RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 128
FREE-FROM
kids' snacks
Irish cooking
80
ROM RECIPES F OUR TEST KITCHEN
ü TRADITIONAL FAVOURITES üSTEP-BY-STEP BREAD BAKING üNEW WAYS WITH POTATOES
TREAT YO’SELF
CRAVE-WORTHY CREATIONS
Mother’s Day
BRUNCH
for home cooks
MARCO PIERRE
UK £4.95
SIMPLE MEAL IDEAS
ROI 33.90
MARCH 2018
UK £3.70 AUS $7.00 MARCH 2018
d aze .40 l g ut- , p Sto lmon sa
R 39.90 (incl. VAT)
• PERFECT POTATOES • BUTCHER ADVICE • IRISH DAIRY STAPLES • INDULGENT TREATS • SIMPLE WEEKNIGHT MEALS • MOTHER'S DAY BRUNCH • EVERYDAY HEALTHY COOKING •
CELEBRATING
Our special guest ed WHITE itor talks home cooking and shares inspiring recipes
C
M
Y
M
Y
Y
MY
K
EF128_002_Plenty Ad.indd 2
22/02/2018 16:33
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Irish cheese dip with porter caramelised onions, p.50 Digital Intern Emily Brady foodintern@zahramediagroup.com fave recipe: White chocolate peanut butter fudge, p.63 Contributors Michael Fleming, Aoife Howard and Louise Cunnane. DESIGN Yume Sato, Rory Maguire and Sarah Hamill. PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Firecracker chicken goujons, p.79 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
Magazines Ireland “Publisher of the Year” 2015 & 2012
Equip yourself with the best tools in your kitchen: sharp knives; heavy-based pots, pans and roasting tins (trust me, you can live without non-stick cookware); and a large, heavy chopping board — the bigger, the better. I would also recommend always cooking with natural gas fuel, as we do in restaurant kitchens. I know that cooking is an ongoing process of discovery — there are always new flavours to unearth and dishes to admire — but the techniques will forever be the cornerstone. I’m reminded of this every time I try something exceptional as a judge on TV3’s The Restaurant, sponsored by Gas Networks Ireland; I’ve even chosen some of my favourite creations from the show to share, from p.18. While you might not have access to the professional kitchens the contestants used, we’ve put together some tips so you can achieve the same results at home. You have the tools and the information (plenty of recipes in your hands right here) to make your cooking the best it can be. Don’t be afraid to push yourself and see what you can accomplish in the kitchen.
Marco Check out our other titles... Ireland’s No.1 pregnancy & baby magazine ISSUE
One year’s subscription to Easy Food is �60.00/£50.00
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.
www.easyfood.ie
Your guide to a delicious life without gluten
Expert Advice Just For You
TREAT THE
Mammy CAR SEATS
SLEEP EXPERT:
Nighttime soothing tips
vintage baby names REAL MUM BIRTH STORY
explained
Real mums... real solutions Baby diary, pregnancy nutrition, plus family recipes
Fresh
FLAVOURS
MOTHER’S DAY BRUNCH
FIRST-TIMER’S GUIDE TO
EP41_001_Cover.indd 1
JAMs “Best Foodie Read” 2013
41
Feb / Mar 2018
Baby skin rashes
FEBRUARY / MARCH 2018
Magazines Ireland “Annual of the Year” 2013
This, of course, takes confidence. Anyone can cook, but having confidence in the kitchen will make the difference between following a recipe and making it your own. You’ll start having fun in the kitchen and be inspired to learn and explore more when it comes to cooking. Besides, the goal of preparing a delicious meal is to share it with good friends and family, and these are the people who will be impressed simply by you feeding them well.
ICHE E QU .44 -FRE , P EN NE UT AI GL LORR
Printed in the UK
Marco Pierre W
hite Good food, like life, is all about the basics. I prefer simple cooking, done well, to modern fads: I would much rather sit down to a perfectly-cooked, hot dinner of meat and potatoes than a three-hour, 22-course showcase of trendy dishes. I truly believe that the best cooking stems from a foundation of mastering the basic techniques, whether that’s making a creamy béchamel sauce, trussing a chicken or preparing perfect mashed potatoes. Each of our Irish restaurant chefs in MPW Dawson Street and MPW Donnybrook are trained with this ethos.
Are you bottle feeding correctly? • Treating pregnancy heartburn • Teething tips • Family food • Crafty fun
Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253
I put in my time in some of London’s most celebrated restaurants, training with chefs who guided me along the early years of my culinary journey. I decided to retire from professional cheffing at the age of 38 and get back to the basics of what good food means to me: simple, delicious cooking to be shared with the people who matter most.
easy parenting
BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Lamb chops with rosemary sweet potatoes, p.99 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Stuffed twice-baked potatoes, p.35
Easy Food readers
70 + Si
ea mple Sp ring M
£2.70 – UK
€2.90 – ROI
09/02/2018 16:26
Have fun with it!
ls
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Classic Buffalo chicken sandwich, p.95
Hello
ROI 35.95 UK £5.45 SPRING 2018
Easy Food team
THE NEXT ISSUE...
The April is sue will be on sa le from March st 31 !
Plus:
Expert advice Gluten-free travel tips
Pub grub | Retro recipes | Beautiful bakes | Fab fondue
EGF8_01_Cover.indd 1
06/02/2018 15:58
HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851.
General enquiries:
Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 12 Prince of Wales Terrace, Quinsborough Road, Bray, Co. Wicklow.
Join us on:
Easy Food 3
REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
14 COMPETITIONS
March
CONTENTS
Exciting things for you to win!
WHAT’S IN SEASON? 38 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming serves us
up the full Irish breakfast
LARDER LUCK 42 AN APPLE A DAY
Make the most of Irish apples with these
easy bakes
47 DAIRY DREAMS
Celebrate the goodness of Irish dairy with these oh-so-delicious recipes
WHAT’S FOR DINNER? 56 WEEKLY MENU PLANNER Keep it simple, keep it quick with a whole week’s worth of easy family meals
P.50
Irish cheese dip with porter caramelised onions
68 SPRING FOR LAMB
Know how to get the best out of your Easter
Roasted squash tacos with pico de gallo
P.57
roast with our handy guide
P.69
70 A TASTE OF DONEGAL Enjoy the fresh flavours of Donegal with these inspired recipes
Easter lamb with roast spring vegetables
4 Easy Food
EF128_04-05_Contents.indd 4
MARCH 2018
22/02/2018 11:30
COOKING FOR FUN
KIDS’ KITCHEN
84 EAT IRELAND
98 ON THE LAMB
Recipe Editor Jocelyn Doyle heads back to medieval times in modern-day Kinsale
86 15 WAYS WITH IRISH STAPLES
P.102
Our Home Ec expert shares a masterclass on cooking with lamb
101 EASY JUNIORS
Inventive ways to cook with crisps, relish and black pudding
The whole family will love these finger-licking fish goujons
MAKE IT HEALTHY!
94 PICK A SIDE
Finger-lickin’ fish goujons
Help us settle a raging in-office debate: Frank’s or sriracha?
Classic Buffalo chicken sandwich
P.95
112 OH MY GOODNESS!
Soda bread with whiskeysoaked raisins and whiskey marmalade
Blogger Aoife Howard escapes the
January blues with this colourful, nourishing winter warmer
P.124
114 HEALTHY-ISH
These recipes strike the perfect balance between healthy and delicious
P.109
Millionaires shortbread
Food Stylist Shannon Peare captures the magic of Irish grannies’ kitchens
www.easyfood.ie
MARCH 2018
FROM THE TEST KITCHEN
TREAT YO’SELF Mother’s Day
BRUNCH
zed gla .40 ut- , p Sto lmon sa
A little of what you fancy does you good, so satisfy those cravings with these so-tasty recipes
P.103
SAINTLY SNACKS
Delicious treats that are healthy and allergyfriendly, perfect for kids and adults
P.18
EF128_01_Cover.indd 1
BEHIND THE SCENES WITH MARCO
SIMPLE MEAL IDEAS
for home cooks
MARCO PIERRE
UK £4.95
P.124
ü TRADITIONAL FAVOURITES üSTEP-BY-STEP BREAD BAKING üNEW WAYS WITH POTATOES
CRAVE-WORTHY CREATIONS
AUS $7.00 MARCH 2018
Is there any food more quintessentially Irish than the humble spud? We think not...
80
Irish cooking
M RECIPES FRO OUR TEST KITCHEN
UK £3.70
ONE POTATO, TWO POTATO
kids' snacks
ROI 33.90
P.30
CELEBRATING
FREE-FROM • PERFECT POTATOES • BUTCHER ADVICE • IRISH DAIRY STAPLES • INDULGENT TREATS • SIMPLE WEEKNIGHT MEALS • MOTHER'S DAY BRUNCH • EVERYDAY HEALTHY COOKING •
Celebrate the special ladies in your life with these make-ahead brunch recipes
CONSTANT CRAVING
RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 128
MOTHER’S DAY BRUNCH
P.78
R 39.90 (incl. VAT)
P.90
FROM THE Cover
Our special guest editorWHITE talks home cooking and shares inspiring recipes
22/02/2018 10:44
Marco Pierre White shares his favourite recipes and tips from the lastest season of The Restaurant
FROM OUR KITCHEN TO YOURS 120 All the knowledge you need to become an expert in the kitchen
126 HOW TO BAKE TRADITIONAL BREADS Our handy guide to baking your own brown and soda breads
124 KITCHEN KNOW-HOW
Spring cleaning your kitchen can be a highly satisfying task
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
RECIPE INDEX
v
v
Budget-Friendly
T Freezable
J
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
Low-Fat
v
v MEAT
LF DF GF
VEGETARIAN
x
LF DF GF
Greek-style new potatoes
33
•
•
•
•
•
•
Jacket roasties with rosemary and Parmesan
34
•
•
•
•
•
•
Irish cheese dip with porter caramelised onions
50
•
•
•
Roasted squash tacos with pico de gallo
57
•
•
•
Smashed spuds with gooey Brie and rosemary
82
•
•
•
Cheese and onion mashed potatoes
86
•
•
•
•
Irish tortilla
86
•
•
•
•
Cheese and onion rings
86
•
•
•
•
Cheesy broccoli bake with crispy crumb topping
86
•
•
•
•
Irish fondue
87
•
•
•
•
•
Feather blade of beef à la Bourguignonne
23
•
•
Roast duck with fondant potatoes and spinach
24
•
•
Stuffed twice-baked potatoes
35
•
•
•
•
•
Sautéed potatoes with chorizo, rosemary and onions
37
•
•
•
•
•
French toast sausage roll-ups
39
•
•
•
Halloumi ciabattas
87
•
•
•
Toad-in-the-hole
49
•
•
•
Buckwheat waffles
105
•
•
•
•
Cheeseburger quesadillas with quick-fix wedge salad
59
•
•
Spaghetti all’amatriciana
62
•
Greek beef skewers with couscous salad
64
•
•
Bramley apple and walnut bread
43
•
•
•
•
Easter lamb with roast spring vegetables
69
•
•
Perfect apple crumble
43
•
•
•
•
Mammy’s Irish stew
71
•
Buttery shortbread biscuits
52
•
•
•
•
Black pudding dipping fritters
72
•
Ricotta and lemon cake
65
•
•
•
•
Lamb and barley hot pot
73
•
Cheese and tomato muffins
87
•
•
•
•
Fifteen-minute orzo pasta with bacon and cabbage
74
•
•
Berry swirls
91
•
•
•
•
Creamy pappardelle with bacon, leeks and roasted
80
•
•
Millionaires shortbread
109
•
•
•
•
Tomatoey sausage rolls
87
•
•
Coconut, mango and vanilla oat crumble
112
•
•
•
•
Toasted special pizza
87
•
•
Wholewheat chocolate chip cookie bars
117
•
•
•
•
Black pudding carbonara
88
•
•
Soda bread with whiskey-soaked raisins
124
•
•
•
•
Apple and black pudding farls
88
•
•
Brown bread
126
•
•
•
•
•
Black pudding and goat's cheese salad
88
•
•
•
Soda bread
127
•
•
•
•
•
Scrambled eggs with crumbled black pudding
88
•
•
•
Black pudding bruschetta
88
•
•
Braised lamb shanks
99
•
•
Siobhan's sherry trifle
25
•
Lamb chops with rosemary sweet potatoes
99
•
•
Eton mess with Kilmacanogue frozen raspberries
26
•
Loaded baked potato and cauliflower soup
116
•
Poached pear with salted caramel, rum and raisin parfait
27
•
Tarte tartin
44
•
Perfect panna cotta
51
•
White chocolate peanut butter fudge
63
•
•
•
•
Edible raw cookie dough
81
•
•
•
•
Chocolate bark
106
•
•
•
•
Chocolate peanut butter fudge
107
•
•
•
•
Chocolate mousse
108
•
•
•
•
125
•
Strawberry-rhubarb bellini
93
•
Nutty hot chocolate
104
•
Irish coffee
130
•
•
•
•
•
• •
•
•
• •
•
•
•
•
• •
•
•
FISH AND SEAFOOD •
Seared scallops with tarragon butter
21
Monkfish tail with seafood bisque
22
Cover recipe: Stout-glazed salmon with garlic chive mash
40
•
Quick Asian fishcakes
61
•
Potted smoked haddock mornay
71
•
Middle-of-the-table mussels with dry-cured bacon
75
•
Irish scallops in lemon butter sauce
85
Smoked salmon quiche
92
•
Fried prawn po’boys with Sriracha remoulade
94
•
Finger-licking fish goujons
102
•
•
•
• •
•
•
•
• •
• •
•
• •
•
•
•
•
•
• •
•
• •
•
• •
• •
•
•
•
•
•
•
• • •
• •
•
•
•
•
•
SAUCES
•
Whiskey marmalade
•
•
•
•
• •
•
Tandoori chicken drumsticks
53
•
•
Chicken, grape and caramelised onion flatbreads
58
•
•
Chicken in creamy garlic mushroom sauce
60
•
•
Firecracker chicken goujons
79
•
Crunchy crispy chicken goujons
86
•
Classic Buffalo chicken sandwich
95
•
Chicken and greens sauté with peanut sauce
115
•
EF128_06_Recipe_Index.indd 6
•
DESSERTS
• •
•
•
•
•
DRINKS
POULTRY
6 Easy Food
•
BAKED GOODS
• •
•
• •
20
•
x
• •
Kelly's black pudding and pig cheek with vanilla bean
•
•
v
•
•
•
•
•
•
•
•
•
•
•
• •
•
•
•
•
•
•
•
MARCH 2018
22/02/2018 09:47
What’s inside
A sneak peek at what you’ll find in this issue
Irish eats
We look forward to celebrating Irish food in – well, in every issue, but never more so than in March. Dig into some perfect-every-time potatoes, from p.30; dish up some succulent Irish lamb for your Easter feast, p.68; or do your tastebuds some good with Irish dairy, from p.47. Recipe Editor Jocelyn Doyle has been exploring Ireland’s boozy history, p.84, while we’re off to Donegal with chef Brian McDermott’s new cookbook from p.70. Find new ways to use Irish staples black pud, tomato relish and good ol’ cheese and onion crisps, from p.86, or flip to p.30 to concoct the best-ever Irish coffee.
Easter lamb with roast spring vegetables p69
GET THE INSIDE SCOOP We’ve started to include more background information, test kitchen tips and fun facts about our features in our From Our Kitchen to Yours section, starting from p.120. Flip through to learn more about our recipes, whether that’s historical tidbits or helpful hints from our amazing kitchen team – because they test every recipe, they’re able to make plenty of clever recommendations as to how to get the best from each one.
Perfect panna cotta p51 Greek-style new potatoes p33
KEEPING MUM
Irish mammies are well worth spoiling, so head to p.90 to find our beautiful spread, perfect for surprising the special lady in your life with brunch or lunch. The best part? It’s all ideal for making ahead, taking the pressure off you on the day. If you’re a Mammy yourself, you might like to indulge yourself this Mother’s Day, and if so we’ve got just the sinfully delicious feature for you! Flip to p.78 to find some of our new favourite recipes for satisfying your cravings, whether they’re for sweet treats, comforting carbs, fiery foods or gooey cheese.!
Smoked salmon quiche p92
Strawberry-rhubarb bellini p93
Firecracker chicken goujons p79
HEALTHY AND HAPPY
We’re all about striking a balance between nutritious and delicious, and we try to convey this in each issue. Head to p.114 for a selection of flavoursome healthy-ish recipes, or try p.104 for virtuous, allergy-friendly but tasty snacks, suitable for kids and adults alike. That old “apple a day” chestnut still counts if you’re baking with the apple, right? Check out our yummy bakes from p.42 to find out! Encourage the kids to eat more fish with our finger-lickin’ fish goujons, p.102. And if you’re in need of a nutritional boost on a cold day, find a good-for-you winter warmer on p.113.
Nutty hot chocolate p104 www.easyfood.ie
EF128_07_What's inside.indd 7
Perfect apple crumble p43
Finger-lickin’ fish goujons p102 Easy Food 7
22/02/2018 16:34
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
“This month’s @easyfoodmag ready for inspiration! Time to get my pancake on #PancakeTuesday” – @redcorsamaisy
“Are you taking part in #Veganuary? If so, why not try this stunning Asian cucumber salad with stir-fried tofu and crispy noodles, from media partner @easyfoodmag? Wow! #Vegan” – @IrishQFAs
STAR EASY FOODIE! @sweetandmeat is cooking up a storm with Easy Food!
“The kitchen smells so good right now. Making @easyfoodmag’s turkey and sweet potato hash to bring to work for lunch. It will be calling to me by 10.30am I’m sure! Looking forward to it already.” – @sweetandmeat
“Dinner tonight was super tasty and moist breaded chicken with a basil cream sauce from @easyfoodmag. Absolutely delicious. Definitely a new regular.” – @sweetandmeat
“So delighted to be offering these amazing meal ideas from @easyfoodmag to our Moms. We know they're going to love them! #family #food” – @eumom
Our sister site, eumom.ie, has launched a recipe section filled with delicious Easy Food recipes!
We’ve got mail
“I am really glad that A Taste of Salamanca got featured in your Cookbook section in the February issue. Thanks so much!” – Aggie Chvojka, Aggie’s Food Studio
8 Easy Food
EF128_08_09_Your Say.indd 8
“Drooling over @eumom amazing new #recipe section! Mouth-watering meals from @easyfoodmag Check it out: www. eumom.ie/food” – @Helinhandbasket
January competition winners 1 x overnight stay for two in the g Hotel, Galway Carol Doran, Ballybrack, Co. Dublin
1 x Morphy Richards Spiralizer Express Damaris Ayres, Clondalkin, Co. Dublin
4 x Purcell and Woodcock signature gift sets TJ Mackey, Navan, Co. Meath Laura Doyle, Rush, Co. Dublin Lagle Kova, Skibbereen, Co. Cork Hazel McCord, Bagenalstown, Co. Carlow
MARCH 2018
22/02/2018 09:50
letters and comments
Meet the Taste Team...
OUT AND ABOUT What we’ve been up to…
Editor Caroline cements her new friendship with Marco Pierre White — flip to p.18 to find out more!
Pauline Gannon
is mum to two boys aged 10 and six, and says, “I started cooking when I was weaning my eldest boy as I really wanted to make homemade food, and I have never looked back. I love to try new recipes and, even though it can be challenging to make meals that everyone will eat and enjoy, I don’t let it put me off at all. In my house we have one rule, and that is that you must at least TRY everything on your plate!”
Recipe Editor Jocelyn hits the streets of Dublin to celebrate the Dublin Chinese New Year Festival with the Lazy Bike Tour Company
Food Stylist Charisse enjoys a demo on essential oils by Sharon Hearne Smith Some of our fabulous food team celebrating National Pizza Day at Platform Pizza in Bray, Co. Wicklow
Margaret Tewkesbury
says, “I'm 55 and working as a team leader in a supermarket in Cork. I have two daughters and a 12-year-old granddaughter. My hobbies include running, card making, crosswords and walking my two dogs, Trixie and Dolly. My favourite TV programmes are Call The Midwife and Eastenders, although I also enjoy quiz and antique shows. I love cooking, especially making apple pies, and I like to try new recipes.”
Kitchen craic
Be sure to follow Easy Food on social media to get plenty of glimpses behind the scenes — our Test Kitchen is home to loads of foodie fun!
@easyfoodmag
www.easyfood.ie
EF128_08_09_Your Say.indd 9
Easy Food 9
22/02/2018 09:50
FOOD BITES GUINNESS TAKES ON A NON-ALCOHOLIC LAGER
FRESH FISH TO YOUR DOOR The award-winning fishmonger Gannet Fish has launched a website that allows consumers to order fresh Irish fish and seafood to be delivered directly to their doors. The site — www.eatmorefish.ie — also offers the option of collection from a local butcher or food shop. Gannet Fishmongers was set up as a pop-up fish stall at the Galway Saturday Market in 2002, and has since grown to become one of the most innovative and celebrated fishmongers on the Irish food scene. The new website will also help to educate consumers on Irish fish while promoting sustainable fish species and methods of capture. www.eatmorefish.ie
A HEAVENLY LOW-CAL ICE CREAM Halo Top, the low-cal, high-protein ice cream, has launched in Ireland and we're ready to scream (for this ice cream, obviously). Halo Top became the best-selling ice cream brand in U.S. grocery stores in September 2017, surpassing industry leaders like Ben & Jerry’s and Häagen-Dazs. The ice cream tastes just like the real deal but contains only 280-360 calories per tub, with 20g
10 Easy Food
EF128_10-11_Food_Bites.indd 10
of protein. Yep — you read that right! Halo Top is now available in all Tesco stores (RRP €6.49) in seven flavours: • Sea salt caramel • Vanilla bean • Peanut butter cup • Chocolate flavoured • Mint chip • Chocolate chip cookie dough • Cinnamon roll
The brewers at St. James’s Gate have launched Open Gate Pure Brew: a full flavoured, non-alcoholic lager. The hoppy beer features fruity aromas with a hint of citrus, along with a smooth, malty finish. In independent taste tests, seven in 10 people were surprised to learn that Open Gate Pure Brew was a nonalcoholic beer. With an ABV of 0.5%, the lager is available in 330ml bottles and was initially rolled out to 250 pubs in Dublin in January with wider national distribution this month. www.guinnessopengate.com
Going crackers for Carbery Cracker
Carbery Cracker is a smooth, mature Cheddar, specially selected by Carbery’s Master Cheese Grader, and produced in the dairy heartland of West Cork. Since launching in summer 2017, the product has created quite a stir within the market and has already received recognition by winning Gold at the recent 2017 Global Cheese Awards.
MARCH 2017
22/02/2018 09:54
news
Top tips from a porridge champion
Did you put the kettle on? The new Buckingham Kettle from Russell Hobbs has a quiet boil feature that makes up to 75% less noise than a standard kettle. With a 1.7 litre capacity jug, it’s big enough to make up to six cups and can boil one cup of water in just 45 seconds. Available nationwide from independent Irish electrical retailers (RRP €49.99).
TESCO’S NEW “WICKED” VEGAN MEALS Tesco has released a range of plant-based, vegan-friendly meals across roughly 75 stores nationwide. The range — Wicked Kitchen — strikes a balance with recipes that are “80% healthy, 20% wicked” to delight vegans while also attracting those who want to try more plant-based foods. Tesco partnered with Derek Sarno, a former senior global chef at Whole Foods Market, to create the meals. “For too long, vegans have been overlooked, with many offerings that are available seemingly created to appease rather than truly please. Wicked Kitchen plans to change all that,” said Sarno. The range includes seven meals priced at €5 per unit.
www.easyfood.ie
EF128_10-11_Food_Bites.indd 11
To celebrate the goodness and health benefits of porridge, SuperValu invited Ellinor Persson, the ‘World Porridge Making Champion’ from Sweden, to join David and Stephen Flynn of The Happy Pear and show people how to make the best bowl of porridge with ease. Ellinor has shared her top tips for making the absolute best bowl of porridge exclusively with Easy Food, and we’re delighted to start incorporating her advice into our morning bowl of goodness! What is your secret to perfect porridge? Believe it or not, my secret to the perfect porridge every morning is ignoring the generic measurements and adding that little pinch of salt at the end. Over the years of making porridge, I have finally found the perfect harmony between the three ingredients: salt, water and oats. Everybody has a different preference on the texture of their porridge so the secret to the perfect porridge is to know what you like and perfect it. What benefit does the addition of salt make? Salt is always the go-to option for added taste in food, and porridge is no different. Salt brings the other ingredients together beautifully, but be careful not to over season. Try and find the perfect balance and you will achieve the best tasting porridge.
What causes gloopy porridge? There is a scientific reason for this. When heat is added to the liquid absorbed by oats, they begin to burst and start releasing starch into the mixture. Overcooking of these oats can cause gloopy porridge. To help prevent this from happening, I would suggest cooking on a low heat at the start to let the oats absorb the liquid before adding more heat.
What type of oat is best to use in porridge? Rolled oats are the best option for people who are always on the go, as they can be prepared very quickly compared to other Does it matter what type of liquid is used? oats. Rolled oats such as SuperValu’s No, it doesn’t, but don’t be afraid to try own branded porridge oats make early liquids other than water if you are feeling mornings a little less stressful as they adventurous. Start with cold pure water, or are easy to make and still contain all the add some orange juice or pineapple juice or nutrients and vitamins that you need to your favourite breakfast juice. Breakfast start your day off on the right foot. is the most important meal of I make my world champion porridge the day and I like to make with steel cut oats (also called it as tasty and nutritious pinhead oats), but they For an extr as possible. When require you stay by the a treat on th e weekend I use steel-c I boil the porridge hob, constantly stirring , ut oats, whi ch are the “Rolls Roy with juice instead for nearly half an hour. ce” of the oat family. These take of water, I eat My World Championship a little mor e time to make but th the porridge with Porridge recipe consists ey give off a wonderful aroma and yoghurt instead of steel cut oats, salt they have m ore of a of milk. and water. crunchy text ure than no rmal porridge oa ts. Easy Food 11
22/02/2018 09:54
CORNER
Kitchen Confidant: An Indispensable Guide for the Baker, Drinker, and Cook By Chronicle Books Published by Chronicle Books €11.35/£9.99 Every now and then a little gem comes along, and this diminutive beaut is our new kitchen companion. Divided into three parts for the baker, the drinker and the cook (is anyone else all three…?), it is packed to the proverbial brim with all sorts of extremely useful information. Whatever you’re in need of, you’re sure to find it here: weight-to-volume conversions, knife techniques, information on more unusual flour types, explanations of common baking terms, tasting notes on wines organised by grape variety, details on cuts of meat, food storage tips, a guide to toasting spices, quick recipes for basic sauces, types of tea or simply ideas on how to garnish a cocktail. This will be your new go-to.
Brian McDermott's Donegal Table
Reset Your Gut
By Brian McDermott Published by O'Brien €19.99/£17.99
By Robyn Youkilis Published by Kyle Books €19.30/£16.99
We're avid supporters of Irish food, and we fell in love with this cookbook immediately, which is why you'll find a selection of the lovely recipes from award-winning chef Brian McDermott from p.70. Every single recipe looks delectable, from the casual (surf 'n' turf sliders; chicken and ham pie; after-school jam sponge; Granny's homemade chips) to the ever-so-slightly posh (BBQ prawns on the beach; herby roast leg of Donegal lamb; toffee, hazelnut and meringue roulade) and from the traditional (Wild Atlantic Way fish pie; hot cross buns; barmbrack; honey-glazed Donegal gammon) to the modern (chargrilled vegetable and monkfish skewers with couscous; black pudding dipping fritters; Inishowen whiskey-glazed chicken wings). Prepare to be hungry!
These days, an increasing number of studies illustrates just how crucial gut health is to the rest of the human body. In this timely tome, Youkilis focuses on finding a new way to eat that is beneficial to both your digestive system and your waistline, aiming to nourish, rather than deprive. Providing plenty of useful information and lifestyle tips in addition to over 75 healthy, tasty recipes, this is a great guide along the road to a betterfunctioning gut. From homemade yoghurt and blueberry chia muffins through smoked trout and lentil salads to lamb tagine and kombucha-battered fish, with plenty of healthy snacks and desserts along the way, you’ll feel as happy and satiated as you do healthy and rejuvenated.
Chloe Flavor By Chloe Coscarelli Published by Potter €28.40/£25 With veganism set to be the rising star amongst this year’s food trends, this book from vegan chef Chloe Coscarelli is out to dispel the myth that plant-based foods are bland and boring. Honestly, we didn’t expect to be so enthralled by these recipes, but they really are saucy, crispy, spicy and simply stunning, with big, bold flavours throughout. Think Hawaiian teriyaki sliders; charred chili-lime sweetcorn; chocolate chip banana pancakes; sriracha tempeh alfredo; coconut falafel sliders with mango salsa; firehouse chili with cornbread muffins; burnt garlic un-fried rice; spicy rigatoni vodka; or a boozy root beer float. (We could go on.) This vegan collection is vibrant, inspiring and one of the most exciting cookbooks we’ve seen in a while.
12 Easy Food
EF128_012_Cookbooks.indd 12
MARCH 2018
22/02/2018 09:55
products
Home IS WHERE
THE HEART IS A look at some of our favourite websites for Irish-made kitchenware
www.bearcreation.com We adore Wicklow-based Bear Creation, home to custom and bespoke furniture, homeware and more. We’re especially enamoured by their new sushi boards, which have just been selected by chef Dylan McGrath for use in his restaurants.
www.iamofireland.ie A stunning collection of modern Irish design, I Am Of Ireland is the place to go for beautiful and unusual additions to your kitchen. Every piece on the website, no matter how small, is a work of art.
www.homesense.ie Homesense from TKMaxx has rapidly become one of our go-tos for kitchenware, whether basic or just that little bit funky – all at affordable prices.
www.designist.ie Long have we loved Designist’s “Gifts for the Foodie” section, where you can find quirky or stylish presents for the food lover in your life… or, y’know, just for yourself. Whether you’re looking for a cheese-makig kit or a vaguely ridiculous ladle, this is the place to go.
www.easyfood.ie
EF128_013_Products.indd 13
Easy Food 13
22/02/2018 16:32
COMPETITIONS
POSTAL ENTRIE
S
ct io ns le va nt in st ru Fo ll ow th e reto en te r fo r ea ch on ho w po st yo ur en try to : d co m pe ti ti on anPrin ce of Wal es Te rrac e, . 12 , od Fo . W ickl ow Ea sy R oa d, B ra y, Co ti on Q ui ns bo ro ug h in di ca te w ha t co m pe til to D on ’t fo rg ete en te ri ng an d in cl ud e al yo u ar de ta il s. yo ur co nt ac t
Win AN OVERNIGHT AT THE KENNEDY BOUTIQUE HOTEL The Kennedy Hotel is centrally located at 19 The Quay in the heart of New Ross, overlooking the River Barrow and just a short stroll from the main shopping street. Expect a warm welcome from the moment you arrive; relax in our guest bedrooms or enjoy a drink in the elegant surroundings of the hotel or a cocktail in our Lady Lane Lounge. Each guest room has been designed to deliver all the luxury, comfort and convenience our guests expect from a boutique hotel. Yanks Steakhouse has taken the best from the real American steakhouse tradition, namely large steaks cut from some of the best cattle in the country. Our expertly chosen wine list serves as the perfect accompaniment to the steaks, along with mouthwatering side dishes, tempting desserts and creative cocktails all presented with five-star service. It’s about lifestyle in the Lady Lane Lounge, a cosmopolitan 50-seat bar located in the back of the hotel, a sophisticated and relaxing retreat where guests can meet and unwind with our house cocktails, tasty food menu or a unique gin and tonic made using our hotel premium gin.
14 Easy Food
EF128_014-016_Competitions.indd 14
For a chance to win a one-night stay with dinner for two, simply email your contact details to competitions@easyfood.ie with KENNEDY in the subject line. Kennedy Boutique Hotel New Ross Co. Wexford Tel: 051 421 580 info@kennedyboutiquehotel.ie
MARCH 2018
22/02/2018 09:56
competitions
WIN!
SWEET TREATS FROM LILY O’BRIENS
M
other’s Day and Easter are only around the corner and what better way to treat that special someone than with a luxurious chocolate treat from Ireland’s most loved chocolate brand, Lily O’Brien’s! Mother’s Day Delights Spoil Mum this Mother’s Day with Lily O’Brien’s most deluxe offering to date, The Exquisite Edition (from €8.49 to €17.99), a rich collection of milk, dark and white chocolates combined with exotic ingredients. Or add an extra thoughtful touch with the Lily O’Brien’s Personalised Chocolate Photo Box (60 chocolates for €35.00). This combination of delicious signature Lily O’Brien’s chocolates, accompanied with your own chosen image, makes for a truly unforgettable Mother’s Day gift. Egg-cellent Easter Treats Chocolate lovers can choose from a selection of deliciously handcrafted Easter eggs, using the brand’s famous signature recipes including Lily O’Brien’s Milk
www.easyfood.ie
EF128_014-016_Competitions.indd 15
Chocolate Egg with Sea Salted Caramel Chocolates (€15.00), Le Crunch Chocolate Egg (€15), Desserts Collection Easter Egg (€15), Uglies White Chocolate Cookie Egg (€10), Zesty Orange Chocolate Easter Basket (€15.99) and more. To get celebrations underway, Lily O’Brien’s are offering two chocolate-obsessed Easy Food readers the chance to win a beautiful chocolate assortment hamper each, worth €100! To be in with a chance to win, simply email your contact details to competitions@easyfood.ie with LILY O’BRIENS in the subject line. LilyOBriens @lilyobriens
Easy Food 15
22/02/2018 09:56
WIN!
A LUXURY AFTERNOON TEA Glenlo Abbey Hotel & Golf Course has gained a stellar reputation for delicious food and five star service. Throughout March 2018, they’re offering two inspired special afternoon teas plus a ‘Celebration of Spring’ with a delightful six-course tasting menu with wine pairings. Make Mother’s Day extra special with a decadent afternoon tea in the elegant surroundings of the River Room. Choose from an assortment that includes freshly baked scones, jams, seasonal sandwiches and dainty pastries, macaroons and cakes served with loose leaf tea, herbal tea selection or freshly brewed coffee. Served on Mothers Day, Sunday 11th March, from 1pm–5pm with an accompanying pianist. Hop along and enjoy an Easter afternoon tea from 30th March to 2nd April, served daily from 1pm–5pm in the
16 Easy Food
EF128_014-016_Competitions.indd 16
River Room. Afterwards, guests will enjoy a falconry show for all the family 3pm. To celebrate the launch of their themed afternoon teas, we are giving one lucky reader the chance to win a luxury afternoon tea for four at Glenlo Abbey Hotel. To enter, simply email your contact details to competitions@easyfood.ie with GLENLO in the subject line. The opulent surroundings and faultless presentation at Glenlo Abbey Hotel make afternoon tea a memorable occasion. Set on a 138 acre estate overlooking Lough Corrib, guests can enjoy afternoon tea served daily in the Kentfield or at weekends in the River Room with accompanying piano recital. Full details available on www.glenloabbeyhotel.ie
MARCH 2018
22/02/2018 09:56
TAKE OUR SURVEY AND WIN!
ABOUT THE PRIZE
B
e a part of our national survey and WIN a night away for two at The Kingsley in Cork. Easy Food has been in the kitchen with Irish home cooks for 14 years, and we know you’re hungry for more. That’s why we’re committed to being your trusted food companion with the most useful recipes, tips and foodie information. We want to know how Ireland eats, cooks and thinks about food in 2018. From the number of nights you cook at home every week, to how many snaps of dishes you have on your camera roll, there is more than ever to digest when it comes to food. Have your voice heard in Ireland’s largest food community through our survey; find it at www.surveymonkey.com/r/easyfoodmag. Plus, you can be in with a chance to win a night away with dinner included and a one-hour Kerstin Florian treatment!
www.easyfood.ie
EF128_017_Survey.indd 17
Win a relaxing night for two people at The Kingsley in Cork, with dinner and a luxury treatment. With beautiful bedrooms, a bistro style restaurant, a luxury spa and an extensive health club, The Kingsley has everything you will need for the perfect break away from the little ones. Set in a stylish and distinctive riverside location on the banks of the River Lee, within walking distance from the buzzing cosmopolitan city of Cork, shopping, socialising and cultural attractions are all just a few steps away. Enjoy an overnight stay in one of The Kingsley’s luxurious rooms with breakfast, dinner on one evening in The Springboard restaurant and one 60-minute Kerstin Florian customised treatment. A deep cleansing and purifying treatment for all skin types, this rejuvenating facial includes an exfoliating peel to renew skin, a deep cleansing massage to promote circulation and a masque to balance and nourish. If you aren’t lucky enough to win on this occasion, visit www.thekingsley.ie or call 021 480 0500 to see all the fabulous offers available at The Kingsley. Terms & Conditions Apply. Prize is 1BB1D for 2 x people and 1 x spa treatment, subject to availability, non-transferable and not valid for Christmas, New Year’s Eve or bank holiday weekends.
Easy Food 17
22/02/2018 11:19
BEHIND THE SCENES WITH MARCO Champion of honest cooking, Marco Pierre White shares his favourite recipes and tips from the latest season of The Restaurant
18 Easy Food
EF128_018-027_Guest editorNEW.indd 18
MARCH 2017
22/02/2018 10:04
guest editor Marco Pierre White
When
meeting Marco Pierre White, you’re first struck by the idea that this is a culinary titan. He knows food; he’s eaten — and certainly cooked — the best of it. Coming from a magazine that advocates making the most of what’s in your cupboard and getting simple, fun meals together in a snap, we wondered, how would White connect to the Irish home cook? White was busy filming the latest season of TV3’s The Restaurant, sponsored by Gas Networks Ireland, at his Donnybrook restaurant, Marco Pierre White Courtyard Bar & Grill, when we met him. He stood in the courtyard looming tall with his scarf wrapped to shield him from the January cold, dutifully attending to the rounds of conversations, photographs and production requirements. As we approached White, conscious not to delay an already tight schedule, he spotted the copy of Easy Food we had in tow and immediately greeted us with “Ah! This is your magazine, yes? Fantastic — let’s have another look there.” Cue Marco Pierre White playfully directing an impromptu photo shoot with the magazine shielding our faces from the camera. Any nerves we might have held blew breezily right out of that courtyard. He went on to discuss what he wanted to achieve with his editor’s letter and flipped through the magazine, pointing out recipes he liked or would change. He spotted a lemon soufflé in the January issue that — to White’s exacting standards — hadn’t risen as high as might be expected: “Looks tasty, but it’s the Titanic of soufflés…it sank.” A small smirk and a knowing peek over his glasses, and we were in stitches. White may be a culinary
Editor Caroline having a browse with Marco
Marco showing Easy Food's best angle
"Ah! This is your magazine, yes? Fantastic — let’s have another look there." titan, but he’s also the kind of guy you would be happy to invite over for a midweek meal. Marco Pierre White is, at his core, a home cook. Like many of us, he develeped a connection with food as a child and nurtured his passion as he progressed to become one of the most celebrated chefs throughout his career. However, despite
www.easyfood.ie
EF128_018-027_Guest editorNEW.indd 19
years in high-pressure nt staura restaurant kitchens and The Re TV3 n airs o t demanding clientele, days a ednes W he has remained m p 9 devoted to simple food, done well. Forget multiple courses of small plates with finicky food — give White a giant joint
of roasted meat and all the trimmings and he’s a happy man. He believes that the best food is simple and generous, from a perfectly roasted chicken to a classic apple tart. He’s sharing his favourite recipes here from the latest season of The Restaurant, where he blind-tasted dishes prepared by Irish celebrities. As shown here, it’s not about fussy dishes or overly-ambitious creations — for White, the best food relies on timeles techniques done well to bring out the best in high-quality ingredients. Exactly the kind of ethos we champion at Easy Food.
Read on for Marco's favourite recipes from The Restaurant, plus his tops for achieving restaurantquality results at home Easy Food 19
22/02/2018 10:04
Nuala Carey
Kellys black pudding and pig cheek with vanilla bean apple puree Serves 6
For the pig cheeks: 100ml vegetable oil 1 tbsp root ginger, freshly grated 1 tsp red chilli flakes 4 fresh thyme sprigs, leaves stripped 1 fresh rosemary sprig, leaves stripped 1 garlic clove, crushed 6 pig cheeks, well trimmed 1 onion, chopped 1 carrot, chopped 2 celery sticks, chopped 4 bay leaves 500ml white wine 1l chicken stock 200ml veal stock 40ml sherry vinegar
carrot, celery, bay leaves, wine and stock. Braise in the oven for 2½ hours or until tender to the touch. 3 Strain the pig cheeks and set aside discarding the vegetables, then reduce the remaining liquid until sticky and add in the sherry vinegar. Season to taste, then add the pig cheeks and leave to soak in the sauce. Warm gently through when needed. 4 For the apple purée, put the apples, vanilla seeds and Cognac into a pan and sweat without colour until soft, then blend into a smooth purée. 5 For the black pudding, heat a non-stick frying pan with a little oil and pan fry the pudding on both sides until crisp on the outside but moist inside. 6 To serve, place one slice of black pudding on the plate and top with a pig cheek followed by a little sauce, some Granny Smith apple julienne and a spoonful of the vanilla bean apple purée.
Per Serving 494kcals, 23.3g fat (6g saturated), 39.1g carbs (14.7g sugars), 16.8g protein, 4,8g fibre, 0.756g sodium
x
.... TOP TIP ....
While you may not have a restaurant kitchen at your disposal, one simple way you can achieve the same results as chefs is to cook with natural gas. It offers better temperature control, faster cooking times and more versatility than electric appliances. Searing the pig cheeks over a smoking hot heat is easily achieved with the high temperatures reached from a gas hob.
For the black pudding: Vegetable oil, for cooking 6 slices Kelly’s of Newport Black Pudding For the apple purée: 2 apples, peeled, cored and diced 2 vanilla pods, split in half and beans scraped out 4 tbsp cognac To serve: 1 Granny Smith apple, cored and cut into julienne 1 For the pig cheeks, blend the oil, ginger, chilli, herbs and garlic together and rub into the pig cheeks. Cover with cling film and leave to marinate in the fridge for at least seven hours and ideally 24 hours. 2 When ready to cook, preheat the oven to 160˚C/140˚C fan/gas mark 3. Get a large nonstick frying pan smoking hot. Drain the pig cheeks of excess marinade and season with sea salt, then pan fry until golden all over. Add to a casserole dish and add in the onion,
20 Easy Food
EF128_018-027_Guest editorNEW.indd 20
MARCH 2017
22/02/2018 10:04
guest editor Marco Pierre White
Paul Harrington
Seared scallops with tarragon butter Serves 4
50g unsalted butter, chilled 12 prepared large fresh scallops 2 tsp fresh tarragon, chopped Rock salt, for serving Fresh micro tarragon herb, to garnish (optional) 1 Rub the base of a non-stick frying pan well with the block of butter, and cut the remainder into small pieces. 2 Set the pan over a high heat and as soon as the butter starts to smoke, add the scallops and sear for two minutes on each side, seasoning with a little salt and pepper as they cook. Transfer the scallops to warmed scallop shells, each one sat on a little pile of rock salt to keep the shells steady. 3 Remove the pan from the heat and whisk in the butter a few pieces at a time, then add the tarragon and season with a little salt and pepper. Spoon over the scallops and garnish with micro tarragon, if liked. Per Serving 170kcals, 10.8g fat (6.5g saturated), 2.3g carbs (0g sugars), 15.3g protein, 0g fibre, 0.256g sodium
www.easyfood.ie
EF128_018-027_Guest editorNEW.indd 21
Easy Food 21
22/02/2018 10:04
Ciara Kelly
Monkfish tail with seafood bisque Serves 4
For the bisque: 50g unsalted butter, chilled and diced 1 small onion, diced 1 carrot, diced 1 celery stick, diced ½ a small fennel bulb, diced (fronds reserved for garnish) 350g cooked lobster or Dublin Bay prawns shells, roughly chopped 1 fresh bouquet garni 4 ripe tomatoes, quartered 4 tbsp cognac 2 tsp tomato purée 150ml dry white wine 300ml fish stock For the celeriac: 1 small celeriac, peeled and cut into 2cm cubes 2 tbsp olive oil For the monkfish: 4 x 225g monkfish tails on the bone, well trimmed 40g butter, chilled and diced
through a fine sieve into a clean pan and simmer until reduced to a sauce consistency. Whisk in the rest of the butter before using. 3 Preheat the oven to 220˚C/200˚C fan/gas mark 7. For the celeriac, toss the celeriac cubes in the oil and season with salt and pepper, then roast for 20-25 minutes until cooked through and golden. 4 Heat a frying pan over a medium to high heat. Season the monkfish tails. Add a knob of the butter and then sauté the monkfish tails for one minute on each side until golden — you may have to do this in batches depending on the side of your pan. Transfer to a roasting tin and roast for 10 minutes, then leave to rest in a warm place for 3-5 minutes. 5 Meanwhile, cook the prawns. Wipe out the frying pan and add the sauté the prawns in a little oil and the butter for 2-3 minutes until tender, seasoning with salt and pepper. 6 Spoon some of the seafood bisque into each warmed wide-rimmed bowl and place a piece of rested monkfish on each one.
Arrange the sautéed prawns on top and place the pieces of celeriac in the bisque. Garnish with the micro dill, if liked. Per Serving 585kcals, 31.1g fat (14.6g saturated), 12.6g carbs (5.5g sugars), 49.2g protein, 3.4g fibre, 0.412g sodium
.... TOP TIP ....
Adding the Cognac in Step 2 helps release any browned bits from the bottom of the pan. These are loaded with flavour and will add depth to the dish. Being able to control the heat to increase it quickly on a gas hob allows you to achieve the best results here.
For the prawns: 8 large peeled Dublin Bay prawns 1 tsp sunflower oil 10g unsalted butter, chilled and diced Fresh micro dill herb, to garnish (optional) 1 Heat half of the butter in a large pan and stir in the vegetables. Add the lobster or prawn shells and the bouquet garni, then cover and cook for 10-15 minutes until the vegetables are softened. 2 Add the tomatoes and cook for five minutes, then increase the heat and pour in the cognac to reduce right down. Add the tomato purée, wine and stock. Bring to a simmer, then cook gently for 30 minutes until slightly reduced. Season to taste. Pass
22 Easy Food
EF128_018-027_Guest editorNEW.indd 22
MARCH 2017
22/02/2018 10:04
guest editor Marco Pierre White
Aoibhín Garrihy
Feather blade of beef a la Bourguignonne Serves 6
For the bisque: 6 x 200g portions feather blades of beef, well trimmed Olive oil, for cooking 2 shallots, diced 1 carrot, diced 2 celery sticks, diced 2 bay leaves 1 heaped tbsp tomato purée 300ml red wine 1 garlic clove, finely chopped 4 fresh thyme sprigs 2 fresh rosemary sprigs 600ml beef or veal stock Knob of butter 50g pearl onions, peeled 100g pancetta lardons 100g baby button mushrooms 2 tbsp fresh flat-leaf parsley, shredded
then scatter the garlic and herbs on top. Pour over the stock and cover with a lid. Braise for 2-3 hours or until meltingly tender. Remove the beef from the casserole and set aside, then strain the liquid into a clean pan. 3 For the chive mash, bake the potatoes on a bed of rock salt for about 1½ hours until tender, then cut the potatoes in half and scoop out the flesh. Mash until smooth. Heat the milk and beat into the mashed potatoes until smooth. Season and fold in the chives, reserving a little to garnish. 4 Place the carrots in a small pan with barely enough water to cover and add the butter and sugar. Bring to a simmer and cook for about 20 minutes until tender and the liquid has almost completely reduced to a glaze, shaking the pan occasionally to ensure that they cook evenly. 5 To finish the beef, heat a little oil and the butter to a frying pan and sauté the pearl onions and bacon and allow to colour slightly. Add to the strained casserole liquid and then simmer gently until the onions and mushrooms are tender and the liquid has
reduced down to a sauce consistency. Return the feather blades of beef to the sauce and allow to warm through. 6 Arrange a feather blade of beef on each warmed plate and spoon some of the sauce with the vegetables and bacon on to each one. Add the chantenay carrots and garnish with the parsley, then add quenelles of chive mash and garnish with the rest of the chives to serve. Per Serving 1109kcals, 73.9g fat (30.3g saturated), 35.1g carbs (6g sugars), 64.4g protein, 5.5g fibre, 0.961g sodium
For the chive mash: 1kg large Rooster potatoes Rock salt, for cooking 100ml milk 50g butter, diced 1 heaped tbsp fresh chives, snipped For the carrots: 200g chantenay carrots, trimmed Pinch of sugar Good knob of butter 1 Preheat the oven to 160˚C/140˚C fan/gas mark 2. Season the feather blades of beef. Heat a large frying pan on a medium to high heat and add a couple of tablespoons of oil. Quickly sear the feather blades of beef all over until golden brown. Transfer to a casserole dish. 2 Tip in the vegetables and bay leaves and sauté for 10-15 minutes until tender. Stir in the tomato purée and then deglaze the pan with the red wine. Tip into the casserole and
www.easyfood.ie
EF128_018-027_Guest editorNEW.indd 23
Easy Food 23
22/02/2018 10:05
guest editor Marco Pierre White
Donncha O’Callaghan
Roast duck with fondant potatoes and spinach Serves 4
For the fondant potatoes: 4 large Rooster potatoes 40g butter 1 tsp sunflower oil 300ml chicken stock 2 fresh thyme sprigs For the duck: 2 duck crowns with wing bones intact (Thornhill, if possible) 25g fresh thyme sprigs, plus extra to garnish 4 garlic cloves, lightly smashed 2 bay leaves 1 orange, halved For the spinach: 50g butter 500g baby spinach leaves Pinch of freshly grated nutmeg
For the jus: 200ml white wine 400ml chicken or veal stock 40g unsalted butter, chilled and diced 1 tbsp honey 1 For the fondant potatoes, peel the potatoes and trim down until they are 8cm long so you are left with cylindrical sections. Then cut each one into 2cm slices, then use a straightsided cutter to stamp out 4 x 4cm rounds. 2 Heat a frying pan and then add the butter and oil. Add the potato discs and cook on each side for 2-3 minutes on each side until golden. Season to taste and pour in enough stock to come three-quarters of the way up the potatoes. 3 Add the thyme sprigs to the fondants, then increase the heat and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes without moving the potatoes until all of the stock mixture has gone and the potatoes are tender when pierced with the tip of a sharp knife. Turn the discs over
carefully with a spatula. The bottoms should have started to brown and caramelise. Cook for another 3-4 minutes until browned and completely tender. 4 Make the potato fondants in up 2 days in advance and keep covered with the fridge until needed. Reheat on a baking sheet for 10 minutes. They also keep well in a low oven. 5 Preheat the oven to 200˚C/180˚C fan/gas mark 6. For the duck, season the duck crowns with salt and pepper and stuff the cavity with an equal amount of thyme, garlic, bay leaf and orange, then truss or tie them, sealing the cavity. Place side by side on a grill rack set in a roasting tin. Place on the middle shelf of the oven and roast for 50 minutes per 1kg. 6 For the spinach, heat a pan and add the butter. Once it has stopped foaming quickly sauté the spinach until wilted. Season to taste and add a little nutmeg, then drain well on kitchen paper. Return to the pan and keep warm. Alternatively this can be made up to 24 hours in advance, then cooled and kept on kitchen paper on a plastic tray covered with clingfilm in the fridge until needed. Place in a pan and reheat gently, stirring occasionally. 7 When the duck crowns are cooked, cover loosely with foil and leave to rest for 15 minutes. To make the jus, carefully pour off all the excess fat from roasting tin and place directly on the hob. Pour in the wine and bring to the boil, scraping the bits off the bottom of the tin. Strain into another pan, then add the stock and reduce by half. Whisk in the butter and honey and season to taste. 8 Carve each breast into slices and arrange on warmed plates and spoon over a little of the jus. Add the fondant potatoes and serve the spinach in a separate dish alongside. Per Serving 841kcals, 35.8g fat (17.3g saturated), 79.2g carbs (14.5g sugars), 47g protein, 15.1g fibre, 0.88g sodium
.... TOP TIP ....
Invest in durable cookware that can transition easily between the oven and hob, as needed to make the jus in Step 7. The versatility of a gas hob and oven guarantee that you can make the most of your cookware between the two.
24 Easy Food
EF128_018-027_Guest editorNEW.indd 24
MARCH 2017
22/02/2018 10:05
guest editor Marco Pierre White
Paul Harrington For the custard: 275ml double cream 3 egg yolks 25g caster sugar 1 tsp cornflour
Siobhan s sherry trifle Serves 4
For the base: 5 trifle sponges 3 tbsp raspberry jam 10 Amaretti biscuits 250g fresh raspberries 55ml sherry For the jelly: 2 gelatine leaves 300ml raspberry juice
www.easyfood.ie
EF128_018-027_Guest editorNEW.indd 25
To decorate: 275ml double cream 5 Amaretti biscuits 1 For the base, cut the trifle sponges in half and spread a little raspberry jam on each piece, then sandwich together. Cut into bite-sized pieces, then divide into individual glass dishes. Roughly crush amaretti biscuits and sprinkle on top followed by a layer of the raspberries. Sprinkle over the sherry and leave to soak into the sponge base. 2 To make the jelly, soak the gelatine leaves in cold water for a few minutes until softened. Heat the raspberry juice until hot but not
boiling. Squeeze the excess water out of the gelatine, then stir into the raspberry juice. Make sure all the gelatine is completely dissolved. Pour over the base of the trifles and allow to set in the fridge for 4-6 hours. 3 To make the custard, heat the cream in a small pan. Blend the egg yolks, sugar and cornflour together thoroughly, and when the cream is hot, pour it over the egg mixture, stirring continuously. Return the custard to the pan and stir over a very low heat until thick, then remove it and allow to cool. Spread the custard over the jelly in an even layer. Allow to cool completely. 4 To decorate, whip up the cream and spread it on the top of the custard layer. Crumble over the Amaretti biscuits. Cover and chill for 3-4 hours until set before serving. Per Serving 838kcals, 58.3g fat (33.4g saturated), 69.8g carbs (25.2g sugars), 8.5g protein, 4.8g fibre, 0.65g sodium
Easy Food 25
22/02/2018 10:05
Mary Coughlan
Eton mess with Kilmacanogue frozen raspberries Serves 6 For the meringues: 2 egg whites 100g caster sugar Squeeze of lemon juice ½ tsp cornflour For the Eton mess: 250g fresh raspberries Icing sugar, to taste 500ml double cream 150ml raspberry coulis To decorate: 150g frozen raspberries (from Kilmacanogue if possible) 1 Preheat the oven to 90˚C/70˚C fan. For the meringues, whisk egg whites until soft peaks have formed and then gradually add in the
26 Easy Food
EF128_018-027_Guest editorNEW.indd 26
sugar a tablespoon at a time. Finally fold in the lemon juice and cornflour. 2 Line a baking tray with parchment and fill a piping bag with a plain nozzle. Pipe meringues into long strips and bake for three hours. Remove from the oven and leave to cool. 3 Gently crush together the raspberries with enough icing sugar to taste. Semi-whip the cream with enough icing sugar to taste. Break up six of the meringues into small chunks. Fold the crushed meringue with the raspberries into the cream to create a rippled effect. 4 To serve, divide the raspberry coulis among Martini glasses and then crumble over the rest of the meringues. Cover with the Eton mess and then sprinkle the frozen raspberries on top. Serve at once.
Gas Networks Ireland owns, builds and maintains the natural gas network in Ireland and connects all customers to the gas network. Gas Networks Ireland operates one of the most modern and safe gas networks in the world and ensures that almost 680,000 homes and businesses receive a safe, efficient and secure supply of natural gas, 24 hours a day, 365 days a year.
Per Serving 426kcals, 31.8g fat (19.5g saturated), 34.3g carbs (19.8g sugars), 3.8g protein, 4.9g fibre, 0.044g sodium
MARCH 2017
22/02/2018 10:05
guest editor Marco Pierre White
Ciara Kelly
Poached pear with salted caramel, rum and raisin parfait Serves 6
For the pears: 6 pears, peeled 500ml red wine 250ml water 300g caster sugar Juice of ½ a lemon 1 cinnamon stick 1 vanilla pod For the parfait: 75g raisins 50ml dark rum 6 egg yolks 150g caster sugar 125ml cream 75ml double cream For the salted caramel: 160g brown sugar 100g unsalted butter 100ml cream Salt flakes, to taste 1 Peel the pears and then remove the cores from the bottom of each one with a small teaspoon. Put all of the ingredients into a pan, then bring to the boil and simmer gently until the pears are tender but still holding their shape. Remove from the heat and set aside at room temperature to allow the flavours to infuse for a couple of hours or overnight is perfect. 2 For the parfait, soak the raisins in the rum for at least two hours or overnight is fine. Whisk the egg yolks with the sugar in a bowl set over a pan of simmering water until light and fluffy. Boil the cream in a pan, then pour half over the yolk mixture and whisk well. Pour this mixture back in with the double cream and whisk until almost boiling. Immediately pour the custard back into the bowl and
www.easyfood.ie
EF128_018-027_Guest editorNEW.indd 27
whisk again until cooled, then stir in the raisin mixture. Divide among six 100ml moulds or ramekins lined with cling film and freeze for at least four hours or overnight until set. 3 For the salted caramel, combine all ingredients in a small pan over low heat, whisking continuously until sugar has dissolved completely. Continue to simmer for about five minutes until thickened, stirring occasionally. Remove from heat, add salt to taste and then keep warm until needed. 4 Divide the salted caramel amongst wide rimmed bowls and sit a poached pear in the middle of each one. Turn out a rum and raisin parfait and put alongside to serve. Per Serving 824kcals, 20.7g fat (11.6g saturated), 145g carbs (128g sugars), 4.5g protein, 7g fibre, 0.169g sodium
Easy Food 27
22/02/2018 10:05
The only extra hand you’ll need in the kitchen. Our multi-functional, award-winning food mixers and processors are packed with innovative, labour-saving technology so you can chop, blend, shred, mix and whisk your way more quickly through any food preparation task. bosch-home.ie
Available at:
*MUM9GT4SOO available to special order.
2018 02 Bosch EasyAd.indd Food 206x290mm.indd 1 EF128_028_Bosch 2
22/02/2018 22/02/2018 15:04 16:32
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-39
IN THIS SECTION
ONE POTATO, TWO POTATO, p30 Is there any food more quintessentially Irish than the humble spud? We think not...
www.easyfood.ie
EF128_XX Intro Pages.indd 29
FROM THE BUTCHER'S BLOCK, p38 Local butcher Michael Fleming serves us up the full Irish breakfast
Easy Food 29
22/02/2018 12:08
One potato, two potato Is there any food more quintessentially Irish than the humble spud? We think not‌
30 Easy Food
EF128_030-037_Potatoes.indd 30
MARCH 2018
22/02/2018 10:10
what’s in season? potatoes
www.easyfood.ie
EF128_030-037_Potatoes.indd 31
Easy Food 31
22/02/2018 10:10
How to boil potatoes 1 Scrub the potatoes clean. Cut the potatoes into large, evenly-sized cubes, or simply halve larger ones so that they’re all roughly the same size. 2 Transfer the potatoes to a saucepan and cover with an inch or two of cold water. Starting the potatoes in cold water helps them cook more evenly. 3 Stir in a teaspoon of salt until dissolved. 4 Bring to a boil over a medium-high heat and bring the water to a boil. Once boiling, reduce the heat to a bare simmer to cook the potatoes. Do not cover. 5 Cubed potatoes will cook more quickly than whole, and smaller potatoes will cook more quickly than larger. Begin checking the potatoes after around five minutes of boiling; most potatoes will be done after between 10 and 15 minutes. 6 The potatoes are done when they are tender all the way through. Test this by poking one potato with a fork, paring knife or skewer. 7 Drain cubed potatoes in a colander or lift whole potatoes out with a slotted spoon. If your recipe calls for cold potatoes (e.g. potato salad), run them under cold water to cool them down quickly.
Do the monster mash
w the For mashed potatoes, follo boiled step-by-step instructions for the potatoes, above, ensuring in well Dra der. ten very are s potatoe small and return to the pan. In a or cream k mil e som bine bowl, com and heat with a large knob of butter butter in the microwave until the atoes and pot the to Add . has melted with usly ero gen son Sea mash well. add or is as ve Ser . per salt and pep h suc , like you ings any other flavour on, bac py cris es, spic as fresh herbs, ened kale cooked peas, cheese, soft ns, onio d lise or cabbage, carame les, etab veg other mashed root on juice‌ cooked chorizo, pesto, lem ! less end the combinations are
32 Easy Food
EF128_030-037_Potatoes.indd 32
MARCH 2018
22/02/2018 10:10
what’s in season? potatoes
Greek-style new potatoes Serves 4-6 900g new potatoes, washed and larger ones halved 60g Feta, crumbled 1-2 garlic cloves, crushed Small handful of fresh parsley, finely chopped 2 tbsp extra-virgin olive oil ½ a red onion, finely chopped Zest and juice of 1 small lemon
www.easyfood.ie
EF128_030-037_Potatoes.indd 33
1 Boil the potatoes according to the step-bystep instructions above. 2 In a large bowl, combine the Feta, garlic, parsley, olive oil, red onion, lemon zest and lemon juice. 3 Drain the potatoes well and add to the bowl. Toss to combine and season generously with black pepper. Per serving: 261kcals, 10.5g fat (3.3g saturated), 37.7g carbs (3.6g sugars), 6.2g protein, 5.9g fibre, 0.183g sodium
Easy Food 33
22/02/2018 10:10
How to roast potatoes 1 Peel the potatoes. Cut larger ones into quarters and smaller ones in half so that they are all roughly the same size. 2 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Place about four tablespoons of fat into a roasting tin and place in the oven as it heats so that the fat gets very hot. Goose fat makes the best roast potatoes; alternatively, use duck fat, beef dripping, lard, vegetable oil or olive oil. 3 Place the potatoes in a saucepan. Cover with cold water, add a sprinkle of salt and bring to the boil over a high heat. Once boiling, lower the heat and gently simmer for 10 minutes, making sure you do not over cook — the potatoes should still be firm with just a slight tenderness. 4 Drain the potatoes in a colander. Turn off the heat on the hob, return the potatoes to the pan and place the pan over the hot hob for 30 seconds so that they steam dry, gently shaking to fluff their outsides. 5 Carefully tip the potatoes into the hot fat in the roasting tin. Turn each potato to coat with the hot fat. Return the roasting tin to the hot oven and roast for 35-45 minutes until golden-brown and crisp, turning the potatoes after 25 minutes or so.
Jacket roasties with rosemary and Parmesan Serves 4 900g Maris Piper potatoes, scrubbed 2 tbsp olive oil 2 tbsp fresh rosemary, finely chopped Salt and black pepper 50g Parmesan, grated 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Chop the potatoes into bite-sized pieces, leaving the skins on. 3 Parboil the potatoes as detailed in the step-by-step instructions for roast potatoes, above, but for just five minutes, so that the cubes are firm with just a slight tenderness. 4 Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, and salt. Make sure the potatoes are evenly coated. 5 Spread the potatoes out on the baking tray. Bake for 25 minutes or until the potatoes are golden, tossing the spuds and rotating the tray once or twice during cooking. 6 Sprinkle with the grated Parmesan and return to the oven for five minutes or until the cheese has melted. Serve immediately. Per serving: 261kcals, 10.2g fat (3g saturated), 36.9g carbs (2.6g sugars), 7.9g protein, 6.1g fibre, 0.169g sodium
34 Easy Food
EF128_030-037_Potatoes.indd 34
MARCH 2018
22/02/2018 10:10
what’s in season? potatoes
How to bake potatoes 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Scrub the potatoes thoroughly under running water and pat them dry. 3 Rub the potatoes all over with a little olive oil. Generously sprinkle the potatoes on all sides with salt and pepper. 4 Prick the potatoes in a few places with the tines of a fork, or run the tip of a sharp knife around the perimeter ensure even cooking. 5 Bake the potatoes directly on the oven rack for 50-60 minutes, flipping them over halfway through. Check for doneness by piercing them with a fork; the potatoes are done when the skins are dry and the insides feel completely soft when pierced.
Top tip:
baking own the To cut d the v a row e time, mic -6 minutes 5 r s fo potatoe ake aking. M before b ve been a h s in k s sure the void first to a pierced ! s n io s lo exp
Stuffed twice-baked potatoes Serves 4 as a side or starter 2 large Rooster potatoes 60g butter 4 streaky bacon rashers, chopped and cooked until crispy 4 tbsp sour cream 2 spring onions, chopped 50g Cheddar, grated, plus extra to top Salt and black pepper 1 Bake the potatoes according to the instructions above. 2 Once the potatoes are cool enough to handle, cut them in half. Carefully use a spoon to scoop out the flesh of the potatoes, leaving about ½cm of flesh inside to hold the shells together. 3 Turn the oven to 180˚C/160˚C fan/gas mark 4. 4 Place the flesh into a large bowl and combine with the butter, bacon, sour cream, spring onions, Cheddar and some salt and pepper. 5 Fill the potato skins with the filling and place on a baking tray. Top with a little extra grated Cheddar. 6 Return the potatoes to the oven for 15-20 minutes or until they are heated through and the cheese has melted. Per serving: 352kcals, 20.5g fat (11.6g saturated), 30.6g carbs (2.4g sugars), 12.3g protein, 4.6g fibre, 0.497g sodium
www.easyfood.ie
EF128_030-037_Potatoes.indd 35
Easy Food 35
22/02/2018 10:10
Variation es
How to make sautéed potatoes
tato Cube po f do a te s in en , g slicin th n all o n w ro b sides.
1 Scrub small, waxy potatoes clean. Place in a pan of well-salted cold water and bring to the boil. 2 Simmer for 10-15 minutes (depending on size) until just barely tender. Drain very well, then return to the hot pan to steam dry for 30-45 seconds. 3 When cool enough to handle, slice the potatoes ½cm thick. Heat one tablespoon of olive oil in a pan over a medium-high heat. 4 Add the potatoes in a single layer — it might be necessary to work in batches. Season and leave to cook undisturbed for 2-3 minutes until golden brown. Use a pair of tongs to flip them over and cook on the other side. 5 When all of the potato slices have been sautéed, return them all to the pan. Add 1 crushed garlic clove and a large knob of butter and toss to coat the potatoes in the butter as it melts. 6 Drain briefly on kitchen paper, then scatter with your favourite fresh herbs and serve immediately while hot.
FUN FACTs
• Potatoes originated in Peru. Researchers estimate that potatoes were first cultivated by the Incas between 8,000 and 5,000 BC. Unlike many other foods, potatoes could be grown at the high altitudes of the Andean mountains and therefore became a staple food. • Potatoes were brought to Europe by Spanish explorers who “discovered” them in South America in the early 16th century. Since potatoes are good sources of vitamin C, they were subsequently used on Spanish ships to prevent scurvy. • In Mrs. Beeton’s Book of Household Management, first published in 1861, she claimed that potatoes were “suspicious; a great many are narcotic, and many are deleterious.” • Despite Mrs. Beeton’s warnings, humans can survive indefinitely on a diet of only potatoes (including their skins) and butter. While not the healthiest of diets, the combination contains everything one needs to stay alive, aside from water. • A potato is still living when you harvest it, albeit in a dormant state. Warmth and moisture cause the spuds to start sprouting, which is why we’re advised to store them in a cool, dry and dark place. 36 Easy Food
EF128_030-037_Potatoes.indd 36
Sautéed potatoes with chorizo, rosemary and onions Serves 4 600g baby new potatoes 2 tbsp olive oil 100g chorizo, chopped 1 onion, sliced 1 garlic clove, crushed 1 tbsp fresh rosemary, chopped 1 Parboil the potatoes and allow to steam dry according to the instructions above. Slice them ½cm thick. 2 Heat one tablespoon of the olive oil in a large
pan over a medium-high heat. Add the chorizo and cook for 2-3 minutes until it turns golden and starts to release its oil. 3 Add the onions and cook for another 3-4 minutes until the chorizo and onions are lightly golden. Remove to a plate using a slotted spoon. 4 Add the remaining olive oil and sauté the potatoes, working in batches according to the instructions above. 5 Add the garlic and rosemary. Return the chorizo, onions and all of the potatoes to the pan. Toss everything together, then serve. Per serving: 292kcals, 16.9g fat (4.7g saturated), 30.6g carbs (4.7g sugars), 8.9g protein, 4.6g fibre, 0.319g sodium
x MARCH 2018
22/02/2018 10:10
what’s in season? potatoes
www.easyfood.ie
EF128_030-037_Potatoes.indd 37
Easy Food 37
22/02/2018 10:10
38 Easy Food
EF128_038-039_Butchers Block.indd 38
MARCH 2018
22/02/2018 10:12
From the
what's for dinner? butcher advice
BUTCHER'S BLOCK
Local butcher Michael Fleming serves us up the full Irish breakfast
What makes a quality sausage? What should I look for? Look for a clear, shiny skin — if it’s dull or matt, the sausages have probably been in contact with the air for a while. If you check the ingredients, optimal pork content would be around 80-85%, as the remainder will be things like seasonings. I heard that not all sausages and bacon are gluten-free. Is this true? A lot of sausages are made with rusk, which binds the meat together and makes it tender. Rusk is not gluten-free, so — if you have coeliac disease or another relevant condition — always be sure to check. Due to ingredients used in the curing process, not all rashers are gluten-free, either. What makes a quality rasher? What should I look for? They should have a dry texture. Back rashers should have a nice clear eye and not too much fat.
allowing it to permeate for up to two weeks, turning the meat occasionally. By contrast, wet curing involves pumping a mixture of water and salt into the meat. Dry curing is usually an indication of quality, as a lower water content means the rashers don’t shrink in the pan. When should I choose back rashers, and when should I choose streaky? Back rashers would usually be the best choice for breakfast. Streaky bacon, with its higher fat content, is great for wrapping around chicken or pork, or chopping into lardons and using in dishes like carbonara. It also makes a fantastic BLT. Does smoking rashers affect anything other than the taste? Just the colour — it can add a slight offbrown tinge. Are turkey rashers better for me than pork rashers? They are leaner and have a slightly
French toast sausage roll-ups Serves 4
What are nitrates, and should I be avoiding them? Nitrates are often added to bacon during the curing process, and help to bind water to the meat. In theory, you should avoid them, but small amounts are fine. Everything in moderation — just don’t eat huge amounts of bacon! When does pork become bacon? As soon as it’s been cured, the meat is known as bacon. What does dry cured mean? Curing is the process of adding salt to meat, originally employed to make it last longer in the days before refrigeration. Dry curing is done by hand and involves rubbing the salt into the meat, then
www.easyfood.ie
EF128_038-039_Butchers Block.indd 39
8 breakfast sausages 8 slices of bread, white or wholemeal, crusts removed 2 eggs 60ml milk Salt and black pepper Butter, for cooking For dipping: Runny fried eggs, ketchup, baked beans, mustard, apricot jam, marmalade or maple syrup 1 Cook the sausages under the grill until browned all over. 2 Flatten the slices of bread by rolling with a rolling pin.
higher protein content, which many people desire in their diets. They also tend to be dry cured more often than not, which means they’re usually of fairly good quality. What is the difference between black and white pudding? They’re quite different and are made from different ingredients. Aside from the obvious colour and flavour contrasts, black pudding is much coarser and flecked with oatmeal, while white pudding is noticeably smoother. Is it true that there’s fresh blood in black pudding? Traditionally, this was the case, but very few black puddings are made with fresh blood these days: examples off the top of my head are Inch House and Annascaul. Most producers nowadays use dried blood, as its much less perishable and hence more convenient.
3 In a shallow bowl, whisk together the eggs, milk and some salt and pepper. 4 Starting at one end, roll each sausage up in a piece of bread. 5 Heat a large pan over a medium heat and add a knob of butter. 6 Dunk each roll into the egg, coating it completely. Shake off any excess, then place in the pan. Repeat with the remaining sausage roll-ups, working in batches if necessary to avoid crowding the pan. Turn the roll-ups with tongs as they cook until browned on all sides. 7 Remove from the pan, drain briefly on kitchen paper and serve with your chosen option for dipping. Per Serving 362kcals, 19.4g fat (8.4g saturated), 30.5g carbs (0.9g sugars), 14.9g protein, 3.6g fibre, 0.329g sodium
Easy Food 39
22/02/2018 10:12
Cover
Cook the
Stout-glazed salmon with garlic chive mash Serves 4 For the salmon: 1 tbsp olive oil 2 shallots, chopped 2 tbsp soy sauce 80ml stout
2 tbsp treacle Pinch of chilli powder 4 x 150g salmon fillets
For the mashed potatoes: 1kg floury potatoes, peeled 200ml whole milk 60g butter 2 garlic cloves, crushed Salt and black pepper A handful of chives, snipped To serve: Wilted spinach
and bring to a boil. Simmer for 15-20 minutes until tender. Drain the water, then reurn the pan to the heat for a minute or two to steam dry. 2 Meanwhile, heat the milk, butter and garlic in a small saucepan over a medium heat. 3 While the potatoes are still warm, gradually stir in the warm milk mixture. Season well and stir in the chives. 4 Preheat the grill. Heat the oil a saucepan over a medium-high heat. Add the shallots and cook for 2-3 minutes until softened. 5 Add the soy sauce, stout, treacle and chilli powder. Bring to a simmer for 5-6 minutes, stirring, until thickened. Strain through a sieve. 6 Line a baking tray with foil and coat lightly with cooking spray. Place the salmon on the tray and brush with the glaze. Cook for 3-4 minutes per side, brushing occasionally with the glaze, until cooked through. 7 Serve with over the chive mashed potatoes and wilted spinach with any extra glaze drizzled over the top. Per Serving 577kcals, 26.3g fat (10.2g saturated), 50.7g carbs, 10.9g sugars, 35.7g protein, 6.1g fibre, 0.686g sodium
1 Place the potatoes in a pot of salted water
16 Easy 40 EasyFood Food
EF128_040_Cover Recipe.indd 40
FEBRUARY MARCH 2018 2017
22/02/2018 11:21
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
40-53 IN THIS SECTION
AN APPLE A DAY, p42
Make the most of Irish apples with these easy bakes
www.easyfood.ie
EF128_XX Intro Pages.indd 41
DAIRY DREAMS, p47
Celebrate the goodness of Irish dairy with these oh-so-delicious recipes
Easy Food 41
22/02/2018 12:08
An apple
A DAY Make the most of Irish apples in these easy bakes
With thanks to
ord Bia Follow B ter or it on Tw to find k Faceboo e about r o m t ou Day on WorldthPiearch! 14 M
42 Easy Food
42 Easy Food
EF128_042-044_Bord Bia.indd 42
MARCH 2018
22/02/2018 10:21
larder luck apples
Bramley apple and walnut bread Makes 1 loaf 170g strong wholemeal flour 100g strong white flour, plus extra for dusting 7g fast-action dried yeast 1 tsp salt 1 tbsp walnut (or sunflower) oil, plus extra for brushing 1 Bramley apple, peeled and chopped 150g walnuts, coarsely chopped
For the crumble topping: 225g plain flour 90g oats 1 tsp ground cinnamon 165g caster sugar 225g cold butter, cubed To serve: Vanilla ice cream or custard
2 Combine the flour, oats, cinnamon and sugar in a mixing bowl. Rub in the butter until the mixture is crumbly. 3 Scatter the crumble topping over the apples. Bake for 35-40 minutes or until the crumble is golden and the apples are soft. Serve with vanilla ice cream or custard. Per Serving 696cals, 32g (19.5g saturated), 101.2g carbs (57.4g sugars), 6.6g protein, 6.2g fibre, 0.219g sodium
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Mix the apples, sugar, cinnamon and lemon juice in a large bowl to combine. Transfer to a baking dish.
1 Mix the first four ingredients in a large bowl, making a well in the centre. 2 Stir in 250ml tepid water and the walnut oil into the well. Stir together until all the liquid has been incorporated. 3 Stir in the chopped apples and walnuts. 4 Turn out the dough onto a lightly floured surface and knead for 5-8 minutes, or until smooth and elastic. Shape into a ball. 5 Rub the inside of a dry bowl with more oil. Place the dough into the bowl, cover with cling film, and leave in a warm place until doubled in size. Meanwhile, lightly dust a large baking tray with flour. 6 Punch down the dough, turn it out onto a floured surface and knead for one minute. 7 Shape into a disc and transfer to the baking tray. Cover with a tea towel and leave to rise for 15 minutes. 8 Meanwhile, preheat the oven to 220˚C/200˚C fan/gas mark 7. 9 Lightly dust the dough with flour, then score the top with a sharp knife. Bake for 10 minutes, then reduce the temperature to 190˚C/170˚C/gas mark 5 and bake for a further 25–35 minutes, or until the base sounds hollow when tapped. Transfer to a wire rack and leave to cool. Per Serving 263cals, 13.4g (0.9g saturated), 31.1g carbs (3.1g sugars), 8.9g protein, 4.4g fibre, 0.292g sodium
x
Perfect apple crumble Serves 6 4 Bramley apples, peeled, cored and sliced 6 tbsp caster sugar ½ tsp ground cinnamon Juice of ½ a lemon
www.easyfood.ie
EF128_042-044_Bord Bia.indd 43
Easy Food 43
22/02/2018 10:21
Tarte tartin Serves 6-8 1 x 300g sheet of frozen puff pastry, thawed 100g caster sugar 80g butter 900g eating apples (about 6 apples), peeled, cored and quartered To serve: Whipped cream 1 Unroll the pastry and use an ovenproof frying pan as a guide to cut out a disc from the pastry.
44 Easy Food
EF128_042-044_Bord Bia.indd 44
2 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Heat the sugar in the ovenproof frying pan over a medium-high heat. Cook for 5-7 minutes, until the sugar has turned a deep caramel colour. 3 Immediately remove from the heat and stir in half of the butter. 4 Arrange the apple quarters in a circle in the pan; start around the edges and work your way in, placing the rounded side down and packing them in very tightly. Dot the remaining butter around the apples. 5 Return the pan to the heat and cook for 10 minutes until the apples have started to soften and brown. 6 Remove from the heat and place the puff
pastry disc over the top of the apples, tucking in the edges. Use a small, sharp knife to make a few slits in the top. 7 Transfer the pan to the oven and bake for 40-45 minutes until the pastry is golden brown and crisp. 8 Allow to cool for five minutes, then run a knife around the edge of the dish and invert the tarte onto a large serving plate that is deep enough to hold the juices. Serve warm or at room temperature with whipped cream. Per Serving 456cals, 22.9g (8.8g saturated), 64.1g carbs (38.9g sugars), 3.5g protein, 6.6g fibre, 0.153g sodium
MARCH 2018
22/02/2018 10:21
LIKE OUR FACEBOOK PAGE JOIN US!
Follow us on F the first look acebook for at new recip e cooking vid eos and tips s, from our test kitc hen
www.facebook.com/easyfoodmag/ Your trusted kitchen companion, both in print and online!
EF128_045_EF Facebook Ad.indd 76
22/02/2018 10:21
Dubliner Cheesy Chicken Ad Easy Food 206x290mm_FA.pdf
EF128_046_Dubliner Ad.indd 46
1
20/02/2018
16:11
22/02/2018 10:21
larder luck Irish dairy
Dairy dreams
Celebrate the goodness of Irish dairy with these oh-so-delicious recipes
In association with
www.easyfood.ie
EF128_048-053_Dairy.indd 47
Easy Food 47
22/02/2018 10:24
F
rom the sweeping Irish landscape of pasture-based dairy farms to the diverse range of Irish dairy products, it is no wonder milk and its products are central to our heritage and a key feature of our diet. Indeed, Ireland is recognised internationally for its high-quality dairy produce. The versatility of dairy allows for its use in main meal dishes, starters and appetisers, snacks and desserts. Furthermore, the nutritional contribution of milk, yoghurt and cheese to the Irish diet is demonstrated in our national food surveys. We are so fortunate in Ireland to have access to nutritious milk and dairy produce supported by a sustainable, grassbased system. Ireland boasts top quality pasture-based dairy farming and produce, from farm to fridge. We celebrate the flavour, diversity and nutritional benefits of cooking with Irish dairy throughout the different stages of our lives, as part of a healthy, balanced diet.
Milk Milk is the mother of dairy, the original, the ingredient from which all the other dairy products are made. It is also the most diverse and adaptable. Meadows full of nutrient-rich grass, clovers and cowslips give the milk produced by Irish dairy cows its distinctive, creamy quality. Indeed, whenever we Irish go abroad, whether it be for just a short break or a longer trip, we often miss the taste of Irish milk. There is a history of milk production in Ireland stretching back ancient times when, much like today, the focus was on preserving it in the form of butters and cheeses, as well as drinking raw milk with the fat skimmed off.
Butter Irish butter is produced using milk from cows that are grass-fed on our fertile, green grasses, full of beta carotene goodness. The real butter made in Ireland is additive-free, naturally yellow and usually lightly salted for added flavour. Although butter is essentially milk fat, it absolutely qualifies as a ‘good fat,’ full of much-needed fat-soluble vitamins such as A, E and K2. Vitamin K2 is especially important as it is largely absent from our diets except for in butter. K2 is essential for metabolising calcium. A great use for butter is in baking, where the good fats provide amazing flavour and texture.
Cheese Who doesn’t love a bit of cheese? Cheese is an incredibly tasty and versatile dairy product that comes in many forms, from soft cream cheeses to the hard Italian Parmesan. Ireland has a rich heritage of cheesemaking from traditional farmhouse cheese to the more common Cheddar. Today, Ireland boasts up to 150 different types of farmhouse cheese, establishing us as a nation of cheese lovers.
Yoghurt
Cream Probably the most indulgent of all dairy products, cream really is delicious and adds an extra layer of richness to a soup or sauce. Ireland boasts excellent cream due to our grass-based pastures. It is incredibly versatile as an ingredient, and can be used in cooking both savoury and sweet dishes.
Yoghurt was introduced into the Irish dairy market in the 1970s. Today, yoghurt comes in a range of varieties and flavours and can be enjoyed as a snack, in cooking or as a tasty dessert. Yoghurt provides a source of protein, calcium, phosphorus, iodine and vitamin B2. This convenient, versatile food makes a natural choice for growing children and teenagers, adults and older people. It is also very useful in cooking and can be used as a dip, in sauces, as a marinade and in desserts.
In association with
48 Easy Food
EF128_048-053_Dairy.indd 48
MARCH 2018
22/02/2018 10:26
larder luck Irish dairy
Milk
Toad-in-the-hole Serves 2-3 30g beef dripping or lard 5-6 good-quality Irish sausages 2 eggs 100g plain flour, sifted 120ml whole Irish milk 50ml Irish red ale 1 tbsp wholegrain mustard To serve: Peas Onion gravy 1 Preheat the oven to 220ËšC/200ËšC/gas mark 6. 2 Place half of the lard or dripping in a pan over a medium heat and brown the sausages on all sides. 3 Place the eggs in a large bowl and beat with an electric whisk until thick. Add the flour and milk bit by bit and beat until smooth. Stir in the ale and mustard and set aside for 15 minutes. 4 Put the remaining lard in a roasting tin and place in the oven to heat. 5 Once the sausages are browned and the batter has rested, remove the roasting tin and place over a medium heat. Pour in the fat from the sausage pan, then add the batter, which should sizzle as it hits the tin. Add the sausages and return to the oven. 6 Bake for 25-30 minutes until the batter is well risen and golden, then serve immediately with peas and onion gravy. Per serving: 380kcals, 22.1g fat (7.8g saturated), 29.1g carbs (2.5g sugars), 14.8g protein, 0.2g fibre, 0.327g sodium
MAKE IT YOURS: Use vegetarian or turkey sausages in place of the pork ones, if desired. If making a veggie version, brown the bangers in vegetable oil instead of dripping or lard.
www.easyfood.ie
EF128_048-053_Dairy.indd 49
Easy Food 49
22/02/2018 10:25
Cheese
Irish cheese dip with porter caramelised onions Serves 4 30g Irish butter 1 tbsp cold-pressed Irish rapeseed oil (or olive oil) 1 large onion, thinly sliced 1 tsp brown sugar 100ml Irish porter or stout 1 tsp fresh thyme leaves 1 tsp fresh chives, chopped 220g Irish bloomy rind cheese (e.g. Cooleeney) or washed rind cheese (e.g. Gubbeen), at room temperature 220g Mascarpone, at room temperature 1 tbsp cornflour To serve: Baguette
50 Easy Food
1 Melt the butter with the rapeseed oil in a pot over a medium heat. Add the onion and brown sugar and cook for 5-6 minutes until the onions start to soften. Add 60ml of the porter and cook for about 40 minutes until onions are dark brown and the porter has evaporated, stirring regularly. 2 Add the remaining porter and cook until only about a tablespoon of liquid remains, 3 Cut the Irish cheese into small cubes. Place in a small bowl and stir together with the thyme, chives, Mascarpone and cornflour. 4 Spread the onions over the bottom of a baking dish or ovenproof pan, top with cheese in an even layer. 5 Bake at 190ËšC/170ËšC fan/gas mark 5 for 25 minutes or until the cheese is golden. Serve warm with baguette slices. Per serving: 403kcals, 32.1g fat (18.3g saturated), 8.6g carbs (2.7g sugars), 18.4g protein, 1g fibre, 0.438g sodium
MARCH 2018
larder luck Irish dairy
Cream
Perfect panna cotta Makes 5-6 Cooking spray, for greasing 350ml whole Irish milk 1 x 12g packet of powdered gelatine 65g sugar 350ml Irish cream 1 tsp vanilla extract Pinch of salt To serve: Stewed rhubarb (optional) 1 Spray the ramekins with cooking spray, then use kitchen paper to wipe out most of the oil, leaving only a light residue. 2 Pour the milk into a saucepan and sprinkle the powdered gelatine evenly over the top.
www.easyfood.ie
Allow to soften for 5-6 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet. 3 Place the saucepan over a low heat and warm gently, stirring frequently. The milk should never come to a simmer; if you see steam, remove the pot from the stove and let it cool down. The milk should be warm, but not so hot that you can't leave your finger in the pot for a few seconds. 4 After about two minutes, rub a bit of the milk between your fingers to make sure it's smooth. 5 Stir the sugar into the milk and continue warming for another three minutes until it dissolves as well. Again, don’t let the mixture simmer or boil. 6 Remove the saucepan from the heat. Whisk in the cream, vanilla and salt. 7 Divide the mixture evenly between the
prepared ramekins. Place in the fridge to chill for at least four hours, but preferably overnight. 8 Fill a large bowl partway with warm water. 9 Run a thin knife carefully around the sides of each ramekin. Don't slide the knife all the way down; just release the top edge of each panna cotta from the edge of its ramekin. 10 Dip the ramekin in the warm water up to its rim, and hold it there for 2-3 seconds. 11 Invert the ramekin over the plate and shake gently to help the panna cotta fall out. (If it does not fall out easily, return to the warm water bath for another two seconds.) Repeat with the remaining panne cotte. 12 Serve immediately, or cover and refrigerate for up to three days. Per serving: 109kcals, 4.6g fat (2.7g saturated), 15.1g carbs (15g sugars), 2.3g protein, 0g fibre, 0.066g sodium
Easy Food 51
Butter
Buttery shortbread biscuits Makes 12-14 225g Irish butter, plus extra for greasing Pinch of salt 110g caster sugar, plus extra for sprinkling 225g plain flour, plus extra for dusting 100g cornflour 1 Preheat the oven to 190ËšC/170ËšC/gas mark 3. Lightly grease a baking tray with butter. 2 In a large bowl, combine together the butter, salt and sugar. Cream together using an electric mixer for 6-8 minutes until light, fluffy and pale. 3 In a separate bowl, whisk together the flour and cornflour. 4 Sift the flour mixture into the bowl of butter and sugar. Mix quickly and thoroughly to
52 Easy Food
EF128_048-053_Dairy.indd 52
combine together, but do not over mix. 5 Transfer the mixture onto a lightly floured work surface and knead lightly and quickly into a loose dough. 6 Roll out the dough between two sheets of parchment paper to about 1cm thick. Prick the surface all over with a fork and then use a floured pastry cutter or a knife to cut into your desired shape. 7 Place the shortbreads on the prepared baking tray and bake for 25 minutes or until golden brown and crisp. 8 Sprinkle the warm shortbreads with a little extra sugar and allow to cool on a wire rack. Store in an airtight tin. Per serving: 380kcals, 22.1g fat (7.8g saturated), 29.1g carbs (2.5g sugars), 14.8g protein, 0.2g fibre, 0.327g sodium
MARCH 2018
22/02/2018 10:25
Yoghurt
Tandoori chicken drumsticks Serves 4 3 tbsp tandoori spice mix Juice of ½ a lemon 200g Irish natural yoghurt 12 chicken drumsticks, or a mixture of thighs and drumsticks Red onion, thinly sliced To serve: Garlic naan Tomato and cucumber salad
www.easyfood.ie
EF128_048-053_Dairy.indd 53
larder luck Irish dairy
1 In a bowl, combine the tandoori spice with the lemon juice, yoghurt and some salt and pepper. Mix well to combine. 2 Add the chicken and turn to coat. Cover with clingfilm and place in the fridge to marinate for 10-12 hours. 3 Once you’re ready to cook, remove the chicken from the fridge and allow to come up to room temperature. Preheat the oven to 200˚C/180˚C fan/gas mark 6. 4 Place the chicken on a baking tray and cover with tin foil. Drizzle with oil and bake for 30 minutes.
5 Remove the foil and return to the oven for another 25-30 minutes or until completely cooked through. 6 Garnish the chicken with chopped coriander and serve with garlic naan and a fresh tomato and cucumber salad. Per serving: 281kcals, 10g fat (3.2g saturated), 6.3g carbs (2.6g sugars), 40.5g protein, 2.3g fibre, 0.278g sodium
Easy Food 53
22/02/2018 10:25
The stuff of
Irish Tradition
IN BLE
ALL
ING D LEARISH RS I ILE TA OUT FORK E R AC H
ILA AVA
T
HE
E
mins
AV
IN
2
1/2
·
·
Y TO COO AD
K
RE
KP TC WA E PIN H T
MICROW
Fresh, Delicious, Handmade and now with Gluten Free Sage & Onion Stuffing & Gluten Free Breadcrumb added to the Mr Crumb range. Mr Crumb Gluten Free Sage & Onion Stuffing is a rich Irish Stuffing made with all gluten free ingredients including onions, sage & fresh Jason Coyle breadcrumbs, sautéed in real Irish butter. Can be found in the chilled cabinet in the Poultry aisle beside the Mr Crumb range. Suitable for vegetarians & licensed by the Coeliac Society of Ireland to carry the crossed grain symbol.
EF128_054_Mr Crumb Ad.indd 54
22/02/2018 11:28
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
56-75 IN THIS SECTION
WEEKLY MENU PLANNER, p56
Keep it simple, keep it quick with a whole week's worth of family meals
www.easyfood.ie
EF128_XX Intro Pages.indd 55
SPRING FOR LAMB, p68
Know how to get the best out of your Easter roast with our handy guide
A TASTE OF DONEGAL, p70
Enjoy the fresh flavours of Donegal in these inspired recipes
Easy Food 55
22/02/2018 12:08
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
56 Easy Food
EF128_056-066_Weekly_Budget.indd 56
MARCH 2018
22/02/2018 10:33
what's for dinner? weeknight meals
Monday Roasted squash tacos with pico de gallo Serves 4 1 medium butternut squash, peeled and chopped 1 tbsp olive oil Salt and black pepper 1 ripe tomato, diced 1 small red onion, chopped 1 jalapeño, finely sliced Juice of 1 lime 120g soft silken tofu Handful of fresh coriander, chopped 1 x 400g tin of black beans, rinsed and drained 8 small soft tortillas
www.easyfood.ie
EF128_056-066_Weekly_Budget.indd 57
1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Place the butternut squash in a baking dish, drizzle with the olive oil and season with salt and pepper. Roast for 20-25 minutes, tossing halfway through. 3 In a small bowl, combine the tomato, red onion, jalapeño, half of the lime juice and a pinch of salt. Stir well and set aside. 4 In the bowl of a food processor, combine the silken tofu, coriander, lime juice and a pinch of salt. Whizz until smooth and creamy. 5 Heat black beans in a small saucepan over a medium heat.
6 Place the tortillas on a plate and warm in the microwave for 15-20 seconds. 7 To serve, top each tortilla with some black beans, roasted squash, pico de gallo and top with the coriander and tofu crema. Per Serving 510kcals, 11.8g fat (2.6g saturated), 83.5g carbs (6.6g sugars), 19.7g protein, 13.2g fibre, 0.859g sodium
x
free Meat- y d Mon a
Easy Food 57
22/02/2018 10:33
Tuesday Chicken, grape and caramelised onion flatbreads Serves 4 2 tbsp olive oil 3 onions, very thinly sliced 1 tbsp fresh thyme leaves Salt and black pepper 4 flatbreads or naan breads 150g soft goat’s cheese 120g cooked chicken, shredded 100g red grapes, halved 1-2 handfuls of fresh rocket 50g Parmesan, shaved
58 Easy Food
EF128_056-066_Weekly_Budget.indd 58
1 Heat one tablespoon of olive oil in a pan over a medium-low heat. Add the onions, thyme and a pinch of salt and black pepper. Cook for 20-25 minutes until very soft and golden brown. 2 Meanwhile, spread each flatbread generously with the goat’s cheese. Preheat the oven to 200˚C/180˚C fan/gas mark 6. 3 Spread the caramelised onions over the goat’s cheese, then top with the chicken and grapes. Bake for 10 minutes, or until the edges are golden brown.
4 To serve, scatter the flatbreads with fresh rocket and Parmesan shavings and slice. Per Serving 650kcals, 30.6g fat (8.5g saturated), 62.2g carbs (5.5g sugars), 30.8g protein, 3.9g fibre, 0.315g sodium
MARCH 2018
22/02/2018 10:33
what's for dinner? weeknight meals
Wednesday Cheeseburger quesadillas with quick-fix wedge salad Serves 4 For the pickle mayo dressing: 80g mayonnaise 4 pickled gherkins, chopped, plus 2 tbsp pickle juice Salt and black pepper For the quesadillas: 1 tbsp olive oil 500g beef mince 150ml ketchup 2 tbsp American-style yellow mustard
www.easyfood.ie
EF128_056-066_Weekly_Budget.indd 59
4 large flour tortillas 200g sharp Cheddar, grated Cooking spray To serve: 2 Little Gem lettuces, halved lengthwise 2 tomatoes, chopped 1 In a bowl, combine the mayonnaise, pickle juice and some salt and pepper 2 Heat the oil in a large pan over a mediumhigh heat and cook the mince for 6-8 minutes until completely cooked through and no pink parts remain, stirring to break up lumps with a wooden spoon. Transfer to a bowl and stir in the ketchup and mustard. 3 Sprinkle half of each tortilla with around 25g grated Cheddar. Top with each with one quarter of the mince mixture, some chopped gherkins and another 25g Cheddar. Fold each
tortilla in half to cover the filling. 4 Heat a large pan over a medium heat. Coat the outsides of the quesadillas with cooking spray and cook for about two minutes per side until the cheese is melted and the tortillas are golden brown, working in batches. 5 Place each half of Little Gem on a serving plate and top with some chopped tomato and a drizzle of the pickle mayo dressing. Serve with the quesadillas. Per Serving 542kcals, 23.1g fat (6.8g saturated), 30g carbs (13.2g sugars), 53.8g protein, 3.7g fibre, 1.238g sodium
Easy Food 59
22/02/2018 10:34
Thursday Chicken in creamy garlic mushroom sauce Serves 4 4 chicken fillets Salt and black pepper 100g plain flour 1½ tbsp olive oil 450g mushrooms, sliced 1 tbsp fresh thyme leaves 1 x 150g package soft cheese with garlic and herbs, e.g Boursin 100ml milk To serve: Green vegetables Mashed potato
60 Easy Food
EF128_056-066_Weekly_Budget.indd 60
1 Place the chicken fillets between two sheets of cling film and gently pound with a rolling pin until the meat is of uniform thickness. Season generously with salt and black pepper. 2 Place the flour in a shallow bowl and dredge the chicken in the flour, shaking off any excess. 3 Heat the oil in a large pan over a mediumhigh heat. Cook the chicken for 2-3 minutes per side until golden brown and completely cooked throughout, working in two batches to avoid crowding the pan. Transfer to a plate, tent loosely with tin foil and keep warm. 4 Add the mushrooms to the same pan over a medium heat and cook for 4-5 minutes until they begin to brown. Turn the heat to low and add the thyme, soft cheese and milk. Stir until the cheese is melted and season to taste.
5 Place the chicken on serving plates and top with the mushroom sauce. Serve with green vegetables and mash. Per Serving 523kcals, 32g fat (14.8g saturated), 14.9g carbs (2g sugars), 46.4g protein, 1.7g fibre, 0.387g sodium
MARCH 2018
22/02/2018 10:34
what's for dinner? weeknight meals
Friday
Quick Asian fishcakes Serves 4 500g salmon fillets, skins removed 1 stick of lemongrass, peeled and roughly chopped 1 x 3cm piece of fresh ginger, peeled and roughly chopped Handful of fresh coriander, chopped Juice of ½ a lime 1 red chilli, deseeded and chopped (optional) 120g breadcrumbs Vegetable oil, for frying
1 Chop half of the salmon into 1cm chunks and place in a bowl. Place the rest of the salmon in the bowl of the food processor and add the lemongrass, ginger, coriander, lime juice and chilli, if using. Pulse into a chunky salsa-style texture. 2 Add the mixture from the food processor to the bowl with the salmon chunks and breadcrumbs and stir to combine. Season with salt and black pepper. Divide the mixture into four equal portions, then use clean hands to shape into 2cmthick patties.
3 Heat some oil in a large non-stick pan over a medium-high heat. Cook the fishcakes for 2-3 minutes per side or until golden-brown and completely cooked throughout. 4 Serve with sweet potato chips, green beans and sweet chilli sauce for dipping. Per Serving 542kcals, 23.1g fat (6.8g saturated), 30g carbs (13.2g sugars), 53.8g protein, 3.7g fibre, 1.238g sodium
x
To serve: Sweet potato chips Green beans Sweet chilli sauce
www.easyfood.ie
EF128_056-066_Weekly_Budget.indd 61
Easy Food 61
22/02/2018 10:34
Saturday
Spaghetti all’amatriciana Serves 4 320g spaghetti 2 tbsp olive oil 120g pancetta, chopped 1 red onion, chopped 4 garlic cloves, crushed ½ tsp dried chilli flakes 1 x 400g tin of plum tomatoes ½ tsp dried basil 40g Parmesan, grated, plus extra to serve Handful of fresh basil leaves, torn 1 Bring a large pot of salted water to a boil over a high heat and cook the pasta according to package instructions. 2 Heat the olive oil in a large pan over a medium heat. Add the pancetta and onion and
62 Easy Food
EF128_056-066_Weekly_Budget.indd 62
cook for 10 minutes until the onion is soft and the pancetta is crisp and golden. Add the garlic and chilli flakes and cook for one minute, stirring. 3 Stir in the tomatoes, basil and some salt and black pepper. Simmer for 10-12 minutes until thickened. 4 Drain the pasta, reserving abut 60ml of the cooking liquid. Add the pasta to the pan with the sauce and toss to coat, adding a splash or two of the cooking liquid to loosen the sauce slightly. Stir in the Parmesan and season to taste. 5 Divide between bowls. Top with a little extra Parmesan and some chopped fresh basil to serve. Per Serving 523kcals, 23.8g fat (6.8g saturated), 53.2g carbs (5.2g sugars), 25.1g protein, 1.8g fibre, 0.821g sodium
MARCH 2018
22/02/2018 10:34
what's for dinner? weeknight meals
Dessert
White chocolate peanut butter fudge Makes 24 650g white chocolate 250g smooth peanut butter To decorate: 50g dark chocolate chips, melted (optional), plus extra for sprinkling 1 x 48g Reeses Crispy Crunchy Peanut Butter Candy Bar, chopped
www.easyfood.ie
EF128_056-066_Weekly_Budget.indd 63
1 Line an 18cm baking dish with a layer of wax paper. 2 Combine the white chocolate chips and peanut butter in a heatproof bowl. Place the bowl over a pan of gently simmering water, making sure that the bottom of the bowl doesn’t touch the water. Allow to melt, stirring gently every 30-40 seconds. 3 Pour the mixture into the prepared baking dish and spread it out evenly.
4 If desired, pour melted dark chocolate randomly over the top of the fudge, then run a butter knife through the mixture to create a swirl pattern. 5 Sprinkle with extra dark chocolate chips and a chopped Reese’s peanut butter bar. 6 Place in the fridge for at least three hours or until set. Slice into 24 pieces and store in an airtight container. Per Serving 217kcals, 14.5g fat (6.5g saturated), 18.9g carbs (17.5g sugars), 4.6g protein, 0.8g fibre, 0.031g sodium
Easy Food 63
22/02/2018 10:34
Sunday
Greek beef skewers with couscous salad Serves 4 For the beef: 600g sirloin steak 4 tbsp olive oil Juice of 1 lemon 2 garlic cloves, crushed 2 tbsp fresh oregano, finely chopped 2 tsp cumin Salt and black pepper
For the salad: 300g uncooked couscous 1 large cucumber, chopped 200g cherry tomatoes, halved 100g Feta, crumbled 4 tsp fresh mint, chopped 4 tsp fresh parsley, chopped 1 avocado, pitted and thinly sliced For the skewers: 2 red onions, chopped 2 peppers, any colour, deseeded and chopped
MAKE IT YOURS: To make this gluten-free, use quinoa instead of couscous.
1 In a bowl, combine the beef with the olive oil, lemon juice, garlic, oregano, cumin and some salt and pepper. Cover with cling film and place in the fridge to marinate for at least 2-4 hours. 2 Cook the couscous according to package instructions. 3 In a large bowl, toss the couscous together with the cucumber, Feta, cherry tomatoes and fresh herbs. Season to taste and set aside to let the flavours combine. 4 Thread the marinated beef onto the skewers, alternating the pieces of beef with chunks of red onion and pepper. 5 Heat a griddle pan over a medium-high heat and cook the skewers for 2-3 minutes per side until browned all over, working in batches if necessary to avoid crowding the pan. 6 Divide between serving bowls and add the sliced avocado on top. Top with the beef skewers and serve. Per Serving 801kcals, 32.7g fat (10.6g saturated), 66.4g carbs (6.5g sugars), 60.2g protein, 10g fibre, 0.437g sodium
Top Tip:
If using w ooden skewers, soak them in w ater for 30 minute s before using.
64 Easy Food
EF128_056-066_Weekly_Budget.indd 64
JANUARY MARCH 2018
22/02/2018 10:35
what's for dinner? weeknight meals
Dessert
Ricotta and lemon cake Serves 6 Butter, for greasing 500g Ricotta, drained 4 large eggs 4 tbsp sugar 60ml limoncello Zest of 1 lemon 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease an 18cm square baking tin with butter. 2 Use an electric whisk to whip the Ricotta for 3-4 minutes until creamy.
www.easyfood.ie
EF128_056-066_Weekly_Budget.indd 65
3 Beat in the eggs, one at a time, scraping down the sides of the bowl after each one. 4 Beat in the sugar, one tablespoon at a time, scraping down the sides of the bowl after each one. 5 Add the lemon zest and limoncello. Beat until smooth. 6 Pour the batter into the prepared baking tin. Bake for 50-55 minutes until light golden and set. 7 Allow to cool completely before serving, or refrigerate overnight.
-free Gluten ! t desser
Per Serving 228kcals, 9.9g fat (5.1g saturated), 16.3g carbs (12.3g sugars), 13.7g protein, 0g fibre, 0.151g sodium
Easy Food 65
22/02/2018 10:35
Loose ends
• Freeze leftover grapes and use them in place of ice cubes — they’re perfect for cooling down wine or cocktails without diluting them with water… or roast the grapes in a light drizzle of olive oil for a unique addition to a cheese board.
• Make double the batch of salmon fishcakes and freeze half for another meal. Simply defrost in the fridge overnight before cooking. • Use leftover lemongrass to make a refreshing tea. For two people, simply bring 400ml water to a boil in a saucepan
66 Easy Food
EF128_056-066_Weekly_Budget.indd 66
over a high heat. Add 4-5 roughly chopped lemongrass stalks and boil rapidly for five minutes. Turn the heat to low and simmer the tea for an additional five minutes. Strain the stalks from the liquid. Stir in one tablespoon of sugar until dissolved. Garnish with a few slices of lime. Serve warm, or chill in the fridge and then pour over ice. • Couscous is a great storecupboard staple as it lasts a long time. Similar to pasta, it doesn’t have much flavour on its own, which makes it very versatile. We recommend using chicken or vegetable stock when
cooking it, rather than water. Because it’s so quick and easy to prepare, it’s fantastic to use for work lunches: a batch made on Sunday will last through the week, and you can add any veggies, cheeses or cooked meat you have in the fridge. • Leftover soft silken tofu can be whizzed into morning smoothies for a vegan-friendly protein boost.
MARCH 2018
22/02/2018 12:37
SIGN UP TO THE ALL NEW
EASYFOOD.IE
Want all this straight to your inbox? Sign up to our monthy newsletter!
• TRIED AND TESTED RECIPES • COOK-ALONG VIDEOS • TIPS FROM OUR TEST KITCHEN • FOOD NEWS • COMPETITIONS
EF128_067_Easy Food website Ad.indd 67
22/02/2018 11:21
SPRING FOR
lamb
Know how to get the best out of your Easter roast with our handy guide
Top tips for cooking lamb
1
Bone in or out?
Choosing a bone-in or boneless cut of meat depends on personal preference. While it’s a little trickier to carve, we love bone-in because it has more flavour. Either way, you can season a leg of lamb with your favourite herbs and spices, inside and out.
2
There’s no need to marinate it.
One of the roles of a marinade is to help break down fibres in tougher cuts of meat. Since leg of lamb is a naturally tender cut of meat, it doesn’t need it — in fact, marinating this cut could actually make it tougher.
Leg
Chump
A whole leg is ideal for serving large numbers of people, and yields plenty of lean, tender meat. It can be divided into two joints; the fillet end has the best flavour.
This is an inexpensive, small boneless joint made of well-flavoured meat with no waste. Ideal for two.
Shoulder
Breast
This roasting joint is inexpensive because it carries a little more fat. The bone running through the centre makes it a little more difficult to carve. The shoulder benefits from long, slow roasting, and can be boned and rolled, as can the smaller knuckle and fillet ends of the shoulder.
The most fatty of all the joints, the breast is under-used and underrated. When it has been boned and rolled around a dry, lean, well-flavoured stuffing, it produces a beautiful, tender and inexpensive roasting joint.
Best end of neck
This has the very best flavour, and is made up of lean meat. It cooks very quickly, and will feed two perfectly. It is also the most expensive cut.
Saddle of lamb
An impressive joint for roasting, but a little difficult to carve. This joint is quite large and expensive.
Loin
A lovely joint for roasting, on or off the bone, because it carries a little more fat than the leg but not as much as the shoulder. A boned loin is ideal for stuffing.
68 Easy Food
3
Lamb is good cooked to any degree of doneness.
Cooks have strong opinions about how well-done their lamb should be. Some prefer it very rare; others want it welldone throughout. Leg of lamb is tender and juicy and will be good along a wide spectrum of doneness.
4
Let the meat rest after cooking.
Like all other cuts of meat, it’s important to let roasted lamb rest for about 20 minutes after cooking. This allows the juices to redistribute back into the meat.
Roasting times • Roasting temperature: 160˚C/140˚C fan/ gas mark 3 • Rare: 52˚C (about 15 minutes per pound) • Medium-Rare: 53˚C to 57˚C (about 20 minutes per pound) • Medium: 58˚C to 60˚C (about 25 minutes per pound) • Well-done: 68˚C to 74˚C (about 30 minutes per pound)
5
Always slice the meat against the grain.
You’ve cooked a beautiful piece of meat — now it’s just as important that you slice it correctly. Lamb should always be sliced against the grain to get the most tender slices.
MARCH 2018
what’s for dinner? roast lamb
Easter lamb with roast spring vegetables Serves 8 1 x 2kg leg of lamb Sea salt and black pepper 1 large bunch fresh mint, leaves picked 1 garlic clove, peeled 150ml olive oil 600g new potatoes, quartered 100g fennel, trimmed and thickly sliced 225g carrots, thickly sliced 100g leeks, thickly sliced 200g courgettes, thickly sliced 250g asparagus, trimmed to 6cm lengths 1 tbsp plain flour
www.easyfood.ie
EF128_068-069_Lamb.indd 69
15g butter, at room temperature 200ml hot chicken stock 1 Preheat the oven to 220°C/200˚C fan/gas mark 7. Score the lamb all over and season with salt and pepper. 2 Combine the mint and garlic in a food processor and pulse to combine. With the motor running, slowly stream in most of the oil and combine until a paste forms (leave about two tablespoons of the oil for later). Brush the mint mixture over the lamb and roast for one hour, brushing regularly. 3 Add the vegetables to a large roasting tray and drizzle over the reserved oil. Season well and roast in the oven with the lamb for 35-45
minutes, until the vegetables are tender and the lamb is cooked through. Remove from the oven and leave to rest. 4 Remove the lamb from the tin and set aside. Strain any fat from the tin, then add the roasting tin to the hob over a mediumhigh heat. Mash together the flour and butter, then whisk into the tin. 5 Whisk in the hot chicken and simmer until thickened. 6 Carve the lamb and serve with the roasted vegetables and gravy. Per Serving 722cals, 37.9g (10.1g saturated), 20.5g carbs (3.8g sugars), 73.3g protein, 4.3g fibre, 0.338g sodium
Easy Food 69
22/02/2018 16:31
A taste of Donegal
Enjoy the fresh flavours of Donegal in these inspired recipes
Brian’s Tip
Scoop out th e inside of a round sour dough bap, leaving just the crust, an d serve the stew inside the bread.
es from Recipes and imag negal Table Do t’s ot m Brian McDer ott By Brian McDerm Press ien Br O’ Published by The .99 17 €19.99/£
70 Easy Food
EF128_070-075_Donegal table.indd 70
MARCH 2018
22/02/2018 11:33
what’s for dinner? Irish classics
Mammy’s Irish stew Serves 6
“I don’t think there is a person in Ireland who hasn’t enjoyed an Irish mammy’s Irish stew at some point in their lives. For me, Irish stew didn’t just taste amazing — it also provided security and comfort as I sat at the table with my mammy. I used to run home from school to beat my brothers in the door and ensure I got a decent portion before them.” 1kg Irish lamb, diced (preferably shoulder cut) 2 bay leaves Drizzle of rapeseed oil 2 garlic cloves, crushed 1 onion, peeled and diced 1 carrot, peeled and diced ½ leek, diced 1 parsnip, peeled and diced 2 sprigs of fresh thyme Freshly ground black pepper 4 potatoes, peeled and diced 2l warm chicken stock Handful of young cabbage leaves, chopped 1 Cover the lamb pieces in water and simmer with one of the bay leaves for about 20 minutes. 2 Heat a casserole pot, add the oil and sweat the vegetables, starting with the garlic and onion and followed by the carrot, leek and parsnip. 3 Add the sprigs of fresh thyme and the remaining bay leaf. Season with black pepper. Sweat for five minutes, stirring all the time, then add the diced potato. 4 Drain the lamb and immediately add the meat to the vegetables. Cover with the warm chicken stock. Put on the lid and simmer the stew for about one hour, stirring occasionally. 5 After an hour, add the chopped cabbage and check if the lamb is tender. If not, cook for a further 20 minutes. 6 Serve this hearty dish in a bowl and enjoy with family and friends. Per Serving 460cals, 13.3g (4.6g saturated), 32.4g carbs (5.8g sugars), 51.1g protein, 5.7g fibre, 1.2g sodium
x
www.easyfood.ie
EF128_070-075_Donegal table.indd 71
Brian’s Tip
of spinach Place a layer h prior to fis e th under e Mornay th pouring over a lovely s ve gi It sauce. and helps ur peppery flavo mily eats fa ur yo to ensure ! ns ee their gr
Potted smoked haddock mornay Serves 4
“This is perfect for a dinner party, as it can be prepared in advance. Smoking has become popular again and I’m lucky to have some great fish smokeries near me in Donegal. I prefer the natural smoked fish, which looks as if it has a rusted edge rather than the deep-red colour of the dyed version. Your local fishmonger will be able to advise on the best smoked fish.” 600g smoked haddock fillets 400ml milk 50g butter, plus an extra 20g for greasing 50g plain flour Pinch of nutmeg 100g local cheese, grated 50g breadcrumbs Handful fresh parsley, chopped 50g Parmesan cheese, grated Freshly ground black pepper
1 Place the smoked haddock fillets in a pan and cover with the milk. Bring to the boil and simmer for seven minutes. 2 Remove the fish from the milk and place in tin foil to keep warm. 3 Melt the butter in a saucepan and add the flour to make a roux. Cook for two minutes, then gradually add the milk the fish was cooked in. Season with a pinch of nutmeg and, stirring all the time, simmer the sauce until it thickens. Add the grated local cheese. 4 Heat the grill. Place the fish into a dish — or divide between four individual dishes — and pour the Mornay sauce over it. Sprinkle with breadcrumbs, chopped parsley and grated Parmesan. Add a twist of freshly ground black pepper. 5 Cook under the grill until golden brown. Per Serving 482cals, 24.3g (14.9g saturated), 24.4 carbs (5.6g sugars), 42.2g protein, 0.9g fibre, 1.18g sodium
Easy Food 71
22/02/2018 11:33
Black pudding dipping fritters Serves 12
“Black pudding is a nutritional ‘superfood’ according to many sources, but I was already a fan based purely on its flavour, and I’m lucky to have some of the best black pudding in the country available locally. Using pudding to create these tasty dippers is a little different and makes a great starter.” For the filling: 300g black pudding 1 apple, peeled and grated 40g butter 6 leaves of fresh sage For the crumb: 200g breadcrumbs 100g porridge oats 50g plain flour 3 eggs, beaten 1l vegetable oil, for frying Apple chutney 1 Preheat the oven to 170˚C/150˚C fan/ gas mark 3. 2 To make the black pudding filling, simply place all the ingredients in a blender and blend until combined. Then shape into round, bite-size shapes. 3 Next, mix the breadcrumbs and porridge oats together. Roll each dipper in the flour and then the beaten egg. Then finely coat them in the breadcrumb and porridge-oat mix. 4 Heat the oil in a deep fat fryer or deep pot to 170˚C. Fry the puddings until golden in colour. Place on a tray and cook in the oven for five minutes. 5 Serve the fritters with some apple chutney for dipping. Per Serving 225cals, 8.8g (2.4g saturated), 28.2g carbs (3.1g sugars), 7.7g protein, 2.2g fibre, 0.157g sodium
72 Easy Food
EF128_070-075_Donegal table.indd 72
Brian’s Tip ing or
te pudd Try with whi pork instead w ra d ce in m pudding. k ac of bl
MARCH 2018
22/02/2018 11:33
what’s for dinner? Irish classics
Lamb and barley hot pot Br ian’s
Tip You cou ld a using le lso make this ftover c lamb fr ooked om you r Sunda roast, o y r try re placing lamb w ith stew ing bee and 100 f ml of lo cal porter.
Serves 6
“This dish is so simple to make but it’s always a real winner. It’s healthy and nutritious, but it also has that one-pot comfort-food vibe which never goes wrong, especially in the winter. Give it a go and this recipe will become a firm favourite in your house, I promise.” 75g barley 1 tbsp rapeseed oil 600g lamb, diced 3 garlic cloves, sliced 2 small onions, diced 2 bay leaves 3 sprigs of fresh thyme Freshly ground black pepper 1 carrot, diced 1 parsnip, diced 2 sticks of celery, thinly sliced 1l vegetable stock, warmed 4 medium potatoes Handful of fresh parsley, chopped 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. 2 Cook the barley in boiling water for approximately 25 minutes. Drain and leave aside. 3 Heat a casserole dish, add some of the oil and lightly colour the diced lamb. Add the garlic, onions, bay leaves and 2 sprigs of thyme, and sweat for a few minutes. 4 Season with pepper, then add the carrot, parsnip and celery and continue to cook for a further five minutes. 5 Add the cooked barley followed by the warmed stock. Cover with a lid and simmer for approximately 40 minutes or until the lamb is tender. 6 While the lamb is cooking, peel and thinly slice the potatoes. Pan fry them in the rest of the oil, turning regularly, until tender. Remove the leaves from the remaining sprig of thyme and sprinkle over the potatoes. Season with pepper. 7 Arrange the potatoes on top of the lamb and replace in the oven for a further 15 minutes. Serve hot with some parsley sprinkled over. Per Serving 364cals, 7.9g (2.7g saturated), 39.7g carbs (4.6g sugars), 32.9g protein, 7.7g fibre, 0.118g sodium
x
www.easyfood.ie
EF128_070-075_Donegal table.indd 73
Easy Food 73
22/02/2018 11:33
Fifteen-minute orzo pasta with bacon and cabbage Serves 4
Brian’s Tip
spicier dish, For a slightly con with ba e th e replac adding y tr chorizo or peppers d re d ce some di basil. d pe and chop
“I’ve fallen in love with orzo pasta. It’s easy to cook, looks like rice and allows me to cheat and make a poor man’s risotto. This recipe is designed to enable you to cook a tasty dish in fifteen minutes.” 300g orzo pasta 6 rashers dry-cured bacon Rapeseed oil 4 garlic cloves, sliced 2 sprigs of fresh thyme Freshly ground black pepper 3 leaves of cabbage or kale 40g butter 80ml cream 80g Parmesan cheese, grated To serve: Parmesan cheese, grated Handful of fresh basil 1 Add the orzo pasta to a pot of boiling water and cook for eight minutes. 2 While the pasta is cooking, slice the bacon into strips. 3 Heat a drizzle of rapeseed oil in a frying pan then add the garlic followed by the bacon. Cook for a few minutes, then add the thyme and a sprinkle of black pepper. 4 Roll the washed cabbage or kale leaves and shred. Add to the pan and cook for 2 minutes, then add the butter and cream and simmer for three minutes. 5 Drain the pasta and add another drizzle of rapeseed oil. Combine the pasta with the bacon and cabbage or kale in the pot. Add the grated Parmesan and lightly stir. 6 Serve in pasta bowls with more Parmesan and some basil leaves sprinkled on top. Per Serving 637cals, 35.9g (15.7g saturated), 44g carbs (0.4g sugars), 33.8g protein, 0.1g fibre, 1.4g sodium
74 Easy Food
EF128_070-075_Donegal table.indd 74
MARCH 2018
22/02/2018 11:33
what’s for dinner? Irish classics
Middle-of-the-table mussels with dry-cured bacon Serves 6
“Mussels are the perfect middle-ofthe-table, sharing food experience. I’ve convinced friends who say they don’t eat seafood to try mussels this way and they’ve been blown away by the flavour. I remember teaching a group of twelve- to fourteen-year-olds who were adamant they did not eat mussels, yet when cooked at the side of the pier in Greencastle they devoured the lot!” 4 rashers dry-cured bacon 2kg Irish mussels 3 garlic cloves, crushed 1 bay leaf 1 small onion, diced 50ml white wine 150ml cream Freshly ground black pepper Handful of fresh parsley, chopped Crusty bread, for dipping
Brian’s Tip
e my I always serv iddle of m e th mussels in t they po the the table in looks It . in ed were cook t, ea and and smells gr r way to tte be there’s no y guests to encourage m k in! uc st get
www.easyfood.ie
EF128_070-075_Donegal table.indd 75
1 Grill the bacon until crispy, then set aside. Wait until they’ve cooled, then cut them into strips. 2 Wash the mussels in cold water. Discard any open mussels. 3 Place the mussels, garlic, bay leaf, onion and white wine into a large pot, and cover with a lid. Place on the hob for about six minutes, shaking the pot a couple of times during cooking. The mussels should all have opened – remove any that remain closed. 4 Add the cream, pepper and chopped parsley and cook for a further two minutes. Remove from the heat and add the strips of bacon. 5 Serve with crusty bread to soak up the scrumptious sauce. Per Serving 398cals, 13.4g (3.9g saturated), 15.1g carbs (1.2g sugars), 50.1g protein, 0.3g fibre, 1.41g sodium
Easy Food 75
22/02/2018 11:33
Sear and Stew Slow Cooker
FROM
€69.95 Enjoy freshly cooked meals without being tied to the kitchen with the Sear and Stew Slow Cooker.
Simple Beef Stew • 1kg beef, cubed • 700g carrots, sliced • 2 large onions, chopped • 1.5 ltr beef stock • 3tsp mixed herbs
• 700g potatoes, cubed • 3 large leeks, sliced • 2 garlic cloves, crushed • 3tbsp cornflour • salt and pepper
The Sear and Stew Slow Cooker is now available from Morphy Richards stockists nationwide. For more information like us on Facebook, follow us on Twitter or visit www.glendimplexireland.com Morphy Richards is Irish owned and part of the Glen Dimplex Group.
EF128_076_Morphy Richards Ad.indd 46
22/02/2018 12:11
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
78-95
IN THIS SECTION
CONSTANT CRAVING, p78
A little of what you fancy does you good, so satisfy those cravings with these so-tasty recipes
www.easyfood.ie
EF128_XX Intro Pages.indd 77
EAT IRELAND, p84
Recipe Editor Jocelyn Doyle delves into Irish food history in modern-day Kinsale
15 WAYS WITH IRISH STAPLES, p86
Inventive ways to cook with crisps, relish and black pudding
MOTHER'S DAY BRUNCH, p90
Celebrate the special ladies in your life with these make-ahead brunch recipes
PICK A SIDE, p94 Help us settle a raging in-office debate: Frank's or sriracha?
Easy Food 77
22/02/2018 12:08
CONSTANT
craving A little of what you fancy does you good, so satisfy those cravings with these so-tasty recipes
78 Easy Food
EF128_078-082_Treat yourself.indd 78
MARCH 2018
22/02/2018 12:14
cooking for fun treats
Firecracker chicken goujons Serves 4 For the goujons: Cooking spray 4 chicken fillets, pounded to 1cm thickness and sliced into strips 160g breadcrumbs 2 eggs Splash of milk 40g plain flour For the sauce: 80ml Buffalo hot sauce 150g brown sugar 3 tbsp ketchup 2 tbsp apple cider vinegar 2 tsp garlic powder
craving... HEAT
1 tsp salt 1 tbsp water To serve: Chips Coleslaw 1 Preheat the oven to 220˚C/200˚C fan/ gas mark 7. Coat a large baking tray with cooking spray. Place the chicken strips into a sealable bag and add the flour. Seal the bag and shake to coat. 2 Place the breadcrumbs in a shallow bowl. In a second bowl, beat together the eggs and milk. Dip the floured chicken pieces into the egg mixture to coat, then dredge them in the breadcrumbs, pressing them on to coat well. Place the breaded goujons
on the prepared baking tray and bake for 20-25 minutes until golden-brown and completely cooked throughout. 3 Meanwhile, combine all of the ingredients for the sauce together in a saucepan. Stir over a medium heat for five minutes, then turn the heat to low and simmer until ready to serve. 4 Use tongs to toss the goujons in the firecracker sauce, then serve with chips and coleslaw. Per Serving 703kcals, 13.9g fat (3.8g saturated), 70.6g carbs, 43.8g sugars, 47.1g protein, 1.7g fibre, 1.028g sodium
MAKE IT YOURS: This easy firecracker sauce is also perfect for chicken wings or used as a hot dipping sauce.
Pauline Gannon “What a surprise we got with this recipe! I made it as a Saturday evening family meal for the four of us, and it was so easy to make and ready in no time. It was really tasty and full of flavour, and the mixture of sweetness with spicy meant everyone enjoyed it. I served it with chips and homemade coleslaw. As a 79 Easy Food family we gave it a 9/10 — my six-year-old knocked off one mark as he felt it was a little too spicy for him! I already have requests to make it again.”
www.easyfood.ie
EF128_078-082_Treat yourself.indd 79
Easy Food 79
22/02/2018 12:14
Creamy pappardelle with bacon, leeks and roasted mushrooms Serves 4 For the mushrooms: 500g button mushrooms, quartered 2 tbsp olive oil Salt and black pepper 2 tbsp fresh thyme leaves For the pasta: 1 tbsp olive oil Knob of butter 6 smoked streaky bacon rashers (or 100g pancetta), chopped 2 leeks, washed, trimmed and sliced 200ml cream 80ml milk 320g pappardelle or fettuccine 80g Parmesan, grated, plus extra for serving
1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. In a bowl, toss the mushrooms with the olive oil and season with salt and pepper. Spread the mushrooms out in an even layer on a large rimmed baking tray. 2 Place in the centre of the oven to roast for 15 minutes or until the mushrooms release their liquid. Carefully drain away the liquid. 3 Return the mushrooms to the oven and roast for another 20 minutes until browned but still tender. Transfer to a bowl and toss with the thyme leaves. 4 Heat the oil and butter together in a large heavy pot over a medium heat. Add the bacon and cook for 6-8 minutes until the fat is rendered and the bacon is crispy, stirring regularly. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper. Drain off all but about one tablespoon of fat from the pan. 5 Return the pan to a medium-high heat.
Add the leeks and season with salt and black pepper. Cook for 6-8 minutes until golden brown, stirring often. 6 Stir in the cream and milk. Bring to a boil, then reduce the heat and simmer for 7-8 minutes until the sauce has thickened enough to coat the back of a spoon. 7 Bring a large pot of salted water to the boil and cook the pasta according to package instructions. Drain well, reserving about 200ml of the pasta cooking liquid. 8 Add the pasta and roasted mushrooms to the sauce. Add about 100ml of the pasta cooking liquid and stir to coat. Continue stirring over a medium heat, adding more liquid if needed, until the sauce coats the pasta. Stir in the Parmesan until melted. 9 Divide between bowls and serve with extra grated Parmesan. Per Serving 570kcals, 26.7g fat (10.2g saturated), 58.3g carbs, 5.6g sugars, 27.7g protein, 2.6g fibre, 0.711g sodium
Top Tip
the id from The liqu stored e b ms can o ro h s u m sed as ge and u in the frid nother a in le stock b ta e g e ured v ny fat po recipe. A con a b e m th away fro as cooking d se can be u eal and ur next m acon fat in yo of b a touch will add r. flavou
80 Easy Food
EF128_078-082_Treat yourself.indd 80
craving... CREAMY CARBS
MARCH 2018
22/02/2018 12:14
cooking for fun treats
Top Tip
: Don’t skip the toasting th step of e flour — this will kill any micro organism s, making the raw c ookie dou gh perfectly safe to ea t.
craving... SWEET TREATS
Edible raw cookie dough Serves 4 10 tbsp plain flour 60g butter, softened 120g brown sugar ¼ tsp salt ¼ tsp vanilla extract 2 tbsp milk 4-5 tbsp chocolate chips
www.easyfood.ie
EF128_078-082_Treat yourself.indd 81
1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Place the flour in a small baking dish and toast in the oven for five minutes. Remove and allow to cool. 2 In a large bowl, beat together the butter, sugar, salt and vanilla extract until well combined. 3 Stir in the milk. Add the flour one tablespoon at a time, stirring vigorously to incorporate until the mixture has the
texture of cookie dough. 4 Add the chocolate chips and mix until well combined. Enjoy immediately or store in the fridge or freezer. Per Serving 353kcals, 15.6g fat (10g saturated), 51g carbs, 35g sugars, 3.2g protein, 0.9g fibre, 0.254g sodium
Easy Food 81
22/02/2018 12:14
craving... GOOEY CHEESE
Smashed spuds with gooey Brie and rosemary Serves 4 900g baby potatoes 60g butter, melted 2 large garlic cloves, crushed 1 tsp fresh rosemary, finely chopped Salt and black pepper 200g Brie, sliced 1 Preheat the oven to 190˚C/170˚C fan/
82 Easy Food
EF128_078-082_Treat yourself.indd 82
gas mark 5. Line a baking tray with parchment paper. 2 In a large bowl, combine the potatoes with the butter, garlic and rosemary. Season with salt and black pepper and toss to coat well. 3 Spread the potatoes out in an even layer on the prepared baking tray. Bake for 25-30 minutes until tender when pricked with a fork. 4 Remove from the oven and crush each potato with the back of a fork. Top each
MAKE IT YOURS: Take these to the next level by scattering over some crispy bacon and sautéed onions before serving — tartiflette smashed spuds!
with a small slice of Brie and return to the oven. Bake for 10 minutes longer until the cheese is lightly golden and melted, then serve immediately. Per Serving 408kcals, 26.3g fat (16.5g saturated), 28.9g carbs, 0.3g sugars, 16.4g protein, 5.8g fibre, 0.463g sodium
MARCH 2018
22/02/2018 12:14
gift guide local food
Like Prosecco? MCGuigan Frizzante!
A new style of sparkling
DISTRIBUTED BY
Enjoy McGUIGAN WINES Sensibly. www.easyfood.ie
WK40 McGuigan Frizzante Easy Food Mag101 (206x290) Oct 2017.indd 1 EF128_083_McGuigan Frizzante Ad.indd
DISTRIBUTED BY
Easy Food 101
06/10/2017 11:28 09:46 22/02/2018
EAT Ireland
Recipe Editor Jocelyn Doyle delves into Irish food history in modern day Kinsale
C
onfession time: I’m a nerd. Once my school days were behind me and this label was no longer deathly uncool, it became a lot easier to embrace. I’m a nerd over a lot of things, obviously including food, but also in less predictable subject areas such as history and anthropology. The space in the middle of that Venn diagram, the story of food and how it has shaped us as humans, holds a special place in my heart and on my groaning bookshelf. Evidence of apiculture, or beekeeping, has been found to stretch back as far as 8,000BC. It should come as no surprise that mead — a fermented honey wine — is the world’s oldest booze, referenced in the archaic cultures of China, India, Egypt and Greece. The ancient Greeks knew mead as ambrosia or nectar and believed it to be the drink of the gods, falling from the Heavens as dew before being gathered by the bees. Closer to home, the history of mead is intertwined with that of ancient Ireland. The Brehon Laws contain some 20 pages of “bee judgements,” or bechbretha, predating the Iron Age and illustrating the significance of beekeeping and honey in Irish culture and the respect afforded the honeybee. Mead was the
84 Easy Food
EF128_084-085_Eat Ireland.indd 84
drink of choice for celebrations and believed to have magical and sacred properties, promoting health and virility. Copious quantities were drunk at weddings, and indeed the very term “honeymoon” comes from the tradition of giving newly-wed couples a month’s — or moon’s — worth of honeywine, thus ensuring a fruitful union. At the Hill of Tara, the seat of the High Kings of Celtic Ireland and the point at which the most important roads converged, the Great Banquet Hall was known as An Teach Miodhchuarta, or “the house of meadcircling.” It was here, in 2016, where Kate and Denis Dempsey first talked idly of making mead. The following week, Kate came home to find that her husband had filled the basement with meadmaking equipment! “Six months later,” Denis tells me, “after many enthusiastic tasting sessions with family and friends, we decided to give it a go, and we headed south to the Wild Atlantic Way.” Kinsale Mead Co. is the first new meadery in the country in many, many years, and passionately food-focused West Cork is a fitting home. Their Atlantic Dry Mead is made from only raw Spanish orange blossom honey, water and yeast to make a traditional-style mead.
Meanwhile, their Wild Red Mead is a melomel-style, in which fruit is added to ferment along with the honey; in this case, tart Wexford blackcurrants and sweet dark cherries. Both are gluten-free. I ask why Spanish honey was selected. “The bees have a hard time of it here and there’s just not enough honey to go around, but we do plan to make a batch from Irish honey and are talking to some beekeepers. We were delighted to make the connection between Kinsale and Spain — the last Spanish Armada landed here in 1601 and fought with the Irish in the Battle of Kinsale. The Spanish orange groves in flower are dripping with nectar and make wonderfully citrus and floral honey. There is a long, sunny season to keep the bees fed and happy, and we’d like to think our mead captures this.” Bees are under threat around the world for many reasons, including climate change, loss of natural habitats and the use of pesticides. “We are passionate about highlighting what is happening to our bees and what we can do to change that for the good of our children.” So how is it made? “We mix the raw honey with warm water, keeping it under the hive temperature,” says Denis. “Then we add yeast, which turns the natural sugars from the honey into alcohol.
MARCH 2018
22/02/2018 11:27
what’s in season? local food The fermentation for the traditional mead takes about four weeks and the melomel-style about half that, as there are more nutrients from the fruit. We let the mead mature for 3-6 months to allow the flavours to meld and the bouquet to mellow and become more complex.” With renewed enthusiasm in supporting local artisan producers of late, it’s little wonder that Kinsale Mead Co. has found a welcoming niche in the drinks market, and the people who are interested in the meads are those looking for something different that’s “light, refreshing and not too strong.” Kate and Denis find that people are interested for three main reasons: its history as the world’s oldest alcoholic drink; that its primary raw ingredient comes from the honeybee, one of our most precious resources; and the fact that Kinsale is the first new meadery in Ireland in a very long time. “Once people have had a glass,” says Denis, “they’re amazed at how complex and deliciously different it is.” At 12%ABV, I love the idea of replacing a “normal” wine — almost impossible to produce in our climate — with an Irish alternative, and I can see this being a fantastic bottle to give as a gift or bring to a dinner party. I wouldn’t dare to cook with something this unique, and so I opt instead for a recipe that would match well with the mead. Denis recommends serving the Atlantic Dry Mead lightly chilled or over ice, or mixed with tonic and a thin slice of orange; it works well with seafood or panna cotta. “The Wild Red Mead is best drunk at room temperature in a stemless wine glass, and is lovely mulled and spiced for a warming winter drink. This goes well with anything that complements a fruity sauce, like lamb, duck or sticky ribs, or with fruit cake or cheese.” After much brainstorming and changing my mind several times — at much inconvenience to the test kitchen team — I hit upon a simple pairing that works to bring out the complex flavours of the Dry Mead and aptly reflects its hometown of Kinsale. Serve these scallops with a glass of mead as a unique starter or lunch, and be sure to impress anyone at your table. Especially the food nerds. RRP €26 per 70cl bottle. For more information, stockists and to book tours of the meadery, see www.kinsalemeadco.ie.
www.easyfood.ie
EF128_084-085_Eat Ireland.indd 85
Irish scallops in lemon butter sauce Serves 4 20g butter 1 tbsp olive oil 450g Irish scallops Salt and black pepper For the lemon butter sauce: 30g butter 2 garlic cloves, crushed Juice of 1 lemon 2 tbsp fresh parsley, chopped To serve: Brown bread Kinsale Mead Co. Atlantic Dry Mead 1 Melt the butter together with the olive oil in a large pan over a medium-high heat.
2 Pat the scallops very dry with kitchen paper and season with salt and pepper. Working in batches to avoid a crowded pan, sear the scallops for just 1-2 minutes per side until golden brown and translucent in the centre. Set aside, tent loosely with foil and keep warm. 3 For the sauce, melt the butter in the same pan. Add the garlic and cook for one minute, stirring. Stir in the lemon juice and parsley, then season to taste. 4 Serve the scallops immediately with the lemon butter sauce, some brown bread and chilled glasses of Kinsale Mead Co. Atlantic Dry Mead. Per Serving 225kcals, 14.6g fat (7.1g saturated), 3.8g carbs (0.3g sugars), 19.3g protein, 0.2g fibre, 0.296g sodium
Easy Food 85
22/02/2018 11:27
5
15 WAYS WITH… IRISH STAPLES
ways with
CHEESE AND ONION CRISPS
then place the coated chicken on the prepared baking tray. Repeat with the remaining chicken pieces. Bake for 2025 minutes, rotating the trays halfway through. Serve with your favourite dipping sauce, or slice and serve in wraps or baguettes.
CHEESE AND ONION MASHED POTATOES Serves 8 Peel 1kg potatoes and chop into even chunks. Place in a pan and add just enough water to cover. Bring to a boil over a high heat, then cover and simmer for 20 minutes. Drain well and allow to steam dry in the hot pan for 30-40 seconds, then transfer to a large bowl. Add a large knob of butter to the same pan and cook 5 finely sliced spring onions for two minutes. Add 80ml cream and warm through. Return the potatoes to the pan and and mash well. Season well with salt and pepper, then stir in 120g grated Cheddar and 200g crushed cheese and onion crisps.
IRISH TORTILLA
CRUNCHY CRISPY CHICKEN GOUJONS Serves 6-8 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. In a large bowl, whisk together 2 eggs and 250ml buttermilk. Slice 8 chicken fillets into goujons, add to the egg mixture and toss to coat. Set aside. In the bowl of a food processor, whizz 350g cheese and onion crisps into fine crumbs. Pour into a shallow bowl. Line two large baking trays with parchment paper. Working one piece at a time, remove the chicken from the egg mixture, shaking off any excess. Dredge in the crisps, pressing them on to coat,
86 Easy Food
EF128_086-088_15 ways with.indd 86
Serves 4 Preheat the grill to a high heat. Heat 1 tbsp olive oil in an ovenproof pan over a medium heat. Add 1 thinly sliced onion and cook for 5-6 minutes until soft, stirring occasionally. Meanwhile, whisk 8 large eggs in a bowl until combined. Add 60g grated aged Irish Cheddar or other hard cheese, 140g cheese and onion crisps and some salt and pepper. Stir together, breaking up the crisps slightly until combined. Pour the egg mixture into the pan and cook for about two minutes until the bottom begins to set. Sprinkle the top of the omelet with another 50g grated Cheddar. Place under the grill until the tortilla is puffed and just set in the centre. Allow to cool slightly, then transfer to a plate. Slice and serve.
CHEESE AND ONION RINGS Serves 4 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. In a large bowl, combine 4 tbsp plain flour, ½ tsp salt, ¼ tsp black pepper and ¼ tsp cayenne pepper. In a separate bowl, combine 250ml plain yoghurt, 2 eggs and 90g plain flour. Whisk together to form a smooth batter. In a third bowl, crush 200g cheese and onion crisps. Peel 2 large onions and slice into 1cm-thick rings. Drizzle two large baking trays with 3 tbsp vegetable oil per tray and place in the hot oven for 8-10 minutes or until the oil just begins to smoke. Toss the onion rings in the flour mixture, then dip each one into the batter, allowing excess to drip off. Coat the rings in the crushed crisps, pressing them on to coat thoroughly. Place the rings on the hot baking trays and bake for 8 minutes. Flip the rings over and return to the oven for another 8 minutes, swapping and rotating the trays. Sprinkle the rings with salt and serve with your favourite dipping sauce.
CHEESY BROCCOLI BAKE WITH CRISPY CRUMB TOPPING Serves 4 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Bring a large pan of salted water to a boil over a high heat and cook 300g penne pasta according to package instructions, adding 250g broccoli for the final 3-4 minutes. Drain well. Melt 30g butter in a saucepan over a medium-high heat. Add 30g plain flour and cook for one minute, stirring constantly. Gradually add 300ml milk, stirring well. Bring to the boil, stirring, then simmer for two minutes. Stir in 1 tbsp wholegrain mustard, 80g grated Cheddar and some salt and pepper. Stir the pasta and broccoli into the sauce along with 150g cooked cubed ham, if desired. Transfer the mixture to an ovenproof dish. Sprinkle over another 40g grated Cheddar, then top with 120g crushed cheese and onion crisps. Bake for around 25 minutes until the top is golden and the edges are bubbling.
MARCH 2018
22/02/2018 10:39
larder luck 15 ways with Irish staples
TOMATOEY SAUSAGE ROLLS Makes 16 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. On a floured surface, roll out 500g puff pastry to a rectangle measuring about 45 x 30cm. Cut the rectangle in half lengthways, then cut both smaller rectangles into eight equal sections to form 16 rectangles in total. Cut 8 good quality sausages in half. Brush one end of each pastry rectangle with some beaten egg. Place a dollop of tomato relish at the other end, lay half of a sausage on top and season with salt and black pepper. Roll the sausage up in the pastry to enclose, then repeat with the remaining pastry and sausages. Place on a baking tray and chill in the fridge for 20 minutes. Remove the sausage rolls and score the tops with a sharp knife. Brush all over with the rest of the beaten egg and bake for 25–30 minutes or until golden-brown. Allow to cool slightly before serving.
IRISH FONDUE Serves 4 In a bowl or bag, combine 2 tbsp cornflour with 600g grated Irish Cheddar and shake to coat the cheese. Rub the cut sides of 1 garlic clove all over the inside of a pot. Discard the garlic. Bring 200ml porter, 2 tbsp tomato relish and 1 tsp lemon juice to a simmer in a small saucepan. Stir the cheese into the wine, adding one handful at a time and stirring gently until fully melted before adding the next handful. When everything is melted, transfer to a fondue pot if you have one — if not, just bring the pot to the table. Serve with cubed crusty bread, for dipping.
leaves and coleslaw on the side.
HALLOUMI CIABATTAS Serves 4 Cut 1 x 225g block of Halloumi into 1cmthick slices. Heat 2 tbsp olive oil in a pan over a medium-high heat. Cook the Halloumi for 3-4 minutes per side until golden. Squeeze over the juice of ½ a lemon and season with black pepper and ½ tsp dried oregano. Split 2 ciabattas in half. Spread the bottoms with tomato relish and the tops with garlic mayonnaise. Place the Halloumi on top of the relish, pile on generous handfuls of rocket and sandwich together.
CHEESE AND TOMATO MUFFINS Makes 12 Preheat the oven to 170°C/150˚C fan/ gas mark 3. Line a 12-cup muffin tin with paper liners. In a bowl, combine 375g self-raising flour, 150g tomato relish, 180g grated Gruyère, 120ml olive oil, 250ml milk, 2 beaten eggs, a small handful of snipped chives and some salt and black pepper. Mix until just combined. Divide the mixture between the prepared muffin cups and bake for 25 minutes or until a skewer inserted into
5 ways with
TOMATO RELISH
the centre of one muffin comes out clean. Transfer to a wire rack to cool slightly. Serve the muffins warm or at room temperature.
TOASTED SPECIAL PIZZA Serves 1-2 Spread 1 prepared pizza base thickly with tomato relish. Top generously with a mix of grated Cheddar and Mozzarella. Scatter with a handful of cooked shredded ham, sliced red onion, chopped fresh tomato and some black pepper. Cook according to package instructions until the base is crisp and the cheese is bubbling. Serve with mixed
www.easyfood.ie
EF128_086-088_15 ways with.indd 87
Easy Food 87
22/02/2018 10:39
5
ways with
BLACK PUDDING or two of cooking water to loosen the sauce. Divide between bowls and top with a little more grated cheese.
BLACK PUDDING CARBONARA Serves 2 Bring a large pan of salted water to the boil over a high heat and cook 150g spaghetti according to package instructions. Drain well, reserving some of the cooking water. Meanwhile, heat 2 tsp olive oil in a large pan over a medium-high heat and cook 50g streaky bacon for 2-3 minutes. Add 100g sliced black pudding and cook for another 5-6 minutes until crispy on both sides. In a jug, beat together 1 whole egg and 2 egg yolks with 50g grated Parmesan and plenty of black pepper. Add the cooked pasta to the pan and stir to combine with the pudding, breaking the slices of pudding with a wooden spoon. Turn off the heat under the pan. Pour in the egg mixture and stir to ensure the pasta is well coated, adding a splash
88 Easy Food
EF128_086-088_15 ways with.indd 88
mustard, 1 tbsp apple cider vinegar, 2 tsp honey, 3 tbsp extra virgin olive oil and some salt and black pepper. Close the jar tightly and shake to combine. Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Place 200g peeled shallots in a baking dish. Drizzle with 1 tbsp olive oil and season with 1 tsp thyme leaves and some salt and pepper. Toss to coat and roast for 30 minutes. Heat 1 tbsp oil in a large pan and cook 150g sliced black pudding for 4-5 minutes per side. Transfer to a plate lined with kitchen paper and set aside. Heat another 1 tbsp oil in the same pan and add 200g kale and the juice of ½ a lemon. Season and cook for 3-4 minutes until the kale is wilted. Divide the kale between serving dishes and top with the roasted shallots, black pudding, 150g croutons and 200g crumbled goat’s cheese. Drizzle with the dressing and serve immediately.
APPLE AND BLACK PUDDING FARLS Serves 2 Heat a little oil in a pan on a mediumhigh heat. Fry 100g thinly sliced black pudding for 2-3 minutes each side, or until lightly crispy. Transfer to a plate lined with kitchen paper and set aside. Core and thinly slice 1 apple and add to the same pan. Squeeze over the juice of ½ a lemon and add 2 tbsp honey. Cook the apple slices for 2-3 minutes. Return the black pudding to the pan to warm through. Toast 2 potato farls, then divide between two plates and top with the pudding and apple.
KALE, BLACK PUDDING AND GOAT’S CHEESE SALAD Serves 4 In a jar, combine 1 tbsp wholegrain
SCRAMBLED EGGS WITH CRUMBLED BLACK PUDDING Serves 2 In a jug, beat 4 eggs together with a splash of milk or cream and some salt and black pepper. Remove the skin from 50g black pudding and finely chop. Heat 1 tsp olive oil in a pan over a medium heat and cook the pudding for 3-4 minutes, crumbling with a fork. Add a knob of butter to the pan and allow to melt. Pour in the eggs and cook for 1-2 minutes, slowly pushing the eggs around with a wooden spoon to combine gently with the pudding crumbs. Serve over hot buttered toast.
BLACK PUDDING BRUSCHETTA Serves 4 Preheat the grill to a high heat. Heat 2 tbsp oil in a large pan over a medium heat. Cook 200g sliced black pudding for 1-2 minutes per side. Transfer to a plate lined with kitchen paper and set aside. Slice 1 baguette on the diagonal into eight slices and brush both sides of each slice with olive oil. Toast under the grill for 1-2 minutes per side until lightly golden. On each toast, layer up some black pudding with 2 slices of a piece of creamy blue cheese. Drizzle with honey and return to the grill for another minute or so until the cheese has just melted. Serve with a simple green salad.
MARCH 2018
22/02/2018 10:39
Y L N O
E ICH QU EE .44 -FR , P TEN AINE GLU LORR
5 9 . 5 €
Your guide to a del icious life without gluten
TREAT THE
Mammy
MOTHER’S DAY BRUNCH
100% IRISH
80 +
ithout cious life w e to a deli Your guid
Fresh
FLAVOURS
gluten PI ZZ A PA R TY !
e S im pl al se as on ite s fa vo ur
TIVE GET CREA
d q u ic k a n ip es ea sy r ec
100% IRISH
G THE LIVIN IS EASY: EATS
UTE TR • 10-MIN RTY FOOD • KIDS’ PA
5 5 UK £5.4 ROI 35.9 201 7 SUMMER
We S
100% pe Su IRISH
y fa m il f r e s h r it e s f av o u
dd 1
45 UK £5. .95 ROI 35 G 2017 SPRIN
d
Fo o
rty
ring into H ER FR ES H
P e r fect Par
st-
Be
s, new ore die Foo es & m priz
70+
.indd
ver F3_Co
1
EG
ming war umnal aut ipes rec
s P lu
! yum
ty
H LA M
indd
14:18
Pub grub | Retr
o recipes | Beau
tiful bakes | Fa
b fondue 05/02/2018
16:39
12:02
only Theownie u’ll br ipe yo ! rec er need ev
Cozy t Food or Comf
e
dvic
ow
5 £5.4 UK 16 5.95 N 20 I3 RO TUM AU
16
20
/07/
14
:17
15
ON SALE NOW
1
v02.
ver_
Co
1_
_0
2017
06/02/
over.indd 1
2016
s sl tuou Sump ts s roa
F2
SH
EGF8_01_C
15/11/
rt a
EG
H IT E FI
P lu s:
Expert advice Gluten-free travel tips
Have fun with it!
ahead Makemarvels armers Winter w meal hy lt Hea vers makeo
Expe
:
B|W
Simple Sp rin
l a e M g
45 UK £5. .95 16 ROI 35 TER 20 WIN
Ever Bro
edy nd Spoeups aos s amb est s fin d Thiesh an f hips c
EF128_089_EGF Ad.indd 89
1
EW
| IR IS
ies
indd
er_v3.
01_Cov
EGF4_
ES PO TATO
Foo
BS | N
wn
P e r fect Pa
luten ut g itho mate w the ultiation e f celebr p.13 us li cake, licio a de o t ide r gu You
201
7!
Sp
E FESTIVES RECIP
by-step Step- oking co es guid
d
T R EAS • YOU TIC AN IPES • ROM TINE’S REC N VALE
ROI 35.95 UK £5.45 SPRING 20 18
_Cover.in
EGF5_01
1 17 10:4
27/04/20
luten hout g rate life wit celeb taimdeeslicious guoidoedto DAY Your g PANCAKE TUES FEAST : • P LUS ER
50+
0+
e m um
LS LEO MEA EASY PA S X DINNER di sh es QUICK-FI ERTS ui ck si de AND DESS CE FOR ag e to pp in gs |Q us AD|BVIBQ saNG RT PE ts EXro as E LIVI |L ig ht erGLUTEN-FRE r sa la ds
s
P LUS:
7
75+
uide FRESHI Your g RECOCKTAILS
r!
ten hout glu life wit s u io c li to a dNGe
22/02/2018 11:22
BRUNCH
r life dies in you a l l a i c Celebrate the spe ch ahead brun e k a m with this elegant
90 Easy Food 90 Easy Food
EF128_090_093_Mothers_day.indd 90
MARCH 2018
22/02/2018 10:43
cooking for fun Mother’s Day
BERRY SWIRLS Makes 12 For the dough: 1 tbsp yeast 250ml milk, warmed 60g sugar 120g butter, at room temperature 1 tsp salt 2 eggs 500g plain flour Vegetable or sunflower oil, for greasing For the filling: 340g mixed frozen berries, thawed 1 tbsp cornflour 50g butter, melted 100g sugar
www.easyfood.ie
EF128_090_093_Mothers_day.indd 91
For the icing: 150g icing sugar 1 tsp vanilla extract 90ml cream 1 Dissolve the yeast in the warm milk in a mixing bowl. Leave for five minutes until thickened. 2 Add the sugar, butter, salt, eggs and flour and mix to form a dough. 3 Dust a work surface with flour and turn out the dough. Knead for 5-8 minutes until smooth and elastic. 4 Rub a light coating of oil inside a clean bowl. Add the dough to the bowl and cover with a tea towel. Leave to rise for one hour or until doubled in size. 5 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and lightly grease a baking tray. 6 Mix the cornflour and berries in a small
bowl, mashing them roughly with the back of a fork. 7 Dust the work surface with flour and roll out the dough into a rectangle about 30cm x 55cm. 8 Spread the melted butter all over the surface, then sprinkle over the sugar. Spread over the mashed berries. 9 Careully roll up the dough like a Swiss roll. Slice into even rounds and arrange on the baking tray. Bake for 20-25 minutes until the pastries are golden. 10 Meanwhile, whisk together the ingredients for the icing. Leave the rolls to cool for about five minutes before spreading with the icing. Per Serving 401cals, 13.6g fat (8.1g saturated), 63.1g carbs (28.6g sugars), 6.7g protein, 2.4g fibre, 0.299g sodium
Easy Food 91
22/02/2018 10:43
SMOKED SALMON QUICHE Makes 8 1 x 320g sheet of frozen shortcrust pastry, thawed 4 eggs 250ml cream 2 spring onions, chopped 2 tbsp fresh dill, chopped, plus extra for serving Salt and black pepper A few dashes of hot sauce 120g smoked salmon, chopped into large pieces 60g goat’s cheese
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Use the pastry to line a 23cm loose-bottomed tin, trimming any excess from the sides. Line the pastry with a piece of parchment paper and fill with baking beans or rice. Bake for 15 minutes. Remove the paper and beans (or rice) and bake again for five minutes until golden brown. Leave to cool slightly. 2 Whisk the eggs, cream, green onions, dill, salt, pepper and hot sauce. Pour the mixture into the tart shell. 3 Scatter over the smoked salmon and goat’s cheese. 4 Bake for 30-35 minutes or until the eggs are set. Leave to rest for 15 minutes before slicing, then scatter with extra dill to serve. Per Serving 270cals, 17.5g fat (2.8g saturated), 19.4g carbs (0.8g sugars), 9.3g protein, 0.6g fibre, 0.388g sodium
92 Easy Food 92 Easy Food
EF128_090_093_Mothers_day.indd 92
MARCH 2018
22/02/2018 10:43
cooking for fun Mother’s Day
STRAWBERRY-RHUBARB BELLINI Makes 8 2 stalks of rhubarb, sliced 200g strawberries, hulled and quartered 180ml water 1-2 tbsp sugar 1 small bunch of basil, leaves picked 2 x 750ml bottle of sparkling wine 1 Combine the rhubarb, strawberries, water and sugar in a saucepan over a medium-high heat. Bring to a boil, then reduce the heat and simmer for 5-6 minutes or until the fruit is tender. 2 Remove from the heat and add the basil. Leave to cool completely. 3 When the mixture has cooled, remove and discard the basil leaves. 4 PurĂŠe the remaining mixture in a blender until completely smooth. 5 Place two tablespoons of the mixture into each glass, then top with the sparkling wine. Per Serving 131cals, 0.1g fat (0g saturated), 5.5g carbs (2.9g sugars), 0.3g protein, 0.8g fibre, 0.001g sodium
x
www.easyfood.ie
EF128_090_093_Mothers_day.indd 93
Easy Food 93
22/02/2018 10:44
Pick a side
Help us settle a raging in-office hot sauce debate: Frank’s or Sriracha?
Sriracha
Jocelyn’s fried prawn po’boys with Sriracha remoulade Serves 4 For the prawns: 500g raw prawns, peeled and deveined 120g plain flour Salt and black pepper 2 tbsp fresh parsley, chopped Lager, chilled Vegetable oil, for frying For the sriracha remoulade: 120g mayonnaise 1 tsp prepared horseradish Juice of ½ a lemon 1 tbsp ketchup 1½ tbsp Sriracha hot sauce 1 tsp Worcestershire sauce
94 Easy Food
EF128_094-095_Pick A Side.indd 94
To serve: 4 hot dog buns, split and lightly toasted Lettuce, shredded Tomatoes, chopped Pickled gherkins, chopped 1 Combine the ingredients for the remoulade in a small bowl. Add more Sriracha to taste, if desired. Place in the fridge until ready to serve. 2 In a large bowl, combine the flour, parsley and some salt and black pepper. Stir well. Add the beer a little at a time, stirring, until the mixture forms a thick batter. 3 Preheat a deep fryer to 190˚C, or pour vegetable oil into a large saucepan to a depth of 5cm and place over a high heat. If you don’t have a thermometer, check if the oil is hot enough by dipping the handle of a wooden spoon in; the oil is ready when small bubbles
immediately form around the spoon handle. 4 Dip the prawns in the batter and fry until golden. Work in small batches to avoid crowding the pan and allow the oil a minute to come back up to temperature after each batch. When cooked, use a slotted spoon or tongs to transfer the prawns to a plate lined with kitchen paper. Continue until all of the prawns have been fried. 5 Spread the buns with a little of the remoulade, then add lettuce, tomatoes and gherkins. Pile the po’boys high with the fried prawns and drizzle with extra remoulade, serving extra on the side for dipping. Per Serving 544cals, 6.7g (2.3g saturated), 74.3g carbs (6.6g sugars), 40.8g protein, 2.9g fibre, 0.995g sodium
x
MARCH 2018
22/02/2018 11:25
larder luck hot sauces
Buffalo
Caroline’s classic buffalo chicken sandwich Serves 4 300g chicken fillets 200ml buttermilk 60ml Frank’s hot sauce Salt and black pepper Vegetable oil, for frying 120g plain flour 1 tsp garlic powder ½ tsp paprika For the buffalo sauce: 80g butter 120ml Frank’s hot sauce ½ tsp garlic powder Juice of ½ a lemon
www.easyfood.ie
EF128_094-095_Pick A Side.indd 95
To serve: 100g garlic mayonnaise Brioche hamburger rolls, toasted Carrot and red cabbage, shredded 1 Lay the chicken fillets between two slices of cling film on a work surface. Use a rolling pin to pound the fillets to an even thickness. 2 Add the fillets to a re-sealable plastic bag. Pour in the buttermilk, hot sauce and a pinch of salt and pepper. Close the bag and mix to combine. Refrigerate for at least one hour, or overnight if possible. 3 Combine all of the ingredients for the buffalo sauce in a small saucepan over a medium heat. Bring to a low simmer and cook, stirring occasionally, until combined. 4 Heat the oil in a large frying pan over a medium-high heat.
5 Combine the flour, garlic powder and paprika in a shallow bowl. Remove the chicken from the marinade, allowing any excess to drip off, and dredge in the flour mixture until coated. 6 Fry the chicken in the hot oil for 3-4 minutes per side until cooked through and crisp. Transfer to a plate lined with kitchen paper to drain. 7 Toss the crispy chicken in the buffalo sauce until coated. 8 Stir the remaining sauce with the garlic mayo and spread onto the bottom of the toasted brioche buns. Top with a chicken fillet and shredded carrot and cabbage to serve. Per Serving 658cals, 23.2g (13.6g saturated), 56.9g carbs (3.1g sugars), 31.3g protein, 1g fibre, 1.932g sodium
Easy Food 95
22/02/2018 11:26
y & baby Ireland s’ No.1 pregnanc
magazine
ISSUE
41
easy parenting
Feb / Mar 2018
ty fun tips • Family food • Craf cy heartburn • Teething ectly? • Treating pregnan Are you bottle feeding corr
t For You
Expert Advice Jus
FIRST-TIMER’S GUIDE TO
CAR SEATS
SLEEP EXPERT:
Nighttime soothing tips
vintage baby names REAL MUM BIRTH STORY
Baby skin rashes
explained
FEBRUARY / MARCH 201
Real mums... real solutions
Baby diary, pregnancy cipes nutrition, plus family re
£2.70 – UK
€2.90 – ROI
8
09/02/2018 16:26 EP41_001_Cover.indd
1
ON SALE NOW! EF128_096_Easy Parenting_Ad.indd 96
22/02/2018 11:23
kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
98-109 IN THIS SECTION
ON THE LAMB, p98 Our Home Ec expert shares a masterclass on cooking with lamb
www.easyfood.ie
EF128_XX Intro Pages.indd 97
EASY JUNIORS, p101
The whole family will love these finger-licking fish goujons
SAINTLY SNACKS, p103 Delicious treats that are healthy and allergyfriendly, perfect for kids and adults
Easy Food 97
22/02/2018 12:08
ON THE LAMB! Louise Cunnane of Breifne College, Co. Cavan, shares a masterclass on cooking with lamb
Lamb is a delicious, versatile and naturally tender meat. While many may consider lamb to be a Sunday meal, there is no reason why lamb cannot be enjoyed any night of the week. Whether you’re preparing a quick meal or entertaining for friends, the sweet distinctive flavour of lamb makes it a perfect base for delicious meals. WHAT IS LAMB? Lamb is meat from a sheep less than one-year-old.
Spring lamb is approximately five months old and is in season for a few weeks around Easter. After this time, it is referred to simply as lamb. After Christmas until the following Easter, it is referred to as hogget. Mutton is two years old. COOKING WITH LAMB • Fresh lamb meat should be pink to pale red in colour with firm, white fat. The fat will keep the meat moist during cooking and contributes to the flavour.
• Every part of the lamb can be roasted, from the shoulder to the leg. Lamb is easy to cook and can be pan-fried, grilled, barbecued, stewed or roasted. • The neck, shoulders and shank are all best when slow cooked, as these cuts are tougher and benefit from long, low cooking to tenderise them. • The shoulder is less expensive than the loin or leg and is delicious when slow roasted. It may be slightly more difficult to carve, but the presence of bone in the shoulder imparts more flavour to the meat. • The leg can be roasted whole or cut into two joints. • For best results, let the lamb come to room temperature before cooking. If lamb enters the oven straight from the fridge into a hot oven, it will lengthen the cooking time and can lead to the lamb being unevenly cooked. • When roasting lamb, allow 20-25 minutes per ½kg (1lb). • It is important to allow lamb to rest after cooking. This time allows the muscle fibres to relax and the juice that has come to the surface of the meat during cooking will begin to return to the centre. If lamb is cut as soon as it comes out of the oven, the juices will pool onto the cutting board resulting in a drier cut of meat. Allow lamb to rest for at least 15 minutes after removing it from the oven. Cover the joint with aluminium foil while resting. FLAVOURING LAMB • Lamb can hold its own against bold flavours, such as rosemary, mint, basil, coriander, sage and thyme work well with lamb. It also goes with garlic, mustard and even anchovies. • For a more intense flavour, make incisions in the surface of the meat and push slivers of your chosen herb into the sits. This can be done before you begin roasting or even the day before. • Don't salt the lamb until just before roasting, as salt can draw moisture from the meat and render it tough.
98 Easy Food
EF128_98-99_Home Ec.indd 98
MARCH 2018
22/02/2018 11:53
kids’ kitchen home ec
2 tbsp wholegrain mustard 4 lamb cutlets For the minted peas: 1 tbsp olive oil 2 spring onions, chopped 1 tsp mint leaves, chopped 250g peas, thawed if frozen Knob of butter
BRAISED LAMB SHANKS Serves 6 70g plain flour Salt and black pepper 6 lamb shanks, trimmed of fat 3 tbsp vegetable oil 4 garlic cloves, crushed 4 bay leaves 1 large onion, thinly sliced 2 sprigs of rosemary, leaves picked and chopped 250ml red wine ½ tsp dried thyme 720ml beef stock 1 Preheat the oven to 190°C/170°C fan/gas mark 5. 2 Combine the flour with some salt and pepper in a large sealable bag. Add the lamb shanks and mix to lightly coat. 3 Heat two tablespoons of the oil in a large pan over a medium-high heat and brown the lamb shanks on all sides, turning with tongs. 4 Place the shanks in a large ovenproof pot with a lid. Add the garlic and bay. 5 Reduce the pan to a medium heat and add the remaining oil. Cook the onions and rosemary for 5-6 minutes, stirring occasionally, until the onions are soft. 6 Add the red wine to the pan and turn the heat to medium-high. Cook for 5-6 minutes, scraping any sticky bits from
www.easyfood.ie
EF128_98-99_Home Ec.indd 99
the bottom of the pan, until the mixture is slightly syrupy. Season with salt and black pepper. 7 Pour the red wine and onion mixture over the lamb shanks and sprinkle with the thyme. Add the beef stock. 8 Place in the oven and cook for 2 hours and 15 minutes. 9 Remove the lamb shanks to a plate and cover loosely with foil. Simmer the sauce on the hob for 10 minutes until reduced, seasoning to taste with salt and black pepper. 10 Serve the lamb shanks with the red wine sauce and plenty of creamy mashed potato.
1 Preheat the oven to 220°C/200°C fan/gas mark 7. Toss the onion, garlic, rosemary and sweet potatoes with half of the oil in a roasting tray. Season with salt and pepper and roast for 30-35 minutes until the potatoes are tender and crisp on the edges. 2 Heat a grill pan over a medium-high heat and brush with the remaining oil. Smear the mustard over the lamb cutlets and grill for 3-4 minutes per side. Transfer to a plate, tent with foil and leave to rest for 10 minutes. 3 Meanwhile, heat the oil for the peas in a frying pan over a medium heat. Add the onions, mint and peas. Cover and cook for 3-4 minutes, then mash the peas with the butter and season to taste. Serve with the lamb cutlets and the potatoes. Per Serving 484cals, 14g (5.4g saturated), 45.8g carbs (5.5g sugars), 42.3g protein, 9.1g fibre, 0.168g sodium
Per Serving 440kcals, 18.3g fat (5.4g saturated), 13.8g carbs, 1.4g sugars, 45.2g protein, 1.2g fibre, 0.542g sodium
x
LAMB CHOPS WITH ROSEMARY SWEET POTATOES Serves 4 1 red onion, sliced 4 garlic cloves, peeled 2 sprigs of fresh rosemary, leaves picked 3 sweet potatoes, peeled and cut into large wedges 2 tbsp olive oil Sea salt and black pepper
Easy Food 99
22/02/2018 11:54
Supporting Families in Ireland for 17 Years
Join eumom.ie for: • Expert • Real
advice tailored for you
FREE GIFT BAG
mom experiences
• Amazing
competitions
AND a gift bag full of FREE goodies EF128_100_EU Mom Ad.indd 1
22/02/2018 11:21
kids’ kitchen easy juniors
Easy Food juniors
The whole family will love these finger-lickin' fish goujons
www.easyfood.ie
EF128_101-102_Easy Juniors.indd 101
Easy Food 101
22/02/2018 11:32
Finger-licking fish goujons
1
2
3
4
5
6
:-)
Easy Food juniors
ep! and ke Cut out
Serves 4
450g firm white fish 3 tbsp plain flour 1 large egg, beaten 80g breadcrumbs Salt and black pepper 2 tbsp sunflower oil To serve: Oven-baked chips Peas Tartare sauce or ketchup
1 Cut the fish fillets across their width into thick, finger-like strips, about 2cm wide. 2 In a shallow bowl, mix together the flour with some salt and pepper. Put the egg in a separate bowl. Add the breadcrumbs to a third bowl or on a plate. Toss the fish in the flour mixture. 3 Dip each piece first in the beaten egg. 4 Coat the fish in the breadcrumbs, pressing on to cover. 5 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7. Place on a baking tray lined with parchment paper and bake the goujons for 10 minutes, turning halfway through cooking. 6 Brush with the melted butter and return to the oven for a further five minutes until golden and crispy. Serve immediately with chips, peas and tartare sauce or ketchup. Per Serving 268cals, 10.4g (1.6g saturated), 19g carbs (1.4g sugars), 24.3g protein, 1.1g fibre, 0.315g sodium
102 Easy Food
MARCH 2018
make it healthy! Quick, Easy, Healthy Kids Treats
Saintly snacks Delicious treats that are healthy and allergy-friendly, perfect for kids and adults
www.easyfood.ie www.easyfood.ie
EF128_103-109_Healthy_Kids.indd 103
EasyEasy FoodFood 103 103
22/02/2018 12:19
Nutty hot chocolate Serves 4 1 x 400g tin of coconut milk 125ml almond milk 2 tbsp maple syrup 1 tsp vanilla bean paste 2 tbsp sugar-free peanut butter (we like Kelkin) 125g cacao powder
1 Whisk all the ingredients in a saucepan. Bring to the boil while stirring and simmer until it reaches the desired temperature. 2 Serve with a sprinkling of cacao nibs/dark chocolate shards. Per Serving 463kcals, 42.2g fat (32.5g saturated), 31.3g carbs (11.7g sugars), 11.3g protein, 12.5g fibre, 0.021g sodium
x
To serve: Cacao nibs/dark chocolate shards
104 Easy Food
MARCH 2018
make it healthy! healthy kids’ treats
Buckwheat waffles Serves 4
2 flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp water) 120g buckwheat flour 1 tsp baking powder 2 tbsp vegetable oil or melted coconut oil 2 tbsp maple syrup 1 banana 240ml almond milk To serve: Dark chocolate chips Coconut yoghurt Fresh berries Maple syrup
www.easyfood.ie
1 To make the flax eggs, mix the flaxseed meal together with the water and rest in the fridge for 15 minutes until gloopy. 2 Combine the flax eggs with the remaining ingredients in a blender or food processor and blend until combined. 3 Heat a waffle iron and coat with half a teaspoon of oil. Pour some of the mixture in and cook for one minute per waffle. 4 Serve with dark chocolate chips, coconut yoghurt, fresh berries and maple syrup. Per Serving 371kcals, 23.3g fat (14.4g saturated), 39.5g carbs (12.4g sugars), 6.1g protein, 6.1g fibre, 0.016g sodium
x
Easy Food 105
Chocolate bark Serves 8
270g sugar-free dark chocolate 70g roasted hazelnuts, chopped 50g dried fruit 20g shredded or desiccated coconut 30g goji berries, chopped 1 Line a rectangular baking sheet with parchment paper. 2 Melt the dark and milk chocolates separately using a double boiler (or in the microwave, removing and stirring at 30 second intervals). 3 Spread the dark chocolate then dot over the milk chocolate. Sprinkle over chopped hazelnuts, dried fruit, coconut and goji berries. 4 Refrigerate for around one hour until set. Break into shards and enjoy. Per Serving 228kcals, 8.2g fat (8.2g saturated), 26.3g carbs (3.4g sugars), 3.3g protein, 5.1g fibre, 0.015g sodium
106 Easy Food
MARCH 2018
make it healthy! healthy kids’ treats
Chocolate peanut butter fudge Serves 30
95g sugar-free peanut butter 300g pitted dates 2 tsp vanilla bean paste 100g dark chocolate 1 tsp coconut oil 1 Line a 20 x 10cm baking tin with nonstick baking paper. 2 Place the peanut butter, dates and
www.easyfood.ie
vanilla into a food processor and process until smooth. 3 Press the mixture into the baking tin. 4 Melt the chocolate and vegetable oil together in the microwave, stirring at 30 second intervals. Pour this over the peanut butter and smooth with a palette knife. Refrigerate until firm. 5 Using a hot knife, cut the fudge into pieces and serve. Per Serving 202kcals, 8.3g fat (3.5g saturated), 31.3g carbs (26.1g sugars), 3.9g protein, 3.3g fibre, 0.052g sodium
x
Easy Food 107
Chocolate mousse Makes 8
300g silken tofu 100g sugar-free dark chocolate 1 tsp vanilla bean paste 2 tbsp maple syrup To serve: Fresh berries Mint Dark chocolate shards
1 Take tofu out of the fridge and allow to come to room temperature. 2 Melt chocolate in the microwave at 30 second intervals or over a double boiler. Once it is melted set aside to cool. 3 Place maple syrup, tofu and vanilla in a jug and bvlend with a hand blender. Process until smooth. 4 Pipe or place into serving bowls and refridgerate for 30 minutes before serving with fresh berries, mint and chocolate shards. Per Serving 183kcals, 10.6g fat (5.6g saturated), 24.2g carbs (8.2g sugars), 6.5g protein, 2.7g fibre, 0.038g sodium
x
108 Easy Food
EF128_103-109_Healthy_Kids.indd 108
MARCH 2017
22/02/2018 12:20
make it healthy! healthy kids’ treats
Millionaires Shortbread Make 12-16 squares
For the base: 100g dates, pitted 130g toasted almonds 1½ tbsp coconut oil or margarine, melted Pinch of salt flakes For the date caramel: 125ml maple syrup 230g dates, pitted 90g peanut butter 60ml coconut oil, melted For the topping: 100g dark chocolate ¼ tsp vegetable oil
www.easyfood.ie
1 Line a 19cm square tin with parchment paper. In a food processor, whizz together the dates, almonds and oil until smooth. Press into the tin and leave to set in the refrigerator for one hour. 2 In a food processsor, whizz together all of the ingredients for the date caramel for two minutes until smooth. Spread this mixture over the base. 3 Melt the chocolate and oil in the microwave or over a double boiler and pour this mixture over the caramel. Sprinkle with sea salt and place in the refrigerator for one hour to set. 4 Using a sharp heated knife, cut the bake into 12-16 pieces.
Margaret Tewkesbury “When I first saw the recipe, my thoughts were that it wouldn’t be to my taste. I bought the ingredients thinking it was going to be an expensive treat but — because there’s more left in the packets — a second batch can be made. The mixture is very sticky, so the right tools are needed to get 109 Easy Food the mix from the processor into the dish. I would recommend that the dates be chopped first. Each layer is defined and resembles the traditional millionaires shortbread, and I was pleasantly surprised by the taste. I made it for my daughter and granddaughter who also enjoyed it, and there was enough to take some home with them.”
Per Serving 243kcals, 13.9g fat (6.6g saturated), 29.1g carbs (23.5g sugars), 4.1g protein, 3.2g fibre, 0.044g sodium
x
Easy Food 109
Advertisement
Ireland’s most awarded Sausages
Delicious and ut gl en-free!
Bengal Burgers with Lemon and Pomegranate Raita (serves 2) Ingredients for the Burgers • 1 packet of Mallon’s Low Fat Turkey Sausages, skin removed • 1 small piece of fresh ginger, peeled and grated • 1 garlic clove, crushed • 1/4 teaspoon garam masala powder • 1/4 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/4 teaspoon turmeric powder • A tiny pinch of chilli flakes • A small handful of fresh coriander, finely chopped • A small handful of fresh mint, finely chopped • A little salt Ingredients for the Lemon and Pomegranate Raita • 2 tablespoons of fat free natural yogurt • 1/2 cucumber, deseeded and cut into chunks • 1/4 red onion, peeled, cut in half and finely sliced • 1 tablespoon of pomegranate seeds • The grated zest of 1/2 a lemon
Sausage, spinach, mushroom and tomato frittata (serves 2) Ingredients for the Burgers • Low calorie spray oil • 4 Mallon’s Turkey low fat sausages • 1/2 Red onion, finely sliced • 250g Mushrooms, sliced • 50g Baby spinach leaves • 200g Cherry tomatoes • 8 Eggs, lightly whisked • 25g Pecorino cheese, finely grated • Salt and pepper Method Pre heat a grill to moderate. Spray a medium frying pan with oil and gently cook the sausages until thoroughly cooked. Remove the sausages from the pan and set aside while you cook the remaining ingredients. Spray the pan with a little more oil and quickly fry the red onion until soft, then add the sliced mushrooms and continue to fry until golden. Stir the baby spinach leaves into the hot pan and cook very quickly, As the leaves wilt, add the cherry tomatoes and cook for a minute. Reduce the temperature to moderate and stir in the whisked eggs, pecorino, salt and pepper with a wooden spoon. Continually stir the egg mixture over a gentle heat until it begins to thicken. Return the sausages to the pan with the egg mixture and place the frying pan under a hot grill for roughly 5 minutes to finish cooking. The frittata should be firm to touch when ready,
To serve • 2 small wheat free wholemeal burger buns • 1 beef tomato • A handful of rocket leaves Method Place the sausage meat into a large bowl and add grated ginger, crushed garlic, garam masala, cumin, coriander, turmeric, chilli flakes, chopped fresh coriander and mint and mix well. Divide the mixture in two, roll into balls and then pat flat to make 2 burger patties. Place under a hot grill and cook for 5 - 7 minutes on both sides until thoroughly cooked. Lemon and pomegranate raita: Mix the raita ingredients together and set aside while the burgers cook. To serve: Toast the buns just before assembling the burgers, rocket and beef tomato, top with a spoonful of raita and serve the burgers with a large green salad.
Please visit us on facebook.com/Mallons Sausages for lots of great Gluten Free Recipes.
EF128_110_Mallons Ad.indd 110
22/02/2018 16:30
make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
112-117 IN THIS SECTION
OH MY GOODNESS, p112 Blogger Aoife Howard escapes the January blues with this colourful and nourishing winter warmer
www.easyfood.ie
EF128_XX Intro Pages.indd 111
HEALTHY-ISH, p114 These good-for-you recipes strike the perfect balance between healthy and delicious
Easy Food 111
22/02/2018 12:08
Goodness! OH MY
Blogger Aoife Howard escapes the January blues with this colourful and nourishing winter warmer
O
ats are of my favorite ingredients and a steadfast cupboard staple in my house. I love all things oats — from steaming bowls of creamy porridge and crunchy granola to chewy flapjacks studded with dried fruit and stacks of fluffy pancakes. This crumble, though, might just be my favorite take on the humble oat. Given that this crumble is an ode to all things oaty, I included two varieties: rolled and stoneground. Stoneground oats, although less popular than the rolled form frequently found in breakfast bowls, feature a wonderfully nutty taste and texture. Here they add a welcome bite to the golden crumble topping. Not only are oats incredibly versatile, but they also one of Ireland’s best indigenous and inexpensive superfoods. Now that the days are finally getting longer and the weather warming, this tropical twist on a traditional favorite effortlessly bridges the gap between the comforting food of winter and the vibrant flavours of summer. Tender chunks of silky mango are topped with a crunchy crumble flavored with sweet coconut and fragrant vanilla, all guaranteed to bring a hint of sunshine to any kitchen. Serve with a generous dollop of coconut yoghurt and fresh berries for the ultimate tropical treat. Not only is this crumble a feast for the senses but it is
112 Easy Food
EF128_112-113_Oh my goodness.indd 112
also super quick and easy to prepare ingredients. Just like oats themselves, this crumble is incredibly versatile and can be adjusted to any taste with some simple ingredient swaps. Why not substitute pear for mango and add a pinch of ground ginger? Or replace the coconut with an equal mixture of ground almonds and chopped almonds and bake over a sweet and juicy cherry fruit layer? This comforting crumble packed full of wholesome ingredients is deceptively nourishing, making it a nice fit for a crowd pleasing dessert or a delightful breakfast. Dessert for breakfast; now that's worth getting out of bed for!
Coconut, mango and vanilla oat crumble Serves 6 4 mangoes, peeled and cut into rough chunks 2 tbsp apple juice 200g rolled oats 40g stoneground oats 40g coconut flakes 3 tbsp coconut oil, melted 4 tbsp maple syrup 1 tbsp coconut sugar (optional) 1 tsp vanilla To serve: Coconut yoghurt (or ice cream) Fresh berries
Aoife is a medical student and food blogger. She loves to create simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com
Not only is this crumble a feast for the senses but it is also super quick and easy to prepare ingredients. Just like oats themselves, this crumble is incredibly versatile and can be adjusted to any taste with some simple ingredient swaps.
1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Place the mangoes in a baking dish. Add the apple juice and toss to coat. 2 Combine the remaining ingredients in a food processor or blender and pulse until it reaches a crumble texture. Spread the crumble evenly over the fruit layer. 3 Bake in the oven for 30-40 minutes until the mangoes are tender and the topping is golden. Remove from the oven and allow to cool for 15 minutes. 4 Serve with a liberal dollop of coconut yogurt or ice cream and fresh berries. Per Serving 417cals, 12.2g (8.5g saturated), 75.5g carbs (47.4g sugars), 6.5g protein, 7.7g fibre, 0.097g sodium
x
MARCH 2018
22/02/2018 12:15
make it healthy crumble
www.easyfood.ie
EF128_112-113_Oh my goodness.indd 113
Easy Food 113
22/02/2018 12:15
HEALTHY -ish
These good-for-you recipes strike the perfect balance of healthy and delicious
es from Recipes and imag Healthyish d Hunt By Lindsay Maitlan s ram Ab by Published €25/£21.99
114 Easy Food
MARCH 2018
make it healthy! easy health
Chicken and greens sauté with peanut sauce Serves 4-6 6 boneless, skinless chicken thighs, cut into 2cm cubes 2 tbsp soy sauce 2 tbsp canola or vegetable oil 1 bunch spring onions, thinly sliced, light and dark green parts separated 1kg baby bok choy, stems removed and sliced into 2½cm pieces 60ml water 3 tbsp rice vinegar 3 cups of your favourite cooked whole grains, heated 35g roasted peanuts, chopped 1 small fresh red chilli, thinly sliced For the sweet-hot peanut sauce: 120ml smooth, natural peanut butter 120ml water 3 tbsp rice vinegar 1 tbsp brown sugar ½ tsp salt ½ tsp curry powder ½ tsp red chilli flakes 1 Toss the chicken with one tablespoon of the soy sauce. Heat the oil in a large nonstick frying pan over a medium-high heat. Add the chicken and cook, turning occasionally for 8-10 minutes until golden brown and almost cooked through. 2 Transfer the chicken to a plate and cover loosely with foil to keep warm while you cook the greens. 3 Add the spring onions and cook for 2-3 mintes until softened. Stir in the bok choy and water. Cover with a lid and cook, stirring occasionally for 6-10 minutes until wilted and tender (this will depend on how hearty the bok choy is). 4 Meanwhile, combine all of the ingredients for the sweet-hot peanut sauce in a food processor or blender. Process until completely smooth, scraping down the sides as necessary. 5 Stir in the vinegar and the remaining tablespoon of soy sauce. Return the chicken to the pan to coat. Serve over the grains, drizzled with some peanut sauce and sprinkled with the peanuts and sliced chili. Per Serving 454cals, 21.9g (5g saturated), 30.5g carbs (5.5g sugars), 34.6g protein, 4.1g fibre, 0.721g sodium
x
www.easyfood.ie
EF128_115-117_Healthy-ish.indd 115
Easy Food 115
22/02/2018 12:21
Loaded baked potato and cauliflower soup Serves 4-6 200g extra‑thick streaky bacon 2 onions, chopped 2 tsp salt 1 tsp ground black pepper 900g floury potatoes, peeled and cut into cubes 1 medium head of cauliflower, cut into small florets 2l chicken or vegetable stock To serve: Sour cream Chives, snipped Cheddar, grated 1 Heat a large pot over a medium-low heat. Place the bacon slices flat in the pot and cook for 8-12 minutes until crispy and most of the fat has drained from the bacon. Using tongs, transfer the bacon to a plate lined with kitchen paper, leaving the fat in the pot. 2 Add the onions, salt and pepper. Cook, stirring often, for 10-12 minutes until the onions are translucent and soft. 3 Stir in the potatoes, cauliflower and stock. Cover with a lid and bring to a boil over a high heat. Reduce to a strong simmer and cook, stirring here and there, for 15-20 minutes until the potatoes are very soft. 4 PurÊe the soup, using a blender in batches or a handheld immersion blender. Taste and season with additional salt and pepper, if you like. 5 Slice or tear the cooked bacon into bite-sized pieces and sprinkle it over bowls of the soup. Serve topped with sour cream, chives and cheese. Per Serving 576cals, 16.7g (5.2g saturated), 32.7g carbs (5.6g sugars), 71.3g protein, 6.9g fibre, 1.2g sodium
116 Easy Food
EF128_115-117_Healthy-ish.indd 116
MARCH 2018
22/02/2018 12:21
make it healthy! easy health
Wholewheat chocolate chip cookie bars Makes 24 270g wholemeal flour, spooned and leveled 1 tbsp instant espresso powder 1½ tsp salt 1 tsp bicarbonate of soda 250g packed light brown sugar 100g granulated sugar 220g unsalted butter, melted and cooled to room temperature 2 large eggs 2 tsp pure vanilla extract 340g bittersweet chocolate, chopped 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and set a rack in the centre of the oven. Butter a 20 x 30cm baking dish and line with parchment paper; leave a 5cm flap overhanging on two sides. Set aside. 2 Whisk the flour, espresso powder, salt and bicarbonate of soda in a medium bowl. Set aside. 3 Whisk both sugars in a large bowl, making sure to break up any lumps. Add the melted butter and whisk vigorously for about one minute, until the mixture forms one mass. Scrape the sides of the bowl with a flexible spatula. 4 butter mixture, stirring until it is fully mixed in. Whisk in the second egg and the vanilla and scrape the sides of bowl again. 5 Add the dry ingredients to the wet and stir with the spatula to fully combine until there are no streaks of dry ingredients left. Stir in the chopped chocolate. Scrape the dough into the prepared pan and smooth into an even layer. 6 Refrigerate the dough for at least 10 minutes while the oven preheats. 7 Bake, rotating halfway through, for 25-30 minutes, until the bars are golden brown and the crust is matte (not wet or glossy looking). Cool completely before cutting into 24 bars. Per Serving 231cals, 12.3g (7.8g saturated), 27.9g carbs (19.9g sugars), 3g protein, 1.5g fibre, 0.657g sodium
www.easyfood.ie
EF128_115-117_Healthy-ish.indd 117
Easy Food 117
22/02/2018 12:21
Like our Facebook page for new recipes, up-to-date news and to connect with the Easy Gluten-Free community!
Make sure to let us know what you think of Easy Gluten-Free!
www.facebook.com/EasyGFMag
EF128_118_EGF Facebook Ad.indd 118
22/02/2018 11:23
All the know-how you need to develop your cooking skills and become an expert in the kitchen
www.easyfood.ie
EF128_119-123_The_Inside_Track.indd 119
Easy Food 119
22/02/2018 12:29
GOT MILK?
DAIRY IS A VALUABLE SOURCE OF ALL-IMPORTANT PROTEIN AND IS ALSO RICH IN VITAMINS AND MINERALS, INCLUDING CALCIUM, NEEDED FOR THE MAINTENANCE OF NORMAL BONES AND MUSCLES. PLUS… IT’S DELICIOUS, WHICH IS WHY WE WERE A VERY HAPPY BUNCH THE DAY OUR IRISH DAIRY FEATURE WAS SHOT IN THE TEST KITCHEN. History bites
Dairy production in Ireland stretches back a very long way, with traces of ancient dairy fats in pots dating back to 4,000-2,500 BC.
Did you know?
• Generally speaking, lactose intolerance is the norm after infancy for all mammals, including humans. However, thanks to a genetic mutation arising around 12,000 years ago somewhere near modern-day Turkey, the vast majority of people descending from populations in Europe and the Middle East enjoy the advantages of lactase persistence, enabling them to continue drinking milk throughout their lives. • The process of fermentation uses up lactose, so even those with lactose intolerance can often tolerate yoghurt and hard cheeses.
Test kitchen tips
• IRISH CHEESE DIP: Make double the amount of caramelised onions as they take a long time to make, then refrigerate or freeze the other half. These would be amazing on a steak sandwich or burger.
• TOAD-IN-THE-HOLE: Make the batter in a large jug, which will make it easier to pour it into the hot fat in the baking dish. • PERFECT PANNA COTTA: Sieve the mixture to catch any gelatine that hasn’t dissolved. We gave the mixture one final whisk before pouring it into the ramekins; this ensured that the vanilla beans wouldn’t all sink to the bottom.
• BUTTERY SHORTBREAD BISCUITS: Place the biscuits on trays in the fridge for 30 minutes before baking (or make them a day ahead and chill overnight). This helps them to bake more evenly.
THE HUMBLE SPUD THE REASON POTATOES HAVE SPREAD ACROSS THE GLOBE SO QUICKLY AND HAVE BEEN SO WIDELY ACCEPTED IS BECAUSE THEY ARE A STOREHOUSE OF ENERGY AND NUTRIENTS, ALTHOUGH THEY DEFINITELY GET EXTRA POINTS IN OUR BOOK FOR BEING DELICIOUS, VERSATILE AND EASY TO PREPARE. • Spuds are rich in potassium, calcium, iron and phosphorus. • Potatoes are known for their high amounts of vitamin C — typically about 17mg per 100g serving — in addition to vitamins A, B and P. • Potatoes are naturally cholesterol-free, fat-free and low in sodium. • Their water content is huge, at about 70-80 percent of their weight. • Although it probably wouldn’t leave you at the peak of health, humans can stay alive indefinitely on a diet of only potatoes – including their skins — and butter. No wonder mash is so delicious…
120 Easy Food
EF128_119-123_The_Inside_Track.indd 120
REAP THE BENEFITS Many of the nutrients in a potato — including half of its fibre content — lie just beneath its skin, so scrub rather than peel to reap maximum benefit.
TEST KITCHEN TIPS • Our twice-baked stuffed potatoes can be made in advance, stuffed and placed in the fridge on trays until you are ready to bake for a second time and serve.
MARCH 2018
22/02/2018 12:30
THE GREAT HOT SAUCE DEBATE OF 2018 BEHIND THE SCENES This issue’s Pick A Side feature (p.94) came about after a fierce debate between Editor Caroline and Recipe Editor Jocelyn as to which of these popular hot sauces reigns supreme! We polled our Instagram followers and Sriracha claimed victory, much to the dismay of Caroline and Buffalo sauce devotees everywhere.
HISTORY BITES • The first ever Buffalo wings were invented in Buffalo, New York in 1964, starting a craze that has only grown since! It’s widely believed that Frank’s was the sauce used on the inaugural batch. • Huy Fong Foods — the company that makes sriracha — has never advertised its sauce, but its sales have increased by almost 20% each year.
WHAT’S IN A NAME? The po’boy sandwich was invented by the Martin brothers, former streetcar drivers who opened a restaurant in New Orleans in the
www.easyfood.ie
EF128_119-123_The_Inside_Track.indd 121
‘20s. When streetcar drivers went on strike in 1929, the brothers created a budget-friendly sandwich consisting of gravy and spare pieces of roast beef on French bread, and serving the workers out of the back of the restaurant. When a worker would come up to get one, the cry would go up in the kitchen that, “here comes another poor boy!” and so the sandwich came to be known as a “po’boy.” These days, fillings are widely varied, but fried seafood is the most popular, inspiring our battered prawn version.
TEST KITCHEN TIPS • If you’re frying the prawns for the po’boys in a saucepan, use a splash guard to avoid getting sprayed with hot oil. • The Buffalo sauce may solidify or separate due to the butter; if this happens, simply reheat and stir to combine.
Easy Food 121
22/02/2018 12:30
TEST KITCHEN TIPS: WEEKLY MENU PLANNER • GREEK BEEF SKEWERS: IN A HURRY? USE PRE-COOKED COUS COUS. • WHITE CHOCOLATE PEANUT BUTTER FUDGE: ADD ANY PEANUT BUTTER OR OTHER SALTY TREATS YOU LIKE TO THIS FOR AN INTERESTING TASTE AND TEXTURE, E.G. REESES BAR, PEANUT M&MS OR PRETZELS.
CHEERS TO YOU INTERESTED IN LEARNING MORE AFTER READING EAT IRELAND, P.84?
What is fermentation?
It’s the process of using microorganisms, such as bacteria or yeast, to convert carbohydrates to other substances. Alcoholic fermentation occurs when sugars are broken down into carbon dioxide and alcohol, while lactic acid fermentation converts lactose (the natural sugar found in milk) to lactic acid - examples include cheese and yoghurt. Fermentation has been used for thousands of years as a method of preserving food, and recent research suggests that fermented foods are hugely beneficial for the health of our digestive system.
Monkeying around
The Drunken Monkey Hypothesis (yes, really!) theorises that drinking alcohol carried substantial benefits for our ancestors. By the time fruit starts fermenting, it's over-ripe, full of sugar and thus full of calories, a precious resource for primates who burn plenty of energy swinging through treetops and fleeing from predators. This means that it’s likely we loved to booze it up before we were even technically human!
Test kitchen tips
• The orange part of the scallop is called the roe. It is perfectly edible and tasty, but some people don’t enjoy it, so you can remove it from the scallops before cooking, if desired. • Scallops cook extremely quickly, so don’t overdo it on the cooking time or they’ll be rubbery.
122 Easy Food
MARCH 2018
THE APPLE OF MY EYE ENJOYING OUR APPLE RECIPES, FROM P.42? HERE ARE SOME SIMPLE TIPS FOR GETTING THE MOST FROM YOUR APPLES.
KEEP THEM WHOLE The flesh of an apple will begin to turn brown the moment it meets oxygen. A little acid, such as lemon juice or vinegar, will slow that process down, but there's no way to stop it. Keep them whole until just before you use them.
KEEP THEM COLD Apples continue to ripen even after they are picked; this is because of the ethylene gas they release, which softens the skin and flesh. Keeping apples in the fridge helps to slow the emission of this gas, so keep them in the vegetable drawer if you want them to last longer.
KEEP THEM SEPARATE The same gas that ripens apples will also ripen other fruits and vegetables. If it's possible, it's best to keep them separate from other produce.
KEEP THEM TOGETHER If you want to pack a cut apple in your child’s lunchbox, simply cut it and then use a rubber band to hold it together.
ARE YOU BREADY ?
YOU CAN USE THE BREADING METHOD FROM P.102 TO COAT PLENTY OF OTHER THINGS IN BREADCRUMBS: MEAT, POULTRY, VEGGIES, SCOTCH EGGS. TO AVOID COATING YOUR FINGERS IN THE PROCESS, USE THIS SIMPLE TRICK: 1 Arrange your ingredients from left to your right in this order: the food you want to coat in breadcrumbs (in this example, chicken fillets), then flour, then beaten egg, then breadcrumbs. Place a clean plate at the far right. 2 Work from left to right, using your left hand as your ‘dry’ hand and your right hand as your ‘wet’. 3 Using your left (dry) hand, turn the chicken in the flour to coat both sides, then drop it into the bowl of egg. 4 Using your right (wet) hand, turn the chicken to coat in the egg. Shake off the excess, then drop it into the breadcrumbs. 5 Using your left (dry) hand, turn the chicken in the breadcrumbs to coat both sides, pressing them on to coat. Shake off the excess breadcrumbs, then transfer the coated chicken to the clean plate. 6 Repeat these steps with the remaining chicken, making sure not to muddle up your two hands!
www.easyfood.ie
EF128_119-123_The_Inside_Track.indd 123
Easy Food 123
22/02/2018 12:30
Tips FROM THE
Traditionally, the bread was baked over the fire in
TEST K TCHEN
a cast iron pot. The dough takes minutes to mix, the and secret to the perfect soda loaf is to go easy and don’t handle it too much. The dough is shaped into a round with a cross cut into the top,
Shannon Peare, one of Easy Food’s resident food stylists, captures the magic of Irish grannies’ kitchens
mystically warding off evil spirits. Granny would have her silver tea pot whistling away on the gas hob as we’d smother the warm bread — fresh from the oven — with good Irish butter and watch it melt: the epitome of home comforts!
For more of Shannon’s creations, follow Petite Poire Cake Co on Facebook and Instagram Petite Poire Cake Co
@petitepoirecakeco
Although some of our grannies may no longer be with us, we can keep their memories alive and the wonderful sense of home they created by preserving these precious kitchen traditions. I’d like you all to raise your cups of tea and say
I love nothing more than the smell of my Granny
bread is one of the easiest breads to make
cheers to all the wonderful grannies in the world!
Redmond’s freshly baked brown bread or
because it requires no kneading or proving as
Granny Peare’s apple tart. I began my baking
yeast breads do. We like to enjoy the bread at
journey at the age of three in my granny’s
tea time with ham and some of Uncle Anthony’s
kitchen, where getting to lick the wooden spoon
home grown tomatoes in the summer.
Soda bread with whiskey soaked raisins
was the reward for a job well done, and getting smacked with the wooden spoon was often the punishment for a mess made! From freshly
I heart apple tart!
The smell of homemade apple tarts evokes
baked scones to warm homemade bread,
childhood memories of my Granny Peare’s
there really is nothing better than the classic
kitchen. She makes her pastry with flour,
bakes that defined our grannies’ kitchens. I’m
margarine, Cookeen (vegetable fat) and cold
here to take a look at some of these traditional
water. This pastry is not for the faint hearted!
bakes that our grannies always seemed to
She weighs out the dough into four equal pieces,
have ready to serve to unexpected guests (or
wraps and freezes them. She always has pastry
grandchildren!) with a hot cup of tea.
on hand for an emergency tart! She would fill
“How’s it scone?”
the tart case with peeled and chopped cooking apples and top them with sugar. Any leftover
I believe scones should be a wonder of the
pastry would be used to make a jam tart... the
world! They are made from a mix of flour, milk,
best part, in my opinion! The pastry was flaky
sugar, margarine/butter and raisins/sultanas (if
and the apples hit the perfect balance of sweet
you like the fruit-filled varieties). To make the
and tart. Even after a big dinner, there was
perfect scone, your butter must be cold, your
always room for apple tart and ice cream!
touch must be light and your oven must be hot!
Makes 1 loaf
100g raisins 50ml whiskey 450g plain flour 1 tsp bicarbonate of soda 1 tsp cream of tartar Pinch of salt 25g butter 250ml buttermilk 1 egg 1 Preheat the oven to 200˚C fan/180˚C fan/gas mark 6. Line a baking tray with parchment paper. 2 In a small bowl, combine the raisins and whiskey and allow to soak until the raisins have absorbed most of the liquid. 3 In a bowl, sieve together the flour, bicarbonate
Nice buns!
of soda, cream of tartar and salt. Add the butter
Granny Peare always kept scones in the freezer
both kids and adults, as it’s a simple recipe that
so she could have one at a moment’s notice —
is perfect for budding bakers of any age. It is
4 Drain off the raisins, reserving any remaining
they’re perfect when reheated in a moderate
known as an all-in-one mix: flour, sugar, butter/
oven for just a few minutes.
margarine, eggs and water/milk are beaten
While they bake, put on the kettle, whip the cream and have the butter and jam ready. My
Brown bread for tea
Queen cakes or fairy cakes are a classic for
together using a wooden spoon and some elbow grease. Decorated with some white water
My Granny Redmond has been baking her
icing and maybe with sprinkles, fairy cakes were
brown bread recipe for years and still bakes it
always a firm favourite at home and at the school
twice a week, two loaves at a time! Her bread is
cake sales. When in doubt, just make fairy cakes!
made with flour, wholemeal, bran, wheat germ, bicarbonate of soda, salt, buttermilk, milk, oil and treacle. The wholemeal flour, bran and wheat
Soda bread
Soda bread in Ireland first appeared in the
germ give the bread a nutty texture and flavour,
kitchens of our great great grannies, dating
while the treacle adds sweetness. After baking,
back to the 19th century. It is made with a basic
she keeps one loaf in the bread bin and stores
mixture of flour, salt, bicarbonate of soda and
the second in the freezer or fridge, always on
buttermilk, but — as with all great bakes — every
hand for when the first loaf runs low! Brown
granny has her own variation of the recipe.
124 Easy Food
EF128_124-125_Shannon Irish breads.indd 124
and rub into the dry incredients until the mixture resembles breadcrumbs. whiskey. Stir the raisins into the mix. 5 In a jug, whisk together the buttermilk and egg. Stir into the mix to form a soft dough. Turn the dough onto a floured surface and gently knead, just enough to bring the dough together. 6 Transfer the dough to the prepared baking tray and shape into a round. Using a knife, slash a cross into the top. 7 Bake for 35-40 minutes until golden brown. The bread is ready when tapping the bottom gives a hollow sound. Per Serving 241kcals, 3.2g fat (1.6g saturated), 43.7g carbs (7.3g sugars), 6.4g protein, 1.6g fibre, 0.191g sodium
MARCH 2018
22/02/2018 12:22
Whiskey marmalade Makes 4 jars
then reduce to a simmer. Simmer for two hours until the peel is soft. 3 Sterilise the jars by pouring boilling water into them. Allow to sit until the jam is ready.
450g oranges 1 lemon, peeled and chopped 1.2l water 900g jam sugar
4 Place the jam sugar on a tray in a warm oven
6 tbsp whiskey
and stir until dissolved.
1 Using a sharp knife, peel the skin of the oranges and cut the insides into sections. Remove any pith from the skins, as it can give a bitter taste, and chop the peel into small pieces. (If you don’t like bits in your marmalade you can leave out that step.) 2 In a large pot, combine the cut oranges, peel, lemon and water. Boil the mixture and
www.easyfood.ie
EF128_124-125_Shannon Irish breads.indd 125
and allow to warm slightly for two minutes. If you leave the jam too long it will burn. 5 Add the warm sugar to the mixture in the pot 6 Increase the heat and bring to a rolling boil rapidly to bring it to its setting point; this should take 5-10 minutes. Gently stir in the whiskey.
one of the cold plates. Push the blob of jam with your finger; if the surface of the jam wrinkles, then it has set. If it is still quite liquid, then return the pan to the heat and boil for a few more minutes. 8 Once set, allow the marmalade to sit in the pot for 15 minutes before bottling. 9 Pour out the water from the jars and dry with kitchen paper. Pour the jam into the jars. Top each jar with a circle of wax paper and seal with a lid. Label the jars to keep a record of when they were made.
7 You can check the if your jam is set by clipping a sugar thermometer to the side of the pot; the jam is set at 105ËšC. You can also check for setting point using the "wrinkle" test. Before cooking the jam, put 3-4 small heatproof plates in the freezer. To test, carefully spoon a little jam onto
Per Serving 238kcals, 0g fat (0g saturated), 59.9g carbs (59g sugars), 0.3g protein, 0.8g fibre, 0g sodium
x
Easy Food 125
22/02/2018 12:22
HOW TO MAKE…
brown bread
1 Combine 350g stone ground wholemeal flour, 50g plain white flour and 1 level tsp each of bicarbonate of soda, salt and brown sugar in a mixing bowl. 2 In a small bowl, whisk together 1 large free range egg, 1 rounded tbsp treacle and 400ml buttermilk. 3 Add to the mixing bowl and mix with a wooden spoon until combined. 4 Transfer into a greased and lined 2lb loaf tin. Slash the top along the centre with a knife so that it will crack evenly while cooking. 5 Bake at 200˚C/180˚C fan/gas mark 6 for one hour, until the bottom of the bread sounds hollow when tapped and a skewer inserted in the centre comes out clean.
1
2
3
4
Per Serving 122cals, 1.4g (0.3g saturated), 21.7g carbs (3.1g sugars), 5.6g protein, 3.4g fibre, 0.342g sodium
5
126 Easy Food
EF128_126-127_How to make breads.indd 126
MARCH 2018
22/02/2018 12:23
step-by-step
1
3
2
4
HOW TO MAKE…
soda bread
1 Sieve 650g plain white flour and 1 level tsp each of salt and bicarbonate of soda into a mixing bowl. 2 Make a well in the centre of the mixture and pour in 350ml buttermilk. 3 Use clean hands or a wooden spoon to mix until it becomes a soft, spongy dough. If it is too dry, add a little more buttermilk. 4 Turn the dough out onto a floured work surface and shape it into a flat round about 5cm thick. Transfer to a baking tray and use a knife to mark the top of the dough with a cross that reaches the sides (this is to "let the fairies out"!). 5 Bake at 230˚C/210˚C fan/gas mark 8 for 20 minutes. Reduce the heat to 200˚C/180˚C/gas mark 6 and cook for another 25-30 minutes. The bread is done when the bottom sounds hollow when tapped. Leave the bread to cool on a wire rack. Per Serving 209cals, 0.8g (0.3g saturated), 42.8g carbs (1.6g sugars), 6.6g protein, 1.5g fibre, 0.331g sodium
5
www.easyfood.ie
EF128_126-127_How to make breads.indd 127
Easy Food 127
22/02/2018 12:23
South East Slate and Salvage Architectural Salvage and Builders Yard Situated on the outskirts of Gorey Town, our Reclamation Yard has a huge selection of modern and Old World building materials and collectibles Visit our showroom for a selection of rotating stock and special offers
Courteencurragh, Gorey, Co. Wexford southeastslateandsalvage.ie 087 275 6412 / 083 005 0466
EF128_128_Scrap Yard Ad.indd 132
22/02/2018 12:25
IN THE NEXT ISSUE...
COOK GORGEOUS FOOD WITH THE APRIL ISSUE OF EASY FOOD
Our next guest editors are...
JAMES KAVANAGH AND WILLIAM MURRAY Photo credit: BabsDaly.com
Ballymaloe-trained cook William Murray and Snapchat superstar James Kavanagh are emerging as two of the most influential names on the Irish food scene. The duo launched Currabinny as an homage to luxurious, topquality home cooking and we’re delighted to share some of their stunning recipes in the April issue of Easy Food. They’ll also be divulging their top tips for fabulous, fussfree entertaining, as well as exclusive info on what’s next for Currabinny. Stay tuned!
James Kavanagh and William Murray
ON SALEST
! MARCH 31
INSIDE... > Mid-week meals ocolate treats > Leftover Easter ch s > Gluten-free dinner onal vegetables > Cooking with seas n recipes > Step-by-step chicke desserts > Ooey, gooey, sticky ng salads > Simple and stunni
EF128_129_In the next issue.indd 129
22/02/2018 12:25
COFFEE BREAK Perfect the art of the classic Irish coffee with these easy steps
The perfect Irish coffee Serves 1
150ml hot, freshly brewed coffee 1½ tsp brown sugar 40ml Irish whiskey 30-40ml double cream 1 Whip the cream lightly until it begins to stiffen and form soft peaks. 2 Pour hot water into a mug or heatproof glass and leave for one minute to warm. Discard the water. 3 Fill the mug about three-quarters of the way with the coffee.
: Top tip aking
4 Add the sugar and stir until fully dissolved. 5 Add the whiskey and stir to incorporate. 6 Hold a warm teaspoon over the coffee, with the back of the spoon facing up and the tip just touching the top of the coffee. Slowly pour the cream over the back of the spoon so that it spreads over the top of the coffee. Enjoy immediately.
just m If you’re n coffee, a h is Ir one hip w to y a easy w ut m witho the crea our it p to is any fuss e r, close th into a ja shake d n a y lid tightl 2 sly for 1vigorou . s te u in m
Per Serving 263cals, 11.3g (7g saturated), 17.1g carbs (16.1g sugars), 0.8g protein, 0g fibre, 0.019g sodium
Check out our video for topping off this Irish coffee on YouTube @easyfoodmag! 130 Easy Food
EF128_130_Tear Out Skills.indd 130
MARCH 2018
22/02/2018 12:26