EASY FOOD ISSUE 102
BONUS SPECIAL FEATURE: 4 0 QUICK VEGETARIAN MEALS
• SPICY MEAL IDEAS • EASY CHICKEN DINNERS • COOKING WITH FRESH HERBS • BITE-SIZED KIDS' TREATS • RECIPES FOR LEFTOVER CHOCOLATE •
101
15
EVERYDAY RECIPES
NEW WAYS WITH MINCED MEAT
Carrot cake
- page 7
PLUS:
• 30-MINUTE DINNERS • TEATIME TREATS • NOSH-TALGIA: BACK TO THE '70
APRIL 2015
32.90
y l d n e i r f t e g d u B
APRIL 2015 EF102_01_COVER_SPINE_ROI_ .indd 1
family meals
SPECIAL GUEST ED ITO
RS! Healthy recipes and tip s from The Happy Pear's David an d Stephen Flynn
25/03/2015 17:54
Love Your Body, Love Your Morphy
€39. €
95
Get beach body ready with the Easy Blend Deluxe from Morphy Richards
Body Blitz Blend for 30 seconds
• • • • • • •
2 kiwis 1 cup of kale ½ cup of spinach 1 banana 1 cup of water ½ cup of ice for nut lovers a spoonful of peanut butter
The Easy Blend Deluxe is now available from all leading electrical suppliers nationwide. For more information, Like us on Facebook, Follow us on Twitter or visit www.dimpco.ie Morphy Richards is Irish owned and part of the Glen Dimplex Group. EF102_02_IFC_Dimpco_AD.indd 2
25/03/2015 17:18
Easy Food team SPECIAL GUEST EDITORS David and Stephen Flynn
Welcome to the Easy Food April edition, and what an honour it is to be the guest editors! There is a first time for everything and this is our first time guest-editing.
DEPUTY EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Cookies and cream cake, p.76
We’ve been neighbours with Easy Food in our lovely hometown of Greystones for years (we often refer to Greystones as “the Shire” or “Pleasant-ville”!), so we’re well used to seeing the Easy Food gang over in our restaurant, The Happy Pear, during the lunchtime rush.
EDITORIAL TEAM Editorial Assistant Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Quinoa chilli nachos, p.113 Contributors Jacqueline Cooper and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Tartiflette tart, p.67 PHOTOGRAPHY & FOOD STYLING Bartosz Luczak, Jocasta Clarke, Aysecan Tufekcioglu, Mami Aoyagi, Alida Ryder, Alan Rowlette, Caroline Gray, StockFood and some images from Shutterstock.com. ADVERTISING Sales Manager Stephen Pearson spearson@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Chicken Kiev, p.72 ADMINISTRATION Production consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Chocolate and hazelnut biscotti, p.91 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Chermoula salmon, p.54 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
STEPHEN AND DAVID FLYNN
We’re all about eating more vegetables and wholefoods, and we’re so happy to share our recipes and tips with you. The Happy Pear began as a vegetable shop in 2004 and we had the grand idea of starting a healthy food revolution! But this wasn’t always the case; after college, we changed our own habits from being pint-swilling, burgerdevouring jocks to eating a plant-based diet. We felt so good that we wanted to share our passion for wholesome food with everyone. Our dream of creating a happier, healthier world is gaining momentum. It might sound a bit twee to some, but since we started we’ve seen a massive shift in how people perceive health. In 2004, healthy food wasn’t mainstream and the phrase “wholefood” wasn’t part of the daily lexicon. Nowadays health and good wholesome food are trendy, which is fantastic. Along with some of our own recipes included here on p.16, you’ll find a complete collection of tried-and-tested meat-free masterpieces, p.104, for anyone looking to eat more veg! By eating more vegetables and wholefoods, you are immediately getting more vitamins, minerals and antioxidants. Fruit and vegetables are the primary source of fibre in our diet, and if that is not enough good stuff about eating more vegetables, then this should seal the deal: they’re naturally low in fat and calories! As usual, Easy Food has something for everyone! Make the most of mince with clever recipes on p.56, and have dinner on the table in no time with 30-minute meals, p.82. We’ve got cute bite-sized recipes that kids will love, p.94, and an afternoon tea spread to satisfy sweet and savoury lovers alike. Speaking of which, sweet and savoury go head-to-head in our pick-a-side feature, p.66, and anyone looking for a bit of heat will love our dishes with a kick, p.58. Read through to find our comments on recipes throughout the magazine, and check out our ideas on how anyone can eat a healthier and more fulfilling diet with just a few little changes. In this issue you’ll find loads of information to help you and your family create healthier food habits together!
One year’s subscription to Easy Food is €50.00/£36.00
Printed in the UK
Hello!
M E D I A
G R O U P
Magazines Ireland “Publisher of the Year” 2012
Enjoy and eat more veg!
Magazines Ireland “Annual of the Year” 2013
Stephen and David Flynn
THE NEXT ISSUE... Easy Food May is on sale on the 5th of May!
JAMs “Best Foodie Read” 2013 All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851 UK: 020 8597 0181
General enquiries: Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 1st Floor, Zoe House, Hillside Road, Greystones, Co. Wicklow.
Join us on:
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Easy Food 3
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95
Kashmiri potato curry
107
Aubergine laksa
35
Marshmallow popcorn balls
contents boostercream fondue Mini ĂŠclairs brain with coconut
31
69
92
Braised chicken and beans with mint pesto
Black forest gâteau
4 Easy Food
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APRIL 2015
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Regulars 08 Your say Your comments, photos and questions
10 Food bites News and fun products from the
66 Pick a side Are you a sweet-tooth or a lover of all things savoury? Make your choice...
68 Nosh-talgia Travel back in time with these groovy ‘70s classics
wonderful world of food
14 Competitions Exciting things for you to win!
16 The Happy Pear
Weekend cooking 76 Reader recipes You’ve been helping us polish off our
Wicklow’s cheeriest twins, David and
leftover Easter egg stash with these
Stephen Flynn, share their love of
chocoholic treats
heart-healthy wholesome food
What’s in season? 28 In the herb garden
82 30-minute fix
88 Time for tea Enjoy afternoon entertaining with fancy homemade treats
clear out your kitchen and start anew
34 5 ways with new potatoes Revolutionise new potatoes with these bright, inspiring meal ideas
Larder luck 40 Cheery chicken
Kids’ kitchen 94 Make it miniature These adorable mini party foods are perfect for the little folk in your life
99 Easy Juniors These no-bake cheesecake treats make a perfect present for someone special
101 Junior Bites
Make the most of versatile chicken
Fun facts, products, recipes and news
with these family-pleasing meals
for the budding young chef
44 A taste of Japan
102 Heart-healthy treats
Treat your tastebuds to these simple
Learn the how and why of baking with
dished packed with flavour
oil in our home economics class
What’s for dinner?
Make it healthy!
48 Weekly budget menu
106 Meat-free marvels
A whole week’s worth of tasty recipes
Whether you’re a strict vegetarian or just
on a budget
want to try a meatless meal, we’ve got
56 15 ways with mince Explore new ways to cook beef, turkey and lamb mince
60 Dishes with a kick Turn up the heat with a few of our
23
these fuss-free meals
with fresh spring herbs
Spring cleaning is the perfect time to
Lamb chops with minted pea pureé
Mexican leek and black bean chilli
Get dinner on the table in no time with
Add a flavour boost to your cooking
32 Kitchen clean-out
51
just the recipe for you!
The inside track 121 Cooking information and step-by-step recipes to help you in the kitchen
64
Chilli chocolate mousse
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 98. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
favourite fiery recipes
www.easyfood.ie
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RECIPE INDEX v
Budget-Friendly
Freezable
☺
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
Low-Fat
v
v
LF DF GF
MEAT Sage and apple sausage rolls
29
Chorizo patatas bravas with garlic aioli
35
Loaded smashed spuds
37
Teriyaki beef noodles
44
Lamb chops with minted pea purée
51
Pasta all’amatriciana
52
Steak and pak choi stir-fry
55
Sloppy Joes
56
Spicy beef rice bowls
56
Beef taco pizza
56
Gnocchi bolognese
56
Cheeseburger soup
56
Spicy baked potatoes
58
Lamb empanadas
58
Seekh kebabs
58
Thai red curry with meatballs
58
Ginger lamb lettuce cups
58
Feta, sausage and harissa omelette wrap
61
Spiced lamb courgette boats
63
Tartiflette tart
67
Steak with peppercorn sauce
69
Pork with broccoli and apples
83
Quick Dijon lamb with pan-fried greens
83
Garlic beef and basil linguine
84
Roast beef and rocket rolls
91
Mini toad-in-the-hole
96
Tiny toasties
97
Stuffed mushrooms
130
• • • • • • • • • • • • • • • • • • • • • • • • • • • •
•
• • • • • • • • • •
•
•
• • • • • • • •
•
•
x
• • • •
• •
• • • •
• • • • •
• • •
• • •
• • • • • • • • •
•
• • •
• • • •
•
37
Smoked salmon “sushi” bowl
45
Spicy prawn “Po’boys” with lime-avocado sauce
53
Chermoula salmon
54
Sriracha arriabiata with prawns
61
Prawn cocktail
71
Spicy tomato-poached fish with olives
85
Prawn and cucumber rolls
91
Ginger and hoisin salmon burgers
113
Spicy prawn puttanesca
115
• • •
• • •
• • • •
• • • • •
• • • •
• •
• • •
•
31
Roast chicken rillette
40
Chicken, leek, mushroom and pancetta terrine
41
Chicken quesadilla
41
Chicken, Brie, courgette and red pepper muffins
42
Chicken and vegetable pie
42
Crispy chicken katsu curry
45
Chicken korma naan bread pizzas
51
Quick turkey chilli
57
Scrambled eggs with turkey breakfast patties
57
Spanakopita meatballs
57
Turkey and pearl barley soup
57
Light turkey meatloaf
57
6 Easy Food
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• • • • • • • • • • • • •
• • • •
• • • • • •
• • •
• • • • •
• •
• • • • • •
• • • • • •
Chicken Kiev
72
Stacked chicken quesadilla
86
Bitesized deep-dish pizzas
98
BBQ chicken pizza
129
• • • • •
• • • • •
• • • • • • • • • • • • • • • • • • • • • • •
• • •
• • • •
LF DF GF •
•
x
•
VEGETARIAN Falafels with red pepper relish
19
Healthy chocolate-coated “caramel” bars
20
Happy heart pancakes
20
Black sesame, carrot and avocado salad
23
Mexican leek and black bean chilli
23
Honey and seed flapjacks
24
Tomato and basil soup with Caprese croutons
29
Kashmiri potato curry
35
Roasted baby potatoes in a creamy mushroom sauce
38
Creamed spinach-stuffed mushrooms
50
Caramelised peaches with St. Tola Divine Goat Curd cream
59
Crispy breaded mushrooms with garlic mayonnaise
71
Goat cheese and pesto pastry rolls
89
Egg mayo rolls
91
Pizza gets a makeover
107
Aubergine laksa
107
Moroccan harira
109
Meatless meatballs
110
Cauliflower Buffalo "wings" with blue cheese dip
110
Quinoa chilli nachos
113
Pink pasta
115
Corn and courgette fritters
117
Hearty falafel salad
118
• • • •
• • • • • • • • • • • • • • • • • • • • • • •
• • •
• • • • • • • • •
• • • • • • • • • •
•
• •
• •
• • • • • • •
•
•
•
•
• • • • • • • • •
• • • • • •
• • • •
• • • •
• • •
• • • • •
•
• • • •
• • •
•
• • • • • • •
• •
• • • • • •
Cover recipe: Carrot cake
26
Mini thyme and lemon cakes
31
Chocolate chip banana bread
78
Blueberry scones
89
Mini bread rolls
91
Chocolate and hazelnut biscotti
91
Mini éclairs with coconut cream
92
Multi-coloured cake bites
95
Heart-healthy banana bread
103
Blueberry banana bread
128
• • • • • • • • • •
• • • • •
• • • •
• • • •
•
• •
•
DESSERTS
POULTRY Braised chicken and beans with mint pesto
62
BAKED GOODS
FISH AND SEAFOOD Crustless smoked salmon and new potato quiche
v
v Buffalo chicken and blue cheese calzones
Cookies and cream cake
76
Dark chocolate tartlets
77
Decadent chocolate pots
79
Marshmallow popcorn balls
95
Mini lemon cheesecake chocolates
100
Vegan chilli chocolate ice cream
118
• • • • • • • • • • •
80
•
Grilled banana splits
54
No-bake Nutella cheesecake
55
Chilli chocolate mousse
64
Chocolate and raspberry tart
66
Black Forest gateau
69
• • •
• •
• • • • • • •
• • • • • • • • • • •
•
• •
• • •
• • • •
•
SAUCES •
Chocolate stout sauce
•
APRIL 2015
25/03/2015 11:32
WHAT’S INSIDE
SPICE IT UP
Get to know where the heat comes from in our spicy dishes, p.60
A sneak peek at what you’ll find in this issue
GLUTEN-FREE DINNERS Crustless smoked salmon and new potato quiche
Lamb chops with minted pea purée
P.51
P.37
Pizza gets a makeover
Steak with peppercorn sauce
P.107
P.69
Teriyaki beef noodles
Cheeseburger soup
Spicy prawn puttanesca
Black sesame, carrot and avocado salad
Tartiflette tart
P.67
P.56
P.23
chilli pepper paste made from oil, roasted red and serrano peppers, chillies, spices and fresh herbs.
American hot sauce made from cayenne peppers and is popular with buffalo wing recipes.
LOVE IT FOR LUNCH
P.115
HARISSA is a Tunisian
FRANK’S REDHOT WING SAUCE is an
These dishes make perfect lunches the next day
P.44
SRIRACHA is a Thai hot sauce made from a paste of chilli peppers, distilled vinegar, garlic, sugar and salt.
Chermoula salmon
P.54
CAYENNE PEPPER is a hot, pungent powder made from various tropical chillies. FRESH CHILLIES
Spanakopita meatballs
P.57
Quick turkey chilli
P.57
get their heat from capsaicin, which is most concentrated in a chilli’s inner white membranes.
MEATY MAGIC
These vegetarian meals are delicious and nutritious, but can easily be bulked up with your favourite meat if you get that carnivorous craving Corn and courgette fritters p.117 ADD: Cubed cooked ham
www.easyfood.ie
EF102_07_What's inside.indd 7
Aubergine laksa p.107 ADD: Cooked prawns
Mexican leek and black bean chilli p.23 ADD: Finely-chopped chorizo
Kashmiri potato curry p.35 ADD: Chopped chicken fillets
Easy Food 7
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YOUR SAY
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
TRIED AND TESTED Amanda Graham gave the new Stellar Tate Cookware range a testrun for us.
WHAT YOU'VE BEEN COOKING
Maria Smith sent us in this photo of the gorgeous cake she made for her boyfriend’s birthday, using a recipe from our February issue and topping it with raspberries and Maltesers. Yum!
“As a mum of three, I’m always looking for anything to make my life easier. I’m pleased to say that the Stella Tate stainless steel 18cm stackable saucepan and 22cm stackable casserole pot did not disappoint. The design is well thought out and they are nice to look at, with the hot-forged base giving them reassuring quality. They have just enough weight to make them feel solid and secure on the hob. They heat up quickly and retain heat well, plus they come with measurements on the inside of the pans. As the name suggests, they are stackable due to their flat see-through lids, making them great for easy storage.
WHAT WE'RE UP TO ON INSTAGRAM!
I was also impressed with the side drainage on them both as this does away with the need for a colander and is perfect for potatoes and pasta dishes. The saucepan could even be used single handed for drainage, as the lid fits snugly over the pan with a long handle. They are dishwasher- and oven-safe, can be used on all hob types and come with a lifetime guarantee. I would definitely recommend these.” Stellar Tate 22cm Draining Casserole, €82/£60, and 18cm Draining Saucepan, €61.50/£45 Available from stockists nationwide.
Test shoot at The Design Yard
Office treats
8 Easy Food
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use Hotel! The Step Ho at ed il o Sp APRIL 2015
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letters and comments
FACEBOOK FRIENDS “Thanks so much Easy Food for giving Cara the opportunity to test a product for your kids’ page. She really enjoyed it and was thrilled to see herself in print. Everyone is so proud of her; even her Grand-Aunt was showing it to everyone in the shop today!” – Michelle Higgins Conway
“In my bed with my Easy Food mag… Heaven. Who needs 50 Shades of Grey?” – Davina Smith “The tarragon chicken recipe from the front cover is fab!” – Ciara Gill
“@easyfoodmag we think you should bake here more often #lemonmeringue #TastyTreat” – @thedesignyard “So excited to see @EibhlsBakes appear in print in @easyfoodmag! Even more excited to be in the same mag as @darinaallen #simplydelicious” – @EibhIsBakes
is originally from Dublin but has been living in Athlone for the last 12 years. She says, “I have always loved cooking but my real passion is for baking. Athlone Institute of Technology has an excellent cookery school and I have done plenty of courses there, including Pastry, Breadmaking, Indian and Chocolate. I love cooking for my family and friends and am kept busy making cakes and desserts for all occasions.”
“Herb butter chicken from this morning's shoot… Yum @easyfoodmag @ManorFarm1775” – @Robynsnestcook “March issue of @easyfoodmag arrived in the post today. Happy days!” – @groutie60 “Three-hour car journey, cuppa tea in a travel mug and new @easyfoodmag to pass the time #travel #happy” – @Crowecakes
FEBRUARY COMPETITION WINNERS
Marguerite Gahan, Stillorgan, Co. Dublin
5 x twelve recipes cookbooks: Leanne Bishop, Butlerstown, Co. Waterford Tracey McNamara, Moycullen, Co. Galway Finola FLynn, Firhouse, Dublin 24 Sinead Dempsey, Ballinaslow, Co. Galway Eva Keane, Ennis, Co. Clare
1 x meal for two at No. 5 Fenn’s Quay: Mairead O’Meara, Kilkenny
2 x Judge 5-piece cooking set: Paul Cheevers, Dunmore, Co. Galway Trevor Valentine, Celbridge, Co. Kildare 1 x two-night Castlewood House B&B:
www.easyfood.ie
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Valerie Hickey
has been married to Allen for 15 years and has two daughters aged 13 and 11. “I work full time and never seem to be able to spend as much time in the kitchen as I’d like to. At the weekends I love to go through my collection of recipe books looking for something a little bit different to make. At the moment, my favourite cookbooks are Entertaining at Home by Rachel Allen and A Year at Avoca. I recently took up running and am in training for my first road race.”
Audrey Doyle
TWITTER “I'm in love with your magazine! Bought it in January and made your cover recipe. All recipes are hits!” – @westlifefansa
Meet the Taste Team...
1 x case of Torres San Valentin wines: Tanya O’Dea, Kilmeaden, Co. Waterford 5 x Maldon cookbook and pinch tins: Etain Wilson, Athenry, Co. Galway Liam Kiely, Castlemartyr, Co. Cork Liliana Marcean, Finglas, Dublin 11 Mary O’Donovan, Drimoleague, Co. Cork Maire Matthews, Drogheda, Co. Louth
Aoife Duffy says, “Being a self-taught cook, creating a wonderful dish from scratch always gives me a tremendous sense of satisfaction and achievement. Growing up with three older siblings, my mum was always in the kitchen. We were a hungry bunch, the Duffy family (and still are!). We all love tasty food and grew up surrounded by the classics of most Irish homes: homemade apple pies, freshly baked bread, scones, homemade lasagne, cabbage and bacon, beef stew. Delicious. Comforting. “
Kimmy Pender is a stay-at-home mom, and tells us “I live with my husband, our three-year-old son and our dog. We live in a coastal town, so walking on the beach is our favourite pastime. I am very passionate about cooking and baking, and do so on a daily basis. If I could do it professionally I would in a heartbeat, but in the meantime I am delighted to feed my family and friends.”
Easy Food 9
25/03/2015 15:09
FOOD BITES READY…SET… HEAT AND EAT!
Lidl has introduced a new product to the Heat, Eat & Enjoy range, perfect for those busy days when time is something you just don’t have. First introduced as the winning product of RTÉ’s Taste Of Success show, the Beef Short Rib with Pancetta & Cider is just €4.99 and is considered a luxury convenience product! Made with quality Irish beef, these ribs are perfect when paired with the Creamy Potato Gratin (€2.49) or Roast Root Vegetables (€1.99) for a filling and flavoursome dinner. Straight from the oven or microwave to your plate with no additional preparation needed, the Heat, Eat & Enjoy range is simple and delicious, and all products are available in stores nationwide. Stop into your local Lidl to check out the full Heat, Eat & Enjoy range. lidlireland
Fine dining (on the cheap!) We’re all for treating ourselves to a nice meal on the town, so we need to know where we’ll get our money’s worth! Luckily for us, popular Dublin restaurant Etto on Merrion Row has, for the first time, received a Bib Gourmand listing in the Michelin guide Main Cities of Europe 2015. Michelin Bib Gourmand recognises establishments that offer good food at affordable prices of €40 or less for a three-course meal. This brings the number of Dublin establishments to have a Bib Gourmand listing in the guide to four, the others being Downstairs (Clontarf), Pichet (Trinity Street) and the Pig's Ear (Nassau Street). Speaking at the launch of the guide, editor Rebecca Burr noted that: “year after year, the Bib Gourmand selection has proved increasingly popular with our readers who want to eat well at a reasonable price.” Sounds like our kind of reading... and eating!
HAPPY HEART COURSE
@lidl_ireland
Miele have teamed up with The Happy Pear to offer the renowned Happy Heart Course in the Miele Gallery in Citywest, Saggart, Co. Dublin. The course is run over five nights, spanning four weeks from 5 May to 2 June, and will show people how to eat their way to lower cholesterol and lose weight through a wholefood, plant-based diet. There are lots of delicious tastings, and attendees will receive detailed recipes and meal plans together with access to online support for the duration for the course. A nurse will visit on the first and last night to test cholesterol levels, blood pressure and weight, and there is also a consultation with a qualified nutritionist. Tickets are €199 each. To book, please visit www.happyheartcourse.com or call (01) 287 3655. It is advised to book early as spaces are limited.
MOY PARK GOOD KITCHEN ROAST IN THE BAG CHICKEN The new Moy Park Roast-in-the-Bag whole chicken is perfect for those who want an easy shelf-to-oven solution for making delicious roast chicken. It’s ideal if you don’t have time to prepare a raw chicken from scratch, and roasting in the bag ensures a succulent and flavoursome roast. The Moy Park Roast-in-theBag whole chickens are locally sourced and come in two delicious flavours: ‘Extra Tasty’ and ‘Garlic & Herb’. For more delicious Moy Park chicken recipes visit www.moyparkchicken.com and follow @MoyParkChicken on Twitter.
10 Easy Food
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SHELF STAR
APRIL 2015
25/03/2015 15:12
news
PASS THE BROWN SAUCE!
Irish consumers' love affair with brown sauce is bucking UK trends, with sales seeing a 32% increase at Dealz stores in Ireland. Recent UK figures show that sales of brown sauce have dropped by 19% in the last year. However, Irish consumers purchased more of the condiment in 2014 than in previous years and are still enjoying brown sauce with anything from breakfasts and bacon sandwiches to chips and baked beans. Figures have also shown that brown sauce is proving more popular with Irish shoppers than ketchup, possibly answering the age-old question of brown versus red sauce!
TOP 5 TIPS FOR RELIEVING HEARTBURN AND ACID-INDIGESTION Dr Sylvester Mooney, Dublin GP and founder of the Albany Clinic shares his tips on managing heartburn and acid indigestion: Watch for your particular triggers as these vary from one person to the next, but often include alcohol or spicy foods. Acid indigestion has a habit of striking when out to to dinner or at a party. For a ‘first aid’ measure (when there are no acid suppression tablets available), drink sparkling water as this contains bicarbonate of soda, counteracting the acidity of the heartburn.
1 2 3 4 5
When having acute symptoms, the best option is to step back from all foods and alcohol for the duration of the symptoms to allow the inflamed tissues of the stomach and oesophagus to settle. Tobacco smoke is a particular irritant anywhere in the body and this goes for the stomach too. So staying off the cigarettes will help. At night when symptoms can be aggravated by lying flat, use a few extra pillows to fall asleep at a raised angle as this (combined with gravity) will help keep the acid within the stomach.
TRIED AND TESTED
Cooking with chocolate
Make sweet memories with the Butlers Chocolate Summer Chocolate Sensations Cookery Class on 23 April! Learn how to bake chocolate treats and spend the day with nibbles and giggles while seeing what takes place behind the doors of a real chocolate factory. The cookery demo, held from 6-8:30pm at the Butlers Chocolate Experience in Clonshaugh Business Park, Dublin 17, is €40 per person and includes delicious take-home recipes, plenty of chocolate tastings and a Butlers Chocolate hot beverage of your choice or a glass of Prosecco on arrival. Book your spot online at www.butlerschocolates.com/book. www.easyfood.ie www.easyfood.ie
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Coconoil certified virgin coconut oil
With the recent studies suggesting that saturated fats can actually be good for you, coconut oil is enjoying some time in the spotlight. Having taken Coconoil for a road test, we are pleased to say we are coconut converts! Not only is it a fantastic source of healthy fats, but we love the subtle hint of flavour that it brings to dishes. The high smoke point means it’s perfect for any sort of cooking, including deep-frying, and we’ve found it particularly useful for stir-frying in a wok. Having picked up a few beauty tips from the Xposé team in our office, we’ve also been dabbling in non-culinary uses: as it turns out, coconut oil is amazing for dry skin and for giving our hair an extra bit of shine. It’s a winner all round! Available from www.coconoil.co.uk.
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COOKBOOK CORNER
WHAT'S ON? DUBLIN BAY PRAWN FESTIVAL
RAW: RECIPES FOR RADIANT LIVING
By Bernadette Bohan Published by Gill & Macmillan €24.99/£17.80 Having twice recovered from cancer, Bernadette Bohan developed a passion for healthy eating and educating people about a raw, plant-based diet. This might be the healthiest book we’ve seen in a long time; think sprouted salads, carb-free spaghetti or dairy-free crème Chantilly. Bohan’s comprehensive guide to larder essentials and equipment makes this a good one for anyone venturing into veganism or raw food.
FIVE
By Rachel de Thample Published by Ebury Press €12.99/£9.25 If you have problems fitting in five-a-day, then we recommend you pick up a copy of Five. De Thample’s recipes make it incredibly, unbelievably easy to get above and beyond five servings, and the recipes look lovely. We’re dying to make her asparagus crab noodles with lemon chilli dressing and her spanakopita toasties, and we’ll take some of the black pepper chocolate with strawberries too, please.
HEALTHY EATING TO REDUCE THE RISK OF DEMENTIA
By Margaret Rayman, Vanessa Ridland, Katie Sharpe and Patsy Westcott Published by Kyle Books €21/£14.99 Based on scientific research into dementia, Professor Margaret Rayman and a team of nutritional experts have developed over 100 brain-healthy recipes. With foods like warming pork and butterbean stew, chicken satay with peanut sauce and coffee and hazelnut meringues, healthy eating is an absolute pleasure. Mediterranean in outlook, the book is both a gorgeous collection of feel-good recipes and a fab educational guide to brain health. Two thumbs up.
WORLD SPICE AT HOME
By Amanda Bevill & Julie Kramis Hearne Published by Sasquatch Books €23.85/£16.99 If you’ve ever wanted to learn more about buying, storing and using spices, this is the book for you. It’s packed with loads of helpful information, explaining how to layer different spices to create truly special flavour combinations. Recipes range from the familiar (creamy cauliflower and leek soup with tikka masala) to the exotic (Dungeness crab melts with Kashmiri curry). We love the final chapter on Finishing Touches; it has us aching to make our own spiced butters, infused oils and hot homemade ketchups. 12 Easy Food
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The Dublin Bay Prawn Festival will take place once again in coastal Howth, Co. Dublin from 24-26 April. It has grown into one of the largest festivals in Ireland, popular with foodies and families alike as local eateries join together to host a variety of food experiences, including the main attraction, a “Food Village,” serving the freshest seafood cooked every way imaginable. This year, the Heritage marquee will host a variety of musical sessions in the form of traditional Sea Shanties, with the Howth Gospel lending their unique style! Traditional storytelling is kept alive by SeaSpeak storyteller Daria, recounting a few favourite tall tales, and also by some “old salts” filling visitors in on the life and stories of seafarers. For more information visit www.dublinbayprawnfestival.ie. @DublinBayPrawnF
dublinbayprawnfestival
WEST WATERFORD FESTIVAL OF FOOD Celebrating its eighth successive year, the West Waterford Festival of Food returns from 9-12 April in Dungarvan, making the sunny south east that little bit brighter with fabulous food and wine, engaging events, pop-up restaurants and fun for the whole family. This year’s theme is Generations in Irish Food, focusing on Ireland’s rich family tradition of cooking and eating. The festival will again welcome some of Ireland’s finest chefs, producers, stall-holders and food lovers to highlight some of our home-grown heroes and the generations of families who continue to produce, cook, sell and run some of the country’s best-loved restaurants and food businesses. Stop in and listen to Darina and Rory Allen, as they discuss their unique family insight into the food history of Ireland with John McKenna. Visitors can also take in cookery demonstrations, beer and tea tastings, events for little cooks, culinary tours and the ever popular Farmer’s Market (open Sunday 12 April). The Tannery restaurant will serve tasting menus on Friday and Saturday, while its cookery school will host a brunch on Saturday featuring Flahavan’s, a family enterprise itself since 1785. For bookings and enquiries visit www.waterfordfestivaloffood.com.
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STEP INTO SPRING Joie avocado fresh pod www.thegiftoasis.com €6.20/£4.49
Irish handmade glass Shamrock Bud vase www.kilkennyshop.com €39.95/£29
Sophie Allport Gardening Bunny egg cup www.sophieallport.com €8.95/£6.50
Hyacinth and bee mug www.annabeljames.co.uk €15.50/£11.30
Mikasa Into The Blue glass bottle www.creative-tops.com €28.30/£19.99
White ceramic daisy sugar pot www.tch.net €8.25/£6
Ceramic hedgehog figure with cress Tiger stores nationwide €3/£2.20
Magpie Abode espresso set www.magpieline.com €30.90/£22.50
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Frog cuppie www.miramira.ie €12/£8.70
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S POSTAL ENvaTRntIEinstructions
COMPETITIONS BAKING MIXES TO BE WON!
le Fo ll ow th e reto en te r fo r ea ch on ho w po st yo ur en try to : d co m pe ti ti on anFo od , 1s t Fl oo r, Ea sy urch R oa d, Zo e H ou se , ChCo . W ickl ow. s, G re ys to ne te w ha t co m pe ti ti on l to in di ca D on ’t fo rg ete en te ri ng an d in cl ud e al ar s. yo u il ta de t yo ur co nt ac
studies at the Ballymaloe Cookery School, Catherine’s business background and their passion for food and baking. Spotting a gap in the market for baking mixes without artificial flavours, additives or preservatives, the pair started selling cake and bread mixes in farmers’ markets. The brand participated in the 2014 Bord Bia Supplier Development Programme, and Boutique Bake’s range of gourmet baking mixes is now available in 11 Tesco stores in Dublin and Wicklow at €2.99 for the bread mix and €3.99 for the sweet range of mixes. Luckily for Easy Food readers, we have three hampers full of the crave-worthy baking mixes to give away! To be in with a chance to win, simply email your answer to the Good things come to those who bake, and these award-winning question below to competitions@easyfood.ie with BAKE in the gourmet mixes created by Dublin-based Boutique Bake now subject line. make it easier than ever! Friends Catherine Buggy and Suzanne Lynch created the range of delicious favourites, which includes Q: In what year did Boutique Bake participate in ‘The Zingy One’ lemon drizzle cake mix, ‘The Rustic One' seeded the Bord Bia Supplier Development Programme? brown bread mix, ‘The Cheeky One’ carrot cake mix, ‘The Gooey One’ Belgian chocolate brownie mix and ‘The Chewy One’ super @TescoIRL seed flapjack mix. @Boutique_Bake The duo set up the company in 2013, combining Suzanne’s
VIP TICKETS FOR TWO! One of Ireland’s most eagerly-anticipated racing meets, the Punchestown Festival, will take place again this year from Tuesday 28 April to Saturday 2 May, and Bollinger is the exclusive champagne partner for the five-day celebration. Champagne Bollinger, the iconic Grande Marque respected and beloved the world over, is proud to be associated with the event, which marries elements with which Bollinger is readily identified: great wine, glamorous fashion, good company and thrilling sport. Bollinger are delighted to offer one lucky Easy Food reader a pair of VIP tickets to the festival, which includes a bottle of luscious Bollinger Champagne in the exclusive Bolligner Marquee at Punchestown. So all you need to do is turn out in style and Bollinger will look after the rest!
To enter, simply email the answer to the question below to competitions@easyfood.ie with PUNCHESTOWN in the subject line.
Enjoy Bollinger responsibly, visit www.DrinkAware.ie.
Q: Who is the exclusive champagne partner for the 2015 Punchestown Festival?
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WIN A WEEKEND AWAY! Be in with a chance to win a weekend of quality time for two
Leave all the distractions at home and head for Faithlegg House Hotel and Golf Resort, situated amongst the luscious green countryside of Co. Waterford at the top of a meandering road where you’ll find the ultimate in luxury accommodation, delicious cuisine, a tranquil spa, award-winning golf course and stunning woodland surroundings, making it the perfect destination for a romantic getaway, girlie catchup or intimate family gathering. As part of this fabulous prize, enjoy two night’s luxurious accommodation with delicious breakfast on both mornings of your stay. Savour an evening meal in the award-winning Roseville Rooms Restaurant prepared by head chef Jenny Flynn using the finest of local ingredients and afterwards, retreat to a cosy armchair in the Aylward Lounge for a nightcap. Quality time is at the top of the agenda here. With the team of award-winning chefs designing the perfect menu for your occasion whether it's a birthday, anniversary or special celebration, Faithlegg House Hotel is a stunning setting to relax and enjoy each other’s company over excellent food. Ideal for a romantic getaway or to celebrate a special occasion, Faithlegg House Hotel has a range of offers for everyone. For more information, visit www.faithlegg.com. To be in with a chance of winning this weekend away, simply email the answer to the question below to competitions@easyfood.ie with FAITHLEGG in the subject line. Or, follow the instructions on p.14 for postal entries.
Q: What is the name of the head chef at the Roseville Rooms Restaurant?
Faithlegg House Hotel & Golf Resort, Faithlegg, Co. Waterford Tel: +353 (0)51 382000 Terms and conditions: Prize includes two nights' bed and breakfasts and one dinner for two people. Prize is subject to availability, non-transferable and not valid on bank holidays, Christmas, New Year or Easter. www.easyfood.ie
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The happy pear
PHOTO BY ALAN ROWLETTE
Wicklow's cheeriest twins share their love for heart-healthy wholesome foods
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How did you get into cooking? Turning vegetarian, we had to fend for ourselves as those around us weren’t into veggie food at all, so we had to sink or swim! Hence we got really into cooking, fresh produce, local ingredients and how to prepare them, and we loved learning from anyone interested in sharing their knowledge about it.
ur guest editors are none other than our neighbours in Greystones, David and Stephen Flynn from The Happy Pear! They are passionate about fresh and locally-sourced food, and the restaurant has become one of the most recognised names in healthy eating. They know food is a great way to bring people together, and they spread their positive outlook on cooking and eating to visitors to the café and shop, attendees at their Happy Heart Course, and of
course through lovely recipes like these. They recently released their first cookbook and are big promoters of cooking simple recipes that not only taste great, but make the most of seasonal Irish ingredients so the whole family can enjoy a hearty and wholesome meal.
What made you decide to open The Happy Pear?
What are your favourite dishes to cook for a dinner party?
We had changed our own diets and lifestyle and felt so good that we felt completely inspired to start a healthy food revolution! We want to make the world a happier, healthier place where eating good wholesome food is the norm rather than the exception. That’s why we started The Happy Pear, and it’s been an amazing adventure so far.
We love food to share, like finger food and street food! It really depends on the time of the year; for a casual dinner party in summer we love to have a smorgasbord of our favourite dips, salads, roasted vegetables, avocado, ripe beef tomatoes, olives, nice greens, ripe stone fruit and some sort of toast or cracker... divine!
When, and how, did you decide to eat What is the worst kitchen blunder a meat-free diet? It started about 15 years ago, when we decided you’ve ever had? to eat a little healthier as we were training for our first marathon. We started making little changes, eating brown bread instead of white and eating porridge for brekkie. We felt better and had more energy, so we started reading about it and making more little changes. Lo and behold, suddenly we couldn’t stick to our old ways and it just felt right to become veggie.
What are your go-to staples for vegetarian cooking? All of our 10 store-cupboard staples for the everyday vegetarian, p.119!
Do your families eat a vegetarian diet and, if so, what are the kids’ favourite dishes? Both our parents and one of our two brothers eat a vegetarian diet. Our own families are not veggie but they eat really well. Over 90% of what they eat is wholesome, plant-based food (fruit, vegetables and whole foods) and that is the main thing, not about them being veggie or not. Some of our kids’ favourite foods are smoothies, porridge, soup and bread, avocado, mangoes and figs, and of course they wouldn’t be kids without loving just about any type of sweet treat. www.easyfood.ie
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There is nothing worse than spending hours cooking something, then over-seasoning it with salt while in a rush. There is no real comeback from this! Burning dhal can be a real pain too.
What would you say are the main benefits of meat-free eating?
For information on the restaurant, Happy Heart Course, cookbook or for more recipes, visit www.thehappypear.ie.
What are your go-to recipes for using up a glut of fresh produce? We don’t really use recipes, but if we had loads of tomatoes we’d make a tomato-based curry or stew. If we had loads of spinach, a super-green soup would probably be on the menu for lunch, and if we had peppers coming out our ears we’d probably roast them and make them into a sauce or a put them through a curry.
It’s not really an all-or-nothing thing where you are either veggie or not. But eating a diet that is high in fruit, vegetables, whole grains and legumes will naturally give you more energy and better digestion, make it easier to stay slim and fit and help with better brain function. It’s all about better blood flow and circulation; this will in turn make your organs function better and result in your skin getting more oxygen due to improved blood flow. This means you’ll age slower and be more elastic and naturally radiant!
How would you advise someone who’s just starting out on a vegetarian regimen? I’d advise them to go at their own pace and not to get caught up with titles such as vegetarian or not. After 15 years at this, we feel it’s about making better food choices and not about being a vegetarian or not.
om Recipes fr okbook y Pear Co The Happ lynn, n e Steph F by David & ooks B in u g by Pen Published 0 .5 €19.99/£14
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guest editors The Happy Pear
Falafels with red pepper relish Serves 4 “This is a very tasty and delicious recipe, one that kids and teenagers love. It’s easy to make and the mix will keep for three days in the fridge. We usually make it into burgershaped patties and serve one per person, but sometimes we make it into small bite-size balls – they end up crispier when smaller!” 500g sweet potatoes, unpeeled but chopped into bite-sized pieces 3 garlic cloves 1 x 400g tin of chickpeas, drained and rinsed Juice of 1 lemon 2 tsp ground cumin 2 tsp ground coriander 1 tsp paprika A pinch of cayenne pepper or chilli powder (if you like it hot, add ½ tsp of cayenne) ½ tsp black pepper 2 tsp salt 2 tbsp tamari, Bragg Liquid Aminos or soy sauce 10-12 scallions or 6 spring onions, chopped 1 small red onion, finely chopped 1 small bunch of fresh parsley, chopped 1 small bunch of fresh coriander, chopped 3 tsp cumin seeds 2 tbsp sesame seeds
blender or food processor, or simply mash it with a potato masher. Make sure everything is mixed thoroughly and that there are no big lumps left. 4 Add the scallions or spring onions, red onion and fresh herbs to the mixture along with the cumin seeds. These will add texture and colour as well as flavour. Mix well. 5 Divide the mixture into four and form each portion into a large patty. Sprinkle the sesame seeds on a plate, then turn the cakes over in the seeds until they are coated on both sides. Place the patties on a baking tray and bake for 15-20 minutes. To make them extra crispy, flip
them over halfway through. 6 Put the baked red peppers and onion into a medium pan on a high heat along with the tinned tomatoes and the rest of the relish ingredients. Once the mixture starts to boil, reduce the heat and simmer for 10 minutes. Blend the mixture together and your relish is ready to serve. 7 Serve the falafel cakes with the relish on top. They also go great with hummus, toasted pitta breads and a fresh green salad. Per Serving 452kcals, 6.6g fat (0.8g saturated), 87.2g carbs, 17.2g sugars, 16.1g protein, 18.8g fibre, 2.23g sodium
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For the red pepper relish: 1 medium onion, finely chopped 2 red peppers, deseeded and chopped 1 x 400g tin of chopped tomatoes 2 tbsp apple cider vinegar or any white wine vinegar 1 tbsp agave syrup or honey ¼ tsp chilli powder 1 tsp salt ½ tsp black pepper
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PHOTO BY ALAN ROWLETTE
1 Preheat the oven to 200°C/180˚C fan/gas mark 6. 2 Put the sweet potatoes on one baking tray and the onion and peppers on another. Put both trays into the oven and bake for about 25 minutes, or until the sweet potatoes are soft. The onions and peppers are better baked for about five minutes longer, to dry them out and intensify the flavours, but if it’s easier, take them out together. Leave the oven on. 3 Put the sweet potatoes into a large bowl and add the next ten ingredients as far as tamari. Either blitz the mixture using a stick
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Healthy chocolate-coated “caramel” bars Makes 20 “The perfect homemade luxurious treat: a soft chewy almond base, a rich caramel filling and a dark chocolate coating. Inspired by the iconic Twix™ bar, many people say these are better than the real thing!” For the base: 90g pitted dates (Medjool or regular) 240g ground almonds A pinch of salt 1 tsp vanilla extract For the filling: 180g pitted dates (Medjool or regular) 90g cashew butter (or almond butter) 1 tbsp water 1 tbsp coconut oil
shape into 20 bars about 7cm long and ½cm high and put them on a baking tray (one that will fit in your freezer!) lined with greaseproof or silicone paper. Place in the freezer for 15 minutes. 3 In your food processor, blend together the filling ingredients. While the cashew butter is better, almond butter also works here. Again, if using regular dates, add a little water if needed to reach a nice thick paste. Remove the biscuit bases from the freezer and spread a thick layer of the date filling (the ‘caramel’ layer) over each one, smoothing the sides with a knife. Return to the freezer for at least 30 minutes. 4 Melt the chocolate in a bowl over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. 5 Remove the bars from the freezer. One at a time, roll them in the chocolate and put them back on the cold tray. The chocolate will harden almost instantly! Refrigerate for an hour to firm up fully. Store in the fridge. Per Serving 435kcals, 29.7g fat (9.2g saturated), 36.6g carbs, 23.3g sugars, 10.5g protein, 5g fibre, 0.036g sodium
For the chocolate coating: 300g dark chocolate (70-85%) 1 To make the base of the bars, put the dates into a food processor and blend until smooth. If using regular dates, add a little water if needed to reach a nice thick paste. Add the ground almonds, salt and vanilla to the date paste. Pulse to combine. 2 When the base ingredients are fully mixed, 20 Easy Food
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Happy heart pancakes Serves 4 “These are best made small, as they are too hard to flip if larger. They are dairy- and sugarfree, but they still taste really good!”
120g wholewheat flour ½ tsp salt 250ml rice milk One third of a ripe banana 4 tsp honey 1 tsp baking powder 1½ tsp tahini Oil 1 Put all the ingredients into a blender or food processor and blend until everything is smooth. 2 Cover the base of a non-stick frying pan or skillet with the lightest coating of oil imaginable – use a sheet of kitchen paper to mop up any extra (melted coconut oil is a good option). It’s just so that your pancake won’t stick to the pan. 3 Put the pan on a high heat and give it a few minutes to heat up. We want a nice hot pan. 4 Drop in dollops of your pancake mixture and leave them to cook for 3-4 minutes on each side. You’ll know they’re ready to flip when they start to bubble a little and turn golden.
Some tasty serving ideas Top with soya yoghurt, fresh fruit or fruit compote and honey, or simply a little lemon and honey. You could also try a savoury pancake with hummus, roasted peppers and mixed leaves. Per Serving 193kcals, 3g fat (0g saturated), 38.5g carbs, 7g sugars, 3.7g protein, 1.3g fibre, 0.318g sodium
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guest editors The Happy Pear
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guest editors The Happy Pear
Black sesame, carrot and avocado salad Serves 4-6 “The colours are fantastic and it is really fresh and vibrant. If you can get your hands on them, black sesame seeds really make this salad stand out – they should be available from most health food or good specialty food stores.” 8 carrots Juice of 1 lemon 1 red pepper 2 ripe avocados 3 tbsp black sesame seeds 100g mixed salad leaves For the dressing: 80ml olive oil 40ml apple cider vinegar 1 tbsp honey, maple syrup or agave syrup 1½ tsp salt 1 Thoroughly wash the carrots and grate them into a bowl. Add the lemon juice and mix well (this will prevent the carrot from oxidising and going brown). Cut the red pepper into long thin strips and the avocados into small chunks. 2 Toast the sesame seeds in a dry pan over a medium heat for a few minutes. When they’re ready, you’ll see the lighter ones darken slightly and get a toasty smell. 3 Whisk all the dressing ingredients together. 4 Add the red pepper and sesame seeds to the bowl of carrots and stir in the dressing. 5 Add the avocado and salad leaves and mix gently so the avocado doesn’t break up too much.
Per Serving 327kcals, 28g fat (4.9g saturated), 20g carbs, 8.3g sugars, 3.1g protein, 7.7g fibre, 0.643g sodium
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Mexican leek and black bean chilli Serves 4 “This is a really quick dinner, great served with brown rice, baked potatoes or some toasted wholemeal pitta breads cut into soldiers and accompanied by crème fraîche or sour cream.” 2 tbsp oil 1 red onion, finely chopped 4 garlic cloves, finely chopped 2 medium leeks, washed and sliced 1 red and 1 yellow pepper, deseeded and www.easyfood.ie
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thinly sliced ½ tsp ground chilli or 1 whole fresh chilli, finely chopped 1 tsp cumin seed 2 tsp salt 1 x 400g tins of black beans, drained and rinsed 2 x 400g tins of chopped tomatoes 100g tomato purée 1 tsp ground coriander 1 tsp ground cumin ¼ tsp smoked paprika ¼ tsp black pepper 1 tbsp honey 20g fresh coriander Juice of ½ a lime
1 Heat the oil in a big pan and fry the onion and garlic on a medium heat for five minutes, stirring regularly to ensure they don’t get burnt. Add the sliced leeks and peppers along with the chilli, cumin seed and salt, and fry for five minutes. 2 Add the black beans to the pan with the tinned tomatoes, tomato purée, ground coriander, ground cumin, paprika, black pepper and honey. Turn the heat to high and bring to the boil, then reduce the heat and simmer for 10 minutes. 3 Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed. Enjoy! Per Serving 551kcals, 9.4g fat (1.4g saturated), 96.4g carbs, 17.7g sugars, 27.1g protein, 21.4g fibre, 1.219g sodium
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Honey and seed flapjacks Serves 12 “A lovely recipe from the wonderful Martha, who baked with us for a few years. This version will satisfy the most avid of flapjack lovers and makes a great lunchbox addition. If you want a glutenfree version, use honey rather than barley malt.” 150ml honey or barley malt 250g regular or gluten-free rolled oats 160ml sunflower oil 60g flax meal/ground flax seeds/linseed meal/ ground linseeds (these are all different names for the same thing!) 40g desiccated coconut 40g pumpkin seeds 40g sunflower seeds 40g sesame seeds 40g raisins 20g goji berries A pinch of salt
4 Add the honey or barley malt and mix until thoroughly combined. 5 Roll the mixture out in a flapjack tin or on a flat baking tray to about 2.5cm thick. Bake for 25 minutes, then remove from the oven and leave to cool before cutting.
1 Preheat the oven to 180°C/160˚C fan/gas mark 4. 2 Before you start, sit the jar of honey or barley malt in a bowl of hot water to make it more liquid. 3 Meanwhile, put the oats into a large bowl with the Per Serving 363kcals, 23g fat (4g saturated), 37.2g carbs, 18.4g oil and stir to coat. Add all the ingredients except the sugars, 6.4g protein, 5.3g fibre, 0.016g sodium x honey or barley malt and stir until combined. 24 Easy Food
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IN THE NEXT ISSUE...
SAVE TIME AND MONEY IN THE KITCHEN WITH THE MAY ISSUE OF EASY FOOD
Our next celebrity guest editor is... Clodagh McKenna! A self-described “eater and feeder”, Clodagh’s love of food blossomed in her childhood home, where having a meal together as a family each evening was always a priority. She developed her love of cooking at the Ballymaloe Cookery School and has since expanded it by opening Clodagh’s Kitchen restaurants, starring in her television shows and releasing five cookbooks! Clodagh will share her best tips for helping any homecook get comfortable in the kitchen, as well as some of her favourite recipes for nourishing, feel-good meals the whole family will love.
Clodagh McKenna
ON SALEH T MAY 5 INSIDE...
with healthy
ature > Special bonuserfeyd ay wellness
recipes for ev ay roasts, plus clever > Lighter Sundle s ideas for the ftover aybakes to satisfy > Our favourite tr any sweet tooth aking the most of > Hearty salads m seasonal produce
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Cover
Cook the Carrot cake with cream cheese icing Serves 8-10 175g wholemeal self-raising flour 1 tsp baking powder 1 tsp cinnamon ½ tsp mixed spice Pinch of salt 150ml sunflower oil Splash of milk 175g soft light brown sugar 3 medium eggs 100g raisins Zest of 1 orange 250g carrots, peeled and grated For the cream cheese icing: 300g cream cheese, at room temperature 4 drops of vanilla extract 5-6 tbsp icing sugar Orange zest 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 1kg loaf tin with butter and line it with parchment paper. 2 In a large bowl, combine the flour, baking powder, cinnamon, mixed spice and salt. 3 Add the remaining ingredients and stir to mix thoroughly. Pour the mixture into the prepared loaf tin. 4 Bake in the middle of the oven for 50-55 minutes until a skewer inserted into the centre comes out clean. 5 Remove from the oven and cool in the tin for 10 minutes. Transfer to a wire rack and leave to cool completely. 6 To make the icing, beat together the cream cheese, vanilla extract and icing sugar. Use a spatula to spread the icing over the top of the cake. Decorate the carrot cake with grated orange zest. Per Serving 429kcals, 26.5g fat (8.5g saturated), 43g carbs, 27.6g sugars, 6.5g protein, 3g fibre, 0.227g sodium
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
28-38
IN THIS SECTION IN THE HERB GARDEN P28
Add a flavour boost to your cooking with fresh spring herbs
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KITCHEN CLEAN-OUT P32
Spring cleaning is the perfect excuse to clear out your kitchen
5 WAYS WITH NEW POTATOES P34
Revolutionise new potatoes with these bright, inspiring meal ideas
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In the
herb garden
STYLING & PHOTOGRAPHY BARTOSZ LUCZAK
Add a flavour boost to your cooking with fresh spring herbs
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what's in season? fresh herbs
Basil loves
Tomatoes ■ Mozzarella ■ Lemon Balsamic vine gar ■ Aubergi nes Olive oil ■ Cou rgettes Strawberries Mushrooms Garlic
oves Sageeelf ■ Duck ■ Poersk
tato ry ■ B s ■ Po Poult Bean ■ r le e ab s Butt veget Root s room Mush d o Seafo
TOMATO AND BASIL SOUP WITH CAPRESE CROUTONS Serves 10 2.8kg tomatoes on the vine 8 garlic cloves, whole and unpeeled 120ml olive oil Salt and black pepper 60g butter 2 large onions, roughly chopped Large handful of basil 950ml chicken or vegetable stock 250ml double cream For the croutons: 4 slices of good-quality white bread 80g butter, melted 1 x 250g ball of fresh Mozzarella, sliced Basil pesto 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and place the tomatoes and garlic on a rimmed baking tray. Drizzle with the olive oil and season with salt and black pepper. 2 Roast in the oven for 30 minutes, then remove and let cool. 3 Melt the butter in a large pot over a medium heat. Add the onions and cook for 5-6 minutes until softened. 4 Squeeze the roasted garlic from their skins into www.easyfood.ie
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the pot. Remove the stems and vines and add the tomatoes into the pot with all of the juices from the baking tray. Add the basil. 5 Add the stock. Turn the heat to medium-high and cook for 15-20 minutes. 6 Remove the soup from the heat. Use a stick blender to purée until completely smooth. Stir in the cream and season to taste. 7 Heat a panini grill or a griddle pan. Place the slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn two of the slices over and pile Mozzarella on top. Drizzle the Mozzarella with basil pesto and place the remaining two slices of bread on top of the cheese, butter-side up. 8 Cook the sandwiches until golden brown on both sides. Place on a cutting board, allow to rest for one minute and cut into 2cm cubes. Ladle the soup into bowls, top with the croutons and garnish with fresh basil leaves. Per Serving 430kcals, 37.1g fat (17.3g saturated), 17.5g carbs, 8.8g sugar, 11.2g protein, 4g fibre, 0.603g sodium
SAGE AND APPLE SAUSAGE ROLLS
1 tbsp fresh sage, finely chopped 1 tsp salt ½ tsp black pepper 1 small green apple, diced 1 egg 1 tbsp milk 2 sheets of puff pastry, thawed 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking tray with tin foil. 2 In a medium bowl, mix the pork with the herbs, seasoning and apple. 3 Whisk the egg and milk in a small bowl. 4 Unfold both puff pastry sheets and cut each one crosswise into thirds. 5 Divide the pork mixture into six equal portions. Roll these into logs, roughly equal to the length of each puff pastry strip. 6 Lay each sausage in the middle of each pastry strip. Brush the edges of the pastry with the egg mixture and wrap the pastry around the sausages. Lightly press the seams to seal. 7 Brush the top of each roll with more of the egg mixture. Cut each roll into eight pieces. 8 Place the sausage rolls 2-3cm apart on the tray and bake for 20-30 minutes, or until golden brown. Serve warm or at room temperature.
Makes 48 500g pork sausages, casings removed 1 tbsp fresh parsley, finely chopped
Per Serving 112kcals, 8.2g fat (2.3g saturated), 6.6g carbs, 0.5g sugar, 3.1g protein, 0g fibre, 0.163g sodium
Easy Food 29
25/03/2015 11:50
Storing fresh herbs
loveson e m y h T Lamb ■ Lem
■ heese Garlic en ■ C s Chick room Mush oes t Po at s Bread
■ Pick herbs that are bright green and crisp with no bruising. You should be able to smell them with your nose about 6cm away. ■ Snip the base of the stems, just like a bouquet of flowers, and place in a glass with a bit of water. Don’t overcrowd them; separate into two glasses if necessary. ■ Cover loosely with a plastic bag and store in the fridge, except for basil which should stay at room temperature. ■ Change the water every day or two when it gets cloudy. ■ When ready to use them, rinse the leaves under the tap and dry thoroughly.
“The best thing about this recipe was how quick and simple it is to make. After the ingredients were weighed out, the mixing took a matter of minutes. Pulsing the lemon zest and sugar really released the oils from the zest and the smell in the kitchen was divine. I made my mixture in a jug blender so pouring into the muffin tin was easy. The cakes themselves were moist and fragrant from both the lemon and thyme. The glaze was silky and sharp, so even my husband, who does not have a sweet tooth, approved. My daughter is lactose intolerant so I made a second batch with lactose-free milk and they were perfect.”– Audrey Doyle
30 Easy Food
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APRIL 2015
25/03/2015 11:52
what's in season? fresh herbs
MINI THYME AND LEMON CAKES Makes 12 260g sugar 2 tbsp lemon zest 2 large eggs 60ml extra-virgin olive oil 160ml fresh milk 125g plain flour, plus extra for dusting ½ tsp baking powder ½ tsp fine salt 1 tsp fresh thyme, finely chopped, plus sprigs for garnish
oves Mintcollate ■ Chicken
■ Cho rus li ■ Cit Lamb ■ Chil Pork
For the glaze: 150g icing sugar 2 tbsp lemon juice 2 tbsp butter, melted 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a 12-cup mini muffin pan. 2 In a blender or food processor, pulse the sugar and lemon zest until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until just emulsified into a thin batter. 3 In a small bowl, whisk together the flour, baking powder, salt and thyme. Add this mixture to the blender or food processor in two batches, pulsing lightly after each one until just combined. Scrape down the sides of the blender as needed. 4 Pour the batter into the muffin tin, filling each cup two-thirds full. Bake for 22-25 minutes until the cakes begin to pull away from the sides of the pan and spring back when touched. Cool in the pan for 10 minutes, then loosen the sides with a knife and transfer the cakes onto a wire rack. 5 Meanwhile, prepare the glaze. Whisk the icing sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs. Per Serving 257kcals, 9.2g fat (3.2g saturated), 43.1g carbs, 34.8g sugar, 2.6g protein, 0g fibre, 0.137g sodium
BRAISED CHICKEN AND BEANS WITH MINT PESTO Serves 6-8 2 tbsp olive oil 4 garlic cloves, crushed 1 small onion, chopped 1 x 400g tin of cannellini beans www.easyfood.ie
EF102_28-31_What's In Season.indd 31
Salt and black pepper Zest and juice of 2 lemons 900g boneless, skinless chicken thighs Chicken stock 4 sprigs of fresh thyme For the mint pesto: 100g mint leaves 30g skinless or flaked almonds 2 garlic cloves, crushed 60ml olive oil, plus more if necessary To serve: Green salad Crusty bread 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Heat the oil in a large ovenproof casserole dish over a medium heat. Add the garlic and onion and cook for 5-7 minutes, stirring, until translucent. Add the beans, season with salt and pepper and stir to coat. Turn off the heat. 3 Stir in half of the lemon zest and juice. 4 Season the chicken with salt and pepper and
place lay them on top of the beans. Add enough chicken stock to cover the beans, so it comes up to just below the chicken. Add the thyme sprigs, increase the heat to high and bring the stock to a simmer. 5 Cover and cook in the oven for 1½ hours. 6 Meanwhile, blend all the pesto ingredients in a food processor. Season with salt and pepper. 7 Remove the thyme stalks from the casserole. Remove the chicken, shred or chop it into bitesized pieces and return to the dish. Stir in the zest and juice of the second lemon. 8 To serve, place a spoonful of beans on each plate and top with chicken and a dollop of pesto. Serve with a green salad and crusty bread. Per Serving 518kcals, 21.7g fat (4.1g saturated), 36.4g carbs, 2.4g sugar, 46.3g protein, 15.1g fibre, 0.296g sodium
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IN THE NEXT ISSUE... We tackle the best of the bunch in our May issue with all things ASPARAGUS!
Easy Food 31
25/03/2015 11:54
ers or contain n leave y k a e L ney ca t s of ho . To ge dribble s on shelves ome s t r o e p v s le o t sticky sprink ch spo hese, top ea , d a e d k rid of t o a of s per so onate hen pa for a few c it bicarb k f o sit piece ave to d use with a r and le en paper an e t a w h c ky it k ic t in hot t the any s ds. Lif pe off a a r h c it s secon w o la t wn a spatu re wiping do . th fo bits be an, damp clo cle
Kitchen CLEAN-OUT 1
Spring cleaning is the perfect excuse to clear out the kitchen
Do a clean sweep
Remove everything from the cupboard and refrigerator and place on a table covered with plastic bin bags. You never know what might be leaking! Boxes that have fallen over in the press or half-empty jars at the back of the fridge can easily get lost, so this is the best way to take inventory of everything.
2
Sort it out Look at the expiration dates on everything and set aside any foods that have gone off. Things you should toss: • Dented cans • Bags and boxes with rips or tears • Spices older than one year • Items that are expired Check out our list to determine how long you should keep any jars that have been opened.
3
Begin the binning If you don’t use it, throw it away! Also, any unopened foods that are in-date, but you only “think you might use”, should be donated to a local food shelter. 32 Easy Food
EF102_32-33 Spring Cleaning.indd 32
4
The clean down Before restocking your cupboard or fridge, make sure you thoroughly clean out the space. Start at the top shelf and wipe down all surfaces with a warm, damp towel, then dry the shelves completely. If any food containers are sticky or dusty, wipe them down before placing them back.
5
Categorise and re-stock Organise your remaining items in a manner similar to a grocery store. Group tinned goods on one shelf and condiments on another, and likewise with cereals and grains. Look to our guide for where to properly store foods in the fridge.
HOW LONG TO KEEP OPENED JARS IN THE REFRIGERATOR BBQ or brown sauce
4 months
Capers
1 year (brined)
Horseradish
3-4 months (prepared)
Hot sauce
5 years
Jam
1 year
Ketchup
6 months
Mayonnaise
2 months after the "best by" date
Mustard
1 year
Olives
1 year or date on the package (jarred or tinned)
Maple syrup
1 year
Relish
1 year
Salsa
5-7 days (sold refrigerated), 1 month (sold unrefrigerated)
Soy sauce
2 years
Tartar sauce
6 months
Worcestershire sauce
2 years APRIL 2015
25/03/2015 11:56
what's in season? spring cleaning
WHERE SHOULD FOODS GO IN MY FRIDGE?
The Kettle
After plenty of warming cups of tea over the winter, the kettle is surely ready for de-scaling. Add half a cup of white vinegar to a kettle filled with water and leave it to sit overnight before rinsing out. This should remove any surface scale.
Upper Shelves: Leftovers, drinks and ready-to-eat foods (like yoghurt, cheese and cooked meats).
Oven overload Lower Shelves: Raw ingredients used for cooked dishes. Door: The refrigerator door is the warmest part of the fridge, so only condiments should go there.
Don't put milk in the door, as it should be placed in a colder part of the refrigerator.
1
5 FOODS THAT LAST (NEARLY) FOREVER
Honey Honey has a low pH, which makes it very difficult for bacteria to grow.
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EF102_32-33 Spring Cleaning.indd 33
If you don’t have a self-cleaning oven, the best method for keeping it clean is to wipe it down after every use. But don’t worry, we don’t always remember to do this either! Just make a thick paste of bicarbonate of soda and warm water and spread over all surfaces. Leave to sit overnight, then use a damp cloth to wipe off as much of the dried paste as possible (you can use a spatula to scrape off any of the leftover).
2
3
Sugar Salt Bacteria does not Salt is a mineral that grow on sugar due to its low preserves food and doesn’t moisture content, so properly go off as it is actually a rock stored sugar can last forever. (just like granite can’t go off!). Just keep it covered to avoid moisture absorption.
4
White rice Raw white rice keeps indefinitely with proper storage, but brown rice only has a shelf life of 6-12 months because of its higher oil content.
5
Dried beans Dried beans can last almost indefinitely in the absence of oxygen and light, but gradual moisture loss will affect their taste and texture.
Easy Food 33
25/03/2015 11:57
STYLING & PHOTOGRAPHY BARTOSZ LUCZAK
5 WAYS WITH
34 Easy Food
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new potatoes
Revolutionise versatile new potatoes with these bright, inspiring meal ideas
APRIL 2015
25/03/2015 15:56
what's for dinner? new potatoes
KASHMIRI POTATO CURRY Serves 4 900g baby new potatoes, rinsed and halved lengthwise 3 tbsp olive oil or ghee 2 tomatoes, chopped 2 small red onions, diced 1 red chilli pepper 1 garlic clove 2cm-piece ginger root, peeled and chopped 2 cloves ½ tsp coriander seeds ½ tsp cumin seeds 1 tsp turmeric 1½ tsp salt 200g plain Greek yoghurt To serve: Fresh coriander Rice or naan 1 Prick each potato once or twice with the tines of a fork. Heat the oil or ghee in a nonstick pan with a lid over a medium-low heat. Once the oil is hot, add the potatoes, cover the saucepan with the lid and cook them for 6-8 minutes, turning occasionally, until they are lightly browned and blistering. 2 Remove the potatoes and sprinkle them with half a teaspoon of the salt. The potatoes should be almost tender but not completely cooked. 3 Place all the tomatoes, onions, chilli, garlic, ginger and spices in a blender and whizz until smooth. 4 Heat the rest of the oil in a pan with a lid over a medium-high heat. Add the tomato and spice mixture and cook for 3-4 minutes, stirring occasionally. 5 Reduce the heat to a gentle simmer and add the rest of the salt and the potatoes. Cover with the lid and cook for 15 minutes until the potatoes are tender but not mushy. 6 Stir in the yoghurt. Cook, stirring constantly to prevent burning, for two minutes, then remove from the heat. Taste the sauce and season. Garnish with freshly chopped coriander leaves and serve hot with rice or naan. Per Serving 301kcals, 12.1g fat (2.3g saturated), 39.2g carbs, 6.1g sugars, 12.2g protein, 8.2g fibre, 0.922g sodium
www.easyfood.ie
EF102_34-39_5 Ways with copy.indd 35
CHORIZO PATATAS BRAVAS WITH GARLIC AIOLI Serves 4 750g baby new potatoes Salt and black pepper Olive oil 120g chorizo, sliced 1 x 400g tin of chopped tomatoes 4 tbsp balsamic vinegar 1½ tsp smoked paprika 1 tsp caster sugar Handful of fresh parsley, chopped For the aïoli: 3 garlic cloves, peeled 2 egg yolks 1 pinch of mustard powder 270ml sunflower oil Squeeze of lemon juice
1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Place the potatoes on a baking tray. Season with salt and pepper, drizzle with olive oil and roast for 20 minutes. 3 Heat a pan over a medium heat and cook the chorizo for 3-4 minutes until it’s released its oils. 4 Add the tinned tomatoes, vinegar, paprika, sugar and a drizzle of olive oil. Season well and simmer for 15 minutes. 5 For the aïoli, whizz the garlic cloves in a food processor with the egg yolks and mustard powder. Keeping the machine running, drip in half of the oil very slowly, then add the rest in a steady drizzle. Add a squeeze of lemon juice. 6 To assemble, pour the tomato sauce over the hot potatoes and top with aïoli, Scatter with parsley leaves and serve. Per Serving 948kcals, 85.6g fat (15.5g saturated), 37.5g carbs, 6.4g sugars, 13g protein, 4.1g fibre, 0.382g sodium
Easy Food 35
25/03/2015 15:57
Great as a party snack or a s a side dish for st eaks
36 Easy Food
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APRIL 2015
25/03/2015 15:58
what's for dinner? new potatoes
LOADED SMASHED SPUDS Serves 2 10 baby new potatoes, whole Olive oil Salt and black pepper 2 streaky bacon rashers 60g Cheddar, grated
n-free Glute
To serve: Sour cream 2 spring onions, chopped 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8 and bring a pot of salted water to a boil. Add the potatoes and cook until they are fork-tender. 2 Drizzle a baking tray with olive oil. Place the potatoes on the tray, leaving plenty of space in between them. 3 With a potato masher, gently press down each potato until it’s slightly crushed, then rotate the potato masher 90 degrees and crush again. Brush the tops of each crushed potato generously with more olive oil. 4 Sprinkle the potatoes with salt and black pepper, then bake for 20-25 minutes until they are golden brown. 5 Meanwhile, fry the rashers until crispy. Remove the potatoes from the oven and crumble the rashers over them, then top each one with Cheddar. Return to the oven for 5-6 minutes until the cheese has melted. 6 Spoon a little sour cream onto each potato, scatter with spring onions and serve. Per Serving 480kcals, 27g fat (8.8g saturated), 40.7g carbs, 0.6g sugars, 22g protein, 8.2g fibre, 1.211g sodium
CRUSTLESS SMOKED SALMON AND NEW POTATO QUICHE Serves 4-6 750g new potatoes, cooked and sliced Salt and black pepper 200g smoked salmon, cut into strips 4-6 spring onions, sliced 3 tbsp fresh dill, chopped 4 medium eggs 200ml crème fraiche 1 Preheat the oven to 180°C/160°C fan/gas mark 4 and line a large ovenproof dish with parchment paper. www.easyfood.ie
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2 Spread half of the potatoes over the base of the dish and season. Arrange half of the salmon on top and sprinkle over half of the onions and half of the dill. Add the remaining potatoes, season and scatter over the rest of the salmon, onions and dill. 3 Beat the eggs and crème fraiche together and pour over the salmon mixture. Bake for 45-50 minutes, or until the centre is just set. Cover
with parchment if the top becomes too brown. 4 Remove the quiche from the oven and leave to cool for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Per Serving 232kcals, 10.2g fat (4.8g saturated), 22.6g carbs, 22.6g sugars, 13.2g protein, 3.5g fibre, 0.761g sodium
Easy Food 37
25/03/2015 15:59
ROASTED BABY POTATOES IN A CREAMY MUSHROOM SAUCE Serves 4 2 Portobello mushrooms, sliced 1 tbsp olive oil 3 garlic cloves, crushed 2 tbsp balsamic vinegar Salt and black pepper 700g baby potatoes, washed and left whole 250g chestnut mushrooms, sliced ¼ tsp dried chilli flakes 120ml double cream 80ml white wine 2 sprigs of thyme 160ml vegetable stock
To garnish: Small bunch of chives, snipped 1 Preheat the oven to 220˚C/200˚C fan/ gas mark 7 and line a large baking tray with parchment paper. 2 Place the Portobello mushrooms into a large bowl and add the olive oil, garlic and balsamic vinegar. Season well and toss to coat. Spread out evenly on the baking tray and bake for 10-15 minutes. Remove from the oven and set aside. Reduce the oven to 200˚C/180˚C fan/gas mark 6. 3 Meanwhile, bring a pot of salted water to a boil and cook the potatoes for 8-10 minutes, or until just fork tender. Drain well and pat dry. 4 Place the potatoes onto a baking tray, drizzle generously with oil and season. Bake for 20-25
minutes, or until golden. Remove and set aside. 5 Heat a splash of olive oil in a pan over a medium heat and cook the chestnut mushrooms for 10 minutes or until golden, stirring regularly. Season and sprinkle with chilli flakes. Cook for another 3-4 minutes. 6 Add the wine and thyme sprigs and bubble for 4-5 minutes, using a wooden spoon to scrape any sticky bits off the bottom of the pan. Stir in the Portobello mushrooms, potatoes and vegetable stock and bring to a simmer. Add the cream and cook until heated through. 7 Garnish with chives and serve immediately. Per Serving 281kcals, 15.4g fat (7.6g saturated), 27.2g carbs, 0.5g sugars, 8.1g protein, 6g fibre, 0.203g sodium
A versatile side for steaks , chicken, lamb or p ork.
From our guest editors: “This goes great served with some avocado and green salad – delicious!”
38 Easy Food
EF102_34-39_5 Ways with copy.indd 38
APRIL 2015
25/03/2015 16:00
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
IN THIS SECTION CHEERY CHICKEN P40
Make the most of versatile chicken with these familyfriendly meals
www.easyfood.ie
EF102_XX Intro Pages.indd 39
40-45 A TASTE OF JAPAN P44
Treat your tastebuds to these simple dishes packed with flavour
Easy Food 39
25/03/2015 16:54
y r ee chicken! h C Make the most of versatile chicken with these family-pleasing meals
Roast chicken rillette Serves 4 Leftover Moy Park roast chicken 2 tsp olive oil 150g shallots, finely chopped ½ tsp thyme 100ml chicken roasting juices 75g butter, plus extra melted butter to seal 1 tbsp chives, chopped 1 tsp tarragon, finely chopped 1 tsp parsley, finely chopped Salt and black pepper To serve: Crusty, toasted bread Pickles
Brought to you by
1 Strip the remaining meat from the roast chicken and place into a bowl. 2 Heat the oil in a frying pan over a medium heat and cook the shallots for 5-7 minutes until soft and brown. 3 Add the thyme, roast chicken juices, butter and chicken and cook for another five minutes until the juices have reduced and the chicken is very tender. 4 Add the chives, tarragon and parsley and season to taste. 5 Place into a jar and add enough melted butter to cover. Leave to cool, then seal with a lid and store in the fridge. To serve, spread on warm crusty bread with pickles of your choice. Per Serving 411kcals, 29.1g fat (14.6g saturated), 6.6g carbs, 0g sugars, 30.6g protein, 0g fibre, 0.282g sodium
40 Easy Food
EF102_40-42_Moy Park.indd 40
APRIL 2015
25/03/2015 12:13
larder luck chicken ideas
Easy Food RECOMMENDS
Moy Park Good Kitchen Roast in the Bag chicken The new Moy Park Roast-in-the-Bag whole chicken is perfect for those who want an easy shelf-to-oven solution for making delicious roast chicken. It’s ideal if you don’t have time to prepare a raw chicken from scratch, and roasting in the bag ensures a succulent and flavoursome roast. The Moy Park Roast-in-the-Bag whole chickens are locally sourced and come in two delicious flavours: ‘Extra Tasty’ and ‘Garlic & Herb’. For more delicious Moy Park chicken recipes visit www.moyparkchicken.com and follow @MoyParkChicken on Twitter.
Chicken, leek, mushroom and pancetta terrine Serves 6 4 tbsp olive oil 4 leeks, sliced 300g chestnut mushrooms, sliced 2 garlic cloves, crushed 4 sprigs of thyme, finely chopped 4 gelatine leaves 300ml chicken stock 12 slices pancetta 500g cooked Moy Park skinless chicken breast, sliced Salt and black pepper To serve: Dried fruit Pomegranate seeds Baby green leaves 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Heat half of the oil in a frying pan over a medium-low heat and cook the leeks for 15 minutes until soft. Remove from the pan and set aside. 2 Heat the rest of the oil in the pan and cook the mushrooms, garlic and thyme for two minutes. Remove from the pan and set aside, separate from the leeks. 3 Soak the gelatine in cold water until soft. Heat the stock in a saucepan over a medium heat, then stir in the gelatine until it dissolves. 4 Line a loaf tin with the pancetta slices. They www.easyfood.ie
EF102_40-42_Moy Park.indd 41
should overlap to cover the base and hang over the edges of the tin. 5 Drizzle the bottom with stock, then arrange a single, even layer of chicken. Pour in a bit more stock. 6 Scatter over a layer of the mushroom mixture and season with salt and pepper, and then moisten with a little more stock. Finally, arrange a single layer of leeks so that everything is even. 7 Add more chicken followed by a layer of leeks and a layer of mushrooms. Drizzle with stock between every layer and season with salt and pepper as you go. 8 Repeat until all the ingredients are either used up or until the tin is full. Add one last spoonful of stock, and then tap the dish on a worktop so the stock goes into all the gaps. 9 Fold the pancetta over to encase the filling and cook in the oven for 35-40 minutes until cooked through. 10 Leave to cool, then slice and serve with dried fruit, pomegranate seeds and baby green leaves.
1 tortilla wrap 1-2 tbsp sundried tomato paste 1 Moy Park chicken breast, cooked and sliced 1 handful of grated cheese
Per Serving 341kcals, 18.4g fat (3.2g saturated), 11.7g carbs, 2.6g sugars, 33.7g protein, 2.8g fibre, 0.567g sodium
• Cooked mixed peppers, fresh coriander and grated cheese • Caramelised red onion, Brie and bacon • Fried mushrooms, bacon and goats cheese
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To serve: Guacamole Sour cream Salsa 1 Heat half of the oil in a pan over a medium heat and cook the onion until soft and golden. Remove from the pan and set aside. 2 Spread half of the tortilla wrap with the tomato paste. Top with the onions, chicken and cheese. Fold the other half of the wrap over the top of the ingredients. 3 Heat the remaining oil in the pan and add the quesadilla. Cook for about two minutes per side until the tortilla is browned and the filling is hot. 4 Slice into wedges and serve with guacamole, sour cream and salsa.
Other fantastic fillings:
Chicken quesadilla Serves 1 2 tsp oil ¼ small onion, thinly sliced
Per Serving 864kcals, 47.5g fat (8.7g saturated), 37.8g carbs, 1.6g sugars, 64.9g protein, 4.9g fibre, 0.674g sodium
Easy Food 41
25/03/2015 12:14
Easy Food RECOMMENDS
Moy Park ‘ready-to-cook’ chicken breasts The Moy Park ‘ready-to-cook’ products are made with 100% Irish chicken and use locally sourced ingredients. The oven-ready range, which is perfect for busy lifestyles, includes Moy Park Cheese and Bacon Chicken breasts, topped with Irish cheddar and Irish smoked streaky bacon, Moy Park Pesto Chicken breasts, with spinach, cherry tomatoes and a basil and Parmesan pesto, and Garlic and Herb Chicken breasts marinated in extravirgin olive oil, garlic and herbs – delicious!
Chicken, Brie, courgette and red pepper muffins Makes 12 Knob of butter 200g Moy Park chicken thighs, chopped 1 large courgette, cut into small cubes 100g roasted red peppers 1 garlic clove, crushed 250g self-raising flour 1 tsp baking powder 1 tbsp dried oregano Salt and black pepper 3 eggs, lightly beaten 100ml whole milk 75ml sunflower oil 100g Brie 85g Cheddar, grated 1 Preheat the oven to 190°C/170°C fan/gas mark 5. Line a muffin tin with paper cases. 2 Heat the butter in a frying pan over a medium-high heat and cook the chicken until warmed through. Add the courgettes, roasted peppers and garlic and cook until soft. 3 Mix the flour, baking powder, oregano, salt and pepper in a bowl. Whisk in the eggs, milk and oil. Beat for one minute until completely smooth. 4 Stir in the chicken mixture and Brie. Divide between the cases and top with Cheddar. Bake for 25-30 until firm to the touch. 42 Easy Food
EF102_40-42_Moy Park.indd 42
Per Serving 240kcals, 12.9g fat (4g saturated), 18.5g carbs, 1.5g sugars, 12.6g protein, 1.1g fibre, 0.163g sodium
Chicken and vegetable pie Serves 6-8 For the pastry: 340g plain flour 150g cold butter, cubed 80ml cold water For the filling: 50g butter, plus extra melted butter for brushing 450g Moy Park chicken thighs, chopped 140g carrot, finely chopped 70g leek, finely chopped 130g turnip, finely chopped 70g onion, finely chopped 1 garlic clove, chopped 2 heaped tbsp of flour 50ml white wine 50ml chicken stock 250ml cream 100g peas Salt and black pepper 400g potatoes, peeled and thinly sliced 1 Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. 2 Add 2-3 tablespoons of water and mix
together to form a firm dough, adding more water if needed. Knead the dough briefly on a floured surface. Wrap in clingfilm and allow to rest for a minimum of one hour. 3 Heat the butter in a large frying pan over a medium-high heat and cook the chicken, carrot, leek, turnip, onion and garlic for 15 minutes until browned and cooked through. 4 Stir in the flour until coated. Pour in the wine and cook for another two minutes. 5 Add the chicken stock and half of the cream. Cook for two minutes, stirring vigorously, then add the remaining cream and bring to a simmer. 6 Add the peas, season to taste and remove from the heat. 7 Preheat the oven to 190°C/170°C fan/gas mark 5. Remove the pastry from the fridge and roll out on a floured surface to 30cm in diameter. 8 Brush a 23cm round baking tin with butter and place the pastry into the tin, pressing it into the corners. Add a layer of parchment paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake the pastry for another five minutes until golden. Leave to cool slightly. 9 Pour the chicken mixture into the base of the pastry and smooth into an even layer. Arrange the potatoes on top in overlapping layers. Brush with butter and bake for 35 minutes until golden. Per Serving 544kcals, 27.5g fat (15.6g saturated), 49.5g carbs, 4.2g sugars, 23.4g protein, 4.1g fibre, 0.258g sodium
APRIL 2015
25/03/2015 12:15
WHAT’S NEW THIS MONTH ON
easyfood.ie
TEP S Y B P STE OS VIDE tch our guide
If you’re still at a loss as for what to do with any leftover East er chocolate, this ha ndy mousse is the pe rfect solution! Check out the step-by-step vide o at easyfood.ie!
to wa late Log on aking choco to m ousse m
HOW TO MAKE CHOCOLATE MOUSSE STEP 1: Beat 250ml of cold double cream until soft peaks form. STEP 2: Combine 130g of good-quality chopped dark chocolate and 30g of butter in a bowl over a saucepan of simmering water. When the chocolate looks soft, remove the bowl from
the heat and stir until completely smooth. STEP 3: Separate three eggs. Beat the whites in a clean, dry bowl until they are foamy and hold a shape. Sprinkle in one tablespoon of caster sugar and continue beating until soft peaks form. Leave to cool slightly.
STEP 4: Stir the three egg yolks into the melted, cooled chocolate. STEP 5: Stir half of the whipped cream into the chocolate mixture. Gradually fold in the egg whites until no white streaks remain, then gently fold in the remaining whipped cream.
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www.easyfood.ie - Be part of Ireland's biggest online food community EF102_43_Easyfood.ie.indd 43
25/03/2015 12:52
Japan A TASTE OF
Treat your tastebuds to these simple dishes that are packed with flavour
TERIYAKI BEEF NOODLES Serves 4 3 tbsp vegetable oil 400g sirloin steak, sliced Black pepper 1 bunch of spring onions, chopped 200g green beans or mangetout, chopped or beans removed from pods 5cm piece of fresh ginger, peeled and grated 3 garlic cloves, crushed 80ml teriyaki sauce 300g straight-to-wok noodles 1 Heat the oil in a large frying pan over a high heat. Add the steak, season with black pepper and cook for two minutes until browned. 2 Add the spring onions, beans, ginger and garlic. Cook for two minutes more until just soft. 3 Stir in the teriyaki sauce and cook for 30 seconds until coated. 4 Add the noodles and toss until they are hot and coated in the sauce.
Per Serving 406kcals, 16.7g fat (4.4g saturated), 28.6g carbs, 4.7g sugars, 34g protein, 32g fibre, 1g sodium
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APRIL 2015
25/03/2015 12:22
larder luck japanese dinners
SMOKED SALMON “SUSHI” BOWL Serves 4 250g smoked salmon slices 1 avocado, sliced 5 sheets of dried nori, cut into strips (optional) ½ tbsp sesame seeds 4 tbsp soy sauce A pinch of wasabi paste (optional) For the sushi rice: 750ml water 280g rice (use sushi rice if available, or any white short-grain rice) 4 tbsp rice vinegar or white vinegar 2 tbsp caster sugar ½ tsp salt 1 Bring the water for the rice to a boil in a saucepan. Stir in the rice, then reduce the heat to low and cover with a lid. Cook for 15-20 minutes until the rice is cooked through and no water remains in the pan. 2 Whisk the vinegar, sugar and salt in a small bowl. Microwave for one minute, then stir well until the sugar and salt dissolve. 3 Spread the rice into a large bowl and stir in the vinegar mixture with a spatula. Leave to www.easyfood.ie
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cool to room temperature. 4 Divide the rice among four small bowls, then top with salmon, avocado and dried nori, if using. Scatter with sesame seeds and serve with soy sauce and wasabi. Per Serving 533kcals, 17g fat (3.4g saturated), 67.8g carbs, 6.6g sugars, 23g protein, 6g fibre, 1.2g sodium
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CRISPY CHICKEN KATSU CURRY Serves 4 4 large chicken fillets 1 egg 50g cornflour Salt and black pepper ¼ tsp garlic powder 125ml water 200g breadcrumbs (use panko breadcrumbs if available) Vegetable oil, for frying For the katsu sauce: 60g Worcestershire sauce 120g ketchup 50g caster sugar 250ml water Salt and black pepper
¼ tsp garlic powder A dash of Tabasco sauce ½ tsp of cornflour, mixed with 120ml of water To serve: Steamed rice 1 Place the chicken between two sheets of cling film and use a rolling pin to pound them until flat. 2 Whisk all of the katsu sauce ingredients (except for the cornflour mixture) in a saucepan until smooth. Bring to a boil, then reduce the heat and whisk in the cornflour mixture. Simmer until thickened. 3 Whisk the egg, cornflour, salt, pepper, garlic powder and water to form a paste. Dip the chicken in the paste, shaking off any excess, until coated. 4 Dip into the breadcrumbs until well coated. 5 Heat some oil in a frying pan over a medium-high heat. Cook the chicken for 3-4 minutes per side until crisp and cooked. 6 Slice the chicken into strips. Pour the katsu sauce over the chicken and steamed rice.
Per Serving 689kcals, 21.9g fat (5.3g saturated), 69.1g carbs, 25.6g sugars, 51.7g protein, 3.3g fibre, 1g sodium
x Easy Food 45
25/03/2015 12:24
Complete Japanese
Now you can make authentic Japanese sushi in minutes. The step-by-step Obento sushi Kit provides everything you need to create a perfect Japanese Sushi at home. Simply add your favourite mix of fresh ingredients and enjoy restaurant-quality sushi rolls. Obento in products in your Ethnic Store today. Look for the Obento Sushi Kit and other premium Obento products your local supermarket today. Visit our website more information on Obento ‘s and range of quality and recipe ideas. Available in manyforDunnes Stores, Supervalu stores Independent supermarkets
nationwide including Nolan’s Clontarf, JC’s Swords and Joyce’s Supermarkets Galway. Available in select stores nationwide including JC’s Swords and some Supervalu stores. For your local stockist please ask in store or email info@vkdistribution.com www.orientalmerchant.eu
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25/03/2015 04/12/2013 12:24 17:15
' what s for dinner? FEEDING YOUR FAMILY, MADE EASY!
48-72
IN THIS SECTION WEEKLY BUDGET P48
A whole week's worth of tasty meals on a budget
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15 WAYS WITH MINCE P56 Explore new ways to cook beef, turkey and lamb mince
DISHES WITH A KICK P60 Turn up the heat with these fiery recipes
PICK A SIDE P66
Are you a sweettooth or a lover of all things savoury? Make your choice...
NOSH-TALGIA P68
Travel back in time with these groovy '70s classics
Easy Food 47
25/03/2015 16:54
Weekly BUDGET MENU >>
STYLING & PHOTOGRAPHY BARTOSZ LUCZAK
A whole week's worth of tasty budget meals
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APRIL 2015
25/03/2015 13:32
Counter-intuitive
These foods are commonly kept in the fridge, but are much better off on the counter or in a cupboard. • Garlic, onions and shallots can be stored in a cool, much of their flavour and become mushy. • Tomatoes will lose their flavour and become mealy in the fridge. They are much happier in the fruit bowl. • Potatoes should be kept in a cool, dry place as they grow gritty in the fridge. • Eggs in Ireland are pasteurised and treated for salmonella, meaning there’s no need to refrigerate them – plus keeping them in the fridge door can thin their whites. They keep best in a carton or a basket on the countertop. • Bananas, citrus fruits and melons are best left on the counter, but will keep better in the fridge once cut. • Strawberries lose a lot of their sweet flavour if stored in the fridge; it’s better to keep them in the fruit bowl and eat them sooner. • Avocados will stop ripening if you put them in the fridge, so store in the fruit bowl instead. • Bread should be stored at room temperature, either tightly-wrapped in foil or in an airtight bag. • Cakes and pies will keep well when tightly wrapped in plastic and kept on the countertop. • Dry goods can be stored for longer than six months at room temperature if they’re transferred to an airtight container once open. • Spices are best kept in small airtight tins or jars and stored in a cool, dark place. • Preserves like jam, marmalade and ketchup were invented to keep food fresh long before fridges came along, and they are just as good at doing so today. Unless you have a particular fondness for cold ketchup on your chips, just keep them in the cupboard. • Honey is the only food that never goes off, so there’s no point in refrigeration; chillied honey merely hardens, making it more difficult to get out of the jar. • Coffee will begin to absorb the flavours and smells of other foods if stored in the fridge.
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RE FR IG ER AT OR Bu tte r Mi lk Gr ee k yog hu rt Mo zz ar ell a Pa rm es an Lig ht ma yon na ise Na tu ra l yog hu rt Do ub le cr ea m Cr ea m ch ee se /
dry place for up to two weeks. In the fridge, they lose
W EE K LY B U DG ET LI ST SH OP P IN G
Br ea d ro lls Da rk ch oco lat e Go lde n syr up Lig ht br ow n su ga r Or eo coo kie s Nu te lla ME AT AN D FIS H Ch ick en th igh s La mb ch op s Sa lm on fil let s Si rl oin ste ak s Pa nc et ta Pr aw ns
FR ES H PR OD UC E Sp ina ch Po rt ob ell o mu sh ro om s To ma toe s Gi ng er CU PB OA RD Lim e Ga rl ic Re d on ion Fl ou r Pa rs ley Sa lt an d bla ck pe pp er Mi nt Nu tm eg Po ta toe s Ga rl ic na an br ea ds Co ri an de r Oli ve oil Le mo n Ko rm a pa ste Sp ri ng on ion s Ch ill i fla ke s Re d ch ill i Ma ng o ch ut ne y Pa k ch oi Co ri an de r se ed s Ca rr ots Cu mi n se ed s On ion Pa pr ika Ba by ge m let tu ce er wd po i ill Ch Av oca do Co us cou s Ba na na s Al mo nd s Dr ied eg g no od les Ve ge ta ble oil Oy ste r sa uc e So y sa uc e Ri ce vin eg ar To as te d se sa me oil Re d wi ne vin/ eg ar To ma to pu re e Ti nn ed tom at oe s Sp ag he tti
FR EE ZE R Pe as Va nil la ice cr ea m
Easy Food 49
25/03/2015 12:29
Monday
Just €1.15/£0.82 per serving!
Creamed spinach-stuffed mushrooms Serves 2 50g butter 4 garlic cloves, crushed 2 heaped tbsp plain flour 300ml milk 80g fresh spinach, roughly chopped Pinch of ground nutmeg Salt and black pepper 4 large Portobello mushrooms 4 thin slices of tomato To serve: Pan-fried potatoes 1 Preheat the oven to 190°C/170˚C/gas mark 5 and lightly grease a baking dish. 2 Melt the butter in a pan and add the garlic.
Cook over a low heat for 1-2 minutes. Add the flour and cook, whisking constantly, for 1-2 minutes. Add the milk a little at the time, whisking the sauce smooth each time before adding the next splash. 3 Add the spinach and a pinch of nutmeg and season generously. Cook for 3-4 minutes longer until the spinach is wilted. 4 Place the mushrooms in the prepared baking dish and fill with the creamed spinach. Top each mushroom with a slice of tomato. 5 Bake for about 30 minutes, until the mushrooms are soft and the creamed spinach is just beginning to turn golden brown on top. Serve with pan-fried potatoes.
Per Serving 366kcals, 23.9g fat (14.9g saturated), 27.9g carbs, 8.1g sugars, 14.4g protein, 4g fibre, 0.329g sodium
MEA T M LES onday s
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S
APRIL 2015
25/03/2015 12:30
Just €3.85/£2. 74
per serving!
Wednesday Lamb chops with minted pea purée Serves 2 For the lamb: 4 lamb chops Salt and black pepper 1½ tbsp olive oil 1 garlic clove, peeled and lightly crushed
Tuesday
Just €2.10/£1.49 per serving!
Chicken korma naan bread pizzas Serves 4
2 large garlic naan breads Olive oil 2 tbsp korma paste 2cm-piece of ginger, peeled and grated Pinch of dried chilli flakes 8 chicken thighs, skins and bones removed Salt Juice of ½ a lime 140g Greek yoghurt 2 x 125g balls of Mozzarella ¼ red onion, very thinly sliced To serve: Mango chutney Baby spinach 1 Preheat the oven to 240˚C/220˚C fan/gas mark 9. Brush the naan breads lightly with olive oil and place on a lined baking tray. Bake for 5-6 minutes until golden and crisp, then set aside. www.easyfood.ie
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2 Meanwhile, combine the korma paste, ginger and chilli flakes in a bowl. Slice the chicken thighs into strips and coat in the paste. Marinate for half an hour. 3 Heat a tablespoon of olive oil in a pan over a high heat and add the chicken. Cook for 4-5 minutes, then season with salt and flip over. Cook on the second side for another 3-4 minutes or until the chicken pieces are golden brown and cooked all the way through. 4 Squeeze over the lime juice and stir in the yoghurt. Simmer for three minutes and then remove from the heat. 5 Spread the chicken korma over the naan breads. Shred the Mozzarella ball into small pieces and dot around the chicken. Scatter over the sliced red onion. 6 Bake for 6-7 minutes until the Mozzarella has melted and the naan is heated through. 7 Spoon over some mango chutney and serve with baby spinach leaves. Per Serving 743kcals, 33.8g fat (12.9g saturated), 23.3g carbs, 2.3g sugars, 82.4g protein, 1.2g fibre, 0.648g sodium
For the minted pea purée: 200g peas, cooked Handful of fresh mint leaves, chopped 1 tbsp fresh parsley, chopped 25g butter, at room temperature To serve: Baby new potatoes or sweet potato wedges 1 Season the lamb chops with salt and black pepper. Heat the olive oil with the garlic in a pan over a medium-high heat, allowing the garlic to infuse the oil for 1-2 minutes. When the oil is hot and shimmering, discard the garlic. 2 Cook the lamb chops for 3-4 minutes on each side, until their outsides are crisp and browned but their centres are still pink. Remove to a plate and cover with tin foil to rest. 3 Meanwhile, for the purée, place half of the peas into a small blender with the mint, parsley and butter. Whizz until smooth. Season with salt and pepper and stir in the remaining peas. 4 Serve the chops with the pea purée and baby new potatoes or sweet potato wedges.
Per Serving 538kcals, 25.9g fat (7g saturated), 12.9g carbs, 4.5g sugars, 60.9g protein, 4.8g fibre, 0.164g sodium
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25/03/2015 12:33
Thursday
Just €0.80/£0.57 per serving!
Pasta all’amatriciana Serves 4 1 tbsp olive oil 100g pancetta or bacon lardons 1 small onion, chopped 2 garlic cloves, crushed ½-1 tsp chilli flakes, to taste Salt and black pepper 350g spaghetti, linguine or bucatini 1 tbsp red wine vinegar 2 tbsp tomato purée 1 x 400g tin of chopped tomatoes To serve: Parmesan, grated Fresh basil, chopped 1 Heat the olive oil in a large pan over a medium-high heat. Add the pancetta and cook for 3-4 minutes until it browns slightly. Pour off all but two tablespoons of fat. 2 Return the pan to the stove and reduce the
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heat to medium. Add the onions and cook for 3-4 minutes, then add the garlic and chilli flakes. 3 Cook, stirring occasionally, for another 3-4 minutes or until the onions become translucent. Season well. 4 Bring a large pot of salted water to a boil and cook the pasta for one minute less than the package directions. Drain the pasta, reserving a little of the cooking water. 5 Add the red wine vinegar to the onions, using a wooden spoon to scrape up any sticky bits from the bottom of the pan. Simmer for 2-3 minutes, then stir in the tomato purée and cook, stirring, for two minutes. 6 Pour in the tinned tomatoes and stir everything together. Simmer the pasta sauce for 6-8 minutes until it is thick and chunky. 7 Stir the cooked pasta into the sauce. Serve topped with grated Parmesan and fresh basil. Per Serving 476kcals, 16.5g fat (4.3g saturated), 60.4g carbs, 4.4g sugars, 21.6g protein, 2.1g fibre, 0.907g sodium
APRIL 2015
25/03/2015 12:33
Friday
Just €1.74/£1.24 per serving!
Spicy prawn “Po’boys” with lime-avocado sauce Serves 4 450g raw prawns, peeled and deveined 1 tbsp olive oil 1 tsp paprika 1 garlic clove, crushed Salt and black pepper 4 soft bread rolls or crusty baguettes Baby gem lettuce, shredded Tomatoes, sliced Pickled gherkins, optional Tabasco sauce, optional
is A Po’boy al on iti ad a tr e submarin from sandwich Louisiana.
For the lime-avocado sauce: 1 avocado 4 tbsp light mayonnaise 4 tbsp plain natural yoghurt Juice of ½ a lime Pinch of salt 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and line a large baking tray with parchment paper. 2 In a medium bowl, combine the olive oil, paprika, garlic, salt and pepper. Add the prawns and toss to coat. Place them in a single layer on the prepared baking tray and bake for 8-10 minutes or until cooked throughout. 3 Meanwhile, prepare the sauce by placing the avocado, mayonnaise, yoghurt, lime juice and salt in a food processor. Whizz until smooth. 4 Spread the bread rolls with generous dollops of the lime and avocado sauce. Fill them with lettuce, slices of tomato and gherkins and top with baked prawns. Drizzle with Tabasco, if desired, and serve immediately. Per Serving 484kcals, 21.6g fat (4g saturated), 39.9g carbs, 7.2g sugars, 32.7g protein, 5.6g fibre, 0.515g sodium
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Easy Food 53
25/03/2015 12:34
per serving! Just 0.90/£0.64
“Upon reading this recipe, I thought: low fat, tasty and importantly, achievable. There’s nothing worse than thinking “I could never make that,” but this recipe is certainly not the case. Preparing this, over-toasting the spices is very easily done, so concentrate! I made this dish twice. The first time I followed the method exactly, but the second time I marinated the fish for only 10 minutes. (I was too hungry to wait!) I found that following the method really makes a difference to the taste of the dish. Marinating brings beautiful flavours to the salmon, and the 10-minute route was nice but not the same. This dish is a serious contender for lunch with the girls, romantic nights in or a dinner party main. Delicious!” – Aoife Duffy
dessert Grilled banana splits Serves 4
Saturday
Just €3.25/£2.31 per serving!
Chermoula salmon Serves 4 Small handful of coriander Small handful of fresh flat-leaf parsley 1 tsp ground coriander 1 tsp ground cumin ½ tsp salt 3 garlic cloves, chopped 1 tsp smoked paprika 1 tsp chilli powder Juice of ½ a lemon 100ml olive oil 4 x 170g salmon fillets To serve: Couscous Green vegetables Lemon wedges 1 Whizz the coriander and parsley in a food 54 Easy Food
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processor until finely chopped. 2 Add the coriander and cumin to the food processor and pulse to combine. 3 Stir in the salt, garlic, smoked paprika and chilli powder. 4 Transfer to a small bowl and stir in the lemon juice and olive oil. Add additional olive oil or salt, if desired. 5 Place the chermoula in a sealable plastic bag with the salmon fillets and seal. Refrigerate for a minimum of two hours, then remove the salmon and allow to come to room temperature for 20-25 minutes. 6 Grill or pan-fry the salmon fillets until cooked throughout, then serve with couscous, green vegetables and lemon wedges. Per Serving 447kcals, 35.4g fat (5g saturated), 1.9g carbs, 0g sugars, 33.5g protein, 0.7g fibre, 0.312g sodium
4 large ripe bananas 140g dark chocolate 1½ tbsp golden syrup 1½ tbsp light brown sugar Knob of butter 1 tbsp double cream 4 scoops vanilla ice cream 30g hazelnuts, chopped (optional) 1 Turn the grill on to a high heat and grill the bananas, unpeeled, for 5-10 minutes, turning occasionally, until the skins are black all over. 2 In a small pan, melt the chocolate, syrup, sugar, butter and cream together over a medium heat to make a sauce, then set aside. 3 Allow the bananas to cool for 2-3 minutes, then transfer to serving plates. Split open the skins. Add a generous dollop of chocolate sauce to each banana and top with a scoop of vanilla ice cream. Sprinkle with the chopped nuts to serve, if desired.
Per Serving 515kcals, 24.3g fat (13.2g saturated), 73.3g carbs, 50.4g sugars, 6.9g protein, 5.7g fibre, 0.103g sodium
x APRIL 2015
25/03/2015 12:35
Just €0.75/£0.53
per serving!
d es s er t No-bake Nutella cheesecake Serves 12 For the crust: 22 Oreo cookies 60g butter, melted 3 tbsp Nutella
Sunday
Just €2.75/£1.96 per serving!
Steak and pak choi stir-fry Serves 4 30g almonds, sliced 4 nests of dried egg noodles Vegetable oil Salt and black pepper 400g sirloin steak 3 spring onions, chopped, whites and greens separated 4 garlic cloves, crushed ½ a red chilli, deseeded and finely chopped Thumb-sized piece of fresh root ginger, peeled and grated 2 heads of pak choi, quartered 2 small carrots, peeled and thinly sliced on the diagonal 3 tbsp oyster sauce 3 tbsp soy sauce 3 tbsp rice vinegar 1 tbsp toasted sesame oil 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Toast the almonds in a dry pan over a medium heat for 3-4 minutes, shaking the pan every minute or so on and being watchful so that they don’t burn. Set aside. 2 Cook the noodles in a large pot of boiling www.easyfood.ie
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salted water according to the packet instructions. Drain the noodles, rinse under cold water and set aside. 3 Heat a teaspoon of vegetable oil in a large pan over a medium-high heat. Season the steak and cook for four minutes per side until slightly charred in places. Transfer to a plate and rest for 10 minutes, then slice the steak thinly against the grain. 4 While the steak rests, wipe out the pan with kitchen paper and heat three tablespoons of vegetable oil over a medium heat. Add the whites of the spring onion with the garlic, chilli and ginger and stir for one minute. Add the pak choi and carrots and cook, stirring occasionally, for 4-5 minutes. 5 In a small bowl, combine the oyster sauce, soy sauce, vinegar, sesame oil, and 120ml water and whisk together. Pour the sauce over the vegetables and bring to a simmer. Add the greens of the spring onions, almonds and noodles and toss everything together. 6 Divide the stir-fry between serving plates and top with the sliced steak. Per Serving 623kcals, 29.1g fat (6.3g saturated), 46.8g carbs, 7g sugars, 44.6g protein, 11.1g fibre, 1.31g sodium
For the filling: 500g cream cheese, at room temperature 80g dark chocolate 280g Nutella To decorate: 4 Oreo cookies, crushed 1 For the crust, place all the ingredients into a food processor and pulse until the mixture looks like damp sand. Press the mixture evenly into the bottom and up the sides of a 20cm springform cake tin and set aside. 2 To make the filling, place half of the Nutella into a bowl along with the chocolate. Melt in the microwave for 1-2 minutes, stopping to check and stir every 20 seconds until the chocolate has melted completely. 3 Add the remaining Nutella and cream cheese. Beat everything together until the mixture is a thickened and fluffy. 4 Scrape the mixture into the Oreo crust and use a spatula to spread it out evenly. Top with the crushed Oreos. 5 Cover the cheesecake with cling film and refrigerate for a minimum of four hours, or overnight if possible. Per Serving 469kcals, 33g fat (21.9g saturated), 38g carbs, 27.4g sugars, 6.4g protein, 2.4g fibre, 0.274g sodium
x Easy Food 55
25/03/2015 12:36
15 WAYS WITH MINCE
ALL RECIPES SERVE 4
BEEF SLOPPY JOES
Heat one tablespoon of oil in a large pan over a medium high heat. Cook 450g of minced beef for 5-6 minutes until browned, stirring to break it up. In a small bowl, combine four tablespoons of brown sugar and one of steak seasoning. Add to the pan. When the meat has browned, add one chopped onion, one chopped red pepper and one tablespoon each of red wine vinegar and Worcestershire sauce. Turn the heat to medium and cook for 5-6 minutes. Stir in 450ml of passata and two tablespoons of tomato purée. Reduce the heat a little and simmer for five minutes longer. Scoop the mixture onto toasted burger buns and serve with chips or potato salad.
SPICY BEEF RICE BOWLS
Cook 350g of rice according to the package instructions. Meanwhile, heat a large pan over a medium-high heat and cook 450g of minced beef for 5-6 minutes until browned, breaking it up with a spoon. Drain any liquid from the pan and transfer the beef to a plate to set aside. Return the pan to the heat and melt one tablespoon of coconut oil. Cook two sliced shallots, one crushed garlic clove and one sliced red chilli for 30 seconds. Reduce the heat to medium-low and cook one sliced red 56 Easy Food
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pepper for 4-5 minutes. Add 180ml of beef stock and cook for five minutes. Mix one tablespoon each of cornflour and water together in a cup, add to the pan and stir until thickened. Return the beef to the pan, stir and season to taste. Divide the rice between serving bowls and add the beef. Top with chopped spring onions and fried eggs, if desired.
BEEF TACO PIZZA
Preheat the oven to 200°C/180°C fan/ gas mark 6. Heat a tablespoon of oil in a pan over a low heat. Chop two onions, two garlic cloves and two green chillies and cook for five minutes. Add 450g of beef mince and cook for 6-8 minutes, stirring to break it up. Drain off any excess fat. Stir in five tablespoons of taco seasoning and two 400g tins of refried beans. Add 300ml water, reduce the heat and simmer for 6-8 minutes. Brush two baking trays with oil and place a 25cm prepared pizza base on each. Spread the beef mixture evenly over the pizza bases and scatter each with grated Cheddar. Bake for 18-20 minutes, then top with avocado, sliced jalapeños and sour cream. Serve the pizzas immediately.
GNOCCHI BOLOGNESE
Heat a splash of oil in a large pan over a medium heat and cook 500g of mince for 6-8 minutes until browned, stirring
to break it up. Add two 400g tins of tomatoes and one tablespoon of Italian herbs. Fill one of the empty tomato tins with chicken stock and add to the pan. Bring to the boil, then simmer for 20 minutes. Put 400g of spinach in a colander and wilt with boiling water. Squeeze out as much water from the spinach as you can, then leave to drain. Cook 400g of gnocchi, then drain. Turn the grill to high. Stir the gnocchi and spinach into the beef, season, then transfer to an ovenproof dish. Tear a 250g ball of Mozzarella into chunks, scatter over, then grill until golden.
CHEESEBURGER SOUP
Heat a splash of oil in a large pan and brown 225g of minced beef, then drain and set aside. In the same pan, melt a knob of butter over a medium heat and cook one chopped onion, two grated carrots and a teaspoon of oregano for 10 minutes. Add 750ml of beef stock, three diced potatoes and the minced beef and bring to a boil. Reduce the heat, cover and simmer for 12 minutes. Melt 50g of butter in a small pan and add 30g of flour; cook, stirring, for 4-5 minutes. Add this to the soup, bring to a boil and cook for two minutes. Turn the heat to low. Stir in 220g of grated sharp Cheddar, 360ml of milk and seasoning. Stir until the cheese melts. Remove from the heat, add four tablespoons of sour cream and stir well. APRIL 2015
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TURKEY QUICK TURKEY CHILLI
Heat a splash of olive oil in a shallow pan over a medium heat. Add two chopped onions, one chopped green pepper and one chopped green chilli and cook for 4-5 minutes. Remove to a plate. Add 500g of minced turkey and cook for 5-6 minutes until light brown, stirring occasionally. Add one teaspoon each of chilli powder, curry powder and cumin, plus two tablespoons of tomato purée. Cook for a minute, then add a tin of tomatoes and a drained 400g tin of mixed beans. Simmer for 12-15 minutes and season to taste. Divide between bowls. Top with sour cream, cheese and chopped coriander and serve with rice, wedges or wraps.
SCRAMBLED EGGS WITH TURKEY BREAKFAST PATTIES In a bowl, mix 450g of turkey mince with one teaspoon of maple syrup, one teaspoon of dried sage, half a teaspoon of thyme and some seasoning. Divide into eight and form into small patties. Heat a tablespoon of olive oil in a large
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pan over a medium-high heat. Add the patties and cook for 3-4 minutes on each side, until cooked through. In a medium bowl, beat eight eggs with salt and pepper. Melt a knob of butter in a second pan and scramble the eggs. Serve with the patties and some toast.
SPANAKOPITA MEATBALLS
Preheat the oven to 180°C/160°C fan/ gas mark 4. Shred a bunch of spinach in a food processor. Transfer to a large bowl and add 500g of turkey mince, one chopped onion, two crushed garlic cloves, 100g of crumbled Feta, one egg, 30g of breadcrumbs, one teaspoon of dried oregano and a tablespoon of chopped fresh rosemary. Season and mix everything together, then form into small balls using your hands. Place on baking tray and bake for 20-30 minutes or until cooked through. Stuff into pittas with tzatziki or serve with a green salad and some cherry tomatoes.
TURKEY AND PEARL BARLEY SOUP
Heat one tablespoon of olive oil in a large pan over a medium-high heat. Add 450g of turkey mince and cook for 4-5 minutes,
breaking it up with a spoon, until browned. Transfer to a plate. Add one chopped onion, two sliced carrots and one chopped stalk of celery to the pan and cook for 4-5 minutes, stirring often, until softened. Return the turkey to the pan and add 1.4 litres of chicken stock and 100g of pearl barley. Season with salt and black pepper. Reduce the heat and simmer for half an hour until the barley is tender. Stir in three large handfuls of baby spinach and serve.
LIGHT TURKEY MEATLOAF
Preheat the oven to 230°C/210°C fan/gas mark 8. In a large bowl, combine 600g of minced turkey, 30g of breadcrumbs, one egg, one teaspoon of wholegrain mustard, half a grated onion and two tablespoons each of milk and ketchup. Season and mix well. On a rimmed baking tray, form the mixture into a loaf and top with another four tablespoons of ketchup. Bake for 30-35 minutes until thoroughly cooked. Serve with cheesy mashed potatoes and green beans.
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LAMB SPICY BAKED POTATOES
Preheat the oven to 220°C/200°C fan/ gas mark 7. Scrub four large baking potatoes, then bake for 40 minutes or until tender. Place a large pan over a medium heat and cook 350g of lamb mince (without oil) for 6-8 minutes until browned, stirring to break it up. Add one chopped onion, two crushed garlic cloves, one chopped green pepper, two teaspoons each of cumin, coriander and smoked paprika, one teaspoon of chilli flakes and three grated carrots. Cook for 2-3 minutes. Add one 400g tin of tomatoes, one tablespoon of tomato purée and some seasoning. Bring to a boil, then cover and simmer for 10 minutes. Stir well, then simmer, uncovered, for 5-6 minutes. Split the potatoes and spoon the spiced mince over them. Serve topped with sour cream and chopped coriander.
LAMB EMPANADAS
Heat one tablespoon of oil in a large pan over a medium-high heat. Cook one chopped onion, stirring, for 3-4 minutes. Add 450g of lamb mince and cook for 5-6 minutes, stirring to break it up. Add half a teaspoon each of cumin, cinnamon and paprika and stir for one minute. Season and set aside. Line two baking trays with parchment paper. Roll out a sheet of puff pastry on a lightly floured surface and use a 12cm pastry cutter to cut 16 discs. Place a heaped tablespoon of the mince in the centre 58 Easy Food
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of each disc. Brush the edges of the pastry with water. Fold to enclose the filling, press together and crimp the edges with a fork. Place on the lined trays and refrigerate for 30 minutes. Preheat the oven to 200°C/180°C fan/ gas mark 4. Brush the empanadas with melted butter and bake for 25 minutes until golden.
SEEKH KEBABS
Heat a splash of oil in a pan over a medium heat and cook one sliced onion with two teaspoons of harissa paste for 5-6 minutes, until soft. Set aside. In a bowl, combine 450g of lamb mince, one teaspoon of cumin, two teaspoons of coriander, three crushed garlic cloves, half a grated onion, one egg and one tablespoon of chopped mint. Season well and mix until well blended. Divide into eight balls, then roll each ball on a board to make a sausage shape. Thread these onto metal skewers and brush with oil. Cook on a grill for 3-4 minutes on each side until cooked throughout. Serve with pittas, the harissa onions, some crunchy lettuce, plain yoghurt and chopped mint.
THAI RED CURRY WITH MEATBALLS In a bowl, combine 500g of lamb mince, a handful of breadcrumbs, a tablespoon of Thai red curry paste, the zest of half a lime and some seasoning. Take tablespoons of the
mixture and roll into small balls. Heat a splash of oil in a large pan or wok over a medium heat and cook the meatballs until browned all over. Set aside. Add a splash of oil to the same pan and cook four chopped shallots for 3-4 minutes. Add a tablespoon of Thai red curry paste and cook for 2-3 minutes over a low heat. Add 200ml of coconut milk. When the sauce begins to bubble, add two teaspoons of fish sauce, one of brown sugar and the juice of half a lime. Add the meatballs and cook for 3-4 minutes. Stir in a handful of chopped green beans and cook for one minute. Scatter the curry with sliced chillies and serve with rice.
GINGER LAMB LETTUCE CUPS
Heat two tablespoons of peanut oil in a wok or large pan over a high heat. Cook one sliced red onion, two sliced garlic cloves and a 4cm piece of peeled ginger cut into matchsticks for 3-4 minutes. Add 500g of lamb mince and cook, stirring occasionally, for 5-6 minutes or until browned. Stir in 160ml of chicken stock, four tablespoons of oyster sauce and one tablespoon of brown sugar. Cook for 5-6 minutes. Add a small bunch of chopped tnder stem broccoli and cook for five minutes or until just tender. Season with black pepper, then stir in some torn basil leaves. Spoon the mixture among baby gem lettuce cups to serve, rolling them up tightly to eat.
APRIL 2015
25/03/2015 12:39
Experience St. Tola GOATS CHEESE
S
t. Tola Goats Cheese has been made outside the village of Inagh, Co. Clare since 1982. Siobhán Ní Ghairbhith took over production in 1999 and, since then, has increased the St.Tola herd of goats to over 200 to produce her multi-award winning range of products, including the original St.Tola Log, St.Tola Divine Fresh Curd, St.Tola Greek Style and St.Tola Ash Log. They believe passionately in sustainable farming and use GMO-free grain to feed the herd. In 2014, Siobhán and her team were awarded Best Artisan Producer at the Blas na hÉireann Irish Food Awards to add to St.Tola’s continued recognition of being the leading Irish soft goat’s cheese in the country. St. Tola cheeses can be found in specialist food shops, Tesco and SuperValu stores nationwide. For more information visit www.st-tola.ie.
sainttola www.easyfood.ie
EF102_59_St. Tola_AD.indd 59
@sttolacheese
Cover and Tola Divine Goat Curd. use. to dy rea il unt refrigerate sprigs few a h wit ter but the 2 Melt ng pan over a of thyme in a heavy fryi begins to foam, medium heat. When it cut-side down. add the peach halves, the icing sugar. 3 Gradually shake over m water (if Add the orange blosso on this over using) and the honey. Spo e the sauce the peaches, making sur does not burn. pan over a 4 Meanwhile, heat a dry the almonds medium-high heat. Add den. and gently toast until gol ch half in the 5 To ser ve, place a pea some goat Ser ves 4 centre of a plate and add inkle with curd cream on top. Spr zle over For the cream: toasted almonds and driz the pan. 120ml cream the rest of the sauce from ved sie sugar, thyme. 1 dessertspoon icing Garnish with a sprig of rd at Cu 80g St. Tola Divine Go (7.9g saturated), Serving 254kcals, 19.3g fat
CARAMELISED PEACHES WITH ST. TOLA DIVINE GOAT CURD CREAM
For the peaches: 50g butter thyme A few sprigs of fresh stoned and ved hal s, che 2 pea sugar, sieved 1 dessertspoon icing blossom Small splash of orange water (optional) 2 tsp honey 60g slivered almonds icing sugar 1 Whisk the cream and d in the St. until stiff peaks form. Fol
Per protein, 3.1g fibre, 15.9g carbs, 11.2g sugars, 7.3g um sodi 0.081g
Easy Food 59
25/03/2015 12:42
Dishes
WITH A KICK Turn up the heat with these fiery recipes
: FUN FACT gry” s n mea “an Arriabata me and the na in Italian, icy itionally sp of this trad e to its heat. sauce is du
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
Sriracha
60 Easy Food
EF102_60-64_Dishes with a kick.indd 60
APRIL 2015
25/03/2015 12:43
what's for dinner? spicy foods
Sriracha arriabiata with prawns Serves 4 450g cherry tomatoes, halved 1 onion, chopped into small chunks 5 garlic cloves, unpeeled 2 tbsp olive oil, plus extra for roasting Salt and black pepper 1 tbsp Sriracha Asian hot sauce 1 tbsp brown sugar 350g spaghetti, linguine or bucatini 400g prawns, peeled and deveined 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Place the tomatoes, onion and garlic cloves on a large rimmed baking tray and drizzle generously with olive oil. Season with salt and black pepper and roast for 25-30 minutes until the tomatoes are soft and wrinkled. Remove from the oven and allow to cool. 3 Squeeze the garlic cloves out of their skins and transfer them to a food processor with the roasted tomatoes and onions. Whizz the vegetables until soft and smooth. 4 Add the Sriracha, one tablespoon of olive oil and the brown sugar and whizz to combine. Taste the sauce and add more sugar, salt or Sriracha if desired. 5 Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. 6 Meanwhile, heat one tablespoon of the olive oil in a pan over a medium heat. Cook the prawns for 4-5 minutes, tossing occasionally, until pink all over. Add the sauce and simmer for 2-3 minutes to heat through. Season to taste. 7 Drain the pasta and add back into the hot pan. Add the sauce and prawns and stir to combine. 8 Divide between bowls and serve immediately. Per Serving 541kcals, 18g fat (2.8g saturated), 60.7g carbs, 6.3g sugars, 34.2g protein, 2.1g fibre, 0.592g sodium
x
Feta, sausage and harissa omelette wrap Serves 1-2 2 good-quality pork sausages 1 tbsp rapeseed oil 2 large eggs, beaten Salt and black pepper 1 tbsp chives, chopped www.easyfood.ie
EF102_60-64_Dishes with a kick.indd 61
Harissa
TopaveToiput the
Just le t for e mea sausag s veggie u io a delic ative altern
1 tsp harissa paste 50g Feta, crumbled 1 tbsp fresh coriander, chopped Handful of mixed salad greens 1 Snip off one end of each sausage and squeeze the meat from its casings. Chop into small chunks. Heat half of the oil in a large non-stick pan over a medium heat and cook the sausage meat for 4-5 minutes until thoroughly browned. Remove with a slotted spoon and set aside. 2 In a small bowl, beat the eggs with some salt and pepper and a small splash of water. 3 Wipe the non-stick pan with kitchen paper and heat the remaining oil over a medium heat. Add the egg mixture and swirl the pan so that they
spread out thinly across the whole pan. 4 Sprinkle the eggs with the chives and cook for around one minute or until the eggs set. 5 Run a spatula underneath the omelette and slide it out of the pan, flat, onto a countertop or chopping board. Spread the omelette thinly with the harissa paste. 6 Scatter the omelette with the cooked sausage meat, Feta, coriander and salad leaves. Roll the omelette up and cut in half on a diagonal. Season with a little more salt, if needed, and serve.
Per Serving 265kcals, 21.5g fat (7g saturated), 4.2g carbs, 2.4g sugars, 12.9g protein, 0.7g fibre, 1.061g sodium
Easy Food 61
25/03/2015 12:44
Buffalo chicken and blue cheese calzones Serves 4 2 chicken fillets, chopped 60ml Frank’s Red Hot Wings Buffalo Sauce ½ tbsp oil 1 x 320g sheet of puff pastry, thawed 60g blue cheese, crumbled 40g Mozzarella, grated 2 tbsp milk 1 Place the chicken and the buffalo sauce into a large resealable plastic bag and toss to coat. Place in the fridge to marinate for at least six hours or overnight. 2 Heat the olive oil in a large pan over a mediumhigh heat. Add the chicken and all of its sauce and cook, stirring frequently, for 10 minutes or until the chicken is cooked throughout. If the
chicken looks dry, stir in another tablespoon or two of Frank’s sauce. 3 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. 4 Cut the sheet of pastry in four. Place a quarter of the chicken mixture on one half of each piece of pastry and scatter each with a quarter of the blue cheese and Mozzarella. 5 Brush the edges of each piece of pastry with milk and fold them in half over the filling to enclose it. Crimp the edges with a fork to seal and pierce the tops with the tip of a knife to let steam escape. 6 Place the calzones on the prepared baking trays and bake for 12-15 minutes or until puffed and golden.
Per Serving 592kcals, 39.1g fat (12.3g saturated), 36.8g carbs, 0.7g sugars, 21.7g protein, 1.2g fibre, 0.904g sodium
Frank’s Red Hot Wing Sauce
62 Easy Food
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APRIL 2015
25/03/2015 12:45
what's dinner? spicybaking foods larderfor luck one-bowl
From our guest editors: “To make this meat-free, just change it slightly to a 'spiced courgette herbed boats with cashew couscous' and garnish with a minty tahini lime dressing.”
Cayenne pepper
Spiced lamb courgette boats Serves 4 For the tomato sauce: 1 tbsp olive oil 4 garlic cloves, crushed 1 tsp cayenne pepper 1 tsp coriander 1 tsp cumin 1 tsp sugar 2 x 400g tins of chopped tomatoes 200ml beef stock For the courgettes: 4 large courgettes, halved lengthways 1 tbsp olive oil Small handful of coriander leaves 500g lean lamb mince 2 tsp ground cumin 2 tsp coriander 1 tsp cinnamon 1 tsp cayenne pepper Salt and black pepper To serve: Natural yoghurt 1-2 tbsp fresh mint, chopped 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 First, make the tomato sauce. Heat the oil in a pan over a medium heat and cook the garlic for 2-3 minutes. Add the spices and cook for one minute longer. 3 Add the sugar, tomatoes and beef stock. Simmer for 20 minutes until thickened, then season to taste. 4 Meanwhile, scoop out some of the courgette flesh and add to the tomato sauce. Place the courgettes in a roasting tray, drizzle them with olive oil and bake for 15 minutes until golden. 5 In a bowl, combine the lamb with the spices and season with salt and black pepper. 6 When the courgettes are ready, pile the lamb into the cavities and top with some of the sauce. Bake for 20 minutes until the lamb is thoroughly cooked and the sauce is bubbling. Drizzle with a little natural yoghurt, scatter with chopped mint and serve.
Per Serving 448kcals, 29g fat (11.2g saturated), 23.5g carbs, 12.5g sugars, 29g protein, 6.9g fibre, 0.052g sodium
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EF102_60-64_Dishes with a kick.indd 63
Easy Food 63
25/03/2015 12:46
Chilli chocolate mousse Serves 4 For the mousse: 170g chocolate, broken into chunks 3 large eggs 2 tbsp caster sugar 120ml cream ½ a red chilli, deseeded and very finely chopped Pinch of salt To garnish: Whipped cream Chilli slices
e Learn mor icy sp about these on p..7! ingredients
Fresh chillies
1 Melt the chocolate in a bowl set over a saucepan of boiling water. 2 Meanwhile, whisk the eggs and sugar together in a bowl until pale and airy. 3 In a separate bowl, whisk the cream until it forms stiff peaks. Set aside. 4 Once the chocolate is melted, remove from the heat and allow to cool. Add the chilli and a pinch of salt to the cooled chocolate, and then gently fold the chocolate mixture into the eggs. 5 Fold in the whipped cream until just mixed. Divide the mixture between four martini glasses and place in the fridge overnight. Top each with a spoonful of whipped cream and some slices of fresh chilli, if desired. Per Serving 338kcals, 19.2g fat (11.8g saturated), 33.1g carbs, 28.7g sugars, 8.5g protein, 1.6g fibre, 0.134g sodium
64 Easy Food
EF102_60-64_Dishes with a kick.indd 64
APRIL 2015
25/03/2015 12:47
ENTERTAINING WITH ANDREW RUDD
Pick up a copy of chef Andrew Rudd’s first cookbook, bursting with easy-to-follow recipes and exquisite entertaining ideas!
ONLY / €24.999 £19.9 by
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Classics recipes re-imagined with a modern twist • Sample menus perfect for dinner parties • Top tips for effortless entertaining Available in bookstores nationwide and online at www.medley.ie www.easyfood.ie
EF102_65_Andrew Rudd_AD.indd 65
Easy Food 65
25/03/2015 12:48
PICK A SIDE Are you a sweet-tooth or a lover of all things savoury? Make your choice...
Chocolate and raspberry tart
Sweet
Serves 8-10 For the crust: 190g plain flour 3 tbsp icing sugar 140g cold butter, cubed, plus extra for greasing 2 large egg yolks 1 tbsp lemon juice 1 tbsp ice-cold water
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
For the filling: 120ml cream 170g dark chocolate (65-70% cocoa), broken into pieces 1½ tsp coffee liqueur, such as Kahlua or Tia Maria 4 tbsp raspberry jam 500g fresh raspberries 1 Put the flour and icing sugar in a large bowl and add the cubes of butter. Working quickly, use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. 2 In a bowl, mix the egg yolks, lemon juice and water. Add to the flour mixture and mix until clumps form. Turn out onto a work surface and gather into a ball. Wrap in cling film and refrigerate for 30-45 minutes. 3 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Butter a fluted 23cm tart tin with a removable bottom. 4 On a lightly floured work surface, roll out the dough to a 30cm circle. Fit the dough into the tin, pressing into the corners, and trim the overhang. Patch any cracks with the trimmings. Prick the bottom of the tart shell a few times with a fork. Freeze for 30 minutes. 5 Remove from the freezer and bake for 25 minutes until golden, then allow to cool thoroughly. 6 Meanwhile, heat the cream in a small saucepan. Bring it just to the boil, then immediately remove from the heat. Add the chocolate to the hot cream and stir until smooth. Add the coffee liqueur and stir in gently. Let cool for 15 minutes. 7 Transfer the cooled crust to a serving dish and spread the base evenly with the raspberry jam. 8 Spoon the chocolate ganache over the jam and smooth the top. Arrange the raspberries on top to decorate. Per Serving 367kcals, 21.6g fat (13.4g saturated), 39.3g carbs, 17.6g sugars, 4.8g protein, 4.4g fibre, 0.104g sodium
66 Easy Food
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APRIL 2015
25/03/2015 12:54
what's for dinner? sweet or savoury
Tartiflette tart Serves 4
ry? InSaavehtimueron
by recipe either ade -m y d a using re try. pas
Savoury
For the crust: 125g plain flour ¼ tsp salt 55g cold butter, cubed, plus extra for greasing 2-3 tbsp ice cold water For the filling: 3 rashers, snipped into small pieces 1 large onion, thinly sliced Pinch of sugar 240ml cream 1 whole egg and 1 egg yolk Pinch of ground nutmeg ½ tsp dried thyme Salt and black pepper 1 large potato, boiled until just tender, then peeled and thinly sliced 60g Reblochon or Gruyère cheese, coarsely grated To serve: Green salad 1 Put the flour and salt in a large bowl and add the cubes of butter. Working quickly, use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. 2 Use a knife to stir in just enough cold water to bind the dough together. Wrap the dough in clingfilm and refrigerate for 30 minutes. 3 Butter a 23cm fluted tart tin with a removable bottom. On a floured surface, roll out the dough to a 30cm circle. 4 Fit the dough into the tin, pressing into the corners, and trim the overhang. Patch any cracks with the trimmings. Prick the bottom of the tart shell a few times with a fork. Freeze for 30 minutes. 5 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 6 Line the crust with foil and fill with baking beans or dry rice. Bake for 16-18 minutes, until lightly golden around the rim. Remove the foil and beans and lower the oven to 190˚C/170˚C fan/gas mark 5. Bake for 12 minutes longer, until lightly golden all over. Allow to cool completely on a wire rack. 7 Meanwhile, cook the bacon in a pan over a medium heat for 3-4 minutes until lightly crisp. Transfer to a plate lined with kitchen paper. 8 Add the onion and sugar to the bacon fat in the pan and cook over a low heat for 15-20 minutes, stirring occasionally, until soft. 9 In a small bowl, whisk together the cream, egg, egg yolk, nutmeg, thyme and some salt and pepper. 10 Spread half of the onion over the bottom of the prepared tart crust. Scatter with half of the bacon, then add the sliced potato. Add the remaining bacon and onion, then top with the cheese. Slowly pour the cream mixture over everything. 11 Bake for 25 minutes until the filling is set. Rest on a wire rack for 8-10 minutes, then serve with a salad. Per Serving 498kcals, 26.4g fat (14.3g saturated), 45.9g carbs, 3.7g sugars, 19.8g protein, 3.9g fibre, 0.613g sodium
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EF102_66-67_Which side are you on.indd 67
Easy Food 67
25/03/2015 12:55
NOSH-TALGIA
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
Travel back in time with these groovy '70s classics
68 Easy Food
EF102_68-72_Nosh-talgia.indd 68
TocpanTsoipurce
You ies in o cherr d morell l an id L in syrup Aldi.
APRIL 2015
25/03/2015 16:02
what's for dinner? that '70s food
BLACK FOREST GÂTEAU Serves 8-10
STEAKS WITH PEPPERCORN SAUCE Serves 2
For the sponge: 6 large eggs, separated 140g light brown sugar 60g cocoa powder Pinch of salt For the filling: 700g morello cherries in syrup 50ml kirsch 500ml double cream 50g icing sugar ½ tsp vanilla extract 300g black cherry jam To decorate: 25g dark chocolate
1 tsp rapeseed oil, plus extra to rub Knob of butter 2 rib-eye steaks Sea salt 40ml whiskey or brandy 2 tsp black peppercorns, crushed 90ml cream To serve: Chunky chips 1 Heat the oil and butter in a large pan over a high heat. 2 Pat the steaks dry with kitchen paper. Rub them with a little extra rapeseed oil and then season both sides with salt.
3 Cook the steaks to your liking; we recommend three minutes per side for medium-rare. 4 Transfer the steaks to a plate and cover with tin foil and allow to rest. 5 Place the same pan back on the heat and pour in the whiskey or brandy. Let the mixture bubble while you scrape any sticky bits from the bottom of the pan with a wooden spoon. 6 Add the crushed peppercorns and the cream. Bubble for another 3-4 minutes until thickened slightly. Add any juices which have been released from the resting steaks and stir. 7 Serve the steaks with the peppercorn sauce and some chunky chips.
Per Serving 669kcals, 38.7g fat (14.7g saturated), 2.5g carbs, 0.8g sugars, 61.5g protein, 0.6g fibre, 3.601g sodium
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line a 20cm loose-bottomed or springform cake tin. 2 To make the sponge, first whisk the egg yolks with the sugar in a large bowl until they begin to look pale and thick. Sieve in the cocoa powder and a pinch of salt, then fold in to combine. 3 Whisk the whites in a separate clean bowl, until stiff enough to form soft peaks. Fold the whites into the yolk mixture a little at a time and very gently. 4 Transfer the mixture into the cake tin, smooth the top and bake for 35-40 minutes, until puffed up and set on top. Leave to cool in the tin. 5 Drain the cherries, retaining the syrup. Mix 100ml of the syrup with the kirsch. 6 Cut the cooled cake into three horizontal slices and put on separate plates. Spoon half of the syrup over the slices and allow to sink in. 7 Whip the cream until thick, then sift in the icing sugar and add the vanilla extract. Whisk until thick and airy, but not too stiff to spread. 8 To assemble the cake, put a sponge layer on a cake stand or board. Spread with half of the jam, a third of the cream and a third of the cherries. 9 Carefully place another chocolate sponge on top and press down gently. Repeat the layers. 10 Place the last sponge on top and press down gently. Spread the remaining cream on top. 11 Arrange the remaining cherries on the top and grate chocolate curls all over. Chill the cake for an hour before serving.
Per Serving 433kcals, 23.3g fat (13.6g saturated), 51.9g carbs, 45.9g sugars, 6.6g protein, 1.9g fibre, 0.101g sodium
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EF102_68-72_Nosh-talgia.indd 69
Easy Food 69
25/03/2015 16:04
“This was a huge hit with my husband and son, so I am delighted. I had most of the ingredients on hand, and the remaining items I bought on offer. I had never made homemade mayonnaise before and was a bit nervous, but it turned out beautifully and I think I might be making my own mayonnaise in the future. The mushrooms themselves were super easy, and I used a soup pot to deep-fry them. As delicious as they were, I would try baking them next time. I like to take the healthy road when it comes to feeding my family, with an occasional treat, so I’ll oven-bake them and let you know how good a healthier version can be!” – Kimmy Pender
70 Easy Food
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APRIL 2015
25/03/2015 16:05
what's for dinner? that '70s food
CRISPY BREADED MUSHROOMS WITH GARLIC MAYONNAISE Serves 2 For the garlic mayonnaise: 2 egg yolks Âź tsp salt 1 dessertspoon of white wine vinegar 150ml vegetable oil 75ml olive oil 2 garlic cloves, crushed 2 tbsp fresh parsley, chopped For the mushrooms: 200g breadcrumbs 2 garlic cloves, crushed Pinch of dried thyme 250g mushrooms 200g plain flour, seasoned with salt and black pepper 3 large eggs, beaten 500ml vegetable oil, for frying 1 First, make the garlic mayonnaise. Put the egg yolks into a bowl with the salt and the white wine vinegar. 2 Whisking constantly, drip the oils into the egg yolks very slowly, drop by drop. 3 When the mixture begins to thicken, you can add the oil a little faster, but be careful as adding it too quickly will cause the mayonnaise to curdle. 4 When all the oil has been added and the mixture has emulsified, stir in the garlic and parsley. Place the mayonnaise in the fridge until it's needed. 5 In a bowl, combine the breadcrumbs with the garlic and thyme. 6 Wipe the mushrooms, then toss them in the seasoned flour. Dip each one in beaten egg, then into the garlic breadcrumbs. 7 Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in sizzles gently. 8 Deep-fry the mushrooms in batches until golden. Carefully remove with a slotted spoon and drain on kitchen towels. 9 Serve the mushrooms with the garlic mayonnaise for dipping.
Per Serving 747kcals, 60g fat (11.6g saturated), 40.9g carbs, 3.1g sugars, 14.2g protein, 2.6g fibre, 0.39g sodium
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EF102_68-72_Nosh-talgia.indd 71
PRAWN COCKTAIL Serves 2 as a lunch or starter For the sauce: 2 tbsp mayonnaise 2 tbsp full-fat natural yoghurt 1 tbsp tomato ketchup 1 tbsp Worcestershire sauce 3-4 drops of Tabasco 2 tbsp lemon juice Pinch of salt To assemble: Knob of butter 220g prawns 1 baby gem lettuce, shredded 1 avocado, chopped 5-6cm piece of cucumber, halved, seeds scooped out and flesh chopped
Paprika Chives, snipped To serve: Brown bread 1 First, make the sauce by mixing all ingredients together in a bowl. 2 Melt the butter in a pan over a medium heat and cook the prawns until pink all over. 3 To assemble, layer the lettuce into two glass bowls or cocktail glasses. Add the chopped avocado and cucumber. 4 Top with the prawns, then spoon over the sauce. Sprinkle lightly with paprika, scatter with chives and serve with brown bread. Per Serving 489kcals, 33.6g fat (9.8g saturated), 20.5g carbs, 7g sugars, 28.8g protein, 8.4g fibre, 0.689g sodium
Easy Food 71
27/03/2015 11:49
CHICKEN KIEV Serves 2 For the butter: 3 garlic cloves, crushed Small handful of parsley, finely chopped 80g butter, softened Salt and black pepper For the Kievs: 4 chicken fillets 100g plain flour 3 large eggs, beaten 200g dry breadcrumbs 2 tbsp vegetable oil, for frying
1 First, make the butter. Place all ingredients into a bowl and season generously with pepper and a little salt. Beat until completely combined. Shape into four logs and freeze for 30 minutes. 2 Cut a little pocket into each chicken fillet, being very careful not to cut all the way through the meat. 3 Stuff each of the pockets that you made with a butter log. Close the flap by securing each with one or two cocktail sticks. 4 Tip the flour, eggs and breadcrumbs into separate shallow bowls. Coat each fillet in flour, then egg, then breadcrumbs, then dip back into the egg and finally the breadcrumbs.
5 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 6 Heat the oil in a large pan over a high heat. When hot, turn the heat to medium and cook the Kievs for 2-3 minutes on each side until golden brown. 7 Transfer the Kievs to a baking tray and bake for 25 minutes. Serve immediately, making sure to warn people about the cocktail sticks!
Per Serving 759kcals, 39.2g fat (15.3g saturated), 47.3g carbs, 2.7g sugars, 51.8g protein, 2.5g fibre, 0.561g sodium
ToepxtrTaigparlic
Make ep it in and ke butter ge or fr e th id a tub in ezer. fre
72 Easy Food
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25/03/2015 16:07
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weekend cooking SPEND SOME TIME CREATING MEALS THE WHOLE FAMILY WILL LOVE
76-92
IN THIS SECTION READER RECIPES P76 This month, you've been helping us polish off our Easter egg stash with these chocoholic treats
www.easyfood.ie
EF102_XX Intro Pages.indd 75
30-MINUTE MEALS P82
Get dinner on the table in no time with these quick and fuss-free recipes
TIME FOR TEA P88 Enjoy afternoon entertaining with a few fancy homemade treats
Easy Food 75
25/03/2015 16:55
TOP 5
s e p i c e R ' s Reader
STYLING & PHOTOGRAPHY MAMI AOYAGI
This month, you've been helping us polish off our Easter egg stash with these chocoholic treats
DECADENT CHOCOLATE POTS Serves 6-8 300ml double cream 175g good quality dark chocolate Berries, for serving 1 Heat the cream in a small saucepan until hot, but not boiling. Remove from the heat. 2 Break 150g of the chocolate into pieces 76 Easy Food
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and add them to the warm cream, stirring gently until melted. 3 Pour the chocolate mixture into small coffee cups and allow to cool in the fridge until completely set. 4 Grate the remaining chocolate on top to finish the dish. Per Serving 263kcals, 20.7g fat (13.3g saturated), 17.1g carbs, 13.1g sugars, 2.6g protein, 1.6g fibre, 0.032g sodium
Sarah-Jane Bell Ballycastle, Co. Antrim
“This is an incredibly simple recipe but a real crowd pleaser. Flavoured dark chocolate, such as orange or mint, can also be used to give the pudding a different dimension, but they are brilliant just as they are served with a handful of berries on the side.�
APRIL 2015
25/03/2015 12:56
weekend cooking readers’ recipes
DARK CHOCOLATE TARTLETS Serves 4 For the pastry: 75g butter 125g plain flour 25g icing sugar 1 egg yolk 1-2 tbsp cold water 1 egg, beaten For the filling: 125g chocolate, chopped (I use 54.5% Callebaut chocolate chips, depends on your taste) 125ml cream 1 egg, beaten
1 Rub the butter into the flour and icing sugar until it resembles breadcrumbs. 2 Mix in the egg yolk. Add a tablespoon or two of cold water until the pastry comes together. Wrap in cling film and refrigerate for half an hour. 3 Lightly grease four tartlet tins. 4 Remove the pastry from the fridge and divide into four equal parts. 5 Roll out each piece of dough thinly and line the tartlet tins with them. Prick the bases with a fork. 6 Freeze the crusts for 15 minutes (longer will do them no harm, as they can be baked from frozen). 7 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line the pastry cases with parchment paper and fill with baking beans or uncooked rice. Bake for 15 minutes. 8 Remove the paper and beans and brush the pastry cases with some beaten egg. Bake again for three minutes. 9 For the filling, put the chocolate into a bowl. Heat the cream in a small saucepan over a low heat until almost boiling and pour over the chocolate. Stir until smooth. 10 Mix the egg into the chocolate. 11 Pour the chocolate mixture into the pastry cases and bake for another 15 minutes until set. 12 Best served warm (not hot) or cold.
Jane Dodd Clonsilla, Co. Dublin
Per Serving 501kcals, 29.5g fat (18.1g saturated), 49.8g carbs, 23g sugars, 9.4g protein, 1.9g fibre, 0.174g sodium
“My husband is diabetic, so these little tartlets are a perfect occasional treat to make for him rather than making a whole tart or cake that will just go to waste. I sometimes freeze the pastry in the little tins so that I can just cook them from frozen for a quick and easy midweek chocolate hit.”
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Gráinne Ní Aodha, Roundwood, Co. Wicklow
“If you’re like me and you’ve had some pretty disastrous baking moments in the past, you will love this recipe. It has simple instructions and ordinary ingredients which can be tweaked depending on whether you prefer bananas or chocolate! It's perfect with a cup of tea and doesn't make you feel as guilty as other chocolate treats!”
CHOCOLATE CHIP BANANA BREAD Makes 2 loaves 170g butter 300g sugar 2 eggs 20ml milk 3 ripe bananas 250g plain flour 1 tsp bicarbonate of soda 100g chocolate chips (you can add more or less than this, depending on your preference) 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Place the sugar and butter in a large bowl and mix together slowly until smooth. Add the eggs and blend the mixture together. 3 Add the milk and bananas and mash together for about a minute. The batter should look a little lumpy. 4 Add the flour and the bicarbonate of soda and mix again until blended thoroughly. 5 Stir in the chocolate chips. 6 Grease two loaf tins with butter and line with greaseproof paper. Divide the batter between the two. 7 Bake for 45 minutes until brown. To check if it has baked all the way through, insert a knife into the middle of a loaf. If it comes out clean, you’re in business! 8 Let it to cool in the pan for 30-45 minutes, then serve slightly warm. You can wrap one in cling film and tin foil and freeze it for later.
Per Serving 265kcals, 11.3g fat (7g saturated), 39.6g carbs, 24.8g sugars, 3.1g protein, 1.2g fibre, 0.154g sodium
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APRIL 2015
25/03/2015 12:57
weekend cooking readers’ recipes
COOKIES AND CREAM CAKE Serves 8-10 3 large eggs 175g self-raising flour 175g caster sugar 175g butter, softened 1½ level tsp baking powder 40g cocoa powder 4 tbsp boiling water 1 x 154g packet of Oreos, finely crushed For the chocolate ganache icing: 150ml double cream 150g plain chocolate, broken into pieces
Karyn Ryan Navan, Co. Meath
“Who can resist Oreo cookies? When they are put in a cake it makes it doubly delicious! This cake is very easy to bake and has now become my kids’ and hubby’s favourite chocolate cake.”
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For the Oreo cream filling: 250ml double cream 2 tbsp icing sugar 1 tsp vanilla 6-7 Oreos, crushed 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease two 17cm deep sandwich tins
and line with baking paper. 2 Beat together the eggs, flour, caster sugar, butter and baking powder until smooth. 3 Put the cocoa in a separate mixing bowl and gradually stir in the water to make a stiff paste. Add to this the cake batter, then gently stir in half of the crushed Oreos. 4 Turn the mixture into the prepared tins. Bake for 20-25 minutes, or until shrinking away from the sides of the tin and springy to the touch. 5 Leave to cool in the tin, then turn on to a wire rack to cool completely. 6 Melt the cream and chocolate over a pan of hot water over a low heat. Stir until smooth, then set aside to cool and thicken. 7 To make the filling, combine the cream, icing sugar and vanilla in a bowl and whip until thick. Stir through the crushed Oreos. 8 Sandwich the cakes together with the Oreo cream. Top with the chocolate icing and sprinkle crushed Oreo biscuits on top. Per Serving 610kcals, 39.2g fat (19g saturated), 59g carbs, 28.5g sugars, 7.5g protein, 3.7g fibre, 0.246g sodium
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Jen Runge Dublin 3
“This chocolate stout sauce is so easy to make and the Guinness adds a great depth of flavour. Try the sauce drizzled over ice cream or a slice of cake, use for dipping strawberries into or mix it with some milk for a lovely chocolatey drink.�
CHOCOLATE STOUT SAUCE Makes around 240ml 100g sugar 20g cocoa powder 120ml Guinness or other Irish stout Pinch of salt 120g chocolate with 60% cocoa solids, broken into pieces 1 tsp vanilla extract 1 In a small saucepan, whisk together the sugar, cocoa powder and stout and bring to a boil. 2 Reduce the heat to low and simmer for five minutes. Remove from heat and whisk in the chocolate until smooth and completely melted. Stir in the vanilla. 3 Serve immediately or keep, covered, in the fridge for up to two weeks. Simply warm for 10-20 seconds in the microwave for easy pouring. 4 Drizzle on top of ice cream or mix with milk for a chocolate drink. Per Serving 280kcals, 9.6g fat (6.6g saturated), 46g carbs, 40.7g sugars, 3.3g protein, 2.7g fibre, 0.064g sodium
IN THE NEXT ISSUE... We're "pan-ning" for your very best SANDWICH recipes!
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APRIL 2015
25/03/2015 12:59
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Get dinner on the table in no time with these no-fuss meals
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Fix
STYLING & PHOTOGRAPHY ALIDA RYDER
30-MINUTE
APRIL 2015
25/03/2015 13:02
weekend cooking 30-minute meals
Pork with broccoli and apples Serves 4 1 tbsp olive oil 4 thin-cut, boneless pork chops Salt and black pepper 1 tsp cinnamon 1 tsp ground coriander 20g butter ½ an onion, sliced 1 head of broccoli, chopped into florets 1 large apple, thinly sliced 180ml dry apple cider 80ml light cream To serve: Fresh sage, chopped 1 Heat the olive oil in a large pan over a medium-high heat. 2 Season both sides of the pork chops with salt, pepper, cinnamon and coriander. 3 Place the pork chops into the pan and cook for 2-3 minutes on each side until browned. Transfer the chops to a plate and set aside. 4 Melt the butter in the pan over a medium heat. Add the onions and cook for 2-3 minutes until softened. 5 Add the broccoli and apples and cook for five minutes until softened. 6 Add the cider and bubble for 1-2 minutes, scraping any sticky bits off the bottom. Add the cream and stir for one minute. 7 Add the pork chops back into the pan along with any juices they have released. Cook for 6-7 minutes, until the pork is cooked through and the cider sauce has reduced. 8 Garnish with fresh sage and serve. Per Serving 693kcals, 51.6g fat (21g saturated), 22.1g carbs, 13.1g sugar, 37.2g protein, 4.6g fibre, 0.464g sodium
Quick Dijon lamb with pan-fried greens
ting Marina b the lam kes ht ma ig rn e ov t at mois the me der. n te d an
2 leeks, washed and sliced 120ml white wine 120ml chicken stock 1 head of pak choi (green leaves only), sliced into thin ribbons
Serves 4 3 tbsp olive oil 4 tbsp wholegrain Dijon mustard 3 garlic cloves, crushed 1 stalk of lemongrass (tender white inner part only), finely chopped 3cm piece of fresh ginger, peeled and grated 1 tbsp lemon juice 2 sprigs of fresh rosemary ½ tsp black pepper 8 lamb chops www.easyfood.ie
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1 In a medium bowl, stir together two tablespoons of the olive oil with the mustard, garlic, lemongrass, ginger, lemon juice, rosemary and black pepper. Rub half of the marinade onto the lamb chops and set the other half aside. Cover the lamb chops and marinate them in the refrigerator overnight. 2 Heat the remaining tablespoon of oil over a medium-high heat. Sear the chops for five minutes on each side or until browned but medium-rare. Remove to a plate and cover with
foil. Pour off all but one teaspoon of the fat. 3 Reduce the heat to medium. Add the leeks and cook for 3-4 minutes or until soft. Add the white wine and bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan with a wooden spoon. 4 Add the reserved marinade and chicken stock. Turn the heat up to medium-high and bring to a boil. When the liquid has reduced by half, stir in the pak choi leaves. Cook for 2-3 minutes. 5 Divide the leeks and pak choi between serving plates. Top with the lamb chops and serve with the pan sauce spooned over the top. Per Serving 551kcals, 27.8g fat (8g saturated), 13.1g carbs, 13.1g sugar, 57.3g protein, 3.1g fibre, 0.686g sodium
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From our guest editors: “To make this suitable for vegetarians, we would swap the beef for some oyster or shiitake mushrooms cooked in sundried tomato pesto with some baked aubergine.”
Garlic beef and basil linguine Serves 6 450g linguine or tagliatelle 450g lean minced beef 1 large onion, finely chopped 1 tsp turmeric 1½ tsp salt 1 tsp black pepper 200g tube of tomato purée 8 garlic cloves, peeled and chopped 80g Parmesan, grated To serve: Large handful of fresh basil, torn Parmesan, grated
cook the pasta according to instructions. 2 In a bowl, combine the minced beef, onion, turmeric, salt and black pepper. Heat the oil in a large pan over a high heat and cook the beef mixture for 3-4 minutes, stirring. 3 When all the liquid has evaporated from the beef mixture and it starts to brown, stir in the tomato purée. 4 Add the garlic and stir to combine. Cook for another 3-4 minutes. 5 Once the pasta is cooked, drain it well and add to the beef mixture. Add the Parmesan, remove the pan from the heat and stir to combine everything thoroughly. 6 Divide between serving bowls. Top with fresh basil leaves and a little extra Parmesan to serve. Per Serving 399kcals, 8.6g fat (3.8g saturated), 52g carbs, 5.2g sugar, 30g protein, 2.2g fibre, 0.819g sodium
1 Bring a large pot of salted water to the boil and 84 Easy Food
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APRIL 2015
25/03/2015 13:05
weekend cooking 30-minute meals
Spicy tomato-poached fish with olives Serves 4 1 tbsp olive oil 2 shallots, finely chopped 3 garlic cloves, crushed 200ml fish or chicken stock 180ml white wine 2 tbsp capers 1 tsp dried chilli flakes 1 x 400g tin of chopped tomatoes 4 fillets of white fish, such as cod, hake, haddock, coley or pollock 2 large handfuls of spinach leaves 10 black olives, pitted and chopped To serve: Crusty bread 1 Heat the oil in a large nonstick pan over a medium-high heat. 2 Cook the shallots for 2-3 minutes, then add the garlic and cook for one minute. Add the stock, wine, capers, chilli flakes and tinned tomatoes and bring to a boil. 3 Reduce the heat and simmer for 2-3 minutes. Add fish and spinach, then cover and simmer for 5-6 minutes or until the fish flakes easily when tested with a fork. 4 Scatter with olives and serve with crusty bread for dipping. Per Serving 261kcals, 7g fat (1.2g saturated), 8.8g carbs, 3.1g sugar, 34g protein, 2g fibre, 0.497g sodium
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Stacked chicken quesadilla Serves 4 2 tbsp vegetable oil ½ onion, chopped ½ green pepper, deseeded and finely chopped 1 red chilli, deseeded and finely chopped 1 x 400g tin of chopped tomatoes, drained 1 tsp cumin 1 tsp chilli powder 3 x large brown tortillas 150g Cheddar, grated ½ x 400g tin of kidney, pinto or black beans, rinsed and drained 150g cooked chicken, shredded Large handful of coriander leaves, chopped, plus extra to serve To serve: Coriander Sour cream
2 Heat half of the oil in a large ovenproof pan over a medium-high heat and cook the onion, pepper and chilli for 3-4 minutes. Remove from the pan and set aside. 3 In a bowl, combine the tomatoes, cumin and chilli powder. 4 Heat the remaining oil in the pan. Add one of the tortillas and top with one-third of the cheese and half each of the pepper mixture, beans, tomato mixture and chicken. Scatter over some of the coriander. 5 Top with another tortilla and repeat the same toppings. Add with the final tortilla and pile it high with the rest of the cheese and anything other remaining ingredients. 6 Transfer the pan to the oven and bake for 25 minutes. Slice into quarters and serve topped with fresh coriander and some sour cream.
Per Serving 468kcals, 12.4g fat (8g saturated), 55.3g carbs, 4.8g sugar, 35.9g protein, 12.2g fibre, 0.365g sodium
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 86 Easy Food
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APRIL 2015
25/03/2015 13:05
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25/03/2015 13:06
Time forTea
STYLING & PHOTOGRAPHY MAMI AOYAGI
Enjoy afternoon entertaining with these fancy homemade treats
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APRIL 2015
25/03/2015 13:07
weekend cooking afternoon tea
Goat cheese and pesto pastry rolls Makes around 24 2 x 320g sheets of puff pastry, thawed 6 tbsp basil pesto 120g goat cheese, crumbled 10-12 sundried tomatoes in oil, drained and finely chopped 30g pine nuts, lightly toasted in a dry pan and roughly chopped Salt and black pepper 1 Carefully unfold one sheet of puff pastry onto a lightly floured work surface. Roll the pastry lightly with a rolling pin to make it just a little thinner. 2 Spread the pastry with half of the pesto, then sprinkle with half of the goat cheese, sundried tomatoes and pine nuts. Season with a little salt and black pepper. 3 Roll the pastry into the centre from both short ends until they meet in the middle. 4 Repeat steps 1-3 with the second sheet of puff pastry and the remaining ingredients. www.easyfood.ie
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Wrap both of the pastry rolls in cling film and freeze for 30 minutes. 5 Meanwhile, preheat the oven to 200˚C/180˚C fan/gas mark 6. 6 Unwrap the pastry rolls and cut into 2cmthick slices. Place the slices 5cm apart on baking trays lined with parchment paper. Bake for 14-15 minutes until golden brown, then serve warm. Per Serving 181kcals, 13g fat (3.9g saturated), 12.7g carbs, 0g sugars, 3.8g protein, 0.6g fibre, 0.088g sodium
Blueberry scones Makes 8-10 225g self-raising flour, plus extra for rolling Pinch of salt 75g unsalted butter, cubed, at room temperature 60g caster sugar 100g fresh blueberries 1 large egg, beaten 3 tbsp buttermilk
To serve: Thickened cream Jam 1 Preheat the oven to 200°C/180˚C/gas mark 6 and grease a baking tray. 2 Sieve the flour into a large mixing bowl and add a pinch of salt. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. 3 Stir in the sugar and blueberries. Make a well in the centre and add the egg and buttermilk; use a knife to combine the mixture into a soft dough. Add a little more buttermilk if the mixture is a bit dry. 4 On a lightly floured surface, gently roll the dough out to about 2.5cm thick. Use a 6-8cm pastry cutter to cut out 8-10 rounds and transfer to the prepared baking tray. 5 Bake for 20 minutes until golden. Cool slightly on a wire rack before serving with cream and jam. Per Serving 173kcals, 6.9g fat (4.1g saturated), 24.9g carbs, 7.3g sugars, 3.2g protein, 0.8g fibre, 0.071g sodium
Easy Food 89
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ToropllsTciapn also
These ith ped w be top ds and e e s e sesam s mini used a buns! burger
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APRIL 2015
25/03/2015 13:09
weekend cooking afternoon tea
Mini sandwiches Makes 24 For the buns: 7g dried yeast 250ml lukewarm water 400g strong white bread flour, plus extra for dusting ½ tsp salt Oil, for greasing 1 egg, beaten, for brushing 1 Combine the yeast and water in a large bowl and set aside for five minutes until foamy. 2 Add the flour and salt to the yeast mixture and mix it lightly. Turn the dough on to a lightly floured surface and knead for 10 minutes until smooth and elastic. 3 Transfer to a lightly oiled bowl, cover with cling film and set aside for 30-40 minutes until doubled in size. 4 Preheat the oven to 240˚C/220˚C fan/ gas mark 9 and line two baking trays with parchment paper. 5 Turn the dough out onto a lightly floured surface and knock back, pushing excess air out and kneading lightly for 3-4 minutes. 6 Divide into 24 small rounds, roughly the size of golf balls. Using a cupping motion with the palm of your hand, roll each ball on the work surface gently until the ball is tight and firm. 7 Place on the prepared baking trays, leaving space between them. Set aside for 10-15 minutes until doubled in size. 8 Brush with the beaten egg. Pour a little water into an ovenproof dish and place this on the bottom of the oven; this will create steam and ensure the rolls are crusty. Bake the buns for 10-12 minutes until golden, then serve with your chosen fillings. Per Serving 64kcals, 1g fat (0g saturated), 11.6g carbs, 0g sugars, 2.4g protein, 0.6g fibre, 0.053g sodium
x
Top Tip
extra, a little To add ch e f lf o a dip ha ce into li s i tt o bisc te and chocola t. melted e s to allow
Prawn and cucumber Lightly spread the bread rolls with butter. Add a layer of thinly sliced cucumber. Mix some mayonnaise with a little lemon zest, to taste. Top each bun with 2-3 cooked prawns, a dollop of lemon mayonnaise and shredded lettuce.
Chocolate and hazelnut biscotti Makes around 30
Egg mayo
115g dark chocolate, broken into chunks 200g brown sugar 220g plain flour 40g unsweetened cocoa powder 1 tbsp instant coffee powder 1 tsp bicarbonate of soda ¼ tsp salt 3 large eggs 1½ tsp vanilla extract 100g roasted hazelnuts, roughly chopped
Peel and roughly chop some boiled eggs. Mix with chopped spring onions and just enough crème fraîche to combine. Season, then spread over the rolls and top with watercress.
1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. 2 Line a baking tray with parchment paper.
Filling ideas: Roast beef and rocket Mix equal parts of sour cream and mayonnaise with a little horseradish sauce and some seasoning. Spread on the bread rolls and top with thinly sliced roast beef and rocket.
www.easyfood.ie
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Place the chocolate and brown sugar in a food processor and whizz until fine. 3 In a bowl, mix the flour, cocoa powder, coffee powder, bicarbonate of soda and salt. 4 In a separate large bowl, beat the eggs and vanilla with an electric mixer for one minute until combined. Add the chocolate and flour mixtures and beat together until a stiff dough forms, adding the hazelnuts halfway through. 5 Turn the dough out onto a lightly floured work surface and divide it in half. Form each piece of dough into a log roughly 25cm in length and 5cm wide. 6 Transfer these to the prepared baking tray, leaving about 8cm in between. Bake for 35-40 minutes until they are almost firm to the touch. Cool on a wire rack for 15 minutes. 7 Cut the dough into 2cm slices, using a serrated knife. Place the slices cut-side down on the baking tray. Bake for 30 minutes, flipping halfway through. Cool on a wire rack.
Per Serving 99kcals, 2.5g fat (1.6g saturated), 17.6g carbs, 10g sugars, 2.1g protein, 0.8g fibre, 0.08g sodium
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Mini éclairs with coconut cream Makes about 32 For the choux pastry: 240ml water 85g unsalted butter 125g plain flour 4 large eggs, lightly beaten For the coconut cream filling: 2 x 400g tins of coconut milk, refrigerated overnight 150g icing sugar ½ tsp vanilla extract For the chocolate glaze: 120g dark chocolate, chopped 20g butter, softened 1 tsp cocoa powder 15ml coffee liqueur 1 Preheat the oven to 220˚C/200˚C fan/
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gas mark 7 and line two baking trays with parchment paper. 2 Heat the water, butter and salt in a small saucepan over a medium heat until just boiling. Turn the heat to low and gradually add the flour, stirring constantly. Continue stirring for 1-2 minutes, breaking up lumps, until the mixture resembles mashed potatoes and separates from the sides of the pan. 3 Transfer to a large bowl and allow to cool. 4 When cool, add the eggs gradually, mixing until well blended. When ready, the batter should have the consistency of a thick custard. 5 Fill a piping bag with the batter. Onto each baking tray, pipe 16 éclairs. 6 Bake for 10 minutes until puffed and lightly golden. Reduce the heat to 190˚C/170˚C/gas mark 5 and bake for 20-25 minutes longer until golden brown. Remove and place on a wire rack to cool completely. Do not place in the fridge as they may collapse. 7 Scoop only the solids from the tins of the coconut milk and place in a bowl with the icing sugar and vanilla. Beat with an electric mixer
for 2-3 minutes until smooth and creamy. Refrigerate until needed. 8 Use a skewer to puncture two small openings on the bottom of each éclair, spaced 3cm apart. Fill a piping bag with a small round tip with the coconut cream filling. 9 Pipe the filling into the pastries, first through one opening and then the other Wipe away any excess cream. Refrigerate the pastries until you're ready to glaze them. 10 To make the glaze, melt the chocolate in a bowl set over a saucepan of simmering water. Transfer into a bowl and add the butter. Stir until the butter is melted. 11 In a separate bowl, whisk together the cocoa and coffee liqueur. Stir this into the chocolate and butter mixture. Allow to cool until the mixture has thickened and is of spreadable consistency. 12 Brush each éclair with the glaze. Keep in the fridge until ready to serve. Per Serving 122kcals, 8g fat (5.8g saturated), 11.1g carbs, 7.3g sugars, 1.9g protein, 0.6g fibre, 0.052g sodium
APRIL 2015
25/03/2015 13:11
kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
94-103
IN THIS SECTION MAKE IT MINIATURE P94
These adorable mini party foods are perfect for satisfying the little folk in your life
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EASY JUNIORS P99
These no-bake chocolate lemon cheesecake bites make a perfect present
JUNIOR BITES P101
Fun facts, products, recipes and news for the budding young chef!
HEARTHEALTHY TREATS P102
Learn the how and why of baking with oil
Easy Food 93
25/03/2015 16:56
Make it miniature
STYLING & PHOTOGRAPHY MAMI AOYAGI
These adorable mini party foods are perfect for the little folk in your life
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APRIL 2015
25/03/2015 13:33
kids' kitchen party food
MULTI-COLOURED CAKE BITES Makes 10-12 For the cake: 200g sugar 100g butter 2 eggs 2 tsp vanilla extract 190g plain flour 2 tsp baking powder 120ml milk 1-2 tsp red food colouring 1-2 tsp blue food colouring For the buttercream icing: 200g butter, at room temperature 300g icing sugar, sifted 1 tsp vanilla extract 1 tbsp cream 1 tsp yellow food colouring 1 tsp green food colouring 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Grease and line two 20cm round sandwich tins. 2 Cream the sugar and butter together until pale and fluffy. Beat in the eggs, one at a time, until combined. Stir in the vanilla extract. 3 Combine the flour and baking powder and beat this into the butter mixture. Add the milk and stir until smooth. 4 Divide the mixture between two bowls. Stir the red food colouring into one bowl and the blue into the other. 5 Transfer the batter into the two tins and bake for 30-40 minutes until a skewer inserted into their centres comes out clean. Allow the cakes to cool completely before assembling. 6 Beat the butter and icing sugar together until combined, then beat on a high speed for three minutes until fluffy. Beat in the vanilla extract and the cream. 7 Divide the icing between two bowls and add the yellow food colouring to one and the green to the other. Beat until well blended. 8 When the cakes have cooled, use a round pastry cutter to cut out as many circles from the cakes as you can (equal numbers from both colours). Wipe the cutter with kitchen paper between each one to ensure clean cuts. 9 Spread the yellow icing over the blue cakes. Top with the red cakes and decorate with the green icing. Per Serving 417kcals, 21.5g fat (13.3g saturated), 54.8g carbs (41.9g sugars), 3.1g protein, 0g fibre, 0.161g sodium
www.easyfood.ie
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MARSHMALLOW POPCORN BALLS Makes around 12 200g popcorn kernels 2 tbsp vegetable oil 60g sunflower seeds (optional) 50g butter 100g mini marshmallows Sprinkles of choice, to decorate 1 Put the oil in a large pot and add three popcorn kernels. Cover and place over a medium-high heat until the kernels pop. Remove the pot from the heat and take out the three popped kernels. 2 Add the remaining kernels to the oil and
cover. Cook for two minutes, then remove from the heat, leaving the cover on until they have stopped popping. 3 Place the popcorn in a large bowl and stir in the sunflower seeds, if using. 4 Melt the butter in a large pan set over a low heat. Add the marshmallows and stir until melted. Remove from the heat. 5 Pour the melted marshmallows over the popcorn and stir until completely blended. Allow to cool, then form into small balls. 6 Place each popcorn ball in a paper bun case and decorate with sprinkles to serve. Per Serving 167kcals, 9.1g fat (5.2g saturated), 20.4g carbs (4g sugars), 3.4g protein, 2.7g fibre, 0.031g sodium
Easy Food 95
25/03/2015 13:34
MINI TOAD-IN-THE-HOLE Serves 12 24 cocktail sausages Vegetable oil 3 large eggs 150g plain flour 150ml milk Salt and black pepper To serve: Mustard and ketchup
ury e savo ted All thre y adap il s a e re se a U s . e recip eaters -meats in the e g for non a s u rian sa e the vegeta le, leav -the-ho e pizzas n -i d a to f th n out o e of the chicke ke som se and a m d an chee s plain d! toastie . Sorte to a m to
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1 Preheat the oven to 220°C/200˚C fan/gas mark 7. 2 Place two cocktail sausages into each of the 12 wells in a mini muffin tin and pour a little vegetable oil over each pair so that there is a thin layer of oil in the bottom of each well. 3 Place the tray on the top shelf in the hot oven for 20 minutes until the sausages have browned, turning halfway. 4 Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper until very smooth. Transfer the mixture into a jug. 5 Carefully remove the hot tray from the oven and quickly pour the batter over the sausages so that each well is around two-thirds full. 6 Return the tray to the top shelf of the oven to cook for 12-15 minutes, or until the toads are puffed up and golden. Don't open the oven door until they are finished cooking or they will deflate. 7 Allow to cool for five minutes before serving with mustard and ketchup for dipping. Per Serving 170kcals, 11.1g fat (2.9g saturated), 12.3g carbs (0.7g sugars), 4.9g protein, 0.5g fibre, 0.099g sodium
APRIL 2015
25/03/2015 13:35
kids' kitchen party food
TINY TOASTIES Makes 12 4 tbsp tomato relish 1 large or 2 small baguettes, sliced into 24 rounds 12 thin slices of Cheddar, Mozzarella, Gouda, Gruyère or any other melting cheese Cooked ham, shredded Olive oil 1 Spoon a little tomato relish onto each slice of bread and lay some cheese and ham on half of www.easyfood.ie
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the bread slices. Top with the remaining bread. 2 Brush some oil onto the outsides of the mini sandwiches. 3 Heat a grill pan or panini grill to mediumhigh. Arrange as many sandwiches as will fit. Cook for 3-4 minutes per side until the bread is golden and the cheese is melted. 4 Remove to a serving platter and cool for 2-3 minutes before serving.
Per Serving 246kcals, 10.4g fat (2.7g saturated), 25.7g carbs (1.1g sugars), 12.8g protein, 1g fibre, 0.525g sodium
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BITESIZED DEEP-DISH PIZZAS Makes 12 4 x 20cm wholemeal tortillas 240ml tomato passata 100g Mozzarella, grated Cooked chicken, shredded ½ a red pepper, chopped 6 tbsp sweetcorn 1 Preheat the oven to 220°C/200˚C fan/ gas mark 7 and coat a 12-cup muffin tin with nonstick spray, or grease lightly with oil. 2 Use a pastry cutter or a glass to cut three circles out of each tortilla. The diameter of the circles should be a little bigger than that of the 98 Easy Food
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wells in the muffin tin. 3 Fit a tortilla circle into each of the 12 wells in the muffin tin, pressing them in carefully so that there is a dip in the centre. 4 Spoon a tablespoon of tomato passata into each one. Sprinkle with Mozzarella and top with shredded chicken, red pepper and sweetcorn, or any other toppings of choice. 5 Bake for 10-12 minutes or until the cheese is golden and bubbling. Remove to a wire rack and cool for 2-3 minutes before serving.
Per Serving 107kcals, 2.9g fat (1.5g saturated), 13.5g carbs (1.8g sugars), 6.4g protein, 1.2g fibre, 0.177g sodium
APRIL 2015
25/03/2015 13:36
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
MINI LEMON CHEESECAKE CHOCOLATES
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:-)
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These no-bake cheesecake treats make a perfect present for someone special
MINI LEMON CHEESECAKE CHOCOLATES Makes 12
60g cream cheese, at room temperature 1 tbsp sugar ¼ tsp vanilla extract ½ tsp fresh lemon juice ¼ tsp lemon zest, grated 200g dark chocolate (or a mixture of milk and dark), broken into pieces 1 tsp vegetable oil 1 tbsp coarse sea salt Mini paper cups 1 In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and zest until it’s all properly mixed. Scrape the mixture into a resealable plastic bag and seal the top. Put the bag in the fridge. 2 Mix the chocolate and vegetable oil in a microwave-safe bowl. Microwave for 30 seconds, then stir. Keep repeating this until the chocolate is completely melted and smooth. 3 Line a mini muffin tin with mini paper cups. Spoon a teaspoon of melted chocolate into each cup. Tap the muffin tin on the counter so that the chocolate flattens out, then put the tin in the fridge to chill for 20 minutes until the chocolate is firm. 100 Easy Food
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4 Take the muffin tin and the bag of cheesecake mixture out of the fridge. Carefully cut a tiny corner from the bottom of the bag so that you can squeeze out a little of the mixture at a time; this is called a piping bag. 5 Squeeze a small blob of the cheesecake mixture into the centre of each cup. 6 Top each one with more melted chocolate. Sprinkle the tops of each cup with the salt. 7 Put the tin back in the fridge for half an hour until the chocolate has fully hardened.
3
Per Serving 114kcals, 7.1g fat (4.6g saturated), 11.1g carbs, 9.6g sugars, 1.7g protein, 0.6g fibre, 0.496g sodium
1
4
APRIL 2015
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JUNIOR BITES HEALTHY AND DELICIOUS!
How much?
Circle the correct answer.
1
A _____ OF JAM
A. TUB B. JAR C. BOTTLE
Very berry smoothie Serves 2
120g frozen mixed berries 250g plain or vanilla yoghurt 1 banana, sliced 240ml milk
1 Put all of the ingredients in a food processor or blender. 2 Put on the lid and make sure it’s properly closed. 3 Whizz the ingredients together until they make a nice smooth drink. 4 Pour the smoothie into two glasses and add straws.
Per Serving 237kcals, 2.9g fat (1.6g saturated), 43.5g carbs, 17.1g sugars, 11.2g protein, 3.7g fibre, 0.142g sodium
Little bakers THIS “WILD” DINING SET IS IDEAL FOR USE INDOORS OR OUTDOORS, MADE FROM ENVIRONMENTALLYFRIENDLY MATERIALS TO KEEP ANY ANIMAL-LOVER HAPPY DURING MEALTIMES!
THE DOODLEPOT IS A CLEAR GLASS JAR, AND INSIDE IS COTTON APRON WITH A DESIGN TO COLOUR IN USING THE FABRIC CRAYONS INCLUDED. ONCE THE APRON HAS BEEN DECORATED, IT CAN BE IRONED TO SEAL IN THE COLOUR. PERFECT FOR CREATIVE LITTLE CHEFS!
A _____ OF BANANAS A. BAG B. PACKAGE C. BUNCH
4
A _____ OF MILK
A. POT B. GLASS C. CARTON
A. TUB B. JAR C. CARTON
5
6
7
8
A _____ OF BREAD
A. LOAF B. STICK C. BUNCH
A. BOWL B. GLASS C. JAR
DOODLEPOT APRON WWW.IN-SPACES.COM €30/£22
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A _____OF WATER
A _____ OF SOUP
ECO-FRIENDLY LION CUP, PLATE AND BOWL SET WWW.YOURSSUSTAINABLY.COM €24.50/£17.75
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3
2
A _____ OF TEA
A. GLASS B. DISH C. CUP
A _____ OF CHEESE
A. SCOOP B. BLOCK C. BAG
ANSWERS: 1:B, 2:C, 3:B, 4:C, 5:A, 6:C, 7:A, 8:B
FUN FOOD FACT:
Strawberries are the only fruit with their seeds on the outside! Easy Food 101
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HEALTHY TREATS FOR HEALTHY HEARTS yf
20/02/2008
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Jacqueline Cooper from Árdscoil na Tríonóide, Athy explains the how and why of baking with oil
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types of rice
HEART DISEASE IN IRELAND Approximately 10,000 Irish people die each year from cardiovascular disease (CVD), which includes coronary heart disease, stroke and other circulatory diseases. CVD is the most common cause of death in Ireland, accounting for 36% of all fatalities. (Source: Irish Heart Foundation.)
BAKING AND SATURATED FAT We cannot eliminate the use of fat altogether in a bid to keep our hearts healthy. It is necessary to create the desired flavour and texture of a baked dish and to improve its keeping qualities. Even more importantly, our bodies would not function without some “good” fats; for example, polyunsaturated fats have a role to play in building cell membranes.
although new research has begun to suggest that this is not the case.
WHY CHOOSE TO BAKE WITH OILS? Saturated fat per 100g Butter
51g
Margarine
20g
Olive oil
14g
Sunflower oil
11g
Rapeseed oil
7.7g
As you can see, oils have considerably less saturated fat than butter, meaning that those worried about cholesterol levels may be better off substituting
• Long grain rice – these long and slender grains are four to five times as
• White rice – this rice has been completely milled and polished, removing the bran layer. It takes about Oils don’t make for a particularly 15 minutes to cook. Arboriosupply rice – this type of rice is best to well-aerated cake, but they• do use for risotto as it gives a nice creamy moisture. Cakes made usingtexture oil once willcooked. get Chicken rice, lemon almost all their aeration from a with chemical and garlic 4 raising agent. Where oil isServes superior 1tbsp olive oil to butter is in its ability to 4coat flourskinned and cut chicken breasts, into chunks proteins, which reduces gluten formation 1 onion, chopped 3 garlic cloves, chopped and will keep the cake very tender. 420g cooked brown rice 4tbsp lemon juice 750ml hot chicken stock 1 lemon, quartered 1 cup cooked peas salt and pepper freshly chopped parsley, to garnish
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1
Junior C
Rice
long as they are wide. The perfect butter for oil in some recipes. choice for side dishes, main dishes or Furthermore, cold-pressed oils have salad recipes. • Short grain rice – these almost round no trans fats and also offer the shapedadded grains tend to cling together when cooked. Great for stir-fry recipes benefits of omega 3s, 6s andand9s as cold puddings. • Brown rice – when cooked, it has a pressing maintains nutritional benefits. slightly chewy texture and a nut-like flavour. Brown rice is a natural source Eating foods rich in omega-3of bran. fatty It takesacids longer to cook than white rice. can help reduce the risk of• chronic Parboiled rice – unmilled rice is soaked, steamed and dried before milling to diseases such as heart disease, stroke make parboiled rice. Somewhat firmer in texture, it separates easily when and cancer. cooked.
SOME CAVEATS WHEN SWAPPING OIL FOR BUTTER/MARGARINE IN A RECIPE: For years the staples of the home baker were hard fats such as margarine or butter. Margarines are predominantly made from plant oils, which are liquid at room temperature and contain moderate levels of saturated fats. Many bakers prefer the flavour of butter and like that it is a more natural product. However, butter is very high in saturated fat. One school of thought maintains that this type of fat raises “bad” cholesterol,
Page 1
Equipment: Tablespoon, sharp knife, chopping board, measuring jug, cup, weighing scales, large frying
Oil cannot be used for the creaming method to make cakes, as oil cannot be beaten to incorporate air and the resulting cake will be denser and26 flatter. Easy Food 2 Oil is not suitable for the “rubbing-in” method, which is used to make scones and crumbles. 3 Oil is not suitable for making pastry; it is impossible to achieve the layering in the dough necessary for light and crumbly pastries. 4 Some oils (such as olive oil) have a strong flavour/taste and may affect the flavour of the finished dish. From personal experience I find that rapeseed oil or sunflower oil work the best when baking, in terms of flavour.
pan, deep ovenpr wooden spoon.
1 Preheat the oven Heat the oil in a larg high heat. Put the c and cook for four m until lightly browne from the pan and s 2 Cook the onion a three to four minut onion, garlic, chicke juice, chicken stock into a deep ovenpro the oven for 20 min 3 Remove the dish the cooked peas, s fresh parsley.
Questions: 1 Name four differe 2 Why is salt some cooking rice? Fat 6g Protein 31g
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Carbs Sodium
kids’ kitchen home economics
A GENERAL RULE FOR HOW TO SUBSTITUTE OIL FOR BUTTER OR MARGARINE: Butter is 80% fat and oil is 100% fat, meaning that they are not directly interchangeable. Divide the amount of butter or margarine by three, then multiply that number by two to get the correct amount of oil.
FOR EXAMPLE: 100g of butter/margarine divided by three = 33g. 33g multiplied by two = 66g of oil will be needed This formula is approximate only; individual recipes will require a small amount of tweaking until a personal preference is worked out.
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HEART-HEALTHY BANANA BREAD Serves 8
225g self-raising flour 1 tsp mixed spice 75g caster sugar 1 egg, beaten 80ml rapeseed or sunflower oil 2-3 drops of vanilla extract 3 large or 4 medium ripe bananas, mashed
large bowl. Stir in the sugar. 4 Mix in the beaten egg, oil and vanilla. Be careful not to over-stir, as this can make the bread tough. 5 Fold in the mashed bananas and nuts until just incorporated. 6 Spoon into the lined tin and bake for 10 minutes. Reduce the oven temperature to 170˚C/150˚C fan/gas mark 3 and bake for a further 40 minutes. 7 The loaf is cooked when it is golden brown and springs back when pressed. 8 Cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
65g walnuts, chopped 1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line a loaf tin with a sheet of parchment paper. 3 Sieve the flour and mixed spice into a
Per Serving 326kcals, 15.3g fat (1.5g saturated), 43.4g carbs, 15.9g sugars, 6.1g protein, 2.6g fibre, 0.015g sodium
x Easy Food 103
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Could you taste the difference? Koko Dairy Free Original tastes remarkably similar to semi-skimmed cow’s milk, yet it’s totally free of dairy, soya, and animal fats. Made from freshly pressed coconut milk its 2% fat content provides medium chain fatty acids (MCFAs) that are more easily digested than saturated animal fats. Fortied with calcium and vitamins, it not only looks like ordinary milk, but you can use it in just the same way. In tea, coffee, with cereals and in cooking. The light, fresh taste won’t dominate the foods you make, so you’ll nd you can use it as a direct replacement. Koko Dairy Free – a no sacrifice alternative to cow’s milk.
CUK-M-123
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www.kokodairyfree.com
NOVEMBER 2012
25/03/2015 13:43
make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
IN THIS SECTION MEAT-FREE MARVELS P106
106-119
Whether you're a strict vegetarian or just want to try a meatless meal, we've got just the recipe for you!
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MEAT-FREE
marvels
STYLING & PHOTOGRAPHY BARTOSZ LUCSAK
Whether you're a strict vegetarian or just want to try a meatless meal, we have just the recipe for you!
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For the healthconscious
APRIL 2015
25/03/2015 16:11
make it healthy meatless meals From our guest editors: “This is a super quick meal that would be great for all the family, and a winner with the kids.”
Pizza gets a makeover Serves 2 For the base: 170g quinoa, uncooked 2 tbsp olive oil 1 tbsp balsamic vinegar 2 tsp mixed herbs 60-100ml water, as needed
Top Titpto use
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For the toppings: 1 tbsp pesto 2-3 tomatoes of varying colours, sliced 6 sun-dried tomatoes, chopped 1 tub of Ricotta 1 large handful of rocket or watercress Small handful of fresh basil leaves, torn To serve: Crisp salad 1 Place the quinoa in a large bowl, cover with at least 4-5cm of water and soak overnight. 2 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Grease a 20cm non-stick cake tin with olive oil and place in the oven to heat up. 3 Drain the quinoa thoroughly, then place in a food processor or blender with the balsamic vinegar, herbs and 60ml of water. Blend for a few minutes until smooth and resembling pancake batter, adding more water as necessary. 4 Remove the cake tin from the oven and pour in the quinoa dough, smoothing it out with a spatula. Bake for 20 minutes, then carefully flip it over and bake for another 10 minutes or until golden brown and crispy. 5 Remove the base and spread with pesto. Top with sliced fresh tomatoes and chopped sundried tomatoes. Dollop the pizza with spoonfuls of Ricotta and scatter with fresh rocket (or watercress) and some basil. Serve with a salad.
althFor the he us conscio
Serves 4
1 tbsp sesame oil 2 tbsp Thai fish sauce (nam pla) 1 tsp turmeric Juice and zest of 2 limes 2 tbsp rapeseed oil 500ml vegetable stock 1 x 400ml tin of coconut milk 1 medium aubergine, chopped into bite-sized pieces 200g mangetout 200g rice noodles
2-3 small red chilli peppers, chopped 3 garlic cloves 1 large bunch of fresh coriander, chopped Thumb-sized piece of fresh ginger, peeled and chopped
1 Place the chillies, garlic, coriander and ginger in a food processor and blitz with the sesame oil, fish sauce, turmeric, lime juice and zest. 2 Heat a pot or wok over a medium heat and pour in the rapeseed oil.
Per Serving 600kcals, 25.2g fat (4.4g saturated), 78.2g carbs, 15.2g sugars, 20.3g protein, 13.1g fibre, 0.109g sodium
Aubergine laksa
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3 Add the spice paste from the processor and cook for one minute, stirring so it doesn’t burn. 4 Add the stock and coconut milk and bring to a boil. Add the aubergine, then reduce the heat to a simmer and allow to cook for 15 minutes, adding the mangetout for the final 3-4 minutes. 5 Meanwhile, bring a pot of salted water to the boil and cook the noodles for 2-3 minutes, then drain and rinse. 6 Divide the noodles between serving bowls and ladle the aubergine laksa over them. Garnish with fresh coriander and serve with extra chopped chillies and lime wedges, if desired. Per Serving 465kcals, 35.5g fat (22.5g saturated), 34.5g carbs, 10.6g sugars, 7.4g protein, 8.8g fibre, 1.128g sodium
x Easy Food 107
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From our guest editors: “This recipe sounds like a belly hug!”
For the healthconscious
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APRIL 2015
25/03/2015 16:15
make it healthy meatless meals
Moroccan harira soup Serves 4 1 tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 2cm piece of fresh ginger, peeled and grated 1 x 400g tin of chopped tomatoes 3 tbsp tomato purée Handful of fresh coriander, chopped Handful of fresh parsley, chopped 1 tsp cumin ½ tsp turmeric 100g lentils 1 x 400g tin of chickpeas, drained and rinsed 700ml vegetable stock 150g kale, thick stems removed and leaves roughly chopped Salt and black pepper 2 eggs, beaten Juice of 1 lemon To serve: Plain natural yoghurt Fresh coriander Wholemeal flatbreads or pittas 1 Heat the olive oil in a pan over a medium heat and cook the onion for 4-5 minutes. Add the garlic and ginger and cook for one minute. 2 Add the tomatoes, tomato purée, coriander, parsley, cumin, turmeric, lentils and chickpeas. 3 Add the stock and stir everything together. Reduce the heat to medium-low, cover the pot with a lid and simmer for 45-50 minutes. 4 Add the kale, increase the heat to mediumhigh and cover again, stirring every few minutes until the kale is cooked. Uncover the pot and simmer for 15-20 minutes. Season to taste. 5 Mix the eggs with the lemon juice. Pour this slowly and steadily into the soup while stirring constantly, to thicken. 6 Ladle the harira into big bowls and top with a dollop of natural yoghurt and some chopped coriander. Serve with wholemeal flatbreads or pittas for dipping.
Per Serving 411kcals, 10.4g fat (2g saturated), 60.4g carbs, 12.6g sugars, 23g protein, 19.4g fibre, 0.653g sodium
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5 REASONS TO EAT LESS MEAT
From our guest editors
1 Vegetables and wholefoods have significantly more vitamins and minerals than meat. 2 There are nearly no antioxidants in meat but fruit, vegetables and wholefoods are packed with antioxidants slowing down the aging process and building our immune system. 3 Meat has lots of saturated fat and cholesterol, whereas plants don’t! 4 Fibre is only found in plants (fruit, vegetables and wholefoods) and there is none in meat. 5 Meat is much higher in fat and calories, while plants are naturally low in both, making it easier to keep off the extra pounds!
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roll each bread ball between your hands to coat. Place on a baking tray and bake for 20 minutes until brown and firm, turning every five minutes. 9 Add the “meatballs” to the sauce and serve with spaghetti and a crisp salad. Per Serving 477kcals, 24.7g fat (8.5g saturated), 38.7g carbs, 9.8g sugars, 26.1g protein, 5.7 g fibre, 0.997g sodium
Cauliflower Buffalo “wings” with blue cheese dip Serves 4-6 For the blue cheese dip: 120ml sour cream 60g blue cheese, crumbled 4 tbsp mayonnaise 1 garlic clove, crushed 1 tbsp milk Juice of ½ a lemon Salt and black pepper
For the r meat love
Meatless meatballs Serves 4-6 For the sauce: 4 tbsp extra-virgin olive oil, plus extra 1 onion, chopped 4 garlic cloves, thinly sliced 1 tbsp dried thyme 1 carrot, grated 2 x 400g tins of chopped tomatoes Pinch of sugar Salt and black pepper For the “meatballs”: 10 slices of stale wholegrain bread, crusts removed and cut into thick slices 270ml milk 2 large eggs 40g Parmesan, grated 2 tbsp parsley Small bunch of fresh basil, chopped 1 garlic clove, crushed Salt and black pepper 1 x 250g ball of fresh Mozzarella Extra-virgin olive oil 110 Easy Food
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To serve: Spaghetti Side salad 1 In a large pan, heat the oil over a medium heat. Add the onion and garlic and cook for 8-10 minutes until soft and golden. 2 Add the thyme and carrot and cook for five minutes. Add the tomatoes and sugar. 3 Bring to a boil, stirring, then season. Lower the heat and simmer for 30 minutes until thickened. 4 For the meatballs, place the bread slices and milk in a large bowl and allow to sit for a few minutes until the bread is soaked through. Use your hands to squeeze the milk out of the bread, then tear it into smaller pieces and pulse into crumbs in a food processor. 5 Place the crumbs in a bowl and mix with the eggs, Parmesan, herbs, garlic, salt and pepper. 6 Form the mixture into balls about 5cm in diameter, stuffing a cube of Mozzarella into the centre of each one. Set aside on a wire rack to dry out for about 20 minutes. 7 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Rub some olive oil in your hands and lightly
For the cauliflower wings: 70g plain flour ½ tsp paprika ½ tsp garlic powder Pinch of salt 1 head of cauliflower, chopped into bite-sized florets 60g butter 60ml Frank's Red Hot Buffalo Wing Sauce To serve: Celery sticks 1 First, make the blue cheese dip. Whizz all the dip ingredients together in a food processor until combined but still chunky. Cover and refrigerate until ready to serve. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. 3 In a bowl, combine the flour, paprika, garlic powder and salt. Toss the cauliflower florets in the flour mixture and shake to remove any excess, then place on the prepared baking tray. 4 Bake for about 15 minutes. Use a spatula to flip the florets over and bake for another 5-10 minutes, or until browned. 5 Heat the butter and Frank's sauce together in a small pan over a low heat. Toss the cauliflower “wings” in the hot sauce mixture and serve hot with the blue cheese dip and celery sticks. Per Serving 240kcals, 17.9g fat (9.7g saturated), 15.8g carbs, 2g sugars, 5.1g protein, 1.5g fibre, 0.617g sodium
APRIL 2015
25/03/2015 16:20
make it healthy meatless meals
For the r meat love
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For the r meat love
“I was surprised and nervous when I read the ingredients list and saw quinoa instead of minced beef. It isn’t something any of us had tried before, but we were pleasantly surprised. I found the recipe quite easy to do and the quinoa was very quick to cook. We really enjoyed the dish and thought it was great for sharing as the recipe would be easily adjusted for larger numbers. The dish had a kick to it that didn’t suit our fussy eater, but the chilli heat could be toned down if necessary.”– Valerie Hickey
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APRIL 2015
25/03/2015 16:21
make it healthy meatless meals
Quinoa chilli nachos Serves 6 170g quinoa 1 tbsp olive oil 3 garlic cloves, crushed 1 onion, chopped 2 red chillies, deseeded and chopped 2 x 400g tins of chopped tomatoes 2 tbsp tomato purée 1½ tbsp chilli powder, or more to taste 2 tsp ground cumin 1½ tsp smoked paprika ½ tsp cayenne pepper Vegetable stock Salt and black pepper, to taste 1 x 400g tin of kidney beans, drained and rinsed 1 x 400g tin of mixed beans, drained and rinsed 1 x 198g tin of sweetcorn, drained 3 tbsp fresh coriander, chopped Juice of 1 lime 1 x 200g bag of tortilla chips 150g Cheddar, grated Toppings: Salsa Sour cream Jalapeños Avocado, sliced 1 In a large saucepan of salted water, cook the quinoa according to package instructions, then set aside. 2 Heat the olive oil in a large pot over medium high heat. Add the garlic, onion and chilli and cook, stirring frequently, for 3-4 minutes or until the onions have become translucent. 3 Stir in the quinoa, tinned tomatoes, tomato purée, chilli powder, cumin, paprika, cayenne pepper and just enough stock to cover most of the ingredients. Season to taste. 4 Reduce the heat to low and simmer, covered, for about 45 minutes. 5 Stir in the beans, corn, coriander and lime juice. Simmer for another 10 minutes. 6 Arrange the chips on a large platter and top with generous ladlefuls of chilli and Cheddar. 7 Scatter over your choice of salsa, sour cream, jalapeños and sliced avocado. Per Serving 624kcals, 9.6g fat (2g saturated), 104.1g carbs, 9g sugars, 34.6g protein, 21.8g fibre, 0.301g sodium
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For the n pescataria
Ginger and hoisin salmon burgers Serves 4 450g skinless salmon fillets, cooked and flaked with a fork 1 tbsp fresh coriander, chopped 1 tbsp hoisin sauce 1 garlic clove, crushed 35g breadcrumbs 3cm piece of fresh ginger, peeled and grated Salt and black pepper For the ginger aioli: 4 tbsp light mayonnaise 1 tsp lemon juice 2 tsp reduced-sodium soy sauce To serve: 4 wholemeal baps Mixed greens
1 ripe tomato, sliced Sweet potato wedges 1 Preheat the grill to a medium-high heat. 2 Place the salmon in a medium bowl and add the coriander, hoisin sauce, garlic, panko breadcrumbs and half of the ginger. Season the mixture and combine well. 3 Form the salmon mixture into four patties. Grill for around five minutes on each side until lightly golden and cooked throughout. 4 Meanwhile, make the ginger aioli by whisking together the mayonnaise, lemon juice, soy sauce and remaining ginger. 5 To serve, spread each bun with a little ginger aioli and add a salmon burger to each. Top with mixed greens and tomato slices and serve with sweet potato wedges. Per Serving 411kcals, 15.8g fat (2.3g saturated), 38g carbs, 2.6g sugars, 28.8g protein, 3.7g fibre, 0.335g sodium
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For the n pescataria
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APRIL 2015
25/03/2015 16:24
make it healthy eatingmeals local make it healthy meatless
Top Tiyp, the
orr Don’t w ake won’t m s ie v ancho ey fishy! Th this taste an extra just add flavour savoury boost.
Spicy prawn puttanesca Serves 4 350g linguine or tagliatelle 2 tbsp olive oil 1 x 50g tin of anchovy fillets in olive oil 1 onion, chopped 2 green chillies, finely sliced 1 red pepper, deseeded and chopped ¼ tsp dried chilli flakes, or to taste 5 garlic cloves, crushed 350g raw prawns, peeled and deveined 250g cherry tomatoes 150g black olives, drained and pitted 2 tbsp capers Salt and black pepper 60g Parmesan, grated To serve: Olive oil Garlic bread 1 Bring a large pan of salted water to the boil and cook the pasta according to the package instructions. Drain, reserving around 250ml of the pasta water. 2 Heat the olive oil in a large pan, then add the anchovies with their oil. Once the anchovies melt, add the onion, chillies, red pepper, chilli flakes and garlic and cook for one minute. 3 Add the prawns and tomatoes. Use the back of a wooden spoon to crush the tomatoes against the sides of the pan as they cook so that they release their juices. 4 Add the pasta water, olives and capers. Season to taste. Add the pasta and toss through the sauce to coat. Add the Parmesan and toss well. 5 Divide between serving bowls, drizzle with a little extra olive oil, if desired, and serve immediately with garlic bread.
Per Serving 576kcals, 19.2g fat (4.7g saturated), 61.3g carbs, 4.6g sugars, 40.1g protein, 3.4g fibre, 1.323g sodium
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For kids
Pink pasta Serves 4-6 4 medium beetroots, scrubbed Iced water 300g spaghetti Small bunch of fresh basil, chopped Juice of ½ a lemon 80g cashews, almonds or pine nuts 60g Parmesan, grated, plus extra to serve 4 tbsp olive oil To serve: Olive oil Parmesan, grated 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lay out a large piece of tin foil and place the beetroots on top. Drizzle them with olive oil, wrap them in the foil and roast for one hour until
soft enough to slide a fork in easily. Remove from the oven. 2 Fill a bowl with iced water and, one by one, place the beetroots in the water for a few seconds. When removed, their skins will slip off easily. Skin all four in this way and set aside. 3 Bring a large pot of water to boil and cook the pasta according to the package instructions. 4 Place the peeled beetroots in a food processor with the basil, lemon juice, nuts, Parmesan and olive oil. Blend for 3-4 minutes until smooth. Season to taste. 5 Place the beetroot pesto in a large pot over a medium-high heat. Add the pasta and toss everything together until well coated and hot throughout. Serve with a drizzle of olive oil and some extra Parmesan sprinkled on top. Per Serving 364kcals, 19.9g fat (4.9g saturated), 35.6g carbs, 3.3g sugars, 13.1g protein, 1.1g fibre, 0.18g sodium
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For kids
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25/03/2015 16:26
make it healthy meatless meals
Corn and courgette fritters Makes around 16 1 medium courgette, grated 325g tin of sweetcorn, drained 1 carrot, grated 2 shallots, finely sliced 1 garlic clove, crushed 100g Feta, crumbled 1 egg, lightly beaten 80ml milk 125g self-raising flour, sifted ½ tsp ground cumin Salt and black pepper Rapeseed oil, for frying To serve: Chopped avocado Chopped tomatoes Squeeze of lime juice 1 Put the grated courgette in a colander set over a bowl. Use clean hands to squeeze out as much moisture as possible. 2 In a bowl, whisk together the courgette, corn, carrot, shallots, garlic, Feta, egg and milk. Gradually stir in the flour and cumin. Season with salt and pepper. 3 Heat a little oil in a non-stick pan over a medium heat. Use a tablespoon to place heaped spoonfuls of the mixture in the pan. Cook in batches for a few minutes on each side until golden and cooked through. Drain on kitchen paper, cover and keep warm while you cook the remaining fritters. 4 Serve topped with avocado, tomatoes and lime juice. For fish-eaters, try them with smoked salmon, crème fraîche and salad.
Per Serving 106kcals, 5.5g fat (1.4g saturated), 11.5g carbs, 1.6g sugars, 3g protein, 0.9g fibre, 0.092g sodium
t editors From our gues
Top Tiapsily be
an e These c ndly eliac-frie o made c ting tu ti ly subs by simp -free n te r for glu the flou r. u o fl ing self-rais
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TIPS FOR COOKING MEAT-FREE MEALS FOR KIDS 1 Keep it simple: soups work really well, particularly blended soups. 2 Kids take your lead, so you need to eat the healthy stuff too! 3 Smoothies are a great way of sneaking vegetables into them! 4 If you have a juicer, get into the habit of making fresh vegetable juice in the mornings. It’s one of the best ways to build their immune system. 5 Our kids are young and like vegetables that they can pick up and eat with their hands, such as green beans, tenderstem broccoli or chunks of sweet potato.
Easy Food 117
25/03/2015 16:30
Vegan chilli chocolate ice cream Serves 4-6 4 medium fully-ripened bananas, peeled, sliced and frozen 1 small green chilli 20g cocoa powder 1 tsp vanilla extract Pinch of sea salt 1 Remove the bananas from the freezer and let stand for ten minutes to soften slightly. 2 Meanwhile, place a griddle pan over a mediumhigh heat and cook the chilli for 7-8 minutes until grill marks form. Discard the stem and the seeds and cut the chilli into 3-4 pieces. 3 Place the chilli, bananas, cocoa powder, vanilla extract and sea salt in a food processor and pulse until the bananas are finely chopped and the mixture resembles soft ice cream. 4 Enjoy immediately, or freeze until firmer. Per Serving 83kcals, 0.7g fat (0g saturated), 20.2g carbs, 10g sugars, 1.5g protein, 3.1g fibre, 0.042g sodium
x
Vegan-friendly t editors From our gues
Hearty falafel salad Serves 4 3 small whole-wheat pitta breads 1 tbsp extra virgin olive oil, plus extra for brushing Juice of 2 lemons 3 tbsp tahini ½ tsp ground cumin ½ tsp ground coriander Pinch of cayenne pepper Salt and black pepper 1 x 400g tin of chickpeas, rinsed and drained 12 cherry tomatoes, halved 1 large cucumber, chopped 3 spring onions, chopped Handful of fresh mint leaves, chopped Handful of fresh coriander leaves, chopped 118 Easy Food
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Lightly brush each pitta bread with oil, then cut each into 4-5 wedges. Arrange these in a single layer on a rimmed baking tray, season with salt and pepper and bake for 8-9 minutes, or until crisped and golden brown. 3 Meanwhile, in a large bowl, combine the oil, lemon juice, tahini, oil, cumin, coriander, cayenne, salt and pepper. Whisk to combine. 4 Add the chickpeas, tomatoes, cucumber, spring onions and herbs and gently toss everything to combine. 5 Serve with the pitta chips. Per Serving 511kcals, 16.2g fat (2.1g saturated), 76.4g carbs, 18.7g sugars, 21.4g protein, 18.2g fibre, 0.207g sodium
10 STORECUPBOARD STAPLES FOR THE EVERYDAY VEGETARIAN Tinned beans and tinned tomatoes Tamari or soy sauce Honey Oats Seeds (pumpkin, sunflower, sesame, chia and flax) 6 Grains (brown rice [short grain/basmati], quinoa and wholemeal couscous) 7 Spices (ground cumin, ground coriander, turmeric, curry, paprika, smoked paprika and hot chilli) 8 Red lentils, brown lentils, chickpeas and butterbeans 9 Onions and garlic 10 Limes and lemons 1 2 3 4 5
APRIL 2015
25/03/2015 16:32
make it healthy meatless meals
Vegan -frien dly
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Easy Food 119
25/03/2015 16:32
THE BERRY BEST TASTE
SWEET IRISH
STRAWBERRIES www.keelings.com EF102_120_Keelings_AD.indd 120
25/03/2015 13:44
the
INSIDE TRACK All the tips, tricks and know-how you need to develop your cooking skills and become an expert in the kitchen
✳ Kitchen know-how ✳ Fun Facts ✳ Step-by-step recipes ✳ Cooking skills EF102_121-130_The_Inside_Track.indd 121
25/03/2015 16:36
kitchen KNOW-HOW
GET TO KNOW YOUR… TABLE MANNERS Impress your hosts wherever you go with these handy hints
FRANCE
Keep bread on the table, rather than on a plate. Tear pieces off to place them in your mouth instead of biting directly into it.
RUSSIA
EGYPT
It’s never acceptable to refill your own glass; wait for someone else to refill it, and you should refill your neighbour’s whenever it’s less than half full.
Keep your hands above the table and never refuse a vodka (asking for a mixer is just as rude!)
SOUTH AMERICA
Pay respect to Pachamama, the Andean harvest and fertility goddess, by spilling a few drops of your drink on the ground and saying, "Para la Pachamama." This ritual is called “ch’alla.”
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TURKEY
PORTUGAL
Don’t ask for salt and pepper, as it’s considered an offence to the chef's seasoning skills.
Burping after a meal shows appreciation for the food.
THAILAND
KOREA
Don’t begin eating or leave the table before the oldest male has done so.
Always leave a few bites of food on your plate; a completely clear plate suggests to your hosts that you haven’t had enough to eat.
APRIL 2015
25/03/2015 16:37
THE INSIDE TRACK
EAT MORE… AVOCADO 100G CONTAINS:
26%
HEART-HEALTHY MONOUNSATURATED FATS
MORE POTASSIUM THAN BANANAS
OF THE RDA OF VITAMIN K
100G CONTAINS:
27%
OF THE RDA OF FIBRE
100G CONTAINS:
17% OF THE RDA
OF VITAMIN C
LOADED WITH ANTIOXIDANTS LOWERS LEVELS OF BAD CHOLESTEROL, RAISES LEVELS OF GOOD CHOLESTEROL AVOCADO RIPENESS CHART
FIRM
BREAKING
RIPE
OVERRIPE
FREEZE THESE! Dairy products you didn’t know you could pop in the freezer.
BUTTERMILK
MILK
CHEESE
Pour buttermilk into sealable bags in the volume you use it in most often, e.g. 400ml for your favourite brown bread recipe. Label them and lay them out flat on a baking tray to freeze. When they’re frozen, the flat packs are easy to store. Just defrost in the fridge overnight before using!
Use an airtight container and be sure to leave a couple of inches at the top as the milk will expand when frozen. Thaw the milk in the fridge and use it within 2-3 days.
Once it’s been frozen, cheese won’t be any good on a cheeseboard, but is still perfect for adding into sauces, soups, chillies or pasta dishes. Freeze it in blocks or pre-grated in sealable plastic bags.
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BUTTER
YOGHURT
Are you a smoothie Butter lasts for ages in enthusiast? You can freeze the fridge anyway, but yoghurt in ice cubes. if you find yourself with loads, then freeze it in its Once frozen, transfer the cubes to sealable bags original packaging. This to store in also works for flavoured the freezer. butters (try adding Simply add garlic, chilli, blue a cube or cheese, red wine, two to your herbs or spices); just morning wrap them tightly in smoothie. cling film.
Easy Food 123
27/03/2015 12:03
TOO HOT? TOO SPICY? HAVE YOU GONE A LITTLE OVERBOARD ON THE HEAT? IF YOUR DINNER TURNS OUT TOO SPICY, DON’T DESPAIR: JUST ADD ONE OF OUR QUICK FIXES.
DAIRY
STOCK
Dollop in some milk (or coconut milk for a dairy-free option), or serve the dish topped with sour cream, grated cheese or yoghurt.
Splash in an extra ladleful of chicken or vegetable stock to soups, stews, sauces or anything else that can stand to be thinned out a little.
FUN FOOD FACT:
Goat’s milk is used more widely around the world than cow’s milk.
ACID Try a little vinegar (red wine, white wine, cider or balsamic), or a good squeeze of lemon or lime juice.
FUN FOOD FACT:
Chewing gum while chopping onions can help to keep you from crying!
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NUT BUTTERS Peanut butter, almond butter or tahini can all help to diffuse the heat a little.
SUGAR
TINNED GOODS
A little teaspoon of sweetness can go a long way: try some honey or sugar. This works well in conjunction with adding acidic ingredients.
Throw in an extra tin of tomatoes or beans to chillies, soups, casseroles or stews.
ADD… AVOCADO Spicy Mexican foods in particular will benefit from being served with slices of cooling avocado. APRIL 2015
25/03/2015 16:42
FROM THE BUTCHER'S BLOCK
PALEO 101
A bit confused by the Paleo Diet? Here are the basics of what’s allowed.
DAVE LANG ANSWERS OUR QUESTIONS ABOUT LAMB
Why is lamb always so popular at this time of year? The lambs are born in winter and are at their most tender at this time of year. It is a tradition in Ireland and the UK to have lamb on Easter Sunday, and your local Craft Butcher will take orders ahead of time so everyone has the cut they want. How old does the animal have to be before it is no longer classified as lamb? A lamb is an animal under 12 months old. After this it is known as a “hogget”, and after 24 months it is called “mutton.” I’ve heard people say that Irish lamb is the best in the world. What makes it so good? In some countries, lambs are kept in feed-lots and don’t get fresh grass to eat. Here we have fantastic, almost year-round grasses, giving us the best quality meat in the world. Lambs from mountain areas or that feed on salt marshes have their own unique flavours. Aside from mint, but what other flavours work well with lamb? Herbs include basil, bay, coriander, parsley, rosemary and thyme. Spices that complement lamb include allspice, curry powder, garlic, mustard, ginger, and lemon pepper. When you cook lamb and are making a gravy using the juices from the roasting tin, add a half teaspoon of redcurrant jelly into the mix to give a lovely sweetness to the sauce.
YES ✔
Fruits ■ Vegetables ■ Meat ■ Seafood ■ Eggs ■ Animal fats, including butter ■ Sweet potatoes ■ Nuts ■ Seeds Avocado oil ■ Coconut oil Olive oil ■ Honey maple syrup
What’s the best way to cook lamb chops? For loin, leg and rack chops, pan-fry or grill them. For a full rack of lamb, roast in the oven for 25 minutes and then cut into chops. To get the best flavour from lamb, it is better not to cook it well done. I don’t know anyone who buys mutton any more. Is lamb much better quality? Mutton is hard to find these days; many customers stopped buying it due to its stronger flavour, although there is a movement among some chefs to bring it back. Lamb is generally more tender, but mutton can be excellent when cooked slowly in curries or Irish stew. What are the best cheap cuts of lamb? In my opinion, the lamb shoulder is the best cut you can buy. It is sweeter than the leg and always cheaper, and if you have never tried it you are in for a treat. Lamb gigot chops are cheaper than loin and still have a great flavour. Breast of lamb is quite cheap and is very plentiful when in season.
NO X
Dairy, unless it’s butter ■ Grains ■ Corn White potatoes ■ Legumes ■ Alcohol ■ Refined sugar Processed foods www.easyfood.ie
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What cut would you recommend for a special occasion? A beautiful leg of lamb is always special, but sometimes you need a centrepiece. Two racks of lamb facing each other is called a “guard of honour” and if they are connected end to end, are called a “crown of lamb”. These look really well on the dinner table if you want to impress.
@CraftButcher Associated Craft Butchers of Ireland Easy Food 125
25/03/2015 16:42
FROM OUR KITCHEN to yours Handy advice from Caroline Gray, deputy editor
A
ny time you read a recipe, you’re likely to encounter specific terms instructing you on how to cut a particular ingredient. Vegetables may often be “diced” or “chopped”, whereas herbs and garlic may need to be “minced.” What’s the difference between these terms, and will it really matter to a recipe if you mince something that is supposed to be chopped?
JULIENNE This is sometimes referred to as the matchstick cut. This is where the food is cut into long, even-sized strips or cubes. You may see this used for recipes like spring rolls where the vegetables need to be thinly cut and elongated.
MINCE Mince means a very fine chop – about as small as you can get it. Pungent foods like garlic and chilli are typically minced, so that the flavour isn’t overwhelming. 126 Easy Food
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Chop, dice or mince? Basically, these terms refer to the size of the food when you’re finished chopping. "Chop" usually refers to the largest cut, "dice" is medium and "mince" means the smallest size. Mincing and dicing also typically mean that the food should be a uniform size when cut, whereas chopped food can be less precise.
So why does this matter? The size of ingredients in a recipe has been taken into account when cooking times are calculated, so if you add an onion that has been very finely diced or minced when it was meant to be roughly chopped, you will find that it will cooks much faster, affecting the overall taste and texture of the dish. On the other hand, if you do want to change the way ingredients are chopped and feel confident in altering the cooking instructions, then it can be a great way to experiment in the kitchen and create a dish that is your own. Whenever you are chopping food, be sure to use a sharp knife that you are comfortable holding. Always tuck your fingertips under your knuckles to prevent any nicks, and aim for a slow and steady slice for uniform cutting.
DICE A dice is typically a small chop. The most common size for a dice is ½cm per side, but the main thing to remember is to keep them in small, even, uniform pieces.
ROUGH CHOP Chop can really mean anything, but it usually refers to fairly rough cutting. A rough chop has no specific measurements, but a good guideline is to aim for about the same size as a five cent coin. APRIL 2015
25/03/2015 16:42
THE INSIDE TRACK
SUB IT IN NEVER GET CAUGHT WITHOUT AN INGREDIENT AGAIN WITH THESE HANDY KITCHEN SUBSTITUTES
240ML SOUR CREAM 125G SELF-RAISING FLOUR 1 TSP BAKING POWDER 1 TSP LEMON JUICE 240ML BUTTERMILK 1 TSP CAJUN SPICE 100G BREADCRUMBS 1 TBSP CORNFLOUR (AS THICKENING AGENT) 1 TSP ALLSPICE 1 TBSP MUSTARD 240ML TOMATO SAUCE 1 TBSP CHOPPED FRESH HERBS 4 TBSP SOY SAUCE
www.easyfood.ie
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= = = = = = = = = = = = =
240ML PLAIN YOGHURT 25G PLAIN FLOUR + 1 TSP BAKING POWDER + ½ TSP SALT + ¼ TSP BICARBONATE OF SODA ¼ TSP BAKING SODA +½ TSP CREAM OF TARTAR ¼ TSP CIDER VINEGAR 240ML MILK + 1 TBSP VINEGAR OR 1 TBSP LEMON JUICE ¼ TSP CAYENNE PEPPER + ½ TSP DRIED THYME + ¼ TSP DRIED BASIL + 1 CRUSHED GARLIC CLOVE 100G CRUSHED CRACKERS 2 TBSP PLAIN FLOUR ½ TSP CINNAMON + ¼ TSP GINGER + ¼ TSP CLOVES ½ TSP MUSTARD POWDER 6 TBSP TOMATO PURÉE + 120ML WATER 1 TSP DRIED HERBS 2 TBSP WORCESTERSHIRE SAUCE + ½ TBSP WATER
Easy Food 127
25/03/2015 16:45
kitchen
HOW TO...
Step-by-step cooking techniques that you may have missed
HOW TO
MAKE BLUEBERRY BANANA BREAD
STEP 1:
STEP 2:
Mix together 80g of melted butter, 50g of caster sugar, 150g of brown sugar, two eggs and 120ml of buttermilk in a mixing bowl. Gently mash three ripe bananas into the bowl.
Sift in 360g of plain flour and two teaspoons of bicarbonate of soda. Gently stir into the mixture, then add 250g of blueberries.
STEP 3:
STEP 4:
Add 80g of chopped walnuts, then fold the mixture together.
Transfer to a loaf tin and top with 80g of porridge oats. Bake at 180˚C/160˚C fan/gas mark 4 for 60-75 minutes until a skewer inserted into the centre comes out clean.
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APRIL 2015
25/03/2015 16:46
HOW TO
MAKE BBQ CHICKEN PIZZA
STEP 1:
STEP 2:
Roll out a sheet of refrigerated pizza dough and cover with 120g of barbecue sauce.
Heat one tablespoon of olive oil in a frying pan over a medium-low heat and cook one chopped onion for 10 minutes, stirring occasionally, until golden brown.
STEP 3:
STEP 4:
Prepare the other ingredients for the top of the pizza. Heat the grill to medium and roast one ear of corn for five minutes until charred on all sides. Chop one tomato and slice the kernels off of the corn.
Top the pizza with the tomato, corn, 400g of torn roast chicken and 200g of grated Mozzarella. Bake at 200ËšC/180ËšC fan/gas mark 6 for 20-25 minutes until crisp. Top with a handful of chopped fresh coriander before serving.
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Easy Food 129
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HOW TO
STUFF MUSHROOMS
STEP 1:
STEP 2:
Clean 20 mushrooms and remove the stems. Finely chop the stems and place in a bowl. Toss the hollow mushrooms caps with three tablespoons of olive oil.
Heat two tablespoons of oil in a frying pan over a medium heat and cook 200g of sausage meat for 8-10 minutes, breaking it up with a wooden spoon into small pieces. Stir in the chopped mushroom caps, three chopped spring onions, a handful of chopped spinach leaves and two crushed garlic cloves. Cook for three minutes, then stir in 80g of breadcrumbs, 120g of cream cheese, 80g of grated Parmesan and three tablespoons of chopped fresh parsley.
STEP 3:
STEP 4:
Fill each mushroom with the sausage mixture. Arrange the mushrooms in a baking dish.
Bake at 170˚C/150˚C fan/gas mark 3 for 35-40 minutes until the stuffing is browned and crisp on top.
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APRIL 2015
25/03/2015 16:47
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25/03/2015 13:45 22/01/2014 12:44
137970 SCA Hygiene Plenty Consumer Press Ad.pdf
1
26/03/2015
10:37
Tip #29
Line the fridge to catch leaks or dribbles
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26/03/2015 11:50