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EASY FOOD ISSUE 115

BONUS HEALTHY SECTION! QUICK-FIX BREAKFASTS TO FUEL YOUR DAY

• NEW IDEAS FOR SEASONAL INGREDIENTS • HOMEMADE JAMS, CHUTNEYS AND PRESERVES • EASY JAPANESE COOKING • FESTIVE TAPAS RECIPES • SIMPLE SEAFOOD •

100

FAMIRLY ITES

FAVOU

Back

school

The best brainfood Snack attack Ultimate sandwiches Simple lunchboxes

Seasonal

sweets

Step-by-step pies, tarts & crumbles

Cheese & chive scones with

tomato soup

page 50

AUS $3.99 SEPTEMBER 2016 UK £2.90

SEPTEMBER 2016

R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)

ROI 33.20

EF115_01_COVER_SPINE new.indd 1

SPECIAL TRAVEL

FEATURE Paul Rankin on wh at makes Northern Ireland a foodie ho tspot

23/08/2016 10:45


New packaging, even Pack up abetter new-looktaste pack today Pick instore up a new-look

pack instore today

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EF115_002_IFC_Moy Park_Ad.indd 2 207018_MP_Easy Food Advert_AW.indd 1

23/08/2016 10:47 18/08/2016 17:10


Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Mexican street corn, p.29

EDITORIAL TEAM Staff Writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: West Coast crab tacos with zesty guacamole, p.53 Editorial Intern Deirdre Hynes fave recipe: Asian spice baguette, p.66 Contributors MIchael Fleming, Eimear O’Donnell, Kelly Doolan and Aoife Howard DESIGN Art Director Nikki Kennedy fave recipe: Gooey brownie pie, p.83 Design Interns Chris Hanna and Caroline Kelly PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth and Deirdre Hynes. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Cheesy fish pie, p.51 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: Spicy beef jerky, p.95 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Beer-braised chicken thighs, p.59 Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253 Printed in the UK

Welcome! Welcome to the September issue of Easy Food, where once again you’ll find the answer to “what’s for dinner?” with plenty of simple and satisfying recipe ideas. Best of all, we’re highlighting seasonal and local favourites that make Ireland such a foodie destination.

Did you know that 2016 is Northern Ireland’s Year of Food and Drink? The food and drink scene has been flourishing over the past few years, so it’s only fitting that we spend 2016 celebrating all the delicious things Northern Ireland has to offer. Trust me, if you haven’t paid a visit recently, this is the time to make the short drive up north and experience the ultimate food lover’s getaway. Growing up in Co. Down, I’ve always been a proud champion of the local produce and regional recipes that make this area so special, from fresh seafood caught off our rugged coasts to home-style wheaten bread and the much-loved boxty. What’s even more exciting is the surge of top-quality dining options, from Michelin-starred restaurants to trendy eateries, all boasting menus that showcase the bounty of Northern Irish ingredients. One of my favourite things to do when I’m in Belfast over the weekend is to stop by St. George’s Market — this covered market is truly a foodie paradise. Stalls are piled high with homemade jams, artisanal cheeses, unbelievably fresh seafood and the loveliest baked goods you could imagine. Be sure to stop and have a chat with the producers themselves to get the full market experience! Or, if you’re in a rush, you can always swing by one of the food trucks and grab anything from meat-free Indian street food to a classic sausage sandwich on thick, soft batch bread. There’s really no better — or more convenient — foodie getaway than a little jaunt up north, and we’ve included a range of recipes from local chefs, producers and restaurants from p.16 to give you a taste of everything the area has to offer... but only once you experience it for yourself will you see why Northern Ireland really has become the ultimate good food destination!

M E D I A

G R O U P

Paul

JAMs “Best Foodie Read” 2013 One year’s subscription to Easy Food is €50.00/£36.00

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

THE NEXT ISSUE... The October issue will be on sale from October 10th!

Magazines Ireland “Annual of the Year” 2013

EF115_03_Ed's Letter.indd 3

One lucky read er has the chan ce to win a weekend br eak in Belfast with tickets to October’s Go od Food Show! See p. 14 for details.

Happy eating,

Magazines Ireland “Publisher of the Year” 2015 & 2012

www.easyfood.ie

Paul Rankin

HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851 UK: 020 8597 0181.

General enquiries:

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

Join us on:

Easy Food 3

24/08/2016 11:01


REGULARS 08 YOUR SAY

Your comments, photos and questions

10 FOOD BITES

News, products and cookbooks from the wonderful world of food

September

CONTENTS

14 COMPETITIONS

Exciting things for you to win!

Corn WHAT’S IN SEASON? 28 SO CORNY

Enjoy the fantastic flavour of fresh corn with these easy recipes

32 IN A PICKLE

Squirrel away the best of the season

Mexican street corn

P.29

with these jams, pickles, chutneys and fermentations

36 PRESERVING TRADITION Chef Noel McMeel shares his favourite traditional Irish preserves and treats

52 ON THE TAPAS TRAIL

These vibrant dishes from Campo Viejo’s Tapas Trail are perfect for entertaining

LARDER LUCK

WHAT’S FOR DINNER?

44 WEEKNIGHT WONDERS

66 ON A ROLL

Handy recipes to make midweek cooking a breeze!

46 A TASTE OF JAPAN

Authentic Japanese cooking is easy with these everyday ingredients

4 Easy Food

EF115_04-05_Contents.indd 4

Healthy blackberry, thyme and chia seed jam

P.33

Turn Ireland’s most popular sandwich into a healthy homemade favourite

68 ARE YOU SANDWICH SAVVY?

Test your knowledge with this fun quiz

SEPTEMBER 2016

24/08/2016 11:13


70 FROM THE BUTCHER’S BLOCK

Local butcher Michael Fleming gives us his top tips for preparing school lunches

72 15 WAYS WITH SEAFOOD Incorporate more seafood into your diet

with these prawn, cod and salmon recipes

90 THE FACTS ABOUT FIZZ How much do you know about your favourite bubbly beverage?

92 SNACK ATTACK

Keep your hunger at bay with these tasty grown-up snacks

98 TREAT YOURSELF

COOKING FOR FUN

86 EAT IRELAND

Staff Writer Jocelyn Doyle finds out

what’s brewing in Belfast craft beer

88 CHALLENGE YOURSELF Warning: these crispy onion rings are devilishly addictive!

Give a warm welcome to autumn with this

FROM OUR KITCHEN TO YOURS 121 All the knowledge you need to become an expert in the kitchen

126 KITCHEN KNOW-HOW

Make the most of your microwave with these handy tips!

just-for-one berry crisp

KIDS’ KITCHEN 100 WE’RE JAMMIN’

It’s jam-making season with this month’s Home Economics expert

102 A TASTE OF HOME

Eimear O’Donnell shares some muffin recipes, ideal for September snacking

105 EASY JUNIORS

Whip up this tasty hummus, perfect for lunches or after-school snacks

MAKE IT HEALTHY!

P.79

Apple and blackberry lattice pie

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

P.50

Seasonal

sweets Cheese & chive scones with

tomato soup

page 50

EF115_04-05_Contents.indd 5

EF115_01_COVER_SPINE new.indd 1

SPECIAL TRAVEL FEATU

RE Paul Rankin on what makes Northern Ireland a foodie hotspot

23/08/2016 10:45

Crispy onion rings

P.89

BRAINS TO BURN

These breakfast, lunch and dinner ideas will keep you alert all day long

P.78

TARTING IT UP

From humble crumbles to tantalising tarts, make the most of seasonal produce in the sweetest way possible

A TASTE OF NORTHERN IRELAND

ROI 33.20

P.64

All-in-one lemon chicken

P.116

P.16

SEPTEMBER 2016

www.easyfood.ie

school

Step-by-step pies, tarts & crumbles

COVER RECIPE

...and other ways to cook with versatile Irish cheese

Back

The best brainfood Snack attack Ultimate sandwiches Simple lunchboxes

AUS $3.99 SEPTEMBER 2016

WEEKLY MENU PLANNER

ILY

FAM TES FAVOURI

UK £2.90

P.56

100

• NEW IDEAS FOR SEASONAL INGREDIENTS • HOMEMADE JAMS, CHUTNEYS AND PRESERVES • EASY JAPANESE COOKING • FESTIVE TAPAS RECIPES • SIMPLE SEAFOOD •

With a little preparation, it can be a quick job to feed your family a healthy breakfast on the run

favourite morning boost breakfast

BONUS HEALTHY SECTION! QUICK-FIX BREAKFASTS TO FUEL YOUR DAY

EASY FOOD ISSUE 115

BREAKING GOOD

Healthy blogger Aoife Howard shares her

FROM THE Cover

R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)

P.108

114 OH MY GOODNESS!

Recipes, tips and travel info to celebrate Northern Ireland’s Year of Food and Drink

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

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

Easy Food 5

25/08/2016 15:34


RECIPE INDEX v

Budget-Friendly

 Freezable

Kid-Friendly

x

Dairy-Free

v

Vegetarian

LF

DF

Diabetes-Friendly

GF

Gluten-Free

Low-Fat

v

v MEAT

LF DF GF

x

v Classic club

67

Oriental lamb stir-fry

20

Mediterranean pitta

67

Glenarm pulled beef

22

BBQ chicken pizza pinwheels

96

Bacon creamed corn

29

Curried chicken legs with coconut and turmeric

119

Mediterranean arancini with smoked Spanish chorizo

54

Chargrilled centre loin lamb chops

54

Lamb and pistachio kebabs

58

One-pot cheesy beef penne

60

Quick rosemary pork chops

62

Easy meatloaf

71

Spicy beef jerky

95

Mini quinoa cups

111

Traditional mussels

20

Comber early potato “risotto” with pale smoked haddock

23

Teriyaki mustard salmon and broccoli

47

King prawn and avocado salad

48

Cheesy fish pie

51

Mussels with almonds and white wine

53

West coast crab tacos and zesty guacamole

53

Sweet chilli glazed salmon

61

Gambas al ajilllo

72

Japanese-style prawn tempura

72

Creamy prawn linguine

72

Prawn bisque

72

Sticky chilli prawn skewers

72

Thai fish cakes

73

Cod provencal

73

Parma ham and pesto baked cod

73

Asian-style cod broth

73

Cod burritos

73

Salmon and couscous parcels

74

Teriyaki salmon and noodle salad

74

Homemade gravadlax

74

Smoked salmon rillettes

74

Salmon lasagne

74

Beer battered prawns with lemon orzo salad

87

Smoked salmon toasts with avocado

112

Scrambled eggs with smoked salmon

117

Spicy tuna, avocado and rice wraps

118

• • •

v

LF DF GF

Homity pie

19

Mexican street corn

29

Griddled corn salsa

30

Pickled beetroot

34

Easy kimchi

35

Orange-onion confit

37

Farm-style cucumber pickles

40

Yakisoba

47

Cheese and potato cakes

51

• • •

Potato and cauliflower curry

57

Crispy onion rings

89

Jalapeño garlic butter popcorn

92

Mediterranean nachos

93

• •

• •

• •

• •

• •

Dairy-free blueberry overnight oats

111

Toasted “carrot cake” muesli

115

Baby kale, lentil and roasted beetroot salad

120

Apple galette

24

Date and walnut scone mix

39

Apple and blackberry crumble

45

Honey raisin bran muffins

45

COVER RECIPE: Cheese and spring onion scones

50

Apple and blackberry lattice pie

79

Blueberry and almond plum crumble

81

Gooey brownie pie

83

Rhubarb tartlets

83

Single serving blueberry crisp

98

After-school peanut butter and jelly muffins

103

Baked egg muffins

103

Savoury lunch muffins

103

Chocolate chip banana bread

117

DESSERTS Homemade honeycomb

25

Clandeboye natural yoghurt pannacotta

26

Chocolate peanut butter fondants

63

• •

• •

POULTRY

• • • •

Chicken and chorizo paella

45

Ginger and lemon pots

65

Sticky soy chicken wings

47

Banana tarte tatin with salted caramel ice cream

84

Chicken katsu curry

48

Chicken and chorizo skewers

53

Beer-braised chicken thighs

59

Healthy blackberry, thyme and chia seed jam

33

All-in-one lemon chicken

64

Peach and chilli chutney

33

Breaded chicken

66

Spicy tomato and dill ketchup

38

Shredded chicken

66

Perfect lemon curd

40

Spicy chicken

66

Strawberry jam

101

Asian spice baguette

66

Hummus

106

Buffalo bap

67

Chicken Caesar bagel

67

109

6 Easy Food

EF115_06_Recipe_Index.indd 6

• •

• •

• •

• •

• • •

• •

• •

18

Smoked chicken, pancetta and leek fettuccine

94

109

Quick egg pitta

BAKED GOODS

• •

Sweet spiced cashews

• •

• •

x

VEGETARIAN

FISH AND SEAFOOD

• •

SAUCES • •

• •

DRINKS Good morning milkshake

SEPTEMBER 2016

24/08/2016 15:22


What’s inside

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

FROM THE SEA Rich in important nutrients such as protein and vitamin

D, fish is also the world's best source of omega-3 fatty acids, vital for the health of your body and brain. Find 15 easy ways with seafood from p.72, or try one of these quick and delicious recipes!

BACK TO SCHOOL

Classes begin this month, so we’ve included some dedicated back to school recipes in this issue to help get your kids mentally and physically prepared. Start every day the right way with our quick and healthy breakfast options, p.108, and give the whole family the fuel it needs to stay focused all day with our special feature on brain foods, p.116. We’ve been busy making (and eating!) healthy, full-flavoured versions of Ireland’s favourite sandwich, the ubiquitous chicken fillet roll, p.66, while our local butcher gives us his top tips for making school lunches, p.71. Pack them in style with our funky lunchbox options, p.13.

Traditional mussels

P.20

Teriyaki mustard salmon and broccoli

P.47

West Coast crab tacos with zesty guacamole

P.53

Easy meatloaf

P.71

Smoked salmon toasts with avocado P.117

Curried chicken legs with coconut and turmeric P.119

CAN IT

This is the perfect time of year to make tasty preserves from fresh produce, giving you the ability to enjoy a taste of the summer months throughout the winter. With plenty of jams, chutneys, pickles and fermentations in this issue, your pantry will be well-stocked with homemade goodies in no time.

Beer battered prawns with lemon orzo salad

P.87

Spicy tuna, avocado and rice wraps

P.118

Peach and chilli chutney

P.33

Easy kimchi

P.35

Farm-style cucumber pickles

P.40

Remember the North

This month, we’ve been helping our northerly neighbours celebrate the Northern Ireland Year of Food and Drink! We’ve got a special travel feature from p.16, including delicious recipes from Northern Ireland chefs, foodie travel tips and information on local foods and their producers, plus our chat with champion of Irish food Paul Rankin about the food scene in Belfast and beyond. Noel McMeel of Lough Erne Resort has been sharing some of his favourite preserves, p.36, and we’ve been exploring the N.I. craft beer scene, p.87. We’ve even included a fab competition to win a getaway break to Belfast, p.14! www.easyfood.ie

EF115_07_What's inside.indd 7

Easy Food 7

24/08/2016 11:16


guest editor Edward Hayden

your say

delicious (if I do so say myself) pulled pork dish, lots of healthy salads, Cajun potato wedges and

cooking over the past few years? What has remained the same?

then some of my ‘almost’ famous meringue roulade. They absolutely loved it... and I’m sure my company, too!

I suppose the Irish palate has become more exposed to a variety of foodstuffs through dining out, continental travel and culinary research, and because of that perhaps more discerning — definitely more adventurous. Cooking is now a universal vernacular and seems to arouse the minds of most people. It's a task which was once allotted to the female in the house and that is no longer the case; in fact, many of my male friends are the primary cooks in their homes which is cool. You find that many men (not professional

What ingredients do you always have on hand in the kitchen? I would always have some fresh herbs, garlic, onions, dried chilli flakes, Kitty Colchester's Second Nature rapeseed oil, lemons and Parmesan. Not exactly ingredients which combine to make any one recipe, but great to add zest and

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

WHAT YOU’VE BEEN COOKING

flavour to lots of my dishes!

What is the worst cooking disaster you’ve ever had? My first memory of cooking was when I was six or seven years of age: my grandmother had just returned from holidays and I decided to bake a cake to celebrate such an occasion. My mother baked every day when we were young so I knew the basics — or so I thought! I chose a royal blue plastic bowl and put a shake of flour and plenty of sugar on top of which I cracked two eggs — delicious! At the time we had a snow white, solid fuel cooker at home in which the fire never went out, so I placed the aforementioned royal blue plastic bowl on top of the cooker and allowed it to cook. Disaster ensued! Needless to say the cooker was never the same again and the cake was never eaten, but a career in catering and hospitality had begun — albeit unbeknown to us at the time!

chefs) are very militant about the recipe and fastidious in their approach. What are the most important things to keep in mind when planning a meal for a

dinner party? Does the menu allow you to spend time with your guests? That is the most crucial question. If the answer is no, change the menu! What would be your ultimate dinner party menu? I try to keep it casual when hosting a dinner party; this normally means that both you and your guests have a more enjoyable time. I would make a selection of curries, including my spinach, potato and chickpea one, some gorgeous saffron-infused rice, homemade (and very indulgent) garlic and coriander naan bread and lots of nice homemade chutneys and yoghurt-based dressings. I would put everything out in the middle of the table buffet style, along with a few chilled beers and let the party begin!

“Just in time for some weekend cooking @easyfoodmag @EdwardHayden.”

– @JingerKatKK

Edward Entertains €13/£10.70 Self-published

Food to Love €19/£15.70 Published by O’Brien Press

Food for Friends €25/£21 Published by O’Brien Press

What advice would you give to someone who is just learning how to cook? Follow the instructions in the recipes first to gain some confidence, and then start experimenting. Like in all things, we must learn to crawl before we walk. I bet even Mary Berry’s first creation wasn’t a ‘showstopper’! What are some of the most common mistakes you see new cooks making in the kitchen, and what can they do to remedy them? One of the biggest ‘confidence breakers’ is trying recipes that are too complicated or ones with too many elements to them. Start with simple recipes and allow your confidence to build from there. In the meantime, try not to multi task too much. Keep an eye on that pot on the stove — this can help to cut down on the scrubbing of burnt saucepans later!

“Enjoying coffee @LaDolceItaliaIe with my son (an Italian hot chocolate fan) and loving the new @easyfoodmag” – @EatsFoodnTweets In your opinion, what are the major changes you’ve seen in Irish home

Easy Food 19

www.easyfood.ie

“When you are in college @collegefoodblog Bacon and cheese sandwich @grlldcheesetruk @IAmBaconator @easyfoodmag” – @mensnighttocook

“An #oldfashioned cake but a yummy one to use up strawberries @WhitworthsSugar @ilovecookingire @easyfoodmag” – @irishbakingadv1

“Still loving the last issue's tasty recipes! The tomato and goat's cheese tart went down a treat in my house at the weekend. Bean and mushroom burgers tonight!” – Lara Newton

Contact us Easy Food Magazine

“Think you've outdone yourselves this month, @easyfoodmag. Food porn at its best!” – @sweetandmeat EF114_18-26_Guest Editor.indd 19

“Some great recipes in the latest @easyfoodmag and a fab @DiscoverNI trip too @TourismIreland" – @GastroGays

22/07/2016 11:15

ATTENTION UK READERS!

Sadly, due to ever-increasing postal costs, we are unable to continue our subscription services to the UK. We apologise sincerely for any inconvenience. The good news is that Easy Food will still be stocked in WHSmith, so that would be the best way to pick up a hard copy. If your local WHSmith doesn’t carry it, simply ask them to order it in. Alternatively, if you have an iPad or iPhone, you can download each issue for free every month.

June/July competition winners 3 x €50 vouchers for Camile Thai restaurant Angela Barrow, Stillorgan, Co. Dublin Lourda Meade, Dundrum, Co. Dublin Martin O'Donnell, Drogheda, Co. Meath 1 x dinner for two at Powerscourt Hotel Resort & Spa Sheena Brennan, Clane, Co. Kildare

@easyfoodmag easyfoodmag 8 Easy Food

EF115_08-13_Yoursay_FoodBites.indd 8

SEPTEMBER 2016

26/08/2016 12:39


letters and comments

We’ve got mail

Meet the Taste Team...

“I have recently started a home baking business specialising in allergy-friendly cakes. I started baking 'free-from' foods in 2008 when my son was diagnosed with multiple food allergies and have been writing a blog with my own recipes for the last two years. While the situation for people with allergies and intolerances has greatly improved since his diagnosis, we still find it difficult to get nice, affordable treats… so I started Candlewood Bakery! So far the response has been great. I make bespoke cakes for different occasions and I have a monthly market stall in The Chocolate Factory in Dublin. I am in the process of getting local cafés involved so they can stock delicious 'free-from' treats too! One thing that spurred me on to pursue baking professionally was winning the Special Diets category in the 2011 Easy Food Home-Cook Hero Awards. The response to the blog and becoming more active in the allergy community have made me realise that there are many other people in my situation who want good quality, Irish-made foods for themselves and their families. As I'm sure you're aware, seeing as you have recently brought out Easy Gluten-Free, there is a huge demand for 'free-from' products, whether by choice or necessity. Kind regards, Eibhlín Thornton.” We love to see anyone doing well, especially previous Home-Cook Heroes! Try Eibhlín’s recipe below and follow the Candlewood Bakery on social media at: @CandlewoodBakery @CandlewoodBakery @CandlewoodBaker

Tom McConalogue

As a keen home cook, Tom loves entertaining friends. He lives in Dublin and is married to Verona. Tom says, “My hobbies include cycling, gardening, golf and running an Italian Cookery Club, which I started eight years ago. There are 12 members who meet in two groups to practice their skills and try new recipes. I am interested in learning more about ingredients and cooking techniques, and this year I intend to try more Middle Eastern and Thai recipes.”

Gráinne Halligan

says, “I am a mother to two grown-up twenty-something kids and an 11-year-old son. I love making food for my family and seeing them enjoy it. I have a sweet tooth and all kinds of desserts are my favourites to make. When I'm not trying out new recipes, I am usually taking photographs of anything and everything. I love to travel and sample local cuisines.”

EIBHLÍN'S RECIPE 1 tsp vanilla extract 1 tsp white wine vinegar 200ml water For the icing: 100g icing sugar 25g cocoa powder Enough orange juice to make a fairly thick icing

Candlewood Bakery chocolate orange fudge cake (dairy-free) Serves 10 200g plain flour 200g caster sugar 4 tbsp cocoa powder 1 tsp bicarbonate of soda ½ tsp salt Zest and juice of 2 great big oranges 5 tbsp sunflower oil

1 Sieve the flour, sugar, cocoa, bicarbonate of soda, salt and orange zest into a bowl and stir to combine. 2 Mix in the oil, vanilla, vinegar, water and orange juice until smooth. 3 Pour (it will be very pourable) the mixture into a greased 20cm round tin and bake at 180˚C/160˚C fan/gas mark 4 for 45-50 minutes. 4 Remove from the tin and leave on a wire rack to cool. 5 Once the cake is quite cool, mix together the icing sugar, cocoa powder and orange juice to form the icing. Spread over the cake and decorate with some orange zest, if you’re

Khanya Zwane

lives in the South African town of Pinetown in Durban, and says, “We are a lovely family of four: myself, my hubby and my two princesses aged 10 and seven years. I am currently a home executive with a portfolio, as I spend most of my days in the kitchen experimenting. I am a go-getter with a bubbly character. I’m also a self-taught baker and I love great food with great company. When not at home I enjoy shopping, eating out and going on vacations. My favourite meal is mince and spinach lasagne, served with a traditional homemade malva pudding as dessert.”

feeling fancy. Check out more of Eibhlín's creations!

www.easyfood.ie

EF115_08-13_Yoursay_FoodBites.indd 9

Easy Food 9

26/08/2016 12:39


FOOD BITES On-the-go-gurt

It’s back-to-school time, which means it’s also back to after-school-snack time. It can get tricky to have wholesome, travel-ready snacks available, which is why parents will love the new Petits Filous Pouches. With a re-sealable cap and easy to use pouch, children can eat the yoghurt without a spoon, meaning no mess and no fuss, making it the ideal snack for on-the-go snacking. Even better, they last safely out of the fridge for up to five hours, so they’re even perfect for lunchboxes. Available in Dunnes, Supervalu and Tesco stores nationwide (RRP €1).

125 YEARS OF CULINARY DELIGHTS

KEELINGS IS 90! To celebrate its 90th year, Keelings has opened its first Farm Shop, giving locals the chance to buy freshly picked fruit and veg straight from the Keelings farm. The shop stocks a huge variety of berries as well as delicious balsamics, Keelings flowers and a range of plants so customers can grow their favourite berries at home. For more information, visit www.keelings.com @Keelingsfruits

Epicure celebrates a special anniversary, 125 years after the brand was first registered as a trademark by food distribution company Petty Wood in 1891. Petty Wood specialised in distribution and packing for teas and dried fruits, and had a production facility for jams, honey, ginger and chutney, which were all branded Epicure. From canned ox tongue to Turkish Delight, Epicure offers a wide variety of products and has always remained committed to sourcing the finest ingredients from across the world. The Epicure range currently includes meat and fish pâtés, canned fruits and vegetables, confectionary, pulses and home baking products.

GETTING CRAFTY Craft beer lovers, rejoice! Lidl has added an additional 25 new craft beers and ciders to its own-brand range of ‘Crafty Brewing Company’ beers. This includes 16 new Irish and Northern Irish craft beers and ciders, sourced from suppliers including Rye River Brewing Company and Trouble Brewing Company (both in Co. Kildare, Carlow Brewing Company in Bagenalstown and P. McCann & Sons in Portadown, Co. Armagh, as well as five craft beers from Belgium and four ales from Great Britain.

We at Easy Food and our sister mag, Easy Gluten-Free, were delighted to hear about the new range of organic Amino Sauces from The Coconut Company. A gluten-free alternative to soy sauce, this new product is derived from raw coconut sap. The Coconut Company’s All-Purpose Amino Sauce tastes like a rich soy sauce with a slightly sweet, garlic aftertaste, but with reduced salt and no gluten. The Coconut Company has also launched two exciting variants of the sauce. The Teriyaki Organic Amino Sauce offers a savoury sweet flavour infused with ginger, while the Barbecue version is rich and tangy. Both are great as marinades and dressings, in stir-fries or on sushi. Available from www.thecoconutcompany.co or www.amazon.co.uk. RRP €5.80/£4.99 per bottle.

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news

Celebrating a year of food and drink

Throughout 2016, Northern Ireland will be showcasing and developing the best of their food and drink, as well as the people and passion that go into rearing, making, cooking and serving it. Every month has a theme and there will be no shortage of things to keep your mouth watering and your tastebuds tingling. See www.discovernorthernireland.com/yearoffoodanddrink2016 for details.

EAT & DRINK BELFAST RESTAURANT WEEK 2016 Eat & Drink Belfast Restaurant Week will make a welcome return to the city in October to celebrate the best local food and drink on offer. Running from 8-16th October, Belfast's eateries will showcase the passion that goes into making, cooking and serving up the very best of fresh local produce. Walk around Belfast and you’ll find yourself in the centre of a food and drink renaissance. Northern Ireland’s capital has become a hive of high-grade chefs, producing some seriously exciting dishes and offering everything from Michelin Star fine dining to exciting eateries, gastropubs and quirky restaurants. Tuck into bespoke menus, special offers and unique events, all served up from breakfast to express lunch, classic afternoon teas, sumptuous fine dining and everything in between. Northern Ireland Great Taste Award Winners 2016 Food and Drink companies are recognised in the 2016 UK Great Taste Awards, widely recognised to be the Food Oscars. Thirteen local products from eight companies were awarded the highest accolade of three gold stars for their products in the prestigious annual event organised by the UK Guild of Fine Food, with 84 local companies securing almost 303 gold stars in total. Some of the eight gold star award winners include Clandeboye Estate, Suki Teahouse, Dale Farm, Rooney Fish, Kearney Cheese Company, Hannan Meats, Thompson Family Teas and Abernethy Butter. The record-breaking achievements of Co. Down-based Hannan Meats with 36 product awards this year is truly impressive and makes it the most successful company in the UK and Ireland in the competition's history. This year's awards was truly an important and fitting showcase of the pure natural quality of Northern Ireland Food and Drink!

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Back-to-school health

Make the back-to-school grind a little easier with healthy lunchbox advice, tips and ideas from Caroline O’Donovan, Nutritionist with the National Dairy Council. Don’t forget that a school lunch is one of your child’s three meals of the day, so it’s important that they get nutritionally balanced lunches and snacks. A packed school lunch should contain all of the major food groups:  1 portion of starchy carbohydrate  1 portion of meat or meat alternative  1 portion of dairy

 1(+) portion of vegetable  1(+) portion of fruit  A drink of water and/or milk

DID YOU KNOW?

• The Department of Health’s Healthy Eating Guidelines recommend three servings from the ‘milk, yoghurt and cheese’ food group each day, and five servings for anyone aged 9-18 years. • Examples of one serving include a 200ml glass of milk, 125ml of yoghurt and 25g (a matchbox-sized piece) of Cheddar cheese. • Calcium is recognised for its important role in normal bone growth and development, with childhood and the adolescent years particularly important for forming healthy bones. • Don’t forget there is more to milk and dairy than calcium! One glass of milk also provides protein, potassium, phosphorus, iodine, Vitamin B2 and Vitamin B12.

Why not check if your child’s school is registered with the School Milk Scheme? This is a convenient and affordable way to help your child meet their recommended intake from the ‘milk, yoghurt and cheese’ food group. The National Dairy Council has produced ‘Nutrition & You’ booklets for children and teenagers, which are endorsed by the Irish Nutrition and Dietetic Institute (INDI). These booklets provide tailored information across a variety of topics such as: healthy eating; keeping active; body weight; lunchbox tips; and bone and dental health. Download for free at www.ndc.ie/publications. For more information, email hello@ndc.ie.

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CORNER

THE NO-COOK COOKBOOK

MAMMISSIMA

THE WHISKEYS OF IRELAND

By Elisabetta Minervini Published by Bloomsbury €26/£20

By Peter Mulryan Published by O’Brien Press €19.99/£14.99

By Sharon Hearne-Smith Published by Quercus €23.20/£20

Mammissima is a collection of family-friendly recipes from the region of Puglia, at the heel of Italy’s “boot,” where food is rustic, light and nutritious. This is simple, no-frills Italian cooking without spending hours in the kitchen: as Minervini says, the book is for busy parents who have little time on their hands but "still want to give their families delicious, healthy food." Think pan-cooked prawns with tomatoes, lamb steaks with scrambled peas, Italian meatloaf, focaccia bread, asparagus and carrot risotto, a simple yoghurt cake or chocolate almond bites. Ideal for children, adults and fussy eaters alike, yet with many of them still interesting enough for entertaining, we can already see these recipes being used in our kitchens time and time again. Buonissimo!

We’ll be the first to admit it: we love Irish whiskey. While we may be seasoned tasters of this delicious source of national pride, it turned out we had a lot to learn about its history — that is, until this book found its way to our desks. A truly comprehensive guide, it takes the reader through a tumultuous history spanning from the first incarnation of whiskey distilled in 15th century monasteries right through to the current revival in the whiskey industry, and we were both surprised and delighted to be learning intriguing new facts from the very first page. With detailed information on the whiskey-making process and some extremely useful tasting notes, this is a must-read for anyone partial to a drop of the auld uisce beatha. You'll be a connoisseur in no time.

It's no secret that we love to cook. Even for us super-foodies, however, there are days when it seems like too much effort even to turn on the oven. Enter Sharon Hearne-Smith with her innovative new cookbook, packed to the brim with fresh and tasty recipes — no cooking required! You might be forgiven for assuming the recipes don’t go far past assembly, but our minds were blown by the sheer variety of dishes included. With novel versions of everything from bouillabaisse to risotto, paella to pad Thai and falafel to apple tart, this is one of the smartest cookbooks we’ve seen in a long time and will be put to work frequently on those evenings when it all just seems too much.

ONE PAN, TWO PLATES: VEGETARIAN SUPPERS By Carla Snyder Published by Chronicle Books €18.50/£15.99 The dedication says it all, really: “To all the time-starved souls who like to cook, love to eat, but hate to wash dishes.” That would be us, then! This book isn’t aimed at vegetarians per se, but rather at those of us who would like to cut down a little on meat and fish and incorporate more veggie-based meals into our weekly rotation. We love the no-fuss approach: every recipe is quick, straightforward and healthy without being remotely boring or restrictive, and we can’t stress enough how much we adore one-pan cooking. The crunchy black bean tacos get our vote, as do the root vegetable tarte tatin and the fig pizza with Brie and rocket. We’ve been eyeing up the fried aubergine stack with buffalo Mozzarella, chermoula and pine nuts for days. Sans dessert chapter, this isn’t one that will feed your sweet tooth, but you’ll save so much time washing up, you won’t even care. 12 Easy Food

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SEPTEMBER 2016

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SCHOOL'S

1.

IN

2.

Your little ones will be the coolest in class with these colourful lunch options

4.

3.

5.

6.

8

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1. “All you need is lunch” bag www.harveynorman.ie €4.90/£4.25 2. Guitar Case lunchbox www.firebox.com €18.69/£16.20 3. Snackeez cup (holds drink and snack) www.littlewoodsireland.ie €13/£11.30 4. Round fruit lunchbox Tiger stores nationwide €3/£2.60 5. Lego lunchbox with handle www.littlewoodsireland.ie €19/£16.50 6. Set of three Colourful Creature snack boxes www.dotcomgiftshop.com €5.95/£5.15 7. Shark lunchboxes Tiger stores nationwide €2/£1.75 8. Erforderlig lunch bag IKEA stores €5/£4.35.

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COMPETITIONS

S POSTAL EvaNntTRinIEstructions

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WIN A BELFAST BREAK WITH TICKETS TO THE BBC GOOD FOOD SHOW! Tourism Northern Ireland is celebrating the Northern Ireland Year of Food and Drink 2016 by offering one lucky reader the chance to win a short city break to Belfast with tickets to the BBC Good Food show, which will be staged at Belfast’s Waterfront Hall from 14-16th October. This fantastic prize includes a two-night stay for two people in the stylish four-star Malmaison Hotel Belfast, with a full Irish breakfast each morning and a pair of passes to the show. Offering an opportunity to meet some of the region’s best producers of food, drink and artisan products and state-of-the-art kitchenware and gadgets, the BBC Good Food Show’s Super Theatre will also play host to well-known TV chefs over the course of the weekend, including Paul Hollywood, the Hairy Bikers, James Martin and Paul Rankin.

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For a chance to win, email your contact details with BELFAST in the subject line to competitions@easyfood.ie. For more information about places to stay or things to see and do, contact Tourism Northern Ireland on Callsave 1850 230 230 or visit on www.discovernorthernireland.com Terms and conditions Entrants must be over 18. Closing date for receipt of entries is 30th September. Prize includes accommodation in a double room on 14th and 15th October 2016. Prize is as stated and non-transferable. Travel is the winner’s own responsibility, as is any item, service or cost not expressly stated to be included in the prize. See www.discovernorthernireland.com/CompetitionTerms-and-Conditions-A2778 for full terms and conditions.

SEPTEMBER 2016

26/08/2016 12:40


WIN €100 WORTH OF PYREX PRODUCTS! When it comes to glassware, there’s nothing more trustworthy than a piece of Pyrex. From preparing speedy mid-week meals to perfecting a Sunday roast, Pyrex products have become an essential choice for whatever is on the menu. Their product selection has grown to include ceramic ovento-tableware, metal bakeware and ovenware as well as highquality pots and pans, including aluminium, stainless steel and cast iron products in both induction and non-induction. This month, Pyrex are offering €100 worth of cookware including essential items from their glass and non-stick metal ranges. A great mix to add to your ever-growing collection of cookware! For a chance to win, simply email your contact details to competitions@easyfood.ie with PYREX in the subject line.

WIN DINNER FOR 2

The award-winning and critically-acclaimed Artisan Restaurant, located in Galway’s Latin Quarter at Number 2 Quay Street, has just launched a new contemporary Irish menu. The new lunch and dinner menus are centred around wild and foraged ingredients from Ireland’s west coast. Situated upstairs from the famous Tigh Neachtain pub in the heart of Galway, the dining space is bright and modern with views of bustling Shop Street and Quay Street. You can view the new menus at www.artisangalway.com or by following #ArtisanGalway. Three lucky winners now have a chance to win dinner for two from Artisan's special three-course menu! To enter, simply email your contact details and the answer to the question below to competitions@easyfood.ie with GALWAY in the subject line: ON WHICH FAMOUS STREET IN GALWAY IS ARTISAN RESTAURANT LOCATED? Terms and conditions: Prize includes two dinners from the three-course House Menu; beverages not included. Artisan Restaurant, No. 2 Quay Street, Galway @Artisan_Galway @ArtisanGalway

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A taste of

NORTHERN IRELAND Some of our favourite recipes, tips and travel information to celebrate Northern Ireland’s Year of Food and Drink

W

e love celebrating local food and producers, so we were beyond excited to hear about Northern Ireland's Year of Food and Drink 2016 at the beginning of the year. With a few months still to go, there’s still so much to see, do and — most importantly — to eat! There’s really no better time for visitors to get a real taste of everything Northern Ireland has to offer; trust us, we’ve made a few trips ourselves already this year! We’re delighted to share some recipes here to show the how the epic landscapes, traditions and people make the food heritage of Northern Ireland so special. You can try these recipes at home, but why not make a little trip up north to experience all these local treasures first-hand? To help you on your way, we’ve listed some expert travel tips along with each recipe, and don’t forget to enter the competition on p.14 for a chance to win a food lover’s weekend break to Belfast!

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travel special Northern Ireland

Which local ingredients should visitors be sure to try? Ireland’s such a small country that we share a lot with the Republic, but I would definitely recommend that you try potato farls and soda farls — both types of Northern Irish bread that had a heavy Scottish influence.

Paul Rankin, celebrity chef and champion of local Irish food, gives us the low-down on everything that makes Northern Ireland a top foodie destination. How has the food scene in Northern Ireland changed over the past 10 years? Well, I think it's got much more depth than it has ever had. Back in those days, we had great top end restaurants and good cafés, but nowadays we have a real spread of everything from posh restaurants to casual fish eateries, gastro pubs and fantastic smallscale producers. It’s almost a third generation of chefs and restaurant owners, resulting in a wide variety that we just didn’t have before. What about over the past 30 years? Thirty years ago there was almost nothing here – we were walking about in the ashes of the Troubles. People didn’t tend to go and eat in Belfast much because they were afraid. Little by little, serious restaurants started to open. The food scene is a part of what we’ve been going through, and we’ve come a long, long way in 30 years, believe me.

Do you have any favourite craft breweries or local drinks producers? The Hilden Brewery is always one of the great ones. It is now the oldest independent brewery on the island of Ireland, and has been going from strength to strength in recent times. If you're in Belfast itself, you could visit Molly’s Yard restaurant, which is owned by Hilden. Cider drinkers should definitely sample the Armagh Cider Company’s brilliant dry cider. Where is your favourite weekend destination to rest, relax and eat well? Definitely the north coast. I recommend staying in the Bushmills Inn — it does lovely food and makes a good base. From here, you could tour nearby breweries and distilleries, visit the Giant’s Causeway or head into Portrush for a day. Maybe spend an afternoon relaxing at one of the beautiful northern beaches or playing golf, then have a casual dinner of fresh local seafood at Harry’s Shack. The perfect weekend getaway! What are your favourite traditional recipes to cook at home? The one I cook the most is my Mum’s Irish broth. I make it with good quality chicken, soup vegetables, a really good homemade

chicken stock and some barley or rice. I also never get fed up of eating champ! What do you think makes Northern Ireland a great foodie destination for visitors from the Republic? There is such amazing breadth and depth to the food scene nowadays, and many restaurants up here are embracing really important food values such as buying locally, listing their suppliers on the menu and keeping food simple and pure. We really are blessed with a wealth of great Irish produce. What do you think visitors are most surprised by during a trip up north? I have to say, when I have people visiting from the Republic of Ireland or from England, they are always overwhelmed by the friendliness and hospitality in Belfast; it’s a much smaller city than Dublin, and it feels like it. People really warm to that. It feels authentic and very welcoming. What has been the most exciting development from the 2016 Year of Food and Drink? I think it has thrown people from all walks of food and drink together. There has been plenty of enthusiasm, and it’s helped to build a great awareness of the fantastic products here in Northern Ireland. People aren’t always aware of the small cheesemaker, the new cider producer or the guy making great artisan butter down the road. The Year of Food and Drink has helped bring those small-scale producers into the spotlight.

What would be the must-visits for a foodie making their first trip to Northern Ireland? That depends what you’re into! St. George’s Market on a weekend is a must-visit: it has a great buzz and some fantastic local suppliers. If you’re looking for top-end food, book a table in one of Belfast’s Michelin-starred restaurants. I’d also recommend getting up to the north coast. The busiest restaurant in Northern Ireland, Ramore, is up in Portrush. You could also plan your visit around one of our food festivals, such as the Hillsborough International Oyster Festival in late August or the Belfast Craft Beer Festival in April.

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Smoked chicken, pancetta and leek fettuccine Serves 4 This recipe was provided by Coppi, Belfast. 1 tbsp olive oil 1 medium shallot, finely diced 4 garlic cloves, crushed 150g pancetta, chopped into 1cm cubes 100g leeks, washed and thinly sliced 200ml white wine 300ml cream 200g smoked chicken fillets, thinly sliced 600g fettuccine pasta To serve: 50g parsley, finely chopped 100g Pecorino, shaved Fresh bread 1 Bring a large pot of salted water to a boil, making sure the pot is big enough to hold the pasta comfortably. 18 Easy Food

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2 Heat the olive oil in a pan over a medium heat. Cook the shallot and garlic for 3-4 minutes until softened but not coloured. Turn the heat up slightly and cook the pancetta for 5-6 minutes until golden all over. Add the leeks and cook for another 3-4 minutes until softened. 3 Turn the heat to high and add the white wine to the pan. Bring to the boil and allow to bubble until reduced by two-thirds. 4 Add the cream and bring to the boil, then reduce the heat to a gentle simmer. Cook for 4-5 minutes or until the sauce has thickened and has a glossy consistency. Toss in the sliced chicken and remove the pan from the heat while you cook the pasta. 5 Cook the pasta in the pot of salted boiling water. Drain the pasta and add to the hot sauce. Toss the pasta and sauce together and mix well. 6 Add the parsley and season to taste. Toss together one last time and serve in a large bowl, top with shaved Pecorino and accompanied by plenty of fresh bread.

Foodie travel tip WHERE TO EAT: Coppi s buzzing Right in the heart of Belfast’ ast’s first Belf is pi Cathedral Quarter, Cop ired by insp t, cichetti bacari/restauran ed after nam and those found in Venice Coppi. sto Fau cycling legend Angelo e's Square WHERE TO VISIT: St. Ann ction of colle a to e hom This square is and is nts, aura rest ry pora thriving contem Plaza. n pea Euro the to nt Belfast's equivale t for poin l foca a is it r, yea Throughout the us vario of part as es anc outdoor perform also is It city. the in ivals popular arts fest inning, home to The MAC, an award-w opened ue ven ts ti-ar mul contemporary, ance orm perf and ries with several galle . oors fl y man r ove ad spaces spre

Per Serving 813kcals, 33.8g fat (15g saturated), 66.5g carbs, 1.6g sugars, 51g protein, 0.9g fibre, 1.202g sodium

SEPTEMBER 2016

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travel special Northern Ireland

Homity pie Serves 4 This recipe was provided from The Natural Cook by Tom Hunt (Published by Quadrille, €24/£20) Photography: Laura Edwards. For the shortcrust pastry case: 200g plain flour, preferably spelt, plus more to dust 100g cold butter, cut into small cubes Pinch of salt 4 tbsp cold water 1 egg, lightly beaten For the filling: Glug of light olive oil 1 large onion, sliced 1 leek, finely sliced 2 garlic cloves, roughly chopped 1 sprig of thyme, leaves picked 500g potatoes, steamed until soft 150ml double cream 4 sprigs of parsley, roughly chopped 200g mixed cheeses (use up odds and ends) 1 To make the pastry case, place the flour, butter and salt in a blender and blend until combined, then add the water. Pulse-blend three times, adding another spoonful of water if it is not forming into a ball, then bring together with your hands. Wrap in a cling film and place in the fridge for 30 minutes. 2 Preheat the oven to 190°C/170˚C fan/gas mark 5. 3 Roll out the pastry on a lightly floured surface to about the thickness of a pound coin. Use the pastry to line a 20cm tin, making sure it is pushed down into all the corners and that it overhangs at the top (this will stop the pastry shrinking back). Prick the pastry all over with a fork to prevent it from puffing up. 4 Bake in the oven for 20 minutes until just cooked. This is called blind baking. Trim the excess pastry from the edges with a knife. Brush with the beaten egg, filling any holes or cracks, then return to the oven for three minutes. Allow to cool. 5 Heat the olive oil in a pan over a medium heat and cook the onion, leek, garlic and thyme slowly for 20 minutes until soft and caramelised. Mix in the potatoes, cream and parsley. Taste and season generously. 6 Fill the pastry case with the potato mixture. Grate hard cheese and cut soft cheese into small pieces, then arrange on top. The pie www.easyfood.ie

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Foodie travel tip

should be almost overflowing. 7 Bake in the hot oven for 10-15 minutes, until the cheese has melted and is bubbling with some charred spots. Allow to cool a little before serving. 8 The pie keeps well in a sealed container in the fridge for 4-5 days.

Per Serving 729kcals, 42.1g fat (24.6g saturated), 66.3g carbs, 4.1g sugars, 22.6g protein, 5.4g fibre, 0.496g sodium

WHAT TO EAT: Comb er potatoes Grown in sheltered soi l around Strangford Lough, County Down, the Comber is a world-class potato wit h a distinct nutty flavour. Having been gra nted the elite EU PGI status in 2012, it’s great to see Comber Earlies now am ong some of the world’s most distinc tive foods, in the same league as Parma ham, Roquefort cheese and Champagne. WHERE TO TRY IT: The Poacher’s Pocket, Lisbane or the Old Sch oolhouse Inn, Comber, County Down .

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Foodie travel tip

WHAT TO EAT: Lamb Lamb from Northern Ireland is perhaps the best in the world. It’s in such demand that The Meat Merchant in Moira sell it to top chefs and retailers throughout the UK and Ireland. Owned by Peter Hannan, the business had record-breaking success at the Great Taste Awards 2016, achieving 36 product awards, a record number for a single food manufacturer in UK and Ireland. In doing so, they secured a record total of 59 stars.

Traditional mussels Serves 2 This recipe was provided by James Street South, Belfast. 1.8kg mussels 1 knob of unsalted butter 4 garlic cloves, finely chopped 1 onion, finely chopped 1 glass of white wine 3 tbsp double cream Fresh parsley Black pepper To serve: Crusty bread

Oriental lamb stirfry Serves 2 This recipe was showcased by LMC demonstrators Liz Brown and Wenda Bristow at the 2016 Balmoral Show. 1 tsp sunflower oil 225g Northern Ireland Farm Quality Assured lean lamb leg steaks, cut into thin strips 1-2cm root ginger, sliced 2 tbsp soy sauce 2 garlic cloves, crushed 150g pre-cooked white flat noodles 100g sugar snap peas 2 heads of pak choi, roughly chopped Handful of spinach 50g beansprouts 1 red pepper, deseeded and finely sliced 3 radishes, finely sliced For the dressing: 2 tbsp fresh coriander leaves, chopped 20 Easy Food

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2 tbsp fresh basil, chopped 1 red chilli, deseeded and finely chopped 1 tbsp sweet chilli sauce 1 tsp soy sauce 1 Heat the oil in a large hot non-stick wok or saucepan and cook the lamb for 3-4 minutes until browned. 2 Add the ginger, soy sauce and garlic and cook for a further 1-2 minutes. Add the pre-cooked noodles, sugar snap peas, pak choi, spinach, beansprouts, red pepper and radishes and stir-fry gently for a couple of minutes. Transfer to a large bowl. 3 In a bowl, mix together the ingredients for the dressing. Drizzle the dressing over the lamb stir-fry and serve.

Per Serving 432kcals, 12.8g fat (3.6g saturated), 37.3g carbs, 7g sugars, 40.9g protein, 5.4g fibre, 1.264g sodium

x

1 Before cooking, discard any mussels which do not close tight once given a tap on the counter. Wash and de-beard all the mussels. 2 Melt the butter in a large saucepan over a high heat. Add the garlic and onion and cook for one minute, then add the wine and bring to the boil. Add the mussels, put the lid on the pan and cook for four minutes or until all of the mussels have opened. Stir in the cream and chopped parsley and season with black pepper. 3 Discard any mussels that have not opened in the cooking process. Serve with crusty bread for dipping into the delicious sauce. Per Serving 444kcals, 20.2g fat (10.1g saturated), 20g carbs, 3g sugars, 31.6g protein, 1.8g fibre, 0.777g sodium

Foodie travel tip WHERE TO VISIT: James Street South Restaurant Chef Niall McKenna is owner of a portfolio of fantastic restaurants in Belfast including James Street South, Hadskis and Cast and Crew, as well as a cookery school. The menus focus on classic cooking using the best of locally-sourced produce, with signature dishes including Strangford Lough Bouillabaise and Organic Lamb. SEPTEMBER 2016

26/08/2016 12:42


travel special Northern Ireland

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Glenarm pulled beef Serves 6-8 This recipe was showcased by Kevin Osbourne, Ballygally Castle Hotel at the 2016 Balmoral Show. For the pulled beef: 1 tbsp paprika 1 tbsp cumin Sprig of rosemary, leaves picked and finely chopped Sprig of thyme, leaves picked 2 garlic cloves, crushed 1 tbsp mixed spice 30ml Broighter Gold rapeseed oil 500g Glenarm Estate Beef brisket For the horseradish slaw: 250g fresh horseradish, grated ¼ of a head of white cabbage, shredded 1 carrot, grated ½ an onion, finely sliced 400g mayonnaise 22 Easy Food

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To serve: Soft white rolls Tomatoes, sliced Little Gem lettuce, sliced Skinny chips 1 In a bowl, combine all of the ingredients for the horseradish slaw. Stir well together, then place in the fridge until ready to use. 2 For the beef, combine the paprika, cumin, rosemary, thyme, garlic, mixed spice and rapeseed oil in a bowl. 3 Score the beef with a sharp knife and rub all over with the spice mix. Leave in the fridge overnight to marinade. 4 When ready to cook, preheat the oven to 160˚C/140˚C fan/gas mark 3. Place the brisket in a roasting tray with a cupful of water. Cover with foil and cook for 3-4 hours until very tender. Shred using tongs or two forks. 6 Serve the pulled beef in soft white rolls with sliced tomato and Little Gem lettuce, accompanied by the horseradish slaw and some skinny chips.

Foodie travel tips WHAT TO EAT: Beef Northern Ireland’s farmers’ high standards for their land and livestock deliver top-quality, traceable beef to consumers and restaurants across the country. WHERE TO VISIT: Glenarm Estate Glenarm Estate is producing some of the world’s finest beef. Their multi-award-winning beef is aged for 28 days in a Himalayan salt chamber and sold to some of the finest restaurants across Europe. The Walled Garden situated in the grounds of Glenarm Castle is one of Ireland’s oldest walled gardens, dating from the 18th century. Glenarm is situated on the majestic Causeway Coastal Route: with unrivalled coastal scenery, iconic attractions and great places to eat and stay over, you'll see why it's been rated as one of the world's top road journeys.

Per Serving 440kcals, 25.8g fat (4.6g saturated), 30.6g carbs, 8.5g sugars, 22.6g protein, 3.3g fibre, 0.629g sodium

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travel special Northern Ireland

Foodie travel tips WHAT TO EAT: Seafood The clear waters around Northern Ireland, along with its loughs and rivers, have some of the finest fish and seafood in the world, giving rise to some mouthwatering dishes. Try the delicate flavour of Lough Neagh eels (with PGI status), Kilkeel’s king scallops, Portavogie prawns, Glenarm organic salmon or oysters and mussels from Strangford Lough. WHERE TO VISIT: Ewing Seafood Belfast’s oldest fishmonger is a familyrun business which has been supplying a wide range of fresh fish — including smoked salmon, cod loins and other seafood — throughout Belfast and the rest of Northern Ireland since 1911. There’s an array of tasty crustaceans on menus and fish counters all over Northern Ireland. A good place to start? The Mourne Seafood Bar in Dundrum.

Comber early potato “risotto” with pale smoked haddock Serves 6 This recipe is provided by Jay Eisenstadt from The Stormont Hotel. 1 tbsp Broighter Gold rapeseed oil 30g Hannons Dry Cured Bacon, finely diced 60g shallots, finely chopped 2 garlic cloves, crushed 450g Comber Early potatoes, washed, peeled and cut into ½cm dice 90g wild mushrooms, chopped 60ml white wine 250ml vegetable stock 250ml double cream 1 tbsp Parmesan, grated 1 tbsp Romano cheese, grated 30g butter Salt and black pepper For the haddock: 6 x 120-130g portions of Ewing’s pale smoked haddock 60g butter 1 Heat the rapeseed oil in a heavy-bottomed pan over a medium heat. Cook the bacon for 2-3 minutes until just browned. Turn the heat to low and add the shallots and garlic. Cook www.easyfood.ie

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for 3-4 minutes until they are just softened but not coloured. 2 Add the diced potatoes and cook over low heat for 2-3 minutes. Add the mushrooms and continue to cook for a 3-4 minutes. 3 Add the white wine and simmer for two minutes. Add the vegetable stock and simmer, uncovered, stirring continuously to allow the stock to reduce. 4 When the potatoes have fully absorbed the stock, begin adding the cream a little at a time, stirring constantly. 5 When all of the cream has been added, stir

in the cheeses and butter. Season to taste. 6 For the haddock, heat a heavy pan over a medium heat. Add the butter. When melted, add the haddock, skin side down. Cook for 3-4 minutes, then flip the fillets over and cook for another 3-4 minutes until just translucent. 7 To serve, place a portion of the "risotto" in each serving bowl and top with a haddock fillet. Garnish with fresh herbs. Per Serving 399kcals, 20.9g fat (10.6g saturated), 13.7g carbs, 1.2g sugars, 36.9g protein, 2.1g fibre, 1.347g sodium

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Foodie travel tips WHAT TO EAT: Bramley Apples The orchards produce more than 40,000 tonnes of Armagh Bramley apples each year – that’s 35 million apples! WHERE TO VISIT: Armagh Know as the Orchard County and home of the Bramley Apple, another of Northern Ireland’s superstar PGI status products, Armagh loves its apples — it bakes them in pies, creates delightful apple juice (P McCann & Sons) and tasty cider (Armagh Cider Company), and even has an entire festival dedicated to them (the Armagh Food and Cider Festival takes place from 5-9th October). 100g caster sugar 1 tbsp Calvados (or regular brandy)

Armagh apple galette Serves 8 This recipe was provided by James Street South, Belfast. For the pastry: 125g plain flour Pinch of salt Pinch of sugar 24 Easy Food

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85g cold butter, chopped into 1cm cubes 4 tbsp cold water For the galette: 4-5 apples 25g butter 100g caster sugar For the sauce: 500ml apple juice

1 For the pastry, combine the flour, salt and sugar in a bowl. Rub in the butter, either by hand or using a mixer. 2 Add the water and bring together into a ball, but do not over mix. Wrap the ball in cling film, flatten out slightly and place in the fridge for one hour. Once refrigerated, remove from the fridge, unwrap and allow to soften at room temperature for 10-15 minutes. 3 Peel and core the apples, setting the cores and peels to one side for the sauce. Quarter the apples, then slice them as thinly and uniformly as possible. 4 Roll out the pastry into a large circle about 30cm in diameter. Place the pastry onto a baking tray lined with greaseproof paper. Arrange the sliced apples over the pastry, making sure they overlap. Pinch the sides of the pastry casing up to hold the apples in. Place in the fridge for 15-20 minutes. 5 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and remove the galette from the fridge. Melt the butter in a pan and brush over the apples and pastry. Dust with the caster sugar and bake for 45 minutes. 6 Meanwhile, to make the sauce, place the apple cores and peels into a saucepan. Add the apple juice and place over a medium heat for 20 minutes, stirring. Strain through a sieve, then return the sauce to the heat and cook for another 10 minutes until reduced by half. Stir in the Calvados or brandy. 7 When the galette is golden, remove from the oven and place on a wire rack to cool. Serve drizzled with the apple sauce. Per Serving 330kcals, 11.8g fat (7.1g saturated), 57.3g carbs, 41.7g sugars, 2.1g protein, 2.8g fibre, 0.102g sodium

SEPTEMBER 2016

24/08/2016 11:37


travel special Northern Ireland

Foodie travel tips WHAT TO EAT: Honeycomb Known as “Yellowman”, this chewy toffee-textured honeycomb is traditionally produced in Northern Ireland and sold in non-standard blocks and chips. It is often associated with the Auld Lammas Fair in Ballycastle, Co. Antrim (held on the last Monday and Tuesday of August) where it is sold along with other confectionery and dulse, an edible seaweed. WHERE TO STAY: Lough Erne Resort Noel McMeel, Executive Head Chef of Lough Erne Resort in Co. Fermanagh, cooked dinner for the most powerful world leaders, including President Obama, when the hotel hosted the G8 Summit in 2013. The five star hotel in Enniskillen is nestled on a 600-acre peninsula with spectacular views of the Fermanagh Lakelands and boasts a luxurious Thai spa, two championship golf courses and an award-winning restaurant.

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Homemade honeycomb Serves 4 This recipe is provided by Noel McMeel from Lough Erne Resort. 60g butter, plus extra for greasing 300g brown sugar 4 tbsp golden syrup 1 tbsp water 1 tsp vinegar 2 tsp bicarbonate of soda 1 Grease a baking tin with butter and set aside. 2 Melt the butter in a heavy pan over a medium-high heat. Add the sugar, syrup, water and vinegar and bring to the boil. 3 After 2-3 minutes, take a teaspoonful of the mixture and drop it into a bowl of cold water. If the mixture turns into a crisp, brittle ball, it’s ready for the next step. 4 Add the bicarbonate of soda – the mixture will immediately foam up and froth. Keep stirring for 30 seconds, then quickly and

carefully pour the mixture into the prepared tin. Allow to cool, then break into shards to eat. Per Serving 444kcals, 11.5g fat (7.3g saturated), 89.1g carbs, 78.1g sugars, 0.2g protein, 0g fibre, 1.347g sodium

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Foodie travel tips

Clandeboye natural yoghurt pannacotta

To serve: County Down granola

Serves 8

1 Soak the gelatine for the panna cotta in a little cold water until soft. 2 Heat the milk and cream together in a pan over a medium-high heat until they come to a gentle simmer. 3 Squeeze the water out of the gelatine and add to the pan along with the sugar. Remove the pan from the heat and stir until the gelatine has completely dissolved. 4 Allow to cool, then stir in the yoghurt. 5 Pour the pannacotta mixture into glasses and leave to set in the fridge. 6 For the cucumber and mint jelly, soak the gelatine in a little cold water until soft. 7 Heat the wine in a pan over a medium-high heat, then add the cucumber and sugar. 8 Squeeze the water out of the gelatine, add the gelatine to the pan and simmer gently for two minutes. 9 Blend the mixture until smooth using a stick blender, then pass through a sieve. Stir in the

This dish was demonstrated by Kevin Osbourne, Ballygally Castle Hotel at 2016 Balmoral Show. For the pannacotta: 2 sheets of gelatine 150ml fresh milk 150ml double cream 75g sugar 500ml Clandeboye natural yoghurt For the cucumber and mint jelly: 2 sheets of gelatine 100ml white wine 1 cucumber, peeled, deseeded and chopped into small dice 50g sugar 2 sprigs of fresh mint, finely chopped 1 tsp lemon juice 26 Easy Food

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WHAT TO EAT: Clandeboye yoghurt Clandeboye yoghurt is the only cow's milk yoghurt currently made in Northern Ireland, made by hand on an estate in Co. Down from a blend of their Holstein and Jersey milk. Find it on the shelves of Aldi Ireland. WHERE TO STAY: Helen’s Tower Helen's Tower is an enchanting three-storey stone tower available for holiday letting as part of Irish Landmark Trust’s portfolio of restored properties. mint and lemon juice. 10 Allow the mixture to cool, then pour a little over the top of each pannacotta and leave to chill in the fridge to set. 11 Once the pannacottas have set, serve them with some County Down granola. Per Serving 190kcals, 9.6g fat (6g saturated), 22g carbs, 20.3g sugars, 3.6g protein, 0g fibre, 0.048g sodium

For further information on things to see and do and short breaks in Northern Ireland, visit www.discovernorthernireland.com or Callsave 1850 230 230. SEPTEMBER 2016

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

28-42 IN THIS SECTION

SO CORNY P28

Enjoy the fantastic flavour of fresh corn with these easy recipes

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IN A PICKLE P32

Squirrel away the best of the season with these jams, pickles, chutneys and fermentations

PRESERVING TRADITION P36

Chef Noel McMeel shares his favourite traditional Irish preserves and treats to feed friends and family

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MAKE IT YOURS: In the summertime, you can barbecue the ears of corn in their husks for an added smoky flavour.

Gráinne Halligan “This was the first time that my family tried a Mexican street food recipe. It was really simple to make, yet delicious and enjoyed by everyone. With only a handful of ingredients and a short preparation time, it’s an ideal family dish. The lime juice brings out the sweet flavour of the corn and then you get the kick of the chilli – it’s a fantastic flavour combination. I served this dish with some chicken tacos, but it would also be perfect as a simple tasty snack. It would be a great recipe to try on the barbecue next time!”

So Corny Enjoy the fantastic flavour of fresh corn with these easy recipes

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SEPTEMBER 2016

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what's in season? sweetcorn

loves SWEETCORN

SWEETCORN LOVES… ❤ BUTTER ❤ CHILLI ❤ SOUR CREAM ❤ BLACK PEPPER ❤ SALT ❤ GARLIC ❤ CORIANDER ❤ CHICKEN ❤ LIME ❤ PEPPERS ❤ COURGETTE ❤ RED ONION

Delicious with roast chicken!

MAKE IT YOURS: To make this vegetarian, simply omit the bacon and use 2 tbsp butter or coconut oil instead of the bacon grease.

Mexican street corn Serves 8 8 ears of fresh corn, husked Olive oil Salt and black pepper 6 tbsp sour cream Juice of 1 lime ½ tsp chilli powder 60g Parmesan, grated 1 Rub the ears of corn with olive oil and season with salt. 2 Heat a large pan over a medium-high heat. When hot, cook the corn for 8-10 minutes, turning regularly with tongs, until lightly browned all over. Brush the corn with a little more olive oil as needed. If the corn is charring too quickly, lower the heat slightly. 3 In a small bowl, combine the sour cream, lime juice, chilli powder and some salt and black pepper. Taste and add additional lime, chilli or seasonings if desired. 4 To serve, slather the corn with the chilli lime sour cream and sprinkle with grated Parmesan. In the summertime, you can barbecue the ears Per Serving 126kcals, 6.4g fat (2.8g saturated), 15.2g carbs, 2.5g of corn inprotein, their husks for0.097g an added sugars, 4.7g 1.9g fibre, sodiumsmoky flavour.

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Bacon creamed corn Serves 4 8 ears of fresh corn, husked 1 tbsp plain flour 250ml cream 120ml cold water Salt and black pepper 4 streaky bacon rashers 1 Cut the tips off the corn cobs. Hold the corn steady on a chopping board, using a tea towel to protect your hand. Carefully run a paring knife down the sides of each cob to cut off the kernels, then place them in a bowl. 2 Scrape the back of the blade against the cobs to press all of the milky liquid out into the bowl. 3 In a cup, combine the flour with a splash of water and stir into a paste. 4 Add the cream, cold water and flour paste to the corn and stir to combine well. Season with some salt and black pepper. 5 Heat a large pan over a medium heat. Add the bacon and cook on both sides until crispy. Remove the bacon to a plate, leaving the grease in the pan. 6 Return the pan to the heat, add the corn

mixture and turn heat to medium-low. Cook for 30-40 minutes, stirring regularly, until it becomes creamy. 7 Crumble the bacon and stir the pieces into the creamed corn. Taste and add more salt and/or pepper as needed. Per Serving 266kcals, 12.2g fat (4.7g saturated), 31.8g carbs, 5.6g sugars, 11.8g protein, 3.5g fibre, 0.519g sodium

___ JAN ___ FEB ___ MAR ___ APR ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT

In season July to October

___ OCT ___ NOV ___ DEC Easy Food 29

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Great with tacos!

MAKE IT YOURS: Add halved cherry tomatoes, chopped peppers, diced avocado or extra chillies to your personal preference.

Griddled corn salsa Serves 4

1 tsp sugar Salt and black pepper

4 ears of fresh corn, husked 5 tsp extra-virgin olive oil, plus extra for brushing 2 jalapeĂąo peppers, deseeded and chopped 4 tbsp fresh coriander, chopped 1 small red onion, chopped Juice of 2 limes

1 Place a griddle pan on a medium-high heat to warm up. Brush the corn with olive oil. 2 Once hot, add the ears of corn and cook for 15 minutes, or until lightly browned all over, turning regularly. Remove to a chopping board and leave to cool. 3 Hold the charred corn steady on a chopping board, using a tea towel to protect your hand.

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Carefully run a paring knife down the sides to cut off the kernels, then place them in a bowl. 4 Add the olive oil, jalapeĂąos, coriander, red onion, lime juice, sugar and some salt and black pepper to taste. Stir to combine well.

Per Serving147kcals, 8.9g fat (1.4g saturated), 17.8g carbs, 4.6g sugars, 2.4g protein, 2.5g fibre, 0.228g sodium

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In a Pickle Squirrel away the best of the season with these easy recipes for jams, pickles, chutneys and fermentations

includes This jam of honey, blespoons ta o tw ly on amount of n the high a th er th ra a jam. It n found in te s of r a g su ia seeds a perfood ch su d s e se d u d o a als an agent and g in n e re k a ic s a th ia seed l boost: ch and nutritiona ro re, p tein rich in fib s. fatty acid omega-3

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SEPTEMBER 2016

24/08/2016 11:43


what’s in season? jams and chutneys

Healthy blackberry, thyme and chia seed jam Makes 2 jars 150g fresh blackberries 2 tbsp lemon juice 2 tbsp honey 2 tbsp chia seeds 1 tbsp fresh thyme leaves 1 Place the blackberries in a pan and cook over a medium heat for 8-10 minutes until syrupy and juice. 2 Gently mash the fruit to your desired consistency using a potato masher or wooden spoon. 3 Remove from the heat and stir in the lemon juice, honey, chia seeds and thyme. Stir gently to combine, then allow to sit for five minutes to thicken. 4 If you prefer your jam thicker, you may like to add more chia seeds. Stir in one teaspoon at a time, then let the jam sit for 3-4 minutes to see how much it thickens. Add more chia seeds as desired. 5 Store in airtight containers and refrigerate for up to a week. Per 30g Serving 29kcals, 0.9g fat (0.1g saturated), 5.3g carbs, 3.5g sugars, 0.4g protein, 1.6g fibre, 0.376g sodium

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Peach and chilli chutney Makes 3 small jars 1kg peaches, peeled, halved, pitted and roughly chopped 1 small red onion, finely chopped 1 red chilli, deseeded and chopped 2 garlic cloves, crushed 5cm piece of ginger, peeled and grated 120ml malt vinegar 100g white sugar 2 tbsp sweet chilli sauce ½ tsp black pepper 1 Combine all of the ingredients in a large pan over a high heat. 2 Cook for 30-40 minutes or until thick, stirring regularly. 3 Carefully spoon the hot chutney into hot sterilised jars. Cover with a tea towel and allow to cool. Seal and label. Per 30g Serving 68kcals, 0.2g fat (0g saturated), 16.6g carbs, 13.4g sugars, 0.9g protein, 1.4g fibre, 0.001g sodium

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How to sterilise jars • Sterilising glass jars is crucial in order to safely preserve jams, marmalades, jellies, relishes or chutneys. • Buy new jars each time and, once you have used the lids once, buy new lids. Never use the same lids twice. • Inspect your glass jars for scratches, chips or cracks. They must be in pristine condition. • Preheat the oven to 110˚C/90˚C fan/gas mark ¼. • Wash the glass jars and their lids in hot soapy water. While they are still damp, and without touching the insides of the jars or lids, place them open side-up on a baking tray lined with a clean tea towel. Place in the oven for 35 minutes.

• Remove from the oven and carefully pour your hot preserves into the hot jars, leaving about 1cm space and being careful not to touch the insides of the jars. Close the lids. • Turn the jars upside-down and leave them to cool completely. Store in the fridge for up to three months. • To preserve jam for longer outside of the fridge, bring a large, heavy-bottomed pan of water to the boil, then fully submerge the jars in it, lid side up. Leave them in the boiling water for 10 minutes and then, using tongs, remove carefully. Cool completely, then store in a cool, dark place for up to a year, unopened. Once open, store in the fridge. Easy Food 33

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Pickled beetroot Makes 1 large jar or 3 smaller jars 3 medium beetroots 150ml apple cider vinegar 150ml water 1 tsp sea salt 1 tsp sugar 1 allspice berry 2 cloves

4 black peppercorns 1 bay leaf Pinch of dried mustard seeds 1 red onion, sliced 1 Preheat the oven to 220ËšC/200ËšC fan/gas mark 6. 2 Trim any leaves from the beetroots and wrap each one tightly with tin foil, forming individual parcels. Place on a baking tray and bake for 50 minutes. 3 Remove from the oven and allow to cool for at least an hour. 4 Put on a pair of gloves to avoid staining your fingers. Remove the tinfoil. 5 Use a knife to peel the skin from the beetroots, then slice them thinly.

6 Combine the vinegar, water, salt, sugar and spices in a saucepan over a medium heat. Allow the mixture to heat through without letting it boil. 7 Layer the onion and beetroot into a warm, newly-sterilised jar. 8 Using a spoon, remove the allspice, cloves, peppercorns and bay leaf from the saucepan. Pour the pickling liquid over the vegetables and allow to cool, then seal the jar. Once completely cool, keep in the fridge for up to two months.

Per 100g serving: 38kcals, 0.1g fat (0g saturated), 7.6g carbs, 5.5g sugars, 1.1g protein, 1.4g fibre, 0.353g sodium

x : TOP TIP nitely fi e d e W t you end tha recomm es while v wear glo roasted the handling Nobody t. beetroo ink wants p rs e fing !

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SEPTEMBER 2016

24/08/2016 11:45


what’s in season? jams and chutneys

Easy kimchi Makes 2 litres ½ a head napa or white cabbage, sliced into ribbons 3 spring onions Radishes, sliced Cucumbers Carrots Celery stalks Flavourings: 2-3 fresh chilli peppers 3 garlic cloves, peeled 25g fresh ginger 4 tsp fine sea salt 4 tbsp fish sauce 1 tbsp sugar

1 Brush the vegetables to remove any dirt, but don't wash them as you need the microorganisms living on their surface to initiate fermentation. 2 Trim the vegetables. Begin with the cabbage and spring onions, then use your preference of radishes, cucumbers, carrots and/or celery to make up 1.5kg in total. 3 Place the cucumbers, carrots and/or celery in the bowl of a food processor. Add the chillies, garlic and ginger. Whizz together until finely chopped. 4 In a large mixing bowl, combine the sliced and chopped vegetables with the salt, fish sauce and sugar. Mix well. 5 Allow to rest at room temperature for 4-6 hours. The vegetables will release some of their juices.

6 Divide among prepared jars, pressing down as you go to remove any air pockets. Leave 2-3 cm of space at the top. 7 Close the jars and place them on a tray. Allow to ferment at moderate room temperature without disturbing for at least five days, and up to three weeks. Within the first 2-3 days, as fermentation begins, the jars will make noises and may leak some juices. Wipe off any liquid from the jars without opening them. 8 Once open, store in the fridge and eat within a year.

Per 100g serving: 32kcals, 0.3g fat (0g saturated), 6.6g carbs, 3g sugars, 1.6g protein, 1.2g fibre, 1.339g sodium

x MAKE IT YOURS: 30g If you can find it, use d chili un gro n gochugaru (Korea fresh the of d tea ins er) pepp hentic chillies for a truly aut for this g kin ma If r. ou flav ce in sau soy vegetarians, use ce. sau fish the of ce pla

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PRESERVING

tradition

Lough Erne Resort chef Noel McMeel shares some of his favourite traditional Irish preserves and treats to feed friends and family

antry was The Irish P st e third be named th world e th in k o cookbo 5 World at the 201 ookbook C d an Gourm d Awar s!

on For details lise ri e st how to them al se d an jars er baths, in hot wat see p.33.

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SEPTEMBER 2016

24/08/2016 11:47


what’s in season? Irish preserves

Noel’s philosophy:

Find the very best local ingredients. Support farms and grocers that respect the earth. Prepare meals that delight and excite the senses, but don’t get seduced into overcomplicating. Above all else, let the natural flavours of good food shine through.

Irish Pantry By Noel McMeel, with Lynn Marie Hulsman Published by Running Press €25/£18.99

All recipes reprinted with permission from IRISH PANTRY: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love © 2013 by Noel McMeel with Lynn Marie Hulsman, Running Press, a member of the Perseus Books Group. "When most people hear the word confit, they think of savoury foods like duck. In fact, a confit is simply any food cooked slowly over a long period of time as a form of preservation, making confits a natural fit as a pantry staple. The word confit comes from the French word confire, which means “to preserve.” Sweet confits, such as jams and preserves, are cooked with sugar. Acidic ones, such as tomato confits, might be cooked in vinegar. Meats, which are harder to preserve, are generally cooked in fats and oils, such as in the case of duck confit cooked in goose fat. I love this particular recipe for the intense orange flavour that can hold its own in any sandwich, tempered by the sweetness of the long-cooked onion."

Orange-onion confit Makes about 950ml confit 6 large yellow onions 5 tbsp olive oil, divided 100g granulated sugar 475ml orange juice ½ tsp salt 1 Slice the onions from top to tail into thin slices, not crosswise in rings. In a large, heavy bottomed sauté pan or casserole dish, heat two tablespoons of the olive oil over a medium-low heat, then add the onions and www.easyfood.ie

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cook for 45 minutes, stirring occasionally, until tender and golden brown. If they start steaming, add more oil. 2 When the onions have reduced their water content and are browned but not burning, add the sugar. Keeping the heat at medium-low and stirring constantly, cook for about 10 minutes until the onions have softened and caramelised. 3 Add the orange juice, turn the heat to high and cook for another 15-20 minutes until the juice has cooked off almost completely. When the mixture has a jam-like consistency, remove the pan from the heat and add the remaining olive oil and the salt. 4 Ladle into hot, sterilised jars, leaving about 6mm of space. Seal using a hot water bath for 15 minutes. The confit should keep for up

to six months in a cool, dark place, if the jar has been properly sealed. Per 100g Serving 98kcals, 4.5g fat (0.6g saturated), 14.7g carbs, 11.2g sugars, 0.8g protein, 1.3g fibre, 0.076g sodium

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Noel’s way • Add 120ml of red wine vinegar for a pleasant, mouth-puckering twist. • Add 120ml of cassis for an exotic aroma and a slight kick. • Serve as a sauce for slow-roasted meats, such as pork roast, sprinkled liberally with cracked black pepper.

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2 tsp celery seeds 2 tsp smoked paprika ½ tsp ground chilli powder 2 bay leaves 1 small bunch of fresh dill, chopped 90g brown sugar 120ml white vinegar Juice of 1 lemon 1 tsp salt 1 In a large stockpot, simmer the tomatoes, onion, garlic, peppercorns, mustard seeds, allspice berries, cloves, celery seeds, paprika, chilli powder and bay leaves for 1-2 hours, stirring occasionally, until the liquid has reduced by about one third. 2 Remove the pot from the heat, remove the bay leaves and allow the mixture to cool briefly. Blend until smooth using a stick blender, or in small batches in a blender or food processor. 3 Press the puréed tomato mixture through a "In the late summer before the hectic months leading up to Christmas, I love to fill my kitchen with the fresh, earthy smell of this sauce: it’s my twist on the universally loved condiment that is tomato ketchup. It’s inexpensive if you work when the tomatoes are abundant (this is also when they’re at their flavourful best!) and it’s so much tastier and more nuanced than bottled commercial ketchup. When I can, I like to avoid added corn syrups and preservatives. Homemade isn’t always possible, but with this simple

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recipe you’re one step closer."

Spicy tomato and dill ketchup Makes about 950ml 6 large ripe tomatoes, peeled and chopped 1 large yellow onion, diced 3 large garlic cloves, crushed 3 tsp black peppercorns 3 tsp mustard seeds 3 allspice berries 3 whole cloves

wire-mesh strainer or fine sieve, extracting as much juice as you can, and transfer the juice back to the stockpot. 4 Add the dill, brown sugar, vinegar, lemon and salt. Cook the mixture over a medium heat for another 75-90 minutes until it is the consistency of commercial tomato ketchup. Ladle into hot, sterilised jars and store in the refrigerator for up to four weeks. Per 100g Serving 49kcals, 0.5g fat (0g saturated), 10.8g carbs, 7.8g sugars, 1.2g protein, 1.6g fibre, 0.156g sodium

x SEPTEMBER MAY 2016

26/08/2016 14:59


what’s in season? Irish preserves "Farm life taught us to exploit the bounty of nature. Plucking blackberries from their canes and gathering apples that have fallen from trees was light work; gathering English walnuts was another thing altogether. Picking them up was easy enough, but freeing them from their hard outer husks was no small task. We’d take turns with a hammer, cracking them on the stone pathway. There were more than a few little fingers sacrificed to this task! When we tired of the hard labour, we’d line the driveway with them and wait for a car to do the work and crack them open. The best thing about hard work is that it pays off in the end. The fruit we picked and the sweet meat we gleaned from nuts were handed over to our Ma, who turned them into such goodies as Blackberry and Lime Jam, St. Stephen’s Day Chutney and this Date and Walnut Scone Mix. Whether they were eaten straight away or stored for leaner times, we took pride in our work when we enjoyed the sweet results."

Date and walnut scone mix Makes 8 scones For the vanilla sugar (makes 400g): 400g sugar 1 vanilla bean, washed and halved lengthwise For the scone mix: Zest of 1 small lemon 240g plain flour 100g vanilla sugar (see above) 25g non-fat dry milk powder 2 tsp baking powder ¼ tsp salt 80g vegetable shortening 150g dried dates, pitted and chopped 75g walnuts, chopped For the scones: 1 egg, lightly beaten 60ml water Milk, for brushing 1 To make the vanilla sugar, place the sugar into a large, metal mixing bowl. 2 Using the tip of a very sharp paring knife, pry open each half of the vanilla bean, exposing the shiny, oily, deep black seeds. They resemble caviar, and are nearly as precious. Holding the bean flat against your cutting board, scrape out the seeds. 3 Work all the seeds into the sugar using your thumbs and forefingers. The more you mix, www.easyfood.ie

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the more aromatic your sugar will be. 4 Place the empty pods in a sterilised jar and cover with the sugar, leaving at least 1cm headspace. Seal and store in a cool, dark place. Every day for two weeks, turn and shake the contents of the jar to help the vanilla oil mix with the granules of sugar. 5 To make the scone mix, preheat the oven to 130˚C/110˚C fan/gas mark ½. Spread out the lemon zest in a single layer on a baking tray lined with parchment. Bake for 20-30 minutes until crispy and golden. The goal is to dry the zest out so that it will keep well. 6 In a large mixing bowl, lightly stir together the flour, vanilla sugar, milk powder, baking powder, lemon zest, and salt. Cut in the shortening using a pastry cutter or two butter knives until the mixture resembles coarse crumbs. Stir in the dates and walnuts. Store in a large glass jar or resealable plastic bag in

a cool, dry place for up to two months. 7 When ready to make the scones, preheat the oven to 200˚C/180˚C fan/gas mark 6. 8 Place the scone mix in a large bowl. Make a well in the centre and add the egg and water. Mix just until blended and still a little lumpy. 9 Turn out the dough onto a lightly floured surface and knead lightly for 10-12 seconds, just until smooth. Pat into a 1cm-thick circle. Cut into eight wedges and transfer to an ungreased baking tray. Brush with a little milk. 10 Bake for 12-15 minutes or until golden. Transfer to a wire rack to cool slightly, then serve warm, or else allow to cool completely and store in an airtight container in a cool, dry place or in the fridge for up to three days. Per Serving 375kcals, 16.5g fat (3.6g saturated), 52.6g carbs, 26g sugars, 7.6g protein, 3g fibre, 0.099g sodium

Easy Food 39

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"Nothing cheers up a cold and cloudy morning like the tart, vibrant flavour of lemon curd spread across a warm scone or a bit of toast. This one suits my sweet tooth to a T. Use the best butter you can get your hands on to ensure dairy-rich creaminess and balance out the sugar. I’ve heard some beginner cooks say they would shy away from whipping up a batch owing to tales of curdling and the necessity of straining out bits of cooked egg white. Egg whites cook at a lower temperature than yolks do and, without lots of stirring on the part of the cook, white lumps can form in the pot, ruining the lovely, silky texture you want in a curd. With this recipe, you can rest easy, because the blending of the eggs happens in the beginning before the mixture sits over heat. It’s as easy to make as a simple cake, and turns out lusciously smooth, every batch!"

Perfect lemon curd Makes about 460ml 85g unsalted butter 200g granulated sugar 2 large eggs 2 large egg yolks 160ml freshly squeezed lemon juice Zest of 1 lemon ½ tsp salt

"You know it’s summer in Ireland when the cucumber plants start popping. A single plant can produce 30-40 cucumbers, so savvy home gardeners make sure to include a few out the back each year. Leaving the cucumbers too long before picking discourages the plants from producing more, so it’s best to get ’em while they’re hot, so to speak. If you’re planning to preserve these, this scheme works out perfectly, as the smaller, newer cucumbers make the best pickles. Follow this favourite recipe of mine and you’ll have tart and crunchy bites of July sunshine, even in the cold of winter."

Farm-style cucumber pickles Makes two 475ml jars 10-12 small cucumbers 600ml white vinegar 2 tbsp kosher salt 600ml water 40 Easy Food

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4 tsp dill seeds 4 small garlic cloves 16 black peppercorns 1 Wash the cucumbers well. Use a paring knife to trim off the ends. In a medium saucepan over a high heat, combine the vinegar, salt and water and bring to a boil. 2 Sterilise two jars and, while they’re still hot, add half of the dill seeds, garlic cloves and peppercorns to each jar. 3 Pack in the cucumbers as tightly as you can without crushing them and pour the boiling brine into the jars, leaving a 1cm headspace. Seal using a hot water bath for 30 minutes. The pickles should keep for up to one year in a cool, dark place, if properly sealed.

Per 100g Serving 22kcals, 0.2g fat (0g saturated), 2.6g carbs, 0.8g sugars, 0.4g protein, 0g fibre, 1.399g sodium

1 In a large bowl, beat the butter and sugar together with an electric mixer until smooth. 2 In a separate bowl, beat the whole eggs and yolks with a fork until fully blended. Then, a little at a time, add the beaten eggs to the creamed butter mixture, until smooth. 3 Once smooth, mix in the lemon juice and beat for one minute on high speed. The mixture will look curdled in the mixing bowl because of the flecks of butter, but it will become satiny as it cooks. 4 Pour the mixture into a medium-sized, heavy, non-reactive saucepan and cook over a medium heat for 10-15 minutes, stirring constantly, until the curd thickens, never letting it boil. 5 Check for set by coating the back of a wooden spoon and dragging your finger through it. If a distinct track remains, it’s done. Remove from the heat and stir in the lemon zest and salt. Ladle into hot, sterilised jars and refrigerate for up to three weeks. Per 30g Serving 92kcals, 5g fat (2.8g saturated), 11.4g carbs, 11.3g sugars, 1.1g protein, 0g fibre, 0.104g sodium

x SEPTEMBER 2016

26/08/2016 15:00


what’s in season? Irish preserves

www.easyfood.ie

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Easy Food 41

24/08/2016 12:01


IRISH QUALITY FOOD AND DRINK AWARDS & IRISH CAFÉ QUALITY FOOD AWARDS

Shortlists Announced!

As a media partner to the Irish Quality Food and Drink Awards (IQFAs) as well as the Irish Café Quality Food Awards (ICQFAs), we’re delighted to announce that the muchanticipated shortlist of products has been announced!

one of the prestigious awards in a ceremony hosted by Ballymaloe celebrity chef and cookery author Rachel Allen at the Mansion House's Round Room.

Following a wave of over 1,000 entries into the IQFAs and 100 entries into the ICQFAs, judges deliberated at the Dublin Institute of Technology’s School of Culinary Arts and Food Technology to narrow down the products in each category, with winners to be announced in glittering ceremonies on September 8th in Dublin's Mansion House.

Seven products have been shortlisted for the prestigious Small Producer of the Year award, sponsored this year by Dunnes Stores' Simply Better range.

The IQFAs, now in their fourth year, set out to recognise excellence in food and drink product development from a wide variety of companies across Ireland. Over 400 shortlisted food and drink products in 97 categories are now in with a chance to win

www.easyfood.ie

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The Irish Café Quality Food Awards see a shortlist of 11 cafés, and 43 food and drink products across 16 categories are now in with a chance to win a prestigious Irish Café Q award to be presented at the Mansion House's FIRE Restaurant. For the full product shortlists and for more information on the Awards, visit irish.qualityfoodawards.com and irishcafe.qualityfoodawards.com.

IrishQualityFoodAwards @IrishQFAs #IQFA

Easy Food 42

24/08/2016 12:04


larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES

44-54 IN THIS SECTION

WEEKNIGHT WONDERS P44 Handy recipes to make midweek cooking a breeze!

www.easyfood.ie

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A TASTE OF JAPAN P46

Authentic Japanese cooking is easy with these everyday ingredients

CHEESE, PLEASE P50 Cook with versatile cheese for meals that are full of flavour

ALONG THE TAPAS TRAIL P52

These vibrant dishes from Campo Viejo's annual Tapas Trail are perfect for entertaining

Easy Food 43

24/08/2016 15:16


Wee knight WONDERS Handy recipes to make midweek cooking a breeze!

44 Easy Food

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SEPTEMBER 2016

24/08/2016 12:06


larder luck midweek meals

Apple and blackberry crumble Serves 4-6

For the filling: 300g cooking apples 2 tsp lemon juice 30g butter 30g demerara sugar 120g blackberries ¼ tsp ground cinnamon For the crumble: 180g plain flour 90g demerara sugar 90g butter, at room temperature and cubed To serve: Custard or vanilla ice cream 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Peel, core and chop the apples into chunks. Toss with the lemon juice and set aside. 2 Melt the butter and sugar for the filling in the Pyrex Flame over a medium heat. Cook for 1-2 minutes, stirring regularly, until melted. 3 Stir in the apples and cook for three more minutes. Add the blackberries and cinnamon and cook for two minutes. Cover with a lid and turn off the heat. 4 Meanwhile, combine the flour and sugar for the crumble in a large mixing bowl, then rub in the butter until it resembles breadcrumbs. 5 Sprinkle the topping over the fruit in the Pyrex Flame. Transfer to the oven and bake, uncovered, for 15-20 minutes until the topping is golden and the mixture is bubbling. Serve warm with custard or vanilla ice cream.

Chicken and chorizo paella Serves 4

75g chorizo, sliced 2 chicken fillets, cut into bite-sized pieces 1 onion, finely chopped 1 red pepper, deseeded and thinly sliced 2 garlic cloves, crushed 1 tbsp Cajun seasoning 250g paella rice 1 x 400g tin of chopped tomatoes 350ml chicken stock 80g frozen peas 1 Add the chorizo to the Pyrex Gusto+ Sautepan over a medium-high heat. Cook for a few minutes until the chorizo is crispy and has released its oils. Remove to a plate and set aside, leaving the oil in the pan. 2 Add the chicken and cook for five minutes until brown. Remove from the pan. 3 Add the onion to the pan and cook for a few minutes until soft. 4 Add the pepper, garlic and Cajun seasoning and cook for two minutes until softened. 5 Stir in the chicken, chorizo and the rice until coated. Add the tomatoes and the stock. 6 Reduce the heat to medium-low, cover with the lid and simmer for 20 minutes the rice is tender and has absorbed all the liquid. 7 Stir in the peas, cover again and heat through for five minutes before serving. Per Serving 504kcals, 13.1g fat (4.2g saturated), 63.3g carbs, 6.3g sugars, 31.2g protein, 5.3g fibre, 0.636g sodium

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Honey raisin bran muffins Makes 12

Per Serving 364kcals, 16.7g fat (10.3g saturated), 51.5g carbs, 25.7g sugars, 3.7g protein, 3.1g fibre, 0.122g sodium

www.easyfood.ie

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170g plain flour 60g wheat bran 120g raisins

1 tsp bicarbonate of soda 1 tsp baking powder ½ tsp salt 80g butter, at room temperature 60g brown sugar 100g honey 130g plain yoghurt 80ml buttermilk 2 tsp vanilla extract 2 eggs, beaten 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a Pyrex 12-cup Muffin Tray. 2 Stir together the flour, bran flakes, raisins, bicarbonate of soda, baking powder and salt in a large mixing bowl. 3 In another bowl, cream the butter, brown sugar and honey together until fluffy. Beat in the yoghurt, buttermilk, vanilla and eggs. 4 Make a well in the centre of the flour mixture and stir in the liquid mixture until combined. 5 Spoon the batter into the prepared muffin cups and bake for 18-22 minutes until a skewer inserted into the centre of one of the muffins comes out clean. Serve warm, or pack at room temperature for a handy lunchbox option. Per Serving 213kcals, 6.6g fat (3.9g saturated), 36g carbs, 19.8g sugars, 4.1g protein, 1.7g fibre, 0.305g sodium

Easy Food RECOMMENDS Great baking results are guaranteed in the Pyrex Classic Metal 12-Cup Muffin Tray with non-stick interior/exterior coating and a five-year guarantee. Other features include uniquely designed handles, giving added safety and ease of use. Easy to store and suitable to use in the oven and dishwasher.

Easy Food 45

24/08/2016 12:07


A TASTE OF

JAPAN

Authentic Japanese cooking is easy with these everyday ingredients

46 Easy Food

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SEPTEMBER 2016

24/08/2016 12:12


larder luck Japanese cooking

Yakisoba Serves 2 2 portions of egg or ramen noodles Rapeseed oil 1 onion, peeled and finely sliced 2 garlic cloves, peeled and finely diced 1 thumb-sized piece of ginger, peeled and grated A large handful of Savoy cabbage leaves, washed and finely chopped 2 carrots, peeled and cut julienne style A large handful of beansprouts, washed Pickled ginger For the sauce: 1 tbsp Kikkoman Soy Sauce 3 tbsp tomato ketchup 4 tbsp water 3 tbsp Worcestershire sauce 1 tbsp sake or red wine 1 tsp sugar 1 Combine all of the sauce ingredients in a small saucepan and simmer over a medium heat for 10 minutes until thickened. Set aside. 2 Bring a saucepan of water to the boil and cook the noodles according to the package instructions, then set aside. 3 Heat some rapeseed oil in a large frying pan or wok and cook the onion for one minute. 4 Add the garlic, ginger and cabbage and cook for another minute before adding the carrots and beansprouts. Be careful not to overcook the vegetables –– you want them to keep their crunchy texture. 5 Add the noodles and sauce into the stir-fry www.easyfood.ie

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and toss well, continuing to cook for another minute or two. Serve the yakisoba with a side of pickled ginger. Per Serving 299kcals, 2.8g fat (0.6g saturated), 59.1g carbs, 18.9g sugars, 8.5g protein, 5.1g fibre, 1.041g sodium

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Sticky soy chicken wings Serves 4 500g chicken wings For the marinade: 3 tbsp Kikkoman Soy Sauce 3 tbsp honey 1 In a large bowl, mix the Kikkoman soy sauce and honey together to make the marinade. 2 Add the chicken wings and toss to coat evenly in the marinade. Cover with cling film and refrigerate for at least two hours, or overnight if possible. 3 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Spread the wings out onto a baking tray and cook in the oven for 25 minutes, tossing occasionally, or until cooked through. Per Serving 292kcals, 9.3g fat (2.5g saturated), 13.9g carbs, 13.1g sugars, 37g protein, 0g fibre, 0.785g sodium

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Teriyaki salmon and broccoli Serves 4 60ml Kikkoman Teriyaki Marinade & Sauce, plus extra for serving 3 tbsp brown sugar

Easy Food

RECOMMENDS If you enjoy grilled, fried or braised meat or vegetables in a savoury marinade, our Teriyaki Marinade & Sauce is perfect for you. Although it’s probably most popular as a barbecue marinade, it’s also a great way to jazz up fried foods. Teriyaki Marinade & Sauce has a distinctive, full-bodied flavour because it is manufactured on the basis of our classic soy sauce from the four pure ingredients of soy beans, wheat, water and salt.

4 salmon fillets 1 head of broccoli, chopped into florets To serve: Sesame seeds Steamed rice 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and coat a square baking dish with cooking spray. 2 Combine the teriyaki sauce and brown sugar in a small saucepan. Bring to a simmer, stirring occasionally until thick and sticky. 3 Place the salmon into the dish and pour over the teriyaki mixture. Bake for 15 minutes until the fish flakes easily with a fork. 4 Meanwhile, steam or boil the broccoli for 5-7 minutes until just tender. 5 Sprinkle the salmon with sesame seeds and serve with the broccoli, some steamed rice and extra teriyaki sauce on the side. Per Serving 297kcals, 11.4g fat (1.6g saturated), 12.8g carbs, 9.9g sugars, 37.1g protein, 1.3g fibre, 0.795g sodium

x Easy Food 47

26/08/2016 16:56


Chicken katsu curry Serves 2 For the curry sauce: 2 tbsp butter 2 tbsp apple juice 1 tbsp vegetable oil 2 tsp garam masala 4 tsp curry powder 2 tsp Kikkoman Soy Sauce 2 tsp Worcestershire sauce 2 tsp tomato ketchup ¼ tsp cayenne pepper (optional) 3 tsp plain flour 300ml water For the chicken katsu (breaded chicken fillets): 2 chicken fillets Flour, for coating 1 egg, beaten Panko breadcrumbs, for coating Vegetable oil, for frying To serve: Freshly steamed rice Pickled ginger 1 First, make the curry sauce. Melt the butter in a saucepan over a low heat, then stir in the next eight ingredients. Cook for 10 minutes, stirring occasionally. 2 Stir in the flour to make a curry roux. (This can be cooled and stored in the fridge for up to one week.) 48 Easy Food

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3 Stir in the water and bring to a simmer. Cook for a few minutes until it thickens. 4 Lay the chicken flat on a work top and make a horizontal slice halfway through the chicken, being careful not to cut all the way through. Open the chicken like a book –– this will help it to cook more quickly. 5 Add the flour, egg and breadcrumbs to three separate bowls. Coat the chicken in flour, then dip into the egg, shaking off any excess. Finally, coat completely in the breadcrumbs. 6 Heat enough oil for deep-frying in a saucepan until hot. To check if the oil is ready, drop a small breadcrumb into the oil. If it’s the right temperature, the breadcrumb will rise to the top of the oil, sizzle and fry, but it won't brown immediately. 7 Gently lower the chicken into the oil. Cook for a few minutes per side until crisp and cooked through. Remove from the oil and drain on a plate lined with kitchen paper. 8 Slice the chicken while it is still hot and serve with rice, the curry sauce and some pickled ginger on the side. Per Serving 684kcals, 39.3g fat (13.8g saturated), 33.9 g carbs, 5.8g sugars, 47.5g protein, 2.9g fibre, 0.828g sodium

King prawn and avocado salad Serves 1 4 tsp Kikkoman Soy Sauce 2 tsp rice vinegar 1 tsp sesame oil

Easy Food RECOMMENDS Our classic product — naturally brewed soy sauce — is perfect for cooking or seasoning. It’s also suitable for all kinds of dishes, not just Asian ones. Kikkoman Naturally Brewed Soy Sauce is produced in a traditional way with the original four pure ingredients: soy beans, wheat, water and salt. Its distinctive characteristics are its transparent, reddish-brown colour and unmistakable aroma.

1-2 handfuls of mixed salad leaves 1 avocado, sliced Handful of cherry tomatoes, halved 10 king prawns, cooked To serve: Sesame seeds (white, black or a mixture) 1 In a bowl, mix together the soy sauce, rice vinegar and sesame oil. Set aside. 2 Place the salad leaves on a serving plate and arrange the avocado slices and cherry tomatoes over the top. 3 Top with the prawns and drizzle everything with the Asian dressing. Sprinkle with sesame seeds to serve. Per Serving 609kcals, 45.6g fat (9.3g saturated), 34.7g carbs, 11.1g sugars, 22.5g protein, 18.4g fibre, 1.383g sodium

x SEPTEMBER 2016

26/08/2016 15:04


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23/08/2016 11:30


please

CHEESE,

Cook with versatile cheese for meals that are full of flavour

Cheese and chive scones Makes 12

280g plain flour 2 tbsp sugar 2½ tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 110g cold butter, cubed 120g Dubliner Original Cheese, Red or White, grated A handful of chives. finely chopped 250ml buttermilk 1 egg, beaten 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.

50 Easy Food

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2 In a large bowl, stir together the flour, sugar, baking powder, bicarbonate of soda and salt. 3 Rub in the butter until the mixture resembles coarse crumbs. 4 Stir in the grated cheese and chives. 5 Gradually add the buttermilk, stirring the mixture together into a soft, sticky dough. 6 With lightly floured hands, combine the dough into a ball. Place on a lightly floured work surface and bring the mixture together. 7 Roll out the dough into a 1cm-thick round. 8 Use a 6cm pastry cutter to cut out rounds from the dough, gathering up scraps and rerolling the dough to get as many as possible (you should get about 12). Place the rounds on an ungreased baking tray.

Easy Food RECOMMENDS

Dubliner Lighter Cheese is an excellent tasting choice as part of a healthier lifestyle. It’s 33% lower in fat, a good source of Vitamin B12 and an excellent source of top quality protein and calcium — in fact, it’s higher in protein and calcium than standard Cheddar! Why not also try Dubliner Original Cheese and our awardwinning Dubliner Vintage Cheese? Dubliner Cheese comes in blocks and slices with an option of red or white cheese, ensuring that Dubliner Cheese will have something to suit every occasion.

9 Brush the tops of the scones with the beaten egg. 10 Place in the oven and bake for 12-15 minutes or until golden. Per Serving 191kcals, 8.9g fat (5.4g saturated), 21.7g carbs, 3.2g sugars, 6.1g protein, 0.7g fibre, 0.292g sodium

SEPTEMBER 2016

24/08/2016 12:18


larder luck cheesy recipes

Cheesy fish pie Serves 6

For the filling: 400ml fresh milk ½ an onion, thickly sliced 1 bay leaf Salt and black pepper 200g cod fillets, skinned and cut into bitesized chunks 200g smoked haddock, skinned and cut into bite-sized chunks 200g fresh salmon, skinned and cut into bite-sized chunks For the topping: 800g potatoes, peeled and cut into 3cm chunks 40g butter 50ml milk 40g Dubliner Vintage Cheese, grated For the sauce: 40g butter 40g plain flour 100g Dubliner Vintage Cheese, grated 150g frozen peas 200g raw prawns, peeled 1 Pour the milk into a large lidded pan and add the onion and bay leaf. Season with salt and black pepper. Add the fish pieces and bring to a very gentle simmer, then cover with the lid and cook for two minutes. Remove the pan from the heat and leave to stand for 20 minutes. 2 Use a slotted spoon to remove the fish to a plate. Pour the milk through a sieve into a jug, discarding the onion and bay leaf. 3 To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the potatoes are soft. www.easyfood.ie

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4 Drain the potatoes and return them to the pan. Add the butter and milk. Mash until smooth, then season to taste and set aside. 5 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 6 To make the cheesy sauce, melt the butter in a medium saucepan. Add the flour and whisk for 20 seconds. Add the reserved infused milk gradually, whisking constantly. Simmer over a medium heat for 3-4 minutes until the sauce is smooth and thick. 7 Stir in the grated cheese until the mixture is smooth. Stir in the peas and season well. 8 Spread a third of the sauce into the base of a baking dish. Scatter half the fish fillets over the sauce. Arrange half of the prawns on top of the fish and pour over another third of the sauce. Repeat these layers, finishing with the sauce. 9 Spoon the mash over the fish mixture, spreading to the edges. Use the back of a fork to make ridges over the top and sprinkle over the cheese. 10 Place the dish on a baking tray and bake in the centre of the oven for 25 minutes or until the top is golden and the sauce is bubbling at the edges. Per Serving 465kcals, 17.5g fat (9.4g saturated), 64.5g carbs, 6.6g sugars, 41.9g protein, 4.7g fibre, 0.441g sodium

TO FREEZE: Assemble the pie, but do not bake. Cover tightly with a double layer of tin foil. Seal, label and freeze for up to two months. Thaw in the fridge for 24 hours, then bake as per the recipe, adding an extra 15-25 minutes to the cooking time. Ensure the pie is piping hot throughout before serving.

Cheese and potato cakes Makes about 12

750g leftover mashed potatoes, chilled 100g Dubliner Lighter Cheese, Red or White, grated

2 spring onions, chopped 1 egg, lightly beaten 120g plain flour Vegetable oil, for pan-frying Salt To serve: Country-style ham 1 In a large bowl, stir together the mashed potatoes, cheese, spring onions, egg and three tablespoons of the flour until well combined. If the mixture looks too wet, add a little more flour; if it looks too dry to hold together, add one more egg. 2 Using clean hands, divide the mixture into 12 portions. Roll each portion into a ball, then flatten it into a patty about 1cm thick. 3 Place the remaining flour in a shallow dish and carefully dredge each cake in the flour, shaking off any excess. 4 In a large pan over a medium heat, add enough vegetable oil to thoroughly coat the bottom of the pan. 5 Working in batches, cook the potato cakes for 2-3 minutes per side until golden brown. Add more oil to the pan as needed between batches. Transfer to a plate lined with kitchen paper and sprinkle with salt. 6 Pack the potato cakes into lunchboxes with a few slices of country-style ham. Per Serving 159kcals, 7.5g fat (1.9g saturated), 18.1g carbs, 0g sugars, 5g protein, 0g fibre, 0.199g sodium

TO FREEZE: Wrap the potato cakes individually in cling film or tin foil. Place them on a large baking tray in a single layer to avoid squashing them, then freeze. Once the cakes are frozen, you can remove the tray and stack them whichever way is convenient. Defrost them one at a time as needed. Easy Food 51

24/08/2016 12:18


ALONG THE

tapas trail These vibrant dishes from Campo Viejo's annual Tapas Trail are perfect for entertaining

52 Easy Food

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SEPTEMBER 2016

24/08/2016 12:19


larder luck tapas

Restaurant: Cava Bodega, Galway

Mussels with almonds and white wine Serves 6 1kg mussels 200g blanched almonds 1 tsp cumin 1 tsp cinnamon Sea salt 50ml olive oil 50g butter 2 shallots, finely chopped 2 garlic cloves, crushed 150ml white wine A handful of fresh parsley or lovage, finely chopped To serve: Crusty rye bread 1 Wash and de-beard the mussels. If any mussels are open, tap them lightly on a hard surface. If they don’t close, discard them. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Combine the almonds, cumin, cinnamon, a pinch of sea salt and some oil on a roasting tray. Use clean hands to mix the almonds and spices until coated. Roast for 10 minutes until fragrant. Leave to cool. 3 Heat the butter and remaining oil in a large frying pan over a medium heat. Add the shallots and garlic and cook for 1-2 minutes until the onions are slightly brown. The butter should be foaming and have a sweet, nutty aroma. 4 Add the mussels, wine and another pinch of sea salt. Cover the pan with a lid and cook the mussels for about four minutes until they have just opened, giving the pan a shake from time to time. The mussels are cooked when they are all opened; be sure to discard any that don’t open. 5 Add the almonds and parsley to the pan and cook for another minute, tossing to combine with www.easyfood.ie

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the pan juices. Season with salt and spoon into four warm serving bowls. Pour over the cooking liquid and serve with crusty rye bread. Per Serving 488kcals, 35.1g fat (7.4g saturated), 14.8g carbs, 1.6g sugars, 27.1g protein, 4.4g fibre, 0.52g sodium

Restaurant: Bite Club, Galway

West coast crab tacos and zesty guacamole Serves 4 250g fresh crab meat 1 celery stick, finely chopped 1 Granny Smith apple, peeled, cored and finely chopped 1 red chilli pepper, deseeded and finely chopped Zest and juice of 1 lemon 1 bunch of fresh dill, chopped 50g mayonnaise For the guacamole: 2 ripe avocados Zest and juice of 2 limes 1 red chilli pepper, deseeded and finely chopped 2 garlic cloves, crushed To serve: 8 crunchy taco shells 1 Granny Smith apple, grated ½ small head of fennel, grated 1 Pick through the crab meat, removing any bits of shell and squeezing out any excess liquid. 2 Combine the crab with the celery, apple, chilli, lemon zest and juice and dill. Add the mayonnaise and stir to combine. 3 In a separate bowl, mash together all of the guacamole ingredients with a fork. 4 To serve, divide the crab mixture into taco shells

and garnish with grated apple and fennel. Serve the guacamole on the side. Per Serving 368kcals, 25.2g fat (4.7g saturated), 27.8g carbs, 12g sugars, 10.6g protein, 9.3g fibre, 0.49g sodium

x

Restaurant: The Market Bar, Dublin

Chicken and chorizo skewers Serves 2 2 tsp hot paprika 1 tbsp smoked paprika 1 tsp garlic purée 1 tsp ground cumin 1½ tbsp olive oil, plus extra for cooking 2 x 220g chicken fillets, sliced into 8 chunks 100g chorizo, sliced into 8 chunks 4 wooden skewers, soaked in water for 30 minutes 1 Combine the paprikas, garlic, cumin and oil. Add the chicken and marinate for at least 30 minutes. 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Alternate threading the chicken and chorizo onto the skewers. Heat a bit of oil in an ovenproof frying pan over a medium-high heat and brown the skewers for a minute or two per side. 3 Transfer the pan to the oven and cook for 15-20 minutes until cooked through.

Per Serving 711kcals, 45.1g fat (12.9g saturated), 3.3g carbs, 0g sugars, 70.6g protein, 1.4g fibre, 0.79g sodium

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Easy Food

RECOMMENDS Campo Viejo's dedication to authentic Rioja winemaking, alongside the most advanced winemaking techniques available, has allowed them to create modern twists on traditional methods to deliver progressive styles of Rioja that appeal to today’s discerning palates.

Easy Easy Food Food 53 51

24/08/2016 12:20


Restaurant: Brick Lane, Cork

Mediterranean arancini with smoked Spanish chorizo Makes 20 For the arancini: Olive oil 1 onion, finely chopped 2 garlic cloves, crushed 185g arborio rice A pinch of saffron threads 100ml white wine 100ml chicken stock 50g smoked chorizo, chopped 50g sun-blushed cherry tomatoes, chopped 50g Feta, crumbled 100g flour 2 eggs, beaten 50ml milk 200g breadcrumbs For the coulis: 1 ripe mango, peeled and chopped ½ tbsp caster sugar 1 tsp white wine vinegar Juice of ½ a lime Salt 2 tbsp fresh coriander leaves, chopped, plus extra to serve 1 Heat the oil in a saucepan over a low heat and cook the onion and garlic for 10 minutes until soft, but not coloured. 2 Increase the heat to medium and add the rice, stirring for a few minutes until completely coated. Stir in the saffron. 3 Add the wine and leave to bubble for a few minutes, stirring regularly, until reduced. 4 Add a ladleful of the stock, stirring until it has been completely absorbed by the rice. Continue adding the stock, waiting for each addition to be absorbed before adding more, until the rice is cooked. This should take about 54 Easy Food

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15-20 minutes. 5 Remove from the heat and transfer the risotto to a tray to cool. 6 Combine the chorizo, tomatoes and Feta to make the filling. When the risotto has cooled, roll small portions of it around a bit of the filling to make small balls. Refrigerate the risotto balls for 30 minutes. 7 Meanwhile, combine the coulis ingredients in a blender and blitz until smooth. 8 Place the flour in one bowl and beat the eggs and milk in a second. Add the breadcrumbs to a third bowl. Coat each risotto ball in the flour, then dip into the egg mixture. Let any excess drip off, then coat in the breadcrumbs. 9 Heat about 3cm of oil in a frying pan (or heat a deep-fat fryer) until hot and cook the arancini for about 2-3 minutes, turning so they are evenly browned and crisp. 10 Add three spoonfuls of the coulis to each serving plate and top each with an arancino and some chopped coriander. Per Serving 126kcals, 2.6g fat (1g saturated),20.1g carbs, 1.5g sugars, 4.2g protein, 1g fibre, 0.16g sodium

Restaurant: Zaragoza

Chargrilled centre loin lamb chops Serves 4 20g butter Olive oil 1 onion, chopped 3 garlic cloves, crushed A small handful of fresh rosemary, chopped 3 slices Iberico (or Serrano) ham, diced 200g polenta 1l chicken stock 100ml beef stock 3 tbsp cream 8 centre loin lamb chops

Easy Food RECOMMENDS

The annual Campo Viejo tapas trail is the perfect way to sample some of Ireland’s best Spanish-inspired cuisine and tapas dishes. This year’s event was held from June through September, and attendees could purchase tickets for trails through Dublin, Cork or Galway. After gathering for a glass of Campo Viejo Cava at the first appointed restaurant, guests were greeted by the tour guide and the restaurant chef and given a brief introduction to the food and wine being served before tucking in. Keep an eye on www.campoviejotapastrail.ie for information on next year’s trails.

1 Heat the butter and a little oil in a frying pan over a medium heat and cook the onion, garlic and half of the rosemary for 3-4 minutes until soft. Add the ham and stir to combine. 2 Stir in the polenta, then gradually stir in the chicken stock until it has been fully absorbed. Cook for 10-15 minutes until the polenta is light and fluffy. 3 Combine the beef stock in a pan with the remaining rosemary over a medium heat. Bring to a simmer and let the mixture bubble until it has reduced by half. Stir in the cream and keep warm. 4 When the polenta is cooked, scrape it out from the pan and spread onto a baking tray to cool. 5 Heat a grill pan to a medium-high heat and season the lamb. Brush the chops with a bit of oil and cook for 6-8 minutes per side for medium rare. Leave to rest for five minutes. 6 Heat some oil in a frying pan over a medium-high heat. Shape the polenta into large cubes and fry on all sides until browned. 7 Serve the chops with a side of polenta and the creamy sauce poured over. Per Serving 607kcals, 20.2g fat (8.2g saturated), 46.4g carbs, 2.6g sugars, 56.7g protein, 2.9g fibre, 1.3g sodium

SEPTEMBER 2016

24/08/2016 12:20


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

56-74 IN THIS SECTION

WEEKLY MENU PLANNER P56

Keep it simple, keep it quick with a whole week's worth of easy family meals

www.easyfood.ie

EF115_XX Intro Pages New.indd 55

ON A ROLL P66

Turn Ireland's most popular sandwich into a healthy homemade favourite

ARE YOU SANDWICH SAVVY? P68

Test your knowledge of the humble sandwich with this fun quiz

FROM THE BUTCHER'S BLOCK P70

Local butcher Michael Fleming gives us his top tips for preparing school lunches

15 WAYS WITH SEAFOOD P72 Incorporate more seafood into your diet with these easy prawn, cod and salmon recipes

Easy Food 55

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Weekly

MENU PLANNER

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

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SEPTEMBER 2016

24/08/2016 12:22


what's for dinner? weeknight meals

Monday

Potato and cauliflower curry Serves 4 2 tbsp vegetable oil 1 large onion, chopped 1 green chilli, deseeded and finely chopped 1 x 3cm piece of fresh ginger, peeled and grated 3 garlic cloves, crushed 1 tsp ground cumin ½ tsp turmeric 1½ tsp curry powder, or to taste 1 x 400g tin of chopped tomatoes 1 cauliflower, chopped into florets 2 large potatoes, cut into bitesized chunks 200ml vegetable stock Squeeze of lemon juice

tender. If the curry seems too dry when you’re checking and stirring it, add a splash of water. 4 Stir in the lemon juice and divide the curry between serving bowls. 5 Scatter each portion with some chopped fresh coriander and serve with rice, naan bread and natural yoghurt. Per Serving 280kcals, 8g fat (1.6g saturated), 48.4g carbs, 10.1g sugars, 8.1g protein, 10.9g fibre, 0.225g sodium

MAKE IT YOURS: This curry is meant to be on the dry side, but you can add one 400g tin of coconut milk for a creamier version. For a protein boost, add one 400g tin of chickpeas.

x

-free Meat ay! Mond

To serve: Fresh coriander, chopped Rice Naan bread Natural yoghurt 1 Heat the oil in a large pan over a medium heat. Cook the onion and chilli for 8-10 minutes until soft. 2 Add the ginger, garlic, cumin, turmeric and curry powder and cook for one minute longer. 3 Stir in the tomatoes, cauliflower, potatoes and vegetable stock. Cover with a lid and simmer over a low heat for 20 minutes, stirring every five minutes, until the potatoes are

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URS: MAKE IT YO ute minced tit bs su ly You can easi prefer. If yo lamb, if u beef for the omit the n, re ild for ch making this ious is is also delic chilli flakes. Th in aw sl uality cole with good-q e. uc sa t ur yogh place of the

Tuesday Lamb and pistachio kebabs Serves 4 For the lemon garlic yoghurt sauce: 200g plain yoghurt 1 tbsp lemon juice 1 garlic clove, crushed 2 tbsp fresh dill, chopped Salt and black pepper For the kebabs: 500g lamb mince 1 small onion, grated 1 garlic clove, crushed 4 tbsp pistachios, finely chopped or blitzed in a food processor 1½ tsp salt 58 Easy Food

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1 tsp black pepper 2 tsp cumin 1 tsp dried chilli flakes 1 tbsp olive oil To serve: Pitta breads or flatbreads, warmed Lettuce, shredded Tomato, sliced Red onion, sliced Lemon wedges, for squeezing 1 In a small bowl, combine all of the ingredients for the yoghurt sauce. Place in the refrigerator until ready to use. 2 In a bowl, place all of the kebab ingredients

except for the oil. Use your hands to mix until just combined, being careful not to over-mix. 3 Divide the mixture into eight portions and mould each around a skewer, leaving 4-5cm at the end to make them easy to handle. 4 Heat the oil in a large pan over a medium high heat. Add the skewers and cook for 8-10 minutes, turning to brown all sides. 5 Serve the kebabs with pittas or flatbreads, with lettuce, tomatoes, red onion and yoghurt sauce on the side and some lemon wedges for squeezing over. Per Serving 336kcals, 16.4g fat (5.1g saturated), 8.2g carbs, 3.9g sugars, 38.6g protein, 1.5g fibre, 1.017g sodium

SEPTEMBER 2016

24/08/2016 12:23


what's for dinner? weeknight meals

Wednesday

1 x 400g tin of chopped tomatoes 250ml chicken stock

Serves 4

To serve: Crusty bread, warmed Green salad

8 chicken thighs, bone-in, skin-on Salt and black pepper 1 tbsp olive oil 4 streaky bacon rashers, chopped 1 onion, chopped 2 celery stalks, chopped 1 green pepper, deseeded and chopped 3 garlic cloves, crushed 2 tbsp fresh thyme leaves 1 tbsp cornflour 350ml lager

1 Pat the chicken thighs dry with kitchen paper and season with salt and pepper. 2 Heat the olive oil in a large casserole dish over a medium-high heat. Working in batches to avoid crowding the pan, brown the chicken thighs on both sides. Remove the chicken to a plate. 3 Pour out all but one teaspoon of the fat from the pan and return to a medium-high heat. Add the bacon pieces and cook for two minutes. 4 Add the onion, celery, pepper, garlic and thyme. Turn the heat to medium and cook for 10

Beer-braised chicken thighs

minutes longer. 5 In a small cup, stir the cornflour together with two tablespoons of water until dissolved. 6 Add the cornflour mixture to the pan and stir for two minutes. 7 Add the beer, tomatoes and stock. Simmer for 5-6 minutes until the sauce has thickened a little. Return the chicken to the pot and simmer for 20 minutes or until the chicken is completely cooked. Serve with warm crusty bread and a green salad. Per Serving 723kcals, 35.4g fat (10.1g saturated), 15.1g carbs, 4.9g sugars, 77.1g protein, 3.2g fibre, 1.306g sodium

x

Tom McConalogue “This simple rustic dish was full of flavour. I made it twice, once for myself and my wife, and a second time for friends. Everyone gave it the thumbs-up. It was even nicer the following day as the flavours had more time to infuse into the chicken. While I am not a fan of green peppers, they didn't overpower the dish, although I did add a pinch of sugar to offset a slight bitterness of the tomatoes. A very good main course for casual dining served with crusty bread, salad or potatoes.”

URS: MAKE IT YO switch , er th ra If you’d r for the out the lage of extra e same volum k. oc st n chicke

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Easy Food 59

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MAKE IT YOURS: If you don’t have Italian seasoning, use half a teaspoon each of dried basil and oregano. If you want, you can transfer the finished mixture to a baking dish, top with breadcrumbs and bake at 200˚C/180˚C fan/gas mark 6 for 10-15 minutes until the top is golden and crunchy.

Thursday

One-pot cheesy beef penne Serves 6-8 1 tbsp olive oil 500g beef mince 1 onion, finely chopped 1 red pepper, deseeded and finely chopped 2 garlic cloves, crushed 2 tbsp tomato purée Pinch of chilli flakes (optional) 1 tsp dried Italian seasoning 2 large handfuls of baby spinach 150ml milk 200ml cream

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480ml beef stock 350ml tomato passata Pinch of sugar 300g penne (or other short pasta) 300g Cheddar, Mozzarella or a combination, grated Salt and black pepper Fresh parsley, chopped 1 Heat the olive oil in a large pan over a mediumhigh heat. Add the beef mince and cook for 4-5 minutes until thoroughly browned, using a wooden spoon to break up any lumps. Drain off any excess fat. 2 Add the onions, pepper and garlic and cook for five minutes, stirring frequently. 3 Add the tomato purée, chilli flakes (if using) and

Italian seasoning and stir to combine. Add the spinach and cook for 1-2 minutes until wilted. 4 Add the milk, cream, beef stock, passata and sugar and stir to combine. Turn the heat to high and bring to a boil, then add the pasta. Reduce the heat to a simmer and cook for 10-12 minutes, stirring frequently, until the pasta is cooked through and the mixture is thickened. 5 Add the cheese, stirring well to combine everything into a creamy, cheesy mixture. Taste and add salt and black pepper as needed. Garnish with chopped parsley and serve.

Per Serving 364kcals, 10.4g fat (4.1g saturated), 29.6g carbs, 4g sugars, 35.6g protein, 1.4g fibre, 0.529g sodium

SEPTEMBER 2016

24/08/2016 12:24


what's for dinner? weeknight meals

Friday Sweet chilli glazed salmon Serves 4 4 tbsp sweet chilli sauce 1 tbsp orange marmalade 3 tbsp soy sauce Juice of ¼ lemon 2 garlic cloves, crushed 2 spring onions, finely chopped 4 salmon fillets Salt and black pepper

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To serve: Spring onions, chopped Noodles Stir-fried vegetables 1 In a shallow baking dish, combine the sweet chilli sauce, marmalade, soy sauce and lemon juice. Whisk to combine and add the garlic and spring onions. Transfer four tablespoons of the marinade into a jug and set aside. 2 Season the salmon with salt and pepper and place in the dish skin side-up. Allow to marinate for at least one hour. 3 Preheat the grill to a high heat. Line a baking tray with tin foil and coat lightly with cooking spray or a little oil.

4 Take the salmon out of the pan and shake off any excess marinade. Place the salmon fillets on the tin foil, skin side-down, and cook under the grill for 6-10 minutes until the fish is opaque and cooked to your liking. 5 Pour the reserved marinade from the jug over the top of the salmon before serving. Garnish with spring onions and serve with noodles and stir-fried vegetables. Per Serving 267kcals, 10.1g fat (1.5g saturated), 12g carbs, 3.5g sugars, 32.6g protein, 0.5g fibre, 0.753g sodium

x MAKE IT YOURS: If you don’t want to grill the salmon, preheat the oven to 200˚C/180˚C fan/gas mark 6 and bake it for 10-12 minutes. For a gluten-free version, simply substitute the soy sauce for tamari.

Easy Food

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Saturday Quick rosemary pork chops Serves 4 Knob of butter 4 pork chops 120ml sherry, plus more for deglazing 2 sprigs fresh rosemary, finely chopped 2 garlic cloves, crushed Salt and black pepper

To serve: Green beans Roast potatoes 1 Heat a large pan over a medium-high heat. Melt the butter and brown the pork chops for two minutes per side. 2 Reduce the heat to medium and add the sherry, rosemary, garlic and some seasoning. 3 Allow to come to a simmer. Cook the pork chops for 10-15 minutes (depending on their thickness), flipping once, until cooked throughout. 4 Transfer the chops to a plate, tent loosely with

tin foil and allow to rest for 8-10 minutes. 5 Turn the heat to high and deglaze the pan by pouring 1-2 tablespoons of sherry in and using a wooden spoon to scrape any sticky bits from the bottom of the pan. Add some salt and black pepper and simmer for 40-50 seconds until thickened. Pour this sauce over the chops and serve immediately.

Per Serving 254kcals, 8.7g fat (4.2g saturated), 4.2g carbs, 0g sugars, 28.9g protein, 2.2g fibre, 0.132g sodium

MAKE IT YOURS: Substitute brandy or whiskey for the sherry — or, if you don’t want to cook with alcohol at all, use chicken stock or apple juice instead. For a simple creamy sauce, add 150ml cream to the pan after deglazing and simmer until thickened.

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JANUARY/FEBRUARY 2014 SEPTEMBER 2016

24/08/2016 12:25


what's for dinner? weeknight meals

Dessert

Chocolate peanut butter fondants

2 medium eggs 2 medium egg yolks 80g sugar 30g flour 6 tbsp smooth peanut butter Cocoa powder, for dusting To serve: Vanilla ice cream

Makes 6 200g chocolate (40% cocoa solids) 100g butter, plus extra for greasing www.easyfood.ie

EF115_56-65_Weekly_Budget.indd 63

1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Set a bowl over a pan of barely simmering

water, ensuring the bottom of the bowl does not touch the water. Place the chocolate and butter together in the bowl and allow to melt together. Mix until well combined. 3 In a separate bowl, whisk together the whole eggs, egg yolks and sugar until the sugar has dissolved and the mixture is pale and fluffy. 4 Gently fold the melted chocolate into the egg mixture. Add the flour and fold gently just until an even texture is achieved. 5 Butter the insides of six 150ml ramekins. Sprinkle each one with cocoa powder and shake to coat the sides and bottoms with the powder. Pour any excess out. 6 Two-thirds fill each ramekin with cake batter. Place one tablespoon of peanut butter in each one, then top with an equal amount of the remaining cake mixture. 7 Bake for 11-12 minutes until puffed — the cakes should still feel very soft when touched. Run a butter knife around the edge of each ramekin, then carefully turn each fondant out onto a plate. 8 Serve immediately with a scoop of ice cream on the side. Per Serving 499kcals, 34.5g fat (18.2g saturated), 40.4g carbs, 32.2g sugars, 10g protein, 2.2g fibre, 0.219g sodium

Easy Food 63

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URS: MAKE IT YO add a , er If you pref l of frozen fu nd generous ha final few peas in the d oking instea minutes of co s. an be n of the gree

Sunday

All-in-one lemon chicken Serves 4 450g baby potatoes, halved Salt and black pepper 4 chicken fillets 1 tsp paprika 2 tbsp olive oil 120g chestnut mushrooms, quartered 1 tbsp fresh thyme leaves 60ml fresh milk 4 tsp cornflour 420ml chicken stock 1 lemon, zested, then thinly sliced 250g green beans, trimmed and cut into 3cm lengths 2 tbsp fresh parsley, chopped 1 Place the potatoes in a medium saucepan and cover with 2cm of water. Add one teaspoon 64 Easy Food

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of salt. Bring to a boil, then simmer for 10-12 minutes or until tender. Drain well and set aside. 2 Place the chicken fillets between two sheets of cling film and pound with a rolling pin or meat tenderiser until they are a uniform thickness of about 1cm. Pat the fillets dry with kitchen paper and season on both sides with salt, pepper and the paprika. 3 Heat one tablespoon of the olive oil in a large pan over a medium-high heat. Add the chicken fillets and cook for 4-5 minutes until browned on one side. 4 Turn the chicken over and reduce the heat to medium. Cook for another 5-6 minutes or until cooked throughout. Remove from the pan, transfer to a plate and tent loosely with tin foil. 5 Return the pan to a medium-high heat and add the remaining oil. Add the potatoes, cut side down, along with the mushrooms and thyme. Cook for 3-4 minutes or until the cut sides of

the potatoes are nicely browned, then toss everything together. 6 In a small bowl, whisk together the milk and cornflour. Add to the pan along with the chicken stock and some salt and black pepper. Simmer over medium-high heat for one minute, whisking to thicken and remove any lumps. 7 Add the lemon zest, lemon slices and green beans to the pan and simmer for one minute. Return the chicken to the pan, then cover and reduce the heat to medium. 8 Simmer for another three minutes or until the green beans are just barely tender. Taste and season as needed. Sprinkle with fresh parsley and serve immediately.

Per Serving 437kcals, 18g fat (4.1g saturated), 24.9g carbs, 2.8g sugars, 45.2g protein, 6g fibre, 0.52g sodium

SEPTEMBER 2016

24/08/2016 12:27


Loose ends

Top tips for making the most of your weekly shop!

■ Allow some butter to soften to room temperature. Mix in chopped fresh parsley and crushed garlic cloves. Keep the garlic butter in the fridge or freezer. Use as needed to cook steaks or stuff chicken Kiev, or spread on baguettes, wrap in tin foil and bake for 10 minutes for delicious garlic bread.

■ Sprinkle leftover pistachios over a salad, or whizz together with fresh herbs, lemon juice, garlic and olive oil to make a simple sauce for chicken, fish, lamb chops or steak.

■ Stir leftover lemon curd into some

at Low-f rt! e s des

Dessert

Ginger and lemon pots Serves 4 250ml cream 120g lemon curd Loaf of ginger cake 2 tsp lemon zest Blueberries, for topping 1 Whip the cream until it forms stiff peaks. 2 Gently fold in the lemon curd. 3 Crumble a layer of ginger cake crumbs

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EF115_56-65_Weekly_Budget.indd 65

natural yoghurt for an easy, creamy dessert or breakfast, or mix with smashed meringues, blueberries and leftover cream for a lemony take on Eton mess.

■ Spread celery stalks with peanut butter for a quick, healthy snack. Top with raisins to make ‘ants on a log’! into each of four glasses. Continue layering the glasses to the top with alternate layers of ginger cake and lemon cream. 4 Finish each pot with some grated lemon zest and a few blueberries.

■ Fry chestnut mushrooms in a little butter and add salt, pepper and thyme. Stir in a small splash of cream — just enough to coat the mushrooms — and pile on toast for a decadent breakfast.

Per Serving 326kcals, 10.9g fat (4g saturated), 30.8g carbs, 25.9g sugars, 1.8g protein, 0.9g fibre, 0.297g sodium

Easy Food 65

24/08/2016 12:27


ON A Roll

Turn Ireland’s most popular sandwich, the chicken fillet roll, into a healthy homemade favourite

Pick your chicken

Breaded chicken

Serves 4 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place 4 chicken fillets on top of one large sheet of cling film and cover with a second sheet. Use a meat mallet or rolling pin to pound the fillets to an even thickness. Place 130g flour in a shallow bowl. Beat 2 large eggs in a 66 Easy Food

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second bowl, then place 150g breadcrumbs in a third. Pat the chicken fillets dry and season both sides. Dip each fillet into the flour, then the egg, then the breadcrumbs, shaking off any excess after each step and pressing the breadcrumbs on to coat well. Heat 2 tbsp vegetable oil in a large pan over a medium heat. Cook two of the chicken fillets for 2-3 minutes per side until golden-brown. Remove to a plate lined with kitchen paper and repeat with the remaining two fillets. Place the fillets on a rack over a baking tray and bake for 7-8 minutes until cooked throughout. Remove from the oven, allow to cool slightly and then slice on the diagonal.

Shredded chicken

Serves 4 Bring a large pan of water to a simmer and add 2 tsp salt. Cut 4 chicken fillets in half lengthways and add to the pan. Simmer for 40 minutes or until the chicken is thoroughly

Asian spice

 Your chicken of choice  French baguette  Sriracha mayonnaise  Fresh coriander  Shredded carrot  Shredded red cabbage  Pickled cucumber  Lime juice

cooked. Remove from the pan and transfer to a board. Use two forks to shred the chicken.

Spicy chicken

Serves 4 In a medium bowl, mix together 2½ tbsp smoked paprika, 2 tbsp garlic powder, 1 tsp salt, 1 tbsp dried onion granules, ½ tbsp dried thyme, ½ tbsp cayenne pepper and 1 tbsp ground black pepper. In a shallow dish, combine 4 tbsp of the spice mixture with 2 tbsp olive oil. (Store the remainder of the spice mix in an airtight container and use for seasoning fish, meats or vegetables.) Add 4 chicken fillets and turn to coat well. Cover with cling film and place in the fridge to marinate for one hour. Turn the grill on to a medium-high heat and lightly oil the grate. Place the chicken on the grill, coating it with any of the spice rub still left in the dish. Cook for 7-8 minutes per side until the juices run clear. Allow to cool for 2-3 minutes, then slice on the diagonal. SEPTEMBER 2016

24/08/2016 12:31


B

alo uff

what’s for dinner? chicken fillet rolls

Buffalo bap

 Your chicken of choice  Soft bap  Buffalo hot sauce  Crumbled blue cheese  Sliced celery  Little Gem lettuce

Chicken C aesa r

Chicken Caesar  Your chicken of choice  Everything bagel  Caesar dressing  Romaine lettuce  Black pepper  Shaved Parmesan

Classic Club

Classic club

 Your chicken of choice  Triple-decker sliced pan, toasted  Mayonnaise  Wholegrain mustard  Crispy bacon  Avocado  Iceberg lettuce  Sliced tomatoes

Med

iter

ra

an

ne

Mediterranean

 Your chicken of choice  Wholemeal pitta  Hummus  Tzatziki  Feta  Sundried tomatoes  Black olives  Red onion  Baby spinach

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Easy Food 67

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Are You Sandwich Savvy? 1. Who is said to have

4. What is a Croque Madame

invented the sandwich?

topped with?

A. Edward Montagu, 3rd Duke of Sandwich B. John Montagu, 4th Earl of Sandwich C. James Sandwich, a 17th century baker from Kent D. Nobody knows

2. The popular bánh-mì sandwich combines elements from which countries?

of Swiss cheese, sauerkraut, Russian dressing and which meat? A. Turkey B. Salami C. Corned beef D. Ham

which country? A. Brazil B. Mexico C. Argentina D. Colombia

A. A fried egg B. Cheese sauce C. Mustard D. Chopped tomatoes

5. Which US state does the Po’boy hail from?

8. Smørrebrød, from Denmark,

A. New York C. Minnesota B. New Mexico D. Louisiana

is an open sandwich made on which bread? A. White bread B. Sourdough C. Dark rye bread D. Damper bread

A. Vietnam and Thailand B. France and Vietnam C. Thailand and Laos D. Laos and France

3. A Reuben sandwich consists

7. A torta is a sandwich in

6. Which sandwich filling is a traditional part of English afternoon tea?

A. Butter and cucumber B. Tomato and onion C. Ham and cheese D. Chicken and lettuce Answers: 1:B; 2:B; 3:C; 4:A; 5:D; 6:A; 7:B; 8:C

68 Easy Food

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SEPTEMBER 2016

24/08/2016 12:33


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25/08/2016 15:39


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SEPTEMBER 2016

24/08/2016 12:35


what’s for dinner? from the butcher’s block

from the

BUTCHER'S BLOCK Local butcher Michael Fleming gives us his top tips for preparing school lunches

Which types of meat are good value to buy for school lunches? A whole turkey breast is very good value, as is a ham fillet. Beef mince is always cheap and I like to make a meatloaf for slicing and using in sandwiches — try the recipe included on this page. What is the advantage of cooking a whole ham and slicing it myself, as opposed to buying packs of sliced ham? For starters, you’ll be guaranteed that it’s not processed meat and it will certainly have a far better flavour. Another huge advantage is that it will work out at under half the price per gram, saving you valuable money. Aside from ham, what other joints would make good sandwich fillers? You could buy and roast a turkey breast or beef. Try mixing leftover roast chicken into a sauce like tikka mayonnaise for something different, or buy a pork shoulder, slow-cook it and make pulled pork baps. Other than sandwich fillers, what are the best kinds of meat for buying and using for lunches? I would recommend chicken, in particular, as drumsticks, goujons, wings and skewers all taste just as good at room temperature as they do when hot. What are your best tips for freezing meat in single portions? Never wrap meat for the freezer in tin foil, as it will dry the meat out. Always label everything you are putting into the freezer, as it can be very difficult to www.easyfood.ie

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remember what’s in there! Try not to stack things on top of each other when first in the freezer as they have a habit of sticking together. Finally, I would say that it’s not worth freezing items that you can buy fresh on the day instead. If I defrost raw meat, cook it and divide it into portions, is it safe to then re-freeze it? It is safe, as long as you ensure the meat is thoroughly cooked. If you are planning on re-freezing meat after cooking, it’s very important that it is defrosted in the fridge rather than on the counter. Is there a safe way to pack school lunches, considering they will be kept at room temperature until lunchtime? Make sure they’re in a sealed container. A great tip is to freeze a juice carton and then add this to the lunchbox in the morning, wrapping it in kitchen paper to soak up any condensation. As it defrosts, it will keep everything else chilled – plus, your kids will have a refreshing cold drink by lunchtime!

2 eggs, beaten 80ml ketchup 40ml American mustard 1 Preheat the oven to 170°C/150°C fan/ gas mark 3. Line a large baking tray with parchment paper. 2 Heat the olive oil in a pan over a mediumlow heat. Cook the onions, thyme and some salt and black pepper for five minutes, stirring occasionally, until the onions are soft and translucent but not brown. 3 Stir in the Worcestershire sauce, chicken stock and tomato purée. Remove the mixture from the heat and transfer to a large bowl. Allow to cool. 4 Add the beef mince, breadcrumbs and eggs and mix lightly with a fork until just combined; do not over-mix. 5 Transfer the mixture to the prepared baking tray and shape into a rectangular loaf using your hands. 6 In a small bowl, mix the ketchup and mustard together. Spread the mixture evenly over the top of the meatloaf. 7 Place the meatloaf in the oven. Fill a baking tin with hot water and place on the bottom shelf of the oven; this will prevent the top of the meatloaf from cracking. Bake for 1¼ hours or until cooked throughout. 8 Allow the meatloaf to cool, then slice. Wrap the slices individually and use to make sandwiches through the week. Per Serving 332kcals, 12.1g fat (3.7g saturated), 12.1g carbs, 5.1g sugars, 41.6g protein, 1.3g fibre, 0.382g sodium

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EASY MEATLOAF Serves 8

1 tbsp olive oil 1 onion, finely chopped ½ tsp dried thyme Salt and black pepper 3 tbsp Worcestershire sauce 80ml chicken stock 1 tbsp tomato purée 1kg lean beef mince 60g breadcrumbs Easy Food 71

26/08/2016 16:10


15 ways wi seafood

Gambas al ajio (sautéed prawns wi garlic)

Serves 2 Heat 25ml olive oil and 25g butter in a shallow pan over a high heat. Add 325g raw, peeled prawns and 2 crushed garlic cloves to the pan and cook for 2-3 minutes. Add 2 tbsp lemon juice, ½ tsp paprika, ¼ tsp dried chilli flakes and 2 tbsp chopped parsley and toss until coated. Season and serve with a green salad.

Japanese-style prawn tempura

Serves 2-4 Preheat the oven to 130˚C/110˚C fan/gas mark ½. Slice 1 small aubergine and 1 medium sweet potato into ½cm thick slices, halve 4 mushrooms and trim 8 mangetout. Toss 12 raw, peeled and deveined prawns in 50g plain flour to coat. To make the batter, combine 1 egg yolk, 425ml ice-cold water, ¼ tsp bread soda and 180g sifted plain flour in a large mixing bowl. Heat 5cm of vegetable oil in a deep frying pan until it reaches 190°C for deepfrying. Coat the vegetables and prawns in the batter and carefully drop them into the hot oil, working in batches of 4-5 pieces at a time. Deep-fry until golden, turning half way through. Use a slotted spoon to remove the tempura from the oil. Drain on a plate lined with kitchen paper and place in the low oven to keep warm until all the tempura pieces are cooked. Serve with a dipping sauce made of 3 tbsp soy sauce, 3 tbsp mirin or sherry, 1 tsp honey and 1 tsp grated fresh ginger.

and sprinkle with some chopped fresh parsley to serve.

Prawn bisque

Serves 6 Heat 100g butter in a large pan over a medium-high heat and cook 1 chopped carrot, 1 chopped onion, 1 bay leaf, 1 sprig of fresh thyme and 2 sprigs of fresh parsley until golden. Add the shells of 700g prepared prawns, season and cook until the shells change colour. Pour in 50ml brandy followed by 2 tbsp tomato purée, 200ml white wine and 2l fish stock. Stir together and add the prepared raw flesh of the prawns. Simmer gently for 20 minutes. Remove and finely chop around 100g of the cooked prawns, reserving them for later. Use a stick blender to blitz the remaining soup ingredients until smooth. Mix 140g rice flour and a splash of water into a paste and add to the soup. Simmer gently for 15 minutes and then strain the soup into a clean pan. Stir in 100ml cream and ¼ tsp cayenne pepper. Bring back to the boil, then serve garnished with the chopped prawns.

Sticky chii prawn skewers

Serves 2 Soak 4 wooden skewers in a water for 30 minutes. Drain the juice from 1 x 435g tin of pineapple chunks. Peel and devein 100g fresh prawns. Thread the prawns and pineapple pieces onto the skewers, alternating between the two. In a small bowl, combine 100g sweet chilli sauce with the juice and zest of a lime. Coat the prawns and pineapple with the sweet chilli mixture and allow to marinate in the fridge for up to an hour. Preheat the grill or barbecue to a high heat and cook the skewers for 8-10 minutes, turning occasionally and basting with more of the sweet chilli mixture.

Creamy prawn linguine

Serves 4 Cook 300g linguine according to packet instructions. Meanwhile, heat 3 tbsp olive oil and 25g butter in large saucepan over a medium heat and cook 2 crushed garlic cloves and 1 finely chopped shallot for 3-4 minutes until soft. Add 200ml dry white wine and 100ml cream and cook for 1-2 minutes until slightly reduced. Add 300g raw peeled and deveined prawns and 1 tsp lemon zest. Cook the prawns in the sauce until pink, then add the cooked pasta. Using a tongs, gently toss the pasta in the sauce. Season to taste with salt and black pepper 72 Easy Food

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WITH PRAWNS SEPTEMBER 2016

26/08/2016 16:12


what’s for dinner? seafood

Thai fish cakes

Serves 4 Whizz 450g skinless cod fillets in a food processor until smooth. Add 1 egg, 1 tbsp Thai red curry paste and 1 tbsp fish sauce and blend until smooth. Transfer to a bowl and stir in 60g finely sliced green beans and 4 thinly shredded kaffir lime leaves by hand until well mixed. Wet your hands and shape into small patties no bigger than the palm of your hand. Place on a tray and place in the fridge to chill for one hour. Heat about 5cm of vegetable oil in a pan to 190°C for deep-frying. Carefully lower the fish cakes into the oil and deep-fry until golden. Remove and drain on kitchen paper. Serve with sweet chilli sauce.

Cod Provençal

Serves 2 Heat 1 tbsp olive oil in a pan. Season 2 cod fillets with salt and pepper and place skin side-down into the pan. Cook for 4-5 minutes until the skin is crisp, then remove and set aside. In the same pan, heat another 1 tbsp olive oil over a medium heat and cook 1 deseeded, chopped red pepper, 1 finely chopped onion, 2 sliced garlic cloves and 1 finely sliced bulb of fennel for 4-5 minutes until softened and lightly coloured. Add 300g halved cherry tomatoes, 1 tbsp balsamic vinegar, 1 tsp sugar, ¼ tsp dried thyme, ¼ tsp dried oregano and 1 tsp chopped fresh basil. Cook for five minutes until the tomatoes are soft. Scatter in a handful of pitted and sliced black olives, 1 tbsp capers and the juice and zest of 1 lemon. Place the fish into the sauce, skin side up, and cook, uncovered, for 10 minutes. Serve with crusty bread.

Parma ham and pesto baked cod

Serves 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a roasting tin, toss together 200g baby potatoes in 1½ tbsp olive oil with a pinch of salt and ½ tsp fresh thyme leaves. Cook in the oven for 35-40 minutes. Meanwhile, skin and trim 2 cod fillets. Lay each fillet on 2 slices of Parma ham and spread each fillet with 1 tbsp pesto before wrapping tightly in the ham. Place on a lined baking tray with 2 handfuls of cherry tomatoes. Drizzle everything with a little olive oil and add to the oven for the final 10-12 minutes of the potatoes’ cooking time. Serve the Parma ham and pesto cod with the potatoes and tomatoes. www.easyfood.ie

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ways

WITH COD

Asian-style cod bro

Serves 2 In a saucepan, bring 1 x 400ml tin of coconut milk to the boil with ½ tsp turmeric, 1 chopped shallot, 1 bashed stalk of lemongrass and a chopped 3cm piece of ginger. Allow to simmer for 8-10 minutes to infuse. Add 200g cod, cut into chunks, 1 tbsp fish sauce and 1 tsp sugar. Simmer for five minutes until the fish is cooked. Add 100g fresh chopped tomatoes, 75g sliced mushrooms, the juice and zest of a lime, 2 sliced birds eye chillies and some salt and pepper and allow to simmer for another 10 minutes. Remove the lemongrass. Serve the broth garnished with chopped fresh coriander.

Cod burritos

Serves 4 Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a bowl, combine 2 tbsp olive oil, the juice of half a lime, ½ tsp chilli powder, ½ tsp cumin, ¼ tsp garlic powder and 1 tsp Tabasco sauce. Cut 450g cod fillets into 2½cm-thick strips. Coat the fish in the spice mixture and lay on a baking tray. Scatter over 1 sliced onion and 1 sliced pepper. Bake in the oven for 10-12 minutes. Warm 4 tortillas on a dry pan. To assemble each burrito, arrange some fish, peppers and onion in the middle of a tortilla. Top with your choice of rice, cheese, lettuce, guacamole, sour cream and salsa. Fold in the ends and roll the tortilla tight. Cut in half and enjoy. Easy Food 73

26/08/2016 16:12


Salmon and couscous parcels

Serves 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Put 100g dried couscous in a bowl with 1 tbsp extra-virgin olive oil and 1 crushed garlic clove. Add 200ml boiling vegetable stock, cover and allow to sit for 10 minutes. Finely chop 1 roasted red pepper, 1 red onion and a small handful of sun-dried tomatoes. Uncover the couscous and fluff up with a fork. Remove the garlic and stir through the chopped vegetables and 1 tbsp chopped parsley. Place two squares of parchment paper on a baking tray and divide the couscous between them. To each mound of couscous, add a salmon fillet and 2 slices of lemon. Sprinkle with a little parsley, salt and pepper and wrap each parcel up, leaving some space inside. Bake for 10-15 minutes. Serve in the foil parcels.

Teriyaki salmon wi noodles

Serves 4 In a small pot, combine 4 tbsp soy sauce, 2 tbsp honey, 2 tbsp mirin or sherry, 1 crushed garlic clove and 1 tbsp grated ginger. Dissolve 1 tbsp cornflour in a little water and add to the pot. Cook over a low heat, stirring constantly, until it becomes thick. Allow to cool to room temperature. Pour the teriyaki glaze over 4 salmon fillets. Sprinkle with 2 tsp sesame seeds and cook under a hot grill for 12-15 minutes. In a bowl, combine 2 tbsp soy sauce, 2 tbsp sesame oil, the juice of ½ a lime, 1 chopped red chilli and 1 crushed garlic clove to make the dressing. Stir-fry a selection of vegetables such as pak choi, peppers, onion, carrots, mangetout and baby corn. Remove the wok from the heat and add 3 cooked nests of noodles and the dressing. Toss together and serve with the salmon.

with crème fraiche, chopped dill and goodquality bread.

Smoked salmon riettes

Serves 6 Steam 160g fresh salmon until cooked, then allow to cool. Flake the salmon apart with a fork. In a food processor, blend 200g smoked salmon, 40g crème fraiche, 1 tbsp lemon juice and 40g softened butter with salt and pepper together until smooth. Stir in 1½ tbsp snipped fresh chives and the flaked steamed salmon. Transfer to a bowl or jar and cover with 50g melted butter to form a seal. Serve with Melba toast, lemon wedges and a mixed salad.

Salmon lasagne

Serves 4 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Pour 1l milk into a saucepan and

ways

add 1 bay leaf, 1 strip of lemon peel, 4 peppercorns and 1 garlic clove. Bring to the boil, then reduce to a low simmer. Place 400g skinless, boneless salmon into the milk and poach for 10 minutes. Remove the salmon and flake it apart using a fork. Strain the milk into a clean jug. Melt 50g butter in a pot, add 50g plain flour and stir to a paste. Gradually add the reserved milk until you have a smooth sauce. Add 1 heaped tsp wholegrain mustard and season well with salt and pepper. Spoon a layer of sauce into the bottom of a lasagne dish, then stir the fish, 2 tbsp chopped fresh tarragon, 200g spinach and 1 bunch of halved asparagus spears into the remaining sauce. Make alternating layers of fresh lasagne sheets and the sauce mixture, continuing to the top of the dish and finishing with sauce. Sprinkle 150g Cheddar over the top and bake for 30-40 minutes.

WITH SALMON

Homemade gravadlax

Serves 2 In a bowl, mix together 2 tbsp vodka or gin with 2 tbsp sugar, 5 tbsp sea salt, 6 crushed black peppercorns and 2 tbsp chopped fresh dill. Place a layer of about half of the salt mixture on the bottom of a sealable bag, place 2 salmon fillets on top and scatter over the remainder of the salt. Seal the bag, removing as much air as possible, and gently press and massage the cure into the fish. Leave in the fridge for a minimum of five hours before serving. To serve, thinly slice the gravadlax and serve 74 Easy Food

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SEPTEMBER 2016

24/08/2016 12:37


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CHALLENGE THE FACTS YOURSELF P88 ABOUT FIZZ P90 From humble crumbles Staff Writer Jocelyn Warning: these TARTING IT UP P78

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24/08/2016 15:18


TARTING it up From humble crumbles to tantalising tarts, make the most of seasonal produce in the sweetest way possible

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SEPTEMBER 2016

24/08/2016 12:38


cooking for fun tart baking

Apple and blackberry lattice pie

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Serves 10 1kg Bramley apples, peeled, cored and chopped 400g blackberries 2 tbsp plain flour 140g caster sugar, plus extra for sprinkling Âź tsp ground cinnamon 1 egg, beaten with 2 tbsp milk For the pastry: 680g plain flour 2 tsp sugar 300g cold butter, cubed 1-2 tbsp cold water To serve: Custard or ice cream 1 Add the flour and sugar for the pastry to a bowl and rub in the butter until crumbly. Add a bit of water until the mixture comes together as a dough. Shape into a disc, wrap in cling film and refrigerate for 20 minutes. 2 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. Roll out two-thirds of the pastry on a lightly floured surface and use it to line a 23cm loose-bottomed tart tin. Chill in the fridge for 10 minutes. 3 Line with parchment paper and fill with baking beans or rice and bake for 15 minutes. Remove the beans or rice and the paper, then bake for another 10 minutes until the pastry is golden brown. 4 Combine the apples, blackberries, flour, sugar and cinnamon in a large mixing bowl. 5 Roll the remaining pastry and any trimmings together into a square roughly 30 x 30cm. Cut out 10 even strips of pastry. 6 Lay five of the strips across the filling, all in the same direction. 7 Fold back three of the strips halfway. Add one strip in the opposite direction. Unfold the folded strips over this strip. Repeat again with the remaining strips, folding back and over with the other strips until a lattice is achieved. 8 Push the edges into the inside of the pie. Brush the lattice with the beaten egg and scatter with caster sugar. 9 Bake for 40-50 minutes until golden and bubbling, then leave to cool for 30 minutes before serving warm with custard or ice cream. Per Serving 606kcals, 25.9g fat (15.7g saturated), 86.9g carbs, 27.5g sugars, 9.1g protein, 6.5g fibre, 0.183g sodium

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SEPTEMBER 2016

24/08/2016 12:39


cooking for fun tart baking

Blueberry and almond plum crumble Serves 4 350g blueberries 6 ripe plums, stoned and sliced 1-2 tbsp brown sugar 1 tbsp cornflour Juice of 1 lemon For the crumble: 100g plain flour 90g cold butter, cubed

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90g oats 60g brown sugar 80g flaked almonds 1 tsp vanilla extract 1 tsp cinnamon ½ tsp ground ginger To serve: Custard or ice cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Combine the blueberries, plums, brown sugar, cornflour and lemon juice in a large mixing bowl.

Transfer into a 23cm baking dish. 2 Rub the flour and butter together in a mixing bowl until incorporated. Stir in the remaining ingredients until a crumble forms. Sprinkle this over the fruit filling. 3 Bake for 30-35 minutes until the top is crisp and golden and the filling is bubbling at the edges. Leave to cool slightly, then serve with custard or ice cream. Per Serving 614kcals, 30.7g fat (12.8g saturated), 78.1g carbs, 33.5g sugars, 11.4g protein, 9g fibre, 0.14g sodium

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Khanya Zwane

“This was such a simple recipe to follow. At first, I thought it might be challenging, but my passion for trying out new baking recipes made it easy. The pie came out decadent, rich and absolutely perfect for chocolate lovers. I love the walnuts and the gooey insides in this pie, and the brownie was so fudgy and delicious. We enjoyed it warm with dollops of ice cream and my family could not stop digging in. I really enjoyed making this recipe and cannot wait for more.�

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SEPTEMBER 2016

24/08/2016 12:39


cooking for fun tart baking

Gooey brownie pie Serves 8 3 large eggs 300g muscovado sugar 1 tsp vanilla extract 175g butter, melted 50g plain flour 50g cocoa 50g walnuts, chopped 50g dark chocolate, chopped For the crust: 150g plain flour 25g cocoa powder 2 tbsp icing sugar 85g cold butter, cubed 2-3 tbsp cold water To serve: Whipped cream or ice cream 1 Sift the flour, cocoa powder and icing sugar for the crust into a large mixing bowl. Rub in the butter until crumbly. Stir in the water until it just comes together as a dough. Shape into a disc, wrap in cling film and refrigerate for 20 minutes. 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry on a lightly floured surface and use it to line a 23cm loose-bottomed tart tin. Chill for 10 minutes. 3 Line with parchment paper and fill with baking beans or rice and bake for 15 minutes. 4 Remove the beans or rice and the paper, then bake for another five minutes. 5 Beat the eggs and sugar for a few minutes until pale and fluffy. Stir in the vanilla extract and the melted butter, then fold in the flour and cocoa powder. Transfer to the pastry case. 6 Scatter the walnuts and chopped chocolate over the top and bake for 30 minutes until the edges are firm and the centre is slightly soft. 7 Serve warm or at room temperature with whipped cream or ice cream. Per Serving 594kcals, 35.2g fat (19.6g saturated), 68.3g carbs, 43.2g sugars, 8.9g protein, 4.1g fibre, 0.221g sodium

3 tbsp butter 50g oats To serve: Custard

Rhubarb tartlets Makes 6 5 stalks of rhubarb, chopped 1 tsp cinnamon 3 tbsp plain flour, plus extra for dusting 6 tbsp brown sugar 1 x 320g sheet of puff pastry, thawed www.easyfood.ie

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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. Combine the rhubarb, cinnamon, one tablespoon of the flour and two tablespoons of the brown sugar in a bowl. Toss until mixed. 2 Roll out the pastry and cut into six squares. Place on the baking tray and divide the rhubarb

mixture between the squares, leaving a border around the edges. 3 Rub together the remaining flour, sugar, butter and oats to make a crumble. Sprinkle over the rhubarb mixture. Fold up the corners of the tartlets, then bake for 20-25 minutes. Serve warm with custard.

Per Serving 322kcals, 20.1g fat (6.7g saturated), 31.7g carbs, 6.2g sugars, 4.4g protein, 2g fibre, 0.134g sodium

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Banana tarte tatin with salted caramel ice cream Serves 8 100g caster sugar 100g butter 5-6 ripe bananas, peeled, sliced in half and sliced down the middle 1 tsp cinnamon 2 x sheets of frozen puff pastry, thawed To serve: Salted caramel ice cream 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Scatter the sugar over the base of a 20cm ovenproof frying pan and place it over a medium heat.

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2 Stir in the butter, cooking until the mixture turns a golden caramel colour. 3 Carefully add the bananas to the pan with a tongs (be careful not to touch the caramel as it will be extremely hot). 4 Cook for 20-25 minutes until the bananas are browned and the sauce has thickened, swirling the pan occasionally. Remove the pan from the heat. 5 Trim the pastry sheets so that they are slightly larger than the pan. 6 When the sauce has cooled slightly, carefully arrange the bananas in a decorative pattern in the pan, flat sides down. 7 Drape one of the pastry sheets over the bananas, carefully tucking the edges down inside the pan (use a spoon to help with this). Repeat with the second pastry sheet.

8 Prick the pastry a few times with a fork, then bake in the oven for 25 minutes until the pastry is puffed and golden. 9 Leave to cool for five minutes, then use a knife to loosen the tarte edges from the pan. Take a serving dish that is larger than the pan on all sides and place it over the pan. Using tea towels to protect your hands and to keep the dish and pan firmly together, quickly invert the tarte onto the dish. Carefully lift off the pan; the tarte should be left on the serving dish. Serve warm with scoops of salted caramel ice cream.

Per Serving 657kcals, 40.9g fat (14.2g saturated), 69g carbs, 23.2g sugars, 6.9g protein, 3.6g fibre, 0.272g sodium

SEPTEMBER 2016

24/08/2016 12:40


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Irish dairy. Honest to goodness. ndc.ie

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23/08/2016 11:31


86 Easy Food

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SEPTEMBER 2016

24/08/2016 12:41


cooking for fun local food

EAT Ireland Staff Writer Jocelyn Doyle heads to Belfast to find out what’s brewing in the world of craft beer

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s an enthusiastic but discerning drinker, it has been one of the great joys of my life to watch the recent revolution in Irish craft beer, and I’ve been sipping with abandon on the panoply of IPAs, lagers, ales, stouts, porters and wheat beers to emerge on the Irish market over the past few years. However, when I’m invited on a beer-focused trip to Belfast, it strikes me that I have very little idea of what’s going on in terms of brewing “up North,” which must be rectified. First stop is the Armagh Cider Company – not technically brewing, but close enough for me. Philip and Helen Troughton’s 80-acre orchard sits outside Portadown, where they’ve been making cider “from blossom to bottle,” since 2005 with their son, Mark. The main challenge facing them when they started out was that there was no demand for dry cider; Irish people had been presented with only sickly-sweet options for years, and knew no better. The Troughtons’ offering is decidedly more sophisticated, available in varying levels of dryness; they also produce a range of flavoured ciders and an apple juice which is, I think, the most refreshing of my life. We head next to Hercules Brewery, the first craft brewery to open in Belfast for almost 160 years, where Niall McMullan makes his range of small batch Yardsman beer. His aim was to produce “beers that people can session on,” and so he began with a lager, “the easy way to get people into craft beers.” Yardsman Lager has been a hit, even scooping a gold medal at the 54th Monde Selection international quality awards. As Niall himself says, “if the Belgians are giving you medals for beer, you must be doing something right.” I have to agree: the lager is clean and crisp, with lovely citrus notes and a fine fizz reminiscent of Champagne. As I swig the end of my taster, www.easyfood.ie

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Niall says, “it’s dead easy to drink, and you can drink lots of it.” He's bang on the money, and I think the same could be said for his hoppy, toasted Belfast Pale Ale and creamy stout. I leave behind three tellingly empty glasses. The next stop is the Belfast Craft Beer Festival, a rollicking good time where we meet the kind folks from the Hilden Brewery, the oldest independent brewery in Ireland and the first stop planned for the following morning. It’s great craic here, wandering around chatting to friendly brewers and enjoying plenty of sneaky samples. Sensibly, however, I haul myself back to the hotel at a reasonably well-behaved hour, so when we arrive at Hilden the following morning I’m fresh as a daisy and ready for a drink. We sample the straw yellow Belfast Blonde, vaguely sweet with a clean finish; the darker Twisted Hop, a funky brew with a lasting sourness; the bitter, smooth Molly’s Chocolate Stout, laced with real cocoa powder and tinged with notes of coffee; and the intriguing Barney’s Brew, a wheat beer with unusual aromas of lemon, lavender, coriander and black pepper. Not only are they all gorgeous, but they’ve all got that elusive “something different” about them, and I also love that they’re unprocessed and additive-free. Soon, it’s time to hit the dusty trail back to Dublin. I’m sad to be saying goodbye, but with the names of several new boozy favourites up my sleeve, it was a visit well worth making. For more information: www.armaghcider.com www.yardsmanlager.com www.hildenbrewery.com

Beer-fried prawns with lemon orzo salad Serves 4

For the orzo salad: 320g orzo pasta 2 tbsp olive oil Juice and zest of 1 lemon 1 large cucumber, deseeded and chopped 1 tbsp fresh mint, finely chopped 1 tbsp fresh parsley, finely chopped 60g Feta, crumbled Salt and black pepper For the prawns: 120g panko breadcrumbs 2 tbsp fresh coriander, finely chopped 1 tsp salt 100g rice flour 60g plain flour ½ tsp bicarbonate of soda 350ml Yardsman Lager (or other light, lemony beer), chilled 6 tbsp Irish rapeseed oil 600g prawns, peeled and deveined Squeeze of lemon juice 1 Bring a large pot of salted water to a boil. Cook the orzo according to the package instructions. Drain the pasta and run under cold water until cool, then toss with the olive oil, lemon juice and zest, cucumber, herbs and Feta. Season with salt and plenty of black pepper, then set aside. 2 Combine the panko, coriander and salt in a shallow baking dish and toss to combine. 3 Combine the two flours and bicarbonate of soda in a large bowl. Gradually add the beer, stirring with a whisk until smooth. 4 Heat three tablespoons of the oil in a large pan over a medium-high heat. 5 Dip half of the prawns in the batter, shaking off any excess. Dredge the prawns lightly in the panko mixture. Place the prawns in the pan in a single layer and cook for 2½ minutes per side or until golden brown. Remove the prawns from the pan and place on a plate lined with kitchen paper to drain. Repeat steps four and five with the remaining oil, prawns, batter and panko mixture. 6 Squeeze over some lemon juice and serve with the orzo salad. Per Serving 949kcals, 37.1g fat (7.8g saturated), 95.6g carbs, 3.3g sugars, 51.5g protein, 2.4g fibre, 1.162g sodium

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cooking for fun challenge yourself 1

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Challenge

YOURSELF Warning: these crispy onion rings are devilishly addictive!

Crispy onion rings Serves 4

2 large onions, thinly sliced into rings 800ml buttermilk 250g plain flour 1 tbsp salt ½ tsp cayenne pepper Vegetable oil, for frying 1 Place the sliced onions in a bowl and cover with the buttermilk. Allow to soak for at least one hour. 2 In a bowl, combine the flour, salt and cayenne pepper. 3 In a deep-fat fryer or large deep saucepan, heat 5cm of vegetable oil to 190˚C. 4 Use your hands or a pair of tongs to transfer about a quarter of the onions into the flour mixture. Turn to coat, shake off any excess and plunge the onions into the hot oil. 5 Cook for 2-3 minutes until golden brown, then remove with a slotted spoon. Drain on a plate lined with kitchen paper and keep warm in a low oven while you cook the remaining onion rings in batches. Per Serving 384kcals, 24.4g fat (4.8g saturated), 36.5g carbs, 4g sugars, 5.2g protein, 2.7g fibre, 1.764g sodium

Top Tip

Soaking the onion rings in buttermilk helps to mellow out the strong flavour of the onions, while also providing a viscous surface for the flour mixture to cling to.

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THE FACTS

about fizz

How much do you know about your favourite bubbly beverage?

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cooking for fun sparkling wine

HOW IT'S MADE Most wines go through one fermentation, but sparkling wine needs two. The first turns the grape juice into still wine, and the second makes it sparkle. For the second fermentation, the winemaker adds yeasts and sugar to the still wine. The added yeasts convert the added sugar into alcohol and carbon dioxide bubbles. Because the fermentation takes place in a closed container, the carbon dioxide is prevented from escaping into the air and becomes trapped in the wine in the form of bubbles.

Fun Fact

, at least Maril yn Monroe th in ba a ok to , ce on rding co Champagne. Ac , 350 er ph ra to her biog to fill ed us re we bottles up her bathtub!

WHAT’S IN A NAME? Many people refer to sparkling wine in general as “Champagne.” However, it is actually a law that the only wine that may be labelled as Champagne is that made within the strictly designated Champagne region of France. There are plenty of other, equally delicious types of sparkling wine made elsewhere in France and in other countries, including:

How to…

STORE It’s best to keep most wines in a cool, dark place on their sides to prevent corks from drying out. However, sparkling wine should be left upright, because the carbonation already produces enough humidity to keep the corks damp.

Champagne flute

Crémant (France) Prosecco (Italy) Cava (Spain) Espumante (Portugal) Sekt (Germany)

HOW SWEET IT IS Sparkling wines may be one of four different levels of sweetness, indicated on the bottle. • Extra-Brut: This is the driest kind of sparkling wine, in which the yeast has eaten absolutely all of the sugar, leaving a complete absence of sweetness. • Brut: This is the most popular type of sparkling wine. The wine is dry, but with a just a hint of sweetness. Champagne is the most well-known sparkling wine to be labelled Brut. • Extra-dry: This type of wine is dry, but not as dry as Brut or Extra-Brut, meaning it retains a slight sweetness. Prosecco is usually Extra-Dry. • Demi-sec: This is a sweet sparkling wine and is most often paired with dessert.

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Coupe glass

OPEN Begin with a chilled bottle and remove the foil, wire cage and paper label at the neck. The best way to open sparkling wine is to hold the cork securely with one hand and slowly twist the bottle with your other hand, applying firm downward pressure to the cork as it rises. If you are having trouble, it can help to set the bottle on a countertop. Aim for a little hiss, not a loud pop, as the cork comes out. SERVE Traditionally, sparkling wine is served in flutes or coupe glasses. Flutes will keep each glass fizzy for longer. If you don’t have specific glasses for sparkling wine, it really doesn’t matter; serve it in a regular wine glass, just as they often do with Prosecco in Italy.

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Jalapeño garlic butter popcorn Serves 4 120g popcorn kernels 3 tbsp vegetable oil 50g butter 1 jalapeño, deseeded and finely chopped 1 garlic cloves, crushed ½ tsp sea salt Pinch of cayenne pepper (optional) 1 Heat the oil in a large pot over a medium heat. Add the popcorn kernels and cover 92 Easy Food

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Snack attack Keep your hunger at bay with these tasty snacks!

tightly with a lid. 2 As soon as the kernels start popping, use oven gloves to lift and shake the pot every few seconds until all the kernels have popped. Transfer the popcorn to a large bowl. 3 In a small saucepan, cook the butter, garlic and jalapeño over a medium-low heat for 1-2 minutes until the butter has melted and the garlic and jalapeño have softened, allowing the flavours to combine. Drizzle the jalapeño

garlic butter over the popcorn. 4 Sprinkle the Parmesan over the top and season to taste with sea salt and a little cayenne pepper, if desired. Stir the popcorn well to distribute the butter, cheese and spices evenly. Per Serving 244kcals, 21.1g fat (8.5g saturated), 12.9g carbs, 0g sugars, 2.3g protein, 2.4g fibre, 0.307g sodium

SEPTEMBER 2016

24/08/2016 12:49


cooking for fun grown-up snacks

: TOP TIP akes a m o ls a This rian s vegeta deliciou cy n fa u yo lunch! If mus m u h e th making p.106 , head to yourself sy recipe. a for an e

Mediterranean nachos Serves 1

2 tbsp hummus ½ tbsp extra-virgin olive oil

1 whole wheat pitta bread 5-6 cherry tomatoes, quartered Âź cucumber, chopped 30g Feta, crumbled 4-5 kalamata olives, pitted and sliced (optional)

1 Preheat the grill to a high heat. 2 Cut the pitta into quarters, then pull each one apart so you have eight triangles. 3 Spread the triangles on a baking tray and place under the grill for 6-8 minutes until lightly toasted, turning them halfway.

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4 In a bowl, combine the cucumbers, tomatoes, Feta and olives, if using. 5 Put the toasted pittas on a plate and dollop the hummus over them. 6 Spoon the Feta mixture over the top. Drizzle with extra-virgin olive oil. Per Serving 373kcals, 17g fat (6g saturated), 43.7g carbs, 4.8g sugars, 12.9g protein, 4.1g fibre, 0.767g sodium

Easy Food 93

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Sweet spiced cashews Serves 12

MAKE IT YOURS: Feel free to use any , type of nuts you like re. xtu mi a or

1½ tsp ground cinnamon 1 tsp ground ginger 1½ tsp vanilla extract 1½ tsp extra-virgin olive oil 350g cashews 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. 2 In a bowl, combine the cinnamon, ginger,

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vanilla extract and olive oil. 3 Add the cashews and toss to coat thoroughly in the spices. 4 Transfer to a baking tray and place in the oven to bake for 10-12 minutes. 5 Allow the cashews to cool, then store in an airtight container.

Per Serving 175kcals, 14.1g fat (2.8g saturated), 9.9g carbs, 1.6g sugars, 4.5g protein, 1.1g fibre, 0.005g sodium

x SEPTEMBER 2016

24/08/2016 12:50


what’s in season? jams and chutneys cooking for fun grown-up snacks

MAKE IT YOURS: red If you prefer not to eat the meat, simply replace less, beef with 900g bone . The skinless turkey breast four ut abo e tak l turkey wil once hours to dry, flipping after two hours.

Spicy beef jerky Serves 12 900g beef brisket (or other lean cut such as flank or sirloin) 120ml soy sauce 2 tbsp Worcestershire sauce 3 tbsp honey 1 tsp garlic powder 2 tbsp Asian hot sauce 2 tsp dried chilli flakes 2 tsp coarse ground black pepper 1 Trim and discard all of the fat from the brisket. Place the brisket in the freezer for 4560 minutes to firm up, then use a very sharp knife to slice against the grain into thin, ¼cm slices, as uniformly as possible. 2 In a bowl, combine the beef slices with all www.easyfood.ie

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of the other ingredients. Stir together and place in the fridge overnight. 3 Transfer the beef into a colander over the sink and allow extra marinade to drain away. 4 Preheat the oven to its lowest setting. Place wire racks over two baking trays and lightly brush the racks with vegetable oil. 5 Carefully place the beef slices onto the wire racks, ensuring that none are overlapping. Place the trays into the oven on high shelves. Keep the oven door slightly open by sticking the handle of a wooden spoon in the door, allowing some of the heat to escape so that the meat can dry without cooking. 6 Bake for 1½ hours, then flip the pieces over and bake for about one hour longer. The jerky

is done when it’s dry enough that you can rip off a piece easily, but not so dry that it snaps if you bend it. 7 Leave the jerky out to cool for one hour, then transfer to an airtight container or sealed plastic bag. It will keep, unrefrigerated, for up to six months.

Per Serving 168kcals, 4.7g fat (1.8g saturated), 6.6g carbs, 5g sugars, 23.5g protein, 0g fibre, 0.701g sodium

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BBQ chicken pizza pinwheels Serves 6 1 x 330g refrigerated pizza dough, thawed if frozen 120ml barbecue sauce, plus extra for drizzling 200g leftover roast chicken, shredded ½ a red onion, finely chopped 200g Mozzarella, grated

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A small handful of fresh coriander, chopped 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with parchment paper. Roll out the dough into a rectangle and spread all over with the barbecue sauce. 2 Scatter over the chicken, onion, cheese and coriander in an even layer.

3 Roll up the dough from one of the long ends, then slice into rounds. Place the rounds onto the baking tray and bake for 15 minutes until puffed and golden. Drizzle with extra barbecue sauce to serve. Per Serving 444kcals, 24.2g fat (7.8g saturated), 33.1g carbs, 6g sugars, 23.5g protein, 2.3g fibre, 0.744g sodium

SEPTEMBER 2016

24/08/2016 12:51


I N T R O D U C I N G D U B L I N ’ S H O T T E S T N E W S PA C E

CAFE • BISTRO

U P S TA I R S

Medley Café Bistro is Andrew Rudd’s masterpiece. A one-of-a kind eating experience that’s part bistro, part takeaway and all class.

Upstairs, in the mezzanine, is a private hire and event space we call Medley Upstairs.

On Fleet Street East, inside the natural wood, bronze and antiques give it a New York feel. The menu, however is globally cosmopolitan and a medley of genres and flavours with a focus on nutritious, healthy, eating. Get here early for breakfast. Meet for brunch or lunch. Sit in the window or pick something that’s good to go. Medley is a triumph.

T: 0404-32222 5 Charvey Lane Open 6.30am to 4.30pm Monday to Friday www.millerbros.ie Rathnew sales@millerbros.ie County Wicklow Fleet Street East, opposite Bowes pub

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Here’s where the theatre happens – TV show taping, weddings, product launches and private dining. It’s open and airy but with that natural look you’ve seen downstairs offset with antiques and great lighting design. The international cuisines from Medley Café Bistro are here too with special menus created for you. A dish preparation area shows Andrew and his team performing their magic and there’s a great cocktail bar and even a dance floor. Bookings: bookings@medley.ie 01 555 7116 Ireland' s Leading/ Stone Fabricator

Stone by Nature. Stone by Name.

@medleydublin

www.medley.ie

01/06/2016 11:24:43 23/08/2016 11:33


t a e r T YOURSELF! Single serving blueberry crisp Serves 1

4 tbsp plain flour 1 tsp sugar ¼ tsp baking powder Pinch of salt 2 tbsp milk 30g butter, melted 50g fresh blueberries To serve: Cream, ice cream or custard

cooking for fun treat yourself

Give a warm welcome to autumn with this just-for-one berry crisp

milk and melted butter until just combined. 3 Place the blueberries in the bottom of a 180ml oven-safe ramekin. Press the berries down slightly with the back of a spoon to break them up. Spoon the batter over the top. 4 Place the crisp on a small baking tray in case the blueberries boil over. 5 Bake for 15 minutes until golden on top and bubbling around the edges. 6 Top with cream, ice cream or custard if desired. Serve warm and enjoy.. Per Serving 389kcals, 25.4g fat (15.8g sugars), 37.2g carbs, 10.4g sugars, 4.9g protein, 2.1g fibre, 0.344g sodium

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 In a bowl, mix together the flour, sugar, baking powder and salt until well combined. Mix in the

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

100-106 IN THIS SECTION

WE'RE JAMMIN' P100

It's jam-making season with this month's Home Economics expert

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A TASTE OF HOME P102

Food blogger Eimear O'Donnell shares her favourite muffin recipes for September snacking

EASY JUNIORS P105

Whip up this tasty hummus, perfect for packed lunches or after-school snacks

Easy Food 99

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It’s jam-making season with Kelly Doolan of Tullamore College, Co. Offaly

W

hether you are buying fruit or growing it yourself, it’s so readily available at this time of year that it’s the ideal time to brush up on your jam-making skills. Jam-making seems like a daunting task, but don’t be afraid – it’s relatively quick and easy, and it's very satisfying to smell fresh jam being made and spread it over homemade scones or bread. Jam-making is the process of preserving fruit by using very high temperatures to soften the fruit and to kill microbes and enzymes. A high proportion of sugar (up to 65%) acts as a natural preservative and helps the jam to set. Essential to the setting process are also the correct proportions of acid and pectin.

Key ingredients • Fruit. Use high-quality, fresh, ripe and acidic fruit with a high proportion of pectin. • Sugar. Sugar should be measured accurately as it is important for both sweetness and setting ability, and also acts as a preservative. Sure-set or jam sugar has a coating of pectin and acid on each large sugar crystal, resulting in a shorter boiling time and ensuring that the jam will set fully. Sure-set sugar is also more pure than granulated sugar and will produce less scum on top of the jam during boiling. • Acid. This is needed in order to draw the pectin out from the fruit. Many fruits are naturally acidic, and so no extra acid may be needed, while some recipes include lemon juice to increase the acidity. Acid also helps to produce a better colour and flavour and prevent crystallisation. 100 Easy Food

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• Pectin. Pectin is a polysaccharide found in the cell walls of ripe fruit and helps the jam to set. Some fruits contain more pectin than others and a combination of fruits can be used in order to achieve a good set.

Key equipment • A large saucepan. This should be heavybased so the jam does not easily stick and burn. A wide saucepan with low sides is most ideal as it helps speed up the evaporation process. • A sugar thermometer (optional). This is the most accurate, failsafe way to test when the jam has reached setting point, but there are alternative methods, as seen opposite. • A jam funnel. This is very useful for pouring hot jam into jars, avoiding drips and burns. • Jam jars. These are essential for storing your jam and must be sterilised before use. • Jam jar covers. These are easily available in supermarkets during the summer months.

Pectin Content High

Medium

Low

Apples

Plums

Strawberries

Gooseberries

Raspberries

Pears

Blackcurrants

Blackberries

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kids’ kitchen home economics

How do I know when my jam has reached setting point? 1 The jam will reach 105˚C on a sugar thermometer. 2 The wrinkle test. Put a plate in the fridge until it is very cold. To check if the jam has reached setting point, put a teaspoon of jam on the plate and let it cool for 1-2 minutes, then push the jam with your finger. If the jam wrinkles, it has reached setting point.

Top tips

Strawberry jam Makes 4-6 jars

1kg fresh strawberries, washed and hulled 150ml water 1kg sure-set or jam sugar 1 Place the strawberries and water into a heavy-based saucepan over a medium-high heat until the berries become soft. Use a potato masher to mash the fruit; mash it until completely smooth if you do not like ‘bits’ in your jam, otherwise mash about 90% and Problem Jam is not set Fermentation of jam Crystallisation

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leave the rest intact. 2 Warm the sugar in a low oven and add to the fruit. Stir over a low temperature until the sugar has fully dissolved. 3 Increase the temperature and bring the jam to the boil for 10-15 minutes until the setting point as been reached (see above). 4 Spoon off any scum from the top of the jam. Carefully pour it into prepared jars, then seal and label. Per 60g Serving 127kcals, 0.1g fat (0g saturated), 33.6g carbs, 32.8g sugars, 0.2g protein, 0.6g fibre, 0g sodium

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Indication Too runny or watery Mould growth; jam has an ‘off’ flavour Crystals of sugar in the jam

 Ensure you weigh everything accurately.  Ensure the jars are washed and sterilised in the oven. Leave in the oven at a low temperature while you are making the jam, so that the glass is warm and will not crack when the hot jam is poured into it.  Before adding the sugar, pre-warm it in a low oven: this will allow it to dissolve into the jam much more quickly.  Ensure all of the sugar has dissolved before bringing the jam to the boil. This can be checked by rubbing the back of a metal spoon with some jam mixture on it against the side of the saucepan – listen and feel for any granules still present.  When the sugar has fully dissolved, boil the jam rapidly until the setting point has been reached, only stirring occasionally.  Skim off any scum before potting the jam. Ensure there are no drips around the neck of the jar, as these will prevent a seal being formed and encourage the growth of mould.  Cover the jam immediately with waxed discs (wax side-down) and remove any air bubbles. Dampen the cellophane discs, stretch over the top of the jar and seal with an elastic band. As the jam cools, a vacuum will be created, pulling the cellophane even tighter and creating a complete seal.  Label the jam and store in a dry, dark, wellventilated area.

What went wrong 1. Not enough acid, sugar or pectin present. 2. Did not reach setting point before it was potted. 1. Not enough sugar. 2. Poor quality fruit. 3. Not boiled long enough. 1. Too much sugar. 2. Sugar was not fully dissolved before boiling. 3. Not boiled for long enough. 4. Not enough acid.

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kids’ kitchen muffins

BAKED EGG MUFFINS Makes 12

H Home A TASTE OF

Eimear O’Donnell shares some of her favourite muffin recipes for September snacking

I

have so many great memories of cooking with my Mam when I was young. It’s definitely why I am such a foodie today and why I’ll try just about any food — as long as it’s not fish! I really believe that food education and our knowledge of nutrition and eating well begin at home. The beauty of cooking for kids is how simple it is: there is no need for frills or exotic ingredients. By simply stripping back to the staples, and allowing your kids to get involved in cooking and tasting, the task of preparing breakfast, lunch and dinner can become a lot less stressful for all. September is a hectic month, and makeahead meals are back on the agenda in full swing! In the interests of time, I’ve put together some simple, minimal snack ideas to cover you for on-the-go eating. These muffin-inspired bites are ideal for busy morning runs, popping into packed lunches and filling the gap after school. With few ingredients, these are perfect for introducing your kids to the kitchen! Enjoy,

Eimear x www.easyfood.ie

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AFTER-SCHOOL PEANUT BUTTER AND JELLY MUFFINS

Preheat the oven to 170˚C/150˚C fan/ gas mark 3 and lightly grease a 12-cup muffin tray with rapeseed oil. Heat some more oil in a frying pan over a mediumlow heat and cook 60g sliced chestnut mushrooms, 60g quartered cherry tomatoes and 1 finely sliced shallot for five minutes until soft. Stir in 100g chopped baby spinach until wilted, then stir in 50g diced cooked ham. Remove from the heat and leave to cool slightly. Whisk 6 free-range eggs and season with salt and black pepper. Place one tablespoon of the ham and vegetable mixture into each muffin cup. Top with egg until three-quarters full, then add a sprinkling of grated cheese. Bake for 15 minutes until risen and cooked through. Serve hot from the oven with bread and tomato chutney, or allow to cool for the perfect breakfast on-the-go!

Makes 12 175g self-raising flour 125g caster sugar 125g butter 2 eggs 120g peanut butter 12 tsp raspberry jam 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a 12-cup muffin tin with paper cases. 2 Beat the flour, sugar, butter, eggs and peanut butter in a mixing bowl until well combined and smooth. 3 Divide two-thirds of the batter among the muffin cups. Using a teaspoon, create a well in the centre of each case, pushing the batter slightly up the sides of the cups. 4 Spoon one heaped teaspoon of jam into each well, then top with the remaining batter to cover. 5 Bake for 20-25 minutes, until golden brown and set on top. Remove from the oven and allow to cool slightly on a wire rack before serving. Per Serving 253kcals, 14.4g fat (6.7g saturated), 27.9g carbs, 14.5g sugars, 5g protein, 1g fibre, 0.117g sodium

SAVOURY LUNCH MUFFINS Makes 12 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Lightly grease a 12-cup muffin tray with rapeseed oil. In a deep bowl, mix together 200g wholemeal flour, 200g self-raising flour, 35g oats, 1 tsp baking powder, 125g grated Cheddar, 120g chopped cooked ham, 2 thinly sliced shallots and some salt and black pepper. In a jug, whisk together 170g melted butter, 3 beaten free-range eggs, 1 tbsp wholegrain mustard, 1 tsp garlic rapeseed oil and 280ml fresh milk. Make a well in the centre of the dry ingredients and pour in the liquid mixture, stirring gently until just combined. Pour into the prepared muffin tin and bake for 20-25 minutes until golden brown and firm to the touch. Cool on a wire rack.

FOR MORE SUMMER FOOD AND DRINK INSPIRATION, FOLLOW EIMEAR ONLINE AT: homebirdfoodblog home.bird homebirdfood.tumblr.com Easy Food 103

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24/08/2016 14:06


kids’ kitchen easy juniors

EASY JUNIORS

Whip up a batch of this tasty hummus, perfect for packed lunches or after-school snacks!

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juniors

:-)

Easy Food

ep! and ke Cut out

Hummus

1

2

3

4

Makes about 500g

1 x 400g tin of chickpeas 4 tbsp extra-virgin olive oil 3 tbsp tahini Juice of ½ a lemon, plus more to taste 1 garlic clove, peeled and roughly chopped 1 tsp salt ½ tsp black pepper 1 Carefully open the tin of chickpeas and pour them into a sieve. Rinse them under cool running water. 2 Place all of the ingredients into the bowl of a food processor or blender. Put the lid on. 3 Whizz the hummus continuously for 1-2 minutes until it becomes very smooth. If some sticks to the sides of the food processor, stop and scrape it down into the rest of the mixture, then put the lid back on and whizz again. 4 Taste the hummus and see if you’d like to add any more of any of the ingredients for extra flavour. If your hummus is thicker than you'd like, whizz in a little more lemon juice or olive oil to thin it out and make it creamier. 5 Use a spatula to scrape the hummus into a tub or bowl. It will keep for up to a week in a sealed container in the fridge. Spread some on toast for a healthy breakfast, or wait until lunchtime and use it in sandwiches, wraps or pittas, or as a dip for raw vegetables. Per 100g serving: 189 kcals, 14.7g fat (2.1g saturated), 10.1g carbs, 0.3g sugars, 5.1g protein, 2.9g fibre, 0.52wg sodium

5

ILLUSTRATION BY: CHRIS HANNA

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make it healthy!

108-120

GIVE YOUR BODY THE LOVE IT DESERVES

IN THIS SECTION

BREAKING GOOD P108 With just a little preparation, it can be a quick job to feed your family a healthy breakfast on the run

www.easyfood.ie

EF115_XX Intro Pages New.indd 107

OH MY GOODNESS! P114

Blogger Aoife Howard shares her favourite breakfast for a delicious morning boost

BRAINS TO BURN P116 These good-for-you breakfast, lunch and dinner ideas will keep you alert all day long

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Breaking Good

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make it healthy breakfasts

With just a little preparation, it can be a quick and easy job to feed your family a healthy breakfast on the run

Good morning milkshake Serves 1 130ml milk ½ tbsp honey 1 tbsp peanut butter 2 bananas, frozen Pinch of cinnamon (optional)

Salt and black pepper 1 wholemeal pitta bread Small handful of baby spinach 1 In a microwave-safe bowl, beat one egg together with the milk and Parmesan. Add some salt and black pepper. 2 Microwave on high until the egg is set, stopping to stir and scramble every 20 seconds. 3 Pile the cheesy scrambled eggs into the wholemeal pitta with some baby spinach.

URS: MAKE IT YO ng some di ad by Jazz it up s, chopped sliced tomatoe slice of ham a or spring onions could eferred, you or turkey. If pr the at tch of eggs hard-boil a ba ep ke d an k ee start of the w e dge, then slic them in the fri of e ac pl in pitta one into each egg. the scrambled

Per Serving 263kcals, 8.7g fat (3.9g saturated), 28.5g carbs, 2.6g sugars, 16.8g protein, 4.2g fibre, 0.672g sodium

1 Combine all ingredients in a blender and blend until smooth. Per Serving 403kcals, 11.6g fat (3.6g saturated), 72.3g carbs, 45g sugars, 11g protein, 7.1g fibre, 0.139g sodium

Quick egg pitta Serves 1 1 egg Splash of milk 1 tbsp Parmesan, grated

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110 108 Easy EasyFood Food

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MAY 2016 SEPTEMBER

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make it healthy breakfasts

Dairy-free blueberry overnight oats Makes 5 servings For the overnight oats: 250g pure gluten-free rolled oats 2½ tsp chia seeds 50g fresh or frozen blueberries ½ tsp vanilla extract 450ml soy milk or other non-dairy milk 280g coconut yoghurt or other non-dairy yoghurt Optional toppings: Granola Blueberry jam Fresh or frozen blueberries Coconut yoghurt 1 Combine the oats, chia seeds, blueberries, vanilla, soy milk and coconut yoghurt in a bowl and mix well. 2 Divide between five jars or other containers with lids. Screw on the lids of the jars and shake well until combined. 3 Chill the oats overnight in the fridge or for up to five days. 4 In the morning when you’re ready to eat, stir the oats well, then swirl in any extra toppings, if desired. Enjoy the oats cold or heat in the microwave if preferred.

Packed with protein!

URS: MAKE IT YO bles in these ta ge ve e th Mix up gus, peas, aspara cups by trying or n io on d oes, re cherry tomat e ham th it m O t. grated carro e rsion, and leav for a veggie ve e these ak m to se out the chee dairy-free!

Per Serving 322kcals, 9.9g fat (4.3g saturated), 46.4g carbs, 10.3g sugars, 11.3g protein, 5.8g fibre, 0.101g sodium

x

Mini quinoa cups Makes 24 (8 servings) 120g uncooked quinoa 2 eggs 2 egg whites 1 courgette, grated 120g Cheddar, grated 2 slices of ham, chopped 4 tbsp fresh parsley, chopped 30g Parmesan, grated 2 spring onions, sliced Salt and black pepper 1 Cook the quinoa according to package instructions, then drain and set aside to cool. 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and liberally spray a 24-hole mini muffin tin with cooking spray. 3 Combine all of the ingredients in a large bowl and mix to combine. Season with salt and black pepper. Spoon the mixture into the muffin tin, www.easyfood.ie

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filling to the top of each cup. 4 Bake for 25 minutes, or until the edges of the cups are golden brown. Allow to cool for 8-10 minutes before removing from the tin. Store in a sealed container in the fridge for up to three days or freeze for up to three months. 5 To freeze, place the baked, cooled quinoa

cups on a baking tray. Place into the freezer until solid, then transfer the cups to a freezer bag and return to the freezer. Thaw the cups in the fridge overnight or in the microwave. Per Serving 232kcals, 6.2g fat (2g saturated), 29.4g carbs, 0.8g sugars, 14.7g protein, 3.5g fibre, 0.267g sodium

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Smoked salmon toasts with avocado Serves 2 2 slices of brown bread, toasted 2 tbsp soft cream cheese or Ricotta 1 avocado, pitted and sliced Squeeze of lemon juice 40g smoked salmon Black pepper

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1 Spread the brown toast evenly with cream cheese or Ricotta. 2 Add the avocado slices and squeeze over some lemon juice. 3 Top with smoked salmon and season with black pepper.

Per Serving 359kcals, 24.9g fat (6.7g saturated), 28.8g carbs, 1.7g sugars, 9.7g protein, 9g fibre, 0.82g sodium

URS: MAKE IT YO en quicker ev e To make thes e wholegrain to prepare, us instead of s crispbread bread. Add n ow br g toastin ed tomato lic -s some thinly se ion to increa and/or red on d veg. an it fru of your intake

SEPTEMBER 2016

24/08/2016 14:17


EF115_113_Belvita.indd 113 Ad_160822_v1.indd 1 5033760_belVita Irish Mammies

23/08/2016 22/08/2016 11:33 16:04


OH MY

Goodness!

Blogger Aoife Howard shares her favourite healthy breakfast for a delicious morning boost

B

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

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reakfast: some people can't live without it, while others can't live with it. Personally, I fall firmly into the former category. While some people can't function without their morning coffee, I’m the first to admit that, without breakfast, I'm far from functional. However, life is a constant battle between those extra few minutes in bed and a nutritious start to the day. I always begin every week with the best of intentions. Monday's breakfast can range from elaborate bowls of porridge resplendent with glorious toppings to adventurous plates of shakshuka. By Friday, that extra 10 minutes in bed is just too tempting to resist‌ let's just say that Friday's breakfast is usually far from Instagram-worthy!

SEPTEMBER 2016

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make it healthy breakfast

While this simple muesli recipe might not solve all of life's problems, it can make early mornings that little bit more palatable. This heavenly carrot cake muesli is a godsend as it allows you that precious extra duvet time as well as a wonderfully substantial start to your day. This nutritious recipe is best described as a muesli-granola hybrid, and bears little resemblance to sugar-laden breakfast cereals. I use just a touch of maple syrup to add a hint of sweetness to a nourishing base of whole-grain fibre-rich oats, vibrant carrots and crunchy pumpkin seeds, all gently spiced with warming cinnamon and nutmeg. Rustling it up couldn't be easier. I love to make up a big batch of this at the weekend in preparation for the week ahead. Eat it by the bowlful with ice-cold milk, large dollops of luscious

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yoghurt or layered with fruit to make a breakfast parfait. I also love to drizzle it over steaming bowls of porridge, creamy chia puddings, fruity smoothies… and I’ll admit my favourite way to eat it is straight from the jar with nothing but a spoon! Cake for breakfast — now that's worth getting out of bed for.

Toasted 'carrot cake' muesli Serves 8-10 400g pure gluten-free oats 4 large carrots, peeled and coarsely grated 2 tbsp chia seeds 4 tbsp pumpkin seeds 3 tsp cinnamon Pinch of nutmeg 6 tbsp maple syrup 4 tsp olive oil

1 Preheat the oven to 160°C/140°C fan/gas mark 3 and line a large rimmed baking tray with parchment paper. In a large mixing bowl, combine the oats, carrots, chia and pumpkin seeds and stir together. 2 Add the cinnamon and a generous pinch of nutmeg. 3 Stir together the maple syrup and olive oil, then mix in until all of the dry ingredients are coated. Taste and add more spices as desired. 4 Spread the mixture evenly onto the prepared tray and bake in the oven for 30-35 minutes, stirring occasionally, until golden brown. 5 Remove from the oven and leave to cool completely before storing. Per Serving 241kcals, 6.9g fat (1.2g saturated), 39.5g carbs, 9g sugars, 6.8g protein, 5.3g fibre, 0.024g sodium

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Brains to burn These breakfast, lunch and dinner ideas will keep you alert all day long

Eggs Bananas onut oc C Almonds Dark chocolate

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SEPTEMBER 2016

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make it healthy brain food

Chocolate chip banana bread Serves 12 Cooking spray 4 medium bananas, ripe 2 large eggs 250ml buttermilk 1 tsp vanilla extract 70g almond flour 120g coconut flour 40g unsweetened cocoa powder ½ tsp bicarbonate of soda ½ tsp baking powder ¼ tsp salt 100g dark chocolate (at least 70% cocoa solids), roughly chopped

TOP TIP

Never skip breakfast

Your brain needs energy for it to function, and breakfast provides the crucial first boost of energy – after all, you wouldn’t expect your car to run without petrol. Kick-start your day with a balanced breakfast, which should include slow-release carbs, protein and healthy fats.

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Spray a 20cm square baking tin with non-stick cooking spray and set aside. 2 In a blender or food processor, combine the bananas, eggs, buttermilk and vanilla. Whizz until smooth. 3 In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, bicarbonate of soda, baking powder and salt. 4 Add the wet mixture to the dry, folding gently until well combined. Stir in the dark chocolate chunks. 5 Pour the batter evenly into the prepared baking tin. Smooth the top with a spatula. 6 Bake for 18-22 minutes or until a skewer inserted into the centre comes out clean. Transfer the tin to a wire rack and allow to cool for 20 minutes, then slice into 12. Per Serving 178kcals, 8.3g fat (3.9g saturated), 23.1g carbs, 10.2g sugars, 2.2g protein, 6.9g fibre, 0.122g sodium

Eggs oily fish olive fy oil whole grains lea ato tom ns gree

Scrambled eggs with smoked salmon Serves 2 4 eggs 30ml milk 1 tbsp chives, finely chopped Salt and black pepper 2 tsp olive oil 1 large handful of baby spinach 2 slices of wholegrain bread, toasted www.easyfood.ie

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4 slices smoked salmon 1 ripe tomato, chopped 1 In a jug, whisk together the eggs, milk, chives and some salt and black pepper until small bubbles appear. 2 Heat the oil in a non-stick frying pan over high heat, then turn the heat to low. Whisk the egg mixture again and pour into the pan. Add the spinach. As the eggs begin to set, stir gently with a wooden spoon, tilting the pan to allow the uncooked egg to come in contact with the base. Cook for 1-2 minutes until the spinach wilts and the eggs form soft, creamy curds but are not completely set. Remove the pan from the heat immediately. 3 Top the toast with the scrambled eggs, salmon and some chopped tomato. Season with salt and black pepper. Per Serving 276kcals, 15.9g fat (4.1g saturated), 15.5g carbs, 4.3g sugars, 19.7g protein, 2.6g fibre, 0.788g sodium

with Packed ! in te o r p

Brain boosters:                      

Whole grains Dark chocolate Blueberries Oily fish Avocados Beetroot Bananas Spinach and other dark leafy greens Eggs Nuts and seeds Tomatoes Green tea Broccoli Lentils Plain yoghurt Coconut Coconut milk Coconut oil Olive oil Rosemary Turmeric Coffee (in moderate amounts) Easy Food 117

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MAKE IT YOURS: For a lighter lunch, increase the brown rice to 100g and combine the ingredients in bowls, omitting the wraps.

ado Oily fish avoc ns whole grai spinach

Spicy tuna, avocado and rice wraps

or watercress 1 ripe avocado, sliced 1 carrot, cut into matchsticks Soy sauce, for dipping

Makes 2 60g brown rice 1 x 160g tin of tuna, drained 1½ tbsp low-fat mayonnaise ½ tbsp hot sauce, such as Sriracha Juice of ½ a lime 1 spring onion, chopped 1 tbsp rice vinegar 2 wholegrain wraps 2 large handfuls of baby spinach, baby kale

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1 Cook the brown rice according to package instructions. Drain, fluff with a fork and allow to cool completely. 2 In a bowl, combine the tuna, mayonnaise, hot sauce, lime juice and spring onion. 3 Stir the rice vinegar into the cooled rice. 4 Spread half of the tuna mixture over one wrap. Top with half of the rice, leaves, avocado and carrot. Roll up tightly and cut in half if desired. Repeat with the second wrap and remaining

TOP TIP Cook the brown rice the night before and store in the fridge overnight. This way, you can quickly assemble these wraps the next morning in preparation for lunchtime. fillings. Roll both wraps up tightly in tin foil. 5 Serve with soy sauce for dipping, if desired. Per Serving 694kcals, 33.8g fat (6g saturated), 66.6g carbs, 2.3g sugars, 30g protein, 10.3g fibre, 0.281g sodium

x SEPTEMBER 2016

26/08/2016 16:56


make it healthy brain food

Curried chicken legs with coconut and turmeric Serves 4 1 lemongrass stalk 1 large shallot, chopped 4 garlic cloves, peeled and roughly chopped 1 x 3cm piece of ginger, peeled and roughly chopped 1 tsp dried chilli flakes 1 tsp ground turmeric 1 tbsp coconut oil

TOP TIP

Drink enough water

Sometimes all you need is a glass of water to rehydrate, energise and increase concentration. When you feel like reaching for that cup of coffee or energy drink, remember that it will actually dehydrate you further, causing you to feel worse later. Knock back a tall glass of water and remember to keep doing so on a regular basis.

4 chicken drumsticks 4 chicken thighs Salt and black pepper 4 cardamom pods, cracked 2 star anise 1 x 400g tin of coconut milk 1 tsp brown sugar To serve: 4 tbsp unsweetened shredded coconut Fresh coriander, chopped Brown rice 1 Remove the tough outer layers from the lemongrass. Finely grate the bottom half of the stalk, discarding the rest. 2 In a food processor, combine the grated lemongrass with the shallot, garlic, ginger, chilli flakes, turmeric and two tablespoons of water. Whizz together until a paste forms, adding an extra splash or two of water if needed. 3 Heat the oil in a large pan over a medium heat. Season the chicken pieces with salt and pepper and cook for 8-10 minutes, skin side-

down, until the skin is lightly browned and crisp. Transfer to a plate. 4 In the fat left in the pan, cook the spice paste for 4-5 minutes, stirring, until very fragrant and slightly darkened. 5 Add the cardamom, star anise, coconut milk and brown sugar to the pan and bring to a simmer. 6 Add the chicken and cook for 45 minutes, turning the pieces occasionally and scraping the bottom of the pan often, until the chicken is tender and cooked throughout. 7 Toast the shredded coconut in a small dry pan over a medium heat for 4-5 minutes, tossing occasionally, until golden brown. Allow to cool. 8 Place the chicken pieces on serving plates and drizzle with any liquid left in the pan. Top with the toasted coconut and some fresh coriander and serve with brown rice. Per Serving 561kcals, 37.9g fat (27g saturated), 10.7g carbs, 4.2g sugars, 45.9g protein, 2.9g fibre, 0.145g sodium

x

conut Turmeric co ilk oil coconut m ns ai gr le who

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TOP TIP

Make small changes

It’s actually much easier than you think to add brain foods to your diet. Some handy ways to do this include throwing a couple of handfuls of spinach into every soup, stew, casserole or bake; sprinkling your salads with seeds; snacking on nuts or bananas; switching refined carbohydrates for whole grain versions; or cooking with olive oil instead of vegetable oil. 250ml vegetable stock 4 big handfuls of baby kale (or use watercress, rocket or baby spinach) 4 tbsp sunflower, sesame or pumpkin seeds

ils Beetroot lent ive ol ns ee leafy gr s ed se oil

Baby kale, lentil and roasted beetroot salad Serves 3-4 100g green lentils, rinsed 3 leeks, trimmed, sliced lengthwise then chopped, rinsed and dried 2 beetroots, peeled, rinsed, dried and quartered 1½ tbsp olive oil Salt and black pepper 120 Easy Food

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For the dressing: 4 tbsp tahini Juice of ½ a lemon 2 tbsp honey 4 tbsp olive oil Salt and black pepper 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Place the lentils in a small saucepan with the stock and bring to a rapid simmer over a medium-high heat. Reduce the heat and simmer gently, uncovered, for 20-30 minutes or until all of the liquid has been absorbed. Set aside to cool. 3 Place the leeks and beetroots on a baking tray. Drizzle with the olive oil and season

generously with salt and pepper. Toss to coat, then bake for 15-20 minutes or until lightly browned. Transfer the leeks to a plate and roast the beetroot for an additional 10-15 minutes, then add to the leeks and set aside. 4 Place all of the dressing ingredients in a bowl and whisk to combine. Taste the dressing and season as necessary. 5 If using baby kale, place the leaves in a large bowl with a splash of olive oil and some lemon juice and massage with hands for 2-3 minutes to soften the leaves. For all other leafy greens, skip this step. 6 Place the seeds in a dry pan over a medium-high heat and toast for 3-4 minutes until lightly golden. 7 Place the kale, beetroots, leeks and lentils in a large bowl. Add the dressing and seeds and toss to coat. Per Serving 499kcals, 32.6g fat (4.7g saturated), 45g carbs, 16.2g sugars, 13g protein, 12.6g fibre, 0.319g sodium

x SEPTEMBER 2016

24/08/2016 14:45


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

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Easy Food 121

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kitchen KNOW-HOW

GET TO KNOW YOUR... VINEGARS

DER VINE

GA

Fermented from malted barley and most commonly associated with fish and chips. While its flavour is too strong for mild vinaigrettes and sauces, it is good for more robust applications such as marinades, pickling and chutneys. BEST FOR: Homemade fish and chips.

RICE W

EF115_121-125 The_Inside_Track .indd 122

R

122 Easy Food

SAMIC VI L A N B

EGA

INEGAR V E IN

A

R

Has a mellow sour flavour with some fruity sweetness. It works well in marinades, chutneys and stews. Apple cider vinegar is currently enjoying some time in the spotlight, with many people claiming it’s good for everything from weight loss and blood pressure to migraine and even kidney stones. We can’t guarantee it’s the miracle cure it’s professed to be, but it is handy to have in the kitchen and can be substituted for red wine An Italian classic, vinegar where necessary. revered worldwide for its BEST FOR: All-round versatility sticky, sweet characteristics. It and purported health is commonly used in or as a salad Mostly used benefits. dressing or marinade, but it also adds in Asian cooking. It has a fantastic depth of flavour when added a lighter, sweeter flavour than to a stew or chilli. Try it over strawberries other vinegars and is ideal for and ice cream for a deliciously different making dipping sauces. (TOP TIP: summer dessert! Don’t get it confused with regular BEST FOR: Italian-style salads, rice wine – make sure the label such as a Caprese. says vinegar!) BEST FOR: Asian dipping sauces.

R

WHIT

Not the same as regular distilled white vinegar. While it isn't as flavourful as its red equivalent, it can add freshness to rich sauces and vinaigrettes without overpowering other flavours or affecting the colour of the dish. BEST FOR: Vinaigrettes.

CI E L PP

M A LT V I N E G

AR

INE VINEGA W E

A great allpurpose vinegar with a sharp taste, used in salad dressings, marinades and to give soups a little bite at the very end of cooking. It can be used as a substitute for cider vinegar in most recipes. BEST FOR: A great allrounder.

AR

DISTILLED

R

The cheapest and most widely available type of vinegar. While it's a bit too harsh for most recipes, it’s perfect for making pickles, and is commonly employed for uses other than eating such as sink-scrubbing and window-washing. BEST FOR: Household cleaning.

RE D W I N E VI

NEG

W

VINEG E T I A H

SEPTEMBER 2016

24/08/2016 14:51


EAT MORE…SALMON See pages 47 and 61 for easy ways to cook salmon tonight!

JUST ONE 120G SERVING CONTAINS:

236%

OMEGA-3 FATTY ACIDS...

OF YOUR RDA OF VITAMIN B12

53%

OF YOUR RDA OF PROTEIN

PO

...ARE BENEFICIAL TO SKIN AND HAIR ...INCREASE BRAIN EFFICIENCY AND IMPROVE MEMORY

127%

...REDUCE THE RISK OF AGE-RELATED MACULAR DEGENERATION ...REDUCE THE RISK OF HEART DISEASE AND STROKE

OF YOUR RDA OF VITAMIN D

PE

...KEEP BONES STRONG

UNUSUAL INGREDIENTS:

Seaweed

Seaweeds have been used as food in coastal cuisines since prehistoric times, here in Ireland as well as in parts of China, Japan, Korea, Iceland, Norway, France, Wales, Nova Scotia and Newfoundland. These days, thanks to the influence of Japanese cuisine, seaweed is perhaps most recognisable in the sheets of nori wrapped around sushi rolls, or the kombu floating in miso soup.

The type of cooking method used for seaweed depends on the type of seaweed used. Dried seaweed is great for adding an umami flavour to stocks, soups or stews, and its saltiness means it can be used as an alternative seasoning to salt. Fresh seaweed varieties can be cooked and served alongside a seafood dish or in soups, or they can be cut up and deep-fried for a crispy garnish.

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ILLUSTRATIONS BY: CHRIS HANNA

Seaweed’s best benefit is that it is an extraordinary source of a nutrient missing from almost every other food: iodine. Iodine is critically important for maintaining a healthy thyroid gland, which helps produce and regulate hormones. Seaweed is also packed with a host of other minerals, high in protein and contains more vitamin C per gram than an orange.

Easy Food 123

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All over avocado toast Avocado toast has hit the internet hard over the past year or two, quickly establishing itself as a quick and easy breakfast that is trendy, yet healthy. But what to do if you start getting bored with your morning fix? Add delicious topping combinations, of course!

Quick question I forgot to take chicken fillets out of the freezer last night. Is there a safe way to thaw them relatively quickly? The safest way is to place the chicken fillets in a sealable bag. Fill a large bowl (or the sink) with cold water and submerge the bag of chicken. This method should allow them to thaw within 2-3 hours.

Bacon + goat’s cheese. Let’s be honest: everything’s better with bacon.

Salsa + crushed tortilla chips. Gotta love that crunch.

Chorizo + tomato. Top with a fried egg for bonus points.

Tomato + chillies + coriander + lime juice. Guaca-toast.

Strawberries + balsamic vinegar. TRUST US.

Fun food fact

Quinoa was first domesticated by Andean peoples around 3,000-4,000 years ago. The Incas, who believed the crop to be sacred, referred to it as chisaya mama or "mother of all grains", and the Inca emperor would traditionally sow the first seeds of the season. During the Spanish conquest, the colonists looked down on quinoa as "food for Indians,” suppressing its cultivation and forcing the Incas to grow wheat instead.

Poached egg + Sriracha hot sauce. sauce Runny yolk highly recommended.

Feta cheese + sliced nectarines. Salty yet sweet.

Smoked salmon + red onion + capers + black pepper + lemon juice. Easy elegance.

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SEPTEMBER 2016

24/08/2016 14:53


Indecent disposal It should go without saying that you should never, ever pour grease, oil or fat of any kind down your drain – it will solidify, building up a layer which will eventually cause a blockage. • Fat is flavour and can easily be incorporated into your cooking. Julia Child once said, “If you’re afraid of butter, use cream,” and animal fat is another delicious alternative. • If you are interested in using it for cooking purposes, strain duck, goose, bacon or chicken fat through a sieve into a jar, tub or ramekin. Cover and keep in the fridge for up to six months.

To keep guacamole from turning brown, put it in a container and cover with 1cm of water. When you’re ready to eat it, simply drain off the water, give it a stir and serve.

• Use duck or goose fat to make the crispiest, most delicious roast potatoes you’ve ever had. • Bacon fat is quite versatile and can be used in place of butter or oil in virtually any savoury dish. We especially like using it to cook fried or scrambled eggs, to fry pancakes or to make homemade popcorn! • Use small amounts of chicken fat to add flavour to otherwise vegetarian dishes such as fried rice, noodles or roasted vegetables. A small pat used for frying mushrooms adds a fantastic umami flavour. • Alternatively, if you don’t want to cook with fat, simply transfer to a mug, cover with cling film and place in the fridge for 2-3 hours. Once solidified, you can use a knife to scrape the fat into the bin.

Uses for leftover chicken

• Wait for used deep-frying oil to cool, then carefully pour into an empty plastic milk bottle or a jar with a lid. Keep it under the sink or on top of a cupboard. When the container gets full, simply throw it away.

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Easy Food 125

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know-how KITCHEN

Make the most of your microwave with these handy tips

Plastic and metal If plastic is labelled microwave-safe, it's fine to use it in the microwave, but never, EVER put metal of any sort in the microwave – this includes tin foil! Love your leftovers How you place food on a plate affects how it's heated in the microwave. Instead of piling food in the centre, spread it around the outer edge of the plate, leaving an opening in the middle. The more surface area the food takes up, the better.

ADJUST THE POWER Don’t automatically opt for the highest power setting. What you're cooking (or baking) should determine the power setting you use, and this will lead to better-tasting food from the microwave. High Stick with high power when heating or boiling liquids; cooking firm, thick foods, like baked potatoes or root vegetables; and with quick-cooking items like mug cakes.

Low This setting mimics the low heat of an oven and works best with delicate ingredients and foods that can quickly overcook, like vegetables that are chopped into small chunks or eggs.

OUT WITH THE OLD Like all appliances, your microwave won’t last forever. Some signs you need a replacement are: • Cooking much slower than normal • Making loud or unusual noises • Some of the buttons aren't working • The door doesn’t seal properly • The microwave is over 10 years old • There are sparks or burning smells!

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Stir it up The best way to heat your food is to microwave in short one-minute bursts, stirring the food between each interval. If you're heating something that can't be stirred (like a leftover steak), flip it over and/or reposition it on the plate. Great for vegetables Because microwaves heat quickly and with minimal water contact, vegetables cooked in the microwave retain precious nutrients that get drained away when blanching. We find one of the most useful things to do with our microwave is to par-cook potatoes quickly – just be sure to prick them a few times with a fork first to avoid exploding spuds! Not for meat Reheating is fine, but don’t use your microwave to actually cook meat. They heat food unevenly and this could easily lead to food poisoning. SEPTEMBER 2016

24/08/2016 15:00


Bring your kitchen to life

The Accents Special Edition range available from stockists nationwide. For more information or visit www.morphyrichards.ie Morphy Richards is Irish owned and part of the Glen Dimplex Group. EF115_127_Morphy Richards.indd 127 Accents Kettle Ad-206x276.indd 1

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O NO UT W

MAGAZINE

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IN THE NEXT ISSUE...

ENJOY DELICIOUS AUTUMNAL MEALS WITH THE OCTOBER ISSUE OF EASY FOOD

Our next celebrity guest editor is... LILLY HIGGINS! Food writer, blogger, photographer, chef and most recently a judge on The Great Irish Bake-Off, Lilly Higgins has a lot under her belt! We’re delighted to have her join us for the October issue of Easy Food, where she’ll be sharing some of her most-loved recipes and top tips for confident home cooking. Lilly’s recipes are always practical, approachable and family-friendly, making it easy for even novice cooks to increase their skills in the kitchen, so she’s a perfect fit as guest editor for our next edition.

Lilly Higgins

ON SALE OCTOBER 10TH INSIDE...

> Gluten-free bakes mbinations > Classic flavour co eese > New ways with ch > In-season recipes s > Kid-friendly soup for picky eaters s on ti op ox hb nc Lu > nners > Warming family di

EF115_129_In the next Issue.indd 129

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Omelette you finish

! and keep Cut out

Top Tip

ze for a is a good si A 20cm pan ur pan yo If . elette two-egg om will be ur omelette is bigger, yo d an ad d you coul thinner — or ette el om an gs for extra two eg . le op pe o tw that serves

How to make a classic omelette It is often true that simple foods are the tastiest, and a classic omelette is the perfect example of this. A good omelette should be soft, golden-yellow and custard-like. Makes 1 omelette 2 large eggs Salt and pepper Large knob of butter Optional: 40g cheese, grated Your filling of choice, pre-cooked if necessary Fresh parsley, chopped 1 Get prepped: If you’re using cheese, grate it. If you’re using any other fillings, prepare them: herbs, ham or spring onions will need to be chopped, while mushrooms, onions or bacon should be pan-fried. 2 Whisk the eggs: Crack both eggs into a mixing bowl. Season with salt and black pepper and whisk the eggs until completely combined and frothy – you want to incorporate some air into them for a fluffy end result. 3 Warm the pan: Place a 20cm non-stick pan over a medium-high heat and melt the butter, tilting the pan to coat the bottom evenly. When the butter is sizzling, turn the heat to medium-low. 4 In with the eggs: Pour the whisked eggs into the pan and immediately tilt the pan

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so that they coat the entire bottom of the pan. The eggs should sizzle on contact; if they don’t, you can keep cooking, but remember to heat the pan for a little longer next time. 5 Push and tilt: Use a spatula to gently push the cooked egg from the edges toward the centre of the pan, making space for the uncooked egg around the edges. Tilt the pan so that the uncooked egg flows into the open spaces. 6 Quick cooking: The omelette will be ready in 1-2 minutes. When done, the bottom will be set and the edges will look a little crisp. The top of the omelette should still look fairly wet and uncooked, but without any loose, flowing liquid egg. The omelette will continue cooking from residual heat once out of the pan, so it’s important to finish when the top still seems a little underdone. 7 Top it off: If using cheese and/or fillings, scatter them across the middle of the omelette. 8 Fold: Fold the omelette in half over the fillings. (Or, if you want it to look fancy, fold the bottom third of the omelette up over the centre, then fold the top third down.) 9 Slide: Gently slide the omelette onto a plate and garnish with fresh parsley, if desired. Eat immediately.

SEPTEMBER 2016

24/08/2016 14:58


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Profile for Zahra Media Group

Easy Food Issue 115  

Ireland's leading food magazine. The Back To School issue. Get recipes for the best brainfood, what snacks to pack and delicious lunchbox id...

Easy Food Issue 115  

Ireland's leading food magazine. The Back To School issue. Get recipes for the best brainfood, what snacks to pack and delicious lunchbox id...