Easy Food Issue 107

EASY FOOD ISSUE 107

Win €1,000 in prizes! ENTER THE HOME-COOK HERO AWARDS NOW!

• FRESH IDEAS FOR SEASONAL PRODUCE • NEW WAYS WITH MASH • CREATIVE MEATBALL RECIPES • ENTERTAINING WITH IRISH BREADS • PROTEIN-PACKED DINNERS • 15 WAYS WITH SPICES •

85

SEASONAL FAVOURITES

Free

 Slow-cooker creations  Halloween treats  Cooking with apples

with

Recipe book inside!

Beyond breakfast

Sausages, rashers and pudding... for dinner!

SOUPS & SAMBOS

The classic duo gets revamped Butternut squash soup with goat’s cheese and chorizo, p.63

AUS $3.99 OCTOBER 2015 UK £2.90

OCTOBER 2015

R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)

ROI 33.20

s l a e m g n i m r a W for chilly nights

EF107_01_COVER_SPINE_ROW.indd 1

SPECIAL GUEST ED ITO

R Chef extraordinaire Neven Maguire shares tips for impr essive meals

01/10/2015 13:43

The Irish Quality Food Awards 2015!

Tastes like

A WINNER...

With over 140 awards since May alone, including 29 Irish Quality Food Awards... ...we have Stars in our eyes!

Lidl would like to say a big thank you to all our dedicated suppliers for their tireless efforts to bring top quality food to your table.

Enjoy Alcohol Sensibly. Visit Permitted hours of sale of alcohol are Mon - Sat 10.30 - 22.00, Sun 12.30 - 22.00

EF107_02_IFC_Lidl.indd 2 Irish Quality Foods Award_206x276mm.indd 1

Choose to live a little 30/09/2015 12:28 30/09/2015 11:57

Easy Food team SPECIAL GUEST EDITOR Neven Maguire

EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Coq au vin, p.81 EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Greek lamb meatballs with lemon cumin yoghurt, p.55 Editorial intern Megan Voo fave recipe: Cheese soufflé, p.70 Contributors Ruth Coy and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Toffee apple brownies, p.52 Design Tony Temple fave recipe: BLT ciabattas, p.64 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych and some images from Shutterstock.com.

PROPS Vintage La Touche Gifts, Meadows & Byrne, Anvil Home (Bray) and Greystones Antiques ADVERTISING Sales Manager Stephen Pearson spearson@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Red lamb curry p.47 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: Cheese soufflé, p.70 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: French dip sandwich, p.101 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253

M E D I A

G R O U P

Magazines Ireland “Publisher of the Year” 2012 Magazines Ireland “Annual of the Year” 2013

Hello Easy Food readers!

As the weather is cooling down, it’s time for the kitchens to be heating up. I’m no stranger to the kitchen myself, but it still amazes me how a homemade meal can do wonders for when we’re feeling run-down or stressed. That’s why I’m delighted to be the guest editor of Easy Food this month – this issue is all about comforting meals that have maximum flavour with minimal fuss!

Neven

I started working in the MacNean Restaurant kitchen at the age of 12, so I’ve picked up a good tip or two for when it comes to making impressive meals that rely on easy-to-find, seasonal Irish ingredients.

I’ve included some of my new healthy eating recipes and tips from p.18 so that you can make the most of your home-cooking, and cook delicious and nutritious meals for family and friends.

We’re all about elevating simple meal staples into something with a bit more of a “wow!” factor, so flip to our new ways with meatballs, p.54, ideas for entertaining with Irish bread, p.72, and our favourite soup and sandwich combinations, p.62 – proving two great halves can make one outstanding meal!

I believe seasonal ingredients are the building blocks for any great dish, and you’ll find fresh recipes for apples, p.30, and creative ideas for different types of mash, p.32, that make the most of Ireland’s fresh produce in October. We also have a recap of all the winners from this year’s Irish Quality Food Awards, p.119, which you can use as a handy guide when shopping for top-quality, affordable Irish products.

This is the best time of year to indulge in roasts, soups and stews; what I love about these is that the long, ‘low and slow’ cooking process makes even the toughest and cheapest cuts of meat mouth-wateringly tender, and the flavours incredibly rich and developed. Turn to our feature on slow-cooking, p.80, for handy meals that will guarantee you decadently rich results. Trust me, dinner guests will love nothing more than a slow-cooked coq au vin with some warm potatoes or crusty bread to mop it up!

From spooky Halloween treats, p.91 to our special feature on protein-rich foods, p.95, there is really something for every home cook looking to make a mark in the kitchen this month!

Happy cooking!

Neven

THE NEXT ISSUE...

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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.

www.easyfood.ie

EF107_03_Ed's Letter.indd 3

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:

Easy Food 3

23/09/2015 14:40

Spiced slow-roasted pork belly

83

contents 46

38

BLT pizza

Baked gnocchi with spinach and tomato

booster fondue Butternut squash soup with goat’s brain cheese and chorizo alongside turkey bagels with cabbage-apple slaw

78

21

63

Molten lava chocolate mug cake

Hotcakes with mango and banana sautĂŠ

4 Easy Food

EF107_04-05_Contents.indd 4

OCTOBER 2015

23/09/2015 14:42

Regulars

Cooking for fun

08 Your say

70 Challenge yourself Show off your kitchen skills with this

Your comments, photos and questions

10 Food bites News and fun products from the

72 Bready or not

wonderful world of food

16 Competitions

New ways with traditional Irish breads

76 In the mancave Celebrate Oktoberfest with these

Exciting things for you to win!

18 Cook like Neven

luxurious cheese soufflé

easy, tasty sausage dogs

Neven Maguire shares recipes and

78 Treat yourself

tips for wholesome home cooking

Indulge with this unbelievably simple but decadent chocolate mug cake

What’s in season?

80 Slow ‘n’ low

30 Apple of my eye

These slow-cooked meals make the

ultimate winter comfort food

Keep the doctor away with these sweet

and savoury apple recipes

32 It’s a mash-up

Kids’ kitchen

These tasty mashed vegetable side

88 Just juice it

dishes are the perfect comfort food

Larder luck 36 Beyond breakfast

Transform breakfast staples into

delicious and handy dinners

40 15 ways with spices

Easy ways to add an extra

kick with store-cupboard spices

What’s for dinner?

44 Weekly menu planner Keep it simple, keep it quick with our tasty midweek meals

54 Meatballs of fire!

Five creative ideas for this bite-sized family favourite

60 Cooking with “D” If you’ve never cooked duck breasts before, here’s where to start

62 Souper sambos Warm up with these comforting soup

and sandwich combinations

www.easyfood.ie

EF107_04-05_Contents.indd 5

76

Sausage dogs with quick sauerkraut and spicy mustard

101

French dip sandwich

Ruth Coy of the Association of Home Ec Teachers gets juicing

90 Ireland’s Halloween habits

We asked our readers about how they trick-or-treat

91 Easy juniors

Child-friendly spooky banana mummies are perfect for Halloween

Make it healthy!

95 Protein power!

Make the most of leftover roasts with these handy and healthy ways to get your protein fix

From our kitchen to yours 107 All the knowledge you need to become

an expert in the kitchen

Bonus: Irish Quality Food Awards 119 A guide to Ireland’s top food products

e 2015 Enter th Hero o ok Home-C hance to ac r fo Awards

000 WITNH €OF1P, RIZES!

.

WOR for details See p.27

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.

Easy Food 5

23/09/2015 14:43

RECIPE INDEX v

Budget-Friendly

Freezable

☺

Kid-Friendly

x

Dairy-Free

v

Vegetarian

LF

DF

Diabetes-Friendly

GF

Gluten-Free

v

x

Low-Fat

v MEAT Pork goulash with cauliflower rice

25

•

Pork fillet with apple and leek stuffing

31

•

Bacon and Parmesan parsnip mash Creamy tomato and sausage pasta

32 37

•

38

•

Pork chops with cinnamon apples

40

•

Spicy chorizo chowder

41

•

Swedish meatballs

45

• •

Lamb red curry

47

Sausage and white bean cassoulet

51

Roast pork with gluten-free sage and onion stuffing

53

•

Greek lamb meatballs with lemon cumin yoghurt

55

•

Thai green curry with pork meatballs

56

•

•

•

•

•

•

•

•

• •

•

• •

•

37

BLT pizza

58

•

•

Pork chops with black pudding and apple sauce

“Comfort food” meatballs with mash and onion gravy

•

LF DF GF

• •

• •

•

• •

•

•

• • •

•

•

•

•

•

•

•

•

•

• •

• •

•

•

COVER RECIPE: Butternut squash soup with goat’s cheese and chorizo

63

•

BLT ciabattas

64

•

Roast beef, onion and horseradish baps

65

•

Spicy chorizo soda pizza

75

•

Sausage dogs with quick sauerkraut and spicy mustard

76

•

Spiced slow-roasted pork belly

83

•

•

•

Slow-cooked shredded beef ragù

84

•

•

•

•

Braised lamb shanks

86

•

•

•

•

French dip sandwich

101

•

•

•

•

•

• • •

• •

• •

•

•

48

Smoked salmon and chive cream on potato farl bites

72

• •

•

• •

• •

x

•

•

•

•

•

23

•

Roasted beetroot, Feta and watercress salad

25

•

Creamy colcannon

32

•

•

•

•

Beetroot and horseradish mash

33

•

•

•

•

•

Garlic and rosemary smashed cannellini beans

33

•

•

•

•

•

Sweet potato, lime and chilli mash

33

•

•

•

•

•

Cinnamon, banana and pecan porridge

40

•

•

•

•

Classic devilled eggs

41

•

•

•

Hash browns

41

•

•

•

•

Shakshuka

41

•

•

•

•

•

Roasted carrots with cumin and honey

42

•

•

•

•

•

Spiced toasted almonds

42

•

•

•

Cumin citrus ‘slaw

42

•

•

•

•

Baked gnocchi with spinach and tomato

46

•

•

•

•

Spaghetti with cannellini bean-balls

57

•

•

•

•

•

Cream of caramelised onion soup

65

•

•

•

•

Tuscan “beans and greens” soup

66

•

•

•

•

•

Roasted tomato and red pepper soup

67

•

•

•

•

•

Mozzarella in carrozza

67

•

•

•

Cheese soufflé

70

•

•

•

Date and pecan nut brown soda bites with cottage cheese

72

•

•

•

Creamy mushroom stroganoff

82

•

•

•

Omelette

116

•

•

•

•

•

•

Carrot sticks

118

•

•

•

•

•

•

•

•

Apple and pecan muffins

23

•

•

•

•

•

•

Cinnamon rolls

40

•

•

•

•

Toffee apple brownies

52

•

•

•

Apple and caramel upside down cake

31

•

•

•

Baklava

40

•

•

•

Spicy dark chocolate fondue

41

•

•

•

Pear, chocolate and hazelnut crumble

50

•

•

•

Crunchy barmbrack and banana crumble

73

•

•

•

Tarte tatin with barmbrack “pastry”

75

•

•

•

Molten lava chocolate mug cake

78

•

•

•

Mummified bananas

92

•

•

•

•

42

•

•

•

•

•

•

Easy horchata

40

•

•

•

Tropical pineapple, banana and coconut smoothie

89

•

•

•

Apple, lemon and lime zinger

89

•

•

•

•

•

Cucumber, celery and kiwi fruit juice

89

•

•

•

•

•

•

•

•

•

•

•

•

•

•

• •

•

•

• •

•

•

•

•

•

• • • •

•

DESSERTS

Mexican chicken

42

•

•

•

•

Cheesy chicken and broccoli bake

45

•

•

•

•

Simple mushroom chicken with buttered green beans

49

•

•

•

Buffalo turkey meatball subs

55

•

Turkey bagels with cabbage-apple slaw

63

•

•

Chicken and avocado soup

64

•

•

Chicken pesto panini

66

•

•

Coq au vin

81

•

On-the-go chicken wrap

98

•

•

Spicy soy chicken

99

•

•

•

Moroccan chicken soup

101

•

•

•

Turkey club salad

102

•

•

•

Chicken pesto pizzas

105

•

•

•

•

Warming turkey and potato pie

105

•

•

•

•

Easy turkey curry

106

•

•

•

•

Hotcakes with banana and mango sauté

21

•

Cauliflower and hazelnut salad

21

•

•

•

•

•

• •

•

•

•

•

• • •

•

VEGETARIAN

EF107_06_Recipe_Index.indd 6

LF DF GF

BAKED GOODS

•

POULTRY

6 Easy Food

•

v

Spicy roasted root vegetables with lemon and herb couscous

•

FISH AND SEAFOOD Mini salmon and leek pies

v

•

•

• •

SAUCES Sun-dried tomato and cauliflower dip

•

DRINKS •

•

•

•

•

•

•

•

•

•

• •

•

•

OCTOBER 2015

01/10/2015 11:05

What’s inside

A sneak peak at what you’ll find in this issue

HEALTHY FOOD, HEALTHY BODY As cold and flu season sets upon us, we've picked out a few immunity-boosting meals to keep you feeling in tip-top shape!

Cauliflower and hazelnut salad

LET IT BAKE!

P.21

This month we’ve been loving bakes – they’re easy and delicious for those chilly autumn nights!

Tuscan “beans and greens” soup

P.66

Cucumber, celery, and kiwi fruit juice

Cheesy chicken and broccoli bake

P.45

t o r r Ca ver fe

Baked gnocchi with spinach and tomato

P.46

P.89

Warming turkey and potato pie

P.104

On-the-go chicken wrap

They may not help you see in the dark, but carrots are a good source of vitamin A, which helps us maintain our eyesight, and benefits the skin and the immune system. Cooking vegetables can sometimes reduce their nutritional value, but cooked carrots will help your body absorb even more vitamins than raw. Healthy and delicious in soups, bakes, stir-frys, and salads, why not get your veggie intake up and try the spicy roasted vegetables with lemon and herb couscous, p.23 or for an easy snack, chop up some carrot sticks, p.118.

P.98

Turkey club salad

P.102

SPICE OF LIFE

As a general rule, whole spices will stay fresh for about four years, ground spices for about 2-3 years and dried herbs for 1-3 years. We’ve broken down some simple ways to use up ground cumin, cayenne pepper and ground cinnamon on p.40 so you can make the most of your spice rack.

www.easyfood.ie

EF107_07_What's inside.indd 7

Easy Food 7

01/10/2015 11:08

your say

We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!

”@easyfoodmag inspired me to make a great curry this weekend!”

– @thewomannextdoo

WHAT YOU’VE BEEN COOKING

“Filming some delicious recipes with “This week's #ShotOfInspiration is about a @easyfoodmag. Keep an eye foodie's journey to their dream job out for some of our new recipe @easyfoodmag's Jocelyn Doyle”– @GreatLifeDistillery videos.” – @keelingsfruits Irish Design Afternoon Tea in the Westbury

”@easyfoodmag Mongolian beef dish from the September issue was a great hit in our house!”

– @rachdeburca

TRIED AND TESTED Ann Hall from London was kind enough to test out the Scanpan CTX and let us know her thoughts.

“Just made delicious lunch. Thanks to @easyfoodmag for the recipe – sweet potato, chorizo and Feta.”

– @CarMarLou

Contact us Easy Food Magazine @easyfoodmag easyfoodmag 8 Easy Food

EF107_08-14_Yoursay_FoodBites.indd 8

“The ScanPan CTX is an excellent piece of kitchen kit: big enough to use as a wok, yet lightweight and a good size for a variety of frying fun. I used it as a second wok for Chinese stir-frying and Indian curry, with the distribution of heat just as good as my carbon steel wok. Keeping the lid on to simmer for a couple of hours meant the meat in the curry was tender and the sauce reduced perfectly. I have also used it for deep-frying – battercoated sweet and sour chicken cooked perfectly in about 2cm of sunflower oil in only a few minutes.

It’s roomy enough for a good morning fry-up too, with the bacon cooking

evenly and safely while I got on with poaching and toasting. Dry-roasting spices was easy as once the pan was hot, the spices took only around a minute to toast. I did find the lid handle became hot, but the pan handle itself was never hot to the touch.

Though I haven’t had this pan very long, I have used it almost every time I’ve cooked this week. With proper care it seems to be extremely durable, and I plan to use it for many years to come.”

Scanpan CTX www.inthehaus.co.uk 6cm €205/£149 28cm €230/ £166 32cm €275/ £199

OCTOBER 2015

23/09/2015 14:47

letters and comments

Meet the Taste Team...

We’ve got mail

Just a note to thank you very much for the inclusion of my arancini recipe in the September edition of Easy Food.

I think you did a great job and I am very pleased with my Reader's Recipe feature.

I have been running an Italian Cookery Club in Dublin for the past six years, during which time we have grown from four members to having three groups of six.

We meet every six weeks in each others’ homes, where the host for the evening presents a three-course meal focusing on Italian food. Aside from an enjoyable meal, we also make a point of exchanging views on recipes, ingredients, wines and places to visit.

A few times a year, we meet as a combined group for a meal in an Italian restaurant. This year we also visited the National Gallery to view the Italian exhibits, led by one of our members who is a guide in the gallery, and had a very interesting session on olive oil, also by one of our members. The hope is to extend those events next year.

We have room for a few more members, so if any Easy Food readers are interested please contact Tom at tmcconalogue@gmail.com.

Best wishes Tom

“A whole section of #freefrom goodies in @easyfoodmag #glutenfree #dairyfree pizza looks good!

– @EilbIsBakes “Hey @easyfoodmag, for the autumn/winter seasons, it would be awesome to have a section dedicated to yummy soups! #idea #easyfoodaddict” – @Ben_Ozanam “Hi @Ben_Ozanam – we’re way ahead of you! Our October issue will include a feature on hearty soups and sambos :)” – @easyfoodmag p. Turn to “@easyfoodmag You're brilliant!

My favourites!”

– @Ben_Ozanam

62 to check it out!

Helene Duffy lives in Smithfield in Dublin, and says, “I enjoy cooking but I especially love to bake new recipes for my friends to taste. My favourite dessert to make is a chocolate fudge cake; it’s quick to whip up and always a crowd pleaser. Recently I have been trying to broaden my baking skills by learning how to make sweets and chocolate treats.”

Jane Dodd lives in Clonsilla, Dublin with her husband, Mark. “I have always loved baking and try to bake as often as I can. My favourite things to make are chocolate cakes and desserts.

Because there are only two of us at home, I regularly bake things like brownies and chocolate chip cookies for Mark's colleagues. It means that I get to bake more often with less waste, and I think they appreciate it!”

August competition winners 1 x case of Cono Sur wine Rosaleen McHugh, Letterkenny, Co. Donegal 1 x dinner for two in The Fisherman Seafood Bar & Grill Julie Kingston, Skibbereen, Co. Cork 1 x family trip to Strandhill Linda Dunphy, Tramore, Co. Waterford

www.easyfood.ie

EF107_08-14_Yoursay_FoodBites.indd 9

Linda Ward hails from Greystones, Co. Wicklow. She tells us, “At weekends I like to experiment a bit more with food as I have the time. I will try nice roasts or Italian dishes, and I recently cooked mince nachos which turned out to be fabulous. I like for us all to sit around the table at the weekends, as during the week it can be hit and miss and a lot of eating is done with plates on our knees. My hobbies would be shopping, walking the dog, going to gym and of course the local pub!”

Easy Food 9

23/09/2015 14:47

FOOD BITES DINE WITH NEVEN!

In addition to his Neven Maguire Cookery School, where this month’s celebrity guest editor presents a range of exciting cookery classes for all skill levels, Neven has also launched his exclusive ‘The Chef’s Table’ dining experience. Hosted in the beautiful and private surrounds of his cookery school, Neven and his team cook in front of diners and present the restaurant’s acclaimed Tasting Menu. Accompanying wines are presented and served by the restaurant’s sommelier. Pick up some Neven Maguire vouchers which can be used at the restaurant, guesthouse and cookery school online now. New out this year also is the ‘Neven Maguire Hamper’.

All available from www.nevenmaguire.com

SHEL STAR F

RANKIN SELECTION BARMBRACK Rankin Selection Irish Barmbrack is a must-have at any Halloween celebration.

Old Irish tradition suggests adding a coin or ring between the slices to bring good luck. Available at all major retailers, Rankin Selection Irish Barmbrack is packed with sultanas, orange and lemon peel and tastes delicious toasted with butter and jam.

SO MUCH TO SAVOUR IN KILKENNY!

Kilkenny will host its annual Savour Kilkenny Food Festival over the October bank holiday weekend, 22nd–26th October, on the city’s Parade Plaza.

This year, highlights include demonstrations from Neven Maguire, ‘A Taste of Japan’ pop-up with former HomeCook Hero winner Fiona Uyema; ‘The Happy Pear’ Flynn twins; a festival debut

by Mark Moriarty, Best Young Chef in the World 2015; a Chocolate Masterclass with Edward Hayden; and farm and foraging, gluten-free demonstrations and exciting craft beer events.

The festival also features Junior MasterChef 2015 at Kilkenny Cookery School and the Young Food Producers Market featuring local producers (aged 1017) selling their homemade produce.

To reserve tickets to special features or for more information, visit www.savourkilkenny.com. @SavourKilkenny

Love those loaves National Bread Week runs from 4th-10th October this year, and we’re all about celebrating everything from brack and batch to soda and brown breads. Check out our feature on p.72 for some clever new ideas for bread and www.easyfood.ie for more on the history and heritage of bread baking in Ireland.

IRISH OIL TO YOUR HEALTH! We’re always on the lookout for healthy cooking oils and were delighted that this one even comes from Irish sod! The Donegal Rapeseed Oil Company has been winning awards in taste and health benefits for four consecutive years. Here are a few facts on this healthy oil: • It is made from the black seeds of the rapeseed plant, part of the Brassica family (which broccoli and cabbage belong to).

• It has the lowest saturated fat content of any oil, less than one-fifth of coconut oil and half that of olive oil.

• Contains 10 times more Omega 3 than olive oil, coconut oil and some fish oils.

• Good source of Vitamin E. • Very high in monounsaturated fats, which are beneficial for a healthy heart.

• Contains no artificial preservatives and is GM-free.

• It has a burning point at 230˚C, so it’s safer to cook at higher temperatures than olive oil and coconut oil, which means it won’t burn the goodness out of food.

Irish Cold Pressed Virgin Rapeseed Oil by the Donegal Rapeseed Oil Company Available in 250ml (RRP €3.99) and 500ml (RRP €5.99)

www.donegalrapeseedoil.ie 10 Easy Food

EF107_08-14_Yoursay_FoodBites.indd 10

OCTOBER 2015

24/09/2015 09:56

news

BE A MASTER CHOCOLATIER AT HOME Ireland’s largest dark chocolate brand, Lindt Excellence, is celebrating the range of flavours and we were lucky enough to sample some in the Easy Food office! We loved trying the range, including the iconic 70% Cocoa, zesty Orange Intense and a Touch of Sea Salt, with the office favourite being the Sea Salt Caramel. Pick up a bar to try at home (RRP €2.69) and keep these tasting notes in mind: SIGHT Appreciate the silky sheen and even texture. The different tones of brown will depend on the type of chocolate and the percentage of cocoa.

TOUCH When you feel the surface of a square of Lindt Excellence, it is always smooth, never rough or grainy.

SOUND Dark chocolate always has a clear sharp snap, while both milk and white chocolate have a gentle snap because of the milk content.

SMELL Distinct flavours such as vanilla mix with more subtle flavours such as spices. Bring the bar to your nose to inhale its aroma.

TASTE Place the chocolate on your tongue and inhale through your mouth, not your nose, so that the flavours and aromas bar can fully penetrate your senses.

GOING COO-COO FOR COCONUT OIL

We’ve always been fans of Vita Coco coconut water in the Easy Food office, so we were thrilled to hear that they are now producing their own coconut oil! We tried it ourselves and agreed it’s one of the nicest coconut oils we’ve seen.

It smells and tastes like fresh coconuts, which makes sense as this organic oil is cold-pressed and 100% raw, meaning there are no fillers or additives.

Aside from cooking with it, we love to use it as a make-up remover and to moisturise skin and hair. Trust us, this is one coconut oil to swear by!

Available in Tesco and select Boots stores nationwide; 500ml (RRP €13.99).

SUSHI AND SPA – YES, PLEASE!

Getting snappy Share the love, share the chocolate! The new 170g KITKAT Snap & Share block is the perfect choccy for passing around, whether it’s after a dinner party or for lazing on the couch with the family. Available in classic Milk Chocolate or Cookies & Cream (RRP €3.63).

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We had the pleasure of visiting Galway’s Radisson Blu Hotel & Spa to indulge in the Sushi & Spa package at their very own spirit one spa and their authentic Japanese restaurant, RAW. Spoiler alert: it was divine!

We kicked off the evening with the chef’s set menu at RAW, which is situated at the top of the hotel, offering stunning views of Lough Atalia. From hand-rolled fresh sushi to mouthwatering miso soup and seared duck, head chef and Japanese native Hisashi Kumagai’s dishes were packed with flavour but didn’t leave us feeling weighed down. We also loved that the experienced staff at RAW were happy to offer recommendations on everything from the restaurant’s food and drink selection to the best order in which to eat through each course – ideal for anyone who isn’t incredibly familiar with Japanese cuisine.

The spirit one spa offers a unique spa experience; pamper yourself with an Elemis facial, then rejuvenate with cool, warm and hot thermal experiences in the spa’s Thermal Suite to detoxify and relax. You can have the chance to try the Sushi & Spa package yourself; it makes for a perfect girls’ night away, or a romantic evening for two. The package includes the delicious set menu in RAW, a super buffet breakfast in Restaurant Marina’s, and a 25-minute Elemis facial in spirit one spa, along with full use of the Thermal Suite and the luxury leisure centre for €165 per person. To book, call 091 538530.

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CORNER

Staff Writer Jocelyn Doyle reviews her favourite cookbooks this month.

NIGELLISSIMA

By Nigella Lawson Published by Sasquatch Books €27.65/£20 You know a cookbook is doing something right when it makes you want to get into the kitchen, and from the premise of over 100 Italian recipes we were raring to go. We love Nigella for her infectious enthusiasm and her pure unadulterated joy in cooking and eating.

This book made us ravenously hungry for all of it, from cappuccino pavlova to panettone French toast.

The beauty of Nigellissima is that it ranges from rustic family food, like shortcut sausage meatballs, right up to dinner party showstoppers such as sambuca kisses, gorgeous little fried doughballs flavoured with the aniseed liquour. There’s even a whole chapter dedicated to sumptuous Christmas dining, should you be in the mood for Italian festivities this year. In between lie all sorts of mouth-watering meals such as fettuccine with mushrooms, Marsala and Mascarpone, where Lawson’s love of beautiful food shines through. This book comes highly recommended, but with a warning: it will make you hungry!

MY FAMILY KITCHEN

By Sophie Thompson Published by Faber & Faber €30.45/£22 Actress and winner of Celebrity MasterChef 2014 Sophie Thompson brings us this collection of recipes from four generations of her family. We love the idea of handing down old family recipes, and we’ve always believed that simple home cooking done well is the best food out there. This book is filled with simple comfort food done very well indeed.

We’re excited to get into the kitchen and make Thompson’s fish kofta curry, her sweet and sticky nutty chicken and cumin caraway lamb chops. Her Mum’s spare ribs look absolutely to die for, and we could definitely see ourselves curling up on these cold evenings with bowls of comforting wild mushroom and pea risotto – perhaps followed by slices of toffee apple cake or the divinesounding coffee mallow mousses. Sophie’s no-frills approach to home cooking, engaging sentimentality over the foods of her childhood and stunning photos taken in her own kitchen make this a perfect fit for the hungry Easy Food reader. Two thumbs up.

SPUNTINO: COMFORT FOOD (NEW YORK STYLE)

By Russell Norman Published by Bloomsbury €30.40/£21.99 During an Irish winter, we’re all in need of some comfort food, and sometimes it can be tough to break out of the mashed potato rut.

For a change, why not take your kitchen and tastebuds on a culinary trip to New York?

Begin with brunch and some sage and chilli eggs, or snack on a gooey, cheesy croque monsieur. Make your own classic NYC pizza dough and top it with purple-sprouting broccoli and spicy sausage, crunching through a homemade ‘slaw on the side. Dig into lamb meatball sliders (yum!) or a mouthwatering combination of slow-cooked beef cheek, kale and cauliflower. Impress with a dish of sea bass, fennel and olives, or get your hands dirty with crispy chicken wings; there’s something for every occasion. To finish, sink your teeth into a bourbon, pecan and chocolate cake.

With an added chapter of cocktails, this is a great all-rounder for any New York wannabe who is up for a bit of culinary adventure. If we’re ever in the Big Apple, Spuntino will be one of the restaurants on our list.

ALL IN THE COOKING

By Coláiste Mhuire Cookery School Published by The O’Brien Press and Edco €16.99/£14.99 We’re ashamed to say it, but we often judge a (cook)book by its cover, or at least by a quick flick through: because we’re so obsessed with food photography, we can be a tad disapproving of a book with no pictures. Believe us, then, when we tell you that we fell in love with this book immediately, without a photo in sight.

First published in 1946 as the offical textbook of Coláiste Mhuire Cookery School, All in the Cooking was popular until well into the ‘70s. This new edition remains an essential manual for the modern kitchen, a culinary bible for anyone interested in the basics of cooking. Think kitchen building blocks such as roux and sauces, guidelines on preparing practically any Irish meat or vegetable and recipes for tarts, casseroles, roasts, soups, pies and literally everything in between. Making a custard for the first time? Sorted. Embarking on your first homemade Christmas cake? No problem. Unsure what to do with artichokes? It’s got you covered.

We highly recommend this book for any fledgling cook out there, but it’s equally impressive as a stand-by guide for the more experienced. It’s back by popular demand, and we’re delighted.

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Halloween body parts Lidl stores nationwide €1.29/£0.95

Halloween potion bottles www.tch.net €5.50/£4 each

Cat napkins www.candleandcake.co.uk €5.45/£3.99 per set of 16

f o e s u o H

Drinks Lab Erlenmeyer Flask wine decanter www.thegiftoasis.com €35.70/£25.99

HORRORS

Get into the Halloween spirit with these spooky additions to your party

Black wine glass www.partyworld.ie €2/£1.45

Halloween sign www.tch.net €5.50/£4

Halloween party plates www.candleandcake.co.uk €5.45/£3.99 per set of 8

Human snot and brain jam www.firebox.com €9.55/£6.99

Halloween pumpkin pail with mallows Lidl stores nationwide €1.49/£1.10

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Black Halloween coffin food tray www.gingerray.co.uk €5.45/£3.99 per set of 5

Liquorice skulls TK Maxx stores nationwide €6.99/£5.10

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Halloween body parts Lidl stores nationwide €1.29/£0.95

Halloween potion bottles www.tch.net €5.50/£4 each

Cat napkins www.candleandcake.co.uk €5.45/£3.99 per set of 16

f o e s u o H

Drinks Lab Erlenmeyer Flask wine decanter www.thegiftoasis.com €35.70/£25.99

HORRORS

Get into the Halloween spirit with these spooky additions to your party

Black wine glass www.partyworld.ie €2/£1.45

Halloween sign www.tch.net €5.50/£4

Halloween party plates www.candleandcake.co.uk €5.45/£3.99 per set of 8

Human snot and brain jam www.firebox.com €9.55/£6.99

Halloween pumpkin pail with mallows Lidl stores nationwide €1.49/£1.10

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Black Halloween coffin food tray www.gingerray.co.uk €5.45/£3.99 per set of 5

Liquorice skulls TK Maxx stores nationwide €6.99/£5.10

OCTOBER 2015

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©/®/™ Design Mars 2015

with

Join in on Facebook facebook.com/unclebensireland

facebook.com/unclebensireland follow us @bensbeginnersie EF107_14-15_Uncle Bens.indd 14

30/09/2015 16:16

Ben’s Beginners believes that when parents and children cook together, it leads to a better relationship with food and each other.

Now, Easy Food readers can cook along with this exclusive recipe book!

Starting Wednesday, 21st October between 6-7pm, Ben’s Beginners will host five weekly demonstrations on how to make one of the recipes from this Ben’s Beginners recipe booklet.

To get cooking, log onto www.facebook.com/UncleBensIreland or join the conversation on Twitter @bensbeginnersie!

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30/09/2015 16:16

S POSTAL ENvaTntRIEinstructions

COMPETITIONS WIN A CASE OF CAVA!

le Fo ll ow th e reto en te r fo r ea ch on ho w po st yo ur en try to : d co m pe ti ti on anFo od , 1s t Fl oo r, Ea sy urch R oa d, Zo e H ou se , ChCo . W ickl ow. s, ne G re ys to co m pe ti ti on di ca te w ha t cl ud e al l in to et rg fo D on ’t ri ng an d in yo u ar e en te nt ac t de ta il s. yo ur co

Freixenet (pronounced “fresh-eh-net”) draws on over 150 years of family-owned wine expertise to produce its exquisite cavas, each artfully produced in the traditional "méthode champenoise” style from their winery outside of Barcelona in Spain.

Freixenet’s most popular cava, Cordon Negro Brut, is often referred to as the “Black Bottle Bubbly.” As the No.1 imported sparkling wine in the world, the crisp and creamy Cordon Negro Brut’s delicate bubbles make this the ideal wine for any occasion – not just celebrations. Get ready to sparkle!

We have a case of Freixenet Cordon Negro to give away to one lucky reader – to enter, simply email the answer to the following question along with your contact details to competitions@easyfood.ie with FREIXENET in the subject line.

WIN

Q: What is the name of Freixenet’s most popular cava?

Enjoy Freixenet sensibly, visit DrinkAware.ie.

WIN A HAMPER OF OATY GOODNESS! To celebrate the launch of two exciting new varieties of their popular Quick Oats sachets – Red Berry and Lemon Curd – Flahavans are offering three lucky Easy Food readers the chance to win a hamper stuffed with a range of goodies, including porridge, flapjacks, granola and muesli, and some limited-edition Flahavans merchandise.

For your chance to win one of these Flahavan’s hampers, simply email the answer to the question below along with your contact details to competitions@easyfood.ie with FLAHAVANS in the subject line:

Q: Which of these is NOT one of the exciting new Flahavan’s Quick Oat sachet varieties: a. Red Berry

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b. Lemon Curd

c. Nettle

OCTOBER 2015

01/10/2015 10:50

WIN

WIN A GOURMET OVERNIGHT BREAK The four-star Killyhevlin Lakeside Hotel & Chalets, a member of the Irish Country Hotels collection, recently celebrated the opening of their brand new restaurant KOVE, a glamorous, contemporary Art Deco-style space boasting unsurpassed views of the beautiful Lough Erne in Enniskillen, Co. Fermanagh.

Building on the hotel’s commitment to using the very best ingredients from the land, loughs and sea, head chef Kevin Watson and senior sous chef Trevor Shannon have created a menu that is a culinary celebration of local and regional produce that tells its own story through a series of delicious flavours, textures and techniques.

Now one lucky reader has the chance to win a one-night gourmet break for two at the Killyhevlin Lakeside Hotel & Chalets, including an á la carte dinner, a bottle of house wine and breakfast the next morning. To enter, simply email your contact details and the answer to the question below to competitions@easyfood.ie with KILLYHEVLIN in the subject line:

Q: Which lough does KOVE restaurant overlook?

SLOW COOKERS TO WIN! It’s that time of year for low and slow cooking to warm the home! The new Sear and Stew Slow Cooker from Morphy Richards conveniently cooks tasty meals from start to finish – all in one pot. The ideal solution for anyone who wants to effortlessly create a tasty meal without the fuss, it browns, sears and stews ingredients in a durable shatter-resistant, aluminium cooking pot with a non-stick coating. The moveable hot base means that meat can be prepared in the pot on the hob prior to transferring back to the base for slow cooking. Searing meat in the cooking pan means that the juices from the meat combine with the rest of the ingredients, creating richer, fuller flavours in your dishes.

With a large capacity, the Sear and Stew can easily produce a delicious meal for the whole family, and the cool-touch handles make it easy to serve from the cooking process straight to the table.

Available from Harvey Norman, Tesco, Power City, Expert and Euronics from RRP €59.95. For more information, please visit www.morphyrichards.ie.

Three lucky winners now have the chance to win one of their own. Simply email your contact details along with the answer to the following question to competitions@easyfood.ie with SLOW COOKER in the subject line:

Q: True or False: You can brown, sear and stew in the new Morphy Richards Sear and Stew Slow Cooker.

Prize is valid for six months, excluding holiday periods and is subject to availability.

www.easyfood.ie

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COOK LIKE

n e v e N

Neven Maguire shares recipes and tips for wholesome, impressive home cooking

ation’s om The N Recipes fr od – Healthy Fo Favourite ecipes -For-You R 100 Good Maguire

By Neven an & MacMill ill G by Published .65 €22.99/£16 e s nationwid re to ks o bo m Available in o .c ire u .NevenMag and www

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OCTOBER 2015

23/09/2015 14:52

guest editor Neven Maguire

N

even first donned his chef’s apron at the early age of 12, when he began cooking in the kitchens of his family restaurant, MacNean House & Restaurant in Blacklion, Co. Cavan. Like many home cooks, he would eagerly shadow his mother as she worked in the kitchens and soon began experimenting with his own creations. He pursued this passion at Fermanagh College, where he studying catering, and eventually moved on to work in Michelin-starred restaurants around the world, cooking for celebrities, politicians and royalty. He returned to MacNean House and Restaurant in 2001 and has become one of the most celebrated chefs in Ireland, renowned for his top-quality cooking showcasing the best of Irish produce.

He opened the Neven Maguire Cookery School to share his love and knowledge of food and to spread the message that any meal can be a masterpiece once you start with the right building blocks – seasonal, local ingredients. He lives by this ethos both in his restaurant kitchen and when cooking at home for his wife, Amelda, and their twins Lucia and Connor, and it is at the core of all his cookery shows, books and demonstrations. He recently released the Complete Baby and Toddler Cookbook and is currently filming his new healthy series of ‘Home Chef’ for RTÉ, pairing perfectly with his latest cookbook, The Nation’s Favourite Healthy Food – 100 Good-For-You Recipes.

Read on to test out some of these new wholesome recipes and to glean Neven’s top tips for becoming a master cook in your own home!

What is your cooking philosophy?

The most important thing is to buy the best quality seasonal ingredients. This is what cooking is all about, at every level. You need to start with the right ingredients at the restaurant and at home. Also, don’t complicate things – keep your cooking simple and make it your own!

What do you remember about first starting to cook?

Like so many of us, I started off by watching my mother cook at home. I was very lucky in that she gave me a passion for cooking – she let me experiment with ingredients and new dishes in our kitchens, and it just grew from there. So I suppose I’ve always really enjoyed cooking and I knew from the age of 12 that I wanted to be a chef. Again, my parents were very supportive all the way through, so it was always a very positive experience being in the kitchen.

We know cooking in restaurant kitchens is quite different to cooking at home, but what are the similarities?

The main difference I find is that when you’re cooking at home, you want to get back to the table and enjoy the experience of eating with your family and friends, so you want to cook simpler, quicker things. I want to give my customers at the restaurant a real “Wow!” experience, so I’ll take more time preparing the food – there, it’s my job to stay in the kitchen, whereas at home I don’t want to be stuck in there when everyone else is sitting down to enjoy the meal. Still, though, the same principles apply; I want to serve wholesome, delicious food I can feel proud of.

How can home cooks transform a standard meal into something impressive for guests?

There are lots of simple ways to make a dish impressive without getting fussy. If you’re entertaining at home, presentation can make

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all the difference – even if you’re serving your go-to weeknight dinner, using nice plates and crockery can elevate it to the next level. Also, it’s important to be prepared; make sure you have enough food for everyone and practice it ahead of time if you haven’t made the meal before.

Preparation really is key – try to make as much of it ahead of time so that you can enjoy the day with your friends rather than in the kitchen!

Have you ever had any major kitchen blunders with dinner guests?

Well, there was one Christmas when I had 32 people in my house for the main meal and the electricity went out – luckily, the gas was still working, but the meal just didn’t turn out the way I wanted it. The food was all prepped and ready to go so, as they say, “the show must go on”!

It just goes to show that you just have to make the best of what you have sometimes. In the end, we had a lovely and memorable Christmas dinner in the candlelight!

Speaking of dinner parties, what would be your ideal dinner menu for this time of year?

Winter is nearly upon us, so slow-cooked, braised meals are always a favourite. I would love to sit down to a meal of pork belly slow-cooked in soya sauce and star anise, caremelised with honey and served with roasted pumpkin. These are all gorgeous seasonal ingredients and, the best part is, slow-cooked dishes are perfect for dinner parties because they can be prepared the day before and then caramelised or finished off before guests arrive.

What tips can you offer to homecooks that want to make wholesome, homemade meals during the weekdays but are short on time?

It’s all about baby steps and making small changes. Don’t try to overhaul all your cooking habits, but rather try and make gradual steps to healthier eating; this is what my newest

cookbook is all about. One helpful trick is to make really healthy grains ahead of time and freeze them for later. Quinoa, bulgur wheat and tabbouleh are all really great ingredients, and you can just defrost them when you need to bulk up a dinner or lunchbox. Once you have those, you can add fresh vegetables, chicken or fish and you have a healthy meal ready to go.

You’ve been so involved with Irish cooking for many years now. How has home-cooking here changed in the past few years?

I think there have been huge changes really. I think now people don’t want to spend the day in the kitchen preparing a big meal and would rather have more user-friendly recipes that can be made ahead of time so they can really enjoy their time with friends and family. We’re definitely more adventurous with our cooking and we have more ingredients available to us now than ever before. It’s an exciting time to be cooking here!

Which ingredients do you always have in stock in your kitchen at home?

I always have good-quality Irish rapeseed oil, balsamic vinegar, tins of Italian tomatoes, brown rice and a range of spices. They may sound quite basic but, again, I believe quality ingredients are the foundation of all good cooking.

What advice would you offer to people just learning how to cook?

The first step is to get the basics right. Start off by learning how to make things like an easy soup, poached eggs, the perfect steak and simple, moist fish. These are the everyday foods you can enjoy and build upon. Once you’ve mastered these, then you can start to flex your muscles in the kitchen and move on to more complicated recipes. Just don’t get ahead of yourself too quickly – start off slowly and make sure you're comfortable with the basics.

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guest editor Neven Maguire

Hotcakes with mango and banana sauté Serves 4 Neven says, “These nifty little hotcakes are as light as a feather and can be made in the time it takes to heat the frying pan! You could serve them with berries, but the mango and banana is a delicious combination. Because both fruits are naturally high in sugar, this only needs a drizzle of maple syrup or honey to make it into what seems like a very decadent dessert.”

For the hotcakes: 150g self-raising flour ¼ tsp baking powder Small pinch of sea salt 1 large egg 250ml buttermilk Sunflower oil, for frying Natural yoghurt For the mango and banana sauté: 25g butter 1 large, firm, ripe mango, peeled and cut into bite-sized pieces 2 large bananas, peeled and thickly sliced on the diagonal 1 tbsp maple syrup or honey Juice of 1 lime 1 Put the flour, baking powder and salt into a bowl. Make a slight dip in the middle and crack in the egg, then add the buttermilk and mix until smooth with a fork or small balloon whisk.

2 Put a large non-stick frying pan over a medium heat. Add a little sunflower oil, removing any excess with kitchen paper. Spoon three tablespoonfuls of the batter into the heated pan and cook for 1-2 minutes, until bubbles rise to the top. Using a spatula, carefully flip the hotcakes over and cook for another minute until golden on both sides.

3 When the hotcakes are done, transfer them to a plate and cover with foil to keep warm. Wipe the pan with kitchen paper and add a little more oil. Continue to make hotcakes with the rest of the batter. You should make about 12 hotcakes.

4 Once all of the hotcakes have been made, wipe out the frying pan with kitchen paper and add the butter. Once the butter is melted and sizzling, tip in the mango and bananas, tossing to coat. Cook for 2-3 minutes until heated through and just beginning to caramelise.

5 Drizzle over the maple syrup or honey with the lime juice and continue tossing until the hotcakes are evenly coated.

6 Arrange three hotcakes on each serving plate. www.easyfood.ie

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Add a spoonful of yoghurt to each one and spoon over the mango and banana sauté to serve.

Per Serving 459kcals, 19.6g fat (6.1g saturated), 62.8g carbs, 25.8g sugars, 10.2g protein, 3.7g fibre, 0.204g sodium

Cauliflower and hazelnut salad Serves 4 Neven says, “This salad can be eaten on its own or served with some roast chicken or fish. It’s perfect for making and serving at a later stage, as the flavours only seem to improve. Just fold the spinach in at the last minute or the leaves will become bruised and won’t give the same contrast of texture.”

1 medium cauliflower, broken into small florets 2 tbsp olive oil Sea salt and black pepper 1 red onion, thinly sliced 50g skinned hazelnuts 50g baby spinach leaves 3 tbsp raisins For the dressing: 2 tbsp olive oil

1 tbsp sherry vinegar 2 tsp maple syrup Good pinch of ground allspice Pinch of ground cinnamon 1 Preheat the oven to 200°C/180˚C fan/gas mark 6.

2 Toss the cauliflower in the olive oil in a large baking tin, then season with salt and pepper and roast for 15 minutes. Stir in the red onion and continue roasting for another 15–20 minutes, until the cauliflower is crisp and parts of it have turned golden brown and the red onion is just beginning to catch and char. Set aside to cool.

3 Place the hazelnuts in a small baking tin and roast for 10–12 minutes, until golden brown.

Leave to cool a little, then roughly chop.

4 To make the dressing, place the olive oil in a screwtopped jar with the sherry vinegar, maple syrup, allspice and cinnamon. Shake until emulsified, then season with salt and pepper.

5 Put the roasted cauliflower and red onion in a large bowl and fold in the spinach, raisins and hazelnuts. Drizzle over the dressing, tossing to coat, then season to taste. Arrange on plates to serve.

Per Serving 278kcals, 21.9g fat (2.6g saturated), 20.6g carbs, 11.2g sugars, 5.6g protein, 6g fibre, 0.114g sodium

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OCTOBER 2015

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guest editor Neven Maguire

Apple and pecan muffins Makes 12 Neven says, “These muffins can be wrapped and frozen successfully for up to one month. I’ve used maple syrup instead of sugar and, as there is so much natural sweetness from the sultanas and apples, they actually need very little; it works out at only one teaspoon per muffin, which isn’t bad if you fancy giving yourself a little treat.”

100g wholemeal flour 100g self-raising flour 1 tbsp baking powder 1 tsp mixed spice 25g wheat bran 2 eating apples, cored and finely chopped 50g sultanas 50g pecan nuts, chopped 25g rolled oats 100ml sunflower oil 2 eggs, beaten 4 tbsp maple syrup or honey 2 tbsp natural yoghurt 1 tsp sesame seeds 1 Preheat the oven to 200°C/180˚C fan/gas mark 6. Line a 12-hole muffin tin with paper cases.

2 Sift the flours, baking powder and mixed spice into a bowl. Add the bran left in the sieve and the rest of the wheat bran and mix to combine.

3 Add the apples, sultanas, pecans and oats and mix lightly with a wooden spoon. Make a well in the centre, then add the oil, eggs and maple syrup and stir to mix. Add the yoghurt and stir lightly until just combined. Don’t over-mix.

4 Spoon the batter into the lined muffin tin until each case is three-quarters full. Sprinkle sesame seeds over the top.

5 Bake for 16–18 minutes, until firm to the touch. Remove from the oven and cool slightly.

Serve warm.

Per Serving 222kcals, 12.3g fat (1.4g saturated), 26.3g carbs, 9.9g sugars, 4.1g protein, 3.3g fibre, 0.018g sodium

Spicy roasted root vegetables with lemon and herb couscous Serves 4 Neven says, “Couscous is a staple of the North African diet and can be used to accompany tagines or with great success in salads. It’s made from semolina grains that have been rolled, dampened and coated with very fine wheat flour. This enlarges the www.easyfood.ie

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individual grains and keeps them separate during cooking.”

For the couscous: 225g couscous 450ml vegetable stock 2 tbsp olive oil 1 small red onion, finely diced 1 garlic clove, finely chopped Zest of 1 lemon, finely grated 2 tbsp fresh mixed herbs, such as parsley, basil and coriander, chopped For the root vegetables: 2 tbsp olive oil 500g baby carrots, trimmed and halved lengthways 500g baby parsnips, trimmed and halved lengthways Sea salt and black pepper 2 tbsp light soy sauce 1 tbsp clear honey 1 mild red chilli, deseeded and finely chopped 2 tbsp fresh parsley, chopped 1 tsp sesame seeds, toasted 1 Preheat the oven to 180°C/160˚C fan/gas mark 4.

2 To prepare the spicy roasted root vegetables, place the oil in a large roasting tin and add the

carrots and parsnips, tossing until well coated.

Season generously. Roast for 15 minutes, until almost tender.

3 Meanwhile, place the couscous in a large heatproof bowl. Bring the stock to a simmer and then pour it over the couscous. Stir well, cover with cling film and set aside for 15 minutes.

4 Remove the root vegetables from the oven, then drizzle over the soy sauce and honey and sprinkle the red chilli on top, tossing to coat evenly. Return to the oven and roast for another 10 minutes, until the vegetables are completely tender and lightly charred. Sprinkle over the parsley and sesame seeds and toss gently until evenly coated.

5 To finish the couscous, heat a frying pan with the olive oil. Sauté the onion, garlic and lemon zest for 2-3 minutes, until softened but not browned. Remove from the heat.

6 Gently separate the couscous grains with a fork. Season to taste and place in a pan to reheat, stirring continuously with a fork. Fold in the onion mixture along with the herbs.

7 To serve, divide the couscous among warmed bowls and arrange the spicy roasted root vegetables on plates alongside.

Per Serving 512kcals, 15.6g fat (2.3g saturated), 84.8g carbs, 17.5g sugars, 11.1g protein, 13.5g fibre, 0.995g sodium

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larder luckguest counter editor intelligence Neven Maguire

Pork goulash with cauliflower rice Serves 4-6 Neven says, “Goulash was one of my mom’s regular dinners when I was growing up, and I loved it. I now like to serve it with cauliflower rice, which has a similar texture to rice but a much lower GI. Contrary to popular belief, a true goulash doesn’t contain any soured cream, making for a much healthier dinner.”

2 tbsp plain flour 2 tsp smoked paprika Sea salt and black pepper 500g pork, sliced into strips 2 tbsp olive oil 2 onions, thinly sliced 2 green peppers, cored and cut into slices 1 garlic clove, finely chopped 1 tsp dried oregano 120ml red wine 1 x 400g tin of chopped tomatoes 200ml beef or chicken stock 2 tbsp Worcestershire sauce 1 tbsp tomato purée 1 tsp honey 2 tbsp fresh parsley, chopped For the cauliflower rice: 1 head of cauliflower 1 Place the flour and smoked paprika in a bowl and season with salt and pepper. Use this to evenly coat the pork strips, tipping away any excess flour.

2 Heat one tablespoon of the olive oil in a flameproof casserole over a medium heat and quickly brown the pork on all sides.

Don’t put too much pork in the casserole at once or it won’t brown – it’s best to fry it in batches. Transfer to a plate and set aside.

3 Add the remaining tablespoon of oil to the casserole, then sauté the onions, green peppers, garlic and dried oregano for about five minutes, until the vegetables are just beginning to catch a bit of colour.

4 Return the pork to the casserole and stir to combine. Pour in the wine and allow it to bubble down, scraping the bottom of the casserole with a wooden spoon to remove any sticky bits.

5 Add the tomatoes, stock, Worcestershire sauce, tomato purée, honey and a good pinch of salt and pepper and bring up to a steady simmer. Place the lid on the casserole and simmer for 20 minutes or so, until the pork is completely tender. www.easyfood.ie

EF107_18-25_Neven.indd 25

6 Meanwhile, to make the cauliflower rice, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice.

Line the base of a steamer with parchment paper, tip in the cauliflower and cook for 8-10 minutes, until tender. Season with salt and pepper, then fluff up with a fork.

7 Divide the cauliflower rice among warmed plates, then spoon over the pork goulash.

Garnish with parsley to serve.

Per Serving 322kcals, 15.8g fat (4.7g saturated), 16.2g carbs, 8g sugars, 26.1g protein, 4g fibre, 0.261g sodium

x

Roasted beetroot, Feta and watercress salad Serves 4-6 Neven says, “You could use a jar or vac-pack of cooked baby beetroot, but the ones you roast yourself are so much more delicious and even better a day later, when the flavours have developed. Watercress works so well with beetroot, but you could use rocket or a mixture of leaves from a bag, such as watercress, spinach and rocket.”

100g watercress 100g Feta, crumbled 50g ready-to-eat dried apricots, finely diced 2 tbsp pine nuts, toasted For the roasted beetroot: 500g small raw beetroot, peeled

2 tbsp olive oil 1 tbsp clear honey 2 tsp balsamic vinegar 1 tsp fresh thyme leaves For the dressing: 1 tbsp sunflower oil 1 tbsp olive oil 1 tbsp good-quality sherry vinegar 1 tsp clear honey ½ small mild red chilli, deseeded and finely chopped Sea salt and black pepper 1 Preheat the oven to 200°C/180˚C fan/gas mark 6.

2 Cut each beetroot in half or into quarters until they are all evenly sized, then place on a rimmed baking tray. Whisk together the olive oil, honey, balsamic vinegar and thyme. Drizzle over the beetroot and season to taste. Toss until all the beetroot is thoroughly coated.

3 Roast the beetroot for 40–45 minutes, until cooked through and glazed. Leave at room temperature to cool.

4 Put all the dressing ingredients in a screwtopped jar and season with salt and pepper, then shake until emulsified.

5 Arrange the watercress on plates or use one large platter. Sprinkle over the cooked baby beetroots, Feta, apricots and pine nuts. Just before serving, drizzle over the dressing.

Per Serving 203kcals, 15.8g fat (3.9g saturated), 14.4g carbs, 12g sugars, 4.8g protein, 2.3g fibre, 0.3g sodium

Easy Food 25

23/09/2015 14:56

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24/09/2015 10:03

in association with 2015 AWARDS

LAST CHANCE TO BE A 2015

HOME-COOK HERO! This year's competition is open for entries, but only for a limited time!

Do you love to cook? Are you always asked to cook 'that dish' for parties? Do you have a fail-safe recipe that always clears plates? Then you need to enter our cookery competition!

E-COOK BE A HOMV STAR! HERO T finalists

All of our the TV show, rt of become pa ill air on TV3 a w which Tune the event. week after t happened at the ha in to see wk-off final and coo 15 wned a 20 who is cro e-Cook Hom Hero!

THERE ARE TWO MAIN WAYS TO ENTER:

Simply fill out this entry form, attach your recipe and post it in to us.

1 2

Go to www.easyfood.ie and enter your recipe and details online.

The closing date for entries is October 15th. Three finalists from each category will be shortlisted after this date to take part in a cook-off at Cooks Academy on Saturday, November 7th and attend a black-tie award ceremony that night in The Shelbourne Hotel, where the winners will be announced!

You can enter as many times as you like and change your recipe right up until the closing date. Best of luck!

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EF107_27-28_HCH_Awards_Entry Form.indd 27

Easy Food 27

23/09/2015 17:08

ENTER HERE

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Terms & Conditions: Amateur cooks of all ages on the island of Ireland are eligible to enter the cookery competition. This competition is not open to professional cooks/chefs. Competition closing date is no later than 5pm on October 15th, 2015 and no applications received after this date can be considered. No responsibility will be taken by Zahra Media Group for any entries which are damaged, lost or received after the closing date. FInalists and winners will be contacted by phone/email/text and announced in Easy Food. The judges’ decisions are final. Finalists must be available for the event, which takes place on November 7th, 2015.

The cost of ingredients, travel to the final in Dublin and accommodation is the responsibility of the entrant and is not covered by the competition organisers. Entrants may be required by the competition organisers to participate in publicity activities, including interviews, photo and/or video sessions. Prizes are non-transferable and there are no cash alternatives to prizes. If you have any queries or clarifications, please email editor@easyfood.ie or phone +353 (0) 1 287 8631. Full terms and conditions, plus further details of the cookery competition and a list of eligible sponsors’ products are available at www.easyfood.ie. By entering the cookery competition entrants are deemed to have read and understood the terms and conditions and be bound by them.

28 Easy Food

EF107_27-28_HCH_Awards_Entry Form.indd 28

OCTOBER 2015

23/09/2015 17:08

What's in season?

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

IN THIS SECTION APPLE OF MY EYE P30 Keep the doctor away with these sweet and savoury apple recipes

www.easyfood.ie

EF107_XX Intro Pages.indd 29

30-34 IT'S A MASH-UP P32

These mashed vegetable side dishes are perfect feel-good comfort foods

Easy Food 29

23/09/2015 16:56

f o e l App ye my e

Keep the doctor away with these sweet and savoury apple recipes

30 Easy Food

EF107_30-31_What's In Season.indd 30

OCTOBER 2015

23/09/2015 15:01

what's in season? apples

Apple and caramel upside-down cake Serves 6-8

2 green apples (e.g. Granny Smith), peeled, cored and cut into eighths 2 tbsp water 1 tbsp lemon juice 300g caster sugar 120g unsalted butter 100g brown sugar 4 eggs, separated 80g sour cream 1 tsp vanilla extract loves 160g plain flour Pork ■ C Sage ■ ■ sh a n u o q m s ut Cinna 1 tsp baking powder ■ Buttern ■ Cranberry hicken ts C u s ■N ½ tsp ground cinnamon l ■ Clove semary Carame ■ Mango ■ Ro r Ginge ■ Butter Cheese s To serve: is a R in Cream, ice cream, custard or mascarpone

ve: Apples lo

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 20cm cake tin with butter and place the tin on a baking tray lined with parchment paper.

2 Neatly arrange the apples in the bottom of the cake tin. In a small saucepan over a medium-high heat, combine the water, lemon juice, half of the caster sugar and half of the butter. Bring to a boil without stirring for 8-10 minutes or until it is a rich caramel colour.

3 Carefully and evenly pour the caramel over the apples in the cake tin. Set aside.

4 In a mixing bowl, combine the remaining caster sugar and butter with the brown sugar and beat until well mixed.

5 Add the egg yolks, sour cream and vanilla and beat well. Sift over the flour, baking powder and cinnamon, then stir through until just combined.

6 In a separate bowl, whisk the egg whites until soft peaks form. Carefully fold through the egg whites a little at a time until just combined.

7 Pour the mixture into the cake tin and smooth the surface. Bake for 50 minutes or until a skewer inserted in the centre comes out clean, covering with foil after 30 minutes if the cake starts to look too brown. Allow to cool in the tin for 10 minutes.

8 Run a knife around the edge of the cake tin, then place a serving plate over the top of the tin and invert to release the cake.

Per Serving 448kcals, 16.8g fat (9.7g saturated), 72.4g carbs, 54.7g sugars, 5.5g protein, 1.7g fibre, 0.147g sodium

www.easyfood.ie

EF107_30-31_What's In Season.indd 31

Pork fillet with apple and leek stuffing Serves 4

Olive oil 1 small leek, washed and chopped 1 sweet apple, peeled and chopped 2 tsp fresh thyme, chopped Salt and black pepper 500g pork loin, trimmed 120ml brandy 2 garlic cloves, crushed 480ml apple cider 2 tsp cornflour 2 tsp Dijon mustard 1 Preheat the oven to 230°C/210˚C fan/gas mark 8.

2 Heat one tablespoon of olive oil in a large pan over a medium heat. Add the leek and cook, stirring, for 3-4 minutes until it is just beginning to soften.

3 Add the apple, half of the thyme and some seasoning and cook for 2-3 minutes, stirring occasionally, until the apple is beginning to soften. Transfer the mixture to a bowl to cool.

Wipe out the pan with a ball of kitchen paper.

4 Place the pork loin on a large cutting board.

Make a lengthwise cut through the centre of the meat without cutting all the way through, then open it out like a book. Cover with cling film and use a rolling pin to pound the pork until

it’s about ½cm thick.

5 Spread the apple mixture down the middle of the pork, leaving a 2cm border all around.

Starting at a long side, tightly roll the pork up around the filling.

6 Fold in about 2cm at each of the two short ends and tie kitchen string firmly lengthwise around the pork to secure them. Tie string around the pork crosswise at 4cm intervals.

7 Lightly brush the pork with olive oil and season with salt and pepper.

8 Heat one tablespoon of oil in the pan over a medium heat and brown the pork on all sides.

Transfer to a rimmed baking tray and roast for 15-18 minutes. Allow the pork to rest while you make the sauce.

9 Return the pan to a medium-high heat. Add the brandy, garlic and remaining thyme, then bring to a boil and bubble for one minute, using a wooden spoon to scrape any sticky bits from the bottom of the pan.

10 In a small bowl or cup, whisk together the cider and cornflour and add this mixture to the pan. Return to the boil and cook, stirring occasionally, for 8-10 minutes until thickened and reduced by about a half. Remove from the heat and whisk in the mustard and any juices released from the pork. Slice the pork and serve with the sauce.

Per Serving 431kcals, 15.4g fat (3.1g saturated), 26.2g carbs, 19.4g sugars, 33.6g protein, 2.1g fibre, 0.148g sodium

x Easy Food 31

01/10/2015 11:17

It’s a mash-up These tasty mashed vegetable side dishes are the perfect comfort food for winter evenings

Bacon and Parmesan parsnip mash Serves 4-6

Cook 1½kg parsnips in a large pan of salted boiling water for 10-15 minutes until tender but not mushy.

Drain well, then return to the pan. Push the parsnips to one side and put 85g butter, 1 tbsp chopped fresh thyme, some salt and plenty of black pepper into the space. Return the saucepan to a very low heat and let the butter melt and the parsnips continue to dry for 1-2 minutes. Add 150ml milk and mash the parsnips into the butter until smooth. Cook 3 streaky bacon rashers until crispy, then chop. Stir almost all of the bacon into the mash with almost all of 100g grated Parmesan, using the last of both to top the mash. Serve hot.

Per Serving 395kcals, 19.1g fat (11.3g saturated), 47.3g carbs, 13.2g sugars, 12.3g protein, 12.5g fibre, 0.501g sodium

Creamy colcannon Serves 4-6

Cook 1kg peeled and chopped potatoes in a pot of salted boiling water for 15-20 minutes until tender, then drain. Return the pot to a medium-high heat. Melt 80g butter in the pot and add 3 large handfuls of chopped kale or cabbage. Cook the greens for 3-4 minutes or until wilted. Add 3 chopped spring onions and cook for one minute more. Pour in 240ml milk or cream, mix well, and heat for one minute. Add the potatoes, reduce the heat to medium and mash everything together. Add salt and black pepper and serve hot with a large knob of butter in the middle.

275kcals, 14.6g fat (9.1g saturated), 32.4g carbs, 4g sugars, 5.4g protein, 4.8g fibre, 0.168g sodium

32 Easy Food

EF107_32-33_Mash.indd 32

OCTOBER 2015

23/09/2015 15:05

what's in season? mash

Beetroot and horseradish mash Serves 4

Boil 600g peeled and chopped potatoes in a large pan of salted water for 10-12 minutes until soft. Drain in a colander, then return to the hot pan and allow the potatoes to steam dry for 5-10 minutes. In a separate pan, cook 2 washed and halved medium beetroot in salted boiling water for 30-35 minutes until soft. Drain and allow to cool slightly, then rub off the skins, wearing gloves to avoid purple fingers. Place the beetroot in a food processor and whizz until smooth. Mash the potatoes until smooth, then add 30g butter and mix through. Stir in the beetroot purée. Warm 40ml milk or cream in a jug in the microwave until hot but not boiling. Pour into the mash mixture and stir in 2 tsp creamed horseradish.

Season with salt and black pepper to taste.

Sweet potato, lime and chilli mash

186kcals, 6.8g fat (4.2g saturated), 29.3g carbs, 6.1g sugars, 3.5g protein, 4.8g fibre, 0.140g sodium

Serves 4

Top Twipith

Cook 800g peeled and chopped sweet potatoes in a large pot of salted boiling water for 10-12 minutes until soft. Drain well, return to the pot and mash until smooth. In a bowl, combine 2 tbsp mango chutney, ½ tbsp soy sauce, 1 tbsp olive oil, the juice of ½ a lime, 1 deseeded and finely chopped red chilli and 2 tbsp fresh coriander,.

Gradually add this mixture to the sweet potato mash and mix well. Season to taste and serve drizzled with more extra virgin olive oil.

Great l or mackere ef! e roast b

284kcals, 3.8g fat (0.6g saturated), 60.3g carbs, 4g sugars, 3.4g protein, 8.4g fibre, 0.187g sodium

x

Garlic and rosemary smashed cannellini beans Serves 4-6

Put 60ml olive oil in a saucepan and add 4 crushed garlic cloves. Add 2 whole rosemary sprigs and the zest of 1 lemon. Place over a medium heat and warm through. Remove the rosemary, pick the leaves from the stalks and chop them finely. Add 3 drained and rinsed 400g tins of cannellini beans to the pan and warm through.

Mash with a potato masher and add the chopped rosemary. Season to taste with salt and black pepper and serve drizzled with extra olive oil.

209kcals, 10.4g fat (1.8g saturated), 17.3g carbs, 1g sugars, 8.9g protein, 7.7g fibre, 0.0.38g sodium

x www.easyfood.ie

EF107_32-33_Mash.indd 33

Easy Food 33

23/09/2015 15:06

IN THE NEXT ISSUE...

IT’S THE MOST DELICIOUS TIME OF YEAR WITH THE EASY FOOD CHRISTMAS ANNUAL!

ON SALE

TH

R 10 NOVEMBE

INSIDE...

eas

> Cake decorating id gift guide > The ultimate foodie erts > Show-stopping dess main feast > Full menus for the istmas treats > Child-friendly Chr

> Toasty tipples options > Vegetarian dinner ftovers > Clever ideas for le gifts > Edible homemade g > Easy wine matchin EF107_34_In the next Issue.indd 34

23/09/2015 16:43

larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES

IN THIS SECTION BEYOND BREAKFAST P36 Transform breakfast staples into delicious and handy dinners

www.easyfood.ie

EF107_XX Intro Pages.indd 35

36-42 15 WAYS WITH SPICES P40

Easy ways to add an extra kick with storecupboard spices

Easy Food 35

24/09/2015 15:16

Beyond

breakfast

Transform breakfast staples into delicious and handy dinners

36 Easy Food

EF107_36-38_Beyond Breakfast.indd 36

OCTOBER 2015

23/09/2015 15:14

larder luck breakfast for dinner

Creamy tomato and sausage pasta Serves 4-6

½ tbsp olive oil 200g sausages, cut into chunks 2 rashers, chopped ½ an onion, chopped 3 garlic cloves, chopped 1 tbsp dried mixed herbs 400g tomato passata 1 tbsp tomato purée 400g spaghetti 50ml cream 60g Parmesan, grated, plus extra to serve To serve: Garlic bread 1 Heat the oil in a large frying pan over a medium-high heat and cook the sausages for 5-7 minutes, turning frequently, until browned and cooked through. Remove from the pan and set aside.

2 Reduce the heat under the frying pan to medium-low and cook the rashers and onions for about four minutes until the rashers are crisp and the onions are soft.

3 Stir in the garlic and mixed herbs until combined. Cook for one minute until fragrant.

Add the sausages back to the pan.

4 Stir in the tomato passata and purée until combined. Bring to a simmer and cook for 10 minutes until thickened.

5 Meanwhile, bring a saucepan of salted water to the boil and cook the spaghetti for 9-11 minutes until al dente.

6 Add the cream and grated Parmesan into the sauce and stir until incorporated.

7 Drain the spaghetti and add to the sauce, tossing to combine. Serve hot with garlic bread.

Per Serving 413kcals, 17g fat (6g saturated), 43.2g carbs, 3.8g sugars, 21.8g protein, 0g fibre, 0.367g sodium

Pork chops with black pudding and apple sauce Serves 4

50g butter 4 Bramley apples, peeled and cut into chunks 50g caster sugar 300ml cider 600g pork chops www.easyfood.ie

EF107_36-38_Beyond Breakfast.indd 37

Salt and black pepper Oil, for cooking 200g black pudding To serve: Roasted vegetables 1 Heat half of the butter in a saucepan and add the apples, sugar and 200ml of the cider. Bring to a simmer and cook for 10-15 minutes until the apples are very soft.

2 Season the pork chops with salt and pepper.

Heat some oil in a pan and cook the chops for 3-4 minutes per side until golden brown and cooked through. Remove from the pan, cover

with foil and set aside to rest.

3 Add the black pudding to the pan and cook for two minutes per side until crisp. Remove from the pan and set aside.

4 Add the remaining cider to the pan and use a wooden spoon to scrape any sticky bits from the bottom. Stir in the rest of the butter.

5 Add the pork chops to serving plates and drizzle over the pan sauce. Top with the crispy black pudding and the apple sauce. Serve with roasted vegetables.

Per Serving 831kcals, 56.4g fat (23.1g saturated), 37.8g carbs, 30g sugars, 41.3g protein, 2.9g fibre, 0.516g sodium

Easy Food 37

23/09/2015 15:15

BLT pizza Serves 4

Cornmeal, to dust 1 x 300g pizza base 2 large tomatoes, sliced ½ tsp dried oregano 2 tsp dried basil 180g rashers, roughly chopped and cooked until crisp 120g Mozzarella, grated

38 Easy Food

EF107_36-38_Beyond Breakfast.indd 38

80g goat’s cheese, crumbled 120g mayonnaise 1 tsp garlic powder ¼ tsp onion powder 100g rocket leaves 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Sprinkle a worktop with a bit of cornmeal and roll out the dough to fit a large baking tray. Crimp the edges to form a crust around the edges.

2 Arrange the tomato slices over the dough and sprinkle with the oregano and half of the basil.

Top with the rasher pieces and cheeses.

3 Bake for 15-20 minutes until the crust is crisp and the cheeses have melted.

4 Meanwhile, whisk together the mayonnaise, garlic powder, onion powder and remaining basil.

5 When the pizza comes out of the oven, top with the rocket. Drizzle over the mayonnaise sauce and serve.

Per Serving 924kcals, 35.7g fat (13.5g saturated), 103.6g carbs, 6.3g sugars, 43.1g protein, 1.9g fibre, 1.449g sodium

OCTOBER 2015

23/09/2015 15:15

The Clonakilty Range More than just a Breakfast MH BLASTA LE O H C D U ON R A NIL Clonakilty Whitepudding & Mushroom Frittata

PUTOG CHLOCH

Clonakilty Blackpudding & Scallops

NA G COIL LT E

Clonakilty Blackpudding Rigatoni

Tel: +353 (0) 23 8834835 info@clonakiltyblackpudding.ie

Clonakilty Blackpudding Co, 16 Pearse Street Clonakility West Cork Ireland

Like us: www.facebook.com/ ClonakiltyBlackpudding Tweet us: @ClonakiltyBP

For recipes visit our website:

www.clonakiltyblackpudding.ie EF107_39_Clonakilty_AD.indd 39

23/09/2015 15:34

5 ways with

Pork chops with cinnamon apples Serves 4 In a small bowl, combine 1 tsp dried sage, ½ tsp salt and ½ tsp black pepper.

Massage into 4 boneless pork chops. Heat 1 tbsp olive oil in a large nonstick pan over a medium heat. Cook the pork chops for 5-6 minutes per side or until done. Remove to a plate, cover in foil and keep warm. Melt a knob of butter in the same pan over a medium heat. Add 4 sliced Granny Smith apples with 1 tbsp brown sugar, 1 tsp lemon juice, ½ tsp ground cinnamon and a pinch of salt. Cook for 5-6 minutes or until tender, stirring frequently. Serve the apples with the pork.

Cinnamon, banana and pecan porridge Serves 2 Put 150g rolled oats in a bowl and cover with 480ml water. Add 1 tbsp yoghurt or buttermilk and stir to combine. Sit at room temperature overnight. Place the oats in a sieve and rinse with water. In a pot, bring 240ml water and a pinch of salt to the boil.

Add the rinsed oats and ½ tsp cinnamon and simmer on low for 4-5 minutes or until the oats reach your desired consistency, stirring occasionally. Divide between bowls and top with fresh milk or cream, chopped bananas, chopped pecans, a drizzle of maple syrup and extra cinnamon, to taste.

Baklava Makes 36 squares Preheat the oven to 180˚C/160˚C fan/gas mark 4. Butter a 23 x 33cm baking dish. In a bowl, toss 450g finely chopped pecans with 1 tsp cinnamon and set aside.

Unroll 2 x 270g packets of filo pastry on a clean surface and cover loosely with a damp tea towel so it doesn't dry out. Melt 230g butter. Add two sheets of filo to the buttered pan and brush butter all over the

40 Easy Food

EF107_40-42_15ways with.indd 40

n o m a n n i C dough. Repeat until you have eight layered sheets. Sprinkle the top with 3 tbsp of the nut mixture. Lay another two sheets on top and brush with butter, then add nuts again.

Repeat these layers until you have eight sheets left, adding those two at a time and brushing with butter. Cut into 36 squares and bake for 50 minutes until golden and crisp.

Meanwhile, bring 240ml water and 200g sugar to the boil in a small pot until the sugar dissolves. Add 1 tbsp vanilla extract and 8 tbsp honey and simmer for 20 minutes, stirring occasionally. Remove the baklava from the oven and immediately pour the sauce over the entire pan. Allow to cool.

Easy horchata Serves 8-10 In a saucepan over a medium heat, combine 240ml water with 100g white sugar and ½ tsp ground cinnamon. Simmer for 5-6 minutes until the sugar is dissolved, whisking occasionally. Remove from the heat and allow the mixture to cool for 10 minutes.

Pour 2l rice milk into a large pitcher and stir in the sugar water. Serve chilled or over ice.

ful h power t i w d e d ce to redu on is loa Cinnam nts and helps e e b a lso n antioxid tion. It has a sk of a i inflamm h a reduced r t i w . d e e s k a lin ise heart d

Cinnamon rolls Makes 12 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Butter a regular 12-hole muffin tin.

Brush 1 sheet of ready-made thawed puff pastry with melted butter. Sprinkle over 120g brown sugar and coat with a light layer of ground cinnamon, going right to the edges and pat down. Roll up the pastry tightly, working from one of the long sides.

Use a sharp knife to cut the roll into 12 even pieces. Place in the prepared muffin tin.

Bake for 25-30 minutes until golden. Remove from the oven and allow to cool. Mix a splash of water into 2 tbsp icing sugar until thin but not watery. Once the rolls have cooled slightly, drizzle over the icing.

Cinnamon

OCTOBER 2015

23/09/2015 15:35

Spicy dark chocolate fondue Serves 2 In a small saucepan over a low heat, combine 90ml double cream, 2 tbsp fresh milk, 1 tsp sugar and ¼ tsp cayenne pepper. Stir until the sugar has dissolved. Increase the heat to medium-high and heat until almost at a boil but not actually boiling. Remove from the heat. Chop 120g dark chocolate and place in a small heatproof bowl. Pour the cream over the chopped chocolate. Leave to sit undisturbed for a minute, then whisk until smooth. Pour the fondue into a serving bowl and sprinkle a pinch of cayenne pepper over the top. Serve immediately with fresh fruit, marshmallows or biscuits for dipping!

Cayenne

digestive ell-known w a t is e n mulant. I Cayen latory sti u c ir d c n a d n aid a anti-cold powerful clear the is also a helping to t, n e g a -flu ucus. body of m

Shakshuka Serves 3-6 Preheat the oven to 190˚C/170˚C fan/gas

e n n e Cay er p p e p

mark 5. Heat 1 tbsp olive oil in a casserole dish over a medium heat. Reduce the heat to low and cook 1 chopped onion and 1 chopped green pepper for 10 minutes.

Turn the heat to medium and add 2 crushed garlic cloves, 1 tsp cayenne pepper, 1 tsp ground cumin and 1 tsp paprika. Stir and cook for 2-3 minutes. Add 2 x 400g tins of chopped tomatoes and simmer for 5-6 minutes. Make six wells in the sauce and carefully crack 6 eggs in. Season with salt and pepper and transfer the casserole to the oven. Bake for 10 minutes, garnish with chopped parsley and serve with crusty bread for dipping.

Classic devilled eggs Makes 16 Peel the shells off 8 large hard-boiled eggs.

Slice them in half lengthwise and remove

5 ways with

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the yolks to a medium bowl. Add 170g light mayonnaise, 1 tsp Dijon mustard, a pinch of mustard powder and a pinch of salt. Mash together with a fork until fully combined. Add salt to taste. Refill the egg whites with the mixture using either a spoon or a piping bag. Sprinkle each egg with a pinch of paprika, cayenne pepper and black pepper. Garnish with dill and chives and chill until ready to serve.

Hash browns Serves 4 Peel and grate 10 medium-sized waxy potatoes into a large bowl. Add 1 finelychopped onion, ½ tsp cayenne pepper and 1 tbsp of plain flour. Add salt and black pepper to taste and stir to combine well.

Heat a large knob of butter in a large nonstick pan over a medium-high heat. Using your hands, form the potato mixture into 12 equal balls. Cook in batches, flattening

each potato ball against the hot skillet using a spatula. Cook on both sides until golden brown and serve immediately.

Spicy chorizo chowder Serves 6 Cook 120g finely chopped chorizo in a large pot over a medium heat for 4-5 minutes until crispy. Remove with a slotted spoon, leaving its oil in the pan. Cook 1 chopped onion and 2 chopped celery stalks in the oil for 4-5 minutes until they begin to soften. Add 2 crushed garlic cloves and cook for 30 seconds. Add 5 medium chopped potatoes and 850ml chicken stock and bring to a boil.

Simmer for 12 minutes or until the potatoes are tender. Remove from the heat. Use a stick blender to whizz the soup until smooth.

Return the pot to a low heat. Stir in 300ml milk, 2 tsp paprika, ½ tsp cayenne pepper, ½ tsp cumin, 1 tsp chopped fresh thyme and the chorizo. Season and serve hot.

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23/09/2015 15:35

5 ways with

n i m u C

estion ood for dig g g ly e m e tr in x Cumin is e problems, even reliev d t o te h la in re n d e an en tak h w es h c a great stomach are also a s d e se in m water. Cu iron. source of

Cumin

Sun-dried tomato and cauliflower dip Serves 4-6 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Cover a baking tray in tin foil and brush olive oil all over the foil. Place 1 chopped head of caulifower and 10 peeled garlic cloves on the tray and place in the oven. Flip after 20 minutes and return to the oven. Remove the garlic 10 minutes later. Roast the cauliflower for an additional 15 minutes. Allow to cool. Place in a food processor with 16 oil-packed sun-dried tomatoes, 4 tbsp tahini, 4 tbsp olive oil, 4 tbsp lemon juice, ½ tsp cumin and some salt and black pepper. Whizz for about 4-5 minutes, stopping to scrape the sides occasionally, until the mixture forms a hummus texture. Place in a bowl and garnish with extra cumin and olive oil.

Roasted carrots with cumin and honey Serves 2 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Peel 6 carrots and chop into 5cm lengths. In a bowl, toss the carrots with 2 tsp olive oil and some salt and pepper.

Roast for 20 minutes, flipping the carrots over halfway through. In a bowl, combine 1 tsp olive oil, 1 small handful of chopped parsley, the zest of 1 lemon, 1 tsp honey, ½ tsp chilli flakes, ¼ tsp cumin and some seasoning. When the carrots are ready, push them together in the centre of the baking tray and pour the honey mixture on top,

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stirring everything around to fully coat. Serve immediately or at room temperature.

Spiced toasted almonds Makes 300g Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a bowl, combine 300g raw unsalted almonds with ½ tbsp ground cumin, ½ tsp chilli powder, ½ tsp dried coriander, ½ tsp salt, a pinch of cinnamon, a pinch of black pepper and 2½ tbsp olive oil. Toss to coat the almonds. Cover a baking tray with parchment paper or tin foil and spread the almonds in a single layer on top. Bake for 15 minutes or until toasted and fragrant and toasted. Remove from the oven and allow the almonds to cool before serving. Store in an airtight container.

Cumin citrus ‘slaw In a blender, combine 4 tbsp lime juice, 4 tbsp orange juice, 1 tsp cumin, ¼ chilli powder, 2 chopped garlic cloves and 120ml olive oil. Process until smooth. Place 1 shredded head of green cabbage in a colander set over a bowl, sprinkle with salt

and rest for 10 minutes. Add the cabbage to a large bowl and toss with 4 grated carrots and 1 very thinly sliced green chilli. Add the dressing, toss well to combine and season to taste. Refrigerate until needed, then garnish with fresh coriander.

Mexican chicken Serves 4 In a bowl, combine 2 tbsp cumin powder, 2 tsp salt, 1½ tsp garlic powder, 1 tsp cayenne powder and ½ tsp ground coriander. Set aside. Pat 450g chicken thighs dry with kitchen paper and trim any excess fat. Rub a generous amount of the spice mixture all over both sides of each thigh. Brush a large griddle pan with oil and place over a medium heat until a drop of water sizzles when you flick it in. Place the chicken thighs in the pan, and don't move them for 10 minutes. Flip the thighs and cook for 6-10 more minutes, or until cooked throughout. Remove from the heat and season with the juice of 1 lime and a handful of fresh coriander. Rest for five minutes, then serve with rice.

OCTOBER 2015

23/09/2015 15:35

what 's for dinner?

FEEDING YOUR FAMILY, MADE EASY!

44-68

IN THIS SECTION WEEKLY MENU PLANNER P44

Keep it simple, keep it quick with a whole week's worth of easy family meals

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MEATBALLS OF FIRE! P54

Five creative ideas for this bite-sized family favourite

COOKING WITH "D" P60

If you've never cooked duck breasts before, here's where to start

SOUPER SAMBOS P62

Warm up with these comforting soup and sandwich combinations

Easy Food 43

23/09/2015 16:57

y l k e e WMenu Planner Keep it simple, keep it quick with our tasty midweek meals

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OCTOBER 2015

23/09/2015 15:36

what's for dinner? weeknight meals

Monday

Cheesy chicken and broccoli bake Serves 4-6 450g broccoli, cut into florets and blanched in boiling water for one minute 400g cooked chicken fillets, chopped into bite-sized pieces For the sauce: 75g butter 40g cornflour, dissolved in 120ml cold water 80ml chicken stock 480ml milk Salt and black pepper 300g Cheddar, grated For the topping: 60g butter, melted 100g crackers, crushed 1 tbsp poppy or sesame seeds, optional 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a baking dish with butter. Fill the dish with alternate layers of broccoli and chicken, then set aside.

2 Melt the butter in a saucepan over a medium heat. Add the cornflour mixture, stock and milk and season with salt and black pepper. Stir the sauce until it has thickened.

3 Reduce the heat to low and stir in half of the grated Cheddar until melted.

4 Pour the sauce over the chicken and broccoli and top with the remaining Cheddar.

5 For the topping, place the melted butter in a bowl. Add the crackers and the poppy or sesame seeds, if using, and stir well. Sprinkle the mixture over the top of the bake.

6 Bake, uncovered, for about 30 minutes, or until hot and bubbling.

Per Serving 552kcals, 33.7g fat (16.8g saturated), 24.5g carbs, 5.8g sugars, 38.4g protein, 2.8g fibre, 0.769g sodium

Toopn’t Thaipve

D ust ers? J crack itute t s b su bs! crum bread

Tuesday

Swedish meatballs Serves 4-6 For the meatballs: 2 tbsp olive oil 1 onion, chopped 450g beef mince 450g pork mince 60g breadcrumbs 2 large egg yolks ¼ tsp ground allspice Pinch of ground nutmeg ½ tsp dried parsley Salt and black pepper

For the sauce: 60g unsalted butter 40g plain flour 950ml beef stock 180g sour cream Salt and black pepper 2 tbsp fresh parsley, chopped 1 Heat one tablespoon of the olive oil in a large pan over a medium heat. Add the onion and cook, stirring frequently, for 3-4 minutes until

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translucent, then set aside to cool thoroughly.

2 In a large bowl, combine the beef and pork with the breadcrumbs, egg yolks, allspice, nutmeg, parsley and cooled onions. Season with salt and pepper and use clean hands to combine. Roll the mixture into 3cm meatballs.

3 Over a medium-high heat, heat the remaining olive oil in the same pan the onions were cooked in. Cook the meatballs in batches for 4-5 minutes until browned on all sides.

Transfer to a plate lined with kitchen paper.

4 To make the sauce, melt the butter in the same pan. Whisk in the flour and cook for one minute until lightly browned. Gradually whisk in the stock and cook, whisking constantly, for 2-3 minutes until slightly thickened. Stir in the sour cream and season to taste.

5 Add the meatballs to the sauce and cook for 8-10 minutes, stirring occasionally, until they are heated through.

6 Scatter with fresh parsley and serve immediately while hot.

Per Serving 524kcals, 28.9g fat (13.2g saturated), 15.8g carbs, 1.5g sugars, 48.4g protein, 1.1g fibre, 0.794g sodium

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23/09/2015 15:37

Wednesday Baked gnocchi with spinach and tomato

Salt and black pepper Pinch of sugar 200g spinach, chopped 1 x 125g ball of Mozzarella

Serves 2

To serve: Garlic bread

500g fresh gnocchi 1 tbsp olive oil 1 red onion, chopped 1 garlic clove, crushed 1 x 400g tin of chopped tomatoes 1 tsp oregano Zest of 1 lemon

1 Preheat the oven to 200ËšC/180ËšC fan /gas mark 6. Bring a large pan of salted water to the boil and blanch the gnocchi for one minute. Drain and transfer into a large ovenproof dish.

2 Heat the olive oil in a pan over a medium heat. Cook the onion for five minutes until soft.

Add the garlic and cook for a further minute.

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3 Add the tinned tomatoes, oregano and lemon zest, seasoning with salt, black pepper and a pinch of sugar. Bring to a simmer and cook for five minutes, then stir in the spinach. Cover with a lid for 1-2 minutes until the spinach wilts.

4 Pour the sauce over the gnocchi, stirring a little to combine. Tear the Mozzarella into pieces and scatter over the top of the dish. Season with some extra black pepper, then bake for 10-15 minutes until golden and bubbling. Serve with garlic bread.

Per Serving 615kcals, 19.4g fat (8g saturated), 83.1g carbs, 9.6g sugars, 29.6g protein, 11.3g fibre, 1.399g sodium

OCTOBER 2015

23/09/2015 15:37

what's for dinner? weeknight meals

Thursday Lamb red curry Serves 4-6 3 tbsp sunflower oil 550g boneless lamb shoulder, cut into bitesized chunks 2cm piece of root ginger, grated 3 spring onions, chopped 1 small onion, chopped 3 garlic cloves, crushed 100g Thai red curry paste 3 potatoes, finely chopped 2 carrots, sliced 300ml vegetable stock 1 x 400ml tin of coconut milk

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1 tsp brown sugar Juice of 1 lime 1 tbsp fish sauce Salt and black pepper 100g baby spinach To serve: Fresh coriander leaves Rice 1 Heat one tablespoon of oil in a large wok or pan over a high heat and brown one batch of the the lamb on all sides. Remove the meat from the wok with a slotted spoon and set aside.

Repeat with the remaining oil and lamb.

2 Return the wok to a medium heat. Add the ginger, spring onions, onion and garlic and cook, stirring, for five minutes until softened.

3 Add the curry paste and stir to combine. Add the potatoes, carrots, stock and coconut milk.

Return the lamb to the pan. Stir in the sugar, lime juice and fish sauce and season well.

4 Simmer, uncovered, for 40-45 minutes until the lamb and potatoes are tender. Add the spinach and cook until just wilted. Garnish with fresh coriander leaves and serve with rice.

Per Serving 538kcals, 33.8g fat (18.7g saturated), 28.8g carbs, 6g sugars, 30.4g protein, 5.5g fibre, 1.155g sodium

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23/09/2015 15:38

Friday

Mini salmon and leek pies Serves 4 Olive oil spray 50g breadcrumbs 30g Parmesan, grated 20g butter 1 tbsp olive oil

1 leek, thinly sliced 2 tbsp plain flour 360ml chicken stock 100g soft cream cheese with garlic and herbs 1 tsp dried tarragon 500g skinless salmon fillets, cut into bitesized chunks 160g frozen peas, quickly blanched in hot water To serve: Mashed potato 1 Preheat the oven to 200°C/180˚C fan/gas mark 6.

2 Spray four individual 250ml-capacity ovenproof dishes with cooking spray. In a bowl, combine the breadcrumbs and Parmesan.

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3 Heat the butter and oil in a saucepan over a medium heat. Add the leek and cook, stirring, for 4-5 minutes or until softened slightly.

4 Add the flour and cook, whisking, for two minutes. Whisking continuously, pour in the stock and keep whisking until combined. Cook, stirring, for five minutes or until the mixture comes to the boil.

5 Add the cream cheese and tarragon and cook, stirring, for 2-3 minutes or until the mixture begins to thicken.

6 Add the salmon and peas and cook, stirring, for 2-3 minutes or until the salmon is just cooked through. Spoon into the prepared dishes.

7 Sprinkle with the Parmesan breadcrumbs and bake for 10 minutes or until golden. Serve with mashed potato.

Per Serving 400kcals, 21.8g fat (10.4g saturated), 22.1g carbs, 3.8g sugars, 30.1g protein, 3.3g fibre, 0.864g sodium

OCTOBER 2015

23/09/2015 15:38

what's for dinner? weeknight meals

Saturday

Simple mushroom chicken with buttered green beans Serves 4 80g plain flour 8 boneless, skinless chicken thighs Salt and black pepper 3 tbsp olive oil 250g chestnut mushrooms, halved 120ml white wine 120ml chicken stock 450g green beans, trimmed Large knob of butter To serve: Chives, chopped Roast potatoes 1 Place the flour in a shallow bowl. Season the chicken with a little salt and pepper and coat

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with the flour, shaking off any excess.

2 Heat two tablespoons of the oil in a large pan over a medium-high heat. In batches, cook the chicken for 2-3 minutes per side until browned, then transfer to a plate.

3 Add the remaining oil to the same pan and cook the mushrooms, stirring, for 3-5 minutes until browned. Return the chicken to the pan.

Add the wine and chicken stock and simmer for 8-10 minutes until cooked through.

4 Meanwhile, bring a saucepan of salted water to a boil and cook the green beans for 2-3 minutes until just tender, then drain. Return the beans to their pan, add a knob of butter and allow it to melt and coat the beans.

5 Sprinkle the chicken with chives and serve with the buttered green beans and some crispy roast potatoes.

Per Serving 620kcals, 26.6g fat (7.8g saturated), 25.5g carbs, 2.1g sugars, 63.3g protein, 5.4g fibre, 0.349g sodium

Easy Food

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23/09/2015 15:39

Dessert

Pear, chocolate and hazelnut crumble Serves 8-10 1.4kg pears, peeled, cored and quartered 1 lemon, halved 50g butter 100g caster sugar For the crumble: 110g butter 110g plain flour 60g brown sugar 7 tbsp whole oats 1½ tbsp milk 80g hazelnuts, roughly chopped 100g dark chocolate, roughly chopped

2 Melt the butter in a large frying pan over a medium-high heat. Add the caster sugar and stir for 1-2 minutes. Add the pears, coating them with the melted sugar and butter.

3 Cook the pears for 10-15 minutes until just tender and the sugar is caramelised. Transfer the pears and their juices into a baking dish.

4 To make the crumble, rub the butter into the flour with your fingers until it resembles coarse breadcrumbs.

5 Stir in the sugar and oats. Add the milk and mix until lumpy. Stir through the hazelnuts and chopped chocolate.

6 Tip the crumble mixture over the pears.

Bake for 20-30 minutes or until lightly browned and crunchy on top. Dust with icing sugar and serve hot with ice cream.

Per Serving 422kcals, 21.6g fat (10.7g saturated), 58.3g 1 Preheat the oven to 180°C/160˚C fan/gas carbs, 35.4g sugars, 5.1g protein, 6.6g fibre, 0.105g sodium mark 4. Rub the pear quarters with the lemon halves to prevent browning.

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OCTOBER 2015

23/09/2015 15:39

what's for dinner? weeknight meals

Sunday

Sausage and white bean cassoulet Serves 4 2 tbsp olive oil, plus extra for drizzling 4 pork sausages 4 garlic cloves, crushed, plus 1 clove, whole 1 x 10cm piece of baguette, cubed 3 tbsp fresh parsley, chopped 2 tsp fresh thyme leaves Salt and black pepper 4 streaky bacon rashers, cut into strips ½ onion, finely diced 1 x 400g tin of chopped tomatoes, drained 80ml white wine 160ml chicken stock 2 x 400g tins of cannellini beans, drained and rinsed To serve: Green salad Crusty bread 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8.

2 Heat one tablespoon of olive oil in a pan over a medium heat and brown the sausages on all sides.

3 Meanwhile, in the bowl of a food processor, whizz together the whole garlic clove, cubed baguette, half of the parsley and half of the thyme until the cubes are crumbs. Add the remaining olive oil with some salt and pepper and whizz to combine. Set aside.

4 When the sausages are almost ready, add the bacon to the pan and cook for 4-5 minutes until golden brown. Remove the sausages from the pan and set aside.

5 Reduce the heat to low and add the onion.

Season and cook for 3-4 minutes. Add the crushed garlic and cook for another two minutes.

6 Add the tinned tomatoes and increase the heat to high. Cook for 5-6 minutes until the pan is almost dry. Add the wine and cook again until dry.

7 Add the stock and beans along with the remaining parsley and thyme. Cook for one minute.

8 Transfer the bean mixture to a wide, shallow baking dish. Arrange the sausages on top, then top with the breadcrumb mixture. Drizzle with olive oil, then bake in the centre of the oven for 15-20 minutes until the sides of the pan are bubbling and the breadcrumbs are golden brown.

9 Serve the cassoulet hot with a green salad and some fresh crusty bread.

Per Serving 484kcals, 20.9g fat (5.2g saturated), 49g carbs, 5.2g sugars, 24g protein, 14.8g fibre, 0.816g sodium

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Easy Food 51

23/09/2015 15:40

Loose ends

Top tips for making the most of your weekly shop!

■ Don’t toss the two egg whites left over from the Swedish Meatballs.

You can make an egg-white omelette, freeze them for later use in meringues (yes, they freeze well!) or scramble them, allow them to cool and feed them to your dog to add a shine to his/her coat.

Dessert

Toffee apple brownies Makes 12 Butter, for greasing 180g apple sauce 65g cocoa powder 60ml apple juice 330g sugar 2 eggs 2 tsp vanilla 165g flour 1 tsp cinnamon ½ tsp baking powder ¼ tsp salt 150g dried apples, chopped 6-8 hard toffees, chopped

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a 23 x 33cm baking tin with butter.

2 In a large bowl, whisk together the apple sauce, cocoa powder and apple juice.

3 Add the sugar, eggs and vanilla and whisk to combine thoroughly.

4 Stir in the flour, cinnamon, baking powder and salt, then fold in the dried apples.

5 Pour the batter into the prepared tin and scatter with the toffee chunks, poking them into the batter a little.

6 Bake the brownies for 25-30 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan, then slice into 12 squares and serve.

Per Serving 240kcals, 5g fat (2.7g saturated), 49.2g carbs, 34.9g sugars, 3.6g protein, 2.6g fibre, 0.092g sodium

■ Instead of buying small amounts of fresh herbs, buy the potted versions and keep them in a warm windowsill.

They may not last forever, but if you keep them watered you’ll have fresh herbs on hand for the few months.

■ Buy a multi-pack of leeks and use one in the Salmon and Leek Pies.

Use the rest of them with leftover potatoes to make a big batch of leek and potato soup – lunch for the week is sorted!

■ Still have a block of Parmesan left after the Salmon and Leek Pies?

Grate it over the Baked Gnocchi and/ or the Cassoulet, or add some to your next batch of garlic bread. When you’ve got just the rind left, freeze it and add it to your next stew or pot of soup whilst simmering for a flavour boost. Just remember to remove before blending!

■ The flavours in the Lamb Red Curry and the Sausage and White Bean Cassoulet will develop overnight, so any leftovers will be extra delicious the next day.

■ Stir the rest of your packet of soft cream cheese with garlic and herbs into tomato passata for a quick and creamy pasta sauce.

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Jane Dodd “I'm not a lover of apple or cinnamon so I didn't know if I'd like this recipe, but the brownies are delicious. They're super easy to make and don't take long at all. The apple sauce keeps them deliciously moist. I wasn't a massive fan of the apple pieces, but the chunks of toffee more than made up for them! The brownies are easier to cut if the apples and toffees are distributed as evenly as possible. These definitely taste like autumn in brownie form!”

OCTOBER 2015

23/09/2015 15:40

st a o r e t i r u avo f r u o y y o ! e e r Enj f n e t , glu r e n n i d k por

ROAST PORK WITH GLUTEN-FREE SAGE AND ONION STUFFING Serves 8-10 1 x 2kg pork loin 2 tbsp olive oil, plus more for roasting 2 large handfuls of spinach leaves, washed 8 slices of parma ham 2 x 225g pack of Mr. Crumb Gluten-Free Sage & Onion Stuffing ½ tbsp dried sage ½ tbsp dried thyme Salt and black pepper To serve: Mashed or roast potatoes 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Use a sharp knife to cut down the centre of the pork, making sure not to slice all the way through.

Open up the pork and lay flat, like a book. Place between two sheets of cling film and use a rolling pin to pound it until flat.

2 Heat one tablespoon of oil in a non-stick pan over a low-medium heat and toss the spinach leaves for about one minute until they are wilted.

Drain the spinach, squeezing out as much excess

EF107_53_Mr Crumb.indd 53

moisture as possible.

3 Lay the pork flat on a board and add an even layer of parma ham to cover the pork. On top, place a layer of the spinach down the centre, then top with the Gluten-Free Mr. Crumb Sage & Onion Stuffing.

4 Roll the pork and tie the roll together with some kitchen string in 2cm intervals.

5 Heat the rest of the oil in the pan over a mediumhigh heat and brown the pork on all sides.

6 Place the pork loin in a large roasting tin, drizzle with olive oil and sprinkle with the sage, thyme, salt and pepper. Place in the oven for 1½ hours, basting occasionally with the pan juices.

7 Increase the heat to 200˚C/180˚C fan/gas mark 6, then roast for another 20 minutes.

8 Transfer the pork to a plate and allow it to rest for 10 minutes before serving.

9 Cut off the string, then slice into portions to serve.

ant, If you are not gluten intoler -free you can substitute the gluten . Crumb stuffing for any Original Mr Recipe Stuffing!

Available in the chiller supermarkets in Dunnes Stores and other

Per Serving 724kcals, 33.9g fat (11.5g saturated), 34.1g carbs, 3.8g sugars, 65.2g protein, 4.6g fibre, 1.105g sodium

25/09/2015 16:42

MEATBALLS

of fire!

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OCTOBER 2015

23/09/2015 15:41

what's for dinner? meatballs

Buffalo turkey meatball subs Serves 6 600g turkey mince 1 celery stalk, finely chopped 1 carrot, grated 1 garlic clove, crushed 1 tsp chilli powder ½ tsp paprika 60g breadcrumbs 30g Parmesan, grated 1 egg 120ml Buffalo sauce Flour, for dusting 1 tbsp vegetable oil 6 hot dog buns For the blue cheese dressing: 60g mayonnaise 80g sour cream 1 tbsp lemon juice ½ tsp black pepper Pinch of salt 60g blue cheese, crumbled 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.

2 In a large bowl, combine the turkey mince, celery, carrot and garlic.

3 Add the chilli powder, paprika, breadcrumbs, Parmesan, egg and half of the Buffalo sauce.

Use clean hands to mix well together. Form into 12 meatballs and dust lightly with flour.

4 Heat the oil in a large pan over a mediumhigh heat and brown the meatballs on all sides, working in batches if necessary to avoid over-crowding.

5 Place the meatballs on a large baking tray and bake for 10-15 minutes until they are cooked throughout.

6 For the dressing, combine the mayonnaise, sour cream, lemon juice, pepper, salt and half of the blue cheese in a food processor and whizz until well combined.

7 Remove to a bowl and stir in the remaining crumbled blue cheese.

8 About three minutes before removing the meatballs from the oven, toast the hot dog buns in the oven.

9 Remove the buns and meatballs from the oven and place two meatballs on each bun.

10 Drizzle the sandwiches with the remaining Buffalo sauce and some blue cheese dressing.

Per Serving 457kcals, 20.4g fat (7.2g saturated), 36.8g carbs, 4g sugars, 30.7g protein, 2.8g fibre, 1.305g sodium

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EF107_54-58_5 ways with.indd 55

Helene Duffy “This recipe is fun and easy to make, perfect for when you want a quick, delicious and filling meal.

I made this for my housemates who are very fond of a takeaway, and they said that this recipe is great for having that takeaway taste at home. It is also nice that this recipe requires a lot of spices, which I found hiding away in the cupboard. I liked that you can wrap up these lamb meatballs with any other tasty fillings you find. I would definitely recommend this recipe for a quick and tasty midweek meal.”

Greek lamb meatballs with lemon cumin yoghurt Serves 4 For the meatballs: 450g lamb mince ½ onion, finely chopped 1 tbsp fresh mint, finely chopped 1 tbsp fresh coriander, finely chopped 2 garlic cloves, crushed 1 tsp dried coriander Salt and black pepper ½ tsp ground cumin Pinch of cinnamon Splash of hot sauce (optional) 1 tbsp vegetable oil For the lemon cumin yoghurt: 200g Greek yoghurt 2 tsp fresh coriander, finely chopped 2 tsp fresh mint, finely chopped 1 tsp ground cumin To serve: Naan breads or tortilla wraps

Cucumber, sliced Tomato, sliced Baby gem lettuce, shredded 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5.

2 In a large bowl, combine all of the meatball ingredients except for the oil, and mix thoroughly with clean hands. Form into 25-30 small meatballs.

3 Heat the oil in a large pan and brown the meatballs on all sides.

4 Place the meatballs on a large baking tray and bake in the middle of the oven for 10-12 minutes until cooked throughout.

5 Meanwhile, combine all of the yoghurt ingredients in a small bowl and season with salt and black pepper. Mix to combine well.

6 Serve the meatballs with naan breads, sliced cucumber, tomato and shredded lettuce. Drizzle each with the lemon-cumin yoghurt before rolling up to eat.

Per Serving 349kcals, 26.3g fat (12.4g saturated), 5.8g carbs, 3.8g sugars, 22.6g protein, 0.7g fibre, 0.077g sodium

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23/09/2015 15:42

Thai green curry with pork meatballs Serves 4-6 For the meatballs: 900g pork mince 4 tbsp coriander, chopped 1 x 3cm piece of fresh ginger, grated 1 garlic clove, crushed 2 spring onions, finely sliced Juice of 1 lime 1 tbsp fish sauce ½ tsp black pepper 60g breadcrumbs 2 eggs, lightly beaten 1 tbsp vegetable oil

For the sauce: 1 tbsp coconut oil 2 tbsp green curry paste 2 x 400ml tins of coconut milk 1 tbsp brown sugar 1 tsp fish sauce 1 lime, juiced To serve: Rice Coriander, chopped Red chilli, chopped Lime wedges 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2 Place all of the meatball ingredients in a large bowl and use clean hands to combine.

3 Shape the mixture into meatballs about the size of ping pong balls. Place on a baking tray.

4 Bake for 12-15 minutes, turning halfway.

Remove from the oven and set aside.

5 Heat the coconut oil in a large wok or other pan with high sides. Add the curry paste and stir for 1-2 minutes.

6 Add the remaining sauce ingredients and stir well to combine. Add the meatballs and simmer together for about 15 minutes, until everything is heated through and the meatballs are flavoured by the sauce.

7 Serve over rice and garnish with chopped coriander, chopped red chilli and lime wedges for squeezing.

Per Serving 840kcals, 43.7g fat (29.6g saturated), 115.1g carbs, 7.4g sugars, 7g protein, 6g fibre, 0.626g sodium

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OCTOBER 2015

23/09/2015 15:43

what's for dinner? meatballs

Spaghetti with cannellini bean-balls Serves 4 For the bean-balls: 2 x 400g tins of cannellini beans, drained and rinsed 6 sun-dried tomatoes in oil, drained and roughly chopped ½ onion, grated 6 mushrooms, very finely chopped 2 garlic cloves, crushed 4 tbsp parsley, chopped 1½ tsp dried oregano 1 egg 100g breadcrumbs 40g Parmesan, grated Salt and black pepper

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Thoroughly coat a large baking tray with cooking spray.

2 In the bowl of a food processor, combine the beans, sun-dried tomatoes, onion, mushrooms and garlic. Pulse until chopped but not puréed; it should be a little chunky rather than smooth.

3 Transfer the mixture to a medium-sized bowl and stir in the parsley, oregano, egg, breadcrumbs, Parmesan and some salt and pepper until well combined.

4 Roll two-tablespoon portions of the bean mixture into “meatballs” between the palms of your hands. Space the balls evenly on the prepared baking tray.

5 Bake for 15-20 minutes until the meatballs are firm to the touch and have developed a

light golden brown coating.

6 For the sauce, heat the oil in a large saucepan over a medium-high heat. Add the onion and cook for 4-5 minutes until lightly browned. Add the garlic and tomato purée and season with salt and pepper. Cook, stirring, for another minute, then add the tomatoes, sugar and basil. Reduce the heat a bit and simmer for 10-15 minutes.

7 When the bean-balls are cooked, carefully add them to the tomato sauce and simmer gently for five minutes.

8 Spoon the tomato bean-balls over spaghetti and top with extra grated Parmesan. Serve with garlic bread.

Per Serving 511kcals, 16.5g fat (3.8g saturated), 71.8g carbs, 16.3g sugars, 25.2g protein, 20.2g fibre, 0.375g sodium

For the sauce: 3 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 2 tbsp tomato purée 2 x 400g tins of whole plum tomatoes, crushed Pinch of sugar 2 tbsp fresh basil, chopped To serve: Spaghetti Parmesan, grated Garlic bread

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Easy Food 57

23/09/2015 15:42

“Comfort food” meatballs with mash and onion gravy Serves 4 450g onions, peeled and quartered 6 garlic cloves, peeled 2 tbsp olive oil 450g beef mince Salt and black pepper ½ tsp soy sauce 1 tbsp Worcestershire sauce 2 tbsp tomato purée 1 tsp dried oregano Pinch of cayenne pepper 140g breadcrumbs 1 egg 500ml beef stock 2 tbsp flour 1 tsp dried sage 1 In the bowl of a food processor, pulse the onions and garlic until finely chopped. Set aside about six tablespoons of this mixture.

2 Heat half of the oil in a large pan over a medium-high heat. Add the remaining onions and garlic from the food processor and cook for 15 minutes, stirring often until caramelised. Transfer to a bowl and set aside.

3 In a separate bowl, combine the reserved onions and garlic with the mince, salt and pepper, soy sauce, Worcestershire sauce, tomato purée, oregano, cayenne pepper, breadcrumbs and egg. Use clean hands to combine together, making sure not to overwork the mixture. Roll into 12 balls.

4 Return the pan to a medium heat and add the remaining oil. Working in batches, brown the meatballs on all sides.

5 Add the beef stock, flour and sage into the bowl with the caramelised onions. When the meatballs are browned, remove them to a plate using a slotted spoon. Pour the stock mixture into the pan and stir, scraping up any sticky bits on the bottom of the pan with a wooden spoon.

6 Add the meatballs back into the pan and simmer over a medium heat for 15-20 minutes until the gravy has thickened and the meatballs are cooked through, turning the meatballs occasionally with a spoon.

7 Serve with meatballs with creamy mashed potato and spoon the gravy over the top.

Per Serving 487kcals, 17.2g fat (4.5g saturated), 38.7g carbs, 7.8g sugars, 43.4g protein, 4.5g fibre, 0.812g sodium

x 58 Easy Food

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OCTOBER 2015

23/09/2015 15:44

ORK AST C E N I GROWN

Now available in Supervalu, Dunnes, Tesco & all good food stores.

For recipes please pop onto www.ballymaloefoods.ie EF106_OBC_132_ballymaloe_AD.indd 132

19/08/2015 14:18

COOKING WITH...

If you’ve never cooked duck breasts before, here’s where to start…

T

hese days, duck is readily available in most supermarkets at reasonable prices, but many Irish home cooks are unsure of how to cook it. We’re here to take the doubt out of duck breasts – just follow our step-by-step guide below!

k c u D

Seven steps to perfect duck 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.

2 Pat the duck breasts dry with kitchen paper.

3 Use a sharp knife to cut a criss-cross pattern in the skin of the breasts (see below), being careful not to cut all the way through to the meat. Season both sides with salt and plenty of black pepper.

4 Place the 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, carefully draining off the fat into a small bowl at regular intervals.

5 Turn the breasts over and cook for a further two minutes.

6 Place the breasts on a rack in a roasting tin and cook in the middle of the oven for 12-15 minutes, depending on your preferred level of doneness.

7 Transfer the breasts to a warm plate, cover with tin foil and allow to rest for 8-10 minutes before serving.

Top TXiXp XXX

• If you wish to marinate the duck, do this after step 3. Place the breasts in the fridge for the desired marinating time, allowing 30 minutes to return to room temperature before you cook them. Pat them dry again before cooking as this helps them crisp up.

• To tell if your duck breast is cooked, you can try this simple method. Prod the cooked meat, then your face. The duck will feel like various parts of your face as it cooks: Cheek = rare Chin = medium Forehead = well done • It is very important to rest your duck before serving; this equilibrates the temperature and redistributes the moisture.

• Save the fat from your duck and use it to make the best ever, most crispy roast potatoes.

60 Easy Food

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ILLUSTRATIONS BONNIE CHAN

Top tips

OCTOBER 2015

24/09/2015 10:00

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29/09/2015 14:54

r e p s u o o S amb S

g s n i rt tion o f a m n co mbi se co e th ich h t wi ndw up sa m and r a W up so

62 Easy Food

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OCTOBER 2015

23/09/2015 15:45

Butternut squash soup with goat’s cheese and chorizo Serves 4 600g butternut squash, peeled and chopped into chunks 80g chorizo, chopped ½ large onion, chopped 2 garlic cloves, crushed Salt and black pepper 600ml chicken stock 120g goat’s cheese, plus extra to serve 120ml milk To serve: Turkey bagels

Turkey bagels with cabbageapple slaw Serves 4 4 sesame bagels, split 8 slices turkey breast 4 tbsp soft herbed goat’s cheese 4 handfuls of mixed leaves For the slaw: ¼ head green cabbage, thinly sliced 100ml plain Greek yoghurt Fresh chives, snipped Salt and black pepper 1 crisp green apple (e.g. Granny Smith), grated 1 In a medium bowl, combine all of the slaw ingredients and set aside.

2 Spread each bagel with some goat’s cheese and add slices of turkey. Top each with a generous dollop of slaw and some mixed leaves.

3 Sandwich each bagel together and slice in half.

Serve with the butternut squash soup.

Per Serving 418kcals, 6.8g fat (0.6g saturated), 65.2g carbs, 13.8g sugars, 24.4g protein, 5.1g fibre, 1.026g sodium

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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the butternut squash on a baking tray.

2 Roast the squash for 20-25 minutes or until fork tender. Place in a food processor and whizz until smooth. Drain any excess moisture.

3 Put the chorizo pieces in a large dry pan over a medium heat and cook for 5-6 minutes until the fat has rendered and the chorizo is crispy. Remove to a plate lined with kitchen paper and set aside.

4 Return the pan with the chorizo fat to a medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally, until onion is soft and slightly browned. Add the garlic and some salt and pepper and cook for a further 30 seconds.

5 Add a splash of stock to the pan and scrape up any sticky bits from the bottom using a wooden spoon. Add the remaining stock and stir to combine. Bring the mixture to a simmer.

6 Stir in the butternut squash purée and bring the mixture back up to a simmer.

7 Remove from the heat and use a stick blender to whizz until smooth.

8 Stir in the goat’s cheese until melted. Add the milk and whizz again with the stick blender until smooth and velvety.

9 Top each portion with some crumbled goat’s cheese and some crispy chorizo. Serve immediately with the turkey bagels.

Per Serving 349kcals, 23g fat (13.2g saturated), 17.3g carbs, 5.7g sugars, 19.8g protein, 2.5g fibre, 0.928g sodium

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23/09/2015 15:46

Chicken and avocado soup Serves 4-6 2 avocados, pitted and chopped 2 tbsp lemon or lime juice 2 tbsp olive oil 2 garlic cloves, crushed 1 onion, chopped 1 jalapeño pepper, deseeded and finely chopped 750ml chicken stock 400g chicken fillets, cut into strips 120ml cream Salt and black pepper

To serve: Sour cream Coriander, chopped (optional) BLT ciabattas 1 In a small bowl, combine the avocados and lemon/lime juice. Stir to coat the avocado in the juice, then set aside.

2 In a large pan, heat the olive oil over a medium heat. Add the garlic, onion and jalapeño and cook for 4-5 minutes until softened but not browned.

3 Add 500ml of the stock and bring to a boil.

Reduce the heat, add the chicken pieces and simmer for 8-10 minutes. Remove from heat and let cool slightly.

4 In the bowl of a food processor, combine the avocado and lemon/lime juice mixture, the remaining chicken stock and the cream. Whizz until smooth.

5 Add the purée into the pan with the chicken and vegetable mixture and stir to combine.

6 Season with salt and black pepper. Finish with a dollop of sour cream and some chopped fresh coriander. Serve with the BLT. Per Serving 379kcals, 29.3g fat (8.8g saturated), 9.2g carbs, 1.7g sugars, 21.7g protein, 5g fibre, 0.501g sodium

BLT ciabattas Serves 4 8 rashers 4 ciabatta breads, split Mayonnaise Wholegrain mustard 1 head of baby gem lettuce, broken into leaves 1 large ripe tomato, sliced Salt and black pepper 1 Preheat the grill to a high heat and cook the rashers until crispy.

2 Meanwhile, lightly toast the ciabattas. Spread them with some mayonnaise and a little wholegrain mustard.

3 Place a layer of lettuce leaves on the bottom half of each ciabatta. Place a layer of tomato slices over this and season with a little salt and plenty of black pepper.

4 Add two rashers to each ciabatta and sandwich closed with the top halves. Serve with the chicken and avocado soup.

Per Serving 522kcals, 21.8g fat (25.8g saturated), 51.4g carbs, 6.4g sugars, 29g protein, 3.2g fibre, 0.882g sodium

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OCTOBER 2015

23/09/2015 15:46

Cream of caramelised onion soup Serves 4 30g butter 5 large onions, peeled and chopped 2
garlic cloves, chopped 240ml white wine 950ml chicken stock 1 potato, peeled and chopped 1 tsp fresh thyme, chopped 1 tsp fresh rosemary, chopped 120ml cream Salt and black pepper To serve: Fresh thyme, chopped Roast beef, onion and horseradish baps 1 In a large saucepan, melt the butter over a medium-low heat and add the onions.

2 Cook the onions for 25-30 minutes, stirring regularly until they soften and caramelise.

Use a spoon to scoop out about one-fifth of the onions and set aside for the roast beef, onion and horseradish baps.

3 Add the garlic and 80ml of the wine.

Stir with a wooden spoon until the wine is absorbed, scraping any sticky bits from the bottom of the pan.

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4 Add the remaining wine a splash at a time, stirring and scraping until absorbed.

5 Add the stock, potato and fresh herbs. Bring to a simmer and cook for 7-8 minutes until the potato chunks are tender.

6 Remove from the heat and purĂŠe carefully using a stick blender. Return the soup to the heat, add the cream and season to taste. Stir to combine, garnish with thyme and serve with the roast beef, onion and horseradish baps.

the mayonnaise and season well.

3 Spread the horseradish mayo on both sides of each bap. Divide the onions between the four top halves of the baps and spread evenly.

4 Line the bottom buns with rocket and top with the roast beef. Add a slice of Cheddar on top of each one and melt under the grill for 2-3 minutes.

5 Sandwich together with the top halves and serve with the cream of caramelised onion soup.

Per Serving 241kcals, 8.3g fat (4.9g saturated), 29.1g carbs, 10g sugars, 4.1g protein, 5.3g fibre, 0.870g sodium

Per Serving 425kcals, 11g fat (4g saturated), 49.6g carbs, 16.1g sugars, 39.5g protein, 6.6g fibre, 0.642g sodium

Roast beef, onion and horseradish baps Serves 4 2 tsp creamed horseradish 8 tsp mayonnaise 4 large floury baps, split Reserved caramelised onions, from soup 8 slices of roast beef 4 large slices of sharp Cheddar 4 small handfuls of rocket 1 Preheat the grill to a high heat.

2 In a small bowl, combine the horseradish with

Easy Food 65

23/09/2015 15:46

Tuscan “beans and greens” soup Serves 8 2 tbsp extra-virgin olive oil 1 large onion, chopped 3 carrots, peeled and chopped 2 celery stalks, chopped 4 garlic cloves, crushed ½ head Savoy cabbage 1 small bunch of kale 2 x 400g tins of tomatoes 2 x 400g tins of cannellini beans, rinsed and drained 3 sprigs fresh thyme

1 bay leaf ½ tsp dried chilli flakes Salt and black pepper 1.4l chicken or vegetable stock To serve: Parmesan, grated 1 Heat the olive oil in a large pot over a mediumhigh heat. Cook the onion, carrots, and celery for 5-6 minutes or until the onions are soft and translucent. Add the garlic and cook for 30 seconds longer.

2 Add the cabbage and kale and stir for 4-5 minutes until wilted.

3 Stir in the tomatoes and beans. Add the thyme, bay leaf, chilli flakes and some seasoning.

4 Pour the stock over everything in the pot and bring to a boil over a high heat. Reduce the heat to low, cover and simmer for 15-20 minutes. Season to taste with salt and black pepper.

5 Remove the bay leaves and sprigs of thyme.

Ladle the soup into bowls, sprinkle with grated Parmesan and serve with chicken pesto panini.

Per Serving 264kcals, 4.6g fat (0.7g saturated), 44.1g carbs, 7.7g sugars, 14.9g protein, 16.2g fibre, 0.639g sodium

Chicken pesto panini Serves 4 4 crusty baguettes Olive oil 4 tbsp fresh basil pesto 4 handfuls of baby spinach leaves 16 sun-dried tomatoes in oil, drained and chopped 350g roast chicken, sliced 100g Gruyère, grated Salt and black pepper 1 Preheat a sandwich maker or countertop grill.

2 Slice the baguettes in half and pull out some of the bread from each half to create a slight depression. Brush the outsides of the bread lightly with oil.

3 Spread the insides of the baguettes with pesto.

Top with spinach, sun-dried tomatoes, chicken and grated cheese. Season with salt and black pepper, then press the baguettes closed.

4 Place on the sandwich maker or countertop grill and cook for 4-5 minutes or until golden and the cheese has melted. Slice across the middle diagonally and serve with the soup.

Per Serving 734kcals, 25.7g fat (8.4g saturated), 76.8g carbs, 3.5g sugars, 49.1g protein, 4.1g fibre, 1.046g sodium

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23/09/2015 15:47

Name ga me

"In carr ozza" m eans "in a ca rriage" and this simple , rich dis h is a tasty e xample of rusti Neapoli c tan cuis ine.

Mozzarella in carrozza Serves 4

Roasted tomato and red pepper soup Serves 4 4 ripe tomatoes, chopped into wedges 3 garlic cloves ½ a large onion, chopped into wedges 1 red pepper, deseeded and sliced 1 red chilli, deseeded and halved 2 tbsp olive oil Salt and black pepper ½ tsp dried oregano 2 x 400g tins of whole plum tomatoes 240ml vegetable stock 4 tbsp tomato purée 120ml fresh milk To serve: Fresh basil, chopped Mozzarella in carroza 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.

2 Place the tomatoes, garlic, onion, pepper www.easyfood.ie

EF107_62-67_soup and sandwiches.indd 67

and chilli on a rimmed baking tray. Drizzle with olive oil, season generously with salt and black pepper and sprinkle with the oregano.

Toss to coat. Roast for 40-45 minutes, or until the veggies are tender and lightly browned.

Remove from the oven and set aside.

3 In a large pot over a medium-high heat, place the roasted vegetables with all of their juices, along with the stock, tomato purée and the tinned tomatoes. Add another pinch of salt and pepper, stir and bring to a low boil.

4 Reduce the heat and simmer for 10 minutes.

Use a food processor or stick blender to purée the soup until smooth.

5 Return to the pot and add the milk. Cook for 8-10 minutes longer over a medium-low heat.

Garnish with basil, if desired, and serve with Mozzarella in carrozza.

Per Serving 147kcals, 5.5g fat (1.2g saturated), 22.4g carbs, 14.3g sugars, 5.6g protein, 5.9g fibre, 0.279g sodium

8 slices white bread, crusts removed 2 x 125g ball of Mozzarella, cut into thin slices 120ml whole milk 5 heaped tbsp plain flour 1 large egg Salt and black pepper Olive oil, for cooking 1 Make sandwiches out of the bread and Mozzarella, leaving a 1cm margin around the edges. Press the edges of the bread together.

2 Place the milk in one bowl, the flour in a second and beat the egg in a third. Season the flour and egg with salt and black pepper.

3 Heat the oil in a large pan over a medium heat.

4 One at a time, dip the sandwiches in the milk, then the flour, then the beaten egg.

5 When the oil is hot, add the sandwiches and cook for 2-3 minutes on each side until golden brown and crisp on the outside. Drain on kitchen paper, then serve hot with the roasted tomato and red pepper soup.

Per Serving 386kcals, 24.2g fat (9.1g saturated), 20.6g carbs, 2.3g sugars, 22.9g protein, 0.8g fibre, 0.573g sodium

Easy Food 67

23/09/2015 15:47

CHECK OUT

easyfood.ie LOG ON TO ENTER THE 2015

Home-Cook Hero Awards!

Entering the Easy Food Home-Cook Hero Awards has never been easier – just click the Home-Cook Hero tab on the easyfood.ie homepage, and you’ll be directed to the Home-Cook Hero website.

You’ll find information on the categories to enter, as well as recipes and photos from last year’s winners. You can even watch the full TV show of the awards, which was broadcast on TV3!

WIN

€1,000 WORTH OF PR IZES!

ARE YOU A HERO IN YOUR KITCHEN?

Just click the Enter Here tab to enter your recipe through the Home-Cook Hero website.

Don’t forget, you can always fill out and post the form on p.28 to us!

www.easyfood.ie EF107_68_Easyfood.ie.indd 68

23/09/2015 15:48

cooking for fun

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

70-86 IN THIS SECTION

CHALLENGE YOURSELF P70 Show off your kitchen skills with this luxurious cheese soufflé

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BREADY OR NOT P72

Inventive new ways with traditional Irish breads

IN THE MANCAVE P76 Celebrate Oktoberfest in style with these easy, tasty sausage dogs

TREAT YOURSELF P78

Indulge with this simple but decadent chocolate mug cake

SLOW 'N' LOW P80 These slow-cooked meals are the ultimate comfort food for cold nights

Easy Food 69

23/09/2015 16:58

e g n e l l a h C YOURSELF Show off your kitchen skills with this luxurious dish

Cheese soufflé Serves 6

30g Parmesan, finely grated 40g unsalted butter, plus extra for greasing 3 tbsp plain flour 240ml fresh milk, warmed 115g Gruyère or sharp Cheddar, grated ½ tsp paprika Pinch of ground nutmeg 4 large egg yolks 5 large egg whites

1 Position a rack in the bottom third of the oven and preheat it to 200˚C/180˚C fan/gas mark 6.

Butter six ramekins. Add some Parmesan to each and tilt so that the cheese coats the inside.

2 Meanwhile, melt the butter in a large heavy saucepan over a medium heat. Add the flour and whisk continuously for three minutes until the mixture begins to foam.

3 Remove the pan from the heat and leave to stand for one minute.

4 Slowly pour in the warm milk while whisking.

Continue whisking until smooth.

5 Return to the heat and cook for 2-3 minutes, whisking constantly until very thick. Add the Gruyère (or Cheddar) bit by bit, whisking as it melts in.

6 Remove from the heat and whisk in the paprika and nutmeg.

7 Add the egg yolks one at a time, whisking to blend after each addition.

8 Scrape the mixture into a large bowl and cool to room temperature.

9 In a large bowl, use an electric mixer to beat the egg whites until stiff but not dry.

10 Fold the whites into the cooled mixture one quarter at a time.

11 Transfer the batter to the prepared ramekins.

12 Rub your finger around the rim of each ramekin to allow the soufflés to rise evenly. Place the dishes in the oven and immediately reduce the oven temperature to 190˚C/170˚C fan/gas mark 5.

13 Bake for 15 minutes until the soufflés are puffed and golden brown on top, and the centres move only slightly when gently shaken. Be careful not to open the oven door during the first 10 minutes. Serve immediately.

Per Serving 349kcals, 25.7g fat (14.4g saturated), 8.7g carbs, 3.8g sugars, 20.9g protein, 0g fibre, 0.298g sodium

Turn to p.1 14 for a step-by-st ep guide on making these soufflés!

From our guest editor: “There are lots of recipes for soufflés, and this is a nice savoury one that makes a really impressive main course. You can change it up and add bacon or other spices if you like. Definitely a way to wow your friends!”

70 Easy Food

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OCTOBER 2015

24/09/2015 15:17

Soup Maker

€79.95 Simply prepare your ingredients, pop them in the Soup Maker and enjoy fresh, delicious soup in 20 minutes.

Really quick and easy

Pea, Ham and Mint Soup • 600g frozen peas • 20gm fresh mint • 225g chopped cooked ham • 100g diced potatoes

• 800ml hot stock • Salt and ground black pepper • 2tbsp olive oil • 3 heaped tbsp crème fraiche

The Soup Maker is now available from Morphy Richards stockists 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.

MR Soupmaker FP Easy Food.indd 1 EF107_71_Dimpco_AD.indd 71

09/07/2015 15:50 10:53 23/09/2015

Bready or not Paul Rankin shows us how to use traditional Irish breads in exciting new ways Paul Rankin recently hosted Easy Food on a trip to the home of his ‘Rankin Selection’ range of traditional Irish breads, made in conjunction with Portadown-based Irwin’s Bakery. The Easy Food team had a chance to get involved in developing delicious new products with Rankin Selection and enjoyed an amazing meal at one of Belfast’s top restaurants, cooked by the man himself! For more delicious recipes from the Rankin Selection range, visit www.rankinselection.com and follow Rankin Selection on Facebook and Twitter.

Date and pecan nut brown soda bites with cottage cheese

Smoked salmon and chive cream on potato farl bites Serves 4 (as a canapé)

Serves 4 (as a canapé) 4 slices Rankin Selection Irish brown soda bread 6 tbsp cottage cheese 4 ready-to-eat dates, stones removed and chopped 8 pecan nuts, lightly toasted and chopped 2 tsp clear honey 1 Spread the brown soda bread with the cottage cheese and scatter the dates and pecan nuts on top.

2 Drizzle over the honey and cut into bitesized pieces.

3 Arrange the date and pecan nut brown soda bites on a plate and serve.

Per Serving 330kcals, 21.7g fat (2.5g saturated), 30g carbs, 11.5g sugars, 9.9g protein, 6g fibre, 0.486g sodium

175g smoked salmon slices, chopped 100g double cream, well chilled 1 tsp creamed horseradish 2 tbsp fresh chives, chopped Freshly ground black pepper 4 Rankin Selection potato slims 1 In a bowl, combine the salmon, cream, horseradish, chives and a good grinding of black pepper. Beat vigorously until the mixture becomes a thick mousse consistency.

2 Toast the potato slims in a dry frying pan until warmed through. Cut each one into bitesized pieces. Using two teaspoons, top each piece with a small dollop of the smoked salmon and chive cream.

3 Arrange the smoked salmon and chive cream potato farl bites on a plate and serve.

Per Serving 250kcals, 13.4g fat (6.4g saturated), 23.3g carbs, 1.7g sugars, 10g protein, 1.5g fibre, 1.489g sodium

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OCTOBER 2015

23/09/2015 15:51

cooking for fun entertaining with bread

Crunchy barmbrack and banana crumble

Zest and juice of 1 lemon 2-3 tbsp golden syrup or sugar

Serves 4-6

To serve: Yoghurt or ice cream

200g Rankin Selection Irish barmbrack, dark crusts removed and torn into large cubes 100g nuts, roughly chopped 50g oats, optional 2 egg yolks 50g sugar 75g butter, melted 4-6 large bananas, peeled and chopped into 3-4cm pieces

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1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5.

2 In a large bowl combine the barmbrack, nuts, oats (if using), yolks and sugar.

Drizzle over the melted butter, tossing the ingredients to mix evenly.

3 Toss the bananas with the lemon juice, zest and syrup/sugar.

4 Place the bananas in a baking dish or ovenproof frying pan. Top with the barmbrack mixture and flatten gently with your hand.

5 Bake for 15-20 minutes until the topping is golden and crunchy. Allow to cool slightly, then serve with yoghurt or ice cream.

Per Serving 484kcals, 25.5g fat (8.8g saturated), 62.9g carbs, 32.9g sugars, 6.4g protein, 6.1g fibre, 0.286g sodium

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74 Easy Food

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OCTOBER 2015

23/09/2015 15:51

cooking for fun entertaining with bread

Spicy chorizo soda pizzas Serves 2-4 4 Rankin Selection buttermilk soda bread 8 tbsp sun-dried tomato pesto 200g Mozzarella or Cheddar, grated ½ each of a small red, yellow and green pepper, deseeded and chopped 150g chorizo, thinly sliced 2 mild green chillies, thinly sliced into rings 100g black olives, pitted About 4 tbsp olive oil 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Preheat the grill if you prefer a crispier base. If using the grill, arrange the soda breads, cut-side up, on a grill rack and cook until lightly toasted.

2 Spread the sun-dried tomato pesto over the cut side of the soda breads and scatter the Mozzarella or Cheddar on top. Add the mixed peppers, chorizo slices, green chilli rings and black olives, then drizzle a little olive oil over each soda pizza.

3 Arrange the prepared soda pizzas on a large baking tray and bake for about eight minutes until the cheese is bubbling and the edges are lightly toasted. Put the spicy chorizo soda pizzas on warmed plates to serve.

Per Serving 884kcals, 60.9g fat (18.7g saturated), 101.4g carbs, 7.6g sugars, 38.6g protein, 6.8g fibre, 3.604g sodium

Tarte tatin with barmbrack “pastry” Serves 4-6 6 eating apples, preferably Cox Pippins, peeled, halved and cored Juice of ½ a lemon 100g unsalted butter, at room temperature 140g caster sugar For the “pastry”: 1 egg white 3 tbsp unsalted butter, melted 3 tbsp caster sugar ¾ packet Rankin Selection Irish barmbrack, crusts skimmed off and cut into ½cm slices To serve: Crème fraiche or vanilla ice cream, optional Fresh mint sprigs (optional) 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Toss the apples in the lemon juice. www.easyfood.ie

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2 Spread a medium-sized ovenproof pan with the butter and sprinkle over the sugar.

3 Place the apples flat in the pan. Place over a high heat and cook until the butter and sugar start to caramelise nicely. Remove from the heat and allow to cool for 10 minutes.

4 Beat together the egg white and butter and brush liberally over both sides of the barmbrack. Arrange the slices on top of the apples, overlapping slightly so that the egg white mix helps to stick everything together, trimming them down as necessary.

5 Sprinkle with the sugar and bake in the

oven for 15-20 minutes. Remove and allow to rest for 10 minutes before carefully inverting on to a serving plate.

6 Cut the tarte tatin into slices and arrange on plates with a dollop of crème fraiche or scoop of ice cream, if desired. Decorate with mint sprigs, if using, and serve immediately.

Per Serving 556kcals, 21.7g fat (21.2g saturated), 91.5g carbs, 68.2g sugars, 4g protein, 6.3g fibre, 0.545g sodium

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23/09/2015 15:52

In the Celebrate Oktoberfest with these easy, tasty sausage dogs SAUSAGE DOGS WITH QUICK SAUERKRAUT AND SPICY MUSTARD Serves 6 For the sauerkraut: 2 tbsp olive oil 1 small onion, thinly sliced ½ tsp salt ½ head of green cabbage, cored and thinly sliced 120ml apple cider vinegar 80ml cider or apple juice 120ml water For the spicy mustard: 5 tbsp mayonnaise 76 Easy Food

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2 tbsp Dijon mustard 2 tsp yellow mustard 1 tbsp rice vinegar 2 tbsp honey ½-1 tsp hot sauce For the sausages: 6 good-quality pork sausages 6 hot dog buns, split Ketchup (optional) 1 For the sauerkraut, heat the oil in a saucepan over a medium-high heat. Add the onions and salt and cook for 2-3 minutes, stirring occasionally, until soft and translucent.

2 Stir the cabbage, vinegar, cider or juice and water into the pan and bring to a boil. Reduce the heat to low, cover and simmer for 30-40

minutes until the cabbage is tender. Set the cabbage aside.

3 Meanwhile, whisk all of the spicy mustard ingredients together in a bowl and set aside.

4 Preheat the grill to a high heat. Cook the sausages under the grill, turning every few minutes, until thoroughly browned on all sides and cooked through.

5 Spread the spicy mustard into each bun and place a sausage in each one. Pile with sauerkraut and drizzle with ketchup, if desired.

Per Serving 300kcals, 14.3g fat (2.5g saturated), 36.4g carbs, 13.6g sugars, 6.9g protein, 3g fibre, 0.7g sodium

OCTOBER 2015

23/09/2015 15:53

Experience luxury for less

For sales enquiries please contact info@pigsback.com EF107_77_Pigsback_AD.indd 77

23/09/2015 15:54

eat r T YOURSELF!

Indulge yourself with this unbelievably quick and decadent chocolate mug cake

Molten lava chocolate mug cake Serves 1 person in need of a treat

30g plain flour 50g sugar 2 tbsp unsweetened cocoa powder ½ tsp baking powder Pinch of salt 45g butter, melted 3 tbsp fresh milk 1 egg 1 tsp vanilla extract 30g chunk of milk chocolate For extra indulgence: Whipped cream 1 In a microwave-safe mug, whisk the flour, sugar, cocoa powder, baking powder and salt with a fork until well combined.

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2 Whisk in the melted butter, milk, egg and vanilla.

3 Push the milk chocolate into the centre of the mug.

4 Microwave for about 1½ minutes, then check. If it is not cooked, cook for 30 seconds longer. The cake should still be slightly sticky in the centre.

5 Take out the mug and let it cool for about five minutes. Top with a dollop of whipped cream.

Per Serving 909kcals, 53g fat (32.5g saturated), 100.7g carbs, 69g sugars, 14.9g protein, 5.5g fibre, 0.523g sodium

OCTOBER 2015

23/09/2015 15:56

EF107_79_Greengiant_AD.indd 79

23/09/2015 15:57

for a Turn to p.17 IN chance to W r! a slow cooke

favour

80 Easy Food

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OCTOBER 2015

23/09/2015 16:00

cooking for fun slow cooking

Slow ‘n’ low These slow-cooked meals are the ultimate comfort food

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Slow cookers are a wonderful invention – they give you the freedom to put food in with the minimum amount of prep, walk away and return to a ready-to-eat meal. These recipes are written for those without a slow cooker, but can easily be made in one. Should you invest, we recommend using the Low setting in general for tender, flavoursome meat.

Coq au vin Serves 6-8

1½ tbsp olive oil 3 unsmoked streaky bacon rashers, chopped 12 shallots, peeled 6 chicken legs, skin removed 6 bone-in chicken thighs (650g), skin removed 4 garlic cloves, crushed 3 tbsp brandy 600ml red wine 180ml chicken stock 2 tsp tomato purée 3 thyme sprigs 2 rosemary sprigs 2 bay leaves For the mushrooms: ½ tbsp olive oil Large knob of butter 250g chestnut mushrooms, halved if large To thicken: 3 tbsp plain flour 2 tbsp butter, softened To serve: Baked potatoes 1 Heat one tablespoon of the oil in a large, heavybased casserole over a medium-high heat and cook the bacon until crisp. Remove and drain on

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kitchen paper.

2 Add the shallots to the pan and cook for 6-8 minutes, stirring often, until browned all over.

Remove and set aside with the bacon.

3 Pat the chicken pieces dry with kitchen paper.

Pour the remaining oil into the pan, then brown the chicken pieces in two batches, turning regularly, for 6-8 minutes until well browned.

Remove to a plate and set aside.

4 Add the garlic to the pan and cook over a medium heat for 30 seconds. Turn the heat to medium-high and pour in the brandy, scraping any sticky bits off the bottom of the pan with a wooden spoon.

5 Return the chicken legs and thighs to the pan along with any juices on the plate, then pour in a splash of wine, scraping the bottom of the pan again. Stir in the rest of the wine with the stock and tomato purée. Add the thyme, rosemary and bay leaves and season.

6 Return the bacon and shallots to the pan. Put on the lid, turn the heat to low and simmer for 50-60 minutes.

7 About ten minutes before you’re ready to serve, heat the oil and butter for the mushrooms in a large non-stick pan over a high heat and cook the mushrooms for 3-4 minutes until golden.

Remove and keep warm.

8 Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish.

Discard the herbs.

9 To thicken the sauce, mix the flour and butter in a small bowl using the back of a teaspoon.

10 Bring the wine mixture to a gentle boil, then gradually add the flour and butter paste, whisking all the time until the sauce has thickened.

Simmer for 1-2 minutes.

11 Place the chicken on a serving platter and add the mushrooms. Pour over the wine sauce and serve with floury baked potatoes.

Per Serving 449kcals, 20g fat (7.1g saturated), 8.2g carbs, 0.9g sugars, 39.9g protein, 0.6g fibre, 0.374g sodium

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23/09/2015 16:00

Creamy mushroom stroganoff Serves 4

Large knob of butter 1 onion, diced 600g chestnut mushrooms, sliced 4 garlic cloves, crushed 500ml chicken or vegetable stock 1 tbsp tomato purĂŠe 2 tbsp Worcestershire sauce 4 tsp paprika 6 tbsp sour cream

2 Add the stock, tomato purĂŠe, Worcestershire sauce and paprika. Stir everything together and cover with a lid. Cook over a low heat for 30-35 minutes, removing the lid for the final 5-10 minutes to reduce the sauce to your preferred level of thickness.

3 Stir in the sour cream and chopped parsley.

Serve with your choice of rice, mash or pasta.

Per Serving 309kcals, 12.5g fat (6.1g saturated), 10.6g carbs, 3.7g sugars, 38.6g protein, 3.9g fibre, 0.211g sodium

To serve: Handful of fresh parsley, chopped Rice, mash or pasta 1 Melt the butter in a large casserole dish over a medium-low heat and cook the onion and mushroom for 6-8 minutes until slightly softened.

Add the garlic and cook for one minute longer.

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OCTOBER 2015

01/10/2015 12:59

cooking for fun slow cooking

Top Tithpe pork

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Spiced slow-roasted pork belly Serves 6

2 onions, peeled and halved 2 apples, peeled and halved 8 garlic cloves, peeled 4 sprigs of rosemary 1kg pork belly 3 tsp salt 2 tsp Chinese five-spice 5 tbsp oil www.easyfood.ie

EF107_80-85_Slow Cooking.indd 83

For the sauce: 100g brown sugar 120ml red wine vinegar 3 star anise 1 cinnamon stick Pan juices, from the pork Juice from 1 orange 240ml chicken stock Salt and black pepper 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2.

2 Layer two long sheets of tin foil into a baking dish. Place the onions, apples, garlic cloves and rosemary on the foil.

3 Dry the pork rind thoroughly with kitchen paper. Use a sharp knife to score the rind in a criss-cross pattern at 2cm intervals (you can also ask your butcher to do this for you).

4 In a small bowl, mix the salt, Chinese five-spice and oil. Rub this all over the pork belly, including the rind, working it into all crevices. Place the pork on the onions and apples, rind side up.

5 Gather up the foil so that it surrounds the pork but leaves the top skin rind exposed. This will

keep the meat moist and retain its juices while allowing the rind to become crackling.

6 Place in the oven and cook for two hours.

Reduce the oven to 140˚C/120˚C fan/gas mark 1 and cook for another hour.

7 Remove from the oven and turn the heat up to 220˚C/200˚C fan/gas mark 7. Pour the juices from the pan into a saucepan. Set aside for the sauce.

8 Return the pork to the oven and cook for another 20 minutes to finish the crackling.

9 To make the sauce, add the brown sugar, red wine vinegar, star anise and cinnamon stick to the pan juices in the saucepan over a mediumhigh heat. Bring to a boil and simmer for 5-6 minutes until syrupy. Add the orange juice and chicken stock. Bring back to a boil and simmer for 7-8 minutes until reduced. Season with salt and black pepper. Remove the star anise and cinnamon stick.

10 Slice the pork and serve with the sauce.

Per Serving 996kcals, 56.5g fat (20.7g saturated), 31g carbs, 25.1g sugars, 78g protein, 2.4g fibre, 3.993g sodium

x Easy Food 83

23/09/2015 16:01

Slow-cooked shredded beef ragù Serves 6-8

To serve: Pappardelle pasta Parmesan, grated Garlic bread

1 large onion, sliced 4 garlic cloves, crushed 2 tbsp fresh rosemary, chopped 900g beef chuck roast Salt and black pepper 400ml beef stock 100ml red wine 2 tbsp balsamic vinegar 1 x 150g tin of tomato purée 1 x 400g tin of tomatoes

1 Preheat the oven to 170˚C/150˚C fan/gas mark 3.

2 Place the onion, garlic and rosemary in the bottom of a heavy, ovenproof casserole dish.

Season the beef and add to the casserole.

3 In a medium bowl, combine the beef stock, red wine, balsamic vinegar, tomato purée and tinned tomatoes. Pour the mixture over the beef.

4 Place the lid on the casserole dish and cook the ragù for 1½-2 hours.

5 Remove the beef to a plate and rest for 10 minutes. Meanwhile, place the casserole over a medium-high heat and simmer the sauce for 6-8 minutes, scraping any sticky bits from the bottom using a wooden spoon.

6 Shred the beef using two forks and stir the meat into the sauce.

7 Ladle the ragù over pasta and top with grated Parmesan. Serve with garlic bread.

Per Serving 462kcals, 31.8g fat (12.6g saturated), 8.8g carbs, 4.5g sugars, 31.9g protein, 2.2g fibre, 0.363g sodium

From our guest editor: “These are the types of dishes that I love to prepare at home for family – it’s a really comforting dish and can all be made in one pot. If you don’t like pasta, this would be great over (lest we forget the humble spud!) some creamy mashed potatoes.”

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OCTOBER 2015

23/09/2015 16:02

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23/09/2015 15:58

Braised lamb shanks Serves 6

70g flour Salt and black pepper 6 lamb shanks, trimmed of fat 3 tbsp vegetable oil 4 garlic cloves, crushed 4 bay leaves 1 large onion, thinly sliced 2 sprigs of rosemary, leaves picked and chopped 250ml red wine ½ tsp dried thyme 720ml beef stock 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5.

2 Combine the flour with some salt and pepper in a large sealable bag. Add the lamb shanks and mix to lightly coat.

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3 Heat two tablespoons of the oil in a large pan over a medium-high heat and brown the lamb shanks on all sides, turning with tongs.

4 Place the shanks in a large ovenproof pot with a lid. Add the garlic and bay leaves.

5 Reduce the pan to a medium heat and add the remaining oil. Cook the onions and rosemary for 5-6 minutes, stirring occasionally, until the onions are soft.

6 Add the red wine to the pan and turn the heat to medium-high. Cook for 5-6 minutes, scraping any sticky bits from the bottom of the pan, until the mixture is slightly syrupy. Season with salt and black pepper.

7 Pour the red wine and onion mixture over the lamb shanks and sprinkle with the thyme. Add the beef stock.

8 Place in the oven and cook for 2 hours and 15 minutes.

9 Remove the lamb shanks to a plate and cover loosely with foil. Simmer the sauce on the hob for 10 minutes until reduced, seasoning to taste with salt and pepper.

10 Serve the lamb shanks with the red wine sauce and plenty of creamy mashed potato.

Per Serving 440kcals, 18.3g fat (5.4g saturated), 13.8g carbs, 1.4g sugars, 45.2g protein, 1.2g fibre, 0.542g sodium

x

OCTOBER 2015

29/09/2015 11:23

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

88-92

IN THIS SECTION JUST JUICE IT P88 Our Home Ec expert Ruth Coy gets juicing and explains its benefits

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IRELAND'S HALLOWEEN HABITS P90

We asked our readers about how they trick-ortreat...

EASY JUNIORS P91

These spooky banana mummies are easy to make and perfect for a Halloween party

Easy Food 87

23/09/2015 16:58

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Cork-Kerry Branch Representative of the Association of Home Ec Teachers Ruth Coy gets juicing

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Just juice it

types of rice • Long grain rice – these long and

HAPPY JUICING! Health and beauty benefits of juicing: • Fresh fruit, vegetables, nuts and seeds are delicious.

• Juicing is an easy way to reach the dream goal of five-a-day.

• Freshly-prepared juice is full of vitamins, minerals, antioxidants, trace elements and plant nutrients to make you feel good and look fabulous.

• Homemade juices are 100% free from all additives, preservatives, artificial flavourings and colourings.

• As they say, beauty comes from within, so if you feel good on the inside it will show on the outside.

• Many nutrients found in fruit and vegetables help to rid the body of harmful toxins, helping to achieve clearer, brighter skin and less spots.

• Juicing can help improve your hair and nails naturally without the use of beauty products.

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Junior C

Rice

slender grains are four to five times as long as they are wide. The perfect

J

uicing has become extremely popular over the last few years, and there are many reasons why. It’s not just fruit that can be juiced: rather, it’s better to combine fruit, vegetables, seeds and nuts to get a nutritionally balanced juice. There is so much goodness in these ingredients that the benefits begin to show within a few days. Some people go on juicing “diets” or “detoxes” for a length of time to cleanse their system; please consult a doctor before embarking on one of these diets. The good news is that you can reap the numerous benefits of juicing simply by integrating it into your everyday meal plan.

Page 1

choice for side dishes, main dishes or salad recipes.

• Short grain rice – these almost round shaped grains tend to cling together when cooked. Great for stir-fry recipes and puddings.

• Brown rice – when cooked, it has a slightly chewy texture and a nut-like flavour. Brown rice is a natural source of bran. It takes longer to cook than white rice.

• Parboiled rice – unmilled rice is soaked, steamed and dried before milling to make parboiled rice. Somewhat firmer in texture, it separates easily when cooked.

• White rice – this rice has been completely milled and polished, removing the bran layer. It takes about 15 minutes to cook.

• Arborio rice – this type of rice is best to use for risotto as it gives a nice creamy texture once cooked.

Chicken with rice, lemon and garlic

aution Worodu fiorsft sctart ingestinogre

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BASIC EQUIPMENT When juicing, it is important to invest in a good juicier. They vary in cost, and the more powerful they are, the more expensive. There are thousands of juicers available in stores and online. Cleaning equipment is also important, and some juicers come with special brushes to help clean the serrated blade.

PREPARATION IS KEY • Wash all fruit and vegetables under running water before use. Some root vegetables may need a bristle brush

Serves 4 1tbsp olive oil 4 chicken breasts, skinned and cut into chunks 1 onion, chopped 3 garlic cloves, chopped 420g cooked brown rice 4tbsp lemon juice 750ml hot chicken stock 1 lemon, quartered 1 cup cooked peas salt and pepper freshly chopped parsley, to garnish Equipment: Tablespoon, sharp knife, chopping board, measuring jug, cup, weighing scales, large frying

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

26 Easy Food

to get rid of dirt.

• Some ingredients will need peeling, e.g. pineapple, sweet potato and melon. Other ingredients such as carrots, apples and cucumber can be juiced with the skin on.

• To stop soft fruit like plums and peaches turning to mush, use firmer, less ripe fruit.

• Do not use bruised or damaged ingredients.

• If the pulp seems very wet you can re-juice it to get as much out of your ingredients as possible.

OCTOBER 2015

23/09/2015 16:04

Carbs Sodium

kids’ kitchen home economics

Cucumber, celery and kiwi fruit juice Serves 2

This juice will help calm digestive disruption. Cucumber can help neutralise acid in the gut and aid abdominal pain linked to excess gas.

1 cucumber, chopped into chunks 4 celery stalks, cut into chunks 2 kiwis, chopped into chunks 1 Place all ingredients in a juicer and blend thoroughly.

2 Divide between two glasses and serve.

Per Serving 74kcals, 0.6g fat (0g saturated), 17.6g carbs, 9.8g sugars, 2.1g protein, 3.6g fibre, 0.032g sodium

x

Tropical pineapple, banana and coconut smoothie Serves 2-4

The ultimate insomnia and restlessness buster, this magnesium-rich smoothie will have you feeling energised and ready for action. Bananas are rich in slow-releasing carbohydrates which can help you concentrate, while the zinc present in in the coconut milk helps to maintain good mental health.

1 pineapple, peeled and chopped into chunks 2 ripe bananas, peeled 300ml coconut milk 1 Place all ingredients in a juicer and blend thoroughly.

2 Divide between two glasses and serve.

Per Serving 270kcals, 19.5g fat (16.2g saturated), 28g carbs, 17.9g sugars, 2.8g protein, 4.4g fibre, 0.013g sodium

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Apple, lemon and lime zinger Serves 2

Drink this first thing in the morning on an empty stomach to help aid digestion and cleanse the liver. Lemon helps stimulate the digestive juices and has a slightly laxative effect which is perfect for those suffering from constipation. Always keep lemons and limes at room temperature so they produce more juice.

4 apples, cut into wedges 1 lemon, peeled and quartered 2 limes, peeled and quartered 1 Place all ingredients in a juicer and blend thoroughly.

2 Divide between two glasses and serve.

Per Serving 218kcals, 0.9g fat (0g saturated), 60g carbs, 39.7g sugars, 1.8g protein, 11.5g fibre, 0.005g sodium

x Easy Food 89

23/09/2015 16:04

IRELAND’S

Halloween Habits We asked our readers about how they trick-or-treat...

FAVOURITE TRICK-OR-TREAT SWEET?

86%

said they steal from their kids' sweet stashes!

12% 36% 52% WHITE

DARK

MILK

41%

59%

JELLIES

CHOCOLATES

WHAT DO YOU DO WITH YOUR LEFTOVER HALLOWEEN SWEETS?

TOFFEE APPLES FAVOURITE KIND OF CHOCOLATE?

DO YOU PREFER: CHOCOLATE SWEETS OR JELLIES?

HOMEMADE SWEETS FOR TRICK-OR-TREATERS? 52% SAID YES

37% 40%

Use it to make homemade treats

Eat it

4% 19%

Throw it out

96%

DRESS THEIR KIDS UP FOR HALLOWEEN

Give it away

HALLOWEEN FOR ADULTS: FUN OR FOOLISH?

95%

SAID FUN

43% END UP WITH WAY TOO MANY SWEETS LEFT OVER! 90 Easy Food

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OCTOBER 2015

23/09/2015 16:05

kids’ kitchen easy juniors

MUMMIFIED BANANAS

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Easy Food 91

23/09/2015 16:06

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These spooky banana mummies are easy to make and perfect for a Halloween party

MUMMIFIED BANANAS Makes 6

1

4

2

5

3 bananas, peeled 300g chocolate chips (or chopped chocolate) 12 candy eyeballs (available at craft and partysupply stores) 10 marshmallows 1 Cut the bananas in half crosswise and insert a skewer into each half. Freeze the bananas for about one hour, until firm.

2 Place the chocolate in a bowl and microwave in 20-second intervals, stirring after each interval, until it’s all melted.

3 Dip the bananas in the chocolate. Press two candy eyeballs into each one and allow them to set for five minutes.

4 Place the marshmallows in a bowl and microwave them for 30 seconds until puffed. Stir until smooth and allow them to cool slightly.

5 Using a fork, scoop up some of the marshmallow (it will stretch into a thread) and wrap it around each banana.

6 Put the mummies on a plate lined with parchment paper and freeze until ready to eat.

Per Serving 235kcals, 8.5g fat (5.9g saturated), 38.3g carbs, 26.8g sugars, 2.8g protein, 2.5g fibre, 0.029g sodium

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OCTOBER 2015

23/09/2015 16:07

make it healthy!

GIVE YOUR BODY THE LOVE IT DESERVES

94-105

IN THIS SECTION PROTEIN POWER P94 Make the most of leftover roasts with these handy and healthy ways to get your all-important protein fix

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make it healthy protein

PROTEIN

Power!

Make the most of leftover roasts with these handy and healthy ways to get your protein fix!

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OCTOBER 2015

23/09/2015 16:29

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01/10/2015 13:41

WHAT IS

protein?

Proteins are large molecules consisting of amino acids which our bodies and the cells in our bodies need to function properly. Our body structures, functions, the regulation of the body's cells, tissues and organs cannot exist without proteins.

WHY IS PROTEIN IMPORTANT? Protein is the body’s building block. All of our organs, including the skin, are built from proteins, as are the muscles, hair and nails.

Many hormones are proteins, and the immune system, digestive system and blood all rely on proteins to work correctly.

If our diets contained no protein then our bodies would start to break down muscles in order to produce the protein it needs – our bodies are not good at storing proteins. It is therefore necessary to continually replace the protein that our bodies use.

HOW MUCH DO I NEED? Current guidelines suggest that we should eat 0.8 grams of protein for every kilo of body weight and that it’s best to get between 10-35% of our daily calorie intake from protein. Rough estimates suggest the following: Babies need about 10 GRAMS PER DAY School-children need 19-34 GRAMS PER DAY

Teenage boys need up to 52 GRAMS PER DAY Teenage girls need 46 GRAMS PER DAY

Who needs protein?

We all need to eat some protein every day to stay healthy, but it is more important for some people than others.

Protein is particularly important for children and teenagers, as protein is used to produce the tissue they need to grow and develop into adults. Protein is also especially important for pregnant and breastfeeding women and for those who have a high muscle mass or use a lot of muscle power.

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What are the best sources of protein?

When most people think of protein, they think of meat, and it’s true that both red and white meats are rich sources of protein, as is fish. However, there are plenty of vegetarian sources as well; eggs and dairy are particularly good sources. Vegans, too, can obtain protein from a range of foods including beans, lentils, quinoa, nuts and seeds, chickpeas and tofu. Plenty of vegetables contain significant amounts; dark leafy greens are rich in protein, as are peas, mushrooms, sun-dried tomatoes, cabbage, potatoes, Brussels sprouts, broccoli, cauliflower and parsley.

Adult men need 56 GRAMS PER DAY Adult women need 46 GRAMS PER DAY Pregnant or breastfeeding women need 71 GRAMS PER DAY

OCTOBER 2015

24/09/2015 16:23

make it healthy protein

meat is an Roasting a joint of your family easy way to supply across several with healthy protein recipes make meals. The following ver roast inventive use of lefto beef. chicken, turkey and

ows This chart sh vant BUTTON: le re s protein' next to Roasting a joint of meat is an easy way importance trients. to supply your family with healthy protein other key nu across several meals. The following recipes make inventive use of leftover roast chicken, turkey and beef.

FOOD

Protein per 100g

Protein powders are widely available and experiencing a wave of popularity in the last few years. Their biggest advantage is their convenience, and they can be a very helpful supplement for anyone engaging in weight training and actively building muscle. In general, however, we advise eating natural sources of protein as they contain many other valuable nutrients.

Tofu

Peas

Sundried tomatoes

Brussel sprouts

Parsley

Spinach

8g

5g

5g

3.4g

3g

2.9g

Eggs

Cheddar cheese

Kidney beans

Chickpeas

Quinoa

Lentils

13g

24.9g

24g

19g

14g

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9g Easy Food 97

23/09/2015 16:30

On-the-go chicken wrap Serves 1 2 tbsp sweetcorn 2 tbsp black beans 1 tbsp salsa 1 tortilla wrap 3 tbsp Cheddar, grated 70g leftover roast chicken, torn A handful of lettuce, shredded ½ a small avocado, sliced 1 Heat the sweetcorn, black beans and salsa in the microwave until warm.

2 Spread onto a tortilla wrap and top with the Cheddar, chicken, lettuce and avocado slices.

3 Roll up tightly and serve immediately, or keep for later.

Per Serving Per Serving 631kcals, 28.7g fat (6.8g saturated), 59.2g carbs, 3.3g sugars, 38.4g protein, 15.2g fibre, 0.8g sodium

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AUGUST/SEPTEMBER OCTOBER 2010 2015

23/09/2015 16:30

larder luck counter make it intelligence healthy protein

Spicy soy chicken Serves 4 1 tbsp oil 2 garlic cloves, crushed 1 tsp chilli flakes ½ onion, finely chopped 60ml soy sauce 80ml vinegar 3 tbsp blackcurrant jam ½ tbsp black pepper 2 tsp cornflour 3 tsp water 280g leftover roast chicken, torn 4 spring onions, chopped

1 Heat the oil in a large pan and cook the garlic, chilli flakes and onion for a few minutes until soft.

2 Stir in the soy sauce, vinegar, jam, pepper, cornflour and water until combined. Bring to a simmer, then cook on a low heat for five minutes until thick.

3 Stir in the chicken until coated. Stir in the spring onions and serve hot over noodles.

Per Serving 259kcals, 6.1g fat (0g saturated), 25.2g carbs, 1.3g sugars, 24.7g protein, 1.8g fibre, 1g sodium

x

To serve: Rice noodles

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OCTOBER 2015

23/09/2015 16:32

make it healthy protein

French dip sandwich Serves 4 1 tbsp vegetable oil 100ml red wine 250ml beef stock Salt and black pepper 240g leftover roast beef, sliced 8 tbsp mayonnaise 4 tsp prepared horseradish 4 crusty rolls 1 Heat the oil in a saucepan and add the red wine, stock and seasoning. Simmer for 15 minutes until reduced by half.

2 Add the beef slices to the sauce to warm through.

3 Mix together the mayonnaise and horseradish and spread onto the rolls.

4 Pile the beef into the rolls. Serve the rest of the sauce in small ramekins on the side for dipping.

Gluten-free!

Per Serving 374kcals, 17.1g fat (3.6g saturated), 26.3g carbs, 2.5g sugars, 23.3g protein, 1.2g fibre, 0.59g sodium

Moroccan chicken soup Serves 4-6 2 onions, roughly chopped 200g tomatoes 70g ginger, peeled and roughly chopped 3 garlic cloves 1 tbsp oil 1 tsp turmeric 1 tbsp each ground cumin, coriander and cinnamon 1 large butternut squash, deseeded and cut into big chunks 600ml gluten-free chicken stock 2 tbsp brown sugar 2 tbsp red wine vinegar 1 x 400g tin of chickpeas, drained 420g leftover roast chicken, torn 100g dried apricots, chopped To serve: Natural yoghurt 1 Whizz the onions, tomatoes, ginger and garlic into a rough paste in a food processor.

2 Heat the oil in a medium saucepan and cook the spices for one minute, then stir in the paste and cook for another 2-3 minutes until softened.

3 Add the squash, stock, sugar and vinegar. Bring to a simmer, then cook for 30 minutes.

4 Stir in the chickpeas, torn chicken and apricots and heat through. Serve hot with natural yoghurt.

Per Serving 511kcals, 10.3g fat (1.1g saturated), 70.4g carbs, 16.6g sugars, 38.8g protein, 17.1g fibre, 0.43g sodium

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Easy Food 101

23/09/2015 16:33

Turkey club salad Serves 4-6 1 head of romaine lettuce, chopped 2 handfuls of baby spinach, chopped A handful of sprouts 1 tomato, sliced ½ red onion, chopped Salt and black pepper 4 slices of streaky bacon, chopped and cooked until crisp 240g leftover roast turkey breast 2 ripe avocados, chopped Zest and juice of 1 lemon 1 garlic clove 1 tsp salt

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2 tbsp red wine vinegar 80ml extra-virgin olive oil 2 tsp Tabasco 1 Add the lettuce to a large platter. Arrange a bed of spinach and sprouts on top, then scatter over the tomatoes and chopped red onion.

2 Season with salt and pepper and add the bacon. Arrange the turkey pieces down the centre of the salad.

3 Combine the remaining ingredients in a food processor and purĂŠe until smooth. Drizzle over the salad to serve.

Per Serving 344kcals, 28.2g fat (5.3g saturated), 9.7g carbs, 1.7g sugars, 16.3g protein, 5.7g fibre, 0.58g sodium

x

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20/08/2015 12:30 10/04/2013 16:01

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make it healthy protein Linda Ward “I cooked this for three adults and one teenager at the weekend. I was debating ordering a takeaway but decided to try this instead. It was so quick, nutritious and filling and everyone loved it. The leftovers were used again the next day for lunch and tasted even better. I love onedish suppers that are easy and quick and this definitely falls into that category. As a bonus, it has that 'comfort food' feeling, perfect for colder evenings.”

Warming turkey and potato pie Serves 4-6 360g leftover roast turkey breast, torn 1 onion, chopped 400g frozen peas 200g Cheddar, grated 300g mashed potatoes For the béchamel sauce: 25g butter 2 tbsp plain flour 300ml chicken stock 100ml double cream Salt and black pepper 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.

2 To make the béchamel, melt the butter in a saucepan over a low heat. Whisk in the flour and cook for one minute, then stir in the stock a little at a time to make a smooth sauce.

3 Stir in the cream and cook until the sauce just comes to the boil. Season well and remove from the heat.

4 Place the turkey in an even layer on the bottom of a baking dish. Top with a layer of onion and a layer of peas so that the turkey is no longer visible.

5 Pour over the sauce, then sprinkle with half of the Cheddar.

6 Stir together the mashed potatoes with the remaining Cheddar; spoon over the top of the pie and spread into an even layer to cover.

7 Bake for 30-40 minutes until golden brown on the top and heated through.

Per Serving 321kcals, 13.9g fat (8g saturated), 25.1g carbs, 6.3g sugars, 23.9g protein, 4.4g fibre, 1.2g sodium

Chicken pesto pizzas Serves 4

125g fresh Mozzarella, sliced 140g leftover roast chicken, torn

1 tbsp oil 1 small red onion, sliced 2 tbsp white wine 5 tbsp pesto 1 x prepared pizza base

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the oil in a pan over a medium heat and cook the onion for 10 minutes until it is soft.

Add the wine and cook for another 1-2 minutes until it has nearly evaporated.

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2 Spread the pesto over the pizza base and lay over the Mozzarella.

3 Add the onions and chicken, then bake for 1012 minutes until the cheese has melted.

Per Serving 465kcals, 23.2g fat (7.6g saturated), 34g carbs, 2.8g sugars, 27.9g protein, 1.1g fibre, 0.71g sodium

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Easy turkey curry Serves 4 2 tbsp vegetable oil 1 onion, finely chopped 3 garlic cloves, crushed 1 tbsp fresh ginger, grated 2 tsp ground coriander 2 tsp ground cumin 2 tsp garam masala 1 x 400g tin of chopped tomatoes 300ml chicken stock 240g leftover roast turkey breast, torn 150g frozen peas 2 tbsp plain yoghurt To serve: Quinoa or rice Fresh coriander, chopped

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1 Heat the oil in a large saucepan over a medium heat and cook the onion for 15 minutes until softened. Add the garlic and ginger and cook for another two minutes.

2 Add the spices and mix well. Cook for another three minutes, stirring occasionally.

3 Add the tomatoes and chicken stock. Bring to the boil, then simmer for 20 minutes.

4 Add the turkey and peas and warm through.

Stir in the plain yoghurt.

5 Serve hot with quinoa or rice and topped with fresh coriander.

Per Serving 201kcals, 8.9g fat (1.9g saturated), 17.1g carbs, 8.3g sugars, 14.3g protein, 4.5g fibre, 0.889g sodium

OCTOBER 2015 AUGUST/SEPTEMBER 2010

29/09/2015 11:25

From

OUR KITCHEN to yours 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 EF107_107-117_The_Inside_Track new.indd 107

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Get to know your…

GOOD MOOD FOODS

Beat the winter blues with these mood-boosting foods

Oily fish

OATS

Omega 3 naturally increases a potent mood lifting, anti-depressant neurotransmitter in our brain, called dopamine. Dopamine makes us feel good, motivates us and helps us to deal with stress.

Oats are a low-GI food, meaning that energy is released slowly and blood sugar levels are kept stable, reducing the risk of “hanger” (hungry anger!) They’re also a good source of selenium, used by your body to produce serotonin, an important mood stabiliser.

POULTRY

Green tea

Chicken and turkey contain high amounts of tryptophan which increase serotonin levels. They’re are also very rich in tyrosine, an amino acid that helps the body cope with stress more efficiently and is the building block for norepinephrine and dopamine, two important influences on mood.

Green tea contains an amino acid, theanine, which has been found to reduce tension and anxiety. Drinking two cups of green tea during the day can promote relaxed alertness.

Berries

Berries are very efficient against depression, as they are full of antioxidants that protect the brain from inflammation and improve cognitive function. Blueberries in particular help prevent the release of cortisol, a hormone produced during stressful situations.

CHOCOLATE

The darker, the better! Dark chocolate reduces the production of stress hormones, decreasing anxiety levels. At the same time, chocolate also makes the brain release endorphins and boosts levels of serotonin.

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MUSSELS

Mussels are an important source of selenium, iodine and zinc. These minerals improve the health of your thyroid gland, an essential mood regulator.

FOR BEST CUT RESULTS, …

DOWN ON Caffeine Sugar Alcohol

LENTILS

Lentils help to increase the production of serotonin, lowering anxiety and stabilising your mood.

EGGS

In addition to being an amazing, nutrient-dense food, eggs are a valuable source of choline, which has been shown to help fight depression.

Avocados Avocados contain healthy fats that are known for raising the levels of dopamine and increasing endorphins.

OCTOBER 2015

23/09/2015 16:49

KITCHEN SKILLS

EAT MORE… SWEET POTATOES FREE FROM SATURATED FAT

80G CONTAINS:

16%

OF THE RDA OF MANGANESE

LOW GLYCAEMIC INDEX AND SLOW RELEASE OF ENERGY 80G CONTAINS:

17%

OF THE RDA OF VITAMIN C

HIGH IN FIBRE

JUST 80G COUNTS AS ONE OF YOUR FIVE-A-DAY!

toes are Sweet potaentral and native to C ca and have eri South Am wn for at least been gro rs. Columbus a 10,000 ye e sweet potato th t h g u his ro b following to Europe e to the New first voyag in 1492.

World

80G CONTAINS:

66%

OF THE RDA OF VITAMIN A

QUICK KITCHEN TIP For crispy fish skin, rest the fish skin-side down on kitchen paper for a few minutes before cooking, allowing the paper to absorb excess moisture. Heat a pan with oil and butter over a medium heat and cook the fish skin-side down until the skin is crispy. Flip over for the last few minutes of cooking.

HALLOWEEN FOOD FACT

Malusdomesticaphobia is the fear of apples! www.easyfood.ie

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SUNSHINE FOODS

Top tips for

SLOW COOKING

With an Irish winter creeping in, here are the best foods to eat to ensure you get enough Vitamin D, crucial for the absorption of calcium, bone development, immune function and alleviation of inflammation.

Soy milk

Dairy products

Beef liver

• Before using your slow cooker for the first time, read the user's manual for special instructions.

• Most slow cookers should be preheated before placing

Oily fish

the ingredients in unless specifically stated in the user’s manual. To preheat, place the empty crock in the heating unit and put the cover on. Turn to high and preheat for 15-20 minutes.

Tofu

• Fill the crock at least half but no more than two-thirds full for the most efficient cooking.

• Do not lift the lid during cooking unless specifically

Cod liver oil

told to do so by the recipe. Each time the lid is lifted, heat escapes and 20 minutes will need to be added to the cooking time. If the recipe says to stir the ingredients, replace the cover as quickly as possible.

• If you don’t have time for the recipe to be cooked on low for as long as required, the slow cooker can be

Portobello mushrooms

turned to high and the cooking time reduced. Convert by using a ratio of two hours of low cooking as equal

Eggs

to one hour of high. It is still best to cook the cheaper, tougher cuts of meat on low for a long time to produce a more tender result.

• Seasonings can lose their strength during the long cooking process so it is best to taste the food when

Fortified cereals

ready and add more if necessary.

• Dairy products like milk, cream, yoghurt and sour

Pork

cream should be added in the last 15 minutes of cooking time so that they don’t split.

• Most slow cooker recipes will give a range of cooking times because each slow cooker is different. You’ll need to get used to how yours works to figure out where your cooker will fall within the range.

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SLOW AND LOW

MASTER BUTCHER DAVE LANG CELEBRATES THE SEASON WITH TENDER SLOW-COOKED MEAT. Q. What’s so great about slow cooking?

A. Slow cooking is a method where you put all the ingredients in together and cook on a low heat for several hours. Its beauty is that you are free to do other things once cooking is underway, and the cuts of meat are usually cheaper so you save money. There are many types of slow cookers on the market; choose one that suits you.

Q. Can I use this method of cooking if I don’t own a slow cooker?

A. Yes, you can slow cook in a conventional oven too. Using low heat over a long time allows the meat to tenderise and the full flavours to develop. A heavy casserole dish or Dutch oven with a lid will do the job perfectly. When the meat has finished cooking, use a meat thermometer to ensure that it has reached an internal temperature of at least 90˚C.

Q. What are the basic steps involved?

A. The meat, vegetables and flavouring are put into a liquid and braised for several hours. You get all the goodness of the meat, plus you can set your oven or slow cooker on a timer so it will be ready to eat when you arrive home.

Q. Once I’ve made a big batch of food, how do I store it? Can it be frozen?

A. Divide it into individual portions and freeze for up to three months, labeling it with the date it was frozen. If left a little longer it will still be edible, but may suffer from freezer burn, so it’s best to use within the time.

Q. How can I add extra flavour?

A. You can make your own stock or buy it ready-made and use as a braising liquid.

Making your own is the most economical, but it takes time. Ask for chicken carcasses or marrow bones from your butcher and make your own stock in a large batch. This can be frozen in smaller quantities for use when needed.

Q. I’d like to try an unusual cut of meat. What could you recommend that would work well when slow cooked?

A. Brisket pot roast is a beautiful dish and, when cooked slowly, has a beautiful flavour and is melt-in-the-mouth tender. Alternatively, pulled pork is the perfect slow cooked meal: moist, tender, full of flavour and very economical. Order your pork shoulder from your local butcher.

Q. What types of meat are best for slow cooking?

A. The great thing about slow cooking is that the cheaper cuts are used so it is very economical. Shin, neck, brisket, shoulder, beef cheeks and oxtail are all good cuts for slow cooking.

GUIDE TO TIMES FOR SLOW COOKING Here’s a basic guide to approximate cooking times when using a slow cooker. Bear in mind that these are estimated times only and that cooking times will vary with the type of food being cooked, the size of the pieces and the other ingredients. Follow a recipe for best results.

FOOD TYPE

APPROXIMATE COOKING TIMES LOW

HIGH

CHICKEN FILLETS

6-8 hours

3-4 hours

CHICKEN THIGHS OR LEGS

8-9 hours

4-5 hours

BEEF OR PORK RIBS

6-10 hours

4-6 hours

BRISKET

8-10 hours

4-5 hours

VEGETABLES

2-6 hours

2-3 hours

POTATO

8-10 hours

4-5 hours

SWEET POTATO

6-8 hours

3-4 hours

RICE

4-8 hours

2-3 hours

SOUP

6-10 hours

3-5 hours

STEWS AND CASSEROLES

6-10 hours

3-6 hours

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TIPS FROM OUR

test kitchen

e your to mak ideo t n a W v ooking own c ompany or c r for you t us do the Le brand? you! Check r r work fo ing we offe h t y . r e e v .i elab out e w.recip at ww

Our team was busy in the test kitchen this month filming cooking videos for our friends at Keelings. You may recognise the classic Keelings logo from packages of fresh fruit in the shop, but did you know they also produce salad leaves, peppers, pumpkins and flowers?

We geared up our cameras and helped them film some cook-along videos so viewers can make the most of their whole product range at home with some easy-tofollow recipes.

We were busy making a strawberry upside-down cake, turkey enchiladas, a peach and blackberry crumble, paella-stuffed peppers and a gorgeous strawberry yoghurt tart. Along the way, we picked up some interesting tips on working with fresh berries and produce that we’ll definitely keep in mind when recipe testing:

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Berries

• Berries have a very short shelf life; their peak flavour and texture only lasts 2-3 days. To prolong it, immediately discard mouldy or overripe ones. Put the remaining berries, unwashed, into a container lined with kitchen paper to absorb excess moisture.

Store in the fridge and rinse under cold water just before eating.

• Leave raspberries at room temperature for 30 minutes before eating to increase their naturally sweet taste.

• Choose plump, firm, dry blueberries that are dark blue with a silvery bloom and free from stems and leaves.

• Look for strawberries with a deep red colour and sweet, ripe smell.

• The best-tasting blackberries are the plump but firm, rich-coloured berries.

• Berries freeze well. Put dry berries on a baking tray in a single layer, then freeze.

Once frozen, put them into a plastic bag and freeze for up to one year.

Peppers

Fun fact: We were surprised to learn that Keelings currently produces about 1,500 tonnes of peppers every year, which saves food miles since we don’t have to rely on imported peppers!

Lettuce

Not all lettuce leaves taste the same; Romaine lettuce has green, chlorophyllrich leaves that are both crispy in texture and have a deep, strong taste. The other crisphead varieties like Little Gem and the more-commonly known Iceberg have greener leaves on the outside of the head and paler leaves towards their centre.

Although crispy, they have a much milder taste.

OCTOBER 2015

23/09/2015 16:53

SOUPER CHEF

KITCHEN SKILLS

Master the basics of soup-making with our handy guide

THE BASE

TO BEGIN

Add chopped onions, celery and carrot. Add leeks and/or garlic if desired.

Season and cook over a medium-low heat until soft.

VEGGIE?

In a pan, heat butter and/or oil.

P YES

Add main ingredient vegetables, chopped.

Add vegetable stock to cover.

THE FLAVOURINGS ADD HERBS AND SPICES: For spicy soups, add cumin, coriander, chilli, cayenne pepper and/or ginger.

For wholesome hearty soups, add rosemary, thyme, oregano and/or bay leaves. For fish soups, add saffron.

O NO

Add chopped chorizo, pancetta or bacon, if desired, and cook gently.

Add main ingredient meat, fish or vegetables, chopped.

Add chicken, beef or fish stock to cover.

THICK OR THIN?

THICK

Add tinned beans, lentils, pasta, stale bread, pearl barley, rice or potatoes. Simmer until tender.

THIN

Simmer for five minutes.

CHUNKY OR SMOOTH? CHUNKY Stir together.

SMOOTH

Whizz with a stick blender or in a food processor.

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kitchen HOW TO...

Step-by-step cooking techniques for handy dishes

HOW TO

Make a cheese soufflé (from p. 70)

Step 1:

Step 2:

Step 3:

Coat the insides of six buttered ramekins with grated Parmesan. Preheat the oven to 200˚C/180˚C fan/gas mark 6.

Melt the butter in a saucepan set over a medium heat.

Add flour and whisk mixture until it foams, then remove the pan from the heat and stand for one minute.

Step 4:

Step 5:

Step 6:

Slowly whisk in 240ml of warmed milk until smooth.

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Return to the heat and cook for 2-3 minutes, whisking constantly until very thick.

Gradually add 115g of grated Gruyère (or Cheddar), whisking as it melts.

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Step 7:

Step 8:

Step 9:

Step 10:

Step 11:

Step 12:

Remove from the heat and whisk in half a teaspoon of paprika and a pinch of nutmeg.

Beat five egg whites until stiff peaks form.

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Add four egg yolks, one at a time, while whisking to blend.

Gently fold the egg whites into the room temperature mixture, one quarter at a time.

Scrape the mixture into a large bowl and cool to room temperature.

Transfer the batter into the prepared ramekins, and run your finger along the rim of each to allow the soufflés to rise. Place the ramekins in the oven and reduce the oven temperature to 190˚C/170˚C fan/gas mark 5. Bake for 15 minutes until golden brown, without opening the oven. Serve immediately.

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HOW TO

Make an omelette

Step 1:

Break three eggs into a bowl and whisk until combined.

Step 2:

Step 3:

Step 4:

Immediately use a spatula or fork to pull the outsides of the omelette toward the centre, tilting the pan to let the raw egg run into the empty space. When it has mostly set, add a handful of grated cheese, or your fillings of choice.

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Pour the egg mixture into a hot, oiled pan over a medium heat.

Fold the omlette in half and serve. Season to taste.

OCTOBER 2015

23/09/2015 16:56

ON SALE NOW

In all good newsagents

EF107_118_colour poster advert.indd 118

23/09/2015 16:16

HOW TO

Make carrot sticks

Step 1:

Peel the carrot, then cut in half.

Step 2:

Step 3:

Step 4:

Lay the slices flat on the chopping board, then cut to form sticks.

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Cut each half into long slices.

Serve with your favourite dip!

OCTOBER 2015

29/09/2015 11:28

IRISH QUALITY FOOD & DRINK AWARDS 2015

For more information, please visit: irish.qualityfoodawards.com Follow on Facebook www.facebook.com/IrishQualityFoodAwards Follow on Twitter @IrishQFAs www.easyfood.ie

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Welcome W

ith this being our second year as a consumer media partner for the Irish Quality Food & Drink Awards, we wanted to make sure we were able to show you all the very best products available to Irish consumers that have been chosen for the IQFAs. Our special IQFA section will highlight all the winners in each category, and some simple ways for readers to use the products in their home-cooking. Easy Food is all about helping our readers create delicious and exciting food at home, so it only makes sense to showcase the best products that are available to you. We are proud to stand behind the winners in each category and hope you have fun trying out our recipes!

What are the Irish Quality Food & Drink Awards?

The Irish Quality Food & Drink Awards set out to recognise excellence in food and drink product development from all food retailers, producers and food service operators across Ireland.

The Q awards contained products for the chain and independent grocery retail market and were awarded across each of the categories, with the Gold Winner earning the highest accolade. The Quality Drink Awards also contained the best alcoholic drinks in the retail sector. This year saw the first Irish Café Quality Food Awards – a section to recognise the innovative own-label creations by cafés around Ireland.

Over 350 food and drink products were shortlisted in 85 categories. The awards were open to all food and drink retailers, producers and manufacturers across the Republic of Ireland and Northern Ireland.

The winners were announced by chef and proprietor of L’Ecrivain, Derry Clarke, on 16th September at the Round Room, Mansion House, in Dublin.

The judging panel have tasted, debated and decided upon who deserves to win the most prestigious awards for food and drink products on sale in Irish grocery outlets, and I am proud to showcase each of the fantastic winning products that were selected by our panel of food and drink industry experts.

We have again doubled the number of products entered from last year and found that the standard and overall quality surpassed our judges’ expectations! I would like to thank each judge for bringing endless passion and impartial expertise to every judging session. Congratulations to all finalists. Getting to this stage in itself is not easy. If you didn’t win this time, we hope that the judges’ feedback we will be providing on your product’s performance will be helpful towards developments.

Massive thanks go to our headline sponsor Graphic Packaging International, as well as sponsors Coeliac Society of Ireland, Dairymaid, Invest Northern Ireland and Tesco. We also thank our media partners Retail News and Easy Food as well as our PR company Panache PR, who work hard to increase the reach of the ever-growing awards.

This year we have the Tesco Small Producer of the Year Award, recognising product excellence within the artisan sector for producers with up to ten staff and under €1m in sales.

I look forward to continuing to grow the Irish QFAs into 2016 with you.

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OCTOBER 2015

01/10/2015 13:25

GOLD Q Dry Cure Rack of Bacon James Whelan Butchers Judges said this rack of bacon is simply delicious and the meat just falls off the bone! The branding was deemed to be nothing short of excellent, reflecting the high quality of the product.

“Lovely packaging, nice product, easy to follow instructions, good taste and wellpriced. All in all a great product!”

Pat Whelan is part of the fifth generation of butchers in the Whelan family, who pride themselves on traditional farming, butchering and retailing. They dry-age their beef rather than vacuum-packing it in plastic and maintain strict standards throughout every stage of the manufacturing process.

SMALL PRODUCER GOLD Q Meere’s Square White Pudding Meere’s Pork Products This uniquely presented white pudding won over the judges with its moist, meaty flavour and perfect balance of spice. The panel felt the packaging combined with the meat’s fantastic flavor made it stand out from the rest.

The Meere family have been producing high-quality, locally sourced pork products since they were founded by brothers Pat and Oliver Meere in Abbey Street in 1975. Since then, Meere’s pork products have concentrated on supplying premium sausages and puddings to stores, butchers and hotels throughout Clare and beyond.

“The ‘handed down from generation to generation’ story was also captivating. Good providence, excellent value for good quality!”

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CHRISTMAS GOLD Q Dunnes Stores Simply Better Stuffed Fresh Irish Turkey Breast Joint Hogan’s Farm This delicious Bord Bia-approved boneless turkey breast joint delivers with taste and appearance. Judges deemed it “Very flavoursome; the bacon and stuffing are delightful. Certainly a premium product, and we would definitely purchase it for Christmas.” The product was also singled out for its useful, straight-to-oven tray.

Once cooked, the bacon is exquisitely crisp and the turkey is nice and moist with a nice flavour and perfectly complementary stuffing.

“Excellent star of butter and lattice of bacon. Great value for money and would really wow on a Christmas dinner.”

VALUE GOLD Q Dunnes Stores My Family Favourites 4 Irish Beef Quarter Pounders Kepak These beef quarter pounders with onion and seasoning can be grilled or shallow fried. The panel was pleased to see Irish Beef being used in this product, which was described as flavoursome with a nice saltiness. Its background is made clear by the alluring packaging: “It calls out that it is Irish, which is great.”

It was also championed for its appearance and texture and, having followed the cooking instructions, it was considered to be an overall tasty burger complemented with just the right amount of onion. Great value with its high meat content and no shrinkage when cooking; it was agreed that these burgers would be great for BBQ.

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OCTOBER 2015

01/10/2015 13:34

NEW NEW Proud Sponsors of

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24/09/2015 10:15

DRINK GOLD Q The Exiles Irish Gin Avalon Group Inc. The only super premium gin ever produced in Ireland and the only gin in the world containing shamrock, the unique recipe was an instant hit with the judges. The shamrock combines superbly with red clover flowers, honeysuckle flowers, rowan berries and bog myrtle to make this a wonderful, strong tasting, deep, musky gin with a splendid aroma and delightful aftertaste. An impressively different tasting gin presented in a great premium looking bottle.

TESCO SMALL PRODUCER OF THE YEAR Orange and Almond Cake Wildberry Bakery

Supporting local suppliers is very much part of the business ethos of Tesco Ireland. They are proud to announce that Wildberry Bakery will receive €2,500 and a place on the Tesco Taste Bud supplier development programme!

This will include mentoring from the Taste Bud team and a sevenmonth programme of workshops helping the company to secure, grow and maintain a listing with Tesco.

Susan Robbins Fehily’s award-winning bakery ‘Wildberry’ is located in Ballineen, West Cork. All cakes are handmade to perfection using only the best ingredients. This moist gluten-free, orange-flavoured almond cake has a gorgeous orange and cream cheese topping. Produced with high quality, clean ingredients, without additives or preservatives, the bakery aims to deliver a high end product which appeals both to coeliacs and those interested in health benefits, but also to those in search of a great tasting product. Coming in an artisan yet sophisticated pack, it’s a beautiful, flavoursome cake with brilliant topping.

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OCTOBER 2015

30/09/2015 11:52

xxxxx xxxxx CONTRACT CATERING CAFÉ OF THE YEAR The Q Café Company at European Foundation, Loughlinstown, Dublin 18

y t i l a u Q é f a C Irish s d r a w A d o o F

GOLD WINNER The Q Café Company CJ’s Healthy Breakfast Granola

This was the first year for the Irish Café Quality Food Awards and we’re delighted to list the winners here!

GOLD WINNER - INNOVATION Musgrave Retail Partners / Freshcut Food Services Pure Smoothie Green Pre Mix

WINNERS

Pepperoni Sensation Pizza Bagel Bagel Factory

Musgrave Retail Partners Centra Almonds Kestrel Foods

Musgrave Retail Partners Centra Fruit and Vegetable Snacks Freshcut Food Services

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NATIONAL CAFÉ CHAIN OF THE YEAR Bagel Factory

Dunnes Stores Considered Café Repose Lavender and Chamomile Loose Leaf Tea Solaris Tea

CJ’s Healthy Breakfast Granola The Q Café Company

Dunnes Stores Considered Café Belgian Milk Chocolate with Orange and Bergamot Oils Skelligs Chocolate

Musgrave Retail Partners Chicken with Garam Masala Soup Ballymaguire

Musgrave Excellence Curry Sauce Valeo Foods

INDEPENDENT CAFÉ OF THE YEAR The Red Berry Coffee Co., County Down, Northern Ireland

Chocolate and Hazelnut Torte Aryzta Food Solutions

REGIONAL CAFÉ CHAIN OF THE YEAR Butlers Chocolate Café

Ger’s Smoked Mackerel Paté The Q Café Company

Orange and Almond Cake Slice Wildberry Bakery

Dunnes Stores Considered Café Lemon Curd Wexford Home Preserves

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y t i l a u Irish Q s d r a w A Food

Alcoholic drinks

WINNERS

From 900 entries, judges picked 57 winners across a variety of categories. Here are the 2015 winners and a few suggestions for how you might enjoy them!

Tempted?

Strawberry Cider dj’s juice and cider

Black Lightning 9 White Deer Brewery

Lidl The Crafty Brewing Company Irish Lager Rye River Brewing Co

Beverages

Tesco Finest Garnacha United Wineries

Tesco Finest Orange Juice Keelings

Organic Green Tea Chai Solaris Tea

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Tesco Finest Vintage Cava PLB Group

Musgrave Retail Partners Intrigo Negroamaro Myliko International Wines

CocoSoul CocoMojo

SuperValu Signature Tastes Ristretto Coffee Capsules Euro-caps BV

Musgrave Retail Aldi Stores Partners Kings Clontarf 10 Ridge Pinot Gris Year Old Myliko International Castle Brands Wines Inc

The Exiles Irish Gin Avalon Group Inc.

The Dubliner Honeycomb and Caramel Quintessential Brands

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Meat

Dunnes Stores Simply Better Connemara Hill Fresh Irish Rack of Lamb Tendermeats

Fish

Superquinn Award Winning Irish Sausages ABP Cahir

Lidl Inismara Hake Fillet with Bombay Curry Sauce Keohane Seafoods

Tesco Breaded Haddock Fillets Thistle Seafoods

Dunnes Stores Simply Better 28 Day Matured Irish Angus Wing Rib Roast Tendermeats

Aldi Stores Specially Selected Angus Fillet Steak ABP Cahir

Dry Cure Rack of Bacon James Whelan Butchers

Lidl Stuffed Irish Pork Loin Joint Honeyvale Foods Greek Style Yoghurt Clandeboye Estate Yoghurt

Tesco Everyday Value French Brie Lactalis McLelland

Fire and Smoke Fire Grilled Sweet BBQ Ham Kerry Foods

Square White Pudding Meere’s Pork Products Lidl Glensallagh Selection Irish Silverside Pastrami Glen Aine

Seafood Sausages Kilmore Quay Fine Foods

Cheese and dairy

Aldi Stores Sour Cream Green Pastures

SuperValu Signature Tastes Cherrywood Dry Cure Smoked Rashers Oliver Carty

Burren Smoked Irish Organic Hot Smoked Salmon Marinated with Honey, Lemon and Dill Burren Smokehouse

6 Very Large Free Range Eggs Cavanagh Free Range Eggs

Dunnes Stores Simply Better Cave Aged Gruyère Traditional Cheese Co.

Dunnes Stores Gubbeen Traditional Cheese Co.

Good Kitchen Roast in the Bag Moy Park Square Black Pudding Meere’s Pork Products

Aldi Stores Specially Selected Irish Boned Whole Stuffed Duck with an Orange Glaze Silver Hill Foods

www.easyfood.ie

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Lidl Inisvale Selection Irish Hereford Cheddar and Onion Beef Burgers Linden Foods

Golden Cow Butter Kerry Foods

Aldi Stores Buttermilk Arabawn

Dunnes Stores Simply Better French Brie de Meaux Traditional Cheese Co. Easy Food 127

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Snacks, sweets & biscuits

Mature Irish Cheese and Red Onion Crisps O’Donnells

Dunnes Stores Simply Better Irish Multi Seed Rye Crackers Sheridans Cheesemongers

Baked goods

Tesco Iconic Savoury Feta and Caramelised Red Onion Scone Aryzta Bakeries Tesco Finest Plain Cooking Chocolate – 85% Cocoa Solids LDH (La Doria)

The Rye One With The Fresh Cranberries The Breadski Brothers

Homemade Sticky Toffee Pudding What’s for Pudding?

Dunnes Stores Simply Better Irish All Butter Hot Cross Buns La Boulangerie Des Gourmets

The Dessert Menu Butlers Chocolates

Lidl Triple Chocolate Chip Cookies Dawn Foods

Dunnes Stores Simply Better Handmade Belgian Chocolate Brownie Layer Cake Sam’s Cookies

SuperValu Sean’s Brown Par-Baked McErlain’s Bakery

Christmas Tesco Seeded Roll Panelto Foods

Dunnes Stores Brandy Cream Aurivo

Dunnes Stores Simply Better Handmade Sherry Trifle Prestige Foods

Dunnes Stores Simply Better Handmade Orange and Honey Ham Glaze Wexford Home Preserves 128 Easy Food

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Dunnes Stores Simply Better Stuffed Fresh Irish Turkey Breast Joint Hogan’s Farm

Dunnes Stores Simply Better Oak and Hickory Smoked Salmon Gift Pack Dunn’s Seafare

Lidl White Sourdough Loaf Aryzta Bakeries

Tesco Mini Carrot Loaf Cake Aryzta Bakeries

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Free from

Aldi Stores Gluten Free Wholegrain Rolls Gallagher’s Bakery

Kari Tropical Spice Devils

Fruit and vegetables

SuperValu Signature Tastes Gold Kiwi Tray Keelings

Russet Potatoes Glens of Antrim Potatoes

Orange and Almond Cake Wildberry Bakery SuperValu Lactose Free Milk North Cork Co-op

Dunnes Stores Irish Piccolo Tomato Jim O’Rourke

Sauces, dips, jams and dressings

Butter Masala Sauce Bombay Pantry Lidl Kilderg Pure Canadian Medium Maple Syrup Healys Honey

Dunnes Stores My Family Favourites Strawberry Jam Histon Sweet Spreads SuperValu Signature Tastes Ketchup Magro Foods

Aldi Stores The Deli Sour Cream and Chive Dip Galmere

www.easyfood.ie

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Lidl Meadow Fresh Basil Pesto Galmere Fresh Foods

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Convenience foods

Pizzado Choice Pizza

SuperValu Bolognese Kit Wonderfoods

Dunnes Stores Simply Better Italian Egg Tagliatelle Valeo Foods

Lidl Meadow Fresh Grab ‘n’ Go Chicken,Tomato and Basil Pasta Salad Nature’s Best

Cool Beans Hot Chilli Flavour Cool Bean Company

Cranberry, Coconut and Chia Seed Granola Maria Lucia Bakes 130 Easy Food

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Tesco Finest Vine Ripened Tomato and Lentil Soup Bakkavor

Lidl Deluxe Organic Wafer Oats Whites Speedicook

Sweet Shortcrust Pastry Roll It Pastry

Aldi Stores Specially Selected Cranberry, Apricot and Orange Stuffing T.S Foods

SuperValu Signature Tastes Tuscan Inspired Marinated Irish Chicken Topped with Pancetta and Butter Beans Ballymaguire

SPAR Select Chicken Karahi Kohinoor

Aldi Stores Specially Selected Mediterranean Salad Bowl Willowbrook Foods

Dunnes Stores My Family Favourites 4 Irish Beef Quarter Pounders Kepak

Dunnes Stores Simply Better Handmade Irish Goats Cheese and Caramelised Red Onion Quiche Zanna Cookhouse

OCTOBER 2015

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1509085_Easy_Food_206x276mm_Layout 1 9/17/15 10:21 AM Page 1

We are delighted to invite you to

Dinner ner with the he Phantom Friday 15th of January 2016 from 8pm Tickets only €69 per person for dinner & show or €135 per person sharing for overnight stay, dinner & show.

Book online for package at www.dunboynecastlehotel.com or tickets for dinner and show available at hotel reception.

Stay & Dine from only € 179 per room Stay at Dunboyne Castle Hotel & Spa with this amazing special offer and enjoy overnight accommodation for 2 sharing, Full Irish Breakfast the following morning and dine from our 3 course Table d'Hote dinner menu in the award winning Ivy Restaurant.

Dunboyne Castle Hotel & Spa, Dunboyne, Co. Meath.

T: +353 1 801 3500 F: +353 1 436 6801 E: events@dunboynecastlehotel.com www.dunboynecastlehotel.com

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137970 SCA Hygiene Plenty Consumer Press Ad.pdf

1

26/03/2015

10:37

Tip #29

Line the fridge to catch leaks or dribbles

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