EASY FOOD ISSUE 105
Bonus: 10 PAGES OF LOW-SUGAR RECIPES AND COOKING TIPS
HAVE FUN!
• WEEKLY MENU PLANNER • FRESH IDEAS WITH STRAWBERRIES • COLOURFUL AND HEALTHY MEALS • CREATIVE BUN BAKING • HOMEMADE ICE CREAM SAUCES
OUR FAVOURITE TACO NIGHT IDEAS
Strawberry and lemon cream puff cake - page 29
FEED THE FAMILY
99
everyday recipes
ARE YOU A HOME-COOK HERO? See inside to enter...
• Kids' DIY after-school snacks • Leftovers into lunch • 10-minute desserts
AUS $3.99 AUGUST 2015 UK £2.90
AUGUST 2015
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
l a n o s a e s & e l g p n i m i k o S o c h is
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Ir
SPECIAL GUEST ED ITO
R Rachel Allen dishes on family meal planning, Irish ingred ients and more!
15/07/2015 16:52
Soup Maker
€79.95 Simply prepare your ingredients, pop them in the Soup Maker and enjoy fresh, delicious soup in 20 minutes.
Really quick and easy
Pea, Ham and Mint Soup • 600g frozen peas • 20gm fresh mint • 225g chopped cooked ham • 100g diced potatoes
• 800ml hot stock • Salt and ground black pepper • 2tbsp olive oil • 3 heaped tbsp crème fraiche
The Soup Maker is now available from Morphy Richards stockists nationwide. For more information like us on Facebook, follow us on Twitter or visit www.dimpco.ie Morphy Richards is Irish owned and part of the Glen Dimplex Group.
MR Soupmaker FP Easy Food.indd2 1 EF105_02_IFC_Dimpco_AD.indd
09/07/2015 11:17 10:53 15/07/2015
Easy Food team SPECIAL GUEST EDITOR Rachel Allen
DEPUTY EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Sweet potato, chorizo and Feta tacos, p.71
Hi there!
EDITORIAL TEAM Editorial Assistant Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Moules frites, p.79 Contributors Jenny Cooney and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Boozy mocha milkshake p.84 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych and some images from Shutterstock.com. PROPS Meadows & Byrne ADVERTISING Sales Manager Stephen Pearson spearson@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Ultimate T-bone steak, p.77 ADMINISTRATION Production consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Coconut fish with quick mango salad, p.46 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Salted caramel affogato, p.61 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
The Irish summer should still be giving us a good few nice days this month, but it’s also time to start thinking about the ‘S’ word… school! Yes, it’s back-to-school time, which means parents across the country will have to soon be prepared with a range of tasty and nutritious lunchbox ideas as well as handy after-school snacks.
Rachel Allen
I’m so pleased to be the guest editor of this edition of Easy Food so that I can share my best tips for making family meals that all have that ‘yum!’ factor. There’s nothing worse than making a whole meal only to have everyone sit down with a chorus of “Oooh I don’t like this!” I share some of my favourite recipes using fresh Irish ingredients, p.16, and there are some great fun ideas for a taco night to spice up dinnertime, p.68. Packing school lunches is one real hit-or-miss area – I know my children either love their lunches, or else come back home hardly having touched any of it! Check out some clever ideas for transforming leftovers from dinner into delicious midday meals, p.54, and easy after-school snacks the children can prepare on their own, p.92. As it’s still summertime, we should make the most of all the gorgeous Irish produce. From berries and salad leaves to fresh fish and flavoursome herbs, this is the best time of year to rely on wholesome, local ingredients to bring your cooking to life. We have 15 easy ideas for salad vegetables, p.32, and lovely recipes for sweet Irish strawberries, p.28. Cooking a delicious meal for yourself or your family is such a rewarding experience, so read on and I’m sure you’ll pick up some great new recipe ideas along with clever cooking tips in this issue.
As always, happy cooking! M E D I A
G R O U P
x Rachel
Magazines Ireland “Publisher of the Year” 2012
THE NEXT ISSUE... The September issue of Easy Food is on sale August 28th!
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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
www.easyfood.ie
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HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851 UK: 020 8597 0181
General enquiries: Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 1st Floor, Zoe House, Hillside Road, Greystones, Co. Wicklow.
Join us on:
Easy Food 3
15/07/2015 11:48
Chicken with spiced strawberry relish
74
Ultimate slow-cooked beef barbacoa tacos
30
96
contents Pitta nachos
brain booster fondue Panzanella
61
45
103
Salted caramel affogato
Sesame Szechuan chicken
4 Easy Food
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AUGUST 2015
14/07/2015 15:10
Regulars
Cooking for fun
08 Your say
68 Take the taco
Your comments, photos and questions
10 Food bites News and fun products from the
Exciting things for you to win!
16 At home with Rachel
Our guest editor shares some of her favourite recipes and tips
endless, but here are our faves
77 In the mancave
wonderful world of food
14 Competitions
The possibilities for taco fillings are
Sink your teeth into this luxurious T-bone
steak with all the trimmings
78 Challenge yourself Raise your cooking up a notch with this
classic French recipe for moules frites
80 Buns in the oven
81
Gluten-free Nutella cupcakes
These delicious little buns are the perfect
What’s in season?
28 Strawberry fields forever
86 Top it off
Match strawberries with sweet or savoury
flavours for a real taste of summer
32 15 ways with salad vegetables
Make the most of fresh summer produce
with these inventive recipes
Make regular vanilla ice cream a special treat with these tasty toppings
alone with this adults-only milkshake
Kids’ kitchen 90 Ironing it out
sweet in-season blackberries
38 Everyday inspirations
Make the most of mealtimes by getting
creative with handy freezer favourites
40 Crunch time
Snacking is a cinch with these healthy
veggie options
What’s for dinner? 44 Weekly menu planner Keep it simple, keep it quick with our guide to planning a week of meals
54 Lovin’ those leftovers Wave goodbye to boring midweek lunches with these packable meals
60 10-minute treats Get your sweet fix in minutes with these speedy desserts
66 Reader recipe This month’s star reader shares her favourite recipe for fried rice
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Classic moules frites
Make the most of those rare moments
We continue our new culinary A-Z with
Larder luck
78
88 Treat yourself
36 Cooking with “B”
weekend baking project
Our Home Ec contributor encourages us all to eat more iron-rich foods
92 School’s out
These healthy, tasty after-school snacks are easy for kids to make themselves
97 Easy juniors
This quick and easy shortbread makes a
111
Chewy chocolate meringue swirls
perfect teacher’s gift to start the year
100 What’s your food IQ?
Test your food savvy with this quick quiz
Make it healthy! 102 Somewhere over the rainbow
Eating a healthy variety of colour has never been easier
108 So long, sugar
These diabetic-friendly meals are healthy,
tasty options for the whole family
From our kitchen to yours 120 All the knowledge you need to become
an expert in the kitchen
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 98. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
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RECIPE INDEX v
Budget-Friendly
T Freezable
J
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
v
x
Low-Fat
v MEAT Cheesy bread gratin
18
Lamb neck with yoghurt, cucumber and mint
21
BLT salad
33
Bacon and courgette pizza bianca
34
Philly cheese steak subs
47
Indonesian pork
49
Indian-spiced lamb chops
51
Smoky lentil and chorizo soup
56
Barbacoa beef bowl
58
Sweet potato, chorizo and Feta
71
Ultimate slow-cooked beef barbacoa
74
Ultimate T-Bone steak
77
Stuffed peppers with cheesy minced beef
91
Pinwheel sandwiches
93
Smoky lentil brunch plate
109
• • • • • • • • • • •
• • • • • •
• • •
• • • • • • • • • • •
LF DF GF
•
•
• • • •
• • •
• •
• • • • • •
• •
• • •
•
FISH AND SEAFOOD Sunshine fish curry
22
Courgette and smoked salmon spaghetti
34
Creamy pesto pasta with cod fish fingers
39
Coconut fish with quick mango salad
46
Prosciutto-wrapped salmon kebabs
48
Prosciutto-wrapped salmon with lemon pesto salad
57
Thai pineapple fried rice with prawns and cashews
66
Baja fish with Sriracha cream
73
Moules frites
79
Salmon burgers with lemon and herbs
113
Prawn fried cauliflower “rice”
117
• • • • • • • • • • •
•
• •
• • • • •
•
• •
• • •
•
•
• • • •
•
•
• •
•
• •
• • •
•
POULTRY Roast chicken pieces with lemon and herb aïoli
19
Chicken with spiced strawberry relish
29
Greek turkey pittas with cucumber salsa
32
Southern fried chicken sambos
39
Sesame Szechuan chicken
45
Peanut rice noodle salad with Szechuan chicken
55
Buffalo chicken and blue cheese
73
Enchilada-stuffed courgettes
111
Cheat's chicken Kiev
115
• • • • • • • • •
•
•
• • • • • •
• •
•
• •
•
•
• • • •
•
VEGETARIAN Quick sesame cucumber salad
32
Quinoa cucumber tabbouleh
32
Caprese salad with grilled watermelon
33
Mini tomato tartes tatin
33
Classic gazpacho
33
Crispy baked courgette “chips”
34
BBQ courgettes with lemon caper dressing
34
Courgette and spinach frittata bake
34
Summertime frittata
39
Buffalo celery bites
41
Mini Caprese bread cups
41
Kale crisps with lemon, Parmesan and chilli
41
Spaghetti with broccoli and lemon crumb topping
45
Cheesy spinach puffs
55
Crispy cheesy potato and red onion
75
6 Easy Food
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• • • • • • • • • • • • • • •
•
• •
• • • • • • • • • •
•
• • •
• • • • • • • • • • • • • • •
• •
• •
• •
• •
• •
• •
• • • • • • •
• • • • •
v Veggies with peanut dip
93
Mixed berry parfait
94
Apple quesadilla
95
Pitta nachos
96
Panzanella
103
Red onion and beetroot bake with crispy goat’s cheese
104
Carrot cake pancakes
105
Indian saag
106
Ricotta gnocchi in pesto cream sauce
115
Protein-boost pancakes
117
Poached eggs
128
• • • • • • • • • • •
• • •
• • •
• • • • • • • • • • •
v • • • • • • • • • • •
LF DF GF
x •
• •
•
• •
• • • •
•
•
•
•
BAKED GOODS Gluten-free Nutella cupcakes
81
Banoffee bites
81
Mini lemon meringue cupcakes
83
Sweetie fairy cakes
83
Dairy-free carrot cupcakes
85
Shortbread biscuits
85
Dairy-free carrot cupcakes
98
Fresh nectarine Ricotta cake
103
Sweet potato and blueberry muffins
109
Chewy chocolate meringue swirls
111
Wholemeal seed and nut bread
113
Granola bars
123
• • • • • • • • • • • •
• •
• • • • • • • • • • • •
• • • • •
• • • • • • • • • •
• •
•
• • • • • •
• •
• • •
• • • • • • • • • •
• • • • • • •
• • • • • •
•
• •
•
• •
• • •
• •
DESSERTS Warm chocolate spoon cake
21
Apple crumble ice cream
22
COVER RECIPE: Strawberry and lemon cream puff cake
29
Dairy-free raspberry ice cream
50
Brûléed peaches
52
Mini blackberry cheesecake cups
61
Salted caramel affogato
61
Sautéed summer fruits with honeyed Mascarpone
62
Dairy-free banana ice cream
63
Toasted raspberry and chocolate sandwiches
64
•
•
•
• •
•
• •
•
•
•
SAUCES Chunky Indian cucumber dressing
32
Summery tomato jam
33
Corn salsa
70
Pico de gallo
70
Classic guacamole
70
Garlic and chilli butter
77
Blue cheese sauce
77
Pepper sauce
77
Caramel sauce
86
Peach coulis
86
Hot fudge sauce
86
Sticky maple walnuts
87
Balsamic strawberry syrup
87
Creamy coffee sauce
87
• • • • • • • • • • • • • •
• •
• • • • •
•
•
• • • • •
• • • • • • • • • • • • • •
• • • • •
• • • • • •
• • • • • • • • • • • • • •
• • • •
• • •
DRINKS Minted cucumber cocktail
32
Boozy mocha milkshake
84
• •
•
• •
•
•
•
•
AUGUST 2015
15/07/2015 16:12
What’s inside
SAVOURING SUMMER FRUITS
This month we’ve been packing in as many sweet summer fruits as possible!
A sneak peak at what you’ll find in this issue
Sautéed summer fruits with honeyed Mascarpone,
RULE WITH AN IRON FIST
This month our Home Economics expert is encouraging us all to eat enough iron-rich foods, p.90. When you’ve got that red meat craving, opt for one of these mouth-watering recipes…
P.62
Dairy-free raspberry ice cream
P.50
Bruléed peaches
Ultimate T-bone steak
P.77
r e p S uin ach sp
Indian-spiced lamb chops
P.51
Slow-cooked beef barbacoa
P.52
P.74
Take a lesson from Popeye and up your intake of spinach, a superfood packed with nutrients but low in calories. Eating spinach can improve blood glucose control in diabetics, decrease the risk of cancer and of developing asthma, lower blood pressure, improve bone health, prevent the onset of age-related macular degeneration and more! To get started, try our delicious Indian saag
P.106
Chicken in spiced strawberry relish
P.30
Mini nectarine Ricotta cake
P.103
ICE ICE BABY
Add a little luxury to vanilla ice cream by making our tasty toppings, p.86. Lactoseintolerant? No problem; try our healthy dairy-free ice creams on p.50 and 63!
www.easyfood.ie
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Easy Food 7
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YOUR SAY
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
TRIED AND TESTED Roseann Treacy from Portumna, Co. Galway tested the Judge Sizzle and Serve range.
“I tested the 15cm gratin dish and the 26 x 17cm platter with removable handle. Both items are made from cast iron and come with very attractive maple timber platters which allow the dishes to go from oven or hob directly to the table. The larger platter also comes with a very solid, easyto-remove handle. Despite the fact that the dishes were made from cast iron they felt surprisingly lightweight and were comfortable to use. As with all cast iron cookware, the dishes had to be seasoned before their first use, but the instructions for this are included and very easy to follow. I made a potato gratin in the oven using the gratin dish and it cooked evenly and was more than enough for two people. I used the platter on the gas hob to cook chicken fillets and vegetables. The heat distribution was really good and there were no cold spots in the pan. The fact that these dishes can be placed directly on the table is a real bonus. The cast iron held the heat well and the food stayed hot for ages . The one part of this test I was not looking forward to was the washing up! The dishes are not dishwasher safe, but they were actually really easy to clean, even the gratin dish with its baked-in cheese. Both dishes can also be used on the barbecue and would be a great way to cook something tricky like fish. Overall they were both a pleasure to use.”
We asked Kat McKevitt from Dundalk, Co. Louth, to check out the new Stellar Cook- and Bake-ware and tell us what she thought… “I used the Stellar baking tray, the roasting/cake tin and the round cake tin and I would definitely recommend these products. You know the Stellar Bake-ware range is excellent quality as soon as you pick it up – it’s heavy and the non-stick coating feels sturdy, super smooth and solid. In fact, each piece is constructed from heavy-gauge carbon steel with a double layer of non-stick coating inside and out. I baked a simple chocolate cake in the round cake tin, and it came out beautifully. I used the baking tray for chocolate chip cookies as well as to cook chicken dippers and they were perfect. I used the roasting tray/square cake tin to roast a whole chicken and also to make chicken chasseur, and both were delicious. The trays themselves are not dishwasher safe but I found them extremely easy to clean after a small soak in water.” Stellar Cook- and Bake-ware is available at Clerys, Brown Thomas and other selected department stores nationwide. Stellar Hard Anodised 32 x 22cm Roasting Tray €27.30/£19.50 Stellar Hard Anodised 20cm Round Sandwich Tin €15.35/£11 Stellar Hard Anodised 36 x 26cm Baking Tray €26.50/£19
Judge Sizzle and Serve range is available at www.shopcookware.ie and at selected department stores nationwide. 15cm Gratin Dish €18.30/£13
26 x 17cm platter €23.95/£17
WHAT WE'RE UP TO ON INSTAGRAM!
WHAT YOU'VE BEEN COOKING “@easyfoodmag My slightly adapted version of your smashed peas on toast. Simple, delicious. My new obsession. Thanks!” – @jarhinio
Loving the Summer Special BBQ recipes! 8 Easy Food
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Office dog Penny har d at
work
AUGUST 2015
15/07/2015 16:25
letters and comments
FACEBOOK FRIENDS “Just purchased this magazine, have never seen it before until strolling through our newsagent today, all I can say is WOW. Thank you for this – it’s great, interesting, good price and it comes across as a really nice family cooking mag. A big thank you from Maree in Australia xxxx” – Maree Cork “Hi. I’ve been looking and trying out recipes for Irish Soda bread. Any chance do you have a recipe for it? Pretty please, it would be much appreciated.” – Natalie S. Rafferty
TWITTER “Our colleagues over at easyfoodmag are trying to sabotage our summer bodies!!! #bake #cakes” – @XposéMag “A big 'thank you' @easyfoodmag for the coverage in this summer’s edition. Go buy it folks and get cooking!” – @ StTolaCheese
“Hi Natalie! We certainly do: try this Traditional Irish Soda Bread from the Easy Food website. Happy cooking!”
h soda bread Traditional Iris
Meet the Taste Team...
“Just wondering if there will be the HomeCook Hero Competition this year? ;)” – Andy McCann “Hi Andy. There certainly will be! ENTRIES ARE NOW OPEN
Head to p.24 to fill out your entry form!
Cathleen Kennedy “My review about the Wusthof Knife in @easyfoodmag. Thank you guys for letting me test it #cookingisfun” – @emontesinosgil “Ok ...so this arrived today but nobody told me #bedtimereading #justgotbetter @easyfoodmag” – @MissusDW “Thank you @easyfoodmag for the gifts that got delivered this morning. Great recipes in the book @maldonsalt” – @foodiedelights
lives in Portmarnock with her husband and two sons. “I volunteer one day a week in a local charity shop and I love walking along the coast between Portmarnock and Malahide. I love cooking, especially baking, and I read cookery books like other people read novels. Once I've tried out a recipe, I love to experiment with different variations.”
Emma Byrne lives in Mullingar with her husband Jason and three young boys Luke, Darragh and Finn. Emma says, “I enjoy eating out, socialising with friends and family and running. I have a passion for food and love nothing more than getting into the kitchen, listening to some music and cooking up a storm. With a house full of boys there are always eager mouths to feed. My love of cooking is obviously being passed on to my kids, as Luke (aged 10) wants to be a food critic when he grows up!”
MAY COMPETITION WINNERS 5 x Tickets to UK Foodies Festival Alicia Treanor, Cavan, Co. Cavan Fiona O'Neill, Rosenallis, Co. Laois Ciara Delaney, Artane, Dublin 5 Olivia O'Keeffe, Ballygarvan, Co. Cork Dave Parrianen, Peterborough, UK 1 x Afternoon Tea and an overnight stay for two in the Ardilaun Hotel in Galway Bernadette Drohan, Dungarven, Co. Waterford
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WINNERS
Mary Gargan is currently on maternity leave, “so I'm at home with my three girls aged five, three and six months. I don’t have much time for hobbies right now, but I do love to read or go for a walk when I can find the time. I'm weaning my baby at the moment so most of the recipes I'm cooking are saltand sugar-free and get blended into mush!”
Easy Food 9
15/07/2015 16:26
FOOD BITES GREEN GIANT
Fresh Juicy Sweet Pear Tomatoes are the perfect on-the-go snack. These tomatoes are really sweet making for a perfect ingredient for tomato sauce, topping on a salad or quick a snack during the day. Packed in a resealable bag, they stay fresh for longer. These tomatoes can be mixed with Green Giant™ Crunchable Bite Sized Cucumbers and Seedless Sweet Snack Peppers, resulting in a colourful and healthy lunchbox.
SHELF STAR
ELEGANT LODGINGS
SHELF STAR
BIRDS EYE
Get inspired and create new favourite recipes to enter in the Birds Eye 'Everyday Inspirations' category of the 2015 Easy Food Home-Cook Hero Awards. We've included some ideas on p.38 to get you started, and if you need some more inspiration check out www.BirdsEye.ie
Get the most out of your weekend break and escape to The Lodge at Ashford Castle for an unforgettable stay. Situated on the outskirts of the charming village of Cong in Co. Mayo, The Lodge at Ashford Castle is the ideal destination for those seeking a cosy hideaway retreat close to the heart of everything the region has to explore. Only 40 minutes drive from Galway and neighbouring Westport and Connemara, this hidden gem is ideally located for adventurous day trips or an opportunity to simply sit back, relax and completely unwind. Enjoy a two-night stay and pick one of the specially created rewards on offer. Choose to start your weekend with a delicious bottle of Prosecco on arrival, or enjoy a cosy two-course dinner at the Quays Bar & Brasserie, or escape from the rest of the world and indulge in a romantic turndown with delectable chocolate dipped strawberries, rose petals and an evening by the glow of candlelight. The “Get More From Your Stay” package at The Lodge at Ashford Castle starts from €150 per room and includes breakfast each morning and a reward of your choice, the perfect treat to end any week.
Whip up some fun
Avonmore’s new Summer Whipped Cream is one of our favourite new products this summer. It combines the best of both worlds – it has the texture of freshly whipped cream but tastes like vanilla ice cream. And best of all? It doesn’t melt! We’ve been packing this in picnic baskets and bringing it along to parties for serving with pavlova and summer fruits. Available in all leading retailers, RRP €2.39. 10 Easy Food
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AUGUST 2015
16/07/2015 10:38
news
AFTERNOON TEA FIT FOR A PRINCESS Afternoon tea is one of our favourite ways to feel like we’re being treated like royalty, and the new Elegance and Grace Afternoon Tea at Dublin’s iconic Shelbourne Hotel has set a new standard in our books! The Princess Grace-inspired menu takes details of many of Grace Kelly’s characteristic fashion accessories, with the talented pastry team at the Shelbourne reinterpreting them into delicious additions to the menu. She and her husband, Prince Rainier of Monaco, were frequent quests at the Shelbourne, and we’re sure she would have approved of this elegant teatime affair! The pastries include a raspberry and Valhrona chocolate mousse with fondant pearls (to represent her specially-designed Hermès Kelly bag), Veuve Clicquot Rosé Champagne and rose petal jelly (the Princess Grace Rose Garden at Fontvieille Park), a white chocolate and coconut mousse with strawberry jelly and lime pot crème (her wedding veil), and a pistachio financier with vanilla crème, raspberries and chocolate décor (her signature scarf). What we loved is that each treat tasted as good as it looked, and were all light enough to enjoy in the afternoon. The menu also features a selection of dainty sandwiches, warm scones with clotted cream and Shelbourne strawberry jam, and a selection of tea and coffee. To add even another touch of Princess Grace’s style, we enjoyed some champagne with our desserts: Moët et Chandon and Veuve Clicquot. Classic Afternoon Tea is available daily for €39.95 per person and Champagne Afternoon Tea for €53.95 per person until the end of September. Contact The Shelbourne at (01) 663 4500 to book.
CUPCAKE SURPRISE!
We love adding fun touches to our baking, and these new Dr. Oetker Surprise Inside Cupcake Centres have been a hit in the office! Simply insert the nozzle and squeeze into the middle of your warm cupcakes just after baking for an indulgent centre that oozes deliciousness. Available in Rich Chocolate, Salted Caramel and Zingy Lemon. RRP €2.49.
Dublin spirits are flowing again!
The first new distillery in Dublin in 125 years is now open! The first whiskey spirit to be produced in Dublin in 39 years was recently distilled from the copper pot stills at the Teeling Whiskey Distillery in The Liberties, now set to mature for three years to become true Dublin and Irish whiskey. The Teeling Single Malt was even named ‘Best Irish Single Malt’ at the 2015 World Whiskies Awards! For more information, visit www.TeelingWhiskey.com.
GALWAY SET TO HOST THE ‘G8 SUMMIT OF FOOD’ Food on The Edge is a coming-together of top international chefs and food leaders for a two-day food symposium consisting of talks, presentations, networking and entertainment on food trends and food culture. It is the brainchild of JP McMahon — owner of the EatGalway restaurant group, which includes Michelin-starred Aniar Restaurant — and will take place from 19-20 October in Galway city centre. The list of speakers and attendees for the event reads like a who’s who in the restaurant world, with guests flying in from all over the globe. McMahon hopes that this converging of innovative minds will inspire new food ideas and trends, and share knowledge on food sustainability. For a full line-up of speakers and to purchase tickets, visit www.FoodOnTheEdge.ie #FOTE2015
www.easyfood.ie
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Easy Food 11
15/07/2015 16:27
CORNER
Editorial Assistant Jocelyn Doyle reviews her favourite cookbooks this month.
AT MY TABLE
By Mary McCartney Published by Chatto & Windus €28.25/£20 This is the second cookbook from Mary McCartney, co-founder of the Meat Free Mondays we love here in Easy Food and eldest daughter of Paul and Linda. Many of us in Ireland have grown a bit more savvy when it comes to vegetarian food and are happy to enjoy a meat-free meal, but there are certain occasions for which we still wouldn’t even consider ditching the meat – Christmas, for example, Sunday lunch or a barbecue. At My Table proves that veggie feasts can be just as special, whether the plan is for a celebratory brunch, an all-American BBQ, a Mexican fiesta, a kiddie birthday or a private dinner for two. With crowd-pleasers like one-pot chilli with baked potatoes, easy but impressive choices like courgette and leek fritters with a Feta citrus dressing and just-as-tasty veggie versions of meat-based classics (black bean burgers, anyone?), this is a fantastically non-pretentious guide to vegetarian cooking in the family home. We’re willing to bet that eating at Mary’s table is a delicious experience.
INSPIRALIZED
By Ali Maffucci Published by Ebury Press €18.35/£12.99 While there are many kitchen gadgets that we’d consider to be a waste of money, we think the spiraliser is a great idea for anyone trying to up their veggie intake, eat fewer carbs or cut out gluten. Maffucci begins with a comprehensive introduction on everything from mastering the spiralising technique to which pantry staples are useful. Once you’ve acquainted yourself with your spiraliser, it’s time to hit the recipes. We feel fairly secure in saying that anyone who doesn’t have a spiraliser will want one after a flick through this book. We absolutely adore the idea of frying little patties of spiralised spuds to use in place of bagels or burger buns. We’re also impressed with the ingenuity of the recipes and how little waste they leave behind: in the lemon garlic broccoli with bacon, for instance, the broccoli florets are left whole while the stalks are spiralised into accompanying “spaghetti.” Even sweet treats are subject to the makeover; we particularly like the look of the chocolate chip sweet potato muffins. If you’re ready to be inspired to embark on a healthier eating plan, this is for you.
CHIPS
By Chris Bryant Published by Lark €11.30/£7.99 When we first heard of this book, we assumed it was about what Irish people would call “chips”, but it actually refers to the American sense of the word, or what we would term crisps. You might think having a cookbook about crisps is a bit silly, but once we started looking at the recipes we found them strangely compelling. Have you ever wanted to make your own root vegetable crisps? How about taking things a step further and making homemade crisps from grated cheese, bagels, apples, tofu, bananas, smoked salmon, strawberries, coconut or chorizo? Bryant really does seem to be able to “chip” anything, and there are enough seasoning blends, sauces and dips to render every recipe virtually irresistible. For us, it’s the luxurious fungi chips that must be made immediately, along with the five shades of onion dip. If you’re looking for unusual entertaining ideas or just a bit of weekend fun in the kitchen, Chips is a good buy.
INDIAN KITCHEN
By Maunika Gowardhan Published by Hodder & Stoughton €35.30/£25 Indian cooking can sometimes seem intimidating and full of unfamiliar ingredients. Gowardhan is out to show how easy it can be to rustle up a curry at the end of a long day, and the book is beginner-friendly from the very start, with detailed information about Indian ingredients and helpful equipment. We love the simplicity of the book’s arrangement, in which the few chapters are simply headed according to mood: hungry, lazy, indulgent, celebratory and an additional section of “extras” like chutneys, breads and salads. Most importantly, the chapters are filled with great recipes, perfectly suitable for each mood. If we were hungry, we could certainly see ourselves digging into masala mackerel or Goan chilli pork. Lazy days could easily be spent happily munching anda bhurji (spicy scrambled eggs) or Bohra-style fried lamb chops, and if we were feeling indulgent we’d go for the bread pakoda, a sandwich made from spiced potatoes, then deep-fried whole, which suddenly makes the chip butty seem vastly inferior. For a celebration, we’d have to make the drool-worthy nalli gosht, lamb shanks in a thick, spicy gravy: absolutely divine. We’re sure this book will have us loving cooking Indian food as much as we enjoy eating it. 12 Easy Food
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Blomus fire pit www.black-by-design.co.uk €134/£95 Corkcicle wine cooler www.cuckooland.com €14.10/£9.99
Set of barbecue tools www.annabeljames.co.uk €41.78/£58.95
LazyDAYS
Water bottle with fruit piston www.designist.ie €11/£15.50
Make the most of long, lazy summer days while they last
Ice cream cups (four designs available) Tiger Stores nationwide €2/£1.40 per 10-pack
Indoor beach hut planter www.firebox.com €21.15/£14.99
BBQ bear paws www.firebox.com €21.15/£14.99
Perfect ics! for picn
Esschert Design two-person picnic day pack Anvil Home €49.95/£35.40
Bear skin picnic blanket www.designist.ie €32/£22.70
Folding chair with cooler (two colours available) Tiger Stores nationwide €5/£3.55 www.easyfood.ie
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COMPETITIONS
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WIN A CASE OF CONO SUR WINE! In June, Cono Sur launched the Blogger Challenge which invited Ireland’s foodies to create a unique recipe that would pair perfectly with either their premium Single Vineyard Sauvignon Blanc, Riesling or Pinot Noir. The Irish person with the best recipe will go on to compete in the grand final in Paris in November against other entrants from around Europe, with the overall winner securing a VIP trip for two to Cono Sur’s winery and vineyards in Chile. The final recipes are in and now it’s up to you, the public, to choose your favourite to represent Ireland. Simply log on to www.bloggercompetition.conosur.com and follow the links to pick your favourite. And now Cono Sur is offering a prize to Easy Food readers! You can now be in with a chance of winning your own case of Cono Sur Single Vineyard Sauvignon Blanc, Pinot Noir or Riesling! Cono Sur’s Single Vineyard range comprised of wines sourced from a single plots that are painstakingly selected from different areas around Chile to best bring out the specific characteristics of each grape. To enter, simply email your contact details and the answer to the question below to competitions@easyfood.ie with CONO SUR in the subject line.
Q: In what country are Cono Sur’s winery and vineyards located? For more see www.conosur.ie. Enjoy Cono Sur responsibly, visit DrinkAware.ie
14 Easy Food
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€100 DINNER VOUCHER TO WIN
Savour Salthill’s newest restaurant, The Fisherman Seafood Bar & Grill, overlooking the bustling Salthill Promenade. Open for breakfast, lunch and dinner, The Fisherman is fast becoming one of Galway’s most popular restaurants, serving a contemporary menu of seafood, meat and vegetarian dishes. Boasting a floor-length glass front, diners enjoy spectacular views of Galway Bay while the open-style kitchen lets you watch the culinary team at work. The Fisherman, owned and operated by the O’Malley family who come from a long family line of Galway fishermen, also houses an intimate wine bar that is perfect for corporate or leisure celebrations. One reader can now win dinner for two at The Fisherman Seafood Bar & Grill to the value of €100. To enter, email your contact details and the answer to the question below to competitions@easyfood.ie with THE FISHERMAN in the subject line.
Q: The Fisherman Seafood Bar & Grill is owned and operated by which family? Terms & Conditions Apply; subject to availability. www.fisherman.ie (091) 527 100 The Fisherman
AUGUST 2015
15/07/2015 16:54
WIN A FAMILY BREAK WITH SPECIAL KIDS’ MENU
Anthony Gray, Sligo restaurant owner and Restaurant Association of Ireland president, is on a mission to get Ireland’s children eating better. He has launched a children’s healthy eating menu in his restaurants, Eala Bhán in Sligo town, and Tra Bán Restaurant in the popular family-holiday destination of Strandhill. He has also commissioned a leading children's dietician, Ruth Charles, to ensure key nutrients are being offered in the new kids' menus, which feature options for even the pickiest of eaters! To launch their new Children's Menu, Tra Bán is giving one lucky reader the chance to win a family trip to Strandhill. The prize includes an overnight stay for a family of four at the Strandhill Lodge and Suites, a family surf lesson with Strandhill Surf School and dinner for the family at Tra Bán with the children being treated to the new three-course Tra Bán Children's Menu. To enter, email your contact details and the answer to the following question to competitions@easyfood.ie with STRANDHILL in the subject line:
Q: In which seaside village is the award-winning Tra Bán steak and seafood restaurant located?
www.easyfood.ie
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Rachel
AT HOME
Guest editor Rachel Allen shares her top tips and some of her favourite recipes for family cooking
PHOTOGRAPHY TARA FISHER
out for Keep an eye book! w ne Rachel's spired by In es ip ec R Coast: Coast ild Atlantic Ireland's W €35.50/£25 /£12.99 eBook €18.45 th ember 24 On sale Sept Published by s HarperCollin
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AUGUST 2015
16/07/2015 11:31
guest editor Rachel Allen
A
s a TV chef, food writer and instructor at Ballymaloe Cookery School, Rachel Allen's day is often filled with fine-tuning recipes and teaching others how to improve their kitchen skills, but that doesn't mean her kitchen at home is any less busy. She and her husband, Isaac, make it a priority that their three children – Luka, Joshua and Scarlett – have a wholesome, homemade meal to enjoy at the end of the day. Her secret? Rely on fresh, seasonal ingredients and have a well-stocked kitchen at home to make meal planning easy and inexpensive. With four cookery books under her belt and her latest, Coast – Recipes from the Wild Atlantic Way, Rachel knows a thing or two about making the most of quality Irish ingredients in family-friendly meals. Read on below to try your hand at some of her favourite meals and to learn her top tips for developing your skills as a home cook. How would you describe your cooking philosophy at home? Simple, but relying on good seasonal produce. What first inspired you to cook? I always loved baking as a child with my mum and my sister, and that carried on through my teens. When it came to deciding what to do after I left school, I always knew I wanted to do something creative; it was either shoe design or cooking for me. I decided to learn how to cook first as I wanted to travel the world and my parents advised me to travel with a skill so that I could always get a job. When I went to Ballymaloe and started learning how to cook, I realised that this was definitely what I wanted to do. I still enjoy shoes, but just wearing them! What is a typical mealtime in your house? A typical mealtime in our house is in the evening. No TV, phones or tablets at the table. It's the one time where we can all sit and chat, as more often than not everyone is coming and going during the day with all their different schedules. I just love this time of the day. How do you plan for family-friendly meals during busy weeks? Isaac and I tend to work out during the day what we are going to cook that night, and who will cook. I wish we could say we are really organised and make a plan at the start of the week, but we don't! We have so many local suppliers close to us so sometimes we'll pick up a chicken for roasting, or call Brenda, our local fisherman's wife, to see what fish she has.
How adventurous or picky are your kids with new foods? Ours vary, some are more picky than others. The one food that they all still dislike is mushrooms: it's not the flavour but the texture if they're in big slices in a pie or casserole. We don't make a big deal of it, we often leave them out, but sometimes we'll just say to leave them at the side of the plate if they don't want them. I'm hoping that eventually they'll all love them! What is the worst cooking disaster you’ve had, and how did you recover? I once had to get a hotel in Singapore evacuated when I was cooking on stage as I set the pan on fire from preheating it for too long. Thankfully the fire was put out in two seconds and everyone was able to come back in straight away, though I'd say they were all slightly nervous of my cooking afterwards! Apart from that there have been no disasters! What advice would you offer to a novice cook who wants to start preparing more homecooked meals? Start cooking food that you love to eat yourself. Start simply with basic recipes and using good, fresh produce.
How do you make the most of local ingredients in your recipes, and how can home cooks do the same? Local ingredients always feature in my recipes because it makes the most sense. They'll be fresher than anything that's been sitting in a warehouse for days or weeks, and it's also really important to support the local economy. It's a really good idea to go to markets to hunt out your local ingredients and have a taste of them while getting advice on how to use them. What would be your ultimate dinner party menu? This would of course completely depend on the season but seeing as it's the end of summer I would go for some lovely shellfish. Perhaps lobsters or crabs boiled in sea water and served with homemade mayonnaise, local tomatoes made into a tomato and basil salad, and some freshly dug potatoes, boiled and served with Irish butter slowly melting over the top. For dessert, perhaps I'd serve a raspberry fool with buttery shortbread biscuits. In winter time I might go for beef with Bearnaise sauce and something chocolatey to end. om Recipes fr Kitchen Everyday Rachel's eet hings Sw and All T 5 2 /£ 0 .5 Each €35 ns arperColli H y b d e Publish
What are your top tips for keeping school lunches interesting? I change the school lunches regularly and depending on what's in season. When Irish cucumbers are in season (from June to about October) they always get packed in lunch boxes, thickly sliced with some Feta cheese. I try and make it colourful too with some raspberries or strawberries in a small box on kitchen paper (so they don't get soggy and bruised).
www.easyfood.ie
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Cheesy bread gratin Serves 6-8 Rachel says: “A cross between a savoury bread and butter pudding and a cheese soufflé, this is perfect for a hearty brunch or late-night supper. It's also a great standby dish that's ideal for using up leftover scraps of cheese (any mixture of hard cheese would do) and bread that's no longer fresh. Slightly stale bread is actually best for this recipe, as it will absorb the egg mixture without disintegrating.” 2 tbsp olive oil 250g rindless streaky bacon (either in rashers or in one piece), cut into ½ x 2cm pieces 1 slightly stale baguette or loaf, cut into 18 Easy Food
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roughly 2cm slices 200g Parmesan cheese, grated 200g Mozzarella, grated 100g Gruyère cheese, grated 6 eggs Salt and freshly ground black pepper 100g Cheddar, grated 2 tbsp chopped chives 1 Preheat the oven to 220°C/200˚C fan/gas mark 7. Place a large frying pan on a high heat and add the olive oil. When the oil is hot, tip in the bacon pieces and cook for 5-10 minutes or until browned and slightly crisp. 2 While the bacon is cooking, lay out the bread slices in a 20x30cm ovenproof dish. When the bacon is cooked, remove from the pan with a
slotted spoon and scatter over the bread. 3 Place the Parmesan, Mozzarella and Gruyère in a food processor with the eggs and whiz for about one minute or until smooth. Season with salt and pepper to taste. 4 Pour the egg and cheese mixture over the bread and bacon, then sprinkle over the grated Cheddar and chopped chives and season with pepper. Place the dish in the oven and bake for 15-20 minutes or until just set in the middle and puffed up and golden brown on top.
Per Serving 612kcals, 35g fat (15.1g saturated), 31.6g carbs, 1.8g sugars, 43.2g protein, 1.2g fibre, 1.5g sodium
AUGUST 2015
15/07/2015 17:31
guest editor Rachel Allen
Roast chicken pieces with lemon and herb aïoli Serves 4-6 Rachel says: “To save time, I sometimes roast a jointed chicken instead of a whole bird as it cooks much faster. The real point of this dish, though, is the sauce! Punchy and strong-tasting, the lemon and herb aïoli would work well in sandwiches or in salads, but here it is mixed with the chicken juices to make the most delicious sauce. Serve warm, as soon as it's made, or at room temperature. The sauce would also be wonderful with a whole roast chicken.” 1 X 1.5-2.25kg chicken, jointed into drumsticks, thighs, breasts and wings (ask your butcher to do this for you) 4 large shallots or 2 red onions, peeled and quartered through the root 8 potatoes, peeled, and halved or quartered if large ½ tbsp finely chopped rosemary ½ tsp chopped thyme 25ml olive oil Salt and freshly ground black pepper For the lemon and herb aïoli: 2-4 garlic cloves, peeled and crushed or finely grated 2 egg yolks 1 tbsp lemon juice 1 generous tsp Dijon mustard ½ tbsp rosemary leaves, finely chopped ½ tsp thyme leaves, chopped 175ml sunflower oil 50ml olive oil 100ml chicken stock or water 1 Preheat the oven to 220°C/200˚C fan/gas mark 7. Place the chicken pieces, skin side up, in a roasting tin and add the shallots or onions, potatoes and herbs. 2 Drizzle over the olive oil and season generously with salt and pepper, then roast in the oven for 25-35 minutes or until the chicken is cooked and browned on top and the potatoes and onions are tender and lightly golden. 3 Meanwhile, make the aïoli. Place the garlic in a bowl with the egg yolks, lemon juice, mustard, herbs and a pinch of salt. 4 Put the sunflower and olive oil in a jug and slowly pour into the egg yolk mixture in a very thin stream while whisking constantly, either by hand or using a hand-held electric www.easyfood.ie
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Top Tip
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beater. Continue to add the oil, whisking all the time, until it is fully incorporated and the mixture has thickened. Taste and add more salt and lemon juice, if necessary. 5 Once the chicken is cooked, remove from the oven, then transfer the chicken and vegetable pieces to a warmed serving dish and cover with foil to keep warm. 6 Place the roasting tin on the hob on a medium heat, pour in the stock (or water) and use a whisk to help break up and dissolve the caramelised chicken juices sticking to the bottom of the tin. 7 Bring to the boil, then tip into a jug and leave to sit for a couple of minutes to allow
the fat to float to the top. (You could add a few ice cubes, if you liked, to help speed up the process.) Spoon off the fat and reheat the liquid in a saucepan if it has cooled down completely. 8 Slowly pour the liquid into the aïoli while whisking constantly. This is your sauce to serve with the chicken and potatoes. Don't try to reheat it at this stage as it will split, but it is just as good served at room temperature.
Per Serving 709kcals, 18.5g fat (3.7g saturated), 64.2g carbs, 5.1g sugars, 51.8g protein, 8.3g fibre, 0.18g sodium
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guest editor Rachel Allen
Lamb neck with yoghurt, cucumber and mint Serves 4 Rachel says: “Like other less-used cuts of meat, neck of lamb is relatively cheap, yet when treated well-with long, slow cooking- its flavour and texture are unbeatable! You just let your oven do the work, slowly rendering the fat and breaking down the meat so that it's soft and meltingly tender. Ask your butcher for the whole neck (you may need to order it in advance, as it often comes filleted).” 1.25kg neck of lamb (on the bone) 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp sea salt flakes ½ tsp black peppercorns 15g butter, softened 2 garlic cloves, crushed or finely grated For the yoghurt with cucumber and mint: 250g thick natural yoghurt, such as Greek yoghurt ¼ cucumber, cut into roughly 1cm cubes Juice of ½ a lemon 2 tbsp fresh mint, chopped Salt and freshly ground black pepper To serve: Couscous 1 Preheat the oven to 140˚C/120˚C fan/gas mark 1. Using a sharp knife, score the lamb in a grid pattern (forming roughly 2cm squares), cutting through the fat, but not into the meat. 2 Place a small saucepan or frying pan on a high heat and add the coriander and cumin seeds. 3 Cook the seeds, tossing every now and then, for 1-2 minutes or until they have darkened slightly in colour. Tip into a mortar with the salt and peppercorns and crush with a pestle until slightly coarse, or place in a plastic bag and crush with a rolling pin instead. 4 Place the lamb in a roasting tin and rub the softened butter all over it, then the garlic. Scatter the spice mix all over the lamb, pressing it in to help it stick to the butter. 5 Place the lamb in the oven and cook for about four hours or until the meat is meltingly tender and golden brown on the outside. 6 Just before the lamb is cooked (though the cooked lamb will sit somewhere warm for about an hour), prepare the yoghurt with cucumber and mint. Place all the ingredients in a bowl and mix together, seasoning with salt and pepper to taste. www.easyfood.ie
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7 Carve the lamb into chunks and serve with the yoghurt and cucumber and couscous. Per Serving 551kcals, 39.7g fat (19.5g saturated), 3.8g carbs, 2.8g sugars, 43.4g protein, 0g fibre, 0.82g sodium
Warm chocolate spoon cake Serves 4-6 Rachel says:"Not quite a cake, not quite a pudding, this gluten-free recipe has lots of ground almonds in it to keep it deliciously nutty and fudgy.” 150g dark chocolate (55-70% cocoa solids) 150g butter 125g caster sugar 1 tsp vanilla extract 75g ground almonds 4 eggs, separated Pinch of salt
1 Preheat the oven to 190°C/170˚C fan/gas mark 5. Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water and allow to melt. Take the bowl off the heat and stir in the vanilla extract, the ground almonds and the four egg yolks, one by one. 2 Put the egg whites in a bowl with the pinch of salt and whisk just until stiff, but still creamy rather than grainy. 3 Fold in the chocolate mixture and tip into a one-litre capacity pie dish. 4 Bake in the oven for 22-25 minutes until the outsides are set and the centre just has a thick wobble. If you take this out of the oven before it has completely cooked, it will stay nutty and fudgy, even when it cools down. 5 Allow to sit for a few minutes before serving. Wonderful with cold, softly whipped cream or ice cream.
Per Serving 507kcals, 36.9g fat (19.4g saturated), 38.7g carbs, 34.6g sugars, 8.4g protein, 2.4g fibre, 0.22g sodium
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Sunshine fish curry Serves 6 Rachel says: “Turmeric, with its brilliant shade of yellow, is what makes this golden curry look like sunshine on the plate. As with all dishes that use chilli, the level of heat is really up to you. If you'd like it hotter, you can use the whole chilli and not deseed it (the seeds being where most of the heat comes from), or you can leave it out altogether if you prefer.” 6 skinned fillets of white fish, such as cod, haddock, whiting, pollock or ling 1 tsp cumin seeds, toasted and finely ground 1 tsp coriander seeds, toasted and finely ground 1 tsp turmeric ¾ tsp salt 2 tbsp sunflower oil 1 onion, peeled and chopped 1 x 400ml tin of coconut milk, whisked in a bowl to remove any lumps ½-1 fresh red chilli pepper, deseeded and thinly sliced (optional) Squeeze of lemon juice 1 Place the fish on a plate or in a wide, shallow bowl. Mix the ground, toasted seeds with the turmeric and salt, then scatter over the fish, making sure the fillets are fully coated. 2 Place a wide saucepan (or large frying pan) on a medium heat and pour in the sunflower oil. When the oil is hot, add the chopped onion and sauté for 7-10 minutes or until completely softened and a little golden around the edges. 3 Lay the fish pieces on top of the onion, making sure to scrape any leftover seeds and spices from the plate into the pan. Cook the fish on each side for 2-3 minutes or until light golden 22 Easy Food
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(you might need to turn the heat up so that the oil sizzles slightly). 4 Pour in the coconut milk and add the chilli (if using). Bring to the boil, then reduce the heat and simmer for 5-10 minutes or until the fish is cooked all the way through. To finish, add a squeeze of lemon juice and a little more salt if necessary. Serve immediately. Per Serving 298kcals, 21.9g fat (14.8g saturated), 6.2g carbs, 3.3g sugars, 22.1g protein, 2.1g fibre, 0.37g sodium
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Apple crumble ice cream Serves 8-10 Rachel says: “When you think of how delicious a freshly baked apple crumble tastes when it has a scoop of vanilla ice cream slowly melting into it, it's not surprising that this works so well.” For the ice cream: 3 egg yolks 75g caster or granulated sugar 150ml water 1 tsp vanilla extract 800ml softly whipped cream (measured when whisked) For the apples: 50g butter 50g brown sugar 2 eating apples, peeled, cored and cut in to 1cm chunks For the crumble mix: 50g plain flour 25g brown sugar 25g porridge oats 25g butter, cut into 1cm cubes
1 To make the ice cream, place the egg yolks in a bowl and whisk until light and fluffy. 2 Combine the sugar and water in a small saucepan, then stir over a medium heat until the sugar is completely dissolved. Remove the spoon and boil the syrup until it reaches the 'thread' stage, 106-113°C. If you don't have a sugar thermometer, the mixture should look thick and syrupy, and when a metal spoon is dipped in, the last drops of syrup will form thin threads. 3 Pour this boiling syrup in a steady stream onto the egg yolks, whisking all the time. Add the vanilla extract and continue to whisk until it becomes a thick, creamy white mousse. 4 Fold in the softly whipped cream, place in a container, cover and freeze for one hour. 5 Next, cook the apples. Place the butter in a pan over a medium heat. When melted, stir in the sugar just until dissolved, then add the apples and cook, stirring occasionally, for about 10 minutes until soft. Remove from the heat and set aside to cool. 6 Preheat the oven to 160°C/140˚C fan/gas mark 3 and line a baking tray with parchment paper. 7 To make the crumble, in a bowl, mix together the flour, sugar and oats, then rub in the butter to form a crumbly consistency. Spread out on the prepared tray. Place in an oven and bake for about 15 minutes until golden and crisp, then set aside and allow to cool. 8 Remove the ice cream from the freezer and mix together the semi-frozen ice cream with the crumble and apple in a bowl, then return to the freezer to freeze all the way through. This should take 3-4 hours.
Per Serving 411kcals, 32.8g fat (20.1g saturated), 28g carbs, 18.8g sugars, 3.6g protein, 1.3g fibre, 0.08g sodium
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in association with 2015 AWARDS
HERE'S YOUR CHANCE TO BE A 2015
HOME-COOK HERO! Finally, it's that time of year again... This year's competition is officially open for entries!
Do you love to cook? Are you always asked to cook 'that dish' for parties? Do you have a fail-safe recipe that always clears plates? Then you need to enter our cookery competition!
E-COOK BE A HOMV STAR! HERO T finalists
All of our the TV show, rt of become pa ill air on TV3 a w which Tune the event. week after t happened at the ha in to see wk-off final and coo 15 wned a 20 who is cro e-Cook Hom Hero!
THERE ARE TWO MAIN WAYS TO ENTER: Simply fill out this entry form, attach your recipe and post it in to us.
1 2
Go to www.easyfood.ie and enter your recipe and details online.
The closing date for entries is October 15th. Three finalists from each category will be shortlisted after this date to take part in a cook-off at Cooks Academy on Saturday, November 7th and attend a black-tie award ceremony that night in The Shelbourne Hotel, where the winners will be announced! You can enter as many times as you like and change your recipe right up until the closing date. Best of luck!
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Terms & Conditions: Amateur cooks of all ages on the island of Ireland are eligible to enter the cookery competition. This competition is not open to professional cooks/chefs. Competition closing date is no later than 5pm on October 15th, 2015 and no applications received after this date can be considered. No responsibility will be taken by Zahra Media Group for any entries which are damaged, lost or received after the closing date. FInalists and winners will be contacted by phone/email/text and announced in Easy Food. The judges’ decisions are final. Finalists must be available for the event, which takes place on November 7th, 2015. The cost of ingredients, travel to the final in Dublin and accommodation is the responsibility of the entrant and is not covered by the competition organisers. Entrants may be required by the competition organisers to participate in publicity activities, including interviews, photo and/or video sessions. Prizes are non-transferable and there are no cash alternatives to prizes. If you have any queries or clarifications, please email editor@easyfood.ie or phone +353 (0) 1 287 8631. Full terms and conditions, plus further details of the cookery competition and a list of eligible sponsors’ products are available at www.easyfood.ie. By entering the cookery competition entrants are deemed to have read and understood the terms and conditions and be bound by them.
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WHAT’S NEW THIS MONTH ON
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Entering the Easy Food Home-Cook Hero Awards has never been easier – just click the Home-Cook Hero tab on the easyfood.ie homepage, and you’ll be directed to the Home-Cook Hero website. You’ll find information on the categories to enter, as well as recipes and photos from last year’s winners. You can even watch the full TV show of the awards, which was broadcast on TV3!
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
28-36
IN THIS SECTION STRAWBERRY FIELDS FOREVER P28
Match Irish strawberries with sweet or savoury flavours for a real taste of summer
www.easyfood.ie
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15 WAYS WITH SALAD VEGETABLES P32 Make the most of fresh summer produce with these inventive recipes
COOKING WITH B P36
We continue our culinary A to Z with sweet in-season blackberries
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y r r e b Straw
ямБelds forever
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
Match Irish strawberries with sweet or savoury flavours for a real taste of summer
Cover
Cook the
28 Easy Food
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what's in season? strawberries
Strawberry and lemon cream puff cake Serves 10
For the topping: 350g fresh strawberries, sliced 1 tsp sugar For the pastry case: 160ml water 75g unsalted butter 1 tbsp sugar 80g plain flour 3 large eggs For the filling: 125g cream cheese, softened 65g icing sugar 240ml double cream 1 tsp lemon zest 380g lemon curd 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Lightly grease the sides and bottom of a 24cm springform cake tin. 2 In a bowl, toss the strawberries with the sugar and place in the fridge until needed. 3 In a medium saucepan, bring the water, butter and sugar to a boil. Add the flour all at once and quickly stir the mixture until it begins to pull away from the sides of the pan. Remove from the heat and keep stirring until the mixture is smooth. Allow to cool for five minutes. 4 Using a handheld electric mixer, beat the eggs in one at a time until well combined, smooth and shiny. Spread the mixture in the bottom of the prepared cake tin and around 3cm up the sides. Bake for 30-35 minutes until golden brown and crisp to the touch. 5 Prick the cake all over with a toothpick (if there is a lot of sticky batter on the toothpick, bake for another five minutes). Turn the oven off, put the cake back in and prop the over door open with a wooden spoon. Allow to dry in the open oven for 40-45 minutes. Remove the cake to a wire rack and allow to cool completely. 6 In a large bowl, whip the cream cheese until smooth. Slowly add the icing sugar, and whip until light and fluffy. Add the cream and lemon zest and continue whipping until it forms stiff peaks. 7 Spread the lemon curd over the bottom of the cream puff shell. Spread the cream filling over this and top with the sugared strawberries. Per Serving 427kcals, 36.3g fat (20.3g saturated), 28.2g carbs, 20g sugars, 7g protein, 0.9g fibre, 0.238g sodium
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Strawberries lo ve…
Preparing
* Let strawberries come to room temperature before using, as their flavours are dulled when cold. * Wash the strawberries and pat dry with kitchen paper. * Hull them using the tip of a sharp knife.
Storing
* Don’t wash strawberries until you’re about to use them as they soak up moisture. * Mould spreads quickly, so remove any mouldy strawberries once you see them. * Place them on a plate lined with kitchen paper and cover with another sheet or two. * Store at room temperature if you’re planning on eating them within a day, or in tubs in the fridge otherwise.
Cream ■ Min t ■ Basil ■ Rose mary ■ Vanilla Chocolate ■ Sp inach ■ Balsam ic vinegar Black pepper ■ Sparkling w ine Lime ■ Rhubar b ■ Kiwi Cheeses like Feta, Mozzare lla, blue and goat ’s ■ Jalapeño peppers
Buying
* Irish strawberries have a short season, but it’s worth waiting for as there’s a big difference in flavour when they’re in season and haven’t travelled far. * Strawberries should be firm to the touch, bright red, free of bruising and mould and with a noticeable sheen. The stems should be bright green. Fresh berries will smell sweet. Easy Food 29
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Chicken with spiced strawberry relish Serves 2
For the strawberry relish: 450g strawberries, hulled and quartered 3 tbsp chilli flakes 150g sugar 1 tsp black pepper 50ml red wine vinegar 2 tbsp balsamic vinegar For the chicken: 2 chicken fillets, sliced into strips Pinch of salt ½ tsp black pepper 1 tbsp olive oil
Top Tip
r y leftove Store an erilised, st a in relish for glass jar airtight o weeks tw up to at’s it in a go and try stie – a to se e che yum!
To serve: Crunchy lettuce, shredded Feta, crumbled Balsamic vinaigrette 1 Place the strawberries in a pan with the remaining relish ingredients and mix well. 2 Bring to a boil, then reduce the heat to medium-low and simmer for 25 minutes, stirring occasionally to prevent it from sticking. 3 In a sealable bag, mix the chicken with three tablespoons of the strawberry relish and add the salt and black pepper. Place in the fridge for at least four hours or overnight if possible. 4 Heat the oil in a nonstick pan over a mediumhigh heat and cook the chicken for 4-5 minutes per side until thoroughly cooked. Let the chicken rest for 2-3 minutes. 5 Toss the chicken with crunchy lettuce and crumbled Feta and top with extra strawberry relish to serve. Per Serving 708kcals, 19.1g fat (4g saturated), 98.2g carbs, 87g sugars, 41.7g protein, 7.1g fibre, 0.201g sodium
30 Easy Food
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5 ways with
CUCUMBERS
QUICK SESAME CUCUMBER SALAD
Serves 4 In a large bowl, combine 450g thinly sliced cucumbers and 6 chopped spring onions. In a small bowl, whisk together 3 tbsp sesame oil with 2 tsp white wine vinegar. Pour the dressing over the cucumbers and toss to coat. Sprinkle over 1 tbsp sesame seeds, 1-2 pinches of dried chilli flakes and a pinch of salt. Allow to sit for 15 minutes before serving.
MINTED CUCUMBER COCKTAIL
Serves 2 Place 2-3 ice cubes in each of two 350ml glasses. Add 60ml gin to each glass. In a food processor, combine ½ a cucumber, 3 tbsp chopped fresh mint, 1 tbsp lime juice and a peeled 3cm piece of ginger and whizz until smooth. Press the cucumber purée through a fine sieve to remove any solids. Divide the strained cucumber juice between the two glasses, top up with sparkling water and serve.
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QUINOA CUCUMBER TABBOULEH
Serves 6 In a medium saucepan over a high heat, bring 170g quinoa, ½ tsp salt and 300ml water to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes until tender. Remove from the heat and let stand, covered, for five minutes, then fluff with a fork. In a small bowl, whisk 2 tbsp lemon juice with 1 crushed garlic clove. Gradually whisk in 120ml extravirgin olive oil and season to taste. Into the quinoa, add 1 large sliced cucumber, 250g halved cherry tomatoes, 3 tbsp chopped parsley, 2 tbsp chopped mint, 2 sliced spring onions and 3 tbsp of the dressing. Season to taste and stir together, then drizzle with the remaining dressing.
CHUNKY INDIAN CUCUMBER DRESSING Serves 6 In a large bowl, combine the following: 1 chopped large cucumber, 250g halved cherry tomatoes, 350g plain, full-fat yoghurt, a finely chopped red onion, 1
deseeded and finely chopped green chilli, 2 crushed garlic cloves, 2 tbsp chopped mint, 2 tbsp chopped coriander and 2 tbsp lemon juice. Stir to combine well and allow to sit for 10 minutes, then serve with some naan bread as a side dish for a spicy curry.
GREEK TURKEY PITTAS WITH CUCUMBER SALSA
Serves 4 Heat 1 tbsp olive oil in a large pan over a medium-high heat and cook ½ a chopped red onion for 4-5 minutes. Add 4 crushed garlic cloves and cook for one minute, then add 450g turkey mince. Cook thoroughly, then drain away any fat. Add 1 tbsp dried oregano, 1 tsp black pepper and a pinch of salt. Simmer on a low heat for five minutes. In a small bowl, combine ½ a chopped red onion, 200g quartered cherry tomatoes and 1 chopped cucumber. In another bowl, whisk 1 tbsp olive oil with 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp oregano and some seasoning. Pour over the tomato cucumber salsa and toss to combine. Serve the turkey in warmed pitta breads, topped with the cucumber salsa, some crumbled Feta and fresh mint. Serve with lime wedges on the side. AUGUST 2015
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5
ways with
TOMATOES
CAPRESE SALAD WITH GRILLED WATERMELON
Serves 4 Preheat the barbecue or grill to medium. Brush both sides of 8 large watermelon triangles with olive oil and season with salt and pepper. Add a drizzle of honey over each one and cook on the barbecue or grill for 2-3 minutes on each side. Place two pieces of watermelon on each plate. Divide 450g quartered cherry tomatoes, 250g torn fresh Mozzarella and a large handful of basil leaves between the plates and season well. Drizzle with balsamic syrup and extra olive oil, then serve with crusty bread.
MINI TOMATO TARTES TATIN
Serves 6 Preheat the oven to 200°C/180°C fan/ gas mark 6. Lightly grease two six-hole standard-sized muffin tins with olive oil. Heat 1 tbsp oil in a pan over a mediumhigh heat and cook 2 crushed garlic cloves for 30 seconds, then add 500g cherry tomatoes and ¼ tsp dried oregano and cook for 30 seconds more. Season, then remove and cool. Roll out a sheet of puff pastry to about half its original thickness and use a 7cm pastry cutter to cut out 12 circles. Arrange 4-5 tomatoes at the bottom of each muffin tin cavity without overlapping. Sprinkle a little Feta or blue www.easyfood.ie
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cheese on top, making sure the cheese doesn't fall to the bottom. Press a pastry circle firmly on top of each portion. Brush with egg wash and bake for 15-18 minutes until golden. Cool in the tin for 3-4 minutes, then gently lift the tarts out of each cavity, flipping upside down onto a plate. Serve with a salad.
CLASSIC GAZPACHO
Serves 4 Soak 100g slightly stale crusty white bread in cold water for 20 minutes. Meanwhile, in a food processor, combine 1kg diced very ripe tomatoes, 1 yellow and 1 red pepper, both chopped, 1 chopped medium cucumber, 2 crushed garlic cloves and 150ml extra-virgin olive oil. Squeeze the water out of the bread, tear it roughly into chunks and add to the processor. Blend until smooth, then add 1 tbsp balsamic vinegar, 1 tbsp white wine vinegar and salt, to taste. Stir well. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled. Serve cold topped with finely chopped cucumber and yellow pepper.
BLT SALAD
Serves 6 In a large pan over a medium heat, cook 12 rashers until crisp. Using a slotted spoon, remove to a plate lined with kitchen paper to drain, reserving 2 tbsp of drippings in the pan. Set aside. Melt 60g butter in another large pan over a medium heat. Cut 8 slices
of baguette into 2cm cubes. Add these to the butter and cook for 4-5 minutes until golden, stirring frequently. Remove to kitchen paper and cool. In a small bowl, whisk 8 tbsp mayonnaise, 4 tbsp chopped fresh basil, 2 tbsp red wine vinegar, ½ tsp black pepper, 1 crushed garlic clove and the reserved bacon drippings. In a large bowl, combine 2 shredded heads of Little Gem lettuce with 250g halved cherry tomatoes and the crispy bacon. Drizzle with the dressing and toss to coat, then top with the crunchy croutons.
SUMMERY TOMATO JAM
Makes 1 jar In a dry pan over a medium heat, toast ½ tsp fennel seeds for 2-3 minutes until fragrant, then remove from the pan and set aside. Increase the heat to medium-high and blacken 300g ripe cherry tomatoes in the same pan for about 10 minutes until the skins start to crack. Add 1 tbsp olive oil and 2 chopped shallots. Use a potato masher to smash the tomatoes in the pan, releasing their juices. Add the toasted fennel seeds along with ½ tsp sugar and a pinch of salt. Cook over a medium-high heat for 20-25 minutes so the juices reduce. Use a stick blender or a food processor to whizz until smooth. Serve as a sauce with fish, chicken, pasta or runny eggs, or just spread on crusty bread.
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5
ways with
COURGETTES
CRISPY BAKED COURGETTE “CHIPS”
Serves 2 Preheat the oven to 200°C/180°C fan/gas mark 6. Lightly grease a baking tray with oil. Slice 2 courgettes into batons. In a bowl, combine 4 tbsp ground almonds with 30g grated Parmesan, ½ tsp dried oregano and ½ tsp paprika. In a separate bowl, beat 1 egg. Dip each piece of courgette in the beaten egg, then in the almond mixture, coating each piece. Place on the prepared baking tray and bake for 25-30 minutes, turning the batons themselves and the tray halfway through. Serve hot.
BBQ COURGETTES WITH LEMON CAPER DRESSING
Serves 2 Use a sharp knife or vegetable peeler to slice a large courgette lengthways into thin strips. Brush the slices with 1 tbsp olive oil and season with salt and pepper. Preheat a barbecue, or if cooking indoors preheat a griddle pan over a high heat. Place the courgettes on the hot barbecue or pan and cook for 2-3 minutes on either side to soften them and obtain nice grill marks. Remove from the heat and set aside. To make the dressing, mix 2 tsp lemon juice with 1 tbsp olive oil. Season and stir in 1 tbsp capers. Arrange the grilled courgettes in a serving dish 34 Easy Food
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and drizzle over the dressing. Finish by scattering with fresh basil leaves and grating over some Parmesan. Serve as a side dish, warm or at room temperature.
COURGETTE AND SMOKED SALMON SPAGHETTI Serves 4 Cook 320g spaghetti according to the package instructions. Meanwhile, heat 1 tbsp olive oil in a large pan over a medium heat. Slice 2 medium courgettes into semi-circles and cook for 3-4 minutes until just cooked but still retaining plenty of bite. Add 1 crushed garlic clove and cook for 30 seconds. When the spaghetti is cooked, drain well, reserving a little of the cooking water. Add the spaghetti to the courgettes. Quickly stir through 100g crème fraîche and the juice of ½ a lemon. Use some of the reserved pasta cooking water to loosen the sauce if necessary. Stir through 100g smoked salmon. Scatter with chopped fresh dill and serve immediately with lemon wedges.
BACON AND COURGETTE PIZZA BIANCA Makes 1 pizza Preheat the oven to 220°C/200°C fan/gas mark 7. Heat a griddle pan until very hot. Slice 1 medium courgette into rounds and brush the slices with olive oil. Cook on the
griddle pan for 2-3 minutes per side until grill marks appear. Grill or fry 2 rashers until crispy. In a small bowl, mix 3 tbsp goat’s cheese with a splash of olive oil and season with salt and pepper. Spread the goat’s cheese over 1 prepared pizza base and top with the slices of courgette. Place in the oven and bake for 8-10 minutes until golden brown. Crumble the bacon over the pizza and serve immediately.
COURGETTE AND SPINACH FRITTATA BAKE
Serves 4 Heat 2 tbsp olive oil in a pan over a medium heat and cook 2 finely chopped shallots with 1 crushed garlic clove for 2-3 minutes. Add 3 grated courgettes, 4 large handfuls of spinach and 2 chopped spring onions and cook until the spinach has wilted down. Season with salt and black pepper, the zest of 1 lemon, a pinch of nutmeg and ½ tsp dried oregano. Set aside to cool. Preheat the oven to 200°C/180°C fan/gas mark 6 and lightly grease a 25 x 15cm baking dish with butter. Crumble 250g Ricotta and 80g Feta into the spinach mixture. Add 4 tbsp grated Parmesan and 3 eggs beaten with a splash of milk. Stir to combine. Top with 2 sliced tomatoes. Bake for 30-35 minutes, until the top is just starting to colour. Serve hot or at room temperature with crusty bread or a salad.
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NEW NEW
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COOKING WITH...
Blackberries
We continue our culinary alphabet with blackberries, the late bloomers of summer. Freely available from Irish hedgerows, blackberries are one of the easiest foods to forage and are a taste of childhood for many of us. Picking: • First things first, make sure you're not trespassing on private property. • Bring several tubs, especially if you’re planning on picking a lot; it’s best not to layer them too deeply to avoid crushing those on the bottom. • Avoid bushes beside busy roads and berries low enough to be sprayed by passing dogs. • It can be hard to resist raiding each hedgerow, but it’s best to spread your picking out a little, leaving some berries on each bush for birds, other pickers and so the bush can reproduce. • The best berries will be fat, swollen, dark and glossy.
Storing: • If you keep them dry and store them in the fridge, blackberries should last for 2-3 days. • Let them come to room temperature before eating, as they'll taste juicier and sweeter that way. Wash and dry them before eating. • Blackberries are easily frozen and can be baked straight from the freezer with no need to defrost. Freeze on a tray in a single layer, then transfer to a sealable bag.
sweetness to a summer salad, either whole or in a vinaigrette. • Liven up a cheeseboard by decorating with blackberries; not only do they provide a nice colour contrast, but they taste great with goat’s cheese, fresh Mascarpone and Ricotta or salty Feta and Halloumi. • Make flavoured alcohol: mash them lightly with sugar, then sieve into a bottle and top up with vodka or gin. Alternatively, use frozen blackberries to make delicious daiquiri-style cocktails.
Fun fact:
Blackberries aren’t real berries! They’re "aggregate fruits", or grouped-together individual berries known as drupelets.
In season
Late August – late September
Blackberries love:
Almonds • Apple • Pear • Fresh, soft and salty cheeses • Red meat Melon • White chocolate • Other berries Meringue • Lemon Ginger • Black pepper Apricots • Peaches Plums Dessert wine
Cooking:
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ILLUSTRATIONS BONNIE CHAN
• There are countless sweet options besides pies and crumbles. Drizzle coulis over ice cream or pancakes, or layer whole berries with smashed meringues and cream for a twist on an Eton Mess. • Start the day by adding blackberries to pancakes or muffins, or whizz them into a smoothie with bananas, milk and other fruit. • Blackberries also taste delicious served with savoury foods; try making a simple blackberry sauce for red meats like lamb, duck, beef or venison. • Use blackberries to add a touch of AUGUST 2015
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larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
IN THIS SECTION EVERYDAY INSPIRATIONS P38
Make the most of mealtimes by getting creative with handy freezer favourites
www.easyfood.ie
EF105_XX Intro Pages.indd 37
38-41 CRUNCH TIME P40 Snacking is a cinch with these healthy veggie options
Easy Food 37
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y a d y r Eve
Brought to you by
inspirations Make the most of mealtimes by getting creative with handy freezer favourites
O K HER S 2015 E- COO AWARD HOM
on with
In associati
E E MOR C R E AT
sor of e proud spon th is e y E s d Bir s category y Inspiration a d ry ve E e th Hero Home-Cook of the 2015 p.23 to enter. Awards! See
38 Easy Food
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TopheTailtphier
larder luck handy meaals
For a native, alter milk ll-fat use fu of cream d instea omit the and ter. wa
Easy Food RECOMMENDS
Get inspired and create new favourite recipes to enter in the Birds Eye 'Everyday Inspirations' category of the 2015 Easy Food Home-Cook Hero Awards. We've included some ideas here to get you started, and if you need some more inspiration check out www.BirdsEye.ie
Southern fried chicken sambos
Creamy pesto pasta with cod fish fingers
Serves 2
Serves 4
2 x Birds Eye Southern Fried Chicken Grills 2 x round crusty rolls 2 tbsp Buffalo Wing sauce (we used Frank’s) 2 tbsp mayonnaise 1 tomato, sliced 8 slices of cucumber 2 small handfuls of Little Gem lettuce, shredded 80g blue cheese, crumbled (optional)
180ml cream 40ml water 1 garlic clove, crushed 30g butter 4 tbsp basil pesto 120g Birds Eye Garden Peas, blanched in boiling water for 30 seconds and drained 320g farfalle pasta 12 Birds Eye Cod Fish Fingers Salt and black pepper 60g Parmesan, grated, plus extra to serve 4 small handfuls of rocket 4 slices of Parma ham, torn into thin pieces
To serve: Crispy chips 1 Preheat the oven to 200°C/180°C fan/gas mark 6. Place the Southern Fried Chicken on a baking tray and bake in the centre of the oven for 25 minutes or until golden brown and crispy. 2 Meanwhile, halve the baps and toast lightly on both sides. Spread the top buns with Buffalo sauce and the bottoms with mayonnaise. Place the tomato, cucumber slices and lettuce on the bottom buns. 3 When the chicken is cooked, place it on top of the lettuce and top with crumbled blue cheese. 4 Close the sandwiches with the top buns and serve with crispy chips.
Per Serving 731kcals, 30.8g fat (10.1g saturated), 86.3g carbs, 10.5g sugars, 26.8g protein, 3.8g fibre, 1.947g sodium
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1 Preheat the grill to high and put a large pan of salted water on to boil. Heat the cream, water and garlic in a saucepan over a medium heat until tiny bubbles form around the sides. 3 Add the butter and pesto. Reduce the heat to low, add the peas and cook for five minutes. Meanwhile, grill the Cod Fish Fingers on both sides until golden and crispy. 4 Cook the pasta in the boiling water according to the package instructions, then drain well. 5 Stir the Parmesan into the sauce until melted. Stir the sauce into the pasta until coated. 6 Divide the pasta between serving bowls. Top with the rocket, Cod Fish Fingers and Parma ham. Per Serving 750kcals, 40.2g fat (17.2g saturated), 64.6g carbs, 3g sugars, 32.3g protein, 2.4g fibre, 0.684g sodium
Summertime frittata Serves 2 40g butter 100g mushrooms, thickly sliced 100g cherry tomatoes, halved 6 eggs 1 tbsp milk 80g Feta, crumbled 80g Birds Eye Petits Pois, blanched in boiling water for 30 seconds and drained Small handful fresh parsley, chopped 4 cooked bacon rashers, crumbled (optional) Salt and black pepper 1 Melt half of the butter in an ovenproof non-stick pan over a medium heat. Add the mushrooms and tomatoes and cook, stirring, for 4-5 minutes. 2 In a large bowl, beat the eggs with the milk. Stir in the Feta, Petits Pois, parsley and bacon, if using. Add the mushroom and tomato mixture and stir to combine well. Season with salt and pepper, being careful with the salt as the Feta is salty. 3 Preheat the grill to high. Melt the remaining butter in the same pan over a medium-low heat. 4 Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and almost set. 5 Place the pan under the hot grill for 3-4 minutes or until the frittata is just set and the top is golden. Slide onto a board and cut into quarters. Serve two per person with a fresh, green salad.
Per Serving 652kcals, 47.4g fat (24.1g saturated), 16.8g carbs, 9.5g sugars, 42.6g protein, 4.5g fibre, 0.741g sodium
Easy Food 39
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runch Ctime Snack time is a cinch with these healthy veggie options
Brought to you by
40 Easy Food
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larder luck fresh healthy snacks
ThoepseTtaispte d
T le drizz great live oil o with alsamic rb and/o egar! vin
Easy Food RECOMMENDS
Green Giant™ Fresh Juicy Sweet Pear Tomatoes are the perfect on-the-go snack. These tomatoes are really sweet making for a perfect ingredient for tomato sauce, topping on a salad or quick a snack during the day. Packed in a resealable bag, they stay fresh for longer. These tomatoes can be mixed with Green Giant™ Crunchable Bite Sized Cucumbers and Seedless Sweet Snack Peppers, resulting in a colourful and healthy lunchbox.
Buffalo celery bites Serves 4 60g soft cream cheese 1 garlic clove, crushed Pinch of salt 120g blue cheese 8 Green Giant™ Fresh Crunchy Quick Celery Sticks Cayenne pepper To serve: Buffalo Hot Sauce, optional 1 In a small bowl, combine the soft cream cheese with the garlic, salt and half of the blue cheese. Mix well until smooth. 2 With a small knife, spread the Crunchy Quick Celery Sticks with the cheese mixture. 3 Crumble the remaining blue cheese on top, and sprinkle lightly with cayenne pepper. 4 Drizzle with Buffalo sauce to serve, if desired.
Per Serving 168kcals, 13.9g fat (8.9g saturated), 3g carbs, 1g sugars, 7.6g protein, 0.8g fibre, 0.543g sodium
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Kale crisps with lemon, Parmesan and chilli Serves 4 170g Green Giant™ Fresh Baby Kale 2 tbsp olive oil 1 tbsp lemon juice 1 tsp lemon zest, grated 1 garlic clove, crushed 1 tsp black pepper 1 tsp Parmesan, grated 1 tsp dried chilli flakes ½ tsp sea salt 1 Preheat the oven to 140˚C/120˚C fan/gas mark 1. Line two baking trays with parchment paper. 2 Rinse the kale leaves, drain in a colander and then dry them as thoroughly as possible with kitchen paper. 3 In a very large bowl, combine the remaining ingredients and stir together. 4 Add the kale and toss to coat evenly, massaging the dressing onto each leaf. Arrange the kale on the baking trays in a single layer. 5 Bake for 20 minutes, then turn the leaves over. Turn the baking trays and return to the oven on opposite racks. Bake for 10 minutes, then turn the crisps again. Continue baking for another 5-10 minutes until dry and crispy. Per Serving 93kcals, 7.8g fat (1.3g saturated), 5.6g carbs, 0g sugars, 2.3g protein, 1.3g fibre, 0.269g sodium
Mini Caprese bread cups Makes 12 3 slices of wholegrain bread, crusts removed 2 tbsp olive oil 2 tbsp soft cream cheese with garlic and herbs, at room temperature 60g fresh Mozzarella, sliced into 12 pieces 12 Green Giant™ Fresh Sweet Pear Tomatoes, halved Fresh basil leaves, torn Salt and black pepper 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Use a rolling pin to flatten the slices of bread, then cut them into quarters. Brush both sides of the bread with olive oil and press one piece into each cup of a mini muffin tin. 2 Spoon half a teaspoon of the cream cheese into the bottom of each tart. Bake for 12 minutes. 3 Remove from the oven and allow to cool a little. Top each tartlet with a piece of Mozzarella, two tomato halves and a little fresh basil. Season with salt and black pepper.
Per Serving 80kcals, 4.3g fat (1.3g saturated), 7.9g carbs, 3.6g sugars, 3.5g protein, 2g fibre, 0.08g sodium
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15/07/2015 16:11
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
44-66
IN THIS SECTION WEEKLY MENU PLANNER P44 Keep it simple, keep it quick with our guide to planning a week of meals
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EF105_XX Intro Pages.indd 43
LOVIN' THOSE LEFTOVERS P54
Wave goodbye to boring midweek meals with these packable lunch options made from your leftovers
10-MINUTE TREATS P60
Get your sweet fix in minutes with these speedy desserts
READER RECIPE P66
This month's star reader shares her favourite recipe for fried rice
Easy Food 43
15/07/2015 10:29
MENU Weekly PLANNER
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
Keep it simple, keep it quick with our easy meal plan
44 Easy Food
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Meat-free Monday!
AUGUST 2015
15/07/2015 17:34
Monday
Spaghetti with broccoli and lemon crumb topping
Contains nuts
Toorpa mTiopre
l, F l mea antia subst e chicken th s serve h noodle wit s d ip tr ie s tir-fr and s hoi. pak c
Serves 4
For the breadcrumb topping: 120g day-old ciabatta, torn into chunks 25g fresh parsley, stems removed 2 tbsp olive oil 1 tsp lemon zest 2 garlic cloves, crushed Salt and black pepper For the pasta: 450g tenderstem broccoli 5 tbsp olive oil, plus extra for tossing 380g spaghetti or linguine 2 garlic cloves, sliced ½ tsp dried chilli flakes Juice of ½ a lemon Parmesan cheese, grated 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 In a food processor, whizz the ciabatta, parsley, lemon zest, garlic and oil together until they form coarse crumbs. Spread the crumbs evenly on a rimmed baking tray and season. Bake for seven minutes, then allow to cool. 3 In a bowl, toss the broccoli with a drizzle of olive oil and a pinch of salt, then spread evenly on a rimmed baking tray. Bake for 15 minutes, turning halfway through. 4 Allow to cool, then chop the broccoli into rough chunks. Set aside. 5 Bring a large saucepan of salted water to the boil and cook the pasta until al dente. Drain the pasta, reserving 60ml of the cooking water. Set the pasta aside. 6 Wipe out the same pan and heat two tablespoons of olive oil over a medium heat. Cook the garlic and chilil flakes for one minute. 7 Add the pasta, broccoli, reserved cooking water, lemon juice and three more tablespoons of olive oil. Stir together until the pasta is thoroughly coated. 8 Divide between bowls and serve topped with the breadcrumbs and some Parmesan. Per Serving 640kcals, 30.7g fat (11.7g saturated), 74.4g carbs, 2.8g sugars, 20.8g protein, 4g fibre, 0.41g sodium
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EF105_44-52_Weekly_Budget.indd 45
Tuesday
Sesame Szechuan chicken
1 small handful of fresh coriander 1 small handful of peanuts, lightly toasted Fresh lime wedges
Serves 2 1 Preheat the oven to 230˚C/210˚C fan/gas mark 60g breadcrumbs 30g flour 1 tsp bicarbonate of soda ½ tsp black pepper 2 chicken fillets, sliced into small strips 1 tbsp olive oil 4 tbsp sweet chilli sauce 1 tbsp soy sauce 1 tbsp rice wine vinegar ¼ tsp sesame oil 2 tsp sesame seeds For the yoghurt sauce: 240g plain or Greek yoghurt 1 tsp Chinese five spice 1 tsp lime juice To serve: 2 baby gem lettuces, leaves separated
8. Line a large baking tray with parchment paper. 2 In a medium bowl, combine the breadcrumbs, flour, bicarbonate of soda and black pepper. Toss the sliced chicken in olive oil and then dredge each strip in the breadcrumb mixture. Place the strips on the prepared baking tray and bake for 16-18 minutes until golden. 3 In a small bowl, mix all of the yoghurt sauce ingredients together and set aside. 4 In a large bowl, mix together the sweet chilli sauce, soy sauce, rice wine vinegar and sesame oil. Add the cooked chicken strips and toss to coat. Sprinkle with sesame seeds. 5 Serve with coriander, lime wedges and peanuts, wrapping up in lettuce leaves to eat. Per Serving 784kcals, 30g fat (5.2g saturated), 73g carbs, 4.8g sugars, 53.8g protein, 6.6g fibre, 1.423g sodium
Easy Food 45
15/07/2015 12:43
Wednesday
Coconut fish with quick mango salad Serves 4 2 ripe mangoes, peeled and chopped 1 cucumber, chopped 3 spring onions, finely sliced 1-2 red chillies, deseeded and finely sliced Juice and zest of 1 lime 5 tbsp olive oil 4 tbsp mint, chopped 40g desiccated coconut 50g dried breadcrumbs Salt and black pepper 4 fillets of white fish 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4.
46 Easy Food
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2 In a bowl, combine the mango with the cucumber, spring onion, chilli, lime juice, two tablespoons of olive oil and two tablespoons of chopped mint. Set aside. 3 In a small bowl, mix the coconut, breadcrumbs, lime zest, remaining mint and remaining oil together. Season the mixture with salt and pepper. 4 Place the fish in a baking dish and top with the crumb mixture, pressing it on with your fingers. Bake for 8-10 minutes until the fish is opaque throughout and flakes easily. Serve with the mango salad.
Per Serving 444kcals, 22.4g fat (7g saturated), 33.7g carbs, 18.9g sugars, 31.1g protein, 5.8g fibre, 0.248g sodium
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AUGUST 2015
15/07/2015 12:43
Thursday
Philly cheese steak subs Serves 4 3 tbsp butter 1 large onion, thinly sliced 1 green pepper, deseeded and sliced 600g ribeye steaks, thinly sliced against the grain Salt and black pepper 4 soft hot dog buns, split open and lightly buttered 8 slices white Cheddar
1 Preheat the oven to 150ËšC/130ËšC fan/gas mark 2. 2 Heat a large non-stick pan over a mediumhigh heat and add two-thirds of the butter. Cook the onion and pepper for 5-8 minutes until soft. Remove and set aside. 3 Add the remaining butter and turn the heat to high. Season the steak very generously with salt and pepper and add to the hot pan. Turn the heat to medium-high and cook the steak for 2-3 minutes, stirring regularly. 4 Meanwhile, preheat the grill to high and
grill the hot dog buns until golden brown. Place two slices of cheese on each bun, slightly overlapping the edges of the buns. Place back under the grill until the cheese just melts, then set aside. 5 Divide the meat and vegetables between the buns and wrap each one in a separate square of tin foil. Place in the oven for 8-10 minutes to warm through. Serve piping hot with chips. Per Serving 749kcals, 43.9g fat (18.3g saturated), 53.1g carbs, 6.1g sugars, 39.7g protein, 4.2g fibre, 0.830g sodium
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EF105_44-52_Weekly_Budget.indd 47
Easy Food 47
15/07/2015 12:45
Friday Prosciutto-wrapped salmon kebabs Serves 4 5 tbsp olive oil 2 tbsp red wine vinegar 1 garlic clove, crushed Salt and black pepper 650g salmon fillets, cut into 4cm chunks 10-12 slices of prosciutto Small handful of fresh parsley, chopped Skewers, soaked in water if wooden
48 Easy Food
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To serve: Crusty bread 1 In a bowl, combine four tablespoons of the olive oil with the vinegar, garlic and some salt and pepper. Set aside. 2 Turn the grill on to high. In a large bowl, combine the remaining tablespoon of oil with a generous pinch of black pepper. Add the salmon and turn to coat in the oil. 3 Cut each slice of prosciutto in half lengthwise. 4 Wrap each salmon chunk in half a slice of prosciutto. Place three wrapped pieces on each skewer, slightly separated.
5 Grill the kebabs for 7-8 minutes, turning once or twice, until fish is just cooked through. 6 Stir the parsley into the dressing. Divide the kebabs between plates and spoon over the dressing. Serve with warm bread for dunking. Per Serving 424kcals, 29.6g fat (4.6g saturated), 1.4g carbs, 0g sugars, 39.6g protein, 0g fibre, 0.565g sodium
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AUGUST 2015
15/07/2015 12:44
Saturday Indonesian pork Serves 4 4 tbsp apricot jam 2 garlic cloves, crushed ½ tsp dried coriander 4 tbsp soy sauce 1 tbsp rice wine vinegar 2 tbsp peanut butter Juice of 1 lime 60ml orange juice ½ tsp chilli flakes ½ tsp black pepper 2 tbsp vegetable oil 450g pork tenderloin To serve: Fresh coriander, chopped Rice or noodles 1 In a small bowl, combine the apricot jam, garlic, dried coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, www.easyfood.ie
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chilli flakes and black pepper. Whisk to combine. 2 Place the pork tenderloin in a non-metallic dish pour the marinade over it. Turn the pork in the marinade to coat evenly, then cover with cling film and place in the fridge to marinate for at least three hours (or up to eight), turning and spooning over the marinade occasionally. 3 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Heat the vegetable oil in a large ovenproof pan over a medium-high heat. Add the pork, reserving the marinade, and sear on all sides until browned. 4 Place the pan in the oven for 15-18 minutes until thoroughly cooked. Remove the pork to a plate and rest for 10 minutes. 5 Pour the remaining marinade into the same pan and bring to a boil over medium-high heat, stirring constantly. Boil for one minute, then remove from the heat. 6 Slice the pork and divide between plates. Sprinkle with chopped coriander and serve with rice or noodles.
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Per Serving 338kcals, 14.9g fat (3.5g saturated), 18.1g carbs, 11.1g sugars, 32.9g protein, 0.9g fibre, 1.011g sodium
x
cooksacademy.com info@cooksacademy.com tel: 01 6111 667
15/07/2015 12:46
Dessert
Dairy-free raspberry ice cream Serves 2 2 bananas 250g raspberries 80ml coconut milk 1 tbsp honey 1 pinch of salt 1 Combine all ingredients in the bowl of a food processor and whizz until smooth. 2 Line a regular loaf tin with parchment paper and pour in the mixture.
50 Easy Food
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3 Freeze for 1-2 hours, then place a layer of cling film over the top, making sure there is as little air as possible between the ice cream and the film. 4 Freeze for an another 2-3 hours until firm. Defrost for about 15-20 minutes before serving.
Per Serving 295kcals, 10.9g fat (8.7g saturated), 52.8g carbs, 29.9g sugars, 3.8g protein, 12.1g fibre, 0.086g sodiumw
x
AUGUST 2015
15/07/2015 12:46
Sunday Indian-spiced lamb chops Serves 4 140g full-fat plain or Greek yoghurt 3cm piece of ginger, peeled and grated 2 garlic cloves, crushed 2 tbsp garam masala 1 tsp chilli powder 1 tsp cumin 1 tsp dried coriander 2 tsp salt 2 tbsp olive oil 8 lamb loin chops
To serve: Crispy chips Lime wedges 1 In a medium bowl, combine all of the ingredients except for the lamb chops. Stir to combine thoroughly. 2 Add the lamb chops to the marinade and turn to coat. Place in the fridge for eight hours or overnight if possible, turning occasionally. 3 Remove the chops, discarding the remainder of the marinade. 4 Heat the grill to high and cook the chops for 4-5 minutes per side until cooked but still pink inside. Rest, covered in tin foil, for five minutes,
then serve with crispy homemade chips and lime wedges. Per Serving 465kcals, 24.4g fat (8g saturated), 4.1g carbs, 2.4g sugars, 54.7g protein, 0g fibre, 1.337g sodium
Emma Byrne “I found the recipe very easy to make, and had most of the ingredients in my cupboard apart from the fresh produce such as the lamb and the Greek yoghurt. I marinated the lamb chops from the night before, and I don’t think I have ever tasted chops so tender and tasty. I made it for my family and there was just about the bones left from the chops! This recipe will be definitely in my top ten list of recipes for the week. It was a huge favourite with my husband. I served it along with green beans and homemade wedges.”
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h h ade t Pop t marin u in the before yo o night se them s u to o t y t d n a wa e re hey’r come in that t u o hen y ork! go w w from
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EF105_44-52_Weekly_Budget.indd 51
Easy Food 51
15/07/2015 12:47
Loose ends
Top tips for making the most of your weekly shop!
Dessert
Brûléed peaches Serves 2 2 ripe peaches, halved and pitted 6 tsp brown sugar 2 scoops vanilla ice cream 1 Use kitchen paper to pat the cut sides of the peaches dry. Place the peaches on a plate in the freezer for 20–25 minutes.
■ If you have extra prosciutto and aren't sure what to use it for, it's delicious in a frittata – or use it to make the delicious Creamy Pesto Pasta with Cod Fish Fingers, p.39. ■ Any breadcrumbs left over from the Sesame Szechuan Chicken or Coconut Fish can be frozen in their bag. The handiest thing about this is that when you need them they can be used straight from frozen.
2 Preheat the grill to a high heat. Remove the peaches from freezer and place them cut-side up on a small baking tray. 3 Sprinkle each peach half with brown sugar and place the tray under the grill until the tops are caramelised. 4 Serve with ice cream.
Per Serving 217kcals, 8.2g fat (4.9g saturated), 35.2g carbs, 32.2g sugars, 3.4g protein, 2g fibre, 0.06g sodium
ssert with ! e d t a f w s Lo ingredient e e r h t t s ju
■ If you fancy a treat, spread some of the apricot jam (left from the Indonesian Pork) over a small wheel of Camembert or Brie. Wrap it in puff pastry and bake until golden, then enjoy its oozy, sticky, cheesy goodness! ■ Buy one large carton of plain or Greek yoghurt and split it between the sauce for the Szechuan Sesame Chicken and the Indian-Spiced Lamb Chops. That's smart shopping! ■ Mix any remaining yoghurt with chopped fresh mint and coriander. Peel any cucumber left from the mango salsa, scoop out the seeds and chop the flesh along with the remaining spring onions. Add these to the yoghurt with salt, black pepper and a squeeze of lime juice for an easy tzatziki, delicious with falafels, lamb, crudites, on burgers or in veggie pitta breads. ■ Check out our Leftovers For Lunch feature on p.54 for more great ideas on how to use up tasty leftovers for a lunch with more "oomph" than the standard sambo. 52 Easy Food
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AUGUST 2015
15/07/2015 12:47
The Belling Range Cooking Collection
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Since 1912, Belling has been dedicated to creating cooking products that set the very highest standards in quality, innovation and design. For over more than a century our products have inspired generations of home cooks and professional chefs.
Find your inspiration today. To explore the Belling Range Cooker Collection visit www.belling.ie or call Dimpco on 01-8424833.
SEE THE BELLING RANGE COOKER COLLECTION company ATof companies. WWW.BELLING.IE A Belling and Dimpco are both part of the Glen Dimplex group EF105_53_Belling AD.indd 53
15/07/2015 14:44
Lovin’ those
s r e v o t Lef
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
Wave goodbye to boring midweek lunches with these packable meals made from your dinner leftovers
54 Easy Food
EF105_54-58_Leftovers for Lunch.indd 54
AUGUST2015
15/07/2015 14:47
what’s for dinner? leftovers for lunch
CHEESY SPINACH PUFFS Makes 6 1 sheet of frozen puff pastry, thawed 1 portion of leftover Indian saag (p.106) 6 tbsp of Mozzarella, grated 1 egg, beaten To serve: Mango chutney 1 Preheat the oven to 190°C/170˚C fan/ gas mark 5 and line a large baking tray with parchment paper. 2 Roll out the puff pastry and cut it into six equal pieces. 3 Put the saag in a sieve over a bowl and squeeze most of the moisture out. Use a slotted spoon to scoop a sixth of the saag and place it in a mound on one side of one of the pastry squares. Poke a hole in the middle of the saag and fill it with a tablespoon of grated Mozzarella. Fold one corner of the pastry over the spinach to enclose it, pressing the edges to seal. Repeat with the remaining spinach, cheese and pastry. 4 Place the pastry parcels on the prepared baking tray. Brush them with beaten egg. Bake for 25 minutes, or until golden brown. 5 Wrap one or two puffs in tin foil and bring to work with some mango chutney for dipping. Per Serving 363kcals, 24.1g fat (7.1g saturated), 29.3g carbs, 0.8g sugars, 8.5g protein, 2.1g fibre, 0.247g sodium
PEANUT RICE NOODLE SALAD WITH SZECHUAN CHICKEN Serves 1 30g thin rice noodles 1 garlic clove, crushed 2cm piece of ginger, peeled and grated 1 tbsp rice vinegar 2 tsp fish sauce 1 tbsp peanut butter ½ tsp Sriracha or other chilli sauce, more to taste if desired Pinch of brown sugar Pinch of salt 2 spring onions, chopped 2 carrots, cut into thin matchsticks 1 tbsp fresh coriander, chopped 1 tsp sesame oil 1 tbsp peanuts, chopped www.easyfood.ie
EF105_54-58_Leftovers for Lunch.indd 55
2-3 leftover sesame Szechuan chicken strips (p.45) 1 Cook the rice noodles in boiling water according to the package instructions. Drain and rinse thoroughly under cold running water, then roughly chop the noodles into 4-5cm lengths. 2 In a bowl, combine the garlic, ginger, rice vinegar, fish sauce, peanut butter, Sriracha, sugar and salt. Stir in the spring onions, carrots and coriander.
3 Add the rice noodles and sesame oil and stir to coat. Allow to sit for an hour for the flavours to combine. 4 Transfer the noodles to a tub and drizzle over any dressing remaining in the bowl. Top with the peanuts and 2-3 leftover sesame Szechuan chicken strips.
Per Serving 442kcals, 18.7g fat (3.2g saturated), 35.7g carbs, 9.7g sugars, 33.4g protein, 7.2g fibre, 1.273g sodium
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What are your best tips for transforming leftovers into tasty meals the next day?
I find making soup out of leftover cooked vegetables really handy if I don't have lots of time, and transforming roast chicken into a pie topped with mashed potatoes is a family favourite in our house. A Bolognese-type sauce has to be the most versatile of all – it can be a pasta sauce one day, then the next it can be made into a lasagne for the freezer or Tex-Mexstyle tacos that everyone in our house loves. When I'm cooking a meal I'm already thinking about what it could be turned into if there are any leftovers!
From our guest editor
Easy Food 55
15/07/2015 14:48
SMOKY LENTIL AND CHORIZO SOUP Serves 1 1 tsp olive oil 1 red chilli, deseeded and finely chopped 30g chorizo, skin removed, finely chopped 1 portion of smoky lentils (p.109) 240ml hot chicken stock 1 tsp dried coriander To serve: Dollop of natural yoghurt, optional
Add the chilli and chorizo and cook for two minutes, stirring frequently. 2 Add the leftover smoky lentils and stir for 2-3 minutes. Add the hot chicken stock and coriander and stir to combine. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes. 3 Use a stick blender or food processor to whizz the lentil mixture into a soup. 4 Serve the soup dolloped with some natural yoghurt, if desired. Per Serving 626kcals, 44.5g fat (12.1g saturated), 30.4g carbs, 6.1g sugars, 29.2g protein, 13.1g fibre, 1.621g sodium
1 Heat the oil in a pot over a medium heat.
56 Easy EasyFood Food 56
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AUGUST/SEPTEMBER 2010 AUGUST 2015
15/07/2015 14:50
larder luck counter intelligence
what’s for dinner? leftovers for lunch
PROSCIUTTO-WRAPPED SALMON WITH LEMON PESTO SALAD Serves 1 60g penne 50g green beans, trimmed and cut into 3cm lengths 6 sundried tomatoes in oil, drained and chopped in half Salt and black pepper 2-3 chunks of leftover prosciutto-wrapped salmon (p.57) For the dressing: 4 tbsp basil pesto Juice and zest from ½ lemon 1 tbsp fresh parsley, chopped 1 shallot, finely chopped 1 garlic clove, crushed ½ tbsp extra-virgin olive oil
Per Serving 513kcals, 20.2g fat (3.1g saturated), 47.6g carbs, 1.5g sugars, 39.1g protein, 4.2g fibre, 0.617g sodium
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EF105_54-58_Leftovers for Lunch.indd 57
Fresh. Convenient. Nutritious. Delicious. www.mashdirect.com
EE • GLU FR
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Celebrate summer dining in style with Mash Direct’s Barbeque range and vegetable accompaniments.
T GLU EN
1 Cook the pasta according to the package directions, then drain well and set aside in a large bowl. 2 Blanch the green beans in boiling water for 45 seconds. Remove immediately and plunge into ice water, then drain on a plate lined with kitchen paper. Add to the pasta along with the sundried tomatoes. 3 Place all of the dressing ingredients in a bowl and whisk together until smooth. 4 Add the dressing to the pasta and stir to coat evenly. Season with salt and black pepper. Place the pasta salad in a tub and top with 2-3 chunks of prosciuttowrapped salmon.
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Easy Food 57
15/07/2015 14:51
BARBACOA BEEF BOWL Serves 1 100g cooked white rice 1 tbsp lime juice 1 tbsp fresh coriander, chopped 8 cherry tomatoes, halved 50g sweetcorn 2 spring onions, chopped Small handful of leftover barbacoa (p.74) 2 tbsp tinned refried beans ½ an avocado 1 Place the rice, lime juice and coriander together in a tub and stir to combine. In a
58 Easy Food
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separate tub, stir together the tomatoes, corn and spring onions. Pack the beef, beans and avocado separately. 2 To serve, heat the lime and coriander rice in the microwave. Transfer to a bowl. 3 Heat the barbacoa beef through in the microwave and add to the rice. Add the refried beans. 4 Add the tomato mixture and top with sliced avocado.
Per Serving 708kcals, 33.1g fat (7.7g saturated), 87g carbs, 30.8g sugars, 31.1g protein, 24g fibre, 0.573g sodium
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AUGUST 2015
15/07/2015 14:52
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nationwide including Nolan’s Clontarf, JC’s Swords and Joyce’s Supermarkets Galway. Available in select stores nationwide including JC’s Swords and some Supervalu stores. For your local stockist please ask in store or email info@vkdistribution.com www.orientalmerchant.eu
EF105_59_Obento_AD.indd 1 Obento page ad.indd 42
15/07/2015 04/12/2013 11:19 17:15
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
From our guest editor: "It's really handy to have a quick dessert recipe up your sleeve for dinner parties. This recipe uses gorgeous blackberries which are in season now, but also raspberries will work very well too."
10-minute
treats
60 Easy Food
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Get your sweet fix in minutes with these speedy desserts
AUGUST 2015
15/07/2015 12:57
what's for dinner? 10-minute desserts
Mini blackberry cheesecake cups Serves 6 150g blackberries, fresh or frozen 60g caster sugar 16 ginger snap biscuits 250g soft cream cheese Zest and juice of 1 lemon 300ml cream 1 Place blackberries in a bowl with two tablespoons of the caster sugar. Toss mixture gently to combine. 2 Use a food processor to whizz the biscuits into rough crumbs. 3 Using an electric mixer, beat the cream cheese until smooth. Add the lemon zest and juice and beat for 30 seconds until smooth. Add the remaining sugar and half of the cream, beating until just combined. 4 Whip the remaining cream in a separate bowl until it forms soft peaks. 5 Divide the biscuit crumbs between six glasses. Add a spoonful of blackberries to each and dollop with a little of the cream cheese mixture. Repeat the layers to the tops of the glasses and finish with whipped cream. Per Serving 284kcals, 18.8g fat (10.6g saturated), 25.8g carbs, 12.4g sugars, 4.6g protein, 1.7g fibre, 0.137g sodium
Salted caramel affogato Serves 4 120ml boiling water 1 tbsp espresso powder 4 scoops of salted caramel ice cream 1 Whisk the boiling water and espresso powder in a measuring cup until the powder
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EF105_60-64_.10Minute Dessertsindd.indd 61
is dissolved, or use an espresso machine to make four shots of espresso. 2 Place one scoop of the ice cream into each of four dessert bowls or glasses. 3 Pour two tablespoons (or 1 shot) of hot espresso over each. Serve immediately.
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rt, For desse o t dent deca ch affoga a top e h a little . wit ream ped c whip
Per Serving 281kcals, 17g fat (11g saturated), 28g carbs, 25g sugars, 4g protein, 0g fibre, 0.164g sodium
Easy Food 61
15/07/2015 12:58
Sautéed summer fruits with honeyed Mascarpone Serves 6 90g butter 6 peaches, washed and cut into 1cm-thick slices 4 tbsp honey 300g raspberries, rinsed 6 tbsp lemon juice For the honeyed Mascarpone: 1 x 250g tub of Mascarpone 2 tbsp honey ½ tsp vanilla extract 2 tbsp cream 1 Heat a pan over a medium-high heat and melt the butter until bubbly and golden. 2 Increase the heat to high and add the peaches and honey. Cook for 2-3 minutes, stirring occasionally. 3 Add the raspberries and lemon juice and
62 Easy Food
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cook for three minutes, stirring constantly, until the mixture has thickened. Allow to cool for 2-3 minutes. 4 In a small bowl, combine the mascarpone with the honey and vanilla. Add the cream and stir until thoroughly combined. 5 Serve the fruits with a dollop of the honeyed Mascarpone. Per Serving 319kcals, 19.2g fat (11.9g saturated), 34.3g carbs, 28.2g sugars, 6g protein, 4.8g fibre, 0.123g sodium
Cathleen Kennedy “I made this dish for a family barbecue, so I got plenty of honest opinions. The honeyed mascarpone was delicious – it would be perfect with a fresh fruit salad and I'll definitely use it as inspiration for a honey cheesecake over the summer. Some people didn’t think the sautéed fruit looked very appetising, but agreed that it tasted nice. Some felt that there was too much lemon, so adding less might be good unless making it for someone who loved citrus flavours. For a cheaper version I would recommend using frozen raspberries, as they break down during cooking.”
AUGUST 2015
15/07/2015 12:58
what's for dinner? 10-minute desserts
Contains nuts
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If da ou could e ,y issue chocolat 0g add 5 s with the d chip utter an . ut b pean combine stir to
Dairy-free banana ice cream Serves 4 4 bananas, peeled, cut into 3cm chunks and frozen 1 avocado 2 tbsp peanut butter 1 Place the frozen banana pieces and avocado into a food processor and whizz together until soft and smooth. Add the peanut butter and whizz to combine. Per Serving 255kcals, 14.2g fat (3g saturated), 32.9g carbs, 15.4g sugars, 4.2g protein, 6.9g fibre, 0.041g sodium
x www.easyfood.ie
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Easy Food 63
15/07/2015 13:00
Toasted raspberry and chocolate sandwiches Serves 2 60g fresh Ricotta 20g dark chocolate chips 2 slices of white bread, crusts removed 20g butter, at room temperature 2 tbsp raspberries, fresh or frozen To serve: Icing sugar mixture, to dust 1 Preheat a countertop grill or sandwich maker. In a small bowl, combine the Ricotta and chocolate and stir together. 2 Spread one side of each bread slice with butter. Place one slice, butter-side down, in the preheated grill or sandwich maker. Top with the Ricotta mixture and scatter with raspberries. Top with the remaining slice of bread, butter side up. 3 Close the grill or sandwich maker and cook for 4-5 minutes or until golden. Remove the sandwich and slice in half diagonally. Serve one half per person, dusting with icing sugar if preferred.
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Per Serving 223kcals, 13.9g fat (8.4g saturated), 21.8g carbs, 9.2g sugars, 5.8g protein, 5.2g fibre, 0.157g sodium
64 Easy Food
EF105_60-64_.10Minute Dessertsindd.indd 64
AUGUST 2015
15/07/2015 13:01
THE BERRY BEST TASTE
SWEET IRISH
STRAWBERRIES www.keelings.com EF105_65_Keelings_AD.indd 65
15/07/2015 14:46
3 tbsp cooking oil 150g raw or cooked prawns ½ an onion, finely diced 2 garlic cloves, crushed 1 egg, beaten 750g cooked long grain or jasmine rice, chilled in the fridge overnight 130g frozen peas 2 tbsp soy sauce 1 tbsp fish sauce 1 tsp sugar 1 tsp curry powder ¼ of a fresh pineapple, chopped into bitesized pieces 150g cashew nuts, toasted, plus extra for garnishing Salt and white or black pepper To serve: 2 spring onions, finely sliced 1 chilli, finely sliced Half of a pineapple, flesh removed and made into a bowl
1 Heat the oil in a pan or wok over a mediumhigh heat. Cook the prawns for about one minute; if cooking from raw, stir-fry for a little longer until they turn pink. 2 Add the onion and garlic and cook for about 30 seconds until fragrant. 3 Push the ingredients to one side of the wok, then add the beaten egg and stir it in quickly without overcooking it. 4 Reduce the heat to medium. Add the cooked rice and peas. 5 In a bowl, combine the soy sauce, fish sauce and sugar. Pour this into the rice mixture, add the curry powder and stir well to combine together. 6 Add the pineapple and cashews. Do not overcook the pineapple as this can cause the rice to be wet/soggy. Season to taste with salt and pepper. 7 Serve the rice in the pineapple bowl. Garnish with sliced spring onions and chillies and more cashews, if desired.
Cynthia Wong,
Greystones, Co. Wicklow “I love this dish as it is a tasty and tropical way of using up leftover rice. It is also a showstopper when it is served in the pineapple bowl.”
Per Serving 695kcals, 30.1g fat (5.7g saturated), 84.8g carbs, 13.5g sugars, 24.4g protein, 5.3g fibre, 1.851g sodium
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STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
THAI PINEAPPLE FRIED RICE WITH PRAWNS AND CASHEWS
e p i c e R s ' r Reade This month’s star reader shares her favourite recipe for fried rice
66 Easy Food
EF105_66_Readers Recipes.indd 66
AUGUST 2015
14/07/2015 16:09
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
68-88
IN THIS SECTION TAKE THE TACO P68
The possibilities for taco fillings are endless, but here are a few of our favourites
www.easyfood.ie
EF105_XX Intro Pages.indd 67
IN THE CHALLENGE MANCAVE P77 YOURSELF P78 Sink your teeth into this luxurious T-bone steak with all the trimmings
Raise your cooking up a notch with this classic French recipe
BUNS IN THE OVEN P80 These delicious little buns are the perfect weekend baking project
TOP IT OFF P86
Turn regular vanilla ice cream into a special treat with these tasty toppings
TREAT YOURSELF P88
Make the most of those rare moments alone with this adults-only milkshake
Easy Food 67
15/07/2015 10:30
Taco
take the
The possibilities for taco fillings are endless, but here are a few of our favourites
68 Easy Food
EF105_68-76_Taco Night.indd 68
AUGUST 2015
14/07/2015 16:10
cooking for fun taco night
www.easyfood.ie
EF105_68-76_Taco Night.indd 69
Easy Food 69
14/07/2015 16:11
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70 Easy Food
EF105_68-76_Taco Night.indd 70
AUGUST 2015
14/07/2015 16:12
larder luck counter intelligence
cooking for fun taco night
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Pico de gallo Makes 1 medium bowl
4 medium tomatoes, diced 2 onions, finely chopped 2 green chillies, deseeded and chopped (leave some seeds in for more heat if desired) 4 tbsp fresh coriander, finely chopped 1 garlic clove, crushed Juice of 1 lime Salt and black pepper 1 In a medium bowl, combine the tomatoes, onions, chilli, coriander and garlic. Season with lime juice, salt and pepper. Stir until evenly distributed. 2 Place in the fridge for at least 30 minutes to let the flavours come together, then allow to come to room temperature before serving. Per Serving 57kcals, 0.4g fat (0g saturated), 13.1g carbs, 6.2g sugars, 3.1g protein, 3.5g fibre, 0.305g sodium
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Corn salsa
Makes 1 medium bowl 2 x 198g tins of sweetcorn, drained 2 green chillies, deseeded and chopped (leave some seeds in for more heat if desired) ½ a red onion, finely chopped Large handful of fresh coriander, chopped Juice of 2 limes 1 Combine all ingredients in a bowl and stir. 2 Season well with salt and pepper. Add more coriander, chilli or lime according to taste. 3 Place in the fridge for at least 30 minutes to let the flavours come together, then allow to come to room temperature before serving. Per Serving 96kcals, 0.8g fat (0g saturated), 23.8g carbs, 4.1g sugars, 3.1g protein, 3.6g fibre, 0.009g sodium
x www.easyfood.ie
EF105_68-76_Taco Night.indd 71
Classic guacamole
Makes 1 medium bowl
5
large, ripe Hass avocados Juice of 2 limes 1 red onion, finely chopped 1 large tomato, chopped Large handful of fresh coriander, finely chopped 1 large green chilli, deseeded and chopped (leave some seeds in for more heat if desired), optional Salt
1 Halve the avocados, remove the stones and use a spoon to scoop the flesh out of the skins into a bowl. 2 Add the lime juice and stir to mix in thoroughly. Add the onion, tomato, coriander and chilli, if using. Stir gently to mix. 3 Season with plenty of salt to taste and stir to incorporate.
Per Serving 96kcals, 5.9g fat (0g saturated), 12.3g carbs, 3.2g sugars, 2.4g protein, 3.6g fibre, 0.59g sodium
x Easy Food 71
14/07/2015 16:13
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Sriracha res Asian sto found in e rg ost la and in m . ts e ark superm Per Serving 188kcals, 0.7g fat (0g saturated), 43.2g carbs, 5.8g sugars, 4.9g protein, 7.7g fibre, 0.309g sodium
x 72 Easy Food
EF105_68-76_Taco Night.indd 72
AUGUST 2015
14/07/2015 16:13
cooking for fun taco night
Baja fish with Sriracha cream Serves 6
For the beer batter: 125g plain flour 1 tsp salt ½ tsp black pepper 240ml dark beer, like porter For the fish: Oil, for frying 100g plain flour 1 tsp salt, plus more for seasoning 900g white fish, skinned and cut into strips Black pepper For the Sriracha cream: 2 tbsp Sriracha 70g sour cream or Greek yoghurt To serve: 12 small tortillas, more if desired White cabbage, shredded Radishes, chopped Jarred green jalapeños Fresh coriander, chopped 1 In a medium bowl, mix the flour, salt and pepper. Gradually add the beer while whisking. Set aside and let the batter rest for 20 minutes before using. 2 Heat a deep-fat fryer or heat 3cm of sunflower oil in a large pan over a medium heat. Heat the oil until a crumb sizzles when dropped in. 3 Dry the fish pieces very thoroughly with kitchen paper. 4 On a large plate, combine the flour and salt. Season the fish with salt and pepper and dip into the flour to coat, shaking off any excess. 5 Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil for about five minutes until golden brown and cooked through. Transfer to a plate lined with kitchen paper to drain. 6 In a small bowl, combine the Sriracha with the sour cream or yoghurt and stir well. 7 Serve the battered fish in soft tortillas with the spicy sauce, shredded white cabbage, sliced radishes, jalapeños and fresh coriander.
Per Serving 444kcals, 19.5g fat (5.2g saturated), 31.8g carbs, 0g sugars, 32.4g protein, 1.1g fibre, 0.484g sodium
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EF105_68-76_Taco Night.indd 73
Buffalo chicken and blue cheese Serves 8
2 x 198g tins of sweetcorn 380g cooked chicken, shredded 160ml Buffalo Wing sauce (we used Frank's) 1 head of Romaine lettuce, shredded 2 avocados, peeled and chopped For the blue cheese sauce: 120ml double cream 150g blue cheese, crumbled To serve: 16 small flour tortillas, more if desired Fresh coriander, chopped Spring onions, chopped Lime wedges 1 Heat a dry pan over a high heat. Add the sweetcorn and let it toast for about 6-8
minutes, stirring occasionally, until the edges begin to brown and caramelise. Remove from the heat and set aside. 2 In a mixing bowl, toss the chicken in the Buffalo sauce until combined. 3 In a small saucepan, heat the cream over a medium heat and bring to a gentle boil. Simmer for 4-5 minutes, stirring frequently as the cream thickens. 4 Add half of the blue cheese and use a fork to mash and stir it into the cream. Simmer for 3-4 minutes longer, until the sauce is thick enough to coat the back of a spoon. Add the remaining cheese and stir for 1-2 minutes, then remove from the heat. 5 Top each tortilla with Buffalo chicken, lettuce, corn, and avocado, then drizzle with blue cheese sauce. Finish with coriander, spring onions and lime juice if desired. Per Serving 338kcals, 22.7g fat (9.5g saturated), 16g carbs, 2.3g sugars, 20.5g protein, 4.8g fibre, 0.831g sodium
Easy Food 73
14/07/2015 16:14
Ultimate slow-cooked beef barbacoa Serves 6-8
80ml apple cider vinegar Juice of 1 lime 2 red chillies 4 garlic cloves, crushed 3 tsp ground cumin 2 tsp dried coriander 1½ tsp salt 2 tsp black pepper 1.4kg boneless chuck roast, excess fat trimmed 2 tbsp vegetable oil 180ml chicken stock, plus more if needed 3 bay leaves To serve: Small tortillas Guacamole Pico de gallo Lime wedges Fresh coriander, chopped
1 Preheat the oven to 140˚C/120˚C fan/gas mark 1. In a food processor, combine the vinegar, lime juice, chillies, garlic and spices. Whizz for about one minute, then set aside. 2 Pat the chuck roast completely dry with kitchen paper, and cut into three equal pieces. 3 Heat the vegetable oil in a large casserole pot over a medium-high heat until shimmering. Sear the pieces of meat on all sides until very browned, about 10 minutes total, working in batches if necessary to avoid crowding the pot. 4 Turn the heat down to low, and add the paste from the food processor. Stir to coat the meat thoroughly. 5 Add enough chicken stock to come onethird of the way up the sides of the meat. Add the bay leaves. 6 Turn the heat back up to medium, and bring the liquid to a boil. Reduce the heat to a simmer, then cover the pot with tin foil and add the lid to create a tight seal. Place in the oven and braise for 5-6 hours, checking halfway through to baste the meat with the cooking liquid and ensure that there is enough liquid remaining. During the last hour of cooking, remove the foil and the lid to allow the liquid to reduce slightly. 7 When the meat is done, allow it to cool for a few minutes. Spoon off any fat floating on the top of the cooking liquid. Remove the meat to a board and shred it using two forks. 8 Warm the tortillas in the microwave for 20 seconds, then serve with the barbacoa. Per Serving 423kcals, 18.2g fat (6g saturated), 2.8g carbs, 0g sugars, 58.3g protein, 0.6g fibre, 0.629g sodium
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74 Easy Food
EF105_68-76_Taco Night.indd 74
AUGUST 2015
14/07/2015 16:17
cooking for fun taco night
Crispy cheesy potato and red onion Serves 4
4 medium potatoes, chopped into cubes 4 small red onions, chopped into cubes Olive oil 2 tsp cumin 2 tsp smoked paprika 2 tbsp lime juice Salt and black pepper To serve: 8 small tortillas, more if desired Manchego, Gouda, Gruyère or other hard cheese, grated Fresh coriander, chopped Sauce(s) of choice
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1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Put the potatoes and onions into a roasting tray. Toss with olive oil and season with the cumin, paprika and lime juice. Add some salt and black pepper and toss to coat. Roast on the top shelf of the oven for about 30 minutes, until browned and crispy. 3 Warm the tortillas in the microwave for 20 seconds or until soft. 4 Line each tortilla with some grated cheese, then top with the hot, crispy potato and onion filling so that the cheese melts. Top with coriander and your sauce(s) of choice. Per Serving 188kcals, 0.7g fat (0g saturated), 43.2g carbs, 5.8g sugars, 4.9g protein, 7.7g fibre, 0.309g sodium
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EF105_68-76_Taco Night.indd 75
Easy Food 75
14/07/2015 16:17
Sweet potato, chorizo and Feta Serves 4
1 tbsp olive oil 1 small onion, finely chopped 1 green chilli, deseeded and finely chopped 2 medium sweet potatoes, scrubbed and chopped 450g chorizo sausage, casing removed, finely chopped 2 garlic cloves, crushed
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To serve: 8 small tortillas, more if desired Feta, crumbled Fresh coriander, chopped 1 Heat the olive oil in a large pan over a medium heat. Add the onion, chilli and sweet potatoes and stir. Cover and cook for 20 minutes, until the sweet potatoes are just beginning to soften. 2 Remove the lid and turn the heat to medium-high. Add the chorizo and cook for 8-10 minutes until browned. Add the garlic and cook for one minute. 3 Fill each tortilla with the sweet potato and chorizo mixture and top with crumbled Feta and coriander. Per Serving 371kcals, 23.8g fat (10.8g saturated), 34g carbs, 1.5g sugars, 24g protein, 5.1g fibre, 0.856g sodium
76 Easy Food
EF105_68-76_Taco Night.indd 76
AUGUST 2015
14/07/2015 16:18
ULTIMATE T-BONE STEAK Serves 1 hungry person or 2 with more restraint 650g bone-in T-bone steaks Salt and black pepper 1 tbsp rapeseed oil 1 Remove the steak from the fridge 45 minutes before you begin cooking. Pat the steak dry with kitchen paper and season very generously with salt and black pepper, then set aside to come to room temperature. 2 Preheat the oven to 230˚C/210˚C fan/gas mark 8. 3 Heat a large oven-proof pan over a high heat. Add the oil to the hot pan, and when it begins to smoke add the steak. 4 Reduce the heat slightly and cook the steak for four minutes on each side until browned. 5 Transfer the pan to the oven and cook for 4-8 minutes, depending on how you like your steak. 6 Transfer the steak to a cutting board, cover
In the
MAN-CAVE Get down and dirty with our ultimate T-bone steak recipe. That’ll put hair on your chest!
loosely with tin foil and let it rest for 10 minutes. 7 Serve the steak with homemade chips and your choice of butter or sauce. Per Serving 677kcals, 48.4g fat (17.6g saturated), 0.3g carbs, 0g sugars, 53.6g protein, 0g fibre, 0.224g sodium
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FINISHING TOUCHES * Garlic and chilli butter Place 200g softened butter in a bowl with 3 crushed garlic cloves, 1 small finely-chopped red chilli and a small handful of chopped fresh parsley, and mash together with a fork until thoroughly combined. Place the butter onto a sheet of cling film and roll up tightly into a sausage shape. Place in the freezer. Once frozen, slice off as much as you’d like to use and allow the slice to come to room temperature. Place the butter on top of your steak to melt.
* Blue cheese sauce Gently heat 150ml double cream in a pan set over a medium-low heat. Crumble in 80g blue cheese and let it melt slowly while stirring. When the sauce is smooth, serve immediately.
* Pepper sauce While the steak is resting, place the pan it cooked in back over a medium heat. Add 1-2 tbsp freshly-cracked black pepper and 30ml whiskey or brandy. Turn the heat to high and let it bubble while you scrape any sticky bits off the bottom of the pan with a wooden spoon. Add 150ml cream and simmer for 3-4 minutes, stirring occasionally, until thick and flavoursome. www.easyfood.ie
EF105_77_Man Cave.indd 77
Easy Food 77
14/07/2015 16:19
e g n e l l a h C
YOURSELF Raise your cooking up a notch with this classic French dish - we promise it's easier than you think!
78 Easy Food
EF105_78-79_Challenge Yourself.indd 78
AUGUST 2015
14/07/2015 16:20
cooking for fun challenge yourself
Classic moules frites Serves 2
For the chips: 2 large potatoes, peeled and cut into thin strips Salt Oil, for deep frying For the mussels: 1 tbsp olive oil 30g butter 6 shallots, finely chopped 3 garlic cloves, crushed 1 tsp fresh thyme, chopped 1 tbsp fresh parsley, chopped Salt and black pepper 1kg fresh mussels 150ml dry white wine 2 tbsp cream 1 Rinse the chips in cold salted water, then dry them thoroughly. 2 Heat a deep fat fryer to 160°C or heat enough oil in a saucepan so it comes about halfway up the pan. Place the chips in and cook for 4-5 minutes. Remove from the oil. 3 Clean the mussels by tipping them into a large bowl of cold water. Rinse and scrub them and pull away any 'beards' (the scruffy hair-like attachments), then drain well. 4 Heat the olive oil and butter together in a large saucepan over a medium-low heat and gently cook the shallots and garlic for 5-6 minutes or until slightly soft. 5 Add the chopped herbs and stir to combine. Season with salt and black pepper. 6 Turn the heat to high and add the mussels to the pan. Pour over the wine and cover the pan. Cook for 2-3 minutes, then gently stir the mussels so that those at the bottom are shifted to the top. Cover the pan again and steam for another 1-2 minutes until the mussels have opened. Discard any that do not open. 7 Add the cream, stirring through the cooked mussels. Cover and set aside. 8 When the mussels are almost ready, salt the chips and return them to the hot oil for one minute until golden and crispy. 9 Serve the mussels in a deep bowl with the chips on the side. Provide a large bowl for the shells and plenty of napkins! Per Serving 1,008kcals, 44.7g fat (13.6g saturated), 70.3g carbs, 2.1g sugars, 65.6g protein, 5.1g fibre, 1.921g sodium
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EF105_78-79_Challenge Yourself.indd 79
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Low in fat, full of mi nerals and cheap as chips, mussels are a truly wonderfu l and natural Irish food .
Easy Food 79
14/07/2015 16:21
ns Binuthe oven These delicious little buns make the perfect weekend baking project
80 Easy Food
EF105_80-85_Baking Buns.indd 80
AUGUST 2015
14/07/2015 17:02
cooking for fun baking buns
Gluten-free Nutella cupcakes Makes 24
20g unsweetened cocoa powder 180g gluten-free flour mix ½ tsp xanthan gum 300g sugar 1½ tsp gluten-free bicarbonate of soda ¾ tsp gluten-free baking powder ¾ tsp salt 2 large eggs 180ml warm water 180ml buttermilk 3 tbsp rapeseed oil 1 tsp vanilla extract For the icing: 225g unsalted butter, at room temperature 150g icing sugar 2 tsp vanilla extract 115g dark chocolate, melted and cooled slightly 100g Nutella 1 tbsp milk 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line two standard 12-cup muffin tins with paper liners. 2 In a large bowl, combine the cocoa powder, flour, xanthan gum, sugar, bicarbonate of soda, baking powder and salt. 3 Add the eggs, warm water, buttermilk, oil and vanilla to the dry ingredients. Stir to combine until the batter is smooth. 4 Fill the prepared muffin cups to two-thirds full. Bake for 20 minutes or until the tops of the cupcakes spring back when touched. Cool on a wire rack. 5 In a large bowl, beat the butter and icing sugar for one minute until well combined. Mix in the vanilla. 6 Add the melted, cooled chocolate and beat until combined, then beat in the Nutella. Pipe the icing onto the cooled cupcakes and enjoy!
Per Serving 245kcals, 12.6g fat (7.4g saturated), 31.4g carbs, 24.1g sugars, 2.1g protein, 0.8g fibre, 0.234g sodium
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EF105_80-85_Baking Buns.indd 81
Banoffee bites Makes 24
250g unsalted butter, at room temperature 250g caster sugar 4 eggs 1 ripe banana, mashed to pulp 250g self-raising flour For the caramel: 300g caster sugar 80ml water 350ml double cream ½ tsp vanilla extract For the icing: 250g unsalted butter, at room temperature 500g icing sugar 9 tsp caramel, plus extra to decorate 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Line two standard 12-cup muffin tins
with paper liners. 2 In a mixer, combine the butter and sugar and mix until light and fluffy. Add the eggs one by one and mix to combine. 3 Add the mashed banana and blend well. Add the flour and mix to combine. 4 Spoon into the prepared paper cases and bake for 17 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool on a wire rack. 5 Combine all the caramel ingredients in a pan over a medium heat, stirring constantly until thickened. Cool thoroughly. 6 Beat the butter with the icing sugar until light and fluffy, then mix in the caramel. 7 Blend for 3-4 minutes, then either pipe or spoon the icing on to the cooled sponges. Decorate with a swirl of extra caramel. Per Serving 420kcals, 23.2g fat (14.4g saturated), 53.2g carbs, 2.5g sugars, 2.5g protein, 0g fibre, 0.136g sodium
Easy Food 81
14/07/2015 17:03
82 Easy Food
EF105_80-85_Baking Buns.indd 82
AUGUST 2015
14/07/2015 17:04
cooking for fun baking buns
Mini lemon meringue cupcakes Makes 24
For the cupcakes: 190g flour ½ tsp baking powder ¼ tsp salt 120ml buttermilk 1 tbsp lemon juice 225g unsalted butter, at room temperature 200g caster sugar 2 tbsp lemon zest, plus thin strips of zest for garnish 2 large eggs plus 4 egg whites, at room temperature For the lemon curd: Zest of 3 lemons 300g caster sugar 115g unsalted butter, at room temperature 4 large eggs 120ml lemon juice Pinch of salt For the meringue: 4 egg whites 6 tbsp caster sugar 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and position a rack in the centre of the oven. Line two 12-cup mini-muffin tins with paper liners. 2 In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice. 3 Using an electric mixer, beat the butter on high speed for one minute or until creamy. Add the sugar and lemon zest and beat for five minutes until fluffy. Add the eggs, one at a time, and beat until combined, scraping down the sides between additions. 4 On low speed, beat in one-third of the dry ingredients, then one-third of the buttermilk mixture. Repeat, alternating the mixtures, until the batter is smooth. 5 Spoon the batter into each liner, filling them about three-quarters full. Bake for 20 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack. 6 Place the lemon zest and sugar for the lemon curd into a food processor and pulse to combine. 7 Cream the butter and beat in the lemon sugar. Add the eggs, one at a time, then mix in the lemon juice and salt. 8 Pour the mixture into a medium saucepan www.easyfood.ie
EF105_80-85_Baking Buns.indd 83
and cook over a low heat for about 10 minutes until thickened, stirring constantly. Remove from the heat and cool. 9 In a large glass or metal bowl, whip the egg whites until foamy. Gradually add the sugar and continue to whip until stiff peaks form. 10 Fill a piping bag with lemon curd and use a large tip to squeeze the curd into the centre of each cupcake. Drizzle the remaining lemon curd on top. 11 Put the meringue in a piping bag and ‘frost’ the cupcakes. 12 Preheat the grill to high and place the cupcakes under the grill for a minute or two until golden brown, watching closely so they don’t burn. Per Serving 432kcals, 25.9g fat (15.5g saturated), 44.5g carbs, 32.2g sugars, 4.9g protein, 0.5g fibre, 0.296g sodium
Sweetie fairy cakes Makes 12
110g butter, at room temperature 110g caster sugar 2 eggs 1 tsp vanilla extract 110g self-raising flour ½ tsp baking powder 2-3 tsp milk
For the icing: 150g icing sugar 2-3 tbsp boiling water Food colouring, if desired 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Line a standard 12-cup muffin tin with paper liners. 2 In a bowl, cream the butter and sugar together until light and fluffy. 3 Add the eggs, one at a time, beating well after each addition, then stir in the vanilla. 4 Fold in the flour and baking powder, then add enough milk to make a light batter that drops off the back of a spoon. 4 Divide the mixture between the paper liners and bake for 20 minutes until the fairy cakes are risen and golden. 5 Combine the icing sugar with the boiling water and food colouring, if using, to form a thick icing. 6 Top each cake with the icing, and immediately cover with some sugar sprinkles (the icing dries very quickly, so add the sprinkles as you go to ensure that they stick).
Per Serving 194kcals, 8.3g fat (5g saturated), 28.9g carbs, 21.6g sugars, 2g protein, 0g fibre, 0.064g sodium
Easy Food 83
14/07/2015 17:05
84 Easy Food
EF105_80-85_Baking Buns.indd 84
AUGUST 2015
14/07/2015 17:06
cooking for fun baking buns
Dairy-free carrot cupcakes Makes 24
115g spelt flour 200g caster sugar 2 tsp baking powder ½ tsp bicarbonate of soda 1 tsp ground cinnamon ¼ tsp ground ginger 60ml rapeseed oil 240ml milk substitute, e.g. almond milk 1 tsp vanilla extract 2 large eggs 4 small carrots, grated
From our guest editor: These are brilliant for school lunches. Substantial enough to fill up little tummies but a bit more exciting than a ham sandwich. I normally throw a few of these into a box or bag if I'm out on a Saturday morning watching a match and reckon someone will get hungry before we get home in time for lunch. They are delicious and best of all: you know exactly what's gone into them.
For the icing: 400g icing sugar 120ml coconut oil, at room temperature 1 tsp vanilla extract Pinch of salt ½ tbsp apple cider vinegar 1 tbsp milk substitute, as required ½ a carrot 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line two standard 12-cup muffin tins with paper liners. 2 In a large bowl, mix all dry ingredients together with a spoon. 3 In a separate bowl, whisk the wet ingredients together until frothy. 4 Add the wet ingredients to the dry ingredients and stir until mixed, then fold in the grated carrots until well combined. 5 Pour the batter into the paper cases, filling them three-quarters full. Bake for 15 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Leave to cool. 6 Cream the icing sugar, coconut oil, vanilla and salt together. Mix in the apple cider vinegar. Slowly stir in the milk substitute until the desired consistency is reached. 7 Spread the icing on the cooled cupcakes using a knife or piping bag. 8 To make the "sprinkles", whizz half of a carrot in a food processor until fine, then sprinkle over the iced cupcakes.
Per Serving 489kcals, 42.7g fat (8.9g saturated), 30.5g carbs, 25.7g sugars, 1.5g protein, 1.2g fibre, 0.051g sodium
x www.easyfood.ie
EF105_80-85_Baking Buns.indd 85
Savoury ham and cheese buns Makes 12
90g self-raising flour Salt and black pepper 1 egg, lightly beaten 90g cooked ham, chopped 80g Cheddar, grated 2 tbsp olive oil 80ml milk 1 tbsp fresh parsley, chopped 6 cherry tomatoes, halved 1 Preheat the oven to 200°C/180˚C fan/gas mark 6 and lightly coat a standard 12-cup
muffin tin with cooking spray. 2 Place the self-raising flour in a large bowl with a pinch of salt and pepper. 3 In a separate bowl, stir the egg, ham, Cheddar, olive oil, milk and parsley until combined. Pour the ham and cheese mixture into the flour and fold lightly with a spatula until incorporated. 4 Spoon the mixture into the prepared muffin tin. Press half a cherry tomato into the top of each muffin. Bake for 15-18 minutes or until golden. Serve warm or at room temperature.
Per Serving 91kcals, 4.1g fat (1.1g saturated), 9g carbs, 2g sugars, 4.9g protein, 1.1g fibre, 0.162g sodium
Easy Food 85
15/07/2015 11:41
Top it off Celebrate summer with these tasty homemade toppings for ice cream cones
Caramel sauce
In a saucepan over a low heat, melt 120g light brown sugar together with 120g butter until the sugar is just dissolved, watching it carefully so that it doesn't burn. Stir in 100ml full-fat cream and heat gently until bubbling, stirring constantly. Remove from the heat and cool for 2-3 minutes before serving.
86 Easy Food
EF105_86-87_Top it off.indd 86
Hot fudge sauce
In a saucepan over a medium heat, combine 45g butter, 2 tbsp unsweetened cocoa powder, 150g caster sugar, 90ml evaporated milk and a pinch of salt. Bring to a boil for seven minutes, stirring frequently.
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Peach coulis
In a saucepan, combine 120ml water, 150g sugar and 1 tbsp cornflour and bring to a boil over a medium heat. Add 675g diced peaches and simmer for two minutes. Remove from the heat and stir in Âź tsp vanilla extract. Use an immersion blender or a food processor to blend the mixture into a smooth sauce.
AUGUST 2015
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what's for dinner? ice cream toppers
Sticky maple walnuts
Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a small bowl, whisk together 1 tbsp cornflour with 1 tbsp hot water and a pinch of salt until smooth. Spread 130g chopped walnuts in a single layer on a baking tray and toast in the oven for 10 minutes, stirring once halfway through. Bring 360ml maple syrup to a boil in a large, heavy saucepan over a medium-high heat, stirring occasionally. Reduce the heat and simmer for one minute, stirring continuously. Stir in the cornflour mixture, then increase the heat and bring to a boil again. Boil and stir for a full minute. Remove from the heat and wait two minutes, then stir in 1 tbsp dark rum and the walnuts until coated. Spread on a baking tray to dry.
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Balsamic strawberry syrup
Bring 120ml balsamic vinegar to a boil in a small saucepan over a medium heat. Reduce the heat to low and simmer for 8-10 minutes until reduced to a quarter of its original volume. Stir in 400g hulled and chopped strawberries, 2 tbsp brown sugar, ¼ tsp salt and ¼ tsp lemon zest. Increase the heat to medium and bring to a boil, then reduce the heat and simmer for five minutes until the strawberries have softened. Using the back of a wooden spoon, crush the strawberries against the side of the pan. Simmer for 8-10 minutes until syrupy. Cool to room temperature, then serve.
Creamy coffee sauce
In a medium, heavy saucepan, heat 240ml cream and 240ml very strong brewed coffee until just beginning to bubble around the edges, then remove from the heat. Using an electric mixer, beat three egg yolks with 200g sugar for 8-10 minutes until very thick and lemon-coloured. Gradually beat in the warm coffee mixture. Return to the pan and cook over a low heat, stirring, until the mixture boils and thickens. Stir in 1 tsp vanilla extract. Cool, cover and chill until cold to serve.
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Treat
YOURSELF!
Boozy mocha milkshake
Make the most of those rare moments alone with our adults-only milkshake
Serves 1 lucky person
80ml coffee liqueur, e.g. Kahlua or Tia Maria, plus extra to serve 2 scoops of vanilla ice cream 120ml cream Chocolate sauce Whipped cream 1 Place the liqueur, ice cream and cream in a food processor or blender and whizz until completely smooth. 2 Drizzle chocolate sauce around the inside of a tall glass. 3 Pour the milkshake into the glass. Top with whipped cream and a drizzle of coffee liqueur.
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
Per Serving 657kcals, 30.7g fat (19g saturated), 60.6g carbs, 55.3g sugars, 6.5g protein, 1g fibre, 0.163g sodium
88 Easy Food
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
90-100
IN THIS SECTION IRONING IT OUT P90
Our Home Ec expert encourages us all to eat more iron-rich foods
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SCHOOL'S OUT P92
These healthy, tasty after-school snacks are easy for kids to make themselves
EASY JUNIORS P97
Be a teacher's pet with these handy homemade shortbread biscuits
WHAT'S YOUR FOOD IQ? P100 Test your food savvy with this quick quiz
Easy Food 89
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IRONING IT OUT
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Jenny Cooney from Ballinamore Community School, Ballinamore, Co. Leitrim encourages us all to eat more iron
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types of rice
WHAT IS IRON? Iron is a mineral that is needed for healthy blood. It makes up part of the haemoglobin molecule in red blood cells.
DID YOU KNOW? Women need a higher dietary iron intake than men (14mg compared to 10mg), due to blood lost during menstruation. According to a dietary survey carried out in 2001, just one in three Irish women has adequate iron stores and one in 30 has iron deficiency anaemia.
FUNCTIONS OF IRON • Needed for the functioning of enzymes in our bodies. • Essential for making haemoglobin in our red blood cells, which are responsible for transporting oxygen around the body.
TYPES OF IRON There are two sources of iron. Haem iron, also known as ferrous iron, is more easily absorbed by the body. It is 90 Easy Food
EF105_90-91_HomeEc.indd 90
obtained from animal foods such as red meat, liver, black pudding and chicken. Non-haem iron, also known as ferric iron, is obtained from foods like eggs, fish and plant food sources like green vegetables, fortified breakfast cereals and lentils. Non-haem sources have to be altered to ferrous iron before absorption. Eating foods rich in vitamin C helps the absorption of non-haem iron.
ANAEMIA Anaemia is a deficiency disease as a result of low iron intake. Symptoms typically include weakness, paleness, dizziness and low energy levels.
TIPS FOR INCREASING YOUR IRON INTAKE • Eat a 90-120g portion of red meat (including beef, lamb or pork) three times a week. • Choose chicken liver pâté as a starter when eating out. • Stuff vegetables like pepper or tomato with minced meat fillings.
• Long grain rice – these long and slender grains are four to five times as long as they are wide. The perfect choice for side dishes, main dishes or salad recipes. • Short grain rice – these almost round
• Mix some green vegetables like shredded cabbage or spinach through shaped grains tend to cling together stews or curries. when cooked. Great for stir-fry recipes and puddings. • Make up high-iron soups using spinach • Brown rice – when cooked, it has a slightly chewy texture and a nut-like and/or lentils. flavour. Brown rice is a natural source of bran. It takes longer to cook than • Include a slice of beef in your white rice. • Parboiled rice – unmilled rice is soaked, lunchtime sandwich. steamed and dried before milling to make parboiled rice. Somewhat firmer • When eating iron-rich foods, include in texture, it separates easily when foods heavy in Vitamin Ccooked. to help iron • White rice – this rice has been completely milled and polished, absorption. removing the bran layer. It takes about 15 minuteswhen to cook. • Avoid drinking tea and coffee • Arborio rice – this type of rice is best to eating iron-rich foods, asusethe tannins for risotto as it gives a nice creamy texture once cooked. contained in these drinks bind with the Chicken with rice, lemon iron and prevent its absorption. and garlic Serves 4 • If you are vegetarian or1tbsp vegan, olive oil consult 4 chicken breasts, skinned and cut your doctor or a nutritionist about into chunks 1 onion, chopped your diet. 3 garlic cloves, chopped
HAEMOCHROMATOSIS
420g cooked brown rice 4tbsp lemon juice 750ml hot chicken stock 1 lemon, quartered 1 cup cooked peas salt and pepper freshly chopped parsley, to garnish
This is a genetic disorder where excessive amounts of iron get absorbed Equipment: Tablespoon, sharp knife, from the diet. This may lead to serious chopping board, measuring jug, weighing scales,and large frying organ damage, but earlycup, diagnosis 26 Easy Food more treatment can prevent this. For information, visit www.haemochromatosis-ir.com.
Page 1
Junior C
Rice
pan, deep ovenproo wooden spoon.
1 Preheat the oven t Heat the oil in a large high heat. Put the ch and cook for four min until lightly browned. from the pan and set 2 Cook the onion and three to four minutes onion, garlic, chicken juice, chicken stock a into a deep ovenproo the oven for 20 minu 3 Remove the dish fr the cooked peas, sea fresh parsley.
Questions: 1 Name four differen 2 Why is salt someti cooking rice? Fat 6g Protein 31g
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Carbs Sodium
kids’ kitchen home economics
STUFFED PEPPERS WITH CHEESY MINCED BEEF Serves 4
½ tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 500g beef mince 100g mushrooms, quartered ½ tsp dried thyme Salt and black pepper 4 red, orange or yellow peppers, or a mixture, halved and deseeded 100g Cheddar, grated 1 Preheat the oven to 200°C/180°C fan/ gas mark 6. www.easyfood.ie
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2 Heat the oil in a large pan and cook the onion for 2-3 minutes. Add the garlic and cook for 30 seconds, then add the mince. Cook for five minutes, breaking it up with a wooden spoon, until thoroughly browned. Drain off any excess fat. 3 Return to the heat, add the mushrooms and thyme and cook for a further three minutes. Season and set aside. 4 Place the pepper halves facing upwards on a baking tray. Season with salt and pepper, then spoon the mince mixture into each pepper until full. 5 Bake for 20-25 minutes until the peppers are almost tender. Sprinkle the cheese evenly on each one and return to the oven for a further 5-6 minutes until the cheese is golden and bubbling.
Per Serving 335kcals, 11.8g fat (4.4g saturated), 10.1g carbs, 4.2g sugar, 46.3g protein, 2.6g fibre, 0.282g sodium
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School's out
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
These healthy, tasty after-school snacks are easy for kids to make themselves
Top Ttoippping
Add any as , as long you like nd a d e c li s it’s thinly roll. easy to
92 Easy Food
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kid's kitchen after-school snacks
Pinwheel sandwiches Serves 1
1 slice of wholemeal bread Soft cream cheese, to spread 2 slices wafer-thin ham 1 leaf of lettuce 1 Cut the crusts off the bread. Use a rolling pin to flatten the bread down really well. 2 Spread the slice of bread with a thin layer of cream cheese and top with two slices of ham and a lettuce leaf. 3 Roll the bread up into a tight roll. Slice into three pieces and serve. Per Serving 107kcals, 4.7g fat (2.3g saturated), 9.8g carbs, 0g sugars, 6.4g protein, 1.9g fibre, 0.142g sodium
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Veggies with peanut dip Serves 1
3 tbsp smooth peanut butter 1 tbsp honey 1 tsp soy sauce ½ tsp sesame oil Squeeze of lime juice (optional) Water, to thin Sesame seeds, optional 3 carrots, peeled and chopped into sticks 1 cucumber, chopped into sticks 1 In a small bowl, whisk everything but the carrot sticks and cucumber together. 2 Add water if needed to thin the mixture to a dipping consistency. Sprinkle with sesame
seeds, if desired. 3 Dip the carrots and cucumber into the peanut sauce. Per Serving 444kcals, 26.4g fat (5.4g saturated), 45.1g carbs, 30.8g sugars, 11.7g protein, 7.4g fibre, 0.646g sodium
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Easy Food 93
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Mixed berry parfait Serves 1
2-4 tbsp granola 2-4 tbsp Greek yoghurt 2-4 tbsp mixed fresh berries 1 Place one tablespoon of granola in the bottom of a glass, followed by two 94 Easy Food
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tablespoons of Greek yoghurt. Spoon some berries over the yoghurt. 2 Repeat the layers until you reach the top of the glass.
Per Serving 122kcals, 13.7g fat (3.7g saturated), 31.4g carbs, 11.5g sugars, 11.7g protein, 5g fibre, 0.029g sodium
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kid's kitchen after-school snacks
Apple quesadilla Serves 1
Knob of butter 1 tortilla wrap 1 small apple, cored and thinly sliced 1 handful of Cheddar, grated 1 Melt the butter in a large frying pan over a medium-high heat. 2 Lay a tortilla in the pan and top one half with the sliced apple and grated Cheddar. 3 Fold the empty side of the tortilla over the filling and cook for 2-3 minutes until golden on the bottom. Carefully flip it over and cook the second side for 1-2 minutes. 4 Transfer to a plate and cut into wedges.
for Perfect agers! een hungry t
Per Serving 487kcals, 25g fat (13.4g saturated), 51.6g carbs, 16.8g sugars, 17.8g protein, 7.6g fibre, 0.943g sodium
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Easy Food 95
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Pitta nachos Serves 1
1 wholemeal pitta bread 1-2 tbsp salsa Small handful of Cheddar, grated 1 spring onion, chopped Sour cream Guacamole
grated Cheddar and cook under the grill until it melts. 3 Scatter the wedges with the spring onion and serve with sour cream and guacamole.
Per Serving 281kcals, 6.9g fat (4g saturated), 32.6g carbs, 3.2g sugars, 19.3g protein, 4.9g fibre, 0.507g sodium
1 Heat the grill to a high heat and cook the pitta bread for 2-3 minutes until it just puffs up. Split the pitta in two and spread with salsa, then cut into wedges. 2 Place a sheet of tin foil on a baking tray and arrange the wedges on top. Sprinkle with
96 Easy Food
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STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
SHORTBREAD BISCUITS
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Easy Food 97
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Be a teacher’s pet with these buttery shortbread biscuits – they’re the perfect homemade gift to start the school year right!
SHORTBREAD BISCUITS Makes around 10
150g plain flour 50g golden caster sugar 100g cold unsalted butter, cut into cubes, plus extra for greasing 1 tsp vanilla extract 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a baking tray with butter. 2 Sift the flour into a bowl and add the sugar. Add the cubes of butter. 3 Use clean fingers to rub the butter into the flour and sugar. When the mixture starts to look like crumbs, add the vanilla extract and mix for another minute or two. 4 Sprinkle some flour over the countertop and put the dough on top. Shape it into a disc, then cover in cling film and refrigerate for 20 minutes. 5 When it has chilled, roll out the dough, then use a biscuit cutter to stamp out your favourite shapes from the dough. Or, just cut out rectangles using a small knife. 6 Put the biscuits on the baking tray and put them in the oven for 15-20 minutes until they are golden. Ask an adult to help you remove them from the oven and carefully use a spatula to transfer them to a wire rack so that they can cool.
1
4
2
5
Per Serving 92kcals, 5.2g fat (3.2g saturated), 10.3g carbs, 3.2g sugars, 1g protein, 0g fibre, 0.036g sodium
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15/07/2015 09:55
T E S TR YOU
FOOD IQ
TEST YOUR FOOD SAVVY WITH THIS FUN QUIZ FOR KIDS
1
What term is given to someone who doesn’t eat meat?
4 8
3
What is the sweet, sticky substance made by bees?
2
True or false: “beefsteak” is a type of tomato.
Where did potatoes originally come from?
What type of food can be served fried, poached, boiled or scrambled?
5
Which vegetable makes your eyes water when you cut it?
7
What animal do rashers come from?
6
What vegetable is said to improve your eyesight?
Spaghetti, penne and macaroni are all types of what?
10
9
What is the yellow centre of an egg known as?
ANSWERS: 1.VEGETARIAN 2.HONEY 3.EGGS 4.TRUE 5.ONIONS 6.PIGS 7.CARROTS 8.SOUTH AMERICA 9.PASTA 10.YOLK 100 Easy Food
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
IN THIS SECTION SOMEWHERE OVER THE RAINBOW P102
Eating a healthy variety of food has never been easier with these late summer recipes
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102-117
SO LONG, SUGAR P108
These diabetic-friendly meals are tasty, healthy options that the whole family can enjoy
Easy Food 101
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w o b n i a R
SOMEWHERE OVER THE
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
Eating a healthy variety of colour has never been easier with these late summer recipes
102 Easy Food
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AUGUST 2015
15/07/2015 09:57
what's in season? rainbow foods
YELLOW: Fresh nectarine Ricotta cake Serves 4 70g butter 140g sugar 1 tsp vanilla extract 2 eggs 160g Ricotta 120g self-raising flour 2 tsp lemon zest, grated 2 large nectarines, pitted and sliced into segments 50g blueberries (optional), plus extra to serve Icing sugar
Top Teithpe
Replac with peppers ted red s a ro jarred , if you peppers fe pre r.
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a round 15cm cake tin with parchment. 2 In a large bowl combine the butter, sugar and vanilla and beat together with a hand mixer until creamy. Add the eggs and Ricotta and beat together until well combined. 3 Sift the flour over the batter, then add the lemon zest and stir everything together. 4 Pour the batter into the prepared cake tin. Place the nectarines (and blueberries, if using) on top and use your finger to push each piece a little into the batter. 5 Bake for 35 minutes or until the cake is golden brown and a skewer inserted into the centre comes out clean. Increase the oven temperature to 200˚C/180˚C fan/gas mark 6 for the last five minutes if the cake still looks pale. 6 Cool the cake in its tin for 10-15 minutes, then transfer to a wire rack and cool completely. 7 Decorate with extra fresh blueberries and a dusting of icing sugar to serve. Per Serving 499kcals, 20.1g fat (11.7g saturated), 70.9g carbs, 43.2g sugars, 11.5g protein, 2.6g fibre, 0.182g sodium
RED: Panzanella (Italian tomato and bread salad) Serves 4 ½ red onion, thinly sliced Salt and black pepper 1 red and 1 yellow pepper 8 ripe tomatoes, chopped 200g ciabatta or other white country-style crusty bread, stale 4 tbsp white wine vinegar 1 tbsp capers 2 anchovies, finely chopped (optional) 1 garlic clove, crushed 100ml extra-virgin olive oil Small bunch of fresh basil www.easyfood.ie
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1 Put the onion slices in a bowl, sprinkle with a pinch of salt and cover in cold water. Leave to soak for one hour. 2 Blacken the peppers on a gas hob or under the grill, then place in a bowl covered in cling film and leave for 20 minutes. 3 Place the tomatoes in a colander set over a bowl. Sprinkle with salt and leave to drain. 4 Tear the bread into chunks about the same size as the tomatoes. Place the bread in a large salad bowl and add the vinegar and capers. Drain the onion and add to the bowl. 5 Scrape the skin off the peppers and cut the flesh into long strips, then add to the bowl.
6 Gently press the tomatoes to squeeze out the last of their juice, then put the flesh in the bowl. 7 Stir the chopped anchovies (if using) and crushed garlic into the tomato juice. Whisk in the olive oil and season to taste. 8 Pour the dressing over the salad and toss to combine thoroughly. Tear the basil leaves over the top of the panzanella. 9 Allow the salad to sit for 30-45 minutes, then serve at room temperature. Per Serving 418kcals, 26.7g fat (13.8g saturated), 38.1g carbs, 9.4g sugars, 10.3g protein, 5.5g fibre, 1.050g sodium
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PURPLE: Red onion and beetroot bake with crispy goat’s cheese Serves 4 For the onion and beetroot bake: 6 small beetroot, peeled and quartered 2 red onions, each peeled and cut into six wedges 2 tbsp balsamic vinegar 2 tbsp olive oil 1 tbsp fresh thyme or rosemary Salt and black pepper ion and The on lso ake is a etroot b e b d e ish For the crispy goat’s cheese: as a sid perfect b la 120g plain flour ken, m for chic . rk 2 eggs or po
Top Tip
120g breadcrumbs 2 x 150g goat’s cheese log, sliced into 2cm rounds, chilled for at least one hour Rapeseed or vegetable oil, for frying 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Place the beetroot and red onion into an ovenproof dish and drizzle with the balsamic vinegar and olive oil. Sprinkle over the fresh thyme or rosemary and season well with salt and black pepper. Place in the oven to roast for 45 minutes. 3 Meanwhile, set three shallow bowls on a work surface. Place the flour in one and season with salt and pepper. Beat the eggs together in the second bowl and place the breadcrumbs in the third. 4 One by one, dredge the goat’s cheese rounds first in the flour, then in the egg, and finally in the breadcrumbs, placing each one aside on a plate when coated. 5 Heat a large pan over a medium-high heat with just enough oil to cover the bottom. When the oil is hot, cook the goat’s cheese rounds for around two minutes per side until deep golden brown. Transfer to a plate lined with kitchen paper to drain briefly. 6 Divide the roasted vegetables between plates and serve with the crispy goat’s cheese. Per Serving 780kcals, 41.5g fat (21.3g saturated), 67g carbs, 18g sugars, 36g protein, 6.7g fibre, 0.668g sodium
104 Easy Food
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ORANGE: Carrot cake pancakes Serves 6 150g plain flour 100g walnuts, chopped and lightly toasted 2 tsp baking powder 1 tsp ground cinnamon Pinch of salt Pinch of ground nutmeg 2cm piece of root ginger, peeled and grated 50g brown sugar 180ml buttermilk 1 tbsp rapeseed oil 2 large eggs, lightly beaten 450g carrots, finely grated Cooking spray To serve: 3 tbsp butter, softened 2 tbsp honey
1 In a large bowl, combine the flour with the following six ingredients, stirring with a whisk. 2 In a separate bowl, combine the brown sugar with the buttermilk, oil and eggs. 3 Add the sugar mixture to the flour mixture, stirring until just moist. Fold in the grated carrots. 4 Coat a large nonstick pan with cooking spray and heat over a medium heat. Spoon small portions of batter onto the pan, spreading with a spatula. Cook for two minutes or until the tops are covered with bubbles and the edges look cooked. Carefully turn the pancakes over and cook for one minute or until the bottoms are lightly browned. Repeat with the remaining batter. 5 In a small bowl, mix the butter and honey. Serve with the pancakes.
Per Serving 396kcals, 20.2g fat (5.2g saturated), 46g carbs, 19.5g sugars, 10.6g protein, 4.1g fibre, 0.181g sodium
Top pTainpcakes can
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Mary Gargan “I'm always looking for ways to sneak vegetables into my kids, so I loved the idea of these carrot cake pancakes. As I was making them for the kids, I left out the walnuts. Once the ingredients were assembled they were easy to make, but I did have to buy a couple of ingredients. They were well received although there were questions about whether it was a pancake or a carrot cake! The honey butter was a hit and as for the pancakes, they've passed my kids’ taste test and I'll happily make them again.One tip I'd give is to have another recipe such as brown bread ready to go at the same time to use up the rest of the buttermilk.”
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Easy Food 105
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Top eTsipto make
tato n Add po , chicke ag aloo a s r o this a g a urgh sa n for a m er (India e n a p cubed aag s t e g ) to cheese paneer.
: COOK’S NOTE t of lo a This looks like hen w le ka spinach and and ilt w ill w raw, but it ly al in reduce dramatic the pan.
If you can't find ghee, just use vegetable oil instead.
GREEN: Indian saag Serves 4 3 tbsp ghee (clarified butter) 2 green chillies, deseeded and chopped 3 cloves Pinch of cinnamon 1 tbsp coriander seeds 2 tsp cumin seeds 1 large onion, chopped 2cm piece of ginger, peeled and grated 2 garlic cloves, crushed ½ tsp turmeric 2 tomatoes, chopped 650g spinach 500g kale 2 tsp dried coriander 1 tsp dried cumin 106 Easy Food
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½ tsp garam masala Salt and black pepper To serve: Plain natural yoghurt Naan bread Basmati rice 1 Heat two tablespoons of the ghee in a large pan over a medium-high heat. 2 Add the chillies, cloves and cinnamon and cook for 30 seconds until fragrant. 3 Add the coriander and cumin seeds. Once they start to pop, add the onion and cook for 5-6 minutes until golden. 4 Add the ginger, garlic and turmeric and cook for 30-40 seconds. 5 Add the tomatoes and reduce the heat to
medium, then cover and simmer for 7-8 minutes. 6 Stir in the spinach and kale and simmer for five minutes, then transfer the mixture to a food processor and blend until smooth. 7 Heat the remaining ghee in the same pan used previously over a medium heat. Add the blended greens back to the pan and stir in the dried coriander, cumin and garam masala. Cover and simmer for 10-15 minutes. Season to taste with salt and black pepper. Divide between serving bowls and drizzle with natural yoghurt, then serve hot with fresh naan bread and/or basmati rice.
Per Serving 233kcals, 10.9g fat (6.1g saturated), 29.2g carbs, 4.5g sugars, 10g protein, 7.7g fibre, 0.367g sodium
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On Sale Now EF105_107_Bridal Bible.indd 107
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STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
Top Teripsweet
ov Any left ash is to pota m ! by food ideal ba
SO LONG,
Sugar
These diabetic-friendly meals are tasty, healthy options the whole family can enjoy
108 Easy Food
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make it healthy diabetic-friendly meals
Sweet potato and blueberry muffins Makes 10 400g sweet potato, peeled and chopped into 2cm chunks Cooking spray 2 tbsp natural yoghurt 60ml melted coconut oil 3 eggs 1 tsp cinnamon 170g ground almonds 1 tbsp coconut flour 1½ tsp gluten-free baking powder 50g blueberries
This dish is perfect for breakfast, lunch or dinner!
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line ten holes of a standard12-cup muffin tin with paper liners. 2 Place the sweet potato chunks on a baking tray and coat with a little cooking spray or melted coconut oil. 3 Bake for 20 minutes or until soft enough to mash. Allow to cool, then mash with a potato masher or whizz in a food processor. 4 In a bowl, mix together 250g of sweet potato mash (you might have some left over), yoghurt, oil and eggs until well combined. 5 In a separate bowl, combine the cinnamon, ground almonds, coconut flour and baking powder. Stir together. 6 Add the wet mixture into the dry one and combine thoroughly. Fold in the blueberries. 7 Spoon the mixture into the lined holes and bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. 8 Cool in the tray for five minutes, then turn the muffins out onto a wire rack to cool completely. Per Serving 197kcals, 15.6g fat (6g saturated), 10.6g carbs, 3.1g sugars, 6.1g protein, 3.5g fibre, 0.148g sodium
Smoky lentil brunch plate Serves 4 100g Puy lentils 2 tbsp extra-virgin olive oil 2 small onions, chopped 4 garlic cloves, chopped Pinch of chilli flakes 1 x 400g tin of tomatoes Pinch of sugar Pinch of smoked paprika Salt and black pepper 1 tbsp fresh coriander, chopped www.easyfood.ie
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4 streaky bacon rashers, grilled until crispy 4 soft-poached eggs 1 avocado, sliced 1 Cook the lentils in a pot of boiling water according to the package instructions, then drain and set aside. 2 Meanwhile, heat the oil in a pan over a medium heat and cook the onion for 5-6 minutes until soft and translucent. Add the garlic and chilli flakes and cook for one minute. 3 Add the tomatoes, sugar and smoked paprika and season with salt and pepper. Bring to the
boil, then reduce the heat and simmer for 8-10 minutes. Taste and adjust the seasoning. 4 Add the lentils to the tomato sauce and stir to combine, then remove from the heat. 5 Divide the smoky lentils between serving plates. Sprinkle the lentils with chopped coriander and add a rasher, an egg and some avocado slices to each plate.
Per Serving 434kcals, 27.8g fat (7g saturated), 28.1g carbs, 5.4g sugars, 21g protein, 13.1g fibre, 0.476g sodium
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Top tips for eating with diabetes
* You’re still free to eat a wide variety of foods; aim for a low-fat, low-sugar, high-fibre diet with plenty of fresh fruit and vegetables. * Sugar is sneaky and hides under many guises. Check labels for sugar, glucose, fructose, dextrose, maltose, corn syrup, barley malt, rice syrup, maple syrup, molasses, diglycerides, maltodextrin or disaccharides. * The best way to avoid hidden sugars is to ditch the ready-meals and packaged foods. Buying and cooking whole foods is far healthier and gives you much more control over what you’re putting in your body. * You don’t have to ditch the carbs, but make sure they’re the right kind. Opt for slow-release carbs with plenty of fibre like whole grains, rice, sweet potatoes, root vegetables and beans, and spread your intake over the day. * Similarly, your body needs fat to survive, but it’s important to choose healthy fats like olive oil, oily fish, avocados and nuts. Moderate amounts of good-quality dairy will provide fats as well as valuable calcium. * Moderation is crucial when it comes to alcohol consumption for diabetics; stick to the recommended daily guidelines for men and women and never drink on an empty stomach or when your blood sugar levels are low.
110 Easy Food
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Enchilada-stuffed courgettes Serves 4 For the enchilada sauce: 1 tbsp olive oil 2 garlic cloves, crushed 1 red chilli, deseeded and chopped ½ tsp chilli powder ½ tsp ground cumin 360ml tomato passata 160ml chicken stock Salt and black pepper For the courgette boats: 4 medium courgettes 1 tsp olive oil 1 onion, chopped 3 garlic cloves, crushed 1 green pepper, chopped 1 tbsp tomato purée 4 tbsp coriander, chopped 220g chicken fillets, cooked and shredded 1 tsp cumin ½ tsp dried oregano 3 tbsp chicken stock 80g Cheddar, grated To serve: Spring onions, chopped Coriander, chopped Sour cream 1 Heat the oil in a medium saucepan over a medium heat and cook the garlic for 30 seconds. Add the chilli, chilli powder and cumin and stir for 30 seconds. Add the passata, chicken stock and some seasoning and bring to a boil. Reduce the heat to low and simmer for 8-10 minutes, then set aside. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and bring a large pot of water to a boil. 3 Halve the courgettes lengthwise and use a spoon to scoop out the flesh, leaving about half a centimetre around the edge. Chop the flesh into small chunks and set aside. 4 Blanch the courgette halves in the boiling water for one minute, then remove. 5 In a large pan, heat the oil over a mediumlow heat and cook the onion, garlic and green pepper for 3-4 minutes. 6 Add the tomato purée and cook for 30 seconds, then add the chopped courgette and coriander. Season and cook for five minutes. Add the cumin, oregano and stock and cook for two minutes, then add the chicken. Cook, stirring, for 2-3 minutes longer. 7 Spoon four tablespoons of the enchilada www.easyfood.ie
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Top Tfeipr these
pre If you’d an rather th y h c n cru th e em just bak chewy, inutes for 10 m longer.
sauce into the bottom of a large baking dish. Place the courgette halves on top, cut side up. Using a spoon, fill each hollowed courgette with chicken mixture, pressing firmly. 8 Top the courgettes with the remaining sauce and scatter with grated cheese. Cover loosely with tin foil and bake for 35 minutes until bubbling and cooked throughout. Serve with spring onions, coriander and sour cream. Per Serving 275kcals, 11.1g fat (2.8g saturated), 20.2g carbs, 9.9g sugars, 26g protein, 4.1g fibre, 0.398g sodium
Chewy chocolate meringue swirls Makes around 24 25g unsweetened cocoa powder Pinch of salt 100g sugar 3 large egg whites ⅛ tsp cream of tartar 1 tsp vanilla extract
1 Preheat the oven to 150˚C/130˚C fan/gas mark 2 and line two baking trays with tin foil. 2 In a small bowl, sift together the cocoa, salt and half of the sugar. 3 In a large bowl, use an electric mixer to beat the egg whites together with the cream of tartar until soft peaks form. Beat in the remaining sugar, half a tablespoon at a time, until the mixture is glossy and stiff peaks form. Gently fold in the vanilla. 4 Take two tablespoons of the egg whites and fold into the cocoa mixture. Fold the cocoa into the egg whites a little at a time, leaving the mixture swirled together rather than uniform. 5 Drop rounded teaspoonfuls on the mixture onto the prepared baking trays, spacing them about 2cm apart. 5 Bake for 25 minutes, then cool the meringues on a wire rack. Per Serving 24kcals, 0.3g fat (0.1g saturated), 5.2g carbs, 4.2g sugars, 0.8g protein, 0.6g fibre, 0.013g sodium
Easy Food 111
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Top Teiapper
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112 Easy Food
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make it healthy diabetic-friendly meals
Salmon burgers with lemon and herbs Serves 4 For the salmon burgers: 2 shallots, finely chopped 3 tbsp fresh parsley, finely chopped Olive oil, for cooking 450g lightly-cooked salmon, skin removed, flaked with a fork 180g cooked quinoa 1 egg and 1 egg white ½ tsp dried coriander 1 tbsp lemon juice Salt and black pepper For the dressing: 4 tbsp olive oil 2 tbsp water 2 tbsp lemon juice ¼ tsp salt 1 tsp honey For the salad: 4 large handfuls of baby spinach 1 small handful of fresh coriander leaves ½ a red onion, thinly sliced 1 cucumber, thinly sliced To serve: 1 tbsp plain yoghurt or mayonnaise 1 In a small bowl, mix the shallots and parsley and set aside two tablespoons for the dressing. 2 Heat a drizzle of olive oil in a pan over a mediumhigh heat and cook the remaining shallots and parsley for 2-3 minutes. 3 Place the salmon in a bowl and add the quinoa, egg and egg white, coriander, lemon juice and the sautéed shallots. Season the mixture and shape into four burger patties. 4 Heat a tablespoon of olive oil in a pan over a medium-high heat. Cook the salmon burgers for 4-5 minutes on each side until golden brown. 5 Place all the dressing ingredients in a jar along with the reserved shallots and parsley and shake until combined. Set two tablespoons of the dressing aside and toss the rest in a bowl with the salad ingredients. 6 Divide the salad between plates and top with the salmon burgers. Mix the reserved dressing with the plain yoghurt or mayonnaise to make a quick sauce, and drizzle over the burgers to serve.
Per Serving 493kcals, 25.1g fat (3.8g saturated), 37.2g carbs, 3.8g sugars, 32.4g protein, 4.8g fibre, 0.295g sodium
www.easyfood.ie
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Wholemeal seed and nut bread Serves 12 500g strong wholemeal flour, plus extra for dusting 1 x 7g sachet of dried fast-action yeast 1 tbsp salt 100g mixed seeds, plus extra to sprinkle 50g walnuts, chopped 350ml lukewarm water Vegetable oil, for oiling the bowl 1 In a large bowl, combine the flour, yeast, salt, seeds and walnuts. Make a well in the centre and pour in the water, then mix together to form a wet dough. 2 Transfer to a lightly-floured work surface and
knead for 10 -12 minutes until elastic. 3 Place the dough in a clean, oiled bowl and cover with a clean tea towel. Place the dough in a warm place and leave to rise for one hour until it has doubled in size. 4 Place the dough on a baking tray and sprinkle with seeds. Leave to prove for 40 minutes. 5 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Bake the bread for 15 minutes, then reduce the temperature to 190˚C/170˚C fan/gas mark 5 and bake for another 30 minutes. The bread is ready when a skewer inserted in the middle comes out clean and it sounds hollow when tapped on the bottom. Cool on a wire rack.
Per Serving 217kcals, 7.8g fat (0.9g saturated), 31.7g carbs, 0g sugars, 8.5g protein, 4.9g fibre, 0.581g sodium
x Easy Food 113
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make it healthy diabetic-friendly meals
Cheat's chicken Kiev
COOK’S NOTE:
Serves 4
Instead of boiling, the gnocchi can also be gently fried in butter.
4 chicken fillets 50g butter, at room temperature, plus extra to rub Salt and black pepper 50g breadcrumbs 2 garlic cloves, crushed 1 tbsp fresh parsley, chopped To serve: Baby potatoes, boiled Mixed salad 1 Preheat the grill to a high heat. 2 Place the chicken fillets on a baking tray, rub with a little butter and season. Cook under the grill for 7-8 minutes per side until cooked throughout with no pinkness remaining. 3 In a small bowl, mix the butter with the breadcrumbs, garlic and parsley. 4 Remove the chicken from the grill and slice a small (½cm deep) slit into the top of each fillet. Fill each slit with garlic breadcrumbs and pat the remaining crumbs over the top of the fillets. 5 Return the chicken fillets to the grill for another five minutes until the crumbs are golden and crispy. Remove and place the chicken Kievs on serving plates. 6 Drizzle with any butter remaining on the baking tray and serve with boiled baby potatoes and a mixed salad. Per Serving 399kcals, 20.8g fat (9.3g saturated), 9.7g carbs, 0.8g sugars, 41g protein, 0.7g fibre, 0.319g sodium
Ricotta gnocchi in pesto cream sauce Serves 4 450g Ricotta, drained in a colander for 30 minutes 2 large eggs, beaten 150g Parmesan, grated ½ tsp dried oregano Salt and black pepper 155g plain flour For the pesto cream sauce: 4 tbsp basil pesto 60ml cream To serve: 2-3 large handfuls of rocket Parmesan, grated
www.easyfood.ie
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Top Teiaps, pine
,p Chicken on d/or bac n a nuts s u io c li e make d to s n io addit . this dish
1 Line a baking tray with parchment paper and dust lightly with flour. 2 In a bowl, combine the Ricotta, eggs, 100g of the Parmesan, the oregano and a pinch each of salt and pepper. Add the flour and stir together to form a wet dough. 3 Transfer the dough out onto a floured surface. Use lightly-floured hands to roll it into two sausages, each about 2cm thick. With a floured knife, slice the sausages into 2cm pieces. 4 Place the gnocchi on the prepared baking tray and place in the freezer for 15 minutes. 5 Cook the chilled gnocchi in two batches in a
large pot of boiling salted water for 3-4 minutes per batch. When cooked, lift the gnocchi out with a slotted spoon and drain in a colander. 6 Meanwhile, heat the pesto in a pan over a medium heat for 1-2 minutes. Add the cream and heat, stirring, until warm. 7 Add the gnocchi to the sauce and toss to coat. Stir in the rocket and divide between serving bowls. Top with extra Parmesan, if desired. Per Serving 606kcals, 36.7g fat (22.4g saturated), 37.7g carbs, 0.7g sugars, 32.6g protein, 1.2g fibre, 0.655g sodium
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make it healthy diabetic-friendly meals
Protein-boost pancakes Makes 4
Prawn-fried cauliflower “rice” Serves 4
100g oats 200g cottage cheese 4 eggs 1 tsp cinnamon 50g butter To serve: Natural yoghurt Mixed berries 1 In a food processor, whizz together the oats, cottage cheese, eggs and cinnamon. 2 Heat a knob of butter in a non-stick pan over a medium heat. Ladle in a quarter of the pancake batter and cook for 4-5 minutes on each side until golden. 3 Transfer the pancake to a plate to keep warm and repeat with the remaining batter to make four pancakes in total. 4 Serve the pancakes with natural yoghurt and mixed fresh berries. Per Serving 294kcals, 17.1g fat (8.7g saturated), 19.6g carbs, 0.8g sugars, 15.8g protein, 2.8g fibre, 0.338g sodium
www.easyfood.ie
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For the sauce: 4 tbsp water 3 tbsp lime juice 2 tbsp fish sauce ½ tsp apple cider vinegar ½ tsp black pepper For the fried rice: 1 large head of cauliflower 2 tbsp coconut oil 2 carrots, peeled and chopped 1 onion, peeled and chopped 4 garlic cloves, crushed 2 large eggs, lightly beaten 1 handful of frozen peas, thawed in boiling water for 30 seconds 300g cooked prawns (thawed if frozen) To garnish: 3 spring onions, chopped 2 tbsp coriander, chopped 1 In a jar, combine all of the sauce ingredients and shake to combine. Set aside.
2 Grate the cauliflower in a food processor with a grater attachment or with a hand grater. 3 Heat one tablespoon of the coconut oil in a large wok or frying pan over a medium heat and cook the carrots, onion and garlic for 4-5 minutes until soft. 4 Heat the remaining tablespoon of oil in a second wok or large pan over a high heat and fry the cauliflower for five minutes, spreading it out so that it can brown a little and stirring every minute or so. 5 Make a well in the centre of the cauliflower. Add the beaten eggs and stir until they just begin to thicken. Toss throughout the cauliflower, then remove from the heat. 6 Add the peas to the onion mixture and cook for one minute. Add the prawns and heat through, stirring often. 7 Combine the contents of both pans into one pan and add a splash of the sauce. Toss to combine evenly. 8 Divide between serving bowls and top with spring onions and coriander. Serve with extra sauce on the side.
Per Serving 320kcals, 14.3g fat (10g saturated), 23.9g carbs, 9.7g sugars, 27.1g protein, 8.4g fibre, 1.019g sodium
x Easy Food 117
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From
OUR KITCHEN to yours All the know-how you need to develop your cooking skills and become an expert in the kitchen
✳ Handy tips ✳ Fun Facts ✳ Step-by-step recipes ✳ Cooking skills EF105_119-128_The_Inside_Track.indd 119
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kitchen KNOW-HOW GET TO KNOW YOUR…SPICES
Say goodbye to bland meals with our guide to what’s on your spice rack CHARACTERISTICS
PRODUCE PAIRINGS PROTEIN PAIRINGS
USE IN
MATCH WITH
BAY LEAVES
Herbal Bitter
Potatoes, tomatoes, mushrooms
Beans, eggs, poultry, lentils, shellfish
Soups, stews, casseroles, risottos, pasta, sauces
Sage Thyme Marjoram Oregano
CAYENNE PEPPER
Spicy
Aubergines, potatoes, courgettes, peppers, tomatoes, corn
Chicken, beef, fish
Soups, stews, salad dressings, marinades, rice dishes
Cumin Cinnamon Paprika
CINNAMON
Sweet Earthy
Apples, carrots, pears, sweet potatoes, butternut squash
Lamb, chicken
Breads, desserts, fruit sauces, chilli con carne
Cloves Nutmeg Allspice
CLOVES
Spicy Earthy
Apples, beetroot, tomatoes, sweet potatoes, butternut squash
Lamb, pork
Curries, soups, marinades, breads, desserts
Nutmeg Allspice Cinnamon
DRIED CORIANDER
Peppery Lemony
Peppers, chillies, limes, potatoes, tomatoes, onions
Poultry, beef, fish, shellfish, pork, tofu
Curries, Thai and Mexican cuisine, sauces, dry rubs, marinades
Chilli powder Cumin Cinnamon
CUMIN
Smoky Nutty Peppery
Tomatoes, aubergines, corn, green beans, carrots
Beans, lentils, pork, poultry, lamb, fish, beef, tofu
Rice dishes, soups, sauces, dry rubs, marinades
Coriander Turmeric Oregano Garlic powder Ginger
OREGANO
Earthy Warm Slightly bitter
Artichokes, tomatoes, peppers, courgettes, mushrooms, onions, potatoes
Poultry, eggs, beans, fish, pork, lamb
Salad dressings, tomato sauces, pizzas, Italian food, marinades, dry rubs, breads
Bay leaves Thyme Chilli powder
THYME
Earthy Slightly minty
Carrots, lemons, tomatoes, courgettes, cauliflower, green beans, peas
Lentils, lamb, poultry, fish, beef, pork, cheese, eggs
Salad dressings, sauces, soups, marinades, dry rubs
Rosemary Oregano
Bitter Peppery
Cauliflower, cabbage, potatoes, sweet potatoes
Beans, eggs, lentils, fish, poultry, tofu
Curries, paella and other rice dishes
Garlic powder Cardamom
TURMERIC
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KITCHEN SKILLS
EAT MORE… GARLIC 30G SERVING CONTAINS:
15%
BOOSTS THE IMMUNE SYSTEM
REDUCES THE FREQUENCY AND SEVERITY OF COLDS
OF THE RDA OF VITAMIN C
30G SERVING CONTAINS:
17%
OF THE RDA OF VITAMIN B6
30G SERVING CONTAINS:
23% LOWERS CHOLESTEROL
RICH IN ANTIOXIDANTS
OF THE RDA OF MANGANESE
JUST FOUR CALORIES PER CLOVE QUICK QUESTION
Why do hard-boiled eggs sometimes have a grey ring around the yolk? This happens when an egg is boiled for too long. The iron in the yolk reacts with the hydrogen sulphide found in the white, forming a substance called ferrous sulphide, which looks like a grey ring. The older the egg, the faster this happens, and it is more prevalent in eggs which are left to cool slowly.
FUN FOOD FACT
Chicago takes its name from the Native American word for the wild garlic growing in the area, chicagaoua. www.easyfood.ie
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TIPS FOR AVOIDING THE GREY RING: ✔ Use fresh eggs. ✔ Don’t boil an egg for longer than 10 minutes . ✔ When cooked, plunge the egg into a bowl of cold or iced
water to cool quickly. Easy Food 121
15/07/2015 10:04
MIX AND MATCH SALADS
This simple grid provides myriad combinations of ingredients to build your perfect summer salad. Just choose one ingredient per row; the further to the right the ingredient, the more adventurous the salad.
LEAVES
Baby gem
Baby spinach
Rocket
Lamb’s lettuce
Radicchio
VEGGIES Grated carrot
Cucumber
Courgette
Roasted red peppers
Artichoke hearts
FRUITS
Cherry tomatoes
Avocado
Olives
Strawberries
Pomegranate seeds
PROTEIN
Chicken breast
Salmon
Steak
Prawns
Crab meat
DAIRY
Grated Cheddar
Fresh Mozzarella
Goat’s cheese
Crumbled Feta
Crumbled blue cheese
Caesar
Peanut sauce
DRESSING
Lemon juice
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Honey mustard
Oil and balsamic vinegar
AUGUST 2015
15/07/2015 10:06
FROM THE BUTCHER'S BLOCK
@CraftButcher Associated Craft Butchers of Ireland
DAVE LANG ANSWERS OUR QUESTIONS ABOUT PICNICS Q. Aside from failing that you can get cooler bags in most chicken drumsticks, hardware stores. If you are really stuck, which are the best put a couple of newspapers in the freezer meats for serving at overnight, wrap up the meats in cling film or a picnic? tin foil and then wrap everything in the frozen A full or a boned, newspapers. The newspaper will hold the rolled and stuffed chicken, pre-cooked and cold for hours, and afterwards just wrap all sliced. Cold cuts like roast beef, ham or rubbish in the newspaper to dispose of it. corned beef are good too. You can buy all of these items ready-cooked, but it is so much Q. How long can the cooked meat be left out, cheaper to buy the meats in your local Craft uncovered, while we eat? Butchers and cook them yourself – and of That would depend on the heat, wind, flies, course it tastes so much better than factory wasps etc., but I recommend you only produced cooked meats. Cold cooked unwrap everything when ready to eat. sausages on buttered Vienna rolls always remind me of childhood picnics and I still Q. Are there any other food safety issues I love them. Buy good-quality sausages from should worry about? your Craft Butcher, Always wash your hands before cook them the night and after handling food and before and cool before after using the toilet, especially “Do as much preparation at placing in the fridge. at a picnic. Never let raw meat home as you can because when Slice and place on come into contact with cooked. you are outdoors at a picnic buttered bread. If anything falls on the ground, you don’t have the gadgets and don’t use it. You can’t take any gizmos you are used to in your kitchen, and sure as anything Q. How long will meat chances, particularly where keep once it’s cooked? you will find that you are short of young children or elderly some utensil or other.” Once cooked, meats people are concerned. Don’t will last 3-4 days in a put meat into the fridge while fridge. Cook the meat as normal, and allow to it is still hot: always allow it to cool first, cool before refrigerating. otherwise it could spoil other food in there.
DAVE’S TOP PICNIC TIP
Q. What is the best way to transport meats for a picnic? Ideally, use a cooler box with ice packs, but
Q. What’s your favourite picnic recipe? Ham hock terrine. It is absolutely fabulous and very inexpensive.
Ham hock terrine 3 ham hocks 1 carrot, peeled and chopped 2 celery sticks, chopped 1 onion, peeled and chopped 2 bay leaves 1 bunch of thyme 3 cloves 1 tbsp wholegrain mustard 1 tsp parsley, chopped 1 tsp tarragon, chopped 50ml duck fat or butter 1 Place the ham hocks in a large saucepan and cover with water. Add the carrot, celery, onion, bay leaves, thyme and cloves. Bring to the boil, then reduce the heat and simmer for four hours. 2 Remove the pan from the heat and cool in the liquid. Remove the cold ham hocks from the pot and strain the stock through a fine mesh sieve. 3 With your hands, remove the meat from the bones (the meat will fall away easily) and shred it into a bowl. Add the mustard, herbs, duck fat (or butter) and 50ml of the stock. Mix all the ingredients well and place in a loaf tin lined with cling film. Chill in the fridge overnight, then slice and serve.
IN THE MARINADE
Marinating times will vary slightly depending on the thickness of the meat and the acidity of the marinade, but here’s a loose guide.
FOOD
MINIMUM TIME FISH PRAWNS TOFU CHICKEN TURKEY BEEF LAMB PORK
www.easyfood.ie
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15 20 minutes 30 minutes 4 hours
minutes
MAXIMUM TIME
30 12 hours 8 hours 12 hours
minutes
Easy Food 123
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O
FROM OUR test
ur test kitchen and food studio has seen plenty of action recently! Not only do we use this space for cooking and photographing all the tried-andtested dishes that you see here in Easy Food, but we also make the most of this gorgeous space to photograph recipes and film cooking videos for other food producers and well-loved brands. We’re all about spreading the kitchen love, so we’re always delighted when we can use this space to create videos that home cooks can use to learn a new recipe, technique or fun cooking trick. We recently welcomed Dr. Oetker Baking to our food studio for a full week of – what else – cake baking and decorating! We brought in the talented Hazel
kitchen
Ryan Sheehan from season two of The Great Irish Bake Off to host a series of quick, easy-to-follow videos on how to decorate children’s birthday cakes, and the finished results looked almost too good to eat... however, we’re never ones to let good cake go to waste! We’ve worked on many cooking videos through the years, and it’s safe to say that there is more that goes into the production than you might think. For every two-minute cooking video that you see online, there was likely to have been a few hours of filming and editing involved. From the behind-the-scenes prep work that goes into making sure every ingredient and tool is available to the film crew’s attention to each detail (or, in this case, sprinkle!), it was an exciting and busy week that resulted in some great new recipe ideas and videos for our friends at Dr. Oetker to share with home bakers. Suffice to say it’s always an exciting time in our kitchen – stay tuned to see what we’re cooking up next month!
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KITCHEN SKILLS
BBQ
BOTTLES
OUR TIPS ON MATCHING THE RIGHT WINE TO YOUR SUMMER BARBECUE
PIN
O
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IGI
O SA
U
N VIG
ON
N BLA
C
AY NN D) O D AR KE CH UNOA (
SP
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N KLI
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SÉ
(DR
Y) PIN
O
O TN
IR
CAB
E ERN
TS
AU
N VIG
ON
SHI
RAZ
ROAST CHICKEN BURGERS SAUSAGES LAMB CHOPS PRAWNS SALMON
WHITE FISH HALLOUMI MUSHROOMS MIXED VEGETABLES VEGGIE BURGERS www.easyfood.ie
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kitchen
HOW TO...
Step-by-step cooking techniques for handy dishes
HOW TO
MAKE GRANOLA BARS
STEP 1: Butter the base of a rimmed baking tray. Mix 200g of porridge oats, 100g of sunflower seeds and 50g of chopped walnuts on the tray. Toast in an oven heated to 160˚C/140˚C fan/gas mark 3 for 10-15 minutes.
STEP 3: Transfer the oats to a large mixing bowl, then stir in 150g dried berry and cherry mixture.
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STEP 2: Warm 3 tbsp honey, 100g butter and 80g cane or Demerara sugar in a saucepan over a low heat, stirring until melted.
STEP 4: Add 1 tsp ground cinnamon.
AUGUST 2015
15/07/2015 10:10
STEP 5:
STEP 6:
Pour over the honey mixture.
Stir with a wooden spoon until coated.
STEP 7:
STEP 8:
Transfer to the baking tray, then spread into an even layer.
Bake for 30 minutes and cool slightly in the tray. Turn out onto a chopping board and slice into bars while they are still slightly soft.
www.easyfood.ie
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HOW TO
POACH AN EGG
STEP 3: Crack the egg into a small cup and gently slide it into the pan.
STEP 1: Heat a saucepan of water until bubbles begin to form at the edges of the pan. Add a teaspoon of vinegar to the water.
STEP 4: Turn off the heat and leave to sit for four minutes until the white has set but the yolk is still soft.
STEP 2: Use a spoon to make a whirlpool in the water.
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STEP 5: Lift the egg out with the spoon and drain on a plate lined with kitchen paper.
AUGUST 2015
15/07/2015 10:12
IN THE NEXT ISSUE...
get ready for homemade favourites with the september issue of easy food!
Our next celebrity guest editor is... Catherine Leyden With the cooler nights seeping in, it’s time to warm up with delicious home baking. And we can’t think of a better baking ambassador than Catherine Leyden! With her easy, practical style, Catherine has demystified baking for a new generation of budding cooks. Showing us all how to produce wholesome and delicious treats, she travels the country giving live cooking and baking demonstrations. Catherine will share her expert tips for novice and experienced bakers, as well as a collection of her top recipes for you to try at home!
Catherine Leyden
ON SALE TH
8 AUGUST 2 INSIDE...
> One-pan meals > Easy home baking > Curry night recipes vourites > Free-from kids’ fa ol lunches > Make-ahead scho
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15/07/2015 16:44
BE A Convert
ep! and ke Cut out
Our cut-out-and-keep reference guide means baking with US measurements is a cinch.
1 tbsp = 3 tsp = 15ml 1 fluid ounce = 2 tbsp = 6 tsp = 30ml ¼ cup = 2 fluid ounces = 4 tbsp = 60ml ½ cup = 4 fluid ounces = 8 tbsp = 120ml 1 cup = 8 fluid ounces = 16 tbsp = 240ml 1 pint = 2 cups = 16 fluid ounces = 480ml 1 quart = 2 pints = 4 cups = 960ml
DOUBLE CREAM 1 tbsp = 15g ¼ cup = 60g ½ cup = 115g ¾ cup = 175g 1 cup = 235g
FLOUR ¼ cup = 35g ½ cup = 70g ¾ cup = 105g 1 cup = 140g
130 Easy Food
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GRANULATED SUGAR
BUTTER
1 stick = ½ cup = 4oz= 115g 2 sticks = 1 cup = 8oz = 230g
¼ cup = 50g ½ cup = 100g ¾ cup = 150g 1 cup = 200g
ICING SUGAR ¼ cup = 40g ½ cup = 80g ¾ cup = 120g 1 cup = 160g
AUGUST 2015
15/07/2015 10:25
WATER TIPS FROM BEKO, CELEBRATING 25 YEARS IN IRELAND Stop flushing water and money down the drain!
Keeping water usage to a minimum is not just good for the environment, it’s also good for our pocket. And with water bills on everyone’s mind we at Ireland’s leading household appliance manufacturer Beko, thought Easy Food readers might like some tips on how to save water in the home. We all know a shower uses less water than a bath. And not running the tap when you’re brushing your teeth helps too. But what about all that clothes washing - kids’ uniforms, team jerseys and all those socks! And with more Irish households than ever having a dishwasher, we’re getting through stack loads of plates, pots and pans too. Are we better off hand washing our socks and our dishes? Handwashing may seem like a good idea but you’d need more than a hundred basins of water to hand wash the equivalent of a full load in a dishwasher! The average dishwasher cycle can use up to 20 litres of water, that’s 6,000 litres a year if you use your dishwasher 5 or 6 times a week. But Beko’s 6litre dishwasher is so water efficient it could save you a massive 4,200 litres of water a year – that’s the equivalent of 100 six minute showers, or enough to cover your weekly bath!
Here’s our top dishwasher tips from the experts at Beko:• Wipe dishes with a damp cloth rather than rinsing them under the tap before putting them into the dishwasher • Make sure you fully fill (but not overload) your dishwasher and use the eco settings • Older machines may still be going strong but they won’t have the benefit of new technology and will use more energy and water than newer appliances Laundry is another drain on water usage. But again there’s ways to reduce water and energy costs. Start by using the energy saving setting on your appliance. And consider a large capacity washing machine that can do a huge load in one cycle but can still be water efficient for smaller loads (Beko’s 9kg has an automatic water level reduction for half and smaller loads). For laundry 30 degrees is the new 40 degrees. When it comes to household chores, research says that women do more laundry and men prefer to fill the dishwasher. But whoever’s doing the dishes in your house, make sure they’re not wasting precious water now that you’re paying for it.
Visual Identity Standa Görsel Kimlik Standart
FULL PRODUCT DETAILS ARE AVAILABLE AT:- WWW.BEKO.IE
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15/07/2015 10:26
137970 SCA Hygiene Plenty Consumer Press Ad.pdf
1
26/03/2015
10:37
Tip #29
Line the fridge to catch leaks or dribbles
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15/07/2015 10:27