SPECIAL BAKING FEATURE: HOMEMADE C AKES AND SIMPLE BAKES! EASY FOOD ISSUE 138
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• ALL ABOUT WILD GARLIC • SIMPLE WEEKNIGHT DINNERS • COOKING WITH IRISH BEEF • BAKING FOR EVERY SKILL LEVEL • EASTER BUFFET • CHOCOLATE DESSERTS • EATING FOR EXERCISE •
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Digital Interns Domenica Soldo foodintern@zahramediagroup.com Kate Durnin foodteam@zahramediagroup.com Contributors Amy Meegan, Michael Fleming, Rebecca O’Brien, Maria Plantry, Jenni Murphy and Barry Kerrigan. DESIGN Rory Maguire and Siobhán O’Riordan PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth, Shannon Peare, Síomha Guiney, Sophie Barr and Kasia Ratajczak. Some images from Shutterstock.com. TEST KITCHEN Built by QK Living www.qkliving.ie ADVERTISING Sarah Currey scurrey@zahramediagroup.com fave recipe: Potato croquettes, p.104 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Garlic roasted radishes p.33
Caroline Gray
Spring has officially sprung, and we’ve been reaping the delicious rewards in the test kitchen! We’re ready to swap out some of those heavier winter meals for refreshing recipes that make our plates colourful and our tastebuds sing. That’s not to say we’ve retired heartier fare for the year — rather, we like to lighten up some of our favourites by incorporating seasonal ingredients. The Sunday roast is only too gorgeous when baked with a breadcrumb and fresh herb crust, and mashed or roasted potatoes tossed with basil pesto is springtime on a plate.
While we’re talking pesto, it’s the time of year for this verdant sauce to get an upgrade from one of our favourite seasonal staples: wild garlic! These little treasures will be popping up near shady woodlands and besides streams, and they pack a serious flavour punch. Check out our feature on this seasonal gem from p.40. We’re also exploring radishes, a woefully overlooked salad vegetable that we love for its sharp crunch, crisp flavour and oh-so-vibrant hue — flip to p.30 to see why it’s one of our favourite fresh ingredients. It’s also Easter time, heralding all things sweet and chocolate! Team Easy Food dishes on our best chocolate recipes from issues past, p.80, while food stylist Shannon Peare walks us through the basics of all things chocolate, p.126, and decadent vegan chocolate treats make a statement on p. 114. Make Easter easy with a pick-and-mix buffet from p.92, or check out a show-stopping main and dessert on p.52. We’re also covering the breadth of baking, with everything from simple beginner bakes to expert creations from Mary Berry, Donna Hay and Tessa Huff — just flip to p.18 to have a go at one of their gorgeous treats — trust us, your friends will thank you for it! It’s time to throw open the kitchen windows, tie up those apron strings and spring back into fresh cooking!
x Caroline
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Easy Food 3
22/03/2019 13:49
April
CONTENTS
REGULARS
Bacon balsamic braised radishes
08 YOUR SAY
P.32
Your comments, photos and questions
12 FOOD BITES
News, products and cookbooks from the wonderful world of food
WHAT’S IN SEASON? 30 YOU LOOK RADISHING
Add some crunch to your kitchen with
fresh, peppery radishes
36 NEW WAYS WITH SEASONAL PRODUCE
Tasty ways to use peppers, asparagus
and spinach
40 A WALK ON THE WILD SIDE
Wild garlic is easy to find and one of the
tastiest treats of the season
LARDER LUCK 52 EASTER SUNDAY LUNCH
Hop to it this Easter with this elegant
spread from Catherine Fulvio
Slow-cooked shoulder of lamb
P.68
Leek, sausage and bean gratin
WHAT’S FOR DINNER?
P.61
56 WEEKLY MENU PLANNER
Keep it simple, keep it quick with our whole week’s worth of family meals
72 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming tells us that times, they are a-changing
4 Easy Food
EF138_04-05_Contents.indd 4
APRIL 2019
22/03/2019 13:50
70 LIGHT AND LOVING IT
KIDS’ KITCHEN
100 SOUPER SOUPS
Make the most of longer evenings with these simple ideas
back to basics with homemade soups
COOKING FOR FUN
103 EASY JUNIORS
90 EAT IRELAND
organic means to this farmer and his oats
to make
Kilbeggan organic porridge with mushrooms, eggs and greens
96 FAMILY FEASTING
croquettes, easy enough for little ones
Everyone will love these potato
Recipe Editor Jocelyn Doyle finds out what
P.128
This month’s Home Ec expert goes
Easter surprise cake
Enjoy a delicious Easter dinner with these simple recipes
P.91
Potato croquettes
P.104
MAKE IT HEALTHY!
106 FUNCTIONAL FOODS
Nutritionist Amy Meegan delves into the nutritionally rich history of beans
110 PASTA PRIMAVERA
From The Cover P.18 Whether you’re a beginner baker or a pâtisserie pro, these BAKE WITH THE BEST
stunning bakes are sure to impress!
EASTER PARADE
www.easyfood.ie
EF138_04-05_Contents.indd 5
DAY
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APRIL 2019
Entertain a crowd with ease with these gorgeous buffet dishes
FRY
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FISH
AUS $8.50 APRIL 2019
Because fish on a Friday should feel like a real treat
EASTER
UK £4.30
FRY-DAY FISH FIX
Budget dinners with Irish beef
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P.74
FRESH SPRING FLAVOURS STRESS-FREE
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Learn how protein fits into your fitness regimen
• ALL ABOUT WILD GARLIC • SIMPLE WEEKNIGHT DINNERS • COOKING WITH IRISH BEEF • BAKING FOR EVERY SKILL LEVEL • EASTER BUFFET • CHOCOLATE DESSERTS • EATING FOR EXERCISE •
PROTEIN POWER
P.44
EASY FOOD ISSUE 138
P.108
SPECIAL BAKING FEATURE: HOMEMADE C AKES AND SIMPLE BAKES!
ROI 34.50 EF138_001_OFC_Cover.indd 1
P.94
•Our all-time favourite recipes •Vegan chocolate creations •Step-by-step treats
quick & easy
weeknight cooking
Test your baking
experti
se! Baking gurus Mary Berry, Donna Hay and Tessa Huff share their best bakes for every skill level 22/03/2019 12:03
HEARTY FAMILY FAVOURITES
Make meals the whole family will love using quality Irish beef
Soak in springtime flavours with these light pasta dinners
FROM OUR KITCHEN TO YOURS 120 All the knowledge you need to become an expert in the kitchen
126 CRACKING CHOCOLATE Food Stylist Shannon Peare examines the basics of baking with chocolate
P.80
CHOOSY CHOCOLATE
Team Easy Food shares our all-time favourite chocolate recipes
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
P.114
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.
LET THEM EAT CHOCOLATE!
Enjoy Easter chocolate with these vegan treats
x
All Euro/GBP prices are converted at the time of going to print. Prices may vary.
Easy Food 5
22/03/2019 2:55 p.m.
RECIPE INDEX LF DF GF
91
•
•
•
•
Lemon and parsley potato salad
93
•
•
•
•
•
Easy green salad
94
•
•
•
•
•
Roasted tomato and garlic soup
101
•
•
•
•
•
•
Bean nachos
107
•
•
•
•
•
•
•
Farfalle and caponata
110
•
•
•
•
Mafaldine pasta prima vera
111
•
Calamarata pasta with roasted red onion and radicchio
112
•
Vegan Easter eggs
117
•
•
•
•
Chocolate-coated raw cookies with raspberry and coconut
24
•
•
•
•
Mix-and-match meringues
25
•
•
•
Fancy-pants peanut butter chocolate cupcakes
28
•
•
MEAT
LF DF GF
Bacon and balsamic braised radishes
32
•
•
Pepper, potato and chorizo hash
36
•
•
Ale-marinated steak
44
•
Low carb beef lasagne with creamy cheese topping
45
•
Balsamic steak salad
46
•
•
•
Rib roast with caramelised onion butter
47
•
•
•
Hearty beef steak and Guinness stew
48
•
Beef lettuce cups
49
•
Slow-cooker beef ragout
50
•
Spaghetti Bolognese
51
•
Asian lamb chops
59
•
•
Leek, sausage and bean gratin
61
•
Cheeseburger tacos
62
•
•
Slow-cooked shoulder of lamb
68
•
•
Lamb burgers with grilled red onions
71
•
•
•
•
Lemon and ginger glazed ham
92
•
•
•
•
Spring lamb with creamy Feta and mint sauce
97
•
Potato croquettes
104
•
Roasted peppers with tomatoes, garlic and anchovies
36
•
Hot smoked salmon kedgeree
58
•
Mediterranean style tuna fusilli
60
•
Asian-style fish ‘n’ chips
75
•
Pan-fried sea bass with tomato, basil and white wine
76
•
Cuban fish sandwiches
77
•
•
• •
•
•
x
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
• •
• •
• •
• •
•
•
•
•
Creamy chicken and asparagus pasta
37
•
•
Creamy spinach-stuffed chicken
38
•
•
Chicken thighs with harissa and chickpeas
64
•
Turkey sausage muffins
109
•
VEGETARIAN Herbed egg salad tartines with quick pickled radishes
31
•
•
•
•
•
•
•
•
Fudgy brownies
87
•
•
•
•
Chocolate chip blondies
89
•
•
•
•
COVER RECIPE: Carrot cake traybake
95
•
•
•
•
Vegan chocolate hot cross buns
116
•
•
•
•
Piccoli tiramisù
18
•
•
Rum and raisin ice cream
19
•
•
•
Apple and lemon sandwich cake
21
•
•
•
•
•
Banoffee cheesecake
22
•
•
•
•
•
Salted dark chocolate layer cake with milk chocolate
23
•
•
•
•
•
Pink lemonade cake
27
•
•
•
•
Dark chocolate and almond dates
63
•
•
•
•
S’mores dip
80
•
German chocolate cake
82
•
•
Sea salt chocolate tart
83
•
•
•
•
•
•
•
•
Pain au chocolat pudding
85
•
•
Chocolate berry meringue cake
86
Creamy chocolate mousse
97
Vegan chocolate chilli cake
115
•
Easter surprise cake
128
•
33
•
Thai radish and carrot salad
34
•
Radish and potato salad
34
•
•
•
Super speedy red pepper pasta
36
•
•
•
Cheesy garlic asparagus
37
•
•
•
Soft-boiled eggs with asparagus soldiers
37
•
•
•
Garlic and chilli spinach
38
•
•
•
Saag paneer
38
•
Creamy wild garlic soup
42
•
•
•
Gnocchi and vegetable traybake
57
•
•
•
•
Charoset quinoa
72
•
•
•
•
Ready-to-pop corn
84
•
•
•
Chocolate peanut crunchies
88
•
•
•
EF138_006_Recipe_Index.indd 6
• •
Radish raita
34
•
Irish wild garlic pesto
41
•
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Garlic roasted radishes
6 Easy Food
•
•
•
•
• •
•
•
•
•
•
POULTRY
•
BAKED GOODS
•
•
•
•
73
•
•
•
Applesauce cake with cream cheese and honey frosting
•
•
•
65
•
•
•
Chocolate and strawberry turnovers
• •
v
•
FISH AND SEAFOOD
•
x
v
Kilbeggan organic porridge with mushrooms, eggs and
v
v
• •
DESSERTS
SAUCES
• •
• •
•
•
•
• •
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
• •
•
• •
•
•
v
Budget-Friendly
T
Freezable
J
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
Low-Fat
DF
Diabetes-Friendly
GF
Gluten-Free
APRIL 2019
22/03/2019 13:51
What’s inside A sneak peek at what you’ll find in this issue
DON'T MAKE US RUN...
We're full of chocolate! Easter is as good an excuse as any to celebrate all things chocolate, and this issue is no exception. Food Stylist Shannon has been taking us back to basics when it comes to baking, p.126, and you can cut out and keep our handy guide to melting methods, p.130. The team behind Easy Food has also been picking our all-time favourite chocolate recipes, and we’ve even included some vegan chocolate recipes — no chocoholic left behind!
S’mores dip p80
Easter surprise cake p128
PROTEIN POWER
Protein is an important part of any diet and is one of the macronutrients our bodies need. Flip to p.108 for a breakdown of why it matters, but don’t worry — it’s easy to get enough. As usual, we have plenty of protein-rich meal options scattered throughout, incorporating foods like chicken fillets, tuna, salmon, eggs, nuts and legumes. For an easy protein-based treat, try our dates stuffed with almond butter, p.63.
Vegan Easter eggs p118
TRY SOMETHING DIFFERENT
It’s all too easy to get stuck in a food rut, and when it comes to fruit and vegetables we all know that eating a wide variety gives us the best benefits. This season, why not branch out a bit? Our ravishing radish recipes (p.30) are sure to wake up those tastebuds; if you’ve always found radishes a little bitter for your tastes, flip to p.120, where we’ve got tips on how to take that edge off. We’ve also been getting ready for wild garlic season, a time of year we adore. Wild garlic is so easy to find that it’s the perfect introduction to foraging, and once you’ve had wild garlic pesto (p.41), you’ll be hooked.
Wild garlic pesto p41
Garlic roasted radishes p33
Dark chocolate and almond dates p63
Bacon and balsamic braised radishes p32
A FISHY ON A LITTLE DISHY
Mediterranean-style tuna fusilli p60
We know Irish people don’t eat enough fish, but we really don’t know why! Tasty, healthy and available in abundance, it’s also – contrary to belief – easy to prepare and super quick to cook. We’ve put together some fun and flavoursome fish recipes from p.74 to prove that fish on a Friday can be a real treat, and included two great midweek dinner options in our Weekly Menu Planner, from p.56. If you haven’t brought fresh fish home before, we’ve also got some tips on how to store it correctly, p.124.
Asian-style fish ‘n’ chips p75 www.easyfood.ie
EF138_007_What's inside.indd 7
Cuban fish sandwiches p77
Hot-smoked salmon kedgeree p58
Turkey sausage muffins p109 Easy Food 7
22/03/2019 2:58 p.m.
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales! EASY FOOD
SPECIAL
FEATUR
ISSUE 136
E: HEAR T-H
EALTHY
MEALS
& EXPE RT ADVIC E
• COOKIN G WITH MUSHR OOMS • PANCA KE TUESDA Y TREATS • WEEKN IGHT MENU CHICKE
EVEN QU
ICKER
NEW WAYS WITH TINNE TOMATOES D
CHIN
ES E B RAISED PORK BELLY, P.78
00 22
ADE BISCUI TS •
S • HOMEM
OM DINNER
S • FREE-FR
Y RECIPE R 44.90
RY 2019
ROI €4.5 0 001_OF
C_Cove
r.indd
AUS $8.50 FEBRUARY 2019
(incl. VAT)
771649 99 7716 425127 49 4251 27 (incl. VAT)
UK £4.30
FEBRUA
February
HEALTH
– Jan Free-Gore
YEAR • HEART-
JAN'S REPLY: Many thanks for your speedy response, much appreciated. I have printed out the advice given and will put it into use on the next occasion I bake a cake. I can’t keep throwing my cakes away!”
PANCAKE
E NEW
• If you’re using a basic sponge recipe, you may not have enough liquid. Some of Mary Berry’s old recipes, for example, didn’t include milk, and the mixture would be quite thick. I recommend folding in 1-2 tablespoons of milk; just be careful not to add too much as the sponge will sink. • You may be over mixing. If you are adding flour to butter and sugar, you should immediately stop mixing once you no longer see any white powder. • With chocolate cake, you can get away with slightly under baking. When you do the skewer test, remove the sponge when there’s still a tiny bit of goo on the skewer. Allow it to cool completely in the tin, and the heat of the tin will finish it off. • If your chocolate sponge still comes out dry, stir a little drinking chocolate together with boiling water and brush this mixture all over the sponge. This will moisten it, as well as making it extra chocolatey!
S • CHINES
OUR REPLY: Resident baking expert Shannon offered the following advice:
DOUGH
DINNERS
N SUPPER
– Jan Free-Gore
EAD!
TUESDAY
R 39.90
EF136_
recipes & tips from ireland test kit 's chen
STEP SOUR
BEST BR
CHICKEN
• SIMPLE
“I get your magazine regularly and it seems you might be the people to help. Why, oh why, are my chocolate cakes always dry? I use a regular sponge cake recipe, but the result is always a disappointment. What could be the problem? Also, would using a recipe with oil guarantee a better texture? I’m in my eighties and after all these years should by now be having some success!
SIMPLE W EEKNIGHT COOKING
STEP-BY-
BAKE THE
1
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TAKEAWAY
Chinese fa vourites to try at
home
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Artisan L GUEST teachesbaker Patr EDITOR beauty us all aboick Ryan of pro ut per brethe ad
18/01/2
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“I love watching Ina Garten on TV. It was great to see that you featured her recipe book in the February edition of Easy Food. We recently had a bereavement and a neighbour dropped in a huge roasting tray with what looked like savoury scones on top. It smelled absolutely amazing. It turned out to be based on Ina Garten’s recipe for chicken stew. My neighbour made it with chicken breasts without the bone, but breasts on the bone in are listed in her online recipe. It was fantastic to be able to just dish it up for us and the children. I’m always cautious with American recipes as the fat content in our butter is different and I’d be unsure about converting measurements. It might be worth exploring an ‘inspired’ version for Easy Food magazine. I look forward to my Easy Food arriving in the post each month. Thank you and well done on creating such a fab magazine.” – Emma McCarthy
competition winners
1 x dinner and cocktails for two at Café en Seine Louise Cremin
1 x Champagne afternoon tea for two at Castle Leslie Carol Vaudrion
1 x dinner for two with a glass of Champagne at the Pullman Restaurant at Glenlo Abbey Geraldine Curtis
1 x Fallon & Byrne Valentine’s Day hamper
“I am still cooking from the February issue. I made the chicken and rice one-pot on Monday and the prawn and chorizo pasta last night, and tonight will be the one-pan winter veg. Last night’s dinner was declared the best pasta dish ever!” – Pamela Porter
Ruth O’Donoghue 8 Easy Food
EF138_08-009_Your Say.indd 8
APRIL 2019
22/03/2019 13:56
You love real bread!
Our bread feature with Patrick Ryan from Firehouse Bakery went down a storm…
“This is brilliant! Thank you for sharing.” @thetravellingfoodpoet
“This is brilliant! Thank you for sharing.” @thetravellingfoodpoet
“After the success of my first loaf this week I’m fully on board with making my own sourdough and I’ve named my starter so it’s part of the family now.” @sweetandmeatblog
letters and comments
Eating Irish “Love bacon and cabbage and soda bread when I’m in Ireland, visiting my family. And colcannon and white pudding!” Lesley Steele
“Coddle. My favourite Irish dish!” Mik Long
“Love bacon and cabbage and soda bread when I’m in Ireland, visiting my family.” – Lesley Steele Michele Benson
Pancake patter “Thanks for the step-by-step instructions.” Alice Maguire
“That article in your latest edition is great. I started my sourdough starter last week and hope to have my first loaf tomorrow.” @dotyroo
Happy bakers “@easyfoodmag I finally made the best chocolate cake ever from your birthday edition!” @pammersp
www.easyfood.ie
EF138_08-010_Your Say.indd 9
“I just made your 3-ingredient banana pancakes, they taste delicious.” Mary Cunningham
“[My favourite is] dark chocolate, salted caramel and more toasted almonds than should be legally acceptable. Pancake Tuesday is the best.”” @sweetandmeatblog
Made the banana pancakes from the magazine last night. They were amazing. Definitely doing them again. I added toffee yoghurt, chopped nuts and salted caramel sauce on mine!” @robandyvonne
Easy Food 9
22/03/2019 3:04 p.m.
Meet the Taste Team Pamela Porter
“I am married to Adrian and we have three kids – Jack, 13, and twins Holly and Adam, 11. I love getting out for a walk every day to clear my head, and use it as ‘me time’. I work part time in accounts so I like to plan my meals for the week ahead in advance. I like having time at the weekends to cook new recipes for us to enjoy as a family. We all love food and sitting down to dinner together. I love the Friday feeling of sitting down to watch a movie with a glass of red and some chocolate!”
Cuban fish sandwiches “I made these for our family on a Saturday night. This recipe is suited to a weekend or when you are not under time pressure, as the sauce takes time for chopping and simmering and the fish takes time to prep when you are cooking for five. I used the quantity provided but found there was far too much of the sauce; half the amount would have easily done for us! It is a nice dish and great to have a different way of serving fish. I like that I had most of the ingredients to hand. All of the plates were cleared and it is very filling. I would make it again, but I’d add some cumin to the sauce to give it the wow factor and some more depth.”
Bernadette Corcoran
Potato gnocchi and vegetable traybake
has lots of experience in catering and hospitality, and loves any chance she gets to try out new recipes. She also love to travel. Bernadette says, "my favourite pastime is baking, especially for parties.”
“The ingredients for this recipe were easily found at my local Dunnes Stores in Rathmines. It was easy to make, I only had to keep an eye on it to make sure it didn’t burn. I enjoy travelling abroad, and this recipe reminded me of my time in Italy, the food I tasted over there and that I’ll be back there later this year! I enjoyed making this recipe for my friend.”
The Insta post you loved the most This month, you’ve been drooling hard over this Oreo fudge ice cream sandwich cake!
"FOOD PORN!” @gjbrown17
“My friend used to put a spoon in her mouth. I wash my hands with salt.” Tips on not crying while chopping onions, from Connie Reinecke
“I made this last summer and it was delicious.” handmade_by_lila_rose “I like it.” @iamyourshoes
“Good god!” @robandyvonne “Oh wowwww!” @yvonnekeanephotography
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“Incredible!” @niamhsimmons 10 Easy Food
“You only need to slightly grease the bottom of the pan with a small dab of olive oil, really. I don’t add butter nor cream and they don’t come out dry. It all depends on how you stir them, how strong is the heat and how long you cook them for.”” Tips on the perfect scrambled eggs, from @pintolaranja
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FOOD BITES Food Award Winners from the Irish Food
Writers’ Guild
The Irish Food Writers’ Guild Food Awards celebrates indigenous Irish food products of the highest quality and recognises individuals, companies and initiatives which continue to make the Irish food story such an exciting one. Read more about each winner on www.easyfood.ie. The 2019 winners are:
Food Award: Mike Thomson for Young Buck Cheese (Co. Down) Mike Thomson crowd-funded the capital to start Young Buck, Northern Ireland’s first raw milk blue cheese. Similar to Stilton, the cheese is now served in several Michelin-starred restaurants. Food Award: Dunany Flour for Organic Spelt Berries (Co. Louth) The Workman family began growing organic spelt berries when they recognised a gap in the market, adding to their impressive repertoire of organic flours.
WEST WATERFORD FESTIVAL OF FOOD
Now in its 12th year, the West Waterford Festival of Food is returing to Dungarvan from Friday, April 26th to Sunday, April 28th. The schedule of events — ranging from foraging trails through the Comeragh Mountains to dinners in historic castles and a supper theatre event in a cattle mart — pays homage to the region’s tradition of food production and innovation in a rich agricultural land between the mountains and the sea. For the first time ever, a host of accomplished female chefs fill many of the top festival spots, outnumbering the boys! There is also a full children’s programme, bus tours, a farmer’s market on Thursday and the festival market on Sunday, when over 100 stalls will fill the town centre with the best local and Irish artisan food. www.westwaterfordfestivaloffood.com
Drink Award: Killahora Orchards for Rare Apple Ice Wine (Co. Cork) Family-run Killahora Orchards uses a unique pressing process to extract apple and pear juice for its range of craft cider, port and awardwinning Rare Apple Ice Wine. Environmental Award: Broughgammon Farm (Co. Antrim) Broughgammon Farm has an eco-farmhouse, and on-site butchery and farm shop that use solar thermal heating, low-flow appliances and solar panels. They rear male goat kids for meat, as well as free-range rosé veal and wild game. Community Food Award: Cork Penny Dinners (Co. Cork) One of the area’s longest-running charities, Cork Penny Dinners was established during the famine to provide nourishing hot meals to those in need. It serves up to 2,000 meals each week and offers access to education and health services.
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Lifetime Achievement Award: Peter Hannan (Co. Down) Peter Hannan was recognised as one of Ireland’s foremost champtions of quality food. He founded Hannan Meats in 1991 and works with a network of 150 beef farmers to produce high-quality meat that is dry-aged in Himalayan salt chambers.
Outstanding Organisation Award: 3fe (Co. Dublin) 3fe was recognised for its commitment to sustainability in the areas of purchasing principles, waste and energy use, staff welfare and community. Photo by Paul Sherwood
MARCH 2019
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Great Irish Bake for Temple Street
Grab your aprons and cake tins and join this year's Great Irish Bake for Temple Street! Temple Street’s little patients are encouraging the Irish public to take part in this year’s baking fun for Temple Street and raise vital funds for the beloved children's hospital. Temple Street is urging people from all over Ireland to do something extra sweet for sick children by holding their own delicious fundraising bake sales at home, in school or at
KICK BACK AT
GALWAY BAY HOTEL
With more Irish families choosing to plan staycations than ever before, we’re always on the hunt for spots around the country that can tick all the boxes when it comes to staycation planning. We had the pleasure of visiting the Galway Bay Hotel in Salthill, and it’s quickly jumped to a top spot on the list! Situated on Strandhill and overlooking the picturesque Galway Bay, the hotel is in the perfect spot for balancing Galway’s vibrant buzz with the rugged seascapes the bay offers.
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work on Friday, 5th April. Funds raised from the Great Irish Bake will go where they are needed most in Temple Street, helping to transform the lives of children for the better. Whether you’re fundraising, volunteering or donating, taking part in Temple Street’s Great Irish Bake is easy! Just visit www.templestreet.ie/event/great-irish-bake to learn more.
Whether you choose to venture into town to stroll Shop Street and take in the bustling energy of the city, or revitalise with a brisk walk among Salthill’s crashing waves, Galway Bay Hotel can offer you both (and it did, as we chose both in our short weekend break!). A short walk had us in the centre of Galway city, its eclectic energy and stellar food offerings earning its Galway Food Tours the coveted title of Best Food and Beverage Experience in Ireland at the 2019 Irish Tourism Industry Awards. Ready to rest, rejuvenate and — of course — eat, we returned to the hotel and settled into our dinner at Bay Brasserie Restaurant. Head chef Gavin O’Rourke has curated a menu highlighting the freshest local produce, seafood and meats. We retired to the hotel’s Atlantic Bar for a nightcap, where we nestled into a table and wandered into the Sea-View Lounge for more stunning vistas of Galway Bay. At breakfast, fill your plate with hot breakfast items like the traditional rashers, sausages and
Easy peasy lemon squeezy We love a good kitchen gadget, and this adorable lemon squeezer has been a new favourite in the Easy Food test kitchen! The Lemon Squeezer is a handy way to get your freshly-squeezed lemon juice without worrying about pips (or worse, a dreaded wayward spray of lemon juice). The "press, then pour,” action means that the juice is collected in the basin, then easily poured without any mess. Already used in establishments like the Ritz Carlton Hong Kong, Zaabeel Royal Palace in Dubai and Manchester United Football Club, the Lemon Squeezer has a clear acrylic design, making it an elegant tabletop accompaniment for dinner guests. Available in a 2-pack for £12.95 or a 4-pack for £24.95 via Amazon or www.lemonsqueezers.co.uk.
puddings, opt for bowls of natural yoghurt, fresh fruit and granola, or — as we did — go for a bit of both! It’s no wonder this has become one of the goto spots for trips to the West. Whether you’re planning an activity-packed trip along the Wild Atlantic Way, a fun Galway city break, a family holiday for the kids or a relaxing respite, the Galway Bay Hotel truly has something to suit every plan, and at remarkably afforable rates. This is certainly one we’ll be keeping in the back pocket. Galway Bay Hotel Salthill Rd Lower • Upper Salthill • Galway (091) 514 644 • www.galwaybayhotel.net
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Cookbook CORNER
LEON: Happy One-Pot Cooking
Icing on the Cake
Matty Matheson: A Cookbook
By Rebecca Seal & John Vincent Published by Conran Octopus €18.65/£15.99
By Tessa Huff Published by Abrams €25.70/£21.99
By Matty Matheson Published by Mitchell Beazley €31.50/£26.99
International restaurant chain LEON is coming to Ireland this year, with a menu based around the Mediterranean diet and an ethos of creating healthy fast food that makes you feel good. With a focus on plants, fresh herbs, spices, olive oil, seeds, nuts and well-sourced meat, LEON has been built on ingredients that are good for you, affordable and kind to the planet. With this most recent of the LEON cookbooks, you can bring the brand’s fuss-free foods into your kitchen — using only one pan! We love the vibrant, straightforward recipes: sea bass with aubergine and chilli; Indianspiced baked eggs; Singapore noodles; onetray sausage and mash; oven-baked risotto; pea and potato curry; baked lamb kofta with roasted vegetables. Lovely stuff.
This is a book as visually stunning as the cakes for which it provides recipes. Organised into sections ranging from kids’ cakes and party treats, through classic cakes with a twist, to elegant creations and confections, there’s something here for every occasion — as Julia Child once said, a party without cake is just a meeting, and these classy creations would make the dullest conference a celebration. We’re blown away by every beautiful image and every beautiful cake, and we especially love the step-by-step instructions on the trickier decorating techniques. It’s creative, it’s fun, it’s educational, and if you’ve been thinking about bringing your cake game to a higher level, it’s the book for you. Check out a few of our favourite recipes from the book from p.25.
Canadian chef Matty Matheson shares the food sthat have shaped his life in this, his first cookbook. Kicking off with dishes from three generations of his family, from the starting line, this is all about flavour: think lobster rolls, hot turkey sandwiches; chicken soup; pot roast; Sunday gravy; baked rigatoni; Italian wedding soup. The second section moves on to his time in cooking school and working in restaurants, with classic dishes like cassoulet, French onion soup and pot-au-feu giving way to later recipes laden with character: Coca-Cola pork belly with grilled short ribs, Buffalo sweetbread sliders; Vietnamese steak tartare. If you’re not hungry reading this book, then we don’t understand you.
Food of the Italian South By Katie Parla Published by Potter €26.25/£22.50 We adore Italian food for many reasons: its gorgeous simplicity, its confident reliance on quality ingredients, its wide regional variety and, of course, its downright deliciousness. This book explores the southern regions of Basilicata, Calabria, Campania, Molise and Puglian through 85 authentic, hunger-inducing recipes: courgette patties; potato and cabbage stew; homemade pastas with a selection of sauces; stuffed mussels; cod with chilli, peppers, tomato and paprika; pork collar with mushrooms; chicken with herbs and wine; crispy potatoes with onions and Parmigiano-Reggiano; baked bread and Provolone casserole; breads and pizzas. Your multi-course meal wraps up with dolci like jam tart with lard crust, or lemon cream-filled puff pastry, with perhaps a homemade limoncello for good measure. Buon appetito indeed.
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products
EASTER EGGSELLENCE Celebrate the humble egg with these fun kitchen items
Creative Tops Stir It Up egg cups (set of 2) www.littlewoodsireland.ie €16.99/£14.55
Unicorn egg mould www.firebox.com €8.99/£7.70
Apollo egg cabinet www.littlewoodsireland.ie €23.99/£20.50 Green Pan aluminium ‘egg expert’ 12.5cm pan www.debenhams.ie €17.50/£14.99
The Iron Throne egg cup www.firebox.com €11.99/£10.25
Soldiers egg cup www.rexlondon.com €2.95/£2.50
Eddingtons set of 4 cream egg cup pails www.debenhams.ie €10/£8.55
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COMPETITIONS
POSTAL ENTRIES Follo w the rele vant instructio ns on how to ente r for each com peti tion and post your entry to: Easy Food , 12 Prin ce of Wale s Terr Quin sborough Road , Bray, Co. Wickace, Don ’t forg et to indi cate wha t com low. peti you are ente ring and incl ude all tion your cont act deta ils.
WIN AN OVERNIGHT STAY AT THE WESTIN DUBLIN AND DINNER IN MORELANDS GRILL
T
he Westin Dublin is a luxury five star hotel set in a series of period buildings in Dublin city centre. With an enviable location overlooking Trinity College, it’s the perfect city hideaway for a glamorous weekend in Dublin. Start your evening with a three-course dinner in Morelands Grill, a chic and contemporary urban steakhouse facing onto bustling Westmoreland Street. Offering flavoursome dishes cooked on a Josper Grill, this stylish restaurant specialises in charcoal-grilled steaks sourced from a small group of Irish farmers, carefully selected by the team at Morelands Grill. Popular choices include Peter Hannan’s award-winning 30-day Himalayan salt-aged rib eye steak, or a luxurious côte de boeuf for two people, while fresh fish is also cooked to perfection on the Josper Grill. After dinner, why not retire to the elegant, art deco style Mint Bar where expert mixologists are on hand to whip up classic cocktails and their own signature creations. The next day, you could even treat yourself to The Westin’s famous afternoon tea served in the Atrium Lounge — a light-filled, inner courtyard haven with a fivestorey high glass ceiling. Morelands Grill is open every day for breakfast, lunch and dinner. Thursday is Steak Night, while Saturday afternoons play host to a
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fabulous Gin and Jazz Lunch. Delicious food and gin cocktails are accompanied by the jazz vocals of singer, Cary Posavitz, for a long Saturday afternoon of lounging. See www.morelandsgrill.com for details. For a chance to win an overnight stay for two in The Westin Dublin with dinner in Morelands Grill, email your contact details and the answer to the question below to competitions@easyfood.ie with MORELANDS GRILL in the subject line. The Westin Dublin and Morelands Grill are situated beside which Dublin university? A. Trinity College Dublin B. University College Dublin C. Dublin City University Terms and conditions apply. Competition closes 29th April.
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competitions
B
urren Smokehouse is quality smoked Irish salmon at its finest. Owners Birgitta and Peter Curtin and their team take great pride in using exclusively natural ingredients for the smoking process as well as for the different marinades at their smokehouse in Lisdoonvarna, Co. Clare. Their artisan approach produces top-quality results: real fire generates real smoke, all part of their authentic 40hour smoking process in their custom-built smokehouse, which attracts visitors year-round. They source only organic salmon from Ireland’s west coast, supplying consumers across the globe with the very best smoked salmon through their online mail order service. It is their passion and the high quality of the salmon that attracted the attention of such customers as Fortnum & Mason, Harrods and Selfridges; in fact, it was Burren Smokehouse Smoked Irish Organic Salmon that was served to Queen Elizabeth II during the State Dinner in Dublin in 2011. One of the health benefits of eating smoked Irish organic salmon is the very high omega-3 content; at 2.49g per 100g, it is nearly 10 times higher than that of nonorganic salmon! Burren Smokehouse salmon is Kosher certified and is very low in fat and salt. Burren Smokehouse is giving away a hamper of Irish artisanal products, including their cold and hot smoked Irish organic salmon. To enter, email the answer to the question below and your contact details to competitions@ easyfood.ie with BURREN in the subject line: Where is the Burren Smokehouse is located? A. Cahersiveen, Co. Kerry B. Midleton, Co. Cork C. Lisdoonvarna, Co. Clare Terms and conditions apply. Competition closes 29th April.
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WIN A PREMIUM GOODY BAG OF CHOCOLATES! Butlers Chocolates are giving away a premium chocolate goody bag to help celebrate the arrival of the Easter Bunny. Butlers Chocolates, Irish family-owned chocolate masters since 1932, have unveiled a stunning collection of Easter eggs and luxury chocolate treats, elegantly presented in special keepsake tins and presentation boxes, with elegant ribbons and lustrous wrapping. With something for chocolate lovers of all ages, Butlers luxurious Easter gift selections are sure to put a ‘spring’ in everyone’s step this Easter. Butlers Easter collection is available from Butlers Chocolate Cafés in Dublin, Cork, Limerick and Galway, online at www.butlerschocolates.com and selected retailers nationwide. For a chance to win a delicious Butlers Chocolates goody bag, email your contact details and the answer to the question below to competitions@easyfood.ie with BUTLERS CHOCOLATES in the subject line. When is Easter celebrated? a) March 24th b) c)
April 6th It changes every year
Terms and conditions apply. Competition closes 29th April.
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Bake with Whether you’re a beginner baker or a pâtisserie pro, these stunning bakes are sure to impress F O R T H E B E G I NNE R
Piccoli tiramisù Serves 4-6
250g full-fat mascarpone cheese 300ml double cream 2 tsp vanilla extract 4 tbsp icing sugar, sifted 125ml strong coffee, cooled 6 tbsp brandy 12 sponge fingers (see note) 50g dark chocolate, coarsely grated 1 You will need 4-6 small tumblers. Measure the mascarpone and about 50ml of the cream into a large bowl, whisking until smooth. Slowly add the remaining cream and whisk again into soft peaks, being careful not to overmix or it will be too thick. Fold in the vanilla extract and icing sugar. 2 Meanwhile, in a separate bowl, combine the coffee and brandy. Break six of the sponge fingers in half and dip into the coffee and brandy mixture (see note). Arrange the soaked sponge fingers in the base of the tumblers. Spoon half of the cream mixture on top and half of the grated chocolate. 2 Break the remaining sponge fingers and soak in the coffee and brandy. Place on the cream layer, then spoon the remaining cream mixture on top, levelling neatly. 2 Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature.
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Mary’s tips... If you can’t find sponge fingers, use trifle sponges or slices of sponge cake instead, though they are less robust once dipped, so take care when assembling. Give the sponge fingers a really good dunking in the coffee and brandy.There’s plenty to go around and, ideally, you want them to absorb all the flavour and add moisture to the dish.
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baking
the best F O R T H E B E G I NNE R
Rum and raisin ice cream Makes 1 litre
150g raisins 50ml dark rum 300ml pouring double cream 1 × 397g tin of full-fat condensed milk 1 You will need a 1-litre freezer-proof container or eight ramekins (see note). 2 Place the raisins in a saucepan. Add the rum and gently heat it until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed (see recipe introduction). 3 Pour the cream into a large bowl and whisk into soft peaks using an electric hand whisk. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well. 4 Spoon into the freezer-proof container or ramekins and freeze for a minimum of 12 hours or overnight. Serve scoops of ice cream with fresh fruit.
Mary’s tips... Spooned into ramekins, the ice cream will freeze more quickly – in just a few hours. Don’t overfill them as the mixture will expand as it freezes – ramekins with a capacity of 150ml would be ideal.
Recipes and images courtesy of
Mary Berry’s Quick Cooking By Mary Berry Published by BBC Books Photography by Georgia Glynn Smith
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Mary’s tips... For a speedy way to grate the apple, first core the apple and cut into pieces but keep the skin on. Grate the flesh and then discard the skin.
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baking
F O R T H E B E G I NNE R
Apple and lemon sandwich cake Serves 6-8
225g baking spread, straight from the fridge, plus extra for greasing 225g caster sugar 225g self-raising flour 1 tsp baking powder 4 large eggs, beaten 2 eating apples, peeled, cored and grated (see note) Icing sugar, for dusting
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For the lemon filling: 150ml double cream 3 tbsp lemon curd 1 You will need two 20cm round, loosebottomed sandwich tins. Preheat the oven to 180ËšC/160ËšC fan/gas mark 4, then grease each tin and line the base with a disc of baking paper. 2 Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops.
3 Bake in the oven for about 25-30 minutes until golden, well risen and coming away from the sides of the tins. Allow to cool in the tins. 4 Meanwhile, make the filling. Whip the cream into soft peaks, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together. Dust the top with icing sugar to serve.
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F O R T H E I N T E R M E D I AT E
Banoffee cheesecake Serves 8-10
160g almonds 6 soft fresh dates (120g), pitted 1 tbsp raw cacao or cocoa powder 60g white rice flour 2 tbsp light-flavoured extra-virgin olive oil 2 tsp vanilla extract 2 bananas, peeled and halved lengthways Natural Greek-style yoghurt, to serve
Recipes and images courtesy of
Modern Baking by Donna Hay Published by Fourth Estate
For the filling: 480g fresh firm ricotta 280g natural Greek-style yoghurt 3 eggs 90g coconut sugar 35g raw cacao or cocoa powder, plus extra to serve 2 tsp cornflour 2 tsp water 1 Preheat oven to 150°C/300°F/gas mark 2. Line a 20cm round springform tin with non-stick baking paper. Place the almonds, dates, cacao, flour, oil and vanilla in a food processor and process for 1-2 minutes or until the mixture comes together. Using the back of a spoon, press the mixture into the base and sides of the tin. Bake for 20 minutes or until dry to the touch. 2 To make the cheesecake filling, place the ricotta, yoghurt, eggs, sugar and cacao in the cleaned food processor. Place the cornflour and water in a small bowl, mix to combine and add to the processor. Process for 1-2 minutes or until smooth. 3 Pour the filling over the base and bake for 35 minutes or until just set (the centre will still have a slight wobble). Allow to cool in the tin for two hours. Refrigerate until chilled. 4 While the cheesecake is cooling, make the coconut caramel sauce. Place the sugar, coconut milk and vanilla in a small saucepan over high heat and bring to the boil. Reduce the heat to medium and cook for two minutes. Allow to cool completely. 5 Remove the cheesecake from the tin and place on a cake stand or plate. Top with the banana, coconut caramel sauce, yoghurt and extra cacao to serve.
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Donna’s tips... From the flowers of the coconut palm, coconut sugar is available to buy in the health food aisle of supermarkets and specialty grocers.
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baking
F O R T H E I N T E R M E D I AT E
Salted dark chocolate layer cake with milk chocolate ganache Serves 8-10
375g self-rising flour, sifted 50g cocoa powder, sifted 330g superfine caster sugar 4 eggs 375ml milk 250g unsalted butter, melted 200g dark chocolate, melted
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2 tsp vanilla extract 2 tsp black sea salt flakes For the quick milk chocolate ganache: 240g sour cream 400g milk chocolate, melted 1 Preheat oven to 180°C/350°F/gas mark 4. Line 2 x 20cm round cake tins with non-stick baking paper. Place the flour, cocoa, sugar, eggs, milk, butter, chocolate and vanilla in a large bowl and whisk until smooth. Divide the mixture between
the tins and bake for 40-45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely. 2 To make the quick milk chocolate ganache, place the sour cream and chocolate in a large bowl. Mix to combine and refrigerate for 10 minutes or until firm. 3 Place one of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.
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F O R T H E I N T E R M E D I AT E
Chocolate-coated raw cookies with raspberry and coconut filling Serves 10
125g raspberries 1 tbsp white chia seeds 200g 70% dark chocolate, melted 2 tsp melted coconut oil For the oat cookies: 60g rolled oats 120g almonds 2 tbsp natural almond butter 75g raisins 1 tbsp maple syrup For the coconut filling: 60g desiccated coconut 125ml coconut cream 1 tbsp coconut oil
Donna’s tips... Keep these cookies refrigerated in an airtight container for up to three days.
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1 To make the oat cookies, line a large tray with non-stick baking paper. Place the oats, almonds, almond butter, raisins and maple syrup in a food processor and process for 2-3 minutes or until the mixture comes together. Turn out the dough and roll out between two sheets of non-stick baking paper to 4mm thick. Refrigerate for 10 minutes or until firm. Remove the top sheet of paper and, using a 5.5cm round cookie cutter, cut 20 rounds from the dough, re-rolling if necessary. Place the rounds on the tray and refrigerate until needed. 2 Place the raspberries in a small bowl and crush with a fork. Add the chia seeds, mix to combine, and set aside for 30 minutes or until thickened. 3 To make the coconut filling, place the coconut, coconut cream and coconut oil in a blender and blend until well combined and fluffy. 4 Top one of the oat cookies with one teaspoon of the raspberry mixture and two teaspoons of the coconut filling. Sandwich with another oat cookie. Return to the tray. Repeat with the remaining cookies, jam and filling. Refrigerate for 20 minutes or until firm. 5 Place the chocolate and coconut oil in a small bowl and mix to combine. Dip one of the cookies in the chocolate, shaking off any excess, and return to the tray. Repeat with the remaining cookies and chocolate. Refrigerate for 10 minutes or until just set, before serving.
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baking
Recipes and images courtesy of F O R T H E A D VA N C E D B A K E R
Icing on the Cake by Tessa Huff Published by Abrams Photographs copyright © 2019 Tessa Huff
Mix-and-match meringues 3 large egg whites 150g granulated sugar ¼ tsp cream of tartar ½ tsp vanilla bean paste or pure vanilla extract 1 Preheat the oven to 110˚C/90˚C fan/gas mark ¼. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, begin beating the egg whites on low speed until they begin to foam, form small, tight bubbles, and turn opaque. Over the course of 1-2 minutes, gradually increase the speed to medium while slowly adding the sugar and cream of tartar. Turn the mixer to medium-high and beat until glossy, stiff peaks form. Add the vanilla and mix until incorporated. 2 Fill a piping bag fitted with the piping tip of your choice with the meringue. Pipe the meringue onto the prepared baking sheets as kisses, rosettes, or small clouds. Garnish as desired and bake for 1 hour to 1 hour 15 minutes, until the meringues are crisp on the outside and easily peel off the parchment paper. Variations Flavour add-ins: Add ½ tsp vanilla bean seeds, grated citrus zest, almond extract, or rose extract at the end of mixing, or sift 3-4 tbsp unsweetened cocoa powder and fold into the finished meringue before baking. Crunchy toppers: Sprinkle chopped pistachios, crispy chocolate pearls, sprinkles, freeze-dried raspberries, or chopped chocolate on top of the piped meringue before baking. Swirls: Dollop ½ tsp berry jam on top of the piped meringue and swirl with a toothpick before baking.
Tessa’s tips... I love how cute these two-bite meringues are, but you can bake them in sizes ranging from mini-kisses to clouds as big as your head.
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Striped kisses: Before adding the meringue to the piping bag, partially invert the piping bag and paint stripes on the inside using a clean paintbrush and gel food colouring. Fill the bag with meringue, pipe, and bake. Gold platters: Mix gold luster dust with a tiny bit of vodka or other clear alcohol to create a thin paste. Dip a clean paintbrush into the gold mixture and flick it over the baked meringues.
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Tessa’s tips... If making this cake the same day as assembled, store it at room termpateru until ready to serve. If assembled in advance, store in a cake box in the refrigerator overnight. Bring to room temperature 30 minutes before serving. Store leftovers loosely covered with plastric wrap in the refrigerator for 3-4 days.
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baking F O R T H E A D VA N C E D B A K E R
Pink lemonade cake Serves 8-10
For the strawbery purée: 300g ripe strawberries, halved 1 tbsp granulated sugar, or more to taste 1 tsp fresh lemon juice Pinch of salt For the strawberry cake: 425g cake flour 1 tbsp baking powder ½ tsp baking soda 1 tsp salt 180ml whole milk 60ml sour cream 225g unsalted butter, at room temperature 400g granulated sugar 2 tsp pure vanilla extract 4 large eggs Pink gel food colouring (optional) For the lemon cream: 170g unsalted butter, at room temperature 115g cream cheese, at room temperature 375-440g icing sugar, sifted if needed 1 tbsp whole milk Finely grated zest of ½ a lemon 2 tbsp fresh lemon juice For the Swiss meringue buttercream: 4 large egg whites 265g granulated sugar 2 tsp pure vanilla extract 450g unsalted butter, at room temperature To assemble and decorate: Gel food colouring Lemon-strawberry macarons 1 To make the butterceram, put the egg whites and sugar in the bowl of a stand mixer. Gently whisk them by hand to combine. In a medium saucepan, bring an inch or two (2.5-5 cm) of water to a simmer over medium-low heat. Place the mixer bowl on top of the saucepan to create a double boiler (be sure the bottom of the bowl does not touch the water). Heat the egg mixture, whisking intermittently, until it reaches 70°C on a candy thermometer. 2 Carefully affix the mixer bowl to the stand mixer (it may be hot) and fit the mixer with the whisk attachment. Beat the egg white mixture on high speed for 8-10 minutes, until the mixture holds medium-stiff peaks and the outside of the bowl has cooled to room temperature. 3 Turn the mixer down to low and add the
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vanilla. Add the butter a couple of tablespoons at a time, mixing until each is incorporated before adding the next. Stop the mixer and swap out the whisk for the paddle attachment. 4 Turn the mixer to medium-high and beat until the buttercream is silky smooth, 3-5 minutes. To make the stawberry purée, combine the strawberries, sugar, lemon juice, and salt in a small food processor and process until smooth. Taste and add more sugar as needed. Measure 240ml of the puree and place in a medium-small saucepan. Place the saucepan over medium-high heat and bring the puree to a slow boil. Turn the heat down to a simmer and reduce the puree to 120ml, 25-30 minutes. Remove from the heat and allow to cool before using. 5 To make the strawberry cake, preheat the oven to 175°C/155˚C fan/gas mark 4. Grease and flour three 20cm cake pans and line the bottoms with parchment paper. Sift together the flour, baking powder, baking soda, and salt into a medium bowl. In a liquid measuring cup or small bowl, combine the reduced 120 ml strawberry puree with the milk and sour cream. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for two minutes. Add the sugar and mix on medium-high until light and fluffy, 3-5 minutes. Stop the mixer and scrape down the bowl. 6 Turn the mixer to medium-low and add the vanilla. Add the eggs one at a time, mixing until each is incorporated before adding the next. Mix until combined. Stop the mixer and scrape down the bowl. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Tint the cake batter with food colouring, if desired. After the last streaks of the flour mixture are combined, mix on medium for no more than 30 seconds. 7 Evenly divide the batter among the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the centre of each cake comes out clean. Let the cakes cool on a wire rack for 10 to 15 minutes before removing from the pans. Allow the cakes to cool completely, rightside up, on the wire rack before removing the parchment. Level the tops of the cakes with a long serrated knife as needed. 8 To make the lemon cream, n the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the butter and cream cheese until smooth and creamy. With the mixer running on low, gradually add 375g of the icing sugar, the milk, lemon zest, and lemon juice. Turn the mixer up
to medium-high and mix until the frosting is smooth and creamy. Add the remaining 65g icing sugar, 30g at a time until the desired consistency is achieved; the filling should be soft and spreadable, but not runny. 9 To assemble the cake, place one cake layer on a cake board or serving plate. Fill a piping bag fitted with a plain round tip with buttercream and pipe a ring around the top edge of the cake to create a “dam.” Fill the dam with half of the lemon cream and spread with an offset spatula or the back of a spoon. Top with a second cake layer and repeat; place the final cake layer on top. Crumb coat the cake with buttercream and chill in the refrigerator for 15 minutes. 10 To decorate the cake with the smooth ombre frosting technique, place the cake on a rotating cake stand. Add a large dollop of plain buttercream on top of the cake and smooth it out with an offset spatula. There should be enough buttercream so that it slightly overhangs the sides of the cake. 11 Set aside a small portion of the plain buttercream. Divide the remaining buttercream among three bowls and tint them pink, peach, and yellow, or the colours of your choice. Fill a piping bag fitted with a large round tip with the pink buttercream. Pipe a ring around the bottom of the cake. 12 Mix the remaining pink buttercream with a portion of the peach buttercream. Fill the piping bag with the new colour and pipe another ring around the cake, on top of the previous ring. Fill the piping bag with the peach buttercream and repeat. 13 Mix the remaining peach buttercream with a portion of the yellow buttercream and pipe another ring around the cake. Repeat with the yellow buttercream. 14 Finally, mix the remaining yellow buttercream with the reserved plain buttercream and pipe a final ring around the cake, near the top. The sides of the cake should be nearly covered in different shades of buttercream. 15 Hold an icing smoother so that it is gently touching the side of the cake, as perpendicular to the cake board as possible. Spin the cake stand so that it rotates one full time around. Clean off the icing smoother and repeat. Fill in any gaps with buttercream of the corresponding colour. Smooth out the cake until an ombre effect is created. Using a small offset spatula, smooth out the top of the cake by gently dragging any raised edges toward the centre of the cake. Top the finished cake with macarons, if desired.
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F O R T H E A D VA N V E D B A K E R
Fancy-pants peanut butter chocolate cupcakes Makes 12
Tessa’s tips...
For the devil’s food cupcakes: 115g dark chocolate, chopped 300ml boiling water or hot coffee 25g unsweetened cocoa powder 190g plain-purpose flour 1 tsp bicarbonate of soda ½ tsp baking powder ½ tsp salt 1 tbsp instant espresso powder (optional) 225g unsalted butter, very soft 200g granulated sugar 75g packed brown sugar 1 tsp pure vanilla extract 3 large eggs 120ml whole milk For the caramel sauce: 150g granulated sugar 2 tbsp corn syrup 120ml double cream, at room temperature 2 tbsp unsalted butter, diced 1 tsp pure vanilla extract ½ tsp salt For the caramel corn: 140g freshly popped popcorn (from about 50g unpopped kernels) 75g unsalted peanuts For the peanut butter buttercream: 225g unsalted butter, at room temperature 80ml smooth peanut butter 310-375g icing sugar 1 tsp pure vanilla extract Pinch of salt 1-2 tbsp whole milk 1 To make the cupcakes, preheat the oven to 175˚C/155˚C fan/gas mark 4. Line two cupcake pans with paper liners. Put the chopped chocolate in a heatproof bowl and carefully pour in the boiling water. Add the cocoa powder and stir until everything is combined and melted. Sift together the flour, baking soda, baking powder, salt, and espresso powder (if using) into a large bowl. 2 In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the butter and sugars on medium speed for about two minutes. With the mixer running on low, add the vanilla and the eggs one at a time, mixing until each is incorporated before adding the next. Stop the mixer and scrape
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Store the cupcakes covered loosely with plastic wrap or in a cake box for up to one day at room temperature or up to four days in the refrigerator. Serve at room temperature.
down the sides and bottom of the bowl. 3 With the mixer running on low, stream in the melted chocolate mixture and mix until combined. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. After the last streaks of the flour mixture are combined, mix on medium for no more than 30 seconds. 4 Fill the cupcake liners about two-thirds of the way full and bake for 20-24 minutes, until a toothpick inserted into the centre of a cupcake comes out clean. Let them cool in their pans for 5 to 10 minutes. Remove the cupcakes from their pans and allow to completely cool on a wire rack before frosting. 5 To make the caramel sauce, in a small heavybottomed saucepan, stir together the sugar, corn syrup, and two tablespoons water. Heat over high heat, without stirring, until the mixture turns a light-medium amber colour, 8-10 minutes. It will begin to rapidly boil before slowing down and darkening in colour; the darker the colour, the richer the caramel will taste. Remove from the heat once the correct colour is reached and the bubbles start to subside. Slowly and carefully whisk in the cream. The mixture may foam up and sputter, so stand clear and keep whisking. Add the butter and stir until melted. Add the vanilla and salt and stir to combine. Pour the caramel into a heatproof container and let cool until it reaches the desired consistency (it will thicken as it cools), or refrigerate until ready to use. 6 To make the caramel corn, preheat the oven
to 120˚C/100˚C fan/gas mark ½. Line a large rimmed baking sheet (or two smaller sheets) with parchment paper. Stir together the popcorn and peanuts in a large bowl. Pour the cooled caramel sauce over the popcorn mixture. Quickly yet carefully stir the mixture with a rubber spatula until the popcorn mixture is evenly coated in caramel. Tip the mixture out onto the prepared baking sheet(s) and spread it into an even layer. Bake for 45-60 minutes, stirring every 15 minutes. Let cool, then break into small chunks. 7 To make the buttercream, in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the butter and peanut butter until smooth and creamy. With the mixer running on low, gradually add 310g of the confectioners’ sugar, the vanilla, and salt. Add one tablespoon of the milk and mix until incorporated. Turn the mixer up to medium-high and mix until the frosting is smooth and creamy. Add the remaining 65g confectioners’ sugar, 30g at a time, and/or the remaining tablespoon milk until the desired consistency is achieved: the frosting should be soft and pipeable, but not runny. 8 To decorate with the simple swirl cupcake frosting technique, fill a piping bag fitted with a large round tip with the peanut butter buttercream. Swirl the buttercream on top of the cooled cupcakes. Pile the cooled caramel corn on top of the buttercream.
APRIL 2019
22/03/2019 14:08
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-42
IN THIS SECTION
YOU LOOK RADISHING, p30
Add some crunch to your kitchen with fresh, peppery radishes
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NEW WAYS WITH SEASONAL PRODUCE, p36
Tasty ways to use peppers, asparagus and spinach, just coming into season
A WALK ON THE WILD SIDE, p40 Wild garlic is easy to find and one of the tastiest treats of this time of year
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You look radishing
Add some crunch to your kitchen with fresh, peppery radishes
In season April to October Radishes love… • Avocados • Basil • Butter • Cheese, especially blue, feta • Chives • Coriander • Cream cheese • Cucumbers • Eggs • Dill • Fish, crab & prawns • Lemon • Lettuces • Mint • Olive oil • Onions • Parsley • Spring onions • Thyme • Vinegar
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APRIL 2019
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what’s in season? radishes
Herbed egg salad tartines with quick pickled radishes Serves 4
For the pickled radishes: 300ml white wine vinegar or apple cider vinegar 1 tsp sugar 1 tsp salt 200g radishes, sliced For the egg tartines: 8 eggs 4 tbsp mayonnaise Salt and black pepper 8 slices of sourdough bread, toasted 3 spring onions, very thinly sliced 4 tbsp fresh dill, roughly chopped 2 tbsp fresh chives, snipped 1 tsp lemon zest, grated, and 1 tsp fresh lemon juice 1 tsp olive oil 1 For the pickled radishes, combine the vinegar, salt and sugar in a bowl and stir to dissolve. Add the radishes and set aside for one hour. 2 Gently lower the eggs into a large saucepan of boiling water and cook for 8-9 minutes. Immediately use a slotted spoon to transfer the eggs to a bowl of iced water and allow to cool. 3 Peel the eggs and chop them roughly. Gently stir the eggs together with the mayonnaise and some salt and pepper. Spoon over the sourdough toast. 4 In a small bowl, combine the spring onions, dill, chives and lemon. Add the lemon juice and olive oil and season with salt and pepper. Toss to coat. 5 Pile the herb mixture on top of the egg and top with the pickled radishes. Per Serving (2 tartines) 377kcals, 17.1g fat (3.7g saturated), 42.8g carbs (5.1g sugars), 22.4g protein, 9.6g fibre, 0.875g sodium
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Bacon and balsamic braised radishes Serves 4
20g butter 3 streaky bacon rashers, chopped 2 large shallots, finely sliced 450g radishes, halved 2 tbsp balsamic vinegar 120ml water 1 tbsp fresh thyme leaves Salt and black pepper 1 Place the chopped bacon in a large heavy pan over a medium-high heat and cook for 4-5 minutes until golden and lightly crispy. Add the shallots and cook for two minutes. Use a slotted spoon to transfer to a place.
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2 Add the butter to the pan and allow to melt. Add the radishes cut-side down and cook for 2-3 minutes without moving, until the bottoms begin to brown. 3 Stir the bacon and shallots back into the pan. In a jug, stir together the balsamic vinegar and the water. Pour into the pan. 4 Cover with a lid, turn the heat to low and simmer for 8-10 minutes or until the radishes are tender. 5 Remove the lid and simmer for 3-4 minutes, or until the liquid has reduced and is syrupy. Stir in the fresh thyme leaves, season to taste and serve. Per Serving 86kcals, 6.1g fat (2.6g saturated), 5.6g carbs (2.1g sugars), 2.8g protein, 2.1g fibre, 0.113g sodium
APRIL 2019
22/03/2019 14:12
what’s in season? radishes
Garlic roasted radishes Serves 4
500g radishes, trimmed and halved 5 garlic cloves, crushed 40g butter Salt and black pepper Fresh chives, snipped, to serve 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Line a large baking tray with foil and set aside. 2 In a bowl, combine all of the ingredients and toss to coat the radishes completely in the melted butter. 3 Place the radishes on the prepared baking tray, cut side down. 4 Bake for 15 minutes or until golden brown. 5 Scatter over some snipped fresh chives and serve immediately.
Per Serving 98kcals, 8.3g fat (5.2g saturated), 5.5g carbs (1.2g sugars), 1.2g protein, 2.1g fibre, 0.146g sodium
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A bit on the side… THAI RADISH AND CARROT SALAD Serves 2 In a jar, combine 4 tbsp sweet chilli sauce, the zest and juice of 1 lime and 1 tsp fish sauce. Seal tightly with a lid and shake to combine. Chop ½ a head of iceberg lettuce and place in a large bowl. Cut 2 carrots into very thin matchsticks and add to the bowl along with 12 thinly sliced radishes, 4 sliced spring onions, 1 deseeded and chopped red chilli and a handful of chopped fresh coriander. Just before serving, pour over the dressing and toss to coat. RADISH RAITA Serves 6-8 In a bowl, stir together 300g plain full-fat yoghurt, 100g grated radishes, 3 tbsp chopped fresh coriander, 2 tbsp chopped fresh mint, 2 tbsp finely chopped red onion and 1 tbsp lemon juice. Season with salt and black pepper. RADISH AND POTATO SALAD Serves 4 Slice 500g new potatoes ½cm thick and cook in a large pan of boiling, salted water for 8-10 minutes or until tender. Drain well and set aside to cool for 10-15 minutes. In a large bowl, stir together 5 tbsp crème fraîche with 1 tbsp wholegrain mustard. Chop ½ a small red onion very finely and add to the bowl along with some salt and black pepper. Stir top combine well. Add the potatoes and 200g sliced radishes and toss well to combine.
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Also available in:
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22/03/2019 16:07 01/08/2018 15:03
3 NEW WAYS
NEW WAYS WITH SEASONAL PRODUCE
WITH PEPPERS
Roasted peppers with tomatoes, garlic and anchovies Serves 4 Preheat the oven to 160ËšC/140ËšC fan/ gas mark 3. Put 4 halved, deseeded red peppers into a large baking dish. Drizzle with olive oil and turn cut-side up. Roast for 35 minutes or until softened but not collapsed. Remove 12 anchovies from their oil and slice lengthwise. Cut 16 cherry tomatoes in half and thinly slice 2 large garlic cloves. Into each pepper, place three anchovy slices, four tomato halves and a few garlic slices. Drizzle with some more olive oil and top each with a sprinkling of breadcrumbs. Return to the oven for 30 minutes until the tomatoes are soft. Leave to cool and serve warm or at room temperature with plenty of good crusty bread.
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Super speedy red pepper pasta
Pepper, potato and chorizo hash Serves 4 Heat 1 tbsp oil in a non-stick pan over a medium heat. Cook 2 deseeded and sliced pepper and 2 sliced onions for 8-10 minutes until soft. Season with salt and black pepper. Push the vegetables to the side of the pan and add 150g chopped chorizo. Cook for 2-3 minutes until the chorizo has released its oils. Transfer the vegetables and chorizo to a plate and set aside. Chop 500g cooked and cooled baby potatoes into 1cm cubes. Heat 2 tbsp oil in a second pan and fry the potato cubes for 8-10 minutes until golden and crisp on all sides. Season with 1 tsp smoked paprika and some salt and pepper. Stir in the chorizo and vegetables and heat through. Meanwhile, in the pan used for the vegetables, fry 4 eggs until cooked to your liking. Divide the hash between four plates and top with the eggs.
Serves 2 In the bowl of a food processor, whizz together 4 roasted red peppers from a jar with 3 tbsp of their oil, 1 deseeded red chilli and 4 garlic cloves. Season well and set aside. Bring a large pan of salted water to the boil over a high heat and cook 150g spaghetti according to package instructions until just barely al dente. Drain well, reserving a little of the pasta cooking water. Return the pasta to the pan and add the red pepper sauce and a splash of the reserved cooking water. Warm through over a medium heat and stir in a splash of cream and 30g grated Parmesan (or vegetarian alternative). Divide between serving bowls and top with extra grated cheese and some toasted pine nuts.
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3
what’s in season? spring greens
NEW WAYS WITH SEASONAL PRODUCE
NEW WAYS
WITH ASPARAGUS
Cheesy garlic asparagus Serves 4 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Lightly grease a baking tray with oil or cooking spray. Snap any woody ends off 500g asparagus and arrange the asparagus on the prepared baking tray. In a small bowl, stir together 3 tbsp olive oil, 4 crushed garlic cloves and some salt and pepper. Drizzle over the asparagus and toss to coat. Bake for 10-12 minutes until just barely tender. Top with 150g grated Mozzarella. Place under a hot grill for 4-5 minutes until the cheese is bubbling and golden. Serve immediately.
Creamy chicken and asparagus pasta Serves 4 Snap any woody ends off 1 bunch of asparagus and chop into 3cm lengths. Bring a large pan of salted water to a boil and cook 300g penne according to package instructions. During the last five minutes of cooking, add the asparagus to the water. Drain well and set aside. Heat 1 tbsp olive oil in a pan over a medium-high heat. Add 3
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chopped chicken fillets and brown on all sides. Reduce the heat to medium. Add 3 crushed garlic cloves, 1 tsp dried basil, 1 tsp dried oregano and a pinch of dried chilli flakes and cook for two minutes. Add 120ml chicken stock, 60ml milk, 120g soft cream cheese and 20g grated Parmesan. Stir until well combined and cook until the chicken is completely cooked throughout and the cream cheese is melted. Stir in the cooked pasta and asparagus. Add salt and pepper to taste and serve topped with extra Parmesan.
Soft-boiled eggs with asparagus soldiers Serves 4 Snap any woody ends off 20 spears of asparagus. Bring a pan of salted water to a boil. Lower in 4 eggs and the asparagus and simmer for 4-5 minutes. Drain the asparagus well and divide the spears between two warm plates. Transfer the eggs to egg cups and put them on the plates with the asparagus. Remove the tops of the eggs to expose the runny yolks. Add a knob of butter and some salt and pepper to each yolk. Dip in the asparagus as you eat, adding more butter and seasoning as desired. Easy Food 37
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3 NEW WAYS WITH SPINACH
NEW WAYS WITH SEASONAL PRODUCE
Garlic and chilli spinach Serves 4 Melt 30g butter in a large pan over a medimhigh heat. Add 100g breadcrumbs, the zest of 1 lemon, 3 crushed garlic cloves and 1 finely chopped red chilli. Cook until golden and crunchy. Remove from the pan, season and set aside. Add 400g spinach to the pan and cook for 4-5 minutes until wilted and soft, stirring. Season with salt and pepper and top with the crunchy crumbs to serve.
Creamy spinachstuffed chicken Serves 4 Preheat the oven to 190˚C/170˚C fan/ gas mark 5. Season 4 chicken fillets with salt, pepper and some smoked paprika. Use a sharp knife to cut a pocket into the side of each chicken fillet. In a bowl, combine 120g soft cream cheese, 20g grated Parmesan, 2 tbsp sour cream, 50g finely chopped fresh spinach, 1 crushed garlic clove and a pinch of dried chilli flakes. Season with salt and black pepper and stir well to combine. Spoon the spinach mixture into each chicken fillet. Place the chicken in a baking dish and bake for 25-30 minutes or until completely cooked through.
Saag paneer Serves 4 In a blender, combine 4 crushed garlic cloves, 1 x 3cm piece of peeled and chopped fresh ginger, 1 green chilli and 60ml water. Whizz to form a smooth paste. Melt 30g butter in a pan over a medium-high heat. Add the ginger-garlic paste and cook for 30 seconds, stirring. Add 200g finely chopped spinach and season to taste. Cook for two minutes until wilted, stirring. Turn the heat to medium-low, cover with a lid and cook for 15 minutes until the spinach is very soft, stirring often. Stir in 80ml cream, ½ tsp garam masala and a pinch of cayenne pepper. Add 200g paneer cheese. Cover again and continue cooking for 15 minutes until thickened. Serve with rice and/or naan bread.
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APRIL 2019
22/03/2019 14:16
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21/09/2018 12:47
A walk on the wild side Wild garlic is easy to find and one of the tastiest treats of the season
W
ild garlic grows all over the island of Ireland and is one of the easiest wild foods to find and forage. From mid-March until the middle of April, you’ll find it in damp, shaded places: near streams, in woodlands and growing along country lanes. Identifying garlic The leaves are spear-shaped, pointed and bright green, with a single green stalk bearing a few small, white flowers. Some people prefer the younger, milder leaves; once the plant has flowered, the flavour is stronger, and you can collect both leaves and flowers at the same time. If you haven’t foraged for garlic before, we recommend waiting until the flowers appear,
as this will make the plant easier to identify. If you have any doubts, crush the leaves between your fingers — they should release a strong, unmistakable smell of garlic. Foraging responsibly The golden rule of foraging is leave one third for the birds and one third for regrowth. Use scissors to snip off mid-sized to larger leaves and flower heads. Don’t dig up the bulbs, and never strip a plant of all of its leaves or remove all of the flowers or plants in a small area. Preparing your haul Shake the flowers to remove any lingering insects, then wash the flowers and leaves in cold water and spread out on a clean cloth. Pat dry with a cloth or kitchen paper.
Top tips Spread your pesto over bread, or bake it into your next loaf; stir through pasta; serve over chicken, fish or lamb; enjoy in sandwiches; toss through roast vegetables; use on pizza instead of tomato sauce; or use as a base for a homemade salad dressing.
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APRIL 2019
22/03/2019 14:17
what’s in season? wild garlic
Irish wild garlic pesto Makes 2 medium jars
200g wild garlic leaves, stems removed, washed, dried and roughly chopped 120g Irish hard cheese (e.g. 15 Fields, Coolea, Cáis na Tíre), grated 350ml cold pressed Irish rapeseed oil, plus extra for drizzling 100g hazelnuts, skinned and roughly chopped Juice of ½ a lemon Salt and black pepper 1 In the bowl of a food processor, combine the wild garlic leaves, cheese, oil, hazelnuts and lemon juice. 2 Whizz until smooth, adding a little more oil if you prefer a looser consistency. 3 Season to taste with salt and black pepper. 4 Transfer to clean jars and top with an extra drizzle of oil to create a seal. Per Serving 254kcals, 25.1g fat (2.1g saturated), 1.7g carbs (0.4g sugars), 3.3g protein, 0.9g fibre, 0.067g sodium
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Creamy wild garlic soup Serves 6
50g butter 150g potatoes, peeled and chopped 1 onion, chopped Salt and black pepper 900ml chicken or vegetable stock 250ml cream 150g wild garlic leaves, stems removed, washed, dried and roughly chopped 1 Melt the butter in a large saucepan over a medium-low heat. Add the potatoes and onions and season well. Cover and cook for 8-10 minutes until softened but not coloured, stirring occasionally. 2 Add the stock and bring to the boil. Reduce to a simmer and cook for another 6-8 minutes until the potatoes and onions are very soft. 3 Add the wild garlic and bring to the boil. Cook with the lid off for 4-5 minutes just until the garlic is cooked; do not overcook or the soup will lose its vibrant colour. 4 Use a stick blender to whizz the soup until smooth. Stir in the cream and add more salt or pepper as desired. 5 Serve sprinkled with a few wild garlic flowers, if desired. Per Serving 118kcals, 9.1g fat (5.6g saturated), 8.2g carbs (2.2g sugars), 2.2g protein, 1.3g fibre, 0.633g sodium
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APRIL 2019
22/03/2019 14:18
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
44-53
IN THIS SECTION
HEARTY FAMILY FAVOURITES, p44 Make meals the whole family will love using quality Irish beef
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EASTER SUNDAY LUNCH, p52
Hop to it this Easter with this elegant spread from Catherine Fulvio
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Hearty FAMILY FAVOURITES Make meals the whole family will love using quality Irish beef
Ale-marinated steak Serves 2 1 bottle of The Crafty Brewing Company Irish Pale Ale 1 tsp sweet paprika 1 tsp dried garlic 1 tsp runny honey 3 tbsp soy sauce 1 x 454g Lidl Deluxe Irish Hereford striploin steaks
Top tips By covering the beef in an ale marinade you make your steak incredibly tender with a wonderful sweet malt flavour. Before you start, let the steak sit at room temperature for about 30 minutes after removing from the marinade and before cooking — this will result in much more even cooking. After cooking, leave it to rest for a few minutes and rub with a little olive oil or butter for an incredibly juicy steak.
1 Pour the ale into a large bowl and stir together with the dried spices, honey and soy sauce. Remove the steak from the packaging and submerge in the marinade. Cover the bowl and refrigerate for one hour. 2 Remove the steak from the marinade and leave to come to room temperature. Heat a griddle pan or barbecue to a high heat; this marinade makes the beef very tender and it will cook quickly, so if you like your meat medium-rare, simply sear for 1-2 minutes on each side. Set the steak aside and leave to rest for five minutes. 3 Pair your steak with the ale used for the marinade. Serve with homemade chips or baked potato and fresh salad. Per Serving 535kcals, 24.2g fat (0g saturated), 7.8g carbs (3.4g sugars), 66g protein, 0.6g fibre, 1.492g sodium
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DF
Lidl beef is 100% Irish. Whether you prefer it slapped between buns or simmered in a stew, the Lidl fresh Irish beef range offers quality cuts to suit every cook. From Irish beef roasting joints and handy packs of organic mince beef to succulent aged steaks at incredible prices, Lidl is proud of their traceable beef and the expert local farmers who produce it. 44 Easy Food
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APRIL 2019
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larder luck beef
Low carb beef lasagne with creamy cheese topping Serves 4-6 2 aubergines, sliced lengthways 2 tbsp rapeseed oil ½ an onion, finely chopped 100g button mushrooms, sliced 2 garlic cloves, chopped 3 strips of streaky bacon, finely chopped 500g Inisvale Organic Steak Mince Salt and black pepper 125ml red wine 400ml beef stock 3 tbsp tomato purée ½ tsp paprika 2 tsp dried Italian herbs Butter, for greasing 2 courgettes, sliced lengthways For the creamy cheese topping: 300ml double cream 100g Parmesan, grated 250g Ricotta 100g Mozzarella, grated 1 tsp fresh parsley, finely chopped
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1 Mix together all of the ingredients for the topping and set aside. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Season the sliced aubergine strips with salt and allow to stand for 15 minutes; this extracts any excess moisture from them. After 15 minutes, rinse the slices under running water to remove the salt, then pat them dry with kitchen paper. Arrange the slices in a single layer on a baking tray and roast in the oven for 15 minutes until they have softened but are still firm. Set aside. 3 Heat the rapeseed oil in a pan over a mediumhigh heat and cook the onions, mushrooms, garlic and bacon for about five minutes until the onions are soft and the bacon is crispy. 4 Add the mince, season well and cook until browned throughout, stirring regularly to break up any clumps. 5 Add the wine, stock, tomato purée, paprika and Italian herbs; mix well to combine. Increase the temperature and allow to simmer uncovered for 20-25 minutes or until the liquid has reduced by half and becomes a thick sauce. Season to taste. 6 Grease a baking dish with butter. Spread a layer of the mince mixture into the bottom and then top with a layer of aubergines. Put a few dollops of the cheese mixture over the
aubergines, then spread over a layer of mince. 7 Top with a layer of courgettes. Spread the rest of the cheese mixture over the top. 8 Bake for 25 minutes until it is bubbling and golden brown on top. Leave to stand for 15 minutes before serving. Per Serving 493kcals,25.7g fat (10.4g saturated),20.1g carbs (8.1g sugars), 43.8g protein, 7.9g fibre, 0.105g sodium
T
Top tips This recipe is great made the day before, refrigerated and then baked just before serving.
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Top tips When cooking steak, make sure the pan is as hot as possible before adding the steak. This ensures a proper sear, adding a lovely colour and rich flavour.
Balsamic Steak Salad Serves 4 For the marinade/dressing: 60ml extra-virgin olive oil 2 tbsp balsamic vinegar 2 tsp lemon juice ½ tbsp Dijon mustard ½ tsp dried oregano ½ tsp dried thyme Salt and black pepper For the steaks: 2 x Inisvale Rib Eye Steaks 20g butter 1 tbsp olive or rapeseed oil 1 garlic clove, crushed
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For the salad: 100g mixed leaves 1 small red onion, thinly sliced 1 ripe avocado, thinly sliced 200g cherry tomatoes, halved ½ a cucumber, chopped 50g blue cheese, crumbled 1 In a jug, whisk together all the ingredients for the salad dressing until well combined. 2 Measure out 60ml of the mixture, pour it into a sealable bag and add the steaks, setting the rest of the mixture aside. Seal the bag and rub the marinade all around the steaks. Place in the fridge for 30 minutes. 3 Remove the steaks from the bag and allow to come to room temperature for around 20 minutes.
4 Melt the butter with the oil and garlic in a heavy-based pan over a high heat. 5 Add the steaks and cook for 3-4 minutes per side or until cooked to your liking. Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes. 6 In a large salad bowl, combine the mixed leaves, red onion, avocado, cherry tomatoes and cucumber. Drizzle over most of the reserved dressing and toss to coat. Divide the salad between serving plates. 7 Slice the steaks against the grain and arrange over the salad. Crumble over the blue cheese, then drizzle with the remaining dressing to serve. Per Serving 408kcals, 37.4g fat (10.2g saturated), 11.1g carbs (3.8g sugars), 32.4g protein, 4.98g fibre, 1.417g sodium
APRIL 2019
22/03/2019 14:20
larder luck beef
Rib roast with caramelised onion butter Serves 2 For the caramelised onion butter: 2 tbsp olive or rapeseed oil 3 oil-packed anchovy fillets 1 onion, sliced Pinch of brown sugar 120g butter, at room temperature For the rib roast: 1 x Deluxe 28-Day Aged Rib Roast on the Bone 2 tbsp olive oil To serve: Baked potatoes Green beans 1 For the butter, heat the oil in a heavybased pan over a medium-low heat. Add the anchovies and cook for 3-4 minutes until they have dissolved, stirring frequently. 2 Add the onion and sugar and cook for 45 minutes until caramelised, stirring frequently. Add a splash of water if needed to stop the onions from catching on the bottom of the pan. 3 Remove from the heat and allow to cool to room temperature. 4 In a food processor, combine the cooled caramelised onions and butter. Pulse until smooth. Use parchment paper to form the butter into a log. Wrap up tightly, then place in the fridge until firm. 5 Remove the rib roast from the fridge 30 minutes before you start cooking. Preheat the oven to 180°C/160˚C fan/gas mark 4. 6 Heat the oil in an ovenproof pan over a high heat. Brown the rib roast on all sides. 7 Place a knob of the caramelised onion butter on top of the rib roast, then transfer the pan to the centre of the oven and cook for 6 minutes for rare, 8-10 minutes for medium-rare, 14 minutes for medium or 16-17 minutes for medium-well. 8 Transfer to a plate, tent loosely with foil and allow to rest for 15 minutes. 9 Carve the steak and divide between plates, then top each with a generous slice of the caramelised onion butter and serve with baked potatoes and green beans.
Meet Lidl’s farmers Meet Andy Sheridan, just one of the farmers that supplies Lidl with quality Irish beef. With a large variety of tasks, there is always something different to do every day on his Co. Meath farm. With Lidl fresh beef being 100% fully traceable from farm to fork, only the highest animal welfare standards will do. Fed on grass and out to pasture for 240 days a year, Andy ensures his animals receive the best care and attention that he can give.
Per Serving 822kcals, 58.1g fat (25.3g saturated), 2.7g carbs (1.3g sugars), 69.1g protein, 0.6g fibre, 3.16g sodium
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Top tips This is a great dish to cook in a slow cooker if you have one; add everything to the slow cooker after Step 2. This filling can be used for pot pies; add a layer of puff pastry over the top of a baking dish or individual ramekins and bake until light golden brown and crispy.
Hearty beef steak and Guinness stew Serves 4-6 For the marinade/dressing: 50g plain flour Salt and black pepper 1kg Hereford Beef Sirloin Steak, cubed 15g butter Olive oil, for frying 250ml beef stock 500ml Guinness 2 tbsp tomato relish 1 tbsp wholegrain mustard 1 onion, sliced 4 celery stalks, chopped 4 carrots, peeled and chopped 2 tbsp fresh thyme, chopped 250g chestnut mushrooms, sliced 2 tbsp parsley, chopped
Lidl supports passionate home cooks Caitríona Redmond is a full-time working mum who often feels pulled in every direction. She has two lively small boys, and a teenage daughter. With her husband, that makes five mouths to feed — and that doesn’t include the dog! She runs the household on a tight grocery budget which can be as little as €90 per week for her family of five (including cleaning materials).
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1 Season the flour with some salt and pepper. Toss the steak in the flour until lightly coated. 2 Heat the oil and butter in a heavy casserole dish over a high heat. When the dish is hot, add the steak and cook for 2-3 minutes, turning to brown well on all sides. 3 Remove from the pan and set aside. 4 Stir in the stock and scrape any sticky browned bits from the bottom of the dish. 5 Stir in the Guinness, tomato relish, mustard, onion, celery, carrots and thyme. Season well and return the steak to the dish. 6 Reduce the heat to medium-low and cover with a lid. Cook for 2½-3 hours, or until the steak is tender and sauce has thickened. 7 Heat some more oil in a frying pan over a medium-high heat and cook the mushrooms for 5-7 minutes until browned. 8 Fold the mushrooms and parsley into the stew just before serving with cabbage and creamy mashed potatoes. Serve with stir fried cabbage and creamy mashed potatoes. Per Serving 798kcals, 33.1g fat (16.4g saturated), 58g carbs (5.6g sugars), 59.9g protein, 4.5g fibre, 0.477g sodium
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APRIL 2019
22/03/2019 14:20
larder luck beef
Beef lettuce cups Serves 4-5 1 x 380g pack Inisvale Organic Steak Mince 200g dried fine rice noodles 1 tbsp sunflower oil 1 tsp minced garlic 1 tsp minced ginger (or use a jar of ginger and garlic paste) 2 medium carrots, peeled and sliced into batons 2 handfuls of Brussels sprouts, trimmed, peeled and quartered 1 cupful of frozen sweetcorn 1 head of lettuce separated into leaves and washed
1 Heat a large, heavy-bottomed frying pan or wok over a high heat (do not add oil). Once the pan is smoking, add the steak mince and flatten it down on the pan. Don’t stir it too much; the key here is to let the mince stick in chunks and not turn into fine gritty pieces. Once the mince starts to turn a dark brown colour, turn it over in the pan. Toss the mince around until it is dark brown all over, then remove from the pan and leave to drain on a piece of kitchen paper. 2 Boil a kettle of water and put the rice noodles into a large, heatproof bowl. Pour the hot water over the noodles and set aside to soften. 3 Return the pan or wok to the heat and add the oil. Once it starts to heat through, spoon the minced garlic and ginger into
the oil (be careful, as it will spit in the hot oit), then add the carrots an sprouts. Cook, tossing regularly, for about three minutes. 4 Using a tongs, lift the soaked noodles from the hot water. Don’t worry about straining them as you’ll use the excess water for the rest of the cooking process in the frying pan. Add the noodles to the frying pan, then stir in the sweetcorn. Cook for a further five minutes and season to taste. 5 Spoon the filling into the inside of the lettuce leaves to serve. Serve with your favourite toppings, like chopped coriander, chilli or peanuts. Per Serving 229kcals, 7g fat (1.9g saturated), 24.7g carbs (3.7g sugars), 18.8g protein, 3.4g fibre, 0.1g sodium
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Top tips Baby gem is an ideal lettuce for this dish, but you could use any firm leaf lettuce such as iceberg, romaine or even radicchio or endives for a nice bitter bite.
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Caitríona’s tips I return to this recipe nearly every second week because I know when I make it, the kids will eat all the vegetables included in it and it cooks away in the corner of the kitchen all day while I’m working. There is nothing better than opening the door and smelling the dinner is ready when I get home! This is also a perfect freezer meal for batch cooking over the weekends; just add pasta when you have defrosted it for a quick and delicious dinner.
Slow-cooker beef ragout Serves 6 1 x 500g carton of tomato passata 2 tbsp tomato purée ½ tsp each of salt and pepper 1 tsp mixed herbs 2 garlic cloves, crushed 2 red peppers, deseeded and chopped 1 generous glug of white wine vinegar
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1 tsp caster sugar 3 medium carrots, peeled and chopped 1 x pack of Lidl Stewing Beef To serve: Cooked pasta 1 Place all the ingredients, excluding the pasta, into a slow cooker. Stir so that the ingredients are combined, then stir in a cup of water.
2 Put the lid on the slow cooker and cook on high for 5-6 hours. If you are going to be out of the house for part of the day, use a timer plug. 3 After 5-6 hours, remove the lid, stir everything to combine and serve with freshly cooked pasta. Per Serving 207kcals, 5.4g fat (2g saturated), 11.7g carbs (7.3g sugars), 27.3g protein, 1.3g fibre, 0.277g sodium
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APRIL 2019
22/03/2019 14:20
larder luck beef
Spaghetti Bolognese Serves 4-6 2 tbsp olive oil 1 onion, finely chopped 1 large carrot, finely chopped 1 celery stalk, finely chopped 500g Inisvale Organic Steak Mince 3 garlic cloves, crushed 1 tbsp dried oregano 1 tsp dried basil 1 bay leaf 1 tbsp tomato purĂŠe 2 x 400g tins of chopped tomatoes 200ml tomato passata 100ml red wine 1 beef stock cube Salt and black pepper To serve: 400g spaghetti Parmesan, grated Garlic bread 1 Heat the oil in a large pan over a medium-low heat. Cook the onion, carrot and celery for 12-15 minutes until softened. Increase the heat and add the mince. Cook until browned all over, breaking it up into small pieces with a wooden spoon. 2 Add the garlic, oregano, basil and bay leaf and cook for five minutes longer. 3 Stir in the tomato purĂŠe, chopped tomatoes, passata, red wine and beef stock cube. Season generously and cover with a lid. Simmer for one hour, stirring occasionally, until thick. 4 Bring a pot of salted water to the boil and cook the spaghetti according to the package instructions. Drain and stir into the Bolognese sauce.Serve hot with grated Parmesan and garlic bread. Per Serving 559kcals, 18.4g fat (4.7g saturated), 66g carbs (6.9g sugars), 30.8g protein, 2.8g fibre, 0.355g sodium
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Bunny ears cream tart Serves 6-8
For the biscuit dough: 360g plain flour 200g butter, diced (not too soft) 50g ground almonds 100g Siúcra Caster Sugar Zest of 1 lemon 1 egg 50ml cold water For the filling: 250g mascarpone cheese Juice of 1 lemon 4 tbsp Siúcra Icing Sugar 100ml cream 60g white chocolate, melted To decorate: 1 bunny ears template made from light card (the total size should be between 20-25cm) Organic flowers or edible flowers Mini Easter eggs
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Raspberries (optional) Colourful mini meringues Siúcra Roll Out Icing to make daisies Siúcra Icing Sugar 1 To make the biscuit bunny ears, place the flour into the bowl on a food processor. Add the diced butter and pulse to form fine breadcrumbs. Transfer to a large bowl and pour in the ground almonds, stir in the caster sugar and lemon zest. Add the egg and enough cold water to form a biscuit dough. Wrap up and place in the fridge for at least 30 minutes. 2 Preheat the oven to 180°C/160°C fan/gas mark 4. Roll the dough out to about 1cm thickness on parchment dusted with flour. Using a sharp knife cut around the template that you have made, remove the excess biscuit dough. Slide the parchment and bunny ears onto a baking tray. 3 Repeat to prepare for the second bunny ears. The excess pastry can be frozen or little biscuits can be made. 4 Bake both the bunny ears for 20-22
minutes depending on the thickness and size until lightly golden brown and set. Leave to set on the baking tray until completely cold. 5 To make the filling, combine all the ingredients into a mixer bowl and whisk until thick, but you must still be able to pipe with it. 6 Spoon the mix into a piping bag with a plain or star nozzle. 7 To assemble, the biscuit layers must be cold. Place one bunny ears biscuit layer on a board or flat platter. Dust the bunny eggs with icing sugar. 8 Pipe rosettes on the entire biscuit layer and then top with the final biscuit layer. Dust the second biscuit layer with icing sugar. Place this on top and pipe over. 9 Using Siúcra Roll Out Icing, create cut out shapes of daisy flowers, add food colouring to the mixture to change the colour. Add mini eggs and sweet treats to decorate. Per Serving 372kcals, 11.2g fat (4.9g saturated), 57.9g carbs (21.6g sugars), 10.7g protein, 2g fibre, 0.045g sodium
APRIL 2019
22/03/2019 14:22
larder luck Easter
Easter Sunday lunch Hop to it this Easter with this elegant Easter lunch spread from Siúcra and Catherine Fulvio! Greek-style butterflied leg of lamb with chimichurri Serves 6-8
For the butterflied lamb: 2 tsp fresh oregano, chopped 2 garlic cloves, finely chopped 2 tbsp Siúcra Rich Brown Sugar 4 tbsp olive oil 2 lemons, juice only Salt and freshly ground black pepper 1.5kg leg of lamb, deboned and butterflied For the chimichurri: 30g parsley sprigs, keep the stalks on 20g coriander sprigs, keep the stalks on 4 medium sprigs of oregano 4 small sprigs of mint 60ml extra-virgin olive oil ½ tsp paprika 1½ tbsp Siúcra Caster Sugar 4 tbsp red wine vinegar To serve: Roasted garlic bulb halves Sprigs of mint Roasted red peppers and courgettes 1 To prepare the marinade for the lamb, mix the oregano, garlic, Siúcra rich brown sugar, olive oil, lemon juice and freshly ground black pepper in a small bowl. 2 Place the butterflied lamb into a shallow dish and pour over the marinade, rub this into the lamb, cover and allow to marinade in the fridge for at least three hours. Remove from the fridge and bring the lamb to room temperature (allow 30 minutes). Pat the lamb dry and brown both sides in a hot frying pan over the hob. 3 To roast, preheat the oven to 220°C/200°C fan/gas mark 6. Place the lamb into the roasting pan, season with freshly ground pepper and a little salt, roast for about 15 minutes before turning the heat down to 190°C/170°C fan/gas mark 5 and roast for
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Catherine’s tips... Use Siúcra rich brown sugar to achieve a dark, crispy glaze on the lamb.
Check out the Siúcra Facebook page @SiúcraIreland and website www.siucra.ie for more delicious recipes.
a further 50 minutes or until your meat thermometer reaches 72°C for medium (or until it reaches your preference of “doneness”). If you like it well done, roast for a further 10-15 minutes. Keep basting the lamb from time to time. 4 While the lamb is roasting, prepare the chimichurri: place all the ingredients into a blender and pulse a few times and then using a spatula, push the ingredients down the side of the blender. Do short pulses about 7-8
times until you have a textured sauce. Taste, you may need to add a little more oil, salt, freshly ground black pepper or sugar. 5 Allow the lamb to “rest”, covered, for 15 minutes, then place on a platter of roasted red peppers and courgettes. Spoon over the chimichurri and serve. Per Serving 411kcals, 25g fat (5.5g saturated), 11.1g carbs (10.5g sugars), 35.2g protein, 0.2g fibre, 0.096g sodium
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22/03/2019 14:22
LoSalt_Easy Food Magazine_FP.qxp_Layout 1 22/11/2018 15:31 Page 1
Looking to reduce your salt intake without compromising on taste? ...try switching to the original and best reduced sodium salt
LoSalt recipe
Serves: 4 Prep: 15 mins Cook: 2 hours
Festive Beef Tagine • Preheat the oven to 180oC, gas mark 4. • Heat the oil and fry the onion and steak for 4-5 minutes to brown. Add the spices and garlic and cook for 1 minute. • Stir in the chick peas, tomatoes, cranberries, 200ml water and lemon and bring to the boil. • Stir in the squash and transfer to a casserole dish. Cover with a tight fitting lid and cook for 2 hours until the meat is tender, checking every 40 minutes or so and adding a splash of water if it starts to look dry. Remove the cinnamon stick. Stir in the LoSalt and coriander and serve with couscous.
1 tbsp oil 1 onion, chopped 400g pack diced braising steak 1 cinnamon stick 1 tsp ground coriander ½ tsp mixed spice 1 clove garlic, chopped 400g can chick peas, drained 400g can chopped tomatoes 75g dried cranberries 1 preserved lemon, chopped 400g butternut squash, peeled and diced ½ tsp LoSalt 28g pack fresh coriander, chopped
Visit losalt.com for many more delicious recipes
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22/03/2019 15:31
what's for dinner? FEEDING YOUR FAMILY, MADE EASY!
56-77
IN THIS SECTION
WEEKLY MENU PLANNER, p56
Keep it simple, keep it quick with our whole week's worth of tasty family meals
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FROM THE BUTCHER'S BLOCK, p68
Local butcher Michael Fleming tells us that times, they are a-changing
LIGHT AND LOVING IT, p70
Make the most of longer evenings with these simple ideas
FRY-DAY FISH FIX, p74
Because fish on a Friday should feel like a real treat
Easy Food 55
22/03/2019 15:12
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
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APRIL 2019
22/03/2019 14:24
what's for dinner? weeknight meals
Monday Gnocchi and vegetable traybake Serves 4
450g fresh potato gnocchi 2 medium peppers, deseeded and chopped into chunks 250g cherry tomatoes 1 red onion, chopped into chunks 1 courgette, chopped into chunks 4 garlic cloves, crushed ½ tsp dried chilli flakes (optional) 2 tsp fresh rosemary, leaves picked and chopped 2 tbsp olive oil Salt and black pepper 6 tbsp Ricotta 6 tsp fresh basil pesto 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Line a large rimmed baking tray with parchment paper. 2 Place the gnocchi, peppers, tomatoes, onion, courgette, garlic, chilli flakes (if using) and rosemary in a large bowl. Drizzle with the oil and season with salt and black pepper. Toss to combine. 3 Spread the gnocchi and vegetable out evenly on the prepared baking tray. 4 Roast for around 18 minutes until the gnocchi are golden and the vegetables are soft and lightly caramelised, tossing halfway through. Dollop over the Ricotta and pesto and return to the oven for 2-3 minutes until the Ricotta is melted and bubbling. 5 Divide the gnocchi and vegetables amongst serving bowls and serve immediately. Per Serving 313kcals, 9.7g fat (2.3g saturated), 49g carbs (5.4g sugars), 9.1g protein, 4.1g fibre, 0.523g sodium
Meat-free Monday!
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22/03/2019 14:24
Tuesday Hot smoked salmon kedgeree Serves 2
2 eggs 150g basmati rice 50g butter 2 leeks, washed, trimmed and chopped 1 tbsp hot or medium curry powder 300ml chicken stock 150g hot-smoked salmon or trout, flaked Handful of fresh dill, chopped Lemon wedges, for serving
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1 Lower the eggs into boiling water and simmer for 7 minutes. Drain and transfer to a bowl of iced water until completely cool. Peel and quarter rhe eggs and set aside. 2 Rinse the rice, then place in a bowl, cover with cold water and set aside to soak. 3 Meanwhile, melt the butter in a large, deep pan. Add the leeks, season with salt and pepper and cook for 5-7 minutes or until softened. Stir in the curry powder and cook for one minute. 4 Drain the rice and add to the pan along with the stock. Bring to a simmer, then cover with a lid and turn the heat to low. Put on the lid,
turn the heat down to low, and cook for 12-14 minutes or until the stock hads been absorbed and the rice is cooked. 5 Stir in the salmon, put the lid back and leave to warm through for 2-3 minutes. 6 Divide the kedgeree between two bowls and place the quartered eggs on top. Add the fresh dill and squeeze a little lemon juice, then serve immediately.
Per Serving 770kcals, 37.3g fat (16.4g saturated), 78.8g carbs (4.5g sugars), 31.3g protein, 4.3g fibre, 1.247g sodium
APRIL 2019
22/03/2019 14:25
what's for dinner? weeknight meals
Wednesday Asian lamb chops
1 small head of cabbage, shredded 1 bunch of spring onions, chopped Sesame seeds, for garnish Fresh coriander, chopped
Serves 4
3 tbsp soy sauce 1 tbsp sweet chilli sauce 2 tbsp brown sugar 2 tbsp sesame oil 3 garlic cloves, crushed 1 x 2cm piece of fresh ginger, grated 180ml water 2 tsp cornflour, mixed with 2 tsp water 8 lamb loin chops Salt and black pepper 1 tbsp vegetable oil
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To serve: Noodles, rice or mashed potato 1 In a small saucepan, combine the soy sauce, sweet chilli sauce, brown sugar, sesame oil, garlic, ginger and water. Bring to a boil over a high heat, then reduce the heat and simmer for 3-4 minutes. 2 Add the cornflour slurry and simmer for one minute. Transfer 3-4 tablespoons of the glaze to a small bowl to use for brushing, keeping the rest warm over a very low heat until ready to serve.
3 Season the lamb chops with salt and black pepper. Turn the grill on to a high heat. Cook the lamb chops for 3-4 minute per side or until cooked to your liking, brushing with the glaze a few times during cooking. 4 Meanwhile, heat the oil in a wok or pan over a medium-high heat and stir-fry the cabbage and spring onions for 4-5 minutes, tossing. 5 Serve the lamb chops with the stir-fried vegetables and some rice, noodles or mashed potato. Drizzle over the reserved sauce and scatter with some chopped fresh coriander and sesame seeds. Per Serving 766kcals, 56.8g fat (21.3g saturated), 24.7g carbs (11.2g sugars), 37.9g protein, 6.2g fibre, 0.87g sodium
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22/03/2019 14:25
Thursday Mediterranean style tuna fusilli
10-12 black olives, sliced 2 x 160g tins of tuna packed in sunflower oil, drained 6 artichoke hearts, chopped
Salt and black pepper 250g fusilli 1 tbsp olive oil 2 shallots, finely chopped 2 tsp Italian herbs 1 x 400g tin of whole plum tomatoes 150ml chicken or vegetable stock
1 Bring a large pan of salted water to a boil and cook the pasta according to package instructions. 2 Heat the oil in a large pan over a medium heat and add the shallots and herbs. Cook for 3-4 minutes, stirring regularly. 3 Add the plum tomatoes, stock and olives. Season with salt and pepper.
Serves 4
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4 Cover with a lid and cook over a mediumlow heat for five minutes. 5 Add the drained tuna and artichoke hearts. Cover and cook for another three minutes. Stir in the pasta, adding a splash of cooking water if needed to loosen. Serve immediately. Per Serving 571kcals, 13.3g fat (2.4g saturated), 78.6g carbs (8g sugars), 41.2g protein, 16.8g fibre, 0.542g sodium
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APRIL 2019
22/03/2019 14:26
what's for dinner? weeknight meals
Friday Leek, sausage and bean gratin Serves 4
1 tbsp olive oil 200g good-quality pork sausages, chopped into bite-sized chunks 4 leeks, thinly sliced Salt and black pepper 3 garlic cloves, sliced 100ml white wine 500ml chicken or vegetable stock 2 x 400g tins of cannellini or butter beans, rinsed and drained 100g breadcrumbs 50g mature Cheddar, grated
To serve: Green salad 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Heat the oil in a large pan over a medium heat. Cook the sausage pieces for 3-4 minutes until golden, then use a slotted spoon to transfer to a plate, reserving the fat in the pan. 3 Add the leeks and cook over a medium-low heat for 6-8 minutes until softened. Season with salt and black pepper, add the garlic and cook for one minute.
4 Stir in the wine, stock and beans. Season with salt and black pepper and allow to bubble gently for 5-6 minutes. Stir in the sausage pieces and warm through. 5 In a bowl, stir the breadcrumbs together with the Cheddar. 6 Transfer the leek mixture into a baking dish and top with the cheesy breadcrumbs. Bake for 10-12 minutes until golden, then serve with a green salad. Per Serving 453kcals, 21g fat (6g saturated), 41.1g carbs (5.7g sugars), 20.5g protein, 4.8g fibre, 1.113g sodium
YOURS MAKE IT pped Use cho place in o z chori ages s u of the sa rent fe if d a for r. u o flav
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Saturday Cheeseburger tacos Serves 4
1 tbsp vegetable oil ½ an onion, chopped 500g lean beef mince Salt and black pepper 2 tbsp ketchup 1 tbsp American-style mustard 180g Cheddar, grated 8 soft or hard taco shells Optional toppings: Tomato, chopped White onion, chopped Iceberg or Little Gem lettuce, chopped Pickled gherkins, chopped Burger sauce, ketchup, mustard and/or mayonnaise
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1 Heat the oil in a large pan over a medium heat. Add the onion and cook for 4-5 minutes until just softened. 2 Add the beef mince and season with salt and black pepper. Cook for 5-6 minutes until completely browned and no pink parts remain, breaking up any lumps with a wooden spoon. 3 Stir in the ketchup and mustard. Cook for 2-3 minutes. Stir in the grated cheese and allow to melt through. 4 Serve the cheeseburger mixture with your choice of soft or hard taco shells and add your favourite burger toppings. Per Serving 487kcals, 21.7g fat (4.5g saturated), 30.5g carbs (3.1g sugars), 40.6g protein, 2.1g fibre, 0.613g sodium
APRIL 2019
22/03/2019 14:26
what's for dinner? weeknight meals
Dessert Dark chocolate and almond dates Makes 12
12 Medjool dates 120g almond butter 150g dark chocolate, chopped 1 Slice the dates down one side and carefully remove the stones. Spoon a little almond butter into each date. Place the dates on a sheet of parchment paper. 2 Place the chocolate in a heatproof bowl over a pan of barely simmering water, making sure
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that the bottom of the bowl isn’t touching the water. 3 Allow the chocolate to melt slowly, stirring occasionally until smooth. Remove from the heat. 4 Dip the dates carefully into the melted chocolate and turn to coat completely. 5 Place the coated dates on a sheet of parchment paper. Allow to cool and set completely before eating. Per Serving 124kcals, 4.6g fat (2.7g saturated), 20.2g carbs (17.2g sugars), 1.9g protein, 1.8g fibre, 0.01g sodium
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Easy Food 63
22/03/2019 14:26
Sunday Chicken thighs with harissa and chickpeas Serves 4
1 tbsp olive oil 8 chicken thighs Salt and black pepper 1 small onion, finely chopped 2 garlic cloves, finely chopped 2 tbsp tomato purée 2 x 400g tins of chickpeas, rinsed and drained 4 tbsp harissa paste
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120ml chicken stock Handful of fresh parsley, chopped Lemon wedges, for serving 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Heat the oil in a large ovenproof pan over a medium-high heat. Season the chicken thighs with salt and pepper. Working in batches to avoid crowding the pan, brown the chicken on all sides, then transfer to a plate and set aside. 3 Pour off all but one tablespoon of fat from the pan. Add the onion and cook for 5-6 minutes until softened. Add the garlic and cook for one minute longer.
4 Stir in the tomato purée and cook for 1-2 minutes, stirring. Add the chickpeas, harissa and chicken stock. Bring to a simmer. 5 Nestle the chicken thighs in amongst the chickpeas, skin side up. Transfer the pan to the oven and roast for 20-25 minutes or until the chicken is completely cooked throughout. 6 Top with parsley and serve with lemon wedges for squeezing over.
Per serving: 457kcals, 18.4g fat (4.3g saturated), 14.5g carbs (2.5g sugars), 55.8g protein, 3.5g fibre, 0.322g sodium
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MARCH APRIL 2019
22/03/2019 14:27
what's for dinner? weeknight meals
Dessert Chocolate and strawberry turnovers Makes 9
1 x 320g sheet of puff pastry, thawed 50g Mascarpone or cream cheese, softened 50g strawberry jam 200g milk chocolate chips, chopped 1 egg, beaten 2 tbsp flaked almonds Granulated sugar
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1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Line two large baking trays with parchment paper. 2 On a lightly floured surface, roll the pastry sheet into a 30cm square. Cut the sheet into nine equal squares. 3 Spoon around one teaspoon each of Mascarpone and strawberry jam into the centre of each pastry square. Top each with around one tablespoon of chocolate chips. 4 Brush the edges of the squares with beaten egg. Fold the squares in half diagonally to enclose the filling. Crimp the edges together with the tines of a fork to seal.
5 Place the pastry triangles spaced 4-5cm apart on the prepared baking trays. Prick the tops of triangles with a fork. Brush the tops with egg, then sprinkle with a few flaked almonds and a little sugar. 6 Bake for 18-20 minutes or until puffed and golden brown. Transfer to a wire rack and allow to cool slightly before serving. Per Serving 373kcals, 22.9g fat (8.8g saturated), 35.8g carbs (14.5g sugars), 6.3g protein, 1.5g fibre, 0.118g sodium
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• Quick pickle red onions for a great salad ingredient, taco topping or sandwich filler. In a jar, combine 1 tsp each sugar and salt and 300ml white wine or apple cider vinegar. Stir to dissolve. Add 3 halved garlic cloves and 3-4 whole black peppercorns. Add your sliced red onions and place in the fridge for at least two hours. • Cook chopped onion, courgette and peppers in a little olive oil or butter over a medium heat until soft. Grease the cups of a muffin tin and put some of the vegetables in each cup. Top up with beaten eggs and bake at 180˚C/160˚C fan/gas mark 4 for 10-15 minutes until set. Enjoy the frittata cups warm or at room temperature. • Use artichoke hearts as a delicious pizza topping or addition to your next salad, or dish them up as part of an antipasto spread. • Leftover Mediterranean fusilli will be fantastic at room temperature as a pasta salad — a perfect packable lunch. • Flake leftover hot-smoked salmon and stir through a little Mascarpone or cream cheese. Flavour with lemon juice, chopped fresh dill, black pepper and a touch of horseradish sauce and serve on hot toast. • Add a spoonful of almond butter to your next smoothie for a hit of protein and healthy fats.
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CREAMY CURRIED PORK
Why choose Avonmore Cooking Cream? √ Same great taste as standard cream, but with 50% less fat √ Smooth, thick consistency gives lovely depth and flavour to curries, pasta dishes & casseroles √ Resilient and able to withstand higher cooking temperatures than other creams √ Very stable, no fear of your sauce separating and splitting √ Handy pouring spout, ideal for pouring cream into all your favourite dishes
So whether it’s a quick and simple pasta dish or a tasty homemade curry, add Avonmore Cooking Cream for all the delicious flavour that you would expect, with fewer calories!
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Serves 4 1 tbsp curry powder ½ tsp mustard powder ½ tsp water 4 pork chops, trimmed and cut into bitesized pieces 2 tsp vegetable oil 250g mushrooms, sliced 170ml Avonmore Cooking Cream 150g green beans, trimmed and halved To serve: Mashed potatoes
mushrooms to the pan. Cook for 3-4 minutes until browned. 4 Stir in the Avonmore Cooking Cream with a wooden spoon, scraping up any browned bits from the bottom of the pan. 5 Return the pork to the pan and cook for 8-10 minutes until cooked through. 6 Add the green beans during the last three minutes of cooking, so they are tender but still crisp. Serve the curried pork hot on a bed of mashed potato. Per Serving 330kcals, 24.6g fat (9.2g saturated), 6.9g carbs, 2.4g sugar, 21.2g protein, 2.5g fibre, 0.074g sodium
1 Stir together the first three ingredients to form a smooth paste. Rub all over the pork to coat. 2 Heat the oil in a frying pan over a medium-high heat and cook the pork for four minutes, stirring occasionally to sear the meat on all sides. Remove from the pan and set aside. 3 Increase the heat and add the
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Serves 6 1 shallot 4 garlic cloves 2 anchovies 4 tbsp fresh rosemary leaves 2 tbsp fresh thyme leaves 50ml white wine 4 tbsp olive oil 1 tbsp brown sugar Juice of 1 lemon Salt and black pepper For the roast: 2kg shoulder of lamb, skin on 2 large onions, quartered 750g baby new potatoes, halved 600ml hot beef stock For the gravy: 3 tbsp lamb fat 50g plain flour 450ml hot beef stock 100ml red wine 1 tsp Worcestershire sauce
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To serve: Peas 1 In the bowl of a food processor, whizz together all of the ingredients for the marinade. Place the lamb shoulder in a large roasting tin and rub all over with the marinade. Cover with cling film and place in the fridge for at least four hours, or overnight if possible. 2 Take the lamb out of the fridge around 45 minutes before cooking to allow it to come to room temperature. 3 Preheat the oven 220˚C/200˚C fan/gas mark 7. 4 Roast the lamb for 50 minutes until browned all over, turning halfway through. 5 Bring a pan of salted water to a boil. Add the onions and potatoes and cook for five minutes, then drain well. 6 Remove the lamb from the roasting tin. Place the onions and potatoes in the tin and sit the lamb on top. Pour in the hot stock and cover tightly with foil. 7 Reduce the temperature of the oven to
160˚C/140˚C fan/gas mark 3. Place in the oven and cook for four hours until very tender. 8 Transfer the lamb to a board, tent loosely with foil and set aside to rest for 25-30 minutes. Turn the oven back up to 220˚C/200˚C fan/gas mark 7. 9 Meanwhile, strain off the fat from the roasting tin into a small bowl. Return the potatoes and onions to the oven for 25 minutes or until browned. 9 Place three tablespoons of the reserved fat in a saucepan and heat through over a medium-high heat. Add the flour and cook for 1-2 minutes, whisking constantly. 10 Gradually whisk in the hot stock until smooth. Add the wine and Worcestershire sauce and season to taste. Cook until thickened and bubbling. 11 Carve the lamb and serve with the potatoes and onions, the gravy and some peas. Per Serving 651kcals, 25.7g fat (7.2g saturated), 35.9g carbs (5.6g sugars), 64g protein, 5.6g fibre, 0.999g sodium
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22/03/2019 14:35
BUTCHER'S BLOCK Local butcher Michael Fleming tells us that times, they are a-changing
within the next few months, we’ll be eliminating all packaging that isn’t biodegradable or recyclable.
How have the buying habits of the Irish marketplace changed? In what ways is being a butcher different now than it was 10, 20 or 30 years ago? Things really have changed a lot. The newer generation wants more convenience and the ability to grab and go without having to engage in conversation with their butcher — foods that are pre-packaged in the fridge, rather than on the counter. I also find that many people now look for unit pricing, e.g. per chicken fillet, rather than pricing based on weight. We do get some customers in who are very interested in food and want to chat to us about different cuts and cooking methods, but this is less common than it used to be. How have you adapted to the modern marketplace? We’ve had to adapt in a lot of ways. We focus on lean, protein-driven options to meet market demands, and we create a lot more tray-packed convenience products rather than simply selling meat as it is. We also add value by selling supporting products, like sauces and spice rubs. We’ve learned how to use social media for effective advertising. Our most recent innovation is looking into improving our packaging in terms of sustainability;
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Have the Internet and social media changed your business? Yes, we find social media has helped us get our message out very effectively. If we post about a special offer on Facebook, it sells really well because people come in especially to get it. Our online competitions do very well, too. These days, we even have our own Flemings app, where people can order meat for home delivery. Have dietary changes (e.g. trends for veganism, gluten-free eating) affected your business? Yes, we sell much more lean meat now — less red meat and more turkey and chicken. We also make sure that all of our breaded and marinaded products are gluten-free so that they’re suitable for those with gluten intolerances. It’s a sign of the times that we’re also having to adapt to people eating less meat, and I’m well aware than in the next few years I will probably have to start incorporating a vegan offering alongside the meat. There’s no point is resisting the change; the challenge is to evolve to meet it. What can you offer me if I’m on a health kick? Our low-fat, high protein foods are very popular amongst health-focused customers — turkey burgers or turkey mince, or lean beef burgers.
What can you offer me if I’m cooking for one? Plenty of meat is perfect in single portions: think chicken fillets, or a steak cut to size. What can you offer me if I don’t have much time to cook? Chicken fillets and mince are quick and easy options that are always popular, especially because they’re so versatile. We also create a range of ready-tocook options now, so you can grab a shepherd’s pie or some goujons and simply pop them in the oven. What if I can’t get to the butchers? We do offer home delivery in certain areas, and more and more butchers are making it possible to order online. You can also give us a call and order what you want to be ready for a certain day and time, so all you have to do is run in and pick it up. Do you have any predictions for how the market for meat will continue to evolve in the next few years? I believe that, once butchers adapt to the increased demand for sustainable, environmentally-friendly packaging, the industry will keep moving towards more pre-packed meat. More optimistic people predict a time when people will move back towards the traditional arrangement of the knowledgeable butcher behind the counter but, when I think about the butcher shops of the future, I don’t think there’ll be enough staff for that. This is why it’s important to keep supporting your butcher — there’s the potential for a real cultural loss as things continue to change.
Easy Food 69
22/03/2019 14:36
LIGHT
and lovin’ it Make the most of longer evenings with these simple ideas
Recipes reprinted from
Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers by Julia Turshen Chronicle Books, €30.50/£26 Photographs by David Loftus
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APRIL 2019
22/03/2019 14:37
what’sentertaining for dinner? make ahead festive
Lamb burgers with grilled red onions Serves 4
60g mayonnaise 2 tbsp fresh lemon juice 1 garlic clove, minced A small handful of fresh dill fronds, finely chopped Kosher salt 2 large red onions, cut into slices 2cm thick 2 tbsp olive oil 455g lamb mince, at room temperature 4 hamburger buns 4 large leaves butter lettuce (also known as Bibb or Boston lettuce) 4 large tomato slices 1 In a small bowl, whisk together the mayonnaise, lemon juice, garlic, and dill. 2 Season the mixture to taste with salt and reserve it.
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3 Get your outdoor grill going (gas or charcoal) with high heat and make sure the grate is superclean. If your grill needs it, brush the grate with some neutral oil (I like to fold up a paper towel and drizzle it with oil and then use tongs to rub it on the grate). 4 Put the onions on a sheet pan (or whatever you will use to carry them to the grill) and drizzle with the olive oil and season liberally with salt. Use your hands to make sure the onions are well coated. You can stick a metal skewer (or a wooden skewer that’s been soaked in water for at least 15 minutes) horizontally through each onion slice to keep it together while it grills (I can never be bothered to do this, but it does work well if you get stressed about flipping things on the grill). 5 Divide the lamb into four equal portions and shape each portion into a thin patty. 6 Aggressively sprinkle both sides of each patty with salt (don’t be shy). 7 Place the onions and the patties on the grill and cook them, turning them as little as
possible, until the burgers are nicely browned on both sides and firm to the touch, about 3 minutes per side, and the onions are browned and softened, about 5 minutes per side. Transfer the burgers and onions to a sheet pan or something else large to collect them as they’re done and let them hang out while you toast the buns. Place the buns, cut-side down, on the grill until lightly toasted, about 30 seconds. 8 Arrange the buns, cut-side up, on a work surface. Divide the mayonnaise mixture evenly among the toasted sides and spread to cover. Place a burger on the bottom half of each bun and divide the onions, tomatoes, and lettuce among them. Put the tops on the burgers and serve immediately. Per Serving 500kcals, 22.1g fat (4.8g saturated), 36.4g carbs (9.8g sugars), 40.4g protein, 4g fibre, 0.42g sodium
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Charoset quinoa Serves 8
360g quinoa Kosher salt 60ml apple cider vinegar 60ml dry red wine 1 tsp ground cinnamon 140g raisins 2 crisp apples (such as Honeycrisp or Granny Smith), cored and finely diced 120ml olive oil 120g walnut halves, roughly chopped A small handful of fresh Italian parsley leaves (a little bit of stem is fine!), finely chopped
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1 Rinse the quinoa thoroughly in a fine-mesh sieve (this may sound like an annoying step, but don’t skip it; quinoa has a natural coating that tastes soapy). Put the rinsed quinoa into a medium saucepan with 3½ cups [840 ml] water and 2 teaspoons salt. Bring to a boil, then lower the heat, cover, and simmer until the quinoa has absorbed all of the water, softened, and each grain has “spiraled,” about 12 minutes. 2 Transfer the quinoa to a large sheet pan and use a spoon to spread it out. Let cool to room temperature, then transfer to a large bowl and set aside. 3 Meanwhile, in a small saucepan over high heat, combine the vinegar, wine, and cinnamon and bring to a boil. Remove from the heat, add the raisins, apples, and a large pinch of salt and stir well to combine. Cover and let the mixture
sit until it cools to room temperature. 4 Next, in a medium skillet over medium-high heat, warm the olive oil. Add the walnuts and a large pinch of salt and cook, stirring frequently, until the nuts are dark brown, about two minutes. Remove from the heat. 5 Transfer the raisins and apples and their liquid, the walnuts and all of their fragrant oil, and the parsley to the quinoa and stir well. Season the mixture to taste with salt. Serve the quinoa immediately or cover and refrigerate for up to 1 day before serving (bring to room temperature, then taste and adjust with salt if needed). Per Serving 470kcals, 26g fat (2.9g saturated), 52.5g carbs (16.4g sugars), 10.7g protein, 6.4g fibre, 0.026g sodium
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APRIL 2019
22/03/2019 14:37
festive entertaining make ahead
Applesauce cake with cream cheese and honey frosting Serves 8-10
For the cake: 240g plain flour 1 tbsp ground cinnamon 1 tbsp ground ginger 1½ tsp kosher salt 2 tsp bicarbonate of soda 2 eggs, beaten 100g sugar 120ml buttermilk or 120g plain yogurt 400g unsweetened apple sauce 80ml canola or other neutral oil For the cake: 170g cream cheese, at room temperature 2 tbsp sour cream 85g honey Pinch of kosher salt 1 To make the cake: Preheat your oven to 180°C/160˚C fan/gas mark 4. Spray the bottom
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and sides of a 9-in [23cm] round cake pan with baking spray and line the bottom with a circle of parchment paper. Set the pan aside. 2 In a large bowl, whisk together the flour, cinnamon, ginger, salt, and baking soda. Add the eggs, sugar, buttermilk, applesauce, and oil and whisk gently just until everything is combined. 3 Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even. 4 Bake the cake until it is just barely firm to the touch and a toothpick inserted in the centre comes out clean, about 55 minutes. Set the cake aside on a wire rack to cool to room temperature. 5 Use a dinner knife to loosen the edges of the cake from the pan sides and then invert it onto your work surface. Peel off and discard the parchment. Invert the cake one more time onto a serving platter. To make the frosting: In a large bowl, combine the cream cheese, sour cream, honey, and salt and whisk together aggressively until the cream cheese is slightly aerated (you can also do this with a handheld electric mixer or in a stand mixer).
5 Spread the frosting over the top of the cake and don’t worry too much about making this perfect. I think a not-too-perfect cake is so much better than a perfect cake. Cut into wedges and serve. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to three days. 6 To make the frosting: In a large bowl, combine the cream cheese, sour cream, honey and salt and whisk together aggressively until the cream cheese is slightly aerated (alternatively, you can do this using a handheld electric mixer or in a stand mixer). 7 Spread the frosting over the top of the cake and don’t worry too much about making this perfect. I think a not-too-perfect cake is so much better than a perfect cake. Cut into wedges and serve. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to three days. Per Serving 320kcals, 15.3g fat (5g saturated), 42g carbs (21.8g sugars), 5.5g protein, 1.6g fibre, 0.679g sodium
Easy Food 73
22/03/2019 14:37
FRY-DAY
fish fix Because fish on a Friday should feel like a real treat
74 Easy Food
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APRIL 2019
22/03/2019 14:38
what’s for dinner? fish
Asian-style fish ‘n’ chips Serves 4
4 skinless salmon fillets, pin-boned, cut into 1½cm-thick strips 60ml soy sauce 150g plain flour 330ml bottle of beer 4 tbsp fresh coriander, finely chopped, plus extra to serve Vegetable oil, for frying 600g frozen chips 2 tbsp rice wine vinegar 1 tbsp sesame seeds, toasted 2 red chillies, deseeded and finely chopped
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1 Place the salmon pieces in a bowl with half of the soy sauce and toss to coat. Set aside to marinate. 2 Place the flour in a bowl. Gradually whisk in the beer and stir in the chopped coriander. Set the batter aside to stand for 10 minutes. 3 Fill a large saucepan with vegetable oil to a depth of 6cm and heat to 190°C. Pat the salmon dry with kitchen paper. 4 Working in batches, coat the salmon in the batter, allowing any excess to drip away. Deep-fry the battered salmon for 1-2 minutes until crisp and golden. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Keep
warm while you cook the remaining pieces of salmon. 5 Cook the oven chips according to the packet instructions. Toss together with the sesame seeds, chillies and some salt. 6 In a small bowl, stir together the rice wine vinegar with the remaining soy sauce. Serve the fish and chips with dipping sauce and extra coriander. Per Serving 825kcals, 45.7g fat (8g saturated), 62.3g carbs (0.4g sugars), 43g protein, 4g fibre, 1.086g sodium
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Pan-fried sea bass with tomato, basil and white wine sauce Serves 4
4 tbsp olive oil ½ tsp dried chilli flakes 3 garlic cloves, crushed 200g cherry tomatoes, halved 60ml white wine Generous handful of fresh basil, chopped Juice of 1 lemon 1 tsp lemon zest Salt and black pepper 4 sea bass fillets
To serve: Boiled baby potatoes, mashed potatoes or rice 1 For the sauce, heat two tablespoons of the oil in a large pan over a medium heat. Add the chilli flakes and garlic and cook for one minute. Add the cherry tomatoes and cook for 10 minutes until soft and blistered, stirring occasionally. 2 Stir in the white wine and bring to a gentle simmer. Stir in the basil, lemon juice and zest and some salt and pepper. 3 Cook for two minutes. Transfer the sauce into a bowl and set aside until needed. 4 Meanwhile, heat the remaining oil in a
large pan over a medium heat. Season both sides of the fish with salt and pepper. Cook for 2-3 minutes per side until golden brown and cooked through. 5 Pour the white wine tomato basil sauce over the fish and serve immediately with boiled baby potatoes, mash or rice. Per Serving 273kcals, 16.8g fat (2.8g saturated), 3.4g carbs (1.7g sugars), 24.6g protein, 0.7g fibre, 0.133g sodium
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MAKE IT YOURS This sauce is also delicious with hake, coley, pollack, cod, haddock, sea bream, salmon or trout!
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APRIL 2019
22/03/2019 14:39
what’s for dinner? fish
Cuban fish sandwiches Serves 4
For the sauce: 1 tbsp olive oil 1 small onion, finely chopped 1 green and 1 red pepper, deseeded and finely chopped 1 red chilli, deseeded and finely chopped 3 garlic cloves, crushed 2 tbsp tomato purée 200ml tomato passata 120ml white wine 250g mayonnaise 3-4 drops Tabasco sauce, to taste For the sandwiches: 4 white fish fillets, e.g. hake, coley, pollack, haddock or cod 2 eggs 150g plain flour 250g breadcrumbs
Vegetable oil, for frying Juice of ½ a lemon Iceberg lettuce, chopped ½ an onion, finely sliced 4 soft bread rolls, split 1 Heat the olive oil in a pan over a medium heat. Add the onion, peppers, chilli and garlic. Season with salt and black pepper and cook for 5-6 minutes until soft and translucent. 2 Stir in the tomato purée and cook for one minute. Add the passata and the wine and simmer gently over low heat for 12-15 minutes until reduced by half. Season to taste and set aside to cool. 3 Once cool, stir in the mayonnaise and some Tabasco to taste. Place in the fridge until ready to use. 4 Season the fish fillets with salt and pepper. Place the flour in one shallow bowl, beat the eggs together in a second and pour the breadcrumbs into a third.
5 One fillet at a time, dredge the fish in flour, then dip into the egg, shaking off any excess. Finally dredge in the breadcrumbs, pressing them on lightly to coat. Repeat with the remaining fish. 6 Heat about 2cm of frying oil in a large pan over a medium-high heat. Working in batches, cook the fish until golden brown. Transfer to a plate lined with kitchen paper. Squeeze over a little lemon juice, sprinkle with salt and allow to drain while you cook the remaining fish. 7 Place one piece of fish on the bottom half of each bun. Top with chopped lettuce, onion and a generous spoonful of the Cuban mayonnaise. Sandwich together with the top of the bun and serve immediately. Per Serving 765kcals, 31.1g fat (5.7g saturated), 77.1g carbs (7.7g sugars), 41.6g protein, 4.9g fibre, 0.57g sodium
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MAKE IT YOURS Use the leftover sauce in other sandwiches or as a dip for chips or chicken goujons.
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78 Easy Food
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JANUARY 2018
22/03/2019 15:34
cooking for fun GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
80-97
IN THIS SECTION
CHOOSY CHOCOLATE, p80
The Easy Food team gets into the Easter spirit with our all-time favourite chocolate recipes
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EAT IRELAND, p90
Recipe Editor Jocelyn Doyle finds out what organic means to this Irish farmer and his oats
EASTER PARADE, p92 Entertain a crowd with ease with these gorgeous buffet dishes
FAMILY FEASTING, p96
Enjoy a delicious Easter dinner with these simple recipes
Easy Food 79
22/03/2019 15:12
The Easy Food team gets into the Easter spirit with our all-time favourite chocolate recipes
Caroline Gray Editor “S’mores were one of my favourite treats as a kid, and this dessert-y dip took me right back to childhood. It was the easiest thing to make with only three ingredients and is ready in just minutes. I think it was gone out of our test kitchen in minutes, too…”
S ’mores dip Serves 6
250g milk chocolate chips, or chopped chocolate 8 large marshmallows, cut in half Digestive biscuits, for dipping 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Arrange the chocolate in an even layer in the bottom of a small baking dish or a cast iron pan. 2 Arrange the marshmallows on top of the chocolate until covered. 3 Bake for 6-8 minutes, until the marshmallows are browned and puffed. Remove and leave to sit for 2-3 minutes. 4 Break the biscuits in half and use to dip into the s’mores mixture. Per Serving 385kcals, 18.9g fat (10g saturated), 48.9g carbs, 32.8g sugars, 4.9g protein, 1.8g fibre, 0.178g sodium
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APRIL 2019
22/03/2019 14:41
cooking cookingfor forfun fun| chocolate
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Easy Easy Food Food B81
22/03/2019 14:41
German chocolate cake Serves 8-10
For the sponge: 200g plain flour 400g sugar 90g cocoa powder 2 tsp baking powder 1 tsp salt 2 tsp instant coffee powder 2 eggs 250ml buttermilk 120ml vegetable oil 1 tbsp vanilla extract For the icing: 4 egg yolks 200g sugar ¼ tsp salt
120g unsalted butter, at room temperature 250ml double cream 1 tsp vanilla extract 160g pecans, toasted and chopped 180g desiccated coconut 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease and line two 20cm round cake tins. 2 Sift the flour, sugar, cocoa powder, baking powder, salt and coffee powder into a mixing bowl. 3 In a separate bowl, beat the eggs, buttermilk, oil and vanilla extract. Gradually beat into the flour mixture until combined. 4 Transfer to the prepared tins and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
5 When cool, use a serrated knife to slice each cake in half horizontally. 6 Beat the egg yolks, sugar, salt and butter until combined. Gradually beat in the cream and vanilla extract. 7 Pour the mixture into a saucepan and cook over a low heat, stirring constantly, for 15-20 minutes until the mixture thickens. 8 Transfer to a bowl and leave to cool to room temperature. Stir in the pecans and coconut. 9 Place one cake layer on a serving plate and spread over one quarter of the icing. Repeat the layers, ending with the last quarter of the icing on top (the sides will not be iced).
Per Serving 626kcals, 35.4g fat (15.1g saturated), 76.6g carbs, 52.7g sugars, 8g protein, 5.5g fibre, 0.35g sodium
Sharon Tighe Digital strategy “Coconut and pecans are two of my favourite cake ingredients, so any excuse to put them with chocolate and I’m there! Because of the colour of the icing, this makes a great Eastertime cake, too!”
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APRIL 2019
22/03/2019 14:41
cookingfor forfun fun| chocolate cooking
Sea salt chocolate tart Serves 8
Jocelyn Doyle Recipe editor “I don’t have much of a sweet tooth, so I like my chocolate dark — and a good crack of sea salt makes everything better! This gorgeously silky, rich chocolate tart packs a serious hit of endorphins thanks to the high cacao content. Add a dollop of whipped cream and enjoy.”
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1 x 375g sheet of shortcrust pastry, thawed 300ml double cream 2 tsp caster sugar ¼ tsp sea salt, plus extra to serve 50g butter, at room temperature 200g dark chocolate, chopped 50ml fresh milk To serve: Whipped cream 1 Preheat oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry and use it to line a 20cm loose-bottomed tart tin. Cover with parchment paper and fill with baking beans. Bake for 10-15 minutes.
2 Remove the beans and paper and bake for another 10 minutes until golden brown. 3 Combine the cream, sugar and salt in a saucepan over a medium heat, stirring frequently. As soon as it comes to a boil, remove from the heat and stir in the butter and chocolate until melted. 4 Leave to sit for one minute, then stir in the milk until the mixture is shiny. 5 Pour into the tart shell and leave at room temperature for about two hours until set. 6 Sprinkle sea salt flakes over the top and serve with whipped cream.
Per Serving 530kcals, 40.4g fat (17.3g saturated), 37.8g carbs, 14.3g sugars, 5.3g protein, 1.3g fibre, 0.131g sodium
Easy Food 83
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Moira Davies Business development “I love the combination of cashews and salted popcorn, which are brought together by the caramel and pieces of white and dark chocolate. Sweet and salty with soft and crunchy textures are delicious and play games in your mouth — it reminds me of when I add Smarties to my popcorn at the cinema. This is a fun decadent treat, perfect for baby showers, kids’ parties or movie night. Yum!”
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Ready-to-pop corn Serves 12
300g salted popped popcorn 100g cashews, halved 105g pecans, halved 150g brown sugar 150g butter 150g golden syrup 1 tsp bicarbonate of soda 250g dark chocolate, chopped 150g white chocolate, chopped 1 Preheat the oven to 120˚C/100˚C fan/gas mark ½ and place the popcorn, cashews and pecans in a roasting tray. 2 Combine the brown sugar, butter and golden syrup in a saucepan over a medium heat. Bring
to the boil. Continue boiling for two minutes, then remove from the heat and stir in the bicarbonate of soda. 3 Pour over the popcorn and stir well. Bake for one hour, stirring every 15 minutes. Remove from the oven and transfer onto parchment paper to cool. 4 Melt the dark and white chocolates in separate bowls over a saucepan of gently simmering water until melted. Remove from the heat and stir until very smooth. 5 Drizzle over the popcorn and leave to stand until the chocolate is completely set. Break into pieces to serve. Per Serving 557kcals, 31.6g fat (14.6g saturated), 65.2g carbs, 34.5g sugar, 7.8g protein, 5.5g fibre, 0.23g sodium
APRIL 2019
22/03/2019 4:41 p.m.
cooking cookingfor forfun fun| chocolate
Denise Callan Sales “I love this recipe as you can whip it up in a few minutes and it’s as tasty as it is simple. Super as a brunch treat when friends call over.”
Pain au chocolat pudding Serves 6
Butter, for greasing 5 eggs 350ml whole milk 250ml cream 1 tbsp vanilla extract 4 tbsp brown sugar 8 large chocolate croissants, quartered 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 23 x 33cm baking dish with butter and set aside. 2 In a large bowl, whisk together the eggs, milk,
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cream, vanilla and sugar. Add the chocolate croissants and allow to sit for five minutes until they have absorbed the custard. 3 Pour the croissant mixture, plus any remaining liquid, into the prepared baking dish. 4 Bake for 30 minutes or until the custard is fully cooked and the tops of the croissants begin to crisp slightly. 5 Remove the bread pudding from the oven and serve warm.
Per Serving 496kcals, 25.5g fat (13.5g saturated), 51.4g carbs, 19.8g sugars, 14.2g protein, 2.3g fibre, 0.757g sodium
Easy Food 85
22/03/2019 14:41
Chocolate berry meringue cake Serves 8-10
For the cake: 30ml strong coffee 100g butter 90g dark chocolate 1 tbsp cocoa powder 2 eggs, separated 100g caster sugar 100g ground almonds For the meringue: 4 egg whites 150g caster sugar 1 tsp white vinegar 2 tsp cornflour 1 tbsp cocoa powder 80g dark chocolate, melted To serve: Strawberries, hulled and halved Blackberries Raspberries
80g caster sugar Redcurrants Gooseberries Icing sugar, for dusting 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 23cm springform cake tin and line with parchment paper. 2 Heat the coffee, butter, chocolate and cocoa powder in a saucepan over a low heat, stirring until melted. Remove from the heat and leave to cool slightly. 3 Beat the egg yolks and sugar in a separate bowl for five minutes until thick and creamy. 4 Beat the egg whites in a third bowl until the mixture has thickened and soft peaks form. 5 Stir the chocolate mixture into the egg yolk mixture. Stir in the ground almonds. 6 Using a large spoon or spatula, gently stir in half of the thickened egg whites. Stir in the remainder until no white streaks remain. 7 Spread into the tin and bake for 25 minutes until just barely set; you don’t want it to be fully cooked as it will finish baking with the meringue. Remove from the oven and leave to cool slightly.
8 When the cake is out of the oven, beat the egg whites for the meringue in a clean, dry mixing bowl for a few minutes until soft peaks form. Slowly beat in the sugar until the mixture is smooth, glossy and forms stiff peaks. Stir in the vinegar. 9 Sift in the cornflour and cocoa powder and fold to combine. Gently stir in the melted chocolate until it is well incorporated. 10 Spoon the meringue onto the top of the cake. Place back into the oven and bake for 25 minutes until the meringue is dry and crusty. The inside will still be chewy. Remove from the oven and leave to cool completely. 11 Combine the strawberries, blackberries, raspberries and sugar in a saucepan. Heat gently until just slightly saucy. Stir in the redcurrants and gooseberries. 12 Pour the berry mixture over the meringue and dust with icing sugar to serve.
Per Serving 583kcals, 36g fat (17.1g saturated), 59.9g carbs, 52.1g sugars, 10.5g protein, 4.6g fibre, 0.174g sodium
Pauline Smyth Food stylist “I like a light chocolate cake, and this is also gluten-free. Since my goddaughter has coeliac disease, this is my go-to recipe for any family event.”
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cookingfor forfun fun| chocolate cooking
Sarah Currey Sales “My first experience of a great brownie was from the school canteen which probably wouldn’t be allowed nowadays, but I fell in love with them and they became my everyday breaktime treat. Since leaving school, it took me ages to find a recipe that lived up to my memory, but this one certainly did!”
Fudgy brownies Makes 16
100g butter, plus extra for greasing 220g dark chocolate, chopped 1 tsp instant coffee powder ¼ tsp salt 150g sugar 50g light brown sugar 2 eggs 1½ tsp vanilla extract 70g plain flour 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter and line a 20cm square baking tin. 2 Melt the butter, chocolate, coffee powder and salt in a bowl set over a saucepan of gently simmering water. Stir until smooth. 3 Remove from the heat and leave to cool slightly. Whisk in the sugars until combined, then stir in the eggs and vanilla. 4 Whisk in the flour until smooth and glossy. Spread into the tin and bake for 25 minutes until the sides start to come away from the tin. Leave to cool, then cut into squares to serve. Per Serving 190kcals, 9.7g fat (6.2g saturated), 24.1g carbs, 19.6g sugars, 2.2g protein, 0.6g fibre, 0.09g sodium
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Easy Easy Food Food B 87
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Chocolate peanut crunchies Makes 18
15g butter, at room temperature 2 tbsp light brown sugar 150g creamy peanut butter 50g peanuts, chopped 3 tbsp icing sugar 100g pretzels, roughly crushed 250g milk chocolate ½ tbsp vegetable oil 1 Beat the butter, brown sugar and 130g of the peanut butter until smooth. Add the chopped nuts, icing sugar and most of the pretzel bits (set aside about three tablespoons). Mix until thoroughly combined.
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2 Line a baking tray with parchment paper. Use a tablespoon to shape balls of the mixture, then place on the baking tray and refrigerate for 30 minutes. 3 Combine the chocolate and oil in a microwave-safe bowl. Microwave on medium power in 30-second intervals, stirring between each, until melted. 4 Dip the balls into the chocolate, using a fork to roll them around until coated. Place back on the baking tray. 5 Microwave the reserved peanut butter and drizzle over the top. Scatter over the reserved pretzel bits. Refrigerate for 30 minutes until set.
Siomha Guiney Food stylist “This is a super quick and easy recipe that is made with ingredients most of us would already have in the cupboard. The addition of the pretzels give a saltiness that complements the milk chocolate very nicely! �
Per Serving 157kcals, 9.7g fat (3.7g saturated), 14.7g carbs, 8.4g sugars, 4.1g protein, 1.2g fibre, 0.127g sodium
APRIL 2019
22/03/2019 14:42
cookingfor forfun fun| chocolate cooking
Shannon Peare Food stylist “These blondies are so gooey and delicious! Perfect with an ice cold glass of milk to wash it down. Even thinking of them is making me drool! This is a great way to use up your leftover Easter chocolate...if you have any!”
Chocolate chip blondies Makes about 28
110g butter, melted, plus extra for greasing 300g brown sugar 2 eggs, beaten 1 tsp vanilla extract 180g plain flour ½ tsp baking powder ½ tsp salt 170g dark chocolate chips
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 33 x 23cm baking tin with butter.
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2 In a large bowl, mix together the melted butter, brown sugar, eggs and vanilla extract until just combined. 3 In a separate bowl, mix together the flour, baking powder and salt. Add this to the brown sugar mixture. Stir in the chocolate chips. 4 Spread into the prepared tin and smooth the top. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean. 5 Allow to cool on a wire rack, then cut into individual servings. Per Serving 130kcals, 5.4g fat (3.4g saturated), 19.1g carbs (13.6g sugars), 1.6g protein, 0.4g fibre, 0.078g sodium
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22/03/2019 4:56 p.m.
EAT Ireland Recipe Editor Jocelyn Doyle finds out what organic means to this Irish farmer and his oats Pat Lalor gets straight to the point. “I did it for the increase in income. And I’m still in it to earn a decent living. I still have to put bread and butter on the table.” We’re chatting about organic farming, and his no-nonsense approach makes me smile.
Pat always knew he would be a farmer. “I was useless at school! I always loved working with my hands, with animals and with machinery, so I was never going to do anything else.” In 1999, he decided to convert Ballard Farm to organic land, in the hopes of increasing his income to better support himself and his family. While his motivation may have been purely mercenary, he didn’t expect the transition to organic farming to make him happier in his working life. “My job satisfaction has increased enormously.” Conventional (i.e. not organic) farming is very focused on the chemistry of the soil, but organic farming, Pat tells me, is all about the microbiology, and it’s easy to sense the fulfillment he gets from this. “One teaspoon of healthy soil should contain around one billion microorganisms; there’s a whole invisible world beneath our feet.”
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This passion for soil biodiversity has become a driving force in his work and his life. “I have four children, but I consider the soil my fifth child, and so I feed it a diet that is diverse and good for it,” he says proudly. “This includes a mixture of different manures — cow, horse, poultry — to provide a range of nutrients. We also compost the manure before using it so that it’s already begun to decompose. In addition to this, we grow red clover, a legume that provides nitrogen to the soil, and we rely on rotation, too.” This isn’t just down to personal zeal; the art of maintaining a healthy, productive soil without the use of chemical fertilisers is a challenge unique to organic farming. While strict EU legislation, regular inspections and a whole heap of paperwork are all par for the course, it’s this element that takes serious concentration and dedication on a daily basis. As Pat says, “at the end of the day, it’s just the soil and me”. It’s not just the actual farmland that benefits from this approach; Pat is keen to let Nature take the wheel where possible across the property. When cutting his hedgerows, Pat leaves a whitethorn or blackthorn bush every 100 metres or so for local birds to nest in and feed from. He also keeps nine small areas of woodland and forestry on the farm, which are beneficial for wildlife and maintaining a healthy ecosystem. His herd of around 100 cattle also benefits from the all-organic landscape, and their organic manure is returned to the soil to start the cycle anew. As a result of his hard work, smart thinking and holistic approach, these methods of maintaining a healthy soil are working wonders for the farm.
The main product at Ballard Farm, however, is Pat’s much-lauded Kilbeggan Organic Oats. Pat is humble when questioned about their quality. “I don’t like to make any claims about the oats, other than that they all come from our farm.” Despite his modesty, this fact in itself is very special — these oats are one of only a few single origin oats on the Irish market. Pat’s integrity keeps Kilbeggan out of the larger retailers. “We don’t have enough product to supply the larger chain stores, but we’ve also built our business on the uniqueness of our product, and our intention is to remain artisan and support smaller retailers.” He has no interest in expanding, as this would mean having to buy in oats from elsewhere. As it is, he’s busy enough, starting a typical day at around 7am and often not finishing up in the office until 10 or 11 at night. “The team is just myself and my son John, who came home from Australia three years ago and who now runs most of the porridge side of the business.” You can find Kilbeggan oats in family grocers, fruit and vegetable shops, health food shops, craft butchers, gift shops and online, and they appear on breakfast tables as far away as the US and Canada. “An old babysitter of ours told us she saw Kilbeggan oats in a shop in Boston!” Pat says with wonder. “I never thought my food would make it as far as that.”
“Our customers often tell us that Kilbeggan porridge is very creamy,” he says. “It might sound a bit boring, but my favourite way to eat the porridge is with pure, Irish honey — Ben Colchester’s [of Drummeen Farm] honey is lovely. I’d advise soaking the oats overnight, then bringing to a simmer. Once the porridge has simmered, eat it — don’t leave it sitting around!”
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larder luck local food
Kilbeggan organic porridge with mushrooms, eggs and greens Serves 2
80g Kilbeggan oats 80ml whole milk 160ml water Salt and black pepper 30g Irish butter 150g mushrooms 2-3 handfuls of spinach 1 tsp Worcestershire sauce 50g Irish hard cheese (e.g 15 Fields, Coolea or Cáis na Tíre), grated 2 eggs, soft-boiled, poached or fried 1 spring onion, finely chopped
Personally, I like my porridge salty rather than sweet, whether simply with a splash of cream and some sea salt, or with a dollop of natural peanut butter. Indeed, the idea that it should be sweet is quite a modern one; we Irish used to eat porridge at more meals than breakfast, and it would be flavoured with whatever was to hand — often just butter. The simplicity of oats means that they lend themselves well to a range of combinations, and here I’ve added gorgeously deep savoury flavours with plenty of umami, creating a dish that works just as well as a lunch or easy supper as it does for a healthy weekend brunch. Toasting the oats is an optional extra step, but it helps to emphasise their natural nuttiness.
things.” This constant drive for education and innovation means that he’s also interested in diversifying into new lines of oat products; their relatively new Kilbeggan Oat Cookies are doing well. There’s something symbiotic and pleasing about the links between Pat’s straightforward, honest approach to farming, his pure, rich soil and the simple fare that is Irish porridge, a food that sustained us as a nation for much of our history. It may have been the desire for money that got Ballard Farm where it is today, but it’s clever farming that makes Kilbeggan Oats as good as they are.
1 Heat a dry frying pan over a medium-high heat and toast the oats for 2-3 minutes until fragrant. 2 Place the toasted oats in a saucepan over a medium heat. Add the milk and water and slowly bring to the boil, stirring frequently. 3 Reduce the heat to low, and simmer for 10 minutes or until cooked to your preferred texture, stirring often. Add a pinch of salt halfway through. 4 Remove the pan from the heat, cover with a lid and allow to rest for five minutes. 5 Meanwhile, melt the butter in a large pan over a medium heat. Cook the mushrooms for 5-6 minutes until golden. Season with salt and pepper. 6 Add the spinach and the Worcestershire sauce. Allow to wilt, stirring occasionally. 7 Stir the cheese into the finished porridge. Divide between two bowls and top with the mushroom and spinach mixture. Place a soft-boiled, poached or fried egg on top of each portion, scatter with the spring onion and serve immediately.
Per Serving 453kcals, 27.5g fat (14.8g saturated), 33.2g carbs (5.3g sugars), 20.4g protein, 5.1g fibre, 0.442g sodium
I’m curious as to what’s next for Ballard Farm and Kilbeggan Oats. “It’s mostly just business as usual, but the job is never complete.” Pat says. "I love research and learning and I’m always looking for new ideas. There’s always a better way to do
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Easy Food 91
22/03/2019 14:43
EASTER PARADE Entertain a crowd with ease with these gorgeous buffet dishes
LEMON AND GINGER GLAZED HAM Serves 10-12 1 x 3kg ham joint 1l ginger ale 2 carrots, roughly chopped 2 celery, roughly chopped 1 small leek, roughly chopped 2 bay leaves 16 black peppercorns 1 bouquet garni 2 lemons, halved For the glaze: 100g brown sugar 100g lemon curd ½ tsp ground ginger 1 Place the ham in a large pot, add the ginger ale and add just enough cold water to cover. Add the carrots, celery, leeks, bay leaves, peppercorns and bouquet garni. Squeeze in the juice from the halved lemons and add them to the pot. 2 Bring slowly to a boil, skimming off any white foam from the surface. Simmer very gently for about two hours until cooked throughout. Preheat the oven to 180˚C/160˚C fan/gas mark 3 Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool slightly. 4 Place the ham in a roasting tin and use a small sharp knife to strip off the skin. Score the fat in a diamond pattern, being careful not to cut into the meat. 5 In a bowl, stir together the glaze ingredients until the sugar has dissolved. Brush the glaze thickly over the ham. 6 Bake the ham for 40 minutes until golden brown, basting with more of the glaze every 20 minutes or so. 7 Increase the heat to 220˚C/200˚C fan/gas mark 7 and cook for a final 20 minutes without opening the oven. 8 Remove from the oven and allow to rest for at least 20 minutes before serving. Per Serving 413kcals, 15.4g fat (0g saturated), 16.3g carbs (9.7g sugars), 50.2g protein, 0.4g fibre, 0.14g sodium
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APRIL 2019
22/03/2019 14:44
cooking for fun easter
LEMON AND PARSLEY POTATO SALAD Serves 10-12 For the dressing: 140ml extra-virgin olive oil 120ml lemon juice Zest of 1 lemon 3 garlic cloves, crushed 2 tsp Dijon mustard Pinch of sugar Salt and black pepper For the salad: 2 tbsp salt 2kg baby potatoes, larger ones halved Handful of fresh chives, snipped Handful of fresh parsley, finely chopped 1 In a jar, combine all of the ingredients for the dressing. Close tightly and shake to combine. 2 Bring a large pan of water to the boil and add the salt. Add potatoes and return to the boil, then reduce the heat to a simmer. Cook for five minutes or until just cooked; they will keep cooking from residual heat. Drain and immediately transfer to a bowl. 3 While the potatoes are hot, pour over half of the dressing. Stir to combine gently. Set aside to marinate for 30 minutes or up to six hours. 4 Stir in the chives and parsley. Drizzle over the remaining dressing. Carefully toss to coat everything, then serve. Per Serving 196kcals, 11.3g fat (1.7g saturated), 21.4g carbs (0.3g sugars), 4.5g protein, 4.3g fibre, 0.223g sodium
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EASY GREEN SALAD Serves 10-12 For the vinaigrette: 100ml extra-virgin olive oil 30ml white wine vinegar Salt and black pepper For the salad: 300g sugarsnap peas, trimmed 300g green beans, trimmed and chopped 300g frozen peas
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2 cucumbers, chopped 1 tbsp fresh mint, torn 1 Cos lettuce, roughly chopped To serve: Flaked almonds 1 In a jar, combine all of the ingredients for the vinaigrette. Close tightly and shake to combine. Bring a pan of water to a boil. Add the sugarsnap peas and green beans and cook for one minute. 2 Add the frozen peas and cook for just one minute longer until bright green and just tender.
Drain the vegetables and immediately transfer to a bowl of iced water. Allow to cool for 2-3 minutes, then drain well. 3 Add the blanched vegetables to a serving bowl and add the cucumber, mint and lettuce. Toss to combine. 4 Pour over half of the dressing and toss to combine. Add more dressing as desired. Scatter with flaked almonds and serve. Per Serving 137kcals, 9.4g fat (1.3g saturated), 11.7g carbs (3.3g sugars), 3.9g protein, 3.3g fibre, 0.067g sodium
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APRIL 2019
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cooking for fun easter
CARROT CAKE TRAYBAKE Makes 16 For the sponge: 200g carrots, peeled 200g self-raising flour 1 tsp baking powder 2 tsp cinnamon 175g soft brown sugar Zest of 1 orange 60g walnuts 70g sultanas 2 eggs 150ml sunflower oil 60ml milk For the icing: 125g unsalted butter, softened 250g icing sugar, sifted 225g cream cheese To decorate: Orange zest
1 Preheat the oven to 180°C/160˚C/gas mark 4 and line an 18cm square tin with greaseproof baking paper. 2 Using the coarse side of the grater, grate the carrots and transfer to a large bowl. 3 Sift the flour, baking powder and cinnamon into the bowl on top of the carrot. Add the sugar, orange zest, walnuts and sultanas and mix everything together. 4 Crack the eggs into the bowl. Add the oil and milk and mix everything together. 5 Spoon the cake mix into the prepared tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely. 6 In a large mixing bowl, beat together the butter and icing sugar. Add the cream cheese and beat until smooth. 7 Once the carrot cake has cooled, spread the cream cheese icing over top. Cut into 16 squares and decorate with orange zest. Per Serving 367kcals, 18.1g fat (7.4g saturated), 47.6g carbs (15.2g sugars), 6g protein, 3.5g fibre, 0.131g sodium
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Family feasting Enjoy a delicious Easter dinner with these simple recipes
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APRIL 2019
22/03/2019 14:46
cooking for fun Easter
Spring lamb with creamy Feta and mint sauce Serves 6
1.5kg leg of lamb Juice of ½ a lemon Salt and black pepper 3 garlic cloves, sliced 8-10 small sprigs of fresh rosemary For the sauce: 250ml Avonmore Cooking Cream 2 tbsp Feta, crumbled Juice of ½ a lemon 1 Remove the lamb from the fridge one hour before cooking. Pat it dry with kitchen paper. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 3 Rub the lamb all over with lemon juice, salt and black pepper. 4 Make small slits all over the leg of lamb and insert a garlic sliver and a sprig of rosemary into each one. 5 Place the lamb on a rack in a roasting tin, fat side up. Cover the lamb with foil and roast for 30 minutes, then remove the foil and roast for another 40-50 minutes for medium-rare, or until cooked to your liking. 6 Remove the lamb to a board and cover in foil. Allow the meat to rest for 20 minutes before carving. 7 Stir together the Cooking Cream, Feta and fresh mint. 8 Slice the lamb and serve with the creamy mint sauce. Per Serving 521kcals, 21.1g fat (8g saturated), 4.1g carbs, 1.8g sugars, 74.6g protein, 1.1g fibre, 0.285g sodium
Creamy Chocolate mousse Serves 2
85g dark chocolate, chopped 180ml Avonmore Double Cream, divided 1 tbsp sugar Small pinch of salt ½ tbsp vanilla extract 2 tbsp dark chocolate, grated For the topping: 50ml Avonmore Freshly Whipped Cream Dark chocolate, grated 1 Place the chopped chocolate in a medium bowl and set aside. 2 Heat 120ml of the double cream in a pan with the sugar and salt over a medium heat until the sugar is dissolved and the cream just comes to a boil.
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3 Immediately pour the boiling cream over the chopped chocolate. Allow to stand for 20-30 seconds, then stir until the chocolate is completely melted and smooth. Add the vanilla extract and whisk until combined and creamy. Let cool for five minutes. 4 Whisk the remaining cream with an electric mixer until soft peaks form. Fold half of the whipped cream into the chocolate mixture until thoroughly combined, then gently fold in the rest of the cream and grated chocolate. 5 Spoon the mixture into two martini glasses or wine glasses, leaving a 2cm gap at the top. Cover and refrigerate for three hours until set. 6 Spoon the whipped cream over the top of each mousse. Sprinkle with grated chocolate and serve chilled. Per Serving 712kcals, 53.8g fat (34.8g saturated), 47.3g carbs, 6.9g sugars, 6.9g protein, 2g fibre, 0.175g sodium
Easy Food 97
22/03/2019 14:46
Mom, Mama, Mum No matter what we are called, we are all doing our best.
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kids' kitchen 100-104
A GO-TO GUIDE FOR BUDDING YOUNG COOKS
IN THIS SECTION
SOUPER SOUPS, p100
This month's Home Ec expert goes back to basics with homemade soups
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EASY JUNIORS, p103
Everyone will love these potato croquettes, easy enough for little ones to make
Easy Food 99
22/03/2019 15:12
SOUPER
SOUPS
Rebecca O’Brien of Coláiste Bride, Clondalkin, goes back to basics with homemade soups
S
oup has the ability to bring warmth and wellbeing to our day, providing simple food for both the body and soul. Soups are one of the most versatile, nourishing and widely available foods around. A variety of vegetables are used in homemade soups, helping to increase the levels of vitamins and minerals in your body, aiding your digestive system and preventing future cold and flus. Due to our busy lifestyles, many individuals are starting to choose storebought soups over making their own homemade soups. Store-bought soups, or
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convenience soups, often contain many extra ingredients, such as additives, trans fats and hidden sugars. If these unusual ingredients don’t sound healthy, imagine how your body feels when you try to digest them! Of course, by purchasing these ready-made soups, healthy eating guidelines are being ignored and the basics skills of soup making run the risk of being forgotten. Store-bought soups can also be expensive. Once in a while, this may not matter, but buying them five times a week for lunch can really add up at the end of the month. Most commercial soups
APRIL 2019
22/03/2019 14:47
kids’ kitchen home ec
Rebecca says, "This soup adapted from Donal Skehan, has wonderful, intense flavours and is perfect as lunch or a light dinner."
Roasted tomato and garlic soup Serves 4 900g tomatoes, halved 2 whole bulbs of garlic, tops sliced off 1 tbsp balsamic vinegar 2 tbsp olive oil 4 large sprigs of thyme, leaves picked off Sea salt and black pepper 1 large onion, finely sliced 2 celery stalks, finely chopped 1 carrot, finely chopped 2 tbsp tomato purée 1l vegetable stock To serve: Extra-virgin olive oil Pine nuts, toasted Fresh thyme leaves Crusty bread 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lay the tomatoes and garlic bulbs cut-side up in a large roasting tin. Drizzle with the balsamic vinegar and one tablespoon of the olive oil. Sprinkle over the thyme leaves and season with salt and black pepper. 2 Roast for 45 minutes or until the tomatoes
cost around 2.50 for one serving, while you could easily make a six-serving batch of homemade soup for the same amount of money. Shop around for vegetables and buy them in season. To save money, go for those on special offer in your local supermarket. Neven McGuire recommends that students who are leaving home for the first time must be able to master a few simple recipes, including vegetable soup. This will save a lot of money, as well as developing valuable chopping skills that can be used in other dishes.
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have shrunk and are slightly caramelised on the outside and the garlic is soft and mushy. 3 Remove from the oven and set aside while you prepare the base of the soup. 4 Place a large cooking pot over a high heat and add the remaining tablespoon of olive oil. Add the onion, celery and carrot and cook for one minute, stirring occasionally. Turn the heat to medium and cook for six minutes until tender. Add the tomato purée and stock and bring to a steady simmer. 5 Squeeze the cloves from the roasted garlic bulbs and add to the soup, along with the roasted tomatoes and their juices. Simmer for 25 minutes until the carrot is completely tender. Season to taste. Using a hand blender or in a food processor, whizz the soup until completely smooth. 6 Ladle into deep bowls. Drizzle with a little extra-virgin olive oil and garnish with some toasted pine nuts and fresh thyme. Serve with crusty bread. Per Serving 167kcals, 7.7g fat (1.1g saturated), 23.3g carbs, 12.2g sugars, 3.9g protein, 4.8g fibre, 0.682g sodium
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Tips for making the perfect homemade soup • Homemade soups should be made with a good stock. Stock is a wellseasoned liquid made by simmering meat, bones and vegetables in water. After the meat, bones and vegetables are removed, the remaining liquid can be used as a base for many soups. Convenience stock cubes can be used, although they are very high in salt and therefore should be avoided by young children and people suffering from high blood pressure.
• To make sure your soup has a good flavour, choose a dominant main ingredient e.g. tomato. • Good colour, texture (depends on whether it is a clear soup, broth or thick soup) • Soups should be well-seasoned. Salt is important, but be sure to taste as you go and remember that stocks can be salty. Add fresh or dried herbs, chopped chillies and/or black pepper to add layers of flavour.
Easy Food 101
22/03/2019 3:55 p.m.
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102 Easy Food
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22/03/2019 15:27
kids’ kitchen potato croquettes
Easy Food j un iors
Everyone will love these easy potato croquettes
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Easy Food 103
22/03/2019 14:49
Easy Food j un iors
t Cut ou ep! e k and
:-)
Potato croquettes Makes around 15
750g floury potatoes, cut into chunks 30g butter 50g mature Cheddar, grated 2 egg yolks plus 2 whole eggs 3 rashers, cooked and crumbled Salt and black pepper 50g plain flour 100g breadcrumbs 1 tbsp olive oil To serve: Your favourite dip 1 Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly until smooth. Beat in the butter, cheese, egg yolks and rashers. Season with salt and black pepper. Cover and leave until firm and cool enough to handle. 2 Shape the mixture into around 15 croquettes. Put them on a baking tray and put them in the fridge for 20 minutes. 3 Put the flour in one shallow bowl. Use a fork to beat the whole eggs in a second bowl. Place the breadcrumbs in a third bowl. 4 Pick up one croquette at a time and dip it into the flour. Turn it so all sides are covered. Shake off any excess, then dip the croquette into the egg and turn it to coat. Finally, dip it into the breadcrumbs. Gently use your fingertips to press on the crumbs. Place the coated croquettes back on the baking tray and put them back in the fridge for 20 minutes. 5 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Ask an adult to heat the olive oil in a pan over a medium-high heat and to cook the croquettes in batches until golden brown. Place the croquettes on a baking tray and bake for 15 minutes. 6 Serve them with your favourite dip. Per Serving 146kcals, 5.2g fat (2.1g saturated), 17.5g carbs (0.9g sugars), 5.7g protein, 1.3g fibre, 0.105g sodium
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
106-118 IN THIS SECTION
FUNCTIONAL FOODS, p106
Nutritionist Amy Meegan delves into the nutritionally rich history of beans
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PROTEIN POWER, p108
Learn how protein fits into your fitness regimen
PASTA PRIMAVERA, p110
Soak in springtime flavours with these light pasta dinners
LET THEM EAT CHOCOLATE!, p114
Enjoy the spoils of Easter chocolate with these vegan treats
Easy Food 105
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Functional foods Nutritionist Amy Meegan delves into the nutritionally rich history of beans
What is a functional food? A functional food is a food that provides additional benefits above its nutritional value. Examples include probiotic and prebiotic yoghurts, fortified breads, omega-3 enriched eggs and beans. Beans, alongside chickpeas, peas, lentils, peanuts and soybeans, are collectively known as legumes. Legumes are praised for contributing to a healthy diet, and research has shown that regularly including them in your meals can help protect against certain chronic diseases. Beans are a good source of protein, fibre, vitamins and minerals and are low in fat and salt. Their high fibre content means that beans can help to slow down digestion, helping to keep us feeling fuller for longer and helping to keep blood sugar levels stable, as opposed to eating a highly processed, sugary meal. Beans are often an important source of protein in vegetarian and vegan diets. It is believed that the health benefits of beans are most obvious when used to replace meat in the diet. The “Meatless Monday� movement in recent years has helped to celebrate the humble bean. Beans as a functional food Beans can be considered a functional food because they
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contain polyphenols. Polyphenols are compounds found naturally in beans, as well as in fruits, vegetables, herbs, spices, nuts, wine, olive oil, tea, coffee and chocolate. Research has shown that polyphenols in beans act as antioxidants to protect against heart disease, obesity and diabetes. There are different groups of polyphenols (flavonoids, phenolic acids, stilbenes and lignans), each with their own benefits. The healthpromoting effects of polyphenols are dependent on the quantity consumed; the greatest health benefits are seen when beans are consumed regularly. If you include beans in your diet, try to choose a mix of the different types of beans, as the different colours represent different polyphenols within, e.g. the
Amy Meegan is a nutritionist (BSc Human Nutrition, UCD) and currently works in the area of medical nutrition. A foodie at heart, she spends most of her free time cooking and baking‌ or blogging about cooking and baking! Follow her culinary adventures and access her recipes on Facebook and Instagram @thebakingnutritionist. polyphenol content of kidney beans, black beans and butterbeans would all vary slightly. Cooking with beans Beans are one of the most versatile and most commonly eaten foods around the world. Beans are naturally gluten-, dairy- and lactosefree, vegetarian and vegan-friendly. However, if you are buying beans in a sauce, be sure to read the label first for potential allergens.
Adding more beans to your diet:
Breakfast
My favourite way to include beans at breakfast is to have hummus on corn cakes. To make a quick hummus, simply mash tinned chickpeas (drained and rinsed) with lemon juice and seasoning.
Lunch
I love adding beans to soup. Most recently I made a vegetable soup and added a tin of butter beans (drained and rinsed) for added protein and fibre.
Dinner
Beans are often associated with meals of South and Central American origin, such as in Mexican cuisine. My vegetarian nachos are a creative way to add kidney beans to the dinner table.
APRIL 2019
22/03/2019 14:50
make it healthy! oats
Food fact
Beans were first cultivated in Peru and Mexico around 8,000 years ago. Advances in technology mean they are now cultivated worldwide.
Bean nachos
Cherry tomatoes, chopped Lime wedges
Serves 6-8
8 lasagne sheets, halved or quartered Olive oil Salt and black pepper Smoked paprika Mixed dried herbs 1 packet of mushrooms, finely chopped 2 onions, chopped 1 red pepper, deseeded and finely chopped 400ml tomato passata 2 tsp fajita spice 1 x 400g tin of cannellini beans, drained To serve: Cheese, grated (optional) Avocado, chopped Red onion, chopped Fresh coriander, chopped www.easyfood.ie
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1 To make the nacho chips, lay the lasagne sheets in a single layer in a shallow dish (you may need to do this in batches or using multiple dishes). Pour over boiling water and leave to soften. 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Remove the lasagne sheets from the water, letting the excess water drip off. Arrange in a single layer on two baking trays. 3 Lightly sprinkle with olive oil, salt, black pepper, paprika and dried herbs, then bake for 20 minutes. 4 While the chips are baking, prepare the filling. Heat some oil in a frying pan over a medium-high heat and cook the mushrooms, onions and peppers until soft. 5 Add the passata, fajita spice and beans. Bring to the boil, then simmer for 15 minutes
until reduced slightly. Season with salt and pepper if desired. 6 When the chips are cooked, carefully remove from the trays and assembled in a shallow dish leaving a “well” in the centre. Fill the well with the tomato mixture and bake for a further 10-15 minutes. If desired, sprinkle over some grated cheese and allow to melt. 7 To serve, top with some avocado, red onion, coriander, cherry tomatoes and lime wedges. Per Serving 391kcals, 3.4g fat (0.6g saturated), 71.2g carbs (5.2g sugars), 20.1g protein, 14.5g fibre, 0.362g sodium
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Recipe and image courtesy of Amy Meegan, www.TheBakingNutritionist.com
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PROTEIN
POWE R
Learn how protein fits into your fitness regimen
K
errigan’s Foods for Fitness, from the award-winning Kerrigan’s Craft Butchers, is an online order service delivering to healthconscious and fitness-loving consumers across 32 counties. Along with a selection of lean, premium meats, the website offers recipes and foolproof training tips. “As a butcher, I know that all meat is not the same and that the nutritional composition varies greatly according to breed, feeding regimen, season and cut,” says Barry Kerrigan. “When cooked, a 100g serving of red meat such as lean beef mince can provide approximately 14g of protein, whilst an average-sized chicken breast can provide about 16g. For our fitness-focused range, we have focused on lean meats such as turkey burgers, venison burgers and diced beef.” “One of my favourite recipes is our turkey sausage muffins, because they are perfect for a pre-training snack or paired with lots of vegetables for a post-workout dinner.” Kerrigan’s Foods for Fitness ambassador and personal trainer Jenni Murphy is one of Ireland’s foremost fitness gurus, counting over 24,000 loyal Instagram fans who turn to her motivation every day. Jenni has shared her personal opinion on why protein is so integral to the diet. What does protein do for your body/why do you need it? Protein is naturally found in our muscles, bones, ligaments, skin, hair, blood and tissue. In fact, the body contains more than 10,000 different types of proteins, with every living cell and most bodily fluids containing protein to perform endless tasks in your body, such
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as providing support, regulating hormones for immune health, and converting chemical energy into mechanical energy to aid growth and development. How much do you need regularly versus when exercising? Unfortunately, there isn’t a one-size-fits-all for protein intake — the amount you consume depends on your age, gender, training goals, metabolism, the type of exercise you do every day, your lifestyle, dietary requirements and overall health. Generally, just for the body to function at its lowest ability, most official nutrition organisations recommend a modest daily intake of about 0.8 grams of protein per kilogram of body weight. It’s important to remember that not all protein is created equal, so choosing the best form of healthy protein is vital, especially if you’re training. High-quality meat and fish such as chicken fillets, turkey, tuna and salmon are very efficient in the delivery of protein because the muscles of animals and humans share the same components, so eating animal tissue is an easy way to replenish this necessary nutrient.
flooding your bloodstream with amino acids when your body needs them most. Eating protein after exercise prevents protein breakdown and stimulates synthesis, leading to increased or maintained muscle tissue. For more information on the Food for Fitness range, visit kerriganmeats.ie. Follow on Kerrigan’s Meats on Instagram at @kerrigans_irl or Jenni at @jenni_trx
How are nutrients/ carbs/fats processed during exercise? Eating some protein in the few hours before exercise can help you maintain or even increase your muscle size, and can reduce muscle damage by *Jenni is a personal trainer rather than a nutritionist, and so her thoughts on protein are based on a mix of her fitness education, personal experience and client results.
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make it healthy! protein
Turkey sausage muffins Makes 10
Olive oil spray 4 turkey sausages, chopped into 1-2cm pieces 10 large eggs 2 tbsp basil pesto 80g Mozzarella, grated 8-10 asparagus spears, chopped into 1cm pieces 12 cherry tomatoes, halved 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. 2 Heat a pan over a medium heat and coat lightly with the spray. Add the sausages
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and cook until golden on the outside and completely cooked throughout, turning occasionally. Remove from the heat and set aside to cool. 3 Crack the eggs into a bowl and whisk with the basil pesto and half of the Mozzarella. Spray 10 cups of a 12-cup muffin tin with olive oil spray. Divide the sausage, asparagus and cherry tomatoes amongst the 10 cups. 4 Pour in the pesto egg mix and sprinkle over the rest of the Mozzarella. 5 Place in the oven and bake for 15 minutes until cooked through.
Per Serving 137kcals, 7.4g fat (2.3g saturated), 8.3g carbs (4.8g sugars), 10.8g protein, 2.4g fibre, 0.155g sodium
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Farfalle and caponata Serves 4
1 medium aubergine, cut into 2.5cm chunks 3 tbsp olive oil 1 red pepper, cored, deseeded and cut into 2cm chunks 1 small courgette, cut into 2cm chunks 1 red onion, thickly sliced 2 celery sticks, cut into 15mm pieces 2-3 garlic cloves, minced 100g cherry tomatoes, halved 2 tbsp tomato purée 3 tbsp red wine vinegar 1 tbsp caster sugar 1 tbsp capers, drained 2 tbsp sultanas 6 green olives, pitted and roughly chopped 320g farfalle Salt and black pepper Handful of basil leaves, torn if large
Pasta primavera Soak in springtime flavours with these light pasta dinners
1 Preheat the oven to 200°C/180˚C fan/ gas mark 6. 2 Toss the aubergine with one tablespoon of the oil and spread out evenly on a baking tray. 3 Toss the red pepper and courgette together with one tablespoon of the oil and spread out on another baking tray. Roast for 25-30 minutes, turning halfway through to cook evenly. 4 When the vegetables have been roasting for 15 minutes, warm a large, deep frying pan and add the remaining oil. Cook the onion and celery for 10 minutes, then add the garlic and cook for a further one minute. 5 Add the cherry tomatoes and cook for five minutes. Add the roasted vegetables, then the tomato purée, vinegar, sugar, capers, sultanas and olives and cook for a further two minutes. 6 Meanwhile, bring a saucepan of water to the boil, add salt and cook the pasta for 9-10 minutes, or until al dente, then drain. Toss the pasta with the sauce, adjust the seasoning to taste, divide between bowls and serve scattered with basil leaves. Per Serving 470kcals, 11g fat (1.5g saturated), 75g carbs (18g sugars), 13g protein, 10g fibre, 0.160g sodium
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Recipes and images courtesy of
Skinny Pasta by Julia Azzarello Published by Kyle Books Photography: Tara Fisher
APRIL 2019
22/03/2019 14:53
what’s in season pasta
Top tip This dish is delicious in the spring when asparagus and broad beans come into season. It is vibrant and green – just like the grass after an April shower in your garden, when flowers are blooming and hopes of summer days are not too far away.
Mafaldine pasta prima vera Serves 4
300g long pasta of your choice, such as mafaldine 2 tbsp olive oil 2 spring onions, sliced 1 carrot, peeled and diced 2 garlic cloves, minced 100g tenderstem broccoli, cut into bitesized pieces 100g asparagus tips, sliced 1 tbsp butter 100g broad beans, shelled weight 50g shelled fresh peas (frozen are fine too)
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100ml single cream Salt and black pepper To serve 1 tbsp each chopped oregano, basil and parsley 40g Pecorino Romano, grated or shaved Few edible flowers 1 Bring a saucepan of water to the boil, add salt and cook the pasta for 5-7 minutes, or until al dente. Drain, reserving some of the cooking water. 2 Warm a large, deep frying pan, add 1 tablespoon of the oil, the spring onions and carrot and sauté for 2-3 minutes.
Add the garlic and cook for one minute. Add the broccoli and asparagus and cook for two minutes. 3 Add the butter and the remaining one tablespoon of oil, along with the pasta, peas, broad beans and cream. 4 Loosen with a little of the pasta water if needed and cook for two minutes, then season to taste. 5 Serve in bowls, sprinkled with the herbs, grated or shaved cheese and the edible flowers. Per Serving 367kcals, 18g fat (8g saturated), 61g carbs (5g sugars), 18g protein, 9g fibre, 0.120g sodium
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Calamarata pasta with roasted red onion and radicchio Serves 4
4 small red onions, quartered, but unpeeled 1 tbsp, plus 2 tsp, olive oil 125g red grapes 320g calamarata pasta (thick ringed) 60g soft goats’ cheese ½ small head of radicchio, leaves shredded Salt and black pepper
Top tip Roasting the onions and grapes brings out all the sweetness locked inside, which is yin to the yang of the bitterness of the radicchio and saltiness of the cheese.
To serve: 2 tbsp aged balsamic vinegar of Modena 15g walnuts, toasted 1 sprig of rosemary leaves, chopped 1 Preheat the oven to 200°C/180˚C fan/ gas mark 6. Toss the onions with the two teaspoons of olive oil, place on a baking tray and roast for 25-30 minutes until golden. Spread the grapes out on another tray and place in the oven 10 minutes before the onions are cooked. 2 Remove the onions and grapes from the oven, drain and reserve the juice released by the grapes. Leave the onions to cool slightly, then then cut off the root ends and remove the skins. 3 Bring a saucepan of water to the boil, add salt and cook the pasta for 12-14 minutes, or until al dente. Drain, reserving some of the pasta water. 4 Add the remaining one tablespoon of oil to a large, deep frying pan and toss the onions into the pan, stirring for a few minutes. Add the pasta, goats’ cheese, reserved grape juices and some pasta water and stir until creamy. Season and stir through the radicchio and grapes. 5 Serve the pasta in bowls, topped with a drizzle of balsamic vinegar, the walnuts and fresh rosemary. Per Serving 467kcals, 12g fat (4g saturated), 72g carbs (14g sugars), 15g protein, 7g fibre, 0.120g sodium
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gift guide local food
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Let them eat chocolate! Enjoy the spoils of Easter chocolate with these vegan-friendly treats Recipes and images courtesy of Maria Plantry Follow Maria and her gorgeous vegan cooking adventures on Instagram @maryles_plantry
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APRIL 2019
22/03/2019 14:56
make it healthy vegan chocolate
Vegan chocolate chilli cake Serves 8
For the base: 300g dark chocolate digestive biscuits (the Tesco brand is vegan) 35g Stork margarine For the filling: 150g cashews, soaked in hot water for about two hours 200g silken tofu 3tbsp maple syrup 150g vegan dark chocolate (or vegan milk chocolate available in health food shops but also some brands in the free from section in Tesco) 4 tsp hot chilli powder
1 Place the biscuits and margarine into the bowl of a food processor and process until finely crumbled. 2 Press into the bottom and sides of an 18cm sandwich or cake tin. Refrigerate for at least one hour. 3 In the meantime place all the ingredients except the chocolate into a food processor and blend until a very creamy mix forms. 4 Melt the chocolate and pour in gradually while the food processor is still blending. 5 Pour into the prepared base and refrigerate for at least three hours, but ideally overnight. Per Serving 367kcals, 18.1g fat (7.4g saturated), 47.6g carbs (15.2g sugars), 6g protein, 3.5g fibre, 0.131g sodium
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Vegan chocolate hot cross buns Makes around 12
240ml chocolate almond milk 7g dried yeast 35g plus 70g brown sugar 150g Stork margarine 450g self-raising flour 50g cocoa 1 tsp orange extract 1 tsp cinnamon 1 tsp nutmeg 100g vegan chocolate chips (Aldi dark chocolate chips are vegan-friendly) 1 Heat up the almond milk to be hand warm, make sure it’s not too hot as it will kill the yeast. Stir in 35g of sugar. Sprinkle the yeast and top and stir to combine. Let stand in a warm place for about 20 minutes until the mix turns frothy. 2 In the meantime, cream together the Stork and remaining sugar in a stand mixer with a whisk attachment until very creamy and pale. 3 Sift the flour and stir in the remaining ingredients except the chocolate chips.
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4 Change the attachment of the stand mixer to a kneading attachment pour in the yeast milk and gradually add the flour mix and kead until it all comes together in a smooth ball. 5 Now add the chocolate chips and knead until mixed in evenly. 6 Transfer the dough into a clean bowl cover with a tea towel and let rise for about one hour or until doubled in size. 7 Take out the dough and knead again by hand. 8 Form into balls and place well apart on a baking tray. 9 To make the crosses mix a little flour with a small amount of cocoa and water until sticky but not runny. Use a spoon to make crosses on top of the buns out of the cross dough. 10 Put the tray in a warm place and let rise again for another hour. 11 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4 and bake for about 30-40 minutes. 12 While still warm brush with some orange marmalade. Enjoy while still warm. Per Serving 367kcals, 18.1g fat (7.4g saturated), 47.6g carbs (15.2g sugars), 6g protein, 3.5g fibre, 0.131g sodium
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make it healthy vegan chocolate
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Vegan Easter eggs
Makes 4 eggs (needs 8 moulds) 100g dark vegan chocolate 250ml almond butter 55g coconut sugar 5 dark chocolate digestive biscuits (vegan, I used the Tesco brand) 8 egg moulds 1 Melt the chocolate in a bowl set over a pan of hot water. 2 Pour into moulds and gently swish around to cover the inside of the moulds. 3 Flip the moulds over and pour out any excess chcocolate (best onto parchment paper as it can be peeled off when cold). Refrigerate. 4 In the meantime make the caramel biscuit filling. Place the almond butter and coconut sugar in a por and gently heat while constantly stirring until it changes its consistency to a caramel like sticky mass. 5 Break up the biscuits and stir into the caramel. 6 Let cool for a while but not until totally set but still stirrable. 7 Take out the chocolate moulds (do not remove chocolate yet) and fill each side of the eggs with the caramel. Do not overfill (like I did) or you won’t be able to have a smooth seam and will end up with a gap. 8 Place the filled eggs back in the fridge and wait until completely cool. 9 Gently remove from moulds and press together as tightly as possible being careful not to break the chocolate. Per Serving 697kcals, 51.9g fat (11.7g saturated), 53.3g carbs (31.6g sugars), 12.1g protein, 5.8g fibre, 0.356g sodium
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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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g n i h s i d a r y l p Sim
R E A P T H E B E NE F I T S
• 100g of radishes (around 8) provides over one third of your daily intake of vitamin C. • The also contain fibre and are good for your digestive system • Radishes and other members of the Brassica family are rich in antioxidants and have been linked with helping to fight many types of cancer • Radishes contain a whopping 96% water, so are good for keeping you hydrated • Radishes are very good for the liver, kidneys and stomach, acting as a powerful detoxifier • Radishes can be helpful in treating urinary tract infections, as they increase the production of urine. Radish juice also helps reduce inflammation and burning sensations during urination.
HI S TO RY B I T E S The first written records that mention radishes come from the third century BC. When the Americas were first colonised, the radish was one of the earliest vegetables to be brought over from Europe.
Test Kitchen Tips Do you find radishes too bitter? Try one of the following methods… SOAK THEM
The world's heaviest radish was grown in Japan in 2003 and weighed 31.1kg! dishes is a The Night of the Ra Mexico, that festival in Oaxaca, 23rd every falls on December d around year and is focuse ed out of nativity scenes carv radishes.
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If you’re eating the radishes raw, soak them first. Cut them into thin slices, then place in a bowl of iced water and set aside for an hour or two. The chill actually sweetens them slightly.
The word radish means “root,” and comes from the Latin radix.
COOK THEM Searing, roasting and braising bitter vegetables like radishes caramelises the edges and makes the bitter notes less intense.
ADD SWEETNESS Bitter vegetables respond well to hints of sweetness, like the balsamic in our braised radishes, p.32. Add a little extra sugar or honey to vinaigrettes for salads, or combine bitter veggies with naturally sweet vegetables like carrots.
ADD ACID Lemon juice or vinegar can help to round out bitterness. Try quick-pickling your radishes as detailed in our tartine recipe, p31.
APRIL 2019
22/03/2019 17:17
from our kitchen to yours
If you love pizza as much as we do, a quick and easy way to get your fix is to use pitta breads. Spread over some tomato purĂŠe, add your favourite toppings and finish with plenty of cheese. Pop it under the grill until golden brown and enjoy a pizza in minutes!
If you have loads of chocolate left over after Easter, use it up by making some delicious chocolate bakes or a chocolate biscuit cake.
Bread will stay fresh longer if stored with a celery stick.
History bites County Sligo has a saying, "Nine diseases shiver
before the garlic",and indeed wild garlic has been
For whiter rice, add a teaspoon of lemon juice to the water.
renowned for its healing properties throughout history in many cultures. In Irish folk medicine, it was typically eaten raw or boiled in milk and rubbed onto the skin. It was used to treat a striking range of ailments including coughs, colds, sore throats, chest infections, asthma, stomach aches, indigestion, toothache, worms and warts. It was even carried in people’s pockets to ward off infection during the Spanish Flu pandemic of 1918.
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Left over mashed potatoes and vegetables are perfect for making quick and delicious potato cakes. Mix them together, then divide and shape into patties. Dip the potato cakes into flour, then beaten egg, then breadcrumbs. Fry them in a pan with some butter or oven bake for a quick and tasty midweek meal. Easy Food 121
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Go wild! Enjoying our wild garlic recipes from p.40? Here are some other ways to use your haul… • Chop finely and stir through Irish butter • Bake into breads or scones • Add to your salad • Use in champ in place of spring onions • Add to mash, potato cakes or croquettes • Use to flavour quiches, omelettes or frittatas • Make wild garlic quiche • Wilt the leaves like spinach and stir through pasta • Make wild garlic chicken Kiev • Pickle the seeds and use as a flavour-packed garnish
STORAGE SOLUTIONS...
Fish
• Refrigerate fish as soon as possible after purchase. If the fishmonger has packed your fish in specially sealed wrapping, do not remove the fish from its packaging — simply place the packet in the fridge as soon as possible. • Fresh fish in good condition and properly stored should last a day or two after purchase.
However, if you’re not planning on eating it that day, we recommend freezing your fish as soon as possible.
• To freeze fish, pat it well dry with kitchen paper and place in a freezer-safe sealable bag or container. Thaw in the fridge overnight before cooking.
PROTEIN QUEENS These foods are the biggest players on the protein scene
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Chicken fillets (28.9g per 100g)
Eggs (12.6g per 100g)
Pork (26.2g per 100g)
Pumpkin seeds (24.5g per 100g)
Tuna (26.5g per 100g)
Peanuts (25.8g per 100g)
Beef (30.3g per 100g)
Prawns (22.8g per 100g)
Tofu (28.9g per 100g)
Sardines (24.6g per 100g)
Lentils (25.8g per 100g)
Cod (22.8g per 100g)
Quinoa (14.1g per 100g)
Mackerel (23.9g per 100g)
Parmesan (32.1g per 100g)
Lamb (28.1g per 100g)
APRIL 2019
22/03/2019 15:01
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06/12/2018 18/01/2019 12:05 10:51
Tips FROM THE
TEST K TCHEN Food stylist Shannon Peare gets gooey over one of our favourite ingredients — chocolate!
Cracking chocolate!
Ah yes, the wonderful world of
White chocolate contains no cacao solids,
chocolate. I still think of that glossy
but is instead made from the cocoa butter
chocolate river in Willy Wonka. I’m going
along with some sugar and sometimes
to be honest and admit that even I
vanilla. A lot of chocolatiers don’t consider
fear working with chocolate! There are
white chocolate to be actual chocolate.
many factors that can affect getting that beautiful glossy finish to your chocolate.
Cocoa powder is made of 100% cacao and
I’m here to give you the cooking-with-
zero sugar. It is in a powder form as there is
chocolate breakdown.
not cocoa butter to keep it together. Cocoa
What is chocolate?
powder is primarily used in baking, as it is very bitter.
Chocolate comes from the beans known as Theobroma cacao, a name that means
Unsweetened chocolate/baking
‘food of the gods’. The flavour of chocolate
chocolate contains 100% cacao and no
differs depending on how it is prepared and
sugar. It is held together by cocoa butter.
the ingredients used. Chocolate is made
Unsweetened chocolate is perfect for
through a complex and lengthy process
baking. Nowadays people usually use
before it becomes the delicious treat
bittersweet chocolate for baking, which
we’ve all come to love. The cocoa pods are
contains 60% cacao and 40% sugar.
harvested, fermented, dried and shipped. Once they arrive at their destinations, they are used to create delicious chocolates
How to handle chocolate Chocolate is an amazing substance and
by roasting the beans and adding other
can be used to create remarkable treats
ingredients to get the chocolate makers’
and sculptures, once treated carefully. It is
desired characteristics.
very sensitive to changes in temperature,
Types of chocolate Milk chocolate contains only 10-40%
so when it comes to melting chocolate, it is important to take care as it can affect the look and texture of the finished product.
cacao, which is combined with sugar and milk solids. I think we’re all pretty familiar
When melting chocolate, it is essential to
with this one!
not let it come into contact with water, as it can cause it to ‘seize’, or turn into a lumpy
Dark chocolate contains 70% cacao
mess. Similarly, overheating chocolate
or above. The provenance of the cacao
will ruin the taste and texture of the final
bean can drastically alter the flavour the
product. Chocolate should be melted over
chocolate; however, all will contain the
indirect heat (in a bain-marie) or in small
same cacao-to-sugar ratio.
intervals in a microwave.
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How to melt chocolate Bain-marie is one of the safest ways of melting chocolate. Place a heatproof glass bowl over a pot of simmering water. Break the chocolate into small pieces and place into the bowl. Do not let the bottom of the bowl touch the water or allow the water to get into the chocolate. Give it a stir once or twice and remove from the heat once it’s melted. The chocolate will become grainy if it overheats. Microwaving chocolate is quick and easy. Break the chocolate into small pieces and place in a microwave proof bowl. Melt the chocolate on medium power in 30-second intervals, stirring the chocolate each time, until just melted. Always remember to melt chocolate slowly.
What is tempering? Tempering refers to a process of heating and cooling chocolate to a specific temperature so that the cocoa butter in the chocolate forms even crystals. Tempered chocolate has a shiny appearance and has a perfect snap when broken. Tempering also keeps chocolate stable at room temperature. If chocolate isn’t tempered correctly it will look dull and will have an almost chewy texture. However, tempering chocolate is primarily for making chocolates, Easter eggs, chocolate sculptures etc. When using chocolate for baking, you need to melt the chocolate the same way, but you don’t have to worry about temperatures.
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sweet things chocolate
How to temper The fancy way of doing things includes a marble slab, a thermometer, a metal bench scraper and a palette knife — the quick and easy way is simply to use the trusty microwave. Chop your chocolate into smaller pieces and place into a microwave safe bowl. Melt at 800-1000W, checking it every 15 seconds. It is important not to overheat the chocolate. When the chocolate looks almost melted, remove from the microwave and stir gently. You are now ready to get your Willy Wonka on!
Know your quality chocolate Good quality chocolate has a glossy finish and snaps well when broken into pieces. It will have an intense taste and the perfect melt-in-the-mouth feel. Bad chocolate will look dull and may have grey or white streaks in it; this is known as chocolate bloom. Bloom is caused by the crystallisation of the sugar, which causes it to come to the surface when exposed to humidity. While perfectly edible, the chocolate will melt to a grainy mess, so it’s not suitable for baking. Blooming can also happen to older chocolate, so be sure to eat it before that happens! Cheaper chocolate us often made with vegetable fats that can affect taste, texture and shine. Cheaper chocolate does do the job for certain bakes but, if you really want to pack in that chocolatey taste, spend that bit extra on a good quality bar. Now that you’ve got the lowdown on chocolate, I think it’s time to put the kettle on and enjoy a little treat.
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Easy Food 127
22/03/2019 15:02
Easter surprise cake Serves 14-16
For the sponge: 260g caster sugar 260g unsalted butter, softened 4 eggs, beaten 60g cocoa powder 90ml boiling water 260g self-raising flour 2 tsp baking powder For the buttercream: 250g unsalted butter, softened 500g icing sugar 100g dark chocolate, melted For the filling: Mini Eggs, Smarties and other small chocolate eggs (save some to decorate) 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line the bottom and sides of three 15cm tins with parchment paper. 2 Beat together the butter and sugar until light and fluffy. Slowly stream in the eggs, mixing between each addition. 3 In a small bowl, stir together the cocoa powder and boiling water. Beat this into the butter mixture. 4 Sieve the flour and baking powder into the butter mixture. Fold in until just combined. 5 Divide the mixture evenly amongst the tins and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Allow to cool completely. 6 For the buttercream, beat together the softened butter and icing sugar until smooth, scraping down the sides. Pour in the melted chocolate and beat until mixed. 7 Using a sharp serrated knife, cut the cooled sponges in half horizontally. Use a 7½cm round cutter to cut the middle out of 5 out of 6 of the sliced sponges. 8 Place one of the cut sponges onto a board or plate, using a teaspoon of buttercream on the board to help the cake stick. Spread over some of the buttercream and add the next sponge on top. Repeat this step for all five of the cut sponges. 9 Before adding the uncut sponge on top, pour a variety of Mini Eggs and chocolates into the hole in the centre. Top with the uncut sponge. 10 Using a palette knife, spread the buttercream over the top and sides of the
will be crumbs in the icing, so place the cake into the fridge for 30 minutes to set. 11 Once set, spread over more buttercream to cover any crumbs and smooth out the buttercream. Refrigerate the cake until set. 12 Decorate the bottom and edges of the
TOP TIP
Use the leftover sponge to make cake pops. Mix together the scrap sponge with chocolate buttercream.
cake with mini eggs and bunny cut-outs.
Roll into small balls, stick a cake
Cut your Easter showstopper at the table to
pop stick into the bottom of each
surprise your guests! Per Serving 575kcals, 31.1g fat (19.1g saturated), 74.9g carbs (60.2g sugars), 4.9g protein, 2.1g fibre, 0.212g sodium
ball and refrigerate until set. Dip the cake pops into melted chocolate and decorate with sprinkles.
cake, making sure to fill in any gaps. There
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IN THE NEXT ISSUE...
ENJOY THE TASTES OF ITALY WITH THE MAY ISSUE OF EASY FOOD!
The next guest editor is….
GENNARO CONTALDO Chef and restaurateur, Gennaro Contaldo is the ultimate source of all things cooking when it comes to Italian food! Sure, he only taught Jamie Oliver all about making pasta, and still scours his homeland of Italy to bring delicious, achievable dishes to life for eager eaters across the globe. He’s sharing some of his favourite Italian meals with Easy Food readers, and giving us an exclusive insider look into what makes this cuisine shine. Buon appetito!
GE NN AR O CO NT AL DO
ON SALTEH
! APRIL 30
INSIDE...
recipes > Authentic Italian making > Step-by-step pasta > Speedy desserts dinners > Simple weeknight party > Gluten-free dinner > Summery cocktails > Kids’ treats
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make me
MELT
Never burn chocolate again with these easy methods for melting it perfectly. Method one: In a pan 1 Roughly chop or break the chocolate into small chunks of around the same size. 2 Place in a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the surface of the water. 3 Cook for 2-3 minutes or until melted, stirring occasionally.
Method two: In the microwave 1 Roughly chop or break the chocolate into small chunks of around the same size. 2 Place in a microwave-safe bowl. 3 Microwave for 30 seconds, then stir. Repeat stirring at 30-second intervals until the chocolate is mostly melted and only a few tiny pieces remain. 4 Set aside at room temperature and allow the last few pieces to melt.Â
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