FROM THE TEST KITCHEN: MAKE EVERY CAKE BAKE A SUCCESS! EASY FOOD ISSUE 122
e
LSS A
A-FU I CO
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CO MEALS S E R LF
90
FRESH, SEASONAL RECIPES
EP
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CA SU A
SP
SU t
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M
ER
KE
Dress up
your sausage
dogs!from p.83
ROI 33.50
R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)
JUNE/JULY 2017
UK £3.20 AUS $4.99 JUNE/JULY 2017
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BU CU ILD ! e ST u TE OM YOU c e ISA R B a r B Y TAS BL E N O • CL
PTIONS TO SUIT A
ASSIC
• ALL-AMERIC ANX • MEXI C AN • ASIANX
SPECIAL GUEST ED
UK £4.95
• NEW WAYS WITH SEASONAL STRAWBERRIES • BEST BARBECUE TIPS, TRICKS AND TASTY RECIPES • LIGHT, FRESH HOME COOKING • BEAUTIFUL BRUSCHETTA TOPPINGS • HOMEMADE ICE CREAM •
h
ITOR Rachel Allen is back in the test kitchen, sharing so me favourite childhood of her recipes
02/06/2017 15:49
ADVERTORIAL
For more delicious recipes, visit www.philadelphia.ie
An easy summer supper Grilled peach, prosciutto and Philly flatbread Serves 2 PREP TIME: 15 minutes
2 prepared naan breads or flatbreads 2 peaches, halved and pitted Olive oil, for brushing 100g Philadelphia Cream Cheese with Mediterranean Herbs 4 slices of prosciutto, torn Black pepper 2 small handfuls of fresh rocket
down on the barbecue. Cover and cook for 4-5 minutes per side until charred and softened. Remove from the barbecue and slice. 3 Spread half of the Philadelphia over each naan and top with the sliced peaches. Tear over the prosciutto, season with some black pepper and add a small handful of fresh rocket on top of each. Cut into slices to serve. Per Serving 463kcals, 19.9g fat (3.8g saturated), 52.1g carbs, 15.5g sugars, 19g protein, 4.1g fibre, 0.373g sodium
1 Preheat the barbecue to a medium heat and cook the naan breads for 30 seconds per side. 2 Brush the peaches with oil and place cut side-
EF122_02_IFC_Philly.indd 2
08/06/2017 14:43
Easy Food team
Happy summer,
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: BBQ cheese and onion burger, p.94
Easy Food readers!
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Caesar salad bruschetta, p.76
I’m so pleased to be returning as the special guest editor of Easy Food — I am a lifelong advocate of home-cooking, and believe that there’s no better way to connect with family and friends than by sitting down to a meal together. This was part of the inspiration behind my latest cookbook, Recipes from My Mother, where I share recipes from my Rachel Allen mother’s Icelandic upbringing, as well as some of my favourite staples from my childhood. The book also includes some of my close friends’ heirloom recipes — I find it so special how people everywhere have such strong emotional connections to family cooking, and I wanted to be sure to include these in the book. You can check out some of these favourites from p.16.
Contributors Michael Fleming, Aoife Howard and Kelly Doolan. DESIGN Art Director Nikki Kennedy fave recipe: Margaritas, p.99 PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth, Shannon Peare and Jocasta Clarke. Some props courtesy of Anvil Bray. Some images from Shutterstock.com.
This is such a lovely time of year to experiment with fresh new ideas in the kitchen or on the barbecue — you can’t really go wrong with some marinated and char-grilled chicken fillets or sausages with a light summer salad, or a luscious bowl of summer berries and some lightly sweetened natural yoghurt.
TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Easy baby back ribs, p.62
Flip to p.30 for some incredibly easy but elegant recipes with seasonal fruits, or check out our ultimate barbecue menu from p.80 — from spicy Mexican sausages to smokey American burgers, we have you covered with plenty of mains, side dishes, desserts and drinks no matter what theme you’re after!
ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
With all the tempting offerings the barbecue season brings, it’s important to remember that it’s one of the healthiest methods of cooking! Check out some light and healthy options from p.116. Our bruschetta topping ideas are the perfect solution for easy entertaining, p.76 — try them with some light cocktails for an elegant canapé option, or use them as a starter for an al fresco Italian dinner!
BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Homemade ice cream, p.130 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Barbecued lamb chops with courgettes and Feta, p.69
x Rachel
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s there anything more comforting than sitting down to a warming beef stew on a blustery winter’s night? From the wild Irish seas and rugged coastline to the fertile green fields covering this island, Ireland’s stunning landscapes have bred a rich and wonderful food history. It is not one that is overly complex, but rather rooted in the tradition of gathering friends and family around the table to eat, drink and be merry. Whether you’re an experienced cook or a kitchen novice, these tried-and-tested recipes from Easy Food Magazine and the winners of the Home-Cook Hero cookery competition are the perfect way to bring your kitchen to life.
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REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
14 COMPETITIONS
June/July
CONTENTS
Exciting things for you to win!
Strawberries WHAT’S IN SEASON? 30 BERRY GOOD!
Make the most of seasonal strawberries
with these handy recipes for any occasion
36 EAT IRELAND
Recipe Editor Jocelyn Doyle finds a new
favourite at the Burren Slow Food Festival
LARDER LUCK 39 FAKER TO BAKER!
Recipes that are perfect for developing
your baking skills
P.44
Meringue kiss cake
45 BUNS OF FUN
These handy recipes are perfect for easy
summer entertaining
48 MIDWEEK MAGIC
These light summer meals are full of
flavour and ready in minutes!
Easy strawberry millefeuille
P.34
50 BUON APPETITO!
Revel in the flavours of traditional Italian
cooking with these timeless recipes
Easy baby-back ribs
P.62
WHAT’S FOR DINNER? 56 WEEKLY MENU PLANNER Keep it simple, keep it quick with our tasty midweek meals
68 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming shares his barbecue know-how
4 Easy Food
EF122_04-05_Contents.indd 4
JUNE/JULY 2017
02/06/2017 15:45
COOKING FOR FUN
104 STICKY BUSINESS!
76 TOP IT OFF
Put maple syrup to the test with these
Easy to prepare ahead, these crowd-
pleasing bruschetta recipes are perfect for laid-back summer entertaining
sweet and savoury recipes
111 EASY JUNIORS
This super-speedy ice cream is a tasty
summertime treat
KIDS’ KITCHEN
MAKE IT HEALTHY!
102 LET’S BBQ!
114 OH MY GOODNESS
Our Home Ec expert shares her top tips for barbecue season
The classic burger
P.86
126 KITCHEN KNOW-HOW
Whether you’re a grillmaster or a beginner barbecuer, these are the essential tools you’ll need before turning up the heat
P.112
Five-minute banana peanut ice cream
Blogger Aoife Howard dishes up her
favourite wholesome, meat-free burgers
116 LIGHT AND LOVIN’ IT
Take a bite of summer with these light
and healthy favourites
FROM OUR KITCHEN TO YOURS
121 All the knowledge you need to become an expert in the kitchen
FROM THE Cover
BUILD YOUR BEST BARBECUE!
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EF122_04-05_Contents.indd 5
e
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LS AL FR I A-FUS
ESCO
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Cñ NO
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90
FRESH, SEASONAL RECIPES
One of our Food Stylists explains how to salvage a cake gone wrong
EP
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SU A
CAS P
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M
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P.16
Dress up
your sausage
dogs!from p.83
ROI 33.50
R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)
JUNE/JULY 2017
Have it your way with our inspired, customisable barbecue menus — there’s something for every taste
h
UK £3.20 AUS $4.99 JUNE/JULY 2017
BU CU ILD ! ST u eTE OM YOU ISA R BarBec AS BL E T Y N O • CL
PTIONS TO SUIT A
ASSIC
• ALL-AMERIC ANX • MEXI C AN • ASIANX
SPECIAL GUEST EDITOR
Rachel Allen is back in kitchen, sharing some the test favourite childhood of her recipes
UK £4.95
P.80
P.124
TIPS FROM THE EASY FOOD TEST KITCHEN
ñ KE
Quick-fix fresh, outdoor meal ideas for barbecues, picnics and those evenings when you just don’t feel like cooking
• NEW WAYS WITH SEASONAL STRAWBERRIES • BEST BARBECUE TIPS, TRICKS AND TASTY RECIPES • LIGHT, FRESH HOME COOKING • BEAUTIFUL BRUSCHETTA TOPPINGS • HOMEMADE ICE CREAM •
15 WAYS WITH SUMMER MEALS
FROM THE TEST KITCHEN: MAKE EVERY CAKE BAKE A SUCCESS! EASY FOOD ISSUE 122
P.72
AT HOME WITH RACHEL
Rachel Allen returns as Easy Food guest editor, reminiscing about her childhood and sharing some of her favourite recipes from her nostalgic new cookbook
P.117 Crunchy grilled cod with pesto
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
Budget-Friendly
Vegetarian
T Freezable LF
Low-Fat
J
DF
x
Kid-Friendly
GF
Diabetes-Friendly
v
v MEAT
Gluten-Free
LF DF GF
•
•
Quick-fix BBQ chicken baps
74
•
•
Maple glazed chicken wings with BBQ sauce
107
•
•
Cloonconra tartines with smashed lemon and mint peas
37
•
•
•
•
Whole wheat spaghetti with basilico sauce and sautéed vegetables
53
•
•
•
•
Penne rigate with basilico sauce
53
•
•
•
•
•
•
• •
VEGETARIAN
•
•
Pulled pork barbecue burger
46
•
•
Summer vegetable pasta
57
•
Quick Margherita pizzas
59
•
•
•
Cheesy garlic mushroom sandwiches
72
•
•
•
Bulgur tabbouleh salad
73
•
•
•
•
Tomato and basil bruschetta
76
•
•
•
•
Blue cheese and fig bruschetta
76
•
Back-to-basics coleslaw
83
•
•
•
Back-to-basics potato salad
83
•
•
•
Simple syrup
83
•
•
•
•
Barbecue-baked potatoes
86
•
•
•
•
Crunchy Asian slaw
91
•
•
•
Lime and coriander corn
99
•
•
•
BBQ garlic corn on the cob
103
•
•
•
Mexican sweet potato and black bean burgers
114
•
•
•
Mother's plum shortcake
19
•
•
•
•
Sweet scones
21
•
•
•
•
Upside down ice cream cupcakes
40
•
•
•
Gluten-free popcorn fudge brownies
40
•
•
•
•
Maple energy squares
105
•
•
•
•
Pear, maple and Ricotta cake with maple ice cream
107
•
•
•
•
Victoria sponge
125
•
•
•
Amma’s Icelandic kleinur
23
•
•
•
Baked creamy vanilla rice pudding
23
•
•
•
Chocolate-covered strawberries
32
•
•
•
Easy strawberry millefeuille
34
•
•
•
•
Rose and vanilla panna cotta
43
•
•
•
Baked chocolate cheesecake
43
•
•
Meringue kiss cake
44
•
Grilled pineapple
63
•
Marinated strawberries with basil and lime
•
47
•
•
51
•
•
Easy baby-back ribs
62
•
•
Taco baked potatoes
64
•
•
Barbecued lamb chops with courgettes and Feta
69
•
•
Barbecued steak and pineapple tacos Quick gazpacho with Italian ciabattas Pressed chicken, bacon and Brie picnic sandwiches Ham, cheese and tomato muffins
72 73 73 73
•
74
•
74
•
•
• •
•
•
•
•
77
•
•
Plum, prosciutto and Ricotta bruschetta
77
•
•
Burgers
82
•
Sausage dogs
83
•
86
•
•
Mushroom and pancetta bruschetta
The classic burger
•
•
•
•
Tapas plate
•
•
•
Roast beef roll-ups
•
•
•
•
x
25
Spaghetti with meatballs
•
x
LF DF GF
Slow-roast shoulder of lamb with cumin and coriander
Smokey summer sausages
•
v
v
Dairy-Free
•
•
•
The classic sausage dog
87
•
•
Bánh-mì dogs
90
•
•
The Asian burger
91
•
•
BBQ cheese and onion burger
94
•
•
Baked beans
94
•
•
Chilli cheese dogs
95
•
•
The Mexican burger
98
•
Chorizo taco dogs
98
•
•
•
FISH AND SEAFOOD Shrimps with homemade mayonnaise
26
Lasagne with pesto Genovese and seafood
54
•
•
•
Prawn and chorizo skewers
60
•
•
Pan-fried fish with summer succotash
61
•
•
Lemon garlic butter salmon kebabs
72
•
•
Smoked salmon and pesto cream cheese palmiers
73
•
Five-minute prawn cocktail rolls
74
•
•
76
•
Smoked salmon, cream cheese and cucumber bruschetta
77
•
•
Crunchy grilled cod with pesto
117
•
•
Caesar salad bruschetta
•
•
•
• •
•
•
•
POULTRY
• • • • • •
• • •
• •
•
•
•
•
•
•
• •
•
•
•
•
•
•
65
•
•
•
•
Barbecued doughnuts
95
•
•
•
Grilled cinnamon peaches
103
•
•
•
Maple sundae
108
•
•
•
Maple fudge
109
•
•
•
•
•
Five-minute banana peanut ice cream
112
•
•
•
•
•
•
Yoghurt sparklers
119
•
•
•
•
•
•
130
•
•
•
•
•
Ice cream floats
87
•
•
•
Soda chanh
90
•
•
•
•
•
•
Margaritas
99
•
•
•
•
•
119
•
•
•
•
•
27
•
•
•
Homemade ice cream
33
•
•
•
DRINKS
Chicken chilli burger
46
•
•
Lemon thyme drumsticks with smoked paprika potatoes
58
•
•
Greek chicken skewers
72
•
•
Sweet and savoury chicken pizzas
72
•
•
Quick chicken salad with coriander dressing
74
•
•
•
•
•
Strawberry, pistachio, Feta and chicken salad
•
•
•
Mum's roast chicken with lemon and herb stuffing and gravy
•
•
•
•
•
• •
•
•
EF122_06_Recipe_Index.indd 6
•
•
21
6 Easy Food
•
DESSERTS
Chicken legs with basmati rice, caramelised onion and herbs
•
•
BAKED GOODS
• •
•
•
•
•
• • • •
SAUCES •
•
•
•
Babs' guacamole
•
•
JUNE/JULY 2017
02/06/2017 12:15
What’s inside A sneak peek at what you’ll find in this issue
Strawberry fields forever
One of the best things about summer is the pure happiness that comes from eating sweet, ripe Irish strawberries; our season is a short one, but the superior flavour of in-season strawbs makes it well worth waiting for. Packed with powerful antioxidants and rich in vitamin C, manganese, fibre and folate amongst other nutrients, they’re also really good for you, making them your ideal guilt-free summer sweet treat. Flip to p.30 for some new, delicious ways to enjoy one of the season’s best offerings.
Easy strawberry millefeuille P.34
TEST KITCHEN TIPS
Flip to the back section to find the inside scoop on cake decorating from one of our Food Stylists, Shannon Peare! Shannon’s a whizz when it comes to baking beautiful, showstopper cakes but, over the years, even she has had her fair share of kitchen disasters. From p.124, you’ll find her words of hardearned wisdom on the underlying causes of common baking mistakes, plus her expert tips on how to salvage a cake gone wrong.
Marinated strawberries with basil and lime P.65
CUSTOMISED COOKING
The best recipes leave a little wiggle room in which to add your own creative flair, whether that means leaving out an ingredient you don’t like, adding extra veggies for a nutrient boost or serving the dish in a different manner than suggested. With this in mind, we’ve kept this year’s bumper barbecue feature flexible. From p.80, you’ll find simple recipes for the “building blocks” of a summer barbecue, followed by four inspired menus filled with easy ways to customise your meal to your personal preferences by introducing extra flavour components.
The all-American BBQ cheese and onion burger P.94
The Mexican burger
P.98
The classic sausage dog
P.87
QUICK FIX FAVOURITES
Step away from the stove! When the weather is good, make the most of your time outdoors. In order to make this easier for those of us who are perennially busy, we’ve done our best to take some of the stress out of dinnertime. Head to p.56 for our Weekly Menu Planner, filled with easy meals that won’t take up your whole evening, or to p.50 for light, speedy pasta dishes. Remember, too, that firing up the grill doesn’t always have to be a big event: move the cooking outside without a fuss by selecting just one or two options from our special barbecue feature, p.80. We’ve got even more casual barbecue dinners on p.72. For a relaxed summer supper, why not make a couple of different bruschettas from our Top It Off feature on p.76? Add a side salad and you’re good to go. Finally, if it’s one of those evenings when you simply don’t feel like cooking at all, try one of our no-cook summer meals on p.74.
Quick Margherita pizzas
P.59
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EF122_07_What's inside.indd 7
Mixed bruschetta toppings
P.76
Classic burger
P.86
Lasagne with pesto Genovese and seafood
P.54
Easy Food 7
08/06/2017 14:48
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
WHAT YOU’VE BEEN COOKING “@easyfoodmag delivered! Now where does the best #irishstrawbs so I can get my bake on. #bitearlyiknow”– @CandlewoodBaker
”@easyfoodmag #Tuesday #chooseday Now what will I make from this month’s magazine? #giftsthatkeepongiving #favouritesubscription” – @MissusDW
“Delighted to have been Guest Editor this month! Lots of gorgeous summery recipes in there.” – @TaraWalkerChef
”@easyfoodmag This month's issue is fab! Hoping to pick up some brisket to try the barbacoa this weekend.” – @sweetandmeat
“Can't wait for next months issue already @easyfoodmag @rachelallen1” – @amurphyomahony
Contact us Easy Food Magazine @easyfoodmag easyfoodmag
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“Little late, usually Sunday ritual: meal planning and recipe inspiration before shopping #lovelists #mealplanning #recipeinspiration @easyfoodmag”
– @mheb101
“It's been ages since my April ‘fix’. Yum, yum, yum. Can't wait to pick up my copy tomorrow to get reading and trying out some new feasts!” – Nicola O’Rourke
“Made the smoked salmon spaghetti with dill and pea pesto from April @easyfoodmag with my son; delicious recipe. #cookthecover” – @EatsFoodnTweets
TRIED AND TESTED Recipe Editor Jocelyn Doyle takes the new Prestige Prism frypan for a test drive. “I love this little pan! Quick heating and perfectly non-stick with hardly any oil required, it makes a fantastic kitchen companion. It’s just the right size for making my morning eggs, and it cooks everything evenly with no ‘hot spots’. Because it’s oven-friendly for temperatures up to 180˚C, it’s also an incredibly convenient stove-to-oven cooking option for foods like chicken thighs or thick-cut steaks, and is suitable for use on an induction hob, too. Best of all, it’s easy to clean by hand but is also dishwasher friendly.” The Prestige Prism frypan comes in three sizes (20cm, 24cm and
30cm) and three colours. Visit www.prestige.co.uk for stockists and details.
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letters and comments
We’ve got mail “I phoned earlier this morning enquiring if there were any of last month’s April issue left? I had brought it to work and it was swiped from under my nose! I had earmarked a number of recipes I was hoping to attempt, so I would be so grateful if you could kindly let me know.
“Hi Neassa,
Many thanks, Neassa O'Neill.”
All the best, Team Easy Food.”
We’re sorry someone swiped your Easy Food! The best way to get back issues is to contact our subscriptions department at 01-6638851 or info@soonerthanlater.com and they’ll be able to sort you out. “Tried out the strawberry and orange loaf from the May issue and it turned out great!” – @Miss_Hayley_D
Meet the Taste Team...
Margaret Mekitarian
WHAT YOU’VE BEEN COOKING KNITTING! One of our food stylists, Shannon Peare, shared these adorable photos of her granny’s knitted cupcakes! Definitely too cute to eat!
says, “I am a busy mom of four kids (aged eight, six and four-year-old twins) and have a keen interest in natural health. When I’m not running the mom taxi for my kids and playing parental tag with my husband, I work part time in a health store. I enjoy running and going to the gym. I also love to cook and enjoy trying all different types of food; nothing, except beans, is off limits at my dinner table!
Martina Harris
“#brunch in #bistroDW today: homemade potato hash from @easyfoodmag. Looking more rustic than intended as it stuck to the pan, but it tasted delicious!”
– @missusdw
Having fun with peanut butter ice cream with chocolate chips and salted caramel in the @easyfoodmag studio! #fakeicecream #foodstyling #easyfood” – @charissevk (one
is an SNA in Edenderry, Co. Offaly, and says, “I’m married to Matt and am mother to three boys, Ronan, Cian and Donal. We are very lucky as we all love our food and the boys are always willing to try anything new. A big part of our family holidays is the experience of different foods. As I prefer savoury to sweet, I have only taken up baking relatively recently, but I’m told the results have been quite successful!”
of our amazing food stylists!)
April competition winners Morphy Richards Health Fryer x 1 Tracey McNamara, Moycullen, Co. Galway Lily O'Briens hamper x 1 Geraldine Clancy, Loughboy, Co. Kilkenny
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Pandora Bell nougat gift pack x 4 Béata Csótó, Rathgar, Co. Dublin Chantel Gill, Greencastle, Co. Donegal Dave Roche, Donabate, Co. Dublin Áine Delmer, Clane, Co. Kildare
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FOOD BITES IT’S PICNIC TIME A COSMOPOLITAN ‘TASTE’ The annual Taste of Dublin returns to Iveagh Gardens from Thursday 15th to Sunday 18th June, boasting stalls from over 20 of the country’s top restaurants, 30 world-class chefs and over 160 interactive masterclasses. It’s no wonder, then, why this year’s theme is “Flavours of the World”; with Ireland’s food culture more diverse than ever, Taste of Dublin, in partnership with Electrolux, aims to highlight the growing cosmopolitan element of the Irish food scene. In fact, all chefs and restaurants at this year’s event will be incorporating a foreign cuisine element into their menus. There will also be several new feature experiences, including the Style Afternoon on Friday hosted by Pippa O'Connor, Producers’ Row, "Make Life Delicious" — a new cookery school feature — and family afternoons on Saturday and Sunday, including activities for parents and children. For more information or to purchase tcickets, visit www.tasteofdublin.ie. @tasteofdub @tastedublin @tasteofdublin17 #Taste17
BUDDING TALENT AT APPRENTICE CHEF FINALE We certainly tip our toques to these young cooks! Secondary school students across Munster participated in the annual Apprentice Chef Programme, sponsored by Flogas Ireland and Fáilte Ireland. Now in its fifth year, the programme aims to promote the importance of healthy eating, to encourage young people to consider a culinary career to help combat the current chef shortage in Ireland and to improve their self-confidence. Over 2,000 students across Munster attended demonstrations and workshops from chefs and industry leaders, and participated in a mentoring programme to learn more about possibilities in the culinary profession.
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Finalists in the programme travelled to IT Tralee in May to prepare their dishes for a panel of judges, with four being awarded top distinctions: Pádraic Randles (aged 17) from Kenmare, Co. Kerry was named Supreme Apprentice Chef for his marinated pan-fried Skeaghanore duck fillet, potato rösti, spring roll with celeriac and cabbage, carrot purée, toasted hazelnuts and sweet potato crisps. Joint second place was awarded to Emily O’Hara from Midleton College in Cork and Lauren Wall from St Declan’s Community College, Kilmacthomas, Co. Waterford. Kelly English from St Colman’s Community College in Midleton, Co. Cork received third place.
Galway Food Tours has teamed up with the food specialists McCambridges to launch The Galway Gourmet Picnic — the perfect hamper to have in tow while you enjoy the best al fresco dining spots in Galway! Guests can log on to the Galway Food Tours website and order one of the two gourmet baskets on offer: the Irish Meat & Cheese Feast or The Galway Spread Basket (€48 and €55 respectively, plus booking fees). The baskets feature regional specialities, such as McCambridges’ roast ham and local craft beers, and include a detailed map with all the best outdoor dining spots in the city. Visit www.galwayfoodtours.com for more information.
For more information, visit www.theapprenticechef.ie.
Winners from left to right: Lauren Wall, Emily O'Hara, Pádraic Randles and Kelly English
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news
WELL GOSH! Gosh! is a range of nutritious meals that welcomes a new era in free-from food; a natural riot of vegetables, pulses, herbs
Buggin’ out
and spices that are minimally processed, nutritionally dense and packed with taste. Nothing added. Nothing taken away. Each of the burgers, bakes and bites is made from natural ingredients including chia seeds, flax seeds, kale, goji berries, puy lentils, pumpkin seeds, spinach and quinoa — all of which are known for their nutritional properties and earthy goodness — and require just 15 minutes in the oven. Better yet, these healthy meal options are naturally vegan and free from the top 14 allergens, including dairy, gluten, nuts and soy.
A perfect match
Estrella Damm, the beer of Barcelona, is the official beer partner and sponsor of Food on the Edge 2017, the annual Galwaybased food symposium that brings together Irish and international chefs and culinary enthusiasts to shape and create the future of food. The partnership is in keeping with the beer’s strong link to international gastronomy, having hosted the annual Estrella Damm Gastronomy Congress.
Gosh! is available in selected Dunnes Stores now. For further information, visit www.goshfreefrom.co.uk or search @goshfreefrom on social media.
We in the Easy Food office like to think of ourselves as adventurous eaters, so we’re dying to check this one out! Fallon & Byrne is now stocking a range of edible insects in their award-winning food hall on Exchequer Street. Edible insects you say? Yep! Entomophagy — otherwise known as insect eating — is the latest trend to hit the food world. Insects are actually a valuable
source of protein and a sustainable way of getting more nutrients into your diet. Some fast nutrition facts: there is twice as much iron in the same amount of crickets as spinach, and crickets have 63g of protein per 100g compared to 25g in chicken. Want to be an early bird and catch the worm? This crispy, seasoned snack is ready-to-eat and flavours include: smoked onion BBQ crickets (€10.95, 14g), garlic & herb mealworms (€10.95, 18g) and Greek spice grasshoppers (€10.95, 10g). Available from Fallon & Byrne, Exchequer Street, Dublin 2 www.fallonandbyrne.com
SNACK N’ SHOP! As if we needed another reason to pop over to Kildare Village! In celebration of Ireland’s emerging food scene and increasing appreciation of — and reputation for — good food, Kildare Village has launched a range of pop-up food stalls in restored horse box units. Owned by Domini Kemp of Joe’s Coffee, with guest pop-ups from a variety of leading Irish food creatives, they boast only the finest sweet, healthy and savoury offerings — the perfect shopping-friendly snacks! For a full list of stalls, visit www.KildareVillage.com. KildareVillage @KildareVillage @KildareVillage
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CORNER
SMOKED
COOKING FOR JEFFREY
SALAD DAYS
By Ina Garten Published by Clarkson Potter €23.15/£20
By Amy Pennington Published by Sasquatch €23.15/£19.99
By Charlotte Pike Published by Kyle Books €20.85/£17.99
We’re longtime fans of Ina Garten, America’s inimitable Barefoot Contessa, and have always adored the obvious delight she takes in feeding others — especially her (lucky!) husband, Jeffrey, for whom this labour of love was compiled. This is classic Contessa: simple, seriously good home cooking at its best. Our must-makes include roasted salmon tacos, cider-roasted pork tenderloin with roasted plum chutney, perfect potato pancakes, skilletroasted lemon chicken, warm baked Vacherin Mont d’Or, limoncello Ricotta cheesecake and Anna’s tomato tart, among many others. Garten’s tried-and-tested recipes have never let us down in the past and, with yet another collection of stunning meals, it’s not hard to see why Jeffrey always has a smile on his face.
It’s the season for salads, and there’s no better way to kick it off than with this collection of fresh and flavoursome ways to add more veggies to your diet. If you’ve noticed yourself sliding into a rut of the same boring salads, this book will help you find new forever-favourites. Salad Days uses everyday ingredients to concoct a myriad of options, including breakfasts (maple bacon with frilly greens and fried egg, anyone?) winter salads such as wilted Romaine and ginger beef, those based on grains, fruit, beans or noodles (like sesame noodles with Savoy cabbage and shredded chicken), the best choices to make for a crowd (snap pea and potato salad with mustard vinaigrette), fast and fresh fixes, cooling dishes ideal for midsummer (melon and cucumber with prawns and avocado cream) and a whole chapter of tantalising dressings. This book makes healthy eating interesting, varied and easy — just the inspiration we needed.
Smoking is one of the oldest methods of flavouring and preserving foods, but can seem daunting to try at home. This attractive volume renders the ancient technique accessible to anyone, from the beginner to the advanced cook, with detailed step-by-step guides, inspiring recipes and even instructions on how to build your own DIY cold smoker. There are no limits on what you can smoke: fish, meats, dairy, vegetables and even salt are covered, and the recipes themselves are very tempting: we are dying to smother our morning eggs in smoked bacon jam with maple and whiskey; try the fresh, zingy smoked chicken salad with mango, chilli and fresh herbs; sink our teeth into braised smoked beef cheeks with gremolata; and linger over a smoked onion tart with spinach, blue cheese and sage. If you’ve been on the hunt for a new foodie hobby, this may be the perfect cookbook for you — it’s the only time Easy Food will encourage anyone to start smoking!
BARBECUE SAUCES, RUBS, AND MARINADES By Steven Raichlen Published by Workman Publishing €16.20/£13.99 It’s that time of year again, and we’ll happily seize any opportunity for relaxed, casual outdoor dining. This updated, revised edition of Raichlen’s bestseller comes complete with over 200 recipes to maximise your barbecue potential, including chilli-laden rubs, citrussy marinades, buttery bastes and flavoursome sauces, as well as a host of tasty brines, cures, glazes, salsas, relishes and chutneys influenced by cuisines hailing from Italy to India and everywhere in between. If you fancy developing a reputation as the barbecue king or queen amongst your friends and family, get your hands on this book and start upping your game. With craveworthy options like righteous ribs, Nashville hot wings, tandoori shrimp and jerk leg of lamb, wowing your crowd will be accomplished with ease. Bring on the barbie.
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products
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1. Ice glasses mould www.designist.ie €7.50/£6.50 2. At Home with Ashley Thomas water jug www.debenhams.ie €16/£13.85 3. Nature lover’s wild bee house www.dotcomgiftshop.com €19.95/£17.25 4. Tropical beach blankets (watermelon or pineapple) www.firebox.com €30/£25.90 5. Purple glass with straw www.debenhams.ie €5.25/£4.55 6. Tulip bloom bicycle pannier www.dotcomgiftshop.com €16.95/£14.65 7. ‘Tool and Tuck’ tin for gardeners www.annabeljmes.co.uk €23/£19.95 8. Pizza oven Aldi stores nationwide €139.99/£120.85 9. Oval oak salad bowl and servers www.designist.ie €49.50/£42.80 10. Yellowstone Midi Pack Away BBQ www.littlewoods.ie €27.99/£24.20
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COMPETITIONS
POSTAL ENTRIE
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WIN! AN OVERNIGHT STAY IN CASTLE LESLIE ESTATE! Although there are over 1,000 years recorded of Leslie family history, May 2017 marked the 25th anniversary of Castle Leslie Estate in Co. Monaghan operating as a thriving business. To celebrate this, they are giving one lucky winner a chance to win a mid-week overnight stay at the Castle with a full Irish breakfast and dinner in Snaffles Restaurant. Castle Leslie Estate is set on 1,000 acres of rolling parkland, with ancient trees and glittering lakes teeming with wildlife. Situated on the border, it is one of the most breathtaking estates in Ireland. To be in with a chance to win, email your contact details with the answer to the question below and CASTLE LESLIE in the subject line to competitions@easyfood.ie: Q: In which county is Castle Leslie Estate located? Castle Leslie Estate Glaslough, Co. Monaghan T: 047 88100 info@castleleslie.com www.castleleslie.com
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competitions
Win a €100 voucher for Weber products
Ireland’s first Weber World store is exclusive to The Orchard and offers barbecue fans a huge selection of products, personalised advice from in-store specialists, grill skills tutorials and — for the first time ever — barbecue health checks. The Orchard, located in Celbridge, Co. Kildare, is already established as a retail destination with an award-winning garden centre and great food. Now, they have brought the two together to create Ireland’s barbecue centre of excellence. To celebrate the start of barbecue season, The Orchard is offering one lucky Easy Food reader the chance to win a €100 gift voucher for their Weber World store. To enter, simply email your contact details with THE ORCHARD in the subject line to competitions@easyfood.ie. See www.theorchard.ie for the full Weber range.
Win a cookery course AT COOKS ACADEMY
Cooks Academy Cookery School on Dublin’s South William Street runs highly informative, hands-on BBQ courses on their city centre rooftop. The courses, run in conjunction with Weber, cover the four types of cooking on a barbecue: Grilling, Baking, Roasting and Smoking. There are plenty of practical tips and delicious recipes to help participants get the very best out of their barbecues. The Grill Academy courses suit all levels of BBQ expertise and the covered terrace is all-weather. View and book online at www.cooksacademy.com. Cooks Academy is offering one lucky reader a spot on a one-day workshop. To enter, simply email your contact details to competitions@easyfood.ie with COOKS ACADEMY in the subject line. Cooks Academy 19 William St S, Dublin 2 (01) 611 1667 Terms and conditions: prize to be booked directly through Cooks Academy; valid for a one-day workshop in the 2017 calendar year.
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at home
RACHEL Rachel Allen nips back to her childhood with recipes and stories from her latest cookbook
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guest editor Rachel Allen
Rachel
Allen’s food is heartwarming and full of nostalgia. Like so many home cooks, her love of cooking started at an early age, at the apron strings of her mother, Hallfríður, a native of Reykjavík, Iceland. Along with her sister, Rachel would sidle up to the counter to help her mother bake comforting breads and treats, and absorbed her mum’s effortless ability to whip up a soul-nourishing meal for her family and friends. Her mother taught Rachel their Scandi family recipes, as well as those she picked up from living in Ireland. Rachel become more and more passionate about food as she grew up, and always valued the daily practice of sitting down to meals together as a family, just one of many traditions she continues with her family now. Her latest cookbook, Recipes from My Mother, celebrates these much-loved heirloom recipes, alongside recipes from friends and other members of her family. We’re thrilled to be sharing some here, so pull up a chair and take a seat at Rachel’s family table.
pickled herring and enjoy that with a mustardy mayonnaise, and I even remember there being tubes of fish eggs. As a child I didn’t question these — I just assumed everyone had them! Then I got older and had friends over; needless to say, they weren’t quite as familiar with them!
How did your mother combine her Icelandic roots with traditional Irish cooking? I do think that at the core, Irish and Icelandic cuisines are quite similar. We love hearty stews and food to keep us warm, and she had been living in England for a few years before moving to Ireland, so I think she had a
few years’ practice in terms of adapting her cooking. She makes a gorgeous bacon and cabbage! She would have eaten a lot of fish in Iceland and, if they did have meat, it was usually lamb. We’re lucky in Ireland to have access to such wonderful produce, so we ate a lot of fish and lamb growing up. We’d have gravlax and quite a bit of smoked fish, and one of my favourites was hardfiskur — I tried to replicate this for the cookbook, but I just couldn’t get it quite right! It’s a salted fish that you hang up in the cold Atlantic wind to dry, but our climate is a bit too mild to make it properly. You’d spread butter on it and kind of just chew it — it’s truly one of the most delicious things ever!
What was it like in your kitchen when you were growing up? I think I took for granted how my mother seemed effortlessly to juggle everything in the kitchen. My mother had a clothes shop, and I can vividly remember her standing by the AGA to pop in a casserole pot to simmer away while she went down to the shop. She might leave us instructions to take the pot out once we were home from school and let it sit until we were ready to eat. It was always delicious — she was an especially great soup and stew maker — and I never questioned how she managed to always get a homemade dinner on the table. She truly seemed to juggle it all with aplomb! And on top of that, she would bake regularly with me and my sister (who is still a great baker, I might add!). I remember standing on a chair next to my sister in the kitchen as our mother guided us through some of her favourite bakes, and we continued to do that even when I no longer needed the chair to reach the counter!
What sort of Icelandic ingredients did your mother introduce into your home? It was really the little things that would make an appearance now and again that I appreciated the most. Any time someone would go to Iceland, they would bring us back some of the local favourites that were hard to find here — we would have jars of
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organically into a lovely collection of recipes that have been passed along from mothers and about how special this tradition is. I was out running on the beach one day with my two friends, and as I was telling them about the idea for the book, they lit up and started telling me about some of the traditions they have in their families. I thought this was so special, as it shows how food and cooking can play such an important part in our families’ histories. I rang the publisher and pitched the new concept, which I’m happy to say they loved!
What sort of culinary traditions do you keep alive with your family now? My husband, Isaac, and I both come from families where food and eating together have always been cherished. Of course, preparing the food is important, but it’s the time around the table that is sacred for us. We’re sticklers for sitting down together as a family and make sure there is no media allowed while we’re eating. We want our children to appreciate being together, and we think that mealtimes are one of the most important ways to achieve this on a daily basis.
In your experience, what is it about food that connects us to our families and loved ones?
What inspired you to write Recipes From My Mother? I’ve always wanted to spend a proper amount of time in Iceland and I think this was born of that. My mother always dropped little stories about cooking and eating while she was growing up in Reykjavík, but what was interesting was that I was able to sit down and really interview her for this book. It was really lovely in that we’d start talking and then she’d remember more about her childhood, like how she and her sister would run down to the
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harbour markets in Reykjavík, and how food she ate there had such an influence on our own mealtimes growing up.
The book is not only an homage to your mother and her roots in Iceland, but also to the general tradition of passing down recipes. What made you decide to include heirloom recipes from some of your friends and their families? Originally, this was going to be a book about Scandinavian influences, but then it evolved
I think it’s all about memories; food has that supernatural ability to transport us to another time and place. It’s incredible how just a smell or taste of something can immediately bring you back, whether to two or 50 years ago. I’ve always loved asking people about their food memories, and it amazes me how the mention of a particular dish can evoke such strong emotions. You could have been talking about a rhubarb and custard tart, and peoples’ eyes might glaze over and suddenly they’re smiling and telling you about how their granny would make the most delicious rhubarb and custard tart… it’s so special how specific foods can remind us of some of the most precious people or times in our lives.
Recipes and images from: Recipes From My Mother By Rachel Allen €23.50/£20 Published by Harper Collins
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guest editor Rachel Allen
Mother’s plum shortcake Serves 6
“This recipe comes from my friend Helen’s mother’s mother’s mother (her greatgrandmother). She was, however, always known as ‘Mother’. To their knowledge, the recipe is over 150 years old and has been passed on from generation to generation. Helen has huge memories of it from her childhood, either from Sunday lunches or Saturday mornings from the dinner party leftovers — the smell takes her right back to feeling small again! Her mother recalls that her grandmother, Nan Nan in New Zealand, was in fierce competition with her two eldest sisters throughout their long lives to make the best shortcake.” For the shortcake: 225g plain flour 225g caster sugar 2 tsp baking powder 1 tsp ground cinnamon 110g butter 2 eggs, beaten (you may not need it all) A little milk, if needed Icing sugar, for dusting (optional) For the stewed plums: 8 ripe plums, pitted and each half cut in quarters 110g sugar To serve: Softly whipped cream or vanilla ice cream 1 First make the shortcake dough. Place the flour, caster sugar, baking powder and cinnamon in a bowl, then rub in the butter. Add almost all of the egg and bring together with your hands, using the last of the egg if you need it. Pat the dough out so that it’s 1cm thick and cover with cling film or baking parchment or pop into a plastic bag, then put into the fridge for at least 30 minutes. 2 Place the plums in a pan with the sugar over a medium-low heat. Using a wooden spoon, slightly bash the plums so that they lose some of the juices and create a syrup in which they will cook. Cover and cook over a low heat for 20 minutes or until completely tender and broken up. Take the lid off after 10 minutes so that the juice evaporates. Take off the heat and allow to cool. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a small Swiss roll tin. 4 Roll out half the dough on a floured surface
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: Top tipreat-
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into a rectangle almost as large as the tin, but not quite. It will puff up and spread, so it doesn’t need to fill the tin exactly and it will be quite soft, but don’t worry. Lift the dough on to the buttered tray, cover with the cooled stewed fruit and top with another layer of rolled-out pastry, closing the ends together. Brush the top with any remaining egg (you can add a small splash of milk to the egg to make it go further).
5 Bake on a lower shelf in the oven for 40 minutes until golden brown all over and a skewer comes out clean when inserted into the centre. 6 Dust with icing sugar, if you like. Serve hot or cold — for dessert or afternoon tea — with softly whipped cream or vanilla ice cream. Per Serving 541kcals, 17g fat (9.9g saturated), 96.3g carbs, 65.4g sugars, 6.6g protein, 2.5g fibre, 0.128g sodium
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guest editor Rachel Allen
Sweet scones Makes 8-10
“Another one of Darina’s Mum’s recipes, these are the kind of scones that we make almost daily at the cookery school at Ballymaloe. Light and fluffy, they are completely divine with butter and jam — or, for more of a special treat, with jam and cream. Feel free to add your favourite dried fruits, some grated orange zest or even chocolate chips to these scones, just stir them in with the flour and sugar at the start.” 450g plain flour, plus extra for dusting A pinch of sea salt 2 tsp baking powder 25g caster sugar 75g butter, softened 2 eggs 200ml milk For the crunchy glaze (optional but oh-so-good): 1 small egg, beaten (if there is no liquid left from the scones) A few tablespoons of granulated sugar To serve: Butter, jam, whipped cream or clotted cream 1 First preheat the oven to 230˚C/210˚C fan/gas mark 8. Lightly flour a baking sheet. Sift the flour, salt and baking powder into a large bowl, add the sugar and mix. Rub in the butter and make a well in the centre. In another bowl, whisk the eggs with the milk. Pour all but 50ml of this liquid into the dry ingredients and using one hand, outstretched like a claw, going in large circles around the inside of the bowl, mix to a soft dough, adding more of the liquid, if necessary. 2 Turn out onto a floured work surface and gently turn it over to show what will probably be the smoother side. Be careful not to knead the mixture or the scones will be tough. Dust with flour and gently roll out until it is 2.5cm thick. Cut with a knife or into rounds using a 7cm cutter into scones. 3 If you opt for a crunchy glaze, put the granulated sugar in a shallow bowl or saucer. Brush the beaten egg over the tops of the scones, or use the remaining beaten eggs and milk, and dip, egg side down, into the sugar. 4 Place the sugared scones on the prepared baking sheet, slightly spaced apart from each other, and bake in the centre of the preheated oven for 12-15 minutes, depending on their size, until the tops are a rich golden colour. They should feel light, and sound hollow when you tap them on their bases when baked.
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5 Cool on a wire rack, then split in two and spread with butter and jam, or jam and cream. These are completely divine when served still a little warm, fresh out of the oven. Per Serving 251kcals, 7.8g fat (4.4g saturated), 38.4g carbs, 3.6g sugars, 6.5g protein, 1.2g fibre, 0.09g sodium
Chicken legs with basmati rice, caramelised onion and herbs Serves 4-6
“When I was growing up, my mum was queen of the one-pot meals. This is my Indian/MiddleEastern version of her chicken and rice suppers. I love the convenience of a pilau — an Indian or Middle-Eastern rice dish or rice cooked in stock that typically has added vegetables, seafood or meat. This version has chicken legs and sweet, golden caramelised onions, which balance perfectly with the zingy lemon and oodles of fresh herbs.” 2 tbsp extra-virgin olive oil 4 chicken legs, divided into drumsticks and thighs, if you wish 4 onions, sliced 4 garlic cloves, finely sliced 4 tbsp thyme leaves 350g basmati rice 150ml chicken stock Zest and juice of 1 lemon 4 tbsp chopped parsley
Sea salt and freshly ground black pepper To serve: Green salad 1 Heat the olive oil in a flameproof casserole over a medium heat. Fry all the chicken pieces with a sprinkle of salt and pepper, turning occasionally, until golden all over. This should take 10-15 minutes to get the chicken partially cooked. Remove the chicken and set aside. 2 Put the sliced onions into the pan with the fat left from frying the chicken. 3 Cook over a low heat for 45 minutes or until they turn a dark golden caramel colour, stirring frequently to prevent them sticking and burning. 4 Add the garlic and thyme leaves and cook for 2-3 minutes to soften slightly. 5 Add the rice to the onions and stir to coat the rice with the oily mixture. 6 Bring the stock to the boil in a saucepan. Return the chicken to the casserole with the lemon zest, then pour in the boiling stock. Add another sprinkle of salt and pepper, cover the pan with a lid and cook over a low heat for 25 minutes or until the rice is tender and the chicken is completely cooked. 7 Finally, squeeze the lemon juice over and sprinkle the chopped parsley on top. Serve immediately with a large green salad. Per Serving 512kcals, 12g fat (2.5g saturated), 60.8g carbs, 3.5g sugars,37.9g protein, 2.9g fibre, 3.5g sodium
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Amma’s Icelandic kleinur Makes 30-35 twists
“You see versions of these delicious doughnuts all over Scandinavia and the Nordic countries. They are slightly different to American doughnuts in that they are not yeast- leavened but made with baking powder, and the dough is rolled and formed into knots before being fried. Amma (my grandmother) used to make these, and my grandfather loved them. I never got her recipe, but this has been created in tribute to her. They’re a big hit in our house.” 300g plain flour, plus extra for dusting 100g caster sugar, plus extra for dusting 3 tsp baking powder ¾ tsp bicarbonate of soda ½ tsp freshly ground seeds from green cardamom pods 50g butter 175g natural yoghurt 1 egg Sunflower oil, for deep-frying To serve: Coffee or glass of milk 1 Place the flour in a bowl and add the caster sugar, baking powder, bicarbonate of soda and ground cardamom seeds. Cut the butter into cubes and rub it into the dry ingredients. 2 In a separate bowl, whisk together the yoghurt and egg. Add the wet ingredients to the dry ingredients and mix well to form a ball of dough, kneading it lightly to bring it together. Roll the ball in a little flour, then slightly flatten it, place in a plastic bag or cover with cling film and put in the fridge for 30 minutes. 3 Meanwhile, heat the oil in a deep-fat fryer or in a saucepan to 180˚C. 4 Take the dough out of the fridge and roll out on a lightly floured surface until it is 3mm thick. You’ll need to regularly dust it on top and underneath with flour to stop it sticking. It should be 45cm square. Trim the edges and cut into strips 6cm wide, then cut the strips diagonally into diamonds that are 12cm long. Take each diamond and cut a line 3cm long down the centre, then bring up one end of the diamond, tuck it through the hole and bring it out the other side, as shown in the picture. Now you have the Icelandic kleinur twist. Place the twists on a floured worktop until ready to be cooked. 5 Cook a few twists at a time in the hot oil — they’ll brown quite quickly. Turn them over and cook on the other side. As soon as they’re a rich golden brown, use a slotted spoon to quickly lift
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them out of the oil and drain on kitchen paper. Dust them with caster sugar or cinnamon sugar, just as how my grandpa loved them, before eating, as soon as they come out of the pan. Serve with coffee or a cold glass of milk. Per Twist 93kcals, 5.5g fat (1.3g saturated), 9.9g carbs, 3.1g sugars, 1.2g protein, 0.3g fibre, 0.04g sodium
Baked creamy vanilla rice pudding Serves 4
“Rice pudding is forever ingrained as one of the desserts of my childhood. Mum used to bake it rather than cook it on the hob so that it would come out with a golden topping but still be creamy underneath. I have tried using different jams in the bottom of the dish before the rice goes in and, perhaps unsurprisingly, I think raspberry works best.” 2 tbsp raspberry jam (optional) 75g pearl rice/pudding rice 50g caster sugar
700ml milk 150ml regular or double cream 1 tsp vanilla extract To serve: Roasted rhubarb 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. If you want to add jam, spread it on the base of a one litre pie dish. Mix the rice and sugar together in a bowl and spread evenly over the bottom of the dish. 2 Pour the milk and cream into a large saucepan and bring to the boil. Stir in the vanilla extract, then carefully pour over the rice and sugar (I usually do this while the dish is sitting on the rack in the oven). 3 Bake in the oven for 1¼-1½ hours until the rice is soft and the top is golden. 4 Serve the pudding with roasted rhubarb and all its delicious juices. Per Serving 227kcals, 5.4g fat (3.3g saturated), 37.2g carbs, 21.4g sugars, 7.5g protein, 0g fibre, 0.095g sodium
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EF122_16-27_Guest Editor.indd 24
JUNE/JULY 2017
01/06/2017 11:50
guest editor Rachel Allen
Slow-roast shoulder of lamb with cumin and coriander Serves 8-10
“This is a recipe I come back to time and time again, and I never seem to tire of the warm, nutty cumin and coriander with sweet, unctuous lamb shoulder. It is fabulously convenient, because once it’s in the oven, you can get on with the rest of your day.” 1 shoulder of lamb with the bone in 1 tbsp cumin seeds 1 tbsp coriander seeds A few good pinches of sea salt A few good pinches of coarsely cracked black peppercorns A drizzle of extra-virgin olive oil For the gravy: 1 tbsp plain flour 500ml lamb or chicken stock 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. Place the lamb shoulder on a roasting tin and, using a small sharp knife, score the fat, but not through to the meat, all over in crisiscross patterns. 2 Place a frying pan on the hob and tip in the cumin and the coriander seeds. Toss regularly and cook until the seeds are toasted, just a couple of shades darker and nice and fragrant. Take off the heat and crush using a pestle and mortar. Mix in a small bowl with the salt and pepper. Drizzle the oil all over the shoulder, then scatter over the spice mixture. 3 Cook for 4-5 hours until the meat is meltingly tender and almost falling off the bone. If the delicious exterior is not rich and golden in colour when the meat is cooked (it will depend on your oven), then take it out of the oven and turn the temperature up to 220˚C/200˚C fan/gas mark 7. When it’s hot, pop the lamb back in for 10 minutes or until it’s browned. 4 Turn the oven off, transfer the lamb to another tin (keeping the lamb roasting tin for making gravy) and leave the meat to rest somewhere warm (with the oven door slightly ajar if you like) for at least 20 minutes, though it would be happy for an hour. 5 Meanwhile, make the gravy. Pour off the excess fat from the roasting tin but keep all the good juices and place the tray over a medium heat on the hob. 6 Scatter in the flour and whisk the contents well. The flour will form a roux with any fat left from the lamb as well as all the delicious caramelised bits that are stuck to the tin. Cook this while whisking for almost a minute then, whisking all the time, pour the stock into the tray. Bring to the boil and season to taste with salt and pepper. If the gravy’s a bit thin and needs more flavour, then boil for two minutes more until slightly thickened. Transfer to a saucepan and reheat when needed. 7 To serve, carve the lamb into chunky shards (it won’t slice into perfect, thin slices as it’ll be so tender) and arrange in warm plates with the gravy over the top. Per Serving 238kcals, 10g fat (3.3g saturated), 1g carbs, 0.2g sugars, 34g protein, 0.1g fibre, 0.436g sodium
x www.easyfood.ie
EF122_16-27_Guest Editor.indd 25
Easy Food 25
01/06/2017 11:50
Shrimps with homemade mayonnaise Serves 4-6
“This is probably our daughter Scarlett’s favourite thing to eat. She can sit at a table for nearly an hour peeling and eating the little shrimps as she goes, dipping them into rich yellow mayonnaise and leaving a huge mound of the heads and shells on her plate. It’s difficult to give a quantity or weight of shrimps to cook, as you may want just 10 or 12 per person, or if your guests are anything like Scarlett then you’ll need to allow for about 50 each! What is important is to start with really fresh, live (if possible) shrimps for the best flavour and texture.“ Salt Live fresh shrimps For the mayonnaise: 2 egg yolks 1 tsp Dijon mustard 1 dessertspoon white wine vinegar 225ml oil (I like to use 200ml sunflower oil and 25ml extra-virgin olive oil) Sea salt and freshly ground black pepper 1 Fill a large saucepan with water, adding one tablespoon salt to 1.2 litres of water — I always measure this, it needs to be salty. You could also use fresh sea water if you have it. Bring the salted water to the boil over a high heat, then add the shrimps and give them a quick stir. Put the lid on and bring the water back up to the boil, then boil for 2-4 minutes until the shrimps have changed from a grey-brown to a coral colour. There should be no trace of black on their heads. 2 Once cooked, drain the shrimps and spread them out on a tray to cool. If they are put into a deep bowl to cool they’ll continue to cook. 3 For the mayonnaise, put the eggs in a glass bowl (a stainless-steel bowl can give the mayonnaise a grey colour). Add a pinch of salt, the mustard and vinegar, and stir to mix. Mix the oils in a jug. 4 Continuously whisk the mixture in the bowl while adding the oil slowly in a thin, steady stream until it is completely combined to a smooth, creamy texture. Taste for seasoning. (For speed, you can use an electric hand whisk.) 5 Eat the shrimps straight away (the best result!) or pop them into the fridge, where they’ll keep for a couple of days. The mayonnaise will keep, covered, in the fridge for up to a week. To eat, peel the prawns and dip them into the mayonnaise.
Per Serving 451kcals, 38.6g fat (5g saturated), 1.8g carbs, 0.1g sugars, 23.7g protein, 0g fibre, 0.295g sodium
x 26 Easy Food
EF122_16-27_Guest Editor.indd 26
JUNE/JULY 2017
08/06/2017 14:53
guest editor Rachel Allen
Mum’s roast chicken with lemon and herb stuffing and gravy Serves 4-6
“Mum has always made this stuffing for a roast chicken — not that she ever used a recipe. The hint of lemon zest with all the fresh herbs makes for the most comforting and delicious meal that there is. I recommend brining the chicken beforehand as it adds so much tenderness and flavour to the meat. See page 106 of my cookbook for instructions on how to do this.”
4 To check whether the chicken is fully cooked, stick a skewer into the thigh with a spoon placed underneath to catch the juices — the juices should run clear. Also, the legs should feel quite loose on the bird. When cooked, transfer the chicken to a serving plate and leave to rest in the oven at the lowest temperature, if possible, while you make the gravy. 5 To make the gravy, pour or spoon off the remainder of the fat and save. Place the roasting tin on the hob, scatter the flour (if using) over the top and whisk in well. This will help to slightly thicken the gravy. Add the
chicken stock to the roasting tin and bring to the boil, whisking all the time to dissolve the caramelised meaty bits that are stuck to the tray (these are full of flavour). If the flavour of the gravy is weak, boil it for a few minutes to concentrate the flavour. Strain, then serve in a hot gravy boat or jug. 6 Serve with balsamic roast beetroot with thyme, buttered leeks and roast potatoes.
Per Serving 534kcals, 16.5g fat (6.2g saturated), 16.3g carbs, 2.2g sugars, 75.6g protein, 1.3g fibre, 0.682g sodium
1 x 1½-2¼kg chicken 15g butter, softened Sea salt and freshly ground black pepper For the stuffing: 25g butter 1 tbsp extra-virgin olive oil 1 onion, chopped 1 garlic clove, finely chopped 3 tbsp mixed chopped parsley, chives, thyme, rosemary and sage Finely grated zest of 1 lemon 100g white breadcrumbs For the gravy: 2 tbsp plain flour 600ml chicken stock To serve: Balsamic roast beetroot with thyme Buttered leeks Granny’s roast potatoes 1 First, make the stuffing. Melt the butter in a saucepan with the olive oil over a mediumlow heat, then add the onion and garlic. Cover with a butter wrapper or a piece of baking parchment and then a lid, and cook over a low heat for 8-10 minutes until the onions are soft but not browned. 2 Take the onions off the heat, then stir in the herbs, lemon zest and breadcrumbs, season with salt and pepper and leave to cool. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Spoon the cooled stuffing into the chicken cavity and place the bird in a roasting tin. Smear the butter over the skin and sprinkle with salt and pepper. Roast in the oven for 1½-1¾ hours (allowing 20 minutes per 450g), basting occasionally, until cooked through. If the skin begins to look quite dark during cooking, cover the chicken with some foil or baking parchment.
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EF122_16-27_Guest Editor.indd 27
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-37 IN THIS SECTION
BERRY GOOD! P30
Make the most of seasonal strawberries with these handy recipes for any occasion
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EF122_XX Intro Pages.indd 29
EAT IRELAND P36 Recipe Editor Jocelyn Doyle finds a new favourite at the Burren Slow Food Festival
Easy Food 29
01/06/2017 14:40
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JUNE/JULY 2017
01/06/2017 11:52
what’s in season? strawberries
Log on to www. bordbia.ie/strawberry for more tasty recipes and videos.
Best brekkie
Strawberries are perfect as a healthy breakfast staple. Here are some of our favourite serving suggestions: • Serve hot porridge with some homemade strawberry jam and sliced strawberries. • Stir some sliced strawberries into natural yoghurt. If you stir them into yoghurt the day before serving, the strawberries’ natural juices will seep out into the yoghurt, giving it even more flavour! • Spread toast with peanut butter and top with sliced strawberries for a sweet-savoury balance. • For a special treat, use them to fill homemade pancakes and top with some freshly-whipped cream.
With thanks to
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Chocolate-covered strawberries Serves 12
200g milk chocolate, chopped 200g white chocolate, chopped 500g strawberries, washed and dried very well To decorate: 100g pistachios, finely chopped Desiccated coconut, toasted Hundreds and Thousands 1 Place the chocolates in separate bowls and melt in the microwave on a medium heat, stirring every 20 seconds until completely melted and smooth. 2 Line a baking tray with parchment paper. Use a skewer, toothpick or fork to dip half of the strawberries in the milk chocolate, and half into the white. 3 Drizzle a bit of white chocolate over the milk chocolate strawberries, and vice versa. Or, if desired, coat the strawberries in chopped pistachios, desiccated coconut or Hundreds and Thousands immediately after dipping in the chocolate. 4 Place the tray in the fridge for two hours until the coatings have set. Per Serving 278kcals, 17.6g fat (9.8g saturated), 27.8g carbs, 22.9g sugars, 4.5g protein, 3g fibre, 0.075g sodium
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01/06/2017 11:54
what’s in season? strawberries
A handy favourite
Strawberries are perfect to have nearby as a go-to source of nutrition. Pack them into a plastic container to have at the ready as a quick breakfast, after-gym fuel food or a desk-friendly snack. They’re the perfect base for this summery salad that can be packed and eaten on the go:
Strawberry, pistachio, Feta and chicken salad with orange poppy seed dressing Serves 4
150g rocket 150g strawberries, hulled and sliced
www.easyfood.ie
EF122_30-34_What's In Season.indd 33
60g Feta 60g pistachios, roughly chopped 100g cooked chicken breast, torn For the dressing: 60ml olive oil 1 tbsp lemon juice 1 tbsp orange juice 2 tsp Dijon mustard 1 tbsp honey 2 tsp poppy seeds Salt and black pepper 1 Add all of the dressing ingredients to a screwtop jar. Seal the lid and shake well until the dressing is well combined. 2 Layer the rocket, strawberries, Feta, pistachios and chicken in a large lunchbox. 3 Drizzle over enough of the dressing to coat, then close the lunchbox and shake to combine. Open the lunchbox and dig in.
Per Serving 332kcals, 27.2g fat (5.6g saturated), 14.2g carbs, 9.2g sugars, 13g protein, 3.1g fibre, 0.306g sodium
Kiddie favourites
Little ones love the sweet and fresh taste of strawberries — have some fun with these easy ideas: • Thread seasonal Irish fruits onto straws for a handy snack. Try strawberries, blueberries, raspberries and apple slices. • Remove the stem from small strawberries and place them, point-side down, into an ice cube tray. Stick a cocktail stick into the tops of the strawberries and freeze them until firm. Leave them to thaw slightly before serving as a healthy frozen strawberry pop! • In a blender, combine six de-stemmed strawberries, one banana, 100ml of natural yoghurt and 100ml of orange juice for a wholesome and tasty strawberry smoothie. Easy Food 33
01/06/2017 11:55
Easy strawberry millefeuille Serves 6-8
1 x 320g sheet of rolled puff pastry, thawed if frozen Flour, for dusting 1 egg, beaten 300g strawberries, hulled and sliced 20g flaked almonds For the filling: 250g Mascarpone 60ml cream 50g icing sugar, plus extra for dusting Zest of 1 orange
34 Easy Food
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For the jam: 5 tbsp strawberry jam 2 tbsp orange juice 1 Roll out the pastry on a lightly floured surface, then slice into three strips. 2 Line a baking tray with parchment paper. Transfer the pastry to the tray and prick all over with a fork. Refrigerate for 30 minutes. 3 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Brush the pastry with the beaten egg and bake for 15-20 minutes until the pastry is puffed and crisp. Set the pastry aside to cool at room temperature. 4 Beat the Mascarpone and cream together in
a mixing bowl until smooth. Beat in the icing sugar and orange zest until combined. 5 Stir the jam and orange juice together in a small bowl until combined. 6 Place one pastry sheet on a serving platter and spread over half of the jam mixture. Top with half of the cream, then arrange half of the strawberries over the top. 7 Repeat these layers and top with the last pastry sheet. Finish with a sprinkling of flaked almonds and a dusting of icing sugar. Per Serving 387kcals, 21.6g fat (6.9g saturated), 40.9g carbs, 8.9g sugars, 8g protein, 1.7g fibre, 0.136g sodium
JUNE/JULY 2017
08/06/2017 14:54
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24/05/2017 13:46 31/05/2017 11:08
EAT Ireland Recipe Editor Jocelyn Doyle finds a new favourite at the Burren Slow Food Festival
I
’m at the 11th annual Burren Slow Food Festival in Lisdoonvarna, where this year’s themes are Irish raw milk cheeses and gins. Sadly, I don’t like gin, which — in these days of rapidly evolving food fashion — is practically heresy. I’m lucky my long love affair with whiskey prevents me from being written off as tragically untrendy. I make one half-hearted attempt to educate my taste buds with a sip of Gunpowder Gin (which, to be fair, is unexpectedly pleasant) and then drift inevitably towards the cheese. In general, Irish farmhouse cheeses are of the highest quality, renowned amongst dairy lovers the world over; our rainy climate might be the bane of the work commute, but it does produce excellent dairy. Raw milk cheese is particularly special, simply because it retains more of the milk’s natural qualities, often muted or destroyed during the process of pasteurisation. The concept of terroir — the idea that the landscape, climate and soil play crucial roles in the development of flavour, often restricted to the wine industry — is very much at play here; raw milk cheeses offer complex flavours tied directly to their birthplaces. Raw milk cheese is a hotly debated subject the world over. Detractors argue that unpasteurised milk products are fundamentally unsafe to eat, but — in Ireland, at any rate — raw milk dairies are required to be scrupulously clean at all times and are frequently inspected. The controls and hygiene standards put in place are so rigid that the final product is extremely unlikely to make anyone ill. Where it’s possible to be more relaxed about milk that is destined to be pasteurised — assuredly killing off any nasties — raw milk farmers and cheese makers must ensure completely sterile conditions from udder to dairy. As Siobhán 36 Easy Food
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Ní Ghairbhith of St. Tola puts it bluntly during one of Saturday’s talks, “None of us is in the business of poisoning people. We just want to make good food and share it.” While unpasteurised dairy should be avoided by pregnant women, small children, the elderly and anyone else with a compromised immune system, it is perfectly safe for the rest of us.
the breed is “as much a part of our culture as music or dance.” Of equal importance is the land the cows graze on: organic pastures in Co. Roscommon, farmed by the same family for over 200 years. The herd is on pasture as much as possible, and cheese production is stopped during the winter when they’re moved indoors for a short time. The “species-rich grassland,” as James calls it, has been designated a Special Area of Conservation due to its unique combination of acidic soils and alkaline peat, and this diversity has an impact on the complex flavours found in the cheese. Sustainability is key, and is found in every stage of production from the organic soil and rare breed cattle through to the compostable packaging.
Wandering hungrily around the Festival market, I recognise some of my old favourites, including the excellent Cratloe Hills (made from pasteurised sheep’s milk); Corleggy, a range of weird, rugged, delicious little wonders made from raw cow’s, sheep’s and goat’s milk; and the aforementioned St. Tola, full of character and possibly my favourite goat’s milk cheese of all time. Suddenly, my greedy little eyes fall on a cheese I haven’t tasted, a rare occurrence for a fanatical cheese lover in Ireland’s relatively small farmhouse industry. I make my way over and introduce myself to James Gannon, who started making Cloonconra with his daughter Grace in 2015. Described as “a fresh, lactic curd cheese,” it has a semi-firm, rich texture and lovely citrus notes, with clean flavours of fresh milk and cream breaking through a pleasantly salty first impression.
Not only am I elated to have discovered a new cheese, but Cloonconra’s fresh flavours are ideal for this time of year. I immediately start to run through recipe ideas in my head: an Irish summer salad, the cheese stacked with ripe Wexford tomatoes and griddled courgettes, drizzled with cold-pressed rapeseed oil; or perhaps spread on toasted soda bread and topped with sea salt, black pepper and local honey for a decadent, yet healthy, breakfast. First though, I feel the need to pair it with lemony smashed peas and toasted sourdough for a simple lunch that screams of summer; as a serving suggestion, I highly recommend a long afternoon in the sun and a glass of chilled white wine.
There are a number of things that make Cloonconra special. It’s made from the milk of Irish Moiled cows, an ancient breed that became less popular as farmers turned to larger, high-production breeds such as Friesians. These days, there are only 120 “Moileys” in the country, and Cloonconra is the only farm where they’re still milked. Their name is derived from Irish and refers to the distinctive mound on top of their heads. James feels strongly that, by buying Cloonconra, you’re helping to conserve an endangered part of our heritage; as he says with passion,
Cheesemongers and Clontarf Wines. For more information on the annual Burren Slow Food Festival, see www.slowfoodclare.ie/festival.
www.cloonconracheese.com Stockists of Cloonconra Cheese include Honest2Goodness, Sheridan’s
JUNE/JULY 2017
01/06/2017 11:57
what's in season? local food
MAKE IT YOURS: Add some slices of prosciutto if you like.
Cloonconra tartines with smashed lemon and mint peas Serves 2 150g peas, thawed if frozen 1½ tbsp lemon juice 15g fresh mint 1½ tbsp Irish cold-pressed rapeseed oil or extra-virgin olive oil, plus extra to serve www.easyfood.ie
EF122_36-37_Eat Ireland.indd 37
Salt and black pepper 4 slices of sourdough bread, lightly toasted 1 x 140g pack of Cloonconra 1 In the bowl of a food processor, combine the peas with the lemon juice, fresh mint, oil and a pinch of salt and black pepper. Whizz together until spreadable but still slightly chunky.
2 Thickly spread some of the pea mixture onto each toasted bread slice. Top each piece with 1-2 slices of Cloonconra, add a pinch of black pepper and drizzle with a little extra oil. Per Serving 406kcals, 15.8g fat (4.3g saturated), 49.7g carbs, 6g sugars, 17.7g protein, 6.6g fibre, 0.678g sodium
Easy Food 37
01/06/2017 11:57
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
39-54 IN THIS SECTION
FAKER TO BAKER! P39 Recipes that are perfect for developing your baking skills
38 Easy Food
EF122_XX Intro Pages.indd 38
BUNS OF FUN P45
These handy recipes are perfect for easy summer entertaining
MIDWEEK MAGIC P48
These light summer meals are full of flavour and ready in minutes
BUON APPETITO! P50 Revel in the flavours of traditional Italian cooking with these timeless recipes
JUNE/JULY 2017
01/06/2017 14:41
larder luck baking
Faker to
BAKER! Recipes that r are perfect fo our developing y ! baking skills
www.easyfood.ie
EF122_39-44_Dr Oetker.indd 39
Easy Food 39
01/06/2017 11:57
Upside down ice cream cupcakes Makes 12
The r beginne e k a b
12 Dr. Oetker Muffin Cases 125g margarine, softened 125g caster sugar 2 large eggs, beaten 1½ tsp Dr. Oetker Madagascan Vanilla Extract 175g plain flour 2 tsp Dr. Oetker Baking Powder Dr. Oetker Hot Pink Gel Food Colour
To decorate: 12 wafer ice cream cones 50g Dr. Oetker Fine Cooks’ White Chocolate 1 jar Dr. Oetker Hundreds and Thousands Sprinkles 1 can Dr. Oetker Vanilla Easy Swirl 1 can Dr. Oetker Pink Easy Swirl 100g mini marshmallows 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with the cases. 2 Put the margarine in a mixing bowl, add the caster sugar, eggs and vanilla extract. 3 Sift the flour and baking powder on top and gently blend the ingredients using an electric whisk on a low speed. Increase the mixer speed and whisk for a few more seconds until thick and well mixed. 4 Spoon half the mixture into half of the muffin cases. Squeeze half the tube of pink food colour gel into the remaining mixture and mix well. Divide the pink mixture between the remaining muffin cases. Smooth the tops and bake in the oven for about 20 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool. 5 To decorate, carefully trim the top from each
40 Easy Food
EF122_39-44_Dr Oetker.indd 40
cone using a serrated knife to make mini cone shapes approximately 9cm tall. 6 Break up the white chocolate into a small heatproof bowl and set over a saucepan of barely simmering water to melt. Remove from the water and cool for five minutes. 7 Tip the sprinkles into a small bowl. Working on one cone at a time, carefully dip the top edge in melted chocolate and gently tap the cone against the side of the bowl to remove any excess. Dip the cone in sprinkles and then place, dipped-side down, on a board lined with baking parchment paper. Continue to decorate the remaining cones. Leave the cones in a cool place until set. 8 When you're ready to serve your cupcakes, use the star nozzle on the vanilla Easy Swirl to pipe a continuous spiral of easy swirl over the top of a plain vanilla cupcake to cover it completely; sprinkle with a few sprinkles. Using the same technique, cover the tops of the pink cupcakes using pink Easy Swirl and decorate with sprinkles. 9 For the cones, pack the centre of each cone with mini marshmallows. Pop upside down on top of a cupcake so that is resembles a dropped ice cream cone. When you have decorated all the cones, your cupcakes are ready to serve and enjoy! Per Serving 343kcals, 11.6g fat (3g saturated), 46.1g carbs, 27.1g sugars, 3.4g protein, 0.6g fibre, 0.156g sodium
Gluten-free popcorn fudge brownies Makes 12
et Easy y ive! s impres
For the brownie layer: 150g bar Dr. Oetker Fine Cooks’ 54% Dark Chocolate 100g unsalted butter, softened 100g dark brown sugar 2 medium eggs 100g gluten-free plain flour For the blondie layer: 150g bar Dr. Oetker Fine Cooks’ White Chocolate 100g butter 100g caster sugar 2 medium eggs, beaten 100g gluten-free plain flour ½ tsp Dr. Oetker Caramel Flavour
For the topping: 25g lightly salted popcorn 1 sachet Dr. Oetker Salted Caramel Easy Fill Cake Centre 1 Grease a 20cm square cake tin and line with parchment paper. First make the brownie layer. Break up 100g of dark chocolate into pieces and place in a saucepan with the butter and sugar; reserve the remaining 50g of dark chocolate for the topping. Heat very gently, stirring occasionally until melted. Remove from the heat and cool for 10 minutes. 2 Whisk the eggs into the melted mixture to make a thick glossy batter. Sift the flour on top and carefully mix all the ingredients together. Pour into the prepared tin, smooth to the edges and chill in the fridge for one hour. 3 Meanwhile, preheat the oven to 180˚C/160˚C fan/gas mark 4. To make the blondie layer, follow the same instructions for making the brownie batter as above, using 100g white chocolate (again, reserve the remaining 50g for the topping). You will find that the melted mixture separates during melting, but once the eggs and flour are added, the mixture will blend together again. 4 Stir in the caramel flavour. Carefully spread the white chocolate batter over the brownie layer, trying not to press too heavily. 5 Bake immediately for about 35 minutes until slightly risen, golden and lightly crusty on top — the mixture should be slightly soft. Leave to cool in the tin completely, then remove from the tin, peel away the parchment paper and place the brownies on a board. 6 For the topping, melt the remaining white chocolate. Put the popcorn in a bowl; squeeze in half of the salted caramel and add the melted white chocolate. Mix well to make sure that all the popcorn is coated. 7 Squeeze the remaining salted caramel over the top of the cake and spread right to the edge. Spoon over the caramel popcorn mix, and spread it out so that the whole top is thickly covered. Pat it down a little using the back of a spoon. 8 Melt the remaining dark chocolate. Using a teaspoon, drizzle the top all over with melted chocolate. Leave in a cool place for a few minutes to set. Using a large knife, cut into 12 chunky pieces. Your brownies are now ready to serve and enjoy!
Per Serving 419kcals, 23.8g fat (14.3g saturated), 48.6g carbs, 32.7g sugars, 4.7g protein, 0.9g fibre, 0.163g sodium
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Easy Food RECOMMENDS Dr. Oetker Fine Cooks' Dark Chocolate ensures a superior rich chocolate taste in all your baking and desserts. Made with 54% cocoa solids, it is ideal for use as a delicious ingredient in recipes and confectionery and also for covering cakes, fairy cakes and tray bakes. Fine Cooks' Dark Chocolate can be melted easily over a pan of hot water or in the microwave and used to decorate your cakes and desserts by piping and drizzling.
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Easy Food RECOMMENDS Dr. Oetker superior Platinum Grade Leaf Gelatine is the perfect ingredient for use in marshmallows, jellies, terrines and mousses. Platinum Grade Leaf Gelatine creates a set that is softer and more refined than that of traditional powdered gelatine and delivers a melt-in-the-mouth texture. This high-quality leaf gelatine creates a beautifully clear, transparent finish. Each pack contains 12 leaves and sets approximately three pints of liquid. Our collection of gelatines are used to form a smooth, gelled but elastic texture which is not sticky or brittle.
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Mid-way bake!
larder luck baking
Rose and vanilla ay Mid-w panna cotta e k ba ! Serves 4
3 sheets of Dr. Oetker Platinum Grade Leaf Gelatine 450ml double cream 95g caster sugar 1½ tsp Taylor and Colledge Vanilla Bean Paste 1 sachet of Dr. Oetker Ground Arrowroot Juice of 1 lemon Dr. Oetker Hot Pink Gel Food Colour 2 drops of rose flavouring A handful of pomegranate seeds 1 Put the gelatine in a shallow dish and cover with cold water. Leave to soak for 10 minutes. 2 Meanwhile, heat the cream and 65g of the sugar in a saucepan over a low heat. Stir until dissolved, then heat to just below boiling point. Remove from the heat. 3 Drain the gelatine leaves and squeeze out the excess water. Stir into the hot cream until melted. Leave to cool completely, then strain through a sieve into a jug. 4 Stir in the vanilla paste. 5 Divide among four 125ml dariole moulds, jelly moulds or ramekin dishes. Refrigerate for at least two hours until set. 6 For the sauce, put the arrowroot in a small saucepan. Put the lemon juice in a measuring jug and make up to 250ml with cold water. Blend a little bit of the liquid with the arrowroot to make a paste. Add the remaining sugar and stir in the remaining lemony water. 7 Heat in a saucepan over a low heat, stirring, until the mixture boils and thickens. Leave to cool, then add a few drops of food colour and rose flavouring. Cover and chill until needed. 8 To serve, dip the moulds in very hot water for a few seconds to loosen the panna cottas and invert on to serving plates. Serve with a little sauce spooned over and decorate with pomegranate seeds and rose petals. Per Serving 533kcals, 42.7g fat (26.4g saturated), 29.3g carbs, 24.9g sugars, 3.1g protein, 1.2g fibre, 0.05g sodium
Chocolate cheesecake Serves 14
A good challenge!
175g Digestive Biscuits, very finely crushed 1 x 25g sachet of Dr. Oetker Fine Dark Cocoa Powder 40g caster sugar
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75g unsalted butter, melted 1 x 25g sachet of Dr. Oetker Fine Dark Cocoa Powder For the filling: 300g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate 525g full-fat cream cheese 175ml double cream 1 tbsp Taylor and Colledge Vanilla Bean Paste 4 medium eggs, beaten 115g caster sugar To decorate: 175g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate 50g unsalted butter 1 tbsp cold water 75g Dr. Oetker Fine Cooks' Milk Chocolate 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm springform cake tin with parchment paper. Double wrap the outside of the tin with foil to make it waterproof. 2 Mix the biscuits, cocoa powder and sugar in a bowl. Stir in the butter until the mixture looks like wet sand. Press into the bottom of the tin and refrigerate until needed. 3 For the filling, break the chocolate into pieces and place in a heatproof bowl set over a saucepan of gently simmering water. Leave to melt, then remove from the heat and leave to cool for 10 minutes. 4 Mix the cream cheese, cream and vanilla paste in a bowl. Beat in the chocolate mixture. 5 Gradually beat in the eggs and sugar. Spread the mixture over the base and smooth the top. Place the tin into a roasting tin, then
pour boiling water into the roasting tin so it comes halfway up the sides of the cake tin. 6 Bake for one hour until firm and set. Turn off the oven, crack open the oven door so it is slightly ajar and leave the cheesecake to cool inside the oven for 30 minutes. 7 Remove the cheesecake from the water bath and transfer the cheesecake, still in the tin, to a wire rack; leave to cool completely. 8 Carefully remove the cheesecake from the tin and transfer to a serving plate. Chill for at least three hours, or overnight if possible. 9 To decorate, break 100g of the Extra Dark Chocolate into pieces and place in a heatproof bowl. Add the butter and water, then set the bowl over a saucepan of barely simmering water until melted. Remove from the water and leave to cool and thicken for 20 minutes. Spread over the top of the cake. 10 Break the remaining dark and milk chocolate into a bowl set over a saucepan of barely simmering water and leave to melt. 11 Spread over a marble slab or on a baking tray lined with parchment paper. Leave in a cool, dry place for a few minutes until almost set; the surface will look dull rather than glossy. 12 Using a cheese slicer, drag the blade of the slicer across the chocolate to form curling rolls of chocolate — the length and thickness of the rolls depends on how long you drag the slicer into the chocolate. Transfer the rolls to a piece of parchment paper. Gently arrange them over the top of the cake to serve.
Per Serving 254kcals, 15.3g fat (9.1g saturated), 24.2g carbs, 16.7g sugars, 7.8g protein, 1.8g fibre, 0.19g sodium
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Meringue kiss cake Serves 16
The
For the meringues: showstopper! 2 medium egg whites 70g caster sugar ½ tsp white wine vinegar 1 x tube of Dr. Oetker Bright Red Gel Food Colour For making the cake: 500g butter, at room temperature 500g caster sugar 8 eggs 250g self-raising flour 250g ground almonds 100ml whole milk 1 tsp Dr. Oetker Madagascan Vanilla Extract 20g Dr. Oetker Fairy Princess/Super Hero sprinkles For the buttercream: 250g unsalted butter, at room temperature 500g icing sugar 1 tsp Dr. Oetker Madagascan Vanilla Extract
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1 x tube of Dr. Oetker Bright Red Gel Food Colour 2 x tubes of Dr. Oetker Sky Blue Gel Food Colour Cherry jam 1 First, make the meringues. Preheat the oven to 120˚C/100˚C fan/gas mark ½ and line two baking trays with greaseproof paper. 2 Whisk the egg whites in a clean, dry bowl until stiff. Gradually beat in the sugar, one tablespoon at a time. Once all the sugar has been added, continue to whisk for five minutes. 3 Add the vinegar and whisk to combine. 4 Place two cake pop sticks onto one of the baking trays. Using a 2D rose nozzle, fill a large piping bag with half of the meringue mix. Starting at the top of each stick, pipe a circular swirl, starting in the centre and working outwards. Keep the bag upright and squeeze pressure from the end to make it easier. 5 Use a pastry brush to paint the inside of a piping bag with five stripes of red gel food colour. Fill the bag with the remaining meringue mixture. 6 Cut a small five cent-sized hole in the end of the
piping bag and pipe eight tiny meringue kisses (around a 1cm base) onto the other tray. Now cut the hole in the end a bit bigger (20 cent-sized) and pipe eight medium kisses (2cm base), then cut a final 50 cent-sized hole and pipe eight large kisses (with around a 5cm base). 7 Bake both trays for 20 minutes. Turn off the oven and leave the meringues to cool in the oven for 30 minutes. 8 Next, make the cakes. Grease and line the bases of four 15cm sandwich tins. Increase the oven temperature to 180˚C/160˚C fan/gas mark 4. Beat the butter and sugar in mixing bowl until light and fluffy. 9 Add the eggs, beating after each addition, until the mixture thickens. 10 Fold in the flour, ground almonds, milk and vanilla extract. 11 Divide the mixture evenly between the tins and bake for 25-30 minutes. The cakes should be firm to touch; leave to cool completely. 12 For the buttercream, beat the butter with an electric whisk until soft. 13 Add the icing sugar, vanilla extract and two tablespoons of cold water. Beat until pale, light and fluffy. 14 Place one-third of the buttercream into one bowl, and the remaining two-thirds in another bowl. Add a few drops of red food colour to the smaller mixture and stur until it reaches a pink colour. Add the remaining red food colour to the other bowl along with the blue food colour; beat until it reaches a light turquoise colour. 15 To assemble, remove the cooled cakes from the tins. Spread the pink buttercream and a small layer of cherry jam on three cakes and sandwich the four cakes together. 16 Thinly coat the whole cake with half of the turquoise buttercream — this is much easier to do with a pallet knife. Scrape off any excess and refrigerate the cake for about 30 minutes to allow the buttercream to harden. 17 Add the final layer of turquoise buttercream; once this is added, try dipping the pallet knife in hot water and running it around the top and sides of the cake to create a smoother finish. 18 Pour the sprinkles into a small bowl. Taking small handfuls, lightly and quickly press these into the base all around the cake. 19 Finish the cake by sticking the meringue kisses into the buttercream down one side, starting with the brightest first and palest towards the base, and then place the meringue lollies into the top of the cake.
Per Serving 797kcals, 48.5g fat (25.5g saturated), 87g carbs, 70.9g sugars, 8.8g protein, 2.4g fibre, 0.31g sodium
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BUNS OF FUN!
These handy recipes are perfect for easy summer entertaining
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Pulled barbecue pork burger Serves 4, with leftovers 1 tsp vegetable oil 1 x 900g pork shoulder 120ml barbecue sauce 60ml chicken stock 60ml apple cider vinegar 2 tbsp light brown sugar ½ tbsp wholegrain mustard ½ tbsp Worcestershire sauce ½ tbsp chilli powder To serve: 4 Bundys Gourmet Brioche Hamburger Buns Coleslaw 1 Pour the oil into the bottom of a slow cooker or Dutch oven. Place the pork shoulder in and pour in the remaining ingredients, smearing them over the top of the pork. Cook on high for five hours until the pork is very tender. 2 Remove the pork to a board and shred using two forks. Heat the sauce in the Dutch oven or slow cooker for 10 minutes until it thickens, then return the pork to the pot and toss in the sauce. 3 Spoon the pork into the Bundys Gourmet Brioche Hamburger Buns and top with coleslaw to serve. Per Serving 635kcals, 28.3g fat (8.1g saturated), 60.8g carbs, 13.2g sugars, 27.9g protein, 2.9g fibre, 0.894g sodium
Chicken chilli burger Makes 4 For the chicken: 4 chicken fillets 2 tbsp vegetable oil Juice of 1 lime 2 garlic cloves, crushed ½ tsp cumin ½ tsp paprika Salt and black pepper For the guacamole: 2 ripe avocados 1 garlic clove, crushed 1 small tomato, chopped A small handful of fresh coriander, chopped Juice of 1 lime To serve: Chilli jam 4 Bundys Gourmet Sourdough Hamburger Buns Rocket Crispy bacon
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1 Place the chicken fillets between two sheets of cling film and pound with a rolling pin until they are an even thickness. Place in a resealable plastic bag and add the remaining ingredients for the chicken. Close the bags and squeeze to coat the chicken. Place in the fridge for at least 30 minutes, or up to four hours. 2 Heat a barbecue to a medium-high heat and cook the chicken for 7-9 minutes, flipping halfway through, until cooked through. 3 Meanwhile, peel the avocados and mash the flesh with the remaining guacamole ingredients, adding a pinch of salt and pepper. 4 Spread some chilli jam onto the bottom of each Bundys Gourmet Sourdough Hamburger Bun and top with some rocket, a chicken fillet, crispy bacon and some guacamole to serve. Per Serving 861kcals, 38.6g fat (8.2g saturated), 77.6g carbs, 1.2g sugars, 52.5g protein, 9.3g fibre, 1.006g sodium
Easy Food RECOMMENDS
At BUNDYS, we are excited about the launch of our new BUNDYS Gourmet Range. We want to give customers the ultimate premium bun experience with our two new distinct superior flavours, Brioche and Sourdough. Consumers today are looking for superiortasting, added value foods. Our new BUNDYS Gourmet Brioche and Sourdough range of hamburger and hot dog rolls are perfect to meet consumer’s expectations for exciting and new premium products. Make sure to try our premium new range, now available in stores nationwide. They are sure to add some ‘ooh-la-la’ to your barbecue!
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larder luck barbecue
Smokey summer sausages Makes 6 Vegetable oil, for brushing 6 pork sausages 2 tbsp smokey barbecue sauce 2 tbsp jalapeĂąo tomato relish
1 Heat a barbecue to a medium-high heat and brush the grates with a bit of oil. Place the sausages on the barbecue and cook for 5-7 minutes, turning to brown on all sides, until almost cooked through. 2 Stir together the barbecue sauce and tomato relish, then brush over the sausages. Continue to barbecue until cooked through.
3 Fill each Bundys Gourmet Brioche Hot Dog Roll with a sausage and top with a handful of rocket, some grilled peppers and onions and a drizzle of chilli mayonnaise. Per Serving 293kcals, 15.4g fat (7.4g saturated), 29.6g carbs, 7.5g sugars, 8g protein, 1.8g fibre, 0.499g sodium
To serve: 6 Bundys Gourmet Brioche Hot Dog Rolls Rocket Grilled onions and peppers Chilli mayonnaise
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Midweek magic These light summer meals are full of flavour and ready in minutes
Tuna stir-fry Serves 2 1 tbsp runny honey 2 tbsp reduced sodium soy sauce 1 tbsp sunflower oil 1 tsp sesame oil (optional) 2 garlic cloves, thinly sliced A 2cm piece of fresh ginger, cut into matchsticks ½ a red chilli, finely chopped 5 spring onions, shredded 5 asparagus spears, sliced 1 red pepper, cut into strips
1 pak choi, cut into quarters 10 pieces of mangetout, sliced in half 125g dried egg noodles, cooked, refreshed and drained ½ x 80g pot of John West Infusions Chilli & Garlic Tuna 1 tbsp fresh coriander, chopped 1 tsp sesame seeds, lightly toasted 1 In a small bowl, mix the honey and soy sauce and leave to one side. 2 Once you have everything ready to go, place a wok or large frying pan over a high heat and heat the sunflower oil and sesame oil.
3 Add the garlic, ginger and chilli and fry for 20-30 seconds. 4 Now add the spring onions, asparagus, red pepper, pok choy and mangetout and continue cooking for a further minute until the vegetables soften slightly. 5 Pour in the soy sauce and honey mixture and noodles, continue cooking for another minute and then finally add the John West Infusions Chilli & Garlic Tuna and fresh coriander. 6 Cook for 20 seconds, give everything a good mix and serve with a scattering of toasted sesame seeds and a little extra coriander.
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larder luck tinned fish
Kilner jar orzo salad with tuna, tomatoes and Feta Serves 2 1 tbsp olive oil ½ tbsp apple cider vinegar ½ tsp Dijon mustard 1 garlic clove, crushed 2 tbsp lemon juice Black pepper 10 cherry tomatoes, any colour, halved 2 tbsp fresh basil, chopped 20g Feta, crumbled 160g cooked orzo 1 x 80g pot of John West Infusions Tuna Lemon Thyme 2 handfuls of mixed leaves 1 In a Kilner jar, combine the olive oil, vinegar, mustard, garlic, lemon juice and a pinch of black pepper. Close the lid tightly and shake to combine the dressing. 2 Open the jar and layer the salad ingredients in this order: cherry tomatoes, basil, Feta, orzo and John West Infusions Tuna Lemon Thyme. 3 Fill any remaining space with mixed leaves,
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then close the lid tightly. 4 When ready to eat, simply shake the jar to coat everything with the dressing, then pour out into a bowl and enjoy.
Sweet chilli salmon salad with mango salsa Serves 2
Easy Food RECOMMENDS
John West has always been well known for the quality of its fish, and the flavour-packed John West Infusions range is now helping you to be even more creative in the kitchen. Succulent tuna and salmon are infused with carefully selected herbs and spices, then packed in handy re-sealable No-Drain packs, which means they’re as neat and easy to use as they are tasty and delicious.
100g rocket ½ a cucumber, halved lengthways and sliced on the diagonal ½ a mango, peeled and sliced ½ a small red onion, thinly sliced ½ a red chilli, deseeded and finely chopped 2 tbsp fresh coriander, chopped Juice of ½ a lime 1 x 80g pot of John West Infusions Salmon Sweet Chilli 1 In a bowl, combine the rocket and cucumber. 2 In a separate bowl, combine the mango, onion, chilli, coriander and lime juice. 3 Layer the mango salsa over the rocket. Top with the John West Infusions Salmon Sweet Chilli. 4 Pack into a lunchbox or enjoy immediately.
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! o t i t e p p Buon a l flavours a n io it d a the tr ith these w Revel in g in k o co of Italian ess recipes timel
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140 years of history and passion
Spaghetti with meatballs
Founded 140 years ago in Parma out of a shop that made bread and pasta, Barilla is one of the foremost producers of Italian foods today. Barilla has always been, and continues to be, a family-owned company. The fourth generation is now at the helm of the Barilla group and directs the vision of the company. When the first shop opened in 1877, Pietro Barilla focused on making good food. Today, this has evolved into a unique way of doing business for the Barilla Group: “Good for You, Good for the Planet.” “Good for You” means constantly improving the products, motivating people to adopt healthy lifestyles and improving food access and social inclusion. “Good for the Planet” means promoting sustainable supply chains and maintaining a positive impact on the environment. By sharing simple recipes like the ones included here, Barilla has demonstrated its capacity to ignite creativity and passion for joyful, tasty moments.
300g beef mince 100g breadcrumbs 100g Parmesan, grated, plus extra to serve 1 tbsp fresh parsley, chopped 1 garlic clove, crushed Salt and black pepper 4 tbsp extra-virgin olive oil 1 tbsp flour 300g tomatoes, chopped 400g Barilla Spaghetti A small handful of fresh basil leaves
Serves 4
1 To make the meatballs, add the beef mince, breadcrumbs, Parmesan, parsley and half of the garlic to a large bowl. Season with salt and pepper, then mix gently with your hands until combined. Shape into meatballs and set aside. 2 Heat half of the oil in a frying pan over a medium-high heat and place the flour in a bowl. Coat each meatball in the flour, shaking off any excess, then fry in the pan until browned on all sides. Remove from the pan and set aside. 3 Reduce the heat to medium and add the remaining oil. Fry the remaining garlic for 30 seconds, then discard. 4 Add the tomatoes to the pan, season with salt and pepper and cook for five minutes. 5 Add the meatballs to the pan and simmer gently over a low heat. 6 Meanwhile, bring a large pot of water to the boil. Once boiling, season with salt (approximately one teaspoon per liter) and cook the spaghetti according to the package instructions until al dente. 7 Drain the spaghetti and toss together with the sauce and meatballs. 8 Serve garnished with fresh basil and some extra grated Parmesan.
Per Serving 749kcals, 27.9g fat (8g saturated), 78.4g carbs, 3.6g sugars, 46.5g protein, 2.2g fibre, 0.534g sodium
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SUSTAINABILITY The most exciting challenge facing Barilla is the ability to continually improve in all of our activities. What is at stake is the sustainability of our growth, our future, the future of our children. Barilla believes in the motto 'Good for You, Good for the Planet,' which means safeguarding the wellbeing of people and the planet in everything we do all along the production chain, including food waste reduction.” — Guido, Luca and Paolo Barilla Pantone 1795 C
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Whole wheat spaghetti with basilico sauce and sautéed vegetables Serves 4 30ml extra-virgin olive oil 1 garlic clove, peeled 400g Barilla Basilico sauce 1 small courgette, cubed 1 small aubergine, cubed 1 yellow pepper, cubed 350g Barilla Whole Wheat Spaghetti Basil leaves Fresh parsley, chopped 1 Heat the oil in a large pan and cook the garlic for a few seconds. Remove the garlic clove and add the cubed vegetables. Cook for 3-4 minutes until cooked but still crunchy. 2 Add the Barilla Basilico sauce and bring it to a simmer, allowing it to absorb the flavours of the vegetables. 3 Meanwhile, bring a large pot of water to the boil. Once boiling, season with salt (approximately one teaspoon per liter) and cook the spaghetti according to the package instructions until al dente. Reserve a couple tablespoons of cooking water before carefully draining the pasta. 4 Toss the spaghetti with the sauce and the cooking water over a medium-high heat, allowing the water to be absorbed. 5 Serve hot, garnishing with fresh basil leaves and chopped parsley on top. Per Serving 291kcals, 13.7g fat (1.9g saturated), 38.5g carbs, 7.1g sugars, 7.6g protein, 10.5g fibre, 0.377g sodium
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Penne rigate with basilico sauce Serves 4 10 cherry tomatoes, quartered 2 tbsp extra-virgin olive oil Salt and black pepper
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1 tsp fresh oregano 350g Barilla Penne Rigate 400g Barilla Basilico Sauce A small handful of fresh basil Pecorino or Parmesan shavings 1 Place the tomatoes into a bowl and add half of the oil, a pinch of salt and the oregano. Set aside and leave to marinate. 2 Bring a large pot of water to the boil. Once boiling, season with salt (approximately one teaspoon per liter) and cook the penne rigate according to the package instructions until cooked to al dente. 3 Bring the basilico sauce to a simmer in a saucepan over a medium heat.
SHARE THE TABLE Preparing a meal and eating together is one of the simplest things we can do to live better; invite people to share the evening meal with family and friends. Pantone 1795 C
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4 Drain the penne and toss with the sauce. Add the marinated tomatoes. 5 Serve with fresh basil, a grating of Pecorino or Parmesan, the remaining oil and some freshly grated black pepper. Per Serving 467kcals, 17g fat (3.3g saturated), 64.5g carbs, 10.5g sugars, 15.9g protein, 5.5g fibre, 0.513g sodium
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Lasagne with pesto Genovese and seafood Serves 4 1 tbsp extra-virgin olive oil 80g prawns, peeled and deveined 200g monkfish, cut into bite-sized pieces 120g shelled clams 80ml white wine 150g cherry tomatoes, quartered 10 sheets of La Collezione Barilla Lasagne 180g Barilla Pesto Genovese For the fish velouté sauce: 45g butter 45g white flour 900g fish stock Salt and white pepper
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1 Heat the oil in a frying pan over a mediumheat and cook the prawns, monkfish and clams for one minute, then add the white wine and leave to simmer until evaporated. 2 Add the cherry tomatoes and cook for two more minutes, then set aside. 3 For the fish velouté sauce, melt the butter in a saucepan over a medium-low heat and whisk in the flour until combined. Slowly whisk in the fish stock until smooth and season with salt and pepper. Bring to a simmer, then remove from the heat and set aside. 4 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a baking dish. Spread a layer of the fish velouté sauce on the bottom. Add some lasagne sheets and cover again with the fish velouté sauce, then add a layer of the cooked fish and some pesto.
TASTE, QUALITY AND SAFETY Barilla products need to be enjoyable and taste good every time: we provide simple products made to a higher standard of food quality and safety. Pantone 1795 C
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5 Repeat these layers until you reach the top of the dish, making sure there is enough velouté and pesto to cover the top layer. 6 Bake for 20-25 minutes until golden and bubbling, and leave to rest for 10 minutes before slicing to serve. Per Serving 762kcals, 46.7g fat (11g saturated), 53.2g carbs, 2.9g sugars, 30.1g protein, 2g fibre, 0.806g sodium
JUNE/JULY 2017
01/06/2017 12:20
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
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IN THIS SECTION
WEEKLY MENU PLANNER P56
Keep it simple, keep it quick with a whole week's worth of easy family meals
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FROM THE BUTCHER'S BLOCK P68
Local butcher Michael Fleming shares his barbecue know-how
15 WAYS WITH SUMMER MEALS P72 Quick-fix ideas
for barbecues, picnics and those evenings when you simply don't feel like cooking
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Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
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JUNE/JULY 2017
01/06/2017 12:21
what's for dinner? weeknight meals
Monday Summer vegetable pasta
Salt and black pepper 60g Pecorino or Parmesan, freshly grated Juice of one lemon 450g farfalle pasta
Serves 6 3 small courgettes, halved lengthwise and sliced 2 red peppers, deseeded and chopped 350g button mushrooms, quartered 4 garlic cloves, crushed 400g cherry tomatoes 4 tbsp extra-virgin olive oil, plus extra to serve
1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 In a large baking dish, combine the chopped vegetables, garlic and cherry tomatoes. Drizzle with the olive oil, season with salt and black pepper and toss to combine. 3 Cook for about 25-30 minutes until the vegetables are slightly charred on the edges and the tomatoes burst.
4 Bring a large pan of salted water to the boil and cook the farfalle pasta according to package instructions. 5 Drain the pasta thoroughly and transfer to a large bowl. Add the roasted vegetables. Toss through the grated cheese and fresh lemon juice. Season to taste and serve. Per Serving 637kcals, 19g fat (4.3g saturated), 95.9g carbs, 11.1g sugars, 24.3g protein, 7.5g fibre, 0.202g sodium
free Meat- ! y d Mon a
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Tuesday
Lemon thyme drumsticks with smoked paprika potatoes
1 tsp dried thyme 1 tsp smoked paprika 3 garlic cloves, crushed Salt and black pepper 1 tbsp extra-virgin olive oil 2 tbsp lemon juice
Serves 4 For the chicken: 12 chicken drumsticks 1 tsp dried oregano
For the potatoes: 600g baby potatoes, halved 2 tbsp olive oil 2 garlic cloves, crushed 1½ tsp smoked paprika To serve: Fresh parsley, chopped Green vegetables 1 In a bowl, combine the drumsticks with the dried oregano, dried thyme, smoked paprika, garlic and some salt and pepper. Drizzle over the olive oil and lemon juice and toss to coat well. Cover and leave to marinate for at least two hours or overnight if possible. 2 In a large bowl, mix together all of the ingredients for the potatoes. Toss until the potatoes are evenly covered in the oil and
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spices. Place the potatoes in a single layer on a baking tray. 3 Place the chicken pieces in a large baking dish and allow to come to room temperature for 30 minutes before cooking. Preheat the oven to 220˚C/200˚C fan/gas mark 7. 4 Place the potatoes and the drumsticks into the oven and roast for 30 minutes or until the chicken begins to brown. 5 Flip the potatoes and drumsticks over, rotate the trays and roast for another 20-25 minutes or until the chicken drumsticks are completely cooked throughout. 6 Garnish with lots of fresh parsley and serve with green vegetables. Per Serving 435kcals, 19.4g fat (3.8g saturated), 23.5g carbs, 0.8g sugars, 43g protein, 6.2g fibre, 0.168g sodium
x Margaret Mekitarian “I cooked this dish for myself and the four kids for dinner. This was easy to cook and very affordable as I had most of the ingredients in the cupboards already. It was very quick to put together and great for a busy night when time is limited but you want to have a sit down meal. The drumsticks were a hit, with all the kids looking for more, and the leftovers will make a great lunch the next day. My family is looking forward to having it again.”
JUNE/JULY 2017
01/06/2017 12:22
what's for dinner? weeknight meals
Wednesday
Quick Margherita pizzas Makes 4 4 garlic and herb naan breads or similar flatbreads Olive oil, for brushing 3 garlic cloves, crushed 120ml tomato sauce, prepared or homemade 2 ripe tomatoes on the vine, sliced 2 x 200g balls of fresh Mozzarella, sliced 1 tsp dried oregano Black pepper
2 Brush the naan breads with olive oil and scatter with the crushed garlic. 3 Spoon the tomato sauce over the top of each naan bread, covering each one with an even layer. 4 Add a layer of sliced tomatoes and Mozzarella. Sprinkle over a little dried oregano and crack over some black pepper. 5 Bake for 10-12 minutes until the cheese is golden brown and bubbling. 6 Top with fresh basil leaves and cut into slices. Serve with a green salad. Per Serving 510kcals, 20.3g fat (3.6g saturated), 60.9g carbs, 3g sugars, 19.9g protein, 4.8g fibre, 0.337g sodium
To serve: Fresh basil Green salad 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6.
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Thursday Prawn and chorizo skewers Serves 4 1 x 225g tin of pineapple chunks in juice 16 mushrooms 16 large prawns, peeled and deveined, tails removed 150g chorizo, cut into 1cm pieces 1 large red onion, chopped into bite-sized chunks 1 large green pepper, deseeded and chopped into bite-sized chunks 120ml barbecue sauce
2 tbsp honey 4 tbsp ketchup 3 tbsp soy sauce Juice of ½ a lime ¼ tsp garlic powder ¼ tsp ground ginger ¼ tsp ground coriander To serve: Potato salad 1 Drain the tin of pineapple, reserving the juice in a bowl. 2 Alternate threading the pineapple chunks, mushrooms, prawns, chorizo, onion and pepper onto eight skewers. 3 To the bowl of pineapple juice, add the
barbecue sauce, honey, ketchup, soy sauce, lime juice, garlic powder, ground ginger and ground coriander. Whisk to combine. Set aside about 150ml of the sauce in a jug for serving. 4 Preheat a barbecue or griddle pan to a medium-high heat. 5 Baste the skewers with some of the remaining sauce, then cook for 8-10 minutes until the prawns are cooked and the chorizo is crispy, turning and basting occasionally. 6 Serve the skewers with the reserved sauce and some potato salad.
Per Serving 358kcals, 15.2g fat (5.5g saturated), 39.8g carbs, 29.2g sugars, 18.3g protein, 3g fibre, 1.722g sodium
x
op tip:
T wooden If using em s , oak th skewers r fo r te a in cold w re fo e b s te 30 minu . m e using th
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JUNE/JULY 2017
01/06/2017 12:22
what's for dinner? weeknight meals
Friday Pan-fried fish with summer succotash Serves 4 For the fish: 2 tbsp flour 1 tbsp dried coriander ¼ tsp smoked paprika Pinch of salt 2 tbsp olive oil 4 x 170g white fish fillets such as hake or haddock For the succotash: 2 tbsp olive oil 1 red onion, finely chopped 1 courgette, finely chopped
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1 green pepper, deseeded and finely chopped 3 garlic cloves, finely chopped 1 red chilli, deseeded and finely chopped 2 x 198g tins of sweetcorn, drained 1 tbsp cumin ½ tbsp dried coriander Pinch of cayenne pepper Salt and black pepper 120ml chicken stock Juice of 1 lime 3-4 tbsp fresh coriander, chopped 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Mix the first four ingredients for the fish together in a wide shallow bowl. Heat the oil in a large pan over a medium-high heat. Dredge the fish in the flour mixture, shaking off any excess. Sear the fillets in the hot pan for two minutes per side until golden brown. 3 Transfer to a baking dish and place in the
oven for 5-6 minutes or until the fish is opaque and flakes easily. 4 In a large pan, heat the oil for the succotash over a medium-high heat. Add the onion and cook for 2-3 minutes. Reduce the heat to medium, add the courgette and pepper and cook for 4-5 minutes, stirring occasionally. 5 Add the garlic, chilli, corn, cumin, coriander, cayenne and some salt and pepper and cook for 2-3 minutes. Add the chicken stock and simmer until reduced. 6 Squeeze the juice of a small lime and stir in the fresh coriander. Season to taste and divide between serving bowls. 7 Top the succotash with the pan-fried fish and serve with extra lime wedges and some fresh coriander.
Per Serving 417kcals, 17.7g fat (2.4g saturated), 43.7g carbs, 7.9g sugars, 29.5g protein, 6.7g fibre, 0.368g sodium
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01/06/2017 12:23
Saturday
Easy baby-back ribs Serves 4-6 2 tbsp brown sugar 2 tbsp garlic powder 2 tbsp onion powder 2 tbsp chilli powder 2 tbsp smoked paprika 2 tsp black pepper 2 tsp cayenne pepper 1 tbsp salt
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2 racks of baby back ribs To serve: Chips Corn on the cob 1 Preheat the oven to 140ËšC/120ËšC fan/gas mark 1 and line a rimmed baking tray with parchment paper. 2 In a small bowl, combine the brown sugar, garlic powder, onion powder, chilli powder, smoked paprika, black pepper, cayenne pepper and salt. Mix well. 3 Peel the membrane from the back side of
the ribs (ask your butcher to do this for you when you buy the ribs, if you prefer). Pat the ribs dry with kitchen paper, then rub the spice rub generously into all sides of the ribs. 4 Place the ribs on the prepared baking tray and cook for three hours, basting occasionally with the juices from the tray. 5 Serve with chips and corn on the cob.
Per Serving 576kcals, 29.6g fat (11.7g saturated), 11.1g carbs, 4.7g sugars, 63.1g protein, 3g fibre, 1.332g sodium
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JUNE/JULY 2017
01/06/2017 12:23
what's for dinner? weeknight meals
Dessert
Grilled pineapple Serves 4 1 small pineapple, cored and cut into 8 slices 4 tbsp brown sugar Âź tsp cinnamon
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To serve: 4 scoops of vanilla ice cream 1 Combine the pineapple slices, brown sugar and cinnamon in a sealable bag. Massage gently to combine. Set aside for five minutes. 2 Preheat a griddle pan or barbecue to a medium-high heat. Remove the pineapple from the bag, reserving the juices in the bag. 3 Cook the slices of pineapple on the griddle
pan or barbecue for 3-4 minutes per side. 4 Serve two slices per person, topped with a scoop of ice cream and drizzled with the reserved juices.
Per Serving 254kcals, 7.2g fat (4.5g saturated), 46.6g carbs, 39g sugars, 3.2g protein, 2.9g fibre, 0.058g sodium
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01/06/2017 12:23
Sunday Taco baked potatoes Serves 4 500g beef mince 1 tbsp tomato purée 30g taco seasoning 4 large hot baked potatoes 4 tbsp Cheddar, grated 2 spring onions, chopped
To serve: Sour cream Salsa 1 Heat the oil in a large pan over a mediumhigh heat. Add the beef mince, tomato purée and taco seasoning. Stir together and cook for 6-8 minutes until completely browned throughout, stirring regularly and breaking up lumps with a wooden spoon. Drain any fat from the pan. 2 With a sharp knife, cut a cross shape into
the top of each baked potato, squeezing them slightly to open the cross out further. 3 Top each potato with some taco beef, Cheddar and spring onions. 4 Serve with salsa and sour cream.
Per Serving 404kcals, 9.4g fat (3.8g saturated), 34g carbs, 3g sugars, 44.2g protein, 5.2g fibre, 0.178g sodium
MAKE IT YOURS: You can use leftover chilli con carne in place of the taco minced beef. For extra cripsy skins, flip to p.86 and follow the recipe to cook the potatoes on the barbecue.
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JUNE/JULY 2017
01/06/2017 12:24
what's for dinner? weeknight meals
Dessert Marinated strawberries with basil and lime Serves 4 2 tbsp lime juice 1 small handful of fresh basil 2 tbsp runny honey 400g strawberries, quartered 6 shortbread biscuits, crumbled
1 Place the lime juice, basil and honey in a bowl and whisk to combine well. Stir in the quartered strawberries. 2 Cover with cling film and set aside at room temperature for one hour. 3 Crumble the shortbread biscuits and layer into the bottom of four serving bowls. 4 Divide the strawberries between the bowls and top with a dollop of Greek yoghurt or crème fraîche to serve. Per Serving 192kcals, 6.4g fat (1.6g saturated), 32.7g carbs, 17.5g sugars, 2.4g protein, 2.5g fibre, 0.117g sodium
To serve: Greek yoghurt or crème fraîche
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Easy Food 65
01/06/2017 12:24
Loose ends
■ Start your morning with a Mexican scramble! Beat together 2 eggs and add 2 tsp sour cream, 1 tsp taco seasoning, 2 tbsp grated Cheddar and 1 chopped spring onion. Scramble gently in a small pan over a mediumlow heat. Serve on toast or in small soft tortilla wraps, topped with salsa or hot sauce. ■ If you have any leftover smoked paprika potatoes, they’ll make delicious, quick home fries. Heat a splash of olive oil in a pan over a medium-high heat and add the leftover potatoes and ½ a sliced onion. (If you have leftover chorizo, too, even better — or add bacon, mushrooms, cooked chicken or ham.) Cook for 4-5 minutes until the potatoes are crisped and heated through and the onions have just browned. Serve with a fried egg for a great breakfast, lunch or supper. ■ If you make the spare ribs, double or triple your batch of the spice rub. Store in an airtight
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jar in a cool place out of direct sunlight and use for your next barbecue; it’s great with steaks, lamb or chicken as well as pork. ■ If you have Mozzarella, tomatoes and fresh basil left over, combine them with extra-virgin olive oil and some salt and black pepper to make a seasonal Caprese salad for lunch the next day. Just add some good-quality bread. ■ If you have some red onions, courgettes, peppers, mushrooms, cherry tomatoes and/or chillies left over, chop everything into roughly the same size as a cherry tomato and toss in a baking dish with a little olive oil and seasoning. Roast at 200˚C/180˚C fan/gas mark 6 for 20 minutes and serve as a simple summery side dish.
JUNE/JULY 2017
01/06/2017 12:24
design icons are forever fabulous
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31/05/2017 11:09
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JUNE/JULY 2017
01/06/2017 12:26
what’s for dinner? butcher advice
From the
BUTCHER'S BLOCK
Local butcher Michael Fleming shares his barbecue know-how
the barbecue for 10-15 minutes. This cooking method actually steams the fish inside the parcels, and the end result is flavoursome and moist. Is it worth buying a meat thermometer? Yes, definitely. A thermometer is a handy utensil to have in the kitchen at all times of the year, but is particularly invaluable when it comes to barbecuing, as meat can look charred and ready to eat when it’s actually still undercooked in the centre. While this doesn’t matter so much with beef or lamb, it’s possible to get very ill from undercooked poultry or pork, so it’s always better to play it safe.
What’s the best type of burger to cook on the barbecue? The main thing to look for is the fat content; if your mince is too lean, it’s impossible to produce flavoursome, juicy burgers. Look for meat with a fat
unless they’ve been specially prepared, as they need to be much flatter than their natural shape. A whole chicken, for example, will need to be spatchcocked for even cooking, while — as I mentioned — a leg of lamb should be butterflied. What meats would your dream barbecue include? It’s a tough choice, but I would go for some rib eye steaks on the bone
Barbecued lamb chops with courgettes and Feta
content of about 15%. Rib eye steaks, for example, make fantastic burgers; just ask your butcher to grind some for you. In terms of the actual burger mix, I find it’s best to keep things simple and add just some softened onions and a good pinch of black pepper.
(sometimes known as “cowboy steaks”), a beautiful butterflied leg of Irish lamb and some nice prawn skewers, with a few different salads on the side.
Olive oil Zest and juice of 1 lemon 2 garlic cloves, crushed 8 lamb cutlets, French trimmed Salt and black pepper 3 courgettes, chopped into finger-sized pieces Handful of fresh mint leaves 1 red chilli, deseeded and finely chopped 4 spring onions, finely chopped 150g Feta, crumbled
Is there any type of meat that you would recommend pre-cooking before you put it on the barbecue? This can be a very good idea when barbecuing chicken legs, thighs or drumsticks. If you par-boil or steam them, then finish cooking them on the barbecue, you’ll still get that great justoff-the-grill flavour without running the risk of food poisoning. What cuts of meat are under-used by Irish barbecue lovers, in your opinion? In Ireland, we tend to focus on quickcooking barbecue options, forgetting about the slow-cooking methods favoured by barbecue experts in the American Deep South. Brisket, pork shoulder and a butterflied leg of lamb can all be made truly special by cooking them "slow and low" on the barbecue, and I’m beginning to notice some of our customers becoming more interested in this approach. Are there any cuts of meat that you would not recommend for barbecuing? Whole roasts, in general, are not ideal
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What selection would you recommend when barbecuing for a crowd? Keep it simple. Choose just a few items, but focus on buying good-quality meat. Burgers are easy to cook and almost everyone enjoys them; marinated chicken fillets are another great crowd pleaser. You can get plenty of different types of sausages these days, so an easy way to add variety is to pick up a few different flavours, such as apple and leek or honey and mustard. Is marinating essential for tender meat? It’s definitely not essential, as it doesn’t really make much difference in terms of tenderness. However, it can be helpful in adding flavour to things like skewered prawns, or leaner cuts of meat such as chicken fillets. Is it tricky to cook fish on the barbecue? This is something that I think many Irish people find daunting. It certainly can be tricky, but there’s a foolproof solution: wrap the fish fillets individually in double-layered tin foil parcels along with some slices of lemon or lime, some fresh herbs, a knob of butter, some salt and black pepper and a splash of white wine. Seal the parcels and place on
Serves 4
1 In a sealable bag, combine four tablespoons of olive oil with the lemon juice and garlic. Add the lamb cutlets and some salt and black pepper. Seal the bag and squash with your hands so that the marinade coats the lamb chops on all sides. Marinate for about 20 minutes. 2 Preheat the barbecue to a mediumhigh heat. 3 Brush the courgettes with olive oil and season with salt and pepper. 4 Remove the lamb chops from the marinade, shaking off any excess. Cook the chops and courgettes on the barbecue for 2-3 minutes per side until tender and charred. 5 Transfer the courgettes to a platter. Scatter over the lemon zest, mint, chilli, spring onions and Feta. Drizzle with a little extra olive oil and add some more salt or black pepper if needed. Toss gently to combine, then top with the lamb chops and serve. Per Serving 469kcals, 21.8g fat (10.5g saturated), 7.5g carbs, 3.3g sugars, 58.9g protein, 1.8g fibre, 0.608g sodium
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Easy, elegant summer dining
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JUNE/JULY 2017
02/06/2017 15:43
what’s for dinner? summer cooking
New potato, Philly and smoked salmon frittata
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Serves 4-6
PREP TIME: 1 hour 750g new potatoes Salt and black pepper 200g smoked salmon, cut into strips 4-6 spring onions, sliced 3 tbsp fresh dill, chopped 4 medium eggs 200g Philadelphia Cream Cheese with Chives To serve: Mixed leaves 1 Bring a pan of salted water to the boil and cook the new potatoes for five minutes until just barely tender. 2 Drain and slice the potatoes. Preheat the oven to 180°C/160°C fan/gas mark 4 and grease a large ovenproof dish with oil or butter. 3 Spread half of the potatoes over the base of the dish and season. 4 Arrange half of the salmon on top and sprinkle over half of the onions and half of the dill. 5 Add the remaining potatoes, season and scatter over the rest of the salmon, onions and dill. 6 In a bowl, beat together the eggs and Philadelphia Cream Cheese with Chives. 7 Pour the cream cheese mixture over the layered potatoes and salmon. 8 Bake for 45-50 minutes, or until the centre is just set, covering with parchment if the top becomes too brown. Remove from the oven and leave to cool for a few minutes before serving warm or transferring to a wire rack to cool to room temperature. Per Serving 247kcals, 9.8g fat (4.9g saturated), 23.5g carbs, 4g sugars, 14.4g protein, 3.5g fibre, 0.923g sodium
For more delicious recipes, visit www.philadelphia.ie
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08/06/2017 13:14
15 WAYS WITH SUMMER MEALS
Flip to p.80 for more delicio us barbecue ideas!
5 ways with
BARBECUE FOOD LEMON GARLIC BUTTER SALMON KEBABS
BARBECUED STEAK AND PINEAPPLE TACOS
Serves 4 Preheat the barbecue to a medium heat. Remove the skin from 4 salmon fillets with a sharp knife. Cut the salmon into 2-3cm pieces. In a bowl, melt 60g butter in the microwave. Stir in 60g honey, 4 large crushed garlic cloves, 1 tbsp chopped fresh parsley and the juice of ½ a lemon. Whisk until the honey has melted and everything is well combined. Marinate the salmon in the sauce for 20 minutes. Drain, reserving the sauce. Thread the salmon cubes onto skewers (soaked if wooden), leaving a little space in between. Cook on the barbecue for 8-10 minutes, turning regularly. Place the reserved sauce in the microwave and cook in 30-second bursts, stirring in between, until bubbling and very hot. Brush the salmon with the remaining marinade 2-3 times during cooking. To serve, drizzle the sauce over the skewers. Season with salt and pepper, sprinkle with a little extra chopped parsley and serve immediately.
Serves 4 In a sealable bag, combine the juice of 1 lime, 4 tbsp oil, 2 tbsp chilli powder, 4 crushed garlic cloves, 4 tbsp chopped fresh coriander and some seasoning. Add 500g cubed flank steak, seal the bag and squash to coat the steak. Place in the fridge for at least two hours or overnight, allowing it to come up to room temperature before cooking. Preheat the barbecue to a high heat and cook the steaks for 5-6 minutes per side or until cooked to your liking. Add 4 slices of fresh pineapple and cook for 2-3 minutes per side until slightly charred. Remove and allow to rest for five minutes, then slice. Serve the steak and pineapple in soft tortillas with chopped avocado, hot sauce, red onion and pickled jalepeños.
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GREEK CHICKEN SKEWERS Makes 8 In a large bowl, combine 3 tbsp olive oil, 2 tbsp plain yoghurt, 2 tbsp red wine vinegar,
4 crushed garlic cloves, 2 tsp dried oregano and some salt and pepper. Mix to combine well. Cut 6 chicken fillets into 2-3cm chunks and toss to coat in the marinade. Cover and refrigerate for at least two hours or overnight. Peel 1 cucumber and use a spoon to scoop out the seeds. Chop the cucumber and place in a bowl with 120g plain yoghurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp dill and some salt and pepper. Stir to combine. Cover and refrigerate until needed. Preheat the barbecue to a medium heat. Slide the chicken onto eight skewers (soaked if wooden) leaving a little space in between. Cook on the barbecue for 16-18 minutes until completely cooked through. Serve with the tzatziki and some pitta breads, lettuce, tomatoes, red onion and kalamata olives.
SWEET AND SAVOURY CHICKEN PIZZAS Serves 2 Preheat the barbecue to medium. Brush both sides of 2 naan breads with olive oil and place on the barbecue. Close the lid and cook for 2-3 minutes until the bottom has light grill marks. Flip the naans over and cook for 30 seconds longer, then remove from the barbecue. On the charred side of the naans, arrange 200g chopped strawberries, 200g cooked shredded chicken, 80g crumbled goats’ cheese and 1 sliced avocado. Carefully place them back on the barbecue. Cover and cook for two minutes until the cheese melts and the bottoms of the naans finish browning. Remove from the heat. Drizzle with balsamic syrup, scatter with fresh basil and serve immediately.
CHEESY GARLIC MUSHROOM SANDWICHES Serves 4 Preheat the barbecue to a medium-high heat. Brush both sides of 4 portobello mushrooms with olive oil and season with salt and pepper. Cook for two minutes per side, then turn them gill side-up and fill with slices of cheese: Mozzarella, Gruyère or blue cheese work well. Generously brush 8 slices of sourdough bread with garlic butter and place on the barbecue for 1-2 minutes per side until golden and toasted. Top 4 slices of the garlic bread with mixed leaves, sliced tomato and the cheesy mushrooms. Sandwich together with the remaining garlic bread and serve.
JUNE/JULY 2017
01/06/2017 12:29
15 ways with summer meals
QUICK GAZPACHO WITH ITALIAN CIABATTAS Serves 2 Remove the cores from 400g ripe tomatoes and roughly chop. Place in a food processor with 150ml tomato juice, ½ tbsp red wine vinegar and 1 tbsp olive oil. Whizz until very smooth, then transfer into a jug and refrigerate until ready to serve. Split open 2 ciabattas and drizzle the cut sides with olive oil. Roughly tear 4 slices of prosciutto and layer onto the ciabatta bottoms. Slice 1 x 200g ball of fresh Mozzarella and add to the ciabattas. Season generously with salt and black pepper and add a small handful of fresh basil to each. Close the ciabattas and cut in half to serve. To serve, divide the gazpacho into two bowls, cups or glasses, drizzle with a little olive oil and scatter over some chopped fresh basil.
PRESSED CHICKEN, BACON AND BRIE PICNIC SANDWICHES
Serves 4 Bring 350ml chicken or vegetable stock to a boil in a medium saucepan over a high heat. Add 225g dry bulgur, stir to coat and then turn the heat off, leaving the pan in place. Cover and allow to stand over the
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SMOKED SALMON AND PESTO CREAM CHEESE PALMIERS Makes about 10 Preheat the oven to 200°C/180°C fan/ gas mark 6. Line a large baking tray with parchment paper. Unroll 1 x 320g sheet of puff pastry. Spread 5 tbsp cream cheese over the pastry and spread 5 tbsp pesto over that. Top with 120g smoked salmon. Squeeze over a little lemon juice and season well with black pepper. With one
5
Makes 8 Using a bread knife, cut off the very top of 1 large crusty bread loaf and set aside. Cut a 2cm border around the inside of the loaf, making sure not to cut all the way through. Scoop out most of the bread from the centre. Stir together 5 tbsp mayonnaise with 2 tbsp wholegrain mustard. Spread a generous around the inside of the bread. Push 400g shredded cooked chicken down to the bottom of the hollow in the bread. Follow with layers of 200g cooked bacon, 200g Brie, 1 sliced red onion and 2-3 handfuls of baby spinach leaves, pressing everything down tightly so that you can fit as much filling as possible. Cover with the top bread piece and wrap the loaf very, very tightly in cling film plastic. Place in the fridge and top with something heavy to press it down (such as a cast iron pan or a heavy book). Chill for at least four hours or overnight if possible. Remove from the fridge, unwrap and slice into eight servings. Wrap up individually for easy transport and allow to come to room temperature before serving.
BULGUR TABBOULEH SALAD
warm hob for 20 minutes. Fluff the cooked bulgur with a fork, then set aside cool to room temperature. Once cooled, add the juice of 1 lemon and 2 crushed garlic cloves. Stir to combine, then cover tightly and refrigerate for at least 30 minutes or overnight. About 45 minutes before serving, remove from the fridge and toss with a fork. Add 3 chopped spring onions, a handful of chopped fresh parsley, 2 tbsp chopped fresh mint, 2 chopped ripe tomatoes, 1 chopped cucumber, 100g crumbled Feta and 12 pitted and halved Kalamata olives. Drizzle with extra-virgin olive oil, season with salt and black pepper to taste and stir to combine.
of the longer sides facing you, mark a line roughly down the centre, but don’t cut all the way through. Tightly roll each end in towards the middle until they meet. Use a sharp knife to slice the roll into 1cm-thick pieces. Place, cut-side up, on the prepared baking tray. Bake for 20-25 minutes until puffed and golden brown. Allow to cool on a wire rack, then pack into a plastic tub for your picnic.
HAM, CHEESE AND TOMATO MUFFINS Makes 12 Preheat the oven to 180°C/160°C fan/ gas mark 4. Lightly grease a 12-cup mini muffin tin with butter or olive oil. In a large bowl, combine 375g self-raising flour, 120g tomato relish, 250g cooked, cubed ham, a large handful of chopped baby spinach, 2 chopped spring onions, 180g grated Cheddar, 120ml olive oil, 250ml milk, 2 beaten eggs and some salt and black pepper. Stir until just combined. Divide the mixture between the 12 cups in the muffin tin and cook for 25 minutes or until a skewer inserted into the centre comes out clean. Cool on a wire rack, then pack with extra tomato relish for your picnic.
ways with
PICNIC FOOD
Easy Food 73
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15 WAYS WITH SUMMER MEALS
5 ways with
NO-COOK DINNERS QUICK CHICKEN SALAD WITH CORIANDER DRESSING Serves 4 In a food processor or blender, combine 2 large handfuls of fresh coriander, the juice of 2 limes, 1 deseeded and chopped red chilli and 4 tbsp rapeseed oil. Season with salt and black pepper and whizz until smooth. In a large bowl, combine 500g shredded rotisserie chicken, 1 chopped head of Romaine lettuce, ¼ head of shredded cabbage (red or white), 1 deseeded and chopped pepper, 1 grated carrot and 2 finely chopped spring onions. Season with salt and pepper, drizzle over the dressing and toss to coat. Scatter with 50g crushed cashew nuts and serve.
FIVE-MINUTE PRAWN COCKTAIL ROLLS Serves 2 In a bowl, combine 2 tbsp mayonnaise, 2 tbsp Greek yoghurt, the juice of ½ a lemon,
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1 tsp sriracha hot sauce, ½ tsp paprika and 250g cooked, peeled prawns. Stir together and add salt and black pepper to taste. Split 2 hot dog rolls and fill each with a handful of mixed leaves and half of the prawn mixture. Serve with chips or salad.
ROAST BEEF ROLL-UPS Serves 4 In a small bowl, combine 120g cream cheese and 2 tbsp horseradish sauce. Spread evenly over 4 tortilla wraps. Layer the tortillas with chopped Romaine lettuce, sliced roast beef and grated Cheddar. Season with salt and black pepper, then roll up tightly. Cut in half on the diagonal and serve with a tomato and onion salad.
QUICK-FIX BBQ CHICKEN BAPS Serves 4 In a bowl, combine 500g shredded cooked chicken, 250ml barbecue sauce and 3 tbsp pickled jalapeños. Stir to combine
and then divide evenly between 4 split brioche buns. Top with good-quality coleslaw and sandwich together. Serve with salad, crudités or crisps.
TAPAS PLATE
Serves 4 In a medium bowl, combine 1 x 400g drained tin of chickpeas with 4 sliced roasted red peppers (from a jar), 4 tbsp chopped fresh parsley, 3 tbsp olive oil and some salt and black pepper. On a wooden platter or large plate, pile up 240g sliced Manchego, 8 slices of Serrano or Parma ham, 1 small bowl or tub of mixed marinated olives, some marinated artichoke hearts, a small tub of sun-dried tomatoes and 8-12 slices of good-quality rustic bread. Serve the tapas plate and the marinated chickpeas at room temperature with individual side plates.
JUNE/JULY 2017
01/06/2017 12:29
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
76-100 IN THIS SECTION
TOP IT OFF P76
Easy to prepare ahead, these crowd-pleasing bruschetta recipes are perfect for laid-back summer entertaining
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BUILD YOUR BEST BARBECUE P80
Have it your way with our inspired, customised barbecue menus — there's something for every taste
Easy Food 75
01/06/2017 14:41
TOP IT OFF Easy to prepare ahead, these crowd-pleasing bruschetta recipes are perfect for laid-back summer entertaining Tomato and basil Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. Halve 10 ripe tomatoes and use a teaspoon to scoop out the seeds. Chop the flesh of the tomatoes and place in a large bowl. Add a handful of chopped fresh basil, 1 tbsp balsamic vinegar, 2 tsp extra virgin olive oil and some salt and black pepper. Cut 1 large garlic clove in half and rub the toasted bread slices with the cut sides of the garlic. Top the toasts with the tomato mixture and serve.
Caesar salad Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. Top each toast with an oilpacked white anchovy fillet. In a small bowl, combine 1 crushed garlic clove, 1 large egg yolk, 4 tbsp grated Parmesan, 1 tbsp lemon juice, 1 tsp Dijon mustard, ½ tsp Worcestershire sauce and a pinch of salt and black pepper. Add 4 tbsp extravirgin olive oil in a slow, steady stream, whisking constantly until blended. Chop 1 small head of cos lettuce and toss with the dressing just before serving. Spoon the lettuce over the toasts, top with some Parmesan shavings and serve.
Blue cheese and fig Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow the toasts to cool on a wire rack. Top each toast with a slice of creamy blue cheese (such as Cambozola) and a slice of fresh fig. Drizzle over a little honey, season with some sea salt and black pepper and serve.
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Smoked salmon, cream cheese and cucumber Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. In a bowl, combine 8 tbsp soft cream cheese, 1 tbsp horseradish sauce and the zest and juice of ½ a lemon. Peel, halve and deseed 1 small cucumber, then finely chop the flesh and add to the cream cheese mixture. Season with salt and black pepper and place in the fridge for 30 minutes. To serve, spread the cream cheese mixture over the toasts and top with smoked salmon.
Mushroom and pancetta Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. Place 1 tsp olive oil and 100g diced pancetta (or bacon lardons) in a large pan over a medium-high heat and cook for 6-8 minutes, stirring occasionally, until crisp. Using a slotted spoon, transfer the pancetta to a plate lined with kitchen paper. Turn the heat under the pan to high. Add 400g chopped chestnut mushrooms and 1 tsp fresh thyme leaves. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are golden brown. Add 50ml red wine and 1 tbsp red wine vinegar and allow to bubble for 1-2 minutes. Rdeuce the heat to low and stir in 80ml cream. Cook for 2-3 minutes until the sauce thickens slightly. Stir in the pancetta and season to taste with salt and pepper. To serve, divide the mushroom mixture evenly over the toasts.
Plum, prosciutto and Ricotta Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. Spread each toast generously with fresh Ricotta and season with salt and black pepper. Tear 10 slices of prosciutto in half and add one to each toast. Remove the pits from 4 plums and slice thinly. Add 1-2 slices of plum to each toast and scatter with rocket. Drizzle with extra-virgin olive oil to serve.
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Tips
FROM THE
EASY F
TEST K TCHEN
D
MAKING BRUSCHETTA
Bruschetta is that brilliantly simple Italian creation, perfectly suited for easy entertaining or a simple summer meal. Toasted slices of oiled bread, finished with fresh toppings. Bellissimo! It really is as simple
1. The bread
as 1 – 2 – 3, so we’ll run down the steps to make sure
START WITH DAY-OLD BREAD.
you’ve got perfectly flavoursome, crunchy bruschetta
This will toast better and absorb flavours more easily.
every time.
Sourdough or rustic baguette is perfect. Slice it about 1½cm thick; if you cut it too thinly, you’ll get crostini, which are more suitable as a receptacle for toppings than a vital part of the dish.
Say it with me… BRUSCHETTA = BROO-SKET-TAH
eat 2.The hpa r n is ideal fo
or griddle into A barbecue d fits nicely e bread, an th g sh tin as B to u plans! ru rt aining men te en e er iv ol m sum -qualit y a bit of good ith w d . ea at br the ium-high he over a med ol oil and cook burn; too co e bread will th d an ill t gr ho Too gets nice t before it ou y dr ill w ks and it never mar second side marks. The rst, ell as the fi quite as w th nt with e so be patie first side.
3. The toppings
The topping possibilites for bruschetta are endless, but two key rules apply: keep it simple, and keep it top-quality. Once the bread is lightly toasted, preferably with some nice black lines across it, rub a clove of garlic over the rough surface. This is a dish where the ingredients and flavours can’t hide, so choose well! Seasonal tomatoes tossed with garlic, basil and balsamic vinegar is a classic; try the Tuscan favourite of just garlic, salt and the finest olive oil, or the Roman classic of anchovies and Mozzarella. Of course, any of our toppings on p.76-77 won’t lead you astray!
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Build your best
Have it your way with our inspired barbecue menus
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BUILDING BLOCKS BUILDING BLOCKS: BURGERS
TIPS
Using meat with at least 15-20 percent fat will make for a juicier patty; we love using rib-eye mince. We also recommend buying fresh mince rather than pre-made burgers, as this gives you complete control over the flavour and seasoning. Be careful not to overmix the burger ingredients and be gentle when forming your patties. Squeezing them together too tightly will make your burgers unappealingly dense and heavy. Chicken and turkey burgers are lean, but rarely visually appealing. Add colour by including herbs like coriander or parsley in the burger mix. Your burgers will expand as you cook them, so always make a dimple in the
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Serves 4 Melt a knob of butter in a pan over a medium-high heat and cook ½ a chopped onion for 3-4 minutes until just softened. Allow to cool to room temperature. In a large bowl, combine the cooled onion with 450g beef mince, 1 large egg, 4 tbsp breadcrumbs, 1 tbsp Worcestershire sauce, ½ tsp dried thyme and some salt and black pepper. Mix until just combined. Divide the mixture into four equal portions and gently shape each into a patty 8-10cm wide. Use your thumb to make a dimple in the centre of each burger. Cover and refrigerate for one hour. Cook the burgers on a medium-hot barbecue. Leave them undisturbed for the first 4-5 minutes so they build up a good seal, then carefully turn them over. Cook for a further 4-5 minutes or until no longer pink inside.
centre of each; this helps to keeps them flat as they cook. Once the burger is cooking, try to move it as little as possible to allow for a proper crust to form. Don’t use forks to manoeuvre burgers on the pan or barbecue, as this may let precious, flavoursome juices run out. If you’re adding cheese, make sure it’s gorgeously gooey before serving. Don’t overdo the toppings. The burger patty itself should still be the star of the show, and it shouldn’t be impossible to eat. If the unpredictable Irish weather lets you down, cook any of these burger recipes on a griddle pan over a high heat instead of on the barbecue.
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MIX UP YOUR MEAT: Use chicken, pork, lamb or turkey mince instead of beef. For a vegetarian option, cook sliced Halloumi or Portobello mushrooms on the barbecue and use in place of the meat patty. FOR A FLAVOUR BOOST, ADD ONE OF THE FOLLOWING COMBINATIONS TO YOUR BASIC BURGER MIX: • 2 chopped uncooked bacon rashers + 3 tbsp grated Cheddar • 1 tbsp barbecue sauce • 1 tbsp hot sauce • 2 crushed garlic cloves + 1 chopped green chilli pepper • 1 tbsp soy sauce + 1 tbsp peanut butter • 3 finely chopped mushrooms + 2 tbsp
2 tbsp Greek yoghurt, 2 tsp wholegrain mustard, 3 chopped gherkins and 3 chopped spring onions. Add the potatoes while still slightly warm, season generously and toss to coat in the dressing.
BUILDING BLOCKS: DRINKS
Simple syrup
Makes enough for 8 cocktails Combine 200g sugar and 240ml water in a small saucepan. Cook over a low heat, stirring, until the sugar has completely dissolved.
grated Gruyére • 3 chopped sun-dried tomatoes + 3 chopped olives • 1 tbsp tomato sauce + 2 tbsp grated Mozzarella + 3-4 chopped basil leaves • 1 tbsp harissa + 1 tbsp chopped fresh mint leaves
BUILDING BLOCKS: SIDES
Back - to - basics coleslaw
Serves 4 Peel 3 carrots. Remove the core and outer leaves from 1 head of white cabbage. Use the grater attachment on your food processor to shred the carrots and cabbage. Place the shredded vegetables in a bowl with 1 finely sliced onion, 3 tbsp natural yoghurt, 2 tbsp mayonnaise and 1 tbsp wholegrain mustard. Mix well and season with salt and lots of black pepper.
Back - to - basics potato salad
ple The sim e stored b n a c e syrup iner in th led conta nth, o m in a sea e n r up to o ns fridge fo have pla if so you r e m m su for more u may o y s cocktail rge ake a la like to m e. c n o t a batch
BUILDING BLOCKS: SAUSAGE DOGS Serves 4 Preheat the barbecue to a mediumhigh heat. Place 4 good-quality pork sausages on the barbecue until completely cooked throughout. Place the sausages in 4 split hot dog buns and top with fried onions and peppers. Drizzle over some American-style mustard and serve.
MIX UP YOUR MEAT: Instead of good old Irish sausages, try German bratwurst, Italian sausage (either sweet or hot), Polish kielbasa, Spanish chorizo, American hot dogs, French Morteau, Cajun andouille or our own black pudding. Don’t eat meat? Cook prawns on skewers and then slide them off into your bun. For a vegetarian version, try veggie sausages or strips of Halloumi. OTHER SAUSAGE TOPPINGS • Coleslaw + spicy mustard • Sauerkraut • Apple sauce + crumbled blue cheese • Chopped tomato + crumbled Feta + fresh basil + balsamic syrup • Onion rings + barbecue sauce • Caramelised onions + melted Gruyère • Melted red Cheddar + sliced pickled jalapeños • Avocado + hot sauce + taco sauce • Tomato passata + grated Mozzarella + grated Parmesan • Pineapple + red onion + red chillies + teriyaki sauce
Alternative sausage buns: Replace the traditional soft bun with crusty rolls, croissants (yes, really!), crunchy lettuce leaves, small soft tortilla wraps or stand-and-stuff taco shells.
Serves 4 Cook 500g baby new potatoes in salted boiling water for 15-20 minutes until just tender. Drain and leave to cool slightly. In a large bowl, mix 3 tbsp mayonnaise,
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The classic
BARBECUE THE CLASSIC SIDE: BARBECUE-BAKED POTATOES
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THE CLASSIC BURGER
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THE CLASSIC DRINK: ICE CREAM FLOATS
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THE CLASSIC SAUSAGE DOG
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THE CLASSIC SIDE: BARBECUE-BAKED POTATOES Serves 4 Scrub 4 large potatoes clean and rub all over with olive oil and salt. Use a knife to cut a cross shape into the top of the potatoes. Wrap the potatoes tightly in two layers of foil. Place on the barbecue and cook for one hour, turning over halfway through. Remove from the barbecue, carefully unwrap and squeeze the sides to open out the cross shape. Add your preferred toppings.
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THE CLASSIC BURGER Serves 4 Follow the basic beef burger recipe on p.82, then place 2 slices of Cheddar on top of each burger and allow to melt. Remove the burgers from the barbecue and allow to rest for five minutes before serving. Use this time to toast 4 burger buns. Spread mayonnaise on the bun tops and ketchup on the bottoms. Layer up to your liking with chopped lettuce, sliced tomato and red onion.
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THE CLASSIC DRINK: ICE CREAM FLOATS Serves 4 Slowly fill four glasses three-quarters of the way with chilled cola. Carefully add 4 scoops of vanilla ice cream, one in each glass, and allow to sit for 10-20 seconds. Slowly top up with extra cola, tilting the glasses to reduce the foam.
THE CLASSIC SAUSAGE DOG Serves 4 Follow the basic sausage dog recipe on p.83 but omit the peppers and caramelise the onions as follows: Cook 2 sliced onions in oil over a mediumlow heat for 20-25 minutes, stirring occasionally, until softened but not browned. Add 20g brown sugar, 1 tbsp balsamic vinegar and 1 tbsp lemon juice and continue to cook gently for another half an hour, stirring occasionally. Towards the end of the cooking time, increase the heat to medium-high and cook off any excess liquid, stirring continuously, until the onions are soft and sticky. Leave to cool a little. To serve, use 4 crusty rolls in place of the hot dog buns and fill with rocket or lamb’s lettuce. Place a sausage in each roll and top with a generous spoonful of caramelised onions. Finish with mustard.
dultsFor an a ion, try only vers colate o h c using orter p stout or f the o e c la in p ! la co
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The Asian
BARBECUE THE ASIAN DRINK: SODA CHANH (VIETNAMESE LIME SODA)
THE ASIAN SAUSAGE DOG: BÁNH-MÌ DOGS 88 Easy Food
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THE ASIAN SIDE: CRUNCHY ASIAN SLAW
THE ASIAN BURGER
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THE ASIAN DRINK: SODA CHANH (Vietnamese lime soda) Serves 4 In each of four large glasses, place 4-5 ice cubes, 1 slice of lime and 2 sprigs of mint. To each glass, add 40ml simple syrup and 20ml freshly squeezed lime juice, then top up with sparkling water. Decorate each glass with an extra sprig of mint, then serve.
THE ASIAN SAUSAGE DOG: BĂ NH-MĂŒ DOGS Serves 4 Follow the basic sausage dog recipe on p.83 but omit the onions and peppers, and use a baguette instead of a hot dog bun. Top the sausages with grated carrots, fresh coriander, sliced shallots and chopped spring onions. Combine 2 tbsp natural yoghurt with 1 tbsp sriracha hot sauce and drizzle over the sausage dogs to serve.
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THE ASIAN SIDE: CRUNCHY ASIAN SLAW Make the basic coleslaw recipe but replace the mayonnaise-based dressing by whisking together the following: 1 tbsp smooth peanut butter, 6 tbsp vegetable oil, 1 tsp toasted sesame oil, 4 tbsp rice vinegar and a pinch each of sugar and salt. Stir in 4 tbsp chopped fresh coriander, 3 chopped spring onions and 2 tbsp toasted sesame seeds.
THE ASIAN BURGER Serves 4 Follow the basic beef burger recipe on p.82, swapping the softened onion for 2 finely chopped raw spring onions, replacing the beef with goodquality pork mince and adding 2 tbsp hoisin sauce, 1 tbsp sriracha hot sauce, 1 tsp toasted sesame oil, 2 crushed garlic cloves and a grated 2cm piece of fresh ginger. Remove the burgers from the barbecue and allow to rest for five minutes before serving. Use this time to toast 4 burger buns. In a small bowl, combine 4 tbsp mayonnaise with 4 tbsp natural yoghurt and 2 tbsp sriracha. Spread the sauce on the toasted buns. Add some fresh coriander to the bottom buns, then place the Asian burgers on top.
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The all-American
BARBECUE THE ALL-AMERICAN SIDE: BAKED BEANS
THE ALL-AMERICAN BURGER: BBQ CHEESE AND ONION
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THE ALL-AMERICAN DESSERT: BARBECUED DOUGHNUTS
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THE ALL-AMERICAN SAUSAGE DOG: CHILLI CHEESE DOGS
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THE ALL-AMERICAN SIDE: BAKED BEANS THE ALL-AMERICAN BURGER: BBQ CHEESE AND ONION Serves 4 Follow the basic beef burger recipe on p.82, then place 1 slice of American-style cheese on top of each burger and allow to melt. Remove the burgers from the barbecue and allow to rest for five minutes before serving. Use this time to toast 4 sesame seed burger buns. Layer up the burgers to your liking with lettuce, sliced tomato, crispy bacon, barbecue sauce and 1-2 thick fried onion rings.
Serves 4 Preheat the oven to 110˚C/90˚C fan/gas mark ¼. In a large casserole pot, cook 6 streaky bacon rashers over a medium heat until just lightly browned but not crispy. Remove to a plate lined with kitchen paper. Pour off most of the bacon fat, reserving about two tablespoons and any brown sticky bits in the pot. Add 2 chopped onions, 1 deseeded and chopped red pepper and 1 chopped jalapeño and cook for 5-6 minutes until softened. Add a splash of bourbon and bubble for 30 seconds, scraping the sticky bits from the bottom with a wooden spoon. Add 700ml chicken stock, 3 x 400g tins of cannellini beans, 180ml barbecue sauce, 3 tbsp black treacle, 60ml bourbon, 1 tbsp Dijon mustard, 1 bay leaf and ½ tsp each salt and black pepper. Transfer to the oven and cook, uncovered, for two hours or until thickened to your liking, stirring every 30 minutes. Remove the bay leaf and adjust the seasoning with more treacle, salt or black pepper to taste.
op Tip:
T d e unuse Keep th tub in a in t bacon fa d use it for e an the fridg add an extra to g in k o co n to dimensio flavour ! h is d y an
Martina Harris “I found this recipe very easy to make, and we had most of the ingredients in the cupboard already. We had it as a side dish with spicy marinated chicken and grilled corn on the cob, but it would be lovely as a main dish served with crusty bread. It tasted even better reheated the next day. It was slightly too sweet for me, as personally I prefer more savoury flavours, but the lads loved it as it was. A big hit!”
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THE ALL-AMERICAN SAUSAGE DOG:
CHILLI CHEESE DOGS
Serves 4 Follow the basic sausage dog recipe on p.83 but use hot dogs in place of sausages and omit the onions and peppers, topping instead with warm chilli con carne, plenty of grated Cheddar and some chopped onions.
THE ALL-AMERICAN DESSERT: BARBECUED DOUGHNUTS Serves 4 Coat 4 jam doughnuts with cooking spray and place on a barbecue at a medium heat for 1-2 minutes per side until lightly browned on both sides. Transfer to plates and top each doughnut with a scoop of vanilla ice cream.
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The Mexican
BARBECUE THE MEXICAN DRINK: MARGARITAS
THE MEXICAN BURGER
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THE MEXICAN SIDE: LIME AND CORIANDER CORN
THE MEXICAN SAUSAGE DOG: CHORIZO TACO DOGS www.easyfood.ie
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THE MEXICAN DRINK: MARGARITAS Adults
only!
Makes 1 Make the simple syrup from p.83. On a small plate, combine the zest of 1 lime with 2 tbsp salt and 1 tbsp sugar. For each margarita, fill a cocktail shaker with ice. Add 80ml tequila, 60ml freshly squeezed lime juice, 10ml orange liqueur (such as Cointreau, Triple Sec or Grand Marnier) and 30ml simple syrup. Cover and shake for 30 seconds until mixed and chilled. Wet the rim of a chilled glass and press it into the lime, salt and sugar mixture to coat. Strain the margarita into the glass and serve.
THE MEXICAN BURGER Serves 4 Follow the basic burger recipe on p.82, adding 100g finely chopped chorizo in the pan with the onions, then cool and add to the burger mix along with ½ tsp cayenne pepper. In a bowl, combine 1 chopped avocado with 2 deseeded, chopped red chillies, 2 tbsp chopped fresh coriander, the juice of ½ a lime, 2 chopped spring onions and some salt and black pepper. Spread sour cream on the bun tops and salsa on the bottoms. Layer up the guacamole and some chopped lettuce to your liking.
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The Mexican side: LIME AND CORIANDER CORN Serves 4 Preheat the barbecue to a medium heat. Remove the husks from 2 ears of fresh corn and cut each into six pieces. In a bowl, toss the corn with 1 tbsp olive oil and ¼ tsp each salt and black pepper. Setting the bowl to one side, place the corn on the barbecue and cook for 10-12 minutes, turning occasionally, until tender. Move the cooked corn back to the bowl and toss with 4 tbsp chopped fresh coriander and the juice of ½ a lime.
n For a fu y tr t, is tw these loading ll soft into sma place in tacos lls! ro e th f o
THE MEXICAN SAUSAGE DOG: CHORIZO TACO DOGS Serves 4 Follow the basic sausage dog recipe on p.83 but use 4 lengths of chorizo sausage in place of regular pork sausages. Use soft, bready rolls in place of the buns and omit the onions and peppers, topping the hot dogs instead with grated Cheddar, lettuce, jalapeños, salsa and sour cream.
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Top 10 tips for
PERFECT BARBECUING
8. The hand test
To gauge the temperature of a grill without
1. Gas vs. charcoal?
5. Marinating is a must!
Barbecuing food will lock in a rich, smokey
12cm above the rack; the fire is high if you
“better” involves multiple variables, from
flavour, but the first step is to give meats,
have to move your hand in two seconds,
flavour to cost to convenience. From a
fish or vegetables a head start with a
medium if you have to move your hand in
taste perspective, many people prefer the
nice marinade. This will make sure the
five seconds and low if you can keep in
smokier, richer taste of food cooked on a
smokiness from the barbecue isn’t the only
there for 10 seconds.
charcoal grill. Just make sure your barbecue
flavour coming through.
The old debate over which method is
has a lid — this helps trap in flavour, heat and smokiness.
6. Find the hot spots
a thermometer, place your open palm about
9. Tame the flames
Flare-ups happen when fat drips onto the
Cooking over a direct flame on a barbecue
heat source and catches fire. This causes
is perfect for quick-cooking foods like
carcinogenic PAHs (polycyclic aromatic
Preheat your barbecue for 15-25 minutes
chicken fillets, fish and thin steaks. Just
hydrocarbons) to form and accumulate on
before you start cooking to make sure it
make sure, though, that the food doesn’t
your food. To reduce flare-ups, make sure
reaches the right temperature (and to kill
burn before it has a chance to cook through.
your barbecue is properly preheated to
any lingering bacteria). Your grill should be
A good method is to start food off over a
burn off any residual debris. You can trim
200-230°C for high, 180-200°C for medium-
direct heat to lock in flavour, then move it
any excess fat from meats and make sure
high, 150-180°C for medium and 120-150°C
to a cooler part of the barbecue (over an
not to over-oil your food. Always keep a
for low heat. A properly heated barbecue
indirect heat, or an area where there are no
squirt bottle of water near the grill to quickly
sears foods on contact, keeps their insides
flames) to finish cooking.
douse any unexpected flare-ups.
7. Check when it’s done
10. Give it a rest
cooked is to check its internal temperature
tented with foil, for about 10 minutes before
with an instant-read thermometer.
carving so juices can redistribute evenly.
2. Hot, hot, hot!
moist and helps prevent foods from sticking to the grates.
3. Brush it off
It’s easier to remove debris when the grates
The best way to know if protein is fully
Let finished meats rest on a clean platter,
are hot, so after preheating, use a longhandled wire grill brush on the rack to clean off charred debris from prior meals. Scrape again immediately after use.
4. Safety first
Avoid cross-contamination by using separate cutting boards, utensils and platters for raw and cooked foods; refrigerate foods while marinating; and
Tips
FROM THE
EASY F
TEST K TCHEN
D
never baste with the marinating liquid.
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
102-112 IN THIS SECTION
LET'S BBQ! P102
Our Home Ec expert shares her top tips for barbecue season
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STICKY BUSINESS! P104
Put maple syrup to the test with these sweet and savoury recipes
EASY JUNIORS P111 This super-speedy ice cream is a tasty summertime treat!
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Home Economics Masterclass DRY RUBS Instead of a marinade, you could also use a dry rub to enhance flavour. A dry rub is a mixture of spices or herbs that is rubbed into the meat before cooking. Again you could mix and match and even create your own version. Here are some ideas to get you started!
LET’S
BBQ!
Kelly Doolan of Tullamore College, Co. Offaly, shares top tips for barbecue season
It’s that time of year when we cross our fingers and hope for good weather! As soon as the sun is out, or even sneaking out, the urge to barbecue takes over. Don't let the flames of the grill intimidate you; once you follow these few tips you'll be a barbecue master!
GAS A very popular choice as it is easy to use, easy to clean, only takes 10 minutes to heat and it is easier to maintain a constant temperature than charcoal. The smokey barbecue flavour can be enhanced by adding wood chips.
TYPES OF BARBECUE
BOOST THE FLAVOUR!
CHARCOAL These require charcoal and can heat to very high temperatures, however it is difficult to maintain a constant temperature. As this type of barbecue uses a real flame and needs to heat the charcoal it can take up to 20 minutes to heat fully. A charcoal grill gives food that great smokey flavour that we associate with a barbecue.
MARINADES A marinade is used to tenderise meat as well as add flavour. Here are some ideas for marinades; you can mix and match these flavours up as well as experiment and create your own! • Soy sauce + honey + ginger • Pineapple juice + garlic + soy sauce • Orange juice + ginger + garlic • Buttermilk + honey + mustard
ELECTRIC A great option for both inside and outside grilling, this will heat quickly and keeps a consistent temperature. However, there is no smokey flavour.
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FOR POULTRY: • 6 tbsp sea salt • 2 tbsp smoked paprika • 2 tbsp brown sugar • 1 tbsp thyme • 1 tbsp mustard powder • 1 tbsp garlic powder • 1 tbsp black pepper • 1 tbsp cayenne pepper (optional — add if you would like some heat!)
FOR BEEF OR PORK: • 5 tbsp paprika • 3 tbsp brown sugar • 2 tbsp cumin • 2 tbsp garlic powder • 2 tbsp chilli powder • 2 tbsp black pepper • 1 tbsp cayenne pepper
FOR SEAFOOD: • 2 tbsp parsley • 2 tbsp garlic powder • 4 tbsp lemon pepper • Serve with a wedge of lemon for an extra lemony flavour!
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kids’ kitchen home ec
BBQ GARLIC CORN ON THE COB Serves 4 2 garlic cloves, crushed 60g butter, melted 2 tsp honey 1 tsp cumin 4 ears of corn Salt and black pepper 1 Combine the garlic, butter, honey and cumin. Brush a thick layer of the butter mixture onto each ear of corn. 2 Season with salt and pepper and wrap each cob in tin foil. Place on the barbecue for 15-20 minutes, rotating the corn every five minutes. The corn is done when it feels soft when pricked with a toothpick. Per Serving 254kcals, 14.1g fat (8g saturated), 32.6g carbs, 7.9g sugars, 5.3g protein, 4.3g fibre, 0.149g sodium
GRILLED CINNAMON PEACHES Serves 4 60g butter 1½ tbsp sugar ¼ tsp cinnamon 4 peaches, halved and pitted Vegetable oil To serve: Vanilla ice cream 1 Heat a barbecue to a medium heat. 2 Beat the butter in a bowl until light, then mix in the sugar and cinnamon. 3 Lightly rub the peaches with oil and place face-down onto the barbecue. Cook for 2-3 minutes until the top of the peaches is slightly softened and soft to touch. Remove the peaches and top with the cinnamon butter. Serve warm with vanilla ice cream. Per Serving 366kcals, 19.6g fat (12.2g saturated), 46.6g carbs, 44.5g sugars, 3.8g protein, 2.9g fibre, 0.139g sodium
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STICKY BUSINESS! PUT MAPLE SYRUP TO THE TEST IN THESE SWEET AND SAVOURY RECIPES
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kids’ kitchen maple syrup
Every year Canadians around the world celebrate Canada Day on July 1st, with this year’s celebrations set to be extra special, as 2017 marks the 150th year of the confederation of Canada! Canada is the world’s largest producer of maple syrup: almost 80 per cent of the world’s maple syrup is produced there, and nearly 90 per cent of this is manufactured in Québec. There are four grades of Canadian maple syrup. Each has its own distinct colour, flavour profile and qualities: • GOLDEN: Delicate taste • AMBER: Rich taste • DARK: Robust taste • VERY DARK: Strong taste Colours of maple syrup range from a golden hue to a very dark grade, depending on when the sap is harvested. At the beginning of the season, the sap is lighter, and it darkens as the season progresses. The Federation of Québec Maple Syrup Producers was founded in 1966. Its mission is to defend and promote the economic, social and moral interests of some 7,500 Québec maple businesses.
www.welovemaple.co.uk
MAPLE ENERGY SQUARES Makes 16 125g oats 125g skimmed milk powder 125g sunflower seeds, roasted 80g plain flour 170ml pure maple syrup 2 large eggs 125g dried cranberries 125g dried apricots, chopped 125g almonds, sliced 125g coconut flakes
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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and coat a 23cm square baking tray with cooking spray, or brush with vegetable oil. 2 In a food processor, combine the oatmeal, skimmed milk powder, sunflower seeds, flour, maple syrup and eggs. 3 Process for 10 seconds until the mixture is smooth. Stir in the cranberries, apricots and
almonds, then pour into the prepared baking tray. Sprinkle with coconut flakes. 4 Bake for 20-25 minutes or until the edges are golden and the centre is set. Per Serving 248kcals, 11.8g fat (3.2g saturated), 28.8g carbs, 10.7g sugars, 8.7g protein, 3.7g fibre, 0.012g sodium
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what’s in season? strawberry desserts kids’ kitchen maple syrup
MAPLE GLAZED CHICKEN WINGS WITH BBQ SAUCE Serves 10-12 2½kg chicken wings 2 tbsp olive oil 4 tbsp pure maple syrup 2 tbsp maple vinegar 3 tbsp English mustard 1 tsp paprika 3 tbsp Worcestershire sauce 2 tsp celery salt 3 tbsp soy sauce 3 garlic cloves A pinch of red pepper flakes 4 tsp hot sauce ¼ tsp ground cumin For the barbecue sauce: 50ml Coca-Cola 500ml tomato ketchup 120ml maple vinegar 4 tbsp pure maple syrup 2 tbsp hot sauce 2 tsp coffee granules Salt and black pepper 1 Place the chicken wings into a large bowl. Mix all other ingredients together and pour over chicken. Toss until well coated and leave to marinate for at least two hours, or overnight if possible. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Spread the wings on a baking tray and cook for 40-45 minutes until crispy, regularly brushing with additional sauce. 3 Meanwhile, combine the ingredients for the barbecue sauce in a small saucepan. Heat over a low heat and cook for 30 minutes, stirring together regularly. 4 Serve the wings hot with the sauce on the side. The sauce will keep for up to three weeks in a tightly sealed container in the fridge. Per Serving 526kcals, 18g fat (4.6g saturated), 27.6g carbs, 25g sugars, 61.3g protein, 0.3g fibre, 1.009g sodium
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PEAR, MAPLE AND RICOTTA CAKE WITH MAPLE ICE CREAM Serves 10 For the cake: 350g Ricotta 400g pears 250g plain flour 115g pure maple syrup 35g maple sugar (or regular sugar) www.easyfood.ie
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18g baking powder 3 eggs Zest of 1 lemon 1 tsp vanilla extract 4 egg yolks For the ice cream: 600ml double cream 100ml pure maple syrup 25g maple sugar (or regular sugar) 1 Preheat the oven to 180ºC/160ºC fan/gas mark 4. 2 Peel, core and chop the pears. Place the pieces in a bowl with lemon juice so they don’t go brown. 3 Mix the Ricotta, maple syrup and maple sugar. Beat together until combined and stir in the vanilla extract. 4 Beat in the eggs one at a time and add the lemon zest, beating constantly. 5 Sieve the flour and baking powder and fold into the mixture.
6 Add the pears to the batter mixture. Transfer the mixture into a pre-buttered and floured 23cm spring form cake tin. 7 Bake for 40 minutes, then check. The cake is ready when a skewer inserted into the centre comes out clean. If required, bake for an additional 20 minutes. 8 Meanwhile, to make the ice cream, combine together the egg yolks, maple syrup and maple sugar in a bowl set over a pan of warm water. 9 Beat until thick and pale, then remove from the heat and continue beating until cool. 10 Whisk the double cream until soft peaks are formed. Gently fold the cream into the cool egg mixture. 11 Place the ice cream in a shallow dish and freeze overnight. 12 Serve the cake with the maple ice cream. Per Serving 493kcals, 28.8g fat (16.9g saturated), 49.8g carbs, 22.2g sugars, 10.7g protein, 2g fibre, 0.094g sodium
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MAPLE SUNDAE Serves 1 30ml pure maple syrup, plus extra to serve Several scoops of your favourite ice cream 50g fresh fruit of choice (strawberries, raspberries, melon, peaches, pears, kiwis, bananas) 1 Pour 25ml maple syrup into a small saucepan. Bring to a boil over a medium-high heat, keeping a close eye on it. Simmer until a drop of hot syrup crystallises in a glass of very cold water. It must still be soft enough to be elastic. 2 In a sundae glass, layer the hot maple syrup, ice cream and fruit, then finish with a drizzle of cold maple syrup. Per Serving 396kcals, 14.2g fat (9g saturated), 63.1g carbs, 54.6g sugars, 4.9g protein, 2g fibre, 0.11g sodium
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kids’ kitchen maple syrup
MAPLE FUDGE Makes 16 500ml pure maple syrup 45ml butter 250ml cream 125g walnuts, chopped 1 In a large saucepan, bring the maple syrup and butter to a boil for five minutes. 2 Stir in the cream and continue cooking until the temperature reads 118ËšC. 3 Meanwhile, grease and line a square baking tin with parchment paper. 4 Remove the maple syrup and cream mixture from the heat and let it rest for five minutes. 5 Using a whisk, beat for five minutes until thick, then add the walnuts and spread into the baking pan. Leave to cool before cutting into squares. Per Serving 186kcals, 7.6g fat (2.1g saturated), 29.5g carbs, 25.5g sugars, 2g protein, 0.5g fibre, 0.024g sodium
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Easy Food juniors
kids’ kitchen easy juniors
This super-speedy ice cream is a tasty summertime treat!
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1
:-)
Easy Food juniors
ep! and ke Cut out
2
Five-minute banana peanut ice cream Serves 4-6
3 overripe bananas, frozen, peeled 200g chunky peanut butter, no added sugar or salt 5 tbsp milk (use dairy-free milk if preferred) To serve: Mini chocolate chips (dairy-free if preferred) 1 Assemble all of your ingredients. 2 Break the frozen bananas into pieces and place them in a blender. 2 Add the peanut butter and milk. Blend until creamy and smooth. 4 Scoop the ice cream into bowls and top with chocolate chips. Serve immediately.
3
4
Per Serving 267kcals, 17.1g fat (3.4g saturated), 20.4g carbs, 9.9g sugars, 11.5g protein, 3.6g fibre, 0.013g sodium
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Banana
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
114-119
IN THIS SECTION
OH MY GOODNESS P114 Food blogger Aoife Howard dishes up her favourite wholesome, meat-free burgers
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LIGHT AND LOVIN' IT P116
Take a bite of summer with these light and healthy favourites
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Goodness! OH MY
Blogger Aoife Howard dishes up her favourite wholesome, meat-free burgers
I
love everything about summer, from the sight of clear skies to the sound of ice cream vans. However, nothing heralds the arrival of the summer quite like the smell of barbecued delights wafting through the air. I always think eating al fresco adds a certain magic to any meal — whether it be a simple picnic, seaside ice cream or a garden barbecue, everything devoured under the sun carries a certain appeal that is impossible to recreate indoors. Now that summer is well and truly underway and barbecue season in full swing, I thought I would share a recipe for my sweet potato and black bean burgers, just made to be enjoyed outdoors. Simply put, you can't have a barbecue without a burger and, while most barbecues tend to be meat-heavy affairs, I promise this burger will tempt even the most ardent carnivore. Summer barbecues are all about simple yet flavoursome foods, and it's even better when they can be prepared in advance. These Mexican-inspired vegetarian burgers fit the bill perfectly: they’re light yet satisfying, can easily be made ahead and are deceptively simple to make — just combine all of the ingredients together in the food processor, leaving you with plenty of time to enjoy great company. Sweet potato, black beans, coriander and warming spices come together to make these burgers a feast of summery Mexican flavours. The subtle hint of chilli will add some heat to even the coldest of summer days. I love to serve these with a simple green salad, fresh tomato salsa,
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a quick sweetcorn relish and, of course, sliced avocado to complete the ultimate Mexican feast. These sweet potato and black bean burgers will quickly become a barbecue staple; loved by adults and children alike, they're so flavoursome that they're guaranteed to leave their carnivorous counterparts in the shade!
Gluten free Vegan Dairy-free Low-fat
Mexican sweet potato and black bean burgers Makes 4 185g cooked brown rice 3 medium sweet potatoes, roasted, peeled and mashed 170g cooked black beans, rinsed 4 spring onions, finely chopped 2 garlic cloves, crushed 1 small bunch of coriander, leaves only 3 tsp hot paprika powder 1½ tsp ground coriander 1 tsp cumin seeds 1 tsp chilli flakes Zest of 1 lime Salt and black pepper
Aoife is a medical student and food blogger. She loves to create simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com
2 Add the spring onions, garlic and coriander. Whizz again to combine. 3 Add the remaining ingredients and whizz again. 4 Transfer the burger mixture to a bowl and refrigerate for 15-20 minutes. 5 When the mixture has chilled, remove it from the fridge. Divide and shape the mixture into four burgers. 6 If barbecuing, brush the grates with a little oil. Cook for 3-4 minutes on each side. Alternatively, place them in an oven preheated to 170°C/150°C fan/gas mark 3 and bake for 15-18 minutes. 7 Serve with gluten-free buns if desired, accompanied by a simple side salad, chopped avocado and a tomato salsa. Per Serving 412kcals, 9g fat (2g saturated), 75.4g carbs, 26.4g sugars, 12g protein, 12.6g fibre, 0.684g sodium
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To serve: Gluten-free burger buns, optional Green salad Avocado, cubed Tomato salsa 1 Place the brown rice, sweet potato and black beans in the food processor and whizz together until you have a slightly chunky mixture.
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make it healthy meat-free burgers
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t i ’ n i v o l d n a t h g i L h these mer wit m u fs ourites e o ealthy fav t i a b nd h e k ta Ta ligh
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make it healthy summer eats
Crunchy grilled cod with pesto Serves 1 “A lot of people have some breaded cod in the freezer. Fish is a healthy addition to your diet, but the breaded coating surrounding the cod brings down the nutritional value. However, I like breaded cod as much as the next person, so I’ve come up with my own. The crushed nuts give a great crunch and the sauce adds lots of flavour. The portion size given here is for one person, so just increase the quantities as needed.” 80g Greek yoghurt 25g pesto 1 x 100g cod fillet 100g ripe tomatoes, chopped ½ a yellow pepper, chopped 15g cashew nuts, crushed 10g Parmesan, grated To serve: Roasted sweet potatoes 1 Preheat the grill to a medium–high heat. Mix the Greek yoghurt and pesto together to form a paste. 2 Place the cod on a baking tray with the chopped tomatoes and pepper. Using a tablespoon, spread a thin layer of the pesto mixture across the fillet to cover it. 3 Grill for 10-15 minutes, until the fish is cooked through, but make sure the sauce on top of the fish doesn’t brown or burn. It can be hard to control grill temperatures, so do keep an eye on it. 4 After 10-15 minutes, take the fish out of the grill and sprinkle the crushed cashew nuts over the cod. Place back under the grill on a medium heat for five minutes to crisp up the cashews. 5 Take the cod out of the grill again and sprinkle the grated Parmesan over it. Grill for two minutes more to melt the cheese. 6 Serve hot with the remaining Greek yoghurt and pesto sauce, the roast veg and some roasted sweet potatoes.
Per Serving 452kcals, 24.8g fat (7.9g saturated), 19.7g carbs, 8g sugars, 39.8g protein, 2.9g fibre, 0.362g sodium
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d Recipes an m o fr s e g ima k’s Kitchen David Gillic illick By David G by d e h Publis ss re P r ie Merc 0 .5 19 /£ 9 .9 2 ¤2
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make it healthy summer eats
Yoghurt sparklers Makes 5-6 “When I was a kid growing up in Dublin, 10p went a long way. You could buy a tenpenny bag, a giant cola bottle or the best: a sparkler ice pop! Life was full of tough decisions back then. This is my simple, healthy take on an ice pop. It uses Greek yoghurt as its base with fruit stirred through it. It’s easy to add your favourite fruit or a combination of a few different ones, so play around with the recipe.” 200g fresh blueberries 300g Greek yoghurt 1 tbsp honey 1 Blend half of the blueberries in a food processor. Slice the remaining berries in half and place a few in each ice pop mould. 2 Combine the yoghurt, honey and the blended berries in a small bowl. Use a fork to stir through the berry purée. 3 Pour the mixture into the moulds. Insert the ice pop sticks and transfer to a freezer for at least three hours, until solid. Per Serving 78kcals, 2.6g fat (1.8g saturated), 9.6g carbs, 8.1g sugars, 4.8g protein, 0.8g fibre, 0.018g sodium
Babs’ guacamole Serves 6 “Babs is a friend of mine who made this the night the final MasterChef aired. We ate far too much of it and now guacamole always reminds me of that evening.” 2 ripe avocados, pitted 1 ripe medium tomato, diced 1 fresh green chilli, diced ½-1 red onion, diced Juice of 1 lime Salt and black pepper 1 Scoop the avocado flesh into a bowl and mash with a fork. 2 Stir in the diced tomato, half the chilli and the diced onion along with a good squeeze of lime juice. Mix well and add a pinch of salt and pepper. Add more chilli or lime juice to taste. 3 Store in an airtight tub and consume within two days. Per Serving 146kcals, 13.2g fat (2.8g saturated), 7.6g carbs, 1.3g sugars, 1.6g protein, 5g fibre, 0.036g sodium
x www.easyfood.ie
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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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Spice rubs Making your own dry rub is easy with this mix and match system. Simply take one pinch from each flavour group and combine in a small bowl with a pinch of salt. Adjust to your personal preference by adding extra pinches of the flavours you like the most.
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HOT
SWEET
ß Chilli powder ß Black pepper ß Dried chilli flakes ß Cayenne pepper
ß Sugar (white or brown) ß Cinnamon ß Allspice ß Chinese five-spice ß Ground ginger
EARTHY ß Cumin ß Paprika (sweet or smoked) ß Coriander seeds ß Fennel seeds
SHARP ß Onion powder ß Dried garlic ß Mustard powder
ß Mustard seeds ß Turmeric
HERBY ß Dried thyme ß Dried oregano ß Dried rosemary ß Dried basil ß Dried bay leaves ß Dried parsley ß Dried coriander
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KITCHEN SKILLS
A 180G PORTION CONTAINS:
EAT MORE…ASPARAGUS
33%
OF THE RDA OF COPPER
PACKED WITH ANTIOXIDANTS, WHICH HELP SLOW THE AGING PROCESS.
A 180G PORTION CONTAINS:
101%
OF THE RDA OF VITAMIN K
A 180G PORTION CONTAINS:
24%
A 180G PORTION CONTAINS:
67%
OF THE RDA OF VITAMIN B1
OF THE RDA OF FOLATE
FOLATE WORKS WITH VITAMIN B12 TO HELP PREVENT COGNITIVE IMPAIRMENT RICH SOURCE OF GLUTATHIONE, A COMPOUND THAT MAY HELP PROTECT AGAINST CERTAIN FORMS OF CANCER
FUN FOOD FACT
The English word "barbecue" comes from the Spanish word barbacoa, believed to be derived from the Caribbean word barabicu, meaning a "framework of sticks set upon posts". After Columbus landed in the Americas in 1492, the Spaniards found native Haitians roasting meat on a wooden framework above a fire. Once the word was adopted by the Spanish, it migrated into other languages such as Portuguese, French and English. According to the OED, the first recorded use of the word in English was as a verb in 1661, in Edmund Hickeringill’s Jamaica Viewed.
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U E Q S TION? K C I U Q I often end up with a lot of different items on the barbecue at once, such as chicken, burgers, ribs and sausages. How do I know when everything is finished cooking? Using a food thermometer is the easiest and safest way to know when your food is ready. Stick the thermometer into the thickest part of the meat or poultry to measure the internal temperature — it should read a minimum of 75˚C in order to be safe. Wash the probe with soapy water after each use to avoid cross contamination.
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WHAT TO DO? If your cake does stick, allow it to cool in the tin
SHANNON PEARE, one of Easy Food’s for about a half an hour. Run a knife around the resident food stylists, shares her top tips edges, place a plate or cooling rack on top of for expert cake decorating, plus a fool-proof the tin and then flip. The cake should come free. recipe for a traditional Victoria sponge
“We do not have lift off…”
I got 99 problems but a cake ain’t one
you are adding air to the mixture. However,
The thought of baking a cake from
spoonful of warm water can salvage things.
scratch can be daunting. We’ve all had
Another trick is to add a tablespoon of flour
those moments of inspiration when we
to the mixture; it may not turn out as light in
decide to make a cake — picking the
texture, but it will taste the same.
recipe and buying all of the ingredients, only to watch it slowly sink, blow up or not even rise in the oven. Sure, this can be disheartening but, while baking can be technical, it’s also meant to be fun! I learned how to bake at the age of three, starting out with the basic shortbread biscuit, later graduating to the more technical Barbie Cookbook and eventually completing stages in the pastry kitchens of some of Ireland’s best-known hotels. Trust me, I have made many a mistake in my time, so I’ve put together some of the more common mishaps that can befall your cake, so that — whether you’re an expert baker or you're still thumbing through the pages of your own Barbie Cookbook — you can make sure your next bake is a success.
there’s no need to throw the mixture away if it splits. Often, adding an extra egg or a
“My cake sank!”
A sunken cake is a very common problem,
you use self-raising flour, bread soda or baking powder, if the recipe calls for it, you’ll need it. We use such small amounts of raising agent at a time that they are often forgotten about in the cupboard and go out of date. They can lose their strength if they're out of date, so always make sure to check. WHAT TO DO? If the cake has not risen, it may still be
essential to open the door slowly. The cake
undercooked and just need a few more
has not yet set so, if the door is whisked
minutes. Insert a skewer or a knife into the
open, the cake can sink.
sponge; if it comes out clean, the cake is
Deciding to add a ‘little extra for luck’ can
cooked. However, if the cake still has not risen,
also cause a cake to sink. The use of too
it may be due to the size of the tin. If the recipe
much raising agent can cause the cake to
is for a certain size, using a larger tin will mean
rise too quickly, not allowing it to set in time.
the mixture is spread out too thinly and you will
Too much liquid is also a common problem.
not get as much height.
It makes the mixture too soft and causes it to drop. WHAT TO DO? If this happens, hollow out the centre and add
you do wish to remake your sponge, you can
be soft when mixing it with the sugar to
course, what gives your sponge lift. Whether
checking your sponge in the oven, it’s
the butter and sugar together) it is room temperature. The butter needs to
to miss an ingredient. The raising agent is, of
at the end of the cooking process. When
“My cake mixture looks like scrambled eggs!”
important that your ingredients are at
you remember the raising agent? It is so easy
and often it can be down to a simple mistake
a fruit filling or compote. Icing can also work
During the creaming method (beating
It may seem silly, but we've all done it — did
wonders! Lather it on and no one will notice. Carefully using a serrated knife to level out the cake can completely remove the dip. If also cut up the sunken cake and freeze it for a perfect addition to your next trifle.
“Bone dry”
No one wants a dry sponge! Recipes can often call for a particular size of eggs, and size does matter in the context of a cake. If you only have small eggs when the recipe requires large, you should add an extra egg. The lack of liquid and eggs can result in a dry sponge. WHAT TO DO? Try remedying a dry cake with a homemade simple syrup. Dissolve equal parts sugar and
“Stuck to you like glue”
water in a pan over a gentle heat. To avoid
This is all down to the lining of the tin.
using a pastry brush to just moisten the top of
If the eggs are cold, it can cause the
Parchment or greaseproof paper is essential
the cake. You can substitute some of the water
butter to harden. This can then cause
for lining the base and sides of the tin. If
with the juice of lemons, limes or oranges.
the mixture to curdle, which looks like
you're not comfortable with lining the sides
scrambled eggs.
of a tin, use this method instead: grease the
The lesson here? There are many things that
sides of the tin with oil or butter, then add a
can go wrong with cakes, but you can always
WHAT TO DO?
small bit of flour. Rotate the tin until the flour
save it with a little love… and a lot of jam and
Warm the mixture slightly, then whisk
has stuck to the greased bottom and sides,
cream! A Victoria sponge is a classic for a
it back to a smooth consistency. If
then tap out the excess. Adding oil or butter
reason, so here is a simple sponge recipe that
you add your eggs too quickly to the
to the sides would ultimately fry the sides of
will be a fail-safe to have in your repertoire.
creamed mixture, it can also split. It’s
the cake, making them brown and crispy; the
Once you’ve mastered this basic, feel free to
similar to making a mayonnaise, in that
flour is there to act as a barrier between the
make it your own by substituting your favourite
it’s important to add the eggs slowly as
sponge and the tin.
fruits, jams or flavourings.
achieve a light and fluffy texture. After this stage, you can stream in the eggs.
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drowning the cake, dab some of the syrup on
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Victoria sponge Serves 8-10
200g butter, at room temperature 200g caster sugar 4 eggs, beaten 200g self-raising flour, plus 1 tbsp 1 tsp baking powder 2 tbsp milk For the filling: 50g strawberry jam Strawberries, sliced (optional) 150ml fresh cream, whipped
Grease the sides of the tin with a little butter
golden in colour and should be springy to the
or oil. Add one tablespoon of flour to the
touch. Transfer the cake to a wire rack until
tin and rotate to coat the sides. Tap out the
completely cooled.
excess flour.
7 Soften the jam by giving it a quick stir with
2 Beat together the butter and sugar until
a spoon.
light and fluffy.
8 Spoon the jam onto one of the sponges,
3 Slowly stream in the beaten eggs and mix
then layer with strawberries (if using) and the
together until smooth. Sift in the flour and
freshly-whipped cream. Sandwich the other
baking powder.
sponge on top. Give your cake a dusting with
4 Add in the milk and mix until just combined.
icing sugar before serving.
5 Evenly divide the mixture between the prepared tins. Smooth and level the top using the back of a spoon.
Per Serving 343kcals, 18.9g fat (11.3g saturated), 40.3g carbs, 21.6g sugars, 4.7g protein, 0.6g fibre, 0.146g sodium
6 Bake for 20 minutes. The cake should be
1 tbsp icing sugar 1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. Line two 20cm round cake tins by cutting two circles of parcemeant or grease proof paper to fit the bottom of the tin.
Tips
FROM THE
EASY F
TEST K TCHEN
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KITCHEN know-how
YOUR ESSENTIAL BARBECUE TOOLKIT Whether you’re a grillmaster or a beginner barbecuer, these are the essential tools you’ll need before turning up the heat.
FUEL For a gas grill, you will need a canister of propane; a charcoal model requires charcoal briquettes and a few sheets of newspaper (to stoke the fire in a chimney starter).
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kitchen know-how
CHIMNEY STARTER This upright metal tube lets you start your coals with only a few sheets of newspaper and a match. Buy the largest model you can find for firing up your barbecue with ease.
LONG-HANDLED TONGS Skip the grilling fork, which pierces meat and causes you to lose precious, flavoursome juices. Instead, opt for stainless-steel tongs, which offer the most gripping power and sturdiness.
SPATULA A necessity for flipping burgers and sliding under fish, a good grilling spatula should have an offset handle that allows you to slip the spatula under the food with ease. Silicone and metal spatulas are the best choices for grilling.
INSTANT-READ THERMOMETER For gauging when your meat is cooked.
FIRE ER EXTINGUISH
LONG-HANDLED STIFF WIRE BRUSH For cleaning the grates.
Grease flarey ups can quickl erous become dang . Keep an conflagrations hand extinguisher on s. ie for emergenc
ALUMINIUM FOIL Protect delicate foods like fish and prevent small items like vegetables from falling through the grates by wrapping them in tin foil before placing them on the barbecue.
KITCHEN PAPER Keep a roll on hand for wiping up inevitable spills, barbecue sauce and grease.
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Easy Food 127
08/06/2017 15:03
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IN THE NEXT ISSUE...
FIND EVEN MORE FRESH SUMMER RECIPES IN THE AUGUST ISSUE OF EASY FOOD!
Our next guest editor is... Adrian Martin! We’re thrilled to welcome Adrian Martin as the guest editor of the August issue! Adrian is one of our favourites on the food scene — he is full of energy and has a palpable passion for food that oozes into everything he does. He’s an advocate of eating “real food” rather than focusing on fad diets and he travels the country working on food education for schools with weekly visits and cookery demos. He regularly hosts cookery demonstrations for charities, GAA clubs, ICA guilds, and festivals. We’ll be including recipes from his first cookbook, Fakeaway: Fast Food Made Healthy, and his top tips for making food taste its very best!
Adrian Martin
ON SALEST AUGUST 1
INSIDE...
y > Sweet meets savour uits > In-season stone fr > Light cooking meals > Healthy, balanced > Quick-fix fare > Kid-friendly snacks mer salads > Our favourite sum
EF122_129_In the next issue.indd 129
08/06/2017 15:04
I SCREAM, YOU SCREAM… Homemade ice cream is a breeze with this clever recipe — no ice cream maker required!
op Tip:
T e re to us Make su they s a s g a b freezer n nger tha are stro bags c ti s la p regular vent help pre and will le sib any pos . leakage
Homemade ice cream Serves 2
250ml cream 1½ tbsp sugar ½ tsp vanilla extract What you’ll need: 4-5 handfuls of ice, crushed or cubed 85g coarse salt 1 medium re-sealable plastic freezer bag 1 large plastic re-sealable plastic freezer bag 1 Combine the cream, vanilla and sugar in the medium plastic bag. Seal the bag tightly, making sure to press out any air trapped inside. 2 Mix the ice and salt together in the large plastic bag. 3 Place the medium bag into the large plastic bag and seal tightly. 4 Shake the bag vigorously for about
130 Easy Food
EF122_130_Tear Out Skills.indd 130
five minutes. You can have fun tossing it around, but you might need to wear winter gloves as the bag will be very cold. 5 After about five minutes, the liquid inside the smaller bag will have hardened. Without opening the bags, let them sit on a plate or towel for another few minutes, rearranging the ice in the larger bag so that it's surrounding the smaller bag. 6 Open both bags up and scoop the ice cream from the small bag. Serve immediately in bowls or cones. Per Serving 192kcals, 5.6g fat (3.5g saturated), 36.3g carbs, 35.2g sugars, 0.8g protein, 0g fibre, 0.33g sodium
MAKE IT YOURS: cream. For frozen yoghurt: use a mixture of yoghurt and cream. of d instea milk ut cocon use : cream ice For dairy-free juice. fruit and For creamy sorbet: use a combination of cream syrup. late choco For chocolate ice cream: use
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