Easy Food Issue 131

Page 1

RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 131

D TESTE D N A TRIED ES RECIP

LIGHT & HEALTHY

BBQ FAVOURITES ü LOW N’ SLOW BBQ ü BBQ STAPLES ü THE BEST SIDES ü MEAT-FREE B pav an

SALADS

i c e c re a m!

SPECIAL GUEST

UK £4.95

UK £3.70 AUS $7.00 JUNE/JULY 2018

9 771649 425110

EF131_01_Cover_NEW_V2.indd 1

ROI 33.90

I SCR EAM, YOU S AM FOR CRE

06 JUNE /JULY 2018

R 39.90 (incl. VAT)

plit a s 91 a n va p . lo

• SEASONAL PEACH RECIPES • EASY BAKES • WINE PAIRING • WEEKNIGHT COOKING • SIMPLE BBQ SKEWERS • VEGAN RECIPES • HEALTHY SUMMER TREATS •

80

A taste of summer!

EDITORS David and Stephen Flynn of The Happy Pear share recipes from their brand new cookbook!

24/05/2018 17:15


gift guide local food

3 for €14

3for €12 Selected meat, fish and poultry

We’re committed to lowering our prices on the things you buy most often.

www.easyfood.ie

EF131_IFC_M7S_AD.indd 101

Subject to availability. See individual products for details.

Easy Food 101

24/05/2018 14:19


Easy Food team

EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Oreo fudge ice cream sandwich cake, p.92 EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Barbecued lamb and peach salad, p.32

Hey Easy Food readers! We hope you’re loving summer as much as we are! What an amazing time of the year this is — the sun is shining (well, hopefully…), everyone is making the most of the long days and the fruit and veg is absolutely bursting with seasonal goodness, just waiting to star in fresh and fabulous summer meals. David and Step We love getting creative in the kitchen to make the hen most of whole foods — from fruit and veg to whole grains, legumes, nuts and seeds, there are countless ways you can bring the goodness of these superstar ingredients into your daily routine. That’s what our new book, Recipes for Happiness, is all about — the small changes you can incorporate into your lifestyle and eating routine to help you feel your best.

Contributors Aoife Howard and Sinead Keegan. DESIGN Rory Maguire, Sarah Hamill and Yume Sato. PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: St. Tola tartines with honey rhubarb compote, p.37 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com

We’re sharing some of our new recipes from p.19, along with our top tips for how to make small changes to easily incorporate more whole foods into your diet. Eating healthier food is about having more energy and feeling good, and we hope to inspire you to live your happiest life! Happy eating!

Dave and Stephen

Check out our other titles... easy parenting

Precious beginnings

Breastfeeding tongue tie • Weaning tips • Caring for precious newborn skin • Family food • Crafty fun

Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253 Printed in the UK

116

EP39_116_Pampers_AD.indd 116

JAMs “Best Foodie Read” 2013 One year’s subscription to Easy Food is �60.00/£50.00

All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.

www.easyfood.ie

EF131_03_Ed's Letter.indd 3

www.facebook.com/easyparentingmagazine 11

APRIL / MAY 2018

Magazines Ireland “Annual of the Year” 2013

ISSUE

42

April / May 2018

Your guide to a delicious life without gluten

Expert Advice Just For You

Something Sweet

ways to wind your baby EASY AND FUN

kids birthday party ideas

WHAT HAPPENS WHEN YOUR WATERS BREAK?

Fruity treats Meringue magic

EXPERT ADVICE: HELP YOUR TODDLER TO TOILET TRAIN

pregnancy diet dos and don’ts

Real mums... real solutions Birth story, baby diary, family recipes, & crafts

Expert advice TOP tips

£2.70 – UK

€2.90 – ROI

13/10/2017 11:20

THE NEXT ISSUE...

The August issue will be on sa le from July 21st !

er mm es Surecip

Magazines Ireland “Publisher of the Year” 2015 & 2012

Ireland’s No.1 pregnancy & baby magazine

IP E CH M AT EA 4 OL CR .4 OC ICE P CH OKIE ICHES, CO NDW SA

BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Breaded chicken with summer veg, p.59 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Basic burger mix, p.130

We found that eating more healthily naturally led to us making more positive changes in our lives, from taking up new forms of exercise to getting more involved in our communities and in nature. These changes came about by following a plant-based diet, and we’ve been so thrilled to share our recipes and tips with the Happy Pear community for the past 16 years under the mantra of “eat more veg”! We don’t believe that “one size fits all” when it comes to diet, but we’d encourage anyone who’s curious about plantbased eating to dive in and see how it can fit into your life, even if it’s a small change like trying a meat-free Monday or making a new version of one of your go-to treats. It’s all about giving it a go!

ROI 35.95 UK £5.45 SUMMER 2018

Digital Intern Emily Brady foodintern@zahramediagroup.com fave recipe: Teriyaki chicken skewers, p.70

Best burgers | Meat-free BBQ | Grown-ups’ picnic | Summer cocktails

EGF9_01_Cover.indd 1

30/04/2018 10:09

HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851.

General enquiries:

Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 12 Prince of Wales Terrace, Quinsborough Road, Bray, Co. Wicklow.

Join us on:

Easy Food 3

24/05/2018 10:04


REGULARS 08 YOUR SAY

Your comments, photos and questions

10 FOOD BITES

News, products and cookbooks from the wonderful world of food

16 COMPETITIONS

Exciting things for you to win!

June/July

CONTENTS Open steak sandwiches with lemon Parmesan dressing

WHAT’S IN SEASON?

P.57

30 FEELING PEACHY

Juicy and sweet, peaches are the perfect

summertime staple

36 EAT IRELAND

Recipe Editor Jocelyn Doyle shares her

long-term love of this Irish goat’s cheese

38 15 WAYS WITH SUMMER PRODUCE

New and tasty ways to use in-season

asparagus, strawberries and lettuces

LARDER LUCK 42 FAKER TO BAKER

These fun baked goodies make the

perfect summer activity

50 EASY CHEESY

Satisfy a crowd with these tasty, oh-socheesy creations

WHAT’S FOR DINNER? 54 WEEKLY MENU PLANNER

Bread bowl Cheddar and bacon dip

P.51

Keep it simple, keep it quick with our whole week’s worth of tasty family meals

St. Tola tartines with honey rhubarb compote 4 Easy Food

EF131_04-05_Contents.indd 4

P.37 JUNE/JULY 2018

24/05/2018 16:25


COOKING FOR FUN

Corn-on-the-cob with chilli garlic butter

P.82

78 SUMMER STAPLES

No barbecue is complete without these

crowd favourites

KIDS’ KITCHEN

96 SUNNY SALADS

Our Home Ec expert shares tips for

making the healthiest summer salads

99 EASY JUNIORS

Give pizza a fruity twist with this

MAKE IT HEALTHY!

homemade treat!

102 SUNSHINE TREATS

Chocolate cherry ice cream sandwiches

P.126

These summertime snacks are begging

P.90

Brunch baked Alaska cupcakes

to be enjoyed on a sunny day

110 OH MY GOODNESS!

Enjoy summer in a glass with blogger

Aoife Howard’s nutritious tropical

smoothie recipe

112 FEEL GOOD FOOD

These recipes are perfect for battling

FROM THE Cover

www.easyfood.ie

EF131_04-05_Contents.indd 5

ü LOW N’ SLOW BBQ ü BBQ STAPLES ü THE BEST SIDES ü MEAT-FREE B pav an

P.72

P.19

EAT HAPPY!

SPECIAL GUEST

120 All the knowledge you need to become an expert in the kitchen

124 CUPCAKE CRAZY Food Stylist Shannon Peare turns some of Ireland’s favourite frozen treats into inventive supcakes

SMOKIN’ BONES

UK £4.95

ROI 33.90

i c e c re a m!

Impress guests with these next-level versions of classic sides

FROM OUR KITCHEN TO YOURS

Cooking with a smoker Southern States-style is a traditional — and delicious — barbecue favourite

I SCR EAM, YOU S AM FOR CRE

06 JUNE /JULY 2018

Enjoy the lazy days of summer with these too-cool desserts

BBQ FAVOURITES

SALADS

AUS $7.00 JUNE/JULY 2018

P.88

ICE CREAM SUN-DAZE

STED AND TE S RECIPE

LIGHT & HEALTHY

UK £3.70

Does anything scream summer quite like barbecued skewers?

80

TRIED

A taste of summer!

plit a s 91 a n va p . lo

SUMMER SKEWERS

A BIT ON THE SIDE

R 39.90 (incl. VAT)

P.66

• SEASONAL PEACH RECIPES • EASY BAKES • WINE PAIRING • WEEKNIGHT COOKING • SIMPLE BBQ SKEWERS • VEGAN RECIPES • HEALTHY SUMMER TREATS •

Show off seasonal produce in these vibrant summer salads

P.82

RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE

9 771649 425110

LIGHT AND LEAN

EASY FOOD ISSUE 131

P.106

bloating and digestive distress

EDITORS David and Stephen Flynn of The Happy Pear share recipes from their brand new cookbook!

David and Stephen of The Happy Pear share recipes and tips to help you eat — and feel — your best

Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium

x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.

Easy Food 5

24/05/2018 16:25


RECIPE INDEX v

Budget-Friendly

T Freezable

J

Kid-Friendly

x

Dairy-Free

v

Vegetarian

LF

DF

Diabetes-Friendly

GF

Gluten-Free

Low-Fat

v

v MEAT Barbecued lamb and peach salad Steak and eggs over asparagus Simple wedge salad Bread bowl Cheddar and bacon dip

32 38 40 51

LF DF GF

x

38

Roasted garlic and Parmesan asparagus

38

Fruity summer salad

39

Strawberry and coconut porridge

39

Barbecued lettuce with balsamic and blue cheese

40

Chilled lettuce and pea soup

40

Saag Halloumi

55

Roasted veggie skewers

69

Corn-on-the-cob with chilli garlic butter

82

Asparagus and Feta orzo salad

83

Granny Smith's coleslaw

83

Tabbouleh

97

Berries and stone fruit with lime-poppy seed vinaigrette

106

Roasted aubergine with coriander vinaigrette

107

Charred onion and balsamic cherries with mustard greens

108

Chicks in a boat

116

Bear bowl

117

Peach cobbler

33

Dr. Oetker Funfetti cake

47

Iced biscuits

48

White chocolate and lemon cheesecake layer cakeits

49

Twister cupcakes

125

51

Chorizo and egg salad

56

Open steak sandwiches with lemon Parmesan dressing

57

Pork and peach skewers with harissa and honey

62

Steak fajita skewers

68

Central Texas–style smoked brisket

73

From-scratch kielbasa

74

Ribs

75

Jalapeño Cheddar BBQ burger

79

Loaded sausages with pickled slaw

80

Roasted potato salad

86

Slaw monster burger and fries

114

Roasted potato salad

86

• •

• • •

• •

Prawn lettuce wraps

40

Linguine with lemon olive sauce and crunchy crumbs

58

Prawn and mango tacos with fast ‘n’ fresh salsa

60

Spicy prawn and chorizo skewers

71

Salade Nicoise

97

Prawn courgetti

115

Chicken risotto

27

Deconstructed chicken Kiev and potato parcels

49

Roasted chicken Caesar salad

60

Turkey pittas with cumin carrots

62

Duck with stir-fried cabbage and noodles

63

Crispy baked Buffalo wings

85

Turkey kofta curry

88

Chicken and broccoli bake

97

• • •

• •

VEGETARIAN Breakfast burritos

22

Ultimate 15-minute burger

23

Chickpea tikka masala

24

Hot dogs

Brunch baked Alaska cupcakes

126

Loop the Loop cupcakes

127

• •

• •

• •

• •

• •

Healthy peach frozen yoghurt

34

Strawberry ice cream

39

• •

DESSERTS • • •

So-simple strawberry mousse

39

Marshmallows

43

Doughnuts

45

Pineapple and coconut ice pops

61

Melon granita

63

Chocolate cherry ice cream sandwiches

90

Cover recipe: Banana split pavlova

91

Oreo fudge ice cream sandwich cake

92

Fruit pizza

100

Strawberry ice pops

102

Strawberry cheesecake

105

Tequila, strawberry and coconut cocktail

39

Go-get-‘em green juice

40

Summer smoothie

104

Mango, kale, coconut and lime smoothie

110

• •

24

Pizza base

27

Potato, radicchio,cheese and walnut pizza

27

Kale, mushroom, cheese and almond pizza

27

Fig, asparagus, cheese and cashew pizza

27

St. Tola tartines with honey rhubarb compote

37

• •

38

EF131_06_Recipe_Index.indd 6

• •

POULTRY

6 Easy Food

• •

• •

x

BAKED GOODS

FISH AND SEAFOOD

Fried asparagus

38

Barbecued asparagus in tin foil

Cheesiest chilli chips

LF DF GF

Braised asparagus with tomato and Feta

v

• •

v

• •

• • • •

DRINKS

JUNE/JULY 2018

24/05/2018 12:45


What’s inside

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

LET’S GO OUTSIDE

It’s that time of year again, when we Irish eagerly reveal our pasty legs and rush to spend every second possible outdoors. We’ve packed this issue with plenty of foods that are perfect for eating al fresco, including delicious skewers from p.66, barbecue standbys (p.78), new twists on classic summer side dishes (p.82) and even some seriously cool recipes for Texas-style meat smoking, from p.72.

Teriyaki chicken skewers P.70

Loaded sausages with pickled slaw P.80

EAT MORE VEGGIES Guest editors David and Stephen of the Happy Pear are relentless in their quest to get Ireland eating more vegetables, and we feel it’s never easier than in the summer, when fresh, light and crunchy eating is infinitely more appealing. Try some of the boys’ own recipes from p19; find amazing upgraded salads from p.106; make a tropical energy boost with a summery smoothie, p.111; or discover how to reduce digestive discomfort through adding more plants to your diet, from p.112.

Central Texas-style smoked brisket P.73

Breakfast burritos P.22

SEASONAL EATS

When it comes to produce, summer is (possibly!) our favourite season, and we wait all year for perfectly ripe summer fruit and vegetables. Make the most of strawberries, asparagus and lettuces from p.38; savour the sweetness of in-season peaches, from p.30; learn how to make a dessert pizza using fresh fruit from p.99; or pair Irish goat’s cheese with a fabulous rhubarb compote, p.36.

Mango, kale, coconut and lime smoothie P.111

Peach cobbler P.33

St. Tola tartines with honey rhubarb compote P.37

Fruit pizza P.100 Prawn courgetti P.115

A TOUCH OF SWEETNESS

There’s plenty here for the sweet tooth, with beautiful baked treats from p.42 and amazing over-the-top ice cream desserts from p.88, while Shannon has been turning Ireland’s most beloved ice pops into the most inventive cupcakes from p.124. In the mood for something lighter? Try our peach frozen yoghurt, p.34, or find more healthy fruity dessert options in our Weekly Menu Planner, from p.54.

Oreo fudge ice cream sandwich cake P.92 www.easyfood.ie

EF131_07_What's inside.indd 7

Twister cupcakes P.125

Melon granita P.63

Peach frozen yoghurt P.34

Easy Food 7

24/05/2018 12:46


your say

We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!

Twitter

”I won the @glenlo_abbey afternoon tea prize in the March issue. I’m just saying thank you — I’m so delighted and can’t wait to use it!!” – @lorrainemayo

“Talking about the Leaving Cert paper in @easyfoodmag this month with some dinner/snack ideas to fuel students #homeeconomics.” – @StClaresHomeEc

“'Food Stylist' has got to be one of the best jobs going.” – @seasugarsweets

“Loving the look of these crispy pork belly tacos from @easyfoodmag using our Jalapeño and Raspberry #irishfood #putalittlerebelin.” – @rebelchilli

“This put a big smile on my face after a very busy day.” – @miss_griffin_he

What you’ve been cooking

“Some late night baking from the @easyfoodmag. The sticky pecan buns are the perfect recipe and took no time at all to make! – @Miss_Hayley_D

“This month's @easyfoodmag has a handy step-by-step guide on how to create your own Chicken Kiev at home, and we just had to give this 70s dinner party classic a go.” – @OurLife_Blogged

8 Easy Food

EF131_08-09_Your Say.indd 8

JUNE/JULY 2018

24/05/2018 10:05


letters and comments

Facebook

Meet the Taste Team...

“Made the frozen bananas from the May issue!” – Eadaoin Connery

Andrea Pedersen

“Quite by chance I saw this magazine on the shelf in the grocery store in South Africa and put it in my basket. On looking through it now at home, I see an absolutely amazing magazine. Hopefully I'll be able to find it on the shelf next month. I’m definitely going to try some recipes. Thanks!” – Ronél De Kierk Flack

says “I am a mother of four grown-up children and have always loved cooking and baking from scratch for big groups of people. I still love cooking and baking, but having a demanding job and little time means finding things to cook/bake that are fast and easy to do. As well as that, I live with a coeliac, which meant I had to re-think my whole approach to baking some 15 years ago. Happily, gluten-free ingredients are now easily available! For me, cooking and baking are my relaxation. Having happy, satisfied faces around me after eating makes it all worthwhile.”

“Really enjoyed reading the article about chocolate in your April edition.” – Imma Moran

“When in doubt, reach for the reliables! My fave magazine has never let me down and the basic sponge recipe from issue 100 was no exception. I used it to make my recent Willy Wonka inspired cake.” – The Baking Nutritionist

Instagram “A new addition to the curd and preserves family. It's really tangy! #rhubarbcurd #easyfoodmag.” – @sikalodgebedandbreakfast

“My perfect Sunday — seeking inspiration for all that's currently going on in life from some of Ireland’s finest publications.” – @girlabouttown_ie

www.easyfood.ie

EF131_08-09_Your Say.indd 9

Ruth Fitzsimon says “As a Mum

of three growing children, aged 13, 10 and six, I love preparing family food that’s not only tasty but also filled with goodness. Eating wholesome foods is high on my agenda, but so, too, is taste. I try my best to shop local and support Irish producers, but do have a family budget to consider too! Next to my passion for food is my love of performing. When not cooking, eating or flicking through a cookbook, I enjoy singing and acting. “All the world is a stage,” as they say, but the kitchen is the heart of entertaining.”

Competition winners 1 x dinner for two at Ely Bar & Grill Catherine Holden, Wicklow Town, Co. Wicklow

1 x two-night break at Limerick Strand Hotel with breakfast and 1 x four-course set dinner with bottle of house wine in the River Restaurant Kevin Morgan, Ballisodare, Co. Sligo

Easy Food 9

24/05/2018 10:05


FOOD BITES Tickled pink!

Beefeater Gin is kicking off the summer in style with the launch of Beefeater Pink. This gin’s perfectly pale pink hues are the result of fusing natural strawberry, citrus and classic juniper botanicals to create a delicate and refreshing gin. Available in supermarkets and off licences nationwide (RRP €25).

JUST A Taste of Dublin is back from 14th-17th June in Dublin’s Iveagh Gardens. This year’s theme is ‘Food Lover’s Playground’ (inspired by Neff) — where food lovers come to play! Restaurant exhibitors include: Greene’s of Cork, Roly’s Bistro, China Sichuan, The Port House, Saba, Suesey Street, Pickle and Jaipur. Creations range from enjoying a cocktail on the top floor of a wooden tram to an entire menu composed of food in various shades of pink.

INDIE BEER WEEK RETURNS

TO COME Returning attractions include the Daily Specials (giving visitors the chance to enjoy signature dishes from one restaurant each day), O’Brien’s Wines with their tasting experience, the Style Afternoon sponsored by Connaught Gold, family afternoons with inspirational games and face-painting, and Destination Thailand, which will once again allow visitors to transport themselves to Thailand through cuisine and cocktails. www.tasteofdublin.ie

STORAGE WE CAN GET BEE-HIND! Environment and beefriendly, the reusable Bee's Wrap from Meadows & Byrne is the natural alternative to plastic for food storage. Not only does the Bee’s Wrap help save our seas, but it’s kind to honey bees who are in decline. Bee’s Wrap is made from organic cotton, beeswax and jojoba oil with its antibacterial qualities and tree resin, all which help to keep food fresh. Available in Meadows & Byrne’s nationwide (RRP €11.95) www.meadowsandbyrne.ie

The second annual Indie Beer Week runs from 22nd June–1st July, when craft breweries nationwide open their doors for tours, tastings and behind-the-scenes craic, while pubs, restaurants and off licences will be celebrating the very best in local independent beers. This year there are more than 30 participating breweries across Ireland, with over 50 unique and intriguing events ranging from brewery tours, talks and tastings to beer house yoga, jazz and trad sessions, long table beer-matching dinners, scavenger hunts and much more. www.indiebeerweek.ie 10 Easy Food

JUNE/JULY 2018


news

IRELAND’S BEST BUDDING CHEFS A crisp festival? Sign us up! Dublin’s Eatyard is throwing its first ever Crisp Festival from 14th-17th June celebrating all that is great about crisps. There’ll be a Bottomless (crisp) Brunch, Mix n’ Match crisp DIY sandwiches, retro crisps, crisp eating competition, and — of course — a Tayto vs King debate. Plus, Eatyard vendors will be featuring specials featuring crisps. Entry is free, but advance tickets can be purchased for €10 — this guarantees speedy entry, a glass of wine on arrival and equates to €10 in Eatyard vouchers, which you will need to purchase food. www.the-eatyard.com/crispfestival

BREAKFAST IN A BOX Hot on the heels of winning the Georgina Campbell Irish Breakfast Awards in the Meat Category, Kelly’s Butchers have launched The All Day Breakfast Pack aimed at smaller households. Containing two mini Kelly’s Puddings (one black and one white) and six Kelly’s Breakfast Pork Sausages, it’s breakfast in a box. Kelly’s Breakfast Packs are available in SuperValu, many Dunnes Stores around the country and online from www.kellysbutchers.com.

Jazzin’ it up! Nothing epitomises the weekend quite like brunch, and Bewley’s new Jazz Brunch is the perfect way to ease into it. Brunch staples like French toast, granola parfaits and eggy creations are complemented by signature coffees and teas and — of course — live jazz, all in the beautifully restored surrounds of the iconic Dublin landmark café.

It was another stellar year for the Apprentice Chef Programme, which brings together secondary school students across both Munster and Leinster to learn more about the culinary arts from industry leaders. Sponsored by Flogas Ireland and Fáilte Ireland, the programme is a fantastic opportunity for young people who want to showcase their potential. Founders Mark Doe and Mark Murphy said they aim to bring the programme to a national level so that “students from all corners of Ireland can experience the positive side of working in food and hospitality.” Students are mentored by industry leaders and finalists in the programme create a unique signature dish using locally sourced ingredients; they then prepared the dishes for a panel of judges at IT Tralee. Three were awarded top distinctions: Supreme Apprentice Chef was Natalia Leane (Killarney Community College, Co. Kerry); second place went to Isabelle Lynch (Mercy Mountawk, Co. Kerry); and third place to Jack Granville (McEgan College, Co. Cork). As the winner, Natalia walked away with a prize package that included a set of professional knives from McDonnells, €1,000 worth of equipment for her school, a year’s subscription to Easy Food and a professional food styling session with us in the Easy Food office this summer. For more information, visit www.theapprenticechef.ie.

HEINEKEN’S NEW CIDER Heineken has released Appleman’s cider, a twice pressed cider that’s not too sweet and not too dry. Only available in Ireland, Appleman’s has been specifically developed for local taste prefereces. Available in 500ml cans and 568ml or 500ml bottles. www.applemanscider.ie

A chocolate dream mash-up Cadbury has launched two new products in the Cadbury and Oreo range: the Cadbury Dairy Milk Oreo Sandwich and Cadbury Oreo Bites.

Available on Saturday and Sunday from 11am-4pm. Bewley’s Grafton Street, 78- 79 Grafton Street, Dublin 2 www.easyfood.ie

Easy Food 11


news

TRIED AND TESTED We recently tested some of the award-winning range from Sage Appliances in the Easy Food kitchens, and we were thrilled to witness how well they fared. Let’s just say, if they can handle the demands of a bustling professional test kitchen, they’ll work wonders for any home cook! Sage Appliances are designed to empower home cooks to produce the highest quality food and beverages, as easily as possible. These are appliances that the proud home cook would be delighted to own; they offer professional-grade results, but are tailored to work for even novice cooks. We break down our results here:

Fast Slow Pro (RRP €250) The Sage Fast Slow Pro is a multicooker that does just about everything your kitchen demands. It has pressure and slow cook menus that automatically adjust time, temperature and pressure between fast and slow cooking, which means you can pressure cook, slow cook, steam, reduce, sauté and sear with the press of a button. We loved this for making stews, curries and slow-cooked joints of meat, all in a fraction of the time it would normally take. If you’re tight on kitchen space or equipment, this all-in-one would be ideal for you.

The Oracle (RRP €1,999.50) As Recipe Editor (and former barista) Jocelyn remarked, this machine offers barista-level coffee creations to people who have never worked a day in a coffee shop. If you love coffee, this is the dream machine for you. The Oracle has automatic grinding, dosing, tamping and milk texturing, automating the two most difficult parts of manual espresso making. You can extract espresso and texture milk simultaneously, enabling you to go from beans to latte in under a minute. The espressos, cappuccinos and lattes we made from this machine were our fuel during print week and, for better or worse, even our favourite local takeaway coffees just don’t seem to compare anymore…

Boss To Go Blender (RRP €179.90) The Sage the Boss To Go Blender was our go-to for everything from smoothies to soups, and all during a week when we were busy testing both! It delivers a 42% finer particle size compared to some popular personal blenders, and we were impressed with its durability in grinding even some of the toughest raw fruits and vegetables. The premium tumblers are BPA free, shatter resistant and dishwasher safe.

To find out more, visit www.sageappliances.co.uk 12 Easy Food

JUNE/JULY 2018


CORNER

The Story of Food: an Illustrated History of Everything We Eat

In My Kitchen

The Vintage Baker

By Deborah Madison Published by Ten Speed Press

By Jessie Sheehan Published by Chronicle

Published by Dorling Kindersley €22/£19.20

€32/£28

€21.75/£18.99

If you’re looking to eat less meat this summer, these flavoursome recipes will take your cooking to the next level. Renowned vegetarian chef Deborah Madison is the author of 13 cookbooks, and this latest installment keeps the standards high. Beginning with some of her best tips and advice on vegetable-based cooking, In My Kitchen promises to up your game if you’re up for the challenge. Experiment with dishes such as black-eyed peas with yoghurt-tahini sauce and three green herbs; broccoli with roasted peppers, Feta, olives and herbs; yeasted buckwheat waffles; herb-laced fritters made with stale bread and Ricotta; kale and quinoa gratin; potato and green chilli stew; or pan-griddled sweet potatoes with misoginger sauce, and you’ll be sure to impress anyone who shows up at your table, whether or not they’re vegetarian.

This adorably retro book will make the perfect gift for any avid baker, even if that baker is you. (Food Stylist and resident cake queen Shannon has been staring longingly at it since it arrived in our office!) Inspired by American baking pamphlets from the 1920s-60s, but with modern tweaks, these are tried and tested recipes you’ll want to make time and again: vanilla yoghurt coffee cake, lemon-pepper shortbread, strawberry-basil turnovers, cornflake macaroons with chocolate drizzle, raspberry-marshmallow upside-down cake. We love the guide to basic techniques in the back of the book, useful for novice bakers, and we adore the tiny, old-fashioned pamphlet included inside the cookbook, with over 25 of the original recipes before tweaks — sort of a culinary glimpse “behind the scenes.” Too cute.

This is not a cookbook. Rather, it lies somewhere between encyclopaedia, history book and reference guide; our in-office food nerd/Recipe Editor Jocelyn is completely obsessed. Its 10 sections cover nuts and seeds; vegetables; fruits; meat; fish and shellfish; grains, cereals and pulses; dairy and eggs; sugars and syrups; oils and condiments; and herbs and spices, and each one is absolutely brimming with stories, facts, tips, proverbs and nutritional tidbits for a wide variety of foods. Ever wondered what Vikings ate, or who figured out that salt could be used to preserve meat? Did you know that rice has been cultivated for 10,000 years? Or that blood sausage (such as black pudding) was first mentioned in The Odyssey? If learning more about our everyday food sparks your interest, this is well worth a purchase.

Food Depot Gourmet Street Kitchen: Recipes from the Food Truck By Diana Dodog Available at www.fooddepotireland.com €21/£18.35 Having arrived in Ireland via American inspiration, food trucks are experiencing some well-deserved time in the spotlight here and, as lovers of simple, fresh food, we’re beyond delighted. Masterchef Ireland 2014 winner Diana Dodog poured her prize money into her burgeoning food truck business in food haven West Cork, and the delicious results are chronicled here. Starting with useful basics like breads, salad dressings and dips, the book really gets into its stride from the Grab & Go chapter, in which fritters, pakoras and arancini provide mouthwatering food for thought. Interesting soups such as Hungarian garden pea or chilled sour cherry lead on to the truck’s Greatest Hits: think Thai fish cakes, coconut poached chicken and slow roasted lamb shoulder. Wind things up with lemon fudge slices, boozy truffles or Hungarian rum balls, and you’ll want to follow this truck anywhere it goes.

www.easyfood.ie

Easy Food 13


TAKE OUR SURVEY AND WIN!

B

e a part of our national survey and WIN a night away for two at The Kingsley in Cork. Easy Food has been in the kitchen with Irish home cooks for 14 years, and we know you’re hungry for more. That’s why we’re committed to being your trusted food companion with the most useful recipes, tips and foodie information. We want to know how Ireland eats, cooks and thinks about food in 2018. From the number of nights you cook at home every week, to how many snaps of dishes you have on your camera roll, there is more than ever to digest when it comes to food. Have your voice heard in Ireland’s largest food community through our survey at: www.surveymonkey.com/r/ easyfoodmag. Plus, you can be in with a chance to win a night away with dinner included and a one-hour Kerstin Florian treatment!

14 Easy Food

EF131_014-015_Survey.indd 14

JUNE/JULY 2018

24/05/2018 12:57


ABOUT THE PRIZE Win a relaxing night for two people at The Kingsley in Cork, with dinner and a luxury treatment. With beautiful bedrooms, a bistro style restaurant, a luxury spa and an extensive health club, The Kingsley has everything you will need for the perfect break away from the little ones. Set in a stylish and distinctive riverside location on the banks of the River Lee, within walking distance from the buzzing cosmopolitan city of Cork, shopping, socialising and exciting cultural attractions are all just a few steps away. Enjoy an overnight stay in one of The Kingsley’s luxurious rooms with breakfast, dinner on one evening in The Springboard restaurant and one 60-minute Kerstin Florian customised treatment. A deep cleansing and purifying treatment for all skin types, this rejuvenating facial includes an exfoliating peel to renew skin, a deep

www.easyfood.ie

EF131_014-015_Survey.indd 15

cleansing massage to promote circulation and a masque to balance and nourish. If you aren’t lucky enough to win on this occasion, visit www.thekingsley.ie or call 021 480 0500 to see all the fabulous offers available at The Kingsley. Terms & Conditions Apply. Prize is 1BB1D for 2 x people and 1 x spa treatment, subject to availability, nontransferable and not valid for Christmas, New Year’s Eve or bank holiday weekends.

Easy Food 15

24/05/2018 13:01


COMPETITIONS

WIN A GAS BBQ AND A HAMPER OF CLONAKILTY GOODIES Clonakilty Food Company recently opened a brand-new state of the art production facility in their home town of Clonakilty, Co. Cork, and to celebrate their first summer there, they are giving away a hamper full of Clonakilty goodies and a stylish Omega Outback 250 BBQ to one lucky winner!

To enter, simply email your contact details to competitions@easyfood.ie with CLONAKILTY in the subject line.

The Clonakilty Blackpudding Burger is the perfect treat to enjoy on the BBQ with family and friends this summer. Simple and hassle free, you can offer your guests a choice of toppings to make their own personal Clonakilty Blackpudding Burger. Why not check out more of their delicious recipes at www.clonakiltyblackpudding.ie/recipes.

16 Easy Food

EF131_016-017_Competitions.indd 16

CLONAKILTY BLACKPUDDING BURGER Serves 4

170g Clonakilty Blackpudding 330g good quality minced beef 1 egg yolk 1 small onion, finely chopped Salt and pepper To serve: Burger baps Relish Lettuce SautĂŠed onions 1 Mix all the ingredients together thoroughly and divide into 170g portions. Shape each portion firmly to a round burger patty. 2 Place on a plate, cover with cling film and refrigerate for at least one hour. 3 Cook evenly on both sides until fully cooked. They can be cooked under a grill or on a pan, but are best on a BBQ. 4 Serve your Clonakilty Blackpudding Burger on a warm burger bap with your favourite relish, crisp lettuce and sautĂŠed onions, or try with some sliced avocado and your favourite cheese.

JUNE/JULY 2018

24/05/2018 10:18


competitions

Win the ultimate kitchen tool! The Morphy Richards MyPot Pressure Cooker is the ideal kitchen companion, cooking meals with the press of a button! With 10 presets, you can cook stews, curries, pasta, rice and even desserts with minimal effort. It even has searing, slow cooking, steaming and warming functions to really be an all-in-one tool. With a 12 hour delay timer, you can leave MyPot to take care of the meal while you’re at work for the day, meaning your meal is ready when you are. MyPot makes it easier than ever to cook delicious meals with the press of a button, with a simple digital display that makes operation effortless. Simply select either your preset function or your manual cooking time, and MyPot does the rest for you. The pressure cooking design locks in nutrients to ensure you have the healthiest and quickest meal possible. We have one Morphy Richards MyPot Pressure Cooker to give away! To enter, email your contact details to competitions@easyfood.ie with MORPHY RICHARDS in the subject line. Available from all leading electrical retailers (RRP €99.95).

ENJOY AN AUTHENTIC NEOPOLITAN DINNER!

D

Dublin restaurant Forno 500° is dedicated to preserving and spreading the culture of real Neapolitan pizza. Forno 500° is the first restaurant in Ireland to be officially awarded the coveted certificate of True Authentic Neapolitan Pizza from the Associazione Verace Pizza Napoletana in Naples. The association set out very specific principles of traditional Neapolitan pizzamaking techniques — upholding Neapolitan traditions including the art of preparation recently recognised by UNESCO. Forno 500° is located next door to Dublin’s iconic Olympia Theatre on Dame Street and houses Ireland’s first fixed original Neapolitan woodfire oven using imported materials from Naples. Forno 500° commissioned the Ferrara family and their team of artisans to leave their factory in Naples to make their very first fixed woodfire oven here in Ireland. One lucky reader now has the chance to win dinner at Forno 500° to the value of €100! Enjoy antipasti, pizza di Napoli, fresh pasta, and Italian wine on us. Bellissimo! To enter, simply email your contact details to competitions@easyfood.ie with FORNO 500 in the subject line. Forno 500˚, 74 Dame Street, Dublin 2 (01) 679 4555 www.forno500.ie Terms and conditions apply. Cannot be redeemed for cash.

www.easyfood.ie

EF131_016-017_Competitions.indd 17

Easy Food 17

24/05/2018 10:18


products

DEAR DAD Make Father’s Day special with one of these gift ideas

Russell Hobbs Nutri Boost €69.99/£61.50 Electrical retailers nationwide

George Forman 10 Portion Grill & Griddle €89.99/£78.95 Electrical retailers nationwide

Green Spot Chateau Montelena €70/£61.50 Off-licences nationwide

Soup socks €8.50/£7.45 www.designist.com

18 Easy Food

EF131_018_Products.indd 18

Make Your Own Beef jerky kit €19.46/£17.05 www.firebox.com

JUNE/JULY 2018

24/05/2018 10:19


guest editor The Happy Pear

Eat happy!

David and Stephen Flynn of The Happy Pear share simple recipes and tips to help you eat — and feel — your best!

www.easyfood.ie

EF131_019-028_Guest editor_Happy Pear.indd 19

Easy Food 19

24/05/2018 11:54


Recipes and images from

The Happy Pear: Recipes for Happiness by David and Stephen Flynn Published by Penguin Ireland, €22/£18.99 Image credit: Alistair Richardson

I

David (left) shows us his expert handstand technique, as Stephen (left) supervises!

"We wanted to show how making healthy food could be as accessible, quick and easy as possible, even just by making really simple changes." 20 Easy Food

EF131_019-028_Guest editor_Happy Pear.indd 20

t's easy to see how David and Stephen Flynn of The Happy Pear have become synonymous with healthy eating in Ireland — the Greystones-born-and-bred duo built The Happy Pear empire with the goal of inspiring people to eat more healthily and feel great about themselves. Easy Food’s headquarters was oh-soconveniently located a short hop across the street from The Happy Pear café for years, so we were truly spoilt to have their wholesome creations as our go-to fuel food, from coffees and fresh scones in the morning to nourishing salads, mains and treats for lunch (and the occasional print-week dinner). When running into David and Stephen around town and in the café, what always struck us about The Happy Pear brand was that they truly live and breathe what they advocate — they radiate passion for making communities healthier and happier, and are willing to be wherever it is they need to reach people and make this happen. Starting with their Greystonesbased café and food store, they have since opened two more locations, published three cookbooks, launched the Happy Heart healthy eating course, released a range of ready meals and ingredients into supermarkets and spread their message through a combination of cooking demonstrations, school visits and corporate talks. Wherever people want to learn about healthy eating, so The Happy Pear will be.

JUNE/JULY 2018

24/05/2018 11:55


guest editor The Happy Pear

Their newest book, Recipes for Happiness, encompasses The Happy Pear mentality in 300 pages of recipes, nutrition tips, feel-good stories and some of the guys’ favourite ways of relaxing and exercising (yes, there are even a few pages on handstands). For David and Stephen, eating healthily was a gateway to making more positive changes in their lives, and they want to share how nourishing your body can lead to a fully nourished — and happy — life. This book is perhaps their easiest-to-follow yet, as they show how even the simplest changes to your diet are worth celebrating. After all, their mantra has always been simply and effectively summarised as “eat more veg!” Read on to get a taste of The Happy Pear, from some of their brand-new recipes to tips and stories from David and Stephen, exclusively for Easy Food readers. What was the inspiration behind the latest book? We wanted to show how making healthy food could be as accessible, quick and easy as possible, even just by making really simple changes. We also focus more on the lifestyle changes that come about when you make healthy diet choices, so it was important that it was really encompassing. We had been working with Jamie Oliver’s team to create videos for his Food Tube series, and ended up making about 400 videos of some really cool recipes. It was great to see what people reacted to and what was relevant for the audience, so we realised we needed to compile these recipes and turn it into a book. Some of the vegan recipes in the new book really tackle meaty staples, like the Sunday roast or chicken nuggets. How do you think they’ll stack up? We know some people look at the idea of plant-based eating and think, “ah, vegan food is just for rabbits,” so we’re showing it can taste just as good. We actually tested some of these on "The Late Late Show" with kids trying the vegan sausage rolls, our version of a Bounty Bar and chicken nuggets, and they really liked them. One of the four-year-olds only gave the nuggets a five out of 10, but then he ate another two! How has vegan eating in changed over the past few years? People never used to want to say that v-word, but nowadays we hear from so many people who are aspiring to be vegan! We’ve been

www.easyfood.ie

EF131_019-028_Guest editor_Happy Pear.indd 21

Stephen (left) and David (right) enjoying a sunny day at The Happy Pear

working with SuperValu and stocking our products there the past few years, and just launched into Waitrose in the UK, as they see a huge demand for vegan options. How did you find that eating healthily made you happier? Growing up in Ireland, drink was the main means of socialising and it was very easy to go along with that. It wasn’t until we stepped outside our box and went travelling that we came back feeling much more ourselves and much more comfortable in our own skin. We had been playing rugby, working and studying business — very much striving after what we thought had been important but, after travelling, we found we were much more into health, happiness and community. We focus a lot on the lifetyle aspects in this book and how your diet can lead to these changes. If

you’re eating right and taking care of yourself, you’ll probably find that you’re sleeping better, maybe going to bed earlier, you’re moving more… so it’s a self-fulfilling cycle that you might not be able to pin to one thing, but it all works together. So who knows, you might start with lentils and finish with yoga! What small changes can people make to eat more healthily? Carbs have really been getting a bad rap the past few years, and a big reason is that most of the carbohydrates people eat are refined carbs. Simply shifting to brown pasta, brown rice and wholemeal or wholegrain bread will increase your fibre intake and these will give you more energy for the day, as the sugars in these carbohydrates release more slowly and keep you fuller for longer. Even having oats for breakfast instead of a sugary cereal is a

Easy Food 21

24/05/2018 11:45


We also each just released a granola: Dave’s Cocoa Crunch and Steve’s Dreamy Granola. They're both really tasty and we're asking people to vote on which granola they like better. And obviously it's a way to see which twin they prefer... What would be your ideal summer dinner? Stephen: Mine would be a long, slow dinner outside at a wood-fired oven. Light the fire, make your dough, let it rise, get everyone involved in making homemade passatas and pizzas, then cook them in the open fire and share them all around. There’s something so tactile about it — everyone taking the time to cook and enjoy the meal together. I love it. David: Mine would definitely be a picnic — Stephen: Oh! Maybe up at the golden rapeseed on Bray head? David: …maybe. But it’s my picnic, so… Stephen: (laughing) Okay, sorry… David: I appreciate the input!

Keeping active with some young visitors to The Happy Pear

better choice. We have a section in the book called “Two-Week Health Reboot” based on our Happy Heart course, which helps people make healthier choices to lower cholesterol and lose weight. What advice do you have to make healthy eating as affordable as possible? A lot of people say that healthy eating is too expensive, that it’s all goji berries and acai powder and spirulina, so we challenged ourselves to make a healthy meal for €20. We spent €19 and ended up making three menus on the Two-Week Health Reboot, so we want to show people that it’s really possible to just buy whole foods from the supermarket and create tasty, afforable meals that are really healthy. This book is all about that — super quick and affordable recipes and tips that can help you make small changes. What are your cupboard staples? Porridge would be a big one. Then tinned beans, tinned tomatoes and wholemeals that can make any number of really simple and wholesome dishes. And, of course, onions and garlic. Wholemeal noodles are a good one to keep in the press — they only take four minutes to cook, so throw that

22 Easy Food

EF131_019-028_Guest editor_Happy Pear.indd 22

together with some homemade pesto and you’re sorted for a quick dinner! Have you had any recipe disasters? Not so much anymore — I think we’ve found the opposite really! We had an idea for the first book to make a vegan lasagne with a cashew cream, and thought, "ah, that won’t work," but we made it and it was actually great! I think we’ve been at it so long now that we know if something will be ridiculous before we start on it… like, I’m taking a total punt on this, it’s crazy! Stephen: I’ve been getting into my own bean-to-bar chocolate — so as in buying a raw cacao bean, roasting it, nibbing it, and grinding it in a granite stone grinder with coconut sugar. Going well so far! David: I remember trying to make a massive vegan jelly baby… that didn’t work out too well. You can kind of recover most things, but it’s all about having fun!

So how does the collaborating work between you two? To be honest, we tend to be on the same page for just about everything. We’re both really creative people and — as “womb mates” — we have the hang of how we each work at this stage. With The Happy Pear, we aimed to start a health food revolution in Ireland and bring like-minded people together who want to eat good food, have a laugh and enjoy life. It’s not all about the food, and we’re always looking for new ways to bring this to life. We’re actually hosting a new festival in August called Playstival, which is a two-day summer festival for children and their parents and is basically the antithesis of video games and mobile phones. It’s all about hands-on, imaginative games that keep the mind and body active. Good, old-fashioned playing! For more on Playstival, visit www.playstival.ie.

Find more about The Happy Pear here: www.thehappy pear.ie The Happy Pear @thehappypear @thehappypear

"With The Happy Pear, we aimed to start a health food revolution in Ireland and bring like-minded people together who want to eat good food, have a laugh and enjoy life." JUNE/JULY 2018

24/05/2018 11:46


guest editor The Happy Pear

Ultimate 15-minute burger Makes 3

“Quick, easy to make, super-tasty, moreish — we are aware that’s quite a promise, but these burgers deliver! It’s hard to get goodquality breadcrumbs, so we usually make our own by putting a few slices of decent bread into the food processor for a few minutes until they turn to crumbs. It is really worth seeking out the nutritional yeast, as it gives a nice distinct flavour, and a couple of slices of vegan cheese, while not essential, takes these burgers to the next level.”

1 x 400g tin of kidney/black beans 1 red onion 2 garlic cloves 150g oyster mushrooms (or any other mushrooms) 3 tbsp oil 3 tbsp tamari/soy sauce 100g breadcrumbs 2 tbsp nutritional yeast To serve: Hummus/vegan mayo Sweet chilli ketchup/pesto A couple of slices of vegan cheese (optional)

Lettuce leaves Tomato slices Red onion slices Ripe avocado slices 1 Drain and rinse the beans. Peel and finely chop the onion and garlic. Chop the mushrooms very finely. 2 Put two tablespoons of oil into a frying pan on a high heat. Once hot, add the onion and garlic and cook for 1-2 minutes, stirring regularly. Add the mushrooms and cook for a further minute. Now add the tamari, and fry for two minutes. Remove from the heat. 3 Put the breadcrumbs, beans and nutritional yeast into a bowl and mix well. Add the mushroom mixture to the same bowl and mix. Leave to cool for a minute, then use your hands or a wooden spoon to mash and mix everything together. Shape this mixture into three burger-shaped patties, making sure to really compress them so as to remove as much moisture as possible. 4 The patties are now ready to cook. We usually fry them in the pan in the remaining tablespoon of oil for two minutes on each side, until golden. You can also bake them in the oven at 180˚C/160˚C fan/gas mark 4 for 10 minutes, or throw them on the barbecue. 5 Serve in toasted burger buns with hummus/mayo on the bottom of the bun, sweet chilli ketchup/pesto on the top and any of the other topping options you fancy. Per Serving 537kcals, 16.7g (2.3g saturated), 74.3g carbs (6.2g sugars), 25.6g protein, 14.8g fibre, 1.163g sodium

x

Who has the better handstand?

www.easyfood.ie

EF131_019-028_Guest editor_Happy Pear.indd 23

Easy Food 23

24/05/2018 11:46


Chickpea tikka masala “Chicken tikka masala has been called the UK’s national dish, originating when a chef added tomato soup to a curry to make it less spicy! Our version, based on chickpeas and aubergines, is rich, creamy, lovely and ‘meaty’”

For the curry: 3 spring onions 300g mushrooms (we love oyster, but any mushrooms will do) 1½ tbsp oil 2 x 400g tins of chickpeas 1 x 400ml tin of coconut milk Juice of ½ a lime Chilli flakes (optional)

For the paste: 1 tbsp cumin seeds 1 tbsp coriander seeds 2 garlic cloves A thumb-size piece of fresh ginger ½ a fresh red chilli A bunch of fresh coriander 1 heaped tsp garam masala ½ tsp smoked paprika 1½ tsp sea salt ½ tsp freshly ground black pepper 1 tbsp tomato purée 1 x 400g tin of chopped tomatoes

1 In a dry frying pan, fry the cumin and coriander seeds for 3-5 minutes on a high heat until the cumin seeds start to pop, stirring regularly. Peel the garlic and ginger. 2 To make your paste, whiz together the garlic, ginger, chilli, the stalks from the fresh coriander (setting the leaves aside for later), the garam masala, smoked paprika, salt, pepper, tomato purée, chopped tomatoes and the toasted cumin and coriander seeds in a blender until smooth. 3 Chop the spring onions into small slices and cut the mushrooms into small bite-size

Serves 4

24 Easy Food

EF131_019-028_Guest editor_Happy Pear.indd 24

pieces. Put the oil into a large frying pan over a high heat, and once the pan and oil are hot, add the mushrooms and fry for 3-4 minutes. If the mushrooms start to stick, add a few tablespoons of the paste. 4 Drain the chickpeas, rinse thoroughly and add to the pan together with the chopped scallions, the rest of the paste and the coconut milk. Bring to the boil, then reduce the heat to a simmer and cook for a further two minutes. 5 Squeeze in the lime juice, taste, and season with more salt, pepper and maybe some chilli flakes if you think it needs it. Chop the reserved coriander leaves roughly and sprinkle over each serving as a garnish. 6 Lovely served with soya yoghurt and toasted almond flakes on top. Per Serving 829kcals, 49.7g (24.4g saturated), 79.4g carbs (19g sugars), 26.2g protein, 23g fibre, 2.634g sodium

x

JUNE/JULY 2018

24/05/2018 11:46


guest editor The Happy Pear

Hot dogs Makes 6-8

“This is a good one — we got the chefs in our main kitchen to try them, and their verdict was that they were super-tasty and very close to the real deal. These freeze really well and keep for about three days in the fridge. Simply heat them up in a pan for two minutes each side (defrosting them first, if frozen), until golden.” 1 medium onion 4 garlic cloves 1 tbsp oil, plus extra for frying 150g tinned butter beans 150ml vegetable stock/water 2½ tbsp tamari/soy sauce 50g tomato purée 2 tsp smoked paprika 1 tsp ground coriander 1 tsp ground cumin 1 tsp Dijon mustard/wholegrain mustard ½ tsp freshly ground black pepper ½ tsp sea salt 125g vital wheat gluten 30g porridge oats 2 tbsp nutritional yeast 1 tbsp ground flax seeds/ground chia seeds

4 Set up a steamer over a pot of water and bring the water to the boil. 5 In the meantime, cut 6-8 pieces of tin foil or baking parchment, each about double the length and width of a regular hot dog. Divide the mixture into six or eight equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of hot dog mix between the palms of your hands until it’s about the size and shape of a hot dog. Place it on the foil or paper and roll it up, pressing lightly with your hands, to give it an even shape, then fold or twist the ends closed. Repeat with the remaining mix to form 6-8 vegan hot dogs! 6 Place all the hot dogs in the top of the steamer, cover, and steam for about 40 minutes. Remove from the heat and allow to

cool slightly before unwrapping. If you want to keep your hot dogs to eat at a later time, store them in a covered container in the fridge for up to three days. 7 To cook, simply put two tablespoons of oil into a non-stick frying pan on a high heat, place your hot dogs in the pan and cook, turning them constantly, till they golden up and start to smell delicious. 8 Serve in a baguette or hot dog roll, with some vegan mayo, sweet chilli ketchup, mustard and kimchi (or any other type of pickled vegetables). Per Serving 154kcals, 3g (0.4g saturated), 15.9g carbs (2.1g sugars), 17.1g protein, 3.2g fibre, 1.324g sodium

x

To serve: 6-8 small baguettes or hot dog rolls Vegan mayo Sweet chilli ketchup Mustard Kimchi 1 Peel and finely chop the onion and garlic. Put the oil into a small pan on a high heat, then add the onion and garlic and cook for two minutes, stirring regularly. Transfer the onion mixture to a food processor. 2 Drain and rinse the beans and add to the processor along with the vegetable stock, tamari, tomato purée, smoked paprika, coriander, cumin, mustard, black pepper and salt. Blend until smooth. 3 Put the vital wheat gluten into a large mixing bowl along with the oats, nutritional yeast and ground flax seeds, and mix well. Add the contents of the food processor to the bowl and stir until combined. If it seems too dry to come together, add another tablespoon or two of vegetable stock. Knead by hand in the bowl for about two minutes, until it all combines into a lovely well-formed ball.

www.easyfood.ie

EF131_019-028_Guest editor_Happy Pear.indd 25

Easy Food 25

24/05/2018 11:46


1

26 Easy Food

EF131_019-028_Guest editor_Happy Pear.indd 26

JUNE/JULY 2018

24/05/2018 11:47


guest editor The Happy Pear

Pizza three ways

Makes 4 (each serves 1 generously) “How to make pizza that ‘tastes great and a little healthier’ was the motivation for this one. There are lots of ways to make the base, and here we’re giving you a no-yeast recipe that is super-quick. To be glutenfree, try buckwheat flour instead. The tomato sauce is full of flavour, to balance the dense wholemeal base. Our topping suggestions are pretty out there, but they are delicious and really work!” For the base: 200g white flour 200g wholemeal flour, plus extra for dusting 2 tsp baking powder ¾ tsp fine sea salt 2 tbsp oil 220ml water

Toppings “Here are three of our favourite topping suggestions (each recipe is enough for four pizzas).”

Potato, radicchio, cheese and walnut topping

1kg waxy potatoes (such as Ditta or Maris Piper) 2 tbsp oat milk 3 tbsp olive oil ¾ tsp sea salt 1 tsp ground ginger 1 head of radicchio 100g vegan cheese, or other cheese of choice, grated 25g walnuts ½ tsp sea salt A pinch of freshly ground black pepper 1½ tsp balsamic vinegar 1 Boil the potatoes until soft, drain, then mash using a potato masher or large fork, adding the oat milk, olive oil, salt and ground ginger until the mash is thick but has a nice creamy taste. 2 Chop the radicchio in half, remove the firm core in the centre and bottom that is holding it together, and cut the rest into thin, small bitesize pieces. Lightly crush the walnuts. 3 Slather a generous serving of tomato sauce on your precooked pizza base, but aim for only a quarter of the sauce you’ve made — you don’t want to make the base soggy. Gently spread over the mashed potato to give a decent base layer. Sprinkle on about three-

www.easyfood.ie

EF131_019-028_Guest editor_Happy Pear.indd 27

For the tomato sauce (makes 500g): 8 sun-dried tomatoes 2 garlic cloves 1 x 400g tin of chopped tomatoes 2 tbsp olive oil 1 tbsp maple syrup ½ tsp sea salt A pinch of freshly ground black pepper 1½ tsp balsamic vinegar 1 Preheat the oven to its maximum temperature. 2 Sift the flours and baking powder into a bowl, then add the salt and oil. Mix well in a circular motion, using your clean hands held in a claw-like shape. 3 Make a well in the middle and slowly add the water. Coat your hand with a little flour and mix until all has come together. Divide the dough into four equal-size balls. 4 Coat a rolling pin with a little flour to stop quarters of the radicchio, the lightly crushed walnuts and a good handful of cheese. 4 Transfer to a warmed baking tray and bake in your hot oven for eight minutes, until the base is nice and crispy and the topping is turning golden. Bake for longer if the base is still soft. Sprinkle with the rest of the radicchio to give it a nice pop of colour. Per Serving 376kcals, 19.1g (2.2g saturated), 45.7g carbs (3.7g sugars), 8g protein, 8.6g fibre, 0.6g sodium

x

Kale, mushroom, cheese and almond topping

100g kale 2 tbsp olive oil A pinch of sea salt 100g vegan cheese, or other cheese of choice, grated 100g oyster mushrooms, or other mushrooms of choice, chopped 3 tbsp gluten-free tamari or soy sauce 30g flaked almonds 1 Using your clean hands, remove the kale from its stalks and rip into bite-sized pieces. Add the oil and salt and massage for a minute, allowing the salt to tenderise the kale. 2 Place the mushrooms in a bowl withd the tamari and mix well so that each piece of mushroom gets nicely coated. 3 On your pre-cooked pizza base, spread a generous serving of tomato sauce (about a quarter of the quantity you’ve made). Cover with kale, a good sprinkling of cheese and

it sticking. No need to knead the dough, just roll it out using the rolling pin. Roll out as thin as you can (no more than 5mm thick), to ensure a crispy thin base. 5 Sprinkle a little oil and flour on a baking tray to prevent sticking, then gently place your base on the tray and bake in the preheated oven for eight minutes, without any topping, to ensure a crispy base. 6 Meanwhile, in a small pot, boil the sundried tomatoes for five minutes, until they become soft and easier to blend, then drain. Peel the garlic. 7 Put all the ingredients for the tomato sauce (including the sun-dried tomatoes) into a blender, and whizz until smooth. Per Serving 506kcals, 15.6g fat (2g saturated), 79.9g carbs (7.3g sugars), 12.7g protein, 7.6g fibre, 0.21g sodium

x

some oyster mushrooms, and sprinkle some almonds on top. 4 Lay the base on a heated baking tray and put into the hot oven for 4-6 minutes, until the cheese melts and the base begins to brown. Per Serving 274kcals, 15.2g (1.7g saturated), 23g carbs (0.5g sugars), 12g protein, 5.9g fibre, 0.871g sodium

x

Fig, asparagus, cheese and cashew nut topping 4 fresh figs, thinly sliced 100g vegan cheese, or other cheese of choice, grated 200g fresh asparagus, or trimmed fine green beans 1 tbsp oil A pinch of sea salt 25g cashew nuts

1 If using asparagus, remove the woody base of each spear. In a bowl, dress the asparagus spears with the oil and salt. 2 Spread about a quarter of the tomato sauce you’ve made on your pre-cooked pizza base, then sprinkle over the cheese and a layer of figs. Top with asparagus and a sprinkle of whole or chopped cashew nuts. 3 Transfer to a warmed baking tray and cook in the hot oven, until the cheese melts and the base starts to brown slightly and crisp. Per Serving 186kcals, 11g (1.5g saturated), 19.7g carbs (10.4g sugars), 4.5g protein, 4.9g fibre, 0.17g sodium

x

Easy Food 27

24/05/2018 11:47


Breakfast burritos Makes 4

“This makes a super-tasty Mexican-style weekend breakfast or brunch. It’s full of flavour, with great colours and textures that will satisfy all the family” For the guacamole: 2 ripe avocados Juice of 1 lime ½ tsp sea salt A pinch of freshly ground black pepper 10 cherry tomatoes 1 tsp ground cumin ½ tsp chilli flakes A small bunch of fresh coriander For the mushrooms with spinach: 2 garlic cloves 150g oyster mushrooms, or other mushrooms 1-2 tbsp oil 3 tbsp tamari/soy sauce A good handful of fresh baby spinach To assemble: 2 x 400g tins of baked beans 4 wholemeal tortilla wraps 1 Start by making the guacamole. Peel and de-stone the avocados and chop the flesh into small pieces. Put into a bowl with the lime juice, salt and black pepper. Chop the cherry tomatoes in half and add, along with the cumin and chilli flakes. Mash with a fork until the avocado breaks up and comes together. Finely chop the coriander (including the stalks) and add. Mix, taste and adjust the seasoning if you think it needs it. 2 Peel and finely chop the garlic and roughly chop the mushrooms. Put the oil into a medium pan on a high heat and leave to heat up. Add the garlic and mushrooms and cook for one minute, stirring regularly. Add the tamari and cook for a further two minutes.

28 Easy Food

EF131_019-028_Guest editor_Happy Pear.indd 28

Add the spinach and cook for a further minute, until it wilts right down. Remove from the heat. 3 Put the baked beans into a pan and heat up on a medium heat, stirring occasionally. 4 Now it’s time to roll up your breakfast burritos. Lay out one of your wraps, then, in line along the middle of the wrap, spoon on a few tablespoons of beans, some guacamole and some mushrooms, leaving lots of wrap on either side. To roll your burrito, start by

folding both ends in, then roll lengthways. Fold the other end of the wrap over or under, while tucking in both ends as you do so. Eat as it is, or put back into the pan for a minute to crisp up the outside. Make the rest of your burritos the same way. Per Serving 669kcals, 27.9g (6.3g saturated), 82.7g carbs (21.1g sugars), 23.3g protein, 21.6g fibre, 1.192g sodium

x

JUNE/JULY 2018

24/05/2018 11:47


What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS

30-40 IN THIS SECTION

FEELING PEACHY, p30

Juicy and sweet, peaches are the perfect summer staple

www.easyfood.ie

EF131_XX Intro Pages.indd 29

EAT IRELAND, p36

Recipe Editor Jocelyn Doyle shares her longstanding love of this Irish goat's cheese

15 WAYS WITH SUMMER PRODUCE, p38

New and tasty ways to use in-season asparagus, strawberries and lettuces

Easy Food 29

24/05/2018 14:20


Feeling

peachy

30 Easy Food

EF131_030-034_Peaches copy.indd 30

JUNE/JULY 2018

24/05/2018 10:24


what’s in season? peach

Juicy and sweet, seasonal peaches are the perfect summer staple

www.easyfood.ie

EF131_030-034_Peaches copy.indd 31

Easy Food 31

24/05/2018 10:24


Barbecued lamb and peach salad Serves 6 2 tbsp balsamic vinegar 1 tbsp brown sugar 2 tbsp olive oil 2 tsp Dijon mustard 1 tsp light soy sauce 1 garlic clove, finely chopped 500g lamb loin or loin chops For the salad: 2 tbsp extra-virgin olive oil 1 tbsp lemon juice 2 tsp balsamic vinegar 2 tsp Dijon mustard ½ small red onion, thinly sliced 2 ripe peaches, halved, stoned, cut into thin wedges 100g rocket 1 tbsp pine nuts, roasted 120g soft goat’s cheese, crumbled

32 Easy Food

1 To make the marinade, whisk the vinegar, sugar, oil, mustard, soy sauce and garlic in a small bowl until the sugar dissolves. Place the lamb in a shallow dish, add marinade and turn to coat. Cover and refrigerate for at least three hours, or overnight if possible. 2 Heat a grill pan or barbecue over a mediumhigh heat. Drain the lamb, reserving the marinade. Cook the lamb for three minutes per side, lightly basting with the reserved marinade, for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for about five minutes. 3 Meanwhile, whisk the oil, lemon juice, balsamic vinegar and mustard in a small bowl until emulsified. 4 To assemble, combine the onion, peaches, rocket and pine nuts in a large bowl. Drizzle over the dressing and toss gently to combine. 5 Cut each lamb on the diagonal into thick

slices. Divide the salad among plates, then top with the warm lamb. Scatter with goat’s cheese and season to serve.

Per Serving 279cals, 18g fat (6.4g saturated), 6.3g carbs (5.5g sugars), 23.2g protein, 1g fibre, 0.17g sodium

JUNE/JULY 2018


what’s in season? peach

Peach cobbler Serves 6

To serve: Vanilla ice cream

8 peaches, peeled and destoned 120g golden caster sugar, plus extra for sprinkling 1 tsp ground ginger 150g plain flour 1 tsp baking powder ½ tsp ground cinnamon 150g butter, chilled and cubed, plus extra for greasing 1 small egg

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a baking dish with butter, then arrange the peach slices in the bottom of the dish. Sprinkle the peaches with two tablespoons of the sugar and the ginger, then set aside. 2 Combine the flour, remaining sugar, baking powder, cinnamon and a pinch of salt in a food processor. Whizz until combined, then add the butter. Pulse again until the mixture

www.easyfood.ie

resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough. 3 Spoon the dough in dollops on top of the peaches, leaving some room between dollops for the dough to spread. Sprinkle with caster sugar and bake for 40 minutes until golden. Serve with vanilla ice cream. Per Serving 435cals, 21.7g fat (13.1g saturated), 58.6g carbs (38.8g sugars), 5.5g protein, 3.9g fibre, 0.154g sodium

Easy Food 33


Healthy peach frozen yoghurt Serves 4 8 very ripe peaches, peeled, stoned, sliced and frozen 3 tbsp agave nectar or honey 120ml natural yoghurt 1 tbsp fresh lemon juice

34 Easy Food

EF131_030-034_Peaches copy.indd 34

1 Add the frozen peaches, agave nectar (or honey), yoghurt and lemon juice to the bowl of a food processor. Whizz for about five minutes until creamy. 2 Serve the frozen yoghurt immediately or transfer to an airtight container and store it in the freezer for up to one month. Per Serving 186cals, 1.8g fat (0.7g saturated), 42.5g carbs (42.5g sugars), 4g protein, 4.7g fibre, 0.016g sodium

Andrea Pedersen “I chopped the peaches and put them in the freezer in the morning. Doing that gave us a delicious dessert in literally three minutes, simply adding the yoghurt and lemon juice to the frozen peaches and blitzing them. The verdict? Everyone enjoyed it, though it had more of a slushy consistency. Next time I’ll freeze it overnight so I’ll have more of an ice cream consistency. Overall healthy, light and yummy!”

JUNE/JULY 2018

24/05/2018 10:25


gift guide local food

IVEAGH GARDENS | 14 - 17 JUNE 2018

D UB L I N Inspired by

T H E U LT I M AT E

FOOD LOVERS F E S T I VA L

4 day festival | Worldclass chefs | 20 restaurants | 60 dishes Over 150 masterclasses | Live entertainment plus more

Book now at tasteofdublin.ie | Tickets from E15* www.easyfood.ie

Easy Food 101

*Booking fees apply TOD EASY FOOD fp ad.indd 101 1 EF131_035_Taste_AD.indd

20/04/2018 12:10 17:12 24/05/2018


EAT Ireland

Recipe Editor Jocelyn Doyle shares her long standing love of this Irish goat's cheese

I don’t think anyone will be surprised to learn that food is one of my main obsessions, nor that cheese holds a very special, very hungry place in my heart. What you might not know, however, is that I’ve been in love with Siobhán Ní Ghairbith’s St. Tola goat’s cheese since I was first lucky enough to taste it over 15 years ago. I eat a lot of cheese; some would say too much, but my doctor tells me — with some bafflement — that my cholesterol levels are fine, so I ain’t giving up any time soon. I’m an equal opportunity cheese eater, happy to worship at the altar of anything and everything from everyday red Cheddar to the stinkiest, funkiest blues and weeping, over-ripe bloomy rinds I can find. Some cheeses pass through my life without making too much of an impact, while others immediately announce themselves as new lifelong lovers. St. Tola is one of the latter, a food of pure beauty. Its soft, wrinkled, yellowed rind speaks of untold mysteries within, while its funky scent hints at its complexity, a sure indicator of quality. I’ve been excited to eat it every time since the first, when its flavours began to come alive in my mouth and I knew this was something truly unique. Aside from the gorgeous experience

36 Easy Food

EF131_36-37_Eat Ireland.indd 36

of actually eating St. Tola, I never fail to be impressed by Siobhán’s commitment to sustainability, a trait sure to spark my interest in any food producer. The farm was registered as organic for many years, but poor weather made it impossible to produce enough quality fodder themselves and buying it was prohibitively expensive, a cost too high to pass on to the consumer. However, Siobhán feels that sustainable farming is equally important and very achievable. As she tells me, “It’s all about the land and the farm for me, and that is why I do what I do. We need to look after the land and the environment so that it is there for future generations. From the way we farm to the ingredients and packaging we use, sustainability is at the forefront of what we do.” With this in mind, St. Tola is part of the Burren Eco-tourism Network as well as Bord Bia’s Origin Green plan. The goats are outdoors as much as possible; when the weather keeps them in their spacious housing, a deep litter system makes use of manure as a natural fertiliser. Siobhán also has a rain harvesting system in place, along with a waste water recycling unit and solar panels, and she’s keen to spread her message. “We tell visitors to the farm about our sustainability ethos and encourage all those who visit to think how they can contribute to a more sustainable world in their lives.” A typical day begins at 8am with feeding and milking the goats, and the cheesemaking starts at the same time. All stages of the process are carried out every day, from adding the starter

and rennet to the milk right up to maturation. Orders are packed and collected each day. “This time of the year we have a farm tour most days, and anybody else could turn up too, from a Michelin star chef to visitors touring the Burren,” says Siobhán. The farm is a beautiful testament to an older, less intensive way of farming. St. Tola goats are reared on 65 acres of unspoiled pasture and are free to roam outdoors when the weather is warm and dry, grazing on the herb rich pastures feeding on wild flowers. During the harsh winter, they are housed indoors in comfortable, spacious sheds and are fed on hay grown on the farm during the summer, supplemented with GM-free grains. The farm’s location in West Clare has an enormous impact on the cheese itself. “It’s all about the terroir,” says Siobhán. “Our land is peaty and our fields are full of fresh herbs and flowers including wild clover, honeysuckle, buttercups and wild garlic.” As the goats graze across the pastures, their milk becomes influenced by these flavours, as well as by the salt winds blowing in from the Atlantic Ocean just 10km away. This terroir effect also means that there are subtle differences in St. Tola throughout the year. An active member of Slow Food and one of Fáilte Ireland’s Food Ambassadors, Siobhán is passionate about the benefits of raw milk and uses raw milk from her own goats in cheesemaking, but — under Irish regulation — must pasteurise any supplemental milk she buys in. “There are differences in texture and flavour. Our raw milk cheeses are denser and drier in texture, and the flavours are more pronounced and distinctive. In the cheeses made from pasteurised

JUNE/JULY 2018

24/05/2018 10:25


what’s in season? local food milk, the texture is softer and the flavours are less distinguished.” For Siobhán, one of the most important considerations is quality. “We are very much about high-quality, natural cheese, as close to nature as possible. We only use 1% salt so the shelf–life is short, at a maxmum of six weeks, but the distinctive flavours of the land come through. We are passionate about using raw milk as much as possible. We also develop a natural rind, which is more difficult to create and handle, but it adds to the uniqueness of what is St. Tola.” Siobhán grew up next door to Meg and Derrick Gordon, the original makers of St. Tola, and her interest developed from watching them as a child. Since she took over in 1999, the farm has grown from 70 goats to a herd of 300, producing four times the amount of cheese it did then. So what’s next for the farm? “It’s not about getting bigger,” says Siobhán, “but getting better at what we do. The farming aspect is very challenging due to the climate, but it is also what makes St.Tola so distinctive. If it was only about making profit, then it would make more sense to stop farming and just buy in milk, but that just isn’t me. “We plan to keep improving the quality of our herd — and hence the milk and cheese — through our sustainability and maturing plans, and to keep researching and creating new cheeses on a smaller scale.” Perhaps as a result of her previous career as a primary school teacher, she’s also passionate about continuing to educate customers about the cheese and the farm’s ethos of sustainable practices. Siobhan recommends enjoying St. Tola when it’s mature and has more depth and personality, with which I wholeheartedly agree. This summer, I’ll be continuing my happy love affair with St. Tola by making these delicious tartines, the perfect combination of summer flavours and just crying out to be enjoyed outdoors. I’m not a jealous girlfriend, though; if you fall in love with St. Tola, too, I will completely understand.

www.easyfood.ie

EF131_36-37_Eat Ireland.indd 37

St. Tola tartines with honey rhubarb compote Serves 4 For the compote: 700g fresh rhubarb, washed and chopped into 1cm pieces 60g honey Pinch each of salt and black pepper Zest and juice of a lemon For the baked St. Tola: 8 x 1cm-thick, large slices of sourdough bread Olive oil, for brushing 8 x 1cm-thick slices of St. Tola goat’s log 1 tsp fresh thyme To serve: 3 tbsp extra-virgin olive oil 1 tbsp red wine vinegar 200g mixed leaves 1 Preheat the oven to 170°C/150°C fan/gas mark 3. 2 In a baking dish, combine the rhubarb, honey, salt and black pepper. Stir together.

3 Bake, uncovered, for 45-50 minutes or until the rhubarb is very soft, stirring once or twice during the cooking time. Stir in the lemon zest and juice and set aside to cool. 4 For the tartines, turn the oven to 180°C/160°C fan/gas mark 4. 5 Brush the sourdough slices with olive oil and arrange on a baking tray. Toast in the centre of the oven for 4-5 minutes per side until just golden, then transfer to a rack to cool for a few minutes, leaving the oven on. 6 Spread each toast with some of the honey rhubarb compote and top with the slices of St. Tola. Sprinkle over the thyme and season with salt and black pepper. 7 Return to the baking tray and place in the centre of the oven for five minutes or until the cheese is bubbling and lightly golden. 8 In a jug, whisk together the olive oil, vinegar and some salt and pepper to taste. Place the mixed leaves in a bowl, drizzle over some of the vinaigrette and toss to coat. Serve the dressed leaves with the tartines and extra compote on the side. Per Serving 623kcals, 34.5g (17.3g saturated), 51.4g carbs (11.9g sugars), 29.3g protein, 4.7g fibre, 0.707g sodium

Easy Food 37

24/05/2018 10:25


5

15 WAYS WITH SUMMER PRODUCE

ways with

ASPARAGUS

FRIED ASPARAGUS

Serves 6 Place 4 tbsp flour in a shallow dish. In a second dish, beat 3 eggs together with a splash of milk. In a third shallow dish, combine 150g breadcrumbs, ½ tsp cayenne pepper and some salt and black pepper. Snap the woody ends from 450g asparagus and rinse. One at a time, coat the asparagus spears in flour, then dip them in the beaten egg and finally dredge in the breadcrumbs, pressing them on to coat. Place the coated asparagus on a baking tray until ready to fry. Line a plate with kitchen paper and pour vegetable oil into a casserole dish to a depth of 3cm. Heat oil to 180˚C, or until a breadcrumb dropped into the oil sizzles. Working in batches to avoid crowding, fry the asparagus for 1-2 minutes until golden brown. Drain on the kitchen paper-lined plate, then serve hot with your favourite dipping sauce.

BRAISED ASPARAGUS WITH TOMATO AND FETA Serves 4-6 Preheat the oven to 230˚C/210˚C fan/ gas mark 8. Snap the woody ends from 450g asparagus, then place in a baking dish and pour over 250ml hot chicken

38 Easy Food

EF131_038-040_15 ways.indd 38

stock. Scatter over 200g halved cherry tomatoes and 60g crumbled goat’s cheese. Bake for 10 minutes.

STEAK AND EGGS OVER ASPARAGUS Serves 2 Brush 2 steaks on both sides with a thin coating of olive oil and season on both sides with salt and pepper. Heat a griddle pan over a medium-high heat. Cook the steaks to your liking, then remove to a plate, test loosely with foil and keep warm. Snap the woody ends from 450g asparagus, brush with oil and cook on the griddle pan for 2-3 minutes until just tender. Season with salt and pepper. Remove to a plate and keep warm. Heat 1 tbsp olive oil in a pan over a medium heat and fry 2 eggs to your liking. Season with salt and pepper. Divide the asparagus between two plates, add the steaks and top each portion with a fried egg.

ROASTED GARLIC AND PARMESAN ASPARAGUS BARBECUED ASPARAGUS IN TIN FOIL Serves 4 Preheat a barbecue to a mediumhigh heat (or preheat the oven to 220˚C/200˚C fan/gas mark 7). Coat 4 large squares of tin foil with cooking spray. Snap the woody ends from 450g asparagus and divide evenly amongst the squares of foil. Sprinkle with 1 tsp Italian seasoning and some salt and pepper. Add 10g butter and a squeeze of lemon juice to in each portion. Fold the foil over the asparagus, sealing completely on all sides. Cook on the barbecue or in the oven for 15 minutes. Open the foil packets carefully, then gently stir to make sure all the asparagus is coated with the butter and seasonings. Sprinkle with chopped parsley and serve warm.

Serves 4-6 Preheat the oven to 220˚C/200˚C fan/ gas mark 7. Line a rimmed baking tray with tin foil and set aside. Snap the woody ends from 450g asparagus and rinse. Spread out in a thin layer on top of the prepared baking tray. Spray the asparagus with olive oil cooking spray and sprinkle with 5 crushed garlic cloves, 60g grated Parmesan and some salt and pepper. Use your hands to coat the asparagus evenly with all of the ingredients, then spread out into an even layer again. Spray lightly with another coat of olive oil. Bake for 7-8 minutes, then serve immediately.

JUNE/JULY 2018

24/05/2018 10:26


5

larder luck 15 ways with summer produce

ways with

STRAWBERRIES

FRUITY SUMMER SALAD Serves 4 In a small mixing bowl, together 2 tbsp extra-virgin olive oil, 2 tsp lemon juice, ½ tsp Dijon mustard, 1 tsp honey and some salt and pepper. Set aside. Place 50g pine nuts in a dry pan and toast over a medium heat for 2-3 minutes, shaking the pan regularly and watching to ensure they don’t burn. Set aside to cool for a few minutes. In a bowl, combine 4 large handfuls of rocket, 10 chopped strawberries, 60g blueberries, 1 cubed mango and 1 chopped avocado. Toss to combine, then sprinkle with the pine nuts and drizzle with dressing.

STRAWBERRY ICE CREAM Serves 4 Wash 15 ripe strawberries and remove the stems. In a blender, whizz 8 of the strawberries into a smooth paste. Finely chop the remaining strawberries. Pour 150ml double cream into a large bowl and place in the

www.easyfood.ie

EF131_038-040_15 ways.indd 39

freezer for 15 minutes. Pour 50ml condensed milk into a jug and place in the freezer for 15 minutes. Beat the chilled cream until soft peaks are formed. Add the chilled condensed milk, strawberry purée, chopped strawberries and 1 tsp vanilla extract. Fold in gently using a spatula until just combined. Do not overmix. Pour into a freezersafe container and freeze for at least six hours or overnight. Garnish with strawberry slices to serve.

STRAWBERRY AND COCONUT PORRIDGE Serves 1 Cook 1 portion of porridge oats according to package instructions. Place 6 strawberries in a blender or food processor and pulse into a smooth purée. Stir three-quarters of the purée into the cooked porridge. Place the porridge in a bowl and top with the remaining strawberry purée, 2-3 extra chopped strawberries, 1 tsp chia seeds, 1 tsp desiccated coconut, 4 tsp toasted pecans, 1 tbsp dark chocolate chips and a drizzle of honey. Serve immediately.

SO-SIMPLE STRAWBERRY MOUSSE

Serves 4 Wash, hull and roughly chop 350g strawberries, In a blender or food processor, combine the strawberries with 80g sugar and whizz until smooth. Place 2 tbsp of the purée in each of four serving glasses. In a cold bowl, beat 250g chilled cream until stiff peaks form. Gently fold in the remaining purée. Layer this strawberry mousse over the purée in the glasses and place in the fridge for at least one hour or overnight. Top with fresh sliced strawberries and sprigs of fresh mint to serve.

TEQUILA, STRAWBERRY AND COCONUT COCKTAIL Serves 6 In a large jug, use a large wooden spoon or muddler to smash together 350g washed, hulled and quartered strawberries, 1 tbsp sugar, 1 tbsp chopped fresh mint and the juice of 1 lime. Allow to sit for five minutes. Add 280ml tequila and 750ml coconut water and stir to combine. To serve, pour over crushed ice, then garnish with mint leaves and lime wedges.

Easy Food 39

24/05/2018 10:26


5 ways with

LETTUCES

PRAWN LETTUCE WRAPS

Serves 2 In a bowl, combine 1 chopped cucumber and 1 chopped avocado with 1 tbsp rice vinegar. Toss to combine and season to taste with salt and pepper. Roughly chop 250g cooked, peeled prawns to the same size as the cucumber and avocado. Add to the bowl along with 2 sliced spring onions and 2 tsp sesame oil. Toss to combine. Place Little Gem lettuce leaves on each plate and scoop some of the salad mixture into the centre of each leaf to serve.

GO-GET-‘EM GREEN JUICE

CHILLED LETTUCE AND PEA SOUP

Serves 1 In a blender or juicer, combine 1 medium celery stalk, 8 Cos lettuce outer leaves, 200g baby spinach, 1 cored green apple, ½ a medium cucumber, the juice of ½½ a lemon and 1 x 2cm piece of peeled and chopped fresh ginger. Whizz into juice and enjoy immediately.

Serves 4 Heat 1 tbsp olive oil in a saucepan over a medium-high heat. Add 1 washed, trimmed and chopped leek and 1 crushed garlic clove. Season with salt and pepper and cook for 4-5 minutes until softened. Add 250ml vegetable stock and bring to the boil. Add 500g frozen peas and 1 Little Gem lettuce, then simmer for 1-2 minutes until the peas are bright green. Allow to cool. Add 1 large handful of chopped fresh mint, 100g natural yoghurt, the juice of 1 lemon and another 500ml vegetable stock and whizz until smooth. Season to taste and place in the fridge for at least one hour. Serve chilled, topped with grated lemon zest, some extra chopped fresh mint and a dollop of natural yoghurt.

SIMPLE WEDGE SALAD Serves 4 In a large jug, whisk together 500g buttermilk, 360g mayonnaise, ½ tbsp garlic powder, ½ tbsp onion powder, 1 tbsp finely chopped dill, 1 tbsp finely chopped chives and some salt and black pepper. Quarter 1 head of iceberg lettuce and place each on a serving plate. Generously drizzle each with the dressing. Hard boil and chop 6 eggs. Chop 120g streaky bacon and cook in a pan over a medium-high heat until crispy. Scatter the eggs and bacon over the iceberg, season with black pepper and scatter with chopped chives.

BARBECUED LETTUCE WITH BALSAMIC AND BLUE CHEESE Serves 4 In a blender, combine 4 tbsp olive oil, 3 tbsp balsamic vinegar, 50g crumbled blue cheese, 1 tbsp chopped fresh basil, 1 crushed garlic clove, 2 tbsp water and a pinch each of salt and pepper. Whizz until creamy. Preheat the barbecue to a medium heat. Cut 2 heads of Cos lettuce in half lengthways and brush the cut sides with rapeseed oil. Place on the grill cut side-down and cook for 2-3 minutes until slightly charred. Arrange on serving plates, cut side-up. Drizzle with the dressing and sprinkle with some extra blue cheese and chopped fresh basil to serve.

40 Easy Food

EF131_038-040_15 ways.indd 40

JUNE/JULY 2018

24/05/2018 10:27


larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES

42-52 IN THIS SECTION

FAKER TO BAKER, p42

These fun baked goodies make the perfect summer activity

www.easyfood.ie

EF131_XX Intro Pages.indd 41

EASY CHEESY, p50

Satisfy a crowd with these tasty, oh-socheesy creations

Easy Food 41

24/05/2018 14:22


FAKER TO

Baker Whether you’re a baking beginner or pro, these fun baked goodies are the perfect summer activity!

Cook with us! Check us out on www.fakertobaker.com for recipe tutorial videos and even more hints and tips!

With thanks to

42 Easy Food

EF131_042-049_Dr Oetker.indd 42

JUNE/JULY 2018

24/05/2018 10:28


larder luck baking

Iced biscuits Makes 12

Week 1

100g unsalted butter Bake 150g caster sugar 2g salt 1 large egg Zest of 1 lemon 200g plain flour 1 tsp Dr. Oetker Baking Powder

1 Preheat oven to 180ËšC/160ËšC fan/gas mark 4. Line trays with baking parchment. Place butter and sugar in large bowl and beat with electric mixer. Add pinch of salt then beat in large egg, lemon zest. 2 In another bowl mix together flour and Dr. Oetker Baking Powder, then tip onto butter & sugar mix and beat together with spatula. 3 Bring dough together and then chill in the fridge in the bowl for 5-10 minutes. 4 Lay baking parchment on flat surface, place dough on top and place more parchment on

Top tip:

For the Chocolate Tips on the Popsicle Iced Biscuits, we used 1 tbsp of icing sugar mixed with 1 tbsp of Dr.Oetker Cocoa Powder.

www.easyfood.ie

EF131_042-049_Dr Oetker.indd 43

top. Roll to about 5mm thick. 5 Cut out dough with a selection of cookie cutters and place on the prepared trays. 6 Chill the trays of dough in the fridge for at least 20 minutes. 7 Bake for approximately 25 minutes. Then allow to cool on tray. 8 Decorate biscuits using an exciting selection of Dr. Oetker decorations. We used Dr. Oetker Bright Writing Icing, Designer Icing, Dr. Oetker Bright and Bold 4 Cell Sprinkles, Dr. Oetker Hundreds and Thousands, Sprinkles Mini Wafer Flowers and Chocolate Hearts. Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium

Easy Food 43

24/05/2018 10:29


Marshmallows Makes 25

Week 2 Bake

2 egg whites 5 leaves Dr. Oetker Platinum Grade Leaf Gelatine 100g granulated sugar 50g Dr. Oetker Liquid Glucose 1 tsp Dr. Oetker Vanilla Extract 1 Grease and line an 18cm square, 2½cm deep cake tin with baking parchment. In a large, clean bowl, whisk the egg whites until very stiff. Set aside. 2 Cut up the Gelatine Leaves into a small heatproof bowl. Add 60ml cold water. Leave to soak for five minutes then put the bowl over a saucepan of gently simmering water until the leaves have melted. Remove the bowl from the saucepan of water and set aside. 3 Put the sugar in a small saucepan with the liquid glucose and 50ml water. Put a sugar thermometer in the saucepan. Heat the sugar gently over a low heat, stirring until melted. Raise the heat slightly and let the mixture bubble until it becomes syrupy and reaches 118°C on the thermometer. 4 Remove the saucepan from the heat. Whisk the egg white mixture again while gently pouring over the hot sugar syrup in a steady stream. Continue whisking as you gradually pour in the liquid Gelatine and add the Dr.Oetker Vanilla Extract to form a thick, glossy meringue-like mixture (this takes about five minutes). 5 Scrape the fluffy mixture into the prepared tin using a spatula and smooth off the top. Leave in a cool, dry place (not the fridge) for 3-4 hours until firm and set. 6 To finish, dust the work surface with the cornflour, and turn the marshmallow on to it. Carefully peel away the parchment. Using a large bladed knife, cut into five strips and then 25 chunks (the mixture will be quite sticky). Toss the pieces of marshmallow in the cornflour until lightly coated and serve. Per Serving 441kcals, 22.9g fat (11.6g saturated), 24.5g carbs, 1.3g sugars, 32.8g protein, 1g fibre, 0.978g sodium

x

Top tip:

To make flavoured marshmallows, use Dr. Oetker Gel Food Colour Red and omit the Vanilla extrac t. For the Chocolate use 30g Dr.Oetker Cocoa Powder into the egg white mixture instead of vanilla extract.

44 Easy Food

EF131_042-049_Dr Oetker.indd 44

JUNE/JULY 2018

24/05/2018 10:29


larder luck baking

Top tip:

For an easy treat, fill the doughnuts with Dr. Oetker Chocolate Surprise Inside or Caramel Surprise Inside. We used Dr. Oetker Pink Gel Food Colour to make the pink icing, the n decorated with Dr. Oetker Sprinkles and Mini Wafer Flowers.

Doughnuts Makes 12

Week 3 Bake

500g strong white bread flour 70g caster sugar 1 tsp salt 7g fast action dried yeast 120g unsalted butter, at room temperature 2 medium eggs 160ml warm water 1 Put the flour, sugar, salt, yeast and butter into a large mixing bowl, or the bowl of a stand mixer, and stir to combine. Using your fingertips, rub the butter roughly into the flour — it should be in small chunks but doesn’t have to be like breadcrumbs. Add the eggs and water, and stir to make a rough dough. Either knead with a dough hook in the stand mixer for 10 minutes, or tip out onto a lightly floured surface and knead for 15-20 minutes by hand, until you have an elastic, smooth and shiny dough with no lumps of butter in it. Shape it into a ball, place back in the mixing bowl, cover the top with cling film and allow the dough to rise somewhere warm for one hour, until doubled in size. 2 Once the dough has risen, tip the dough www.easyfood.ie

EF131_042-049_Dr Oetker.indd 45

out onto the work surface again (you don’t need to flour it) and knead for 2-3 minutes to distribute the air evenly through it. Divide it into pieces between 45-50g each (you should get around 20), and shape them into balls by pulling the ragged edges to the base, tucking them under and smoothing the tops and bottoms in your cupped hands. Space these out over two baking trays lined with non-stick baking paper, then lightly oil two sheets of cling film and gently cover the dough balls. Leave the cling film loose — the dough needs room to expand. Let the dough prove (rise again) for 1-2 hours until slightly swelled and puffy — it won’t change dramatically. 3 Once you’re ready to cook the doughnuts, heat a large, heavy bottomed pan with two litres of sunflower oil to 160’C — use a digital thermometer to check. Lightly flour a 3cm, round cookie cutter and use it to stamp out the centres of the dough balls. Keep the middles to fry separately. Gently lift the rings up with a metal spatula and drop them into the pan, frying around 6-8 at a time, depending on how large your pan is — they shouldn’t be crowded. Fry for three minutes on each side, keeping an eye on the temperature of the oil — it needs to stay at around 160’C and will drop when you

first put the doughnuts in. Once they’re golden brown on each side, lift them out and rest on kitchen paper until cool. Once you’ve fried all the doughnuts, fry the holes for two minutes, then drain on kitchen paper and toss in sugar while still warm. 4 To decorate the doughnuts, put the icing sugar in a shallow bowl and stir in the water — it will look like it’s not enough, but keep stirring and it will form a thick paste. 5 Once the doughnuts are cool dip the smoothest side in the glaze, turning it a little to make sure it’s evenly coated. Allow the excess to drip off over the bowl, place the doughnuts on to a wire rack. Have fun with decorating these: spray some of the doughnuts with the Dr. Oetker Silver Shimmer Spray; sprinkle with the Dr. Oetker Glamour and Sparkle Sprinkles; or cover with Dr. Oetker mekted chocolate and coat with a layer of sprinkles. They’re best eaten on the day they’re made, but will keep in an airtight container for 24 hours.

Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium

Easy Food 45

24/05/2018 10:29


46 Easy Food

EF131_042-049_Dr Oetker.indd 46

JUNE/JULY 2018

24/05/2018 10:29


larder luck baking

White chocolate and lemon cheesecake layer cake

Week 4 Bake

Serves 12 330g Dr. Oetker White Chocolate 150g plain flour 2 tsp Dr. Oetker Baking Powder 75g ground almonds 65g caster sugar 2 tsp Dr. Oetker Vanilla Extract 75g salted butter 100ml whole milk To decorate 150g Dr. Oetker White Chocolate 250g full-fat cream cheese 125ml double cream 2 tsp lemon extract or lemon zest 1 Preheat the oven to 170°C/150˚C fan/gas mark 3. First make the cake layers. Lightly grease 2 x deep 15cm loose-bottomed, round cake tins with butter. Break the Dr. Oetker White Chocolate into a heatproof bowl and place over a saucepan of simmering water until melted. Remove from the water and

leave aside. 2 Meanwhile, sift flour and Dr. Oetker Baking Powder into a mixing bowl, and stir in the ground almonds, sugar and Dr. Oetker Vanilla Extract. Make a well in the centre. Gradually mix in the eggs, melted butter and milk until well blended then add the melted white chocolate and mix well until thoroughly blended. 3 Divide the mixture between the cake tins, smooth the tops and bake in the oven for about 30 minutes, until slightly risen, firm to the touch and lightly golden. Leave to cool for five minutes, then turn out onto a wire rack to cool completely. 4 To decorate, line one of the cake tins with a double layer of cling film so that it overlaps the sides. Trim away the domes from the cakes to level the surface (keep the trimmings for truffles or cake pops) and carefully push one of the cold cakes into the bottom of the tin and set aside. Melt the white chocolate as above. 5 Line a board with a sheet of parchment and spoon three tablespoon of melted white chocolate into the centre. Drizzle with a few drops of Yellow Gel Food Colour and then spread gently with a palette knife to marble the colour into the chocolate to make a rectangle approx. 20 x 12cm. Tap the board on

the work surface to settle the chocolate and put in a cool place to set. 6 Put the soft cheese in a bowl and mix in the cream and lemon extract or zest until well blended and thickened. Add the remaining melted chocolate and mix well. 7 Spread two thirds of the mixture over the cake in the tin and tap the tin on the work surface to make sure the cheese mixture settles all over the cake. Gently sit the other cake on top and push down gently to ensure all the layers stick together. Carefully pile the remaining cheese mixture on top and spread just to the edge of the cake, and chill for at least two hours until set. 8 To serve, carefully remove the cake from the tin using the cling film; discard the cling film and transfer the cake to a serving plate. Smooth the edge of the centre cheesecake by running a knife round the edge if liked. Break up the marbled white chocolate slab into random shards and stick into the top of the cake at vertical angles.

Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium

Easy Food RECOMMENDS Whether you’re a baking beginner, a total Faker or a pro Baker, the Dr.Oetker five-week Faker To Baker baking challenge is the perfect summer baking activity to learn new skills and impresses everyone with your showstopper baked goodies! Don’t forget to send a photo of your bakes to us on Facebook at @Dr.OetkerBakingIreland to be in with a chance to win weekly Baking Prizes! (Terms and conditions apply.)

Tune into TV3’s Six O’Clock Show from June 18th -25th on Monday evenings to learn how to recreate these bakes live with Professional Chef Louise Lennox.

www.easyfood.ie

EF131_042-049_Dr Oetker.indd 47

Easy Food 47

24/05/2018 10:29


48 Easy Food

EF131_042-049_Dr Oetker.indd 48

JUNE/JULY 2018

24/05/2018 10:29


larder luck baking

Dr. Oetker Confetti Kiss Cake Makes 1 x two tiered cake

Week 5 Bake

300g caster sugar 450g butter, softened 1 tbsp Dr. Oetker Vanilla Extract 8 eggs 450g self-raising flour 1 tsp Dr. Oetker Baking Powder 1 tsp salt 4 tbsp milk For the meringues: 3 eggs, separated 175g caster sugar Dr. Oetker Food Colourings (red, yellow, green, blue) For the buttercream: 1½kg icing sugar, sifted 750g unsalted butter, softened 1 tsp Dr. Oetker Vanilla Extract Dr. Oetker Gel Blue Colouring For the drip icing: 150g Dr. Oetker White Chocolate Chips 75ml double cream Dr. Oetker Pink Gel Colouring To decorate: 2 bottles Dr. Oetker Unicorn Confetti Sprinkle Mix 1 First, make the meringues. Preheat the oven to 120˚C/100˚C fan/gas mark ½ and line two baking trays with greaseproof paper. 2 Whisk the egg whites in a clean, dry bowl until stiff. Gradually beat in the sugar, one tablespoon at a time. Once all the sugar has been added, continue to whisk for five minutes. Line a baking tray with parchment paper.

www.easyfood.ie

EF131_042-049_Dr Oetker.indd 49

3 Insert a large round piping nozzle into your piping bag. Using a small paintbrush, paint the inside of a piping bag with five thick stripes of different Dr. Oetker Food Colourings. Fill the bag with the meringue mixture. Pipe 3cm meringue kisses onto the tray. The food colouring will give the meringues a rainbow effect. 4 Bake the meringues for 20 minutes. Turn off the oven and leave the meringues to cool in the oven for 30 minutes. 5 Now make the sponges. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line three 20cm cake tins and two 15cm cake tins with parchment paper. 6 In a large mixing bowl beat together the butter and sugar until light and fluffy. Gradually add in the eggs, beating between each addition. If the mix looks like it’s curdling (like scrambled eggs) add one or two tablespoons of the flour. 7 Sift in the flour, Dr. Oetker baking powder and salt into the mix and gently fold until just combined. Pour in the milk and mix through. 8 Evenly divide the cake mixture evenly between the cake tins and bake for 25-30 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Leave to cool completely. 9 For the buttercream, sieve the icing sugar into a large bowl. Beat in the butter and Dr. Oetker Vanilla Extract until smooth; add some milk until the mixture comes to a spreadable consistency. 10 Place one of the 20cm sponges onto a cake board; use a teaspoon of buttercream on the board to help the cake stick. 11 Spread over some of the buttercream on each sponge and sandwich the cake together. Using a pallet knife or offset spatula spread the buttercream over the top and sides of the cake, making sure to fill in any gaps. Refrigerate the cake until it buttercream has set. 12 Once set, spread over more buttercream to cover any crumbs and smooth out the buttercream. Using the Dr. Oetker Unicorn Confetti Sprinkles, press them into the

buttercream to stick them all over. Refrigerate the cake until set. 13 On a 15cm straw board, stack and fill the three 15cm sponges with buttercream. To the remaining buttercream, add a few dots of the Dr. Oetker Blue Gel Food Colouring and mix through until a baby blue colour. Do a crumb coat of buttercream and refrigerate. Smooth over the remaining buttercream and refrigerate. 14 Use wooden or plastic dowels to support the top tier. Insert the dowels straight down into the centre of the large cake. Use a knife to mark the exact height at the top of the cake, carefully pull out the dowels. Cut the dowels to the correct length, cut three or more dowels using the first as a guide. Insert the dowels into the large cake, spacing them evenly apart in the centre of the cake. Rest the top tier on the dowels over the bottom tier. 15 For the drip icing, in a small pot, boil the double cream. Pour the boiled cream over the Dr. Oetker White Chocolate Chips and allow to sit for a few seconds before stirring gently to melt the chocolate. Add a few drops of Dr. Oetker Pink Gel Food Colouring and stir through. 16 Remove the cake from the fridge. To get the drip effect, gently spoon the mix onto the centre of the cake and encourage the drips to fall down the sides with the back of the spoon. To add more drips, fill a piping bag with the mix, pipe a zig zag motion along the top edge of the cake, allowing part of the zig zag to drop down the cake edge. While the drip is still wet, sprinkle over the sprinkles and stick on the small meringues. 17 Put the cake in the fridge to allow the drip icing to firm up.

Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 0.202g sodium

Easy Food 49

24/05/2018 10:29


Easy cheesy Satisfy a crowd with these tasty creations

With thanks to

50 Easy Food

EF131_50-51_Kilmeaden.indd 50

JUNE/JULY 2018

24/05/2018 11:58


larder luck Cheddar cheese

Bread bowl Cheddar and bacon dip Serves 6-8 1 tsp olive oil 400g streaky bacon, cooked and crumbled 1 garlic clove 5 spring onions, finely chopped, white and green parts separated 1 round loaf of bread 200g Kilmeaden Mature Cheddar, grated, plus extra for topping 150g sour cream 2 tbsp mayonnaise Black pepper For dipping: Crackers, tortilla chips, baguette and/or crudités 1 Heat the oil in a large pan over a medium-high heat. Add the bacon and cook for 4-5 minutes until golden and crispy. Remove to a large bowl using a slotted spoon. 2 Add the garlic and the whites of the spring onions to the reserved bacon fat in the pan and cook for two minutes. Transfer to the same bowl using the slotted spoon and set aside to cool for a few minutes. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Use a bread knife to slice horizontally across the top of the bread, removing a lid. Pull out the insides of the bread to form a hollow "bowl". Set aside the removed bread for another use. 4 Add the Kilmeaden Mature Cheddar to the bowl with the bacon, along with the sour cream, mayonnaise, the green parts of the spring onions and a crack of black pepper. Stir well to combine, then transfer the mixture to the bread bowl. Scatter a bit more Cheddar over the top. 5 Place on a baking tray and bake for 40 minutes until hot and bubbly. Serve immediately with crackers, tortilla chips, baguette, crudités or anything else you like to dip. Per Serving 522kcals, 30.3g (30.3g saturated), 30.9g carbs (2.8g sugars), 30.2g protein, 3.5g fibre, 1.717g sodium

Easy Food RECOMMENDS

With over 50 years heritage, Kilmeaden, an awardwinning Irish cheddar cheese, is renowned for its superior quality and unique taste, thanks to the dedicated craftsmanship and care that goes into every block. Typically matured for 10 months, Kilmeaden is available in blocks, slices, and grated, across red or white cheddar variants.

www.easyfood.ie

EF131_50-51_Kilmeaden.indd 51

Cheesiest chilli chips Serves 4 For the chilli: 1½ tbsp olive oil 1 small onion, finely chopped 1 green pepper, deseeded and finely chopped 1 red chilli, deseeded and finely chopped 2 garlic cloves, crushed Salt and black pepper 2 tsp chilli powder 1 tsp ground cumin 1 tbsp tomato purée 500g beef mince 1 x 400g tin of chopped tomatoes 150ml beef stock 1 x 400g tin of kidney beans, drained and rinsed For the chips: 4 large floury potatoes, peeled, cut into 1cmthick chips and rinsed in cold water 2 tbsp rapeseed or vegetable oil 160g Kilmeaden Mature Cheddar, grated To serve: Garlic mayonnaise 1 Heat the olive oil in a large pan over a mediumhigh heat. Add the onion and pepper and cook for 5-6 minutes until softened. Add the chilli, garlic and a pinch each of salt and pepper and cook for one minute longer. 2 Stir in the chilli powder, cumin and tomato purée. Cook for one minute, stirring. 3 Add the mince and cook until completely

browned throughout, breaking up any lumps using a wooden spoon. Season with some salt and pepper. 4 Add the tomatoes and stock and bring to a boil. Reduce the heat to medium-low and allow to simmer for 10 minutes. 5 Add the kidney beans and simmer for another 8-10 minutes or until reduced to a thick consistency with not much liquid left. Taste and add extra seasoning if needed. Keep warm. 6 For the chips, preheat the oven to 240˚C/220˚C fan/gas mark 9. Place a large baking tray in the oven while it preheats. 7 Bring a large pan of salted water to the boil over a high heat. Add the chips and blanch for 3-4 minutes. Drain well, then allow to steam dry in the pan for a couple of minutes, shaking every 20-30 seconds. 8 Remove the tray from the oven and add the chips. Drizzle with the oil and turn the chips to ensure they are all well coated. Spread out in a single layer and season well. 9 Bake the chips for 25-30 minutes or until golden brown and crisp, turning the chips and rotating the tray twice during that time. 10 When the chips look ready, push them together in the centre of the tray and top with half of the cheese. Add 3-4 ladlefuls of the chilli and top with the remaining cheese. Return to the oven for 2-3 minutes or just until the cheese has melted. 11 Drizzle with garlic mayonnaise to serve.

Per Serving 731kcals, 22.4g (6.7g saturated), 67.8g carbs (7.4g sugars), 64.9g protein, 15g fibre, 0.473g sodium

Easy Food 51

24/05/2018 11:55


WINE

101

Neil McGuigan shares his expert tips for enjoying wine with your summer meals

About Neil Neil McGuigan is one of Australia’s foremost winemakers and brings over 30 years’ experience in the wine industry to Australian Vintage and McGuigan Wines. Growing up in a family of winemakers in the Hunter Valley naturally led Neil to pursue a career in winemaking and viticulture. He worked with his brothers Brian and Ross to establish the McGuigan Brothers label. As an acclaimed winemaker with extensive experience and insight into the wine industry, Neil is a respected wine judge at National and International levels. Passionate about delivering innovative, quality wine to wine drinkers all over the world, Neil McGuigan’s commitment is showcased in the entire McGuigan portfolio of wines and is paramount in his role as Chief Winemaker for the brand. He has led the McGuigan Wines team to the prestigious title of International Winemaker of the Year and Australian Producer of the Year, becoming the first winemaker in the competition’s 44-year history to win this award four times.

When it comes to food, what are the first elements to consider when pairing wine? “The key to any wine pairing with summer foods is refreshment. A wine, red or white, that is balanced with a lovely acidity and just makes you want to reach for next glass is the most important factor!”

How can we be sure the wine won’t over-power food, or vice versa? “To be honest, there’s no ‘one size fits all’ solution here, as it’s all a matter of personal taste. What’s too strong for one palate will be another’s idea of heaven. The best thing you can do is experiment. Start with what you like and then go and discover all sorts of new flavour combinations, styles and pairing — wine is diverse and you can have a bit of fun with it, so we shouldn’t stick to any rules!”

Something like a fruit salad? Go with McGuigan Black Label Moscato. Cheese? Try the new McGuigan Single Batch Shiraz. Chocolate pudding? Push the boundaries and try McGuigan Black Label Sparkling Shiraz — who wouldn’t want a classic Aussie fizz with dessert!”

What is the best way to store wine, especially if you’re bringing it for an outdoor event? “We’ve got some experience of this back home in Australia — if you’re heading to an outdoor event, the trick is to keep the wine the same temperature it was in the house. We’ll always keep insulated bags in the car due to the heat when bringing the wine home from the store, but it works both ways!”

What foods pair best with tannic wines? “In my view, one of the most complimentary pairings is that of Cabernet Sauvignon and lamb. The beautiful structured tannins of a Cabernet, such as McGuigan Founder’s Series Coonawarra Cabernet Sauvignon, cut through what can be fatty but ultimately delicious meat. A match made in heaven.”

What sorts of wines are best for dessert? “The easiest option here would be to say a sweet or dessert wine like a late harvest Muscat. But it really depends on what you’re having and how sweet the dessert is.

52 Easy Food

EF131_52_McGuigan.indd 52

JUNE/JULY 2018

24/05/2018 16:45


what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!

54-75

IN THIS SECTION

WEEKLY MENU PLANNER, p54

Keep it simple, keep it quick with our whole week's worth of tasty family meals

www.easyfood.ie

EF131_XX Intro Pages.indd 53

SUMMER SKEWERS, p66

Does anything scream summer quite like barbecued skewers?

SMOKIN' BONES, p72

Cooking with a smoker is a traditional — and delicious —barbecue favourite

Easy Food 53

24/05/2018 14:23


Weekly

MENU PLANNER

Keep it simple, keep it quick with our tasty midweek meals

54 Easy Food

EF131_054-064_Weekly_menu_planner.indd 54

JUNE/JULY 2018

24/05/2018 12:00


what's for dinner? weeknight meals

Monday Saag Halloumi Serves 4 2½ tbsp ghee or vegetable oil 300g Halloumi, sliced into strips Juice of ½ a lemon 1 onion, finely chopped 300g spinach Bunch of fresh coriander, roughly chopped 1 x 3cm piece of fresh ginger, grated 3 garlic cloves, crushed 1 tbsp garam masala Black pepper ½ tbsp ground cumin 4 tbsp natural yoghurt To serve: Green chillies, deseeded and sliced Basmati rice or naan 1 Heat one tablespoon of the ghee in a pan over a medium-high heat. Cook the Halloumi for 2-3 minutes per side until golden. Squeeze

www.easyfood.ie

EF131_054-064_Weekly_menu_planner.indd 55

Meat-f ree Monday

over the lemon juice, then transfer to a plate. Cover with tin foil and set aside. 2 Heat the remaining ghee in the same pan over a medium-low heat. Add the onion and cook for 6-8 minutes until softened. 3 Blanch the spinach in boiling water for 30 seconds, then drain. Transfer to the bowl of a food processor, add the coriander and pulse to form a rough sauce. 4 Add the ginger and garlic to the pan with the onion and cook for a further two minutes until fragrant. Add the garam masala and cumin and cook for one minute, stirring. 5 Add the spinach mixture and bubble for 1012 minutes. Season with plenty of pepper. 6 Stir the yoghurt into the spinach mix and warm through, stirring. Divide the spinach curry between plates and add the Halloumi. Scatter with sliced green chillies and serve with rice or naan.

TOP TIP: For a more traditional version, use Paneer in place of the Halloumi.

Per Serving 375kcals, 28.1g (18.9g saturated), 13.5g carbs (2.6g sugars), 19.9g protein, 3.1g fibre, 0.826g sodium

Easy Food 55

24/05/2018 12:00


Tuesday Chorizo and egg salad Serves 4 500g baby new potatoes 8 eggs 200g green beans, trimmed 1 tsp olive oil 200g spicy chorizo, sliced 1 garlic clove, crushed 2 shallots, chopped 2 tbsp apple cider vinegar 1 tsp wholegrain mustard 2 tbsp fresh parsley, chopped 200g baby spinach

56 Easy Food

EF131_054-064_Weekly_menu_planner.indd 56

1 Bring a large pan of salted water to a boil over a high heat. Add the potatoes and cook for 12 minutes until tender. After five minutes of cooking, add the eggs to the pan. After another five minutes, add the green beans. 2 Drain well and transfer the eggs to a bowl of iced water. 3 Heat the oil in a pan over a medium-high heat and cook the chorizo for 1-2 minutes until golden. Transfer to a plate using a slotted spoon and set aside, leaving the oil from the chorizo in the pan. 4 Add the shallots and cook for 3-4 minutes until just softened. Add the garlic to the pan and cook gently for one minute longer. 5 In a small bowl, combine the vinegar, mustard and parsley. 6 Remove the pan from the heat and stir in

the vinegar mixture. In a bowl, toss the warm dressing with the potatoes, beans, chorizo and some salt and black pepper. 7 Divide the baby spinach amongst serving plates and top with the potato mixture. Remove the shells from the eggs, cut into quarters and add to the salad to serve.

Per Serving 495kcals, 29.9g (10.3g saturated), 28.5g carbs (3.3g sugars), 27.9g protein, 4.5g fibre, 0.809g sodium

x

JUNE/JULY 2018

24/05/2018 12:00


what's for dinner? weeknight meals

Wednesday Open steak sandwiches with lemon Parmesan dressing Serves 4 600g sirloin steaks Salt and black pepper 1 tbsp vegetable oil ½ a small red onion, thinly sliced 4 tbsp wholegrain mustard Juice of 1 lemon 120ml olive oil, plus more for bread 30g Parmesan, grated 2 ciabattas, split lengthwise 4 generous handfuls of rocket

1 Heat a large griddle pan over a high heat. Season the steaks generously with salt and pepper, then rub all over with vegetable oil. 2 Cook the steaks for three minutes per side or until cooked to your liking. Transfer to a cutting board and allow to rest for 10 minutes, setting the pan aside. 3 In a blender or food processor, whizz together the mustard and lemon juice. With the motor running, stream in the olive oil, then gradually add the Parmesan. Stream in one tablespoon of water and blend until smooth. Season with salt and pepper. 4 Return the pan in which you cooked the

steaks to a medium heat. Drizzle the cut sides of the ciabattas with olive oil and cook in the pan, cut side down, for five minutes until golden brown. 5 Cut each piece of bread in two to form four pieces altogether. Place cut side up on serving plates and drizzle each with a little of the dressing. Top with the rocket and onion. Season with salt and pepper and drizzle with half of the remaining dressing. 6 Slice the steaks against the grain, trimming away any fat. Arrange the slices on top of the rocket and drizzle with the remaining dressing to serve. Per Serving 700kcals, 47.7g (9.9g saturated), 15.8g carbs (2.3g sugars), 53.2g protein, 2.7g fibre, 0.371g sodium

www.easyfood.ie

EF131_054-064_Weekly_menu_planner.indd 57

Easy Food 57

24/05/2018 12:01


Thursday Spaghetti with lemon olive sauce and crunchy crumbs Serves 4 140ml olive oil 60g breadcrumbs Salt and black pepper Zest and juice of ½ a lemon 320g spaghetti 4 anchovy fillets packed in oil, very finely chopped 1 garlic clove, crushed Large handful of fresh parsley, chopped Small handful of fresh basil, chopped 60g green olives, pitted and sliced 2 tbsp capers, rinsed and drained 50g Parmesan, grated, plus extra for serving

58 Easy Food

1 Heat 20ml of the olive oil in a pan over a medium heat and cook the breadcrumbs for 4-5 minutes until golden, stirring frequently. Season with salt and pepper; transfer to paper towels to drain and toss with the lemon zest. 2 Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain, reserving about 100ml of the cooking liquid. 3 In a large bowl, combine the anchovies, garlic, parsley, basil, olives, capers and the remaining 100ml olive oil. Mix well and season with pepper. 4 Add the pasta to the sauce along with 60ml of the reserved cooking liquid and the Parmesan.

Toss to combine, adding a splash more cooking liquid if needed, until the sauce coats the pasta. Add the lemon juice and season to taste. 5 Divide between bowls and top with the crunchy crumbs and some extra grated Parmesan. Per Serving 634kcals, 36.8g (6.9g saturated), 57.4g carbs (1.2g sugars), 21.4g protein, 1.6g fibre, 1.347g sodium

JUNE/JULY 2018


what's for dinner? weeknight meals

Friday Breaded chicken with summer veg Serves 4 2½ tbsp olive oil, plus extra for greasing 150g breadcrumbs 1 tsp dried oregano 60g plain flour 2 eggs Pinch of dried chilli flakes 4 chicken fillets 120ml tomato sauce 100g Mozzarella, grated 2 medium courgettes, chopped 250g cherry tomatoes, halved 4 tbsp fresh basil, chopped

www.easyfood.ie

EF131_054-064_Weekly_menu_planner.indd 59

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a large baking tray with oil. 2 Place the chicken fillets between two sheets of cling film, rolling the edges together, and pound to an even thickness using a rolling pin. 3 In a shallow bowl, combine the breadcrumbs and oregano. Place the flour in a second bowl and beat the eggs together in a third. 4 Dip the chicken in the flour, turning to coat, then dip in the eggs and finally in the breadcrumb mixture, pressing the crumbs on to coat. 5 Heat two tablespoons of the olive oil in a large pan over a medium-high heat. Working in batches to avoid crowding the pan, cook the chicken for one minute per side until golden. Place chicken cutlets on the prepared baking tray. 6 Top each chicken fillet with two tablespoons

of tomato sauce and add 30g of the grated Mozzarella to each one. Place in the oven for 5-6 minutes until the cheese is melted and bubbling and the chicken is completely cooked through. 7 Wipe out the pan with a ball of kitchen paper, add the remaining half tablespoon of oil and heat over a medium-high heat. Cook the courgette and corn for 3-4 minutes. Add the cherry tomatoes and cook for another 1-2 minutes. 8 To serve, top the chicken with the sautéed vegetables and scatter with chopped fresh basil. Per Serving 574kcals, 21.2g (5.5g saturated), 42.7g carbs (7.2g sugars), 52.1g protein, 4.5g fibre, 0.64g sodium

Ruth Fitzsimon “Breaded chicken is a firm favourite at ours, so it was good to try this twist for a family weekday dinner. It was easy to follow, with no unusual ingredients, so no special shopping required (always a plus!) and makes a good prep-ahead dish. I used tomato passata for the sauce as that’s what I had. All five of us really enjoyed the chicken. It was juicy, tasty and satisfying — a chicken schnitzel pizza if you will! I felt the summer veg lacked a punch, as my taste buds were craving garlic with the courgette and tomato, so I would add some next time."

Easy Food 59

24/05/2018 12:02


Saturday

Prawn and mango tacos with fast ‘n’ fresh salsa Serves 4

2 tbsp vegetable or coconut oil ½ a red onion, chopped 2 garlic cloves, crushed 2 tbsp soy sauce Juice of 1 lime 2 tbsp sweet chilli sauce ½ tsp dried chilli flakes 600g raw prawns, peeled and deveined 1 mango, chopped For the salsa: 200g cherry tomatoes, quartered

60 Easy Food

EF131_054-064_Weekly_menu_planner.indd 60

2 green chillies, deseeded and finely chopped 1 x 198g tin of sweetcorn 3 spring onions, chopped 1 ripe avocado, peeled and chopped Handful of fresh coriander, chopped Juice of 1 lime To serve: Small soft tortillas or hard taco shells 1 In a bowl, toss together the tomatoes, chillies, sweetcorn, spring onions, avocado and coriander. Sprinkle with salt to taste and squeeze the lime juice over the top. Set the fresh salsa aside.

2 Heat the oil in a large pan over a medium heat. Add the red onion and cook for 5-6 minutes until softened. 3 Add the garlic, soy sauce, lime juice, sweet chilli sauce, chilli flakes and prawns and toss to combine. Cook for 3-5 minutes until the prawns are pink and cooked through. 4 Add the mango, stir to incorporate and heat through for 1-2 minutes. 5 Serve the prawn and mango with the fresh salsa and small soft tortillas or hard taco shells. Per Serving 499kcals, 20.5g (4.4g saturated), 43g carbs (8.9g sugars), 48.3g protein, 5.5g fibre, 0.392g sodium

x

JUNE/JULY 2018

24/05/2018 12:02


what's for dinner? weeknight meals

Dessert

Pineapple and coconut ice pops Makes 12-14 1 x 565g tin of pineapple in juice 200ml full-fat coconut milk 2 tbsp honey Zest and juice of 2 limes 1 In a blender, combine the pineapple and its juice with the coconut milk, honey and lime zest and juice. Whizz until smooth.

www.easyfood.ie

EF131_054-064_Weekly_menu_planner.indd 61

2 Pour the mixture into popsicle moulds and freeze for 3-4 hours until solid. After one hour, stick a popsicle stick in each serving and continue to freeze until solid. 3 Run lukewarm water on the outside of each mould to remove. Per Serving 67kcals, 3.5g (3.1g saturated), 9.6g carbs (8.8g sugars), 0.5g protein, 0.7g fibre, 0.003g sodium

x

Easy Food 61

24/05/2018 14:30


For more great recipes u sing peaches, flip to p.30!

Sunday

Pork and peach skewers with harissa and honey Serves 4 2 tbsp olive oil 2 tbsp honey 1 tbsp harissa 2 garlic cloves, crushed 1 tsp dried coriander 1 tsp dried oregano 1 tsp ground cumin 1 tsp smoked paprika 500g pork fillet, cut into bite-sized pieces 3 medium-ripe peaches, pitted and cut into bite-sized pieces

62 Easy Food

EF131_054-064_Weekly_menu_planner.indd 62

For the harissa lime yoghurt: 200g Greek yoghurt 2 tbsp harissa Juice of 1 lime To serve: Fresh mint, chopped Sweet potato chips 1 In a jug, whisk together the olive oil, honey, harissa, garlic, coriander, oregano, cumin, smoked paprika and a pinch each of salt and black pepper. Pour into a sealable bag and add the pork and peaches. Place in the fridge to marinate overnight. 2 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4 and line a large baking tray

with parchment paper. 3 Remove the pork and peaches from the marinade and thread onto skewers, alternating pieces of pork and peach. Place on the prepared baking tray. 4 Place in the oven and cook for 12-15 minutes, turning occasionally, until the pork is completely cooked through. 5 In a bowl, combine the yoghurt, harissa and lime juice. 6 When the skewers are ready, scatter with chopped fresh mint and serve with sweet potato chips and the harissa lime yoghurt. Per Serving 536kcals, 30.3g (6.9g saturated), 26.9g carbs (22.2g sugars), 38.9g protein, 2.2g fibre, 0.189g sodium

JUNE/JULY 2018

24/05/2018 12:03


what's for dinner? weeknight meals

Dessert

Melon granita Serves 6 100g sugar 3 tbsp water 1 honeydew melon, peeled, deseeded and cut into cubes 1 tsp lemon juice 1 tsp lemon zest Fresh mint, to serve 1 Combine the sugar and water in a small saucepan over a medium-low heat. Cook for 5-6 minutes, stirring occasionally, until the sugar has dissolved. Set aside. 2 In the bowl of a food processor, combine the cubed melon chunks, lemon juice and zest. Whizz until smooth. 3 Stir in the sugar syrup. Pour the mixture into a large shallow dish, cover with cling film and place in the freezer. 4 Around 30 minutes later, take the semifrozen mixture out of the freezer and stir to break up any ice crystals. Return to the freezer for 3-4 hours. 5 Garnish with fresh mint to serve. Per Serving 140kcals, 0.3g (0.1g saturated), 36.1g carbs (34g sugars), 1.2g protein, 1.7g fibre, 0.039g sodium

x

www.easyfood.ie

EF131_054-064_Weekly_menu_planner.indd 63

Easy Food 63

24/05/2018 12:03


Loose ends

When your dog’s paw pads look dry or cracked, rubbing a little coconut oil in will provide relief.

Make double or triple the amount of dressing for the chorizo and egg salad and use it on any other salads throughout the week.

One packet of fresh mint will do for the pork and peach skewers and both of the fruity desserts.

Cut down on calories and fat by using Greek yoghurt in place of mayonnaise when making egg salad or tuna salad for sandwiches.

Use small soft tortillas as bases for mini pizzas, perfect for a lunch or quick snack. Simply top with tomato sauce and add grated Mozzarella, a pinch of dried oregano and your favourite toppings, then cook under the grill until the cheese is bubbling.

One packet of fresh green chillies will do for both the saag Halloumi and the prawn and mango tacos.

64 Easy Food

EF131_054-064_Weekly_menu_planner.indd 64

Make double the mango salad for the tacos and enjoy the surplus with the following day’s lunch — it goes well with grilled chicken.

JUNE/JULY 2018

24/05/2018 12:04


THE COOKCENTRE COLLECTION. To find out more about the collection of range cookers from Belling, please contact Glen Dimplex Ireland on t: 00 353 1 842 4833 e: salesireland@glendimplexireland.com w: www.glendimplexireland.com

Belling rangeBelling Cookcentre A4 April EF131_065 Ad.indd 2 2018.indd 1

19/04/2018 12:05 08:52 24/05/2018


Summer Skewers

Does anything scream summer quite like barbecued skewers?

66 Easy Food

EF131_066-071_Skewers.indd 66

JUNE/JULY 2018

24/05/2018 10:32


what’s for dinner? skewers

www.easyfood.ie

EF131_066-071_Skewers.indd 67

Easy Food 67

24/05/2018 10:32


Steak fajita skewers Servings 6-8

800g sirloin steak, cut into cubes 1 tbsp cumin 1 tbsp chilli powder 1 tbsp garlic powder Salt and black pepper 2 green peppers, cut into cubes 2 red peppers, cut into cubes 1 large white onion, cut into cubes 8-10 skewers (soaked in water for 20 minutes if wooden)

68 Easy Food

1 Preheat a barbecue or griddle pan to a medium-high heat. 2 Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the cubes of steak are evenly coated. 3 Slide a piece of steak down one of the skewers, followed by pieces of green pepper, red pepper, and onion. Repeat until there is only a 3cm gap on the top of the skewer. 4 Repeat with the remaining skewers.

5 Grease the surface of the barbecue or griddle pan by rubbing with a tongs and some oiled kitchen paper. 6 Cook the skewers for about 10-15 minutes with the lid closed, flipping them halfway.

Per Serving 215cals, 6.8g (2.4g saturated), 5.6g carbs (2.3g sugars), 31.5g protein, 1.4g fibre, 0.09g sodium

x

JUNE/JULY 2018


what’s for dinner? skewers

Roasted veggie skewers Servings 6-8

4 tbsp olive oil 2 tbsp lemon juice 1 tbsp dried oregano Salt and black pepper 2 courgettes, sliced into rounds 200g chestnut mushrooms 2 medium red onions, cut into cubes 2 red peppers, cut into cubes 2 yellow peppers, cut into cubes 4-5 skewers (soaked in water for 20 minutes if wooden)

www.easyfood.ie

1 Preheat a barbecue or griddle pan to a medium-high heat. 2 Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed. 3 Slide a courgette slice down one of the skewers, followed by pieces of mushroom, red onion, and peppers, repeating until there is just a 3cm gap remaining at the top of the skewer.

4 Repeat using the remaining skewers and vegetables. Brush each skewer liberally with the oil mixture. 6 Cook the skewers for 12-18 minutes with the lid closed, flipping halfway.

Per Serving 112kcals, 7.5g (1.1g saturated), 11.4g carbs (2.6g sugars), 2.7g protein, 2.5g fibre, 0.03g sodium

x

Easy Food 69


Teriyaki chicken skewers Servings 6-8

500g chicken thigh fillets, cut into cubes 250ml soy sauce 150g brown sugar 1 tbsp sesame seeds 4 spring onions, chopped 1 pineapple, cut into cubes 4-5 skewers (soaked in water for 20 minutes if wooden) 1 Preheat a barbecue or griddle pan to a medium-high heat.

2 In a bowl, combine the chicken, soy sauce, brown sugar, sesame seeds and spring onions, stirring to coat the chicken. Cover and place in the fridge to marinate for at least two hours. 4 Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 3cm gap at the top. 5 Repeat with the remaining chicken, pineapple and skewers. 6 Grease the surface of the barbecue or griddle pan by rubbing with a tongs and some oiled kitchen paper. 7 Cook the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during barbecuing. Per Serving 237cals, 5.3g (1.4g saturated), 27.2g carbs (23g sugars), 20.8g protein, 1.2g fibre, 1.955g sodium

x

70 Easy Food

JUNE/JULY 2018


what’s for dinner? skewers

Spicy prawn and chorizo skewers Serves 4-6

300g chorizo, cut into cubes 20 raw prawns, peeled and deveined 2 tsp harissa 2 garlic cloves, crushed Juice of ½ a lemon 60ml mayonnaise 60ml natural Greek yoghurt 3 tbsp fresh parsley, chopped 1 Preheat a barbecue or griddle pan to a medium-high heat. 2 Slide a piece of chorizo down the skewer, alternating between chorizo and

www.easyfood.ie

EF131_066-071_Skewers.indd 71

prawns, until there is a 3cm gap on the top of the skewer. 3 Repeat with the remaining skewers. 4 Grease the surface of the barbecue or griddle pan by rubbing with a tongs and some oiled kitchen paper. 5 Cook the skewers for about 12-18 minutes with the lid closed, flipping them halfway. 6 Whisk together the harissa, garlic, lemon

juice, mayonnaise, yoghurt and parsley. Drizzle on top of the skewers to serve, or serve on the side for dipping.

Per Serving 279cals, 18.3g (18.3g saturated), 4.8g carbs (0.9g sugars), 22.3g protein, 0.1g fibre, 0.667g sodium

Easy Food 71

24/05/2018 10:32


Smokin

BONES Cooking with a smoker is a traditional — and truly delicious — barbecue favourite

Note:

Recipes and images from The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas by Paula Forbes Published by Abrams €26/£22.99 Photographs by Robert Strickland

72 Easy Food

These re cipes require a smoker — shop-b ought or homema de — to prepare .

JUNE/JULY 2018


cooking for fun meat smoking

Central Texas–style smoked brisket Serves 10–12 “Traditionally, Central Texas barbecue is seasoned with just salt and pepper. You can go that route if you want, or add a tablespoon each of any/all of the following: paprika, chile powder, cumin, or granulated garlic powder. Your call. Do note that if you don’t live in a barbecue region, you might have to call ahead and order a whole brisket from your butcher. Smoking the brisket will take at least 12 hours plus time to rest, so please prepare accordingly. If I plan to serve a brisket at 7pm for dinner, I take it out of the refrigerator at 5am that day at the latest.” 2 tbsp salt 2 tbsp coarse-ground black pepper 1 packer-cut brisket (about 5.4kg) 1 The night before you smoke the brisket, combine the salt, pepper, and optional seasonings together to prepare the rub. Trim the fat to between 6 and 12mm all over the brisket. Pat the meat dry and rub it generously with the seasoning, then set it on a sheet pan and cover it with plastic or foil. Refrigerate until morning.

www.easyfood.ie

EF131_072-075_Austin cookbook.indd 73

2 On the day of the smoke, take the brisket out of the refrigerator and let it come to room temperature while you get the fire going. 3 Prepare a smoker to around 107°C. Once you’ve held it at that temperature for about 30 minutes, place the brisket directly on the grates of the smoker, fat side up, with the thicker end closer to the fire. 4 Leave it alone for a while, while keeping the smoker’s temperature at 107˚C. After a few hours, you can check it periodically to take the internal temperature of the brisket, but otherwise don’t mess with it too much. 5 At first, the meat’s temperature will rise pretty steadily. But at a certain point, you’ll notice that the internal temperature of the brisket stops going up, somewhere around 71˚C/160°F. This is called the stall. If you wrap the brisket at this point, it will help you get through the stall. (Some people consider this cheating. You can skip this step if you like, but it will take longer.) You can wrap the brisket in butcher paper, which is what the pros do, or you can wrap it in parchment paper (not waxed paper) or foil. Make sure it’s fully wrapped, and put it back in the smoker. 6 Cook the brisket for several more hours, until the internal temperature of the meat reaches

93˚C Some pitmasters recommend going even higher, to 96˚C, if you can wait that long. 7 Take the brisket off the smoker and let it rest for at least one hour at room temperature, or longer in a cooler. Slice and serve. While the brisket cooks “When you start, the brisket is limp. It would just fall over your hand as you pick it up. As it cooks, it starts to shrink and tighten up. It’s pulling in that heat, that smoke, and it’s getting real tight. It’s kind of like if you were to step into a hot bath. You tense up at first, until you get used to the temperature, then you kind of loosen up. You don’t want any bounce back when you go to tap it. If you touch it and it’s like a watermelon, you have a long time to go. If you can start to get a little press in, but it wants to give you a bounce back, you need to cook it a little longer. It’s done when you’re almost able to put your thumb through it.” Lance Kirkpatrick, Stiles Switch Austin, Texas Per Serving 925kcals, 31.5g (11.9g saturated), 0.7g carbs (0g sugars), 149.8g protein, 0.3g fibre, 1.406g sodium

x

Easy Food 73

24/05/2018 10:33


From-scratch kielbasa Makes around 20 (15cm) sausage links. “Tom Micklethwait and his crew (Micklethwait Craft Meats) smoke all kinds of meat, but this tiny, acorn-adorned trailer is known for its house-made sausages. These can range from pork belly andouille to jalapeño cheddar to good old-fashioned Texas hot links. I’m partial to the kielbasa, a spicy sausage that mixes pork and beef. If you don’t like it spicy you can skip the chile flakes, but make sure you include the curing salt, a necessary sausage ingredient you can buy online. Make sure your equipment and ingredients are super clean and chilled when making sausage.” 1.8kg pork shoulder, cut into 2.5cm chunks

450g beef brisket, cut into 2½cm chunks 1½ tbsp salt ½ tsp pink curing salt 3 tbsp coarse-ground black pepper 2 tbsp minced garlic 1 tbsp yellow mustard powder ½ tsp grated nutmeg ¼ tsp ginger powder 4 tbsp fresh sage, finely chopped 1 tbsp red chilli flakes 75 ml pineapple nectar (or substitute pineapple juice) 115g natural (hog) sausage casings 1 Place the meat in the freezer until thoroughly chilled but not frozen, about 30 minutes. 2 Combine the salt, curing salt, black pepper, garlic, mustard powder, nutmeg, ginger, sage, chile flakes, and pineapple nectar in a large bowl and add the meat, making sure the meat

is thoroughly covered in the seasonings. Run the meat mixture through a meat grinder with a 6mm grinding disc, according to the manufacturer’s instructions. 3 Prepare the casings: Run cold water through them to open them up and check for holes. Place them in a bowl of cold water. 4 Add about 120ml cold water to a sheet pan and place it in front of a sausage stuffer. Fit one of the casings over the nozzle of the stuffer and put the meat mixture in the canister. Begin gently pushing the meat mixture through the stuffer, letting the stuffed sausage coil onto the sheet pan. When the casing is full, twist it off into 15cm links. Repeat until you’ve used up the meat mixture. 5 Cook in the smoker; these sausages can also be boiled or roasted or grilled, as you wish. Per Serving 313kcals, 20.8g (7.7g saturated), 1.7g carbs (0.5g sugars), 28.1g protein, 0.5g fibre, 0.775g sodium

x

74 Easy Food

EF131_072-075_Austin cookbook.indd 74

JUNE/JULY 2018

24/05/2018 10:33


cooking for fun meat smoking

Ribs Makes as many ribs as you have hungry friends (or room on your smoker) “Lance Kirkpatrick, pitmaster at Stiles Switch, acknowledges that ‘there are dozens if not hundreds of ‘recipes’ for pork ribs that mostly differ in the ingredients used for the rub, and whether the ribs are dry or wet.’ At Stiles Switch, he keeps it simple, and says this ‘ensures your best effort each time.’ So go crazy with the rubs — or don’t. Either way, this method will get you where you’re going.” Salt Black pepper Pork ribs, your choice of cut (Stiles Switch uses spare ribs) 1 Liberally salt and pepper both sides of the ribs and refrigerate overnight. 2 Prepare a smoker to 120˚C (250°F). 3 Place the ribs bone side down, with the thicker end of the rack pointed toward the firebox. Cook for one hour, then turn the ribs so the thinner end of the ribs points toward the firebox. Cook for another 40 minutes, then turn again. 4 At this point, start checking the ribs every 20 minutes. You’ll know they’re done when they have some give — they’ll flop over the side of a pair of tongs when you lift them off the pit. 5 Wrap the ribs and let them rest for at least 30 minutes before serving. Per Serving 765kcals, 59.1g fat (21.5g saturated), 0g carbs, 0g sugars, 54.6g protein, 0g fibre, 172g sodium

x

Top tip

Kirkpatrick recommends starting with a simple salt-and-pepper rub and then playing with chili powder, garlic, paprika, and flavored salts. If you like a wet rib, he recommends spritzing the ribs with apple cider vinegar or apple juice during cooking. If you like sweet ribs, try sprinkling with brown sugar toward the end of the cook — if you do it at the beginning, the sugar will burn.

www.easyfood.ie

EF131_072-075_Austin cookbook.indd 75

Easy Food 75

24/05/2018 10:33


Y L N O

HIP E C AM LAT CRE 44 OCO CE P. CH KIE I HES, COO DWIC SAN

5 9 . 5 €

Your guide to a del icious life without gluten GLU TE LOR N-FR RAIN EE Q E, P UICH .44 E

ithout cious life w e to a deli Your guid

Something Sweet

gluten

Fruity treats Meringue magic

Fresh

FLAVOURS

E TREAT THy

Mamm

MOTHER’S CH DAY BRUN

Expert advice TOP tips

eals

R BRE OASTED AD P PUD AND B LUM DIN UTT G, P ER .15

70+ S Sp ring M imple

TO BACK OL! SCHO

M err y a nd ES LUNCH LS AHEAD MAKE- IDWEEK MEA TS EASY M EA TR REE -F R A G SU

F URSEL EAT YO althy he UR

YO BOOST EM! E SYST

IMMUN

2017

15/11/

+ 0 8

a

GET

CR

ut

45 UK £5. .95 17 ROI 35 MN 20 AUTU

ur Love yo ness | all mad Meatb | ts desser tumnal es | Au getabl Root ve

2017

09/08/

EF131_076_EGF Ad.indd 89

d

nd

ver.i

Co

1_

_0

F5

Sup

er s

ala

ds|

L ig h

r ter

oas

ts|

BBQ

sau

sa

o ge t

10:09

14:06

er!

m

5 £5.4 UK 17 5.95 R 20 I3 RO MME SU

We S

um

g p p in

mmer cocktails

ers leftov

F -MIN RTY • 10 IDS’ PA •K

EG

n-ups’ picnic | Su

30/04/2018

NG LIVI THE EASY: EATS IS UTE TR OOD

d 1

G HIN RES S R E F C K TA I L CO

eat-free BBQ | Gr ow

um

PA R EATIVE

p le l S ims o n a e s s e a o u r it fav

ver.ind

01_Co

EGF6_

1

Best burgers | M

n

1

F a ll n t o A i

o ide t r gu

12:55

FA

ten t glu thou food i w rt life m fo e s ! C o v o u r it ZA ious fa PIZ TY! delic er.indd

01_Cov

and ipes ck qui y rec s ea

ig r b

9 18 16:3

05/02/20

gifts Edible ers | ree uten-fa k e it leftov aying gl m Clever P lu s: vice on st for Santah|o m e ! EGF9_01_C ad % over.indd at IAN 100 HExpert ast | Baking EW IND IRIS The big fe YOUR N KEAWAY

EGF7_

You

ue

| Fab fond

ht

luten hout g

45 UK £5. .95 2017 ROI 35 TER WIN

NAL S E A S OU R IT E S F AV O

ul bakes

| Beautif

dd 1

wit ILS us life COCKTA delicio ANidDe to a r guCANAPÉS

+

ith it!

_Cover.in

EGF8_01

LET’S y Part

You

Have fun w

cipes Retro re 100% b grub | IRISH Pu

ROI 35.95 UK £5.45 SUMMER 20 18

5 5 UK £5.4 ROI 35.9 201 8 SPRING

STIVE NEW FE ITES R U O V FA

P lu s:

vice Expert ad e re Gluten-f s travel tip

mers Surmecipe

70+

uide to Your g

ten hout glu life wit s u io c a deli

s|Q

u ic

ks

id e

d is

hes 17

20

/04/

27

:58

13

ON SALE NOW

1

24/05/2018 12:08


cooking for fun

GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE

78-93 IN THIS SECTION

SUMMER STAPLES, p78

No barbecue is complete without these crowd favourites

www.easyfood.ie

EF131_XX Intro Pages.indd 77

A BIT ON THE SIDE, p82

Impress guests with these next-level versions of classic sides

ICE CREAM SUN-DAZE, p88

Enjoy the lazy days of summer with these too-cool desserts

Easy Food 77

24/05/2018 14:23


SUMMER No barbecue is complete without these crowd favourties!

78 Easy Food

EF131_078-081_Burger.indd 78

JUNE/JULY 2018

24/05/2018 10:37


cooking for fun BBQ

Jalapeño Cheddar BBQ burger Makes 8 1 tbsp olive oil 1 large red onion, sliced 800g good-quality beef mince Handful of fresh parsley, finely chopped 1 tbsp mustard 1 tsp Worcestershire sauce 1 tsp ketchup 1 large egg 80g fresh breadcrumbs Salt and black pepper 8 burger buns 8 slices of Cheddar

www.easyfood.ie

EF131_078-081_Burger.indd 79

To serve: Pickled jalapeños Crispy bacon Barbecue sauce Lettuce Sliced tomatoes 1 Heat the olive oil in a pan over a medium heat and cook the onion for 5-6 minutes, stirring occasionally, until soft and coloured. Alternatively, cook these in a foil packet on the barbecue. 2 In a mixing bowl, combine the mince, parsley, mustard, Worcestershire sauce, ketchup, egg and breadcrumbs and season generously with salt and pepper. 3 Mix everything together until just combined using clean hands. 4 Turn the mixture out onto a clean work surface and divide into eight equal pieces. Shape each one into a burger patty. Use

your thumb to press an indentation into the centre of each. 5 Transfer the burgers to a tray, cover with cling film and place in the fridge to chill for one hour. Remove and allow to sit at room temperature for 20 minutes. 6 Cook the burgers on the barbecue over a high heat for two minutes on each side, then move them to a lower-heat area of the grill and cook for another five minutes on each side. 7 In the last minute of cooking, place a slice of cheese on top of each burger and lightly toast the buns. Serve the burgers topped with the caramelised onions, jalapeños, bacon, barbecue sauce, lettuce and tomato. Per Serving 500kcals, 13.5g (3.9g saturated), 49.1g carbs (3.5g sugars), 43.2g protein, 3.1g fibre, 0.709g sodium

Easy Food 79

24/05/2018 10:37


Loaded sausages with pickled slaw Makes 8 150g pickled gherkins, finely chopped ½ a red onion, finely chopped 1 tomato, finely chopped Ÿ small cabbage, finely shredded 60ml mayonnaise 3 tbsp Dijon mustard ½ tsp celery salt 8 good-quality pork sausages 8 baps or buns, split

1 Combine the gherkins, onion, tomato and cabbage in a large mixing bowl. Stir together the mayonnaise and mustard, then add to the bowl. Season with the celery salt and toss to combine. 2 Preheat the barbecue to a high heat. Cook the sausages, turning every few minutes, until thoroughly browned on all sides and cooked through. 3 Serve in toasted buns topped with the picked slaw. Per Serving 198kcals, 8.5g (1.6g saturated), 24.4g carbs (4.8g sugars), 6.4g protein, 1.9g fibre, 0.569g sodium

x

80 Easy Food

EF131_078-081_Burger.indd 80

JUNE/JULY 2018

24/05/2018 10:37


cooking for fun BBQ

Ca jun spiced chicken drumsticks Makes 10 1 tsp paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp dried oregano ½ tsp dried basil ¼ tsp dried thyme ¼ tsp cayenne pepper Salt and black pepper 3 tbsp olive oil 10 chicken drumsticks

www.easyfood.ie

EF131_078-081_Burger.indd 81

1 Combine all of the ingredients, except for the chicken, in a bowl. Add the chicke and toss to coat. Cover and refrigerate for at least one hour, or overnight if possible. 2 Preheat the barbecue to a medium-high heat. When ready to cook, remove the chicken from the marinade and cook for 2025 minutes, turning to cook on all sides, until completely cooked through. Per Serving 116kcals, 6.9g (1.3g saturated), 0.4g carbs (0.1g sugars), 12.7g protein, 0.2g fibre, 0.053g sodium

x

Easy Food 81

24/05/2018 10:37


A bit on the side Impress guests with these next-level versions of classic sides

Corn-on-the-cob with chilli garlic butter Serves 6 For the chilli garlic butter: 200g butter, softened 3 garlic cloves, finely chopped 1 red chilli, finely chopped 1 tsp cayenne pepper 2 tbsp fresh coriander, chopped Juice of ½ a lime

82 Easy Food

EF131_082-086_Sides.indd 82

For the corn on the cob: 4 ears of corn, husks removed 1 tbsp olive oil Salt and black pepper 1 In a bowl, combine all of the ingredients for the chilli garlic butter. Set aside. 2 Preheat the barbecue to a medium heat. Cut each of the ears of corn into three equal pieces. 3 In a bowl, toss the corn with the olive

oil and a generous pinch each of salt and black pepper. 4 Place the corn on the barbecue and cook for 10-12 minutes, turning occasionally, until tender. 5 Slather the cooked corn with the chilli garlic butter, to serve. Per Serving 353kcals, 30.6g fat (17.7g saturated), 20.5g carbs (3.4g sugars), 3.9g protein, 3g fibre, 0.235g sodium

JUNE/JULY 2018

24/05/2018 12:41


cooking for fun summer sides

www.easyfood.ie

EF131_082-086_Sides.indd 83

Easy Food 83

24/05/2018 12:41


Asparagus and Feta orzo salad Serves 4-6 60g pine nuts 1 vegetable stock cube 250g orzo 350g asparagus, woody ends snapped off, chopped into bitesized pieces 100g baby spinach, roughly chopped 12 kalamata olives, pitted and chopped ½ a red onion, finely chopped 60g Feta, crumbled For the dressing: 3 tbsp olive oil 84 Easy Food

EF131_082-086_Sides.indd 84

1 tbsp lemon juice 1 garlic clove, crushed Salt and black pepper Ÿ tsp dried chilli flakes 1 Toast the pine nuts in a dry pan over a medium heat for 2-3 minutes, shaking the pan frequently so that they don’t burn. 2 Bring a large pot of water to a boil and add the stock cube and orzo. Cook the orzo according to package instructions. Three minutes before the end of the cooking time, add the asparagus to the pot. 3 In a large bowl, combine the toasted pine nuts with the spinach, olives and red onion to a large bowl.

4 In a jug, whisk together all of the ingredients for the dressing. Pour half of the dressing over the spinach mixture and toss to combine. Set the remaining dressing aside. 5 When the orzo and asparagus are ready, drain well and add to the spinach mixture in the bowl. 6 Add the remaining dressing and stir everything together for a minute or two until the spinach wilts. 7 Crumble over the Feta and combine. Per Serving 340cals, 18g fat (3.3g saturated), 37.3g carbs (4.8g sugars), 9.9g protein, 3.9g fibre, 0.291g sodium

JUNE/JULY 2018

24/05/2018 12:41


cooking for fun summer sides

Granny Smith’s coleslaw Serves 6 For the dressing: 4 tbsp plain Greek yoghurt 3 tbsp apple cider vinegar 2 tbsp Dijon mustard 1 tbsp olive oil 1 tbsp honey 1 garlic clove, crushed Salt and black pepper

1 In a bowl, whisk together all of the ingredients for the dressing. 2 Add the cabbage, apples, carrots and onion and toss to coat in the dressing. Add extra seasoning to taste. 3 Cover and refrigerate until ready to use. Per Serving 113cals, 3.7g fat (1.1g saturated), 19.8g carbs (13.7g sugars), 2g protein, 3.8g fibre, 0.111g sodium

For the slaw: 200g cabbage, shredded 2 Granny Smith apples, cored and cut into thin matchsticks 2 large carrots, cut into thin matchsticks 1 red onion, sliced

www.easyfood.ie

EF131_082-086_Sides.indd 85

Easy Food 85

24/05/2018 12:41


Roasted potato salad Serves 6-8 900g baby potatoes 2 tbsp olive oil Salt and black pepper 100g pancetta or streaky bacon lardons, chopped 8 sun-dried tomatoes in olive oil, drained and chopped, plus 3 tbsp of their oil 1 garlic clove, crushed 1½ tsp Dijon mustard 20ml red wine vinegar 3 large handfuls of rocket 60g Parmesan, shaved

86 Easy Food

EF131_082-086_Sides.indd 86

1 Preheat the oven to 200ËšC/180ËšC fan/ gas mark 6. Line a large baking tray with parchment paper and set aside. 2 Scrub the potatoes well, halving or quartering large ones so they all measuring roughly 2cm pieces. 3 Arrange the potatoes in a single layer on the prepared baking tray. Drizzle with the olive oil and season with salt and pepper. Toss to coat. 4 Roast the potatoes for 30-35 minutes, tossing and rotating the tray halfway through, until browned and tender. Allow to cool for five minutes. 5 Heat a large pan over medium-high heat. When hot, add the pancetta and cook for

3-4 minutes until golden-brown and crispy. Use a slotted spoon to transfer to a plate lined with kitchen paper. 6 Pour any fat released from the pancetta into a small bowl and add the garlic, mustard, red wine vinegar and the oil from the tomatoes. Whisk until smooth. Season with salt and pepper. 7 Place the warm potatoes in a large bowl and add the pancetta, chopped sundried tomatoes and rocket. Drizzle with the dressing and toss to coat. 8 Top the salad with shaved Parmesan and serve immediately. Per Serving 258cals, 18g fat (4.4g saturated), 15.7g carbs (0.1g sugars), 10.4g protein, 3.2g fibre, 0.438g sodium

JUNE/JULY 2018

24/05/2018 12:42


gift guide local food

www.easyfood.ie

EF131_087_Hodgins_AD.indd 101

Easy Food 101

24/05/2018 12:57


88 Easy Food

EF131_088-093_IceCream.indd 88

JUNE/JULY 2018

24/05/2018 13:01


cooking for fun ice cream

ICE CREAM

sun-daze Enjoy the lazy days of summer with these too-cool desserts

www.easyfood.ie

EF131_088-093_IceCream.indd 89

Easy Food 89

24/05/2018 13:02


Chocolate cherry ice cream sandwiches Makes 10 1 litre vanilla ice cream, softened 100g white chocolate, grated Pink food colouring, as needed 200g cherries, pitted, finely chopped 20 double chocolate cookies 100g dark chocolate, melted

90 Easy Food

EF131_088-093_IceCream.indd 90

1 Spoon the ice cream into a large bowl. Beat in the white chocolate and a few drops of food colouring until a pink shade is reached. 2 Fold through the cherries. Pour into a freezer container and freeze until firm. 3 Place a tray lined with parchment paper into the freezer. Spoon about four tablespoons of ice cream onto the rippled side of half of the cookies. Sandwich together with the remaining cookies,

pressing together so the ice cream reaches the edges. Smooth the edges with a knife dipped in warm water. 3 Freeze again until ready to serve. Per Serving 258kcals, 12.9g (7.9g saturated), 33.8g carbs (20.3g sugars), 2.3g protein, 0.9g fibre, 0.086g sodium

JUNE/JULY JUNE 2018

24/05/2018 13:02


cooking for fun ice cream

Banana split pavlova Serves 8 For the pavlova: 6 egg whites 300g caster sugar 2 tsp white vinegar 1 tbsp cornflour For the topping: 300ml vanilla ice cream 300ml chocolate ice cream 300ml strawberry ice cream 300ml whipped cream 150ml strawberry sauce 150ml chocolate sauce 4 bananas, thickly sliced or halved lengthwise

www.easyfood.ie

EF131_088-093_IceCream.indd 91

150g strawberries, halved 60g salted peanuts, chopped Glacé or maraschino cherries 1 Preheat the oven to 120°C/100˚C fan/ gas mark ½ and line a baking tray with parchment paper. 2 Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar has dissolved. Add the vinegar and cornflour and fold until just combined. 3 Spoon the meringue onto the lined tray and use a spatula to shape into a 20cm disc. Bake in the oven for 1½ hours or

until the pavlova is dry to the touch. Turn off the oven and leave inside, with the door ajar, to cool completely; this will likely take about 4-5 hours, or overnight if possible. Transfer to a serving plate. 4 Line two large baking trays with parchment paper. Add scoops of each ice cream flavour to the tray and freeze until firm. 5 Place the pavlova on a serving plate. Dollop with whipped cream and top with the ice cream scoops. Drizzle with sauces and top with bananas, strawberries, peanuts and cherries. Serve immediately. Per Serving 711kcals, 31.9g (18.1g saturated), 101.6g carbs (86.9g sugars), 10.8g protein, 3.8g fibre, 0.13g sodium

Cover

Cook the

Easy Food 91

24/05/2018 13:02


92 Easy Food

EF131_088-093_IceCream.indd 92

JUNE/JULY JUNE 2018

24/05/2018 13:02


cooking for fun ice cream

Oreo fudge ice cream sandwich cake Serves 16 12 ice cream sandwiches (we used Icebergers) 250ml chocolate fudge sauce 300ml whipped cream 150g Oreos Salted caramel sauce 1 Layer three of the ice cream sandwiches into a 900g loaf tin lined with cling film. 2 Spread with a layer of chocolate sauce, then add a layer of whipped cream and some Oreos. 2 Continue layering in alternating patterns until you use all of the ice cream sandwiches. Spread the top with the whipped cream. 3 Drizzle some caramel sauce and the rest of the chocolate fudge sauce over the top. Add the remaining Oreos, roughly crushing some to scatter over. 4 Freeze for four hours until firm. Leave to come to room temperature for a few minutes before removing from the tin and cling film. Slice to serve. Per Serving 309kcals, 17.2g (10.6g saturated), 36.4g carbs (21.6g sugars), 5.3g protein, 0.8g fibre, 0.308g sodium

www.easyfood.ie

EF131_088-093_IceCream.indd 93

Easy Food 93

24/05/2018 13:02


y & baby Ireland s’ No.1 pregnanc easy parenting

42

t For You

ways to wind your baby

for precious newborn skin

EASY AND FUN

• Family food • Crafty fun APRIL / MAY 2018

11

ISSUE

April / May 2018

Expert Advice Jus

• Weaning tips • Caring Breastfeeding tongue tie

yparentingmagazine

magazine

kids birthday party ideas

WHAT HAPPENS WHEN YOUR WATERS BREAK?

EXPERT ADVICE: HELP YOUR TODDLER TO TOILET TRAIN

pregnancy diet dos and don’ts

Real mums... real solutions

Birth story, baby diary, family recipes, & crafts

£2.70 – UK

€2.90 – ROI

13/10/2017 11:20

ON SALE NOW! EF131_094_Easy Parenting_Ad.indd 96

24/05/2018 12:18


kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS

96-100 IN THIS SECTION

SUNNY SALADS, p96

This month's Home Ec expert shares tips for making the healthiest summer salads

www.easyfood.ie

EF131_XX Intro Pages.indd 95

EASY JUNIORS, p99 Give pizza a fruity twist with this homemade treat!

Easy Food 95

24/05/2018 14:23


SUNNY SALADS Sinead Keegan of Trinity Comprehensive School in Ballymun, Dublin, shares tips for making the healthiest summer salads

Summertime means salad time, but how do we achieve that all-important balance between satisfaction and being healthy? A bowl of greens will often leave us thinking about the next snack shortly after eating, while many of the more filling salad options are loaded with unwanted calories. Get inspired to create nutritious, filling salads this summer with these salad dos and don’ts.

DO 4 Go for different greens Iceberg lettuce is mainly water, and therefore lacks essential nutrients such as vitamins and fibre. Choose darker greens such as spinach, baby kale, watercress and romaine lettuce. These greens will add extra flavour and are more nutritious than iceberg. 4 Pack in the protein and heart healthy oils Protein and healthy oils are an important part of our daily diet, and are an excellent opportunity to add flavour and texture to a salad. Add some punch to your leaves with these healthy options: Flax seeds and nuts, beans, boiled eggs, barbecued or grilled lean meats, fish, chickpeas and/or lentils. 4 Make your own Prepared salads are often loaded with nutrient-poor ingredients and come with

96 Easy Food

EF131_096-097_Home Ec.indd 96

a pack of creamy, high calorie dressing. While tempting and very convenient, they will do little to boost your nutrient intake or reduce your waistline. 4 Make it colourful Fresh fruits and vegetables are excellent sources of antioxidants, vitamins and minerals as well as being low in calories. Including a variety of colour also adds aesthetics, making your salad more.

DON'T

fruits, vegetables, and lean proteins.

✗ Add croutons Although tasty, croutons add little nutritional value and are often high in fats, calories and additives. Try including some nuts or roasted pumpkin seeds instead for that added crunch.

✗ Go over the top Although favourite toppings such as grated cheese and bacon add flavour, they can also turn an otherwise nutritious salad into a calorific disaster. Choose a couple of teaspoons of shaved Parmesan for that cheesy flavour or some nuts to add crunch.

✗ Drench your leaves Adding dressings to salads can cause the calorie count to soar and conceal the natural flavours of the salad. Ask for your dressing on the side when dining out, and mix in a little at a time until you are happy with the flavour.

✗ Go crispy with proteins Crispy is code for breaded and fried in unwanted extra fats. Opt for grilled, steamed or poached proteins such as chicken, fish or eggs.

✗ Get bored Mix it up. Avoid falling into the routine of making the same salad again and again, which will cause your once interesting and healthy salad to become a forgotten bowl at the back of the fridge. Be brave and experiment with different leaves,

JUNE/JULY 2018

24/05/2018 12:35


kids’ kitchen home ec

TABBOULEH Serves 4 150ml water Pinch of salt 100g couscous 1 tbsp fresh mint, parsley and coriander, chopped 1 tomato, chopped ½ a pomegranate, seeds removed ½ red onion, finely chopped Zest and juice from ½ lemon 2 tbsp olive oil 1 Boil the water and add the pinch of salt. Add the couscous, stir once, cover and remove from the heat. Set aside for 10 minutes to soften. 2 When the couscous has softened, mix in all of the other ingredients and pour into a serving dish. Fluff up the salad with a fork before serving. 3 Garnish with a lemon wedge and some mint leaves. Per serving:556kcals, 22.9g fat (11.1g saturated), 48.6g carbs (6.2g sugars), 38.3g protein, 2.3g fibre, 0.409g sodium

x

SALADE NIÇOISE Serves 2 1 head of romaine lettuce 3 tomatoes, quartered 2 hard boiled eggs, quartered 6 anchovy fillets, halved lengthways 12 olives 2 tsp capers 200g cooked tuna 1 red pepper, deseeded cut into strips 6 tbsp olive oil 1 garlic clove, crushed Salt and black pepper 1 tbsp fresh tarragon, chopped

1 Keep the lettuce whole and wash well. Remove the outer leaves and arrange around the edge of a serving bowl. Chop the remaining lettuce into large chunks and place in the centre of the bowl. 2 Add the tomatoes, hard boiled eggs, anchovy fillets, black olives, capers, tuna and red pepper. 3 Mix the oil with the garlic, salt and pepper and the tarragon. Spoon this dressing evenly over the salad and toss lightly before serving.

Per serving: 556kcals, 22.9g fat (11.1g saturated), 48.6g carbs (6.2g sugars), 38.3g protein, 2.3g fibre, 0.409g sodium

x

www.easyfood.ie

EF131_096-097_Home Ec.indd 97

Easy Food 97

24/05/2018 12:35


Supporting Families in Ireland for 17 Years

Join eumom.ie for: • Expert • Real

advice tailored for you

FREE GIFT BAG

mom experiences

• Amazing

competitions

AND a gift bag full of FREE goodies EF131_098_EU Mom Ad.indd 98

24/05/2018 14:27


kids’ kitchen easy juniors

Easy Food juniors

Give pizza a fruity twist with this homemade treat

www.easyfood.ie

EF131_099-100_Easy Juniors.indd 99

Easy Food 99

24/05/2018 12:36


Fruit pizza Serves 8

1

2

3

4

5

6

:-)

Easy Food juniors

ep! and ke Cut out

300g oats 120g oat flour ½ tsp ground cinnamon 1 tsp pure vanilla extract 250g honey 3 tbsp vegetable oil (or coconut oil, melted) For the topping: 200ml vanilla yoghurt 80g blackberries 80g raspberries 100g strawberries, sliced 2 mandarins, peeled 1 medium kiwi, peeled and sliced

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 23cm springform tin with parchment paper and set aside. 2 In a large bowl, combine the oats, oat flour, cinnamon and vanilla together. Mix in the honey and oil until the dough is combined and sticks together. 3 Spread the mixture into the prepared tin and press down firmly with a spatula or the bottom of a glass cup. 4 Bake the base in the preheated oven for 10 minutes. Remove from the oven and allow to cool completely. 5 Spread the yoghurt evenly all over the top of the cooled crust. 6 Decorate in colourful patterns with your favourite fresh fruit. Enjoy immediately or place in the fridge to cool and set. Per Serving 135cals, 0.2g fat (0g saturated), 36.8g carbs (32.3g sugars), 0.8g protein, 2g fibre, 0.001g sodium

100 Easy Food

EF131_099-100_Easy Juniors.indd 100

JUNE/JULY 2018

24/05/2018 12:36


make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES

102-118 IN THIS SECTION

SUNSHINE TREATS, p102

These summertime snacks are begging to be enjoyed on a sunny day

www.easyfood.ie

EF131_XX Intro Pages.indd 101

LIGHT AND LEAN, p106

Show off seasonal produce in these vibrant summer salads

OH MY GOODNESS!, p110

Enjoy summer in a glass with blogger Aoife Howard's nutritious tropical smoothie

FEEL GOOD FOOD, p112

These recipes are perfect for battling bloating and digestive distress this summer

Easy Food 101

24/05/2018 14:34


Sunshine treats These summertime snacks are begging to be enjoyed on a sunny day!

brought to you by

Strawberry ice pops Makes 8 1kg ripe Irish strawberries, de-stemmed and roughly chopped 1 Add half of the strawberries to a food processor and purĂŠe until smooth. Strain through a sieve to remove any seeds. 2 Add the remaining chopped strawberries to ice lolly moulds. Pour in the purĂŠed strawberry mixture. Freeze for at least four hours until firm. Per Serving 58kcals, 0.5g fat (0g saturated), 14g carbs (8.7g sugars), 1.1g protein, 3.1g fibre, 0.003g sodium

x

102 Easy Food

EF131_102-105_Summer Treats.indd 112

JUNE/JULY 2018

24/05/2018 12:37


make it healthy! treats

www.easyfood.ie

EF131_102-105_Summer Treats.indd 113

Easy Food 103

24/05/2018 12:37


Summer smoothie Serves 2-3 1 ripe peach, pitted 50g blueberries 300g Irish strawberries 1 ripe banana 150ml coconut milk A large handful of ice cubes 1 Combine all of the ingredients in a blender and purĂŠe until smooth. Serve immediately or pack into a travel cup to drink on the go. Per Serving 312kcals, 19g fat (16.2g saturated), 37.9g carbs (23.9g sugars), 4.1g protein, 8.8g fibre, 0.013g sodium

x

104 Easy Food

EF131_102-105_Summer Treats.indd 114

JUNE/JULY 2018

24/05/2018 12:38


make it healthy! treats

Strawberry granola parfaits Makes 4 400g low-fat Greek yoghurt 300g Irish strawberries, sliced For the granola: 100g pure oats 50g flaked almonds Pinch of cinnamon Pinch of salt 60ml honey 2 tbsp vegetable oil ½ tbsp vanilla extract

www.easyfood.ie

EF131_102-105_Summer Treats.indd 115

1 Preheat the oven to 150ËšC/130ËšC fan/gas mark 2. Toss the oats, almonds, cinnamon and salt in a large bowl. 2 Whisk the honey, oil and vanilla in a small bowl. Pour over the oats and stir to coat. Spread onto the tray and bake for 45 minutes, stirring every 15 minutes. 3 Leave the granola to cool completely, then press half of the mixture into the bottom of four serving glasses. Store the rest for later. 4 Layer with the yoghurt and strawberries until the glasses are filled. Serve chilled or at room temperature. Per Serving 122kcals, 13.7g (3.7g saturated), 31.4g carbs (11.5g sugars), 11.7g protein, 5g fibre, 0.029g sodium

Easy Food 105

24/05/2018 12:38


LIGHT & LEAN Show off seasonal produce in these vibrant summery salads

Berries and stone fruit with lime-poppy seed vinaigrette Serves 4 350g fresh strawberries, hulled and sliced 200g fresh raspberries 200g fresh blueberries 2 peaches, halved and sliced 2 plums, halved and sliced A handful of fresh mint leaves, finely chopped For the lime-poppy seed vinaigrette: 2 tbsp plain yoghurt 2 tbsp extra-virgin olive oil 2 tbsp black poppy seeds 1 tsp honey Zest and juice from 1 lime 1 Arrange the strawberries, raspberries, blueberries, peaches and plums evenly across a large platter. Sprinkle the mint evenly on top. 2 To make the vinaigrette, in a small jar, combine the yoghurt, oil, poppy seeds, honey, and lime zest and juice and shake well for about 30 seconds. Drizzle the vinaigrette evenly over the mixed fruit and serve immediately. Per Serving 226kcals, 10.1g fat (1.2g saturated), 35.9g carbs (24.3g sugars), 3.9g protein, 8.9g fibre, 0.004g sodium

106 Easy Food

EF131_106-108_Salad Days.indd 106

JUNE/JULY 2018

24/05/2018 12:42


make it healthy! salad

Roasted aubergine with coriander vinaigrette Serves 6-8 1.2kg small aubergine (Asian aubergine, if possible), stemmed and halved lengthwise, then cut into 10cm pieces 2 tbsp extra-virgin olive oil For the coriander vinaigrette: 4 spring onions, thinly sliced 6 tbsp fish sauce 6 tbsp freshly squeezed lime juice (from about 2 limes) 3 shallots, minced A small handful of fresh coriander, chopped 2 tbsp sugar 4 tsp red chilli flakes Seeds from ½ a pomegranate (optional) 1 Preheat the oven to 190˚C/170˚C fan/ gas mark 5. Put the aubergine into a large mixing bowl and drizzle with the oil, mixing well to coat each piece. 2 Put the aubergine on a parchment-lined baking sheet, cut side-down, and roast in the oven for 20-30 minutes, or until the aubergine is deep brown on one side. 3 While the eggplant is aubergine, make the vinaigrette. In a large mixing bowl, combine the onion, fish sauce, lime juice, shallot, coriander, sugar and chilli flakes. Use a whisk to dissolve the sugar. 4 When the aubergine is nicely brown, remove it from the oven and add it immediately to the vinaigrette. Using a spatula, gently fold the aubergine into the vinaigrette so all the pieces are evenly coated. Set aside for 10 minutes. This allows the flavours to infuse and develop. Garnish with the pomegranate seeds, if using, and serve. Per Serving 94kcals, 3.8g fat (0.5g saturated), 15.3g carbs (8.5g sugars), 2.5g protein, 6g fibre, 1.048g sodium

x

Recipes and images from Salad Days By Amy Pennington Published by Sasquatch Books €19.99/£17 All rights reserved

www.easyfood.ie

EF131_106-108_Salad Days.indd 107

Easy Food 107

24/05/2018 12:42


Charred onion and balsamic cherries with mustard greens Serves 4 5 torpedo onions or other small, ovalshaped onions, thinly sliced 4 tbsp extra-virgin olive oil, divided 450g fresh cherries, pitted and halved 1 tsp honey 1 tsp apple cider vinegar ½ tsp salt, plus more for seasoning 4 cups mizuna or mustard green mix Freshly ground black pepper 1 Preheat the oven to 230ËšC/210ËšC fan/ gas mark 8. Spread the onions on a large baking tray and toss with three tablespoons of the oil. Roast the onions for about 20 minutes until they are charred and the edges are blackening, turning them halfway through. 2 While the onions are roasting, put the cherries, honey, vinegar and salt in a large bowl. Toss to combine together, then set aside. 3 When the onions are done roasting, add them to the bowl, scraping all the oil from the baking sheet into the bowl. Cover the bowl with a plate or piece of cling film and set it aside to cool, about 20 minutes. 4 Once the cherry-onion mixture has cooled to warm, add the mizuna and the remaining oil to the bowl. Toss until well combined and season to taste with salt and pepper. Serve immediately.

Per Serving 279kcals, 14.2g fat (2g saturated), 37.8g carbs (2.4g sugars), 2.3g protein, 2.5g fibre, 0.327g sodium

x

108 Easy Food

EF131_106-108_Salad Days.indd 108

JUNE/JULY 2018

24/05/2018 12:42


SIGN UP TO THE ALL NEW

EASYFOOD.IE

Want all this straight to your inbox? Sign up to our monthy newsletter!

• TRIED AND TESTED RECIPES • COOK-ALONG VIDEOS • TIPS FROM OUR TEST KITCHEN • FOOD NEWS • COMPETITIONS

EF131_109_Easy_Food_web_AD Folder.indd 132

24/05/2018 16:26


Goodness! OH MY

Enjoy summer in a glass with this delicious and nutritious tropical smoothie from blogger Aoife Howard

S

ummer has finally arrived in all its glory, bringing with it not only the welcome rays of sunshine, but also a wonderful bounty of fresh produce. Supermarket shelves begin to heave with a vibrant array of fruits and vegetables, all at their best. Just as the weather has changed, so too has my diet. Gone are the rich meals I crave in winter, replaced by lighter summer fare. Hearty stews give way to simple suppers; comforting soups are replaced by crisp salads and creamy hot chocolate by zingy juices. While I opt for lighter foods at this time of year, I am still drawn to sustaining foods that provide nourishment. Simplicity is the key for all things food-related in summer; I love quick, easy meals that can be thrown together in minutes, leaving me with plenty of time to enjoy the sun! I must admit that I’m not usually a smoothie or juice fanatic, but summer makes me a seasonal convert. This colourful concoction’s cooling and creamy texture is the perfect refreshment on a warm day, as well as a tasty way to stay hydrated. For a delicious alternative, place the chopped mango chunks in the freezer and blend from frozen with the remaining ingredients. This creates the most wonderful smoothie with a thick, moreish texture reminiscent

110 Easy Food

EF131_110-111_Oh my goodness.indd 110

of soft serve ice cream. Scatter with a selection of toppings such as chopped nuts, crunchy granola, a drizzle of creamy nut butter or plump summer fruits. This smoothie’s vibrancy and fresh flavour make it summer in a glass. Ripe, juicy mangoes combine beautifully with nourishing kale. The mango takes centre stage in this glorious green concoction; its buttery texture creates a velvety and thick smoothie. A dash of zingy lime and a hint of cooling coconut are the perfect partners to the mango’s sweetness and make this the perfect tropical green smoothie. Forget green smoothies for breakfast, I could happily drink this all day long, al fresco of course. Even if the sun doesn’t make an appearance, the tropics are just one sip away!

Aoife is a medical student and food blogger. She loves to create simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com

"This colourful concoction’s cooling and creamy texture is the perfect refreshment on a warm day as well as a tasty way to stay hydrated."

Mango, kale, coconut and lime smoothie Serves 1 1 ripe mango, peeled and cut into chunks 2 handfuls of kale 120ml coconut water, plus extra if needed Juice of 1 lime 1 passion fruit 1 Place the mango in a blender or food processor along with the kale, coconut

water and juice of the lime. Blend until smooth, adding more coconut water if desired. 2 Pour into a serving glass and top with the passionfruit pulp. Per Serving 286kcals, 1.7g (0.5g saturated), 69.7g carbs (51.8g sugars), 6.2g protein, 9.8g fibre, 0.164g sodium

x

JUNE/JULY 2018

24/05/2018 12:45


make it healthy summer smoothie

www.easyfood.ie

EF131_110-111_Oh my goodness.indd 111

Easy Food 111

24/05/2018 12:45


make it healthy summer smoothie

www.easyfood.ie

EF131_110-111_Oh my goodness.indd 111

Easy Food 111

24/05/2018 12:45


food FEEL-GOOD

THESE RECIPES ARE PERFECT FOR BATTLING BLOATING AND DIGESTIVE DISTRESS THIS SUMMER

Photos and images from Beat the Bloat by Maeve Madden Published by Kyle Books €17/£14.99 Image credit: Claire Pepper and Tamin Jones

112 Easy Food

EF131_112-118_Beat the bloat.indd 112

JUNE/JULY 2018

24/05/2018 14:36


make it healthy! beat the bloat

www.easyfood.ie

EF131_112-118_Beat the bloat.indd 113

Easy Food 113

24/05/2018 14:36


SLAW MONSTER BURGER AND FRIES Serves 4 800g lean turkey mince 1 egg, beaten 1 tbsp extra virgin olive oil 1 small shallot, chopped 1 garlic clove, crushed 1 tsp dried oregano 80g lettuce, shredded 2 tomatoes, sliced For the sweet potato fries: 2 large sweet potatoes, cut into 5mm thick slices 1-2 tbsp coconut oil, melted Seasoning of choice For the slaw: ½ red cabbage, shredded

114 Easy Food

EF131_112-118_Beat the bloat.indd 114

2 medium carrots, grated 15g flat leaf parsley, chopped 120g vegan mayonnaise 1 tbsp apple cider vinegar 1 tbsp Dijon mustard ½ tsp celery seeds Squeeze of lemon (optional) Salt and freshly ground black pepper

1 Preheat the oven to 180°C/gas mark 4. Line a baking tray with greaseproof paper and pop it in the oven to heat. 2 In a large bowl, mix the sweet potato fries with the coconut oil. Add a little seasoning as the oil will help the spices stick to the sweet potatoes. Evenly arrange the fries on the preheated baking tray and bake for 40 minutes. You will need to turn them halfway through to ensure that all sides are cooked. 3 Combine the turkey, egg, oil, shallot and

garlic in a bowl. Mix well and shape into four patties. Season the patties with the oregano and some black pepper. Place on the grill and cook for 10 minutes, turning them over after five minutes. 4 Meanwhile, make the slaw. Combine the cabbage, carrots and parsley into a big bowl. 5 In a separate bowl, stir together the mayo, vinegar, mustard and celery seeds and season with salt and black pepper — sometimes I add a squeeze of lemon. Pour the dressing over the shredded slaw veggies and mix well. 6 When the patties are cooked through, serve topped with lettuce and tomatoes and the fries and slaw alongside.

Per Serving 527kcals, 23.6g fat (3.9g saturated), 35.6g carbs (6.8g sugars), 45g protein, 7.4g fibre, 0.33g sodium

JUNE/JULY 2018

24/05/2018 14:36


make it healthy! beat the bloat

PRAWN COURGETTI Serves 2 1½ tbsp olive oil Ÿ tsp chilli flakes 200g raw king prawns, peeled 70ml white wine 2 tbsp lemon juice 2 courgettes (about 350g), spiralised Salt and freshly ground black pepper 20g flat leaf parsley, chopped, to serve 1 Place a large frying pan over a medium heat. Add the oil and heat it for one minute, then add the chilli flakes and cook for one minute, stirring constantly. Add the prawns and cook for about three minutes, stirring as needed, until they are cooked through and have turned pink. Season the

www.easyfood.ie

EF131_112-118_Beat the bloat.indd 115

prawns with salt and black pepper and then, using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan. 2 Add the wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan and cook the liquid for two minutes. 3 Add the courgettes and cook, stirring occasionally, for two minutes. 4 Return the prawns to the pan and toss to combine. Season with salt and black pepper, garnish with the fresh parsley and serve immediately. Per Serving 278kcals, 12.1g fat (2g saturated), 9g carbs (4.1g sugars), 29.3g protein, 3.1g fibre, 0.274g sodium

x

Easy Food 115

24/05/2018 14:36


CHICKS IN A BOAT Serves 3 1 x 400g tin of chickpeas, drained and rinsed 1 tsp ground turmeric 1 tsp chilli powder 1 spring onion (green part only), chopped 1 garlic clove, chopped (optional) 6 mint leaves 1 tsp ground cumin 1 tbsp sesame seeds 1 tbsp flaxseeds 1 tbsp olive oil 6 large lettuce leaves, to serve For the avocado mix: 2 avocados, halved, stoned and roughly chopped 2 tomatoes, chopped 1 tbsp lime juice 1 spring onion (green part only), finely sliced A bunch of basil leaves, torn 1 green pepper, deseeded and finely chopped 6 walnuts, crushed 1 First make the avocado mix. In a medium mixing bowl, smash up the avocados and tomatoes. Add the lime juice and mix until smooth. You can pop it into a blender if you prefer, but I like it chunky. Mix in the remaining ingredients, but only half the crushed walnuts, and season with a little salt. 2 Put the chickpeas, turmeric and chilli powder in a pan over a medium heat. Pour in 60ml water and cook for three minutes. Once all the water has been absorbed, add the remaining ingredients, except the lettuce, and stir for roughly one minute. Remove the pan from the heat and cover with a lid. 3 Wash and dry the lettuce leaves — these will be used as your boats. Fill each lettuce boat with two tablespoons of avocado mix and two tablespoons of chickpeas. Sprinkle with the reserved walnuts. Per serving: 687kcals, 43.9g fat (7.5g saturated), 62.6g carbs (11.6g sugars), 19.6g protein, 24.9g fibre, 0.034g sodium

v J v

GF

x

116 Easy Food

EF131_112-118_Beat the bloat.indd 116

JUNE/JULY 2018

24/05/2018 14:36


make it healthy! beat the bloat

: Top tip

orks h also w This dis ed h c a o p well with d of a te s in eggs ed. soft-boil

BEAR BOWL Serves 1 2 eggs ½ a sweet potato 30g spinach 100g cooked quinoa 1 tsp mixed seeds Salt and freshly ground black pepper

www.easyfood.ie

EF131_112-118_Beat the bloat.indd 117

1 Bring a pan of water to the boil, gently lower in the eggs and cook for seven minutes. Once cooked, transfer the boiled eggs (aka hot rocks) to a bowl of cold water and peel off the shells. 2 Cut a criss-cross in the sweet potato and pop it in the microwave for 5-7 minutes on high. 3 Steam the spinach in a steamer set over a pan of boiling water with the lid on for two minutes or until wilted. 4 Combine the sweet potato, spinach and quinoa

in a large bowl and toss everything together. 5 Spoon the sweet potato and quinoa mixture into a bowl and top with the boiled eggs, mixed seeds and a drizzle of olive oil. Season with salt and pepper. Per serving: 227kcals, 12.5g fat (3.2g saturated), 14.1g carbs (4.8g sugars), 15.4g protein, 4g fibre, 0.349g sodium

v

LF DF GF

x

Easy Food 117

24/05/2018 14:36


THAI GREEN CURRY Serves 4 600g skinless chicken fillets, diced 1 x 400ml tin of coconut milk 120ml chicken stock or water 1 tsp fish sauce 1 tsp coconut palm sugar or ½ tsp stevia 2 red peppers, deseeded and cut into strips 100g baby corn A small handful of spring onions (green parts only), cut into strips For the curry paste: 2 lemongrass stalks, thinly sliced 3-4 green chillies, deseeded 4 spring onions (green parts only) 1 tbsp freshly grated ginger 25g fresh coriander, chopped

118 Easy Food

25g Thai basil, plus extra to garnish 1 tsp ground coriander 1 tsp ground cumin 1 tsp fish sauce Zest of 1 lemon, plus the juice of ½

and warm over a low heat for 2–3 minutes. Add the chicken and stir, coating it in the curry paste. Cook for 4–5 minutes over a medium heat. Add the coconut milk, chicken stock, fish sauce and sugar or

½ tsp freshly ground black pepper 2 tbsp coconut oil

stevia and bring to the boil for 2 minutes. 3 Reduce the heat and add the red peppers, baby corn and spring onions. Simmer for at least 15 minutes until the sauce thickens. Serve over cauliflower rice. Garnish with basil or coriander leaves and add an extra squeeze of lemon juice for more brightness.

1 Start by making the curry paste. Add the lemongrass stalks to a food processor with the remaining curry paste ingredients. Whizz together until you end up with a thick, green paste. You will probably need to stop every now and then to scrape the sides down with a spoon to get all the ingredients to blend properly. If you don’t have a food processor you can also use a high-powered blender (such as a NutriBullet) – it may just take a little longer. 2 Add the curry paste to a large saucepan

Per Serving 646kcals, 43.1g fat (30.5g saturated), 19.8g carbs (7.2g sugars), 48.9g protein, 5.2g fibre, 0.494g sodium

x

JUNE/JULY 2018


All the know-how you need to develop your cooking skills and become an expert in the kitchen

EF131_120-123_Inside_Track.indd 119

24/05/2018 14:14


Weekly

MENU PLANNER

GET THE INSIDE SCOOP ON YOUR WEEKLY MEAL PLAN

TEST KITCHEN TIPS

• Pineapple and coconut ice pops: If you don’t have popsicle sticks, plastic spoons will work too! Alternatively, freeze the mixture in a baking tin and serve in scoops. • Saag Halloumi: Add some chopped red chillies for a pop of colour. Store any leftover Halloumi in a tub of lightly salted water in the fridge. Peel any leftover ginger and chop into 3cm chunks, then freeze for another time; the ginger can then be grated and used straight from frozen. • Pork and peach skewers with harissa and honey: No harissa? Make a homemade substitute by combining 2 garlic cloves, 2 tbsp olive oil, 2 tbsp tomato purée, 2 tbsp honey, 2 tsp cumin, 2 tsp coriander, ½ tsp medium or hot chilli powder and the juice of 1 lime. Whizz in a blender to combine. • Chorizo and egg salad: For a perfect gooey boiled egg, have the water already boiling before lowering in the egg gently. Cook for 5-6 minutes, then remove using a slotted spoon and transfer immediately to a bowl of iced water. • Linguine with lemon olive sauce and crunchy crumbs: To prep pasta ahead of time, cook it until just al dente, then cool under cold running water and toss in oil to stop it from sticking. FYI, this is also the best way to help pasta look just right in food photographs!

A bit on the side

our for making y s p ti p to r u O se rsions of the best-ever ve dishes classic side

 Potato salad

 Asparagus and Feta orzo

Speed up the roasting process by

salad: If you’re cooking for kids

parboiling the potatoes for a couple

as well as adults, it may be best

of minutes, then draining and

to leave out the olives. Goat’s

allowing to steam dry in the pan

cheese will work well here in

before roasting. Make the salad

place of the Feta, if preferred.

dressing in a jar instead of a bowl and you can simply close the lid

 Granny Smith’s slaw

and shake instead of whisking.

Use red or white cabbage according

Omit the bacon for an equally tasty

to your preference. Place the

vegetarian side dish.

sliced apple in a bowl of water with a little lemon juice to stop it

 Corn-on-the-cob

from going brown.

If you don’t get the weather for a barbecue, simply cook the corn on a griddle pan instead.

120 Easy Food

EF131_120-123_Inside_Track.indd 120

JUNE/JULY 2018

24/05/2018 14:14


from our kitchen to yours

Feeling

peachy

TEST KITCHEN TIPS

• If you don’t like the fuzz on peaches, you can skin them quickly by dropping them into a pot of boiling water for about 30 seconds, then immediately transferring them to cold water. The skins will slip right off in your hand. • Peach cobbler: This can be made out of season very successfully by using tinned peaches. During the summer, other stone fruits like apricots and plums will work just as well. • Healthy peach frozen yoghurt: When using the food processor, covering the inside of its bowl with cling film will save on washing up afterwards. • Barbecued lamb and peach salad: Swap in duck breasts and plums for an equally delicious salad.

REAP THE BENEFITS

• Peaches are a source of vitamins A, C, E, K, folate, pantothenic acid, calcium, magnesium, iron, manganese, phosphorous, zinc and copper. • Peaches are low in calories, contain no saturated fat or cholesterol, and are a good source of dietary fibre.

DID YOU KNOW?

• Peaches originated in Northwest China, but are now found across the world. There are over 2,000 varieties of peach. • In Hungary, peaches are often referred to as the “fruit of calmness,” and eating them is believed to reduce the effects of anxiety.

Ice cream, you scream TEST KITCHEN TIPS

• Chocolate cherry ice cream sandwiches: When purchasing fresh cherries, ensure they still have their stems attached, as this will ensure that they stay fresh for longer. • Banana split pavlova: Always ensure that your bowl is spotlessly clean and dry before you begin to make meringue.

HISTORY BITES • A kind of ice cream was invented in China about 200BC when a milk and rice mixture was frozen by packing it into snow. • The Roman emperor Nero sent slaves up mountains to bring back fresh snow, which was then flavoured with fruit and served as an early form of ice cream.

www.easyfood.ie

EF131_120-123_Inside_Track.indd 121

Easy Food 121

24/05/2018 14:14


EAT Ireland TEST KITCHEN TIPS • To keep the rhubarb chunky as we did, leave it as is; if you’d prefer it to be smoother, give it a good stir or whizz it with a stick blender. • If you have some extra compote left over, it’s delicious with yoghurt and granola for breakfast, or try folding it into whipped cream for an easy rhubarb mousse.

REAP THE BENEFITS • Goat’s cheese is lower in fat, cholesterol and calories than that made with cow’s milk, and is high in vitamins A, D and K, selenium, copper, thiamine and niacin. • Goat’s milk contains less lactose than cow’s milk, and many people with milk intolerances can comfortably consume goat’s milk products.

DID YOU KNOW? • If you give an average cow and an average goat the same amount of food, the goat will produce more milk than the cow. • There are approximately 500 million goats in the world, and it is estimated that 72% of the world’s milk consumption is from goats: more people eat goat meat, drink goat milk and eat cheese made from goat milk than any other animal.

Summer Skewers TEST KITCHEN TIPS

• If you’re using wooden skewers, always soak them in water for 30 minutes beforehand. This will prevent them from burning. • For an added level of flavour, try using rosemary sprigs in place of skewers. • Double-skewering the meat and vegetables makes sturdier kebabs that are easier to flip. • Brush the meat and vegetables lightly with oil for even cooking, and don’t have the barbecue or grill too hot.

122 Easy Food

EF131_120-123_Inside_Track.indd 122

• Steak fajita skewers: These are lovely served with salsa, sour cream or guacamole. • Teriyaki chicken skewers: Marinade the chicken in a sealable sandwich bag to save space in the fridge. Save the remaining marinade, bring to a boil and then reduce to make a sticky dipping sauce.

HISTORY BITES

DID YOU KNOW?

• Evidence of the use of skewers has been found stretching as far back as 300,000 years ago. In Schöningen, Germany, a stick with a burnt tip was found to have been used to cook meat over a fire. • Homer’s The Iliad includes a mention of pieces of meat being roasted on spits.

• The concept of cooking meat on skewers appears in cuisines around the world, including Indonesian satay, Japanese yakitori, Middle Eastern kebabs, Greek souvlaki, Andalucian pinchitos, West African suya, Peruvian anticucho, Italian arrosticini, Korean jeok, Portuguese espetada and even the United States’ corn dogs!

JUNE/JULY 2018

24/05/2018 14:14


from our kitchen to yours

Tear-out skills EXTRA TIPS FOR MAKING PERFECT BURGERS EVERY TIME • Always use mince with a decent fat content to avoid dry, tasteless burgers. • Don’t over-work the mixture; only mix until everything is just combined.

Summer staples

T E S T K IT C H E N T IP

S

: with pickled slaw Loaded sausages d use it in burgers, an Make extra slaw sandwiches. or s taco

FAKER TO BAKER ICED BISCUITS: When rolling the dough between the sheets of parchment paper, dust the parchment with flour.

MARSHMALLOWS: If leaving the marshmallows plain, toss them in cornflour to stop them sticking; don’t use cornflour on the chocolate ones, though.

DOUGHNUTS: Once you've fried the doughnut holes, toss them in some cinnamon sugar or dip in chocolate.

LEMON CHEESECAKE: Add extra lemon zest and juice to the cheesecake filling to enhance the lemon flavour.

FUNFETTI CAKE: Use butter or a neutral oil to grease the sides of the tin and then add a small bit of flour. Rotate the tin until the flour has stuck to the greased sides and then tap out the excess. Using oil or butter alone will fry the sides of the cake, making it brown and crispy; the addition of the flour acts as a barrier between the sponge and the tin.

www.easyfood.ie

EF131_120-123_Inside_Track.indd 123

Easy Food 123

24/05/2018 14:15


Tips FROM THE

TEST K TCHEN Shannon Peare, one of Easy Food’s resident food stylists, dishes on all things cupcakes For more of Shannon’s creations, follow Petite Poire on Facebook and Instagram Petite Poire Cake Co

@petitepoirecakeco

Cupcakes are little cakes from heaven,

anyway, but if you are planning on baking,

topped with swirls of buttercream! The term

I would suggest taking out the butter the

Get it hot, hot, hot

‘cupcake’ was originally used for cakes made

evening before. If you do forget, give it a

is to preheat the oven! If you haven’t baked

from ingredients made by the cupful, which

few seconds in the microwave until it is

in your oven before, you’ll soon find its flaws.

have been around since the 19th century.

slightly softened; about 10-20 seconds

An oven's temperature can become less

Cupcakes have grown hugely in popularity

should do the trick.

accurate over time, affecting your bakes.

and are available in just about any flavour,

The first step of just about any baking recipe

Cupcakes can become too heavily browned

kids, either, as some cupcakes now include

Mix until juuuust right!

temperature. If you plan on baking more, it

alcohol (you may need ID!). I’m here to

The perfect sponge should be light and airy, so your touch should be just as light!

is worth investing in an oven thermometer.

Mixing develops the gluten in flour, which

Place it in your oven so you always know the

provides structure to baked goods. When

exact temperature. When you get used to

a cake batter is over mixed, it develops too

baking in your oven, you’ll learn to live with

much gluten, resulting in a tough sponge.

its quirks and flaws.

colour and creation. They aren’t just for

share tips to achieve the perfect cupcake, so preheat those ovens and let's get baking.

‘Let’s start from the very beginning’

I know it may seem obvious, but always remember to follow the recipe! When venturing into the world of cupcakes, it is important to find a good basic sponge recipe and follow it to the letter. We are all guilty of trying to substitute ingredients with what we have in the cupboard. Baking is a science, so it's vital that you treat a baking recipe as such. Don’t sabotage your time, effort and money. Once you have found your favourite base recipe and mastered it, then you can get creative!

Keeping it room temperature

Okay, confession time: I don’t always do this, but I know I should. You should keep your ingredients at room temperature. When you use eggs or milk straight out of the fridge, they won’t combine as smoothly with the dry ingredients. This can result in lumpy cake batter and a dense cupcake. It’s also essential to have the butter at room

Air is incorporated into the cake batter

or undercooked due to an incorrect oven

texture; when you over-mix, the batter

The baked test

loses those air bubbles. Under mixing

cupcakes. To test if your cupcakes are baked,

can also affect your end result; if enough

stick a knife or a toothpick into the centre;

gluten isn’t developed, the sponge will be

and if it comes out clean, it’s baked. Another

flaky and crumbly. It's all about balance, so

method is to press down gently on the top;

it's important to keep an eye on the mixing

if the cupcake bounces back, it is baked. If

process. Be the cake batter!

the knife comes out doughy or if your finger

during mixing, which gives the lovely light

Even Steven

There’s nothing worse than removing

This tip works for almost any bake, not just

leaves a dent in the cupcake, just bake for a few more minutes and repeat the test.

have overflowed while some are on the

Play it completely cool

under-developed side. The easiest way

allow the cupcakes to cool completely.

to ensure uniform cupcakes is to have

Nobody wants a landslide of icing on top of

roughly the same amount of batter in each

their cupcake! I generally leave them to cool

cup. Use a large ice cream scoop and fill

for at least 20 minutes, then use a piping bag

your cupcake liners about two thirds full.

and a nozzle to decorate. If you don’t have a

If you don’t have a scoop, place the lined

piping bag, you can use a sandwich bag and

cupcake tray on the scales and weigh out

snip off one of the corners.

cupcakes from the oven to find that some

Before rushing in with your icing of choice,

about 50g for each cupcake (depending on the size of the cases).

Cupcakes are perfect for a party as you don’t

temperature for the creaming method. If the

need to worry about slicing them or having

butter is too cold, it will take more time to

plates. Why have one cake, when you can

break down to a light and fluffy consistency.

have loads!?

It's best to keep your eggs out of the fridge

124 Easy Food

EF131_124-127_Shannon.indd 124

JUNE/JULY 2018

24/05/2018 14:56


from our kitchen to yours cupcake crazy

Twister cupcakes Makes 12 cupcakes

For the strawberry sponge: 115g unsalted butter, at room temperature 115g caster sugar 1 egg 50ml milk 115g self-raising flour 70g strawberries, destemmed and mashed 1 tsp vanilla extract Red food colouring For the lime cupcake: 280g caster sugar 240g self-raising flour 1 tsp bicarbonate of soda Zest of 2 limes 80g unsalted butter, at room temperature 250ml milk 2 eggs Green food colouring

For the buttercream: 600g icing sugar 300g unsalted butter, softened Juice and zest of 1 lime 5 strawberries, destemmed and mashed Green and red food colouring

EF131_124-127_Shannon.indd 125

drops of green colouring until bright green. Divide the batter among the cases. 7 Remove the cooled strawberry sponge from the tin. Cut out small shapes using a biscuit cutter, then push the cut-out sponge down into the center of the raw cupcakes.

1 Preheat the oven to 180˚C/160˚C fan/

Bake for 15-20 minutes. Once baked, allow

gas mark 4. Line a 20cm cake tin with

to cool completely.

parchment paper.

8 Using an electric mixer beat together the

2 First, make the strawberry sponge. Use

icing sugar and softened butter until light

an electric mixer to cream together the

and fluffy. Separate the buttercream into

butter and sugar until light and fluffy. Whisk

three bowls. Add the lime juice and zest to

together the egg and milk, then slowly beat

one bowl and stir in green food colouring.

into the butter mixture.

9 Add the mashed strawberries to the

3 Gradually fold in the flour. In a separate

second bowl and add a few drops of red

bowl, use a fork to mash the strawberries

colouring until the buttercream is bright red.

and vanilla together. Fold the strawberries

Leave the remaining bowl white.

into the batter. Add a few drops of red food

10 To ice the cupcakes, use a star nozzle and

colouring to get a bright red colour.

a piping bag. Using a spatula, swipe a stripe

4 Pour the mixture into the prepared tin and

of each buttercream along the sides of the

bake for 20-25 minutes. Leave to cool.

bag. Pipe a swirl of buttercream on the top

5 Next, make the cupcakes. Line a cupcake

of the cupcakes to give a tricolour effect.

tray with 12 cupcake cases. In a large

When the cupcakes are cut, they should be

mixing bowl, beat together all the dry

green and red, just like a ‘Twister’ ice pop.

ingredients, the lime zest and the butter. 6 Whisk the milk and eggs together, then

www.easyfood.ie

beat into the butter mixture. Stir in a few

Per Serving 794kcals, 40.8g (25.3g saturated), 107.5g carbs (84.7g sugars), 5.7g protein, 1g fibre, 0.408g sodium

Easy Food 125

24/05/2018 14:56


Brunch baked Alaska cupcakes Makes 12 cupcakes

For the cupcakes: 280g caster sugar 240g self-raising flour 1 tsp bicarbonate of soda 80g unsalted butter, at room temperature 250ml milk 2 eggs 1 tsp vanilla extract

1 Preheat the oven to 180ËšC/160ËšC fan/

the caster sugar one tablespoon at a time,

gas mark 4 and line a cupcake tray with 12

whisking between each addition, until thick

cupcake cases.

and glossy. The meringue is done when you

2 In a large mixing bowl, beat together the

can hold the mixing bowl upside down and

dry ingredients and the butter.

the meringue stays in the bowl!

3 Whisk the milk, eggs and vanilla together,

7 Preheat the grill to a high heat.

then slowly stir into the butter mixture to

8 Using a piping bag, pipe the meringue over

form a smooth batter. Divide the batter

the ice cream to completely cover it. Place

among the cases.

on a baking tray and toast under the grill until

4 Bake for 15-20 minutes. Once baked, allow

golden brown. This can only take a couple of

to cool completely.

seconds so be sure to keep an eye on it as it

5 In a small bowl, scrape the brunch ice

can burn easily.

cream off the sticks. Scoop a ball of ice cream onto the top of each cupcake, then

For the meringue: 3 eggs, separated 175g caster sugar Brunch ice creams

126 Easy Food

EF131_124-127_Shannon.indd 126

freeze until the ice cream is firm. 6 In a large mixing bowl, whisk the egg

Per Serving 299kcals, 7.9g (4.3g saturated), 54g carbs (38.7g sugars), 5.1g protein, 0.5g fibre, 0.178g sodium

whites until they form soft peaks. Add

JUNE/JULY 2018

24/05/2018 14:56


from our kitchen to yours cupcake crazy

Loop the Loop cupcakes Makes 12 cupcakes

For the lime cupcake: 280g caster sugar 240g self-raising flour 1 tsp bicarbonate of soda Zest of 2 limes Zest of 1 lemon 80g unsalted butter, at room temperature 250ml milk 2 eggs Green food colouring For the buttercream: 600g icing sugar 300g unsalted butter, at room temperature

www.easyfood.ie

EF131_124-127_Shannon.indd 127

Juice and zest of 1 lime Juice and zest of 1 lemon Green and yellow food colouring 100g dark chocolate

one of the bowls, add the lime juice and zest. If the mix seems too loose, add extra icing sugar. Colour the buttercream a bright green. 6 Beat the lemon juice, lemon zest and yellow food colouring to the second bowl.

1 Preheat the oven to 180ËšC/160ËšC fan/

7 Using two separate piping bags with

gas mark 4 and line a cupcake tray with 12

star nozzles, pipe on a swirl of the lime

cupcake cases.

buttercream first, then top with a swirl of

2 In a large mixing bowl, beat together the

the lemon buttercream.

dry ingredients, zests and butter together.

8 Melt the dark chocolate in a small bowl

3 Whisk the milk and eggs, then slowly beat

over simmering water. Spoon a small

into the butter mixture until smooth. Divide

spoonful on the top to give the effect of a

the batter among the cases.

Loop the Loop ice pop.

4 Bake for 15-20 minutes. Once baked, allow to cool completely. 5 Using an electric mixer, beat together the icing sugar and butter until light and fluffy.

Per Serving 652kcals, 29.6g (18.5g saturated), 94.8g carbs (77.3g sugars), 4.6g protein, 1g fibre, 0.314g sodium

Separate the buttercream into two bowls. In

Easy Food 127

24/05/2018 14:56


The only extra hand you’ll need in the kitchen. Our multi-functional, award-winning food mixers and processors are packed with innovative, labour-saving technology so you can chop, blend, shred, mix and whisk your way more quickly through any food preparation task. bosch-home.ie

Available at:

*MUM9GT4SOO available to special order.

2018 02 Bosch Easy Ad.indd Food 206x290mm.indd 1 EF131_OBC_Bosch 2

22/02/2018 24/05/2018 15:04 12:26


IN THE NEXT ISSUE...

MAKE THE MOST OF THE SUN WITH THE AUGUST ISSUE OF EASY FOOD!

The next guest editor is….

SHANE SMITH!

Shane Smith is a pastry chef with over 20 years’ experience, working in some of Ireland’s most celebrated pastry kitchens. He is a regular contributor to TV3’s SundayAM morning show and has featured in magazines, food sites and newspapers across Ireland. He will be sharing simple five-ingredient bakes exclusively with Easy Food readers in the August issue, as well as tips and tricks for getting the most out of your home baking.

Shane Smith

ON SALSTE JULY 21 !

INSIDE... s for > Easy pasta dinner kids and adults > Al fresco dining > Party dips > Gin cocktails > Weeknight meals uing > Gluten-free barbec

EF131_129_In the next issue.indd 129

24/05/2018 12:24


HELLO BEAUTIFUL Master the art of the beautiful burger with these straightforward steps

Basic burger mix Makes 4 patties

1 egg 1 tsp mustard 1 tsp Worcestershire sauce 1 small onion, finely grated 1 garlic clove, crushed ½ tsp salt ½ tsp pepper 500g beef mince (not too lean) Optional extras (choose as many as you like, depending on flavour preferences): 1 tbsp sun-dried tomatoes, chopped 1 tbsp sour cream 1 tbsp lemon zest, grated 1 tbsp fresh ginger, peeled and grated 1 fresh chilli, chopped

130 Easy Food

EF131_130_Tear Out Skills.indd 130

1 tbsp ketchup 1 tbsp barbecue sauce 1 tsp curry powder 1 tsp dried oregano, thyme or rosemary 1 tbsp fresh herbs 2 tsp Cajun seasoning 2 tsp taco seasoning 1 tsp teriyaki or hoisin sauce 1 In a large bowl, whisk the egg and add the mustard, Worcestershire sauce, onion, garlic, salt and pepper. Add 1-2 of the optional extras, if desired. 2 Crumble in the beef mince and use clean hands to combine gently together. Handle the meat as little as possible. 3 Gently shape the mixture into burgers about 1½cm thick.

4 Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking. 5 Place the patties in the fridge for 30 minutes to firm up. 6 Cook the burgers on the barbecue, grill, frying pan or griddle pan to your liking. 7 Pile into buns and load up with your favourite toppings to serve. Per Serving 262kcals, 9.2g fat (3.3g saturated), 2.7g carbs, 1.1g sugars, 39.8g protein, 0.6g fibre, 0.403g sodium

v T J

LF DF

x

MAKE YOUR IT S:

Use t metho he same df turkey or minced , pork or chic , lamb ken.

JUNE/JULY 2018

24/05/2018 12:44


LIKE OUR FACEBOOK PAGE JOIN US!

Follow us on F the first look acebook for at new recip e cooking vid eos and tips s, from our test kitc hen

www.facebook.com/easyfoodmag/ Your trusted kitchen companion, both in print and online!

EF131_IBC_EF Facebook Ad.indd 76

24/05/2018 12:26


gift guide local food

Like Prosecco? MCGuigan Frizzante!

A new style of sparkling

DISTRIBUTED BY

Enjoy McGUIGAN WINES Sensibly. www.easyfood.ie

WK40 McGuigan Frizzante Easy Food 101 Mag (206x290) Oct 2017.indd 1 EF131_OBC_McGuigan_fp_AD.indd

DISTRIBUTED BY

Easy Food 101

06/10/2017 12:41 09:46 24/05/2018


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.