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• COOKING WITH SEASONAL HERBS • FUN LUNCHBOX IDEAS • WEEKNIGHT MEALS • NEW WAYS WITH CHICKEN • CLEVER RECIPES WITH IRISH BREADS • HEALTHY ON-THE-GO MEALS • PERFECT SCRAMBLED EGGS •
What's for Dinner?
EDITOR Rory O'Connell sha res recipes and tips from his latest cookbook for top-quality home cooking
ADVERTORIAL
An easy weeknight favourite!
Peppered steak sandwich Serves 4 PREP TIME: 25 minutes
2 x 350g striploin steaks ½ tsp salt 1 tbsp black peppercorns, crushed 1 tbsp olive oil 200g button mushrooms, thinly sliced 1 garlic clove, crushed To serve: ½ x 170g package of Philadelphia Light Cream Cheese with Chives 4 crusty rolls, halved Rocket 1 Heat a heavy frying pan over a high heat. Season the steaks with the salt and crushed peppercorns. 2 Add half of the oil to the pan to heat.
Add the steaks and cook for 3-4 minutes for medium-rare. Remove from the pan and place on a chopping board. Tent loosely with foil and leave to rest for 10 minutes. 3 Meanwhile, heat the remaining oil in the pan. Add the mushrooms and season with salt and pepper. Cook for 5-7 minutes until soft. 4 Add the garlic and cook for another 30 seconds. Remove from the heat. 5 Slice the steaks against the grain into thick strips. 6 Spread the cream cheese on the bottom halves of the rolls. Top with some rocket, steak slices and mushrooms. Serve hot. Per Serving 628kcals, 36g fat (14.1g saturated), 30.8g carbs, 3.6g sugars, 44.3g protein, 3.6g fibre, 0.591g sodium
For more delicious recipes, visit www.philadelphia.ie
Hello, readers!
Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Chocolate peanut butter party cake, p.93
I am delighted to be the guest editor this month, as September is one of the most exciting times of the year to be in the kitchen. Autumn produce is piling in and there is no shortage of lovely recipes that will help these precious ingredients to shine. Sweet, juicy tomatoes are perfect in salads or tarts, while plump blackberries make for the perfect dessert when baked into a crumble or served with crisp meringues and softly whipped cream.
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Baked fish rarebit, p.64 Editorial Intern Emer Brady foodintern@zahramediagroup.com fave recipe: Sun-dried tomato pesto babka, p.85
From my work as a chef, to co-founding Ballymaloe Cookery School with my sister, Darina, I have always focused on cooking honest and good-quality food. Rory O’Connell I am an advocate of cooking with the best possible ingredients — getting to know local producers and using seasonal produce every day is a sure way to elevate even the simplest dishes to a higher plain. Something as basic as a roast chicken can be a thing of beauty when you’ve chosen a top-quality, ethically-raised chicken and serve it alongside local, seasonal root vegetables that have been cooked simply and to perfection. You can find some of my favourite recipes from my latest cookbook, Cook Well, Eat Well, as well as my first book, Master It, from p.17.
Contributors Michael Fleming, Aoife Howard and Heather Brady. DESIGN Art Director Nikki Kennedy fave recipe: Tabbouleh, p.30 PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. Some images from Shutterstock.com.
There is plenty of delicious seasonal produce to get stuck into; learn more about seasonal herbs from p.28, and try some lovely bakes with September’s finest produce on p.36.
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I am a big believer that any meal can be a pleasure with the right attention; have a go at some easy weeknight meals with the weekly menu planner, p.60, and see just how versatile chicken can be from p.74. We also have expert tips from a local butcher on how to make responsible choices when buying meat on p.72.
ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Chocolate tahini cookies, p.116
It’s also back-to-school time, and we’ve got creative lunch ideas for school children from p.42, as well as handy on-the-go meals for busy days, p.110.
ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
From sweet treats to rich dinners, the diverse range of recipes using peanut butter has been one of the highlights from the Easy Food Test Kitchen this month; check out the recipes from p.84. Cooking is a real art, but it doesn’t have to be a difficult one. Take the time to get to know your ingredients and be patient with yourself when learning new recipes. There’s a world of exciting flavours and dishes for the taking!
BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Decadent brownies, p.51 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Chicken parmigiana, p.79
Rory
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September
CONTENTS Peanut butter and jam bars
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Exciting things for you to win!
fresh herbs WHAT’S IN SEASON? 28 HERB YOUR ENTHUSIASM
Make the most of the season’s fresh
produce with these simple recipes
36 GET IT FROM THE GARDEN
Make the most of the season’s fresh
produce with these simple recipes
LARDER LUCK 48 HEART-Y FAVOURITES
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50 GOING COCO-NUTS
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Easy pork ramen
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Chicken with thyme, goat’s cheese and bacon
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COOKING FOR FUN
So-simple light quiche
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84 PICK A SIDE
A traditional sweet Jewish bread, babka is worth getting to know
126 KITCHEN KNOW-HOW
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Chocolate peanut butter party cake
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86 EAT IRELAND
Recipe Editor Jocelyn Doyle looks at an Irish alternative to quality olive oil
88 FEELIN’ NUTTY
Dive into the many sweet and savoury uses for peanut butter
KIDS’ KITCHEN 96 BACK TO BASICS
Our Home Ec expert praises the benefits of home cooking
105 EASY JUNIORS
MAKE IT HEALTHY!
108 OH MY GOODNESS!
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Blogger Aoife Howard brings the sunshine with this simple wholesome salad
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WISE WORDS FROM RORY
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Rory O'Connell shares recipes from his latest cookbook and shares tips for top-quality home cooking
Rory O’Connell shares expert cooking tips and failsafe recipes from his new cookbook
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
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WIN! RORY O’CONNELL’S
new cookbook!
WIN! A HAMPER OF TASTY SNACKS! Guest editor Rory O'Connell, Ballymaloe Cookery School teacher and author of Master It, is back with his second cookbook, Cook Well, Eat Well, published by Gill Books. It contains the recipes from his RTÉ show, “How to Cook Well”, and focuses on seasonal, balanced meals for elegant eating and entertaining. Each perfectly balanced meal caters for 4–6 people, and one of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a large group of people – from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be
Premium dried fruit, nut and seed company, Forest Feast, creates great-tasting snacks using the best ingredients from around the world, so you can enjoy them as part of life’s everyday adventures. To make your snack stash more exciting, Forest Feast is giving away its no-added-sugar Smart and Hearty range (RRP €2.49), which features sun ripened exotics such as goji berries, cherries, mango, pineapple, banana and golden berries and snack-sized family favourites such as apricots, figs, prunes and dates, plus a selection share packs from the wider Forest Feast family!
tried for simple and pleasing lunches or dinners. For a chance to win a copy of Rory’s new book, simply email your contact details to competitions@easyfood.ie with RORY in the subject line.
16 Easy Food
For a chance to win one of three hampers packed with these goodies, simply email your contact details to competitions@easyfood.ie with FOREST FEAST in the subject line.
SEPTEMBER 2017
guest editor Rory O'Connell
WISE WORDS from Rory
Rory's first book, Master It: How to Cook Today, draws on his years of experience and guides readers through recipes that, once mastered, will be the base for a stunning recipe repertoire. His latest book, Cook Well, Eat Well, contains recipes and tips from his popular RTÉ series, “How to Cook Well”, and focuses on seasonal, balanced meals for elegant eating and easy entertaining.
What was your relationship like with food when you were a child?
Chef, cookery instructor and cookbook author Rory O’Connell shares expert cooking tips and fail-safe recipes from his latest cookbook
Rory
O'Connell has certainly earned his reputation as one of the champions of Irish cuisine. He cofounded Ballymaloe Cookery School in 1983 with his sister, Darina Allen, and went on to serve as the head chef in Ballymaloe House for 10 years. He was awarded the prestigious title of Ireland’s Chef of the Year — twice! — and has worked in some of the best restaurants around the world. At the heart of his work, though, is teaching people about the basics of cooking well. His style is precise and heartfelt — he isn’t the “chuck it in the pot” type of chef. He believes there are basic cooking techniques that, when done properly, will serve homecooks well and form the foundation for just about any style of cooking. Learning how to properly roast a chicken, make gravy or even prepare croutons are skills to be learned early and learned correctly. From here, personal tweaks
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and clever inclusions can make any meal a masterpiece. Rory reveres not only the techniques of cooking, but the building blocks. The ingredients and their origin are inseparable from the final dish, and Rory has always been a champion of responsible, ethical cooking. He imparts this wisdom in a way that makes him one of the most popular and well-respected instructors at Ballymaloe, walking students through each technique as if he were effortlessly explaining it to a group of friends. He is adroit in his movements and never flusters: watching him prepare a dish is confirmation that you are witnessing a master at work. The kitchens you see on TV where everyone is shouting and swearing, constantly competing to be heard? Not for Rory. He advocates “organised silence” while at work; his kitchen is a symphony orchestra rather than a mosh pit.
I’d say we did have a really good connection to food and fresh ingredients in our household. My mother was a very good cook and loved to cook for us; she knew the good food she fed us would be reflected in our health. My father died quite young, and my mother made sure that she always cooked at home every day and provided us with nutritious foods. Her interest in food spread to all of us, and we would help her whenever we could — peeling the spuds, or helping her in the vegetable garden were special times for us. I remember back to Christmas time; we'd all get involved helping her make the puddings and cakes, stirring the bowl and making a wish while doing so. These are all extremely precious memories for me. I think we took for granted how much emphasis was placed on the quality of food and mealtimes in our household, and it wasn’t until I was older that I realised it wasn’t like that in every home. Mealtimes were the absolute highlight of the day and it was very important that we all sat down together for meals. I think this gave us all a deep love for food, and we loved every morsel of it; it was always the joke in our house that once lunch was over we’d ask our mother, “Right, so what’s for supper?”
When did you first realise you had a passion for cooking? Truthfully, I like to say I became a professional by accident. I had gone to university to study law and messed around with various
Be sure to catch Rory at Savour Kilkenny — Festival of Food! Rory will be hosting a free Cook Well, Eat Well demo on Saturday, 28th October. Savour Kilkenny runs from 27-30th October and is a Mecca for food lovers with its food market, cookery demos, discussions and dining events. www.savourkilkenny.com
Easy Food 17
subjects, but I wasn’t certain that was what I wanted to do. I went to Ballymaloe House to work at reception for a summer, in hopes I would figure it out by the end of my time there. Having worked there, though, I was able to eat meals from the Ballymaloe House kitchens that were extraordinary. I decided that before I finished up, I’d like to learn how to make a few specific things properly myself. So I asked if I could work in the kitchens for a couple months; not necessarily to take on an apprenticeship, just to learn how to cook properly. Well, about one week into my time there, I realised this is what I wanted to do. I went on to work in many restaurants around the world, and served as head chef in Ballymaloe House for 10 years.
What inspired you to open Ballymaloe Cookery School with your sister, Darina Allen? At this stage, I was working at Arbutus Lodge in Cork, which was the best restaurant in Ireland. I was there with Declan and Michael Ryan, Michael Clifford and Michel Flamme — it was an incredible year there. I had also been working in several kitchens and had even opened an irish restaurant in Paris called La Ferme Irlandaise — it was open for about five or six years, and it showcased to Parisians and Europeans the amazing quality of Irish food. Darina had been to other cooking schools around the world, and realised we should do something similar here. We had the farm, the sea, the ingredients and the skills — we could really be on to something interesting. So she asked if I would do this with her. We started off with about 10 students that first year, and happily it gathered momentum quite quickly.
What is your favourite part about teaching at Ballymaloe Cookery School? I love sharing the knowledge and valuable skills with all the students. Our students will all have a passion for food, but of course come to us with different levels of experience. It’s wonderful to help people discover something that they didn’t think they could do, or help them master skills they might have thought would be too difficult. It’s interesting to see students who at the beginning of the term would have struggled to even identify what fresh parsley looks like, eventually pick through the leaves to find the absolute nicest bits to add to their dishes.
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I appreciate that we can show students the value in good food and produce, and how these are the building blocks for good cooking. The fact that the cookery school is situated on the farm means that students can see the connection between the land and table. The food is so real — it doesn’t arrive pre-packaged and ready to cook; students go out into the greenhouses and gardens and collect their ingredients, some of which they may have planted themselves. It’s as real as it gets.
Your instructional style is very focused, but with an ease and affability that keeps students — especially beginners — comfortable and eager. Do you find this balance works well when teaching? I find it crucial to be specific in the way you deliver your message; I think any point will be more meaningful when you can cloak it in peripheral, related messages. It can be a very strong way of helping people to really get to the core of the matter.
I remember in one demonstration at Ballymaloe, you were making croutons and, in the middle of your preparation, told us how you had once written a 10-page essay on croutons. It was a great anecdote, but also stressed the point that something as simple as croutons could be so remarkable. Yes, exactly! Again, it’s the idea that good teaching combines both the right ingredients, or method, and the right tactility. My cooking background was from restaurants, where the kitchens must be very organised. I find it really crucial to have an almost pragmatic approach to cooking and instructing — it’s very logical and nearly scientific. Teaching people and cooking in a good kitchen are very similar — it should be very focused, but it’s best when people are having fun. In a really good kitchen, everyone communicates almost silently; they’re so used to their movements and methods, that all they might need to do is a gentle point or a nod to communicate — no screeches or screams necessary.
What inspired you to write your cookbooks, Master It and Cook Well, Eat Well? I must say, it’s something that had been hanging over me for a long time — I knew I should do it, and people would ask why I
hadn’t done one yet. I certainly didn’t find it easy to put together a cookbook, but I thoroughly enjoyed the process of writing it. I couldn’t do a cookbook every year and I don’t think I’d come up with enough new material that I’d be happy with, but would look forward to releasing more books, although maybe something in a more alternative format than a cookbook.
What can beginner home cooks do to become more comfortable with cooking fresh, seasonal ingredients, rather than relying on ready meals? I know it’s said over and over, but honestly, the best thing to do is go to a farmers’ market and talk with the farmers and producers. People can be shy about asking questions about food, but simple things like “Can you tell me about this?” or “Where did this grow?” or “What’s the best way to cook with this?” can really go a long way. It’s such a luxury to be able to talk to the people that have a genuine connection to the food — I mean, you can’t go to a supermarket and ask the shelves questions. There are also loads of information available in the food supplements of any of the newspapers. Keeping an eye out for helpful tips can help you boost your confidence in the kitchen. Also, be sure to get kids involved from an early age to help foster an appreciation for and connection to food. Finally — and Darina will agree with me on this — nothing focuses the mind more quickly than if people start to grow a bit of food themselves. The excitement and wonderment of watching food grow and then harvesting it for eating really gets people into the swing of working with fresh ingredients.
Are there any foods or dining trends that you’d love to do away with? Well, yes, I’d say so. I will say that one of the drawbacks of social media is that it projects these images of the perfect everything onto people. The perfect meal, the perfect table, the perfect house, garden, body… you name it. It puts too much pressure on people to strive for this unrealistic ideal, and I think it might put people off cooking at home because they think their food won’t be good enough. Someone cooking a boiled egg might think it’s inadequate compared to these extravagant dishes posted online, but in reality, a great boiled egg is a thing of
SEPTEMBER 2017
guest editor Rory O'Connell
perfection! Something else I’d like to see fade away is the boil-in-a-bag type of cooking. Anything cooked in plastic seems…off. Plus, plastic is so over — it’s simply terrible for the environment. Oh, and foam, or froth. Sure, there are some excellent chefs who can make these into something really delicious, but for the most part, I find it’s much ado about nothing.
What are some skills that you think should be given more attention? In my opinion, there’s nothing quite like a master recipe: learning the basic components of a soup, and then tailoring it to bring out the best of seasonal produce is something spectacular. I find mastering these recipes means you can react to the seasons and create simple, stylish and health-giving meals at home. Plus, you’re getting the best value, quality and flavour out of your cooking.
What would be your ideal dinner party for this time of year? Well, September is the best time of year for us in Cork for tomatoes, so I’d start with a lovely, simple tomato and basil salad with some Macroom Mozzarella — it’s unbelievably good food. I’d move on to a chicken baked with wild watercress and some lovely seasonal veg to go with that. The country is heaving with apples at this time of year, so I’d make the Country Tuscan Apple Tart (p.26) for pudding.
Recipes and images from
Autumn salad of organic leaves with pomegranate and walnuts Serves 4
“I always look forward to the first of the new season’s walnuts. Fresh off the tree, they are still ‘wet’ and almost milky inside, and that’s when I like them best. The leaves for this salad should be crisp and ideally a little bitter, so if possible include some radicchio and chicory. Pomegranate molasses is of a syrupy consistency and is made from the juice extracted from the seeds. It gives a rich and tangy deliciousness to the dressing.” 12 walnuts, shelled 2 tbsp pomegranate seeds Maldon sea salt 4 handfuls of mixed organic leaves, washed and dried
Master It By Rory O'Connell Published by Harper Collins €24/£20
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For the dressing: 3 tbsp walnut oil 1 tbsp pomegranate molasses Maldon sea salt and freshly ground black pepper 1 Whisk the oil and pomegranate molasses together with a pinch of salt and pepper. Taste and correct the seasoning.
2 Place the walnut pieces and pomegranate seeds in a small bowl. Season with a pinch of sea salt and toss in about one tablespoon of the dressing. 3 Put the leaves into a large bowl and add enough dressing to lightly and delicately coat the leaves. Place the dressed leaves in a serving dish and sprinkle over the walnuts and pomegranate. Serve immediately. Per Serving 165kcals, 15.2g fat (1.4g saturated), 6.1g carbs, 3.6g sugars, 1.3g protein, 0.6g fibre, 0.159g sodium
x
Rory’s Tip
Pomegranate seeds inside the skin sit in little clusters surrounded by a papery skin that is high in tannin, and this skin needs to be removed before eating the seeds. I like to extract the seeds by cutting through the leathery skin of the fruit and prising out a wedge at a time. Then I remove the seeds and separate them from the papery skin as I go. Another way to remove the seeds is to cut the fruit in half around the ‘equator’, then, holding the fruit over a bowl, with your stretched fingers holding the cut surface, beat the skin of the fruit with a wooden spoon to extract the seeds, while leaving the tannic membrane behind, still attached to the skin.
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20 Easy Food
SEPTEMBER 2017
guest guesteditor editorRory Adrian O'Connell Martin
Chicken paillard with roasted grapes and almonds Serves 4
“The technique of butterflying a chicken breast to create a paillard is really simple and results in twice the surface area on the chicken for lots of extra colour and flavour. Cooking grapes to serve with savoury food may seem like a novel idea, but here the roasted grapes are delicious when combined with the sweet chicken, crisp almonds and rosemary. The juices that escape from the cooked grapes mixed with the olive oil make a light sauce for the dish. Look out for homegrown grapes in the autumn, which generally have a wonderful flavour, but especially the Muscat variety, which is a particular favourite of mine.” 2 large chicken fillets, skin on 6 tbsp extra-virgin olive oil Sea salt and freshly ground black pepper 450g grapes, cut into little bunches of about 6 grapes A few sprigs of fresh thyme 2 tbsp lemon juice 1 tbsp fresh rosemary, chopped 2 tbsp whole unskinned almonds To serve: Boiled cabbage Boiled new potatoes 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Remove the fillets from the chicken breasts and reserve. Place one of the chicken breasts on a board, skin side down. Cut into the chicken breast from top to bottom, leaving it hinged on one side so that you can open it out like a book. If the opened-out breast looks a little uneven, just flatten it with the back of your knife. Repeat with the other breast. Place the breasts and fillets in a bowl with two tablespoons of the olive oil and season with salt and pepper. Mix gently to coat the chicken all over in the olive oil and seasoning. 3 Place the grapes in a bowl with the thyme sprigs, the remaining four tablespoons of olive oil, salt and pepper and mix gently. Transfer to a small roasting tray that holds the grapes snugly and roast in the oven for about 40 minutes. If the roasting tray is too big, the olive oil and grape juices will burn. 4 The cooked grapes should be lovely and
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tender but still holding their shape. 5 Remove from the oven and add the lemon juice and rosemary. At this point I usually squash a few of the grapes to release their juices into the oil. This almost makes a warm vinaigrette for dressing the chicken. I leave the thyme sprigs with the grapes and they become part of the presentation. Cover the grapes and keep warm. 6 Roast the almonds on a dry baking tray in the same oven as the grapes for about 10 minutes, until crisp and well coloured. Remove and allow to cool a little, then chop coarsely. The grapes and almonds can be prepared ahead of time to this point. If necessary, the grapes can be popped back into a hot oven to reheat later. 7 Preheat a heavy grill pan over a moderate heat until the pan is hot. Place the chicken pieces on the pan, skin side down. The chicken should sizzle the moment it hits the pan. If it does not, remove it immediately and wait for the pan to be properly hot. Allow the chicken to become golden brown on the skin side. This will take about 10 minutes and you will need to keep an eye on the temperature of the pan to maintain a hot but not blistering heat. Resist the temptation to move or turn the chicken before it is properly coloured and the skin is crisp. As the skin
and flesh cook and colour, it almost lifts off the pan and should no longer be difficult to turn. Cook on the other side for about another 8 minutes, until the chicken feels firm to the touch and the juices run clear. When the chicken is cooked, I like to rest it for five minutes or longer in a low oven set at 100˚C/80˚C fan/gas mark ¼. I place the cooked meat on an upside-down small plate sitting on top of a bigger plate. Any juices that run out of the resting chicken are saved in the larger plate. 8 To serve, divide the bunches of grapes and thyme sprigs between hot plates. At this point the thyme sprigs will be looking a little skeletal, which I like. If that is not to your liking, just discard them. Carve the breasts in half and put on the plates with the chicken fillets added to the plates of the bigger eaters. Scatter the almonds all over the plates. Quickly reheat the juices from the grape roasting tray along with any juices from the chicken resting plate to a simmer and spoon over. Serve immediately with bowls of boiled cabbage and boiled new potatoes on the side. Per Serving 499 kcals, 33.4g fat (5.6g saturated), 32.1g carbs, 0.6g sugars, 29.7g protein, 18.4g fibre, 0.077g sodium
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Gratin of hake with tomatoes, basil, olives and Parmesan Serves 4
“The firm texture of hake is perfect for this dish, although cod, pollock and salmon are also good here. Really ripe tomatoes are essential to add sweetness and depth of flavour to the sauce. The final addition to the dish of the strong-tasting chopped olive and basil pulls the flavours together. The cooked gratin should arrive at the table bubbling hot, with a rich golden colour.” 2 tsp olive oil, plus 2 tbsp 600g ripe tomatoes, peeled and sliced 5mm thick Maldon sea salt and freshly ground black pepper 1 large garlic clove, peeled and very thinly sliced 4 × 150g pieces of hake fillet, skin removed 10 basil leaves 100ml regular or double cream 50g Parmesan 16 fat black olives, such as Kalamata, stones removed and finely chopped 8 small basil leaves, for serving 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Rub an ovenproof gratin dish with the two teaspoons of olive oil. Place the sliced tomatoes in the dish and season with salt and pepper. Sprinkle with the sliced garlic. Lay the pieces of fish on next. Tear the basil leaves and scatter over the fish. Whisk the cream and Parmesan together and season to taste with salt and pepper. Spoon the cream directly over the fish. 3 The dish can now be cooked immediately or covered and refrigerated for up to two hours. To cook, place in the preheated oven and bake for 20–25 minutes, until the fish is just cooked through and the cream and tomatoes have become a bubbling light sauce with a golden hue. 4 Mix the chopped olives with the remaining olive oil and drizzle over the dish. Scatter the small basil leaves over the top and serve.
Per Serving 245 kcals, 10.9g fat (3.3g saturated), 8.9g carbs, 4.4g sugars, 31.1g protein, 2.1g fibre, 0.541g sodium
22 Easy Food
Raspberry jelly with lemon and mint cream Serves 8-10
“I love jelly, and this recipe came about as a result of that greedy interest! The jellies will keep perfectly in the fridge for a couple of days, as long as they are covered. I like to set the jelly in individual portions, either in glasses or oiled ramekins, which can then be turned out and served as quivering little free-standing jewel-like offerings. Of course you can set all the jelly in a large bowl, something like an old-fashioned jelly mould, which can be turned out to create an extravagant presentation. Otherwise, use a glass bowl so that you can see the lovely berries suspended in the lightly set jelly, and serve it straight from the bowl.” Sunflower or grapeseed oil, for brushing 2½ tsp powdered gelatine 3 tbsp water 450g firm, ripe raspberries
can use your favourite serving bowl. Brush the moulds of choice with a little non-scented oil such as sunflower or grapeseed oil, and place them upside down on a sheet of kitchen paper to allow any excess oil to run off. If you are not planning to serve the jellies turned out you do not have to oil the receptacle. 2 To make the syrup, put the water, sugar and mint sprigs into a pan and bring to the boil. Simmer gently for two minutes, then take off the heat and allow to cool completely. Add the framboise, if using, and the lemon juice. 3 Measure the gelatine into a Pyrex jug or ceramic bowl. Add the water and allow to sponge. Place the sponged gelatine in a saucepan of gently simmering water to dissolve. The sponge will dissolve unaided into a clear liquid. There should be no undissolved grains of gelatine in the liquid. 4 Strain the cooled mint syrup through a sieve, pressing every drop of liquid through. Add two tablespoons of the syrup to the gelatine and stir, then add another two tablespoons and stir again. Pour this into the remaining syrup and mix well. 5 Put the raspberries into a bowl. Add the gelatine mixture and mix with a gentle touch so as not to crush the berries. Put the mixture into the prepared moulds and place in the fridge to set. This takes about three hours, sometimes less. 6 Meanwhile, make the mint cream. Place the mint leaves in a bowl and crush them with the back of a spoon to coarsely tear them. Add the lemon juice, then stir in the cream, which will thicken slightly. If it thickens too much, add a little water to thin it out. The consistency should be that of pouring cream. 7 To serve, turn out the jellies on to the plate of choice and drizzle with a little mint cream. Decorate with more mint leaves, and a few raspberries if you have them left over. Per Serving 172 kcals, 1.8g fat (0.6g saturated), 33.6g carbs, 27.5g sugars, 8.5g protein, 5g fibre, 0.03g sodium
For the syrup: 225ml cold water 225g sugar 4 sprigs of spearmint 1 dessertspoon framboise raspberry liqueur (optional) 1 tbsp lemon juice For the mint cream: 15 spearmint leaves 1 tbsp lemon juice 150ml regular or double cream 1 Prepare 8-10 individual jelly moulds, ramekins, espresso cups or small glasses. Alternatively, you
SEPTEMBER 2017
guest editor Rory O'Connell
Risotto of cavolo nero or curly kale Serves 4
“A well flavoured chicken stock gives the best flavour to this risotto. Carnaroli rice is my choice here, though Arborio will do quite well too. Grate Parmesan cheese freshly for the risotto, rather than buying the pre-grated cheese which never tastes as sweet and delicious.� 250g Cavolo nero, weighed after removing the tough stalks 1-1.3 litres chicken stock 25g butter 1 small onion, very finely chopped 150ml dry white wine (optional) 400g Carnaroli or Arborio rice
Rory’s Tip
and sauce as separate entities, which is completely wrong. The cooked rice should be completely If you are pre-cooking the rice for finishing cloaked in its own sauce, not a mound of rice sitting later, you will need to start tasting the rice in a pool of sauce. Cooking the rice too slowly will after about 10 minutes of cooking. About make it gluey. two thirds of the stock will have been 7 After about 20 minutes of cooking, when added. Taste a grain or two of rice between most of the broth has been added and the rice your teeth. It should be firm, slightly gritty, is approaching al dente, add the stock a few definitely undercooked, but not completely tablespoons at a time. The consistency should now raw. Immediately this stage is reached, be soft and creamy and quite loose. Taste a grain or remove from the saucepan and spread two of the rice. The texture of the rice now should it out on a flat dish to cool as quickly as now have just a gentle hint of resistance when you possible. At a later stage, the rice can be taste it. When you are happy that this stage has reheated with some of the remaining stock, been reached, remove the pan from the heat for again at a simmer, and the cooking and one minute. finishing of the risotto completed. 8 Add the chopped leaves to the risotto and stir to heat through. Stir in the remaining butter and Parmesan. Taste and correct the seasoning. Serve Per Serving 583 kcals, 18.3g fat (10.9g saturated), 85.1g carbs, 3.4g sugars, 15.8g protein, 4.8g fibre, 1.172g sodium immediately with grated Parmesan.
To finish the risotto: 40g cold butter, diced 55g Parmesan, freshly grated, plus extra for serving Maldon sea salt 1 Remove the tough central rib from the cavolo nero or curly kale and discard. Cook the leaves uncovered in a large saucepan of well-salted, boiling water until very tender. This is really important, so that the greens are both tender and vibrant and melt beautifully into the finished risotto while not tasting in any way tough. 2 Strain the tender leaves from the cooking water and gently but thoroughly press out the excess liquid. Spread them out on a wide flat tray and allow to cool as quickly as possible. Do not be tempted to run them under the cold tap, as it dulls the flavour. Chop the leaves. 3 Bring the stock to a boil, turn down the heat and keep it barely simmering. Keep a long handled ladle in the stock. 4 Melt the butter in a heavy bottomed and lowsided saucepan. Add the onion and sweat over a gentle heat until t softened but not coloured. 5 Add the rice and stir until it is well coated. Cook for a minute or so. Increase the heat and add the wine if using, and allow it to evaporate completely. Now, using a ladle, add enough simmering stock to barely cover the rice. It will and should splutter a little bit. 6 Stir continuously with a flat-bottomed wooden spoon, and as soon as the liquid is absorbed add another similar portion of the stock and continue as before. Do not allow the pot to go dry at any stage. At all times the risotto should simmer well, rather than boiling furiously. Furious boiling causes the rice to soften on the outside and remain too chewy inside and you may end up with the rice
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Easy Food 23
24 Easy Food
SEPTEMBER 2017
guest editor Rory O'Connell
Spiced braised leg of lamb Serves 8-10
“This is an unusual recipe, in that some of the spices are ground and some are left whole. Buy the best-quality curry powder or make your own for even better results. Ask your butcher to remove the aitch bone from the leg of lamb, as this will make carving easier for you when the meat is cooked.” 2 tbsp extra-virgin olive oil 1 x 3.5kg leg of lamb, aitch bone removed Sea salt and freshly ground black pepper 425ml chicken stock 2 tbsp chopped fresh coriander For the spice mix: 4 garlic cloves, peeled and finely chopped 1 dessertspoon chopped fresh rosemary 1 tbsp fresh thyme leaves 3 tsp cumin seeds, left whole 2 tsp best-quality or homemade curry powder 1½ tsp cumin seeds, lightly roasted and ground 1 tsp coriander seeds, left whole ½ tsp coriander seeds, lightly roasted and ground To serve: Mashed potatoes Lemon wedges Fresh coriander leaves 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Combine the garlic, herbs and spices in a bowl. 2 Heat the olive oil in a heavy-bottomed casserole set over a moderate heat and gently brown the meat on all sides, turning it several times to achieve an even result. If you don’t have a casserole big enough to hold the leg of lamb, you can use a deep, heavy roasting tray instead. Browning the meat will take 10–15 minutes, so be patient with it, turning the meat to and fro as necessary. When the meat is browned, discard the oil and any fat that has rendered out of the lamb. Season the meat with salt and pepper and cover with the spice mixture. Some of it will fall off the lamb, but that’s fine. Pour the stock into the casserole, avoiding the herb crust so that it doesn’t get washed off the surface of the lamb. 3 Place a tight-fitting lid on the casserole, or if using a roasting tray, cover the lamb with a sheet of greaseproof paper and tightly seal the entire tray with foil. Transfer to the oven and cook for 1½ hours. When the lamb is cooked, remove it from the oven and reduce the temperature to 100°C/80˚C fan/gas mark ¼. Place the meat on a
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serving dish and keep warm in the oven. 4 Degrease the cooking liquid by carefully spooning off any excess fat and return it to the saucepan. Discard the fat. Scrape about half of the spice mixture off the meat into the liquid. Simmer to thicken the juices just slightly and to strengthen the flavour. Taste and correct the seasoning, then stir the chopped coriander into the gravy. 5 Carve the lamb into slices and serve with mashed potatoes, lemon wedges and a few whole coriander leaves and a sauceboat of gravy to pass around at the table. Per Serving 550 kcals, 22.7g fat (7.3g saturated), 3.9g carbs, 0.3g sugars, 79g protein, 2.2g fibre, 0.340g sodium
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Smoked mackerel ‘tonnato’ with heritage tomatoes, basil and a hen’s egg
Serves 6
“The classic tonnato sauce is of course made with tuna, but here I have used smoked mackerel and I think it is just as good. The sweet vineripened summer tomatoes and fragrant basil complement the smoked fish brilliantly.” 6 eggs 6 tsp capers 6 tinned anchovy fillets, chopped 6 ripe heritage tomatoes, sliced Sea salt and freshly ground black pepper 6 large fresh basil leaves, plus extra for garnish 4 tbsp extra-virgin olive oil Pinch of caster sugar 120g smoked mackerel, skin removed For the smoked mackerel ‘tonnato’: 150g homemade mayonnaise 25g smoked mackerel, skin removed
1–2 tbsp water A few drops of lemon juice 1 Hard-boil the eggs by lowering them gently into a saucepan of boiling salted water and cooking them at a boil for exactly 10 minutes. If you don’t want the yolk to be completely hard, cook for nine minutes instead. 2 The salt in the water seasons the egg and will help to coagulate any white that might seep out of a crack in the shell, hence less leakage. Remove from the saucepan immediately with a slotted spoon and cool under a cold running tap. Remove the shell and cut the hard-boiled eggs in half or into quarters. 3 To make the ‘tonnato’, place the mayonnaise and smoked mackerel in a food processer and blend to a purée. Add enough water to achieve a soft, spreadable consistency. Taste and add a few drops of lemon juice to brighten up the flavour. 4 To assemble, spread 1 tablespoon of the mackerel ‘tonnato’ in a wide circle on flat plates. Scatter each circle with 1 teaspoon of capers and an equal portion of chopped anchovy. 5 Place the sliced tomatoes in a single layer on another flat plate and season with salt and pepper. Tear over the basil leaves and dress immediately with the olive oil. Tease the dressing and basil through the tomatoes with your fingers. Taste one piece of tomato – if it is underwhelming, add a pinch of sugar and perhaps a little more salt to lift the flavour. 6 Divide the tomatoes and any oily juices between the plates. Tear the mackerel into pieces and scatter it through the tomatoes. Add the halved or quartered hard-boiled eggs to each plate. Garnish each plate with a few more basil leaves and serve. Per Serving 312 kcals, 23.3g fat (4.6g saturated), 10.8g carbs, 2.7g sugars, 17.8g protein, 2.3g fibre, 0.414g sodium
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Easy Food 25
Tuscan dessert apple, lemon and almond cake Serves 8
“I am never quite sure if I should be calling this a cake or a tart, but in any event it is delicious and quite easy to make. The origins of the recipe are from Tuscany in Italy, but I like to use highly perfumed Irish dessert apples when in season. Look out for some lesser-known Irish dessert apples, such as Irish Peach and Ard Cairn Russet.”
40 minutes, by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking time with a sheet of non-stick baking paper if the tart is getting too dark. Remove from the oven and allow to cool slightly. 6 While the tart is cooling, make the apricot glaze. Warm the apricot jam and lemon juice in a small saucepan to just soften the jam. 7 Don’t allow it to boil or it will dull the flavour. Pass through a fine sieve, pushing through as
much as you can. 8 While the tart is still warm, paint the surface with the apricot glaze to achieve a shiny finish. If using the chopped geranium, sprinkle it on immediately after glazing the tart. Serve warm with softly whipped cream. Per Serving 475kcals, 21.3g fat (8.6g saturated), 70.8g carbs, 49.5g sugars, 6.8g protein, 5.2g fibre, 0.110g sodium
4 dessert apples Finely grated zest of 2 lemons 250g plus 1 dessertspoon caster sugar 2 eggs 1 tsp vanilla extract 150ml cream 110g butter, melted and cooled, plus extra for greasing 125g whole almonds, blanched, peeled and ground to a fine powder in a food processer, or ground almonds 110g plain flour, sieved 1½ tsp baking powder, sieved For the apricot glaze: 100g apricot jam 1 tbsp lemon juice To serve: 2 tbsp sweet geranium leaves, chopped (optional) Softly whipped cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 28cm flan ring with a removable base with a disc of non-stick baking paper. The paper should be in one piece and it should cover the base and sides of the tin and come 1cm above the edge of the tin. Brush the paper with a little melted butter. 2 Peel, core and quarter the apples, then cut into slices about 3mm thick. Mix with the lemon zest. 3 Whisk the 250g of sugar with the eggs and vanilla to a thick, light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the ground almonds, flour and baking powder. Add three-quarters of the sliced apples, being careful not to break up the slices. 4 Pour the mixture into the prepared flan ring and gently smooth the surface. Scatter the remaining apples over the surface and sprinkle with the dessertspoon of caster sugar. 5 Bake in the oven for 20 minutes, then reduce the temperature to 160°C and cook for a further
26 Easy Food
SEPTEMBER 2017
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
28-40 IN THIS SECTION
HERB YOUR ENTHUSIASM P28
We're bringing our cooking to the next level with fresh, flavoursome herbs
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GET IT FROM THE GARDEN P36 Make the most of the season's bounty of fresh produce with these simple recipes
Easy Food 27
Shane Smith
M
aster pastry chef Shane Smith has nearly 20 years’ experience working in some of the world’s most celebrated pastry kitchen, and the Co. Cavan native is currently Head Pastry Chef and Head of Product Development at Airfield Estate in Dundrum, Co. Dublin. Shane’s love of the culinary arts started at a young age and he was inspired by his two grandmothers, who were both avid bakers. He has fond childhood memories of sitting at the kitchen table, enthralled by the process of turning a mixture of ingredients into soda bread, tea brack and delicious jam tarts. www.chefshanesmith.ie @ShaneSmith83
Carrot and cardamom celebration cake Serves 10 “This beautiful, rustic cake is one of my all-time favourites. The pairing of the carrots, cardamom and cream cheese is a match made in heaven.” For the cake: 6 medium eggs 320g caster sugar 320g ground almonds ½ tsp ground cardamom 35g cornflour 35g baking powder 80g walnuts, chopped, plus extra for decorating 320g carrots, peeled and grated (reserve the green tops for decorating) For the icing: 300g unsalted butter, at room temperature
36 Easy Food
Recipes ges and ima f o y courtes ne a h Chef S h it m S
GET IT FROM
the garden
Make the most of the season’s bounty of fresh produce with these simple recipes 300g icing sugar A dash of vanilla extract ½ tsp ground cardamom 100g cream cheese 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Grease two 20cm round cake tins and line with parchment paper. 2 Combine all of the ingredients for the cake and stir until it forms a soft batter. 3 Divide the batter between the two tins and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes, then
transfer to a wire rack to cool completely. 4 To make the icing, beat the butter, sugar, vanilla and cardamom until light and fluffy. 5 Add the cream cheese and beat to combine; do not over-mix at this point. 6 Spread one of the cooled cakes with some of the icing, then top with the other cake. Spread the top and sides with the remaining icing and decorate with chopped walnuts and carrot tops. Per Serving: 1576 kcals, 51.4g fat (20g saturated), 174g carbs, 159.1g sugars, 29.3g protein, 52.9g fibre, 1.588g sodium
SEPTEMBER 2017
what’s in season? fresh cooking
Courgette and smoked bacon gnocchi Serves 4 “This dish is packed with flavour, quick to prepare and is surprisingly light. Don’t let the homemade gnocchi throw you — it’s actually so simple to make!” For the gnocchi: 500g potatoes, washed, dried and pierced with a fork 1 medium egg 175g plain flour Pinch of salt For the sauce: 100ml rapeseed oil 150g smoked Irish bacon, chopped 2 courgettes, sliced into matchsticks 1 shallot, chopped 1 garlic clove, crushed A small handful of fresh parsley, chopped 40g Parmesan, grated 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Bake the potatoes directly on an oven rack for one hour, or until tender when pierced with a fork. 2 Remove from the oven and peel while they’re still slightly warm. Mash or put through a ricer to remove any lumps. 3 Dush a work surface with flour and salt. Place the potatoes on the surface and make a well in the centre. Add the egg and mix, adding more flour if needed but stopping once a soft dough is formed. 4 Divide the dough into four parts and shape each into a log. Slice each log into 1cm pieces. Set aside on a floured tray. 5 Heat half of the oil in a medium frying pan over a medium heat. Add the bacon and cook for two minutes or until it begins to crisp. Add the courgettes, shallots and garlic and cook for 3-4 minutes until tender. 6 Bring a pot of salted water to the boil. Add the gnocchi in batches; cook for two minutes or until the gnocchi rise to the top of the pot. Remove from the water and leave to drain. Repeat with the remaining gnocchi. 7 Add the cooked gnocchi to the bacon mixture. Add the parsley and mix gently. 8 Top with Parmesan and drizzle with some rapeseed oil before serving. Per Serving 743 kcals, 43g fat (8.7g saturated), 59g carbs, 3.6g sugars, 26.9g protein, 5.8g fibre, 1.041g sodium
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Easy Food 37
MAKE
LUNCH FUN! These creative lunchboxes are guaranteed to make every eater a happy one!
42 Easy Food
SEPTEMBER 2017
larder luck lunchboxes
SCHOOL FOR SPACE EXPLORERS ¬ Cut two slices of wholemeal bread to make the rocket. Fill with Dairygold Dressings Roasted Garlic, Denny All Natural Ingredients Crumbed Ham and Denny Slow Cooked Chicken Slices, trimmed to fit the rocket’s shape. ¬ Fan out slices of Denny All Natural Ingredients Crumbed Ham and strawberries to make the flames. ¬ Slice two pieces of pineapple to make the wings of the rocket. ¬ Top with small rounds of cucumber and blueberries to make windows. Top the cucumber slices with Scoffies. ¬ Stamp out some shapes of stars and moons from Charleville Crafty Creations Oak Smoked Cheese and Charleville Mature Red Cheddar.
SCHOOL FOR DEEP SEA DIVERS ¬ Slice a bagel in half crossways and down the centre. Fill with Dairygold Deli Dressing Roasted Garlic, Denny All Natural Ingredients Crumbed Ham, Charleville Crafty Creations Oak Smoked Cheese and crunchy lettuce. ¬ Cut out arms from Denny All Natural Ingredients Crumbed Ham and Charleville Crafty Creations Oak Smoked Cheese. ¬ Add a dollop of Dairygold Deli Dressing Roasted Garlic for the eyes and top with bits of Scoffies. ¬ Add sticks of red pepper to make the legs. ¬ Serve on a “sea” of fresh blueberries, fish crackers, strawberry stars and bits of chopped lettuce.
Easy Food RECOMMENDS
For over 30 years, the deliciously creamy taste of Dairygold has been spreading straight from the fridge, giving you an extra minute for the moments that matter to you. Now Dairygold has launched Dairygold Deli — a unique blend of rich creamy mayo and yoghurt that will liven up your lunch! It’s available in four delicious flavors: Original, Roasted Garlic, Sundried Tomato & Basil and Smokey Chipotle, and all with up to 85% less fat than traditional mayo! www.dairygold.ie YourDairygold
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Easy Food 43
HEART-Y
favourites
These heart-healthy dishes are perfect for a quick and easy meal
Salmon fish cakes Makes 4 1 x 170g tin of John West Pink Salmon Skinless & Boneless, drained 1 tsp fresh dill, chopped Zest of ½ a lemon 150g mashed potato, chilled 1 egg, beaten with a splash of milk 2 tbsp plain flour 50g breadcrumbs 2 tsp sunflower oil For the tartare sauce: 2 tbsp mayonnaise Juice of 1 lemon
48 Easy Food
1 tsp capers, chopped 2 gherkins, finely chopped ½ tsp fresh dill, chopped 1 Stir together the John West Pink Salmon, dill, lemon zest and mashed potato in a large mixing bowl. 2 Divide the mix into four balls and shape each into a fishcake. Place on a plate and refrigerate for 15 minutes. 3 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Place the egg, flour and breadcrumbs into three separate bowls. Dust each fishcake in flour until completely coated. Then, dip the
fishcakes into the eggs and roll each in the breadcrumbs to coat. 4 Heat the oil in a non-stick frying pan over a medium-high heat. Cook the fishcakes for about two minutes per side until browned, then transfer to a baking tray and bake in the oven for 10 minutes to heat through. 5 Mix all the ingredients for the tartare sauce in a bowl. Serve the fishcakes with a spoonful of tartare sauce. Per Serving 244kcals, 10.9g fat (1.8g saturated), 24g carbs, 5.1g sugars, 12.7g protein, 1.5g fibre, 0.405g sodium
larder luck heart healthy
Fresh Greek sardine salad Serves 2-4 1 x 120g tin of John West Sardines In Sunflower Oil, drained 55g black olives (preferably kalamata) 140g cherry tomatoes, halved 85g Feta, diced ½ a cucumber, deseeded and diced 2-3 tbsp olive oil 1 tbsp white wine vinegar Salt and black pepper 1 Place the sardines in a bowl and break them up gently with a fork. 2 Add the olives, tomatoes, Feta and cucumber. Drizzle with olive oil and white wine vinegar and mix gently. Season to taste with salt and pepper before serving. Per Serving 255kcals, 20.7g fat (5.6g saturated), 8g carbs, 2.3g sugars, 11.5g protein, 2.8g fibre, 0.861g sodium
Asian style salmon stacks Serves 4 1 medium ripe avocados, diced Juice of ½ a lime 1 large tomato, diced
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½ a small red onion, finely diced A pinch of salt A dash of toasted sesame oil 2 x 80g pots of John West Infusions Salmon Teriyaki 2 tbsp black sesame seeds, toasted To serve: Fresh coriander, chopped 1 You will need a 6cm diameter, 7.5cm high circular ring mould (or you can use the same size ring-pull sweetcorn tin that has been opened at both ends and rinsed out). 2 Place the diced avocado in a mixing bowl. Add half of the lime juice, diced tomato, red onion, salt and a dash of oil and mix gently, ensuring some of the avocado remains chunky. 3 Place the ring mould on the plate on which you’re going to serve the tuna stack. 4 Spoon half of the avocado mixture inside the mould, pressing down and smoothing with the back of a spoon. 5 Next, add a pot of John West Infusions Salmon Teriyaki and again press down and smooth with the back of a spoon. Cover the top surface with half of the toasted sesame seeds. 6 Gently press down on the top while slowly removing the mould to reveal the stack. 7 Repeat the layering process with the remaining ingredients to form a second tuna stack.
Easy Food RECOMMENDS
John West has always been well known for the quality of its fish, and the flavour-packed John West Infusions range is now helping you to be even more creative in the kitchen. Succulent tuna and salmon are infused with carefully selected herbs and spices, then packed in handy re-sealable No-Drain packs, which means they’re as neat and easy to use as they are tasty and delicious.
8 Finish each stack with a sprig of coriander, a small dash of sesame oil and the remaining lime juice. Serve immediately. Per Serving 386kcals, 29.2g fat (5.5g saturated), 15.9g carbs, 3.7g sugars, 20g protein, 9.3g fibre, 0.125g sodium
x Easy Food 49
Going
coco-nuts! Have a go at these simple, healthy meal ideas
50 Easy Food
SEPTEMBER 2017
larder luck healthy recipes
Curried roast potato salad with avocado Serves 4-6 1½ tbsp curry powder 2 tbsp Cocowel Organic Coconut Blossom Sugar Pinch of cayenne Salt and black pepper 800g potatoes, sliced into 1cm rounds 2 tbsp Frontier Foods Avocado Oil To serve: 1 avocado, pitted and chopped Fresh coriander, chopped Lime juice 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 In a small bowl, stir together the curry powder, sugar, cayenne and some salt and black pepper. 3 Place the potato slices in a large sealable bag and add the avocado oil and the spice mixture. Seal the bag and squash with your hands until the potato slices are completely coated in oil and spices. 4 Spread out the potato slices on two large baking trays. 5 Bake for 25 minutes, then flip the slices over. Return to the oven for another 10-15 minutes or until golden and crisp. 6 Remove from the oven and transfer to a serving platter. Allow to cool for 1015 minutes, then top with the chopped avocado, some fresh coriander and a generous squeeze of lime juice. Per Serving 204kcals, 8.1g fat (1.7g saturated), 32.5g carbs, 5.7g sugars, 3.7g protein, 7.6g fibre, 0.51g sodium
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Decadent brownies Makes 6 40g Cocowel Organic Coconut Flour 50g cocoa powder 150ml Cocowel Organic Coconut Oil, melted, plus extra for greasing 3 eggs, at room temperature 120ml Jakemans Maple Syrup 1 tsp vanilla extract Pinch of salt 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a 15cm square baking tin with melted coconut oil. 2 Place all of the ingredients in a large bowl
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and stir to combine evenly. Pour the batter into the prepared baking dish. 3 Bake for 18 minutes or until a skewer inserted into the centre comes out with a few moist crumbs. 4 Allow to cool for 30-40 minutes, then slice into six pieces. 5 Store in an airtight container.
Per Serving 352kcals, 27.3g fat (22.1g saturated), 27g carbs, 17g sugars, 5.6g protein, 5.2g fibre, 0.075g sodium
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Easy Food RECOMMENDS
Cocowel’s range of high-quality sugars, flour and oil are all derived from coconuts, coconut flower and the coconut tree. Coconut flour is high in fibre, protein and healthy fats, is free from wheat and has a low score on the glycaemic index. Coconut sugar also scores low on the glycaemic index scale and doesn’t go through the refining process as most commercially available sugars do. Check out the range of healthy products available at www.frontierfoods.ie.
Easy Food 51
FOWLPLAY Everyone’s favourite dinner option just got an upgrade!
74 Easy Food
SEPTEMBER 2017
what’s for dinner? chicken
Roast chicken with lemon and tarragon sauce Serves 4 For the chicken: 1 x 1.4kg whole chicken, giblets removed 1 tbsp olive oil Salt and black pepper Knob of butter For the lemon and tarragon sauce: 2 shallots, finely chopped 1 tbsp plain flour 250ml chicken stock 2 tsp Dijon mustard 2 tsp fresh tarragon, chopped Juice of 1 lemon Knob of butter
To serve: Roast potatoes Green vegetables 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and place an ovenproof pan in the oven while it’s preheating. 2 Pat the chicken dry with kitchen paper, then rub all over with the oil. Season the chicken inside and out with salt and black pepper. Gently separate the skin from the breast and slide a knob of butter in under the skin. 3 Tie the legs together with the twine and tuck the wings under the back. 4 Place in the preheated pan and cook for 1½ hours until the chicken is completely cooked throughout and the juices run clear when the thickest part of the thigh is pierced with a skewer. 5 Remove the chicken to a plate, tent
loosely with tin foil and allow to rest for 15-20 minutes. 6 Meanwhile, remove all but one tablespoon of fat from the pan. Place the pan over a medium-high heat and add the shallots. Cook for 3-4 minutes until softened. Stir in the flour and cook for one minute longer. 7 Pour in the stock a little at a time, stirring vigorously to incorporate after each addition. Allow to bubble for 3-4 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. 8 Remove from heat and stir in the mustard, tarragon, lemon juice and butter. 9 Carve the chicken and serve with the lemon and tarragon sauce, roast potatoes and some green vegetables. Per Serving 820 kcals, 59g fat (17.5g saturated), 3.9g carbs, 1.7g sugars, 66.4g protein, 0.2g fibre, 0.496g sodium
Whole chicken
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Easy Food 75
Feelin’ NUTTY Dive into the many sweet and savoury uses for peanut butter
88 Easy Food
88 Easy Food
SEPTEMBER 2017
cooking for fun peanut butter
African beef and peanut stew Serves 4 1 tbsp vegetable oil Salt and black pepper 600g stewing beef, cut into chunks 2 onions, chopped 2 garlic cloves, crushed 1 tbsp ginger, minced 500ml beef stock 2 x 400g tins of chopped tomatoes 1 tsp ground coriander 1 tsp cumin 1-2 tsp chilli powder Âź tsp nutmeg 130g chunky peanut butter To serve: Rice Warmed chapati, naan or flatbreads
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1 Heat half of the oil in a large casserole dish over a medium-high heat. When hot, season the beef and add to the pot; do this in batches, if necessary, to avoid over-crowding the pan. Cook for 2-3 minutes until browned on all sides. Remove the beef from the pot and set aside. 2 Reduce the heat and add the remaining oil. Cook the onions for 5-7 minutes until soft. Stir in the garlic and ginger and cook for another minute. 3 Return the beef to the pot and add enough of the beef stock to cover.
4 Add the tomatoes and spices, adding enough chilli powder to taste. Reduce the heat to medium-low and simmer, uncovered, for two hours or until the meat is tender. 5 When tender, stir in the peanut butter and simmer for another hour until the sauce is thickened. 6 Serve hot over rice with some warmed flatbreads on the side. Per Serving 580 kcals, 29.9g fat (7.1g saturated), 21.4g carbs, 11.7g sugars, 57.5g protein, 6.7g fibre, 0.694g sodium
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Spicy peanut prawn noodles Serves 4 400g rice noodles Zest and juice of 3 limes, plus wedges for serving 80g smooth peanut butter 1 tbsp caster sugar 2 tbsp fish sauce 2 tbsp peanut oil 400g raw prawns, peeled 1 bunch of spring onions, sliced 2 carrots, peeled and grated 1 red pepper, deseeded and thinly sliced 3 large garlic cloves, crushed 1 red chilli, deseeded and sliced
90 Easy Food
To serve: A handful of fresh coriander, chopped Peanuts, chopped 1 Bring a large pot of salted water to the boil and cook the noodles according to the package instructions. 2 Combine the lime zest, lime juice, peanut butter, sugar, fish sauce and just enough water to make a smooth sauce. 3 Heat the oil in a large frying pan or wok over a high heat. Add the prawns and cook for one minute per side until they turn pink. 4 Add the spring onions, carrots, pepper, garlic and chilli and cook for another minute
until the vegetables are slightly tender and the prawns are cooked through. Remove from the heat. 5 Add the noodles and peanut sauce, then toss with the vegetables to combine. Serve with fresh coriander, some chopped peanuts and lime wedges. Per Serving 512 kcals, 22.5g fat (4.2g saturated), 48.6g carbs, 9.9g sugars, 32.7g protein, 6.2g fibre, 0.990g sodium
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SEPTEMBER 2017
cooking for fun peanut butter
Peanut butter and jam bars Makes 12 60g butter, at room temperature 150g sugar 1 tsp vanilla extract 1 large egg, at room temperature 250g creamy peanut butter 180g plain flour 1 tsp baking powder 250g strawberry or raspberry jam 50g salted peanuts, roughly chopped 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 23cm square tin and line
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with parchment paper. 2 Beat the butter and sugar in a large bowl for about two minutes until light and fluffy. Slowly beat in the vanilla, egg and peanut butter until combined. 3 Sift the flour and baking powder into a small bowl. Gradually beat this into the butter mixture until just mixed. 4 Spread two-thirds of the dough into the prepared tin. Add the jam and spread into an even layer. Crumble the remaining dough into small pieces evenly over the jam. 5 Sprinkle with the peanuts and bake for 3035 minutes until golden brown.
6 Leave to cool completely before slicing into bars. Per Serving 297 kcals, 17.2g fat (5.2g saturated), 30.6g carbs, 15.8g sugars, 8.5g protein, 2.4g fibre, 0.132g sodium
Lesley Harpur O Connell
“I made these bars for myself and my husband,they were extremely easy and quick to make. I enjoyed the flavour myself, but unfortunately my grandchildren aren’t fond of nuts!”
Easy Food 91
92 Easy Food
SEPTEMBER 2017
cooking for fun peanut butter
Chocolate peanut butter party cake Serves 16-20 For the chocolate cake: 230g plain flour 400g granulated sugar 85g cocoa powder 2¼ tsp bicarbonate of soda ½ tsp baking powder 240ml milk 120ml vegetable oil 1½ tsp vanilla extract 2 large eggs 240ml hot water For the peanut butter icing: 350g butter, at room temperature 350g smooth peanut butter 1kg icing sugar 60ml water or milk 6 Reese’s Peanut Butter Cups, chopped For the chocolate ganache: 170g dark chocolate, chopped 120ml double cream 8 Reese’s Peanut Butter Cups, halved, plus extra for crumbling 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease three 20cm round cake tins and line with parchment paper. 2 Sift the flour, sugar, cocoa powder,
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bicarbonate of soda and baking powder into a bowl. 3 Whisk the milk, oil, vanilla and eggs in a large mixing bowl. Gradually stir in the flour mixture. 4 Slowly add the hot water to the batter and mix until well combined. 5 Divide the batter evenly among the tins and bake for 22-25 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs. Leave to cool slightly in the tins, then remove to a wire rack to cool completely. 6 Beat the butter and peanut butter for the icing for two minutes until well combined. 7 Add half of the icing sugar and mix until smooth. Add half of the water (or milk) and mix until smooth. Repeat until all of the icing sugar and water has been incorporated. 8 When the cakes have cooled, check if they are domed in the centre. If so, use a large serrated knife to carefully slice off the rounded tops until they are flat. 9 Place the first cake layer on a serving plate or cardboard cake circle and spread over some of the icing to make a smooth, even layer. 10 Add about half of the chopped Reese’s and press into the icing. Spread a small amount of icing on top of the Reese’s. 11 Repeat these layers again, then top with the final cake layer.
12 Spread half of the remaining icing over the top and sides of the cake; there will be small crumbs sticking to the icing. Refrigerate the cake for 30 minutes — this will help the icing set. 13 Spread half of the remaining icing over the cake so it is smooth and covers any of the crumbs. 14 Run a small or offset spatula around the sides of the cake until smooth. 15 Place the chocolate in a heatproof bowl. Microwave the cream until it starts to bubble, then pour over the chocolate. Leave for 2-3 minutes until the chocolate softens, then whisk until smooth. 16 Use a spoon to drizzle the chocolate around the edge of the cake. Smooth the rest of the chocolate over the cake to cover the top. Leave to sit and firm up for 10 minutes. 17 Add the rest of the peanut butter icing to a piping bag. Add small dollops to the top of the cake. Scatter over the halved and crumbled Reese’s. 18 Refrigerate the cake until ready to serve, then remove from the fridge 30 minutes before serving so it can come to room temperature.
Per Serving 871 kcals, 47.9g fat (21.4g saturated), 107.2g carbs, 89.8g sugars, 11/9g protein, 3.6g fibre, 0.70g sodium
Easy Food 93
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R E P
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MA
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OW FEC
RAMBLED E C S G T
122 Easy Food
SEPTEMBER 2017
step-by-step
1
For one serving, start with 2 fresh eggs, 6 tbsp whole milk (or cream), butter and some salt and pepper. Have a small non-stick pan ready.
3
Whisk the eggs and milk in a small bowl and season with salt and pepper. Add to the pan and let it sit, without stirring, for 20 seconds.
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2
Heat the pan over a medium-low heat for a minute, then add a knob of butter. Let it start foaming, but don’t let it brown.
4
Use a wooden spoon to slowly and continuously stir the eggs, gently folding them from the edges and the bottom. Repeat until the eggs are just softly set — they will continue cooking slightly off the heat.
Easy Food 123