Easy Food Issue 103 by Zahra Media Group

EASY FOOD ISSUE 103

40 GLUTEN-FREE RECIPES FOR COELIAC AWARENESS WEEK!

• FRESH IDEAS FOR ASPARAGUS • GLUTEN-FREE BAKING • COOKING WITH EGGS • SUMMERTIME ROASTS • TOP 5 SANDWICHES • EATING FOR BETTER WELLNESS •

HEARTY SUMMER SALADS

105

Lightest-ever scones with swee t raspberry cream

- page 25

MONEY-SAVING DINNERS

MAY 2015

32.90

MAY 2015

home-cooking

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SPECIAL GUEST ED ITO

R! Clodagh McKenna sh ares fresh new recipes using quality Iris h ingredients

30/04/2015 10:33

Made exclusively for

Gluten free choices that are just delicious

“Excellent gluten free products, taste and texture supreme.” Siobhan Favier, Kerry

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Easy Food team SPECIAL GUEST EDITOR Clodagh McKenna

Welcome to the May issue of Easy Food, of which I am thrilled to be the guest editor. I love this time of the year as the variety of fresh Irish produce becomes more abundant and the farmers markets around the country are bustling. With the weather getting better and the evenings brighter, cooking becomes a bit more fun!

DEPUTY EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Creamy Cajun prawn fettuccine, p.77 EDITORIAL TEAM Editorial Assistant Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Mediterranean roasted sea bass, p.95 Contributors Jacqueline Cooper and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Minted fruit salsa crepes with ice cream, p.62 PHOTOGRAPHY & FOOD STYLING Bartosz Luczak, Jocasta Clarke, Aysecan Tufekcioglu, Mami Aoyagi, Alida Ryder, Dora Kazmierak, Don MacMonagle, PhotoCuisine and some images from Shutterstock.com. ADVERTISING Sales Manager Stephen Pearson spearson@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Spicy lamb pitta pizzas, p.48 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: Dark chocolate pots with red wine strawberries, p.117 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Spicy Thai roast chicken, p.97 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253 One year’s subscription to Easy Food is €50.00/£36.00 Printed in the UK

M E D I A

Hello!

G R O U P

Magazines Ireland “Publisher of the Year” 2012

Over the past few months, I’ve been busy promoting my new cookbook Clodagh’s Irish Kitchen in the USA, UK and Ireland, along with running my two restaurants – Clodagh’s Kitchen Blackrock and Clodagh’s Kitchen Arnotts. Like all of you, I know that juggling work, family and personal time can be tricky, so I am a great believer in being organised. When it comes to the weekend, I dive into more challenging dishes; however, with a hectic schedule, I find it so important to have a big bank of easy-to-make, healthy and tasty recipes that will have me cooking for no longer than 30 minutes midweek. In this month’s issue, I have shared six of my favourite recipes from my new book that you can use for weekday dinners, from my Summer Lamb with Fennel and Rosemary to an oh-so-tasty Cashel Blue, Caramelised Onion and Thyme Pizza. At the weekend when you have more time in the kitchen, you must try the Baileys and Soda Bread Ice Cream and my Apple and Lavender Topless Tart. For all you homecooks out there, this issue of Easy Food has plenty of ideas to keep you and your family nourished with wholesome, delicious meals everyone is sure to love. Check out our special feature on eating for better overall wellness, p.106; I’ve even included some of my best tried-and-tested tips for how to get the most out of cooking simple and healthy meals. I love the fresh flavours of this time of year, and you can get a taste of them yourself in our feature on hearty salads, p.32, and some luxurious and lightened-up summertime roasts, p.94. To recognise National Coeliac week, we have some fantastic gluten-free recipes, p.38 and p.88, and you can also always look to the recipe index, p.6, to see all of the gluten-free meals available throughout the issue. Make the most of your grocery budget with our new and improved weekly budget menu, p.46, and thrifty ideas for eggs, p.68. And did you know different pasta shapes each work best with a particular sauce? Check out the family-friendly recipes on p.73 to learn what they are! I am, like all of you, always trying to plan out easy recipes for the week that will help me prepare fast dinners that are both tasty and fresh. In this month’s Easy Food, we hope to inspire you with exciting and delicious recipes along with healthy tips that the entire family will enjoy. THE NEXT ISSUE...

Magazines Ireland “Annual of the Year” 2013

Best wishes,

JAMs “Best Foodie Read” 2013

Clodagh

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.

The Easy Food Summer Special is on sale on the 16th of June!

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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Chicken satay skewers with coriander carrots

Baked Mexican eggs with tortilla topping

118

Caramel custards

contents brain Easybooster Caesar fondue salad

Creamy Cajun prawn fettuccine

B.L.A.T. XL with cheese

4 Easy Food

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Regulars 08 Your say Your comments, photos and questions

10 Food bites News and fun products from the

68 Makin’ wise cracks The best thing about eggs? They can be breakfast, lunch or dinner...

109

Dark chocolate pots with red wine strawberries

73 Oodles of noodles Match pasta to its favourite sauce to get the perfect dish for the whole family

wonderful world of food

14 Competitions Exciting things for you to win!

16 In the kitchen with Clodagh Our guest editor shares her love of Irish ingredients and simple recipes

25 Cover recipe

Weekend cooking 80 Curd is the word Liven up your cooking with fresh, zingy lemon curd

86 Banging toppers Turn ordinary sausages into a special treat with these tasty toppings

What’s in season? 28 Spears of sunshine We’ve been waiting all year for the first shoots of summer asparagus

32 Super salads

Summer lamb with fennel and roasted nectarines

88 Gluten-free goodies

Celebrate Coeliac Awareness Week in style with these homemade treats

94 It’s roasting These fresh, light recipes prove that roasts are for life, not just for winter

Ditch the rabbit food for these vibrant, hearty spring salads

Larder luck 38 Free-from favourites These gluten-free favourites are perfect for a summer snack

42 Stick ‘em up Simple skewers transform everyday ingredients into something special

Kids’ kitchen 100 Fight that fat Our Home Ec expert talks childhood obesity and how to avoid it

102 Cooking with crisps Get creative with crisps with these

Lemon coconut buns

delicious homemade chicken goujons

103 Easy juniors These crowd-pleasing cheesy scones are

What’s for dinner? 46 Weekly budget menu Our new look menu makes it easier than ever to eat well on a budget

56 Reader recipes

a cinch to make

Make it healthy! 106 Eating for wellness Make the most of YOU with these meals designed to revitalise your body

This month, you’ve been taking the sandwich to a new, decadent level

62 Pick a side Do you like your crêpes sweet or strictly savoury? Make your choice...

64 15 ways with cheese We get inventive with Brie, goat’s

The inside track 121 Cooking information and step-by-step recipes to help you in the kitchen

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.

cheese and good old reliable Cheddar

www.easyfood.ie

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RECIPE INDEX v

Budget-Friendly

Freezable

☺

Kid-Friendly

Dairy-Free

Vegetarian

Diabetes-Friendly

Gluten-Free

Low-Fat

v MEAT Summer lamb with fennel and roasted nectarines

Bacon and balsamic beans

The brunch special

Spiced lamb koftas

Chorizo and potato taquitos

Spicy lamb pitta pizzas

One-pan steak dinner with garlic broccoli

B.L.A.T XL with cheese

Breakfast pizza

Ham and Cheddar gnocchi

Penne with kale, bacon and goat’s cheese

Mediterranean scramble

Breakfast fried rice

Sausage ricotta rigatoni

Spring lamb with yoghurt, Feta and mint sauce

Pork loin with chimichurri

Lighter beef stroganoff with roasted mushrooms

113

Steak with green beans and sweet potatoes

120

Pulled pork sandwiches

129

Smoky pork ribs

130

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LF DF GF

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FISH AND SEAFOOD Gravlax with dill and juniper berries

Mussels with cream, chorizo, garlic and flat-leaf parsley

Salmon and asparagus parcels

Easy Caesar

Lemon orzo and salmon

Greek prawn couscous

Mediterranean prawn stew

Easiest-ever fish dish

Tuna salad croissants

Creamy Cajun prawn fettuccine

Mediterranean roasted sea bass

Parmesan salmon fingers with spinach pesto

109

Baked cod in a creamy red pepper sauce

115

Superfood mackerel salad

119

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•

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POULTRY Thai chicken noodles

Malaysian chicken skewers

Chicken and chorizo jambalaya

Cajun-spiced chicken baguettes with blue cheese butter

Roast chicken bap with sweet chilli mayo

Duck and smoked cheese crêpes

Spicy baked party dip

Posh turkey burgers

Chicken and Brie quesadillas

Japanese noodle soup

Stuffed cannelloni

Asian lemon chicken

Spicy Thai roast chicken

• • • • • • • • • • • • •

Crispy chicken goujons

102

Chicken satay skewers with coriander carrots

115

Turkey meatballs with kale and oats

• •

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6 Easy Food

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• • •

•

• •

•

118

• •

•

• •

•

VEGETARIAN Cashel Blue, caramelised onion and thyme pizzas

•

• • • • • • •

•

Spiced lentil and sweet potato

Mediterranean veggie

Open-face tomato and cheese bruschetta

Light strawberry cheesecake toastie

Veggie satay stir-fry

Open-faced halloumi and roast vegetable ciabattas

Cheesy quinoa broccoli bites

Three-cheese garlic bread

Caramelised onion tarte tatin

Pea and goat’s cheese risotto

Goat’s cheese and spinach frittata

Baked Brie and sundried tomato pot

Roasted berry and Brie salad

Brie toasts with thyme and honey

Asparagus and Brie soup

Goat's cheese mousse

Baked Mexican eggs with tortilla topping

Creamed spinach and poached egg toasts

Tomato broccoli pasta

Pasta medley

Gluten-free cheesy tomato pasta

Pear and fig salad

Quick tomato baked beans

108

Greek yoghurt bowls with toasted quinoa

111

Spiced spring carrot soup

111

Stuffed aubergines

118

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LF DF GF

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BAKED GOODS

• • •

v Springtime tartlets

COVER: Lightest-ever scones with sweet raspberry cream

Healthy breakfast bars

Handheld fruit tarts

Lemon coconut buns

Lemon meringue bars

Triple chocolate chip cookies

Orange-infused chocolate truffles

Fresh cherry clafoutis

Marble cake

Buttermilk cake with strawberry buttercream

Homemade oat bars

101

Cheesy scones

104

Cherry crumble cake

128

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•

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DESSERTS Baileys soda bread ice cream

Apple and lavender topless tart

Caramel custards

Strawberry marshmallow mousse cups

Minted fruit salsa crêpes with ice cream

Meringues with lemon-blackberry curd

Gluten-free chocolate and blueberry cake

107

Dark chocolate pots with red wine strawberries

117

•

SAUCES

•

Homemade lemon curd

•

Green chilli and cucumber yoghurt

Balsamic onion, tomato and Feta relish

Apple and blue cheese chutney

Pineapple salsa

Quick sauerkraut

• • • • • • • • • • • • • •

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MAY 2015

29/04/2015 17:38

WHAT’S INSIDE

GONE FISHIN’ Up your omega-3 intake with these deliciously fishy dishes

A sneak peek at what you’ll find in this issue ARE YOU AN

Lemon salmon orzo salad

EGGHEAD?

P.35

Eggs are nutritional powerhouses, home to a plethora of vitamins and minerals and providing the purest source of protein in our diets. Good for breakfast, lunch or dinner, we reckon they’re the ultimate “fast food.” Get cracking with our five eggs-tra delicious recipes from p.68, or test your albumen acumen with our fun quiz on p.123!

Mediterranean roasted sea bass

P.95

Superfood mackerel salad

DID YOU KNOW?

P.119

Goat’s milk is easier to digest than cow’s milk as it’s lower in lactose, meaning it’s often suitable for those with lactose intolerance. It’s also rich in calcium, phosphorus, zinc, selenium and casein, is a quality source of protein and enhances the nutritional use of iron. Check out our five inventive ways with goat’s cheese, p.65!

Parmesan salmon fingers with spinach pesto

P.109

WE LOVE CITRUS FRUITS This month we’ve been adding a touch of freshness to our cooking with zingy lemons and limes Check out our spread of recipes using lemon curd – did you know you can use it for savoury cooking, too? We’ve even got a foolproof recipe for homemade curd.

www.easyfood.ie

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Springtime tartlets

P.29

Spicy lamb pitta pizzas

P.48

Spring lamb with yoghurt, Feta and mint sauce

P.95

Minted fruit Baked Mexican eggs with salsa crêpes with ice cream tortilla topping

P.62

P.69

Spicy Thai roast chicken

P.97

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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!

WHAT YOU'VE BEEN COOKING

TRIED AND TESTED We sent the Judge Teapot and Double-Walled Cups to Jill Donaldson from Powys, Wales. Here’s her verdict…

“I made the Mega rocky road cake from your February issue for Easter. Turned out really well and tasted delicious too! Thank you Easy Food!” – Catherine Greene

“I have really enjoyed using the Judge teapot. At first it felt weird boiling the kettle on the hob and then putting the tea in, but now I prefer it; no more messing around with the kettle, making this a more flowing way to make tea.

“'Skylanders' birthday cake for my son’s 7th bday party today! Made with Easy Food's 'classic sponge cake' recipe!” – Natasha Coffey

I'm also using the Judge double-walled glasses for my tea. These are great! I thought they would be hot to the touch but, being double-walled, they are cool. With the fabulous design of both the tea kettle and the glasses, they add an even greater touch of class to any cuppa.” Judge TC3331 Glass Teapot €56/£40

Judge Glasses, set of 2 x 250ml cappuccino glasses €18.90/£13.50

Available from www.trendycookshop.co.uk

“Hello Caroline, Late in March my Aunt Muriel reached out to you arranging for me (her American niece) to meet Darina Allen, who was the guest editor of the March issue of Easy Food, and you were kind enough to reach out to her personal assistant Sharon.

“Roasted baby potatoes in a creamy mushroom sauce #delicious #firstattempt” – @declanbutler

“Delicious dinner, fun with a new recipe! Thanks @thehappypearfood @easyfoodmag #delicious #food #yummy” – @roni_navilluso

I just thought I would let you know that my aunt brought us to Ballymaloe and we did get to meet Darina. She was in the middle of an interview with the CBS Morning Show crew. She was so nice to take time to come out and meet us and sign a book. I appreciate her time and effort, and it made my Aunt and I very happy! I myself am a cooking instructor in the culinary nutrition field and just love the thought of what happens at Ballymaloe. I have recently signed up for Darina's engagement here at NYU in New York on the 30th of April. Anyway, thanks again for taking time to get back to my aunt; your efforts did not go unrecognised.” – Mary Opfer MS, RD

8 Easy Food

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letters and comments

FACEBOOK FRIENDS

“Thanks so much for this fab prize Easy Food Magazine, didn't even know I had won! This will help me get through

TWITTER

the last two weeks before my baby comes!” – Leanne Murphy Bishop “Love the guest editor for the March edition! Darina Allen's intro on home cooking is an accurate and insightful view on food awareness, life skills and the benefits of seasonal cooking!” – Mary O’Brien

“Sitting out the back, sun shining, feet up and the new issue of @easyfoodmag #grandforsome” – @BiddyCollins

“@thehappypear nice feature in @easyfoodmag well done! Good to see pumpkin and chia on the list!” – @ThatProtein

“Love your veggies? Get yourself a copy of this month’s @easyfoodmag, guest edited by none other than @thehappypear.” – MissFoodPR

“@easyfoodmag I just made your cauliflower and leek gratin. It's massive hit even with my boys who hate veggies! It's amazing. Two thumbs up!” – @westlifefansa

Cathal O’Connor from Blackrock, Co. Cork, wrote in to thank us…

MARCH COMPETITION WINNERS 2 x Stellar juicers: Mary B McGough, Balla, Co. Mayo Eva Keane, Ennis, Co. Clare

1 x 3-day summer camp in Fairyhouse Cookery School: Orla Fitzgerald, Navan, Co. Meath 1 x case of Cono Sur wines: Elena Minnock, Ballinteer, Co. Dublin

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Mary Coleman

is a busy mother to four young children, aged between 4 and 11. “My husband, kids and I live in Listowel in County Kerry, having relocated back to Ireland from London a few years ago. My background is in marketing and I am currently a full-time mother and part-time events organiser. I love to travel, have lots of adventures, read good books and eat out as much as possible! I love all kinds of food and am always happy to try new things.”

Asya O’Callaghan is from Moscow and lives in Listowel with her husband and two kids. “I'm proud to work for the family hotel, and recently the Listowel Arms was included in the guide to the 100 best wedding venues in Ireland 2015 by One Fab Day. I enjoy the close community of the heritage town and I’ve met fantastic people here. I was introduced to a variety of flavours as a child: my mother is from the Urals and my father from the Middle East. My favourite Irish flavours are rosemary-infused lamb served with mint sauce!"

Aoife Hannon has three children and is self-employed. She says, “I'm passionate about food and healthy eating, although we do deviate occasionally! My own family is really into horse racing and I'm fortunate in that my work as a milliner takes me to lots of race meetings. I also sell my custom-made hats abroad, which involves a bit of travel, so it's vital that I keep myself well and diet is the best way to do so.”

1 x night dinner bed & breakfast in Sheedy's Country House Hotel: Claire Kirwan, Straffan, Co. Kildare 5 x Maldon sea salt sets: Jenny Palmer, Rochfortbridge, Co. Westmeath Marie Kelleher, Kilmallock, Co. Limerick Liam Kiely, Castlemartyr, Co. Cork Maire Matthews, Drogheda, Co. Louth Amanda Keane, Tralee, Co. Kerry

www.easyfood.ie

This month, we asked four members of the Listowel Food Fair committee to be our Taste Team. Now in its 21st year, the Fair is the longest running food festival in Ireland, and will run from June 18th-21st.

“So many great recipes in the latest @easyfoodmag – spoilt for choice!” – @queenoforg “@easyfoodmag this is my fave kale recipe: creamy avocado Mexican kale salad. Hope you like!“ – @JustCallMeLynz

WE’VE GOT MAIL

Meet the Taste Team...

Audrey Galvin

is a broadcast journalist with Radio Kerry. “I'm currently undertaking a PhD at the University of Limerick, expecting my first baby with my husband Paul and a member of the Food Fair Committee, so life is busy! I grew up on a dairy farm outside Listowel and we’re big foodies. I’m not the greatest cook but can manage roast dinners and the basics. I’m looking forward to our new arrival and to preparing light meals while I try to lose the dreaded post-baby pounds!”

Easy Food 9

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FOOD BITES PRIZED PORRIDGE Entries are now open for the 2015 World Porridge Making Championships, which take place in the Scottish village of Carrbridge on Saturday, October 10th – which is also conveniently World Porridge Day! The title of World Porridge Making Champion and the coveted Golden Spurtle trophy are awarded to the cook deemed to have made the best traditional porridge using oatmeal, water and salt. This is the 22nd year of the competition, which is one of the most popular events in Scotland’s culinary calendar. For more information, visit www.goldenspurtle.com.

ENTRIES OPEN FOR 2015 IRISH QUALITY FOOD AND DRINK AWARDS Dishing up another chance for success and industry acclaim, the Irish Quality Food and Drink Awards are calling all retailers, food producers and manufacturers across Ireland to submit their products for consideration in this year’s competition. The awards recognise excellence in food and drink and Easy Food is delighted to be the consumer-media partner once again this year. Entries will be accepted until June 1st and judging will take place over three weeks in July, with results announces on September 16th at the award ceremony in The Mansion House in Dublin. Full entry details are available at www.irishqualityfoodawards.com IrishQualityFoodAwards

@IrishQFAs

SUNDAY GOURMET TREATS AT THE STEP HOUSE HOTEL IN BORRIS Sunday is a day of rest, and there is no better way to spend quality downtime than in the luxurious surroundings of the award-winning Step House Hotel in Co. Carlow. Relax by the open log fires and enjoy the cosy, laid back atmosphere of this family-run boutique hotel. On Main Street, bringing together a lovely old Georgian house, a pub which has been in the family for five generations, and some chic contemporary additions to create a comfortable, elegant hotel, The Step House also has the secret weapon of an amazingly talented chef. Alan Foley, formerly of Peacock Alley, Sheen Falls Lodge and Chapter One, uses the best local ingredients, organic where possible, in his sophisticated cooking. With Sunday options such as pithivier of Tom Salter’s free-range pork, piccalilli of vegetables and apricot glaze, Kilmore hake with wasabi crust, citrus nage and spinach, or wild sika deer with blackberry, organic parsnip, pepper jus and apple, Alan’s menus reflect both The Step House and the season. Enjoy Sunday night accommodation, a delectable four-course table d'hôte meal in the award-winning Cellar Restaurant and a full Irish breakfast to round off the weekend, all from just €85 per person sharing. www.thestephousehotel.com

10 Easy Food

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news

The Listowel Food Fair is celebrating its 21st year, making it the longestrunning food festival in Ireland! One of the programme highlights is a tribute to Listowel native Kathy Buckley, who lived there until her death in 1969. Her culinary expertise was discovered by financier JP Morgan, who recruited her to work as a chef in the US, where she ended up cooking for three presidents! Organisers are seeking entries for the All-Ireland Food Photography Competition (deadline: May 8th) and the Amateur Recipe Competition (deadline: May 18th). Visit www.listowelfoodfair.ie for more information.

OPA!

Treat your tastebuds to a trip to Greece with Lidl’s new Eridanous range of Greek cuisine! Try some Mediterranean favourites such as Moussaka (380g, €3.19), Rice-Stuffed Vine Leaves (280g, €1.79), Halloumi Cheese (225g, €2.99), Kalamata and Greek Olive Oils (starting from €3.49) and Tzatziki Dip (500g, €1.69) and sweet treats such as Baklava with Walnuts (390g, €2.79) – a classic pastry made with flaky filo pastry layered with a cinnamon-spiced nut filling and bathed in sweet syrup. Check out your local Lidl for the full range, available nationwide from Monday, May 11th.

YOUNG IRISH CHEF EARNS TOP HONOUR Hats off to Cormac Whitero, a student from the GMIT, who has been selected among hundreds of other international chefs to complete his training with the prestigious Spanish Gastronomy Program! Only 12 students in the world receive the scholarship, which covers a course in Spanish language and gastronomy, a 13-week internship at a top Spanish restaurant and a cross-country gastronomic tour.

SICILIAN DINNER PARTY, CLODAGH'S KITCHEN BLACKROCK June 11th @ 7pm

Enjoy cocktails and canapés while Clodagh demonstrates a delicious Sicilian dinner, with recipes from both Clodagh and the in-house Sicilian chef. After the demonstration, guests will join Clodagh for a three-course dinner showcasing the dishes from the demonstration.

€45 per person Includes pre-demo cocktails and canapés, demonstration and threecourse dinner. €25 per person DEMO ONLY. Includes pre-demo cocktails, canapés and demonstration.

Booking is essential: email erin@clodaghmckenna.com or call 01-2122981.

www.easyfood.ie

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Easy Food 11

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CORNER

Editorial Assistant Jocelyn Doyle reviews her favourite cookbooks this month

ANTI-INFLAMMATORY EATING MADE EASY

By Michelle Babb Published by Sasquatch Books €23.75/£16.99 Written by a registered dietician, this food plan is geared towards easing inflammatory conditions such as arthritis, type 2 diabetes, food allergies, skin conditions and weight gain. Largely Mediterranean in style, this is the sort of healthy food that is a real joy to eat: breakfast burritos with chickpeas and avocado, or sweet potato hash with lamb sausage? Oh, if you insist! Poached white fish with mango lime chutney sounds light and delicious, and the recipe for Portobello mushrooms with samosa filling is just inspired. We love how even Babb’s burger recipe is jam-packed with healthy veggies mixed right into the meat. The book opens with a wealth of information about chronic inflammation, including helpful meal plans and shopping lists to help you kickstart your new way of eating should you choose to go the whole hog. Guilt-free food to nourish your body and put a smile back on your face.

GINO’S VEG ITALIA!

By Gino D’Acampo Published by Hodder & Stoughton €27.95/£20 TV chef Gino D’Acampo’s first foray into the meat-free cookbook is a resounding success. We love Gino for his infectious enthusiasm and bright, colourful feel-good foods, and his signature style is here in abundance, with the aim of convincing us to love our veggies as much as the Italians do. With these recipes, it’s not difficult: his chapter on Italian bread “and good things to put on it” had us salivating before we even got to the pasta chapter. And oh, the pasta chapter! Even the simple orecchiette with spicy roasted vegetables has us aching to enjoy these vibrant, fresh flavours. From baked gnocchi with cannellini beans, spinach and tomatoes to fried pizza with Mozzarella and fresh basil, this vegetarian cooking could certainly never be described as “rabbit food.” The bad news is there’s no dessert chapter, but with decadent side dishes like double-baked potatoes with creamy leeks and Gorgonzola, we reckon we’ll be too full to care!

THE FIVE O’CLOCK APRON

By Claire Thomson Published by Ebury Press €27.95/£20 Chef Claire Thomson has made it her mission to inspire those parents stuck in a daily teatime rut. A mother of three herself, she knows how easy it is to slip into a routine of the same few dishes night after night. In The Five O’Clock Apron, Thomson is bringing the pleasure back to midweek mealtimes, with easy but inventive ways to make supper a celebrated event. Inspired by foods from around the world, there are certain to be some new ideas in here for everyone, and the range of breads alone has us hankering for a rainy Sunday afternoon to get baking. Thomson has some truly lovely ideas for vegetables: fresh slaw, slow-roasted cauliflower, roasted asparagus and fennel tzatziki could get anyone eating more of the good stuff. We’re fascinated by her pork cooked in milk, a salty ham swathed in soft, fresh, lemony milk curds, and her cherry yoghurt cake looks divine. A return to simple home cooking, made with love and full of flavour.

CLODAGH’S IRISH KITCHEN

By Clodagh McKenna Published by Kyle Books €27.95/£19.99 This month’s celebrity guest editor is out to prove that Irish food is about more than bacon and cabbage. Bringing modern Irish cuisine into a fresh new light, Clodagh takes inspiration from other countries she’s lived in and renders them anew using our little island’s world-class produce. The classics are here (see soda farls, barmbrack and a comforting lamb stew) but they stand alongside new favourites. Fancy a brekkie of smashed Coolea cheese eggs Benedict with courgettes? For later, how about wild nettle gnocchi with Cashel Blue sauce, mussels cooked with cream, chorizo, garlic and flat-leaf parsley or a crispy pork belly with red cabbage and apple slaw? (Yes, our mouths are watering too!) We’d have an equally hard time resisting the Irish coffee chocolate mousse. In all seriousness, we believe it’s important to buy local and support Irish producers, and Clodagh has done a fab job of showing our foodie island off to perfection. This is the book to buy for anyone who thinks Irish food is still all about spuds. And now, if anyone needs us, we’ll be in the kitchen making Irish onion soup with Gubbeen toasties. 12 Easy Food

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Yumbox in Pomme Green www.miramira.ie €35.95/£25.75

Sky napkin rings www.greengorgeous.ie €28.95/£20.70 for set of 6

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Easy Food 13

29/04/2015 13:58

COMPETITIONS WIN VIP TICKETS TO UK FOODIES FESTIVAL!

S POSTAL ENvaTRntIEinstructions

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. G re ys to ne s, 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 s. yo u ar il ta de yo ur co nt ac t

www.foodiesfestival.com. Easy Food has teamed up with Foodies Festival to offer a pair of VIP day passes to a festival of choosing to five lucky readers! For a chance to win, simply email your contact details and the answer to the question below with FOODIES in the subject line to competitions@easyfood.ie:

Q: What is the name of the UK’s biggest food and drink festival? Foodies Festival, the UK’s biggest food and drink festival, have announced the 2015 lineup! There’s something for everyone, including loads of vegetarian, vegan and gluten-free options. Stop by the popular Chefs Theatre, Cake & Bake Theatre, Producers Market with local artisan producers, Street Food Avenue and Childrens Cookery School. New features this year include a Wine and Champagne Theatre and a Craft Beer, Cider and Spirits Theatre. For tickets and information, visit

Festival venues include: Bristol The Downs: June 26, 27 & 28 Alexandra Palace, London: July 3, 4 & 5 Tatton Park, Cheshire: July 17, 18 & 19 Clapham Common, London: July 24, 25 & 26 Edinburgh Inverleith Park: August 7, 8 & 9 Oxford South Parks: August 29, 30 & 31 Harrogate Valley Gardens: September 25, 26 & 27 Edinburgh: November 13, 14 & 15 (Christmas event) Truman Brewery, London: November 27, 28 & 29 (Christmas event) Manchester Central: December 4, 5 & 6 (Christmas event)

WIN TICKETS TO THE KILLARNEY FESTIVAL OF MUSIC AND FOOD! For a chance to win, simply email your contact details and the Over 70 Irish and international musicians will perform at answer to the question below to competitions@easyfood.ie with the Killarney Festival of Music & Food, a family-friendly boutique festival taking place from June 27 & 28 in Killarney KILLARNEY in the subject line. House Demesne. Special acts include Duran Duran, Jools Holland and his Rhythm & Blues Orchestra, Mundy, The Proclaimers, Delorentos and Damien Dempsey, plus many more. Scratch that funny bone and have a listen to some of the comedians, including Neil Delamere, Jason Byrne and Foil Arms & Hog, in the comedy tent.

Q: Which former Easy Food celebrity guest editor will be in attendance at this year’s Killarney Festival of Music and Food? For more information, visit www.killarneyfestival.com.

Michelin-starred chefs Derry Clarke, Ross Lewis and JP McMahon will join a group of chefs – including former Easy Food celebrity guest editor Catherine Fulvio! – to demonstrate how to prepare dishes using locally produced, seasonal ingredients. Just to make sure you don't miss out on the fun, we have a pair of weekend tickets to give away to one lucky reader!

14 Easy Food

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MAY 2015

29/04/2015 13:00

WIN A LUXURY OVERNIGHT IN GALWAY AND AFTERNOON TEA FOR TWO! Tradition, hospitality and old world charm are synonymous with the luxurious Ardilaun Hotel in Galway city, making it the perfect place to relax and enjoy an indulgent Afternoon Tea. This new menu featuring artisan producers will not disappoint! Head Chef David O’Donnell has carefully chosen local artisan ingredients to produce an Afternoon Tea menu that combines classic delicacies in a contemporary style. A staple of Afternoon Tea, scones come with added flourish here, where you can order Cuinneog Buttermilk Sultana and Chocolate Scones Served with Irish Mist and Berry Jam, Vanilla Mascarpone and Cuinneog Butter. Classic finger sandwiches are elevated to include local producers McGeogh's air-dried lamb and Cornamona smoked salmon, while the humble cheese sandwich is transformed into Chargrilled Cereal Bread with Beetroot and Pink Peppercorn Hummus, Aran Feta Cheese, Arugula Leaves, Caramelized Apple and Pumpkin Seed Oil. Sweet treats are indeed special and include Grand Marnier Cheese Cake Verrine with Nutty Biscuit Crumbs, Condensed Milk Crisp, and Galway Bay Brewery Chocolate Milk Stout Cake with Muscovado and Malt Cream. The Ardilaun Afternoon Tea is available every day between 3-5pm and costs €35 for two. For an extra indulgence, add two glasses of Prosecco for €50. Easy Food has teamed up with the luxurious Ardilaun Hotel to give one lucky reader the chance to win an Afternoon Tea For Two with Prosecco and an overnight stay. For your chance to win, email your contact details and the answer to the question below to competitions@easyfood.ie with ARDILAUN in the subject line.

Q: Where is the 4-star Ardilaun Hotel located? The Ardilaun Hotel, Taylors Hill, Galway

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T: 091 521433

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Easy Food 15

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IN THE KITCHEN WITH

Celebrity guest editor Clodagh McKenna shares her love of Irish ingredients

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MAY 2015

01/05/2015 09:51

guest editor Clodagh McKenna

V chef, owner of several restaurants and author of five cookbooks, Clodagh McKenna is one of the most widely recognised faces of Irish food. Having studied abroad in France, the States and Italy, Clodagh’s international training gives her a unique outlook on food from her home country. Her new book in particular is focused on using quality Irish ingredients to make fresh, wholesome meals, both traditional and modern, and has been received with rave reviews, reaching number two on Amazon. See www.clodaghmckenna.com for more information.

What advice would you give to someone just learning how to cook? First, work out what you like to eat, then take recipes of your five How would you describe your cooking philosophy? I love to cook with what’s in season, it makes cooking more exciting and ingredients always taste better when they are grown both naturally and locally. How did you first get into cooking? My family always cooked growing up, so I guess you could say it was a natural progression. I also spent my summers growing up in France, which influenced my love for food naturally without me even knowing it at the time. What are your favourite dishes to prepare for yourself? I love to cook with fresh fish, and I am lucky in that there is a pier 10 minutes from my house where fresh fish is sold daily. I pan-fry fish when it's really fresh with some complementary herbs and always lemon. I am obsessed with lemons! What ingredients do you always keep in the kitchen? Eggs, avocado, garlic, spices, fresh herbs, seasonal vegetables, mascarpone, Parmesan, various types of rice, pasta, Kerrygold butter and of course tinned foods such as tomatoes, pulses and coconut milk. What is the worst cooking disaster you’ve ever had? I honestly cannot think of any big cooking disasters as I don’t get stressed when cooking, and if I do make a mistake then I guess with years of experience I usually have a trick to rectify it!

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I would start with Gravlax with Juniper Berry, followed by Fresh Mussels with Cream, Chorizo and Flat Leaf Parsley or some delicious Summer Lamb. I would finish off with some of my Baileys and Soda Bread Ice cream.

favourite dishes and learn how to master them perfectly. What are the most important things to keep in mind when planning meals for the week? Get organised and plan out your weekly meals before the week begins, keeping in mind that the days you are busy are the ones that you want to cook the most simple meals. Stock up your store cupboard with non-perishable ingredients, and try to cook ahead as much as possible. What are the biggest differences between preparing food in a restaurant kitchen and cooking for friends and family? When cooking for friends and family, there’s no time pressure like you have in the restaurant. I also get to sit down and enjoy it. The similar thing, though, is that I love to be organised, meaning that the way I prep things is the same whether at home or in the restaurant. Usually when I cook for family and friends I would do more convivial cooking such as casseroles and roasts, whereas in the restaurant, everything is individually plated.

en Irish Kitch Clodagh’s a n h McKen By Clodag ks o by Kyle Bo Published .99 €27.95/£19 ra Fisher Ta by hy Photograp

In your opinion, how has Irish cooking changed both here and abroad? Irish cooking has changed in Ireland dramatically over the last 10 years. People are cooking seasonally and are embracing Irish traditional cooking with their own twists. For me, Irish cooking abroad hasn’t evolved as much as within Ireland itself. What is your ultimate dinner party menu? Because it’s May and we’re coming into the summer, I like to cook light, fresh dishes. Easy Food 17

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29/04/2015 13:08

guest editor Clodagh McKenna

Summer lamb with fennel and roasted nectarines Serves 4 Clodagh says: “The aniseed flavour of fennel and the sweetness of rosemary work really well with lamb cutlets, but you could also use this marinade for a whole leg of roast lamb. Sweet, roasted nectarines are a great companion to any lamb dish. I coat my nectarines (or peaches) with apple syrup, but you could use a good-quality maple syrup instead. These nectarines could also be served as a dessert with mascarpone or softly whipped cream.” For the lamb: 1 tsp fennel seeds ½ sprig of rosemary, finely chopped, plus extra to serve 30ml olive oil 1 tbsp red wine vinegar Sea salt and black pepper 4 thick lamb cutlets (100g each) For the nectarines: 40g butter 100ml High Bank Orchard syrup or goodquality maple syrup 2 nectarines, halved and stoned For the salad: 1 baby cos lettuce, leaves torn 50g mixed green leaves Leaves from 1 sprig of flat-leaf parsley Leaves from 1 sprig of lemon thyme 4 basil leaves, torn 30ml extra-virgin olive oil 10ml balsamic vinegar ½ tsp Dijon mustard 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. 2 Dry-roast the fennel seeds for 30 seconds in a frying pan over a medium heat, tossing every five seconds. Finely chop the fennel seeds and rosemary before transferring to a large bowl with the oil and vinegar. Season with salt and pepper and mix well. 3 Add the lamb cutlets to the bowl. Toss to coat – I do this with clean hands, so that I can rub the marinade into the lamb, which gives a deeper flavour and also tenderises the meat. Leave to marinate for 10 minutes at room temperature. 4 For the nectarines, melt the butter and syrup in a small saucepan over a low heat and stir. Place the nectarines in a bowl and www.easyfood.ie

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pour the butter syrup over them to coat. Transfer them to a baking tray and bake in the oven for 15 minutes until soft, basting every five minutes. 5 Heat a large chargrill pan over a medium-high heat. Grill the lamb cutlets for 8-10 minutes, turning once, until they are charred and cooked through. Set aside to rest for five minutes. Just before serving, scatter with extra rosemary. 6 For the herb salad, combine the salad greens and herbs in a large bowl. Whisk the oil, vinegar and mustard in a small bowl to combine. Season to taste, drizzle over the salad and toss to coat. Serve with the lamb and sweet nectarines.

Per Serving 510kcals, 30.2g fat (9.8g saturated), 31.4g carbs, 26.2g sugar, 29.4g protein, 2.1g fibre, 0.436g sodium

Gravlax with dill and juniper berries Serves 4 Clodagh says:“Gravlax is such a beautiful dish. It may sound complex, but in fact it’s so simple to prepare. I served this at a pop-up dinner that I held in the Whitney Museum in New York for St Patrick’s Day. I was lucky enough to find an artisan poitín that had been made in Brooklyn and so I added two tablespoons of that to the cure – you could also add whiskey, if you wish. I love the clean, melt-in-the-mouth texture and flavour of this Gravlax, so I have left out alcohol. You could substitute honey for the caster sugar in the cure, which gives a richer flavour.” 2 x 450g centre-cut salmon fillets, skin on 2 tbsp fresh dill, finely chopped For the cure: 150g sea salt 150g caster sugar 2 tsp juniper berries 2 tsp cracked white peppercorns

For the dressing: 4 tbsp lemon juice 1 tsp Dijon mustard 2 tbsp extra-virgin olive oil 1 First, make the cure. Using a pestle and mortar (or a food processor), grind all the cure ingredients together. 2 Lie the two salmon fillets on a sheet of clingfilm, skin-side down. Spread a layer of dill over each fillet, then add a thick layer of the cure, pressing it into the flesh very well. 3 Turn over one fillet on top of the other and wrap the clingfilm tightly around the salmon. Place on a plate and refrigerate for 48 hours. 4 Make the dressing by whisking all the ingredients together in a small bowl. 5 When ready to serve, unwrap the cured salmon from the clingfilm. Transfer to a large dish and slice thinly. Drizzle with the dressing and serve.

Per Serving 509kcals, 21.2g fat (3.1g saturated), 39.4g carbs, 37.8g sugar, 44.3g protein, 0.6g fibre, 14.745g sodium

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Baileys soda bread ice cream Makes 600ml Clodagh says: “In any Irish kitchen there is always a stale piece of soda bread left over in the breadbin, which is a great excuse to make soda bread ice cream. Roasting the breadcrumbs with the brown sugar creates little crunchy speckles throughout. The Baileys adds another depth of coffee and caramel flavour and a silky texture. You can leave this out if you prefer, but it really is delicious.” 150g soda breadcrumbs (the bread should be at least one day old) 80g soft brown sugar 250ml milk 250ml double cream 150g granulated sugar 1 vanilla pod 5 free-range egg yolks 80ml Baileys Irish Cream liqueur 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. 2 Place the breadcrumbs and brown sugar in a bowl and mix well. Sprinkle the sugared breadcrumbs onto a baking tray and spread them out evenly. Bake for about 10 minutes, or until the breadcrumbs are slightly darker and the sugar has melted, stirring occasionally. Set the crumbs aside to cool. 3 Meanwhile, pour the milk and cream into a saucepan, place over a medium heat and stir in the granulated sugar. Slit the vanilla pod down its length with a small, sharp knife and scoop out the tiny black seeds. Stir the seeds into the milk and cream mixture. Reduce the heat and stir until all the sugar has dissolved, then remove from the heat. 4 Place the eggs yolks in a large mixing bowl 20 Easy Food

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and mix together. Slowly add the warmed milk and cream mixture, whisking gently to combine. Transfer the mixture back to the saucepan and place over a low heat. Stir until the mixture reaches the consistency of custard. 5 Remove the mixture from the heat and stir in the Baileys, along with the cooled sugared breadcrumbs. Mix well. 6 Pour the ice cream mixture into a plastic or stainless steel container and freeze overnight before serving. Stir at regular intervals to prevent the ice cream freezing into a solid block. This will keep in the freezer for up to one month. Per Serving 452kcals, 20.6g fat (11.6g saturated), 53.4g carbs, 37.9g sugar, 6.9g protein, 0.8g fibre, 0.199g sodium

Cashel Blue, caramelised onion and thyme pizzas Makes 1 pizza (serves 2) Clodagh says: “Cashel Blue is one of my favourite Irish farmhouse cheeses. It’s made in the town of Cashel, Co. Tipperary, by the Grubb family. Tangy blue cheese is fantastic with sweet caramelised onions, and the thyme gives a subtle pepper and lemon flavour. Substitute the fresh yeast with a 7g sachet of dried fast-action yeast if preferred, and you could use Feta or goat’s cheese instead of blue.” For the dough: 6g fresh yeast 100g plain white flour, plus extra for dusting Pinch of sea salt For the topping: 50g butter 2 onions, quartered and thinly sliced 1 tsp soft brown sugar

Olive oil, for brushing 150g Cashel Blue cheese, or other strong blue cheese 2 tsp fresh thyme, finely chopped Sea salt and black pepper Handful of rocket leaves 1 Place the yeast in a small bowl. Cover with 100ml of tepid water and leave to dissolve for five minutes. Place the flour in a bowl and make a well in the centre. Pour the dissolved yeast into the centre, then add a pinch of salt and mix in the flour from the sides. Add approximately 100ml of water and mix into a dough. Tip out onto a lightly floured surface and knead the dough by pushing it away from you with the heel of your hand until you reach a smooth consistency. Place the dough back in the bowl, cover with a tea towel and place in a warm place for approximately three hours to rise. 2 While the dough is rising, prepare the topping. Melt the butter in a saucepan over a medium heat, then add the onions. Cover and leave to sweat for about 10 minutes, then remove the lid, increase the heat and stir in the brown sugar until the onions are lovely and brown, then tip into a bowl and leave to cool. 3 Preheat the oven to 180°C/160˚C fan/gas mark 4. When the dough has risen, tip it out onto a floured board and roll out into a circle. I like my pizzas thin, so I roll it to about 5mm thick. 4 Brush the pizza base with some olive oil, then spread the onions all over the base. Crumble the blue cheese on top and sprinkle over the thyme. Season and bake for 20 minutes. 5 Scatter the fresh rocket over the pizza just before serving.

Per Serving 750kcals, 49.7g fat (28g saturated), 54.1g carbs, 6.7g sugar, 24g protein, 5g fibre, 1.393g sodium

MAY 2015

29/04/2015 13:09

guest editor Clodagh McKenna

Apple and lavender topless tart Serves 6 Clodagh says: “This tart looks so pretty with the caramelised apples glimmering up at you. The lavender creates a deep, aromatic flavour that is so good with the sweet apples.” For the pastry: 320g plain white flour 1 tsp caster sugar 1 tsp sea salt 230g unsalted butter, chilled and cut into cubes 100ml iced water For the topping: 200g granulated sugar 2 tsp dried lavender flowers 8 medium eating apples Juice of 1 lemon 50g unsalted butter

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1 To make the pastry, place the flour, sugar and salt in a food processor and whiz for a few seconds to combine. Add the chilled butter and whiz until the mixture resembles breadcrumbs – this should take about 10 seconds. With the food processor still running, add the iced water in a slow, steady stream, through the feed tube, until the dough just holds together. 2 Turn the dough out onto a work surface. Divide in two and place each half on a sheet of clingfilm and cover with another sheet of clingfilm. Flatten using a rolling pin and form two discs. Wrap, and refrigerate for at least one hour before using. 3 Preheat the oven to 200°C/180˚C fan/gas mark 6. Mix the sugar with the lavender flowers to infuse, and set aside. 4 Peel, halve and core the apples. Keep one of the apple halves as it is, and halve all the others again to give quarters. Place all the apples in a bowl, squeeze over the lemon juice and toss. 5 Place a 20cm heavy-based ovenproof frying pan over a high heat and add the lavenderinfused sugar along with 50ml water. Bring to

the boil, then reduce the heat to medium and cook until the mixture thickens. Remove from the heat and stir in the butter. 6 Place the apple half in the centre of the frying pan, and arrange the apple quarters around it, cut-sides up. Place the pan back over a medium heat for about five minutes. 7 Remove the pastry from the fridge and roll out to a circle a little larger than the circumference of your frying pan. Place the pastry over the apples and syrup and tuck in the edges. Pop the tart in the oven for 30-35 minutes. 8 Remove from the oven and allow to cool for five minutes, then place a plate slightly larger than the pan on top. Invert the tart onto the plate. Serve warm with softly whipped cream.

Per Serving 785kcals, 38.8g fat (24.1g saturated), 109.1g carbs, 59.6g sugar, 6.7g protein, 7.6g fibre, 0.584g sodium

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Mussels with cream, chorizo, garlic and flat-leaf parsley Serves 2 Clodagh says: “I am a little bit biased, but I do believe that the best mussels in the world are harvested in Ireland. We are an island surrounded by strong tides and clean waters that enable mussels to grow and become beautiful, sweet cushions in rugged shells. This is one of my favourite ways to cook them, as I love the way the spiciness of the chorizo contrasts with the mussels' sweetness. You can swap the chorizo for pancetta, if you like.” 1kg mussels 2 tbsp olive or rapeseed oil 2 garlic cloves, crushed 60g chorizo, diced 2 shallots, finely chopped 100ml cream 100ml white wine 1 tbsp fresh flat-leaf parsley, finely chopped 1 Start by preparing the mussels. The shells should be tightly shut and, if not, should promptly close if you tap them with your finger. If they do not close, they are not alive and should be discarded. Wild mussels will have a ‘beard’, which is a clump of fibres they use to navigate and attach themselves to rocks on the seabed. Before cooking, this beard will have to be removed. To do this, give the beard a sharp tug and pull it towards the hinge of the mussel before discarding. Next, rinse the mussels in cold water to remove any sand, and, using a knife, carefully scrape off any barnacles. 2 Heat the oil in a large saucepan over a medium heat. Stir in the garlic, chorizo and shallots. Cover and leave to sweat for two minutes. 3 Turn the heat up to high and stir in the cream and white wine, followed by the mussels. Stir well, cover and cook for approximately 4-5 minutes. After this time, the shells should have opened, which means they are cooked. Discard any mussels whose shells have not opened. 4 Finish by sprinkling the parsley over the mussels and stirring once more to bring all the flavours together. Divide the mussels between two warmed bowls and pour over the remaining sauce before serving.

Per Serving 806kcals, 42.6g fat (12.1g saturated), 25.3g carbs, 0.5g sugar, 68.8g protein, 0g fibre, 1.827g sodium

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IN THE NEXT ISSUE...

GET READY FOR SUMMER EATING WITH THE JUNE/JULY ISSUE OF EASY FOOD!

Our next celebrity guest editor is... Paul Flynn! Itâ&#x20AC;&#x2122;s time to fire up the barbecues (whether the weather permits it or not is another story!) and weâ&#x20AC;&#x2122;re ready with plenty of quick recipes that will bring a bit of sunshine to your table. Celebrity guest editor Paul Flynn is the chef and owner of The Tannery Restaurant in Dungarvan, Co. Waterford. He loves cooking flavoursome family meals using seasonal Irish ingredients, and is always happy to fire up the grill to cook anything from large joints of meat to healthy summertime vegetables. Pick up a copy of our Summer Special and get inspired with our fast, finger-licking and family-friendly recipes!

Paul Flynn

ON SALETH JUNE 16 INSIDE...

urites fo > Barbecue favoen tertaining

summertime fillings > Mix-and-match taco > No-bake desserts

EF103_24_In the next Issue.indd 24

30/04/2015 11:21

Lightest-ever scones with sweet raspberry cream

½ tsp vanilla extract 1 tsp lemon zest

Makes 15 450g self-raising flour ¼ tsp baking powder 50g caster sugar 110g butter, cubed 2 eggs 50ml double cream 200ml milk For the raspberry cream: 60g fresh raspberries 250ml double cream 1 tbsp caster sugar

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Sift the flour and baking powder into a large mixing bowl. Stir in the sugar. 2 Rub in the butter with your fingertips until the mixture is crumbly. 3 Beat one egg with the cream and milk, then stir into the mixing bowl until the dough is soft and moist, but not too wet. 4 Gather the dough into a ball and turn it out onto a lightly floured surface. Lightly roll it until it is about 3cm thick and use a small, round biscuit cutter to stamp out rounds. 5 Beat the remaining egg with one tablespoon

of water. Place the scones on a baking tray and brush over the egg mixture. 6 Bake in the oven for 15-20 minutes until golden brown. Leave to cool slightly on a wire rack. 7 Meanwhile, use a fork to mash the raspberries in a small bowl and set aside. 8 Beat the cream until thick, then beat in the sugar, vanilla and lemon zest. Gently fold in the mashed raspberries. 9 When the scones have cooled slightly, split them in half and fill with a large dollop of the raspberry cream. Serve immediately. Per Serving 265kcals, 14.6g fat (8.8g saturated), 28.9g carbs, 5.1g sugars, 4.8g protein, 1.1g fibre, 0.07g sodium

r e v o C

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Easy Food 25

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MAGAZINE

ON SALE NOW! EF103_61_XPOSE ADVERT_2015.indd 61

29/04/2015 17:57

What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS

IN THIS SECTION SPEARS OF SUNSHINE P28

We've been waiting all year for the first shoots of summer asparagus

www.easyfood.ie

EF103_XX Intro Pages.indd 27

28-36 SUPER SALADS P32 Who says salads can't be filling? Ditch the rabbit food for these vibrant, hearty summer salads

Easy Food 27

30/04/2015 11:02

Spears of sunshine We've been waiting all year for the first shoots of summer asparagus

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STYLING STYLING&AYSECAN PHOTOGRAPHY TUFEKCIOGLU BARTOSZ PHOTOGRAPHY LUCZAK JOCASTA CLARKE

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28 Easy Food

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MAY 2015

29/04/2015 13:14

what's in season? asparagus

SPRINGTIME TARTLETS Serves 4 16 asparagus spears 1 x 320g sheet of frozen puff pastry, thawed 4 tbsp Ricotta Zest of ½ a lemon 2 tbsp Parmesan, grated Pinch of nutmeg (optional) 1 egg, beaten with 1 tsp milk To serve: 1 tsp fresh mint, chopped 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a large baking tray with parchment paper. 2 Bring a saucepan of salted water to a boil and cook the asparagus for two minutes. Remove the asparagus and plunge it into a bowl filled with iced water to prevent it cooking further. Drain and transfer to a plate lined with kitchen paper to dry. 3 Roll out the puff pastry and cut into four even squares. Place these on the prepared baking tray. 4 Use a sharp knife to score a 1cm border lightly on each pastry square, being careful not to cut all the way through. 5 In a small bowl, mix the Ricotta, lemon zest, Parmesan and nutmeg, if using. Divide this mixture between the pastry squares, keeping it inside the borders. 6 Brush the edges of the pastry tartlets with the egg and milk mixture. 7 Place a few asparagus spears on each tartlet. 8 Bake for 15 minutes until the edges are golden brown. Sprinkle the tartlets with chopped mint. Per Serving 522kcals, 34.6g fat (9.9g saturated), 41g carbs, 2.6g sugars, 13.6g protein, 3.2g fibre, 0.306g sodium

BUYING

■ Look for plump, straight asparagus. ■ Discard any bunches with dry, split, or excessively woody stems. ■ Thin spears are more tender and sweet; thicker stems have a meatier texture and stronger flavour. The choice is yours!

STORING

Store asparagus in a loose plastic bag in the fridge and use within a few days.

PREPARING

■ Rinse the spears under cool water to remove any grit. ■ Grasp the stalk with both hands and bend the bottom portion until it breaks off; it will naturally break where the tender portion ends and the tough, woody part begins. ■ Dry the spears with kitchen paper. www.easyfood.ie

EF103_28-30_What's In Season.indd 29

FUN FACT: th th In the 17 and 18 ragus was as centuries, pa own as colloquially kn in many “sparrowgrass” and. gl En areas of

Easy Food 29

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ts uh the n fille If yo almo ar-cook s k g thic ea to p in d id re ad good oes befo cels. You t r pota o the pa r salted t he them this in eit in the r o d r e t o can g wa e. boilin icrowav m

SALMON AND ASPARAGUS PARCELS Serves 2 2 tbsp butter, softened 2 tsp fresh dill, finely chopped 2 shallots, finely chopped 1 garlic clove, crushed 8 baby potatoes, thinly sliced 2 x salmon fillets 30ml white wine Salt and black pepper 10 asparagus spears 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Cut two large squares of tin foil and two sheets of parchment paper roughly the same size. Place the parchment sheets on top of the foil ones. 2 In a small bowl, combine the softened butter, dill, shallots and garlic. 3 Divide the potato slices between the two sheets of parchment paper and place the salmon fillets on top. Fold up the edges of the foil, leaving the top of the parcels open. 4 Drizzle the white wine over the fish and season, then place the butter mixture on top of the fillets. 5 Place the asparagus spears beside the salmon. Fold the foil and parchment paper over and crimp the edges together to close the packets. 6 Place the packets on a baking tray and bake in the middle of the oven for 25 minutes, or until the fish is cooked throughout. Per Serving 462kcals, 23g fat (9g saturated), 23.7g carbs, 2.4g sugars, 41.5g protein, 6g fibre, 0.258g sodium

IN THE NEXT ISSUE... We're giving PEAS a chance in the June/July issue!

30 Easy Food

EF103_28-30_What's In Season.indd 30

MAY 2015

29/04/2015 13:16

WATER TIPS FROM BEKO, CELEBRATING 25 YEARS IN IRELAND Stop flushing water and money down the drain!

Keeping water usage to a minimum is not just good for the environment, it’s also good for our pocket. And with water bills on everyone’s mind we at Ireland’s leading household appliance manufacturer Beko, thought Easy Food readers might like some tips on how to save water in the home. We all know a shower uses less water than a bath. And not running the tap when you’re brushing your teeth helps too. But what about all that clothes washing - kids’ uniforms, team jerseys and all those socks! And with more Irish households than ever having a dishwasher, we’re getting through stack loads of plates, pots and pans too. Are we better off hand washing our socks and our dishes? Handwashing may seem like a good idea but you’d need more than a hundred basins of water to hand wash the equivalent of a full load in a dishwasher! The average dishwasher cycle can use up to 20 litres of water, that’s 6,000 litres a year if you use your dishwasher 5 or 6 times a week. But Beko’s 6litre dishwasher is so water efficient it could save you a massive 4,200 litres of water a year – that’s the equivalent of 100 six minute showers, or enough to cover your weekly bath!

Here’s our top dishwasher tips from the experts at Beko:• Wipe dishes with a damp cloth rather than rinsing them under the tap before putting them into the dishwasher • Make sure you fully fill (but not overload) your dishwasher and use the eco settings • Older machines may still be going strong but they won’t have the benefit of new technology and will use more energy and water than newer appliances Laundry is another drain on water usage. But again there’s ways to reduce water and energy costs. Start by using the energy saving setting on your appliance. And consider a large capacity washing machine that can do a huge load in one cycle but can still be water efficient for smaller loads (Beko’s 9kg has an automatic water level reduction for half and smaller loads). For laundry 30 degrees is the new 40 degrees. When it comes to household chores, research says that women do more laundry and men prefer to fill the dishwasher. But whoever’s doing the dishes in your house, make sure they’re not wasting precious water now that you’re paying for it.

Visual Identity Standa Görsel Kimlik Standart

FULL PRODUCT DETAILS ARE AVAILABLE AT:- WWW.BEKO.IE

EF103_31_Beko_AD.indd 31

30/04/2015 13:58

Super

SALADS

Who says salads canâ&#x20AC;&#x2122;t be filling? Ditch the rabbit food for these vibrant, hearty salads

TodpgTrilliepd

STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE

Ad on n, salm chicke ! s n w or pra

32 Easy Food

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MAY 2015

29/04/2015 14:00

what's for dinner? hearty salads

Easy Caesar

Our celebrity editor weighs in! Clodagh says: â&#x20AC;&#x153;The flavours in these homemade baked beans are delicious. This is something that you can serve to the whole family for breakfast, or with scrambled or poached eggs for lunch. It will keep in the refrigerator for up to a week. â&#x20AC;?

Serves 4 6 garlic cloves, peeled 150g light mayonnaise 5 anchovy fillets, chopped 6 tbsp Parmesan, grated 2 tsp Worcestershire sauce 1 tsp Dijon mustard 2 tbsp lemon juice Salt and black pepper 5 tbsp olive oil 5 thick slices of stale crusty bread, cubed 1 head of romaine lettuce, shredded 1 In the bowl of a food processor, combine three of the garlic cloves with the mayonnaise, anchovies, two tablespoons of the Parmesan, Worcestershire sauce, mustard and lemon juice. Whizz to combine, then season to taste. Refrigerate until needed. 2 Heat the oil in a large pan over a medium heat. Add the remaining garlic cloves to the hot oil. Cook, stirring, until the garlic is brown, then use a slotted spoon to remove it from the pan. Add the cubes of bread to the hot oil. Cook, turning frequently, until lightly browned all over. Transfer the bread to a plate and season. 3 Place the lettuce in a large serving bowl. Toss with the Caesar dressing, remaining Parmesan and seasoned bread cubes. Per Serving 635kcals, 47.6g fat (10.7g saturated), 40.4g carbs, 3.9g sugars, 15g protein, 0.7g fibre, 0.957g sodium

Bacon and balsamic beans Serves 6 5 thick-cut rashers, snipped into 1cm pieces 3 tbsp olive oil 4 tbsp balsamic vinegar 4 shallots, very finely chopped 1 garlic clove, crushed 1 tbsp brown sugar 1 x 400g tin of mixed beans, drained and rinsed 1 x 400g tin of cannellini beans, drained and rinsed 12-15 cherry tomatoes, halved 4 medium-boiled eggs, halved (optional) To serve: Crusty bread 1 In a large pan over a medium heat, cook the rashers until crisp. Use a slotted spoon to www.easyfood.ie

EF103_32-36_Hearty Salads.indd 33

transfer them to a plate lined with kitchen paper. 2 Remove the pan from the heat, reserving the bacon drippings. Add the oil. 3 In a small bowl, whisk together the balsamic, shallots, garlic and brown sugar. Add this mixture to the pan. Season and stir over a medium-low heat just until warm. 4 In a bowl, combine the mixed and cannellini beans with the cherry tomatoes and half of

the crispy bacon. Add the dressing and stir to combine well. 5 Top the salad with the remaining bacon and the boiled eggs, if using. Serve with crusty bread.

Per Serving 709kcals, 29.6g fat (8.2g saturated), 62.7g carbs, 9.7g sugars, 50.8g protein, 22.2g fibre, 2.654g sodium

x Easy Food 33

29/04/2015 14:01

Mary Coleman â&#x20AC;&#x153;I opted to substitute the orzo with basmati rice. Maybe it would have tasted better with orzo but I thought basmati worked really well. I made it for my family, some of whom can be quite fussy, but the feedback was very positive. The ingredients worked well together. The main complaint from small ones was that it was too 'lemony', but as someone who loves lemon, that was fine by me. I enjoyed the dish, it felt like I was having a healthy dinner that tasted good and I would definitely make it again.â&#x20AC;?

34 Easy Food

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MAY 2015

29/04/2015 14:02

what's for dinner? hearty salads

Lemon orzo and salmon Serves 4 200g orzo (rice-shaped pasta) 1 tsp olive oil 2 garlic cloves, crushed 8 asparagus spears, cut into 2cm pieces 40g fresh spinach Juice of ½ a lemon 2 x 180g salmon fillets Salt and black pepper Cooking spray ½ red onion, finely sliced For the dressing: 40g Feta, crumbled 1 tbsp fresh dill, chopped Zest and juice of ½ a lemon ½ tsp Dijon mustard 2 tbsp extra-virgin olive oil Salt and black pepper 1 Mix all of the dressing ingredients together in a bowl and whisk to combine. 2 Turn the grill on to a high heat. 3 Bring a large saucepan of salted water to the boil. Cook the orzo according to the package directions, then drain. 4 Heat the oil in a small pan over a medium heat and cook the garlic for one minute. Add the asparagus and cook for 3-4 minutes. Stir in the spinach and cook for another two minutes until the asparagus is tender and the spinach wilts. Add the lemon juice and stir to combine. 5 Season the salmon fillets with salt and pepper. Place on a foil-lined grill pan coated with cooking spray and grill for five minutes, or until the fish flakes easily when tested with a fork. 6 Use two forks to break the salmon into large chunks. Combine the salmon, orzo, spinach mixture, onion and dressing in a large bowl and toss gently to coat. Per Serving 428kcals, 17g fat (3.5g saturated), 43.5g carbs, 5.1g sugars, 27g protein, 3.9g fibre, 0.171g sodium

Thai chicken noodles Serves 4 1 large cucumber, peeled 3 large carrots, peeled and cut into matchsticks ½ head of white cabbage, shredded 2 little gem lettuces, shredded ½ red onion, very finely sliced 3 cooked chicken fillets, shredded 200g rice noodles, cooked and rinsed www.easyfood.ie

EF103_32-36_Hearty Salads.indd 35

100g cashews or peanuts, toasted Large handful of fresh coriander For the dressing: 2 tbsp Thai fish sauce (nam pla) 2 tbsp sweet chilli sauce 2 tbsp rice vinegar 2 tsp grated ginger Juice of 1 lime, plus extra wedges to serve 1 Use a vegetable peeler to peel the cucumber into long ribbons. Stop when you get to the seeds. Toss the ribbons with the carrots, white

cabbage, little gem, onion, chicken and noodles. 2 Mix all the dressing ingredients together, then pour this over the salad. Toss through most of the nuts and coriander. 3 To serve, divide the noodle salad between serving bowls. Serve topped with the remaining nuts and coriander, and with some lime wedges on the side.

Per Serving 483kcals, 19.7g fat (4.5g saturated), 40.9g carbs, 9.7g sugars, 36.5g protein, 6.9g fibre, 0.845g sodium

x Easy Food 35

29/04/2015 14:02

Spiced lentil and sweet potato Serves 4 1 large sweet potato, peeled and cut into cubes Olive oil 450g puy lentils 1 red onion, chopped 2 tbsp capers Handful of fresh parsley, chopped 120g goat’s cheese, crumbled For the dressing: 80ml extra-virgin olive oil 60ml cider vinegar

1 tbsp honey 1 tbsp French mustard 2 tsp salt 2 tsp black pepper 1 tsp ground cumin ½ tsp turmeric ½ tsp ground coriander 1 tsp garam masala 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Put the sweet potato cubes on a foil-lined baking tray, season well and drizzle with oil. Roast for 40-45 minutes. 2 Rinse the lentils well, then drain. Place in a pot and cover with 8-10cm of water. Bring to a boil, then reduce the heat and simmer for 15-20

minutes until just cooked but not soft. 3 Place all the dressing ingredients in a jar with a tight fitting lid and shake vigorously to combine. 4 When the lentils are cooked, remove from the heat, drain and place under cold running water to stop them cooking further. 5 When they are still a little warm, place the lentils in a large serving bowl and toss with the dressing. Add the onion, capers, parsley, roasted sweet potato and stir to combine. Top with the goat’s cheese and serve.

Per Serving 436kcals, 37g fat (11.1g saturated), 18.4g carbs, 9.2g sugars, 10.8g protein, 2.7g fibre, 1.457g sodium

Top Tip

n or eve Double ressing d e triple th p the e and ke jar for the extra in r day. anothe

36 Easy Food

EF103_32-36_Hearty Salads.indd 36

MAY 2015

29/04/2015 14:03

larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES

IN THIS SECTION FREE-FROM FAVOURITES P38 Full of flavour, these wholesome gluten-free meals are perfect for a summer snack!

www.easyfood.ie

EF103_XX Intro Pages.indd 37

38-43 STICK 'EM UP P42

See how simple skewers can transform everyday ingredients into something truly special

Easy Food 37

30/04/2015 11:01

Free-from

favourites

Wholesome and full of bold flavours, these glutenfree recipes are perfect for a summer snack!

Brought to you by

38 Easy Food

EF103_38-40_Kelkin.indd 38

MAY 2015

29/04/2015 14:06

larder luck gluten-free meals

Easy Food RECOMMENDS

Kelkin pride themselves on their wide range of great tasting, free-from products. Whether you have Coeliac Disease, Non-Coeliac Gluten Sensitivity, wheat intolerance or simply feel good on a glutenand wheat-free diet, Kelkin Free From favourites have something for you. The range of breads is the perfect addition to any gluten-free diet; their famous sourdough is made to a traditional recipe and comes in delicious soft slices to enjoy on its own or as a sandwich, and all of their breads are a source of fibre and wheat-free!

Mediterranean veggie Serves 2 4 slices Kelkin Free From Multiseed Bread 4 tbsp hummus ¼ red pepper, deseeded and thinly sliced ¼ yellow pepper, deseeded and thinly sliced 1 large carrot, peeled and grated into thick strands A few slices of cucumber 4 tbsp grated white Cheddar A handful of mixed green leaves

Open-faced tomato and cheese bruschetta

Light strawberry cheesecake toastie

Serves 2

500g cherry tomatoes on the vine 1 tbsp olive oil Salt and black pepper 2 slices Kelkin Free From Brown Bread 40g garlic and herb goat’s cheese, or any spreadable cheese A few fresh basil leaves, torn 2 tsp Kelkin Organic Balsamic Vinegar

4 slices Kelkin Free From White Bread 4 tbsp strawberry jam 4 tbsp low-fat cream cheese A handful of fresh strawberries, very thinly sliced

1 Spread two slices of the bread with the hummus. Top each with some peppers, carrot, cucumber, Cheddar and the mixed salad leaves. Add the other slice of bread and slice in half to serve with a cup of soup.

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Rub the tomatoes with the oil and season with salt and pepper. Place on a baking tray and roast in the oven for 10-12 minutes until the tomatoes are soft and the skins have burst. Remove from the vines. 2 Toast the bread and spread with the cheese. 3 Top with the tomatoes, torn basil leaves and a drizzle of balsamic to serve.

Per Serving 279kcals, 9.9g fat (2.3g saturated), 32.3g carbs, 4.4g sugars, 13.2g protein, 5.6g fibre, 0.38g sodium

Per Serving 227kcals, 13.6g fat (4.1g saturated), 22.2g carbs, 7g sugars, 6.3g protein, 4.6g fibre, 0.443g sodium

To serve: Roasted tomato soup

www.easyfood.ie

EF103_38-40_Kelkin.indd 39

1 Heat a non-stick frying pan over a mediumhigh heat. Spread two of the bread slices with jam and the other two with cream cheese. 2 Arrange the strawberries on top of the cream cheese, then sandwich together with the jam slices. 3 Add the sandwiches to the pan and heat for 2-3 minutes per side until golden brown and crisp. Serve immediately.

Per Serving 368kcals, 10g fat (4.7g saturated), 64.6g carbs, 4g sugars, 3.8g protein, 2.9g fibre, 1.11g sodium

Easy Food 39

29/04/2015 14:06

Easy Food RECOMMENDS

Kelkin's most popular Free From cereals include the Buckwheat Cereal range and popular mueslis and porridges, helping you enjoy a hearty and wholesome start to the day! Kelkin Free From Organic Pure Oats are specially produced in a way that avoids cross contamination with wheat, barley or rye. The field is walked at least three times before the grain grows to ensure no other grain is present.

The brunch special Serves 2 4 gluten-free smoked bacon rashers 4 eggs 2 tbsp milk A knob of butter Salt and black pepper 2 slices of Kelkin Free From Sourdough Bread 1 ripe avocado, sliced Juice of ½ a lime 1 Heat a non-stick frying pan over a medium heat and cook the rashers for 3-4 minutes per side until crisp. Remove from the pan and keep warm. 2 Lightly beat the eggs with the milk. 3 Reduce the heat to low and wipe the pan clean with some kitchen paper. Add the butter and pour in the eggs. Cook, stirring often, until scrambled to your liking. Season with salt and pepper. 40 Easy Food

EF103_38-40_Kelkin.indd 40

4 Toast the bread and lay each piece on a serving plate. Top with the rasher, then some scrambled eggs and slices of avocado. Squeeze over a bit of lime juice and serve immediately. Per Serving 680kcals, 49.2g fat (16g saturated), 31.3g carbs, 5.5g sugars, 32.1g protein, 10.2g fibre, 0.773g sodium

Healthy breakfast bars Makes 12 100g mixed nuts, roughly chopped 90g Kelkin Free From Organic Buckwheat Flakes 150g Kelkin Free From Organic Pure Oat Porridge 60g pumpkin seeds 100g dried cranberries or cherries ½ tsp cinnamon ¼ tsp salt

2 ripe bananas, mashed with a fork 100g honey 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and spread the nuts over a baking tray. Toast in the oven for 10 minutes until fragrant. 2 Mix together the nuts, buckwheat flakes, oats, seeds, cranberries, cinnamon and salt in a large bowl. 3 Stir together the bananas and honey, then stir this into the remaining ingredients. 4 Line a 23cm square baking tin with parchment paper, then spread and pack the mixture into the dish in an even layer. 5 Bake for 20 minutes until golden brown on top, then leave to cool completely in the tin. Slice into bars to serve; these store well for up to one week.

Per Serving 204kcals, 8g fat (1.3g saturated), 36.2g carbs, 11.3g sugars, 5g protein, 2.9g fibre,0.167g sodium

MAY 2015

29/04/2015 14:07

Love Your Body, Love Your Morphy

€39. €

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. EF103_26_Dimpco_AD.indd 26

29/04/2015 17:39

STICK â&#x20AC;&#x2122;EM UP! See how a simple skewer can transform everyday ingredients into something special

Spiced lamb koftas Serves 4-6 500g lamb mince Â˝ red onion, finely chopped A handful of fresh parsley, chopped A handful of fresh mint, chopped 1 tsp ground cumin 1 tsp ground coriander A pinch of dried chilli flakes, crushed 1 egg, lightly beaten 2 garlic cloves, crushed 8 wooden skewers, soaked in water for 30 minutes 1 tbsp olive oil To serve: Greek yoghurt Flatbread (optional) 1 Combine the first nine ingredients in a food processor and pulse until just combined. 2 Divide the mixture into eight balls, then shape each around the skewers. Brush each skewer with olive oil. 3 Barbecue or cook on a grill pan over a mediumhigh heat for 4-5 minutes per side until cooked through. Serve with Greek yoghurt and flatbread, if using. Per Serving 211kcals, 14.7g fat (5.1g saturated), 1.4g carbs, 0g sugars, 18.9g protein, 0g fibre, 0.1g sodium

42 Easy Food

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MAY 2015

29/04/2015 14:10

larder luck food on a stick

Malaysian chicken skewers

Per Serving 166kcals, 2g fat (0.8g saturated), 38.5g carbs, 31.3g sugars, 0.8g protein, 2.2g fibre, 0.04g sodium

Serves 4 8 large chicken fillets, halved lengthwise 60ml tamari sauce (or soy sauce) 3 tbsp dark brown sugar 2 tbsp lime juice 2 tbsp oil 1 tbsp curry powder 2 garlic cloves, crushed 1 tbsp fresh ginger, peeled and crushed 8 wooden skewers, soaked in water for 30 minutes 1 Place the chicken in a medium bowl. Whisk the remaining ingredients together in a separate bowl and pour over the chicken. 2 Cover the bowl with cling film and marinate in the refrigerator for at least one hour, or overnight if possible. 3 Spray a grill rack with nonstick cooking spray and set the heat to high. Thread a chicken piece onto each skewer and cook for 4-5 minutes per side until cooked through. Allow to rest for a few minutes before serving. www.easyfood.ie

EF103_42-43_Food on a stick.indd 43

Handheld fruit tarts Makes 4 125g mixed fresh raspberries and strawberries, chopped 70g caster sugar 1 tbsp cornflour 2 tbsp lemon juice 1 sheet of frozen shortcrust pastry, thawed 4 ice lolly sticks 1 egg, beaten with 1 tbsp water 50g icing sugar 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Place the berries in a saucepan over a medium-high heat. Stir in the sugar, cornflour and one teaspoon of lemon juice. Bring to a boil, stirring occasionally, and cook for 10 minutes until the mixture is thick. Leave to cool completely. 2 Roll out the pastry on a lightly-floured surface until it is about ½cm thick.

3 Use a 6cm round biscuit cutter to cut out eight rounds, then place on a baking tray lined with parchment paper. Refrigerate for 15 minutes. 4 Spoon about one teaspoon of the berry mixture onto four of the rounds, leaving a border around the edges. Place an ice lolly stick in the middle of the filling, positioning it near the top of the rounds. 5 Take the remaining rounds and slightly stretch them out so they can fit over the filling. 6 Brush the edges of all the rounds with the egg wash. Place the four empty rounds on top of filling, egg-wash-side down. Crimp the edges with a fork to seal. 7 Brush the tops of each with the egg wash and use a small, sharp knife to cut small vents. 8 Bake for 20 minutes until golden brown. Whisk together the icing sugar and as much of the remaining lemon juice as needed to make a spreadable icing for the tops of the cooled tarts. Decorate as desired before serving.

Per Serving 355kcals, 15.9g fat (3.7g saturated), 6.8g carbs, 4.6g sugars, 44.3g protein, 0.6g fibre, 0.7g sodium

Easy Food 43

29/04/2015 14:10

WHAT’S NEW THIS MONTH ON

easyfood.ie

QUICK & HEA LTHY RECIPES L og on for ou r fav guilt-free 30 ourite -minute meals

GREEK PRAWN COUSCOUS Serves 4

170g couscous 60g dried apricots, chopped 2 tbsp olive oil 120g natural Greek yoghurt 1 tbsp hummus 2 tbsp fresh mint leaves, chopped Salt and black pepper 600g prawns, peeled and deveined 100g cherry tomatoes, halved ½ tsp paprika Juice of ½ a lemon STEP 1: Preheat the grill to high. Combine the couscous, apricots and one tablespoon of the olive oil in a bowl. Pour in 300ml of boiling water, cover with clingfilm and leave to soak for five minutes. STEP 2: Stir together the yoghurt, hummus, mint and a spoonful of water in a separate bowl. Season well and set aside. STEP 3: Toss the prawns, tomatoes, paprika and remaining oil on a baking tray. Grill for four minutes until the prawns are pink and curled. Drizzle over the lemon juice. STEP 4: Fluff the couscous with a fork and divide among serving plates. Top with the prawns and drizzle over the yoghurt sauce.

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EF103_44_Easyfood.ie.indd 44

29/04/2015 14:12

' what s for dinner? FEEDING YOUR FAMILY, MADE EASY!

48-78

IN THIS SECTION WEEKLY BUDGET P46

Our new-look menu makes it easier than ever to eat well on a budget

www.easyfood.ie

EF103_XX Intro Pages.indd 45

READER RECIPES P56

You've been bringing the humble sandwich to a whole new, decadent level

PICK A SIDE P62

Do you like your crÃªpes sweet or strictly savoury? Make your choice...

15 WAYS WITH MAKIN' WISE CHEESE P64 CRACKS P68 We get inventive with Brie, goat's cheese and good old reliable Cheddar

The best thing about eggs? They can be breakfast, lunch or dinner

OODLES OF NOODLES P73

Match pasta to its favourite sauce to get the perfect dish for the whole family

Easy Food 45

30/04/2015 11:04

Weekly BUDGET STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE

Keep it simple, keep it quick with our new-look weekly budget menu

Meatless

Mondays

Monday

Just â&#x201A;Ź1.20/ÂŁ0.87 per serving!

Veggie satay stir-fry Serves 4 50g desiccated coconut 4 nests of dried egg noodles 6 tbsp crunchy peanut butter 2 tbsp lime juice 4 tbsp light soy sauce 2 tbsp sweet chilli sauce 4 tsp brown sugar

46 Easy Food

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2 tbsp vegetable oil 300g mixed stir-fry vegetables To serve: Sliced chillies Lime wedges 1 Pour 100ml of hot water over the desiccated coconut and set aside. 2 Cook the egg noodles according to the package instructions, then drain and rinse with cold water. 3 Mix together the peanut butter, lime juice, soy sauce, sweet chilli sauce and sugar. Add the desiccated coconut with its liquid.

4 Heat the oil in a wok or large pan. Add the stir-fry vegetables and cook for five minutes. 5 Add the noodles and cook for 2-3 minutes until heated through. Stir through the peanut sauce and toss well to coat. Divide between serving bowls and garnish with sliced chillies and/or lime wedges, if desired. Per Serving 541kcals, 30.1g fat (11.5g saturated), 55.7g carbs, 8.8g sugars, 15.7g protein, 10.2g fibre, 1.121g sodium

x MAY 2015

30/04/2015 14:00

Tuesday Just €2.18/£1.57 per serving!

Chorizo and potato taquitos Serves 4 1 large potato, peeled and quartered 250g chorizo, finely chopped ½ medium onion, chopped 1 tomato, chopped 1 green pepper, deseeded and chopped 1 green chilli, deseeded and chopped 120g Cheddar, grated 16 small tortillas

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To serve: Guacamole and salsa, for dipping 1 Place the potato in a pot and add enough salted water to cover by 2cm. Bring to a boil and cook for 15-18 minutes until just tender, then drain and roughly chop. 2 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 3 In a dry pan over a medium heat, cook the chorizo for 3-4 minutes until browned. Remove from the pan and stir it into the potatoes. 4 In the chorizo oil left in the pan, cook the onion, tomato, pepper and chilli for five minutes, stirring occasionally. Add the potato mixture and the Cheddar and stir together for a minute until the cheese melts, then remove from the heat.

5 Dampen two paper towels and place the tortillas between them. Microwave for about 50-60 seconds until warm and pliable. 6 Place one tortilla flat on a clean dry surface, keeping the rest between the paper towels. Spoon two heaped tablespoons of the filling onto the tortilla and spread it evenly across the entire surface. Roll up tightly into a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on a baking tray. Repeat with the remaining tortillas and filling. 7 Spray the taquitos lightly with cooking spray and bake for 15 minutes or until crisp. Serve with guacamole and salsa, for dipping. Per Serving 634kcals, 29g fat (10.8g saturated), 64.4g carbs, 3.6g sugars, 30.4g protein, 9.2g fibre, 1.009g sodium

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29/04/2015 17:51

Wednesday Just €1.66/£1.20 per serving!

Spicy lamb pitta pizzas Serves 2-4 2 tsp olive oil 1 red onion, finely chopped 1 tbsp ground cumin 2 tsp ground paprika 450g minced lamb 4 large pitta breads 4 tbsp tomato purée 100g Mozzarella, grated Handful of fresh parsley, chopped

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200g cherry tomatoes, chopped 1 tbsp lemon juice 1 tbsp lemon zest To serve: Salad 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Heat one teaspoon of oil in a large pan over a medium-low heat and cook the onion, stirring, for three minutes. Add the cumin and paprika and cook for one minute. 3 Add the lamb and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes or until browned throughout. 4 Place the pitta breads on two baking trays.

Spread them with tomato purée and sprinkle with Mozzarella. Spoon over the spiced lamb mixture and bake the pittas for 10 minutes or until golden brown. 5 In a bowl, combine the remaining teaspoon of olive oil with the parsley, tomatoes, lemon juice and zest. 6 Place the pitta pizzas on serving plates. Top with the parsley mixture and serve with a crisp salad. Per Serving 505kcals, 17.4g fat (6.3g saturated), 37.8g carbs, 7g sugars, 47.4g protein, 6.5g fibre, 0.262g sodium

Audrey Galvin “After Easter I had lots of lamb left over, so I was delighted when I got this recipe which allowed me to use up what was in my fridge. It was light, easy to prepare and, best of all, something that you could put together in a couple of minutes. I was concerned about over-browning the lamb in the pan so I kept it on a low heat. The smells from the cumin and paprika were mouth-watering. The pittas were done in minutes so it’s important to keep a watchful eye over them. Once out of the oven, I spread the parsley mixture on top of the lamb pitta pizzas and they tasted divine. The lemon juice gave the dish a beautiful zing. However be warned, four pittas won’t serve four hungry people – my husband and I managed to enjoy all four by ourselves! An easy quick enjoyable dish, perfect for a summer lunch.”

MAY 2015

29/04/2015 17:52

Thursday Just â&#x201A;Ź2.08/ÂŁ1.50 per serving!

Chicken and chorizo jambalaya

1 green pepper, roughly chopped 1 green chilli, deseeded and finely chopped 350g long grain rice 800ml chicken stock 1 x 400g tin of tomatoes

Serves 4

To serve: Fresh parsley, chopped

1 onion, diced 50g chorizo, chopped 500g chicken fillets, cut into bite-sized pieces 1 tbsp Cajun spice

1 Heat a large dry pan over a medium heat and cook the onion and chorizo for 7-8 minutes until golden. 2 Add the chicken and cook for 6-7 minutes

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until browned. Stir in the Cajun spice, pepper and chilli. Cook for 4-5 minutes until the pepper has softened, adding a splash of water if the pan looks dry. 3 Stir in the rice, stock and tomatoes. Bring everything to a boil, then cover and simmer for 20-25 minutes until the rice is cooked. Scatter with a little parsley and serve.

Per Serving 660kcals, 15.4g fat (4.7g saturated), 79.1g carbs, 5.4g sugars, 47.6g protein, 3.5g fibre, 0.959g sodium

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29/04/2015 17:52

ient 5-ingred ! ix f

Friday Just â&#x201A;Ź6.50/ÂŁ4.70 per serving!

One-pan steak dinner with garlic broccoli Serves 2 2 large potatoes, scrubbed 2 rib-eye steaks 7 garlic cloves, peeled and lightly smashed 6 tbsp olive oil 200g tenderstem broccoli, florets halved 1 Use a fork to prick the potatoes all over. Microwave them for 5-6 minutes, turning once. 2 Put the garlic and oil into a large frying pan 50 Easy Food

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and place over a medium-low heat. Cook for 3-4 minutes until the garlic is light brown. Remove from the heat and pour the garlic oil into a cup. 3 Return a tablespoon of the oil to the pan and increase the heat to medium-high. Pat the steaks dry with kitchen paper and rub them on both sides with salt and pepper. When the pan is very hot, add the steaks and cook to your liking (around three minutes on each side for medium). 4 Cut the potatoes into rough wedges. Turn your oven on to its lowest setting and put a plate in to warm up. When the steaks are

cooked, put them on the plate in the oven and cover with foil. 5 Turn the hob heat back down to medium and add the rest of the garlic oil. Cook the potato wedges for 3-4 minutes on each side, seasoning with salt and pepper. Remove from the pan and keep warm with the steaks. 6 Add the broccoli to the hot pan and cook for 3-4 minutes until crispy. Serve with the steaks and wedges. Per Serving 1,092kcals, 64.5g fat (13.4g saturated), 65.8g carbs, 5.9g sugars, 65.4g protein, 11.7g fibre, 2.338g sodium

x MAY 2015

29/04/2015 17:53

Saturday Just €1.75/£1.26 per serving!

Mediterranean prawn stew Serves 4 2 tbsp olive oil 500g raw frozen prawns, defrosted 1 large onion, chopped 5 garlic cloves, crushed 1 red pepper, deseeded and chopped 2 x 400g tins of chopped tomatoes 120ml water 1 tsp cumin ½ tsp smoked paprika 1 tsp dried chilli flakes, or more to taste Handful of fresh parsley, chopped Salt and black pepper To serve: Garlic bread Lemon wedges 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 In a large frying pan, heat one tablespoon of oil and cook the prawns for 1-2 minutes until barely pink. Remove and set aside. 3 Add the remaining oil to the same pan and cook the onion, garlic and red pepper over a medium-high heat for 4-5 minutes, stirring regularly. Add the tomatoes and water. Simmer for 10 minutes, stirring occasionally. 4 Reduce the heat to medium and return the prawns to the pan. Stir in the cumin, paprika, chilli flakes and parsley and season well. 5 Transfer everything to an ovenproof dish and cover tightly with tin foil. Bake the stew for eight minutes. 6 Serve hot with crusty garlic bread and some lemon wedges. Per Serving 275kcals, 9.9g fat (1.8g saturated), 16.1g carbs, 7.8g sugars, 31.3g protein, 4g fibre, 0.320g sodium

www.easyfood.ie

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29/04/2015 17:54

Dessert Just €0.75/£0.54 per serving!

Caramel custards Serves 4 150g sugar 3 eggs 360ml milk 1 tsp vanilla extract 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 In a large heavy saucepan, cook and stir half of the sugar over a low heat for about 10 minutes until it becomes a golden caramel. 3 Pour the caramel into four 180ml ramekins,

tilting each one so that the sugar coats the bottom. Stand for 10 minutes. 4 In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Divide between the ramekins. 5 Place the cups in a baking tin. Pour boiling water into the tin to a depth of 2cm. Bake for 40-45 minutes or until a knife inserted into the centre of one of the cups comes out clean. Remove from the baking tin and place on a wire rack to cool to room temperature. 6 When ready to serve, run a knife around the rim of each cup and invert onto a dessert plate. Per Serving 237kcals, 5.2g fat (2.2g saturated), 42.4g carbs, 42.1g sugars, 7.2g protein, 0g fibre, 0.09g sodium

Low-fat in dessert r u just fo s! t ingredien

54 Easy 52 EasyFood Food

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MAY 2015

29/04/2015 17:54

Sunday Just €2.05/£1.48 per serving!

Easiest-ever fish dish Serves 4 6 garlic cloves, crushed 2 tbsp extra-virgin olive oil 4 fillets of white fish 150ml white wine 4 knobs of butter Salt and black pepper 2 tbsp fresh parsley leaves or 2 tbsp Italian www.easyfood.ie

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herb seasoning 4 lemon wedges To serve: Baby potatoes Broccoli 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2 In a small bowl, mix together the garlic and extra-virgin olive oil. 3 Place fish in a shallow baking dish and rub with the garlic oil. Slowly drizzle the white wine over the fish. 4 Dot the fillets with butter and season with

salt and pepper. 5 Bake, uncovered, for 15 minutes. Scatter with parsley or Italian herb seasoning and bake for five more minutes, or until the thickest part of the fish is opaque and flakes easily. 6 Transfer the fish to serving plates and drizzle with the juices left in the pan. Add a squeeze of lemon juice and serve with some baby potatoes and broccoli.

Per Serving 399kcals, 20.8g fat (9g saturated), 4g carbs, 0.7g sugars, 41.8g protein, 0.6g fibre, 0.231g sodium

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29/04/2015 17:55

Loose ends

We’ve designed these meals to give you maximum variety in flavour while minimising the number of ingredients you need to buy.

■ One bunch of fresh parsley is used to add depth to four very different meals. ■ One 300g pack of chorizo spices up two dinners, each for four people. ■ This menu makes the most of cupboard staples like spices, olive oil, garlic, tinned tomatoes, rice, peanut butter and sugar. ■ Buy one three-pack of peppers and use it across three different meals – no waste! The packet of chillies is also used in three dinners, and any left over can be frozen once chopped.

Dessert Just €1.12/£0.80 per serving!

Strawberry marshmallow mousse cups Makes 4-6, depending on glass size 220g fresh strawberries, hulled, plus extra 1 tbsp sugar 80g miniature marshmallows 180ml double cream, whipped until stiff 2 crispy rice marshmallow bars, cut into chunks 1 Place the strawberries and sugar in a small saucepan over a medium heat. Cook for 3-4 minutes until the strawberries are soft. Remove 54 Easy Food

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from the heat and crush with a potato masher until there are no large chunks left. 2 Place the pan back over a low heat and add the marshmallows, stirring until they dissolve. Remove from the heat and allow to cool. 3 Fold two-thirds of the cream into the cooled strawberry mixture, setting aside the remaining cream for garnishing. 4 Spoon the strawberry marshmallow mousse into glasses, filling them one-third of the way. Fill another third with crispy rice marshmallow bar chunks, then fill to the top with mousse. 5 Add a dollop of the reserved whipped cream on top of each and garnish with half a strawberry. Per Serving 257kcals, 13.4g fat (7.5g saturated), 33.2g carbs, 18.1g sugars, 1.5g protein, 0g fibre, 0.128g sodium

■ If you have any wine left over from the Easiest-Ever Fish (and you don’t fancy drinking it!) freeze it in an ice-cube tray. Pop the cubes of frozen wine into a sealable bag and keep in the freezer for use in the future. ■ Leftover cream from the Strawberry Marshmallow Mousse Cups? Use it to add a splash of decadence to a pasta dish, or make a quick pepper sauce in the pan and serve with the One-Pan Steak Dinner. ■ Slice leftover lemons and limes and add to still or sparkling water – it’s a great way to remind yourself to get your eight glasses in.

MAY 2015

29/04/2015 17:56

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

hed Publis s n Pres i l o m t Mon

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

EF103_55_Andrew Rudd_AD.indd 55

Easy Food 55

29/04/2015 14:13

B.L.A.T. XL WITH CHEESE Serves 2

Niamh Malone Greystones, Co. Wicklow

STYLING & PHOTOGRAPHY ALIDA RYDER

“When I was living in Brisbane with my mates, we were delighted to discover that the Aussie equivalent of a B.L.T. was a B.L.A.T. Avocado goes so well with bacon that we ordered these embarrassingly often! Since I’ve been home, I’ve adapted it to make my B.L.A.T. XL with cheese… because absolutely everything is better with Cheddar!”

6 good-quality Irish rashers 4 slices of multiseed bread 2 tbsp full-fat mayonnaise Baby gem lettuce, shredded 1 ripe beef tomato, sliced ¼ red onion, thinly sliced 2 small handfuls white Cheddar, grated 1 avocado, peeled and sliced 1 Preheat the grill to high and cook the rashers until crispy.

2 Lightly toast both slices of bread and spread some of the mayonnaise evenly on each slice. 3 Take two slices, mayo side up, and layer with the lettuce, tomato, onion, bacon and grated cheese. Pop under the grill for 2-3 minutes until the cheese melts. Add the avocado slices and top with the remaining slices of bread. 4 Close with the other slice of bread and dig in while it's still warm. Per Serving 946kcals, 60.4g fat (14.8g saturated), 64.6g carbs, 5.9g sugars, 38.9g protein, 10g fibre, 0.37g sodium

TOP 5

s e p i c e R ' Readers

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This month you've been taking the humble sandwich to a new level of decadent flavours

MAY 2015

29/04/2015 14:15

weekend cooking readers’ recipes

CAJUN-SPICED CHICKEN BAGUETTES WITH BLUE CHEESE BUTTER Makes 2 100g butter, softened 40g blue cheese, crumbled 1 tbsp olive oil 2 chicken fillets, sliced into strips 1-2 tsp hot Cajun spice, to taste 2 part-baked baguettes 1 ripe beef tomato, sliced 2 handfuls of mixed greens such as baby spinach, watercress and/or rocket

Richard''s Tip

tter heese bu ver blue c r fo "Any lefto e g id pt in the fr is can be ke d n a r e tt u regular b s a g n lo s a " on a steak! amazing

1 In a bowl, mix the butter and blue cheese together vigorously until well combined. Set aside. 2 Heat the oil in a pan over a mediumhigh heat and cook the chicken strips for 5-6 minutes until golden on both sides, seasoning with Cajun spice. 3 Bake the baguettes according to the package instructions. Cool slightly, then split them open without cutting the whole way through. 4 Spread both sides of the baguettes with the blue cheese butter. Layer the bottom halves with sliced tomatoes. 5 Pile the baguettes with mixed leaves, then top with the chicken and serve. Per Serving 1,042kcals, 65.4g fat (33.7g saturated), 57.4g carbs, 3.6g sugars, 56.2g protein, 3.9g fibre, 1.737g sodium

Richard Brennan, Ashbourne, Co. Meath

“Now this is a real 'manwich'! These are great for a weekend lunch, but if you add a batch of crispy homemade chips they make a deadly dinner. The blue cheese butter really makes this sandwich but, if you’re not a fan, you could always use garlic butter instead.”

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Ciaran Chestnutt, Waterford City

“I love a good tuna salad sambo, and this is a great way to mix it up a bit. It might sound unusual, but the sweetness of the croissants works really well with the savoury, spicy filling. Give it a go!”

TUNA SALAD CROISSANTS Makes 2 1 x 160g tin of tuna in brine, drained and flaked with a fork ½ red onion, finely chopped 1 red chilli, deseeded and finely chopped ½ green pepper, deseeded and chopped 1 ripe tomato, deseeded and chopped Juice of 1 lemon 2 tbsp light mayonnaise Salt and black pepper 2 croissants Baby gem lettuce, washed, dried and shredded 1 In a large bowl, combine the tuna, onion, chilli, pepper, tomato, lemon juice and mayonnaise. Season with salt and pepper and set aside for 10 minutes. 2 Use a serrated knife to cut the croissants in half horizontally without cutting all the way through, making a pocket for the fillings. 3 Fill each croissant with a layer of crunchy lettuce, then top with the tuna salad. Serve immediately. Per Serving 493kcals, 24.4g fat (9.8g saturated), 38.9g carbs, 10.9g sugars, 28.3g protein, 4g fibre, 0.66g sodium

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MAY 2015

29/04/2015 14:16

weekend cooking readers’ recipes

OPEN-FACED HALLOUMI AND ROASTED VEGETABLE CIABATTAS Serves 2

Simon Donohoe, Newtownmountkennedy, Co. Wicklow

“I’ve been trying to eat less meat in the last while and have recently discovered halloumi. I love how salty it is and the flavour goes so well with the roasted vegetables and pesto; piled onto a crusty, chewy ciabatta, it’s really tasty for lunch. Just add a salad at dinnertime and you’re good to go!”

1 small courgette, chopped into chunks 1 red onion, chopped into chunks 8 chestnut mushrooms, halved 1 yellow pepper, deseeded and chopped into chunks 3 tbsp olive oil Salt and black pepper 1 tsp dried chilli flakes 150g halloumi, cut into ½cm slices Juice of ½ a lemon 2 ciabattas 4 tbsp pesto 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.

2 Put all the vegetables on a large rimmed baking tray and drizzle with two tablespoons of olive oil. Season with salt, black pepper and chilli flakes, toss to coat and roast for 25-30 minutes until soft. 3 Heat the remaining oil in a griddle pan or frying pan over a medium-high heat. Cook the halloumi for 2-3 minutes per side until golden. Season both sides with black pepper and a generous squeeze of lemon juice (but no salt, as this is a very salty cheese already). 4 Split the ciabattas and lightly toast them. Spread both sides with pesto. 5 Fill the ciabattas with the grilled halloumi and roasted vegetables, and serve.

Per Serving 867kcals, 56.3g fat (39.1g saturated), 64.4g carbs, 8.4g sugars, 31.4g protein, 7.1g fibre, 1.58g sodium

Simon's Tip

Make a big batch of th e roasted vegetables and use the surplus in pasta dis hes or as a side for chicken, lam b chops or fish.

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Easy Food 59

29/04/2015 14:16

ROAST CHICKEN BAP WITH SWEET CHILLI MAYO Makes 1

Aoife Duffy, Rathgar, Co. Dublin

“When making a sandwich, it has to involve cheese! Whether toasted or not, cheese is pretty much a “must have” in the art of sandwich making, and the bread choice is also vital. My favourite sandwich of all time has to be my reliable roast chicken bap with Edam and sweet chilli mayo.”

2 tsp sweet chilli sauce 2 tsp mayonnaise 1 big fresh soft Irish bap Small handful of Edam cheese, grated Leftover cooked chicken Handful of rocket Tomato, chopped Onion, chopped

1 Mix the sweet chilli sauce with the mayonnaise in a bowl and slather generously over the bread. Layer over some Edam. 2 Toss the roast chicken pieces in a bowl with the rocket and season. Pile it all onto the bap. 3 Top with the onion and tomato… and eat!

Per Serving 670kcals, 23g fat (9.8g saturated), 57.4g carbs, 16.7g sugars, 48.5g protein, 6.8g fibre, 1.047g sodium

IN THE NEXT ISSUE... We're looking for ONE superstar barbecue recipe from our readers!

60 Easy Food

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MAY 2015

29/04/2015 14:17

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29/04/2015 17:49 10/04/2013 16:01

PICK A SIDE Do you like your crêpes sweet or strictly savoury? Make your choice…

Minted fruit salsa crêpes with ice cream

Sweet

Makes 4 For the crêpes: 60g plain flour 2 eggs, beaten 160ml milk 15g butter, melted 1 tbsp sugar Pinch of salt

STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE

For the filling: 6 strawberries, hulled and chopped 1 crisp green apple, chopped 1 kiwi, peeled and chopped 200g blueberries 2 tbsp fresh mint, chopped Juice of ½ a lime 2 tbsp orange marmalade 1 tsp fresh ginger, peeled and grated To finish: Vanilla ice cream Fresh mint leaves 1 Stir together all of the filling ingredients in a bowl. Cover and chill for two hours, removing from the fridge 30 minutes before you wish to make the crêpes. 2 Sift the flour into a large bowl. In a jug, combine the eggs, milk, butter, sugar and salt. Add this to the flour and whisk until smooth. 3 Heat a frying pan over a medium heat and spray with cooking spray. Using a serving spoon or small ladle, spoon about three tablespoons of batter into the hot pan, tilting the pan so that the bottom surface is evenly coated. 4 Cook for 2-3 minutes, then turn over and cook for one minute. Transfer to a plate and cover to keep warm. Repeat with the remaining batter to make four crêpes in total. 5 Top each crêpe with a generous spoonful of the fruit salsa and a scoop of vanilla ice cream. Garnish with fresh mint leaves.

Per Serving 386kcals, 14.6g fat (8g saturated), 58.4g carbs, 38.7g sugars, 9.2g protein, 4.4g fibre, 0.176g sodium

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MAY 2015

29/04/2015 14:19

what's for dinner? sweet or savoury

Top Tip

Savoury

fat in e duck Keep th container red e a cove and us fridge ts in the e b e the to mak potatoes! ast ro r e v e

Duck and smoked cheese crêpes Makes 4 For the crêpes: 1 egg, beaten 150ml milk 40g plain flour Cooking spray For the filling: 2 duck breasts 4 tbsp tomato or chilli relish 150g smoked cheese, such as smoked Gouda or smoked Gubbeen, grated To finish: 4 handfuls of rocket

1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Pat the duck breasts dry with kitchen paper. Use a sharp knife to cut a criss-cross pattern in the skin, being careful not to cut through to the meat. 3 Place the duck breasts in a dry, cold non-stick pan over a medium heat, skin side down. Cook for 6-8 minutes or until the skin is very crisp, then carefully drain off the fat into a bowl. Turn the breasts over and cook for a further 2-3 minutes. 4 Remove to a rack in a roasting dish and place in the oven for 12-15 minutes, depending on how rare you like duck. Remove to a plate to rest and cover with foil. 5 Sift the flour into a large bowl. In a jug, combine the egg and milk. Add this to the flour and whisk until smooth. 6 Heat a frying pan over a medium heat and spray with cooking spray. Using a serving spoon or small ladle, spoon about three tablespoons of batter into the hot pan, tilting the pan so that the bottom surface is evenly coated. 7 Cook for 2-3 minutes, then turn over and cook for one minute. Transfer to a plate and cover to keep warm. Repeat with the remaining batter to make four crêpes in total. 8 To assemble, gently spread the crêpes with relish and scatter with grated cheese. Slice the duck breasts and divide the slices between the crêpes. Top each with a small handful of rocket and serve warm. Per Serving 329kcals, 15.5g fat (8.3g saturated), 15.2g carbs, 2g sugars, 31.9g protein, 0g fibre, 0.385g sodium

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Easy Food 63

29/04/2015 14:19

15 WAYS WITH CHEESE CHEDDAR SPICY BAKED PARTY DIP

Serves 6-8 Slice 3 chicken fillets. Add to gentlysimmering water with 3 tbsp taco or burrito spices and poach for 1 hour. Drain and shred with two forks. Allow to cool. In a bowl, mix the chicken with 200g grated Cheddar, 250g soft cheese, 3 chopped spring onions, 2-3 chopped green chillies (deseeded if preferred), salt and pepper. Line a baking dish with tomato passata and top with the chicken mixture. Scatter with 40g extra Cheddar and bake for 20-25 minutes until golden and bubbling. Serve with plenty of tortilla chips or crusty bread, for dipping.

BREAKFAST PIZZA

Serves 2 Preheat the oven to 200°C/180°C fan/ gas mark 6. Grease a baking tray and lay a prepared gluten-free pizza base on top. Bake for 5 minutes, then set aside. Cook 4 gluten-free rashers in a pan until crisp. Drain on kitchen paper, then chop. Drain most of the bacon fat from the pan, reserving 1 tsp. Cook 1 small sliced leek for one minute, stirring occasionally. Set aside. In a small bowl beat 6 eggs with 2 tbsp milk. Pour into the warm pan and lightly scramble. Remove when it's still a little

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undercooked. Layer the pizza with the leeks, scrambled eggs, 90g grated Cheddar and salt and pepper to taste. Bake for 7-8 minutes, remove from the oven and scatter with the bacon.

CHEESY QUINOA BROCCOLI BITES

Makes 30-40 Preheat the oven to 190°C/170°C fan/ gas mark 5. Line a baking tray with parchment paper and coat with cooking spray. In a large bowl, combine 370g cooked quinoa, 100g finely chopped broccoli, 120g grated Cheddar and 2 chopped spring onions and toss to combine. In a small bowl, beat 2 eggs with 30g grated Parmesan and some seasoning. Stir into the quinoa mixture until completely combined. Spoon tablespoonfuls onto the prepared baking tray. Bake for 20-25 minutes or until lightly browned. Remove and rest for five minutes before serving.

HAM AND CHEDDAR GNOCCHI

Serves 4 Heat 1 tbsp olive oil in a large pan and cook 1 chopped onion for 4-5 minutes until tender. Add 300g cubed ham and

cook for 4-5 minutes until ham starts to brown. Add 130g frozen peas and stir. Add 450g gnocchi, 350ml chicken stock and 120ml cream. Stir and cook for five minutes until the gnocchi is tender and the sauce has thickened. Season with salt and pepper and sprinkle with 80g Cheddar and 120g Mozzarella. Place under a hot grill for 2-3 minutes until the cheese is melted and golden-brown.

THREE-CHEESE GARLIC BREAD Serves 4-8 Preheat the oven to 200°C/180°C fan/ gas mark 6. On a cutting board, crush 4 garlic cloves and sprinkle with a pinch of salt. Use a fork to mash the garlic into a paste. Add this paste to 100g softened butter and mix until incorporated. Cut a French baguette in half lengthwise and spread evenly with the garlic butter. Wrap in tin foil and bake for 10 minutes. Remove the foil and sprinkle the bread with 60g Cheddar, 60g Mozzarella and 30g Parmesan. Scatter with 3 tbsp chopped parsley. Bake for another 10-12 minutes until the bread is golden-brown and the cheese is bubbling. Cool for 3-5 minutes, then slice and serve hot.

MAY 2015

29/04/2015 14:22

GOAT'S CARAMELISED ONION TARTE TATIN

Serves 4 Slice 4 onions into 1½cm rings. Preheat the oven to 180°C/160°C fan/gas mark 4. Heat 1 tbsp olive oil and 20g butter in a large ovenproof pan over a medium heat. Put the onions in the pan and cook for 10 minutes, until softened and golden brown. Add 1 tbsp fresh rosemary, 2 tbsp balsamic vinegar, 1 tbsp soy sauce and 1 tbsp sugar. Cook for 3-4 minutes until the sauce caramelises. Roll out a sheet of puff pastry to 5mm thick and cut a circle of pastry the same size as the pan. Lay the pastry over the onions and bake for 15 minutes until browned and puffed. Turn out onto a plate and scatter with 100g crumbled goat’s cheese.

POSH TURKEY BURGERS

Serves 4 Mix 450g turkey mince with ½ tsp chilli flakes and some salt and pepper. Form into 4 equal patties. Preheat a grill to high. Brush the grates with olive oil just before adding the burgers. Cook them, flipping once, until the insides are no longer pink. Cut ½ a large baguette into four pieces and slice them open. Thickly spread each piece with goat’s cheese. Add some soft caramelised onions, chopped sundried tomatoes and rocket, then top with the burgers. www.easyfood.ie

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PEA AND GOAT’S CHEESE RISOTTO

Serves 2 Use boiling water to make up 950ml vegetable stock. Melt 15g butter with 1 tbsp extra-virgin olive oil in a large pan over a medium heat. Add 3 chopped shallots and cook for 4-5 minutes until softened. Add 220g Arborio rice and stir for two minutes. Add 120ml white wine and cook, stirring, until evaporated. Add 400ml stock and stir until absorbed. Add 200g frozen peas and an additional 240ml stock and continue to stir until absorbed. Continue adding stock one ladle at a time, stirring constantly until the rice is creamy. Stir in 60g goat’s cheese and 2 tbsp chopped fresh mint. Season with salt and pepper and serve topped with extra crumbled goat’s cheese.

PENNE WITH KALE, BACON AND GOAT’S CHEESE

Serves 4 Chop 4 rashers into cubes, then heat a pan over a medium-high heat and cook until crisp. Transfer to kitchen paper to drain. Cook 320g penne according to package instructions, then drain, reserving 120ml of its cooking water. Heat 1 tbsp olive oil and 15g butter in a large pan and cook 1 chopped red onion over a medium-high heat for 2-3 minutes. Add 1 crushed garlic clove and fry for 30 seconds. Add 200g chopped kale with a splash of pasta water

and season. Stir-fry until softened. Return the pasta to its pan. Stir in 2 tbsp soft cream cheese, 40g goat’s cheese, 3 tbsp pasta water and salt and pepper. Mix until creamy. Add the pasta to the kale and mix well. Top with another 40g goat’s cheese and the bacon and serve immediately.

GOAT’S CHEESE AND SPINACH FRITTATA

Serves 2 Preheat the grill. Melt 25g butter in a large pan over a medium heat. Cook 200g spinach in the butter for 2-3 minutes, stirring occasionally. Crack 6 eggs into a bowl, season generously and whisk. Transfer the spinach into the egg mixture and wipe the pan to remove any excess moisture left. Heat 1 tbsp olive oil and pour the egg and spinach mixture back into the pan. Cook over a medium heat for 4-5 minutes, topping it with 200g sliced goat’s cheese after two minutes. When the egg is setting around the edges of the pan, place the frittata under the preheated grill for 4-5 minutes until the cheese is melted and the top is golden.

Easy Food 65

29/04/2015 14:23

BRIE

CHICKEN AND BRIE QUESADILLAS

Serves 4 Preheat a large pan over a medium heat and melt 20g butter. Spread mango chutney on one tortilla and place, dry side down, on the hot pan. Top with 4 slices of Brie, a handful of rocket and some shredded cooked chicken. Top with 4 more slices of Brie. Spread another tortilla with mango chutney and place on top, chutney side down. Press down. Cook for 2-3 minutes, then flip the quesadilla carefully. Cook for 2-3 minutes on the opposite side. Remove from heat and repeat with two more tortillas to make a second quesadilla. Cut them into wedges and garnish with sour cream and fresh coriander.

BAKED BRIE AND SUNDRIED TOMATO POT

Serves 4 Preheat the oven to 180°C/160°C fan/ gas mark 4. Remove the rind from 280g Brie and cut into cubes. In a medium bowl, combine 220g sundried tomatoes, 2 crushed garlic cloves, ½ tsp fresh thyme and some black pepper. Layer the base of a medium baking dish with a third of the tomato mixture, then top 66 Easy Food

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with half of the Brie. Repeat layering to the top, finishing with the tomato mixture. Bake for 30 minutes, or until the Brie is melted and bubbling. Serve warm with crusty bread or crackers.

ROASTED BERRY AND BRIE SALAD

Serves 4 Preheat the oven to 230°C/210°C fan/ gas mark 8. Line a large baking tray with tin foil. Spread 340g strawberries and 200g blueberries on the baking tray in an even layer. Drizzle with 1 tbsp extra-virgin olive oil. Scatter with a pinch of sugar and lightly season with salt and pepper. Toss to coat the berries. Bake for 10 minutes until soft and fragrant. Remove from the oven and cool slightly. Pile salad bowls with baby spinach and top with bite-sized chunks of Brie, sliced almonds and the roasted berries. Whisk together 6 tbsp extra-virgin olive oil with 4 tbsp balsamic vinegar, pour over the salad and serve immediately.

BRIE TOASTS WITH THYME AND HONEY

Serves 4 Preheat the oven to 200°C/180°C fan/ gas mark 6. Thinly slice 2 pears. Heat

a large pan over a medium heat and add 20g butter. Add the pear slices and scatter with a pinch of salt and 1 tsp fresh thyme. Cook the pears on both sides for 10-15 minutes until they are tender and golden brown. Place 8 slices of good-quality gluten-free bread on a large baking tray and lightly toast in the oven for two minutes. Top each slice with sliced Brie. Return to the oven for 4-5 minutes until the cheese is melted and golden. Top each toast with pear slices, scatter with chopped walnuts and drizzle with honey.

ASPARAGUS AND BRIE SOUP

Serves 4 Melt 120g butter in a large pot over a medium heat and cook 250g asparagus until tender. Stir in 4 tbsp plain flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add 720ml chicken or vegetable stock, 240ml light cream and 120ml white wine. Bring to a boil, then reduce the heat and simmer for 10-15 minutes. Blend with a stick blender or food processor until smooth. Return to the pot. Remove the rind from 180g Brie, cut into cubes and add to the soup. Simmer, uncovered, for five minutes or until cheese is melted.

MAY 2015

29/04/2015 14:23

Experience St. Tola GOAT'S CHEESE

t. Tola Goat’s Cheese has been made outside the village of Inagh, Co. Clare since 1982. In 2014, Siobhán Ní Ghairbhith and her team were awarded Best Artisan Producer at Blas Na hÉireann Awards; they are one of the few Irish Farmhouse Cheese makers that continues to produce cheeses from the milk from their own family herd, thus making St.Tola cheeses truly artisan with authentic provenance. St. Tola cheeses can be found in specialist food shops, Tesco and SuperValu stores nationwide. Guests can take a tour of the farm as part of the Burren Food Trail and Burren Eco Tourism Network, or can pay a visit on the farm’s Open Day on Tuesday, May 19th from 11am-1pm for a special picnic in conjunction with the Burren Slow Food Festival. For more information, visit www.st-tola.ie.

sainttola www.easyfood.ie

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@sttolacheese

GOAT’S CHEESE MOUSSE Ser ves 4 8 piquillo peppers h Green leaves, to garnis : For the walnut powder 45g walnuts 5g sugar 1g sea salt usse: For the goat’s cheese mo ese che t’s goa a 150g St. Tol 50ml cream 50g crème fraîche Sea salt

180˚C/160˚C 1 Preheat the oven to -roast the fan/gas mark 4 and dry until hard and walnuts on a baking tray crunchy. Allow to cool. sor with the 2 Blend in a food proces ead the powder sugar and the salt. Spr place in the onto a baking tray and is achieved. oven until a crumb texture minutes so This will only take a few der! keep an eye on the pow , cream 3 Whip the goat’s cheese the mixture and crème fraîche until ency. Season forms a smooth consist bag with a to taste. Place in a piping medium-sized nozzle. on to a plate 4 Pipe the goat’s cheese pers around and lay the piquillo pep . Garnish and on top of the cheese finish by and with some green leaves over the der sprinkling the walnut pow h some wit ve cheese and peppers. Ser rs. cke fresh sourdough or cra fat (2.4g saturated), 11.2g Per Serving 193kcals, 13.6g ein, 0.8g fibre, 0.518g sodium carbs, 7.6g sugars, 7.8g prot

. Recipe taken from Cava Recipe by JP McMahon k Spain in Ireland. Cookboo of e Tast A s: Bodega, Tapa taurant.ie. ares .cav www e onlin available to purchase

Easy Food 67

29/04/2015 14:24

MAKIN'

Wise Cracks

STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE

The best thing about eggs? They can be breakfast, lunch or dinner…

Asya O’Callaghan “I worked with the Japanese for nearly ten years and love Japanese cuisine, so I was excited to cook this noodle soup. This recipe should be renamed “pick me up on a cold day” soup! Nothing but goodness! The recipe is easy and clear to follow. Because it is assembled before serving, it would work for families with children who are plain eaters: just leave some stock aside before adding all the spices into it. I will definitely cook this again.”

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MAY 2015

29/04/2015 14:26

what's for dinner? eggs

JAPANESE NOODLE SOUP Serves 4 1 tbsp sesame oil 400g pork or chicken, sliced 4 nests of dried egg noodles 720ml chicken stock 3 garlic cloves, crushed 4 tbsp soy sauce 1 tsp Worcestershire sauce 2cm piece of fresh ginger, peeled and sliced ½ tsp Chinese five spice ½ tsp sugar ½ tsp chilli powder 1 pak choi, chopped 2 medium-boiled eggs, peeled and halved To garnish: Spring onions, chopped Red chillies, sliced 1 Heat one tablespoon of sesame oil in a pan over a medium-high heat and cook the pork or chicken slices for 4-5 minutes or until cooked throughout. Remove from the heat. 2 In a large pot of boiling water, cook the noodles according to the package instructions, then drain them well. 3 In a large saucepan, combine the chicken stock, garlic, soy sauce, Worcestershire sauce, ginger, Chinese five spice, sugar and chilli powder and bring to a boil. Reduce the heat, add the pak choi and simmer for five minutes. Taste the stock and add extra soy sauce or sugar to taste. 4 Divide the noodles between four soup bowls. Arrange the pork or chicken on top of the noodles and add half an egg to each bowl. 5 Bring the stock to the boil once more, then pour into the soup bowls. Garnish with spring onions and sliced chililes, if liked, and serve.

For the tortilla topping: Cooking spray 2 small tortillas, cut into 1cm-wide strips Salt To finish: 6 large eggs 90g Cheddar, grated 100g sour cream Juice of ½ a lime Handful of fresh coriander, chopped 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Combine the chilli, tomatoes, onion and garlic in a blender or food processor and whizz until smooth. 2 Season the sauce and pour into an ovenproof pan. Stir in the beans, bring to a simmer over a medium heat and cook for 10 minutes. 3 Meanwhile, spray a baking tray with cooking spray. Spread the tortilla strips in a single layer on the baking tray and spray them too. Sprinkle

with coarse salt. Bake for 5-6 minutes, tossing once or twice, until golden brown and crisp. 4 When the sauce has thickened, remove the pan from the heat. Carefully crack the eggs over the surface of the sauce, spacing them as evenly as possible. Return the pan to the heat, cover with a lid and let the eggs cook gently in the sauce for 10-12 minutes, until the whites are partially but not completely opaque. 5 Turn the grill on to high. Sprinkle the Cheddar over the top of the eggs and place the pan under the grill for 3-4 minutes until the cheese is browned and bubbling and the eggs are cooked to your liking. 6 Remove the pan from the oven, top with dollops of sour cream and squeeze over the lime juice. Sprinkle with the tortilla strips and some coriander and serve immediately.

Per Serving 422kcals, 15.2g fat (6.7g saturated), 44g carbs, 5.3g sugars, 28.9g protein, 10g fibre, 0.276g sodium

Per Serving 427kcals, 11.5g fat (3g saturated), 42.1g carbs, 4.8g sugars, 39.2g protein, 8g fibre, 1.923g sodium

BAKED MEXICAN EGGS WITH TORTILLA TOPPING Serves 4-6 For the sauce: 1 green chilli, deseeded and chopped 1 x 400g tin of chopped tomatoes ½ an onion, chopped 1 garlic clove, crushed Salt and black pepper ½ x 400g tin of black, pinto or kidney beans, drained and rinsed www.easyfood.ie

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Easy Food 69

29/04/2015 14:27

ToptheTseipeggs

Enjoy , over ir own on the d into e il p r toast o illas for a rt to warm ito. st burr breakfa

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MAY 2015

29/04/2015 14:27

what's for dinner? eggs

MEDITERRANEAN SCRAMBLE

Our celebrity editor weighs in! Clodagh says: "This is the perfect recipe for a lovely Sunday treat. It's really simple, packed with iron and protein and can be made in under 10 minutes."

Serves 2 5 large eggs Splash of milk Salt and black pepper 2 sausages 12 cherry tomatoes 4 chestnut mushrooms, sliced 1 spring onion, chopped 1 large handful spinach leaves Knob of butter 1 ball of fresh Mozzarella cheese, torn into chunks 1 Whisk the eggs in a small bowl. Add a splash of milk and some seasoning, whisk again and set aside. 2 Cut one end off each sausage and squeeze out the meat. Cut the sausage meat into bitesized chunks. 3 Heat a large pan over a medium-high heat and cook the sausage meat for 4-5 minutes until golden brown. 4 Add the cherry tomatoes, mushrooms and spring onion and cook, stirring only a few times so the tomatoes start to blister and the mushrooms turn golden brown. Add the spinach and cook until it wilts, seasoning with a little salt and lots of black pepper. Transfer the mixture to a bowl. 5 Wipe the pan clean with kitchen paper and melt the butter over a medium-high heat. Add the eggs and let them cook undisturbed until the edges begin to set. Gently scramble the eggs until almost cooked. 6 Add the sausage mix to the eggs and carefully stir to combine. Scatter over the Mozzarella and fold into the eggs. Cover with a lid for 30 seconds to melt the cheese, then divide between plates and serve.

Per Serving 771kcals, 46.7g fat (23.4g saturated), 35.4g carbs, 20.7g sugars, 59.4g protein, 9.4g fibre, 1.119g sodium

CREAMED SPINACH AND POACHED EGG TOASTS Serves 4 450g spinach leaves 2 tbsp butter 2 garlic cloves, crushed 2 shallots, chopped 3 tbsp plain flour

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TosopmTeispliced

Add on d salm smoke adent c e for a d lunch!

360ml milk 40g Parmesan, grated 1 tbsp Dijon mustard Salt and black pepper 4 large eggs 4 slices of sourdough or other crusty bread 1 Wilt the spinach in a pot of boiling water for just one minute, then rinse under cold water to stop it cooking further. Use your hands to squeeze out the excess water from the leaves. Chop the spinach and set aside. 2 Melt the butter in a pan over a medium heat. Add the garlic and shallots and cook for 4-5

minutes. Add in the flour, stirring everything together to form a paste. Slowly whisk in the milk and cook until slightly thickened. Stir in the Parmesan, mustard and spinach and season with salt and pepper. 3 Poach four eggs and toast the sourdough (or other bread of your choice). 4 Spread the creamed spinach on the toast and top each slice with a poached egg. Season with a little salt and pepper and serve. Per Serving 368kcals, 16.4g fat (7.7g saturated), 37.4g carbs, 7.1g sugars, 20.1g protein, 3.8g fibre, 0.593g sodium

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BREAKFAST FRIED RICE Serves 4 4 rashers 1 onion, chopped 2 garlic cloves, crushed 600g day-old cooked rice, cold from the fridge 1 large handful of frozen peas 2 eggs, beaten, plus 4 whole Â˝-1 tsp dried chilli flakes, to taste 5 tbsp soy sauce 2 tbsp sesame oil Black pepper 1 tbsp vegetable or coconut oil 2 spring onions, chopped 1 In a large pan or wok, cook the rashers until crispy. Remove with a slotted spoon and set aside. Reserve the bacon fat in the pan. 2 Cook the onion in the bacon fat over a medium heat for three minutes. Add the garlic

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and cook for another three minutes. 3 Add the rice, breaking up any large lumps. Add the peas and stir to combine everything. 4 Push the rice to one side of the pan and pour the beaten eggs into the other side. Add the chilli flakes to the eggs and scramble, stirring, until fluffy. Stir the eggs into the rice. 5 Add the soy sauce and sesame oil and stir to combine. Increase the heat to medium-high, season with black pepper and cook for another 4-5 minutes. Crumble in the crispy bacon. 6 In a separate pan, heat the oil over a medium heat and fry the four whole eggs until cooked to your liking. 7 Divide the fried rice between serving bowls, scatter with the spring onions and top with the fried eggs.

Per Serving 883kcals, 24.6g fat (6.5g saturated), 130.1g carbs, 3.8g sugars, 32g protein, 4.7g fibre, 1.257g sodium

MAY 2015

29/04/2015 14:28

Oodles of

Noodles!

Tomato broccoli pasta Serves 4 300g fusilli lunghi pasta (or any other long, thin pasta) 3 tbsp olive oil 2 garlic cloves, crushed 200g tenderstem broccoli, sliced or cut in half 400g cherry tomatoes, halved Salt and black pepper 60g Parmesan, grated A small handful of fresh basil, chopped

STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE

Match pasta with its favourite sauce to get the perfect dish for everyone in the family

the pasta according to the package instructions. 2 Heat the oil in a frying pan over a medium heat and cook the garlic and broccoli for two minutes. 3 Add the tomatoes and continue cooking for 5-7 minutes, until they start to release their juices and form a sauce. Season well. 4 Drain the pasta and add to the pan, tossing well to combine. Add the Parmesan and fresh basil just before serving.

Per Serving 392kcals, 15.8g fat (3.9g saturated), 49.4g carbs, 3.5g sugars, 15.7g protein, 2.6g fibre, 0.219g sodium

1 Bring a pot of salted water to the boil and cook 73 Easy Food

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T P C A E F S R T E P AND SAUCE PAIRINGS A Short, tubular pastas go well with sauces that are thick or chunky. Keep the size of the ingredients in mind: tiny macaroni won't hold a chickpea, while rigatoni may be too large for a simple tomato sauce, meaning penne might work better. Ridged pastas provide even more texture for sauces to cling to.

Long, thin pasta

Shaped pastas pair well with all kinds of sauces, but especially those with texture. Pieces of meat or vegetable are captured in the crevices of the pasta and nestle in the twists.

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such as spaghetti or linguine work best with oil-based sauces. These long pastas need lots of lubrication, and oil coats the pasta without drowning it. Thicker strands, like fettuccine and tagliatelle, can stand up to cream sauces and ragĂšs. When cutting vegetables or herbs for long pasta, cut them string-like rather than in cubes to help them blend better.

MAY 2015

29/04/2015 16:32

what's for dinner? family pasta

for Perfect s! e l todd r

Pasta medley Serves 4-6 250g orzo pasta 1 carrot, peeled and finely chopped 1 red pepper, deseeded and finely chopped 80g frozen baby peas 60g broccoli florets, finely chopped 80g sweetcorn 1 tbsp olive oil Salt and black pepper 1 Bring a pot of salted water to the boil and cook the pasta for seven minutes. 2 Stir in the carrot, pepper, peas and broccoli and cook for another five minutes. 3 Drain the pasta and stir in the sweetcorn and oil. Season to taste. Per Serving 262kcals, 5.3g fat (0.8g saturated), 45.2g carbs, 3.8g sugars, 9.5g protein, 3g fibre, 0.86g sodium

x www.easyfood.ie

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Creamy Cajun prawn fettuccine Serves 4 300g fettuccine 2 tbsp olive oil 16 raw king prawns 2 tbsp Cajun spice 2 garlic cloves, crushed 1 red pepper, deseeded and thinly sliced 250ml chicken stock 250ml cream 120g Parmesan, grated A small handful of fresh parsley, chopped 1 Bring a pot of salted water to the boil and cook the fettuccine according to the package instructions. 2 Heat half of the oil in a frying pan over a medium-high heat and toss the prawns with half of the Cajun spice. Cook the prawns for

about two minutes per side until pink and curled. Remove from the pan and set aside. 3 Lower the heat, add the remaining oil in the pan and add the garlic and pepper. Season with the remaining Cajun spice and cook for about four minutes until softened. 4 Pour in the chicken stock and cream. Increase the heat and simmer for a few minutes until thickened and reduced by half. Remove from the heat and stir in the grated Parmesan. 5 Drain the fettuccine, reserving a few tablespoons of the cooking water. Add the pasta to the sauce, tossing to combine. If it seems very thick, add a bit of the water to loosen. 6 Sprinkle with parsley and serve warm.

Per Serving 860kcals, 25g fat (8.5g saturated), 47.9g carbs, 3.3g sugars, 111.6g protein, 2.7g fibre, 0.594g sodium

Easy Food 75

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Sausage ricotta rigatoni Serves 6 400g rigatoni pasta 1 head of broccoli, cut into small florets 150g pork sausages, diced 4 tbsp olive oil 1 small onion, thinly sliced 4 garlic cloves, crushed 1 red chilli, thinly sliced 8 sprigs of thyme, chopped 200ml white wine Salt and black pepper 150g Ricotta 1 Bring a large pot of salted water to the boil and cook the rigatoni according to the package

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instructions. Add the broccoli during the last three minutes of cooking. 2 Heat a large frying pan over a high heat. Add the sausages and cook for five minutes until crispy. Remove from the pan and set aside. 3 Add the oil and cook the onion, garlic, chilli and thyme for two minutes. 4 Stir in the white wine and bring to a simmer. 5 Drain the pasta and broccoli and stir into the pan. Season well, then stir in the Ricotta and toss until well-coated.

Per Serving 496kcals, 19.8g fat (5.1g saturated), 57g carbs, 4g sugars, 17.8g protein, 4g fibre, 0.262g sodium

MAY 2015

29/04/2015 16:34

what's for dinner? family pasta

Gluten-free cheesy tomato pasta Serves 4 300g gluten-free fusilli 1 x 400g tin of chopped tomatoes 1 tbsp tomato purée 40g Cheddar, grated 2 tbsp Parmesan, grated 1 tbsp light cream cheese ¼ tsp dried Italian seasoning 1 Bring a pot of salted water to the boil and cook the fusilli according to the package instructions. 2 Heat a separate saucepan over a medium heat and add the chopped tomatoes. Purée with a hand blender until smooth, then stir in the tomato purée. 3 Reduce the heat to low and stir in the Cheddar, Parmesan, cream cheese and seasoning until the cheese has melted. 4 Drain the pasta and add to the sauce, tossing until completely coated.

ters Little ea ve o l l wil this!

Per Serving 354kcals, 5.5g fat (2.8g saturated), 60.1g carbs, 4.5g sugars, 15.5g protein, 8.1g fibre, 0.147g sodium

www.easyfood.ie

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Easy Food 77

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Stuffed cannelloni Serves 6 120ml white wine vinegar 200ml olive oil, plus extra for drizzling 4 garlic cloves, crushed 2 chicken fillets, chopped Salt and black pepper 250g cannelloni pasta 60g butter 400ml cream 150g Parmesan, grated 400g Ricotta 1 egg, beaten 2 tbsp fresh basil, chopped 2 tbsp fresh parsley, chopped 1 x 125g ball of fresh Mozzarella, sliced To serve: Side salad 1 Stir together the vinegar, oil and half of the garlic. Add the chicken, season well with salt and pepper and leave to marinate in the fridge for at least 30 minutes. 2 Bring a pot of salted water to the boil and cook the cannelloni according to the package instructions. Drain, then transfer to a large bowl and drizzle over a little oil. Toss the pasta to coat and leave to cool slightly (the oil will help prevent the pasta from sticking). 3 Preheat the oven to 180Ë&#x161;C/160Ë&#x161;C fan/gas mark 4. Heat a frying pan over a medium-high heat. Remove the chicken from the marinade, draining any excess, and cook for five minutes or until cooked through. Remove and set aside. 4 Melt the butter in the pan and cook the rest of the garlic for 30 seconds until fragrant. 5 Add the cream. Bring to a simmer and cook for 5-7 minutes until thickened. Stir in the Parmesan, then remove the pan from the heat. 6 In a large bowl, stir together the Ricotta, egg and herbs. Mix in the cooked chicken. 7 Stuff the cooked cannelloni tubes with the chicken and Ricotta mixture. 8 Cover the bottom of a baking dish with half of the creamy sauce, then place the stuffed pasta on top. Pour over the remaining sauce and add a layer of Mozzarella. 9 Cover with tin foil and bake for 45 minutes. Leave to stand for 10 minutes before serving with salad.

Per Serving 833kcals, 62.1g fat (21.9g saturated), 30.6g carbs, 1.5g sugars, 40.9g protein, 0g fibre, 0.606g sodium

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MAY 2010 2015 AUGUST/SEPTEMBER

29/04/2015 16:35

weekend cooking SPEND SOME TIME CREATING MEALS THE WHOLE FAMILY WILL LOVE

80-97

IN THIS SECTION CURD IS THE WORD P80

Liven up your cooking with fresh, zingy lemon curd

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EF103_XX Intro Pages.indd 79

BANGING TOPPERS P86

Turn ordinary sausages into a special treat with these tasty toppings

GLUTEN-FREE GOODIES P88

Celebrate Coeliac Awareness Week with these homemade treats

IT'S ROASTING P94

Fresh, light recipes that prove roasts are for life, not just for winter

Easy Food 79

30/04/2015 11:05

d r u C

D R O

W E ith w H king

T S I p your coo

rd u c n mo e l ingy z , h fres

STYLING & PHOTOGRAPHY MAMI AOYAGI

u n e v Li

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MAY 2015

29/04/2015 16:36

weekend cooking lemon curd

HOW TO MAKE HOMEMADE LEMON CURD Makes about 350ml 2 whole eggs, plus 2 egg yolks 165g caster sugar 80g butter, chilled Zest and juice of 2 lemons 1 In a small saucepan, whisk together the whole eggs, yolks and sugar until smooth. 2 Place the pan over a low heat. Add the butter, zest and juice and cook, whisking continuously, for 3-4 minutes until thickened. 3 Strain through a sieve into a sterilised jar and keep, covered, in the fridge for up to two weeks. Per Serving 182kcals, 10.4g fat (5.9g saturated), 22.2g carbs, 21.1g sugar, 2.3g protein, 0g fibre, 0.075g sodium

LEMON COCONUT BUNS Makes 12 1 tsp lemon zest 280g caster sugar 240g plain flour 1 tbsp baking powder 85g coconut oil 160ml coconut milk 40ml milk 1 tsp vanilla extract 2 eggs, lightly beaten For the icing: 100g unsalted butter, at room temperature 200g icing sugar, sifted 80g desiccated coconut 1 tsp lemon zest 250g cream cheese, at room temperature 4 tbsp lemon curd To decorate: Desiccated coconut Lemon curd 1 Preheat the oven to 170ÂşC/150Ë&#x161;C fan/gas mark 3 and line a 12-cup muffin tin with paper liners. 2 Beat the lemon zest, sugar, flour, baking powder and coconut oil in a mixing bowl until it reaches a coarse, sand-like consistency. 3 Whisk together the milks and vanilla, then beat into the mixing bowl until just combined. Beat in the eggs. 4 Divide the batter among the muffin cups and bake for 18-22 minutes until a skewer inserted into the centre of one comes out clean. Transfer to a wire rack to cool. www.easyfood.ie

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5 To make the icing, cream the butter, icing sugar, coconut and lemon zest until blended. 6 Gradually beat in the cream cheese, a little at a time, until incorporated. Beat in the lemon curd. Spread the icing over the tops of the cooled buns. 7 Decorate with desiccated coconut and extra lemon curd. Per Serving 528kcals, 31.7g fat (23g saturated), 60.3g carbs, 42.3g sugar, 5.8g protein, 2g fibre, 0.144g sodium

PEAR AND FIG SALAD Serves 4 300g mixed salad leaves, store bought 2 ripe pears, cored and thinly sliced 8 fresh figs, halved 80g blue cheese, crumbled 60g walnuts, roughly chopped

For the vinaigrette: 200ml extra-virgin olive oil 120ml lemon juice 1 tsp salt 2 tbsp lemon curd 1 tbsp honey 1 tsp Dijon mustard 1 Whisk together all of the ingredients for the vinaigrette. 2 Place a pile of salad leaves on each plate and arrange the pears and figs on top. Scatter over the blue cheese and walnuts and drizzle with just enough of the vinaigrette to lightly coat. Serve immediately. Per Serving 789kcals, 65.7g fat (12.8g saturated), 49.9g carbs, 35.6g sugar, 10.3g protein, 8.1g fibre, 0.911g sodium

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29/04/2015 16:39

MERINGUES WITH LEMONBLACKBERRY CURD Serves 4 200g blackberries 1 tbsp caster sugar Â˝ tbsp lemon juice 200ml whipped cream 6 meringue nests 200g lemon curd

the berries have released their juices and the sauce is thick. Remove from the heat and set aside to cool. 2 Place a large dollop of whipped cream into each meringue nest. Top with lemon curd and spoon over the blackberry sauce. Serve immediately.

1 Place the blackberries, sugar and lemon juice in a small saucepan over a medium-low heat and cook for 10-15 minutes, stirring occasionally, until

Per Serving 471kcals, 36g fat (19.8g saturated), 45.2g carbs, 41.4g sugar, 6.7g protein, 2.7g fibre, 0.245g sodium

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MAY 2015

29/04/2015 16:40

weekend cooking lemon curd

LEMON MERINGUE BARS Makes 12 200g butter, at room temperature 250g plain flour 50g icing sugar 2 tsp lemon zest 400g lemon curd For the meringue topping: 4 egg whites 100g caster sugar 1 Preheat the oven to 180Ë&#x161;C/160Ë&#x161;C fan/gas mark 4. Beat together the butter, flour, icing sugar and lemon zest until blended. Press the mixture evenly into a 33 x 23cm rimmed baking tray. 2 Freeze for 10 minutes, then bake for 20-22 minutes until golden. 3 Leave to cool completely, then spread the lemon curd over the crust. Bake for 18-20 minutes until the curd sets, then leave to cool. 4 Beat the egg whites and sugar for the topping with an electric whisk until stiff peaks form. 5 Spread the meringue topping over the curd layer in a swirling motion to create peaks. Bake for 8-10 minutes until the topping begins to brown. 6 Leave to cool completely, then cut into bars. Per Serving 382kcals, 27.1g fat (15.3g saturated), 37.4g carbs, 21.5g sugar, 5.7g protein, 0.6g fibre, 0.219g sodium

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ASIAN LEMON CHICKEN Serves 4 600g chicken, cut into chunks 60g plain flour 2 tbsp vegetable oil 1 garlic clove, crushed 1 tbsp fresh ginger, peeled and grated 1 tbsp white wine vinegar 1 tbsp soy sauce 150ml chicken stock 220g lemon curd Zest of 1 lemon 2 spring onions, finely chopped 1 Toss the chicken in the flour until lightly coated, shaking off any excess. 2 Heat the oil in a large frying pan or wok over a high heat. Add the chicken and cook for five 84 Easy Food

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minutes, stirring frequently, until golden. Remove from the pan and set aside. 3 Reduce the heat to medium and add the garlic and ginger. Cook for 30 seconds until fragrant, then add the vinegar and soy sauce. Cook for 1-2 minutes until nearly evaporated. 4 Stir in the chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. 5 Stir in the lemon curd until combined, then return the chicken to the pan. Cook for another 3-4 minutes until the sauce has thickened and the chicken has cooked through. Garnish with the lemon zest and spring onions to serve.

Per Serving 579kcals, 33.8g fat (13.7g saturated), 29.4g carbs, 15.2g sugar, 49.5g protein, 1.1g fibre, 0.627g sodium

MAY 2015

29/04/2015 16:41

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Top Tip

Try not to pierce the sausages with a fork while they’re co oking; turning them wi th tongs with help the hold their juices m for maximum flavo ur

MIX AND MATCH The bread

BANGING toppers

Turn ordinary sausages into a special treat with these tasty toppings

86 Easy Food

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Hot dog buns are the old supermarket standby, but mix it up using: • Baguette • Ciabatta • Thick-cut sourdough • Pitta breads • Tortilla wraps • Garlic bread

THE SAUSAGE

We have some fantastic sausages here in Ireland but, for some international influences, try: • German bratwurst • Italian sausage, either sweet or hot • Polish kielbasa • Spanish chorizo • American hot dogs • French Morteau • Irish black pudding • Ca jun andouille

STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE

MAY 2015

29/04/2015 15:14

THE EXTRAS

You canâ&#x20AC;&#x2122;t go wrong with grilled onions, peppers and mustard but, for a change, try one of the following:

1. GREEN CHILLI AND

CUCUMBER YOGHURT

Peel a cucumber, split in half lengthwise and remove seeds with a spoon. Sprinkle lightly with salt, place cut-side down on paper towels and set aside for 30 minutes. In a bowl, beat 110g soft cream cheese with two tablespoons of natural yoghurt until smooth. Pat the cucumber dry and chop. Add the cucumber to the cream cheese mixture with two finely-chopped green chillies, one chopped spring onion and a handful of chopped coriander. Stir to combine.

2. BALSAMIC ONION, TOMATO AND FETA RELISH

In a bowl, mix two tablespoons www.easyfood.ie

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of olive oil with one tablespoon of balsamic vinegar and season. Add half a thinly-sliced red onion, a handful of quartered cherry tomatoes, a handful of roughly-chopped baby spinach leaves and 100g of crumbled Feta. Stir to combine.

AND BLUE CHEESE 3. APPLE CHUTNEY

Heat two teaspoons of olive oil in a small saucepan over a medium-high heat. Add two finely-chopped shallots and cook for one minute. Add two peeled, finely-chopped apples, 230ml of cider, two tablespoons of brown sugar and one tablespoon of cider vinegar. Bring to a boil, then reduce the heat and simmer, uncovered, for 25-30 minutes until the apples are very tender. Remove from the heat and season to taste. Cool to room temperature, then stir in 60g of crumbled blue cheese.

4. PINEAPPLE SALSA

In a medium bowl, combine a drained 432g tin of pineapple chunks with one chopped red pepper, a small handful of chopped fresh coriander, half a finely-chopped red onion, one finely-chopped red chilli, one crushed garlic clove and the juice of one lime. Stir to combine and season to taste.

5. QUICK SAUERKRAUT

In a large bowl, combine 500g of very thinly-sliced cabbage with half a thinly-sliced Granny Smith apple, two-and-a-half tablespoons of rice wine vinegar, half a teaspoon of fish sauce and half a teaspoon of salt. Stir to combine. Allow to stand for three hours, stirring occasionally.

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GLUTEN-FREE Celebrate Coeliac Awareness Week in style with these homemade treats from Denise O'Callaghan

om my Recipes fr Delicious: e Bakery Gluten-Fre O’Callaghan By Denise r Press by Mercie Published .35 €19.99/£14

88 Easy Food

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MAY 2015

30/04/2015 11:34

weekend cooking gluten-free baking

TRIPLE CHOCOLATE CHIP COOKIES Makes 12-15 “This is an absolute classic recipe and should be in every baker’s repertoire.” 100g soft brown sugar 100g caster sugar 100g butter or margarine, softened 1 large egg 1 tsp vanilla extract 50g tapioca flour 75g potato flour 75g cornflour ½ tsp gluten-free baking powder ½ tsp guar gum 125g milk chocolate, melted 75g white chocolate, chips or chopped into chunks 75g dark chocolate, chips or chopped into chunks 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line 1 or 2 baking trays with baking parchment. 2 Mix the sugars together in a medium-sized bowl, then cream with the butter or margarine. 3 Beat the egg in a separate bowl and add the vanilla extract. Add the egg to the butter mixture gradually, stirring between each addition. 4 In another bowl, sieve the flours, baking powder and gum. 5 Add the flour to the egg mixture and fold in. 6 Stir in half of the melted chocolate and add the chocolate chips/chunks and mix together. 7 Use an ice-cream scoop or round tablespoon measure to scoop out balls of cookie dough and drop them straight onto the prepared trays. 8 Bake (in batches if necessary) for 8-9 minutes until pale golden and still soft to the touch, but the edges should be browned. They will firm up as they cool. 9 Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate and set aside to cool. 10 Store in an airtight container. Per Serving 252kcals, 11.5g fat (7.3g saturated), 35.4g carbs, 23.2g sugars, 2.5g protein, 1.3g fibre, 0.09g sodium

ORANGE-INFUSED CHOCOLATE TRUFFLES Makes 14-16 “Truffles are indulgent and a wonderful way to round off a dinner party. These are handmade, so don’t worry if they aren’t perfectly shaped!” www.easyfood.ie

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For the truffles: 210ml double cream 300g dark chocolate, finely chopped To coat: 225g dark or white chocolate, chopped 3-4 drops natural orange essence 50g finest quality cocoa powder 1 Line two baking trays with baking parchment. 2 Put the cream into a saucepan and heat gently until boiling. Remove from the heat and allow to cool for several minutes. 3 Put the chopped chocolate into a heatproof bowl, then pour the cream over the chocolate. Set aside for a couple of minutes. 4 Stir gently until just smooth. Do not over-mix at this stage. Allow the mixture to cool in the fridge for 10-15 minutes. 5 When the mixture is cold but not set, beat vigorously with a wooden spoon, or on speed one of an electric mixer, until very thick and much lighter in colour and texture. 6 The mixture will be quite stiff now. Roll some

of the mixture in your hands to form a round, marble-sized ball, then place it on a baking tray. Repeat until all the mixture is used. Place in the fridge for several hours. 7 When ready to finish the truffles, put the chopped chocolate and orange essence into a heatproof bowl and set over a saucepan of steaming but not boiling water. The water should not touch the base of the bowl or start to boil. When the chocolate is melted remove the bowl from the heat. 8 Using two forks, briefly dip each truffle into the chocolate until fully coated. 9 Return the truffles to the baking trays and leave until the coating chocolate is almost set. 10 While the coating chocolate is still slightly soft, roll the truffles in cocoa powder. Store in the fridge until ready to serve.

Per Serving 229kcals, 15.1g fat (10.1g saturated), 21.6g carbs, 17g sugars, 3.3g protein, 2.1g fibre, 0.032g sodium

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MAY 2015

29/04/2015 16:44

weekend cooking gluten-free baking

FRESH CHERRY CLAFOUTIS Serves 8-10 “This is a classic French recipe and is wonderful when fresh cherries are in season. Do be careful of your hands as cherries will stain badly. It is not a look that you need with your newly applied manicure! This recipe works well with rhubarb or poached apple when cherries are out of season.” 3 large eggs 125g caster sugar 50g cornflour 50g rice flour ½ tsp gluten-free baking powder 210ml crème fraîche 450g cherries Butter/margarine and sugar, to line dish Icing sugar, to dust 1 Preheat the oven to 190°C/170˚C fan/gas mark 5. Grease a 20cm pie dish and sprinkle with sugar. 2 Lightly whisk the eggs with the sugar by hand for approximately one minute until mousse-like. 3 Sieve the flours and baking powder together. Add this to the egg mixture and whisk, then stir in the crème fraîche. 4 Prepare the cherries by washing, removing stalks and coring them to remove the stones. 5 Put the fruit in the prepared dish and pour over the batter. 6 Cook in the preheated oven for 45 minutes, until golden brown and a skewer comes out dry. 7 Dust with icing sugar and serve. Per Serving 215kcals, 7g fat (3.8g saturated), 35.8g carbs, 14.6g sugars, 3.3g protein, 0.8g fibre, 0.089g sodium

MARBLE CAKE Makes 1 loaf “This cake is a trip down memory lane. Mum used to make this when I was little and I was fascinated at how she managed to make the cake all different colours. Of course I only wanted to eat the pink bits. I’m all grown up now so I’m happy to eat all the colours!” 100g butter/margarine 75g caster sugar 2 large eggs 50g cornflour 50g potato flour 50g rice flour ½ tsp xanthan gum 1 tsp gluten-free baking powder www.easyfood.ie

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2 tbsp milk, if needed 1-2 drops natural green and red food colouring 1-2 drops vanilla extract 1 Preheat the oven to 190°C/170˚C fan/gas mark 5. Grease and line a 450g loaf tin with baking parchment. 2 Cream the butter/margarine and sugar until light and fluffy. Add the eggs one at a time and beat between each addition. 3 Sieve the flours, gum and baking powder together in a separate bowl, then add the flour to the egg mixture in three batches, folding it in with a metal spoon rather than an electric mixer, mixing well between each addition. The mixture should be a dropping consistency and if it seems tight, add some milk, half a tablespoon at a time, until the mixture softens.

4 Divide the creamed mixture into three small bowls. To the first bowl add 1-2 drops of red food colouring and stir well until the mixture becomes a soft pink colour. To the second bowl add 1-2 drops of green food colouring and mix well. To the last bowl add 1-2 drops of vanilla extract. 5 Fill the cake tin, alternating scoops of each mixture until they have all been used up. 6 Bake in the centre of the oven for approximately 45 minutes or until a skewer comes out clean. Leave to cool in the tin before turning out. When the cake is cold and you cut it, you will have a marbled effect of the pink, green and cream colours.

Per Serving 214kcals, 11.8g fat (6.9g saturated), 25.2g carbs, 10g sugars, 3.1g protein, 1.3g fibre, 0.204g sodium

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BUTTERMILK CAKE WITH STRAWBERRY BUTTERCREAM Serves 12-14 “My sister Louise made this cake recently for our Father’s Day get together. We were all enthralled at how wonderful it tasted. I think the buttermilk is the secret ingredient. I hope you enjoy my version of Louise’s scrumptious recipe.” For the cake: 200g butter/margarine 315g caster sugar 100g cornflour 100g rice flour 100g potato flour 1 tsp gluten-free baking powder ½ tsp salt ½ tsp bread soda ¾ tsp xanthan gum 4 large eggs 300ml buttermilk 2 tbsp lemon juice 92 Easy Food

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1 tbsp lemon zest 1 tsp vanilla extract For the icing: 200g butter/margarine, at room temperature 1 tsp vanilla extract 50g fresh strawberries 450g icing sugar 60ml whipping cream To decorate: Fresh strawberries 1 Preheat the oven to 190°C/170˚C fan/gas mark 5. Flour and grease two 20cm round cake tins. 2 In a medium-sized bowl, using an electric mixer, cream the butter/margarine and sugar together until light and fluffy. Sieve the flours, baking powder, salt, bread soda and gum into a bowl. Mix the flours into the butter/margarine. 3 In a separate bowl, whisk the eggs together with the buttermilk, lemon juice, lemon zest and vanilla extract. 4 Slowly mix the wet ingredients into the dry by

hand, or with the mixer on speed one, until the batter is combined. 5 Divide the batter equally between the two cake tins. Bake for about 30 minutes or until a skewer inserted comes out clean. 6 Allow the cakes to cool for 5-10 minutes in the baking tins, then carefully turn them out onto a wire rack. Allow to cool completely before decorating. 7 Using an electric mixer, cream the butter/ margarine, vanilla extract, fresh strawberries (they mash as you mix) and icing sugar in a medium-sized bowl. Once smooth, turn the mixer to a medium speed and slowly mix in the whipping cream until light and fluffy. 8 When the cakes are cold, sandwich them together with one third of the strawberry icing. Then use the remainder to decorate the top and sides of the cake. 9 Top off with halved strawberries, leaving the green leaves on the fruit for colour. Per Serving 529kcals, 25.5g fat (15.5g saturated), 74g carbs, 56g sugars, 4.3g protein, 1.5g fibre, 0.403g sodium

MAY 2015

29/04/2015 16:45

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. Fortied 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

www.easyfood.ie

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www.kokodairyfree.com

Easy Food 131

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IT'S ROASTING

STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE

These fresh, light recipes prove that roasts are for life, not just for winter

Our celebrity editor weighs in! Clodagh says: “Lamb is my go-toroast in the spring and summer as I love the sweet flavour. I simply love this yoghurt, Feta and mint sauce; it adds such a lovely freshness to the lamb.”

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MAY 2015

30/04/2015 14:02

weekend cooking summer roasts

SPRING LAMB WITH YOGHURT, FETA AND MINT SAUCE Serves 6 1 x 1.5kg leg of lamb Juice of ½ a lemon Salt and black pepper 3 garlic cloves, sliced 8-10 small sprigs of fresh rosemary For the sauce: 200g Greek yoghurt 2 tbsp Feta, crumbled Juice of ½ a lemon 1 tsp extra-virgin olive oil Pinch of salt and pepper 1½ tbsp fresh mint 1 Remove the lamb from the fridge an hour before cooking. Pat it dry with kitchen paper. 2 Preheat the oven to 200°C/180˚C fan/gas mark 6. 3 Rub the lamb all over with lemon juice, then rub some salt and black pepper evenly over the surface. 4 Make small slits all over the leg of lamb and insert a garlic sliver and a sprig of rosemary into each one. 5 Place the lamb on a rack in a roasting tin, fat side up. Cover the lamb with tin foil and roast for 30 minutes, then remove the foil and roast for another 40-50 minutes until cooked to your liking. 6 Remove the lamb to a carving board and cover in foil. Allow the meat to rest for 20 minutes before carving. 7 In a food processor, blend the yoghurt, Feta, lemon juice, and olive oil until smooth. Season with salt and pepper, then add the fresh mint and pulse to combine. 8 Slice the lamb and serve with the yoghurt, Feta and mint sauce. Per Serving 521kcals, 21.1g fat (8g saturated), 4.1g carbs, 1.8g sugars, 74.6g protein, 1.1g fibre, 0.285g sodium

MEDITERRANEAN ROASTED SEA BASS Serves 2 2 potatoes, chopped into small chunks 4 tbsp olive oil 1 onion, thinly sliced 1 red and 1 yellow pepper, deseeded and thinly sliced 4 garlic cloves, crushed www.easyfood.ie

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½ tsp dried thyme 120ml white wine 240ml chicken or fish stock 2 whole sea bass, gutted Salt and black pepper Juice of 1 lemon To serve: Fresh parsley, chopped 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the potatoes in a small pot and cover them with salted water. Bring to a boil and cook for 10 minutes; the potatoes should still be quite firm. Drain and reserve. 2 Heat the olive oil in a roasting pan over a medium heat until it almost sizzles. Add the onions and peppers and cook until soft and browned. Add the garlic and thyme and cook

for another 1-2 minutes. 3 Stir in the white wine, using a wooden spoon to scrape any sticky bits off the bottom of the pan. Stir in the stock, bring to a boil and cook for five minutes. 4 Season the sea bass inside and out. 5 Add the potatoes to the roasting tin and stir through the vegetables. Place the fish on top and roast for 20 minutes, basting the fish with the pan juices two or three times while it cooks. 6 Transfer the fish to serving plates. Squeeze the lemon juice over the vegetables and season with salt and pepper. Spoon the mixture over and around the fish, garnish with parsley and serve immediately. Per Serving 698kcals, 38.3g fat (6.1g saturated), 55g carbs, 9g sugars, 29g protein, 9.9g fibre, 0.411g sodium

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AUGUST/SEPTEMBER MAY 2010 2015

30/04/2015 09:56

weekend cooking summer roasts

SPICY THAI ROAST CHICKEN Serves 6 4 tbsp Thai green curry paste 2 tsp Thai fish sauce (nam pla) 1 tsp soy sauce 1 tsp brown sugar Zest and juice of 1 lime 2 garlic cloves, halved Thumb-sized piece of fresh ginger, peeled and cut into small chunks 1.6kg whole chicken Salt and black pepper 1 x 400ml tin of coconut milk Handful of fresh coriander, roughly chopped To serve: Noodles, rice or roast potatoes Roasted broccoli 1 In a large bowl big enough to fit the chicken, combine the green curry paste, fish sauce, soy sauce, sugar, lime zest and juice and stir together. 2 Place the squeezed lime, garlic and ginger into the chicken cavity. 3 Rub the marinade all over the chicken breasts and legs, then place the chicken breast side down into the marinade bowl. Cover and place in the fridge for 2-3 hours, removing it around 45 minutes before you’re ready to start cooking. 4 Preheat the oven to 200°C/180°C fan/gas mark 6. Place the chicken in a roasting tin, breast side up. 5 Pour over the remaining marinade and season the chicken with salt and black pepper, being sparing with salt as both the fish and soy sauces are salty. Cover tightly with tin foil and place in the oven for 1¾ hours, removing the foil after an hour. Baste the chicken in its pan juices every half hour or so. 6 Check that the chicken is ready by inserting a sharp knife into the thickest part of the bird. The juices should run clear; if they don’t, then return it to the oven and keep testing it every 10 minutes until fully cooked. 7 Transfer the chicken onto a carving board, cover with foil and rest for 15 minutes. 8 Place the roasting tin over a low heat and spoon off any fat rising to the surface of the pan juices. Pour in the coconut milk. Bring the mixture to a simmer for 3-4 minutes until thickened, using a wooden spoon to scrape any sticky bits from the bottom of the tin. Add any juices from the resting chicken and stir in the coriander. Season to taste, then pour the sauce into a jug and serve with the chicken. www.easyfood.ie

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Per Serving 588kcals, 25.6g fat (16.7g saturated), 8g carbs, 3.3g sugars, 79.5g protein, 2.6g fibre, 0.554g sodium

PORK LOIN WITH CHIMICHURRI Serves 4 For the chimichurri: 120ml red wine vinegar 1 tsp salt 3-4 garlic cloves, crushed 1 shallot, finely chopped 1 red chilli, deseeded and finely chopped Small handful of fresh coriander, finely chopped 4 tbsp fresh parsley, finely chopped 2 tbsp fresh oregano, finely chopped 180ml extra-virgin olive oil Salt and black pepper For the pork: 500g pork tenderloin 1 tbsp olive oil To serve: Crispy chips

1 Combine the vinegar, salt, garlic, shallot, and chilli in a non-metallic bowl and stand for 10 minutes. Stir in the coriander, parsley, and oregano, then use a fork to whisk in the oil. Season with salt and black pepper to taste, then cover and place in the fridge for at least four hours or overnight. 2 Place a roasting tin in the middle of the oven and preheat the oven to 220˚C/200˚C fan/gas mark 7. 3 Pat the pork dry with kitchen paper and trim off any large pieces of surface fat. Rub salt and pepper into the pork on all sides. 4 Carefully remove the hot roasting tin from the oven and pour in the oil. Swirl to coat the bottom of the tin with oil. 5 Set the pork in the roasting tin. Return the pan to the oven. Roast for 10 minutes. 6 Turn the pork over. Reduce the oven temperature to 200°C/180˚C fan/gas mark 6 and cook for another 15 minutes. 7 Transfer the pork to a carving board, cover with foil and rest for 15 minutes. Serve with the chimichurri and crispy homemade chips. Per Serving 599kcals, 50.8g fat (8.2g saturated), 4.2g carbs, 0g sugars, 4.2g protein, 1.4g fibre, 0.659g sodium

x Easy Food 97

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30/04/2015 09:51

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

IN THIS SECTION FIGHT THAT FAT! P100 Our Home Ec expert talks childhood obesity and how to avoid it

www.easyfood.ie

EF103_XX Intro Pages.indd 99

100-104 COOKING WITH CRISPS P102 Get creative with crisps and make these delicious homemade chicken goujons

EASY JUNIORS P103

Crowd-pleasing cheesy scones that are a cinch to make

Easy Food 99

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FIGHT THAT FAT yf

20/02/2008

19:43

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Jacqueline Cooper from Árdscoil na Tríonóide, Athy Co Kildare, talks childhood obesity and how to avoid it

Home EC JC EF30.qxd

types of rice Childhood obesity is increasing at an alarming rate: studies show that one out of four children in Ireland is overweight or obese. Obesity is costing the country billions per year in both direct and indirect costs. The costs include those incurred from absenteeism and reduced workplace productivity as well as those of medication and hospital treatment. Studies report that obese children are more likely to become obese adults; for this reason, the burden that obesity is placing on the health services and the economy needs to be tackled during childhood. If we consider the frightening statistic that a 14-year-old in 2015 is four stone heavier than their grandparent was at the same age, then we begin to realise the extent of the problem.

WHAT IS OBESITY? Obesity has been defined by the World Health Organisation as an abnormal or excessive accumulation of fat which presents a risk to health. 100 Easy Food

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THE CAUSES OF CHILDHOOD OBESITY: • The physical cause of obesity is an excess of calories in relation to the energy used by the body over time, resulting in an energy imbalance. • The factors that affect excess energy balance are various, including behaviour (e.g. whether or not breakfast is eaten), environment (e.g. we are now living with increased availability of high-fat foods) and genetic factors. • Research shows that Irish children don’t meet the current dietary requirements for fruit and vegetable intake, but have high saturated fat and sugar intakes above the recommended daily amounts. • One-fifth of Irish children’s energy intake comes from biscuits, cakes, confectionary, chocolate, cakes and sugary drinks. • Along with poor diets, modern Irish children aren’t physically active. Four out of five don’t meet the

• Long grain rice – these long and slender grains are four to five times as long as they are wide. The perfect choice for side dishes, main dishes or salad recipes. • Short grain rice – these almost round

Government’s Physical Activity Guidelines, which recommend 60 shaped grains tend to cling together minutes of physical activity per day when cooked. Great for stir-fry recipes and puddings. for school-going children. • Brown rice – when cooked, it has a slightly chewy texture and a nut-like • Children are spending more time flavour. Brown rice is a natural source of bran. It takes longer to cook than watching television and playing video white rice. • Parboiled rice spends – unmilled rice is soaked, games. The average Irish child steamed and dried before milling to make parboiled two hours per day watching TV. rice. Somewhat firmer in texture, it separates easily when cooked.greatly in • Portion sizes have increased • White rice – this rice has been completely milled and polished, the last decade. removing the bran layer. It takes about 15 minutes • Today’s generation has seen anto cook. • Arborio rice – this type of rice is best to increase in snacking culture/grazing. use for risotto as it gives a nice creamy texture once cooked.

Chicken with rice, lemon

EFFECTS OF CHILDHOOD OBESITY: and garlic Serves 4

These can be short or long term, and 1tbsp olive oil 4 chicken breasts, skinned and cut may include: into chunks onion, chopped • Poor bone health such 13as hip, knee garlic cloves, chopped 420g cooked brown rice and back pain. 4tbsp lemon juice 750ml hot chicken stock • Breathing/respiratory problems. 1 lemon, quartered 1 cup cooked peas • Bullying and social issues. salt and pepper freshly chopped parsley, to garnish • Increased risk of certain cancers, Equipment: Tablespoon, sharp knife, including bowel, oesophagus, kidney chopping board, measuring jug, cup, weighing scales, large frying and gallbladder. Easy Food pressure • High cholesterol and high26 blood leading to further heart disease. • Type 2 diabetes.

Page 1

Junior C

Rice

pan, deep ovenproo wooden spoon.

1 Preheat the oven t Heat the oil in a large high heat. Put the ch and cook for four min until lightly browned. from the pan and set 2 Cook the onion and three to four minutes onion, garlic, chicken juice, chicken stock a into a deep ovenproo the oven for 20 minu 3 Remove the dish fr the cooked peas, sea fresh parsley.

Questions: 1 Name four differen 2 Why is salt someti cooking rice? Fat 6g Protein 31g

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Carbs Sodium

kids’ kitchen childhood obesity

HOW CAN WE PREVENT CHILDHOOD OBESITY? 1 Children should be encouraged to increase physical activity. Remember that this doesn’t have to mean playing sport; activity can be built into everyday life, such as walking or cycling to school. 2 Studies have shown that children who don’t get enough sleep run a greater risk of being overweight. For this reason, a good sleep pattern is important to reduce the risk of obesity. 3 Encourage healthy eating habits — small changes can have huge benefits. • Include plenty of vegetables, fruits and whole-grain products. • Include low-fat milk or dairy products. • Choose lean meats, poultry, fish, lentils and beans for protein. • Serve reasonably-sized portions. Children do not need adult-sized meal portions. • Encourage children to drink lots of water every day. • Limit sugary drinks, sugar and saturated fat. 4 Easy modifications can be made to make a dish healthier. Why not swap chips for sweet potato wedges? 5 Reduce sedentary and “screen time” (TV, video games, Internet) to two hours a day. www.easyfood.ie

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HOMEMADE OAT BARS Makes 10-12

270g oatmeal 30g dried cranberries 30g raisins 35g dry seeds 240ml unsweetened apple juice 120ml skimmed milk A pinch of salt 2 tbsp vanilla extract 2 eggs 2 bananas Walnuts or almonds (optional) 1 Preheat the oven to 200°C/180°C fan/ gas mark 6.

2 Place all the ingredients together in a large bowl and mix well. The consistency should be well blended and neither too wet nor too dry. 3 Grease a 28 x 23cm baking dish and line it with parchment paper. Press the mixture into the dish. 4 Bake for 22-24 minutes, or until light golden brown. 5 Remove from the oven and allow to cool for about 15 minutes. Cut the bake into squares, removing them from the dish while they’re still slightly warm to ensure they stay soft. Per Serving 182kcals, 3.7g fat (0.7g saturated fat), 29.1g carbs, 10.6g sugars, 7.5g protein, 3.2g fibre, 0.077g sodium

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Serves 4 Vegetable oil 125g crisps (we used cheese and onion, but choose any flavour you like) Salt and black pepper 50g plain flour 3 eggs 4 chicken fillets, cut into strips

STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE

1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and lightly grease a baking tray with vegetable oil. 2 Put the crisps in a sealable bag, squeeze out all the air and seal the bag. Use a rolling pin to crush the crisps into small crumbs, then put these into in a shallow bowl.

3 Place the flour in another shallow bowl and season with salt and black pepper. 4 Crack the eggs into a third shallow bowl and use a fork or whisk to beat them together. 5 Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the crisp crumbs, pressing them on with your fingers so that every goujon is well coated. Gently shake off any bits that haven’t stuck and put the chicken goujons on the oiled baking tray. (The process is easier if you use one hand for dipping the chicken into the egg, and the other for dipping into the flour and crisps.) 6 Bake the goujons for 30-35 minutes, turning them over once, until they are golden brown and completely cooked. Per Serving 556kcals, 26.7g fat (5.8g saturated), 29.2g carbs, 1.1g sugars, 46.8g protein, 1.9g fibre, 0.293g sodium

WITH CRISPS Get creative with crisps and make these delicious homemade chicken goujons!

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STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE

CHEESY SCONES

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:-)

iors n u j Easy Food

ep! and ke Cut out

These scones are perfect for breakfasts, lunchboxes or an after-school treat 2

CHEESY SCONES Makes around 12

280g plain flour 1 tbsp sugar 2½ tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 340g cold butter, cubed 120g Cheddar, grated 240ml buttermilk 1 egg, lightly beaten 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 In a large bowl, stir together the flour, sugar, baking powder, bicarbonate of soda and salt. 3 Use clean fingers to rub in the cold butter until the mixture looks like rough crumbs. 4 Stir in the cheese and pour in the buttermilk, stirring everything together with a fork until the mixture becomes a soft, sticky dough. 5 Dust the countertop and your hands with flour. Turn the dough out onto the counter and press it into a ball. Knead the ball of dough gently for 2-3 minutes. 6 Pat the dough out into a rough circle that is 104 Easy Food

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about 1½cm thick. 7 Use a 6cm round pastry cutter to cut out circles. Place these on a large baking tray. 8 Gather up the scraps and pat the dough out again. Cut out more 6cm circles. 9 Brush the tops of the scones with the beaten egg. 10 Bake the scones for 12-15 minutes or until they are golden. These scones are delicious spread with butter and served with soup! Per Serving 324kcals, 24.4g fat (15.2 saturated), 20.5g carbs, 2.1g sugars, 6.2g protein, 0.7g fibre, 0.402g sodium

TIP!

TOP easy to These arepending on e change d urs you like. what flanvog a different Try usi or adding cheese ped cooked p some choushed garlic, ham, cr or chillies! herbs

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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES

IN THIS SECTION EATING FOR WELLNESS P106

106-120

Make the most of YOU with these meals designed to revitalise your body

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EATING FOR

STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE

Make the most of YOU with these meals designed to revitalise your body

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make it healthy eating for wellness

Gluten-free chocolate and blueberry cake Serves 8 250g dates, soaked in hot water for 10 minutes 5 tbsp cocoa powder ¼ tsp nutmeg 1 heaped tsp gluten-free baking powder 1 tsp vanilla extract 4 tbsp coconut oil, melted 5 eggs, beaten 120g blueberries 190g ground almonds 125g dark chocolate, roughly chopped For the topping: 250g mascarpone 2 tsp lemon zest 1 tbsp honey 80g blueberries 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease a round 23cm cake tin and line with parchment paper. 2 Remove the dates from their water and place in a food processor. Whizz into a rough paste. Add the cocoa powder, nutmeg, baking powder, vanilla and coconut oil and process until well combined. 3 Add the eggs and half of the blueberries. Process until just combined. 4 Transfer the mixture into a bowl and fold through the ground almonds, chocolate and remaining blueberries. 5 Pour the batter into the prepared cake tin and smooth the surface with a spatula. 6 Bake for 50-55 minutes until a skewer inserted into the centre comes out clean. 7 Whip the mascarpone, zest and honey together until well combined. 8 Spread the mascarpone evenly over the top of the cake and top with the blueberries. Per Serving 494kcals, 30.8g fat (13.8g saturated), 47g carbs, 34g sugars, 14.8g protein, 7.7g fibre, 0.177g sodium

Aoife Hannon “The cake was a little fiddly to make, but the end result was well worth it! It's a very rich, luxurious, velvety cake. It was too rich for my children, but my sister-in-law Lita was so impressed she asked for the recipe! I loved the icing/topping, but I think that a decent vanilla ice-cream might have worked better with this cake. Lita thought she might add walnuts and we both agreed that a good espresso or even a Kahlua would make it an amazing dessert."

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lways feeling tired and sluggish? Do you catch every virus going, or are your hair and nails brittle and lifeless? The good news is that making some changes to your diet can have a big impact on your overall well-being, so we’ve put together your guide to eating for the best possible YOU. Below you’ll find details of which foods you need to eat to look and feel your best; we’ve done the hard work for you by creating simple, tasty recipes combining the nutrients you need.

Eating for… an energy boost • Always eat a good breakfast • Combine complex carbohydrates with lean protein. Beans are a great source of both. • Eggs are the best source of dietary protein available. • Plant-based iron (spinach, lentils, broccoli, spinach, kale)

Eating for… brain power • Slow-release glucose (whole grains) • Healthy fats and Omega 3s (oily fish, olive oil, avocado) • Lycopene (tomatoes) • Vitamin K (broccoli) • Vitamin E (walnuts) • Choline (eggs) • Polyphenols (olive oil, red wine, blueberries, dark chocolate) • Nasunin (aubergines, red cabbage)

Eating for… a young body and mind • Antioxidants (berries, cocoa beans, tea) • Omega 3s (oily fish, nuts) • Polyphenols (olive oil, red wine, blueberries, dark chocolate) • Vitamin K (dark leafy greens) • Resveratrol (red wine) • Fibre (whole grains, fruit, vegetables) • Allicin (garlic, onions) • Caffeine (tea, coffee)

Eating for… a better immune system • • • • • • • • • •

Probiotics (natural live yoghurt, sourdough bread) Wholegrains Vitamin A (carrots) Allicin (garlic and onions) Curcumin (turmeric) Antimicrobial agents (ginger) L-theanine (tea) Vitamin C (citrus, green vegetables) Selenium (turkey, tuna, cod) Healthy fats and Omega 3s (oily fish, olive oil, avocado) • Zinc (beef, green beans, cashews) • Mushrooms, which increase the white blood cell count

Eating for… better sleep • • • • • •

Lycopene (tomatoes) Selenium (turkey, tuna, cod) Vitamin C (peppers, kale, broccoli) Calcium (dairy, dark leafy greens) Magnesium (whole grains, beans, nuts) Vitamin B6 (chickpeas, poultry, pistachios)

Eating for… healthy hair, skin and nails • Healthy fats and Omega 3s (oily fish, olive oil, avocado) • Zinc (beef, green beans, cashews) • Vitamin E (olive oil, spinach, watercress, sunflower seeds) • Biotin (eggs, peanuts, lentils, salmon) • Keratin (chicken, red meats, eggs, dairy, seafood, nuts) • Vitamin A (broccoli, carrots, Cheddar, sweet potatoes, apricots) • Iron (red meat, dark leafy greens)

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Quick tomato baked beans Serves 2 1 tbsp olive oil ½ onion, finely chopped 1 garlic clove ½ tsp smoked paprika 1 x 400g tin of cannellini beans, drained and rinsed 1 x 400g tin of chopped tomatoes 2 tbsp tomato purée 1 tbsp Worcestershire sauce

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1 tbsp balsamic vinegar Salt and pepper 2 small handfuls of spinach To serve: Parmesan, grated Wholemeal toast 1 Heat the oil in a pan over a medium heat and cook the onion for 4-5 minutes until softened. Add the garlic and paprika and cook for one minute longer.

2 Add the beans, tomatoes, tomato purée, Worcestershire sauce and balsamic. Simmer for 20-25 minutes until thickened, topping up with a splash of water if the beans start to look too dry. Season with salt and pepper. 3 Stir in the spinach and cook for 1-2 minutes until it has just wilted. Serve the beans on slices of toast and top with grated Parmesan. Per Serving 392kcals, 12.3g fat (3.7g saturated), 47.3g carbs, 12.6g sugars, 20.9g protein, 14.6g fibre, 0.501g sodium

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Parmesan salmon fingers with spinach pesto Serves 4 1 x 500g salmon fillet, skinned 65g plain flour Salt and black pepper 2 eggs 100g Parmesan, grated 120g breadcrumbs Olive oil, for drizzling For the pesto: 35g walnuts 50g fresh basil 40g fresh spinach 2 garlic cloves 100ml olive oil, plus extra for greasing Pinch of salt 1 Place the walnuts, basil, spinach and garlic for the pesto into a food processor and pulse to chop and combine. 2 Drizzle in the oil and blend together. Add the salt, then keep blending (stopping every now and then to scrape the sides down) until smooth in texture. Set aside. 3 Preheat the oven to 230Ë&#x161;C/210Ë&#x161;C fan/gas mark 8 and generously grease a baking tray with oil. 4 Pat the salmon dry with kitchen paper and slice into chunky fish fingers. 5 Place the flour in a medium bowl and season. Place the eggs in another bowl and beat for 30 seconds until frothy. Combine the Parmesan and breadcrumbs in a third bowl. 6 Coat the salmon pieces in the seasoned flour and shake to remove any excess. Dip the floured salmon in the egg and then into the Parmesan mixture, gently pressing the mixture into the fish. 7 Place the breaded salmon pieces on the prepared baking tray. Drizzle lightly with olive oil. Bake for 15-20 minutes until golden brown. 8 Serve with the spinach pesto, for dipping. Per Serving 719kcals, 46 g fat (9.4g saturated), 37.1g carbs, 2.3g sugars, 43.6g protein, 2.8g fibre, 0.586g sodium

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Greek yoghurt breakfast bowls with toasted quinoa Serves 2 3 tbsp quinoa 2 tbsp sliced almonds 300g Greek yoghurt 6 dried apricots, roughly chopped 2 small bananas, chopped Honey Sea salt 1 Place the quinoa into a medium pan and toast over a medium-low heat for 3-5 minutes, until the quinoa begins to pop. Remove from the heat and transfer to a bowl to cool. 2 Add the almonds to the same pan and toast over a low heat for 2-3 minutes, moving around the pan constantly. Transfer to a bowl to cool. 3 Add the yoghurt to serving bowls. Top with toasted quinoa, almonds, apricots and banana. Drizzle with honey and a sprinkle of sea salt. Per Serving 448kcals, 19.2g fat (9.3g saturated), 61.5g carbs, 37.4g sugars, 12.7g protein, 6.5g fibre, 1.045g sodium

Spiced spring carrot soup Serves 4-6 2 tbsp coconut oil 1 large onion, chopped 2 garlic cloves, crushed 2cm piece of fresh ginger, peeled and grated Â˝ tsp ground turmeric Âź tsp ground cinnamon Pinch of cayenne pepper Salt and black pepper 700g carrots, chopped into 2cm chunks 1l vegetable stock A few tbsp of fresh parsley, chopped 1 Heat the coconut oil in a large soup pot over a medium-high heat. Once melted, add the onion and cook for five minutes, stirring often until beginning to soften. Add the garlic, ginger, turmeric, cinnamon, cayenne and a pinch of salt and pepper and cook for 30 seconds, stirring. 2 Add the carrots and stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until the carrots are soft. Use a food processor or blender to whizz the soup until smooth. Add more stock if the soup is too thick for your liking. Season to taste. 3 Return the soup to the stove and heat on low for an additional 10-15 minutes so the flavours can develop. Garnish with fresh parsley. Per Serving 112kcals, 5.1g fat (4.1g saturated), 16.1g carbs, 7.4g sugars, 1.9g protein, 3.7g fibre, 0.620g sodium

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make it healthy eating for wellness

CLODAGH’S TOP 10 HEALTHY FOODS TO HAVE ON HAND

Lighter beef stroganoff with roasted mushrooms Serves 6 4 tbsp olive oil 2 tsp Worcestershire sauce Salt and black pepper 1 lemon 650g sirloin steak, thinly sliced 4 shallots, thinly sliced 450g chestnut mushrooms, sliced 2 tbsp flour 300ml beef stock 1 tbsp brandy (optional) 1 tsp dried parsley 3 tbsp natural yoghurt

Nuts

Seeds

Fresh herbs

Fresh fish

Avocados

Fresh berries

Live yoghurt

Fresh seasonal vegetables

Lemons

10.

From our guest editor

Porridge oats

To serve: Pasta or mashed potato 1 In an airtight container, whisk two tablespoons of olive oil with the Worcestershire sauce, some black pepper and the juice of half a lemon. 2 Add the sliced steak and shallots. Toss to coat. Cover and refrigerate for 2-3 hours or overnight. 3 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the sliced mushrooms on a large baking tray. Drizzle with a tablespoon of olive oil and season. Place in the oven and roast for 15 minutes, turning once. 4 Meanwhile, heat the remaining oil in a large pan over a high heat and sear the steak in batches, cooking for 1-2 minutes each side. Once it is light brown, transfer to a plate. 5 Return the steak to the pan and sprinkle with flour. Stir to coat liberally. Pour in the stock and the brandy, if using. Add the parsley and mix well. Cover with a lid and bring to a simmer over a medium heat. Simmer gently for 10-12 minutes, stirring occasionally. 7 Turn off the heat, stir in the yoghurt and season to taste. Fold in the roasted mushrooms and add a squeeze of lemon juice. 8 Serve immediately with pasta, rice or creamy mashed potatoes.

Per Serving 308kcals, 16.5g fat (4.1g saturated), 4.7g carbs, 0.9g sugars, 34.3g protein, 0g fibre, 0.26g sodium

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Chicken satay skewers with coriander carrots Serves 2 100g natural no-sugar-added peanut butter 3cm piece of fresh ginger, peeled and grated 2 garlic cloves, crushed 2 shallots, peeled and quartered 1 red chilli 1 lemongrass stalk, inner white part only ½ tsp ground coriander 1 tsp ground turmeric 1 tbsp coconut or olive oil 1 tbsp soy sauce 2 tsp honey 2 chicken fillets, chopped into chunks 100ml coconut milk For the coriander carrots: 3 large carrots, grated Handful of fresh coriander leaves, roughly chopped 3 spring onions, chopped 1 green chilli, thinly sliced 1 tsp lemon juice Salt and black pepper 1 tbsp extra-virgin olive oil 1 Place the peanut butter, ginger, garlic, shallots, red chilli and lemongrass into a food processor and pulse together until smooth. 2 Add the ground coriander, turmeric, oil, soy sauce and honey and pulse until smooth. 3 Transfer three tablespoons of this satay sauce to a jug, cover and set aside in the fridge. 4 Put the rest of the sauce into a sealable bag with the chicken pieces and rub into the chicken to coat. Seal the bag and place in the fridge for at least four hours to marinate. 5 In a large bowl, combine the carrots, coriander, spring onions and chilli together. 6 To make the dressing, pour the lemon juice into a non-metallic bowl and whisk in some salt and pepper. Drizzle in the olive oil, whisking continuously until the dressing has emulsified. Pour over the carrot mixture and set aside. 7 Turn the grill to high. Remove the chicken from the fridge and thread onto skewers. Place under the grill and cook for 3-4 minutes on each side. 8 Place the reserved satay sauce with the coconut milk in a small pan over a medium heat. Stir until it reaches a gentle boil, then remove from the heat. 9 Divide the carrot mixture between plates and top with the skewers. Drizzle with satay sauce. Per Serving 879kcals, 55.5g fat (20.1g saturated), 40.6g carbs, 17.4g sugars, 59.5g protein, 9.3g fibre, 0.673g sodium

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Baked cod in a creamy red pepper sauce Serves 6 1 small courgette, cut into matchsticks 1 small head of broccoli, chopped into florets ½ red onion, sliced 900g cod fillets, cut into serving pieces 1 tbsp fresh parsley, chopped, plus extra For the sauce: 1 x jar of roasted red peppers, drained and chopped 6 garlic cloves, crushed Small handful of fresh basil, chopped 3 tbsp olive oil 300ml light cream 30g Parmesan, grated Salt and black pepper

2 Heat the oil for the sauce in a pan over a medium heat and cook the peppers, garlic and basil for 10 minutes, stirring occasionally. 3 Transfer the pepper mixture to a food processor and whizz until smooth. 4 Return the mixture to the same pan and bring to a simmer. Stir in the cream and Parmesan and season to taste. Cook, stirring, for five minutes, then set aside. 5 Place the courgette, broccoli and onion into the bottom of a large baking dish and season lightly. Top with the cod fillets and sprinkle with parsley. 6 Pour the red pepper sauce evenly all over the cod and vegetables. 7 Bake, uncovered, for 35-40 minutes until the fish is cooked and the vegetables are tender. Sprinkle with extra fresh parsley and serve immediately.

Per Serving 397kcals, 24.1g fat (11.5g saturated), 10.4g carbs, 4.2g sugars, 27.4g protein, 2.2g fibre, 0.632g sodium

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Easy Food 115

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Dark chocolate pots with red wine strawberries Serves 4-6 500ml milk 30g dark chocolate (60-70% cocoa), roughly chopped 60g cocoa powder 100g sugar ¼ tsp salt 80ml water 30g cornflour, dissolved in 60ml water For the strawberries: 225ml red wine 2 tbsp balsamic vinegar 80g sugar, to taste Pinch of black pepper 300g strawberries, washed, hulled and halved 1 Put half of the milk in a heavy-bottomed pan over a low heat and add the chocolate. 2 In a small bowl, mix the cocoa, sugar and salt. Stir in the water to make a smooth paste and add this to the warm milk. Mix the dissolved cornflour into the remaining milk and add this to the pan. 3 Increase the heat to medium and cook the mixture for 3-4 minutes until it thickens, stirring constantly. Reduce the heat to medium-low and cook for another three minutes. 4 Pour the pudding into ramekins or small glasses. 5 In a small saucepan, combine the wine, balsamic, sugar and pepper and bring to a boil. Reduce the heat and simmer for 15 minutes until small bubbles form around the edge. 6 Put the strawberries in a bowl. When the syrup is ready, pour it through a sieve over the strawberries. Cover and let sit for at least an hour, stirring gently with a spatula every fifteen minutes. 7 Top the chocolate puddings with the red wine strawberries to serve.

Per Serving 270kcals, 4.9g fat (2.9g saturated), 51.4g carbs, 39.4g sugars, 5.7g protein, 4.5g fibre, 0.146g sodium

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CLODAGH’S TOP 5 REASONS TO RE-EVALUATE YOUR DIET

itor From our guest ed

Energy

Positive thinking

Confidence

Your health

Your appearance

CLODAGH’S TOP 5 TIPS FOR EATING HEALTHY ON A BUDGET 1.

Get organised so you don’t binge and waste money on processed foods.

Learn how to cook with pulses.

Use spices, lemon, fresh herbs and garlic to flavour proteins.

Make your own fresh vegetable juices instead of buying them.

Buy your vegetables in season, whether at the supermarket or at the farmers’ market. Easy Food 117

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Turkey meatballs with kale and oats Serves 6 80g quick-cooking oats 170g kale, stems removed and leaves roughly chopped 4 garlic cloves, crushed 1 large onion, roughly chopped 1 large egg 30g Parmesan, grated 60ml low-fat milk Salt and black pepper 450g turkey mince 350g whole-wheat spaghetti 2 tbsp extra-virgin olive oil 2 x 400g tin of chopped tomatoes 360ml chicken stock 1 tsp dried oregano 1 tsp chilli flakes 1 Pulse the oats in a food processor until coarsely ground. Add the kale, one crushed garlic clove and a quarter of the onion and pulse until finely chopped and crumbly. 2 Add the egg, the Parmesan, milk and some seasonings and pulse until just combined. Transfer to a large bowl, add the turkey and mix with your hands until well combined. Cover with cling film and refrigerate for 30 minutes. 3 Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, then drain well. 4 Heat the oil in a large pan over a medium-high 118 Easy Food

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heat. Add the remaining onions and a pinch of salt and cook, stirring occasionally, for 7-8 minutes until softened. Add the remaining garlic and cook for 30 seconds. 5 Add the tomatoes, stock, oregano, chilli flakes and some seasoning. Stir to combine and bring to a boil. Reduce the heat, cover the pan and simmer for 10 minutes. 6 Remove the turkey mixture from the fridge. Shape level tablespoonfuls into round meatballs and place on a rimmed baking tray. 7 Uncover the sauce and add the meatballs to the sauce in a single layer. Cook, covered, for 15 minutes or until the meatballs are cooked through. Turn off the heat, and let the mixture sit, covered, for five minutes. 8 Divide the pasta between serving bowls. Top each portion with meatballs and tomato sauce. Sprinkle with extra Parmesan and serve. Per Serving 466kcals, 13.2g fat (3.1g saturated), 61.6g carbs, 5.2g sugars, 31.5g protein, 10.1g fibre, 0.287g sodium

Stuffed aubergines Serves 2-4 Olive oil 2 onions, chopped 1 green pepper, deseeded and chopped 2 garlic cloves, crushed 1 x 400g tin of chopped tomatoes 4 tbsp parsley, chopped Salt and black pepper 1 tbsp fresh mint, chopped

2 medium aubergines, halved lengthwise 1 tsp sugar 2 tbsp fresh lemon juice 1 Heat a splash of olive oil in a pan over a medium heat and cook the onions and pepper for 3-4 minutes. Add the garlic, tomatoes, parsley, salt and pepper and cook for 10 minutes or until thickened. Stir in the mint and set the mixture aside. 2 Make two lengthwise slits in the flesh of each aubergine half, almost from end to end, cutting about 2cm deep but being careful not to go all the way through the skin. 3 Heat 120ml of olive oil in a large pan over a medium-high heat. Add the aubergines, cut side down, and cook for 3-4 minutes until the cut sides are a dark golden-brown. Turn the aubergines over and cook them skin-side-down for 2-3 minutes. 4 Remove the aubergines from the oil and place cut-side down on a plate lined with kitchen paper to drain for 20 minutes. 5 Preheat the oven to 180Ë&#x161;C/160Ë&#x161;C fan/gas mark 4. 6 Open the slits in the aubergines, holding them apart to spoon some of the vegetable mixture into each cavity. Arrange the aubergines in a baking dish just large enough to hold them. 7 Sprinkle with the sugar, season with salt and pepper and squeeze over the lemon juice. Drizzle with some oil. Bake for 40 minutes, or until tender. Serve with lots of crusty bread.

Per Serving 368kcals, 29.3g fat (4.2g saturated), 28.6g carbs, 15.1g sugars, 4.8g protein, 12.9g fibre, 0.018g sodium

x MAY 2015

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make it healthy eating for wellness

Superfood mackerel salad Serves 2 150g quinoa Salt and black pepper 2 tbsp fresh parsley, chopped 100g tenderstem broccoli 50g peas 2 smoked mackerel fillets, flaked 50g baby spinach 50g cucumber, sliced 2 cooked beetroots, cut into wedges ½ red onion, thinly sliced Extra-virgin olive oil

1 Cook the quinoa according to the package instructions. Drain, season well and stir through the parsley. 2 Bring a pan of salted water to the boil. Add the broccoli and peas and cook for four minutes, then drain thoroughly. 3 In a large bowl, combine the quinoa, broccoli, peas, mackerel, spinach, cucumber, beetroot and red onion. Season and drizzle with extra-virgin olive oil to serve. Per Serving 801kcals, 43.4g fat (8.3g saturated), 71.7g carbs, 12.1g sugars, 34.8g protein, 12.1g fibre, 0.123g sodium

Our celebrity editor weighs in! Clodagh says: “From the Omega 3-rich mackerel to the iron-rich beetroot and spinach, this is packed with superfoods. A perfect salad for summer!”

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Steak with green beans and sweet potatoes Serves 4 450g sweet potatoes, cut into 1cm cubes 1 tbsp olive oil 1 tsp chilli powder Salt and black pepper 450g sirloin steak 6 generous handfuls baby spinach, watercress, rocket or a mixture 12 cherry tomatoes, halved 250g green beans, ends trimmed, blanched 30g Parmesan, shaved For the dressing: 80ml olive oil 2 tbsp red wine vinegar 1 tbsp Dijon mustard 1 tsp honey 1 tsp Worcestershire sauce Salt and black pepper 1 Preheat the oven to 230Ë&#x161;C/210Ë&#x161;C fan/gas mark 8. Place the sweet potatoes on a baking tray and drizzle with the olive oil. Sprinkle with chilli powder, salt and pepper to taste. Roast for 40 minutes, flipping halfway through, then remove from the oven. 2 Heat a grill or grill pan over a medium-high heat. Season the steak and grill for 3-4 minutes on each side for medium. Remove the steak and rest for five minutes. Slice the steak against the grain into 2cm-thick slices. 3 In a small bowl, whisk together all the dressing ingredients in a small bowl. 4 Divide the mixed leaves between four salad bowls. Top each with cherry tomatoes, green beans and roasted sweet potatoes. Add 3-4 slices of the steak to each bowl, drizzle with dressing and top with the Parmesan shavings. Per Serving 670kcals, 32.6g fat (7.1g saturated), 54.8g carbs, 13.1g sugars, 44.4g protein, 12.7g fibre, 0.274g sodium

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the

INSIDE TRACK All the know-how you need to develop your cooking skills and become an expert in the kitchen

✳ Handy tips ✳ Fun Facts ✳ Step-by-step recipes ✳ Cooking skills EF103_121-130_The_Inside_Track.indd 121

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kitchen KNOW-HOW

GET TO KNOW YOURâ&#x20AC;¦ ESPRESSO-BASED COFFEE Irish coffee culture has taken off in the last 15 years, but how well do you know your order?

ESPRESSO

Small cup: A shot of superstrong coffee (this is the base for all other coffees)

MACCHIATO

Small cup: 1 shot of espresso topped with a little milk foam

CAPPUCCINO

Large cup: 1/3 espresso, 1/3 steamed milk, 1/3 milk foam

AMERICANO

Large cup: 2 shots of espresso topped up with water

MOCHA

Tall glass: Chocolate powder, 1/3 espresso, 2/3 steamed milk

FLAT WHITE

Small cup: 2 shots of espresso topped with steamed milk

WHISKEY

LATTE

Tall glass: 1/3 espresso topped with 2/3 steamed milk

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IRISH

Tall glass: 1 shot of whiskey, brown sugar, filled with espresso and topped with whipped cream

CON PANNA

Small cup: 1 shot of espresso topped with whipped cream

MAY 2015

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THE INSIDE TRACK

EAT MORE… ASPARAGUS 180G CONTAINS:

67%

180G CONTAINS:

101%

OF THE RDA OF FOLATE

OF THE RDA OF VITAMIN K 180G CONTAINS:

18% OF THE RDA OF

PACKED WITH ANTIOXIDANTS AND ANTI-INFLAMMATORY BENEFITS

VITAMIN C

HEART HEALTH AND BLOOD SUGAR REGULATION

HELPS OUR BRAINS FIGHT COGNITIVE DECLINE

DID YOU KNOW? ASPARAGUS WAS FIRST CULTIVATED ABOUT 2,500 YEARS AGO IN GREECE. "ASPARAGUS" IS GREEK FOR STALK OR SHOOT.

SCRAP-HAPPY

Five ways to make the most out of your kitchen scraps!

STOCKING UP Use up: Herb stems, onion and carrot tops, mushroom stalks, courgette ends, kale or cabbage stalks. How? Make vegetable stock. Add the veggies to a large pot, cover with water and simmer for several hours. Strain and store in the freezer.

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SAVED STALKS Use up: Broccoli stalks, which are packed with goodness. How? Finely slice the stalks for vegetable slaws or whizz into soups.

GO GREEN Use up: The greens from carrot tops. How? Use instead of parsley in sauces, to garnish soup or chopped into a salad.

MEATLOAF MADNESS Use up: Scraps from carrots, peppers, onions and celery. How? Purée in a food processor with an egg. Add this nutrient-dense mixture to burgers, meatloaf or meatballs.

HAPPY HERBS Use up: Leftover herbs and stems. How? Whizz them in a blender with some extravirgin olive oil to make a flavourful herb oil for a dressing, marinade or main dish. Freeze in ice cube trays for easy use.

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MAGNET RECIPES THREE-INGREDIENT SMOOTHIES

GO NUTS 240ml milk + 1 tbsp peanut butter + ½ frozen banana

FUN FOOD FACT:

Taking fenugreek not only promotes lactation in nursing mothers, but it also makes sweat and urine smell like maple syrup!

MORNING MOCHA 120ml milk + 2 tbsp cocoa powder + 120ml chilled strong coffee

+ PIÑA COLADA

¾ cup frozen pineapple + ¾ cup coconut milk + ½ frozen banana

WHAT’S IN A PORTION?

It can sometimes seem impossible to get our five-a-day, but the good news is the portions are more manageable than you’d think! • 2 kiwis • 7 strawberries • 1 apple • 1 banana • 1 orange • 1 handful of grapes • 1 medium sweet potato • 30g raisins • 2 large broccoli florets • 5 asparagus spears • 1 medium onion • ½ an avocado • ½ a pepper • 4 heaped tablespoons of kale, spinach or green beans • 3 heaped tablespoons of cooked carrots, peas or sweetcorn • 5cm piece of cucumber • 1 medium tomato • 7 cherry tomatoes • 3 heaped tablespoons of red kidney beans 124 Easy Food

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+ SUPER SPLIT

½ frozen banana + 120ml orange juice + ½ cup Greek yoghurt

GRAPE SCOTT! 1 cup frozen grapes + ½ cup frozen blueberries + 120ml coconut water

EASY BEING GREEN 240ml milk + ½ cup frozen raspberries + ½ spinach or kale

+ MAY 2015

30/04/2015 10:52

FROM THE BUTCHER'S BLOCK

WHAT TEA TO DRINK?

DAVE LANG ANSWERS OUR QUESTIONS ABOUT CHICKEN

I always go for chicken fillets, but I’ve heard it’s better to buy a whole chicken. Why? A whole chicken is better value. The breasts are much more moist and the meat far more flavourful.

SLOW METABOLISM? GREEN

SKIN IRRITATION? ROOIBOS

I’ve never roasted a whole chicken before. Where do I begin? Preheat the oven to 190˚C/170˚C fan/gas mark 5. Wipe the bird dry with kitchen paper. Rub some butter onto the breasts and season. Place the chicken on a rack in a roasting tin and cook for 1 hour and 20 minutes. Check the chicken is cooked by pulling a leg away from the body and pushing a skewer in between. The juices should run clear; if they don’t, or if any pinkness remains, cook the bird for a further 10-15 minutes. Once the chicken is cooked, how should I go about carving it? First, let it rest for 15-20 minutes. Pull each leg away from the body to cut through the joint between the thigh and the breast. Hold the drumstick firmly and cut through the knee to separate the leg and thigh. Remove the wings from the body, cutting as close to the breast as possible. Carve the breast meat parallel to the centre bone, slicing thinly toward the top.

NEED TO BE ALERT? BLACK

STRESSED OUT? LEMON BALM

What is spatchcocking and why is it done? This is where the backbone is split to flatten the carcass, reducing the cooking time. Place the chicken breast-side down with the legs pointing towards you. Using sturdy scissors, cut along each side of the backbone to remove it, cutting through the rib bones. Open the chicken out, turn it over and flatten it down with the heel of your hand. Use skewers to keep the bird flat, running them diagonally through the breasts and thighs. Grill or barbecue for 15-20 minutes per side, or roast for 40-45 minutes. What kind of dishes work well with chicken legs or thighs? A chicken thigh’s brown meat contains slightly more fat than the breast, which means the thigh contains much more flavour. Chicken thighs are great to use in casseroles, bakes, curries or, when boneless, in stir-fries. I’ve heard you can make chicken stock at home – is this difficult? No. Save the bones or ask your Craft Butcher for a carcass. Place in a large pot with some carrots, onions, celery, parsley, salt and black pepper. Add enough water to cover the bones. Bring to the boil, then simmer for four hours. Strain and allow to cool. Pour into ice cube trays and freeze.

NAUSEATED? GINGER

HIGH CHOLESTEROL? WHITE

I don’t like to eat the skin of the chicken. Won’t it just go to waste? If you rub the skin lightly with oil and season, it will be very crispy and tasty. Alternatively, if you remove the skins before cooking they can be fried with salt and pepper. Dry them on kitchen paper to absorb the fat. Are there recipes where it is better to buy chicken fillets? Chicken breast is the most versatile part of the chicken and can be poached, grilled, baked, marinated, pan-fried or roasted. Talk to your local Craft Butcher, he can help you to choose the right meats for any recipe.

BLOATED OR HEADACHY? PEPPERMINT www.easyfood.ie

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@CraftButcher Associated Craft Butchers of Ireland Easy Food 125

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FROM OUR KITCHEN Handy advice from Caroline Gray, deputy editor

f you’re like us, you can spend as much time getting ingredients ready as you do waiting for them to actually cook. We like to minimise this prep time as much as possible and believe that being organised and having the right tools on hand will keep you on the right track. And our No. 1 tool to help you achieve this? The right knife.

CHEF KNIFE Chef’s knives are the basic all-purpose knives with broad blades, typically about 20-30cm in length. They should be rigid, somewhat heavy in your hand and durable. Look for knives where the blades are forged, meaning a piece of steel is heated and then pounded into shape, rather than stamped or cut out of a sheet of metal. Use for: General chopping, slicing and mincing.

PARING KNIFE Paring knives are small, rigid knives with pointed tips. They are perfect for any delicate

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work where a chef’s knife would be difficult to use. They are typically only about 5-10cm in length and have quite narrow blades. Use for: Small cutting tasks, such as peeling, trimming and paring.

FILLETING KNIFE Filleting knives are about 15cm in length and are characterised by a narrow, flexible blade. It is thinner and more flexible than a boning knife, which is also frequently used when working with raw meat or fish. Use for: Removing raw meat from the bones of meat or for filleting fish, as these blades can be manoeuvered easily.

If we could only have five tools in our kitchen, at least three of those would be knives! The wrong knife can cause unnecessary bruising, mess and damage to your food, whereas the right one will give you the best control and help you avoid injuries caused by slipping or unnecessary pressure.

SERRATED KNIFE Serrated knives have small ridges along the bottom, with a rounded tip and a rigid blade. Unlike other knives, this is one knife that works just as well when made from stamped, rather than forged, metal. The little ridges help prevent food from being drawn against the blade when being cut. Use for: Slicing baked goods, such as breads and cakes. Most importantly, just be comfortable with your knife and take it slowly when you’re first starting to use it. And to get the best results, always keep them sharpened!

MAY 2015

30/04/2015 10:54

ARE YOU AN

EGGHEAD? THESE QUESTIONS MIGHT BE HARD TO CRACK…

1 True or false: eggs can absorb other smells and flavours from your fridge?

A. True B. False

True or false: eggs contain lower-quality protein than red meat and fish?

A. True B. False

THE INSIDE TRACK

2 What determines whether an eggshell is white or brown?

A. The quality of the egg B. The breed of the hen C. The diet of the hen D. It’s random

4 Where should eggs be stored?

A. In the refrigerator door B. On a shelf in the fridge C. On the kitchen counter

Which bird lays the smallest egg?

6 True or false: eating too many eggs has a negative impact on cholesterol levels?

A. True B. False

A. Hummingbird 7

B. Hen

True or false: most of the vitamins and minerals of eggs are found in the yolks?

A. True B. False

C. Quail

D. Sparrow

8 What does it mean when Americans talk about eggs “over-easy”?

A. Scrambled eggs with cream B. Fried, with the whites cooked on both sides and runny yolks C. An omelette on toast D. Poached eggs and bacon

9 Which part of the egg contains the most protein?

A. The white B. The yolk

How many eggs does the average hen lay in a year?

A. 52 B. 195 C. 259

ANSWERS: 1:A, 2:B, 3:B, 4:C, 5:A, 6:B, 7:A, 8:B, 9:A, 10:C www.easyfood.ie

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kitchen

HOW TO...

Step-by-step cooking techniques for summertime dishes

HOW TO

MAKE PULLED PORK SANDWICHES

STEP 1: Stir together 4 tbsp salt, 1 tbsp black pepper, 100g brown sugar, 4 tbsp paprika, 2 tbsp fresh thyme, 4 crushed garlic cloves, 60ml red wine vinegar and 2 tbsp olive oil until a thick paste forms.

STEP 2: Rub all over a 2kg pork joint (preferably shoulder or leg). Wrap in cling film and refrigerate for at least one hour, or overnight if possible.

STEP 3:

STEP 4:

Place in a roasting tray and roast in an oven heated to 220Ë&#x161;C/200Ë&#x161;C fan/gas mark 7 for 45 minutes until the outside crisps. Transfer the pork to a slow cooker and pour in 300ml of lager. Cook on high for three hours until you can shred the meat with two forks.

Serve the pork on soft baps with some coleslaw on top.

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HOW TO

MAKE BBQ PORK RIBS

STEP 1:

STEP 2:

Place two slabs of pork ribs on a work surface and peel off the thin membrane that runs along the back. This will help the ribs stay tender when cooked. Trim off any excess fat.

Make the dry rub: combine one jar (about 50g) of smoked paprika, 3 tbsp caster sugar and 2 tbsp onion powder. Rub all over the ribs.

STEP 3:

STEP 4:

Place on a baking tray in the oven at 120˚C/100˚C fan/gas mark ½ for three hours, or until the meat is very tender. Brush with your favourite barbecue sauce during the last 10 minutes of cooking.

Slice the ribs and serve warm with coleslaw, potato salad and baked beans.

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HOW TO

MAKE CHERRY CRUMBLE CAKE

STEP 1:

STEP 2:

Combine 280g plain flour, 150g caster sugar and 150g cold, cubed butter in a food processor. Pulse to combine and set aside one cup of the mixture. Add ½ tsp each of baking powder, bicarbonate of soda and salt to the processor and pulse to combine. Stir in one beaten egg, 150g sour cream and 1 tsp vanilla extract. Press into the bottom and up the sides of a 23cm tart tin.

Beat 220g cream cheese and 50g of caster sugar until fluffy. Beat in one egg, then spread this over the base in the tin.

STEP 3:

STEP 4:

Top with 500g of cherries in syrup. Sprinkle over the reserved crumb mixture.

Bake at 180˚C/160˚C fan/gas mark 4 for one hour until the centre is set. Cool completely before serving.

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137970 SCA Hygiene Plenty Consumer Press Ad.pdf

26/03/2015

10:37

Tip #29

Line the fridge to catch leaks or dribbles

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NEW NEW

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29/04/2015 17:27