EASY FOOD ISSUE 108
Special feature: HEALTHIER COMFORT FOOD FAVOURITES
• UPGRADED CABBAGE IDEAS • WINNING RECIPES FROM 2015 HOME-COOK HERO AWARDS • FUN MUFFIN TIN COOKING • NEW YEAR'S EVE BRUNCH • EASY MIDWEEK DINNERS •
90+
Beef a nd stou t pi e pa ge 49
WINTER WARMERS
Tasty pastry Porridge toppings Cheeky chicken dinners
BOOST YOUR IMMUNITY EASY JUICES, SOUPS & HEARTY SALADS
U LE N EW YO FO R A W HO
with
AUS $3.99 JANUARY 2016 UK £2.90
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y s o c & k c i u Q WEEKNIGHT COOKING
SPECIAL GUEST ED ITO
R Donal Skehan shares wholesome recipes from his latest cookbook
08/12/2015 15:34
ORK AST C E N I GROWN
Now available in Supervalu, Dunnes, Tesco & all good food stores.
For recipes please pop onto www.ballymaloefoods.ie EF106_OBC_132_ballymaloe_AD.indd 132 EF108_02_IFC_Ballymaloe.indd 2
19/08/2015 08/12/2015 14:18 14:47
Easy Food team SPECIAL GUEST EDITOR Donal Skehan
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Sticky buns, p.78
Hi Easy Food readers! Well, the new year is upon us and I’m delighted to be ringing in another year of simple, wholesome and delicious recipes with Easy Food as the guest editor!
EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Korean beef stew, p.59 Editorial intern Megan Voo fave recipe: Make-ahead tiramisu, p.72 Contributors Anita Rourke and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Blueberry chocolate chip focaccia, p.42 Design Yume Sato fave recipe: Squash and spinach lasagne, p.109 Siobhan McNabb fave recipe: Veggie chilli fries, p.57 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych and some images from Shutterstock.com. PROPS Vintage La Touche Gifts, Meadows & Byrne, Anvil Home (Bray) and Greystones Antiques ADVERTISING Sales Manager Tatum Rooney trooney@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Buffalo chicken dip, p.71 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: Harissa baked eggs, p.23 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Best-ever chicken wings, p.109 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
M E D I A
Like most home cooks, I developed a love of cooking from spending time in my family’s kitchen. I come from a long line of foodies, so I’ve always been surrounded by hearty home-cooked meals that show off the best of Irish produce.
I started experimenting with my own flavours and recipes and have drawn loads of inspiration from my travels around the world. What I’ve found is that – no matter where you are – it’s the simple, homemade cuisine that really shines and makes you feel the best. We all can get so busy, especially at this time of year, and I was finding it difficult to find time to cook myself proper meals. This dilemma so many of us experience was the inspiration for my latest cookbook, Fresh. It’s all about healthy and simple recipes that leave you feeling energised and nourished. I’ve included some of my favourites on p.18 just for Easy Food readers! For more quick meals, check out handy ideas for using your muffin tin, p.50, and warming weekday meals, p.56. We’re also highlighting the winning recipes from the 2015 Easy Food Home-Cook Hero Awards, p.26 – these were dishes that were deemed the best of thousands of entries from home cooks across Ireland, so you know they’ll be a hit in your kitchens! After the holiday indulgences, we all need a bit of a clean eating overhaul; flip to p.102 for our healthier versions of comforting family favourites, and don’t miss our 15 quick recipes for smoothies, broth and salads, p.98. We still have a bit of the festive spirit kicking about, so turn to p.68 for our handy potluck recipes to share with friends on New Year’s Eve, and p.41 for a special New Year’s Day brunch menu. I’m sure you’ll find plenty of easy, nourishing and fun ideas to keep you going this January for happy cooking and a happier new year!
G R O U P
Magazines Ireland “Publisher of the Year” 2015 & 2012
Donal Skehan
Donal
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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
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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.
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Join us on:
Easy Food 3
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Korean beef stew
P.59
Balsamic red cabbage and goat’s cheese toasties
P.39
Yakitori salmon skewers with red rice salad
P.23
contents Chocolate whiskey brain booster fondue puddings
P.64
Easy apple turnovers
P.96
4 Easy Food
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Baked black bean chilaquiles
P.42
JANUARY 2016
08/12/2015 14:57
Regulars
Cooking for fun
08 Your say
74 Pastry party
Your comments, photos and questions
10 Food bites News and fun products from the wonderful world of food
16 Competitions Exciting things for you to win!
18 Dining with Donal Our celebrity guest editor shares his top tips for tasty, healthy home cooking
26 Special: Home-Cook Heroes The winners of the 2015 Home-Cook Hero Awards share their prized recipes
These sweet and savoury pastry recipes are sure to please!
80 Top it off Tired of plain porridge? Jazz up your breakfast with these creative toppings
82 Wine 101 How much do you really know about how your favourite tipple is made?
38 In the cabbage patch So-healthy cabbage is a pleasure to eat
P.86
Sink your teeth into this crispy, flavoursome braised pork belly
88 Reader recipe This month’s star reader shares her
What’s in season?
Cider-braised pork belly with caramelised onions
86 In the mancave
Carbonara cups
P.51
signature noodle dish
90 Treat yourself Celebrate New Year’s Eve with these classy cocktails
with these simple, tasty recipes
41 The brunch club Start the New Year in style with a decadent brunch for family or friends
Larder luck 46 Cheeky chicken Quick ways to whip up delicious chicken dishes to share
50 Do you know the muffin man? Make your muffin tin work harder for you with these inventive recipe ideas
Kids’ kitchen 92 Time for tea Our Home Ec expert invites us to afternoon tea. Very posh!
95 Easy juniors These apple turnovers are simple for little hands to make
Best ever chicken wings
P.109
Make it healthy! 98 15 ways to boost your immunity Keep it light with our juices, broths and super salads
What’s for dinner? 56 Weekly menu planner Keep it simple, keep it quick with our tasty midweek meals
66 Cooking with “E” Cheap, versatile and handy to prepare, eggs are the ultimate “fast food”
68 Potlucky Cook for a crowd with these easy but impressive recipes
102 Make it healthy Family favourites are given a meal makeover with these healthy twists
From our kitchen to yours 116 All the knowledge you need to become an expert in the kitchen
102 Kitchen know-how Learn the difference between blenders,
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.
food processors and hand blenders
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Easy Food 5
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om Recipes fr FRESH kehan By Donal S 0 €28.50/£2 y b Published g Stou hton Hodder &
DINING WITH Donal Our celebrity guest editor shares his top tips for tasty, healthy home cooking
18 Easy Food
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JANUARY 2016
08/12/2015 15:22
guest editor Donal Skehan
D
onal Skehan is a fixture on the food scene both in Ireland and abroad, known for his fuss-free, flavourpacked and visually-stunning dishes. Coming from a long line of foodies, he naturally gravitated toward food first as a hobby, eventually turning it into a mega-successful career. But between developing recipes for and promoting his website, six cookbooks, televison series, his own YouTube channel (with over 250,000 subscribers!) as well as Jamie Oliver’s FoodTube Network, Donal found he had increasingly less time to actually cook nutritious and rewarding meals for himself. Not ideal for anyone, but particularly frustrating when food is the centre of your career! This led to the creation of Donal’s latest cookbook, FRESH. It’s loaded with simple, healthy and balanced meals that rely on seasonal Irish fruit and vegetables, wholesome grains and smaller portions of high-quality meats. Donal emphasises the importance of taking the time to cook as well as the time to eat, so that anyone can reap the nourishing rewards of home-cooking.
PHOTOGRAPHY SOFIE LARSSON SKEHAN RECIPE PHOTOGRAPHY DONAL SKEHAN
How did you first become interested in cooking? Food has always been a huge part of my life. My family has been in the food business for over 60 years, so conversations at home naturally turned to food. We didn’t eat out much when we were younger; actually, it seems like my mum was always in the kitchen! She instilled a natural love of food and cooking in me. She would encourage me to help out and to get involved in cooking, and it was with her that I first started experimenting in the kitchen. I just loved being in there – whether it was peeling a carrot or helping make jam tarts, I really enjoyed experiencing the whole cooking process. I loved seeing something delicious come from nothing, and eventually I gained more confidence to start cooking on my own and trying out new dishes. I think it’s really important for parents to encourage kids to get involved in the kitchen and to help them develop an interest in food. How do you make healthy cooking feasible during busy weeks? I think the most important thing for anyone is to have balance in your diet; it’s not sustainable to keep up with extreme cuts or juice fasts, so I try and make healthy eating a priority during the week. That way, I don’t feel bad if I want to treat myself or eat more indulgent foods at the weekends. It’s all about having a ‘reset button' and being able to return to a healthy, balanced point when it’s needed. After travelling for a week and eating so much on the go, I know I’ll get back home, hit the reset button and return to my breakfasts of porridge and juice. I wrote FRESH because I was getting to the point of exhaustion with a busy work schedule; I found myself eating out all the time, and I quickly realised that needed to stop. I now make sure that I make time to get a bit of exercise, cook for myself and actually sit down and enjoy eating it. It’s not always easy, but it’s the best way to make sure you’re giving your body the nourishment and rest that it needs.
www.easyfood.ie
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What are your favourite ingredients to use? I absolutely crave Asian food; I love that you can chop up a whole load of veg, toss it in a wok with a bit of coriander, lime, chilli, garlic and ginger, and you’re on your way to something delicious. I think healthy eating needs to be exciting (I don’t know if I could stomach an avocado cheesecake!) so I often rely on those instant hits of flavour in my recipes. After all your travels cooking and eating around the world, what would be your favourite type of cuisine? Definitely Asian food! I was in Vietnam and Thailand a bit the last few years, and I love how you’re just assaulted with the aromas of food on the streets there. The beautiful thing about street food there is that the vendors will do one thing, and do it really well – it’s better than anything you’d get in a restaurant! Just something simple that delivers big on flavour for very little cost – you can’t beat that! What is the worst kitchen disaster you’ve ever had? I overcooked the Christmas ham last year, which is ridiculous considering my job! My mum asked me to do it and I just got my timing all wrong. I figured it’d be grand so I put it on a nice, low heat, and went for a leisurely Christmas walk. I came back then to find it looking like pulled pork! Thankfully the butcher had a spare ham at the shop so he saved the day. I don't think you should judge yourself on whether something goes wrong, but on how you recover! Your food photography is truly stunning. What inspired you to pick it up as a hobby? It sort of happened naturally when I started the blog in 2007. I had just received my first DSLR camera for my birthday; I’d always been interested in photography, but never thought it’d come into use for food! I had just moved into an apartment and was cooking three meals a day while reading all these food blogs. I started
taking photos of my food for my blog and it just kicked off from there. The photos spoke for themselves and they really helped sell my blog, especially at a time when not many Irish food blogs had photography. If I didn’t have food photography as part of my output I don’t know where I’d be today. What do you love most about using social media to connect with your audience? Once of my favourite parts about food blogging from the start was that you had an instant connection with the readers. I’d always read and reply to the comments they’d leave and I love that there is this engaged community for what I do. It’s really important too, not only to grow your business, but also to know what your audience wants and what your brand is. It’s always funny to me that, no matter how many healthy reipces I upload, the ones that get the most likes are chocolate cakes and doughnuts! At the same time, you have to stay true to yourself and readers appreciate that as well. I think food bloggers have a responsibility to encourage and inspire people to become the best cooks they can be, in whatever sense that is, and writing FRESH was a great lesson in that. I know my readers still want simple recipes that are going to be really delicious, so I had a lot of fun testing new recipes that I think they’ll really love. What would be your ideal dinner party menu for this time of year? After all the indulgence of Christmas, January is really the time when I need to hit that 'reset button'! I like to make a lot of vegetarian dishes, and there is a squash tagine in my new book that would be perfect for a dinner party. You can make it ahead of time and just serve it up with some quinoa, so it’s ideal in that you can more or less have everything done ahead of time. It’s so wholesome and you really wouldn’t miss the meat. I always do a dessert, so something simple like a chocolate tart or a fruit-based dessert for lighter eating would be perfect.
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20 Easy Food
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guest editor Donal Skehan
Mini falafel box Serves 4 “This has to be the perfect transportable feast. If you’re making this the night before there is no need to refrigerate the falafels – just leave them covered at room temperature. The spiced yoghurt is great to have with almost anything.” For the falafels: ½ small red onion, chopped Small handful of fresh mint Small handful of fresh coriander leaves 1 tbsp tahini Zest and juice of ½ a lemon 1 tsp ground cumin 1 tsp cayenne pepper 1 tsp smoked paprika 1 x 400g tin chickpeas, drained and rinsed Olive oil, for frying For the shredded salad: ½ small head of red cabbage, shredded 2 carrots, thinly sliced ½ small red onion, very thinly sliced 3 tbsp extra-virgin olive oil Juice of ½ a lemon 1 tsp honey Sea salt and freshly ground black pepper For the spiced yoghurt: 1 tsp ground coriander 1 tsp ground cumin ½ tsp ground turmeric ½ tsp mustard seeds ½ tsp chilli powder 250g natural yoghurt 1 mild red chilli, thinly sliced 3 spring onions, thinly sliced Sea salt and freshly ground black pepper To serve: Cooked bulgur wheat 1 To make the falafel, place the red onion, mint, coriander, tahini, lemon zest and juice, cumin, cayenne and paprika in a food processor with a good pinch of salt. Pulse until finely chopped. 2 Add the chickpeas and pulse again briefly until the chickpeas are finely chopped; you are not looking for a smooth paste, but something with a bit more texture. 3 With dampened hands, shape into 20 small balls and chill in the fridge for up to an hour (if time allows). 4 Heat a thin film of olive oil in a large non-stick frying pan over a medium heat and fry the falafel balls for 4-6 minutes, until golden brown all over, www.easyfood.ie
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turning occasionally with tongs. Drain the falafels on kitchen paper. 5 To prepare the shredded salad, place all the vegetables in a bowl. Make a quick dressing by whisking together the olive oil, lemon juice, honey and a little salt and pepper (or shake in a jar with a tight-fitting lid) and then use to dress the salad, tossing until evenly coated. 6 To make the spiced yoghurt, mix all the ingredients together in a bowl. Arrange the falafels on the bulgur wheat with a small bowl of the spiced yoghurt. Serve the shredded salad alongside the falafels. Per Serving 592kcals, 21.4g fat (3.8g saturated), 81.5g carbs, 21.4g sugars, 25g protein, 23.2g fibre, 0.14g sodium
Coconut macaroons Makes 16 “Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing. They are also suitable for freezing. To pimp them up, dip or drizzle the baked macaroons with melted dark chocolate.” 2 medium free-range egg whites 100g golden icing sugar, sifted
100g ground almonds Few drops of almond extract 100g desiccated coconut 2 tbsp shredded coconut 50g good-quality dark chocolate, melted 1 Preheat the oven to 150°C/130˚C fan/gas mark 2. Line two baking trays with parchment paper. 2 Using a hand-held electric mixer, whisk the egg whites in a bowl until stiff peaks form. Lightly fold in the icing sugar. Gently stir in the ground almonds, almond extract and desiccated coconut until the mixture forms a sticky dough. 3 Spoon heaped tablespoons of the mixture on to the lined baking trays, and shape into round mounds. Sprinkle a little shredded coconut on top of each one. 4 Bake for 25 minutes; the outer crust should be light golden but the inside needs to be nice and soft. Leave to cool on the baking trays for one minute and then transfer to a wire rack and leave to cool completely. 5 Drizzle with dark chocolate and allow to set before eating.
Per Serving 123kcals, 8.3g fat (4.7g saturated), 11.1g carbs, 8.5g sugars, 2.5g protein, 2g fibre, 0.009g sodium
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guest editor Donal Skehan
Harissa baked eggs Serves 4 “Whether for brunch, lunch or dinner, these baked eggs are a speedy way to provide booming flavour and a dose of healthy comfort food. A basic tomato sauce is the hallmark of any good home cook, and here it is put to good use coddling eggs until their yolks are runny and dreamy. With an injection of dark heat from the harissa paste, for me this is all too often the answer to the question, ‘What’s for dinner?’” 1 tbsp olive oil 1 large onion, very finely diced 2 garlic cloves, very finely chopped 1 red chilli, finely diced 1 tsp smoked paprika 3-4 heaped tbsp harissa paste 2 x 400g tins of plum tomatoes Sea salt and freshly ground black pepper Large handful of coriander, roughly chopped 4 large free-range eggs To serve: Toasted bread slices
Yakitori salmon skewers with red rice salad Serves 4
1 Heat the olive oil in a high-sided, ovenproof frying pan over a medium heat and fry the onion for 6-8 minutes, or until softened. Add the garlic, chilli and paprika and fry for 1-2 minutes, or until the mixture becomes aromatic. 2 Stir in the harissa paste and tomatoes, pressing the tomatoes down with the back of a fork until you are left with a smooth-ish consistency. Cook for 8-10 minutes at a gentle simmer, until the sauce thickens and intensifies. Season to taste. Preheat the oven to 200°C/180˚C fan/gas mark 6. 3 Stir through the coriander, reserving a few leaves to garnish. If you want an even smoother sauce, transfer to a food processor and blitz until velvety and then return to the pan (or use individual ovenproof dishes). 4 Use the back of a ladle to make four wells in the sauce and crack an egg into each one. Bake in the oven for 10 minutes, until the eggs are just set but the yolks are still runny. Scatter over the reserved coriander leaves and devour with warm toasted slices of bread for dipping.
Per Serving 180kcals, 9.4g fat (2.3g saturated), 16.4g carbs, 10.1g sugars, 10.1g protein, 3.6g fibre, 0.14g sodium
x www.easyfood.ie
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“The Japanese dish yakitori generally refers to skewers of chicken, grilled over charcoal to give a unique smoky taste. They are often enjoyed as a street food snack with a cold beer; here I have given them a small makeover using salmon and serving them with a vibrant red rice salad. If you can’t get your hands on red rice, you can use brown rice instead.” 2 tbsp dark soy sauce 1 tbsp sake 1 tbsp mirin 1 tsp dark brown sugar 500g skinless salmon fillet, cut in 3cm cubes 6 shiitake mushrooms, stem removed and cut into 1cm slices 5 spring onions, cut in 3cm pieces 1 tbsp sesame seeds, toasted For the warm red rice salad: 250g red rice 1 tbsp miso paste 1 tbsp mirin 1 tbsp rice vinegar 1 tsp clear honey 200g kale leaves, torn from their stems and
roughly chopped 2 carrots, shaved into ribbons ½ cucumber, shaved into ribbons 2 nori sheets, sliced into strips 1 In a bowl whisk together the soy sauce, sake, mirin and brown sugar until the sugar has dissolved. Add the salmon pieces and toss to combine. Cover and chill for about 30 minutes. 2 Thread the salmon cubes, shiitake mushrooms and spring onions onto wooden or bamboo skewers (you should get about two skewers per person). Cover and chill in the fridge for 15 minutes, or until you are ready to cook. 3 For the red rice salad, cook the rice until tender according to the packet instructions. Drain and rinse under cold water. 4 In a large bowl whisk together the miso paste, mirin, rice vinegar and honey. Add the kale and massage until tender. Add the carrot and cucumber ribbons, cooked rice and nori strips. 5 When you’re ready to cook the skewers, place a griddle pan over a high heat and cook each skewer for about 2–3 minutes on each side. Brush with any remaining marinade as they cook. 6 Sprinkle the sesame seeds over the skewers and serve with bowls of the red rice salad. Per Serving 632kcals, 16.3g fat (4.7g saturated), 86.1g carbs, 12.3g sugars, 35.8g protein, 10.6g fibre, 1.193g sodium
x Easy Food 23
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eye out Keep an the for d Easy Foook o Home-C book k Hero Coole in on sa ! July 2016
EASY FOOD
HOME-COOK�HERO HOME AWARDS 2015
IN ASSOCIATION WITH
C R E AT E M O R E
Hand-picked from thousands of entries from our zealous home cooks, 24 finalists from across the country arrived at Cooks Academy on Saturday, November 7th to cook in the Home-Cook Hero final. Ready to prepare their dishes that had been selected by our shortlist judges, the eager contestants battled it out within the eight categories for the winning spots. Judges Catherine Fulvio, Nick Munier and Gina Miltiadou carefully rated each dish and selected the winners, to be announced that evening at the black-tie awards ceremony that took place in the Shelbourne Hotel. Two special winners were also selected for the top honours of Best Cooking Skills and Easy Food Dish of the Year. You can now watch the full TV show at www.youtube.com/easyfoodmag or on the TV3 Player! The judges taste the finalists' dishes
RECIPE STYLING AND PHOTOGRAPHY CHARISSE VAN KAN AND AGNIESZKA WYPYCH SOCIAL PHOTOGRAPHY ANDRES POVEDA AND GILL CURTIN
Lots of craic in the Shelbourne
Amy Meegan shows off her dish
the much-awaited Awards ry Martin King presents Butter Me Up! catego The finalists from the
Anxiously waiting to be called for judging
The lucky winners are all smiles in the Shelbourne
26 Easy Food
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JANUARY/FEBRUARY 2014
08/12/2015 17:59
FABULOUS FOWL
RECIPE STYLING AND PHOTOGRAPHY CHARISSE VAN KAN AND AGNIESZKA WYPYCH SOCIAL PHOTOGRAPHY ANDRES POVEDA AND GILL CURTIN
Sponsored by
Chicken fajitas with guacamole and salsa Serves 3
For the filling: 2 peppers (1 red and 1 yellow), deseeded and sliced 1 onion, thinly sliced 2 Moy Park skinless chicken fillets, sliced into long strips 1 pinch of ground cumin 1 tsp paprika 1 lime 1 tbsp olive oil Black pepper For the salsa: 12 cherry tomatoes, roughly chopped ½ red chilli, deseeded and finely chopped 1 small bunch of fresh coriander, roughly chopped Juice of 1 lime www.easyfood.ie
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1 tbsp olive oil Salt and black pepper For the guacamole: 2 ripe avocados 8 cherry tomatoes, roughly chopped 1 red chilli, deseeded and finely chopped 1 tbsp fresh coriander Juice of 1 lime To serve: 6 small flour tortillas 75g Cheddar cheese, grated 150ml natural yoghurt 1 Combine all of the ingredients for the filling in a resealable plastic bag and mix until thoroughly coated. 2 Combine all of the ingredients for the salsa in a small bowl. 3 Halve and stone the avocados, then chop the flesh. Add to a separate bowl, then mix in the rest of the ingredients for the guacamole. 4 Heat an oiled pan to a medium-high heat and
cook the fajita mixture, stirring, for 6-8 minutes until the chicken is golden and cooked through. 5 Warm the tortillas in a microwave or a warm oven until soft and pliable. 6 Serve the chicken fajita mix in the warm tortillas, with bowls of the Cheddar, yoghurt, guacamole and salsa. Fill the wraps to your liking and serve immediately. Per Serving 770kcals, 35g fat (8.4g saturated), 46.3g carbs, 24.3g sugars, 76.3g protein, 16.7g fiber, 0.154g sodium
CHELSEA SUTHERLAND
Cloyne, Co. Cork “This is the dish I cooked for my Home Economics cookery practical as part of my transition year summer exams. I thought it was an easy dish to make and it also tastes delicious. This dish soon became a Friday night favourite with my family and a good dish to make for a girls' night in with friends.”
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BUTTER ME UP! Sponsored by
Lemon polenta cake Serves 8-10
For the cake: 175g Connacht Gold Softer Butter, plus extra for greasing 200g caster sugar 3 eggs, lightly beaten 75g polenta 200g ground almonds 1 tsp gluten-free baking powder Zest and juice of 2 lemons For the candied lemons: 240ml water 175g sugar Zest of 1 large lemon
3 Gradually add the beaten eggs a little at a time,
lemon pieces are translucent.
whisking well as you go.
13 Drain and transfer to a baking tray. 14 Sprinkle the rest of the sugar over the lemon zest, then bake in the oven at 120˚C/100˚C fan/ gas mark ¼ for 20 minutes or until they have begun to harden. 15 Decorate the cake with the candied lemons and serve.
4 Add the polenta, almonds, baking powder and lemon zest and mix thoroughly. 5 Scrape the mixture into the prepared tin and smooth the surface with a palette knife. 6 Bake the cake for 50-60 minutes until springy to the touch (it will not rise much). 7 Leave the cake in the tin to cool. 8 While the cake is cooling, stir the lemon juice and the remaining sugar in a small saucepan over a medium heat until the sugar dissolves, then remove from the heat. 9 Turn the cake out of the tray upside down onto a wire rack. Remove the greaseproof paper, then flip the cake over. 10 Pour the hot lemon syrup evenly over the surface of the cake, a little at a time.
1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Grease a round springform tin and line the base with greaseproof paper. 2 With an electric mixer, cream the butter and 175g of the sugar until fluffy. 28 Easy Food
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Per Serving 363kcals, 25.6g fat (10.2g saturated), 30.6g carbs, 21.1g sugars, 6.6g protein, 2.7g fibre, 0.120g sodium
11 For the candied lemons, bring the water and half of the sugar to boil in a saucepan. When the sugar dissolves, reduce to a simmer and add the lemon zest. 12 Simmer for about 20 minutes or until the
ANN-MARIE LAVERY
Bray, Co. Wicklow “Wherever I bring this cake, it is always the first to disappear and I spend the night taking everyone's email addresses to send on the recipe! It's such a crowd pleaser, especially for any coeliacs as they can relax and enjoy it. I bill the cake as being wheat-free and gluten-free, but not taste-free!”
JANUARY 2016
08/12/2015 18:01
TINY TASTES Sponsored by
GRACE QUIGLEY
Lunchbox muffins Serves 6 1 tsp oil ½ red onion, finely chopped ½ red pepper, finely chopped 3 slices of ham, finely chopped 100g mature Cheddar, grated 4 eggs, lightly beaten 1 tsp olive oil 125ml milk ½ tsp baking powder Salt and black pepper
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Heat the oil in a frying pan over a medium heat and cook the onion, pepper and ham for two minutes until softened. 3 Coat a 6-cup muffin tin with cooking spray. 4 Fill the muffin cups with the ham and vegetable mixture. Top each with some of the grated cheese. 5 Mix the eggs, oil, milk, baking powder, salt and pepper in a plastic jug. 6 Pour the egg mixture into each of the muffin cups until they are almost full. 7 Cook the muffins in the oven for 20 minutes until they are golden brown.
Carrickmines, Dublin 18 “I love this recipe because I can make it all by myself. It uses simple and cheap ingredients that I chose because I think they would appeal to children my age. It is also easy to make. It is a very healthy and tasty school lunch and makes a nice break from eating sandwiches every day! My teacher is happy too because we have a Healthy Lunch Rule in school, and this lunch is very healthy. I like that my Dad and little brother love eating these!”
8 Allow the muffins to cool for about five minutes before removing them from the tin. Per Serving 69kcals, 3.5g fat (1.0g saturated), 4.5g carbs, 1.6g sugars, 5.1g protein, 1.2g fiber, 0.367g sodium
Easy Food 29
08/12/2015 18:01
Cabbage patch IN THE
So-healthy cabbage is a pleasure to eat with these simple, tasty recipes Cabbage is a member of the cruciferous family of vegetables, along with broccoli, kale and cauliflower. It is low in fat, low in calories and packed with fibre and vitamins – just 100g provides a whopping 60% of your daily Vitamin C requirements. Cabbage can also help to protect against dementia and cancer, improve heart health and reduce blood pressure.
loves: Cabbacaongaend ham
B tter an ■ Bu Parmes ck pepper ■ Bla n Cream Tarrago Garlic ■ ■ rd s le Musta p p ■A Thyme s Potatoe
38 Easy Food
EF108_38-40_What's In Season.indd 38
us with Delicio , roast ham baked or the chicken ised ra cider-b on p.86! lly pork be JANUARY 2016
08/12/2015 15:30
what's in season? cabbage
Braised white cabbage Serves 4
Fun feoAondcienftaGcreteks
250ml white wine or chicken stock 2 bay leaves 1 large head of white cabbage, cored and shredded Salt and black pepper 100g cold butter, cubed
Th ved ans belie and Rom g cabbage n that eati cure a would r. hangove
1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Place the wine and bay leaves in a large heavy saucepan. Bring to a boil and allow to bubble until reduced by half. 2 Add the cabbage and some salt and pepper. Return to a boil, cover with a lid and transfer to the oven. Bake for 30-35 minutes until the cabbage is soft, stirring after 15 minutes. 3 Stir the cubes of butter into the warm cabbage. Season and serve immediately. Per Serving 276kcals, 20.5g fat (12.9g saturated), 12.2g carbs, 6.2g sugars, 2.6g protein, 4.5g fibre, 0.218g sodium
Balsamic red cabbage and goat’s cheese toasties Serves 2
1 tbsp olive oil ¼ a red cabbage, thinly sliced 4 tbsp balsamic vinegar 1 tsp honey Salt and black pepper 30g butter 4 thick slices of bread 1 x 150g goat's cheese log 1 Heat the oil in a pan over a medium-high heat. Cook the cabbage for about five minutes, until it starts to soften. 2 Add the balsamic vinegar and cook for another five minutes. 3 Stir in the honey and season with salt and plenty of black pepper. 4 Remove the cabbage to a bowl. Wipe the pan clean with kitchen paper and add the butter. Melt over a medium heat. 5 Make two sandwiches filled with the goat’s cheese and thick layers of cabbage. 6 One at a time, cook the sandwiches in the pan until golden brown and crispy on both sides, adding more butter if necessary. Per Serving 346kcals, 27.4g fat (8.9g saturated), 17.8g carbs, 6.6g sugars, 8g protein, 2.8g fibre, 0.469g sodium
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EF108_38-40_What's In Season.indd 39
Buying
Preparing
Storing
Cooking
Look for cabbage heads with shiny, compact leaves that are heavy for their size and free of blemishes. Avoid cabbages that are damaged and those that are light for their size.
Cabbages can last a long time in the fridge. Make sure the outside leaves are free of moisture and wrap the cabbage in cling film, then store the cabbage in the vegetable drawer for up to a week. If you store a halfhead or wedge, cover it tightly with cling film and use within three days.
Remove the outer leaves and cut the cabbage into pieces, then wash well under running water. Cut the cabbage into wedges or shred as desired. Remove and discard the tough inner core.
Cabbage can be eaten raw and is fantastic shredded into slaws and salads. It can also be boiled, roasted, steamed, braised, barbecued or pan-fried. To get the best out of your cabbage, cook it simply and season it generously. Using butter or bacon fat in the cooking will maximise its flavour.
Easy Food 39
08/12/2015 15:31
away your Don't throw ea nds! They'r Parmesan ri d flavour to ad great way to this one. ke li s p u so
Garlicky cabbage, sausage and cannellini bean stew
To serve: Parmesan, grated Olive oil
Serves 4-6
3 large whole garlic bulbs 1 tbsp olive oil, plus extra for drizzling 4 herby sausages, sliced 1 onion, chopped 2 celery stalks, chopped 1 tsp dried chilli flakes 2 x 400g tins of cannellini beans, rinsed and drained 1 x 400g tin of chopped tomatoes 1.4l chicken stock 3 sprigs of rosemary 1 Parmesan rind (optional) 1 head of Savoy cabbage, shredded Salt and black pepper Juice of ½ a lemon
40 Easy Food
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Slice about half a centimetre off the top of each bulb of garlic to expose the tops of the cloves. Place the heads of garlic on squares of tin foil. Drizzle with olive oil and wrap up tightly. Place on a baking tray and roast for 40 minutes until very tender. When cooled, squeeze the garlic out of their skins and set aside. 2 Meanwhile, heat the oil in a large pot over a medium-high heat. Cook the sausages for 7-8 minutes until golden brown. Remove from the pan and set aside, reserving the fat in the pan. 3 Return the pot to a medium heat, adding a little extra olive oil if necessary. Cook the onion and celery in the sausage fat for about five minutes until softened, but not browned. Add the chilli
flakes and cook for one minute. 4 Add the beans, tomatoes, stock, roasted garlic cloves, sprigs of rosemary and Parmesan rind, if using. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes. Remove the rosemary sprigs and Parmesan rind. 5 Use a stick blender or food processor to whizz the stew until smooth. 6 Add the cabbage, cover with a lid and cook for 10 minutes until softened. Slice the sausages into 1cm rounds, add to the pot and cook for another five minutes until everything is warmed through. Season the stew with salt and pepper and squeeze in the lemon juice. 7 Divide between serving bowls. Garnish with grated Parmesan and a drizzle of olive oil.
Per Serving 600kcals, 9.2g fat (1.8g saturated), 98.2g carbs, 10.3g sugars, 37.3g protein, 37.9g fibre, 0.91g sodium
JANUARY 2016
08/12/2015 15:31
runch BCLUB THE
Start the New Year in style with a decadent brunch for family or friends
Top eTispauce
Make th ’ll f time; it ahead o ht g an airti keep in th er in e contain o r up to tw fridge fo weeks!
41 Easy Food www.easyfood.ie
EF108_41-44_NY Brunch.indd 41
JANUARY 2016 Easy Food 41
08/12/2015 15:48
y k ee h C
CHICKEN Quick ways to whip up delicious chicken dishes to share
46 Easy Food
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JANUARY 2016
08/12/2015 15:51
larder luck easy chicken dinners
Honey lemon roast chicken Serves 4 3 tbsp olive oil 1 large chicken, cut into 8 pieces Salt and black pepper 3 garlic cloves, crushed 3 tbsp fresh thyme, chopped Juice of 2 lemons 2 tbsp honey 2 tbsp soy sauce To serve: Roasted potatoes 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 4. 2 Heat one tablespoon of the olive oil in a baking dish over a high heat. Season the chicken pieces and cook on all sides until browned. 3 Whisk together the remaining ingredients, including the extra oil, then brush a bit over the chicken. 4 Cover the dish with foil and bake for 20 minutes until cooked through. 5 Remove the foil and brush over the rest of the marinade. Cook, uncovered, for five minutes until golden brown. Serve with roasted potatoes. Per Serving 331kcals, 16.0g fat (3.0g saturated), 22.7g carbs, 18.2g sugars, 26.5g protein, 1.7g fibre, 0.527g sodium
x
Chicken tacos with chilli cream sauce Makes 6 2 tbsp olive oil 1 onion, finely diced 2 garlic cloves, crushed 400g chicken mince 1 tsp chilli powder 1 tsp garlic powder 1 tsp onion powder 1 tbsp oregano 1 tsp paprika 1 tsp cumin 2 tbsp fresh coriander, roughly chopped 40g cherry tomatoes, quartered Salt and black pepper For the dip: 150g sour cream Juice of 1 lime
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EF108_46-48_Chicken.indd 47
1 tbsp fresh coriander, finely chopped 1 small red chilli, deseeded and finely chopped 1 tsp smoked paprika Garlic salt Serve with: Soft or hard taco shells 1 Mix together all the ingredients for the chilli cream sauce until combined, then cover and refrigerate until ready to serve. 2 Heat the olive oil in a large pan over a medium heat. Add the onion and garlic and
cook for 2-3 minutes until softened. 2 Add the mince and cook for five minutes, breaking up the meat with a wooden spoon, until lightly browned. 3 Add the remaining ingredients and cook for another two mintes until the tomatoes have softened. Season to taste and serve in taco shells with the chilli cream sauce.
Per Serving 225kcals, 12.7g fat (4.0g saturated), 5.5g carbs, 1.5g sugars, 23.0g protein, 1.4g fibre, 0.093g sodium
Easy Food 47
08/12/2015 15:51
Cheesy chicken meatballs in tomato sauce Serves 4-6 For the meatballs: 450g chicken mince 2 eggs, lightly beaten 50g Mozzarella, grated 1 tbsp breadcrumbs 1 tbsp oregano 1 tbsp thyme leaves, chopped 50g Parmesan, grated Salt and black pepper 1 tbsp olive oil For the tomato sauce: 1 tbsp olive oil 1 onion, finely chopped
48 Easy Food
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2 garlic cloves, crushed 2 x 400g tins of chopped tomatoes 1 tbsp caster sugar 1 tsp dried oregano Salt and black pepper A handful of fresh parsley, chopped To serve: Spaghetti 1 Preheat the oven to 200ËšC/180ËšC fan/ gas mark 6. Cover a large baking tray with greaseproof paper. 2 Add the mince, eggs, Mozzarella, breadcrumbs, oregano, thyme and Parmesan to a bowl and mix well to combine. Season well with salt and pepper. 3 Form the mixture into 20 meatballs. 4 Heat the oil in a pan over a high heat and
brown the meatballs on all sides. 5 Remove to the prepared tray and bake in the oven for 15 minutes until cooked through, then remove and set aside. 6 Meanwhile, make the sauce. Heat the oil in a saucepan over a medium heat and cook the onion and garlic, stirring occasionally, for 2-3 minutes until softened. 7 Add the chopped tomatoes, sugar, oregano and a good pinch of salt and black pepper. Simmer over a low heat, stirring occasionally, for 15-20 minutes until thick and rich. 8 Add the meatballs and cook for 6-8 minutes until heated through. Stir through the parsley before serving with spaghetti. Per Serving 197kcals, 12.0g fat (4.0g saturated), 15.0g carbs, 1.5g sugars, 10.5g protein, 3.9g fibre, 0.198g sodium
JANUARY 2016
09/12/2015 10:55
Beef and stout pie Serves 6 2 tbsp olive oil 1.5kg chuck steak or stewing beef, trimmed and cut into 3cm cubes Salt and black pepper 1 large onion, chopped 2 tbsp plain flour 1 tbsp tomato purée 440ml stout beer 2 beef stock cubes, crumbled 1 carrot, chopped 200g button mushrooms, quartered 1 dried bay leaf 1 x sheet of frozen puff pastry, thawed 1 egg, beaten with 1 tbsp water 1 tbsp poppy seeds
4 Pour in the stout, scraping up any of the browned bits from the bottom of the pan. 5 Stir in the stock cubes, then add the beef back into the pan. 6 Cover with a lid and bring to a simmer over a low heat. Cook, covered, for one hour. 7 Add the carrot, mushrooms and bay leaf and cook for another hour until the meat is tender. 8 Remove the lid and cook for 30 minutes, stirring occasionally, until the liquid has thickened. 9 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Divide the mixture between six individual dishes (or add to one large baking dish). 10 Roll out the pastry on a lightly floured surface
and cut out six circles for the tops of the dishes. 11 Brush the edges of the dishes with a bit of the beaten egg, then seal the pastry lids to the dishes. Brush more of the egg over the top, then sprinkle with poppy seeds. 12 Place the dishes on a large baking tray. Bake the pies for 15-20 minutes or until the pastry is crisp and golden.
Per Serving 888kcals, 47.1g fat (13.3g saturated), 38.2g carbs, 3.2g sugars, 70.4g protein, 2.5g fibre, 0.331g sodium
1 Heat a bit of the oil in a large saucepan over a high heat. Season the meat and add to the pan in batches, cooking for a couple minutes to brown on all sides. Remove from the pan and set aside. 2 Add the onion and cook, stirring, for five minutes until soft. 3 Stir in the flour and cook for 30 seconds. Add the tomato purée and stir until everything is coated.
Cover
Cook the
49 Easy Food
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JANUARY 2016
08/12/2015 15:52
Muffin man? DO YOU KNOW THE
Make your muffin tin work harder for you with these inventive recipe ideas
Use a standard 12-cup muffin tin ! for all these recipes
50 Easy Food
EF108_50-54_Muffin Tin.indd 50
JANUARY 2016
09/12/2015 11:02
larder luck muffin tin recipes
nchboxes lu r o f t a Gre snacks! or school
Carbonara cups Makes 12
Butter, for greasing 200g spaghetti 80ml cream 3 streaky bacon rashers, chopped and fried until crispy 60g Parmesan, grated ½ tsp paprika Black pepper 12 small eggs Chives, chopped
can ight These an air-t in e r g id to fou the fr for up r e in m a o cont at ro Enjoy ry in days. r pan-f o e r u t a over er utter temp lted b e m t ea some ium h a med ispy. r until c
1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Lightly grease a muffin tin with butter. 2 Cook the spaghetti in salted boiling water according to the package instructions. 3 Meanwhile, in a large bowl, combine the cream with the bacon, 50g of the Parmesan and the paprika. Season with black pepper. 4 Use a pasta spoon to scoop the pasta out of its water and into the cream mixture. Stir well to coat each strand in cream, adding a splash of pasta water if needed to loosen the sauce. Let the pasta rest in the cream for 2-3 minutes. 5 Use tongs to pick up a small amount of pasta and transfer to one of the muffin cups, forming a spiral as you lay it in and leaving a hole in the middle of each cup. Divide any cream left in the bowl between the cups. Sprinkle over the remaining Parmesan. 6 Bake for 10 minutes, then remove the tin from the oven and carefully crack a small egg into each nest. 7 Reduce the oven temperature to 180˚C/160˚C fan/gas mark 4. Bake the nests for another 7-8 minutes until the whites are set but the yolks are still runny. Allow to rest in the tin for five minutes, then garnish with chives and serve. Per Serving 358kcals, 14.8g fat (6.9g saturated), 37.6g carbs, 0.5g sugars, 18.5g protein, 0g fibre, 0.394g sodium
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EF108_50-54_Muffin Tin.indd 51
Top bTeipstored in
Spicy sweet potato salmon cakes Makes 12
250g sweet potato, peeled and chopped 3 tbsp coconut oil, melted 2 x 160g tins of salmon in brine, drained 3 spring onions, thinly sliced 2 tbsp fresh coriander, chopped Zest of ½ a lemon, grated 1 green chilli, deseeded and finely chopped 2 large eggs ½ tsp dried chilli flakes (optional) Salt and black pepper To serve: Fresh lemons or limes 1 Cook the sweet potato in the microwave for 4-5 minutes until soft, then mash with a potato masher or fork until very smooth. 2 Preheat the oven to 180˚C/160˚C fan/
Niamh Foskin “I made these fish cakes for myself at the weekend. They were easy to make and they used ingredients that I would normally always have in the kitchen, with the exception of the fresh coriander. The good thing about this recipe was that it used naturally gluten-free ingredients and, as I have coeliac disease, this made the recipe a whole lot easier! I liked the kick that the chillies gave the fish cakes, and using sweet potatoes for the base is definitely something I will do again.”
gas mark 4. Grease a muffin tin with one tablespoon of the melted coconut oil. 3 In a large bowl, mix together the salmon, spring onions and coriander. Add the mashed sweet potato and gently combine. 4 Add the lemon zest, chilli, remaining coconut oil, eggs and chilli flakes. Season to taste. Use clean hands to combine together. 5 Divide the mixture between the greased muffin cups, flattening each portion. 6 Bake the salmon cakes for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool. 7 Squeeze some lemon or lime juice over the salmon cakes to serve. Per Serving 100kcals, 5.9g fat (3.6g saturated), 4.9g carbs, 1.6g sugars, 6.9g protein, 0.9g fibre, 0.18g sodium
x Easy Food 51
08/12/2015 15:54
Potlucky Cook for a crowd with these easy but impressive recipes
68 Easy Food
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JANUARY 2016
08/12/2015 16:07
what's for dinner? potluck recipes
Cocktail meatballs Makes about 18-20
For the meatballs: Cooking spray 225g pork mince 225g beef mince 1 garlic clove, crushed 1 tsp baking powder Salt and black pepper 1 large egg, beaten 60ml milk 40g breadcrumbs For the sauce: 120ml ketchup 100g dark brown sugar 2 tbsp water 1½ tbsp cider vinegar 2 tsp Worcestershire sauce 1 shallot, finely grated 1 garlic clove, crushed Salt and black pepper To serve: Cocktail sticks Fresh parsley, chopped 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Line a large baking tray with tin foil and place an ovenproof rack over the top. Spray the rack generously with nonstick cooking spray. 2 In a large bowl, combine the pork, beef, garlic, baking powder and some salt and pepper. Mix together thoroughly with a wooden spoon. 3 In a separate bowl, beat together the egg and milk. Stir in the breadcrumbs. 4 Add the breadcrumb mixture to the meat bowl and mix vigorously to combine. 5 Using moistened hands form the meat mixture into tablespoon-sized meatballs and place on the prepared rack. Bake the meatballs for 20 minutes. 6 Meanwhile, in a large pan, mix together all of the sauce ingredients. Bring to a simmer and cook gently for 10-12 minutes until the sauce has thickened. Add the baked meatballs to the sauce and stir to coat evenly. 7 Transfer the meatballs to a serving platter. Spoon the sauce over the top and stick a cocktail stick in each one. Scatter with chopped parsley and serve immediately. Per Serving 59kcals, 1.2g fat (0g saturated), 6.5g carbs, 5.3g sugars, 5.6g protein, 0g fibre, 0.094g sodium
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EF108_68-72_Potluck.indd 69
Winter cabbage and carrot salad with maple dressing Serves 8-10
For the dressing: 2 tbsp olive oil 2 tbsp sesame oil 4 tbsp apple cider vinegar 2 tbsp maple syrup 2 tbsp soy sauce (or tamari for a glutenfree option) 2 garlic cloves, crushed For the salad: 4 tbsp sesame seeds 1 bunch of kale, stems discarded, leaves finely sliced 1 tbsp olive oil 1 head of Savoy cabbage, shredded 8 carrots, shaved into long strips with a peeler Salt and black pepper
1 In a jar, combine all of the dressing ingredients. Close the lid tightly and shake to combine. Set aside. 2 In a dry pan over a medium-low heat, toast the sesame seeds for 3-4 minutes, keeping an eye on them as they can burn easily. 3 In a large bowl, combine the kale and olive oil. Lightly massage the kale leaves with your hands for 50-60 seconds until the leaves soften and begin to wilt. 4 Place in a large serving bowl and add the shredded cabbage and carrots. 5 When ready to serve, drizzle the dressing over the salad and toss well to coat. Let the salad stand for 10 minutes to absorb the flavours. 6 Top with the toasted sesame seeds and season with salt and black pepper to serve.
Per Serving 143kcals, 8.8g fat (1.3g saturated), 15.1g carbs, 7.1g sugars, 2.8g protein, 3.8g fibre, 0.237g sodium
x Easy Food 69
08/12/2015 16:07
Pastry Party Whether you’re a fan of sweet or savoury baking, these pastry recipes are sure to please!
favour
74 Easy Food
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JANUARY 2016
08/12/2015 16:23
cooking for fun baking with pastry
Honey nut baklava Serves 10-12
300g caster sugar 100ml honey Zest of ½ an orange 100g walnuts 100g almonds 100g pistachios 2 tsp cinnamon ½ tsp ground cloves 2 x 270g packets (12 sheets) of filo pastry 200g butter, melted 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and lightly grease a 25x40cm shallow baking tin with melted butter. 2 Combine the sugar, honey and orange zest in a small saucepan with 300ml of water. Heat over a medium-low heat, stirring occasionally, and bring to a simmer for 15 minutes or until the liquid has reduced by about half. Remove from the heat and leave to cool completely. 3 Place the walnuts, almonds and pistachios into a food processor and pulse until coarse. Transfer the mixture to a mixing bowl and stir in the cinnamon and cloves. 4 Lay one sheet of filo into the tin, keeping the rest covered with a clean, damp tea towel. Use a pastry brush to spread a thin, even layer of melted butter over the sheet, then repeat until there are four sheets layered together. 5 Scatter over half of the nut mixture, then repeat with another four layers of filo. 6 Add the remaining nuts and a final four layers of filo. Spread a generous layer of butter over the top, then use a long, sharp knife to cut a crisscross pattern into the pastry, making sure it goes all the way through to the bottom. 7 Bake the baklava for 30-35 minutes until golden brown and crisp. 8 Remove the baked baklava from the oven and spoon half the cooled syrup over the top. Leave for five minutes, then spoon over the remaining syrup. Leave to cool before serving. Per Serving 545kcals, 27.9g fat (9.7g saturated), 69.8g carbs, 36.8g sugars, 9.7g protein, 4g fibre, 0.142g sodium
Salmon en croute Serves 4
200g cream cheese, at room temperature 2 tbsp fresh tarragon, chopped 2 tbsp fresh dill, chopped Zest of 1 lemon www.easyfood.ie
EF108_74-79_Pastry Baking.indd 75
r p.122 fo Turn to p te -s y -b a step making guide to ipe! this rec
Salt and black pepper 1 sheet of frozen puff pastry, thawed 4 salmon fillets 1 egg white, beaten To serve: Wilted spinach Roasted potatoes 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. 2 Beat the cream cheese, tarragon, dill, lemon zest and a good pinch of salt and pepper together until smooth. 3 Roll out the puff pastry on a lightly-floured work surface and slice into four equal pieces. 4 Spread the cream cheese mixture over half of each of the pastry portions, leaving a 1cm border
around the edges. 5 Place a salmon fillet on top of the mixture and season with salt and pepper. 6 Brush a bit of the beaten egg around the border of each pastry square, then fold the empty side over the salmon so that it is completely enclosed. Press down around the border and use a fork to crimp the edges, trimming off any excess. 7 Brush the outside of the pastries with more beaten egg and place on the baking tray. Bake for 20-25 minutes until the pastry is golden brown and the salmon is cooked through. Serve hot with wilted spinach and roasted potatoes. Per Serving 876kcals, 60.3g fat (20.6g saturated), 39g carbs, 0.8g sugars, 46.5g protein, 1.6g fibre, 0.485g sodium
Easy Food 75
08/12/2015 16:23
Top itoff Tired of plain porridge? Jazz up your breakfast with these inventive toppings
All recipes serve 4
Berry compote
Cook 4 portions of porridge in milk according to the package directions. Heat 500g mixed frozen berries in a pan with 4 tbsp water over a medium-high heat until thawed. Add 50g caster sugar and 1 cinnamon stick. Cover and simmer for 10 minutes. Remove the cinnamon stick. Serve immediately over the porridge, or put the compote in a bowl to cool, then store in the fridge in an airtight jar.
Chocolate and hazelnut
Cook 4 portions of porridge in milk according to the package directions until beginning to steam. Stir in 2 tbsp chocolate hazelnut spread, 2 tbsp cocoa powder, 2 tbsp sugar and a knob of butter. When cooked, remove from the heat and divide between serving bowls. Top each bowl with 1 tbsp dark chocolate chips and 1 tbsp crushed hazelnuts.
80 Easy Food
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JANUARY 2016
08/12/2015 16:15
cooking for fun porridge toppings
Cheese and bacon
Cook 4 portions of porridge in milk according to the package directions. Grill or fry 8 streaky bacon rashers until crispy. Divide the porridge into four bowls and season each with salt and black pepper. Scatter 1 tbsp grated Cheddar over each bowl and crumble two rashers over each.
Peanut butter and banana
Heat a knob of butter in a pan over a medium heat and cook 2 peeled, sliced bananas for five minutes, stirring frequently. Meanwhile, cook 4 portions of porridge in milk according to the package directions. When the porridge is almost cooked, stir in 2-3 tbsp peanut butter, 2 tsp ground cinnamon and a pinch of ground nutmeg. Remove from the heat and stir in 1 tsp vanilla extract. Divide the porridge between bowls and top with an extra dollop of peanut butter, the banana slices and a sprinkle of cinnamon. Add a drizzle of maple syrup, if desired.
Soy, spring onion and soft poached egg
Cook 4 portions of porridge in milk according to the package directions. Meanwhile, heat a small pan of water over a medium heat and add a splash of vinegar. Poach four eggs, two at a time, for 3-4 minutes until the whites are set but the yolks are still runny. Drain the eggs on kitchen paper and season with salt and pepper. Divide the porridge between serving bowls and stir ½ tbsp soy sauce into each one, or more to taste. Top each bowl of porridge with an egg and some chopped spring onions. Drizzle with hot sauce, if desired.
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EF108_80-81_Top it off.indd 81
Easy Food 81
08/12/2015 16:15
Cranberry fizz Serves 2
For the cranberries: 120ml water 100g sugar, plus extra for coating cranberries 50g cranberries For the cocktail: 45ml lemon juice 30ml vodka 1 tsp fresh orange juice Ice cubes Prosecco or sparkling wine
dissolved, then add the cranberries and turn the heat to medium-low. Cook for 2-3 minutes until some of the cranberry skins just start to pop and the water starts to barely turn pink. Remove from the heat. 2 Drain the cranberries in a colander set over a bowl, reserving the syrup. 3 Pour a little sugar on a baking tray. Gently place six cranberries on the sugar and roll until coated. Leave in a single layer at room temperature for about an hour until dry. Thread three cranberries onto two cocktail sticks and set aside.
4 To make the cocktail, muddle the remaining cranberries in a cocktail shaker with 60ml of the simple syrup and the lemon juice. Add the vodka and orange juice and top with ice. Shake vigorously and strain into champagne glasses. Fill to the top with Prosecco and place the sugared cranberry sticks across the top.
Per Serving 312kcals, 0.2g fat (0g saturated), 63.5g carbs, 61.6g sugars, 0.2g protein, 1g fibre, 0.005g sodium
x
1 Combine the water and sugar in a small pan over a medium heat. Cook until the sugar has
eat r T YOURSELF!
Celebrate New Year's Eve with these classy cocktails
90 Easy Food
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JANUARY 2016
08/12/2015 16:29
kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
92-96
IN THIS SECTION TIME FOR TEA P92
Our Home Ec expert invites us to afternoon tea. Very posh!
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EF108_XX Intro Pages.indd 91
EASY JUNIORS P95 These apple turnovers are simple for little hands to make
Easy Food 91
08/12/2015 17:24
MAKE IT Healthy
Family favourites are given a meal makeover with these healthy twists
end brekkie Enjoy your week ! without the guilt
102 Easy Food
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OCTOBER 2015 JANUARY 2016
08/12/2015 16:56
make it healthy lighter favourites
A lighter fry-up Serves 2 2 good-quality sausages 2 ripe tomatoes, halved 2 Portobello mushrooms, stalks removed Salt and black pepper Cooking spray 1 tbsp vinegar 4 rashers, fat trimmed Olive oil 2 slices of wholemeal bread 2 eggs 1 x 200g tin of beans with no added sugar
n, rkey baco u t o t g in Switch asta and -wheat p ggies le o h w g ve usin ome green adding s ealthier version ah make this talian classic. of the I
1 Preheat the grill to high. 2 Score the sausages lengthways and open each one out like a book. 3 Put the tomatoes, mushrooms and sausages on the grill rack, with the tomatoes cut-side up and the mushrooms stalk-side up. Season with pepper and spray the tomatoes and mushrooms with cooking spray. 4 Place the tray under the grill for five minutes. Meanwhile, bring a pan of water to a gentle simmer and add the vinegar. 5 After five minutes, flip the sausages over and add the bacon to the grill. Grill for 4-5 minutes longer until the bacon is crispy. 6 One by one, crack the eggs into a small saucer and slide into the pan of simmering water. Poach for 2-3 minutes. 7 Meanwhile, put the slices of bread in the toaster and cook to your liking. 8 Once the eggs are cooked to your liking, remove them from the pan using a slotted spoon and drain on kitchen paper. 9 Heat the beans in a small bowl in the microwave, stirring every 30 seconds. 10 Divide everything between two serving plates and season the eggs with salt and black pepper.
Per Serving 591kcals, 29.2g fat (8.8g saturated), 39.8g carbs, 6g sugars, 40.8g protein, 11.5g fibre, 0.71g sodium
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Low-fat carbonara Serves 4 320g whole-wheat spaghetti 2 large handfuls of frozen peas, thawed 4 turkey bacon rashers 2 large eggs, at room temperature 100g Parmesan, grated Salt and black pepper www.easyfood.ie
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1 Bring a large pan of salted water to the boil and cook the spaghetti according to the package instructions. About three minutes before it is done, stir in the peas. 2 Meanwhile, place a nonstick pan over a medium heat and cook the turkey bacon for 4-5 minutes until crisp. Transfer to a plate lined with kitchen paper to drain. Return the pan to a medium heat. 3 In a large bowl, mix the eggs, two-thirds of the Parmesan, some salt and plenty of black pepper. Whisk until combined. 4 Chop the bacon and return to the pan. Drain
the pasta and peas, reserving about 180ml of the cooking water. Add the pasta and peas to the pan with the turkey bacon. 5 Turn off the heat and add the egg mixture, stirring quickly so the eggs don’t scramble. Add as much of the cooking water as necessary to loosen the sauce. Divide into bowls and serve topped with a little of the remaining cheese and some extra black pepper. Per Serving 449kcals, 9.6g fat (4.4g saturated), 64.9g carbs, 3.3g sugars, 31.8g protein, 11.1g fibre, 0.323g sodium
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Turkey cottage pie Serves 4
eat for ps red m tra a w s e ip This rec meat. For an ex g te in lean whi odness, try add e o th g boost of pinach leaves in of s a layer m of the dish! o b tto
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1 tbsp olive oil 1 onion, chopped 1 carrot, finely chopped 3 garlic cloves, crushed 400g turkey mince ½ tsp fresh thyme, finely chopped 2 tbsp ketchup 2 tbsp Worcestershire sauce 240ml chicken stock 2 tsp plain flour Small handful of frozen peas, thawed Salt and black pepper 450g potatoes, chopped 120ml low-fat milk, warmed 40g sharp Cheddar, grated 2 spring onions, chopped Cooking spray 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Heat the oil in a medium pan over a mediumhigh heat. Cook the onion and carrot for five
minutes until soft. Add the garlic and cook for one minute longer. 3 Add the turkey and thyme and cook for 5-6 minutes, breaking the turkey up with a spoon, until the turkey is thoroughly browned. 4 Stir in the ketchup and Worcestershire sauce and cook for 2-3 minutes longer. In a small bowl, stir the stock and flour together until smooth, then pour into the pan with the turkey. 5 Cook for two minutes until thickened, then stir in the peas and season with salt and pepper. 6 Transfer the mixture to a 20cm baking dish. 7 Meanwhile, cook the potatoes in boiling salted water for 7-8 minutes until tender. Drain and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, Cheddar and spring onions and mash until smooth. Season with salt and pepper. 8 Spoon the mashed potatoes over the filling and use the tines of a fork to make a pattern. Spray with cooking spray and bake for 15-20 minutes until the potatoes are golden brown and the filling is bubbling around the edges. Per Serving 293kcals, 9.1g fat (2.4g saturated), 31.7g carbs, 9.2g sugars, 22.3g protein, 4.9g fibre, 0.504g sodium
AUGUST/SEPTEMBER JANUARY 2010 2016
08/12/2015 16:58
lardermake luckitcounter intelligence healthy lighter favourites
Gluten-free brownies Makes 4 large or 8 small 70g unsalted butter 150g sugar 230g semisweet chocolate 2 eggs, at room temperature, beaten 1 tsp vanilla extract 1 tbsp unsweetened cocoa powder 3 tbsp cornflour Âź tsp salt 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Line a standard 900g loaf tin with parchment paper and coat with cooking spray. 2 Melt the butter in a small saucepan over a low heat. Add the sugar and stir for 1-2 minutes. Add the chopped chocolate, stirring until smooth, then remove from the heat. Allow to cool for 2-3 minutes, then add the eggs one www.easyfood.ie www.easyfood.ie
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at a time. Stir in the vanilla extract. 3 Sift the cocoa powder and cornflour into the saucepan, then add the salt. Stir together, then beat vigorously for 1-2 minutes until the batter is smooth and shiny. 4 Pour the batter into the prepared pan and bake for 22-28 minutes or until the brownies are set in the centre, taking care not to over-bake. 5 Remove from the oven and cool in the pan before slicing. Per Serving 319kcals, 18.9g fat (11.3g saturated), 40.2g carbs, 34.6g sugars, 2.8g protein, 2g fibre, 0.157g sodium
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