Issue 4 EGF Spring 2017

100% IRISH

75 +

Your guide to a delicious life without gluten

fresh family favourites

P LUS: EASY PALEO MEALS QUICK-FIX DINNERS AND DESSERTS EXPERT ADVICE FOR GLUTEN-FREE LIVING

celebrate good times

• PANCAKE TUESDAY • YOUR EASTER FEAST • ROMANTIC VALENTINE’S RECIPES

SPRING 2017

ROI 35.95 UK £5.45

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FRESH HERBS | NEW POTATOES | IRISH LAMB | WHITE FISH

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17 06/02/2017 15:51

Pure and simple…

Easy Porridge Bread This gluten free porridge bread is quick and easy to make and tastes so good!

Ingredients 1 egg 1 x 500ml tub of low-fat natural yoghurt 2 yoghurt tubs of Juvela Pure Oats (measure out 2 full tubs of oats) 2 tsp bicarbonate of soda ½ tsp salt 100g mixed seeds or chopped nuts (pumpkin, sunflower, chia seeds, walnuts etc), optional

Method 1 Preheat oven to 180°C/160˚C fan/gas mark 4. Grease a

standard loaf tin (2lbs/900g) or use parchment paper to line the tin for easy release.

2

Place the yoghurt and egg in a mixing bowl.

3 Using the empty yoghurt tub, measure two tubs of

Juvela Pure Oats and add to the bowl with the bicarbonate of soda and the salt.

4 Add in the seeds/nuts at this point if using.

Stir thoroughly.

5 Pour the mixture into your loaf tin. You can sprinkle

pumpkin, sunflower or poppy seeds on top.

6 Place in the oven and cook for approximately

50-60 minutes. You can test that the bread is cooked all the way through by inserting a skewer.

7 Leave to cool on wire tray.

Ireland’s favourite range of gluten-free foods

1800 40 50 90 50

info@juvela.ie

www.juvela.ie

easy Gluten-Free

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07/02/2017 10:55 10:19 07/02/2017

WELCOME SPRING 2017

100% IRISH

75 +

EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566

Your guide to a delici ous life without gluten P LUS:

EASY PALEO MEALS QUICK-FIX DINNE AND DESSERTS RS EXPERT ADVIC GLUTEN-FRE E FOR E LIVING

fres h fam ily favo urit es celebrate good times

• PANCAKE TUESDAY • YOUR EASTER FEAST • ROMANTIC VALENTINE’S RECIPES

rin

SPRING 2017

ROI 35.95

UK £5.45

Sp

d

EDITORIAL TEAM Deputy Editor P o e r fect Jocelyn Doyle Party Fo jdoyle@zahramediagroup.com

FRESH HERBS | EGF4_01_Cover

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g into

NEW POTATO ES

| IRISH LAMB |

201 7 !

WHITE FISH

06/02/2017

CONTRIBUTORS Andrea Murray, Sonya Shells and Eileen Barry DESIGN Art Director Yume Sato PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth, Shannon Peare, Alida Ryder, Leila Saffarian, Jocasta Clarke, Aysecan Tufekcioglu, Bartosz Luczak and Janusz Kubala. Some images from Shutterstock.

Cover Image Credit: StockFood

14:18

Hello!

Spring has (finally) sprung and we couldn’t be more delighted in the Easy GlutenFree offices. As much as we love coldweather favourites like warming stews and hearty soups, we’re ready for the fresh, flavoursome tastes of the season. Bring on plump peas, tender asparagus spears and all the fresh herbs we can handle!

This is really when we see our cooking come alive again, and we’ve done our best to capture this little renaissance in this issue. We’re focusing on one of our favourite springtime vegetables, the new potato, from p.20. Check out recipes and tips for making the most of this seasonal staple in your gluten-free meals. We’re also delving into the different types of fresh herbs available, p.33, and how to best pair them with your cooking.

There are plenty of events to keep in mind at this time of year, and being the foodies we are, we immediately think of the accompanying food! Love is in the air, and we’ve developed a decadent Valentine’s Day meal for two, p.44, that is sure to impress. Our feature on local Irish produce, p.36, provides the best inspiration for an authentic St. Patrick’s Day feast, and we’re flipping out with plenty of fun pancake ideas for Pancake Tuesday, p.48.

ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com t: +353 (0) 87 285 7141 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com

Of course, we know you have to get dinner on the table on all those humdrum nights as well. Not to worry – from speedy 30-minute meals, p.66, to meat-free favourites, p.86, we have you covered!

As always, we have exciting food news and top tips from the Coeliac Society of Ireland, so you can be sure you’re up to date on products, cooking tips and everyday lifestyle hacks to live the most delicious life possible!

Happy cooking,

Chief Executive John Mullins jmullins@zahramediagroup.com

Caroline Gray Editor

Easy Gluten-Free is published by Zahra Media Group Ltd ISSN 1649-4253 create

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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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06/02/2017 14:39

36

contents

Love is in the air

Homegrown goodness Recipes inspired by Ireland’s world-class produce

Romance your loved one this Valentine’s Day

Ganache 101

...because Easter and chocolate go hand-in-hand

33

60

Getting fresh with me

Cooking with fresh spring herbs

30-minute marvels Quick-fix midweek meals

4

44

66

easy Gluten-Free

EGF4_04-05_Contents page.indd 4

06/02/2017 14:45

Regulars 9 Your say

Letters, tweets and emails

10 Food bites

Gluten-free trends and breaking food news

14 Coeliac Society bites News from the Coeliac Society of Ireland

16 Competitions Exciting things for you to win!

57 One-a-penny, two-a-penny These hot cross buns are simple to make and a great family-friendly

58 Easter eats Serve up an Easter feast to remember with these flavoursome recipes

60 Ganache 101 We have some fun with ganache, our favourite chocolate topping

Revolutionise versatile new potatoes with these bright, inspiring meal ideas

66 30-minute marvels

20 One potato, two potato

26 Plenty of fish in the sea White fish is in season, meaning these healthy dinners are fresh and great value

30 Love Irish lamb

64 Pasta perfection

Anyone can enjoy these delicious dinners made with gluten-free pasta

Have dinner on the table in no time with these quick-fix meals

72 15 ways with storecupboard staples

Delicious ways to enjoy seasonal,

We explore new ways with coconut

succulent Irish lamb

milk, tomato purée and maple syrup

33 Getting fresh with me

Eat like a caveman with these

fresh herbs

family-friendly Paleo meals

83 Easy juniors

Celebrate St. Patrick’s Day the foodie

Have fun in the kitchen with this

way with these Irish-inspired recipes

twist on traditional pancakes

44 Love is in the air

86 Veg out

Woo your loved one with these decadent

These tasty recipes will have the

Valentine’s Day treats

whole family loving meat-free meals

Fun in the kitchen

Living

54 The everyday sweet tooth

96 Kitchen essentials

48 Flipping out

One easy gluten-free pancake recipe, five ways to serve them up!

54 TREAT YOUR SWEET TOOTH

76 A modern Stone Age family

Bring springtime cooking to life using

36 Homegrown goodness

QUICK-FIX DINNERS

Easter treat

Family matters

Seasonal cooking

66

48

PERFECT PANCAKES

93 Ask the experts Our resident nutritionist answers your most pressing questions

These simple recipes are out to prove that

Tips and tricks to help you become

dessert isn’t just for the weekend

an expert in the kitchen

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.

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RECIPE INDEX v

Budget-Friendly

v

Vegetarian

Freezable

LF

DF

Low-Fat

Kid-Friendly

x

Dairy-Free

Diabetes-Friendly

GF

Gluten-Free

v

x

v

LF DF GF

MEAT •

•

•

v

v

LF DF GF

•

•

72

•

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Spanish rice

73

•

•

•

•

•

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Maple nut granola

74

•

•

•

•

•

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Blueberry breakfast bake

74

•

•

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Cauliflower "rice"

78

•

•

•

•

•

•

•

Pancake pops

84

•

•

•

•

•

•

•

•

•

•

•

Chorizo patatas bravas with garlic aioli

21

•

•

Loaded smashed spuds

24

•

•

Lamb, rosemary and potato casserole

31

•

•

•

•

Mint and cumin lamb chops

31

•

•

•

•

Cauliflower Buffalo "wings" with blue cheese dip

87

•

Cajun lamb skewers

32

•

•

•

•

Hearty falafel salad

87

•

•

•

•

Herby braised short ribs

41

•

•

•

•

Pink pasta

88

•

•

•

•

Sticky orange duck breasts with sweet potato mash

42

•

•

Surf 'n' turf with garlic butter

45

Mushroom, cheese and ham bake

50

•

•

Moroccan spiced roast lamb

59

•

•

One-pan spaghetti and meatballs

64

•

•

•

Pork with broccoli and apples

66

•

•

•

Quick Dijon lamb with spring greens

66

•

•

•

Garlic beef and basil pasta

70

•

•

•

One-pan pork chops

73

•

•

Avocado beef burgers

77

•

•

•

Butternut squash lasagne

77

•

•

•

• •

•

Pizza gets a makeover

89

•

•

•

•

•

Moroccan harira soup

90

•

•

•

•

•

•

•

•

•

•

•

Crunchy flapjacks

12

•

•

•

•

Soda bread

13

•

•

•

•

Thyme and lemon cakes

34

•

•

•

•

Soft apple cake

42

•

•

•

•

• •

•

•

•

•

•

•

Raspberry coconut muffins

72

•

•

•

•

•

•

•

Chewy maple biscuits

74

•

•

•

•

•

Easy breakfast muffins

82

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

Kedgeree with crispy onions

27

•

•

•

Honey ice cream

37

•

•

Quick fish with creamed spinach and crushed roasties

28

•

•

•

Chocolate mousse with Irish cream liqueur

45

•

•

Mussels in Irish cider and cream

37

•

•

•

The ultimate gluten-free pancake mix

48

•

•

Crunchy fish fingers

39

•

•

•

Caramelised lemon pancakes

48

•

Smoked salmon benedict square

53

•

•

•

Pancake ice cream cups

53

•

Spicy tomato-poached fish with olives

67

Baked custards

55

•

•

•

Coriander prawn noodles

72

•

•

Caramelised bananas with vanilla ice cream

55

•

•

•

Tomato basil cod

73

•

•

•

•

•

•

•

•

•

• •

•

•

•

•

•

•

•

•

•

•

•

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57

27

•

•

Hot cross buns

22

•

•

•

•

Asian-style fish parcels

•

•

•

•

•

• •

• •

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BAKED GOODS

Crustless smoked salmon and new potato quiche

•

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•

FISH AND SEAFOOD •

•

•

•

•

•

•

•

x

Thai coconut rice

•

• •

•

•

•

• •

DESSERTS

•

•

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Flourless mocha cake

56

•

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Raspberry lemon tiramisu

59

•

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•

• •

• • •

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Maple and mustard roasted salmon

74

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Sweet potato cakes with smoked salmon

79

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Basic ganache recipe

61

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Creamy coconut prawns

81

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Dark chocolate orange coconut truffles

61

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Whipped ganache filling

62

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Mocha whoopie pies

62

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So-simple chocolate cake with ganache glaze

62

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Coconut bread pudding

72

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Tomato garlic mayonnaise

73

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x

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Maple cinnamon apple sauce

74

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73

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POULTRY Braised chicken and beans with mint pesto

35

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Stacked chicken quesadilla

67

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Chilli chicken soup

81

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VEGETARIAN Roasted baby potatoes in a creamy mushroom sauce

21

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Kashmiri potato curry

22

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COVER RECIPE: Wild mushroom and herb frittata

29

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Tomato and basil soup with Caprese croutons

34

•

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Blue cheese potato cakes

38

•

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Cauliflower and leek gratin

41

•

•

•

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Florentine "lasagne" pancake bake

50

•

•

•

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Springtime fusilli with courgettes, lemon and Feta

65

•

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Coconut pak choi

72

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6

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•

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•

• •

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DRINKS

•

•

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Bloody Mary

•

•

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SAUCES

• •

•

•

•

•

• •

• •

• • •

•

•

•

easy Gluten-Free

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06/02/2017 14:48

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What’s inside

A sneak peek at what you’ll find in this issue

SEASONAL COOKING New ways with new potatoes

20

IN THE KITCHEN 60 FUN Ganache 101

FAMILY MATTERS Easy Paleo cooking

91

8

76

LIVING Expert advice for a gluten-free lifestyle

easy Gluten-Free

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03/02/2017 17:07

your say easy Gluten-Free

100% IRISH

• PARTY FOOD

50+

• HEARTY PIES

• TIPS FOR SAFE

FESTIVE RECIPES

Wish we could get this in New Zealand!”

– Relwyn Brimelow

life without gluten Your guide to a delicious P LUS:

Step-by-step cooking guides

CHRISTMAS COOKING

• FESTIVE BAKING

Can’t wait.”

– Stella Maria Wilson Mahoney

the ultimate celebration cake

• HEALTHY NEW

P e r fect Party Food

Write, email, Tweet or Facebook...we’d love to hear from you!

join our facebook page and folLow us on twitter

YEAR’S RECIPES

• EXPERT ADVICE

Make-ahead marvels

Winter warmers

•

Healthy meal makeovers

WINTER 2016

ROI 35.95 UK £5.45 WINTER 2016

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Great, been waiting for this!”

– Amanda Carty

Tweet us at @EasyGFMag and join in the conversation at facebook.com/EasyGFMag

3

Issue 3 competition winners 1 x hamper of gluten-free goodies from Ballymaloe Angela Condron, East Creegh, Co. Clare

1 x midweek gluten-free afternoon tea for two at the Westin Hotel, Dublin Jane O’Sullivan, Naas, Co. Kildare

great taste, great value and gloriously gluten free

To find out more visit: www.nestle-cereals.com/uk/promo-gofree

easy Gluten-Free 9 EGF4_09_Your say.indd 9

06/02/2017 10:33

food bites

TAKE THE BISCUIT

We love this so-simple chocolate biscuit cake from Juvela!

Chocolate biscuit cake This cake is so easy to make and tastes delicious! You can use dark or milk chocolate or a combination of both.

400g gluten-free dark or milk chocolate 130g butter 1 tin of condensed milk 1 packet of Juvela Tea Biscuits 1 packet of Juvela Digestive Biscuits 1 Line a 900g loaf tin with cling film or parchment paper.

2 Melt the chocolate, condensed milk and butter together in a saucepan.

3 Break the Juvela Tea Biscuits and Digestive Biscuits into bite-sized pieces and place in a large bowl.

4 Pour the chocolate mixture over the biscuits and mix until all the pieces of biscuit are covered in the mixture.

5 Pour into the tin, flattening the mixture down as much as possible. Place in the fridge for 3-4 hours or until solid.

6 Slice and serve! www.juvela.co.uk

PASTA THAT ‘LEAVES’ THE BLOATING AT BAY Leaves PastaMagic is made with just buckwheat and chickpeas, meaning it has 50% more protein than regular pasta, three times more fibre and is glutenwheat-, dairy- and egg-free. This is ideal for anyone who feels bloated after eating pasta as well as coeliacs and those with gluten intolerance — plus the lower carb count matched with Leaves’ high protein keeps you feeling fuller for longer. Leaves have launched a new 300g value pack of their successful plant-based pasta, perfectly portioned for two adults and two children. The new pack is available in SuperValu stores nationwide (RRP €3.99).

10

IF YOU’RE GLUTENFREE, THEN GOFREE™ Are you looking for a gluten-free breakfast that is not only tasty, but great value, too? Developed for those looking for a convenient, delicious and gluten-free breakfast, Nestlé® GoFree™ range from Nestlé cereals means a gluten-free start to the day no longer has to have a ‘free from’ taste.

The Nestlé® GoFree™ range is also free from the premium price tag for a ‘specialist’ cereal, making them great value.

On shelves now, these delicious new cereals make sure that those who exclude gluten from their diet have even more irresistible choice for breakfast in the morning. Try the popular Corn Flakes (RRP €2.79) and Honey Flakes (RRP €2.99) or the newer Rice Pops (RRP €3.99) and Coco Rice (RRP €3.99). Fortified with vitamins and minerals, all four are included in the Coeliac Society of Ireland Food List for 2017.

Nestlé Gluten-Free Corn Flakes was also delighted to have won the Silver Award in the Breakfast Cereals Category during the 2016 Free From Food Awards Ireland. www.nestle-cereals.com/uk/promo-gofree Pricing is as the sole discretion of the retailer and the retailer is responsible for determining consumer prices. Nestle Ireland may only recommend resale prices and the retailer remains at all times free to follow or not follow such recommendations.

SUPER SPAGHETTI At Tesco, they understand the dietary challenges faced by some of their customers. The Free From range is a broad list of products which caters for a number of dietary challenges including vegan, wheat-free and gluten-free requirements. Made with maize flour and rice flour, Tesco Free From Spaghetti is free from gluten, wheat, milk and egg and retails at €1.29. Tesco Free From spaghetti is available in stores nationwide and from www.Tesco.ie.

easy Gluten-Free

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FOOD BITES

FEELING FRUITY

GLUTEN-FREE COOKING COURSES Check out two of our favourite gluten-free cooking courses this spring to help you revamp your recipe repertoire!

We absolutely adore Irish dairy, so we’re a little obsessed with the new ‘Thick and Fruity’ yoghurt range by Glenilen Farm. This new range is wholesome, pure and simple, delivering the creaminess we’ve all come to expect from Glenilen Farm products with an added fruity zing! Made with natural probiotic ‘live’ yoghurt, the Glenilen Farm ‘Thick and Fruity’ range is available in three delicious flavours: vanilla, strawberry and apple & blackberry. With an average 20% fruit content in each pot and naturally gluten-free, these yoghurts are ideal enjoyed as is or as a delicious topping on your favourite breakfast or snack. We hear 2017 will also see the introduction of new Limited Edition flavours! The Glenilen Farm ‘Thick and Fruity’ range is available now in Dunnes Stores, Tesco and independent food stores (RRP €1.99). www.glenilenfarm.ie

GO WILD WITH GLENDALOUGH GIN This year, Glendalough — Ireland’s first craft distillery — successfully captured all four iterations of their famous seasonal gins in one bottle, a complex and interesting option perfect for the gluten-free drinker.

Bottled at 41% ABV and priced at €35 RRP, Glendalough Wild Botanical Gin is produced in exactly the same small batch, artisanal method that has made the company’s seasonal gins so lauded, so with each bottle you can still expect: • Fresh wild botanicals, never dried, picked from the mountains around the distillery and in the still within hours of foraging • Sustainably foraged by one person, Geraldine Kavanagh • Slow-distilled to tease out delicate flavours • Tiny batches of less than 250 litres each.

Glendalough Wild Botanical Gin is currently available from O’Brien’s nationwide, The Celtic Whiskey Shop, Dublin, Baggot Street Wines, Dublin, McCambridges, Galway and other offlicences nationwide. www.glendaloughdistillery.com

Cooks Academy - Dublin 2 Gluten-Free Workshop Date: Saturday, 18th February 10am-4pm Price: €150 This hands-on course will show you alternatives to everyday recipes including breads, pizzas, lasagne, cakes, pancakes and risottos. It is also designed to boost the vitamin B content of the diet, which may be lacking from diets that omit cereal and bread products.

Ballymaloe Cookery School - Shanagarry, Co. Cork Gluten-Free Cooking Demo Date: Saturday, 13th May 2-5pm Price: €135 Suitable both for the newly-diagnosed celiac who has never baked before, as well as the more experienced cook, this half-day course is ideal for those on a gluten-free diet. You’ll learn about a whole range of tasty and easyto-prepare dishes including gluten-free sweet and savoury pastry, crackling salmon with coriander pesto and gluten-free raspberry muffins. Advice on alternative ingredients and lots of baking tips will help take the mystery out of successful gluten-free cooking.

BAKE WITH THE BEST Our friends at Boutique Bake have generously shared this delicious recipe that can be enjoyed by the entire family.

“This rhubarb and strawberry crumble — made with our Boutique Bake Oat & Seed Energy Bar Mix — is the perfect midweek dessert and can be whipped up in less than an hour. Our Oat & Seed Energy Bar Mix makes a delicious crumble containing only the purest of ingredients, including six different seeds, giving the crumble a perfect crunch!”

Rhubarb and strawberry crumble Makes 4 small or 1 large ½ a pack of Boutique Bake Oat & Seed Energy bar mix 3 large stalks of rhubarb, chopped 2 dessertspoons of coconut sugar 50ml water 1 punnet of strawberries, chopped 2 dessertspoons of coconut oil 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Place the rhubarb into a pot along with the coconut sugar and water. Heat gently on low for 10-15 minutes.

2 Empty half of the contents of the Oat & Seed Energy bar mix package into a bowl and add the coconut oil.

3 As the rhubarb begins to soften, add most of the strawberries, reserving some to decorate.

Once both the rhubarb and strawberries are soft, transfer the mixture into four ramekins or one large pie dish.

4 Scatter the crumble topping over the crumble(s) and place into the oven for 15-20 minutes.

5 Once the topping is golden brown, remove the crumble(s) from the oven. Allow to cool slightly and garnish with the reserved strawberries. Serve with your favourite Greek yoghurt.

About Boutique Bake The Boutique Bake range of gourmet baking mixes was created from a love and real passion for home baking. It all started in a small cottage in Donnybrook, Dublin, in the summer of 2013. All of the mixes were created using only the finest quality ingredients, and this ideal remains at the core of their products today. They guarantee that their award-winning baking mixes have nothing nasty added to them and never will!

Boutique Bake’s mission is to help you have fun with their super easy, baking mixes and to enjoy baking them as much as they do.

All mixes from the new Health Range are certified gluten-free and suitable for coeliacs, while both the Cacao Protein Bites and Oat and Seed Energy Bars are also suitable for vegans.

Now retailing in over 300 stores nationwide, Boutique Bake products are available in Dunnes Stores, Tesco, SuperValu and independent stores across Ireland. www.boutiquebake.ie.

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cookbook corner

DELICIOUS

By Denise O’Callaghan Published by Mercier Press €24.99/£20.99

We love Denise O’Callaghan’s cookbook, crammed full as it is of coeliac-friendly treats! This easy flapjack recipe will give you a taste of what’s inside…

Crunchy flapjacks Makes 12 This is a scrumptious snack for between meals. Do check that your coeliac is happy to eat pure oats before serving.

175g butter or margarine 100g brown sugar 75g golden syrup 350g pure oats ¼ tsp ginger ½ tsp cinnamon 200g dark or milk chocolate (whichever you prefer) 12

1 Preheat the oven to 150˚C/130˚C fan/ gas mark 2. Grease and line a 23cm x 33cm Swiss roll tin with baking parchment.

2 Melt the butter or margarine in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.

3 Stir in the oats and spices.

4 Place the mixture into the prepared Swiss roll tin and press it out evenly using the back of a spoon.

5 Bake in the preheated oven for approximately 30 minutes or until golden brown.

6 Break the chocolate into a bowl over a

saucepan of water on a medium heat and melt, stirring occasionally.

7 While the chocolate is still hot, pour over the flapjacks. Chill in the fridge until the chocolate has set.

8 Use a hot knife to cut into twelve squares without breaking the chocolate.

Per Serving 354kcals, 18.7g fat (11.3g saturated), 42.8g carbs, 18.6g sugars, 5.2g protein, 3.6g fibre, 0.111g sodium

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FOOD BITES | COOKBOOK CORNER

MY GLUTEN-FREE KITCHEN

By Gearoid Lynch Published by Gill Books €24.99/£22.99

Gearoid Lynch’s My Gluten-Free Kitchen is a fantastic resource for any coeliac home cook. Try this easy soda bread recipe the next time you fancy a traditional gluten-free loaf.

Soda bread Makes 1 loaf

This is a very crusty, light bread. Like all good homemade soda bread, it needs to be consumed within 24 hours.

450g gluten-free white bread flour blend, plus extra for dusting 1 tsp gluten-free bicarbonate of soda 1 tsp salt 1 tbsp caster sugar 430ml buttermilk

1 Preheat the oven to 200°C/180˚C fan/gas mark 6. Lightly dust a baking tray with a little flour.

2 Sieve the flour, bicarbonate of soda and salt into a large bowl, then add the caster sugar and mix together.

3 Make a well in the centre of the flour mix and add the buttermilk.

4 Using one hand in a claw shape, gently mix everything together, working from the sides of the bowl. The dough should be soft and wet but not too sticky. Once it comes together, transfer the dough out onto a wellfloured worktop.

5 With floured hands, shape the dough into a round without overworking it. Place the round loaf on the baking tray, cut a deep cross across the top and bake for 25 minutes. Remove the loaf from the oven, turn it over and put it back on the tray.

6 Continue to bake for an additional 10 minutes. The bread is ready when it sounds hollow when you tap the bottom. Leave to cool on a wire rack.

Per Serving 190kcals, 0.4g fat (0g saturated), 39.8g carbs, 3.3g sugars, 4.5g protein, 0g fibre, 0.405g sodium

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Membership The Coeliac Society of Ireland is the national charity supporting people diagnosed with coeliac disease or on a gluten-free diet for medical reasons. Our mission is to make Ireland a better place to live for people with coeliac disease.

Individual annual membership costs just €30 and €35 for family membership. Here are just some of the benefits our members can enjoy.  Our comprehensive Food List detailing gluten-free foods available in Irish supermarkets.

This year’s list contains over 6,000 items.  Phone, web and e-mail access to our membership support team; if you have any questions or concerns, just get in touch and we will do what we can to help.  Every month, we send members an update via our e-mail newsletter and even more news in our printed magazine (electronic-only membership is an option as well).  We produce a range of guides and information packs for both new and existing members, all of which are available as printed documents from the Society, or online.  Our Members-Only area of the website provides up-to-date information on all coeliacrelated matters and has a forum for you to discuss matters with the Team and with fellowMembers.  We work with the catering industry, ensuring they understand the needs of people with coeliac disease are fully met when eating out.  In 2017 we will launch a GP information programme, to make sure GPs are aware of the latest information regarding coeliac disease and can help people move towards a definitive diagnosis and offer support in adapting to such news.  We continue to work as closely as we can with dietitians and nutritionists throughout the country to ensure they have all the tools they need to help you.  On a community level, we organise a range of in-store events and cookery demonstrations, and have plans for many more in 2017, including our hugely-popular Gluten Free Living Show in September.  Our local Support Group network is growing, run by members throughout the country it continues to offer help and advice to members in several locations.

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FOOD LIST 2017 You will be delighted to know that our brand new 2017 Food List is now available. This is the only comprehensive guide to gluten-free food on the Irish market. Containing 6,425 glutenfree products, including 337 new products, our Food List aims to be a valuable source of information to you, helping you maintain your gluten-free diet with relative ease. The Food List is available as part of membership of the Coeliac Society of Ireland. The 2017 Food List cancels all previous editions, so renew your membership to ensure you have the most up-todate information.

Adapting to a gluten-free diet may seem challenging at first, but there is plenty of support available. The Coeliac Society are here to help you live a healthy life with coeliac disease. We run events throughout the year and our Support Group network is growing.

To join or renew your membership and to be one of the first to receive the new edition, call one of our membership team on 01-8721471 or visit www.coeliac.ie. We’re here to help, both pre-diagnosis and beyond.

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competitions

Your chance to win exciting gluten-free goodies

WIN a copy of The Best Gluten-Free and Dairy-Free Baking Recipes by Grace Cheetham!

Pizzas and profiteroles, pies and puddings — these are all things that gluten-free and dairy-free people dream of eating. Bestselling author Grace Cheetham takes the stress out of baking free-from food, and reveals how to create truly delicious baked goodies like a melt-in-the-mouth red velvet cake, delicate fondant fancies or a delicious crab and dill tart.

Intolerant to both gluten and dairy, Grace has spent years developing delicious recipes using alternative ingredients to inspire those who follow her popular blog. With every large supermarket stocking a wide range of these gluten-free and dairy-free ingredients, it’s never been easier to bake up a feast!

From breads and biscuits to cakes and desserts, and even baked main meals, Grace’s book offers plenty of variety. From soft bread with sun-dried tomatoes and fragrant thyme leaves to carrot and cardamom cake with a fluffy lime frosting or Turkish lamb flatbread pizzas, there’s no limit to the dishes you can create.

The Best Gluten-Free and Dairy-Free Baking Recipes

By Grace Cheetham Published by Nourish Books March 2015, Hardback, €17.65/£14.99

Photos from The Best Gluten-free and Dairy-free Baking Recipes by Grace Cheetham, © Watkins Media Limited 2015, commissioned photography by Toby Scott.

To be in with a chance to win, simply email the answer to the question below to competitions@easyfood.ie with GF BAKING in the subject line: Q. Which two allergens does this book aim to avoid?

A. Gluten and dairy B. Nuts and eggs C. Eggs and gluten

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COMPETITIONS

WIN a gluten-free afternoon tea for two at Hayfield Manor!

As Cork city’s sole five-star hotel, Hayfield Manor provides all the charm of a country house, uniquely posed within two acres of beautiful gardens, and just a pleasant stroll to the heart of Cork city. Residents of Hayfield Manor experience exceptional hospitality with staff dedicated to providing individual and memorable service alongside every modern comfort. As well as luxurious and spacious accommodation, guests of Hayfield Manor also enjoy exclusive access to The Beautique Spa which features the full range of Elemis Spa Therapy. Hayfield Manor is home to two award-winning restaurants; Perrotts Garden Bistro is the hotel’s popular casual dining venue, with a menu inspired by world food trends and peppered with the best of local produce, while Hayfield Manor’s signature restaurant, Orchids, features the finest in contemporary Irish cuisine set within a dramatic and glamorous backdrop, inspired by the eponymous flower. With a strong trend towards gluten-free dining, Hayfield Manor’s menus feature a number of glutenfree options. Led by Executive Chef Mark Staples, the team of dedicated chefs invests time and thought into sourcing the best of local produce in order to take care of all palates and to create the most tempting of menus.

To be in with a chance to win, simply email the answer to the question below to competitions@easyfood.ie with HAYFIELD in the subject line: Q. Which Hayfield restaurant hosts the White Glove GlutenFree Afternoon Tea?

Enjoy Hayfield Manor’s White Glove Gluten-Free Afternoon Tea in the beautiful surrounds of Orchids Restaurant to the subtle tones of a classical piano and soak up the Manor atmosphere.

Indulge in a delicious assortment of freshly made gluten-free sandwiches, Hayfield Manor’s popular gluten-free scones along with a selection of delicious sweet treats such as gluten-free carrot cake, lemon frangipani and chocolate brownies.

Hayfield Manor, Perrott Avenue, College Road, Cork Tel: +353 21 484 5900 Web: www.hayfieldmanor.ie enquiries@hayfieldmanor.ie @hayfieldmanor

@hayfieldmanor

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WIN A CHIA BIA SEED BOOST! Fancy boosting your nutrition naturally with minimal effort? Chia Bia is the store cupboard essential that will leave you feeling happy and healthy from the inside out. Packed full of omega 3, fibre, protein, vitamins and minerals, these tiny subtle tasting seeds will add a dash of goodness to your favourite foods: simply add to baked goods, blend into a smoothie or sprinkle over your breakfast, yoghurt, cereals, salads and more.

Packs include the whole, milled and flavoured range of seeds, grab & go chia sachets and the convenient chia oil omega 3 capsules. For more information, visit www.chiabia.com.

We have three hampers packed full of Chia Bia products to give away to three lucky readers!

To be in with a chance to win, simply email the answer to the question below to competitions@easyfood.ie with CHIA in the subject line: Q. TRUE OR FALSE: Chia seeds are high in fibre.

A. True B. False

For further information and chia-inspired recipes visit www.chiabia.com or find Chia Bia on Facebook, Twitter and Instagram @chiabiaseed #ChiaBiaFam

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Seasonal cooking

20

NEW POTATOES

26

WHITE FISH

30 SPRING LAMB

33 FRESH HERBS

36

IRISH PRODUCE

44

VALENTINE’S DAY DINNER

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o t p a t e o, n o p o t at o o w t

Revolutionise versatile new potatoes with these bright, inspiring meal ideas

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2 seasonal cooking | new potatoes

Roasted baby potatoes in a creamy mushroom sauce Serves 4

2 Portobello mushrooms, sliced 1 tbsp olive oil 3 garlic cloves, crushed 2 tbsp balsamic vinegar Salt and black pepper 700g baby potatoes, washed and left whole 250g chestnut mushrooms, sliced ¼ tsp dried chilli flakes 120ml double cream 80ml white wine 2 sprigs of thyme 160ml gluten-free vegetable stock To garnish: Small bunch of chives, snipped 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a large baking tray with parchment paper.

2 Place the Portobello mushrooms into a large bowl and add the olive oil, garlic and balsamic vinegar. Season well and toss to coat. Spread out evenly on the baking tray and bake for 10-15 minutes. Remove from the oven and set aside. Reduce the oven to 200˚C/180˚C fan/gas mark 6.

3 Meanwhile, bring a pot of salted water to a boil and cook the potatoes for 8-10 minutes, or until just fork tender. Drain well and pat dry.

4 Place the potatoes onto a baking tray, drizzle generously with oil and season.

Bake for 20-25 minutes, or until golden.

Remove and set aside.

5 Heat a splash of olive oil in a pan over a medium heat and cook the chestnut mushrooms for 10 minutes or until golden, stirring regularly. Season and sprinkle with chilli flakes. Cook for another 3-4 minutes.

6 Add the wine and thyme sprigs and bubble for 4-5 minutes, using a wooden spoon to scrape any sticky bits off the bottom of the pan. Stir in the Portobello mushrooms, potatoes and vegetable stock and bring to a simmer. Add the cream and cook until heated through.

7 Sprinkle fresh chives over the top and serve immediately.

Per Serving 281kcals, 15.4g fat (7.6g saturated), 27.2g carbs, 0.5g sugars, 8.1g protein, 6g fibre, 0.203g sodium Per Serving 765kcals, 45.7g fat (24.1g saturated), 54.8g carbs, 1.6g sugars, 37.6g protein, 2.7g fibre, 1.238g sodium

x

Top Tip These will still be delicious as a vegetarian option - simply omit the chorizo.

Chorizo patatas bravas with garlic aioli Serves 4

750g baby new potatoes Salt and black pepper Olive oil 120g gluten-free chorizo, sliced 1 x 400g tin of chopped tomatoes 4 tbsp balsamic vinegar 1½ tsp smoked paprika 1 tsp caster sugar Handful of fresh parsley, chopped For the aïoli: 3 garlic cloves, peeled 2 egg yolks 1 pinch of gluten-free mustard powder 270ml sunflower oil Squeeze of lemon juice 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.

2 Place the potatoes on a baking tray. Season with salt and pepper, drizzle with olive oil and roast for 20 minutes.

3 Heat a pan over a medium heat and cook the chorizo for 3-4 minutes until it has released its oils.

4 Add the tinned tomatoes, vinegar, paprika, sugar and a drizzle of olive oil. Season well and simmer for 15 minutes.

5 For the aïoli, whizz the garlic cloves in a food processor with the egg yolks and mustard powder. Keeping the machine running, drip in half of the oil very slowly, then add the rest in a steady drizzle. Add a squeeze of lemon juice.

6 To assemble, pour the tomato sauce over the hot potatoes and top with aïoli, Scatter with parsley leaves and serve.

Per Serving 948kcals, 85.6g fat (15.5g saturated), 37.5g carbs, 6.4g sugars, 13g protein, 4.1g fibre, 0.382g sodium

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Crustless smoked salmon and new potato quiche

Serves 4-6

750g new potatoes, cooked and sliced Salt and black pepper 200g smoked salmon, cut into strips 4-6 spring onions, sliced 3 tbsp fresh dill, chopped 4 medium eggs 200ml crème fraîche 1 Preheat the oven to 180°C/160°C fan/ gas mark 4 and line a large ovenproof dish with parchment paper.

2 Spread half of the potatoes over the base of the dish and season. Arrange half of the salmon on top and sprinkle over half of the onions and half of the dill. Add the remaining potatoes, season and scatter over the rest of the salmon, onions and dill.

3 Beat the eggs and crème fraîche together and pour over the salmon mixture. Bake for 45-50 minutes, or until the centre is just set. Cover with parchment if the top becomes too brown.

4 Remove the quiche from the oven and leave to cool for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Kashmiri potato curry Serves 4

900g baby new potatoes, rinsed and halved lengthwise 3 tbsp olive oil or ghee 2 tomatoes, chopped 2 small red onions, diced 1 red chilli pepper 1 garlic clove 2cm-piece ginger root, peeled and chopped 2 cloves ½ tsp coriander seeds ½ tsp cumin seeds 1 tsp turmeric 1½ tsp salt 200g plain Greek yoghurt To serve: Fresh coriander Rice or gluten-free naan 1 Prick each potato once or twice with the tines of a fork. Heat the oil or ghee in a nonstick pan with a lid over a medium-low heat.

Once the oil is hot, add the potatoes, cover the saucepan with the lid and cook them for 22

6-8 minutes, turning occasionally, until they are lightly browned and blistering.

2 Remove the potatoes and sprinkle them with half a teaspoon of the salt. The potatoes should be almost tender but not completely cooked through.

3 Place all the tomatoes, onions, chilli, garlic, ginger and spices in a blender. Whizz briefly until smooth.

4 Heat the rest of the oil in a pan with a lid over a medium-high heat. Add the tomato and spice mixture and cook for 3-4 minutes, stirring occasionally.

5 Reduce the heat to a gentle simmer and add the rest of the salt and the potatoes. Cover with the lid and cook for 15 minutes until the potatoes are tender but not mushy.

6 Stir in the yoghurt. Cook, stirring constantly to prevent burning, for two minutes, then remove from the heat. Taste the sauce and season. Garnish with freshly chopped coriander leaves and serve hot with rice or gluten-free naan.

Per Serving 232kcals, 10.2g fat (4.8g saturated), 22.6g carbs, 22.6g sugars, 13.2g protein, 3.5g fibre, 0.761g sodium

Per Serving 301kcals, 12.1g fat (2.3g saturated), 39.2g carbs, 6.1g sugars, 12.2g protein, 8.2g fibre, 0.922g sodium

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2 seasonal cooking | new potatoes

Top Tip You can either boil the potatoes or roast for an added level of flavour.

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Loaded smashed spuds Serves 2

10 baby new potatoes, whole Olive oil Salt and black pepper 2 gluten-free streaky bacon rashers 60g Cheddar, grated To serve: Sour cream 2 spring onions, chopped 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8 and bring a pot of salted water to a boil. Add the potatoes and cook until they are fork-tender.

2 Drizzle a baking tray with olive oil. Place the potatoes on the tray, leaving plenty of space in between them.

3 With a potato masher, gently press down each potato until it’s slightly crushed, then rotate the potato masher 90 degrees and crush again. Brush the tops of each crushed potato generously with more olive oil.

4 Sprinkle the potatoes with salt and black pepper, then bake for 20-25 minutes until they are golden brown.

5 Meanwhile, fry the rashers in a pan until crispy. Remove the potatoes from the oven and crumble the rashers over them, then top each one with Cheddar. Return to the oven for 5-6 minutes until the cheese has just melted.

6 Spoon a little sour cream onto each potato, scatter with spring onions and serve.

Per Serving 480kcals, 27g fat (8.8g saturated), 40.7g carbs, 0.6g sugars, 22g protein, 8.2g fibre, 1.211g sodium

Top Tip Most bacon on the market is naturally gluten-free, but it’s always advisable to make sure.

Per Serving 765kcals, 45.7g fat (24.1g saturated), 54.8g carbs, 1.6g sugars, 37.6g protein, 2.7g fibre, 1.238g sodium

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McConville’s SuperValu, Monasterevin, Co. Kildare Tuesday 7th March Dick’s SuperValu, Charleville, Co. Cork Tuesday 14th March Quish’s SuperValu, Ballincollig, Co. Cork Tuesday 21st March

TIMES OF EVENTS: 7PM – 9PM Come and join us for more information on living with Coeliac disease.

See In-store or Online at SuperValu.ie for gluten free recipes.

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f i f s h o y t n el n the

p

i

White fish is in season right now, meaning these healthy dinners are fresh and great value 26

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seasonal cooking | white Irish food fish

Asian-style fish parcels Serves 4 3 tbsp gluten-free tamari 2 tbsp gluten-free rice wine vinegar Juice of 1 lime ½ tsp sesame oil ½ tsp honey 2cm-piece of fresh root ginger, grated 2 garlic cloves, crushed 1 red chilli, finely chopped 3 carrots, cut into matchsticks 1 red and 1 yellow pepper, deseeded and cut into strips 100g sugar snap peas 1 pak choi, shredded 4 spring onions, sliced on the diagonal 4 x fillets of white fish 1 large handful of fresh coriander, chopped 1-2 tsp sesame seeds To serve: Gluten-free noodles, tossed in sesame oil and tamari 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. In a medium bowl, whisk together the first eight ingredients to combine.

2 In a large bowl, toss together the carrots, red and yellow peppers, sugar snaps, pak choi and spring onions.

3 Cut a large square of tin foil and lay on a flat work surface. Cut a square around the same size out of parchment paper and lay on top of the foil.

4 Place one quarter of the vegetables near the middle of the parchment. Lay a fillet of fish on top of the vegetables and drizzle over a quarter of the sauce. Sprinkle with coriander and sesame seeds.

5 Fold the parchment over the top of the stack and roll up the edges to seal, making it as watertight as possible. Set the parcel aside on a baking tray and repeat three times using the remaining fish fillets, vegetables and sauce.

6 Bake for 12 minutes. Remove from the oven and cut open the packets, being careful to avoid the hot steam. Serve the fish with noodles tossed in a little sesame oil and tamari.

Per Serving 403kcals, 4.1g fat (1g saturated), 58.3g carbs, 8.7g sugars, 35.5g protein, 11.2g fibre, 1.277g sodium Per Serving 765kcals, 45.7g fat (24.1g saturated), 54.8g carbs, x protein, 2.7g fibre, 1.238g sodium 1.6g sugars, 37.6g

x

Top Tip If you want your eggs slightly softer than hard boiled, cook for five minutes instead of six.

Kedgeree with crispy onions Serves 4

For the crispy onions: 2 tbsp vegetable oil 2 medium onions, halved and very thinly sliced Salt For the kedgeree: 400g smoked haddock 500ml fresh milk 3 tbsp vegetable oil 1 onion, chopped 1 red chilli, finely chopped 1 heaped tbsp gluten-free curry powder 100ml water 300g basmati rice ½ tsp turmeric A handful of frozen peas 50g butter 2 eggs To serve: A handful of coriander leaves Lime wedges 1 For the crispy onions, heat the oil in a pan over a medium heat. Add the onions with a pinch of salt and cook, stirring occasionally, for 20-25 minutes until golden. Spread out on sheets of kitchen paper to crisp up.

2 Meanwhile, put the fish fillets in a large pan

and pour over the milk. Cover, place over a low heat and bring to a simmer. Cook for four minutes, then remove from the heat and let stand, covered, for 10 minutes.

3 Heat the oil in a deep pan with a lid. Add the onion, chilli and curry powder and cook for 7-8 minutes until the onion is soft and golden, stirring often.

4 Use a slotted spoon to remove the fish, reserving the infused milk. Discard the skin and any bones, then cover the fish with tin foil and set aside.

5 Add the water to the milk. Place the rice in a colander and rinse under a warm tap. Drain well, then stir the rice into the onion and chilli mixture until coated.

6 Add the milk and turmeric. Bring to a boil, then reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Add the peas for the final five minutes.

7 Put the eggs in a pan, cover with cold water and bring to the boil. Cook for six minutes, then remove the eggs and plunge into cold water. Peel and quarter them.

8 To serve, stir the knob of butter into the rice so that it melts, then flake in the fish. Stir in the coriander and season. Top with the eggs and crispy onions and serve with lime wedges.

Per Serving 794kcals, 35.1g fat (13.1g saturated), 81.3g carbs, 11.9g sugars, 37.5g protein, 5.3g fibre, 0.178g sodium

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Quick fish with creamed spinach and crushed roasties Serves 4

6 medium potatoes, scrubbed Salt and black pepper 2 tbsp olive oil, plus extra for drizzling 50g butter 2 garlic cloves, crushed 250g spinach, trimmed and roughly chopped 80ml cream 1 tbsp gluten-free wholegrain mustard 2 tbsp gluten-free plain flour 4 x fillets of white fish Juice of ½ a lemon 250g cherry tomatoes 1 tsp dried oregano 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.

2 Prick the potatoes several times with a fork and microwave on high for three minutes on each side. Cut them into rough bite-sized pieces and place in a large baking dish.

3 Use a potato masher or the back of a fork to crush the potatoes a little, making them rough and fluffy around the edges. Season with salt and pepper, drizzle with olive oil and toss to coat.

4 Place the potatoes on a high shelf in the oven and roast for 25-30 minutes until crispy and golden.

5 Heat two-thirds of the butter in a large pan over a medium heat. Cook the garlic for 30 seconds, then add the spinach. Cook, stirring, for 3-4 minutes until it wilts. Season well with salt and pepper.

6 Add the cream and mustard and reduce the heat to low. Simmer for 3-4 minutes or until the liquid reduces. Transfer to a bowl and cover with foil.

7 Season the flour with salt and pepper and place in a resealable plastic bag with the fish fillets. Seal the bag and gently toss to coat the fish.

8 Heat the oil and remaining butter in a large non-stick pan set over a medium-high heat.

9 Shake any excess flour off the fish and cook for three minutes each side or until golden and cooked through. Squeeze over some lemon juice, then transfer to a plate and cover with foil.

10 Add the tomatoes and oregano to the pan. Season well and cook, stirring, for two minutes or until the tomatoes are soft.

11 Divide the creamed spinach among serving plates and top with the fish and tomatoes.

Per Serving 570kcals, 25.3g fat (11.8g saturated), 59.2g carbs, 5.6g sugars, 30.4g protein, 10.1g fibre, 0.276g sodium

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Wild mushroom and herb frittata Serves 4

8 eggs 80ml cream or whole milk Salt and black pepper 1 handful of fresh parsley, finely chopped 1 tbsp thyme leaves 100g Gruyère, grated 2 tbsp olive oil 20g butter 450g mixed wild mushrooms, gently brushed clean, larger ones chopped 5 spring onions, finely chopped 1 garlic clove, crushed 1 handful of fresh basil 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. In a large jug, beat the eggs together with the cream and some seasoning.

2 Stir in the parsley, thyme and Gruyère.

3 Heat the oil and butter together in a large, ovenproof pan over a medium heat. Working in batches so as not to over-crowd the pan, brown the mushrooms for 4-5 minutes. Remove to a plate and set aside.

4 In the same pan, cook the spring onions and garlic in the remaining oil and butter for 1-2 minutes. Return the mushrooms to the pan and heat through.

5 Pour the egg mixture over the mushrooms.

Transfer the pan to the oven and cook for 10-12 minutes until the eggs have set.

6 Remove from the oven and allow to rest for 3-4 minutes. Garnish with basil, then cut into wedges and serve.

summer drinks

Top Tip If you don’t have wild mushrooms, simply use chopped button or chestnut mushrooms.

Per Serving 371kcals, 29.3g fat (11.6g saturated), 7.4g carbs, 3.5g sugars. 22.9g protein, 2.1g fibre, 0.292g sodium

Cover recipe

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Delicious ways to enjoy seasonal, succulent Irish lamb

L OVE Irish lamb 30

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seasonalseasonal cookingcooking | Irish| lamb food

Lamb, rosemary and potato casserole Serves 4

1kg stewing lamb (neck of lamb), boneless and cut into chunks 1 tbsp gluten-free plain flour 3 tbsp olive oil 2 small onions, sliced 2 carrots, peeled and thickly sliced 2 stalks celery, chopped 1 red pepper, diced 160ml red wine 100ml gluten-free beef stock 500g potatoes, peeled and halved 3 tsp fresh rosemary leaves 1 Preheat the oven to 150°C/fan 130°C/ gas mark 2. Place the lamb in a large bowl and add the flour. Toss together so that the meat is coated.

2 Heat two tablespoons of oil in a large casserole dish over a high heat. Add the lamb in batches and cook for 4-5 minutes or until browned. Transfer to a plate.

3 Add a tablespoon of oil into the pan and reduce the heat to medium.

Add the onion, carrot, celery and red pepper. Cook, stirring, for 1-2 minutes.

4 Return the lamb to the pan with the wine, stock, potatoes and a handful of the rosemary. Increase the heat to high and bring to the boil.

5 Remove from the heat, cover with a lid and place in the oven. Bake for one hour and 15 minutes or until the lamb and potatoes are tender. Sprinkle with the remaining rosemary.

Per Serving 757kcals, 29.6g fat (8.4g saturated), 38g carbs, 7g sugars, 74.7g protein, 7.3g fibre, 0.3g sodium

x

Top Tip Make sure the griddle pan is very hot before adding the lamb chops.

Mint and cumin lamb chops Serves 4

2 tbsp extra-virgin olive oil Juice and zest of 1 lemon 2 garlic cloves, crushed Salt and black pepper 4 lamb chops For the mint and cumin butter: 1 tbsp ground cumin A large handful of fresh mint leaves, finely chopped ½ tsp cayenne pepper 175g butter, at room temperature To serve: Green beans Baby potatoes

Per Serving 765kcals, 45.7g fat (24.1g saturated), 54.8g carbs, 1.6g sugars, 37.6g protein, 2.7g fibre, 1.238g sodium

x

1 Combine the oil, lemon juice and zest and garlic in a bowl. Season with salt and pepper.

2 Add the lamb chops to the bowl and toss to coat well. Cover with clingfilm and chill in the fridge until needed.

3 To make the mint and cumin butter, combine the cumin, mint leaves, cayenne pepper and butter in a bowl.

4 Spread a piece of clingfilm onto a work surface and spoon the butter in a line into the middle. Fold over the clingfilm and roll up the butter to make a log shape. Twist at both ends to tighten the shape. Place the butter in the fridge or freezer until required.

5 Heat a griddle pan over a medium-high heat. Remove the lamb from the fridge and add to the pan. Cook for 3-4 minutes on each side for medium, or cook to your liking. Set aside for 2-3 minutes to rest.

6 Cut the butter into slices and place one or two on top of each lamb chop. Serve with green beans and baby potatoes on the side.

Per Serving 596kcals, 51.2g fat (26.2g saturated), 6.1g carbs, 0.9g sugars, 30g protein, 1.5g fibre, 0.3g sodium

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Top Tip If making this for children, simply omit the cayenne pepper.

Cajun lamb skewers Serves 4

½ tbsp paprika ½ tbsp cayenne pepper 1 tsp dried thyme Salt and black pepper 2 tbsp olive oil 600g lamb (loin or leg), cut into chunks 200g Greek-style yoghurt A small handful of fresh mint leaves, finely chopped Juice of 1 lemon 32

4 gluten-free pitta breads 100g rocket 1 Add the paprika, cayenne pepper and thyme into a large bowl and season with salt and black pepper. Mix together.

2 Stir the olive oil into the seasoning.

3 Place the lamb in the bowl with the seasoning and toss to coat. Use your hands, making sure they are clean, to rub the marinade into the meat. Cover the bowl with clingfilm and chill in the fridge for at least 30 minutes.

4 Heat a griddle pan over a medium-high heat. Thread the lamb onto skewers. Place the

skewers on the griddle pan and cook for 4-5 minutes on each side for medium, or until cooked to your liking.

5 Meanwhile, place the yoghurt, mint and lemon juice in a bowl and season with salt and pepper. Stir to combine.

6 To serve, heat the pitta breads under the grill or in the toaster. Serve with some rocket, lamb skewers and mint yoghurt.

Per Serving 571kcals, 24.2g fat (5g saturated), 33.1g carbs, 0.9g sugars, 52.5g protein, 5.1g fibre, 0.1g sodium

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seasonal cooking | fresh herbs

getting Fresh with me

Bring springtime cooking to life with fresh herbs

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Mini thyme and lemon cakes Makes 12

260g sugar 2 tbsp lemon zest 2 large eggs 60ml extra-virgin olive oil 160ml whole milk 125g gluten-free plain flour, plus extra for dusting ½ tsp gluten-free baking powder ½ tsp fine salt 1 tsp fresh thyme, finely chopped, plus sprigs for garnish For the glaze: 150g icing sugar 2 tbsp lemon juice 2 tbsp butter, melted 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a 12-cup mini muffin pan.

2 In a blender or food processor, pulse the sugar and lemon zest until combined. Add the

Tomato and basil soup with Caprese croutons Serves 10

2.8kg tomatoes on the vine 8 garlic cloves, whole and unpeeled 120ml olive oil Salt and black pepper 60g butter 2 large onions, roughly chopped Large handful of fresh basil, plus extra for serving 950ml gluten-free chicken or vegetable stock 250ml double cream For the croutons: 4 slices of good-quality gluten-free white bread 80g butter, melted 1 x 250g ball of fresh Mozzarella, sliced Gluten-free basil pesto 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and place the tomatoes and garlic on a rimmed baking tray. Drizzle with the olive oil and season with some salt and black pepper.

2 Roast in the oven for 30 minutes, then remove and let cool.

3 Melt the butter in a large pot over a me-

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eggs one at a time, then gradually pour in the olive oil and milk, pulsing until just emulsified into a thin batter.

3 In a small bowl, whisk together the flour, baking powder, salt and thyme. Add this mixture to the blender or food processor in two batches, pulsing lightly after each one until just combined. Scrape down the sides of the blender as needed.

4 Pour the batter into the muffin tin, filling each cup two-thirds full. Bake for 22-25 minutes until the cakes begin to pull away from the sides of the pan and spring back when touched. Cool in the pan for 10 minutes, then loosen the sides with a knife and transfer the cakes onto a wire rack.

5 Meanwhile, prepare the glaze. Whisk the icing sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

Per Serving 430kcals, 37.1g fat (17.3g saturated), 17.5g carbs, 8.8g sugar, 11.2g protein, 4g fibre, 0.603g sodium

dium heat. Add the onions and cook for 5-6 minutes until softened.

4 Squeeze the roasted garlic from their skins into the pot. Remove the stems and vines and add the tomatoes into the pot with all of the juices from the baking tray. Add the fresh basil.

5 Add the stock. Turn the heat to medium-high and cook for 15-20 minutes.

6 Remove the soup from the heat. Use a stick blender to purée the soup until completely smooth. Stir in the cream and season to taste.

7 Heat a panini grill or a griddle pan. Place the slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn two of the slices over and pile Mozzarella on top.

Drizzle the Mozzarella with basil pesto and place the remaining two slices of bread on top of the cheese, butter-side up.

8 Cook the sandwiches until golden brown on both sides. Place on a cutting board, allow to rest for one minute and then cut into 2cm cubes. Ladle the soup into bowls, top with the croutons and garnish with fresh basil leaves.

Per Serving 430kcals, 37.1g fat (17.3g saturated), 17.5g carbs, 8.8g sugar, 11.2g protein, 4g fibre, 0.603g sodium

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seasonal cooking | fresh herbs

Braised chicken and beans with mint pesto Serves 6-8

2 tbsp olive oil 4 garlic cloves, crushed 1 small onion, chopped 1 x 400g tin of cannellini beans Salt and black pepper Zest and juice of 2 lemons 900g boneless, skinless chicken thighs Gluten-free chicken stock 4 sprigs of fresh thyme For the mint pesto: 100g mint leaves 30g skinless or flaked almonds 2 garlic cloves, crushed 60ml olive oil, plus more if necessary To serve: Green salad Gluten-free crusty bread 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.

2 Heat the oil in a large ovenproof casserole dish over a medium heat. Add the garlic and onion and cook for 5-7 minutes, stirring, until translucent. Add the beans, season with salt and black pepper and stir to coat. Turn off the heat.

3 Stir in half of the lemon zest and juice.

4 Season the chicken with salt and pepper and place lay them on top of the beans. Add just enough chicken stock to cover the beans, so it comes up to just below the chicken. Add the thyme sprigs, increase the heat to high and bring the stock to a simmer.

5 Cover and cook in the oven for 1½ hours.

6 Meanwhile, blend all the pesto ingredients in a food processor. Season with salt and black pepper.

7 Remove the thyme stalks from the casserole dish. Remove the chicken, shred or chop it into bitesized pieces and then return it to the dish. Stir in the zest and juice of the second lemon.

8 To serve, place a spoonful of beans on each plate and top with chicken and a generous dollop of pesto. Serve with a green salad and your favourite gluten-free crusty bread.

Per Serving 518kcals, 21.7g fat (4.1g saturated), 36.4g carbs, 2.4g sugar, 46.3g protein, 15.1g fibre, 0.296g sodium

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H

o r w g e n m o

g o od

ne s s

Cel ebra te St. the h Patrick’s se Day the foodie way wit reci pe s i nspired uce d o r p

by Ireland’s world-class

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seasonal cooking | Irish food

shellfish

Mussels in Irish cider and cream Serves 4 50g butter 3 shallots, peeled and sliced 3 garlic cloves, crushed 250ml good-quality gluten-free dry cider 3 sprigs of fresh thyme Salt and black pepper 1.6kg fresh Irish mussels, scrubbed and de-bearded 300ml cream To serve: A handful of fresh parsley, chopped (optional) Gluten-free crusty bread 1 Melt the butter in a large saucepan and cook the shallots and garlic for one minute.

2 Add the cider and thyme and season with salt and pepper. Heat for one minute, then tip in the mussels gently so as not to break their shells.

3 Place the lid on the pan and cook for 2-3 minutes. Use a large spoon to stir the mussels at the bottom of the pot up to the top, then replace the lid and cook for another 1-2 minutes.

4 When the mussels have opened, pour in the cream and stir in with a wooden spoon.

5 Divide the mussels between serving bowls. Pour over the remaining sauce, garnish with fresh parsley, if desired, and serve with your favourite gluten-free bread to mop up the juices.

Honey

HONEY ICE CREAM Serves 8

Per Serving 551kcals, 39g fat (22.2g saturated), 21.6g carbs, 7.3g sugars, 29.1g protein, 0.9g fibre, 0.746g sodium

230g clear honey 4 tbsp water 6 egg yolks 350ml double cream To serve: Honey Sea salt

Per Serving 765kcals, 45.7g fat (24.1g saturated), 54.8g carbs, 1.6g sugars, 37.6g protein, 2.7g fibre, 1.238g sodium

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medium-high heat and bring to the boil.

2 Set the mixture aside until lukewarm. Transfer into a bowl set over a pan of hot water.

3 Add the egg yolks and beat together until the mixture is thick and creamy. Remove from the heat and continue to beat until the mixture reaches room temperature.

4 In a separate bowl, whip the cream until it forms soft peaks. Gently fold the cream into the honey mixture.

5 Place the ice cream into a freezer-friendly tub, cover and freeze. Serve drizzled with a little extra honey and sprinkled with a little sea salt.

Per Serving 281kcals, 19.8g fat (11.4g saturated), 25.4g carbs, 23.7g sugars, 3g protein, 0g fibre, 0.024g sodium

1 Put the honey and water into a pan over a

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Farmhouse cheeses

Blue cheese potato cakes Serves 4 900g cold mashed potatoes 30g gluten-free breadcrumbs, plus extra to coat 80g blue cheese, crumbled Salt and black pepper 1 egg, beaten Large knob of butter 1 tsp olive oil 1 In a bowl, combine the potatoes, breadcrumbs and blue cheese. Season with salt and black pepper. Divide the mixture into eight equal portions and shape into patties measur38

ing about 2cm thick.

2 Place in a single layer on a plate or baking tray and place in the fridge for 30-40 minutes.

3 Dip the potato cakes in the beaten egg and then into a bowl of breadcrumbs to coat.

4 Heat the butter and olive oil in a pan set over a medium-high heat. Cook the potato cakes in batches until golden brown on both sides. Serve with chicken fillets, steaks, lamb chops or topped with soft poached eggs.

Per Serving 368kcals, 15.5g fat (8g saturated), 45.8g carbs, 1g sugars, 12.6g protein, 0.6g fibre, 0.925g sodium

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seasonal cooking | Irish food Crunchy fish fingers Serves 4 Gluten-free plain flour Salt and black pepper 2 eggs 40g gluten-free breadcrumbs 40g pure gluten-free oats 600g cod or haddock, cut into finger-length strips 2 tbsp sunflower oil To serve: Salad Homemade chips 1 Preheat the oven to 170°C/150˚C/gas mark 3.

2 Pour some flour into a bowl and season with salt and black pepper. In a separate bowl, whisk the eggs. Mix the breadcrumbs and oats together in a third bowl.

3 One at a time, dip each strip of fish in the flour, then into the egg. Finally dredge in the oat mixture, pressing it on to coat.

4 Heat the oil in a pan over a medium heat and cook the fish fingers for 2-3 minutes on each side until golden. Transfer them to a baking tray and bake for 10 minutes.

5 Serve with salad, chips and tartare sauce or ketchup for dipping.

Per Serving 362kcals, 11.8g fat (1.9g saturated), 20.9g carbs, 0.8g sugars, 40.7g protein, 1.7g fibre, 0.222g sodium

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Fresh fish

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Milk and butter

Top Tip If you can’t find Gruyère, feel free to use any good melting cheese, such as Cheddar.

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seasonal cooking | Irish food

Cauliflower and leek gratin Serves 4-6 Butter, for greasing 1 head of cauliflower, chopped into florets 30g butter 2 leeks, chopped 3 garlic cloves, crushed 30g gluten-free plain flour 400ml low-fat milk Salt and black pepper 60g Gruyère, grated 170g gluten-free breadcrumbs 2 tbsp fresh parsley, finely chopped 1 Preheat the oven to 200°C/180˚C fan/ gas mark 6 and lightly grease a baking dish with butter.

2 Cook the cauliflower in salted boiling water for 15 minutes or until tender, then drain the florets thoroughly.

3 Melt half of the butter in a large nonstick pan over a medium heat. Add the leeks and two of the garlic cloves. Cook for 6-7 minutes or until the leeks are softened, stirring frequently.

4 In a bowl, whisk the flour and milk together until smooth and add to the leeks.

Bring to a simmer and cook for 2-3 minutes until thick, stirring constantly.

5 Season the sauce with salt and pepper and stir in the Gruyère.

6 Remove from the heat and stir in the cauliflower. Spoon the cauliflower mixture into the prepared baking dish.

7 Melt the remaining butter in a small pan over a medium heat. Add the last garlic clove and cook for 30 seconds, stirring constantly. Remove from the heat.

8 In a bowl, combine the breadcrumbs with the parsley and some seasoning.

Drizzle with the garlic butter mixture and toss to combine. Sprinkle the garlic crumbs evenly over the cheesy cauliflower and bake for 30 minutes or until golden brown and bubbling.

Per Serving 251kcals, 8.2g fat (4.9g saturated), 34.4g carbs, 6.5g sugars, 10g protein, 2.5g fibre, 0.155g sodium

Beef

Herby braised short ribs Serves 6 3 tbsp olive oil 2kg bone-in beef short ribs, cut crosswise into 5cm pieces Salt and black pepper 3 onions, chopped 3 carrots, chopped 2 celery stalks, chopped 30g gluten-free plain flour 1 tbsp tomato purée 250ml bottle of dry red wine 8 sprigs of thyme 4 sprigs of rosemary 2 bay leaves 600ml gluten-free beef stock To serve: Mashed potato 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.

2 In a large ovenproof casserole, heat two

tablespoons of the oil over a high heat. Season the short ribs and brown them on all sides, working in batches. Transfer the ribs to a plate.

3 Reduce the heat to medium. Heat the remaining tablespoon of olive oil and cook the onions, carrots and celery until the onions start to brown. Add the flour and tomato purée and cook, stirring, for 2-3 minutes.

4 Pour in the wine and add the ribs back into the pot. Turn up the heat and bring the mixture to a boil, then reduce to a simmer and cook for about 20 minutes until the liquid reduces by half.

5 Add the herbs and stock. Bring everything to a boil, then cover the casserole dish and transfer into the oven.

6 Cook for 2½ hours until the ribs are tender.

7 Remove the sprigs of herbs. Serve the short ribs over creamy mashed potatoes and top with the vegetables and sauce.

Per Serving 745kcals, 30.1g fat (9.8g saturated), 16.6g carbs, 5.2g sugars, 75.7g protein, 2.5g fibre, 0.71g sodium

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Sticky orange duck breasts with sweet potato mash Serves 2 2 duck breasts Salt and black pepper 1 tbsp honey Splash of gluten-free orange liqueur, such as Cointreau 50g marmalade 2 tbsp orange juice 2 medium sweet potatoes, peeled and cut into bite-sized chunks Large knob of butter 1 tsp chilli flakes A handful of fresh coriander, chopped To serve: Steamed green vegetables

Orchard fruits

Soft apple cake Serves 10 60g butter, at room temperature, plus extra for greasing 200g sugar 1 egg, beaten ½ tsp vanilla extract ½ tsp gluten-free baking powder ½ tsp gluten-free bicarbonate of soda ½ tsp salt ½ tsp ground cinnamon 125g gluten-free plain flour 4 tart green apples such as Granny Smith, cored, peeled and diced into 1cm cubes

2 In a large bowl, cream the butter and sugar together until light and fluffy.

3 Add the egg and vanilla extract and stir well to combine together.

4 Sift in the baking powder, bicarbonate of soda, salt, cinnamon and flour and mix thoroughly with a wooden spoon. Add the cubes of apple and stir to mix them through evenly.

5 Transfer the mixture into the prepared tin and bake for 45 minutes, until the cake is golden brown and a skewer inserted into the centre comes out clean.

6 Remove from the oven and cool in the tin for 5-10 minutes, then transfer to a wire rack.

7 Serve the cake warm or at room temperature with whipped cream or vanilla ice cream.

To serve: Whipped cream or vanilla ice cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a 20cm square cake tin with butter.

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1 Preheat the oven to 220°C/200°C/gas mark 7.

2 Season the breasts and place them in a dry, cold non-stick pan over a medium heat, skin side down. Cook the breasts for 6-8 minutes or until the skin is very crisp, then carefully drain off the fat into a small bowl. Turn them over and cook them for another 2-3 minutes.

3 Remove the breasts to a rack in a roasting dish and cook in the middle of the oven for 12-15 minutes, depending on how rare you like it.

4 Transfer to a warm plate, cover with tin foil and allow to rest for 7-8 minutes.

Meanwhile, make the sauce. Place the honey, Cointreau, marmalade and orange juice in a pan over a medium heat and reduce until sticky. Set aside.

5 Cook the sweet potatoes in boiling salted water until tender. Mash them with the butter, chilli flakes, coriander, salt and black pepper.

6 Warm the syrup over a medium heat.

Serve each duck breast with a scoop of sweet potato mash, a drizzle of sticky orange syrup and some simple steamed green vegetables.

Per Serving 508kcals, 11g fat (5g saturated), 69.4g carbs, 24.6g sugars, 24.6g protein, 6.8g fibre, 0.155g sodium Per Serving 209kcals, 5.6g fat (3.2g saturated), 39.9g carbs, 27.7g sugars, 2.1g protein, 2.2g fibre, 0.221g sodium

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seasonal cooking | Irish food

Wild game

Top Tip Keep the fat rendered from the duck breasts and use it to make crispy homemade chips or roast potatoes

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Love is in the air TostpeakTsipdry wfoirteh

he r be Pat t en pape he t h c t ki g for fryin seared t bes crust

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Woo your loved one with these decadent Valentine’s Day treats

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fun in the kitchen | Valentine’s Day

Surf ‘n’ turf with garlic butter Serves 2

For the garlic butter: 200g butter, softened 2 garlic cloves, crushed Small handful of fresh flat-leaf parsley, finely chopped For the garlic prawns: 1 garlic clove, crushed Pinch of salt 1 tbsp lemon juice ½ tsp dried chilli flakes 2 tbsp olive oil 175g large raw prawns, deveined and peeled For the steaks: 1 tsp salt 1 tsp dried coriander ½ tsp black pepper 1 garlic clove, crushed 2 tbsp olive oil, plus extra for cooking 2 rib-eye steaks Juice of ½ a lemon To serve: Chunky homemade chips 1 First, make the garlic butter. Place the softened butter in a bowl with the garlic and parsley, then mash together with a fork until thoroughly combined.

2 For the prawns, combine the garlic, salt, lemon juice, chilli flakes and olive oil in a resealable bag. Add the prawns and toss to coat. Cover and refrigerate for two hours.

3 For the steaks, combine the first five ingredients in a small bowl and rub onto both sides of the rib-eyes.

4 Heat a small splash of olive oil and a knob of the garlic butter in a pan set over a high heat. Cook the steaks for 2½ minutes on each side for medium-rare, or as desired.

5 Squeeze a little fresh lemon juice over the steaks and place on a plate covered with tin foil to rest while you cook the prawns.

6 Heat a knob of garlic butter in the same pan over a medium-high heat. Add the prawns with a splash of their marinade and cook, stirring every minute or so, for 3-5 minutes until pink all over. Stir in any juices that have been released from the steaks.

7 Serve the steaks topped with the garlic prawns, with some chunky homemade chips and an extra jug of melted garlic butter on the side, if desired.

Per Serving 650kcals, 62.2g fat (25g saturated), 6.3g carbs, 0.9g sugars, 21.1g protein, 1.2g fibre, 1.61g sodium

Top Tip

These can be up to three made advan days in ce kept in and the fridge

Chocolate mousse with Irish cream liqueur Serves 2

85g gluten-free dark chocolate, chopped 180ml heavy cream, divided 1 tbsp sugar Small pinch of salt ½ tbsp gluten-free vanilla extract 2 tbsp gluten-free dark chocolate, grated For the topping: 50ml cream, thickened ½ tbsp gluten-free Irish cream liqueur Gluten-free dark chocolate, grated 1 Place the chopped chocolate in a medium bowl and set aside.

2 Heat 120ml of the heavy cream in a pan with the sugar and salt over a medium heat until the sugar is dissolved and the cream just comes to a boil.

3 Immediately pour the boiling cream over

the chopped chocolate. Allow to stand for 20-30 seconds, then stir until the chocolate is completely melted and smooth. Add the vanilla extract and whisk until combined and creamy. Let cool for five minutes.

4 Whisk the remaining heavy cream with an electric mixer until soft peaks form. Fold half of the whipped cream into the chocolate mixture until thoroughly combined, then gently fold in the rest of the cream along with the grated chocolate.

5 Spoon the mixture into two martini glasses or wine glasses, leaving a 2cm gap at the top.

Cover and refrigerate for three hours until set.

6 Whisk the thickened cream and cream liqueur together until the mixture forms stiff peaks, then spoon the cream over the top of each mousse. Sprinkle with grated chocolate and serve chilled.

Per Serving 712kcals, 53.8g fat (34.8g saturated), 47.3g carbs, 6.9g sugars, 6.9g protein, 2g fibre, 0.175g sodium

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O NO UT W

MAGAZINE

FASHION, BEAUTY, FOOD, HEALTH & FITNESS AND SO MUCH MORE, EVERY MONTH! Join XPOSÉ Magazine on:

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@xposemag

06/02/2017 11:14

Fun in the kitchen

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PANCAKE TUESDAY

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MIDWEEK DESSERTS

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HOT CROSS BUNS

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EASTER FEAST

60

GANACHE 101

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n p i p i g l F OUT! One easy pancake recipe, five ways to serve them up!

Caramelised lemon pancakes Serves 6

1 x ultimate gluten-free pancake recipe 100g caster sugar 1 tbsp gluten-free cornflour 250ml water 15g butter Zest and juice of 1 lemon To serve: Whipped cream 1 Cook the pancakes and set aside. Heat the sugar, cornflour and water in the pan, stirring until the sugar has dissolved.

2 Bring to a boil, then lower the heat until the mixture has reduced by half. Stir in the butter, lemon zest and lemon juice.

3 Fold the pancakes into quarters and add to the pan to warm through. Serve immediately with whipped cream.

Per Serving 252kcals, 10.4g fat (6g saturated), 36g carbs, 18.5g sugars, 5.1g protein, 0.8g fibre, 0.093g sodium

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The ultimate gluten-free pancake mix

Serves 6 Whisk together 150g rice flour, Âź teaspoon salt, 2 eggs, 250ml milk and 15g melted butter until smooth. Cover and refrigerate for one hour. Melt a knob of butter in a frying pan over a medium-high heat. Pour some batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating. Cook for 40 seconds, then flip and cook for another 10 seconds. Keep warm while you repeat with the remaining batter. Serve with your favourite toppings or use to make one of these recipes!

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fun in the kitchen | pancake Tuesday

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Mushroom, cheese and ham bake Serves 6

1 x ultimate gluten-free pancake recipe 2 tbsp olive oil 1 shallot, chopped 300g mushrooms, sliced Salt and black pepper 150ml white wine 6 slices of ham 330ml gluten-free shop-bought béchamel sauce (or make your own) 180g Emmental, shredded To serve: Mixed leaves salad 1 Once you’ve cooked the pancakes, wipe the pan clean and heat the oil over a medium-high heat. Cook the shallot for one minute, then add the mushrooms and cook for three minutes until soft. Season with salt and pepper.

2 Pour in the wine. Bring to a boil and cook until the liquid has nearly evaporated. Remove from the heat to cool slightly.

3 Preheat the grill. Place one slice of ham down the centre of a pancake.

4 Mix two tablespoons of the white sauce with the mushrooms. Spread some of the mixture down the centre of the ham.

5 Roll up the pancake and place it in a large baking dish, or small gratin dishes (for individual servings). Top with the rest of the white sauce and grated Emmental.

6 Grill for 10 minutes until golden brown and bubbling. Serve with a side salad.

Florentine “lasagne” pancake bake Serves 4-6

1 x ultimate gluten-free pancake recipe 1 tsp olive oil 200g fresh spinach, chopped A handful of fresh basil, sliced 375g fresh Mozzarella, sliced 400g gluten-free tomato pasta sauce 30g Parmesan, grated 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and prepare the gluten-free pancakes.

2 Heat the oil in the pan and cook the spinach 50

for 1-2 minutes until wilted. Stir in the basil, then remove from the heat and cool slightly.

3 Lay one pancake on a work top and arrange some Mozzarella slices down the centre. Top with some of the spinach mixture.

4 Roll up the pancake and place, seam-side down, into a baking dish. Repeat with the remaining pancakes, arranging them so they are snug in the baking dish.

5 Top with the tomato sauce and sprinkle over the Parmesan. Bake for 20-30 minutes until bubbling, then serve hot.

Per Serving 462kcals, 29.4g fat (12.6g saturated), 22.2g carbs, 2.6g sugars, 20.8g protein, 1.4g fibre, 0.502g sodium

Per Serving 420kcals, 20.7g fat (10.4g saturated), 32.7g carbs, 2.2g sugars, 26.2g protein, 2.5g fibre, 0.604g sodium

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fun in the kitchen | pancake Tuesday

Top Tip Replace the ham with sliced turkey for a lighter option or omit completely for a veggie version

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Top Tip If you’re not a fan of fish, try substituting the smoked salmon for prosciutto

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fun in the kitchen | pancake Tuesday

Smoked salmon benedict square Serves 6

1 x ultimate gluten-free pancake recipe 300g smoked salmon, sliced 6 eggs Salt and black pepper 2 tbsp fresh dill, chopped For the hollandaise sauce: 2 egg yolks 2 tsp water 120g cold butter, cubed 1 tsp lemon juice 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Cook the pancakes, then lay six out on baking trays lined with parchment paper (you will probably need three trays).

2 Arrange some salmon around the centre of each pancake. The salmon should form a square, and also try and leave a square open in the centre for the egg.

3 Carefully crack an egg into the open square (in the centre of the salmon). Fold over the edges of the pancake and press down firmly to form a rough square. Repeat with the remaining six.

4 Bake the pancakes for about 10 minutes until the egg whites are set but the yolks are still slightly runny.

5 Meanwhile, make the sauce. Heat the egg yolks in a bowl set over a saucepan of gently simmering water. Slowly whisk in the water until just combined.

6 Whisk in a cube or two of butter until incorporated, then continue whisking in the butter in batches, only adding another cube once the one before is gone. Stir in the lemon juice and keep warm over a gentle heat.

7 Season the salmon pancakes with salt and black pepper. Top with some hollandaise sauce and a little chopped dill, then serve immediately.

Per Serving 449kcals, 32.7g fat (17.4g saturated), 18g carbs, 2g sugars, 21g protein, 0.7g fibre, 1.261g sodium

Pancake ice cream cups Serves 6

1 x ultimate gluten-free pancake recipe 120ml cream 4 tbsp Nutella, or another gluten-free chocolate hazelnut spread 50g caster sugar 10g butter 1 tbsp brown sugar 2 medium firm bananas, peeled and sliced Vanilla ice cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Prepare the ultimate gluten-free pancakes, then fold them in half. Press them into a 12-cup muffin tray, folding them to form little cups.

2 Bake for 10-12 minutes until slightly crispy

and golden around the edges; the centres should still be spongy and light.

3 Meanwhile, heat the cream, chocolate-hazelnut sauce and sugar in a small saucepan over a medium-low heat until smooth.

4 Bring the mixture to a boil, then remove from the heat and leave to cool slightly.

5 Melt the butter in the frying pan used for the pancakes over a medium-high heat. Add the brown sugar and stir until just dissolved.

6 Add the banana slices and leave to cook for 20 seconds, without stirring. Flip and cook for another 40 seconds, adding a bit more butter if the pan looks dry. Remove from the heat.

7 Fill the cups with vanilla ice cream, then top with chocolate sauce and bananas to serve.

Per Serving 409kcals, 16.1g fat (10.6g saturated), 60.5g carbs, 33.9g sugars, 7.7g protein, 2.6g fibre, 0.211g sodium

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fun in the kitchen | midweek desserts

Baked custards Serves 4

3 eggs, plus 1 egg yolk 1 tsp vanilla extract 450ml cream 60g caster sugar Freshly grated nutmeg, to dust 1 Preheat the oven to 170°C/150°C fan/gas mark 3. Beat the three eggs, egg yolk and vanilla extract together lightly.

2 Place the cream and sugar in a saucepan over a medium-high heat, stirring to dissolve the sugar. Heat to just below boiling point then pour onto the eggs and stir to combine.

3 Strain the mixture through a sieve into four ramekins. Stand the ramekins in a roasting pan half-filled with hot water.

4 Lightly sprinkle the tops with nutmeg and place in the oven to bake for about 20-25 minutes until cooked. The custards should still wobble slightly. Serve hot.

Per Serving 167kcals, 8.3g fat (4.2g saturated), 18.2g carbs, 17.2g sugars, 4.9g protein, 0g fibre, 0.07g sodium

Top Tip Use firm bananas for this ­— if they’re too ripe, they may fall apart in the pan.

Caramelised bananas with vanilla ice cream Serves 4

60g butter 4 bananas, peeled and halved lengthways 100g brown sugar 2 tbsp thickened cream To serve: Vanilla ice cream 1 Melt the butter in a large, non-stick frying pan over a medium-high heat. Add the bananas. Cook, turning occasionally, for five

minutes or until lightly browned. Transfer to a plate and cover with foil to keep warm.

2 Add the sugar to the pan. Cook, stirring, for 2-3 minutes or until the sugar has dissolved.

3 Add the cream and cook for two minutes, stirring constantly, until well combined.

4 Place the bananas on serving plates, top with sauce and serve with vanilla ice cream.

Per Serving 285kcals, 12.9g fat (8.1g saturated), 44.9g carbs, 32.1g sugars, 1.5g protein, 3.1g fibre, 0.09g sodium

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Flourless mocha cake

1 Preheat the oven to 180°C/160°C fan/gas

200g gluten-free dark chocolate 200g butter 60ml hot water 30g gluten-free cocoa powder 4 eggs, separated 300g brown sugar 155g hazelnuts, grated or finely chopped 2 tbsp gluten-free coffee liqueur (such as Tia Maria)

2 Combine the chocolate, butter, water and

For the icing: 1 tsp gluten-free instant coffee powder 2 tsp boiling water 250g Mascarpone 2 tbsp icing sugar

peaks form.

Serves 8

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mark 4. Grease and line the base and sides of a 23cm square cake tin. cocoa in a medium saucepan over a low heat.

Cook, stirring, for 2-3 minutes or until the mixture is smooth. Transfer to a large bowl.

3 Add the egg yolks, sugar, hazelnuts and liqueur to the chocolate mixture. Stir gently

into the prepared tin and smooth the surface.

Bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool.

6 For the icing, combine the coffee and water in a bowl. Add the Mascarpone and icing sugar and stir to combine. Spread the icing on the cake and cut it into squares.

to combine.

4 Using a handheld electric mixer, whisk the egg whites in a clean, dry bowl until soft 5 Add one-third of the egg white mixture to the chocolate mixture and gently fold until just combined. Add the remaining egg white

Per Serving 693kcals, 46.2g fat (22.5g saturated), 62.1g carbs, 54.4g sugars, 12g protein, 3.9g fibre, 0.2g sodium

mixture and fold until just combined. Pour

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fun in the kitchen | hot EASTER crossBAKING buns

Hot cross buns Makes 18

For the flour mix: 170g brown rice flour 205g white rice flour 120g tapioca flour 165g cornflour 2 scant tsp xanthan gum For the buns: 475ml warm milk 1 tbsp sugar 2 tbsp gluten-free active dry yeast 2 tsp xanthan gum 4 tsp gluten-free baking powder 1 tsp salt ½ tsp cinnamon 1 tsp allspice 1 tsp each fresh lemon and orange zest 2 extra large eggs, at room temperature 50g granulated sugar 2 tsp cider vinegar 55g butter, melted, plus extra for greasing ½ tsp gluten-free vanilla extract 100g sultanas 1 egg, beaten, for egg wash For the crosses: 35g gluten-free plain flour 2 tsp caster sugar 2 tbsp cold water, approximately

1 In a small bowl, whisk together the warm milk with the tablespoon of sugar. Whisk in the yeast and set aside for 10 minutes until foamy.

2 In a large bowl, combine all of the ingredients for the flour mix. Weigh out 420g of the mixture for this recipe, putting the remainder away for use in another recipe.

3 Combine together the flour mix, xanthan gum, baking powder, salt, spices, citrus zest and granulated sugar. Set aside.

4 In the bowl of a stand mixer fitted with the paddle attachment, combine the egg, vinegar, melted butter and vanilla extract and mix briefly.

5 Add the yeast. Turn the mixer to low speed and add the flour mixture, then increase the speed to medium-high and beat for 3-4 minutes. Add the sultanas and beat until just combined.

6 Lightly grease 18 muffin tin cups with butter or oil and fill each one about three-quarters of the

way with batter. Dip a sharp knife into some flour and cut a deep cross into the top of each bun.

7 Place the muffin tins in a warm place to rise for one hour until doubled.

8 When risen, preheat the oven to 190˚C/170˚C fan/gas mark 5 and brush the top of each bun lightly with the egg wash. Bake for 20 minutes or until golden brown on top.

9 When ready, cool in the tins for 10-15 minutes.

Carefully remove the buns from the tins and place on a wire rack to cool.

10 Whisk together the glaze ingredients until smooth. When the buns are cool, spoon some of the glaze into the cross of each bun.

Per Serving 179kcals, 4.1g fat (2.3g saturated), 31.4g carbs, 6.7g sugars, 4.3g protein, 1.1g fibre, 0.16g sodium

These hot cross buns are simple to make and a great familyfriendly Easter treat

For the glaze: 200g icing sugar 2 tbsp milk or water 2 tbsp lemon juice

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eas s t ter ea Serve up an Easter feast to remember with these flavoursome recipes

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fun in the kitchen | Easter cooking

Raspberry lemon tiramisu Serves 8

250g Mascarpone cheese (or cream cheese), at room temperature 400g gluten-free vanilla sponge, cut into fingers 500g fresh raspberries Zest of 1 lemon For the raspberry syrup: 250g raspberries 100g caster sugar 1 tbsp water Juice of ½ a lemon For the custard: 550ml milk 60ml cream 1 tsp gluten-free vanilla extract 4 egg yolks 30g caster sugar 2 tsp cornflour 1 To make the custard, bring the milk, cream and vanilla to a simmer in a saucepan over a medium-low heat, stirring frequently until smooth.

2 Whisk the egg yolks together with the sugar and cornflour in a separate bowl.

3 Slowly pour the milk mixture over the eggs, whisking to combine.

4 Pour the mixture back into the pan over a low heat, stirring constantly, until the mixture is thick. Remove from the heat and leave to cool.

5 Beat the Mascarpone and cooled custard together until combined.

6 Combine all the ingredients for the raspberry syrup in a small saucepan over a medium-low heat, stirring occasionally, until the berries are soft and syrupy. Leave to cool slightly, then strain the syrup through a mesh sieve to remove any seeds.

7 Dip the sponge fingers into the raspberry sauce and layer into the bottom of a small glass trifle dish. Spoon over a layer of the Mascarpone mixture, then top with some fresh raspberries.

8 Continue layering, ending with the fresh berries and the lemon zest. Refrigerate until needed and serve chilled.

Per Serving 428kcals, 10.3g fat (4.5g saturated), 73g carbs, 23.9g sugars, 11.9g protein, 6.6g fibre, 0.067g sodium

Top Tip You could also use lamb shoulder for this recipe — shoulder tends to be less expensive than leg.

Moroccan spiced roast lamb Serves 8

1 large leg of lamb (about 3kg) 5 tbsp olive oil 1 tbsp gluten-free harissa paste (more if you like it hot) ¼ tsp cumin ¼ tsp turmeric ¼ tsp paprika ¼ tsp ground coriander A large handful of fresh parsley, chopped Juice of ½ small lemon 1½kg new potatoes To serve: Green salad 1 Heat the oven to 240˚C/220˚C fan/gas mark 9. In a bowl, stir together two tablespoons of olive oil, harissa, cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a

pinch of salt.

2 Make holes all over the lamb with a sharp knife, then spread the Moroccan herb mix all over the meat, pushing as much of the paste into the holes as you can.

3 Tip the potatoes into a large roasting tin and toss in the remaining olive oil and any remaining herb paste.

4 Nestle the lamb amongst the potatoes and place in the oven to roast for 20 minutes, then reduce the temperature to 180˚C/160˚C fan/ gas mark 4. Roast for 1 hour 15 minutes for medium-rare, adding another 15 minutes if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest.

5 Serve with potatoes and green salad.

Per Serving 909kcals, 36.8g fat (11.1g saturated), 33.8g carbs, 2.7g sugars, 108.6g protein, 4.5g fibre, 0.32g sodium

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GANACHE

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Easter and chocolate go hand-in-hand, so we thought we’d have some fun with our favourite gluten-free chocolate topping – ganache

What is ganache?

It’s a fancy word for something you’ve probably had a hundred times! Ganache is simply chocolate and cream melted together, and it comes in many forms.

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Fun in the kitchen | ganache

Basic ganache recipe Makes 480g

220g good-quality gluten-free dark chocolate, chopped 250ml double cream Âź tsp salt 1 Place the chocolate in a heat-proof mixing bowl.

2 Heat the cream in a saucepan over a medium heat, stirring constantly. When bubbles have formed at the edges of the pan, remove it from the heat and pour the cream over the chocolate.

3 Add the salt and leave the chocolate to stand for five minutes, without stirring, until it looks soft.

4 Whisk the chocolate until smooth and shiny. Use warm as a glaze for cakes or as a filling for tarts.

Per 50g 205kcals, 15.9g fat (10.4g saturated), 13.8g carbs, 11.4g sugars, 2.2g protein, 0.8gfatfibre, 0.085g sodium54.8g carbs, Per Serving 765kcals, 45.7g (24.1g saturated), 1.6g sugars, 37.6g protein, 2.7g fibre, 1.238g sodium

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TOP TIP

Dark chocolate orange coconut truffles Makes 28

1 x basic gluten-free ganache recipe 1 tsp gluten-free orange extract or orange-flavoured liqueur (such as Cointreau) Zest of 1 orange 100g desiccated coconut 1 Prepare the ganache and stir in the orange extract and zest. Pour into a glass or ceramic dish and refrigerate for four hours until firm.

2 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4 and spread the coconut out on a baking tray. Place in the oven and toast

If your ganache seems too soft to scoop, simply pop the dish back into the refrigerator for 10 minutes until it firms up again. You can do this as many times as needed.

for 5-8 minutes, stirring frequently, until light brown.

3 Use an ice cream scoop or tablespoon to scoop out small amounts of the ganache, then shape them into balls with your hands.

Roll them firmly in the coconut until they are all well-coated. Refrigerate for 30 minutes before serving.

Per truffle 97kcals, 8g fat (5.8g saturated), 5.8g carbs, 4.3g sugars, 1g protein, 0.8g fibre, 0.054g sodium

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Whipped ganache filling

Makes 500ml Prepare the gluten-free ganache, then leave for one hour to cool completely to room temperature. Beat with an electric whisk for 2-4 minutes until very thick and fluffy.

TOP TIP This filling is perfect for the whoopie pies, below, but it’s also lovely when piped onto cupcakes or as a topping for cakes. The more you whip it, the fluffier the filling will become.

Mocha whoopie pies Makes 12

200g sugar ¼ tsp salt 100g butter, at room temperature 1 tsp gluten-free vanilla extract 1 egg 250g gluten-free plain flour 1 tsp gluten-free bicarbonate of soda 40g gluten-free cocoa powder 120ml strong coffee 120ml buttermilk 1 × whipped ganache filling recipe 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line two baking trays with parchment paper. Cream the sugar, salt, butter,

So-simple chocolate cake with ganache glaze Serves 12

500g good-quality gluten-free dark chocolate, chopped 125g unsalted butter, cubed 50g caster sugar 4 eggs 1 tbsp gluten-free plain flour 1 × basic gluten-free ganache recipe

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vanilla and egg in a mixing bowl.

2 Sift together the flour, bicarbonate of soda and cocoa in a second bowl. Whisk the coffee and buttermilk in a third bowl.

3 Beat the flour mixture into the mixing bowl gradually, alternating with the coffee mixture, until combined.

4 Drop the batter by teaspoonfuls onto the trays and bake for 7-8 minutes. Set aside to cool completely.

5 Prepare the whipped ganache filling and place into a piping bag. Pipe the filling onto half of the cooled cakes, then top with the other half of the cakes.

Per Serving 387kcals, 21.1g fat (13.4g saturated), 46.4g carbs, 26.8g sugars, 5.5g protein, 2.2g fibre, 0.29g sodium

1 Preheat the oven to 200°C/180˚C fan/gas mark 4 and grease and line the base of a 20cm springform cake tin.

2 Combine the chocolate and butter in a bowl over a saucepan of simmering water.

Heat until the chocolate melts, then remove the bowl and stir until smooth.

3 Beat the sugar and eggs for five minutes until very thick and pale.

4 Stir the flour and melted chocolate into the eggs until combined.

5 Pour the mixture into the pan and bake for 20-25 minutes until the centre is just firm to the touch. Leave to cool while you prepare the ganache.

6 Place a wire rack over a baking tray.

Remove the cake from the tin and place on the rack. Pour the ganache over the top, spreading to make a smooth, thick layer.

Leave to set before slicing.

Per Serving 508kcals, 35.5g fat (23.1g saturated), 41g carbs, 35.2g sugars, 7g protein, 2.1g fibre, 0.19g sodium

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Family matters

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FAMILYFRIENDLY PASTA

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30-MINUTE MEALS

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15WAYS WITH STORECUPBOARD STAPLES

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EASY PALEO MEALS

83

EASY JUNIORS

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VEGETARIAN MEALS FOR THE WHOLE FAMILY

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One-pan spaghetti and meatballs

To serve: Fresh basil leaves

Serves 4 2 tbsp olive oil 500g gluten-free beef meatballs 1 small onion, finely chopped 2 garlic cloves, crushed 1 x 400g tin of chopped tomatoes 1 x 400g jar of Barilla Napoletana Pasta Sauce 1 tsp dried oregano 1 tsp dried basil Salt and black pepper 500ml gluten-free beef stock 240g Barilla Gluten-Free Spaghetti 60g Mozzarella, grated

1 Heat half of the oil in a large pan over a medium-high heat. Working in batches so as not to over-crowd the pan, brown the meatballs on all sides. Set aside on a plate lined with kitchen paper, 2 Wipe out the pan with a ball of kitchen paper and return to the heat, adding the remaining olive oil. Cook the onion for 4-5 minutes until softened, then add the garlic and cook for one minute longer.

3 Add the tinned tomatoes, Napoletana pasta sauce, oregano and basil. Season with salt and black pepper.

4 Add the stock and bring to a boil. Stir in the

spaghetti. Reduce the heat to a simmer, cover the pan and cook for five minutes.

5 Add the meatballs and simmer for another 5-6 minutes or until the meatballs are completely cooked all the way through and the pasta is cooked to al dente.

6 Stir in the grated Mozzarella. Divide between serving bowls and top with fresh basil leaves and some extra Mozzarella if desired.

Per Serving 608kcals, 30.8g fat (12.2g saturated), 51.9g carbs, 8.5g sugars, 32.6g protein, 5.5g fibre, 1.742g sodium

Pasta perfection

Anyone can enjoy these delicious, quick dinners with Barilla gluten-free pasta

Top Tip Mix this up by using chicken, turkey or pork meatballs. If you have more time, why not make use of your favourite recipe for homemade meatballs?

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family matters | pasta dinners Springtime fusilli with courgettes, lemon and Feta Serves 2 160g Barilla Gluten-Free Fusilli 3 tbsp extra virgin olive oil, plus extra for drizzling 1 leek, washed, trimmed and sliced 2 medium courgettes, thinly sliced lengthwise 3 garlic cloves, crushed 1½ tsp fresh sage, chopped 1½ tsp fresh rosemary, leaves picked and chopped 2 tbsp Parmesan, grated, plus extra to serve 100g Feta cheese, crumbled Zest of ½ a lemon Salt and black pepper

and cook the fusilli to al dente according to the package instructions. Drain in a colander, drizzle with a little olive oil and toss to coat the pasta. Set aside.

2 In the same pan, heat the olive oil over a medium heat. Add the leek and cook for 2-3 minutes. Add the courgettes and cook for 4-5 minutes longer.

3 Stir in the garlic, sage and rosemary and cook for 1-2 minutes to allow the flavours to come together.

4 Return the cooked fusilli to the pan and stir to heat through. Add the Parmesan, Feta and lemon zest. Season with plenty of black pepper, but be wary of adding much salt as both cheeses are salty.

5 Divide between serving bowls. To serve, top with a little extra grated Parmesan and a drizzle of olive oil.

Per Serving 587kcals, 30.3g fat (12.1g saturated), 59.2g carbs, 7.2g sugars, 23.9g protein, 3.8g fibre, 0.824g sodium

EASY GLUTEN-FREE RECOMMENDS Barilla’s gluten-free range is now available to buy in Ireland. The exciting range includes an assortment of pastas as well as delicious sauces made from only the best Italian tomatoes. Made from a delicious blend of corn and rice, the wheat pasta alternative offers the same taste and texture as the classic.

What are you waiting for? It’s time to get cooking!

1 Bring a large pot of salted water to a boil

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inu

v te mar

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Have dinner on the table in no time with these quickfix meals

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winter warmers family matters | 30-minute mealspies

Pork with broccoli and apples Serves 4

1 tbsp olive oil 4 thin-cut, boneless pork chops Salt and black pepper 1 tsp cinnamon 1 tsp ground coriander 20g butter ½ an onion, sliced 1 head of broccoli, chopped into florets 1 large apple, thinly sliced 180ml gluten-free dry apple cider 80ml cream To serve: Fresh sage, chopped 1 Heat the olive oil in a large pan over a medium-high heat.

2 Season both sides of the pork chops with salt, pepper, cinnamon and coriander.

3 Place the pork chops into the pan and cook for 2-3 minutes on each side until browned.

Transfer the chops to a plate and set aside.

4 Melt the butter in the pan over a medium heat. Add the onions and cook for 2-3 minutes until softened.

5 Add the broccoli and apples and cook for five minutes until softened.

6 Add the cider and bubble for 1-2 minutes, scraping any sticky bits off the bottom. Add the cream and stir for one minute.

7 Add the pork chops back into the pan along with any juices they have released.

Cook for 6-7 minutes, until the pork is cooked through and the cider sauce has reduced to your liking.

8 Garnish with fresh sage and serve.

Per Serving 693kcals, 51.6g fat (21g saturated), 22.1g carbs, 13.1g sugar, 37.2g protein, 4.6g fibre, 0.464g sodium

Per Serving 765kcals, 45.7g fat (24.1g saturated), 54.8g carbs, 1.6g sugars, 37.6g protein, 2.7g fibre, 1.238g sodium

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Quick Dijon lamb with spring greens Serves 4

3 tbsp olive oil 4 tbsp gluten-free Dijon mustard 3 garlic cloves, crushed 1 stalk of lemongrass (tender white inner part only), finely chopped 3cm piece of fresh ginger, peeled and grated 1 tbsp lemon juice 2 sprigs of fresh rosemary ½ tsp black pepper 8 lamb chops 2 leeks, washed and sliced 120ml white wine 120ml gluten-free chicken stock 1 head of pak choi (green leaves only), sliced into thin ribbons 1 In a medium bowl, stir together two tablespoons of the olive oil with the mustard, garlic, lemongrass, ginger, lemon juice, rosemary and black pepper. Rub half of the marinade onto the

lamb chops and set the other half aside. Cover the lamb chops and marinate them in the refrigerator overnight.

2 Heat the remaining tablespoon of oil over a medium-high heat. Sear the chops for five minutes on each side or until browned but medium-rare. Remove to a plate and cover with foil.

Pour off all but one teaspoon of the fat.

3 Reduce the heat to medium. Add the leeks and cook for 3-4 minutes or until soft. Add the white wine and bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan with a wooden spoon.

4 Add the reserved marinade and chicken stock.

Turn the heat up to medium-high and bring to a boil. When the liquid has reduced by half, stir in the pak choi leaves. Cook for 2-3 minutes.

5 Divide the leeks and pak choi between serving plates. Top with the lamb chops and serve with the pan sauce spooned over the top.

Per Serving 551kcals, 27.8g fat (8g saturated), 13.1g carbs, 13.1g sugar, 57.3g protein, 3.1g fibre, 0.686g sodium

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Stacked chicken quesadilla Serves 4

2 tbsp vegetable oil ½ onion, chopped ½ green pepper, deseeded and finely chopped 1 red chilli, deseeded and finely chopped 1 x 400g tin of chopped tomatoes, drained 1 tsp cumin 1 tsp gluten-free chilli powder 3 x large gluten-free tortillas 150g Cheddar, grated ½ x 400g tin of kidney, pinto or black beans, rinsed and drained 150g cooked chicken, shredded Large handful of coriander leaves, chopped, plus extra to serve To serve: Coriander Sour cream

Spicy tomato-poached fish with olives Serves 4

1 tbsp olive oil 2 shallots, finely chopped 3 garlic cloves, crushed 200ml gluten-free fish or chicken stock 180ml white wine 2 tbsp capers 1 tsp dried chilli flakes 1 x 400g tin of chopped tomatoes 4 fillets of white fish, such as cod, hake, haddock, coley or pollock 2 large handfuls of spinach leaves 10 black olives, pitted and chopped To serve: Gluten-free bread 68

1 Heat the oil in a large nonstick pan over a medium-high heat.

2 Cook the shallots for 2-3 minutes, then add the garlic and cook for one minute.

Add the stock, wine, capers, chilli flakes and tinned tomatoes and bring to a boil.

3 Reduce the heat and simmer for 2-3 minutes. Add fish and spinach, then cover and simmer for 5-6 minutes or until the fish flakes easily when tested with a fork.

4 Scatter with olives and serve with gluten-free bread for dipping.

1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4.

2 Heat half of the oil in a large ovenproof pan over a medium-high heat and cook the onion, pepper and chilli together for 3-4 minutes. Remove from the pan and set aside.

3 In a bowl, combine the tomatoes, cumin and chilli powder.

4 Heat the remaining oil in the pan. Add one of the tortillas and top with onethird of the cheese and half each of the pepper mixture, beans, tomato mixture and chicken. Scatter over some of the fresh coriander.

5 Top with another tortilla and repeat the same toppings. Add with the final tortilla and pile it high with the rest of the cheese and any other remaining ingredients you prefer.

6 Transfer the pan to the oven and bake for 25 minutes. Slice into quarters and serve topped with fresh coriander and some sour cream.

Per Serving 468kcals, 12.4g fat (8g saturated), 55.3g carbs, 4.8g sugar, 35.9g protein, 12.2g fibre, 0.365g sodium

Per Serving 261kcals, 7g fat (1.2g saturated), 8.8g carbs, 3.1g sugar, 34g protein, 2g fibre, 0.497g sodium

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family matters | 30-minute meals

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Garlic beef and basil pasta Serves 6

450g gluten-free spaghetti, linguine or tagliatelle 450g lean beef mince 1 large onion, finely chopped 1 tsp turmeric 1½ tsp salt 1 tsp black pepper 200g tube of tomato purÊe 8 garlic cloves, peeled and chopped 80g Parmesan, grated To serve: Large handful of fresh basil, torn Parmesan, grated 1 Bring a large pot of salted water to the boil and

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cook the pasta according to instructions.

2 In a bowl, combine the minced beef, onion, turmeric, salt and black pepper. Heat the oil in a large pan over a high heat and cook the beef mixture for 3-4 minutes, stirring.

3 When all the liquid has evaporated from the beef mixture and it starts to brown, stir in the tomato purĂŠe.

4 Add the garlic and stir to combine. Cook for another 3-4 minutes.

5 Once the pasta is cooked, drain it well and add to the beef mixture. Add the Parmesan,

remove the pan from the heat and stir to combine everything thoroughly.

6 Divide between serving bowls. Top with fresh basil leaves and a little extra Parmesan to serve.

Per Serving 468kcals, 12.4g fat (8g saturated), 55.3g carbs, 4.8g sugar, 35.9g protein, 12.2g fibre, 0.365g sodium

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15

5 ways with

Ways with

storecupboard staples

onion in a saucepan. Bring to a boil, then stir

coconut milk

in 350g peeled and deveined raw prawns,

Coconut bread pudding

stir in the juice of 1 lime and a handful of

Toast 6 gluten-free bread slices and tear

into small pieces. Arrange in a greased 20cm

square dish. Sprinkle 60g chopped pistachios and 2 tbsp crystallised ginger on top. Whisk together 400ml coconut milk, 3 eggs, 150g

sugar and ½ tsp ground cardamom. Pour over the gluten-free bread until it is completely

150g rice noodles and 100g mangetout.

Bring back to a simmer, then cook for 2-3 minutes until the prawns and noodles are cooked through. Remove from the heat and

coconut and bake for 20-25 minutes.

Coconut pak choi

Heat 1 tbsp olive oil in a frying pan and cook 1 large, chopped pak choi for 10 minutes until wilted. Stir in 2 grated carrots, 120ml

chopped coriander to serve.

coconut milk, 2 tsp gluten-free garlic powder

Raspberry coconut muffins

frequently, for another five minutes until the

tsp gluten-free baking powder, 150g caster

Combine 500ml coconut milk, ½ tsp salt,

Combine 200g gluten-free plain flour, 2

and 1 tsp black pepper. Cook, stirring sauce is thick and glossy. Serve immediately.

Thai coconut rice

sugar, ½ tsp salt and 25g desiccated coconut

360g basmati rice and 450ml water in a

in a mixing bowl. Whisk together 100ml

saucepan over a medium-high heat, stirring

sunflower oil, 1 egg and 150ml coconut milk.

occasionally. Bring to a simmer, then reduce

Gradually stir the wet ingredients into the

the heat and cook, covered, for 15-20

dry until combined. Fold in 150g raspberries.

minutes until the liquid has been absorbed.

Combine 1 x 400ml tin of coconut milk,

Divide among 12 cups in a muffin tin

Leave to sit, covered, for another five

550ml water, 100g grated carrots and 1 sliced

lined with paper cases. Sprinkle with extra

minutes, then fluff with a fork before serving.

soaked. Bake at 160°C/140°C fan/gas mark 3 for 45 minutes.

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Family 15 waysmatterS with | storecupboard staples

5 ways with

tomato purée One-pan pork chops

Heat 2 tbsp oil in a frying pan over a mediumhigh heat. Season 4 pork chops and cook for

Bloody Mary

Toss 2 chopped celery stalks with 2 tbsp

3-4 minutes per side. Remove from the pan

chopped onion, 1 chopped tomato, ½ tsp

and set aside. Stir 1 x 400g tin of chopped

lemon zest and 1 tsp lemon juice. Season with

tomatoes and 60g tomato purée into the

salt and refrigerate until needed. Combine 1

pan. Add 4 quartered potatoes and top with

x 400g tin of chopped tomatoes, 120ml cold

the pork chops, 1 deseeded and sliced green

gluten-free vodka, a handful of ice cubes,

pepper and 1 sliced onion. Bring to a boil,

1 tsp tomato purée and ½ a deseeded and

then reduce the heat and cook, covered, for

chopped red chilli in a blender. Purée until

20-25 minutes until the pork and potatoes are

smooth. Pour into serving glasses, top with the

cooked throughout.

celery mixture and add a whole celery stalk.

Tomato basil cod

Spanish rice

powder, thyme and black pepper in a small

medium heat. Add ½ a chopped onion, 1

bowl and sprinkle evenly over both sides of

crushed garlic clove and 1 chopped carrot.

4 cod fillets. Heat a bit of oil in a frying pan

Cook, stirring, for five minutes. Stir in 190g

over a medium-high heat and cook the cod

white rice until coated. Add 450ml water, 1

for 2-3 minutes per side. Remove from the

tbsp tomato purée and a good pinch of salt

pan. Stir in 400g tomato sauce, 150g tomato

and pepper. Bring to the boil, then reduce the

purée, a handful of chopped basil leaves and

heat and simmer, covered, for 17-20 minutes

60ml water. Return the cod to the pan and

until the liquid is absorbed. Remove from the

cook, covered, on a low heat for five minutes

heat and leave to sit for five minutes. Fluff

until the fish is cooked throughout.

with a fork before serving.

Combine ½ tsp each of gluten-free garlic

Heat 2 tbsp olive oil in a saucepan over a

Tomato garlic mayonnaise

Combine 1 x 400g tin of chopped tomatoes, 250ml mayonnaise, 2 tbsp red wine vinegar, 1 tbsp tomato purée, 1 tsp sugar and 1 tsp gluten-free garlic powder in a blender. Season generously with salt and black pepper. Purée until smooth and refrigerate until needed (up to one week). Serve on sandwiches or as an accompaniment for fish or poultry.

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h t i w s y a w 5

p u r y s e l p ma

Maple cinnamon apple sauce

Blueberry breakfast bake

until fluffy. Beat in 1 egg, 1 tsp gluten-free

Preheat the oven to 180°C/160°C fan/gas

hour, then place tablespoon-sized amounts

apples with 90g maple syrup, 1 tbsp

mark 4 and butter a square baking dish.

on a baking tray, spaced about 7cm apart.

cinnamon and 1 tbsp lemon juice in a large

Remove the crusts from 1 loaf of gluten-free

Bake at 180°C/160°C fan/gas mark 4 for

saucepan over a medium heat. Cover and

white bread and cut the slices into cubes.

10 minutes until golden.

simmer for 12 minutes until the apples are

Place half of the cubes in the baking dish

soft. Remove the lid and simmer or 5-10

and sprinkle 100g cubed, cold cream cheese

minutes, breaking up the apples with a

over the bread. Add 80g fresh blueberries.

spoon, until they are very soft. Season with

Top with the remaining bread and another

salt and more syrup, if needed. Serve the

layer of blueberries. Whisk together 8 eggs,

Maple and mustard roasted salmon

sauce warm or chilled.

370ml milk, 60g melted butter and 60g

gluten-free mustard. Season 4 salmon fillets

Combine 6 peeled, cored and chopped

Maple nut granola

Preheat the oven to 150°C/130°C fan/gas mark 2. Toss 300g pure gluten-free oats with a handful each of pumpkin seeds, desiccated

maple syrup. Pour over the bread mixture

vanilla extract and 200g maple syrup. Stir in the dry ingredients. Refrigerate for one

Whisk together 60g maple syrup and 60g with salt and pepper and brush over the

and bake for one hour until a skewer

glaze. Toss 400g halved Brussels sprouts

inserted into the centre comes out clean.

with some olive oil, salt and pepper.

Chewy maple biscuits

Arrange, cut-side down, on a baking tray and roast at 220°C/200°C fan/gas mark 7

Combine 250g gluten-free plain flour and ½

for 20-30 minutes until caramelised. Add

in 150g maple syrup, 100ml olive oil and

tsp each of gluten-free bicarbonate of soda,

the salmon fillets to a baking tray lined

50g brown sugar until combined. Spread

ground ginger, cinnamon and a pinch of salt

with foil and bake for 7-10 minutes until

on a rimmed baking tray and bake for 30

in a bowl. Beat 80g butter and 200g brown

cooked through. Serve with the roasted

minutes, tossing often. Cool before serving.

sugar in a separate bowl for three minutes

Brussels sprouts.

coconut and chopped walnuts in a bowl. Stir

74

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06/02/2017 09:42

A Modern

S tone Age family

Eat like a caveman with these tasty, family-friendly meals inspired by the Paleo diet

76

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family matters | paleo meals

Avocado beef burgers Makes 6 2 tbsp coconut oil 1 onion, thinly sliced 2 tsp balsamic vinegar 600g lean beef mince 1 tsp salt 1 tsp pepper 1 tsp gluten-free garlic powder 1 ripe tomato, sliced into 6 thick slices 3 avocados, sliced For the chips: 3 large sweet potatoes, peeled and sliced into chips 3 tbsp coconut oil, melted Salt and black pepper 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and line a baking tray with aluminium foil. Toss the sweet potato chips with the oil on the tray and season well with salt and pepper. Bake for 30 minutes, flipping halfway through, until they are browned and tender.

2 Heat half of the oil in a frying pan over a medium heat and cook the onions for 10-15 minutes until soft. Add the balsamic vinegar and cook for another five minutes.

Remove the onions from the pan.

3 Shape the beef into six patties and season both sides with salt, black pepper and garlic powder.

4 Heat the remaining oil in the pan over a medium-high heat and cook the burgers for 4-6 minutes per side until cooked through.

5 Place one large slice of tomato on a plate. Top with a burger, two tablespoons of the onions and some sliced avocado.

Repeat with the remaining ingredients and serve warm with the sweet potato chips.

Per Serving 533kcals, 36.1g fat (15.9g saturated), 33.2g carbs, 3g sugars, 24.7g protein, 10.5g fibre, 0.47g sodium

x

Per Serving 765kcals, 45.7g fat (24.1g saturated), 54.8g carbs, 1.6g sugars, 37.6g protein, 2.7g fibre, 1.238g sodium

x

Butternut squash lasagne Serves 6-8 1 tbsp coconut or olive oil 1 onion, finely chopped 500g pork mince 3 garlic cloves, crushed 1 tsp dried oregano 900g tomato passata 100g tomato purée 2 medium or 1 large butternut squash, peeled, halved and seeds removed 4 eggs, beaten 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat the oil in a frying pan over a medium-high heat and cook the onion for five minutes until soft.

2 Increase the heat and stir in the pork mince, garlic and oregano. Cook for 5-7 minutes,

breaking up the pork with a wooden spoon, until it is cooked through.

3 Stir in the tomato passata and purée. Reduce the heat and simmer for 15 minutes.

4 Slice the butternut squash into ½cmthick slices.

5 Spoon a layer of the sauce into the bottom of a baking dish and lay over the squash to form an even layer.

6 Add another layer of sauce, then spread over half of the beaten eggs. Repeat the layers until you reach the top, ending with a layer of tomato sauce.

7 Bake for 25-30 minutes until the squash is tender when tested with a knife.

Per Serving 269kcals, 5.3g fat (1g saturated), 52.9g carbs, 8.3g sugars, 5.5g protein, 2.3g fibre, 0.27g sodium

x

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Top Tip This is delicious served with the creamy coconut prawn curry on p.81.

Cauliflower “rice” Serves 4 1 large head of cauliflower, roughly chopped 2 tbsp olive oil ½ an onion, chopped 1 garlic clove, crushed 4 tbsp gluten-free chicken stock Salt and black pepper Fresh parsley, chopped 1 Place the cauliflower in a food processor and pulse until it is rice shaped.

78

2 Heat the oil in a frying pan over a medium-high heat and cook the onion and garlic for three minutes until soft.

3 Stir in the cauliflower until coated.

4 Add the chicken stock and season with salt and pepper. Cook for about five minutes until the cauliflower is slightly tender.

5 Place the cauliflower in a bowl, add the parsley and fluff with a fork.

Per Serving 84kcals, 7.1g fat (1g saturated), 5.1g carbs, 2.2g sugars, 1.5g protein, 2g fibre, 0.07g sodium

x

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family matters | paleo meals Sweet potato cakes with smoked salmon Serves 4 1 large sweet potato, peeled and grated 2 eggs Salt and black pepper 2 tbsp coconut oil 2 tbsp mayonnaise 300g smoked salmon 1 cucumber, peeled ½ small red onion, thinly sliced Juice of 1 lemon 2 tbsp fresh dill, chopped 1 Mix the sweet potato with the eggs and a good pinch of salt and black pepper.

Divide into four sections.

2 Melt one teaspoon of the oil in a frying pan over a medium-high heat. When hot, transfer two of the potato patties to the pan and spread to flatten slightly. Cook for 8-10 minutes, flipping once, until browned and cooked through. Remove from the pan and keep warm while you repeat with the other two potato patties.

3 Transfer each potato cake to a serving plate and spread a little mayonnaise over the top of each one.

4 Top with some smoked salmon, cucumber slices, red onion, a squeeze of lemon and some fresh dill.

Per Serving 266kcals, 15g fat (7.6g saturated), 15.7g carbs, 3.9g sugars, 18.2g protein, 2.3g fibre, 1.6g sodium

x

Top Tip These make a delicious and healthy brunch, lunch or dinner! Add a poached egg to each portion to make it more substantial.

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family matters | paleo meals

Creamy coconut prawns Serves 4 1 tbsp coconut oil 1 large onion, chopped 1½ tsp salt 1 tbsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric ½ tsp black pepper ¼ tsp gluten-free chilli powder 1 garlic clove, crushed 1 tbsp ginger, peeled and grated 120g coconut milk 650g raw prawns, peeled and deveined To serve: Cauliflower “rice” (see p.78) 1 Melt the coconut oil in a large frying pan over a medium-high heat. When hot, add the onion and a pinch of the salt and cook for five minutes until soft.

2 Mix together the next five ingredients and the remaining salt. Add to the pan along with the garlic and ginger and cook for one minute.

3 Stir in the coconut milk and bring to a boil. Add the prawns and cook for five minutes, stirring occasionally, until they are cooked through and the sauce is warmed.

Serve with cauliflower “rice”.

Top Tip Use 450-500g turkey breast to make this dish even more economical.

Chilli chicken soup Serves 6

Per Serving 290kcals, 10.2g fat (7.2g saturated), 9.7g carbs, 2.7g sugars, 38.3g protein, 2g fibre, 1.2g sodium

x

500g chicken fillets 1 tbsp olive oil 2 red peppers, deseeded and chopped 1 onion, chopped 900ml gluten-free chicken stock 1 x 400g tin of chopped tomatoes 4 green chillies, deseeded and chopped (you can use red if you prefer it spicier) 2 tsp ground cumin 2 tsp paprika 1 Arrange the chicken in a single layer in a large saucepan. Add enough water to just cover the chicken and bring to a boil. Reduce

the heat, cover with a lid and simmer for 15 minutes. Turn off the heat and leave to stand for another 15 minutes until cooked through.

2 Remove the chicken from the pan, drain and allow to cool. Use two forks to shred into small pieces.

3 Heat the oil in the pan over a medium-high heat and cook the peppers and onion for four minutes until soft.

4 Stir in the remaining ingredients, including the shredded chicken. Heat through until piping hot throughout and serve immediately.

Per Serving 221kcals, 9.3g fat (2.2g saturated), 8g carbs, 4.5g sugars, 25.8g protein, 1.8g fibre, 0.6g sodium

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Easy breakfast muffins Serves 12 180g gluten-free ground almonds 1 tsp gluten-free baking powder 1½ tsp cinnamon 1 small sweet potato, cooked and mashed 1 carrot, grated 80g walnuts, chopped 60g desiccated coconut 60g raisins 2 eggs 60g honey 1 tsp gluten-free vanilla extract 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper liners. Combine all the ingredients in a large mixing bowl and blend well with a wooden spoon.

2 Divide the batter among the cups and bake for 25-30 minutes until a skewer inserted into the centre comes out clean.

Per Serving 148kcals, 10g fat (3.5g saturated), 12.9g carbs, 8.3g sugars, 4.1g protein, 2.4g fibre, 0.02g sodium

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family matters | kids’ cooking

e JU as NI y OR S Have fun in the kitchen this Pancake Tuesday with this twist on regular pancakes

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Pancake pops Makes 10-15

1

2

3

4

5

6

95g gluten-free plain flour 1½ tsp gluten-free baking powder ½ tsp salt ½ tbsp white sugar 150ml whole milk 1 egg 20g butter, melted Wooden or paper lollipop sticks 1 In a medium bowl, combine the flour, salt, sugar and baking powder.

2 In a jug, whisk together the milk, egg and melted butter.

3 Pour the wet ingredients into the dry ingredients and whisk to combine.

4 Preheat a non-stick pan over a medium-high heat and coat with cooking spray.

Add about a tablespoon of batter to form a circle in the pan.

5 Add a lollipop stick into the centre.

6 Cook for 1-2 minutes until bubbles start to form on the top of the batter. Pour a little extra batter over the part of the stick that is exposed to cover it up.

7 Carefully flip the pancake and cook for another 1-2 minutes until light golden brown on both sides. Repeat with the remaining batter and lollipop sticks to form 10-15 small pancake pops. Serve the pancake pops with syrup, for dipping.

Per Serving 42kcals, 1.5g fat (0.9g saturated), 6g carbs, 0.9g sugars, 1.2g protein, 0g fibre, 0.093g sodium

7

84

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06/02/2017 11:15

t u o Veg Whether you’re completely vegetarian or just cutting back on meat, these delicious recipes will have your whole family loving meat-free mealtimes 86

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family matters | vegetarian

Cauliflower Buffalo “wings” with blue cheese dip Serves 4-6

For the blue cheese dip: 120ml sour cream 60g blue cheese, crumbled 4 tbsp mayonnaise 1 garlic clove, crushed 1 tbsp milk Juice of ½ a lemon Salt and black pepper For the cauliflower wings: 70g gluten-free plain flour ½ tsp paprika ½ tsp gluten-free garlic powder Pinch of salt 1 head of cauliflower, chopped into bitesized florets 60g butter 60ml Frank’s Red Hot Buffalo Wing Sauce To serve: Celery sticks 1 First, make the blue cheese dip. Whizz all the dip ingredients together in a food processor until combined but still chunky.

Cover and refrigerate until ready to serve.

2 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and line a baking tray with parchment paper.

3 In a bowl, combine the flour, paprika, garlic powder and salt. Toss the cauliflower florets in the flour mixture and shake to remove any excess, then place on the prepared baking tray.

4 Bake for about 15 minutes. Use a spatula to flip the florets over and bake for another 5-10 minutes, or until browned.

5 Heat the butter and Frank’s sauce together in a small pan over a low heat. Toss the cauliflower “wings” in the hot sauce mixture and serve hot with the blue cheese dip and celery sticks.

Per Serving 240kcals, 17.9g fat (9.7g saturated), 15.8g carbs, 2g sugars, 5.1g protein, 1.5g fibre, 0.617g sodium

Per Serving 765kcals, 45.7g fat (24.1g saturated), 54.8g carbs, 1.6g sugars, 37.6g protein, 2.7g fibre, 1.238g sodium

x

Hearty falafel salad Serves 4

3 small gluten-free pitta breads 1 tbsp extra virgin olive oil, plus extra for brushing Juice of 2 lemons 3 tbsp gluten-free tahini ½ tsp ground cumin ½ tsp ground coriander Pinch of cayenne pepper Salt and black pepper 1 x 400g tin of chickpeas, rinsed and drained 12 cherry tomatoes, halved 1 large cucumber, chopped 3 spring onions, chopped Handful of fresh mint leaves, chopped Handful of fresh coriander leaves, chopped

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2 Lightly brush each pitta bread with oil, then cut each into 4-5 wedges. Arrange these in a single layer on a rimmed baking tray, season with salt and pepper and bake for 8-9 minutes, or until crisped and golden brown.

3 Meanwhile, in a large bowl, combine the oil, lemon juice, tahini, oil, cumin, coriander, cayenne, salt and pepper. Whisk to combine.

4 Add the chickpeas, tomatoes, cucumber, spring onions and herbs and gently toss everything to combine.

5 Serve with the pitta chips.

Per Serving 511kcals, 16.2g fat (2.1g saturated), 76.4g carbs, 18.7g sugars, 21.4g protein, 18.2g fibre, 0.207g sodium

x

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Pink pasta Serves 4-6

4 medium beetroots, scrubbed Iced water 300g gluten-free spaghetti Small bunch of fresh basil, chopped Juice of ½ a lemon 80g cashews, almonds or pine nuts 60g Parmesan, grated, plus extra to serve 4 tbsp olive oil To serve: Olive oil Parmesan, grated 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lay out a large piece of tin foil and place the beetroots on top. Drizzle them with olive oil, wrap them in the foil and roast for one hour until soft enough to slide a fork in

88

easily. Remove from the oven.

2 Fill a bowl with iced water and, one by one, place the beetroots in the water for a few seconds. When removed, their skins will slip off easily. Skin all four in this way and set aside.

3 Bring a large pot of salted water to the boil and cook the spaghetti according to the package instructions.

4 Place the peeled beetroots in a food processor with the basil, lemon juice, nuts, Parmesan and olive oil. Blend for 3-4 minutes until smooth. Season to taste.

5 Place the beetroot pesto in a large pot over a medium-high heat. Add the pasta and toss everything together until well coated and hot throughout. Serve with a drizzle of olive oil and some extra Parmesan sprinkled on top.

Per Serving 364kcals, 19.9g fat (4.9g saturated), 35.6g carbs, 3.3g sugars, 13.1g protein, 1.1g fibre, 0.18g sodium

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family matters | vegetarian

Pizza gets a makeover Serves 2

For the base: 170g quinoa, uncooked 2 tbsp olive oil 1 tbsp balsamic vinegar 2 tsp mixed herbs 60-100ml water, as needed For the toppings: 1 tbsp pesto 2-3 tomatoes of varying colours, sliced 6 sun-dried tomatoes, chopped 1 tub of Ricotta 1 large handful of rocket or watercress Small handful of fresh basil leaves, torn To serve: Crisp salad 1 Place the quinoa in a large bowl, cover with at least 4-5cm of cold water and leave to soak overnight.

2 Preheat the oven to 230ËšC/210ËšC fan/ gas mark 8. Grease a 20cm non-stick cake tin with olive oil and place in the oven to heat up.

3 Drain the quinoa thoroughly, then place in a food processor or blender with the balsamic vinegar, herbs and 60ml of water.

Blend for a few minutes until smooth and resembling pancake batter, adding more water as necessary.

4 Remove the cake tin from the oven and pour in the quinoa dough, smoothing it out with a spatula. Bake for 20 minutes, then carefully flip it over and bake for another 10 minutes or until the base is golden brown and crispy.

5 Remove the base and spread with pesto. Top with sliced fresh tomatoes and chopped sun-dried tomatoes. Dollop the pizza with spoonfuls of Ricotta and scatter with fresh rocket (or watercress) and some basil. Serve with a salad.

Per Serving 600kcals, 25.2g fat (4.4g saturated), 78.2g carbs, 15.2g sugars, 20.3g protein, 13.1g fibre, 0.109g sodium

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Moroccan harira soup Serves 4

1 tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 2cm piece of fresh ginger, peeled and grated 1 x 400g tin of chopped tomatoes 3 tbsp tomato purÊe Handful of fresh coriander, chopped Handful of fresh parsley, chopped 1 tsp cumin ½ tsp turmeric 100g lentils 1 x 400g tin of chickpeas, drained and rinsed 700ml gluten-free vegetable stock 150g kale, thick stems removed and leaves 90

roughly chopped Salt and black pepper 2 eggs, beaten Juice of 1 lemon To serve: Plain natural yoghurt Fresh coriander Gluten-free flatbreads or pittas 1 Heat the olive oil in a pan over a medium heat and cook the onion for 4-5 minutes. Add the garlic and ginger and cook for one minute.

2 Add the tomatoes, tomato purĂŠe, coriander, parsley, cumin, turmeric, lentils and chickpeas.

3 Add the stock and stir everything together.

Reduce the heat to medium-low, cover the pot with a lid and simmer for 45-50 minutes.

4 Add the kale, increase the heat to medium-high and cover again, stirring every few minutes until the kale is cooked. Uncover the pot and simmer for 15-20 minutes. Season to taste with salt and black pepper.

5 Mix the eggs with the lemon juice. Pour this slowly and steadily into the soup while stirring constantly, to thicken.

6 Ladle the harira into big bowls and top with a dollop of natural yoghurt and some chopped coriander. Serve with wholemeal flatbreads or pittas for dipping.

Per Serving 411kcals, 10.4g fat (2g saturated), 60.4g carbs, 12.6g sugars, 23g protein, 19.4g fibre, 0.653g sodium

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Living

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ASK THE EXPERTS

96

KITCHEN ESSENTIALS

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06/02/2017 12:57

In the next issue…

Celebrate the beginning of summer with the next issue of Easy Gluten-Free!

Inside…

• See what’s on for Coeliac Awareness Week • Barbecue favourites for meat-eaters and veggies • Healthy summer cooking • 5 ways with eggs • Fresh dessert options • Make our ultimate pulled pork recipe — dinners for days!

92

On Sale MAY 7TH

easy Gluten-Free

EGF4_92_In the next issue.indd 92

06/02/2017 12:43

LIVING | ASK THE EXPERTS

About Andrea Andrea Murray works for the Coeliac Society and has a BSc (Hons) in Nutritional Therapy.

Andrea is a busy mum of three and her children are the reason for her interest in the benefits of healthy eating, after dealing with food intolerances from a young age. Working with the Coeliac Society, she continues her support of people who wish to maintain a gluten-free diet. www.coeliac.ie CoeliacSocIreland CoeliacIreland

Ask Andrea

The Coeliac Society of Ireland expert answers your questions about eating and living a healthy glutenfree life.

Q

Is it true that many people with coeliac disease go undiagnosed? How would I know if I have it?

A

Yes, unfortunately it is true and could be as many as 30% of all people living with coeliac disease in Ireland! It is estimated that 1% of the population has coeliac disease (if you have a blood relative diagnosed, then the risks rise to 1 in 10). This means that out of a potential 46,000 people with coeliac disease in Ireland, 14,000 of them are undiagnosed and could be unknowingly causing damage to their gut.

The key symptoms to look out for are as follows:

If you have some or all of these symptoms we would encourage you to speak with your GP and arrange a simple blood test; depending on the results, your GP will guide you onto the next steps. If you have any queries, we here at the Coeliac Society can help. Either call on 01-8721471 or email info@coeliac.ie. The 2017 Coeliac Awareness Week is happening during the second week of May, with lots of events taking place across the country, so keep an eye on our website for an event close to you as this can give you the opportunity to talk with someone about any concerns you may have.

Q

The next few months will see a busy time with Valentine’s Day, St. Patrick’s Day and Easter looming.

It is nice to have a drink at these special times, as a coeliac what do you recommend?

A

We want to hear from you!

Do you have a question you want answered?

Email editor@easyfood.ie and we’ll get our experts to answer it for you. The chosen answers will appear in the next issue!

It is a very busy, but fun, time of year.

Here at the Coeliac Society we have just published our annual Food List for 2017, a comprehensive listing of all the foods and drinks available in Ireland which are suitable for coeliacs. This book comes free with your annual membership of €30.

To answer your question, Champagne, prosecco, wine, sherry, rum, brandy, gin, cider and whiskey are all gluten-free and can be consumed by those with coeliac disease or following a gluten-free diet for medical reasons. The drinks that are NOT suitable are beers, stouts, ales and lagers as these are all derived from grains containing gluten. “If in doubt, leave it out,” is what we would always recommend, although there are an increasing number of craft beers which are suitable for coeliacs and listed in the Food List.

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Q

Pancake Tuesday is one of the highlights in my childrens’ calendar. With my daughter recently diagnosed as a coeliac, what would be the best pancake recipe to use?

A

Pancakes are lovely and are something we have in our house regularly as they taste just as fantastic when made gluten-free. There are some fantastic, simple recipes out there; flip to p.48 for the ultimate Easy Gluten-Free pancake recipe, complete with five sweet and savoury serving suggestions.

Q

With Valentine’s Day coming up, it’s difficult to know where to go out for a nice meal — what would you recommend?

A

We get asked this a lot here at the Coeliac Society and we are committed to increasing the working knowledge within the catering industry.

If you’re looking for a restaurant, the best place to start is on our website, www.coeliac.ie. Here, we have a good listing of coeliac-friendly restaurants. It’s 94

important to note, however, that these listings are generated from member recommendations and our own research.

When making a booking at a restaurant (even if it is one from our list), do doublecheck that they are still catering for people with coeliac disease — don’t take it for granted, as the knowledge base may have left with a change of staff. When you arrive at the venue, let waiting staff know your dietary needs so they do their upmost to prevent cross-contamination or accidently ‘glutening’ you! Importantly, if you have a good gluten-free experience, please email us on info@coeliac.ie to let us know so that we can pass the knowledge on to our members.

Q

Easter can be a very tricky time for coeliacs. Where can I get nice Easter eggs and sweets — it can be such a hassle sometimes!

A

You’ve asked a very important question. Every year, our Food Manager works tirelessly on our members’ behalf, producing what we like to call the ‘Easter Goodie List’. This is a listing of all the sweet treats which are suitable for

coeliacs both young and old. We’re aware it is difficult to find gluten-free Easter treats, so we start working on this at the start of the year, contacting confectionary manufacturers and checking what products are suitable. If you wish to access the ‘Easter Goodie List’ contact David on 01-8721471.

Q

I have just been diagnosed coeliac and I do not know how to cook. How do I approach things and what would you recommend?

A

The first thing I would recommend is giving the team here a call on 01-8721471 and ordering our Coeliac Cuisine Cookbook which is currently at a 50% discount and available for just €5. This will provide you with simple recipes for a variety of tasty meals. You will also benefit from using our Food List for 2017 which is available once you join as a member. If you are looking for specific cookery lessons we can help you out on that too, as we have great working relationships with chefs who often run specialist cookery days. If you call our helpline, we are here to help and point you in the right direction.

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LIVING | ASK THE EXPERTS

Q

My four-year-old daughter has recently been diagnosed as coeliac, but has always been a really poor eater.

Any tips?

A

Children can be tricky eaters at the best of times, but coeliac disease definitely makes it more difficult. For all children, coeliac or not, the following tips are handy:

 Wherever possible, meal times should be within a family/group situation or at least include the carer eating at the same time.

This is a great way to set an example, as children soak up their surroundings; if they see lots of healthy, nutritious foods being eaten around them, they’re likely to follow suit. The food environment should be as relaxed as possible; even some music playing in the background can help. Stress levels in parents and carers can be sensed by babies and children, so a relaxed, fun and encouraging environment is key. A routine is also a must for children, and if consistent, they will fall into it quite quickly. This will ensure your daughter is nice and hungry at meal times, a key box ticked. Be calm at all times. In the worst-case scenario, a distraction like a book, favourite toy or a cuddle might just do the trick!

Don’t forget to check out www.coeliac.ie for plenty more gluten-free recipes

If you feel like trying your hand at homemade glutenfree chocolate desserts this Easter, head over to p.60 for some simple recipes using rich, decadent ganache.

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kitchen essentials

Snack for good

Delicious, versatile, healthy and naturally gluten-free, vegetables make the best snacks. These moreish, good-for-you snacks will definitely keep you going until dinner!

Roast broccoli and/or caulif l ower

Just chop up a head of broccoli or cauliflower (or a mixture) into florets, drizzle with olive oil, sprinkle with sea salt and black pepper and toss to coat. Roast at 190˚C/170˚C fan/gas mark 5 for 20-25 minutes until slightly browned and crisp around the edges, then squeeze over a little lemon juice. Delicious served hot or at room temperature.

Easy microwave sweet potato crisps

Cut a piece of parchment paper to fit the glass plate inside the microwave. Slice a sweet potato thinly and lay the slices in a single layer on the parchment. Spray lightly with cooking spray and sprinkle with salt, black pepper and chilli flakes.

Microwave on medium-high for 8-10 minutes, keeping an eye on them after five. When they start to brown lightly, remove and allow to cool completely before eating.

Courgette butter

Grate courgettes and place in a colander to drain out their water content, squeezing out as much as you can with your hands. Heat a knob of butter in a pan over a medium-high heat and cook some finely-chopped garlic, onion and chillies. Add the courgette, season well and cook for about 20 minutes until soft and spreadable. Use as a spread for gluten-free bread or crackers; it goes really well with cheese, tomatoes, soft-boiled eggs or ham.

Crunchy-coated root vegetable chips

Cut carrots and parsnips into chips, discarding the parsnip cores. Toss with olive oil, salt and black pepper. Dip the chips into beaten egg, then lightly coat in gluten-free breadcrumbs. Spread out on a baking sheet and cook at 200˚C/180˚C fan/gas mark 6 until crisp, about 35 minutes, turning once halfway.

In the doggy bag

Did you know these everyday gluten-free foods from your kitchen can be used as treats for your four-legged friend?

• Carrot peels and tops: These are great for your dog’s teeth and, just like us, our canine friends benefit from the vitamins in carrots.

• Apple cores: These help to keep dogs’ teeth clean and strong, and can help to neutralise bad breath at the same time! Just don’t give your pooch the seeds, as they are mildly toxic for dogs.

• Broccoli stalks: Not all dogs like the taste of broccoli but, for those who do, the stalks are a rich source of vitamins and fibre.

• Potato or sweet potato skins: Most of the nutrients of the potato lie right under the skins, so if you’re planning on discarding the peels, give one or two to your dog to chew on.

• Ice cubes: Great for cooling your dog down in hot weather, or as a soothing treat for younger dogs when they’re in pain from cutting adult teeth. Best of all, they’re free!

• Eggs: Got egg whites left over from baking? Loaded with protein, vitamins and minerals, some cooked egg now and again can do wonders for a dog’s coat.

Quick reminder: Never give your dog avocado, dried fruit, grapes, onions, garlic, chives, nutmeg, walnuts, macadamia nuts, alcohol or chocolate, as they are all toxic for our canine companions.

Handy ways to... ...juicy citrus

Use a pair of sturdy tongs to squeeze all of the juice out of a lemon, lime or orange. Just put the halved fruit in the middle of the handle end, hold it over a bowl and squeeze the pincer end between your hands.

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...peel ginger

Use a spoon to peel ginger — it’s much easier than using a knife. If you have any leftover ginger, peel it and freeze it in a small tub.

Next time you need some, you can grate the exact amount you need straight from frozen.

...slice avocados

Split the avocado in half. Remove the pit by hitting into it with the heel of a knife and twisting.

Slice the avocado in its skin using the tip of a knife, being careful not to cut through the skin.

Scoop the ready-sliced flesh out with a spoon.

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LIVING | kitchen essentials

Spring cleaning!

Now is as good a time as any to de-clutter your gluten-free larder. Here are our top tips on getting it done.

Time out Jobs like these always take longer than you expect. Set aside a few hours and get it all done at once.

a clean tea towel.

What a load of rubbish Throw out any and all of the following: • Split or open packets

Get set Grab cleaning supplies, a large bin bag and any spare jars or containers you have lying around.

• Dented tins

Going in circles Start at one side of the cooker and work your way around the room, one cupboard at a time.

• Anything you’ve had for years and haven’t

Empty it out When you start work on a cupboard or the fridge, pull everything out at once so you can see exactly what you’re working with.

Clean-up Sweep out crumbs, give shelves a good scrub with soapy water and dry them thoroughly with

• Anything past its use-by date • Unidentifiable back-of-fridge relics used — if it’s still in good condition and unopened, give it to a friend or the charity shop.

• Any foods containing gluten that have found their way into your cupboards. It’s always better to be safe than sorry!

• Make a list of everything approaching its use-by date or anything you have lots of and plan meals to use them up in the next few days.

Five superfoods for hair and nails ry ause d s can c ie c n c ie e ia. defic n alop • Zinc nd eve a , ir a tle h ans, or brit een be d ews, gr h s a C ters an Try: er, oys t s b lo eef, lean b ns. e soyb a

• Eating enough protein is crucial for strong hair and nails, as both are made from a protein called keratin.

Try: Chicken, eggs, lean red meats, dairy, nuts, seafood, soybeans and gluten-free whole grains.

• Deficiency in ess ential fatty acids can result in dry scalp or dandruff, so bulk up on om ega-3s to give your locks extra lustre and shine.

Try: Eggs, flaxsee d, oily fish, spinach, peas, chia see ds and walnuts.

Get sorted Give small items, like gluten-free stock cubes, their own dedicated containers.

Decant bags of gluten-free flour or sugar into large plastic containers — cereal containers work well. Label everything clearly.

Back in the box Arrange your ingredients in whichever way makes them easiest to locate. It helps to keep them in groups of how they’re used: have one shelf for gluten-free baking essentials, for example, and one dedicated to tinned goods.

Relax and enjoy There’s nothing better than the clear-headed feeling you get from a good spring clean.

Sit down and enjoy a well-earned a pot of coffee or a glass of wine!

Keep your locks lustrous and your nails in great shape all year round with these fab gluten-free foods.

t air tha rove h p im ll n e in ca as w • Biot inning . g or th in t d nails t e li is sp eaken w n we o h fl ngt auli as stre eans, c b , s a n d ana uts an Try: B , pean lentils , s g g e er, n. salmo

g ir looking and feelin • Vitamin A keeps ha er ion g a natural condit healthy by producin as sebum. n for the scalp know li, carrots, Cheddar, cco Try: Apricots, bro egg yolks, mangoes, nach gluten-free oats, spi oe and sweet potat s.

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For many home cooks, rice seems to be one of the most troublesome dishes to make.

We’ve heard far too many people throw in the kitchen towel and say they only cook the boil-in-a-bag varieties or don’t bother at all. They say their attempts at cooking rice yield one of two outcomes: either a mushy, sloppy mess, or a charred, undercooked block of grains. This is a huge pity, as rice is a valuable whole grain for anyone who is avoiding gluten.

Believe it or not, rice is one of the most straightforward things to make at home. It all comes down to a simple ratio: one cup of rice to two cups of liquid. Cooked for the right amount of time, this will guarantee soft, fluffy rice that doesn’t require any draining when ready to serve.

Cooking rice to per

fection

MEASURING You can use any cup you like — choose a mug, juice glass or even a pint — the initial cup doesn’t matter at all, just as long as you remember to use that same cup to measure twice the amount of cooking liquid as rice.

If you don’t add enough water, the rice will be underdone and may burn on the bottom before it’s done steaming. If you add too much water, the rice will be mushy and overcooked.

We find that one standard mug of rice will yield enough rice for four servings. If you want two servings, use half of a mug full of rice, and one mug full of liquid.

SALTING Pour the measured liquid into a small saucepan over a medium-high heat and add ½ of a teaspoon of salt. We like to cook rice in gluten-free chicken or vegetable stock for added flavour; if you do this, don’t add the extra salt.

If you don’t add salt or use stock, the rice will be bland.

DON’T DRAIN! Push the rice back from the bottom of the bowl and check to see that all the liquid has been absorbed; there should be no need to drain properly-cooked rice.

FLUFFING If it is cooked, remove it from the heat and leave it to stand for five with the lid removed.

Then, fluff it with a fork.

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GENTLE COOKING Bring the saucepan to a boil, then stir in the measured rice. Bring it back to a boil, then add a lid and reduce the heat to low. It’s important the rice cooks at a low temperature. If it cooks too high, the water will evaporate and the rice will burn.

LEAVE IT BE Set the timer for 15 minutes, and don’t remove the lid! The rice will cook gently and it’s important that the steam stays inside the saucepan. Also, never stir your rice! Stirring activates the starch in rice and will make it gloopy. After 15 minutes of leaving the rice alone, check to see if the rice is cooked.

BROWN RICE For every cup of brown or wild rice, use 1¼ to 1½ cups of liquid. These grains are heartier and will need slightly more water and more time to cook.

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THEY’VE

TURNED OUT BEAUTIFULLY

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Available in a selection of sizes, colours & fuel options, there’s a Belling range cooker that will feel at home in every kitchen.

For more information or to find your nearest stockist, visit www.belling.ie or call 01 8424277 or email: sales@dimpco.ie

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