EASY FOOD ISSUE 110
Special feature: DELICIOUS COELIAC-FRIENDLY RECIPES
• SIMPLE WEEKNIGHT COOKING • EASY IDEAS FOR IRISH FISH • HEALTHY SPINACH RECIPES • CELEBRATING IRISH PRODUCERS • TASTY POTATO TOPPINGS • COOKING WITH KIDS
90
WHOLESOME MEALS
Quick weeknight dinners Our best Easter roast Baking remixes
! h s i r I k o o C
15 WAYS
Ba ngers a nd m a sh p.71
TO USE UP IRISH PANTRY STAPLES
Tra dition al favourites AUS $3.99 MARCH 2016 UK £2.90
MARCH 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
EF110_01_COVER_SPINE_NEW 1.indd 1
SPECIAL GUEST ED
ITOR Chef and Irish foo d champion JP McMahon on ho w to make the most of Irish ing redients
17/02/2016 09:42
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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Easy Food team SPECIAL GUEST EDITOR JP McMahon
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Scampi, jacket chips and tartare sauce, p.74 EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Mussels in Irish cream and cider, p.68 Contributors Roisín Lydon and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Sea salt chocolate tart, p.77 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth and some images from Shutterstock. 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: Ginger and honey pork stir-fry, p.63 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: Spanakopita tart, p.38 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Braised beef short ribs, p.45 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
Hello!
It’s a pleasure to be guest editor for Easy Food this month. Spring is here, which means we have some wonderful Irish JP McMahon lamb, vegetables and herbs coming into our kitchens for us to enjoy. This issue is all about celebrating all things Irish in the kitchen – from fresh ingredients and local produce to recipes for traditional dishes and modern favourites. We’ve created recipes featuring some of our favourite Irish products, p.40, and have even highlighted local producers for each. Check them out to see if any are in your area! This is really the month to get back to our strong culinary roots and have fun while we’re at it; from our feature on fresh Irish fish, p.65, to traditional pub grub, p.70 and twists on popular baked treats, p.88, there’s something to get everyone cooking. We’ve also added a special feature on coeliac-friendly cooking, with both everyday cooking, p.106, and an elegant Mother’s Day brunch menu, p.102. As you may know, I am firmly committed to creating a sustainable food culture in Ireland at all levels. We need to experience good food every day, not just in restaurants, but in our homes, our schools and our hospitals. The only way to do this is to educate each other through every channel. While social media is important, I know books and magazines such as this are so valuable for disseminating relevant ideas and trends that can make us better cooks at home. The recipes that I have included this month reflect this – they all focus on the great produce that we have in Ireland: the best chicken, beef and pork. Most of these recipes are from my Galway-based gastropub, EAT, where I want to highlight the very best of Irish produce in new, delicious dishes. I hope you enjoy trying them at home, though feel free to change anything you like! I believe a recipe is a guideline and often certain elements can be interchanged; this is really the basis of becoming a confident home cook.
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EF110_03_Ed's Letter.indd 3
Easy Food 3
17/02/2016 09:45
REGULARS 08 YOUR SAY
Your comments, photos and question
10 FOOD BITES
News, products and cookbooks from the
March CONTENTS Banoffee cheesecake
wonderful world of food
P.87
14 COMPETITIONS
Exciting things for you to win!
18 READER SURVEY
Complete our Reader Survey for your
chance to win a fab getaway for two!
Brown bread scones
P.90
spinach WHAT’S IN SEASON?
LARDER LUCK
36 SUPER SPINACH
48 TOP IT OFF
Healthy, versatile and convenient, spinach was Popeye’s favourite for a reason
40 EAT IRISH
Celebrate Ireland’s world-class produce with these easy recipes
4 Easy Food
EF110_04-05_Contents.indd 4
A baked potato is the perfect base for these handy meal ideas
54 COOKING WITH “G”
Add the light spiciness of fresh ginger to your everyday dishes
MARCH 2016
17/02/2016 14:27
COOKING FOR FUN
WHAT’S FOR DINNER?
81 CHALLENGE YOURSELF
Boxty on the griddle, boxty on the pan... if
56 WEEKLY MENU PLANNER
you can’t make boxty, you’re missing out
Keep it simple, keep it quick with our tasty midweek meals
84 WINE AND DINE
Make the most of these flavoursome
65 WHEN THE BOAT COMES IN
dishes by matching them to their perfect wines
Make the most of the stunning seafood
FROM OUR KITCHEN TO YOURS 120 All the knowledge you need to become an expert in the kitchen
126 KITCHEN KNOW-HOW
We delve into the differences between common types of pans
Loaded potato skins
available on our little island
KIDS’ KITCHEN
70 DOWN THE LOCAL
Recreate your favourite pub food at home
P.73
94 WE HEART HOME EC
with these easy recipes
Our Home Ec expert helps us celebrate
Pistachio-crusted lamb rack with cherry jam
World Home Economics Day
P.78
97 EASY JUNIORS
Whip up this easy, tasty mac ‘n’ cheese in no time!
MAKE IT HEALTHY! 102 MOTHER’S DAY BRUNCH Treat your Mum to a delicious – and
gluten-free – meal on her special day
106 GLUTEN, BE GONE! These dishes make coeliac-friendly
Mussels in Irish cream and cider
cooking easier than ever
FROM THE Cover
EASTER EATS
impress this Easter Sunday
P.88
90
• SIMPLE WEEKNIGHT COOKING • EASY IDEAS FOR IRISH FISH • HEALTHY SPINACH RECIPES • CELEBRATING IRISH PRODUCERS • TASTY POTATO TOPPINGS • COOKING WITH KIDS
Put on a spread to
P.50
Special feature: DELICIOUS COELIAC-FRIENDLY RECIPES
EASY FOOD ISSUE 110
P.76
P.68
WHOLESOME MEALS
Quick weeknight dinners Our best Easter roast Baking remixes
Cook Irish!
15 WAYS
Ban gers and mash p.71
10 of our favourite bakes into five
all-star recipes!
Chef and Irish
food ambassador
Tra dition al favourites AUS $3.99 MARCH 2016 UK £2.90
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
MARCH 2016
EF110_01_COVER_SPINE_NEW 1.indd 1
EF110_04-05_Contents.indd 5
new meal ideas
A MODERN IRISH CHEF
P.71
www.easyfood.ie
staples to create
P.24
JP McMahon
shares why Ireland
ROI 33.20
COVER RECIPE
Use storecupboard
TO USE UP IRISH PANTRY STAPLES
BEST BAKES REMIXED
We’ve combined
15 WAYS WITH STAPLES
has become the ultimate food SPECIAL GUEST EDIT
OR Chef and Irish food champion JP McMahon on how to make the most of Irish ingred ients
island
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.
17/02/2016 09:42
Easy Food 5
17/02/2016 14:31
A MODERN f e h c h Iris
Chef and Irish food ambassador JP McMahon shares why Ireland has truly become the ultimate Food Island To say JP is passionate about food, and Irish food in particular, is an understatement. He believes in bringing good food to everyone, which is why he runs frequent cooking classes, teaches via the Food Education program, and is a global food ambassador for Fáilte Ireland. He even created the “Food on the Edge” symposium – a “G8-style summit of food and food culture” in 2015. With his wife, Drigin, he runs three Galway restaurants: Spanish-style Cava Bodega; Michelin-starred Aniar; and Eat Gastropub. Each delivers a different dining experience from the others, but all are rooted in the same commitment to ethically sourced, top-quality ingredients and resourceful cooking practices. He strongly believes in working closely with farmers and local producers to create a connection between food and land, all while pushing the boundaries of what we, as consumers, should demand from the kitchen. Ireland is brimming with exceptional produce, and JP wants this to be reflected not only on restaurant menus nationwide, but also in our homes. Read on to hear how we can all make the most of seasonal, local ingredients, and check out JP’s recipes for recreating restaurant-quality dishes with ease.
ANIAR Restaurant & Boutique Cookery School www.aniarrestaurant.ie
EAT Gastropub www. eatgastropub.com
Cava Bodega www.cavarestaurant.ie
24 Easy Food
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17/02/2016 10:24
How would you describe your cooking ethos? I’m a practical idealist – very down to earth. I try to source the best of everything and am very focused on flavour when it comes to cooking. My ethos has evolved over the years, but I believe in sustainable and ethical food. I also hate waste; I try and use everything. Where there is a will, there should be no waste. What first drew you to cooking? I did home economics in school, but it began even earlier than that at home. My mother baked and my grandmother cooked, and I suppose I was drawn to cooking because I like creating things. Not only food, but in many other aspects of my life. Food it the medium through which I explore my creativity. How has the Irish food scene changed recently, both in the minds of Irish and international consumers and chefs? It has changed massively. I think mostly in the middle casual market – we have such great restaurants now all over the country, and not just at the high end of things. Tapas bars, cafés and so much wonderful street food. I think an important thing to note is that we now have more confidence in ourselves. We’ve always had great produce, but I think we just faltered when we tried to build our own cuisine. Now that has changed. Events like our Food on the Edge symposium show the international culinary world that we have the same strong food story as many other countries.
What advice would you offer to home-cooks on how to make the most of Irish produce in their weekly meals? Don’t purchase too much. Buy local from smaller shops and suppliers – meat from a butcher, fish from a fishmonger – people who you can talk to. Try and buy only organic vegetables. Keep things simple. Use cheaper cuts of meats; cooking long and slow brings a lot of comfort. Create meals to share, and don’t get too bogged down on presentation. What benefits do you see from teaching children and young cooks about proper food – where it comes from, how it’s prepared and the good it does for your body? It’s invaluable. Cooking and food education should be compulsory at primary and secondary education. This is the only way we can instil the values of good food into all at an early age. As a father with two young children, how do you make wholesome meals interesting and appealing to your daughters? It’s difficult! Sometimes they’ll only eat pasta with butter. It’s a constant battle to get vegetables into them. But it’s all about negotiation and experimentation. We rely on
baby steps in teaching them about good food, where it comes from and what it takes to produce it. The idea is that even if they don’t eat everything, they will understand the value of good food. As well as being a chef, restaurateur, cookery writer and lecturer, you also teach classes to budding food enthusiasts. How can a novice cook gain confidence in the home kitchen and start their own recipe repertoire, especially if they’ve relied on convenience or fast food? Start simple. There are a lot of good cooking demonstrations online; I actually taught myself how to break down a pig from watching videos online! I’m self-educated as a cook, so I believe that we can all learn to cook at some level. All it takes is passion and a strong will. What would be your ideal dinner party menu for friends and family around this time of year? There’s some wonderful hogget (lamb older than a year) around at the moment. I love Connemara lamb. My ideal dinner party would be a nice buffet of stuff like leg of lamb, artisan cheese, Irish charcuterie and some winter leaves, like kale. We have some wonderful purple potatoes from Drogheda at the moment in our restaurant Aniar. I’d definitely include those.
What changes do you see on the horizon? I think what I would call ‘New Irish Cuisine’ is going to continue to develop across the country, using our own local and artisan producers to create a food that we can call Irish on a national and international level. I hope we have even more farmers’ markets; this is where our food story comes from. I think the casual food sector is going to continue to flourish and I’ve seen this first-hand in places like Canada and USA – people want really good food at a good price. How have these changes affected home cooking in Ireland? They have filtered down. People have always enjoyed cooking at home and are proud to share that, but now more than ever I think we’re more aware of what we cook and, in a sense, we are better for it. But despite modern trends and the digital revolution, it’s great to see that people are still getting back to basics and buying cookbooks; I think it’s the tactile quality that we enjoy.
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Easy Food 25
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26 Easy Food
EF110_24-33_JP Mc.indd 26
MARCH 2016
17/02/2016 10:25
guest editor JP McMahon
Rib eye steak, shallot crisps, bacon and whiskey sauce Serves 4 4 x 250g rib eye steaks, trimmed of fat and sinew Sea salt Rapeseed oil 100g butter 100g smoked bacon, diced 150ml whiskey 400ml cream 2 shallots, thinly sliced A handful of fresh green leaves 1 Season the steak with sea salt and allow to stand at room temperature for 15 minutes. Warm a drizzle of oil in a frying pan over a medium-high heat. When hot, lay the steaks into the pan. Do not move them; leave the surface of the steak in contact with the pan to caramelise. After 2-3 minutes, check the steak. If you are happy with the colour, turn the steak over and repeat the process. 2 Add the butter and allow to foam and turn brown. Spoon this butter over the steak, cooking for another two minutes. Remove the steak from the pan and allow to rest in a warm place for five minutes. 3 Add the bacon to the pan and cook until crispy. Discard any excess fat. 4 Add the whiskey and cook for 3-5 minutes until reduced by half. Add the cream and reduce until you have the consistency of a sauce. Remove from the heat. 5 Season the shallots with salt. Heat some oil in a saucepan or a deep fat fryer until it reaches 140ËšC and cook the shallots until brown and crispy. Remove from the oil and dry on kitchen paper. Season with sea salt. 6 Carve the steak and place on a wooden board or plate alongside the greens. Pour the sauce into a suitable container to serve. Sprinkle some shallot crisps over the steak. Per Serving 1,022kcals, 65.2g fat (28.1g saturated), 3.8g carbs, 1.7g sugars, 77.9g protein, 0g fibre, 3.689g sodium
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EF110_24-33_JP Mc.indd 27
Pork and chorizo burger with Killeen cheese Serves 4-6 Rapeseed oil 2 onions, finely diced 100ml craft beer 1 head of garlic, peeled and crushed 750g pork mince 250g chorizo sausage, diced Sea salt 4-6 slices of Killeen cheese To garnish: 4-6 burger buns 4-6 tbsp mayonnaise 1 tsp smoked paprika Lettuce leaves 1 Heat a layer of oil in a frying pan over a medium heat and cook the onion for about five minutes until softened. 2 Add the beer and the garlic. Increase the heat and cook for 3-5 minutes to burn off the alcohol. Remove from the heat and allow to cool.
JP's Tip
Make sure you have enough oil in the pan when frying the onions in Step 1; if not, they won’t cook evenly.
3 In a large bowl, combine the pork mince, chorizo and the onion mixture. Mix together and season with some sea salt. 4 Divide the mixture into 4-6 patties, depending on what size you prefer. 5 Fry or grill the burgers to cook; I usually pan-fry the burgers over medium-high to brown them, and then transfer them into a hot oven to finish. You want the core temperature to reach 65ËšC. Place the cheese onto the burgers at the last minute and melt. 6 Lightly toast the buns. Mix together the mayonnaise and the paprika, then spread onto both sides of the buns. Add the burgers, some lettuce and eat immediately. Per Serving 772kcals, 33.9g fat (10.6g saturated), 100.7g carbs, 4.4g sugars, 17.6g protein, 2.3g fibre, 0.889g sodium
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EAT HEALTHY WITH
easyfood.ie QUICK & HEA LTHY RECIPES L og on for ou r fav guilt-free 30 ourite -minute meals
GREEK PRAWN COUSCOUS Serves 4
170g couscous 60g dried apricots, chopped 2 tbsp olive oil 120g natural Greek yoghurt 1 tbsp hummus 2 tbsp fresh mint leaves, chopped Salt and black pepper 600g prawns, peeled and deveined 100g cherry tomatoes, halved ½ tsp paprika Juice of ½ a lemon STEP 1: Preheat the grill to high. Combine the couscous, apricots and one tablespoon of the olive oil in a bowl. Pour in 300ml of boiling water, cover with clingfilm and leave to soak for five minutes. STEP 2: Stir together the yoghurt, hummus, mint and a spoonful of water in a separate bowl. Season well and set aside. STEP 3: Toss the prawns, tomatoes, paprika and remaining oil on a baking tray. Grill for four minutes until the prawns are pink and curled. Drizzle over the lemon juice. STEP 4: Fluff the couscous with a fork and divide among serving plates. Top with the prawns and drizzle over the yoghurt sauce.
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EF110_34_Easyfood.ie.indd 34
17/02/2016 10:30
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
IN THIS SECTION SUPER SPINACH P36
Healthy, versatile and convenient, spinach was Popeye's favourite for a reason
www.easyfood.ie
EF110_XX Intro Pages.indd 35
36-45 EAT IRISH P40
Celebrate Ireland's world-class produce with these easy recipes
Easy Food 35
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h c a n Spi ch a in
favourite for a reaso s ’ e y n ope P s wa
healthy, versatile and y l b i con red c ve In nie nt ,
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SUPER
36 Easy Food
EF110_36-39_What's In Season.indd 36
MARCH 2016
17/02/2016 10:32
loves
what's in season? spinach
SPINACH
uick, tasty This is a q y side dish and health or fish. for chicken
❤ BUTTER ❤ CREAM ❤ GARLIC ❤ EGGS ❤ HAM ❤ CHEESE ❤ PASTRY ❤ NUTMEG ❤ CHICKEN ❤ MUSTARD ❤ FISH ❤ LEMON ❤ MUSHROOMS ❤ PINE NUTS ___ JAN ___ FEB
Garlicky buttered spinach Serves 6
___ MAR ___ APR ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT
n In seaso ember v No March to
___ OCT ___ NOV ___ DEC
1 tbsp olive oil 2 garlic cloves, finely sliced 500g baby spinach, washed and drained Salt and black pepper Knob of butter Juice of 1 lemon 1 Place a large pan or wok over a medium heat. Add the olive oil immediately followed by the garlic. Cook for 30 seconds to one minute, shaking the pan every 10 seconds so that the garlic cooks evenly.
2 When the garlic turns a light golden colour, add the spinach. Mix it around as it wilts using a pair of tongs. Season with some salt and a generous amount of black pepper. 3 Once the spinach has wilted, place it in a colander and drain thoroughly. 4 Put the pan back on a medium heat and add the butter. Once the butter has melted, return the spinach to the pan and squeeze over the lemon juice. 5 Stir and season to taste. Serve immediately.
Per Serving 62kcals, 4.8g fat (1.7g saturated), 3.8g carbs, 0.6g sugars, 2.6g protein, 2g fibre, 0.11g sodium
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Marie Synnott “This is a lovely recipe for when you have an appetite but don't want to eat anything heavy. I love to use puff pastry in different dishes. The recipe was straightforward and took just under 40 minutes from preparation to serving up. The onions need to be chopped very small, as when cooked they might seem too chunky with the creamy consistency of the spinach and Ricotta. It's just as well that this is a quick dish to prepare as once you start, the smell is so nice that you want to finish and eat it quickly. The chilli flakes really add a kick, so add to your desired taste. It was very tasty, though if you're not partial to spinach it may not be for you! I will definitely make it again.”
Spanokopita tart Serves 6
2 tbsp olive oil 1 onion, finely chopped 8 garlic cloves, crushed 400g baby spinach leaves 300g Ricotta 5 tbsp fresh dill, chopped 150g Feta, crumbled Salt and black pepper 2 x 320g puff pastry sheets, thawed 1 egg, lightly beaten Dried chilli flakes, to taste To serve: Salad 1 Preheat the oven to 200°C/180˚C fan/ gas mark 6 and line two baking trays with parchment paper. 2 Heat the oil in a large pot over a medium
38 Easy Food
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heat. Add the onion and cook for 5-6 minutes until softened, then add the garlic and cook for 30 seconds. 3 Add the spinach in batches, cooking each batch until wilted. 4 Stir in the Ricotta and cook for 10-12 minutes until the liquid has evaporated. Stir in the dill, half of the Feta and some salt and pepper. Set aside. 5 Unroll the two sheets of puff pastry and place on the prepared baking trays. Use a fork to prick holes all over the pastry, then brush all over with beaten egg. Bake for 8-10 minutes until golden and puffed. 6 Remove from the oven and spread the spinach mixture over the top, leaving a 1cm border around the edges. Sprinkle with the remaining Feta and some chilli flakes. Bake for another 10 minutes until heated through. 7 Slice and serve with a salad. Per Serving 607kcals, 41.8g fat (13.1g saturated), 44.1g carbs, 2.3g sugars, 15.6g protein, 2.9g fibre, 0.527g sodium
MARCH 2016
17/02/2016 10:33
what's in season? spinach
Spinach is an easy way to pack extra nutrients into a dish. Just throw a few handfuls into soups, sauces, stews, stir-fries or pasta dishes, or add a layer of spinach leaves at the bottom of any pie or bake.
Creamy spinach, chicken and tomato pasta Serves 8
1 tbsp olive oil 400g frozen spinach ½ an onion, chopped 4 garlic cloves, crushed 450g pasta shells (conchiglie) 1 tsp dried oregano ¼ tsp dried thyme Salt and black pepper 2 x 400g tins of chopped tomatoes 500ml chicken stock 300g cooked chicken, shredded 120ml cream 3 tbsp plain flour
ipe is This rec lved! a easily h
To garnish: Baby tomatoes, chopped Fresh basil, chopped Parmesan, grated 1 Heat the oil in a casserole dish over a medium heat and cook the spinach and onion for 5-6 minutes until soft. Add the garlic and cook for one minute. 2 Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. 3 Add the oregano, thyme, some salt and pepper, the tinned tomatoes and chicken stock to the casserole dish. Bring to a boil, then add the chicken and stir together. 4 In a small bowl, whisk together the cream and flour, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously until well combined. Simmer for 10-12 minutes. 5 Drain the pasta well, then add to the sauce and stir to combine. Divide among serving bowls and garnish with chopped tomatoes, fresh basil and grated Parmesan. Per Serving 327kcals, 9.5g fat (3.8g saturated), 40.7g carbs, 3.4g sugars, 20.6g protein, 2.7g fibre, 0.302g sodium
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EF110_36-39_What's In Season.indd 39
Fresh vs. frozen
Both frozen and fresh spinach are easy to use and full of goodness. Frozen spinach has two advantages: it’s cheaper and packs more nutrients per gram. On the other hand, fresh spinach is better where texture and colour are important, such as in salads, pestos and frittatas.
Easy Food 39
17/02/2016 10:34
Top it off
Fish 'n' chip
A baked potato is the perfect base for these handy meal ideas
French mushroom and onion
Eggy Tex-Mex
French mushroom and onion
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Cook 1 large thinly sliced onion and 100g sliced mushrooms in a frying pan with 2 tbsp olive oil and a pinch of salt for 30 minutes until caramelised. Top the potato with the onion and mushroom mixture, some grated Gruyère, a dollop of crème fraîche and chopped parsley.
48 Easy Food
EF110_48-49_Top it off.indd 48
Fish 'n’ chip
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Mix 200g flaked cooked cod, 60g petits pois, ½ tsp sea salt and 2 tsp lemon juice. Scoop out the insides of the potatoes and lightly mash with the fish mixture. Spoon the mixture back into the potatoes and drizzle with tartare sauce and chopped parsley.
Eggy Tex-Mex
Bake 4 medium sweet potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Mash 2 avocados, 1 tbsp each lime juice, diced red onion and chopped coriander, ½ tsp minced jalapeño and a pinch of salt. Top the potatoes with scrambled eggs, grated Cheddar, warmed black beans, salsa and the guacamole.
MARCH 2016
17/02/2016 10:50
what’s for dinner? potato toppings
Samosa
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Cook 1 chopped onion, 1 tbsp each curry powder and grated ginger, and 1 tsp mustard seeds in olive oil. Scoop the flesh out of the potatoes and mash with the onion mixture, a handful of chopped fresh coriander and 200g peas. Stuff into the skins. Top with yoghurt.
Bacon and cabbage
Bake 4 large floury potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Cook 6 streaky bacon rashers until crisp, then roughly chop. Cook 4 sliced leeks and ½ small head of shredded cabbage in butter until soft. Add 250ml milk and simmer for 10 minutes. Scoop the flesh out of the baked potatoes; mash with the cabbage mixture and bacon. Stuff into the skins. Top with grated Cheddar and place under the grill to melt the cheese.
Sweet and smokey beef Samosa
Bake 4 medium sweet potatoes at 200˚C/180˚C fan/gas mark 6 for one hour until tender. Sauté 1 chopped onion and 1 green pepper in olive oil; add 300g beef mince and brown. Add 200ml each tomato sauce and water, 1 tbsp each brown sugar and cider vinegar, and 1 tsp cumin; simmer until thick. Spoon onto the baked sweet potatoes.
Sweet and smokey beef Bacon and cabbage
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EF110_48-49_Top it off.indd 49
Easy Food 49
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r e v o C
Cook the
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ip rec
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Top Tip
To lower the fat content in this dish, just switch to turkey sausages!
70 Easy Food
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17/02/2016 12:12
cooking for fun pub grub
BANGERS AND MASH Serves 4 For the sausages and onion gravy: 8 sausages 2 onions, sliced ½ tsp dried mixed herbs 1 tbsp fresh rosemary, chopped ½ tsp English mustard 600ml beef stock Salt and black pepper 2 tsp butter, at room temperature 2 tsp plain flour For the mash: 900g potatoes, peeled and cubed 50g butter 100ml milk 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Place the sausages in a roasting tin. Cook in the oven for 10-15 minutes, turning halfway through, until nicely browned. 3 Add the onions to the roasting tin. Mix the dried herbs, rosemary, mustard, stock and some salt and pepper together in a bowl and pour over the sausages and onions. Return to the oven for 15 minutes or until the sausages are thoroughly cooked in the onion gravy. 4 Meanwhile, cook the potatoes in a pan of salted boiling water until soft. Drain well and then mash. 5 Microwave the butter and milk until the butter has just melted. Add to the mashed potato and mix until smooth. Season with salt and black pepper. 6 To finish the onion gravy, mix the softened butter and flour together to form a paste. Remove the sausages from the roasting tin, set aside and cover with foil to keep warm. 7 Place the roasting tin onto the hob over a medium-high heat. Add the flour and butter mixture and whisk until combined. Continue to whisk over the heat for 3-4 minutes or until the gravy has thickened. 8 Serve the sausages and mash with the onion gravy spooned over.
Per Serving 404kcals, 20.7g fat (10.6g saturated), 43.6g carbs, 6.1g sugars, 12.4g protein, 7.1g fibre, 0.844g sodium
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CHICKEN CURRY Serves 2 2 tbsp cornflour Salt and black pepper 2 chicken fillets, chopped into bite-sized pieces 2 tbsp vegetable oil 1 garlic clove, crushed 2cm piece of root ginger, peeled and grated ½ green chilli, deseeded and finely chopped 1 onion, chopped into chunks 1 green pepper, deseeded and chopped into chunks 2 carrots, peeled and chopped 250ml chicken stock ½ tsp turmeric 1 tsp hot curry powder 1 star anise ½ tbsp honey 150g peas, defrosted if frozen To serve: Rice or chips Poppadoms (optional)
1 Place half of the cornflour in a bowl and season with salt and pepper. Add the chicken pieces and toss to coat. 2 Heat half of the vegetable oil in a large pan or wok over a medium heat. Cook the chicken in batches until golden, then set aside on a plate lined with kitchen paper. 3 Heat the remaining oil in the pan. Add the garlic, ginger, chilli, onion, pepper and carrots and cook for 4-5 minutes. 4 Add the chicken stock, turmeric, curry powder, star anise and honey. Bring to the boil, then reduce the heat and simmer for 10 minutes. 5 In a cup, stir the remaining cornflour together with three tablespoons of water. Add this to the sauce along with the chicken pieces and simmer for 25-30 minutes. Stir in the peas. 6 Serve the curry with rice or chips and some poppadoms, if desired. Per Serving 561kcals, 24.7g fat (5.6g saturated), 39.7g carbs, 15.2g sugars, 45.5g protein, 8.9g fibre, 0.757g sodium
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Top Tip
For a vegetarian version, try replacing the chicken with tofu – or simply omit the chicken and add extra vegetables.
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17/02/2016 12:13
Easter EATS Put on a spread to impress this Easter Sunday with these spring-inspired recipes
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MARCH 2016
17/02/2016 12:16
cooking for fun Easter Sunday
SEA SALT CHOCOLATE TART Serves 8 1 x 375g sheet of shortcrust pastry, thawed 300ml double cream 2 tsp caster sugar ¼ tsp sea salt, plus extra to serve 50g butter, at room temperature 200g dark chocolate, chopped 50ml fresh milk To serve: Whipped cream 1 Preheat oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry and use it to line a 20cm loose-bottomed tart tin. Cover with parchment paper and fill with baking beans. Bake for 10-15 minutes. 2 Remove the beans and paper and bake for another 10 minutes until golden brown. 3 Combine the cream, sugar and salt in a saucepan over a medium heat, stirring frequently. As soon as it comes to a boil, remove from the heat and stir in the butter and chocolate until melted. 4 Leave to sit for one minute, then stir in the milk until the mixture is shiny. 5 Pour into the tart shell and leave at room temperature for about two hours until set. 6 Sprinkle sea salt flakes over the top and serve with whipped cream.
To serve: Crispy croutons 2 tbsp Feta, crumbled A small handful of chives, chopped 1 Heat the butter in a large frying pan over a medium-low heat and cook the leeks and onion for 5-10 minutes until soft. 2 Add the stock, increase the heat to high and bring to a boil. Add the peas and cook for five minutes until tender. 3 Remove from the heat and stir in the mint, salt and pepper. Purée the soup with a hand blender, or in batches in a blender. 4 Return to a low heat. Stir through the crème fraîche. Top with croutons, Feta, chives and extra peas to serve. Per Serving 260kcals, 11.4g fat (6.7g saturated), 31.3g carbs, 10.2g sugars, 10.1g protein, 9.7g fibre, 2.142g sodium
Per Serving 530kcals, 40.4g fat (17.3g saturated), 37.8g carbs, 14.3g sugars, 5.3g protein, 1.3g fibre, 0.131g sodium
PEA SOUP WITH CROUTONS AND FETA Serves 4 30g butter 2 leeks, trimmed and chopped 1 small onion, chopped 1l vegetable stock 600g peas (fresh or frozen), plus extra for topping A handful of fresh mint, chopped 2 tsp salt ½ tsp black pepper 80g crème fraîche
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EasyFood Food 77 Easy
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PISTACHIO-CRUSTED LAMB RACK WITH CHERRY JAM Serves 4 1.2kg lamb rack, with a thin layer of fat Salt and black pepper 1 tbsp vegetable oil 4 tbsp rosemary, finely chopped 60g pistachios, crushed 3 tbsp gluten-free breadcrumbs 2 tbsp Dijon mustard For the cherry jam: 1 x 400g tin of pitted cherries Juice of 1 lemon 1 tbsp caster sugar Pinch of salt 1 tsp cornflour, whisked with ½ tsp water 1 Preheat the oven to 240˚C/220˚C fan/gas mark 9 and season the lamb well with salt and black pepper.
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2 Heat the oil in a large frying pan and sear the lamb rack on all sides until browned. 3 Stir together the rosemary, pistachios, breadcrumbs and mustard until a paste forms. Spread all over the lamb. 4 Transfer to a roasting tin fitted with a wire rack and cover with foil. Cook in the oven for 25 minutes for medium-well. 5 Meanwhile, purée the cherries in a blender until smooth. Pour into a saucepan and whisk in the remaining jam ingredients. Bring to a boil, then reduce the heat and simmer for five minutes until thickened. 6 Remove the lamb from the oven and transfer to a chopping board. Cover with tin foil and leave to rest for 10 minutes before slicing. Serve with the cherry jam.
From our guest editor: “Lamb is a great family treat to have at Easter. The delicate tender lamb suits the sweet and tart cherry jam. Nuts pair wonderfully with lamb – the earthy quality of pistachios really brings this dish together. For a twist, wrap the lamb with some pancetta to keep the crust nice and moist.”
Per Serving 864kcals, 37g fat (10.3g saturated), 41.9g carbs, 4.5g sugars, 88.9g protein, 4.1g fibre, 0.493g sodium
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MARCH 2016
17/02/2016 12:17
cooking for fun Easter Sunday
TARRAGON-MUSTARD ROASTED VEGETABLES Serves 4 800g new potatoes, halved 400g carrots, peeled and roughly chopped 400g turnips, peeled and roughly chopped 2 large beetroots, peeled and roughly chopped 1 tbsp vegetable oil Sea salt and black pepper 2 tbsp wholegrain mustard A handful of fresh tarragon, chopped
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1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. Toss the potatoes, carrots, turnips and beetroot with oil, salt and pepper. 2 Spread onto a baking tray (or two, if needed) and roast for 35-40 minutes until tender and crisp on the edges. 3 Whisk together the mustard and tarragon. Toss this mixture with the hot vegetables just before serving. Per Serving 279kcals, 4.6g fat (0.8g saturated), 54.8g carbs, 15.6g sugars, 7g protein, 10.2g fibre, 0.368g sodium
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beauty THE IRISH
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ON SALE NOW! EF110_80_Beauty Bible_Ad.indd 80
17/02/2016 11:30
e g n e l l a ChYOURSELF
Boxty in the oven, boxty on the pan… if you can’t make boxty, you’re missing out
www.easyfood.ie
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MARCH 2016
17/02/2016 12:24
challenge yourself boxty
Top Tip
You can also use a pair of tights in place of the tea towel or muslin – just make sure they’re clean!
Boxty on the pan
9 Cook for 3-4 minutes on each side or until golden brown. Keep warm in a low oven while you repeat with the remaining boxty. Serve the boxty with butter, fried eggs and/or crispy bacon. Per small pancake 207kcals, 4.8g fat (2.2g saturated), 36g carbs, 3.5g sugars, 5.4g protein, 3.5g fibre, 0.408g sodium
Makes 4 large or 8 small pancakes
19 South William Street Dublin 2
1kg floury potatoes 300ml buttermilk 150g plain flour Pinch of sugar 1 tsp salt ¼ tsp bicarbonate of soda Splash of milk Butter, for frying and serving 1 Grate the potatoes into a mixing bowl. 2 Wrap the grated potato in a clean tea towel or some muslin and squeeze very well, removing as much liquid as possible. 3 Place the grated potato in a large mixing bowl and pour over the buttermilk. 4 Add the flour, sugar and salt. 5 Stir to combine into a thick batter. 6 In a jug, mix the bicarbonate of soda with a splash of milk. 7 Stir the mik into the potato mixture. 8 Melt a knob of butter in a heavy frying pan over a medium heat. Add some of the mixture and flatten into a ½cm-thick round. www.easyfood.ie
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Dublin's Premier Cookery School
VARIATION: BOXTY IN THE OVEN
8 and 4 Week Certificate Courses *** Over 50 Short Courses *** Corporate & Group Cookery Events *** Venue Hire *** Gifft Vouchers
For boxty in the oven, make up the same batter as outlined above. Pour into a 900g loaf tin and bake at 200˚C/180˚C fan/gas mark 6 for one hour or until golden on top and firm to the touch. Allow to cool, then slice as desired and fry in a little butter.
cooksacademy.com info@cooksacademy.com tel: 01 6111 Easy 667 Food 63
17/02/2016 12:24
d e x i Rem BEST BAKES
We’ve taken 10 of our favourite bakes and combined them into five all-star recipes!
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MARCH 2016
17/02/2016 14:18
cooking for fun baking twists
BANOFFEE CHEESECAKE Serves 8-12 200g digestive biscuits 100g butter, melted 4 bananas, peeled and sliced 1 x 397g tin of caramel 80g icing sugar, sifted 800g cream cheese, softened 300ml whipped cream, plus extra for topping 50g chocolate, grated 1 Mix together the crushed biscuits and melted butter. Press into the base and up the sides of a 23cm springform tin. Place in the fridge and chill for 15 minutes. 2 Arrange most of the banana slices into the base of the tin. Drizzle over most of the caramel, reserving some for the top. 3 Beat the icing sugar and cream cheese until smooth, then beat in the whipped cream until combined. Spoon into the base and smooth over the bananas and caramel. 4 Refrigerate for at least four hours until set. 5 Pipe dollops of the whipped cream over the top. Decorate the cheesecake with a drizzle of caramel and chocolate shavings. Per Serving 632kcals, 44.6g fat (25.5g saturated), 53.6g carbs, 37.3g sugars, 8.6g protein, 1.2g fibre, 0.417g sodium
CHEESE AND ONION SODA BREAD Makes 1 loaf 500g plain flour 2 tsp bicarbonate of soda 1 tsp paprika 1 tsp sea salt 60g butter 125g mature red Cheddar, grated 1 small onion, grated 2 tbsp chives, snipped 250ml milk 1 tbsp white wine vinegar 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Sift the flour, bicarbonate of soda, paprika and half of the salt into a mixing bowl. Add the butter and rub it in until crumbly. 2 Stir in the Cheddar, reserving about one tablespoon for the topping. Stir in the grated onion and chives. 3 Whisk the milk and vinegar together in a jug, then stir into the mixing bowl. 4 Turn the dough out onto a floured surface and quickly shape it into a round. Transfer to a baking tray and cut an X into the top using a long knife. www.easyfood.ie
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5 Sprinkle the reserved Cheddar and remaining salt over the top. Bake in the centre of the oven for 35-45 minutes, or until it is risen and sounds hollow when tapped underneath. Per Serving 263kcals, 6.8g fat (4g saturated), 40.5g carbs, 1.7g sugars, 9.2g protein, 1.6g fibre, 0.564g sodium
Fiona Lowry “I will definitely bake this bread again. I like recipes where everything is in one bowl and not much washing up is required! It is an easy one to make with the kids (even though they didn't want the onions in it!). This was a really nice, unusual twist on a regular soda bread. It was a real mixture of sweet and savoury and a perfect match for a bowl of hearty vegetable soup in this cold weather. I think a little drizzle of pesto could be nice too!”
Easy Food 89
17/02/2016 14:18
GLUTEN,
be gone!
All of the flavour without any fuss, these dishes make coeliac-friendly cooking easier than ever
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MARCH 2016
18/02/2016 12:53
make it healthy coeliac cooking
PEANUT BUTTER RAISIN COOKIES Makes 12 250g smooth peanut butter 180ml maple syrup, plus extra if needed 120g gluten-free oat flour 150g raisins 1 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4 and line a baking tray with parchment paper. Heat the peanut butter and the syrup in a small saucepan over a medium-low heat until melted. 2 Add the flour to a large mixing bowl. Add the peanut butter mixture, stirring to
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combine. If needed, add up to two more tablespoons of syrup to help the mixture come together as a dough. 3 Stir in the raisins. 4 Divide the dough into 12 balls and space them evenly apart on the tray. Use the back of a fork to press each down slightly. 5 Bake for 18-20 minutes until golden brown. Cool for five minutes on the tray, then transfer to a wire rack to cool completely.
Per Serving 253kcals, 11.3g fat (2.3g saturated), 34.7g carbs, 21.4g sugars, 7g protein, 2.7g fibre, 0.007g sodium
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