RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 132
M ES FRO RECIP EST OUR T EN KITCH
QUICK SUMMER DINNERS
kids' PASTA
GLUTENFREE BBQ
5
-INGREDIENT
Tandoori chicken kebabs, p.37
DESSERTS
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PASTRY PERFEC
UK £4.95
ROI 33.90
UK £3.70 AUS $7.00 AUGUST 2018
9 771649 425110
AUGUST 2018
R 39.90 (incl. VAT)
07
• FRESH AUBERGINE IDEAS • 15 WAYS WITH TINNED BEANS • SUMMER STEAK • WEEKNIGHT COOKING • AL FRESCO DINING • GLUTEN-FREE BARBECUE • BREAD BAKING •
80
Fast & fresh cooking
TION Pastry chef extraor dinair Smith shares his top e Shane tips recipes for home co and oks 12/07/2018 15:57
5.49
â‚Ź
Fresh Irish Rib Eye Steaks 400g | 1Kg = 13.73
Prices correct at time of print. See in-store for latest offers. Photography shows serving suggestions & are demonstrative only. All offers apply to the Republic of Ireland only.
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Shortbread lemon tart, p.63
Hey there, Easy Food readers! What a summer we’ve had this year! The sun has been shining, the evenings long and the days gloriously warm. It’s all made for a summer that’s just begging for beach days, barbecues and gin cocktails!
Digital Intern Keavy O’Sullivan foodintern@zahramediagroup.com fave recipe: Caramelised onion and roasted aubergine dip, p.32 Contributors Amy Meegan, Michael Fleming and Ciara Dolan. DESIGN Nicola Burgess, Rory Maguire, Sarah Hamill and Yume Sato. PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth, Shannon Peare and Síomha Guiney. 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: Drunken watermelon, p.130 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
I realise that the idea of pâtisserie — a term for pastries and baked sweets — can be daunting for home cooks; sure, even baking itself can be off-putting if you’re not used to it. I’ve been working with pastry and baking for nearly 20 years, and I know from experience that the only way to build confidence is to start with the basics. As with any cooking, there are the foundation “mother” recipes that can be mastered with even just a little bit of practice. From simple loaf breads and scones to perfect meringues and sponges, these basic recipes that can be adapted in countless ways to suit your baking personality. After all, it’s all about having fun! I’ve included some of my favourite recipes in this issue exclusively for Easy Food readers, from p.16; these are recipes that prove baking and confectionery can be achievable for anyone. Best of all? Each recipe has just five ingredients, so there’s really no excuse for not giving these a go! Baking, pâtisserie and confectionery are such comforting and rewarding skills; I really don’t think there’s anything better than sharing something delicious you’ve created. Tie up those apron strings and let’s get busy! Best,
Shane Check out our other titles...
Precious beginnings
Overcoming breastfeeding issues • Bottle feeding hygiene on the go • Summer safety • 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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www.facebook.com/easyparentingmagazine 11
JUNE / JULY 2018
116
Something Sweet
surprising facts about labour
FEEDING BABY ON THE GO:
tried & tested tips TAKE IN PREGNANCY?
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Your guide to a delicious life without gluten
Expert Advice Just For You
WHAT’S SAFE TO
Magazines Ireland “Annual of the Year” 2013
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June/July 2018
Fruity treats Meringue magic
entertainment IDEAS
The truth about sex after baby
Real mums... real solutions Baby diary, picnic bites, & crafts
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Expert advice TOP tips
NO MORE BOREDOM: SUMMER
06 9 772009 400020 £2.70 – UK
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The Septem ber issue will b e on sale August th 25 !
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BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Creamy pesto prawn linguine, p.71 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Bacon and cheese loaf, p.127
As a pastry chef, a lot of my time is spent in the kitchen, crafting desserts that have to look as good as they taste. My usual building blocks range from Shane Smith custard and mousse to chocolate and pastry, and I love making the most of what’s in season. This time of year, it’s all about fresh berries — these little gems not only add a natural balance of sweet and tart, but you can’t beat them when it comes to vibrant pops of colour.
ROI 35.95 UK £5.45 SUMMER 2018
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Aperol spritz, p.81
Best burgers | Meat-free BBQ | Grown-ups’ picnic | Summer cocktails
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11/07/2018 11:04
REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
14 COMPETITIONS
Exciting things for you to win!
WHAT’S IN SEASON?
August
CONTENTS Tray-baked chicken tikka
P.56
30 BE AN AUBER-GENIUS
You’ll love these flavoursome recipes
using in-season aubergines
36 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming tells us the
dos and don’ts of summer barbecuing
LARDER LUCK 40 15 WAYS WITH TINNED BEANS
Tasty recipes using kidney, white and
baked beans
44 GOTTA SPLIT!
These fruity recipes are perfect for a sweet summer treat
48 SUMMER STEAK
Indulge at home with these sumptuous and simple dishes
Aubergine flatbread pizzas
P.34
WHAT’S FOR DINNER?
P.49
Irish rarebit rib-eyes
4 Easy Food
EF132_04-05_Contents.indd 4
74 WEEKDAY FRESH
Simple summer dishes to enjoy any night of the week
AUGUST 2018
12/07/2018 16:48
COOKING FOR FUN
KIDS’ KITCHEN
80 A TASTE OF THE MEDITERRANEAN
100 FRESH AND AL FRESCO
dine outdoors this August
103 EASY JUNIORS
88 EAT IRELAND
the summer sun
P.91
Our Home Ec expert encourages us to
These meals just beg to be enjoyed under
Pastéis de nata
These fruity parfait cups make the
Recipe Editor Jocelyn Doyle slows down for wild boar and organic venison
perfect healthy sweet treat
90 CHALLENGE YOURSELF
Try your hand at Portugal’s famous custard tarts, pastéis de nata
94 APPRENTICE CHEF ALLSTARS
These budding chefs share their award- winning recipes
Fruity parfait cups
P.104
MAKE IT HEALTHY!
112 FUNCTIONAL FOODS
P.82
Marinated vegetable antipasti
Fast & fresh cooking
S FROM RECIPE ST OUR TE N KITCHE
QUICK SUMMER DINNERS
GLUTENFREE
5
-INGREDIENT
Tandoori chicken kebabs, p.37
DESSERTS
PASTRY PERFEC
UK £4.95
ROI 33.90
AUS $7.00 AUGUST 2018
R 39.90 (incl. VAT)
EF132_01_Cover_V4.indd 1
THE GLUTENFREE OUTDOORS
You won’t miss out on the barbecue craic with these gluten-free dishes
These wholesome vegan recipes share a star ingredient
FROM OUR KITCHEN TO YOURS 120 All the knowledge you need to become an expert in the kitchen
124 YEASTY DOES IT Food Stylist Shannon Peare goes back to the basics of baking yeast bread
BBQ
07
kids' PASTA UK £3.70
AUGUST 2018
Kid-friendly pasta dishes that make flavoursome grown-up options with just a few small tweaks
80
9 771649 425110
P.66
PASTA, PERSONALISED
• FRESH AUBERGINE IDEAS • 15 WAYS WITH TINNED BEANS • SUMMER STEAK • WEEKNIGHT COOKING • AL FRESCO DINING • GLUTEN-FREE BARBECUE • BREAD BAKING •
Keep it simple, keep it quick with a whole week’s worth of midweek meals
P.106
EASY FOOD ISSUE 132
P.54
WEEKLY MENU PLANNER
RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE
low-down on matcha
114 THE HEALTHY SPUD
FROM THE Cover
Nutritionist Amy Meegan gives us the
Pastry chef extraord TION inaire Shane Smith shares his top tips recipes for home cooksand
12/07/2018 15:57
P.19
EAT HAPPY!
Pastry chef Shane Smith shares five-ingredient desserts that any home cook can master
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.
www.easyfood.ie
EF132_04-05_Contents.indd 5
Easy Food 5
12/07/2018 16:49
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 Baked bean sloppy Joes
41
•
LF DF GF
x
•
Breakfast tostadas
41
•
•
Beans over toasties
41
•
•
•
Spaghetti aglio e olio with kale
69
•
Cheesy tomato penne
72
•
Penne alla vodka
73
•
Summer squash fritters with cucumber tzatziki
75
•
Marinated vegetable antipasti
82
•
Aubergine, tomato and Halloumi skewers
83
•
42
•
Steak salad ciabattas with lemon Parmesan dressing
49
•
Irish rarebit rib-eyes
49
•
Barbecued pizzas
85
50
•
•
•
•
•
Rib roast with caramelised onion butter
Mediterranean chopped salad
86
•
Balsamic steak salad
51
•
•
•
•
Beet and carrot slaw wraps
101
•
Fillet steaks with mushroom ceviche
52
•
•
•
•
Mini cheese and vegetable frittata muffins
101
•
Summertime French bread pizzas
59
•
•
Summer quinoa salad
101
•
Lamb tacos with pea guacamole
60
•
•
Fruity parfait cups
104
•
Balsamic-cherry pork tenderloin
76
•
•
Simple panzanella salad
108
•
Crispy wild boar belly with balsamic blackberry jus and watercress salad
89
Tomato and chickpea curry
115
•
Spicy beans with creamy cashew cheese sauce and crispy potato wedges
116
Warm asparagus, roast new potato and pea salad
96
•
68
Cowboy kidney beans
Pan-seared Skeaghanore duck with a sweet orange glaze
•
v So-simple garlic spaghetti
• •
• •
• •
Roast rack of Shandangan lamb with red wine jus
98
Hawaiian sausage dogs
109
•
Fully loaded potato parcels
110
•
Avocado and jalapeño burgers
111
•
•
•
•
•
•
•
•
•
•
•
•
• •
•
•
•
•
•
•
•
•
•
•
•
•
• •
•
•
•
•
•
•
•
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
117
•
•
•
•
Fig bran loaf
25
•
•
•
•
•
Viennese whirls
27
•
•
•
•
Pastéis de nata
91
•
•
•
•
•
•
•
•
•
•
•
•
• • •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
• •
•
BAKED GOODS
• •
•
•
57
•
•
Rustic baguettes
125
•
Creamy pesto prawn linguine
71
•
•
Cranberry and orange loaf
126
•
•
•
Mussels in tomato and white wine broth
77
•
Bacon and cheese loaf
127
•
•
•
Barbecued pesto prawns
110
•
•
•
•
•
• • •
DESSERTS
POULTRY COVER RECIPE: Tandoori chicken kebabs
37
•
•
Tray-baked chicken tikka
56
•
•
Asian chicken salad
58
•
Chicken and pesto linguine
70
•
VEGETARIAN
• •
Caramel ice cream gateaux with hazelnut shards
22
•
•
•
•
•
Chocolate raspberry mille feuille
23
•
•
•
•
•
Crème brûlée profiteroles
24
•
•
•
•
Prosecco fruit jellies
25
•
•
•
Strawberry honey pots
26
•
•
•
•
•
•
Healthy banana peanut butter ice cream
45
•
•
•
•
•
•
Barbecued pineapple sundaes
46
•
•
•
Tropical nachos
47
•
•
•
Crunchy-topped baked mangoes
61
•
•
•
Shortbread lemon tart
63
•
•
•
Dark chocolate mousse with raspberry sorbet
97
•
•
•
Fruit salad with honey lime dressing
110
•
•
•
•
Aperol spritz
81
•
•
•
Drunken watermelon
130
•
•
•
Caramelised onion and roasted aubergine dip
32
•
BBQ sauce
110
•
•
•
•
Feta and quinoa stuffed aubergines
33
•
•
Aubergine flatbread pizzas
34
•
•
Cannellini bean mash with spinach and lemon
40
•
•
•
•
•
Cheesy butter bean mash
40
•
•
•
•
•
One-pan beans and veggies
40
•
•
•
Vegetarian pasta e fagioli soup
40
•
•
•
•
Cannellini bean fritters
40
•
•
•
Bean volcanoes
41
•
•
•
•
Baked bean curry
41
•
•
•
•
•
•
•
•
•
•
•
•
Easy bean burgers
42
•
Chilaquiles
42
•
Bean and cheese taquitos
42
•
•
•
Stuffed sweet potatoes with Mexican beans
42
•
•
•
Spinach and Ricotta pasta shells
55
•
•
•
Potato, cheese and onion pie
62
•
•
•
EF132_06_Recipe_Index.indd 6
•
x
• •
Honey lime salmon in parchment
6 Easy Food
LF DF GF
•
FISH AND SEAFOOD
•
v
•
•
•
• • •
•
• • •
•
•
•
•
•
•
•
•
•
•
•
•
•
DRINKS
•
•
•
•
•
•
SAUCES •
• •
•
•
•
•
AUGUST 2018
12/07/2018 16:11
Carbery-Cracker_Range ad-181X123_FA.pdf
1
14/06/2018
16:33
Flahavan’s have been producing the finest Irish oats for over 230 years. As a seventh generation family business, we take great pride in the reputation we have earned for sourcing the finest quality porridge oats in Ireland, and we are now delighted to introduce the finest quality Gluten-Free Irish Pure Oats. While all oats are naturally low in gluten, they can be cross contaminated by contact with other grains, such as wheat, barley and rye. Flahavan’s Gluten-Free Irish Pure Oats have been produced using stringent controls during their growth, harvest, and at each stage of production. They are regularly tested throughout the process to ensure they are gluten-free and this guarantees the product reaches you in perfect condition.
www.flahavans.ie
EF132_007_Carberry Cheese and Flavahans Ad.indd 131
12/07/2018 11:44
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
“Loving the Summer special and working our way through the recipes. Have already made the chickpea tikka masala, breaded chicken with Summer veg and steak fajita skewers!” – @EatsFoodnTweets
“@easyfoodmag loving the limoncello tart and blueberry compote went down a treat at the weekend; perfect dessert for the sunshine!” – @pammersp
“We love these quick and delicious recipes, especially when the sun is shining and we spend more time outside!” – @SavourKilkenny
”Tomatoes are in season this month! If you're lost for ideas of what to do with them or have a few too many, try this chilli jam recipe from @easyfoodmag!” – @ogjuicelondon
“Thanks to @easyfoodmag for capturing the highlights from our weekend of events to celebrate @ oldbutterroads in this article.” – @BallinwillinFarm
Flip to p.88 to learn more about Ba llinwillin’s new foodie retreats!
“The benefits of my @easyfoodmag subscription. This was in the hall when we got home from Seattle yesterday so I’m curing the post-holiday blues with its gorgeous, fresh summer recipe inspo.” – @sweetandmeat
May Competition winners 1 x two-night getaway for two in Nox Hotel, Galway, with Prosecco on arrival, one dinner and late check out Maeve O'Rourke Cork City
8 Easy Food
EF132_08-09_Your Say.indd 8
1 x dinner for two with cocktails in Saba Niamh Brennan Donabate, Co. Dublin
AUGUST 2018
11/07/2018 16:00
letters and comments
Meet the Taste Team...
Facebook “Great inspiration from this magazine always. This is a summer pizza that we made this morning from Easy Food. The best food is Easy Food. Have a great day.” – Monika Mikolajczuk
Jaroslaw Majkusiak
“Just got the April issue now here in South Africa. Simple, easy going recipes. Some products not available here. Lovely magazine.” – Ronel De Klerk Flack
lives in Westport and has just finished a degree in Outdoor Education. Originally from Poland, he has been living and working in Ireland for 13 years and has lived in Wicklow and Donegal as well as Mayo. He says, “I enjoy cooking, but while I’ve been studying I haven’t always had the time, especially coming up to my finals. Usually at the weekend I would do some meal prep; this means that, during the week, I can put together very quick lunches and dinners to give me the nutrition I need.”
“Lovely day of food styling for this year’s winners. Thank you Easy Food Magazine!” – The Apprentice Chef
What you’ve been cooking “Chorizo, roasted red pepper, caramelised onion and Feta pizza. Base recipe from @easyfoodmag but with extra flour in dough and fried onion in the base sauce.” – @dellyryan
Julie Valentine lives in Donnybrook,
Co. Dublin with her fiancé, Phil. She says, “I like to cook when I can, although with both of us working full-time it isn’t always possible. My go-to dinner for a busy weeknight is a stir-fry, as I love how it can be tweaked to use almost any meat or vegetables I have in the fridge. My favourite kitchen appliance is my Nutribullet, with which I make our morning smoothies in the summer and delicious soups for lunches during the winter.”
“Sun-dried beef burger (@easyfoodmag basics recipe) with relish and Manchego cheese” – @dellyryan
“We’re all living on BBQs at the moment, right? Seriously good Cajun spiced drumsticks this evening, and that sweetcorn with garlic and chilli butter is a BBQ game changer. Both from@easyfoodmag.” – @sweetandmeat “From @easyfoodmag (June) comes this simple, quick but tasty midweek meal: saag paneer. Pan-fried Paneer (or Halloumi if preferred) is served with spinach spiced with garam masala, cumin, coriander, ginger and garlic.” – @ourlifeblogged
www.easyfood.ie
EF132_08-09_Your Say.indd 9
Georgia Doyle
lives in Greystones, Co. Wicklow with her mum, Hilary and border collie cross, Floyd, and is getting married to her partner, Darragh, this October. She works in childcare, but her other passion is make-up. She says, “I don’t do a lot of cooking day to day, but I do love surprising my friends with treats on special occasions or for a weekend away, such as homemade sausage rolls or a tray of brownies. My favourite foods are cheese, bacon and anything with a really good sauce or gravy!”
Easy Food 9
11/07/2018 16:00
FOOD BITES
Get cracking
IRELAND’S BEST BURGER IS…
THE IVY LAUNCHES IN DUBLIN
Kilkenny’s The Hungry Moose is now home to the nation’s best burger! Over 17,000 burger enthusiasts cast their votes in the competition in the lead up to National Burger Day in June. The
Hungry Moose co-owner Chris Telford previously worked as a chef to the Rolling Stones, Paul McCartney, Jay-Z and George Michael. www.nationalburgerday.ie
THE GIFT OF GAB One of Easy Food’s favourite duos on the Irish food scene, Patrick Hanlon and Russell Alford of GastroGays have launched a new podcast where the pair can sink their teeth into stories on the most intriguing personalities in the wonderful world of food. Each episode features a new angle, a new location and new guests, including a visit to Ballyvolane House to peer into the production of Bertha’s Revenge, one of Ireland’s premier gins; a culinary tour around Belfast; and a hat trick of interviews with three of the Boyne Valley’s most enterprising female food producers. Episodes available on the iTunes store. Follow Russell and Patrick on Twitter, Instagram and Facebook @GastroGays
10 Easy Food
EF132_10-11_Food_Bites.indd 10
Carbery Cracker White is a cracking, smooth, mature Cheddar. Launched in 2017, it’s made in the dairy heartland of west Cork and specially selected by Carbery Cracker’s Master Cheese Grader. This fabulous cheese has already scooped awards, including gold, at the recent 2017 Global Cheese Awards. The Carbery Cracker family has grown in 2018 with the addition of Carbery Cracker Red, a mature Cheddar with a creamy mouthfeel. Carbery Cracker is a handy shaped block, perfect on crackers, as part of a cheese board or on its own as a simlpe snack.
One of the world’s most famous restaurants, The Ivy in London has been impressing guests with its contemporary cuisine for over a century. This July, The Ivy Collection crosses the sea to open its first international brasserie on Dublin’s Dawson Street. The brasserie-style restaurant and bar accommodates up to 200 guests and boasts menus complete with breakfast, weekend brunch, lunch, afternoon tea, light snacks and dinner. The brasserie will also feature a private dining room seating up to 36 guests, offering an ideal space for events, birthdays or stylish working lunches. For more information, visit www.theivydublin.com or follow on social @theivydublin
AUGUST 2018
11/07/2018 12:22
news
Food festival season Food lovers, mark your calendars for these delicious summer events! 10-11 August Cavan Equestrian Centre, Co. Cavan www.thisiscavan.ie
BEATYARD
Dublin's Eatyard is a Mecca for hip food trucks, vendors and chefs and returns to its Beatyard roots for this weekend festical with demos, food stalls, competitions and music. 3-5 August Dun Laoghaire Harbour, Co. Dublin www. the-beatyard.com
THE BIG GRILL Fire and smoke are the name of the game at The Big Grill festival. With plenty of barbecue, summery drinks and live entertainment, this is one not to miss. 16-19 August Herbert Park, Dublin 4 ww.biggrillfestival.com
TASTE OF CAVAN Thousands of hungry revellers will descend on Cavan for the eighth year of this foodie festival to take in over 100 stalls of local artisan food and craft producers, plus plenty of fun family entertainment.
EF132_10-11_Food_Bites.indd 11
The Dalkey Lobster Festival is a tasty fusion of local seafood and jazz in the picturesque town of Dalkey. You can't beat good food, good tunes and good friends! 24-26 August Dalkey, Co. Dublin Facebook @DalkeyLobsterFest
The pier area in Donegal town will play host to exhibitor marquees, food tastings, live
it’s from,” says Ciarán Beirne of Liffey Meats, “it’s always 100% Irish beef from 100% Irish farms.” Liffey Meats has been in business for five generations, and the assurance from these long-standing relationships with local farmers is passed on to Lidl’s customers. “We have farmers supplying beef
www.easyfood.ie
DALKEY LOBSTER FESTIVAL
TASTE OF DONEGAL
BEEF AT ITS BEST
Lidl’s range of beef products is expansive, yet every cut meets strict standards when it comes to quality, hygiene and environmental controls. Liffey Meats, one of the biggest independent beef processors in Ireland, has been supplying both frozen and fresh beef to Lidl since 2005 through their Inisvale beef range. At any time, they have 50-60 different beef products in the Lidl range. As they are based in Ballyjamesduff in Co. Cavan, they are surrounded by farms from which to supply their beef. “No matter what county
demos, music and much more. 24-26 August Donegal town www. atasteofdonegal.com
products to Liffey Meats whose fathers and grandfathers supplied them 30 years ago,” said Beirne. Supplying farms must be members of the Bord Bia Quality Assurance Scheme, indicating that all farms have full traceability for cattle and adhere to best farming and hygiene practices. They must also subscribe to Bord Bia’s Origin Green scheme to support sustainable food production using reusable energy and recyclable packaging.
A new brew on the block
Heineken Ireland has launched a limited edition brew, Wild Lager Himalayas — a lager with fresh hints of citrus and a full malt character. To celebrate the launch of Wild Lager Himalayas, Heineken Ireland partnered with one of Ireland’s most dynamic chefs, Michelin Star winner JP McMahon, to create The Wild Lager Menu, a four dish tasting menu inspired by each lager’s country of origin. The menu, created using wild and foraged Irish produce and ingredients, can be enjoyed during events across Ireland this summer including The Galway Arts Festival and The Big Grill in Dublin. On the pairings, JP noted that the lager has “unique flavours that pair perfectly with the wild flavours of real Irish produce.” Wild Lager Himalayas in available in selected Dublin bars now.
For more on Liffey Meats, visit www.liffeymeats.ie and for more on all Lidl ranges of beef, visit www.lidl.ie.
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CORNER
The Art of Herbs for Health
Keto Lunches
By Rebecca Sullivan Published by Kyle Books €11.40/£9.99
By Stephanie Pedersen Published by Sterling Epicure €19.40/£16.99
We’ve long been adept at adding herbs to dishes to provide extra flavour and texture, but we rarely consider them in terms of health benefits. This little volume is an ideal companion for those interested in learning more about herbal medicine, a bringing together of ancient wisdom and modern considerations. Recipes range from ginger and peppermint travel sickness pastilles and honey thyme throat lozenges to herby ice lollies and dandelion coffee, while non-edible treatments include flower and leaf stress balls and decongestant rubs. A great addition to the bookshelves of any crafty homemaker.
As a rule, we don’t support trendy diets, being very much of the opinion that a good balance is what’s important. That said, we do recognise that many people claim to have experienced wonderful health benefits from following a ketogenic diet — meaning high in fat and low in carbs — and, if nothing else, this book provides delicious inspiration for lunch, that oft-neglected meal. Shake things up at lunchtime with bacon-guacamole soup, mixed cauliflower rice paella, cheeseburger salad, chicken enchilada bowls, slow cooker coconut beef roast or soft tacos made with omelette “shells”. These midday meals will keep you interested and satisfied through the afternoon, whether or not you’re following the keto plan full-time.
Salad for President: A Cookbook Inspired by Artists by Julia Sherman Published by Abrams €30.80/£26.99 Based on the popular blog by the same name, this aesthetically pleasing collection of over 75 recipes, interviews and contributions from artists and other creative professionals will revolutionise your approach to salad making, inspiring you to consider salads from a fresh angle. With everything from light, simple fare (melon ribbons with olive oil, crispy sage and sea salt; spicy scallop crudo with pineapple; cucumber salad with tahini and sriracha drizzle) to more hearty options (pulled chicken salad with Napa cabbage and red curry puffed rice; heirloom tomato salad with crunchy cornmeal croutons; flank steak with bean sprouts and kimchi-miso dressing), there’s a salad for any and every occasion. We can’t wait to start crunching our way through.
Sharp: The Definitive Introduction to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs by Josh Donald Published by Chronicle Books €22.80/£19.99 If you’ve ever considered taking a cooking class in knife skills, this book may be the ideal first step. With detailed information on buying, using, sharpening and maintaining your knives, you’ll be equipped with everything you need to take your kitchen craft to the next level. The recipes included are straightforward and heavily focused on cutting techniques, with step-by-step images to guide you through. Their purpose is really to hone your knife skills, but that doesn’t mean you can’t enjoy delicious food while doing that: you’ll be more than happy to practice on sautéed artichokes, beef jerky or smoked duck with cucumber salad.
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products
AL FRESCO FUN Have your best summer yet with these fun al fresco products
Outdoor firepit www.aprilandthebear.com €416/£368
Beau & Elliott linear insulated satchel with vacuum flask and hydration Bottle www.littlewoodsireland.ie €49.99/£44.20
Cocktail-themed napkins Flying Tiger Copenhagen stores nationwide €1/£0.90
Round picnic rug Flying Tiger Copenhagen stores nationwide €20/£17.65 Summerhouse by Navigate foldaway picnic table www.littlewoodsireland.ie €44.99/£39.75
Vino2go portable wine glasses www.firebox.com €11.30/£9.99
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COMPETITIONS
POSTAL ENTRIE
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WIN €100 TO
THE LUCKY DUCK! The Lucky Duck on Dublin’s Aungier Street is a city landmark re-imagined. The iconic building, which lay idle for 20 years, is now beautifully restored and refurbished into a stunning pub, bar and restaurant, bringing back to life an important piece of Dublin’s forgotten history. The ground floor is a traditional Victorian style pub, while upstairs offers a completely different aesthetic with three distinct rooms, each with a small cocktail bar. Food takes centre stage across the three upstairs floors, with a menu led by quality, seasonal ingredients created by Head Chef Stephen Ryan. The cocktail menu is centred around great produce, bold flavours and simplicity, aiming to produce sustainable drinks, meaning less waste and more taste. Open from 5pm seven nights a week, the Lucky Duck is the perfect spot for an after-work tipple, a bite to eat or simply a casual pint in the ground floor pub. One lucky reader now has the chance to win dinner and drinks at The Lucky Duck to the value of €100! To enter, simply email your contact details to competitions@easyfood.ie with LUCKY DUCK in the subject line. Terms and conditions apply; subject to availability. Competition closes 24 August. 14 Easy Food
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competitions
Win a case of Black Tower Rosé! Celebrate the return of the summer with a chance to win a case of Black Tower’s new Limited Edition Rosé. Available from all good retailers nationwide, it is set to become 2018’s pick of the pinks. Whether you’re poolside or park-bound, toast those glorious rays and say #CheersToMe with this divine summer nectar. Tasting like a bowl of fresh strawberries and cream, Black Tower Rosé is singing with flavour. This sunny wine is perfect for washing down fresh fish, mini pizzas and tagliatelle in creamy sauce. For a chance to win a case of Black Tower Rosé, email your contact details to competitions@easyfood.ie with BLACK TOWER in the subject line. For further information on Black Tower wines, check out Black Tower on Facebook at @blacktowerwine or visit www.black-tower.co.uk. Terms and conditions apply. Competition closes 24 August.
WIN A 10-PORTION GEORGE FOREMAN GRILL AND GRIDDLE! As we can’t rely on the sun to be shining all summer in Ireland, George Foreman has the ideal grill to ensure you can barbecue in any weather! The George Foreman 10 Portion Grill & Griddle allows you to grill and griddle simultaneously and, with a fourportion grill and a six-portion griddle in one, it allows you to cook multiple portions at one time. With a perfectly angled grilling surface and a separate perfectfit drip tray, grease is channelled away from your food, creating a healthier meal and making the washing up less of a challenge. We have one 10-portion George Foreman Grill & Griddle to give away; to enter, simply email your contact details to competitions@easyfood.ie with GEORGE FOREMAN in the subject line. George Foreman Grills are available nationwide from independent Irish electrical retailers. Terms and conditions apply. Cannot be redeemed for cash. Competition closes 24 August.
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What’s inside
A sneak peek at what you’ll find in this issue
A TASTE OF THE MED
This month, we’ve been taking delicious inspiration from Mediterranean countries like Italy, Greece and Spain. Not only is the typical diet from these regions lauded as one of the healthiest out there, its flavours work perfectly with sunny weather. Flip to p.80 for a stunning menu designed for enjoying outdoors, or head to p.30 to celebrate in-season aubergines with some lovely summer recipes. Buon appetito!
Marinated vegetable antipasti p.82
Aubergine flatbread pizzas p.34
Aperol spritz p.81
GLUTEN-FREE WITH EASE It can be hard being gluten-intolerant, not least of all during the barbecue season when shared dishes and casual cooking reigns supreme. That’s why we’ve concocted a whole gluten-free menu for your next summer barbecue, full of dishes that everyone can enjoy so that you can live your best gluten-free life.
Fully loaded potato parcels p.110
KEEP THE KIDS HAPPY
It can be challenging to make meals that children will enjoy without boring the grown-ups. Seeing as pasta is a quick-fix favourite in so many households, we’ve put together some tasty kid-friendly dinners that are easily tweaked into more full-flavoured adult meals. Plus, you’ll find parfait cups that kids can make themselves on p.103 — a great breakfast or snack — and other family-friendly meal ideas scattered throughout this issue.
Summertime French bread pizzas p.59
Fruity parfait cups p.104
Cheesy tomato penne p.72
Hawaiian sausage dogs p.109
Simple panzanella salad p.108
BAKED BEAUTIES Guest editor Shane Smith joined the Easy Food team this month to show off some of his best sweet creations, as well as tips and tricks for getting the most out of your home baking. Shane is a pastry chef with over 20 years’ experience, working in some of Ireland’s most celebrated pastry kitchens, but he still likes keeping things simple and delicious. Flip to p.16 to find his gorgeous five-ingredient bakes, which he is sharing exclusively with Easy Food readers. If you’re looking for more of a challenge, our make-at-home Portuguese custard tarts can be found on p.94.
Viennese jam whirls p.29 16 Easy Food
Shortbread lemon tart p.62
Pasteis de nata p.94 AUGUST 2018
guest editor Shane Smith
The sweetest thing Pastry chef Shane Smith shares five-ingredient desserts that any home cook can master
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S
hane Smith has become a go-to source for all things dessert in Ireland. As a pastry chef with 20 years’ experience, his passion for creating sweet — and stunning — recipes have brought him from some of the country’s most celebrated pastry kitchens into the public eye through regular appearances on TV3 and his work writing for national food publications.
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His aptitude for baking and pastry work was honed from an early age, positioning himself as an eager kitchen apprentice to his mother and grandmothers while they baked. Coupled with his affinity for art, Shane’s passion for baking found a natural home in the pastry arts. The imagination, precision and skill required laid the foundation for a career path that has made Shane’s expertise accessible to home bakers across Ireland.
We’re delighted to share some of Shane’s favourite recipes that are ideal for home cooks who either want to build on their baking and confectionery repertoire, or are complete beginners. Shane is a firm believer that anyone can create stunning desserts at home; all you need is a bit of practice and, of course, the right recipes!
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guest editor Shane Smith
What inspired you to become a pastry chef? The love for cooking and baking has always been there, certainly from my mum and grannies. I remember my mum having a 25kg bag of flour in the hotpress — so that was always a fixture! — and my granny having jam tarts whenever we’d drop in. Of course, they were delicious, but I also loved the way they looked. I was always into art in school, so I’d say it was that combination of love for food and an appreciation for the visuals that led to this path. I remember my folks going to GAA matches with my brothers, and I’d stay home to make meringues, ready to show them off when they’d arrive back! So when I told my mum I was interested in an open day that the local hotel was hosting, she drove me over straight away and I was able to see how a professional kitchen operated. I applied for weekend work there right away! I later attended the Tourism College Killybegs and gravtitated immediately to the pastry modules in college and pastry kitchens when it was time for my placements. What’s the difference between pastry arts, baking and confectionary? I would look to the model in France: people train specifically to become a baker, pastry chef or confectioner, among others. A baker would work with things like bread or viennoiserie (such as breakfast pastries and danishes); a pastry chef specialises in plated desserts that include custards and gateaux; and confectionery centres on small sweets like petits fours and chocolates. Each requires its own skill set and there’s always constant learning in every field, but it’s important to master the fundamentals first before progressing. We were taught the basic mother recipes at Killybegs, and once we mastered those, we were allowed to progress and make things like flavoured custard or a twist on a jelly. This appreciation and respect for the building blocks has always stuck with me through my career. What are your tips for a home cook who wants to experiment with baking, confectionery or pastry? From my 20 years’ experience, the main thing I’ve learned is that everything takes trial and error, and that you absolutely need to make the mistakes. There are, of course, so many
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little things that can affect your finished product: measurements in these recipes are so precise and everyone’s oven is different, so it’s all about giving yourself that space to make mistakes, knowing that you’re always getting closer to your best results. I would recommend finding a chef or recipe source that you really admire and stick to their recipes, exactly as they write them! I’ve often adapted recipes, thinking, ‘Oh, it says to preheat the oven to 180˚C, but that seems too hot so I’ll go with 160˚C.’ Of course, 180˚C was the right temperature! Once you’ve mastered some basic recipes, then you can play around with them and adapt them to your tastes. This is where the fun starts. What can home cooks do to be as prepared as possible when baking or making pastry?
In general, know your equipment, from your oven to your mixer attachments. It’s so important to understand the difference between what each attachment does, and also to understand the culinary terms in recipes. For example, whisking (incorporating air into a mixture) is different to creaming (working ingredients — usually butter and sugar — together to form a creamy paste). You’d use the whisk attachment for the former and the paddle for the latter. One big tip is to preheat your oven, always; I find that this is actually something people tend to forget, and it’s so important for baking and pastry making. What are your recipe picks for beginners? I always find that there’s a serious love for and interest in cakes and baking, but I constantly hear from people that they find
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it difficult, whether it’s the measuring or the prep or the baking. So every recipe I’ve included in this feature includes only five ingredients, but they all make stunning desserts. Two of my most popular recipes on my website are my lemon drizzle cake and my soda bread, which speaks volumes on what people are most interested in baking. I find bread is a great starting point for beginner bakers; start with something like a simple soda or treacle bread, then move on to working with yeast — maybe a bloomer bread — and then work up to a more complex bread, like brioche. It’s all about working in stages and building the confidence to grow. When it comes to cakes, start with an all-in-one cake recipe, where all of the ingredients mix in one bowl. Then, practice a basic vanilla or chocolate sponge. If you’re not confident with buttercream, just whip some cream and use that to top the cake with some fresh berries. Plus, if it all goes wrong, a little touch of icing sugar or whipped cream will hide just about anything! What are your favourite things to make? Chocolate has always been my thing; if you handed me a chocolate bar in the morning instead of a fry, I’d thank you kindly for
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that! So whether it’s chocolate fondant or a chocolate tart, I tend to gravitate toward these. I also appreciate a good custard now too, so I love merging them together. A chocolate éclair with a pastry cream filling is heaven for me! Have you ever had a disaster in the kitchen? I have! When I was about 18, we were making cheesecakes for a wedding for over 300 people in a hotel and someone was helping me weigh up ingredients. About three hours before the wedding, one of the guys was having a little taste of the cheesecakes to test them and discovered that rather than adding the seven containers of sugar, it had been seven cups of salt that went into the cheesecakes! I ended up re-making the cheesecakes in the freezer just to help them set in time for the wedding. They ended up tasting lovely, but that party probably had the freshest cheesecake that anyone has ever been served at a wedding!
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Find more about Shane here: www.chefshanesmith.ie Chef Shane Smith @ShaneSmith83 @chefshanesmith
"If it all goes wrong, a little touch of icing sugar or whipped cream will hide just about anything!" AUGUST 2018
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guest editor Shane Smith
Blueberry crumble Serves 8
Recipes and recipe y h photograpof y s e court ith S h an e S m
For the crumble: 250g self-raising flour 175g butter, at room temperature 175g brown sugar 1 egg For the filling: 600g fresh blueberries 50g brown sugar 1 Mix the flour, butter and brown sugar with your fingertips until you reach a sandy texture. Remove 250g of this mix and set aside. 2 To the remaining mixture, add the egg and mix until a smooth dough is formed. Press the dough into the base and up the sides sides of a 20cm square baking dish. Refrigerate until needed. 3 Combine 200g of the blueberries with the brown sugar and 150ml of water in a saucepan over a medium heat. Cook, stirring occasionally, until the blueberries break down. 4 Remove from the heat and mix with the remaining fresh berries. Refrigerate until chilled. 5 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Spoon the cold blueberry compote into the baking dish, then top with the remaining crumble. Bake in the centre of the oven for 45 minutes or until golden brown. Per Serving 49kcals, 23.9g fat (14.7g saturated), 56.2g carbs (28.8g sugars), 4.8g protein, 2.7g fibre, 0.177g sodium
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Shane’s tip
Make this recipe your own by repacing the blueberries with the summer berries of your choice.
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Caramel ice cream gateaux with hazelnut shards Serves 8
For the ice cream gateaux: 600ml single cream 1 x 397g tin of condensed milk 1 tsp vanilla extract For the caramel sauce: 150g caster sugar 4 tbsp single cream For the caramel hazelnuts: 75g caster sugar 10 hazelnuts 1 Grease and line the inside of a 15cm round cake tin with cling film and set aside.
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2 In a mixing bowl, whisk the cream until thick. Fold in the vanilla extract and condensed milk until combined. Spoon into the lined cake tin and freeze overnight. 3 For the caramel sauce, mix the sugar with three tablespoons of water in a saucepan over a medium heat. Cook slowly until the sugar has dissolved, then increase the heat and bring the mixture to a golden caramel colour. 4 Stir in the cream. Cook, stirring, to remove any lumps and set aside to cool. 5 For the hazelnuts shards, combine the sugar and 25ml of water in a saucepan over a medium heat. Cook slowly until the mixture reaches a golden caramel colour. Remove from the heat and leave to cool slightly. 6 Stick a toothpick into the hazelnut and carefully submerge in the caramel; if the caramel is at the right temperature, it will coat the hazelnut and
drip down, leaving a nice thin sugar spike. Place the coated hazelnuts on a lined baking tray and leave to firm up. 7 To assemble, remove the ice cream gateaux from the baking tin and place on a serving dish. Drizzle the caramel sauce over the top and top with the caramelised hazelnut shards. Per Serving 419kcals, 18.7g fat (5.8g saturated), 60.2g carbs (57.3g sugars), 7.1g protein, 1.7g fibre, 0.085g sodium
Shane’s tip
Use vanilla extract instead of vanilla essence; the flavour is superior and you won’t need to use as much of it.
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guest editor Shane Smith
Chocolate raspberry mille feuille Serves 4
For the chocolate discs: 250g dark chocolate 50g white chocolate For the filling: 250ml single cream, whipped 2 punnets raspberries (about 36 raspberries) Fresh basil 1 To make the chocolate discs, place the dark and white chocolate into two separate bowls set over saucepans of gently simmering water. Stir gently until melted. 2 Once melted, remove from the heat and set aside to cool slightly. 3 Line a baking tray with parchment paper. Pour the dark chocolate onto the tray and spread evenly with a pallet knife until its roughly ½cm thick. 4 While the dark chocolate is still soft, drizzle the melted white chocolate in straight lines down the length of the dark chocolate. Use the tip of a knife to trace the white chocolate in zig-zags through the dark chocolate, creating a feathered pattern. Allow to sit at room temperature until firm. 5 Once the chocoalte is set, use a chef’s knife to slice the chocolate into 12 squares. 6 Place one chocolate square onto a serving place. Fill a piping bag (or a plastic bag with a small corner cut off) with the whipped cream. Pipe four dots of cream, alternating with four raspberries, onto the chocolate disc. Top with another chocolate square and repeat the layering process. Top with a third chocolate disc and garnish with a raspberry and some fresh basil leaves. Per serving: 466kcals, 25.8g fat (17.2g saturated), 53.5g carbs (43.3g sugars), 6.7g protein, 6.2g fibre, 0.78g sodium
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Creme brulee profiteroles Makes 20
For the choux pastry: 35g butter 50g plain flour 2 medium eggs For the topping: 150g caster sugar For the filling: 400ml single cream, whipped 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. For the profiteroles, combine the butter with 85ml of water in a saucepan and place over a medium-low heat until the butter has melted. 2 Once melted, bring to the boil and stir in the flour with a wooden spoon until a thick paste is formed. Remove from the heat and continue to stir until the mix begins to cool. 3 Remove from the heat and mix in one egg until incorporated. Gradually whisk in the remaining egg until the choux pastry is shiny and at a dropping consistency. You may not require all of the second egg, so take care at this point; the pastry needs to hold its shape when piped. 4 Place the pastry into a piping bag fitted with a round nozzle and pipe 20 profiteroles onto a tray lined with parchment paper, leaving enough space in between each for them to spread. 5 Place in the oven for 25-30 minutes or until golden brown and puffed up. Remove from the oven and allow to cool on a wire rack. 6 For the caramel topping, place the sugar and 50ml of water into a medium saucepan and gently heat until the sugar is dissolved. Once dissolved, increase the heat and cook until the sugar start to turn a light golden caramel colour. Remove from the heat and allow to cool slightly. 7 Carefully dip the top of each profiterole into the caramel, then return to the tray and allow to cool. 8 Once cooled, whisk the cream and place into a piping bag fitted with a small nozzle. Use a small sharp knife to make a small hole in the base of each profiterole, then carefully fill with cream. Per profiterole: 82kcals, 4.2g fat (2.5g saturated), 10.3g carbs (7.6g sugars), 1.4g protein, 0.1g fibre, 0.025g sodium
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guest editor Shane Smith
Fig bran loaf Makes 1 loaf
100g bran flakes 150g caster sugar 300ml milk 275g dried figs, chopped 100g self-raising flour, sieved 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 900g loaf tin and line with parchment paper. 2 Soak the bran flakes, caster sugar, milk and chopped figs for 30 minutes until a soft paste is reached. 3 Fold in the sieved flour and spoon the mix into the loaf tin. Bake in the center of the oven for one hour or until a skewer inserted into the centre comes out clean. Allow the loaf to cool before serving. Per serving: 209kcals, 1.2g fat (0.5g saturated), 49.8g carbs (31.5g sugars), 3.9g protein, 4.7g fibre, 0.091g sodium
Shane’s tip Chop the dried figs as small as you can as this will ensure even distribution during baking. This is a heavy, dense loaf so it keeps well wrapped in cling film or in the freezer.
Prosecco fruit jellies Makes 2 large or 4 small glasses 30g leaf gelatine 250ml prosecco 60ml elderflower cordial 60g caster sugar Mixed summer berries 1 Soak the leaf gelatine in a container of ice cold water for five minutes or until soft. 2 Heat the sugar, elderflower cordial and 250ml of water in a saucepan over a medium heat until the sugar has dissolved. Remove from the heat. 3 Squeeze the excess water from the gelatine and stir into the hot liquid until melted. Once combined, strain into a jug and allow to cool. 4 When cooled, stir in the prosecco. 5 Pour the mixture into two large glasses, filling halway. Add some summer berries,
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then refrigerate until set. 6 Once set, divide the remaining liquid between the glasses and top with some more berries. Return to the fridge to set. Serve cold. Per serving: 131kcals, 0.1g fat (0g saturated), 18.1g carbs (16.1g sugars), 6.5g protein, 0.5g fibre, 0.015g sodium
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Shane’s tip Use fruit juice instead of prosecco for an alcohol-free version.
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Strawberry honey pots Serves 2
20g flaked almonds 100g caster sugar 1 punnet of Irish strawberries, chopped 400g thick natural yoghurt 100g Irish honey 1 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4 and line a baking tray with parchment paper. Place the flaked almonds on a tray and toast in an oven for a few minutes until golden brown. Take care not to burn them. Once toasted, set aside. 2 To make the almond caramel, heat the sugar and 30ml of water in a saucepan over a medium heat until the sugar dissolves. Cook until the mixture reaches a golden caramel colour. 3 Pour this onto the lined baking tray. While still soft, sprinkle over the toasted almonds and leave to cool. 4 To assemble, spoon the strawberries into the bottom of serving glasses. Add a layer of yoghurt, followed by the honey. 5 Break the almond caramel into shards and sprinkle over the top. Per profiterole: 551kcals, 11.8g fat (4.6g saturated), 110.4g carbs (105.7g sugars), 9.9g protein, 3.4g fibre, 0.095g sodium
Shane’s tip To clean the caramel saucepan, simply fill with water and return to the heat. Boil until the caramel has dissolved.
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guest editor Shane Smith
Viennese whirls Makes 12
250g butter, at room temperature 50g icing sugar 225g plain flour, sieved 25g cornflour For the filling: 150g unsalted butter 200g icing sugar 200g berry jam 1 Preheat the oven to 190ËšC/170ËšC fan/ gas mark 5 and line three baking trays with parchment paper. 2 In a mixing bowl, cream the butter and icing sugar until pale and soft. Add the flour and cornflour and stir together until combined. 3 Spoon into a piping bag fitted with a medium star-shaped nozzle and pipe eight 4cm swirled rounds onto each tray. Bake in the centre of the oven for 13-15 minutes or until lightly golden. 4 Remove and allow to rest on the baking tray for five minutes before transferring to a wire rack to cool and firm up. 5 Beat the butter and icing sugar for the filling in a mixing bowl until pale in colour. Transfer this into a piping bag fitted with a small round nozzle. 6 To assemble, pipe a circle of buttercream on the flat side of half of the biscuits, leaving space in the center for the jam. 7 Spoon some jam into the centre and sandwich with another biscuit. Dust with icing sugar and serve. Per serving: 438kcals, 27.2g fat (17.2g saturated), 47.3g carbs (20.5g sugars), 2.2g protein, 0.5g fibre, 0.193g sodium
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• TRIED AND TESTED RECIPES • COOK-ALONG VIDEOS • TIPS FROM OUR TEST KITCHEN • FOOD NEWS • COMPETITIONS
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-37 IN THIS SECTION
BE AN AUBERGENIUS, p30
You're sure to love these flavoursome recipe ideas using inseason aubergines
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FROM THE BUTCHER'S BLOCK, p36
Local butcher Michael Fleming talks through the dos and don'ts of summer barbecuing
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BE AN AUBER-GENIUS You’ll love these flavoursome recipes using in-season aubergines
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what’s in season? aubergines
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CARAMELISED ONION AND ROASTED AUBERGINE DIP Serves 4-6 1 large aubergine, sliced into thin rounds 2 onions, chopped Pinch of sugar 3 garlic cloves, crushed 3 tbsp olive oil, plus extra for drizzling Salt and black pepper 1 tsp Worcestershire sauce 3 tbsp sour cream (optional) To serve: Baguette, toasted bread, pitta bread, crackers, breadsticks or crudités
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1 Sprinkle the aubergine slices with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, rinse the aubergine with water and then press very dry between sheets of kitchen paper. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 3 Arrange the aubergine slices on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 6-8 minutes, turning once or twice until softened and golden brown. Set aside to cool to the touch. 4 Heat a large pan over a medium heat and add the olive oil. Add the onions and sugar and turn the heat to low. Cook for 30-40 minutes, stirring often and adding a splash of
water if the onions start to catch. 5 Add the garlic and cook for another 2-3 minutes. Set aside. 6 Peel away the skin of the aubergine pieces and place the flesh in a bowl. Add the onions mixture and mash with a fork. Stir in the Worcestershire sauce and season with salt and pepper. For an extra creamy dip, add the sour cream, if desired. 7 Serve immediately with your breads, crackers, breadsticks or chopped vegetables of choice. Per serving: 101kcals, 7.2g fat (1g saturated), 9.5g carbs (4.6g sugars), 1.4g protein, 4g fibre, 0.04g sodium
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what’s in season? aubergines
FETA AND QUINOA STUFFED AUBERGINES Serves 4 2 large aubergines, halved lengthways 4 tbsp olive oil 120g quinoa Zest and juice of ½ a lemon 2 tbsp harissa 2 ripe tomatoes, deseeded and chopped Handful of fresh parsley, chopped 70g Feta, crumbled (or goat’s cheese, sliced)
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the aubergines on a baking tray. Drizzle with two tablespoons of the olive oil and season well. Roast for 15-17 minutes until tender. 2 Cook the quinoa according to the package instructions. Allow to cool slightly. 3 Stir in the lemon zest, lemon juice, harissa and remaining olive oil. Gently fold in the tomatoes and parsley. 4 Remove the aubergines from the oven.
Once they’re cool enough to handle, carefully scoop out the flesh and chop roughly. Stir into the quinoa mixture and season well. 5 Spoon the mixture back into the aubergine shells and top with the Feta (or goat’s cheese). Return to the oven for 10-12 minutes until the quinoa mixture is hot throughout and the cheese is bubbling. Serve with a green salad. Per serving: 384kcals, 21.4g fat (4.9g saturated), 42.3g carbs (12.8g sugars), 10.6g protein, 12.8g fibre, 0.297g sodium
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AUBERGINE FLATBREAD PIZZAS Serves 4 2 aubergines, sliced into thin rounds 2 tbsp olive oil 1 tsp dried oregano 150g crème fraîche 50g Parmesan, grated 4 flatbreads or naan breads 2 tbsp pine nuts ½ a small red onion, finely chopped 4 tbsp fresh basil pesto Handful of rocket
minutes per side until charred and soft. 3 Preheat the oven to 220˚C/200˚C/gas mark 7. Mix the crème fraîche with two tablespoons of the Parmesan and some salt and pepper. Spread over the flatbreads. 4 Arrange the aubergine slices on top and scatter with the pine nuts, red onion and the remaining Parmesan.
5 Bake for around 10 minutes or until crisp and bubbling. Spoon over some pesto and top with each flatbread with a handful of rocket. Per serving: 476kcals, 24.6g fat (8.9g saturated), 53.5g carbs (12.1g sugars), 14.9g protein, 11.4g fibre, 0.754g sodium
1 Brush both sides of each aubergine slice with olive oil, season with salt and pepper and and sprinkle with a little oregano. 2 Heat a griddle pan over a medium-high heat and cook the aubergine slices for 2-3
Jaroslaw Ma jkusiak “These make a tasty lunch or dinner and are so easy to put together — they would be lovely sliced into smaller portions as part of a bigger spread when having people over. I was cooking for one when trying this recipe so, once I had the aubergine cooked and the Parmesan crème fraîche mixture ready, I kept these in the fridge and enjoyed one flatbread at a time over a few days — all I had to do was assemble and bake for a delicious meal in just a few minutes.”
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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
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36 Easy Food
AUGUST 2018
From the
larder luck butcher advice
BUTCHER'S BLOCK
Local butcher Michael Fleming talks through the dos and don’ts of barbecuing In general, should I choose lean meat or fatty meat for the barbecue? This really comes down to personal preference. In general, fat provides a lot of flavour, but it’s easy to add flavour to leaner meat using rubs, marinades and/or sauces. I would usually choose leaner cuts myself. The exception is burgers, which should always have a good fat content to ensure they turn out nice and juicy. How much meat per person should I aim for overall? 250g per person is a decent portion. Can you barbecue meat from frozen? This is not recommended for food safety reasons. Always make sure your meat is completely thawed before you begin cooking; the safest way to thaw it is in the fridge overnight. Do you have any safety tips for using marinades? Always marinate your meat or poultry in a sealed container in the fridge, never on the countertop. If some of the marinade is to be used as a sauce on cooked food, reserve a portion of the marinade before using it on raw meat. If you do need to reuse marinade that has touched raw meat or poultry, always boil it first to destroy lingering bacteria. Be sure to wash any utensils or brushes used on raw meat before using them again on cooked food to prevent cross-contamination. If your marinade has acidic ingredients like lime/lemon juice, tomato juice or vinegar — as so many good marinades do — don’t use a metal bowl for marinating, as the acid can react with the metal and result in an off, metallic flavour.
Can I partially cook chicken and pork ahead of time to shorten their time on the barbecue? I would recommend that you do this to ensure everything gets properly cooked through the centre before the outside is cremated! However, this is only safe if you immediately finish the cooking process on the barbecue. Never brown or partially cook meat or poultry to set aside and finish later, because any bacteria present will not have been destroyed. If I prepare meat and vegetable skewers ahead of time, should I be worried about the raw meat touching the vegetables while being refrigerated? There’s no need to be concerned about this as any bacteria will be killed when the skewers are cooked. If I have a lot of different items on the barbecue, how do I know when everything is finished cooking? The easiest, safest way to do this is to use a meat thermometer. These are readily available and very reasonably priced. Push the thermometer into the thickest part of each piece of meat,
Tandoori chicken kebabs Serves 4-6 140g natural yoghurt 2 tbsp rapeseed oil 1 x 3cm piece of ginger, peeled and grated 3 garlic cloves, crushed 60ml tomato passata ½ tsp garam masala ½ tsp chilli powder ½ tsp smoked paprika ½ tsp turmeric 12 chicken thighs, bones and skin removed, cut into 2cm chunks Salt and black pepper
making sure it's not touching bone. Sterilise the thermometer by dipping it into boiling water and wiping well. If we are relaxing over our meal outdoors, for how long is it safe to leave food on the table? Obviously things like bread rolls will be okay for an hour or two, but meat and any mayonnaise-based salads shouldn’t sit outside for more than 25-30 minutes. Can I reheat meat that has been cooked on the BBQ? Yes, but only reheat it once. Ensure food is piping hot throughout before you dig in. Any barbecued food left in the fridge should be thrown out after two days.
1 In a bowl, combine the yoghurt, oil, ginger, garlic, passata, garam masala, chilli powder, smoked paprika and turmeric. Stir to combine well. 2 Add the chicken and turn to coat well in the marinade, then season with salt and black pepper. Cover with cling film and place in the fridge for three hours or overnight. 3Thread the chicken onto skewers, then cook on the barbecue for 15 minutes or until the chicken is completely cooked throughout, turning occasionally. 4 Transfer to a plate and allow to rest for 6-8 minutes. Serve with a cucumber salad.
Per Serving 379kcals, 17.6g fat (4.2g saturated), 4.4g carbs (1.7g sugars), 47.7g protein, 0.6g fibre, 0.177g sodium
To serve: Cucumber salad
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2018 02 Bosch EasyAd.indd Food 206x290mm.indd 1 EF132_038_Bosch 38
22/02/2018 12/07/2018 15:04 11:45
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
40-52 IN THIS SECTION
15 WAYS WITH TINNED BEANS, p40
Tasty yet economical recipes using kidney beans, white beans and baked beans
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GOTTA SPLIT!, p44
These fruity recipes are perfect for a sweet summer treat
SUMMER STEAK, p48 Indulge at home with these sumptuous and simple dishes
Easy Food 39
11/07/2018 14:37
5
15 WAYS WITH TINNED BEANS
ways with
WHITE BEANS CANNELLINI BEAN MASH WITH SPINACH AND LEMON
Serves 2 Heat 2 tbsp olive oil or 30g butter in a pan over a medium-high heat. Add 200g chopped baby spinach, 2 crushed garlic cloves and the grated zest of 1 lemon. Cook for one minutes until the spinach is wilted. Add 1 x drained and rinsed 400g tin of cannellini beans and the juice of 1 lemon and season generously with salt and black pepper. Mash to your preferred consistency.
CHEESY BUTTER BEAN MASH Serves 4 In a saucepan, combine 2 x drained and rinsed 400g tins of butter beans with 400ml chicken or vegetable stock. Bring to a boil over a high heat, then reduce the head and simmer for five minutes until heated through and tender. Drain well, then either mash to your preferred consistency. Stir in 60g extra mature white Cheddar and 1 tbsp wholegrain mustard and season with some salt and black pepper.
ONE-PAN BEANS AND VEGGIES Serves 4 Heat 1 tbsp olive oil in a large pan over a high heat. Add 200g quartered button mushrooms and some salt and pepper. Cook for 6-8 minutes until browned, stirring occasionally. Transfer the
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mushrooms and their liquid to a bowl. Add 1 tbsp olive oil to the same pan and cook 1 chopped courgette with some salt and pepper for 3-4 minutes. Transfer to the bowl with the mushrooms. Add 1 tbsp oil to the same pan and turn the heat to medium-high. Cook 1 chopped onion for 5-6 minutes until golden brown. Add 3 crushed garlic cloves and cook for 30 seconds. Add 1 x drained and rinsed 400g tin of cannellini beans and a pinch of dried chilli flakes. Return the mushrooms and courgette to the pan and season to taste. Cook for 1-2 minutes, stirring, until the beans are warmed through. Squeeze over a little lemon juice, then serve.
VEGETARIAN PASTA E FAGIOLI SOUP
macaroni or other short pasta. Cook for 7-8 minutes or until al dente, stirring occasionally. Season with to taste and serve immediately.
CANNELLINI BEAN FRITTERS Serves 2 Heat 1 tbsp olive oil in a pan over a medium heat and cook 1 finely chopped onion for 6-8 minutes until softened. Roughly mash 1 x drained and rinsed 400g tin of cannellini beans. Stir in the onion, 120g grated Parmesan and the juice of 1 lemon. Shape mixture into 3cm balls, then gently flatten into patties. Dredge the patties in plain flour, shaking off any excess. Heat 2 tbsp olive oil in a pan over a medium-high heat and fry the patties until golden on both sides.
Serves 6 Peel and chop 3 large carrots, 3 celery stalks and 1 small onion. Heat 1 tbsp olive oil in a pot or casserole dish over a medium-high heat and cook the vegetables for 6-8 minutes. Add 5 crushed garlic cloves, 1 tbsp fresh thyme and ½ tsp dried oregano and cook for one minute. Add 30ml white wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom with a wooden spoon. Add 2 x 400g tins of chopped tomatoes, 2 x 400g tin of cannellini beans and 950ml vegetable stock. Cook over a medium-low heat for 10 minutes. Bring to a boil and add 300g
AUGUST 2018
11/07/2018 16:17
5 ways with
BAKED BEANS BEAN VOLCANOES
Serves 4 kids Peel 3 large potatoes and chop into rough 3cm chunks. Place the potatoes into a large pot and cover with salted water. Bring to a boil, then turn the heat to medium and simmer for 15 minutes or until. Drain well, then return to the pot and place over the hot hob to steam dry for 30-40 seconds, shaking the pot. Turn off the heat. Mash the potatoes roughly with a potato masher, then add 60g butter and 120ml full fat milk. Continue to mash until smooth and fluffy. Beat in some salt and black pepper. Heat 1 x 400g tin of baked beans in a saucepan or in the microwave. Divide the mash between four plates and shape into “volcanoes” with craters in the middle. Ladle in the beans so that they spill over like lava. Top with grated cheese, if preferred, or add cooked sausages on the side.
larder luck 15 ways with tinned beans
tbsp American yellow mustard and 1 tbsp Worcestershire sauce and bring to a simmer. Simmer for 15 minutes until thickened. Pile into lightly toasted burger buns and top each with grated Cheddar, to serve.
BREAKFAST TOSTADAS Makes 8 Heat 20g butter in a saucepan over a medium heat and cook 6 chopped rashers for 7-8 minutes until golden. Add 1 x 400g tin of baked beans and warm through. Meanwhile, heat 1 tbsp olive oil in a frying pan. One at a time, gently fry 8 small tortillas for one minute per side or until lightly golden and crisp, adding an extra splash of oil if needed. Drain on kitchen paper. In the same pan, fry 8 small eggs. Divide the crispy tortillas between serving plates and top each one with a spoonful of beans and a fried egg.
softened. Add ½ tsp dried chilli flakes, 3 tbsp curry powder, 1 tsp cumin and 1 tsp dried coriander and cook for one minute. Stir in 1 x 400g tin of baked beans and 1 x 400g tin of chopped tomatoes. Simmer on a medium heat for about 15 minutes. Serve with rice, naan or baked potatoes.
BEANS OVER TOASTIES Makes 1 Preheat a sandwich press to a high heat. Butter 2 slices of bread. Place one into the hot sandwich press, butter side-down, and spread with a little yellow mustard. Add 1-2 slices of cooked ham and 1-2 slices of Cheddar, leaving a 1cm border around the edge. Add a crack of black pepper and top with the second slice of bread, butter side-up. Heat 200g baked beans in a saucepan or in the microwave and pour over the toasties to serve.
BAKED BEAN CURRY Serves 4 Heat 1 tbsp olive oil in a large pan over a medium-high heat. Cook 1 chopped onion, 1 crushed garlic clove, 1 x grated 3cm piece of ginger and 1 deseeded and chopped green pepper for 6-8 minutes until
BAKED BEAN SLOPPY JOES Serves 6 Heat 1 tbsp olive oil in a large pan over a medium-high heat. Add 450g beef mince, 1 chopped onion and 1 tsp dried thyme and cook until the beef is completely browned at no pink parts remain, breaking up any lumps with a wooden spoon. Drain away any excess fat. Add 1 x 400g tin of baked beans, 2
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Easy Food 41
5 ways with
KIDNEY BEANS
EASY BEAN BURGERS
Serves 6 Place 2 x drained and rinsed 400g tins of kidney beans in a large bowl, and mash roughly with a potato masher. Add 100g breadcrumbs, 1 tsp hot chilli powder, 2 tbsp chopped fresh coriander, 1 beaten egg and 2 tbsp salsa. Season with salt and pepper, then use a fork to mix together well. Divide the mixture into six equal portions, using wet hands to shape into burger patties. Preheat the grill to a high heat. Place the burgers on a baking tray, then grill for 5-6 minutes on each side until crisp. Serve in burger buns with your favourite toppings.
with sliced avocado, crumbled Feta, hot sauce and fresh coriander, to serve.
BEAN AND CHEESE TAQUITOS Makes 8 In a medium bowl, gently mash 1 x drained and rinsed 400g tin of kidney beans with 60g grated Cheddar and ½ tsp salt. Divide the mixture evenly between 8 small tortillas and roll up. Heat 120ml olive oil in a large pan over a medium-high heat. Working in batches, fry the tortilla rolls for 2-3 minutes per side until crisp, starting them seam sidedown to seal. Drain on kitchen paper and serve with salsa and sour cream.
STUFFED SWEET POTATOES WITH MEXICAN BEANS Serves 4 Scrub 4 sweet potatoes and pierce several times with a fork. Microwave on high for 6-8 minutes or until tender, turning once. Meanwhile, heat 1 tbsp olive oil in a large pan over a mediumhigh heat. Cook 1 deseeded and chopped red pepper and 2 chopped spring onions for 3-4 minutes. Stir in 1 x
drained and rinsed 400g tin of kidney beans, 100g salsa, the juice of 1 lime, 1 tbsp crunchy peanut butter, 1 tsp ground cumin and some salt and black pepper. Cook for 2-3 minutes, then stir in 2 tbsp chopped fresh coriander. With a sharp knife, cut an "X" in the top of each sweet potato. Spoon the bean mixture over the tops of the potatoes and serve.
COWBOY KIDNEY BEANS Serves 4 Heat 1 tbsp olive oil in a pan over a medium-high heat and cook 60g chopped chorizo until golden brown. Add ½ a chopped onion and cook for 4-5 minutes. Stir in 1 deseeded and finely chopped green chilli, 1 tsp dried oregano, 1 tsp chilli powder, 3 crushed garlic cloves and 1 chopped tomato. Cook for two minutes. Add 1 x drained and rinsed 400g tin of kidney beans and 250ml chicken stock. Simmer for 15 minutes, then season to taste.
CHILAQUILES Serves 2 Heat 2 tbsp vegetable oil in a large heavy pan over a medium-high heat. Cut 6 small tortillas into triangles and cook for 2-3 minutes until browned and crisp, stirring and flipping constantly. Pour 250g hot salsa over the tortillas, and cook for 1-2 minutes, stirring. Add 100g cooked, drained and rinsed kidney beans and stir to heat through. Push everything to one side of the pan and turn the heat to medium. Crack 2 eggs into the other side, then cover the pan and cook until the egg whites are set and the yolk is as done as you like it. Carefully divide the fried eggs and chilaquiles between two plates. Garnish
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AUGUST 2018
11/07/2018 16:17
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11/07/2018 16:46
Gotta split!
With thanks to
These fruity recipes are perfect for a sweet summer treat!
44 Easy Food
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AUGUST 2018
11/07/2018 11:49
larder luck tropical fruit
Healthy banana peanut butter ice cream Serves 4-6 3 very ripe Fyffes bananas, peeled and frozen 200g chunky peanut butter (choose a variety with no added sugar or salt) To serve: Mini chocolate chips
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1 Break the frozen bananas into pieces and place them in a blender. 2 Add the peanut butter. Blend until creamy and smooth. 3 Scoop the ice cream into bowls and top with chocolate chips. Serve immediately.
Per Serving 286kcals, 19.1g fat (4.1g saturated), 23.8g carbs (12.8g sugars), 9.9g protein, 4.6g fibre, 0.013g sodium
x
Easy Food 45
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Barbecued pineapple sundaes Serves 4 6 tbsp desiccated coconut Vegetable oil, for brushing 4 thick slices of fresh Fyffes pineapple 4 scoops of vanilla ice cream Salted caramel sauce, for drizzling Chocolate dessert sauce, for drizzling
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1 Preheat the oven to 160ËšC/140ËšC fan/ gas mark 3 and spread the coconut in an even layer across a baking tray. Bake for 5-8 minutes, tossing halfway through, until just golden brown. 2 Heat a grill pan or barbecue to a mediumhigh heat and brush with a bit of vegetable oil. 3 Grill the pineapple slices for about one minute per side until charred.
4 Add to serving plates and top with a scoop of vanilla ice cream. Drizzle with the salted caramel and chocolate sauces, then top with coconut. Serve the sundaes immediately. Per Serving 310kcals, 20.1g fat (13.8g saturated), 31.6g carbs (20.5g sugars), 4.6g protein, 4.6g fibre, 0.1g sodium
AUGUST 2018
11/07/2018 11:50
larder luck tropical fruit
Tropical nachos Serves 6 4 tortilla wraps, sliced into wedges 40ml vegetable oil 2 tbsp caster sugar ¼ tsp cinnamon ¼ tsp salt 120ml natural Greek yoghurt Juice of 1 lime ½ tsp vanilla extract 1 tsp honey 1 tsp poppy seeds For the topping: 1 Fyffes banana, chopped into small pieces ½ a Fyffes pineapple, chopped into small pieces ½ a mango, chopped into small pieces 1 kiwi, chopped into small pieces 80g strawberries, chopped into small pieces 4 tbsp desiccated coconut, toasted 2 tbsp fresh mint, finely chopped 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Arrange the tortilla wedges in an even layer on a baking tray. Brush lightly with the oil. 2 Stir together the sugar, cinnamon and salt. Sprinkle evenly over the tortilla wedges and bake for 10 minutes until golden brown. 3 Whisk the yoghurt, lime juice, vanilla, honey and poppy seeds until smooth. 4 Combine the fruit in a bowl and toss gently to mix well. 5 Arrange the tortillas on a serving platter and top with the fruit. Drizzle over the yoghurt sauce and sprinkle with the coconut and mint to serve. Per Serving 342kcals, 17.4g fat (8.3g saturated), 44.4g carbs (17.3g sugars), 6.3g protein, 6.3g fibre, 0.449g sodium
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S UMME R
steak Indulge at home with these sumptuous and simple dishes
48 Easy Food
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AUGUST 2018
12/07/2018 14:35
larder luck steak
Steak salad ciabattas with lemon Parmesan dressing Serves 4 4 x Inisvale Striploin Steaks Salt and black pepper 1 tbsp vegetable oil 4 tbsp wholegrain mustard Juice of 1 lemon 120ml olive oil, plus extra for the bread 30g Parmesan, grated 4 ciabattas, split lengthwise 4 generous handfuls of rocket 2 ripe tomatoes, sliced ½ a small red onion, thinly sliced 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, tent loosely with foil 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. Working in batches if necessary, drizzle the cut sides of ciabatta with olive oil and cook in the pan, cut side down, for five minutes until golden brown. 5 Transfer the ciabattas to serving plates and drizzle each with a little of the dressing. Add rocket, sliced tomato and red onion to each. 6 Slice the steaks against the grain, trimming away any fat. Arrange the slices over the rocket, drizzle with the remaining dressing and close over the ciabatta lids to serve. Per serving: 954kcals, 49.8g fat (30.3g saturated), 49.8g carbs (3.9g sugars), 75.4g protein, 4.5g fibre, 1.041g sodium
Irish rarebit rib-eyes Serves 4-6 30g butter 30g plain flour 1 tsp Dijon mustard 1 tsp Worcestershire sauce 120ml Irish porter or other dark beer 180ml double cream 150g Irish white Cheddar, grated Salt and black pepper 2 tbsp olive or rapeseed oil 4 x Inisvale Rib Eye Steaks 1 Melt the butter in a saucepan over a medium-low heat, then whisk in the flour. Cook for two minutes, whisking constantly. 2 Whisk in the mustard and Worcestershire sauce until smooth. Pour in the beer and whisk until smooth. Pour in the cream and keep whisking until well combined and smooth. 3 Gradually add the grated cheese, stirring constantly, until the cheese has melted and
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the sauce is smooth. Season to taste and keep warm over a low heat, stirring often. 4 Preheat the grill to a high heat and line a large baking tray with tin foil. 5 Heat the oil in a large pan over a high heat until the pan is very hot. Season the steaks with salt and pepper, then sear for 2-3 minutes per side or until just cooked to your liking. 6 Transfer the steaks to the prepared baking tray and spread each one with one quarter of the cheese mixture. Place under the hot grill for 2-3 minutes or until it is just golden brown and bubbling. Per serving: 584kcals, 46g fat (22.5g saturated), 6.8g carbs (0.5g sugars), 30.9g protein, 0.2g fibre, 0.472g sodium
Lidl Worcesters Sauce is ava hire ilable only in Lidl Northe rn Ireland
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Easy Food RECOMMENDS
There are so many types of beef available from Lidl, from extra lean mince to diced beef, and from striploin steaks to sirloin roasting joints, not to mention the full stock of Lidl’s frozen range. Liffey Meats has been supplying beef to Lidl since 2005; at any given time, they have 50-60 different beef products within the Lidl range. Since they are based in Ballyjamesduff, Co. Cavan, they are surrounded by farms from which to supply their beef. No matter what county it’s from, it’s always 100% Irish beef from 100% Irish farms!
Rib roast with caramelised onion butter Serves 2 For the caramelised onion butter: 2 tbsp olive or rapeseed oil 3 oil-packed anchovy fillets 1 onion, sliced Pinch of brown sugar 120g butter, at room temperature For the rib roast: 1 x Deluxe 28-Day Aged Rib Roast on the Bone 2 tbsp olive oil To serve: Baked potatoes Green beans
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1 For the butter, heat the oil in a heavybased pan over a medium-low heat. Add the anchovies and cook for 3-4 minutes until they have dissolved, stirring frequently. 2 Add the onion and sugar and cook for 45 minutes until caramelised, stirring frequently. Add a splash of water if needed to stop the onions from catching on the bottom of the pan. 3 Remove from the heat and allow to cool to room temperature. 4 In a food processor, combine the cooled caramelised onions and butter. Pulse until smooth. Use parchment paper to form the butter into a log. Wrap up tightly, then place in the fridge until firm. 5 Remove the rib roast from the fridge 30 minutes before you start cooking. Preheat the oven to 180°C/160˚C fan/gas mark 4. 6 Heat the oil in an ovenproof pan over a high heat. Brown the rib roast on all sides. 7 Place a knob of the caramelised onion butter
on top of the rib roast, then transfer the pan to the centre of the oven and cook for 6 minutes for rare, 8-10 minutes for medium-rare, 14 minutes for medium or 16-17 minutes for medium-well. 8 Transfer to a plate, tent loosely with foil and allow to rest for 15 minutes. 9 Carve the steak and divide between plates, then top each with a generous slice of the caramelised onion butter and serve with baked potatoes and green beans. Per serving: 822kcals, 58.1g fat (25.3g saturated), 2.7g carbs (1.3g sugars), 69.1g protein, 0.6g fibre, 3.16g sodium
AUGUST 2018
12/07/2018 14:35
larder luck steak
Balsamic steak salad Serves 4 For the marinade/dressing: 60ml extra-virgin olive oil 2 tbsp balsamic vinegar 2 tsp lemon juice ½ tbsp Dijon mustard ½ tsp dried oregano ½ tsp dried thyme Salt and black pepper For the steaks: 2 x Inisvale Rib Eye Steaks 20g butter 1 tbsp olive or rapeseed oil 1 garlic clove, crushed
For the salad: 100g mixed leaves 1 small red onion, thinly sliced 1 ripe avocado, thinly sliced 200g cherry tomatoes, halved ½ a cucumber, chopped 50g blue cheese, crumbled 1 In a jug, whisk together all the ingredients for the salad dressing until well combined. 2 Measure out 60ml of the mixture, pour it into a sealable bag and add the steaks, setting the rest of the mixture aside. Seal the bag and rub the marinade all around the steaks. Place in the fridge for 30 minutes. 3 Remove the steaks from the bag and allow to sit at room temperature for 20 minutes. 4 Melt the butter with the oil and garlic in a
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heavy-based pan over a high heat. 5 Add the steaks and cook for 3-4 minutes per side or until cooked to your liking. Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes. 6 In a large salad bowl, combine the mixed leaves, red onion, avocado, cherry tomatoes and cucumber. Drizzle over most of the reserved dressing and toss to coat. Divide the salad between serving plates. 7 Slice the steaks against the grain and arrange over the salad. Crumble over the blue cheese, then drizzle with the remaining dressing to serve. Per serving: 408kcals, 37.4g fat (10.2g saturated), 11.1g carbs (3.8g sugars), 32.4g protein, 4.98g fibre, 1.417g sodium
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Fillet steaks with mushroom ceviche Serves 4 For the mushroom ceviche: 600g button mushrooms 140ml lemon juice, freshly squeezed 40ml orange juice, freshly squeezed 50ml olive or rapeseed oil 1 shallot, very thinly sliced 1 red chilli, deseeded and thinly sliced 3 garlic cloves, crushed 2 tbsp fresh coriander, chopped Salt and black pepper
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For the steaks: 4 x Inisvale Fillet Steaks 1 tbsp whole black peppercorns 1 tbsp whole green peppercorns 30g butter, at room temperature To serve: Mixed leaves 1 In a bowl, combine all of the ingredients for the mushroom ceviche. Place in the fridge for 2-3 hours for the flavours to combine, stirring occasionally. 2 Remove the fillet steaks from the fridge 30-40 minutes before cooking. Crush the black
and green peppercorns in a pestle and mortar, then stir them into the butter. 3 Season the steaks with salt. Rub the peppercorn butter all over each steak. 4 Heat a large pan over medium-high heat until very hot. Cook the steaks for four minutes per side for medium rare, or until cooked to your liking. Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes. 5 Serve the steaks with the mushroom ceviche and some mixed leaves.
Per serving: 688kcals, 47.4g fat (22.3g saturated), 10.9g carbs (4.3g sugars), 58.7g protein, 2.7g fibre, 0.3g sodium
AUGUST 2018
12/07/2018 14:38
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
54-77
IN THIS SECTION
WEEKLY MENU PLANNER, p54
Keep it simple, keep it quick with our whole week's worth of tasty family meals
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PASTA, PERSONALISED, p66 Kid-friendly pasta dishes that need just a few tweaks to make flavoursome grown-up options
WEEKDAY FRESH, p74
Simple summer dinners to enjoy any night of the week
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Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
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AUGUST 2018
11/07/2018 15:21
what's for dinner? weeknight meals
Monday Spinach and Ricotta pasta shells Serves 4 320g conchiglie (pasta shells) 40g butter 2 shallots, chopped 200g mushrooms, quartered 1 garlic clove, crushed 120g fresh baby spinach Juice of ½ a lemon Salt and black pepper 1 egg 80g Ricotta 1 Bring a large pot of salted water to a boil over a high heat and cook the pasta according to package instructions. 2 Melt the butter in a large pan over a medium-low heat and cook the shallots for 3-4
cook for 5-6 minutes. Add the garlic and cook for 1-2 minutes longer. 3 Add the spinach to the pan, squeeze over the lemon juice and season with salt and black pepper. Cover the pan with a lid and cook for 2-3 minutes. 4 In a large bowl, whisk the egg together with the Ricotta. 5 Remove the lid from the pan and use a pair of tongs to toss the spinach. Remove the pan from the heat. 6 Drain the pasta, reserving a little of the cooking water. Add the pasta to the Ricotta mixture and toss well to coat. Add the spinach mixture to the pasta and combine well. 7 Season to taste and serve immediately.
Meat-f ree Monday
Per Serving 423kcals, 13.8g fat (6.6g saturated), 56.8g carbs (3.3g sugars), 18.9g protein, 6.3g fibre, 0.198g sodium
minutes or until soft. Add the mushrooms and
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Tuesday
Tray-baked chicken tikka Serves 4
For the chicken: 120g full-fat plain yoghurt 3 tbsp tikka paste 1 x 2cm piece of fresh ginger, peeled and grated 4 garlic cloves, crushed 1 green chilli, deseeded and finely chopped 900g chicken thighs, drumsticks or a mixture For the vegetables: 2 tbsp olive oil, plus extra for brushing 4 medium potatoes, scrubbed and chopped into chunks
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1 small head of cauliflower, chopped into small florets ½ tsp cumin seeds Salt and black pepper To serve: 1 red onion, thinly sliced Juice of 1 lemon 1 In a sealable bag or tub, combine the yoghurt, tikka paste, ginger, garlic and chilli. Add the chicken pieces and toss to coat evenly. Refrigerate for at least one hour, or overnight if possible. 2 Remove the chicken from the fridge 20 minutes before you start cooking. Preheat the oven to 220˚C/200˚C fan/gas mark 7. 3 Line two large baking trays with foil and brush with olive oil. Add the potatoes, cauliflower, cumin seeds and some salt
and pepper. Drizzle with the remaining two tablespoons of olive oil and toss together with clean hands until evenly coated. 4 Remove the chicken from the marinade, discarding the excess. Make some spaces amongst the vegetables and nestle the chicken in to these spaces. 5 Roast for 20 minutes. Toss the potato and cauliflower to ensure even cooking, then return to the oven for 15-20 minutes longer or until the chicken is completely cooked through. 6 Meanwhile, separate the slices of red onion and place in a small bowl with the lemon juice and a pinch of salt. Set aside for 10 minutes. 7 Top the chicken tikka with the quick-pickled red onions to serve. Per Serving 747kcals, 28.4g fat (5.8g saturated), 47.9g carbs (5.9g sugars), 72.9g protein, 8.4g fibre, 0.274g sodium
AUGUST 2018
11/07/2018 15:22
what's for dinner? weeknight meals
Julie Valentine “My partner Phil and I loved this recipe. It’s so tasty and perfect for a midweek evening as it’s quick to make and there’s barely any washing up. I loved the combination of the fresh lime with the honey. We enjoyed these served with boiled potatoes simply tossed with butter and some peas on the side.”
Wednesday
Honey lime salmon in parchment Serves 4 4 salmon fillets Salt and black pepper 80g butter, melted 2 tsp olive oil 100g honey 1 tbsp soy sauce 2 garlic cloves, crushed Juice of 2 limes and zest from 1, plus 2 limes, sliced
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TOP TIP: If the weather is good, cook these salmon parcels on the barbecue instead of in the oven!
To serve: Fresh parsley, chopped Baby boiled potatoes Green vegetables 1 Season the salmon fillets on both sides with salt and pepper. 2 In a small bowl, whisk together the melted butter, olive oil, honey, soy sauce, garlic, lime juice and lime zest. Transfer two tablespoons of the marinade to a small bowl or cup and set aside for serving. 3 Place the salmon in the rest of the marinade and turn to coat all sides. Place in the fridge for 30 minutes. 4 Preheat the oven to 220˚C/200˚C fan/gas mark 7.
5 Lay out four large squares of tin foil and place a square of parchment on top of each. Place a salmon fillet in the centre of each and drizzle with a spoonful of the marinade. Top each portion with 2-3 slices of lime and then wrap up tightly in the parchment and foil. 6 Bake for 10-12 minutes, then carefully open each packet. Brush the tops of the salmon fillets with the reserved marinade, top with some fresh parsley and serve with boiled baby potatoes and green vegetables. Per Serving 481kcals, 29.6g fat (12.2g saturated), 21.6g carbs (20.8g sugars), 35.2g protein, 0.1g fibre, 0.461`g sodium
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Thursday Asian chicken salad Serves 4 150g quinoa 1 tbsp vegetable oil 3 spring onions, sliced 1 red chilli, sliced 1 x 2cm piece of fresh ginger, grated 1 garlic clove, crushed Juice of 1 lime 2 tbsp soy sauce 2 tsp toasted sesame oil 400g cooked chicken, shredded 150g red or white cabbage (or a mixture), finely shredded 3 carrots, chopped into thin matchsticks 200g mangetout, chopped 1 tbsp sesame seeds Handful of fresh coriander, chopped Small handful of fresh mint, chopped
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1 Cook the quinoa according to the package instructions. Set aside to cool. 2 Heat the vegetable oil in a small saucepan over a medium-low heat. Cook the spring onions, chilli, ginger and garlic for one minute, stirring, then remove from the heat and allow to cool slightly. Transfer to a small bowl and whisk in the lime juice, soy sauce and sesame oil. 3 In a large bowl, combine the cooked quinoa with the chicken, cabbage, carrots and mangetout. Add the dressing and toss to combine. Sprinkle with the fresh herbs and sesame seeds to serve.
Per Serving 423kcals, 12.4g fat (2.3g saturated), 38.8g carbs (5.9g sugars), 38.7g protein, 6.1g fibre, 0.559g sodium
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AUGUST 2018
11/07/2018 15:22
what's for dinner? weeknight meals
Friday Summertime French bread pizzas Serves 4 2 baguettes 80g fresh basil pesto 2 ripe tomatoes, sliced 8 slices of salami, torn 200g Mozzarella, grated 1 tsp dried oregano To serve: Green salad Coleslaw 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Use a bread knife to split the baguettes in half lengthwise. Place cut side-up on a large baking tray and spread with the pesto. 2 Layer over half of the tomatoes and the salami. Sprinkle with half of the Mozzarella. Top with the remaining tomatoes, the remaining Mozzarella and the oregano. 3 Bake for 8-10 minutes until the bread is heated through and the cheese is melted. Slice each baguette half in two and serve with a green salad and some coleslaw. Per Serving 409kcals, 13g fat (6.6g saturated), 56.7g carbs (5.1g sugars), 19.9g protein, 4.1g fibre, 0.827g sodium
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Saturday Potato, cheese and onion pie Serves 6 1 x 320g sheet of shortcrust pastry, thawed if frozen 1 tbsp rapeseed oil 350g waxy potatoes, peeled and thinly sliced 1 large onion, thinly sliced 150g mature Cheddar, grated 30g Parmesan, grated 1 tsp fresh thyme leaves 200ml cream 3 large eggs
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1 Grease a 23cm tart tin and dust lightly with flour. 2 On a lightly floured work surface, roll out the pastry into a circle around ½cm thick. Transfer to the prepared tin and gently press it into all the sides, trimming off most of the excess. Place in the fridge for 15 minutes. 3 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Prick the pastry base all over with a fork, then line with some parchment paper and pour in some baking beans or dry rice. Place in the oven for 15 minutes, then remove the parchment and baking beans and cook for five minutes longer until lightly golden. Remove from the oven and set
on a wire rack to cool. 4 Heat the oil in a large pan over a high heat and cook the potatoes and onion for 20 minutes or until softened, stirring regularly. 5 Stir in the cheeses, then spread the mixture over the bottom of the pastry case. 6 In a jug, whisk together the cream, eggs, thyme and some salt and black pepper. Pour this mixture over the potatoes. 7 Bake the tart for 35 minutes or until set in the centre and light golden on top. Allow to cool for 10 minutes, then slice and serve with a salad.
Per Serving 427kcals, 24.7g fat (3.7g saturated), 36.8g carbs (2.6g sugars), 15g protein, 2.5g fibre, 0.248g sodium
AUGUST 2018
11/07/2018 15:22
what's for dinner? weeknight meals
Dessert
Crunchy-topped baked mangoes Serves 2 1 large, ripe mango, halved and pitted 2 tbsp sweetened desiccated coconut 4 tbsp flaked almonds 2 tbsp oats 2 tbsp honey 1 tbsp coconut oil, melted Pinch of salt To serve: Vanilla ice cream or Greek yoghurt
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1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. 2 Use a sharp knife to score both mango halves about 1cm way into the flesh, without cutting through the skin. Place in a baking dish, cut side up. 3 In a small bowl, combine the desiccated coconut, almonds, oats, honey, melted coconut oil and salt and stir to mix well. Divide mixture evenly over the two mango halves, pressing on lightly. 4 Bake in the middle of the oven for 20-25 minutes or until golden brown. Serve with vanilla ice cream or a drizzle of Greek yoghurt. Per Serving 380kcals, 18.8g fat (9.8g saturated), 53.9g carbs (45.2g sugars), 5.6g protein, 5.6g fibre, 0.107g sodium
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Sunday
Lamb tacos with pea guacamole Serves 4
4 lamb leg steaks 4 garlic cloves, crushed 2 tsp smoked paprika 2 tsp ground cumin 1 tbsp vegetable oil Salt and black pepper For the pea guacamole: 250g frozen peas, thawed 1 red onion, thinly sliced 2 red chillies, deseeded and roughly chopped
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Small handful of fresh coriander, roughly chopped Small handful of fresh mint, roughly chopped Juice of ½ a lemon To assemble: 8 corn tortillas 100g Feta, crumbled 1 red onion, thinly sliced 1 Put the lamb leg steaks in a sealable bag and add the garlic, paprika, cumin, vegetable oil and some salt and pepper. Place in the fridge to marinate for one hour. 2 In the bowl of a food processor, combine the peas, red onion, chillies, coriander, mint
and lemon juice and whizz to combine. Add a splash of water and whizz again. Season to taste with salt and pepper. 3 Heat a griddle pan or barbecue to a high and cook the lamb for 2-3 minutes per side or until cooked to your liking. Transfer to a plate, tent loosely with foil and allow to rest for five minutes, then slice against the grain. 4 Assemble each taco with some pea guacamole, sliced lamb, Feta and red onion. Per Serving 396kcals, 16.7g fat (7.3g saturated), 39.2g carbs (6.9g sugars), 24.7g protein, 8.5g fibre, 0.392g sodium
AUGUST 2018
11/07/2018 15:22
what's for dinner? weeknight meals
Dessert
Shortbread lemon tart Serves 8-10 For the shortbread base: 170g butter, at room temperature 100g sugar ½ tsp vanilla extract Pinch of salt 220g plain flour For the lemon filling: 4 large eggs Juice of 3 lemons, plus 1 tbsp lemon zest 200g sugar 60g plain flour 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 In a large bowl, use an electric beater to mix
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the butter, sugar, vanilla and salt until smooth. 3 Add the flour and beat until the mixture starts to form a dough. Press the dough into a 25cm tart tin. Bake for 10 minutes, then remove from the oven and allow to cool completely. 4 In a large bowl, using a hand blender to combine combine the eggs, lemon juice, lemon zest, sugar and flour until smooth. Pour into the cooled crust. 5 Bake for about 30 minutes until the tart is set and the edges are golden brown. 6 Remove the tart from the oven and allow to cool completely. 7 Place in the fridge until ready to serve. Dust with icing sugar before serving.
Per Serving 368kcals, 16.1g fat (9.5g saturated), 51.8g carbs (30.5g sugars), 5.6g protein, 0.8g fibre, 0.144g sodium
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Loose ends
Why not pickle the leftover cabbage from the chicken salad? Thinly slice ½ a head of red or white cabbage. In a pot, combine 350ml water, 4 tbsp apple cider vinegar, 3 tsp salt and 1 tsp sugar. Bring to a boil over a high heat. Add the cabbage along with 4 crushed garlic cloves, 1 tsp black peppercorns and a pinch of dried chilli flakes. Stir well and remove from the heat. Allow to cool completely, then transfer to a sterilised jar or airtight container and place in the fridge for at least one hour before using. Make sure to eat within two weeks.
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Toss leftover flaked almonds through your next salad for some added protein, healthy fats and crunch.
Stir leftover pesto, grated Mozzarella, baby spinach and cherry tomatoes into pasta for a quick-fix lunch or dinner.
For an amazing weekend breakfast, make chilaquiles! Fry leftover corn tortillas until lightly crispy, then add salsa and simmer for a few minutes. Top with grated Cheddar, eggs and/or black beans and add a little fresh coriander, to serve.
Add some desiccated coconut to your next batch of flapjacks or buns.
The potato, cheese and onion pie is great served at room temperature, making it perfect for summer picnics.
AUGUST 2018
11/07/2018 15:23
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AUGUST 2018
11/07/2018 14:29
what’s for dinner? pasta
Pasta, personalised These kid-friendly pasta dishes take just a few easy tweaks to make flavoursome grown-up options
www.easyfood.ie
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FOR THE KIDS: So-simple garlic spaghetti Serves 4-6 Salt and black pepper 320g spaghetti 80ml olive oil 2 garlic cloves, thinly sliced 60g Parmesan, grated 1 Bring a large pot of salted water to a boil over high heat. Add the pasta and cook to al dente according to the package instructions. 2 Meanwhile, heat the olive oil and the garlic in a large pan over a medium heat. Cook for
68 Easy Food
two minutes until the garlic is just golden, then remove from the heat. 3 Drain the pasta in a colander, reserving a little of the pasta water. Add the pasta to the pan with the garlic oil and toss to coat, adding a splash or two of the cooking water to loosen. Add almost all of the Parmesan and a little salt and pepper. Mix well. 4 Divide between shallow bowls and top with the remaining Parmesan. Per Serving 295kcals, 16g fat (3.4g saturated), 29.9g carbs (0g sugars), 9.3g protein, 0g fibre, 0.144g sodium
AUGUST 2018
what’s for dinner? pasta
FOR GROWN-UPS, TOO: Spaghetti aglio e olio with kale Serves 4 Before you add the pasta, cook 400g chopped kale in the boiling water for two minutes until bright green and slightly softened. Remove to a colander using tongs and squeeze out any excess liquid from the leaves, keeping the water at a boil for the pasta. Continue with the recipe. Season the kale with 1 tsp dried chilli flakes, 1 tbsp lemon juice and some salt and pepper. Once you’ve dished up, heat the kale through in the pan used for the oil. Add the kale to the grown-up’s portions and top with some Parmesan to serve. Per Serving 493kcals, 24g fat (4.9g saturated), 55.4g carbs (0.1g sugars), 17g protein, 1.5g fibre, 0.243g sodium
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Easy Food 69
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FOR THE KIDS: Chicken and pesto linguine Serves 4-6 For the pesto: 30g fresh basil leaves 1 garlic clove, chopped 30g pine nuts 40g Parmesan, grated 120ml extra-virgin olive oil Salt and black pepper For the pasta: 320g linguine 1 tbsp olive oil 3 chicken fillets, chopped into bite-sized pieces 2 tbsp crème fraîche
1 Place the basil leaves, garlic, pine nuts and Parmesan in a food processor or blender and whizz until just combined. Add the oil and pulse until combined but still a little chunky. Season to taste and set aside. 2 Bring a large pot of salted water to a boil and cook the linguine to al dente according to package instructions. 3 Heat the olive oil in a large pan over a medium-high heat and cook the chicken until golden on all sides. Add the pesto and crème fraîche and cook for 2-3 minutes, stirring. 4 Drain the pasta, reserving a little of its cooking water. Add the pasta to the pan with the pesto chicken and toss to combine, adding a splash or two of cooking water to loosen the sauce. 5 Divide the pasta between shallow bowls and serve immediately. Per serving: 522kcals, 32.4g fat (6.2g saturated), 30.6g carbs (0.2g sugars), 28.5g protein, 0.3g fibre, 0.163g sodium
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AUGUST 2018
what’s for dinner? pasta
FOR GROWN-UPS, TOO: Creamy pesto prawn linguine Serves 4 When the pasta is cooking, add 200g chopped asparagus to the pot three minutes before the end of cooking time. Before you cook the chicken for the kids, heat the olive oil in a large pan over a medium-high heat and cook 400g large raw prawns for 2-3 minutes until pink on all sides. Transfer to a warmed large bowl and wipe out the pan. Continue with the kids’ recipe to cook the chicken. Transfer the chicken to a large bowl. Add the pesto and crème fraîche to the pan and cook for 2-3 minutes, stirring. Season with plenty of black pepper. Drain the pasta and asparagus, reserving a little of the cooking water. Divide the pesto and the pasta between the bowl of prawns and the bowl of chicken, adding the asparagus to the prawns. Toss to combine everything, adding a splash or two of cooking water to each bowl to loosen. Divide between shallow bowls and serve immediately. Per serving: 721kcals, 42.9g fat (7.8g saturated), 49.3g carbs (1.3g sugars), 37.7g protein, 1.5g fibre, 0.401g sodium
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FOR THE KIDS: Cheesy tomato penne Serves 4-6 2 tbsp olive oil ½ an onion, chopped 2 garlic cloves, crushed 1 x 400g tin of plum tomatoes, crushed 80ml tomato passata 1 tbsp sugar Salt 120ml cream 320g penne 150g Mozzarella, grated 1 Heat the oil in a large, deep saucepan over a medium heat. Add the onion and garlic and cook for 2-3 minutes until softened.
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2 Add the plum tomatoes, tomato sauce, sugar and a pinch of salt and allow to simmer for 10 minutes. Use a stick blender to whizz into a smooth sauce. 3 Add the cream and simmer for another 10 minutes. Remove from the heat. 4 Meanwhile, bring a large salted pot of water to a boil and cook the penne to al dente according to package instructions. 5 Drain the penne and add to the sauce along with around three quarters of the Mozzarella. Toss until well combined. 6 Divide between bowls and top with the remaining Mozzarella. Serve immediately. Per serving: 256kcals, 8.2g fat (2.2g saturated), 37.3g carbs (5.9g sugars), 9.3g protein, 0.9g fibre, 0.098g sodium
AUGUST 2018
11/07/2018 14:32
what’s for dinner? pasta
FOR GROWN-UPS, TOO: Penne alla vodka Serves 4 Heat the oil in a large, deep saucepan over a medium heat. Add the onion and garlic and cook for 2-3 minutes until softened. Transfer to a second large saucepan and continue with the kids’ recipe up to the end of Step 3. To the now-empty saucepan you cooked the onions in, carefully add 200ml vodka and 1 tsp dried chilli flakes, then cook and reduce for 4-5 minutes. Stir in 2 tbsp tomato purée. Transfer half of the tomato pasta sauce into the saucepan with the vodka mixture, then divide the pasta between the two pans and toss to coat. Add just 50g grated Mozzarella to the kids’ saucepan, using 50g grated Parmesan for the adults’ pasta. Per serving: 579kcals, 17.7g fat (6.9g saturated), 58.4g carbs (9.8g sugars), 22.4g protein, 1.7g fibre, 0.385g sodium
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WEEKDAY
fresh SIMPLE SUMMER DINNERS TO ENJOY ANY NIGHT OF THE WEEK
Recipes and images from First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen By Eva Kosmas Flores Published by Abrams €31/£26.99 Images by Eva Kosmas Flores
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AUGUST 2018
11/07/2018 14:39
what’s for dinner? summer dinners
SUMMER SQUASH FRITTERS WITH CUCUMBER TZATZIKI
1 tsp garlic powder Vegetable oil, for frying
Serves 4 For the cucumber tzatziki: 1 large cucumber, peeled and deseeded 300ml full-fat natural Greek yoghurt 3 garlic cloves, crushed ½ tsp fresh dill, chopped ¾ tsp distilled white vinegar ½ tsp flaked kosher sea salt ¼ tsp freshly cracked black pepper For the summer squash fritters: 3 large eggs, beaten 500g summer squash or courgette, grated 165ml sour cream 50g Parmesan, grated 1 tbsp fresh basil, chopped 2 tsp sea salt 2 tsp peppercorn preserved lemon rind or 1 tbsp freshly grated lemon zest
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1 For the cucumber tzatziki, grate the cucumber on the large holes of a box grater or use the large-hole grating blade of a food processor. 2 Place three medium bowls out on your work surface. Fill one bowl with the grated cucumber. Grab a handful of it and squeeze it between your hands over the second bowl, expressing as much liquid from the cucumbers as you can. Place the compressed grated cucumber in the third bowl. Repeat until all the cucumber has been compressed. You can either discard the cucumber water, or refrigerate it and enjoy it as a refreshing beverage. 3 Add the yoghurt, garlic, dill, vinegar, salt and pepper to the bowl with the cucumber and stir until combined. Cover and refrigerate. 4 For the summer squash fritters, in a
medium bowl, mix together the eggs, squash, sour cream, Parmesan, basil, salt, preserved lemon zest and garlic powder until combined. Set the batter aside to rest for 20 minutes. 5 Fill a large skillet with 2½cm of oil. Heat over medium-high heat until it registers 175°C on a deep-fry thermometer. Add 75ml of the batter to the pan and use the back of a spoon to help flatten it into a disk shape. You can cook several fritters in one batch, as long as you leave at least 2½cm of space between the fritters in the pan. Cook until golden on each side, 3-4 minutes per side. Use a slotted spoon to transfer the cooked fritters to a plate lined with kitchen paper. Serve immediately with the cucumber tzatziki. Per Serving 360kcals, 28.1g fat (13.8g saturated), 12.7g carbs (3.9g sugars), 17.1g protein, 2g fibre, 1.371g sodium
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BALSAMIC-CHERRY PORK TENDERLOIN Serves 4 50ml extra-virgin olive oil 3 tbsp unsalted butter 680g pearl onions, peeled 1 tbsp, plus 2 tsp high-quality balsamic vinegar 30g prosciutto, cut into cubes 455g black cherries, pitted and halved 1 tbsp dark brown sugar 1 tsp sea salt ½ tsp freshly cracked black pepper ½ tsp ground thyme leaves 600g pork tenderloin 1 In a medium skillet, heat three tablespoons of the oil with the butter over a medium heat until the butter has melted. Add the onions and one tablespoon of the balsamic vinegar and sauté for about 15 minutes, stirring every five minutes, until the onions are translucent and very soft.
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2 Add the prosciutto and stir to combine. Cook for about 15 minutes, stirring every five minutes, until the onions turn golden around the edges and the prosciutto cubes are a bit crispy. 3 Stir in the cherries and brown sugar and cook for abour five minutes, stirring once, until the cherries have softened and have just begun to release their juices. Remove from the heat and set aside. 4 Preheat the oven to 190°C/170°C fan/gas mark 5. 5 In a small bowl, combine together the salt, pepper and thyme. Set aside. 6 Make an incision lengthwise along the centre of the tenderloin, cutting about halfway through the meat. Fold the tenderloin open like a book and lay it flat on a cutting board. Use a meat tenderiser mallet to pound the tenderloin until it is 12mm thick. Massage the meat with the remaining one teaspoon of olive oil and two teaspoons of balsamic vinegar and then rub it all over with the thyme mixture.
Use a spoon to place some of the cherry filling in a line on the tenderloin alongside the longest edge. Wrap the tenderloin over the filling and roll it up. Use cooking twine to make several ties across the tenderloin to keep the filling in place. Put the remaining cherry filling in a small roasting pan. Place the tenderloin on top, seam side down, and use a pastry brush to brush the top with some of the cherry mixture. 7 Add 75ml of water to the pan with the cherry mixture and place the pan in the oven. Roast until the interior of the tenderloin reaches 65°C, 35-45 minutes. Remove the twine before slicing and serving, spooning the cherries and pan juices over each slice.
Per Serving 555kcals, 26.3g fat (9.1g saturated), 36.4g carbs (24.9g sugars), 44.5g protein, 6.2g fibre, 0.713g sodium
AUGUST 2018
11/07/2018 14:40
what’s for dinner? summer dinners
MUSSELS IN TOMATO AND WHITE WINE BROTH Serves 4 3 tbsp unsalted butter 5 garlic cloves, crushed 1 large shallot, halved lengthwise and thinly sliced 1.6kg tomatoes, chopped 420ml dry white wine 900g mussels, scrubbed and debearded 2½ tsp sea salt 2 tsp fresh thyme leaves 1 In a large pot, melt the butter over a medium-high heat. Reduce the heat to medium-low and add the garlic and shallot. Cook for about four minutes until softened slightly. Add the tomatoes and wine and raise the heat to medium-high. Bring to a boil and cook for about 20 minutes, uncovered, stirring every five minutes. 2 Add the mussels, cover, and cook until the mussels open wide, 6-8 minutes. Remove from the heat and discard any mussels that have not opened. Stir in the salt and thyme and serve immediately.
Per Serving 438kcals, 14.5g fat (6.6g saturated), 28.7g carbs (11.4g sugars), 30.8g protein, 5.1g fibre, 1.433g sodium
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gift guide local food
Like Prosecco? MCGuigan Frizzante!
A new style of sparkling
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06/10/2017 11:46 09:46 12/07/2018
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
80-98 IN THIS SECTION
A TASTE OF THE MEDITERRANEAN, p80 These meals just beg to be enjoyed under the summer sun
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EAT IRELAND, p88
Recipe Editor Jocelyn Doyle slows down for wild boar and venison in Co. Cork
CHALLENGE YOURSELF, p90 Try your hand at Portugal's famous custard tarts, pastéis de nata
APPRENTICE CHEF ALLSTARS, p94
These budding chefs share their awardwinning recipes
Easy Food 79
11/07/2018 14:38
A taste of the Mediterra nean These meals just beg to be enjoyed under the summer sun
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cooking for fun Mediterranean
Aperol spritz Makes 1
75ml Prosecco 50ml Aperol 25ml soda water Ice To serve: Blood orange, sliced
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1 In a large wine glass, combine the Prosecco, Aperol and soda water. 2 Stir to combine, then top up with ice. 3 Finish with a slice of blood orange. Per spritz: 189kcals, 0g fat (0g saturated), 19.8g carbs (18.9g sugars), 0.1g protein, 0g fibre, 0.005g sodium
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Marinated vegetable antipasti Serves 4-6
2 aubergines, sliced lengthways Olive oil Salt and black pepper 4 courgettes, sliced lengthways 2 yellow peppers, deseeded and thickly sliced lengthways 2 red peppers, deseeded and thickly sliced lengthways 250g button mushrooms, halved 2 tbsp red wine vinegar 2 tsp fresh oregano leaves To serve: Fresh Mozzarella, crusty bread, anchovies, olives, cured meats and/or sun-dried tomatoes
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1 Heat a griddle pan over a high heat. Brush the aubergines with a generous amount of olive oil and season with salt and pepper. 2 Cook on the pan for 3-4 minutes per side until softened and grill-marked. As each slice is done, lay it in a wide shallow bowl and keep covered with cling film; this will steam and soften the vegetables even more. 3 Once all of the aubergine is done, cook the courgettes and peppers in the same way and add them to the bowl, covering each time with cling film. 4 Heat one tablespoon of olive oil in a pan over a medium-high heat. Cook the mushrooms for 5-6 minutes until golden, seasoning with salt and black pepper, then add to the bowl.
5 Drizzle the red wine vinegar over all of the vegetables and toss to coat, then re-cover with cling film and leave for an hour to sit. 6 To serve, arrange the vegetables on a plate, drizzle over the juices from the bottom of the bowl and sprinkle with the fresh oregano. 7 Serve as is, or with fresh Mozzarella, crusty bread, anchovies, olives, cured meats and/or sun-dried tomatoes.
Per serving: 172kcals, 8g fat (1.1g saturated), 24.7g carbs (8.5g sugars), 6g protein, 9.6g fibre, 0.049g sodium
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cooking for fun Mediterranean
Aubergine, tomato and Halloumi skewers Serves 4-6
4 tbsp olive oil 3 garlic cloves, crushed Large handful of fresh parsley, chopped 3 tbsp capers, rinsed and roughly chopped Juice of 1 lemon Salt and black pepper 2 aubergines, cut into 2cm cubes 12 cherry tomatoes 250g Halloumi, cut into 2cm cubes
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To serve: Crusty bread Mixed leaves
5 Preheat a barbecue or griddle pan to a high heat and cook the skewers for 2-3 minutes per each side, until the tomatoes are just starting to burst and the Halloumi is golden. 1 In a bowl, whisk together the olive oil, garlic, parsley, capers, lemon juice and some 6 Pile onto crusty bread and serve with mixed leaves and the remaining salt and black pepper. 2 Remove two tablespoons of the mixture to marinade poured over. a small jug and set aside. Per serving: 311kcals, 20.7g fat (8.9g saturated), 23.6g carbs 3 Add the aubergines, tomatoes and (12.3g sugars), 13.3g protein, 9.9g fibre, 0.562g sodium Halloumi to the marinade and set aside for 45 minutes. 4 Thread the vegetables and Halloumi alternately onto skewers.
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cooking for fun Mediterranean
Barbecued pizza Makes 8 small pizzas
400ml lukewarm water 2 tsp active dry or instant yeast 60ml olive oil, plus extra for greasing 630g plain flour 2 tsp salt To cook: Tomato sauce Mozzarella, grated Your favourite pizza toppings 1 Mix the water and yeast in a large mixing bowl. Let stand for a few minutes until the yeast is dissolved. 2 Stir the oil into the yeast mixture, then add the flour and salt. Mix with a spatula until a floury dough is formed. 3 Flour the work surface, then tip the dough out and knead for 6-8 minutes until the dough forms a smooth ball. It should feel smooth to the touch and spring back when poked. 4 Cut the dough into eight equal portions. Grease a baking dish lightly with olive oil. Place the dough portions in the dish and turn to coat with oil. Cover with a clean, damp tea towel and set aside in a warm place to rise for 90 minutes or until doubled in size. 5 Preheat the barbecue to a high heat. 6 Working with one at a time, place each dough ball on a greased work surface and pull and stretch it out into a round base. 7 Carefully transfer the shaped pizza base onto the barbecue over direct heat. Close the lid and cook for 1-2 minutes until the bottom is just barely cooked and shows char marks. 8 Use tongs to flip the pizza over and move it to indirect heat. Quickly spread it with sauce and spread a thin layer of toppings over top. Close the lid and cook for another 2-3 minutes until the toppings are warmed through and the cheese is melted. 9 Slide the finished pizza onto a cutting board to slice and serve. 10 Repeat with the remaining pieces of dough; you can start a second pizza over direct heat while the first pizza is finishing over indirect heat. Per serving: 487kcals, 14g fat (5.8g saturated), 84.7g carbs (14.5g sugars), 6g protein, 5.6g fibre, 0.319g sodium
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Mediterranean chopped salad Serves 6-8
1 head of romaine lettuce, thinly sliced 1 head radicchio, thinly sliced 1 small red onion, sliced 200g cherry tomatoes, halved 1 large cucumber, peeled, deseeded, halved and sliced ½ x 400g tin of chickpeas, drained and rinsed 50g Parmesan, grated 12 kalamata olives, pitted and sliced Juice of ½ a lemon
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For the vinaigrette: 2½ tbsp red wine vinegar 1 tbsp dried oregano 1 tsp dried basil Juice of ½ a lemon 2 garlic cloves, crushed Salt and black pepper 350ml extra-virgin olive oil 1 In a large bowl, combine the lettuce, radicchio, red onion, tomatoes, cucumber, chickpeas, Parmesan, olives and lemon juice. Toss to combine well.
2 In a bowl, whisk together the vinegar, oregano, basil, lemon juice, garlic and some salt and pepper. 3 Add the olive oil in a slow thin stream, whisking constantly to combine 4 Drizzle over as much of the vinaigrette as desired and toss to coat. 5 Taste the salad and add more vinaigrette, lemon juice and/or salt and pepper, if desired. Per serving: 226kcals, 17.3g fat (3.2g saturated), 14.8g carbs (4g sugars), 5.6g protein, 3.9g fibre, 0.146g sodium
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Gluten Free, Same Fresh Pizzeria Taste
Now everyone can enjoy the Fresh Pizzeria Taste with Dr. Oetker Ristorante. We use only the finest quality ingredients to create generous, mouth-watering toppings, now available on a deliciously thin & crispy Gluten Free base. Choose from two irresistible flavours: Pizza Mozzarella and Pizza Salame. Discover the Fresh Pizzeria Taste in the freezer aisle today.
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12/07/2018 11:47
EAT Ireland Recipe Editor Jocelyn Doyle slows down for wild boar and organic venison
Lying on the outskirts of Mitchelstown, Co. Cork, Ballinwillin House is an 80-acre estate built in 1727. I’ve been invited to experience Ballinwillin’s inaugural “retrEAT”, which promises to help guests “escape the stresses of everyday life, enjoy a tranquil and peaceful setting and nourish the body and mind.” Being prone to bouts of anxiety and restlessness myself, this sounds appealing but — since I’m here for work purposes and am alarmingly enthusiastic about the food offering — I arrive hungry and focused on a Friday evening, not exactly in the right headspace for unwinding. Founder Pat Mulcahy's past lives include a long-awaited stint in the Gardaí (“It was always the job I wanted for life,”) and as a horticulturalist for convents around Munster. He currently resides in, for him, a happy intersection between farmer, butcher and winemaker. It was while playing his two concurrent roles of policeman and gardener to the nuns that Pat was employed to tidy up the gardens of run-down estate Ballinwillin House. He ended up purchasing the house in 1985, and he and his wife Miriam set about the gargantuan task of restoring the dilapidated house and gardens. “Once we engage in something, we go 88 Easy Food
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for it: knocking down walls, anything that needs to be done. That’s bred into you,” he says proudly, “that grit.” Pat saw that there was no money in general cattle farming at the time, and hit on the idea of importing deer and wild boar stock from Hungary. This was a challenge, as well as an opportunity, since — as Pat observes — “it’s hard to get people to try new things.” Nevertheless, he persisted, and today he maintains Ireland’s only wild boar herd as well as over 800 organic deer. Growing up in an isolated part of West Limerick, Pat purchased his first cow at the age of eight (no, that’s not a typo), feeling the need to contribute to the household income. The pressure of living in, farming in and even leaving the locality was immense; “even leaving the land for a few hours was frowned upon.” These formative years gave Pat the skills he needs to cope with his workload. He readily admits that farming has an extremely high rate of “burnout,” a phrase usually associated with urban life. Without even knowing what he was doing, Pat began daily meditation practices as a child, and has carried this habit into adulthood. “This past winter was terribly hard,” he says sadly; he lost a significant chunk of his livestock due to falling trees. His inspired response was to build a dedicated mindfulness garden at Ballinwillin, in which he meditates every morning and where guests can continue to grow their own practice. Ballinwillin’s new “retrEAT” offering will combine mindfulness with quality food from the farm. As I gaze out across fields of
bright-eyed, serene deer and snuffling boar, I could see mindfulness being accomplished just by taking the time to watch these beautiful creatures, still innately wild, roaming happily through their many fields. I ask Pat what made him choose to have the farm organically certified. “It’s simply pure meat,” he answers readily. “There’s a lot to be said for serving someone a proper breakfast of quality meat.” Having suffered through many a disappointing hotel breakfast in my time, I couldn’t agree more. The breakfast in Ballinwillin is a serious contender for the best “full Irish” of my life; I’m not even tempted by fry-ups as a rule, and yet I clean my plate both mornings. Organic eggs, wild boar puddings and rashers, and sausages of both the boar and venison varieties have me wagging my curly tail in delight. Indeed, excellent food is the reliable thread running throughout my time in Ballinwillin. Chef Bryan McCarthy from Cork-based Greene’s Restaurant, Cask and new venture Bao Boi is in residence for the weekend, and we revel in soft bao buns stuffed with venison black pudding and soft eggs, or slow-cooked shredded wild boar; tender, rare venison loin with asparagus and shiso, with a moat of wild garlic jus; and the pièce de résistance: wild boar belly, its crispy fat shining seductively on my plate. I will never be someone who insists on lean protein, and my fridge is usually laden with ramekins of carefully rendered, squirreled-away animal fats. As it turns out, Pat is on my team. “Growing up, we ate fat meat at every meal,” he says spiritedly, “and both of my parents lived well into their 80s.” To supplement our restoratively wholesome diet, fellow food writer Aoife McElwain hosts a Saturday AUGUST 2018
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cooking for fun local food afternoon workshop based on her recent book, "Slow at Work — How to Work Less, Achieve More and Regain Your Balance in an Always-On World". Having recently suffered through her own experience of burnout, Aoife shares the fruits of her research for the book, helping us to think about work-life balance and suggesting small changes to improve mental health. We ruminate on her advice during a stroll through Pat’s garden in the gentle rain, letting the ideas “percolate,” as she says. Both nights, I retreat to bed in my cosy room, stomach comfortably full and head clear and calm. Having come here wearing my work hat, I hadn’t actually expected the retreat to relax me, but Ballinwillin has worked its magic on me in spite of my type-A personality. I relish my final breakfast and begin the journey home a little slower — and with three precious slabs of boar belly in the back of the car. The next retrEAT at Ballinwillin will be held in November 2018. Visit www.ballinwillinhouse.com/retreats for more information.
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Crispy wild boar belly with balsamic blackberry jus and watercress salad Serves 8 For the boar belly: 1.2kg wild boar belly (or use pork belly) 2 large onions, chopped 2 tbsp rapeseed oil 1 tbsp fresh rosemary, finely chopped 1 tsp fennel seeds, lightly toasted and crushed Salt and black pepper For the watercress salad: 240ml cold pressed rapeseed oil 80ml apple cider vinegar 40ml apple juice 1 tbsp honey 1 tbsp Dijon mustard 200g watercress For the jus: 150g fresh blackberries, rinsed ½ tbsp sugar 2 tsp balsamic vinegar 1 tbsp water To serve: Baby boiled potatoes 1 Preheat the oven to 240˚C/220˚C fan/gas mark 9. Use the tip of a sharp knife to score the skin of the wild boar belly in a crisscross pattern at 2cm intervals, being careful not to cut into the meat.
2 Place the onions in the bottom of a roasting tin. Pat the meat dry with kitchen paper and rub all over with the oil. Rub in the rosemary, fennel seeds and a generous amount of salt. Place on top of the onions. 3 Place in the oven and cook for 20 minutes, then reduce the heat to 170˚C/150˚C fan/ gas mark 3 and cook for two hours until the meat is tender and the skin is crisp. 4 In a jug, whisk together the rapeseed oil, vinegar, apple juice, honey, mustard and some salt and black pepper. Set aside. 5 Transfer the meat to a board, tent loosely with foil and allow to rest for 15 minutes. 6 In a small saucepan over a low heat, combine the blackberries, sugar, balsamic vinegar and water. Simmer for 5-6 minutes until the berries begin to break down, stirring often. Keep warm. 7 In a salad bowl, toss the watercress together with half of the salad dressing. 8 Slice the boar belly, divide between serving plates and drizzle with blackberry jus. Serve with the salad, the extra dressing on the side and some baby boiled potatoes. Per Serving 954kcals, 94.1g (39.6g saturated), 8.2g carbs (6.5g sugars), 14.6g protein, 1.7g fibre, 0,944g sodium
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cooking for fun Portuguese custard tarts
Challenge
YOURSELF
Try your hand at Portugal’s famous custard tarts, pastéis de nata
Pastéis de nata Makes about 36 For the pastry dough: 240g plain flour, plus extra for dusting ¼ tsp sea salt 150ml cold water 230g unsalted butter, at room temperature, stirred until smooth For the custard: 30g plain flour 300ml whole milk 270g granulated sugar 150ml water 1 cinnamon stick ½ tsp vanilla extract 6 large egg yolks, beaten To finish: Icing sugar Cinnamon 1 In a stand mixer fitted with a dough hook, mix together the flour, salt and water for about 30 seconds until the mixture forms a soft dough that pulls away from the side of the bowl. 2 Generously dust a work surface with flour. Pat the dough into a square around 15cm wide. Dust the dough with flour, then wrap in cling film. Allow to rest at room temperature for 15 minutes. 3 Roll the dough into a square about 45cm in width. Brush excess flour off the top of the dough and trim any uneven edges. Gently spread 70g of the butter over the right two-thirds of the dough, leaving a 2cm border around the edge of the dough. 4 Neatly fold the unbuttered left one-third
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section of dough (using the pastry scraper to loosen it if it sticks) over the centre of the dough. 5 Brush off any excess flour, then fold over the right one-third of the dough. 6 Starting from the top, pat down the dough with your hand to release any air bubbles, then pinch the edges of the dough to seal. Brush off any excess flour. Turn the dough 90° to the left so the fold is facing you. Lift the dough and flour the work surface.Once again, roll the dough out to a 45cm square, then repeat steps 4 and 5 using another 70g butter. 7 Roll out the dough to a 45 x 55cm rectangle. Spread the remaining butter over the entire surface of the dough. 8 Turn the dough so that a shorter side is facing you. 9 Carefully lift the edge of dough closest to you and roll away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. 10 Wrap each piece in cling film and refrigerate for at least three hours or overnight. 11 In a large jug or bowl, whisk the flour and 60ml of the milk together until the mixture is smooth. 12 In a small saucepan, bring the sugar, water and cinnamon to a boil and cook without stirring until an instant-read thermometer registers 100°C. 13 Meanwhile, in a second small saucepan, heat the remaining 240ml milk just until bubbles begin to appear around the edges of the pan. Remove from the heat and whisk the hot milk into the flour mixture until smooth. Remove the
cinnamon stick from the syrup, then pour into the hot milk and flour mixture in a thin stream, whisking briskly. 14 Add the vanilla and stir for a minute until very warm but not hot. Whisk in the egg yolks, then strain the thin custard into a bowl. Cover with cling film and set aside and allow to cool. 14 Place a rack in the top third of the oven and heat the oven to 240˚C/220˚C fan/gas mark 9. Remove one of the pastry logs from the fridge and roll it back and forth on a lightly floured surface until roughly 2cm in diameter and 40cm long. Chop into 1½cm pieces. 16 Place one piece of pastry in each well of a nonstick mini-muffin tin, cut side down. Allow the dough pieces to soften several minutes until pliable. Dip your thumb in a cup of water, then push it straight down into the centre of one of the dough spirals. Flatten it against the bottom of the cup until only 2mm thick, then smooth the dough up the sides and create a raised lip about 4mm above the tin. The pastry bottom should be thinner than the top. Repeat with the remaining spirals. 17 Fill each cup about three-quarters of the way with the custard. Bake for 10-12 minutes until the edges of the dough are brown. 18 Remove from the oven and allow to cool in the tin for a few minutes, then transfer to a rack to cool until just barely warm. Sprinkle generously with icing sugar and cinnamon. Use the remaining pastry and custard to make a second batch. The pastéis de nata are best consumed the day they’re made, but the pastry and custard will keep separately in the fridge for up to three days. Per serving: 119kcals, 6.2g fat (3.7g saturated), 14.9g carbs (8.8g sugars), 1.6g protein, 0.3g fibre, 0.054g sodium
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APPRENTICE CHEF A L L - S TA R S
THESE BUDDING CHEFS SHARE THEIR AWARD-WINNING RECIPES!
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Secondary students across Munster and Leinster participated in the sixth annual Apprentice Chef finale at IT Tralee in May this year, preparing dishes for a discerning panel of judges.
All finalists experienced an authentic restaurant environment in IT Tralee kitchens, where they prepared and served dishes they had cultivated over months of mentoring through the programme to the judges.
Sponsored by Flogas Ireland and Fรกilte Ireland and established by Mark Doe of Just Cooking Cookery School and Mark Murphy of IT Tralee, the Apprentice Chef programme promotes the importance of healthy eating, encourages young people to consider a culinary career to help combat the current chef shortage in Ireland and improves their self confidence.
Check out the winning recipes here, or visit www.theapprenticechef.ie for more information. Apprentice Chef Finale images courtesy of Tara Donoghue Photography
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cooking for fun young chefs
The Apprentice Chef winners all joined us at the Easy Food office to learn about food styling and photography — two disciplines we take very seriously! The group had a fun day learning the difference between plating food for service and plating for the camera from our resident food stylists and photographer. Take a look at some of the behind-the-scenes shots, as well as their final images!
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SUPREME APPRENTICE NATALIA LEANE Killarney Community College, Co. Kerry Dish: Pan-seared Skeaghanore duck with a sweet orange glaze
Pan-seared Skeaghanore duck with a sweet orange glaze Serves 2 For the ravioli: ½ a butternut squash 2 tbsp olive oil 1 tbsp honey Himalayan sea salt Freshly ground pepper Fresh nutmeg 4 heaped tbsp plain flour 1 large egg, plus 2 egg yolks, beaten 1 tbsp butter For the orange sauce: 70g mixed Muscavado and white sugar 2 tbsp butter Sprig of fresh sage 80ml fresh orange juice 2 tbsp white wine vinegar 4 tbsp homemade chicken stock 1 tbsp orange zest
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For the duck: Small handful of hazelnuts 2 duck breasts 2 handful of spinach 2-3 tbsp butter Few garlic cloves, crushed Few sprigs of thyme 1 shallot, chopped 1 clementine, peeled To garnish: Parmesan, grated Rosemary Thyme Microgreens 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Line a large baking tray with parchment paper. 2 Cut the butternut squash lengthways and scoop out all the pulp and seeds. Sprinkle with half of the olive oil, drizzle with honey and season with salt, pepper and nutmeg. 3 Add the flour to the bowl and make a well in the centre. Add the beaten eggs, the remaining olive oil and some salt and pepper. Incorporate slowly until it forms a dough. Knead the dough for around four minutes. Wrap in cling film and refrigerate until needed. 4 Next, make the orange glaze. Melt the sugar on a low heat in a heavy bottomed pan and cook until it has a caramel colour. Add all of the other ingredients and simmer over a low heat until it is a maple syrup consistency.
5 Put the hazelnuts in the oven for around five minutes until they are browned. 6 Prepare the duck breasts by scoring the skin lightly in a criss-cross pattern. Cut away the fat and season with salt and pepper. 7 Prepare the spinach by taking off the stems. 8 Make the garlic butter by mixing the butter together with the garlic and some seasoning. 9 Remove the butternut squash from the oven and scoop out the flesh with a spoon. 10 Fry the shallots in a pan with oil. Mix together with the squash and season well. 11 Sear the duck breasts in a dry pan, starting them skin side-down without oil, then transfer to the oven. 12 Roll out the pasta, fill with the butternut squash and cut out into ravioli. 13 Remove from the oven after around eight minutes, glaze and allow to rest. 14 Bring a large pan of salted water to the boil and cook the ravioli. Meanwhile, make the brown butter sage sauce by melting butter in the pan from the duck and fry sage in the butter. Transfer ravioli into the pan with sauce. Plate the dish and enjoy.
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cooking for fun young chefs For the raspberry coulis: 250g fresh raspberries 2 tbsp icing sugar ½ tbsp lemon juice For the Chantilly cream filling: 300ml double cream 3 tbsp caster sugar 1 tsp vanilla
SECOND PLACE ISABELLE LYNCH Mercy Mountawk, Co. Kerry Dish: Dark chocolate mousse with raspberry sorbet, honeycomb shards, shortbread crumb and filled profiteroles
Dark chocolate mousse with raspberry sorbet, honeycomb shards, shortbread crumb and filled profiteroles Serves 4 For the profiteroles: 5 tbsp butter 200ml water 100g self-raising flour 3 eggs For the shortbread crumb: 100g butter 40g caster sugar ½ tsp vanilla 100g plain flour
To garnish: Fresh raspberries Fresh mint leaves Roasted hazelnuts 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 For the profiteroles. combine the water and butter over a high heat and leave to boil. 3 For the shortbread, put the butter, sugar, flour and vanilla into a food processor and blitz to a fine breadcrumb-like texture. 4 When the butter and water boils, remove from the heat and beat in the flour. Set aside for five minutes to cool a little. 5 Line a tin with parchment, spread out the shortbread mixture and bake for 10-12 minutes. In a saucepan over a medium-high heat, combine the sugar and golden syrup for the honeycomb. 6 Once the profiterole mixture has cooled slightly, begin to gradually beat in the eggs until the mixture is a soft dropping consistency. Transfer the mixture to a piping bag and pipe the profiteroles onto a lined baking tray. Bake for approximately 25 minutes. 7 When the profiteroles come out of the oven,
prick each one with a skewer to allow the steam to leave the profiteroles; this will ensure they don’t go soggy. 8 When your honeycomb turns a maple syrup colour, take it off the heat and whisk in the bicarbonate of soda. The honeycomb will puff up immediately; pour it straight into a roasting dish to cool. 9 For the lemon gel, mix the cornflour with enough of the water to make a paste. Pour the rest of the water into a pot. Stir in the lemon zest and juice and the cornflour paste. Bring the mixture to the boil. Once boiling, cook for two minutes. Cool a little and add the sugar and egg yolks. Set aside to cool for later. 10 For the mousse, put the water into a pot and bring to a boil. Have the chocolate ready in a bowl for when the water boils. Pour the boiling water over the chocolate and whisk until fully melted. Place the bowl into an ice bath and whisk furiously until the mixture reaches the desired consistency. Pour into glasses and place in the fridge to set. 11 For the sorbet, blend the ingredients and freeze until set. For the coulis, blend the ingredients and strain. 12 For the Chantilly, place the cream, sugar and vanilla in a bowl and whip to soft peaks. 13 To serve, check that the mousse is set in the glasses. Smash the honeycomb, crumble the shortbread and pipe the Chantilly cream and lemon gel into the profiteroles. Plate up and serve with raspberries, fresh mint and roasted hazelnuts.
For the honeycomb shards: 100g caster sugar 4 tbsp golden syrup 1½ tsp bicarbonate of soda For the lemon gel: 3 tbsp cornflour 300ml water Zest and juice of 2 lemons 5 tbsp caster sugar 2 egg yolks For the chocolate mousse: 135ml water 175g dark chocolate For the raspberry sorbet: 500g fresh raspberries 200ml cold water 125g caster sugar
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THIRD PLACE JACK GRANVILLE McEgan College, Co. Cork Dish: Roast rack of Shandangan lamb, red wine jus, tian of courgettes, lamb shoulder croquettes with hasselback potatoes
Roast rack of Shandangan lamb, red wine jus, tian of courgettes, lamb shoulder croquettes with hasselback potatoes Serves 4 ½ of a lamb breast, with bones 2 shallots, roughly chopped 1 carrot, roughly chopped 2 garlic cloves, crushed 1 tbsp tomato purée 30ml sherry vinegar 560ml lamb stock 1 sprig of thyme 2 tbsp plain flour 1 egg, whisked with a small pinch of salt Handful of panko breadcrumbs For the courgette and red pepper tian: Olive oil, for frying 1 large courgette, finely chopped, plus about 10 thin slices 1 red pepper, deseeded and finely chopped 1 shallot, finely chopped 1 garlic clove, crushed 1 tbsp balsamic vinegar 6 vine-ripened cherry tomatoes, halved 1 tbsp capers Salt and black pepper 98 Easy Food
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25g Parmesan, grated 1 tbsp tomato purée Olive oil, for frying For the rack of lamb: Oil, for frying 1 rack of lamb loin, trimmed 1 sprig of fresh rosemary 1 Heat a splash of oil in a large saucepan and add the lamb breast and bones, shallots, carrot and garlic cloves. Cook until the lamb and vegetables are nicely browned. 2 Add the tomato purée, cook for one minute. Deglaze the pan with the sherry vinegar and reduce by three quarters. 3 Add the lamb stock, scraping the bottom of the pan to remove any residue, then transfer everything to a pressure cooker. Cook for one hour, then carefully depressurise. 4 Remove the meat from the pan and set aside. Add the thyme and reduce the liquid to a sauce consistency. Pass through a fine sieve into a pan — if there is a lot of lamb fat on the surface, you can place the sauce in the fridge so that the fat sets for easy removal. 5 Shred the lamb meat and pick through to remove any pieces of sinew or fat. Place a double layer of cling film on a work surface and place the meat in a line down the centre. Roll the cling film around the meat to make a 3-4cm wide sausage, then place in the fridge to set. 6 Heat the deep fryer to 170°C. Remove the lamb breast sausage from the fridge, peel off the cling film and use a very sharp knife to cut into even pieces. Dust each croquette first in flour, then beaten egg, then finally a good
coating of panko breadcrumbs. Set aside in the fridge until ready to deep fry. 7 For the tian, heat enough oil in a large pan to cover the base. Fry the sliced courgettes until softened. Season, then drain on kitchen paper. You may have to do this in batches. 8 For the filling, add 2-3 tablespoons of oil to the pan and fry the chopped courgette, pepper, shallot and garlic over a high heat for 3-5 minutes until coloured. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and capers and season well, then cook for three minutes longer, stirring occasionally, until softened but not too saucy. Remove from the heat. Add the grated Parmesan, then set aside to cool. 9 Grease four tian moulds and line the bases with courgettes slices to fit. Top with some of the veg mixture, then add more courgette slices (cut to fit if needed). Repeat the layers, finishing with courgette. Press down lightly. 10 Preheat the oven to 200˚C/180˚C gas mark 6. Place the tians on a tray, uncovered, and bake for 12-15 minutes. Allow to stand for a couple of minutes. 11 Heat a pan with a drop of oil over a high heat. Season the lamb loin and score the fat. Carefully add the lamb to the pan, then reduce the heat to medium-high and brown evenly on all sides. Add the rosemary and transfer to the oven to cook for 8-15 minutes, until medium-rare or medium. Remove from the oven and allow to rest for 10-15 minutes before carving. 12 Loosen the tops of the tians with a table knife and up-end on the plates, shaking the cups to help demould. Serve immediately.
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
100-104 IN THIS SECTION
FRESH AND AL FRESCO, p100
This month's Home Ec expert invites us to dine outside this August
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EASY JUNIORS, p103 These fruit parfait cups are the perfect healthy and sweet summer treat
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FRESH AND AL FRESCO Ciara Dolan from Coláiste Bhaile Chláir, Co. Galway, invites us to dine outside this month
Eating outdoors, enjoying fresh wholesome homemade food, barbecues and a picnic or two — what's not to love about summer? Before the summer comes to an end, enjoy the last of the short-sleeve weather and spend some time eating outside. If you don’t know it already, food tastes better outdoors! Eating outdoors is also proven to aid concentration, reduce stress levels and allow for more creativity. It is a great way to take in the scenery, get some fresh air and revitalise our bodies. Top tips for dining outdoors • Choose foods that are easily prepared ahead of time, such as marinated meat and salads. • Use good-quality fresh ingredients. Choose Irish meat with the Bord Bia Quality Assurance scheme logo to ensure high quality. • Choose different coloured vegetables and salads to include a variety of nutrients in the diet. • Choose foods you can eat with ease and/or pick up with your fingers, such as burgers and corn-on-the-cob. • Serve food on sharing platters to allow people to choose what they want. • Light a citronella candle to keep the flies away.
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Picnic points A picnic in the park is a great way to spend time with family or get together with friends. All you need is some delicious food and you have a costeffective, fun day out. Planning a picnic is easy as long as you stick to a few guidelines. Once you decide where to go, gather what you need and come up with a menu, you’ll be able to plan a picnic that everyone will appreciate. Picnics are also a great way of using up leftover food, whether in a simple sandwich or a quiche. Gather what you need If you don’t already own a picnic basket, cooler box or bag, then you should invest in one. Picnic baskets make it easier to carry food, plates, mugs and utensils without breakages or spillages. You can find a large variety online. Choose your food Make sure to have something to suit everyone’s taste. The food you bring is very important, but it’s best to keep it simple. Steer clear of food that needs to be refrigerated or spoils easily. Instead, pack bread, crackers, breadsticks, cheese, fruit, salad, cold chicken and other foods that will be easy to pack, store and serve.
Sandwiches are the perfect food to pack because you can put them together ahead of time, pack them without worrying about spillage and eat with your hands. Wraps are an alternative to sandwiches and perfectly packable. Quiche is another great option for picnics; it’s handy and portable, and can be filled with your favourite ingredients and eaten cold, with or without cutlery. Picnic packing 101 • Get yourself a cooler bag/box/ picnic basket. • Choose foods that keep well and are easy to pack. • Pack any foods that can get squashed in lunchboxes. • Place the heaviest items at the bottom of your bag or basket. • Wrap foods separately so flavours don’t mix. • Place cold food in a cooler storage with ice or frozen gel packs. • Remember to pack cutlery, plates, mugs and utensils. • Bring a large, comfortable blanket on which to lay your picnic.
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kids’ kitchen home ec
The following recipes can be served cold, travel well and taste best eaten on a blanket under a nice shady tree.
MINI CHEESE AND VEGETABLE FRITTATA MUFFINS
BEET AND CARROT SLAW WRAPS
3 eggs 40ml milk 50g cheese, e.g. Cheddar, grated Fresh coriander or chives, chopped Salt and black pepper 80g sweetcorn (canned or frozen) 2 spring onions, sliced 50g shredded ham (optional)
Serves 1 1 whole-wheat wrap 1 tbsp hummus 1 small beetroot, grated 1 small carrot, grated 1 small apple, grated 30g cheese, grated 1 Spread the wrap with a generous layer of hummus. 2 Place the rest of the ingredients on the wrap, roll it up and cut into sections. 3 Repeat as needed. Per serving: 440kcals, 8.5g fat (3.5g saturated), 79.3g carbs (34.3g sugars), 17.2g protein, 9.7g fibre, 0.698g sodium
Serves 4
Makes 6 muffins
1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. 2 Beat the eggs in a mixing bowl, then add the milk. 3 Stir in the cheese, fresh herbs and some salt and black pepper. 4 Pour the mixture into six muffin cases. 5 Divide the vegetables equally between the cases. Add the ham, if using. 6 Bake in the oven for 15-20 minutes or until set. Per serving: 83kcals, 3.9g fat (1.4g saturated), 5.3g carbs (1.3g sugars), 7.2g protein, 0.8g fibre, 0.225g sodium
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SUMMER QUINOA SALAD
340ml vegetable stock 170g quinoa 1 tbsp extra virgin olive oil 1 tbsp lemon juice 100g sun-dried tomatoes 50g Feta, crumbled Handful of rocket Handful of parsley 2 tbsp pine nuts Salt and black pepper 100g cooked chicken, shredded (optional) 1 Rinse the quinoa in water and drain in a sieve. 2 Place the stock into a small saucepan with the quinoa and stir together. Cover and simmer gently for 15-20 minutes. All the water should have evaporated; if not, drain away what remains. 3 Allow to cool slightly before adding the rest of the ingredients. Toss to combine. Per serving: 356kcals, 13.4g fat (3.3g saturated), 42.8g carbs (10.5g sugars), 19.6g protein, 6.3g fibre, 0.997g sodium
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kids’ kitchen easy juniors
Easy Food juniors
These fruit parfait cups are the perfect healthy and sweet summer treat
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Fruity parfait cups
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Easy Food juniors
ep! and ke Cut out
Serves 4
10 strawberries 100g blueberries 10 red seedless grapes 2 mandarins 2 kiwis 6 tbsp granola 150g vanilla Greek yoghurt 1 Wash the strawberries, blueberries and grapes in a sieve. Pull the green parts off the strawberries. Carefully chop the strawberries and cut the grapes in half. 2 Peel the mandarins and carefully pull them apart into segments. 3 Carefully peel and chop the kiwis. 4 Put four glasses out on the worktop. Add a spoonful of granola to the bottom of each one. 5 Add a layer of yoghurt. 6 Add layers of fruit; you can mix it all together or keep the colours separate. 7 After every layer, add a dollop of yoghurt. 8 Add a sprinkle of granola on top of each fruity parfait cup. Enjoy with a spoon. Per Serving 134kcals, 6.6g (1.4g saturated), 35.4g carbs (22.2g sugars), 6.7g protein, 5.1g fibre, 0.008g sodium
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
106-117 IN THIS SECTION
THE GLUTENFREE OUTDOORS, p106
You won't miss out on the barbecue craic with these gluten-free options
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EF132_XX Intro Pages.indd 105
FUNCTIONAL FOODS, p112
Nutritionist Amy Meegan gives us the low-down on healthy food superstar, matcha
THE HEALTHY SPUD, p114
These wholesome vegan recipes share a star ingredient
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make it healthy gluten-free barbecue
THE GLUTEN-FREE OUTDOORS You won’t miss out on the barbecue craic with these so-tasty gluten-free options
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Simple panzanella salad Serves 8 For the bread: 250g day-old gluten-free ciabatta or similar gluten-free bread, cut into 1cm cubes 4 tbsp olive oil 3 garlic cloves, finely chopped Salt and black pepper For the salad: 6 tbsp extra-virgin olive oil 4 tbsp red wine vinegar 2 shallots, very finely chopped 1 tsp salt ½ tsp sugar 2 tbsp fresh basil, finely chopped 1 tbsp fresh oregano, finely chopped 500g ripe cherry tomatoes, halved
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 In a large bowl, toss the bread cubes with the olive oil, garlic and some salt and pepper. Spread the bread out on a baking tray and toast in the oven for 8-10 minutes until lightly golden. Set aside to cool for five minutes. 3 In the same bowl, whisk together the olive oil, vinegar, shallots, salt and sugar. Stir in the fresh herbs. 4 Add the tomatoes and bread and toss to coat. Set aside for 30 minutes before serving, to allow the flavours to combine.
Georgia Doyle “I absolutely love panzanella salad in the summer when tomatoes are in season, and this version was gorgeous. I’m not on a gluten-free diet myself, but a few of my friends are, and this is a great new option for bringing to barbecues or other summer events. You definitely wouldn’t notice that this was gluten-free if you didn’t know, and it’s easy to make a big batch to feed a crowd.”
Per Serving 227 kcals, 16.7g fat (8.6g saturated), 17.5g carbs (2.6g sugars), 17.5g protein, 1.7g fibre, 0.49g sodium
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make it healthy gluten-free barbecue
Hawaiian sausage dogs Serves 4 For the tropical barbecue sausages: 180ml gluten-free barbecue sauce 3 tbsp pineapple juice 3 tbsp lime juice 3 tbsp fresh coriander,chopped Ÿ tsp cayenne pepper Salt and black pepper 4 gluten-free sausages For the pineapple and mango relish: 200g fresh pineapple, chopped 1 mango, peeled and chopped 1 jalapeùo, deseeded and chopped ½ a small red onion, chopped Juice of 1 lime 2 tbsp olive oil To assemble: 4 gluten-free hot dog buns or other glutenfree rolls, lightly toasted 1 In a bowl, combine the barbecue sauce, pineapple juice, lime juice, coriander, cayenne pepper and some seasoning. Mix well. Place half of the sauce in a sealable bag, add the gluten-free sausages and turn to coat. Marinate for 30 minutes. Set the remaining sauce aside for serving. 2 Combine all of the ingredients for the pineapple and mango relish. Season to taste. 3 Preheat the barbecue to a medium-high heat. Remove the gluten-free sausages from the marinade, discarding the marinade. Cook the sausages on the barbecue for 15-20 minutes or until completely cooked throughout, turning regularly. 4 Place the cooked sausages in the toasted buns, then drizzle with some of the reserved barbecue sauce and top with the pineapple mango relish to serve. Per Serving 437 kcals, 15.9g fat (2.3g saturated), 69.4g carbs (34.9g sugars), 7.8g protein, 6.9g fibre, 1.001g sodium
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Fully loaded potato parcels Serves 4 4 large potatoes, cut into 1cm cubes 1 onion, finely chopped 2 tbsp olive oil 4 gluten-free streaky bacon rashers, cooked and crumbled 100g Cheddar, grated 4 spring onions, chopped Salt and black pepper To serve: Sour cream 1 Preheat the barbecue to a high heat. 2 In a large bowl, toss together the potatoes, onion, olive oil and cooked bacon. 3 Tear eight large sheets of tin foil. Divide the potato mixture amongst four of the sheets
and fold up the sides. Add an extra layer of foil to each one to create four securely wrapped foil parcels. 4 Place the parcels on the barbecue and cook for 10 minutes per side, flipping very carefully to avoid opening the parcels. 5 Once the potatoes are tender, carefully open the parcels and sprinkle in the cheese and spring onions. Fold the parcels back up and place back on the barbecue for one minutes just so that the cheese can melt. 6 Carefully remove the parcels from the grill and serve the potatoes in the foil or transferred onto plates, with sour cream on the side.
Per Serving 386 kcals, 11.7g fat (2.5g saturated), 61.8g carbs (5.8g sugars), 10.5g protein, 9.8g fibre, 0.297g sodium
ADDED EXTRAS Barbecued pesto prawns Serves 4 Thread 900g large prawns onto skewers. In a food processor, combine 30g fresh basil, 4 large garlic cloves, 60g grated Parmesan, 4 tbsp pine nuts, 1 tbsp lemon zest and some salt and black pepper. Whizz to form a paste. With the motor running, stream in 100ml extravirgin olive oil and whizz until well combined. Transfer two tablespoons of the TOP TIP: pesto to a small bowl and set aside. If using wooden skewers, soak Pour the remaining pesto over the for them in water prawn skewers and allow to marinate 30 minutes before using. for about 30 minutes. Preheat the barbecue to a medium-high heat. Lightly dip a wad of kitchen paper into some vegetable oil, then use tongs to rub the oiled paper over the barbecue grates several times until well coated. Cook the prawns for three minutes per side or until pink and cooked through. Transfer to a serving plate, pour over the reserved pesto and serve immediately with lemon wedges.
Fruit salad with honey lime dressing Serves 8 Wash, hull and slice 500g strawberries. Peel, halve and slice 4 kiwi fruits. Peel and chop 2 mangoes. Wash 250g blueberries and 150g red grapes. Place all of the prepared fruits into a large bowl. Open 1 x 198g tin of pineapple chunks in juice and drain the juice into a jug. Add the pineapple to the fruit mixture. Measure out two tablespoons of the pineapple juice. To this, add 3 tbsp honey, the juice of 1 lime and a pinch of salt. Pour this syrup through the fruit and mix well. If not serving immediately, stir again just before serving.
BBQ sauce Makes about 350ml Heat a 1 tbsp olive oil in a saucepan over a medium heat. Add 1 finely-chopped shallot and cook for 5-6 minutes until soft. Add 1 crushed garlic clove and cook for one minute longer. Turn the heat to low and add 1 tbsp gluten-free tomato ketchup, ½ tsp cumin, 1 x 200g tube of tomato purÊe, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tbsp gluten-free Worcestershire sauce, 1 tsp Dijon mustard and 1 tsp smoked paprika. Stir to combine and simmer for 8-10 minutes until thickened to your preference. Add salt and pepper to taste. Use a stick blender to whizz until smooth. If you would like the sauce to be thinner, add 1-2 tbsp water and whizz again. This sauce will keep in the fridge for two weeks or can be frozen for up to three months. 110 Easy Food
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en ak for fore
cooking for fun peanut butter make it healthy gluten-free barbecue
Avocado and jalapeĂąo burgers Makes 8 1kg beef mince 3 garlic cloves, crushed 1 jalapeĂąo pepper, finely chopped 50g ground almonds 1 tsp paprika Salt and black pepper 1 avocado, diced
2 Using clean hands, form the mixture into eight equal burger patties. 3 Place burgers on a piece of parchment paper on a plate or baking tray and place in the freezer for at least 30 minutes to allow them to firm up. 4 Cook over medium heat on the barbecue for about 5-6 minutes per side or until completely cooked throughout. 5 Serve on gluten-free buns with your favourite toppings.
To serve: Gluten-free buns 1 In a bowl, combine all of the ingredients for the burger together. Mix gently until just combined, leaving the chunks of avocado mostly intact.
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Per Serving 323 kcals, 15.9g fat (4.2g saturated), 4.1g carbs (0.5g sugars), 39.9g protein, 2.6g fibre, 0.104g sodium
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FOODS WITH A FUNCTION Nutritionist Amy Meegan gives us the low-down on healthy food superstar, matcha
Amy Meegan is a nutritionist (BSc Human Nutrition, UCD) and currently works in the area of medical nutrition. A foodie at heart, she spends most of her free time cooking and baking… or blogging about cooking and baking! You can follow her culinary adventures and access her recipes by following The Baking Nutritionist on Facebook and Instagram.
A functional food is a food that provides additional benefits above its nutritional value. Examples include probiotic and prebiotic yogurts, fortified breads, turmeric, dark chocolate, vitamin D mushrooms and omega-3 enriched eggs. These foods, as well as providing vital nutrients, can help feed your good gut bacteria, can help reduce the risk of heart disease and deficiency diseases and can aid digestion. As part of a series on functional foods, I have discussed turmeric (February) and dark chocolate (April). This month the focus is on matcha and I’m a lover of the green stuff.
ORIGINS & PROPERTIES Matcha is a specific type of green tea leaf, typically of Japanese origin, that has gained huge popularity worldwide in recent years. In comparison to regular green tea, the leaves of matcha are greener (due to the growing technique applied) and the whole leaf is consumed when drinking, as opposed to leaving the leaves behind as we do with most other teas. In order to drink the whole leaf, the leaves are ground to produce a fine powder — matcha powder. You’ll find matcha powder in most health food shops, in the health food section of some supermarkets and, of course, online.
USES The proposed health benefits of matcha are believed to exceed those of regular green tea. This is because when we drink matcha tea we are consuming the entire leaf; we don't strain out the leaves or hold them in a tea bag as we would with regular tea or green tea. Just like regular tea, matcha tea contains high levels of antioxidants; antioxidants fight free radicals which may contribute to aging and disease development. Matcha tea leaves contain chemicals called catechins which act as antioxidants in the body. When we make tea with a tea bag,
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the infused water contains a certain amount of antioxidants. However, consuming the entire leaf has been shown to provide over double the amount of antioxidants when compared to steeping a tea bag. Matcha tea is a centuries-old “cure-all,” with many cultures around the word using it as a non-pharmacological treatment for fatigue and headaches, among other ailments. Some researchers have noted that drinking matcha green tea can help calm the mind and enhance mood. However, the verdict is still out on the exact mechanics of matcha’s “power” on the brain and emotions. Perhaps we simply need to take a moment to breathe, and be present and mindful in the moment? Matcha tea can help you get there.
AUGUST 2018
make it healthy! matcha
Fun fact:
Traditionally speaking, matcha green tea is prepared with a fine mesh strainer for sifting, a bamboo spoon, a whisk and a bowl and is drunk from the bowl.
TO INCLUDE MORE MATCHA IN YOUR DIET, TRY ADDING IT TO YOUR BREAKFAST, LUNCH OR DINNER - YES, YOU CAN INCLUDE TEA LEAVES IN ANY OF YOUR MEALS! Breakfast
Make a soothing brew at home or head to the coffee shop for a treat. Many coffee chains in Ireland serves matcha lattes and I recommend ordering them made with coconut milk.
Lunch
Boost the nutritional value of your already nutritious smoothie by adding ½ tsp matcha powder.
Dessert
If you fancy an evening treat, why not whip up a batch of matcha brownies? There are loads of recipes and flavour combinations to try.
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Easy Food 113
The healthy spud These wholesome vegan recipes share a star ingredient
Recipes and images courtesy of Niki Webster www.rebelrecipes.com
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make it healthy! potatoes
Tomato and chickpea curry Serves 4 For the potato and pea balls: 3 tbsp olive oil 1 onion, finely chopped 1 tsp cumin seeds 1 tsp ground coriander 1 tsp mustard seeds 450g cooked organic potatos 1 tsp salt PInch of black pepper 200g peas, defrosted if frozen For the tomato and chickpea curry: 2 tbsp olive oil 1 tsp black mustard seeds 1 tsp cumin seeds 1 tsp ground coriander 1 tsp turmeric ½ tsp chilli flakes 1 onion, roughly chopped
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2 garlic cloves, sliced 1 knob of ginger, grated 6 organic tomatoes, chopped 1 x 400g tin of organic chickpeas, drained 2 tbsp water ½ tsp sea salt Twist of black pepper To serve: Creamy herb dressing 1 To make the potato and pea balls, heat two tablespoons of the oil in a frying pan over a medium heat. Add the onion and cook for a few minutes until soft. 2 Stir in the cumin, coriander and mustard seeds and cook until fragrant. 3 Add the cooked potatoes, salt, pepper and peas to a large bowl. Stir in the onions and mix to combine. 4 Refrigerate for one hour until firm. 5 Heat the remaining tablespoon of oil in a large frying pan over a medium-high heat.
Scoop small balls of the potato mixture and pea mixture and add to the pan, frying on all sides until browned. Remove from the pan and set aside. 6 Add the oil for the curry to the pan over a medium heat. Add the mustard seeds. When they start to pop, stir in the cumin, coriander, turmeric and chilli flakes. Stir for a few seconds, then add the onion. Fry for 8-10 minutes until soft and brown. 7 Add the garlic and ginger and stir for another few minutes. Add the chopped tomatoes and cook for 5-6 minutes. 8 Stir in the water and chickpeas and simmer for five minutes. Season with salt and pepper. 9 Add the balls to the curry and drizzle with a creamy herb dressing.
Per serving: 535kcals, 22.1g fat (3.1g saturated), 72.7g carbs (17g sugars), 17.5g protein, 18.4g fibre, 0.738g sodium
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Spicy beans with creamy cashew cheese sauce and crispy potato wedges Serves 4 For the roast potatoes: 400g organic potatoes, cut into wedges 1 tbsp olive oil 1 tsp garlic powder ½ tsp smoked paprika ½ tsp sea salt For the spicy beans: 4 red peppers, quartered and seeds removed 1 tbsp olive oil 1 onion, chopped roughly 3 garlic cloves, sliced 1 tsp cumin seeds 1 tsp chipotle chilli powder 1 tsp smoked paprika 6 organic tomatoes, chopped 500ml water
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3 tbsp tomato purée 1 x 400g tin of organic chickpeas, drained 1 x 400g tin of organic butter beans, drained 1 x 400g tin of organic kidney beans, drained 1 tsp sea salt Pinch of black pepper 1 tsp maple syrup (optional) To make the cashew sauce: 140g cashews, soaked in water for at least 4 hours 2-3 tbsp nutritional yeast 2 tsp lemon juice 1 tsp sea salt 120ml water 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Toss all the ingredients for the roast potatoes on a large tray. Roast for 40 minutes until crispy and cooked through. 2 Heat the peppers over a griddle pan or large frying pan over a high heat until charred. Add
a little oil then cook on a medium heat turning every few minutes until all sides are soft and charred. Set aside. 3 Heat the oil in a large pan over a medium-low heat and cook the onion for 10 minutes until soft and brown. 4 Add the garlic and the spices and cook for 30 seconds longer. 5 Add the tomatoes, water, tomato purée and cooked peppers to the pan and cook over a low heat for 25 minutes. 6 Add the beans, salt, black pepper and maple syrup (if using) to the pan and simmer for a further five minutes. 7 Blend all of the ingredients for the cashew cheese until smooth and creamy. 8 Top the spicy beans with the potato wedges and drizzle with cashew cheese sauce. Per serving: 842kcals, 28.5g fat (4.9g saturated), 119.6g carbs (21.2g sugars), 37.5g protein, 27.9g fibre, 1.235g sodium
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make it healthy! potatoes
Warm asparagus, roast new potato and pea salad Serves 2 800g organic new potatoes 1 tbsp olive oil, plus 1 tsp 1 tsp garlic powder ½ tsp sea salt A handful of fresh rosemary, chopped 2 handfuls of asparagus, trimmed Black pepper 600g frozen peas 2 handfuls of rocket For the dressing: 1 tbsp olive oil 2 tbsp organic apple cider vinegar 1 tsp wholegrain mustard 1 tsp maple syrup ½ tsp sea salt 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Toss the potatoes, oil, garlic powder, salt and rosemary on a large tray. Roast for 40 minutes until crispy and cooked through. 2 Heat the teaspoon of oil in a grill pan or frying pan over a medium-high heat. Cook the asparagus for 4-5 miuntes, turning to char on all sides. Season with salt and pepper. 3 Add the peas to a saucepan of boiling water for 1-2 minutes to thaw. Drain and rinse under cool running water. 4 Add all of the ingredients for the dressing to a jar, seal with a lid and shake vigorously to combine well. 5 Layer the potatoes, peas, asparagus and rocket on a plate. Toss through the dressing. Per serving: 702kcals, 17g fat (2.8g saturated), 117.6g carbs (26.2g sugars), 26.3g protein, 29.7g fibre, 0.984g 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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Club Med DID YOU KNOW? • The word antipasti translates as “before food,” and the purpose of these delicious nibbles is to awaken the appetite for dinner. • Antipasto plates vary widely amongst different regions of Italy. • Olives are inedible straight from the tree, and must be brined for a number of weeks before they can be eaten.
HISTORY BITES
• The first references to antipasti date from medieval Italy. • Aperol was created in 1919, but did not become popular until after World War II, when Italian ad campaigns marketed the drink as something to help the health conscious stay “lean and fit”!
REAP THE BENEFITS
• Olives are rich in oleic acid, an monounsaturated omega-9 fatty acid with many health benefits; oleic acid reduces blood pressure, increases fat burning to help with weight loss, protects cells from free radical damage and may prevent type 2 diabetes and ulcerative colitis. • Radicchio is a rich source of fibre, vitamins K, C, B6 and A, folate, calcium, phosphorus, potassium and magnesium.
TEST KITCHEN TIPS
• Aperol spritz: Try replacing the Aperol with Campari for a bitter twist, or enjoy a sweeter, lemon version by using limoncello. • Barbecued pizza: If you have any left over
pasta sauce or bolognese, try using this as your sauce for your pizzas. You can also make a scone-based pizza in a pinch by combining flour, butter, milk and Cheddar cheese — this is a super quick pizza base that you can also bake with your kids. • Aubergine, tomato and Halloumi skewers: This can make a great warm salad. Simply wrap the marinated veg and Halloumi in foil and cook inside your barbecue. Once cooked, allow to cool slightly, then toss with mixed leaves and pour over the remaining marinade.
EAT Ireland HISTORY BITES Evidence suggests that the domestication of wild boars and their consequent evolution into pigs probably began in Eastern Turkey some 9-10,000 years ago, and then started again independently several thousand years later in China.
DID YOU KNOW? • Although you may expect it to resemble pork, wild boar is a dark red meat. • A group of wild boars is known as a “sounder.” • The squeal of a wild boar can be as loud as 110-115 decibels — louder than the sound from a motorbike, which registers at around 100!
REAP THE BENEFITS Unlike domestic pigs, wild boar is lean and low in cholesterol. It’s also high in protein, a good source of monounsaturated fats, rich in iron, zinc, selenium, thiamin, niacin and vitamin B6, and is lower in saturated fat than beef.
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TEST KITCHEN TIPS • Save the onions from the roasting tin and use in your next gravy, or enjoy them piled over baked potatoes. • Remove any hair from the skin using a blowtorch — or shave it using a cheap razor!
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from our kitchen to yours
Weekly
MENU PLANNER
GET THE INSIDE SCOOP ON YOUR WEEKLY MEAL PLAN
TEST KITCHEN TIPS
• Spinach and Ricotta pasta shells: Use smaller, more tender spinach leaves in salads; the larger, tougher leaves are best cooked. • Tray-baked chicken tikka: Placing garlic cloves in boiling water for one minute will make peeling easier. • Lamb tacos with pea guacamole: If you can’t find lamb leg steaks, the pea guacamole is delicious with lamb chops, too. • Summertime French bread pizza: You can use pitta bread as a lighter alternative and cook the pizzas under the grill for a quick lunch/snack. • Lemon tart: Feeling lazy? Make a quick lemon tart by using pre-prepared pastry: simply bake blind and fill with shop-bought lemon curd. They'll never know! • Loose ends: If you’re making the pickled cabbage from our Loose Ends page, shredding the cabbage with a mandolin will give you lovely thin shavings.
REAP THE BENEFITS
• One cup of quinoa has double the protein value and 40 fewer calories than one cup of rice. • The pea guacamole is packed with protein! Despite their appearance as a simple green vegetable, peas are actually legumes and therefore protein powerhouses.
n e t u l G free BBQ
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TEST KITCHEN TIPS
• Fully loaded potato parcels: Cut the potatoes into even sized chunks so that they all cook in the same time. If you have lots to cook on the barbecue , parboil the potatoes before assembling the parcels; they will then take less time on the barbie. • Avocado and jalapeño burgers: If you try to flip your burger and it is stuck, either your barbecue isn’t hot enough or the burger isn't yet browned properly on that side. You’ll know when the burger is ready to flip when it lifts easily. • Simple panzanella salad: Use a few different colours of tomatoes for a visually beautiful salad.
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WHAT'S IN SEASON?
AUBERGINES
DID YOU KNOW? The aubergine is a member of the nightshade family, and they are technically berries!
HISTORY BITES
Early varieties of aubergine had a much more bitter taste than today’s plants and, for a long time, this made people wary of them. At one time, aubergines were thought to be extremely poisonous, and they were rumoured to cause insanity, leprosy and cancer, giving them the nickname “the mad apple”.
REAP THE BENEFITS • •
Aubergines are rich in fibre, copper, manganese, folate and vitamins B1, B6, B3 and K. Compounds found in aubergines have been shown to protect
heart health, improve blood flow to the brain, lower levels of “bad” cholesterol, reduce inflammation and protect against cancer.
TEST KITCHEN TIPS •
Caramelised onion and roasted aubergine dip: If you are able to multitask, save time by putting your onions on to caramelise while the aubergines are salting and baking.
Pasta perfection TEST KITCHEN TIPS
• To cook perfect pasta, always use a large pot and plenty of water; pasta needs plenty of room while cooking. • Always salt the water generously — it should taste as salty as the sea. • There is no need to add oil. • Only add the pasta once the water is at a rolling boil. • Stir the pot at least 2-3 times during cooking time. • When draining the pasta, save a cup of cooking water. Many sauces will benefit from adding a splash or two of this starchy liquid.
122Easy EasyFood Food 122
EF132_119-123_Inside_Track.indd 122
• Cooking pasta “al dente” — literally translating as “to the tooth” — means that it is cooked just to the point where it’s soft but still retains a little bite; this is the way most Italians would recommend eating pasta. Al dente pasta is digested more slowly, meaning it actually keeps you full for longer!
DID YOU KNOW? • There are over 600 different shapes of pasta made around the world. • Different pasta shapes are recommended for different
dishes, as particular sauces cling better to certain types.
HISTORY BITES • Although we usually think of pasta as being intrinsically Italian, the first recorded references to pasta actually come from China as early as 5,000 B.C. • The first reference to pasta in a book was in 1154. • Thomas Jefferson — third president of the United States — is credited with being the first person to introduce pasta to America, back in 1789.
• Spaghetti played a part in television’s very first April Fool’s Day hoax. On April 1, 1957, the BBC aired a fake documentary showing spaghetti growing on trees, fooling millions of gullible British viewers.
REAP THE BENEFITS We knew it — pasta really can cheer you up! The carbohydrates in pasta increase the body’s production of serotonin, the neurotransmitter that triggers feelings of happiness and wellbeing. No wonder it's such a common comfort food!
AUGUST 2018
11/07/2018 15:44
from our kitchen to yours
Tear-out skills
TEST KITCHEN TIPS
Mix up the booze in your drunken watermelon for different effects. Try gin, tequila, peach schnapps or coconut rum.
Easy Food juniors
T E S T K IT C H E N T IP
S
ve vanilla • If you don't ha vanilla yoghurt, add a little urt. yogh extract to Greek t, try ea tr er • For a summ urt with replacing the yogh t. ur some frozen yogh ick granola n qu • Create your ow and seeds. ts nu by toasting
Challenge yourself TEST KITCHEN TIPS
• Use puff pastry as a shortcut; it won't have the same texture, but it will still taste delicious.
www.easyfood.ie
EF132_119-123_Inside_Track.indd 123
Easy Food 123
11/07/2018 15:45
Tips FROM THE
double in size. This is known as the ‘bulk
TEST K TCHEN
fermentation’ or the first proof, as the dough is left to prove as a whole before being divided and shaped. At this stage, the yeast feeds on the starches in the flour, converting
Shannon Peare, one of Easy Food’s resident food stylists, talks bread baking For more of Shannon’s creations, follow Petite Poire on Facebook and Instagram Petite Poire Cake Co
@petitepoirecakeco
sugars into carbon dioxide to create air bubbles in the dough. This first proof is what gives the bread its flavours and aromas.
Proof it again!
Once the dough has doubled in size, divide the dough and shape before giving it one final proof. The shaped dough can be put into baskets, bowls, loaf tins or as on a tray as a
Is there anything better than the smell of
When mixing the yeast with a liquid, the
free formed bread. Once shaped, keep the
freshly baked bread? Bread is one of those
optimum temperature is about 38˚C (body
dough covered and allow to prove in a warm
things that we all love, but sometimes don’t
temperature). It is worth investing in a
place until it has again doubled in size.
realise how much fun it can be to bake
thermometer as the temperature of the liquid
yourself. I find it so satisfying to see my
can affect the dough and bake.
dough double in size, and love the look of
Proofed enough?
To check if the dough is fully proved, poke
There is nothing better than the smell and
The need to knead
taste of homemade bread, so I’m going
Bread dough is kneaded to strengthen the
springs back straight away, it is under-proved
gluten, the stringy bands of protein that give
and may need more time. The dough is fully
the bread its structure and texture. Kneading
proved when the indent springs back slowly
can be done by hand or by using a dough
after being poked. It is important to get your
hook attachment on a freestanding mixer.
proving time just right so that your bread has
Bread dough should be kneaded for about
a good structure. Getting to know your bread
Baking bread is an art, but it's also a science,
10-12 minutes by hand or 8-10 minutes in
dough takes time and can be a process of
and your measurements need to be precise.
a mixer. When starting out with bread, I
trial and error.
A basic bread dough is made of flour,
recommend making it by hand as this helps
water, salt and yeast. Weigh the ingredients
you get a feel for the dough.
separately before combining them. When
How to knead your bread dough by hand:
adding ingredients, be sure to keep yeast and
• Push the dough away from you with the
salt separate; yeast is a living organism and
heels of your hands.
direct contact with salt can kill it.
• Fold the edge furthest from you back
its golden crust as it comes out of the oven.
to teach you some tips and tricks when it comes to bread-making.
Weigh it out!
Beauty of the yeast
Yeast is the heart of the bread-making process, the essential ingredient that allows the dough to rise and gives home-baked bread its wonderful taste and aroma. Other ingredients are added to complete the reactions that result in a perfectly baked loaf of hot, crusty homemade bread. Yeast comes
towards you. • Give the dough a quarter turn. • Repeat until the dough is smooth. • Tear off a small piece of dough. If it stretches rather than breaks off, you’ve done enough kneading.
The windowpane test
A good way to check if the bread has been
fresh and dried in little sachets. In each yeast
kneaded enough for the gluten to develop is
packet, there are thousands of living plant-like
the ‘windowpane test’. Take a piece of dough
microorganisms. When activated by warm
and gently stretch it between your fingers. If
liquid, and fed by sugar or starch, the yeast
the gluten is developed enough, the dough
releases tiny bubbles of carbon dioxide gas.
shouldn’t break when stretched and should
This gas is what makes the dough rise and
be translucent enough for you to see the
achieve its light texture after baking.
light through it when it's held up.
Warm the liquid
Proof it!
high heat. It is important to warm your
oiled bowl, covered with cling film or a clean
liquid; whether milk or water, it should be
tea towel to protect it from any draughts.
warmed before combining with the yeast.
Leave the dough in a warm place to rise and
Yeast is a living thing and can be killed at
124 Easy Food
EF132_124-127_Shannon.indd 124
the dough with your finger. If the dough
Baking the bread
For a good crust on your bread, set the oven to 220˚C/200˚C fan/gas mark 7 and leave a roasting tray in the bottom of the oven to heat up. Preheat the oven for at least a half an hour before baking. Once the oven is up to temperature, fill the hot roasting tray with cold water just before you put your bread in to bake; this creates steam in the oven, which will give the bread a lighter crust.
Stay cool
As tempting as it is to tuck into a loaf that’s just out of the oven, it is important to allow the bread to cool before eating. Cooling allows the texture, flavour and aroma of the bread to develop. Be patient and have the butter at the ready! Bread truly is a wonder of the world, and you can create a masterpiece using just your bare hands and some basic ingredients. Find your favourite bread recipe and get experimenting.
Leave kneaded bread dough to rise in a large,
AUGUST 2018
12/07/2018 15:58
from our kitchen to yours homemade bread
Rustic baguettes Makes 3 small baguettes
450g strong flour 1 tsp sugar 1 x 7g sachet of dried yeast 2 tsp salt 270ml warm water Oil, for greasing
(the windowpane test). If the dough is
5 Preheat the oven to 220ËšC/200ËšC fan/gas
translucent, the gluten is fully developed.
mark 7 and place a roasting tin at the bottom of
2 Grease a large bowl with oil. Place the
the oven.
dough in the bowl, cover with cling film or
6 Once the dough has proved, use a sharp
a clean tea towel and leave to prove in a
knife to cut three slits along the top of each
warm place for one hour or until the dough
baguette. Dust with flour.
has doubled in size.
7 Place the bread into the hot oven and pour
3 Place the dough on a lightly floured
300ml of cold water into the roasting tin at
surface and divide into three equal
the bottom. Bake for 25-30 minutes or until
portions. Take a piece of dough, flatten out
the bread is golden brown and sounds hollow
slightly and fold the sides into the middle.
when you tap the bottom.
1 In a large mixing bowl with a dough
Roll into a sausage shape with tapered
hook, combine the flour, sugar, yeast,
ends. Repeat for each piece of dough.
salt and warm water together. Knead
4 Place the baguettes on a tray, leaving
the dough for 8-10 minutes. To check
space between them. Cover with cling film
if the dough is kneaded fully, stretch a
to prove again for 30-40 minutes or until
piece of dough between two fingers
they have doubled in size.
www.easyfood.ie
EF132_124-127_Shannon.indd 125
Per baguette: 517kcals, 1.9g fat (0g saturated), 113.2g carbs (1.3g sugars), 17.4g protein, 5g fibre, 1.552g sodium
x
Easy Food 125
12/07/2018 15:58
Cranberry and orange loaf
for 8-10 minutes. To check if the dough is
the loaf with cling film or a towel and leave
kneaded fully, stretch a piece of dough
to prove again for 30 minutes or until it has
between two fingers (the windowpane test).
doubled in size.
If the dough is translucent when stretched,
5 Preheat the oven to 220ËšC/200ËšC fan/gas
the gluten is fully developed.
mark 7 and place a roasting tin at the bottom
500g strong flour 1 tsp sugar 1 x 7g sachet of dried yeast 2 tsp salt 3 tbsp olive oil, plus extra for greasing 300ml warm water Zest of 2 oranges
2 Add the zest and cranberries to the dough.
of the oven.
Knead the dough by hand until the fillings are
6 Once the dough has proved, use a sharp
distributed evenly throughout the dough.
knife to cut a slit along the top of the loaf.
3 Grease a large bowl with oil. Place the
7 Place the bread into the hot oven and pour
dough in the bowl, cover with cling film or a
300ml of cold water into the roasting tin
clean tea towel and leave to prove in a warm
at the bottom of the oven. Bake for 30-40
place for one hour or until the dough has
minutes or until the bread is golden brown
200g dried cranberries
doubled in size.
and sounds hollow when you tap the bottom.
Makes 1 loaf
4 Remove the cling film from the bowl, 1 In a large mixing bowl with a dough hook,
punch the dough and transfer to a lightly
combine the flour, sugar, yeast, salt, oil and
floured surface. Mould the dough into a tight
warm water together. Knead the dough
ball and place on a lined baking tray. Cover
126 Easy Food
EF132_124-127_Shannon.indd 126
Per serving: 218kcals, 4.8g fat (0.6g saturated), 39.1g carbs (0.7g sugars), 5.8g protein, 2.4g fibre, 0.465g sodium
x
AUGUST 2018
12/07/2018 15:58
from our kitchen to yours homemade bread
Bacon and cheese loaf Makes 1 loaf
130g pancetta, chopped 500g strong flour 1 tsp sugar 1 x 7g sachet of dried yeast 2 tsp salt 3 tbsp olive oil, plus extra for greasing 300ml warm water 150g mature red and white Cheddar, grated 1 In a large pan over a medium-high heat, fry the pancetta until slightly crispy. Using a slotted spoon, remove the pancetta to a plate lined with kitchen paper and set aside to cool. 2 In a large mixing bowl with a dough hook, combine the flour, sugar, yeast, salt, oil and warm water together. Knead the dough for 8-10 minutes. To check if the dough is kneaded fully, stretch a piece of dough between two fingers (the windowpane test). If the dough is translucent, the gluten is fully developed. 3 Add the cooled pancetta and mixed cheeses to the dough. Knead the dough by hand until the fillings are distributed evenly throughout the dough. 4 Grease a large bowl with oil. Place the dough in the bowl, cover with cling film or a clean tea towel and leave to prove in a warm place for one hour or until the dough has doubled in size. 5 Remove the cling film from the bowl, punch the dough and transfer to a lightly floured surface. Flatten the dough out slightly and fold the sides into the middle. Roll into a large sausage shape and taper the ends. Place the loaf on a lined baking tray, cover with cling film or a towel and leave to prove again for another 30 minutes or until doubled in size. 6 Preheat the oven to 220ËšC/200ËšC fan/ gas mark 7 and place a roasting tin at the bottom of the oven. 7 Once the dough has proved, use a sharp knife to cut a slit along the top of the loaf. 8 Place the bread into the hot oven and pour 300ml of cold water into the roasting tin at the bottom of the oven. Bake for 30-40 minutes or until the bread is golden brown and sounds hollow when you tap the bottom. Per serving: 303kcals, 11.3g fat (3g saturated), 37.8g carbs (0.1g sugars), 14.2g protein, 1.7g fibre, 0.858g sodium
www.easyfood.ie
EF132_124-127_Shannon.indd 127
Easy Food 127
12/07/2018 15:58
from our kitchen to yours homemade bread
Rustic baguettes Makes 3 small baguettes
450g strong flour 1 tsp sugar 1 x 7g sachet of dried yeast 2 tsp salt 270ml warm water Oil, for greasing
(the windowpane test). If the dough is
5 Preheat the oven to 220ËšC/200ËšC fan/gas
translucent, the gluten is fully developed.
mark 7 and place a roasting tin at the bottom of
2 Grease a large bowl with oil. Place the
the oven.
dough in the bowl, cover with cling film or
6 Once the dough has proved, use a sharp
a clean tea towel and leave to prove in a
knife to cut three slits along the top of each
warm place for one hour or until the dough
baguette. Dust with flour.
has doubled in size.
7 Place the bread into the hot oven and pour
3 Place the dough on a lightly floured
300ml of cold water into the roasting tin at
surface and divide into three equal
the bottom. Bake for 25-30 minutes or until
portions. Take a piece of dough, flatten out
the bread is golden brown and sounds hollow
slightly and fold the sides into the middle.
when you tap the bottom.
1 In a large mixing bowl with a dough
Roll into a sausage shape with tapered
hook, combine the flour, sugar, yeast,
ends. Repeat for each piece of dough.
salt and warm water together. Knead
4 Place the baguettes on a tray, leaving
the dough for 8-10 minutes. To check
space between them. Cover with cling film
if the dough is kneaded fully, stretch a
to prove again for 30-40 minutes or until
piece of dough between two fingers
they have doubled in size.
www.easyfood.ie
EF132_124-127_Shannon.indd 125
Per baguette: 517kcals, 1.9g fat (0g saturated), 113.2g carbs (1.3g sugars), 17.4g protein, 5g fibre, 1.552g sodium
x
Easy Food 125
11/07/2018 15:16
Cranberry and orange loaf
for 8-10 minutes. To check if the dough is
the loaf with cling film or a towel and leave
kneaded fully, stretch a piece of dough
to prove again for 30 minutes or until it has
between two fingers (the windowpane test).
doubled in size.
If the dough is translucent when stretched,
5 Preheat the oven to 220ËšC/200ËšC fan/gas
the gluten is fully developed.
mark 7 and place a roasting tin at the bottom
500g strong flour 1 tsp sugar 1 x 7g sachet of dried yeast 2 tsp salt 3 tbsp olive oil, plus extra for greasing 300ml warm water Zest of 2 oranges
2 Add the zest and cranberries to the dough.
of the oven.
Knead the dough by hand until the fillings are
6 Once the dough has proved, use a sharp
distributed evenly throughout the dough.
knife to cut a slit along the top of the loaf.
3 Grease a large bowl with oil. Place the
7 Place the bread into the hot oven and pour
dough in the bowl, cover with cling film or a
300ml of cold water into the roasting tin
clean tea towel and leave to prove in a warm
at the bottom of the oven. Bake for 30-40
place for one hour or until the dough has
minutes or until the bread is golden brown
200g dried cranberries
doubled in size.
and sounds hollow when you tap the bottom.
Makes 1 loaf
4 Remove the cling film from the bowl, 1 In a large mixing bowl with a dough hook,
punch the dough and transfer to a lightly
combine the flour, sugar, yeast, salt, oil and
floured surface. Mould the dough into a tight
warm water together. Knead the dough
ball and place on a lined baking tray. Cover
126 Easy Food
Per serving: 218kcals, 4.8g fat (0.6g saturated), 39.1g carbs (0.7g sugars), 5.8g protein, 2.4g fibre, 0.465g sodium
x
AUGUST 2018
from our kitchen to yours homemade bread
Bacon and cheese loaf Makes 1 loaf
130g pancetta, chopped 500g strong flour 1 tsp sugar 1 x 7g sachet of dried yeast 2 tsp salt 3 tbsp olive oil, plus extra for greasing 300ml warm water 150g mature red and white Cheddar, grated 1 In a large pan over a medium-high heat, fry the pancetta until slightly crispy. Using a slotted spoon, remove the pancetta to a plate lined with kitchen paper and set aside to cool. 2 In a large mixing bowl with a dough hook, combine the flour, sugar, yeast, salt, oil and warm water together. Knead the dough for 8-10 minutes. To check if the dough is kneaded fully, stretch a piece of dough between two fingers (the windowpane test). If the dough is translucent, the gluten is fully developed. 3 Add the cooled pancetta and mixed cheeses to the dough. Knead the dough by hand until the fillings are distributed evenly throughout the dough. 4 Grease a large bowl with oil. Place the dough in the bowl, cover with cling film or a clean tea towel and leave to prove in a warm place for one hour or until the dough has doubled in size. 5 Remove the cling film from the bowl, punch the dough and transfer to a lightly floured surface. Flatten the dough out slightly and fold the sides into the middle. Roll into a round shape. Place the loaf on a lined baking tray, cover with cling film or a towel and leave to prove again for another 30 minutes or until doubled in size. 6 Preheat the oven to 220ËšC/200ËšC fan/ gas mark 7 and place a roasting tin at the bottom of the oven. 7 Once the dough has proved, use a sharp knife to cut a slit along the top of the loaf. 8 Place the bread into the hot oven and pour 300ml of cold water into the roasting tin at the bottom of the oven. Bake for 30-40 minutes or until the bread is golden brown and sounds hollow when you tap the bottom.
Per serving: 303kcals, 11.3g fat (3g saturated), 37.8g carbs (0.1g sugars), 14.2g protein, 1.7g fibre, 0.858g sodium
www.easyfood.ie
Easy Food 127
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EF132_128_EGF Facebook Ad.indd 128
11/07/2018 15:57
IN THE NEXT ISSUE...
GET BACK TO BASICS WITH THE SEPTEMBER ISSUE OF EASY FOOD
The next guest editor is….
SHARON HEARNE SMITH! Sharon is ready to bring a jolt of style and creativity to her issue as guest editor! She is a food stylist and writer, having over 20 years’ experience as a food stylist and recipe creator for names like Jamie Oliver, James Martin, Lorraine Pascale and Ina Garten. Sharon is all about creating gorgeous, simple meals that are as attainable as they are impressive. She’ll be sharing recipes and expert advice on how to make the most of your time in the kitchen crafting memorable meals.
Sharon Hearne Smith
ON SALETH
! AUGUST 25
INSIDE... hboxes > Back-to-school lunc meals > Simple weeknight > Quick desserts s > Easy student recipe > 30-minute dinners es > Film night favourit
EF132_129_In the next issue.indd 129
11/07/2018 14:28
THE SLICE OF THE PARTY This grown-ups only treat is perfect for summer events
Drunken watermelon Makes about 24 slices
1 x 700ml bottle of vodka 1 whole watermelon
1 If your watermelon doesn’t have a flat side that allows it to rest securely on the counter, slice a small portion of the rind off lengthwise to create a flat surface and stabilise it. Rest securely on the counter. 2 Use a marker to draw a circle in the side of the watermelon facing up. Make sure it is slightly larger than the widest part of the neck of the vodka bottle.
130 Easy Food
EF132_130_Tear Out Skills.indd 130
3 Cut around the circle with a large knife, digging deep into the melon's flesh. Remove this chunk of rind and flesh, setting aside to use as a plug later. 4 Use a spoon to scoop out enough melon so the whole of the neck of the vodka bottle can fit inside the hole. 5 Open the bottle of vodka and quickly place it upside down in the hole of the watermelon. It should fit securely and be able to stand by itself. 6 Set aside and allow to rest for 4-12 hours. The vodka will slowly filter into the watermelon's flesh as it rests. Whether or not all of the vodka is absorbed will depend
on how juicy and large the melon is. 7 When you're ready, quickly remove the vodka bottle, being careful to avoid any spills. Plug the hole with the reserved chunk of ring and place the watermelon in the fridge to chill for at least 3-4 hours. 8 To serve, simply slice the watermelon and enjoy. Per Serving 65cals, 0g (0g saturated), 0.4g carbs (0.3g sugars), 0 protein, 0g fibre, 0g sodium
x
AUGUST 2018
11/07/2018 14:25
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11/07/2018 15:57
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12/07/2018 11:48