RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 131
D TESTE D N A TRIED ES RECIP
LIGHT & HEALTHY
BBQ FAVOURITES ü LOW N’ SLOW BBQ ü BBQ STAPLES ü THE BEST SIDES ü MEAT-FREE B pav an
SALADS
i c e c re a m!
SPECIAL GUEST
UK £4.95
UK £3.70 AUS $7.00 JUNE/JULY 2018
9 771649 425110
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• SEASONAL PEACH RECIPES • EASY BAKES • WINE PAIRING • WEEKNIGHT COOKING • SIMPLE BBQ SKEWERS • VEGAN RECIPES • HEALTHY SUMMER TREATS •
80
A taste of summer!
EDITORS David and Stephen Flynn of The Happy Pear share recipes from their brand new cookbook!
24/05/2018 17:15
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EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Oreo fudge ice cream sandwich cake, p.92 EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Barbecued lamb and peach salad, p.32
Hey Easy Food readers! We hope you’re loving summer as much as we are! What an amazing time of the year this is — the sun is shining (well, hopefully…), everyone is making the most of the long days and the fruit and veg is absolutely bursting with seasonal goodness, just waiting to star in fresh and fabulous summer meals. David and Step We love getting creative in the kitchen to make the hen most of whole foods — from fruit and veg to whole grains, legumes, nuts and seeds, there are countless ways you can bring the goodness of these superstar ingredients into your daily routine. That’s what our new book, Recipes for Happiness, is all about — the small changes you can incorporate into your lifestyle and eating routine to help you feel your best.
Contributors Aoife Howard and Sinead Keegan. DESIGN Rory Maguire, Sarah Hamill and Yume Sato. 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: St. Tola tartines with honey rhubarb compote, p.37 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
We’re sharing some of our new recipes from p.19, along with our top tips for how to make small changes to easily incorporate more whole foods into your diet. Eating healthier food is about having more energy and feeling good, and we hope to inspire you to live your happiest life! Happy eating!
Dave and Stephen
Check out our other titles... easy parenting
Precious beginnings
Breastfeeding tongue tie • Weaning tips • Caring for precious newborn skin • Family food • Crafty fun
Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253 Printed in the UK
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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
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BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Breaded chicken with summer veg, p.59 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Basic burger mix, p.130
We found that eating more healthily naturally led to us making more positive changes in our lives, from taking up new forms of exercise to getting more involved in our communities and in nature. These changes came about by following a plant-based diet, and we’ve been so thrilled to share our recipes and tips with the Happy Pear community for the past 16 years under the mantra of “eat more veg”! We don’t believe that “one size fits all” when it comes to diet, but we’d encourage anyone who’s curious about plantbased eating to dive in and see how it can fit into your life, even if it’s a small change like trying a meat-free Monday or making a new version of one of your go-to treats. It’s all about giving it a go!
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Digital Intern Emily Brady foodintern@zahramediagroup.com fave recipe: Teriyaki chicken skewers, p.70
Best burgers | Meat-free BBQ | Grown-ups’ picnic | Summer cocktails
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REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
16 COMPETITIONS
Exciting things for you to win!
June/July
CONTENTS Open steak sandwiches with lemon Parmesan dressing
WHAT’S IN SEASON?
P.57
30 FEELING PEACHY
Juicy and sweet, peaches are the perfect
summertime staple
36 EAT IRELAND
Recipe Editor Jocelyn Doyle shares her
long-term love of this Irish goat’s cheese
38 15 WAYS WITH SUMMER PRODUCE
New and tasty ways to use in-season
asparagus, strawberries and lettuces
LARDER LUCK 42 FAKER TO BAKER
These fun baked goodies make the
perfect summer activity
50 EASY CHEESY
Satisfy a crowd with these tasty, oh-socheesy creations
WHAT’S FOR DINNER? 54 WEEKLY MENU PLANNER
Bread bowl Cheddar and bacon dip
P.51
Keep it simple, keep it quick with our whole week’s worth of tasty family meals
St. Tola tartines with honey rhubarb compote 4 Easy Food
EF131_04-05_Contents.indd 4
P.37 JUNE/JULY 2018
24/05/2018 16:25
COOKING FOR FUN
Corn-on-the-cob with chilli garlic butter
P.82
78 SUMMER STAPLES
No barbecue is complete without these
crowd favourites
KIDS’ KITCHEN
96 SUNNY SALADS
Our Home Ec expert shares tips for
making the healthiest summer salads
99 EASY JUNIORS
Give pizza a fruity twist with this
MAKE IT HEALTHY!
homemade treat!
102 SUNSHINE TREATS
Chocolate cherry ice cream sandwiches
P.126
These summertime snacks are begging
P.90
Brunch baked Alaska cupcakes
to be enjoyed on a sunny day
110 OH MY GOODNESS!
Enjoy summer in a glass with blogger
Aoife Howard’s nutritious tropical
smoothie recipe
112 FEEL GOOD FOOD
These recipes are perfect for battling
FROM THE Cover
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ü LOW N’ SLOW BBQ ü BBQ STAPLES ü THE BEST SIDES ü MEAT-FREE B pav an
P.72
P.19
EAT HAPPY!
SPECIAL GUEST
120 All the knowledge you need to become an expert in the kitchen
124 CUPCAKE CRAZY Food Stylist Shannon Peare turns some of Ireland’s favourite frozen treats into inventive supcakes
SMOKIN’ BONES
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Impress guests with these next-level versions of classic sides
FROM OUR KITCHEN TO YOURS
Cooking with a smoker Southern States-style is a traditional — and delicious — barbecue favourite
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Enjoy the lazy days of summer with these too-cool desserts
BBQ FAVOURITES
SALADS
AUS $7.00 JUNE/JULY 2018
P.88
ICE CREAM SUN-DAZE
STED AND TE S RECIPE
LIGHT & HEALTHY
UK £3.70
Does anything scream summer quite like barbecued skewers?
80
TRIED
A taste of summer!
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SUMMER SKEWERS
A BIT ON THE SIDE
R 39.90 (incl. VAT)
P.66
• SEASONAL PEACH RECIPES • EASY BAKES • WINE PAIRING • WEEKNIGHT COOKING • SIMPLE BBQ SKEWERS • VEGAN RECIPES • HEALTHY SUMMER TREATS •
Show off seasonal produce in these vibrant summer salads
P.82
RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE
9 771649 425110
LIGHT AND LEAN
EASY FOOD ISSUE 131
P.106
bloating and digestive distress
EDITORS David and Stephen Flynn of The Happy Pear share recipes from their brand new cookbook!
David and Stephen of The Happy Pear share recipes and tips to help you eat — and feel — your best
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
Easy Food 5
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RECIPE INDEX v
Budget-Friendly
T Freezable
J
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
Low-Fat
v
v MEAT Barbecued lamb and peach salad Steak and eggs over asparagus Simple wedge salad Bread bowl Cheddar and bacon dip
32 38 40 51
•
LF DF GF
•
•
•
•
•
•
•
x
•
•
•
38
•
•
•
•
•
•
Roasted garlic and Parmesan asparagus
38
•
•
•
•
•
Fruity summer salad
39
•
•
•
Strawberry and coconut porridge
39
•
•
•
Barbecued lettuce with balsamic and blue cheese
40
•
Chilled lettuce and pea soup
40
•
•
•
Saag Halloumi
55
•
•
•
Roasted veggie skewers
69
•
•
•
Corn-on-the-cob with chilli garlic butter
82
•
•
Asparagus and Feta orzo salad
83
•
•
•
•
Granny Smith's coleslaw
83
•
•
•
•
•
•
Tabbouleh
97
•
•
•
•
Berries and stone fruit with lime-poppy seed vinaigrette
106
•
•
•
•
•
Roasted aubergine with coriander vinaigrette
107
•
•
•
•
Charred onion and balsamic cherries with mustard greens
108
•
•
•
•
Chicks in a boat
116
•
•
•
Bear bowl
117
•
•
•
Peach cobbler
33
•
•
•
Dr. Oetker Funfetti cake
47
•
•
•
Iced biscuits
48
•
•
•
White chocolate and lemon cheesecake layer cakeits
49
•
•
•
Twister cupcakes
125
•
•
•
51
•
•
Chorizo and egg salad
56
•
•
•
Open steak sandwiches with lemon Parmesan dressing
57
•
•
•
Pork and peach skewers with harissa and honey
62
•
•
•
Steak fajita skewers
68
•
Central Texas–style smoked brisket
73
•
•
•
•
From-scratch kielbasa
74
•
•
•
•
Ribs
75
•
•
•
Jalapeño Cheddar BBQ burger
79
•
•
•
Loaded sausages with pickled slaw
80
•
•
•
•
Roasted potato salad
86
•
•
•
•
Slaw monster burger and fries
114
•
•
•
•
Roasted potato salad
86
•
•
•
•
• •
•
• • •
• •
•
Prawn lettuce wraps
40
•
Linguine with lemon olive sauce and crunchy crumbs
58
•
Prawn and mango tacos with fast ‘n’ fresh salsa
60
•
Spicy prawn and chorizo skewers
71
•
Salade Nicoise
97
•
Prawn courgetti
115
•
•
•
Chicken risotto
27
•
•
Deconstructed chicken Kiev and potato parcels
49
•
•
Roasted chicken Caesar salad
60
•
Turkey pittas with cumin carrots
62
•
•
Duck with stir-fried cabbage and noodles
63
•
•
Crispy baked Buffalo wings
85
•
Turkey kofta curry
88
•
•
•
Chicken and broccoli bake
97
•
•
•
•
•
• • •
• •
VEGETARIAN Breakfast burritos
22
•
Ultimate 15-minute burger
23
•
Chickpea tikka masala
24
Hot dogs
•
•
•
•
Brunch baked Alaska cupcakes
126
•
•
•
•
•
•
Loop the Loop cupcakes
127
•
•
•
• •
• •
•
• •
•
•
•
•
•
•
• •
•
•
• •
•
•
•
•
•
Healthy peach frozen yoghurt
34
•
•
•
•
Strawberry ice cream
39
•
•
•
• •
•
DESSERTS • • •
•
So-simple strawberry mousse
39
•
•
•
•
Marshmallows
43
•
•
•
•
•
Doughnuts
45
•
•
•
•
Pineapple and coconut ice pops
61
•
•
•
•
•
Melon granita
63
•
•
•
•
•
Chocolate cherry ice cream sandwiches
90
•
•
•
•
Cover recipe: Banana split pavlova
91
•
•
•
Oreo fudge ice cream sandwich cake
92
•
•
•
Fruit pizza
100
•
•
•
•
Strawberry ice pops
102
•
•
•
•
•
Strawberry cheesecake
105
•
•
•
•
Tequila, strawberry and coconut cocktail
39
•
•
•
Go-get-‘em green juice
40
•
•
•
•
Summer smoothie
104
•
•
•
Mango, kale, coconut and lime smoothie
110
•
•
•
• •
•
•
•
•
•
•
•
•
•
•
24
•
•
•
•
Pizza base
27
•
•
•
•
Potato, radicchio,cheese and walnut pizza
27
•
•
•
•
Kale, mushroom, cheese and almond pizza
27
•
•
•
•
•
•
•
Fig, asparagus, cheese and cashew pizza
27
•
•
•
•
•
•
•
St. Tola tartines with honey rhubarb compote
37
•
•
•
•
•
•
•
• •
•
•
•
•
38
•
•
•
EF131_06_Recipe_Index.indd 6
• •
•
•
POULTRY
6 Easy Food
• •
•
• •
x
BAKED GOODS
FISH AND SEAFOOD
Fried asparagus
•
38
Barbecued asparagus in tin foil
Cheesiest chilli chips
•
LF DF GF
Braised asparagus with tomato and Feta
•
•
v
• •
•
v
•
•
•
•
• •
•
•
•
• • • •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
DRINKS
•
•
JUNE/JULY 2018
24/05/2018 12:45
What’s inside
A sneak peek at what you’ll find in this issue
LET’S GO OUTSIDE
It’s that time of year again, when we Irish eagerly reveal our pasty legs and rush to spend every second possible outdoors. We’ve packed this issue with plenty of foods that are perfect for eating al fresco, including delicious skewers from p.66, barbecue standbys (p.78), new twists on classic summer side dishes (p.82) and even some seriously cool recipes for Texas-style meat smoking, from p.72.
Teriyaki chicken skewers P.70
Loaded sausages with pickled slaw P.80
EAT MORE VEGGIES Guest editors David and Stephen of the Happy Pear are relentless in their quest to get Ireland eating more vegetables, and we feel it’s never easier than in the summer, when fresh, light and crunchy eating is infinitely more appealing. Try some of the boys’ own recipes from p19; find amazing upgraded salads from p.106; make a tropical energy boost with a summery smoothie, p.111; or discover how to reduce digestive discomfort through adding more plants to your diet, from p.112.
Central Texas-style smoked brisket P.73
Breakfast burritos P.22
SEASONAL EATS
When it comes to produce, summer is (possibly!) our favourite season, and we wait all year for perfectly ripe summer fruit and vegetables. Make the most of strawberries, asparagus and lettuces from p.38; savour the sweetness of in-season peaches, from p.30; learn how to make a dessert pizza using fresh fruit from p.99; or pair Irish goat’s cheese with a fabulous rhubarb compote, p.36.
Mango, kale, coconut and lime smoothie P.111
Peach cobbler P.33
St. Tola tartines with honey rhubarb compote P.37
Fruit pizza P.100 Prawn courgetti P.115
A TOUCH OF SWEETNESS
There’s plenty here for the sweet tooth, with beautiful baked treats from p.42 and amazing over-the-top ice cream desserts from p.88, while Shannon has been turning Ireland’s most beloved ice pops into the most inventive cupcakes from p.124. In the mood for something lighter? Try our peach frozen yoghurt, p.34, or find more healthy fruity dessert options in our Weekly Menu Planner, from p.54.
Oreo fudge ice cream sandwich cake P.92 www.easyfood.ie
EF131_07_What's inside.indd 7
Twister cupcakes P.125
Melon granita P.63
Peach frozen yoghurt P.34
Easy Food 7
24/05/2018 12:46
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
”I won the @glenlo_abbey afternoon tea prize in the March issue. I’m just saying thank you — I’m so delighted and can’t wait to use it!!” – @lorrainemayo
“Talking about the Leaving Cert paper in @easyfoodmag this month with some dinner/snack ideas to fuel students #homeeconomics.” – @StClaresHomeEc
“'Food Stylist' has got to be one of the best jobs going.” – @seasugarsweets
“Loving the look of these crispy pork belly tacos from @easyfoodmag using our Jalapeño and Raspberry #irishfood #putalittlerebelin.” – @rebelchilli
“This put a big smile on my face after a very busy day.” – @miss_griffin_he
What you’ve been cooking
“Some late night baking from the @easyfoodmag. The sticky pecan buns are the perfect recipe and took no time at all to make! – @Miss_Hayley_D
“This month's @easyfoodmag has a handy step-by-step guide on how to create your own Chicken Kiev at home, and we just had to give this 70s dinner party classic a go.” – @OurLife_Blogged
8 Easy Food
EF131_08-09_Your Say.indd 8
JUNE/JULY 2018
24/05/2018 10:05
letters and comments
Meet the Taste Team...
“Made the frozen bananas from the May issue!” – Eadaoin Connery
Andrea Pedersen
“Quite by chance I saw this magazine on the shelf in the grocery store in South Africa and put it in my basket. On looking through it now at home, I see an absolutely amazing magazine. Hopefully I'll be able to find it on the shelf next month. I’m definitely going to try some recipes. Thanks!” – Ronél De Kierk Flack
says “I am a mother of four grown-up children and have always loved cooking and baking from scratch for big groups of people. I still love cooking and baking, but having a demanding job and little time means finding things to cook/bake that are fast and easy to do. As well as that, I live with a coeliac, which meant I had to re-think my whole approach to baking some 15 years ago. Happily, gluten-free ingredients are now easily available! For me, cooking and baking are my relaxation. Having happy, satisfied faces around me after eating makes it all worthwhile.”
“Really enjoyed reading the article about chocolate in your April edition.” – Imma Moran
“When in doubt, reach for the reliables! My fave magazine has never let me down and the basic sponge recipe from issue 100 was no exception. I used it to make my recent Willy Wonka inspired cake.” – The Baking Nutritionist
Instagram “A new addition to the curd and preserves family. It's really tangy! #rhubarbcurd #easyfoodmag.” – @sikalodgebedandbreakfast
“My perfect Sunday — seeking inspiration for all that's currently going on in life from some of Ireland’s finest publications.” – @girlabouttown_ie
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Ruth Fitzsimon says “As a Mum
of three growing children, aged 13, 10 and six, I love preparing family food that’s not only tasty but also filled with goodness. Eating wholesome foods is high on my agenda, but so, too, is taste. I try my best to shop local and support Irish producers, but do have a family budget to consider too! Next to my passion for food is my love of performing. When not cooking, eating or flicking through a cookbook, I enjoy singing and acting. “All the world is a stage,” as they say, but the kitchen is the heart of entertaining.”
Competition winners 1 x dinner for two at Ely Bar & Grill Catherine Holden, Wicklow Town, Co. Wicklow
1 x two-night break at Limerick Strand Hotel with breakfast and 1 x four-course set dinner with bottle of house wine in the River Restaurant Kevin Morgan, Ballisodare, Co. Sligo
Easy Food 9
24/05/2018 10:05
FOOD BITES Tickled pink!
Beefeater Gin is kicking off the summer in style with the launch of Beefeater Pink. This gin’s perfectly pale pink hues are the result of fusing natural strawberry, citrus and classic juniper botanicals to create a delicate and refreshing gin. Available in supermarkets and off licences nationwide (RRP €25).
JUST A Taste of Dublin is back from 14th-17th June in Dublin’s Iveagh Gardens. This year’s theme is ‘Food Lover’s Playground’ (inspired by Neff) — where food lovers come to play! Restaurant exhibitors include: Greene’s of Cork, Roly’s Bistro, China Sichuan, The Port House, Saba, Suesey Street, Pickle and Jaipur. Creations range from enjoying a cocktail on the top floor of a wooden tram to an entire menu composed of food in various shades of pink.
INDIE BEER WEEK RETURNS
TO COME Returning attractions include the Daily Specials (giving visitors the chance to enjoy signature dishes from one restaurant each day), O’Brien’s Wines with their tasting experience, the Style Afternoon sponsored by Connaught Gold, family afternoons with inspirational games and face-painting, and Destination Thailand, which will once again allow visitors to transport themselves to Thailand through cuisine and cocktails. www.tasteofdublin.ie
STORAGE WE CAN GET BEE-HIND! Environment and beefriendly, the reusable Bee's Wrap from Meadows & Byrne is the natural alternative to plastic for food storage. Not only does the Bee’s Wrap help save our seas, but it’s kind to honey bees who are in decline. Bee’s Wrap is made from organic cotton, beeswax and jojoba oil with its antibacterial qualities and tree resin, all which help to keep food fresh. Available in Meadows & Byrne’s nationwide (RRP €11.95) www.meadowsandbyrne.ie
The second annual Indie Beer Week runs from 22nd June–1st July, when craft breweries nationwide open their doors for tours, tastings and behind-the-scenes craic, while pubs, restaurants and off licences will be celebrating the very best in local independent beers. This year there are more than 30 participating breweries across Ireland, with over 50 unique and intriguing events ranging from brewery tours, talks and tastings to beer house yoga, jazz and trad sessions, long table beer-matching dinners, scavenger hunts and much more. www.indiebeerweek.ie 10 Easy Food
JUNE/JULY 2018
news
IRELAND’S BEST BUDDING CHEFS A crisp festival? Sign us up! Dublin’s Eatyard is throwing its first ever Crisp Festival from 14th-17th June celebrating all that is great about crisps. There’ll be a Bottomless (crisp) Brunch, Mix n’ Match crisp DIY sandwiches, retro crisps, crisp eating competition, and — of course — a Tayto vs King debate. Plus, Eatyard vendors will be featuring specials featuring crisps. Entry is free, but advance tickets can be purchased for €10 — this guarantees speedy entry, a glass of wine on arrival and equates to €10 in Eatyard vouchers, which you will need to purchase food. www.the-eatyard.com/crispfestival
BREAKFAST IN A BOX Hot on the heels of winning the Georgina Campbell Irish Breakfast Awards in the Meat Category, Kelly’s Butchers have launched The All Day Breakfast Pack aimed at smaller households. Containing two mini Kelly’s Puddings (one black and one white) and six Kelly’s Breakfast Pork Sausages, it’s breakfast in a box. Kelly’s Breakfast Packs are available in SuperValu, many Dunnes Stores around the country and online from www.kellysbutchers.com.
Jazzin’ it up! Nothing epitomises the weekend quite like brunch, and Bewley’s new Jazz Brunch is the perfect way to ease into it. Brunch staples like French toast, granola parfaits and eggy creations are complemented by signature coffees and teas and — of course — live jazz, all in the beautifully restored surrounds of the iconic Dublin landmark café.
It was another stellar year for the Apprentice Chef Programme, which brings together secondary school students across both Munster and Leinster to learn more about the culinary arts from industry leaders. Sponsored by Flogas Ireland and Fáilte Ireland, the programme is a fantastic opportunity for young people who want to showcase their potential. Founders Mark Doe and Mark Murphy said they aim to bring the programme to a national level so that “students from all corners of Ireland can experience the positive side of working in food and hospitality.” Students are mentored by industry leaders and finalists in the programme create a unique signature dish using locally sourced ingredients; they then prepared the dishes for a panel of judges at IT Tralee. Three were awarded top distinctions: Supreme Apprentice Chef was Natalia Leane (Killarney Community College, Co. Kerry); second place went to Isabelle Lynch (Mercy Mountawk, Co. Kerry); and third place to Jack Granville (McEgan College, Co. Cork). As the winner, Natalia walked away with a prize package that included a set of professional knives from McDonnells, €1,000 worth of equipment for her school, a year’s subscription to Easy Food and a professional food styling session with us in the Easy Food office this summer. For more information, visit www.theapprenticechef.ie.
HEINEKEN’S NEW CIDER Heineken has released Appleman’s cider, a twice pressed cider that’s not too sweet and not too dry. Only available in Ireland, Appleman’s has been specifically developed for local taste prefereces. Available in 500ml cans and 568ml or 500ml bottles. www.applemanscider.ie
A chocolate dream mash-up Cadbury has launched two new products in the Cadbury and Oreo range: the Cadbury Dairy Milk Oreo Sandwich and Cadbury Oreo Bites.
Available on Saturday and Sunday from 11am-4pm. Bewley’s Grafton Street, 78- 79 Grafton Street, Dublin 2 www.easyfood.ie
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news
TRIED AND TESTED We recently tested some of the award-winning range from Sage Appliances in the Easy Food kitchens, and we were thrilled to witness how well they fared. Let’s just say, if they can handle the demands of a bustling professional test kitchen, they’ll work wonders for any home cook! Sage Appliances are designed to empower home cooks to produce the highest quality food and beverages, as easily as possible. These are appliances that the proud home cook would be delighted to own; they offer professional-grade results, but are tailored to work for even novice cooks. We break down our results here:
Fast Slow Pro (RRP €250) The Sage Fast Slow Pro is a multicooker that does just about everything your kitchen demands. It has pressure and slow cook menus that automatically adjust time, temperature and pressure between fast and slow cooking, which means you can pressure cook, slow cook, steam, reduce, sauté and sear with the press of a button. We loved this for making stews, curries and slow-cooked joints of meat, all in a fraction of the time it would normally take. If you’re tight on kitchen space or equipment, this all-in-one would be ideal for you.
The Oracle (RRP €1,999.50) As Recipe Editor (and former barista) Jocelyn remarked, this machine offers barista-level coffee creations to people who have never worked a day in a coffee shop. If you love coffee, this is the dream machine for you. The Oracle has automatic grinding, dosing, tamping and milk texturing, automating the two most difficult parts of manual espresso making. You can extract espresso and texture milk simultaneously, enabling you to go from beans to latte in under a minute. The espressos, cappuccinos and lattes we made from this machine were our fuel during print week and, for better or worse, even our favourite local takeaway coffees just don’t seem to compare anymore…
Boss To Go Blender (RRP €179.90) The Sage the Boss To Go Blender was our go-to for everything from smoothies to soups, and all during a week when we were busy testing both! It delivers a 42% finer particle size compared to some popular personal blenders, and we were impressed with its durability in grinding even some of the toughest raw fruits and vegetables. The premium tumblers are BPA free, shatter resistant and dishwasher safe.
To find out more, visit www.sageappliances.co.uk 12 Easy Food
JUNE/JULY 2018
CORNER
The Story of Food: an Illustrated History of Everything We Eat
In My Kitchen
The Vintage Baker
By Deborah Madison Published by Ten Speed Press
By Jessie Sheehan Published by Chronicle
Published by Dorling Kindersley €22/£19.20
€32/£28
€21.75/£18.99
If you’re looking to eat less meat this summer, these flavoursome recipes will take your cooking to the next level. Renowned vegetarian chef Deborah Madison is the author of 13 cookbooks, and this latest installment keeps the standards high. Beginning with some of her best tips and advice on vegetable-based cooking, In My Kitchen promises to up your game if you’re up for the challenge. Experiment with dishes such as black-eyed peas with yoghurt-tahini sauce and three green herbs; broccoli with roasted peppers, Feta, olives and herbs; yeasted buckwheat waffles; herb-laced fritters made with stale bread and Ricotta; kale and quinoa gratin; potato and green chilli stew; or pan-griddled sweet potatoes with misoginger sauce, and you’ll be sure to impress anyone who shows up at your table, whether or not they’re vegetarian.
This adorably retro book will make the perfect gift for any avid baker, even if that baker is you. (Food Stylist and resident cake queen Shannon has been staring longingly at it since it arrived in our office!) Inspired by American baking pamphlets from the 1920s-60s, but with modern tweaks, these are tried and tested recipes you’ll want to make time and again: vanilla yoghurt coffee cake, lemon-pepper shortbread, strawberry-basil turnovers, cornflake macaroons with chocolate drizzle, raspberry-marshmallow upside-down cake. We love the guide to basic techniques in the back of the book, useful for novice bakers, and we adore the tiny, old-fashioned pamphlet included inside the cookbook, with over 25 of the original recipes before tweaks — sort of a culinary glimpse “behind the scenes.” Too cute.
This is not a cookbook. Rather, it lies somewhere between encyclopaedia, history book and reference guide; our in-office food nerd/Recipe Editor Jocelyn is completely obsessed. Its 10 sections cover nuts and seeds; vegetables; fruits; meat; fish and shellfish; grains, cereals and pulses; dairy and eggs; sugars and syrups; oils and condiments; and herbs and spices, and each one is absolutely brimming with stories, facts, tips, proverbs and nutritional tidbits for a wide variety of foods. Ever wondered what Vikings ate, or who figured out that salt could be used to preserve meat? Did you know that rice has been cultivated for 10,000 years? Or that blood sausage (such as black pudding) was first mentioned in The Odyssey? If learning more about our everyday food sparks your interest, this is well worth a purchase.
Food Depot Gourmet Street Kitchen: Recipes from the Food Truck By Diana Dodog Available at www.fooddepotireland.com €21/£18.35 Having arrived in Ireland via American inspiration, food trucks are experiencing some well-deserved time in the spotlight here and, as lovers of simple, fresh food, we’re beyond delighted. Masterchef Ireland 2014 winner Diana Dodog poured her prize money into her burgeoning food truck business in food haven West Cork, and the delicious results are chronicled here. Starting with useful basics like breads, salad dressings and dips, the book really gets into its stride from the Grab & Go chapter, in which fritters, pakoras and arancini provide mouthwatering food for thought. Interesting soups such as Hungarian garden pea or chilled sour cherry lead on to the truck’s Greatest Hits: think Thai fish cakes, coconut poached chicken and slow roasted lamb shoulder. Wind things up with lemon fudge slices, boozy truffles or Hungarian rum balls, and you’ll want to follow this truck anywhere it goes.
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TAKE OUR SURVEY AND WIN!
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 at: www.surveymonkey.com/r/ easyfoodmag. Plus, you can be in with a chance to win a night away with dinner included and a one-hour Kerstin Florian treatment!
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24/05/2018 12:57
ABOUT THE PRIZE Win a relaxing night for two people at The Kingsley in Cork, with dinner and a luxury treatment. With beautiful bedrooms, a bistro style restaurant, a luxury spa and an extensive health club, The Kingsley has everything you will need for the perfect break away from the little ones. Set in a stylish and distinctive riverside location on the banks of the River Lee, within walking distance from the buzzing cosmopolitan city of Cork, shopping, socialising and exciting cultural attractions are all just a few steps away. Enjoy an overnight stay in one of The Kingsley’s luxurious rooms with breakfast, dinner on one evening in The Springboard restaurant and one 60-minute Kerstin Florian customised treatment. A deep cleansing and purifying treatment for all skin types, this rejuvenating facial includes an exfoliating peel to renew skin, a deep
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cleansing massage to promote circulation and a masque to balance and nourish. If you aren’t lucky enough to win on this occasion, visit www.thekingsley.ie or call 021 480 0500 to see all the fabulous offers available at The Kingsley. Terms & Conditions Apply. Prize is 1BB1D for 2 x people and 1 x spa treatment, subject to availability, nontransferable and not valid for Christmas, New Year’s Eve or bank holiday weekends.
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COMPETITIONS
WIN A GAS BBQ AND A HAMPER OF CLONAKILTY GOODIES Clonakilty Food Company recently opened a brand-new state of the art production facility in their home town of Clonakilty, Co. Cork, and to celebrate their first summer there, they are giving away a hamper full of Clonakilty goodies and a stylish Omega Outback 250 BBQ to one lucky winner!
To enter, simply email your contact details to competitions@easyfood.ie with CLONAKILTY in the subject line.
The Clonakilty Blackpudding Burger is the perfect treat to enjoy on the BBQ with family and friends this summer. Simple and hassle free, you can offer your guests a choice of toppings to make their own personal Clonakilty Blackpudding Burger. Why not check out more of their delicious recipes at www.clonakiltyblackpudding.ie/recipes.
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CLONAKILTY BLACKPUDDING BURGER Serves 4
170g Clonakilty Blackpudding 330g good quality minced beef 1 egg yolk 1 small onion, finely chopped Salt and pepper To serve: Burger baps Relish Lettuce SautĂŠed onions 1 Mix all the ingredients together thoroughly and divide into 170g portions. Shape each portion firmly to a round burger patty. 2 Place on a plate, cover with cling film and refrigerate for at least one hour. 3 Cook evenly on both sides until fully cooked. They can be cooked under a grill or on a pan, but are best on a BBQ. 4 Serve your Clonakilty Blackpudding Burger on a warm burger bap with your favourite relish, crisp lettuce and sautĂŠed onions, or try with some sliced avocado and your favourite cheese.
JUNE/JULY 2018
24/05/2018 10:18
competitions
Win the ultimate kitchen tool! The Morphy Richards MyPot Pressure Cooker is the ideal kitchen companion, cooking meals with the press of a button! With 10 presets, you can cook stews, curries, pasta, rice and even desserts with minimal effort. It even has searing, slow cooking, steaming and warming functions to really be an all-in-one tool. With a 12 hour delay timer, you can leave MyPot to take care of the meal while you’re at work for the day, meaning your meal is ready when you are. MyPot makes it easier than ever to cook delicious meals with the press of a button, with a simple digital display that makes operation effortless. Simply select either your preset function or your manual cooking time, and MyPot does the rest for you. The pressure cooking design locks in nutrients to ensure you have the healthiest and quickest meal possible. We have one Morphy Richards MyPot Pressure Cooker to give away! To enter, email your contact details to competitions@easyfood.ie with MORPHY RICHARDS in the subject line. Available from all leading electrical retailers (RRP €99.95).
ENJOY AN AUTHENTIC NEOPOLITAN DINNER!
D
Dublin restaurant Forno 500° is dedicated to preserving and spreading the culture of real Neapolitan pizza. Forno 500° is the first restaurant in Ireland to be officially awarded the coveted certificate of True Authentic Neapolitan Pizza from the Associazione Verace Pizza Napoletana in Naples. The association set out very specific principles of traditional Neapolitan pizzamaking techniques — upholding Neapolitan traditions including the art of preparation recently recognised by UNESCO. Forno 500° is located next door to Dublin’s iconic Olympia Theatre on Dame Street and houses Ireland’s first fixed original Neapolitan woodfire oven using imported materials from Naples. Forno 500° commissioned the Ferrara family and their team of artisans to leave their factory in Naples to make their very first fixed woodfire oven here in Ireland. One lucky reader now has the chance to win dinner at Forno 500° to the value of €100! Enjoy antipasti, pizza di Napoli, fresh pasta, and Italian wine on us. Bellissimo! To enter, simply email your contact details to competitions@easyfood.ie with FORNO 500 in the subject line. Forno 500˚, 74 Dame Street, Dublin 2 (01) 679 4555 www.forno500.ie Terms and conditions apply. Cannot be redeemed for cash.
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products
DEAR DAD Make Father’s Day special with one of these gift ideas
Russell Hobbs Nutri Boost €69.99/£61.50 Electrical retailers nationwide
George Forman 10 Portion Grill & Griddle €89.99/£78.95 Electrical retailers nationwide
Green Spot Chateau Montelena €70/£61.50 Off-licences nationwide
Soup socks €8.50/£7.45 www.designist.com
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Make Your Own Beef jerky kit €19.46/£17.05 www.firebox.com
JUNE/JULY 2018
24/05/2018 10:19
guest editor The Happy Pear
Eat happy!
David and Stephen Flynn of The Happy Pear share simple recipes and tips to help you eat — and feel — your best!
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Recipes and images from
The Happy Pear: Recipes for Happiness by David and Stephen Flynn Published by Penguin Ireland, €22/£18.99 Image credit: Alistair Richardson
I
David (left) shows us his expert handstand technique, as Stephen (left) supervises!
"We wanted to show how making healthy food could be as accessible, quick and easy as possible, even just by making really simple changes." 20 Easy Food
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t's easy to see how David and Stephen Flynn of The Happy Pear have become synonymous with healthy eating in Ireland — the Greystones-born-and-bred duo built The Happy Pear empire with the goal of inspiring people to eat more healthily and feel great about themselves. Easy Food’s headquarters was oh-soconveniently located a short hop across the street from The Happy Pear café for years, so we were truly spoilt to have their wholesome creations as our go-to fuel food, from coffees and fresh scones in the morning to nourishing salads, mains and treats for lunch (and the occasional print-week dinner). When running into David and Stephen around town and in the café, what always struck us about The Happy Pear brand was that they truly live and breathe what they advocate — they radiate passion for making communities healthier and happier, and are willing to be wherever it is they need to reach people and make this happen. Starting with their Greystonesbased café and food store, they have since opened two more locations, published three cookbooks, launched the Happy Heart healthy eating course, released a range of ready meals and ingredients into supermarkets and spread their message through a combination of cooking demonstrations, school visits and corporate talks. Wherever people want to learn about healthy eating, so The Happy Pear will be.
JUNE/JULY 2018
24/05/2018 11:55
guest editor The Happy Pear
Their newest book, Recipes for Happiness, encompasses The Happy Pear mentality in 300 pages of recipes, nutrition tips, feel-good stories and some of the guys’ favourite ways of relaxing and exercising (yes, there are even a few pages on handstands). For David and Stephen, eating healthily was a gateway to making more positive changes in their lives, and they want to share how nourishing your body can lead to a fully nourished — and happy — life. This book is perhaps their easiest-to-follow yet, as they show how even the simplest changes to your diet are worth celebrating. After all, their mantra has always been simply and effectively summarised as “eat more veg!” Read on to get a taste of The Happy Pear, from some of their brand-new recipes to tips and stories from David and Stephen, exclusively for Easy Food readers. What was the inspiration behind the latest book? We wanted to show how making healthy food could be as accessible, quick and easy as possible, even just by making really simple changes. We also focus more on the lifestyle changes that come about when you make healthy diet choices, so it was important that it was really encompassing. We had been working with Jamie Oliver’s team to create videos for his Food Tube series, and ended up making about 400 videos of some really cool recipes. It was great to see what people reacted to and what was relevant for the audience, so we realised we needed to compile these recipes and turn it into a book. Some of the vegan recipes in the new book really tackle meaty staples, like the Sunday roast or chicken nuggets. How do you think they’ll stack up? We know some people look at the idea of plant-based eating and think, “ah, vegan food is just for rabbits,” so we’re showing it can taste just as good. We actually tested some of these on "The Late Late Show" with kids trying the vegan sausage rolls, our version of a Bounty Bar and chicken nuggets, and they really liked them. One of the four-year-olds only gave the nuggets a five out of 10, but then he ate another two! How has vegan eating in changed over the past few years? People never used to want to say that v-word, but nowadays we hear from so many people who are aspiring to be vegan! We’ve been
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Stephen (left) and David (right) enjoying a sunny day at The Happy Pear
working with SuperValu and stocking our products there the past few years, and just launched into Waitrose in the UK, as they see a huge demand for vegan options. How did you find that eating healthily made you happier? Growing up in Ireland, drink was the main means of socialising and it was very easy to go along with that. It wasn’t until we stepped outside our box and went travelling that we came back feeling much more ourselves and much more comfortable in our own skin. We had been playing rugby, working and studying business — very much striving after what we thought had been important but, after travelling, we found we were much more into health, happiness and community. We focus a lot on the lifetyle aspects in this book and how your diet can lead to these changes. If
you’re eating right and taking care of yourself, you’ll probably find that you’re sleeping better, maybe going to bed earlier, you’re moving more… so it’s a self-fulfilling cycle that you might not be able to pin to one thing, but it all works together. So who knows, you might start with lentils and finish with yoga! What small changes can people make to eat more healthily? Carbs have really been getting a bad rap the past few years, and a big reason is that most of the carbohydrates people eat are refined carbs. Simply shifting to brown pasta, brown rice and wholemeal or wholegrain bread will increase your fibre intake and these will give you more energy for the day, as the sugars in these carbohydrates release more slowly and keep you fuller for longer. Even having oats for breakfast instead of a sugary cereal is a
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We also each just released a granola: Dave’s Cocoa Crunch and Steve’s Dreamy Granola. They're both really tasty and we're asking people to vote on which granola they like better. And obviously it's a way to see which twin they prefer... What would be your ideal summer dinner? Stephen: Mine would be a long, slow dinner outside at a wood-fired oven. Light the fire, make your dough, let it rise, get everyone involved in making homemade passatas and pizzas, then cook them in the open fire and share them all around. There’s something so tactile about it — everyone taking the time to cook and enjoy the meal together. I love it. David: Mine would definitely be a picnic — Stephen: Oh! Maybe up at the golden rapeseed on Bray head? David: …maybe. But it’s my picnic, so… Stephen: (laughing) Okay, sorry… David: I appreciate the input!
Keeping active with some young visitors to The Happy Pear
better choice. We have a section in the book called “Two-Week Health Reboot” based on our Happy Heart course, which helps people make healthier choices to lower cholesterol and lose weight. What advice do you have to make healthy eating as affordable as possible? A lot of people say that healthy eating is too expensive, that it’s all goji berries and acai powder and spirulina, so we challenged ourselves to make a healthy meal for €20. We spent €19 and ended up making three menus on the Two-Week Health Reboot, so we want to show people that it’s really possible to just buy whole foods from the supermarket and create tasty, afforable meals that are really healthy. This book is all about that — super quick and affordable recipes and tips that can help you make small changes. What are your cupboard staples? Porridge would be a big one. Then tinned beans, tinned tomatoes and wholemeals that can make any number of really simple and wholesome dishes. And, of course, onions and garlic. Wholemeal noodles are a good one to keep in the press — they only take four minutes to cook, so throw that
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together with some homemade pesto and you’re sorted for a quick dinner! Have you had any recipe disasters? Not so much anymore — I think we’ve found the opposite really! We had an idea for the first book to make a vegan lasagne with a cashew cream, and thought, "ah, that won’t work," but we made it and it was actually great! I think we’ve been at it so long now that we know if something will be ridiculous before we start on it… like, I’m taking a total punt on this, it’s crazy! Stephen: I’ve been getting into my own bean-to-bar chocolate — so as in buying a raw cacao bean, roasting it, nibbing it, and grinding it in a granite stone grinder with coconut sugar. Going well so far! David: I remember trying to make a massive vegan jelly baby… that didn’t work out too well. You can kind of recover most things, but it’s all about having fun!
So how does the collaborating work between you two? To be honest, we tend to be on the same page for just about everything. We’re both really creative people and — as “womb mates” — we have the hang of how we each work at this stage. With The Happy Pear, we aimed to start a health food revolution in Ireland and bring like-minded people together who want to eat good food, have a laugh and enjoy life. It’s not all about the food, and we’re always looking for new ways to bring this to life. We’re actually hosting a new festival in August called Playstival, which is a two-day summer festival for children and their parents and is basically the antithesis of video games and mobile phones. It’s all about hands-on, imaginative games that keep the mind and body active. Good, old-fashioned playing! For more on Playstival, visit www.playstival.ie.
Find more about The Happy Pear here: www.thehappy pear.ie The Happy Pear @thehappypear @thehappypear
"With The Happy Pear, we aimed to start a health food revolution in Ireland and bring like-minded people together who want to eat good food, have a laugh and enjoy life." JUNE/JULY 2018
24/05/2018 11:46
guest editor The Happy Pear
Ultimate 15-minute burger Makes 3
“Quick, easy to make, super-tasty, moreish — we are aware that’s quite a promise, but these burgers deliver! It’s hard to get goodquality breadcrumbs, so we usually make our own by putting a few slices of decent bread into the food processor for a few minutes until they turn to crumbs. It is really worth seeking out the nutritional yeast, as it gives a nice distinct flavour, and a couple of slices of vegan cheese, while not essential, takes these burgers to the next level.”
1 x 400g tin of kidney/black beans 1 red onion 2 garlic cloves 150g oyster mushrooms (or any other mushrooms) 3 tbsp oil 3 tbsp tamari/soy sauce 100g breadcrumbs 2 tbsp nutritional yeast To serve: Hummus/vegan mayo Sweet chilli ketchup/pesto A couple of slices of vegan cheese (optional)
Lettuce leaves Tomato slices Red onion slices Ripe avocado slices 1 Drain and rinse the beans. Peel and finely chop the onion and garlic. Chop the mushrooms very finely. 2 Put two tablespoons of oil into a frying pan on a high heat. Once hot, add the onion and garlic and cook for 1-2 minutes, stirring regularly. Add the mushrooms and cook for a further minute. Now add the tamari, and fry for two minutes. Remove from the heat. 3 Put the breadcrumbs, beans and nutritional yeast into a bowl and mix well. Add the mushroom mixture to the same bowl and mix. Leave to cool for a minute, then use your hands or a wooden spoon to mash and mix everything together. Shape this mixture into three burger-shaped patties, making sure to really compress them so as to remove as much moisture as possible. 4 The patties are now ready to cook. We usually fry them in the pan in the remaining tablespoon of oil for two minutes on each side, until golden. You can also bake them in the oven at 180˚C/160˚C fan/gas mark 4 for 10 minutes, or throw them on the barbecue. 5 Serve in toasted burger buns with hummus/mayo on the bottom of the bun, sweet chilli ketchup/pesto on the top and any of the other topping options you fancy. Per Serving 537kcals, 16.7g (2.3g saturated), 74.3g carbs (6.2g sugars), 25.6g protein, 14.8g fibre, 1.163g sodium
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Who has the better handstand?
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Chickpea tikka masala “Chicken tikka masala has been called the UK’s national dish, originating when a chef added tomato soup to a curry to make it less spicy! Our version, based on chickpeas and aubergines, is rich, creamy, lovely and ‘meaty’”
For the curry: 3 spring onions 300g mushrooms (we love oyster, but any mushrooms will do) 1½ tbsp oil 2 x 400g tins of chickpeas 1 x 400ml tin of coconut milk Juice of ½ a lime Chilli flakes (optional)
For the paste: 1 tbsp cumin seeds 1 tbsp coriander seeds 2 garlic cloves A thumb-size piece of fresh ginger ½ a fresh red chilli A bunch of fresh coriander 1 heaped tsp garam masala ½ tsp smoked paprika 1½ tsp sea salt ½ tsp freshly ground black pepper 1 tbsp tomato purée 1 x 400g tin of chopped tomatoes
1 In a dry frying pan, fry the cumin and coriander seeds for 3-5 minutes on a high heat until the cumin seeds start to pop, stirring regularly. Peel the garlic and ginger. 2 To make your paste, whiz together the garlic, ginger, chilli, the stalks from the fresh coriander (setting the leaves aside for later), the garam masala, smoked paprika, salt, pepper, tomato purée, chopped tomatoes and the toasted cumin and coriander seeds in a blender until smooth. 3 Chop the spring onions into small slices and cut the mushrooms into small bite-size
Serves 4
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pieces. Put the oil into a large frying pan over a high heat, and once the pan and oil are hot, add the mushrooms and fry for 3-4 minutes. If the mushrooms start to stick, add a few tablespoons of the paste. 4 Drain the chickpeas, rinse thoroughly and add to the pan together with the chopped scallions, the rest of the paste and the coconut milk. Bring to the boil, then reduce the heat to a simmer and cook for a further two minutes. 5 Squeeze in the lime juice, taste, and season with more salt, pepper and maybe some chilli flakes if you think it needs it. Chop the reserved coriander leaves roughly and sprinkle over each serving as a garnish. 6 Lovely served with soya yoghurt and toasted almond flakes on top. Per Serving 829kcals, 49.7g (24.4g saturated), 79.4g carbs (19g sugars), 26.2g protein, 23g fibre, 2.634g sodium
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24/05/2018 11:46
guest editor The Happy Pear
Hot dogs Makes 6-8
“This is a good one — we got the chefs in our main kitchen to try them, and their verdict was that they were super-tasty and very close to the real deal. These freeze really well and keep for about three days in the fridge. Simply heat them up in a pan for two minutes each side (defrosting them first, if frozen), until golden.” 1 medium onion 4 garlic cloves 1 tbsp oil, plus extra for frying 150g tinned butter beans 150ml vegetable stock/water 2½ tbsp tamari/soy sauce 50g tomato purée 2 tsp smoked paprika 1 tsp ground coriander 1 tsp ground cumin 1 tsp Dijon mustard/wholegrain mustard ½ tsp freshly ground black pepper ½ tsp sea salt 125g vital wheat gluten 30g porridge oats 2 tbsp nutritional yeast 1 tbsp ground flax seeds/ground chia seeds
4 Set up a steamer over a pot of water and bring the water to the boil. 5 In the meantime, cut 6-8 pieces of tin foil or baking parchment, each about double the length and width of a regular hot dog. Divide the mixture into six or eight equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of hot dog mix between the palms of your hands until it’s about the size and shape of a hot dog. Place it on the foil or paper and roll it up, pressing lightly with your hands, to give it an even shape, then fold or twist the ends closed. Repeat with the remaining mix to form 6-8 vegan hot dogs! 6 Place all the hot dogs in the top of the steamer, cover, and steam for about 40 minutes. Remove from the heat and allow to
cool slightly before unwrapping. If you want to keep your hot dogs to eat at a later time, store them in a covered container in the fridge for up to three days. 7 To cook, simply put two tablespoons of oil into a non-stick frying pan on a high heat, place your hot dogs in the pan and cook, turning them constantly, till they golden up and start to smell delicious. 8 Serve in a baguette or hot dog roll, with some vegan mayo, sweet chilli ketchup, mustard and kimchi (or any other type of pickled vegetables). Per Serving 154kcals, 3g (0.4g saturated), 15.9g carbs (2.1g sugars), 17.1g protein, 3.2g fibre, 1.324g sodium
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To serve: 6-8 small baguettes or hot dog rolls Vegan mayo Sweet chilli ketchup Mustard Kimchi 1 Peel and finely chop the onion and garlic. Put the oil into a small pan on a high heat, then add the onion and garlic and cook for two minutes, stirring regularly. Transfer the onion mixture to a food processor. 2 Drain and rinse the beans and add to the processor along with the vegetable stock, tamari, tomato purée, smoked paprika, coriander, cumin, mustard, black pepper and salt. Blend until smooth. 3 Put the vital wheat gluten into a large mixing bowl along with the oats, nutritional yeast and ground flax seeds, and mix well. Add the contents of the food processor to the bowl and stir until combined. If it seems too dry to come together, add another tablespoon or two of vegetable stock. Knead by hand in the bowl for about two minutes, until it all combines into a lovely well-formed ball.
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guest editor The Happy Pear
Pizza three ways
Makes 4 (each serves 1 generously) “How to make pizza that ‘tastes great and a little healthier’ was the motivation for this one. There are lots of ways to make the base, and here we’re giving you a no-yeast recipe that is super-quick. To be glutenfree, try buckwheat flour instead. The tomato sauce is full of flavour, to balance the dense wholemeal base. Our topping suggestions are pretty out there, but they are delicious and really work!” For the base: 200g white flour 200g wholemeal flour, plus extra for dusting 2 tsp baking powder ¾ tsp fine sea salt 2 tbsp oil 220ml water
Toppings “Here are three of our favourite topping suggestions (each recipe is enough for four pizzas).”
Potato, radicchio, cheese and walnut topping
1kg waxy potatoes (such as Ditta or Maris Piper) 2 tbsp oat milk 3 tbsp olive oil ¾ tsp sea salt 1 tsp ground ginger 1 head of radicchio 100g vegan cheese, or other cheese of choice, grated 25g walnuts ½ tsp sea salt A pinch of freshly ground black pepper 1½ tsp balsamic vinegar 1 Boil the potatoes until soft, drain, then mash using a potato masher or large fork, adding the oat milk, olive oil, salt and ground ginger until the mash is thick but has a nice creamy taste. 2 Chop the radicchio in half, remove the firm core in the centre and bottom that is holding it together, and cut the rest into thin, small bitesize pieces. Lightly crush the walnuts. 3 Slather a generous serving of tomato sauce on your precooked pizza base, but aim for only a quarter of the sauce you’ve made — you don’t want to make the base soggy. Gently spread over the mashed potato to give a decent base layer. Sprinkle on about three-
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For the tomato sauce (makes 500g): 8 sun-dried tomatoes 2 garlic cloves 1 x 400g tin of chopped tomatoes 2 tbsp olive oil 1 tbsp maple syrup ½ tsp sea salt A pinch of freshly ground black pepper 1½ tsp balsamic vinegar 1 Preheat the oven to its maximum temperature. 2 Sift the flours and baking powder into a bowl, then add the salt and oil. Mix well in a circular motion, using your clean hands held in a claw-like shape. 3 Make a well in the middle and slowly add the water. Coat your hand with a little flour and mix until all has come together. Divide the dough into four equal-size balls. 4 Coat a rolling pin with a little flour to stop quarters of the radicchio, the lightly crushed walnuts and a good handful of cheese. 4 Transfer to a warmed baking tray and bake in your hot oven for eight minutes, until the base is nice and crispy and the topping is turning golden. Bake for longer if the base is still soft. Sprinkle with the rest of the radicchio to give it a nice pop of colour. Per Serving 376kcals, 19.1g (2.2g saturated), 45.7g carbs (3.7g sugars), 8g protein, 8.6g fibre, 0.6g sodium
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Kale, mushroom, cheese and almond topping
100g kale 2 tbsp olive oil A pinch of sea salt 100g vegan cheese, or other cheese of choice, grated 100g oyster mushrooms, or other mushrooms of choice, chopped 3 tbsp gluten-free tamari or soy sauce 30g flaked almonds 1 Using your clean hands, remove the kale from its stalks and rip into bite-sized pieces. Add the oil and salt and massage for a minute, allowing the salt to tenderise the kale. 2 Place the mushrooms in a bowl withd the tamari and mix well so that each piece of mushroom gets nicely coated. 3 On your pre-cooked pizza base, spread a generous serving of tomato sauce (about a quarter of the quantity you’ve made). Cover with kale, a good sprinkling of cheese and
it sticking. No need to knead the dough, just roll it out using the rolling pin. Roll out as thin as you can (no more than 5mm thick), to ensure a crispy thin base. 5 Sprinkle a little oil and flour on a baking tray to prevent sticking, then gently place your base on the tray and bake in the preheated oven for eight minutes, without any topping, to ensure a crispy base. 6 Meanwhile, in a small pot, boil the sundried tomatoes for five minutes, until they become soft and easier to blend, then drain. Peel the garlic. 7 Put all the ingredients for the tomato sauce (including the sun-dried tomatoes) into a blender, and whizz until smooth. Per Serving 506kcals, 15.6g fat (2g saturated), 79.9g carbs (7.3g sugars), 12.7g protein, 7.6g fibre, 0.21g sodium
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some oyster mushrooms, and sprinkle some almonds on top. 4 Lay the base on a heated baking tray and put into the hot oven for 4-6 minutes, until the cheese melts and the base begins to brown. Per Serving 274kcals, 15.2g (1.7g saturated), 23g carbs (0.5g sugars), 12g protein, 5.9g fibre, 0.871g sodium
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Fig, asparagus, cheese and cashew nut topping 4 fresh figs, thinly sliced 100g vegan cheese, or other cheese of choice, grated 200g fresh asparagus, or trimmed fine green beans 1 tbsp oil A pinch of sea salt 25g cashew nuts
1 If using asparagus, remove the woody base of each spear. In a bowl, dress the asparagus spears with the oil and salt. 2 Spread about a quarter of the tomato sauce you’ve made on your pre-cooked pizza base, then sprinkle over the cheese and a layer of figs. Top with asparagus and a sprinkle of whole or chopped cashew nuts. 3 Transfer to a warmed baking tray and cook in the hot oven, until the cheese melts and the base starts to brown slightly and crisp. Per Serving 186kcals, 11g (1.5g saturated), 19.7g carbs (10.4g sugars), 4.5g protein, 4.9g fibre, 0.17g sodium
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Breakfast burritos Makes 4
“This makes a super-tasty Mexican-style weekend breakfast or brunch. It’s full of flavour, with great colours and textures that will satisfy all the family” For the guacamole: 2 ripe avocados Juice of 1 lime ½ tsp sea salt A pinch of freshly ground black pepper 10 cherry tomatoes 1 tsp ground cumin ½ tsp chilli flakes A small bunch of fresh coriander For the mushrooms with spinach: 2 garlic cloves 150g oyster mushrooms, or other mushrooms 1-2 tbsp oil 3 tbsp tamari/soy sauce A good handful of fresh baby spinach To assemble: 2 x 400g tins of baked beans 4 wholemeal tortilla wraps 1 Start by making the guacamole. Peel and de-stone the avocados and chop the flesh into small pieces. Put into a bowl with the lime juice, salt and black pepper. Chop the cherry tomatoes in half and add, along with the cumin and chilli flakes. Mash with a fork until the avocado breaks up and comes together. Finely chop the coriander (including the stalks) and add. Mix, taste and adjust the seasoning if you think it needs it. 2 Peel and finely chop the garlic and roughly chop the mushrooms. Put the oil into a medium pan on a high heat and leave to heat up. Add the garlic and mushrooms and cook for one minute, stirring regularly. Add the tamari and cook for a further two minutes.
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Add the spinach and cook for a further minute, until it wilts right down. Remove from the heat. 3 Put the baked beans into a pan and heat up on a medium heat, stirring occasionally. 4 Now it’s time to roll up your breakfast burritos. Lay out one of your wraps, then, in line along the middle of the wrap, spoon on a few tablespoons of beans, some guacamole and some mushrooms, leaving lots of wrap on either side. To roll your burrito, start by
folding both ends in, then roll lengthways. Fold the other end of the wrap over or under, while tucking in both ends as you do so. Eat as it is, or put back into the pan for a minute to crisp up the outside. Make the rest of your burritos the same way. Per Serving 669kcals, 27.9g (6.3g saturated), 82.7g carbs (21.1g sugars), 23.3g protein, 21.6g fibre, 1.192g sodium
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-40 IN THIS SECTION
FEELING PEACHY, p30
Juicy and sweet, peaches are the perfect summer staple
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EAT IRELAND, p36
Recipe Editor Jocelyn Doyle shares her longstanding love of this Irish goat's cheese
15 WAYS WITH SUMMER PRODUCE, p38
New and tasty ways to use in-season asparagus, strawberries and lettuces
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Feeling
peachy
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what’s in season? peach
Juicy and sweet, seasonal peaches are the perfect summer staple
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Barbecued lamb and peach salad Serves 6 2 tbsp balsamic vinegar 1 tbsp brown sugar 2 tbsp olive oil 2 tsp Dijon mustard 1 tsp light soy sauce 1 garlic clove, finely chopped 500g lamb loin or loin chops For the salad: 2 tbsp extra-virgin olive oil 1 tbsp lemon juice 2 tsp balsamic vinegar 2 tsp Dijon mustard ½ small red onion, thinly sliced 2 ripe peaches, halved, stoned, cut into thin wedges 100g rocket 1 tbsp pine nuts, roasted 120g soft goat’s cheese, crumbled
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1 To make the marinade, whisk the vinegar, sugar, oil, mustard, soy sauce and garlic in a small bowl until the sugar dissolves. Place the lamb in a shallow dish, add marinade and turn to coat. Cover and refrigerate for at least three hours, or overnight if possible. 2 Heat a grill pan or barbecue over a mediumhigh heat. Drain the lamb, reserving the marinade. Cook the lamb for three minutes per side, lightly basting with the reserved marinade, for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for about five minutes. 3 Meanwhile, whisk the oil, lemon juice, balsamic vinegar and mustard in a small bowl until emulsified. 4 To assemble, combine the onion, peaches, rocket and pine nuts in a large bowl. Drizzle over the dressing and toss gently to combine. 5 Cut each lamb on the diagonal into thick
slices. Divide the salad among plates, then top with the warm lamb. Scatter with goat’s cheese and season to serve.
Per Serving 279cals, 18g fat (6.4g saturated), 6.3g carbs (5.5g sugars), 23.2g protein, 1g fibre, 0.17g sodium
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what’s in season? peach
Peach cobbler Serves 6
To serve: Vanilla ice cream
8 peaches, peeled and destoned 120g golden caster sugar, plus extra for sprinkling 1 tsp ground ginger 150g plain flour 1 tsp baking powder ½ tsp ground cinnamon 150g butter, chilled and cubed, plus extra for greasing 1 small egg
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a baking dish with butter, then arrange the peach slices in the bottom of the dish. Sprinkle the peaches with two tablespoons of the sugar and the ginger, then set aside. 2 Combine the flour, remaining sugar, baking powder, cinnamon and a pinch of salt in a food processor. Whizz until combined, then add the butter. Pulse again until the mixture
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resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough. 3 Spoon the dough in dollops on top of the peaches, leaving some room between dollops for the dough to spread. Sprinkle with caster sugar and bake for 40 minutes until golden. Serve with vanilla ice cream. Per Serving 435cals, 21.7g fat (13.1g saturated), 58.6g carbs (38.8g sugars), 5.5g protein, 3.9g fibre, 0.154g sodium
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Healthy peach frozen yoghurt Serves 4 8 very ripe peaches, peeled, stoned, sliced and frozen 3 tbsp agave nectar or honey 120ml natural yoghurt 1 tbsp fresh lemon juice
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1 Add the frozen peaches, agave nectar (or honey), yoghurt and lemon juice to the bowl of a food processor. Whizz for about five minutes until creamy. 2 Serve the frozen yoghurt immediately or transfer to an airtight container and store it in the freezer for up to one month. Per Serving 186cals, 1.8g fat (0.7g saturated), 42.5g carbs (42.5g sugars), 4g protein, 4.7g fibre, 0.016g sodium
Andrea Pedersen “I chopped the peaches and put them in the freezer in the morning. Doing that gave us a delicious dessert in literally three minutes, simply adding the yoghurt and lemon juice to the frozen peaches and blitzing them. The verdict? Everyone enjoyed it, though it had more of a slushy consistency. Next time I’ll freeze it overnight so I’ll have more of an ice cream consistency. Overall healthy, light and yummy!”
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gift guide local food
IVEAGH GARDENS | 14 - 17 JUNE 2018
D UB L I N Inspired by
T H E U LT I M AT E
FOOD LOVERS F E S T I VA L
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20/04/2018 12:10 17:12 24/05/2018
EAT Ireland
Recipe Editor Jocelyn Doyle shares her long standing love of this Irish goat's cheese
I don’t think anyone will be surprised to learn that food is one of my main obsessions, nor that cheese holds a very special, very hungry place in my heart. What you might not know, however, is that I’ve been in love with Siobhán Ní Ghairbith’s St. Tola goat’s cheese since I was first lucky enough to taste it over 15 years ago. I eat a lot of cheese; some would say too much, but my doctor tells me — with some bafflement — that my cholesterol levels are fine, so I ain’t giving up any time soon. I’m an equal opportunity cheese eater, happy to worship at the altar of anything and everything from everyday red Cheddar to the stinkiest, funkiest blues and weeping, over-ripe bloomy rinds I can find. Some cheeses pass through my life without making too much of an impact, while others immediately announce themselves as new lifelong lovers. St. Tola is one of the latter, a food of pure beauty. Its soft, wrinkled, yellowed rind speaks of untold mysteries within, while its funky scent hints at its complexity, a sure indicator of quality. I’ve been excited to eat it every time since the first, when its flavours began to come alive in my mouth and I knew this was something truly unique. Aside from the gorgeous experience
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of actually eating St. Tola, I never fail to be impressed by Siobhán’s commitment to sustainability, a trait sure to spark my interest in any food producer. The farm was registered as organic for many years, but poor weather made it impossible to produce enough quality fodder themselves and buying it was prohibitively expensive, a cost too high to pass on to the consumer. However, Siobhán feels that sustainable farming is equally important and very achievable. As she tells me, “It’s all about the land and the farm for me, and that is why I do what I do. We need to look after the land and the environment so that it is there for future generations. From the way we farm to the ingredients and packaging we use, sustainability is at the forefront of what we do.” With this in mind, St. Tola is part of the Burren Eco-tourism Network as well as Bord Bia’s Origin Green plan. The goats are outdoors as much as possible; when the weather keeps them in their spacious housing, a deep litter system makes use of manure as a natural fertiliser. Siobhán also has a rain harvesting system in place, along with a waste water recycling unit and solar panels, and she’s keen to spread her message. “We tell visitors to the farm about our sustainability ethos and encourage all those who visit to think how they can contribute to a more sustainable world in their lives.” A typical day begins at 8am with feeding and milking the goats, and the cheesemaking starts at the same time. All stages of the process are carried out every day, from adding the starter
and rennet to the milk right up to maturation. Orders are packed and collected each day. “This time of the year we have a farm tour most days, and anybody else could turn up too, from a Michelin star chef to visitors touring the Burren,” says Siobhán. The farm is a beautiful testament to an older, less intensive way of farming. St. Tola goats are reared on 65 acres of unspoiled pasture and are free to roam outdoors when the weather is warm and dry, grazing on the herb rich pastures feeding on wild flowers. During the harsh winter, they are housed indoors in comfortable, spacious sheds and are fed on hay grown on the farm during the summer, supplemented with GM-free grains. The farm’s location in West Clare has an enormous impact on the cheese itself. “It’s all about the terroir,” says Siobhán. “Our land is peaty and our fields are full of fresh herbs and flowers including wild clover, honeysuckle, buttercups and wild garlic.” As the goats graze across the pastures, their milk becomes influenced by these flavours, as well as by the salt winds blowing in from the Atlantic Ocean just 10km away. This terroir effect also means that there are subtle differences in St. Tola throughout the year. An active member of Slow Food and one of Fáilte Ireland’s Food Ambassadors, Siobhán is passionate about the benefits of raw milk and uses raw milk from her own goats in cheesemaking, but — under Irish regulation — must pasteurise any supplemental milk she buys in. “There are differences in texture and flavour. Our raw milk cheeses are denser and drier in texture, and the flavours are more pronounced and distinctive. In the cheeses made from pasteurised
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what’s in season? local food milk, the texture is softer and the flavours are less distinguished.” For Siobhán, one of the most important considerations is quality. “We are very much about high-quality, natural cheese, as close to nature as possible. We only use 1% salt so the shelf–life is short, at a maxmum of six weeks, but the distinctive flavours of the land come through. We are passionate about using raw milk as much as possible. We also develop a natural rind, which is more difficult to create and handle, but it adds to the uniqueness of what is St. Tola.” Siobhán grew up next door to Meg and Derrick Gordon, the original makers of St. Tola, and her interest developed from watching them as a child. Since she took over in 1999, the farm has grown from 70 goats to a herd of 300, producing four times the amount of cheese it did then. So what’s next for the farm? “It’s not about getting bigger,” says Siobhán, “but getting better at what we do. The farming aspect is very challenging due to the climate, but it is also what makes St.Tola so distinctive. If it was only about making profit, then it would make more sense to stop farming and just buy in milk, but that just isn’t me. “We plan to keep improving the quality of our herd — and hence the milk and cheese — through our sustainability and maturing plans, and to keep researching and creating new cheeses on a smaller scale.” Perhaps as a result of her previous career as a primary school teacher, she’s also passionate about continuing to educate customers about the cheese and the farm’s ethos of sustainable practices. Siobhan recommends enjoying St. Tola when it’s mature and has more depth and personality, with which I wholeheartedly agree. This summer, I’ll be continuing my happy love affair with St. Tola by making these delicious tartines, the perfect combination of summer flavours and just crying out to be enjoyed outdoors. I’m not a jealous girlfriend, though; if you fall in love with St. Tola, too, I will completely understand.
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St. Tola tartines with honey rhubarb compote Serves 4 For the compote: 700g fresh rhubarb, washed and chopped into 1cm pieces 60g honey Pinch each of salt and black pepper Zest and juice of a lemon For the baked St. Tola: 8 x 1cm-thick, large slices of sourdough bread Olive oil, for brushing 8 x 1cm-thick slices of St. Tola goat’s log 1 tsp fresh thyme To serve: 3 tbsp extra-virgin olive oil 1 tbsp red wine vinegar 200g mixed leaves 1 Preheat the oven to 170°C/150°C fan/gas mark 3. 2 In a baking dish, combine the rhubarb, honey, salt and black pepper. Stir together.
3 Bake, uncovered, for 45-50 minutes or until the rhubarb is very soft, stirring once or twice during the cooking time. Stir in the lemon zest and juice and set aside to cool. 4 For the tartines, turn the oven to 180°C/160°C fan/gas mark 4. 5 Brush the sourdough slices with olive oil and arrange on a baking tray. Toast in the centre of the oven for 4-5 minutes per side until just golden, then transfer to a rack to cool for a few minutes, leaving the oven on. 6 Spread each toast with some of the honey rhubarb compote and top with the slices of St. Tola. Sprinkle over the thyme and season with salt and black pepper. 7 Return to the baking tray and place in the centre of the oven for five minutes or until the cheese is bubbling and lightly golden. 8 In a jug, whisk together the olive oil, vinegar and some salt and pepper to taste. Place the mixed leaves in a bowl, drizzle over some of the vinaigrette and toss to coat. Serve the dressed leaves with the tartines and extra compote on the side. Per Serving 623kcals, 34.5g (17.3g saturated), 51.4g carbs (11.9g sugars), 29.3g protein, 4.7g fibre, 0.707g sodium
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5
15 WAYS WITH SUMMER PRODUCE
ways with
ASPARAGUS
FRIED ASPARAGUS
Serves 6 Place 4 tbsp flour in a shallow dish. In a second dish, beat 3 eggs together with a splash of milk. In a third shallow dish, combine 150g breadcrumbs, ½ tsp cayenne pepper and some salt and black pepper. Snap the woody ends from 450g asparagus and rinse. One at a time, coat the asparagus spears in flour, then dip them in the beaten egg and finally dredge in the breadcrumbs, pressing them on to coat. Place the coated asparagus on a baking tray until ready to fry. Line a plate with kitchen paper and pour vegetable oil into a casserole dish to a depth of 3cm. Heat oil to 180˚C, or until a breadcrumb dropped into the oil sizzles. Working in batches to avoid crowding, fry the asparagus for 1-2 minutes until golden brown. Drain on the kitchen paper-lined plate, then serve hot with your favourite dipping sauce.
BRAISED ASPARAGUS WITH TOMATO AND FETA Serves 4-6 Preheat the oven to 230˚C/210˚C fan/ gas mark 8. Snap the woody ends from 450g asparagus, then place in a baking dish and pour over 250ml hot chicken
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stock. Scatter over 200g halved cherry tomatoes and 60g crumbled goat’s cheese. Bake for 10 minutes.
STEAK AND EGGS OVER ASPARAGUS Serves 2 Brush 2 steaks on both sides with a thin coating of olive oil and season on both sides with salt and pepper. Heat a griddle pan over a medium-high heat. Cook the steaks to your liking, then remove to a plate, test loosely with foil and keep warm. Snap the woody ends from 450g asparagus, brush with oil and cook on the griddle pan for 2-3 minutes until just tender. Season with salt and pepper. Remove to a plate and keep warm. Heat 1 tbsp olive oil in a pan over a medium heat and fry 2 eggs to your liking. Season with salt and pepper. Divide the asparagus between two plates, add the steaks and top each portion with a fried egg.
ROASTED GARLIC AND PARMESAN ASPARAGUS BARBECUED ASPARAGUS IN TIN FOIL Serves 4 Preheat a barbecue to a mediumhigh heat (or preheat the oven to 220˚C/200˚C fan/gas mark 7). Coat 4 large squares of tin foil with cooking spray. Snap the woody ends from 450g asparagus and divide evenly amongst the squares of foil. Sprinkle with 1 tsp Italian seasoning and some salt and pepper. Add 10g butter and a squeeze of lemon juice to in each portion. Fold the foil over the asparagus, sealing completely on all sides. Cook on the barbecue or in the oven for 15 minutes. Open the foil packets carefully, then gently stir to make sure all the asparagus is coated with the butter and seasonings. Sprinkle with chopped parsley and serve warm.
Serves 4-6 Preheat the oven to 220˚C/200˚C fan/ gas mark 7. Line a rimmed baking tray with tin foil and set aside. Snap the woody ends from 450g asparagus and rinse. Spread out in a thin layer on top of the prepared baking tray. Spray the asparagus with olive oil cooking spray and sprinkle with 5 crushed garlic cloves, 60g grated Parmesan and some salt and pepper. Use your hands to coat the asparagus evenly with all of the ingredients, then spread out into an even layer again. Spray lightly with another coat of olive oil. Bake for 7-8 minutes, then serve immediately.
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5
larder luck 15 ways with summer produce
ways with
STRAWBERRIES
FRUITY SUMMER SALAD Serves 4 In a small mixing bowl, together 2 tbsp extra-virgin olive oil, 2 tsp lemon juice, ½ tsp Dijon mustard, 1 tsp honey and some salt and pepper. Set aside. Place 50g pine nuts in a dry pan and toast over a medium heat for 2-3 minutes, shaking the pan regularly and watching to ensure they don’t burn. Set aside to cool for a few minutes. In a bowl, combine 4 large handfuls of rocket, 10 chopped strawberries, 60g blueberries, 1 cubed mango and 1 chopped avocado. Toss to combine, then sprinkle with the pine nuts and drizzle with dressing.
STRAWBERRY ICE CREAM Serves 4 Wash 15 ripe strawberries and remove the stems. In a blender, whizz 8 of the strawberries into a smooth paste. Finely chop the remaining strawberries. Pour 150ml double cream into a large bowl and place in the
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freezer for 15 minutes. Pour 50ml condensed milk into a jug and place in the freezer for 15 minutes. Beat the chilled cream until soft peaks are formed. Add the chilled condensed milk, strawberry purée, chopped strawberries and 1 tsp vanilla extract. Fold in gently using a spatula until just combined. Do not overmix. Pour into a freezersafe container and freeze for at least six hours or overnight. Garnish with strawberry slices to serve.
STRAWBERRY AND COCONUT PORRIDGE Serves 1 Cook 1 portion of porridge oats according to package instructions. Place 6 strawberries in a blender or food processor and pulse into a smooth purée. Stir three-quarters of the purée into the cooked porridge. Place the porridge in a bowl and top with the remaining strawberry purée, 2-3 extra chopped strawberries, 1 tsp chia seeds, 1 tsp desiccated coconut, 4 tsp toasted pecans, 1 tbsp dark chocolate chips and a drizzle of honey. Serve immediately.
SO-SIMPLE STRAWBERRY MOUSSE
Serves 4 Wash, hull and roughly chop 350g strawberries, In a blender or food processor, combine the strawberries with 80g sugar and whizz until smooth. Place 2 tbsp of the purée in each of four serving glasses. In a cold bowl, beat 250g chilled cream until stiff peaks form. Gently fold in the remaining purée. Layer this strawberry mousse over the purée in the glasses and place in the fridge for at least one hour or overnight. Top with fresh sliced strawberries and sprigs of fresh mint to serve.
TEQUILA, STRAWBERRY AND COCONUT COCKTAIL Serves 6 In a large jug, use a large wooden spoon or muddler to smash together 350g washed, hulled and quartered strawberries, 1 tbsp sugar, 1 tbsp chopped fresh mint and the juice of 1 lime. Allow to sit for five minutes. Add 280ml tequila and 750ml coconut water and stir to combine. To serve, pour over crushed ice, then garnish with mint leaves and lime wedges.
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5 ways with
LETTUCES
PRAWN LETTUCE WRAPS
Serves 2 In a bowl, combine 1 chopped cucumber and 1 chopped avocado with 1 tbsp rice vinegar. Toss to combine and season to taste with salt and pepper. Roughly chop 250g cooked, peeled prawns to the same size as the cucumber and avocado. Add to the bowl along with 2 sliced spring onions and 2 tsp sesame oil. Toss to combine. Place Little Gem lettuce leaves on each plate and scoop some of the salad mixture into the centre of each leaf to serve.
GO-GET-‘EM GREEN JUICE
CHILLED LETTUCE AND PEA SOUP
Serves 1 In a blender or juicer, combine 1 medium celery stalk, 8 Cos lettuce outer leaves, 200g baby spinach, 1 cored green apple, ½ a medium cucumber, the juice of ½½ a lemon and 1 x 2cm piece of peeled and chopped fresh ginger. Whizz into juice and enjoy immediately.
Serves 4 Heat 1 tbsp olive oil in a saucepan over a medium-high heat. Add 1 washed, trimmed and chopped leek and 1 crushed garlic clove. Season with salt and pepper and cook for 4-5 minutes until softened. Add 250ml vegetable stock and bring to the boil. Add 500g frozen peas and 1 Little Gem lettuce, then simmer for 1-2 minutes until the peas are bright green. Allow to cool. Add 1 large handful of chopped fresh mint, 100g natural yoghurt, the juice of 1 lemon and another 500ml vegetable stock and whizz until smooth. Season to taste and place in the fridge for at least one hour. Serve chilled, topped with grated lemon zest, some extra chopped fresh mint and a dollop of natural yoghurt.
SIMPLE WEDGE SALAD Serves 4 In a large jug, whisk together 500g buttermilk, 360g mayonnaise, ½ tbsp garlic powder, ½ tbsp onion powder, 1 tbsp finely chopped dill, 1 tbsp finely chopped chives and some salt and black pepper. Quarter 1 head of iceberg lettuce and place each on a serving plate. Generously drizzle each with the dressing. Hard boil and chop 6 eggs. Chop 120g streaky bacon and cook in a pan over a medium-high heat until crispy. Scatter the eggs and bacon over the iceberg, season with black pepper and scatter with chopped chives.
BARBECUED LETTUCE WITH BALSAMIC AND BLUE CHEESE Serves 4 In a blender, combine 4 tbsp olive oil, 3 tbsp balsamic vinegar, 50g crumbled blue cheese, 1 tbsp chopped fresh basil, 1 crushed garlic clove, 2 tbsp water and a pinch each of salt and pepper. Whizz until creamy. Preheat the barbecue to a medium heat. Cut 2 heads of Cos lettuce in half lengthways and brush the cut sides with rapeseed oil. Place on the grill cut side-down and cook for 2-3 minutes until slightly charred. Arrange on serving plates, cut side-up. Drizzle with the dressing and sprinkle with some extra blue cheese and chopped fresh basil to serve.
40 Easy Food
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larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
42-52 IN THIS SECTION
FAKER TO BAKER, p42
These fun baked goodies make the perfect summer activity
www.easyfood.ie
EF131_XX Intro Pages.indd 41
EASY CHEESY, p50
Satisfy a crowd with these tasty, oh-socheesy creations
Easy Food 41
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FAKER TO
Baker Whether you’re a baking beginner or pro, these fun baked goodies are the perfect summer activity!
Cook with us! Check us out on www.fakertobaker.com for recipe tutorial videos and even more hints and tips!
With thanks to
42 Easy Food
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24/05/2018 10:28
larder luck baking
Iced biscuits Makes 12
Week 1
100g unsalted butter Bake 150g caster sugar 2g salt 1 large egg Zest of 1 lemon 200g plain flour 1 tsp Dr. Oetker Baking Powder
1 Preheat oven to 180ËšC/160ËšC fan/gas mark 4. Line trays with baking parchment. Place butter and sugar in large bowl and beat with electric mixer. Add pinch of salt then beat in large egg, lemon zest. 2 In another bowl mix together flour and Dr. Oetker Baking Powder, then tip onto butter & sugar mix and beat together with spatula. 3 Bring dough together and then chill in the fridge in the bowl for 5-10 minutes. 4 Lay baking parchment on flat surface, place dough on top and place more parchment on
Top tip:
For the Chocolate Tips on the Popsicle Iced Biscuits, we used 1 tbsp of icing sugar mixed with 1 tbsp of Dr.Oetker Cocoa Powder.
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top. Roll to about 5mm thick. 5 Cut out dough with a selection of cookie cutters and place on the prepared trays. 6 Chill the trays of dough in the fridge for at least 20 minutes. 7 Bake for approximately 25 minutes. Then allow to cool on tray. 8 Decorate biscuits using an exciting selection of Dr. Oetker decorations. We used Dr. Oetker Bright Writing Icing, Designer Icing, Dr. Oetker Bright and Bold 4 Cell Sprinkles, Dr. Oetker Hundreds and Thousands, Sprinkles Mini Wafer Flowers and Chocolate Hearts. Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium
Easy Food 43
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Marshmallows Makes 25
Week 2 Bake
2 egg whites 5 leaves Dr. Oetker Platinum Grade Leaf Gelatine 100g granulated sugar 50g Dr. Oetker Liquid Glucose 1 tsp Dr. Oetker Vanilla Extract 1 Grease and line an 18cm square, 2½cm deep cake tin with baking parchment. In a large, clean bowl, whisk the egg whites until very stiff. Set aside. 2 Cut up the Gelatine Leaves into a small heatproof bowl. Add 60ml cold water. Leave to soak for five minutes then put the bowl over a saucepan of gently simmering water until the leaves have melted. Remove the bowl from the saucepan of water and set aside. 3 Put the sugar in a small saucepan with the liquid glucose and 50ml water. Put a sugar thermometer in the saucepan. Heat the sugar gently over a low heat, stirring until melted. Raise the heat slightly and let the mixture bubble until it becomes syrupy and reaches 118°C on the thermometer. 4 Remove the saucepan from the heat. Whisk the egg white mixture again while gently pouring over the hot sugar syrup in a steady stream. Continue whisking as you gradually pour in the liquid Gelatine and add the Dr.Oetker Vanilla Extract to form a thick, glossy meringue-like mixture (this takes about five minutes). 5 Scrape the fluffy mixture into the prepared tin using a spatula and smooth off the top. Leave in a cool, dry place (not the fridge) for 3-4 hours until firm and set. 6 To finish, dust the work surface with the cornflour, and turn the marshmallow on to it. Carefully peel away the parchment. Using a large bladed knife, cut into five strips and then 25 chunks (the mixture will be quite sticky). Toss the pieces of marshmallow in the cornflour until lightly coated and serve. Per Serving 441kcals, 22.9g fat (11.6g saturated), 24.5g carbs, 1.3g sugars, 32.8g protein, 1g fibre, 0.978g sodium
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Top tip:
To make flavoured marshmallows, use Dr. Oetker Gel Food Colour Red and omit the Vanilla extrac t. For the Chocolate use 30g Dr.Oetker Cocoa Powder into the egg white mixture instead of vanilla extract.
44 Easy Food
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larder luck baking
Top tip:
For an easy treat, fill the doughnuts with Dr. Oetker Chocolate Surprise Inside or Caramel Surprise Inside. We used Dr. Oetker Pink Gel Food Colour to make the pink icing, the n decorated with Dr. Oetker Sprinkles and Mini Wafer Flowers.
Doughnuts Makes 12
Week 3 Bake
500g strong white bread flour 70g caster sugar 1 tsp salt 7g fast action dried yeast 120g unsalted butter, at room temperature 2 medium eggs 160ml warm water 1 Put the flour, sugar, salt, yeast and butter into a large mixing bowl, or the bowl of a stand mixer, and stir to combine. Using your fingertips, rub the butter roughly into the flour — it should be in small chunks but doesn’t have to be like breadcrumbs. Add the eggs and water, and stir to make a rough dough. Either knead with a dough hook in the stand mixer for 10 minutes, or tip out onto a lightly floured surface and knead for 15-20 minutes by hand, until you have an elastic, smooth and shiny dough with no lumps of butter in it. Shape it into a ball, place back in the mixing bowl, cover the top with cling film and allow the dough to rise somewhere warm for one hour, until doubled in size. 2 Once the dough has risen, tip the dough www.easyfood.ie
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out onto the work surface again (you don’t need to flour it) and knead for 2-3 minutes to distribute the air evenly through it. Divide it into pieces between 45-50g each (you should get around 20), and shape them into balls by pulling the ragged edges to the base, tucking them under and smoothing the tops and bottoms in your cupped hands. Space these out over two baking trays lined with non-stick baking paper, then lightly oil two sheets of cling film and gently cover the dough balls. Leave the cling film loose — the dough needs room to expand. Let the dough prove (rise again) for 1-2 hours until slightly swelled and puffy — it won’t change dramatically. 3 Once you’re ready to cook the doughnuts, heat a large, heavy bottomed pan with two litres of sunflower oil to 160’C — use a digital thermometer to check. Lightly flour a 3cm, round cookie cutter and use it to stamp out the centres of the dough balls. Keep the middles to fry separately. Gently lift the rings up with a metal spatula and drop them into the pan, frying around 6-8 at a time, depending on how large your pan is — they shouldn’t be crowded. Fry for three minutes on each side, keeping an eye on the temperature of the oil — it needs to stay at around 160’C and will drop when you
first put the doughnuts in. Once they’re golden brown on each side, lift them out and rest on kitchen paper until cool. Once you’ve fried all the doughnuts, fry the holes for two minutes, then drain on kitchen paper and toss in sugar while still warm. 4 To decorate the doughnuts, put the icing sugar in a shallow bowl and stir in the water — it will look like it’s not enough, but keep stirring and it will form a thick paste. 5 Once the doughnuts are cool dip the smoothest side in the glaze, turning it a little to make sure it’s evenly coated. Allow the excess to drip off over the bowl, place the doughnuts on to a wire rack. Have fun with decorating these: spray some of the doughnuts with the Dr. Oetker Silver Shimmer Spray; sprinkle with the Dr. Oetker Glamour and Sparkle Sprinkles; or cover with Dr. Oetker mekted chocolate and coat with a layer of sprinkles. They’re best eaten on the day they’re made, but will keep in an airtight container for 24 hours.
Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium
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46 Easy Food
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larder luck baking
White chocolate and lemon cheesecake layer cake
Week 4 Bake
Serves 12 330g Dr. Oetker White Chocolate 150g plain flour 2 tsp Dr. Oetker Baking Powder 75g ground almonds 65g caster sugar 2 tsp Dr. Oetker Vanilla Extract 75g salted butter 100ml whole milk To decorate 150g Dr. Oetker White Chocolate 250g full-fat cream cheese 125ml double cream 2 tsp lemon extract or lemon zest 1 Preheat the oven to 170°C/150˚C fan/gas mark 3. First make the cake layers. Lightly grease 2 x deep 15cm loose-bottomed, round cake tins with butter. Break the Dr. Oetker White Chocolate into a heatproof bowl and place over a saucepan of simmering water until melted. Remove from the water and
leave aside. 2 Meanwhile, sift flour and Dr. Oetker Baking Powder into a mixing bowl, and stir in the ground almonds, sugar and Dr. Oetker Vanilla Extract. Make a well in the centre. Gradually mix in the eggs, melted butter and milk until well blended then add the melted white chocolate and mix well until thoroughly blended. 3 Divide the mixture between the cake tins, smooth the tops and bake in the oven for about 30 minutes, until slightly risen, firm to the touch and lightly golden. Leave to cool for five minutes, then turn out onto a wire rack to cool completely. 4 To decorate, line one of the cake tins with a double layer of cling film so that it overlaps the sides. Trim away the domes from the cakes to level the surface (keep the trimmings for truffles or cake pops) and carefully push one of the cold cakes into the bottom of the tin and set aside. Melt the white chocolate as above. 5 Line a board with a sheet of parchment and spoon three tablespoon of melted white chocolate into the centre. Drizzle with a few drops of Yellow Gel Food Colour and then spread gently with a palette knife to marble the colour into the chocolate to make a rectangle approx. 20 x 12cm. Tap the board on
the work surface to settle the chocolate and put in a cool place to set. 6 Put the soft cheese in a bowl and mix in the cream and lemon extract or zest until well blended and thickened. Add the remaining melted chocolate and mix well. 7 Spread two thirds of the mixture over the cake in the tin and tap the tin on the work surface to make sure the cheese mixture settles all over the cake. Gently sit the other cake on top and push down gently to ensure all the layers stick together. Carefully pile the remaining cheese mixture on top and spread just to the edge of the cake, and chill for at least two hours until set. 8 To serve, carefully remove the cake from the tin using the cling film; discard the cling film and transfer the cake to a serving plate. Smooth the edge of the centre cheesecake by running a knife round the edge if liked. Break up the marbled white chocolate slab into random shards and stick into the top of the cake at vertical angles.
Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium
Easy Food RECOMMENDS Whether you’re a baking beginner, a total Faker or a pro Baker, the Dr.Oetker five-week Faker To Baker baking challenge is the perfect summer baking activity to learn new skills and impresses everyone with your showstopper baked goodies! Don’t forget to send a photo of your bakes to us on Facebook at @Dr.OetkerBakingIreland to be in with a chance to win weekly Baking Prizes! (Terms and conditions apply.)
Tune into TV3’s Six O’Clock Show from June 18th -25th on Monday evenings to learn how to recreate these bakes live with Professional Chef Louise Lennox.
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Easy Food 47
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48 Easy Food
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larder luck baking
Dr. Oetker Confetti Kiss Cake Makes 1 x two tiered cake
Week 5 Bake
300g caster sugar 450g butter, softened 1 tbsp Dr. Oetker Vanilla Extract 8 eggs 450g self-raising flour 1 tsp Dr. Oetker Baking Powder 1 tsp salt 4 tbsp milk For the meringues: 3 eggs, separated 175g caster sugar Dr. Oetker Food Colourings (red, yellow, green, blue) For the buttercream: 1½kg icing sugar, sifted 750g unsalted butter, softened 1 tsp Dr. Oetker Vanilla Extract Dr. Oetker Gel Blue Colouring For the drip icing: 150g Dr. Oetker White Chocolate Chips 75ml double cream Dr. Oetker Pink Gel Colouring To decorate: 2 bottles Dr. Oetker Unicorn Confetti Sprinkle Mix 1 First, make the meringues. Preheat the oven to 120˚C/100˚C fan/gas mark ½ and line two baking trays with greaseproof paper. 2 Whisk the egg whites in a clean, dry bowl until stiff. Gradually beat in the sugar, one tablespoon at a time. Once all the sugar has been added, continue to whisk for five minutes. Line a baking tray with parchment paper.
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3 Insert a large round piping nozzle into your piping bag. Using a small paintbrush, paint the inside of a piping bag with five thick stripes of different Dr. Oetker Food Colourings. Fill the bag with the meringue mixture. Pipe 3cm meringue kisses onto the tray. The food colouring will give the meringues a rainbow effect. 4 Bake the meringues for 20 minutes. Turn off the oven and leave the meringues to cool in the oven for 30 minutes. 5 Now make the sponges. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line three 20cm cake tins and two 15cm cake tins with parchment paper. 6 In a large mixing bowl beat together the butter and sugar until light and fluffy. Gradually add in the eggs, beating between each addition. If the mix looks like it’s curdling (like scrambled eggs) add one or two tablespoons of the flour. 7 Sift in the flour, Dr. Oetker baking powder and salt into the mix and gently fold until just combined. Pour in the milk and mix through. 8 Evenly divide the cake mixture evenly between the cake tins and bake for 25-30 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Leave to cool completely. 9 For the buttercream, sieve the icing sugar into a large bowl. Beat in the butter and Dr. Oetker Vanilla Extract until smooth; add some milk until the mixture comes to a spreadable consistency. 10 Place one of the 20cm sponges onto a cake board; use a teaspoon of buttercream on the board to help the cake stick. 11 Spread over some of the buttercream on each sponge and sandwich the cake together. Using a pallet knife or offset spatula spread the buttercream over the top and sides of the cake, making sure to fill in any gaps. Refrigerate the cake until it buttercream has set. 12 Once set, spread over more buttercream to cover any crumbs and smooth out the buttercream. Using the Dr. Oetker Unicorn Confetti Sprinkles, press them into the
buttercream to stick them all over. Refrigerate the cake until set. 13 On a 15cm straw board, stack and fill the three 15cm sponges with buttercream. To the remaining buttercream, add a few dots of the Dr. Oetker Blue Gel Food Colouring and mix through until a baby blue colour. Do a crumb coat of buttercream and refrigerate. Smooth over the remaining buttercream and refrigerate. 14 Use wooden or plastic dowels to support the top tier. Insert the dowels straight down into the centre of the large cake. Use a knife to mark the exact height at the top of the cake, carefully pull out the dowels. Cut the dowels to the correct length, cut three or more dowels using the first as a guide. Insert the dowels into the large cake, spacing them evenly apart in the centre of the cake. Rest the top tier on the dowels over the bottom tier. 15 For the drip icing, in a small pot, boil the double cream. Pour the boiled cream over the Dr. Oetker White Chocolate Chips and allow to sit for a few seconds before stirring gently to melt the chocolate. Add a few drops of Dr. Oetker Pink Gel Food Colouring and stir through. 16 Remove the cake from the fridge. To get the drip effect, gently spoon the mix onto the centre of the cake and encourage the drips to fall down the sides with the back of the spoon. To add more drips, fill a piping bag with the mix, pipe a zig zag motion along the top edge of the cake, allowing part of the zig zag to drop down the cake edge. While the drip is still wet, sprinkle over the sprinkles and stick on the small meringues. 17 Put the cake in the fridge to allow the drip icing to firm up.
Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium
Easy Food 49
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Easy cheesy Satisfy a crowd with these tasty creations
With thanks to
50 Easy Food
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24/05/2018 11:58
larder luck Cheddar cheese
Bread bowl Cheddar and bacon dip Serves 6-8 1 tsp olive oil 400g streaky bacon, cooked and crumbled 1 garlic clove 5 spring onions, finely chopped, white and green parts separated 1 round loaf of bread 200g Kilmeaden Mature Cheddar, grated, plus extra for topping 150g sour cream 2 tbsp mayonnaise Black pepper For dipping: Crackers, tortilla chips, baguette and/or crudités 1 Heat the oil in a large pan over a medium-high heat. Add the bacon and cook for 4-5 minutes until golden and crispy. Remove to a large bowl using a slotted spoon. 2 Add the garlic and the whites of the spring onions to the reserved bacon fat in the pan and cook for two minutes. Transfer to the same bowl using the slotted spoon and set aside to cool for a few minutes. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Use a bread knife to slice horizontally across the top of the bread, removing a lid. Pull out the insides of the bread to form a hollow "bowl". Set aside the removed bread for another use. 4 Add the Kilmeaden Mature Cheddar to the bowl with the bacon, along with the sour cream, mayonnaise, the green parts of the spring onions and a crack of black pepper. Stir well to combine, then transfer the mixture to the bread bowl. Scatter a bit more Cheddar over the top. 5 Place on a baking tray and bake for 40 minutes until hot and bubbly. Serve immediately with crackers, tortilla chips, baguette, crudités or anything else you like to dip. Per Serving 522kcals, 30.3g (30.3g saturated), 30.9g carbs (2.8g sugars), 30.2g protein, 3.5g fibre, 1.717g sodium
Easy Food RECOMMENDS
With over 50 years heritage, Kilmeaden, an awardwinning Irish cheddar cheese, is renowned for its superior quality and unique taste, thanks to the dedicated craftsmanship and care that goes into every block. Typically matured for 10 months, Kilmeaden is available in blocks, slices, and grated, across red or white cheddar variants.
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Cheesiest chilli chips Serves 4 For the chilli: 1½ tbsp olive oil 1 small onion, finely chopped 1 green pepper, deseeded and finely chopped 1 red chilli, deseeded and finely chopped 2 garlic cloves, crushed Salt and black pepper 2 tsp chilli powder 1 tsp ground cumin 1 tbsp tomato purée 500g beef mince 1 x 400g tin of chopped tomatoes 150ml beef stock 1 x 400g tin of kidney beans, drained and rinsed For the chips: 4 large floury potatoes, peeled, cut into 1cmthick chips and rinsed in cold water 2 tbsp rapeseed or vegetable oil 160g Kilmeaden Mature Cheddar, grated To serve: Garlic mayonnaise 1 Heat the olive oil in a large pan over a mediumhigh heat. Add the onion and pepper and cook for 5-6 minutes until softened. Add the chilli, garlic and a pinch each of salt and pepper and cook for one minute longer. 2 Stir in the chilli powder, cumin and tomato purée. Cook for one minute, stirring. 3 Add the mince and cook until completely
browned throughout, breaking up any lumps using a wooden spoon. Season with some salt and pepper. 4 Add the tomatoes and stock and bring to a boil. Reduce the heat to medium-low and allow to simmer for 10 minutes. 5 Add the kidney beans and simmer for another 8-10 minutes or until reduced to a thick consistency with not much liquid left. Taste and add extra seasoning if needed. Keep warm. 6 For the chips, preheat the oven to 240˚C/220˚C fan/gas mark 9. Place a large baking tray in the oven while it preheats. 7 Bring a large pan of salted water to the boil over a high heat. Add the chips and blanch for 3-4 minutes. Drain well, then allow to steam dry in the pan for a couple of minutes, shaking every 20-30 seconds. 8 Remove the tray from the oven and add the chips. Drizzle with the oil and turn the chips to ensure they are all well coated. Spread out in a single layer and season well. 9 Bake the chips for 25-30 minutes or until golden brown and crisp, turning the chips and rotating the tray twice during that time. 10 When the chips look ready, push them together in the centre of the tray and top with half of the cheese. Add 3-4 ladlefuls of the chilli and top with the remaining cheese. Return to the oven for 2-3 minutes or just until the cheese has melted. 11 Drizzle with garlic mayonnaise to serve.
Per Serving 731kcals, 22.4g (6.7g saturated), 67.8g carbs (7.4g sugars), 64.9g protein, 15g fibre, 0.473g sodium
Easy Food 51
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WINE
101
Neil McGuigan shares his expert tips for enjoying wine with your summer meals
About Neil Neil McGuigan is one of Australia’s foremost winemakers and brings over 30 years’ experience in the wine industry to Australian Vintage and McGuigan Wines. Growing up in a family of winemakers in the Hunter Valley naturally led Neil to pursue a career in winemaking and viticulture. He worked with his brothers Brian and Ross to establish the McGuigan Brothers label. As an acclaimed winemaker with extensive experience and insight into the wine industry, Neil is a respected wine judge at National and International levels. Passionate about delivering innovative, quality wine to wine drinkers all over the world, Neil McGuigan’s commitment is showcased in the entire McGuigan portfolio of wines and is paramount in his role as Chief Winemaker for the brand. He has led the McGuigan Wines team to the prestigious title of International Winemaker of the Year and Australian Producer of the Year, becoming the first winemaker in the competition’s 44-year history to win this award four times.
When it comes to food, what are the first elements to consider when pairing wine? “The key to any wine pairing with summer foods is refreshment. A wine, red or white, that is balanced with a lovely acidity and just makes you want to reach for next glass is the most important factor!”
How can we be sure the wine won’t over-power food, or vice versa? “To be honest, there’s no ‘one size fits all’ solution here, as it’s all a matter of personal taste. What’s too strong for one palate will be another’s idea of heaven. The best thing you can do is experiment. Start with what you like and then go and discover all sorts of new flavour combinations, styles and pairing — wine is diverse and you can have a bit of fun with it, so we shouldn’t stick to any rules!”
Something like a fruit salad? Go with McGuigan Black Label Moscato. Cheese? Try the new McGuigan Single Batch Shiraz. Chocolate pudding? Push the boundaries and try McGuigan Black Label Sparkling Shiraz — who wouldn’t want a classic Aussie fizz with dessert!”
What is the best way to store wine, especially if you’re bringing it for an outdoor event? “We’ve got some experience of this back home in Australia — if you’re heading to an outdoor event, the trick is to keep the wine the same temperature it was in the house. We’ll always keep insulated bags in the car due to the heat when bringing the wine home from the store, but it works both ways!”
What foods pair best with tannic wines? “In my view, one of the most complimentary pairings is that of Cabernet Sauvignon and lamb. The beautiful structured tannins of a Cabernet, such as McGuigan Founder’s Series Coonawarra Cabernet Sauvignon, cut through what can be fatty but ultimately delicious meat. A match made in heaven.”
What sorts of wines are best for dessert? “The easiest option here would be to say a sweet or dessert wine like a late harvest Muscat. But it really depends on what you’re having and how sweet the dessert is.
52 Easy Food
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what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
54-75
IN THIS SECTION
WEEKLY MENU PLANNER, p54
Keep it simple, keep it quick with our whole week's worth of tasty family meals
www.easyfood.ie
EF131_XX Intro Pages.indd 53
SUMMER SKEWERS, p66
Does anything scream summer quite like barbecued skewers?
SMOKIN' BONES, p72
Cooking with a smoker is a traditional — and delicious —barbecue favourite
Easy Food 53
24/05/2018 14:23
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
54 Easy Food
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JUNE/JULY 2018
24/05/2018 12:00
what's for dinner? weeknight meals
Monday Saag Halloumi Serves 4 2½ tbsp ghee or vegetable oil 300g Halloumi, sliced into strips Juice of ½ a lemon 1 onion, finely chopped 300g spinach Bunch of fresh coriander, roughly chopped 1 x 3cm piece of fresh ginger, grated 3 garlic cloves, crushed 1 tbsp garam masala Black pepper ½ tbsp ground cumin 4 tbsp natural yoghurt To serve: Green chillies, deseeded and sliced Basmati rice or naan 1 Heat one tablespoon of the ghee in a pan over a medium-high heat. Cook the Halloumi for 2-3 minutes per side until golden. Squeeze
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Meat-f ree Monday
over the lemon juice, then transfer to a plate. Cover with tin foil and set aside. 2 Heat the remaining ghee in the same pan over a medium-low heat. Add the onion and cook for 6-8 minutes until softened. 3 Blanch the spinach in boiling water for 30 seconds, then drain. Transfer to the bowl of a food processor, add the coriander and pulse to form a rough sauce. 4 Add the ginger and garlic to the pan with the onion and cook for a further two minutes until fragrant. Add the garam masala and cumin and cook for one minute, stirring. 5 Add the spinach mixture and bubble for 1012 minutes. Season with plenty of pepper. 6 Stir the yoghurt into the spinach mix and warm through, stirring. Divide the spinach curry between plates and add the Halloumi. Scatter with sliced green chillies and serve with rice or naan.
TOP TIP: For a more traditional version, use Paneer in place of the Halloumi.
Per Serving 375kcals, 28.1g (18.9g saturated), 13.5g carbs (2.6g sugars), 19.9g protein, 3.1g fibre, 0.826g sodium
Easy Food 55
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Tuesday Chorizo and egg salad Serves 4 500g baby new potatoes 8 eggs 200g green beans, trimmed 1 tsp olive oil 200g spicy chorizo, sliced 1 garlic clove, crushed 2 shallots, chopped 2 tbsp apple cider vinegar 1 tsp wholegrain mustard 2 tbsp fresh parsley, chopped 200g baby spinach
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1 Bring a large pan of salted water to a boil over a high heat. Add the potatoes and cook for 12 minutes until tender. After five minutes of cooking, add the eggs to the pan. After another five minutes, add the green beans. 2 Drain well and transfer the eggs to a bowl of iced water. 3 Heat the oil in a pan over a medium-high heat and cook the chorizo for 1-2 minutes until golden. Transfer to a plate using a slotted spoon and set aside, leaving the oil from the chorizo in the pan. 4 Add the shallots and cook for 3-4 minutes until just softened. Add the garlic to the pan and cook gently for one minute longer. 5 In a small bowl, combine the vinegar, mustard and parsley. 6 Remove the pan from the heat and stir in
the vinegar mixture. In a bowl, toss the warm dressing with the potatoes, beans, chorizo and some salt and black pepper. 7 Divide the baby spinach amongst serving plates and top with the potato mixture. Remove the shells from the eggs, cut into quarters and add to the salad to serve.
Per Serving 495kcals, 29.9g (10.3g saturated), 28.5g carbs (3.3g sugars), 27.9g protein, 4.5g fibre, 0.809g sodium
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JUNE/JULY 2018
24/05/2018 12:00
what's for dinner? weeknight meals
Wednesday Open steak sandwiches with lemon Parmesan dressing Serves 4 600g sirloin steaks Salt and black pepper 1 tbsp vegetable oil ½ a small red onion, thinly sliced 4 tbsp wholegrain mustard Juice of 1 lemon 120ml olive oil, plus more for bread 30g Parmesan, grated 2 ciabattas, split lengthwise 4 generous handfuls of rocket
1 Heat a large griddle pan over a high heat. Season the steaks generously with salt and pepper, then rub all over with vegetable oil. 2 Cook the steaks for three minutes per side or until cooked to your liking. Transfer to a cutting board and allow to rest for 10 minutes, setting the pan aside. 3 In a blender or food processor, whizz together the mustard and lemon juice. With the motor running, stream in the olive oil, then gradually add the Parmesan. Stream in one tablespoon of water and blend until smooth. Season with salt and pepper. 4 Return the pan in which you cooked the
steaks to a medium heat. Drizzle the cut sides of the ciabattas with olive oil and cook in the pan, cut side down, for five minutes until golden brown. 5 Cut each piece of bread in two to form four pieces altogether. Place cut side up on serving plates and drizzle each with a little of the dressing. Top with the rocket and onion. Season with salt and pepper and drizzle with half of the remaining dressing. 6 Slice the steaks against the grain, trimming away any fat. Arrange the slices on top of the rocket and drizzle with the remaining dressing to serve. Per Serving 700kcals, 47.7g (9.9g saturated), 15.8g carbs (2.3g sugars), 53.2g protein, 2.7g fibre, 0.371g sodium
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Thursday Spaghetti with lemon olive sauce and crunchy crumbs Serves 4 140ml olive oil 60g breadcrumbs Salt and black pepper Zest and juice of ½ a lemon 320g spaghetti 4 anchovy fillets packed in oil, very finely chopped 1 garlic clove, crushed Large handful of fresh parsley, chopped Small handful of fresh basil, chopped 60g green olives, pitted and sliced 2 tbsp capers, rinsed and drained 50g Parmesan, grated, plus extra for serving
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1 Heat 20ml of the olive oil in a pan over a medium heat and cook the breadcrumbs for 4-5 minutes until golden, stirring frequently. Season with salt and pepper; transfer to paper towels to drain and toss with the lemon zest. 2 Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain, reserving about 100ml of the cooking liquid. 3 In a large bowl, combine the anchovies, garlic, parsley, basil, olives, capers and the remaining 100ml olive oil. Mix well and season with pepper. 4 Add the pasta to the sauce along with 60ml of the reserved cooking liquid and the Parmesan.
Toss to combine, adding a splash more cooking liquid if needed, until the sauce coats the pasta. Add the lemon juice and season to taste. 5 Divide between bowls and top with the crunchy crumbs and some extra grated Parmesan. Per Serving 634kcals, 36.8g (6.9g saturated), 57.4g carbs (1.2g sugars), 21.4g protein, 1.6g fibre, 1.347g sodium
JUNE/JULY 2018
what's for dinner? weeknight meals
Friday Breaded chicken with summer veg Serves 4 2½ tbsp olive oil, plus extra for greasing 150g breadcrumbs 1 tsp dried oregano 60g plain flour 2 eggs Pinch of dried chilli flakes 4 chicken fillets 120ml tomato sauce 100g Mozzarella, grated 2 medium courgettes, chopped 250g cherry tomatoes, halved 4 tbsp fresh basil, chopped
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a large baking tray with oil. 2 Place the chicken fillets between two sheets of cling film, rolling the edges together, and pound to an even thickness using a rolling pin. 3 In a shallow bowl, combine the breadcrumbs and oregano. Place the flour in a second bowl and beat the eggs together in a third. 4 Dip the chicken in the flour, turning to coat, then dip in the eggs and finally in the breadcrumb mixture, pressing the crumbs on to coat. 5 Heat two tablespoons of the olive oil in a large pan over a medium-high heat. Working in batches to avoid crowding the pan, cook the chicken for one minute per side until golden. Place chicken cutlets on the prepared baking tray. 6 Top each chicken fillet with two tablespoons
of tomato sauce and add 30g of the grated Mozzarella to each one. Place in the oven for 5-6 minutes until the cheese is melted and bubbling and the chicken is completely cooked through. 7 Wipe out the pan with a ball of kitchen paper, add the remaining half tablespoon of oil and heat over a medium-high heat. Cook the courgette and corn for 3-4 minutes. Add the cherry tomatoes and cook for another 1-2 minutes. 8 To serve, top the chicken with the sautéed vegetables and scatter with chopped fresh basil. Per Serving 574kcals, 21.2g (5.5g saturated), 42.7g carbs (7.2g sugars), 52.1g protein, 4.5g fibre, 0.64g sodium
Ruth Fitzsimon “Breaded chicken is a firm favourite at ours, so it was good to try this twist for a family weekday dinner. It was easy to follow, with no unusual ingredients, so no special shopping required (always a plus!) and makes a good prep-ahead dish. I used tomato passata for the sauce as that’s what I had. All five of us really enjoyed the chicken. It was juicy, tasty and satisfying — a chicken schnitzel pizza if you will! I felt the summer veg lacked a punch, as my taste buds were craving garlic with the courgette and tomato, so I would add some next time."
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Saturday
Prawn and mango tacos with fast ‘n’ fresh salsa Serves 4
2 tbsp vegetable or coconut oil ½ a red onion, chopped 2 garlic cloves, crushed 2 tbsp soy sauce Juice of 1 lime 2 tbsp sweet chilli sauce ½ tsp dried chilli flakes 600g raw prawns, peeled and deveined 1 mango, chopped For the salsa: 200g cherry tomatoes, quartered
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2 green chillies, deseeded and finely chopped 1 x 198g tin of sweetcorn 3 spring onions, chopped 1 ripe avocado, peeled and chopped Handful of fresh coriander, chopped Juice of 1 lime To serve: Small soft tortillas or hard taco shells 1 In a bowl, toss together the tomatoes, chillies, sweetcorn, spring onions, avocado and coriander. Sprinkle with salt to taste and squeeze the lime juice over the top. Set the fresh salsa aside.
2 Heat the oil in a large pan over a medium heat. Add the red onion and cook for 5-6 minutes until softened. 3 Add the garlic, soy sauce, lime juice, sweet chilli sauce, chilli flakes and prawns and toss to combine. Cook for 3-5 minutes until the prawns are pink and cooked through. 4 Add the mango, stir to incorporate and heat through for 1-2 minutes. 5 Serve the prawn and mango with the fresh salsa and small soft tortillas or hard taco shells. Per Serving 499kcals, 20.5g (4.4g saturated), 43g carbs (8.9g sugars), 48.3g protein, 5.5g fibre, 0.392g sodium
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what's for dinner? weeknight meals
Dessert
Pineapple and coconut ice pops Makes 12-14 1 x 565g tin of pineapple in juice 200ml full-fat coconut milk 2 tbsp honey Zest and juice of 2 limes 1 In a blender, combine the pineapple and its juice with the coconut milk, honey and lime zest and juice. Whizz until smooth.
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2 Pour the mixture into popsicle moulds and freeze for 3-4 hours until solid. After one hour, stick a popsicle stick in each serving and continue to freeze until solid. 3 Run lukewarm water on the outside of each mould to remove. Per Serving 67kcals, 3.5g (3.1g saturated), 9.6g carbs (8.8g sugars), 0.5g protein, 0.7g fibre, 0.003g sodium
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For more great recipes u sing peaches, flip to p.30!
Sunday
Pork and peach skewers with harissa and honey Serves 4 2 tbsp olive oil 2 tbsp honey 1 tbsp harissa 2 garlic cloves, crushed 1 tsp dried coriander 1 tsp dried oregano 1 tsp ground cumin 1 tsp smoked paprika 500g pork fillet, cut into bite-sized pieces 3 medium-ripe peaches, pitted and cut into bite-sized pieces
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For the harissa lime yoghurt: 200g Greek yoghurt 2 tbsp harissa Juice of 1 lime To serve: Fresh mint, chopped Sweet potato chips 1 In a jug, whisk together the olive oil, honey, harissa, garlic, coriander, oregano, cumin, smoked paprika and a pinch each of salt and black pepper. Pour into a sealable bag and add the pork and peaches. Place in the fridge to marinate overnight. 2 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4 and line a large baking tray
with parchment paper. 3 Remove the pork and peaches from the marinade and thread onto skewers, alternating pieces of pork and peach. Place on the prepared baking tray. 4 Place in the oven and cook for 12-15 minutes, turning occasionally, until the pork is completely cooked through. 5 In a bowl, combine the yoghurt, harissa and lime juice. 6 When the skewers are ready, scatter with chopped fresh mint and serve with sweet potato chips and the harissa lime yoghurt. Per Serving 536kcals, 30.3g (6.9g saturated), 26.9g carbs (22.2g sugars), 38.9g protein, 2.2g fibre, 0.189g sodium
JUNE/JULY 2018
24/05/2018 12:03
what's for dinner? weeknight meals
Dessert
Melon granita Serves 6 100g sugar 3 tbsp water 1 honeydew melon, peeled, deseeded and cut into cubes 1 tsp lemon juice 1 tsp lemon zest Fresh mint, to serve 1 Combine the sugar and water in a small saucepan over a medium-low heat. Cook for 5-6 minutes, stirring occasionally, until the sugar has dissolved. Set aside. 2 In the bowl of a food processor, combine the cubed melon chunks, lemon juice and zest. Whizz until smooth. 3 Stir in the sugar syrup. Pour the mixture into a large shallow dish, cover with cling film and place in the freezer. 4 Around 30 minutes later, take the semifrozen mixture out of the freezer and stir to break up any ice crystals. Return to the freezer for 3-4 hours. 5 Garnish with fresh mint to serve. Per Serving 140kcals, 0.3g (0.1g saturated), 36.1g carbs (34g sugars), 1.2g protein, 1.7g fibre, 0.039g sodium
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Easy Food 63
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Loose ends
When your dog’s paw pads look dry or cracked, rubbing a little coconut oil in will provide relief.
Make double or triple the amount of dressing for the chorizo and egg salad and use it on any other salads throughout the week.
One packet of fresh mint will do for the pork and peach skewers and both of the fruity desserts.
Cut down on calories and fat by using Greek yoghurt in place of mayonnaise when making egg salad or tuna salad for sandwiches.
Use small soft tortillas as bases for mini pizzas, perfect for a lunch or quick snack. Simply top with tomato sauce and add grated Mozzarella, a pinch of dried oregano and your favourite toppings, then cook under the grill until the cheese is bubbling.
One packet of fresh green chillies will do for both the saag Halloumi and the prawn and mango tacos.
64 Easy Food
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Make double the mango salad for the tacos and enjoy the surplus with the following day’s lunch — it goes well with grilled chicken.
JUNE/JULY 2018
24/05/2018 12:04
THE COOKCENTRE COLLECTION. To find out more about the collection of range cookers from Belling, please contact Glen Dimplex Ireland on t: 00 353 1 842 4833 e: salesireland@glendimplexireland.com w: www.glendimplexireland.com
Belling rangeBelling Cookcentre A4 April EF131_065 Ad.indd 2 2018.indd 1
19/04/2018 12:05 08:52 24/05/2018
Summer Skewers
Does anything scream summer quite like barbecued skewers?
66 Easy Food
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24/05/2018 10:32
what’s for dinner? skewers
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Steak fajita skewers Servings 6-8
800g sirloin steak, cut into cubes 1 tbsp cumin 1 tbsp chilli powder 1 tbsp garlic powder Salt and black pepper 2 green peppers, cut into cubes 2 red peppers, cut into cubes 1 large white onion, cut into cubes 8-10 skewers (soaked in water for 20 minutes if wooden)
68 Easy Food
1 Preheat a barbecue or griddle pan to a medium-high heat. 2 Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the cubes of steak are evenly coated. 3 Slide a piece of steak down one of the skewers, followed by pieces of green pepper, red pepper, and onion. Repeat until there is only a 3cm gap on the top of the skewer. 4 Repeat with the remaining skewers.
5 Grease the surface of the barbecue or griddle pan by rubbing with a tongs and some oiled kitchen paper. 6 Cook the skewers for about 10-15 minutes with the lid closed, flipping them halfway.
Per Serving 215cals, 6.8g (2.4g saturated), 5.6g carbs (2.3g sugars), 31.5g protein, 1.4g fibre, 0.09g sodium
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JUNE/JULY 2018
what’s for dinner? skewers
Roasted veggie skewers Servings 6-8
4 tbsp olive oil 2 tbsp lemon juice 1 tbsp dried oregano Salt and black pepper 2 courgettes, sliced into rounds 200g chestnut mushrooms 2 medium red onions, cut into cubes 2 red peppers, cut into cubes 2 yellow peppers, cut into cubes 4-5 skewers (soaked in water for 20 minutes if wooden)
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1 Preheat a barbecue or griddle pan to a medium-high heat. 2 Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed. 3 Slide a courgette slice down one of the skewers, followed by pieces of mushroom, red onion, and peppers, repeating until there is just a 3cm gap remaining at the top of the skewer.
4 Repeat using the remaining skewers and vegetables. Brush each skewer liberally with the oil mixture. 6 Cook the skewers for 12-18 minutes with the lid closed, flipping halfway.
Per Serving 112kcals, 7.5g (1.1g saturated), 11.4g carbs (2.6g sugars), 2.7g protein, 2.5g fibre, 0.03g sodium
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Easy Food 69
Teriyaki chicken skewers Servings 6-8
500g chicken thigh fillets, cut into cubes 250ml soy sauce 150g brown sugar 1 tbsp sesame seeds 4 spring onions, chopped 1 pineapple, cut into cubes 4-5 skewers (soaked in water for 20 minutes if wooden) 1 Preheat a barbecue or griddle pan to a medium-high heat.
2 In a bowl, combine the chicken, soy sauce, brown sugar, sesame seeds and spring onions, stirring to coat the chicken. Cover and place in the fridge to marinate for at least two hours. 4 Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 3cm gap at the top. 5 Repeat with the remaining chicken, pineapple and skewers. 6 Grease the surface of the barbecue or griddle pan by rubbing with a tongs and some oiled kitchen paper. 7 Cook the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during barbecuing. Per Serving 237cals, 5.3g (1.4g saturated), 27.2g carbs (23g sugars), 20.8g protein, 1.2g fibre, 1.955g sodium
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JUNE/JULY 2018
what’s for dinner? skewers
Spicy prawn and chorizo skewers Serves 4-6
300g chorizo, cut into cubes 20 raw prawns, peeled and deveined 2 tsp harissa 2 garlic cloves, crushed Juice of ½ a lemon 60ml mayonnaise 60ml natural Greek yoghurt 3 tbsp fresh parsley, chopped 1 Preheat a barbecue or griddle pan to a medium-high heat. 2 Slide a piece of chorizo down the skewer, alternating between chorizo and
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prawns, until there is a 3cm gap on the top of the skewer. 3 Repeat with the remaining skewers. 4 Grease the surface of the barbecue or griddle pan by rubbing with a tongs and some oiled kitchen paper. 5 Cook the skewers for about 12-18 minutes with the lid closed, flipping them halfway. 6 Whisk together the harissa, garlic, lemon
juice, mayonnaise, yoghurt and parsley. Drizzle on top of the skewers to serve, or serve on the side for dipping.
Per Serving 279cals, 18.3g (18.3g saturated), 4.8g carbs (0.9g sugars), 22.3g protein, 0.1g fibre, 0.667g sodium
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Smokin
BONES Cooking with a smoker is a traditional — and truly delicious — barbecue favourite
Note:
Recipes and images from The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas by Paula Forbes Published by Abrams €26/£22.99 Photographs by Robert Strickland
72 Easy Food
These re cipes require a smoker — shop-b ought or homema de — to prepare .
JUNE/JULY 2018
cooking for fun meat smoking
Central Texas–style smoked brisket Serves 10–12 “Traditionally, Central Texas barbecue is seasoned with just salt and pepper. You can go that route if you want, or add a tablespoon each of any/all of the following: paprika, chile powder, cumin, or granulated garlic powder. Your call. Do note that if you don’t live in a barbecue region, you might have to call ahead and order a whole brisket from your butcher. Smoking the brisket will take at least 12 hours plus time to rest, so please prepare accordingly. If I plan to serve a brisket at 7pm for dinner, I take it out of the refrigerator at 5am that day at the latest.” 2 tbsp salt 2 tbsp coarse-ground black pepper 1 packer-cut brisket (about 5.4kg) 1 The night before you smoke the brisket, combine the salt, pepper, and optional seasonings together to prepare the rub. Trim the fat to between 6 and 12mm all over the brisket. Pat the meat dry and rub it generously with the seasoning, then set it on a sheet pan and cover it with plastic or foil. Refrigerate until morning.
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2 On the day of the smoke, take the brisket out of the refrigerator and let it come to room temperature while you get the fire going. 3 Prepare a smoker to around 107°C. Once you’ve held it at that temperature for about 30 minutes, place the brisket directly on the grates of the smoker, fat side up, with the thicker end closer to the fire. 4 Leave it alone for a while, while keeping the smoker’s temperature at 107˚C. After a few hours, you can check it periodically to take the internal temperature of the brisket, but otherwise don’t mess with it too much. 5 At first, the meat’s temperature will rise pretty steadily. But at a certain point, you’ll notice that the internal temperature of the brisket stops going up, somewhere around 71˚C/160°F. This is called the stall. If you wrap the brisket at this point, it will help you get through the stall. (Some people consider this cheating. You can skip this step if you like, but it will take longer.) You can wrap the brisket in butcher paper, which is what the pros do, or you can wrap it in parchment paper (not waxed paper) or foil. Make sure it’s fully wrapped, and put it back in the smoker. 6 Cook the brisket for several more hours, until the internal temperature of the meat reaches
93˚C Some pitmasters recommend going even higher, to 96˚C, if you can wait that long. 7 Take the brisket off the smoker and let it rest for at least one hour at room temperature, or longer in a cooler. Slice and serve. While the brisket cooks “When you start, the brisket is limp. It would just fall over your hand as you pick it up. As it cooks, it starts to shrink and tighten up. It’s pulling in that heat, that smoke, and it’s getting real tight. It’s kind of like if you were to step into a hot bath. You tense up at first, until you get used to the temperature, then you kind of loosen up. You don’t want any bounce back when you go to tap it. If you touch it and it’s like a watermelon, you have a long time to go. If you can start to get a little press in, but it wants to give you a bounce back, you need to cook it a little longer. It’s done when you’re almost able to put your thumb through it.” Lance Kirkpatrick, Stiles Switch Austin, Texas Per Serving 925kcals, 31.5g (11.9g saturated), 0.7g carbs (0g sugars), 149.8g protein, 0.3g fibre, 1.406g sodium
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From-scratch kielbasa Makes around 20 (15cm) sausage links. “Tom Micklethwait and his crew (Micklethwait Craft Meats) smoke all kinds of meat, but this tiny, acorn-adorned trailer is known for its house-made sausages. These can range from pork belly andouille to jalapeño cheddar to good old-fashioned Texas hot links. I’m partial to the kielbasa, a spicy sausage that mixes pork and beef. If you don’t like it spicy you can skip the chile flakes, but make sure you include the curing salt, a necessary sausage ingredient you can buy online. Make sure your equipment and ingredients are super clean and chilled when making sausage.” 1.8kg pork shoulder, cut into 2.5cm chunks
450g beef brisket, cut into 2½cm chunks 1½ tbsp salt ½ tsp pink curing salt 3 tbsp coarse-ground black pepper 2 tbsp minced garlic 1 tbsp yellow mustard powder ½ tsp grated nutmeg ¼ tsp ginger powder 4 tbsp fresh sage, finely chopped 1 tbsp red chilli flakes 75 ml pineapple nectar (or substitute pineapple juice) 115g natural (hog) sausage casings 1 Place the meat in the freezer until thoroughly chilled but not frozen, about 30 minutes. 2 Combine the salt, curing salt, black pepper, garlic, mustard powder, nutmeg, ginger, sage, chile flakes, and pineapple nectar in a large bowl and add the meat, making sure the meat
is thoroughly covered in the seasonings. Run the meat mixture through a meat grinder with a 6mm grinding disc, according to the manufacturer’s instructions. 3 Prepare the casings: Run cold water through them to open them up and check for holes. Place them in a bowl of cold water. 4 Add about 120ml cold water to a sheet pan and place it in front of a sausage stuffer. Fit one of the casings over the nozzle of the stuffer and put the meat mixture in the canister. Begin gently pushing the meat mixture through the stuffer, letting the stuffed sausage coil onto the sheet pan. When the casing is full, twist it off into 15cm links. Repeat until you’ve used up the meat mixture. 5 Cook in the smoker; these sausages can also be boiled or roasted or grilled, as you wish. Per Serving 313kcals, 20.8g (7.7g saturated), 1.7g carbs (0.5g sugars), 28.1g protein, 0.5g fibre, 0.775g sodium
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cooking for fun meat smoking
Ribs Makes as many ribs as you have hungry friends (or room on your smoker) “Lance Kirkpatrick, pitmaster at Stiles Switch, acknowledges that ‘there are dozens if not hundreds of ‘recipes’ for pork ribs that mostly differ in the ingredients used for the rub, and whether the ribs are dry or wet.’ At Stiles Switch, he keeps it simple, and says this ‘ensures your best effort each time.’ So go crazy with the rubs — or don’t. Either way, this method will get you where you’re going.” Salt Black pepper Pork ribs, your choice of cut (Stiles Switch uses spare ribs) 1 Liberally salt and pepper both sides of the ribs and refrigerate overnight. 2 Prepare a smoker to 120˚C (250°F). 3 Place the ribs bone side down, with the thicker end of the rack pointed toward the firebox. Cook for one hour, then turn the ribs so the thinner end of the ribs points toward the firebox. Cook for another 40 minutes, then turn again. 4 At this point, start checking the ribs every 20 minutes. You’ll know they’re done when they have some give — they’ll flop over the side of a pair of tongs when you lift them off the pit. 5 Wrap the ribs and let them rest for at least 30 minutes before serving. Per Serving 765kcals, 59.1g fat (21.5g saturated), 0g carbs, 0g sugars, 54.6g protein, 0g fibre, 172g sodium
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Top tip
Kirkpatrick recommends starting with a simple salt-and-pepper rub and then playing with chili powder, garlic, paprika, and flavored salts. If you like a wet rib, he recommends spritzing the ribs with apple cider vinegar or apple juice during cooking. If you like sweet ribs, try sprinkling with brown sugar toward the end of the cook — if you do it at the beginning, the sugar will burn.
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24/05/2018 12:08
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
78-93 IN THIS SECTION
SUMMER STAPLES, p78
No barbecue is complete without these crowd favourites
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EF131_XX Intro Pages.indd 77
A BIT ON THE SIDE, p82
Impress guests with these next-level versions of classic sides
ICE CREAM SUN-DAZE, p88
Enjoy the lazy days of summer with these too-cool desserts
Easy Food 77
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SUMMER No barbecue is complete without these crowd favourties!
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24/05/2018 10:37
cooking for fun BBQ
Jalapeño Cheddar BBQ burger Makes 8 1 tbsp olive oil 1 large red onion, sliced 800g good-quality beef mince Handful of fresh parsley, finely chopped 1 tbsp mustard 1 tsp Worcestershire sauce 1 tsp ketchup 1 large egg 80g fresh breadcrumbs Salt and black pepper 8 burger buns 8 slices of Cheddar
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To serve: Pickled jalapeños Crispy bacon Barbecue sauce Lettuce Sliced tomatoes 1 Heat the olive oil in a pan over a medium heat and cook the onion for 5-6 minutes, stirring occasionally, until soft and coloured. Alternatively, cook these in a foil packet on the barbecue. 2 In a mixing bowl, combine the mince, parsley, mustard, Worcestershire sauce, ketchup, egg and breadcrumbs and season generously with salt and pepper. 3 Mix everything together until just combined using clean hands. 4 Turn the mixture out onto a clean work surface and divide into eight equal pieces. Shape each one into a burger patty. Use
your thumb to press an indentation into the centre of each. 5 Transfer the burgers to a tray, cover with cling film and place in the fridge to chill for one hour. Remove and allow to sit at room temperature for 20 minutes. 6 Cook the burgers on the barbecue over a high heat for two minutes on each side, then move them to a lower-heat area of the grill and cook for another five minutes on each side. 7 In the last minute of cooking, place a slice of cheese on top of each burger and lightly toast the buns. Serve the burgers topped with the caramelised onions, jalapeños, bacon, barbecue sauce, lettuce and tomato. Per Serving 500kcals, 13.5g (3.9g saturated), 49.1g carbs (3.5g sugars), 43.2g protein, 3.1g fibre, 0.709g sodium
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Loaded sausages with pickled slaw Makes 8 150g pickled gherkins, finely chopped ½ a red onion, finely chopped 1 tomato, finely chopped Ÿ small cabbage, finely shredded 60ml mayonnaise 3 tbsp Dijon mustard ½ tsp celery salt 8 good-quality pork sausages 8 baps or buns, split
1 Combine the gherkins, onion, tomato and cabbage in a large mixing bowl. Stir together the mayonnaise and mustard, then add to the bowl. Season with the celery salt and toss to combine. 2 Preheat the barbecue to a high heat. Cook the sausages, turning every few minutes, until thoroughly browned on all sides and cooked through. 3 Serve in toasted buns topped with the picked slaw. Per Serving 198kcals, 8.5g (1.6g saturated), 24.4g carbs (4.8g sugars), 6.4g protein, 1.9g fibre, 0.569g sodium
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JUNE/JULY 2018
24/05/2018 10:37
cooking for fun BBQ
Ca jun spiced chicken drumsticks Makes 10 1 tsp paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp dried oregano ½ tsp dried basil ¼ tsp dried thyme ¼ tsp cayenne pepper Salt and black pepper 3 tbsp olive oil 10 chicken drumsticks
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1 Combine all of the ingredients, except for the chicken, in a bowl. Add the chicke and toss to coat. Cover and refrigerate for at least one hour, or overnight if possible. 2 Preheat the barbecue to a medium-high heat. When ready to cook, remove the chicken from the marinade and cook for 2025 minutes, turning to cook on all sides, until completely cooked through. Per Serving 116kcals, 6.9g (1.3g saturated), 0.4g carbs (0.1g sugars), 12.7g protein, 0.2g fibre, 0.053g sodium
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A bit on the side Impress guests with these next-level versions of classic sides
Corn-on-the-cob with chilli garlic butter Serves 6 For the chilli garlic butter: 200g butter, softened 3 garlic cloves, finely chopped 1 red chilli, finely chopped 1 tsp cayenne pepper 2 tbsp fresh coriander, chopped Juice of ½ a lime
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For the corn on the cob: 4 ears of corn, husks removed 1 tbsp olive oil Salt and black pepper 1 In a bowl, combine all of the ingredients for the chilli garlic butter. Set aside. 2 Preheat the barbecue to a medium heat. Cut each of the ears of corn into three equal pieces. 3 In a bowl, toss the corn with the olive
oil and a generous pinch each of salt and black pepper. 4 Place the corn on the barbecue and cook for 10-12 minutes, turning occasionally, until tender. 5 Slather the cooked corn with the chilli garlic butter, to serve. Per Serving 353kcals, 30.6g fat (17.7g saturated), 20.5g carbs (3.4g sugars), 3.9g protein, 3g fibre, 0.235g sodium
JUNE/JULY 2018
24/05/2018 12:41
cooking for fun summer sides
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Asparagus and Feta orzo salad Serves 4-6 60g pine nuts 1 vegetable stock cube 250g orzo 350g asparagus, woody ends snapped off, chopped into bitesized pieces 100g baby spinach, roughly chopped 12 kalamata olives, pitted and chopped ½ a red onion, finely chopped 60g Feta, crumbled For the dressing: 3 tbsp olive oil 84 Easy Food
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1 tbsp lemon juice 1 garlic clove, crushed Salt and black pepper Ÿ tsp dried chilli flakes 1 Toast the pine nuts in a dry pan over a medium heat for 2-3 minutes, shaking the pan frequently so that they don’t burn. 2 Bring a large pot of water to a boil and add the stock cube and orzo. Cook the orzo according to package instructions. Three minutes before the end of the cooking time, add the asparagus to the pot. 3 In a large bowl, combine the toasted pine nuts with the spinach, olives and red onion to a large bowl.
4 In a jug, whisk together all of the ingredients for the dressing. Pour half of the dressing over the spinach mixture and toss to combine. Set the remaining dressing aside. 5 When the orzo and asparagus are ready, drain well and add to the spinach mixture in the bowl. 6 Add the remaining dressing and stir everything together for a minute or two until the spinach wilts. 7 Crumble over the Feta and combine. Per Serving 340cals, 18g fat (3.3g saturated), 37.3g carbs (4.8g sugars), 9.9g protein, 3.9g fibre, 0.291g sodium
JUNE/JULY 2018
24/05/2018 12:41
cooking for fun summer sides
Granny Smith’s coleslaw Serves 6 For the dressing: 4 tbsp plain Greek yoghurt 3 tbsp apple cider vinegar 2 tbsp Dijon mustard 1 tbsp olive oil 1 tbsp honey 1 garlic clove, crushed Salt and black pepper
1 In a bowl, whisk together all of the ingredients for the dressing. 2 Add the cabbage, apples, carrots and onion and toss to coat in the dressing. Add extra seasoning to taste. 3 Cover and refrigerate until ready to use. Per Serving 113cals, 3.7g fat (1.1g saturated), 19.8g carbs (13.7g sugars), 2g protein, 3.8g fibre, 0.111g sodium
For the slaw: 200g cabbage, shredded 2 Granny Smith apples, cored and cut into thin matchsticks 2 large carrots, cut into thin matchsticks 1 red onion, sliced
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Roasted potato salad Serves 6-8 900g baby potatoes 2 tbsp olive oil Salt and black pepper 100g pancetta or streaky bacon lardons, chopped 8 sun-dried tomatoes in olive oil, drained and chopped, plus 3 tbsp of their oil 1 garlic clove, crushed 1½ tsp Dijon mustard 20ml red wine vinegar 3 large handfuls of rocket 60g Parmesan, shaved
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1 Preheat the oven to 200ËšC/180ËšC fan/ gas mark 6. Line a large baking tray with parchment paper and set aside. 2 Scrub the potatoes well, halving or quartering large ones so they all measuring roughly 2cm pieces. 3 Arrange the potatoes in a single layer on the prepared baking tray. Drizzle with the olive oil and season with salt and pepper. Toss to coat. 4 Roast the potatoes for 30-35 minutes, tossing and rotating the tray halfway through, until browned and tender. Allow to cool for five minutes. 5 Heat a large pan over medium-high heat. When hot, add the pancetta and cook for
3-4 minutes until golden-brown and crispy. Use a slotted spoon to transfer to a plate lined with kitchen paper. 6 Pour any fat released from the pancetta into a small bowl and add the garlic, mustard, red wine vinegar and the oil from the tomatoes. Whisk until smooth. Season with salt and pepper. 7 Place the warm potatoes in a large bowl and add the pancetta, chopped sundried tomatoes and rocket. Drizzle with the dressing and toss to coat. 8 Top the salad with shaved Parmesan and serve immediately. Per Serving 258cals, 18g fat (4.4g saturated), 15.7g carbs (0.1g sugars), 10.4g protein, 3.2g fibre, 0.438g sodium
JUNE/JULY 2018
24/05/2018 12:42
gift guide local food
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Easy Food 101
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24/05/2018 13:01
cooking for fun ice cream
ICE CREAM
sun-daze Enjoy the lazy days of summer with these too-cool desserts
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Chocolate cherry ice cream sandwiches Makes 10 1 litre vanilla ice cream, softened 100g white chocolate, grated Pink food colouring, as needed 200g cherries, pitted, finely chopped 20 double chocolate cookies 100g dark chocolate, melted
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1 Spoon the ice cream into a large bowl. Beat in the white chocolate and a few drops of food colouring until a pink shade is reached. 2 Fold through the cherries. Pour into a freezer container and freeze until firm. 3 Place a tray lined with parchment paper into the freezer. Spoon about four tablespoons of ice cream onto the rippled side of half of the cookies. Sandwich together with the remaining cookies,
pressing together so the ice cream reaches the edges. Smooth the edges with a knife dipped in warm water. 3 Freeze again until ready to serve. Per Serving 258kcals, 12.9g (7.9g saturated), 33.8g carbs (20.3g sugars), 2.3g protein, 0.9g fibre, 0.086g sodium
JUNE/JULY JUNE 2018
24/05/2018 13:02
cooking for fun ice cream
Banana split pavlova Serves 8 For the pavlova: 6 egg whites 300g caster sugar 2 tsp white vinegar 1 tbsp cornflour For the topping: 300ml vanilla ice cream 300ml chocolate ice cream 300ml strawberry ice cream 300ml whipped cream 150ml strawberry sauce 150ml chocolate sauce 4 bananas, thickly sliced or halved lengthwise
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150g strawberries, halved 60g salted peanuts, chopped Glacé or maraschino cherries 1 Preheat the oven to 120°C/100˚C fan/ gas mark ½ and line a baking tray with parchment paper. 2 Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar has dissolved. Add the vinegar and cornflour and fold until just combined. 3 Spoon the meringue onto the lined tray and use a spatula to shape into a 20cm disc. Bake in the oven for 1½ hours or
until the pavlova is dry to the touch. Turn off the oven and leave inside, with the door ajar, to cool completely; this will likely take about 4-5 hours, or overnight if possible. Transfer to a serving plate. 4 Line two large baking trays with parchment paper. Add scoops of each ice cream flavour to the tray and freeze until firm. 5 Place the pavlova on a serving plate. Dollop with whipped cream and top with the ice cream scoops. Drizzle with sauces and top with bananas, strawberries, peanuts and cherries. Serve immediately. Per Serving 711kcals, 31.9g (18.1g saturated), 101.6g carbs (86.9g sugars), 10.8g protein, 3.8g fibre, 0.13g sodium
Cover
Cook the
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JUNE/JULY JUNE 2018
24/05/2018 13:02
cooking for fun ice cream
Oreo fudge ice cream sandwich cake Serves 16 12 ice cream sandwiches (we used Icebergers) 250ml chocolate fudge sauce 300ml whipped cream 150g Oreos Salted caramel sauce 1 Layer three of the ice cream sandwiches into a 900g loaf tin lined with cling film. 2 Spread with a layer of chocolate sauce, then add a layer of whipped cream and some Oreos. 2 Continue layering in alternating patterns until you use all of the ice cream sandwiches. Spread the top with the whipped cream. 3 Drizzle some caramel sauce and the rest of the chocolate fudge sauce over the top. Add the remaining Oreos, roughly crushing some to scatter over. 4 Freeze for four hours until firm. Leave to come to room temperature for a few minutes before removing from the tin and cling film. Slice to serve. Per Serving 309kcals, 17.2g (10.6g saturated), 36.4g carbs (21.6g sugars), 5.3g protein, 0.8g fibre, 0.308g sodium
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
96-100 IN THIS SECTION
SUNNY SALADS, p96
This month's Home Ec expert shares tips for making the healthiest summer salads
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EF131_XX Intro Pages.indd 95
EASY JUNIORS, p99 Give pizza a fruity twist with this homemade treat!
Easy Food 95
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SUNNY SALADS Sinead Keegan of Trinity Comprehensive School in Ballymun, Dublin, shares tips for making the healthiest summer salads
Summertime means salad time, but how do we achieve that all-important balance between satisfaction and being healthy? A bowl of greens will often leave us thinking about the next snack shortly after eating, while many of the more filling salad options are loaded with unwanted calories. Get inspired to create nutritious, filling salads this summer with these salad dos and don’ts.
DO 4 Go for different greens Iceberg lettuce is mainly water, and therefore lacks essential nutrients such as vitamins and fibre. Choose darker greens such as spinach, baby kale, watercress and romaine lettuce. These greens will add extra flavour and are more nutritious than iceberg. 4 Pack in the protein and heart healthy oils Protein and healthy oils are an important part of our daily diet, and are an excellent opportunity to add flavour and texture to a salad. Add some punch to your leaves with these healthy options: Flax seeds and nuts, beans, boiled eggs, barbecued or grilled lean meats, fish, chickpeas and/or lentils. 4 Make your own Prepared salads are often loaded with nutrient-poor ingredients and come with
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a pack of creamy, high calorie dressing. While tempting and very convenient, they will do little to boost your nutrient intake or reduce your waistline. 4 Make it colourful Fresh fruits and vegetables are excellent sources of antioxidants, vitamins and minerals as well as being low in calories. Including a variety of colour also adds aesthetics, making your salad more.
DON'T
fruits, vegetables, and lean proteins.
✗ Add croutons Although tasty, croutons add little nutritional value and are often high in fats, calories and additives. Try including some nuts or roasted pumpkin seeds instead for that added crunch.
✗ Go over the top Although favourite toppings such as grated cheese and bacon add flavour, they can also turn an otherwise nutritious salad into a calorific disaster. Choose a couple of teaspoons of shaved Parmesan for that cheesy flavour or some nuts to add crunch.
✗ Drench your leaves Adding dressings to salads can cause the calorie count to soar and conceal the natural flavours of the salad. Ask for your dressing on the side when dining out, and mix in a little at a time until you are happy with the flavour.
✗ Go crispy with proteins Crispy is code for breaded and fried in unwanted extra fats. Opt for grilled, steamed or poached proteins such as chicken, fish or eggs.
✗ Get bored Mix it up. Avoid falling into the routine of making the same salad again and again, which will cause your once interesting and healthy salad to become a forgotten bowl at the back of the fridge. Be brave and experiment with different leaves,
JUNE/JULY 2018
24/05/2018 12:35
kids’ kitchen home ec
TABBOULEH Serves 4 150ml water Pinch of salt 100g couscous 1 tbsp fresh mint, parsley and coriander, chopped 1 tomato, chopped ½ a pomegranate, seeds removed ½ red onion, finely chopped Zest and juice from ½ lemon 2 tbsp olive oil 1 Boil the water and add the pinch of salt. Add the couscous, stir once, cover and remove from the heat. Set aside for 10 minutes to soften. 2 When the couscous has softened, mix in all of the other ingredients and pour into a serving dish. Fluff up the salad with a fork before serving. 3 Garnish with a lemon wedge and some mint leaves. Per serving:556kcals, 22.9g fat (11.1g saturated), 48.6g carbs (6.2g sugars), 38.3g protein, 2.3g fibre, 0.409g sodium
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SALADE NIÇOISE Serves 2 1 head of romaine lettuce 3 tomatoes, quartered 2 hard boiled eggs, quartered 6 anchovy fillets, halved lengthways 12 olives 2 tsp capers 200g cooked tuna 1 red pepper, deseeded cut into strips 6 tbsp olive oil 1 garlic clove, crushed Salt and black pepper 1 tbsp fresh tarragon, chopped
1 Keep the lettuce whole and wash well. Remove the outer leaves and arrange around the edge of a serving bowl. Chop the remaining lettuce into large chunks and place in the centre of the bowl. 2 Add the tomatoes, hard boiled eggs, anchovy fillets, black olives, capers, tuna and red pepper. 3 Mix the oil with the garlic, salt and pepper and the tarragon. Spoon this dressing evenly over the salad and toss lightly before serving.
Per serving: 556kcals, 22.9g fat (11.1g saturated), 48.6g carbs (6.2g sugars), 38.3g protein, 2.3g fibre, 0.409g sodium
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kids’ kitchen easy juniors
Easy Food juniors
Give pizza a fruity twist with this homemade treat
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Easy Food 99
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Fruit pizza Serves 8
1
2
3
4
5
6
:-)
Easy Food juniors
ep! and ke Cut out
300g oats 120g oat flour ½ tsp ground cinnamon 1 tsp pure vanilla extract 250g honey 3 tbsp vegetable oil (or coconut oil, melted) For the topping: 200ml vanilla yoghurt 80g blackberries 80g raspberries 100g strawberries, sliced 2 mandarins, peeled 1 medium kiwi, peeled and sliced
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 23cm springform tin with parchment paper and set aside. 2 In a large bowl, combine the oats, oat flour, cinnamon and vanilla together. Mix in the honey and oil until the dough is combined and sticks together. 3 Spread the mixture into the prepared tin and press down firmly with a spatula or the bottom of a glass cup. 4 Bake the base in the preheated oven for 10 minutes. Remove from the oven and allow to cool completely. 5 Spread the yoghurt evenly all over the top of the cooled crust. 6 Decorate in colourful patterns with your favourite fresh fruit. Enjoy immediately or place in the fridge to cool and set. Per Serving 135cals, 0.2g fat (0g saturated), 36.8g carbs (32.3g sugars), 0.8g protein, 2g fibre, 0.001g sodium
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
102-118 IN THIS SECTION
SUNSHINE TREATS, p102
These summertime snacks are begging to be enjoyed on a sunny day
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EF131_XX Intro Pages.indd 101
LIGHT AND LEAN, p106
Show off seasonal produce in these vibrant summer salads
OH MY GOODNESS!, p110
Enjoy summer in a glass with blogger Aoife Howard's nutritious tropical smoothie
FEEL GOOD FOOD, p112
These recipes are perfect for battling bloating and digestive distress this summer
Easy Food 101
24/05/2018 14:34
Sunshine treats These summertime snacks are begging to be enjoyed on a sunny day!
brought to you by
Strawberry ice pops Makes 8 1kg ripe Irish strawberries, de-stemmed and roughly chopped 1 Add half of the strawberries to a food processor and purĂŠe until smooth. Strain through a sieve to remove any seeds. 2 Add the remaining chopped strawberries to ice lolly moulds. Pour in the purĂŠed strawberry mixture. Freeze for at least four hours until firm. Per Serving 58kcals, 0.5g fat (0g saturated), 14g carbs (8.7g sugars), 1.1g protein, 3.1g fibre, 0.003g sodium
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JUNE/JULY 2018
24/05/2018 12:37
make it healthy! treats
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Summer smoothie Serves 2-3 1 ripe peach, pitted 50g blueberries 300g Irish strawberries 1 ripe banana 150ml coconut milk A large handful of ice cubes 1 Combine all of the ingredients in a blender and purĂŠe until smooth. Serve immediately or pack into a travel cup to drink on the go. Per Serving 312kcals, 19g fat (16.2g saturated), 37.9g carbs (23.9g sugars), 4.1g protein, 8.8g fibre, 0.013g sodium
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JUNE/JULY 2018
24/05/2018 12:38
make it healthy! treats
Strawberry granola parfaits Makes 4 400g low-fat Greek yoghurt 300g Irish strawberries, sliced For the granola: 100g pure oats 50g flaked almonds Pinch of cinnamon Pinch of salt 60ml honey 2 tbsp vegetable oil ½ tbsp vanilla extract
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1 Preheat the oven to 150ËšC/130ËšC fan/gas mark 2. Toss the oats, almonds, cinnamon and salt in a large bowl. 2 Whisk the honey, oil and vanilla in a small bowl. Pour over the oats and stir to coat. Spread onto the tray and bake for 45 minutes, stirring every 15 minutes. 3 Leave the granola to cool completely, then press half of the mixture into the bottom of four serving glasses. Store the rest for later. 4 Layer with the yoghurt and strawberries until the glasses are filled. Serve chilled or at room temperature. Per Serving 122kcals, 13.7g (3.7g saturated), 31.4g carbs (11.5g sugars), 11.7g protein, 5g fibre, 0.029g sodium
Easy Food 105
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LIGHT & LEAN Show off seasonal produce in these vibrant summery salads
Berries and stone fruit with lime-poppy seed vinaigrette Serves 4 350g fresh strawberries, hulled and sliced 200g fresh raspberries 200g fresh blueberries 2 peaches, halved and sliced 2 plums, halved and sliced A handful of fresh mint leaves, finely chopped For the lime-poppy seed vinaigrette: 2 tbsp plain yoghurt 2 tbsp extra-virgin olive oil 2 tbsp black poppy seeds 1 tsp honey Zest and juice from 1 lime 1 Arrange the strawberries, raspberries, blueberries, peaches and plums evenly across a large platter. Sprinkle the mint evenly on top. 2 To make the vinaigrette, in a small jar, combine the yoghurt, oil, poppy seeds, honey, and lime zest and juice and shake well for about 30 seconds. Drizzle the vinaigrette evenly over the mixed fruit and serve immediately. Per Serving 226kcals, 10.1g fat (1.2g saturated), 35.9g carbs (24.3g sugars), 3.9g protein, 8.9g fibre, 0.004g sodium
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JUNE/JULY 2018
24/05/2018 12:42
make it healthy! salad
Roasted aubergine with coriander vinaigrette Serves 6-8 1.2kg small aubergine (Asian aubergine, if possible), stemmed and halved lengthwise, then cut into 10cm pieces 2 tbsp extra-virgin olive oil For the coriander vinaigrette: 4 spring onions, thinly sliced 6 tbsp fish sauce 6 tbsp freshly squeezed lime juice (from about 2 limes) 3 shallots, minced A small handful of fresh coriander, chopped 2 tbsp sugar 4 tsp red chilli flakes Seeds from ½ a pomegranate (optional) 1 Preheat the oven to 190˚C/170˚C fan/ gas mark 5. Put the aubergine into a large mixing bowl and drizzle with the oil, mixing well to coat each piece. 2 Put the aubergine on a parchment-lined baking sheet, cut side-down, and roast in the oven for 20-30 minutes, or until the aubergine is deep brown on one side. 3 While the eggplant is aubergine, make the vinaigrette. In a large mixing bowl, combine the onion, fish sauce, lime juice, shallot, coriander, sugar and chilli flakes. Use a whisk to dissolve the sugar. 4 When the aubergine is nicely brown, remove it from the oven and add it immediately to the vinaigrette. Using a spatula, gently fold the aubergine into the vinaigrette so all the pieces are evenly coated. Set aside for 10 minutes. This allows the flavours to infuse and develop. Garnish with the pomegranate seeds, if using, and serve. Per Serving 94kcals, 3.8g fat (0.5g saturated), 15.3g carbs (8.5g sugars), 2.5g protein, 6g fibre, 1.048g sodium
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Recipes and images from Salad Days By Amy Pennington Published by Sasquatch Books €19.99/£17 All rights reserved
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Charred onion and balsamic cherries with mustard greens Serves 4 5 torpedo onions or other small, ovalshaped onions, thinly sliced 4 tbsp extra-virgin olive oil, divided 450g fresh cherries, pitted and halved 1 tsp honey 1 tsp apple cider vinegar ½ tsp salt, plus more for seasoning 4 cups mizuna or mustard green mix Freshly ground black pepper 1 Preheat the oven to 230˚C/210˚C fan/ gas mark 8. Spread the onions on a large baking tray and toss with three tablespoons of the oil. Roast the onions for about 20 minutes until they are charred and the edges are blackening, turning them halfway through. 2 While the onions are roasting, put the cherries, honey, vinegar and salt in a large bowl. Toss to combine together, then set aside. 3 When the onions are done roasting, add them to the bowl, scraping all the oil from the baking sheet into the bowl. Cover the bowl with a plate or piece of cling film and set it aside to cool, about 20 minutes. 4 Once the cherry-onion mixture has cooled to warm, add the mizuna and the remaining oil to the bowl. Toss until well combined and season to taste with salt and pepper. Serve immediately.
Per Serving 279kcals, 14.2g fat (2g saturated), 37.8g carbs (2.4g sugars), 2.3g protein, 2.5g fibre, 0.327g sodium
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24/05/2018 16:26
Goodness! OH MY
Enjoy summer in a glass with this delicious and nutritious tropical smoothie from blogger Aoife Howard
S
ummer has finally arrived in all its glory, bringing with it not only the welcome rays of sunshine, but also a wonderful bounty of fresh produce. Supermarket shelves begin to heave with a vibrant array of fruits and vegetables, all at their best. Just as the weather has changed, so too has my diet. Gone are the rich meals I crave in winter, replaced by lighter summer fare. Hearty stews give way to simple suppers; comforting soups are replaced by crisp salads and creamy hot chocolate by zingy juices. While I opt for lighter foods at this time of year, I am still drawn to sustaining foods that provide nourishment. Simplicity is the key for all things food-related in summer; I love quick, easy meals that can be thrown together in minutes, leaving me with plenty of time to enjoy the sun! I must admit that I’m not usually a smoothie or juice fanatic, but summer makes me a seasonal convert. This colourful concoction’s cooling and creamy texture is the perfect refreshment on a warm day, as well as a tasty way to stay hydrated. For a delicious alternative, place the chopped mango chunks in the freezer and blend from frozen with the remaining ingredients. This creates the most wonderful smoothie with a thick, moreish texture reminiscent
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of soft serve ice cream. Scatter with a selection of toppings such as chopped nuts, crunchy granola, a drizzle of creamy nut butter or plump summer fruits. This smoothie’s vibrancy and fresh flavour make it summer in a glass. Ripe, juicy mangoes combine beautifully with nourishing kale. The mango takes centre stage in this glorious green concoction; its buttery texture creates a velvety and thick smoothie. A dash of zingy lime and a hint of cooling coconut are the perfect partners to the mango’s sweetness and make this the perfect tropical green smoothie. Forget green smoothies for breakfast, I could happily drink this all day long, al fresco of course. Even if the sun doesn’t make an appearance, the tropics are just one sip away!
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
"This colourful concoction’s cooling and creamy texture is the perfect refreshment on a warm day as well as a tasty way to stay hydrated."
Mango, kale, coconut and lime smoothie Serves 1 1 ripe mango, peeled and cut into chunks 2 handfuls of kale 120ml coconut water, plus extra if needed Juice of 1 lime 1 passion fruit 1 Place the mango in a blender or food processor along with the kale, coconut
water and juice of the lime. Blend until smooth, adding more coconut water if desired. 2 Pour into a serving glass and top with the passionfruit pulp. Per Serving 286kcals, 1.7g (0.5g saturated), 69.7g carbs (51.8g sugars), 6.2g protein, 9.8g fibre, 0.164g sodium
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make it healthy summer smoothie
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make it healthy summer smoothie
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food FEEL-GOOD
THESE RECIPES ARE PERFECT FOR BATTLING BLOATING AND DIGESTIVE DISTRESS THIS SUMMER
Photos and images from Beat the Bloat by Maeve Madden Published by Kyle Books €17/£14.99 Image credit: Claire Pepper and Tamin Jones
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SLAW MONSTER BURGER AND FRIES Serves 4 800g lean turkey mince 1 egg, beaten 1 tbsp extra virgin olive oil 1 small shallot, chopped 1 garlic clove, crushed 1 tsp dried oregano 80g lettuce, shredded 2 tomatoes, sliced For the sweet potato fries: 2 large sweet potatoes, cut into 5mm thick slices 1-2 tbsp coconut oil, melted Seasoning of choice For the slaw: ½ red cabbage, shredded
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2 medium carrots, grated 15g flat leaf parsley, chopped 120g vegan mayonnaise 1 tbsp apple cider vinegar 1 tbsp Dijon mustard ½ tsp celery seeds Squeeze of lemon (optional) Salt and freshly ground black pepper
1 Preheat the oven to 180°C/gas mark 4. Line a baking tray with greaseproof paper and pop it in the oven to heat. 2 In a large bowl, mix the sweet potato fries with the coconut oil. Add a little seasoning as the oil will help the spices stick to the sweet potatoes. Evenly arrange the fries on the preheated baking tray and bake for 40 minutes. You will need to turn them halfway through to ensure that all sides are cooked. 3 Combine the turkey, egg, oil, shallot and
garlic in a bowl. Mix well and shape into four patties. Season the patties with the oregano and some black pepper. Place on the grill and cook for 10 minutes, turning them over after five minutes. 4 Meanwhile, make the slaw. Combine the cabbage, carrots and parsley into a big bowl. 5 In a separate bowl, stir together the mayo, vinegar, mustard and celery seeds and season with salt and black pepper — sometimes I add a squeeze of lemon. Pour the dressing over the shredded slaw veggies and mix well. 6 When the patties are cooked through, serve topped with lettuce and tomatoes and the fries and slaw alongside.
Per Serving 527kcals, 23.6g fat (3.9g saturated), 35.6g carbs (6.8g sugars), 45g protein, 7.4g fibre, 0.33g sodium
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PRAWN COURGETTI Serves 2 1½ tbsp olive oil Ÿ tsp chilli flakes 200g raw king prawns, peeled 70ml white wine 2 tbsp lemon juice 2 courgettes (about 350g), spiralised Salt and freshly ground black pepper 20g flat leaf parsley, chopped, to serve 1 Place a large frying pan over a medium heat. Add the oil and heat it for one minute, then add the chilli flakes and cook for one minute, stirring constantly. Add the prawns and cook for about three minutes, stirring as needed, until they are cooked through and have turned pink. Season the
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prawns with salt and black pepper and then, using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan. 2 Add the wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan and cook the liquid for two minutes. 3 Add the courgettes and cook, stirring occasionally, for two minutes. 4 Return the prawns to the pan and toss to combine. Season with salt and black pepper, garnish with the fresh parsley and serve immediately. Per Serving 278kcals, 12.1g fat (2g saturated), 9g carbs (4.1g sugars), 29.3g protein, 3.1g fibre, 0.274g sodium
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CHICKS IN A BOAT Serves 3 1 x 400g tin of chickpeas, drained and rinsed 1 tsp ground turmeric 1 tsp chilli powder 1 spring onion (green part only), chopped 1 garlic clove, chopped (optional) 6 mint leaves 1 tsp ground cumin 1 tbsp sesame seeds 1 tbsp flaxseeds 1 tbsp olive oil 6 large lettuce leaves, to serve For the avocado mix: 2 avocados, halved, stoned and roughly chopped 2 tomatoes, chopped 1 tbsp lime juice 1 spring onion (green part only), finely sliced A bunch of basil leaves, torn 1 green pepper, deseeded and finely chopped 6 walnuts, crushed 1 First make the avocado mix. In a medium mixing bowl, smash up the avocados and tomatoes. Add the lime juice and mix until smooth. You can pop it into a blender if you prefer, but I like it chunky. Mix in the remaining ingredients, but only half the crushed walnuts, and season with a little salt. 2 Put the chickpeas, turmeric and chilli powder in a pan over a medium heat. Pour in 60ml water and cook for three minutes. Once all the water has been absorbed, add the remaining ingredients, except the lettuce, and stir for roughly one minute. Remove the pan from the heat and cover with a lid. 3 Wash and dry the lettuce leaves — these will be used as your boats. Fill each lettuce boat with two tablespoons of avocado mix and two tablespoons of chickpeas. Sprinkle with the reserved walnuts. Per serving: 687kcals, 43.9g fat (7.5g saturated), 62.6g carbs (11.6g sugars), 19.6g protein, 24.9g fibre, 0.034g sodium
v J v
GF
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: Top tip
orks h also w This dis ed h c a o p well with d of a te s in eggs ed. soft-boil
BEAR BOWL Serves 1 2 eggs ½ a sweet potato 30g spinach 100g cooked quinoa 1 tsp mixed seeds Salt and freshly ground black pepper
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1 Bring a pan of water to the boil, gently lower in the eggs and cook for seven minutes. Once cooked, transfer the boiled eggs (aka hot rocks) to a bowl of cold water and peel off the shells. 2 Cut a criss-cross in the sweet potato and pop it in the microwave for 5-7 minutes on high. 3 Steam the spinach in a steamer set over a pan of boiling water with the lid on for two minutes or until wilted. 4 Combine the sweet potato, spinach and quinoa
in a large bowl and toss everything together. 5 Spoon the sweet potato and quinoa mixture into a bowl and top with the boiled eggs, mixed seeds and a drizzle of olive oil. Season with salt and pepper. Per serving: 227kcals, 12.5g fat (3.2g saturated), 14.1g carbs (4.8g sugars), 15.4g protein, 4g fibre, 0.349g sodium
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LF DF GF
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THAI GREEN CURRY Serves 4 600g skinless chicken fillets, diced 1 x 400ml tin of coconut milk 120ml chicken stock or water 1 tsp fish sauce 1 tsp coconut palm sugar or ½ tsp stevia 2 red peppers, deseeded and cut into strips 100g baby corn A small handful of spring onions (green parts only), cut into strips For the curry paste: 2 lemongrass stalks, thinly sliced 3-4 green chillies, deseeded 4 spring onions (green parts only) 1 tbsp freshly grated ginger 25g fresh coriander, chopped
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25g Thai basil, plus extra to garnish 1 tsp ground coriander 1 tsp ground cumin 1 tsp fish sauce Zest of 1 lemon, plus the juice of ½
and warm over a low heat for 2–3 minutes. Add the chicken and stir, coating it in the curry paste. Cook for 4–5 minutes over a medium heat. Add the coconut milk, chicken stock, fish sauce and sugar or
½ tsp freshly ground black pepper 2 tbsp coconut oil
stevia and bring to the boil for 2 minutes. 3 Reduce the heat and add the red peppers, baby corn and spring onions. Simmer for at least 15 minutes until the sauce thickens. Serve over cauliflower rice. Garnish with basil or coriander leaves and add an extra squeeze of lemon juice for more brightness.
1 Start by making the curry paste. Add the lemongrass stalks to a food processor with the remaining curry paste ingredients. Whizz together until you end up with a thick, green paste. You will probably need to stop every now and then to scrape the sides down with a spoon to get all the ingredients to blend properly. If you don’t have a food processor you can also use a high-powered blender (such as a NutriBullet) – it may just take a little longer. 2 Add the curry paste to a large saucepan
Per Serving 646kcals, 43.1g fat (30.5g saturated), 19.8g carbs (7.2g sugars), 48.9g protein, 5.2g fibre, 0.494g sodium
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All the know-how you need to develop your cooking skills and become an expert in the kitchen
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Weekly
MENU PLANNER
GET THE INSIDE SCOOP ON YOUR WEEKLY MEAL PLAN
TEST KITCHEN TIPS
• Pineapple and coconut ice pops: If you don’t have popsicle sticks, plastic spoons will work too! Alternatively, freeze the mixture in a baking tin and serve in scoops. • Saag Halloumi: Add some chopped red chillies for a pop of colour. Store any leftover Halloumi in a tub of lightly salted water in the fridge. Peel any leftover ginger and chop into 3cm chunks, then freeze for another time; the ginger can then be grated and used straight from frozen. • Pork and peach skewers with harissa and honey: No harissa? Make a homemade substitute by combining 2 garlic cloves, 2 tbsp olive oil, 2 tbsp tomato purée, 2 tbsp honey, 2 tsp cumin, 2 tsp coriander, ½ tsp medium or hot chilli powder and the juice of 1 lime. Whizz in a blender to combine. • Chorizo and egg salad: For a perfect gooey boiled egg, have the water already boiling before lowering in the egg gently. Cook for 5-6 minutes, then remove using a slotted spoon and transfer immediately to a bowl of iced water. • Linguine with lemon olive sauce and crunchy crumbs: To prep pasta ahead of time, cook it until just al dente, then cool under cold running water and toss in oil to stop it from sticking. FYI, this is also the best way to help pasta look just right in food photographs!
A bit on the side
our for making y s p ti p to r u O se rsions of the best-ever ve dishes classic side
Potato salad
Asparagus and Feta orzo
Speed up the roasting process by
salad: If you’re cooking for kids
parboiling the potatoes for a couple
as well as adults, it may be best
of minutes, then draining and
to leave out the olives. Goat’s
allowing to steam dry in the pan
cheese will work well here in
before roasting. Make the salad
place of the Feta, if preferred.
dressing in a jar instead of a bowl and you can simply close the lid
Granny Smith’s slaw
and shake instead of whisking.
Use red or white cabbage according
Omit the bacon for an equally tasty
to your preference. Place the
vegetarian side dish.
sliced apple in a bowl of water with a little lemon juice to stop it
Corn-on-the-cob
from going brown.
If you don’t get the weather for a barbecue, simply cook the corn on a griddle pan instead.
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from our kitchen to yours
Feeling
peachy
TEST KITCHEN TIPS
• If you don’t like the fuzz on peaches, you can skin them quickly by dropping them into a pot of boiling water for about 30 seconds, then immediately transferring them to cold water. The skins will slip right off in your hand. • Peach cobbler: This can be made out of season very successfully by using tinned peaches. During the summer, other stone fruits like apricots and plums will work just as well. • Healthy peach frozen yoghurt: When using the food processor, covering the inside of its bowl with cling film will save on washing up afterwards. • Barbecued lamb and peach salad: Swap in duck breasts and plums for an equally delicious salad.
REAP THE BENEFITS
• Peaches are a source of vitamins A, C, E, K, folate, pantothenic acid, calcium, magnesium, iron, manganese, phosphorous, zinc and copper. • Peaches are low in calories, contain no saturated fat or cholesterol, and are a good source of dietary fibre.
DID YOU KNOW?
• Peaches originated in Northwest China, but are now found across the world. There are over 2,000 varieties of peach. • In Hungary, peaches are often referred to as the “fruit of calmness,” and eating them is believed to reduce the effects of anxiety.
Ice cream, you scream TEST KITCHEN TIPS
• Chocolate cherry ice cream sandwiches: When purchasing fresh cherries, ensure they still have their stems attached, as this will ensure that they stay fresh for longer. • Banana split pavlova: Always ensure that your bowl is spotlessly clean and dry before you begin to make meringue.
HISTORY BITES • A kind of ice cream was invented in China about 200BC when a milk and rice mixture was frozen by packing it into snow. • The Roman emperor Nero sent slaves up mountains to bring back fresh snow, which was then flavoured with fruit and served as an early form of ice cream.
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EAT Ireland TEST KITCHEN TIPS • To keep the rhubarb chunky as we did, leave it as is; if you’d prefer it to be smoother, give it a good stir or whizz it with a stick blender. • If you have some extra compote left over, it’s delicious with yoghurt and granola for breakfast, or try folding it into whipped cream for an easy rhubarb mousse.
REAP THE BENEFITS • Goat’s cheese is lower in fat, cholesterol and calories than that made with cow’s milk, and is high in vitamins A, D and K, selenium, copper, thiamine and niacin. • Goat’s milk contains less lactose than cow’s milk, and many people with milk intolerances can comfortably consume goat’s milk products.
DID YOU KNOW? • If you give an average cow and an average goat the same amount of food, the goat will produce more milk than the cow. • There are approximately 500 million goats in the world, and it is estimated that 72% of the world’s milk consumption is from goats: more people eat goat meat, drink goat milk and eat cheese made from goat milk than any other animal.
Summer Skewers TEST KITCHEN TIPS
• If you’re using wooden skewers, always soak them in water for 30 minutes beforehand. This will prevent them from burning. • For an added level of flavour, try using rosemary sprigs in place of skewers. • Double-skewering the meat and vegetables makes sturdier kebabs that are easier to flip. • Brush the meat and vegetables lightly with oil for even cooking, and don’t have the barbecue or grill too hot.
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• Steak fajita skewers: These are lovely served with salsa, sour cream or guacamole. • Teriyaki chicken skewers: Marinade the chicken in a sealable sandwich bag to save space in the fridge. Save the remaining marinade, bring to a boil and then reduce to make a sticky dipping sauce.
HISTORY BITES
DID YOU KNOW?
• Evidence of the use of skewers has been found stretching as far back as 300,000 years ago. In Schöningen, Germany, a stick with a burnt tip was found to have been used to cook meat over a fire. • Homer’s The Iliad includes a mention of pieces of meat being roasted on spits.
• The concept of cooking meat on skewers appears in cuisines around the world, including Indonesian satay, Japanese yakitori, Middle Eastern kebabs, Greek souvlaki, Andalucian pinchitos, West African suya, Peruvian anticucho, Italian arrosticini, Korean jeok, Portuguese espetada and even the United States’ corn dogs!
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from our kitchen to yours
Tear-out skills EXTRA TIPS FOR MAKING PERFECT BURGERS EVERY TIME • Always use mince with a decent fat content to avoid dry, tasteless burgers. • Don’t over-work the mixture; only mix until everything is just combined.
Summer staples
T E S T K IT C H E N T IP
S
: with pickled slaw Loaded sausages d use it in burgers, an Make extra slaw sandwiches. or s taco
FAKER TO BAKER ICED BISCUITS: When rolling the dough between the sheets of parchment paper, dust the parchment with flour.
MARSHMALLOWS: If leaving the marshmallows plain, toss them in cornflour to stop them sticking; don’t use cornflour on the chocolate ones, though.
DOUGHNUTS: Once you've fried the doughnut holes, toss them in some cinnamon sugar or dip in chocolate.
LEMON CHEESECAKE: Add extra lemon zest and juice to the cheesecake filling to enhance the lemon flavour.
FUNFETTI CAKE: Use butter or a neutral oil to grease the sides of the tin and then add a small bit of flour. Rotate the tin until the flour has stuck to the greased sides and then tap out the excess. Using oil or butter alone will fry the sides of the cake, making it brown and crispy; the addition of the flour acts as a barrier between the sponge and the tin.
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Tips FROM THE
TEST K TCHEN Shannon Peare, one of Easy Food’s resident food stylists, dishes on all things cupcakes For more of Shannon’s creations, follow Petite Poire on Facebook and Instagram Petite Poire Cake Co
@petitepoirecakeco
Cupcakes are little cakes from heaven,
anyway, but if you are planning on baking,
topped with swirls of buttercream! The term
I would suggest taking out the butter the
Get it hot, hot, hot
‘cupcake’ was originally used for cakes made
evening before. If you do forget, give it a
is to preheat the oven! If you haven’t baked
from ingredients made by the cupful, which
few seconds in the microwave until it is
in your oven before, you’ll soon find its flaws.
have been around since the 19th century.
slightly softened; about 10-20 seconds
An oven's temperature can become less
Cupcakes have grown hugely in popularity
should do the trick.
accurate over time, affecting your bakes.
and are available in just about any flavour,
The first step of just about any baking recipe
Cupcakes can become too heavily browned
kids, either, as some cupcakes now include
Mix until juuuust right!
temperature. If you plan on baking more, it
alcohol (you may need ID!). I’m here to
The perfect sponge should be light and airy, so your touch should be just as light!
is worth investing in an oven thermometer.
Mixing develops the gluten in flour, which
Place it in your oven so you always know the
provides structure to baked goods. When
exact temperature. When you get used to
a cake batter is over mixed, it develops too
baking in your oven, you’ll learn to live with
much gluten, resulting in a tough sponge.
its quirks and flaws.
colour and creation. They aren’t just for
share tips to achieve the perfect cupcake, so preheat those ovens and let's get baking.
‘Let’s start from the very beginning’
I know it may seem obvious, but always remember to follow the recipe! When venturing into the world of cupcakes, it is important to find a good basic sponge recipe and follow it to the letter. We are all guilty of trying to substitute ingredients with what we have in the cupboard. Baking is a science, so it's vital that you treat a baking recipe as such. Don’t sabotage your time, effort and money. Once you have found your favourite base recipe and mastered it, then you can get creative!
Keeping it room temperature
Okay, confession time: I don’t always do this, but I know I should. You should keep your ingredients at room temperature. When you use eggs or milk straight out of the fridge, they won’t combine as smoothly with the dry ingredients. This can result in lumpy cake batter and a dense cupcake. It’s also essential to have the butter at room
Air is incorporated into the cake batter
or undercooked due to an incorrect oven
texture; when you over-mix, the batter
The baked test
loses those air bubbles. Under mixing
cupcakes. To test if your cupcakes are baked,
can also affect your end result; if enough
stick a knife or a toothpick into the centre;
gluten isn’t developed, the sponge will be
and if it comes out clean, it’s baked. Another
flaky and crumbly. It's all about balance, so
method is to press down gently on the top;
it's important to keep an eye on the mixing
if the cupcake bounces back, it is baked. If
process. Be the cake batter!
the knife comes out doughy or if your finger
during mixing, which gives the lovely light
Even Steven
There’s nothing worse than removing
This tip works for almost any bake, not just
leaves a dent in the cupcake, just bake for a few more minutes and repeat the test.
have overflowed while some are on the
Play it completely cool
under-developed side. The easiest way
allow the cupcakes to cool completely.
to ensure uniform cupcakes is to have
Nobody wants a landslide of icing on top of
roughly the same amount of batter in each
their cupcake! I generally leave them to cool
cup. Use a large ice cream scoop and fill
for at least 20 minutes, then use a piping bag
your cupcake liners about two thirds full.
and a nozzle to decorate. If you don’t have a
If you don’t have a scoop, place the lined
piping bag, you can use a sandwich bag and
cupcake tray on the scales and weigh out
snip off one of the corners.
cupcakes from the oven to find that some
Before rushing in with your icing of choice,
about 50g for each cupcake (depending on the size of the cases).
Cupcakes are perfect for a party as you don’t
temperature for the creaming method. If the
need to worry about slicing them or having
butter is too cold, it will take more time to
plates. Why have one cake, when you can
break down to a light and fluffy consistency.
have loads!?
It's best to keep your eggs out of the fridge
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from our kitchen to yours cupcake crazy
Twister cupcakes Makes 12 cupcakes
For the strawberry sponge: 115g unsalted butter, at room temperature 115g caster sugar 1 egg 50ml milk 115g self-raising flour 70g strawberries, destemmed and mashed 1 tsp vanilla extract Red food colouring For the lime cupcake: 280g caster sugar 240g self-raising flour 1 tsp bicarbonate of soda Zest of 2 limes 80g unsalted butter, at room temperature 250ml milk 2 eggs Green food colouring
For the buttercream: 600g icing sugar 300g unsalted butter, softened Juice and zest of 1 lime 5 strawberries, destemmed and mashed Green and red food colouring
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drops of green colouring until bright green. Divide the batter among the cases. 7 Remove the cooled strawberry sponge from the tin. Cut out small shapes using a biscuit cutter, then push the cut-out sponge down into the center of the raw cupcakes.
1 Preheat the oven to 180˚C/160˚C fan/
Bake for 15-20 minutes. Once baked, allow
gas mark 4. Line a 20cm cake tin with
to cool completely.
parchment paper.
8 Using an electric mixer beat together the
2 First, make the strawberry sponge. Use
icing sugar and softened butter until light
an electric mixer to cream together the
and fluffy. Separate the buttercream into
butter and sugar until light and fluffy. Whisk
three bowls. Add the lime juice and zest to
together the egg and milk, then slowly beat
one bowl and stir in green food colouring.
into the butter mixture.
9 Add the mashed strawberries to the
3 Gradually fold in the flour. In a separate
second bowl and add a few drops of red
bowl, use a fork to mash the strawberries
colouring until the buttercream is bright red.
and vanilla together. Fold the strawberries
Leave the remaining bowl white.
into the batter. Add a few drops of red food
10 To ice the cupcakes, use a star nozzle and
colouring to get a bright red colour.
a piping bag. Using a spatula, swipe a stripe
4 Pour the mixture into the prepared tin and
of each buttercream along the sides of the
bake for 20-25 minutes. Leave to cool.
bag. Pipe a swirl of buttercream on the top
5 Next, make the cupcakes. Line a cupcake
of the cupcakes to give a tricolour effect.
tray with 12 cupcake cases. In a large
When the cupcakes are cut, they should be
mixing bowl, beat together all the dry
green and red, just like a ‘Twister’ ice pop.
ingredients, the lime zest and the butter. 6 Whisk the milk and eggs together, then
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beat into the butter mixture. Stir in a few
Per Serving 794kcals, 40.8g (25.3g saturated), 107.5g carbs (84.7g sugars), 5.7g protein, 1g fibre, 0.408g sodium
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Brunch baked Alaska cupcakes Makes 12 cupcakes
For the cupcakes: 280g caster sugar 240g self-raising flour 1 tsp bicarbonate of soda 80g unsalted butter, at room temperature 250ml milk 2 eggs 1 tsp vanilla extract
1 Preheat the oven to 180ËšC/160ËšC fan/
the caster sugar one tablespoon at a time,
gas mark 4 and line a cupcake tray with 12
whisking between each addition, until thick
cupcake cases.
and glossy. The meringue is done when you
2 In a large mixing bowl, beat together the
can hold the mixing bowl upside down and
dry ingredients and the butter.
the meringue stays in the bowl!
3 Whisk the milk, eggs and vanilla together,
7 Preheat the grill to a high heat.
then slowly stir into the butter mixture to
8 Using a piping bag, pipe the meringue over
form a smooth batter. Divide the batter
the ice cream to completely cover it. Place
among the cases.
on a baking tray and toast under the grill until
4 Bake for 15-20 minutes. Once baked, allow
golden brown. This can only take a couple of
to cool completely.
seconds so be sure to keep an eye on it as it
5 In a small bowl, scrape the brunch ice
can burn easily.
cream off the sticks. Scoop a ball of ice cream onto the top of each cupcake, then
For the meringue: 3 eggs, separated 175g caster sugar Brunch ice creams
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freeze until the ice cream is firm. 6 In a large mixing bowl, whisk the egg
Per Serving 299kcals, 7.9g (4.3g saturated), 54g carbs (38.7g sugars), 5.1g protein, 0.5g fibre, 0.178g sodium
whites until they form soft peaks. Add
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from our kitchen to yours cupcake crazy
Loop the Loop cupcakes Makes 12 cupcakes
For the lime cupcake: 280g caster sugar 240g self-raising flour 1 tsp bicarbonate of soda Zest of 2 limes Zest of 1 lemon 80g unsalted butter, at room temperature 250ml milk 2 eggs Green food colouring For the buttercream: 600g icing sugar 300g unsalted butter, at room temperature
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Juice and zest of 1 lime Juice and zest of 1 lemon Green and yellow food colouring 100g dark chocolate
one of the bowls, add the lime juice and zest. If the mix seems too loose, add extra icing sugar. Colour the buttercream a bright green. 6 Beat the lemon juice, lemon zest and yellow food colouring to the second bowl.
1 Preheat the oven to 180ËšC/160ËšC fan/
7 Using two separate piping bags with
gas mark 4 and line a cupcake tray with 12
star nozzles, pipe on a swirl of the lime
cupcake cases.
buttercream first, then top with a swirl of
2 In a large mixing bowl, beat together the
the lemon buttercream.
dry ingredients, zests and butter together.
8 Melt the dark chocolate in a small bowl
3 Whisk the milk and eggs, then slowly beat
over simmering water. Spoon a small
into the butter mixture until smooth. Divide
spoonful on the top to give the effect of a
the batter among the cases.
Loop the Loop ice pop.
4 Bake for 15-20 minutes. Once baked, allow to cool completely. 5 Using an electric mixer, beat together the icing sugar and butter until light and fluffy.
Per Serving 652kcals, 29.6g (18.5g saturated), 94.8g carbs (77.3g sugars), 4.6g protein, 1g fibre, 0.314g sodium
Separate the buttercream into two bowls. In
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IN THE NEXT ISSUE...
MAKE THE MOST OF THE SUN WITH THE AUGUST ISSUE OF EASY FOOD!
The next guest editor is….
SHANE SMITH!
Shane Smith is a pastry chef with over 20 years’ experience, working in some of Ireland’s most celebrated pastry kitchens. He is a regular contributor to TV3’s SundayAM morning show and has featured in magazines, food sites and newspapers across Ireland. He will be sharing simple five-ingredient bakes exclusively with Easy Food readers in the August issue, as well as tips and tricks for getting the most out of your home baking.
Shane Smith
ON SALSTE JULY 21 !
INSIDE... s for > Easy pasta dinner kids and adults > Al fresco dining > Party dips > Gin cocktails > Weeknight meals uing > Gluten-free barbec
EF131_129_In the next issue.indd 129
24/05/2018 12:24
HELLO BEAUTIFUL Master the art of the beautiful burger with these straightforward steps
Basic burger mix Makes 4 patties
1 egg 1 tsp mustard 1 tsp Worcestershire sauce 1 small onion, finely grated 1 garlic clove, crushed ½ tsp salt ½ tsp pepper 500g beef mince (not too lean) Optional extras (choose as many as you like, depending on flavour preferences): 1 tbsp sun-dried tomatoes, chopped 1 tbsp sour cream 1 tbsp lemon zest, grated 1 tbsp fresh ginger, peeled and grated 1 fresh chilli, chopped
130 Easy Food
EF131_130_Tear Out Skills.indd 130
1 tbsp ketchup 1 tbsp barbecue sauce 1 tsp curry powder 1 tsp dried oregano, thyme or rosemary 1 tbsp fresh herbs 2 tsp Cajun seasoning 2 tsp taco seasoning 1 tsp teriyaki or hoisin sauce 1 In a large bowl, whisk the egg and add the mustard, Worcestershire sauce, onion, garlic, salt and pepper. Add 1-2 of the optional extras, if desired. 2 Crumble in the beef mince and use clean hands to combine gently together. Handle the meat as little as possible. 3 Gently shape the mixture into burgers about 1½cm thick.
4 Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking. 5 Place the patties in the fridge for 30 minutes to firm up. 6 Cook the burgers on the barbecue, grill, frying pan or griddle pan to your liking. 7 Pile into buns and load up with your favourite toppings to serve. Per Serving 262kcals, 9.2g fat (3.3g saturated), 2.7g carbs, 1.1g sugars, 39.8g protein, 0.6g fibre, 0.403g sodium
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MAKE YOUR IT S:
Use t metho he same df turkey or minced , pork or chic , lamb ken.
JUNE/JULY 2018
24/05/2018 12:44
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06/10/2017 12:41 09:46 24/05/2018