INSPIRING RECIPES & TIPS FROM IRELAND’S TEST KITCHEN EASY FOOD ISSUE 141
Simple Summer
• PERFECT PICNIC RECIPES • COOKING WITH IRISH TOMATOES • ICE CREAM DESSERTS • QUICK WEEKNIGHT MEALS • IRON-RICH FOODS • EASY FISH DINNERS • NEW WAYS WITH CHICKEN •
7d &0tested
trie
Baking
recipes
New ideas for
Chicken Chicken
Fresh Irish
UK £4.30
AUGUST 2019
R 44.90 (incl. VAT)
R 39.90 (incl. VAT)
AUS $8.50 AUGUST 2019
9 771649 425127
08
LEMON, BLU EBERRY & POPPY SE ED BUNDT, P.127
ROI €4.50 EF141_001_Covers_CG.indd 1
cooking
FISH DINNERS
Fabulous frozen desserts
PLUS: THE INSIDE SCOOP AT MURPHY'S ICE CREAM
SPECIAL FEATUR Picnic-perfect re E from healthy fa cipes st fo restaurant LEON od
12/07/2019 15:01
Subject to availability. Excludes Dublin Heuston Station store. See in store for details.
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Lemon, poppy seed and blueberry Bundt, p.127
EDITORIAL TEAM Deputy Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Chicken satay bánh-mì with pickled chillies, p.80 Digital Interns Alison Egan foodintern@zahramediagroup.com Contributors Aoife Howard, Michael Fleming and Maria Hickey. 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: Boozy Irish ice cream floats, p.83 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
Welcome to the August issue of Easy Food!
Caroline Gray
We love that this is still a time of year to soak up the sunshine (when we get it) and dive into al fresco dining (again, weather permitting…). For an island with a summer as unpredictable as ours, I always love how we take every opportunity to make the most of the season. From barbecues with friends to picnics with the kids and even a swanky dinner party in the back garden, there’s nothing like enjoying a homemade meal with the warm sun on your back and a chilled drink in hand. That’s why we’re going all out with our favourite meal ideas for summertime dining. Make the most of seasonal Irish peas from p.28, or fresh tomatoes, p.34 — trust us, your summer won’t be complete without having made the tomato and goat’s cheese tart, p.35! Sometimes, old favourites just need some fresh summer twists, which is what we’ve done with our clever takes on chicken, p.72; there are plenty of ideas there for upgrading your next barbecue menu, from the fried chicken burgers with Buffalo slaw to Korean chilli chicken skewers. If you need something to wash them down, flip to p.92 for our favourite pitcher cocktails, all perfect for sharing. Don’t forget the sweet treats! Resident food stylist Shannon Peare is feeling nostalgic and highlighting some of her favourite retro bakes, including baked Alaska and pineapple upsidedown cake, along with the baking tips that have stood the test of time from p.122. We’re also staying cool with easy frozen desserts, p.84. Break out the blanket for a luxurious picnic or plan the perfect dinner party with recipes from LEON, the UK’s healthy food chain that just recently opened its first location in Ireland. Championing wholesome, homemade food we’re always dying to try, LEON’s cookbooks have been firm favourites with the Easy Food team and we’re delighted to share some of our bestloved recipes from p.18. Here’s hoping for at least one more month of picnics, barbecues, garden parties and, of course, sun!
BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Pea, pesto and prosciutto gnocchi, p.30
Check out our other title... THE NEXT ISSUE...
Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Beef vindaloo, p.111
The September issue is on sale August 24th!
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Easy Food 3
11/07/2019 7:03 p.m.
AUGUST
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 PEAS OUT
Sweet, fresh and packed with protein,
peas are a summertime superstar
36 HERE TODAY, GONE TOMATO
Ripe Irish tomatoes are one of
summertime’s best treats
LARDER LUCK 44 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming
remembers some of his more unusual
customer requests
46 NEW WAYS WITH FRESH HERBS
Delicious ways to incorporate fresh
coriander, basil and dill into your cooking
Summertime beef stew
P.45
P.37 Tomato and goat’s cheese tart
P.94 Spicy honeydew margaritas
WHAT’S FOR DINNER? 50 WEEKLY MENU PLANNER
Keep it simple, keep it quick with our whole week’s worth of family meals
COOKING FOR FUN 92 PITCHER PERFECT
4 Easy Food
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Relax in style with these fruity, crowd- pleasing cocktails
AUGUST 2019
12/07/2019 12:16
Roasted strawberry sundaes
P.102
MAKE IT HEALTHY!
104 OH MY GOODNESS!
Amy Howard shares a bright and
fruity acai bowl
106 IRON STOMACH
Getting enough iron is easy with
these clever recipes
Caprese chicken
P.77
P.111
Beef vindaloo
KIDS’ KITCHEN
FROM OUR KITCHEN TO YOURS
98 IN A PICKLE
This month’s Home Ec expert tells us
it’s the perfect time of year to pickle
115 All the knowledge you need to become
fresh produce
an expert in the kitchen
101 EASY JUNIORS
These roasted strawberry sundaes
make the perfect summertime treat
Retro raspberry trifle
P.129
From The Cover P.122
BAKE TO THE FUTURE
P.72
THE BIRD IS THE WORD
Food Stylist Shannon Peare is taking us back in time with these retro recipes
These stunning summer dinner ideas show just how versatile chicken can be
P.84
NO-FUSS FISH
JUST CHILLIN’
Cool off this summer with our fun, frozen desserts
P.82
EAT IRELAND
Deputy Editor Jocelyn Doyle looks at the most Irish of ice creams
www.easyfood.ie
EF141_04-05_Contents.indd 5
P.62
These so-simple fish recipes require just five main ingredients
P.18
SUMMERTIME AND THE EATIN’ IS EASY
Bring a bit of sunshine to your plate with these bright dishes
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
Easy Food 5
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RECIPE INDEX v
v MEAT Baked lamb kofta with roasted vegetables
22
•
Esther’s pork pie
25
•
Pea, pesto and prosciutto gnocchi
30
•
Summertime beef stew
44
•
Basil, bacon and summer vegetable frittata
47
•
Chilli beef stir-fry
54
•
Lamb steak sandwiches with roasted garlic mayo
56
•
Beef vindaloo Summer salad pâté baguettes
111 114
LF DF GF
•
x
• •
• •
•
•
•
•
•
•
• •
• •
•
•
•
•
•
FISH AND SEAFOOD •
•
20
•
Sea bass with brown butter, peas and mussels
31
•
Salmon, fennel and dill en papillote
48
•
•
Fish shop wraps
52
•
•
Smoked salmon and caper linguine
55
•
•
Salmon and courgette spaghetti
64
•
•
•
•
Pan-roasted Mediterranean hake
65
•
•
•
•
Tray-baked honey harissa trout
67
•
Moules frites with pesto
68
•
•
•
Easy sea dogs
69
•
•
Fisherman’s eggs
108
•
•
•
•
•
• • •
•
• •
• •
Lentil burgers
109
•
Spicy peanut tofu stir-fry
113
•
Strawberry and blueberry cobbler
23
•
Retro raspberry trifle
123
•
• •
•
•
Chantal’s saffron chicken quinoa pilaf
19
•
Asian roast chicken
46
•
Dill chicken sandwich mix
48
•
Lemon chicken with simple Greek salad
53
•
Fried chicken burgers with Buffalo slaw
74
•
Barbecued peri peri chicken
75
•
Caprese chicken
77
•
Korean chilli chicken skewers
78
•
•
•
Chicken satay bánh-mì with pickled chillies
80
•
•
•
Beetroot, goats’ cheese and walnut tart
26
•
Quick herby peas
32
•
Easy peasy soup
32
•
Tomato summer salad
34
•
Tomato and goat’s cheese tart
35
•
Simple roasted tomatoes with garlic
36
•
Carrot and coriander fritters
46
•
Basil, peach and goat’s cheese bruschetta
47
•
Mediterranean chopped salad
48
•
Courgette and tomato frittata
51
•
•
Savoury tomato and goat’s cheese crumble
58
•
•
•
Roasted beetroot, walnut, watercress and Feta salad
99
•
•
•
Easy pickled beetroot
99
•
•
•
6 Easy Food
EF141_006_Recipe_Index.indd 6
•
•
•
•
x
Baked Alaska
124
•
Raspberry and lemon Battenberg
125
•
•
COVER RECIPE: Lemon, poppy seed and blueberry Bundt
127
•
•
Pineapple upside down cake
128
Toffee nut banana splits Toasted brioche with cherries and chocolate
x x
•
•
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
57
•
•
•
59
•
•
•
Boozy Irish ice cream floats
83
•
Pina colada sorbet
86
•
•
•
•
Strawberry and lemon semifreddo
87
•
•
•
•
Ice cream truffles
89
•
•
•
•
Ginger and apricot ice cream floats
90
•
•
•
Roasted strawberry sundaes
102
•
•
•
Pea pesto
32
•
•
•
•
•
Chimichurri
46
•
•
•
•
•
Disaronno sour
10
•
•
•
•
•
Tia coffee tonic
11
•
•
•
•
•
Berry basil breakfast smoothie
47
•
•
•
•
•
Peach and thyme sangria
93
•
•
•
•
•
Spicy honeydew margarita
94
•
•
•
•
•
Strawberry mojito
95
•
•
•
•
•
SAUCES
POULTRY •
• •
•
•
•
•
•
•
•
•
•
LF DF GF
•
•
DESSERTS
Salmon and dill muffins
VEGETARIAN
v
x •
105
BAKED GOODS
• •
v Mango and raspberry acai bowl
•
•
•
•
•
•
•
•
•
•
•
•
•
•
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
DRINKS
•
•
•
•
• •
•
•
•
•
•
•
•
•
•
• • •
•
•
•
•
v
Budget-Friendly
T
Freezable
J
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
Low-Fat
DF
Diabetes-Friendly
GF
Gluten-Free
AUGUST 2019
11/07/2019 16:18
What’s inside A sneak peek at what you’ll find in this issue
KEEP IT EASY
Enjoy a chilled-out summer with plenty of quick and straightforward recipe ideas. Check out our weekly menu planner (from p.50) for lots of midweek meal inspiration, or head to p.62 for oh-sosimple fish recipes using just five main ingredients. From p.106, we’ve also included easy, tasty ways to make sure there’s enough all-important iron in your diet.
Lamb steak sandwiches p.56
Tray-baked honey harissa trout p.67
KEEP IT DELICIOUS
Obviously, when you’re as obsessed with food as we are, the most important thing is that summer is packed with as many delicious meals as is humanly possible. If you’re still hungry after all of the above, check out our chicken recipes from p.72 — we’ve packed them with all the flavour we could muster. For retro-themed sweet treats, head for Food Stylist Shannon’s bumper baking feature from p.122; you’ll find yourself transported back in time with beauts like baked Alaska and pineapple upside-down cake.
Summer salad pâté baguettes p.114
KEEP IT SEASONAL
We’re still relishing the bounty of the summer season, with gorgeous recipes making the most of sweet, protein-packed peas (p.28), juicy, ripe tomatoes (p.34) and fresh herbs (p.46). We all know summer ends far too quickly, so be sure to seize the opportunity to cook with seasonal ingredients while it lasts.
Barbecued peri peri chicken p.75
Tomato goat’s cheese crumble p.58
Pea, pesto and prosciutto gnocchi p.30
Courgette tomato frittata p.51
KEEP IT COOL
Stay cool in the sunshine with our fun, frozen desserts, from p.84 — there’s something to suit everyone, from kids to grown-ups! Speaking of which, flip to p.92 for a far more adult way to cool down — fresh and flavoursome cocktails, all made in pitchers for the easiest-ever summer entertaining. In the mood for more? Turn to p.82, where Deputy Editor Jocelyn chats to Murphy’s Ice Cream about their uniquely Irish offering and makes an ice cream float that’s definitely for the over-18s crowd.
Strawberry and lemon semifreddo p.87 www.easyfood.ie
EF141_007_What's_Inside.indd 7
Peach and thyme sangria p.93
Boozy Irish ice cream floats p.83
Raspberry and lemon Battenberg p.125
Baked Alaska p.124 Easy Food 7
11/07/2019 16:21
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
May
Competition Winners
“Congratulations on your magazine. I have been reading for years now, and it is always an inspiration when looking for new ideas.” – Helen Hartnett
“Could you please help – I’m looking for a replacement for the chocolate chip cookie bar recipe that I’ve accidentally ripped. My kids love to bake them!” – Rebecca O'Sullivan “No problem! Here’s the link for the recipe: https://easyfood.ie/recipe/ chocolate-chip-cookie-bars. Happy baking!” – Team Easy Food Thank you! So kind of you. I’ll be baking this with the kids this week!” – Rebecca O'Sullivan
“I really enjoy your magazine. I am a South African of Indian descent and am amazed at how spicy some of the recipes are. Do the Irish really eat such spicy food or is it an acquired taste? Or are you catering for the cosmopolitan population that Ireland has? I’ll be interested to know”
– Shireen Akbar
The influence of global flavours in recent years has had a big influence on Irish palates. While not everyone is a fan of fiery foods, we’ve found that Irish tastes have certainly evolved in the 15 years since we began printing Easy Food, and have grown to look for a wide variety of foods, including spicier dishes. We’ve also found the more you eat foods with a kick, the more you enjoy them!
2 nights’ B&B with one dinner for family of four at Cork International Hotel Avril Sheridan
1 x crockery collection from Gourmet Food Parlour Jean Boyle, Co. Kildare
1 overnight stay for 2 at Clayton Hotel Charlemont w. breakfast and an evening meal in Lockside Bar/Social Damien McCrink
“I love the recipes in this magazine, they are so easy to make.” Josie Kelly
“I love Easy Food Magazine, it's my favourite and I've been buying it since it first came out.” Mary Kilroy
“Got our hands on the June/ July issue of @easyfoodmag. We’re delighted to be featured. Huge thanks to Jocelyn Doyle for showcasing our produce and the importance of Dexter cattle and sustainable farming. We'll be grinning like Cheshire cats for the rest of the week!” @CastlescreenFrm
“@easyfoodmag Just had your ginger and honey pork stir-fry for lunch. Love how tender the bicarb made the pork. Definitely adding it to more marinades in future.” @sweetandmeat
“Turkey mince is the business… I make an @easyfoodmag turkey sloppy Joe and feels lots less guilty than using regular mince. Also makes damn fine burgers too.” @MaryMc_31 8 Easy Food
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“I had a wonderful experience with @easyfoodmag. When my boy was only 11 days old they accommodated me, my wee baby and my mother for assistance so that I could compete in a cookery competition. I fed him when he needed to be fed. It was wonderful!” @wholesomeIE
“The sausage and chicken bake was SO easy and SO delicious. Thank you. More like this please.” Lynda Jackson
“I made the Moroccan inspired chicken thighs with chickpeas and harissa last week. Super tasty and even better as leftovers the next day.” @pamsmith241 AUGUST 2019
11/07/2019 16:31
letters and comments
Cook with us!
Meet the Taste Team
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 and don’ts, tips for finding difficult-to-gather ingredients and anything else that comes up. Come cook with us!
What you’ve been cooking
Would you like to road-test new recipes and products for Easy Food? Get in touch with Jocelyn at jdoyle@zahramediagroup.com to get involved and join our Taste Team.
Brenda Byrne says, “I work in retail and live with my Mum, who is also my best friend. Together, we love to travel and go horse racing. I love spending time in the kitchen cooking up a storm for friends and family, and I love to experiment with new dishes.”
Margaret O’Reilly says, “I live in a beautiful part of the world in Castlemaine, Co. Kerry and our home faces Carrauntoohil. I live with my husband Brendan and three children, Zara 16, Jake 16 and Jesse 12. I work full time as a Special Needs Assistant, which I really enjoy. I love to travel and meet new people. I also love to try new and exciting recipes, especially Indian, Thai and Italian, and I enjoy baking breads and cakes. My kids like cooking and have their own favourite dishes that they like to prepare. My relaxing time is at night when I read the newspaper with a cup of tea."
Out and about We were all about Bloom this month, with Editor Caroline giving demonstrations with Bord Bia on the Friday, showing people how to make a variety of perfect summer salads. On the Monday, Deputy Editor Jocelyn was in the GIY tent, taking part in a panel discussion on the hidden costs of cheap food.
“@easyfoodmag fudgy brownies from this month’s issue with a chocolate peanut butter frosting… Holy moly! Can’t wait to have one while watching Love Island tonight.” @jennylonican03
“Tonight's dinner was courgette, sun-dried tomato, Cheddar and onion quiche from @easyfoodmag. I made this quiche because: 1 It's a new recipe from Easy Food magazine (which I love) 2 Courgettes are in season 3 I wanted to showcase @thelittlemilkcompany cheese I'm a big fan of supporting small independent Irish producers. Bought this cheese @aldi_ireland and am absolutely in love with it! The quiche was absolutely delish. Even the kids ate it, and enjoyed every mouthful. Leftovers for lunch tomorrow.”
The Insta post you loved the most You loved our apple-cake with cinnamon cream icing. “That’s a talented piece of cake work!” @foodanatomist “Nice.” @nik.maiser “I made this for Halloween last year! It was amazing, those caramelised apples could be eaten all day.” @ thebakingnutritionist
Food Love Easy ruggle st t u b , e magazin ops? in the sh p u it k ic n to p ca u o y r— No bothe se a copy a h rc u now p ith Issuu! online w om w.issuu.c Visit ww details. for more
Contact us Easy Food Magazine @easyfoodmag easyfoodmag
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EF141_008-009_Your_Say.indd 9
Easy Food 9
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Cheers,
darling
These tasty summer cocktails are perfect for your chilled-out summer
10 Easy Food
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Disaronno sour Makes 1
35.5ml Disaronno 10ml simple syrup 25ml fresh lemon juice To garnish: Twist of lemon zest Cherry 1 Add all the ingredients to a shaker and fill with ice. 2 Shake to combine, then strain into a chilled cocktail glass. 3 Garnish with a twist of lemon zest and a cherry, if desired.
AUGUST JUNE 2019
12/07/2019 12:17
advertorial
Tia coffee tonic Makes 1
35.5ml Tia Maria 80ml tonic water Shot of espresso To garnish: Twist of lemon zest 1 Fill a glass with ice. Pour the Tia Maria, tonic and espresso into the glass. 2 Give it a swirl. 3 Garnish with a twist of lemon zest.
www.easyfood.ie
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Easy Food 11
12/07/2019 12:17
Food festival season
FOOD BITES Food lovers, mark your calendars for these delicious summer events!
August 2019 8-11 Eatyard Wine & Cheese Festival
This new festival is “all the fun of wine & cheese without the intimidation!”This is a festival for all wine and cheese fans, with a stellar selection of boutique wine and cheese vendors, plus tastings, games, cheesy karaoke and live music. Iveagh Gardens, Dublin 2
15-18
www.wine-n-cheese.com
8-12 Carlingford Oyster Festival
Now in its 40 year, this family-friendly festival is packed with delicious seafood, oyster foraging, children’s activities, water sports in the harbour and a country music stage. Carlingford, Co. Louth th
The event showcases local food producers, chefs and restaurants and gives visitors an opportunity to sample and purchase the finest of Cavan fare. Enjoy food demonstrations by the best chefs in the country, along with a wide array of family activities. New this year is a fashion show and a Wellness Village! Cavan Equestrian Centre, Co. Cavan
2225 22- Dalkey Lobster Festival -25
The Dalkey Lobster Festival is a wonderful fusion of local seafood and jazz and is the perfect place to spend some time with family and friends, as well as sampling some incredible dishes. Dalkey, Co. Dublin Facebook @DalkeyLobsterFest
23-25 - Taste of Donegal -25
www.thisiscavan.ie
Experience Irish food We’re constantly on the hunt for new food experiences, so we’re delighted to see a new initiative from Good Food Ireland offering just that. Good Food Ireland Experiences — a new online service available on the Good Food Ireland website — allows food lovers to browse experiences by date, destination or simply by the food experience they would like to explore. The site also allows users to book the experience
12 Easy Food
EF141_012-013_Food_Bites.indd 12
Enjoy the best cooking with fire and smoke at the Big Grill Festival, where you can take part in demos and workshops from wellknown chefs, as well as enjoying a craft beer or two. Herbert Park, Dublin 4 ww.biggrillfestival.com
www.carlingfordoysterfestival.com
9-10 Taste of Cavan
The Big Grill
directly and receive immediate confirmation. Experiences are as diverse and varied as the food scene in Ireland. For food lovers looking for a new experience, try a hands-on bread-making course in Ballymaloe, enjoy foraging and lunch on an historic estate, dine with a local chef at a private lunch in Co. Donegal or collect a traditional Tipperary country picnic for two. For those looking to take a road trip, you can explore many experiences broken down by your chosen route and destination such as the Wild
Visitors will be treated to exhibitors from all over Ireland and the UK, as well as wine and beer masterclasses and celebrity chef demonstrations, not to mention a fantastic fireworks display. Donegal Town www.atasteofdonegal.com
Atlantic Way, Ireland’s Hidden Heartlands, Northern Ireland and more. Looking to entertain the little ones over the summer holidays? How about making your own chocolate bar in Co. Clare; embarking on a blackcurrant and horse breeding farm tour in Co. Wexford; learning to make goat’s cheese on a family farm in Co. Cork; or getting the kids buzzed about beekeeping in Co. Galway. The options are endless and the experiences are promised to be unforgettable — an authentic Irish food and drink experience is guaranteed by Good Food Ireland. Keep up to date with the latest news by following Good Food Ireland on social at @goodfoodireland #GFIExperiences.
AUGUST 2019
11/07/2019 16:27
news
Your new Address We were lucky to enjoy a night’s stay in The Address at Dublin 1, the inner city’s best-kept secret. Right beside Connolly Station, it has a location that can’t be beaten, and stepping into its plush lobby immediately leaves the city noise far behind. We loved the cosy, yet ultramodern bedrooms, kitted out with the latest technology so that you can close your curtains and manage all of the lighting while snug in bed. There’s even a pillow menu, so you can order the kind that’s right for you! The Club Lounge on the seventh floor boasts a gorgeous terrace, and here you can find tea, coffee, snacks throughout the day, as well as complimentary
wine and nibbles between 6.30 and 7.30pm — a lovely touch. When it’s time for a proper meal, McGettigans on the ground floor offers warm and welcoming gastropub vibes, delicious cocktails and a menu packed with classic, yet elevated favourites of casual dining, from falafel burgers in charcoal buns and battered fish and chips to slow-cooked rib of beef with sticky soy-glazed baby carrots and crispy shallots, or rack of lamb with bulghur wheat salad. Finish with a lemon pie or creamy profiteroles, before drifting back to the nest for a long, comfortable night’s sleep. (We suppose you could go out for the night, given the location, but there was no keeping us away from that bed!)
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e feel like all our favourite foods should come in tower-sized portions, so we were only delighted when Dublin’s SOLE Seafood & Grill launched their Afternoon Seafood Tower, offering a lunchtime selection of their most popular Irish seafood on a tiered serving platter for €29.50 per person. Think Howth smoked Irish organic salmon, Dublin bay prawns, Irish rock oysters, Irish brown-crab claws and steamed west Cork mussels. Wash that down with a chilled glass of Chablis and we’re living our best lives! SOLE is a chic, seafood-lover’s paradise and definitely a prime spot to choose if you’re looking for a luxurious — yet affordable — lunch in Dublin. The Afternoon Seafood Towers are available Fridays and Saturdays from 12-4:30pm. www.SOLE.ie
www.theaddressatdublin1.ie
Easy Food’s beer and food pairing evening Easy Food fans joined us at Urban Brewing in Dublin’s Docklands on June 25th for a fabulous evening of fun, beer and – of course – food! We kicked off the night with a private tour of the on-site brewery from master brewer Mickey Lynch, learning how they craft their beers to match perfectly with seasonal menu offerings. We settled down to dinner in Stack A Restaurant, nestled in the vaults of Urban Brewing. Head chef Dan Keane talked guests through the three-course menu and how each course would be expertly paired with an Urban Brewing beer. The starter of cured fillet of sea trout with beetroot, blood orange and watercress was matched with Urban Brewing Spiced Saison, a dry, spiced brew that was developed with flavours reminiscent of a Bloody
Seafood and eat it! W
Mary. The main course included a 14-hour slow-cooked daub of beef and smoked rump that was matched with an Oatmeal Pale Ale, a rich but easydrinking draught. Finishing on a high note, dessert featured a moreish sticky toffee cake with miso gelato and caramelised banana, paired with an Irish stout with complex coffee and liquorice notes. We left full of good food and quality foodie chats, and already can’t wait for the next event!
Ketchup to this We love finding tasty new condiments to accompany our summer meals, and it’s always a bonus when they’re made with healthy ingredients. Created in 2017 by Elizabeth Jones in order to suit her son’s severe food allergies, Real Good Ketchup is vegan, allergen-free and free from artificial flavours and preservatives. It’s also got a whopping 80% less salt than other regular ketchups and — because it uses only naturally occurring sugars, including xylitol from sustainable birch and beech wood in
Scandinavia — it has over 75% less sugar, too. Real Good Smokey BBQ Ketchup is made with fresh tomatoes, while its smokey flavour is provided by natural hickory and oak smoked water from the deep South of Tennessee. Find Real Good Ketchup in SuperValu stores nationwide, priced at €3.49 per 285g bottle. For more information, visit www.realgoodketchup.com.
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Cookbook CORNER
BBQ+A with Myron Mixon
The Joyful Home Cook
Piatti
By Myron Mixon Published by Abrams €24.75/£21.99
By Rosie Birkett Published by HarperNonFiction €22.50/£20
By Stacey Adimando Published by Chronicle €25.85/£22.99
If you’ve ever wanted to learn more about American barbecue, Mixon is your man. In this hunger-inducing new cookbook, he answers the questions most frequently asked of him during cooking demos and classes. What’s the secret to great barbecued chicken? Do I need to marinate my meat? What’s better, pork or beef ribs? Can I smoke a ham? How do you trim a brisket? Mixon’s answers are clear and informative, and the recipes peppered throughout are a carnivorous treat, too: grilled rib-eyes with homemade steak sauce; baby back ribs; simple smoked pork shoulder; barbecue-stuffed baked potatoes; apple and bacon-stuffed chicken breasts; and plenty of glazes, sauces and marinades to go with your meat-focused feast. Aspiring pitmasters, sit up and take note.
We love to cook, but sometimes we do need a little motivation to break out of that all-too-easy food rut. While these recipes aren’t made for hectic midweek evenings, they do provide a spark of inspiration for making something truly special when time allows. Our must-makes include mackerel with buttered greens and pickled radish; sour cream sourdough crumpets; whole brined, spatchcocked barbecue chicken with charred lemon butter and green romesco sauce; quick wild garlic yoghurt flatbreads; celeriac remoulade; and an apricot, buttermilk and hazelnut tart. We especially love the chapter of fermented, pickled and preserved foods — pickled peaches, we’re coming for you! A ray of sunshine from start to finish, this one will bring the joy back into any home kitchen.
Long-time readers will know how much we adore Italian food, and we love this book of sharing plates for easy entertaining. Everything about this one is beautiful, from the cover to the photography and the recipes themselves. Italians do simple food really, really well, and that’s true throughout this collection. The recipe ideas speak for themselves: roasted shallots with sage cream sauce and pomegranate seeds; garlic bread knots; deep fried battered prawns and fennel; thinly sliced Tuscan pork loin; olive oil cornmeal cake; crispy pork ribs with scallion-ginger herb sauce; olive oil-marinated goat’s cheese; mortadella and Fontina puff pastry ‘slab’ pie; baby root veg in coriander vinaigrette; pistachio pesto; salmon rillettes. This will leave you feeling inspired to gather your loved ones, get outside and serve them something lovely.
Well + Good By Alexia Brue & Melisse Gelula Published by Potter €25.30/£22.50 In this gorgeous volume, Well + Good website founders Brue and Gelula have curated a collection of 100 healthy, yet interesting recipes, each of which takes under 30 minutes to pull together. Coming from contributors including chefs, nutritionists and wellness experts from a range of disciplines, as well as famous faces ranging from Elle MacPherson to Marie Kondo, the recipes cover everything from morning meals to sweets and snacks. Many of them grabbed our attention immediately: spicy salmon poke; sumac pitta breads with tomato and peach panzanella; jalapeño pancakes; sweet potato gnocchi. Whether you’re vegetarian, dairy-free or on the Paleo diet, or eating for better energy, digestion or mood, there’s something here to make you feel well and good.
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products
TEDDY BEARS’ PICNIC
Plan the perfect family day in the sunshine with these picnic accessories
Pride picnic blanket Flying Tiger Copenhagen stores nationwide €7/£6.25
Yellowstone green 26-piece picnic set www.littlewoodsireland.ie €16.99/£15.20
Picnic basket Homesense Ireland stores nationwide €69.99/£62.65
Outdoor picnic blanket Homesense Ireland stores nationwide €12.99/£11.60
Beau & Elliot linear insulated satchel with vacuum flask and hydration bottle www.littlewoodsireland.ie €42.99/£38.50
Picnic mat pegs Flying Tiger Copenhagen stores nationwide €1/£0.90
Plastic drinks dispenser with handle and tap Flying Tiger Copenhagen stores nationwide €3/£2.70
Pompom insulated picnic backpack www.next.ie €36/£32.25
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Summerhouse by Navigate Seat Cooler www.littlewoodsireland.ie €42.99/£38.50
Navy picnic rug www.debenhams.ie €15.40/£13.80
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COMPETITIONS
WIN AN OVERNIGHT FOR TWO AT THE GIBSON HOTEL! Live like a superstar — if only for one night!
E
njoy the Superstar Package at the four-star gibson hotel, which includes an overnight stay for two with a threecourse dinner, followed by breakfast the next morning. The ideal offer for a summer city break!
Modern, understated and right beside the 3 Arena, the gibson hotel captures the essence of Dublin city. The hotel takes inspiration from its central location in the Docklands area and provides the ultimate urban retreat for music lovers, art junkies and food fanatics.
The gibson hotel offers calming and comfy bedrooms to escape from the hustle and bustle of city life. The rooms are designed with soothing colours and textures. Flooded with natural light, and with many opening onto private courtyards, the rooms promise an oasis of calm within a buzzing city centre location.
On the third floor, guests can indulge in culinary delights at Coda Eatery, the famous First Dates restaurant! Coda uses seasonal, locally sourced ingredients to
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create wholesome dishes, prepared by Executive Head Chef Igor Cikarev and his team. Loved for its laid-back look and feel, Coda is perfect for a catch-up with friends before a concert, or dinner as part of a romantic date.
Guests can also explore the stylish Hemidemisemiquaver Bar and enjoy a range of nutritious and flavourful dishes. There is also a terrace area, a great spot to enjoy summer drinks! For a chance to win the Superstar Package experience for two, email your contact details and the answer to the question below with GIBSON in the subject line to competitions@easyfood.ie: The gibson hotel is located beside which venue? A. Vicar Street B. The 3 Arena C. The RDS Visit www.thegibsonhotel.ie for more information. Terms and conditions apply. Competition closes August 23rd 2019.
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competitions
H
ampers & Co are Ireland’s leading gifting company with over 29 years’ experience providing a bespoke gifting service.
Founder Emer Purcell sources luxurious products for the distinctive Hampers & Co collection; from vineyards in France and Spain, to local Irish producers, the Hampers & Co range includes culinary treats and superior products from a selection of awardwinning, premium producers. There's nothing quite like going to an outdoor event as you sit on the grass and enjoy a simple meal from a vintage picnic basket. This classic picnic basket allows you to carry everything you could possibly need for an outdoor meal including the picnic blanket. Fully stocked with plates, glasses, wine, food and all the goodies needed for an al fresco picnic in style. For a chance to win a classic picnic basket for four, email your contact details and the answer to the question below to competitions@easyfood.ie with HAMPERS & CO in the subject line. How many years has Hampers & Co been in business? A. 29 years B. 17 years C. 6 years For more information, visit www.hampersandco.com. Terms and conditions apply. Competition closes August 23rd 2019.
WIN A 3-COURSE MEAL WITH DRINKS AT FIRE RESTAURANT! One of Dublin’s most loved and renowned restaurants is ready for summer with the launch of its new green-themed outdoor sun terrace, where guests can enjoy FIRE’s signature menu offerings and well-made cocktails in the soothing al fresco surrounds. FIRE Restaurant and Lounge is a multi-award winning steak house located in the heart of Dublin city centre on Dawson Street, just steps from St Stephens Green. The dining room was originally built in 1864 as the Lord Mayor’s ‘Supper Room’ and features incredible vaulted ceilings, stained glass windows and a beautiful terrace overlooking the Lord Mayor’s Garden. As well as unveiling a new botanical look, FIRE has just unveiled its new summer menu as well as a refreshing summer cocktail list. We're loving the Pistachio and Lime cocktail, a sweet mix of Dingle gin, pistachio Orgeat, lime juice and green chartreuse, as well as the Limoncello Kick, a twist on the espresso martini with Absolut Citron, Limoncello, hazelnut, lemon curd and espresso. For a chance to experience summer at FIRE — including a three-course meal and a bottle of wine, with summer cocktails on arrival on the terrace (weather permitting) — email your contact details with the answer to the question below to competitions@easyfood.ie with FIRE in the subject line: FIRE Restaurant and Lounge is located on which vibrant Dublin street? A. Dawson Street B. O’Connell Street C. Westmoreland Street For more information, visit www.FIRErestaurant.ie. Terms and conditions apply. Competition closes August 23rd 2019.
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Bring a bit of sunshine to your plate with these bright dishes
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guest editor summer cooking
Top tip
fore uinoa be Rinsing q at th ensures cooking s s rne any bitte ved. o m is re
CHANTAL’S SAFFRON CHICKEN QUINOA PILAF Serves 4 175g uncooked quinoa 1 tbsp olive oil 1 large onion, diced 6 boneless chicken thighs, each sliced into 3 or 4 chunks A generous pinch of saffron threads 1 cinnamon stick 1 tbsp coriander seeds 1 tsp ground cumin 6 cloves of garlic, crushed 1 tsp grated fresh ginger 1 head of fennel, finely diced 1 carrot, sliced into thin half-moons 375ml hot chicken or vegetable stock 100g green beans 100g tenderstem or other long-stemmed broccoli 100g broad beans To serve: 1 tbsp toasted hazelnuts, roughly chopped 1 tbsp toasted flaked almonds A big handful of fresh coriander, roughly chopped Lemon juice 1 Rinse the quinoa under running water, then drain and set aside. 2 Place a large pan with a lid over a high heat. Add the oil and when hot add the onion and fry for five minutes. Next, add the chicken pieces, spices, garlic, ginger, fennel and carrot. Fry for another five minutes, stirring all the time. Add a tablespoon of water if the spices start to stick. 3 Add the quinoa and stir to coat, then add the hot stock. Stir again, then layer the remaining vegetables on top of the quinoa. Cover with a lid, turn the heat to high, bring to the boil, then turn the heat down and leave to simmer for 10 minutes. Then turn off the heat and leave for 15 minutes with the lid on, to steam. 4 Remove the cinnamon stick. To serve, top with the toasted nuts, fresh coriander and a good squeeze of lemon.
Recipes and images from LEON Happy Baking By Claire Ptak and Henry Dimbleby and LEON Happy One-Pot By Rebecca Seal and John Vincent Both published by Conran Octopus €18.95/£16.99 Photography by Steven Joyce www.easyfood.ie
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SALMON AND DILL MUFFINS Makes 6 240g plain flour 2 tsp baking powder 165g grated cheese 50g chopped smoked salmon 20g chopped fresh dill 1 free-range egg 180ml buttermilk 75ml vegetable or sunflower oil 100g cream cheese 1 Heat the oven to 180°/350°F/gas mark 4, and line a 6-hole muffin tin with paper cases. 2 Mix the flour and baking powder together in a large bowl. Add the grated cheese, smoked salmon and dill. 3 In a separate bowl beat together the egg, buttermilk and oil. 4 Place half the wet ingredients into the dry ingredients and stir well. Then add the rest of the wet ingredients and mix until completely combined. 5 Spoon into the muffin cases until each is half full, then place a heaped teaspoon of cream cheese in the middle of each muffin. Top them up until they are full with mixture. 6 Cook for 10 minutes, then take the tin out and turn it around so the muffins cook evenly. Put the tin back into the oven and continue to cook for a further 10 minutes, or until the muffins are just browning on top.
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guest editor summer cooking
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BAKED LAMB KOFTA WITH ROASTED VEGETABLES Serves 4
For the vegetables:
– one big enough to fit all of them in a single layer (use two dishes if necessary). Add the pomegranate molasses, a pinch of salt and the oil and toss to coat. Arrange the vegetables and kofta in a single layer, so that they roast For the sauce: rather than stew in their own juices, and cook 8 heaped tbsp yoghurt in the preheated oven for 30–35 minutes. The 5 tbsp tahini kofta should be cooked through and lightly Lemon juice, to taste browned on the outside. If the kofta are done before the vegetables, remove from the pan 1 Heat the oven to 200°C/400°F/gas mark and keep warm while the vegetables cook for 6. Place the lamb mince in a large bowl with 5 or so minutes longer. the onion, garlic, spices, herbs, soaked bread 3 While the kofta are cooking, make the and 1 teaspoon of fine salt. Use your hands sauce: whisk together the yoghurt and tahini, to mix everything together, but stop once just then add a couple of teaspoons of lemon juice combined – don’t over-work the meat, as it will plus a little salt. Taste and add more lemon or lose its texture and become chewy. Divide the salt as necessary. If the sauce is very thick, mixture into 2 equal balls, then divide again thin it with a tablespoon of cold water.
2 courgettes, chopped into rough 3cm chunks 2 red or yellow peppers, seeded and
and repeat until you have 16 equal pieces. Shape into 3cm × 6cm oblongs. 2 Tip the vegetables into a large ceramic dish
500g lamb mince (at least 20% fat) 1 onion, grated 2 cloves of garlic, crushed ½ tsp chilli flakes ½ tsp ground cumin ½ tsp ground coriander A pinch of ground cloves A pinch of freshly grated nutmeg 3 sprigs of fresh thyme, leaves only 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 2 tbsp finely chopped fresh coriander, plus extra to serve 1 slice of stale bread, soaked in milk until soft Fine salt Flatbreads, to serve
chopped into rough 3cm chunks 16 cherry tomatoes, halved 4 tsp pomegranate molasses 2 tbsp olive oil
Serve the kofta and roasted vegetables on the flatbreads with the sauce, sprinkled with fresh coriander.
Top tip
To re-create LEON’s kofta wrap , roll your kofta up in a flatb read with some chilli sauce, gem lettuce, gh erkins or d ill pickles, to matoes, m ore fresh herb s and som e fresh pomegran ate seeds.
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guest editor summer cooking
STRAWBERRY AND BLUEBERRY COBBLER Server 6 250g blueberries 500g strawberries, hulled and quartered 50g caster sugar 4 tbsp cornflour 200g gluten-free self-raising flour 2 tsp gluten-free baking powder A large pinch of salt 50g unsalted butter, cut into small cubes 150ml double cream, plus extra to brush the topping 1 Heat the oven to 180°C/350F/gas mark 4. Combine the berries, sugar and cornflour and put into a deep 1–1.5 litre baking dish. 2 Put the flour, baking powder, salt and butter into a bowl and use the back of a fork or two knives to break up the chunks of butter into tiny pieces. Pour over the cream and mix until it all comes together. 3 Press the topping into a ball and place on a floured work surface. Let the mixture rest for 10 minutes. Then roll out to a 2cm thickness and cut out circles with a biscuit cutter. 4 Lay the circles flat over the fruit, brush with extra cream and place on a baking tray to catch any drips. 5 Bake in the oven for 35–40 minutes, or until the fruit is bubbly and the topping is golden brown.
Top tip Cobblers are the perfect summer pudding. (In fact, they make a damned good summer Sunday breakfast.) The cobbler topping is like a scone or American biscuit and melts into the jammy fruit. Serve this one with thick cream. You can also make this cobbler topping with regular self-raising flour. Experiment with different fruits: peaches and nectarines work well, with a little added lemon zest and juice.
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guest editor summer cooking
ESTHER’S PORK PIE Makes 1 large pork pie 40g butter, diced 60g lard, diced 100ml water 275g plain flour ¾ tsp salt 1 free-range egg, beaten, plus extra beaten egg for brushing 500g pork shoulder or leg 250g pork belly 250g bacon Salt, pepper, thyme, mace, chilli or any other seasoning you like 30g powdered beef gelatine 1 Heat the butter, lard and water in a saucepan until it is melted and warm, but don’t let it boil. While the fat is melting, put the flour and salt into a mixing bowl and make a well in the centre. Pour the egg into the well and half mix it in with a knife. Once the fat and water have melted together, add to the flour and mix until it forms a dough. 2 The dough will probably be a bit too sticky, so sprinkle on more flour until it takes on the glossy sheen of pastry. Form it into a ball, wrap it in clingfilm and chill in the fridge for an hour. 3 When you take it out of the fridge you can cut off a quarter to put aside for the lid – but I find that if you are using a pie tin (15–17cm in diameter and 15cm deep) it’s easier to roll the whole lot out, lay it over and press it into the tin, then cut off the excess and re-roll that to make the lid. 4 Don’t be afraid to make the walls of the pie really quite thick – up to 1cm or ore. The crust is just a vessel for the pork inside; it’s going to have to be robust enough to contain hot pork fat AND the warm jellied stock you are going to pour in later. If it’s a dainty 0.5cm thick, it will tear on cooking. 5 Heat your oven to 180°C/350°F/gas mark 4. Mince up your pork bits quite finely in a food processor. Sort through the meat after it’s been processed to pick out any bits of gristle or rind. 6 Add salt, pepper, thyme, mace, chilli or anything else you’d like to the filling. You can test the filling’s seasoning by frying a small piece and tasting. 7 Fill your pastry-lined pie dish with the pork filling, really ramming in as much as you can. However much you stuff it, it will all shrink on cooking, so don’t be afraid to squash in as much
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as possible, pummelling it all in, like punching a sleeping bag back into its carry-case. 8 Now roll out your remaining pastry to make the pie lid. You must, must brush beaten egg round the top edges of the pie to seal the lid to the sides. Nothing else will do: if you use anything else, the lid will come away from the sides and stuff will fall out and it’ll just be a disaster. 9 Lay the lid on top of the pie and press it all around the edges to seal. Trim away the excess pastry round the sides. 10 On the top of the pie, in the centre, make a good, generous hole in the pastry, about the width of your little finger. This is so that juices can escape during cooking and for pouring in the stock at the end. 11 Brush the lid with more beaten egg and shove it in the oven for 30 minutes. Then turn the heat down to 160°C/325°F/gas mark 3 and cook for another 1¼ hours. 12 Leave the pie in the tin to get cool all the way through – this might take four or five hours. 13 During cooking, the pork will have shrunk away from the sides of the pastry to form a natural cavity to be filled by the jelly. 14 You can make the jelly in two ways: the first of these is to make up a pint of warm stock – any sort will do, from a stock cube or whatever — and set it with powdered gelatine. I find Dr Oetker’s powdered beef gelatine to be the most userfriendly. One 30g sachet sets 600ml of stock. The second, if you’re feeling very serious, is to ask your butcher for some veal bones or a pig’s trotter. Boil it all up for a couple of hours with some carrots and celery and the stock will turn to jelly when it sets, without needing the help of manufactured gelatine. 15 Pour the jelly stock through the hole in the top of the pie while the stock is still lukewarm, and it will set around the pork as it cools. This is quite a tricky process. 16 You can use a turkey baster if you’ve got one, or a jug and funnel. Don’t lose heart if the stock bubbles out of your pie’s blowhole and goes everywhere. This kind of pastry is pretty resilient. You may have to repeat the pouring-in of the stock after you’ve poured in the first lot, as it will slowly disappear into the nooks and crannies of the pie and suddenly there will be a 1cm gap between the lid of the pie and the top of the jelly. Chill the pie in the fridge for at least an hour before eating.
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Top tip
toriously stry is no a p t ff u p r ratch, bu Prope e from sc k a m n to a e os hard s you cho y as long a u can bu o y , n io rs e v r e n puff a d all-butt dy-made a re r t n e ll exce or freeze the fridge in a e it s p o e o ke . Ch by meals for stand ’ cheese ts a o g oft rindless s r flavour; e r a gentl fe re p u o if y re robust, thing mo for some cheese choose a d. with a rin
BEETROOT, GOATS’ CHEESE AND WALNUT TART Serves 4 as a light meal 375g sheet of ready-rolled puff pastry, ideally all-butter 1 egg, beaten 200g cooked beetroot (not in vinegar), chopped into small wedges 2 shallots, very thinly sliced 25g walnut pieces 2 tsp olive oil 250g goats’ cheese 3 sprigs of fresh thyme, leaves only Salt and freshly ground black pepper
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1 Remove the pastry from the fridge 30 minutes before cooking. Heat the oven to 180°C/350°F/gas mark 4. 2 Line a large flat tray with greaseproof or baking paper. Lay the ready-rolled sheet of pastry on the paper. Score a border 1½cm from the edge of the pastry, using a sharp knife, then prick the middle of the pastry all over with a fork, taking care not to poke holes all the way through. 3 Brush the border with the beaten egg. Place the pastry in the preheated oven and cook for 10 minutes. It may puff up a little –
if so, when you remove from the oven, let it cool slightly, then press gently to deflate it. 4 Toss the beetroot and shallots in the oil. 5 Arrange everything except the walnuts on the partially cooked pastry, starting with the cheese, then the cooked beetroot and shallots – setting the oiled bowl aside – then add the thyme and some salt and freshly ground black pepper. 6 Return the tart to the oven for 15 minutes. 7 Toss the walnuts in the oiled bowl and scatter over the walnuts for a further five minutes cooking time. Serve warm.
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
28-38
IN THIS SECTION
PEAS OUT, p30
Sweet, fresh and packed with protein, peas are a summertime superstar
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HERE TODAY, GONE TOMATO, p36
Ripe Irish tomatoes are one of summertime's best treats
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PEAS
OUT Sweet, fresh and packed with protein, peas are a summertime superstar
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what’s in season peas
Peas love… in season
June to October
DID YOU KNOW? Peas are an excellent plantbased source of protein.
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Cream Bacon and other cured pork Onions, spring onions and shallots Parmesan Lemon Prawns Salmon Chicken Eggs Garlic Corn Carrots Almonds Fresh herbs Curry Radishes
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PEA, PESTO AND PROSCIUTTO GNOCCHI Serves 4 1 tbsp olive oil 8 prosciutto slices, torn 400g fresh gnocchi 200g frozen peas, defrosted 50g Parmesan, grated 3 tbsp fresh green pesto Salt and black pepper 1 Heat half of the olive oil in a large pan over a medium-high heat. Add the prosciutto and cook for 2-3 minutes until crisp, turning occasionally.
Transfer to a plate lined with kitchen paper to drain, leaving the fat in the pan. 2 Add the gnocchi to the pan and cook for 6-8 minutes until lightly golden on both sides, working in batches if necessary to avoid crowding the pan. 3 Add the remaining oil along with the peas, half of the Parmesan and a splash of water. Stir for 2-3 minutes until the sauce comes together. Add the pesto and some salt and pepper and stir to coat well. 4 Divide amongst four bowls and top with the crispy prosciutto and the remaining Parmesan. Season with black pepper and serve. Per Serving 247kcals, 7.3g fat (2.6g saturated), 33g carbs, 2.8g sugars, 12.3g protein, 4.8g fibre, 0.711g sodium
Annette Manning says “I made this Friday night and I have to say it was such an easy recipe to follow, really fast to prepare and so delicious. I made this for my mother and auntie, and they both loved it. The peas really gave it a lift and the sauce turned out lovely. Mopped up with a slice of griddled ciabatta, it was a definite winner, and I will be making it again.�
Skip the gnocchi and add cooked pasta to the pan after step 3, adding a splash of cooking water to loosen and bind the sauce.
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what’s in season peas
SEA BASS WITH BROWN BUTTER, PEAS AND MUSSELS
Small bunch of fresh dill, chopped Salt and black pepper
Serves 2
To serve: Lemon wedges Brown bread
2 tsp rapeseed oil 50g butter 2 sea bass fillets 200g peas 150g mussels, scrubbed and debearded 40ml white wine Juice of ½ a lemon
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1 Heat the oil and butter in a deep pan over a medium heat until the butter foams. Add the sea bass, skin side-down, and cook for 2-3 minutes. Flip the fish over and use a spoon to baste with the browned butter.
2 Turn the heat to medium-high and add the peas, mussels, wine, lemon juice, dill and some salt and black pepper. Cover with a lid and cook for 3-4 minutes until the mussels have opened. Discard any mussels that don’t open. 3 Serve with lemon wedges and brown bread.
Per Serving 529kcals, 30g fat (14.4g saturated), 21.1g carbs, 6.3g sugars, 39.6g protein, 5.9g fibre, 0.467g sodium
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A bit on the side Quick herby peas
Pea pesto
Easy peasy soup
Serves 4-6 Cook 450g frozen peas according to package instructions. Drain well, then stir in 4 tbsp chopped fresh dill, 2 tbsp snipped fresh chives, 20g butter, 1 tsp lemon zest and some salt and black pepper. Serve immediately.
Makes 1 small jar In the bowl of a food processor, combine 1 large bunch of chopped fresh basil, 4 tbsp chopped fresh mint, 150g peas (thawed if frozen), 4 crushed garlic cloves, 4 tbsp pine nuts, the juice of 1 lemon, 20g grated Parmesan (or vegetarian alternative) and some salt and black pepper. Whizz to combine. While the machine is running, stream in 60ml extra virgin olive oil. Continue blending until creamy and fully combined, scraping down the sides as needed. Add a splash more olive oil if needed. Taste and add more salt, pepper or lemon juice to taste.
Serves 4 Heat 30g butter in a large pan over a medium heat and cook 1 chopped onion for 5-6 minutes until softened. Stir in 450g peas (thawed, if frozen) and 750ml vegetable stock. Bring to the boil, then simmer for 10 minutes. Use a stick blender to whizz the soup until smooth. Add a squeeze of lemon juice and season to taste. Serve hot or chilled, garnished with chopped fresh mint and a swirl of crème fraÎche.
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advertorial
Meet the MAKER H
ow do you incorporate sustainable practices into your winemaking? 100% of the vineyards from which we source are Sustainable Winegrowing New Zealand accredited. In addition, approximately 30% of our company-owned vineyards are managed organically, making Villa Maria one of New Zealand’s most prominent organic wine producers. We have won several awards for our sustainability initiatives and were New Zealand’s first CEMARS accredited winery. Sustainability is a core belief and feature of our long-term strategic plan, so the desire to leave our land in the best possible shape for future generations is firmly embedded in our culture.
We get to know Villa Maria’s Chief Winemaker, Nick Picone
H W
ow long have you been Group Chief Winemaker for Villa Maria? I have been with Villa Maria for 22 years and Group Chief Winemaker since 2015. hat inspired your passion for wines? My father started his own business conducting winery tours in the Hawkes Bay region of New Zealand 30 years ago, and would regularly open wine with dinner. The first wine he opened that really caught my attention was a Merlot made by Esk Valley Estate, coincidentally a brand that is part of the Villa Maria family. I was 17 years old in my last year of high school and the following year I completed a tertiary winemaking course to start my career. The rest, as they say, is history!
D
escribe the Villa Maria vineyards and the unique characteristics they lend to your wines. Villa Maria vineyards are geographically diverse and span the majority of New Zealand’s key winegrowing regions. We source from sites we both own and manage, as well as from long-term contract growers. Each site is unique to an extent, but one thing they share is the influence of meticulous and sustainable management practices, aligned to provide our winemakers with exceptional quality fruit from which to produce our wines.
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H
ow many grape varietals do you grow? At last count, 24 different varietals! However, some are blended, and of course Sauvignon Blanc is dominant, accounting for approximately 75% of our total production. We believe in thinking ahead, so we continue to experiment with niche varietals such as Albarino, which we think has an exciting future ahead of it.
W
hich are your biggest selling wines? Sauvignon Blanc continues to be the dominant varietal from New Zealand, and for good reason — the wine is unique with distinctly expressive and vibrant fruit characters that overflow from the glass. Our Private Bin Label Sauvignon Blanc is by far our biggest selling wine, and is enjoyed all around the world. Pinot Gris and Pinot Noir are in high demand with strong support from Chardonnay, the quality of which is one of New Zealand’s best-kept secrets.
W
hat’s your personal favourite, and why? I tend to have ‘seasonal’ favourites but, of course, the occasion and food can also influence wine choice. My main ‘summer sipper’ is our Wairau Valley Reserve Sauvignon Blanc, which you can smell as soon as you twist the screw-cap off the bottle. It’s a particularly concentrated and powerful expression of Marlborough Sauvignon Blanc and can tolerate being well chilled. Winter sees me heading for one of
our Reserve and Single Vineyard Chardonnays or Cabernet Sauvignon-Merlot red blends; the bold rich flavours found in these wines are perfect for colder evenings and hearty fare — or for calming ones nerves when our beloved All Blacks face off against the Irish!
D
o you have any tips for pairing wines with summer meals? With the warmer weather comes outdoor dining and often lighter fare, so I tend to choose aromatic whites (like Sauvignon Blanc, Riesling or Albarino), rosés and lighter bodied reds (such as Pinot Noir) to accompany summer meals. These wines rely more on fruit and freshness rather than alcohol and oak, allowing them to pair fantastically with food. They respond well to chilling and are generally easier to consume and enjoy in warmer weather.
I
f I were having people over for a barbecue, what wines would you recommend I buy to please the crowd? It’s very hard to pass on our Private Bin Sauvignon Blanc. The goal with producing this wine is to appeal to a wide audience so it’s a perfect candidate. A lighter bodied red wine such as the Private Bin Pinot Noir offers huge versatility with food matching. Finish with a fuller bodied red wine to handle those hearty cuts off the grill.
A
ny tips for keeping wines at optimal temperatures for outdoor parties? This can be a challenge, and certain wine styles respond better to chilling than others. In very warm temperatures, despite your best efforts, the wine can warm up quickly on the table, so maintaining a perfect serving temperature takes some management. There are a few options, including alternating wines in and out of ice buckets, but I like to use a bottle-chilling sleeve to maintain the wine at a more consistent serving temperature. Red wine will also benefit from gentle chilling in warm weather to display more freshness and fruit character, and will generally show at its best at around 18˚C. If the ambient temperature is much warmer than this, placing it into the fridge for 20 minutes prior to serving can make all the difference.
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, Y A D O HERE T
E N O GTOMATO s are one e to a m to h is Ir Ripe best treats ’s e im t r e m m u s of
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what’s in season? tomatoes
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Tomato summer salad Serves 4-6
200g ciabatta, preferably stale, cut into cubes 2 tbsp olive oil, plus extra for drizzling Salt and black pepper 100g basil pesto 1 tbsp balsamic vinegar 600g mixed tomatoes, chopped ½ a cucumber, chopped 100g Feta, crumbled 100g Kalamata olives, pitted Small bunch of fresh basil
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1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. 2 Place the ciabatta cubes on a baking tray. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Bake for 8-10 minutes or until crisp and light golden brown. 3 Cut up tomatoes and cucumber into pieces of similar size to the ciabatta. Split and remove the stone from the olives 4 In a large bowl, combine the pesto, olive oil and balsamic vinegar and season with some salt and black pepper.
5 Add the tomatoes, cucumber, croutons and olives and toss to coat in the dressing. Transfer to a large platter. 6 Scatter over the Feta and tear over the basil leaves. Drizzle with some extra olive oil and grind over some extra black pepper, to serve. Per Serving 292kcals, 20.2g fat (11.9g saturated), 23.8g carbs (4.4g sugars), 8.5g protein, 3.1g fibre, 0.622g sodium
AUGUST 2019
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what’s in season? tomatoes
Tomato and goat’s cheese tart Serves 4
1 tbsp olive oil 1 onion, thinly sliced 1 garlic clove, crushed 1 x 400g tin of tomatoes Salt and black pepper Butter, for brushing Plain flour, for dusting 1 x 320g sheet of shortcrust pastry 1 egg, beaten 200g soft goat’s cheese 200g tomatoes, sliced To serve: Basil pesto Fresh basil leaves, torn 1 Heat the olive oil in a pan over a medium-low heat and gently cook the onions and garlic for 8-10 minutes until soft and golden brown. 2 Add the tinned tomatoes and cook on low until the mixture has reduced and thickened. Season with salt and pepper, then set aside and allow to cool. 3 Brush a tart tin with butter and dust with flour to prevent sticking, shaking out any excess flour. 4 Preheat the oven to 170˚C/150˚C fan/gas mark 3. 5 Roll out the pastry and cut a large circle. Place into the tin, pressing into the corners with your fingertips. Prick all over with a fork. 6 Add a sheet of greaseproof paper and baking beans on top and blind bake for 8-10 minutes until the pastry has set, but not coloured. 7 Remove the paper and beans. Brush the pastry with egg wash and return to the oven for a further five minutes. 8 Spread over the tomato mixture and crumble over half of the goat’s cheese. 9 Arrange the sliced tomatoes over the top of the tart. Season with salt and pepper. 10 Bake for a further 15-20 minutes until golden brown. Top with the remaining goat’s cheese, some dollops of pesto and a handful of torn basil leaves. Per Serving 687kcals, 46g fat (13.2g saturated), 48.4g carbs (3.7g sugars), 23.1g protein, 3.9g fibre, 0.363g sodium
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OURS MAKE IT Y
ppy g of po prinklin s a d tr d s A pa y ver the dd seeds o ash to a e egg w te after th o n nutty a extra
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Simple roasted tomatoes with garlic Serves 4
400g mixed tomatoes, halved 1 bulb of garlic, halved horizontally 2 sprigs of thyme 6 tbsp olive oil Drizzle of balsamic vinegar 1 tsp brown sugar (optional) Salt and black pepper 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Place the tomatoes, garlic and thyme on a baking tray and drizzle with the olive oil and balsamic. Sprinkle over the sugar, if using. 3 Season well with sea salt and black pepper and roast for 30-40 minutes, until the tomatoes get so well cooked they almost form a sauce of their own. Squeeze the soft, roasted garlic cloves out of their skins and stir them into the tomatoes. 4 Stir the tomatoes into some freshly cooked pasta, whizz with a stick blender to form a great pizza sauce, or use as a fantastic base for a curry. Per Serving 218kcals, 21.3g fat (3g saturated), 8.4g carbs (3.5g sugars), 1.6g protein, 1.4g fibre, 0.046g sodium
x
top tip adding pose of The pur nt of ll amou the sma ce to balan sugar is the f o y acidit out the ou y if t u es, b t tomato w ly s ee rticular ’t have pa n is es, this tomato ry. c e n essa
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larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
40-48
IN THIS SECTION
FROM THE BUTCHER'S BLOCK p44
Local butcher Michael Fleming remembers some of his more unusual customer requests
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NEW WAYS WITH FRESH HERBS, p46
Delicious new ways to incorporate fresh coriander, basil and dill into your summer cooking
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THE FARMHOUSE 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@glendimplex.com w: www.glendimplexireland.com
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turns
40
advertorial
in Ireland!
Marks & Spencer has been a part of the Irish food scene since 1979. From Chicken Kievs to Percy Pigs, we take a look back at how M&S has helped shaped Irish eating over the last 40 years
QUALITY BEGINNINGS A 40th birthday is always one to celebrate, and Marks & Spencer is no different! This iconic shop has been a fixture in Ireland for 40 years, doing its part to make convenient quality food accessible to the masses. The first M&S shop in Ireland opened in 1979 on Mary Street in Dublin, with a second shop opening less than 10 years later on Grafton Street. There are now 18 stores throughout the country, providing Irish consumers with food choices that encompass everything from staple favourites to innovative options, all catering to Irish tastes and using the best ingredients from across the globe. The company traces its beginnings to 1884 and Michael Marks and Thomas Spencer sold basic food items in M&S Penny Bazaars in the 1890s.. By 1931, food departments
had opened in all stores and, four years later, Café Bars were launched, providing customers with hot meals ranging from steak to fish and chips. In a move that resonates today, M&S started working directly with producers and suppliers in 1937 by establishing its own fruit distribution centre in London.
GROWING SUCCESS With the foundations in quality control, a connection to producers and accessibility for all customers already laid, M&S was set to expand into new product development and markets — great news for food lovers.
SELL BY DATE M&S continued to invest in innovative projects to bring quality food production and distribution to the forefront of the business. In fact, its Food Technology Department established quality control and hygiene techinques in stores that a 1960 edition of Nursing Times recommended be implemented in hospitals! In another ground-breaking move, M&S introduced “sell-by” dates to wrappers in 1972, a move that was not only adopted by other food retailers, but eventually made a legal requirement.
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By the 1970s, customers were recognising the need for quick-cooking meals that could deliver the same satisfaction as a home-cooked dinner, ready in a fraction of the time. With its finger on the pulse, M&S introduced frozen recipe dishes such as lasagne, fisherman’s pie and pizza. M&S was ready to expand into new markets, and the first Irish location on Mary Street in Dublin was opened in 1979 and recruited an impressive staff of 120. One of the most exciting food offerings at the time was the newly launched Chicken Kiev. M&S was the first food retailer to offer this 1970s restaurant favourite for customers to enjoy at home, and it instantly became an M&S bestseller. The company even had to set up a new factory dedicated to making Chicken Kievs, just to keep up with demand! Providing options that meet customers’ changing food preferences has always been a winning card for M&S: it launched internationally inspired food ranges to satisfy a more globally mobile customer
base in 1974, and later released vegetarian meals as well as reduced-calorie meals in 1985. Another favourite in the shops was the sandwich range, which has proven immensely popular in Irish stores. The alltime most popular sandwich? Prawn and mayonnaise! Today, a visit to M&S isn’t complete without grabbing a bag (or two) of Percy Pig jellies, and we have the M&S product development team in the early nineties to thank! 1993 saw the launch of this recognisable treat, which has since grown to include a range of flavours, shapes and even some of Percy’s friends. In October 2007, M&S announced it had sold the billionth Percy Pig — that’s two Percy Pigs sold every second. There are enough Percy Pigs sold each year in Ireland
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to fill Croke Park five times! Fans can check out Percy on Facebook, where the Percy Pig Appreciation Society has garnered a following of over 200,000 people, covering topics such as how to best eat a Percy Pig (ears first, apparently!) or how to make a Percy Sandwich.
MAKING THE M&S MARK When it comes to food and advertising, it has certainly become a compliment to declare something has “the M&S look.” This is thanks in part to the “This is Not Just Food… This is M&S Food” advertising campaign, first launched in 2004 and featuring slow-motion, close-up shots of food. One of the most iconic adverts from this campaign featured the Melting Middle Chocolate Pudding. When aired, sales of the pudding increased 3000%, making it necessary to increase production — sure, we wanted to have our pudding and eat it too! The growth of M&S in Ireland has benefited local communities first-hand. M&S employees have a long track record of supporting their local community through fundraising and volunteering. In January,
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advertorial
M&S announced its partnership with Pieta House, setting an ambitious target to raise €100,000 this year for the Pieta House Resilience Academy, a six-week mental health programme offered to second year students in secondary schools nationwide. Throughout June and July, to mark M&S’ 40th anniversary in the Republic of Ireland, 500 colleagues from all 18 stores across the country collectively volunteered over 4,000 hours to support 40 local initiatives and projects that really matter in the communities that M&S serves. The volunteer projects covered a wide range of organisations including schools, food banks, youth clubs and education charities to create positive outcomes for thousands of people across Ireland. Over the last 16 years, M&S employees in Ireland have also raised more than €2 million for the Marie Keating Foundation to provide support for those affected by cancer. M&S employees are very engaged with the partnership, taking part in events both in store and around the country.
Championing local producers has also been a cornerstone of M&S success in Ireland. M&S shelves are stacked with Irish ingredients, from meats and fish to cheese, fresh produce and confectionery. In 2013, M&S stocked the Irish Lumper potato, a 170-year-old potato variety that had not been commercially cultivated since the potato famine of the 1840s. Glens of Antrim, a family-run business in Co. Antrim of 40 years, supplied M&S with enough batches to meet booming demand. In 2018, M&S featured the stunning Shimmering Chocolate Acorns made by Co.Meathbased Lir Chocolates in the annual Christmas food ad. Sourcing fresh ingredients from Irish suppliers and providing a stage for homegrown produce simply cements the store as a staple on the Irish food scene. We’re already looking forward to the next 40 years of M&S!
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Margaret O’Reilly says “I made the stew for my husband and three children, aged 16, 15 and 12. The recipe was easy to follow and simple to make, and I had most of the ingredients in the pantry. As the stew cooked slowly for over three hours, the beef was very tender, juicy and flavoursome. I served the stew with pappardelle, although my family would have preferred mashed potato. In future, I would substitute the courgette for carrots as the courgettes became a little soggy. Overall, this is a great comfort food.”
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larder luck butcher advice
Summertime beef stew Serves 4 600g chuck or shin beef, chopped into bite-sized chunks 2 tbsp plain flour Salt and black pepper MAKE IT 2 tbsp olive oil YOURS 1 onion, chopped Add a puff pastry lid to 3 garlic cloves, crushed turn this into a 250ml white wine delicious pie! 300ml chicken stock
From the
BUTCHER’S BLOCK Local butcher Michael Fleming remembers some of his more unusual customer requests
We also see a lot of customers coming in looking for bones, whether to make bone broth or to give to their dogs. Plenty of customers ask for lambs’ hearts for their teenagers to dissect in science class, and we usually don’t charge for these. It’s been a while since anyone has come in for lambs’ hearts for cooking, although stuffing and roasting them would have been standard until relatively recently.
1 x 400g tin of plum tomatoes 1 red and 1 yellow pepper, deseeded and chopped 1 courgette, chopped To serve: Fresh parsley, chopped Parmesan, grated Couscous or pappardelle 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. 2 Place the beef in a bowl and sprinkle over the flour and some salt and pepper. Toss to coat. 3 Heat two tablespoons of the olive oil in a casserole dish over a medium-high heat. Working in batches to avoid crowding the pan, brown the beef on all sides, then transfer to a plate and set aside. 4 In the same casserole dish, cook the onion for 5-6 minutes until softened. Add the garlic to the pan and cook for 30 seconds, stirring. 5 Turn the heat to high, pour in the wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom using a wooden spoon. 6 Stir in the stock and tomatoes and bring to the boil. Return the beef to the pan. Cover tightly with some foil and then add the lid of the casserole dish. Place in the oven and cook for three hours or until the beef is very tender. 7 Stir in the peppers and courgette. Place the lid on and place back in the oven for 15 minutes so that the vegetables are warmed through but still retain some bite. 8 Divide amongst serving bowls and scatter with fresh parsley and grated Parmesan. Serve the stew pver warm couscous or pappardelle. Per Serving 575kcals, 29.1g fat (9.5g saturated), 15g carbs (6.4g sugars), 50.3g protein, 2.4g fibre, 0.679g sodium
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“Amongst all of the run-of-the-mill requests and enquiries in the butcher’s shop, we do get asked some more unusual things. Some are very straightforward, but others need a bit more thought. Quite regularly, we get people looking for fillet steaks for use in stews. No matter how amazing a stew you want to make — even if it’s for a special occasion — fillet is simply the wrong cut for this type of cooking. We’ll always try and steer these customers towards those cuts of meat that will work better with slower cooking; when it comes to beef, these are chuck, shin, cheek, brisket or short ribs.
At Christmas, we get a lot of turkey-related queries, which are always welcomed — we want to make sure your Christmas dinner is as delicious as possible. The one request we’re not delighted with is when people buy their turkeys elsewhere, then bring them in to our shop and ask us to bone and roll them. We will usually oblige, however, if we’re not too busy. One odd question that is asked surprisingly often is whether it’s safe to keep the turkey in the attic, garage or other supposedly cold place, to save space in the fridge. Our answer to this is absolutely not — you need to keep the turkey in the fridge to avoid the risk of food poisoning.
We do get quite a few requests for more exotic meats, such as kangaroo or bison. Luckily we do have a supplier for meats like this, so we can always order it in for you. Just ask!
Similarly, at all times of the year, we get a lot of people asking whether they can keep a piece of meat in the car while they go on a road trip. A proper freezer box or cooler bag filled with ice packs is paramount for something like this.
We also love to see people ordering offal, as we believe it’s both smart and ethical to use as much of the animal as possible. We often get people looking for sweetbreads, liver, kidneys and things like that. If you are looking for a particular type of offal, I’d advise giving us a quick phone call before you come in, as sometimes it may take us a day or two to get it in for you. The only offal we don’t carry is tripe; for this, I would direct people to the inner city butchers that still stock it.
On one occasion, we sold a whole cooked chicken to a lady. She later rang us to complain that she was attempting to carve the chicken, but that there was no meat on it — it was all bone. After some confusion, I figured out that she was holding the chicken upside down on her chopping board. I think she was embarrassed, as she hung up immediately. I will say, don’t feel uncomfortable asking your butcher about anything, as we’ve heard (almost!) all of the questions before.”
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NEW WAYS WITH FRESH HERBS
Carrot and coriander fritters
WAYS WITH FRESH CORIANDER
Asian roast chicken
Chimichurri Makes about 500g In a blender, combine 1 chopped shallot, 1 chopped red chilli, 4 crushed garlic cloves and 1 tsp salt. Whizz until finely chopped. Add 1 chopped bunch of fresh coriander, 4 tbsp chopped fresh parsley and 1 tsp dried oregano and whizz until chopped. Transfer to a bowl and whisk in 120ml red wine vinegar and 180ml extra-virgin olive oil. Season to taste. Use as a marinade or accompanying sauce for steak, chicken or pork, or add to sandwiches or tacos.
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Serves 4 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Place a 1.4kg whole chicken in a roasting tin and allow to sit at room temperature for 30 minutes. In a bowl, combine 60g softened butter, 1 finely chopped red chilli, 4 crushed garlic cloves, 1 peeled and grated 2cm piece of fresh ginger and 1 chopped bunch of fresh coriander. Season to taste with salt and black pepper. Gently lift the skin from the chicken breast, being careful not to tear it. Use your hand to rub the coriander and chilli butter under the skin. Rub any remaining butter all over the outside of the chicken. Push 2 quartered limes into the cavity of the chicken along with some extra fresh coriander. Roast for 1 hour and 30 minutes or until the juices run clear when the thigh is pierced with a skewer. Remove from the oven, tent loosely with foil and allow to rest for 10-15 minutes, then carve and serve.
Serves 2 Grate 6 carrots by hand or in a food processor, then place in a large bowl. Add 4 sliced spring onions and 1 large bunch of chopped fresh coriander. Add 2 large, beaten eggs, 20ml cream, 1½ tbsp plain flour and 1 handful of grated extra mature Cheddar. Season to taste with salt and black pepper and stir to combine well. Squeeze a little of the mixture together in your hands to make sure it holds together; if not, add an extra 1 tbsp plain flour. Heat 2 tbsp rapeseed oil in a large pan over a medium-high heat. Add some of the mixture using a spoon and spread out into a fritter around 1cm thick. Cook for 3-4 minutes per side until golden-brown, working in batches to avoid crowding the pan and adding more oil if necessary. Serve immediately, topped with some extra chopped coriander.
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larder luck fresh herbs
NEW WAYS WITH FRESH HERBS
Basil, bacon and summer vegetable frittata
Berry basil breakfast smoothie Serves 2 In a blender, combine 200g frozen mixed berries, 1 frozen banana, 250ml milk (or plant-based milk of your choice) and a large handful of chopped fresh basil. Whizz on high until smooth. Divide between two serving glasses and enjoy immediately.
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Serves 4 Melt a knob of butter in a 22cm ovenproof pan over a medium heat. Cook 100g bacon lardons for 5-6 minutes until just golden. Add 2 sliced onions and cook for another 5-6 minutes or until soft, stirring occasionally. Transfer to a bowl. Add another knob of butter to the same pan and place over a mediumhigh heat. Cook 2 chopped courgettes and 200g mushrooms for 4-5 minutes or until tender. Stir in the bacon mixture and 200g halved cherry tomatoes. Scatter over a handful of chopped fresh basil leaves. In a jug, whisk together 8 eggs and 40g grated Parmesan. Season with a little salt and plenty of black pepper. Pour the egg mixture over the vegetables in the pan, tilting the pan to distribute the egg evenly. Turn the heat to low and cook for 7-8 minutes or until the frittata is almost set but the top is still a little runny. While the frittata cooks, preheat the grill to a high heat. Place the pan under the grill and cook for another 3-4 minutes until just set and light golden. Rest for two minutes, then slide onto a plate and cut into wedges.
WAYS WITH FRESH BASIL
Basil, peach and goat’ s cheese bruschetta Makes around 25 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Slice 1 baguette on the diagonal into 1cm-thick slices. Brush both sides with olive oil and place on a large baking tray. Bake for 15 minutes or until golden and crisp. Set aside. In a bowl, beat together 150g soft goat’s cheese and 100g soft cream cheese until smooth. Sliced 15 basil leaves into thin ribbons and beat into the cheese mixture along with 1 tbsp honey. Season with some black pepper. Spread some of the goat’s cheese mixture on each toast. Cut 3 ripe peaches into wedges and top each toast with a peach wedge. Garnish with a few basil ribbons and sprinkle with a little sea salt and black pepper.
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NEW WAYS WITH FRESH HERBS
Dill chicken sandwich mix
WAYS WITH FRESH DILL
Serves 6 Melt a knob of butter in a pot over a medium heat. Cook 1 chopped small onion and 2 crushed garlic cloves for 5-6 minutes until soft. Add 4 chicken fillets, 4 black peppercorns, 1 bay leaf and enough water to cover the chicken by around 3cm. Bring to a boil, then cover the pan and reduce the heat to a bare simmer. Cook very gently for 10 minutes or until the chicken is cooked through. Drain and allow to cool thoroughly. Shred the chicken using two forks. In a large bowl, whisk together 200g plain natural yoghurt with 4 tbsp mayonnaise. Add the chicken, 2 finely chopped shallots and a large handful of finely chopped dill. Season to taste with salt and pepper. Refrigerate for at least one hour to let the flavours combine. Serve in sandwiches or wraps with some mixed leaves.
Salmon, fennel and dill en papillote
Mediterranean chopped salad Serves 4-6 Place ½ a red onion in a bowl of cold water and set aside for 10-15 minutes. Meanwhile, in a large bowl, combine 2 tbsp red wine vinegar, 1 garlic clove and a pinch of salt. While whisking constantly, drizzle in 60ml olive oil and whisk until combined. Drain the onion and pat dry with kitchen paper. Add to the dressing along with 1 deseeded and chopped red pepper, ½ a chopped cucumber, 1 handful of pitted Kalamata olives, a large handful of chopped fresh dill and 2 tbsp chopped fresh mint. Toss to combine. Set aside to marinate for 10 minutes. Gently stir in 450g chopped ripe tomatoes and 120g crumbled Feta. Taste and season with more salt and pepper as needed. Serve immediately.
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Serves 4 Cook 300g baby potatoes in boiling water until just barely tender. Drain and cut into 3mm slices. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Trim the fronds from 1 small fennel bulb and reserve. Remove the core of the fennel, then slice the fennel finely. Melt 50g butter in a small bowl in the microwave. Cut out four squares of parchment paper and place on top of four squares of tin foil. Brush the middle of each sheet of parchment with melted butter. Divide the potatoes and fennel amongst the parcels, seasoning with salt and black pepper. Add a handful of chopped fresh dill to each. Place 4 salmon fillets on top of the vegetables, season and pour over the remaining melted butter. Bring up the sides of each parcel around the salmon and vegetables and add a splash of white wine to each. Carefully bring two sides of each parcel together, folding them over to seal the edges. Place on a baking tray and cook for 25 minutes. Open the parcels carefully as there will be steam.
AUGUST 2019
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what's for dinner? FEEDING YOUR FAMILY, MADE EASY!
50-69
IN THIS SECTION
WEEKLY MENU PLANNER, p50
Keep it simple, keep it quick with our whole week's worth of tasty family meals
www.easyfood.ie
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NO-FUSS FISH, p62 These so-simple fish recipes require just five main ingredients
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Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
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AUGUST 2019
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what's for dinner? weeknight meals
Monday Courgette and tomato frittata Serves 4
1½ tbsp olive oil 2 courgettes, sliced ½ an onion, chopped 1 large garlic clove, crushed 6 large eggs 50g Mozzarella, grated 10 cherry tomatoes, halved 3 tbsp fresh sun-dried tomato pesto, plus extra to serve
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To serve: Mixed leaves Chips, wedges or garlic bread (optional) 1 Heat one tablespoon of the olive oil in a large pan over a medium-high and cook the courgettes and onion for 5-6 minutes until softened, working in batches. Add the garlic and cook for one minute. Transfer to a plate. 2 In a measuring jug, beat the eggs together with some salt and black pepper. Stir in the courgettes, Mozzarella and cherry tomatoes. 3 Add the remaining oil to the pan and return to a medium-low heat. 4 Stir the courgettes into the eggs, then pour the mixture into the pan and cook for
10 minutes until almost completely set. Meanwhile, turn the grill on to a high heat. Place the frittata pan under the grill and for two minutes until just set. Remove from the pan onto a board and allow to cool slightly. 5 Use a serrated knife to cut the tortilla in half horizontally. Spread the bottom half with the sun-dried tomato pesto, then sandwich together with the top half. Cut into wedges and serve with some mixed leaves and some chips, wedges or garlic bread, if desired.
Per Serving 260kcals, 15.3g fat (3.9g saturated), 19.3g carbs (11.9g sugars), 14.9g protein, 5.5g fibre, 0.263g sodium
Meat-free Monday!
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Tuesday Fish shop wraps Serves 4
3 tbsp plain flour Salt and black pepper 1 large egg, beaten 60g breadcrumbs Zest and juice of ½ a lemon 4 hake, haddock, coley or cod fillets Vegetable oil for frying 180g petits pois 1 tbsp fresh mint leaves, chopped 4 large flour tortillas 1 Little Gem lettuce, chopped
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Place the flour in one shallow bowl and season with salt and black pepper. Beat the egg and milk together in a second shallow bowl and place the breadcrumbs and lemon zest in a third. 3 Cut each fillet of fish into three chunky fingers. Dredge each piece in the flour, then the egg and then the breadcrumbs. Set aside on a plate. 4 Line a large baking tray with parchment paper and brush with rapeseed or vegetable oil. Place the fish pieces on top and drizzle with a little more oil. Bake for 18-20 minutes
until golden brown. 5 Meanwhile, cook the peas according to package instructions, then drain well. Add the lemon juice, mint and some salt and pepper and mash gently. 6 Warm the tortilla wraps in the microwave for 20 seconds. 7 Top each tortilla with some of the peas, some chopped lettuce and three pieces of fish. Wrap tightly, then serve.
Per Serving 417kcals, 14.4g fat (3.8g saturated), 44.7g carbs (4.9g sugars), 27g protein, 5.8g fibre, 0.651g sodium
AUGUST 2019
11/07/2019 18:01
what's for dinner? weeknight meals
Wednesday Lemon chicken with simple Greek salad Serves 4
For the salad: 4 tbsp lemon juice 3 tbsp extra-virgin olive oil 1 tsp Dijon mustard 1 tsp honey, depending on how sour lemon is 2 tsp fresh dill, chopped 4 ripe tomatoes, chopped ½ a red onion, finely chopped 1 cucumber, chopped 120g Feta, cubed For the chicken: 4 chicken fillets 120ml lemon juice 1 tbsp extra-virgin olive oil 5 garlic cloves, crushed 4 tbsp fresh dill, chopped Salt and black pepper To serve: 4 pitta breads, warmed
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1 For the salad, whisk together the lemon juice, olive oil, mustard, honey and dill in a bowl. Add the tomatoes, onion, cucumber and Feta. Toss gently and season to taste, bearing in mind that the Feta will be salty. 2 In a small bowl, combine the lemon juice, olive oil, garlic, dill and some salt and pepper. Add marinade to a resealable plastic bag or small rimmed dish then add chicken. Set aside at room temperature for 30 minutes. 3 Pat the chicken dry with kitchen paper. Heat one tablespoon of olive oil in a large pan over a medium-high heat. Cook the chicken for 2-3 minutes per side until golden. 4 Turn the heat to low and cover with a lid. Cook for 12-15 minutes or until the chicken is completely cooked throughout. 5 Transfer to a plate and cover loosely with foil. Allow to rest for five minutes, then slice and serve with the salad and some warm pittas. Per Serving 552kcals, 21.3g fat (8g saturated), 38.7g carbs (8g sugars), 51g protein, 5.7g fibre, 0.526g sodium
Easy Food 53
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Thursday Chilli beef stir-fry Serves 2
150g tenderstem broccoli, chopped into bite-sized pieces 100g baby corn, chopped into bite-sized pieces 2 tbsp cornflour 2 tsp Chinese five-spice 2 sirloin steaks, fat trimmed, cut into strips 2 tbsp peanut or vegetable oil 1 x 3cm piece of fresh ginger, grated 2 garlic cloves, crushed ½ tsp dried chilli flakes 2 tbsp soy sauce
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2 tsp brown sugar 2 tsp rice vinegar To serve: Rice 1 Drop the broccoli and corn into a pan of boiling water and cook for one minute. Drain and transfer immediately to a bowl of iced water to stop them cooking further. 2 In a shallow bowl, combine the cornflour and Chinese five-spice. Just before you’re ready to cook, add the steak strips and toss to coat. 3 Heat the oil in a large wok or pan over a high heat. Add the steak and cook for 3-4
minutes until crisp and dark golden. Transfer to a plate using tongs. Drain away all but one tablespoon of fat from the pan. Place the pan back over a medium-high heat. 4 Add the ginger, garlic and chilli flakes and cook for 30 seconds, then add the broccoli and corn and cook for one minute. 5 Return the beef to the pan. In a small bowl or cup, stir together the soy sauce, brown sugar and rice vinegar. Add to the pan and toss to coat everything. Serve with rice.
Per Serving 493kcals, 23.2g fat (5.9g saturated), 26.9g carbs (6.9g sugars), 45.3g protein, 4.6g fibre, 1.003g sodium
AUGUST 2019
11/07/2019 18:01
what's for dinner? weeknight meals
Friday Smoked salmon and caper linguine Serves 4
320g linguine 2 tbsp extra-virgin olive oil 200g smoked salmon, chopped 2 tbsp capers, drained and roughly chopped Zest of 1 lemon 4 tbsp crème fraîche Salt and black pepper 4 tbsp fresh dill, chopped To serve: Lemon wedges
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1 Bring a large pan of salted water to a boil over a high heat and cook the pasta according to package instructions. 2 Drain, reserving a little of the cooking water in the pan. Return the pasta to the pan and toss with the oil. 3 Return to a very low heat and stir through the salmon, capers, lemon zest and crème fraîche. Season with plenty of black pepper. Divide amongst four serving bowls
and serve with some lemon wedges for squeezing.
Per Serving 493kcals, 23.2g fat (5.9g saturated), 26.9g carbs (6.9g sugars), 45.3g protein, 4.6g fibre, 1.003g sodium
Easy Food 55
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Saturday Lamb steak sandwiches with roasted garlic mayo Serves 4
4 lamb leg steaks 4 tbsp olive oil 2 tbsp fresh rosemary, chopped Salt and black pepper 6 tomatoes, halved 2 onions, sliced 6 garlic cloves, unpeeled 180g mayonnaise 2 tbsp fresh parsley, chopped 1 tbsp lemon juice To serve: 4 ciabattas, split Rocket
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1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Place the lamb leg steaks between two sheets of cling film and use a rolling pin to pound to 1cm thick. Place in a large bowl with one tablespoon of the oil, half of the rosemary and some salt and black pepper. Set aside for 30 minutes. 3 Meanwhile, line a large baking tray with parchment paper and add the tomatoes, onions and garlic. Drizzle with one tablespoon of olive oil, scatter with the remaining rosemary and season with salt and black pepper. Bake for 30 minutes. 4 Squeeze the roasted garlic into a small bowl and use a fork to mash until smooth. Add the
mayonnaise, parsley and lemon juice. Season and stir to combine. 5 Heat a griddle pan over a high heat and cook the lamb steaks for 1-2 minutes per side or until cooked to your liking. Transfer to a plate, tent loosely with foil and set aside to rest for five minutes. 6 Spread the split ciabattas with the roasted garlic mayo and fill with the roasted tomatoes, onions, lamb and some rocket. Per Serving 760kcals, 44.2g fat (9.1g saturated), 64.9g carbs (12.3g sugars), 30.9g protein, 6.3g fibre, 1.003g sodium
AUGUST 2019
11/07/2019 18:01
what's for dinner? weeknight meals
Dessert Toffee nut banana splits Serves 4
For the splits: 4 small, ripe bananas 4 scoops vanilla ice cream For the sauce: 2 Snickers bars, chopped into small chunks 100ml cream 30g butter Pinch of salt 1 In a small saucepan, combine the Snickers bar, cream, butter and salt. Place over a low
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heat and melt gently, stirring to form a smooth sauce. 2 Peel the bananas and split lengthwise. On each of four serving plates, place a halved banana with two scoops of ice cream in the centre. 3 Drizzle over the warm sauce and serve immediately.
Per Serving 352kcals, 16g fat (8.3g saturated), 50.7g carbs (63.1g sugars), 5.4g protein, 3.1g fibre, 0.181g sodium
Easy Food 57
11/07/2019 18:02
Sunday Savoury tomato and goat’s cheese crumble Serves 4
For the crumble topping: 1 tbsp olive oil 50g pine nuts 100g breadcrumbs 50g Parmesan, grated Salt and black pepper For the filling: 900g red and yellow cherry tomatoes 1 tbsp olive oil 1 tbsp fresh thyme leaves 200g goat’s cheese, crumbled 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 For the topping, heat the olive oil in an ovenproof pan over a medium heat. Add the pine nuts and breadcrumbs and cook for 2-3 minutes unti lightly golden, stirring often. Remove from the heat and stir in half of the Parmesan. Transfer to a bowl and wipe out the pan with a ball of kitchen paper. 3 For the filling, heat the olive oil in the same pan over a medium-high heat. Add the cherry tomatoes, half of the thyme and some salt and black pepper. 4 Cover and cook for 2-3 minutes until the tomatoes begin to soften. Uncover the pan and cook for another 3-4 minutes until the tomatoes have burst slightly. 5 Layer over the sliced goat’s cheese, then scatter over the breadcrumb mixture. Top with the remaining Parmesan. 6 Bake for 25 minutes. Scatter the remaining thyme over the top and serve warm or at room temperature with some salad. Per Serving 551kcals, 37.9g fat (16.1g saturated), 30.4g carbs (9g sugars), 26.4g protein, 4.5g fibre, 0.552g sodium
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AUGUST 2019
11/07/2019 18:09
what's for dinner? weeknight meals
MAKE IT YOURS:
If you’d
prefer , use bluebe rries, h a lv ed strawb erries or slic ed peach es in p lace of the cherrie s.
Dessert Toasted brioche with cherries and chocolate Serves 4
2 brioche rolls, split 30g butter, melted 30g dark chocolate, grated 2 tbsp Mascarpone 150g fresh cherries, pitted and halved
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1 Brush the cut sides of the brioche with melted butter. 2 Cook on a hot barbecue, grill or griddle pan for about 30 seconds until lightly toasted. 3 Top with the chocolate and allow to melt. Add a dollop of Mascarpone to each one and top with the halved cherries. Per Serving 208kcals, 11.1g fat (6.1g saturated), 24.2g carbs (3.9g sugars), 2.9g protein, 1g fibre, 0.062g sodium
Easy Food 59
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• Combine 2 tbsp chopped fresh dill with 1 tbsp mayonnaise, 3 tbsp plain yoghurt, 1 tbsp lemon juice, 2 tsp chopped capers and some salt and black pepper. This tasty sauce goes well with fish or chicken. • Spare brioche buns are perfect for converting the fish shop wraps into posh fish finger sandwiches. • Grilled bananas make a great healthy treat. Simply pop them under a hot grill until the skins turn black, then carefully split the skin open lengthwise. Enjoy with a spoon and a dollop of Mascarpone, if you like. • Sun-dried tomato pesto mixed with some cream and a splash of pasta cooking water makes a fabulous quick and easy pasta sauce. Add prawns,
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chicken and/or chorizo along with some cherry tomatoes, courgettes and onions. Top with some grated Parmesan and rocket and enjoy. • Lemons are one of our favourite kitchen staples. Not only are they incredibly useful in adding an acidic brightness to finished dishes, but they’re also naturally antibacterial and handy for cleaning your kitchen. To clean your microwave with ease, squeeze 1 lemon into a bowl and add the squeezed lemon halves. Top up with around 150ml water and microwave for three minutes. Turn off the microwave and leave the door closed for five minutes. Open the door and carefully remove the bowl, then wipe out the microwave with a sponge. For more stubborn spots, dip your sponge in the warm lemon water and scrub.
AUGUST 2019
11/07/2019 18:02
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.
EF141_ADVERTS.indd 61 Rose Gold v2.indd 1
12/07/2019 12:01 19/06/2018 15:50
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AUGUST 2019
11/07/2019 18:04
what’s for dinner? five-ingredient fish
s s u f No
h s fi
These so-simple fish dishes require only five main ingredients
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Easy Food 63
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Salmon and courgette spaghetti Serves 4
320g spaghetti 2 tsp olive oil 2 courgettes, diced into 1cm cubes 300g smoked salmon, chopped 4 tbsp crème fraîche Salt and black pepper 2 tbsp chives, finely chopped To serve: Lemon wedges
MAKE IT YOURS Swap in hot smoked salmon or trout instead of the salmon, if preferred. For extra greenery, add 100g frozen peas to the pasta water for the last two minutes of the pasta cooking time, or top the finished bowls with handfuls of rocket.
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1 Bring a large pan of salted water to a boil over a high heat and cook the pasta according to package instructions. 2 Heat the oil in a large pan over a mediumhigh heat and cook the courgette for 5-6 minutes until just coloured. Turn the heat to low and add the salmon and crème fraîche. Stir to combine well. Season with plenty of black pepper and a little salt, if required. 3 Drain the pasta and add to the salmon
along with two tablespoons of the pasta cooking water, to loosen. Stir to combine, then divide amongst four serving bowls and scatter with the chives. Serve with lemon wedges, for squeezing.
Per Serving 446kcals, 9.5g fat (2.9g saturated), 63.6g carbs (3.9g sugars), 25.8g protein, 3.7g fibre, 1.56g sodium
TOP TrsIPto snip
isso Use sc almon ok ed s m s the than easier — it’s ing chopp nife. k a with
AUGUST 2019
11/07/2019 18:05
what’s for dinner? five-ingredient fish
Pan-roasted Mediterranean hake
Serves 4
1 tbsp olive oil 1 onion, chopped 1 yellow pepper, deseeded and chopped 1 x 400g tin of tomatoes with herbs 4 fillets of hake 2 tbsp capers Salt and black pepper To serve: Crusty bread 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 Heat the olive oil in a large, ovenproof pan over a medium heat and cook the onion and
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pepper for 6-8 minutes until softened. 3 Stir in the tinned tomatoes and capers. Season with salt and black pepper. 4 Allow to bubble for 4-5 minutes until slightly reduced. 5 Add the fish to the pan. Transfer to the oven and bake for 12-15 minutes until the fish is cooked through. Serve with crusty bread for dipping, if desired. Per Serving 187kcals, 5.1g fat (0.6g saturated), 10.9g carbs (3.8g sugars), 27.2g protein, 2.4g fibre, 0.402g sodium
MAKE IT YOURS Add other Mediterranean produce like courgettes or olives, if desired.
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AUGUST 2019
11/07/2019 18:05
what’s for dinner? five-ingredient fish
Tray-baked honey harissa trout Serves 4
1kg baby potatoes 4 sea trout fillets Salt and black pepper 1 tbsp harissa 2 tbsp honey 400g asparagus, trimmed 2 tbsp olive oil To serve: Lemon wedges 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a large baking tray with parchment paper. 2 Place the potatoes in a pot and cover with water. Bring to a boil over a high heat and cook for 10-12 minutes until just tender. Drain well, then return to the pot and allow to steam dry for 2-3 minutes. 3 In a small bowl, combine the harissa and honey. 4 Place the trout fillets on the prepared baking tray and season with salt and black pepper, then spread with the harissa mixture. 5 Arrange the parboiled potatoes and the asparagus around the trout on the baking tray. Drizzle with olive oil and season with salt and pepper. 6 Bake for about 16-18 minutes until the trout flakes easily with a fork. 7 Serve immediately with some lemon wedges for squeezing over. Per Serving 387kcals, 13.2g fat (2g saturated), 45.1g carbs (11.5g sugars), 25.4g protein, 8.4g fibre, 0.153g sodium
MAKE IT YOURS This recipe also works well with salmon fillets.
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Easy Food 67
11/07/2019 18:06
Moules frites with pesto Serves 4
4 medium potatoes, cut into ½cmthick chips 4 garlic cloves, crushed 2 tbsp olive oil Salt and black pepper 250ml white wine 1kg mussels, scrubbed and debearded 6 tbsp fresh basil pesto To serve: Lemon wedges 1 Preheat the oven to 220˚C/200˚C fan/ gas mark 7. 2 On a rimmed baking tray, toss the potatoes with the garlic, olive oil and some salt and
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pepper. Roast for 30-40 minutes until golden brown and crisp, turning once. 3 When the potatoes have five minutes left to cook, bring the wine to a boil in a large pot. Turn the heat to a simmer and stir in the pesto. 4 Add the mussels and cover with a lid. Simmer for 3-4 minutes until all of the mussels have opened, gently tossing with a slotted spoon halfway through. 5 Divide the mussels amongst four bowls, ladling over the pesto sauce, and serve with the oven chips. Per Serving 479kcals, 12.9g fat (2.1g saturated), 45.5g carbs (3g sugars), 33.7g protein, 5.2g fibre, 0.77g sodium
AUGUST 2019
11/07/2019 18:06
what’s for dinner? five-ingredient fish
Easy sea dogs Serves 4 8 fish fingers in batter 4 hot dog buns 4 tbsp mayonnaise Juice of ½ a lemon Salt and black pepper 1 Little Gem lettuce, chopped 1 In a small bowl, stir together the mayonnaise and lemon juice. Season to taste and set aside. 2 Preheat the grill to a high heat and cook the fish fingers according to package instructions. Split open the hot dog buns and lightly toast the insides. 3 Generously spread each hot dog bun with the lemon mayo and add two fish fingers and some shredded lettuce.
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MAKE IT YOURS
Per Serving 449kcals, 21.1g fat (5.8g saturated), 50.7g carbs (9.5g sugars), 14.2g protein, 1.6g fibre, 0.504g sodium
These are delicious served with chips, wedges or salad. Add chopped gherkins or capers to the lemon mayo for some extra kick, and melt cheese into the hot dog buns before filling, if you like.
Easy Food 69
11/07/2019 18:06
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21/09/2018 12:01 12:47 12/07/2019
cooking for fun GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
72-95
IN THIS SECTION
THE BIRD IS THE WORD, p72
These stunning summer dinner ideas show just how versatile chicken can be
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EAT IRELAND, p82
Deputy Editor Jocelyn Doyle looks at the most Irish of ice creams
JUST CHILLIN', p84
Cool off this summer with our fun, frozen desserts
PITCHER PERFECT, p92
Relax in style with these fruity, crowdpleasing cocktails
Easy Food 71
12/07/2019 10:11
72 Easy Food
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AUGUST 2019
11/07/2019 18:17
cooking for fun chicken
The bird is the word These stunning summer dinner ideas show just how versatile chicken can be
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Easy Food 73
11/07/2019 18:18
Fried chicken burgers with Buffalo slaw Serves 4
For the chicken: 200ml buttermilk 50ml Buffalo sauce 1 large egg 4 chicken fillets 180g plain flour 60g cornflour 1 tsp baking powder 2 tsp salt 1 tsp black pepper 1 tsp smoked paprika Vegetable or peanut oil, for frying For the Buffalo slaw: 100g Greek yoghurt 50g Buffalo sauce Salt and black pepper
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200g cabbage, shredded 2 carrots, grated To assemble: 4 brioche buns, lightly toasted Lettuce, shredded Pickled gherkins, sliced (optional) Crumbled blue cheese (optional) 1 In a sealable plastic bag or glass bowl, whisk together the buttermilk, Buffalo sauce and egg. 2 Place the chicken fillets between two sheets of cling film and pound with a rolling pin until they are of an even thickness. Add to the marinade and place in the fridge to marinate for 4-6 hours. 3 Meanwhile, make the slaw. In a large bowl, whisk together the yoghurt and Buffalo sauce. Season to taste. Add the shredded cabbage and carrots and stir to combine. 4 In a shallow bowl, combine the flour,
cornflour, baking powder, salt, black pepper and paprika. 5 Pour vegetable or peanut oil into a large pan to a depth of 2cm. 6 Shake excess marinade from the chicken pieces. Working 1-2 at a time to avoid crowding the pan, turn each piece to coat in the flour mixture and add to the hot oil. Fry for five minutes, then flip over and cook for 2-3 minutes until golden brown and crisp. Drain on a plate lined with kitchen paper. 7 Onto the toasted brioche buns, pile some shredded lettuce and add the fried chicken. Top with sliced gherkins and crumbled blue cheese, if desired, and then pile on some Buffalo slaw and sandwich together with the top buns. Serve immediately.
Per Serving 864kcals, 31.2g fat (8.6g saturated), 85g carbs (11.6g sugars), 58.5g protein, 4.9g fibre, 0.937g sodium
AUGUST 2019
11/07/2019 18:18
forstrawberries fun chicken make cooking it healthy!
Barbecued peri peri chicken Serves 4
1 x 1.4kg whole chicken 4 red chillies, chopped 3 garlic cloves, crushed Pinch of salt 1 tbsp paprika 2 tbsp red wine vinegar 2 tbsp fresh parsley, chopped 2 tbsp olive oil To serve: Chips Corn on the cob Lemon wedges 1 Spatchcock the chicken according to the instructions on p.130. 2 In the bowl of a food processor or mini chopper, combine the chillies and garlic with a generous pinch of salt and whizz into a paste. Stir in the paprika, vinegar, parsley and olive oil and mix to combine well. 3 Rub the mixture all over the chicken. Set aside to marinate for at least one hour, or place in the fridge overnight if possible. 4 Place the chicken on the centre of the barbecue, breast-side down. Cook for 20 minutes, then flip the chicken over and continue cooking for another 5-10 minutes or until completely cooked through and the juices run clear.
Per Serving 454kcals, 22.1g fat (5.1g saturated), 2.5g carbs (0.3g sugars), 58.5g protein, 0.8g fibre, 0.213g sodium
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NOT BARBECUE WEATHER? Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Place the chicken breastside up in a baking dish and cook for 35-40 minutes or until completely cooked through.
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AUGUST 2019
11/07/2019 18:18
cooking for fun chicken
TOP TIP
ESE CAPR R E V LD LEFTO EN WOU K CHIC THE MOST ! H MAKE SANDWIC G N I AMA Z
Caprese chicken Serves 4
For the pesto: Large bunch of fresh basil leaves Small handful of fresh parsley leaves 50g Parmesan, grated 30g pistachio nuts, shelled Juice of 1 lemon 4 garlic cloves, crushed 60ml extra-virgin olive oil Salt and black pepper
For the chicken: 4 chicken fillets 2 tbsp olive oil 2 x 125g balls of fresh Mozzarella, thinly sliced 200g cherry tomatoes, halved 4 handfuls of rocket To serve: Garlic bread, pasta or salad 1 In the bowl of a food processor, combine the herbs, Parmesan, pistachios, lemon juice and garlic and whizz into a thick paste. 2 With the machine running, slowly stream in the olive oil. Season to taste. 3 Using a sharp knife, butterfly each chicken fillet by cutting horizontally almost all the way through. Open each one out like a book. Cover with cling film and pound with a rolling pin until about ½cm.
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Season with salt and black pepper. 4 Turn the grill on to a high heat. 5 Heat half of the olive oil in a large pan over a medium-high heat. Add two of the chicken pieces and cook the chicken for 2-3 minutes per side until cooked through. Transfer to a baking tray, add the remaining olive oil to the pan and cook the remaining pieces of chicken. 6 When all of the chicken is on the baking tray, top with a tablespoon of the pesto and then layer over the sliced Mozzarella. Place under the hot grill for two minutes or until the cheese is melted and bubbling. 7 Transfer to serving plates and top with the tomatoes and rocket. Serve with garlic bread, buttered pasta or simply some salad.
Per Serving 488kcals, 34.3g fat (7.2g saturated), 7g carbs (2.4g sugars), 40.4g protein, 1.8g fibre, 0.38g sodium
Easy Food 77
11/07/2019 18:18
Korean chilli chicken skewers Serves 4
8 chicken thighs, bones and skins removed 2 tbsp soy sauce 1 tbsp sesame oil 2 garlic cloves, crushed 1 x 3cm piece of fresh ginger, grated For the glaze: 4 tbsp gochujang (Korean chilli paste) 2 tbsp honey Juice of ½ a lime 1 tbsp soy sauce 1 tsp sesame oil 2 tbsp sesame seeds To serve: 3 spring onions, chopped Flatbreads, pittas or naan breads, grilled Coleslaw 1 In a bowl, combine the soy sauce, sesame oil, garlic and ginger. Add the chicken and set aside to marinate for 30 minutes. 2 Thread one chicken thigh onto two metal skewers, so that each skewer pierces one side of the thigh. Add a second thigh in the same manner. Repeat with the remaining thighs, using another six skewers. You should have four two-thigh portions in total. 3 In a bowl, mix together the ingredients for the glaze. 4 Cook the chicken for 6-8 minutes per side, then begin flipping and painting with the glaze every 2-3 minutes until completely cooked throughout (20-25 minutes in total). 5 Transfer to a serving plate and scatter with the spring onions. Serve with flatbreads, pittas or naan breads and some slaw.
Per Serving 442kcals, 18.1g fat (4.1g saturated), 22.4g carbs (18.1g sugars), 46.3g protein, 2.2g fibre, 1.034g sodium
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TOP TIP
FOR A QUICK SLAW TO ACCOMPANY THESE SKEWERS, SHRED SOME RED CABBAGE AND DRES S IT WITH A LITTLE OLIVE OIL AND A SPLASH OF RICE WINE VINEGAR (ANY OTHER VINEGAR WILL WORK, TOO).
AUGUST JUNE 2019
11/07/2019 18:18
what’s for dinner chicken
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Easy Food 79
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Chicken satay bĂĄnh-mĂŹ with pickled chillies Serves 4
For the pickled chillies: 2 red chillies, thinly sliced 2 tbsp rice wine vinegar 1 tsp caster sugar For the chicken: 3 chicken fillets, sliced into strips 2 tbsp vegetable oil For the satay sauce: 2 tbsp crunchy peanut butter 2 tbsp light soy sauce 1 tbsp Thai red curry paste 30ml lime juice 40ml water To assemble: 4 petits pains Small bunch of fresh coriander, chopped 2 carrots, cut into matchsticks 2 tbsp roasted peanuts, finely chopped Handful of ready-made crispy onions 1 In a small bowl, combine the rice vinegar and sugar and stir until the sugar has dissolved. Add the chillies and set aside. 2 In a bowl, whisk together all of the ingredients for the sauce until well combined. 3 Heat the oil in a large pan over a mediumhigh heat and cook the chicken until golden and cooked throughout. 4 Split the baguettes in half and stuff each with chopped coriander and carrot matchsticks. Add the chicken, then drizzle generously with the satay sauce. 5 Top with the crispy onions, roasted peanuts and pickled chillies. Per Serving 629kcals, 23.9g fat (4.9g saturated), 60.1g carbs (4.1g sugars), 40.5g protein, 2.7g fibre, 0.723g sodium
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AUGUST 2019
11/07/2019 18:18
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EAT Ireland Deputy Editor Jocelyn Doyle looks at the most Irish of ice creams With a climate like ours, our national love affair with ice cream may seem strange, but it’s a brand of tenacity peculiar to our nation. Summer will be marked, will be celebrated, whether or not the weather agrees. Ice cream is the dessert equivalent of standing over the barbecue with an umbrella, of wearing shorts on the flimsiest chance that the sun might peep out. Anyone who grew up in Ireland in the 90s or earlier will remember the days when ice cream came in three flavours: strawberry, chocolate and ghostly white vanilla. On occasion, you’d see the odd mint choc chip, glowing an unnatural green, or a Neapolitan block thrown in as an exciting alternative. Looking at the fabulous variety in the artisan ice cream counters that have sprung up around the country in recent years, it’s hard to believe how far our favourite summertime treat has come. With Ireland’s small producers turning out some truly amazing food and drink — and providing me with plenty of potential subjects for this column — I’m delighted to see this same level of care being afforded to ice cream. While we may not have the ideal weather, we definitely do have the perfect dairy, a fact that struck Seán and Kieran Murphy immediately upon moving here in the year 2000. Born and raised in the USA, they were bowled over by the quality of our milk and cream, instantly realising that it would make spectacular ice cream. Murphy’s Ice Cream was born shortly afterwards.
The Murphys’ goal is to create the best possible luxury ice cream. To accomplish this, they begin with the best possible base ingredients: milk, cream, eggs and sugar. The Murphys source milk and cream exclusively from a herd of Kerry cows on a single farm owned by a local farmer, Colm Murphy, from whom they’ve been buying for 18 years; the milk of Kerry cows is rich and creamy, perfect for ice cream. Much like the Dexters I talked about in last month’s Eat Ireland, the Kerry cow is an indigenous breed, and the Murphys loved the idea of supporting them and helping to bring their numbers up. In addition to the dairy, they use organic sugar and local, free range eggs. Quality, they say, is at the core of the brand, and this is why they use nothing artificial or with preservatives. Once the fundamentals are in place, it’s time to add the flavour. In the search for flavours that are truly representative of our Emerald Isle, the Murphys have taken some
very strange twists and turns down the rabbit hole, all inspired by nature and the beauty of the Dingle Peninsula and by other Irish food producers. They were making sea salt ice cream — now their best-seller — before anyone else in the country, and have played around with an Irish rain variety infused with herb and peat notes. Their least successful experiment was a smoked salmon ice cream, which did not go down very well; their caramelised goat’s cheese version, however, was a big hit with chefs. The team switches up the offering every quarter, and aims to introduce a brand new flavour once or twice a year. Head of Marketing and Brand Development Niamh O’Kennedy explains, “We really are passionate about what goes into our ice cream. Instead of mint flavouring, we strip real, organic peppermint leaves grown by the local special needs community, Camphill. For other flavours, we make our own chocolate chips by hand, bake our own
Murphy’s is a Dingle-based venture, with a purpose-built production factory and two of their five shops situated there (the remaining three are in Killarney, Galway and Dublin). Chief Ice Cream Maker Ciarán Ó Cinnéide works his magic alongside a team of four others, but across the company there can be over 100 people on the payroll at the peak of the summer. 82 Easy Food
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cookies and caramelise Irish brown bread with dark brown sugar, and we even make our own sea salt. We collect the saltwater from Beenbawn in Dingle Bay, boil it down until the water evaporates, then dry out the salt in a low temperature oven to reveal Dingle sea salt flakes. We love creating unique Irish flavours from real ingredients.” Indeed, one of the reasons you won’t currently find vanilla in their range is the difficulty of sourcing it to the level of quality they demand. “Vanilla will be back when we can get the best real vanilla.”
Boozy Irish ice cream floats Makes 2 2 scoops Murphy’s Dingle sea salt ice cream 2 scoops Murphy’s caramelised brown bread ice cream 100ml Irish cream liqueur 350ml Irish stout, chilled 1 Place one scoop of each ice cream flavour into each of two tall sundae glasses.
2 Drizzle over the Irish cream liqueur. 3 Slowly pour in the stout, being aware that the mixture will foam. 4 Serve to two lucky adults with long-handled spoons and straws. Per Serving 501kcals, 20.5g fat (13g saturated), 46.6g carbs (38g sugars), 6.1g protein, 1g fibre, 0.244g sodium
One of my prevailing food-related childhood memories is that my Nana’s house, in the summertime, meant ice cream floats. These were made with Coca-Cola, foaming dramatically over the rims so that our hands were always sticky, and were served in tall sundae glasses with longhandled spoons in a variety of colours. Those special spoons only ever came out for ice cream floats, and we loved them all the more for that. While the memories remain just as sweet, my tastebuds have definitely evolved over the last few decades, and it’s time for my ice cream floats to come of age. Inspired by their dedication to Irish ingredients, I’ve combined Murphy’s two most uniquely Irish flavours — Dingle Sea Salt and Caramelised Brown Bread — with two of our country’s most iconic alcoholic drinks, a good hearty stout and an Irish cream liqueur, to make this boozy, adults-only summer treat. Our soft rain may be an unfortunate mainstay in every season, but without it we wouldn’t have the lush grass, happy cows and rich dairy needed to produce luxury ice cream like Murphys. Incidentally, they even use distilled rainwater to make their range of sorbets! Being Irish, we’ll keep doggedly ordering those cones even when the summer isn’t really being... summer. I love that our landscape and food culture can inspire such creativity when it comes to ice cream. Murphys turns 20 next year and they’re already planning great things for their birthday celebrations. Past that, the plan is to keep developing interesting flavours, eventually opening more shops in Ireland and abroad, too. I’ll raise a cone — or a float — to that.
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Just chillin’ Cool off this su mmer with our fun, frozen desserts
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PINA COLADA SORBET Serves 8
250ml water 200g caster sugar 1 x 567g tin of pineapple slices in juice 1 x 400ml tin of coconut milk 4 tbsp lime juice 2 tbsp white rum or coconut rum, optional 1 Combine the water and sugar in a saucepan and bring to a simmer over a medium-high heat until the sugar has dissolved. Set aside to cool. 2 In a food processor, whizz the pineapple with its juice until smooth. Transfer to a large bowl and stir in the sugar syrup, coconut milk, lime juice and rum, if using. Freeze for 45 minutes until slightly firm, but not frozen. 3 Whizz again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer-friendly container and freeze for another 2-3 hours until firm.
TOP TIP
Although not suitabl e if serv ing to children, the addition of the rum will make the so rbet a little easier to scoop.
Per Serving 255kcals, 12.2g fat (10.7g saturated), 39.6g carbs (37.1g sugars), 1.5g protein, 1.7g fibre, 0.008g sodium
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ST RAWBERRY AND LEMON SEMIFREDDO Serves 8
180g strawberries, thawed if frozen 2 tbsp sugar 500ml double cream 300g lemon curd 12 ladyfingers
TOP TIP
, For a fancy finish e make double th e and amount of puré ide to as tra ex e th set p with to e th er serve ov es fresh strawberri and mint.
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1 Line a 450g loaf tin with cling film, leaving a 5-6cm overhang on the longer sides. 2 In a blender, whizz together the strawberries and sugar, scraping down sides as needed. Strain the purée through a finemesh sieve, pressing through with a wooden spoon. Discard the solids. 3 In a large bowl, whip the cream until soft
peaks form. With a rubber spatula, fold in the lemon curd. 4 Spoon half of the cream mixture into the loaf tin and smooth into an even layer. 5 Dip the ladyfingers into the strawberry purée, then arrange in a single layer in the tin, parallel to the longer sides. Pour the remaining purée evenly over the ladyfingers. 6 Top with the remaining cream mixture and smooth the top with a spatula or palette knife. 7 Pull over the overhanging cling film to cover the top. Freeze for at least eight hours. 8 To serve, allow to sit at room temperature for 3-4 minutes, then use the cling film to loosen slightly. Invert onto a serving plate, peel away the cling film and slice. Per Serving 567kcals, 41.6g fat (22.8g saturated), 53.1g carbs (30.8g sugars), 7.3g protein, 2.1g fibre, 0.216g sodium
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ICE CREAM T RUF F LES Makes around 50
250g chopped mixed nuts 600g ice cream (your choice of flavour) 350g dark, milk or white chocolate 120g butter, cubed
EXPERIMENT WITH DIFFERENT FLAVOUR COMBINATIONS Mix up the crunch — swap in chopped peanuts, almonds, walnuts or even crushed biscuits. Try combining coffee, Irish cream liqueur or rum and raisin ice cream with dark chocolate (grown-ups only!) Combine strawberry ice cream with white chocolate, or mint choc chip with milk chocolate. For a real chocoholic‘s delight, buy the most indulgent chocolate ice cream you can find and coat it in rich dark chocolate.
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1 Line a large baking tray with waxed paper and place in the freezer to keep cold. Place the chopped nuts in a shallow bowl. 2 Working quickly, scoop ice cream with a melon baller to make 1½cm balls. Immediately roll in the chopped nuts. Place on the prepared baking tray and freeze for at least two hours or until firm. 3 In a microwave, melt together the chocolate chips and butter, stirring every 30 seconds until smooth. Allow to cool completely. 4 Working quickly and in batches, use a toothpick to dip the ice cream balls in chocolate mixture and allow any excess to drip off. Place on a baking tray lined with waxed paper, then remove the toothpick. 5 Return to the freezer for at least two hours or until completely set. Once set, you can transfer the truffles to a covered freezer container and store in the freezer. Per Serving (with vanilla ice cream and dark chocolate) 104kcals, 8.2g fat (3.8g saturated), 6.4g carbs (3.9g sugars), 1.6g protein, 1.1g fibre, 0.035g sodium
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GINGER AND APRICOT ICE CREAM F LOAT S Serves 4
4 fresh apricots 1.4l ginger beer 8 scoops vanilla ice cream 1 Bring a large pot of water to the boil, then add the apricots and blanch for one minute. Immediately transfer to a bowl of iced water. Pull off the skins and slice the apricots into ½cm wedges. 2 Place the apricot slices in a saucepan and add half of the ginger beer. Bring to a boil, then reduce the heat to medium-low, cover and simmer for five minutes until the apricots are just tender. Allow to cool completely. 3 To assemble the floats, divide the apricots amongst four tall glasses and pour over one tablespoon of the poaching liquid. Add two scoops of ice cream to each glass, then pour over the remaining ginger beer. Serve the floats immediately. Per Serving 373kcals, 14.2g fat (9g saturated), 56.8g carbs (52.2g sugars), 5.1g protein, 1.7g fibre, 0.129g sodium
TOP TIP
Reserve the remaining poac hing liquid and use to make a simpl e cocktail with ru m or whiskey and so me soda water
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Pitcher t c e f r e p Relax in style with these fruity, crowd-friendly cocktails
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Top Tip:
eep way to k A great is ld o c ia gr your san in it ozen fru g to add fr in d d ice, a place of f o r u o av to the fl t k withou in r d r u yo . n w o g it d waterin
Peach and thyme sangria Serves 8-10
6 peaches, pitted and chopped, plus extra to garnish 5 sprigs of fresh thyme, plus extra to garnish 1 x 750ml bottle of Moscato wine 1 x 750ml bottle of sparkling wine, chilled 1 In a large pitcher, combine the peaches, thyme and Moscato. Stir together, then place in the fridge for at least four hours for the flavours to infuse. 2 Just before serving, pour in the sparkling wine and stir gently. 3 Serve the sangria over ice, garnishing each glass with a sprig of fresh thyme and a wedge of fresh peach. Per Serving 158kcals, 0.4g fat (0.1g saturated), 12.4g carbs (9g sugars), 1.1g protein, 2.1g fibre, 0.005g sodium
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Spicy honeydew margarita Serves 4
Juice of 2 limes, plus 1 lime wedge to garnish Sea salt 1 large ripe honeydew melon, chopped 120ml tequila 60ml orange liqueur, e.g. Cointreau or Grand Marnier 1 jalapeño, roughly chopped, plus 1 deseeded and sliced to garnish Ice Fresh coriander sprigs, to garnish 1 Rub a wedge of lime around the rims of four glasses. Pour some salt onto a saucer and dip the rims into the salt. Set aside. 2 In a food processor, combine the melon, tequila, orange liqueur, lime juice and jalapeño. Whizz until smooth. 3 Fill the prepared glasses with ice cubes and pour over the melon margarita. Garnish each with a few slices of jalapeño and a sprig of fresh coriander. Per Serving 158kcals, 0.4g fat (0.1g saturated), 12.4g carbs (9g sugars), 1.1g protein, 2.1g fibre, 0.005g sodium
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To ves mint lea th Slap e nds your ha between the to dding s before a lp e h – this pitcher eir th f o e som release em makes th d n a s il o t. n ra g more fra
Strawberry mojito Serves 6
450g strawberries, washed, hulled and sliced, plus extra to garnish Juice of 3 limes 50g caster sugar Ice 1 bunch of fresh mint leaves, plus extra to garnish 350ml white rum 250ml soda water, chilled 1 Place the sliced strawberries in a large pitcher. Add the lime juice and sugar and muddle together until the sugar dissolves. 2 Add enough ice to half-fill the pitcher. Add the mint leaves and rum and stir gently to combine. Top with the soda water and stir briefly. 3 Divide amongst six glasses, garnishing each with a sprig of mint and a strawberry.
Per Serving 185kcals, 0.3g fat (0g saturated), 15.1g carbs (12.2g sugars), 0.6g protein, 1.8g fibre, 0.01g sodium
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Mom, Mama, Mum No matter what we are called, we are all doing our best.
Every mum knows the love, the exhaustion, the pride and the self doubt that goes with being a mum. And every mum needs to be reminded that she’s not alone. For over 18 years, eumom.ie has been doing just that. For expert advice, honesty and friendship, we are here for every mum and every stage. And although we’re getting a new name, we are still the same people doing our very best for every mum in Ireland.
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
98-102
IN THIS SECTION
IN A PICKLE, p98
This month's Home Ec expert tells us it's the perfect time of year to pickle fresh produce
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EASY JUNIORS, p101
These roasted strawberry sundaes make the perfect summertime treat
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In a
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Maria Hickey of Mayfield Community School, Cork, says it’s the time of year to pickle fresh produce
L
ate summer, coming into early autumn, is the time of year when most vegetables are in season, giving us the perfect opportunity for nutritious dishes easily made at home. Beetroot has become a very popular vegetable recently, especially since it’s been labelled as a ‘superfood’. This is due to beetroot’s high vitamin and mineral content and its low calorie count. Beetroot is particularly high in folate, vitamin C and fibre. It is a very versatile vegetable as it can be used in soups, salads and side dishes, and can also be pickled to extend its shelf life. Most people today eat pickled beetroot in salad or sandwiches; here, I’ll explain how you can pickle beetroots at home. Pickling is the process whereby acid (such as vinegar or lemon juice) is added to a lowacid food (e.g. beetroot) to lower its pH to 4.6 or under, preserving the food and affecting its flavour. Pickling at home means you are
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fully aware of the ingredients and chemicals being used in the process. This means the end product will be much better for you and your family, as it will be without the additional chemicals added during commercial pickling. Some things to take into consideration: • Use the freshest produce you can as it enhances the final product. • Try and pick beetroots that are all the same size to work with, to ensure they are all cooked and pickled evenly. • Keep the root and skins on the beetroots when boiling, as this helps to keep their colour. The skins will come off easily once cooked. • For the best results, use white distilled or cider vinegar with 5% acidity. • Weigh the ingredients carefully, because the proportion of fresh food to other ingredients will affect the final flavour. • Sterilise your empty jars before filling them with the pickle. This can be done by washing
them in hot soapy water, rinsing them and placing them in the oven at 100 C until required for filling. Be sure to use oven gloves when handling the hot jars. • Always wipe the rim of the jar clean for a good seal after filling and just before putting the lid on to prevent contamination and prolong the shelf life. • Label and date your jars and store them in a clean, cool, dark and dry place. • To allow pickles to mellow, wait at least three weeks before consuming. Pickling at home can be a great experience and something to share with all the family. Beetroot is not the only vegetable which can be pickled; other examples include radishes, cucumbers, carrot ribbons, onions, asparagus, cauliflower, green beans and jalapeños, to name just a few. Get creative and pickle different combinations of vegetables to add variety to your salads and sandwiches.
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kids’ kitchen home ec
Roasted beetroot, walnut, watercress and Feta salad Serves 4
12 small beetroots, scrubbed, stems trimmed to 2cm 3 tbsp olive oil 1½ tbsp aged balsamic vinegar Salt and black pepper A generous handful of watercress 150g Feta, cubed or crumbled Juice of ½ a lemon 100g walnuts 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Arrange the beetroots in a roasting tray and drizzle with half of the olive oil and one tablespoon of the balsamic vinegar. Season with salt and black pepper, then cover tightly with tin foil. Roast for 35 minutes, then remove the foil. Return to the oven for a further 15 minutes or until the skins are wrinkled and the beetroot is tender. 3 Arrange the watercress on serving plates and top with the warm beetroot and the Feta. Squeeze a little lemon juice over each portion. 4 Scatter over the walnuts over the salad, then drizzle with the remaining olive oil and balsamic vinegar. Season with salt and black pepper and serve immediately.
Not a fan of Feta? Swap in goat’s cheese, Mozzarella or dollops of Mascarpone
Easy pickled beetroot Makes 500g
500g small beetroots, scrubbed, stems trimmed to 2cm 120ml white vinegar 50g sugar ½ tsp salt 5-6 black peppercorns 2 bay leaves
Per Serving 333kcals, 19.4g fat (7.2g saturated), 32.1g carbs (26.2g sugars), 11.5g protein, 6.5g fibre, 0.712g sodium
3 In a small saucepan, combine the vinegar and sugar. Bring to a boil and cook for five minutes. Remove from the heat and stir in the salt, peppercorns and bay leaves. 4 Pour vinegar mixture over the beetroots, then seal tightly and set aside for three weeks. Per 50g Serving 23kcals, 0.1g fat (0g saturated), 5g carbs (4g sugars), 0.8g protein, 1g fibre, 0.54g sodium
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1 Place the beetroots in a medium saucepan,cover with water and bring to a boil over a high heat. Reduce the heat, cover and simmer for 45 minutes or until tender. 2 Drain and rinse the beetroots with cold water. Set aside until cool enough to handle. Trim off the roots, rub off the skins and slice or chop the beetroots, depending on your preference. Place in 1-2 sterilised jars, depending on the size of your jars.
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kids’ kitchen easy juniors
Easy Food j un iors
These roasted strawberry sundaes make the perfect summertime treat
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Easy Food j un iors
t Cut ou ep! e k and
Roasted strawberry ice cream sundaes Makes 4 sundaes
500g strawberries, hulled and halved 2 tbsp brown sugar 1 tsp vanilla extract For the sundaes: 8 scoops vanilla ice cream Chocolate sauce 4 tbsp whipped cream 4 tsp chopped nuts (optional) 1 To make roasted strawberries, preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Slice the stems off the strawberries. Cut the small strawberries in half and cut the big ones into quarters. Place the strawberries in a large baking dish, sprinkle over the sugar and vanilla extract and toss to combine. 3 Spread the strawberries out in a single layer. Bake for 15-20 minutes or until soft. Allow to cool completely before assembling your ice cream sundaes. 4 Place two scoops of vanilla ice cream into each of four glass bowls. Add the roasted strawberries, then drizzle with chocolate syrup. Add a dollop of whipped cream on top of each bowl and pour over any juices from the baking dish. Sprinkle with chopped nuts, if you like, and serve immediately.
Per Serving 384kcals, 19.2g fat (12g saturated), 47.8g carbs (38.7g sugars), 6g protein, 3.8g fibre, 0.124g sodium
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
104-114 IN THIS SECTION
OH MY GOODNESS, p104
Aoife Howard shares a bright and fruity acai bowl
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IRON STOMACH, p106
Getting enough iron is easy with these clever recipes
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y m Oh Goodness
Aoife Howard shares a bright and fruity summer acai bowl
Aoife is a doctor and food blogger. She loves to create simple healthy recipesso that you can have your cake and eat it too! www.thegoodfoodgoddess.com
Instagram is some of my favourite forms of social media and the perfect medium through which to discover new culinary delights. While food trends may come and go, one that has been populating my Instagram feed for years is that of acai bowls. These delicious bowls have won their Insta-fame thanks to their eye-catching presentation, but have also won a place in my heart thanks to their fresh and unique taste. Acai is a darkly coloured berry native to Brazil that is hailed as the ‘beauty berry’ thanks to its antioxidant properties. Antioxidants are believed to help reduce the damage caused to the body by free radicals. Whether this little berry’s purported superfood benefits hold true or not, its beautifully tart taste has earned it a place in my pantry. Acai is available in
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either powdered form or frozen as a purée. Personally I use the powdered version, as it’s readily available in health food shops and can be easily incorporated into a variety of different dishes from smoothies to porridge and even raw cheesecakes. The secret to a great acai bowl or indeed any smoothie bowl is a simple one: frozen banana. When blended at high speed, the frozen banana imparts a soft and creamy texture similar to that of soft serve ice cream! Whenever I find myself with overly ripe bananas languishing in my fruit bowl, I simply chop them into chunks and pop them into the freezer, so that a bowl with a refreshing taste of the tropics is never far from hand. The variations on acai bowls are endless but I always like to start with a simple base of
frozen banana, milk and acai powder. For the recipe I’ve shared here, I’ve decided to go for a tropical twist with juicy mango and cooling coconut milk. The mango lends sweetness, while the raspberries combined with the acai gives it a refreshing tartness. This cooling bowl of thick, fruity deliciousness will transport you to another world. For an extra creaminess I love to add a generous dollop of nut butter or, if I’m feeling particularly virtuous, a handful of greens. When it comes to toppings, this is one of those occasions in life when more truly means more! I love to serve mine with a generous sprinkle of crunchy granola, a liberal drizzle of creamy almond butter, juicy fresh fruit and a dusting of toasted coconut flakes. Whatever the weather, this super simple acai bowl makes for a delightful treat and veritable holiday in a bowl!
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make it healthy! acai bowls
Mango and raspberry acai bowl Serves 1
1 large banana, peeled, sliced and frozen ½ a ripe mango, peeled and diced 2 tbsp frozen raspberries 2 tbsp acai powder 2 tbsp coconut milk drink To serve: Toppings of your choice 1 Add the frozen banana, raspberries and diced mango to a food processor or blender. 2 Whizz together until smooth, then gradually add the coconut milk drink. 3 Add the acai powder and continue to blend until you have a thick and creamy texture. 4 To serve, transfer to a bowl and add your toppings of choice. Per Serving 337kcals, 11.3g fat (6.6g saturated), 61.7g carbs (41.3g sugars, 3.7g protein, 7.9g fibre, 0.018g sodium
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getting enough iron is easy with these clever recipes WHAT IS IRON? Iron is a mineral that is essential to ensure healthy blood and normal growth and development. Its main purpose is to carry oxygen in the haemoglobin of red blood cells throughout the body so that cells can produce energy. Iron also helps remove carbon dioxide. When the body's iron levels become so low that not enough normal red blood cells can be made to carry oxygen efficiently, this leads to a condition known as iron deficiency anaemia. Symptoms may include: • Fatigue • Pale skin and fingernails • Weakness and dizziness • Headache • Difficulty maintaining body temperature • Glossitis (inflamed tongue)
HOW MUCH IRON DO I NEED? Women aged between 12 and 50 need more iron than men to make up for the amount of iron they lose during menstruation. Around 1mg of iron is lost for every day of bleeding. Iron deficiency is the most common nutrient deficiency in women. The current recommended daily allowance (RDA) in Ireland is 14.8mg for women and 8.7mg per day for men.
HEME VS NON-HEME IRON There are two basic types of iron, heme and non-heme. • Heme iron is found only in meat, poultry, seafood and fish, so heme iron is the type of iron that comes from animal proteins in our diet. • Non-heme iron is found in plant-based foods like grains, beans, vegetables, fruits, nuts, and seeds, as well as animal products such as eggs or milk/dairy. It is
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also comprises more than half the iron contained in animal meat.
A NOTE ON VITAMIN C Vitamin C helps the body absorb iron, as it captures non-heme iron and stores it in a form that's more easily absorbed. This is why many iron supplements include vitamin C. To ensure the best absorption, pair ironrich foods with those rich in vitamin C, such as citrus fruits, peppers, broccoli, Brussels sprouts, dark leafy greens and tomatoes.
DIETARY SOURCES OF IRON The following foods are good sources of heme iron: • Liver and other offal • Red meat, e.g. beef, lamb and venison • Turkey and chicken • Tuna • Eggs • Shellfish, e.g. mussels, oysters and clams • Fish, notably sardines The following foods are good sources of non-heme iron: • Tofu • Wholegrains, e.g. quinoa, brown rice • Legumes, such as peas, beans, chickpeas and lentils • Molasses • Dark leafy greens, e.g. kale, watercress and spinach • Whole wheat bread • Peanut butter • Brown rice • Nuts and seeds • Broccoli • Dark chocolate • Dried fruit
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make it healthy! iron-rich foods
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8MG OF IRON PER SERVING!
FISHERMAN’S EGGS Serves 2 2 x 120g tins of sardines in olive oil 1 red onion, finely chopped 2 tomatoes, deseeded and chopped Large handful of fresh parsley, chopped 3 garlic cloves, crushed 6 Kalamata olives, chopped Black pepper 4 eggs
To serve: Rocket Brown bread Hot sauce (optional) 1 Place a small ovenproof pan or baking dish in a cold oven. Preheat to 180˚C/160˚C fan/ gas mark 4. 2 Drain the sardines and place in a mixing bowl. Mash with a fork. Add the onion, tomatoes, garlic, parsley, olives (if using) and a generous crack of black pepper. Stir to combine well.
3 Remove the pan from the oven and spread in the sardine mixture in an even layer. Bake for 10 minutes. 4 Carefully crack the eggs into a bowl. 5 Take the pan out and carefully pour in the eggs. Return to the oven for 8-10 minutes until the egg whites have set but the yolks are still runny, or until cooked to your liking. 6 Allow to rest for five minutes, then serve with a few handfuls of rocket, some buttered brown bread and some hot sauce, if desired. Per Serving 393kcals, 21.3g fat (4.4g saturated), 14.4g carbs (7g sugars), 36.7g protein, 3.8g fibre, 0.723g sodium
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LENT IL BURGERS
Salt and black pepper 8 whole wheat burger buns, lightly toasted
Makes 8 210g green lentils 2 small carrots, chopped 1 onion, chopped 3 garlic cloves, crushed 70g walnuts 70g sunflower seeds 70g whole wheat flour, plus extra if needed 120g whole grain bread, whizzed into breadcrumbs 2 eggs 2 tbsp tomato purĂŠe 2 tbsp soy sauce 1 tbsp fresh thyme leaves 2 tsp dried oregano
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To serve: Your favourite burger toppings 1 Cook the lentils according to package instructions. Drain well and set aside to cool. 2 In a food processor, whizz together the onion, carrots, garlic, walnuts and sunflower seeds until finely chopped, then transfer to a large bowl. 3 Add half of the cooked lentils to the food processor and pulse until slightly mashed, then transfer them to the bowl along with the remaining lentils. 4 Add the breadcrumbs, herbs and some salt and black pepper.
5 In a measuring jug, beat the eggs together with the tomato purĂŠe and soy sauce. Pour into the bowl and stir everything together, adding the flour a little at a time as you continue to stir. If the mixture seems too wet, add more flour as needed. Place in the fridge for 30 minutes. 6 Form into eight equal patties. Place on a baking tray and refrigerate for 30 minutes. 7 Heat the olive oil in a large pan over a medium-heat. Working in batches, cook the burgers for 5-6 minutes per side. Serve on toasted wholewheat burger buns with your favourite burger toppings.
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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BEEF VINDALOO Serves 4 For the curry paste: 2 tsp cardamom pods shelled, seeds only 1 tsp cloves 2 tsp coriander seeds 1 tsp cumin seeds, toasted 1 tsp turmeric 1 tbsp apple cider vinegar 3-4 dried red chillies, roughly chopped For the vindaloo: 500g chuck beef, cubed 60ml rapeseed oil 2 onions, sliced 4 garlic cloves, crushed 30g fresh ginger, peeled and sliced 1 medium potato, chopped 240ml hot beef stock 10g coriander, chopped, plus extra leaves to serve 30ml apple cider vinegar 100g baby spinach To serve: Fresh coriander Rice or naan 1 Whizz together all of the ingredients for the curry paste in a blender until smooth and combined. Place half of the paste into a sealable bag, add the beef and seal, pushing out the sir. Use your hands to work the paste around the beef. Place in the fridge for at least one hour.
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2 The same day, heat 40ml of the oil in a heavy-bottomed pan over a medium heat. Add the onion and cook for 5-6 minutes until softened. Add the garlic and ginger and cook for 2-3 minutes. 3 Add the reserved curry paste and cook for 2-3 minutes, stirring. Turn the heat to medium-low and add the potato. Season with salt and black pepper and cook for a further five minutes. 4 Add the stock, turn the heat to low and simmer gently for 4-5 minutes until the potato is just cooked. Stir in the chopped fresh coriander. 5 The following day, preheat the oven to 150ËšC/130ËšC fan/gas mark 1. 6 Heat the remaining oil in a casserole dish over a medium-high heat. Working in batches to avoid crowding the pan, brown the beef on all sides, then transfer to a plate. 7 Add the vinegar to the pan and bubble for 2-3 minutes, scraping any sticky bits from the bottom using a wooden spoon. Add the sauce and spinach and return the beef to the pan along with any juices it has released. Stir to combine, then cover with foil and a lid. 8 Place in the oven and cook for 2-3 hours until the beef is very tender. 9 Scatter with fresh 8MG OF coriander and serve with IRON PER rice or naan. SERVING!
To really maximise the flavour of this dish, leave the beef marinating in the fridge overnight. Make the sauce as far as the end of Step 4, allow to cool, and then place that in the fridge overnight, too. The following day, continue from Step 5.
Per Serving 481kcals, 22.9g fat (3.7g saturated), 29.3g carbs (3.2g sugars), 38g protein, 7g fibre, 0.324g sodium
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SPICY PEANUT TOF U ST IR-F RY Serves 4
400g extra-firm tofu Toasted sesame oil 2 garlic cloves, crushed 1 x 3cm piece of fresh ginger, peeled and grated 1 head of broccoli, chopped into florets 150g spinach 250g brown rice For the sauce: 1½ tbsp toasted sesame oil 4 tbsp soy sauce 40g brown sugar 1 tsp sriracha 3 tbsp all-natural peanut butter
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To serve: Lime wedges Fresh coriander, chopped Sriracha 1 Fold a length of kitchen paper into quarters, or use a clean tea towel. Place on a plate, then place the tofu on top. 2 Place another layer of folded kitchen paper or a clean tea towel top of the block of tofu. Place a cutting board on top and add a weight on top, such as a cast iron pan or a heavy book. Let the tofu sit for at least 30 minutes. 3 Preheat oven to 200˚C/180˚C fan/gas mark 6. Cut the tofu into cubes and place on a parchment-lined baking tray in a single layer. Bake for 25 minutes, then set aside and allow to cool. 4 Whisk together all of the ingredients for the sauce until combined. Add the cooled tofu
and stir gently to coat. Allow to marinate for 20 minutes. 5 Cook the rice according to package instructions. 6 Heat one tablespoon of toasted sesame oil in a large pan or wok over a medium-high heat and stir-fry the broccoli for 3-4 minutes. Add the garlic and ginger and cook for one minute. Transfer to a plate and keep warm. 7 Turn the heat to medium, add the tofu and sauce to the pan and warm through for 2-3 minutes. Stir in the broccoli and spinach and cook just until the spinach has wilted. 8 Serve with the brown rice and some lime wedges, chopped fresh coriander and sriracha, if desired. Per Serving 543kcals, 19.9g fat (2.6g saturated), 73.4g carbs (12.2g sugars), 21.2g protein, 6.3g fibre, 09844g sodium
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SUMMER SALAD PÂT É BAGUETT ES Serves 6
For the pâté: 350g chicken livers, rinsed, trimmed and roughly chopped 100g butter, chopped, plus extra for cooking 2 shallots, finely chopped 1 tsp thyme leaves 50ml brandy or whiskey 30ml red wine 70ml double cream Salt and black pepper
For the baguettes: 1 French demi-baguette, split 4 tbsp coleslaw 2 ripe tomatoes, sliced 1 small red onion, thinly sliced 1 carrot, grated 3 handfuls of watercress 1 Melt a knob of butter in a large pan over a medium heat. Cook the shallots and thyme for 4-5 minutes until soft, then increase the heat to medium-high. Add the livers and cook for 6-8 minutes until browned all over and completely cooked throughout. Transfer to the bowl of a food processor. 2 Add the brandy and wine to the pan and bubble until reduced by about half, scraping any sticky bits from the bottom using a wooden spoon.
3 Stir in the cream, then pour into the food processor. Season with salt and pepper and whizz until smooth. Add the butter and whizz again. Add more salt and/or black pepper to taste, if necessary. 4 Push the pâté through a sieve into a dish, allow to cool and then place in the fridge until ready to serve. 5 To serve, thickly spread the baguette with pâté. Top with coleslaw, tomatoes, red onion, carrot and watercress. Cut into six equal portions and serve. Per Serving 481kcals, 22.9g fat (3.7g saturated), 29.3g carbs (3.2g sugars), 38g protein, 7g fibre, 0.324g sodium
Top Tip
d ime an Save t e r o t use s t pâté bough
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All the know-how you need to develop your cooking skills and become an expert in the kitchen
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s a e Pand thank you REAP THE BENEFITS KEEPING YOU GOING Green peas are one of the best plant-based sources of protein. Combined with their high levels of fibre, this means that peas are digested slowly, helping to maintain stable blood sugars and keeping you full for longer.
KEEPING YOU HEALTHY • The protein in peas is important for promoting muscle strength and bone health. • Peas provide flavonols, carotenoids and vitamin C, antioxidants that have been shown to reduce the likelihood of heart disease and stroke. • Peas contain saponins, plant compounds known for having anti-cancer effects. Several studies have shown that saponins may help prevent several types of cancer and have the potential to inhibit tumour growth.
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FRESH VS. FROZEN Unless you have a garden or can source peas that have just been picked, then frozen peas are the better choice. The sugars in peas begin turning into starch as soon as they’re picked, meaning that they lose their sweetness and become grainy after even one day. Frozen peas are frozen as soon as they’re picked, keeping them at the peak of ripeness.
HISTORY BITES The pea is native to western Asia and North Africa. Wild peas can still be found in Afghanistan, Iran and Ethiopia. The earliest human consumption of wild peas was at least 23,000 years ago.
DID YOU KNOW? • Strictly speaking, peas aren’t vegetables — they’re legumes, much like beans, lentils and peanuts. • A 100-calorie serving of peas (around 170g) contains more protein than a whole egg or one tablespoon of peanut butter. • Pea varieties eaten in the pod include sugar snaps and mangetout. “Mangetout’ is French for ‘eat it all’!
TEST KITCHEN TIP Blanch frozen peas in boiling water for two minutes, then transfer to a bowl of iced water to cool. Use the cooled peas in your next summer salad — they’re great with courgettes, or served simply with lettuce, crumbled Feta and a lemony vinaigrette.
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from our kitchen to yours
YOU SAY TOMATO
Storage solutions
History bites
Perfectly ripe tomatoes should be kept at room temperature on a counter away from direct sunlight. Consume within a couple of days.
The tomato is native to South and Central America, and was first brought to Europe in the 16th century. Many northern Europeans were suspicious of the tomato for a long time, believing it to be poisonous because it's a member of the deadly nightshade family.
Overripe tomatoes that are soft to touch with very red flesh are best kept in the fridge, as the cold air will keep them from ripening further. Allow them to come back to room temperature before eating them, though — otherwise they’ll be relatively tasteless.
Reap the benefits Tomatoes are rich in antioxidants, including lycopene, beta-carotene and vitamin C, as well as other vitamins and minerals such as vitamin K1, potassium and folate.
Did you know? The antioxidant lycopene, found in tomatoes, is thought to help protect the skin against sun damage.
TEST KITCHEN TIP Using a bread knife is the easiest way to cut ripe tomatoes without damaging the flesh; the serrated edges slide through the skin without slipping.
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c i k u q r o f Tips
c o o r e k i n m g m u s
COOK WITHOUT HEAT
LIGHTEN UP
Who says cooking has to involve heat? Keep the oven off and focus on lots of salads and fresh, raw dishes. A really well-made sandwich with an inventive salad can make a lovely summer supper.
Prepare lighter versions of your usual dishes. Add lots of veggies into your pasta or rice dishes so you can use less of the starches and still have a satisfying but lighter meal. Lighten things up even more by using thinner or smaller types of pasta, such as angel hair or orzo.
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KEEP IT SIMPLE Make the most of fresh summer produce and keep things simple. For example, ripe, in-season tomatoes need little more than a drizzle of good olive oil and some salt and pepper, and you’ve got yourself a beautiful side dish. Try our courgette and tomato frittata (p.51) or our quick, fiveingredient fish dishes, from p.62.
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from our kitchen to yours
GET PREPPED ONE PAN IS KING Longer, brighter evenings make washing up seem even less appealing. Minimise your time spent over the sink by focusing on one-pan or one-tray options.
Once you’ve done your shopping, dedicate one hour to peeling, slicing, dicing and chopping. Store your prepped produce in the fridge in bags or containers. When it’s time to cook, half the work will already be done.
DOUBLE UP
TAKE IT OUTSIDE
Make double or triple portions so that cooking once gives you food for a few days. Double the recipe for marinades, then set aside half of whatever you are marinating and freeze for a later time. Make a big batch of couscous, rice or orzo and use over a few days. If you’re turning on the oven, make the most of it by adding extra batches of the same dish, baking salmon darnes or chicken legs for later use, or even just adding a tray of vegetables for roasting. A mixture of tomatoes, onions, peppers and garlic is perfect; simply whizz them up into a healthy veggie sauce that you can stir through pasta the following evening.
Barbecues don’t always have to be a big event with multiple items on the menu. If the weather allows, keep it so simple that it’s a cinch to use for even midweek cooking. Let the barbecue heat up while you pull together a salad, then throw on some quick cooking lamb chops, steaks, a couple of burgers or even just some sausages.
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Sardine queen
Sardines are a great source of iron, as we showed in our iron-rich recipes from p.106, but they're also packed with protein, rich in heart-healthy omega-3 fatty acids and deliver a good whack of calcium, too.
With pasta: Make a sosimple spaghetti with sardines, garlic, cherry tomatoes, lemon juice and crunchy crumbs; take advantage of their healthy fats and use instead of bacon in a twist on classic carbonara; or use the ones in a tomato sauce in an easy puttanesca.
Au gratin: Sardines and potatoes go well together, so try flaking some into a potato gratin for a hearty, delicious dinner on the cheap.
With greens: Sardines add great flavour to robust greens, like kale. Simply pan-fry your sardines and kale together with a little garlic, a pinch of salt and plenty of black pepper, finishing with a squeeze of lemon juice.
In a quiche: Why not? Flaked sardines work beautifully in a quiche with some tomatoes and onions.
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On toast: Sardines on hot, buttered toast with a crack of black pepper make a great quick-fix lunch or snack. We like to use the ones tinned in tomato sauce for this, but those in oil work just as well; try adding some sliced tomato for a touch of acid to cut through the richness.
On pizza: If you like anchovies as a pizza topping, you’re sure to enjoy sardines, too.
In tomato sauce: Whizz sardines into a paste, then whisk into tomato sauce to add amazing depth of flavour.
In fried rice: Combine sardines with dayold cooked rice and beaten egg, add your favourite veggies and flavour with soy sauce and hot sauce to form an easy dinner.
Tinned sardines are a fantastic storecupboard standby, a health food that is indisputably budget-friendly. If you’re not used to eating them, here are some serving suggestions (or turn to p.108 for our fisherman’s eggs!).
As fishcakes: Break the sardines into fine flakes and combine with mashed potato, lemon juice and your favourite herbs and spices. Fry in a little butter and serve with a salad, or topped with a fried egg.
With avocado: Avocado’s buttery texture is a great match for sardines. Use them to top avocado toast, stuff a halved avocado with flaked sardine, or pile both into tacos with some crunchy slaw, fresh coriander and hot sauce.
In salads: Swap out your tinned tuna for sardines when making a salad. Try a twist on a Niçoise with potatoes, olives and flaked sardines.
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TEST KITCHEN TIPs Kitchen scissors are handy for cutting herbs, smoked salmon or bacon.
The most important step to success in the kitchen — before you even turn on the oven — is preparation; chefs know this as mise en place, a French phrase meaning “putting in place.” All ingredients should be to hand, and anything that requires washing, chopping or crushing should be done before you start actually cooking.
Make an easy tropical fruit sundae by roasting strawberries, pineapple chunks or chopped kiwi fruit, then layering into glasses with ice cream for a delicious summertime sweet treat.
If you’re sautéing vegetables, only add crushed or finely chopped garlic for the last 30-60 seconds. Much longer than this, and the garlic will burn, imparting a bitter flavour to your finished dish.
If you have made too much garlic butter (if there is such a thing!) it stores very well in the fridge or freezer. It’s perfect for adding flavour when sautéing foods like mushrooms or spinach.
Preheating pans is important. If you put meat in a cold pan, it will release moisture as its temperature rises. By preheating the pan first, your meat will get a good sear, forming a crust that holds in all those yummy juices.
Make any frittata recipe lunchbox friendly by baking in a muffin tin — just be sure to grease the tin well before baking.
Have leftover sponge cake? Store it in the freezer and you can make a baked Alaska or a trifle at a moment’s notice.
Keep ice cream soft and ice crystal-free by storing the tub inside a sealed freezer bag.
When bringing a pot of water to the boil, save time and energy by putting the lid on. This traps the heat and helps the water reach boiling point more quickly.
If you are ever stuck for a quick carbohydrate to go with your meal, flatbreads are a great option. Just mix 200g plain flour, 100ml warm water, a splash of olive oil and a pinch of salt. Knead for five minutes, and then roll out small amounts of the dough until thin. Cook on a frying pan, flipping half way through www.easyfood.ie
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Tips FROM THE Food stylist Shannon Peare takes us back in time with these retro recipes
TEST K TCHEN This month, we’re going to take a little trip back in time. I was sitting in my Granny Redmond’s kitchen recently, looking through some of her old cookbooks. Let’s just say, we had a good giggle and a serious case of nostalgia. A lot of these retro bakes have become true classics; Black Forest gateaux, sherry trifles and baked Alaskas, to name but a few, are die-hard favourites that never go out of favour. I’m going to show you some of the great baking tips and tricks we’ve learned throughout the years that we still use today.
My cream isn’t whipping In the past, people didn’t have electric mixers, so whipping cream was often back breaking work. A
Bake to the future However, when it comes to making pastry, cold
the first butter layer has hardened, brush the tin
butter is a must. An old fashioned trick for pastry
again with more butter and then dust completely
making was to store the butter in the freezer. To
with flour. The flour acts as a barrier to stop the
get a deliciously flaky pastry, use a box grater to
butter from frying the outside of the sponge. Your
grate the frozen butter into the flour. Once the
Bundt cake should come out with ease.
pastry is baked, the fat melts, leaving gaps in the dough that puff up with steam to create perfect
That’s my jam!
flaky layers.
A great trick for checking if your jam is set is
Honey hack
to place a plate into the freezer for about 15 minutes. Drop a teaspoon of the hot jam onto
I hate working with honey, treacle and golden
the frozen plate. Push your finger through the
syrup because of how messy they are to weigh.
jam on the plate; if the jam wrinkles and doesn’t
Granny to the rescue! Greasing your spoon or
flood back into the gap, it is good to go! If the
measuring bowl with a little butter or oil before
jam doesn’t wrinkle, put the plate back into the
weighing sticky ingredients will allow them to
freezer and allow the jam to simmer for another
slide right off — no more sticky mess.
five minutes before you test again.
Oh shell no!
Cutterless
can be kept for future use.
Did a little shell fall into your mix? Wet your finger
You can buy almost any shape and size of cutter
to get it out. The egg shell will stick to your finger
nowadays. When I was small, we used to use
DIY buttermilk
and will make it much easier to remove.
a glass or a butter knife to cut out shapes. My
trick was to add a few drops of lemon juice into the cream so the cream would whip. You need to be careful with this one, as adding too much lemon will make the cream sour. In situations like this, when just a few drops of lemon juice are needed for a recipe, don’t cut the lemon in half. Instead, stick a fork in one end and squeeze out the juice required. The lemon will not dry out and
Buttermilk adds flavour and a creamy thickness to a bake. The acid in buttermilk activates the bicarbonate of soda and baking powder in a recipe, a reaction that causes your bread or muffins to rise. When ingredients weren’t as readily available as they are today, a quick and easy way to create ‘buttermilk’ was to add one tablespoon of lemon juice or vinegar to 250ml of milk (you can make as much as you need by keeping the ratios the same). Allow this to sit at room temperature for about 10 minutes. This isn’t exactly the same as shop-bought buttermilk, but
All 4 one and one 4 all! A classic sponge recipe is the 4-4-4 method. For
favourite was to make an “S” for Shannon using a snake of biscuit dough.
the sponge just use 4oz (120g) flour, 4oz sugar, 4
Out of my weigh!
eggs and one teaspoon of baking powder. Whisk
Do you remember the Tala measuring cone?
together the eggs and sugar until stiff. Sieve in
All of the different weights for the different
the flour and baking powder and gently fold it
ingredients were marked inside. All you had to
in. Spoon into the tins and bake. This recipe is a
do was pour the ingredient up to the correct
golden oldie, and is so easy to remember.
line for the weight. This was how I learned how
The Bundt is back! The Bundt tin was invented back in the 1950s
to bake, and it was the best thing ever. That measuring cup was used until it fell to pieces.
and has become such an iconic shape for cakes.
Softer crust
the raising agent in the recipe.
The Bundt cake has a beautiful simplicity about
Granny Redmond knows best when it comes to
it — the fluted tin imparts a gorgeous pattern
making brown bread. Once the brown bread is
But what about the butter?
to the baked cake. However, if not prepped
baked, it is removed from the tin and wrapped
accordingly, these ridges can wreak havoc on
in a clean tea towel. Place the wrapped brown
the cake, causing tears or rips. If the tin is well
bread onto a wire rack to cool. Wrapping the
prepped, the sponge should tip out easily; you
bread in the towel gives your bread a softer crust
can even buy non-stick Bundt tins now. If you
and will make it easier to slice. Thanks Granny!
it will give you the acidity needed to react with
Most of us remember our grannies keeping the butter dish in the press. When it comes to baking, using ingredients such as butter and eggs at room temperature is essential. This was especially important due to the lack of electric mixers; our grannies had some serious muscles from all that whisking!
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have an old fashioned one, there is a trick for success. Brush the whole inside of the tin with melted butter and place in the freezer. Once
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sweet things retro bakes
Retro raspberry trifle Serves 10 Leftover sponge (I used leftover Battenberg sponge) 200g raspberries 135g block raspberry jelly 500g custard 200g whipped cream 1 Line the bottom of a trifle bowl with sponge. Place the raspberries in around the top edge of the sponge.
TOP TIP A trifle is a great quick and easy dessert. It can be made in advance and is also a great way to use leftover sponge.
2 In a large jug, dissolve the block of jelly in 200ml of boiling water, stirring well until it has melted. Add 300ml cold water on top. Pour the jelly over the top of the sponge and allow to set. 3 Once the jelly has set, add another layer of sponge. Pour on the custard. 4 Pipe on the whipped cream on top and decorate with more raspberries. Per Serving 298kcals, 12.9g fat (5.3g saturated), 41g carbs (24.2g sugars), 5.1g protein, 2.4g fibre, 0.205g sodium
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Baked Alaska Serves 14-16 For the sponge: 200g butter, softened 200g caster sugar 4 eggs 200g self-raising flour 1 tsp baking powder 2 tbsp milk For the filling: 500g vanilla ice cream 200g frozen raspberries For the meringue: 300g caster sugar 75ml water 3 egg whites 1 Preheat the oven 180ËšC/160ËšC fan/gas mark 4. Line
butter and the sugar until light and fluffy.
6 For the meringue, put the sugar and the
Add the eggs one at a time, beating well
water into a small saucepan over a medium
between each addition.
heat. Attach a sugar thermometer to the side
3 Fold in the flour, baking powder and milk,
of the pot.
until just combined.
7 Slowly start to whisk the egg using an
4 Divide the mix evenly amongst the
electric beater or a free standing mixer with
prepared tins and bake for 25-30 minutes
a whisk attachment. Mix until the egg white
or until a skewer inserted comes out clean.
starts to foam.
Allow the sponges to cool completely.
8 Allow the sugar to reach 121ËšC, then
5 Line a large bowl with cling film. Cut a
slowly stream the hot sugar into the egg
circle from the sponge about the same
whites. Turn the mixer to full speed and
size as the bottom of the bowl and press it
whisk until the egg whites have cooled to
inside. Top with the frozen raspberries and
room temperature.
vanilla ice cream. Place the next sponge
9 Heat the grill and position an oven rack at
on top and repeat this step. Finish with the
the bottom of the oven. Remove the sponge
third sponge and freeze until ready for use.
from the freezer and invert onto a baking tray. Use a spatula or the back of a spoon to swirl the meringue all over the outside of the sponge. Toast under the grill for 2-3 minutes until golden brown. Serve immediately. Per Serving 327kcals, 14.5g fat (8.5g saturated), 47g carbs (36.4g sugars), 4.6g protein, 1.2g fibre, 0.117g sodium
three 20cm tins with parchment paper. 2 In a large bowl, beat together the
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sweet things retro bakes
Raspberry and lemon Battenberg Makes 2 Battenbergs, each serves 10 For the sponge: 350g butter, softened 350g caster sugar 6 eggs 280g self-raising flour 100g ground almonds 1 tsp baking powder 50g raspberries, puréed Zest of 1 lemon To assemble: 200g raspberry jam 500g fondant 1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line two 20cm square tins with nonstick parchment paper. 2 To make the sponges, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating between each addition. 3 Fold in the flour, ground almonds and baking powder until just combind. 4 Divide the mix into two. Into one, add the zest of a lemon and to the other, swirl through the raspberry purée. You can add a few drops of red food colouring to make the sponge pinker. 5 Pour each mix into their prepared tins and bake for 25-30 minutes or until a skewer is inserted and comes out clean. Allow the sponges to cool completely. 6 To assemble, warm up the raspberry jam until runny and then pass it through a sieve. 7 Using a sharp knife, trim the rough edges of the sponges, then cut sponges into four even strips. 8 Roll out the fondant to just over 20cm wide and ½cm thick. 9 Lay one strip of raspberry sponge and a strip of lemon sponge side by side. Brush the tops and sides of the sponges with jam. Place the remaining two strips of sponge on top, alternating the colours.
TOP TIP If you prefer a more traditional Battenberg, leave out the raspberry and lemon zest. Add a few drops of food colouring to make the pink sponge. Spread the sponge with apricot jam and ice with rolled out marzipan.
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10 Carefully lift the assembled Battenberg on the edge of the rolled out fondant. Lift the other side of fondant over and pinch the edges. Cut off the excess and smooth with your hands. You may also crimp the edges with your fingers or using a fork.
Per Serving 423kcals, 19.6g fat (10g saturated), 60.1g carbs (44.9g sugars), 4.4g protein, 1.2g fibre, 0.12g sodium
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sweet things retro bakes
Lemon, poppy seed and blueberry Bundt Serves 14-16 For the Bundt: 250g butter, softened, plus extra for greasing 250g caster sugar 4 eggs, beaten 250g self-raIsing flour 2 tsp baking powder 50g ground almonds Zest of 4 lemons 3 tbsp poppy seeds 150g blueberries For the blueberry compote: 200g blueberries 2 tbsp caster sugar 1-2 tbsp water For the lemon syrup: Juice of 4 lemons 50g caster sugar For the water icing: 200g icing sugar 2-3 tsp hot water or lemon juice 1 Prepare the Bundt tin by brushing the inside of the tin with melted butter. Place in the freezer until the butter has set. Grease the tin again with more melted butter and add a dusting of flour. Tap out the excess flour and set aside.
2 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. 3 In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. 4 Fold in the flour, baking powder, ground almonds, lemon zest, poppy seeds and blueberries. Mix until just combined. 5 Pour the mix into the prepared Bundt tin and bake for 30-35 minutes or until the cake is golden and starts to shrink away from the sides. Test the cake by inserting a skewer into the centre; if it comes out clean, the cake is done. Allow to cool. 6 To make the blueberry compote, heat the blueberries, sugar and water in a small pot over a medium heat until the sugar has dissolved and the blueberries have softened but still retain their shape. Allow to cool. 7 To make the lemon syrup, heat the lemon juice and sugar in a small pot over a medium heat until the sugar has dissolved and the mixture is thick and syrupy. 8 Use a pastry brush to brush the Bundt with the lemon syrup. 9 To make the water icing, stir together the icing sugar and water until slightly runny. Add more water if required. 10 To finish, pour the water icing around the rim of the cake. Spoon on the blueberry compote and reserve the liquid to pour on later. Decorate with some lemon zest. Per Serving 350kcals, 16.3g fat (8.6g saturated), 49.5g carbs (35.6g sugars), 4.3g protein, 1.5g fibre, 0.107g sodium
Cook the
r e v Co
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Pineapple upside down cake 1 Preheat the oven 180˚C/160˚C fan/gas
bicarbonate of soda and pineapple juice,
mark 4. Grease a 20cm cake tin with butter.
stirring until just combined.
200g butter, softened, plus extra for
2 Sprinkle two tablespoons of the sugar into
5 Pour the mixture into the pineapple lined
greasing
the base of the buttered cake tin. Arrange
tin. Bake for 30 minutes.
200g caster sugar, plus 2 tbsp for the tin
the slices of pineapple over the base of
6 Loosen the sides of the cake with a
6 slices of tinned pineapple
the tin in a single layer. Place one cherry in
spatula, place a plate on the sponge and
11 cherries
the centre of each pineapple slice and in
quickly and smoothly flip over. Carefully pull
4 eggs
amongst the slices. Set aside.
away the tin. Serve warm.
200g plain flour
3 In a large bowl, beat together the butter
2 tsp baking powder
and sugar until light and fluffy. Add the eggs
½ tsp bicarbonate of soda
one at a time, beating after each addition.
6 tbsp pineapple juice from the tin
4 Fold in the flour, baking powder,
Serves 10
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Per Serving 358kcals, 18.2g fat (10.9g saturated), 46.3g carbs (29.7g sugars), 4.8g protein, 1.1g fibre, 0.205g sodium
AUGUST 2019
12/07/2019 10:07
IN THE NEXT ISSUE...
GET BACK TO BASICS WITH THE SEPTEMBER ISSUE OF EASY FOOD
Our next celebrity guest chef is... Catherine Fulvio! Catherine Fulvio is one of Ireland’s top culinary stars and an award-winning food writer, TV chef and proprietor of Ballyknocken House and Cookery School in County Wicklow. She knows how good food brings family and friends together; having grown up on a working farm, Catherine has a strong connection with the land and appreciates the importance of fresh, quality, seasonal ingredients in producing good food. She’ll be sharing recipes that are perfect for busy days when you need some quality home-cooking and a few sweet treats on the table!
Catherine fulvio
ON SALE AUGUST 24TH INSIDE... > Quick toast toppers > Speedy bakes ox ideas > Back-to-school lunchb icken > New ways with roast ch d cobblers > Seasonal crumbles an > Tasty egg breakfasts
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The butterfly effect Spatchcocking a chicken at home is no problem at all with this easy guide Spatchcocking — or butterflying — reduces the cooking time of a chicken and helps it to cook more evenly on the barbecue or in the oven while staying juicy. It also exposes more skin, allowing it to become crisp and delicious. 1 Place a whole chicken breast-side down on a chopping board, with the legs facing towards you. 2 Using sturdy kitchen scissors or poultry shears, cut up along one side of the parson’s nose and backbone, cutting through the rib bones as you go. Turn the chicken around and cut along the other side. Discard the backbone, or save it for making homemade stock. 3 Flip the chicken over, breast-side up, and press down firmly on the breastbone to flatten the bird out as much as possible. 4 Use two skewers to secure the legs and keep the bird flat, running them diagonally through the breast and thigh meat. 5 Cook the chicken on the barbecue for 15-20 minutes per side, or roast for around 40 minutes, depending on the size of the bird. Always make sure your chicken is completely cooked throughout before serving.
this Use make e to guid atchcock , p the s ri chicken e p peri p.75!
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TOP TIP
If you bu y your ch icken in a butch er’s, don’t forget tha t yo him/her to u can ask spatchco ck it for you to save y o u time at h ome. MAY 2019
12/07/2019 10:14
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