COLLECTOR’S EDITION: SPECIAL 15TH ANNIVERSARY ISSUE EASY FOOD ISSUE 134
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Sprinkle cupcakes, p.89
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PARTY DESSERTS Celebrate with us!
15-MINUTE MEALS
OUR ALL-TIME BEST RECIPES & TIPS
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Easy Food through the years
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• CELEBRATING 15 YEARS OF EASY FOOD • COOKING WITH PUMPKINS • HEALTHY POTATO RECIPES • WEEKNIGHT DINNERS • BREAD BOWLS • CELEBRATION DESSERTS • HALLOWEEN PARTY IDEAS • ON-THE-GO MEALS •
IT'S OUR
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2005
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2018
21/09/2018 16:05
“WHAT COULD POSSIBLY TOP THIS OFF? YOUR IMAGINATION”
Happy 15th Birthday to Easy Food from all at EF134_ ADS.indd 2
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Waffle pudding, p.63 EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Easy game pie, p.67 Digital Interns Keavy O’Sullivan foodintern@zahramediagroup.com Alex O’Reilly foodteam@zahramediagroup.com Contributors Amy Meegan, Michael Fleming and Bláithín McWalters. DESIGN Yume Sato, Rory Maguire and Sarah Hamill. 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
Happy Birthday to us! Easy Food is celebrating 15 wonderful years as Ireland’s kitchen companion, and the team behind the magazine couldn’t be more excited to celebrate everything that makes us special with the people who matter most — you! Easy Food was founded with the aim to provide simple and inspirational recipes that will always answer the question of “What’s for dinner?” Over the years, we’ve The Easy Food seen food trends come and go, but the foundations team of home cooking have remained the same. From 15-minute meals to crave-worthy feasts, homemade meals can — and should — be achievable for everybody. This is why we strive to equip our readers with all the tools they need to be confident home cooks, from easy-to-follow recipes and expert tips from our test kitchen to cook-along videos and product reviews. The kitchen is the heart of the home, and the same is true of the Easy Food offices. Our custom-built test kitchen is the heart of our magazine — it’s where our original recipes are tested until perfection by our team of recipe testers and food stylists, who work with our photographer to bring the magazine’s gorgeous images to life. Easy Food goes beyond the kitchen to meet Irish food lovers wherever they are. From our involvement with the Irish Country Markets Association and local food festivals to appearing on TV cookery slots and running our own cookery competitions, Easy Food will always be an ardent supporter of Irish producers, food events and passionate cooks.
ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Cheesy meatball, pasta and Parmesan bowls, p.87
Take a look back on some of Easy Food’s highlights from the past 15 years from p.22, including an interview with Gina and John, founders of Easy Food, who give their first-hand account of what brought the magazine to life. We’re also highlighting some of the all-time favourite recipes from issues past, p.78, as well as the perfect celebration desserts so you can throw a delicious party of your own, p.90.
ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
True to form, we have plenty of midweek meal inspiration, including our staple weekly planner menu, p.58, as well as some 15-minute meal ideas, p.72. As the weather cools, cosy up with our new favourite comfort food: bread bowls, p.84 (trust us, you’ll never want to eat soup out of a regular bowl again!). We’re also getting into the spooky spirit with a kid-friendly foodie Halloweeen party, p.100, and are exploring new ways to make the most out of seasonal pumpkins, p.40.
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BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Slow-cooker chicken fajitas, p.115 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Apple crumble cake, p.91
The team behind the magazine wants to raise a glass to all our readers and those that have made Easy Food Ireland’s #1 food magazine since the first issue — you’re Ireland’s kitchen heroes, and we’ll always be your biggest supporters. Here’s to the next 15 years!
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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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REGULARS 08 YOUR SAY
Your comments, photos and questions
12 FOOD BITES
News, products and cookbooks from the wonderful world of food
WHAT’S IN SEASON? 38 EAT IRELAND
Recipe Editor Jocelyn Doyle makes use of
wholesome bone broth
October
CONTENTS Waffle pudding
P.67
40 IN THE PUMPKIN PATCH
These hearty, warming pumpkin dishes
are a real taste of autumn
LARDER LUCK 46 NO-FUSS NIBBLES
These easy flatbread recipes are perfect
for casual entertaining
50 LOVE POTATOES These spud-tacular suppers are nutritious and delicious
54 BEAN THERE, DONE THAT Budget-friendly beans and pulses are dinner superstars in these easy meals
Thai curry P.39 Cold-busting chicken bone broth
Salmon piccata
WHAT’S FOR DINNER?
P.61
58 WEEKLY MENU PLANNER
Keep it simple, keep it quick with our whole week’s worth of family meals
70 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming says “game on” this season
4 Easy Food
EF134_04-05_Contents.indd 4
OCTOBER 2018
21/09/2018 1:03 p.m.
COOKING FOR FUN
KIDS’ KITCHEN
82 THE SOUPER BOWL
101 LUNCHBOX LOVE
Comfort food is at the peak of its game
96 15 WAYS WITH WARMING SPICES
when even the bowl is part of the meal!
Tasty, seasonal ways to use cinnamon, turmeric and ginger
Cheesy meatball, pasta and Parmesan bread bowls
Banoffee pavlova
P.92
Our Home Ec expert discusses all-
important vitamin D
102 CREEPY CUISINE
Kids will love these grisly Halloween party foods
107 EASY JUNIORS
The whole family will love this easy colcannon recipe
P.87
MAKE IT HEALTHY!
110 PREP AHEAD PERFECTION
P.108 Classic colcannon
These healthy recipes are designed to work around your busy schedule
116 FUNCTIONAL FOODS
FROM THE Cover
P.22
P.15
BUMPER COMPETITIONS SECTION!
Plenty of exciting things for you to win
P.78
EASY FOOD FAVOURITES
We’re throwing a celebratory party with some of our favourite recipes for easy entertaining
EASY FOOD THROUGH THE YEARS
Take a walk down memory lane with 15 years of Easy Food
P.88
EF134_04-05_Contents.indd 5
Nutritionist Amy Meegan goes nuts for these protein-packed prebiotics
FROM OUR KITCHEN TO YOURS 120 All the knowledge you need to become an expert in the kitchen
124 PARTY PREP Food Stylist Shannon Peare gives top tips and recipes for preparing for a party
WHEN IT’S TIME TO PARTY
Celebrate the right way with these stunning desserts
P.72
MAGIC IN MINUTES
Have dinner on the table in no time with these quick-fix favourites
www.easyfood.ie
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
Easy Food 5
21/09/2018 1:03 p.m.
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 Creamy pumpkin and pancetta gratin
44
•
Hot caramelised onion dip
48
•
Hot woking potato and beef stir fry
51
•
• • •
64
•
Easy game pie
71
One-pan chorizo and beans
76
Pistachio-crusted lamb rack with cherry jam
80
Eggy brunch bowls
86
•
•
Cheesy meatball, pasta and Parmesan bowls
87
•
•
Easy ginger pork fillet
96
•
Moroccan meatballs
98
•
Root vegetable stew with beef and barley
111
•
•
•
•
•
•
Fresh pasta with lemon, broccoli and pine nuts
75
•
•
•
Tarragon-mustard roasted vegetables
80
•
•
•
•
•
Broccoli and Cheddar soup
84
•
•
•
•
Veggie chilli bowls
85
•
•
•
•
Sweet potato, ginger and coconut chia puddings
96
•
•
•
Spiced cauliflower steaks
97
•
Turmeric scrambled eggs
97
•
•
Moroccan harira
97
•
•
Classic colcannon
108
•
Curried cauliflower wraps
112
•
• •
• •
•
•
• •
•
•
73
•
•
•
•
Speedy yaki soba
• •
•
•
•
Cumin and sage pork chops with onions
101
•
•
•
Eggs Benedict
•
•
•
60
•
x
•
•
56
•
LF DF GF
66
•
Ravioli lasagne
•
x
•
Louisiana-style red beans and rice
•
v
Baked egg and chips
LF DF GF
•
•
v
• •
•
• •
•
•
•
•
•
•
•
•
•
• •
• •
•
BAKED GOODS Spiced pumpkin bread
41
•
•
•
•
•
Sticky date and ginger cake
65
•
•
•
•
•
Waffle pudding
67
•
•
•
•
Apple crumble cake
90
•
•
•
•
Cover recipe: Sprinkle cupcakes
89
•
•
•
•
Soft ginger biscuits
96
•
•
•
•
•
•
FISH AND SEAFOOD
•
•
• •
•
•
Salmon piccata
61
•
•
Quick prawn laksa
73
•
•
•
Cinnamon French toast bake
98
•
Spicy prawn and guacamole cones
79
•
•
•
Cinnamon apple porridge bake
98
•
Ginger salmon with toasted sesame glaze
96
•
•
•
Cupcakes for zombies
103
•
Teriyaki salmon
101
•
•
•
Cookies with bite!
104
•
Them bones, them bones
106
•
•
•
•
Blueberry pancake muffins
113
•
•
•
•
•
•
•
•
Banana and apple muffins
114
•
•
•
•
•
•
•
•
Sticky lemon and ginger cake
125
•
•
•
•
Bakewell tarts
127
•
•
•
•
The best chocolate cake ever
81
•
•
•
•
Banoffee pavlova
92
•
•
•
Crunchie honeycomb cheesecake
93
•
•
•
Baileys coffee croquembouche
94
•
Frozen mocha Baileys cheesecakes
126
•
•
•
•
POULTRY Cold-busting Thai curry chicken bone broth Moroccan chicken flatbreads Light massaman chicken and potato curry
39 46 51
• • •
• •
•
•
•
•
•
Refried bean chicken tacos
55
•
•
One-pot chicken and orzo
62
•
•
Herby autumn chicken traybake
63
•
•
Turkey sloppy Joes
74
•
•
Chicken stew
86
•
•
Fiery turmeric chicken
97
•
Slow-cooker chicken fajitas
115
•
Pumpkin purée
41
•
Roasted pumpkin soup with ginger and coconut
41
•
Pumpkin dhal
42
•
•
•
•
• • •
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
43
•
Speedy Caprese flatbreads
47
•
•
•
•
•
•
Garlic mushroom flatbreads
47
•
•
•
•
•
•
Huevos Rancheros
52
•
•
•
•
•
Baked bean shakshuka
55
•
•
•
Mediterranean stuffed sweet potatoes with chickpeas
59
•
•
•
EF134_06_Recipe_Index.indd 6
•
•
•
•
•
• •
Frozen raspberry and gin jelly shots
91
•
•
Ginger hot chocolate
96
•
•
•
Hot vanilla
98
•
•
•
Floating eyeball punch
105
•
•
•
Indian spiced butter
97
•
•
Cinnamon honey almond butter
98
•
•
•
•
•
•
• •
Pumpkin mac ‘n’ cheese
•
DESSERTS
DRINKS
VEGETARIAN
6 Easy Food
•
•
• •
• •
•
•
•
SAUCES •
•
•
•
•
•
•
•
OCTOBER 2018
20/09/2018 17:31
What’s inside
A sneak peek at what you’ll find in this issue
LET US EAT CAKE
We can’t believe how old we’re getting. This month sees the 15th anniversary of Easy Food, and we’re proud to say that we’re still Ireland’s biggest-selling food magazine after all these years. Even under normal circumstances, we need only the flimsiest of excuses to start whipping up cakes, so you can imagine the delicious fun we’ve been having in celebrating our big birthday. Head to p.22 for a stroll back through our food-packed past, while we’ve compiled our dream dinner party using some of our all-time favourite recipes, from p.78. If you’d like to join us while we eat far too much cake, you’ll find stunning desserts from p.88, ideal for any celebration. Food Stylist Shannon has been prepping her best make-ahead desserts (p.124) and, if you fancy a "tipple" first, we have party-starting frozen raspberry and gin jelly shots, p.91.
Baileys coffee croquembouche p.94
The best chocolate cake ever p.77
Frozen raspberry and gin jelly shots p.91
Sticky lemon and ginger cake p.125
CREATURE COMFORTS
FOOD IN A FLASH Something that’s always been at the core of the Easy Food philosophy is providing quick-fix dinner indeas: we lead busy lives, and so do you. Keeping our 15th birthday theme going, you’ll find 15-minute meals from p.68, as well as our weekly menu planner from p.54.
Baked egg and chips p.71
Quick prawn laksa p.73
It’s been a really good month in the Test Kitchen as we get into full swing with hearty winter comfort food. (We look forward to this every year!) Honestly, we’re not sure if there’s anything better than a bread bowl filled with a piping hot soup, chilli or stew; head to p.82 for our drool-worthy comfort food. On p.38, Recipe Editor Jocelyn explores the world of bone broth, the still-on-trend comfort food that’s absolutely brimming with goodness. From p.96, you’ll find recipes using cinnamon, ginger and turmeric that’ll warm you up from the inside out.
Cheesy meatball, pasta and Parmesan bowls p.87
Cold-busting Thai curry chicken bone broth p.39
Easy game pie p.67
Fresh pasta with lemon, broccoli and pine nuts p.88
SPOOKY SEASON
Our Easy Juniors feature this month is colcannon: not only is it easy enough for kids to make, it’ll also provide perfect fuel for a cold evening’s trick or treating. If you’re playing host to a horde of diminutive demons and ghouls this Halloween, nothing will get those goosebumps going faster than our gross-out kids’ party, from p.102 – it was an absolute scream in the Test Kitchen. Master the art of jack-o’-lantern carving with our step-by-step guide on p.130, and make one of our delicious pumpkin recipes, from p.40.
Classic colcannon p.42 www.easyfood.ie
EF134_07_What's inside.indd 7
Gross out party p.57
Creamy pumpkin and pancetta gratin p.68 Easy Food 7
20/09/2018 17:11
your say
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
Show us yours!
“All Christmas editions on top! My Easy Food basket… all the other copies are in my Home Ec room!” -- @Caoimhe71
“All the way back to 2009! The first issue I ever bought was May 2009, and I still love Easy Food magazine today. It’s crazy how food has changed over the years looking back at the 2009 issues, but yet it’s all still delish! This collection gave my daughter ideas and her recipe choice for her Junior Cert.” – Natasha Coffey
“I’ve been a fan from day one, but issue two is still used at least a couple of times a month for the buttermilk pancakes recipe. And now many years later, we have a waffle maker and the waffle recipe from the same issue has become another family favourite. Here’s our favourite page!” – Cathleen Kennedy
“Happy birthday! You edit the best food magazine. Keep up the good work.”
– Bridget Stanley
An adorable letter from one of our younger readers!
“Congratulations on your 15th birthday! Thanks for all the amazing recipes and inspiration.” – Joan Mangan AskPenny.qxd
1/18/06
2:56 PM
Page 1
pets health
Got a question about your pet’s health? With the assistance of veterinary surgeon Pete Wedderburn, our office dog Penny will answer any questions you have about your pet
ASK PENNY Q. We recently adopted a rescue dog. She has adapted very well to life with us. However, she comes to work with us every day so she is rarely out of our sight. This has made her very clingy. She barks and whines and sometimes wreaks havoc when left alone. What can we do to make her more independent? A.
health
Your dog is suffering from a very common condition called 'separation anxiety'. She is afraid that you will never return, and she panics. She has never learned to feel secure when she is on her own, and this is a fear that probably goes back to her puppyhood. You need to organise a planned programme to gradually get her used to solitude, leaving her for 30 seconds only at first, and gradually for longer. Your vet will be able to provide you with good advice on the best way to do this, and there is a powerful anti-anxiety drug that is very helpful to get her over the first stages. Puppy owners should remember to get their pups used to being alone from an early stage, to prevent this type of problem from starting in the first place.
Q. My cat has just turned 11 years and her health is slowly deteriorating. Can I expect her to live much longer? What can I do to prolong her life? 96
A. The oldest living cat (according to the Guinness Book of Records) lives in Texas, and turned 38 years of age in August 2005. Although this is exceptional, many cats do live until their late teens, or even their early twenties. To help your pet live as long as possible, you should visit your vet for a geriatric check up. There are many illnesses associated with old age, and it is common for geriatric cats to require veterinary help to assist them to enjoy their golden years to the full. Even if your cat is not showing any obvious signs of illness, early diagnosis (e.g. using blood tests) may be life-saving. Your vet may also suggest feeding a special diet designed for senior pets, and this can also help her to live longer. Q. I've just received a budgie for Christmas and I've no idea how to care for one apart from keep it in its cage and feed it a few bird seeds! Can you please give me some handy bird care tips? A. Budgies often make excellent pets for a person who may not have enough space/ time/ money for bigger pets such as dogs or cats. They are friendly creatures which are usually easy to look after, and you will soon learn that every bird has its own larger than life character. It is important to give any bird as big a cage as you can manage, and to give it a varied diet, including fresh fruit and greenery as well as just seeds. I would strongly recommend that you buy a book about basic budgie care, or you can search on-line e.g. www.letstalkbirds.com is a website full of useful information about all sorts of birds,
EasyHealth
including budgies.
Q. My hamster is due to give birth very soon. Should I let nature take over and allow her to look after her offspring or do I take mother and babies straight to our vet? A. It is very important NOT to interfere at all when a hamster has babies. A hamster has very strong protective maternal instincts, and she is likely to do an excellent job of rearing her own young. If she feels threatened at all by humans, she may even damage her own babies, in a bizarre attempt to protect them from intruders. You should simply provide the mother with plenty of nesting materials and food, and leave her to it. The young should not be touched or handled until they are two or three weeks old. You should not even clean the cage during this period, even if it does get a bit smelly. You do not need to take them to the vet for sexing until they are four weeks of age, and they will be ready for their new homes at around five or six weeks.
ON QUESTI GOT A PENNY FOR Ask Penny,
to Send it lyway Rd, or, 19 Rai First flo y, Co Dublin Dalke or email ing.com ublish zahrap woof@
Our office dog, Penny, was a featured columnist on all things dog-related!
Home-Cook Hero Award winner Eibhlín Thornton giving us a birthday shout-out!
“Happy birthday from Australia. Love your magazine.” – Dana Joubert
“This was my pile of Easy Food magazines a couple of years ago, I have a good few more since then!” – Lorraine McHale
february-march 2006
An early letter congratulating Easy Food after Issue 1! “This is the bulk of them! Have a few scattered around the house as well!” — @brianthecorrupter
8 Easy Food
EF134_08-011_Your Say.indd 8
OCTOBER 2018
21/09/2018 13:36
letters and comments
Bring on the birthday wishes! “Congratulations Easy Food on your 15th anniversary. You are the ultimate authority on practical recipes for everyday dishes, perfectly balanced with interesting culinary challenges. Your passion for connecting with your devoted readership shines through in every issue. May you receive many crystal glasses to toast this milestone!" – Sharon Noonan, Best Possible Taste podcast “I’ve been buying Easy Food for over 10 years. This is me holding the earliest issue I have. It’s from April 2008 when I was living away from home for the first time and getting to grips with planning my meals. I’ve never been that great at coming up with midweek inspiration, so Easy Food was and still is a lifesaver. You can really see how the magazine has matured since April 2008, and I think that’s reflected in my own cooking too. Congratulations on 15 fantastic years, and here’s to many more delicious and easy meals! Looking forward to reading the anniversary issue; the latest issue arrived today so I’m off to take a look now!” – Jane Dodd “Having worked with the Easy Food team at Zahra Media Group in bringing to life many Dr.Oetker recipes through video tutorials, food photography and articles, I can happily and confidently say that it has consistently been a pleasure to work with them on each project. As a team, they immerse themselves with the essence of the brand and therefore become terrific brand ambassadors, which is crucial when working with baking products. The standard of the videos and editorial content regularly exceeds expectations. Happy birthday Easy Food, and here’s to many more!” – Alison Talbot, Dr. Oetker “Congratulations and best wishes on your 15th anniversary from the Barry & Fitzwilliam team. Looking forward to working with you for at least another 15. Cheers!” – Kate from
Barry & Fitzwilliam
Meet the Taste Team...
Audrey Doyle
is originally from Dublin but lives in Athlone now. She says, “I love baking both bread and cakes, combining unusual ingredients and trying different processes. I have a real passion for bread and yeasted sweet doughs, and my family adores my cinnamon and walnut swirls. I also have itchy feet and love to travel; this gives me a great opportunity to taste new foods and get ideas. My favourite places are the north of Spain and the Basque Country, where people are passionate about food and local ingredients and love to talk about their food and wine.”
Denise McDermott Craig says, “I'm a stay at home Mammy. I live on a small farm in Co. Meath with my husband Clive, sons David and Aidan and daughter Lauren. I love cooking, reading and walking. I inherited my love of cooking from my mother Bridget, who is always baking. I love proper home-cooked food but nothing too spicy. My favourite foodies are Jolene Cox of One Yummy Mummy and Liam Boland of Bia Maith.”
"Happiest of birthdays, Easy Food! Thank you for all of the new food dishes I have been able to enjoy, since coming across you nine years after arriving in Ireland. Enjoy your celebrations!" – Berenice Beukes “Happy birthday Easy Food! Living 5,000 miles away hasn’t stopped me from making sure I still get every issue of Easy Food and now Easy Gluten-Free, too. I develop the daily menus in an eating disorder clinic, and Easy Food is often my inspiration in reminding patients how exciting food can be. Your Thai salmon burgers with mango and avocado salsa is a staple! Thanks for always keeping our kitchens — both home and professional — new, exciting and flavourful!” – Stephanie Paris
www.easyfood.ie
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Berenice Beukes
says, “I'm a 51-year-old mother to a beautiful daughter and two gorgeous sons. I have many irons in the fire — I exercise 5-6 times per week and once a week I attend a structured jumping class, which is my new favourite exercise! I have a beautiful border collie named Kaizer (after the football team in South Africa). I like most things in life; I really enjoy cooking and making something new is always fun. I also love to travel when I can, mostly for food! I absolutely love dancing and do so whenever I can.”
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letters and comments
RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZ INE
• FRESH AUTUMNAL
PRODUCE • NEW
WAYS WITH MINCE
IDEAS FOR KS HOME COO
• WEEKNIGHT RECIPES
• LUNCHBOX IDEAS
1 x €100 dinner and drinks at the Lucky Duck Ailbhe O’Regan Bruree, Co.Limerick
A new fan!
“I bought your magazine for Recipe s you'll love! the first time LUNCHBOXES & HEALTHY 95 yesterday. All TREATS I can say is 30MINUTE thank you! I MEALS have never MINC MakeoveEr ever had BACK-TO-SCHOOL success S P EC I A L with brown soda bread and I currently have my second loaf in the oven. I love it, my kids love it, and I loved the fact that this time it didn’t end up in the bin. So many other recipes are now on my to-do list!” EASY FOOD ISSUE 133
August competition winners
• NO-BAKE DESSERTS
• MOVIE NIGHT SNACKS
Homemade waffles with blackberry syrup, p.35
• CHEESY MEALS
• COLLEGE COOKING
1 x case of Black Tower rosé Aoife Marshall Newport, Co. Tipperary
GUEST EDITOR
UK £4.95
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EXCLUSIVE
Too busy to and stylist cook? Food writer Sharon Hearne shares secrets Smith for and weekday meal planning cooking.
16/08/2018 11:28
1 x 10-portion George Foreman Grill & Griddle Kathy McCabe Ennis, Co. Clare
– Maura
“Chocolate beetroot cake to celebrate #easyfood15. I found this recipe last year just when I needed it — a little boy turning five and wanting chocolate cake to celebrate his big day. I tried four different vegan chocolate cakes and they were all just dry and chalky. But then this recipe popped up on easyfood.ie and I thought ‘faith’. This cake is so moist and delicious I couldn’t believe it, and I haven’t looked for another chocolate cake recipe since. It will be used again tomorrow for my sister’s wedding cake, filled with a salted caramel cashew buttercream. Can you get more delicious? – @nutmegslittlegems
“Happy birthday! There were so many great recipes, ideas and tips in every issue of this magazine, but when my recipe for Thai pineapple fried rice with prawns and cashew was featured in an issue three years ago, that was a memorable one for me!” – @thetravellingfoodpoet
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“Happy 15th anniversary, may you celebrate many more. Couldn’t choose a favourite recipe as you always have so many nice ones every month in every magazine!” – @merlelennox
“Happy birthday! :) Enjoy the cake and may you have many, many more to come!” – @hadenuk
“My name is Veronica and I’m writing from Argentina. Your magazine is one of my favourites — your all-in-one breakfast bake from the Christmas 2015 special is an absolute favourite in our household! Sending you much love and wishing you many more years of success.” – @viewfromnowhen
“My stack of my favourite @easyfoodmag magazines #easyfood15.” – @graciemcewensw
OCTOBER 2018
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gift guide local food
“We got our favourite @easyfoodmag recipe book out today to make some allergy-friendly chocolate muffins. I have her very well trained. #easyfood15” – @candlewoodbakery
Inspired by Easy Food’s search to name Ireland’s favourite birthday cake, Holly (aged five) from Dublin and her mum whipped up this delicious looking Victoria sponge.
“Quick stop for ‘me time’ with a coffee and a magazine. This is one of my favourites.” – @foreverroisin
“Nothing like a homemade Victoria fresh cream and strawberry sponge cake for breakfast.” – @nadeemahmeduk
“The face of concentration. I see this expression a lot – she's focused and self-driven and talented and just a little bit OCD. Her brothers have the same face, but only when they're playing the Xbox. Photo courtesy of @easyfoodmag – huge thanks to them for letting her take part in the food styling day at @zahramediagroup HQ.” – @katetakes5
“Delicious stuffed aubergines from this month’s issue of @easyfoodmag.” – @laurascookhouse
“This month's @easyfoodmag has really given me the inspiration I needed to get back into the habit of bringing healthy lunches to work." –@laurascookhouse
We asked, you answered… “Weigh out all your ingredients first, have everything ready.” – @dave_chef_farmer
“Top and tail carrots before storing them; they last longer.” – @pamsmith241
“I always try and have my onions cut and frying before any other veg because they take longer to soften.” – @graciemcewensw
www.easyfood.ie
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Here in Easy Food, we like to share insider tips and tricks from the team in our Test Kitchen. However, we decided to turn the tables and asked our followers on Instagram to give us their tips! Here are a few of our favourites:
“Freeze your chillies, then simply grate them frozen in your required recipe.” – @kitchentablebaking
“Use a pizza cutter to chop herbs.” – @my_irish_home
“I love vanilla so much. Use extract but where possible I use seeds scraped out of pods. Then I pop the used pods in my sugar jar to flavour it #hatewaste.” –@drums_kitchen
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FOOD BITES BREADY TO ROCK AND ROLL IRISH COCKTAIL MONTH Ireland has cemented its place as a hub for premium spirits, so it only makes sense to celebrate! Irish Cocktail Month is a 32-county celebration of cocktails made with Irish spirits running for the month of October across
A taste of tradition
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participating venues (all listed on www. greatirishbeverages.com). The public votes for their favourite Irish Cocktail of the festival by using the #BestIrishCocktail on Twitter or on Facebook @GreatIrishBeverages.
When we heard that there was a new traditional Irish food experience in town – inspired by early 1900s Ireland – we were eager to try it out. Not only was the food delicious, but host Frank Corbett’s cheery banter and back story for each dish makes the whole experience comfortable and interesting. We loved how this was real, nofrills Irish food just the same as it was a century ago, hearty and wholesome with no “notions” to be found. For tourists, in particular, this is a wonderful glimpse into the origins of modern Irish food. The menu will change slightly every time based on the group that has booked; ours included cockles and mussels, pan-roasted rabbit and carrageen moss pudding, as well as stout, Irish coffees and the gorgeous new Tipperary Watershed whiskey. Corporate teams and larger groups are welcome. For information on the next Traditional Irish Food Experience, head to Facebook @TraditionalIrishFoodExperience or contact Frank directly at irishfoodexperience@gmail.com.
Is there anything as tempting as freshly baked, handmade bread? Organic bakery Bread Nation and its eatery Bread 41 officially opened their doors at 41 Pearse Street, Dublin 2, in early September, and Easy Food was on hand to give their delicious baked goods a taste test — all in the name of research, of course! We were wildly impressed to find that the organic flour will be milled onsite using Bread Nation’s own stone mill, ensuring that the nutritious qualities of the grain are retained. Founded by Ballymaloe Cookery School graduate Eoin Cluskey, Bread 41 promises to “deliver amazing baked goods, drive exceptional service, create friendships through our customer base and nourish individuals, businesses, and communities through the practice of using the finest ingredients to make great food.” The Pearse Street eatery will serve brunch, lunch and evening pizzas. For more information, visit www.breadnation.ie.
OCTOBER 2018
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Save the date! news
You won’t want to miss these food events across the country
Brunch bites
Dublin’s Hang Dai Chinese has brought its signature take on Chinese and Hong Kong cuisine to the Dublin brunch scene. The Hang Dai team are dedicated to creating food which would pass the strictest Chinese grandma’s taste test, and their new brunch menu continues this commitment. New dishes from the menu include Chili-fried King Prawn Scrambled Egg with Prawn Crackers, Steamed Bun with Ham Hock, Poached Eggs and Kimchi Hollandaise, and Bacon and Egg Fried Noodles with Fermented Chilli Sauce. A new selection of delicious cocktails and pitchers such as Mimosas, Bloody Marys, White Peach Bellinis and Espresso Martinis will be available. Hang Dai brunch guests will now also be able to enjoy Green Beard juices alongside their noodles, steamed buns and dumplings. Brunch is available every Saturday and Sunday in their Camden Street home from 12pm– 3:45pm. Hang Dai Chinese, 20 Lower Camden Street Dublin 8 www.hangdaichinese.com @hangdaichinese
DINGLE FOOD FESTIVAL
SAVOUR KILKENNY
5th – 7th October Dingle, Co. Kerry Highlights of the festival include cookery demonstrations, over 50 market stalls, workshops, street entertainment, childrens events, wine tastings and whiskey tasting. Back by popular demand is the “Taste Trail”, allowing festival goers to sample food and drinks from over 70 local venues. www.dinglefood.com
25th – 29th October Kilkenny Savour Kilkenny brings together local and national food produce, talented chefs, a mix of exciting options in the food market, and plenty of foodie talks and entertainment for everyone to enjoy, including culinary delights, interactive demos and masterclasses with award-winning chefs, quirky dining events, beer and wine tasting, live entertainment, and of course a bustling market. www.savourkilkenny.com
OKTOBERFEST DUBLIN 14th September – 6th October George’s Dock, Dublin 1 Enjoy a taste of Germany at this traditional Bavarian-style festival along Dublin’s George’s Dock. German food, entertainment and beer are the stars of th is free event that draws over 120,000 visitors. www.oktoberfest-dublin.de
FOOD ON THE EDGE 14th September – 6th October George’s Dock, Dublin 1 Food on the Edge is a two day symposium that takes place annually in Galway city, Ireland. It is for chefs and food enthusiasts all around the world who want to create a better global network. Food on the Edge is a coming together of chefs to listen, talk and debate about the future of food in our industry and on our planet. Expect big food ideas to come out of this gathering! www.oktoberfest-dublin.de
GUINNESS CORK JAZZ FESTIVAL 25th – 30th October Cork City The festival will see up to 1,000 jazz musicians from over 20 countries performing in over 70 city venues including pubs, hotels, restaurants, galleries, public buildings and club venues as well as on the city streets. This year also features the first ever ‘Jazz Bites food festival’ with local suppliers and chefs showcasing their specialities throughout the weekend, the perfect accompaniment to a pint of Guinness and blues tunes. www.guinnessjazzfestival.com
NATIONAL POTATO DAY There’s plenty of reasons to celebrate the humble spud: it’s delicious, nutritious and so versatile. National Potato Day on Friday, 5th October is all about encouraging Irish people to celebrate potatoes and to experiment with them in kitchen. This year Bord Bia is asking people to “Imagine a world without potatoes?” tying in with a global campaign theme which highlights the importance and value of the world's third www.easyfood.ie
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most important food crop (after rice and wheat in terms of human consumption). On the day, a range of events, talks and promotional activity will take place around the country to celebrate Ireland’s champion vegetable. For more information and healthy, inspirational recipes on potatoes, check out our feature on p.50 and visit www.potato.ie. Easy Food 13
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CORNER
Simply Delicious: The Classic Collection By Darina Allen Published by Hachette €22.25/£20 Darina Allen has been part of the Irish kitchen since the late ‘80s, when her RTÉ programme Simply Delicious first aired. The accompanying book went on to make Irish publishing history, topping the bestseller list for months and selling more copies than any previously published cookbook in Ireland. That first book and its six sequels have held a treasured place beside the stove in many a household, and we’re delighted to see this new volume bringing together 100 of her most classic recipes. To our minds, this collection is the perfect way to introduce Allen’s wealth of knowledge and supreme kitchen confidence to a new generation; that’s a few early Christmas presents sorted.
Game
The Winter Table
By Phil Vickery and Simon Boddy Published by Kyle Books €24.45/£22 to p.67 to
By Lisa Lemke Published by Sterling Publishing €22.25/£19.99
We love to welcome game season at this time of year. While Ireland’s wild meats are naturally lean, cholesterolfriendly and iron-rich, many home cooks don’t know how to go about preparing or cooking them. That’s why we love this cookbook, covering game from feathered to furred and even fish, and including all the information you need from cooking to curing. We love the pheasant sauté with soy, mirin and ginger; pigeon breasts with red wine butter sauce and chorizo mash; rich venison ragù with pappardelle; buttermilk-marinated fried rabbit; roast wild duck with blackberries; slowroasted rolled wild boar belly; and pan-fried sea trout with fresh basil and tomato fondue sauce. Adventurous eaters and eager cooks will find plenty to enjoy.
As much as we love light, fresh summer meals, we wait with eager anticipation for the hearty, wholesome cooking of the winter months. This book from Swedish chef Lemke is full to the brim with gorgeous comfort food, from one-pot wonders and warming soups to quick-fix options for busy evenings. On our list to try: hearty chicken stew; chuck steak chilli; cheese-filled hamburgers with caramelised onions; butter-fried cod with shrimp and dill; couscous-stuffed roast chicken; Spanish mussel soup; carbonara with pork belly and peas; two-day Bolognese; and apple caramel pie with almond crumble. In fact, we may just hibernate with this book until we see spring on the horizon.
Flip learn more about buying and cooking game from our butcher columnist!
Ireland’s Green Larder By Margaret Hickey Published by Unbound €22.25/£20 Recipe Editor and resident food history nerd Jocelyn has been raving about this book for weeks and recommending it to everyone who will listen. Covering Ireland’s history through the lens of food, and working from the time of the Céide Fields — the world’s oldest known field system, dating from 5,500 years ago — right up to the 1900s, this is a must-read for anyone with similar interests. Chapters include everything from beef and dairy to game, seafood and alcoholic beverages, with heritage recipes scattered throughout — a perfect project for a future rainy weekend. Meticulously researched and captivating throughout, this is a book destined to end up dog-eared, shared between friends and loved.
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OCTOBER 2018
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products
Eat, drink, be cosy Stay warm and happy with these foodie products National Trust Teatime Baking Book Homesense Ireland stores nationwide €25.99/£23.10
Butta Toast mug www.firebox.com €16.79/£14.99
Harry Potter cauldron mugs www.firebox.com €19/£16.99
Flower thermo mug Flying Tiger Copenhagen stores nationwide €4/£3.50
Toasty tongs (for use in toasters) www.designist.ie €9/£8
COMPETITIONS WIN!
WIN dinner for two at Crow Street! Crow Street has officially opened, bringing an exciting offering to the Dublin dining scene via Irish soul food with an American twist. This twostorey gem combines a dining experience on the ground floor with, upstairs, a parlour and taproom serving small plates and vintage cocktails. Looking for some privacy? No problem — the private dining room can tailor to groups of 25 or more. Crow Street promises to deliver a modern twist to traditional Irish food through a fusion with foot-stompin’ Southern American flavours. These combine to form the very definition of comfort food, while featuring popular Irish dishes and soulfood favourites such as buttermilk Southern-fried chicken and lightly breaded monkfish scampi with pea guacamole and beetroot purée. Crow Street serves up craft beers, decadent wines, liquors, bitters and punches along with delicious vintage cocktails in a chic dining space. Crow Street will initially serve dinner seven nights from 5-11pm. Service will be extended in time, and lunch and brunch will be added. For more information, see www.crowstreet.ie. Crow Street is offering one lucky reader the chance to win dinner for two with a bottle of wine! To enter, simply email your contact details to competitions@easyfood.ie with CROW in the subject line. Terms and conditions apply. Competition closes 16 November.
www.easyfood.ie
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COMPETITIONS
WIN A HALF-DAY COOKERY COURSE FOR TWO AT COOKS ACADEMY!
POSTAL ENTRIES Foll ow the rele van t inst ruc tion on how to ent er for eac s com pet itio n and pos t you r enth Eas y Foo d, 12 Prin ce of Wal ry to: Qui nsb oro ugh Roa d, Bra y, Co.es Terrace , Don ’t forg et to ind ica te wha Wicklow. t com you are ent erin g and inc lud pet itio n e all you r con tac t det ails .
Centrally located in the thriving and bustling heart of Dublin's"Creative Quarter" on South William Street, Cooks Academy is just a stone's throw from Grafton Street and is Dublin's leading cookery school. The school offers a broad range of culinary programmes, short courses and wine courses geared for both enthusiastic amateurs as well as aspiring culinary and hospitality professionals. Cooks Academy numbers many of Ireland's top companies as clients who avail of the school's unique facilities, reputation and location to entertain staff or clients. Cooks Academy delivers more cookery lessons to more participants than any other cookery school in Ireland. With its world-class facility and a large resource of professional cookery tutors and guest chefs, the school does not lose sight of its core principals of reputation, relevancy and continuous improvement, together with a focus on positive customer experience. www.cooksacademy.com Cooks Academy would like to offer one lucky reader two places on a half-day cookery course of your choice! To enter, simply email your contact details to competitions@easyfood.ie with COOKS ACADEMY in the subject line. Terms and conditions apply. Competition closes 16 November.
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OCTOBER 2018
21/09/2018 12:39
competitions
WIN A CHAMPAGNE AFTERNOON TEA FOR TWO AT DROMOLAND CASTLE! Discover the magic of the festive season and experience a luxury Christmas Afternoon Tea at Dromoland Castle, one of Ireland’s finest and most celebrated resorts, majestically set on the shores of Lough Dromoland. This autumn and winter, make Dromoland Castle part of your story with a luxurious winter break in the elegant castle surrounds. Toast the season in the sumptuous cocktail bar or dance the night away at one of the spectacular Christmas party nights. Indulge in the relaxing spa, or enjoy the rich culinary tradition conjured up on a plate over festive afternoon tea, dining in the magnificent Earl of Thomond dining room or at any of the castle party festive celebrations. Allow yourself to get lost in the beautiful surroundings of the 450-acre estate as you explore the ancient woodlands and wonderfully private nooks and crannies hidden throughout the enchanting lands. Cosy up to roaring open fires and relax in deep luxurious sofas and armchairs; this is the perfect way to recharge your batteries this winter. All things Christmas at the Castle: the Castle Christmas gift guide and winter escapes are now available to view on their website at www.dromoland.ie. Dromoland Castle is delighted to offer one lucky reader a Champagne afternoon tea for two. To enter, simply email competitions@easyfood.ie with DROMOLAND in the subject line. Terms and conditions apply. Competition closes 16 November.
Dromoland Castle’s Homemade Brown Bread Makes 1 loaf 300g wholemeal flour 40g plain white flour 20g wheat bran 20g brown sugar 1 heaped tsp bicarbonate of soda, sifted Pinch of salt 40ml sunflower or olive oil 1 egg 500ml buttermilk, soured 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 In a bowl, mix together the flours, wheat bran, brown sugar, bicarbonate of soda and salt. Mix to combine together well. 3 In a jug, mix together the oil, egg and buttermilk. 4 Make a well in the centre of the flour mixture and pour in the wet ingredients. Stir until just combined, but do not over-mix — once mixed, leave it alone! 5 Pour the mixture into a well-greased loaf tin and bake for one hour and 15 minutes.
www.easyfood.ie
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WIN A KILKENNY FOOD AND HOMEWARE HAMPER! To celebrate the launch of Kilkenny’s homegrown talent event, Scéal: A Story of Irish Design, we have a Kilkenny food and homeware hamper worth €400 to give away. Scéal is a celebration of the unique relationship that Kilkenny has with its makers; for decades, the retailer has been dedicated to telling the stories behind each of their crafts, understanding that each narrative is as individual as the pieces themselves. Kilkenny prides itself on having been the home of Irish craft and design for over 50 years, and houses one of Ireland’s largest collections of Irish designers. They also have an incredible Irish food offering, providing wholesome food using all locally sourced ingredients in their Nassau Street, Dublin and Shanagarry, Cork restaurants. The award-winning restaurants offer a wide range of local artisan food, mouth-watering breakfasts, delicious lunches and heavenly ranges of freshly baked cakes and barista coffee. The Nassau Street eatery over the Kilkenny shop has been part of the Dublin food scene since the 1970s, with its Potters Breakfast and gluten-friendly scones becoming local favourites. Eating a delicious brunch while listening to the sweet sounds of jazz is a must-try at Kilkenny’s Jazz Sundays at the Nassau Street location. The Kilkenny Shop in Shanagarry, Cork is surrounded by stunning views and overlooks the Ballycotton Lighthouse and Bay. The restaurant scooped the prestigious title of Best Restaurant in East Cork at the Chernobyl Children’s Trust Fundraiser, and the 'Trip Advisor 2013 Certificate of Excellence Award'. The Kilkenny Nassau Street and Shanagarry stores also stock a delicious selection of Irish food brands including Butlers Chocolates, Lismore Food Company Biscuits, Irish Clipper Tea Company tea and Kilkenny jams, marmalades and curds. The food and homeware hamper includes Butler’s Chocolates, Lismore Food Company Biscuits, Kilkenny jams and curds, a Caulfield Country Boards cheese board, a cutting board, Bearded Man Wine Opener, Pizza Cutting Bar and a selection of Nicholas Mosse Pottery.
For a chance to win, simply email competitions@easyfood.ie with the answer to the below question: Where are Kilkenny’s restaurants located? a) Dublin and Cork b) Dublin and Galway c) Cork and Limerick Terms and conditions apply. Competition closes 16 November.
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OCTOBER 2018
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competitions
WIN A SUMPTUOUS AFTERNOON TEA AT LOUGH ERNE RESORT! Lough Erne Resort, Northern Ireland’s first five-star resort, is offering one lucky reader the chance to win a decadent afternoon tea for two, curated by Noel McMeel and his team and served on the world-famous Belleek Pottery china. The picturesque backdrop of the Fermanagh Lakelands perfectly complements the hotel’s luxurious sofas and open fires. An enticing selection of finger sandwiches, pâtisseries and freshly baked scones served with homemade preserves and Irish whipped cream makes afternoon tea at Lough Erne Resort a truly indulgent experience. The classic afternoon tea is given a modern twist as guests can enjoy the addition of speciality tea menus, from classic Earl Grey to fragrant jasmine, luxurious Irish whiskey cream or chai. The resort also offers a ‘G & Tea’ option, giving guests the opportunity to combine sweet treats with a deliciously refreshing gin cocktail of their choice. Afternoon Tea is served daily from 2-4pm. For more information and reservations, please telephone +44(0)2866323230. www.lougherneresort.com. To be in with a chance to win, simply email your details to competitions@easyfood.ie with LOUGH ERNE in the subject line. Terms and conditions apply. Competition closes 16 November.
www.easyfood.ie
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WIN a luxury afternoon tea for four at Glenlo Abbey!
Glenlo Abbey Hotel & Golf Course has gained a stellar reputation for delicious food and five-star service. Throughout October 2018, they’re offering an inspired special afternoon tea. As the days grow shorter and colder, we’re offering you the chance to make yourself comfortable in the beautiful surroundings of Glenlo Abbey with a decadent afternoon tea, where you’ll enjoy an opulent setting with elegant, welcoming service, transforming tea into an indulgent treat. Choose from an assortment that includes freshly baked scones, jams, seasonal sandwiches and dainty pastries, macaroons and cakes served with loose leaf tea, herbal tea selection or freshly brewed coffee. Afternoon tea is served Monday to Friday in the intimate and elegant Kentfield Suite, and in the timeless elegance of the River Room Restaurant at weekends, from 1.30-4.30pm. Set on a 138-acre estate overlooking the manicured nine-hole golf course stretching down to the banks of Lough Corrib, afternoon tea at Glenlo Abbey Hotel is an experience you won’t forget. The fires are lit and ready to welcome you.
We are giving one lucky reader the chance to win a luxury afternoon tea for four at Glenlo Abbey Hotel. To enter, simply email your contact details to competitions@easyfood.ie with GLENLO in the subject line. Full details available on www.glenloabbeyhotel.ie where vouchers are also available to purchase. Terms and conditions apply. Competition closes 16 November.
WIN AN OVERNIGHT MIDWEEK STAY FOR TWO AT KELLY’S RESORT! Our friends at the multi-award-winning Kelly’s Resort Hotel have given us a lovely overnight midweek stay for two to include dinner and breakfast, where you can enjoy some of their amazing autumn/winter activity breaks. Designed to make your stay even more enjoyable, a midweek stay at Kelly’s Resort includes free informal courses with some of Ireland’s leading specialists. Running midweek right through to the beginning of December, they offer a series of entertaining activities and special interests including golf clinics, gardening workshops, wine appreciation evenings and cookery demos. In addition, Kelly’s Resort offers free midweek golf clinics on a weekly basis, and each evening after dinner — to make your evening even more enjoyable — guests are invited to join the resident band in the Ivy Room.
For more details on packages at Kelly’s Resort, contact 053-9132114 or visit www.kellys.ie. To be in with a chance to win an overnight midweek stay for two, including dinner and breakfast, email competitions@easyfood.ie with KELLYS in the subject line. Terms and conditions apply. Competition closes 16 November. 20 Easy Food
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OCTOBER 2018
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competitions
WIN €200 WORTH OF PYREX PRODUCTS
When it comes to glassware, there’s nothing more trustworthy than a piece of Pyrex. From healthy meal planning to perfecting the ultimate roast dinner, Pyrex has become an essential choice for whatever is on the menu. Now, over 100 years on, Pyrex continue to evolve, offering a mixed-material selection from metal, ceramic, aluminium, stainless steel and — of course — glass. This month, Pyrex is offering one lucky reader €200 worth of cookware, including a full set of Cook & Go glass storage containers with airtight and leakproof lids.
For a chance to win, simple email competitions@easyfood.ie with PYREX in the subject line. Terms and conditions apply.
WIN A €50 SUPERVALU VOUCHER! SuperValu congratulates Easy Food on its 15-year anniversary! SuperValu is delighted to congratulate Easy Food Magazine on its 15-year history, and to celebrate it is offering three lucky winners the chance to win a €50 SuperValu voucher. SuperValu has launched it’s All Things Considered campaign, which highlights not just the great product range at affordable prices but the real value beyond the till that shopping at SuperValu provides, from great customer service with friendly staff to fresh, locally grown food along with supporting local communities and suppliers.
For more information on SuperValu’s #AllThingsConsidered challenge, visit www.supervalu.ie.
To be in with a chance to win, email your details to competitions@easyfood.ie with SUPERVALU in the subject line. @SuperValuIreland @SuperValuIRL @supervalu_irl
www.easyfood.ie
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OCTOBER 2018
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Anniversary Special! Easy Food through the years
Take a walk down memory lane with 15 years of
E
asy Food was founded as a magazine for time-poor, budget-conscious home cooks, delivering simple meal solutions to the question of “what’s for dinner?” From the first issue in 2003, Easy Food has been the #1 food magazine in Ireland and a true source of inspiration for Irish home cooks. But Easy Food is more than a magazine: its reach has extended to meet food lovers at Irish food fesitvals, on TV, through cookery competitions, readers’ events and food styling courses, as well as through charity work in Ireland, Vietnam and South Africa. Take a look through our scrapbook chronicling the history of Easy Food; we chat to Gina Miltiadou and John Mullins, founders of Easy Food, to get the first-hand account of the magazine's earliest days, and look back on all the highlights that have made Easy Food the most trusted kitchen companion in Ireland for 15 years.
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FOUNDER'S
TALE
We sit down with Gina Miltiadou and John Mullins, founders of Easy Food, to hear about the magazine’s earliest days
E
asy Food has been providing inspiring recipes, cooking tips and food news to Irish home cooks for the past 15 years, and many of us couldn’t imagine our kitchens without it. But what was the catalyst for launching this magazine — a no-fuss, practical solution for busy cooks — at the height of the Celtic Tiger, when dining out was the norm and home cooking had become passé? Gina Miltiadou and John Mullins hold the answers to this. They’re the co-founders of Easy Food and its parent company, Zahra Media Group, and their vision has proven to be the bedrock for one of Ireland’s most dynamic media companies today. We sit down to get the inside scoop on Easy Food and its early days: from taking on the BBC to becoming the champion for home cooks across the country, this Little Magazine that Could has become a mainstay for for lovers of food and home cooking across the country. What inspired you to launch Easy Food? JM: We had been living and working in Australia and decided to make the move to Ireland. We had seen the success of recipe magazines there and realised that there was nothing similar in Ireland. GM: We did the research and found that home cooking was still alive and well in Ireland, so we started putting the wheels in motion for creating Easy Food. How was the idea initially received? JM: We were told we were mad! This was 2003 and the height of the Celtic Tiger, so we were told, “Nobody cooks at home anymore! Nobody is interested in a magazine about home cooking. Where are the restaurant reviews? The wine guides?” But the research we conducted was telling us that there were still 15 meals
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a week created at home by the Irish home cook, and this was exactly who we wanted to reach. From day one, we’ve always been about making the home cook the heroes of the magazine; we wanted to give the reader lots of useful recipes, using products they could easily buy in the local supermarkets. But that idea just didn’t seem to resonate. Everyone said, “It will not work.” How did the first issue fare? GM: We knew everyone was so skeptical, from editors we approached to newsagents and advertisers. But from the very first issue, we outsold every other Irish food magazine on the newsstand. JM: It was a simple idea, really well executed with top-quality production values, and the readers loved it. After that, the mentality around it changed. How did you keep the momentum of the magazine going? JM: Gina and I literally put everything into the magazine; our philosphy was that it didn’t matter what was going on behind the scenes — how fancy your office is, how many employees you have — as long as the magazine shines. GM: I would work with the editor to plan the content, write recipes, schedule photography, copyedit the pages, as well as manage all the advertising. John was handling the production, distribution and sales, so we were very much involved in every aspect from the get-go. After
every issue, I would bake biscuits and send them to our advertisers with copies of the magazine… JM: and I got to deliver them, which made me the most popular delivery man to all of these ad agencies! How did those around you help get Easy Food off the ground? GM: We had so many people come to our rescue to help us through the first few issues, from lining up printers to distributors to editors…those helpers were really our guardian angels, and we still keep a special thanks to them printed on the masthead of every single issue (page 3). I don’t think we were able to pay ourselves a salary for months when the magazine launched, but those around us made sure we stayed afloat. JM: Every time my mum visited from Cork, she’d always leave a little something for us so that we at least had a bit of money to cover the rent and for food. She’d say, “Oh here, Johnny, I forgot to give you your birhday money when you were in Australia for…six or seven years.” And I’d say, ”No, mum, you sorted me out last month,” but of course she’d just go, “Oh no, that was from missing Christmas a few years ago.” She’d always buy anywhere from 50 to 100 copies of each issue and give them to everyone she knew. Also, my dad did all the merchandising for us in Cork — needless to say, we’d always sell out in Bishopstown!
"We figured we had nothing to lose, because if we lose Easy Food, we’ve lost everything anyway.” — Gina Miltiadou, on Easy Food taking on the BBC OCTOBER 2018
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anniversary special 15 years of Easy Food
"Whether we’re celebrating, or sad, or going through a traumatic experience, or a life-changing event, the one thing we always have to do is eat. It’s so powerful to see the role food has played in so many personal experiences, and we want to always be a part of that." – John Mullins What other challenges did you come up against once the magazine launched? JM: It was nearly a lightbulb “Aha!” moment once we launched; I think the idea behind the magazine had been severly underestimated. The fact though that we had no money, no staff, nothing, it would actually have been quite easy to knock us out of the Irish market, but nobody pounced. GM: Except… JM: Well, except the BBC. Do tell us: how did Easy Food come up against the BBC? JM: We launched Easy Food in November 2003, and the BBC announced in February 2004 that they were going to launch their own magazine called Easy Food. We contacted the BBC to inform them that we already had a title called Easy Food, but they replied saying, “Well, you’re only in Ireland, so we can launch this in the UK.” GM: So we had to act fast. JM: We made a deal with a distributor in the UK to stock Easy Food, and granted them the contract under one condition: that they would make sure to stock 10 copies of Easy Food in the newsagent on the ground floor of the BBC office in London. GM: There was a lot of toing and froing, but when we told the BBC we were, in fact, distributed in the UK, they of course wanted to know where. JM: We coyly asked, “Well where is your building and is there a newsagent close by? We might be distributed there.” Of course, they went downstairs and found Easy Food! GM: We always sold out in that newsagent too, because the BBC crowd would buy up all the copies! JM: There was radio silence from them for a while, but they decided they were still going ahead and publishing their Easy Food. We hired solicitors in London and I flew over to challenge the BBC in court. Of course, we had no money to actually pay the solicitor fees, but it was too important not to. GM: For us, Easy Food was our whole
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livelihood. For them, it was just another magazine. We figured we had nothing to lose, because if we lose Easy Food, we’ve lost everything anyway. JM:The BBC didn’t really understand this until I flew over. As I was en route to London, the BBC rang Gina and told her that they’ve decided they were no longer going to publish Easy Food. GM: Instead, they published a magazine called Easy Cook, and we made an agreement that they would not distribute into the Irish market. JM: In fairness to them, they stuck to that agreement for years and only once the contract was up did they start to release it into Ireland. GM: So we took on the BBC and survived! What makes Easy Food so unique? GM: Despite the tough first few years, we knew we had created something special for Irish readers. We still have those early letters from readers after the first issue telling us how much they loved the magazine, and we love that we still get those messages today. I think what makes it unique is its absolute commitment to Irish home cooks, providing recipes and information that is useful and with them in mind. More than anything, we don’t pretend to be something we’re not — we’re not about fancy restaurants or recipes that would never be achievable for a home cook… basically, we don’t have notions. JM: We always said this was a magazine that works for a living. It belongs in the kitchen, not the coffee table. GM: Exactly — this is a magazine that is going to get mucky, have sauce spilled on it, have bent pages…and that’s always been the beauty of Easy Food. What have been your favourite memories of Easy Food? GM: It’s always been the times when we’ve connected with our readers. We had a stand at Savour Kilkenny Festival of Food in 2015 where we ran a baking contest and had copies of Easy Food available. I remember a woman
approached me and told me how Easy Food had been a lifesaver for her; her husband had recently passed away, so to keep her busy she would make recipes every week with her grandchildren. They’d come over, choose a recipe and cook it together, and this was the highlight of her week. I’ll remember that story — and many others like this we’ve heard from readers — for the rest of my life. JM: It is always about the readers. I loved the Home-Cook Hero Awards; this event brought the magazine to life and was a stage for Irish home cooks to be recognised by their families, communities, the Irish food industry and, of course, the magazine. We heard all these rich stories from everyone who entered as well as the passion and emotion behind their recipes, and the common denominator was food. Whether we’re celebrating, or sad, or going through a traumatic experience, or a life-changing event, the one thing we always have to do is eat. It’s so powerful to see the role food has played in so many personal experiences, and we want to always be a part of that. Where will Easy Food go from here? GM: I would love to see a new generation of cooks discovering Easy Food and seeing how it’s relevant to them. We’ve learned that Easy Food is bigger than us now; from interacting with readers and seeing how the magazine has had such an impact on Irish home cooks, we understand that it has taken on a life of its own now. No matter how big our business gets, Easy Food will always be our baby; there are only so many people you can trust with your baby, so we know that the Easy Food team are always going to make sure that we stay true to our mission. JM: In essence, this was a magazine that we were told would never work, and to see it now makes us both proud but also incredibly humble. We created this magazine but didn’t really realise how it would go on to have this energy of its own. The passion and the diversity of the team behind the magazine — from editorial to those in the test kitchen — make Easy Food as strong as it is. We know there are millions of recipes available for free on the internet, but the love and the soul of Easy Food is what makes people still go to the newsagent and buy copies. It may change its look or be available in different ways, but the core of Easy Food will always be a source of inspiration and affirmation for home cooks.
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2003
The first issue The first issue of Easy Food went to on sale in November 2003. It was 84 pages, had a special launch price of â‚Ź1 and covered all the basics from simple weeknight meals to easy home baking!
Gina Miltiadou (right) approving pages with the team
Handing off the disc of Eas
y Food files
John Mullins in the Easy Food office
Celebrating the first issue Delivering the files to the printer
The first issue, in hand! Readers congratulating Easy Food after its first issue
Gabriel and Joshua Mullins, Easy Food's youngest contributors!
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OCTOBER 2018
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Anniversary Special! Easy Food through the years
2004
Bringing Irish food brands to life Easy Food started working with some of the top food brands and businesses to give Irish home cooks simple meal solutions using easy-to-find supermarket ingredients. This is something we continue to this day — check out our features in this issue with Bord Bia and Batchelor’s!
feeling
desserts cheesecakes
cheesy
Now that the warmer weather is here, it’s out with the hot winter puddings and in with light desserts. Cheesecakes may seem a little retro, but put one on the table and it will quickly disappear!
Oetker Filming with Dr. larder luck family meals
Brought to you by
Apple and blackberry crumble Serves 4-6
For the crumble: 180g plain flour 90g demerara sugar 90g butter, at room temperature and cubed
desserts
Weeknight WONDERS
cheesecake tips
For the filling: 300g cooking apples 2 tsp lemon juice 30g butter 30g demerara sugar 120g blackberries ¼ tsp ground cinnamon
Handy recipes to make midweek cooking a breeze!
To serve: Custard or vanilla ice cream
There
are two main types of cheesecake. Baked and unbaked. Baked cheesecakes tend to include eggs. They can also be made in advance and frozen, then decorated
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Peel, core and chop the apples into chunks. Toss with the lemon juice and set aside. 2 Melt the butter and sugar for the filling in the Pyrex Flame over a medium heat. Cook for 1-2 minutes, stirring regularly, until melted. 3 Stir in the apples and cook for three more minutes. Add the blackberries and cinnamon and cook for two minutes. Cover with a lid and turn off the heat. 4 Meanwhile, combine the flour and sugar for the crumble in a large mixing bowl, then rub in the butter until it resembles breadcrumbs. 5 Sprinkle the topping over the fruit in the Pyrex Flame. Transfer to the oven and bake, uncovered, for 15-20 minutes until the topping is golden and the mixture is bubbling. Serve warm with custard or vanilla ice cream.
on the day.
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Custom book Company
Unbaked
cheesecakes tend to have a filling, which includes cream cheese, condensed milk and yoghurt. These should be well chilled before serving. types can be decorated with fresh and canned berries, chocolate or other sweet favourites, and served with whipped cream or icecream.
Both
Mixed berry cheesecake
Chicken and chorizo paella 75g chorizo, sliced 2 chicken fillets, cut into bite-sized pieces 1 onion, finely chopped 1 red pepper, deseeded and thinly sliced 2 garlic cloves, crushed 1 tbsp Cajun seasoning 250g paella rice 1 x 400g tin of chopped tomatoes 350ml chicken stock 80g frozen peas 1 Add the chorizo to the Pyrex Gusto+ Sautepan over a medium-high heat. Cook for a few minutes until the chorizo is crispy and has released its oils. Remove to a plate and set aside, leaving the oil in the pan. 2 Add the chicken and cook for five minutes until brown. Remove from the pan. 3 Add the onion to the pan and cook for a few minutes until soft. 4 Add the pepper, garlic and Cajun seasoning and cook for two minutes until softened. 5 Stir in the chicken, chorizo and the rice until coated. Add the tomatoes and the stock. 6 Reduce the heat to medium-low, cover with the lid and simmer for 20 minutes the rice is tender and has absorbed all the liquid. 7 Stir in the peas, cover again and heat through for five minutes before serving. Per Serving 504kcals, 13.1g fat (4.2g saturated), 63.3g carbs, 6.3g sugars,, 31.2g protein, 5.3g fibre, 0.636g sodium
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Honey raisin bran muffins Makes 12
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Cheesecakes with McVities!
2005
Per Serving 364kcals, 16.7g fat (10.3g saturated), 51.5g carbs, 25.7g sugars, 3.7g protein, 3.1g fibre, 0.122g sodium
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Teaching basic cooking skills with Heinz
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SEPTEMBER 2016
1 tsp bicarbonate of soda 1 tsp baking powder ½ tsp salt 80g butter, at room temperature 60g brown sugar 100g honey 130g plain yoghurt 80ml buttermilk 2 tsp vanilla extract 2 eggs, beaten
Serves 4
170g plain flour 60g wheat bran 120g raisins
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a Pyrex 12-cup muffin tray. 2 Stir together the flour, bran flakes, raisins, bicarbonate of soda, baking powder and salt in a large mixing bowl. 3 In another bowl, cream the butter, brown sugar and honey until fluffy. Beat in the yoghurt, buttermilk, vanilla and eggs. 4 Make a well in the centre of the flour mixture and stir in the liquid mixture until combined. 5 Spoon the batter into the prepared muffin cups and bake for 18-22 minutes until a skewer inserted into the centre of one of the muffins comes out clean. Serve warm or pack at room temperature for a handy lunchbox option. Per Serving 213kcals, 6.6g fat (3.9g saturated), 36g carbs, 19.8g sugars, 4.1g protein, 1.7g fibre, 0.305g sodium
Easy Food RECOMMENDS Great baking results are guaranteed in the Pyrex Classic Metal 12-Cup Muffin Tray with non-stick interior/ exterior coating and a 5-year guarantee. Other features include uniquely designed handles, giving added safety and ease of use. Easy to store and suitable to use in the oven and dishwasher.
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New ideas for Pyrex cookware
Home Economics Association partnership Home economics teachers play a huge role in helping to develop the cooking skills of young Irish students, so it only seemed fitting that Easy Food would form a close bond with the Association of Teachers of Home Economics. We still include recipes, tips and expert information from Irish home ec teachers in each issue, which are often used in home economics classrooms across the country! kids’ kitchen home ec
Lunchbox love
Home Ec teacher Natalie Redmond from Coláiste an Átha in Kilmuckridge, Co. Wexford explains how to prep the healthiest lunches
set out a few bowls with options from the other categories; fill one with fruit, one with sliced veggies and another with healthy snacks (such as a yoghurt, rice cake or cheese). The kids can grab one option from each category to add to their lunchbox.
Choose one from each section... P rotein & carbohydrate Chicken sandwich Tuna wrap Turkey sandwich Mini quiches Ham and cheese sandwich Pasta salad
Pinwheel sandwiches Serves 1
1 slice of wholemeal bread Soft cream cheese, to spread 2 slices wafer-thin ham 1 leaf of lettuce 1 Cut the crusts off the bread. Use a rolling pin to flatten the bread down really well. 2 Spread the slice of bread with a thin layer of cream cheese and top with two slices of ham and a lettuce leaf. 3 Roll the bread up into a tight roll. Slice into three pieces and serve. Per Serving 107kcals, 4.7g fat (2.3g saturated), 9.8g carbs, 0g sugars, 6.4g protein, 1.9g fibre, 0.142g sodium
Fruit With the summer break over and regular routines taking centre stage once again, we now need to think about nourishing and substantial lunches and snacks to get us through the autumn and winter. These lunches and snacks need to provide important nutrients for growing and repairing a healthy body and mind so as to guarantee we are protected for the demands of busy days!
Top tips for healthy lunch planning Planning: At the weekend, make a list of all meals for the week ahead so that you can purchase all the necessary ingredients and bulk cook and prep lunches in advance. Stick to this list for the week; it will help with preparation and eliminate the need to spend time planning each evening, plus it will keep costs down. Get everyone involved: Children will be more likely to eat their lunches when they have played a part in the planning and packing. Prepare in bulk: Prepare and cook extra for evening meals so that the surplus can be used for lunch another day. Pick a Saturday morning once a month to bulkprep lunches to freeze such as frittatas, stir-fries, curries and meatballs, as well as snacks such as energy balls and healthy muffins. Time management: Try to prep lunch while dinner is cooking so that you can relax after one big clean up. 98 Easy Food
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Keep it simple: Snacks and lunches do not have to be complicated to be healthy. Veggie sticks with hummus or a ham sandwich with lettuce on brown bread are healthy and tasty. Portion control: Portion foods accordingly. Children do not need the same size lunch as an adult. Bulk up lunches with plenty of vegetables and try to include a salad where possible. For children it might be easier to give finger foods such as vegetable sticks to bulk things up. Sauces and dressings: Use minimal amounts of mayonnaise, dressings, relishes and chutneys as many can be high in fat or sugar and have little nutritional value. Reduce fat, sugar and salt: Choose low-fat dairy products for adults and children. Sweeten foods naturally with fruit or honey. Avoid over-salting foods; use pepper and herbs instead. Increase fibre: Choose wholegrain when avilable; it keeps you fuller for longer and combats constipation. Bake loaves of homemade brown bread in bulk, then freeze and defrost as needed.
What to put in a healthy lunchbox? Make sure to include a high-fibre carbohydrate, protein, dairy, fruit and or vegetable. A great trick for kids is to prepare a healthy option that includes both the carb and protein (such as a sandwich/wrap/pasta salad) and then
Banana Mandarin Apple Mango slices Melon wedges Grapes Berries
Vegetables
Veggies with peanut dip
Cucumber Carrot Pepper Tomatoes
Serves 1 3 tbsp smooth peanut butter 1 tbsp honey 1 tsp soy sauce ½ tsp sesame oil Squeeze of lime juice (optional) Sesame seeds, optional 3 carrots, peeled and chopped into sticks 1 cucumber, chopped into sticks
Healthy snacks
Yoghurts Cheese cubes Sticks of celery or carrots Popcorn Rice cakes Rice pudding Nuts Healthy muffins Dried fruit
1 In a small bowl, whisk everything but the carrot sticks and cucumber together. 2 Add water if needed to thin the mixture to a dipping consistency. Sprinkle with sesame seeds, if desired. 3 Dip the carrots and cucumber into the peanut sauce.
Foods to avoid
Highly processed, sugary, fatty and salty foods should only make up a very small part of diets. The foods you should limit in everyday school lunches include: • Processed meats such as salami, bacon or pressed chicken • Crisps, sweet biscuits, muesli bars and breakfast bars • Fruit bars and fruit straps • Fruits cordials, sweetened juices and soft drinks
SEPTEMBER 2018
Per Serving 444kcals, 26.4g fat (5.4g saturated), 45.1g carbs, 30.8g sugars, 11.7g protein, 7.4g fibre, 0.646g sodium
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2006
Easy Food on the scene Gabriel and Joshua Mullins at Savour Kilkenny Festival of Food
Easy Food has always been a fervent supporter of Irish produers, which is why we're always keen to join up with food festivals, country markets and small producer expos. We joined up with Irish Country Markets to promote country markets across Ireland, their featured suppliers and their products. Our managing director, Gina, even partnered with Darina Allen to run the Irish Country Markets Awards! Easy Food has stayed involved with Irish communities through food festivals, such as Savour Kilkenny and Flavours of Fingal, as well as through partnerships with food awards like the Irish Quality Food and Drink Awards.
Gabriel connecting with Easy Food fans!
2007
Schoolchildren
in South Africa
The Easy Food Baking Games
Zahra Helps Zahra Helps is a registered Irish charity founded by Gina Miltiadou and John Mullins, and does work in Vietnam, Zambia and South Africa. Easy Food’s team raised funds to build a school in South Africa and Easy Food’s theneditor, Emma Parkin, had the priviledge of traveling to the school dedication — she still says it was an experience she will never foget. Zahra Helps has since supplied school uniforms for all
students, started a meal programme, donated goal posts for a soccer league and provided school supplies, just to name a few of its charitable deeds. The charity is funded by Zahra Media Group (Easy Food’s parent company), which donates 10% of its profits to the charity and covers all administration costs. So really, every time you buy a magazine, you’re contributing to this worthy cause!
Supplying clean water in Vietnam
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OCTOBER 2018
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2008
Anniversary Special! Easy Food through the years
Connecting with our readers
Readers’ evenings have always been a favourite way for Easy Food to connect to our readers, whether over a wine and cheese tasting or a three-course meal. We’re all about home cooking, but we all deserve a nice dinner out from time to time!
A sit-down meal for readers
Easy Food at the Irish Food Expo
Wine pairing at Dublin's l'Gueuleton
2009
Here come the cookbooks!
It was only a matter of time before Easy Food transferred its simple recipes and beautiful food photography into cookbooks! Easy Food Cookbook: Gina’s 120 Budget Favourites was the inaugural publication, followed swiftly by Easy Food Kids’ Cookbook. We still create and publish cookbooks, from Irish cooking and baking books for Irish food enthusiasts around the world to working with local food businesses to bring their recipes to life.
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2010
Promoting Ireland's food voices Easy Food’s pages have always been a mixture of recipes, tips, food news and kitchen guides, but we’ve also been a stage for many of Ireland’s top food advocates. Whether it’s Lilly Higgins giving tips for easy entertaining, dietitian Sarah Keogh explaining how to best nourish our bodies or Derry Clarke heralding the finest Irish ingredients, our guest columnists have peppered Easy Food with their stories, advice and expert knowledge to make it a varied and engaging magazine for food lovers across the country.
Derry Clarke
Sarah Keogh
Ronan Cooney
Lilly Higgins
Eric Flavin
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OCTOBER 2018
21/09/2018 13:20
Anniversary Special! Easy Food through the years
2011
Home-Cook Hero Awards launches The heroes of the kitchen are the busy home cooks who manage to get homemade meals onto the table, despite busy schedules and fussy eaters! Easy Food launched the Home-Cook Hero Awards in 2011 to honour the tradition of home cooking across Ireland, from the heirloom recipes passed down through generations to the quick-fix suppers that prove to be a hit. Home cooks were invited to submit their favourite recipes, along with a story as to what makes
The awards reception
Host Martin King with the winners
2012
it so special. Finalists were invited to Dublin’s Cooks Academy to prepare their dishes for a panel of judges, which has included Kevin Dundon, Catherine Fulvio, Paul Flynn, Nick Munier, Andrew Rudd and Gina Miltiadou. A black-tie awards reception followed in The Shelbourne Hotel, but we knew that every home cook — the ones who get dinners onto the table and keep the love beind home cooking alive — are all heroes to us!
Finalists with their dishes
Winner Liam Curley (centre) with his parents and Maresa Cagney (right) from Birds Eye
Cook with Easy Food! We’ve always aimed to bring our kitchen to life for Irish home cooks, so producing cook-along videos was a no-brainer! Easy Food has produced more than 100 recipe and tip videos for you to follow on our YouTube page @easyfoodmag — we cover everything from how to poach an egg to cooking with kids! We’ve also had a strong partership with TV3, from founder Gina appearing on IrelandAM to editor Caroline on WeekendAM — we love to keep hungry viewers happy!
Just a few of the vide os on our Yo page! uTu
be
Our buffalo chicken dip recipe video
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Editor Caroline on WeekendAM with Simon Delaney and Tommy Martin
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2013 Inspiring budding cooks Cooking for and with kids has been a cornerstone for Easy Food. We always include the Kids’ Kitchen section in every issue, where budding cooks can find simple-to-follow recipes that will help them build confidence in the kitchen. We love it when readers tell us their little ones help to pick out recipes, or gave one of ours a try. Here’s to the next generation of Irish home cooks!
The Easy Food Ki
ds Issue
Young readers put snack foods to the test
2014 Guest editors hit the shelves Shane Smith in
We unveiled a new look to Easy Food in 2014: the magazine became bigger (now 132 pages, up from 100!), got a fresh new design and became a platform for highlighting some of Ireland’s most popular celebrity chefs as they took on the role of guest editing the magazine! Our first ever guest editor was Easy Food’s longtime friend, Catherine Fulvio, and we’ve since welcomed many of Ireland’s top names to the pages of Easy Food. Some of our favourite highlights include Darina Allen’s tips for perfect brown bread; Neven Maguire’s advice for how to make time for family meals; Kevin Dundon’s tips for picky eaters; Currabinny’s James Kavanagh and William Murray dishing on their ultimate pet food hates; and Marco Pierre White telling us that our lemon soufflé had sunk (through a cheekuy grin, we should add!).
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our kitchen
Marco Pierre White
Simon Delaney and editor Caroline
Catherine Fulvio
OCTOBER 2018
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2015
Anniversary Special! Easy Food through the years
The Easy Food Test Kitchen Making sure our recipes are 100% tried and tested is fundamental to Easy Food; we know how frustrating it is to waste time and money on a recipe that doesn’t work! This is why it was so important for Easy Food to make sure we could stand over each and every recipe that makes it to our pages. We built our very own test kitchen in our offices where our team of recipe testers and food stylists could test (and re-test, when needed!) each
recipe we create for readers. The team also lovingly styles each dish for our food photographer to shoot, which is how our gorgeous images are created! And no, we don’t use any tricks to make the food look better — every recipe we photograph is 100% edible, so you know your end result can look the same. We are still the only food magazine in the country to have our own test kitchen, and it has been the heart of our office since its first day.
Tips and behind-the-scenes shots from the test kitchen
hen
Our first custom-built test kitc
Stephen (left) an d David (right) Flynn of The Happ y Pear
Kevin Dundon
es y (left) and Jam William Murra y nn bi rra t) of Cu Kavanagh (righ
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Chef Noel McMeel
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2016
Food styling 101
Easy Food has been styling and photographing our recipes for years, so it only made sense that we would share the knowledge with budding food stylists. We traveled to South Africa and partnered with the South African Chef’s Association to run a 5-day Food Styling and Photograhy Workshop, where attendees learned how to make food look its very best for the camera, rather than the plate! Our strong ties to food photographers and stylists across the globe — from Ireland to Hawaii — keeps us always looking for new and creative ways to make our magazine look its very best.
The team behind the magazine
Easy Food stylist Charisse van Kan Easy Food stylist Pauline Smyth Easy Food stylist Shannon Peare
At the Food Styling and Photography workshop in South Africa
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Food photographer Agnieszka Wypych with Charisse
OCTOBER 2018
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2017
Anniversary Special! Easy Food through the years
The new digs
Easy Food has had a few homes: it started from an office in Dalkey, Co. Dublin, and after a few years moved to a larger premise in Greystones, Co. Wicklow. While we were sad to move away from our neighbours — and frequent lunch staple — The Happy Pear, it was time to upgrade to our current residence in Bray, Co. Wicklow. Our new space has two test kitchens, two photography and videography studios and plenty of space for the team to write, create, cook and capture the delicious recipes you see on these pages.
The first office in
Our new office in Bray
Dalkey
Digital revolution Easy Food is committed to reaching Irish home cooks wherevery they are. Whether it’s a printed magazine, on TV, online or via social media, we want to make sure food lovers across Ireland can always get what they need from us, when they need it. Easy Food recently re-launched our website, making it a go-to hub for recipes, cooking tips, food news, competitions and videos for Irish
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cooks. You can also find us across social media on our Facebook, Instagram, Twitter, Pinterest and YouTube channels — check us out at @easyfoodmag! You can even get easy recipes, cooking advice and competition information straight to your inbox through our Easy Food and Easy Gluten Free newsletters — just sign up on www.easyfood.ie!
2018
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CHECK OUT THE BRAND NEW
.IE
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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
38-44 IN THIS SECTION
EAT IRELAND, p38
Recipe Editor Jocelyn Doyle makes use of this wholesome bone broth to cure the sniffles
www.easyfood.ie
EF134_XX Intro Pages.indd 37
IN THE PUMPKIN PATCH, p40 These hearty, warming pumpkin dishes are a real taste of autumn
Easy Food 37
21/09/2018 12:54
EAT Ireland Recipe Editor Jocelyn Doyle makes use of this wholesome bone broth to create her ultimate cure for the winter sniffles
I was suffering with a sinus infection when I discovered Sadie’s bone broth. I’m a big believer in the “feed a cold” mentality and an eager advocate for wholesome comfort food; restorative, nourishing meals are as important as medicine, in my book, and I was determined to eat my way out of my ailment. Weak as a kitten, draped in a blanket and working at an embarrassingly slow rate, I made the fiery Thai broth you see in the picture, right. I wanted the antimicrobial and antioxidant properties of garlic, the antiinflammatory powers of fresh ginger, and plenty of heat to sweat out the sickness and clear my sinuses. I also wanted a more powerful base than regular chicken stock, a liquid with oodles of goodness for my noodles, and my freezer was lacking in homemade options. In this, my hour of need, Sadie’s Kitchen stepped in to fill the void between convenient and made with care.
Sarah Kiely worked in marketing and PR before she embarked on her own broth-based journey. “I discovered bone broth while suffering with digestive discomfort, and began making my own about four years ago. I started to see a dramatic difference in my digestive health and immune system. However, as
38 Easy Food
EF134_38-39_Eat Ireland.indd 38
much as I loved how it made me look and feel, it was incredibly time consuming, and I was finding it harder to source quality bones from the butcher.” When she was unexpectedly made redundant, the proverbial light bulb went off. “I had an opportunity to share this comforting, nutritious product with the world.” Sadie is a nickname of Sarah’s, and her friends already referred to her regular dinner parties as Sadie’s Kitchen — and so a new artisan brand was both born and baptised. Bone broth is an ancient food that’s been enjoying some time in the spotlight in recent years, thanks largely to New York-based Brodo, which opened in 2015 and marked it firmly on the hipster map. While it’s related to stock, it’s much more intense, in terms of both nutritional profile and flavour. “You can make a decent stock in 90 minutes,” says Sarah, “but bone broth takes almost 10 times as long and has a much more silky mouthfeel. When it’s cool, it should be gelatinous and melt upon any contact with heat.” In prehistoric cultures from Greece to Asia and indigenous America, broths were one of the very first, most effective forms of nutrition, and an integral part of the practice of using the whole animal — an attitude I’m happy to see on the rise once again. The healing powers of broth mean that it has been used through history not only as a source of nutrition, but as medicine, too; in some areas it’s fondly known as ‘Jewish penicillin’. While I prefer to cook from scratch wherever possible, I also have a fulltime job and a busy personal life, and simmering bones for days just isn’t
something I can reasonably add to my schedule — especially on a regular basis. That’s where Sadie’s Kitchen steps in: a convenient ready-made option, but made from real, high-quality foods with no worrisome additives. Aside from the sheer umami-packed pleasure of the bone broth, what really makes me smile is the care that goes into producing it. For her broth, Sarah uses only freerange chicken, something that I feel strongly about in my own kitchen. “From a nutrition perspective, it is imperative to use free-range, hormone-free poultry. The flavour is better, and the health benefits too. You can’t expect to feel good from consuming meat that was not treated properly as an animal.” The bones are roasted using a technique unique to the brand, then simmered slowly for over 12 hours, extracting as much flavour and collagen as possible; as Sarah explains, “you should aim to have bones that quite literally dissolve upon being touched.” Sarah now drinks bone broth every day. “I had tried every supplement and treatment available and it was only through adding bone broth and a good probiotic into my daily diet that I saw real change in my digestive symptoms. I went from being on antibiotics almost every three months to not having taken one in three years. I firmly believe in the healing and restorative powers of a good, authentic bone broth. However, we always recommend trying it as an adjunctive to whatever your GP has prescribed, as we don’t and won’t make any medicinal claims.” Her favourite way to enjoy the broth is as a nourishing hot drink, garnished with a pinch of Irish sea salt and some chilli flakes. So what’s a typical day in Sadie’s Kitchen? “It's so varied! We have a team of three, which I lead, but my main role is product development and innovation. It's really important to me that I have full creative control, because I know how important it is to keep things consistent. I have a hand in everything from designing the packaging to sourcing ingredients to working with manufacturing, always making sure that the product is the best it can be.” Sadie’s Kitchen also has a brand partnership with Freshly Chopped, so Sarah spends time speaking at events
OCTOBER 2018
20/09/2018 17:40
and working on new product and recipe development with them. “I live for creating new products and being involved in every aspect of that,” she continues. “I get a huge amount of satisfaction out of it. We were the first in Ireland and Europe to launch a bone broth brand for retail, so the fact that we're disrupting the industry like that is really exciting. I also really enjoy working with other brands on collaborations and partnerships; getting to work together on the same messages about health and nutrition is amazing.” Not one to rest on her laurels, Sarah has plenty of new products in the pipeline and will be launching new lines before the end of 2018. I’m diligently testing her new Super 7 Greens Bone Broth as I write this, fortified with seven vegetables, turmeric, lemon juice and flax seed, and can report a very warm, happy tummy. This has quickly become my go-to for those times when I’m feeling under the weather; not only is it full of goodness, but it provides real comfort, too — the perfect way to feed that cold. www.sadieskitchen.ie
Cold-busting Thai curry chicken bone broth Serves 2-3 1 tbsp coconut oil 2 shallots, thinly sliced 3 garlic cloves, crushed 1 x 4cm piece of fresh ginger, peeled and grated 1 red chilli, deseeded and sliced Generous handful of fresh coriander, leaves and stalks separated, chopped 1 tbsp Thai red curry paste 2 x 350ml packs of Sadie’s Kitchen Chicken Bone Broth 1 tsp fish sauce 1 tsp brown sugar 120g uncooked rice noodles 1 carrot, grated 150g mangetout, thinly sliced 10 button mushrooms, thinly sliced 200g leftover cooked chicken, shredded 2 handfuls of baby spinach, roughly chopped Juice of 1 lime Handful of fresh basil, chopped 3 spring onions, thinly sliced
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1 Heat the coconut oil in a large saucepan over a medium heat. Add the shallots, garlic, ginger, chilli and coriander stalks and cook for two minutes. Add the curry paste and cook for two minutes longer, stirring. 2 Add the bone broth, fish sauce and brown sugar. Bring to a boil, then reduce the heat to a simmer. 3 Add the rice noodles, carrot, mangetout and mushrooms. Simmer for 4-5 minutes until the rice noodles are soft. Add the chicken and spinach and simmer until the chicken is completely heated through and the spinach has wilted. 4 Finish by squeezing in the lime juice and adding the basil, coriander leaves and spring onions. Per serving: 269kcals, 8g fat (4.4g saturated), 22.2g carbs (4.4g sugars), 27.7g protein, 2.9g fibre, 0.49g sodium
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Easy Food 39
20/09/2018 17:40
In the pumpkin patch These hearty, warming pumpkin dishes are a real taste of autumn
40 Easy Food
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OCTOBER 2018
21/09/2018 12:48
what’s in season? pumpkins
More ways with pumpkin Pumpkin purée
Makes around 1.4kg Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a large baking tray with parchment paper. Cut 1 x 2kg pumpkin in half. Scoop out the seeds and most of the stringy bits. Lightly season the pumpkin with salt, then place cut side-down on the tray. Bake for 50-60 minutes until the pumpkin can easily be pierced with a knife. Allow to cool enough to handle, then scoop out the flesh into a food processor and whizz until smooth.
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Spiced pumpkin bread Makes 1 x 450g loaf Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and flour one 450g loaf tin. In a large bowl, mix 200g pumpkin purée, 2 eggs, 120ml oil, 80ml water and 275g caster sugar until well blended. In a separate bowl, whisk together 275g plain flour, 1 tsp bicarbonate of soda, ½ tsp salt, 1 tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and ¼ tsp ground allspice. Add the dry ingredients to the wet and stir until just combined. Transfer into the prepared tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 20 minutes, then finish cooling on a wire rack.
Roasted pumpkin soup with ginger and coconut Serves 4 Place 1 x 1kg peeled and chopped pumpkin on a large baking tray, drizzle with olive oil, season well and toss to coat. Roast at 180˚C/160˚C fan/gas mark 4 for 45 minutes or until very soft and browned. Heat 2 tsp olive oil in a large pan over a medium heat and cook 1 tbsp grated ginger and 2 crushed garlic cloves for two minutes. Add 1 tsp ground cumin, 1 tsp ground turmeric and 1 tsp cinnamon. Stir in 500ml vegetable stock and 400ml coconut milk. Bring to a boil, then reduce to a simmer. Add the pumpkin and whizz until smooth. Season to taste and heat through to serve.
Easy Food 41
21/09/2018 12:48
Pumpkin dhal Serves 6 2 tbsp coconut oil 4 shallots, chopped 1 x 5cm piece of fresh ginger, peeled and grated 3 tbsp fresh coriander, chopped, leaves and stems separated 4 garlic cloves, crushed 2 tsp chilli powder 2 tsp dried coriander 1½ tsp garam masala Salt and black pepper 200g pumpkin, peeled, deseeded and chopped into bite sized pieces 300g uncooked red lentils
42 Easy Food
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1l vegetable stock 1 x 400g tin of chopped tomatoes 1 x 400ml tin of coconut milk 120g baby spinach Juice of 2 limes, plus wedges for serving 2 tsp cumin seeds To serve: Rice and/or naan 1 Heat half of the oil in a large, heavy-based saucepan over a medium heat. Add the shallots, ginger, coriander stems, garlic, chilli powder, dried coriander and garam masala. Season with salt and black pepper and cook for 5-6 minutes until the onion has softened. 2 Add the pumpkin and lentils and stir to coat in the spices. Add the stock and tomatoes.
Bring to a simmer and cook for 30 minutes. 3 Stir in the coconut milk and the baby spinach. Stir well, season to taste and continue cooking for another 10 minutes until the spinach has wilted. 4 Meanwhile, heat the remaining oil in a small pan over a medium heat and add the cumin seeds. Cook for one minute or until fragrant, stirring. Stir the seeds into the dahl. 5 Squeeze the lime juice into the dahl and stir. Season to taste. 6 Divide amongst bowls and scatter with the coriander leaves. Serve with rice and/or naan, with some extra lime wedges for squeezing. Per Serving 432kcals, 22.5g fat (18.6g saturated), 45g carbs, 7.1g sugars, 17.3g protein, 19.7g fibre, 0.579g sodium
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OCTOBER 2018
21/09/2018 12:48
what’s in season? pumpkins
Pumpkin mac ‘n’ cheese Serves 4-6 250g elbow macaroni or other short pasta 30g butter 2 tbsp flour 350ml milk 1 tsp Dijon mustard ½ tsp cayenne pepper or to taste Salt and black pepper ¼ tsp ground nutmeg (optional) 100g pumpkin purée (p.41) 80g mature Cheddar, grated 30g Parmesan, grated, plus extra to serve 80g soft cream cheese To serve: Garlic bread
1 Bring a large pot of salted water to a boil over a high heat and cook the macaroni according to the package instructions until just al dente. Drain and set aside. 2 Return the same pot to a medium-low heat. Add the butter and allow to melt, then whisk in the flour. Whisk constantly for 2-3 minutes until smooth. Pour in the milk a little at a time, whisking until smooth after each addition. 3 Whisk in the mustard, cayenne, some salt and pepper and the nutmeg, if using. Add the pumpkin purée and the cheeses and stir for 3-4 minutes until the mixture forms a thick sauce. Taste and add more salt or black pepper as needed. 4 Once the sauce is smooth, stir in the cooked macaroni. Divide between bowls, top with some extra Parmesan and serve with garlic bread.
Top Tip:
For a baked ve rsion, preheat the oven to 19 0˚C/170˚C fan/ gas mark 5. St ir a handful of breadcrumbs together with 1 tbsp olive oi l and some gr ated Parmesan. Tran sfer the mac ‘n ’ cheese to a ba king dish and spread the br eadcrumbs ov er the top. Bake for 20-25 min utes until golden an d bubbling.
Per Serving 288kcals, 13g fat (7.7g saturated), 30g carbs, 3.4g sugars, 13.1g protein, 0.6g fibre, 0.246g sodium
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Easy Food 43
21/09/2018 12:48
Creamy pumpkin and pancetta gratin Serves 4-6 1 tbsp olive oil 120g pancetta, chopped, or bacon lardons 2 small onions, thinly sliced Salt and black pepper 1 garlic clove, crushed 8 sage leaves 300ml cream 200ml milk 1 tbsp cornflour, combined with 2 tbsp water 2 tbsp wholegrain mustard 1 small pumpkin, peeled, deseeded and thinly sliced 100g Gruyère, grated
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1 Heat the olive oil in a large pan over a medium heat. Add the pancetta and cook for 5-6 minutes until golden and lightly crisp. Remove to a plate using a slotted spoon and set aside. 2 Reserving the fat in the pan, add the onions and half of the sage and cook slowly for 5-6 minutes until golden and soft, stirring occasionally. Season with salt and pepper and add to the plate with the pancetta. 3 Meanwhile, combine the cream, milk and cornflour mixture together in a saucepan. Add the garlic and the remaining sage and heat gently for five minutes; do not allow it to come to the boil. 4 Stir in the mustard and remove and discard the sage. Remove the pan from the heat and set aside to cool for 10 minutes.
5 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 6 In a large baking dish, layer up alternating layers of the pumpkin slices, onions and cheese. Pour over the infused cream. Top with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 minutes. 7 Remove the foil and increase the heat to 200˚C/180˚C fan/gas mark 6. Cook for a further 20-25 minutes until golden brown on top and tender when pierced with the tip of a knife. 8 Allow to sit for 8-10 minutes before serving. Per Serving 297kcals, 20.4g fat (8.2g saturated), 14.1g carbs, 5g sugars, 16.2g protein, 2.1g fibre, 0.577g sodium
OCTOBER 2018
21/09/2018 12:48
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
46-56 IN THIS SECTION
NO-FUSS NIBBLES, p46
These easy flatbread recipes are perfect for casual entertaining and sure to please any crowd
www.easyfood.ie
EF134_XX Intro Pages.indd 45
LOVE POTATOES, p50 Spud-tacular suppers that are delicious and nutritious
BEAN THERE, DONE THAT!, p54 Budget-friendly beans and pulses are dinner superstars
Easy Food 45
21/09/2018 12:54
NO-FUSS
NIBBLES
These easy flatbread recipes are sure to please any crowd and are perfect for casual entertaining
Moroccan chicken flatbreads Serves 6
6 Nairns Original Flatbreads 100g red pepper hummus 150g Moroccan-spiced chicken fillets, cooked and torn 100g Greek-style yoghurt 2 tbsp harissa paste A small handful of fresh coriander, chopped 1 Spread the flatbreads with the hummus and top with the torn chicken. 2 Stir together the yoghurt and harissa paste. Drizzle the yoghurt sauce over the chicken and sprinkle with fresh coriander. Per flatbread 133kcals, 5.8g fat (2g saturated), 11.3g carbs (0.9g sugars), 8.2g protein, 1.6g fibre, 0.115g sodium
46 Easy Food
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OCTOBER 2018
21/09/2018 12:49
larder luck easy nibbles
Speedy Caprese flatbreads Serves 6
Nairns Rosemary and Sea Salt Flatbreads Fresh Mozzarella, sliced Cherry tomatoes, sliced Fresh basil leaves Sea salt and black pepper Balsamic glaze 1 Top the flatbreads with fresh Mozzarella, tomato and basil leaves. Season with salt and pepper and drizzle with balsamic glaze to serve. Per flatbread 203kcals, 12.6g fat (0.7g saturated), 10.9g carbs (1.2g sugars), 10.4g protein, 1.3g fibre, 0.267g sodium
Garlic mushroom flatbreads Serves 6
2 tbsp olive oil 20g butter 300g small button mushrooms, sliced Salt and black pepper 3 garlic cloves, crushed 2 tbsp crème fraîche To serve: Nairns Rosemary and Sea Salt Flatbreads Parmesan, shaved Rocket 1 Heat the oil and butter in a pan over a medium-high heat. Add the mushrooms, season well and cook for 5-7 minutes until very soft and browned. Add the garlic and cook for another 30 seconds. 2 Remove from the heat and stir in the crème fraiche. 3 Arrange the mushrooms over the flatbreads and top with shaved Parmesan and the rocket to serve. Per flatbread 139kcals, 10.2g fat (3.6g saturated), 10.2g carbs (1.3g sugars), 2.9g protein, 1.4g fibre, 0.282g sodium
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EF134_046-048_Nairns.indd 47
Easy Food 47
21/09/2018 12:50
Hot caramelised onion dip Serves 6-8
6 slices of streaky bacon 2 onions, thinly sliced ¼ tsp sea salt ¼ tsp brown sugar 3 tbsp white wine 1 tsp fresh thyme, finely chopped 200g Gruyère, grated 80g vintage Cheddar, grated 100ml sour cream 80ml mayonnaise ¼ tsp black pepper 50g Parmesan, grated To serve: Parsley, chopped Nairns Rosemary and Sea Salt Flatbreads 1 Cook the bacon in a large frying pan over a medium-high heat until crisp. Remove to a plate lined with kitchen paper, leaving the cooking fat in the pan. 2 Leave the bacon to cool, then crumble into small pieces. 3 Cook the onions, salt and brown sugar in the pan over a medium-low heat for 30 minutes until the onions are soft and golden brown, stirring occasionally. Preheat oven to 200˚C/180˚C fan/ gas mark 6. 4 Pour the wine into the pan, using a wooden spoon to scrape up any browned bits from the bottom. Cook until wine reduces by about half, then stir in the thyme. Remove from the heat. 5 Combine the Gruyere, Cheddar, sour cream and mayonnaise in a mixing bowl. 6 Stir in the caramelised onions and bacon bits. 7 Transfer the dip to a baking dish and sprinkle with the Parmesan. Bake for 20 minutes until bubbly and golden brown. Sprinkle with parsley and serve hot spread over Nairns Rosemary and Sea Salt Flatbreads. Per Serving 305kcals, 20g fat (9.4g saturated), 14.4g carbs (2.5g sugars), 16.1g protein, 1.6g fibre, 0.714g sodium
.... EASY FOOD RECOMMENDS .... Nairn’s Gluten Free Flatbreads are a delicious new idea from the Edinburghbased baker. Much bigger than a cracker, lighter, crispier and packed with the wholesome flavour of wholegrain oats, they are perfect for those times when you need something that little bit more substantial. With lots of room for your favourite toppings, they're perfect for lunch: lighter than a sandwich and just as great with soup or salad. Why not try our Rosemary and Sea Salt Flatbreads with your favourite dip, or dunked into a baked Camembert to share with friends?
48 Easy Food
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OCTOBER 2018
21/09/2018 12:50
EF134_49_Nairns Ad.indd 74
21/09/2018 12:55 p.m.
Love polaloes Try these spud-tacular dishes on National Potato Day
Hungry
for mor e
?
Recipe from B s and imag es or For mo d Bia's Potat o re exc iting q .ie. easy a uick, nd hea lt recipe s, tips hy potato and vid check eos out Po tato.ie , !
50 Easy Food
EF134_050-052_Bord Bia.indd 50
OCTOBER 2018
21/09/2018 16:26
larder luck potatoes
Light massaman chicken and potato curry Serves 4 400g Rooster or Maris Piper potatoes, cut into 2½ cm cubes 2 tbsp groundnut oil 2 red onions, roughly chopped 1 cinnamon stick 1 red chilli, de-seeded and chopped 450g chicken breast, cut into chunks 3 tbsp massaman curry paste 1 x 400g tin reduced fat coconut milk 1 tbsp fish sauce 5 kaffir lime leaves 150g kale, chopped 50g unsalted peanuts, chopped 1 Boil the potatoes in slightly salted water for five minutes with the lid on, then drain. 2 Heat the oil in a large casserole dish or frying pan with deep sides over a medium-high heat. Add the onion, cinnamon and chilli and cook until the onions have softened. 3 Add the chicken and continue frying until the outside of the chicken is sealed. 4 Add the cooked potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water. Bring to the boil, then reduce to a simmer and cook for 15 minutes. 5 Stir in the kale and cook for a further five minutes. Serve with the chopped peanuts. Per Serving 496kcals, 23g fat (9g saturated), 32g carbs (7g sugars), 36g protein, 6g fibre, 0.640g sodium
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Hot wok potato and beef stir fry Serves 2
0 8
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2 tbsp groundnut oil 2 garlic cloves, crushed 1 tsp fresh ginger, finely chopped 1 red chilli, finely chopped (deseeded if you don’t want too much heat) 1 red pepper, sliced 1 large red onion, thinly sliced 200g frying steak, thinly sliced (flank, rump or sirloin work well) 2 tbsp teriyaki sauce, black bean sauce or soy sauce 3 tbsp water 200g potatoes, cut into matchsticks 2 pak choi, chopped 3 spring onions, chopped 1 tbsp toasted sesame seeds
1 Place a large frying pan or wok over a high heat. Add one tablespoon of the oil to the pan and quickly cook the garlic, ginger, chilli, red pepper and red onion for 2-3 minutes until softened. Remove from the pan. 2 Heat the remaining oil until hot and cook the beef until browned. 3 Add the teriyaki sauce, water and potatoes and bring to a boil, stirring as you go. Add the vegetables along with the pak choi and spring onions. Cook for one minute and serve sprinkled with toasted sesame seeds.
Per Serving 399kcals, 15.6g fat (4g saturated), 34.1g carbs (13.4g sugars), 27.1g protein, 6.9g fibre, 0.440g sodium
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Easy Food 51
21/09/2018 16:26
Huevos rancheros Serves 4 1 tbsp olive oil 1 large onion, chopped 400g potatoes, peeled and cubed 1 tsp paprika 2 garlic cloves, crushed 100g sweetcorn 1 green chilli, sliced 1 x 400g tin of chopped tomatoes Salt and black pepper 4 medium eggs Fresh coriander, chopped 1 Boil the potatoes for 6-7 minutes and drain. 2 Heat the oil in a large frying pan over a gentle heat. Cook for a few minutes until softened. 3 Add the potatoes and continue cooking until the potatoes start to crisp. 4 Add the paprika, garlic, sweetcorn and chilli and continue cooking for 2-3 minutes. Pour in the tinned tomatoes and bring to a simmer. 5 When the potatoes are tender, season with salt and black pepper. Make four wells in the potato mixture and crack in the eggs, making sure each egg is surrounded by the lovely potato mixture. Continue cooking until the egg is cooked but the yolk is soft, sprinkle with fresh coriander and serve straight from the pan. Delicious served with crisp bread or corn chips.
Per Serving 247kcals, 8.9g fat (2g saturated), 27.5g carbs (7.5g sugars), 12g protein, 4.3g fibre, 0.120g sodium
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Easy Food Recommends Potatoes are the perfect ingredient for delicious and healthy meals; they’re naturally fat- and gluten-free as well as a great source of dietary fibre, which is important for gut health. Plus, they pack in three times more potassium than a banana! Potatoes are wonderfully versatile, and whether you boil, mash, bake, sauté or roast them, there are plenty of recipes to help you find your perfect potato. You’ll find a whole world of exciting quick, easy and healthy potato recipes on Bord Bia’s potato.ie. Most of these recipes take less than 25 minutes to make and come in at 300-500 calories. So get started with these tasty recipes and love your potatoes on this special day. Potatoes will fill you up with wholesome goodness — it’s the perfect feel-good food to keep you going!
52 Easy Food
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OCTOBER 2018
21/09/2018 16:26
evoke a reaction with the new Rose Gold collection from Morphy Richards
Also available in:
The Evoke Collection is available from all leading electrical retailers nationwide. To find your local retailer and to view the entire range of Morphy Richards products, please visit www.morphyrichards.ie find us on facebook
Morphy Richards is part of the Irish owned Glen Dimplex Group.
Rose Gold v2.indd 53 1 EF134_ ADS.indd
19/06/2018 21/09/2018 15:49 13:15
Bean There, done that! NUTRITIOUS AND BUDGET-FRIENDLY, BEANS AND PULSES ARE DINNER SUPERSTARS
54 Easy Food
EF134_054-056_Batchelors.indd 54
OCTOBER 2018
21/09/2018 5:07 p.m.
larder luck beans
BAKED BEAN SHAKSHUKA
REFRIED BEAN CHICKEN TACOS
Serves 2
Serves 4
Knob of butter 2 tsp olive oil 1 onion, thinly sliced 1 green pepper, deseeded and chopped 1 green chilli, deseeded and finely chopped (optional) 2 garlic cloves, crushed 1 x 400g tin of Batchelors Baked Beans 1 tsp cumin ¼ tsp garam masala ¼ tsp cayenne pepper Salt and black pepper 4 eggs
For the tomato salsa: 3 medium fresh tomatoes, finely chopped ½ a red onion, finely chopped 2 green chillies, deseeded and finely chopped Juice of 1 lime Handful of fresh coriander, chopped ½ tsp ground cumin Salt and black pepper
To serve: 2 tbsp fresh coriander, chopped Crusty bread
1 Melt the butter together with the olive oil in a large pan over a medium heat. Add in the onion, pepper and chilli, if using, and stir for 4-5 minutes. Add the garlic and cook for 30 seconds longer. 2 Add the Batchelors Baked Beans and stir to combine well. Add the cumin, garam masala, cayenne pepper and some salt and pepper. Simmer for 4-5 minutes. 3 Use a wooden spoon to make four wells in the beans. Carefully crack an egg into each one. Turn the heat to low, cover with a lid and cook gently until the eggs are done to your liking. 4 Scatter with chopped coriander and serve with crusty bread.
For the refried beans: 2 tbsp vegetable oil 3 garlic cloves, pressed or finely chopped 1½ tsp cumin ½ tsp cayenne pepper 2 x 400g tins of Batchelors Kidney Beans, drained 50ml chicken stock Handful of fresh coriander, chopped
1 In a bowl, combine all of the ingredients for the tomato salsa. Stir, season to taste and set aside. 2 For the beans, heat the oil in a pan over a medium heat. Add the garlic and cook for one minute until softened, stirring. 3 Add the cumin, cayenne pepper, Batchelors Kidney Beans and stock and cook for 2-3 minutes. 4 Mash the beans with a potato masher, leaving them slightly chunky. Stir until warmed through and creamy. Stir in the coriander. Set aside until ready to use. 5 Serve the taco shells with the tomato salsa, refried beans, chicken, lettuce and Feta. Drizzle with hot sauce, if desired.
Per Serving 651kcals, 24g fat (7.9g saturated), 55.3g carbs (8.4g sugars), 54.3g protein, 14.5g fibre, 1.024g sodium
To serve: 8 small hard taco shells or small soft tortillas 500g shredded chicken, warm 2 Little Gem lettuces, chopped 120g Feta, crumbled Hot sauce (optional)
Per serving 426kcals, 23.6g fat (8.6g saturated), 25.2g carbs (11.3g sugars), 22.1g protein, 9.8g fibre, 0.58g sodium
Easy Food Recommends
The Batchelors range is grown with hearty and warming mealtimes in mind. Each product helps solve the question of “what’s for dinner?” with handy meal ideas the whole family will love. It’s no surprise that they are Ireland’s favourite baked beans! Nutritional pulses are the perfect addition to any meal or recipe and provide a source of plantbased protein. Visit www.Batchelors.ie for more recipes and meal ideas.
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EF134_054-056_Batchelors.indd 55
Easy Food 55
21/09/2018 5:44 p.m.
larder luck beans
LOUISIANA-STYLE RED BEANS AND RICE Serves 4-6 2 tbsp olive oil 180g chorizo, chopped 2 red peppers, deseeded and chopped 1 green chilli, deseeded and finely chopped 1 onion, chopped 2 celery stalks, chopped Salt and black pepper 2 garlic cloves, chopped ž tsp smoked paprika 1 tsp Cajun seasoning 1 tsp dried parsley 180g long grain white rice
56 Easy Food
EF134_054-056_Batchelors.indd 56
1 x 400g tin of Batchelors Kidney Beans 1 x 400g tin of chopped tomatoes 400ml chicken stock 1 Heat the olive oil in a large casserole dish over a medium-high heat. Add the chorizo and cook for 3-4 minutes until lightly golden and crisp. Use a slotted spoon to transfer to a plate. 2 Add the peppers, chilli, onion and celery to the casserole. Season with salt and black pepper and cook for 4-5 minutes until softened. Stir in the garlic, paprika, Ca jun seasoning and parsley. Add the rice and cook for one minute. 3 Add the Batchelors Kidney Beans,
tomatoes and stock. Return the chorizo to the pan and add a pinch each of salt and pepper. 4 Bring to a boil, then reduce the heat, cover with a lid and simmer for 20 minutes or until the rice is tender. Stir together, taste and add more salt and pepper if needed, then serve. Per serving: 525kcals, 15.2g fat (4.9g saturated), 72.4g carbs (5.3g sugars), 25.9g protein, 12.3g fibre, 0.644g sodium
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OCTOBER 2018
21/09/2018 5:24 p.m.
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
58-76 IN THIS SECTION
WEEKLY MENU PLANNER, p58
Keep it simple, keep it quick with our whole week's worth of tasty family meals
www.easyfood.ie
EF134_XX Intro Pages.indd 57
FROM THE BUTCHER'S BLOCK, p70
Local butcher Michael Fleming says "game on" this season
MAGIC IN MINUTES, p72
Have dinner on the table in no time with these quick-fix favourites
Easy Food 57
21/09/2018 12:55
Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
58 Easy Food
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OCTOBER 2018
21/09/2018 11:02
what's for dinner? weeknight meals
Denise McDermott Craig “This was a very quick and easy recipe; my husband and I had it for lunch. While my hubby wasn’t a fan, I liked the sweet potatoes and chickpeas, although I found the sauce a bit too sharp for my tastes. The chickpeas would make a lovely snack on their own, and the tomato salad was light and refreshing. I would make this recipe again but omit the sauce.”
Meat-f ree Monday
Monday
Mediterranean stuffed sweet potatoes with crispy chickpeas Serves 4 1 x 400g tin of chickpeas, rinsed and drained ½ tbsp olive oil, plus extra for rubbing ½ tsp cumin ½ tsp dried coriander ½ tsp cinnamon ½ tsp smoked paprika Salt and black pepper 4 medium sweet potatoes, scrubbed and halved lengthways
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For the garlic hummus sauce: 60g hummus Juice of ½ a lemon 1 tbsp fresh dill, chopped 1 large garlic clove, crushed To serve: 2 tomatoes, chopped 4 tbsp fresh parsley, chopped Squeeze of lemon juice Hot sauce (optional) 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line two large baking trays with foil. 2 Pat the chickpeas dry with kitchen paper. Place on one prepared baking tray. Drizzle with the olive oil, sprinkle with the cumin, coriander, cinnamon and paprika and toss to coat evenly. Season to taste and spread out evenly.
3 Rub the sweet potato halves all over with oil and place face-down on the second baking tray. Place both trays in the oven and roast for 25 minutes until the chickpeas are golden and the sweet potatoes are tender. 4 In a bowl, whisk together all of the ingredients for the sauce. 5 In a small bowl, combine the chopped tomato, parsley and lemon juice. 6 To serve, place the potatoes flesh side-up on serving plates. Use the back of a spoon to crush the insides down a little, then top with crispy chickpeas, a generous drizzle of sauce and the tomato mixture. Serve with hot sauce, if desired. Per Serving 426kcals, 6.9g fat (0.9g saturated), 78.6g carbs (20.2g sugars), 16g protein, 17.6g fibre, 0.189g sodium
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Easy Food 59
21/09/2018 11:04
Tuesday
Ravioli lasagne Serves 6
1 tbsp olive oil 500g beef mince 1 onion, chopped 1 red pepper, deseeded and chopped 3 garlic cloves, crushed 1 tsp dried basil Salt and black pepper 2 x 400g tins of chopped tomatoes 140g tomato purée 2 large handfuls of spinach, roughly chopped 500g spinach and Ricotta ravioli 200g Mozzarella, grated
1 Heat the olive oil in a large pan over a medium heat. Add the mince and cook for 6-8 minutes, breaking up any lumps with a wooden spoon. Drain away any fat. 2 Add the onion, pepper, garlic, basil and some salt and pepper. Cook for 3-4 minutes until softened. Add the tomatoes and tomato purée and stir to combine. Lower the heat, cover with a lid and simmer for 30 minutes, stirring occasionally. Season to taste. 3 Stir in the spinach to wilt. Preheat the oven to 190˚C/170˚C fan/gas mark 5. 4 To assemble the lasagna, spread one third of the meat sauce into a large baking dish. Scatter one third of the Mozzarella on top of the sauce. Cover this with half of the uncooked ravioli. Repeat the layers with
another third of the meat sauce, another third of the cheese and the remaining ravioli. Finish with the remaining the sauce and cheese. 5 Bake for 30 minutes or until the cheese is golden brown and the filling is bubbling. 6 Allow to stand for 10 minutes, then slice and serve with a salad. Per Serving 502kcals, 19g fat (8.7g saturated), 43.9g carbs (10.2g sugars), 40.2g protein, 6.7g fibre, 0.541g sodium
To serve: Green salad
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OCTOBER 2018
21/09/2018 11:04
what's for dinner? weeknight meals
Wednesday
Salmon piccata Serves 4
4 salmon fillets Salt and black pepper 60g plain flour 30g butter 1 tbsp olive oil 4 garlic cloves, crushed 60ml white wine 250ml vegetable or chicken stock 3 tbsp lemon juice 1 heaping tsp cornflour 4 tbsp capers, rinsed and drained To serve: Mashed potato Fresh parsley, chopped Green vegetables
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1 Season the salmon fillets evenly on both sides. Place the flour in a shallow dish and dredge the salmon, coating it evenly on all sides. Shake off any excess and place the salmon on a plate. 2 Heat half of the butter with the olive oil in a large pan over a medium-high heat. Cook the salmon skin side-down for 4-5 minutes until just cooked to your liking. Transfer to a warm plate, tent loosely with foil and set aside. 3 Add the remaining butter to the pan and allow to melt. Add the garlic and cook for 30 seconds longer. 4 Pour in the wine and bring to a boil, scraping any sticky bits from the bottom of the pan using a wooden spoon. Cook for 2-3 minutes until almost evaporated, stirring occasionally. 5 Add 200ml of the stock along with the lemon juice. Bring to a boil and cook for 2-3 minutes. 6 Mix the cornflour with the remaining 50ml
stock, whisking well to combine. Pour the mixture into the pan and stir through to create a sauce. Cook for one minute or until slightly thickened. Season to taste. 7 Remove from the heat and stir in the capers. Place the salmon on serving plates with some mashed potato. Pour over the sauce, scatter with fresh parsley and serve with some green vegetables on the side. Per Serving 383kcals, 21.1g fat (6.1g saturated), 10.6g carbs (0.7g sugars), 36.4g protein, 0.8g fibre, 0.623g sodium
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21/09/2018 11:05
Thursday
One-pot chicken and orzo Serves 4 2 tbsp olive oil 3 carrots, chopped 1 onion, sliced 2 garlic cloves, crushed 100g orzo pasta 500ml chicken stock Salt and black pepper Handful of fresh parsley, chopped 120g frozen peas 100ml cream 1 rotisserie chicken, picked and shredded To serve: Parmesan, grated
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1 Heat the oil in a large pan over a mediumhigh heat and cook the carrots and onion for 4-5 minutes. Add the garlic and cook for 30 seconds, stirring. 3 Add the orzo, stock and some salt and pepper. Cover with a lid, reduce the heat to medium-low and simmer for 8-10 minutes or until the orzo is cooked to al dente. 4 Stir in the parsley, peas, cream and shredded chicken. 5 Turn the heat to medium-high and cook for 3-4 minutes to warm everything through. 6 Serve topped with grated Parmesan.
Top Tip
This is a g rea way to use t up leftover ro ast chicken!
Per Serving 586kcals, 24g fat (5.9g saturated), 26.7g carbs (5.6g sugars), 63.6g protein, 3.5g fibre, 0.683g sodium
OCTOBER 2018
21/09/2018 11:05
what's for dinner? weeknight meals
Friday
Herby autumn chicken traybake Serves 4 1½ tbsp red wine vinegar 3 garlic cloves, crushed 1 tbsp fresh thyme leaves 1 tbsp fresh sage, chopped 1 tbsp fresh rosemary, chopped 4 tbsp olive oil 4 bone-in, skin on chicken thighs and 4 drumsticks Salt and black pepper 1 large sweet potato, peeled and cubed
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400g Brussels sprouts, trimmed and halved 2 apples, peeled and cubed 2 shallots, peeled and cubed 4 strips streaky smoked bacon, sliced into lardons 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2 In a large resealable bag, combine the red wine vinegar, garlic, herbs and half of the oil. Add the chicken and season with salt and pepper. Seal the bag, squeezing any air out, and then massage the mixture over the chicken until it’s completely coated. Set aside for 20 minutes. 3 Combine the sweet potato, Brussels
sprouts, apples and shallots and divide between two large, rimmed baking trays. Drizzle one tablespoon of olive oil over each tray, season with salt and pepper and toss to coat. Spread out into an even layer. 4 Remove the chicken from the marinade and place on top of the vegetable mixture. 5 Scatter the lardons evenly over everything. Bake for 35 minutes or until the vegetables are golden and the chicken is completely cooked throughout. Sprinkle with more herbs and serve immediately. Per Serving 485kcals, 23.1g fat (5.7g saturated), 37.7g carbs (17.1g sugars), 35.1g protein, 9g fibre, 0.291g sodium
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21/09/2018 11:06
Saturday Cumin and sage pork chops with onions Serves 4 3 tbsp cumin 2 tbsp dried sage 1 tsp cinnamon Salt and black pepper 1 x 450g pork fillet, sliced 2cm thick 3 tbsp rapeseed oil 2 onions, thinly sliced 2 tbsp red wine 4 tbsp ketchup 2 tsp chilli powder 30g butter
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To serve: Roast potatoes, wedges or rice 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. In a small bowl, combine the cumin, sage, cinnamon and some salt and pepper. Remove two teaspoons of the mixture and set aside for the sauce. 2 Rub the spice mixture into the slices of pork. Set aside for 10-15 minutes before cooking. 3 Heat half of the rapeseed oil in a large ovenproof pan over a medium heat. Sear the pork for two minutes per side until nicely browned, then transfer to the oven for 12-14 minutes or until cooked throughout. 4 Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes.
5 Return the pan to the hob over a mediumhigh heat and add the remaining rapeseed oil. When hot, cook the onions for 5-6 minutes until they begin to soften, stirring often. 6 Add the wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon. 7 Turn the heat to medium and stir in the ketchup, chilli powder and reserved spice mixture. Cook for 2-3 minutes, then stir in the butter until melted. 8 Place the pork medallions on serving plates and add a generous dollop of the onions. Serve with roast potatoes, wedges or rice. Per Serving 387kcals, 22.1g fat (6.1g saturated), 13.3g carbs (5.9g sugars), 31.6g protein, 3.1g fibre, 0.323g sodium
OCTOBER 2018
21/09/2018 11:06
what's for dinner? weeknight meals
Dessert Sticky date and ginger cake Serves 10-12 140g dried, pitted dates, chopped into small pieces 80ml vegetable oil, plus extra for greasing 70g black treacle 1 tsp fresh ginger, grated 1 large egg 180ml buttermilk 250g plain flour 1 tsp bicarbonate of soda 1 tbsp ground ginger ½ tsp cinnamon 50g dark muscovado sugar
1 Place the dates in a bowl and pour over 120ml boiling water; soak for 30 minutes. Grease and line a 28 x 19cm baking tin. 2 In a bowl, whisk the oil, treacle and fresh ginger to combine. 3 In a jug, whisk the egg and buttermilk. 4 In a large bowl, combine the flour, bicarbonate of soda, ground ginger, cinnamon and sugar. 5 Preheat the oven to 160˚C/140˚C fan/gas mark 3. 6 Use a food processor or stick blender to whizz the dates together with their liquid to form a thick purée. 7 Add the treacle mixture, the egg mixture and the puréed dates into the bowl with the flour. Stir together briefly until just combined into a thick batter.
8 Transfer the batter into the prepared tin and smooth the top. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. 9 Allow the cake to cool in the tin for a few minutes, then transfer to a wire rack and allow to cool completely. 10 The cake will be at its best 2-3 days after baking. Wrap the cake in parchment paper and then in a layer of foil to store. 11 To serve, whip the cream, cinnamon and icing sugar. Serve the ginger cake with dollops of the cinnamon cream. Per Serving 269kcals, 9.5g fat (2.4g saturated), 43.1g carbs (19.2g sugars), 4.4g protein, 1.9g fibre, 0.162g sodium
For the cinnamon whipped cream: 250ml cream ¾ tsp cinnamon 2 tbsp icing sugar
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Easy Food 65
21/09/2018 11:06
Sunday
Baked egg and chips Serves 2 2 potatoes 2 tbsp olive oil 1 tsp smoked paprika Salt and black pepper 2 tomatoes, halved 4 eggs
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1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. 2 Scrub the potatoes clean and pierce the skin of each one several times using a fork or the tip of a sharp knife. Cook in the microwave for five minutes, turning over halfway through. 3 One cool enough to handle, cut the potatoes into chunky wedges and place on a large rimmed baking tray. Drizzle over the oil and season with paprika, salt and pepper. Toss to coat evenly. Roast for 25 minutes or until lightly golden, turning halfway through.
4 Make four spaces on the baking tray and crack an egg into each one. Add the tomato halves, cut side-up. Season the tomatoes and eggs with salt and pepper. Return the tray to the oven for 7-8 minutes or until the eggs are cooked to your liking. Per Serving 388kcals, 19.9g fat (4.3g saturated), 39.5g carbs (6.5g sugars), 15.9g protein, 7g fibre, 0.22g sodium
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OCTOBER 2018
21/09/2018 11:06
what's for dinner? weeknight meals
Dessert
Waffle pudding Serves 6-8
12 packaged waffles 50g butter, plus extra for greasing 200g dark chocolate chips ½ tsp cinnamon 450ml cream 200ml milk 4 large eggs, beaten 1 tsp vanilla extract 100g sugar, plus extra for sprinkling
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1 Grease a 20cm baking dish with butter. 2 Butter one side of the waffles. Arrange four slices, buttered side-down, into the dish. 3 Scatter with half of the chocolate chips and sprinkle lightly with half of the cinnamon. Add another layer of four waffles, buttered sidedown. Scatter the remaining chocolate chips and cinnamon on top. 4 Finish with the remaining waffles, again buttered side-down. 5 In a bowl, whisk together the cream, milk, eggs, vanilla extract and sugar.
6 Pour the mixture over the waffles. Press the waffles down slightly. Sprinkle the top lightly with sugar. Allow to stand at room temperature for at least one hour. 7 Preheat the oven to 180°C/160˚C fan/gas mark 4. Place the dish inside a larger baking dish and pour in enough water to come half way up the sides of the smaller dish. 8 Bake in the middle of the oven for one hour or until the top is crisp and golden. Per Serving 536kcals, 29.1g fat (11.1g saturated), 57.3g carbs (27.8g sugars), 11.2g protein, 2.5g fibre, 0.119g sodium
Easy Food 67
21/09/2018 11:07
Loose ends
Make cinnamon toast as a treat. In a bowl, combine 50g softened butter with 40g sugar, ¾ tsp cinnamon and ½ tsp vanilla extract. Turn the grill on to a high heat and toast one side of 4 slices of bread to your liking. Flip the bread over and toast the second side very lightly. Spread with the cinnamon butter and place back under the grill until caramelised.
Make a double batch of the garlic hummus sauce and use it as a salad dressing or in a lunchtime pitta with crunchy vegetables, crumbled Feta and mixed leaves.
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If you have a small amount of cream left over, an easy way to whip it without getting out the electric whisk is simply to shake the (closed!) pot for 1-2 minutes until thickened — perfect for a sneaky dessert or Irish coffee for one!
Add a dollop of treacle the next time you’re baking brown bread to lend a darker, more caramelised flavour.
Buttermilk is also great for making breads, as its acidity works with bicarbonate of soda to act as the raising agent.
Speaking of bicarbonate of soda, this is a secret weapon in the kitchen. Mix it with just enough water to form a paste, then spread over countertop stains. Leave for 10-15 minutes, then gently wipe away using a damp cloth — the stains should have vanished. If you’re soaking particularly greasy dishes before washing, add a scoop of bicarb to the soaking water to make them even easier to clean. Try adding some to your warm water when mopping floors or cleaning your microwave for extra sparkly results.
You can substitute ketchup in place of tomato purée in most soups, stews and casseroles; just be aware that it will add an extra touch of acidity due to its vinegar content.
OCTOBER 2018
21/09/2018 11:07
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21/09/2018 12:56 p.m.
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OCTOBER 2018
20/09/2018 17:42
From the
what's for dinner? game
BUTCHER'S BLOCK Local butcher Michael Fleming says, “game on” this season I notice some butchers are beginning to stock a selection of game. What are the advantages of choosing game over more regular meats? Game can be more flavoursome than farmed meats, and makes a lovely break from the normal rotation. Game can also be a nice treat for a dinner party or special occasion. It’s also worth considering that it’s a natural and sustainable type of meat, and much kinder to the environment than conventional farming. What kinds of game are in season right now in Ireland? There are tightly controlled laws around hunting in Ireland, and these dictate when particular types of game may be shot. At the moment, it’s open season for certain types of venison, hare, grouse, mallard (duck), teal (small wild duck), geese and several other kinds of wild fowl. Pigeon and partridge will come into season on November 1st. Rabbit has no season and is available all year. Is game more expensive than regular meat? It would usually be a little more expensive, although obviously the cost varies depending on what type you’re looking for. What should I look out for when buying game? The first thing would be to make sure it’s Irish. After that, look for a clear complexion; it shouldn’t have a very strong smell or a tacky quality to its surface. What is the best game meat to try cooking at home for the first time? I’d recommend trying venison steaks. What kind of meat is venison? What does it taste like? Venison, or deer, is a lean red meat. It has a deeper colour and richer flavour than beef, but is similar in texture.
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Is venison good for you? Yes, it is. It’s very low in fat but rich in protein. What are the best ways to cook venison? Because it’s so lean, venison needs to be cooked either extremely briefly over a high heat, or else low and slow in braises and casseroles, depending on the cut. I’d recommend pan-frying venison steaks, while haunches can be treated much like you would a leg of lamb. Any other cuts will make the most delicious stew or pie. What kind of meat is wood pigeon? What does it taste like?
Easy game pie Serves 6 1 tsp olive oil 200g pancetta or streaky bacon, chopped 2 small onions, chopped 2 carrots, peeled and chopped 200g button mushrooms, halved 3 x 250g packs of game pie mix, or 750g venison, cubed 1 tbsp rosemary, leaves picked and chopped 1 tbsp thyme leaves 1 bay leaf Salt and black pepper 1 tbsp plain flour 200ml red wine 400ml beef stock 1 x 320g sheet of puff pastry, thawed if frozen 1 egg, beaten 1 Preheat the oven to 170°C/150°C fan/gas mark 3. 2 Heat the olive oil in a large casserole dish over a medium heat. Add the pancetta and cook for 5-6 minutes until golden. Use a slotted spoon to transfer the pancetta to a plate and set aside. 3 Turn the heat to low. Add the onions to the pan and cook for 8-10 minutes until soft.
Wood pigeons are small, but their breasts make a lovely starter for a dinner party. It’s a red meat, more similar to duck than chicken in terms of flavour, but it’s much leaner than duck. Is pigeon good for you? Like venison, it’s lean but quite high in protein. Watch out for stray pellets, however — chomping down unawares may damage a tooth! What are the best ways to cook pigeon? Like venison, pigeon is very lean, so quick cooking over a high heat is best. Try searing pigeon breasts in a very hot pan and then finishing in the oven for just a few minutes.
4 Turn the heat to medium. Stir in the carrots and mushrooms and cook for two minutes. 5 Add the meat, rosemary, thyme and bay leaf. Season with salt and pepper and cook for 4-5 minutes, stirring. Sprinkle over the flour and cook for 2-3 minutes, stirring. 6 Stir in the wine and beef stock. Bring to a simmer, then cover tightly with foil and place the casserole lid on top. Place in the oven for three hours, removing to stir occasionally. 7 If the sauce is still quite thin, transfer the casserole to the hob and bubble over a medium-high heat for 10 minutes, uncovered, until slightly thickened. 8 On a lightly floured work surface, roll out the pastry to about 3mm in thickness. Increase the oven temperature to 180˚C/160˚C fan/gas mark 4. 9 Transfer the stew mixture to a large pie dish and place the pastry on top of the pie. Trim off any excess, crimp the edges together and brush the top with beaten egg. Use the tip of a sharp knife to poke a couple of holes in the pastry to allow steam to escape. 10 Place in the centre of the oven and bake for 40-45 minutes, until the pastry is puffed and golden. Per Serving 639kcals, 32.5g fat (5g saturated), 31.9g carbs (2.9g sugars), 45.9g protein, 2.3g fibre, 1.047g sodium
Easy Food 71
20/09/2018 17:43
Magic
in minutes Have dinner on the table in no time with these quick-fix favourites
72 Easy Food
EF134_072-076_15-Minute meals.indd 72
OCTOBER 2018
21/09/2018 11:55
what’s for dinner? 15-minute meals
QUICK PRAWN LAKSA Serves 4 1 tbsp vegetable oil 3 tbsp Thai red curry paste 800ml vegetable stock 1 x 400ml tin of coconut milk 2 tsp fish sauce 1 tsp brown sugar Juice of 1 lime 300g straight-to-wok rice noodles 300g cooked prawns
SPEEDY YAKI SOBA Serves 4 For the sauce: 8 tbsp mirin 4 tbsp soy sauce 2 tbsp Worcestershire sauce For the stir-fry: 320g dried soba noodles 3 tbsp sesame oil 2 onions, sliced ½ head of cabbage, sliced www.easyfood.ie
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To serve Handful of fresh coriander, roughly chopped 1 red chilli, finely sliced 1 Heat the oil in a saucepan over a mediumhigh heat. Add the curry paste and cook for two minutes. 2 Add the stock and coconut milk, stir to combine and bring to the boil. 3 Add the fish sauce, sugar and lime juice. Add the rice noodles and cook for 3-4 minutes
250g mushrooms 6 spring onions, finely sliced 2 large garlic cloves, thinly sliced 1 In a bowl, combine the ingredients for the sauce. Set aside. 2 Cook the noodles according to the package instructions. Drain in a colander, then drizzle over half of the sesame oil and set aside in the colander. 3 Meanwhile, heat the remaining sesame oil in a pan over a medium-high heat. Cook the onions and cabbage for five minutes until
until softened. Add the prawns and warm through for 2-3 minutes. Divide between bowls and top with fresh coriander and some sliced red chilli, to serve. Per Serving 546kcals, 34.6g fat (23.1g saturated), 34.7g carbs (7.8g sugars), 24.9g protein, 3g fibre, 1.04g sodium
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softened. Add the mushrooms and cook for two minutes. Stir in the spring onions and garlic and cook for one minute longer. 4 Add the noodles and stir-fry for two minutes to heat through. Pour in the sauce and cook for another two minutes until everything is well coated and hot. Serve immediately. Per Serving 490kcals, 11.2g fat (1.6g saturated), 90.4g carbs (16.6g sugars), 16.6g protein, 4.8g fibre, 1.903g sodium
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Easy EasyFood Food69 73
21/09/2018 11:56
TURKEY SLOPPY JOES Serves 4 1 tbsp olive oil 500g turkey mince 1 onion, chopped 1 garlic clove, chopped 200ml tomato passata 2 tbsp brown sugar 60ml barbecue sauce 1 tbsp Worcestershire sauce Salt and black pepper 4 burger buns
1 Heat the oil in a large pan over a mediumhigh heat.Cook the turkey, onion and garlic and cook for 4-5 minutes until completely browned throughout, breaking any lumps up with a spoon. 2 Add the tomato passata, sugar, barbecue sauce and Worcestershire sauce and stir to combine well. Season to taste. Reduce the heat and simmer for 4-5 minutes until the sauce has thickened. 3 Serve on your favourite burger buns with some coleslaw on the side. Per Serving 432kcals, 14.2g fat (2.5g saturated), 45.1g carbs (12.6g sugars), 30.1g protein, 1.9g fibre, 0.26g sodium
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74 Easy Food
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OCTOBER 2018
21/09/2018 11:56
what’s for dinner? 15-minute meals
FRESH PASTA WITH LEMON, BROCCOLI AND PINE NUTS Serves 2-4 3 tbsp pine nuts, toasted Salt and black pepper 200g fresh egg short pasta, such as penne, fusilli or farfalle 40g butter 150g tenderstem broccoli, chopped 2 garlic cloves, crushed Zest and juice of 1 lemon 1 tsp dried chilli flakes (optional) 2 tbsp olive oil To serve: Parmesan, grated
1 Place the pine nuts in a dry pan over a medium heat. Toast for 2-3 minutes until golden, shaking the pan often and watching carefully to make sure they don’t burn. 2 Bring a large pan of salted water to a boil over a high heat and cook the pasta according to the package instructions. 3 Add the butter to the pan with the pine nuts and melt over a medium-high heat. Add the broccoli and cook gently for 2-3 minutes. 4 Add the garlic and cook for one minute longer. Stir in the lemon zest and juice and the chilli flakes, if using. Season well with salt and black pepper, then remove from the heat. 5 Drain the pasta, reserving a little of its cooking liquid, then add to the pan with the broccoli mixture. Drizzle over the olive oil and stir well, adding a splash of cooking water if needed to loosen the sauce. 6 Divide between serving bowls and scatter with grated Parmesan.
Top Tip
:
Use whole m pasta eal extra for fibre
Per Serving 574kcals, 41.1g fat (13.5g saturated), 44g carbs (36.9g sugars), 11.8g protein, 3.9g fibre, 0.219g sodium
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Easy Food 75
21/09/2018 11:56
ONE-PAN CHORIZO AND BEANS Serves 2 1 tbsp olive oil 60g chorizo, sliced ½ an onion, chopped ½ tsp smoked paprika 1 x 400g tin of butter beans, rinsed and drained 250g tomato chilli pasta sauce 1 tbsp red wine vinegar Salt and black pepper
1 Heat the olive oil in a pan over a medium heat. Add the chorizo and onion and cook for 5-6 minutes, stirring occasionally. Stir in the smoked paprika. 2 Add the beans, pasta sauce and vinegar. Simmer for 3-4 minutes until slightly thickened. Season to taste. 3 Serve the chorizo and beans with mixed leaves and some crusty bread.
To serve: Mixed leaves Crusty bread (optional)
Per Serving 441kcals, 23.7g fat (5.3g saturated), 32.5g carbs (1.3g sugars), 19.4g protein, 8.8g fibre, 0.45g sodium
76 Easy Food
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OCTOBER 2018
21/09/2018 11:57
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
78-98 IN THIS SECTION
EASY FOOD FAVOURITES, p78 We're throwing a celebratory dinner party with some of our favourite recipes for easy entertaining
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THE SOUPER BOWL, p82
Comfort food is at the peak of its game when even the bowl is part of the meal!
WHEN IT'S TIME TO PARTY, p88
Celebrate the right way with these stunning desserts
15 WAYS WITH WARMING SPICES, p96
Tasty, seasonal ways to use cinnamon, turmeric and ginger
Easy Food 77
21/09/2018 12:55
EasyFood
favourites
We’re throwing a celebratory dinner party with some of our all-time favourite recipes for entertaining
78 Easy Food
EF134_078-081_Fav recipes.indd 78
OCTOBER 2018
21/09/2018 14:13
cooking for fun dinner party
Canapé: Spicy prawn and guacamole cones
250g raw prawns, peeled and deveined 200g guacamole
Makes 16 1 x 335g pack of corn tortillas, cut in half Olive oil, for brushing 1 red chilli Zest 1 lime, plus extra wedges, to serve 3 spring onions, roughly chopped Small bunch fresh coriander 1 ripe tomato 1 tsp caster sugar
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 Microwave the tortillas on high for 20 seconds to make them more pliable. 3 Carefully roll each tortilla half into a cone shape, ensuring the hole in the bottom isn't too big. Fold the excess on the inside and press to bond together. Use a toothpick to secure the tortilla together. Place each cone upside down in a cup of a mini muffin tin. Brush olive oil very lightly on the outside of each cone.
4 Bake the cones for 12-15 minutes until crispy enough to hold their shape. Remove from the oven and cool. 5 In a food processor, combine the chilli, lime zest, spring onions, half of the coriander and tomato. Whizz into a rough marinade. 6 Place the prawns in a bowl and spoon over the marinade. Set aside for 30 minutes. 7 Heat the oil in a large pan over a medium-high heat and cook the prawns for 3-4 minutes per side until pink all over and cooked throughout. Remove to a plate and allow to cool. 8 Fill each cooled cone with one teaspoon of guacamole and a few of the prawns, then top with reserved coriander leaves. Serve the cones at room temperature. Per Serving 92kcals, 3.3g fat (0g saturated), 11.3g carbs, 0.8g sugars, 5.1g protein, 2g fibre, 0.087g sodium
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Founders ’ pick
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Easy Food 79
21/09/2018 14:13
Main course: Pistachiocrusted lamb rack with cherry jam Serves 4 1.2kg lamb rack, with a thin layer of fat Salt and black pepper 1 tbsp vegetable oil 4 tbsp rosemary, finely chopped 60g pistachios, crushed 3 tbsp breadcrumbs 2 tbsp Dijon mustard For the cherry jam: 1 x 400g tin of pitted cherries Juice of 1 lemon 1 tbsp caster sugar Pinch of salt 1 tsp cornflour, whisked with ½ tsp water
pick Staff
the lamb rack on all sides until browned. 3 Stir together the rosemary, pistachios, breadcrumbs and mustard until a paste forms. Spread all over the lamb. 4 Transfer to a roasting tin fitted with a wire rack and cover with foil. Cook in the oven for 25 minutes for medium-well. 5 Meanwhile, purée the cherries in a blender until smooth. Pour into a saucepan and whisk in the remaining jam ingredients. Bring to a boil, then reduce the heat and simmer for five minutes until thickened. 6 Remove the lamb from the oven and transfer to a chopping board. Cover with tin foil and leave to rest for 10 minutes before slicing. Serve with the cherry jam Per Serving 864kcals, 37g fat (10.3g saturated), 41.9g carbs, 4.5g sugars, 88.9g protein, 4.1g fibre, 0.493g sodium
1 Preheat the oven to 240˚C/220˚C fan/gas mark 9 and season the lamb well with salt and black pepper. 2 Heat the oil in a large frying pan and sear
Tarragon-mustard roasted vegetables Serves 4 800g new potatoes, halved 400g carrots, peeled and roughly chopped 400g turnips, peeled and roughly chopped 2 large beetroots, peeled and roughly chopped 1 tbsp vegetable oil Sea salt and black pepper 2 tbsp wholegrain mustard A handful of fresh tarragon, chopped 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Toss the potatoes, carrots, turnips and beetroot with oil, salt and pepper. 2 Spread onto a baking tray (or two, if needed) and roast for 35-40 minutes until tender and crisp on the edges. 3 Whisk together the mustard and tarragon. Toss this mixture with the hot vegetables just before serving. Per Serving 279kcals, 4.6g fat (0.8g saturated), 54.8g carbs, 15.6g sugars, 7g protein, 10.2g fibre, 0.368g sodium
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OCTOBER 2018
21/09/2018 3:24 p.m.
cooking for fun dinner party
Cake: The best chocolate cake ever
pick ’ s r e d Rea
Serves 16 450g plain flour 650g granulated sugar 155g cocoa powder 1 tsp bicarbonate of soda ½ tsp baking powder ½ tsp salt 4 large eggs 350ml buttermilk 350ml warm water 115ml vegetable oil 1 tsp vanilla extract For the icing: 300g unsalted butter, at room temperature 220g cream cheese, at room temperature 120g cocoa powder 3 tsp vanilla extract 800g icing sugar, sifted 60ml milk (or as needed) To decorate Chocolate chips 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease three 23cm round cake tins and line with parchment paper. 2 Mix together the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt in a mixing bowl. 3 Add the eggs, buttermilk, warm water, oil and vanilla. Beat until smooth. 4 Divide the batter among the three prepared tins and bake for 30-35 minutes or until a skewer inserted into the centre of each cake comes out clean. Remove from the oven and leave the cakes to cool. 5 Meanwhile, beat the butter and cream cheese for the icing until fluffy. Add the cocoa and vanilla and beat until combined. 6 Gradually beat in the icing sugar until incorporated. Add a splash of milk to make the icing a spreadable consistency. 7 Spread some of the icing over one of the cakes, then sandwich another sponge on top. Repeat this again, then spread the remaining icing over the top and sides of the cake. Decorate with chocolate chips. Per Serving 760kcals, 30.7g fat (15.9g saturated), 123.3g carbs (91.5g sugars), 9.7g protein, 5.9g fibre, 0.349g sodium
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Easy Food 81
21/09/2018 3:24 p.m.
The souper bowl
Comfort food is at the peak of its game when even the bowl is part of the meal!
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OCTOBER 2018
21/09/2018 11:49
cooking for fun bread bowl
CHICKEN STEW Serves 4 70g butter 1 onion, finely chopped 2 celery stalks, finely chopped 4 carrots, peeled and chopped 60g plain flour 550ml chicken stock 200ml cream 120g frozen peas Salt and black pepper 250g cooked chicken, chopped To serve: 4 bread rolls, tops sliced off, insides hollowed out
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1 Melt the butter in a large pan over a medium heat. Cook the onion, celery and carrots for 6-8 minutes until softened. Season with salt and pepper. 2 Add the flour and cook for one minute, stirring constantly. 3 Stir in the chicken stock and stir well. 4 Add the cream and cook for 4-5 minutes until thickened, stirring constantly. 5 Stir in the chicken and peas. Reduce the heat to a gentle simmer and cook for a further 30 minutes. 6 Season to taste, then ladle into bread bowls and serve immediately. Per Serving 434kcals, 19.3g fat (11g saturated), 38.3g carbs (8.5g sugars), 25.2g protein, 4.3g fibre, 0.85g sodium
Easy Food 83
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BROCCOLI AND CHEDDAR SOUP Serves 4 60g butter 1 large onion, chopped 3 garlic cloves, crushed 2 carrots, chopped Salt and black pepper 800g broccoli florets 120ml milk 120ml cream 950ml chicken stock 1½ tbsp cornflour 2 tbsp water 200g mature Cheddar, grated 4 bread rolls, tops sliced off, insides hollowed out
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1 Melt the butter in a large pot over a medium heat. Cook the onion for 6-7 minutes until softened and almost transparent. Add the garlic and cook for one minute. 2 Add the carrots and broccoli and season with salt and pepper. Cook for 3-4 minutes, then pour in the milk, cream and stock. 3 Bring to a boil, then reduce the heat and allow to simmer for 15-20 minutes until the vegetables are tender. 4 Use a stick blender to whizz together until almost smooth.
5 In a small bowl, whisk together the cornflour and water into a smooth slurry. Add to the soup and stir for 2-3 minutes over a medium-high heat. 6 Add the grated Cheddar and stir until melted. Season to taste and ladle into bread bowls to serve. Per Serving 531kcals, 32.6g fat (19.7g saturated), 39.1g carbs (10.5g sugars), 23.4g protein, 7g fibre, 1.456g sodium
Top Tip:
Don’t t hr you’ve ow out the bread remov ed f rolls — chop in rom your and m t ake cr o cubes outons whizz ,o in and us to breadcru r e in an mbs other r ecipe.
OCTOBER 2018
21/09/2018 11:49
cooking for fun peanut butter cooking for fun bread bowl
VEGGIE CHILLI BOWLS Serves 4 1 tbsp olive oil 1 red onion, roughly chopped 3 mixed peppers, deseeded and chopped 2 red chillies, chopped 3 garlic cloves, crushed 2 tsp ground coriander 2 tsp ground cumin 1 tsp smoked paprika 1 tbsp dried oregano 1 x 400g tin of chopped tomatoes 1 tbsp red wine vinegar ½ tbsp brown sugar 500ml vegetable stock 1 x 400g tin of kidney beans, rinsed and drained
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Large handful of fresh coriander, finely chopped, leaves and stalks separated Juice of ½ a lime 4 bread rolls, tops sliced off, insides hollowed out 40g tortilla chips, lightly crushed 80g Cheddar, grated 3 pickled jalapeños from a jar, chopped 1 Heat the oil in a large pan over a mediumhigh heat and cook the onion for five minutes. Add the peppers and cook for 8-10 minutes more. Add the chillies, garlic, spices and oregano and cook for 2-3 minutes longer. 2 Stir in the tinned tomatoes, red wine vinegar, sugar and stock, then bring to the boil. Reduce the heat and simmer for 25-30 minutes.
3 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Add the beans, coriander stalks and lime juice and cook for 3-4 minutes longer. 4 Ladle the chilli into the bread bowls and top with the crushed tortillas and grated cheese. Place on a baking tray and bake for 10 minutes or until the cheese has melted. 5 In a small bowl, combine the coriander leaves and the jalapeños. Scatter over the chilli to serve. Per Serving 292kcals, 5.5g fat (1.8g saturated), 47.8g carbs (6.2g sugars), 15.3g protein, 8.1g fibre, 0.476g sodium
Easy Food 85
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EGGY BRUNCH BOWLS Serves 4 4 bread rolls, tops sliced off, insides hollowed out 4 slices of ham 2 tomatoes, chopped 4 eggs Salt and black pepper 60g Mozzarella, grated 2 tbsp chives, snipped 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. 2 Line each bread bowl with a slice of ham and add the chopped tomato. Carefully crack an egg into each one. Season with salt and black pepper.
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3 Top with the Mozzarella and chives. 4 Place the top back on each roll. Wrap the rolls in tin foil and bake for 20 minutes for runny yolks, or until the eggs are cooked to your liking. 5 Remove from oven, unwrap and serve immediately. Per Serving 207kcals, 9.3g fat (3.7g saturated), 15.6g carbs (3.6g sugars), 13.8g protein, 0.9g fibre, 0.503g sodium
Top Tip:
Mix up the filli ngs! Tr turkey y sun-dr , chopped sp sliced ied tom inach, spring atoes, on chopp ed cheese ions, differe nt typ , cooke e s chopp d of b acon, ed fried m sausages, fr cooked ied on ushroo ions, spoon ful of b ms, chilli fla kes, a aked b potato eans, cubes ...or wh cooked sound atever s delic ious!
MAY 2018
21/09/2018 11:50
cooking for fun peanut butter cooking for fun bread bowl
CHEESY MEATBALL, PASTA AND PARMESAN BOWLS Serves 6 For the meatballs: 500g beef mince 1 egg, beaten 30g Parmesan, grated 60g breadcrumbs Pinch of dried chilli flakes Salt and black pepper ½ tsp Italian seasoning For the soup: 2 tbsp olive oil 30g butter 1 onion, chopped 3 garlic cloves, crushed 1l chicken stock 2 x 400g tins of chopped tomatoes Pinch of sugar 2 tbsp fresh basil, chopped
1 tsp Italian seasoning 2 bay leaves ½ tsp dried oregano ¼ tsp dried chilli flakes 200g small conchiglie (pasta shells) 30g Parmesan, grated 300g Mozzarella, grated To serve: 6 bread rolls, tops sliced off, insides hollowed out 1 Combine all meatball ingredients in a large mixing bowl and gently mix together until well combined. Shape into small balls and refrigerate for 30 minutes. 2 Heat the olive oil and butter in a large saucepan over a medium heat. Cook the onion for 6-7 minutes until softened. Add the garlic and cook for one minute.
3 Add the stock, tomatoes, sugar, basil, Italian seasoning, bay leaves, oregano and chilli flakes. Gently add the meatballs. Stir and bring to a boil, then reduce the heat to simmer for 30 minutes. 4 Add the pasta and simmer for 10-12 minutes until cooked to al dente, stirring occasionally. Remove the bay leaves. 5 Stir in the grated Parmesan and cook over a low heat for 2-3 minutes. 6 To serve, preheat the grill to a high heat. Ladle the soup into bread bowls and top with the Mozzarella. Place on a baking tray and place under the hot grill for 3-4 minutes until the cheese is bubbling. 7 Remove from the oven and garnish with chopped fresh basil to serve. Per Serving 689kcals, 22.3g fat (8.7g saturated), 70.5g carbs (10.6g sugars), 46.5g protein, 3.7g fibre, 1.249g sodium
Berenice Beukes “Following the steps was very straightforward. The combination of flavours created a lovely aroma in the kitchen. Instead of simply adding the meatballs to the sauce, I lightly fried them before adding and this gave them some extra depth. I used a brown seeded loaf instead of bread rolls; I cut it in three and filled as per the recipe. The bubbly, cheesy end product looked and tasted really good. I served it with a side of avocado, mini cucumbers and tomatoes from a friend’s garden, I shared the meal with a friend and we both really enjoyed it. This will definitely be a dish for the cooler nights when I’m not working.”
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Easy Food 87
21/09/2018 11:50
When it’s time TO PARTY Celebrate in style with these stunning creations
88 Easy Food
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OCTOBER 2018
21/09/2018 12:07
Cook the SPRINKLE CUPCAKES Makes 12 For the cupcakes: 140g butter, at room temperature 140g caster sugar 3 eggs 170g self-raising flour 1 tbsp milk For the buttercream: 400g icing sugar 200g unsalted butter, at room temperature 1 tsp vanilla extract 2 tbsp milk Assorted sprinkles
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Cover 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4 and line a 12-cup muffin tin with paper cases. 2 In a large bowl, beat together the butter and the sugar. Add the eggs one at a time, beating well after each addition. 3 Fold in the flour and add the milk. Spoon into the cases and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely. 4 In a large bowl, beat together all of the ingredients for the buttercream until smooth. Add a splash of extra milk if the icing is too thick.
cooking forfor funfun celebration desserts cooking celebration cakes
5 Spoon the buttercream into a piping bag fitted with your nozzle of choice and pipe onto the cooled cupcakes. Decorate the cupcakes with different types of sprinkles. Per Serving 448kcals, 24g fat (15.2g saturated), 56.3g carbs (44.8g sugars), 3.1g protein, 0.4g fibre, 0.085g sodium.
Top T
ip: Use a p otato sc oop to divid e the m ix amongs the case s. You will get the same amount in each and have an even ba tch every ti me.
Easy EasyFood Food 89
21/09/2018 12:07
APPLE CRUMBLE CAKE Serves 12-16 100g butter, at room temperature 300g caster sugar 2 large eggs 1 tsp vanilla extract 250g plain flour 1 tsp bicarbonate of soda 1 tsp salt 2 tsp ground cinnamon 4 Granny Smith apples, peeled, cored and roughly chopped For the icing: 180g cream cheese, at room temperature 200g butter, at room temperature 450g icing sugar 1 tsp cinnamon 1 tsp vanilla extract For the stewed apple filling: 2 apples, peeled, cored and chopped 1 tsp cinnamon 3 tbsp caramel sauce For the crumble topping: 150g plain flour 100g butter 85g brown sugar
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1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Grease two round 15cm cake tins and line with parchment paper. 2 Beat the butter and sugar together in a large bowl. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until well blended. 3 Combine the flour, bicarbonate of soda, salt and cinnamon in a small bowl. Stir into the butter mixture until blended. 4 Place the apples in a food processor and pulse for about 30 seconds, or until the mixture resembles chunky apple sauce. Add a splash of water if needed. 5 Stir the apples into the rest of the ingredients. Divide the batter between the tins and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. 6 Leave to cool in the tins for five minutes, then transfer to a wire rack to cool completely. 7 To make the crumble, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar. Bake for 15-20 minutes until golden.
8 For the filling, place the apples in a saucepan with the cinnamon. Cook over a medium heat for 12-15 minutes until the apples are soft. Stir in the caramel, then remove from the heat and allow to cool before filling the cake. 9 For the icing, beat the cream cheese and butter until creamy. Gradually beat in the icing sugar and cinnamon until blended. Beat in the vanilla extract. 10 Use a large serrated knife to cut both sponges in half horizontally. Place the first sponge on a serving plate and spoon over the apple filling. Spread over some of the icing. Repeat these layers, finishing with the icing. 11 Spread the remaining icing over the top and sides of the cake until completely covered. Top with the last of the apple filling and add a boarder of crumble around the top and bottom edge of the cake. Per Serving 438kcals, 18g fat (10.9g saturated), 67.3g carbs (42.13g sugars), 4.8g protein, 3.38g fibre, 0.24g sodium
Top Tip:
If you can’t find caramel sa uce, use Carnation to ffee instead and stir together with a little melted butt er.
OCTOBER 2018
21/09/2018 12:08
cooking for fun celebration desserts
FROZEN RASPBERRY AND GIN JELLY SHOTS Makes 8 1 x 135g pack raspberry jelly 100ml boiling water 200ml tonic water 200ml gin 8 fresh raspberries
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1 In a large jug, stir the jelly and boiling water together until the jelly has dissolved. Stir in the tonic water and gin. 2 On a tray that will fit in your freezer, lay out the silicone cupcake moulds. Place a raspberry into each of the moulds and pour in the jelly mix.
3 Freeze the jelly overnight. Remove from the freezer and serve immediately. Per Serving 145kcals, 0.1g fat (0g saturated), 19.8g carbs (17.6g sugars), 1g protein, 1.2g fibre, 0.085g sodium.
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Easy Food 91
21/09/2018 12:08
BANOFFEE PAVLOVA Serves 10 For the pavlova: 9 egg whites 450g caster sugar 3 tsp white vinegar 1½ tbsp cornflour For the filling: 300ml salted caramel sauce 800ml cream, whipped 6 bananas, sliced 8 digestive biscuits, crushed 50g dark chocolate
1 Preheat the oven to 120°C/100˚C fan/ gas mark ½. Line three baking trays with parchment paper. 2 Use an electric mixer to whisk the egg whites in a clean, dry bow for a few minutes l until soft peaks form. Gradually add sugar, one tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar has dissolved. Rub a little meringue between your fingers, if it’s still gritty, continue to whisk until sugar dissolves. Add the vinegar and cornflour and fold until just combined. 3 Spoon the meringues evenly onto the lined trays and use a spatula to shape into a 20cm disc. Bake in oven for 1½ hours or until
dry to the touch. Turn off the oven and leave the pavlova inside, with the door ajar, to cool completely. 4 Fold half of the caramel sauce through the whipped cream. 5 Place one layer of the meringue on a serving plate. Dollop with whipped cream, top with sliced bananas and sprinkle with some crushed digestives. Top with the next meringue layer and repeat this same step. 6 Top with the last meringue disk, the remaining cream and sliced banana. Finish with crushed digestives, grated chocolate and a drizzle of the remaining caramel sauce. Serve immediately. Per Serving 408kcals, 7.8g fat (3.1g saturated), 83.5g carbs (63.3g sugars), 5.8g protein, 2.6g fibre, 0.87g sodium
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OCTOBER 2018
21/09/2018 12:08
cooking for fun celebration desserts
CRUNCHIE HONEYCOMB CHEESECAKE Serves 12 250g bourbon cream biscuits 150g Crunchie bars, plus extra to decorate 150g butter, melted 540g cream cheese 220ml double cream 1 tsp vanilla extract 80g icing sugar 50g milk chocolate, melted 1 Line a 23cm loose bottomed cake tin with parchment paper. 2 Place the biscuits and 100g of the Crunchies in a large resealable plastic bag and crush with a rolling pin. Transfer to a large bowl and stir in the melted
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butter, mixing together until fully coated. Pour into the prepared tin and press down firmly into an even layer. Refrigerate overnight to firm up. 3 Crush the remaining Crunchies and set aside. 4 In a large bowl, beat the cream cheese until fluffy. Beat in the cream, vanilla and icing sugar until fully incorporated. Pour in the crushed Crunchies and fold through. 5 Pour the mix onto the biscuit base and smooth the top with a spatula. Refrigerate the cheesecake for at least four hours to set, or overnight if possible. 6 Remove the cheesecake from the fridge and take it out of the tin. Top with broken Crunchies and drizzle with the melted milk chocolate.
Make it yours
You can recreate this cheesecake with any biscuit base of your choice, or replace the Crunchies with your favourite chocolate bar.
Per Serving 565kcals, 44.9g fat (31g saturated), 34.3g carbs (21.7g sugars), 7.6g protein, 1.7g fibre, 0.284g sodium
Easy Food 93
21/09/2018 12:09
BAILEYS COFFEE CROQUEMBOUCHE Serves 10 For the pastry: 140g plain flour 100g butter 300ml water 1 whole egg, plus 3 eggs yolks 400ml double cream, whipped 1 tbsp Baileys 1 tbsp espresso, cooled For the ganache: 100ml double cream 25g butter 180g dark chocolate, chopped 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and line a baking tray with parchment paper. Sift the flour into the
centre of a separate sheet of parchment. 2 Combine the butter and water in a saucepan and bring to a boil. Remove the pan from the heat. Lift the sheet of parchment paper and slide the flour into the pan. Stir briskly with a wooden spoon. 3 Return the pan to the heat for two minutes, stirring continuously, until the mixture forms a soft ball and comes away easily from the sides from the pan. 4 Remove from the heat and leave to cool slightly. Add the whole egg, stirring until completely incorporated and smooth. Gradually add the egg yolks, beating until well incorporated. 5 Transfer the mixture to a piping bag with a large nozzle. Pipe small mounds onto the tray for the profiteroles. 6 Bake for 35-40 minutes until puffed, golden and dry. Leave to cool completely. 7 To half of the whipped cream, fold in the
Baileys. To the other half, fold in the cooled espresso. The cream may need to be whipped again slightly. Fill two separate piping bags with the different creams. 8 Poke a whole in the bottom of the choux buns. Snip a small hole in the corner of the piping bag and pipe the filling into the opening of the buns, alternating between the flavours. 9 For the ganache, bring the cream and butter to a simmer in a saucepan. Pour over the chocolate and stir until fully melted. Stir until smooth. 10 Dip the tops of the choux buns in the ganache; layer the choux buns onto a serving dish in a pyramid shape using the chocolate to stick them together. Place in the fridge until ready to serve. Per Serving 390kcals, 30.7g fat (19.1g saturated), 23.5g carbs (10g sugars), 5.3g protein, 1g fibre, 0.114g sodium.
Make it yours
Don’t feel like making the Croquembouche? Pipe the choux pastry into long fingers to make Baileys coffee éclairs instead.
94 Easy Food
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OCTOBER 2018
21/09/2018 12:10
!
a y d Easy h t r i B Foo y p p d a H
Now you can celebrate every birthday with Dr. Oetker's NEW range of party candles available in stores nationwide.
For recipes and more information see DrOetkerBakingIreland or www.oetker.ie
EF134_xx_Dr Oetker Ad.indd 95
21/09/2018 12:57
5
15 WAYS WITH WARMING SPICES
ways with GINGER GINGER SALMON WITH TOASTED SESAME GLAZE
Serves 4 In a large bowl, combine 4 tbsp olive oil, 2 tbsp toasted sesame oil, 2 tbsp soy sauce, 2 crushed garlic cloves, 1 ½ tbsp grated fresh ginger, 2 tbsp rice vinegar and 2 tbsp brown sugar and whisk well until combined. Add 4 salmon fillets, then seal the bag, pushing all of the air out. Use your hands to rub the marinade around to coat all sides of the salmon. Place in the fridge to marinate for 30 minutes. Preheat the oven to 200°C/180°C fan/gas mark 6 and lightly coat a baking dish with cooking spray. Transfer the salmon to the prepared baking dish and bake for 10-12 minutes until opaque and cooked to your liking. In a small saucepan, combine 6 tbsp honey, 2 tsp toasted sesame oil, 2 tsp soy sauce, 2 tsp grated fresh ginger and a crack of black pepper. Heat over a medium-high heat until bubbling gently. Place the salmon on serving plates and drizzle with the glaze. Sprinkle with sesame seeds and chopped spring onions and serve with rice or noodles.
EASY GINGER PORK FILLET Serves 4 In a sealable bag, combine 4 tbsp maple syrup, 4 tbsp soy sauce, 3 crushed garlic cloves and 1 peeled and grated 4cm piece of fresh ginger. Add 1 x 500g pork fillet then seal the bag, pushing all of
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the air out. Use your hands to rub the marinade around to coat all sides of the pork. Place in the fridge to marinate for at least 30 minutes or up to eight hours. Preheat the oven to 230°C/210°C fan/gas mark 8. Remove the pork from the marinade and place on a baking tray lined with parchment paper. Roast for 20-25 minutes or until completely cooked throughout. Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes. Meanwhile, transfer the remaining marinade into a small saucepan. Bubble gently over a medium heat until reduced by half. Slice the pork and drizzle with the sauce to serve.
170g butter and 200g sugar until light and fluffy. Beat in 1 large egg and 4 tbsp black treacle. In a second bowl, combine 280g plain flour, 2 tsp ground ginger, 1 tsp bicarbonate of soda, ½ tsp cinnamon, ½ tsp ground cloves and a pinch of salt. Gradually beat the dry ingredients into the creamed mixture and mix well. Roll the mixture into 3cm balls. Pour some sugar into a shallow bowl and roll the balls in the sugar to coat. Place 5cm apart on two large baking trays. Bake for 10-12 until golden brown. Transfer to a wire rack to cool.
GINGER HOT CHOCOLATE
Serves 4 Preheat the oven to 200°C/180°C fan/gas mark 6. Bake 4 small sweet potatoes for 40 minutes or until soft inside. Allow to cool. In a jar, combine 500ml coconut milk alternative, 50g chia seeds, 1 tsp vanilla extract and ½ tsp ground cinnamon. Close the lid and shake vigorously for one minute. Place in the fridge for one hour, shaking again halfway through. When cooled, halve the sweet potatoes and scoop out the flesh into a food processor. Add 1 tbsp grated fresh ginger and 30ml water. Whizz until completely smooth, adding a splash more water if needed. In four glasses or small jars, alternate layers of the chia pudding with the sweet potato purée. Top with shredded coconut.
Serves 2 In a saucepan, combine 500ml milk and 200ml water and place over a mediumhigh heat. Bring to a simmer, then reduce the heat slightly and whisk in 4 tbsp cocoa powder, a pinch of sea salt and ½ tsp grated fresh ginger. Whisk well to combine. Once heated to your liking, remove from the heat and stir in ½ tsp vanilla extract and some sugar to taste, if desired. Pour the cocoa into two mugs and top with whipped cream and/ or marshmallows, if desired.
SOFT GINGER BISCUITS Makes about 30 Preheat the oven to 180°C/160°C fan/gas mark 4. In a large bowl, cream together
SWEET POTATO, GINGER AND COCONUT CHIA PUDDINGS
OCTOBER 2018
20/09/2018 17:47
5 ways with
TURMERIC
SPICED CAULIFLOWER STEAKS Serves 4 Preheat the oven to 200°C/180°C fan/ gas mark 6. Remove the leaves and trim the stem from 1 large head of cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into four 1cm-thick slices. Season on both sides with salt and pepper. Heat 1 tbsp olive oil in a large pan over a medium-high heat. Sear the cauliflower steaks for two minutes per side until golden brown. Transfer to a baking tray. In a bowl, whisk together 1 tbsp olive oil, 1 tsp freshly grated ginger, 1 tsp cumin and 1 tsp turmeric. Brush the mixture over the cauliflower. Roast for 12-15 minutes until tender. Garnish with fresh coriander and serve.
larder luck 15 ways with warming spices
FIERY TURMERIC CHICKEN Serves 2 In a sealable bag, combine 1 tbsp turmeric, 1 tsp ground cumin, 1 tsp dried chilli flakes, 1 tsp cayenne pepper, 1 tsp salt, 1 crushed garlic clove, 2 tbsp olive oil and the juice of 1 lemon. Stir well to combine. Add 2 sliced chicken fillets, then seal the bag, pushing all of the air out. Use your hands to rub the marinade around to coat all sides of the chicken. Place in the fridge for 30 minutes or up to four hours. Heat 2 tbsp olive oil in a large pan over a medium-high heat and cook the chicken slices for 4-5 minutes per side until cooked throughout. Serve in wraps with crunchy vegetables and a drizzle of natural yoghurt, if desired.
TURMERIC SCRAMBLED EGGS Serves 2 Heat 1 tsp coconut oil in a non-stick pan over a medium heat. Add 100g spinach and cook for 2-3 minutes until wilted. In a bowl, whisk 4 eggs together with 50ml coconut milk and
2 tsp grated fresh turmeric. Season with salt and pepper. Add to the pan with the spinach and cook for 3-4 minutes or until cooked to your liking. Serve on toasted sourdough with some chopped fresh tomato.
MOROCCAN HARIRA Serves 4 Heat 2 tbsp olive oil in a large pan over a medium heat. Cook 2 chopped onions for 5-6 minutes until softened. Add 4 crushed garlic cloves, 2 chopped red chillies, 2 tsp turmeric, 2 tsp cumin and 1 tbsp tomato purée and cook for one minute longer. Add 500g tomato passata and 1.7l vegetable stock. Add 160g dried green lentils, 2 chopped carrots, 1 peeled and chopped sweet potato and 2 celery stalks. Bring to the boil, then reduce the heat, cover and allow to simmer gently for 30 minutes. Remove the lid and cook for another 10 minutes until the lentils are tender. Stir in a handful of chopped fresh coriander and the juice of ½ a lemon. Divide between bowls and serve.
INDIAN SPICED BUTTER Makes 120g In the bowl of a food processor, combine 120g butter, 2 crushed garlic cloves, 2 tsp ground turmeric, 2 tsp ground cumin, 1 tsp black pepper, 1 tsp ground cinnamon, ½ tsp ground cardamom, 4 tbsp chopped fresh coriander and a pinch of salt. Whizz until smooth. Store in the fridge or freezer and use with chicken, fish, steaks or lamb.
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Easy Food 97
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5 ways with
CINNAMON
CINNAMON HONEY ALMOND BUTTER
Makes about 400g Preheat the oven to 170°C/150°C fan/ gas mark 3. Spread 300g raw almonds out onto a large, rimmed baking tray. Place in the oven to toast for 12-14 minutes, or until fragrant. Set aside and allow to cool. Place the almonds in the bowl of a food processor and whizz continuously for 2-3 minutes. Add 1½ tbsp vegetable oil and ½ tsp salt and whizz for another 6-8 minutes, scraping down the bowl as needed. Add 1½ tbsp honey and ½ tsp ground cinnamon. Whizz for another minute or so. Add more honey, cinnamon and/or salt, to taste. Transfer to an airtight container and refrigerate for up to four weeks.
CINNAMON FRENCH TOAST BAKE Serves 4-6 Grease a 20cm square baking dish with butter and set aside. Heat a large pan over medium heat and cook 100g chopped pancetta until crispy. Remove from the heat and set aside to cool. In a bowl, combine 220g Ricotta, 1½ tsp ground cinnamon, 1 ½ tsp vanilla extract and 50g brown sugar. In a separate bowl, whisk together 5 large eggs, 60ml cream, 60ml milk and 2 tsp cinnamon. Slice 1 x 350g ciabatta loaf. Place a layer of ciabatta into the prepared baking dish to cover the bottom. Spread the Ricotta mixture over the
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bread and scatter over the pancetta. Layer the remaining bread slices over the top. Pour the egg mixture evenly over the bread, then cover with cling film and place in the fridge overnight. The following morning, preheat the oven to 180°C/160°C fan/gas mark 4 and allow the bake to sit at room temperature for 20 minutes. Sprinkle with a little brown sugar. Bake for 40 minutes or until set, then serve warm.
CINNAMON APPLE PORRIDGE BAKE Serves 6 Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease a 20cm square baking dish with butter. In a large bowl, combine 180g oats, 100g chopped walnuts, 2 tsp ground cinnamon, ½ tsp ground ginger and a pinch of salt. Stir in 1 peeled and chopped apple, 120g apple sauce, 120ml milk, 2 eggs, 4 tbsp maple syrup and 1 tsp vanilla extract. Stir in 4 tbsp melted butter and mix to combine well. Spread into the prepared baking dish and bake for 30 minutes or until set and golden. Allow to cool in the baking dish for 10 minutes. Slice and serve with a drizzle of warm milk.
HOT VANILLA Serves 2 In a small saucepan, combine 500ml milk, 40g butter, 4 tbsp sugar, ½ tsp
cinnamon, 1 tsp vanilla extract and a pinch of salt. Place over a medium-low heat and whisk, heating gently, until the butter has melted and the milk is at your preferred drinking temperature; do not allow to come to a boil. Pour into two mugs and top with an extra sprinkling of cinnamon, if desired.
MOROCCAN MEATBALLS Serves 4 Preheat the oven to 180°C/160°C fan/ gas mark 4. In a large bowl, combine 500g lamb mince, 2 chopped shallots, 2 crushed garlic cloves, 1 x peeled and grated 3cm piece of fresh ginger, 4 tbsp breadcrumbs, 1 beaten egg, 3 tbsp chopped fresh parsley, 3 tbsp chopped fresh coriander, 2 tbsp lemon zest, 50g pine nuts, 40g crumbled Feta, ½ tsp cinnamon and some salt and pepper. Mix until just combined. Form into mini meatballs around 2cm in diameter. Heat 2 tbsp vegetable oil in a heavy pan over a medium-high heat. Working in batches to avoid crowding the pan, brown the meatballs on all sides, adding more oil as necessary. Transfer the browned meatballs to a baking tray and bake for 12 minutes or until completely cooked through. Serve in pitas or wraps with hummus, lettuce, tomato and hot sauce.
OCTOBER 2018
20/09/2018 17:48
kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
100-108 IN THIS SECTION
SUNSHINE FOODS, p100 This month's Home Ec expert discusses allimportant vitamin D
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CREEPY CUISINE, p102
Kids will love these grisly Halloween party foods
EASY JUNIORS, p107 The whole family will love this easy colcannon recipe
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21/09/2018 12:55
Sunshine foods Bláithín McWalters of Garbally College, Ballinasloe, Co. Galway, discusses all-important vitamin D
Dietary sources of vitamin D
Vitamin D is a fat soluble micronutrient. also known as ergocalciferol (Vitamin D2) and cholecalciferol (Vitamin D3). As Ireland is located at such a northerly latitude from October to March, very little or no vitamin D can be produced from the sunshine. For good health, it is vital to include foods that help maintain a healthy vitamin D level.
Two types of vitamin D
The Scientific Advisory Committee on Nutrition (SACN) suggests that everyone over the age of one should consume 10 micrograms of vitamin D every day. Foods rich in Vitamin D include oily fish such as salmon, herring, mackerel and fresh tuna as well as cod liver oil. Foods containing smaller amounts of vitamin D include animal products such as liver and kidneys, egg yolks and butter as
Dietary sources of vitamin D Portion size
Vitamin D(µg)
Salmon, baked
140g
10.2
Salmon, red canned
140g
15.3
Sardines, canned
140g
4.6
Cod, in batter, fried
140g
Cholecalciferol (vitamin D3) is found in food sources and produced by the sun. Our skin is physiologically designed to manufacture cholecalciferol when ultra violet light (UV) radiation touches the skin. Sun exposure is the best natural method of vitamin D3. The World Health Organisation (WHO) advises us to get 5-15 minutes of casual sun exposure to hands and face per day. It is important however to note that extra time outdoors does not equal more vitamin D but can increase the risk of skin cancer. Ergocalciferol (vitamin D2) is a synthetic form found in supplements. There is evidence to suggest that cholecalciferol is more potent than ergocalciferol.
Fish
Why is Vitamin D important? Vitamin D is needed for calcium absorption and is necessary for bone health. It helps to improve balance by enhancing muscle contraction. Studies have shown that vitamin D can reduce symptoms of SAD (Seasonal Affective Disorder). Accumulating evidence suggests vitamin D can also play a role in preventing serious chronic diseases, including cardiovascular disease, autoimmune diseases such as multiple sclerosis and some cancers.
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well as fortified foods such as breakfast cereals and milk. The people most at risk of low vitamin D levels include: • Breastfeeding babies, regardless of their mother’s vitamin D levels • People with darker skin • People who cover up their bodies completely when going outside • People confined to being indoors • Women who are pregnant
Meat Lamb, roast
90g
0.5
Pork, roast
90g
0.9
Chicken, breast, stir-fried
100g
0.3
Beef mince, extra lean, stewed
100g
0.6
Boiled
1 egg (50g)
1.6
Fried
1 egg (60g)
1.1
Scrambled
2 eggs (120g)
3.4
Poached
2 eggs (100g)
2.9
Fortified breakfast cereals
30g
1.4
Eggs
OCTOBER 2018
21/09/2018 14:01
kids’ kitchen home ec
Eggs Benedict Serves 4
2 tsp olive oil 8 thin rashers of streaky bacon Butter, for spreading and frying 4 large eggs 4 slices of Vitamin D fortified bread or 2 English muffins, split 200g spinach (optional) For the hollandaise sauce: 2 egg yolks 1 tsp white wine vinegar, plus extra for poaching the eggs 300g butter, melted Salt and black pepper 1 Heat the oil in a non-stick pan and cook the bacon for 4-5 minutes until crisp. Set aside to keep warm. 2 First, make the hollandaise. In a bowl, whisk together the egg yolks and vinegar until well blended. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water below. 3 Gradually pour in the melted butter in a thin stream, whisking continuously over the heat, until the sauce is thick
and glossy. Season with salt and pepper, then remove from the heat and cover with cling film. 4 Using the same saucepan and adding more water if needed, bring the water up to the boil (large fast bubbles) then reduce the heat to create a simmer (small slow bubbles). Add a dash of vinegar to the water. 5 Crack the eggs into separate ramekins. Stir the water with a spoon to create a whirlpool and carefully add the egg to it. 6 Simmer for 3-4 minutes or until the white is set and the yolk is soft in the middle, keeping the water at a gentle simmer. Remove the poached eggs
Teriyaki salmon Serves 2
1 head of broccoli, chopped into florets 1 sweet potato, chopped 2 carrots, chopped 1 red onion, chopped 1 red and 1 yellow pepper, deseeded and chopped 1 tbsp olive oil Salt and black pepper 2 fresh salmon darnes For the teriyaki sauce: 1 tbsp olive oil 1 garlic clove, finely chopped 1 small red chilli, deseeded and chopped 2½cm fresh ginger, peeled and grated Zest and juice of 1 lime 5 tbsp dark soy sauce 2 tbsp honey
1 Preheat the oven to 180°C/160°C fan/ gas mark 4. 2 Spread all of the chopped vegetables out on a large rimmed baking tray. Drizzle with the olive oil, season with salt and pepper and roast for 30 minutes. 3 Meanwhile, make the teriyaki sauce. Heat the olive oil in a pan over a medium-high heat and cook the garlic, chilli and ginger for three minutes. 4 Add the lime zest and juice, soy sauce and honey and cook for 3-4 minutes longer until reduced and sticky.
using a slotted spoon and gently place on kitchen paper to drain. Repeat with the remaining eggs. 7 Toast and butter the bread and arrange on four plates. 8 If using the spinach, melt a knob of butter in the frying pan and cook for 2-3 minutes until wilted. 9 Spoon some spinach (if using) on top of each slice of toast and place two rashers on top. Top with the poached eggs and some Hollandaise.
Per Serving 376kcals, 25g fat (9.5g saturated), 18.2g carbs (1.7g sugars), 20.4g protein, 3.5g fibre, 0.806g sodium
5 Sear the salmon on a hot griddle pan for two minutes per side. 6 Transfer the salmon to a baking dish and pour the teriyaki sauce over the top. Bake for 15 minutes. 7 Serve the salmon and vegetables with some of the teriyaki sauce spooned over. Top with fresh coriander, spring onions and sesame seeds.
Per Serving 444kcals, 26.4g fat (5.4g saturated), 45.1g carbs, 30.8g sugars, 11.7g protein, 7.4g fibre, 0.646g sodium
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To serve: Fresh coriander, chopped Spring onions, chopped Sesame seeds
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Easy Food 101
21/09/2018 14:02
creepy cuisine Kids will love these grisly Halloween party foods
Spooky spread Black tablecloth or a large platter 1 joke skull Selection of sweets: we used jelly eyeballs, brains, fingers, marshmallows, jelly beans, liquorice laces, Smarties, etc.
3 For the zombie marshmallows, use an edible pen to draw on the faces. Use some icing to stick on Smarties to create coloured eyeballs. 4 Add candles, lights, fake spiders and/or webs to make it extra spooky!
1 Cover a table with a black cloth and lay the skull in the centre. 2 Arrange an assortment of sweets and other treats around the skull to create a creepy scene.
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OCTOBER 2018
21/09/2018 13:47
cooking for fun kids’ Halloween party
Cupcakes for zombies Makes 12 300g icing sugar 150g unsalted butter, softened Red food colouring 12 cupcakes 4 tbsp golden syrup 1 tsp cocoa powder 1 In a bowl, beat together the icing sugar and butter until thoroughly combined. 2 Stir in enough food colouring to make it pink and mix vigorously until evenly combined. 3 Spread a smooth layer of pink icing over each cupcake in a domed shape. With the tip of a knife, make a line down the centre of each cupcake. Place the iced
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cupcakes in the freezer until needed. 4 Pipe a winding pattern of icing on each side of the centre line to create the brain wrinkles. 5 In a shallow bowl, stir together the golden syrup, cocoa powder and a few drops of red food colouring. 6 Remove the cupcakes from the freezer and drizzle the tops in the syrupy “blood,” allowing any excess to drip off. Per Serving 343kcals, 18.6g fat (11.4g saturated), 44.2g carbs (33.3g sugars), 2.2g protein, 0.3g fibre, 0.148g sodium.
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Cookies with bite! 150g icing sugar 2-3 tsp hot water 2-3 drops of red food colouring 10 dark chocolate biscuits 60g mini marshmallows 10g fondant 1 In a small bowl, mix the icing sugar and water until it reaches a spreadable consistency. Stir in the red food colouring. 2 Cut the biscuits in half and spread the red
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icing on the flat side of each biscuit. Line the mini marshmallows along the curved edge of one half of the biscuits. Stick the other half of the biscuit on top. 3 Take two small pieces of fondant and make a cone shape for the fangs. Stick the fangs with small bit of the red icing to the front of the marshmallow teeth. Per Serving 272kcals, 9.1g fat (5g saturated), 46.6g carbs (29.2g sugars), 2.1g protein, 2g fibre, 0.7g sodium.
OCTOBER 2018
21/09/2018 13:52
cooking for fun kids’ Halloween party
Floating eyeball punch Serves 6 3 ripe pears, peeled 300g blackberries Juice of ½ a lemon 600ml pomegranate juice Lemonade (or lemon-and-lime fizzy drink), to top up 20 large blueberries Ice, to serve 1 Use a melon baller to scoop 12 balls out of the ripe pears. Set aside. Remove the stem and seeds from the remaining pear flesh and discard. Add the pear flesh to a blender. 2 Add the blackberries and lemon juice to the blender. Whizz to combine, then strain through a sieve into a large pitcher, pressing through with a wooden spoon or spatula. 3 Add the pomegranate juice to the pitcher. Refrigerate for 2-3 hours until well chilled. 4 Pour into a punch bowl and top up with chilled lemonade. 5 Gently push each blueberry into the cavity of a pear ball. Add the “eyeballs” to the punch bowl and serve over ice. Per Serving 230kcals, 0.9g fat (0.1g saturated), 57g carbs (45.4g sugars), 2g protein, 6.4g fibre, 0.009g sodium
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Easy Food 105
21/09/2018 13:53
Them bones, them bones Makes about 12 125g butter, at room temperature 50g caster sugar 125g plain flour 50g cornflour 100g jam 1 Preheat the oven to 160ËšC/140ËšC fan/ gas mark 3. Line two large baking trays with parchment paper. 2 In a large bowl, beat the butter and sugar together until smooth. Sift in the flour and cornflour and mix until it forms a dough. Tip the dough onto a floured work surface and knead lightly.
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3 Roll out the dough, cut out the bone shapes and place on the prepared trays. Chill in the fridge for one hour. 4 Bake the biscuits for 15-20 minutes or until they are a light golden colour. Leave to set on the tray for five minutes, then transfer to a wire reck to cool completely. 5 Spread a thin layer of jam on one side of the biscuits and sandwich them together. Dust with icing sugar to serve. Per Serving 166kcals, 8.7g fat (5.4g saturated), 21.1g carbs (8.3g sugars), 1.5g protein, 0.7g fibre, 0.63g sodium
OCTOBER 2018
21/09/2018 13:53
kids’ kitchen colcannon
Easy Food juniors
Our ancestors had it right when they combined these two ingredients! Nutritious potatoes and kale come together in this delicious dish that has become a beloved Halloween staple and a perfect accompaniment to any meal.
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Easy Food 107
20/09/2018 18:05
Classic colcannon
1
2
3
4
5
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:-)
Easy Food juniors
ep! and ke Cut out
Serves 4
4 medium potatoes, peeled and chopped into large chunks Salt 80g butter, plus extra to serve 200g curly kale, roughly chopped 3 spring onions, finely chopped (optional) 250ml milk or cream 1 Place the potatoes in a pot and cover with cold water by about 3cm. Add one tablespoon of salt and bring to a boil over a high heat. 2 Cook for 15-20 minutes until fork tender. Drain in a colander and set aside to steam dry. 3 Return the pot to the hob and place over a medium-high heat. Add the butter and allow to melt. 4 Add the kale and cook for 3-4 minutes or until wilted. Add the spring onions (if using) and cook for one minute longer. 5 Add the milk or cream and stir together with the kale. Return the potatoes to the pot and turn the heat to medium. 6 Use a potato masher to mash the potatoes until they are as smooth as you like. Stir together with the buttered kale. Season to taste with salt and pepper. 7 Serve the colcannon hot, with an extra knob of butter melting in the middle. Per serving: 343kcals, 17.7g fat (11.1g saturated), 41.7g carbs (4.2g sugars), 6.6g protein, 3.8g fibre, 0.213g sodium
SUPPORTED BY
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OCTOBER 2018
21/09/2018 16:24
make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
110-117 IN THIS SECTION
PREP-AHEAD PERFECTION, p110
These healthy recipes are designed to work around your busy schedule
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EF134_XX Intro Pages.indd 109
FUNCTIONAL FOODS, p116 Nutritionist Amy Meegan goes nuts for these proteinpacked prebiotics
Easy Food 109
21/09/2018 12:55
Prep-ahead
PERFECTION These healthy recipes are designed to work around your busy schedule
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OCTOBER 2018
21/09/2018 09:59
make it healthy meals for busy days
Root vegetable stew with beef and barley Serves 6 800g stewing beef, cut into bite-sized cubes Salt and black pepper 2 tbsp olive oil 1 onion, chopped 1 celery stalk, chopped 3 carrots, peeled and chopped 3 parsnips, peeled and chopped 400g button mushrooms, halved 60g baby spinach, chopped 3 garlic cloves, crushed 2 tsp fresh thyme leaves 1 tsp dried oregano 200ml red wine 1.7l beef stock
1 tbsp tomato purée 1 tbsp Worcestershire sauce 1 bay leaf 120g pearl barley Handful of fresh parsley, chopped 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Pat the beef dry with kitchen paper and season well with salt and black pepper. 2 Heat one tablespoon of the oil in a large casserole dish over a medium-high heat and sear the beef cubes on all sides, working in batches so as to not overcrowd the pan. Use a slotted spoon to transfer the seared beef to a bowl and set aside. 3 Heat the remaining olive oil in the same casserole and add the onion, celery, carrots and parsnips. Cook for 5-6 minutes. 4 Add the mushrooms, spinach, garlic,
thyme and oregano and cook for one minute. Return the beef to the pot and add the wine. Allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon. 5 Stir in the beef stock, tomato purée, Worcestershire sauce, bay leaf and some salt and pepper. Bring everything to a boil, then cover tightly with foil and add the lid. Place in the oven and cook for two hours. 6 Remove from the oven and stir in the barley. Return to the oven for one hour longer until the beef is very tender. 7 Season to taste and sprinkle with fresh parsley to serve. Per Serving 563kcals, 31.1g fat (11g saturated), 33.8g carbs (6.9g sugars), 32.3g protein, 7.8g fibre, 0.169g sodium
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rty stew This hea eal and te ple m is a com tter b even e will get fridge e th in t p when ke imply S . s y w da over a fe hen you’re reheat w ing r a warm ready fo s. s e goodn bowl of
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Easy Food 111
21/09/2018 10:00
Curried cauliflower wraps Makes 6 1 medium head of cauliflower (around 900g), chopped into florets Salt and black pepper 3 tbsp olive oil 1 onion, finely chopped 1 x 2cm piece of fresh ginger, peeled and grated 1 tbsp garam masala 1 tsp hot curry powder 2 x 400g tins of chickpeas, rinsed and drained 40g baby spinach, roughly chopped Large handful of fresh coriander, finely chopped 180g plain yoghurt 1 garlic clove, crushed
Juice of ½ a lemon 6 large whole wheat tortillas 1 Place the cauliflower in a pot, cover with water and add a pinch of salt. Bring to the boil over a high heat. Reduce the heat to a simmer, then cover and simmer gently for 15 minutes until tender but not mushy. 2 Drain the cauliflower and mash roughly using a potato masher, leaving some chunks. Set aside to cool. 3 Heat the oil in a large pot over a mediumhigh heat. Cook the onions for 6-8 minutes. Add the ginger and cook for one minute. 4 Reduce the heat to medium and add the garam masala and curry powder. Season with salt and black pepper and cook for one minute longer. 5 Add the cauliflower, chickpeas, spinach and
coriander and cook for 3-4 minutes until the spinach has wilted. Remove from the heat and set aside to cool slightly. 6 In a bowl, whisk together the yoghurt, crushed garlic, lemon juice and some salt and pepper to taste. 7 Thinly spread the tortillas with the garlic yoghurt and spread some of the cauliflower mixture down the centre of each. Roll up tightly like a burrito.
Per Serving 498kcals, 13.6g fat (1.5g saturated), 77.4g carbs (11.8g sugars), 22.3g protein, 19.8g fibre, 0.644g sodium
These wraps are perfect for a lunch on the run or as a light supper on evenings when you get home late.
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OCTOBER 2018
21/09/2018 10:00
make it healthy meals for busy days
Blueberry pancake muffins Makes 8 70g plain yoghurt (or dairy-free yoghurt) 30g butter (or coconut oil), melted 1 tsp honey ½ tsp vanilla extract ¼ tsp apple cider vinegar 210g ground almonds ½ tsp bicarbonate of soda Pinch of salt 3 large eggs, beaten 80g blueberries
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Grease eight of the cups in a 12-cup muffin tin with butter or coconut oil. Set aside. 3 In a large bowl, combine the yoghurt, butter, honey, vanilla extract and apple cider vinegar. Stir together. 4 Add the ground almonds, bicarbonate of soda and salt. Beat together until just combined into a thick batter. 5 Add the beaten eggs and whisk until just incorporated into the batter. Do not overmix. 6 Gently fold in the blueberries. Evenly
divide the batter amongst the greased muffin cups. 7 Bake for 15-18 minutes until the muffins are light golden brown and a skewer inserted into the centre of each muffin comes out clean. 8 Allow to cool in the tin for five minutes, then run a knife around the edge of each cup to remove. Finish cooling on a wire rack. Per Serving 220kcals, 18.1g fat (3.5g saturated), 8.6g carbs (3g sugars), 8.5g protein, 3.5g fibre, 0.147g sodium
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Audrey Doyle “This recipe was very simple and quick to make. When the almonds were added to the yoghurt mix, it made a very thick paste, so I added a little of the egg first to loosen it. The rest of the egg was then easy to whisk in without over-mixing. The cakes were moist and nutty and the blueberries added sweetness. These are great muffins, healthy and filling. I brought them to work for tasting and some of my friends would have preferred them a little sweeter, but all of them agreed that they were delicious and moist and perfect for breakfast. It would be very easy to change the flavours by adding spices and other seasonal fruit. My friend who is a coeliac was especially delighted with these cakes and intends to make them herself. I also made a second batch using ground pistachios, raspberries and rosewater for a Middle Eastern-inspired version and they were delicious.”
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Easy Food 113
21/09/2018 10:00
Banana and apple muffins Makes 12 3 very ripe bananas, roughly chopped 1 apple, peeled, cored and roughly chopped 60ml coconut oil, plus extra for greasing 60ml water Pinch of cinnamon 2 tbsp ground flaxseed or chia seeds 270g oats (use pure oats for a gluten-free version) 1 tsp baking powder 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Grease a 12-cup muffin tin with coconut oil.
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2 In the bowl of a food processor, combine the bananas, apple, coconut oil and water. Whizz until smooth. 3 Add the cinnamon and the flaxseed or chia seeds. Whizz until combined. 4 Add the oats and whizz to combine well. 5 Divide evenly between the cups of the muffin tin. Bake for 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. 6 Allow to cool in the muffin tin for 10 minutes, then transfer to a wire rack to finish cooling completely.
ugars added s With no , these re b fi nty of rfect and ple e p are the muffins kfast a re b d-go grab-an llop of o . Add a d r k c a n s r o butter fo peanut nd rotein a p added . ts fa y health
Per Serving 167kcals, 6.6g fat (4.3g saturated), 25.1g carbs (5.8g sugars), 3.6g protein, 3.6g fibre, 0.003g sodium
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OCTOBER 2018
21/09/2018 10:02
make it healthy meals for busy days
Slow-cooker chicken fa jitas Serves 6-8 1 x 400g tin of chopped tomatoes 3 garlic cloves, crushed 1 tsp chilli powder 1 tbsp fajita spice Âź tsp ground coriander Salt and black pepper 1.2kg chicken fillets 3 medium peppers, deseeded and sliced 1 large onion, thinly sliced Juice of 1 lime To serve: Warm tortilla wraps 1 In a bowl, stir together the tomatoes, garlic, chilli powder, fajita spice, coriander and some salt and pepper.
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EF134_110-115_On the go.indd 115
2 Spread half of the tomato mixture into the bottom of a slow cooker. Add the chicken in a single layer, then the peppers and onion. Spread the remaining tomato mixture on top. 3 Cover and cook for 6-7 hours on low or for 3-4 hours on high until the chicken is very tender. 4 Use two large forks to shred the chicken in the slow cooker. Squeeze in the lime juice and stir to combine. 5 Serve immediately with warm tortillas and your favourite toppings, or allow the mixture to cool and store in the fridge, reheating portions as desired. Per Serving 308kcals, 11.5g fat (3.1g saturated), 4.9g carbs (2.1g sugars), 44.3g protein, 1.3g fibre, 0.315g sodium
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Easy Food 115
21/09/2018 10:02
FUNCTIONAL FOODS 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.
Nutritionist Amy Meegan goes nuts for these protein-packed prebiotics
A functional food is a food that provides additional benefits above its nutritional value. Examples include probiotic- and prebiotic-containing foods, such as tea, 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 this series on functional foods, I have discussed turmeric (February), dark chocolate (April) and matcha (August). This month the focus is on nuts and their role as prebiotics.
PROBIOTICS AND PREBIOTICS Probiotics: These are the live, beneficial bacteria that we consume through fermented foods such as yoghurt, sauerkraut, miso paste and kefir. Prebiotics: The indigestible part of food (fibre) that feeds the probiotics. We consume prebiotics when we eat foods like garlic, onions, beans or apple skins, amongst many others. Nuts can be considered a functional food because they are a source of prebiotics, particularly those with skins on. Ensuring we have plenty of probiotics and prebiotics in our diets can help to improve our gut health and lower our risk of nasty tummy bugs. Good gut health has even been linked to better heart health and mental health. Almonds with the skins on are one of the best nut options for prebiotics. However, if you require a lower fibre option, pine nuts or cashews may be a better choice.
nuts as part of a generally healthy diet can have a positive impact on heart health. This is because nuts are high in unsaturated fats (the healthy kind). These healthy fats work to protect the heart by lowering levels of cholesterol, which is a ma jor risk factor for heart disease and stroke.
NUTRITIONAL VALUE Nuts are calorie dense due to the presence of fats. However, when consumed with portion control in mind, nuts can form part of the daily diet without any impact on body weight. Similar to their fibre content, not all nuts contain the same number of calories. Generally speaking, 100 calories (kcal) is a portion of: • 3 Brazil nuts • 4 walnuts • 5 pecans • 11 cashews • 11 peanuts • 14 almonds
Fun fact
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HEALTH BENEFITS Nuts are powerhouses of goodness. In addition to supplying us with fibre, they are an excellent source of energy, protein, vitamins and minerals, including vitamin E and selenium. Current research suggests that enjoying
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USES Incorporating nuts into your meals is a quick and easy way to add extra protein and heart-healthy fats to your diet. Generally speaking, a 30g serving of mixed nuts contains 6g of protein, equivalent to one egg or 200ml of milk.
OCTOBER 2018
21/09/2018 10:12
make it healthy! nuts
TO INCLUDE MORE NUTS IN YOUR DIET AND BOOST YOUR GUT HEALTH, TRY ADDING THEM TO YOUR BREAKFAST, LUNCH, DINNER, SNACKS AND DESSERTS.
Breakfast
Boost the nutritional value of your morning toast by swapping butter for a nut spread such as almond, peanut or hazelnut butter*.
Lunch
Add some crunch to your salads with toasted almonds, or sprinkle some flaked almonds on your soup. Almonds work especially well with curried butternut squash soup.
Dinner
Blend 3 tbsp cashew butter* with 750ml vegetable stock and 1 x 400ml tin of coconut milk to make the base for a deliciously smooth curry sauce. Add this to a pan with your choice of meat (optional), vegetables and curry spices and simmer until thick and creamy.
Snacks
Enjoy a small handful of nuts alongside a piece of fruit for a nourishing mid-morning snack that will see you through to lunchtime.
Dessert
In a bowl, melt together 100g dark chocolate, 80ml coconut milk, 4 tbsp brown sugar, 3 tbsp almond butter* and a pinch of salt. Allow to cool and set overnight. The next day, roll into balls and enjoy these truffles tossed in icing sugar and cocoa powder. * When choosing a nut butter, opt for one that does not contain palm oil. Good brands that I use and recommend are Meridian and Sowan’s.
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Easy Food 117
21/09/2018 10:13
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Your guide to a del icious life without gluten
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21/09/2018 11:12
All the know-how you need to develop your cooking skills and become an expert in the kitchen
EF134_119-123_Inside_Track.indd 119
21/09/2018 11:22
The magic of mushrooms
Adding mushrooms to a stew, pie filling or casserole? For maximum flavour and perfect texture, fry them separately in butter, then stir them into the cooked dish.
Did you know?Ancient Egyptians believed mushrooms were the plant of immortality. The pharaohs of Egypt so much that they proclaimed mushrooms as food only fit for royalty; no commoner was allowed to eat them. Reap the benefits: Mushrooms are the only vegan non-fortified dietary source of Vitamin D. They’re also rich in copper, selenium, B vitamins, panthothenic acide, phosphorus and potassium, as well as many other minerals.
r Too much thyme on you
s? d n ha
Remove the leaves from excess stalks of thyme and set aside in a bowl. Once they’ve dried out, you can store them in a sealed container and use them as needed.
REAP THE BENEFITS:
Ginger
Chinese and Ayurvedic practitioners have used ginger for at least 3,000 years. Ginger is a brilliant antioxidant and can provide welcome relief from joint pain. Try drinking ginger and lemon tea with a touch of honey to fight colds and bugs.
Did you know?
Ginger originated in the tropical rainforests of Southern Asia and India, and was one of the first spices exported to Europe during the spice trade.
120 Easy Food
EF134_119-123_Inside_Track.indd 120
OCTOBER 2018
21/09/2018 3:38 p.m.
from our kitchen to yours
SPICE IT UP If you use a lot of spices in your cooking, consider buying them in your local Asian supermarket — they are often cheaper and fresher.
Gotta split If you’re cooking with low-fat coconut milk, don't allow it to come to a boil as it will split. www.easyfood.ie
EF134_119-123_Inside_Track.indd 121
Nice and toasty Lightly toasting breads before serving gives a lightly crunchy texture as well as adding a subtle extra layer of nutty, caramelised flavour. Try toasting burger buns on a griddle pan, or heating tortilla wraps in a large, dry frying pan over a medium heat.
Easy Food 121
21/09/2018 11:39
Flip to p.40 for delicious autumnal recipes using pumpkin, or learn how to carve like an expert on p.130.
Reap the benefits:
pumpkin
REAP THE BENEFITS: CHICKPEAS Known as garbanzo beans in the United States, chickpeas are powerhouses of fibre and plant-based protein. They are low on the glycaemic index, meaning that their energy is absorbed slowly, keeping you fuller for longer and avoiding a spike in blood sugar levels. Chickpeas are high in manganese, copper, folate, phosphorus, iron and zinc, and research suggests that including chickpeas in the diet lowers the amount of LDL or “bad” cholesterol in the blood.
Pumpkin is a nutrient-dense food, meaning it contains plenty of vitamins and minerals with relatively few calories. It’s rich in vitamins B6, C, E and K, as well as fibre, potassium, copper, manganese, riboflavin, iron, folate, niacin, pantothenic acid and thiamin. It’s also exceptionally high in betacarotene, a powerful antioxidant.
Try our Mediterraneanstuffed sweet potatoes with crispy chickpeas on p.59 for a fibre-packed feast!
Fruity fix If you have apples or bananas chopped in preparation for a recipe, brush some lemon juice over them to prevent them going brown.
AN APPLE A DAY If you find yourself with a surplus of apples, stew them and keep them in the freezer. Stewed apple is lovely with pork dishes, or served over yoghurt or ice-cream for an easy dessert.
122 Easy Food
EF134_119-123_Inside_Track.indd 122
OCTOBER 2018
21/09/2018 11:40
from our kitchen to yours
HISTORY BITES: BREAD BOWLS The history of bread bowls stretches back further than one might think. Up until the late 16th century, plates and bowls were commonly cut from specially-made loaves of dense, stale bread, and known as trenchers. A trencher soaked up gravies and sauces during the meal and, once cleared, would usually be given to a favourite dog or donated to the poor.
Reap the benefits: bone broth
Learn more about bone broth, p.38.
Flip to p.82 for delicious recipes that are perfect for serving in bread bowls — the ultimate comfort food!
As bone broth is a natural source of minerals such as calcium, magnesium, phosphorus, silicon and sulphur in an easily digestible form, it makes it an ideal addition to the diet of the elderly and anyone with bone issues. It’s also a rich source of collagen and glucosamine, both of which help to restore damaged cartilage and act as cushioning between the joints. On a surface level, collagen helps to form elastin, plumping up the skin and reducing the appearance of lines and wrinkles. Bone broth’s minerals and B vitamins can help to ward off colds, plus it can thin mucous and clear nasal passages, giving fast relief.
Meringue magic If you’re making meringue, scald the bowl with boiling water to remove any grease before you start. Any residual grease can stop your egg whites forming those perfect soft peaks. After baking, use a wooden spoon to crack open the door of your oven while your meringue is cooling down.
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Easy Food 123
21/09/2018 11:40
Tips FROM THE
TEST K TCHEN Inspired by our birthday celebrations, resident Food Stylist Shannon Peare, talks party prep
Organising a party can mean a seriously
pastry to thaw completely in the fridge, this
big checklist, especially since there are
will take at least a day. Allow it to stand at
many tasks that can only be done on the
room temperature until it is soft enough to
day itself. However, when it comes to your
roll out. If you prefer to make your pastry on
dessert, you can be five steps ahead! I’m
the day, have all your ingredients weighed
here to give you make-ahead tips and tricks
out and your baking dish lined in advance.
that should leave you enough time to enjoy a cup of tea before your guests arrive.
Right of weigh
When it comes to a party, the less stress, the better! It’s always best to prepare as much as you can in advance. No matter what the recipe, read it through and see what can be made ahead of time. If a recipe needs a dressing, a sauce or a marinade, make it a day or two beforehand, cover and keep it in the fridge. You can marinade meat up to eight hours before cooking and this will really make those flavours shine. For desserts, you can weigh dry and wet ingredients separately, then combine and bake on the day.
Dazzle with drizzle
before baking as it helps to prevent it from shrinking; if you’re making a tart, line your greased tin with the pastry, then cover and leave in the fridge for up to three days.
FREEZE!
parchment and place your raw cookie dough
ends to seal and freeze. When it is time to bake, remove the dough from the freezer
over the top can really make a difference.
and allow to sit at room temperature for five
Make the syrup by dissolving sugar with
minutes. Slice into discs (the thickness will
the juice and zest of your chosen fruit over
determine how big your cookies are) and
a medium heat. A drizzle cake or loaf can
bake on a lined baking tray. By freezing your
keep for up to three days once stored in an
cookie dough, you not only save time but
airtight tin. Once the cake is cool, pierce
also prevent too much spreading, leaving you
the sponge with a cocktail stick and spoon
with perfectly mounded cookies. Serve as is
over the syrup. The syrup will keep the cake
or crumble over some ice cream for a quick
moist and add to the flavour. A citrus cake
kids’ dessert.
is perfect for any occasion as it is light and fresh.
I like to always have one or two sponges Sponges freeze really well and are great to have on hand. I know, I know, it seems a bit wrong, but trust me! Simply allow frozen sponges to thaw for 2-3 hours before use. My top tip is to make a cup of hot chocolate (drinking chocolate powder mixed with boiling water) and brush chocolate sponges with it, not only moistening the cake but
Other types of biscuit dough freeze well too, or can be refrigerated for up to five days, once well wrapped. When making biscuit dough to freeze, chill it for at least one hour, then roll out, cut into shapes and then freeze or refrigerate. By freezing or chilling your dough in their shapes, you not only save time later but also prevent the biscuits from losing shape once baked. I hope that ticks some things off your list. Time to put the kettle on (or crack open the wine) and get ready to party!
boosting the chocolatiness! Having a plain frozen sponge is also perfect for trifles or a baked Alaska. My Mam uses a sponge, some raspberries, ice cream and meringue
up to a month. Wrap the pastry well in
to make a delicious baked Alaska for my
cling film, seal in a freezer bag or airtight
birthday. A dessert like this is sure to wow
container and freeze. Before use, allow the
your guests.
EF134_124-127_Shannon.indd 124
cookie recipe, take a sheet of non-stick
or lime zest in your cake, a syrup to drizzle
Pastry can be stored in the freezer for
124 Easy Food
up to three months! Make your favourite
up the parchment to make a log, twist the
in my freezer for any cake emergencies.
It’s always good to chill shaped pastry
dough freezes really well and can last for
and sugar! Whether you use lemon, orange
well in advance. Pastry can be made up to
until it is soft enough to roll out.
better than a freshly baked biscuit. Cookie
in a sausage shape along the middle. Roll
Freeze your sponges
the pastry to come to room temperature
dinner tea and coffee; there’s nothing
Madeira sponge but with more pizzazz —
Sweet or shortcrust pastry can be made
in cling film and store in the fridge. Allow
Biscuits are a must for serving with after-
A drizzle cake is basically a citrus-based
Pastry prepping
three days before using; simply wrap well
But first, biscuits
OCTOBER 2018
21/09/2018 10:06
from our kitchen to yours prep-ahead party
Sticky lemon and ginger cake Serves 12
For the sponge: 300g self-raising flour 1 tsp bicarbonate of soda 4 tsp ground ginger 2 tsp mixed spice 1 tsp cinnamon 140g butter, cubed 140g dark brown sugar 140g treacle 140g golden syrup 300ml milk 1 large egg
For the buttercream: 500g icing sugar 250g unsalted butter, softened 4 tbsp stem ginger syrup 3 tbsp lemon curd
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EF134_124-127_Shannon.indd 125
5 For the syrup, in a small saucepan stir together the lemon and sugar over a medium heat. Stir until the sugars have dissolved. Using a skewer, pierce the sponges and brush them with the syrup.
1 Preheat the oven to 160ËšC/140ËšC fan/gas mark
6 For the buttecream, beat together the icing
3. Line two 15cm tins with baking parchment.
sugar, unsalted butter and stem ginger syrup.
2 In a large bowl, combine the flour, bicarbonate
Swirl through the lemon curd to give a marbled
and all the spices. Rub in the butter until it
effect to the buttercream.
resembles fine breadcrumbs.
7 Slice the sponges in half and sandwich the
3 In a saucepan, combine the sugar, treacle,
sponge layers with the buttercream. Top the
golden syrup and milk. On a medium heat stir
cake with the remaining buttercream and
until the sugar has dissolved. Increase the heat
decorate with lemon zest.
until the mix is just bellow boiling point. 4 Pour the treacle mix into the dry ingredients and mix until just combined. Beat in the eggs
For the drizzle: Juice and zest of 2 lemons 100g caster sugar
Allow to cool completely in the tin.
to form a thick batter. Divide the mix into the
Per Serving : 681kcals, 27.4g fat (16.9g saturated), 107.6g carbs (75g sugars), 4.3g protein, 1.3g fibre, 0.456g sodium
prepared tins and bake for 30-40 minutes or until a skewer is inserted and comes out clean.
Easy Food 125
21/09/2018 10:07
Frozen mocha Baileys cheesecakes
1 Line a 20cm tin with parchment paper
mixture bit by bit and fold between each
or place eight 8cm stainless steel rings on
addition. Fold in the Baileys and the
a tray. Put the biscuits into a zip lock bag
cooled coffee until just combined. Pour
and crush with a rolling pin, leaving some
the mixture over the frozen biscuit base,
chunks. In a bowl, combine the crushed
cover with cling film and freeze for three
300g bourbon cream biscuits
biscuit with the melted butter. Press the
hours or up to one month.
100g butter, melted
biscuit into the prepared tin and leave to
4 Remove the cheesecake from the
500g soft cream cheese
set in the freezer.
freezer 20 minutes before serving and
200ml double cream
2 In a large bowl, beat the cream cheese
decorate with grated chocolate.
100g caster sugar
until creamy. Pour in the cream and sugar,
500g vanilla ice cream, softened
beat until smooth.
200ml Baileys
3 Put the softened ice cream into a large
50ml espresso, cooled
bowl. Add the cream cheese
Serves 8
Per Serving 537kcals, 38.4g fat (20.9g saturated), 38.6g carbs (18.5g sugars), 6.4g protein, 0.8g fibre, 0.215g sodium
20g dark chocolate, grated
126 Easy Food
EF134_124-127_Shannon.indd 126
OCTOBER 2018
21/09/2018 10:09
from our kitchen to yours prep-ahead party
Bakewell tarts
200g sugar 500ml water 2 pears, peeled
For the pastry: 250g plain flour 50g icing sugar 150g butter 2 egg yolks
1 Preheat the oven to 190ËšC/170ËšC fan/gas
6 For the poached pear version, in saucepan
mark 5. Grease a 24-cup mini muffin tin with
combine all the ingredients for the syrup and
melted butter.
bring to the boil. Reduce the heat and add
2 For the pastry, combine the plain flour
the pealed pears. Simmer for 10-12 minutes
and icing sugar in a bowl. Rub in the butter
until the pears are tender. Remove and allow
until it resembles bread crumbs. Add the
to cool. Once cool cut into slices and add to
egg yolks and mix until the dough just holds
the tartlets.
together. If the mix is a little dry, add a
7 Top both types of tarts with the frangipane.
tablespoon of cold water. Wrap the dough in
8 Bake for 20-25 minutes, until the pastry is
cling film and leave to chill.
crisp and the tart is golden brown.
3 To make the frangipane, beat together
9 Serve with cream or custard.
Makes 24 mini tarts
the bottoms with a fork. You can freeze the prepared tins well in advance. 5 Spoon the jam into the base of the each of the tartlets.
For the frangipane: 125g butter, softened 125g sugar 3 eggs 125g ground almonds Zest of 1 lemon For the filling: 200g raspberry jam (or jam of choice) For the poached pears: Zest and juice of 1 lemon 1 cinnamon stick
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EF134_124-127_Shannon.indd 127
the butter and the sugar until smooth and creamy. Add the eggs one at a time, beating between each addition. Fold in the ground
Per Serving 262kcals, 13g fat (6.4g saturated), 35.5g carbs (23g sugars), 3.4g protein, 1.9g fibre, 0.076g sodium.
almonds and lemon zest. 4 Remove the pastry from the fridge, roll out on a floured surface to 1-2mm thick. Cut out disks of pastry, slightly larger than the muffin tin. Press the pastry into the tin and pierce
Easy Food 127
21/09/2018 10:09
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IN THE NEXT ISSUE... GET INTO THE FESTIVE SPIRIT WITH THE EASY FOOD CHRISTMAS ANNUAL!
ON SALE RD!
R3 NOVEMBE
INSIDE...
ie gift guide > The ultimate food sserts > Show-stopping de as feast > The perfect Christm d starters > Fuss-free sides an > Toasty tipples rtaining > Ideas for easy ente as dinners > Meat-free Christm ts > Kiddie craft projec ideas > Handy decorating
EF134_129_In the next issue.indd 129
21/09/2018 10:56
HOW TO CARVE A PUMPKIN
You will need: 1 medium pumpkin (or as many as you want to carve) Newspaper Permanent marker Pumpkin carving knife or other serrated knife Metal spoon 1 Line a sturdy table with newspaper. Decide which side of the pumpkin is best for the face. 2 Use a permanent marker to draw eyes, a nose and a smile or grimace. 3 Outline a circular lid around the pumpkin
130 Easy Food
stem, about 12cm in diameter. 4 With a slim pumpkin carving knife or serrated knife, cut out the pumpkin lid, working at a slight inward angle so that the lid can be replaced without falling in. 5 Use your hands to pull out the pumpkin seeds along with their stringy membranes and set aside in a colander. 6 Using a metal spoon, scrape out the inside of the pumpkin until no stringy bits remain, placing the removed “guts” in a second bowl. 7 Wipe off the outside of the pumpkin so that it will be easier to hold and therefore safer to carve. 8 Make straight cuts into your pumpkin
along the lines you’ve drawn, removing and discarding the pieces. 9 Insert a tea light in the bottom of your pumpkin. Use a long match or lighter to light the pumpkin and replace the lid.
Roasted pumpkin seeds Preheat the oven to 150°C/130°C fan/ gas mark 2. Rinse the pumpkin seeds in the colander, then drain well and dry with kitchen paper. On a baking tray, toss the seeds with some olive oil or butter, a generous pinch of salt and any herbs or spices you like. Roast for 40-45 minutes until golden brown, then allow to cool and enjoy as a healthy snack.
OCTOBER 2018
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