BUMPER BBQ FEATURE: ALL THE RECIPES & EXPERT TIPS YOU NEED EASY FOOD ISSUE 140 • BBQ BASICS • FRESH IDEAS WITH COURGETTES • BROWNIE DESSERTS • SUMMER SALADS • WEEKNIGHT DINNERS • MEDITERRANEAN MEALS • BURGER BLISS • STRAWBERRY TREATS •
W I NQ
AWORTBH B€500 FOR SEE P.16 DETAILS
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o p t e h t Over-
Burgers
S D A L SA BEST
S E I N W BRO Souther
n fried chicke n burger with honey mayo, p.70
UK £4.30
JUNE/JULY 2019
R 44.90 (incl. VAT)
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AUS $8.50 JUNE/JULY 2019
9 771649 425127
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Chocolate peanut butter brownies, p.87 EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Poutine burgers, p.72 Digital Interns Michael Kealy foodintern@zahramediagroup.com Brooke Murphy foodteam@zahramediagroup.com Contributors Amy Meegan, Michael Fleming and Julie Sweeney. DESIGN Rodrigo Maruso, Rory Maguire, Siobhán O’Riordan and Gosia Sitek. PHOTOGRAPHY & FOOD STYLING Pauline Smyth, Shannon Peare, Síomha Guiney, Sophie Barr, Agnieszka Wypych and Charisse van Kan. Some images from Shutterstock.com. TEST KITCHEN Built by QK Living www.qkliving.ie ADVERTISING Sarah Currey scurrey@zahramediagroup.com fave recipe: Sticky whiskey bacon jam, p.80 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
Hello, summer! Caroline Gray
The sun is shining, the days are long and we hardly need to pack an umbrella anymore (here’s hoping, anyway) — it’s summer! While we’re always happy to cosy up with a warming comfort meal, when it comes to this time of year, all we’re craving is fresh, bright, crunchy, colourful, bold meals that are packed with seasonal ingredients and big flavours. Bring on the juicy burgers, crisp veg, drippingly sweet ice creams and bowls piled high with sharing salads — we’re celebrating all this and more in this Summer Special! We kick off the best of the season with all the BBBQ know-how you need (the extra B is for best) with pitmaster experts sharing their favourite recipes and tips to make the most of your barbecue, p.18. From a beginner’s guide to a low-and-slow smoked brisket to simple prawn skewers, there is something for every garden party this summer. Best of all, you can be in with a chance to win a fabulous Weber Barbecue and accessories worth over €500 — check out p.16 for details. If you want to take your BBQ offering to the next level, we’ve gone over the top with burgers in this issue, from p.72. The poutine burger is a few meals in itself, and the crab cake burger became a fast favourite in the office. Don’t forget the easy toppings that can bring any burger or sausage — no matter how basic — to the next level, p.80. The bounty of Irish produce is at its peak, and we’ve been making the most of it in our Test Kitchen. Fast, fresh salads are always must-haves for summer sharing (p.44) while Irish strawberries are brimming with sweet possibilities, whether eaten as a healthy snack or whipped up into a seasonal dessert (p.102). If you’re looking for something more indulgent, our feature on baking the best brownies is right up your alley, p.86 — plus, find out if you’re Team Fudgey or Cakey! From quick and easy entertaining to everyday summer dinners (p.52), this issue has something to get any sunny meal started! Happy eating,
BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Caesar salad pappardelle, p.57
Check out our other title...
Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Spiced barbecued pork chops, p.65
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Easy Food 3
29/05/2019 12:12 p.m.
June/July
CONTENTS
REGULARS 08 YOUR SAY
Your comments, photos and questions
12 FOOD BITES News, products and cookbooks from the wonderful world of food
WHAT’S IN SEASON? 30 A TASTE OF SUMMER
Make use of in-season courgettes in
these tasty recipes
36 NEW WAYS WITH EASY SUMMER MEALS
Easy breakfast, lunch and dinner ideas for
the warmer months
LARDER LUCK 40 CREAMY DOES IT
Dip into summer vibes with these dreamy
dairy treats
Courgette, sun-dried tomato, Cheddar and onion quiche
P.54 Hoisin sausage dogs with
P.32
pineapple salsa
Spiced barbecued pork chops
WHAT’S FOR DINNER?
P.65
52 WEEKLY MENU PLANNER
Keep it simple, keep it quick with our
whole week’s worth of family meals
64 FROM THE BUTCHER’S BLOCK
4 Easy Food
EF140_04-05_Contents.indd 4
Local butcher Michael Fleming gets fired
up about summer barbecuing
JUNE/JULY 2019
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COOKING FOR FUN 80 CAN’T TOP THIS
MAKE IT HEALTHY!
100 FUNCTIONAL FOODS
These homemade toppings are the ideal
Nutritionist Amy Meegan looks at the
finishing touches for that summer feast
health benefits of fresh berries
Recipe Editor Jocelyn Doyle gets to know
108 MEDITERRANEAN MEALTIMES
one of Ireland’s indigenous cattle breeds
The Mediterranean diet is thought to
be the healthiest eating regimen
in the world
Curtido (Mexican-style pickled slaw)
P.81
P.90
84 EAT IRELAND
Brownie freak shake
Poutine burgers
P.72
KIDS’ KITCHEN
FROM OUR KITCHEN TO YOURS
94 PICNIC PARTY
120 All the knowledge you need to become
This month’s Home Ec expert shares
her top tips for the perfect picnic
97 EASY JUNIORS
124 FEELING FRUITY
This easy garlic bread is an ideal quick
Food Stylist Shannon Peare is enjoying
summer side
the best of seasonal fruit this summer
From The Cover P.102
SUPER STRAWBERRIES
Enjoy seasonal strawberries in these wholesome, feelgood treats
P.44
SIMPLE SALADS
Celebrate the best in season with these fresh salad ideas
P.86
SQUARE OFF
Earn some brownie points with these decadent bakes
www.easyfood.ie
EF140_04-05_Contents.indd 5
an expert in the kitchen
Charlotte cake
P.127
P.18
GRILL SERGEANT
Make the most of your summer barbecue with these expert tips and recipes
P.72
BEYOND THE BURGER
These indulgent recipes are taking beautiful burgers to the extreme
P.66
AN AL FRESCO AFFAIR
Make the most of summer dining in these light and flavoursome meals
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
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RECIPE INDEX v
v MEAT Lamb with Dijon mustard and hasselback potatoes
24
•
Garlic crusted rib-eye steaks with grilled broccoli
26
•
Beginner beef brisket
28
•
Peach, prosciutto and Mozzarella salad
37
Hoisin sausage dogs with pineapple salsa
LF DF GF
•
• •
•
•
•
•
•
•
54
•
•
Marinated beef skewers
58
•
•
Spiced barbecued pork chops
65
•
Poutine burgers
72
•
Kimchi pork burgers
77
•
Sinful sliders
83
•
Castlescreen brisket with apricot-whiskey glaze
85
•
Roast spiced sweet potato and lamb salad
112
•
•
•
x
•
•
•
•
•
Strawberry spinach salad with balsamic poppyseed
49
•
•
•
Broccoli, Feta and tomato salad
50
•
•
•
Indian naan pizzas
53
•
•
•
•
Linguine carbonara with peas, artichokes and shiitake
66
•
•
•
•
Fried cauliflower burgers with remoulade slaw
74
•
•
•
Curtido (Mexican-style pickled slaw)
81
•
Quick-pickled cucumber and onion
82
•
Garlic bread
98
•
Strawberry yoghurt crêpes
104
Halloumi and garlic-dressed vegetables with quinoa Spinach, Feta and egg bake
•
Aubergine, chickpea and lemon bulgur
•
BAKED GOODS
• • •
•
FISH AND SEAFOOD Sesame salmon skewers
22
•
Glazed grilled shrimp
25
•
Courgette, cannellini bean and smoked mackerel salad
33
•
Mediterranean salmon salad
38
•
• •
•
•
48
•
•
•
•
48
Carrot and roasted pumpkin seed salad
•
•
•
Mexican chopped salad
• •
•
•
•
•
LF DF GF
•
•
•
•
v
47
• •
v Classic coleslaw
•
•
•
•
•
•
•
•
•
•
109
•
•
•
110
•
•
•
113
•
•
•
•
•
•
•
•
Almond and apricot cheesecake bars
59
•
•
•
•
•
Chocolate peanut butter brownies
87
•
•
•
•
Fudgy brownies
88
•
•
•
•
•
•
•
•
56
•
•
•
Caesar salad pappardelle
57
•
Cakey brownies
88
•
•
•
•
Lobster, corn and caramelised leek frittata
67
•
•
Blondies with salted caramel cream cheese icing
91
•
•
•
•
•
Strawberry and oat cereal bars
103
•
•
•
•
•
Strawberry muffins
106
•
•
•
•
•
Charlotte cake
127
•
•
•
•
Crab cake burgers with prawn cocktail
79
•
Sea bass en papillote with marjoram and lemon
111
•
21
•
•
•
• •
•
•
•
•
DESSERTS
POULTRY Beer chicken with tarragon butter Mexican beer chicken Thai turkey lettuce cups Easy spiced roasted chicken
23 38 55
•
• •
• •
• •
• •
•
Quick sticky chicken noodles
60
•
Cover recipe: Spicy Southern fried chicken burger with honey mayo
70
•
•
•
Teriyaki turkey burgers with avocado lime crema
76
•
•
•
VEGETARIAN Courgette, sun-dried tomato, Cheddar and onion quiche
32
•
Courgette pickles
34
Courgette fritters
•
•
•
Brown bread ice cream
41
•
•
•
•
•
Vanilla panna cotta
42
•
•
•
•
Spicy fruit salad
61
•
•
Three-ingredient strawberry ice cream
107
•
•
Baked nectarines with almonds and Marsala
115
•
Sticky whiskey bacon jam
80
•
Homemade tzatziki
81
•
•
•
Garlic aioli
82
•
•
•
BBQ sauce
82
•
•
•
•
Beetroot and chilli ketchup
120
•
•
•
Banana mango ketchup
120
•
•
•
Rhubarb ketchup
120
•
•
•
•
•
Brownie freak shakes
90
•
•
Homemade lemonade
95
•
•
•
•
•
•
• •
•
•
SAUCES
•
•
•
•
•
•
34
•
•
•
Greek yoghurt breakfast pops
36
•
•
•
Raspberry cheesecake bagels
36
•
•
•
Summer vegetable hash with eggs
36
•
•
•
Rainbow vegan salad roll
37
•
•
•
•
•
•
•
• •
•
37
•
•
•
Summer veg pasta pesto
38
•
•
•
Protein-boost pancakes
41
•
•
•
Pak choi and red cabbage slaw
45
•
•
•
•
•
•
•
Fresh and easy leafy green salad
47
•
•
•
•
•
•
•
EF140_006_Recipe_Index.indd 6
•
•
•
•
•
•
•
•
•
•
• •
• •
•
• •
•
• •
•
• •
•
•
•
• •
•
• •
DRINKS
•
•
Smoky summer veg quesadilla
6 Easy Food
•
•
•
•
•
•
46
•
•
• •
Prawn tacos with Mexican yoghurt sauce
68
•
•
Summer potato salad with poached salmon
Italian-style grilled halibut
•
•
•
•
•
•
•
•
•
• •
•
•
•
•
•
•
•
x
•
•
v
Budget-Friendly
T
Freezable
J
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
Low-Fat
DF
Diabetes-Friendly
GF
Gluten-Free
JUNE/JULY 2019
29/05/2019 4:30 p.m.
What’s inside A sneak peek at what you’ll find in this issue
FIRE UP THE GRILL!
It’s finally barbecue season, and we’re snatching every opportunity we can to eat outdoors. You’ll love our bumper barbecue feature, from p.18, and flip to p.80 for delicious ideas for sauces, sides and condiments. Meanwhile, you’ll find a plethora of barbecue tips, tricks, recipes and insider information from p.118. Enjoy every moment of sunshine.
Lamb with Dijon mustard p.24
Mexican beer can chicken p.23
HEALTHY OPTIONS
For those days when you’re feeling more health-conscious, you can find seasonal courgette recipes from p.30, or a bumper feature of fresh, crunchy salads from p.44; head to p.130 for our tips on building a well-balanced salad bowl. Make fish and seafood a part of your summer meal plan, from p.66, or adopt the Mediterranean way of eating (p.108), the healthiest dietary regimen in the world.
Curtido (Mexican pickled slaw) p.81
MAXIMUM FLAVOUR
This summer, we’re all about flavour. Head to p.84 to learn about our new obsession with Irish Dexter cattle, which makes for gorgeously rich beef; we’ve used it to make a slow-cooked brisket with a whiskey and apricot glaze, which comes highly recommended for summer entertaining. We’ve also been hard at work bringing burgers to a whole new level! Turn to p.72 for a selection of amazing burgers that take no prisoners. These are big, messy and unashamedly loaded with the most flavoursome, decadent toppings we could rustle up in the Test Kitchen. You will need napkins.
Fried cauliflower burger p.74
Kimchi pork burger p.77
Castlescreen brisket with apricot-whiskey glaze p.85
SOMETHING SWEET
Pak choi and red cabbage slaw p.45
Courgette, cannellini bean and smoked mackerel salad p.33
When you fancy something sweet, flip to p.86 for our indulgent brownie recipes; whether you prefer cakey or fudgy brownies, we’ve got you covered. For lighter options, head to p.102, where you’ll find some lovely, summery ideas showcasing in-season Irish strawberries. Meanwhile, our spicy fruit salad (p.61) is the ideal healthy end to any al fresco meal.
Brownie freak shake p.90 www.easyfood.ie
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Strawberry ice cream p.107
Spicy fruit salad p.61
Spinach, Feta and egg bake p.110 Easy Food 7
29/05/2019 12:15 p.m.
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales! “Positively drooling over your lemon meringue picture!” @paolaenergya
“I can’t wait to try this, it looks so delicious.” @merlelennox
“Got this month's magazine today.” @yvonnecowman
“The rhubarb and strawberry crumble pie is our new favourite dessert. When made, I did not have enough strawberries, so I made up the difference with blueberries and pomegranate seeds. I got great compliments. Necessity is the mother of invention!” Sandra O’Hara
On our tips for reducing food waste… “I love lemons! This is my lemon tree last year.” Marg Barlow
“I tried the crispy Chinese chicken and mushroom stir-fry – it was so easy and totally delicious. One of my new favourites!” @jurgao
“Waste not, want not! I was born during the second World War. Rationing was still in place, so nothing was wasted. Good things that I learned at my mother's knee.” Marg Barlow
The Insta posts you loved the most You loved this chocolate honeycomb torte… “Ooh nice!” @rachel4domesticgoddess
“BRAVO.” @lynda.thompson
“This looks so good!” @larrycadden
The rhubarb strawberry crumble from our May issue had you drooling… “This is really good.” @tinytokyokitchen “Yummilicious.” @merlelennox
“Engrossed already — some gorgeous recipes!” @BrendaDrumm
Everyone wanted a slice of this beautiful baked blueberry cheesecake… “Oh my wow! That looks epic.” @soulful_and_healthy
“A car just pulled up outside my house and the driver (not a postman!) jumped out, ran up the driveway and posted my copy of @easyfoodmag through the letterbox before running back to his car and zooming away. It was like quite a mild, non-violent, middle class action film.” @sweetandmeat
8 Easy Food
EF140_08-009_Your Say.indd 8
“This is the stuff of dreams!” @paolaenergya
“Looks amazing. Baked cheesecake is very delicious and is one of the most popular cakes in Poland. I just had one with a chocolate topping last week. Yum!” @mykitchenheaven_
JUNE/JULY 2019
29/05/2019 12:29 p.m.
letters and comments
Meet the Taste Team
Cook with us! Join the Easy Food Cook Book Club on Facebook, a place to share your love of good food and drink, great recipes, favourite chefs, kitchen triumphs and disasters! We’ll be chatting about, and cooking from, a different cookbook every month. Led by the editors and cooks at Easy Food Magazine, this group is your space to chatter about your tried and tested cookbooks, tips, tricks, news, opinions, observations and food love, along with the opportunity for occasional exclusive real-life foodie meet-ups. Each month we will be choosing one of this community's favourite cookbooks to review and encouraging you to share your experiences of cooking the recipes at home. We want to know about your successes, disappointments, recipe enhancements, dos & don’ts, tips for finding difficult-to-gather ingredients and anything else that comes up. Come cook with us!
Emma Hayes
says, “I live in Naas with my two daughters, Caitlin and Erin, and my husband, David. I run a PR company, so our house is a busy one! However, I find time to cook and I do a lot of Italian, Indian and Mexican food. My eldest daughter, Caitlin is cooking for us more too these days, which is lovely. I also love to bake with Erin on the weekends, and I am at my happiest when reading and writing!
Annette Manning
says, “I’m married to Graham and mommy to Nick, aged four, and Noah, one. I love shopping — although it’s window shopping most of the time — and I also enjoy reading, baking and chilling with the men in my life. New foods are always hit or miss with my boys, but I've found that involving the ‘smallies’ in the preparation really does make a difference in getting them to try new things!”
@rachel kelly.75685962 made our crispy baked eggs from the March issue. Looks delicious!
On the cover
with prawns, 1 Spaghetti garlic and chilli 78%
Our cover options this month caused quite the debate online, but the gorgeous spaghetti with garlic and chilli prawns emerged victorious.
April
EF140_08-009_Your Say.indd 9
Courgette and
1 x overnight stay for two in The Westin Dublin with dinner in Morelands Grill
competition winners www.easyfood.ie
2 ricotta rigatoni 22%
Maureen O’Mahony
1 x hamper of artisan Burren Smokehouse products Mary Maples
1 x premium goody bag from Butlers Chocolates Anne Doran
Contact us Easy Food Magazine @easyfoodmag easyfoodmag
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29/05/2019 10:12
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FOOD BITES Just a Taste Taste of Dublin, inspired by NEFF, is back for its 14th and most exciting year yet from the 13th-16th June. Returning to the stunning Iveagh Gardens in the heart of Dublin city, over four incredible days visitors can enjoy world class dining from Ireland’s latest, greatest and hottest restaurants, mingle with homegrown chefs, indulge in gourmet produce, test their culinary skills or simply relax and enjoy the lineup of entertainment. This year, Taste is focusing on the best of Irish, highlighting Ireland’s culinary talent and unique Irish ingredients and reflecting on the future of Irish cooking. Offering a playful twist on the serious subject of quality food, Taste will once again be the place to be, with a vast array of restaurants, producers, bars and exhibitors. Tickets now on sale. Book now at www.tasteofdublin.ie and sign up to be the first to hear the latest news and line-up for this year's event. dublin.tastefestivals.com
Is there anything that signals the weekend quite like brunch? We’re always on the lookout for new spots to brunch it up, so we were delighted to see The Address at Dublin 1 has expanded its McGettigan’s Cookhouse & Bar menu to include weekend brunch now. We got ourselves to The Address to sample the new menu, developed by chef Richard Borne. It includes brunch classics with clever twists, like hot-smoked smoked salmon served with smashed avocado on sourdough with (the ubiquitous brunch staple) perfectly poached eggs or spiced sausage cassoulet, served with haricot beans, black pudding and poached eggs on sourdough toast. We couldn’t resist the slow-cooked lamb belly, stuffed with black pudding, crispy pancetta and spinach and served with poached eggs, while the spears of jumbo asparagus with fried duck egg, Olivier's crab, Parmesan and watercress is one of our 12 Easy Food
EF140_12-13_Food_Bites.indd 12
new favourite summer dishes. Topped off with a foamy, rich cappuccino, we were in middaymeal heaven. Of course, it would be a missed opportunity to only sample the coffee: the cocktail list at The Address champions many much-loved brunch bevvies, from the signature French martini and bellini to staples like bloody Marys and mimosas. There was plenty to satisfy sweet cravings, too: caramelised white chocolate crème brulée, carrot cake with a decadent orange blossom icing and blood orange sponge with berry consommé, all baked in-house. The brunch menu at The Address at Dublin 1 is available on Saturday and Sunday from 11am-4pm. 1 Amiens St, Mountjoy, Dublin 1 www.theaddressatdublin1.ie JUNE/JULY 2019
29/05/2019 10:12
news
Brew-tiful Frank and Honest has just launched its Cold Brew range, available in three ready-to-drink flavours: original, mocha and with coconut. The Cold Brew range is made from a single origin Colombian arabica coffee, selected and roasted for its natural chocolate and caramel notes. It is immersed in a bath of cold spring water for 20 hours to slowly extract the smooth coffee flavours. Available in select Supervalu and Centra stores nationwide (RRP €3).
Meaty does it The Guinness x Meatopia beer and food festival is back is back from 5-7th July in the Guinness Open Gate Brewery with three days of never-before-tasted dishes from world-renowned chefs, paired with exciting beers. The mix of international and local chefs and the Guinness brewers will come together and
@frankandhonestcoffee frankandhonest www.frankandhonest.ie create signature dishes and beers specially created for the festival weekend. The Meatopia cutting room stage will be back: festival-goers will be chatting with and learning from the most passionate connoisseurs from the worlds of beer, food, fire and flavour. Tickets start at €59.50. www.meatopia.co.uk/dublin-home
Tarty party We’re relishing this Ballymaloe has launched their own mayonnaise, made in small batches using extra-virgin olive oil, Irish free-range eggs and cracked black pepper. Simple, honest-togoodness mayo we'll definitely be using for our next picnic! Available in Dunnes Stores, SuperValu and Tesco. (RRP €2.49 for 240g jar; €3.89 for 450ml squeezy bottle) www.easyfood.ie
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The Elizabeth Ann Dessert Collection has become one of Team Easy Food’s favourite ranges of baked goods, so we were only delighted when two new tarts were added to the collection! The Pear Belle and Chocolate features fresh pears topped with a rich chocolate ganache and hints of fresh orange, while the Zesty Lemon is the ultimate moist lemon cake with a sweet icing sugar glaze. Founder Ann Fox recalls how customers often confide in her that they pass off her award-winning bakes as their own, and we can see why! Both new tarts are on sale in Wilde&Green, The Delgany Store, Kate's Kitchen Sligo and a select number of SuperValu stores. (RRP €7.99) TheElizabethAnnDessertCollection Easy Food 13
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Cookbook CORNER
Where Cooking Begins By Carla Lalli Music Published by Clarkson Potter €26.25/£22.50 We always love a good beginner-level cookbook, as anything that encourages people to step into the kitchen is a winner in our minds. Where Cooking Begins is a great one, out to show that producing a good meal starts in the shop or market. Not only is it packed with sensible advice about stocking your kitchen, but the no-nonsense guide to basic cooking methods is sure to fill any amateur with confidence. Once you know these fundamentals, the recipes are waiting. Achievable and interesting, we love how fresh produce is at the heart of so many of these: pasta all’amatriciana with confit tomatoes; stir-fried celery with peanuts and bacon; charred leeks with potato chips and chives; pan-roasted salmon with cauli-tartar sauce; pork steaks with snap peas and scallion salsa. Finish with one of the five-ingredient desserts and you’ll never want the cooking to end.
The Anti-Inflammatory Kitchen Cookbook By Leslie Langevin Published by Sterling €26.85/£22.99 Gluten-free eaters or anyone with a dietary sensitivity will welcome this recipe collection focused on low-histamine, anti-inflammatory foods. With a registered dietician as author, here’s plenty of information here on inflammation and how it can worsen the symptoms of a range of conditions from coeliac disease to eczema. The recipes, however, won’t make anyone feel as though they’re on a limited diet. Start the day with maple scones or sweet potato hash with fried eggs; snack on herby popcorn; enjoy garlic flatbreads, white bean and basil dip or a loaded Greek salad for lunch; and for dinner, why not dig into mango salsa salmon, sesame chicken or beef tenderloin with herb butter, served with a side of thyme garlic fries or healthy onion rings? Finish your antiinflammatory menu with cherry berry sorbet or a blueberry peach galette and know that your digestive system is in safe hands.
Genuine Pizza By Michael Schwartz Published by Abrams €25.70/£21.99 We love pizza here in Easy Food. I mean, everyone loves pizza, but we love it in a more intense, obsessive, always-hungry sort of way — and we're very OK with that. From homemade dough through to toppings, this book makes excellent pizza accessible at home without ringing the takeaway, and it’s our new favourite. Including bases, sauces, flavour-boosters and excellent suggestions for topping combinations (hello, short rib pizza with caramelised onions and Gruyère), Genuine Pizza also incorporates ideas for starters, sides, salads, accompanying main courses (roasted chicken with salsa verde and fennel slaw, anyone?), desserts and some delicious drink ideas. The information is clear, the recipes a good mixture of classic and inventive, and if the photos don’t make you hungry, then we strongly recommend you check your pulse.
Greenfeast By Nigel Slater Published by Fourth Estate €25.70/£22 Nigel Slater is a fabulous food writer, so we were pleasantly unsurprised to find that we loved this as much as we have his other books. The first of two installments, Greenfeast showcases 110 simple, season-focused plant-based recipes for spring and summer, most of which can be on the table in half an hour. We’re feeling as inspired by the gorgeous recipes as we are soothed by Slater’s tranquil, evocative writing. This season, we’ll be looking to pile our table with sharing dishes like spiced paneer with aubergines and cashews; courgette fritters with a garlicky chickpea sauce; fennel with onions and fried eggs; gnocchi with tomatoes and radishes; bagels with mustard guacamole and Mozzarella; asparagus puff pastry tarts; roast new potatoes with spinach sauce; simple artichoke tagliatelle; plums with brown sugar and hazelnuts. Every recipe here speaks to a sweet, simple joy in fresh food, and we can’t get enough. Roll on the autumn-winter edition. 14 Easy Food
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products
LET’S GO OUTSIDE Make the most of the summer with some al fresco foodie fun Steak knives www.harveynorman.ie €25/£21.75 12-piece BBQ accessory set www.littlewoodsireland.com €26.99/£23.50
Portable barbecue www.harveynorman.ie €95/£82.70
Stack tumblers in a jug www.debenhams.ie €28/£24.40
Picnic wine glass Flying Tiger Copenhagen stores nationwide €2/£1.75
Bonnie the Bunny ice lolly mould www.rexlondon.com €6.95/£4.95
Keter cool stool www.littlewoodsireland.com €67.99/£59.20
Folding drinks dispenser Flying Tiger Copenhagen stores nationwide €5/£4.35
Debenhams navy four-person picnic backpack set www.debenhams.ie €52/£45.30
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COMPETITIONS
WIN A WEBER BBQ AND ACCESSORIES 500! WORTH OVER €500!
W
eber is delighted to be working with Chef Simon Rimmer as they embark on a mission to encourage people to discover Beer Chicken this summer season. An accomplished barbecue chef, Simon is educating people on how barbecuing the Weber Way will enable them to cook the tastiest chicken. The Weber Way allows you to barbecue a whole chicken easily with the lid down using a Poultry Roaster, keeping the meat moist and tender whilst the skin is perfectly crisp. Packed with flavour, you can get creative using different marinades, rubs and butters. To celebrate Weber’s Beer Chicken campaign, Easy Food have teamed up with Weber to give away the ultimate Weber Beer Chicken Starter Kit, which includes their latest Master-Touch GBS Premium E-5775 Charcoal Barbecue and the must-have Beer Chicken accessories. To be in with a chance to win this prize worth over €500, simply email your contact details and the answer to the question below to competitions@easyfood.ie with WEBER in the subject line: Chef Simon Rimmer is encouraging people to try which innovative BBQ creation? A. Beer Chicken B. Wine Chicken C. Whiskey Chicken Terms and conditions apply. Competition closes July 19th. 16 Easy Food
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competitions
Win €150 to Galway's Gastro Pub of the Year
J
ohn Keogh’s Pub has a lot to celebrate this year! It was named the Gastro Pub of the Year in Galway by the Restaurants Association of Ireland for 2019 and was also named as Pub of the Year by McKenna’s Guide.
Win an Espresso Martini Brunch at Roberta's is one of Dublin’s most unique venues, a beautiful glasshouse restaurant with contemporary cuisine and bespoke cocktails served to you beneath their glass atrium ceiling. June is Espresso Martini month at Roberta’s! They have created a menu of six special Espresso Martinis, plus a special Build Your Own Espresso martini option. Choose your spirit, liquor and sweetener, with endless flavour combinations. Every weekend in June, Roberta's is hosting Wake Me Up Espresso Martini Brunches, a twocourse brunch with an Espresso Martini of your choice plus a Build Your Own Espresso Martini after your meal. They’ll also be hosting Espresso Martini masterclasses, where you can learn the history of the cocktail plus how to create your own delicious Espresso Martinis at home. Perfect for hen parties, special occasions and birthdays! We’re giving away an Espresso Martini brunch for you and three friends at Roberta’s. To enter, email your contact details and the answer to the question below to competitions@easyfood.ie with ROBERTA’S in the subject line:
Open for dinner seven nights a week, John Keogh’s is launching their Weekender Lunch Menu, available every Saturday and Sunday from 1pm. The menu is all about comfort; the John Keogh’s fish pie with seasonally caught fish, creamy mashed potato, house salad and a white wine cream sauce is always a winner, or try the house favourite beer battered fish of the day with chunky tartar sauce, lemon and twice-cooked chips. For the eager carnivores, there is the Gilligan’s 8oz beef burger served in a brioche bun with onion jam, Irish Cheddar and twice-cooked chips, or the dry-aged Black Angus striploin steak sandwich, all easily paired with one of the expertlyselected offerings from the wine list. Located on Dominick Street, this multiple award-winning pub is also celebrating three years in business, growing to become one of Galway’s prime spots for food and drinks, as well as a perfect party venue for birthdays, engagement parties and celebrations. Dinner is served on weeknights from 5pm and lunch from 1pm on weekends. www.johnkeoghs.ie To win a €150 voucher to John Keogh’s, email the answer to the question below and your contact details to competitons@easyfood.ie with GALWAY in the subject line: John Keogh’s Pub is launching which menu? A. The Breakfaster Menu B. The Weekeneder Menu C. The Dinner Menu Terms and conditions apply. Competition closes July 19th.
Where in Dublin is Roberta’s located? A. Docklands B. Temple Bar C. The Italian Quarter Terms and conditions apply. Competition closes July 19th.
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L L I R G ANT E G R E S
All t recipes haen expert tip d you need s for perfec barbecuingt
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O
ver 65 years ago, Weber founder, George Stephen, cut a metal buoy in half, then added a cooking grate and three legs, thus creating the iconic kettle barbecue. Weber have been making barbecues of the highest quality ever since, each one designed with the same passion that inspired George all the way back in 1952: to improve the barbecue experience. As one of the world's leading providers with the most comprehensive range of products and services in the industry, today Weber is internationally synonymous with barbecuing innovation, perfect barbecue products and the ultimate barbecue experience. We asked celebrity chef and Weber ambassador Simon Rimmer for his top tips when it comes to making the most of your barbecue — read for his expert advice!
BARBECUING 101 Weber are driven by a passion to always improve and exceed barbecue expectations. Breaking new ground, they develop innovative solutions and identify new trends so that every barbecue enthusiast can get the best out of every barbecue experience. "The beauty of barbecuing the Weber way is that there is no limit to what you can prepare on your barbecue, giving you the ability to create a memorable experience — both on and around your barbecue," said Rimmer.
KEEP IT CLEAN To prevent crosscontamination, take care not to pick up cooked meat with the same tongs you used to handle the raw.
Weber promotes three key principles that are known as the ‘Weber Way of Barbecuing’ that will ensure you get the very best results every time. Always cook with the lid down; this controls the temperature inside the barbecue and minimises flareups. It also opens a variety of menu options, including roasting whole joints of meat on your barbecue. Always choose the right cooking method for your food; for steaks, burgers, sausages and other foods that take less than 20 minutes to cook, use direct heat, where the food sits directly above
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the coals. For larger cuts, like whole joints of meat, roast them using indirect heat. For this method, separate the coals or heat source to either side and place your meat in the centre above the area of no heat. No matter which method you choose, always use a meat thermometer to check the core temperature of your food.
HOW TO KEEP YOUR BARBECUE CLEAN "The great thing about Weber barbecues is the fact that they do the bulk of the cleaning work themselves — guaranteeing you a hassle-free barbecue experience all summer. Invest in a really good cleaning brush that will do the work for you." says Rimmer. For day-to-day cleaning of gas, charcoal or electric barbecues, focus on the cooking grates. Simply preheat your barbecue on a high heat for around 10-15 minutes before you start cooking. This will burn off any food residue left on the cooking grates from your last barbecue and sterilise the grates. After pre-heating, any remnants can easily be removed from the grates while hot, using the specially designed grill brushes. To keep your barbecue performing at its best, it is recommended you clean the inside of the grill every 3-4 months.
MUST-HAVE TOOLS Rimmer has a few barbecue tools in the belt at all times. "I can’t barbecue without heat-proof gloves and a couple of pairs of tongs handy. Another must-have is a meat thermometer, as it’s the only way to know your food is cooked properly. For added convenience, I tend use the iGrill, as it connects to an app on my phone. And, if you have a charcoal barbecue, then a chimney starter is a must!"
SMOKING MEATS Rimmer says, "smoke woods are a great way to get extra depth of flavour when barbecuing. It doesn’t need to be complicated either; simply add a handful of soaked aromatic chips directly to the coals if you’re using charcoal, or using a metal smoker box on a gas barbecue. As they smoulder, they’ll infuse your food. Elevate your dish with Weber’s Beef or Pork Smoking Blend, a personal favourite of mine!" SMOKY SUCCESS Maintaining 2-3 cups of water in a drip pan when you’re smoking will ensure a low consistent temperature and also add moisture to the food whilst cooking for hours.
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BEER CHICKEN WIT H TARRAGON BUTT ER
1 tbsp rapeseed oil 1 can Guinness Draught 2 garlic cloves, peeled
Serves 6 For the rub: ½ tsp fennel seed 1 tsp dried rosemary 1 tsp dried thyme 1 tsp garlic granules 1 tsp pink peppercorn ½ tsp ground black pepper ½ tsp soft brown sugar ½ tsp sea salt For the tarragon butter: 15g fresh tarragon 50g unsalted butter Zest of ½ a lemon Salt and freshly ground black pepper For the chicken: 2kg whole free-range chicken
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1 First, make the rub for the chicken by finely grinding together all the ingredients in a pestle and mortar. 2 Make the tarragon butter by finely chopping the tarragon, holding back one sprig for later. Add the chopped tarragon and lemon zest to the butter along with the salt and pepper. Mix until the butter is well combined, then roll into a cylinder-shape and refrigerate until firm. 3 Cut two rounds from your roll of butter, then using your fingers, carefully feed the butter between the skin and meat of the raw chicken. Take extra care not to tear the skin. 4 Lightly oil the exterior of the chicken and coat evenly with the rub. 5 Half fill the cup in the centre of the GBS Poultry Roaster with the can of Guinness. Add the garlic and the remaining tarragon. 6 Firmly sit the chicken on the GBS Poultry
Roaster cup, making sure the bird is stable and upright. Cut a wedge from the remaining lemon and plug the neck cavity of the chicken. This will keep the steam inside the chicken and stop it from escaping. 7 If desired, a selection of lightly oiled and seasoned baby root vegetables can be added to the poultry roaster at this point, around the outside of the chicken. 8 Prepare the barbecue for indirect heat, approximately 180˚C. Place the chicken over the area of indirect heat and close the lid. Roast for around one hour and 10 minutes, or until the core temperature of the meat has reached 75ºC. You can check this easily using a Weber Instant-Read or iGrill thermometer. 9 Allow the chicken to rest for 10 minutes before carving.
Per Serving 570kcals, 37.9g fat (11.7g saturated), 6.5g carbs (0.4g sugars), 45.4g protein, 0.7g fibre, 0.421g sodium
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SESAME SALMON SKEWERS Serves 6
500g skinless salmon, cut into small chunks For the marinade: 4 tbsp dark soy sauce 4 tbsp sesame oil 4 tbsp sesame seeds 2 tbsp vinegar 3 garlic cloves, grated 1 thumb-sized piece of ginger, grated 1 red chilli, finely chopped 2 tbsp caster sugar or honey
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1 Combine all of the marinade ingredients thoroughly. Add the salmon chunks and allow to rest for three minutes so that the flavours can infuse. 2 Feed the chunks onto Weber’s Double Pronged Skewers, using about five chunks per skewer. 3 Set up the barbecue for grilling (direct heat). Use a little vegetable oil to grease the cooking grate and place the skewers on to cook for seven minutes per side, turning only once. 4 Boil the remaining marinade in a saucepan for four minutes.
5 Remove the salmon from the grill and allow the skewer to cool. 6 Remove the salmon from the skewers onto a plate and add a little of the hot marinade. Per Serving 308kcals, 19g fat (2.8g saturated), 11.1g carbs (6.6g sugars), 22.8g protein, 1.2g fibre, 0.659g sodium
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MEXICAN BEER CHICKEN Serves 4
1kg whole free-range chicken 1 tbsp rapeseed oil 1 Guinness Open Gate Brewery Pilsner 2 lime wedges 1 split red chilli For the rub: 2 tsp smoked paprika 2 tsp soft brown sugar 2 tsp dried oregano 1 tsp cumin, seeds ground 1 tsp chilli flakes Zest of 1 lime Salt and freshly ground black pepper 1 Make the rub by grinding together all of the ingredients in a pestle and mortar. 2 Lightly oil the exterior of the chicken and evenly coat with the rub. 3 Half fill the GBS Poultry roaster cup with the beer followed by the lime wedges and chilli. 4 Firmly sit the chicken onto the GBS poultry roaster cup, making sure the chicken is stable and upright. Cut a wedge of the remaining lime and plug the neck cavity of the bird. This will help keep all the scented steam in the carcass and stop it for escaping. 5 If desired, a selection of lightly oiled and seasoned mixed peppers can be added to the base of the poultry roaster at this point. 6 Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes. 7 Roast the chicken over an indirect medium heat for approximately one hour 10 mins or until the meat has reached 75°C. It is recommended you probe the meat with an instant read or iGrill Thermometer. 8 Allow the chicken to rest for 10 minutes before carving. Per Serving 563kcals, 22.4g fat (5.4g saturated), 6g carbs (1.6g sugars), 72.9g protein, 0.9g fibre, 0.256g sodium
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Cooking your potatoes underneath your meat helps to cook them more quickly. In addition, they absorb the meat juices, boosting their flavour profile.
LAMB WIT H DIJON MUSTARD AND HASSELBACK POTATOES Serves 8 1 x 2.5kg leg of lamb Salt and black pepper For the marinade: 4 thyme sprigs 100g Dijon mustard 150ml vegetable oil 4 garlic cloves, crushed For the potatoes: 18 medium potatoes 3 sprigs rosemary, chopped 2 garlic cloves, crushed
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50ml rapeseed oil 1 tbsp paprika 1 Place the leg of lamb on the Grill Rack. Season the lamb well with salt and pepper. 2 For the marinade, rinse and chop the thyme. Mix together with the garlic, Dijon mustard and oil. 3 Wash the potatoes and make deep cuts into the flesh, without cutting completely through. The cuts should be just three quarters into the potatoes. 4 Mix together the rosemary, garlic, rapeseed oil, paprika and some salt and pepper. Turn the potatoes in the mix. 5 Prepare the barbecue for indirect heat, approximately 220째C. If using a 57cm charcoal barbecue, you will need half a Chimney Starter of lit Weber briquettes.
6 Place the Grill Rack with the leg of lamb on the indirect heat (above the potatoes), set your iGrill at 63째C and insert the probe into the meat. 7 Cook the lamb for approximately 90 minutes until it reaches 63째C. 8 After 30 minutes of cooking, place the hasselback potatoes underneath your cooking grate in your indirect zone. 9 Brush the meat with the Dijon marinade and continue to do this regularly. 10 Remove the potatoes and the meat when it has a core temperature of 63째C. Allow the leg of lamb to rest uncovered for at least 20 minutes before serving. Per Serving 847kcals, 30.7 g fat (8.2g saturated), 79.2g carbs (5.6g sugars), 61.2g protein, 11.9g fibre, 0.371g sodium
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GLAZED GRILLED PRAWNS Serves 2
12 extra-large tiger prawns Olive oil For the garlic and paprika mop: 125g butter 200ml cider vinegar 1 tsp smoked paprika ½ tsp mustard powder ½ tsp ground cumin ½ tsp ground coriander ½ tsp black pepper 1 tsp salt 4 garlic cloves, finely chopped
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1 To prepare the prawns, remove the tail shells, being careful to leave the heads and tail tips on for presentation. 2 Devein each prawn by using a small paring knife to score the prawn about ½cm down the length of its tail and carefully remove the black vein. 3 Using a pestle and mortar, grind together all of the dry ingredients into a fine rub. Place all of the ingredients, including the rub, into a Weber drip tray. 4 Bring your mop to a simmer over a high direct heat for 10 minutes and then your sauce is ready. (Always baste the food you are cooking with a warm mop.)
5 Preheat your grill to 250˚C for direct heat and place the prawns on to your grill. 6 Throughout the cooking process, brush your prawns with your warm garlic mop every two minutes, rotating the prawn each time until the mop has been used. 7 Cook the prawns for eight minutes until cooked through. Per Serving 391kcals, 29.1g fat (16.6g saturated), 2.2g carbs (0.3g sugars), 27.7g protein, 0.4g fibre, 0.765g sodium
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GARLIC CRUST ED RIB-EYE ST EAKS WIT H GRILLED BROCCOLI Serves 4 4 x 300g, 2½cm-thick rib-eye steaks, trimmed of excess fat For the marinade: 4 large garlic cloves, crushed ½ tsp salt 2 tsp fresh parsley, finely chopped 5 tsp extra-virgin olive oil 2 tsp balsamic vinegar 1 tsp freshly ground black pepper 250g tenderstem broccoli Extra-virgin olive oil
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1 In a small bowl, combine the crushed garlic and salt to make a paste. Add the remaining marinade ingredients. 2 Rub evenly over both sides of each steak. Allow to stand at room temperature for 30 minutes before barbecuing. 3 Meanwhile, submerge the broccoli in a large bowl of cold water for 20-30 minutes. This will help them steam on the barbecue. 4 Prepare your barbecue for grilling (direct heat) using the Weber Gourmet BBQ System Sear Grate, arranging the coals in the centre of the barbecue, directly below the sear section of the grate. 5 Drain the broccoli, drizzle lightly with oil and season with salt and pepper. 6 Place the steaks over the heat and close the lid. For a medium-rare steak, cook for
6-8 minutes, turning once (adjust the time according to how you like your steaks cooked). Remove from the barbecue and allow to rest. 7 Using tongs, shake any excess oil from the broccoli. Place over the heat, with the lid closed as much as possible, until lightly charred, 3-4 minutes, turning occasionally. Move the broccoli over the indirect heat for 2-3 minutes. Serve warm with the steaks.
Per Serving 599kcals, 32.5g fat (13.2g saturated), 11.1g carbs (1.2g sugars), 67.8g protein, 2g fibre, 0.481g sodium
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EQUIPMENT NEEDED: ü Water smoker ü Spray bottle with water ü 6-8 large handfuls of mesquite, oak or apple wood chunks ü iGrill thermometer ü Heavy-duty aluminium foil ü Dry, insulated coolbox
BEGINNER BEEF BRISKET Serves 10
1 x 4.5-5.5kg whole, untrimmed beef brisket, including both the flat and point sections 70g cooking salt 25g freshly ground black pepper 475ml barbecue sauce To serve: Hamburger buns, split 1 Using a very sharp knife, trim the fat on the fatty side of the brisket to about 5mm thick, but no less. On the meatier side, remove the web-like membrane so that the coarsely grained meat underneath is visible. Make sure to remove any hard clumps of fat on either side of the brisket. 2 Mix the salt and pepper, and then rub the brisket evenly on both sides with the
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seasoning. Put the brisket in the fridge until you’re ready to cook. 3 Prepare the barbecue for indirect cooking at very low heat (110°C). 4 Spray the brisket on both sides with water to make the surface wet. Add half of the wood chunks to the barbecue. When smoke appears, place the brisket, fat side down, on the top cooking grate and close the lid. Cook over indirect, very low heat until it has a nice dark crust on the surface, i.e. for about four hours. After the first hour, add the remaining wood chunks to the barbecue. The surface colour of the meat indicates that you have created a good ‘bark’, and that the brisket will no longer absorb much smoke, so it is time to wrap it up. While colour is the primary indication, you should also check the internal temperature of the meat at this point. It should be somewhere between 65˚C-70˚C in the thickest part of the meat. 5 Remove the brisket from the barbecue, and spray it on both sides with water. Then wrap the brisket in damp baking paper before tightly wrapping it in heavy-duty tin foil. 6 Place the wrapped brisket, fat side down, on the top grate of the barbecue and continue cooking over indirect, very low heat, with the lid closed, until the meat is so tender that
when you press it with your fingers through the foil, it feels like a giant marshmallow and the internal temperature is 90-95°C. This will take for 2-4 hours or more (tenderness is a more important indicator of doneness than temperature). The amount of time required will depend on the particular breed of cattle and other characteristics of the meat. 7 Transfer the brisket, still wrapped in foil, to a dry, insulated coolbox. Close the lid and let the meat rest for 2-4 hours. 8 Unwrap the brisket and place it on a cutting board, being careful to keep the precious meat juices in the foil. 9 Warm the barbecue sauce over a medium heat on the stove for about five minutes. Cut the brisket across the grain into thin slices, and serve with as much or as little sauce as you like. If desired, add the meat juices to the sauce. If the meat from the flat is a little dry, coarsely chop it and mix with as much sauce as you like. Serve warm on burger buns.
Per Serving 835kcals, 47.2g fat (18.5g saturated), 22.8g carbs (8.8g sugars), 74.5g protein, 1g fibre, 1.322g sodium
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-38
IN THIS SECTION
A TASTE OF SUMMER, p30
Make use of in-season courgettes in these tasty recipes
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NEW WAYS WITH EASY SUMMER MEALS, p36 Easy breakfast, lunch and dinner ideas for the warmer months
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f o e t s a t A r e m sum courgettes n o s a e -s in f o e Make us cipes in these tasty re
In season : June to October Courgettes love… • Tomato • Oregano • Eggs • Ham and bacon • Aubergine • Peppers • Shellfish • Lemon • Garlic • Onion • Cheese • Chilli • Basil • Ginger
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what’s in season? courgettes
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Annette Manning says
“I made this yummy quiche last weekend for the four of us. I loved how I could get everything in my local supermarket, and that I had leftovers for lunch the following day. The quiche was straightforward and very easy to prep. My younger boy’s job was to put the rice on the paper, and he clapped when he completed it. The older one loved doing the mixing. There was an incredible smell when it was in the oven. Both of the boys ate this happily, although I’d have preferred if they’d eaten more. I’d leave out the courgette slices next time, simply because it was the only negative they saw in the dish; the grated courgette is a clever way to hide veg. My hubby couldn’t get over their eating the sun-dried tomatoes. He bet me beforehand that there wasn’t a chance, so I’m also up €50 – win, win! I’d give this dish an eight out of 10.”
Courgette, sun-dried tomato, Cheddar and onion quiche Serves 4
Plain flour, for dusting 1 x 320g sheet of shortcrust pastry 2 medium courgettes Salt and black pepper 1 tbsp olive oil Knob of butter 1 large onion, finely chopped 2 tsp fresh thyme leaves 4 garlic cloves, crushed 1 red chilli, deseeded and finely chopped 12 sun-dried tomatoes, drained and roughly chopped 150ml double cream 1 large egg, plus 2 yolks 130g extra mature Cheddar, grated
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1 Roll out the pastry on a lightly floured work surface and use to line a 20cm loosebottomed tart tin. Prick the base all over with a fork and place in the freezer for 10 minutes. 2 Preheat the oven to 220°C/200°C fan/gas mark 7. Line the pastry case with baking paper and add a layer of baking beans or rice. Bake for 12 minutes. 3 Thinly slice half of one courgette and set aside. Grate the remaining courgettes into a sieve and sprinkle with a little salt. Place over a bowl and set aside for 5-10 minutes. 4 Remove the paper and baking beans and reduce the oven temperature to 180°C/160°C fan/gas mark 4. Return the pastry case to the oven for another five minutes. 5 Heat the olive oil and butter together in a large pan over a medium-low heat. Add the onion and cook for 6-8 minutes until softened.
6 Turn the heat to medium-high and add the grated courgette and thyme. Cook for 2-3 minutes until golden. Add the garlic and chilli and cook for two minutes. Stir in the sundried tomatoes and set aside to cool slightly. 7 In a large jug, whisk together the cream, egg, egg yolks, two-thirds of the grated Cheddar and some black pepper. 8 Evenly spread the vegetable mixture over the base of the tart. Pour over the cream mixture and top with the remaining Cheddar and the reserved courgette slices. 9 Bake in the oven for 25 minutes until golden and just set. Serve with a green salad.
Per Serving 705kcals, 49.9g fat (13.8g saturated), 49.4g carbs (5.9g sugars), 18.4g protein, 3.8g fibre, 0.431g sodium
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JUNE/JULY 2019
29/05/2019 11:02
what’s in season? courgettes
Courgette, cannellini bean and smoked mackerel salad Serves 4-6
For the dressing: 2 tsp prepared horseradish 1 garlic clove, crushed 1 shallot, finely chopped 1 tsp honey 2 tbsp white wine vinegar 4 tbsp extra-virgin olive oil Salt and black pepper For the salad: 3 courgettes, peeled into ribbons using a vegetable peeler 4 smoked mackerel fillets, skins removed, roughly flaked 2 x 400g tin of cannellini beans, drained and rinsed 2 red chillies, finely chopped
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Zest of 1 lemon Small handful fresh parsley, roughly chopped 1 Whisk together all of the dressing ingredients in a measuring jug, or place in a jar, close tightly and shake to combine well. 2 In a large serving bowl, combine the courgettes, mackerel, beans, chillies, lemon zest and parsley. Drizzle over half of the dressing and toss gently to combine. Serve with the remaining dressing on the side.
Per Serving 425kcals, 30.3g fat (4.2g saturated), 18.2g carbs (2.9g sugars), 20.4g protein, 6.1g fibre, 0.118g sodium
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Easy Food 33
29/05/2019 11:02
A bit on the side… COURGETTE PICKLES Makes 3 small jars Use a mandolin or sharp knife to thinly slice 500g courgettes and 1 small onion. Place in a large bowl, sprinkle with 2 tbsp fine salt and add iced water to cover. Stir to dissolve the salt and set aside for at one hour. In a saucepan, combine 500ml apple cider vinegar, 100g caster sugar, 1 tsp turmeric, 2 tsp mustard powder, 2 tsp mustard seeds and 3-4 whole black peppercorns. Stir to dissolve the sugar, then simmer over a medium heat for a few minutes. Set aside to cool to room temperature. Drain the courgettes and onion and pat well dry with kitchen paper. Divide amongst three sterilised jars and pour in the brine, making sure all of the vegetables are covered. Close the jars tightly and place in the fridge for two days before enjoying. COURGETTE FRITTERS Serves 4 Grate 300g courgettes, place in a colander and squeeze out as much moisture as possible with some kitchen paper. Place the courgette in a bowl and add 2 beaten eggs, 60g plain flour, 30g grated Parmesan (or vegetarian alternative), 80g grated Cheddar and Mozzarella mix, ½ tsp dried oregano and some salt and pepper. Beat to combine. Heat 2 tbsp vegetable oil in a large pan over a medium-high heat. Add one heaped tablespoon of the batter and cook for 2-3 minutes per side until golden brown. Keep warm while you cook the remaining fritters. Serve with sour cream, chives and either smoked salmon, ham or crispy bacon.
Top tip wash in ise jars, . To steril nd rinse a water y p a o y s a hot ing tr n a bak Place o an oven in e c n pla and the ˚C fan/ 0˚C/100 are set to 12 til they rk ½ un . gas ma y r tely d comple
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JUNE/JULY 2019
29/05/2019 11:02
Join us for an exclusive Easy Food night!
If you’re a lover of good food (and, seeing as you’re currently reading this magazine, we’re going to assume this is the case), good drinks and good conversation, you won’t want to miss this exclusive evening hosted by Easy Food and Urban Brewing on Tuesday, 25th June in Dublin’s Docklands. Guests will enjoy the full food-andbeer experience on the night in Stack a Restaurant, located in the vaults of Urban Brewing. Kick off the evening with a guided tour of the on-site brewery, learning how
www.easyfood.ie
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Urban Brewery crafts their beers to match perfectly with seasonal menu offerings. Let your tastebuds experience it themselves when you sit down to a three-course tasting menu from Stack a Restaurant, where each course is expertly paired with an Urban Brewery beer. The menu focuses on the versatility of beer, showcasing how its pairing with food can elevate a dish, while the food simultaneously brings out the flavours, aromas and textures of beer. Head chef Dan Keane will talk guests through each course, offering expert insights that will
make this an intimate food event not to be missed! This one-night-only event is available exclusively through Easy Food; tickets must be purchased ahead of time; see www.easyfood.ie for details. Urban Brewing & Stack a Restaurant Vault C, CHQ Building Custom House Quay, Dublin www.urbanbrewing.ie
Easy Food 35
29/05/2019 16:21
NEW WAYS WITH EASY SUMMER MEALS
Raspberry cheesecake bagels Serves 2 Split 2 wholemeal bagels and toast to your liking. In a bowl, roughly mash 200g fresh raspberries. Spread the toasted bagel halves generously with Mascarpone and divide the mashed raspberries over the top. Grate over a little dark chocolate, if desired, then and enjoy immediately.
SUMMER
BREAKFASTS
Summer vegetable hash with eggs
Greek yoghurt breakfast pops Makes 8 In a bowl, combine 300g Greek yoghurt, 120ml milk and 1 tsp honey. Divide the mixture amongst eight popsicle moulds. Wash 200g blueberries and pat dry with kitchen paper, then divide amongst the moulds. Place 2 tsp honey in a small bowl and warm in the microwave for 10 seconds to loosen. Stir together with 50g granola and use this mixture to fill the popsicle moulds. Place a wooden ice cream stick into each mould and place into the freezer for at least four hours before consuming. To remove the popsicles easily, run the moulds under a little hot water until they come loose.
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Serves 2-4 Heat 2 tbsp olive oil in a large pan over a medium-high heat. Cut 2 medium potatoes into ½cm cubes. Add to the pan, season with salt, pepper and 1 tsp smoked paprika and cook for 3-4 minutes. Add 1 chopped onion and cook for another 4-5 minutes until the potatoes are just slightly tender. Stir in 2 grated courgettes and cook for 5-6 minutes longer. Stir in 2 chopped roasted red peppers, 5 quartered cherry tomatoes and some salt and pepper. Scatter over 60g grated Cheddar or Mozzarella. Use the back of a spoon to make four wells in the potato mixture. Carefully break 4 eggs into the wells and reduce the heat to medium. Cover with a lid and cook for 4-5 minutes or until the eggs are cooked to your liking.
JUNE/JULY 2019
29/05/2019 11:35
larder luck easy summer meals
NEW WAYS WITH EASY SUMMER MEALS Peach, prosciutto and Mozzarella salad Serves 2 Place 40g pine nuts in a dry pan over a medium-low heat and toast for 3-4 minutes until lightly golden, shaking the pan regularly and watching carefully to ensure they don’t burn. Set aside and allow to cool. On two plates, arrange 2 pitted and quartered ripe peaches, 4 torn slices of prosciutto, 1 torn 125g ball of fresh Mozzarella and 2 large handfuls of rocket. In a jar, combine 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice and ½ tbsp honey. Close tightly and shake well to combine. To serve, drizzle the dressing over the salad and scatter over the toasted pine nuts.
Rainbow vegan salad roll Serves 1 Split open 1 demi baguette. Spread one side generously with hummus and the other with sun-dried tomato pesto. Layer with 2 sliced roasted red peppers (from a jar), 1 small, sliced cooked beetroot, 2 sliced radishes, 1 grated carrot and some salt and black pepper. Top with a handful of mixed leaves. Close over the baguette and enjoy immediately.
Smoky summer veg quesadilla Serves 1 Heat ½ tbsp olive oil in a large pan over a medium heat. Add 2 tbsp sweetcorn and 2 tbsp chopped red onion and cook for 4-5 minutes until softened. Transfer to a small bowl and set aside. Place 1 tortilla in the pan and cover with 30g grated smoked cheese. Place 1 sliced tomato on one side of the tortilla, season with salt and pepper and scatter over the corn and onion mixture. Cover with a lid for one minute until cheese is melted. Remove the lid and use a spatula to flip the cheese-only half of the tortilla over the other half. Press down gently on top. Allow to cook for another minute, then transfer to a plate and cut into wedges.
www.easyfood.ie
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SUMMER
LUNCHES
Easy Food 37
29/05/2019 11:35
NEW WAYS WITH EASY SUMMER MEALS Mediterranean salmon salad Serves 4 Preheat the oven to 200˚C/180˚C fan/gas mark 6. In a jug, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp chopped fresh parsley, 2 crushed garlic cloves, 1 tsp dried oregano and some salt and black pepper to taste. Pour out half of the marinade into a baking dish. Set aside the remaining mixture for use as a dressing. Add 4 salmon fillets to the baking dish and turn to coat. Bake for 10-15 minutes until opaque and cooked to your liking. Meanwhile, in a large salad bowl, combine 1 chopped Cos lettuce, 1 chopped cucumber, 3 chopped tomatoes, 1 sliced red onion, 1 pitted and chopped avocado, 10 pitted and sliced Kalamata olives and 50g crumbled Feta. Drizzle with the reserved dressing and toss gently to coat. Serve the salad with the salmon and some crusty bread, if desired.
SUMMER
DINNERS
Thai turkey lettuce cups Serves 2 Heat 1 tbsp vegetable oil in a large pan over a medium-high heat and cook 2 deseeded and chopped red peppers, 1 chopped green chilli and 2 chopped shallots for 3-4 minutes. Add 3 crushed garlic cloves and cook for 30 seconds. Add 450g turkey mince and 2 tbsp fish sauce. Cook for 5-6 minutes until completely browned through and no pink parts remain, breaking up any lumps with a wooden spoon. Stir in the juice of 1½ limes, a pinch of brown sugar and a handful each of chopped fresh coriander and mint. Stir to combine well, then serve in lettuce cups drizzled with sriracha, if desired.
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Summer veg pasta pesto Serves 4 Bring a large pan of salted water to a boil and cook 320g spaghetti according to package instructions. Heat 1 tbsp olive oil in a large pan over a medium-high heat. Add 1 chopped courgette, 1 deseeded and chopped green pepper, 4 chopped spring onions and 1 drained 198g tin of sweetcorn. Season well and cook for 4-5 minutes until a little charred. In a jug, whisk together 120g fresh basil pesto and the zest and juice of ½ a lemon. Season with salt and pepper and add to the pan with the vegetables. Drain the spaghetti, reserving a little of the cooking water. Add the spaghetti to the pan and stir to combine, adding a splash of the cooking water to bring everything together. Divide amongst four bowls, scatter with some grated Parmesan (or vegetarian alternative) and serve immediately.
JUNE/JULY 2019
29/05/2019 11:36
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
40-50
IN THIS SECTION
CREAMY DOES IT, p40
Dip into summer vibes with these dreamy dairy treats
www.easyfood.ie
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SIMPLY SALADS, p44
Enjoy the best in season with these fresh salad ideas
Easy Food 39
29/05/2019 11:59
ese h t ith w s vibe reats r e t mm dairy u s into reamy p i D d
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JUNE/JULY 2019
29/05/2019 11:34
larder luck summer treats
Brown bread ice cream Makes 600ml
75g brown bread, crumbled into small pieces 75g demerara sugar 2 eggs, separated 1 tbsp honey 450ml Avonmore Double Cream, lightly whipped 1 Preheat the oven to 190ËšC/170ËšC fan/ gas mark 5. Mix the breadcrumbs and the sugar together and spread them out on a baking tray. Bake in the oven until the sugar has melted and the breadcrumbs have caramelised. Allow to cool completely. 2 Beat the egg yolks and honey in a large bowl. In a separate bowl, whisk the egg whites until they are firm but not dry. Fold the whipped cream into the egg whites, then carefully fold this mixture into the egg yolks and honey. Stir in the caramelised breadcrumbs. Freeze the mixture until firm; this takes a few hours. 3 Allow to thaw slightly (about 10 minutes) before scooping to serve. Per Serving 366kcals, 29.8g fat (18g saturated), 22.8g carbs, 15.5g sugars, 4.1g protein, 0.6g fibre, 0.132g sodium
Protein-boost pancakes Makes 4
100g oats 225g Avonmore Cottage Cheese 4 eggs 1 tsp cinnamon 50g Avomore Irish Butter To serve: Avonmore Summer Whipped Cream Mixed berries 1 In the bowl of a food processor, whizz together the oats, cottage cheese, eggs and cinnamon. www.easyfood.ie
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2 Heat a knob of butter in a non-stick pan over a medium heat. Ladle in a quarter of the pancake batter and cook for 4-5 minutes on each side until golden. 3 Transfer the pancake to a plate to keep warm and repeat with the remaining batter to make four pancakes in total. 4 Serve the warm pancakes with Summer Whipped Cream and mixed fresh berries.
Per Serving 294kcals, 17.1g fat (8.7g saturated), 19.6g carbs, 0.8g sugars, 15.8g protein, 2.8g fibre, 0.338g sodium
Easy Food 41
29/05/2019 2:07 p.m.
Vanilla panna cotta Makes 4
3 gelatine leaves 250ml Avonmore Fresh Milk 250ml Avonmore Double Cream 1 vanilla pod, split lengthways, seeds scraped out 25g sugar To serve: Dark chocolate, grated Fresh berries 1 Soak the gelatine leaves in a little cold water until soft. 2 Place the milk, cream, vanilla pod and
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seeds and sugar into a pan and bring to a gentle simmer, stirring constantly. Remove the vanilla pod and discard. 3 Squeeze the excess water out of the gelatine leaves, then add to the pan. Immediately remove the pan from the heat. Stir until the gelatine has dissolved. 4 Divide the mixture between four ramekins and leave to cool. Place into the fridge for 2-3 hours until set. 5 To serve, turn each panna cotta out onto a serving plate. Grate over a little dark chocolate and garnish with fresh berries.
Per Serving 274kcals, 24.8g fat (15.4g saturated), 11.2g carbs, 9.2g sugars, 3.4g protein, 0g fibre, 0.054g sodium
JUNE/JULY JUNE 2019
29/05/2019 11:34
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29/05/2019 14:31
Simply salads Enjoy these best-in-season salad ideas
Brought to you by
Flip to p.130 For a step-by-stdep on how to buil the perfect balanced salad!
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Bord Bia is committed to supporting the best of local, seasonal produce, and what better than fresh salad vegetables over the summer! From sweet, juicy tomatoes to crunchy cucumbers and sharp scallions, we have everything we need to make healthy, delicious meals right on this island. Bord Bia
is the champion for world-class Irish food and drink, and showcased these salads at Bloom in the Park 2019, where visitors can engage with local producers and pick up tips on how to cook and use the best tasting fresh produce available throughout the seasons. For more information, visit the Bord Bia website at www.bordbia.ie/salads
JUNE/JULY 2019
29/05/2019 12:26
larder luck salads
Get to know your salad greens
Pak choi and red cabbage slaw
Butterhead
Serves 8
Appearance Flavour Uses
For the dressing: 4 tbsp cold-pressed rapeseed or olive oil 1 tbsp toasted sesame oil Juice of 1 lime 2 tsp honey 1 garlic clove, crushed 1 x 2cm piece of fresh ginger, grated Salt and black pepper
Round with soft, loose leaves Mild Salads and sandwiches
Cos (also known as Romaine) Appearance Flavour Uses
Tall with thick, crunchy pale leaves Mild and fresh A must-have for Caesar salads!
Iceberg Appearance Flavour Uses
For the salad: 2 heads pak choi, very thinly sliced ½ a small head red cabbage, shredded ½ white cabbage, shredded 3 carrots, shredded 3 scallions, thinly sliced
Large, dense head of pale leaves Crisp, crunchy and very mild Adds a crunch to salads and sandwiches
Little Gem Appearance
A cross between Cos and a small Butterhead — dense hearts of leafy greens Sweet, mild flavour Sturdy texture adds crunch to sandwiches or salads, and also holds up well to cooking
Flavour Uses
Rocket Appearance
1 In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste. 2 In a large serving bowl, combine all of the ingredients for the salad. Toss to combine. 3 Drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side.
Slender, deep green with lobed leaves — the darker the green, the stronger the flavour! Distinctly peppery and aromatic with a slightly bitter flavour Add to salads, sandwiches, pestos and sauces for a great peppery bite
Flavour Uses
Red Oak Leaf Appearance Flavour Uses
Curly, frilly, soft red leaves Mild flavour Salads or sandwiches — be careful as it will wilt quickly after cutting
Spinach Per Serving 153kcals, 9.3g fat (0.9g saturated), 14.9g carbs (8.1g sugars), 4.7g protein, 5.2g fibre, 0.189g sodium
Appearance
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Rounded, vibrant green leaves and stems. Baby spinach leaves are spade-like and smooth; mature leaves are wrinkled Delicate, earthy, sweet flavour with a slight bitterness Works perfectly when eaten raw, or wilts down into velvety ribbons when cooked
Flavour Uses
Baby Greens Appearance Flavour Uses
Miniature, tender leaves of mixed greens like spinach, kale or rocket Milder than their fully mature counterparts Ideal for salads to add a range of textures and flavours
When are salads in season? Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Celery Courgettes Cucumbers Lettuce (Iceberg) Lettuce (Lollo Rosso) Lettuce (Red Oakleaf) Lettuce (Round) Peppers Radish Scallions Tomatoes Dates are approximate and may vary by a few weeks.
In season
Coming in / going out of season
Seasonal calendar courtesy of Bord Bia’s www.bestinseason.ie
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Easy Food 45
29/05/2019 12:26
potato salad with poached salmon Serves 4
For the potato salad: 800g new season or baby/salad potatoes, halved or larger ones quartered 4 tbsp low-fat mayonnaise 2 tbsp plain yoghurt 1 tbsp wholegrain mustard Small handful of chives, snipped 3 scallions, very finely chopped Salt and black pepper For the salmon: 4 salmon darnes 200ml water Juice of ½ a lemon ½ an onion, thinly sliced Handful of fresh dill 3-4 whole black peppercorns To serve: Watercress, lamb’s lettuce or a mixture Lemon wedges 1 Place the potatoes in a large pan, add a pinch of salt and cover with 2-3cm of cold water. Bring to the boil over a high heat and cook for 8-10 minutes until tender when pierced with a fork. Drain in a colander and set aside to cool a little. 2 In a large bowl, combine the mayonnaise with the mustard, chives and scallions. Season with salt and black pepper. 3 When the potatoes are still a little warm, toss them with the mayonnaise mixture. 4 Season the salmon fillets with a little salt. Place the water, onion and herbs in a large pan over a medium heat and bring to a gentle simmer. 5 Place the salmon fillets into the pan, skinside down. Cover and cook for 6-8 minutes, or until done to your liking. 6 Serve the potato salad with the salmon, generous handfuls of watercress, spinach or lamb’s lettuce and lemon wedges on the side.
Per Serving 479kcals, 21.1g fat (3.1g saturated), 28.4g carbs (0.5g sugars), 42.8g protein, 5.9g fibre, 0.286g sodium
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46 Easy Food
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JUNE/JULY 2019
29/05/2019 12:27
larder luck salads
Fresh and easy leafy green salad Serves 8
3 tbsp cold-pressed rapeseed or olive oil 1 tbsp apple cider vinegar Salt and black pepper 2 medium cucumbers, roughly chopped 4 ripe tomatoes, roughly chopped 1 large head of Cos lettuce, roughly chopped Handful of fresh dill, chopped 4 scallions, sliced 1 In a small bowl, whisk together the oil and vinegar until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste. 2 In a large bowl, combine the cucumbers, tomatoes, lettuce, dill and scallions. 3 Drizzle about half of the dressing over the salad and toss to coat the leaves. 4 Serve immediately, with the remaining dressing in a jug on the side. Per Serving 92kcals, 5.7g fat (0.4g saturated), 9g carbs (4g sugars), 2.4g protein, 1.5g fibre, 0.33g sodium
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Classic coleslaw Serves 10
6 carrots, grated 1 head of white cabbage, shredded Salt and black pepper Pinch of sugar 3 tbsp apple cider vinegar 150g mayonnaise 50g plain natural yoghurt 1 tsp smoked paprika 1 tbsp Dijon mustard Handful of fresh parsley, chopped 1 Place the carrot and cabbage together in a large bowl. Season with salt and pepper, then add the sugar and vinegar and toss everything together. Set aside for 30 minutes. 2 In a small bowl, combine the mayonnaise, yoghurt, paprika and mustard. 3 Add the mayonnaise mixture to the shredded vegetables. Add the fresh parsley and stir to combine and coat well, serve up with a sprinkle of smoked paprika and fresh parsley on top. Per Serving 102kcals, 5.2g fat (0.8g saturated), 13.2g carbs (5.8g sugars), 2g protein, 3.3g fibre, 0.182g sodium
www.easyfood.ie
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Easy Food 47
29/05/2019 12:27
Carrot and roasted pumpkin seed salad Serves 4
For the dressing: 1 tbsp cold-pressed rapeseed or olive oil 1 tbsp apple cider vinegar 1 tsp honey ½ tsp Dijon mustard Salt and black pepper For the salad: 4 medium carrots, grated 2 tbsp raisins 4 tbsp pumpkin seeds, roasted 8 radishes, thinly sliced 3 tbsp mixed fresh herbs (parsley, dill and mint), chopped 200g rocket
Mexican chopped salad Serves 4
For the dressing: 80ml cold-pressed rapeseed or olive oil Juice of 2 limes 1 green chilli, deseeded and very finely chopped ½ tsp smoked paprika Salt and black pepper For the salad: 2 heads Cos lettuce, roughly chopped 200g cherry tomatoes, halved 1 avocado, chopped 1 green pepper, deseeded and chopped ½ a cucumber, sliced 5 scallions, chopped 1 x 198g tin of sweetcorn, rinsed and drained 1 x 400g tin of mixed beans, rinsed and drained Bunch of fresh coriander, chopped
1 Whisk all the ingredients for the dressing in a small bowl until combined. Alternatively, combine in a small jar with a tight-fitting lid and shake to emulsify. 2 Toss the carrots, raisins, pumpkin seeds, radishes and herbs together and top with enough of the dressing to coat. Place the rocket into a serving bowl and add dressed carrot salad on top, then serve with more pumpkin seeds or parsley if desired. Per Serving 140kcals, 7.9g fat (1g saturated), 15g carbs (8.5g sugars), 4.2g protein, 3.1g fibre, 0.109g sodium
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1 In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste. 2 In a large serving bowl, combine all of the ingredients for the salad. Toss to combine. 3 Drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side. Per Serving 504kcals, 31.2g fat (3.6g saturated), 45.6g carbs (7.8g sugars), 11.7g protein, 12.6g fibre, 0.074g sodium
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JUNE 2019
29/05/2019 12:27
larder luck salads
Strawberry spinach salad with balsamic poppyseed dressing Serves 4
For the croutons: 120g leftover bread or crusts, cut into 1cm cubes 2 tbsp cold-pressed rapeseed or olive oil 2 tsp dried basil Salt and black pepper For the dressing: 4 tbsp balsamic vinegar 3 tbsp cold-pressed rapeseed or olive oil 1½ tbsp poppy seeds 1½ tbsp honey ½ tsp Dijon mustard Salt and black pepper
For the salad: 4 scallions, thinly sliced 300g fresh spinach 400g strawberries, washed, de-stemmed and quartered 100g goat’s cheese, crumbled (optional — see tip below) 1 For the croutons, preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a large baking tray with parchment paper. 2 In a large bowl, drizzle the oil over the pieces of bread, then evenly sprinkle with the basil and some salt and pepper. Toss gently until well combined, then spread the bread out in a single layer on the prepared baking tray. Bake for around 15 minutes until golden, turning once halfway through cooking in order
to brown all sides of the croutons. Check them often to be sure that they do not burn. Allow to cool. 4 In a small bowl, whisk together all of the dressing ingredients until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste. 5 Place the spinach in a large serving bowl. Add the strawberries and scallions. Drizzle about half of the dressing over the salad and toss to coat the leaves. 6 Top with the croutons and cheese, if desired. Serve immediately, with the remaining dressing in a jug on the side.
Per Serving 563kcals, 33.5g fat (8.8g saturated), 54.1g carbs (32.9g sugars), 15.3g protein, 6.1g fibre, 0.404g sodium
top Tip
This salad works equally as well with Buffalo Mozzarella, Feta or Blue cheese.
Brought to you by
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Easy Food 49
29/05/2019 2:13 p.m.
top Tip
This salad works beautifully with Buffalo Mozzarella, torn into pieces.
Brought to you by
Broccoli, Feta and tomato salad Serves 4
For the dressing: 100ml cold-pressed rapeseed or olive oil 3 tbsp red wine vinegar 2 garlic cloves, crushed 2 tsp Dijon mustard 1 tsp dried oregano Salt and black pepper For the salad: 100g hazelnuts, walnuts or pine nuts, roughly chopped 400g broccoli, chopped into florets
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110g Feta cheese, chopped 225g cherry tomatoes, halved 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. 2 Place the hazelnuts in a single layer on a large baking tray and toast for 10 minutes or until light brown. Transfer into a clean tea towel and rub to remove the skins. Set aside and allow to cool. 3 In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a
tight-fitting lid). Season to taste. 4 In a bowl, combine the nuts with the broccoli and cherry tomatoes. Add the Feta, drizzle over about of the dressing and toss to combine. 5 Serve immediately, with the remaining dressing in a jug on the side. Per Serving 502kcals, 44.5g fat (6.7g saturated), 13.4g carbs (4.7g sugars), 13.5g protein, 5.3g fibre, 0.411g sodium
JUNE/JULY 2019
29/05/2019 12:27
what's for dinner? FEEDING YOUR FAMILY, MADE EASY!
52-69
IN THIS SECTION
WEEKLY MENU PLANNER, p52
Keep it simple, keep it quick with our whole week's worth of tasty family meals
www.easyfood.ie
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FROM THE BUTCHER'S BLOCK, p64 Local butcher Michael Fleming gets fired up for summer barbecuing
AN AL FRESCO AFFAIR, p66 Make the most of summer dining in these light and flavoursome meals
Easy Food 51
29/05/2019 11:59
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
52 Easy Food
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JUNE/JULY 2019
29/05/2019 11:32
what's for dinner? weeknight meals
Monday Indian naan pizzas
free Meat- ay! Mond
Serves 4
2 garlic and coriander naan breads 4 handfuls of kale, washed and chopped, tough stalks removed ½ a head of cauliflower, finely chopped 1 red onion, thinly sliced 400g paneer, sliced 2 tbsp olive oil 1 tbsp lemon juice 2 tsp chilli flakes To serve: Mango chutney Green salad 1 Preheat the oven to 220°C/200°C fan/gas mark 7. Place the naans on a large baking tray. 2 In a bowl, combine the kale, cauliflower, red onion, paneer, olive oil, lemon juice and some salt and black pepper. 3 Spread the mixture evenly among the naan breads and sprinkle with the chilli flakes. 4 Bake for 10 minutes or until the onion and cauliflower are cooked through, the kale is crisp and the paneer is golden. 5 Slice the naan pizzas and serve with some mango chutney and a green salad on the side. Per Serving 559kcals, 34.7g fat (0.8g saturated), 35.7g carbs (1.7g sugars), 24.4g protein, 3.2g fibre, 0.01g sodium
www.easyfood.ie
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Easy Food 53
29/05/2019 11:32
Tuesday Hoisin sausage dogs with pineapple salsa Serves 6
For the salsa: 1 pineapple, peeled, cored and chopped 1 red pepper, deseeded and chopped Âź red onion, finely chopped 1 green chilli, deseeded and finely chopped Juice of 1 lime 1 tbsp olive oil Handful of fresh coriander, chopped
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For the sausage dogs: 6 pork sausages 2 tbsp hoisin sauce ½ tsp toasted sesame oil 6 hot dog buns, lightly toasted 1 In a bowl, combine all of the ingredients for the salsa. Set aside. 2 In a separate bowl, stir together the hoisin sauce and sesame oil. 3 Cook the sausages on a preheated grill or barbecue or in a hot griddle pan until browned
all over and completely cooked through. Meanwhile, warm the hoisin mixture in the microwave until loosened and easy to drizzle. 4 Toss the sausages in the warmed hoisin sauce and serve in hot dog buns with the pineapple salsa.
Per Serving 378kcals, 15.7g fat (6.6g saturated), 50.1g carbs (16.3g sugars), 11.4g protein, 2.5g fibre, 0.548g sodium
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what's for dinner? weeknight meals
Wednesday Easy spiced roasted chicken Serves 4
4 chicken thighs 4 chicken drumsticks 2 tbsp olive oil 2 tbsp lemon juice 3 garlic cloves, crushed 1 tsp smoked paprika ½ tsp turmeric ½ tsp dried oregano ½ tsp dried thyme
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Pinch of cayenne pepper Salt and black pepper To serve: Baby potatoes or rice Green leaves 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 In a bowl, combine the olive oil, lemon juice, garlic, paprika, turmeric, oregano, thyme, cayenne and some salt and black pepper.
3 Place the chicken in a baking dish or casserole dish. Pour the spice mixture over the chicken and rub it into all sides. 4 Turn the chicken skin side up and arrange in a single layer. Roast for 40-45 minutes or until completely cooked throughout. 5 Remove from the oven and allow to rest for 10 minutes. Serve with baby potatoes or rice and some green leaves. Per Serving 466kcals, 29.8g fat (7.4g saturated), 1.7g carbs (0.3g sugars), 44.9g protein, 0.5g fibre, 0.227g sodium
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TOP TIP e extra For som ch, nd crun acidity a m ith so e serve w p.81! curtido,
Thursday Prawn tacos with Mexican yoghurt sauce Serves 4
For the yoghurt sauce: 60g plain natural yoghurt 40g mayonnaise 1 jalapeùo 1 garlic clove, crushed Juice of 1 lime Handful of fresh coriander, chopped 1 tsp fajita seasoning For the tacos: Juice of ½ a lime
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2 tsp olive oil 20g fajita seasoning 500g prawns, defrosted if frozen 8 small soft tortillas To serve: Crunchy lettuce, chopped Fresh tomatoes, chopped Red onion, chopped 1 Combine all of the ingredients for the sauce in the bowl of a food processor. Whizz until smooth and season well. Add a splash of water if needed to loosen the sauce to a
drizzling consistency. Transfer to a jug and place in the fridge until needed. 2 In a bowl, whisk together the lime juice, oil and fajita seasoning. Add the prawns and toss to coat. 3 Heat a large pan over a medium-high heat. Add the prawns and cook for 3-4 minutes until pink and cooked through. 4 Serve in warmed soft tortillas, drizzled with the sauce and topped with chopped lettuce, tomatoes and red onion. Per Serving 520kcals, 14.9g fat (3.9g saturated), 57.6g carbs (4.3g sugars), 37.8g protein, 3g fibre, 1.722g sodium
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what's for dinner? weeknight meals
Friday Caesar salad pappardelle Serves 4
1½ tbsp olive oil 60g breadcrumbs 4 garlic cloves, crushed 2 whole eggs and 2 egg yolks, beaten 70g Parmesan, grated ½ tsp Worcestershire sauce 8 anchovy fillets, roughly chopped Salt and black pepper 320g pappardelle 4 Little Gem lettuces, quartered lengthways 1 Heat half of the oil in a large heavy-based pan over a medium heat. Add the breadcrumbs with one crushed garlic clove and cook for
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1-2 minutes until golden, stirring constantly. Transfer to a plate and set aside. 2 Beat the egg and egg yolks together in a jug with the Parmesan, Worcestershire sauce, half of the anchovies and a generous amount of black pepper. Set aside. 3 Bring a large pan of salted water to the boil over a high heat and cook the pasta according to package instructions. 4 Meanwhile, add the rest of the olive oil to the pan and place over a medium-high heat. Cook the lettuce for 2-3 minutes until charred on all sides. Remove to a plate using tongs. 5 Reduce the heat to medium-low and add the remaining garlic and anchovies to the pan.
Cook for two minutes, stirring constantly. 6 Drain the pasta, reserving some of the cooking water. Add the pasta to the pan with a splash of cooking water. Toss to coat the pasta in the oil, then remove the pan from the heat. 7 Add the egg mixture and toss for one minute while the hot pasta cooks the eggs to form a smooth sauce. Divide amongst four warm bowls and top with the charred lettuce and the crunchy breadcrumbs. Serve immediately.
Per Serving 549kcals, 18.3g fat (5.9g saturated), 70.7g carbs (4.2g sugars), 24.8g protein, 5g fibre, 0.636g sodium
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TOP TIP wooden If using soak , always skewers ter a cold w them in s te u in for 30 m to g in s u before rning. avoid bu
Saturday Marinated beef skewers Serves 4
4 tbsp soy sauce 4 tbsp balsamic vinegar 2 garlic cloves, crushed 1 tbsp honey 450g flank steak, thinly sliced against the grain To serve: Baked potatoes, rice or chips Satay sauce
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1 Open a resealable bag and place it inside a jug or bowl; this makes it easier to mix the marinade. In the bag, whisk together the soy sauce, balsamic vinegar, garlic and honey. 2 Add the steak, push out any air and seal the bag. Squash with your hands to coat the steak completely, then place in the fridge for at least 30 minutes or up to 24 hours. 3 Remove the bag from the fridge 30-40 minutes before you are ready to cook. Remove the steak from the marinade and thread each piece onto a skewer. Preheat a grill, griddle
pan or barbecue and cook the skewers for two minutes per side or until cooked to your liking. 4 Serve with baked potatoes, rice or chips and some satay sauce for dipping.
Per Serving 248kcals, 9.4g fat (3.9g saturated), 6.2g carbs (4.7g sugars), 32.4g protein, 0.2g fibre, 0.966g sodium
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what's for dinner? weeknight meals
Dessert Almond and apricot cheesecake bars Makes 12
200g Amaretti biscuits 50g Digestive biscuits 150g butter, melted 8 apricot halves tinned in juice, thinly sliced 100g caster sugar For the filling: 100g crème fraîche 280g soft cream cheese, at room temperature 75g sugar 100ml double cream
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To decorate: 30g flaked almonds Zest of 1 lime 1 Line a 20cm square baking tin with cling film. 2 For the base, combine the Amaretti and Digestive biscuits in the bowl of a food processor and whizz into crumbs. Add the melted butter and whizz again to combine. Transfer to the prepared tin and press down firmly into the corners. Chill in the fridge for one hour. 3 Whip the crème fraîche and cream cheese together with the sugar. In a separate bowl, whip the cream to stiff peaks.
4 Gently fold the soft cheese mixture into the cream, then spoon the mixture onto the biscuit base and flatten with a spatula or palette knife. 5 Fan the apricot slices neatly over the top of the cheesecake. Place in the fridge to chill for at least four hours. 6 Use the cling film to lift the cheesecake out of the tin onto a chopping board. Cut into 12 bars and sprinkle with the flaked almonds and lime zest.
Per Serving 399kcals, 28.4g fat (14.9g saturated), 32.9g carbs (18g sugars), 4.9g protein, 1.1g fibre, 0.169g sodium
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Sunday Quick sticky chicken noodles
Juice of 1 lemon 1 tbsp honey 2 tbsp sweet chilli sauce or hot chilli sauce
2 nests of thin egg noodles 2 chicken fillets, chopped into strips 2 tsp cornflour 1 tsp Chinese five spice Salt and black pepper 1 tbsp vegetable oil 60g mangetout, chopped 1 red pepper, deseeded and sliced 4 spring onions, chopped 2 tbsp soy sauce
1 Cook the noodles in boiling water according to the package instructions. 2 In a bowl, toss the chicken with the cornflour, the five spice and some salt and black pepper. 3 Heat the oil in a large wok or pan over a medium-high heat and stir-fry the chicken until golden, working in batches if necessary to avoid crowding the pan. Transfer to a plate and set aside. 4 Add the mangetout, red pepper and half of
Serves 2
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the spring onions to the same pan and cook for 1-2 minutes. 5 Return the chicken to the pan and add the soy sauce, lemon juice, honey and chilli sauce along with a splash of water. Allow to bubble for 2-3 minutes until the chicken is completely cooked through. 6 Toss together with the noodles, divide between two bowls and scatter over the remaining spring onions to serve.
Per Serving 616kcals, 18.1g fat (4.6g saturated), 63.2g carbs (15.4g sugars), 49.6g protein, 7.7g fibre, 1.403g sodium
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what's for dinner? weeknight meals
Dessert Spicy fruit salad Serves 6
2 ripe mangoes, peeled and chopped 4 kiwi fruits, peeled and chopped 150g strawberries, hulled and chopped 100g blueberries Juice of 1 lime
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1 tbsp honey Âź tsp chilli powder Pinch of sea salt 30ml tequila or white rum (optional) 1 Combine all of the fruit in a large mixing bowl. 2 In a jug, whisk together the lime juice, honey, chilli powder and salt. Pour over the fruit and gently toss to coat.
3 Taste and add more chilli powder, honey or lime juice if desired. Stir in the tequila or white rum, if using. 4 Serve immediately, or cover and refrigerate for 2-3 days. Per Serving 128kcals, 0.9g fat (0.1g saturated), 31.9g carbs (25.7g sugars), 1.9g protein, 4.3g fibre, 0.042g sodium
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• Cut down on the amount of fresh herbs you waste by planning ahead. One bunch of fresh coriander will be enough to make both the prawn tacos and the sausage dogs. • Preheat the oven to 220˚C/200˚C fan/gas mark 7. Place leftover cauliflower florets on a large rimmed baking tray and toss with 1 chopped red onion, a drizzle of olive oil, ½ tsp dried thyme and some salt and pepper. Roast for 30 minutes, tossing occasionally. Sprinkle with 2 tbsp grated Parmesan and roast for another 10 minutes until the cauliflower is tender. • Worcestershire sauce is a secret weapon in the kitchen. Use it to add an umami hit to stews, soups and sauces — or anything else you like. We love a few drops over cheese on toast, or in scrambled eggs. • Why not make double the batch of the Mexican yoghurt sauce and use it for lunch the next day? It’s delicious used in chicken wraps, or drizzled over roasted sweet potatoes or salads. • Use mango chutney as a glaze — its sweetness works perfectly with duck or pork. Simply stir together with a little water and warm in the microwave for 20-30 seconds until loosened, then brush over your meat as it cooks.
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29/05/2019 11:32
evoke a reaction with the new Rose Gold collection from Morphy Richards
Also available in:
The Evoke Collection is available from all leading electrical retailers nationwide. To find your local retailer and to view the entire range of Morphy Richards products, please visit www.morphyrichards.ie find us on facebook
Morphy Richards is part of the Irish owned Glen Dimplex Group.
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29/05/2019 11:30
what’s for dinner butcher advice
From the
BUTCHER’S BLOCK
Local butcher Michael Fleming gets fired up for summer barbecuing flavour to meat, they’re composed of a dry mixture of herbs and spices. Try the spiced pork chop recipe here for an easy introduction to dry rubs. Why do people sometimes pound meat flat? This is often done so that the meat will cook more quickly and evenly, and is great for uneven cuts like chicken fillets. It’s also an effective way of tenderising meat, as the connective tissues inside are broken down. What is brining, and what advantages does it bring to my meat? Brining is the process of submerging a piece of meat in brine, which is simply salt dissolved in water. The meat absorbs extra liquid and salt, which gives a juicier and more flavourful end result. This technique is particularly great for lean cuts of meat, as it prevents them from drying out during cooking; think chicken fillets or pork chops.
Is there any kind of meat that I should precook before barbecuing? I would always recommend that bone-in cuts of chicken are pre-cooked; you can just finish them on the barbecue to add that smoky flavour. Some people also like to pre-cook sausages, as they can look quite charred on the outside while still being raw on the inside.
How do I go about brining? For a basic brine, combine one litre of cold water with four tablespoons of fine table salt and stir until the salt is dissolved. Add any herbs or spices you like, if desired, and then add your lean meat. Place in the fridge for 4-6 hours for chicken fillets, 2cm-thick pork chops or pork tenderloins, or for 8-12 hours for a whole chicken or turkey breast. Remove the meat from the brine, pat it dry and proceed with your recipe. A buttermilk brine works great at tenderising meat, too — just replace the water with buttermilk.
What food safety issue should I be aware of while prepping for my barbecue? The biggest concern is cross contamination. Marinades that have contained raw meat can’t be used as sauces, and you should never put cooked meat on a plate or a board that has had raw meat on it. Be careful with utensils, too. Wash your hands regularly while cooking, and after every time you handle raw meat. Consider using a meat thermometer to be 100% sure that everything is cooked properly. Remember that, while steaks and lamb chops can be served as rare as you like, poultry, sausages, burgers and pork should always be completely cooked through.
Why should I marinate my meat? Marinating is optional, but it can add a great flavour to meat. If you’re hosting a barbecue, a marinade can add a unique, memorable twist to your meat dishes. Certain marinades can also help to tenderise meat. What is the difference between a marinade and a dry rub? A marinade is a liquid mixture used to soak meat, and is usually based on oil. While dry rubs are also used to add another layer of
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Spiced barbecued pork chops Serves 6 1 tbsp fresh rosemary, very finely chopped 1 tbsp ground turmeric 1 tbsp brown sugar 1 tbsp chilli powder 1 tsp salt ½ tsp black pepper ½ tsp dried coriander 6 pork chops To serve: Baked potatoes Coleslaw 1 Mix the herbs and spices together in a shallow bowl. 2 Press every surface of each pork chop into the spice mix. Lightly brush off the excess with your fingers so that only a thin coating remains. 3 Cook the chops on the barbecue over direct heat for two minutes per side. 4 Transfer to a part of the barbecue with indirect heat and cook for a further 15 minutes or until completely cooked through. Allow to rest for 8-10 minutes before serving. Per Serving 276kcals, 20.4g fat (7.5g saturated), 3.8g carbs (1.5g sugars), 18.4g protein, 1.2g fibre, 0.445g sodium
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Are there any other important steps for making sure my meat is as good as can be? Starting with good-quality meat is always the best first step; if the meat is good, you can keep the flavourings simple. Let meat come to room temperature for around 30 minutes before cooking, but do this indoors in the shade — letting meat sit in the sunshine is definitely not a good idea! And, as always, let your meat rest for a few minutes after cooking before you dig in.
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Make the most of summer dining with these light and flavoursome meals Linguine carbonara with peas, artichokes and shiitake bacon Serves 4-6
For the shiitake mushroom bacon: 115g shiitake mushrooms, woody stems trimmed, thinly sliced 2 tbsp tamari 1 tbsp olive oil 1 tsp maple syrup ¼ tsp smoked paprika Generous pinch of black pepper For the creamy white sauce: 1 tbsp extra-virgin olive oil ½ medium onion, diced 2 garlic cloves, thinly sliced 120g raw cashews, soaked for 2-4 hours and rinsed 340g package soft silken tofu, drained 240ml vegetable stock 60ml dry white wine 1 tbsp plus 1 tsp nutritional yeast 1 tbsp chickpea miso ½ tsp sea salt 1/8 tsp freshly ground nutmeg 1/8 tsp white pepper For the pasta: Sea salt 280g whole-wheat or gluten-free linguine or courgette noodles 1 tbsp olive oil 70g shallot, minced 80ml dry white wine 60ml vegetable stock 140g tempeh bacon, chopped 135g frozen petit pois
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170g frozen artichoke hearts 30g sliced oil-packed sun-dried tomatoes A handful of fresh basil leaves, coarsely chopped Freshly ground black pepper 1 Preheat the oven to 190°C/170˚C fan/gas mark 5 and line a baking tray with parchment paper. Set aside. In a medium bowl, gently toss the mushrooms with the tamari, oil, maple syrup, paprika, and pepper. Allow the mushrooms to marinate for 10 minutes. Transfer the mushrooms to the baking tray and bake for about 30 minutes, turning with a spatula every 10 minutes, until browned and slightly crisp. Remove from the oven and transfer to a paper towel-lined plate. The shiitake bacon will continue to crisp as it cools. Store in an airtight container in the refrigerator for up to one week. 2 Next, make the creamy white sauce. Heat a small skillet over a medium-low heat and add the oil. Add the onion and sweat for 5-8 minutes until fragrant and translucent. Avoid browning to keep the sauce a nice light colour. Add the garlic and sweat for two minutes more. Transfer the cooked onion and garlic to a blender. Add the cashews, tofu, stock, wine, nutritional yeast, miso, salt, nutmeg, and pepper and blend until smooth, starting on low and bringing it up to high speed. Store in an airtight container in the refrigerator for up to three days or freeze for up to six months. After thawing, blend again
briefly before using. 3 Bring a large pot of salted water (the water should be salty like the ocean) to a boil and cook the linguine according to the package directions. Meanwhile, heat the oil in a large sauté pan over medium high heat. 4 Add the shallot and cook, stirring, until it begins to brown, 3-5 minutes. Add the wine and cook, stirring, for 1-2 minutes until mostly absorbed, scraping up any browned bits from the bottom of the pan. Pour in the cream sauce and vegetable stock and stir well. Add the bacon, peas, artichoke hearts and sun-dried tomatoes and mix thoroughly. Adjust the heat as needed to maintain a gentle simmer and cook, stirring occasionally, until the vegetables are heated through, 7-8 minutes. Taste and add a pinch or two of salt if needed. 5 When the pasta is al dente, reserve 120ml of the pasta cooking water. Drain the pasta and add it to the sauce. Toss well to fully coat the pasta. Add a splash of the pasta water, if needed, to thin the sauce. Remove from the heat and toss in the basil, reserving a bit to use as garnish. Finish with a sprinkle of pepper. Serve immediately.
Per Serving 461kcals, 17.4g fat (3.4g saturated), 53.6g carbs (7.4g sugars), 21.3g protein, 9g fibre, 21.3g sodium
x JUNE/JULY 2019
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what’s for dinner? summer eating
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Easy Food 67
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Lobster, corn and caramelised leek frittata Serves 4-6
145g cooked lobster meat or 1 x 900g live lobster 12 large eggs 75ml unsweetened cashew or almond milk 1¼ tsp sea salt, plus more to taste ½ tsp black pepper, plus more to taste 2 tbsp fresh chives, finely chopped A small handful of fresh dill fronds, divided and chopped 60ml olive oil 2 leeks, white and light green parts only, halved lengthwise, thinly sliced, and rinsed well 1 shallot, thinly sliced Kernels from 2 ears of corn, or 1 x 310g tin of corn 1 tsp fresh thyme leaves, or ¼ tsp dried thyme 145g cherry tomatoes, halved 225g broccolini, ends trimmed, cut into 5cm pieces 115g non-dairy ricotta or cream cheese 1 Preheat the oven to 175˚C/150˚C fan/gas mark 4. If you need to cook your lobster, fill a large stockpot with 4cm water. Place a steamer basket or colander inside and bring the water to a rolling boil. Place the lobster in the pot and cover. Lower the heat to maintain a simmer and steam for 12 minutes, then remove the lobster from the pot using tongs. It should be slightly undercooked. Once the lobster is cool enough to handle, cut the feathery tail fins off the bottom of the tail, then use kitchen shears to cut the shell on the underside of the lobster. Remove the tail meat and cut it into bite-size pieces. Twist off the claws, then use a nut cracker, kitchen shears, or the back of a heavy knife to crack the claws. Remove the meat from the claws and knuckles. Set the lobster meat aside. 2 In a large bowl, whisk together the eggs, milk, salt, pepper, chives and half of the dill. Set aside. Heat a 30½cm oven-safe skillet over medium high heat, then add the oil. When hot and shimmering, add the leeks, shallot, and a pinch of salt. Sauté for three minutes, then add the corn and thyme and cook for three minutes more, stirring occasionally. Add the tomatoes and broccolini and continue cooking until the broccolini turns bright green, about three
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minutes longer. Season the veggies with salt and pepper. 3 Toss the lobster meat into the pan and spread it around evenly. Dot the pan with spoonfuls of the cheese, then pour in the eggs. Cook until the edges begin to set, 2-4 minutes, then use a spatula to pull the edges away from the sides of the pan. Run the spatula around the entire pan, allowing the liquid eggs to flow underneath as you go, tilting the pan as necessary. Shake the pan to smooth out the top, then transfer the pan to the oven. Bake for 8-12 minutes, until the eggs are just set and the frittata begins to puff up. Do not overcook. It’s okay if the very centre is a little runny. Remove from the oven and let rest for five minutes, then sprinkle with the remaining dill, cut into wedges and serve.
Per Serving 414kcals, 29.3g fat (11.2g saturated), 21g carbs (5.2g sugars), 21.6g protein, 4.1g fibre, 0.330g sodium
Top tip You can also us e two frozen (115g) lob ster tails. Allow them to thaw completely, then steam them for three minutes following the ins tructions for cooking a fre sh lobster.
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what’s for dinner? summer eating
Italian-style grilled halibut Serves 4
For the sauce: 3 tbsp olive oil 4 garlic cloves, minced 275g cherry tomatoes, halved 240ml jarred marinated artichoke hearts, drained 40g Kalamata olives A small handful of fresh flat-leaf parsley leaves and tender stems, chopped Kosher sea salt and black pepper Pinch of crushed red pepper flakes 120ml dry white wine For the halibut: 4 halibut steaks (170g each, about 2.5cm thick) Olive oil Sea salt and black pepper ½ a lemon 10g fresh basil leaves, cut into chiffonade (ribbons)
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1 Heat a large skillet or sauté pan over medium heat and add the oil and garlic. Cook, stirring frequently, until the garlic becomes fragrant, about one minute. Add the tomatoes, artichoke hearts, olives and half of the parsley. Sprinkle with a generous pinch of salt and black pepper and the red pepper flakes and gently stir. 2 Pour in the wine and simmer for about nine minutes, stirring occasionally, until the tomatoes soften. Remove from the heat and stir in the remaining parsley just before serving. The sauce can be made a day ahead and stored in a jar in the fridge. Reheat in a pan over a medium heat until warmed through. 3 Preheat a barbecue to medium-high heat. Using a basting brush or your clean hands, coat the halibut well in oil. Season the fish on all sides with salt and pepper and place it on the barbecue. 4 Cook undisturbed until the fish releases from the grill, 4-5 minutes, then flip with a fish spatula and cook for about four minutes more, until the flesh is opaque and flaky. Serve the
halibut steaks with the sauce. Finish with a squeeze of lemon juice and the basil. Cool, cover, and refrigerate leftovers immediately and enjoy within 24 hours. Per Serving 483kcals, 25.6g fat (4.5g saturated), 10.4g carbs (2.6g sugars), 47.7g protein, 4g fibre, 0.225g sodium
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Recipes and images from Pescan: A Feel Good Cookbook By Abbie Cornish and Jacqueline King Published by Abrams, €25.20/£21.99 Food photography by Ren Fuller Easy Food 69
29/05/2019 11:29
Spicy Southern fried chicken burgers with honey mayo Serves 4
For the slaw: ½ a head of red cabbage, shredded ½ a head of white cabbage, shredded 3 spring onions, thinly sliced 1 jalapeño, very finely chopped Large handful of fresh coriander, roughly chopped 60ml olive oil Juice of 1 lime 1 tsp honey For the chicken: 300ml buttermilk 200ml hot sauce of choice (we used Frank’s Buffalo sauce) Salt and black pepper 4 chicken fillets 200g plain flour 1 tsp paprika 1 tsp garlic powder 1 tsp cayenne pepper Vegetable oil, for cooking
1 For the slaw, place the shredded cabbage in a large bowl and add the spring onions, jalapeño and coriander. 2 In a jug, whisk together the olive oil, lime juice and honey. Pour over the slaw and toss well to coat. Season to taste. Set aside for the flavours to combine. 3 In a bowl, combine the buttermilk, hot sauce and three tablespoons of salt. Whisk for two minutes to dissolve the salt. Add the chicken fillets, cover with cling film and place in the fridge for 45 minutes. 4 Meanwhile, in a small bowl, combine the ingredients for the honey mayo and season to taste. Place in the fridge until ready to use. 5 Place the flour in a wide, shallow bowl and add the paprika, garlic powder, cayenne pepper and one teaspoon each of salt and black pepper. 6 Heat 3-4cm of vegetable oil in a deep pan over a high heat. It’s hot enough when a pinch of flour dropped into the oil sizzles on impact.
7 Remove the chicken from the buttermilk brine, shaking off any excess, and toss to coat in the flour mixture. Working in batches to avoid crowding the pan, cook the chicken for 3-4 minutes per side until completely cooked through, reducing the heat slightly if necessary. Transfer the fried chicken to a plate and allow to rest for five minutes. 8 To serve, spread the burger buns thickly with honey mayo. On each bottom bun, place a fried chicken fillet, some slaw and sliced pickles. Sandwich together and serve immediately.
Per Serving 832kcals, 41.5g fat (7.4g saturated), 67.7g carbs (11.2g sugars), 42.9g protein, 4.5g fibre, 1.396g sodium
For the honey mayo: 250g mayonnaise 3 tbsp honey Salt and black pepper To serve: 4 burger buns of your choice Gherkins, sliced
r e v Co
Cook the 70 Easy Food
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cooking for fun GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
72-91
IN THIS SECTION
BEYOND THE BURGER, p72
These indulgent recipes are taking beautiful burgers to the extreme
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CAN'T TOP THIS, p80 These homemade toppings are the ideal finishing touches for that summer feast
EAT IRELAND, p84
Recipe Editor Jocelyn Doyle gets to know one of Ireland's indigenous cattle breeds
SQUARE OFF, p86 Earn some brownie points with these decadent bakes
Easy Food 71
29/05/2019 12:00
Hold on to your hats — these indulgent recipes are taking beautiful burgers to the extreme
Poutine burgers Serves 4
For the burgers: Knob of butter ½ an onion, chopped 500g beef mince 1 large egg 4 tbsp breadcrumbs 1 tbsp Worcestershire sauce 1 tsp thyme leaves Salt and black pepper For the gravy: 40g butter 2 tbsp plain flour 2 shallots, very finely chopped 1 garlic clove, crushed 2 tsp fresh thyme leaves 120ml red wine 250ml beef stock
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To build and serve: 200g oven chips, cooked 4 burger buns, split 100g cheese curds or fresh Mozzarella 1 For the burgers, melt the butter in a pan over a medium-high heat and cook the onion for 3-4 minutes until just softened. Allow to cool to room temperature. 2 In a large bowl, combine the cooled onion with the beef mince, egg, breadcrumbs, Worcestershire sauce, thyme and some salt and black pepper. Mix until just combined. Divide the mixture into four equal portions and gently shape each into a patty 8-10cm wide. Use your thumb to make a dimple in the centre of each burger. Cover and refrigerate for one hour. 3 Cook the burgers on a medium-hot barbecue, grill or frying pan. Leave them undisturbed for the first 4-5 minutes so they build up a good seal, then carefully turn them over. Cook for a further 4-5 minutes or until
no longer pink inside. 4 Meanwhile, for the gravy, melt the butter in a saucepan over a medium heat. Add the flour and whisk for two minutes until smooth. 5 Add the shallots, garlic and thyme and cook for two minutes until softened. Add the red wine, beef stock and some salt and pepper. Bring to a simmer and cook for 5-6 minutes until thickened enough to coat the back of a spoon, stirring occasionally. 6 Preheat the oven and cook the oven chips according to package instructions. 7 To assemble, spread the bottom halves of the burger buns generously with gravy. Place the burgers on top and top with the cheese curds. Add a layer of chips and ladle over some more gravy. Close with the top buns and serve with any remaining chips and gravy on the side. Per Serving 796kcals, 32.4g fat (15.6g saturated), 64.5g carbs (3.4g sugars), 56.1g protein, 3.8g fibre, 1.201g sodium
JUNE/JULY 2019
29/05/2019 11:26
cooking for fun over-the-top burgers
s p i h C
Mozzare
lla
Gravy www.easyfood.ie
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Easy Food 73
29/05/2019 11:26
Fried cauliower burgers with remoulade slaw Serves 4
For the remoulade slaw: 200g mayonnaise 2 tbsp Dijon mustard 1 tbsp lemon juice 1 tbsp fresh parsley, finely chopped 1 tbsp Louisiana-style hot sauce 2 tsp wholegrain mustard 2 garlic cloves, crushed 2 tsp capers, roughly chopped 1 tsp Worcestershire sauce (or soy sauce, for vegetarian) 1 tsp paprika 1 spring onion, finely chopped Pinch of cayenne pepper 1 small head of red cabbage, shredded Salt and black pepper For the burgers: 4 x 2cm-thick slices of cauliflower 60g plain flour 3 eggs, beaten 150g breadcrumbs 80g Parmesan (or vegetarian alternative), grated Salt and black pepper Vegetable oil, for frying To build and serve: 4 burger buns, toasted Little Gem lettuce, shredded Pickled gherkins, sliced 1 In a small bowl, mix together all of the ingredients for the remoulade slaw and
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season to taste. Cover and place in the fridge for at least three hours to allow the flavours to combine. 2 Blanch the cauliflower slices in simmering water for 2-3 minutes until just barely tender. Transfer to a bowl of iced water for a few minutes. Drain and pat dry with kitchen paper. 3 Place the flour in one shallow bowl and beat the eggs in a second. In a third bowl, combine the breadcrumbs with the grated Parmesan and a pinch of salt and black pepper. 4 Carefully dredge the cauliflower slices in the flour, then dip in the beaten eggs, turning to coat. Finally, coat them in the cheesy breadcrumbs, gently pressing them on with your fingertips. Place the coated cauliflower on a plate. 5 Pour about 4cm of vegetable oil into a large pan and heat until a breadcrumb dropped into the oil sizzles immediately. Working in batches to avoid crowding the pan, cook the breaded cauliflower for two minutes per side or until golden-brown. Transfer to a plate lined with kitchen paper to drain. 6 Lightly toast the burger buns. To assemble the burgers, add some shredded lettuce to the bottom buns. Add the fried cauliflower and top with a generous spoonful of the remoulade slaw and some sliced gherkins. Sandwich together with the top buns and serve immediately. Per Serving 780kcals, 39.7g fat (8.6g saturated), 84.6g carbs (9.1g sugars), 23.6g protein, 7.9g fibre, 1.36g sodium
JUNE/JULY 2019
29/05/2019 11:27
cooking for fun over-the-top burgers
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You’ll h ave ex tra remou lade sla w left over, p erfect for ser ving with ch icken o r in sand wiches .
Fruieldiflower ca www.easyfood.ie
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Teriyaki turkey burgers with avocado lime crema Serves 4
For the avocado lime crema: 1 ripe avocado 4 tbsp plain yoghurt Juice of 1 lime 2 tbsp fresh coriander, roughly chopped 1 tsp honey Salt and black pepper For the turkey burgers: 30g butter ½ a small onion, finely chopped 500g turkey mince 2 tbsp teriyaki sauce 1 x 2cm piece of fresh ginger, grated 2 tsp sriracha To build and serve: Teriyaki sauce 4 rings of fresh pineapple 4 x 1cm-thick slices of red onion Vegetable oil, for brushing 4 burger buns
1 Combine all of the ingredients for the avocado lime crema in a blender and whizz until smooth. Season to taste, then cover and refrigerate until ready to serve. 2 For the burgers, melt the butter in a pan over a medium-high heat and cook the onion for 3-4 minutes until just softened. Allow to cool to room temperature. 3 In a large bowl, combine the cooled onion with the turkey mince, teriyaki sauce, ginger, sriracha and some salt and black pepper. Mix until just combined. Divide the mixture into four equal portions and gently shape each into a patty 8-10cm wide. Use your thumb to make a dimple in the centre of each burger. Cover and refrigerate for one hour. 4 Preheat a barbecue or griddle pan to a medium-high heat. Brush the pineapple rings and red onion slices with a little oil and sprinkle with salt and pepper.
5 Cook the pineapple for 3-4 minutes per side and the onion slices for 4-6 minutes per side until nicely charred. 6 Meanwhile, cook the turkey burgers on a medium-hot barbecue, grill or frying pan. Leave them undisturbed for the first 4-5 minutes so they build up a good seal, then carefully turn them over. Cook for a further 4-5 minutes or until no longer pink inside. Lightly toast the burger buns. 7 Place the burgers on each of the buns and drizzle with a little more teriyaki sauce. Add a pineapple ring and a slice of onion on top of each. Spread some of the avocado mixture on the top buns, then sandwich together and serve immediately. Per Serving 449kcals, 24g fat (8.1g saturated), 30.6g carbs (9.4g sugars), 30.3g protein, 5.4g fibre, 0.908g sodium
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Kimchi pork burgers Serves 4
For the burgers: Knob of butter ½ a chopped onion 500g pork mince 1 large egg 4 tbsp breadcrumbs 1 tbsp gochujang (Korean chilli paste) 1 tbsp fresh coriander, finely chopped Salt and black pepper To build and serve: 2 tbsp vegetable oil 4 large eggs 4 burger buns Butter, for spreading 4 large slices of Gouda 80g kimchi 1 Melt the butter in a pan over a medium-high heat and cook the onion for 3-4 minutes until just softened. Set aside and allow to cool to room temperature. 2 In a large bowl, combine the cooled onion with the pork mince, egg, breadcrumbs, gochujang, coriander and some salt and black pepper. Mix until just combined. 3 Divide the mixture into four equal portions and gently shape each into a patty 8-10cm wide. Use your thumb to make a dimple in the centre of each burger. Cover and refrigerate for one hour. 4 Cook the burgers on a medium-hot barbecue, grill or frying pan. Leave them undisturbed for the first 4-5 minutes so they build up a good seal, then carefully turn them over. Cook for a further 4-5 minutes or until no longer pink inside. Allow to rest while you assemble the remaining components. 5 Heat the vegetable oil in a pan over a medium-high heat and fry the eggs until the bottoms are lightly crispy and the yolks are cooked to your liking (we recommend runny!). 6 Lightly toast the burger buns and spread with butter. Melt a slice of Gouda onto each top bun. 7 Add a layer of kimchi to the bottom buns. Add the burger patties and another layer of kimchi. Top with the fried eggs, sandwich together and serve immediately.
Per Serving 745kcals, 41.8g fat (15.2g saturated), 15.2g carbs (5.4g sugars), 41.7g protein, 2.8g fibre, 1.048g sodium
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Prawns
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Crab cake burgers with prawn cocktail Serves 8
For the spicy Marie Rose: 2 tbsp mayonnaise 2 tbsp plain yoghurt 1 tbsp tomato ketchup 1 tbsp Worcestershire sauce 1 tbsp sriracha hot sauce 2 tbsp lemon juice Pinch of salt For the crab cakes: 350g crabmeat (fresh or tinned) 1 egg 2 tsp lemon juice 3 tbsp mayonnaise 1 tsp sriracha 2 tbsp fresh parsley, chopped 3 spring onions, chopped 60g breadcrumbs Salt and black pepper 1 tbsp olive oil To build and serve: Knob of butter 200g large raw prawns, peeled and deveined 4 burger buns 1 Little Gem lettuce, shredded Paprika 1 In a small bowl, combine all of the ingredients for the spicy Marie Rose sauce
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and stir together well. Place in the fridge until ready to use. 2 In a bowl, combine the crabmeat, egg, lemon juice, mayonnaise, sriracha, parsley, spring onions, breadcrumbs and some seasoning. Mix gently until just combined. Divide the mixture into eight equal portions and gently shape each into a patty 8-10cm wide. Use your thumb to make a dimple in the centre of each burger. Cover and refrigerate for one hour. 3 Melt the butter in a large pan over a medium heat and cook the prawns for 2-3 minutes until pink and cooked through. Set aside to cool slightly. 4 Heat the olive oil in the same pan over a medium heat. Cook the crab cakes for 4-5 minutes per side until golden brown, working in batches to avoid crowding the pan. 5 Lightly toast the burger buns and spread with some of the Marie Rose. Stir the prawns into the remaining sauce. 6 To each bottom bun, add some shredded lettuce, a crispy crab cake and a dollop of prawn cocktail. Sprinkle with a little paprika, sandwich together and serve immediately.
Per Serving 580kcals, 20.4g fat (4.6g saturated), 61.2g carbs (6.3g sugars), 34.1g protein, 3.6g fibre, 1.55g sodium
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STICKY WHISKEY BACON JAM Serves 10-12 340g streaky bacon, chopped 8 shallots, finely chopped 2 garlic cloves, crushed ½ tsp chilli powder ¼ tsp paprika ½ tsp espresso powder Salt and black pepper 60ml whiskey 60ml maple syrup 30ml balsamic vinegar 100g brown sugar
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1 In a large pan over a medium heat, cook bacon for 6-8 minutes until golden. Transfer to a plate lined with kitchen paper, reserving about two tablespoons of fat in the pan. 2 Add the shallots and cook over a medium heat for 5-6 minutes until softened, stirring occasionally. Add the garlic and cook for 30 seconds. Add the chilli powder, paprika, espresso powder and some salt and pepper. 3 Stir in the whiskey and maple syrup. Turn the heat to high, bring to a boil and cook for 3-4 minutes, stirring constantly. Add the balsamic vinegar and brown sugar and stir for another 2-3 minutes.
4 Add the bacon, turn the heat to low and cook for 10-12 minutes, stirring occasionally. Set aside and allow to cool slightly. 5 Transfer half of the bacon jam to a food processor and whizz until almost smooth. Stir back into the remaining jam. Serve on burgers with your melted cheese of choice. Per Serving 221kcals, 11.9g fat (3.9g saturated), 14.6g carbs (12.1g sugars), 10.7g protein, 0.1g fibre, 0.67g sodium
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cooking for fun barbecue toppings
HOMEMADE TZATZIKI Serves 10 200g cucumber Salt and black pepper 500g plain Greek yoghurt Handful of fresh dill, chopped Handful of fresh coriander, chopped 2 garlic cloves, crushed 30ml lemon juice 1 Use a teaspoon to scoop out and discard the seeds from the middle of the cucumber. Grate or chop the cucumber, depending which you prefer. 2 Place the cucumber in a colander and sprinkle with salt. Set aside for 10 minutes, then squeeze it out with kitchen paper to remove excess moisture. 3 In a bowl, mix together the yoghurt, cucumber, dill, coriander, garlic and lemon. Season with salt and black pepper to taste. Per Serving 59kcals, 2.7g fat (1.8g saturated), 4.6g carbs (2.4g sugars), 4.5g protein, 0.2g fibre, 0.041g sodium
CURTIDO (MEXICAN-STYLE PICKLED SLAW)
Emma Hayes SAYS... This was a simple recipe to follow and we had it for dinner with falafel and pitta breads. My youngest daughter (11) is a picky eater and wasn’t a big fan, but my eldest (16) liked the flavour. It would probably work well with spicy chicken or lamb. as it cools down the spiciness while keeping it fresh. I’d make it again for barbecues and as a dip for tortillas to offer a cooler flavour than salsa, as an alternative for those who don’t like spicy dips.”
Serves 8 250ml vinegar 350ml water 2 tsp salt Black pepper ½ a head of green cabbage, thinly sliced 1 carrot, grated 1 onion, thinly sliced 1 jalapeño, thinly sliced 1 In a bowl, combine the vinegar, water, salt and some freshly cracked black pepper. Add the vegetables and stir to combine well. 2 Fill two large, clean, sterilised Kilner jars with the vegetables, using tongs to pack them in. Pour in the remaining brine. 3 Seal the jars and place in the fridge for at least one day. Enjoy on burgers or sausage dogs, with steaks or in fish tacos. Per Serving 17kcals, 0g fat (0g saturated), 2.7g carbs (1.3g sugars), 0.3g protein, 0.7g fibre, 0.59g sodium
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QUICK PICKLED CUCUMBER AND ONION Serves 8 In a large bowl, combine 4 large, peeled, thinly sliced cucumbers, 1 thinly sliced red onion, 12 tsp sugar and 120ml rice vinegar. Season with salt and pepper and toss to combine. Set aside for one hour before serving.
GARLIC AIOLI Serves 6 Place a tea towel on the counter and place a small metal bowl on top (the towel will help to hold the bowl in place). Whisk together 2 egg yolks, 3 grated garlic cloves, Âź tsp salt and 2 tsp water until well blended. Whisking constantly, slowly drizzle in 120ml rapeseed oil, one teaspoonful at a time, until the sauce is thickened and emulsified. Still whisking constantly, add 120ml olive oil in a slow, steady stream. Stir in 30ml lemon juice and a pinch each of cayenne pepper and paprika. Season to taste with salt and black pepper.
BBQ SAUCE Makes around 700ml Heat 2 tbsp rapeseed oil in a saucepan over a medium-high heat. Add 1 chopped onion, 4 crushed garlic cloves and some salt and pepper and cook for 6-8 minutes until softened. Stir in 1 tsp chilli powder and 1 tsp smoked paprika and cook for one minute. Add 2 x 400g tins of chopped tomatoes, 180ml water, 50g sugar and 4 tbsp ketchup. Bring to a boil, then reduce the heat and simmer for 90 minutes, partially covered and stirring occasionally. Check regularly and add more water as needed. Allow to cool slightly. Use a stick blender to whizz until smooth. Stir in 2 tbsp apple cider vinegar and season to taste. Allow to cool completely.
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Get creative! Other inventive toppings for burgers, sausage dogs and more: Roasted peppers and onions Homemade coleslaw Mango chutney Red onion marmalade Fried mushrooms Garlic butter Crumbled Feta Nacho cheese sauce Satay sauce or peanut butter Sun-dried tomatoes Hummus Pesto Salsa verde Caramelised onions
JUNE/JULY 2019
29/05/2019 11:43
s r e d i l s l Sinfu larder luck summer treats
Makes 9 9 mini slider buns 60g mayonnaise 12 slices Denny Fire & Smoke Ham 6 slices Emmental, Gruyère, Gouda or Provolone 1 tbsp poppy seeds 1 tbsp Dijon mustard 120g butter, melted 1 tbsp onion powder ½ tsp Worcestershire sauce 1 Cut the rolls in half and place the bottom halves in a baking dish so they fit snugly. Spread the mayonnaise over. 2 Layer over the ham, then top with the cheese. Top with the top half of the buns. 3 In a bowl, whisk together the poppy seeds, mustard, melted butter, onion powder and Worcestershire sauce. 4 Line a large square baking dish with two layers of tin foil at opposite angles, leaving plenty of excess. Place the rolls inside. 5 Pour the sauce over the rolls. Wrap up firmly with the tin foil and allow to sit for 10 minutes. 6 Place on the barbecue for 10-15 minutes until the tops are slightly browned and crisp. Serve warm. Per Serving 347kcals, 21g fat (10.8g saturated), 18.1g carbs, 4.1g sugars, 21.8g protein, 0.7g fibre, 0.772g sodium
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EAT Ireland Recipe Editor Jocelyn Doyle gets to know one of Ireland’s oldest indigenous cattle breeds The humble cow has long been intertwined with Irish history, having arrived in Ireland as early as 2,000BC and quickly became our most revered animal. Cattle were used as the most valuable unit of currency under Brehon Law, and often given as dowry. Our most famous tale, the Táin Bó Cúailnge in the Ulster Cycle of Irish mythology, tells of how Queen Medb of Connacht went to war with Ulster over a particularly fertile bull. Many of our place names arise from bó, the Irish word for cow, or tarbh, bull, and even our word for road — bóthar — means “cattle path”. Until relatively recently, one might find free-roaming cattle wandering any of these country roads, a practice known as grazing the long acre. With high-yield farming being the modern norm, many of our native breeds have faded from popularity over the last few centuries, having been replaced with larger European breeds like the HolsteinFriesian or Hereford. One of our remaining indigenous breeds is the adorably small Dexter; despite being brought to the verge of extinction in the 20th century, and classed as a rare breed as recently as the 1970s, the Dexter has increased somewhat in popularity over the past few decades, although numbers remain at just 2,000. Dexter cattle were developed in County Tipperary, and are similar to the Kerry cow, descendants of the ancient Celtic Shorthorn. They weigh just 350kg at most, and are about one metre tall, half the size of an average continental breed. The breed was once known as the poor man’s cow; their diminutive size meant they could be kept on a single acre, and they can do well on low-quality pastures. Being a good dualpurpose breed, one cow would provide plenty of rich milk as well as a calf each year, which would be slaughtered for beef.
and a deep, almost gamey taste. Five years ago, it was this full-on flavour that enticed fourth generation farmer Damien Tumelty and his partner Jackie Gibson — previously a special needs assistant — to begin farming Dexters. “The children were smitten when they spotted the tiny cattle at a show, so Santa delivered two in-calf heifers that Christmas.” Once they had tasted the beef, they were blown away by its flavour, tenderness and texture. “Combined with the fact we found we could farm Dexters on a much more sustainable basis, with ours being completely grassfed, this made the breed a perfect fit for us, and promoting a rare, native breed has been a huge plus. We were sold on these wee cows,” says Damien. Damien and Jackie now have 117 Dexters, and are passionate advocates of free range farming. “Sustainability is something we’re always striving to improve on,” says Damien. While not officially registered as organic, Jackie and Damien use organic farming methods on a daily basis. “We do not use pesticides, herbicides or artificial fertiliser. We are part of the environmental farming scheme and have recently planted trees and hedges on the farm to promote diversity, alongside riparian buffers to protect our waterways.”
In addition to the herd of Dexters, the 70acre Castlescreen is also home to sheep, pigs, hens, ducks, geese, dogs and two donkeys. “We farm with a very low intensity ethos with high animal welfare at the heart of our farm. Our livestock is all free range and our pigs farrow [give birth] freely, not in crates.” The Dexters fit very well into this ideology, being light of foot and easy on the land, and they thrive on the high-clover grass at Castlescreen. “Feeding on grass is much better for the animals; Dexter cattle are a very hardy breed and are healthier and happier being outside most of the year.” Luckily for us in Ireland, grass-fed beef is also significantly better for us; it’s higher in omega-3 than mackerel, low in saturated fats and rich in minerals and vitamins. “At the heart of our farm is a love of animals.” says Damien. “To be honest, we are more contented when we see cows outside in the fields.” When I visited Castlescreen in April, it seemed evident that the cattle share this sentiment, ambling happily through lush, green fields. At the edge of one of the barns, set up on a portable stove, Damien cooked a few sirloin steaks along with Castlescreen’s best-selling beef and vegetable rolls, their upgraded version of a traditional Northern Irish dish combining lean Dexter mince with leeks, carrots and onions. I know that eating outdoors makes everything taste better; I know, too, that hunger is good sauce, and I was admittedly ravenous following an episode with a stubborn coach driver who insisted on going the wrong way for 40 minutes. However, even allowing for these considerations, this beef hit all the right notes. While animal welfare and sustainability are two aspects of farming that I feel very passionate
And what beef it is. Dexter meat is excellent quality, with good marbling, 84 Easy Food
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about, the quality of the end product is still paramount, and the way in which the Castlescreen cattle are farmed seems only to improve the beef. “Dexter beef is recognised to have a distinctive fuller flavour,” explains Damien. “It is naturally highly marbled which gives it a superb succulence. We dry age ours for 35 days, and this intensifies the flavour and develops a supreme tenderness.” When I first encountered the phrase "eat it to save it," it sounded completely counterproductive, but the concept actually makes a lot of sense. Choosing rare breed meat like Dexter beef is an important part of keeping heritage breeds like this in existence. Without demand, there’s little impetus for farmers and producers to work with these animals, and they run a higher risk of extinction; if you are eating meat anyway, then consciously choosing the unconventional option is an ethical decision. This brisket recipe is summertime slow cooking at its finest; I’ll be adding some salads and a few cold beers and seizing any opportunity for al fresco dining. The Dexter brisket is tender and rich in flavour, while the glaze adds a great sticky sweetness. Castlescreen beef is sold largely at farmers’ markets across Northern Ireland, although they are opening a farm shop at the end of May. “We’ll then be working on a full e-commerce website for online ordering.” The pair also set up their own on-farm butchery last year, streamlining the process and giving them much more control over their products. More recently, they’ve been working with Corndale Farm in Co. Derry to produce a Dexter beef, garlic and black pepper salami; I’ve tried it, and it is very, very good. I’m planning on enjoying the rest of mine on a pizza with some fresh chillies. While intensive farming continues to be the standard for the time being, it’s great to see farmers choosing to return to the natural, sustainable practices of old, in which pastures were chemical-free and small black cattle grazed the long acre as well as the field. Looking at Jackie and Damien’s herd, it’s not hard to see why our hardy native breeds have played such a significant role in our history, and I hope more people begin to see their value — especially when they taste this good.
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Castlescreen brisket with apricot-whiskey glaze Serves 8-10 For the rub: 1 tbsp salt 1 tsp black pepper 2 tsp brown sugar 2 tsp smoked paprika tsp chilli powder For the brisket: 1 x 1.8kg brisket 2 tbsp rapeseed oil 1 onion, chopped 1 large carrot, chopped 2 celery stalks, chopped 4 garlic cloves, smashed 2 tbsp fresh thyme leaves 2 tbsp tomato purée 950ml beef stock 350ml Irish stout 180ml Irish whiskey 30g brown sugar 60ml soy sauce 1 tbsp balsamic vinegar For the glaze: 150g apricot jam 2 tsp Irish whiskey 1 In a small bowl, combine all of the ingredients for the rub. Rub the mixture all over the brisket. Cover and place in the fridge for at least 2-3 hours or preferably overnight. Allow to sit at room temperature for one hour. 2 Preheat the oven to 170˚C/150˚C fan/gas mark 3. 3 Heat one tablespoon of oil in a large wide casserole dish over a medium-high heat. Add the brisket, fat side down, and cook for 5-6 minutes without disturbing until well
browned. Flip over and cook for 3-4 minutes until browned. Using tongs, transfer to a plate. 4 Turn the heat to medium and add the remaining tablespoon of oil. Add the onion and cook for 5-6 minutes until golden, stirring occasionally. Add the carrot, celery and garlic and cook for 2-3 minutes. Stir in the thyme and tomato purée. 5 Stir in the stock, stout, whiskey, sugar, soy sauce and balsamic. Return the brisket to the pot and bring to a simmer. Cover tightly with tin foil and a lid, then transfer to the oven. 6 Braise for four hours until the brisket is very tender. Carefully transfer the brisket to a baking tray, fat side up. 7 Use a stick blender to whizz the braising liquid until smooth. Bring to a simmer and allow to bubble for 10 minutes until reduced to around 500ml. 8 Transfer around four tablespoons of the reduced liquid to a blender. Add the apricot jam and whiskey and whizz until smooth. 9 Use a sharp knife to score a crosshatch pattern into the fat side of the brisket, spaced about 1cm apart. 10 Preheat the grill to a high heat. Generously brush the top of the brisket with some of the glaze. Place under the hot grill for 3-4 minutes until browned and sticky, watching carefully to prevent burning. 11 Transfer the brisket to a cutting board. Slice against the grain and transfer to a large serving platter. Ladle over some of the reduced braising liquid over and drizzle with the remaining glaze.
Per Serving 855kcals, 60g fat (22.6g saturated), 18.1g carbs (11.9g sugars), 44.5g protein, 1.2g fibre, 1.504g sodium
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SQUARE
OFF Earn some brownie points with these decadent bakes
Cakey or fudgy? Fudgy brownies have a higher fatto-flour ratio than cakey ones; the fat comes from butter and/or chocolate. A cakey batch has more flour and relies on baking powder for leavening. It’s good to know which your recipe calls for, especially if you’re using the brownies as part of another recipe. Either way, you’re in for something delicious!
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CHOCOLATE PEANUT BUTTER BROWNIES Makes 9 230g butter, cubed 125g dark chocolate, chopped 325g golden caster sugar 2 tsp vanilla extract 4 eggs, beaten 180g plain flour ½ tsp salt ½ tsp baking powder For the peanut butter icing: 180g smooth peanut butter 80g butter, at room temperature 125g icing sugar, sifted ½ tsp vanilla extract 4 tbsp chocolate chips 3 tbsp salted peanuts, roughly chopped 60g dark chocolate, melted 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Grease a 20cm square baking tin and line with parchment paper. 2 Set a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the butter and chocolate and allow to melt. Remove from the heat and stir until smooth. Allow to cool. 3 Whisk the sugar, vanilla extract and eggs in a mixing bowl until thick and pale. Fold in the chocolate mixture until incorporated. 4 Sieve the flour, salt and baking powder into the chocolate mixture. Use a spatula to gently fold it in. 5 Pour the batter into the prepared tin and bake for 40-50 minutes until the top is crisp and a skewer inserted into the centre comes out mostly clean. Remove from the oven and leave to cool completely. 6 Meanwhile, make the peanut butter icing. Beat the peanut butter and butter in a mixing bowl until whipped. Beat in the icing sugar until light and fluffy, then beat in the vanilla extract. 7 Spread over the cooled brownies, then scatter over the chocolate chips and peanuts. Drizzle over the chocolate sauce, then slice into squares and enjoy. Per Serving 686kcals, 41.7g fat (20.6g saturated), 70.1g carbs (52.3g sugars), 10.6g protein, 2g fibre, 0.358g sodium
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FUDGY BROWNIES Makes 9 190g butter, cubed 190g dark chocolate, chopped 3 eggs 275g golden caster sugar 85g plain flour ½ tsp salt 40g cocoa powder 50g milk chocolate chips 40g walnuts, chopped (optional) 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 20cm square baking tin and line with parchment paper. 2 Set a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the butter and chocolate and leave to melt. Remove from the heat and stir until smooth. Set aside and leave to cool slightly. 3 Beat the eggs and sugar in a mixing bowl with an electric whisk on maximum speed for 3-5 minutes until the mixture is pale and doubled in volume. Gently fold in the smooth chocolate mixture until incorporated. 4 Sieve the flour, salt and cocoa powder into the chocolate mixture, then gently fold in. 5 Fold in the chocolate chips and chopped walnuts, if using. 6 Pour into the prepared tin and bake for 25-30 minutes until the middle is set and the edges are just beginning to pull away from the sides of the tin. Remove from the oven and leave to cool before slicing. Per Serving 332kcals, 19.3g fat (11.7g saturated), 40.4g carbs (30.8g sugars), 3.8g protein, 1.6g fibre, 0.271g sodium
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Top tip
over-mix l not to Be carefu e flour is th er once tt a e b e th rking th Over-wo y, w e added! h c in ill result . batter w s ie rown dense b
CAKEY BROWNIES Makes 9 230g butter, cubed 125g dark chocolate, chopped 325g golden caster sugar 2 tsp vanilla extract 4 eggs, beaten 180g plain flour ½ tsp salt ½ tsp baking powder 60g walnuts, chopped (optional) 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Greast a 20cm square baking tin and line with parchment paper. 2 Set a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the butter and chocolate and leave to melt. Remove from the heat and stir until smooth. Leave to cool slightly. 3 Whisk the sugar, vanilla and eggs in a mixing bowl until thick and pale. Fold in the chocolate mixture until incorporated. 4 Sieve the flour, salt and baking powder into the chocolate mixture and fold in gently. Fold in the walnuts, if using. 5 Pour into the prepared tin and bake for 40-50 minutes until the top is crisp and a skewer inserted into the centre comes out mostly clean. Remove from the oven and leave to cool before slicing.
Per Serving 464kcals, 26.9g fat (14g saturated), 52.5g carbs (36.6g sugars), 6.4g protein, 1g fibre, 0.303g sodium
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BROWNIE FREAK SHAKE Makes 4 500ml milk (add a little extra if you want to thin the milkshake out) 4 scoops vanilla ice cream 2 brownies, broken into chunks, plus extra for decorating To serve: Marshmallows Whipped cream Chocolate chips 50g dark chocolate, melted 1 Add the milk, ice cream and broken brownies to a blender. PurĂŠe until smooth. Thin out with extra milk, if desired. 2 Add to serving glasses. Thread marshmallows and brownie chunks onto a straw and place into the milkshake. 3 Top with whipped cream, chocolate chips and a drizzle of melted chocolate. Serve immediately. Per Serving 421kcals, 23.7g fat (14g saturated), 43.7g carbs (32.3g sugars), 9.1g protein, 1.2g fibre, 0.179g sodium
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BLONDIES WITH SALTED CARAMEL CREAM CHEESE ICING Makes 9 225g white chocolate, chopped 80g walnuts, chopped (optional) 125g butter, cubed 125g light brown sugar 1 tsp vanilla extract 2 eggs, beaten 125g self-raising flour For the icing: 225g cream cheese, at room temperature 70g butter, at room temperature 125g icing sugar, sifted ½ tsp vanilla extract 50g salted caramel sauce
3 Set a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the butter and remaining white chocolate and leave to melt. Remove from the heat and stir until smooth. Leave to cool slightly. 4 Whisk the sugar, vanilla extract and eggs in a mixing bowl until thick and pale. Fold in the white chocolate mixture until incorporated. 5 Fold in the flour, chopped white chocolate and walnuts, if using. 6 Pour into the prepared tin and bake for 25-30 minutes until the middle is set and the edges are just beginning to pull away from the sides of the tin. Remove from the oven and set aside to cool completely.
7 Meanwhile, make the cream cheese icing. Beat the cream cheese and butter in a mixing bowl until whipped. Beat in the icing sugar until light and fluffy, then beat in the vanilla extract. 8 Spread over the cooled brownies, then drizzle over the salted caramel sauce. Slice into sqaures. Per Serving 557kcals, 35.7g fat (21.9g saturated), 54.9g carbs (43.2g sugars), 6.2g protein, 0.4g fibre, 0.247g sodium
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 20cm square baking tin and line with parchment paper. 2 Chop 175g of the white chocolate. Mix with the walnuts, if using.
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
94-98
IN THIS SECTION
PICNIC PARTY, p94 This month's Home Ec expert shares her top tips for the perfect picnic
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EASY JUNIORS, p97
This easy garlic bread is an ideal quick summer side
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c i n pic
Y T R PA
Julie Sweeney from North Presentation Secondary School, Farranree, Co. Cork, shares her top tips for the perfect picnic
W
hen the sun is shining, my family of five loves nothing more than heading off for the day with a picnic in tow. There are a few things to remember, though, to make sure your sunny summer meal is an al fresco affair to remember…
Keep it cool
• While a cooler box is great for picnics that are held near enough to the car, packing for a midtrek meal can be trickier. For day trips where we will be away from the car, we’ve found it easier to make a homemade cooler bag by lining a rucksack with a plastic bag and putting ice packs in and around the containers of food. • Alternatively, portion food into small tubs, then arrange these into a larger lunchbox and pack with ice. • Freeze your drinks and use these as ice packs; the bonus here is that, once thawed, you have a chilled drink ready to go.
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Smart packing
• Lay everything out on the kitchen table before packing, and start with heavier items on the bottom so softer pieces don’t get squashed. Try to keep items you might need sooner near to the top; I tend to keep fruit snacks or nuts on top to keep the kids going until lunchtime. • Invest in a few lunchboxes with dividers to pack multiple food bits without mixing them up. • Avoid single-use plastic when possible to do your bit to protect the environment! Reusable bottles are a great investment and can keep drinks hot or cold for hours. Bring reusable cutlery and plates too; just bring a small bag so that you can pack them up to wash at home.
The essentials
• Baby wipes and kitchen paper • Insect repellent • Suncream • Rubbish bag (I find it easiest to keep a small bag to hand inside one of the outer pockets of
a rucksack to bag rubbish into as we go along) • Antbacterial hand gel • Blanket, for the ground • Cutlery • Bottle opener (if needed)
Picnic fare
Using the food pyramid helps ensure your picnic is a healthy, balanced meal.
Fruit and vegetables • Salads are ideal picnic food as they transport easily and pack in a load of goodness. • Try a mix of lettuce, baby spinach or kale, watercress and pea shoots. • Add colour with cherry tomatoes, peppers, beetroot (pack this separately to avoid staining other foods). • Easy-to-eat fruit like mandarins, bananas or apples are ideal. Pack bananas separately if possible to prevent bruising.
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kids’ kitchen home ec
Homemade lemonade Makes about 10-12 glasses
3 lemons (washed to remove wax), plus slices, to serve 150ml water 225g caster sugar 1.5l still or sparkling water Ice cubes 1 For the syrup, peel the rind of the lemons gently, taking care not to include any of the white pith. 2 Combine the lemon rind and water in a pan over a medium heat, cover with a lid and simmer for five minutes. Be careful not to let it come to a boil. 3 Remove from the heat. Juice the lemons into a large bowl and add the sugar. Strain the liquid from the pan into the juice and stir until the sugar has dissolved. This syrup can be refrigerated to use at a later date. 4 To make the lemonade, dilute the syrup with still or sparkling water, allowing one part lemon syrup to five parts water per glass. Add ice cubes and decorate with slices of lemon. Per Serving 73kcals, 0g fat (0g saturated), 19.6g carbs (19.6g sugars), 0g protein, 0.004g sodium
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Wholegrains • Wholegrain crusty baps or rolls are great for rolls or tearing and sharing. • Wholegrain wraps are especially handy for the kids, as they can pile in whatever fillings they want from the picnic table. • Scones are also a versatile choice and can be buttered in advance if you’re aiming for a tea party theme.
Dairy • Cheese is convenient for picnic eating, whether it’s cubes for snacking, slices for sandwiches and wraps, or wheels for a cheeseboard. • Individual yoghurt tubs are handy for the kids; just be sure to save and recycle the packaging.
sausage rolls, meat pies, pinwheel wraps or skewers. • Tinned fish can be a handy picnic addition; I prefer to use one of many ‘no-drain’ varieties for convenience. • Mixed nuts are handy for an on-the-go option; mix a tub of cashews, brazil nuts, hazelnuts, walnuts and pistachios to have something for everyone. • Hummus is packed with protein and makes an ideal dip or spread.
Healthy oils Bring a small vinaigrette for salad, or some olive oil for dipping with bread.
Treats Protein • Meat should be packaged carefully and kept cool until serving. Try sandwiches, quiches,
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Keep sugary treats to a minimum; opt for fresh fruit or homemade treats when possible.
Sample picnic hamper • Green salad mixed with tomatoes, peppers and hardboiled eggs • Beetroot, for the salad • Light vinaigrette • Shredded chicken or ham • Tin of no-drain tuna • Crusty baguette • Hummus with carrot, celery and breadsticks for dipping • Cheese and grapes in a tub or on cocktail sticks • Selection of fruit • Water or homemade lemonade
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Easy Food j un iors
This easy garlic bread is the perfect quick summer side
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t Cut ou ep! e k and
Garlic bread Makes 2 small rolls
4 garlic cloves, crushed Handful of fresh parsley 120g butter, softened 2 part-baked petits pains 1 In a mini chopper or food processor, combine the garlic cloves and parsley. Put the lid on and whizz so that everything gets chopped. 2 Put the soft butter in a bowl and add the garlic and parsley mixture. Stir to combine the butter with the garlic and parsley. 3 Preheat oven to 200ËšC/180ËšC fan/gas mark 6. Ask an adult to help you slice the baguettes into 10 slices without slicing all the way through, so that the bottoms hold them together. 4 Spread garlic butter in between the slices of bread. 5 Wet your fingers with water and rub lightly over the outsides of the baguettes. Place the baguettes on a baking tray. 6 Bake for 8-10 minutes until the baguettes are golden. Let them cool a little bit before you eat them!
Per roll 190kcals, 16.2g fat (10.3g saturated), 10.1g carbs (0.4g sugars), 1.7g protein, 0.4g fibre, 0.23g sodium
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
100-115 IN THIS SECTION
FUNCTIONAL FOODS, p100
Nutritionist Amy Meegan looks at the health benefits of fresh berries
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SUPER STRAWBERRIES, p102
Enjoy seasonal strawberries in these wholesome, feelgood treats
MEDITERRANEAN MEALTIMES, p108
The Mediterranean diet has been named the healthiest eating regimen in the world
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l a n o ti c Fun
S D O O F
T OKS A O L N MEEGA Y RRIES M E A B T H S S TIONI F FRE O S T I NUTRI EF H BEN T L A E THE H
FUN FA CT!
A pin ebe straw rry is a w seed berry wit hite s and h a pin red e a like fla pplevour.
Amy Meegan is a nutritionist (BSc Human Nutrition, UCD) and currently works in the area of medical nutrition. A foodie at heart, she spends most of her free time cooking and baking‌ or blogging about cooking and baking! Follow her culinary adventures and access her recipes on Facebook and Instagram @thebakingnutritionist.
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What What is is aa functional functional food? food?
A functional food is a food that provides additional benefits above its nutritional value. Examples include probiotic and prebiotic yogurts, fortified breads, omega-3 enriched eggs and beans. As the summer months approach, our minds often wander to delicious recipes with sweet berries. Not only are berries a fabulous ingredient to cook and bake with, they may be considered a functional food too. Berries contain many bioactive compounds that provide health benefits beyond basic nutrition. These include polyphenols, bioactive compounds also found in other fruits, vegetables, herbs, spices, nuts, wine, olive oil, tea, coffee and chocolate. There are different groups of polyphenols (flavonoids, phenolic acids, stilbenes and lignans), each with their own benefits. The health-promoting effects of polyphenols is
dependent on the quantity consumed, and so the greatest health benefits are seen when berries are consumed regularly. Research has concluded that regular consumption of berries (as part of a healthy and balanced diet) can improve heart health, brain health, the immune system and blood pressure.
in fibre, while blackcurrants are one of the best berry sources of vitamin C.
Including all types of fruit and vegetables in the diet has been correlated with better health outcomes and berries are no exception to the rule. Berries are lower in calories, have a high water and fibre content and are a source of many vitamins and minerals, including the natural antioxidants vitamins C and E. Antioxidants fight free radicals, which may contribute to aging and disease development. A study of fruits in America ranked strawberries as the fourth most powerful fruit in terms of antioxidants.
If you fancy growing your own berries, strawberries are a great place to start. It doesn’t matter if you don’t have a large garden — strawberries can be grown in flower pots, window boxes and even in hanging baskets. Your garden centre will advise on how best to get started and the best variety to grow. Once they’re up and running, remember to water them regularly, use plant food often and allow exposure to the sunshine.
For the best health benefits, include a variety of berries in your diet, e.g. strawberries, blueberries, raspberries and blackberries, as this will provide the widest range of nutrients. For example, raspberries are high
Grow your own strawberries
Once picked, strawberries should be eaten immediately or stored in the fridge, excluding any perished fruit that may damage the other berries. Surplus strawberries can be frozen and enjoyed later in the year when the season is over.
Add more berries to your diet Breakfast
My favourite way to include berries at breakfast it to have a couple of slices of my wholemeal banana and blueberry bread, maybe with a spread of nut butter.
Lunch
I love adding fresh blackberries to fruit salad and topping with natural yoghurt and homemade granola.
Dinner
Berries aren’t as associated with savoury dishes as they are with sweet dishes. My favourite way to include berries at dinnertime is to add sliced strawberries to my salads and drizzle with balsamic vinegar. The flavour combination is delicious.
Dessert
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A raspberry and lemon cheesecake is the perfect summer treat.
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r e p u S berries w a r t
S
erries b w a al str n o s a se me, Enjoy wholeso se in the od treats o feel-g
Celebrate Strawberry Season is Bord Bia’s annual celebration of the strawberry across the summer months. Known for their delicious sweet taste, strawberries are low in calories and sugar, making them the ideal healthy alternative snack for consumers of all ages. An 80g portion of strawberries contains 80% of a person’s daily requirement of vitamin C! Strawberries were first grown in Ireland as early as the 1750s, on the Strawberry Beds Road on the banks of the River Liffey. Today Dublin, Wexford, Meath and Kildare are the main growing areas across the country. For more information and goodfor-you recipes, visit www.bordbia.ie/strawberries
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make it healthy! strawberries
Strawberry and oat cereal bars Makes 12
For the base and topping: 80g butter, melted 120g plain flour 60g wholewheat flour 220g porridge oats 170g honey 50g brown sugar 1 tsp ground cinnamon Pinch of salt For the strawberry filling: 500g fresh strawberries, sliced 1 tbsp fresh lemon juice 1 tsp vanilla extract 1 tsp plain flour 1 Preheat the oven to 180ËšC/160ËšC fan gas mark 4. 2 Line the bottom of a 20cm square baking tin with parchment paper and spray with cooking spray for easy removal. 3 In a large bowl, combine the melted butter, flours, oats, honey, brown sugar, cinnamon and salt. Mix until just combined and crumbly. Scoop out around one third of the mixture and set aside for the topping. 4 Spread the remaining mixture into the bottom of the prepared tin, using your fingers to press it into an even layer. 5 For the filling, place the strawberries in a bowl and toss with the lemon juice, vanilla extract and flour. 6 Spread the strawberry mixture evenly over the base. Scatter the reserved crumble mixture over the top. 7 Bake for 50 minutes until golden brown on top. Allow to cool in the tin, then carefully remove and allow to cool for another 10 minutes. Slice into 12 bars.
Per Serving 246kcals, 6.9g fat (3.7g saturated), 43.2g carbs (18g sugars), 4.6g protein, 3.7g fibre, 0.054g sodium
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Strawberry yoghurt crêpes Makes 6 crêpes
20 strawberries, hulled and chopped 250g plain or vanilla yoghurt For the crêpes: 150g fresh strawberries, hulled 120ml milk 3 large eggs 30g butter, melted, plus extra for cooking 90g whole wheat flour 1 In a bowl, stir together the strawberries and yoghurt for the filling. Place in the fridge until ready to serve. 2 In a blender, combine the strawberries, milk and eggs. Whizz until smooth. 3 Pour the mixture through a sieve into a large mixing bowl to remove the seeds. 4 Whisk in the butter and flour to form a smooth batter. Place in the fridge for one hour, then whisk again. 5 To cook the crêpes, heat a little butter in a non-stick pan over a medium heat. 6 Add a ladleful of batter to the pan and swirl to spread the batter evenly. 7 Cook for 1-2 minutes or until you see bubbles appearing on the top of the crêpe, then flip over and cook for another minute. 8 Transfer to a plate and repeat this step with the remaining batter, adding a little extra butter to the pan when necessary. 9 On serving plates, add some filling to the centre of each crêpe and fold the sides up around the filling. Per Serving 185kcals, 7.8g fat (4g saturated), 20.1g carbs (7g sugars), 8.2g protein, 1.6g fibre, 0.104g sodium
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Strawberry smoothie Serves 4
300g strawberries, hulled 100g raspberries 300ml orange juice 80g Greek yoghurt 1 small banana, roughly chopped Handful of ice 1 Combine the strawberries, raspberries, orange juice, yoghurt and banana in a blender. Add the ice and whizz until smooth. 2 Divide between two glasses and enjoy. Per Serving 121kcals, 2.8g fat (0.1g saturated), 24g carbs (14.5g sugars), 2.4g protein, 2.5g fibre, 0.002g sodium
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Strawberry muffins Makes 12
280g strawberries, hulled and chopped 100g plain flour 60g butter, melted 280g plain Greek yoghurt 170g honey 60ml milk 1 tsp vanilla extract 2 eggs 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 120g whole wheat flour 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 Spray a muffin tin with cooking spray or line with paper liners. 3 Place the strawberries in a bowl and toss gently with 30g of the plain flour. Set aside. 4 Place the melted butter in a large bowl and add the yoghurt, honey, milk, vanilla and eggs. Whisk together. 5 Add the baking powder, bicarbonate of soda and salt. Whisk until well combined. Use a rubber spatula to fold in the remaining plain flour along with the whole wheat flour. Mix until just incorporated. 6 Fold in the strawberries. Scoop the batter into the prepared muffin tin. 7 Bake for 16-18 minutes or until a skewer inserted into the centre of a muffin comes out clean. Allow the muffins to cool in the pan for five minutes, then transfer to a wire rack to finish cooling. 8 Store in an airtight container at room temperature for up to three days. Per Serving 303kcals, 8g fat (4.3g saturated), 51.2g carbs (14g sugars), 8.2g protein, 5.9g fibre, 0.192g sodium
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Three-ingredient strawberry ice cream Serves 4
20 strawberries, hulled and chopped 2 bananas, sliced 1 tsp vanilla extract 1 In a sealable freezer bag, combine threequarters of the chopped strawberries with the banana slices. Seal and place in the freezer www.easyfood.ie
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for 3-4 hours. Place the remaining chopped strawberries in the fridge. 2 Transfer the frozen fruit to the bowl of a food processor. Whizz for five minutes or until smooth and creamy. 3 Stir in the vanilla extract and the reserved chopped strawberries. 4 Serve immediately as soft serve ice cream,
or freeze in an airtight container for 2-3 hours. Allow to sit at room temperature for 2-3 minutes before scooping and serving.
Per Serving 75kcals, 0.4g fat (0.1g saturated), 18.2g carbs (10.3g sugars), 1g protein, 2.7g fibre, 0.001g sodium
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Mediterranean Mealtimes The Mediterranean diet has been named the healthiest eating regimen in the world — not to mention one of the tastiest!
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Halloumi and garlic-dressed vegetables with quinoa Serves 4 4 beetroots, peeled and cut into chunks 4 medium sweet potatoes, scrubbed and cut into similar-sized chunks as the beetroots 4 red onions, thickly sliced into wedges 2 tbsp olive oil Salt and freshly ground black pepper 200g quinoa 1 litre vegetable stock 2 x 250g packs of Halloumi, each block cut into 6 slices Fresh parsley, chopped For the dressing: 1 garlic bulb 3 tbsp extra-virgin olive oil 1 tbsp lemon juice 1 tsp clear honey 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Put the beetroots, sweet potatoes and red onions on a large roasting tray. 2 Cut the top off the garlic bulb and drizzle with a little of the olive oil, then pop it onto the roasting tray too. You’ll be using this later to make the dressing. 3 Season the vegetables and pour the remaining oil over them. Roast in the oven for about 40 minutes, turning halfway through.
4 Meanwhile, put the quinoa and stock in a pot over a high heat. Bring to the boil, then reduce the heat, cover the pot with a lid and simmer for 15 minutes. Drain the quinoa and return to the pot, off the heat. Fluff up with a fork. 5 When the vegetables are done, set the garlic bulb aside and stir the roasted vegetables through the quinoa. 6 Put a cast iron griddle pan over a high heat. Add the Halloumi slices and grill for one minute on each side. To make the dressing, squeeze the roasted garlic from the bulb into a small bowl. Add the extra virgin olive oil, lemon juice and honey and whisk to combine. 7 To serve, divide the veggie quinoa between plates. Top with the grilled Halloumi, then pour over the dressing. Garnish with a little chopped fresh parsley.
Per Serving 1033kcals, 54.6g fat (27.4g saturated), 104..5g carbs (29.3g sugars), 41.4g protein, 14.8g fibre, 2.209g sodium
Top Tip
These high-fi bre veggies are delicious w ith any chee se , but grilled H alloumi is a great semi-hard br ined cheese made from a mixtu re of goat’s and sheep’s milk (or occasion ally cow’s milk) that original ly came from Cyprus.
Recipes and images from Mediterranean Mood Food By Paula Mee Published by Gill Books €19.99/£17.99
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Top Tip
Spinach, Feta and egg bake Serves 4 100g spinach 1 x 400g tin of chopped tomatoes 100g Feta, cubed 10 pitted black olives, sliced (optional) 2 garlic cloves, crushed 1 tsp chilli flakes 1 tsp dried oregano Lots of freshly ground black pepper 4 eggs To serve: Toasted sourdough bread Garlic-infused olive oil
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1 Preheat the oven to 180°C/160˚C fan/gas mark 4. 2 Place the spinach in a colander set in the sink and pour a kettle of boiling water over it. Squeeze the excess water out of the wilted leaves, then divide it amongst four small individual ovenproof dishes. 3 Put the tomatoes, Feta, olives (if using), garlic, chilli flakes, oregano and seasoning in a bowl and mix it all up, then add to the dishes with the spinach. Make a well in the centre of each and crack in an egg. 4 Bake in the oven for 15 minutes or until the eggs are cooked to your liking. Serve with sourdough toast brushed with garlic-infused olive oil.
A handy little brunch for th e weekend, this egg bake is a great w ay to use up leftover roas any ted vegetabl es, sweet po beans or ch tatoes, eese ends. Yo u can make ovenproof di it in one sh if you ha ve n’t got indivi ones. Olives dual contain a ph enolic compo called oleoca un d nthal that ha anti-inflamm s strong atory proper ties. The oliv contain esse es also ntial omega3 fatty acids, our bodies which can’t make so we need them. Luckily to eat , olives are a delicious way to includ e omega-3 in recipes.
Per Serving 170kcals, 11.3g fat (5.3g saturated), 7.8g carbs (4.2g sugars), 11g protein, 2.4g fibre, 0.462g sodium
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Sea bass en papillote with marjoram and lemon Serves 4 Olive oil, for brushing 4 good-sized sea bass fillets, skinned, or 8 smaller, thinner ones Salt and freshly ground black pepper 2 carrots, finely shredded (I use a box grater) 2 celery sticks, thinly sliced 4 spring onions, trimmed and thinly sliced 2 tbsp fresh marjoram, chopped 8 thin slices of lemon A little dry white wine or freshly squeezed lemon juice 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Cut four large rectangles of aluminium foil and four large rectangles of baking parchment big enough to wrap each fish fillet generously. Place each piece of foil on a work surface, shiny side up. Put a piece of parchment on top and fold in the
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edges, then brush each piece of parchment with a little oil. 2 Season the sea bass fillets with salt and pepper. Mix all the vegetables together in a bowl and season those too. Divide the vegetables between the parchment sheets, keeping them to one side of each rectangle of paper to make a bed for the fish fillets. Lay one fillet on top of each bed of vegetables and sprinkle with the marjoram. 3 Put two lemon slices over each fillet and sprinkle with wine or lemon juice. 4 Loosely fold the free half of the parchment over the fish and twist or fold the edges tightly together to seal. Put the packets on a baking tray and bake in the oven for 15 minutes (reduce the cooking time if the fillets are smaller). 5 Serve immediately on warm plates, allowing everyone to open their own fish parcel at the table to avoid it going cold.
Per Serving 169kcals, 5g fat (1g saturated), 5g carbs (2g sugars), 24.6g protein, 1.6g fibre, 0.158g sodium
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Top Tip
Sometimes white fish ne eds a lift, and m arjoram and lemon do ju st that. Mar joram is pleasantly aromatic an d contains se veral antioxi dants, one of which is carnosic ac id.
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Roast spiced sweet potato and lamb salad with a lemon and mixed seed dressing Serves 4 400g sweet potatoes, peeled and cut into wedges 4 tbsp olive oil 1 tbsp coriander seeds, coarsely crushed 2 heaped tsp harissa powder 400g lamb loin, trimmed of all fat 1 red onion, thinly sliced 1 large carrot, grated 1 yellow pepper, deseeded and cut into thin strips 1 celery stick, peeled and thinly sliced 250g cherry tomatoes 1 bag of mixed salad leaves A handful of sultanas For the dressing: 4 tbsp mixed seeds 2 tbsp clear honey 1 tbsp white wine vinegar 1 tbsp lemon juice Salt and freshly ground black pepper 50ml extra-virgin olive oil 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Place the sweet potato wedges in a bowl with two tablespoons of the olive oil, the coriander seeds and harissa. Toss well so that the potatoes are covered with the oil. Place on a baking tray and roast in the oven for about 25 minutes, until tender. 2 Add the remaining two tablespoons of oil to a pan set over a medium heat. When the pan is hot, add the lamb to the pan and brown on all sides. Transfer to a baking tray, then finish in the oven until cooked to your liking — about eight minutes for medium and approximately 15 minutes for well done. When cooked, remove from the oven and allow to rest for a few minutes.
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3 Meanwhile, to make the dressing, toast the seeds in a hot dry pan, then roughly crush them in a pestle and mortar. Whisk the honey, vinegar, lemon juice and some salt and pepper together, then slowly whisk in the olive oil. Stir in the seeds. 4 When the sweet potatoes are cooked, place all the other ingredients in a large bowl and toss with a little of the dressing. Place some salad in each bowl and top with the sweet potato. Slice the lamb and place over the dressed salad. Per Serving 691kcals, 41.1g fat (8.1g saturated), 49.3g carbs (14.7g sugars), 32.7g protein, 8.2g fibre, 0.206g sodium
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make it healthy! Mediterranean
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Top Tip
Aubergine, chickpea and lemon bulgur
Varying your carbohydrates can be fun sometimes. Bulgur is a partially cooked and cracked whole wheat grain that is common in the Middle East and Mediterranean basin. It has a nice nutty flavour.
Serves 4 2 aubergines, sliced lengthways into long strips 5 tbsp olive oil Salt and freshly ground black pepper 250g bulgur wheat 1 litre water 2 large red onions, thinly sliced 1 tbsp ground cumin 1 x 400g tin of chickpeas, drained and rinsed Freshly grated Parmesan (or vegetarian alternative) For the dressing: 3 tbsp extra-virgin olive oil 2 garlic cloves, crushed Zest and juice of 1 large lemon A large handful of fresh coriander, chopped A large handful of fresh mint, chopped
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1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Divide the aubergine ribbons between two baking trays. Brush with four tablespoons of the olive oil and season with a little salt and pepper, then roast in the oven for 15 minutes. 2 Meanwhile, put the bulgur in a pot with the water. Bring to the boil, then reduce the heat and simmer for 15 minutes, until soft. 3 Heat the remaining one tablespoon of oil in a pan over a medium heat. Add the onions and sautÊ until golden and soft, then add the cumin and cook for one minute more, stirring all the time. 4 Drain the bulgur and mix it in with the onions. Add the chickpeas and season to taste with salt and pepper.
5 To make the dressing, put all the ingredients in a small bowl or jar with some seasoning and whisk to combine. 6 To serve, spoon some bulgur onto each plate. Top with the roasted aubergines, a drizzle of dressing and some freshly grated Parmesan, or vegetarian alternative. Per Serving 922kcals, 35.8g fat (4.8g saturated), 132.1g carbs (21.9g sugars), 30.9g protein, 40.5g fibre, 0.086g sodium
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make it healthy! Mediterranean
Baked nectarines with almonds and Marsala Serves 6
6 nectarines, halved and stones removed 75g Amaretti biscuits 75g butter, softened 65g ground almonds 50g golden caster sugar 1 egg 1-2 tbsp toasted flaked almonds 250ml Marsala wine Greek yoghurt 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. 2 Sit the nectarine halves snugly in a baking dish, cut-side up. 3 Put the Amaretti biscuits in a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg and stir together. 4 Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided between them. Scatter with the flaked almonds, then carefully pour the Marsala into the dish through a gap between the fruit so that the topping doesn’t get soggy. 5 Bake in the oven for up to 40 minutes, until the topping is golden and crisp and the fruit is soft. Eat warm with the juices spooned over and a dollop of Greek yoghurt alongside. Per Serving 393kcals, 22.1g fat (8.3g saturated), 34.3g carbs (20.4g sugars), 7.9g protein, 3.9g fibre, 0.084g sodium
Top Tip
Seasonal fibr e-rich fruit (e .g. nectarines apricots, pe , aches, cherrie s, figs and gr makes a won apes) derful founda tion for man the old trad y of itional Med iterranean re Fruit’s natura cipes. l sweetness means you back on the can cut added suga r. Nuts (espec almonds) an ially d seeds also add tremen to the fibre dously content of yo ur dish. Mak own adapta e your tions and cu t the added further if yo sugar even u want to. H owever, if yo u keep your portion smal l, fully savour and enjoy the oc casional trea t, there’s no room for gu ilt at the tabl e. www.easyfood.ie
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Safety dance Make sure your barbecue is as safe as it is delicious with these golden rules for food safety
• Marinate meat in the fridge, not on the counter.
• Allow leftovers to cool before placing in the fridge, but make sure to get them into the fridge within two hours of cooking. If in doubt, throw it out.
• All frozen meat should be thoroughly thawed out before you put it on the barbecue; otherwise it may appear to be cooked on the outside while still being raw on the inside.
• Once your meat has finished cooking, keep it away from raw meat and use separate chopping boards, cooking utensils and plates. Harmful bacteria in raw meat, poultry and their juices can contaminate cooked food items.
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• Burgers, sausages, kebabs and poultry must be cooked all the way through. However, steaks and whole joints of meat can be served as rare as you like.
• A meat thermometer provides great peace of mind, especially when serving others.
• Wash your hands thoroughly and frequently when preparing raw poultry and meat.
• If you want to use marinade as a sauce on cooked food, save a separate portion in the refrigerator — don’t reuse marinade that has come in contact with raw meat, poultry or seafood, unless you bring it to a boil first.
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from our kitchen to yours
Your barbecue
toolkit
Long-handled tongs A long pair of tongs is crucial for barbecuing with real control. Tongs beat forks as they don’t pierce the meat, letting the flavour-packed juices run out.
Long-handled spatula A good barbecue spatula should have an offset handle that allows you to slip the spatula under food with ease.
Meat thermometer An instant-read meat thermometer completely removes any risk of food poisoning, making every barbecue occasion stress-free.
Heavy-duty oven gloves Large gloves that come close to the elbow are best; your cute kitchen ones won’t cut it here.
Grill brush Each time you heat up the barbecue, preheat it on high for 10-15 minutes to incinerate any remaining residue, making it easy to clean off. Vigorously brush the grates with a grill brush until smooth.
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Skewers If you barbecue often, invest in a set of metal skewers. They don’t need to be soaked before use, and are great for cooking a range of foods.
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Here to solve your catsup problem Fancy trying something other than tomato ketchup? Here are three new ideas to bring your barbecue A-game.
Beetroot and chilli ketchup DID YOU KNOW? Ketchup first originated in China and was something akin to a fish sauce, used as a seasoning. From there it made its way to Singapore, where British colonists first encountered what locals called “kecap”. Back in England, it evolved into a popular condiment made from foods like mushrooms or pickled walnuts; the first published recipe for “kachop,” dates from 1727 and was similar to today’s Worcestershire sauce. Tomato ketchup only became the default in the 19th century in the United States, where it was first made with tomatoes, sugar, vinegar and spices.
TEST KITCHEN TIP Make extra marinade and set some aside before you add your raw meat. Use the reserved marinade to brush your meat or fish every 5-10 minutes as it cooks. This will add moisture, trap some smokiness from the barbecue and caramelise to add a delicious depth of flavour.
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Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place 1kg whole, unpeeled beetroots in a large piece of foil and drizzle with a little oil. Wrap up tightly, wrap place on a baking tray and roast for one hour or until soft when pierced with a knife. Allow to cool, then peel and chop. In a large saucepan, heat 2 tbsp rapeseed oil and cook 3 chopped shallots, 3 crushed garlic cloves and 1 tsp cumin for 5-6 minutes until softened. Add the beetroot, 2 chopped red chillies, 180ml red wine vinegar and 1 tsp each salt and black pepper. Simmer gently for 20 minutes. Use a stick blender on to whizz into a smooth purée, then add 70g brown Great s r e g bur sugar. Bring to the boil, then turn to a low heat. Cook gently for five minutes. Pour into a sterilised bottle or jar, seal and store in the fridge until needed.
Banana mango ketchup Heat 2 tbsp vegetable oil in a pan over a medium heat. Cook 1 small chopped onion for 5-6 minutes until softened. Add 1 chopped mango, 2 crushed garlic cloves, 1 chopped jalapeño, 1 grated 2cm piece of fresh ginger and ½ tsp turmeric and cook for 30 seconds. Stir in 4 mashed bananas, 120ml white wine vinegar, 2 tbsp honey, 2 tbsp white rum, 1 tbsp tomato purée, 1 tbsp soy sauce and ½ tsp salt. Bring to a boil, then turn the heat to low, cover and cook for 15 minutes, stirring often. Remove from heat for Ideal n and allow to cool for 10 minutes. Use a stick blender to k chic e whizz into a smooth purée, then stir in enough water to thin to your desired consistency. Season to taste. Pour into a sterilised bottle or jar, seal and store in the fridge until needed.
Rhubarb ketchup In a stainless-steel pan, combine 500g rhubarb stalks, 150g jam sugar, 100ml apple cider vinegar, 1 x 3cm piece of peeled, grated fresh ginger, 50ml orange juice and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Use a stick blender to whizz into a smooth purée. Pass through a fine sieve, then pour into a sterilised bottle or jar, seal and store in the fridge until needed.
t Perfec k r o p for
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ks c i r t
In control
To obtain two different temperatures — important for cooking a variety of foods — put all of the coals on one side. This “direct heat” side will be very hot, while the other side will have a lower temperature.
Wait for it
Don’t cook until the flames have died down. For the hottest, but most even heat, you want the coals to be grey and glowing.
m
t a u r re e p
from our kitchen to yours
Te
Check yourself
To test the heat, see how long you can comfortably hold your hand about 12cm above the barbecue. 6 seconds: low heat 4 seconds: medium heat 2 seconds: high heat
d n a h an e l s c e , r an f e l c So so
We highly recommend cleaning your barbecue as soon as it’s cooled down enough. Sure, it’s a pain, but it’s far worse after a few weeks when the grime has really stuck on there. These cleaning hacks should take the sting out of the job (and if all else fails, we’re firm advocates for the argument that the cook shouldn’t have to clean up!). • Once your barbecue has started to cool down, cover the grates with watersoaked newspaper and close the lid. Leave it closed for 30 minutes to give it a good steam clean. • Mix equal volumes of vinegar and water in a spray bottle. Spray onto the grates and leave for 10 minutes. Empty the bottle, refill with vinegar, spray on and then scrub to clean the grill and its interior. • Sprinkle bicarbonate of soda on the grill and dissolve some more in water. Use a sponge with a scourer to scrub until the bicarbonate of soda is gone and the grill is sparkling. • Once the inside of your barbecue is sparkling, don’t forget to give the outside a good wash with hot soapy water and plenty of elbow grease.
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More than meat
y e h , l l i r g ey
cue yet st barbe ur game. e b r u o Host y to up yo top tips e s e h t h wit
H
Barbecues aren’t just for meat. Wrap potatoes in foil and put directly on the embers whilst everything else cooks. You can also cook fruit in a similar way, or place it directly on the bars.
ul , babpsuannd s Beae cuuttsidif bread of es buns
Toasting th layer of flavour. als adds an extra rolls over the co
Get all your sides and salads sorted and in their serving dishes ahead of time, then cover and place in the fridge until needed. While the barbecue heats up, use this time to set your table with cutlery, plates and glasses and assemble all your barbecuing equipment. The more things you can have checked off the list before you start cooking, the smoother and more enjoyable your day will be.
SEASO E H N(I T NG S I T ) ‘
CHILL OUT
GET PREPPY
The whole point of a barbecue is — well, we won’t lie. It’s the food. But the other point is to spend time with the people you care about. Don’t overstretch yourself by trying to make too much. A couple of meat dishes, a veggie option, a few sides, some bread and some chilled drinks are all you really need to have a good time.
Don’t forget the salt and pepper! Meats and vegetables all need these — salt in particular — to shine. Why not try a spiced dry rub, like the one on p.65?
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from our kitchen to yours
Try a little tenderness
Four ways to make sure your meat stays tender on the barbecue 1 Pound it. Give boneless cuts a good bashing using a meat mallet, or cover them in cling film and hammer with a rolling pin or a heavy pan. 2 Soak it. Marinating meat is a clever way to add flavour while maximising tenderness. Acidic marinades or those involving fruits like kiwi or pineapple do a good job of tenderising meat. 3 Salt it. Brine leaner cuts for 30-40 minutes before cooking. Once they come out of the brine, be sure to pat them well dry. 4 Rest it. This is the final, crucial step for all cuts and types of meat. Once cooked, cover loosely and allow to rest for at least a few minutes. Individual cuts like steaks, chops or chicken fillets should be rested for 8-10 minutes; large joints like a whole chicken or a pork shoulder will benefit from 20-30 minutes of downtime.
TEST KITCHEN TIPS
Instead of cutting across a block of Halloumi, cut it horizontally through it into four equal slices. This way, they won’t slip through the bars of the barbecue and are perfect for serving as alternatives to burger patties.
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It’s a good idea to pre-cook bone-in chicken pieces (like wings or legs) in the oven, then finish them on the barbecue. You’ll still get that smoky touch, but you’ll know that the meat is cooked all the way through.
Don’t use extra-virgin olive oil in marinades — its smoke point is too low for barbecuing, meaning it will burn and add a bitter flavour to your food. Vegetable or peanut oil is a better option.
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Tips FROM THE
TEST K TCHEN Food stylist Shannon Peare is enjoying the best of seasonal fruit this summer
Feeling fruity
Getting fruity
“It’s the time… of the season…” Now that
Keep it fruiting seasonal
When it comes to working with fresh fruit,
it’s finally summer, it’s all about the delicious
you should always try to work with what’s
fresh produce. I love visiting the local fruit
in season. This will ensure you have the
and vegetable shop to see all the fresh fruit
highest quality fruit and the most flavour. For
absolutely glowing on the shelf. This is the
example, if the primary flavour in your bake
time to get working on your berry bakes and
is strawberry, now is the time to get baking,
your fresh cream pavlovas — take advantage
as they’re at their most flavoursome and are
of all this delicious fresh Irish fruit and get
a rich red colour. There ain’t no strawberry
baking! I’m going to show you the different
like a Wexford strawberry. As kids, many of
ways to handle your fruit and how to really
us went berry picking; why not do the same
make the most of it.
now and keep the tradition alive?
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Blackberries Blackcurrants Blueberries Gooseberries Loganberries Raspberries Strawberries Dates are approximate and may vary by a few weeks. In season
Coming in/going out of season
Calendar courtesy of Bord Bia's www.bestinseason.ie
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sweet things baking with fruit
Water is key
Be a little jammy!
When working with fruits like apples and
My Granny Redmond has made batches of
pears, placing the chopped fruit in a bowl
jam every single year for as long as I can
of cold water is a great way to prolong its
remember. Whether it’s blackberry jam or her
freshness. You can prepare your fruit in
infamous crab apple jelly, Granny knows how
advance by storing it in a bowl of water in
to preserve her fruit. Jam-making is one of the
the fridge; just be sure to change the water
oldest and best ways to preserve seasonal
when necessary.
fruit. You can really get creative with jam, too. Don’t have enough blackberries? Add some
Apples on acid!
apples — delicious! Jam is not only great for
A little lemon in your bowl of cold water is a
preserving fruit, it’s also an excellent way to
good old trick to stop apples from browning;
recycle old jars and makes nice personal gifts.
you can also do this by rubbing half a lemon
Hurray for jam!
over the fruit. Don’t overdo it, though, as you don’t want the lemon to overpower the
Drying
natural flavours of the fruit.
Dried fruit is full of flavour and makes a sweet little snack. Dehydrating fruit removes all of the
Chopping small
water along with bacteria, yeasts and mould
Larger chunks of fruit in your bake may look
that live in the moisture. By dehydrating fruit,
appealing, but if the fruit is heavier than
you alter its texture and amplify its flavour. You
the batter, it will sink. Cutting your fruit into
can dehydrate fruit on a low temperature in the
smaller pieces before adding it to the batter
oven over a long period of time. Not only does
is best. If you wish to add more, simply
dried fruit taste delicious, it is also very pretty,
decorate with some extra fresh fruit when
so it’s perfect for crafts like wreath making.
the bake is finished.
Waste not, want not If you find you have loads of fruit at home and it’s about to go off, don’t waste it — bake it! Bananas are always the first ones to turn, but overripe
Preservation
as a substitute for eggs in baking, and are a foundational ingredient in many recipes. If you find you have an excessive number of apples, make stewed apple or an apple sauce. The same principle applies to berries; blend
Baking with dried fruit is a great way to add a little bite to your bake. Rehydrating fruit
It is important to preserve all this beautiful fruit
can add more flavour, so choose any dried
whilst it’s in season. If you wish to recreate
fruit you like and soak it in liquid for a few
your bake later in the year, you need to save the
hours or overnight; this will help to keep a
fruit now! Here are some great ways to do this.
cake moist, especially a traditional fruit cake. If you’ve previously found that fruit sinks to
bananas are ideal for making banana bread. Bananas are also often used
Working with dried fruit
Freeze frame
the bottom of your cakes, try dusting the
Freezing your fruit is a great way of preserving
soaked, drained fruit in flour before adding it
its flavour without adding any extra sugar or
to the batter. The flour will help the fruit from
additives. Here is the best way to freeze and
sinking to the bottom of the tin. This trick
preserve your fruit:
also works for nuts and chocolate chips.
1 Wash and dry your fruit thoroughly (kitchen paper works best) 2 If the fruit has a skin, peel it and remove any
Keep a little fruit reserved
bruises or marks.
You need to showcase your beautiful fruit
3 Cut your fruit into uniform slices or chunks.
bakes, so be sure to set aside some fruit
4 Pat the fruit dry with some kitchen paper,
for decoration. When making something
in a delicious baked treat.
aiming to remove as much moisture as
like blueberry muffins, keep some of your
you can.
weighed out blueberries and sprinkle them
Prep it, prep it good
5 Place the fruit onto a lined baking tray,
on top just before they go into the oven. This
in a single layer. Cover with cling film and
will add a little ‘pop’ on top!
them to make a coulis or a smoothie. Another great way to use up fruit is to make a crumble. The options are endless, so give that fruit a good home
Stay sharp When chopping any fruit, it is important to use a sharp knife. A blunt knife will rip through the fruit, tearing its tissue, losing juices and causing the fruit to spoil faster. A serrated knife is great for tougher fruits like pineapples,
freeze overnight. 6 Remove the tray from the freezer, gently remove the fruit and transfer it to a freezer bag. Remove as much air as possible from the bag before putting it into the freezer. The fruit will last for 6-9 months in the freezer.
This is the time of the year to get creative with your fruity bakes. Save all your gooey chocolate cakes for winter; now is the time to go a little bananas.
apples etc., but be aware that a serrated knife will cause more juice to come out of the fruit.
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sweet things baking with fruit
Charlotte cake Serves 10-12
For the mixed berry coulis: 100g mixed berries 1-2 tbsp caster sugar 1 tsp lemon juice For the sponge: 200g butter, softened 200g caster sugar 4 eggs 200g self-raising flour, sieved 1 tsp baking powder 2 tbsp milk 1 tsp vanilla extract For the mousse: 600g frozen mixed berries, thawed 3-4 tbsp icing sugar
1 In a small pot over a medium heat, heat
through a sieve and discard the pulp. Stir in
all the ingredients for the mixed berry coulis
the icing sugar. Add the leaf gelatine to the
until the fruit is soft. Pass through a sieve
sieved berry mix whilst it is still warm. Allow
and set aside.
the berry mix to cool.
2 Preheat the oven to 190ËšC/170ËšC fan/gas
8 Whip the cream to form soft peaks. Gently
mark 5. Line two 18cm tins with non-stick
fold the cream through the berry mixture
baking parchment.
until just combined. Set aside.
3 In a large bowl, beat together the butter
9 Line a 19cm tin with cling film.
and sugar until light and fluffy. Add the
Line the sides of the cake tin with the
eggs one at a time, beating between
ladyfinger biscuits.
each addition.
10 Press one of the sponge halves into the
4 Fold in the flour, baking powder, milk and
base of the tin. Spoon over some of the
vanilla until fully mixed.
mixed berry coulis and top with half of the
5 Divide the mix evenly between the
mousse mixture and half of one sponge.
prepared tins and bake for 25-30 minutes or
11 Repeat step 10 until all of the coulis and
until a skewer inserted into the centres of
mousse have been used. Allow to set for at
the sponges comes out clean. Allow to cool
least three hours or overnight.
in the tins before allowing the sponges on a
12 Top the cake with whipped cream and
wire rack to cool completely.
decorate with fresh berries.
6 Once cool, carefully slice the sponges in half horizontally.
4 sheets leaf gelatine
7 For the mousse, place a pot over a
500ml cream
medium heat. Add the berries and heat until
Per Serving 605kcals, 21.1g fat (10.7g saturated), 94.2g carbs (51.5g sugars), 10.7g protein, 4.8g fibre, 0.184g sodium
softened and broken down. Pass the berries
To assemble: 24 ladyfinger biscuits 200ml whipped cream A mix of fresh strawberries, blackberries and raspberries
TOP TovIePr sponge
our left r Keep y pops o e cake k a m to n also You ca a trifle. nge the spo freeze . a ter d te for a la
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IN THE NEXT ISSUE SAVOUR FRESH COOKING WITH THE AUGUST ISSUE OF EASY FOOD
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INSIDE...
eas for summer > Simple chicken id peas > Fresh recipes with erts > Frozen party dess r sharing > Pitcher cocktails fo > Weeknight meals > Iron-rich cooking
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SalaD
satisfaction
For the best nutritional balance, the perfect salad should include the following: Leafy greens Brought to you by
Complex carbohydrates
Make the base of your salad a few generous handfuls of leafy greens to provide iron, calcium and antioxidants. The darker the leaf, the more nutrients it contains, so choose options like kale, spinach or watercress.
Aim for slow-release, fibre-rich carbohydrates such as whole grains to give you longlasting energy, especially when paired with protein.
Extras Inventive extra additions like summer fruits (strawberries, raspberries), fresh herbs (parsley, basil) or crumbled or grated cheese can add extra layers of flavour and texture, keeping your salads interesting.
3-5 vegetables A well-balanced salad should contribute significantly towards your seven-a-day. For a wide range of nutritional benefits, include a rainbow of colours: think red (tomatoes), purple (beetroot, red cabbage), orange/ yellow (carrots, butternut squash, peppers) and white/ brown (onions, cauliflower, mushrooms, parsnips) in addition to your leafy green base and other tasty green veggies, such as scallions or broccoli.
Dressing A good salad dressing adds flavour, brings all of the ingredients together and can also contribute healthy fats from ingredients like cold-pressed rapeseed or olive oil. Homemade dressings are best as they won’t contain any additives. For a basic vinaigrette, combine three parts oil with one part acid (e.g. apple cider vinegar, white wine vinegar or lemon juice). Whisk well to emulsify and season to taste. Add your dressing just before eating to avoid a sad, soggy salad.
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Nuts and seeds Not only do these provide extra protein and fibre, but a scattering of nuts and/or seeds will also give you a dose of those allimportant omega-3 fatty acids.
Protein Protein keeps you satisfied and full for longer and is used to build and repair muscle and tissue. To add protein to your salad, try including legumes such as beans or peas; fish, such as salmon or mackerel; lean meat, e.g. chicken or turkey; or eggs as an excellent source of protein.
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THE COOKCENTRE COLLECTION. To find out more about the collection of range cookers from Belling, please contact Glen Dimplex Ireland on t: 00 353 1 842 4833 e: salesireland@glendimplexireland.com w: www.glendimplexireland.com
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