EASY FOOD ISSUE 103
40 GLUTEN-FREE RECIPES FOR COELIAC AWARENESS WEEK!
• FRESH IDEAS FOR ASPARAGUS • GLUTEN-FREE BAKING • COOKING WITH EGGS • SUMMERTIME ROASTS • TOP 5 SANDWICHES • EATING FOR BETTER WELLNESS •
HEARTY SUMMER SALADS
105
Lightest-ever scones with swee t raspberry cream
- page 25
MONEY-SAVING DINNERS
MAY 2015
32.90
MAY 2015
home-cooking
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SPECIAL GUEST ED ITO
R! Clodagh McKenna sh ares fresh new recipes using quality Iris h ingredients
30/04/2015 10:33
Made exclusively for
Gluten free choices that are just delicious
“Excellent gluten free products, taste and texture supreme.” Siobhan Favier, Kerry
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Easy Food team SPECIAL GUEST EDITOR Clodagh McKenna
Welcome to the May issue of Easy Food, of which I am thrilled to be the guest editor. I love this time of the year as the variety of fresh Irish produce becomes more abundant and the farmers markets around the country are bustling. With the weather getting better and the evenings brighter, cooking becomes a bit more fun!
DEPUTY EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Creamy Cajun prawn fettuccine, p.77 EDITORIAL TEAM Editorial Assistant Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Mediterranean roasted sea bass, p.95 Contributors Jacqueline Cooper and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Minted fruit salsa crepes with ice cream, p.62 PHOTOGRAPHY & FOOD STYLING Bartosz Luczak, Jocasta Clarke, Aysecan Tufekcioglu, Mami Aoyagi, Alida Ryder, Dora Kazmierak, Don MacMonagle, PhotoCuisine and some images from Shutterstock.com. ADVERTISING Sales Manager Stephen Pearson spearson@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Spicy lamb pitta pizzas, p.48 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: Dark chocolate pots with red wine strawberries, p.117 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Spicy Thai roast chicken, p.97 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253 One year’s subscription to Easy Food is €50.00/£36.00 Printed in the UK
M E D I A
Hello!
G R O U P
Magazines Ireland “Publisher of the Year” 2012
Over the past few months, I’ve been busy promoting my new cookbook Clodagh’s Irish Kitchen in the USA, UK and Ireland, along with running my two restaurants – Clodagh’s Kitchen Blackrock and Clodagh’s Kitchen Arnotts. Like all of you, I know that juggling work, family and personal time can be tricky, so I am a great believer in being organised. When it comes to the weekend, I dive into more challenging dishes; however, with a hectic schedule, I find it so important to have a big bank of easy-to-make, healthy and tasty recipes that will have me cooking for no longer than 30 minutes midweek. In this month’s issue, I have shared six of my favourite recipes from my new book that you can use for weekday dinners, from my Summer Lamb with Fennel and Rosemary to an oh-so-tasty Cashel Blue, Caramelised Onion and Thyme Pizza. At the weekend when you have more time in the kitchen, you must try the Baileys and Soda Bread Ice Cream and my Apple and Lavender Topless Tart. For all you homecooks out there, this issue of Easy Food has plenty of ideas to keep you and your family nourished with wholesome, delicious meals everyone is sure to love. Check out our special feature on eating for better overall wellness, p.106; I’ve even included some of my best tried-and-tested tips for how to get the most out of cooking simple and healthy meals. I love the fresh flavours of this time of year, and you can get a taste of them yourself in our feature on hearty salads, p.32, and some luxurious and lightened-up summertime roasts, p.94. To recognise National Coeliac week, we have some fantastic gluten-free recipes, p.38 and p.88, and you can also always look to the recipe index, p.6, to see all of the gluten-free meals available throughout the issue. Make the most of your grocery budget with our new and improved weekly budget menu, p.46, and thrifty ideas for eggs, p.68. And did you know different pasta shapes each work best with a particular sauce? Check out the family-friendly recipes on p.73 to learn what they are! I am, like all of you, always trying to plan out easy recipes for the week that will help me prepare fast dinners that are both tasty and fresh. In this month’s Easy Food, we hope to inspire you with exciting and delicious recipes along with healthy tips that the entire family will enjoy. THE NEXT ISSUE...
Magazines Ireland “Annual of the Year” 2013
Best wishes,
JAMs “Best Foodie Read” 2013
Clodagh
All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
The Easy Food Summer Special is on sale on the 16th of June!
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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54
Chicken satay skewers with coriander carrots
69
Baked Mexican eggs with tortilla topping
118
Caramel custards
contents brain Easybooster Caesar fondue salad
77
56
33
Creamy Cajun prawn fettuccine
B.L.A.T. XL with cheese
4 Easy Food
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Regulars 08 Your say Your comments, photos and questions
10 Food bites News and fun products from the
68 Makin’ wise cracks The best thing about eggs? They can be breakfast, lunch or dinner...
109
Dark chocolate pots with red wine strawberries
73 Oodles of noodles Match pasta to its favourite sauce to get the perfect dish for the whole family
wonderful world of food
14 Competitions Exciting things for you to win!
16 In the kitchen with Clodagh Our guest editor shares her love of Irish ingredients and simple recipes
25 Cover recipe
Weekend cooking 80 Curd is the word Liven up your cooking with fresh, zingy lemon curd
86 Banging toppers Turn ordinary sausages into a special treat with these tasty toppings
What’s in season? 28 Spears of sunshine We’ve been waiting all year for the first shoots of summer asparagus
32 Super salads
Summer lamb with fennel and roasted nectarines
88 Gluten-free goodies
19
Celebrate Coeliac Awareness Week in style with these homemade treats
94 It’s roasting These fresh, light recipes prove that roasts are for life, not just for winter
Ditch the rabbit food for these vibrant, hearty spring salads
Larder luck 38 Free-from favourites These gluten-free favourites are perfect for a summer snack
42 Stick ‘em up Simple skewers transform everyday ingredients into something special
Kids’ kitchen 100 Fight that fat Our Home Ec expert talks childhood obesity and how to avoid it
102 Cooking with crisps Get creative with crisps with these
81
Lemon coconut buns
delicious homemade chicken goujons
103 Easy juniors These crowd-pleasing cheesy scones are
What’s for dinner? 46 Weekly budget menu Our new look menu makes it easier than ever to eat well on a budget
56 Reader recipes
a cinch to make
Make it healthy! 106 Eating for wellness Make the most of YOU with these meals designed to revitalise your body
This month, you’ve been taking the sandwich to a new, decadent level
62 Pick a side Do you like your crêpes sweet or strictly savoury? Make your choice...
64 15 ways with cheese We get inventive with Brie, goat’s
The inside track 121 Cooking information and step-by-step recipes to help you in the kitchen
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.
cheese and good old reliable Cheddar
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IN THE KITCHEN WITH
Celebrity guest editor Clodagh McKenna shares her love of Irish ingredients
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MAY 2015
01/05/2015 09:51
guest editor Clodagh McKenna
T
V chef, owner of several restaurants and author of five cookbooks, Clodagh McKenna is one of the most widely recognised faces of Irish food. Having studied abroad in France, the States and Italy, Clodagh’s international training gives her a unique outlook on food from her home country. Her new book in particular is focused on using quality Irish ingredients to make fresh, wholesome meals, both traditional and modern, and has been received with rave reviews, reaching number two on Amazon. See www.clodaghmckenna.com for more information.
What advice would you give to someone just learning how to cook? First, work out what you like to eat, then take recipes of your five How would you describe your cooking philosophy? I love to cook with what’s in season, it makes cooking more exciting and ingredients always taste better when they are grown both naturally and locally. How did you first get into cooking? My family always cooked growing up, so I guess you could say it was a natural progression. I also spent my summers growing up in France, which influenced my love for food naturally without me even knowing it at the time. What are your favourite dishes to prepare for yourself? I love to cook with fresh fish, and I am lucky in that there is a pier 10 minutes from my house where fresh fish is sold daily. I pan-fry fish when it's really fresh with some complementary herbs and always lemon. I am obsessed with lemons! What ingredients do you always keep in the kitchen? Eggs, avocado, garlic, spices, fresh herbs, seasonal vegetables, mascarpone, Parmesan, various types of rice, pasta, Kerrygold butter and of course tinned foods such as tomatoes, pulses and coconut milk. What is the worst cooking disaster you’ve ever had? I honestly cannot think of any big cooking disasters as I don’t get stressed when cooking, and if I do make a mistake then I guess with years of experience I usually have a trick to rectify it!
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I would start with Gravlax with Juniper Berry, followed by Fresh Mussels with Cream, Chorizo and Flat Leaf Parsley or some delicious Summer Lamb. I would finish off with some of my Baileys and Soda Bread Ice cream.
favourite dishes and learn how to master them perfectly. What are the most important things to keep in mind when planning meals for the week? Get organised and plan out your weekly meals before the week begins, keeping in mind that the days you are busy are the ones that you want to cook the most simple meals. Stock up your store cupboard with non-perishable ingredients, and try to cook ahead as much as possible. What are the biggest differences between preparing food in a restaurant kitchen and cooking for friends and family? When cooking for friends and family, there’s no time pressure like you have in the restaurant. I also get to sit down and enjoy it. The similar thing, though, is that I love to be organised, meaning that the way I prep things is the same whether at home or in the restaurant. Usually when I cook for family and friends I would do more convivial cooking such as casseroles and roasts, whereas in the restaurant, everything is individually plated.
en Irish Kitch Clodagh’s a n h McKen By Clodag ks o by Kyle Bo Published .99 €27.95/£19 ra Fisher Ta by hy Photograp
In your opinion, how has Irish cooking changed both here and abroad? Irish cooking has changed in Ireland dramatically over the last 10 years. People are cooking seasonally and are embracing Irish traditional cooking with their own twists. For me, Irish cooking abroad hasn’t evolved as much as within Ireland itself. What is your ultimate dinner party menu? Because it’s May and we’re coming into the summer, I like to cook light, fresh dishes. Easy Food 17
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MAY 2015
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guest editor Clodagh McKenna
Summer lamb with fennel and roasted nectarines Serves 4 Clodagh says: “The aniseed flavour of fennel and the sweetness of rosemary work really well with lamb cutlets, but you could also use this marinade for a whole leg of roast lamb. Sweet, roasted nectarines are a great companion to any lamb dish. I coat my nectarines (or peaches) with apple syrup, but you could use a good-quality maple syrup instead. These nectarines could also be served as a dessert with mascarpone or softly whipped cream.” For the lamb: 1 tsp fennel seeds ½ sprig of rosemary, finely chopped, plus extra to serve 30ml olive oil 1 tbsp red wine vinegar Sea salt and black pepper 4 thick lamb cutlets (100g each) For the nectarines: 40g butter 100ml High Bank Orchard syrup or goodquality maple syrup 2 nectarines, halved and stoned For the salad: 1 baby cos lettuce, leaves torn 50g mixed green leaves Leaves from 1 sprig of flat-leaf parsley Leaves from 1 sprig of lemon thyme 4 basil leaves, torn 30ml extra-virgin olive oil 10ml balsamic vinegar ½ tsp Dijon mustard 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. 2 Dry-roast the fennel seeds for 30 seconds in a frying pan over a medium heat, tossing every five seconds. Finely chop the fennel seeds and rosemary before transferring to a large bowl with the oil and vinegar. Season with salt and pepper and mix well. 3 Add the lamb cutlets to the bowl. Toss to coat – I do this with clean hands, so that I can rub the marinade into the lamb, which gives a deeper flavour and also tenderises the meat. Leave to marinate for 10 minutes at room temperature. 4 For the nectarines, melt the butter and syrup in a small saucepan over a low heat and stir. Place the nectarines in a bowl and www.easyfood.ie
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pour the butter syrup over them to coat. Transfer them to a baking tray and bake in the oven for 15 minutes until soft, basting every five minutes. 5 Heat a large chargrill pan over a medium-high heat. Grill the lamb cutlets for 8-10 minutes, turning once, until they are charred and cooked through. Set aside to rest for five minutes. Just before serving, scatter with extra rosemary. 6 For the herb salad, combine the salad greens and herbs in a large bowl. Whisk the oil, vinegar and mustard in a small bowl to combine. Season to taste, drizzle over the salad and toss to coat. Serve with the lamb and sweet nectarines.
Per Serving 510kcals, 30.2g fat (9.8g saturated), 31.4g carbs, 26.2g sugar, 29.4g protein, 2.1g fibre, 0.436g sodium
Gravlax with dill and juniper berries Serves 4 Clodagh says:“Gravlax is such a beautiful dish. It may sound complex, but in fact it’s so simple to prepare. I served this at a pop-up dinner that I held in the Whitney Museum in New York for St Patrick’s Day. I was lucky enough to find an artisan poitín that had been made in Brooklyn and so I added two tablespoons of that to the cure – you could also add whiskey, if you wish. I love the clean, melt-in-the-mouth texture and flavour of this Gravlax, so I have left out alcohol. You could substitute honey for the caster sugar in the cure, which gives a richer flavour.” 2 x 450g centre-cut salmon fillets, skin on 2 tbsp fresh dill, finely chopped For the cure: 150g sea salt 150g caster sugar 2 tsp juniper berries 2 tsp cracked white peppercorns
For the dressing: 4 tbsp lemon juice 1 tsp Dijon mustard 2 tbsp extra-virgin olive oil 1 First, make the cure. Using a pestle and mortar (or a food processor), grind all the cure ingredients together. 2 Lie the two salmon fillets on a sheet of clingfilm, skin-side down. Spread a layer of dill over each fillet, then add a thick layer of the cure, pressing it into the flesh very well. 3 Turn over one fillet on top of the other and wrap the clingfilm tightly around the salmon. Place on a plate and refrigerate for 48 hours. 4 Make the dressing by whisking all the ingredients together in a small bowl. 5 When ready to serve, unwrap the cured salmon from the clingfilm. Transfer to a large dish and slice thinly. Drizzle with the dressing and serve.
Per Serving 509kcals, 21.2g fat (3.1g saturated), 39.4g carbs, 37.8g sugar, 44.3g protein, 0.6g fibre, 14.745g sodium
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Baileys soda bread ice cream Makes 600ml Clodagh says: “In any Irish kitchen there is always a stale piece of soda bread left over in the breadbin, which is a great excuse to make soda bread ice cream. Roasting the breadcrumbs with the brown sugar creates little crunchy speckles throughout. The Baileys adds another depth of coffee and caramel flavour and a silky texture. You can leave this out if you prefer, but it really is delicious.” 150g soda breadcrumbs (the bread should be at least one day old) 80g soft brown sugar 250ml milk 250ml double cream 150g granulated sugar 1 vanilla pod 5 free-range egg yolks 80ml Baileys Irish Cream liqueur 1 Preheat the oven to 180°C/160˚C fan/gas mark 4. 2 Place the breadcrumbs and brown sugar in a bowl and mix well. Sprinkle the sugared breadcrumbs onto a baking tray and spread them out evenly. Bake for about 10 minutes, or until the breadcrumbs are slightly darker and the sugar has melted, stirring occasionally. Set the crumbs aside to cool. 3 Meanwhile, pour the milk and cream into a saucepan, place over a medium heat and stir in the granulated sugar. Slit the vanilla pod down its length with a small, sharp knife and scoop out the tiny black seeds. Stir the seeds into the milk and cream mixture. Reduce the heat and stir until all the sugar has dissolved, then remove from the heat. 4 Place the eggs yolks in a large mixing bowl 20 Easy Food
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and mix together. Slowly add the warmed milk and cream mixture, whisking gently to combine. Transfer the mixture back to the saucepan and place over a low heat. Stir until the mixture reaches the consistency of custard. 5 Remove the mixture from the heat and stir in the Baileys, along with the cooled sugared breadcrumbs. Mix well. 6 Pour the ice cream mixture into a plastic or stainless steel container and freeze overnight before serving. Stir at regular intervals to prevent the ice cream freezing into a solid block. This will keep in the freezer for up to one month. Per Serving 452kcals, 20.6g fat (11.6g saturated), 53.4g carbs, 37.9g sugar, 6.9g protein, 0.8g fibre, 0.199g sodium
Cashel Blue, caramelised onion and thyme pizzas Makes 1 pizza (serves 2) Clodagh says: “Cashel Blue is one of my favourite Irish farmhouse cheeses. It’s made in the town of Cashel, Co. Tipperary, by the Grubb family. Tangy blue cheese is fantastic with sweet caramelised onions, and the thyme gives a subtle pepper and lemon flavour. Substitute the fresh yeast with a 7g sachet of dried fast-action yeast if preferred, and you could use Feta or goat’s cheese instead of blue.” For the dough: 6g fresh yeast 100g plain white flour, plus extra for dusting Pinch of sea salt For the topping: 50g butter 2 onions, quartered and thinly sliced 1 tsp soft brown sugar
Olive oil, for brushing 150g Cashel Blue cheese, or other strong blue cheese 2 tsp fresh thyme, finely chopped Sea salt and black pepper Handful of rocket leaves 1 Place the yeast in a small bowl. Cover with 100ml of tepid water and leave to dissolve for five minutes. Place the flour in a bowl and make a well in the centre. Pour the dissolved yeast into the centre, then add a pinch of salt and mix in the flour from the sides. Add approximately 100ml of water and mix into a dough. Tip out onto a lightly floured surface and knead the dough by pushing it away from you with the heel of your hand until you reach a smooth consistency. Place the dough back in the bowl, cover with a tea towel and place in a warm place for approximately three hours to rise. 2 While the dough is rising, prepare the topping. Melt the butter in a saucepan over a medium heat, then add the onions. Cover and leave to sweat for about 10 minutes, then remove the lid, increase the heat and stir in the brown sugar until the onions are lovely and brown, then tip into a bowl and leave to cool. 3 Preheat the oven to 180°C/160˚C fan/gas mark 4. When the dough has risen, tip it out onto a floured board and roll out into a circle. I like my pizzas thin, so I roll it to about 5mm thick. 4 Brush the pizza base with some olive oil, then spread the onions all over the base. Crumble the blue cheese on top and sprinkle over the thyme. Season and bake for 20 minutes. 5 Scatter the fresh rocket over the pizza just before serving.
Per Serving 750kcals, 49.7g fat (28g saturated), 54.1g carbs, 6.7g sugar, 24g protein, 5g fibre, 1.393g sodium
MAY 2015
29/04/2015 13:09
guest editor Clodagh McKenna
Apple and lavender topless tart Serves 6 Clodagh says: “This tart looks so pretty with the caramelised apples glimmering up at you. The lavender creates a deep, aromatic flavour that is so good with the sweet apples.” For the pastry: 320g plain white flour 1 tsp caster sugar 1 tsp sea salt 230g unsalted butter, chilled and cut into cubes 100ml iced water For the topping: 200g granulated sugar 2 tsp dried lavender flowers 8 medium eating apples Juice of 1 lemon 50g unsalted butter
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1 To make the pastry, place the flour, sugar and salt in a food processor and whiz for a few seconds to combine. Add the chilled butter and whiz until the mixture resembles breadcrumbs – this should take about 10 seconds. With the food processor still running, add the iced water in a slow, steady stream, through the feed tube, until the dough just holds together. 2 Turn the dough out onto a work surface. Divide in two and place each half on a sheet of clingfilm and cover with another sheet of clingfilm. Flatten using a rolling pin and form two discs. Wrap, and refrigerate for at least one hour before using. 3 Preheat the oven to 200°C/180˚C fan/gas mark 6. Mix the sugar with the lavender flowers to infuse, and set aside. 4 Peel, halve and core the apples. Keep one of the apple halves as it is, and halve all the others again to give quarters. Place all the apples in a bowl, squeeze over the lemon juice and toss. 5 Place a 20cm heavy-based ovenproof frying pan over a high heat and add the lavenderinfused sugar along with 50ml water. Bring to
the boil, then reduce the heat to medium and cook until the mixture thickens. Remove from the heat and stir in the butter. 6 Place the apple half in the centre of the frying pan, and arrange the apple quarters around it, cut-sides up. Place the pan back over a medium heat for about five minutes. 7 Remove the pastry from the fridge and roll out to a circle a little larger than the circumference of your frying pan. Place the pastry over the apples and syrup and tuck in the edges. Pop the tart in the oven for 30-35 minutes. 8 Remove from the oven and allow to cool for five minutes, then place a plate slightly larger than the pan on top. Invert the tart onto the plate. Serve warm with softly whipped cream.
Per Serving 785kcals, 38.8g fat (24.1g saturated), 109.1g carbs, 59.6g sugar, 6.7g protein, 7.6g fibre, 0.584g sodium
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Spears of sunshine We've been waiting all year for the first shoots of summer asparagus
ves… mon o l s u g e Asparally runny yolks,■bLearnaise
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28 Easy Food
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MAY 2015
29/04/2015 13:14
what's in season? asparagus
SPRINGTIME TARTLETS Serves 4 16 asparagus spears 1 x 320g sheet of frozen puff pastry, thawed 4 tbsp Ricotta Zest of ½ a lemon 2 tbsp Parmesan, grated Pinch of nutmeg (optional) 1 egg, beaten with 1 tsp milk To serve: 1 tsp fresh mint, chopped 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a large baking tray with parchment paper. 2 Bring a saucepan of salted water to a boil and cook the asparagus for two minutes. Remove the asparagus and plunge it into a bowl filled with iced water to prevent it cooking further. Drain and transfer to a plate lined with kitchen paper to dry. 3 Roll out the puff pastry and cut into four even squares. Place these on the prepared baking tray. 4 Use a sharp knife to score a 1cm border lightly on each pastry square, being careful not to cut all the way through. 5 In a small bowl, mix the Ricotta, lemon zest, Parmesan and nutmeg, if using. Divide this mixture between the pastry squares, keeping it inside the borders. 6 Brush the edges of the pastry tartlets with the egg and milk mixture. 7 Place a few asparagus spears on each tartlet. 8 Bake for 15 minutes until the edges are golden brown. Sprinkle the tartlets with chopped mint. Per Serving 522kcals, 34.6g fat (9.9g saturated), 41g carbs, 2.6g sugars, 13.6g protein, 3.2g fibre, 0.306g sodium
BUYING
■ Look for plump, straight asparagus. ■ Discard any bunches with dry, split, or excessively woody stems. ■ Thin spears are more tender and sweet; thicker stems have a meatier texture and stronger flavour. The choice is yours!
STORING
Store asparagus in a loose plastic bag in the fridge and use within a few days.
PREPARING
■ Rinse the spears under cool water to remove any grit. ■ Grasp the stalk with both hands and bend the bottom portion until it breaks off; it will naturally break where the tender portion ends and the tough, woody part begins. ■ Dry the spears with kitchen paper. www.easyfood.ie
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FUN FACT: th th In the 17 and 18 ragus was as centuries, pa own as colloquially kn in many “sparrowgrass” and. gl En areas of
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Super
SALADS
Who says salads can’t be filling? Ditch the rabbit food for these vibrant, hearty salads
TodpgTrilliepd
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
Ad on n, salm chicke ! s n w or pra
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MAY 2015
29/04/2015 14:00
what's for dinner? hearty salads
Easy Caesar
Our celebrity editor weighs in! Clodagh says: “The flavours in these homemade baked beans are delicious. This is something that you can serve to the whole family for breakfast, or with scrambled or poached eggs for lunch. It will keep in the refrigerator for up to a week. �
Serves 4 6 garlic cloves, peeled 150g light mayonnaise 5 anchovy fillets, chopped 6 tbsp Parmesan, grated 2 tsp Worcestershire sauce 1 tsp Dijon mustard 2 tbsp lemon juice Salt and black pepper 5 tbsp olive oil 5 thick slices of stale crusty bread, cubed 1 head of romaine lettuce, shredded 1 In the bowl of a food processor, combine three of the garlic cloves with the mayonnaise, anchovies, two tablespoons of the Parmesan, Worcestershire sauce, mustard and lemon juice. Whizz to combine, then season to taste. Refrigerate until needed. 2 Heat the oil in a large pan over a medium heat. Add the remaining garlic cloves to the hot oil. Cook, stirring, until the garlic is brown, then use a slotted spoon to remove it from the pan. Add the cubes of bread to the hot oil. Cook, turning frequently, until lightly browned all over. Transfer the bread to a plate and season. 3 Place the lettuce in a large serving bowl. Toss with the Caesar dressing, remaining Parmesan and seasoned bread cubes. Per Serving 635kcals, 47.6g fat (10.7g saturated), 40.4g carbs, 3.9g sugars, 15g protein, 0.7g fibre, 0.957g sodium
Bacon and balsamic beans Serves 6 5 thick-cut rashers, snipped into 1cm pieces 3 tbsp olive oil 4 tbsp balsamic vinegar 4 shallots, very finely chopped 1 garlic clove, crushed 1 tbsp brown sugar 1 x 400g tin of mixed beans, drained and rinsed 1 x 400g tin of cannellini beans, drained and rinsed 12-15 cherry tomatoes, halved 4 medium-boiled eggs, halved (optional) To serve: Crusty bread 1 In a large pan over a medium heat, cook the rashers until crisp. Use a slotted spoon to www.easyfood.ie
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transfer them to a plate lined with kitchen paper. 2 Remove the pan from the heat, reserving the bacon drippings. Add the oil. 3 In a small bowl, whisk together the balsamic, shallots, garlic and brown sugar. Add this mixture to the pan. Season and stir over a medium-low heat just until warm. 4 In a bowl, combine the mixed and cannellini beans with the cherry tomatoes and half of
the crispy bacon. Add the dressing and stir to combine well. 5 Top the salad with the remaining bacon and the boiled eggs, if using. Serve with crusty bread.
Per Serving 709kcals, 29.6g fat (8.2g saturated), 62.7g carbs, 9.7g sugars, 50.8g protein, 22.2g fibre, 2.654g sodium
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Free-from
favourites
Wholesome and full of bold flavours, these glutenfree recipes are perfect for a summer snack!
Brought to you by
38 Easy Food
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larder luck gluten-free meals
Easy Food RECOMMENDS
Kelkin pride themselves on their wide range of great tasting, free-from products. Whether you have Coeliac Disease, Non-Coeliac Gluten Sensitivity, wheat intolerance or simply feel good on a glutenand wheat-free diet, Kelkin Free From favourites have something for you. The range of breads is the perfect addition to any gluten-free diet; their famous sourdough is made to a traditional recipe and comes in delicious soft slices to enjoy on its own or as a sandwich, and all of their breads are a source of fibre and wheat-free!
Mediterranean veggie Serves 2 4 slices Kelkin Free From Multiseed Bread 4 tbsp hummus ¼ red pepper, deseeded and thinly sliced ¼ yellow pepper, deseeded and thinly sliced 1 large carrot, peeled and grated into thick strands A few slices of cucumber 4 tbsp grated white Cheddar A handful of mixed green leaves
Open-faced tomato and cheese bruschetta
Light strawberry cheesecake toastie
Serves 2
Serves 2
500g cherry tomatoes on the vine 1 tbsp olive oil Salt and black pepper 2 slices Kelkin Free From Brown Bread 40g garlic and herb goat’s cheese, or any spreadable cheese A few fresh basil leaves, torn 2 tsp Kelkin Organic Balsamic Vinegar
4 slices Kelkin Free From White Bread 4 tbsp strawberry jam 4 tbsp low-fat cream cheese A handful of fresh strawberries, very thinly sliced
1 Spread two slices of the bread with the hummus. Top each with some peppers, carrot, cucumber, Cheddar and the mixed salad leaves. Add the other slice of bread and slice in half to serve with a cup of soup.
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Rub the tomatoes with the oil and season with salt and pepper. Place on a baking tray and roast in the oven for 10-12 minutes until the tomatoes are soft and the skins have burst. Remove from the vines. 2 Toast the bread and spread with the cheese. 3 Top with the tomatoes, torn basil leaves and a drizzle of balsamic to serve.
Per Serving 279kcals, 9.9g fat (2.3g saturated), 32.3g carbs, 4.4g sugars, 13.2g protein, 5.6g fibre, 0.38g sodium
Per Serving 227kcals, 13.6g fat (4.1g saturated), 22.2g carbs, 7g sugars, 6.3g protein, 4.6g fibre, 0.443g sodium
To serve: Roasted tomato soup
www.easyfood.ie
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1 Heat a non-stick frying pan over a mediumhigh heat. Spread two of the bread slices with jam and the other two with cream cheese. 2 Arrange the strawberries on top of the cream cheese, then sandwich together with the jam slices. 3 Add the sandwiches to the pan and heat for 2-3 minutes per side until golden brown and crisp. Serve immediately.
Per Serving 368kcals, 10g fat (4.7g saturated), 64.6g carbs, 4g sugars, 3.8g protein, 2.9g fibre, 1.11g sodium
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29/04/2015 14:06
Easy Food RECOMMENDS
Kelkin's most popular Free From cereals include the Buckwheat Cereal range and popular mueslis and porridges, helping you enjoy a hearty and wholesome start to the day! Kelkin Free From Organic Pure Oats are specially produced in a way that avoids cross contamination with wheat, barley or rye. The field is walked at least three times before the grain grows to ensure no other grain is present.
The brunch special Serves 2 4 gluten-free smoked bacon rashers 4 eggs 2 tbsp milk A knob of butter Salt and black pepper 2 slices of Kelkin Free From Sourdough Bread 1 ripe avocado, sliced Juice of ½ a lime 1 Heat a non-stick frying pan over a medium heat and cook the rashers for 3-4 minutes per side until crisp. Remove from the pan and keep warm. 2 Lightly beat the eggs with the milk. 3 Reduce the heat to low and wipe the pan clean with some kitchen paper. Add the butter and pour in the eggs. Cook, stirring often, until scrambled to your liking. Season with salt and pepper. 40 Easy Food
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4 Toast the bread and lay each piece on a serving plate. Top with the rasher, then some scrambled eggs and slices of avocado. Squeeze over a bit of lime juice and serve immediately. Per Serving 680kcals, 49.2g fat (16g saturated), 31.3g carbs, 5.5g sugars, 32.1g protein, 10.2g fibre, 0.773g sodium
Healthy breakfast bars Makes 12 100g mixed nuts, roughly chopped 90g Kelkin Free From Organic Buckwheat Flakes 150g Kelkin Free From Organic Pure Oat Porridge 60g pumpkin seeds 100g dried cranberries or cherries ½ tsp cinnamon ¼ tsp salt
2 ripe bananas, mashed with a fork 100g honey 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and spread the nuts over a baking tray. Toast in the oven for 10 minutes until fragrant. 2 Mix together the nuts, buckwheat flakes, oats, seeds, cranberries, cinnamon and salt in a large bowl. 3 Stir together the bananas and honey, then stir this into the remaining ingredients. 4 Line a 23cm square baking tin with parchment paper, then spread and pack the mixture into the dish in an even layer. 5 Bake for 20 minutes until golden brown on top, then leave to cool completely in the tin. Slice into bars to serve; these store well for up to one week.
Per Serving 204kcals, 8g fat (1.3g saturated), 36.2g carbs, 11.3g sugars, 5g protein, 2.9g fibre,0.167g sodium
MAY 2015
29/04/2015 14:07
Love Your Body, Love Your Morphy
€39. €
95
Get beach body ready with the Easy Blend Deluxe from Morphy Richards
Body Blitz Blend for 30 seconds
• • • • • • •
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. EF103_26_Dimpco_AD.indd 26
29/04/2015 17:39
STICK ’EM UP! See how a simple skewer can transform everyday ingredients into something special
Spiced lamb koftas Serves 4-6 500g lamb mince ½ red onion, finely chopped A handful of fresh parsley, chopped A handful of fresh mint, chopped 1 tsp ground cumin 1 tsp ground coriander A pinch of dried chilli flakes, crushed 1 egg, lightly beaten 2 garlic cloves, crushed 8 wooden skewers, soaked in water for 30 minutes 1 tbsp olive oil To serve: Greek yoghurt Flatbread (optional) 1 Combine the first nine ingredients in a food processor and pulse until just combined. 2 Divide the mixture into eight balls, then shape each around the skewers. Brush each skewer with olive oil. 3 Barbecue or cook on a grill pan over a mediumhigh heat for 4-5 minutes per side until cooked through. Serve with Greek yoghurt and flatbread, if using. Per Serving 211kcals, 14.7g fat (5.1g saturated), 1.4g carbs, 0g sugars, 18.9g protein, 0g fibre, 0.1g sodium
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MAY 2015
29/04/2015 14:10
larder luck food on a stick
Malaysian chicken skewers
Per Serving 166kcals, 2g fat (0.8g saturated), 38.5g carbs, 31.3g sugars, 0.8g protein, 2.2g fibre, 0.04g sodium
Serves 4 8 large chicken fillets, halved lengthwise 60ml tamari sauce (or soy sauce) 3 tbsp dark brown sugar 2 tbsp lime juice 2 tbsp oil 1 tbsp curry powder 2 garlic cloves, crushed 1 tbsp fresh ginger, peeled and crushed 8 wooden skewers, soaked in water for 30 minutes 1 Place the chicken in a medium bowl. Whisk the remaining ingredients together in a separate bowl and pour over the chicken. 2 Cover the bowl with cling film and marinate in the refrigerator for at least one hour, or overnight if possible. 3 Spray a grill rack with nonstick cooking spray and set the heat to high. Thread a chicken piece onto each skewer and cook for 4-5 minutes per side until cooked through. Allow to rest for a few minutes before serving. www.easyfood.ie
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Handheld fruit tarts Makes 4 125g mixed fresh raspberries and strawberries, chopped 70g caster sugar 1 tbsp cornflour 2 tbsp lemon juice 1 sheet of frozen shortcrust pastry, thawed 4 ice lolly sticks 1 egg, beaten with 1 tbsp water 50g icing sugar 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Place the berries in a saucepan over a medium-high heat. Stir in the sugar, cornflour and one teaspoon of lemon juice. Bring to a boil, stirring occasionally, and cook for 10 minutes until the mixture is thick. Leave to cool completely. 2 Roll out the pastry on a lightly-floured surface until it is about ½cm thick.
3 Use a 6cm round biscuit cutter to cut out eight rounds, then place on a baking tray lined with parchment paper. Refrigerate for 15 minutes. 4 Spoon about one teaspoon of the berry mixture onto four of the rounds, leaving a border around the edges. Place an ice lolly stick in the middle of the filling, positioning it near the top of the rounds. 5 Take the remaining rounds and slightly stretch them out so they can fit over the filling. 6 Brush the edges of all the rounds with the egg wash. Place the four empty rounds on top of filling, egg-wash-side down. Crimp the edges with a fork to seal. 7 Brush the tops of each with the egg wash and use a small, sharp knife to cut small vents. 8 Bake for 20 minutes until golden brown. Whisk together the icing sugar and as much of the remaining lemon juice as needed to make a spreadable icing for the tops of the cooled tarts. Decorate as desired before serving.
Per Serving 355kcals, 15.9g fat (3.7g saturated), 6.8g carbs, 4.6g sugars, 44.3g protein, 0.6g fibre, 0.7g sodium
Easy Food 43
29/04/2015 14:10
MAKIN'
Wise Cracks
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
The best thing about eggs? They can be breakfast, lunch or dinner…
Asya O’Callaghan “I worked with the Japanese for nearly ten years and love Japanese cuisine, so I was excited to cook this noodle soup. This recipe should be renamed “pick me up on a cold day” soup! Nothing but goodness! The recipe is easy and clear to follow. Because it is assembled before serving, it would work for families with children who are plain eaters: just leave some stock aside before adding all the spices into it. I will definitely cook this again.”
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MAY 2015
29/04/2015 14:26
what's for dinner? eggs
JAPANESE NOODLE SOUP Serves 4 1 tbsp sesame oil 400g pork or chicken, sliced 4 nests of dried egg noodles 720ml chicken stock 3 garlic cloves, crushed 4 tbsp soy sauce 1 tsp Worcestershire sauce 2cm piece of fresh ginger, peeled and sliced ½ tsp Chinese five spice ½ tsp sugar ½ tsp chilli powder 1 pak choi, chopped 2 medium-boiled eggs, peeled and halved To garnish: Spring onions, chopped Red chillies, sliced 1 Heat one tablespoon of sesame oil in a pan over a medium-high heat and cook the pork or chicken slices for 4-5 minutes or until cooked throughout. Remove from the heat. 2 In a large pot of boiling water, cook the noodles according to the package instructions, then drain them well. 3 In a large saucepan, combine the chicken stock, garlic, soy sauce, Worcestershire sauce, ginger, Chinese five spice, sugar and chilli powder and bring to a boil. Reduce the heat, add the pak choi and simmer for five minutes. Taste the stock and add extra soy sauce or sugar to taste. 4 Divide the noodles between four soup bowls. Arrange the pork or chicken on top of the noodles and add half an egg to each bowl. 5 Bring the stock to the boil once more, then pour into the soup bowls. Garnish with spring onions and sliced chililes, if liked, and serve.
For the tortilla topping: Cooking spray 2 small tortillas, cut into 1cm-wide strips Salt To finish: 6 large eggs 90g Cheddar, grated 100g sour cream Juice of ½ a lime Handful of fresh coriander, chopped 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Combine the chilli, tomatoes, onion and garlic in a blender or food processor and whizz until smooth. 2 Season the sauce and pour into an ovenproof pan. Stir in the beans, bring to a simmer over a medium heat and cook for 10 minutes. 3 Meanwhile, spray a baking tray with cooking spray. Spread the tortilla strips in a single layer on the baking tray and spray them too. Sprinkle
with coarse salt. Bake for 5-6 minutes, tossing once or twice, until golden brown and crisp. 4 When the sauce has thickened, remove the pan from the heat. Carefully crack the eggs over the surface of the sauce, spacing them as evenly as possible. Return the pan to the heat, cover with a lid and let the eggs cook gently in the sauce for 10-12 minutes, until the whites are partially but not completely opaque. 5 Turn the grill on to high. Sprinkle the Cheddar over the top of the eggs and place the pan under the grill for 3-4 minutes until the cheese is browned and bubbling and the eggs are cooked to your liking. 6 Remove the pan from the oven, top with dollops of sour cream and squeeze over the lime juice. Sprinkle with the tortilla strips and some coriander and serve immediately.
Per Serving 422kcals, 15.2g fat (6.7g saturated), 44g carbs, 5.3g sugars, 28.9g protein, 10g fibre, 0.276g sodium
Per Serving 427kcals, 11.5g fat (3g saturated), 42.1g carbs, 4.8g sugars, 39.2g protein, 8g fibre, 1.923g sodium
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BAKED MEXICAN EGGS WITH TORTILLA TOPPING Serves 4-6 For the sauce: 1 green chilli, deseeded and chopped 1 x 400g tin of chopped tomatoes ½ an onion, chopped 1 garlic clove, crushed Salt and black pepper ½ x 400g tin of black, pinto or kidney beans, drained and rinsed www.easyfood.ie
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BREAKFAST FRIED RICE Serves 4 4 rashers 1 onion, chopped 2 garlic cloves, crushed 600g day-old cooked rice, cold from the fridge 1 large handful of frozen peas 2 eggs, beaten, plus 4 whole ½-1 tsp dried chilli flakes, to taste 5 tbsp soy sauce 2 tbsp sesame oil Black pepper 1 tbsp vegetable or coconut oil 2 spring onions, chopped 1 In a large pan or wok, cook the rashers until crispy. Remove with a slotted spoon and set aside. Reserve the bacon fat in the pan. 2 Cook the onion in the bacon fat over a medium heat for three minutes. Add the garlic
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and cook for another three minutes. 3 Add the rice, breaking up any large lumps. Add the peas and stir to combine everything. 4 Push the rice to one side of the pan and pour the beaten eggs into the other side. Add the chilli flakes to the eggs and scramble, stirring, until fluffy. Stir the eggs into the rice. 5 Add the soy sauce and sesame oil and stir to combine. Increase the heat to medium-high, season with black pepper and cook for another 4-5 minutes. Crumble in the crispy bacon. 6 In a separate pan, heat the oil over a medium heat and fry the four whole eggs until cooked to your liking. 7 Divide the fried rice between serving bowls, scatter with the spring onions and top with the fried eggs.
Per Serving 883kcals, 24.6g fat (6.5g saturated), 130.1g carbs, 3.8g sugars, 32g protein, 4.7g fibre, 1.257g sodium
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MAY 2015
29/04/2015 14:28
Oodles of
Noodles!
Tomato broccoli pasta Serves 4 300g fusilli lunghi pasta (or any other long, thin pasta) 3 tbsp olive oil 2 garlic cloves, crushed 200g tenderstem broccoli, sliced or cut in half 400g cherry tomatoes, halved Salt and black pepper 60g Parmesan, grated A small handful of fresh basil, chopped
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
Match pasta with its favourite sauce to get the perfect dish for everyone in the family
the pasta according to the package instructions. 2 Heat the oil in a frying pan over a medium heat and cook the garlic and broccoli for two minutes. 3 Add the tomatoes and continue cooking for 5-7 minutes, until they start to release their juices and form a sauce. Season well. 4 Drain the pasta and add to the pan, tossing well to combine. Add the Parmesan and fresh basil just before serving.
Per Serving 392kcals, 15.8g fat (3.9g saturated), 49.4g carbs, 3.5g sugars, 15.7g protein, 2.6g fibre, 0.219g sodium
1 Bring a pot of salted water to the boil and cook 73 Easy Food
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MAY 2015
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T P C A E F S R T E P AND SAUCE PAIRINGS A Short, tubular pastas go well with sauces that are thick or chunky. Keep the size of the ingredients in mind: tiny macaroni won't hold a chickpea, while rigatoni may be too large for a simple tomato sauce, meaning penne might work better. Ridged pastas provide even more texture for sauces to cling to.
Long, thin pasta
Shaped pastas pair well with all kinds of sauces, but especially those with texture. Pieces of meat or vegetable are captured in the crevices of the pasta and nestle in the twists.
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such as spaghetti or linguine work best with oil-based sauces. These long pastas need lots of lubrication, and oil coats the pasta without drowning it. Thicker strands, like fettuccine and tagliatelle, can stand up to cream sauces and ragĂšs. When cutting vegetables or herbs for long pasta, cut them string-like rather than in cubes to help them blend better.
MAY 2015
29/04/2015 16:32
what's for dinner? family pasta
for Perfect s! e l todd r
Pasta medley Serves 4-6 250g orzo pasta 1 carrot, peeled and finely chopped 1 red pepper, deseeded and finely chopped 80g frozen baby peas 60g broccoli florets, finely chopped 80g sweetcorn 1 tbsp olive oil Salt and black pepper 1 Bring a pot of salted water to the boil and cook the pasta for seven minutes. 2 Stir in the carrot, pepper, peas and broccoli and cook for another five minutes. 3 Drain the pasta and stir in the sweetcorn and oil. Season to taste. Per Serving 262kcals, 5.3g fat (0.8g saturated), 45.2g carbs, 3.8g sugars, 9.5g protein, 3g fibre, 0.86g sodium
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Creamy Cajun prawn fettuccine Serves 4 300g fettuccine 2 tbsp olive oil 16 raw king prawns 2 tbsp Cajun spice 2 garlic cloves, crushed 1 red pepper, deseeded and thinly sliced 250ml chicken stock 250ml cream 120g Parmesan, grated A small handful of fresh parsley, chopped 1 Bring a pot of salted water to the boil and cook the fettuccine according to the package instructions. 2 Heat half of the oil in a frying pan over a medium-high heat and toss the prawns with half of the Cajun spice. Cook the prawns for
about two minutes per side until pink and curled. Remove from the pan and set aside. 3 Lower the heat, add the remaining oil in the pan and add the garlic and pepper. Season with the remaining Cajun spice and cook for about four minutes until softened. 4 Pour in the chicken stock and cream. Increase the heat and simmer for a few minutes until thickened and reduced by half. Remove from the heat and stir in the grated Parmesan. 5 Drain the fettuccine, reserving a few tablespoons of the cooking water. Add the pasta to the sauce, tossing to combine. If it seems very thick, add a bit of the water to loosen. 6 Sprinkle with parsley and serve warm.
Per Serving 860kcals, 25g fat (8.5g saturated), 47.9g carbs, 3.3g sugars, 111.6g protein, 2.7g fibre, 0.594g sodium
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29/04/2015 16:33
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STYLING & PHOTOGRAPHY MAMI AOYAGI
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80 Easy Food
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MAY 2015
29/04/2015 16:36
weekend cooking lemon curd
HOW TO MAKE HOMEMADE LEMON CURD Makes about 350ml 2 whole eggs, plus 2 egg yolks 165g caster sugar 80g butter, chilled Zest and juice of 2 lemons 1 In a small saucepan, whisk together the whole eggs, yolks and sugar until smooth. 2 Place the pan over a low heat. Add the butter, zest and juice and cook, whisking continuously, for 3-4 minutes until thickened. 3 Strain through a sieve into a sterilised jar and keep, covered, in the fridge for up to two weeks. Per Serving 182kcals, 10.4g fat (5.9g saturated), 22.2g carbs, 21.1g sugar, 2.3g protein, 0g fibre, 0.075g sodium
LEMON COCONUT BUNS Makes 12 1 tsp lemon zest 280g caster sugar 240g plain flour 1 tbsp baking powder 85g coconut oil 160ml coconut milk 40ml milk 1 tsp vanilla extract 2 eggs, lightly beaten For the icing: 100g unsalted butter, at room temperature 200g icing sugar, sifted 80g desiccated coconut 1 tsp lemon zest 250g cream cheese, at room temperature 4 tbsp lemon curd To decorate: Desiccated coconut Lemon curd 1 Preheat the oven to 170ÂşC/150ËšC fan/gas mark 3 and line a 12-cup muffin tin with paper liners. 2 Beat the lemon zest, sugar, flour, baking powder and coconut oil in a mixing bowl until it reaches a coarse, sand-like consistency. 3 Whisk together the milks and vanilla, then beat into the mixing bowl until just combined. Beat in the eggs. 4 Divide the batter among the muffin cups and bake for 18-22 minutes until a skewer inserted into the centre of one comes out clean. Transfer to a wire rack to cool. www.easyfood.ie
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5 To make the icing, cream the butter, icing sugar, coconut and lemon zest until blended. 6 Gradually beat in the cream cheese, a little at a time, until incorporated. Beat in the lemon curd. Spread the icing over the tops of the cooled buns. 7 Decorate with desiccated coconut and extra lemon curd. Per Serving 528kcals, 31.7g fat (23g saturated), 60.3g carbs, 42.3g sugar, 5.8g protein, 2g fibre, 0.144g sodium
PEAR AND FIG SALAD Serves 4 300g mixed salad leaves, store bought 2 ripe pears, cored and thinly sliced 8 fresh figs, halved 80g blue cheese, crumbled 60g walnuts, roughly chopped
For the vinaigrette: 200ml extra-virgin olive oil 120ml lemon juice 1 tsp salt 2 tbsp lemon curd 1 tbsp honey 1 tsp Dijon mustard 1 Whisk together all of the ingredients for the vinaigrette. 2 Place a pile of salad leaves on each plate and arrange the pears and figs on top. Scatter over the blue cheese and walnuts and drizzle with just enough of the vinaigrette to lightly coat. Serve immediately. Per Serving 789kcals, 65.7g fat (12.8g saturated), 49.9g carbs, 35.6g sugar, 10.3g protein, 8.1g fibre, 0.911g sodium
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Top Tip
Try not to pierce the sausages with a fork while they’re co oking; turning them wi th tongs with help the hold their juices m for maximum flavo ur
2.
MIX AND MATCH The bread
BANGING toppers
Turn ordinary sausages into a special treat with these tasty toppings
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Hot dog buns are the old supermarket standby, but mix it up using: • Baguette • Ciabatta • Thick-cut sourdough • Pitta breads • Tortilla wraps • Garlic bread
THE SAUSAGE
We have some fantastic sausages here in Ireland but, for some international influences, try: • German bratwurst • Italian sausage, either sweet or hot • Polish kielbasa • Spanish chorizo • American hot dogs • French Morteau • Irish black pudding • Ca jun andouille
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
1.
MAY 2015
29/04/2015 15:14
3.
4.
THE EXTRAS
You can’t go wrong with grilled onions, peppers and mustard but, for a change, try one of the following:
1. GREEN CHILLI AND
CUCUMBER YOGHURT
Peel a cucumber, split in half lengthwise and remove seeds with a spoon. Sprinkle lightly with salt, place cut-side down on paper towels and set aside for 30 minutes. In a bowl, beat 110g soft cream cheese with two tablespoons of natural yoghurt until smooth. Pat the cucumber dry and chop. Add the cucumber to the cream cheese mixture with two finely-chopped green chillies, one chopped spring onion and a handful of chopped coriander. Stir to combine.
2. BALSAMIC ONION, TOMATO AND FETA RELISH
In a bowl, mix two tablespoons www.easyfood.ie
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of olive oil with one tablespoon of balsamic vinegar and season. Add half a thinly-sliced red onion, a handful of quartered cherry tomatoes, a handful of roughly-chopped baby spinach leaves and 100g of crumbled Feta. Stir to combine.
AND BLUE CHEESE 3. APPLE CHUTNEY
Heat two teaspoons of olive oil in a small saucepan over a medium-high heat. Add two finely-chopped shallots and cook for one minute. Add two peeled, finely-chopped apples, 230ml of cider, two tablespoons of brown sugar and one tablespoon of cider vinegar. Bring to a boil, then reduce the heat and simmer, uncovered, for 25-30 minutes until the apples are very tender. Remove from the heat and season to taste. Cool to room temperature, then stir in 60g of crumbled blue cheese.
5.
4. PINEAPPLE SALSA
In a medium bowl, combine a drained 432g tin of pineapple chunks with one chopped red pepper, a small handful of chopped fresh coriander, half a finely-chopped red onion, one finely-chopped red chilli, one crushed garlic clove and the juice of one lime. Stir to combine and season to taste.
5. QUICK SAUERKRAUT
In a large bowl, combine 500g of very thinly-sliced cabbage with half a thinly-sliced Granny Smith apple, two-and-a-half tablespoons of rice wine vinegar, half a teaspoon of fish sauce and half a teaspoon of salt. Stir to combine. Allow to stand for three hours, stirring occasionally.
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GLUTEN-FREE Celebrate Coeliac Awareness Week in style with these homemade treats from Denise O'Callaghan
om my Recipes fr Delicious: e Bakery Gluten-Fre O’Callaghan By Denise r Press by Mercie Published .35 €19.99/£14
88 Easy Food
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MAY 2015
30/04/2015 11:34
weekend cooking gluten-free baking
TRIPLE CHOCOLATE CHIP COOKIES Makes 12-15 “This is an absolute classic recipe and should be in every baker’s repertoire.” 100g soft brown sugar 100g caster sugar 100g butter or margarine, softened 1 large egg 1 tsp vanilla extract 50g tapioca flour 75g potato flour 75g cornflour ½ tsp gluten-free baking powder ½ tsp guar gum 125g milk chocolate, melted 75g white chocolate, chips or chopped into chunks 75g dark chocolate, chips or chopped into chunks 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line 1 or 2 baking trays with baking parchment. 2 Mix the sugars together in a medium-sized bowl, then cream with the butter or margarine. 3 Beat the egg in a separate bowl and add the vanilla extract. Add the egg to the butter mixture gradually, stirring between each addition. 4 In another bowl, sieve the flours, baking powder and gum. 5 Add the flour to the egg mixture and fold in. 6 Stir in half of the melted chocolate and add the chocolate chips/chunks and mix together. 7 Use an ice-cream scoop or round tablespoon measure to scoop out balls of cookie dough and drop them straight onto the prepared trays. 8 Bake (in batches if necessary) for 8-9 minutes until pale golden and still soft to the touch, but the edges should be browned. They will firm up as they cool. 9 Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate and set aside to cool. 10 Store in an airtight container. Per Serving 252kcals, 11.5g fat (7.3g saturated), 35.4g carbs, 23.2g sugars, 2.5g protein, 1.3g fibre, 0.09g sodium
ORANGE-INFUSED CHOCOLATE TRUFFLES Makes 14-16 “Truffles are indulgent and a wonderful way to round off a dinner party. These are handmade, so don’t worry if they aren’t perfectly shaped!” www.easyfood.ie
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For the truffles: 210ml double cream 300g dark chocolate, finely chopped To coat: 225g dark or white chocolate, chopped 3-4 drops natural orange essence 50g finest quality cocoa powder 1 Line two baking trays with baking parchment. 2 Put the cream into a saucepan and heat gently until boiling. Remove from the heat and allow to cool for several minutes. 3 Put the chopped chocolate into a heatproof bowl, then pour the cream over the chocolate. Set aside for a couple of minutes. 4 Stir gently until just smooth. Do not over-mix at this stage. Allow the mixture to cool in the fridge for 10-15 minutes. 5 When the mixture is cold but not set, beat vigorously with a wooden spoon, or on speed one of an electric mixer, until very thick and much lighter in colour and texture. 6 The mixture will be quite stiff now. Roll some
of the mixture in your hands to form a round, marble-sized ball, then place it on a baking tray. Repeat until all the mixture is used. Place in the fridge for several hours. 7 When ready to finish the truffles, put the chopped chocolate and orange essence into a heatproof bowl and set over a saucepan of steaming but not boiling water. The water should not touch the base of the bowl or start to boil. When the chocolate is melted remove the bowl from the heat. 8 Using two forks, briefly dip each truffle into the chocolate until fully coated. 9 Return the truffles to the baking trays and leave until the coating chocolate is almost set. 10 While the coating chocolate is still slightly soft, roll the truffles in cocoa powder. Store in the fridge until ready to serve.
Per Serving 229kcals, 15.1g fat (10.1g saturated), 21.6g carbs, 17g sugars, 3.3g protein, 2.1g fibre, 0.032g sodium
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29/04/2015 16:43
Serves 4 Vegetable oil 125g crisps (we used cheese and onion, but choose any flavour you like) Salt and black pepper 50g plain flour 3 eggs 4 chicken fillets, cut into strips
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and lightly grease a baking tray with vegetable oil. 2 Put the crisps in a sealable bag, squeeze out all the air and seal the bag. Use a rolling pin to crush the crisps into small crumbs, then put these into in a shallow bowl.
3 Place the flour in another shallow bowl and season with salt and black pepper. 4 Crack the eggs into a third shallow bowl and use a fork or whisk to beat them together. 5 Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the crisp crumbs, pressing them on with your fingers so that every goujon is well coated. Gently shake off any bits that haven’t stuck and put the chicken goujons on the oiled baking tray. (The process is easier if you use one hand for dipping the chicken into the egg, and the other for dipping into the flour and crisps.) 6 Bake the goujons for 30-35 minutes, turning them over once, until they are golden brown and completely cooked. Per Serving 556kcals, 26.7g fat (5.8g saturated), 29.2g carbs, 1.1g sugars, 46.8g protein, 1.9g fibre, 0.293g sodium
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WITH CRISPS Get creative with crisps and make these delicious homemade chicken goujons!
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STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
CHEESY SCONES
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EATING FOR
STYLING AYSECAN TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
Make the most of YOU with these meals designed to revitalise your body
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make it healthy eating for wellness
Gluten-free chocolate and blueberry cake Serves 8 250g dates, soaked in hot water for 10 minutes 5 tbsp cocoa powder ¼ tsp nutmeg 1 heaped tsp gluten-free baking powder 1 tsp vanilla extract 4 tbsp coconut oil, melted 5 eggs, beaten 120g blueberries 190g ground almonds 125g dark chocolate, roughly chopped For the topping: 250g mascarpone 2 tsp lemon zest 1 tbsp honey 80g blueberries 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease a round 23cm cake tin and line with parchment paper. 2 Remove the dates from their water and place in a food processor. Whizz into a rough paste. Add the cocoa powder, nutmeg, baking powder, vanilla and coconut oil and process until well combined. 3 Add the eggs and half of the blueberries. Process until just combined. 4 Transfer the mixture into a bowl and fold through the ground almonds, chocolate and remaining blueberries. 5 Pour the batter into the prepared cake tin and smooth the surface with a spatula. 6 Bake for 50-55 minutes until a skewer inserted into the centre comes out clean. 7 Whip the mascarpone, zest and honey together until well combined. 8 Spread the mascarpone evenly over the top of the cake and top with the blueberries. Per Serving 494kcals, 30.8g fat (13.8g saturated), 47g carbs, 34g sugars, 14.8g protein, 7.7g fibre, 0.177g sodium
Aoife Hannon “The cake was a little fiddly to make, but the end result was well worth it! It's a very rich, luxurious, velvety cake. It was too rich for my children, but my sister-in-law Lita was so impressed she asked for the recipe! I loved the icing/topping, but I think that a decent vanilla ice-cream might have worked better with this cake. Lita thought she might add walnuts and we both agreed that a good espresso or even a Kahlua would make it an amazing dessert."
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A
lways feeling tired and sluggish? Do you catch every virus going, or are your hair and nails brittle and lifeless? The good news is that making some changes to your diet can have a big impact on your overall well-being, so we’ve put together your guide to eating for the best possible YOU. Below you’ll find details of which foods you need to eat to look and feel your best; we’ve done the hard work for you by creating simple, tasty recipes combining the nutrients you need.
Eating for… an energy boost • Always eat a good breakfast • Combine complex carbohydrates with lean protein. Beans are a great source of both. • Eggs are the best source of dietary protein available. • Plant-based iron (spinach, lentils, broccoli, spinach, kale)
Eating for… brain power • Slow-release glucose (whole grains) • Healthy fats and Omega 3s (oily fish, olive oil, avocado) • Lycopene (tomatoes) • Vitamin K (broccoli) • Vitamin E (walnuts) • Choline (eggs) • Polyphenols (olive oil, red wine, blueberries, dark chocolate) • Nasunin (aubergines, red cabbage)
Eating for… a young body and mind • Antioxidants (berries, cocoa beans, tea) • Omega 3s (oily fish, nuts) • Polyphenols (olive oil, red wine, blueberries, dark chocolate) • Vitamin K (dark leafy greens) • Resveratrol (red wine) • Fibre (whole grains, fruit, vegetables) • Allicin (garlic, onions) • Caffeine (tea, coffee)
Eating for… a better immune system • • • • • • • • • •
Probiotics (natural live yoghurt, sourdough bread) Wholegrains Vitamin A (carrots) Allicin (garlic and onions) Curcumin (turmeric) Antimicrobial agents (ginger) L-theanine (tea) Vitamin C (citrus, green vegetables) Selenium (turkey, tuna, cod) Healthy fats and Omega 3s (oily fish, olive oil, avocado) • Zinc (beef, green beans, cashews) • Mushrooms, which increase the white blood cell count
Eating for… better sleep • • • • • •
Lycopene (tomatoes) Selenium (turkey, tuna, cod) Vitamin C (peppers, kale, broccoli) Calcium (dairy, dark leafy greens) Magnesium (whole grains, beans, nuts) Vitamin B6 (chickpeas, poultry, pistachios)
Eating for… healthy hair, skin and nails • Healthy fats and Omega 3s (oily fish, olive oil, avocado) • Zinc (beef, green beans, cashews) • Vitamin E (olive oil, spinach, watercress, sunflower seeds) • Biotin (eggs, peanuts, lentils, salmon) • Keratin (chicken, red meats, eggs, dairy, seafood, nuts) • Vitamin A (broccoli, carrots, Cheddar, sweet potatoes, apricots) • Iron (red meat, dark leafy greens)
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Quick tomato baked beans Serves 2 1 tbsp olive oil ½ onion, finely chopped 1 garlic clove ½ tsp smoked paprika 1 x 400g tin of cannellini beans, drained and rinsed 1 x 400g tin of chopped tomatoes 2 tbsp tomato purée 1 tbsp Worcestershire sauce
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1 tbsp balsamic vinegar Salt and pepper 2 small handfuls of spinach To serve: Parmesan, grated Wholemeal toast 1 Heat the oil in a pan over a medium heat and cook the onion for 4-5 minutes until softened. Add the garlic and paprika and cook for one minute longer.
2 Add the beans, tomatoes, tomato purée, Worcestershire sauce and balsamic. Simmer for 20-25 minutes until thickened, topping up with a splash of water if the beans start to look too dry. Season with salt and pepper. 3 Stir in the spinach and cook for 1-2 minutes until it has just wilted. Serve the beans on slices of toast and top with grated Parmesan. Per Serving 392kcals, 12.3g fat (3.7g saturated), 47.3g carbs, 12.6g sugars, 20.9g protein, 14.6g fibre, 0.501g sodium
MAY 2015
30/04/2015 11:51
make it healthy eating for wellness
Parmesan salmon fingers with spinach pesto Serves 4 1 x 500g salmon fillet, skinned 65g plain flour Salt and black pepper 2 eggs 100g Parmesan, grated 120g breadcrumbs Olive oil, for drizzling For the pesto: 35g walnuts 50g fresh basil 40g fresh spinach 2 garlic cloves 100ml olive oil, plus extra for greasing Pinch of salt 1 Place the walnuts, basil, spinach and garlic for the pesto into a food processor and pulse to chop and combine. 2 Drizzle in the oil and blend together. Add the salt, then keep blending (stopping every now and then to scrape the sides down) until smooth in texture. Set aside. 3 Preheat the oven to 230ËšC/210ËšC fan/gas mark 8 and generously grease a baking tray with oil. 4 Pat the salmon dry with kitchen paper and slice into chunky fish fingers. 5 Place the flour in a medium bowl and season. Place the eggs in another bowl and beat for 30 seconds until frothy. Combine the Parmesan and breadcrumbs in a third bowl. 6 Coat the salmon pieces in the seasoned flour and shake to remove any excess. Dip the floured salmon in the egg and then into the Parmesan mixture, gently pressing the mixture into the fish. 7 Place the breaded salmon pieces on the prepared baking tray. Drizzle lightly with olive oil. Bake for 15-20 minutes until golden brown. 8 Serve with the spinach pesto, for dipping. Per Serving 719kcals, 46 g fat (9.4g saturated), 37.1g carbs, 2.3g sugars, 43.6g protein, 2.8g fibre, 0.586g sodium
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kitchen
HOW TO...
Step-by-step cooking techniques for summertime dishes
HOW TO
MAKE PULLED PORK SANDWICHES
STEP 1: Stir together 4 tbsp salt, 1 tbsp black pepper, 100g brown sugar, 4 tbsp paprika, 2 tbsp fresh thyme, 4 crushed garlic cloves, 60ml red wine vinegar and 2 tbsp olive oil until a thick paste forms.
STEP 2: Rub all over a 2kg pork joint (preferably shoulder or leg). Wrap in cling film and refrigerate for at least one hour, or overnight if possible.
STEP 3:
STEP 4:
Place in a roasting tray and roast in an oven heated to 220ËšC/200ËšC fan/gas mark 7 for 45 minutes until the outside crisps. Transfer the pork to a slow cooker and pour in 300ml of lager. Cook on high for three hours until you can shred the meat with two forks.
Serve the pork on soft baps with some coleslaw on top.
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HOW TO
MAKE BBQ PORK RIBS
STEP 1:
STEP 2:
Place two slabs of pork ribs on a work surface and peel off the thin membrane that runs along the back. This will help the ribs stay tender when cooked. Trim off any excess fat.
Make the dry rub: combine one jar (about 50g) of smoked paprika, 3 tbsp caster sugar and 2 tbsp onion powder. Rub all over the ribs.
STEP 3:
STEP 4:
Place on a baking tray in the oven at 120˚C/100˚C fan/gas mark ½ for three hours, or until the meat is very tender. Brush with your favourite barbecue sauce during the last 10 minutes of cooking.
Slice the ribs and serve warm with coleslaw, potato salad and baked beans.
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