SPECIAL FEATURE: HEART-HEALTHY MEALS & EXPERT ADVICE EASY FOOD ISSUE 136
STEP-BY-STEP SOURDOUGH BAKE THE BEST BREAD! EVEN QUICKER
CHICKEN DINNERS
PANCAKE TUESDAY
NEW WAYS WITH TINNED TOMATOES
8 CHINESE B RAISED PORK BELLY, P.7
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• COOKING WITH MUSHROOMS • PANCAKE TUESDAY TREATS • WEEKNIGHT MENU • SIMPLE CHICKEN SUPPERS • CHINESE NEW YEAR • HEART-HEALTHY RECIPES • FREE-FROM DINNERS • HOMEMADE BISCUITS •
SIMPLE WEEKNIGHT COOKING
recipes & tips from ireland's test kitchen
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DITCH THE TAKEAWAY!
Chinese favourites to try at home
SPECIAL GUEST ED
ITOR Artisan baker Pa trick Ryan teaches us all ab out the beauty of prop er bread
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Lemony crêpes Suzette, p.41
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Steamed Chinese dumplings, p.87 Digital Interns Domenica Soldo foodintern@zahramediagroup.com Kate Durnin foodteam@zahramediagroup.com Contributors Amy Meegan, Michael Fleming, Kelly Doolan, Maggie Lynch and Samantha Rath. DESIGN Siobhán O’Riordan, Sarah Hamill and Rodrigo Maruso.
Hey Easy Food readers, I’m Patrick Ryan from The Firehouse Bakery and Bread School and am delighted to be the guest editor of this issue of Easy Food. I’ve worn a few hats in my day, from law school student to chef, but it wasn’t until a beach in Fiji that I found myself in the world of real bread. With my bags still packed from a year of travelling, I found myself in Bath, UK, where I helped set up and establish the Thoughtful Bread Company, during which time I published my first book “Bread Revolution” and appeared on a BBC series called “The Big Bread Experiment.”
Patrick Ryan
Many people thought I was crazy when I decided to pack my bags and head home, particularly as Ireland was in the midst of a recession. But with my now-wife Laura by my side, we took the mad notion to set up a bread school on an island that boasts a population of 27 off the coast of West Cork. Heir Island became the birthplace of Firehouse Bakery. Things have a strange way of working out and we haven’t looked back since. We didn’t have a detailed plan as to where we thought our business would take us, but we knew we wanted to make honest, artisanal bread readily available across Ireland, while also teaching people how to make it themselves. About a year after we established the Bread School, we opened a bakery and café in Delgany, Co. Wicklow, which has grown to a sprawling food emporium with a second commerical bakery that supplies fresh bread to over 80 locations across the country.
PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth, Shannon Peare and Síomha Guiney. Some images from Shutterstock.com.
We refuse to use additives or preservatives; therefore, our bread will never contain improvers, processing aids or any other nasty chemicals. Every loaf is hand crafted.
TEST KITCHEN Built by QK Living www.qkliving.ie
For me, artisan baking means bread is made in small batches by someone for whom baking is a labour of love — in the old style, with no preservatives. That is how it is at Firehouse Bakery
ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Goat curry with Irish flatbreads, p.37
Many of us have forgotten what real bread tastes like, and we wanted to change that. The idea behind the Firehouse was to bring back the village bakery, reintroduce people to great tasting bread and encourage more people to bake for themselves.
Check out our other titles... Adorra
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New year, new food Family dinners Meat-free meals Low-sugar treats
Pregnant? top foods you need to eat
Winter baby health:
4 Unblocking stuffy noses 4 A mum’s guide to coughs 4 Skincare know-how Birth story & baby diary
Dig in! The comfort food you crave
EXPERT SLEEP TIPS How to drop a nap
ke every Ma n e w foo d
HELP YOUR FUSSY TODDLER EAT ARE YOU MATERNALLY DEPLETED? 11
The luxurious Adorra meets the demands of everyday life by combining best-in-class comfort for your baby and convenience for you. Weighing less than 12kg and boasting a compact fold, it's the perfect pushchair from birth up to 3.5 years.
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Your guide to a delicious life without gluten
Expert Advice Just For You
REAL LIFE:
OCTOBER / NOVEMBER 2018
Magazines Ireland Publisher of theYear 2018/2015/2012
Vaccines in pregnancy • Baby names • Toddler safety • Family food • Crafty fun
The March Issue is on sale 1st March!
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October/November 2018
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FFEE TO ICKY p.35 T ST ING, GIAN PUDD
Patrick
easy parenting
Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Baked garlic mushrooms, p.33
I hope the information and recipes here inspire you to flour up that worktop and get cracking on baking bread at home. Happy baking!
Real mums... real solutions Tasty recipes, & crafts
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BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Flourless chocolate coffee cake, p.95
I’m sharing some of my recipes and top tips here, from p.18 — this is the perfect time to have a go at making your own loaf of bread at home. Bread making is a skill for life and I can promise you, once you see that first crusty loaf coming hot out of the oven, you will never look back! I’m constantly learning and adapting my methods even after years of baking, so don’t worry if it takes a few practice tries to get something you’re happy with. It’s all about understanding what goes into making a really great loaf of bread, from the ingredients to the mixing and proving to the baking, and I still get such a buzz out of seeing a fresh loaf of bread that I’ve made by hand.
9 772009 904009
ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
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18/01/2019 10:44
February
CONTENTS
REGULARS
Perfect pancake ideas
08 YOUR SAY
P.40
Your comments, photos and questions
12 FOOD BITES
News, products and cookbooks from the wonderful world of food
WHAT’S IN SEASON? 30 MOREL SUPPORT
These flavoursome mushroom recipes
are pure magic
36 EAT IRELAND
Recipe Editor Jocelyn Doyle asks why we
aren’t eating more goat
LARDER LUCK 52 PANCAKE PERFECTION
Bring Pancake Tuesday to the next level
Goat curry with Irish flatbreads
WHAT’S FOR DINNER?
P.37
56 WEEKLY MENU PLANNER
Keep it simple, keep it quick with our whole week’s worth of family meals
P.34
Decadent creamed mushrooms with garlic and Parmesan
4 Easy Food
EF136_04-05_Contents.indd 4
72 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming talks steak dinners
FEBRUARY 2019
18/01/2019 11:02
COOKING FOR FUN
KIDS’ KITCHEN
86 CHALLENGE YOURSELF
98 SPRING INTO SPRING CLEANING!
Our step-by-step guide makes these
classic Chinese dumplings achievable
Freshen up your kitchen with tips
at home
from our Home Ec expert
88 TREAT YOURSELF
100 TOQUES FOR TOTS
These small-batch chocolate truffles are
Help your budding chef get
the perfect treat for one
comfortable in the kitchen with these cookery school tips
90 COCKTAIL HOUR
103 EASY JUNIORS
We go back to basics with on-trend gin
These fun skewers are a great sweet
94 IT’S A CAKE WALK
treat for Valentine’s Day
We need no excuse to whip up this luxurious chocolate dessert, but
Steamed Chinese dumplings
Valentine’s Day is as good as any
P.87
P.108 Vegan tofu satay bowls
MAKE IT HEALTHY! 106 FUNCTIONAL FOODS
Nutritionist Amy Meegan champions
the functional properties of oats
P.95 Decadent flourless
114 HEART-HEALTHY HABITS
chocolate coffee cake
Expert advice from the Irish Institute of
From The Cover
www.easyfood.ie
EF136_04-05_Contents.indd 5
bake the best bread! even quicker
DinneRS tuesday
new ways with tinned tomatoes
8 chinese b raised pork belly, p.7
Roi 34.50
Chinese favourites to try at home
SPECIAL GuESt EdItor
Artisan baker Patrick teaches us all about Ryan the beauty of proper bread
FROM OUR KITCHEN TO YOURS
P.76
124 HOW THE COOKIE CRUMBLES
P.19
BREAD AS IT SHOULD BE
DitCh the takeaway!
Delicious dinner inspiration free
from eggs, gluten and dairy
120 All the knowledge you need to become
Welcome the Chinese New Year with these flavoursome dishes
panCake
116 NEW WAYS WITH FREE-FROM DINNERS
Take care of your heart the tasty way with these healthy meal ideas
BAO DOWN
ChiCken
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FEBRUARY 2019
Tinned tomatoes are a storecupboard staple for a reason
recipes & tips from ireland's test kitchen
02 2 0
P.45
I SAY TOMATO, YOU SAY...
Step-by-Step SouRDough
aUs $8.50 february 2019
These creations prove that pancakes aren’t just for that Tuesday
Simple weeknight Cooking
UK £4.30
FLIPPIN’ FANTASTIC
P.108
THE HEART OF THE MATTER
R 44.90 (incl. VAT)
P.40
• cooking with mushrooms • pancake tuesday treats • weeknight menu • simple chicken suppers • chinese new year • heart-healthy recipes • free-from dinners • homemade biscuits •
These handy chicken dinners are perfect for busy weeknights
Special feature: heart-healthy mealS & expert advice
9 771649 771649 425127 425127 9
QUICK-FIX CHICKEN
Easy Food ISSUE 136
P.68
Nutrition and Health
Patrick Ryan of Firehouse Bakery talks real bread
an expert in the kitchen
Food Stylist Shannon Peare opens the lid of the cookie jar to teach us the tricks of the trade
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
18/01/2019 11:02
RECIPE INDEX v
v MEAT
LF DF GF
v
37
•
Steak, mushroom and blue cheese pancakes with balsamic glaze
43
•
Hungarian goulash
51
•
•
•
Mediterranean meatloaf
59
•
•
•
Carbonara pizza
60
•
•
Pasta with sundried tomato Mascarpone sauce
62
•
•
Fillet steaks with café de Paris butter
73
COVER RECIPE: Chinese braised pork belly
78
•
•
•
Steamed Chinese dumplings
87
•
•
•
•
Free from chicken goujons
116
•
•
•
•
Eggless "carbonara"
116
•
•
•
•
117
•
•
•
•
•
•
•
•
White sourdough
26
•
•
•
•
•
•
Multi-purpose enriched white yeasted dough
28
•
•
•
•
•
•
Chocolate chip cookie bars
65
•
•
•
•
Amy’s seedy brown bread
107
•
•
•
•
Homemade custard creams
125
•
•
•
•
Bourbon creams
126
•
•
•
•
•
Jammy dodgers
127
•
•
•
•
•
DESSERTS Lemony crêpes Suzette
41
•
•
•
3-ingredient flourless banana pancakes
44
•
•
•
Dr. Oetker chocolate chip pancakes
53
•
•
•
Dr. Oetker rainbow pancakes with marshmallow sauce
53
•
•
Five minute lemon pudding
63
•
Small batch chocolate truffles
88
•
•
•
Decadent flourless chocolate coffee cake
95
•
•
101
•
•
104
•
Classic martini
91
•
•
•
French 75
92
•
•
Negroni
93
•
•
• •
•
•
•
•
•
• •
47
•
Smoky prawns with tomato, chorizo and coriander
49
•
Creamy garlic salmon
61
•
Steamed fish with ginger and spring onion
81
•
•
•
•
•
Peppermint creams
Baked oat-crusted sea trout with sautéed greens and almonds
111
•
•
•
•
•
Sweetheart skewers
Salmon and leek parcels
117
•
•
•
•
Creamy coconut prawns
118
•
•
•
•
•
•
• •
•
•
•
•
POULTRY Crispy Chinese chicken with mushrooms and soy
31
•
•
•
One-pan crispy chicken with tomato rice
48
•
•
•
Provencal chicken stew
58
•
One-pan chicken with honeyed winter veg
64
•
69
•
• •
•
•
•
Slow-cooker BBQ chicken
71
•
•
•
117
VEGETARIAN
• •
•
• •
•
•
•
•
•
•
32
•
•
•
Baked garlic mushrooms
33
•
•
•
Decadent creamed garlic mushrooms
34
•
•
•
Sardinian bread pudding
50
•
•
•
Butternut squash red curry laksa
57
•
Bao buns
82
•
Cabbage and egg glass noodle stir-fry
84
•
Vegan tofu satay bowls
108
•
Breakfast quinoa
110
•
Mexican bean soup with avocado salsa
112
•
•
Smoky chickpea stew with harissa and natural yoghurt
114
•
•
Tofu scramble breakfast burritos
116
Dairy-free pasta alfredo Dairy-free mac ‘n’ cheese
EF136_06_Recipe_Index.indd 6
• •
•
Mushroom and spinach lasagne
6 Easy Food
•
•
70
79
•
•
•
Chicken enchiladas
One-pan chicken with sweet potato and broccoli
x
24
Amped-up tomato soup
Hunan chicken
LF DF GF
Semi-sourdough crusty baguette
•
FISH AND SEAFOOD
Quick chicken piccata
v
BAKED GOODS
Goat curry with Irish flatbreads
Rosemary steak haché with onion gravy
x
•
•
•
• •
• •
•
•
•
•
•
•
•
• •
•
•
•
• •
• •
•
•
•
•
•
•
•
•
SAUCES Lemon vinaigrette
34
•
Roasted beetroot hummus
36
•
French onion dip
84
•
Three-cheese spinach and artichoke dip
85
•
•
Fiery roasted jalapeño hummus
86
•
•
Irish cream liqueur dip
87
•
White bean hummus
106
•
•
•
•
Cashew and tomato dip
106
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
118
•
•
•
•
•
118
•
•
•
•
•
•
•
•
•
•
•
DRINKS
•
•
• • • •
• • •
v
Budget-Friendly
T
Freezable
J
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
Low-Fat
DF
Diabetes-Friendly
GF
Gluten-Free
FEBRUARY 2019
18/01/2019 10:41
What’s inside A sneak peek at what you’ll find in this issue
EVERYDAY EATING
Keep your day-to-day diet delicious with more everyday meals from Easy Food! Head to p.56 for our usual week’s worth of quick-fix dinner ideas, find new chicken recipes from p.68, or flip over to p.45 for exciting new ways to use tinned tomatoes: budget-friendly, non-perishable, healthy, delicious and versatile, they’re a strong contender for our favourite storecupboard standby.
HEALTH FOCUS
If you’re still on January’s health kick, look no further. Make sure you’re getting enough vitamin D during the darker months with our marvellous mushroom recipes, from p.30, and take good care of your ticker with our recipes using heart-healthy foods, from p.108. You’ll also find new dinner ideas free from gluten, dairy and eggs from p.116.
Baked garlic mushrooms p.33 Hungarian goulash p.51
Carbonara pizza p.60
One-pan chicken with honeyed winter veg p.64
TAKE A TRIP TO CHINA
As much as we adore Irish food, we love being adventurous in the kitchen and experimenting with other cuisines. If you feel the same, you’ll love our bumper Chinese feature,starting from p.76. From light, healthy steamed fish to a sticky, rich braised pork belly, we’ve got something for every mood. We’ve also got a step-by-step guide to making those fiddly but fabulous dumplings (p.87), plus easy instructions on how to get the best texture from your tofu, p.130. Enjoy!
Vegan tofu satay bowls p.108
Breakfast quinoa p.110 Chinese braised pork belly p.78
Steamed Chinese dumplings p.87
Hunan chicken p.79
FOR LOVERS We may view Valentine’s Day as a bit silly, but we’ll take any excuse to indulge in a special treat! We’ll be starting with a gin cocktail, from p.90, then moving on to our fillet steaks with café de Paris butter (p.73) – the perfect date night dinner – and finishing with a luxurious chocolate coffee cake with Baileys whipped cream, guaranteed to make anyone melt into your arms. If you’re boycotting V-Day, we completely understand, and that’s why we’ve whipped up a tasty just-for-one treat on p.88. Enjoy.
Decadent flourless chocolate coffee cake p.95 www.easyfood.ie
EF136_07_What's inside.indd 7
Easy Food 7
18/01/2019 10:35
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
Look what Santa just delivered! Thank I'm an avid reader of
you again to the Easy Food team and
the magazine for the
of course Hampers & Co.
last two years. The
Hope you all have a merry Christmas
photography — as
and a fabulous New Year — I can’t
well as the abundant
wait for the January issue. Congrats
recipes — is of such
on the Christmas issue, it was amazing
a high standard.
as always.
Fabulous!
Huge thanks,
Niamh Cleary
Gillian Pidgeon
Meet the Taste Team
Sharon Rasmussen
is a first-time mum to baby Hannah, she was a Project Manager in the Financial Services sector beforehand and is also qualified in Nutritional Science. Sharon says, “I enjoy cooking and baking, and my signature dishes are lasagne and tiramisu. I admit I don’t always follow a recipe to the letter, mainly in cooking — if a recipe says to use one clove of garlic, I’ll add at least four!”
8 Easy Food
EF136_08-011_Your Say.indd 8
Fiana Reid
says, “I live with my partner, Liz, two dogs, Biddy and Miley, and our hens on the Beara Peninsula in West Cork. I love cooking, particularly Middle Eastern food, as well as Asian cuisine. I sing and play guitar and bodhrán in local music sessions every weekend. I love living in this wild and rugged landscape by the sea.”
rt in take pa ? like to u m a o y e T t Taste Would y Food ing Jocelyn a s a E e il th a m m e y .co touch b mediagroup Get in a r h a z jdoyle@
Amy McGillicuddy
tells us, “I’m a married mom of three: Darragh (16), Amelia (seven) and Harry, who is 16 months. Some of my fondest memories from growing up are of coming home to the smell of bread in the oven and bacon and cabbage for dinner. With that welcome, all was well in the world. Not much has changed — food is all my kids talk about! Having been recently diagnosed with arthritis, I’ve had to take some time off work, but cooking has been my saviour. From jam to steak, I’ll try my hand at any type of food. I’m at my happiest when I'm in the kitchen.”
FEBRUARY 2019
18/01/2019 10:35
letters and comments
“I’ve had your roasted smokey sweet potato chilli for lunch three days in a row and I’m so sad that it’s all gone now. Lunch tomorrow will be a sad affair! It’s seriously good. Love the sweet and smokey flavours. There has been a lot of lunch envy directed my way this week in the office.”
“We just tried your vegan roasted smokey sweet potato chilli. It’s a killer with the serving suggestions. Even the sceptical carnivore cleaned his plate and had seconds!”
@Sus_LMG
@sweetandmeatblog
“Fun fact: baking is one of my favourite activities. I grew up watching my mom bake, as that’s what she did for a living. I would come home from school every day and there’d be different delicious smells permeating from the kitchen. In this picture are some of the Christmas shortbread cookies I made last weekend, along with a super festive Christmas baking magazine, Easy Food. It’s filled with lots of yummy recipes and tips for the holiday season.”
@the_bookaholic
“Too cute to eat? Upside down gingerbread men turned into reindeer using @easyfoodmag’s gingerbread man recipe. The recipe was really delicious. My husband’s colleagues were raving about it.”
“Jam tarts with third year #HomeEconomics students this morning from @easyfoodmag.”
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@sweetandmeat
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@rachel.kelly.75685962
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EF136_08-011_Your Say.indd 9
Easy Food 9
18/01/2019 11:49 a.m.
winners
Christmas competition Wonderfully winter afternoon tea at Glenlo Abbey Hotel Frank Kiernan, Co. Louth
10-portion George Foreman grill & griddle Lorraine Cummins Margaret Anne Doherty
Christmas Hamper from Hampers & Co Vanessa Burke, Co. Dublin Kim O'Donnell, Co. Dublin Sally Kear, Co. Meath Gillian Pidgeon, Co. Cork Anne Kelleher, Co. Cork June Roche, Co. Clare
Two-night stay with dinner at Muckross Park Hotel & Spa Bairbre Smith, Co. Dublin
€100 worth of fantastic Pyrex products
“When you can’t find a recipe for truffles you used to make and are desperate to make them again. Easy Food magazine were my absolute heroes and tracked it down for me.” - Coralie Pearson
Derek O’Toole, Co. Galway
Luxurious holiday break at The Savoy Clare Looney
Morphy Richards rose gold slow cooker Pauline Gunning
Amazing winter stay for two at Kelly’s Resort Aisling O’Meara
Lovely afternoon tea at Lough Erne Resort Joan Kinsella
Overnight stay in the Clybaun Hotel Jean Kinane
Relaxing two-night stay at The Rose Hotel Grainne Rowe
Contact us Easy Food Magazine @easyfoodmag easyfoodmag
Overnight stay at the charming Clontarf Castle Hotel Colette McCorry
7-piece Stellar’s StayCool cookware set Paula Treacy
Festive Sunday lunch The Grayson on Dublin’s St Stephen’s Green Lena McGrath
10 Easy Food
EF136_08-011_Your Say.indd 10
FEBRUARY 2019
18/01/2019 10:37
Also available in:
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FOOD BITES
QUEEN OF TARTS
Feeling flexi We at Easy Food are all about making conscious choices when it comes to eating: the best food tastes good and makes us feel even better. This is why we’re releasing a special issue, Flexitarian: Easy Recipes and Guides to Eating Less Meat, on sale in February. What’s flexitarian, you might ask? Well, it’s more or less in the name. The flexitarian diet can be broadly summed up as a parttime or flexible vegetarian diet; it advocates eating less processed meats and refined sugars, and more plant-based proteins, whole grains and fresh produce. And if you feel like having a burger or meaty meal? Go ahead! By consciously reducing your intake of mass-produced, chemical-laden meats, you can opt for nutrient-dense, ethically sourced meat and fish options, thereby reaping most of the benefits of a vegetarian diet without being too strict on yourself. By eating more plants and less meat, it’s suggested that adherents to the diet will not only lose weight but can improve their overall health, lowering the rate of heart disease, diabetes and cancer, and are likely to live longer as a result. Just last month, US News and World Reports listed the flexitarian diet as the third best overall diet/eating regimen in the world for its easy-to-follow guidelines and emphasis on healthy eating choices that are sustainable in the long run. Keep an eye on newstands nationwide to pick up a copy of this special edition from Easy Food for recipes, tips and expert advice on how to improve your health and wellness through the flexitarian diet.
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Talk about sweet dreams! Twenty years ago, Ann Fox was a new mum in Dublin; while her newborn daughter, Elizabeth, dozed in her cot, Ann would dream about creating special baked goodies. She decided then and there that if — and when — her dreams of launching a range of desserts materialised, she would call it “Elizabeth Ann Dessert Collection.” After many sleepless nights, kilos of spent flour and experimental tarts along the way, Ann launched this two-fold eponymous business in 2010. The Elizabeth Ann Dessert Collection includes high-quality handmade tarts and cakes, using locally sourced fresh Irish ingredients, free-range eggs, real butter and no preservatives.
GLUTEN-FREE RESTAURANT WEEK HITS IRELAND
Ann bagged two Gold Awards at the 2012 Great Taste Awards for her Berry and Almond Tart — a mix of fresh raspberries, blueberries, currants and strawberries on a crisp almond-flavoured base. This was quickly followed by another two Golds at the 2013 Awards for her Mmmm Tart, a moreish combination of cinnamon-spiced apples and berries. The awards haven’t stopped yet; the Pear and Pecan Tart brought home another two Golds in 2017, while the decadent Chocolate and Raspberry Tart was shortlisted in the 2017 Irish Quality Food Awards. Her tarts are stocked in select SuperValu and other grocery stores nationwide. For more information or to find a stockist, visit www.elizabethann.ie. TheElizabethAnnDessertCollection
Peroni Gluten Free has teamed up with some of Ireland’s leading restaurants to host the second installment of Peroni Gluten Free Restaurant Week, which takes place from Monday, 4th February to Sunday, 10th February in restaurants through Dublin, Cork and Belfast. Each participating restaurant will serve a complimentary bottle of Peroni Gluten Free with every order of a specially created gluten-free dish for the event. Dublin restaurants taking part include Charlotte Quay, The Exchequer and Coppinger Row, while in Cork, visit Palmento, or Howard Street in Belfast. Also on the list are Café en Seine, Rustic Stone, Fade Street Social, Brasserie Sixty6, House Leeson Street, The Still House Down, Neill’s Hill Belfast, Acton’s Belfast, Soho Bar Cork, and Brick Lane Cork. Participating is easy: simply make a reservation at your restaurant of choice and choose the special Peroni Gluten Free dish when you place your order. www.thehouseofperoni.com
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news
Piece of cake
Julia Child once said that “a party without cake is just a meeting,” so it seems logical that any special party deserves an equally extraordinary cake. Acclaimed pastry chef Clare Taylor has launched Clare Anne Taylor, Couture Cakes, specialising in bespoke cakes that will be a highlight of any commemorative event,
STAYCATION CENTRAL According to research carried out by Amárach and commissioned by Keelings, over 50% of Irish people are planning on “Staycationing” at home in the Emerald Isle in 2019, up from 30% in 2018. The term “staycation” implies taking your holidays at home and making the most of what’s on offer right on your doorstep. With a country rich with culture and traditions, it’s no surpise that Irish people consider ‘the craic’ as the No.1 motivator to holiday at home. When off on a family retreat, Irish people miss their own bed the most, which surprisingly they long for even more than their own pet! With regards to our favourite topic — the weather — over one-third of people surveyed wouldn’t let a bit of rain stop them from holidaying at home. The survey was carried out among a sample of 1,000 respondents and aligned to a national representation with quotas set on gender, age, socio-economic background and religion to garner fair results.
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from weddings to birthdays and everything in between. Clare collaborates with clients to create a design exclusively for their special event; her bespoke wedding cakes reflect the event's design details from the flowers, lace or even the venue. She uses only top-quality ingredients and developed an acute attention to detail, having honed her skills across pastry kitchens in restaurants across Ireland and the UK, including The Ritz London, Le Manoir aux Quat’Saisons, Thornton’s Restaurant, The Firehouse Bakery and Bewleys Café. She was awarded the prestigious Award of Excellence from the Royal Academy of Culinary Arts in the UK and joined the judging panel for the 2017 Valrhona Patisserie Championship Ireland. www.clareannetaylor.ie
TAKE A PASS ON THE PLASTIC An independent survey commissioned by Sky Ocean Rescue has found that 85% of Irish people are concerned by Ireland’s plastic usage. Sky Ocean Rescue aims to inspire people and businesses to make simple, everyday changes to help save our oceans. The new data sits alongside the recent revelation that Ireland is the top producer of plastic waste in Europe, producing 61kg of plastic waste per person each year. Some interesting findings from the research: • 85% of Irish people are concerned by their plastic consumption. • Nearly two thirds of participants have seen plastics in local rivers, lakes and seas. • 22 million plastic bottles are purchased each week in Ireland — if laid end to end, these would stretch to Boston, Massachusetts. • 84% are using reusable bags, but only 8% of people avoid items packaged in plastics. • Fewer than 1 in 10 people feel that they can avoid items packaged in plastics due to lack of alternatives, demonstrating a strong public desire to see changes made. The Sky Ocean Rescue is built on three pillars to reduce single-use plastic consumption in Ireland: inspiring others to take action; being an inspirational business; and investing in practical solutions. To learn more, visit www.skyoceanrescue.com
Eh, WINGING! We won't lie, we at Easy Food have fancied ourselves as wing connoisseurs for some time now: from the traditional spicy Buffalo to sweet and sticky honey BBQ, our plates (and napkins) are always eager to welcome all and any wing varieties. So you can imagine our excitement when we heard that Wing It has opened a new Dublin city centre location on South Great George’s Street, expanding on their hub in The Square in Tallaght, as well as their presence at Eatyard, food festivals and through Just Eat. Wing It is Ireland’s only specialist wing eatery, offering wings with an expansive range of sauces ranging from options like the Memphis-style Teeling Whiskey BBQ or zesty Tequila and Lime to more intense picks like the crazy-hot mango habañero made with tear-inducing ghost chillies or the Texas-style Spitfire BBQ. Even more intriguing is that Wing It offers
three types of wings: traditional, vegan and boneless — a hugely popular “wing” variety in the States, where pieces of chicken breast are battered and cooked until crisp to give that wing bite, minus any bones of course. The menu also includes a selection of creative burgers, loaded fries, desserts and a stacked cocktail menu, plus meal deals from The Tenner Deal to a Match Day Platter. 63 South Great Georges St, Dublin 2 The Square, Tallaght, Dublin 24 www.wingit.ie @wingit_ie Easy Food 13
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Cookbook CORNER
Cali'flour Kitchen
Cook Like a Pro
Vietnamese Food Any Day
By Amy Lacey Published by Abrams Books €15.50/£13.99
By Ina Garten Published by Clarkson Potter €22.25/£20
By Andrea Nguyen Published by Penguin Random House €21.10/£18.99
In recent years, the internet has seen cauliflower used as a substitute for rice, pizza bases and even steaks. Looking for a way to manage her lupus and reduce inflammation, Amy Lacey founded Cali’flour, a Californiabased company specialising in cauliflowerbased pizza bases, flatbreads and crackers; Cali’flour Kitchen is the first time she’s released her recipes to the world. Whether you’re coeliac, gluten-free, following the Paleo or ketogenic diet, trying to cut calories or carbs or — like us — simply interested in finding new ways to hit that five-a-day, you’ll find plenty here, from loaves of bread and tortilla chips to pancakes and waffles, ramping up to a bumper chapter of delicious pizza recipes, both meat-based and veggie. It’s not all carb replacements, either; Lacey includes plenty of other recipes, such as sauces, dips, soups and even desserts. You’ll never look at a head of cauliflower the same way again.
We’re huge fans of Ina Garten here in Easy Food. Not only are her recipes reliable, accessible to amateur cooks and replete with helpful information, but they’re also — always — truly delicious. Her new cookbook, Cook Like a Pro: Recipes & Tips for Home Cooks, is filled with flavoursome new recipes, each one accompanied by helpful tips and additional info in the margin. From prepping ingredients right through to plating up, Ina is with you every step of the way. We’re obsessing over many (most?) of the recipes, including the roasted shrimp cocktail Louis; turkey sandwiches with Brussels sprouts slaw; chicken thighs with creamy mustard sauce; spiced lamb-stuffed aubergines; warm lobster rolls; chipotle Parmesan sweetcorn; butternut squash gratin; chocolate pecan meringue torte; raspberry baked Alaska… (we could go on). We love you, Ina. Please keep up the delicious work.
Both Editor Caroline and Recipe Editor Jocelyn have happily eaten their way around Vietnam’s beautiful towns, cities and countryside, so we’re delighted to see any book that makes it that much more achievable to produce the same vibrant, fresh flavours at home. Beginning with a foundation of building blocks — like perfect rice and chile garlic sauce — this book moves swiftly on to the good stuff. Snacks include sticky chili garlic chicken wings, baked shrimp and sesame toasts and the ubiquitous bánh mì; bowls like the tangy seafood stew and the spicy Hue noodle soup have us salivating; there’s no end of flavoursome dinner options like gingergarlic fish parcels, grilled slashed chicken, lemongrass pork chops, “shaking beef” salad and herby oven-steamed eggs; and we adore sides like sizzling rice crèpes and soy sauce-glazed courgettes. Those who still have room will appreciate the no-churn Vietnamese coffee ice cream or the silky orange-rum flan. Wow, we’re hungry.
Doughnuts By Lara Ferroni Published by Sasquatch €20/£17.99 Ring. Filled. Cronut. Churro. Whatever your doughnut preferences, this gorgeous little book has them all — and it’s food porn at its sweetest. With 25 different doughs, 15 different glazes and a myriad of big-flavour options from apple pie, carrot cake and German chocolate to herb and spice, cocoa nib and margarita, this journey culminates in the sinful glory that is fried chicken perched upon maple-glazed cakes (well, now we know what our next indulgent brunch is going to be). Ferroni even includes quite a few gluten-free and vegan options so that everyone can dig in. Very few foods signify fun as much as doughnuts do and this is, quite simply, pure craic.
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products
Love IS IN THE AIR Set the mood for Valentine’s Day with these romance-inspiring products
Feather dessert spoons www.aprilandthebear.com €22/£19.80
Ideal Home rose gold with black handle 16-piece cutlery set www.littlewoodsireland.ie €39.99/£35.95
Heart baking tin Homesense stores nationwide €5.99/£5.40
Brew candles www.firebox.com €22.99/£20.66 Set of 2 glass bowls www.aprilandthebear.com €25.93/£23.30
KitchenCraft BarCraft 3-piece black and brass cocktail making set www.littlewoodsireland.ie €35.99/£32.35
Master Class Artesà Copper Finish fondue set www.littlewoodsireland.ie €57.99/£52.10
Debenhams bottle lights www. debenhams.ie €18/£16.20 Waterside gold ombre wine glasses (set of 4) www.littlewoodsireland.ie €34.99/£31.45
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COMPETITIONS
WIN DINNER AND DRINKS AT THE NEW-LOOK CAFÉ EN SEINE The newly reimagined Café en Seine is one of Dublin’s most iconic and stunning venues. Nestled in the heart of Dublin’s city centre on Dawson Street, Café en Seine was established in 1993 and quickly became a go-to destination for locals and visitors to the city. Today, its legacy continues with a beautifully designed space which features several dining experiences along with a host of unique bars and an indoor Parisian street garden. Renowned for its five-star service, Café en Seine offers an extensive food menu that caters for a range of tastes and occasions. Bringing a new shared dining experience to Dublin, head chef Stephen Gibson and his team created a menu that reflects the everchanging tastes of modern Irish palates. The extensive cocktail menu — available in all five of the venue's bars — has been specially curated by Peter O’Connor and the team behind Crucible London. It was created to enhance specific moments and
Win Champagne Afternoon Tea at Castle Leslie Estate!
Nestled on 1,000 acres of undulating Irish countryside, dotted with ancient woodland and glittering lakes, Castle Leslie Estate is one of the last great Irish castle estates still in the hands of its founding family. It is home to some of the most unique and enchanting accommodation on one of Ireland’s most breath-taking estates. The Castle, rich in unspoilt rural splendour and stunning artefacts, offers complete respite from the rest of the world. The Lodge is their boutique, country house style hotel and finally there’s the luxurious 2 bedroom Old Stable Mews and 4 and 5 bedroom Village Cottages.
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experiences within the venue, from the physical surroundings to the music and the service, making each drink memorable. One lucky reader has the chance to enjoy this iconic Dublin venue over dinner for two, plus desserts and cocktails. To enter, email your contact details and the answer to the question below with CAFÉ EN SEINE in the subject line to competitions@easyfood.ie. Q: On which street is Café en Seine located? A. Harcourt Street B. Dawson Street C. O’Connell Street Terms and conditions apply. Prize must be redeemed on or before 30th June 2019. Advance booking essential; subject to availability. Prize value includes four sharing plates, one sharing main, two desserts and two cocktails. Nontransferable; no cash alternative. Competition closes 28 February.
A host of activities are on offer including pike fishing, walking trails, archery, clay target shooting, hot air balloon rides, falconry, a spa and of course the famous world-class equestrian centre! When it comes to dining at Castle Leslie Estate, it’s all about choice. Guests can look forward to lazy breakfasts, light lunches or picnic lunches in the woodlands, Irish country cooking in Conor’s bar, candlelit dinners in our 2 AA Rosette award winning Snaffles restaurant and formal afternoon tea in the Castle. To be in for a chance to win Champagne Afternoon Tea for two at Castle Leslie Estate, email the answer to the question below and your contact details to competitions@easyfood.ie with CASTLE LESLIE in the subject line: What is the name of the Double AA Rosette award-winning restaurant in Castle Leslie Estate? A. Shutters Restaurant B. Seaside Restaurant C. Snaffles Restaurant Terms and conditions apply. Valid Sunday-Thursday, subject to availability. Competition closes 28 February.
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competitions
WIN DINNER AT THE PULLMAN RESTAURANT ABOARD THE ORIENT EXPRESS If you’re looking for the perfect romantic escape this Valentine’s Day, look no further than the five-star Glenlo Abbey Hotel in Galway. From the moment you arrive, the beauty of this enchanting lakeside estate will captivate you. If log fires, lakeside walks, classic black and white film screenings and cosy dinners spell romance for you and your special someone, then Glenlo Abbey certainly fits the bill. Situated just 5km from Galway city centre and a member of the prestigious Ireland’s Blue Book, this historic hotel has an abundance of charming features, decadent rooms, superb dining facilities, the Abbey Movie theatre, a billiards room and the incredible Pullman Restaurant set aboard two original carriages from the Orient Express (awarded a Double AA Rosette and Ireland’s Fine Dining Restaurant at the Gold Medal Awards).
One lucky reader will win a luxury dinner for two aboard the Pullman Restaurant with a glass of Champagne upon arrival. The winner and their guest can relax and enjoy while being treated to a gastronomic experience in the most romantic of surroundings. For a preview of this fantastic prize, visit www. glenloabbeyhotel.ie or call (091) 519 600. To enter, email your contact details and the answer to the question below to competitions@easyfood.ie with PULLMAN in the subject line: True or false: the Pullman Restaurant is set aboard two original Orient Express carriages? A. True B. False
Terms and conditions apply. Competition closes 28th February.
Win a love-ly Valentine’s Day hamper from Fallon & Byrne Fallon & Byrne is the place to consummate your love of all things delicious, with three destinations to savour in Dublin. The Exchequer Street flagship is housed in a heritage building and comprises an award-winning food hall, restaurant, wine cellar and ballroom. In 2014 an all-day restaurant and café was opened in the renovated Victorian tea rooms in the People's Park, Dun Laoghaire. And in late 2017, a 10,000 sq. ft. state-of-the-art food hall and casual eatery arrived to the Swan Centre in Rathmines. To celebrate Valentine's Day we've got a fabulous Fallon & Byrne foodie hamper to give away. With products selected from the treasure trove that is the Fallon & Byrne food hall,
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this hamper says "I think you're the best in the world!," because that's what it's filled with. The winner will receive a beautifully branded wooden box filled with delicious artisan delectables and luxury goodies to make you go oooh. If you'd like to share it with a loved one this Valentine's Day, simply email your contact details and the answer to the question below to competitions@easyfood.ie with FALLON & BYRNE in the subject line: On what Dublin street can Fallon & Byrne’s flagship location be found? A. Dawson Street B. Exchequer Street C. Dame Street Terms and conditions apply. Competition closes 28th February.
Follow the relevant instructions on how to enter for each competition and post your entry to: Easy Food, 12 Prince of Wales Terrace, Quinsborough Road, Bray, Co. Wicklow. Indicate which competition you are entering and include your contact details. For full terms and conditions, visit www.easyfood.ie.
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Bread
,
as it should be
For more on the Firehouse Bakery and Bread School, visit www.thefirehouse.ie @firehousebread
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FEBRUARY 2019
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guest editor Patrick Ryan
P
atrick Ryan laughs as he recounts his path to becoming one of the foremost champions of “real bread” in Ireland; to say the least, it has been punctuated by plucky leaps: from law school to culinary school, training in one of Dublin’s most celebrated restaurants to cooking with housewives in Fiji, co-founding a bustling bakery in the UK to estabishing a bread baking school on a remote Co. Cork island. The driving force has been a dedication to following his passion, helping him garner the knowledge and mastery to elevate the humble process of bread baking to an art accessible by the masses. Patrick Ryan rather dislikes using the term “real bread,” but there are few alternatives to capture the calibre of what he produces at The Firehouse, especially when compared to what most of us let pass as this food staple. Patrick and Laura — his business partner and wife — established The Firehouse Bread School on the rather remote Heir Island in Co. Cork in 2012 before opening The Firehouse bakery and café in Delgany, Co. Wicklow the following year. The bakery is a brick-andmortar homage to the best parts of bread: the wood-burning oven breathes warmth and ambiance into the café (not to mention handmade flatbreads and pizzas), as diners nestle themselves into cosy tables for a warming breakfast, hearty lunch or a leisurely cup of top-notch coffee. An open view into the kitchen complements the ambient buzz, which Patrick notes has been known to heighten to queues out the door. The highlight, of course, is the bread: wicker baskets teem with fresh, crusty, artisanal loaves that are always and only made with the best ingredients. This means no preservatives, additives or chemical raising agents; all of his leavened breads rely on the traditional proving process, whereby yeast reacts with the naturally present sugars in the flour to help the dough rise slowly and purposefully. Patrick is right to note that this is how all breads rose before the invention of bicarbonate of soda about 150 years ago, a fact that is useful to have in the back pocket any time someone is quick to deem sourdough a “trendy” bread. For Patrick, however, it’s not what isn’t in Firehouse Bakery breads that is most important, but rather what is: flour, water and yeast. From learning about the different properties of the grains he sources for his flours to following up with the dairy farmer
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when the most recent delivery of Irish butter was producing ever-so-slightly different pastries (the cows had recently changed diets apparently), Patrick ensures that everything that goes into his breads is of the highest possible standard and made according to methods that extract the most goodness from the ingredients. This has earned Firehouse breads the term "real bread” — a semantic frustration, in that this is how all bread really should be made. Wordplay or no, the real bread revolution has gained serious ground among bakers, chefs, restauranteurs and lovers of food across Ireland. Patrick is a founding member of Real Bread Ireland, a support network of bread bakers whose aim is to bolster “real” bread baking practices and to make it easier for consumers to find those bakers. The Firehouse is certainly doing its part: it supplies freshly baked bread to over 80 locations in Ireland and Patrick is ready to see
this grow. The newly upgraded commercial bakery will not only support more production capabilities, but also has a dedicated space that will be used as a second bread baking school location by May 2019; a very welcome addition, as the Heir Island courses book out almost immediately. It would be foolish to put an end goal on the success The Firehouse might yet reach. In eight short years, it has become a cosy meeting spot for locals, a source of support for bakers, a driving force of proper food education and a Mecca for bread lovers across Ireland; we think the best course for us is to let Patrick continue down his path, wherever that may lead.
For more information on Real Bread Ireland and to find a real bread baker near you, visit www.realbreadireland.org
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Have you always been drawn to cooking and baking? Actually, no — it was a rather funny path. I was originally a student in corporate law: I did my leaving cert having just barely turned 17 and decided on corporate law because it sounded good, which I think is what a lot of us do. Realistically, my best subjects were maths, chemistry and physics… I should have done engineering! I didn’t really know what I was doing or getting into, but I finished the degree all the same. Afterwards, I spent a summer in Greece on one of the islands and ended up in a restaurant kitchen just to make a bit of extra money. I was really just chopping parsley but I found it so interesting and decided to do the two-year cheffing course at GMIT. I’m sure my parents weren’t overly delighted when I decided to become a chef, but I think it’s always interesting to look back and see where your life could have gone had you not followed your passions. I worked in Thornton’s Restaurant right out of college, which was an incredible experience and really allowed me to learn from some of the best in the business. It was the first time I had made bread properly too. After that, I went travelling; I was in Fiji at one stage, where we were helping out in this small village, teaching new methods of self-sustainability. I decided to go and help the women in the kitchen and found we had all the bits to make bread, which is what we did. I met Duncan Glendinning there; he was a web developer based in Bath and always had the idea of setting up his own bakery. He thought my bread was amazing… probably due to the fact though that he had been living on an island for a year! We kept in touch and he asked if I’d be interested in setting up a bakery in Bath. Sure, I went and did it; we called it The Thoughtful Bread Company. As the name implies, we focused on artisan bread made from sustainable, quality ingredients. When I started experimenting with bread, the benefit I had was that I wasn’t a baker, but rather a chef. So I’d be concentrating on different flavour combinations and methods instead of getting too caught up in anyone else's version of how the bread was "supposed" to be; it worked well and allowed us to put out some really cool breads. Then, as the bakery grew, we developed our bread-making process and tweaked what we had on offer. Being involved in setting up a business was really exciting, and the company took off — we were involved with a three-part series on BBC, we released a cookbook and we were supplying
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guest editor Patrick Ryan
bread to loads of shops. Most importantly, I found that I loved working with bread — real bread. Baking is really mathematical, which comes naturally to me. It can be a lot of trial and error to get the recipes right, but really the worst thing that’s going to happen is that the bread just doesn’t taste nice! Understanding what goes on in a recipe helps you to create your own and work from there. What was the catalyst for returning to Ireland? Laura and I had been in the UK for five years and it was time to move on. Laura was ready to come home and, at the end of the day, we are quite patriotic; when we decided to set up The Firehouse, we figured that if we’re going to do this, we want to do it at home. People thought we were mad, though: it was the middle of the recession, the business in Bath was doing well and we had just done the series with the BBC. But we were passionate about bringing this business to life here. I didn’t have a business plan per se, but I knew how much I had to lose and figured if it didn’t work out, I would just have to try again. What were the early days like for The Firehouse Bakery and Bread School? Laura and I decided to return to Ireland and set up the bread school in her home of Heir Island, Co. Cork in 2012. We wanted to make honest, artisanal bread readily available across
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Ireland, while also teaching people how to make it themselves. The courses quickly got a bit of traction and we’ve been constantly booked up ever since. I thought that the island location would have been a hindrance, but it’s been totally the opposite; it’s become part of the attraction. The following year, I was contacted about a new premise in Delgany, Co. Wicklow and would I be interested in setting up a bakery there. Like Heir Island, Delgany is a quiet enough spot, but locals were ready for something exciting there. The idea behind The Firehouse was to bring back the village bakery and reintroduce people to great tasting bread. We were probably a bit naïve going in, but as we had the opportunity to do it, we wanted to give it a go. We made sure that everything about the experience of visiting The Firehouse was memorable; it had to be great bread, pastries, tea, menu…and all value for money. It was the recession, so people didn’t want to feel ripped off. Bread is non-discriminative; every culture has it and it has to be affordable. I wanted people to feel like they could come back a few times per week and really make the local bakery a part of their routine.
How is The Firehouse different to what consumers might be accustomed to? You could almost say that our breads are more European than people might be used to, but that’s not exactly true; the way we make our breads is really how they have been done for thousands of years. People are quick to say that soda bread is the traditional bread of Ireland, and while it has a really important role in our food culture, it wasn’t made more than 150 years ago as that’s when bicarbonate of soda was invented. So your granny or great granny may have made soda bread, but it doesn’t go on much further back than that. Before this, leavened breads were all made the same way we do here — with flour and yeast proving over a longer period of time. Once chemical raising agents were invented, the bread making process could be sped up, making it cheaper and easier to produce loaves, but there’s a lot of quality lost there. While bread baking is my passion, it is still a business. We added the buttermilk batch bread as people were interested in a softer bread option, and have also added a seedy brown bread, which is a traditional unleavened brown bread.
"I don’t think there’s anything particularly great about our bread — it’s just bread as it should be. " Easy Food 21
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benefits from a long, slow fermentation. Gluten is a basic protein that forms when you add water to flour. The bacteria in yeast reacts with and breaks down the gluten proteins during the fermentation (or raising) process, making the bread (and gluten) easier for your body to digest. Plus, this is when the bread develops its rich flavour. So the main difference between commerically processed bread and ourselves is that they’re trying to speed everything up, while we’re trying to slow it down.
What is the biggest draw to the courses at Heir Island? We designed it based on what we’d want to get from a course, and that’s always the hands-on experience. We keep spaces limited so that everyone gets a chance to get their hands dirty and gets as much as possible out of the course. How are you educating people on what makes real bread? I don’t think there’s anything particularly great about our bread — it’s just bread as it should be. People have forgotten what bread tastes like. When you start eating good bread, it’s only when you go back to eating supermarket bread that you realise how much better the real stuff is. We constantly push the message out that we only make bread without additives, and this has been really important with people who have food intolerances.
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It’s no secret that it’s become somewhat fashionable to follow a gluten-free diet. Only about one percent of the population is diagnosed as coeliac, but nearly 13% follow a gluten-free diet. Some of this could be bad reactions any of the many additives and chemicals included in mass-produced bread, and we love when customers tell us that they’ve started introducing our bread into their usually gluten-free diet and have had no adverse reactions. A lot of cheaper commercial flours use wheat that has been sprayed with pesticides to kill the grain, which makes it easier to mill it more quickly and extract more from it, which is certainly not how bread was traditionally made. Sourdough bread has been around since 5,000BC, and we’ve been generally fine until now. The secret is all in the ingredients and the process; rather than using fastacting chemical raising agents, our bread
What is the secret to great bread? In a word, time. A long fermentation and raising process is the key to great bread. On paper, a commercially processed white sliced loaf from the shop and a slice of good white sourdough are the same, nutritionally speaking. Again...on paper. The human body was not designed to break down grain, so as bread proves and ferments, the biodegradability of the grain improves, making it easier for our bodies to digest and extract more of the bread's nutritional benefits. It’s not just the case for bread, but all food: the quick convenience foods are just not suitable for our diets. If you made things properly and use real ingredients, it’s hard to mess it up. What frustrates me — and probably a lot of other bakers — is when people think, “bread is bread.” It couldn’t be more untrue. We’ve started calling what we and other artisan bakers make "real bread," which is a shame because this is just what all bread should be like. It’s the biggest buzz in the world to see what can come from a bit of flour and water, and I love when people get hooked on it. What breads would you recommend for a beginner home baker to try? From a nutritional point of view, soda breads aren’t the best, but they’re quick and simple to make and can help you build confidence with bread baking. When it comes to yeast doughs, I’d recommend using bread tins so that you can control the shape and, once you get more practice, move on to free-forming bread. Then start incorporating nuts, seeds, spices…whatever to make it your own. I think a lot of people tend to follow recipes to a tee, which won’t always work with bread; it’s got personality — it’s evolving and changing based on the weather, room temperature, ingredients… so when it comes to bread, it’s all about building confidence and getting to know it. Homemade bread will probably take a few tries, but it’s well worth it.
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guest editor Patrick Ryan
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Semi-sourdough crusty baguette Makes 6 baguettes “This dough strikes a great balance between the worlds of sourdough and yeasted loaves. It contains a little of the sourness and texture of a sourdough but with the lightness of a yeasted bread: light and crisp with the flavour and texture of sourdough. Baguettes should have a crisp crust without a dry interior, which means a short bake at a high temperature.� 680g strong white flour 12g salt 310ml water 10g fresh yeast 450g sourdough starter (see p.26) 1 Combine the flour and salt in a clean bowl. Mix together the water and yeast and add to the flour. Add the sourdough starter. Bring all the ingredients together to form a dough. Turn the dough out onto a clean work surface and knead until the windowpane effect is achieved. 2 If, at the beginning, you find your dough a little wet, resist the temptation to add extra flour. The dough will come together; just be patient. Place the dough into an oiled bowl, cover and allow to prove for 60 minutes. 3 Turn out the dough onto a clean work surface and knock back. Divide the dough into six even portions, approximately 250g each. Shape each portion of dough into a ball. 4 Working with one ball of dough at a time, form a baguette. Flatten out the dough evenly into a rough rectangle. Taking the edge closet to you, roll the dough into a tight cylindrical shape, gripping the edges as you roll. The dough should resemble a sausage about 12cm in length. Using the palms of your hands, roll the dough out, starting in the middle and moving towards the ends. Roll the dough out to about 30cm in length. 5 Using a well-floured tea towel, arrange the baguettes, seam-side up, side by side, with the tea towel acting as a barrier in between them. Set aside to prove for 30 minutes. 6 Preheat the oven to its highest setting. 7 The dough is ready to bake if it quickly springs back when pushed lightly with your finger. Gently roll each baguette out of the tea towel and lift onto a baking tray. Score the baguette five or six times at an angle, with each incision overlapping slightly. Place the baguettes into the preheated oven and spray with water to create a burst of steam. Bake for 20-25 minutes until browned.
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guest editor Patrick Ryan
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Easy Food 25
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Giving life to your very own
sourdough starter Day 1 50g wholemeal flour 50ml water Place the flour and water into a clean bowl and stir together until fully combined. Cover and leave at room temperature overnight. Day 2 To the sourdough starter add: 75g wholemeal flour 75ml water Stir together until fully combined. Cover and leave at room temperature overnight. Day 3 Discard 100g of sourdough starter and add: 100g wholemeal flour 100ml water Add the flour to the starter, and mix in the water. Cover and leave overnight. Day 4 Discard 150g of sourdough starter and add: 100g wholemeal flour 100ml water Add the flour to the starter, and mix in the water. Cover and leave overnight. The starter should start to smell pleastantly sour with small bubbles appearing on the surface. Day 5 Discard 200g of sourdough starter and add: 150g strong white flour 150ml water Add the flour to the starter, and mix in the water. Cover and leave overnight. The starter should appear active and full of bubbles. Day 6 The starter should be quite active now and be full of little bubbles and smell slightly sour. Discard 250g of sourdough starter and add: 200g strong white flour 200ml water Add the flour to the starter, and mix in the water. Cover and leave overnight. Day 7 The starter should now be very active and full of bubbles. The starter is now ready to use. Remember when making your sourdough bread to always retain some sourdough starter which will be fed/refreshed, ensuring you have some sourdough starter for the next dough.
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Maintaining your sourdough starter Hi, I am your sourdough starter: if you look after me I will give you an endless supply of wholesome, tasty sourdough breads. I am pretty easy going and don’t require anything too fancy. A regular diet of flour and water will keep me strong and healthy. You can use me every day if you wish but I understand that you're pretty busy and you may only get to hang out with me once a week. I get very hungry when left at room temperature, so just pop me into the fridge where I can chill out until you need me. I can’t wait for us to bake breads together. • Your sourdough starter culture is a living, bubbling collection of friendly bacteria that will be used to make your dough rise. It is the natural yeast that will be used to make your sourdough bread. • Sourdough starter is best stored in a bowl or plastic container, something which can be covered. Make sure to allow room in the container for the starter to grow and rise. • To refresh or feed the sourdough starter: whatever weight of sourdough starter you have, add the same weight of flour and the same weight of water. For example, for 200g of sourdough starter, add 200g of flour and 200g water. Stir everything together. • If you have too much starter, discard the excess and keep back what you need. • If the sourdough starter is stored at room temperature, it will need to be refreshed/fed every day. • For the home baker who might only bake once a week, having to feed/refresh your sourdough starter everyday can become quite expensive. Therefore, your starter can be stored in the fridge for up to 10 days at a time and simply taken out when needed. If using the starter from the fridge • Take the starter out from the fridge the day before you plan to bake. This will allow the starter to come to room temperature. The night before you plan to bake, refresh/feed your starter as per the instructions above. Leave the starter at room temperature overnight. The next morning the starter should be active, full of bubbles and ready for baking. • Take what you need to make your dough. Feed the remaining starter and return it to the fridge.
White sourdough 500g strong white flour 5g salt 325ml water 150g sourdough starter 1 Add the flour to a clean mixing bowl. Mix the salt through the flour. Add the water and sourdough starter. Combine all the ingredients together to form a rough dough. 2 Turn the dough out onto a clean work surface. Knead the dough for 10 seconds. Return to the mixing bowl and set aside for approximately 10 minutes. 3 As the dough rests, the gluten within continues to develop. It also creates time when you can continue with your daily life. 4 When kneading, do not worry if the dough is slightly wet or sticky. Resist the temptation to add any extra flour. 5 After 10 minutes, return to the dough. Turn the dough out onto the work surface and knead for 10 seconds, then return the dough to the mixing bowl and allow the dough to rest for a further 10 minutes. 6 The dough will need to be kneaded one more time. After the third time of kneading for 10 seconds, the dough should be smooth and elastic. 7 Return the dough to the mixing bowl, cover with cling film and allow the dough to prove for four hours at room temperature. 8 After four hours, turn the dough onto a clean work surface and knock the dough back. Knocking back the dough simply involves knocking the air from the dough and equalising the temperature within. 9 Form the dough into a tight round ball. Prepare a proving basket by lightly dusting with flour; if you do not have a proving basket, line a 2.5l round Pyrex dish with a clean tea towel and dust with flour. Place the dough into the proving basket or the Pyrex dish, seam-side facing up. Prepare the lid of the Pyrex dish by greasing and dusting with flour; this will prevent the dough from sticking to the lid later. Cover the Pyrex dish with the lid and place in the fridge overnight. 10 The next morning, preheat your oven to 230˚C/210˚C fan/gas mark 8. 11 Remove the Pyrex dish containing your dough from the fridge. Flip the dish over, so the bowl of the dish now becomes the lid. Remove the tea towel. 12 Using a sharp knife, slash the surface of the dough; this is what is known as the baker’s signature. The dough can be cut up to
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½ cm deep. Cover the dough with the bowl of the Pyrex dish and place into the oven. 13 Baking the dough in the Pyrex dish means there is no need to steam the oven. Baked with a lid on, the bread creates its own steam, which will allow the dough to rise and open up while baking. The Pyrex is very similar to the old style of Dutch oven baking. 14 The dough will need to be baked for 50 minutes. After 25 minutes, remove the lid from the Pyrex dish, then continue to bake for a further 25 minutes. 15 Once baked, remove the bread from the Pyrex dish and allow to cool. 16 Alternatively, if you have a proving basket, simply remove the proving basket from the fridge. Preheat the oven to 230˚C/210˚C fan/gas
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mark 8 and place a baking tray in the bottom of the oven. Turn the sourdough dough loaf out onto a baking tray or hot baking stone. Flour, score or glaze as required and put into the preheated oven. To create steam, add a handful of ice cubes or pour in some water from a boiling kettle onto the preheated baking tray in the base of the oven. This will release a blast of steam into the oven. Bake for 30-35 minutes or until a good crust has formed and the bread sounds hollow when tapped on the base.
A Pyrex dish is that acts like a proving basket. The dish acts as a support to your dough. It encourages the dough the take on the shape of the dish and to prove upwards, and not just to spread out flat. The dough will also be baked in the Pyrex dish. Using a fridge reduces the temperature of the dough, allowing it to prove slower and longer, which allows for a greater development of flavour within the dough but also increases its digestibility. As dough ferments or proves, the gluten within the dough breaks down. The longer a dough is allowed to prove, the more flavour it will contain and the easier it is for your body to digest.
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“This is your everyday loaf, the one for the kids’ sandwiches and smothering with butter and jam. While producing a great white loaf, it is also a fantastic all-purpose dough. For a foccacia, flatten it out using the tips of your fingers till it is about 2cm in thickness with the characteristic dimples you would expect. Cover generously in olive oil and the toppings of your choice. Prove for 40 minutes. Give a final drizzle of olive oil and bake at 230˚C/210˚C fan/gas mark 8 for 15 minutes and you will have yourself a great foccacia. Or better yet, a 200g portion of thinly rolled dough produces a fantastic 12” pizza base. Get yourself a pizza stone or improvise with an up-turned roasting tray. Preheat the oven to its highest setting and cook the pizza directly on the stone (or roasting tray). And if you find yourself with a bit of surplus dough, don't let it go to waste. Roll the dough as thinly as possible and cut it into shards. Arrange on a floured baking tray and bake at 160˚C/140˚C fan/gas mark 3 for about 10 minutes or until crisp; you will have an array of crackers better than anything shop bought. Or if you fancy making your own burger buns, simply portion the dough to 100g, roll each piece into a round and top with seeds. After 45 minutes of proving, the buns will be ready to bake at 230˚C/210˚C fan/gas mark 8 for 15 minutes. This dough really is the
Multi-purpose enriched white yeasted dough Makes 2 small (400g) loaves or 12 small dinner rolls 500g strong white flour 1 heaped tsp of salt 10g fresh yeast (or 5g of dried yeast) 300ml water 50ml olive oil or rapeseed oil 2 x 400g (1lb) loaf tins or 2 baking trays 1 Mix the flour and salt in a bowl and make a well in the centre. Crumble the yeast into the water so that it dissolves. Add the water and olive oil to the well. 2 Don't worry too much about the temperature of water; water straight from your cold tap is fine. The only thing to avoid
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is having your water too hot, as that will kill the yeast. All that will happen if your water is cold is that bread will take longer to prove, which isn't a bad thing. The longer the bread proves, the more flavour that gets to develop. Think of your yeast like a baby you’re giving a bottle to: you want the water just nice and tepid. 3 Bring the dough together with your hands or with a spatula. Turn the dough out on to a clean surface and knead for approximately 10 minutes or until the windowpane effect has been achieved. The dough should be soft and elastic. 4 Place the dough in an oiled bowl, cover with a damp tea towel or wrap in cling film and leave to prove for 60-90 minutes, until doubled in size. 5 Turn the proved dough out and knock
it back. Divide the dough into two equal portions, then shape it into two loaves and place into two 900g/2lb loaf tins; if you prefer a large family loaf, just use one 900g/2lb loaf tin. Cover and allow to prove again for about 50-60 minutes. Your loaf should come to just below the rim of your loaf tin. 6 Preheat the oven to 220°C/200˚C fan/gas mark 7. Place a roasting tray into the base of the oven. When ready to bake, place the loaves into the oven and pour in water from a boiling kettle into the hot roasting tray which should release a blast of steam. Bake the loaves for about 35- 40 minutes. Remove from the tins and cook for a further eight minutes just to firm up the sides. Resist the temptation to get stuck in until the loaf cools.
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-37
IN THIS SECTION
MOREL SUPPORT, p30 These flavoursome mushroom recipes are pure magic
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EAT IRELAND, p36
Recipe Editor Jocelyn Doyle asks why we aren't eating more goat
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Morel support
These flavoursome mushroom recipes are pure magic
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what’s in season? mushrooms
Crispy Chinese chicken with mushrooms and soy Serves 4
4 chicken fillets, chopped into small bitesized slices 3 tbsp cornflour 1 tbsp vegetable oil 1 tbsp sesame oil 250g chestnut mushrooms, sliced 1 medium courgette, halved and sliced 1cm thick 6 tbsp soy sauce 1 tbsp sugar 1½ tbsp rice wine vinegar 3 garlic cloves, crushed 1 x 2cm piece of fresh ginger, peeled and grated To serve: Rice
1 In a bowl or a sealable bag, combine the chicken with the cornflour. 2 Heat the vegetable and sesame oils together in a wok or large pan over a mediumhigh heat. 3 Working in batches to avoid crowding the pan, brown the chicken on all sides, shaking off excess cornflour before adding the chicken to the pan. Transfer to a plate lined with kitchen paper. 4 Carefully wipe out the pan with a ball of kitchen paper and turn the heat to high. 5 Add the mushrooms and courgette and cook for 5-6 minutes until they begin to brown. Add the garlic and ginger and cook for 30 seconds, stirring. 6 Return the chicken pieces to the pan and stir to coat. 7 Add the soy sauce, sugar and rice wine vinegar. Stir to coat and cook for 2-3 minutes. Serve over rice and sprinkle with sesame seeds, if desired.
Mushrooms love…
• Butter • Garlic • Cheese • Cream • Bread and pasta • Nuts
• Chicken • Beef • Dark leafy greens • Thyme • Soy sauce • Miso
Sesame seeds Per serving: 366kcals, 13.9g fat (3.5g saturated), 15.8g carbs (4.4g sugars), 43.1g protein, 1.9g fibre, 1.029g sodium
x
Fiana Reid “I made this recipe for me and my partner. It was easy and quick to make and very tasty. The preparation was very simple and you would have most ingredients in your cupboard. This is a very useful recipe if you’re in a hurry and want a good, nutritious, balanced low carb meal.”
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Mushroom and spinach lasagne
Serves 4 6-8 lasagne sheets 200g Ricotta 250g frozen chopped spinach, thawed and drained 180g Mozzarella, grated 30g Parmesan (or vegetarian hard cheese), grated For the mushroom sauce: 40g butter 2 garlic cloves, crushed 300g chestnut mushrooms, thinly sliced ½ an onion, chopped 3 tbsp plain flour 350ml milk, warmed ½ tsp dried basil ½ tsp dried oregano Pinch of nutmeg (optional) Salt and black pepper
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1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 For the sauce, melt the butter in a saucepan over a medium heat. Add the mushrooms and onion and cook for 3-4 minutes. Add the garlic and cook for one minute longer. 3 Sprinkle in the flour and cook for 1-2 minutes until lightly browned, stirring vigorously as it cooks. 4 Gradually whisk in the milk and cook for 2-3 minutes, whisking constantly, until slightly thickened. Stir in the basil, oregano and nutmeg, if using, and cook for one minute. Season to taste and set aside. 5 Bring a large pot of salted water to a boil and cook the lasagna sheets according to the package instructions. Drain and rinse under cool water. 6 Spread one-third of the mushroom sauce into the bottom of a 20cm baking dish. Cover with lasagne sheets, breaking to fit if necessary, then layer over half of the Ricotta, half of the spinach and 60g of the Mozzarella.
Repeat with a second layer. Top with the remaining lasagne sheets, mushroom sauce and Mozzarella, then sprinkle over the Parmesan or vegetarian hard cheese. 7 Bake for 25-30 minutes or until the lasagne is golden on top and bubbling around the edges. Allow to stand for 10 minutes before slicing and serving. Per serving: 434kcals, 19.1g fat (11.3g saturated), 44.9g carbs (8.2g sugars), 22.7g protein, 3.5g fibre, 0.411g sodium
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what’s in season? mushrooms
Baked garlic mushrooms Serves 4 as a side
Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Remove the stems from 12 large white mushrooms. Finely chop the stems. Heat 30g butter in a large pan over a medium-high heat, add the stems and cook for five minutes, stirring occasionally. Add another 30g butter along with 2 finely chopped shallots, 4 crushed garlic cloves
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and ½ tsp dried oregano. Turn the heat to medium, season with salt and pepper and cook for 3-4 minutes until golden, stirring occasionally. Remove from the heat and stir in 140g breadcrumbs and 3 tbsp chopped fresh parsley. Pile the stuffing into the cavity of each mushroom, pressing down gently and mounding it over the top. Place the stuffed mushrooms on a baking tray. Bake for 20 minutes until the mushrooms are tender and the stuffing is golden.
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Decadent creamed garlic mushrooms Serves 4 as a side
Melt 30g butter with 1 tbsp olive oil in a pan over a medium-high heat. Add 250g sliced mushrooms and cook for 5-6 minutes until softened. Add 2 crushed garlic cloves and cook for one minute. Stir in 120ml double cream, 30g grated Parmesan (or vegetarian alternative), 50g cream cheese, 1 tsp Italian seasoning, a pinch of salt and plenty of black pepper. Cook for 2-3 minutes, then serve immediately.
ipe is so This rec n ! Enjoy o versatile gh u ro rred th toast, sti over r o ta s pa r cooked hicken o steaks, c n. o salm
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Gluten Free, Same Fresh Pizzeria Taste
Now everyone can enjoy the Fresh Pizzeria Taste with Dr. Oetker Ristorante. We use only the finest quality ingredients to create generous, mouth-watering toppings, now available on a deliciously thin & crispy Gluten Free base. Choose from two irresistible flavours: Pizza Mozzarella and Pizza Salame. Discover the Fresh Pizzeria Taste in the freezer aisle today.
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18/01/2019 10:47
EAT Ireland Recipe Editor Jocelyn Doyle asks why we aren’t eating more goat My first taste of goat was in Ho and leaner than beef, pork and lamb. Chi Minh city on a murky morning in Rearing goats is also better for the December 2010. I’m a big fan of dinnerenvironment than cattle farming, as they for-breakfast — anything leftover, use less land and have a less destructive anything savoury, anything hearty and impact. They can also utilise land that flavoursome. I remember it vividly cattle cannot, such as mountainous because I had a slightly fuzzy head after terrain and poor, sparse vegetation. a few too many beers the night before, Crucially, it’s also very, very tasty. and when I found a street vendor selling Broughgammon Farm, in Co. Antrim, is goat curry it was exactly what I needed. out to change the prevailing mindset and I’ve since enjoyed goat in a variety of tackle the senseless waste of the goat ways — stewed and devoured by the and cattle dairy light of a campfire on an Australian ranch; slow cooked and encased in golden puff pastry in the BrookLodge Hotel’s Strawberry Tree restaurant — but that first taste of tender meat in a steaming bowl of curry, eaten perched on a plastic stool at the side of a crowded alleyway, stays with me. Although you wouldn’t think it to look at an Irish butcher’s counter, goat is actually one of the most widely consumed meats in the world. I don’t know why it’s not more common here — most Irish people will eat lamb without a second thought, but will look at you like you’re loopy if you mention goat meat. Ramona Farrell y/Irish Farme rs Journal Here’s something that gets my goat. The uncomfortable truth is that male industries. Charlie and Becky Cole goats born on farms producing milk and started farming at Broughgammon six cheese are simply destroyed, because years ago, when Charlie had just finished they are “by-products” — there’s no studying agriculture at university. He was demand for their meat. The same thing eager to pursue his dream of farming, happens with male calves on dairy farms. and began with just a caravan of goats I’m all about reducing meat consumption, on his parents’ land. Partner Becky soon but I’m also adamant that we should joined him and — coming from a Dublinbe using every last part of any animal based blogging background — brought slaughtered for food; anything less is a with her branding and digital savvy. complete lack of respect for that animal The Broughgammon motto is “forward and for the environment. From an ethical thinking farming,” and at the core of this perspective, if you regularly eat goat’s is the practice of buying calves and kid cheese, you should rid yourself of any goats from the dairy industries. These notion that eating goat meat is strange. animals are sustainably farmed before Goat is rich in iron, protein and omegabeing slaughtered and sold as cabrito 3s, low in saturated fat and cholesterol (goat) and rose veal. “Rose means that it
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is higher welfare veal, as the cows have access have grass and aren’t reared in — now thankfully illegal — cages,” Becky tells me. “We go one step further and rear our calves outside until they are eight months old and more like young bulls.” They specialise in nose-to-tail butchery and minimising waste wherever possible. The team’s commitment to more sustainable farm practices is something they’re perennially looking to improve. The farm was built with energy efficiency in mind, using solar panels and low flow taps, and they’re far from finished. “We’re excited to become a better farm over the coming years, and hopefully we inspire more people to choose ethical meat and understand the importance of supporting smaller scale food businesses that consider the environment. We hope more farmers will adopt this attitude too.” Today, the Coles host about 300 goats and 24 calves every year, as well as vegetable gardens, poultry and plans for pigs. They also sustainably manage local deer populations and produce venison when in season. The team currently consists of the two of them and Charlie’s parents. While Charlie takes care of the goats and continues to learn how to integrate permacultural practices, Becky manages Broughgammon’s online presence, works in the garden and runs natural living classes. Charlie’s Mum, Millie, is the butcher, and Dad Robin takes care of the calves. “But we all do whatever is needed of us,” says Becky, “so our days are very varied!” I wonder whether the team has many plans for 2019. “So many!” says Becky. “We converted one of our stone barns this year and have been using it to hold artisan classes and a farm café; next year we plan to have even more educational classes such as cheesemaking with Corleggy, fermentation, natural beauty, foraging and much more! We are also working towards becoming more environmentally sustainable, and with more of a permacultural ethos. Charlie is really interested in transforming some of the unusable waterlogged fields into species-rich meadows that will encourage deer and wildlife.” They’re aiming to incorporate over 14 species in these meadows, which will be better for the soil as well as having an incredibly positive effect on the wider ecosystem.
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what’s in season? local food I ask Becky whether she has any idea why Irish people don’t typically eat goat. “No idea, but they really should! It’s a really healthy meat, and doesn't have to be imported.” Does she see attitudes changing? “Totally. We’ve already seen such a change over the last six years. People are always keen to try new flavours, but I think the ethical
Goat curry with Irish flatbreads Serves 4 For the marinade: 100g plain yoghurt 1 x 2cm piece of fresh ginger, peeled and grated 2 garlic cloves, crushed ½ tsp turmeric 1½ tbsp tomato purée 1 tsp garam masala 2 tsp chilli powder 1 tsp ground cumin ½ tsp salt For the flatbreads: 200g plain flour, plus extra for dusting 25g lard ½ tsp sea salt 120ml lukewarm water Rapeseed oil, for brushing For the curry: 1 x 500g pack of diced Broughgammon cabrito 1½ tbsp rapeseed oil 4 red onions, peeled and quartered 3 garlic cloves, crushed 5 tomatoes, finely chopped 500ml hot chicken stock
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side of things makes it a better choice for environmentally conscious consumers, too.” Becky’s absolute favourite cut is the tenderloins, essentially “the fillet steaks of the goat; they’re so tender. I fry them in a little butter and garlic for a couple of minutes each side. I also love the legs and shanks — when they’re slow cooked, they are incredible.”
It’s my hope that Broughgammon continues to encourage the inclusion of more goat meat on Irish menus and in home kitchens, meaning smarter farming, less senseless waste and more variety in our diets. This slow-cooked goat curry is paired with traditional Irish flatbreads and inspired by my very first bite of goat — I hope you enjoy it as yours.
To serve: Spring onions, chopped Handful of fresh coriander, roughly chopped Plain yoghurt (optional)
flour. Cook the flatbreads for 30-40 seconds per side or until lightly browned. Transfer to a wire rack and allow to cool. 6 Remove the goat from the fridge 30 minutes before you cook it to bring it to room temperature. Preheat the oven to 150˚C/130˚C fan/gas mark 2. 7 Heat the oil in a pan over a mediumhigh heat. Add the onions and cook for 5-6 minutes until golden brown. Add the tomatoes and cook for 3-4 minutes. 8 Add the marinated goat and turn the heat to high. Cook for 8-10 minutes until the mixture is dry, stirring constantly. 9 Add the stock and bring to the boil, then turn the heat to low. Cover with foil and then with a lid. Transfer to the oven and cook for three hours until tender. 10 Serve the curry with the flatbreads, topped with fresh coriander, chopped spring onions and dollops of plain yoghurt, if desired.
1 In a bowl, whisk together all of the ingredients for the marinade. Add the goat meat and stir to coat thoroughly. Place in the fridge for at least four hours. 2 In a bowl, combine the flour, lard and salt for the flatbreads. Add just enough warm water until the mixture comes together in a rough dough. 3 Transfer the dough to a floured surface and knead for 2-3 minutes. Divide into 4-6 equal portions and roll into balls. Place on a baking tray, cover with cling film and allow to rest for 90 minutes. 4 Lightly brush two sheets of parchment paper with rapeseed oil. One at a time, place a dough ball between the sheets of and roll out to 2-3mm thick. 5 Heat a griddle pan or large frying pan over a medium-high heat. Dust lightly with
Per serving: 570kcals, 17.7g fat (4g saturated), 65.2g carbs (12g sugars), 37.4g protein, 7.7g fibre, 1.125g sodium
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larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
40-53
IN THIS SECTION
FLIPPIN' FANTASTIC, p40
These creations prove that pancakes aren't just for Tuesdays
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I SAY TOMATO, YOU SAY, p45
Tinned tomatoes are storecupboard staples for a reason
PANCAKE PERFECTION, p52
Bring Pancake Tuesday to the next level
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Flippin’ fantastic GET PREPPED FOR PANCAKE TUESDAY WITH THESE INDULGENT CREATIONS
58 Easy 40 Easy Food Food
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FEBRUARY OCTOBER 2019 2018
18/01/2019 10:29
cooking for fun night larder luckdate pancakes
Lemony crĂŞpes Suzette Serves 4
For the pancakes: 2 large eggs 180ml milk 120ml water 120g plain flour 45g butter, melted, plus extra to cook
For the lemon-orange butter: 4 tbsp caster sugar Zest and juice of 1 lemon 120ml fresh orange juice 2 tbsp orange liqueur (optional) 90g butter
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1 Whisk together the ingredients for the pancakes until smooth. Cover and refrigerate for one hour. 2 Heat some butter in a frying pan over a medium-high heat. Pour some batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating. Cook for 40 seconds, then flip and cook for another 10 seconds. Keep warm while you repeat with the rest of the batter. 3 Add the sugar to a frying pan over a medium-low heat. Allow the sugar to melt slowly without stirring until it becomes a deep amber colour. 4 Remove the pan from the heat and stir in the lemon zest, lemon juice, orange juice and orange liqueur (if using).
5 Return the pan to the heat to warm through, then stir in the butter and simmer until the sauce is glossy and reduced slightly. 6 Fold the pancakes into triangles and turn in the pan to coat in the lemonorange butter sauce. Serve immediately.
Per serving: 499kcals, 34.3g fat (20.8g saturated), 40.9g carbs (17.3g sugars), 8.4g protein, 0.9g fibre, 0.276g sodium
Easy Food Food 59 41 Easy
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18/01/2019 10:30
larder luck pancakes
Steak, mushroom and blue cheese pancakes with balsamic glaze Serves 6
For the pancakes: 2 large eggs 180ml milk 120ml water 120g plain flour 45g butter, melted, plus extra to cook For the filling: 600g lean steak Olive oil, for drizzling Sea salt and black pepper 30g butter 2 garlic cloves 2 sprigs of fresh thyme 200g mushrooms, sliced 150g spinach 60g blue cheese, crumbled To serve: Balsamic glaze Rocket
TOP TIP:
If you don’t have ba lsamic glaze (also known as balsamic syrup), simply place some balsamic vinegar in a pan and reduce over a medium-high heat unt il thickened and sticky.
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1 Whisk together the ingredients for the pancakes until smooth. Cover and refrigerate for one hour.
2 Heat some butter in a frying pan over a medium-high heat. Pour some batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating. Cook for 40 seconds, then flip and cook for another 10 seconds. Keep warm while you repeat with the rest of the batter. 3 Heat a frying pan over a high heat. Rub the steaks with oil and season with salt and pepper. Add to the pan and cook for three minutes until a nice crust has formed on the steak. Flip over and add the half of the butter, the garlic and thyme. Use a spoon to drizzle the foamy butter over the steak and cook for 3-4 minutes for medium-rare. Remove the steaks, thyme and garlic from the pan. Set the steak aside to rest for 10-15 minutes before slicing. Chop the garlic. 4 Add a drizzle of oil to the pan with the remaining butter. Add the mushrooms and cook for 3-5 minutes until browned. 5 Add the spinach and chopped garlic and cook for another two minutes until the spinach has wilted. 6 To assemble, layer a pancake with spinach and mushrooms. Add a few slices of steak and blue cheese. Fold into triangles, then drizzle with the balsamic glaze. Serve warm with a rocket salad. Per serving: 411kcals, 23.3g fat (11.8g saturated), 20.6g carbs (2.4g sugars), 9.4g protein, 2.1g fibre, 0.376g sodium
Easy Food 43
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3-ingredient flourless banana pancakes Makes 6
1 large ripe banana 2 eggs 1/8 tsp baking powder Pinch of cinnamon (optional) Butter, olive oil or cooking spray, to cook To serve: Chopped walnuts Honey
1 Mash the banana with the back of a fork. Whisk in the eggs, baking powder and cinnamon (if using) until well combined. 2 Heat a pan over a medium-high heat and add the butter, oil or a coating of cooking spray. Spoon the batter into the hot pan and cook for 2-3 minutes. When bubbles form in the centre of the pancake, flip over and cook for another 2-3 minutes. Serve the banana pancakes warm with any desired toppings. Per serving: 65kcals, 4.2g fat (2.2g saturated), 5.3g carbs (2.9g sugars), 2.1g protein, 0.6g fibre, 0.04g sodium
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TOP TIP:
For an easy candied walnut topping, coo k some chopped walnu ts and honey together in a pan over a medium heat for 3-4 minutes until sticky.
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FEBRUARY 2019
18/01/2019 10:30
cooking for fun date night
I SAY TOMATO, YOU SAY... TINNED TOMATOES ARE CUPBOARD STAPLES FOR A REASON
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EasyFood Food 45 45 Easy
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46 Easy Food
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FEBRUARY JANUARY 2019 2018
18/01/2019 10:27
cooking fun date night larder luckfor tinned tomatoes
Amped-up tomato up Serves 4 30g butter ½ tbsp olive oil ½ an onion, chopped 3 anchovies, from a jar 4 garlic cloves, crushed 1 red chilli, deseeded and chopped ½ tsp dried oregano 2 x 400g tins of plum tomatoes 300ml chicken stock Salt and black pepper 50ml cream, to finish (optional) 1 Melt the butter with the olive oil in a large pan over a medium heat. Add the onion and anchovies and cook for 5-6 minutes until the anchovies have
melted and the onion has softened. 2 Add the garlic, chilli and oregano and cook for two minutes longer. 3 Add the tomatoes and cook for two minutes, using the back of a wooden spoon to crush the tomatoes against the sides of the pan. 4 Add the chicken stock, bring to a boil and then reduce the heat. Simmer gently for 8-10 minutes. Season to taste with salt and plenty of black pepper, bearing in mind that the anchovies and stock have already contributed salt. 5 Use a stick blender to whizz until smooth. Stir in the cream, if desired. Heat through gently before serving.
Per serving: 170kcals, 10.5g fat (4.9g saturated), 13.8g carbs (9g sugars), 7.7g protein, 2.8g fibre, 0.905g sodium
This soup is ideal for the winter, when fresh tomatoes aren’t in season. If you’re not a fish lover, don’t worry about the anchovies — they don’t make the soup taste fishy, but rather add a lovely layer of umami flavour. This can also be accomplished through adding a splash of Worectershire sauce.
To make this vegetarian, omit the anchovies, add a splash of soy sauce with the tomatoes and use veggie stock instead of chicken.
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EasyFood Food 47 47 Easy
18/01/2019 10:27
One-pan crispy chicken with tomato rice Serves 6 6 chicken thighs, skin on, bone in 1 tbsp olive oil 1 onion, chopped 1 red pepper, deseeded and chopped 2 garlic cloves, crushed Salt and black pepper 4-5 sun-dried tomatoes in oil, chopped ½ tsp dried oregano 300g uncooked long grain rice 1 x 400g tin of chopped tomatoes 450ml chicken stock Handful of fresh basil leaves, chopped, plus extra to serve
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1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Heat the oil in a large, deep ovenproof cast iron pan or casserole dish (at least 30cm in diameter) over a medium-high heat. 2 Add the chicken, skin side down, and sear for 3-4 minutes. Flip over and sear for another 2-3 minutes until golden all over. Transfer to a plate and set aside. 3 Add the onion and red pepper and cook for 5-6 minutes or until the onion is transparent. Season with salt and black pepper. Add the garlic and cook for 30 seconds longer. 4 Stir in the sun-dried tomatoes, oregano, rice, tinned tomatoes and chicken stock. Bring to a simmer and cook for 4-5 minutes. 5 Add the chicken thighs, turning to coat in the sauce, and arrange them skin side up on
top. Transfer to the oven and bake for 40 minutes or until the rice has absorbed all of the liquid. 6 Remove the foil and cook for another 10 minutes or until the chicken is golden, crispy and completely cooked through. Scatter with fresh basil, to serve. Per serving: 434kcals, 11.2g fat (2.6g saturated), 47.6g carbs (3.8g sugars), 34.1g protein, 2.5g fibre, 0.376g sodium
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FEBRUARY JANUARY 2019 2018
18/01/2019 10:29
cooking fun date night larder luckfor tinned tomatoes
Smoky prawns with tomato, chorizo and coriander Serves 2 1½ tbsp olive oil, plus extra to drizzle 60g chorizo, chopped 1 onion, sliced 2 garlic cloves, crushed ½ tsp smoked paprika Pinch of chilli flakes (optional) Salt and black pepper 1 x 400g tin of chopped tomatoes Splash of red wine vinegar Pinch of sugar 125g raw king prawns, peeled and deveined Handful of fresh coriander, chopped To serve: Crusty bread, boiled potatoes, rice or pasta Lemon wedges
1 Heat half of the oil in a large pan over a medium-high heat. Cook the chorizo for 4-5 minutes until golden, then transfer to a plate using a slotted spoon. 2 Add the remaining oil to the pan and turn the heat to medium. Cook the onion gently for 8-10 minutes until softened but not coloured, stirring often. Add the garlic, paprika, chilli flakes (if using) and some salt and pepper. Cook for another 1-2 minutes. 3 Return the chorizo to the pan and add the tomatoes, vinegar and sugar. Bring to a gentle simmer and season to taste. Cook for 20 minutes, stirring often, until reduced and rich. 4 When you’re ready to serve, add the prawns to the pan. Cook for 3-4 minutes until just pink. 5 Stir through most of the coriander along with a drizzle of olive oil. Add extra salt and pepper if needed. and adjust the seasoning. Serve with crusty bread, boiled potatoes, rice or pasta, with lemon wedges on the side.
Amy McGillicuddy
“This dish was easy to make and the ingredients are very accessible. We tried this dish two ways, first with crusty bread and then with tagliatelle. It works well for tapas with the crusty bread but, for a main dish, my husband and son both agreed that the pasta was nicest. The chorizo and prawns worked so well together that my son wants this one on the menu every week! I agree — it was absolutely delicious and full of flavour.”
Per serving: 369kcals, 23.2g fat (6.1g saturated), 15.6g carbs (8g sugars), 26.5g protein, 4.3g fibre, 0.567g sodium
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Easy EasyFood Food 49 49
18/01/2019 10:29
Sardinian bread pudding Serves 4 2 tbsp extra-virgin olive oil, plus extra for drizzling 1 small onion, peeled and chopped 2 garlic cloves, peeled and chopped ½ tsp dried oregano 2 x 400g tins of plum tomatoes Salt and black pepper 1 bay leaf Pinch of sugar 200g rustic white bread, slightly stale, sliced 1½cm thick 1 x 250g ball of fresh Mozzarella, torn
1 Heat the oven to 180˚C/160˚C fan/gas mark 4. Heat the oil in a large pan over a medium heat and cook the onion for 8-10 minutes. Add the garlic and oregano and cook for 1-2 minutes longer. 2 Add the tomatoes and crush against the sides of the pan using a wooden spoon. Season with salt and pepper and add the bay leaf and sugar. Bring to a simmer and cook for 10 minutes. Taste and add more salt, pepper or sugar as needed. 3 Pour half of the tomato sauce into a 20cm square baking dish. Arrange half the bread pieces over the sauce, tearing them to fit into a roughly even layer and pressing them down lightly. Drizzle with olive oil and season with
salt and pepper. 4 Layer over half of the Mozzarella. Pour over the remaining sauce and top with the remaining bread pieces, pushing them down a little into the sauce. Drizzle over more olive oil and scatter over the remaining Mozzarella. 5 Bake for 25 minutes until golden and bubbling. Allow to sit for 10 minutes, then serve with a green salad. Per serving: 389kcals, 19.9g fat (19g saturated), 34.3g carbs (9.9g sugars), 20.1g protein, 3.7g fibre, 0.624g sodium
This is inspired by a traditional Sardinian recipe called mazzamurru, originally a way to use up stale bread. If you love the combination of cheese toasties with tomato soup, this might be the perfect comfort food for you!
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FEBRUARY JANUARY 2019 2018
18/01/2019 10:29
cooking fun date night larder luckfor tinned tomatoes
Hungarian goulash Serves 4-6 900g stewing beef, chopped Salt and black pepper 50g plain flour 3 tbsp olive oil 2 onions, sliced 2 red peppers, deseeded and sliced 4 garlic cloves, crushed 3 tsp smoked paprika 120ml red wine 1 x 400g tin of chopped tomatoes 600ml beef stock 2 bay leaves To serve: Fresh parsley, chopped Sour cream (optional) Pasta or mash
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1 Season the beef with salt and pepper, then toss in the flour until lightly coated. 2 Heat two tablespoons of the olive oil in a casserole dish over a medium-high heat and brown the beef on all sides, working in batches to avoid crowding the pan and adding more oil if needed. Transfer the browned beef to a plate and set aside. 3 Add the remaining oil to the same pan over a medium-low heat and cook the onions and peppers for 8-10 minutes until softened. Add the garlic and paprika and cook for one minute longer. 4 Add the wine and bubble for 2-3 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. 5 Add the tomatoes, beef stock, bay leaves and some salt and pepper. Bring to a boil over high heat, then reduce the heat
to low and simmer covered for one hour and 30 minutes. Uncover and cook for one hour longer. 6 Scatter over some fresh parsley and add a dollop of sour cream to each portion, if desired. Serve with pasta or mashed potatoes. Per serving: 431kcals, 17g fat (4.7g saturated), 15.5g carbs (4.4g sugars), 49.1g protein, 2.5g fibre, 0.465g sodium
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EasyFood Food 5151 Easy
18/01/2019 10:29
Pancake perfection GET THAT BAKING FEELING WITH THESE CREATIVE TREATS
58 52 Easy Food
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FEBRUARY OCTOBER 2019 2018
18/01/2019 10:25
cooking for fun date lardernight luck
Dr. Oetker chocolate chip pancakes Makes 5
For the pancakes: 230g plain flour Pinch of salt 2 tsp Dr. Oetker baking powder 30g caster sugar 2 large eggs 200ml milk 50g Dr. Oetker Chocolate Chips, plus extra to serve 50g Dr. Oetker Chocolate Bar For the cream: 250ml cream Âź tsp Dr. Oetker Cream of Tartar 1 Sift the flour, salt, baking powder and sugar into a large bowl and make a well in the centre. Add the eggs and milk and whisk until smooth. 2 Fold in Dr. Oetker Chocolate Chips. 3 Heat a heavy-based frying pan over a medium-high heat and add some oil. Spoon in some of the batter. Cook until bubbles start to appear, then use a spatula to flip the pancakes and cook the other side for about one minute until just cooked. Transfer to a plate and repeat until all of the pancakes are cooked. 4 In a large bowl, add the cream and Dr. Oetker Cream of Tartar. Whip the cream until thickened. 5 In a small bowl, break up the Dr. Oetker Chocolate Bar into squares. Microwave for 30-second intervals until melted, stirring each time until completely smooth. 6 Stack the pancakes onto a plate, dollop the cream on top, drizzle with the melted chocolate and sprinkle on extra Dr. Oetker Chocolate Chips.
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Dr. Oetker rainbow pancakes with marshmallow sauce Makes 5
For the pancakes: 230g plain flour Pinch of salt 2 tsp Dr. Oetker Baking Powder 30g caster sugar 2 large eggs 200ml milk Dr. Oetker Extra Strong Food Colouring (purple, blue, yellow, green, pink)
For the marshmallow sauce: 100g Dr. Oetker Heart Marshmallows 100ml double cream To decorate: Dr. Oetker Ultimate Sprinkle Mix Dr. Oetker Giant White Chocolate Stars
1 Sift the flour, salt, baking powder and sugar into a large bowl and make a well in the centre. Add the eggs and milk and whisk until smooth. 2 Divide the mix into five small bowls and stir a few drops of colouring into each until a bright shade is reached. 3 Heat a heavy-based frying pan over a medium-high heat and add some oil. Pour in one of the bowls of batter. Cook until bubbles start to appear, then use a spatula to flip the pancakes and cook the other side for about one minute until just cooked. Transfer to a plate and repeat until all of the pancakes are cooked. 4 For the marshmallow sauce, gently melt the Heart Marshmallows with the cream in a saucepan over a medium-low heat. The sauce will thicken slightly as it cools. 6 Stack the pancakes on a plate, pour on some of the marshmallow sauce and top with Dr. Oetker Sprinkles and Dr. Oetker White Giant Chocolate Stars.
Easy Food 59 53
18/01/2019 10:26
LoSalt_Easy Food Magazine_FP.qxp_Layout 1 22/11/2018 15:31 Page 1
Looking to reduce your salt intake without compromising on taste? ...try switching to the original and best reduced sodium salt
LoSalt recipe
Serves: 4 Prep: 15 mins Cook: 2 hours
Festive Beef Tagine • Preheat the oven to 180oC, gas mark 4. • Heat the oil and fry the onion and steak for 4-5 minutes to brown. Add the spices and garlic and cook for 1 minute. • Stir in the chick peas, tomatoes, cranberries, 200ml water and lemon and bring to the boil. • Stir in the squash and transfer to a casserole dish. Cover with a tight fitting lid and cook for 2 hours until the meat is tender, checking every 40 minutes or so and adding a splash of water if it starts to look dry. Remove the cinnamon stick. Stir in the LoSalt and coriander and serve with couscous.
1 tbsp oil 1 onion, chopped 400g pack diced braising steak 1 cinnamon stick 1 tsp ground coriander ½ tsp mixed spice 1 clove garlic, chopped 400g can chick peas, drained 400g can chopped tomatoes 75g dried cranberries 1 preserved lemon, chopped 400g butternut squash, peeled and diced ½ tsp LoSalt 28g pack fresh coriander, chopped
Visit losalt.com for many more delicious recipes
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18/01/2019 10:47
what's for dinner? FEEDING YOUR FAMILY, MADE EASY!
56-73
IN THIS SECTION
WEEKLY MENU PLANNER, p56
Keep it simple, keep it quick with our whole week's worth of tasty family meals
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FIVEINGREDIENT CHICKEN p68
These handy chicken dinners are perfect for busy weeknights
FROM THE BUTCHER'S BLOCK, p72
Local butcher Michael Fleming talks steak dinners
Easy Food 55
18/01/2019 09:55
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
56 Easy Food
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FEBRUARY 2019
18/01/2019 10:24
what's for dinner? weeknight meals
Monday Butternut squash red curry laksa Serves 4
1 butternut squash, peeled, halved, deseeded and chopped into chunks 1 tbsp olive oil Salt and black pepper Pinch of dried chilli flakes 1 tbsp coconut oil 2 tbsp red curry paste Juice of 1 lime 2 x 400g tins of coconut milk 300ml vegetable stock 200g rice noodles To serve: Large handful of fresh coriander, roughly chopped 1 red chilli, deseeded and sliced (optional) Lime wedges, for squeezing
1 Preheat the oven to 200°C/180˚C fan/gas mark 6. Place the squash pieces on a baking tray. Drizzle with olive oil, season with salt and black pepper and roast for 30 minutes. 2 Meanwhile, heat a wok or large pan over a medium-high heat and add the coconut oil. Add the curry paste and stir for one minute, then add the coconut milk and stock. 3 Turn the heat down and simmer for 15 minutes. Add lime juice and/or a pinch of brown sugar to taste. 4 Add the rice noodles and simmer for 3-4 minutes until softened. 5 To serve, divide the roasted squash amongst four bowls. Pour over the laksa and top with fresh coriander and sliced chillies, if desired. Serve with extra lime wedges, for squeezing.
Per serving: 559kcals, 47.5g fat (40.4g saturated), 29.1g carbs (4.6g sugars), 5.4g protein, 1.6g fibre, 0.669g sodium
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Meat-free Monday!
If you’re not cooking for vegetarians, add a splash of fish sauce, to taste, in step 4, and feel free to use chicken stock instead of vegetable.
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Easy Food 57
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Tuesday ProvenÇal chicken stew Serves 4-6
120g plain flour Salt and black pepper 6 chicken thighs, or a mixture of thighs and drumsticks, skins removed 4 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 120ml white wine 1 x 400g tin of crushed tomatoes 150g black olives, pitted Handful of fresh parsley, chopped Handful of fresh basil leaves, torn To serve: Crusty bread or mashed potato
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1 Preheat the oven to 150˚C/130˚C fan/gas mark. 2 In a resealable bag, combine 100g of the flour with some salt and pepper. Add the chicken pieces, seal the bag and shake to coat. 3 Heat the oil in a large casserole dish over a medium-high heat and cook the chicken for 8-10 minutes until browned on all sides. Using tongs, transfer to a plate lined with kitchen paper towels to drain, then arrange in the bottom of a slow cooker. 4 Add the onion to the same pan over a medium-high heat and sprinkle over the remaining flour. Cook for 10 minutes until lightly browned, stirring frequently. Add the garlic and cook for 1-2 minutes. 5 Pour in the wine and cook for 2-3 minutes, using a wooden spoon to scrape up any
sticky bits from the bottom of the pan. 6 Turn the heat to high and add the tomatoes and olives. Season to taste with salt and pepper. Reduce the heat and simmer for 10-15 minutes until reduced. 7 Add the chicken back into the pot. Cover tightly with a layer of foil and then the lid of the casserole dish. Place in the oven and cook on low for 1½ hours until the chicken is tender. 8 Divide the stew amongst shallow bowls and garnish with the parsley and basil. Serve immediately with crusty bread or mashed potato.
Per serving: 355kcals, 22.4g fat (4.7g saturated), 17g carbs (4.5g sugars), 21.8g protein, 3.2g fibre, 0.33g sodium
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FEBRUARY 2019
18/01/2019 10:24
what's for dinner? weeknight meals
Wednesday Mediterranean meatloaf Serves 4-6
For the meatloaf: 900g beef mince ½ a red onion, finely chopped 2 garlic cloves, crushed 2 tsp dried oregano 90g breadcrumbs 2 eggs 2 tbsp tomato purée 2 tbsp fresh mint, finely chopped 3 tbsp parsley, finely chopped Salt and black pepper 1 tbsp red wine vinegar 60g Feta, crumbled
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For the glaze: 4 tbsp ketchup 2 tbsp wholegrain mustard 1 tsp smoked paprika 2 tbsp brown sugar 2 tsp red wine vinegar 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Place the beef mince in a bowl and add the onion, garlic, oregano, breadcrumbs., eggs, tomato purée, mint, parsley, vinegar and some salt and pepper. Gently mix together using clean hands until just combined; be careful not to overmix. 3 Gently fold in the Feta. Transfer the mixture into a loaf tin.
4 In a small bowl, combine together all of the ingredients for the glaze until smooth. Brush over the top of the meatloaf, then bake for 45 minutes until completely cooked throughout. If the top of the meatloaf begins to brown too quickly, cover with foil and continue to bake. 5 Allow to rest for 10 minutes before slicing and serving. Per serving: 432kcals, 14.6g fat (5.8g saturated), 20.6g carbs (8.1g sugars), 52g protein, 1.9g fibre, 0.558g sodium
TOP TIP: Make meatloaf burgers by adding slices of leftover meatloaf to burger buns with your favourite toppings.
Easy Food 59
18/01/2019 10:24
Thursday Carbonara pizza Makes 1 pizza
2 tsp olive oil 80g pancetta or streaky bacon, chopped 200g Ricotta 40g Parmesan, grated 2 large egg yolks, beaten 1 garlic clove, crushed Black pepper 1 prepared pizza base 150g Mozzarella, grated Handful of fresh rocket (optional)
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1 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7. 2 Heat the oil in a small pan over a medium heat and cook the pancetta for 5-6 minutes until golden and crisp. Transfer to a plate lined with kitchen paper and set aside. 3 In a bowl, combine the Ricotta, Parmesan, egg yolks, garlic and half of the bacon. Season generously with black pepper. 4 Spread the mixture over the prepared pizza
base, leaving a 1cm border. Top with the Mozzarella and the remaining bacon. 5 Bake for 12 minutes until golden. Scatter the pizza with fresh rocket, if desired, then slice and serve.
Per ½ pizza: 738kcals, 41.1g fat (13g saturated), 47.9g carbs (2.5g sugars), 43.3g protein, 2.6g fibre, 0.691g sodium
FEBRUARY 2019
18/01/2019 12:56
Friday Creamy garlic salmon Serves 4
2 tbsp olive oil 4 salmon fillets Salt and black pepper 3 garlic cloves, crushed 200ml cream 160ml chicken or vegetable stock 1 tsp dried oregano 50g Parmesan, grated 1 tbsp cornflour, mixed with 1 tbsp water 60g baby spinach, roughly chopped 30g sun-dried tomatoes, roughly chopped
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To serve: Baked potatoes or mash Green vegetables 1 Heat the oil in a large pan over a mediumhigh heat. Season the salmon fillets and add to the pan, skin side down. Cook for 5-6 minutes, then turn the heat to medium, gently flip the salmon over and cook for 2-3 minutes until barely cooked. Transfer to a plate and set aside. 2 Add the garlic to the same pan and cook for one minute. Add the cream, stock, oregano and Parmesan. Whisk in the cornflour mixture, season to taste and simmer for 2-3 minutes. 3 Add the spinach and sun-dried tomatoes
and simmer for 1-2 minutes until the spinach begins to wilt. Add the salmon back to the pan, heat through for 1-2 minutes and then serve with baked or mashed potatoes and some green vegetables. Per serving: 359kcals, 22.3g fat (5.7g saturated), 5.1g carbs (1.2g sugars), 36.8g protein, 0.8g fibre, 0.382g sodium
Easy Food 61
18/01/2019 10:24
Saturday Pasta with sundried tomato Mascarpone sauce Serves 4
320g fusilli or other short pasta 60g chorizo, chopped 1 small onion, chopped 150g mushrooms, chopped 120g broccoli, chopped into small florets 4 garlic cloves, crushed 200g tomato passata 3 tbsp sun-dried tomato pesto 120g Mascarpone 30g Parmesan, grated, plus extra to serve 1 Bring a large pan of salted water to a boil and cook the pasta according to package instructions. 2 Meanwhile, heat the oil in a large, deep pan over a medium-high heat and cook the chorizo
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for 3-4 minutes until golden brown. Transfer to a plate using a slotted spoon. 3 Add the onion to the pan. Season with salt and black pepper and cook over a medium heat for 5-6 minutes until softened. Add the mushrooms and broccoli and cook for 3-4 minutes. Add the garlic and cook for one minute longer. 4 Stir in the tomato passata, sun-dried tomato pesto and Mascarpone. Add back in the chorizo and season to taste with salt and plenty of black pepper. 5 When the pasta is cooked, drain well, reserving a little of its cooking water. Add the pasta to the pan and stir to combine. Add a splash of the cooking water if needed to loosen the sauce. Stir in the Parmesan and divide amongst bowls. Sprinkle with extra Parmesan, to serve. Per serving: 564kcals, 22.3g fat (11.1g saturated), 70.4g carbs (6.9g sugars), 19.8g protein, 4.8g fibre, 0.378g sodium
FEBRUARY 2019
18/01/2019 10:24
what's for dinner? weeknight meals
Dessert Five minute lemon pudding Serves 4
100g caster sugar 100g butter, softened 100g self-raising flour 2 eggs Zest of 1 lemon ½ tsp vanilla extract To serve: 4 tbsp lemon curd Ice cream or whipped cream
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1 In a bowl, beat together the sugar, butter, flour, eggs, lemon zest and vanilla until creamy. Transfer to a microwave-proof baking dish. 2 Microwave on high for 1½ minutes, turning halfway through, until risen and set. Allow to stand for one minute. Place the lemon curd in a small jug and microwave for 30 seconds, then stir until smooth. 3 Divide the pudding between bowls and pour over the melted curd. Serve with ice cream or whipped cream. Per serving: 397kcals, 22.7g fat (13.6g saturated), 44.3g carbs (25.3g sugars), 5.6g protein, 0.7g fibre, 0.175g sodium
Easy Food 63
18/01/2019 10:25
Sunday One-pan chicken with honeyed winter veg Serves 4
5 garlic cloves, crushed Zest of 1 lemon 1 tsp smoked paprika 1 tbsp fresh parsley, chopped 2 tsp fresh thyme leaves Salt and black pepper 4 chicken fillets 2 tbsp olive oil, plus extra for greasing 2 tbsp honey 1 sweet potato, peeled and chopped 1cm thick
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2 parsnips, peeled and chopped 1cm thick 2 beetroots, peeled and chopped 1cm thick 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Grease a large baking dish with a thin layer of olive oil. 2 n a small bowl, combine together the garlic, lemon zest, smoked paprika, parsley, thyme and some salt and pepper to form a coarse paste. Rub liberally over the chicken fillets and place in the baking dish. 3 In a bowl, combine together the olive oil and honey. Heat in the microwave for 10 seconds
to loosen the honey. 4 Add the vegetables to the bowl, toss with the olive oil and honey mixture and season with salt and black pepper. 5 Place the vegetables all around the chicken in the baking dish. Drizzle over any remaining oil and honey from the bowl. 6 Roast for 30 minutes, or until the chicken is completely cooked throughout.
Per serving: 460kcals, 17.4g fat (3.8g saturated), 34.6g carbs (18.3g sugars), 41.9g protein, 5.4g fibre, 0.218g sodium
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FEBRUARY 2019
18/01/2019 12:58
what's for dinner? weeknight meals
Dessert Chocolate chip cookie bars Makes 24
225g unsalted butter, at room temperature 150g brown sugar 100g granulated sugar 2 large eggs 1½ tsp vanilla extract 340g plain flour ¾ tsp salt 1 tsp bicarbonate of soda 320g dark chocolate chips 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm square baking tin with parchment paper and set aside.
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2 In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and beat for 3-4 minutes until fluffy. 3 In a separate bowl, sift together the flour, salt and bicarbonate of soda. 4 Gradually stir the dry ingredients into the butter mixture until just combined. Add the chocolate chips and stir until just combined. 5 Transfer the dough into the prepared baking tin and smooth the top with a spatula, spreading evenly to the edges. 6 Bake for 35-40 minutes, or until lightly browned. Remove from the oven and allow to cool before slicing and serving. Per serving: 238kcals, 12.1g fat (7.7g saturated), 29.3g carbs (17.5g sugars), 3.1g protein, 0.8g fibre, 0.196g sodium
Sharon Rasmussen
"This was a simple and straightforward recipe to follow. The ingredients would be found in most cupboards and these bars could be rustled up in 40 minutes from start to finish. I used the food mixer, which made things a lot easier especially as I had a five-month-old eager to help out! The bars were so tasty, great on their own with a cuppa or really nice served warm with a scoop of icecream. Everyone from kids to adults really enjoyed them. "
Easy Food 65
18/01/2019 10:25
LOOSE ENDS • Use red wine vinegar to deglaze your pan when making a sauce, or to add a splash of brightness to stews, soups or braises.
• Add chopped sun-dried tomatoes, sliced black olives and crumbled Feta to scrambled eggs and top with chopped fresh basil for a Mediterranean-inspired morning.
• Grate raw beetroot into homemade coleslaw for an added flavour and colour boost.
• If you’re making the One-Pan Chicken, make a double batch of the lemon, garlic and herb rub and use on fish fillets the following evening.
• Mix lemon curd with crème fraiche and dollop over porridge, granola or pancakes for a sweet breakfast treat.
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FEBRUARY 2019
18/01/2019 10:25
CREAMY CURRIED PORK
Why choose Avonmore Cooking Cream? √ Same great taste as standard cream, but with 50% less fat
√ Smooth, thick consistency gives lovely depth and flavour to curries, pasta dishes & casseroles √ Resilient and able to withstand higher cooking temperatures than other creams √ Very stable, no fear of your sauce separating and splitting √ Handy pouring spout, ideal for pouring cream into all your favourite dishes
So whether it’s a quick and simple pasta dish or a tasty homemade curry, add Avonmore Cooking Cream for all the delicious flavour that you would expect, with fewer calories!
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Serves 4 1 tbsp curry powder ½ tsp mustard powder ½ tsp water 4 pork chops, trimmed and cut into bitesized pieces 2 tsp vegetable oil 250g mushrooms, sliced 170ml Avonmore Cooking Cream 150g green beans, trimmed and halved To serve: Mashed potatoes
mushrooms to the pan. Cook for 3-4 minutes until browned. 4 Stir in the Avonmore Cooking Cream with a wooden spoon, scraping up any browned bits from the bottom of the pan. 5 Return the pork to the pan and cook for 8-10 minutes until cooked through. 6 Add the green beans during the last three minutes of cooking, so they are tender but still crisp. Serve the curried pork hot on a bed of mashed potato. Per Serving 330kcals, 24.6g fat (9.2g saturated), 6.9g carbs, 2.4g sugar, 21.2g protein, 2.5g fibre, 0.074g sodium
1 Stir together the first three ingredients to form a smooth paste. Rub all over the pork to coat. 2 Heat the oil in a frying pan over a medium-high heat and cook the pork for four minutes, stirring occasionally to sear the meat on all sides. Remove from the pan and set aside. 3 Increase the heat and add the
15/08/2018 18/01/2019 16:29 10:48
quick-fix chicken These handy chicken dinners are perfect for busy weeknights
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FEBRUARY OCTOBER 2019 2017
18/01/2019 10:21
festive what’s entertaining for dinner? make chicken ahead
Quick chicken piccata Serves 4
30g plain flour Salt and black pepper 4 chicken fillets 60g butter 80ml white wine Zest and juice of 1 lemon 2 tbsp capers A handful of fresh parsley, chopped (optional) To serve: Oven-roasted new potatoes 1 In a shallow bowl, mix the flour, salt and black pepper. 2 Place the chicken between two sheets of cling film and pound with a rolling pin until they are an even thickness. 3 Dip the chicken in the flour mixture to coat both sides and shake off any excess. 4 Heat the butter in a large frying pan over a medium heat. Brown the chicken on both sides, then remove to a plate and set aside. 5 Add the wine to the pan and bubble for a minute, scraping up any browned bits from the bottom. Stir in the lemon zest, lemon juice and capers. 6 Return the chicken to the pan. Cover with a lid and simmer for 12-15 minutes until cooked through. 7 Scatter with chopped parsley and serve with roasted baby potatoes or pasta. Per serving: 414kcals, 22.3g fat (10.5g saturated), 8g carbs (0.6g sugars), 40.3g protein, 0.8g fibre, 0.372g sodium
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Easy Food 69
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Chicken enchiladas Serves 6-8
1 roast chicken (shop-bought or homemade), shredded 150g sour cream, plus extra to serve 2 x 400g jars of enchilada sauce (or 2 x 400g tins of tomato passata, mixed with 2 tbsp enchilada seasoning) 10 corn tortillas 300g Cheddar, grated
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1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. Spread a layer of enchilada sauce on the bottom of a rectangular baking dish. 2 Mix the chicken with the sour cream and half of the enchilada sauce. 3 Layer two spoonfuls of the mixture down the centre of a tortailla wrap. Top with some Cheddar and roll up the tortilla. Place, seam side-down, into the dish. Repeat with the remaining tortillas and chicken mixture. 4 Spread the remaining enchilada sauce over
the top of the enchiladas and sprinkle over the remaining cheese. 5 Cover with foil and bake for 30 minutes until bubbly. Remove the foil and bake again for 10 minutes until browned on top. Leave to stand for 10 minutes before serving with more sour cream. Per serving: 448kcals, 22.2g fat (8.4g saturated), 21.3g carbs (4.9g sugars), 39.8g protein, 1.9g fibre, 0.333g sodium
FEBRUARY 2019
18/01/2019 10:21
festive entertaining make ahead
Slow-cooker BBQ chicken Serves 6-8
2 tsp vegetable oil ½ an onion, finely chopped 1kg skinless chicken thigh fillets 600ml barbecue sauce To serve: Brioche baps Coleslaw
minutes until softened. 2 Transfer to a slow cooker with the chicken thighs and barbecue sauce. Stir together and cook on high for three hours or until fork tender. 3 Shred the chicken using two forks and coat in the barbecue sauce. 4 Pile into toasted brioche baps and add some coleslaw. Per serving: 273kcals, 10.2g fat (2.9g saturated), 29.4g carbs (20.9g sugars), 16.8g protein, 0.6g fibre, 0.953g sodium
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1 Heat the oil in a frying pan over a medium heat and cook the onion for 5-7
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Easy Food 71
18/01/2019 10:22
Fillet steaks with café de Paris butter
¼ tsp curry powder Pinch of cayenne pepper
Serves 2 (with plenty of extra butter) For the Café de Paris butter: 500g butter, at room temperature 2 tbsp ketchup 1 tbsp Dijon mustard 2 tsp capers 1 shallot, very finely chopped 1 garlic clove, crushed 2 anchovy fillets Juice of 1 lemon 2 tsp lemon zest 2 tbsp Worcestershire sauce 2 tbsp fresh parsley, roughly chopped 2 tsp fresh thyme leaves 1 tsp fresh tarragon leaves, chopped ½ tsp rosemary leaves, chopped 1 tsp ground black pepper ¼ tsp paprika
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For the steaks: 2 fillet steaks, around 100-120g each Salt and black pepper Rapeseed oil, for cooking To serve: Jacket chips 1 In a large bowl, beat the butter with a wooden spoon until slightly creamy texture. 2 In a blender or food processor, whizz the remaining ingredients for the Café de Paris butter into a smooth paste, then beat this paste into the whipped butter. 3 Spoon 2-3 tablespoons worth of butter onto a piece of cling film and roll up tightly into a small log. Repeat with the remaining butter. Store the butter in the freezer, removing a log
at a time when needed. 4 Take the steaks out of the fridge 30 minutes before cooking and allow to come to room temperature. Pat dry with kitchen paper, then season on both sides with salt and pepper. 5 Heat a heavy pan over a high heat until very hot. Add a splash of rapeseed oil. Add the steaks and cook for 2-3 minutes per side for medium-rare or until cooked to your liking, turning to sear the rounded edges too. 6 As the steaks cook, unwrap one log of the Café de Paris butter and cut into slices. 7 When the steaks are almost cooked, add a thick slice of the butter to the pan and allow to foam. Baste the steaks with the butter. 8 Transfer the steaks to a plate, tent loosely with foil and allow to rest for 8-10 minutes. 9 Serve the steaks with a slice of Café de Paris butter on top and thick-cut jacket chips. Per Serving 410kcals, 31.1g fat (9.9g saturated), 9.8g carbs (3.9g sugars), 24.6g protein, 4.3g fibre, 0.347g sodium
FEBRUARY 2019
18/01/2019 1:07 p.m.
what’s for dinner? butcher advice
From the
BUTCHER'S BLOCK Local butcher Michael Fleming talks steak dinners
What should I look for when buying steaks? What should I avoid? Look for a nice deep, rosy red colour — if it’s too bright, the steak is too fresh and hasn’t been aged. Steaks should have a firm texture and have some flecks of fat running through; this is essential for good flavour. What does it mean when a steak is aged? Aging is an important process in which microbes and enzymes in the meat break down the connective tissue. This makes the steak more tender and also gives it a better flavour. You’ll often hear about 28-day-aged beef, or even longer. What are the five most popular cuts of steak in Ireland? Probably fillet, sirloin, ribeye, rump and round steak. What kind of cut is a fillet? The fillet is cut from one side of the T-bone. Because it’s the smallest cut of steak on the cow, it’s the most expensive. It’s very lean and very tender, so it’s a nice one for a special occasion — the recipe here using café de Paris butter adds wonderful flavour. What kind of cut is a sirloin? The sirloin is the other side of the T-bone and is probably the cut found most commonly in restaurants.
forequarter and is the eye of the rib. This area has a nice fat content, so these steaks are juicy and flavoursome. What kind of cut is rump? Here in Ireland, rump is often also known as sirloin, as these two cuts are found at opposite ends of the striploin. Rump has a good amount of fat and fantastic flavour. What is round steak? What's the best way to cook it? Round steak is a very lean cut. For that reason, it should be cooked either very quickly, or low and slow — it’s ideal for stewing. If you’re going the fast-cooking route, I recommend pounding it into minute steaks and pan frying at a very high heat for just a minute per side. When should I season steak? There’s a good amount of debate on this, but I think seasoning just before cooking yields the best result. Don’t skimp on the salt — it helps to form a nice crust. Is it really important to rest steak after cooking, or is that just a myth? It’s definitely an important step and will give you a juicier, more tender steak. Pop the steaks on a plate or chopping board, tent loosely with tin foil and simply leave them alone for 8-10 minutes while you get everything else ready to serve — it’s the perfect opportunity to make a nice pan sauce. Stir any juices released by the steaks into your sauce before serving!
What kind of cut is a ribeye? This comes from the front of the animal
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Easy Food 73
18/01/2019 1:16 p.m.
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cooking for fun GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
76-95
IN THIS SECTION
BAO DOWN, p76
Welcome the Chinese New Year with these flavoursome dishes
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CHALLENGE YOURSELF, p86 Our step-by-step guide makes these classic Chinese dumplings achievable at home
TREAT YOURSELF, p88 These small-batch dark chocolate truffles are the perfect treat for one
COCKTAIL HOUR, P90
We go back to basics with on-trend gin
IT'S A CAKE WALK, p94
We need no excuse to whip up this luxurious chocolate dessert, but Valentine's Day is as good as any
Easy Food 75
18/01/2019 09:55
n w o d o a B
76 Easy Food
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FEBRUARY 2019
18/01/2019 10:16
cooking for fun traditional Chinese
Welcome
the Chinese New Year with these flavoursome dishes
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Easy Food 77
18/01/2019 10:16
Chinese braised pork belly Serves 6-8
900g pork belly 3 bunches spring onions, halved 1 x 3cm piece of ginger, peeled and sliced 3 garlic cloves, peeled and sliced 500ml Shaoxing wine 160ml light soy sauce 2½ tbsp dark soy sauce 2 tsp Chinese five spice 120g brown sugar 1 Place the pork belly in a pot of boiling water for one minute, then drain. Cut the pork into chunks of around 6-8cm. Set aside. 2 Place the spring onions in a thick, even layer over the bottom of a medium casserole dish. Place the ginger and garlic slices evenly over the spring onions. 3 Add the pork belly pieces, skin-side down. 4 Whisk together the Shaoxing wine, light soy sauce, dark soy sauce, Chinese five spice and sugar. Pour over the pork.
5 Cover and place the dish over a mediumhigh heat. Bring to a boil, then immediately reduce the heat to low and simmer for 90 minutes; there is no need to stir. 6 Turn the pork belly skin-side up in the dish, cover again and allow to simmer very gently for another 90 minutes. 7 Transfer the pork pieces to a plate, tent loosely with foil and set aside. For extra crispy skin, place the pork pieces skin-side up on a lined baking tray and cook under a hot grill for 2-3 minutes before resting. 8 Strain the braising liquid through a sieve into a saucepan. Allow to bubble over a medium-high heat for 8-10 minutes until reduced, then drizzle over the pork to serve.
Top tip Shaoxing wine is an ambercoloured cooking wine common in Chinese cuisi ne; it is made with glutinous ric e, wheat yeast and spring wate r. It is available in Asian special ty stores, but yo u can substitute pa le dry sherry in a pinch.
Per Serving 668kcals, 30.5g fat (13g saturated), 23.9g carbs (17.8g sugars), 53.7g protein, 1.3g fibre, 3.17g sodium
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78 Easy Food
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FEBRUARY 2019
18/01/2019 1:42 p.m.
cooking for fun traditional Chinese
Hunan chicken Serves 2
3 chicken thighs 1 red and 1 green pepper, deseeded and chopped 2 garlic cloves, crushed 1 x 3cm piece of ginger, peeled and sliced 2 spring onions, chopped, whites and greens separated ½ tbsp cornflour mixed with 1 tsp water 2 tbsp water ½ tsp dried chilli flakes ½ tsp whole Sichuan peppercorns (optional) 1 tbsp vegetable oil 1 tbsp cooking wine 1 tsp rice vinegar ½ tsp sugar
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1 tsp sesame oil 1 tbsp soy sauce 250ml chicken stock Sesame seeds 1 Place the chicken thighs in a casserole dish and cover with cold water. Bring to a boil and cook for 8-10 minutes. 2 Remove the chicken from the pot, discard the bones and chop the meat into chunks. Pat dry with kitchen paper. 3 Heat the oil in a wok over a high heat. Add the chilli flakes and Sichuan peppercorns and stir-fry for one minute. Add the garlic, ginger and the whites of the spring onions and cook
for 30-40 seconds until fragrant. 4 Add the chicken and peppers and stir-fry for 3-4 minutes. In a small jug, whisk together the cooking wine, rice vinegar, sugar, sesame oil and soy sauce. Add to the pan and mix well. 5 Add the chicken stock and the cornflour slurry and allow to simmer for 2-3 minutes until thickened. 6 Serve over rice, garnished with the greens of the spring onions and some sesame seeds. Per Serving 455kcals, 21.4g fat (5g saturated), 16.7g carbs (4.7g sugars), 46.6g protein, 2.6g fibre, 0.994g sodium
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80 Easy Food
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FEBRUARY 2019
18/01/2019 10:17
cooking for fun traditional Chinese
Steamed fish with ginger and spring onion Serves 2
1½ tbsp soy sauce Pinch of sugar 2 tbsp water 2 spring onions, cut into thin matchsticks 1 x 3cm piece of fresh ginger, cut into thin matchsticks Handful of fresh coriander, roughly chopped 2 fillets of sea bream, sea bass or snapper 2 tbsp vegetable oil To serve: Rice
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1 In a small bowl, combine the soy sauce, sugar and water. 2 If you don’t have a steamer, scrunch up three large sheets of tin foil to form three tight balls of equal size. Place in the bottom of a large pot or wok. Set a small heatproof plate on top. Carefully pour about 2cm of boiling water into the bottom of the pot. Place the fish fillets on the plate and place the pot over a high heat. Cover with a lid and allow the fish to steam for 6-8 minutes or until the fish is opaque and flakes easily. 3 Turn off the heat. Carefully transfer the fish to serving plates. Spread the cilantro and
about one third of the scallion (use the green portions), directly onto the steamed fish. 4 Heat the vegetable oil in a small saucepan over a medium-high heat and cook the ginger for one minute. Add the spring onions and the soy sauce mixture and cook for 30-40 seconds. Remove from the heat and spoon over the steamed fish. Serve immediately with rice. Per Serving 363kcals, 19.1g fat (2.8g saturated), 7.9g carbs (1.1g sugars), 37.9g protein, 1.6g fibre, 0.755g sodium
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Easy Food 81
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Bao buns Makes 20
525g plain flour, plus extra for dusting 1½ tbsp caster sugar, plus a pinch ½ tsp salt 1 tsp fast-action dried yeast 50ml milk 1 tbsp vegetable oil, plus extra for greasing 1 tbsp rice vinegar 1 tsp baking powder 1 In a large bowl, mix together the flour, caster sugar and salt. 2 Dissolve the yeast with a pinch of sugar in one tablespoon of warm water. Set aside for two minutes, then add to the flour along with the milk, vegetable oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed. 3 Transfer the dough onto a lightly floured work surface and knead for 10-15 minutes or until smooth. Place in a lightly oiled bowl, cover with a damp tea towel and leave to rise for two hours or until doubled in size. 4 Transfer the dough onto a clean work surface and knock back, pushing any air out. Flatten the dough out, then sprinkle over the baking powder and knead for five minutes. 5 Roll out the dough into a long sausage shape, about 3cm thick, then cut into 20 equal pieces.
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6 Roll each piece of dough into a ball and set aside to rest for 2-3 minutes. Line two baking trays with parchment paper. 7 Roll out each ball, one by one, into an oval shape around 3mm thick. Brush with oil. Lightly oil a chopstick. 8 One at a time, place the oiled chopstick in the centre of each piece of dough. Fold the dough over the chopstick, then slowly pull out the chopstick. Place the buns on the prepared baking trays. 9 Cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1½ hours or until doubled in size. 10 If you don’t have a steamer, scrunch up three large sheets of tin foil to form three tight balls of equal size. Place in the bottom of a large pot or wok. Set a small heatproof plate on top. Carefully pour about 2cm of boiling water into the bottom of the pot. Place one batch of bao buns on the plate and place the pot over a high heat. Cover with a lid and steam for 8-10 minutes or until the buns are puffed up. Continue with the remaining batches. 11 Gently open out each bun and add your favourite fillings. Per Bao 109kcals, 1g fat (0.2g saturated), 21.6g carbs (1.4g sugars), 2.9g protein, 0.8g fibre, 0.06g sodium
FEBRUARY 2019
18/01/2019 10:17
cooking for fun traditional Chinese
Top T
ip Fill with sli ces of the Chinese braised p ork bell y and some stir-fried vegetable s!
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Easy Food 83
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Cabbage and egg glass noodle stir-fry Serves 4 1 Soak the glass noodles in boiling water for 2 nests of dried glass noodles 4 eggs Pinch of salt 2 tsp sesame oil 2 tbsp shaoxing wine 3 tbsp vegetable oil ½ tsp dried chilli flakes 4 garlic cloves, finely chopped 3 spring onions, sliced 1 small head of cabbage, shredded ½ tsp white pepper 2 tsp soy sauce
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8-10 minutes until soft. Snip the bundle in half using a pair of scissors, then drain and set aside. 2 In a small bowl, beat the eggs together with a pinch of salt and half each of the sesame oil and shaoxing wine. 3 Heat a wok over a medium-high heat and add one tablespoon of vegetable oil. Add the eggs and cook for 30 seconds until just barely cooked, scrambling them with a spoon or chopstick. Remove the eggs from the wok and set aside.
4 Heat two more tablespoons of vegetable oil in the wok over a medium heat. Add the chilli flakes, garlic and spring onions and cook for one minute until fragrant. Add the cabbage and turn the heat to high. Stir-fry for 1-2 minutes and mix everything together. Add the noodles, egg, white pepper, soy sauce and the remaining wine and sesame oil. Stir to combine well and stir-fry for another 2-3 minutes, then serve. Per Serving 482kcals, 17.1g fat (3.8g saturated), 73.2g carbs (6.4g sugars), 8.5g protein, 5.3g fibre, 0.311g sodium
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Chal lenge YOURSELF Our step-by-step guide makes these classic Chinese dumplings achievable at home
If you don’t want to make the dough, simply buy dumpling wrappers from your local Asian supermarket.
86 Easy Food
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FEBRUARY 2019
18/01/2019 10:15
cooking for fun challenge yourself
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Steamed Chinese dumplings Makes around 50
For the wrappers: 600g plain flour Pinch of salt 360ml warm water For the filling: 1kg green leafy vegetables, such as pak choy or cabbage 5 spring onions, green parts only, finely chopped 1 x 2cm piece of fresh ginger, grated 500g pork mince 100ml shaoxing wine 100ml vegetable oil 3 tbsp sesame oil 1 tsp salt 3 tbsp soy sauce ¼ tsp white pepper
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1 To make the dough, sift the flour into a large mixing bowl. Slowly stir in the water, a little at a time, until you have a firm dough. 2 Turn out on to a lightly floured work surface and knead for 4-5 minutes until smooth. Cover with a clean damp cloth and set aside to rest for 30 minutes. 3 Divide the dough into three equal parts, leaving two under the damp cloth. On a lightly floured surface, roll out the remaining piece to form a sausage about 2½cm in diameter. Cut this into pieces 2cm long and roll each into a ball. Dust with flour, then flatten each with your hand. Roll out to about 11cm in diameter and stack between pieces of greaseproof paper. Repeat with the remaining dough. 4 Blanch the green vegetables in a pot of boiling water for 1-2 minutes, then transfer them to an ice bath to cool. Squeeze out all of the water from the vegetables and chop them
very finely. In a large bowl, stir together the vegetables, pork, wine, vegetable oil, sesame oil, salt, soy sauce, white pepper and water. Stir together until very well combined. 5 To assemble the dumplings, dampen the edges of each wrapper with some water. Place around two teaspoons of filling in the middle. 6 Fold the circle in half around the filling and pinch the wrapper together at the top, then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed. Repeat until all the filling and wrappers are used up. Place the filled dumplings on baking trays lined with parchment paper, ensuring they’re spaced out so they don't stick together. 7 To cook the dumplings, bring a large pot of water to a boil. Working in batches, cook the dumplings until they float to the top and the skins are cooked through, but still slightly al dente. Remove with a slotted spoon. 8 Serve as is or, if desired, fry the dumplings on one or two sides until golden and crispy. Enjoy with your favourite dipping sauce.
Per two dumplings: 211kcals, 7.2g fat (1.2g saturated), 33.8g carbs (1.5g sugars), 3.2g protein, 2g fibre, 0.213g sodium
Easy Food 87
18/01/2019 10:16
f l e s Your Treat
THESE SMALL-BATCH TRUFFLES ARE THE PERFECT TREAT FOR ONE
Small batch chocolate truffles Makes 4-6 For the truffles: 90g dark chocolate 30ml double cream Pinch of salt To finish: 1 tbsp cocoa powder 1 Chop the chocolate into small pieces and place in a microwave-safe dish. Add the cream to the bowl and microwave for 40 seconds. 2 Remove the bowl from the microwave and let sit for one minute, then gently whisk until the chocolate is combined with the heavy cream. Stir in the cream. 3 Cover and chill in the fridge overnight. 4 With a spoon, scoop four even portions from the truffle mixture. 5 Roll each portion into a ball, then roll in cocoa powder. Enjoy! Per truffle 158kcals, 11.4g fat (7g saturated), 11.9g carbs (6.5g sugars), 2g protein, 3g fibre, 0.042g sodium
88 Easy Food
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FEBRUARY 2019
18/01/2019 10:15
“WHAT COULD POSSIBLY TOP THIS OFF? YOUR IMAGINATION”
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18/01/2019 10:49
C OC K TA I L
hour We go back to basics with on-trend gin
What is gin?
Gin is essentially vodka, flavoured with selected botanicals.
How is it made?
Gin is made in exactly the same way as vodka, but with one major difference: it’s distilled (or redistilled) with a unique blend of botanicals that can include herbs, spices and fruit. The purpose of this is to provide a distinctive flavour, in stark contrast to vodka, which is intentionally flavourless. A skilled gin distiller knows how to balance the botanical flavours to make a quality product. No matter which blend of botanicals and spices is added into a gin, the one flavour that is always included is juniper, which adds a floral, piney flavour. The reason for this goes back to jenever, a malt barley winebased spirit made in 16th century Holland, from which gin evolved. Jenever was renowned for its medicinal properties, but not for its taste, and so juniper was added to mask its less pleasant flavour notes.
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Other botanicals often added to gin include: • coriander • orange or lemon zest • star anise • fennel • licorice • angelica root • cassia bark • orris root • cucumber
Fun fact:
Unlike other spirits, such as vodka, whiskey or tequila, gin is supposed to be mixed, as the botanicals come to life in cocktails and add complexity. This is why there are more classic cocktails made with gin than with any other spirit.
Other uses:
• Fill a spray bottle with some gin and a few drops of essential oil for a homemade air freshener. The alcohol will evaporate, leaving behind the piney scent of juniper and
whatever else you add in. • Forget white wine — the higher percentage of alcohol in gin will shift a red wine stain more effectively. • Spray some gin into smelly shoes to kill the odour-causing bacteria. • If you suffer from arthritis, try soaking golden raisins in gin for a week, then eating 10 of them a day. Both juniper and golden raisins contain anti-inflammatory compounds, and this remedy is said to ease arthritic pain. • Use a soft toothbrush dipped in gin to clean your jewellery and give it a nice shine.
Fun fact:
While martinis these days can be ordered with either, a true martini should be made with gin, not vodka. The rise of the vodka version is down to James Bond and his famous “shaken not stirred” vodka martini, combined with clever marketing campaigns from vodka companies.
FEBRUARY 2019
18/01/2019 10:14
larder luck gin
Classic martini Serves 1 60ml gin 15ml dry vermouth To garnish: 1 or 3 olives on a cocktail stick, or a twist of lemon peel
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1 In a cocktail shaker filled with ice cubes, combine the gin and vermouth, adding a little more or less vermouth to your personal taste. Stir for 30 seconds. 2 Strain into a chilled cocktail glass. 3 Garnish with olives or a lemon twist. Per Serving 5165kcals, 0g fat (0g saturated), 0.5g carbs (0g sugars), 0g protein, 0g fibre, 0.01g sodium
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Easy Food 91
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French 75 Serves 1 60ml gin 30ml freshly squeezed lemon juice 2 tsp sugar Champagne, Prosecco or other sparkling wine To garnish: A twist of lemon peel 1 Fill a cocktail shaker with ice. Add the gin, lemon juice and sugar and shake for 20 seconds until well chilled. Strain into a Champagne flute. 2 Top the flute up with sparkling wine. Stir gently, then garnish with a twist of lemon peel. Per Serving 209kcals, 0.3g fat (0.3g saturated), 9g carbs (8.7g sugars), 0.3g protein, 0.1g fibre, 0.007g sodium
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FEBRUARY 2019
18/01/2019 10:14
larder luck gin
Negroni Serves 1
Top Tip
aren’t ocktails If bitter c r thing, the ou usually y e some may tak he Negroni sed to. T getting u d to e e n ay you Italians s e before s e th f o e drink thre to enjoy them in you beg in one cessarily — not ne though! night,
30ml gin 30ml vermouth 30ml Campari To garnish: Slice of orange 1 Combine the gin, sweet vermouth and Campari in a tumbler filled with ice cubes. 2 Stir together well and garnish with a slice of orange.
Per Serving 187kcals, 0g fat (0g saturated), 8.9g carbs (0g sugars), 0g protein, 0g fibre, 0.001g sodium
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Easy Food 93
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S ’ IT
k l a w e k ac
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WE NEED NO EXCUSE TO WHIP UP THIS LUXURIOUS CHOCOLATE DESSERT, BUT VALENTINE’S DAY IS AS GOOD AS ANY 94 Easy Food
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cooking for chocolate fun peanutdessert butter cooking for fun ultimate
MAKE IT YOURS If you’re not a fan of coffee liqueur, swap it out for an equal amount of Baileys, whiskey, brandy, rum, amaretto or frangelico! If you’d like this to be booze-free, you can swap in 100ml cooled strong coffee.
Decadent flourless chocolate coffee cake with Baileys whipped cream Serves 10 For the Baileys whipped cream: 250ml double cream 2 tbsp granulated sugar 2 tbsp Irish cream liqueur For the cake: 250g dark chocolate (70% cocoa solids), chopped 125g butter, chopped into cubes, plus extra for greasing 5 large eggs, separated 220g caster sugar 100ml coffee liqueur
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1 For the Baileys whipped cream, beat together the cream and sugar using an electric whisk until thickened. 2 Stream in the Irish cream liqueur and continue to beat until the mixture forms stiff peaks. Refrigerate until ready to use. 3 Preheat the oven to 140˚C/120˚C fan/gas mark 1. Lightly grease a 20cm springform cake tin with butter. 4 Place the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Allow to melt, stirring occasionally. 5 Remove from the heat, add the butter and stir until melted. 6 In a bowl, whisk the egg whites together with half of the sugar until glossy but not too stiff.
7 In a separate bowl, beat the egg yolks together with the rest of the sugar. 8 Fold in the chocolate and butter mixture and the coffee liqueur. Gently fold in the egg whites. 9 Transfer to the prepared cake tin and bake for 55 minutes or until a skewer inserted in the centre comes out clean, checking after 45 minutes. 10 Allow to cool in the tin. Slice and serve with the Baileys whipped cream. Per Serving 489kcals, 29.9g fat (18.5g saturated), 47g carbs (44.2g sugars), 5.8g protein, 0.9g fibre, 0.14g sodium
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kids' kitchen 98-104
A GO-TO GUIDE FOR BUDDING YOUNG COOKS
IN THIS SECTION
SPRING INTO SPRING CLEANING!, p98
Freshen up the kitchen with tips from this month's Home Ec expert
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TOQUES FOR TOTS, p100
Help your budding chef get comfortable in the kitchen with these tips from Stir It Up Kids' Cookery School
EASY JUNIORS, p103
These fun skewers are a great sweet treat for Valentine's Day
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SPRING INTO
spring cleaning! Freshen up the kitchen with expert tips from home economics teacher Kelly Doolan from Tullamore College, Co. Offaly
A
s winter thaws to spring, the spirit of rejuvenation inspires many of us get stuck into proverbial “spring clean.” The kitchen alone offers plenty of tidying opportunities and — once accomplished — a massive sense of satisfaction for a job well done.
Natural cleaning agents When cleaning your kitchen, remember that you do not need to use harsh abrasives and commercial cleaning agents. Natural cleaning agents are better for the environment, are safer to use as
there are fewer fumes and residues, and are much cheaper, saving you money! The top natural cleaning agents you can use are: water, lemon juice, bicarbonate of soda and vinegar. The kitchen is the heart of the home and is often where people begin their spring cleaning routine.
Food Do a ma jor clear out of your fridge, freezer and pantry/dry goods — check all the best before and use by dates and get rid of any food that is gone past its date
Before you start your deep clean, get yourself prepared: 1 Gather all cleaning supplies you will need. 2 Empty the dishwasher, do the dishes, wash, dry and put away. 3 Get a bag ready for the rubbish and a bag/box that you can use for items that you may want to donate to charity/give away/return items to their long lost owners! 4 Remove any clutter from the kitchen. 5 Dust the ceiling, walls and tops of all the cabinets in the kitchen.
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Appliances FRIDGE/FREEZER • Remove all of the food (leave in a cool area of the kitchen out of direct sunlight). • Remove shelves and drawers and wash in hot soapy water, then dry fully. • Wash the inside of the fridge with bicarbonate of soda and water (avoid strong smelling cleaning agents as this will leaving an odour in your fridge that may be adsorbed by foods). • Replace all of the foods. • Wash the outside of the fridge and dust behind and under the fridge — just be careful not to scratch your floors.
OVEN Some ovens have ‘self-cleaning’ functions. If your oven does have this feature, read the manufacturers instructions on how to carry this out. If your oven does not have this function here is how to clean your oven yourself
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kids’ kitchen home ec
(without harsh or abrasive chemicals!). • Remove the racks from inside the oven and wash in hot soapy water (you may need to soak the racks in very hot water to remove stubborn, burnt-on debris!). • Next make a ‘paste’ by mixing four tablespoons of bicarbonate of soda with 2-3 teaspoons of water. Adjust the amount of water until you get a spreadable paste. • Wearing gloves and using a small cloth or sponge, rub the paste all over the inside of the oven (avoid the heating element). The paste will turn a light brown colour as you rub it in — this is fine, don’t worry! • Leave the oven overnight (or at least 10-12 hours), then wipe out the paste with a warm, damp cloth • Put some vinegar into a spray bottle and spray this on any stuck-on bits of paste — this will foam up and remove any final debris. • Wipe the inside and outside of the oven and replace the clean racks. • Wipe clean the cooker top (if there are stubborn areas, you can use the same paste to help remove them). Don’t forget that the knobs and the safety switch on the wall also need a wipe down.
Top Tip:
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MICROWAVE • Unplug the microwave. • Remove the turntable and its support and wash in hot soapy water. • Wash with a cloth wrung out in hot soapy water and dry. • Avoid using harsh abrasives, as these may damage the inside coating. • Wipe clean the outside of the microwave. Ensure the back of the microwave is dust free.
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DISHWASHER
COUNTERTOPS
There are dishwasher cleaning agents that you can buy and run through the dishwasher. However, if you would like to DIY and reduce your use of chemical cleaning agents (and save money!) this is what you can do: • Completely empty the dishwasher. • Check that all of the holes in the spinners are completely clear of debris/ grime. If not, you can use a soft toothbrush dipped in vinegar to clean these. • Remove the filter and wash in hot soapy water. • Wipe around the seal of the dishwasher, again using a toothbrush dipped in vinegar if needed. • Pour two mugs of vinegar (approximately 500ml) into the base of the dishwasher. Run the dishwasher (you can choose an eco-cycle wash to reduce water waste). • Wipe the outside of the dishwasher with a cloth rung out in hot soapy water.
• Remove any clutter and wipe down the countertops. Sharpen the knives in the knife block. Wipe clean the sink and taps, removing any watermarks or stains, and clean the drain if necessary.
KETTLE • Fill the kettle with water and vinegar (one part vinegar to two parts water) and allow to sit for 1-2 hours. The acid in the vinegar will help to remove any limescale and grime. • Boil the kettle and discard the water. • Boil the kettle again using just water — this will remove any lingering smells of vinegar (depending on how much vinegar you used, you may need to do this 2-3 times). • Wipe the outside of the kettle with a damp cloth.
TUPPERWARE/STORAGE CONTAINERS • Match up all lids and containers, and get rid of any that do not have matching lids or that may be badly stained (these could be reused as containers for children’s crafts.)
DRAWERS AND CABINETS • Remove everything from the drawer/ cabinet, sort into ‘keep’, ‘dump’, ‘donate’ or ‘return’ piles. Wipe out the inside of the cabinet or drawer and return the items neatly — you may even be able to use the storage containers with missing lids as drawer organisers!
Finish off your kitchen spring clean by wiping down tables, chairs, switches, handles etc. Wash the windows and window boards. Dust and wipe all the light fixtures and replace any bulbs that are needed. Remove all rubbish. Sweep and mop the floor.
Kitchen spring clean checklist ü Wash, dry and put away dishes ü Empty dishwasher ü Declutter non-kitchen items ü Deep clean the dishwasher ü Deep clean the oven and cooker-top/hob ü Deep clean the fridge/freezer (dump out-of-date food) ü Deep clean the microwave ü Descale and clean the kettle ü Clean all other kitchen appliances ü Declutter and clean out all kitchen cabinets (dump out of date food) ü Declutter and clean out all drawers ü Wash and polish the sink (clean drain if needed) ü Wipe and polish all countertops ü Wash windows and window boards ü Wipe and polish tables, chairs, stools etc. ü Dust walls and ceilings ü Wipe down all switches ü Wash kitchen curtains, dry, iron and re-hang ü Dust all light fixtures and replace necessary bulbs ü Dump all rubbish ü Sweep and mop the floor
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Toques for tots Help your budding chef get comforable in the kitchen with tips from Stir It Up Kids’ Cookery School Samantha Rath runs Stir It Up Kids’ Cookery Class in Gorey, Co. Wexford. As a Montessori teacher and chef, Samantha founded the school in her home aiming to inspire and encourage children to develop confidence in the kitchen, from recipe preparation to knife skills and understanding nutrition. Class themes range from Harry Potter and fairy tales to “Around the World,” teaching recipes and cooking customs from China, Mexico, South Africa and the United States. In Stir It Up’s class on Mexican cuisine, Samantha taught the students how to make homemade tortillas, empanadas, hot chocolate with chilli and sombrero cookies, while the Italian class offered the opportunity for students to practice the authentic method of using a fork and spoon to twirl and eat spaghetti. Samantha keeps class sizes small so she can provide personalised guidance to all children as they complete their tasks in the kitchen
“Each child goes home happy and learns something new at every class.” To learn more about Stir It Up Kids’ Cookery Class, follow them on Facebook @stiritupkidscookeryclass.
“Onion chopping”
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“The authentic way to eat spaghetti!”
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kids’ kitchen cookery school
This simple peppermint cream recipe from Stir It Up Cookery School is the perfect introductory recipe for beginner cooks!
Peppermint creams Makes 24
250g icing sugar 3 tbsp double cream 2 tbsp peppermint extract For dipping: 200g dark chocolate, broken or chopped into small pieces 1 Place a sieve over a mixing bowl and add the icing sugar, tappig the sieve against your hand until all of the icing sugar is in the bowl. 2 Use a large wooden spoon to stir in the double cream and the peppermint extract until it is completely mixed. 3 Pinch little pieces of the mixture and roll it into a ball. Place the ball onto a sheet of parchment paper, then press firmly onto the ball using the back of a fork. 4 Leave to set for three hours until firm. 5 When they have set, add the chocolate to a microwave-safe bowl and microwave for 30 seconds. Stir the chocolate, then microwave again for another 30 seconds. Keep repeating this, stirring each time, until the chocolate is melted and smooth. 6 Dip the peppermint creams into the chocolate, then place back on the tray and refrigerate until firm. Enjoy as a treat or give as a delicious homemade gift! Per Serving 87kcals, 3.2g fat (2.1g saturated), 15.7g carbs (14.6g sugars), 0.5g protein, 0.6g fibre, 0.004g sodium
Make it yours
Replace the peppermint extract with rosewater to make these Turkish creams, or orange extract to make orange creams.
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kids’ kitchen easy juniors
Easy Food j un iors
These fun skewers are a great sweet treat for Valentine's Day
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Easy Food 103
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Easy Food j un iors
t Cut ou ep! e k and
:-)
Sweetheart skewers Makes 8
4 brownies 8 skewers 120g milk, dark or white chocolate 8 marshmallows 16 strawberries Sprinkles, to decorate 1 Gather your ingredients. 2 Cut the brownies into hearts using a small heart-shaped pastry cutter. 3 Place the chocolate in a heatproof bowl. Melt it in the microwave, removing it to stir every 20-30 seconds. Dip some of the marshmallows into the chocolate. 4 Dip some of those into sprinkles. Place all of the dipped marshmallows onto parchment paper and allow to set. 5 Onto each skewer, carefully thread a strawberry, then a brownie heart. 6 Continue threading with the marshmallows, remaining strawberries and brownies.
Per skewer: 167kcals, 8g fat (4g saturated), 22.6g carbs (13.1g sugars), 2.2g protein, 1g fibre, 0.059g sodium
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
106-118 IN THIS SECTION
FUNCTIONAL FOODS, p106
Nutritionist Amy Meegan champions the functional properties of oats
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THE HEART OF THE MATTER, p108
Take care of your heart the tasty way with these healthy meal ideas
HEART-HEALTHY HABITS, p114
Expert advice on healthy eating habits from the Irish Institute of Nutrition and Health
NEW WAYS WITH FREE FROM DINNERS, p116 Delicious dinner inspiration free from eggs, gluten and dairy
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Functional foods Nutritionist Amy Meegan champions the functional properties of a storecupboard standby — oats
What is a functional food? A functional food is a food that provides additional benefits above its nutritional value. Examples include turmeric, probiotic and prebiotic yoghurts, fortified breads and omega-3 enriched eggs.
Not a superfood, not a fad; oats are a functional food and have been for many years. High nutritional value Look at the ingredients list on a box of breakfast cereal. Firstly, there is rarely just one ingredient listed. Secondly, sugar is often one of the first three ingredients listed. If you’re looking for a breakfast option that is minimally processed, then oats are the option for you. Look at a bag of oats. How many ingredients are listed? Is sugar there? Oats are considered a high fibre food because they contain more than 6g fibre per 100g oats. High fibre foods are sources of vitamins and minerals and, in wholegrains such as oats specifically, contain B vitamins and folic acid, essential fatty acids (omega-3) and antioxidants including vitamin E. Oats as a functional food Beyond their nutritional value, oats can act as a functional food in two ways. Oats contain approximately 1.9g of beta glucan per 40g serving. As part of a balanced diet, beta glucan from oats can help in the maintenance of normal blood 106 Easy Food
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cholesterol, reducing the risk of heart disease and stroke. The beneficial effect of beta glucan can be observed with a daily intake of 3g of beta-glucan from oats, oat bran, barley bran or from a mixture of these sources. Having a bowl of porridge for breakfast gets you almost two-thirds of the way there. Moreover, oats are a source of prebiotics. Prebiotics are the indigestible part of food (fibre) that feeds the probiotics (the live beneficial bacteria in our gut). For more on pre- and probiotics, check out the Functional Food article in the October 2018 edition of Easy Food. Are oats gluten-free? Yes, oats are gluten-free, but they may not be suitable for people who have coeliac disease. Oats contain a protein called avenin, which is similar to gluten. Research has shown that most people who have coeliac disease can tolerate gluten and therefore should be able to tolerate oats. The problem arises when oats are grown on the same farm as wheat, barley and/ or rye, as this can lead to crosscontamination of the oats. If you have coeliac disease or are sensitive to gluten, it is recommended that you only consume oats that are labelled “gluten-free.” It is important to remember that oats labelled as “pure oats,” “100% oats,” or “organic oats,” are not necessarily gluten-free. Uncontaminated oats that test at 20ppm (parts per million) of gluten or less may be labelled “gluten-free.”
Amy Meegan is a nutritionist (BSc Human Nutrition, UCD) and currently works in the area of medical nutrition. A foodie at heart, she spends most of her free time cooking and baking… or blogging about cooking and baking! Follow her culinary adventures and access her recipes on Facebook and Instagram @thebakingnutritionist.
Want to add more oats to your diet? Here are some of my favourite ways to incorporate oats into your diet: Breakfast My favourite way to make porridge is with lots of seeds. Cook 40g oats with 15g chia seeds in a 50:50 mix of water and milk. Top with sliced banana, a sprinkle of sunflower seeds and cinnamon. For extra creamy oats, soak the uncooked oats overnight in milk and/or water in the fridge overnight before cooking as normal the following morning. Lunch Try my seedy brown bread recipe (right) with a big bowl of hot soup. Dinner Substituting some of your breadcrumbs for oats in a pasta bake. This will give a more textured topping and add nutrients. Or, try making an oat “risotto.” Cook 40g oats with 300ml vegetable stock and 30g frozen peas for five minutes, stirring regularly. Add a grating of Parmesan and other veggies as desired. Dessert Add 60g oats to your usual crumble topping for an apple crumble with a little extra bite.
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make it healthy! oats
Food fact
Oatcakes were a common food item sent with people who were on the famine ships. They had a long shelf life and were filling in times when food was scarce.
Amy’s seedy brown bread Makes 1 loaf
225g self-raising flour 170g wholemeal flour 30g rolled oats, oat bran or wheat bran (optional) 30g caster sugar ½ tsp salt 1 tsp bicarbonate of soda 4 tbsp seed mix (whole and milled Chia Bia seeds, sunflower seeds, pumpkin seeds, sesame seeds, desiccated coconut) 500ml buttermilk 1 egg, beaten Seed mix and oats to sprinkle (optional) 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 900g loaf tin. 2 Mix together all of the dry ingredients and make a well in the centre. 3 Gradually add in the buttermilk until the mixture forms a wet dough. 4 Transfer to the prepared loaf tin, sprinkle over some seeds and oats and bake in the preheated oven for 50 minutes. 5 Remove from the tin and wrap in a clean tea towel to cool before cutting. Per Serving 225kcals, 2.6g fat (0.6g saturated), 41.6g carbs (7g sugars), 8.6g protein, 2.8g fibre, 0.382g sodium
Recipe and image courtesy of Amy Meegan, www.TheBakingNutritionist.com
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THE HEART OF THE MATTER TAKE CARE OF YOUR HEART THE TASTY WAY WITH THESE HEALTHY MEAL IDEAS
HEART HELPERS • Oily
fish • Whole grains, including oats • Tomatoes • Dark leafy greens, e.g. kale, spinach, broccoli and cabbage • Legumes, e.g. beans, peas, lentils, chickpeas • Nuts, e.g. walnuts, almonds and macadamia nuts • Berries • Citrus fruits • Potatoes (not deep fried, though!) • Seeds e.g. flax seeds, chia seeds • Soy products, e.g. edamame, tofu, soy milk • Avocados • Garlic • Olive oil, cold pressed rapeseed oil, walnut oil, avocado oil • Green tea • Coffee, in moderation • Chillies • Pomegranates
Vegan tofu satay bowls Serves 4 For the bowls: 400g cooked brown rice 2 carrots, grated 3 generous handfuls of baby spinach 300g broccoli, chopped into florets 2 tsp olive oil 1 x 400g tin of chickpeas, rinsed and drained Salt and black pepper 450g extra firm tofu, pressed and drained, cut into cubes For the satay sauce: 1 tbsp toasted sesame oil 4 tbsp low sodium soy sauce 4 tbsp maple syrup 1 tbsp chilli garlic sauce, e.g. sriracha 4 tbsp crunchy peanut butter, no added sugar or salt To serve: Sesame seeds Fresh chillies, sliced
1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Place the tofu in a single layer on a non-stick baking tray and cook for 25 minutes. Transfer to a shallow bowl. 2 In a bowl, whisk together all of the ingredients for the sauce until creamy and smooth. Add half of the sauce to the bowl with the tofu and set aside to marinate. 3 Toss the broccoli with one teaspoon of olive oil and a pinch of salt and pepper. Roast for 20 minutes. 4 Heat the remaining olive oil in a large nonstick pan over a medium heat. Cook the tofu for 3-4 minutes until crispy and golden brown, working in batches to avoid crowding the pan. When the last batch is browned, return all of the tofu to the pan. Pour in the marinade and stir to coat. 5 Divide the brown rice amongst four bowls. Top each portion with one-quarter each of the grated carrots, spinach leaves, roasted broccoli, chickpeas and tofu. 6 Drizzle with the reserved satay sauce and scatter with sesame seeds and fresh chillies, to serve.
Per serving:727kcals, 22.4g fat (4.1g saturated), 110.1g carbs (17.3g sugars), 26.4g protein, 9.6g fibre, 0.824g sodium
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HEART HELPERS Tofu + olive oil + whole grains + olive oil + chickpeas +peanuts + seeds + chillies
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make it healthy! heart healthy foods
d The more fruit an vegetables you t, include in your die k of the lower your ris en heart disease! Ev more reason to hit th at five-a-day.
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Breakfast quinoa Serves 1 220ml soy milk Pinch of cinnamon Honey, to sweeten, optional 180g cooked quinoa 2 tbsp flaked almonds 80g blueberries, fresh or frozen 1 In a bowl, stir together the soy milk, cinnamon and honey, if using. 2 Gently stir in the quinoa, almonds and blueberries. Enjoy hot or cold. Per serving: 385kcals, 21.1g fat (1.8g saturated), 34g carbs (24g sugars), 15.8g protein, 5.8g fibre, 0.117g sodium
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HEART HELPERS Whole grains + soy milk + berries + almonds
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make it healthy! heart healthy foods
MAKE IT YOURS: This is equally delicious and en heart-healthy wh . made with salmon
Baked oat-crusted sea trout with sautéed greens and almonds Serves 4 For the sea trout: 4 sea trout fillets 1 tbsp olive oil, plus extra for brushing 4 tbsp rolled oats 2 garlic cloves, crushed 1 tbsp fresh dill, chopped Zest and juice of 1 lemon Salt and black pepper For the greens: 2 tbsp olive oil 2 shallots, peeled and sliced 1 small head of broccoli, chopped into florets 250g kale, stems removed, roughly chopped Zest and juice of ½ a lemon 30g flaked almonds
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a baking dish with oil. 2 Place the fish in the prepared baking dish and lightly brush the top of each fillet with olive oil. 3 In a small bowl, mix the olive oil, oats, garlic, dill, lemon zest and some salt and black pepper. Use the mixture to top the sea trout, pressing down lightly. 4 Squeeze over the lemon juice. Bake for 8-10 minutes until the sea trout is opaque and flakes easily. 5 Meanwhile, toast the flaked almonds in a dry pan over a medium-high heat for 2-3 minutes until golden brown. Transfer to a plate and set aside. 6 Heat the olive oil in the same pan over a medium heat. Cook the shallots for 2-3 minutes until soft and lightly browned. 7 Turn the heat to medium-high. Add the broccoli and cook for two minutes. Stir in the kale and continue to cook for another 3-4
minutes until the broccoli is tender and the kale has wilted. Remove from the heat. 8 Stir in the lemon zest, juice and almonds. Season with salt and pepper to taste and serve warm with the baked sea trout.
Per serving: 390kcals, 19.9g fat (2.9g saturated), 16.6g carbs (1.4g sugars), 36.3g protein, 3.8g fibre, 0.131g sodium
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HEART HELPERS Oily fish + olive oil + oats + garlic + dark leafy greens + almonds + citrus
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Mexican bean soup with avocado salsa
To serve: Tortilla chips, crushed (optional)
Serves 6 For the soup: 2 tbsp olive oil 2 onions, chopped 1 red pepper, deseeded and chopped 1 green chilli, deseeded and chopped 3 garlic cloves, chopped 1 tbsp tomato purée 1 tbsp cumin ¼ tsp cayenne pepper 1 tbsp paprika ½ tsp dried oregano Salt and black pepper 3 x 400g tins of kidney beans 1 x 400g tin of chopped tomatoes 950ml vegetable stock Juice of ½ a lime For the avocado salsa: 2 ripe avocados 1 small red onion, finely chopped 1 green chilli, deseeded and chopped 1 tbsp fresh coriander, chopped Juice from 1 lime
1 Heat the oil in a large heavy pan over a medium heat and cook the onions for 10-12 minutes until very soft. 2 Add the pepper, chilli and garlic and cook for two minutes longer. Stir in the tomato purée. 3 Add the cumin, cayenne, paprika, oregano and some salt and pepper. 4 Stir in the beans and tinned tomatoes and cook for 1-2 minutes. Add the stock, stir to combine everything well and bring to a simmer. Cover with a lid and simmer for 30 minutes. 5 Remove from the heat and use a stick blender to whizz until smooth. Season to taste. 6 In a bowl, combine all of the ingredients for the avocado salsa. Season with salt and pepper and finish with a squeeze of lime juice. 7 Serve the soup topped with a dollop of the avocado salsa and sprinkled with some crushed tortilla chips, if desired. Per serving: 373kcals, 20.8g fat (4.9g saturated), 35.7g carbs (8.1g sugars), 12.7g protein, 19.3g fibre, 0.627g sodium
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HEART HELPERS Beans + olive oil + garlic + tomatoes + chillies + avocado + citrus
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MAKE IT YOURS: Leave this soup unblended if you prefer a chunkier texture.
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Heart-healthy
habits Expert advice on healthy eating from Maggie Lynch from the Irish Institute of Nutrition and Health Winter is a time when I use some favourite ingredients to bolster my resistance against the cold and damp weather. It’s also a back-tobasics time of year when I let the old reliables (soup and stew) reign supreme in the kitchen. How about about pledging to eat more vegetables as one of them? You’ll boost your intake of vital vitamins and minerals, and the extra antioxidants and phytonutrients in veggies will nurture your heart health. They’re high in fibre and low in calories, so they won’t increase your weight.
making bread and often blend them to sprinkle over my porridge. Always store ground seeds in the fridge to prevent them from turning rancid. We Irish love our salmon. Unfortunately, most of it comes from fish farms, so I always buy organically farmed salmon. It does cost a little more, but I know it has been raised on natural feed and with more space to swim. Another good option is the frozen wild salmon from your local fishmonger or food retailer — this is usually sourced from sustainable fish stocks in the North Atlantic. This smoky chickpea recipe is ideal for cold winter evenings and super versatile. If you make an extralarge pot, you can batch-freeze the leftovers for that busy day when all you want to do is heat and eat.
Aim to eat six servings of different coloured veg (cooked or raw) throughout the day. The dark green leafy types (kale, cabbage, spinach etc.) are best of all; use them in soups, stews, smoothies, or as dips with hummus. If you’ve got leftovers, pop them in the fridge until the next day, or blend them into pasta sauces and freeze. A second smart resolution would be to boost your intake of omega-3s. These essential oils help to raise the level of HDL (‘good’ cholesterol) in the blood and are crucial for regulating inflammation in the body. Oily fish and seed oils such as cold pressed flax, chia and rapeseed are naturally rich in omega-3s. I’m a big fan of flaxseeds (also known as linseeds) — I use them when
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Maggie is Head of Cooking Studies at The Irish Institute of Nutrition and Health. You’ll find more of her recipes in ‘Healthy Habits your Heart will Love’, free from pharmacies and health stores. www.iinh.net
Smoky chickpea stew with harissa and natural yoghurt Serves 6-8 1 tbsp coconut oil or olive oil 1 onion, finely chopped 70g celery, finely chopped 10g dried porcini mushrooms (rehydrate in 250ml boiling water for 30-60 minutes, then drain and chop, reserving the liquid) 3-4 garlic cloves, crushed 1 rounded dessertspoon ground cumin ¼-½ tsp chilli flakes 1 heaped tsp smoked paprika 2 tsp dried oregano 1 x 400g tin of chickpeas 400g tomato passata or 1 x 400g tin of chopped tomatoes 400ml vegetable stock 200ml reserved porcini liquid Small handful of fresh coriander, roughly chopped For the harissa yoghurt: 200ml natural or soy yoghurt A dollop of harissa paste 1 tbsp organic oil blend or flax seed oil 1 Heat the oil in a large pan over a medium heat and cook the onion and celery for 5-10 minutes. Add the porcini mushrooms and garlic and cook for another 2-3 minutes. Add the cumin, chilli flakes, smoked paprika and oregano and cook for 2-3 minutes. 2 Add the chickpeas and cook gently for 3-4 minutes. Add the passata, vegetable stock and 200ml of the reserved porcini liquid. Simmer for 30-45 minutes. 3 Add the fresh coriander and simmer for another few minutes. 4 In a small bowl, stir together all the ingredients for the harissa yoghurt. 5 Serve in a bowl with a side of chunky sourdough bread, or with pitta bread, brown rice or quinoa. Top off with a large dollop of harissa yoghurt. Per serving: 246kcals, 6.8g fat (1.6g saturated), 37.2g carbs (9.2g sugars), 12g protein, 10.6g fibre, 0.192g sodium
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18/01/2019 13:09 10:51 06/12/2018
NEW WAYS WITH FREE FROM DINNERS Eggless “carbonara” Serves 4 Place 250g pancetta or streaky bacon in a cold pan over a medium-high heat. Cook for 6-8 minutes until golden and crispy, stirring occasionally. Meanwhile, bring a large pan of salted water to a boil and cook 320g spaghetti according to the package instructions. Stir 100ml double cream and 1 tbsp freshly cracked black pepper into the pan with the pancetta. Drain the spaghetti, reserving a little of the cooking water. Add the spaghetti to the pan and toss to coat. Stir in 50g grated Parmesan and add a splash of the cooking water if needed to loosen. Serve immediately topped with chopped fresh parsley.
Tofu scramble breakfast burritos
3 EGG-FREE
DINNERS
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Free-from chicken goujons Serves 4 Preheat the oven to 180°C/160°C fan/ gas mark 4 and lightly grease a baking tray with oil. Place 2 stale heels of bread (gluten-free if needed) in a food processor and whizz into fine crumbs. In a shallow bowl, whisk together 2 tbsp vegetable oil and 5 tbsp non-dairy milk (e.g. soy milk) until frothy. Put 3 tbsp plain flour (gluten-free if needed) on one plate and season with salt and pepper. Place the breadcrumbs on another plate. Chop 4 chicken fillets into goujons. Dredge each one in the flour, then transfer to the milk mixture and turn to coat. Shaking off any excess milk mixture, dredge the strips in the breadcrumbs, gently pressing them on to coat. Place the chicken on the prepared baking tray and bake for 25-30 minutes until golden brown. Serve with chips and peas.
Serves 4 Preheat the oven to 200°C/180°C fan/ gas mark 6. Press 300g tofu according to the instructions on p.130. Crumble the tofu into small pieces. Set aside. Finely chop 5 baby potatoes and 1 red pepper and place on a large baking tray. Toss with oil and season with salt, pepper, ½ tsp cumin and ½ tsp chilli powder. Bake for 20-25 minutes or until just tender and golden. Add 3 handfuls of kale in the last five minutes of baking and allow to wilt, tossing with the other vegetables to combine seasonings. Heat 1 tsp oil in a large pan over a medium heat and cook the tofu for 8-10 minutes, stirring frequently. In a small bowl, combine 1 tbsp hummus, ½ tsp cumin, ½ tsp chilli powder, 1 tsp nutritional yeast and some salt and pepper. Add 1 tbsp water and stir to combine into a pourable sauce. Add to the tofu and cook for 4-5 minutes until slightly browned. Set aside. Divide the roasted vegetables and tofu scramble amongst 4 large tortilla wraps. Add some salsa, sliced avocado and fresh coriander and roll up to serve.
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3 GLUTEN-FREE DINNERS
One-pan chicken with sweet potato and broccoli
Serves 2 Preheat the oven to 200°C/180°C fan/ gas mark 6. Lightly grease a large baking tray. Chop 1 large sweet potato into small cubes and spread out on the baking tray. Drizzle with 1 tbsp oil and season with salt and pepper. In a bowl, whisk together 30g butter, 2 tbsp honey, ½ tbsp Dijon mustard, 3 crushed garlic cloves and ½ tsp dried oregano. Season to taste. Add 2 chicken fillets and turn to coat, then nestle the chicken in amongst the sweet potato. Roast for 30 minutes or until the chicken is completely cooked throughout. Chop 1 small head of broccoli into small florets and place in a bowl. Drizzle with 1 tbsp oil and season with salt and pepper. Remove the chicken from the oven and transfer to a plate. Tent loosely with foil and set aside to rest. Add the broccoli florets to the baking tray, on top of the sweet potato. Return to oven for a final 10 minutes. Serve the chicken with the sweet potato and broccoli.
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what’s in season? free from dinners
Rosemary steak haché with onion gravy
Salmon and leek parcels Serves 4 Cut out four large squares of tin foil or greaseproof paper. Preheat the oven to 200°C/180°C fan/gas mark 6. Melt 50g butter in a large pan over a medium heat. Wash, trim and chop 2 leeks and cook for 6-8 minutes until softened and golden. Season well with salt and black pepper. Divide half of the leeks between the paper. Add 4 salmon fillets, one to each portion. Add a splash of white wine, 1 tsp drained capers, the remaining leeks, a wedge of lemon and a sprig of fresh dill to each. Fold up the sides of the foil or paper and scrunch up to make secure parcels. Place the parcels on a baking tray and bake for 15 minutes or until the salmon is cooked to your liking. Serve with boiled baby potatoes.
Serves 4 In a mixing bowl, combine 700g beef mince with 30g gluten-free breadcrumbs, 1 tbsp fresh rosemary and 1 tsp Worcestershire sauce. Divide and shape the meat into four equal patties. Heat 2 tbsp olive oil and a knob of butter in a large pan over a medium-high heat. Add the burger patties and cook for 4-5 minutes on each side until completely cooked through. Remove to a plate, tent loosely with foil and set aside. Turn the heat to medium-low, add 1 chopped onion to the same pan and cook until soft and translucent. Add 250ml beef stock, 1 tbsp ketchup, 1 tsp Worcestershire sauce and some salt and pepper. In a small bowl, whisk together 1 tbsp gluten-free cornflour and 1 tbsp water to make a thin paste. Whisk into the onion gravy. Bring the to a boil, then reduce the heat to low. Return the burgers to the pan along with any juices they’ve released onto the plate. Heat through for 2-3 minutes, then serve with mashed potatoes.
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3 DAIRY-FREE DINNERS
Dairy-free pasta alfredo Serves 4 In a food processor, combine 1 drained and rinsed 400g tin of cannellini beans, 3 crushed garlic cloves, 180ml unsweetened almond milk, 1 tbsp olive oil, a squeeze of lemon juice and some salt and black pepper. Whizz until smooth. Taste and add additional salt and pepper if desired. Bring a large pot of salted water to a boil and cook 320g linguine, fettuccine or pappardelle to al dente according to package instructions. Drain well, reserving some of the cooking water. Return to the pan and add the blended sauce. Heat through over a medium-high heat for 2-3 minutes, adding a splash or two of the cooking water to loosen if needed. Top with fresh basil and serve.
Creamy coconut prawns Serves 4 Place 4 tbsp shredded coconut in a large, dry pan and toast over a medium heat for 3-4 minutes, shaking regularly. Transfer to a plate and set aside. Heat 1 tsp vegetable oil in the same pan over a medium heat. Add 3 crushed garlic cloves, 1 peeled and grated 3cm piece of fresh ginger and 2 tsp grated lime zest. Cook for 30-40 seconds, then add 1 x 400g tin of coconut milk, 2 tbsp lime juice, 2 tsp sugar and pinch of salt. Bring to a boil and allow to bubble for 2-3 minutes. Add 800g raw, peeled and deveined prawns and cook for 2-3 minutes until pink and cooked through. Serve over rice and top with the toasted
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coconut, some grated lime zest and some sliced red chillies, if desired.
Dairy-free mac ‘n’ cheese Serves 6 Heat 1 tbsp rapeseed oil over a medium heat. Add 1 chopped onion and cook for 5-6 minutes until softened, stirring occasionally. Add 2 crushed garlic cloves and cook for one minute longer. Add 400g cubed butternut squash, 300g chopped cauliflower and 500ml chicken or vegetable stock. Bring to a boil, then reduce the heat to a simmer, cover with a lid and cook for 15 minutes or until the vegetables are very tender. Transfer to a food processor. Add 2 tsp lemon juice, 1 tsp Dijon mustard and 3 tbsp nutritional yeast. Whizz until very smooth and season to taste. Cook 500g macaroni or other short pasta according to package instructions, then stir through the sauce.
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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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N I T A C
Just a few of the reasons we think tinned tomatoes are the perfect pantry staple… • They beat the seasons. Tomatoes are only in season for a few months in the summer, and Ireland’s limited sunshine means we’re relying on imported varieties for most of each year. Tinned tomatoes are a the best way to bring a taste of summer into your winter kitchen. • They’re so affordable. Tinned tomatoes come at a range of price points, but there’s one for even the tightest of budgets. • They’re good for you. Tinned tomatoes contain vitamin C, vitamin E, potassium and fibre. They’re also loaded with powerful antioxidants, such as beta-carotene and lycopene. Interestingly, lycopene is more absorbable by the body in its cooked form. Since tinned tomatoes are cooked during the canning process, they’re actually higher in this cancer-fighting nutrient than fresh tomatoes. • They’re versatile. Tinned tomatoes are great for making everything from soups and stews to chillis, pasta sauces and bakes.
TEST KITCHEN TIPS Fancy a quick pizza fix, but don’t have a base ready? Make a savoury scone pizza base! In a food processor, whizz together 250g plain flour, 1 tsp salt, 2 tsp baking powder and 50g butter. Add 2 eggs and 3 tbsp milk and whizz until just combined. Roll out, place on a lined tray and top with your chosen toppings.
Love your leftovers Inspired by the Mediterranean meatloaf (p.59), we’ve been dreaming up delicious ways to use those allimportant leftovers. Might be worth making an extra loaf… • Meatloaf toasties. Thinly slice your meatloaf and use in a toasted sandwich with plenty of melted cheese and a couple of sliced gherkins. • Chilli con meatloaf. Chop it up and use it as the basis for a quick-fix pot of chilli. • Meatloaf pie. Since it’s already cooked, the meatloaf can be used to make a quick cottage pie. Toss it with some vegetables and gravy, top with mash and heat through in the oven. • Spaghetti and meatloaf. Chunks of meatloaf are delicious through tomato sauce over spaghetti. • Mac ‘n’ cheese ‘n’ meatloaf. Add 120 Easy Food
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chunks of meatloaf to a batch of mac ‘n’ cheese. Top with some chopped tomato for a touch of freshness and enjoy! • Meatloaf burritos. Meatloaf, rice, cheese and your favourite burrito fillings in a big ol’ wrap. Wrap in foil and heat through in a medium oven. • Meatloaf quesadillas. Continuing with the Mexican theme, crumble some meatloaf onto a tortilla with plenty of grated cheese and a dollop of salsa. Top with another tortilla, then cook in a pan or sandwich press until crisp. • Morning meatloaf. Crumble your leftover meatloaf and fry with some cubed cooked potatoes, spring onions and any other veggies you need to use up. Top with a fried egg and dig in. • Meatloafers’ pizza. Chunks of meatloaf are delicious on a pizza with some pepperoni, peppers, onions and mushrooms. Add some chilli flakes or jalapeños if you like it hot. FEBRUARY 2019
18/01/2019 10:02
FUN WITH
from our kitchen to yours
FUNGI
Did you know? • Mushrooms are an essential part of nature’s recycling system, returning nutrients to the soil and keeping trees and other plants healthy. • The study of mushrooms is known as mycology. • Mushrooms are more closely related to us than they are to plants! Animals and fungi share a common ancestor and branched away from plants at some point about 1.1 billion years ago. It was only later that animals and fungi separated on the genealogical tree of life, making mushrooms more closely related to humans than plants. • The largest living organism ever found is a mushroom. The Armillaria ostoyae, popularly known as the honey mushroom, has been spreading through the ancient Malheur National Forest in Oregon, USA, for an estimated 2,400 years, killing trees as it grows. It now covers 2,200 acres, primarily underground but occasionally sending up golden-colored "honey mushrooms" to the surface. • In some tribes in the Amazon, there is just one word that refers to both meat and mushrooms, and they are considered equal in terms of nutrition.
FLIP OUT! Our top tips for getting Pancake Tuesday just right
Crêpe-style pancakes
• Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. This step is the secret to the best crêpes. Let the batter stand at room temperature for at least one hour, or place in the fridge for up to two days. • Set your heat to medium and let the pan get hot (but not too hot). You might need to adjust the heat to medium-low as the cooking continues. If the heat’s too high, the batter won’t spread to the edges of the pan before setting, and this can result in holes or uneven thickness. • Butter is the best fat for cooking crêpes. Use a pastry brush to coat the pan very lightly with melted www.easyfood.ie
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REAP THE BENEFITS • Mushrooms are low in calories and packed with antioxidants. They’re great sources of fibre and protein, and also provide B vitamins, selenium, potassium, copper and vitamin D. • Maximise the benefit: Placing mushrooms in direct sunlight for even a few minutes before preparing them increases their levels of vitamin D. • Mushrooms are a gut-friendly food. They are prebiotic, which means they provide nourishment to the good bacteria in your gut. • Mushrooms contain a class of proteins called lectins, which help prevent and fight against cancer.
HISTORY BITES
Hieroglyphics found in the tombs of the Pharaohs suggest that the ancient Egyptians believed the mushroom to a “plant of immortality,” and allowed only royalty to consume them.
butter; too much will result in greasy, too-crispy crêpes. • Add just 2-3 tablespoons of batter to the centre of a standard 20cm pan. Lift the pan from the heat and tilt your wrist so that the batter pours to one side, then swirl it around so it coats the whole pan bottom evenly. • When the edges of your crêpe start to lightly brown and the top begins to look dry, then it's ready to flip. Carefully lift the edge of the crêpe with a thin spatula, flip over, and cook for another 30-40 seconds before serving.
American-style pancakes • Lumps in pancake batter are a good thing, because it means you haven’t stirred the batter excessively. Stir just until you don’t see any more flour streaks, but leave the batter lumpy. • For crazy fluffy pancakes, separate your eggs. Combine the yolks with the wet ingredients as usual, then use an electric mixer to whip the egg whites until soft peaks form. When all of the other ingredients have been combined, use a spatula to fold the whipped whites into the batter as gently as possible. • Rest batter for fluffy pancakes for just 15-30 minutes. • Flip when bubbles begin to burst on the surface — and only flip your pancakes once. Do this as gently as possible to preserve those air bubbles and keep ‘em fluffy.
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TEST KITCHEN TIPS Toss berries in flour before baking into muffins or bread and they will be more evenly distributed.
Storage solutions Store loose mushrooms in a partially open food bag; this will maximise air circulation without drying out the mushrooms. Leaving the bag slightly open allows for the release of the ethylene gas emitted from the mushrooms.
Irish eggs don’t need to be stored in the fridge. Keep them at room temperature and they’ll be ready to use whenever you want to start baking or cooking.
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FEBRUARY 2019
18/01/2019 10:03
Your Chinese pantry
Learn how best to store these common ingredients in Chinese cuisine Must be kept in the fridge after opening:
üBlack bean sauce üChilli paste üSweet chilli sauce üHoisin sauce üOyster sauce üPlum sauce üSweet-and-sour sauce
Can be kept in the cupboard after opening:
üChilli oil üRice vinegar üRice wine üDry sherry (a common substitute for rice wine) üSesame oil üSoy sauce
Store non-refrigerated sauces away from direct heat and light. Always keep containers tightly sealed.
Wok on Unsure whether your wok is hot enough to add oil?
1) Check for smoke: The wok should be just starting to smoke slightly. 2) Do the water test: Throw a few drops of water into the wok. If the water sizzles immediately, then your wok is hot enough. 3) Test for heat: You should be able to feel the heat when holding the palm of your hand about 5-6cm above the wok's surface.
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Tips FROM THE
TEST K TCHEN Food stylist Shannon Peare opens the lid on the cookie jar to teach us the tricks of the trade develops. Once you add the wet ingredients to the mixture, give it a quick mix with the
How the cookie crumbles
Biscuit bits and bobs
I love nothing better than a homemade biscuit and cup of tea! When starting out baking, biscuits are a great place to start. However, like any baked good, biscuits can present problems! I am here to answer some of the most commonly asked questions about biscuits….. bis-queries if
from spreading during baking. It is also important to leave space between the biscuits to help avoid this problem.
Wonky shapes If your biscuits spread slightly and lose some of their shape, don’t be afraid to tidy them up. When the biscuits come out of
you will!
the oven, they are still soft, so cut off any
Dough is too sticky?
icing can hide a world of sins!
If your dough is too sticky, you may have added too much liquid to your mix. Add in some flour, a tablespoon at a time until the dough comes together. Your dough should be soft, not sticky. Cover the dough in cling film and chill in the fridge for at least 20-30 minutes before rolling it out. By chilling the
wonky edges or burnt bits. Don’t forget,
Are they done yet? Biscuits are “tough cookies,” meaning it can be hard to know whether they’re done. When baking biscuits, you are looking for light golden edges. The middle will seem soft and underdone, but don’t fear! Once
dough, it makes it easier to roll out.
you remove the tray from the oven, allow
Cutterless!
tray — the heat of the tray will finish off
If you are a first time biscuit maker, you may not have your own cutters. Not to worry, use a glass to cut out a simple circle biscuit. Dip the rim of the glass in flour and stamp out your biscuits. You can also just cut out some shapes with a knife. Give baking biscuits a go before investing in
the biscuits to cool completely on the the bake. This gives biscuits their signature snap and cookies their bend.
Biscuits in bits! If you find your biscuits are too crumbly, your recipe may need more liquid or there is too high a ratio of flour. Be sure to have
different cutters.
a light dusting of flour on your work surface
My biscuits baked into each other?
much flour, it can dry out the biscuit dough
When it comes to biscuits, it is essential to chill your dough. Wrap the dough in cling film and refrigerate for at least 20-30 minutes. Roll the dough onto a floured surface, cut out your shapes, place onto a lined baking tray and refrigerate again for as long as possible. Chilling the dough a second time helps to prevent the biscuits
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when rolling out the dough. If there is too and result in a brittle biscuit.
One tough cookie! If your biscuits are tough and don’t have that amazing melt-in-the-mouth feeling, they may have been overworked. Similar to pastry, the more you work the dough the tougher it’s going to get, as the gluten over-
electric mixer or food processor and then finish it off by hand. Tip the mix onto the counter and bring together using your hands. When the dough just comes together to form a ball, stop! Wrap the dough and chill. I like to always make biscuits by hand as there is less chance of overworking the dough.
Botch bake If your biscuits come out unevenly baked, it may be because the dough wasn’t rolled out evenly. When rolling out biscuit dough, you should turn the dough as you roll. By doing this, you are ensuring even pressure and a nice even dough height.
Soggy biscuits After baking your biscuits, storage is key to keep your delicious bakes fresh and crisp. Sugar attracts moisture and homemade biccies often have A LOT of sugar, so they are prone to losing their crunch. Store your biscuits in an airtight tin. However, if you need to revive your biscuits, bake them again on a lined baking tray at about 160˚C for a few minutes. This method helps to remove any excess moisture. This doesn’t work every time but, hey, it’s worth a try.
Biscuit back up If you love fresh biscuits as much as I do, why not keep a stash in your freezer? Follow your favourite biscuit recipe, cut your biscuits into whatever shape you like, chill the biscuits on a tray until firm and then transfer to a container. The biscuits should be firm enough to stack in the container and then freeze. You can bake the biscuits at a moments notice! If you have never made biscuits before, follow these steps and you will have your tea at the ready in no time! And that’s the way the cookie crumbles.
FEBRUARY 2019
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sweet things homemade biscuits
Homemade custard creams Makes 25-30 biscuits For the biscuits: 225g unsalted butter, softened 1 tsp vanilla extract 115g caster sugar 340g plain flour 125g custard powder 3 tbsp milk For the buttercream: 200g icing sugar 50g custard powder 125g unsalted butter, softened 1-2 tbsp milk (optional)
1 Preheat the oven to 180ËšC/160ËšC fan/gas
6 Remove from the fridge and use a cocktail
mark 4. Line 2-3 baking trays with non-stick
stick to mark a dotted line around the edge
parchment paper.
of the biscuits.
2 In a large bowl, beat together the butter,
7 Bake for 10-12 minutes or until the
vanilla and sugar until light. Sift in the flour
biscuits are a pale golden brown colour.
and custard powder and mix until just
Remove from the oven and set aside to cool
combined. Stir in the milk.
completely.
3 Use your hands to gather the mixture
8 In a large mixing bowl, beat together the
together to form a ball. Wrap the dough
icing sugar, custard powder and butter until
in cling film and refrigerate for at least 20
smooth. If the icing is too thick, add one
minutes or until firm.
tablespoon of milk to loosen it.
4 Remove the chilled dough and place on a
9 Pipe the icing onto one of the biscuits and
floured surface. Roll the dough out to 5mm
top with another.
thick. Using a square cutter, cut out the biscuits and place onto the prepared baking trays, leaving enough space between each.
Per biscuit: 189kcals, 10g fat (6.2g saturated), 24.1g carbs (10.6g sugars), 1.7g protein, 0.3g fibre, 0.085g sodium
5 Put the trays of biscuits in the fridge for at least 10-15 minutes.
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Bourbon creams Makes 20-25 biscuits For the biscuits: 125g unsalted butter, softened 125g caster sugar 2 tbsp golden syrup 250g plain flour 50g cocoa powder 1 tsp bicarbonate of soda 3 tbsp milk For the buttercream: 200g icing sugar 50g cocoa powder 125g unsalted butter, softened 1-2 tbsp milk (optional)
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1 Preheat the oven to 180ËšC/160ËšC fan/gas
5 Put the trays of biscuits in the fridge for at
mark 4. Line 2-3 baking trays with non-stick
least 10-15 minutes.
parchment paper.
6 Remove from the fridge and use a cocktail
2 Place all of the biscuit ingredients in a
stick to mark a dotted line around the edge
food processor and pulse until the mixture
of the biscuits.
comes together. Turn the dough onto a work
7 Bake for 10-12 minutes or until the
surface and bring the dough together using
biscuits are a pale golden brown colour.
your hands.
Remove from the oven and set aside to cool
3 Wrap the dough in cling film and
completely.
refrigerate for at least 20 minutes or until
8 In a large mixing bowl, beat together the
firm.
icing sugar, cocoa powder and butter until
4 Remove the chilled dough and place on a
smooth. If the icing is too thick, add one
floured surface. Roll the dough out to about
tablespoon of milk to loosen it.
5mm thick. Using a square cutter, cut out
9 Pipe the icing onto one of the biscuits and
the biscuits and place onto the prepared
top with another.
baking trays. Be sure to leave space between the biscuits as they can spread slightly once baked.
Per biscuit: 171kcals, 8.8g fat (5.5g saturated), 24.2g carbs (13.6g sugars), 1.9g protein, 1.5g fibre, 0.111g sodium
FEBRUARY 2019
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sweet things homemade biscuits
Jammy dodgers Makes 15-20 biscuits For the biscuits: 100g unsalted butter, softened 175g caster sugar 1 large egg 1 tsp vanilla extract 200g plain flour For the filling: 200ml strawberry jam 1 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4. Line two baking trays with parchment paper. www.easyfood.ie
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2 In a large bowl, beat together the butter
4 Put the trays of biscuits into the fridge for
and the sugar. Add the egg and vanilla and
at least 10-15 minutes.
beat until just incorporated. Sift in the flour
5 Remove from the fridge and bake for 10-
and mix well. Use your hands to gather the
12 minutes or until the biscuits are a pale
mixture together to form a ball. Wrap the
golden brown colour. Remove from the oven
dough in cling film and refrigerate for at least
and leave them until completely cooled.
20 minutes or until firm.
6 Once cooled, take one of the plain biscuits
3 Remove the chilled dough and place on
and spread over a heaped teaspoon of jam.
a floured surface. Roll the dough to about
Stick on one of the biscuits with the flower
5mm thick. Using a fluted round cutter cut
in the centre on top.
out the biscuits, then use a small flowershaped cutter to cut out the centres of
Per biscuit: 161kcals, 4.4g fat (2.7g saturated), 29g carbs (8.8g sugars), 1.4g protein, 0.3g fibre, 0.033g sodium
half of the biscuits. Place the biscuits onto a lined tray, leaving space between the biscuits as they can spread slightly once baked.
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IN THE NEXT ISSUE... FALL IN LOVE WITH YOUR KITCHEN WITH THE MARCH ISSUE OF EASY FOOD!
This month, Easy Food is getting down and dirty in your homes, helping you to make the most of your kitchen and living space. We’ll be featuring a special 16-page interiors section, covering everything you need to know when it comes to upgrading your kitchen. From budget-friendly quick-fixes to the ultimate checklists for remodelling your kitchen, we have every project covered, no matter how big or small! All our time in the bustling Easy Food Test Kitchen has taught us a thing or two when it comes to making your kitchen as workable as possible, so we’ll be sharing our expert tips so you can make the most of your space at home.
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EF136_129_In the next issue.indd 129
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Of pressing
importance Pressing tofu is a vital step to obtain a desirable texture In recipes calling for tofu to hold its shape (e.g. the vegan satay bowls on p.109), it's vital that you press the tofu to remove the water contained inside. Pressing vastly improves the texture of tofu and is particularly important in recipes where the tofu will be fried. Even firm and extra-firm tofu requires some pressing in order to be effective in most recipes. Specialised tofu presses are easily available to buy online, but if you don’t have one, simply follow our easy method: 1 Fold a length of kitchen paper into quarters, or use a clean tea towel. 2 Place on a plate, then place the block of tofu on top. 3 Place another layer of folded kitchen paper or a clean tea towel on top of the block of tofu. 4 Place a heavy cutting board on top. 5 Place a weight on top of the cutting board, such as 1-2 tins of beans, a cast iron frying pan or a heavy book. 6 Let the tofu sit for at least 30 minutes. The weight will gradually squeeze the moisture out of the tofu. 7 If the kitchen paper becomes fully saturated, you may need to replace it with fresh sheets and continue pressing until the paper stops absorbing moisture. 8 Continue with your tofu recipe.
130 Easy Food
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FEBRUARY 2019
18/01/2019 09:58
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18/01/2019 21/09/2018 10:52 13:01
Enjoy freshly cooked meals without being tied to the kitchen with the Sear and Stew Slow Cooker.
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18/01/2019 10:53