EASY FOOD ISSUE 102
BONUS SPECIAL FEATURE: 4 0 QUICK VEGETARIAN MEALS
• SPICY MEAL IDEAS • EASY CHICKEN DINNERS • COOKING WITH FRESH HERBS • BITE-SIZED KIDS' TREATS • RECIPES FOR LEFTOVER CHOCOLATE •
101
15
EVERYDAY RECIPES
NEW WAYS WITH MINCED MEAT
Carrot cake
- page 7
PLUS:
• 30-MINUTE DINNERS • TEATIME TREATS • NOSH-TALGIA: BACK TO THE '70
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y l d n e i r f t e g d u B
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family meals
SPECIAL GUEST ED ITO
RS! Healthy recipes and tip s from The Happy Pear's David an d Stephen Flynn
25/03/2015 17:54
Love Your Body, Love Your Morphy
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Body Blitz Blend for 30 seconds
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2 kiwis 1 cup of kale ½ cup of spinach 1 banana 1 cup of water ½ cup of ice for nut lovers a spoonful of peanut butter
The Easy Blend Deluxe is now available from all leading electrical suppliers nationwide. For more information, Like us on Facebook, Follow us on Twitter or visit www.dimpco.ie Morphy Richards is Irish owned and part of the Glen Dimplex Group. EF102_02_IFC_Dimpco_AD.indd 2
25/03/2015 17:18
Easy Food team SPECIAL GUEST EDITORS David and Stephen Flynn
Welcome to the Easy Food April edition, and what an honour it is to be the guest editors! There is a first time for everything and this is our first time guest-editing.
DEPUTY EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Cookies and cream cake, p.76
We’ve been neighbours with Easy Food in our lovely hometown of Greystones for years (we often refer to Greystones as “the Shire” or “Pleasant-ville”!), so we’re well used to seeing the Easy Food gang over in our restaurant, The Happy Pear, during the lunchtime rush.
EDITORIAL TEAM Editorial Assistant Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Quinoa chilli nachos, p.113 Contributors Jacqueline Cooper and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Tartiflette tart, p.67 PHOTOGRAPHY & FOOD STYLING Bartosz Luczak, Jocasta Clarke, Aysecan Tufekcioglu, Mami Aoyagi, Alida Ryder, Alan Rowlette, Caroline Gray, StockFood and some images from Shutterstock.com. ADVERTISING Sales Manager Stephen Pearson spearson@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Chicken Kiev, p.72 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: Chocolate and hazelnut biscotti, p.91 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Chermoula salmon, p.54 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
STEPHEN AND DAVID FLYNN
We’re all about eating more vegetables and wholefoods, and we’re so happy to share our recipes and tips with you. The Happy Pear began as a vegetable shop in 2004 and we had the grand idea of starting a healthy food revolution! But this wasn’t always the case; after college, we changed our own habits from being pint-swilling, burgerdevouring jocks to eating a plant-based diet. We felt so good that we wanted to share our passion for wholesome food with everyone. Our dream of creating a happier, healthier world is gaining momentum. It might sound a bit twee to some, but since we started we’ve seen a massive shift in how people perceive health. In 2004, healthy food wasn’t mainstream and the phrase “wholefood” wasn’t part of the daily lexicon. Nowadays health and good wholesome food are trendy, which is fantastic. Along with some of our own recipes included here on p.16, you’ll find a complete collection of tried-and-tested meat-free masterpieces, p.104, for anyone looking to eat more veg! By eating more vegetables and wholefoods, you are immediately getting more vitamins, minerals and antioxidants. Fruit and vegetables are the primary source of fibre in our diet, and if that is not enough good stuff about eating more vegetables, then this should seal the deal: they’re naturally low in fat and calories! As usual, Easy Food has something for everyone! Make the most of mince with clever recipes on p.56, and have dinner on the table in no time with 30-minute meals, p.82. We’ve got cute bite-sized recipes that kids will love, p.94, and an afternoon tea spread to satisfy sweet and savoury lovers alike. Speaking of which, sweet and savoury go head-to-head in our pick-a-side feature, p.66, and anyone looking for a bit of heat will love our dishes with a kick, p.58. Read through to find our comments on recipes throughout the magazine, and check out our ideas on how anyone can eat a healthier and more fulfilling diet with just a few little changes. In this issue you’ll find loads of information to help you and your family create healthier food habits together!
One year’s subscription to Easy Food is €50.00/£36.00
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Hello!
M E D I A
G R O U P
Magazines Ireland “Publisher of the Year” 2012
Enjoy and eat more veg!
Magazines Ireland “Annual of the Year” 2013
Stephen and David Flynn
THE NEXT ISSUE... Easy Food May is on sale on the 5th of May!
JAMs “Best Foodie Read” 2013 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.
HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851 UK: 020 8597 0181
General enquiries: Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 1st Floor, Zoe House, Hillside Road, Greystones, Co. Wicklow.
Join us on:
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95
Kashmiri potato curry
107
Aubergine laksa
35
Marshmallow popcorn balls
contents boostercream fondue Mini ĂŠclairs brain with coconut
31
69
92
Braised chicken and beans with mint pesto
Black forest gâteau
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Regulars 08 Your say Your comments, photos and questions
10 Food bites News and fun products from the
66 Pick a side Are you a sweet-tooth or a lover of all things savoury? Make your choice...
68 Nosh-talgia Travel back in time with these groovy ‘70s classics
wonderful world of food
14 Competitions Exciting things for you to win!
16 The Happy Pear
Weekend cooking 76 Reader recipes You’ve been helping us polish off our
Wicklow’s cheeriest twins, David and
leftover Easter egg stash with these
Stephen Flynn, share their love of
chocoholic treats
heart-healthy wholesome food
What’s in season? 28 In the herb garden
82 30-minute fix
88 Time for tea Enjoy afternoon entertaining with fancy homemade treats
clear out your kitchen and start anew
34 5 ways with new potatoes Revolutionise new potatoes with these bright, inspiring meal ideas
Larder luck 40 Cheery chicken
Kids’ kitchen 94 Make it miniature These adorable mini party foods are perfect for the little folk in your life
99 Easy Juniors These no-bake cheesecake treats make a perfect present for someone special
101 Junior Bites
Make the most of versatile chicken
Fun facts, products, recipes and news
with these family-pleasing meals
for the budding young chef
44 A taste of Japan
102 Heart-healthy treats
Treat your tastebuds to these simple
Learn the how and why of baking with
dished packed with flavour
oil in our home economics class
What’s for dinner?
Make it healthy!
48 Weekly budget menu
106 Meat-free marvels
A whole week’s worth of tasty recipes
Whether you’re a strict vegetarian or just
on a budget
want to try a meatless meal, we’ve got
56 15 ways with mince Explore new ways to cook beef, turkey and lamb mince
60 Dishes with a kick Turn up the heat with a few of our
23
these fuss-free meals
with fresh spring herbs
Spring cleaning is the perfect time to
Lamb chops with minted pea pureé
Mexican leek and black bean chilli
Get dinner on the table in no time with
Add a flavour boost to your cooking
32 Kitchen clean-out
51
just the recipe for you!
The inside track 121 Cooking information and step-by-step recipes to help you in the kitchen
64
Chilli chocolate mousse
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 98. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
favourite fiery recipes
www.easyfood.ie
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The happy pear
PHOTO BY ALAN ROWLETTE
Wicklow's cheeriest twins share their love for heart-healthy wholesome foods
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O
How did you get into cooking? Turning vegetarian, we had to fend for ourselves as those around us weren’t into veggie food at all, so we had to sink or swim! Hence we got really into cooking, fresh produce, local ingredients and how to prepare them, and we loved learning from anyone interested in sharing their knowledge about it.
ur guest editors are none other than our neighbours in Greystones, David and Stephen Flynn from The Happy Pear! They are passionate about fresh and locally-sourced food, and the restaurant has become one of the most recognised names in healthy eating. They know food is a great way to bring people together, and they spread their positive outlook on cooking and eating to visitors to the café and shop, attendees at their Happy Heart Course, and of
course through lovely recipes like these. They recently released their first cookbook and are big promoters of cooking simple recipes that not only taste great, but make the most of seasonal Irish ingredients so the whole family can enjoy a hearty and wholesome meal.
What made you decide to open The Happy Pear?
What are your favourite dishes to cook for a dinner party?
We had changed our own diets and lifestyle and felt so good that we felt completely inspired to start a healthy food revolution! We want to make the world a happier, healthier place where eating good wholesome food is the norm rather than the exception. That’s why we started The Happy Pear, and it’s been an amazing adventure so far.
We love food to share, like finger food and street food! It really depends on the time of the year; for a casual dinner party in summer we love to have a smorgasbord of our favourite dips, salads, roasted vegetables, avocado, ripe beef tomatoes, olives, nice greens, ripe stone fruit and some sort of toast or cracker... divine!
When, and how, did you decide to eat What is the worst kitchen blunder a meat-free diet? It started about 15 years ago, when we decided you’ve ever had? to eat a little healthier as we were training for our first marathon. We started making little changes, eating brown bread instead of white and eating porridge for brekkie. We felt better and had more energy, so we started reading about it and making more little changes. Lo and behold, suddenly we couldn’t stick to our old ways and it just felt right to become veggie.
What are your go-to staples for vegetarian cooking? All of our 10 store-cupboard staples for the everyday vegetarian, p.119!
Do your families eat a vegetarian diet and, if so, what are the kids’ favourite dishes? Both our parents and one of our two brothers eat a vegetarian diet. Our own families are not veggie but they eat really well. Over 90% of what they eat is wholesome, plant-based food (fruit, vegetables and whole foods) and that is the main thing, not about them being veggie or not. Some of our kids’ favourite foods are smoothies, porridge, soup and bread, avocado, mangoes and figs, and of course they wouldn’t be kids without loving just about any type of sweet treat. www.easyfood.ie
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There is nothing worse than spending hours cooking something, then over-seasoning it with salt while in a rush. There is no real comeback from this! Burning dhal can be a real pain too.
What would you say are the main benefits of meat-free eating?
For information on the restaurant, Happy Heart Course, cookbook or for more recipes, visit www.thehappypear.ie.
What are your go-to recipes for using up a glut of fresh produce? We don’t really use recipes, but if we had loads of tomatoes we’d make a tomato-based curry or stew. If we had loads of spinach, a super-green soup would probably be on the menu for lunch, and if we had peppers coming out our ears we’d probably roast them and make them into a sauce or a put them through a curry.
It’s not really an all-or-nothing thing where you are either veggie or not. But eating a diet that is high in fruit, vegetables, whole grains and legumes will naturally give you more energy and better digestion, make it easier to stay slim and fit and help with better brain function. It’s all about better blood flow and circulation; this will in turn make your organs function better and result in your skin getting more oxygen due to improved blood flow. This means you’ll age slower and be more elastic and naturally radiant!
How would you advise someone who’s just starting out on a vegetarian regimen? I’d advise them to go at their own pace and not to get caught up with titles such as vegetarian or not. After 15 years at this, we feel it’s about making better food choices and not about being a vegetarian or not.
om Recipes fr okbook y Pear Co The Happ lynn, n e Steph F by David & ooks B in u g by Pen Published 0 .5 €19.99/£14
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guest editors The Happy Pear
Falafels with red pepper relish Serves 4 “This is a very tasty and delicious recipe, one that kids and teenagers love. It’s easy to make and the mix will keep for three days in the fridge. We usually make it into burgershaped patties and serve one per person, but sometimes we make it into small bite-size balls – they end up crispier when smaller!” 500g sweet potatoes, unpeeled but chopped into bite-sized pieces 3 garlic cloves 1 x 400g tin of chickpeas, drained and rinsed Juice of 1 lemon 2 tsp ground cumin 2 tsp ground coriander 1 tsp paprika A pinch of cayenne pepper or chilli powder (if you like it hot, add ½ tsp of cayenne) ½ tsp black pepper 2 tsp salt 2 tbsp tamari, Bragg Liquid Aminos or soy sauce 10-12 scallions or 6 spring onions, chopped 1 small red onion, finely chopped 1 small bunch of fresh parsley, chopped 1 small bunch of fresh coriander, chopped 3 tsp cumin seeds 2 tbsp sesame seeds
blender or food processor, or simply mash it with a potato masher. Make sure everything is mixed thoroughly and that there are no big lumps left. 4 Add the scallions or spring onions, red onion and fresh herbs to the mixture along with the cumin seeds. These will add texture and colour as well as flavour. Mix well. 5 Divide the mixture into four and form each portion into a large patty. Sprinkle the sesame seeds on a plate, then turn the cakes over in the seeds until they are coated on both sides. Place the patties on a baking tray and bake for 15-20 minutes. To make them extra crispy, flip
them over halfway through. 6 Put the baked red peppers and onion into a medium pan on a high heat along with the tinned tomatoes and the rest of the relish ingredients. Once the mixture starts to boil, reduce the heat and simmer for 10 minutes. Blend the mixture together and your relish is ready to serve. 7 Serve the falafel cakes with the relish on top. They also go great with hummus, toasted pitta breads and a fresh green salad. Per Serving 452kcals, 6.6g fat (0.8g saturated), 87.2g carbs, 17.2g sugars, 16.1g protein, 18.8g fibre, 2.23g sodium
x
For the red pepper relish: 1 medium onion, finely chopped 2 red peppers, deseeded and chopped 1 x 400g tin of chopped tomatoes 2 tbsp apple cider vinegar or any white wine vinegar 1 tbsp agave syrup or honey ¼ tsp chilli powder 1 tsp salt ½ tsp black pepper
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PHOTO BY ALAN ROWLETTE
1 Preheat the oven to 200°C/180˚C fan/gas mark 6. 2 Put the sweet potatoes on one baking tray and the onion and peppers on another. Put both trays into the oven and bake for about 25 minutes, or until the sweet potatoes are soft. The onions and peppers are better baked for about five minutes longer, to dry them out and intensify the flavours, but if it’s easier, take them out together. Leave the oven on. 3 Put the sweet potatoes into a large bowl and add the next ten ingredients as far as tamari. Either blitz the mixture using a stick
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Healthy chocolate-coated “caramel” bars Makes 20 “The perfect homemade luxurious treat: a soft chewy almond base, a rich caramel filling and a dark chocolate coating. Inspired by the iconic Twix™ bar, many people say these are better than the real thing!” For the base: 90g pitted dates (Medjool or regular) 240g ground almonds A pinch of salt 1 tsp vanilla extract For the filling: 180g pitted dates (Medjool or regular) 90g cashew butter (or almond butter) 1 tbsp water 1 tbsp coconut oil
shape into 20 bars about 7cm long and ½cm high and put them on a baking tray (one that will fit in your freezer!) lined with greaseproof or silicone paper. Place in the freezer for 15 minutes. 3 In your food processor, blend together the filling ingredients. While the cashew butter is better, almond butter also works here. Again, if using regular dates, add a little water if needed to reach a nice thick paste. Remove the biscuit bases from the freezer and spread a thick layer of the date filling (the ‘caramel’ layer) over each one, smoothing the sides with a knife. Return to the freezer for at least 30 minutes. 4 Melt the chocolate in a bowl over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. 5 Remove the bars from the freezer. One at a time, roll them in the chocolate and put them back on the cold tray. The chocolate will harden almost instantly! Refrigerate for an hour to firm up fully. Store in the fridge. Per Serving 435kcals, 29.7g fat (9.2g saturated), 36.6g carbs, 23.3g sugars, 10.5g protein, 5g fibre, 0.036g sodium
For the chocolate coating: 300g dark chocolate (70-85%) 1 To make the base of the bars, put the dates into a food processor and blend until smooth. If using regular dates, add a little water if needed to reach a nice thick paste. Add the ground almonds, salt and vanilla to the date paste. Pulse to combine. 2 When the base ingredients are fully mixed, 20 Easy Food
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Happy heart pancakes Serves 4 “These are best made small, as they are too hard to flip if larger. They are dairy- and sugarfree, but they still taste really good!”
120g wholewheat flour ½ tsp salt 250ml rice milk One third of a ripe banana 4 tsp honey 1 tsp baking powder 1½ tsp tahini Oil 1 Put all the ingredients into a blender or food processor and blend until everything is smooth. 2 Cover the base of a non-stick frying pan or skillet with the lightest coating of oil imaginable – use a sheet of kitchen paper to mop up any extra (melted coconut oil is a good option). It’s just so that your pancake won’t stick to the pan. 3 Put the pan on a high heat and give it a few minutes to heat up. We want a nice hot pan. 4 Drop in dollops of your pancake mixture and leave them to cook for 3-4 minutes on each side. You’ll know they’re ready to flip when they start to bubble a little and turn golden.
Some tasty serving ideas Top with soya yoghurt, fresh fruit or fruit compote and honey, or simply a little lemon and honey. You could also try a savoury pancake with hummus, roasted peppers and mixed leaves. Per Serving 193kcals, 3g fat (0g saturated), 38.5g carbs, 7g sugars, 3.7g protein, 1.3g fibre, 0.318g sodium
x APRIL 2015
25/03/2015 15:48
guest editors The Happy Pear
www.easyfood.ie
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Cover
Cook the Carrot cake with cream cheese icing Serves 8-10 175g wholemeal self-raising flour 1 tsp baking powder 1 tsp cinnamon ½ tsp mixed spice Pinch of salt 150ml sunflower oil Splash of milk 175g soft light brown sugar 3 medium eggs 100g raisins Zest of 1 orange 250g carrots, peeled and grated For the cream cheese icing: 300g cream cheese, at room temperature 4 drops of vanilla extract 5-6 tbsp icing sugar Orange zest 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 1kg loaf tin with butter and line it with parchment paper. 2 In a large bowl, combine the flour, baking powder, cinnamon, mixed spice and salt. 3 Add the remaining ingredients and stir to mix thoroughly. Pour the mixture into the prepared loaf tin. 4 Bake in the middle of the oven for 50-55 minutes until a skewer inserted into the centre comes out clean. 5 Remove from the oven and cool in the tin for 10 minutes. Transfer to a wire rack and leave to cool completely. 6 To make the icing, beat together the cream cheese, vanilla extract and icing sugar. Use a spatula to spread the icing over the top of the cake. Decorate the carrot cake with grated orange zest. Per Serving 429kcals, 26.5g fat (8.5g saturated), 43g carbs, 27.6g sugars, 6.5g protein, 3g fibre, 0.227g sodium
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
28-38
IN THIS SECTION IN THE HERB GARDEN P28
Add a flavour boost to your cooking with fresh spring herbs
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KITCHEN CLEAN-OUT P32
Spring cleaning is the perfect excuse to clear out your kitchen
5 WAYS WITH NEW POTATOES P34
Revolutionise new potatoes with these bright, inspiring meal ideas
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In the
herb garden
STYLING & PHOTOGRAPHY BARTOSZ LUCZAK
Add a flavour boost to your cooking with fresh spring herbs
28 Easy Food
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what's in season? fresh herbs
Basil loves
Tomatoes ■ Mozzarella ■ Lemon Balsamic vine gar ■ Aubergi nes Olive oil ■ Cou rgettes Strawberries Mushrooms Garlic
oves Sageeelf ■ Duck ■ Poersk
tato ry ■ B s ■ Po Poult Bean ■ r le e ab s Butt veget Root s room Mush d o Seafo
TOMATO AND BASIL SOUP WITH CAPRESE CROUTONS Serves 10 2.8kg tomatoes on the vine 8 garlic cloves, whole and unpeeled 120ml olive oil Salt and black pepper 60g butter 2 large onions, roughly chopped Large handful of basil 950ml chicken or vegetable stock 250ml double cream For the croutons: 4 slices of good-quality white bread 80g butter, melted 1 x 250g ball of fresh Mozzarella, sliced Basil pesto 1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6 and place the tomatoes and garlic on a rimmed baking tray. Drizzle with the olive oil and season with salt and black pepper. 2 Roast in the oven for 30 minutes, then remove and let cool. 3 Melt the butter in a large pot over a medium heat. Add the onions and cook for 5-6 minutes until softened. 4 Squeeze the roasted garlic from their skins into www.easyfood.ie
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the pot. Remove the stems and vines and add the tomatoes into the pot with all of the juices from the baking tray. Add the basil. 5 Add the stock. Turn the heat to medium-high and cook for 15-20 minutes. 6 Remove the soup from the heat. Use a stick blender to purée until completely smooth. Stir in the cream and season to taste. 7 Heat a panini grill or a griddle pan. Place the slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn two of the slices over and pile Mozzarella on top. Drizzle the Mozzarella with basil pesto and place the remaining two slices of bread on top of the cheese, butter-side up. 8 Cook the sandwiches until golden brown on both sides. Place on a cutting board, allow to rest for one minute and cut into 2cm cubes. Ladle the soup into bowls, top with the croutons and garnish with fresh basil leaves. Per Serving 430kcals, 37.1g fat (17.3g saturated), 17.5g carbs, 8.8g sugar, 11.2g protein, 4g fibre, 0.603g sodium
SAGE AND APPLE SAUSAGE ROLLS
1 tbsp fresh sage, finely chopped 1 tsp salt ½ tsp black pepper 1 small green apple, diced 1 egg 1 tbsp milk 2 sheets of puff pastry, thawed 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking tray with tin foil. 2 In a medium bowl, mix the pork with the herbs, seasoning and apple. 3 Whisk the egg and milk in a small bowl. 4 Unfold both puff pastry sheets and cut each one crosswise into thirds. 5 Divide the pork mixture into six equal portions. Roll these into logs, roughly equal to the length of each puff pastry strip. 6 Lay each sausage in the middle of each pastry strip. Brush the edges of the pastry with the egg mixture and wrap the pastry around the sausages. Lightly press the seams to seal. 7 Brush the top of each roll with more of the egg mixture. Cut each roll into eight pieces. 8 Place the sausage rolls 2-3cm apart on the tray and bake for 20-30 minutes, or until golden brown. Serve warm or at room temperature.
Makes 48 500g pork sausages, casings removed 1 tbsp fresh parsley, finely chopped
Per Serving 112kcals, 8.2g fat (2.3g saturated), 6.6g carbs, 0.5g sugar, 3.1g protein, 0g fibre, 0.163g sodium
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STYLING & PHOTOGRAPHY BARTOSZ LUCZAK
5 WAYS WITH
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new potatoes
Revolutionise versatile new potatoes with these bright, inspiring meal ideas
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what's for dinner? new potatoes
KASHMIRI POTATO CURRY Serves 4 900g baby new potatoes, rinsed and halved lengthwise 3 tbsp olive oil or ghee 2 tomatoes, chopped 2 small red onions, diced 1 red chilli pepper 1 garlic clove 2cm-piece ginger root, peeled and chopped 2 cloves ½ tsp coriander seeds ½ tsp cumin seeds 1 tsp turmeric 1½ tsp salt 200g plain Greek yoghurt To serve: Fresh coriander Rice or naan 1 Prick each potato once or twice with the tines of a fork. Heat the oil or ghee in a nonstick pan with a lid over a medium-low heat. Once the oil is hot, add the potatoes, cover the saucepan with the lid and cook them for 6-8 minutes, turning occasionally, until they are lightly browned and blistering. 2 Remove the potatoes and sprinkle them with half a teaspoon of the salt. The potatoes should be almost tender but not completely cooked. 3 Place all the tomatoes, onions, chilli, garlic, ginger and spices in a blender and whizz until smooth. 4 Heat the rest of the oil in a pan with a lid over a medium-high heat. Add the tomato and spice mixture and cook for 3-4 minutes, stirring occasionally. 5 Reduce the heat to a gentle simmer and add the rest of the salt and the potatoes. Cover with the lid and cook for 15 minutes until the potatoes are tender but not mushy. 6 Stir in the yoghurt. Cook, stirring constantly to prevent burning, for two minutes, then remove from the heat. Taste the sauce and season. Garnish with freshly chopped coriander leaves and serve hot with rice or naan. Per Serving 301kcals, 12.1g fat (2.3g saturated), 39.2g carbs, 6.1g sugars, 12.2g protein, 8.2g fibre, 0.922g sodium
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CHORIZO PATATAS BRAVAS WITH GARLIC AIOLI Serves 4 750g baby new potatoes Salt and black pepper Olive oil 120g chorizo, sliced 1 x 400g tin of chopped tomatoes 4 tbsp balsamic vinegar 1½ tsp smoked paprika 1 tsp caster sugar Handful of fresh parsley, chopped For the aïoli: 3 garlic cloves, peeled 2 egg yolks 1 pinch of mustard powder 270ml sunflower oil Squeeze of lemon juice
1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Place the potatoes on a baking tray. Season with salt and pepper, drizzle with olive oil and roast for 20 minutes. 3 Heat a pan over a medium heat and cook the chorizo for 3-4 minutes until it’s released its oils. 4 Add the tinned tomatoes, vinegar, paprika, sugar and a drizzle of olive oil. Season well and simmer for 15 minutes. 5 For the aïoli, whizz the garlic cloves in a food processor with the egg yolks and mustard powder. Keeping the machine running, drip in half of the oil very slowly, then add the rest in a steady drizzle. Add a squeeze of lemon juice. 6 To assemble, pour the tomato sauce over the hot potatoes and top with aïoli, Scatter with parsley leaves and serve. Per Serving 948kcals, 85.6g fat (15.5g saturated), 37.5g carbs, 6.4g sugars, 13g protein, 4.1g fibre, 0.382g sodium
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y r ee chicken! h C Make the most of versatile chicken with these family-pleasing meals
Roast chicken rillette Serves 4 Leftover Moy Park roast chicken 2 tsp olive oil 150g shallots, finely chopped ½ tsp thyme 100ml chicken roasting juices 75g butter, plus extra melted butter to seal 1 tbsp chives, chopped 1 tsp tarragon, finely chopped 1 tsp parsley, finely chopped Salt and black pepper To serve: Crusty, toasted bread Pickles
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1 Strip the remaining meat from the roast chicken and place into a bowl. 2 Heat the oil in a frying pan over a medium heat and cook the shallots for 5-7 minutes until soft and brown. 3 Add the thyme, roast chicken juices, butter and chicken and cook for another five minutes until the juices have reduced and the chicken is very tender. 4 Add the chives, tarragon and parsley and season to taste. 5 Place into a jar and add enough melted butter to cover. Leave to cool, then seal with a lid and store in the fridge. To serve, spread on warm crusty bread with pickles of your choice. Per Serving 411kcals, 29.1g fat (14.6g saturated), 6.6g carbs, 0g sugars, 30.6g protein, 0g fibre, 0.282g sodium
40 Easy Food
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APRIL 2015
25/03/2015 12:13
larder luck chicken ideas
Easy Food RECOMMENDS
Moy Park Good Kitchen Roast in the Bag chicken The new Moy Park Roast-in-the-Bag whole chicken is perfect for those who want an easy shelf-to-oven solution for making delicious roast chicken. It’s ideal if you don’t have time to prepare a raw chicken from scratch, and roasting in the bag ensures a succulent and flavoursome roast. The Moy Park Roast-in-the-Bag whole chickens are locally sourced and come in two delicious flavours: ‘Extra Tasty’ and ‘Garlic & Herb’. For more delicious Moy Park chicken recipes visit www.moyparkchicken.com and follow @MoyParkChicken on Twitter.
Chicken, leek, mushroom and pancetta terrine Serves 6 4 tbsp olive oil 4 leeks, sliced 300g chestnut mushrooms, sliced 2 garlic cloves, crushed 4 sprigs of thyme, finely chopped 4 gelatine leaves 300ml chicken stock 12 slices pancetta 500g cooked Moy Park skinless chicken breast, sliced Salt and black pepper To serve: Dried fruit Pomegranate seeds Baby green leaves 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Heat half of the oil in a frying pan over a medium-low heat and cook the leeks for 15 minutes until soft. Remove from the pan and set aside. 2 Heat the rest of the oil in the pan and cook the mushrooms, garlic and thyme for two minutes. Remove from the pan and set aside, separate from the leeks. 3 Soak the gelatine in cold water until soft. Heat the stock in a saucepan over a medium heat, then stir in the gelatine until it dissolves. 4 Line a loaf tin with the pancetta slices. They www.easyfood.ie
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should overlap to cover the base and hang over the edges of the tin. 5 Drizzle the bottom with stock, then arrange a single, even layer of chicken. Pour in a bit more stock. 6 Scatter over a layer of the mushroom mixture and season with salt and pepper, and then moisten with a little more stock. Finally, arrange a single layer of leeks so that everything is even. 7 Add more chicken followed by a layer of leeks and a layer of mushrooms. Drizzle with stock between every layer and season with salt and pepper as you go. 8 Repeat until all the ingredients are either used up or until the tin is full. Add one last spoonful of stock, and then tap the dish on a worktop so the stock goes into all the gaps. 9 Fold the pancetta over to encase the filling and cook in the oven for 35-40 minutes until cooked through. 10 Leave to cool, then slice and serve with dried fruit, pomegranate seeds and baby green leaves.
1 tortilla wrap 1-2 tbsp sundried tomato paste 1 Moy Park chicken breast, cooked and sliced 1 handful of grated cheese
Per Serving 341kcals, 18.4g fat (3.2g saturated), 11.7g carbs, 2.6g sugars, 33.7g protein, 2.8g fibre, 0.567g sodium
• Cooked mixed peppers, fresh coriander and grated cheese • Caramelised red onion, Brie and bacon • Fried mushrooms, bacon and goats cheese
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To serve: Guacamole Sour cream Salsa 1 Heat half of the oil in a pan over a medium heat and cook the onion until soft and golden. Remove from the pan and set aside. 2 Spread half of the tortilla wrap with the tomato paste. Top with the onions, chicken and cheese. Fold the other half of the wrap over the top of the ingredients. 3 Heat the remaining oil in the pan and add the quesadilla. Cook for about two minutes per side until the tortilla is browned and the filling is hot. 4 Slice into wedges and serve with guacamole, sour cream and salsa.
Other fantastic fillings:
Chicken quesadilla Serves 1 2 tsp oil ¼ small onion, thinly sliced
Per Serving 864kcals, 47.5g fat (8.7g saturated), 37.8g carbs, 1.6g sugars, 64.9g protein, 4.9g fibre, 0.674g sodium
Easy Food 41
25/03/2015 12:14
Japan A TASTE OF
Treat your tastebuds to these simple dishes that are packed with flavour
TERIYAKI BEEF NOODLES Serves 4 3 tbsp vegetable oil 400g sirloin steak, sliced Black pepper 1 bunch of spring onions, chopped 200g green beans or mangetout, chopped or beans removed from pods 5cm piece of fresh ginger, peeled and grated 3 garlic cloves, crushed 80ml teriyaki sauce 300g straight-to-wok noodles 1 Heat the oil in a large frying pan over a high heat. Add the steak, season with black pepper and cook for two minutes until browned. 2 Add the spring onions, beans, ginger and garlic. Cook for two minutes more until just soft. 3 Stir in the teriyaki sauce and cook for 30 seconds until coated. 4 Add the noodles and toss until they are hot and coated in the sauce.
Per Serving 406kcals, 16.7g fat (4.4g saturated), 28.6g carbs, 4.7g sugars, 34g protein, 32g fibre, 1g sodium
x 44 Easy Food
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APRIL 2015
25/03/2015 12:22
larder luck japanese dinners
SMOKED SALMON “SUSHI” BOWL Serves 4 250g smoked salmon slices 1 avocado, sliced 5 sheets of dried nori, cut into strips (optional) ½ tbsp sesame seeds 4 tbsp soy sauce A pinch of wasabi paste (optional) For the sushi rice: 750ml water 280g rice (use sushi rice if available, or any white short-grain rice) 4 tbsp rice vinegar or white vinegar 2 tbsp caster sugar ½ tsp salt 1 Bring the water for the rice to a boil in a saucepan. Stir in the rice, then reduce the heat to low and cover with a lid. Cook for 15-20 minutes until the rice is cooked through and no water remains in the pan. 2 Whisk the vinegar, sugar and salt in a small bowl. Microwave for one minute, then stir well until the sugar and salt dissolve. 3 Spread the rice into a large bowl and stir in the vinegar mixture with a spatula. Leave to www.easyfood.ie
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cool to room temperature. 4 Divide the rice among four small bowls, then top with salmon, avocado and dried nori, if using. Scatter with sesame seeds and serve with soy sauce and wasabi. Per Serving 533kcals, 17g fat (3.4g saturated), 67.8g carbs, 6.6g sugars, 23g protein, 6g fibre, 1.2g sodium
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CRISPY CHICKEN KATSU CURRY Serves 4 4 large chicken fillets 1 egg 50g cornflour Salt and black pepper ¼ tsp garlic powder 125ml water 200g breadcrumbs (use panko breadcrumbs if available) Vegetable oil, for frying For the katsu sauce: 60g Worcestershire sauce 120g ketchup 50g caster sugar 250ml water Salt and black pepper
¼ tsp garlic powder A dash of Tabasco sauce ½ tsp of cornflour, mixed with 120ml of water To serve: Steamed rice 1 Place the chicken between two sheets of cling film and use a rolling pin to pound them until flat. 2 Whisk all of the katsu sauce ingredients (except for the cornflour mixture) in a saucepan until smooth. Bring to a boil, then reduce the heat and whisk in the cornflour mixture. Simmer until thickened. 3 Whisk the egg, cornflour, salt, pepper, garlic powder and water to form a paste. Dip the chicken in the paste, shaking off any excess, until coated. 4 Dip into the breadcrumbs until well coated. 5 Heat some oil in a frying pan over a medium-high heat. Cook the chicken for 3-4 minutes per side until crisp and cooked. 6 Slice the chicken into strips. Pour the katsu sauce over the chicken and steamed rice.
Per Serving 689kcals, 21.9g fat (5.3g saturated), 69.1g carbs, 25.6g sugars, 51.7g protein, 3.3g fibre, 1g sodium
x Easy Food 45
25/03/2015 12:24
Dishes
WITH A KICK Turn up the heat with these fiery recipes
: FUN FACT gry” s n mea “an Arriabata me and the na in Italian, icy itionally sp of this trad e to its heat. sauce is du
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
Sriracha
60 Easy Food
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APRIL 2015
25/03/2015 12:43
what's for dinner? spicy foods
Sriracha arriabiata with prawns Serves 4 450g cherry tomatoes, halved 1 onion, chopped into small chunks 5 garlic cloves, unpeeled 2 tbsp olive oil, plus extra for roasting Salt and black pepper 1 tbsp Sriracha Asian hot sauce 1 tbsp brown sugar 350g spaghetti, linguine or bucatini 400g prawns, peeled and deveined 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. 2 Place the tomatoes, onion and garlic cloves on a large rimmed baking tray and drizzle generously with olive oil. Season with salt and black pepper and roast for 25-30 minutes until the tomatoes are soft and wrinkled. Remove from the oven and allow to cool. 3 Squeeze the garlic cloves out of their skins and transfer them to a food processor with the roasted tomatoes and onions. Whizz the vegetables until soft and smooth. 4 Add the Sriracha, one tablespoon of olive oil and the brown sugar and whizz to combine. Taste the sauce and add more sugar, salt or Sriracha if desired. 5 Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. 6 Meanwhile, heat one tablespoon of the olive oil in a pan over a medium heat. Cook the prawns for 4-5 minutes, tossing occasionally, until pink all over. Add the sauce and simmer for 2-3 minutes to heat through. Season to taste. 7 Drain the pasta and add back into the hot pan. Add the sauce and prawns and stir to combine. 8 Divide between bowls and serve immediately. Per Serving 541kcals, 18g fat (2.8g saturated), 60.7g carbs, 6.3g sugars, 34.2g protein, 2.1g fibre, 0.592g sodium
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Feta, sausage and harissa omelette wrap Serves 1-2 2 good-quality pork sausages 1 tbsp rapeseed oil 2 large eggs, beaten Salt and black pepper 1 tbsp chives, chopped www.easyfood.ie
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Harissa
TopaveToiput the
Just le t for e mea sausag s veggie u io a delic ative altern
1 tsp harissa paste 50g Feta, crumbled 1 tbsp fresh coriander, chopped Handful of mixed salad greens 1 Snip off one end of each sausage and squeeze the meat from its casings. Chop into small chunks. Heat half of the oil in a large non-stick pan over a medium heat and cook the sausage meat for 4-5 minutes until thoroughly browned. Remove with a slotted spoon and set aside. 2 In a small bowl, beat the eggs with some salt and pepper and a small splash of water. 3 Wipe the non-stick pan with kitchen paper and heat the remaining oil over a medium heat. Add the egg mixture and swirl the pan so that they
spread out thinly across the whole pan. 4 Sprinkle the eggs with the chives and cook for around one minute or until the eggs set. 5 Run a spatula underneath the omelette and slide it out of the pan, flat, onto a countertop or chopping board. Spread the omelette thinly with the harissa paste. 6 Scatter the omelette with the cooked sausage meat, Feta, coriander and salad leaves. Roll the omelette up and cut in half on a diagonal. Season with a little more salt, if needed, and serve.
Per Serving 265kcals, 21.5g fat (7g saturated), 4.2g carbs, 2.4g sugars, 12.9g protein, 0.7g fibre, 1.061g sodium
Easy Food 61
25/03/2015 12:44
Buffalo chicken and blue cheese calzones Serves 4 2 chicken fillets, chopped 60ml Frank’s Red Hot Wings Buffalo Sauce ½ tbsp oil 1 x 320g sheet of puff pastry, thawed 60g blue cheese, crumbled 40g Mozzarella, grated 2 tbsp milk 1 Place the chicken and the buffalo sauce into a large resealable plastic bag and toss to coat. Place in the fridge to marinate for at least six hours or overnight. 2 Heat the olive oil in a large pan over a mediumhigh heat. Add the chicken and all of its sauce and cook, stirring frequently, for 10 minutes or until the chicken is cooked throughout. If the
chicken looks dry, stir in another tablespoon or two of Frank’s sauce. 3 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. 4 Cut the sheet of pastry in four. Place a quarter of the chicken mixture on one half of each piece of pastry and scatter each with a quarter of the blue cheese and Mozzarella. 5 Brush the edges of each piece of pastry with milk and fold them in half over the filling to enclose it. Crimp the edges with a fork to seal and pierce the tops with the tip of a knife to let steam escape. 6 Place the calzones on the prepared baking trays and bake for 12-15 minutes or until puffed and golden.
Per Serving 592kcals, 39.1g fat (12.3g saturated), 36.8g carbs, 0.7g sugars, 21.7g protein, 1.2g fibre, 0.904g sodium
Frank’s Red Hot Wing Sauce
62 Easy Food
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APRIL 2015
25/03/2015 12:45
what's dinner? spicybaking foods larderfor luck one-bowl
From our guest editors: “To make this meat-free, just change it slightly to a 'spiced courgette herbed boats with cashew couscous' and garnish with a minty tahini lime dressing.”
Cayenne pepper
Spiced lamb courgette boats Serves 4 For the tomato sauce: 1 tbsp olive oil 4 garlic cloves, crushed 1 tsp cayenne pepper 1 tsp coriander 1 tsp cumin 1 tsp sugar 2 x 400g tins of chopped tomatoes 200ml beef stock For the courgettes: 4 large courgettes, halved lengthways 1 tbsp olive oil Small handful of coriander leaves 500g lean lamb mince 2 tsp ground cumin 2 tsp coriander 1 tsp cinnamon 1 tsp cayenne pepper Salt and black pepper To serve: Natural yoghurt 1-2 tbsp fresh mint, chopped 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 First, make the tomato sauce. Heat the oil in a pan over a medium heat and cook the garlic for 2-3 minutes. Add the spices and cook for one minute longer. 3 Add the sugar, tomatoes and beef stock. Simmer for 20 minutes until thickened, then season to taste. 4 Meanwhile, scoop out some of the courgette flesh and add to the tomato sauce. Place the courgettes in a roasting tray, drizzle them with olive oil and bake for 15 minutes until golden. 5 In a bowl, combine the lamb with the spices and season with salt and black pepper. 6 When the courgettes are ready, pile the lamb into the cavities and top with some of the sauce. Bake for 20 minutes until the lamb is thoroughly cooked and the sauce is bubbling. Drizzle with a little natural yoghurt, scatter with chopped mint and serve.
Per Serving 448kcals, 29g fat (11.2g saturated), 23.5g carbs, 12.5g sugars, 29g protein, 6.9g fibre, 0.052g sodium
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Easy Food 63
25/03/2015 12:46
NOSH-TALGIA
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
Travel back in time with these groovy '70s classics
68 Easy Food
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TocpanTsoipurce
You ies in o cherr d morell l an id L in syrup Aldi.
APRIL 2015
25/03/2015 16:02
what's for dinner? that '70s food
BLACK FOREST GÂTEAU Serves 8-10
STEAKS WITH PEPPERCORN SAUCE Serves 2
For the sponge: 6 large eggs, separated 140g light brown sugar 60g cocoa powder Pinch of salt For the filling: 700g morello cherries in syrup 50ml kirsch 500ml double cream 50g icing sugar ½ tsp vanilla extract 300g black cherry jam To decorate: 25g dark chocolate
1 tsp rapeseed oil, plus extra to rub Knob of butter 2 rib-eye steaks Sea salt 40ml whiskey or brandy 2 tsp black peppercorns, crushed 90ml cream To serve: Chunky chips 1 Heat the oil and butter in a large pan over a high heat. 2 Pat the steaks dry with kitchen paper. Rub them with a little extra rapeseed oil and then season both sides with salt.
3 Cook the steaks to your liking; we recommend three minutes per side for medium-rare. 4 Transfer the steaks to a plate and cover with tin foil and allow to rest. 5 Place the same pan back on the heat and pour in the whiskey or brandy. Let the mixture bubble while you scrape any sticky bits from the bottom of the pan with a wooden spoon. 6 Add the crushed peppercorns and the cream. Bubble for another 3-4 minutes until thickened slightly. Add any juices which have been released from the resting steaks and stir. 7 Serve the steaks with the peppercorn sauce and some chunky chips.
Per Serving 669kcals, 38.7g fat (14.7g saturated), 2.5g carbs, 0.8g sugars, 61.5g protein, 0.6g fibre, 3.601g sodium
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line a 20cm loose-bottomed or springform cake tin. 2 To make the sponge, first whisk the egg yolks with the sugar in a large bowl until they begin to look pale and thick. Sieve in the cocoa powder and a pinch of salt, then fold in to combine. 3 Whisk the whites in a separate clean bowl, until stiff enough to form soft peaks. Fold the whites into the yolk mixture a little at a time and very gently. 4 Transfer the mixture into the cake tin, smooth the top and bake for 35-40 minutes, until puffed up and set on top. Leave to cool in the tin. 5 Drain the cherries, retaining the syrup. Mix 100ml of the syrup with the kirsch. 6 Cut the cooled cake into three horizontal slices and put on separate plates. Spoon half of the syrup over the slices and allow to sink in. 7 Whip the cream until thick, then sift in the icing sugar and add the vanilla extract. Whisk until thick and airy, but not too stiff to spread. 8 To assemble the cake, put a sponge layer on a cake stand or board. Spread with half of the jam, a third of the cream and a third of the cherries. 9 Carefully place another chocolate sponge on top and press down gently. Repeat the layers. 10 Place the last sponge on top and press down gently. Spread the remaining cream on top. 11 Arrange the remaining cherries on the top and grate chocolate curls all over. Chill the cake for an hour before serving.
Per Serving 433kcals, 23.3g fat (13.6g saturated), 51.9g carbs, 45.9g sugars, 6.6g protein, 1.9g fibre, 0.101g sodium
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Easy Food 69
25/03/2015 16:04
TOP 5
s e p i c e R ' s Reader
STYLING & PHOTOGRAPHY MAMI AOYAGI
This month, you've been helping us polish off our Easter egg stash with these chocoholic treats
DECADENT CHOCOLATE POTS Serves 6-8 300ml double cream 175g good quality dark chocolate Berries, for serving 1 Heat the cream in a small saucepan until hot, but not boiling. Remove from the heat. 2 Break 150g of the chocolate into pieces 76 Easy Food
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and add them to the warm cream, stirring gently until melted. 3 Pour the chocolate mixture into small coffee cups and allow to cool in the fridge until completely set. 4 Grate the remaining chocolate on top to finish the dish. Per Serving 263kcals, 20.7g fat (13.3g saturated), 17.1g carbs, 13.1g sugars, 2.6g protein, 1.6g fibre, 0.032g sodium
Sarah-Jane Bell Ballycastle, Co. Antrim
“This is an incredibly simple recipe but a real crowd pleaser. Flavoured dark chocolate, such as orange or mint, can also be used to give the pudding a different dimension, but they are brilliant just as they are served with a handful of berries on the side.�
APRIL 2015
25/03/2015 12:56
weekend cooking readers’ recipes
DARK CHOCOLATE TARTLETS Serves 4 For the pastry: 75g butter 125g plain flour 25g icing sugar 1 egg yolk 1-2 tbsp cold water 1 egg, beaten For the filling: 125g chocolate, chopped (I use 54.5% Callebaut chocolate chips, depends on your taste) 125ml cream 1 egg, beaten
1 Rub the butter into the flour and icing sugar until it resembles breadcrumbs. 2 Mix in the egg yolk. Add a tablespoon or two of cold water until the pastry comes together. Wrap in cling film and refrigerate for half an hour. 3 Lightly grease four tartlet tins. 4 Remove the pastry from the fridge and divide into four equal parts. 5 Roll out each piece of dough thinly and line the tartlet tins with them. Prick the bases with a fork. 6 Freeze the crusts for 15 minutes (longer will do them no harm, as they can be baked from frozen). 7 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line the pastry cases with parchment paper and fill with baking beans or uncooked rice. Bake for 15 minutes. 8 Remove the paper and beans and brush the pastry cases with some beaten egg. Bake again for three minutes. 9 For the filling, put the chocolate into a bowl. Heat the cream in a small saucepan over a low heat until almost boiling and pour over the chocolate. Stir until smooth. 10 Mix the egg into the chocolate. 11 Pour the chocolate mixture into the pastry cases and bake for another 15 minutes until set. 12 Best served warm (not hot) or cold.
Jane Dodd Clonsilla, Co. Dublin
Per Serving 501kcals, 29.5g fat (18.1g saturated), 49.8g carbs, 23g sugars, 9.4g protein, 1.9g fibre, 0.174g sodium
“My husband is diabetic, so these little tartlets are a perfect occasional treat to make for him rather than making a whole tart or cake that will just go to waste. I sometimes freeze the pastry in the little tins so that I can just cook them from frozen for a quick and easy midweek chocolate hit.”
Easy Food 77
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25/03/2015 12:57
Time forTea
STYLING & PHOTOGRAPHY MAMI AOYAGI
Enjoy afternoon entertaining with these fancy homemade treats
88 Easy Food
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APRIL 2015
25/03/2015 13:07
weekend cooking afternoon tea
Goat cheese and pesto pastry rolls Makes around 24 2 x 320g sheets of puff pastry, thawed 6 tbsp basil pesto 120g goat cheese, crumbled 10-12 sundried tomatoes in oil, drained and finely chopped 30g pine nuts, lightly toasted in a dry pan and roughly chopped Salt and black pepper 1 Carefully unfold one sheet of puff pastry onto a lightly floured work surface. Roll the pastry lightly with a rolling pin to make it just a little thinner. 2 Spread the pastry with half of the pesto, then sprinkle with half of the goat cheese, sundried tomatoes and pine nuts. Season with a little salt and black pepper. 3 Roll the pastry into the centre from both short ends until they meet in the middle. 4 Repeat steps 1-3 with the second sheet of puff pastry and the remaining ingredients. www.easyfood.ie
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Wrap both of the pastry rolls in cling film and freeze for 30 minutes. 5 Meanwhile, preheat the oven to 200˚C/180˚C fan/gas mark 6. 6 Unwrap the pastry rolls and cut into 2cmthick slices. Place the slices 5cm apart on baking trays lined with parchment paper. Bake for 14-15 minutes until golden brown, then serve warm. Per Serving 181kcals, 13g fat (3.9g saturated), 12.7g carbs, 0g sugars, 3.8g protein, 0.6g fibre, 0.088g sodium
Blueberry scones Makes 8-10 225g self-raising flour, plus extra for rolling Pinch of salt 75g unsalted butter, cubed, at room temperature 60g caster sugar 100g fresh blueberries 1 large egg, beaten 3 tbsp buttermilk
To serve: Thickened cream Jam 1 Preheat the oven to 200°C/180˚C/gas mark 6 and grease a baking tray. 2 Sieve the flour into a large mixing bowl and add a pinch of salt. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. 3 Stir in the sugar and blueberries. Make a well in the centre and add the egg and buttermilk; use a knife to combine the mixture into a soft dough. Add a little more buttermilk if the mixture is a bit dry. 4 On a lightly floured surface, gently roll the dough out to about 2.5cm thick. Use a 6-8cm pastry cutter to cut out 8-10 rounds and transfer to the prepared baking tray. 5 Bake for 20 minutes until golden. Cool slightly on a wire rack before serving with cream and jam. Per Serving 173kcals, 6.9g fat (4.1g saturated), 24.9g carbs, 7.3g sugars, 3.2g protein, 0.8g fibre, 0.071g sodium
Easy Food 89
25/03/2015 13:08
Make it miniature
STYLING & PHOTOGRAPHY MAMI AOYAGI
These adorable mini party foods are perfect for the little folk in your life
94 Easy Food
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APRIL 2015
25/03/2015 13:33
kids' kitchen party food
MULTI-COLOURED CAKE BITES Makes 10-12 For the cake: 200g sugar 100g butter 2 eggs 2 tsp vanilla extract 190g plain flour 2 tsp baking powder 120ml milk 1-2 tsp red food colouring 1-2 tsp blue food colouring For the buttercream icing: 200g butter, at room temperature 300g icing sugar, sifted 1 tsp vanilla extract 1 tbsp cream 1 tsp yellow food colouring 1 tsp green food colouring 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Grease and line two 20cm round sandwich tins. 2 Cream the sugar and butter together until pale and fluffy. Beat in the eggs, one at a time, until combined. Stir in the vanilla extract. 3 Combine the flour and baking powder and beat this into the butter mixture. Add the milk and stir until smooth. 4 Divide the mixture between two bowls. Stir the red food colouring into one bowl and the blue into the other. 5 Transfer the batter into the two tins and bake for 30-40 minutes until a skewer inserted into their centres comes out clean. Allow the cakes to cool completely before assembling. 6 Beat the butter and icing sugar together until combined, then beat on a high speed for three minutes until fluffy. Beat in the vanilla extract and the cream. 7 Divide the icing between two bowls and add the yellow food colouring to one and the green to the other. Beat until well blended. 8 When the cakes have cooled, use a round pastry cutter to cut out as many circles from the cakes as you can (equal numbers from both colours). Wipe the cutter with kitchen paper between each one to ensure clean cuts. 9 Spread the yellow icing over the blue cakes. Top with the red cakes and decorate with the green icing. Per Serving 417kcals, 21.5g fat (13.3g saturated), 54.8g carbs (41.9g sugars), 3.1g protein, 0g fibre, 0.161g sodium
www.easyfood.ie
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MARSHMALLOW POPCORN BALLS Makes around 12 200g popcorn kernels 2 tbsp vegetable oil 60g sunflower seeds (optional) 50g butter 100g mini marshmallows Sprinkles of choice, to decorate 1 Put the oil in a large pot and add three popcorn kernels. Cover and place over a medium-high heat until the kernels pop. Remove the pot from the heat and take out the three popped kernels. 2 Add the remaining kernels to the oil and
cover. Cook for two minutes, then remove from the heat, leaving the cover on until they have stopped popping. 3 Place the popcorn in a large bowl and stir in the sunflower seeds, if using. 4 Melt the butter in a large pan set over a low heat. Add the marshmallows and stir until melted. Remove from the heat. 5 Pour the melted marshmallows over the popcorn and stir until completely blended. Allow to cool, then form into small balls. 6 Place each popcorn ball in a paper bun case and decorate with sprinkles to serve. Per Serving 167kcals, 9.1g fat (5.2g saturated), 20.4g carbs (4g sugars), 3.4g protein, 2.7g fibre, 0.031g sodium
Easy Food 95
25/03/2015 13:34
MEAT-FREE
marvels
STYLING & PHOTOGRAPHY BARTOSZ LUCSAK
Whether you're a strict vegetarian or just want to try a meatless meal, we have just the recipe for you!
106 Easy Food
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For the healthconscious
APRIL 2015
25/03/2015 16:11
make it healthy meatless meals From our guest editors: “This is a super quick meal that would be great for all the family, and a winner with the kids.”
Pizza gets a makeover Serves 2 For the base: 170g quinoa, uncooked 2 tbsp olive oil 1 tbsp balsamic vinegar 2 tsp mixed herbs 60-100ml water, as needed
Top Titpto use
rtan It’s impo nd ck pan a ti -s a non oil, h it w it well grease dough ise the otherw ! k will stic
For the toppings: 1 tbsp pesto 2-3 tomatoes of varying colours, sliced 6 sun-dried tomatoes, chopped 1 tub of Ricotta 1 large handful of rocket or watercress Small handful of fresh basil leaves, torn To serve: Crisp salad 1 Place the quinoa in a large bowl, cover with at least 4-5cm of water and soak overnight. 2 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Grease a 20cm non-stick cake tin with olive oil and place in the oven to heat up. 3 Drain the quinoa thoroughly, then place in a food processor or blender with the balsamic vinegar, herbs and 60ml of water. Blend for a few minutes until smooth and resembling pancake batter, adding more water as necessary. 4 Remove the cake tin from the oven and pour in the quinoa dough, smoothing it out with a spatula. Bake for 20 minutes, then carefully flip it over and bake for another 10 minutes or until golden brown and crispy. 5 Remove the base and spread with pesto. Top with sliced fresh tomatoes and chopped sundried tomatoes. Dollop the pizza with spoonfuls of Ricotta and scatter with fresh rocket (or watercress) and some basil. Serve with a salad.
althFor the he us conscio
Serves 4
1 tbsp sesame oil 2 tbsp Thai fish sauce (nam pla) 1 tsp turmeric Juice and zest of 2 limes 2 tbsp rapeseed oil 500ml vegetable stock 1 x 400ml tin of coconut milk 1 medium aubergine, chopped into bite-sized pieces 200g mangetout 200g rice noodles
2-3 small red chilli peppers, chopped 3 garlic cloves 1 large bunch of fresh coriander, chopped Thumb-sized piece of fresh ginger, peeled and chopped
1 Place the chillies, garlic, coriander and ginger in a food processor and blitz with the sesame oil, fish sauce, turmeric, lime juice and zest. 2 Heat a pot or wok over a medium heat and pour in the rapeseed oil.
Per Serving 600kcals, 25.2g fat (4.4g saturated), 78.2g carbs, 15.2g sugars, 20.3g protein, 13.1g fibre, 0.109g sodium
Aubergine laksa
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3 Add the spice paste from the processor and cook for one minute, stirring so it doesn’t burn. 4 Add the stock and coconut milk and bring to a boil. Add the aubergine, then reduce the heat to a simmer and allow to cook for 15 minutes, adding the mangetout for the final 3-4 minutes. 5 Meanwhile, bring a pot of salted water to the boil and cook the noodles for 2-3 minutes, then drain and rinse. 6 Divide the noodles between serving bowls and ladle the aubergine laksa over them. Garnish with fresh coriander and serve with extra chopped chillies and lime wedges, if desired. Per Serving 465kcals, 35.5g fat (22.5g saturated), 34.5g carbs, 10.6g sugars, 7.4g protein, 8.8g fibre, 1.128g sodium
x Easy Food 107
25/03/2015 16:14
From our guest editors: “This recipe sounds like a belly hug!”
For the healthconscious
108 Easy Food
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APRIL 2015
25/03/2015 16:15
make it healthy meatless meals
Moroccan harira soup Serves 4 1 tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 2cm piece of fresh ginger, peeled and grated 1 x 400g tin of chopped tomatoes 3 tbsp tomato purée Handful of fresh coriander, chopped Handful of fresh parsley, chopped 1 tsp cumin ½ tsp turmeric 100g lentils 1 x 400g tin of chickpeas, drained and rinsed 700ml vegetable stock 150g kale, thick stems removed and leaves roughly chopped Salt and black pepper 2 eggs, beaten Juice of 1 lemon To serve: Plain natural yoghurt Fresh coriander Wholemeal flatbreads or pittas 1 Heat the olive oil in a pan over a medium heat and cook the onion for 4-5 minutes. Add the garlic and ginger and cook for one minute. 2 Add the tomatoes, tomato purée, coriander, parsley, cumin, turmeric, lentils and chickpeas. 3 Add the stock and stir everything together. Reduce the heat to medium-low, cover the pot with a lid and simmer for 45-50 minutes. 4 Add the kale, increase the heat to mediumhigh and cover again, stirring every few minutes until the kale is cooked. Uncover the pot and simmer for 15-20 minutes. Season to taste. 5 Mix the eggs with the lemon juice. Pour this slowly and steadily into the soup while stirring constantly, to thicken. 6 Ladle the harira into big bowls and top with a dollop of natural yoghurt and some chopped coriander. Serve with wholemeal flatbreads or pittas for dipping.
Per Serving 411kcals, 10.4g fat (2g saturated), 60.4g carbs, 12.6g sugars, 23g protein, 19.4g fibre, 0.653g sodium
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5 REASONS TO EAT LESS MEAT
From our guest editors
1 Vegetables and wholefoods have significantly more vitamins and minerals than meat. 2 There are nearly no antioxidants in meat but fruit, vegetables and wholefoods are packed with antioxidants slowing down the aging process and building our immune system. 3 Meat has lots of saturated fat and cholesterol, whereas plants don’t! 4 Fibre is only found in plants (fruit, vegetables and wholefoods) and there is none in meat. 5 Meat is much higher in fat and calories, while plants are naturally low in both, making it easier to keep off the extra pounds!
Easy Food 109
25/03/2015 16:17
roll each bread ball between your hands to coat. Place on a baking tray and bake for 20 minutes until brown and firm, turning every five minutes. 9 Add the “meatballs” to the sauce and serve with spaghetti and a crisp salad. Per Serving 477kcals, 24.7g fat (8.5g saturated), 38.7g carbs, 9.8g sugars, 26.1g protein, 5.7 g fibre, 0.997g sodium
Cauliflower Buffalo “wings” with blue cheese dip Serves 4-6 For the blue cheese dip: 120ml sour cream 60g blue cheese, crumbled 4 tbsp mayonnaise 1 garlic clove, crushed 1 tbsp milk Juice of ½ a lemon Salt and black pepper
For the r meat love
Meatless meatballs Serves 4-6 For the sauce: 4 tbsp extra-virgin olive oil, plus extra 1 onion, chopped 4 garlic cloves, thinly sliced 1 tbsp dried thyme 1 carrot, grated 2 x 400g tins of chopped tomatoes Pinch of sugar Salt and black pepper For the “meatballs”: 10 slices of stale wholegrain bread, crusts removed and cut into thick slices 270ml milk 2 large eggs 40g Parmesan, grated 2 tbsp parsley Small bunch of fresh basil, chopped 1 garlic clove, crushed Salt and black pepper 1 x 250g ball of fresh Mozzarella Extra-virgin olive oil 110 Easy Food
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To serve: Spaghetti Side salad 1 In a large pan, heat the oil over a medium heat. Add the onion and garlic and cook for 8-10 minutes until soft and golden. 2 Add the thyme and carrot and cook for five minutes. Add the tomatoes and sugar. 3 Bring to a boil, stirring, then season. Lower the heat and simmer for 30 minutes until thickened. 4 For the meatballs, place the bread slices and milk in a large bowl and allow to sit for a few minutes until the bread is soaked through. Use your hands to squeeze the milk out of the bread, then tear it into smaller pieces and pulse into crumbs in a food processor. 5 Place the crumbs in a bowl and mix with the eggs, Parmesan, herbs, garlic, salt and pepper. 6 Form the mixture into balls about 5cm in diameter, stuffing a cube of Mozzarella into the centre of each one. Set aside on a wire rack to dry out for about 20 minutes. 7 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Rub some olive oil in your hands and lightly
For the cauliflower wings: 70g plain flour ½ tsp paprika ½ tsp garlic powder Pinch of salt 1 head of cauliflower, chopped into bite-sized florets 60g butter 60ml Frank's Red Hot Buffalo Wing Sauce To serve: Celery sticks 1 First, make the blue cheese dip. Whizz all the dip ingredients together in a food processor until combined but still chunky. Cover and refrigerate until ready to serve. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. 3 In a bowl, combine the flour, paprika, garlic powder and salt. Toss the cauliflower florets in the flour mixture and shake to remove any excess, then place on the prepared baking tray. 4 Bake for about 15 minutes. Use a spatula to flip the florets over and bake for another 5-10 minutes, or until browned. 5 Heat the butter and Frank's sauce together in a small pan over a low heat. Toss the cauliflower “wings” in the hot sauce mixture and serve hot with the blue cheese dip and celery sticks. Per Serving 240kcals, 17.9g fat (9.7g saturated), 15.8g carbs, 2g sugars, 5.1g protein, 1.5g fibre, 0.617g sodium
APRIL 2015
25/03/2015 16:20
make it healthy meatless meals
For the r meat love
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Easy Food 111
25/03/2015 16:20