple cider vinegar Chocolate buttercream: 150g coconut oil 225g icing sugar 300g dark chocolate, chopped Dark chocolate shavings
1 Preheat the oven to 180°C fan/400°F/gas mark 6. Grease and line 2 × 20cm springform cake tins with non-stick baking paper. 2 Mix all the dry ingredients together in a bowl, then sift them through a fine mesh sieve into a separate large bowl. Make a well in the centre. 3 Mix all the wet ingredients together, then add to the well in the centre of the dry ingredients. Using a spatula or a hand mixer, mix together until just combined. 4 Divide the mixture evenly between the two tins and bake in the preheated oven for 30 minutes, rotating the tins halfway through the cooking time to ensure they cook evenly. When done, a skewer inserted into the centre should come out clean – if not, they need to go back in the oven for a little longer, until the skewer comes out dry. Remove the cakes from the oven and set aside on a wire rack to cool in the tins for 10 minutes before turning out and allowing to cool completely before frosting. 5 To make the frosting, put the coconut oil and chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the water doesn’t touch the bottom of the bowl, and allow them to gently melt together. Remove from the heat. Sift the icing sugar into the bowl. Beat together using a hand mixer or a whisk.
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make it healthy vegan bakes
Victoria sponge cake Makes 1 double-decker cake Dry ingredients: 400g plain white flour 300g caster sugar 2 tbsp baking powder ½ tsp baking soda Wet ingredients: 200ml unsweetened almond milk 200ml neutral-tasting oil 1 tsp vanilla extract 1 tbsp apple cider vinegar Filling and decoration: 2 × 400ml tins of full-fat coconut milk 1 tbsp maple syrup ½ tsp vanilla essence 100g raspberry jam Fresh berries
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1 Preheat the oven to 180°C fan/400°F/gas mark 6. Grease and line 2 × 20cm springform cake tins with non-stick baking paper. 2 Put the tins of coconut milk for the frosting into the fridge to allow the cream to separate and harden. 3 Mix all the dry ingredients together in a bowl, then sift them through a fine mesh sieve into a separate large bowl. Make a well in the centre. 4 Mix all the wet ingredients together, then add to the well in the centre of the dry ingredients. Using a spatula or a hand mixer, mix together until just combined. 5 Divide the mixture evenly between the two tins and bake in the preheated oven for 30 minutes, rotating the tins halfway through the cooking time to ensure they cook evenly. When done, a skewer inserted into the centre should come out clean – if not, they need to go back in the oven for a little longer, until the skewer comes out dry. Remove the cakes from the oven and set aside on a wire rack to cool in the tins for 10 minutes before turning out and allowing to cool completely before frosting.
6 Remove the tins of chilled coconut milk from the fridge, taking care not to shake the tins. Spoon off the hardened cream at the top of the tins and place in a bowl with the maple syrup and vanilla, mixing until smooth but being careful not to overmix, otherwise it can start to clump and slightly curdle. 7 Put one cooled cake on a cake stand or serving plate and add the jam filling to the top of the cake, spreading it evenly but not all the way to the edge, leaving about 1cm clear. Add half the cream, then, working your way out from the centre, spread it nearly to the edge in an even layer. Place the second cake on top, pressing it down lightly so the filling just comes to the edge. Then add your top layer of cream to the top of the cake, again working your way from the centre, spreading the cream to the edge. Decorate with fresh berries and cut into slices to serve. Per Serving 467kcals, 27.5g fat (14.9g saturated), 54.8g carbs (28.6g sugars), 4.4g protein, 2.2g fibre, 0.066g sodium
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C
SLOW-COOKING NEW WAYS WITH SLOW-COOKING Slow-cooked vegetable curry
Serves 4 In the bowl of a slow cooker, combine 1 small chopped cauliflower, 200g trimmed and quartered Brussels sprouts, 1 peeled and chopped sweet potato, 1 deseeded and chopped red pepper, 1 chopped onion, 1 x 400g tin of chickpeas, 500g tomato passata, 150ml coconut milk, 120ml vegetable stock, 2 tsp cumin, 1 tbsp curry powder, 1 tbsp turmeric, ½ tsp cayenne pepper, a pinch of salt and ½ tsp black pepper. Stir to combine, then cook on High for three hours or on Low for five hours. Thaw 100g frozen peas in a jug of boiling water for two minutes, then drain well and stir into the curry. Season to taste and serve over rice, topped with a dollop of natural yoghurt, fresh coriander and chopped spring onions.
NEW WAYS WITH SLOWCOOKING
Slow cooker turkey sausage and kale stew Serves 4 Cut off the ends of 6 turkey sausages, squeeze out the meat and chop into little chunks, discarding the casings. Place the meat in the bowl of a slow cooker and add 4 crushed garlic cloves, 2 chopped onions, 2 chopped carrots, 2 chopped celery stalks, 1 tbsp Italian herbs, 950ml chicken stock, 2 x 400g tins of chopped tomatoes, 1 x 400g tin of cannellini beans and a pinch of salt and pepper. Stir to combine, then sook on high for five hours or low for eight hours. Stir in 140g chopped kale and cook for five minutes longer. Serve with crusty bread.
Slow cooker chicken soup Serves 4 In the bowl of a slow cooker, combine 2 chopped onions, 3 chopped celery stalks, 4 chopped carrots, 3 peeled and chopped medium potatoes, 1 bay leaf, 1 tsp salt, ½ tsp paprika, 1 fresh rosemary sprig and ½ tsp dried thyme. Stir to combine. Remove the skins from 1.6kg bone-in chicken breasts or thighs. Place on top of the vegetables and season with salt and pepper. Pour over 750ml chicken stock, then cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes from the end of the cooking time, remove the chicken from the slow cooker and shred the meat, discarding the bones. Remove the bay leaf and rosemary from the slow cooker and return the shredded chicken. In a small bowl, whisk together 1 tbsp cornflour with 1 tbsp cold water to form a smooth paste. Stir this into the stew and cook on high for 30 minutes, uncovered, until thickened slightly. Ladle into bowls and scatter with chopped fresh parsley, if desired.
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COOKING IN PARCHMENT new ways with healthy cooking methods
NEW WAYS WITH COOKING IN PARCHMENT
Lemon salmon parcels with dill yoghurt Serves 4 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Fold 4 large pieces of parchment paper in half, then open back up and lay flat on the work surface. In a small bowl, stir together 3 tbsp olive oil, 2 crushed garlic cloves, the juice of 1 lemon, 1 tbsp chopped fresh dill, 2 tsp smoked paprika and a pinch of salt and pepper. Cut 2 potatoes into very thin slices using a mandoline or a very sharp knife. Place 4 salmon fillets on top of the parchments, on one side only, and drizzle with the olive oil mixture. Top each portion with 2 slices of lemon. Fold the parchment over the salmon, crunching the sides together to seal into a packet. Place on a baking tray and bake for 15 minutes until the salmon is cooked through. Meanwhile, in a bowl, stir together 200g plain Greek yoghurt, the juice of ½ a lemon, 1 tbsp chopped fresh dill, and ½ tsp paprika. Serve the salmon and potatoes topped with the dill yoghurt.
Parchment chicken fajitas Serves 4 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Fold 4 large pieces of parchment paper in half, then open back up and lay flat on the work surface. Deseed and slice 2 red and 2 yellow peppers and slice 1 red onion. Divide evenly between the sheets of parchment, on one side only. Drizzle each portion of veg with a little olive oil and season with salt and pepper. Add 4 chicken fillets on top of the vegetables. Season each portion with 1 tsp fajita seasoning and a little salt and pepper. Add 2 tbsp salsa and 1 tbsp grated Cheddar on top of each portion. Fold the parchment over the chicken, crunching the sides together to seal into a packet. Place on a baking tray and bake for 25-30 minutes until the chicken is cooked through. Serve with wraps or over rice, with your favourite fajita toppings.
Spiced garlic prawns in parchment Serves 4 In a bowl, combine together 800g raw prawns, 2 tbsp lemon juice, 2 tbsp Worcestershire sauce, 2 tbsp melted butter, 2 crushed garlic cloves, ½ tsp cayenne pepper, ½ tsp cracked black pepper and ½ tsp dried thyme. Toss to combine well, then cover and place in the fridge for 20 minutes. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Fold 4 large pieces of parchment paper in half, then open back up and lay flat on the work surface. Remove the prawns from the bowl using a spoon, reserving the marinade. Place one quarter of the prawns on each parchment sheet, on one side only. Drizzle the marinade over the prawns. Top each with 1-2 lemon slices. Fold the parchment over the prawns, crunching the sides together to seal into a packet. Place on a baking tray and bake for for 15 minutes. Remove from the oven and allow to stand for five minutes, then serve with pasta, rice, cous cous or crusty bread. .
NEW WAYS WITH PARCHMENT
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POACHING NEW WAYS WITH POACHING
IP TO P T
the fat from Skim any ining a m re e top of th th re the bro broth. Sto and use as e g in the frid other recipe, an a stock for sip it as or simply ot drink. h g comfortin
Poached chicken with rice and miso dressing
NEW WAYS WITH POACHING
Serves 4 Place 2L water into a large saucepan. Add 1 tsp salt, 4 skin-on, bone-in chicken fillets, 2 peeled halved shallots and 15g sliced fresh ginger. Place over a medium-high heat until water comes to a simmer. Cook for around one hour or until the chicken is completely cooked throughout. Remove the chicken from the broth, tent loosely with foil and set aside to rest for five minutes. Strain the broth through a sieve and reserve. Meanwhile, in a small bowl, whisk together 2 tbsp vegetable oil, 1 tsp sesame oil, the juice of 1 lemon, 2 tsp miso paste and 2 tsp soy sauce until smooth. Cut away and discard the skin and bones from the chicken. Cut the chicken into 1cm slices. Serve the chicken over rice, drizzled with a little of the broth and the miso vinaigrette. Add some chopped spring onions and serve.
Poached fish in tomato sauce Serves 4 In a wide, shallow pan, combine 300g halved cherry tomatoes, 2 crushed garlic cloves and some salt and pepper.. Cook over a medium heat for five minutes or until the tomatoes begin to softened and blister. Add 120ml chicken or vegetable stock, 60ml white wine, 4 fillets of white fish (e.g. hake, coley, cod or pollock) and a handful of chopped fresh basil.. Cover, turn the heat to medium-low and simmer for 15 minutes or until the fish is completely cooked through. Scatter with some extra chopped basil and serve with mashed potato, crusty bread or rice.
Poached eggs with spicy chickpeas and Greek yoghurt Serves 4 In a small bowl, combine 4 tbsp plain Greek yoghurt with the juice of ½ a lemon and 1 crushed garlic clove. Stir well, season with salt and black pepper and set aside. Drain and rinse 2 x 400g tins of chickpeas, then place in a pan over a medium heat. Add 30ml vegetable stock and simmer for five minutes. Add 200 baby spinach and 1 tbsp harissa. In a separate pan, bring 4-5cm of water to the boil. Add 2 tsp vinegar and reduce the heat to a gentle simmer. One by one, crack 4 eggs into a ramekin or saucer, then gently slide each one into the pan. Poach for 3-4 minutes until the whites have set and the yolks are still runny, or until cooked to your liking. Stir a handful of chopped fresh coriander through the chickpeas. Divide amongst four shallow serving bowls, then top each portion with a poached egg. Season to taste and serve dolloped with the yoghurt.
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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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T I R A E H 'S T E L FOR THE
CHOI
Reap the benefits
Pak choi is a fantastic source of vitamins K, C, A and B6, as well as folate, calcium, potassium, iron and manganese and a wealth of antioxidants. It’s good for heart health, bone health, blood pressure and inflammation, and is thought to help prevent cancer.
Did you know...
Pak choi is also known as pak choy, bok choi, bok choy, as well as the less common names of Chinese chard, Chinese mustard, celery mustard, and spoon cabbage.
Umami Pak choi is a fantastic source of vitamins K, C, A and B6, as well as folate, calcium, potassium, iron and manganese and a wealth of antioxidants. It’s good for heart health, bone health, blood pressure and inflammation, and is thought to help prevent cancer.
History bites
Records of the cultivation of pak choi in south China date as far back as the 5th century AD.
Test kitchen tips
Whether you choose to steam, stir-fry, braise or boil pak choi, cook it for just a minute or two so that it stays nice and crunchy and retains its nutrients.
How to make: quick pickled red onions Pour 300ml red wine vinegar or apple cider vinegar into a pan and add 3 tbsp golden caster sugar, 1 tbsp sea salt and a few black peppercorns. Bring to a simmer and cook for 1-2 minutes until the sugar and salt have dissolved. Remove from the heat. Place 3-4 sliced onions in a container and pour over the hot liquid. Allow to cool, then place in fridge to chill and leave to pickle for at least two hours before use. Serve with curries, salads, tacos or sandwiches.
Umami – the Japanese word for “deliciousness” – is the deep savoury taste you get from foods like bacon, soy sauce and Parmesan, and it’s one of the secrets for making a good dish great. Some foods naturally carry loads of umami. If your dish contains ripe tomatoes, dried mushrooms, anchovies, cured meat, aged cheese or seaweed, it’s likely to have a satisfying hit of umami. If your finished dish is missing something – and it’s not salt or acid – there’s a solid chance that adding a little umami will do the trick. Adding an umami-rich seasoning such as ketchup, tomato purée, fish sauce, soy sauce, oyster sauce, Worcestershire sauce, miso paste or Marmite will provide a quick fix.
Soup it Even if you don’t have access to a microwave, a Thermos flask filled with soup is a great way to pack extra produce into your work or school lunch. As the days begin to get colder, you’ll be thankful of that warm soup belly, too.
Dried mushrooms - Whizz them in a blender to form a powder and mix with salt to finish grilled or roasted meats and vegetables. Think of it as umami dust.
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from our kitchen to yours
'NDUJA
explained
What is ‘nduja?
How do I use ‘nduja?
‘Nduja, pronounced en-doo-yah, is a soft, spicy pork sausage from Calabria, a region in the south of Italy. It’s made from pork, fat, herbs, spices and roasted local chillies, which give the sausage its fiery flavour and dark red colour. It doesn’t require cooking and is often spread on toast, mixed into sauces and stews to add flavour, and used as a pizza topping.
‘Nduja doesn’t need to be cooked, and is often spread on bruschetta and served with cheese. It’s delicious as a simple topping for toast. It’s also great for cooking, however, as it can be melted into sauces, stirred through pasta or scattered over pizza. Try adding it to a white wine and garlic sauce for mussels, using it to make spicy stir-fried cabbage, mixing with cream cheese and stuffing it into chicken fillets, stirring it into scrambeld eggs, melting into tomato sauces for a spicy pasta dish, or baking it into breads, scones or muffins. We highly recommend you combine it with Mozzarella to make a cheese toastie, too – you can thank us later!
Why am I seeing it everywhere? ‘Nduja suddenly became trendy in late 2016, and demand hasn’t ceased since! You’ll often see it used as a topping on Neapolitan-style pizzas or incorporated into pasta or seafood dishes.
What other foods does it pair well with? ‘Nduja matches well with: • White fish • Chicken • Prawns, mussels and scallops • Tomato sauces • Bread • Pasta • Potatoes • Cheese • Cabbage • Broccoli • Aubergine • Eggs • Fennel • Olives
What does it taste like? ‘Nduja combines mouthwateriung porkiness with a decent kick of chilli heat.
TOP TIP:
The deep re d
colour and oily texture of ‘nduja ca n combine to mark wooden ch opping boar ds. To avoid some serio us scrubbin g later, we recommen d putting a small piece of cling film down on yo ur board before cutti ng.
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TEST KITCHEN TIP 1
TEST KITCHEN TIP 2
To prevent red meat from losing its juicy interior,
Prolong the life of vegetables by wrapping them
always cover it with foil and allow it to rest. This
loosely in dry kitchen paper and placing them in
allows the juices to settle before you cut into the
a re-sealable plastic bag. Oxygen is not a friend of
meat. The meat will continue to cook while it is in
veggies, so push as much air out of containers and
the foil. Thinner steaks may just need five minutes
bags before sealing.
of resting time, while bigger joints such as a leg of lamb or roast beef will benefit from 20-30 minutes.
TEST KITCHEN TIP 5
TEST KITCHEN TIP 6
To stop your chopping board from sliding around,
Nutritional yeast is a great way to add a rich
place a damp piece of kitchen roll or a damp cloth
cheesiness to dairy-free dishes.
or tea towel underneath.
TEST KITCHEN TIP 9
If you're an umami lover, don't just put salt on your favourite movie snack. Blend soy sauce with melted butter and pour over plain popcorn for a
TEST KITCHEN TIP 10
Using honey or golden syrup? To stop the syrup from sticking to your spoon, dip the spoon into hot water first – the syrup should slide off easily.
super savoury treat.
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TEST KITCHEN TIP 3
Overstocking your fridge can cause less air to flow through the fridge, which can cause uneven temperatures. This may mean your food expires more quickly.
TEST KITCHEN TIP 4
To get the best results when browning meat or poultry, first pat the meat dry with kitchen paper to blot off any excess liquid, then make sure your pan is good and hot before searing the meat.
TEST KITCHEN TIP 7
TEST KITCHEN TIP 8
Sprinkle a few tablespoons of water over bread
It may seem counter-intuitive to add sugar to savoury
that's a few days old or that has been defrosted,
dishes and salt to sweet, but this is a great trick for
then pop it in a preheated hot oven for a few
balancing out flavours. Sugar tempers the acidity
minutes. It'll bring your stale loaf back to life.
of ingredients such as tomatoes in savoury dishes. A pinch of salt can help strengthen gluten for bread and pastry, adds a pleasing savoury kick when added to caramel, and actually brings out the flavour in chocolate.
TEST KITCHEN TIP 11
Toasting nuts and spices brings out their flavours and takes your cooking to a whole new level. For spices, give them a quick toasting in a dry pan over a low heat; for nuts, toast them in the oven at 180˚C/160˚C fan/gas mark 4 for 10-15 minutes.
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TEST KITCHEN TIP 12
When coating food in breadcrumbs, such as the tofu in the katsu curry on page 65, it's smart to do more than one item at a time to save yourself a job for your next meal. Why not get some fish goujons prepped for the following day, while you’re at it.
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Is it done?
We share the techniques you can use to tell when these common foods are cooked.
Bread:
Whole chickens
Rice
The bottom of the bread should be brown, and should sound hollow when tapped. If it’s in a loaf tin, the sides should be brown too.
Gently push a knife into the thickest part of the thigh. The liquid should run clear, not pink, and the leg should feel loose when wiggled. Fish: The thickest part of the fish’s flesh should be opaque and flake easily. Any liquid that escapes should run clear.
This is tricky, because ideally you should keep the cover closed while cooking. It’s usually done when the liquid is absorbed, but taste a grain to be sure.
Cake: Put a toothpick or sharp knife in the center. If it comes out clean, it’s done. A cake that is not cooked will also jiggle as you move it.
Pasta Burgers Wait for your burgers to be well-browned on both sides, but not burnt. The liquid should run clear when a burger is pierced, and the centre should feel nearly solid to the touch.
The best way to test pasta is to take a piece out of the pan using a fork and, once cool enough, test it with your teeth. You want it cooked ‘al dente,’ which means that there is still a little resistance when you bite it.
Chicken fillets or legs If you have a meat thermometer, the thickest part of the meat should register at 74˚C. If not, poke a sharp knife into the thickest part to make sure that there are no pink parts remaining and any juices that run out are clear, not pink.
Pancakes Flip when bubbles appear on the top, and the edges are getting more solid. Cook on the second side for another minute or two, until brown.
Pasta bakes and gratins Any baked dish with a sauce should be golden on top and bubbling around the edges. In the case of potato or vegetable gratins, you may also like to stick the tip of a knife down into the centre to ensure it’s soft throughout.
Quiches A quiche should be golden brown all over, not just at the edges, but it’s fine if it still has a tiny jiggle in the centre – it will become firmer as it cools.
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IN THE NEXT ISSUE...
GET INTO THE FESTIVE SPIRIT WITH THE EASY FOOD CHRISTMAS ANNUAL!
ON SALE INSIDE...
OCTOBER 30TH!
for the big feast > Traditional mains serve > Tips on scaling to treats > Festive bakes and safe Christmas > How to plan for a ft ideas > The best foodie gi tions > Homemade decora
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Batter better
This so-simple batter recipe is perfect for chicken or fish.
YOURS MAKE IT herbs s or dried for Add spice r mixture u o fl e th to ry d batter. T a flavoure ka, garlic apri smoked p e hinese fiv powder, C e ls hatever e spice or w cy. you fan
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125g plain flour 1 tsp baking powder ½ tsp salt 120ml milk 120ml water 1 In a bowl, mix together the flour, baking powder and salt. 2 Whisk in the milk and water. The mixture should reach a consistency that will coat the back of a spoon. 3 Place in the fridge for at least 30 minutes, or up to an hour. 4 Heat vegetable oil to 190˚C in a deep fryer, or in a pan to a depth of 5cm. 5 Coat fish or chicken in the batter, shaking off any excess before you add to the hot oil. 6 Cook in small batches until golden, then drain on kitchen paper, allowing the oil to come back up to temperature before adding the next batch.
OCTOBER 2020
17/09/2020 11:12
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