RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 129
TESTED & D E I R T RECIPES
FAST & FRESH
spring COOKING
STEP-BY-STEP CHICKEN DINNERS Vegetarian MEAL IDEAS Sausages
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s e k Berry sweet ba
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GUEST EDITOR EX
UK £4.95
ROI 33.90
APRIL 2018
UK £3.70 AUS $7.00 APRIL 2018
Baked blueberry cheesecake p.37
R 39.90 (incl. VAT)
• SEASONAL RHUBARB RECIPES • CLASSIC SANDWICHES • EASY DINNER IDEAS • STICKY SUPPERS • CHOCOLATE TREATS • COOKING FOR KIDS • ALL ABOUT HEALTHY FATS •
70+
CLUSIVE! William Murray an d James Kavanagh dish on all things Curra binny with Easy Fo od
23/03/2018 10:36
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Club sandwich, p.49
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Sticky Asian babyback ribs, p.82 Digital Intern Emily Brady foodintern@zahramediagroup.com fave recipe: Individual rhubarb tiramisus, p.36 Contributors Michael Fleming, Amy Meegan and Heather Brady. DESIGN Nicola Burgess and Rory Maguire. PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Buffalo chicken tenders with blue cheese yoghurt dip, p.62 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
We’re so delighted to be the guest editors of Easy Food this month! We’re William and James of Currabinny Foods — we love food, particularly good Irish food. We’re all about making the most of quality Irish ingredients (think Maldon Sea Salt, local produce and lots and lots of butter) and adding a few contemporary twists. This is food that both your great granny and millennial niece could swoon over!
We’ve shared a few recipes exclusively with Easy Foodies here — check them out from p.18. From the potted mackerel to the fennel and chicory salad with dill, you’ll see that our recipes strike the balance of simple and stunning. With a few really spectacular ingredients, you can make dishes that would be as perfect for a glam dinner party as they would a casual weekend lunch. We stopped by the Easy Food studios to help style and photograph the recipes, and even made the potato and chive cakes for a cook-along video; you can find it on youtube.com/easyfoodmag. Trust us, you need these potato cakes in your repertoire... top with a poached egg or smoked salmon and it’s legitimate brunch perfection. Dive into this issue and get a taste of what Currabinny is all about — we hope it’ll leave you hungry for more! Happy eating!
William and James Check out our other titles... Your guide to a delicious life without gluten
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William Murray & James Kav anagh
We’ve been sharing our food journey through social media over the past few years, and our followers would know that food has always been an obsession of ours long before it was ever a business. We’ve hit the ground running with Currabinny — from food markets and private events to working on a cookbook and opening a café this year — and we’re devouring every fabulous minute of it. Whether we’re brainstorming gorgeous new recipes or sorting through the logistics of starting a new food business, we’re beyond excited to be bringing Currabinny to life and establishing it as a home for quality Irish food that is unashamedly full of flavour.
ICHE E QU .44 -FRE , P EN NE UT AI GL LORR
BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Tuna steaks with sprout stir-fry, p.104 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Sausage and chicken bake, p.78
Hello Easy Foodies!
06/02/2018 15:58
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REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
14 COMPETITIONS
Exciting things for you to win!
WHAT’S IN SEASON?
April
CONTENTS Club sandwich
P.49
32 READY FOR RHUBARB
Vibrant rhubarb will be a welcome
addition to your kitchen with these sweet
and savoury recipe
38 EAT IRELAND
Recipe Editor Jocelyn Doyle heads west
to the Burren in search of salmon
LARDER LUCK 46 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming chats
about his chicken dinner
48 THE BIG BITE
These so-tasty sandwiches are classics for a reason
54 FEELING FRUITY
We break down your morning glass of OJ
Lamb chops with chimichurri
WHAT’S FOR DINNER?
P.65
58 WEEKLY MENU PLANNER Keep it simple, keep it quick with a whole week’s worth of easy family meals
P.75
Sausage, egg and cheese breakfast boats
4 Easy Food
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APRIL 2018
23/03/2018 12:46
COOKING FOR FUN
KIDS’ KITCHEN
80 GETTIN’ STICKY WITH IT
92 JUST A SPOONFUL OF SUGAR?
Is it just us, or are sticky foods always the most delicious?
This luxurious Italian-American seafood stew is a real treat
making masterclass
95 EASY JUNIORS
This chocolate biscuit cake is the
88 CHOCOLATE BLISS
P.101
Our Home Ec expert gives us a jam-
86 CHALLENGE YOURSELF
Brioche smoked salmon eggs Benedict
perfect treat for any occasion
Make the most of leftover Easter chocolate with this simple chocolate cake
MAKE IT HEALTHY!
Lemon and raspberry showstopper cake
98 THE ALPHA AND THE OMEGA
Sticky pecan buns
P.85
P.127
These recipes make it easier than ever to get those all-important omega-3s
106 15 HEALTHY BREKKIES
Start your day the healthy way with new ways to use yoghurt, oats and seeds
110 FOODS WITH A FUNCTION
Nutritionist Amy Meegan explains how
chocolate can form part of a healthy diet
112 FEEL THE GLOW
Tips and recipes to help you look and feel your absolute best
FROM OUR KITCHEN TO YOURS
FROM THE Cover
120 All the knowledge you need to become an expert in the kitchen
RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE
spring COOKING
Vegetarian MEAL IDEAS Sausages
Baked blueberry cheesecake p.37
es Berry sweet bak
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GUEST EDITOR
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APRIL 2018
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124 CAKE DECORATING 101 Food Stylist Shannon Peare lays out the essential toolkit for any eager cake decorator
STEP-BY-STEP CHICKEN DINNERS
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Tasty ways to use cheap and cheerful sausages on the breakfast plate and beyond
FAST & FRESH
AUS $7.00 APRIL 2018
Cook to impress with these stunning vegetarian dishes
TESTED TRIED & S RECIPE
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MEAT-FREE MASTERPIECES
5 WAYS WITH SAUSAGES
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Step-by-step guides to making family favourites chicken Kiev and curry
• SEASONAL RHUBARB RECIPES • CLASSIC SANDWICHES • EASY DINNER IDEAS • STICKY SUPPERS • CHOCOLATE TREATS • COOKING FOR KIDS • ALL ABOUT HEALTHY FATS •
REPERTOIRE RECIPES: CHICKEN
EASY FOOD ISSUE 129
P.70
SIVE! William Murray and James Kavanagh dish on all things Currabin ny with Easy Food
23/03/2018 10:36
P.18
IN THE KITCHEN WITH CURRABINNY
William Murray and James Kavanagh give Easy Food a sneak peek into what’s next for Currabinny Foods
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
Easy Food 5
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RECIPE INDEX v
Budget-Friendly
T Freezable
J
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
Low-Fat
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v MEAT Slow-cooked pork belly with rhubarb and ginger compote
34
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LF DF GF
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v Mocha overnight oats
108
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Savoury porridge with apple, Gruyère and rosemary
108
•
114
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Croque Monsieur
48
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•
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Buckwheat pancakes with caramelised banana bites
NYC Reuben
50
•
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Salted caramel smoothie bowl
115
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Melba toast
130
•
•
•
•
Plain malted milk loaf
24
•
•
•
•
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Molasses biscuits
26
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Lemon loaf cake
67
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Sticky pecan buns
85
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Leftover Easter chocolate cake
89
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Flax and walnut banana bread
102
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Blueberry yoghurt bread
106
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Apple and cinnamon flax seed squares
107
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Oat and yoghurt bread
108
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Oat and banana choc chip muffins
108
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Lemon and raspberry showstopper cake
127
•
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DESSERTS Rhubarb and custard pots
35
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Individual rhubarb tiramisus
36
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Rhubarb crumble
36
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•
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Steaks with stroganoff sauce
61
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Soft eggs with prosciutto, asparagus and tomatoes
63
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Lamb chops with chimichurri
65
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Spaghetti and sausage meatballs
74
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Sausage, egg and cheese breakfast boats
75
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76
•
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Breakfast-for-dinner pizza
77
•
•
Sticky Asian babyback ribs Sticky, spicy Korean-style lamb chops
78 82 83
•
• •
•
Warm sausage salad with mustard dressing
Sausage and chicken bake
•
•
•
•
•
•
•
•
•
•
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FISH AND SEAFOOD 27
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Smoked salmon “tartare”
39
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Smoked salmon deli bagel
51
•
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Perfect paella
60
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Poached salmon with potato salad
64
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Sticky whiskey chilli prawns
84
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Cioppino
86
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Kale Caesar salad
100
•
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Cover recipe: Baked blueberry cheesecake
37
•
•
•
•
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Brioche smoked salmon eggs benedict
101
•
•
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Healthy chocolate "ice cream"
66
•
•
•
•
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Tuna steaks with sprout stir-fry
104
•
•
•
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Chocolate biscuit cake
96
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•
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Asian-style salmon bowl
116
•
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Strawberry cheesecake pots
106
•
•
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Apple, pear and blackberry crumble
117
•
•
•
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Honey and redcurrant butter
25
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•
•
•
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Rhubarb curd
36
•
•
•
•
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Apple and blackberry jam
93
•
•
•
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Turmeric and tahini yoghurt spread
106
•
•
•
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No-cook chia raspberry jam
107
•
•
•
•
Simple yoghurt smoothies
106
•
•
•
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Green goddess hemp seed smoothie
107
•
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Matcha mint latte
117
•
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Potted mackerel, chervil and dulse
•
•
•
•
•
•
•
•
•
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BAKED GOODS
• •
POULTRY Spring chicken stew
47
•
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Club sandwich
49
•
•
Buffalo chicken tenders with blue cheese yoghurt dip Chicken Kiev Chicken curry
62 71 72
VEGETARIAN
•
Potato and chive cakes
23
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Fennel and chicory salad with dill, parsley and pickled walnuts
28
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Soaked muesli with apples, roasted hazelnuts and buckwheat honey
29
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Shaved Brussels sprouts with apple and pomegranate
30
Rhubarb and goat's cheese crostini
• •
•
•
•
•
•
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•
•
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36
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Spiced Swiss chard with butter beans and couscous
41
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Rosemary porcini
42
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Tomato, Feta, almond and date baklava
43
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So-simple baked risotto
59
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Papaya yoghurt and granola bowls
106
•
•
•
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Seedy fruit and nut bowls
107
•
•
•
•
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Seedy whole wheat waffles
107
•
•
•
•
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Homemade granola
108
•
•
•
•
•
EF129_06_Recipe_Index.indd 6
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6 Easy Food
•
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SAUCES
•
•
•
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•
• • •
• •
•
DRINKS •
• •
•
• •
•
•
APRIL 2018
23/03/2018 11:55
What’s inside
A sneak peek at what you’ll find in this issue
Dig in
Food should fill you up and do your body good, but we believe it should also put a big stupid grin on your face on the regular. Editor Caroline is celebrating her lifelong love affair with sandwiches from p.48; packed with attitude as well as flavour, they’re the kind you need to stretch your mouth around for every bite, and they disappeared from the test kitchen instantaneously. Elsewhere, we conducted some diligent (read: delicious) research into why sticky foods are always the best. We don’t have an answer for you, but we do have a selection of addictively sticky recipes from p.80.
NYC Reuben P.50
Smoked salmon deli bagel P.51
TOP OF THE MORNING They say it’s the most important meal of the day, but what do you really want from your breakfast? Sometimes you’re all about the healthy option, in which case, flip to p.106 for 15 so-good-for-you breakfasts featuring yoghurt, seeds and oats, or find our omega3-packed flax and walnut banana bread on p.102. For a more indulgent weekend morning, you’ll find fun new ways to use sausages from p.74. And if you’re treating someone to a special morning, you could do a lot worse than our decadent brioche smoked salmon eggs Benedict. Feeling thirsty? Turn to p.54 to get the inside scoop on your morning glass of fruit juice.
Sticky Asian ribs P.51
HEALTH BUZZ
For those of you still powering through a virtuous 2018, you’ll find plenty of healthy recipes in this edition to help you on your way. Flip to p.40 for stunning meat-free meals; boost those all-important omega-3 fatty acids with our delicious ideas from p.98; look and feel your best with recipes for glowing skin, p.112; and head to p.38 to learn more about smoked salmon, a traditional Irish food that just happens to be super good for you. Our discovery that rhubarb is technically a vegetable means that even desserts are getting the healthy(ish) treatment with our tasty ways to use this seasonal treat, p.32, and you’ll find out how to incorporate dark chocolate into a healthy diet on p.110.
Flax and walnut banana bread p.102
Brioche smoked salmon eggs Benedict p.101
Smoked salmon “tartare” P.39
Buckwheat pancakes with caramelised banana bites P.114
Tuna steaks with sprout stir-fry P.104
Sausage, egg and cheese breakfast boats p.70
CHICKENING OUT
We’ve gone back to basics with chicken, Ireland’s most popular poultry. Our butcher friend Michael Fleming explains why buying the whole bird is often better value, p.46; with this in mind, we’ve put together a stunning chicken stew packed with spring greens that’s perfect for feeding a crowd. We’ve also included step-by-step instructions for making your own chicken Kiev and basic chicken curry, both of which are ideal for feeding the family.
Spring chicken stew P.47 www.easyfood.ie
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Chicken Kiev P.70
Basic chicken curry P.72 Easy Food 7
23/03/2018 10:38
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
What you've been cooking “Baked up a batch of @easyfoodmag’s brownie cookies for my husband’s colleagues while wearing a Christmas onesie and watching the snow slowly thaw. #Snowmageddon is basically mini Christmas. They’re delish btw: chewy with a crisp top. Hands down my favourite Easy Food recipe so far. Regretting not keeping another for myself but my husband’s colleagues loved them.”
– @sweetandmeat
“Trying something new tonight. The recipe is for two, but you could definitely get 3-4 servings out of this. I let it simmer a little longer than the recipe states. Saturday night fakeaway prawn satay from @easyfoodmag.”
– @lclovestocook
@easyfoodmag
WE ASKED, YOU ANSWERED.... One ingredient you simply can't live without? Perhaps unsurprisingly, garlic topped the polls! Other answers included: “Thyme” – Eugenie Daskalakis “Butter, I think. Toyed with garlic or bread, but butter is everything, really.” – @ipadzorz “Maldon salt” – Tracy Finklang “Bacon! Or chocolate... oh wait, that's two. How to decide?!” – @eumom “Porridge!” – Jean Webster “Curry” – Andrea Pedersen
What are your thoughts on pressure cookers/instant pots? “I have an instant pot and use it constantly. Almost every day. Stews are really tasty and easy from it, meatballs are really tender, it cooks bean and lentil meals really quickly and I use it to make rice all the time. And it can be used as a slow cooker, so it replaces that, too.” – @bioniclaura
What's the weirdest food combination you or someone you know indulges in? “Apple dipped in hummus; crab meat with Worcestershire sauce in a wrap; crickets in chilli powder; cottage cheese and grapes. All personal favourites” – @iconicbiscuits “Fish fingers and custard! It was a dish served on Doctor Who. Tried it and it's actually nice.” – @eumom
8 Easy Food
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APRIL 2018
22/03/2018 11:05
letters and comments
“Flying back to our home in Fuerteventura after a visit home-home to Co. Armagh, I grabbed a copy of your fantastic magazine in the airport. During the flight I sorted out my specials for the following day in our bar in Fuerteventura from the March 2018 issue of Easy Food! Beef Bourgignon, French toast roll-ups, firecracker chicken goujons with cheese and onion rings, and there are still loads of other recipes to try. Thank you. Your magazine is brilliant.” – Chris McIlveen
Meet the Taste Team...
Jane Dodd says, “I live in Dublin with my lovely husband, Mark. My whole life revolves around food — I work in marketing for a recipe content startup, and I have a (neglected) food blog. I love to bake and I buy chocolate in 2kg bags for fear I'll run out and won't be able to make brownies! My latest obsession is homemade pasta; it's like play-doh for adults!
Instagram “Happy Monday! Okay, I know Monday is the start of the week, so it's not always happy… but this veggie cottage pie with cheesy champ topping will definitely perk up your day! This is my take on an @easyfoodmag recipe, I've switched lentils for @quorn_uk mince since I had no lentils, but had the mince in the freezer. It is such good comfort food, so the perfect thing to have on a Monday evening.” - @meatfreemission
Behind the scenes with Currabinny We had so much fun with guest editors James Kavanagh and William Murray in the Easy Food office! Flip to p.18 for exclusive recipes from Currabinny, as well as some insights into what’s next for the guys and their new and flourishing food business.
www.easyfood.ie
EF129_08_09_Your Say.indd 9
Easy Food 9
22/03/2018 11:06
FOOD BITES Awarding the best of the best
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 2018 winners are: Food Award: Connemara Smokehouse Smoked Mackerel, Co. Galway www.smokehouse.ie Food Award: Wildwood Balsamics range, Co. Mayo www.wildwoodvinegars.com Food Award: Baltimore Bacon, Co. Cork www.facebook.com/baltimorepig Irish Drink Award: Cockagee Pure Irish Keeved Cider, Co. Meath www.cockagee.ie Organisation Award: McNally Family Farm, Co. Dublin www.mcnallyfamilyfarm.com Environmental Award: Inagh Farmhouse Cheese (St Tola Irish Goat Cheese), Co. Clare www.st-tola.ie Lifetime Achievement Award: Ferguson Family of Gubbeen Farmhouse, Co. Cork www.gubbeen.com
A REASON TO BE HAPPY! The Happy Pear’s new veggie meals range is available now in SuperValu stores nationwide! The range includes: Veggie Korma, a mildly spicy creamy coconut dish, served with brown rice and fresh spinach; Chilli No Carne, a mildly spiced Mexican-style dish of black beans in a spicy tomato sauce, served with yellow rice and fresh coriander; and Chickpea Curry, a medium spiced vibrant curry made with fresh veg and chickpeas, served with brown rice. The meals (RRP €5) are available in SuperValu stores nationwide and at www.supervalu.ie.
Community Food Award, supported by Slow Food Ireland: Sligo Global Kitchen, Co. Sligo
Baileys, now dairy-free!
10 Easy Food
EF129_10-11_Food_Bites.indd 10
Good news for those following dairy-free or vegan diets! Welcome Baileys Almande, an alcoholic treat that is dairy free and vegan-friendly. Blending the nutty flavours of sweet
almond oil and almond essence from pure crushed almonds with vanilla, Baileys Almande matches the high quality we expect from Baileys. Notes of honey, a light creaminess and almond towards the end make this the perfect dairy-free adults-only indulgence. Available exclusively from Dunnes Stores nationwide (RRP €25 per 700ml).
APRIL 2018
22/03/2018 11:07
news
IRELAND WEIGHS IN: THE CHICKEN OR THE EGG? According to a recent survey of over 380 people across Ireland, 61% of respondants believe the chicken came first! The survey, conducted to mark the launch of Margaret’s Happily Free-Range Eggs, proves the egg is held in high regard, with 85% of respondents eating eggs at least once a week. Margaret Farrelly, Ireland’s biggest dedicated free-range egg producer, agrees that the chicken most definitely comes first. While three quarters of those surveyed rated free-range, happy hens as the most important factor when buying eggs, there is also a lack of understanding on the difference between eggs labelled ‘free range’ and ‘farm fresh’. Nearly half of those surveyed did not understand why egg yolks vary in colour, and more than a fifth could not decide which factor was most important in determining the flavour of an egg.
FLAVOUR Margaret explains that diet, fresh water and fresh air all play a role in flavour. “Variation in egg yolk colour indicates individual hens ranging in different areas and ingesting various amounts of natural vegetation. Flavour is of course influenced by the diet, but the quality and quantity of fresh air the hen gets has surprisingly a much greater influence than might be assumed,” she adds.
FREE RANGE VS. FARM FRESH The term ‘farm fresh’ does not mean ‘free fange’; unless eggs are clearly labelled ‘free range’ they are likely to be produced in enriched cages. Under the Bord Bia Sustainability Egg Assurance Scheme, free-range hens must have access to the outdoors during daylight hours. Land must be dedicated to the hens only and allocated at the rate of one hectare per 1,000 hens, roughly the size of the Croke Park pitch.
STORING It seems we Irish are still divided on where to store our eggs, with 53% preferring refrigeration and 45% choosing to store eggs at room temperature. According to Margaret, storing them in the fridge is the best option. “Eggs should be kept at a constant temperature below 18˚C to maintain freshness.” Margaret’s Happily Free-Range Eggs and Liquid Egg products are available from stores nationwide. See www.margarets.ie for more details.
Great Irish Bake for Temple Street
WINNER, WINNER, CHICKEN DINNER Chef and former Easy Food guest editor Adrian Martin has joined Manor Farm as a brand partner, putting his famous “fakeaway” twist on wholesome chicken recipes. Having trained with Neven Maguire and a regular on TV3’s Six O’Clock Show, Adrian’s recipes for taco chips, chicken mince spring rolls and a burger made with low-fat chicken mince all are sure to please eaters looking for healthy and flavour-packed meal ideas, while his coq au vin de Bourgogne made from Manor Farm’s exclusive Omega-3 Chicken makes for impressive dinner inspiration. For more on Manor Farm and their recipes, visit www.chicken.ie.
www.easyfood.ie
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.
work on Friday, 20th April. Funds raised from the Great Irish Bake will go where they are needed most in Temple Street hospital, helping to transform the lives of children for the better.
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
To take part in Temple Street’s Great Irish Bake on 20th April, please register online at www.templestreet.ie/greatirishbake to receive a Great Irish Bake fundraising pack.
Easy Food 11
CORNER
A Taste of Italy
The Modern Vegetarian
Pepper
By Damiano Carrara Published by Sterling Epicure €28.20/£24.99
By Maria Elia Published by Kyle Books €19.20/£16.99
By Erwan de Kerros and Bénédicte Bortoli Published by Abrams €39.50/£35
Oh, Italy. Long have we worshipped at the altar of your oh-so-delicious food and gazed in envy at a culture where mealtimes are given their due importance. This book has us dreaming of aperitivo, antipasti and long, lazy lunchtimes in the sun, surreptitiously wiping the drool from the corners of our hungry mouths. From the rustic (brown butter sage chicken with fingerling potatoes; Tuscan bread soup) to the fancy (green peppercorn filet mignon; bread-crusted scallops with pancetta and chanterelles), every recipe is truly tempting — especially the pizzas, which are things of sheer beauty. The book culminates, of course, with dolci, including classics such as tiramisu and panna cotta in addition to a stunning gluten-free chocolate cake and an entire chapter on gelato. Buon appetito, tutti!
As flexitarian eating becomes more popular, many people are incorporating vegetarian meals into their regular repertoire rather than switching entirely to a meat-free life. The time when vegetarian choices were an afterthought is running out, and these days menu options are likely to be far more special than a bowl of pasta in tomato sauce. Whether you’re jumping straight into the deep end or simply dabbling in the shallows of the veggie pool, we highly recommend this book as a way to keep your diet varied, interesting and delicious, from starter (fig tarte tatin with Manchego and rocket; carrot pancakes) to dessert (coffee bean crème caramel; ginger sorbet) with plenty of tempting mains and sides along the way. Flip to p.40 to find a taster of these beautiful recipes.
Pepper is one of our more virtuous obsessions here in the Easy Food office, and we were delighted to come across this black beauty combining history, tasting notes, recipes and real stories of the people growing and selling different varieties of pepper across the globe. While it’s not one for the beginner cook, we just love the dramatic photography and the inventive recipes inspired by world cuisines, using different types of pepper to add a layer of flavour to every kind of meal from starter (green asparagus risotto with Serrano ham, quail eggs and truffles) right through to dessert (tropical fruit carpaccio with citrus crumble). This would make a beautiful gift to the pepper addict in your life — or a stunning addition to your own bookshelf!
Once Upon a Chef By Jennifer Segal Published by Chronicle €24.80/£21.99 If you’ve found yourself in a bit of a dinner rut of late, this collection of 100 family-friendly recipes might be just what you need to shake things up again and introduce new flavours to your table. Based on the popular blog of the same name, Once Upon a Chef will be your new go-to guide. Our favourites include grilled beef satay with peanut sauce; creamy wild mushroom soup with herbs; Baja fish tacos; three-cheese white pizzas with rocket; Peruvian chicken with green sauce; curried roasted carrots; baked bourbon French toast with praline topping; braided honey challah; and chocolate croissant bread pudding, which might give you an idea of the variety included. Two hungry thumbs up.
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Paul Hollywood oven thermometer stainless steel www.littlewoodsireland.ie €12.99/£11.35
Dressing shaker Flying Tiger Copenhagen stores nationwide €2/£1.75
Savel food savers www.designist.ie €8/£6.99
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COMPETITIONS
POSTAL ENTRIE
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competitions@easyfood.ie with LIMERICK STRAND HOTEL in the subject line. *Terms and conditions apply; subject to availability.
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TAKE OUR SURVEY AND WIN!
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e a part of our national survey and WIN a night away for two at The Kingsley in Cork. Easy Food has been in the kitchen with Irish home cooks for 14 years, and we know you’re hungry for more. That’s why we’re committed to being your trusted food companion with the most useful recipes, tips and foodie information. We want to know how Ireland eats, cooks and thinks about food in 2018. From the number of nights you cook at home every week, to how many snaps of dishes you have on your camera roll, there is more than ever to digest when it comes to food. Have your voice heard in Ireland’s largest food community through our survey at: www.surveymonkey.com/r/ easyfoodmag. Plus, you can be in with a chance to win a night away with dinner included and a one-hour Kerstin Florian treatment!
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ABOUT THE PRIZE Win a relaxing night for two people at The Kingsley in Cork, with dinner and a luxury treatment. With beautiful bedrooms, a bistro style restaurant, a luxury spa and an extensive health club, The Kingsley has everything you will need for the perfect break away from the little ones. Set in a stylish and distinctive riverside location on the banks of the River Lee, within walking distance from the buzzing cosmopolitan city of Cork, shopping, socialising and exciting cultural attractions are all just a few steps away. Enjoy an overnight stay in one of The Kingsley’s luxurious rooms with breakfast, dinner on one evening in The Springboard restaurant and one 60-minute Kerstin Florian customised treatment. A deep cleansing and purifying treatment for all skin types, this rejuvenating facial includes an exfoliating peel to renew skin, a deep
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cleansing massage to promote circulation and a masque to balance and nourish. If you aren’t lucky enough to win on this occasion, visit www.thekingsley.ie or call 021 480 0500 to see all the fabulous offers available at The Kingsley. Terms & Conditions Apply. Prize is 1BB1D for 2 x people and 1 x spa treatment, subject to availability, nontransferable and not valid for Christmas, New Year’s Eve or bank holiday weekends.
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William Murray (left) and James Kavanagh (right)
IN THE KITCHEN WITH
Currabinny
William Murray and James Kavanagh give Easy Food an exclusive sneak peek into what’s next for Currabinny Foods
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guest editor Currabinny
What is William’s pet peeve when it comes to eating? What is James’s guilty food pleasure? Find out the answers to these burning questions and watch their full interview with Easy Food on our YouTube and Facebook pages, @easyfoodmag!
James and Wililam sit down with Editor Caroline — watch the full interview on YouTube or Facebook at @easyfoodmag
Is
there a more dynamic duo on social media than James Kavanagh and his partner William Murray? James shot to Snapchat stardom a few years back, sharing video snippets of daily life with his followers on the mobile messaging app; from being carried Cleopatra-style on a gold litter into his 28th birthday party to theatrically narrating a jaunt to the corner shop, James has cleverly — yet seemingly effortlessly — parlayed his marketing and PR experience to craft a vibrant brand for himself, thereby captivating the portable screens of an audience ranging from masses of Irish schoolchildren to Paris Hilton herself. William, comparatively, is the more reserved of the two. He has a Masters of Arts degree and trained at Ballymaloe Cookery School, an artist and a lover of food to the core. Growing up in Currabinny, Co. Cork, the idea of food provenance runs deep with William; fishing for mackerel and tending to vegetable patches are second nature. One of James’s earliest Snapchat series garnering thousands of followers centred on scaring an admittedly jumpy William in their
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home. Often calmly perched near the stove or slicing peppers in their airy kitchen, William and his startled gasps gave us an insight into their day-to-day life, much of which revolved around food. Whether it’s one of William’s stunning creations at home, a hangover-curing takeaway or an afternoon lunch at a trendy Dublin café, William and James have made it clear that good food is a cornerstone of their relationship and, of course, their brand. With William’s food knowledge and James’s background in marketing, the pair decided to bring their dream of starting a food business to life. They founded Currabinny Foods to make dishes that are “unashamedly created with lots of real butter, Maldon Sea Salt and seasonal, fresh vegetables" — think Ballymaloe meets Ottolenghi. Not ones to tread cautiously, the pair skyrocketed the Currabinny business within the space of a year, not only to the delight of their followers but also those eager for an increasingly dynamic Irish food culture. Having started off selling a selection of Currabinny’s homemade foods at markets, the pair are currently in the process of
opening a Dublin-based café. A cookbook is also in the works — a gorgeous tome of recipes reflecting the style of the eponymous town of Currabinny, where the sea meets the forest. One thing is for sure: this is not a fleeting fancy for the two. While a Snapchat video might only last a few seconds, James and William are adament that Currabinny — the brand, the book, the café — cements its place in the Irish food scene. With an ethos of crafting visually stunning, wholesomely luxurious food using the best of Irish ingredients, this is where modern Irish food is truly heading. Like the pair themselves, the food is accessible to the masses yet skillfully finessed. Best of all, it seems there will be plenty to satiate our appetites for more from Currabinny.
Find more about Currabinny here: www.currabinny.ie Currabinny @currabinny_ @currabinny
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my passion for making and creating. I started thinking about Irish food and Irish produce and how I could find ways of combining a new wave of cuisines with traditional Irish elements. This was how Currabinny was really born. It would never have occurred to me to do a market or do any of those kind of things, so that's where James stepped in and began to market us as a brand.
James Kavanagh: Growing up, my mum was always cooking different things than the other mums would cook. It was the early 90s, so it was a bit of a meat-and-twoveg era, and she'd be a bit left of centre, cooking unusual things for that time. I was raging though, and she was as well, that our schools didn't teach home economics. I didn't have that opportunity in my school, but that's something I think should be compulsory in schools: food science and home economics. Every kid should do it. I later worked in food marketing and became aware of what goes into a good Irish product. Around that time, William was in Ballymaloe, so we were both in this food world and became obsessed with it. We'd be cooking breakfast at home and then automatically think, what are we going to have for lunch? Lunch is over, what's for dinner? What's for supper? Food was always on the mind because we were both working in it, then coming home and exploring it together. We thought, how do we turn our obsession into a career? So this is how Currabinny happened; we figured if we make our own café, we can eat all day!
Choosing props for Currabinny's recipe photography shoot in Easy Food
Tell us about your relationships with food and how you each developed such a passion for it?
mum and I were always in the kitchen and she taught me the basics of cooking. Then I went to college and ate stuff like tuna and pasta for four years!
William Murray: I grew up in rural Cork by the sea in a very idyllic countryside setting, with a handful of neighbours who were traditional in their food tastes, but also had that really amazing relationship with food where it was all about using what you could grow in your garden. It was just second nature and everyone had their own recipes; down the road someone made marmalade, someone else had bees and made honey. My
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After college, I really wanted to work with food, so I did the Ballymaloe 12-week course and it was honestly the best thing I’ve ever done. I realised I didn’t want to be a chef, so I worked as a waiter and learned more about the restaurant industry. It also gave me the space to be able to come home and decide, "I want to cook. I want to experiment with food." And I regained
So we know William’s guilty pleasure is tuna, mayonnaise and pasta. James, what’s yours? JK: I love a toastie. Two types of cheese — notions — but yeah, a good toastie is one thing I always go back to. Less grim than tuna pasta. Oh, and funeral sandwiches actually are my favorite thing. As in those sandwiches cut into triangles on sheets — you find them all over the place.
WM: He's basically my stage mom. JK: Well it’s definitely a dual partnership when it comes to making food — we’d both sit down and brainstorm recipe ideas and work from there.
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guest editor Currabinny
“That's something that should be compulsory in schools: food science and home economics. Every kid should do it.” — James Kavanagh Would you describe yourselves as very adventurous eaters? WM: Even though I'm the one who usually tests more things in the kitchen, James is much more adventurous with tasting food than I am. As in, if I like something and I see it on a menu, I'll order that. It annoys me about myself, because I'd love to be the person who goes, "Oh my god. I've never seen that before. I'll try that."
when it comes to food. I tend to know exactly what I want, which is good in a way because he'll go off and be whimsical with this and that, whereas I try to commercialise and think would what would be better for a food market.
How did you start Currabinny? JK: A few years ago we had decided we wanted to open a café at some point. It was a far off vision at the time!
JK: It's a good balance to have. We're constantly tugging at each other in a way, so when we arrive at something for Currabinny it's hopefully something everyone will like.
What's your kitchen dynamic like? JK: Wiliam is very much the creative one www.easyfood.ie
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WM: But at the same time, James was getting quite big on social media and you would see videos of me cooking food all the time. I think people became interested in the food we were eating and making. We were then invited to do a food market and that was
basically like a cattle prod that shocked us into “go mode”. In the space of two weeks, we had to come up with a brand name, what we were going to make...our whole ethos!
JK: We were at William's home in Currabinny at the time, and it just kind of felt right to name the business after that. We eventually started catering events and private parties. People often ask us, "What's your five-year plan?" And we don't know. It just happened, but we're happy how it's happened.
WM: For our first market, we didn’t know how much food to make. We sold out of everything quite early on, which is either a good thing in that we were super popular, or else a bad thing that we didn't make enough food! At events, we stay away from the style of walking around with trays of canapés. Instead, we have a very large table filled with bits of food and James and I stand there, aprons on, serving the food and talking people through it. It creates a dialogue and actually helped us form our own idea as to what we want to achieve with Currabinny.
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“People often ask us, 'What's your five-year plan?", and we honestly don't know. It just happened, but we're happy how it's happened.” — James Kavanagh
Watch William and James make th e potato and chive cakes on YouTub e @easyfoodmag !
What steps have you taken since to establish the business? JK: We’ve since done a supper for 60 people and a did a three-course tasting menu, which was really successful. It helped show us what our café could be like and taste like. We then did Bláthnaid Bergin’s Business of Food course through Ballymaloe, and that was scary, but brilliant. We had all these flowery ideas of what our café would be like, and she taught us about what does and doesn’t work. We’re hoping to open the café this August, so we’ve been looking around for a premises.
WM: We’re aware that there are so many cafés that seem to follow current trends, and trends only last so long. We want to create something timeless with Currabinny. It’s about good, honest Irish food cooked in a really nice way. There are elements of contemporary cuisines, of course, but it’s important that it has a solid basis in Irish producers and food makers. With Currabinny — in our opinion anyway — your granny could love it and a millennial could love it.
WM: And in terms of cafés, I love the JK: I want good solid food that tastes amazing, and has loads and loads and loads of butter in it.
feeling of going somewhere that feels like someone’s home. Whether it’s your greataunt’s home or a friend’s kitchen, there’s something to be said for a place that makes you feel a bit nostalgic. That’s the kind of vibe we want to achieve with Currabinny.
It’s clear you two genuinely love food. How has your social media fame nurtured your dreams for Currabinny? JK: For people who have been following us
on social media, they know that food has always been a passion for us, long before it was ever a business. I’d say our social media was 99 percent food! So when I was Snapchatting or cooking at home, it was essentially accidental market research, because we were flooded with messages about our food.
WM: So, it’s kind of our followers' fault we're doing this…
JK: They can only blame themselves.
“With Currabinny — in our opinion anyway — your granny could love it and a millennial could love it.” — William Murray 22 Easy Food
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Potato and chive cakes Makes 4
“These are great with most things (poached eggs being one), and satisfying just on their own. Gentle and comforting with subtle chive flavours. “ 800g large potatoes, peeled and grated 4 eggs, lightly beaten 3 onions, sliced thinly 4 tbsp chives, chopped Salt and black pepper Olive oil
1 Mix the grated potato with the eggs, sliced onion and chives. Season to taste with salt and pepper. 2 Separate into four parts for large cakes, or eight smaller cakes. 3 Heat the olive oil in a frying pan over a medium-low heat and add the potato mixture, cooking for around eight minutes. Turn over carefully and cook for another eight minutes.
Food for thought James and William dish on the foods they love and loathe
Per Serving 265kcals, 8.2g (1.9g saturated), 39.6g carbs (6.2g sugars), 9.9g protein, 6.7g fibre, 0.116g sodium
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Mushrooms
James Kavanagh: I love mushrooms. He hates mushrooms. Or, he likes the more notion-y mushrooms. William Murray: I don't like little white button mushrooms. I hate mushroom soup. That's like the worst thing that anyone could ever give me.
Toasties
JK: I love a good toastie. WM: I can't remember the last time you made yourself your own toastie. JK: Last night! WM: Really? JK: Yeah. It’s on my Snapchat.
Pasta
WM: James won't eat any shape of pasta other than linguini. JK: I like tagliatelle. WM: Tagli− they're basically the same thing! JK: I like pappardelle. It fits the theme. WM: He won't have penne, shells or any shapes...nothing. JK: Yeah, I'm a bit conservative.
Avocados
WM: Because avocados are in everything I eat them, but I don't really like them. I feel really uncool saying that, but honestly, I don't see what all the fuss is about. I think they're a great food source, but do they have to be in everything? No.
Meat
JK: I think as a society we should be a bit more careful with our meat consumption. I wouldn't get it in a takeaway; I'd usually get tofu instead. I think we should make sure we’re eating better quality meat when we do have it and make it more of a special occasion. www.easyfood.ie
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Plain malted milk loaf Makes 2 loaves
“This bread is an everyday staple and so versatile — it's great for toasting, for jams, butters and soup. We always keep a loaf or two in the bread bin.” 250ml milk 25g butter 2 tbsp honey 4 tbsp malt extract 300g cream flour 150g wholemeal flour 1 tsp salt 2 x 7g sachets of instant dried yeast
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1 In a saucepan, gently heat the milk, butter, honey and malt extract until warm, whisking lightly to incorporate. 2 In a large bowl combine both flours, the salt and the dried yeast. 3 Pour the wet ingredients into the dry and use your hands to knead it gently in the bowl into a well combined mixture. 4 Tip the dough out onto a well-floured surface and sprinkle the top of the dough with flour as well. Knead gently for 2-3 minutes, adding a little more flour if needed. 5 Butter two 900g loaf tins and divide the dough between them. Cover with a tea towel and leave to rise for two hours.
6 Preheat the oven to 180˚C/160˚C fan/gas mark 4. When the dough has risen to the top of the loaf tins, place them in the oven for 40-50 minutes. If the bread starts to brown too much on the top, then cover them with tin foil. 7 The bread is finished when a skewer inserted into the centre comes out clean. 8 Remove the loaves from their tins and allow to cool on wire racks. Per Serving 222kcals, 3.2g (1.7g saturated), 42.8g carbs (10.7g sugars), 5.8g protein, 2.2g fibre, 0.26g sodium
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Honey and redcurrant butter Makes 130g
125g good-quality Irish butter, at room temperature 1 tbsp honey 2 tbsp redcurrants 1 In a bowl, mix the butter with the honey, combining until smooth. Using a fork, incorporate the red currents into the honeyed butter, trying not to mash the
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red currents completely. They will release their juice and won't mix well with the butter if this happens. The butter should be as soft as possible without being melted to allow the red currents to be mixed in without breaking them up too much. 2 Place the butter in a ramekin and refrigerate until set. Spread on pastries, bread or anything you desire. Per 25g serving 194kcals, 20.3g (12.9g saturated), 3.9g carbs (3.8g sugars), 0.3g protein, 0g fibre, 0.147g sodium
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Molasses biscuits
Makes around 40 small or 20 larger biscuits “These are rich and dark — an ideal accompaniment to a cup of coffee.” 180g butter, at room temperature 100g molasses 180g soft brown sugar 280g cream flour 1 tsp cinnamon ½ tsp ground ginger 2 tsp bicarbonate of soda A pinch of salt 1 egg 50g rolled oats 1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4 and line two baking trays with parchment paper. Melt the butter in a heavy saucepan over a medium heat, melt the butter,
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then add the molasses and sugar and stir until the sugar has dissolved. Remove from the heat and leave to cool. 2 Whisk the flour, cinnamon, ginger, bicarbonate of soda and salt in a large bowl. 3 Whisk the egg into the cooled molasses mixture until smooth, then add the oats and stir through. 4 Add the dry mixture to the molasses in stages, stirring to combine into a firm but sticky dough. 5 Spoon the mixture onto the trays. The spoons should be roughly one tablespoon each of dough, but don’t worry too much about the size or shape. Roll them into a ball and space them an inch apart. 6 Bake for 10-15 minutes, then cool on wire racks until hard. Per Serving 89kcals, 3.9g (2.4g saturated), 12.5g carbs (5.8g sugars), 1.1g protein, 0.4g fibre, 0.034g sodium
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Potted mackerel, chervil and dulse Serves 4
“As we move further into spring and the weather slowly improves, the sea gets a little warmer, drawing shoals of sprat and mackerel closer to the shores. In the summer months when mackerel are plentiful, I would advise using fresh mackerel for this; simply roast fillets with garlic and bay leaves, remove the skin and flake into the food processor. It is still a little chilly, however, and the smoked fillets of mackerel you can get from the supermarket are top quality in this country. If you are lucky enough to live in Cork, I suggest getting your smoked mackerel from Hedermans or O’Connells in the English market.” 300g good-quality smoked Irish mackerel fillets Juice of 1 un-waxed lemon 1 large garlic clove, crushed 1 tsp mace ½ tsp cayenne pepper 1 tbsp chervil, chopped 1 tbsp parsley, chopped 1 tbsp dulse (dillisk seaweed), finely chopped 1 tbsp creamed horseradish Black pepper 250g butter 1 In a food processor, combine the mackerel, lemon juice, garlic, mace and cayenne pepper. Blitz until fairly smooth. 2 Once blitzed, stir in the chervil, parsley, dulse and horseradish. Season with a little cracked black pepper. 3 Decant the mixture into a mason jar or suitable ceramic pot. 4 In a small pan over a low heat, melt the butter. Pour into a glass and skim off the cloudy solids that rise to the top. Leave for a few minutes, allowing any leftover solids to sink to the bottom. Pour the clear butter on top of the potted mackerel. 5 Cover with cling film and leave in the fridge to set. Enjoy with good Irish brown soda bread. Per Serving 731kcals, 74.3g (42.5g saturated), 2.4g carbs (0.6g sugars), 15.9g protein, 1.7g fibre, 0.397g sodium
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Fennel and chicory salad with dill, parsley and pickled walnuts Serves 2
“Chicory (also known as endive or witlof) is wonderful, almost addictively bitter and juicy. It also happens to be beautiful, especially if you can find a mix of red and white varieties. This is salad is simple, relying on the bitterness of the chicory, the aniseed freshness of the fennel, the sweetness of the dill and the earthy sharpness of pickled walnuts. Instead of salad dressing, a little squeeze of lemon juice and a pinch of salt is all that is needed.� 4 chicory heads (try get 2 of each variety, red and white) 1 large fennel bulb 1 tbsp dill, chopped 1 tbsp parsley, chopped Juice of 1 lemon Pinch of salt 2 pickled walnuts, thinly sliced 1 Separate the leaves out from the chicory until you get the heart, which you can throw into the compost bin. Cut the end off the fennel bulb, remove the stalks at the tops, reserving any of the herb for garnish. Slice the bulb in very thin rounds from the bottom to the top. 2 Mix the chicory leaves and fennel in a large salad bowl with the chopped herbs, lemon juice and a good pinch of salt. Leave for a couple of minutes so the fennel in particular softens slightly. 3 Arrange in two bowls with the sliced pickled walnuts and fennel herb on top. Per Serving 129kcals, 1.5g (0.3g saturated), 27.9g carbs (2.1g sugars), 6.7g protein, 14.7g fibre, 0.266g sodium
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guest editor Currabinny
Soaked muesli with apples, roasted hazelnuts and buckwheat honey Serves 4
“This is a perfect, light and nutritious way to start the day and requires very little time spent, apart from remembering to soak the oats overnight and roasting the hazelnuts in the morning. If you can’t source buckwheat honey do not worry, any good strong organic honey will do, but buckwheat is my favourite with apples.” 50g rolled organic Irish oats 200ml cloudy apple juice, plus extra for soaking 250g hazelnuts A good dessert spoon of buckwheat honey for each serving 2 large dessert apples, grated 4 tbsp milk A good pinch of salt 2 tbsp dried cranberries A few good dollops of Irish whole natural yoghurt 1 Place the oats in a big bowl, cover in the apple juice and allow to soak overnight. 2 In the morning, preheat the oven to 150˚C/130˚C fan/gas mark 2. Line a baking tray with parchment and spread the hazelnuts out on the tray. Place in the oven for around 15 minutes, just long enough for the skins to turn even darker brown and to crack and break around the hazelnuts. The smell of roasted hazelnuts when you open the oven will wake your tummy up if it isn’t already! Rub the hazelnuts between two clean tea towels until the skins have all broken off into dust. Roughly chop the hazelnuts. 3 Warm the buckwheat honey in a pan over a very low heat until runny. 4 Add the 200ml of apple juice, grated apples, milk, salt and cranberries to the soaked oats. Stir until well combined and divide between two bowls. Dollop the yoghurt on top of each bowl, sprinkle generously with the still warm hazelnuts and drizzle the honey on top. Enjoy! Per Serving 555kcals, 39.7g (3.4g saturated), 45.4g carbs (25g sugars), 12.5g protein, 10.2g fibre, 0.066g sodium
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Easy Food 29
23/03/2018 10:32
Shaved Brussels sprouts with apple and pomegranate Serves 4-6
450g Brussels sprouts, sliced or thinly shaved Seeds of 1 pomegranate 2 small Irish eating apples, cored and roughly chopped or sliced 1 small red onion, thinly sliced 25g Pecorino cheese, grated 80g walnuts, chopped For the dressing: Juice of 1 lemon 2 tbsp honey 1 small red chilli, deseeded and thinly sliced 60ml olive oil A good pinch of salt 1 In a large bowl, mix the sprouts, pomegranate seeds, apples, onion, cheese and walnuts. 2 Whisk together the lemon juice, honey, chilli and oil. Season with salt and drizzle very generously over the salad, tossing the whole thing so everything is well combined. Serve and enjoy! Per Serving 305kcals, 19.4g (2.8g saturated), 30.8g carbs (19.6g sugars), 8.2g protein, 6.2g fibre, 0.166g sodium
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APRIL 2018
23/03/2018 10:33
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
32-43 IN THIS SECTION
READY FOR RHUBARB?, p32
Vibrant rhubarb will be a welcome addition to your spring kitchen with these sweet and savoury recipes
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EAT IRELAND, p38
Recipe Editor Jocelyn Doyle heads west to the Burren in search of salmon
MEAT-FREE MASTERPIECES, p40 Cook to impress with these stunning vegetarian dishes
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22/03/2018 15:02
READY FOR RHUBARB? Vibrant rhubarb will be a welcome addition to your spring kitchen with these sweet and savoury ideas
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APRIL 2018
22/03/2018 11:15
what’s in season? rhubarb
loves… b r a b Rhu WBERRIES
RA ❤ ST RIES SPBER RD R ❤ A ❤ CUSTA R E NGE HEES ❤ GI AT’S C A ❤ GO NILL ❤ VA
___ JAN ___ FEB ___ MAR
In season ___ APR March to June ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT ___ OCT ___ NOV ___ DEC
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22/03/2018 11:16
Slow-cooked pork belly with rhubarb and ginger compote Serves 6-8 For the pork belly: 1.4kg pork belly, skin removed, fat intact 2 tbsp fresh thyme leaves 2 tbsp brown sugar 1 tbsp salt 2 tsp black pepper 1 onion, sliced 250ml white wine, plus extra if needed For the rhubarb compote: 200g brown sugar 60g golden sultanas 120ml red wine vinegar 1 x 3cm piece of fresh ginger, peeled and grated Pinch of dried chilli flakes Salt and black pepper 450g rhubarb, washed, trimmed and chopped
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1 Using a sharp knife, score the fat on the pork belly in a crisscross pattern at about 2cm intervals, taking care not to cut into the meat. 2 In a small bowl, mix together the thyme, sugar, salt and pepper. Rub the mixture all over the pork. Place the pork in a large resealable bag, then seal and place in the fridge for at least eight hours or overnight. 3 Preheat the oven to 130˚C/110˚C fan/gas mark ½. Place the sliced onion in the bottom of a large heavy pot with a lid. Rinse the pork and place on top of the onion, fat side-up. Pour in the wine. 4 Cover the pot and place in the oven for three hours until the pork is tender, basting occasionally with its juices. 5 Increase the oven temperature to 200˚C/180˚C fan/gas mark 6. Remove the cover from the pot and cook for another hour until the meat is very tender and fat is crisp and golden brown. If the onions begin to
darken more quickly than the pork, add a little more wine. 6 Meanwhile, in a pan, combine the brown sugar, sultanas, vinegar, ginger, chilli flakes and some black pepper. Cook over a medium heat for five minutes until the liquid is reduced by half, stirring often. 7 Add the rhubarb and stir to coat. Cook for 15 minutes until the rhubarb is soft and the liquid is syrupy, swirling the pan occasionally. 8 Slice the pork and serve with the compote. Per serving: 896kcals, 47.4g fat (20.3g saturated), 20.6g carbs (15.4g sugars), 81.7g protein, 1.6g fibre, 3.707g sodium
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APRIL 2018
22/03/2018 11:16
what’s in season? rhubarb
Rhubarb and custard pots Serves 6 Butter, for greasing 150g sugar, plus extra for coating 350g rhubarb, washed, trimmed and chopped ½cm thick 240ml whole milk 120ml double cream 40g plain flour ½ tsp salt 2 large eggs, plus 1 egg yolk www.easyfood.ie
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease six 2cm-deep ramekins dishes with butter and dust with sugar. Place on a rimmed baking tray. 2 In a bowl, toss the rhubarb together with 50g of the sugar, then divide equally amongst the ramekins. 3 Cover the ramekins with parchment paper and then with a layer of tin foil. Bake for 30-35 minutes until the rhubarb is beginning to soften. Remove from the oven, leaving the oven on.
4 In a blender, whizz together the milk, cream, flour, salt, eggs, egg yolk and remaining sugar until smooth. 5 Divide the mixture evenly amongst the ramekins. Bake, uncovered, for 20-23 minutes or until just set. Allow to cool for 20 minutes, then serve. Per serving: 257kcals, 11.4g fat (6.3g saturated), 35.4g carbs (28g sugars), 5.5g protein, 1.2g fibre, 0.245g sodium
Easy Food 35
Individual rhubarb tiramisus Serves 6
Handy recipes RHUBARB CURD Wash, trim and chop 600g rhubarb, then whizz in a food processor until very smooth. Place a sieve over a bowl and pour in the rhubarb purée, pushing it through with a wooden spoon to extract as much juice as possible. Pour 250ml of the rhubarb juice into a pan, setting the rest aside, and add 4 beaten eggs, 200g butter, 4 tsp cornflour and 200g sugar. Place over a very low heat and whisk until the butter has completely melted. Keeping the pan on the lowest heat setting, stir the mixture constantly with a wooden spoon until it has a consistency a little thicker than custard. Sieve the curd into a clean bowl. Stir in 120ml more of the reserved juice, then cover with cling film and place in the fridge for up to one week. Eat on scones, hot buttered toast or crumpets, or serve with crushed meringues and cream.
6 rhubarb stalks, washed, trimmed and chopped 55g brown sugar 250g Mascarpone 2 tbsp icing sugar 1 tbsp marsala wine Zest of 1 orange and juice of 2 100ml cream, whipped 12 ladyfinger biscuits To serve: Dark chocolate, grated
2 In a bowl, combine the Mascarpone, icing sugar, marsala and orange zest until smooth. Fold through the whipped cream. 3 Break one of the ladyfingers in half, dip into the orange juice and place in the base of a serving glass. Top with two tablespoons of the Mascarpone mixture and two tablespoons of the rhubarb, then layer with another dipped, halved ladyfinger. Finish with another tablespoon of the Mascarpone mixture. 4 Repeat with the remaining ingredients to make six tiramisu pots. Top each with grated chocolate before serving. Per serving: 414kcals, 9.3g fat (4g saturated), 71.3g carbs (41.3g sugars), 11.6g protein, 3.7g fibre, 0.094g sodium
1 Place the rhubarb and brown sugar in a saucepan. Cover and cook over a low heat for 15 minutes until very soft. Transfer to a container and chill.
RHUBARB CRUMBLE Serves 10-12 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Lightly grease a 23 x 33cm baking dish with butter. In a large bowl, combine 400g washed, trimmed rhubarb with 120g caster sugar and 3 tbsp flour. Stir well and spread evenly into baking dish. Set aside. In a bowl, combine 160g brown sugar, 100g oats and 150g plain flour. Stir well to combine, then rub in the butter until the mixture is crumbly. Sprinkle the crumble mixture over the rhubarb layer. Bake for 40 minutes until the top is golden brown and the edges are bubbling. Serve hot or cold with custard, whipped cream or ice cream.
RHUBARB AND GOAT’S CHEESE CROSTINI Serves 4 Slice 1 baguette into 1cm-thick slices on the diagonal. Brush on both sides with olive oil and toast lightly under a hot grill. Remove and set aside. Preheat the oven to 230˚C/210˚C fan/gas mark 8. Place 200g washed, trimmed and chopped rhubarb on a baking tray. Drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 4-5 minutes. Take out of oven and allow to cool for 8-10 minutes. Spread each toast generously with soft goat’s cheese. Top each with some roasted rhubarb, sprinkle with some crushed pistachios and drizzle liberally with honey. Add a crack of black pepper and serve. 36 Easy Food
APRIL 2018
Cover
Cook the
Baked blueberry cheesecake Seres 8-12 For the cheesecake: 300g digestive biscuits 120g butter, melted 563g cream cheese, at room temperature 215g caster sugar 225ml cream 1½ tsp vanilla essence 1½ tsp lemon zest 3 tbsp lemon juice
butter and pulse until the mixture comes together. Pour into the prepared tin and press until flat. Refrigerate until needed. 3 Wash the food processor and add the cream cheese, sugar, cream, vanilla, lemon zest and juice. Blend until smooth and creamy. Add the eggs, one at a time, and pulse to combine.
4 Pour the mixture into the biscuit base, scatter over the blueberries and stir in gently. 5 Bake in the oven for an hour and a half; the cheesecake should still be slightly wobbly in the centre. Remove from the oven and allow to cool completely. Once cool, leave in the fridge overnight to set. 5 Combine all of the ingredients for the compote in a small saucepan over a medium heat. Heat for a few minutes until the blueberries are softened slightly but not mushy. Serve warm or cold over the cheesecake. Per Serving 490kcals, 32.8g (17.6g saturated), 43.3g carbs (31.2g sugars), 7.4g protein, 1.3g fibre, 0.346g sodium
4 eggs 250g fresh blueberries For the blueberry compote: 200g fresh blueberries 1 tsp cornflour 4 tbsp water 1 tbsp lemon juice 2 tbsp caster sugar 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3 and line a 20cm spring form cake tin with parchment paper. 2 In a food processor, blitz the biscuits until they resemble fine bread crumbs. Add the melted
16 Easy 40 EasyFood Food
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FEBRUARY APRIL 2018 2017
22/03/2018 15:16
EAT Ireland Recipe Editor Jocelyn Doyle heads to the Burren in search of salmon
S
almon has long played a role in our heritage, both as a valuable source of food and as a cultural symbol. A wild salmon will go back to its own birthplace to spawn; for the Ancient Irish, the salmon’s long memory was seen as a sign of wisdom. One of the best-known tales from the Fenian cycle of Irish mythology is that of Fionn and the Salmon of Knowledge, in which the salmon’s spots were said to arise from its consumption of the hazelnuts fallen from the nine hazel trees of wisdom. So important was the annual return of the salmon that the name of Leixlip in County Kildare is derived from leax hlaup, meaning “salmon leap,” in the Old Norse of Viking settlers, a reference to the fishes’ yearly journey up the Liffey. Smoking is an ancient method of preserving food, dating back to the Stone Age and, with salmon such an intrinsic part of Irish culture, it’s little wonder that we’ve been smoking fish here for millennia. Birgitta Hedin-Curtin originally hails from Sweden and, as such, is the product of an equally seafood-heavy history.
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Inspired by a tiny smokehouse near her childhood home on the east coast of Sweden, she and her husband began smoking fish in Co. Clare in 1989. As she tells it, “Peter and I wanted to produce something locally sourced and smoked in the Burren, and to provide tourists passing on their way to the Cliffs of Moher with the opportunity to taste and purchase a local artisan food product, so that they could enjoy the amazing landscapes of the Burren and the Cliffs while also tasting the food produced in the area. We believe smoking is both an art and a craft.” I’ve long felt that foods made in a particular region embody characteristics unique to that area, and that eating those foods is a tangible way to experience a place. I love the idea of tourists — especially those from foreign shores — ingesting this very real component of Irish place and culture. Birgitta views the Smokehouse as not only a food producer, but a food tourism operator too, and says that being situated in the Burren, near the Wild Atlantic Way and the Cliffs of Moher, has been essential for its survival in this capacity. The team is very much rooted in the locality, and many of the marketing efforts of the Smokehouse have a significant focus on the area, rather than just the company. Birgitta is a determined advocate of the quality of Irish salmon. The Burren Smokehouse uses both Irish wild salmon and Irish organically certified salmon from the west coast. Wild salmon is in short supply as its season runs only from mid-May to, at best, early August; fishing of wild
salmon is also highly regulated due to overfishing in the past. As Birgitta says, “It is amazing salmon but very limited in quantity.” She is particularly proud of having had the opportunity to feed one special guest: “Thanks to Ross Lewis from Chapter One, we got to provide Burren Smoked Irish Wild Salmon to the Queen of England for her State Dinner in Dublin Castle.” For the remainder of the year, Birgitta uses organic salmon from the west coast. Interestingly, she tells us that 99% of the production of smoked salmon in this country is organically certified, meaning that any nonorganic smoked salmon you might see in the shops is likely to hail from Scotland or Norway and have been smoked here. “Irish organic salmon is fed fish from sustainable sources (what is left after filleting a fish) and marine sourced oil. This results in levels of omega-3 oils 10 times as high as those in conventionally-farmed salmon.” Salmon swim extensively, covering around 23,000km during their lives at sea, through turbulent waters; this, combined with their feed, results in a very firm texture. As Birgitta says, texture is very significant to a taste experience. Her Burren Cold Smoked Salmon has a more “fishy” texture, moist and delicate. This tends to be a draw for the “real fish lover,” with just a touch of light oak smoke to bring out the full flavour of the fish. Meanwhile, the Hot Smoked Salmon has a slightly drier, fully cooked and meaty texture that appeals to those who are not natural fish lovers. “I have converted non-fish eaters with the Hot Smoked Salmon, and they’ve been surprised to have
APRIL 2018
22/03/2018 11:26
what’s in season? local food
really enjoyed it. The smokiness is really accentuated in this product, as we add some turf to the oak smoking for a richer flavour.” I love to see a quality Irish product going from strength to strength, and that’s certainly the case here. Having started out as just their husband and wife team, the Burren Smokehouse now employs 18 full-time staff working all year round. Luckily, times have changed too, meaning that Birgitta — working in a predominantly male industry — is no longer asked, “so where is the boss?” These days, the Burren Smokehouse exports across Europe, particularly to France and Germany, as well as shipping to places as far-flung as North America, Singapore and Hong Kong. Having just won the Green Seafood Business Award sponsored by Bord Iascaigh Mhara in February, Birgitta is delighted but shows no signs of slowing down; her latest venture is a planned extension to the visitor centre, which will tell the story of Irish salmon. “We’re very excited about this,” she says, keeping her cards close to her chest, “and we’ll have more information for you soon.” She’s also involved in the Burren Slow Food Festival taking place in Lisdoonvarna this May, of which the theme is “Taste the Atlantic — A Seafood Journey,” reflecting on the local Seafood Trail created by BIM and Fáilte Ireland. And now for the fun part: the eating. This salmon truly doesn’t need much to shine, and is stunning served simply on brown bread with some good Irish butter, a crack of black pepper and a squeeze of lemon juice. However, I couldn’t resist having a little fun with it and, if you’re looking for a different way to serve smoked salmon, I recommend you try this take on salmon tartare. Made with cold smoked salmon instead of the usual raw fish, it’s a more accessible way to enjoy the beautiful freshness of a tartare, and the citrus, fresh herbs and red onion perfectly complement this outstanding fish. I feel wiser already.
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Smoked salmon “tartare” Serves 2 300g Burren Smokehouse Organic Cold Smoked Salmon, finely chopped 2 tbsp fresh dill, finely chopped 1 tbsp fresh chives, snipped ¼ red onion, very finely chopped 3 tbsp extra-virgin olive oil or cold pressed Irish rapeseed oil Juice from ½ a lemon Juice from ¼ an orange Black pepper or p.130 f Flip to ctions on nstru easy i your own k a m ing toast! Melba
To serve: Melba toast or sliced, toasted baguette Lemon wedges 1 In a bowl, combine the salmon, herbs and red onion. Stir to combine well. 2 Add the oil, lemon juice, orange juice and a generous crack of black pepper. Mix together well and divide between two serving plates. 3 Serve immediately with Melba toast and lemon wedges. Per Serving 377kcals, 27.8g fat (4.5g saturated), 4.2g carbs, 1.6g sugars, 28.4g protein, 0.8g fibre, 3.01g sodium
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22/03/2018 11:27
MEAT-FREE
masterpieces Cook to impress with these stunning vegetarian dishes
Recipes and images from The Modern Vegetarian By Maria Elia Published by Kyle Books Photography by Jonathan Gregson â‚Ź20/ÂŁ16.99
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APRIL 2018
22/03/2018 11:30
what’s in season? vegetarian
Spiced Swiss chard with butter beans and couscous Serves 4 For the chard: A large bunch of Swiss chard 50ml olive oil 1 onion, finely diced 2 garlic cloves, finely chopped 4 tsp cumin seeds 2 tsp ground coriander A large pinch of saffron strands 4 tsp ground cumin 2 tsp sweet paprika 2 tsp smoked paprika 1 red chilli, deseeded and finely chopped Juice of 1 lemon 100ml vegetable stock Sea salt and pepper 1 x 400g tin butter or cannellini beans, drained Small bunch of fresh coriander, chopped Small bunch of fresh mint, roughly chopped
For the couscous: 350g instant couscous 80g golden raisins 50g butter, diced 350ml boiling water 30g pine nuts, toasted To serve: Roasted tomatoes 8 tbsp natural Greek yoghurt Griddled bread 1 Prepare the chard by cutting the stalks from the leaves, then wash it in several changes of water. Cut the stalks in half lengthways, then slice each into 4cm diagonals. Shred the leaves roughly and set aside. 2 Heat the olive oil in a large pan with a fitted lid. Add the onions and garlic and sauté for 3-4 minutes until golden. 3 Add the spices and chilli and cook over a medium heat for five minutes until fragrant.
stock and seasoning. Reduce the heat, cover and cook for 10 minutes. Add the chard leaves and beans to the pan and stir. Cover and cook for a further 10 minutes. Remove from the heat, season and stir through the coriander and mint. 4 For the couscous, pre-soak the raisins in hot water for 10 minutes until plump, then drain. Place the couscous, raisins and butter in a bowl, add a pinch of salt and pour over boiling water. Cover with cling film and leave for 3-4 minutes to steam. Remove the film and ‘fluff’ with a fork to loosen the couscous grains, then stir through the pine nuts. 5 Serve warm with roasted tomatoes, yoghurt and a wedge of griddled bread. Per Serving 775kcals, 19.7g fat (2.9g saturated), 122.9g carbs (16.6g sugars), 30.6g protein, 19.9g fibre, 0.153g sodium
Add the chard stalks, lemon juice, vegetable
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Rosemary porcini Serves 4 600g porcini or mixed mushrooms 3 tbsp extra-virgin olive oil 1 garlic clove, finely chopped 2 sprigs of rosemary, picked, finely chopped 4 sage leaves, finely chopped Sea salt and black pepper 1 tbsp red wine vinegar, preferably Cabernet Sauvignon To serve: Griddled bread 1 Wipe the mushrooms clean with a damp cloth and cut into rough 0.5cm slices. (Try to keep the slices a similar size so that they will all cook evenly.) 2 Heat half the oil in a large frying pan and add half the mushrooms, or just enough to cover the base. (Overcrowding the pan will cause the temperature to drop and the mushrooms will end up steaming rather than frying. That would be sacrilege!) Cook over a high heat for 3 minutes. Toss the pan, add half the garlic and herbs and a good pinch of salt and pepper and cook for a further 2 minutes, until coloured and tender. 3 Set aside and repeat with the remaining mushrooms, garlic and herbs, finishing this second batch with a dash of red wine vinegar. 4 Mix this batch together with the previously cooked mushrooms and serve with griddled bread. Per Serving 675kcals, 11.4g fat (2g saturated), 79.2g carbs (0.1g sugars), 38g protein, 40.1g fibre, 0.041g sodium
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APRIL 2018
22/03/2018 11:30
what’s in season? vegetarian
Tomato, Feta, almond and date baklava Serves 8 100ml olive oil 5 Spanish onions, halved and finely sliced 2 garlic cloves, peeled and finely chopped 2 tsp ground cinnamon A pinch of granulated sugar A bunch of dill, finely chopped (or 3 tsp dried) 12 vine plum tomatoes, skinned and roughly chopped (reserve half of the juices) 3 tsp tomato purée 1 packet filo pastry (9 sheets) 150g butter, melted 60g blanched almonds, whizzed to a crumble 100g Medjool dates, stoned and finely sliced 250g Feta, crumbled 6 tbsp clear honey
diamonds (see photo) or squares, brush with butter and splash with a little water. Place on a baking tray and cook for 30–35 minutes until golden. 5 Leave to cool a little before serving, then drizzle each portion with honey. Serve with salad or some tzatziki. Per Serving 637kcals, 39.1g fat (16.4g saturated), 65.1g carbs (31.5g sugars), 12.7g protein, 7.1g fibre, 0.472g sodium
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the olive oil in a large-bottomed pan. Gently fry the onions over a low heat, add the garlic, cinnamon 2 and sugar and increase the heat. Fry for about six minutes, until caramelised. Add the dill, tomatoes and half of their juices and the tomato purée and cook for a further five minutes, until reduced. 3 Unfold the pastry and cut in half; keep it covered with a damp cloth to prevent it from drying out. Brush a baking tray (approximately 30 x 20cm) with melted butter, line the tin with a sheet of filo, brush with butter and repeat until you have a 3-layer thickness. 4 Spread half the onion mixture over the pastry, top with half the almonds, the dates and half the feta. Sandwich three layers of filo together, brushing each with melted butter and place on top of the onion and feta mix. Top with the remaining onions, almonds and feta and again top with a 3-layer thickness of filo. Lightly score the top, cutting
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Easy Food 43
22/03/2018 11:30
Sear and Stew Slow Cooker
FROM
€69.95 Enjoy freshly cooked meals without being tied to the kitchen with the Sear and Stew Slow Cooker.
Simple Beef Stew • 1kg beef, cubed • 700g carrots, sliced • 2 large onions, chopped • 1.5 ltr beef stock • 3tsp mixed herbs
• 700g potatoes, cubed • 3 large leeks, sliced • 2 garlic cloves, crushed • 3tbsp cornflour • salt and pepper
The Sear and Stew Slow Cooker is now available from Morphy Richards stockists nationwide. For more information like us on Facebook, follow us on Twitter or visit www.glendimplexireland.com Morphy Richards is Irish owned and part of the Glen Dimplex Group.
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22/03/2018 11:31
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
46-55 IN THIS SECTION
FROM THE BUTCHER'S BLOCK, p46
Local butcher Michael Fleming chats about his chicken dinner
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EF129_XX Intro Pages.indd 45
THE BIG BITE, p48
These so-tasty sandwiches are classics for a reason
FEELING FRUITY, p54 We break down your morning glass of OJ
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46 Easy Food
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APRIL 2018
22/03/2018 11:32
From the
larder luck butcher advice
BUTCHER'S BLOCK
Local butcher Michael Fleming chats to us about his chicken dinner When buying chicken, look for a good clear colour and a nice shine; the meat shouldn’t be dull. Make sure the chicken is in date and that the packaging isn’t pierced or damaged. We’re starting to see a move towards more environmentally-friendly packaging, so hopefully the availability for this becomes more widespread over the next few years. Buying a whole chicken works out at much better value than individual cuts. Depending on the size of your family, it’s very likely you’ll be able to get a few dinners out of one large chicken. To get even more bang for your buck, use the carcass to make homemade stock, bone broth or soup. There are numerous ways to cook a whole chicken other than a straightforward roast. You can poach a whole chicken, adding aromatic flavours to the poaching water, or even cook it in the slow cooker. If you break it down into joints, it can be delicious in a stew or casserole such as the spring chicken stew, below. You could also ask your butcher to spatchcock the bird, which means removing the spine and flattening it out. This helps it to cook quicker, which is useful for a faster roast dinner, but it also makes the chicken suitable for barbecuing. Different parts of the chicken work best with different cooking methods. Chicken fillets are very versatile, but they can dry out in the oven unless they’re baked in a sauce. They’re better when pounded flat and fried or griddled, or you can poach and shred them for easy big-batch cooking. Chicken legs are delicious roasted and also make very flavoursome curries and soups, while chicken wings can be deep-fried or, for a healthier version, baked. I believe it’s better to buy chicken in the butchers rather than the supermarket. Not only can your butcher provide helpful information as to what cut you should buy and advise on cooking methods etc.,
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but the chicken there will tend to be more locally sourced and often fresher. Because smaller businesses can’t afford bulk buying to the same scale as bigger brands, it’s quite often the case that the meat on the shelves came in yesterday and will be sold by the end of today. There is a difference between corn-fed and free-range chicken. Corn-fed chicken means literally that: the birds are fed on a diet of corn, which turns their flesh a yellow colour and makes them grow plumper more quickly. Other than this, the term has no impact on the lives of the chickens. In contrast, free-range chickens are provided access to the outdoors for much of the day. In addition to providing better animal welfare, there is some evidence that freerange chicken is more nutritious. Organic chicken is fed only on
Spring chicken stew Serves 4-6 2 tbsp olive oil 1 large chicken, preferably free-range, jointed into eight pieces Salt and black pepper 1 large onion, finely chopped 1 leek, washed, trimmed and chopped 5 garlic cloves, crushed Large handful of fresh parsley, stalks and leaves separated and chopped Large handful of fresh dill, stalks and leaves separated and chopped 600ml chicken stock 200g frozen peas, thawed 1 handful of asparagus spears, trimmed 1 x 400g tin of cannellini beans 1 tbsp fresh tarragon, chopped Juice of 1 lemon To serve: Parmesan, grated 1 Put a large casserole pot over a medium heat and add the olive oil. Pat the chicken portions dry with kitchen paper and season
organically grown food and, unlike conventionally-reared chickens, cannot be dosed with routine preventative antibiotics. This is a common practice designed to prevent outbreaks of disease, which are otherwise likely when chickens are kept in crowded conditions. However, the people who eat that chicken will absorb the antibiotics present, and this can lead to antibiotic resistance, meaning that when you need to take an antibiotic in the future, it may not work as well. There is a difference in terms of quality. Not everyone has the privilege to be able to afford higher-welfare chicken, but I would always advise opting for free-range or organic, if and when possible. If you buy a whole bird and use it all, you will get your money’s worth in terms of both quantity and quality.
all over. Brown the chicken pieces on all sides, turning regularly, then transfer to a plate. Pour off all but two tablespoons of fat from the pan. 2 Add the onion and leek and cook over a medium heat for 5-6 minutes until softened. Add the garlic and the stalks from the herbs and cook for one minute longer. 3 Return the chicken to the pan, pour in the stock and season with black pepper. 4 Cover with a lid and cook over a mediumlow heat for 40-45 minutes, or until the chicken is very tender. 5 Return to a boil and stir in the peas, asparagus, cannellini beans and tarragon. When the vegetables are done, add most of the herb leaves, reserving some for garnish. 6 Remove the chicken from the stew and shred the meat from the bones. Discard the bones and return the meat to the pan. Stir in the lemon juice and check the seasoning. 7 Ladle the stew into bowls. Top with grated Parmesan and sprinkle with the fresh herbs. Per serving: 607kcals, 16.9g fat (3.9g saturated), 52.9g carbs (5.8g sugars), 61.3g protein, 20.3g fibre, 0.526g sodium
Easy Food 47
22/03/2018 11:33
THE
big bite These so-tasty sandwiches are classics for a reason
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larder luck classic sandwiches
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Easy Food 49
Croque Monsieur Makes 4 8 slices thick white bread 8 slices of ham 90g Gruyère, grated 1 tsp herbes de Provence For the béchamel: 60g butter 4 tbsp plain flour 400ml whole milk 2 tbsp wholegrain mustard ½ ground nutmeg 1 To make the béchamel, melt the butter in a saucepan over a medium heat. Whisk in the flour and cook for three minutes, still whisking, until incorporated. 2 Gradually whisk in the milk, stirring until smooth. Cook for another 3-4 minutes until the sauce has thickened.
50 Easy Food
3 Whisk in the mustard and nutmeg. 4 Preheat the oven to 220˚C/200˚C fan/ gas mark 7 and line a baking tray with parchment paper. 5 Spread the bread slices with the béchamel, makig sure to spread it all the way to the edges. 6 Place four slices of bread, béchamel sideup, on the baking sheet. Top with the ham and half of the cheese. 7 Top with the remaining slices of bread, béchamel side-up, then top with the remaining cheese and sprinkle with herbes de Provence. 8 Bake for 10-15 minutes until the cheese is brown and bubbling. Slice the sandwiches and serve immediately. Per Serving 387kcals, 25.6g fat (14.1g saturated), 23g carbs, 5.9g sugars, 17.1g protein, 5.9g sugars, 1.7g fibre, 0.594g sodium
APRIL 2018
larder luck classic sandwiches
Club sandwich Makes 4 4 smoked rashers 8 hard-boiled eggs 4 tbsp mayonnaise, plus extra for spreading 1 tsp wholegrain mustard 12 slices of sourdough bread Little gem lettuce 1 tomato, sliced For the chicken: 2 tbsp wholegrain mustard 2 tbsp honey 2 garlic cloves, crushed 2 tsp red wine vinegar 2 tsp olive oil, plus extra for cooking Salt and black pepper 4 small chicken fillets
1 To make the chicken, whisk together the mustard, honey, garlic, vinegar, oil and a pinch of salt and pepper in a bowl. Pour into a re-sealable plastic bag and add the chicken. Turn to coat and refrigerate for at least one hour, or overnight if possible. 2 Heat a frying pan over a medium-high heat. Add some oil to the pan and cook the rashers for 3-4 minutes per side or until cooked through and crispy. Remove from the
pan and set aside, reserving any bacon fat in the pan. 3 Remove the chicken from the marinade, allowing any excess to drip off. Cook the chicken for 4-5 minutes per side until cooked through. Set aside to rest for at least 10 minutes, then cut into large slices. 4 Peel the eggs and mash with the mustard and mayonnaise. Season with some salt and black pepper. 5 Toast the bread and spread four slices with a bit of mayonnaise. Top with lettuce, tomato and some chicken. 6 Top with another slice of bread, then spread over the egg mayonnaise. Top with the rashers and the final slices of bread. Slice in half on the diagonal or into quarters to serve. Per Serving 697kcals, 30.4g fat (7.6g saturated), 52.4g carbs, 12.8g sugars, 53.1g protein, 12.8g sugars, 2.7g fibre, 1.002g sodium
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Easy Food 51
NYC Reuben Makes 4 For the Russian dressing: 4 tbsp mayonnaise 4 tbsp tomato ketchup 1 tbsp horseradish sauce A dash of Worcestershire sauce 1 tsp shallot, finely chopped 2 cornichons, finely chopped For the sandwich: 8 slices rye bread 200g hot pastrami or corned beef, thinly sliced 8 slices of Provolone or Emmental cheese 8 tbsp sauerkraut
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To serve: Large dill pickles 1 Mix together all of the ingredients for the Russian dressing. Spread the dressing thickly over each slice of bread. 2 Pile four of the bread slices with the hot pastrami or corned beef, then top with the cheese so it melts into the meat. Top with sauerkraut and the remaining bread slices. Slice and serve hot with Kosher dill pickles. Per Serving 264kcals, 14.4g fat (6.1g saturated), 16.6g carbs, 5.6g sugars, 17.8g protein, 5.6g sugars, 1.9g fibre, 1.265g sodium
OCTOBER APRIL 2018 2017
for fun stir fries lardercooking luck classic sandwiches
Smoked salmon deli bagel Makes 4 100g cream cheese A handful of fresh chives, chopped 1 tbsp capers, roughly chopped Juice of 1 lemon 4 poppy seed bagels, toasted 200g smoked salmon, sliced Red onion, thinly sliced Rocket leaves 1 Mix together the cream cheese, chives, capers and lemon juice. Spread over the bottom bagel halves. 2 Top with the smoked salmon, onion and rocket. Slice in half to serve. Per Serving 385kcals, 12.7g fat (6g saturated), 48.2g carbs, 6.8g sugars, 19.2g protein, 6.8g sugars, 3.3g fibre, 1.514g sodium
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Easy Food 53
FEELING FRUITY We break down your morning glass of OJ
WHAT’S IN A NAME? JUICE DRINK Products labelled with the terms ‘juice-flavoured beverage’ and ‘juice drink’ often contain only small amounts of real juice, along with water and some type of sweetener. Nutritionally, these drinks are similar to most soft drinks: high in sugar and calories, but low in nutrients.
FRUIT JUICE FROM CONCENTRATE The term “from concentrate” means that the juice has been concentrated down (i.e., the water has been removed) for shipping, then it has been rehydrated before being packaged.
FRUIT JUICE NOT FROM CONCENTRATE This juice has simply been pasteurised, then packaged. While the nutritional content isn’t any higher than juices that have been concentrated, many people believe it tastes better.
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NOT SO HEALTHY While it’s true that pure fruit juice contains high amounts of nutrients such as vitamin C and potassium, it’s not as healthy as you might think. Because the natural fibres of the fruit have been removed during the juicing process, the high levels of natural sugar fructose are absorbed into the bloodstream very quickly. In the short term, this can cause a surge in energy, quickly followed by a crash. In the longer term, regularly bombarding your body with quick-release sugars like this can lead to Type 2 diabetes. It’s also a fact that, the sugars in fruit juice — while natural — do no favours for your teeth. For juices made from citrus fruits, such as orange or grapefruit, the acid is also of concern to your dentist.
STRIKING A BALANCE Many of us really enjoy our morning juice, so here are some ways to make it a healthier habit. • Don’t drink large portions, aiming for a glass of around 150ml.
• If you must have a larger glass, dilute it with water. If your kids drink fruit juice, it’s a good idea to dilute it every time. • In terms of your teeth, it’s best to drink juice through a straw. As with any acidic food or drink, don’t brush your teeth immediately after you have a glass of juice, unless you rinse your mouth out well with water; combining those acids and sugars with the brushing action is bad news for your enamel.
BEST ADDED BENEFITS The following options carry extra health benefits: • Pomegranate juice has a very high antioxidant content, rivalling that of green tea. • Cranberry juice is packed with vitamin C. Drinking unsweetened cranberry juice may also help prevent a build-up of the bacteria that cause urinary tract infections, and can help soothe a UTI once you have one. • Prune juice is a good source of fibre and contains a natural
APRIL 2018
22/03/2018 11:36
larder luck fruit juice
laxative called sorbitol. It’s also packed with good stuff like antioxidants, iron and potassium. • If you want a morning juice that’s high in goodness but significantly lower in sugar, switch to vegetable juices — or experiment with mixing together half fruit, half vegetable. • Whole fruit still contains all of its natural fibres, which slow down fructose absorption. Why not make whole fruit part of your breakfast?
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Easy Food 55
22/03/2018 11:36
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22/02/2018 22/03/2018 15:04 11:37
what 's for dinner? 58-78
FEEDING YOUR FAMILY, MADE EASY!
IN THIS SECTION
WEEKLY MENU PLANNER, p58
Keep it simple, keep it quick with our whole week's worth of tasty family meals
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REPERTOIRE RECIPES: CHICKEN, p70
Step-by-step guides to making family favourites chicken Kiev and curry
5 WAYS WITH SAUSAGES, p74
Easy, tasty ways to use cheap and cheerful sausages on the breakfast plate and beyond
Easy Food 57
22/03/2018 15:03
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
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APRIL 2018
22/03/2018 11:39
what's for dinner? weeknight meals
Monday So-simple baked risotto Serves 4 300g Arborio rice 1l hot vegetable stock 120g Parmesan, grated 120ml white wine 40g butter, diced Salt and black pepper 120g frozen peas 1 tbsp fresh thyme leaves 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Place the rice and 950ml of the chicken stock in a large heavy stock pot or casserole dish. Cover and bake for 25 minutes, until
most of the liquid is absorbed and the rice is soft with a little bit of bite. 3 Remove from the oven. Add the remaining chicken stock, Parmesan, wine, butter and some salt and black pepper. Beat vigorously with a wooden spoon for 2-3 minutes until thick and creamy. 4 Place the peas in a cup and cover with boiling water from the kettle. Allow to thaw for 1-2 minutes, then drain and stir into the risotto. Serve immediately. Per serving: 508kcals, 15.8g fat (9.7g saturated), 68.8g carbs (2.6g sugars), 17.3g protein, 4g fibre, 1.37g sodium
free Meat- y d Mon a
MAKE IT YOURS: If you’re not cooking for vegetarians, use chicken stock instead of vegetable. Add cooked shredded chicken, cooked ham or crispy bacon, if preferred, or stir in any roasted vegetables you like.
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Easy Easy Food Food 59 57
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Tuesday Perfect paella Serves 4 1 tbsp olive oil 80g chorizo, chopped 2 chicken fillets, chopped into bitesized pieces 1 onion, chopped 1 red pepper, deseeded and chopped 2 garlic cloves, crushed 1 tsp smoked paprika 1 tbsp tomato purĂŠe
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300g paella rice 750ml chicken stock Salt and black pepper 100g frozen peas 200g cooked prawns Juice of ½ a lemon Small handful of fresh parsley, chopped 1 Heat the oil in a large frying pan or paella pan over a medium heat. Add the chorizo and chicken and cook for 5-6 minutes until the chicken is completely cooked throughout. Transfer to a plate and set aside. 2 Keeping the oil and chorizo fat in the pan, add the onion and pepper and cook for 4-5 minutes, stirring regularly. Add the garlic,
paprika and tomato purĂŠe and cook for one minute longer. 3 Add the paella rice and cook for 1-2 minutes, still stirring. 4 Pour in the stock and add a pinch of salt and a generous amount of black pepper. Cook over a medium-high heat for 15 minutes or until the stock has been absorbed, stirring regularly and adding a splash of water if needed. 5 Stir in the peas and prawns and cook for a further 3-4 minutes or until heated through. 6 Squeeze over the lemon juice, stir in the parsley and serve immediately. Per serving: 632kcals, 18.4g fat (5.4g saturated), 71.2g carbs (5.7g sugars), 43.4g protein, 4g fibre, 1.09g sodium
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APRIL 2018
22/03/2018 11:40
what's for dinner? weeknight meals
Wednesday Steaks with stroganoff sauce Serves 2 1 onion, sliced 20g butter 2 garlic cloves, crushed 200g chestnut mushrooms, sliced ½ tsp paprika 1 tbsp olive oil 2 x sirloin steaks 150ml beef stock 150ml sour cream Handful of fresh parsley, chopped
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To serve: Tagliatelle or mashed potato 1 Melt the butter in a pan over a medium heat and cook the onion for 5-6 minutes until soft. 2 Turn the heat to medium-high, add the mushrooms and cook for 4-5 minutes until lightly browned. Season with salt and pepper, add the paprika and garlic and cook for 30 seconds longer. Transfer everything to a bowl and set aside. 3 Heat the olive oil in the same pan over a high heat. Cook the steaks for 2-3 minutes per side or until cooked to your liking. Transfer to a plate, tent loosely with foil and allow to rest. 4 Return the mushroom mixture to the same pan over a high heat. Add the beef stock and
allow everything to bubble until the ilquid has reduced by about two-thirds. 5 Remove the pan from the heat and stir in the sour cream, parsley and some salt and pepper. Serve the steaks with the stroganoff sauce and some tagliatelle or mashed potato. Per serving: 482kcals, 33.3g fat (15.6g saturated), 10.9g carbs (2.7g sugars), 35.8g protein, 3.1g fibre, 0.411g sodium
Easy Food 61
Thursday Buffalo chicken tenders with blue cheese yoghurt dip
60g butter 3 tbsp honey
Serves 4 For the sauce: 120g blue cheese 5 tbsp Greek yoghurt 1-2 tsp olive oil For the goujons: 4 chicken fillets, cut into goujons 300ml buttermilk 150g breadcrumbs, panko or regular 130g plain flour 1 tsp paprika ½ tsp salt Cooking spray For the sauce: 200g Buffalo wing sauce, e.g. Frank’s
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To serve: Tortilla wraps Cos or Little Gem lettuce, chopped 1 Place all of the ingredients for the dip in a food processor and whizz until smooth. Set aside. 2 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a large baking tray with parchment paper and spray with cooking spray. 3 Put the breadcrumbs, flour, paprika and salt in a large shallow bowl and mix to combine. Put the buttermilk in a second bowl. 4 Dip each chicken tender into the buttermilk, then dredge in the breadcrumb mixture, pressing it on to coat. Place the coated chicken goujons on the prepared baking tray. Spray with a little cooking spray and bake for 15 minutes.
5 Place all of the ingredients for the sauce in a saucepan and cook over a low heat, stirring, until the butter melts. Simmer for five minutes, then remove from the heat and set aside. 6 Remove the chicken from the oven and dip each goujon into the sauce, holding them gently so that the coating doesn’t slide off. 7 Place back on the baking tray and return to the oven for a further 5-6 minutes. 8 Transfer the chicken onto a wire rack to cool. 9 Serve the chicken in wraps with some chopped lettuce and the blue cheese sauce. Per serving: 560kcals, 23.9g fat (10.9g saturated), 40.2g carbs (15.8g sugars), 44.8g protein, 1.6g fibre, 0.784g sodium
MAKE IT YOURS: Serve with chips, using the sauce as a dip, if preferred. If you don’t like blue cheese, try using Feta, instead.
APRIL 2018
22/03/2018 11:40
what's for dinner? weeknight meals
Friday
Soft eggs with prosciutto, asparagus and tomatoes Serves 4 16 spears asparagus 8 slices sourdough Olive oil, for brushing 200g cherry tomatoes 40g unsalted butter, melted 8 eggs Salt and black pepper 8 slices prosciutto 30g Parmesan, grated
charred, working in two batches if necessary. Set aside and keep warm. 3 In a bowl, toss the asparagus and cherry tomatoes with enough olive oil to coat. Cook on the same pan for 3-4 minutes, turning until lightly charred on all sides. Set aside and keep warm. 4 Meanwhile, melt the butter in a large nonstick pan over a medium heat. Crack the eggs into a ramekin, one at a time, and pour into the pan. Add one tablespoon of water to the pan. Season with salt and black pepper, then cover and cook for 3-4
minutes or until the whites have set but the yolks are still runny. 5 Divide the sourdough between four plates, top each slice with a slice of prosciutto and then gently add an egg on top of each. Add the asparagus on the side. Sprinkle with Parmesan and serve immediately. Per serving: 461kcals, 21g fat (8.5g saturated), 42.5g carbs (4.5g sugars), 25.1g protein, 3.3g fibre, 0.802g sodium
1 Snap off and discard the tough, woody ends of the asparagus. 2 Place a griddle pan over a high heat. Brush the sourdough with oil and cook on the griddle pan for 2-3 minutes per side until toasted and lightly
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Easy Food 63
Saturday
Poached salmon with potato salad Serves 4 For the potato salad: 800g baby new potatoes, larger ones halved 4 tbsp mayonnaise 2 tbsp plain yoghurt 1 tbsp wholegrain mustard Juice of ½ a lemon Small handful of chives, snipped 2 shallots, very finely chopped Salt and black pepper For the salmon: 4 salmon fillets, bones removed Pinch of salt 100ml white wine
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120ml water ½ an onion, thinly sliced Small handful of fresh dill Sprig of fresh parsley 3-4 whole black peppercorns To serve: Watercress, lamb’s lettuce or a mixture Lemon wedges 1 Place the potatoes in a large pan, add a pinch of salt and cover with 2-3cm of cold water. Bring to the boil over a high heat and cook for 8-10 minutes until tender when pierced with a fork. Drain in a colander and set aside to cool a little. 2 In a large bowl, combine the mayonnaise with the mustard, lemon juice, chives and shallots. Season with salt and black pepper.
3 When the potatoes are still a little warm, toss them with the mayonnaise mixture. 4 Season the salmon fillets with a little salt. Place the wine, water, onion and herbs in a large pan over a medium heat and bring to a gentle simmer. 5 Place salmon fillets into the pan, skin-side down. Cover and cook for 6-8 minutes, or until done to your liking. 6 Serve the salmon with the potato salad, generous handfuls of watercress or lamb’s lettuce and lemon wedges on the side. Per serving: 371kcals, 14g fat (2.1g saturated), 30.6g carbs (1.4g sugars), 32.5g protein, 5.3g fibre, 0.278g sodium
MAKE IT YOURS: Use smoked salmon or griddled crispy bacon instead of the prosciutto, if preferred.
APRIL 2018
what's for dinner? weeknight meals
Dessert
Lemon loaf cake Serves 8-10 2 tbsp icing sugar 120ml fresh lemon juice (from about 2 lemons) 120ml whole milk 160g plain flour Âź tsp bicarbonate of soda 2 tbsp lemon zest 300g granulated sugar 110g butter, room temperature, plus extra for greasing 3 large eggs 1 tsp almond extract
6 Beat in the butter using an electric mixer for about three minutes until well combined together. 7 Beat in the eggs and almond extract until well combined. Add the milk mixture and beat until smooth. 8 With the mixer on low, add the flour mixture and beat until just combined. 9 Pour into the prepared loaf tin and bake for 50-60 minutes until a toothpick inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes, then turn out. Serve immediately, or allow to cool completely on a wire rack. Per serving: 294kcals, 11.1g fat (6.5g saturated), 45.7g carbs (31.2g sugars), 4.5g protein, 0.6g fibre, 0.125g sodium
1 Preheat the oven to 170ËšC/150ËšC fan/gas mark 3. 2 Grease a 900g loaf tin with butter, then dust the insides with icing sugar, turning the tin to coat thoroughly. Shake excess into sink. Set the tin aside. 3 In a jug, combine the lemon juice and milk. Set aside. 4 In a large bowl, whisk together the flour and bicarbonate of soda. Set aside. 5 In a bowl, combine the lemon zest and sugar. Crush the zest with the back of a spoon to coat the sugar in the oils from the zest.
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Easy Food 65
Sunday Lamb chops with chimichurri Serves 4 For the lamb chops: 8 lamb chops 100ml extra virgin olive oil 3 garlic cloves, crushed 2 tbsp honey Juice of ½ a lemon For the chimichurri: Large handful of fresh parsley Large handful of fresh coriander 1 tbsp fresh oregano 1 garlic clove Zest and juice of ½ a lemon Ÿ tsp chilli flakes Salt and black pepper
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30ml red wine vinegar 120ml extra virgin olive oil To serve: Chips 1 In a large sealable bag, combine the lamb chops with the oil, garlic and honey. Seal the bag and place in the fridge for at least one hour or up to eight. 2 Place all of the chimichurri ingredients except for the olive oil in the bowl of a food processor. Pulse together a few times. Scrape down the sides of the bowl. Add the olive oil and whizz together until well combined, scraping down the sides of the bowl as necessary. Transfer the chimichurri sauce to a bowl or jar.
4 Remove the lamb from the fridge 30 minutes before cooking. 5 Turn the grill on to a high heat. Remove the chops from the marinade, discarding the marinade. Season the chops on both sides with salt and pepper. 6 Cook under the hot grill for 3-4 minutes per side or until cooked to your liking. 7 Spoon the chimichurri sauce over the grilled lamb chops. Serve with chips and any remaining chimichurri. Per serving: 566kcals, 39.6g fat (8.1g saturated), 10.6g carbs (8.9g sugars), 42.6g protein, 0.7g fibre, 0.158g sodium
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APRIL 2018
what's for dinner? weeknight meals
Dessert Healthy chocolate "ice cream" Serves 4-6 9 ripe bananas, 3 fresh, 6 frozen 3 tbsp cocoa powder 1 tbsp honey (optional) 4 tbsp dark chocolate chips 1 Place the bananas in a blender and blend until the mixture begins to get creamy,
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scraping down the sides as necessary. 2 Add the cocoa powder and honey, if using, and pulse until completely combined. Stir in the chocolate chips. 3 Transfer to a resealable container and place in the freezer for 3-4 hours. 4 Allow to soften at room temperature for 10 minutes before scooping and serving. Per serving: 182kcals, 1.1g fat (0.5g saturated), 47g carbs (26g sugars), 2.7g protein, 5.8g fibre, 0.003g sodium
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Easy Food 67
Loose ends
• The chimichurri can be stored for up to one week in the fridge — why not make double and use it for another meal during the week? It also goes very well with steak, chicken or fish.
• If you don’t have paella rice, you can easily swap in the Arborio rice used for the risotto into the paella recipe.
• Poaching salmon is a very healthy, quick and straightforward way to cook it. Why not poach a few extra fillets and use them for packed lunches?
• Add a dollop of sour cream to your next pot of soup or pasta sauce.
• One block of Parmesan will do for the risotto and the soft eggs.
68 Easy Food
APRIL 2018
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step-by-step
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APRIL 2017
23/03/2018 12:43
step-by-step
HOW TO MAKE…
Chicken Kiev For the garlic butter: 4 garlic cloves, crushed 2 tbsp finely chopped parsley 200g butter, softened Juice ½ lemon For the chicken Kiev: 6 chicken fillets 400g dried breadcrumbs 150g Parmesan, grated 5 eggs 100g plain flour pinch paprika 4 tbsp sunflower or vegetable oil, for frying 1 Place all of the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined. 2 Shape into two sausages using cling film to help you shape it, then tightly wrap. 3 Chill or freeze the garlic butter until firm. Slice each sausage into six even pieces. 4 Mix the breadcrumbs and Parmesan in one shallow bowl, and beat the eggs in another. In a third shallow bowl, mix the flour with paprika and some salt. 5 Lay a chicken fillet on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end and keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining fillets. Push one disc of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside. 6 Dip each fillet in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill the Kievs for at least one hour before cooking, or freeze now. 7 To cook, preheat the oven to 180˚C/160˚C fan/ gas mark 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden, working in batches to avoid crowding the pan. 8 Transfer to a baking tray and cook for 20-25 minutes or until completely cooked through.
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Per Serving 351cals, 19g (11.7g saturated), 44.8g carbs (41.4g sugars), 3.9g protein, 1.5g fibre, 0.042g sodium
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Easy Food 71
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step-by-step
1
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HOW TO MAKE…
a basic chicken curry
2 large onions, roughly chopped 6 garlic cloves, crushed 1 tbsp vegetable oil 8cm piece fresh ginger, roughly chopped 4 chicken thighs, cubed 2 tsp cumin seeds 2 tsp fennel seeds 2 bay leaves 1 cinnamon stick 6 tbsp groundnut oil 1 tbsp ground coriander 1 tbsp ground turmeric 2 tbsp tomato purée 1 tsp salt 600ml chicken stock or coconut milk
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1 Place the chopped onions, garlic and ginger in a food processor and blitz to make a paste. 2 Heat the vegetable oil in a pan and cook the chicken for a few minutes per side until browned. Remove from the pan and set aside. 3 Add the cumin seeds, fennel seeds, bay leaves and cinnamon stick to the same pan and allow to sizzle for one minute. 4 Add the oil and, once hot, pour in the paste from the food processor and fry for 10-15 minutes until golden brown. 5 Add the ground spices, tomato purée and salt and pour in the chicken stock or coconut milk, depending on whether you want a creamy curry. 6 Return the chicken to the pan and bring it to a simmer for 10 minutes until thickened.
Per Serving 209cals, 0.8g (0.3g saturated), 42.8g carbs (1.6g sugars), 6.6g protein, 1.5g fibre, 0.331g sodium
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APRIL 2017
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Easy Food 73
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5 WAYS WITH
sausages
Easy, tasty ways to use cheap and cheerful sausages on the breakfast plate and beyond
Spaghetti and sausage meatballs Serves 4 2 tbsp olive oil 8 sausages 3 garlic cloves, crushed 2 tsp dried oregano Pinch of dried chilli flakes 2 x 400g tins of chopped tomatoes Pinch of sugar Salt and black pepper 320g spaghetti Fresh basil, torn
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1 Squeeze the sausages out of their skins. Roll the meat from each sausage into three small meatballs; you should have 24 meatballs in total. 2 Heat one tablespoon of olive oil in a large pan and brown the sausage balls on all sides, working in batches to avoid crowding the pan. Transfer to a plate lined with kitchen paper and set aside. 3 Heat one tablespoon of oil in a large saucepan over a medium heat. Add the garlic, oregano and chilli flakes and cook for one minute, stirring. Add the tinned tomatoes along with the sugar and some salt and black pepper.
4 Bring to the boil, then reduce the heat to a simmer. Add the meatballs and simmer for 10-12 minutes or until they are completely cooked throughout, stirring occasionally. 5 Bring a large pot of salted water to a boil and cook the spaghetti according to packet instructions. Drain in a colander. 6 Divide the spaghetti between serving plates and top each with six meatballs. Pour over the sauce, top with fresh basil and serve immediately. Per Serving 421kcals, 16.7g fat (3.7g saturated), 52.9g carbs (5.4g sugars), 16.1g protein, 2.8g fibre, 0.265g sodium
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APRIL 2018
22/03/2018 14:45
what’s for dinner? sausages
MAKE IT YOURS: herbs, Add fresh or dried dried or s illie ch chopped crispy ed ok co s, ke fla chilli erry ch bacon or halved g eg the to tomatoes . ed sir de if re, mixtu
Top Tip
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Sausage, egg and cheese breakfast boats Serves 4 2 demi baguettes 6 sausages 4 eggs 60ml milk or cream 80g Cheddar, grated 30g Parmesan 2 spring onions, sliced Salt and black pepper 1 Cut a deep ‘V’ into the top of each baguette. Pull away the tops and the insides of the bread, leaving no more than one centimetre on the bottom and sides of the baguettes. Set the baguettes aside. 2 Turn the grill on to a high heat. Cook the sausages under the grill until completely cooked throughout. Cut the sausages into
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bite-sized pieces and set aside. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 4 In a bowl, beat together the eggs and milk. Whisk in half of the Cheddar along with the Parmesan, spring onions and sausage chunks. Season with salt and pepper. Sprinkle the remaining Cheddar over the tops of the boats. 5 Pour the mixture into the baguette boats,
dividing it equally. Place the baguettes on a baking tray and bake for 30-35 minutes or until almost completely set in the centres (the egg mixture will continue to cook in its own heat, so remove them from the oven when there is still a slight wobble). 6 Allow to sit for five minutes, then slice and serve. Per Serving 558kcals, 13.2g fat (5.3g saturated), 79.9g carbs (4.1g sugars), 28.4g protein, 3g fibre, 1.389g sodium
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Warm sausage salad with mustard dressing
1 tbsp apple cider vinegar mixed with 1 tbsp water
Serves 4 1 tbsp olive oil 12 sausages, chopped into bite-sized chunks 1 red onion, chopped 1 tbsp wholegrain mustard 2 tsp brown sugar 200g cherry tomatoes 200g watercress or lamb’s lettuce 1 large avocado 1 crisp green apple, e.g. Granny Smith, peeled and chopped
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To serve: Baguette, torn 1 Heat the oil in a deep frying pan. Add the sausages and onion and cook for 2-3 minutes. 2 Add the mustard, sugar, cherry tomatoes and cook for 3-4 minutes longer until the tomatoes are just beginning to split, stirring occasionally. 3 In a bowl, gently combine the avocado and apple.
4 Divide the salad leaves between four serving bowls. Spoon the avocado and apple mixture over the top. 5 Add the hot sausage mixture on top. Return the pan to the heat and add the vinegar and water mixture. Allow to bubble for one minute, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Pour the pan juices over the salad and serve immediately with torn baguette. Per Serving 338kcals, 25.3g fat (6.2g saturated), 18.8g carbs (10.3g sugars), 11.2g protein, 6.7g fibre, 0.383g sodium
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22/03/2018 14:46
what’s for dinner? sausages
Top Tip
into Crack each egg to st fir in ek m ra a n’t make sure you do t ge or lk yo e th k brea on ell sh of fragments the pizza.
Top Tip
Save time by using a bag of grated Cheddar and Mozzarella mix.
Breakfast-for-dinner pizza Serves 2 1 x prepared pizza base 1 tbsp olive oil 4 sausages 8 hash browns, thawed slightly, chopped 60g Cheddar, grated 60g Mozzarella, grated 120g chunky tomato salsa 2 eggs 1 Squeeze the sausages out of their skins. Crumble or chop the sausage meat into 1cm chunks.
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2 Heat half of the oil in a pan over a medium-high heat and brown the sausage meat on all sides. Remove to a plate lined with kitchen paper. 3 Heat the remaining oil in the same pan and cook the crumbled hash browns until browned on all sides. Transfer to the plate with the sausage chunks. 4 Preheat the oven to 240˚C/220˚C fan/ gas mark 9. 5 Spread the pizza base all over with the tomato salsa.
6 Scatter evenly with the sausage, hash browns and cheeses. Make two little nests amongst the toppings and carefully crack an egg into each one. 7 Bake for 7-9 minutes until the crust is golden and the eggs are cooked but still runny, turning the pizza once. Slice and serve immediately. Per Serving 574kcals, 30.5g fat (7.5g saturated), 47.6g carbs (2.7g sugars), 27g protein, 2.5g fibre, 1.061g sodium
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Top Tip
You can bake potatoes at the same temperature and for the same length of time as the main dish. Easy!
Sausage and chicken bake Serves 4 1 lemon, halved 80ml olive oil 2 small red onions, peeled and quartered 3 garlic cloves, crushed 2 tsp Dijon mustard ½ tbsp dried thyme 1 tbsp ketchup 1 tbsp Worcestershire sauce Salt and black pepper 4 chicken drumsticks 8 sausages 2 tbsp fresh thyme leaves 1 Squeeze the juice from the lemon into a large, resealable bag. Chop the
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squeezed-out lemon into chunks and add to the bag along with the olive oil, onions, garlic, mustard, thyme, ketchup, Worcestershire sauce and a generous crack of black pepper. 2 Seal the bag and squish to mix the ingredients together well. Add the chicken drumsticks to the bag, seal again and move the marinade around until the chicken is well coated. Place in the fridge to marinate overnight. 3 Remove the chicken from the fridge 30 minutes before you’re ready to start cooking. Preheat the oven to 220˚C/200˚C fan/gas mark 7. 4 Pour the contents of the bag into a large roasting tin and spread everything out a little. Season the sausages with black pepper. Turn the chicken pieces skin
side up and season the skins with salt. Sprinkle the fresh thyme over everything. 5 Bake for one hour until all of the meat is completely cooked throughout, turning the sausages halfway through. 6 Divide the chicken, sausages and onions between plates, drizzle with some of the sauce from the roasting tin and serve with baked potatoes. Per Serving 367kcals, 29.2g fat (5.8g saturated), 9.1g carbs (4.3g sugars), 18.8g protein, 1.8g fibre, 0.385g sodium
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cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
80-89 IN THIS SECTION
GETTING STICKY WITH IT, p80
Is it just us, or are sticky foods always the most delicious?
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CHALLENGE YOURSELF, p86
This luxurious ItalianAmerican seafood stew is a real treat
CHOCOLATE BLISS, p88
Make the most of any leftover Easter chocolate with this simple chocolate cake
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GETTING STICKY WITH IT
Is it just us, or are sticky foods always the most delicious?
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cooking for fun sticky foods
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Sticky Asian babyback ribs Serves 2-4 1 x 4cm piece of fresh ginger, peeled and roughly chopped 4 garlic cloves 80ml soy sauce 2 tbsp toasted sesame oil 120ml hoisin sauce 3 tbsp honey 2 tbsp sweet chilli sauce 2 racks baby back ribs
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1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Line two large baking trays with foil. 2 In a blender, combine the ginger, garlic, soy sauce and oil. Whizz together, then add the hoisin, honey and sweet chilli sauce. Whizz to combine. Set aside about 120ml of the sauce and brush the ribs with the remainder. 3 Arrange the ribs on the prepared baking trays, meaty side down. Bake for 40 minutes; every 10 minutes, turn the racks over, baste the ribs with the reserved sauce and rotate the trays.
4 Turn the grill on to a high heat.Turn the ribs meaty sides up and brush thickly with the remaining sauce. Place under the hot grill for about five minutes until the edges are just lightly charred. 5 Serve with skinny chips, coleslaw and plenty of napkins! Per half rack serving: 608kcals, 34.9g fat (10.5g saturated), 42.6g carbs (27.6g sugars), 33.7g protein, 1.7g fibre, 2.55g sodium
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cooking for fun sticky foods
Sticky, spicy Korean-style lamb chops Serves 4 8 lamb chops For the marinade: 2 tbsp soy sauce 1 tbsp golden caster sugar 2 tbsp mirin 1 x 3cm piece of fresh ginger, peeled 3 garlic cloves 60g tinned pineapple, drained and roughly chopped 1 tsp chilli powder 1 tbsp sesame oil
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For the chilli sauce: 2 tbsp gochujang chilli paste (or use sriracha sauce) 1 tbsp rice wine vinegar 1 tbsp golden caster sugar To serve: Potato salad 1 Combine all of the ingredients for the marinade together in the bowl of a food processor and whizz until smooth. 2 Place the lamb chops in a sealable bag and add the marinade. Seal the bag and use your hands to make sure the chops are completely coated.Place in the fridge overnight or for at
least four hours. 3 In a bowl. mix together all of the ingredients for the chilli sauce. Set aside. 4 Place a large griddle pan over a mediumhigh heat and brush with oil. Wipe the excess marinade off the lamb chops and cook for 2-3 minutes per side. Brush a small amount of the chilli sauce on both sides of the chops, then transfer to a plate, tene loosely with foil and allow to rest for 10 minutes. 5 Serve the chops with potato salad and the remaining chilli sauce. Per serving: 467kcals, 17.6g fat (5.5g saturated), 20g carbs (12.8g sugars), 54.1g protein, 1.9g fibre, 0.76g sodium
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Sticky whiskey chilli prawns Serves 2 90ml whiskey Zest and juice of 1 lemon 180g brown sugar 20 raw prawns, peeled and deveined 1 tbsp olive oil 1 red chilli, deseeded and finely chopped 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Combine the whiskey, lemon juice and sugar in a pan over a medium heat and cook, stirring gently, until the sugar has dissolved. 2 Once the sugar has dissolved, stop stirring and turn the heat to high. Bring the mixture to the boil, then cook a further 5-7 minutes or until thick and syrupy, swirling the pan occasionally. Stir in the lemon zest. Remove the pan from the heat and set aside. 3 Place the prawns in a single layer in a shallow baking dish. Brush with the oil and sprinkle over the chilli.
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4 Transfer about 50ml of the whiskey syrup into a small bowl and brush generously over the prawns. Set the remainder of the syrup aside for dipping. 5 Bake the prawns for 10-15 minutes or until the prawns are pink and cooked throughout. Brush with some of the reserved syrup. 6 Allow to cool for 2-3 minutes, then serve with garlic bread and the reserved syrup. Per serving: 786kcals, 10.8g fat (2.2g saturated), 95.8g carbs (88.1g sugars), 51g protein, 1.1g fibre, 0.563g sodium
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cooking for fun sticky foods
Sticky pecan buns Makes 12 170g butter, at room temperature 70g golden caster sugar 60g pecans, chopped in very large pieces 2 x 320g sheets of puff pastry, thawed For the filling: 30g butter, melted and cooled 130g golden caster sugar 3 tsp ground cinnamon 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 6. Place a 12-cup standard muffin tin on a baking tray lined with parchment paper. 2 Using an electric mixer, cream together the butter and brown sugar. Place one rounded tablespoon of the mixture in each of the 12 muffin tin cups. 3 Distribute the pecans evenly among the 12 muffin cups, sprinkling them over the top of the butter and sugar mixture. 4 Lightly flour a chopping board. Unroll one sheet of puff pastry with one of the long sides facing towards you. Brush the whole sheet with melted butter. 5 Leaving a 2cm border, sprinkle the pastry with half of each of the filling ingredients. Starting from the side nearest you, roll the pastry up snugly around the filling, finishing with the seam side down. 6 Trim around 1-2 cm from each end and discard. Slice the roll into six equal pieces, each about 3cm wide. Place each piece, spiral side up, in one of the muffin cups. 7 Repeat these steops with the second sheet of puff pastry to make 12 sticky buns in total. 8 Bake for 30 minutes until the sticky buns are golden brown on top and firm to the touch. Allow to cool for just 4-5 minutes, then invert the buns onto the parchment paper, pulling the filling and pecans out onto the tops of the buns with a spoon. Per serving: 495kcals, 36.2g fat (13.7g saturated), 40.1g carbs (16.7g sugars),4.4g protein, 1.6g fibre, 0.225g sodium
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Cioppino Serves 6 3 tbsp olive oil 1 large fennel bulb, thinly sliced 1 onion, chopped 4 shallots, chopped 1½ tsp salt 6 garlic cloves, crushed ¾ tsp dried chilli flakes, plus extra to taste 4 tbsp tomato purée 2 x 400g tins of chopped tomatoes 350ml dry white wine 1.2l fish stock 1 bay leaf 400g clams or cockles, scrubbed 500g mussels, scrubbed and debearded 600g firm-fleshed fish such as hake or salmon, chopped into bite-sized chunks 400g large raw prawns, peeled and deveined 3 tbsp fresh parsley, chopped
: Top Tipw ay to
ecial For a sp ino, is ciopp th e serv ut round hollow o d use as lls an bread ro bowls. bread
Challenge
YOURSELF
This luxurious Italian-American fish stew is a real treat
1 Heat the oil in a very large pot over a medium heat. Cook the fennel, onion, shallots and salt for 8-10 minutes until the onion is soft and translucent. 2 Add the garlic, chilli flakes and tomato purée and cook for 1-2 minutes. 3 Add the tinned tomatoes, wine, fish stock and bay leaf. Bring to a simmer. 4 Turn the heat to medium-low. Cover and simmer for 30 minutes. 5 Add the clams and mussels to the cooking liquid. 6 Cover and cook for five minutes. 7 Check that the clams and mussels have begun to open. 8 Add the fish and prawns. 9 Cover and simmer gently for another 5-6 minutes until the fish and prawns are just cooked through. The mussels and clams should be completely open; remove and discard any that remain closed. Season to with salt, pepper and chilli flakes. Ladle the soup into bowls and top with fresh parsley to serve. Per serving: 465kcals, 13.1g fat (2.4g saturated), 27g carbs (8.3g sugars), 50g protein, 4g fibre, 3.225g sodium
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cooking for fun cioppino
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Easy Food 87
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Chocolate
bliss
Make the most of any leftover Easter chocolate with this luscious cake
Recipe and image courtesy of Agnes Chvojka Aggie is a Hungarian freelance food stylist, food photographer and recipe developer in Dublin. www.aggiesfoodstudio.com 88 Easy Food
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cooking for fun chocolate cake
Leftover Easter chocoate cake Serves 10-12 For the cake: 200g unsalted butter, at room temperature 200g caster sugar 8 eggs, separated 175g plain flour, sifted 25g cocoa powder, sifted 10g baking powder, sifted
Top Tip:
Let the cake rest in the fridge for couple of hours, th en serve a t room temp erature.
For the ganache: 200g leftover chocolate (use at least half dark chocolate), chopped 200ml double cream, at room temperature For the buttercream frosting: 200ml milk 2 egg yolks 45g caster sugar 15g cornflour 2 tbsp coffee 100g leftover chocolate (use at least half dark chocolate), chopped 85g butter, at room temperature To serve: Fresh fruit 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Butter and flour a 20cm cake tin. In a large bowl, cream the butter with the sugar until pale and frothy. Gradually add the egg yolks, beating well to incorporate. 2 Sift the cacao powder, flour and baking powder into the batter and mix with a wooden spoon until just combined. 3 Beat the egg whites in a separate clean bowl until stiff, then gently fold into the mixture with a rubber spatula. 4 Pour the batter into the cake tin and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. 5 To make the ganache, add the leftover chocolate to a bowl set over a saucepan of simmering water. Stir until smooth and melted. Remove the bowl from the pan and gradually stir in the cream until the mixture thickens. Leave to cool to room temperature, then beat with an electric whisk until the mixture has thickened. 6 Heat the milk for the frosting in a saucepan over a medium-low heat until begins to bubble at the edges. 7 Beat the egg yolks, sugar and cornflour in
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a separate bowl. Stir in the coffee; this will bring out the chocolate flavour. 8 Whisk in a bit of the milk mixture until combined, then pour the whole mixture back into the pan, stirring frequently until thickened. 9 Stir in the chopped chocolate until melted and smooth. Remove from the heat, cover the surface directly with cling film to prevent a skin from forming and set aside to cool. 10 Beat the butter in a mixing bowl until thickend, then gradually beat in the cooled chocolate mixture.
11 Slice the cake into three even layers. Place the first layer on a thin cake board or directly on a cake stand. Spread with half of the ganache. Repeat these layers, then top with the final sponge. 12 Cover the cake with the buttercream frosting. You can play around with the decoration, doing some patterns on the side of the cake with a spatula, then decorate the cake with plenty of fresh fruit. Per Serving 562kcals, 37.4g (22.9g saturated), 50.7g carbs (34.4g sugars), 9.1g protein, 1.9g fibre, 0.215g sodium
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23/03/2018 09:42
kids' kitchen 92-96
A GO-TO GUIDE FOR BUDDING YOUNG COOKS
IN THIS SECTION
JUST A SPOONFUL OF SUGAR?, p92 This month's Home Ec expert gives us a jammaking masterclass
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EF129_XX Intro Pages.indd 91
EASY JUNIORS, p95
This chocolate biscuit cake is the perfect treat for any occasion
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JUST A SPOONFUL OF SUGAR? Heather Brady of Scoil Mhuire, Trim, Co. Meath, gives us a jam-making masterclass
Jam-making is a popular method of home preservation. Whether fruit is sourced from garden or grocer, seasonal abundance is celebrated and surplus fruit used up. Typically, fruit and sugar are boiled together to form a thick spread. The resultant high temperature, acidity and sugar concentration combine to inhibit the growth of microorganisms. VARIATIONS Jam is categorised by the form of fruit added. Fresh, frozen or tinned whole fruits result in the characteristic pulp texture of traditional jam. Marmalade differs as both the peel and pulp of citrus fruits are used, giving a sharp flavour and coarse texture. When dried fruits and nuts are added, a conserve is achieved. Jelly is made when the juice of a chosen fruit is strained through muslin after boiling. If chunks of whole fruit are added to this clear jelly, a preserve is made. THE PECKING ORDER When selecting fruit for preservation,
preference, seasonality and availability should be taken into consideration, but pectin is key! Pectin is a substance found naturally in the cell walls of ripe plants. When heated together with sugar, pectin is responsible for the setting of the jam. “SETTING” HIGH STANDARDS • Fresh or frozen fruit guarantee the best colour and flavour. • Firmness indicates ripeness and thus optimum pectin. To supplement, combine high pectin fruits, such as apple, with those containing lower levels, like blackberries. pectin fruits. Alternatively, add 20% under-ripe fruit or dried/strained pectin. • Fruit must be washed, destalked and de-stoned, where necessary. Ensure fruit is dry when weighing so that your calculations reflect only the fruit flesh involved. • Sufficient water concentrations are vital to extract juice and pectin, to soften pulp and to prevent scorching. However, excess water may weaken the juice and must be evaporated,
HIGH PECTIN
MEDIUM PECTIN
LOW PECTIN
Green apples, crab apples, damsons, oranges, quinces, loganberries, blackcurrants, redcurrants, gooseberries.
Sweet apples, raspberries, plums, apricots, bananas, blackberries, elderberries, nectarines.
Strawberries, pears, cherries, figs, peaches, rhubarb.
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altering colour. Juicy or frozen fruits (e.g. raspberries) do not require additional water. Stifftextured fruits, like rhubarb, require half of their volume of water, tough skinned fruits (black currants) require an equivalent volume, and citrus fruits require twice their volume. • Soft water is recommended for use as lime impedes pectin extraction. • Acid is essential for pectin activation and to brighten the colour pigments in the fruit. Fresh lemon or gooseberry juice should be added to naturally sweet fruits. • The fruit must be cooked until the tissue is softened, pectin is extracted, all microorganisms are killed and enzymes denatured. The duration of cooking is determined by the texture and size of the fruits involved. • The fruit mixture should reach boiling point as rapidly as possible. At this point, the temperature should be instantly reduced to a simmering point (barely bubbling). This ensures that the fruit pulp is soft and concentrated before the sugar is added. Over-boiling the mixture once the sugar is added results in ‘sugaring,’ whereby the fruit flesh hardens and the sugar crystallises. This cannot be rectified, and the jam may end up gritty. The colour also darkens. • A wide, shallow stainless-steel pan with a flat base is ideal for jammaking as it allows temperatures to be easily controlled. The depth of sugar, water and fruit should not exceed 15cm as rapid boiling is essential. An overly heavy base can slow the reduction of temperature and cause over-cooking and discoloration. Copper should be avoided as it can taint the colour of the fruit and destroy vitamin C. • Lightly coating the pan with butter will encourage any fruit scum to rise to the surface later in the cooking process. • Pectin content must be regulated before sugar is added. To test this, add one teaspoon of cooled fruit
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kids’ kitchen home ec
setting point. To clarify, place a teaspoon of jam on a cold plate. If when pushed with a spoon, the mixture wrinkles and feels stiff, it is ready. THE “SEAL” OF APPROVAL Jars and lids must be cleaned in hot water and detergent, then rinsed and sterilised on a baking tray in the oven. A wide funnel and a jug can be useful when filling hot jam into hot jars. Immediately after filling, place a wax disc wax side facing the surface of the jam, excluding air beneath. A bread board is a poor conductor and is a good base to cool jam jars on. Seal the sterilised lids securely.
APPLE AND BLACKBERRY JAM Makes about 1kg jam 450g cooking apples, peeled, cored and diced 120ml water 2½ tbsp lemon juice 450g blackberries 600g sugar Knob of butter
syrup to one tablespoon of methylated spirits in a cup and mix together. When poured onto a saucer, if one clear lump forms, the pectin content is high. If many small lumps form, pectin is low. • The ideal concentration of sugar is 65% to ensure that osmotic concentrations impede
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microorganisms. Preheating the sugar before adding speeds up reboiling, increases solubility and avoids crystallisation. Stir until the sugar has dissolved, then allow the fruit scum to rise to the top for removal. Overstirring submerges the scum, but neglect leads to burning. • A temperature of 104˚C indicates
1 In a heavy based saucepan, bring the apples and water to a boil. Simmer for 5-6 minutes until soft. 2 Add the lemon juice and blackberries and cook for a further five minutes. 3 Add the sugar, stirring until dissolved. Then add the butter and bring to a rolling boil. Reduce to a simmer and cook for 20-25 minutes. 4 Test if the jam has reached the setting point by dropping a little onto a chilled saucer and briefly leaving it to cool. If the surface starts to wrinkle when you push your finger into it from the side, it has reached the setting point. If not, cook a little longer and test again. 5 Remove the scum that has collected on top with a slotted spoon. 6 Leave to cool for 15 minutes, then transfer into sterilised jars and seal. Per serving: 157kcals, 1.1g fat (0.6g saturated), 39.3g carbs (36.5g sugars), 0.5g protein, 2.4g fibre, 0.008g sodium
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kids’ kitchen easy juniors
Easy Food juniors
This chocolate biscuit cake is the perfect treat for any occasion
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Easy Food 95
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Chocolate biscuit cake Serves 12
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Easy Food juniors
ep! and ke Cut out
275g butter 150ml golden syrup 225g chocolate (good quality, at least 60% cocoa) ½ x 400g packet of Digestive biscuits, roughly crushed ½ x 400g packet of Rich Tea biscuits, roughly crushed 1 packet of Maltesers 1 Line a 900g loaf tin with a double layer of greaseproof paper. Add some water to a saucepan and place over a medium-high heat until the water begins to simmer. Carefully set a heatproof bowl over the pan so that it rests on top, but make sure the bottom of the bowl isn't touching the water — this might cause the chocolate to burn. Add the butter, golden syrup and chocolate to the bowl. 2 Heat until everything melts together. Stir to make sure all the ingredients are well mixed. Ask an adult to help you remove the bowl from the pan. 3 Add the biscuits and Maltesers. Stir well. 4 Transfer to prepared tin. Spead it on top so it is even. Transfer to the refrigerator for a few hours or overnight until it is completely set. Remove from the tin and leave to come to room temperature before slicing.
Per Serving 473cals, 30.9g fat (16.6g saturated), 46.9g carbs (18.9g sugars), 3.9g protein, 1.2g fibre, 0.257g sodium
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
98-117 IN THIS SECTION
THE ALPHA AND THE OMEGA, p98 These recipes make it easier than ever to get those all-important omega-3s
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EF129_XX Intro Pages.indd 97
15 WAYS WITH HEALTHY BREAKFASTS, p106
Start your day the healthy way with yoghurt, seeds and oats
FOODS WITH A FUNCTION, p110
Nutritionist Amy Meegan explains how chocolate can form part of a healthy diet
FEEL THE GLOW, p112
Tips and recipes to help you feel and look your absolute best
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The alpha
AND THE OMEGA THESE RECIPES MAKE IT EASIER THAN EVER TO GET THOSE ALL-IMPORTANT OMEGA-3S
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make it healthy! omega-3s
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Easy Food 99
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FOODS RICH IN OMEGA-3S
OMEGA-3 BENEFITS Omega-3 foods are believed to help lower the risk for heart disease due to their inflammation-reducing abilities. They also are needed for proper neurological function, cell membrane maintenance, mood regulation and hormone production. This is the reason omega-3s are known as “good fats”, the kinds that provide polyunsaturated fatty acids (PUFAS) known as alpha-linolenic acids. While most consume enough of the other kinds of essential fatty acids known as omega-6s (found in cooking oils like sunflower oil, plus some nuts), most people are low in omega-3s and can afford to up their intake of omega-3 foods. Studies show that a lower ratio of omega-6s to omega-3s is preferable and can reduce the risk of many common health issues, including breast cancer, rheumatoid arthritis and asthma. Many studies show that omega-3 fatty acids help the following: • Cardiovascular health (by lowering blood pressure, cholesterol, plaque buildup in the arteries, and the chance of having a heart attack or stroke) • Stabilising blood sugar levels, thus preventing diabetes • Reducing muscle, bone and joint pain by reducing inflammation • Improving mood and preventing depression • Sharpening the mind and helping with concentration and learning • Boosting immunity • Treating digestive disorders such as ulcerative colitis • Reducing risk for cancer and helping prevent cancer reoccurence • Improving appearance, especially skin health Currently, there is no standard recommendation as to what quantity of omega-3s we need to consume; suggestions range from 500mg-1,000mg daily.
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• Oily fish, such as salmon, tuna, trout, mackerel, herring, sardines and anchovies • Cod liver oil, pure rapeseed oil, flaxseed oil • Walnuts • Seeds, such as chia, flax and hemp • Egg yolks • Sea vegetables • Cruciferous vegetables, such as broccoli, cauliflower, Brussels sprouts • Dark leafy greens, such as kale and spinach These days, many foods are now fortified with omega-3s, including baby formula, cereal and some protein powders. However, while there’s nothing wrong with these sources, the best way to get your omega-3s is still from whole, real foods.
Top Tip:flaked
ked, Add coo oil y another r o n o e salm s o th oost fish to b ! s 3 a g ome
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make it healthy! cooking for fun omega-3s chocolate
KALE CAESAR SALAD Serves 4 as a side 80ml extra virgin olive oil 4 garlic cloves 150g day-old crusty bread, cubed 60g Parmesan, grated Zest and juice of 1 lemon 1 tbsp Dijon mustard 3 anchovy fillets packed in oil, drained 1 tsp Worcestershire sauce Salt and black pepper 200g kale, tough stems removed, cut into ribbons 1 Pour 20ml of the olive oil into a pan. Lightly crush two of the garlic cloves and add to the pan. Bring to a medium heat and cook the garlic for 3-4 minutes until golden and very aromatic. Remove the garlic and discard. 2 Add the cubes of bread to the garlic infused oil and cook for 4-5 minutes until they are golden and crisp and have absorbed all the oil, stirring frequently. Remove from the heat and set aside. 3 In the bowl of a food processor, combine the remaining garlic cloves with the Parmesan, lemon zest and juice, mustard, anchovies and Worcestershire sauce. Whizz until smooth. With the machine running, slowly stream in the remaining 60ml olive oil. Let the processor run for another 1015 seconds. Taste and season with black pepper and some salt, if needed. 4 In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for five minutes to soften. Drizzle over the remaining dressing and serve. Per serving: 354kcals, 23.9g fat (5.2g saturated), 27.5g carbs (2.3g sugars), 10.6g protein, 2.3g fibre, 0.624g sodium
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BRIOCHE SMOKED SALMON EGGS BENEDICT Serves 2 For the hollandaise sauce: 2 tsp lemon juice 2 tsp white wine vinegar 3 egg yolks 125g unsalted butter, cubed Salt and black pepper For the poached eggs: 4 eggs 2 tbsp white wine vinegar To assemble: 2 brioche buns, halved Butter, for spreading 8 slices smoked salmon Chives, snipped, to serve 1 For the Hollandaise sauce, combine the lemon juice and vinegar in a small bowl. Add the egg yolks and whisk until light and frothy. 2 Place the bowl over a pan of simmering
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water, making sure the bottom of the bowl doesn’t touch the surface of the water, and whisk until the mixture thickens. 3 Gradually add the cubes of butter, whisking constantly until thick. If the sauce looks like it might be splitting, then whisk off the heat for a few minutes. Season with salt and pepper and keep warm. 4 To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water into a gentle whirlpool, then slide in the eggs one by one. Cook each egg for about 4 minutes, then remove with a slotted spoon and drain on kitchen paper. 5 Lightly toast and butter the brioche buns, then layer two slices of salmon onto each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives. Per serving: 908kcals, 69.5g fat (37.7g saturated), 36g carbs (8.1g sugars), 31g protein, 1g fibre, 1.705g sodium
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FLAX AND WALNUT BANANA BREAD Makes 1 loaf 150g plain flour 1 tsp bicarbonate of soda 1 tsp cinnamon 3 eggs 1 tsp vanilla extract 120g butter 200g sugar 3 very ripe bananas, peeled and chopped 80g ground flax seeds plus 4 tbsp whole flax seeds 60g walnuts, crushed 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Grease a 900g loaf tin with butter. 2 In a large bowl, sift together the flour and bicarbonate of soda. Set aside. 3 In a large jug, whisk together the eggs and vanilla until combined. Set aside.
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4 Cream together the butter and sugar until it starts to become light and fluffy. Keep mixing as you gradually pour the egg mixture into the butter, until all of the ingredients are incorporated. Slowly mix in the bananas,. 5 With a rubber spatula, fold in the flour mixture until just incorporated. Fold in the ground and whole flax seeds and the walnuts, reserving a few of the walnuts to decorate the top. 6 Transfer the batter to the prepared loaf tin and sprinkle the remaining walnuts over the top. Bake for 40-50 minutes or until a toothpick inserted into the centre of the bread comes out clean. 7 Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container or wrapped in cling film for up to one week. Per serving: 294kcals, 14.5g fat (5.8g saturated), 36.1g carbs (20.6g sugars), 5.8g protein, 3.8g fibre, 0.177g sodium
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TUNA STEAKS WITH SPROUT STIR-FRY Serves 2
HOW TO SEAR TUNA STEAKS
2 fresh tuna steaks Salt and black pepper 3 tbsp olive oil 1 red onion, thinly sliced 300g Brussels sprouts, trimmed and thinly sliced 1 carrot, thinly sliced on the diagonal 1 x 4cm piece of fresh ginger, peeled and grated Âź tsp dried chilli flakes 3 garlic cloves, crushed 120ml chicken or vegetable stock 2 tbsp soy sauce Handful of fresh coriander, chopped To serve: 2 tbsp sesame seeds Noodles or rice 1 Heat a pan over a medium-high heat. Pat the tuna steaks dry with kitchen paper and season with salt and black pepper. Rub the steaks with the oil. Cook for two minutes per side or until cooked to your liking; fresh tuna is best served pink in the middle. Transfer to a plate, tent loosely with foil and set aside. Heat the remaining oil in the same pan over a medium-high heat, heat oil. Add the onion and cook for one minute. 2 Add the Brussels sprouts, carrot, ginger, chilli flakes and garlic. Cook and stir for one minute longer. 3 Add the stock and soy sauce. Cook for 2-3 minutes or until the liquid has almost completely evaporated, stirring occasionally. 4 Stir in the coriander and sprinkle with sesame seeds. Divide between plates, add the tuna steaks and drizzle with any remaining juices from the pan. Serve immediately.
1. PAT DRY WITH KITCHEN PAPER
2. SEASON WITH SALT AND PEPPER
Per serving: 596kcals, 34.2g fat (5.9g saturated), 32.3g carbs (7.9g sugars), 45.7g protein, 9.9g fibre, 1.22g sodium
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3. RUB WITH OIL
4. SEAR OVER A MEDIUM-HIGH HEAT
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5
15 WAYS WITH… HEALTHY BREAKFAST STAPLES
ways with
YOGHURT
BLUEBERRY YOGHURT BREAD
SIMPLE YOGHURT SMOOTHIES
STRAWBERRY CHEESECAKE POTS
Serves 2 Preheat the oven to 180°C / 160°C fan/ gas mark 4. Grease a 900g loaf tin with butter. Set aside. In a bowl, combine 120ml vegetable oil, 2 large eggs, 2 tsp vanilla extract, 200g sugar and 300g Greek yoghurt. Whisk to combine well. In a second bowl, sift together 250g plain flour, 2 tsp bicarbonate of soda and a pinch of salt. Add to the yoghurt mixture and stir to combine. In a small bowl, toss 200g blueberries with 1 tbsp plain flour, then fold gently into the batter. Pour the batter into the prepared loaf tin. Bake for 50-60 minutes, or until the toothpick inserted into the centre comes out clean. Allow to cool before slicing.
Serves 2 In a blender, combine 350ml apple juice, 1 banana, 140g raspberries, 200g Greek yoghurt and 1 tbsp honey. Whizz until smooth. Divide between two glasses and serve, topped with raspberries and mint sprigs if desired.
Serves 2 In a bowl, combine 300g Greek yoghurt, 60g cream cheese and 1 tbsp honey and beat together until fluffy. In two serving glasses, layer up homemade granola (see p.108 for recipe) with the honeyed yoghurt mixture and 200g chopped fresh strawberries. Serve immediately.
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TURMERIC AND TAHINI YOGHURT SPREAD Serves 2 In a bowl, combine 200g Greek yoghurt, 4 tbsp tahini, 1 tsp turmeric, the juice of 1 lemon and some salt and pepper. Spread the tahini yoghurt onto toasted rye sourdough or your favourite bread and top with smoked paprika, a sprinkle of sesame seeds and a drizzle of olive oil.
PAPAYA YOGHURT AND GRANOLA BOWLS Serves 4 Slice 1 ripe papaya in half lengthwise. Scoop out the papaya seeds, and fill the empty space with plain yoghurt. Top each with 2 tbsp homemade granola (see p.108 for recipe), a dollop of almond butter and some fresh blueberries.
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make it healthy! 15 ways with healthy breakfasts
SEEDY FRUIT AND NUT BOWLS Serves 2 Place 50g sunflower seeds and 25g pumpkin seeds in one bowl, 75g cashews and 40g almonds in another, and 3 dried dates and 30g raisins in another. Pour water over all three to cover, then cover the bowls with cling film and leave to soak overnight. The next morning, drain all three bowls, rinsing the seeds, nuts and fruit well, then transfer to a food processor or blender. Add 125ml water and whizz to form a relatively smooth paste. Add 40ml cloudy apple juice, scrape down the sides then whizz again. Transfer to a large bowl and stir in 1 large grated apple. Divide between two bowls and top with a dollop of yoghurt, a drizzle of honey and some fresh berries. Serve immediately.
NO-COOK CHIA RASPBERRY JAM Serves 4 In a blender, combine 80ml orange juice and 3 tbsp chia seeds. Allow to soak for 10 minutes. Add 200g raspberries and 3 tbsp honey, then whizz until mostly smooth. Store in an
airtight container in the fridge for up to a week and a half. Enjoy on toast or scones, or combine with no-sugaradded peanut butter for a healthy take on a PB&J.
SEEDY WHOLE WHEAT WAFFLES Serves 4 Heat a waffle iron according to instructions. In a large bowl, whisk together 100g whole wheat flour, 2 tbsp sugar, 1 tbsp chia seeds, 1 tbsp poppy seeds, 1 tbsp flax seeds, 2 tsp baking powder and a pinch of salt. In a separate bowl, whisk together 350ml buttermilk, 120g melted butter, 1 tbsp orange zest and1 large egg. Add the wet mixture to the dry mixture and stir until just combined. Add one-quarter of the batter to the waffle iron and cook until golden brown and crisp. Repeat with the remaining batter to make four waffles in total. Serve immediately with your favourite toppings.
5 ways with
SEEDS
GREEN GODDESS HEMP SEED SMOOTHIE
Serves 4 In a blender, combine 2 frozen ripe bananas, 500g chopped ripe pears, 6 tbsp hulled hemp seeds, 100g fresh spinach and 250ml apple juice.Whizz until smooth. Divide between two glasses and serve immediately.
APPLE AND CINNAMON FLAX SEED SQUARES Makes 12 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4. Grease a 22 x 33cm tin with butter or coconut oil. In a bowl, combine 340g ground flax seed, 2 tsp baking powder, 2 tsp cinnamon, a pinch of nutmeg and a pinch of salt. Add 110g apple sauce, 4 tbsp honey, 4 beaten eggs and 2 tsp vanilla extract. Mix well to combine. Stir in 50g melted coconut oil, then fold in 1 peeled, cored and chopped apple and 50g chopped walnuts. Spread evenly into the prepared tin. Bake for 30 minutes on the bottom rack of the oven. Allow to cool completely, then cut into 12 squares to serve.
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OAT AND YOGHURT BREAD Serves 6-8 Preheat the oven to 180°C / 160°C fan/ gas mark 4. Grease a loaf tin with butter. In a mixing bowl, combine 350g rolled oats, 380g plain yoghurt, 2 tsp bicarbonate of soda and 1 tsp salt. Pour the dough mixture in and sprinkle with 2 tbsp sesame seeds. Bake for 45 minutes. Remove bread from the oven and cool for 10 minutes in the tin. Remove from the tin and finish cooling on a wire rack.
HOMEMADE GRANOLA Serves 4 Preheat the oven to 160°C / 140°C fan/ gas mark 2. In a large bowl, combine 140g rolled oats, 40g desiccated coconut, 50g pecans, 50g flaked almonds, 1 tbsp coconut sugar and a pinch of salt. In a small saucepan over a medium heat, combine 3 tbsp coconut oil with 80ml maple syrup and whisk for 2-3 minutes until well combined. Whisk in 1 tsp vanilla extract. Pour this mixture over the dry ingredients and stir to combine. Spread out on a large baking tray in a single layer. Bake for
20 minutes, rotating the pan halfway through. Allow to cool completely before enjoying.
OAT AND BANANA CHOC CHIP MUFFINS Makes 12 Preheat the oven to 180°C / 160°C fan/ gas mark 4. Spray a 12-cup muffin tin with cooking spray. In a blender, combine 3 very ripe bananas, 180g rolled oats, 2 eggs, 60ml milk, 4 tbsp honey, 1 tsp bicarbonate of soda and 1 tsp vanilla extract. Whizz until well combined but not completely smooth. Add 50g chocolate chips and blend for 2-3 seconds to incorporate. Divide the batter evenly amongst the muffin cups. Bake for 15-17 minutes or until a skewer inserted into the centre of a muffin comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling. These muffins can be frozen in a sealable freezer bag for up to three months.
MOCHA OVERNIGHT OATS Serves 2 In a large bowl, combine 90g rolled oats,
240ml milk (or nut milk), 60ml strongly brewed coffee, 2 tbsp unsweetened cocoa powder, 250g vanilla yoghurt and 2 tbsp chia seeds. Mix well to combine, then divide between two jars and cover with lids. Place in the fridge overnight or for up to three days. When ready to serve, transfer the mocha oats to a bowl and add your favourite toppings – or enjoy straight fro the jar as an on-the-go breakfast.
SAVOURY PORRIDGE WITH APPLE, GRUYÈRE AND ROSEMARY Serves 2 Melt 1 tbsp butter in a small pot over a medium heat. Sauté 2 chopped apples for 2-3 minutes until they begin to soften. Add 100g rolled oats and toast for two minutes, stirring frequently and making sure they don't burn. Add 480ml water, bring to a boil and cook the porridge according to the package instructions. Once cooked, remove from the heat and to sit for a minute. Stir in 50g grated Gruyère and 1 tbsp chopped fresh rosemary. Season to taste with salt and pepper, then serve immediately.
5 ways with
OATS
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FOODS WITH A FUNCTION Nutritionist Amy Meegan explains how chocolate can form part of a healthy diet with “moderation, not deprivation”
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! You can follow her culinary adventures and access her recipes by following The Baking Nutritionist on Facebook and Instagram.
WHAT IS A FUNCTIONAL FOOD? A functional food is a food that provides additional benefits above its nutritional value. Other examples include turmeric, probiotic and prebiotic yoghurts, fortified breads and omega-3 enriched eggs.
Would you believe, the average household in Ireland will eat eight Easter eggs over the Easter weekend! If you are lucky enough to receive a luxurious dark chocolate egg, then you need not feel as guilty as you may think; dark chocolate is considered a functional food and contains several nutrients that may pose health benefits.
ORIGINS AND PROPERTIES Dark chocolate comes from the seeds of the cocoa tree, Theobroma cacao. These seeds are commonly referred to as cocoa beans. The percentage on a bar of chocolate indicates how much of the bar, by weight, is made from the cocoa bean. Generally, the higher the percentage, the more intense and bitter the chocolate. Dark chocolate typically contains 5599% cocoa. As the percentage of cocoa increases, the amount of added milk and sugar decreases. 100% dark chocolate is known as unsweetened chocolate, bitter chocolate or baking chocolate, and contains no added milk or sugar. Cocoa powder is the equivalent of unsweetened chocolate in a dry form. Due to its bitter taste, 100% dark chocolate is reserved almost exclusively for baking.
HEALTH BENEFITS Heart health Dark chocolate is a source of antioxidants such as flavanols and polyphenols. Cocoa flavanol can help lower blood pressure, which is important for reducing the risk of heart attack and stroke. As part of a healthy, balanced diet, the ideal daily portion of dark chocolate (of at least 70% cocoa) is 25g. Portion size is important to remember, as a typical 100g bar of dark chocolate contains approximately 500-600 calories, which may interfere with potential health benefits (as well as your waistline). Nutritional chocolate Forging beyond the natural health benefits of dark chocolate, family-run Irish business Dr. Coy’s have developed nutritional chocolate. Their chocolate bars contain a minimum cocoa content of 54% and are sweetened with isomaltulose, which has less of an impact on blood glucose levels than refined sugar. The chocolate bars provide 40% of the recommended daily intake of vitamin E, are a source of fibre and are both glutenand lactose-free.
USES Think chocolate is only for baking? Think again. Breakfast Add a chocolatey twist to your porridge by allowing a square or two of dark chocolate to melt into your bowl once the oats are cooked. Serve with fresh berries to balance out the natural bitterness of the chocolate. Lunch Pimp up your afternoon coffee with a teaspoon of cocoa powder. Mix the cocoa to a paste with a little milk or water before adding the coffee and enjoy the rich aroma and comforting taste. This is especially nice with almond, coconut or hazelnut milk. Dinner For a richer, silkier chilli con carne, drop two or three squares of dark chocolate into the pot for the final 10 minutes of simmering.
Supermarkets now stock a variety of dark chocolate bars. Recommended brands are Lindt and Green & Black’s.
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make it healthy dark chocolate
Fun fact:
mical ine, a che Theobrom een late, has b d in choco n u o p ow fl m d co in bloo n increase a to d ed e k lin in improv , resulting in ra b e to th o knew ction. Wh brain fun ke could ma chocolate r?! us smarte
NOT FOR PETS! Dark chocolate may have health benefits for you, but the same cannot be said for your pooch. While small amounts may cause an upset tummy, large amounts of chocolate may have much more serious effects on dogs, who cannot tolerate theobromine. There are just some things that (wo)man and best friend should not share.
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Top tip:
atcha dded m For an a on of o p s a a te hit, add rridge o der to p the pow s. ie th o or smo
FEEL
the glow Tips and recipes to make you feel and look your best!
esy of
and advice court Glow By Kate O’Brien Books Published by Gill €19.99/£17.75
Recipes, images
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Tips for better skin EAT MOSTLY PLANTS This idea is nothing new, but what is new is that research is now proving just how beneficial a plant-based diet is for your skin and your body. The more plants you eat the happier and brighter you will feel.
MAKE YOUR MEALS AS COLOURFUL AS POSSIBLE If your plate looks bland and boring, then it probably is! Spice it up with colour: think leafy green veggies and fruits; and spices like turmeric and cinnamon, for instance, will add colour, taste and a multitude of health benefits.
TUNE IN TO THE SEASONS Nothing compares to the freshest seasonal foods eaten when they are at their most colourful and nutritious — and their tastiest. So follow the time-tested principles of Ayurveda by
Matcha mint latte
tuning in to the best time of year to eat your fruits (generally summer — keep frozen fruits in the freezer for winter time) and root vegetables. Once your body becomes attuned to the seasons, you will automatically reach for fresh, colourful, seasonal foods every time.
Many people believe that missing meals will hasten weight loss, but numerous studies have shown that regularly missing meals can in fact be detrimental to health and does not promote weight loss. Eating regular meals ensures blood sugar levels are better controlled and can help keep hunger at bay. Lack of time is no excuse for missing meals.
limiting overall meat intake to about 70g a day — roughly one small steak or lamb chop. Most of us eat far more than this at a typical meal. Choose the best quality organic, grass-fed meat you can afford and enjoy it every so often, rather than every day or every other day. Always buy from a trusted butcher. Cheap, mass-produced meat doesn’t support animal welfare, nor does it taste as good. We should also consider the impact of greenhouse gas emissions from livestock on the environment. Meat, while sometimes delicious, is not essential to our health. We can live equally well, and in many cases more healthily, on fish and pure plant goodness.
CHEW FOOD WELL
CAFFEINE
Food needs to be thoroughly chewed to stimulate digestive enzymes. Experts recommend thirty to forty chews per mouthful — yes, that sounds a lot, but by eating more mindfully and consciously, you will start to enjoy food more.
Most of us enjoy the hit that our morning cup of freshly brewed coffee or caffeine-rich tea brings. However, if that hit becomes a necessity every couple of hours, then it needs to be reduced for the sake of your skin and health in general. Caffeine is a diuretic and dehydrates the body. It increases the load on the liver, which when over-burdened can result in a toxic build-up on the skin. The end result of this caffeine chain is a lackluster, dehydrated and worn look. Start each day with a morning tonic of hot water, turmeric and lime. This helps cleanse and prep the liver for the day ahead, while also kick starting the brain into activity. For the remainder of the day drink caffeine-free herbal teas.
DON’T SKIP MEALS
EAT MORE GOOD FATS Think avocados, oily fish and nuts – overflowing with nourishment. The more of them you eat, the more your skin will glow. (If weight loss is your main objective, just eat slightly less of them.)
Makes 1
READ LABELS Bright-green matcha powder hails from Japan and is both nourishing and cleansing, being rich in antioxidants and chlorophyll. It is a popular ingredient in facemasks and moisturisers but also great as a tea or latte. 1 mug milk of choice (almond, soya, cashew, coconut or cow’s) A handful of fresh mint leaves 2 tsp matcha powder Honey, to taste (if desired) 1 Heat the milk in a saucepan, then transfer to a blender. Add the mint leaves and matcha powder and blend until foamy. Pour into a mug and add honey to taste, if desired. Per Serving 227kcals, 5.4g (3.2g saturated), 30.8g carbs (28.9g sugars), 18.8g protein, 10.7g fibre, 0.125g sodium
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Be more label savvy when food shopping — avoid packets with long, complex lists of ingredients and products containing suspect chemicals or sugar in its various guises (glucose, maltose, sucrose, fructose, corn syrup and so on) near the top of the ingredient list. You will soon learn to recognise what you should buy and what is best left on the shelf, thereby reducing the amount of processed, sugar-laden foods you are eating.
MEAT Meat is one of the best sources of protein and iron we can eat. Bear in mind that the quality and quantity of meat we buy and eat is important. Many studies highlight the dangers of regularly eating processed and cured meats, like bacon, sausages and ham. What’s more, dietary recommendations for meat suggest
EXERCISE It is now pretty much a given that regular exercise can make an enormous difference to how you look and feel in and about yourself at every stage of life. With regular exercise everything improves —– our skin, our hair, our heart, our brain and our memory. The hardest part is getting started. Whether it’s running, yoga, walking, swimming or dancing, once exercise becomes a part of your life you will quickly feel the benefits. So find something that works for you and move yourself — every day.
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Buckwheat pancakes with caramelised banana bites Serves 2-3 For the pancakes: 2 eggs 1 tsp baking powder 150g buckwheat flour 150ml almond milk 1 ripe banana 1 tsp vanilla extract (optional) Coconut oil, for frying For the banana bites: 1 large banana, peeled and thinly sliced
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1 tsp coconut oil 1 tbsp maple syrup A big pinch of cinnamon To serve: Maple syrup Fresh fruit coconut Sheep’s or Greek yoghurt Buckwheat 1 Whisk the eggs. Stir in the baking powder, flour and almond milk. Mash in the banana and vanilla. 2 Heat a little coconut oil in a frying pan. Add two tablespoons of batter
for each pancake. Cook over a medium heat until bubbles start to appear, about 1-2 minutes, then flip over and cook for about the same time on the other side. Remove to a warm plate and keep warm while you make the banana bites. 3 To the same pan, add all ingredients for the banana bites and sautĂŠ for two minutes, stirring continually. 4 Top the pancakes with the banana bites, a dash of maple syrup, fruits of your choice and a spoon of yoghurt. Per Serving 454kcals, 21.3g (16g saturated), 61.6g carbs (16.8g sugars), 12g protein, 8.3g fibre, 0.057g sodium
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Salted caramel smoothie bowl Serves 1 2 bananas, frozen and chopped 1-2 dates, depending on your preferred level of sweetness, pitted 1 tbsp nut or seed butter or 1 scoop vanilla protein powder 50-75ml almond milk 1 tsp vanilla extract ½ tsp cinnamon A pinch of sea salt
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To serve: Fresh berries, cacao nibs, granola or coconut chips 1 Place all of the ingredients except your toppings in a blender and blitz. Pour into a bowl, add your preferred toppings and enjoy! Per Serving 463kcals, 21.9g (11.7g saturated), 67.4g carbs (37.1g sugars), 7.4g protein, 10.1g fibre, 0.246g sodium
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Asian-style salmon bowl Serves 2 120g short-grain brown rice 2 tbsp olive oil 2 x 150g salmon fillets A medium head of broccoli, cut into florets 2 handfuls of baby spinach 1 ripe avocado, peeled and stoned 50g frozen edamame beans, defrosted and shelled Juice of ½ a lemon
1 Boil the rice for 30-35 minutes until the water is absorbed or as per instructions on the packet. Meanwhile, heat the olive oil in a pan until moderately hot. Add the salmon fillets, skin side down, and cook for 2-3 minutes until lightly browned. Turn them over, reduce the heat to moderate and continue cooking for a further 6-7 minutes until the salmon is just cooked through. Remove from the pan immediately to avoid overcooking. 2 Boil or lightly steam the broccoli florets for about five minutes until al dente. Drain and refresh under cold water. Place a handful
of spinach in each of two bowls. Divide the rice, salmon, avocado, edamame beans and broccoli between them. 3 To make the dressing, dissolve the miso paste in a little warm water, add the tamari and mix. 4 Drizzle the lemon juice and miso dressing over the salmon. Finish with a scattering of sesame seeds and serve. Per Serving 833kcals, 47.8g (8.2g saturated), 64.8g carbs (2.9g sugars), 42.7g protein, 12.7g fibre, 1.225g sodium
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For the tamari miso dressing: 1 heaped tsp miso paste 2 tbsp tamari 1 tbsp sesame seeds, to serve
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t, ggie twis For a ve e th e v o m simply re add an and salmon to amame d e a tr ex tein. ro p e s a incre
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Apple, pear and blackberry crumble Serves 6-7 2 large cooking apples (about 200g), peeled and chopped 3 pears, peeled and chopped A handful of blackberries Zest and juice of 1 large orange 1 tsp ground cinnamon 120ml maple syrup or runny honey 130g oats 75g walnuts, chopped 75g pumpkin seeds, roughly chopped
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1 tbsp chia seeds 75g flaked almonds 75g shelled pistachios, roughly chopped To serve: A generous dollop of natural yoghurt 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Put the chopped apple, pears and blackberries in a saucepan. Add the orange zest and juice. Pour a little boiling water over the mix, along with the cinnamon and maple syrup or honey. Bring to the boil and immediately remove from the heat, as we don’t want the fruit to cook through.
2 For the topping, mix together the oats, walnuts, pumpkin and chia seeds, making sure everything is evenly distributed. The mixture needs to be light and crumbly, as it will be heavy and stodgy if it becomes wet. 3 Place the fruit mixture in a deep baking dish, cover with the crumble and top with the flaked almonds and chopped pistachios. Bake for 3035 minutes or until the crust is golden brown. Serve the crumble warm with some natural yoghurt. Per Serving 497kcals, 23.5g (2.5g saturated), 67.8g carbs (39.7g sugars), 13.4g protein, 11.6g fibre, 0.063g 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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WHAT'S IN SEASON?
RHUBARB Did you know? Rhubarb is a member of the buckwheat family. Botanically speaking, it's a vegetable, not a fruit.
History bites The earliest records of rhubarb are found in China dating from 2700 B.C., where it was used for medicinal purposes. It didn’t become popular as a food until the 19th century.
Reap the benefits Rhubarb is very high in vitamin K, and is high in manganese, potassium, calcium, fibre and vitamin C.
TEST KITCHEN TIPS If you plant rhubarb; do not harvest the fruit in the first growing season; allow the plant to become established during its first year. ****** Rhubarb leaves are poisonous if ingested, so be sure to discard them.
Holy smokes! Interested in eating more smoked salmon after reading Eat Ireland, p.38? Read on…
HOT- VS. COLD-SMOKING: WHAT’S THE DIFFERENCE? Hot-smoked salmon (or other food) is smoked in the same chamber as the burning wood, a process that both cooks and flavours the fish. On the other hand, cold-smoked products are held in an unheated chamber through which smoke is pumped, imparting a smoky flavour to food that doesn’t need to be cooked.
TEST KITCHEN TIPS To up your presentation game, line ramekins with cling film, leaving the edges overhanging. Divide the tartare mixture between the ramekins and press down lightly, so that the tops are smooth. Invert the ramekins into the centre of your serving plates.
OTHER WAYS TO SERVE SMOKED SALMON • On brown bread with butter • On bagels with cream cheese (flip to p.53 for our delish recipe) • In a simple salad with red onion and cucumber • Stirred through pasta with a lemon cream sauce, with pesto, or as a substitute for pancetta in a carbonara-inspired dish • With scrambled eggs and sourdough toast • Whizzed into a rough pâté with cream cheese, horseradish, lemon juice, chives and black pepper • Baked into a potato gratin • In sushi, in place of raw salmon • In place of the ham in an eggs Benedict (see p.101 for our version!) • In a tart, quiche or frittata • In a cheese toastie • Stirred into a leek and potato soup • Combined with asparagus and poached eggs for a posh breakfast or supper • Combined with cooked salmon fillets to make a terrine
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from our kitchen to yours
Sticky situation
TEST KITCHEN TIPS We tested the Asian ribs recipe using both baby back ribs and bacon ribs, and both were delicious! ****** If you’re using bacon ribs, we’ve got two tips to ensure they’re not too salty: first, boil them in a pot of water for 40 minutes before baking them, changing the water twice during that time. Secondly, make sure to use low sodium soy sauce when making the glaze.
Q U IC K Q U O T E "War without fi re is as worthless a sausages with s out mustard." Henry V
Sausage party History bites Sausage-making began over two thousand years ago as a means of preserving meat and of using every part of the animal.
pagan festivals. This led to a brief period of “underground” sausage dealing until the ban was lifted.
****** The first mention of sausages is found in a Greek play called "The Orya," (or "The Sausage,") written about 500 B.C. The Greeks treated sausages much like we do popcorn, and it was commonly sold in their ancient theatres.
****** The modern word "sausage" is derived from the Latin salsus, meaning salted, and was probably a general term used to refer to cured or salted meats.
****** Sausage was a favourite food of the Romans, and in 320 A.D. it was banned by the Church due to supposed links with
****** Sausages were nicknamed bangers during the Second World War because of the loud popping noises they make when being fried.
TEST KITCHEN TIPS Don’t pierce sausages with a fork while they cook, as this will let some of their juices escape and lead to drier, less tasty bangers. ****** Sausage meat can be squeezed out of its skin and re-shaped for different purposes; try forming it into a burger patty and serving in buns, or cut it up and thread onto skewers with vegetables to make sausage kebabs. ****** Add sausage meat to your mince mixture for burgers, meatloaf or meatballs to add flavour and a lovely juicy texture. ****** Warm sausage salad with mustard dressing: Try adding medium-boiled eggs for extra protein. This salad is also delicious using black pudding in place of the sausages.
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Easy Food 121
Cooking with Currabinny TEST KITCHEN TIPS If you like, you can start the potato and chive cakes in the pan, browning them on both sides, then place on a baking tray and finish in an oven preheated to 180˚C/160˚C fan/gas mark 4 for 5-10 minutes.
Take the biscuit TEST KITCHEN TIPS The best thing about a biscuit cake is that it’s easy to customise. Use the proportions of ingredients from the recipe on p.96, and then switch up the biscuits, the chocolate or the sweets added, or add extras like dried fruit or nuts to suit your tastes. When you’ve added everything, bang the tin on the counter a couple of times in order to remove any air bubbles from the cake.
FUN FACT A chocolate bis cuit cake is reported ly the favourite sweet treat of Queen Elizab eth II, according to he r royal chef.
Super sambos! TEST KITCHEN TIPS Croque Monsieur: For another way to make béchamel, melt the butter in a pan. Mix the flour and milk together, then pour into the pan and stir until thickened. Club sandwich: For a crispier sandwich, use smoked pancetta instead of rashers. Use a splash guard when cooking the chicken as the mustard seeds will pop.
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THE POWER OF
3
from our kitchen to yours
REAP THE BENEFITS
Omega-3 fatty acids are essential for health and cannot be made by the body, so they must be included in your diet. Benefits of omega-3s include: • Improvements in the brain development of growing babies and children. Higher IQs in children have been linked to higher amounts of omega-3s consumed during their mother’s pregnancy. • A reduction in the risk of cardiovascular problems.
• Slowing down age-related cognitive decline and potentially playing a role in the prevention of dementia. • Improving bone strength by increasing the amount of calcium in bones, leading to a reduced risk of osteoporosis. • Potentially playing a role in the prevention of both breast and prostate cancer. • Positive effects on anxiety and depression.
• Improving eye health and preventing macular degeneration.
If at first you , don t succeed... If a recipe doesn’t work for you, it’s important to remember that these things can happen to anyone, and it can sometimes be down to something as simple as slightly differing ovens. Our lemon loaf cake on p.65 is actually the fifth incarnation of this recipe, which was tested and re-tested in our kitchen until Food Stylist Shannon almost lost her mind! This is why our test kitchen is so precious to us: having the facilities to test and shoot our recipes in-house means that we can work out any kinks before sharing them with all of you. And don’t worry: Shannon is recovering well and hasn’t lost her love of lemon treats!
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Easy Food 123
Tips FROM THE
TEST K TCHEN Easy Food food stylist Shannon Peare lays out the essential toolkit for any eager cake decorator
onto the cake, but do warn people if they're in the cake. Otherwise... OUCH!
Cornflour/icing sugar
Similar to kneading any dough, it is important to For more of Shannon’s creations, follow Petite Poire on Facebook and Instagram Petite Poire Cake Co
@petitepoirecakeco
dust your work surface to stop your fondant from sticking. When kneading fondant, lightly dust a work surface with cornflour or icing sugar. I personally like to use cornflour so that I can save my icing sugar for my buttercream.
If you are as passionate about baking cakes as
the cake is covered with buttercream, place
I am, now is the perfect time to move on to
your bench or scotch scraper against the side
the next level: the art of cake decorating. Cake
of the cake and turn the turntable. This process
decorating can be something as simple as filling
spreads your buttercream evenly and gives a
school and use an ordinary wooden one. Small
and icing a cake with buttercream, or as complex
smooth finish.
non-stick rolling pins are also available in cake
as piping delicate flowers on the sides of a fondant-covered cake. When entering the world of cake decorating, it's important to remember,
Top tip: Cut a half moon shape out of a plastic lid from a container to create an easy DIY scotch scraper.
it will take practice. The best approach is to start with the right arsenal of tools...
Cake on board
A cake board is the support to any cake and they come in a variety of sizes and shapes. There are two types of cake boards. A straw board is thin and often used as a base board when stacking cakes; these should be the same size as the cake so they can be hidden when creating tiers. Thick boards are used as bases for entire cakes, as well as to transport and serve the cake.
Nozzles and piping bags
A piping bag with a nozzle is used to fill a cake, pipe designs and boarders with icing. A small and a large round nozzle, a star nozzle and a reusable/disposable piping bag is enough to get started, but there is an endless range of nozzles available that you can invest in as you continue to experiment with decorating.
Fondant off!
Fondant, also known as ‘roll out icing’, is
Turn the cake around
made of sugar, water and corn syrup. It can
cake decorating a lot easier. It allows your cake
supply shops. Fondant is my favourite way to
A turntable isn’t essential, but it will make your to turn with ease when decorating and gives a 360˚ view, which is helpful when applying buttercream or decorations.
Spatula/palette knife
A basic rubber spatula is the staple tool in cake decorating as it will get every bit of icing out of the mixing bowl. A palette knife or offset spatula is one of the most frequently used cake decorating tools. It is used to smooth buttercream all over a cake. Whether you decorate in buttercream or fondant, an angled palette knife is essential for a smooth cake.
Bench scraper/scotch scraper
Bench or scotch scrapers are primarily used to divide pieces of dough. In cake decorating, once
be bought pre-rolled or in blocks, white or coloured, and is found in supermarkets or cake decorate cakes.
Keep rollin', rollin', rollin'
You can opt a non-stick rolling pin, but I’m old
supply shops and are very handy when working with small pieces of fondant for decorating.
Smooth... real smooth
A fondant smoother is a wonderful gadget to use on sharp edges and tight corners where icing is difficult to smooth. It is crucial when it comes to fondant as it will smooth out any unsightly lumps and bumps.
Let the cake be your canvas
Paint brushes are ideal tools for sticking fondant cut-outs onto the cake by using water or vodka. You can buy paint brushes in cake supply shops but it isn’t necessary as regular paint brushes will do the job. Finer paint brushes are great for painting small details onto decorations, which can really bring a cake to life.
Dowels
Dowels are essential for tiered cakes. Think of
Gel colouring
Sometimes buying ready-coloured fondant isn’t essential. Gel food colouring can be found in cake supply shops and comes in an array of colours. Liquid food colouring will work, but isn’t as pigmented. A little goes a long way with gel colouring; add a dot to your buttercream or fondant and work it in. Add little by little until
them as columns — they are inserted into a bottom tier to support the tier above and prevent it from sinking.
Modelling tools
Once you get the basics down, then it’s time to venture into sculpting with fondant. You can never have too many fondant modeling tools as they
you reach your desired colour.
are perfect for shaping and imprinting, helping
Toothpicks
tools, ball tools and cone tools are just some of
Use a toothpick to add your food colouring to
You will have an easier time decorating cakes
avoid adding too much at one time. I like to use
once you have your essential starter kit. Get
toothpicks to stick finicky fondant decorations
creative and don’t fear fondant... BE THE
you create small details with fondant. Veining the options available and often come in a set.
Toothpicks are a simple wonder of the world!
FONDANT! 124 Easy Food
APRIL 2018
from our kitchen to yours cake decorating
Turntable Fondant
smoother
Scotch scraper
Gel colourings
Fondant Rolling pin
Bench scraper Spatula/
palette knives
Modelling tools
Toothpicks
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Dowels
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: our own Make it y ke a m ld This wou le an adorab cake! n io n u m Com
126 Easy Food
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from our kitchen to yours cake decorating
Lemon and raspberry showstopper cake
sugar into a large bowl. Beat in the butter,
length, cut 3 more dowels using the first
lemon zest and juice. Beat until smooth;
as a guide. Insert the dowels into the
add extra lemon juice until the mixture
large cake, spacing them evenly apart in
forms a spreadable consistency.
the centre of the cake. Rest the top tier
6 Place one of the 20cm sponges onto
on the dowels over the bottom tier.
a cake board; use about a teaspoon of
14 Using a circle cutter, cut out
buttercream on the board to help the cake
approximately 80 small circles for your
to stick.
cake border. Using a paintbrush with a
7 Spread over some buttercream, top
small amount of water or vodka, stick the
with a layer of fresh raspberries and add
circles evenly around the bottom edges
the next 20cm sponge on top. Using a
of both cakes.
palette knife or offset spatula spread the
15 To make the clouds, use a flower
buttercream over the top and sides of the
cutter, stretch the shape outwards to
cake, making sure to fill in any gaps. There
make a cloud or cut the cloud shapes
will be crumbs in the icing, so place the
free hand using a sharp knife. Make as
cake into the fridge for 30 minutes to set.
many or as little clouds as you like and
8 Once set, spread over more buttercream
stick them to the sides of the cake.
to cover any crumbs. Refrigerate the cake
16 The hot air balloons can be made in
until set.
advance to allow them to harden. Use
9 Repeat steps 7 and 8 for the smaller
already coloured fondant or colour it
cakes, placing them on top of a thin 15cm
yourself by kneading a small dot of your
cake board.
desired colour into the white fondant.
10 On a clean surface, knead the fondant
Using a circle cutter (use a glass if you
until elastic. Once kneaded, add a dot of
don’t have cutters) cut out a few circles;
To decorate: 3kg ready-to-roll icing Assorted food colourings (red, blue,
blue food colouring and work it into the
stretch them to have an oval shape.
icing. Add the colouring in small amounts
Design the balloons however you like
until it becomes a baby blue colour. Set
using edible beads, strips of coloured
yellow and green)
aside 1kg of fondant for the 15cm cake
fondant etc. Cut out a small square for
and keep it covered to stop it drying out.
the basket and attach two small strips as
1 Preheat the oven to 180°/ 160°C fan/
11 On a surface dusted with corn flour roll
the rope. Attach all of the pieces together
gas mark 4. Grease the bottom and
out the fondant to fit the bottom tier.
and stick onto the cake. Repeat this step
sides of two 15cm and two 20cm tins
12 Carefully lift the fondant onto the cake
to make as many balloons as you like.
and line with parchment paper.
and drape it over the bottom tier.
2 Beat together the butter and sugar
Smooth the fondant around
until light and fluffy. Slowly stream in
the top edge first, then
the eggs, mixing between each addition.
stretch and smooth
Sieve the flour and baking powder, add
the fondant down the
the zest of two lemons and fold in until
sides. Use a cake
just incorporated.
smoother to smooth
3 Divide the batter evenly among the
the rest of the cake.
tins and bake for 25-30 minutes, or until
Trim away any excess
a skewer inserted into the centre of the
around the bottom edge.
cakes comes out clean. Set aside and
Repeat steps 11 and 12 for
allow to cool completely.
the 15cm cake.
4 Combine the ingredients for the syrup
13 Use wooden or plastic dowels to
in a small saucepan over a medium-low
support the top tier. Insert the dowels
heat, stir until the sugar is disolved.
straight down into the centre of the large
Use a pastry brush to lightly brush the
cake. Use a knife to mark the exact height
sponges with the syrup; this will add to
at the top of the cake, carefully pull out
the flavour and keep the cake moist.
the dowels. Cut the dowels to the correct
Serves 36-40
For the sponges: 500g butter, at room temperature 500g caster sugar 500g self-raising flour 4½ tsp baking powder 9 large eggs Zest of 3 lemons 250g fresh raspberries For lemon syrup: Juice of 3 lemons 30g caster sugar For the buttercream: 1.2kg icing sugar 600g unsalted butter, at room temperature Zest and juice of 2 lemons
17 For the 3D clouds on the top of the cake, roll out small balls of fondant and arrange them in
TOP TIP: a piping not have If you do ff a a corner o bag, snip ur yo d bag, ad sandwich ! ay aw e d pip nozzle an
a triangle shape. Roll out a small piece of fondant really thin, lay it on top of the fondant balls and rub the fondant to allow the bumps to show through.
Per Serving 745kcals, 35.8g (16.8g saturated), 105.7g carbs (90.4g sugars), 3g protein, 0.8g fibre, 0.316g sodium
5 For the buttercream, sieve the icing
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Win AN EXCLUSIVE DR.OETKER HOME BAKING HAMPER Banana Split cake Serves: 16-18 130ml milk 1 tsp Dr. Oetker Bicarbonate of Soda 400g plain flour 2 tsp Dr. Oetker Baking Powder 3 large ripe bananas 225g unsalted butter, plus extra to grease 250g golden caster sugar 4 medium eggs, lightly beaten 1tsp Dr. Oetker Madagascan Vanilla Extract 150g strawberries, hulled and roughly chopped 700ml double cream 4 tbsp icing sugar Dr. Oetker Bright and Bold Sprinkles 25g Dr. Oetker Extra Dark Chocolate Chunks 25g chopped toasted hazelnuts 6 cherries (maraschino or fresh) 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Grease two 18cm cake tins and double line the bases and sides with baking parchment. 2 Heat the milk in a pan until hot (but not boiling). Stir in the bicarbonate of soda and cool. Mix the flour and baking powder in a bowl. Mash the bananas until smooth. 3 Beat the butter and golden caster sugar until creamy and pale. Gradually beat in the eggs (add a little of the flour if it looks like it might curdle). Add the vanilla extract, then
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fold in three-fourths of the flour. Fold in the milk and banana in two additions, followed by the remaining flour. Divide between the two cake tins. Bake for 35-40 minutes or until an inserted skewer comes out clean. Once cool, remove from the tins to a wire rack. 4 Blend the strawberries a food processor until smooth, then press through a sieve to extract the juice. Discard the pulp. 5 Cut the sponges in half lengthways. Whisk 300ml of the cream and half of the icing sugar with the strawberry juice until softly peaking. Whisk the remaining cream in a separate bowl until just thick enough to spread. 6 Set one of the sponges on a serving plate, spread with a third of the strawberry cream, then top with another sponge. Repeat these layers, leaving the top sponge plain. Lightly cover the top and sides with the plain whipped cream, reserving around five tablespoons to pipe the swirls on top. Decorate the bottom edges of the cake with the sprinkles. 7 With the remaining cream, pipe 12 swirls around the top edge, leaving a little space between each one. 8 Melt the chocolate chunks with the remaining 75ml of cream in the microwave for a few seconds. Mix until smooth. Cool, then spoon or pipe into the spaces between the cream swirls to create drips down the sides. Sprinkle the chopped nuts on top and set the cherries into alternate cream swirls. Leave to set for 30 mins.
There is nothing like a celebration to bring family and friends together to share a special day! Baking is a wonderful way to create and share the magic. Celebration cakes are an especially fun way for everyone to be involved in the excitement of the occasion. Dr. Oetker have a fantastic home baking range designed to help create cakes that are something truly special for all occasions. We hope this gives you just a little inspiration for that special day this year. To enter, simply email your contact details to competitions@easyfood.ie with DR. OETKER in the subject line. Visit www.oetker.ie and check out our entire range of exciting recipes from celebration cakes to traditional bakes for all times of the year.
Dr.OetkerBakingIreland @Dr.OetkerBaking
22/03/2018 14:08
IN THE NEXT ISSUE...
ENJOY FRESH FLAVOURS WITH THE MAY ISSUE OF EASY FOOD
Our next guest editor is...
KEVIN DUNDON
We’re delighted to welcome Kevin Dundon as the guest editor of the May issue of Easy Food! A friend of Easy Food for years, Kevin will be sharing recipes and exclusive tips so readers can recreate his much-loved twists on classic Irish recipes at home with ease. A chef with a love of locally-sourced indigenous produce, Kevin considers himself spoilt with the positive bounty of fresh seafood and fantastic fruit and vegetables literally on his doorstep at his hotel Dunbrody Country House.
Kevin Dundon
E ON SAL ST MAY 1 !
INSIDE...
ies > Seasonal strawberr > Easy traybakes ing > Modern Irish cook > 30-minute meals ’s all-time > Team Easy Food favourite recipes ing > Lactose-free cook s > Fresh potato idea
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NICELY TOASTED Make Melba toast at home in just a few easy steps
Melba toast Makes 10 slices
5 slices of bread, white or wholemeal 1 Turn the grill on to a high heat. Lightly toast the bread slices on both sides. 2 Working one slice of toast at a time, while they're still warm, lay the bread flat on a cutting board and cut off the crusts. Put your hand on top of each slice, and use a serrated bread knife to slide through the bread horizontally to split it into two slices. 3 Toast the untoasted sides under the grill until lightly golden, watching closely as they can burn very quickly. The sides will curl up as they toast. 4 Melba toast can be made well in advance and kept in a tin. Per Serving 263cals, 11.3g (7g saturated), 17.1g carbs (16.1g sugars), 0.8g protein, 0g fibre, 0.019g sodium
x
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