EASY FOOD ISSUE 106
Special feature: ALLERGY-FRIENDLY RECIPES FOR KIDS
• SEASONAL RECIPES FOR MUSHROOMS • CREATIVE PICKLES AND PRESERVES • FRUITY TREATS FOR KIDS • HEALTHY RECIPES WITH TINNED FISH • SWEET AND SAVOURY WAFFLES •
TRIED & TESTED RECIPES SPEEDY MEALS
• Quick pan sauces • New ideas with chicken • 30-minute dinners
Make-ahead lunches & healthy snacks
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WOR e to enter th See insidHome-Cook 2015 ards Hero Aw
IT'S CURRY NIGHT!
Our ultimate mains and sides
UK £2.90 AUS $3.99 SEPTEMBER 2015
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
SPECIAL GUEST ED ITO
R Baking queen Catherin e Leyden shares expert tips and her best bakes
Sear and Stew Slow Cooker
€49.95 Enjoy freshly cooked meals without being tied to the kitchen with the Sear and Stew Slow Cooker.
Simple Beef Stew • 1kg beef, cubed • 700g carrots, sliced • 2 large onions, chopped • 1.5 ltr beef stock • 3tsp mixed herbs
• 700g potatoes, cubed • 3 large leeks, sliced • 2 garlic cloves, crushed • 3tbsp cornflour • salt and pepper
The Sear and Stew Slow Cooker is now available from Morphy Richards stockists 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.
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Easy Food team SPECIAL GUEST EDITOR Catherine Leyden
EDITOR Caroline Gray email@example.com t: +353 (0)1 287 8638 fave recipe: Chicken tikka masala, p.69
EDITORIAL TEAM Editorial Assistant Jocelyn Doyle firstname.lastname@example.org fave recipe: Spicy Asian mushroom linguine, p.28 Contributors Kelly Doolan and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: One-pan chicken with bacon and white wine sauce, p.59 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych and some images from Shutterstock.com. PROPS Vintage La Touche Gifts and Greystones Antiques ADVERTISING Sales Manager Stephen Pearson email@example.com t: +353 (0)1 287 8631 fave recipe: Southern “fried” chicken ‘n’ slaw, p.82 ADMINISTRATION Production consultant Val Citron firstname.lastname@example.org Circulation Manager John Dempsey email@example.com Accounts firstname.lastname@example.org Syndication Enquiries email@example.com BOARD OF DIRECTORS Managing Director Gina Miltiadou firstname.lastname@example.org fave recipe: Fruity tacos, p.76 Chief Executive John Mullins email@example.com fave recipe: Mongolian beef, p.50
I know that the workday can make for busy evenings, especially when the kids are on the go with afterschool activities, and the kitchen seems like the last place you may want to be. I’ve learned though that some simple homemade treats can be exactly the sort of thing that brings a bit of calmness and joy to an otherwise hectic day! There’s nothing like a house warmed by the oven, with delicious smells of home baking wafting from the kitchen. That’s why I’ve included a few of my all-time favourite recipes for tasty baked goodies and some of my top tips for home baking, p. 16. We also have you covered with loads of easy dinner ideas, from 30-minute meals, p.48, to five creative recipes using versatile and inexpensive chicken breasts, p.71. Have some fun with dinner and try one our curry night recipes, p.64 – I can guarantee you’ll be amazed at how much flavour you can get from a range of basic ingredients. School is back in session, so that means little eaters are going to need fresh ideas for the lunchbox. Take a look at our make-ahead school lunches, p.90, or healthy recipes that are safe for children with allergies, p.108. We’re still at the tail end of summer, so we’ve included some great ways for making the most of seasonal produce in easy preserves, p.30. For something sweet, have a look at our fruity treats, p.76 – there’s almost no nicer way to use up summer fruits! This is such a busy time of year, and we want to help take some of the stress out of your day by sharing quick-fix recipes so that you can have something delicious and homemade every day. Read through, fire up those ovens, and I’m sure you’ll find a few things you’ll love!
Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253 M E D I A
Welcome to the September issue of Easy Food! I’m delighted to be the guest editor of this edition, as it’s all about family cooking and my forte, home baking – making delicious, comforting bakes and treats everyone can enjoy.
G R O U P
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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.
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EF106_03_Ed's Letter.indd 3
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Easy Food 3
Cheesy mushroom crêpes
Raspberry crème puff (raspberry religieuse)
contents Mini burgers with vegetable couscous
brain booster Indianfondue feast
Creamy mustard pork chops
4 Easy Food
Regulars 08 Your say Your comments, photos and questions
10 Food bites News and fun products from the wonderful world of food
14 Competitions Exciting things for you to win!
16 Baking with the best Guest editor Catherine Leyden shares some home baking recipes and tips
22 Cook the cover
What’s in season? 26 Mad for mushrooms Enjoy the best of autumn produce with these marvellous mushroom recipes
30 Can it Our favourite preserves ensure that glut of summer produce won’t go to waste
Larder luck 36 Lunching light Try these handy, wholesome lunches for a perfect midday boost!
40 Everyday inspirations Make the most of mealtimes by getting creative with handy freezer favourites
42 Simply sensational
64 Currying favour Spice things up in the kitchen with a sumptuous homemade Indian feast
71 5 ways with chicken fillets
Cooking for fun
to please everyone at the dinner table
80 Challenge yourself Test your culinary prowess with this elegant dessert
81 Reader recipe This month’s star reader shares his favourite Italian recipe
82 In the mancave Get stuck into this delicious southern “fried” chicken with homemade slaw
84 Pick a side Are you a sweet waffle traditionalist or could a savoury version convert you?
86 Treat yourself
Kids’ kitchen 90 Make-ahead lunchboxes Save times with these handy ideas
96 A bit of bento
98 Ethnic eating Our Home Ec expert discusses Ireland’s burgeoning love for foreign foods
101 Easy juniors These are the easiest-ever sausage rolls!
48 Weekly menu planner
104 15 ways with tinned fish
Keep it simple, keep it quick these
Cheap and healthy meals made from
30-minute midweek meals
these storecupboard staples
108 Free-from favourites
A rich, flavoursome pan sauce is an easy
We’ve cut out the main allergens from
way to add a touch of luxury
these child-approved recipes
alone with this sweet rhubarb sauce
Make it healthy!
Make the most of those rare moments
What’s for dinner?
58 You saucy thing
Seasonal fruit makes a tasty treat
Home-Cook Hero winner Fiona Uyema!
These simple gluten-free meals are sure
Banana split milkshake
76 Feeling fruity
Have fun with this bento box from
45 Gluten be gone
an expert in the kitchen
how versatile chicken can be
impressive, flavoursome dinner ideas
The inside scoop on cast-iron cookware
120 All the knowledge you need to become
These tasty midweek meals show just
Versatile chicken is perfect for these
44 Cooking with “C”
From our kitchen to yours
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.
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RECIPE INDEX v
v MEAT Cheesy ham and leek Waffle gratin
Pork tenderloin with sage and pancetta
Quick lamb chops with balsamic red wine gravy
Creamy mustard pork chops
Steaks with mushroom sauce
Fiery beef vindaloo
Ham and cheese muffins
Mini burgers with veggie couscous
Simple sausage rolls
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LF DF GF
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FISH AND SEAFOOD Cod Fish Finger spring rolls with soy dipping sauce
One-pot prawn couscous
Baked fish with creamed peas and bacon
Peppered salmon in whiskey cream sauce
Cheesy tuna pasties
Ebi furai (fried panko prawns)
Salmon, bacon and potato hash
Easy salmon mousse
Salmon and cream cheese veggie wrap
Salmon, lemon and pea risotto
Cheese and anchovy puffs
Easy Caesar dressing
Baked tomato and anchovy eggs
Herby Italian salsa verde
Larder spaghetti with garlic chilli breadcrumbs
Ceviche-inspired tuna salad
Tuna melt courgette boats
Sun-dried tomato and tuna penne
Sesame tuna patties
Simple tuna and mixed bean salad
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POULTRY Moroccan chicken couscous
Garlic and rosemary superfood salad
Turkey salad wrap
Chicken noodle soup
Alfresco chicken salad
Sweet and sour Chicken Dippers
Roulade of chicken fillet with black pudding and cider
Creamy chicken risotto with basil and lemon
Garlic and rosemary chicken with cabbage and squash gratin
Spaghetti with lemon chicken piccata
One-pan chicken with bacon and white wine sauce
Chicken tikka masala
Lemon and rosemary chicken
Easy Thai-baked chicken
Sundried tomato-stuffed chicken
Southern "fried" chicken ‘n’ slaw
Cheddar-jalapeño waffles with barbecue chicken
6 Easy Food
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COVER RECIPE: Fluffy banana nut pancakes
Healthy mushroom soup
Cheesy mushroom crêpes
Spicy Asian mushroom linguine
Crunchy courgette pickle
Spicy pickled vegetables
Black bean and mushroom burgers
Garlic butter naan
Spicy lentil and spinach dhal
Arancini al pomodoro
Veggie-packed frittata slices
Pineapple upside-down cake
Breakfast booster with microwave granola
Classic apple tart
Guinness brown bread
Favourite sliced pan
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Apple, maple and pecan tartlets
Strawberry fruit leather
Raspberry crème puff (raspberry religieuse)
Banana and peanut butter chocolate chip waffles
Crispy pastry and rhubarb dip
Simple rhubarb fool
Tomato chilli relish
Cool cucumber raita
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Raspberry redcurrant jam
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Chicken goujons with garlic sauce
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BAKED GOODS • •
v Shredded BBQ chicken Sloppy Joes
Sweet and tart rhubarb sauce
Pumpkin seed butter
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DRINKS Banana split milkshake
A sneak peak at what you’ll find in this issue
NOBODY CALLS ME CHICKEN Low in fat and high in protein, chicken is one of the healthiest meats you can eat. This month we’ve been celebrating the humble bird in all its versatile glory; check out these delicious recipes as well as our Q&A with butcher Dave on all things chicken!
One-pan chicken with bacon and white wine sauce
It’s that time of year again, and to avoid falling into the lunchbox rut we’ve got plenty of inventive ideas for both you and your little ones.
e s o o C h kp eas chic
Southern “fried” chicken ‘n’ slaw
Simple sausage rolls
Shredded BBQ chicken Sloppy Joes
Did you know that chickpeas are great for your health? Besides being a handy (and gluten-free!) source of protein for the veggies and vegans among us, they’re jam-packed with exceptional levels of iron, vitamin B6 and magnesium. Their high fibre levels help to lower cholesterol, improve blood sugar and insulin levels and aid digestion, while their high mineral content contributes to bone health. Get cracking with our tasty chana masala on p.55 or have a go at our handy tear-out hummus recipes, p.130.
Chicken goujons with garlic sauce
With Catherine Leyden as celebrity guest editor, we were bound to be baking! Check our Catherine’s fab home baking recipes from p.16, or head to p.108 for allergy-free versions of favourites like sliced pan, birthday cake, cookies and muffins!
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Easy Food 7
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
“Made the scones from last issue. One word: delicious!” – Valerie Deasy
WHAT YOU’VE BEEN COOKING “On such a miserable day strawberry milkshakes were a must! Happy kids. Easy Food Magazine, p.83, June/July issue... Seriously delish, a definite must!” – Natasha Coffey
Food stylist Charisse's magical non-melting ice cream! “Tune into Tv3 @TV3Xpose to see behind the scenes @easyfoodmag.” – @Charyse2002 (Our amazing food stylist!)
“Looks yummy” – Sonya Butler “OMG they look fab, yum!” – Angeline McCann “Aw girls seriously buy the mag and make these shakes! Beats every milkshake you’ve ever had!” – Natasha Coffey
“I've already tried two of the August recipes and they were great! The savoury cheese and ham muffins and the shortbread.” – Brian O’Rourke
“Reading @easyfoodmag on the train to work always makes me hungry.” – @EatDrinkRun “Feeling awkwardly special being in the pages of @easyfoodmag with @DrOetkerBaking this month!” – @procrastibaking
“@easyfoodmag is really making me jealous on @TV3Xpose” – @Gillian_bourke
TRIED AND TESTED Urszula Wesolowska from Dublin reviewed the Morphy Richards Stainless Steel Soup Maker with Serrator. “The Morphy Richards soup maker looks almost like a kettle on your countertop and has four very useful mode options: smooth soup, chunky soup, juice and blend. You don’t have to worry about cooking time or heating as this is part and parcel of the soup maker’s abilities. The smooth option takes 21 minutes and chunky 28 minutes, and if you’ve made a chunky soup you can always change your mind and use the blend option to smooth out your soup. I made butternut squash soup following the recipe in the manual – nothing could be easier. The soup maker does all the hard work for you. I pre-fried the squash with garlic and onion, transferred it to the soup maker and added the remaining liquid as per the recipe. Put your ingredients into the jug, add water, 8 Easy Food
choose the soup option and voilà! While your soup is getting ready you can use the time for other activities. Cleaning takes literally seconds: just wipe the inside and the lid! There are no worries about food sticking due to the effective non-stick coating. The Morphy Richards soup maker would be great for novice cooks and anyone who is not so quick in the kitchen. Given the ease of cleaning and simplicity of operation, this soup maker is going to be No. 1 on my worktop.” Morphy Richards Soup Maker Available from electrical stores nationwide. €79.95/£56.85
“Perfect rainy Sunday evening with @rachelallen1 and @easyfoodmag #bliss” – @shonadubois
Contact us Easy Food Magazine @easyfoodmag easyfoodmag SEPTEMBER 2015
letters and comments
”@easyfoodmag Love when I hear the thud of the magazine arriving in the letterbox! Can't wait for the August issue to arrive.” – @jarhinio
Meet the Taste Team...
We’ve got mail Hazel O’Gorman wrote in to tell us about her cooking group…
Ann Graf The Great Banana Bake-off in the Easy Food office!
lives in Dun Laoghaire, Co. Dublin with her husband Tom and two daughters. Ann says, “Cooking is a great hobby of mine and I find it really helps me to relax at the end of the day... especially since it’s Tom’s job to do the dishwashing! My all-time favourite thing to cook is a classic roast chicken dinner – it’s so simple, but full of flavour, and hot, crispy roast potatoes never fail to put a smile on anyone’s face.”
“I work in a HSE Training Centre in Ennis, Co. Clare. The centre has adults with mental and physical disabilities from 9am to 4.30pm, Monday to Friday, all year round. I have two cooking groups of eight people that have alternated every Friday for the past three years. We have recently started cooking for everyone in the centre one Friday a month, which works out at 60 people. Since we started cooking we have been using Easy Food magazine. The cooking group meets on a Tuesday afternoon, and we go through our Easy Food magazines to select an agreed hot lunch and dessert. On Thursday afternoons a few of us go to our local Tesco and purchase the items needed for our chosen recipes. We split the cost of the ingredients and it is always under €5 each.”
Monica McKenna “Peace and quiet, a nice cuppa tea and Easy Food #bliss.” – @oonagheats
is from Killarney, Co. Kerry, and is enjoying her first year of married life. “Stephen and I eat lots of Mexican and Thai food as I adore the flavour combination of chilli, lime and coriander. I do most of the cooking, although he does whip up a mean Thai green curry on a Friday night – perfect with a nice cold beer! I don’t do much baking but am starting to experiment with bread-making on the weekends; I feel like homemade bread is far better for me than shop-bought.”
June/July competition winners 1 x Kenwood 2Go Sport Andrew Lindsay, Greystones, Co. Wicklow 1 x Academy for Junior Chefs course Angela Ryan, Dublin 7 1 x two-night stay at The Step House Hotel Ónagh Kelly, Dublin 8 3 x Mileeven hampers Katrina Ryan, Windgap, Co. Kilkenny Jolene McKenna, Mullagh, Co. Cavan Declan McCarthy, Fermoy, Co. Cork www.easyfood.ie
is a single mother of two from Dundalk, Co. Louth. “My kids are now aged seven and five and are finally coming out of a fussy-eating phase which was driving me bananas! I’ve spent the last few years coaxing them to eat their dinners and tempting them with tasty little morsels of this and that. Luckily it seems to be ending and I can get a bit more adventurous in the kitchen once again. I love to cook and eat fish as it’s so good for you, so I’ll be encouraging them to try plenty of it from now on.”
Easy Food 9
FOOD BITES HAPPY 100 YEARS PYREX!
A trusted cookware brand known for its heat-resistant glassware, Pyrex has a great range of quality products to cover a variety of culinary requirements. In celebration, Pyrex have created a limited edition version of the iconic 0.5L glass jug, which is marked with their centenary logo.
Ice cream is finally good for you!
We’ve been introduced to new Kefi Ice Cream, created with superfood kefir, a fermented milk product that works as a probiotic for our intestines. It was developed by a Wicklow-based nutritionist who wanted to sneak this beneficial enzyme-
rich food into his children’s diets, and after trying them ourselves we can safely say any little eater would love this treat; it tastes like frozen, fresh yoghurt in peach, raspberry, lime, berry and vanilla flavours. Available from select SuperValu and specialty food stores. www.kefi.ie
THE BEST OF BBQ
We at Easy Food go mad for a good barbecue, so we were thrilled to be on the judging panel for the inaugural Pitmasters Competition at The Big Grill BBQ and Craft Beer Festival in Dublin’s Herbert Park. The competition, in association with lighter partners and suppliers BIC, welcomed 10 competing teams for a two-day cook-off to determine the country’s first BBQ Grand Champion. It was all about cooking low n’ slow with fire and smoke, and barbecue guru Toby Shea from the British BBQ Society was on hand to help the teams get their specialties ready for judging in categories including Pork, Brisket, Chicken, Ribs and Burgers. UK-based team Jedi Swine Tricks were crowned the overall winners and will compete in the prestigious Jack Daniels BBQ Invitational in Tennessee in October. Hungry for more? Check out www.easyfood.ie for our run-down of the competition, plus some of Toby’s expert barbecue tips for becoming a pitmaster at home. ine Steve Heyes (Jedi Sw John Ruigrok (BIC), klin (Trade Marketing Tricks) and Annika Fran BIC UK & Ireland) Manager,
10 Easy Food
Irish Design Afternoon Tea at The Westbury Hotel
We visited Dublin’s Westbury Hotel to sample their new Irish Design Afternoon Tea, launched to mark a year-long celebration of Irish design. In the beautiful surrounds of The Gallery, featuring one of Ireland’s foremost private art collections, guests can now enjoy a collection of beautifully handcrafted pastries, cakes and sandwiches, created by executive pastry chef Tatjana Upelniece-Kiselova to pay homage to Ireland’s top designers and craftspeople. If you’re in the mood for an afternoon of sweet treats, the bespoke Irish Design Afternoon Tea is available for €45 per person (€55 with champagne). Advance bookings are advised and can be made through the hotel on 01 646 3311. For more information on The Westbury Hotel visit: www.doylecollection. com/hotels/the-westbury-hotel.
EGGS EASY LIKE A SUNDAY MORNING AT THE GIBSON HOTEL
The gibson hotel, located in Dublin’s docklands now hosts a live jazz brunch! Drop in anytime from 12-3pm and enjoy a full jazz band experience while you enjoy anything from a full Irish breakfast to classic eggs Benedict or fruity pancakes. www.thegibsonhotel.ie
THE NEW WHISKEY IN TOWN HYDE single malt whiskey from Skibbereen, Co. Cork is the first 10-year-old, non-chill filtered, sherry cask-finished Irish whiskey aged in West Cork in over a century. The limited-release handcrafted whiskey is named after the first Irish President, Douglas Hyde, and is characterised by a complex blend of full, rich Irish flavours.
We’re all about handy snacks, and these new Snackfuls packs from Charleville have been a big hit at the Easy Food office! Each pack comes with mature red Cheddar, crackers and chilli chutney or chunky country relish. (Available nationwide, RRP €1.99)
TAKE A CULINARY TOUR OF BELFAST! Take part in the first ever Belfast Food Trail Tour this October for a weekend of exploring the city’s foodie highlights. Oranised by O'Callaghan Coach Holidays, Sharon Noonan of Limerick FM’s Best Possible Taste will guide the tour as guests indulge in culinary delights from restaurants including OX, Graze, and Harte’s Bar, and tastings from Shortcross Gin, Europa Hotel, St. George's Market and the Titanic Experience. This is the ideal weekend away for any foodie! For more information or to book, visit www.ocallaghancoachholidays.ie October 9th-11th, 2015 €495 pps; €60 single supplement www.easyfood.ie
Easy Food 11
Editorial Assistant Jocelyn Doyle reviews her favourite cookbooks this month.
THE PART-TIME VEGETARIAN
By Nicola Graimes Published by Nourish Books €28.50/£20 Several of us in the office follow a “flexitarian” diet – one that is largely vegetarian but includes small amounts of seafood, poultry and meat. This approach means you get plenty of healthy fruit and veggies while being selective in choosing quality meat and fish from sustainable sources. This cookbook is ideal for this lifestyle, packed with modern vegetarian recipes many of which have “part-time variations” allowing you to add meat, poultry or seafood if you so desire. Smoked cheese potato cakes with crispy kale might become salmon potato cakes; chipotle black beans with corn flatbreads can be transformed with the addition of “cheat’s” pulled pork. Even the regular veggie options are drool-worthy; we find ourselves absolutely compelled to make the shallot tarte tatin and the Parmesan-crust fries with piri-piri sauce. The perfect book for mixed mealtimes when not everyone is a vegetarian, or for gradually introducing fussy eaters to the occasional meat-free meal.
THE LEMON COOKBOOK
By Ellen Jackson Published by Sasquatch Books €21.35/£14.99 We love lemons. Not only are we suckers for a lemony dessert, but we adore how just a splash of citrus can brighten so many savoury dishes, helping other flavours to stand out and making a good meal great. The fact that they’re cheap and always available doesn’t hurt either. This lovely little book contains 50 sweet and savoury recipes in celebration of this humble fruit. From breakfasts to mains, sides, salads and drinks, Jackson has provided a wealth of tempting recipes. We especially love the idea of lemon Parmesan chicken soup with herbed dumplings (yum!) and the lemon crème brûlée with lavender and honey, and who knew it was so easy to make homemade limoncello? There’ll be no stopping us! The chapter on Staples has inspired us to embark on new weekend projects like homemade Ricotta, our own preserved lemons and infused olive oil. A nice one for any lemon lovers out there.
By Gee Charman Published by Nourish Books €24.20/£16.99 The back cover of Guilt-Free Baking declares that “Life’s too short to feel guilty about eating cake.” We wholeheartedly concur, and if you envisage enjoying your guilt-free cake without piling on the pounds, then this is the book for you. Charman is determined that you shouldn’t feel as if you’re missing out on a treat, so she cleverly uses herbs, fruit purées and spices to add flavour and texture while removing some of the “baddies” like fat and sugar. With sticky toffee traybakes, sumptuous coffee éclairs, marshmallow cakes with meringue frosting and a passion fruit millefeuille that looks to die for, we don’t think anyone will notice that these are low-calorie desserts. Our favourite part is the back-tobasics first chapter, as we can definitely see ourselves using Charman’s low-fat fundamentals like pastry, meringues, custards and ice creams to make other recipes a little less indulgent. Go on, forget the guilt: bake your cake and eat it too.
CHOCOLATE FIT FOR A QUEEN
Introduction by Lucy Worsley Published by Ebury Press €14.25/£10 Published in association with the UK Historic Royal Palaces, Chocolate Fit For A Queen is a lovely little marriage between indulgent chocolate recipes and fascinating anecdotes about the history of making, drinking and eating chocolate from its first appearance in the royal kitchens in Hampton Court up to the present day. The recipes are inspired by the chocolate kitchens of London’s favourite palaces and are perfect for anyone who loves to bake: think impressive chocolate and cherry frangipane tartlets, delicate chocolate choux crowns, light and chewy chocolate almond meringues or boozy creamy hot chocolate for a decadent adults-only treat. Interspersed with this catalogue of cocoa confections are absorbing little historical tales and tidbits to pique your interest, and our hungry inner food nerds were happily satisfied. A nice little book for those who love history and chocolate in equal measure.
12 Easy Food
Vintage World Map flask and cup www.tch.net €21.35/£15
Yumbox Panino www.miramira.ie €37.95/£26.70
Metal lunchbox with apple design Tiger Stores nationwide €3/£2.10
p u t i k PacPACK IT IN
Salad bowl with fork Tiger Stores nationwide €3/£2.10
School lunches will be a treat with these funky options
Whale sandwich box www.oakroomshop.co.uk €8.50/£5.99
Sushi bento box www.maidenshop.com €17.80/£12.50
Daisy lunch bag www.oakroomshop.co.uk €5.69/£3.99
Foodskin flexible lunchbox www.firebox.com €28.45/£19.99
Little Miss Princess double-walled porcelain travel mug www.anvil.ie €14.95/£10.50
Easy Food 13
S POSTAL ENvaTntRIEinstructions
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CHANCE TO TRY NEW ACHILL MOUNTAIN LAMB! The Calvey family has been producing Achill Mountain Lamb for over 50 years. It’s a family affair with a member of the Calvey family personally involved at every step of the rearing of their lamb, ‘from hill to home’. Head of the farm and household, Martin Calvey, spends each day ensuring the welfare of the herd while his daughter, Gráinne, is a Master Butcher. She handcrafts each carcass and packs each delivery. September and October means Achill Mountain Lamb is at its peak. Achill is carpeted with an abundance of summer flowering wild plants, salty seaweeds and seaside grasses. Imbued with these flavours, Achill Mountain Lamb is lean, tender and succulent, bursting with the summertime fragrance of Achill Island. Orders can be made through www.achilllamb.ie and delivery is available to all 32 counties.
14 Easy Food
To launch the new season, Achill Mountain Lamb has introduced the Flavour of Summer Hamper, priced at €99. One lucky reader now has the chance to win a hamper, which includes a whole lamb broken down into two legs, two lamb shoulders, two racks of lamb, centre loins and neck. It can also be butchered to specific requirements. Simply email the answer to the question below with your contact details to email@example.com with ACHILL in the subject line:
How long has the Calvey family being producing Achill Mountain Lamb?
WIN SEPTEMBER 2015
WIN DINNER FOR TWO AT OX BELFAST
HAMPERS OF GOODIES TO BE WON!
The Tipperary Kitchen are the makers of Luscious Holycross Chocolate Biscuit Cake and specialty bakers of Marvellous Meringues. They use local ingredients like Tipperary co-op butter and O’Egg egg whites (from Clonarn Clover in Co. Meath), so when you purchase one of their products you’re not just supporting one, but several local Irish businesses at once. All of The Tipperary Kitchen’s products are made in small batches by their pastry team in Holycross, Co. Tipperary. The meringues are hand-piped and slow-baked, giving an easy, stylish and delicious dessert that’s ready in a flash. As a result of their involvement in SuperValu’s Food Academy, you can now find The Tipperary Kitchen’s Marvellous Meringues and Holycross Chocolate Biscuit Cake in over 100 SuperValus nationwide, as well as specialty food shops. Three lucky readers now have the chance to bring home a bit of sweetness with a hamper of goodies from The Tipperary Kitchen. To enter, email your answer to the question below along with your contact details to firstname.lastname@example.org with TIPPERARY in the subject line.
Q: Where are all of The Tipperary Kitchen’s products made?
Win dinner for two at OX Belfast, the award-winning and ground-breaking restaurant on the banks of the Lagan in Belfast city. Recently awarded the Best Menu accolade at the 32nd Catey Awards in July, OX are celebrating the prestigious win by treating one lucky Easy Food winner to dinner for two at OX Belfast. Dine in a relaxed space, with a plate glass shop front overlooking the water and enjoy sampling the fascinating menu, thoughtfully created by Chef and co-owner Stephen Toman, showcasing excellent meat, sustainably-sourced fish and seasonal vegetables and fruit. Stephen’s enthusiastic approach means vegetables at OX are no longer considered just a side or a garnish, but as equal partners and occasional stars of the show, making each course a dish to savour. Clare Smyth MBE, Northern Ireland’s only three-star Michelin chef and chef-patron of Restaurant Gordon Ramsay added: “It’s fantastic to see a restaurant in Northern Ireland of this calibre. This is a young chef pushing the boundaries and using the wealth of produce the region has offer”. Organised by The Caterer magazine, the UK hospitality industry’s leading source of information for over 135 years, the Cateys have become a byword for quality, class and achievement. For a chance to win dinner for two at OX Belfast, simply email your contact details and the answer to the question below to email@example.com with OX in the subject line.
Q: What the is the name of the chef and co-founder of OX Belfast? OX Belfast No.1 Oxford Street Belfast BT1 3LA +44 (0)28 9031 4121 www.oxbelfast.com
T&Cs: Prize dinner for 2, subject to availability, non-transferable. Easy Food 15
g n i k Ba WITH
Catherine Leyden keeps the spirit of home baking alive with her favourite recipes and tips
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guest editor Catherine Leyden
atherine Leyden has been the face of baking in Ireland for nearly 40 years, since she first started with Odlums as a home economist and cookery advisor. She is now the brand ambassador for the well-loved Irish baking label, tackling everything from consumers’ baking dilemmas to devising new products and recipes. She began appearing on Ireland AM over 10 years ago, where her fuss-free, hands-on style made her an instant hit with home bakers across the country. From watching her mother and granny, Catherine developed a love early on for baking, and pursued this even further while studying home economics in college. It’s been a long career for Catherine at the oven door, and she hopes that by making baking accessible and rewarding for those that watch her on TV and write to her at Odlums, that the tradition of home baking will stay strong and continue to evolve for generations.
When did you first realise you loved to bake? I can recall loving baking since I was ‘knee-high to a grass-hopper’, standing on a chair at the kitchen table with my mother. I loved baking with my granny and my mother and, since I’m the eldest of 10, I carried that tradition on for my siblings as we grew older. It has always been a huge passion of mine and, believe it or not, it’s still a passion. How do you adapt your baking for the different times of year? I like to use ingredients that are seasonal – they tend to be a better quality product, bursting with flavour and often less expensive. It also depends on the time of year; obviously at Christmas I’ll be making Christmas cakes, mince pies and plum puddings, and a traditional Simnel cake at Easter. I’ve noticed though that, year-round, novelty cakes are becoming more and more popular. I’ve been asked to make cakes in the shape of boats, guitars – you name it. But really it’s just a good Madeira cake that can be sliced and shaped, and then decorated! What do you find is the main difference between baking and cooking? In my opinion, baking needs a little more accuracy than cooking. Ingredients must always be weighed; otherwise even the best of recipes can go wrong. I do love cooking savoury meals as well, but I find after spending so much time baking I tend to just go for five-ingredient meals and quick-fix pastas, that sort of thing. Unlike cooking, it can be difficult to tell if you’re on the right track when baking unless you know the recipe well, but as with many things, practice makes perfect! What are your top five most-used recipes? Traditional Irish brown soda bread, light fluffy scones, a fresh cream and fruit sandwich, the classic apple tart and ever-popular buns! www.easyfood.ie
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What tips would you give to someone who is not a confident baker, or just starting out baking for the first time? Follow the recipe to the letter of the law and ensure you have read it through. Make sure the ingredients are weighed correctly, using either metric or imperial, and stick to one form of measurement in a recipe – don't weigh half of the ingredients using imperial measures and the other half in metric. Don’t forget to always ensure the oven is pre-heated. Buns and bread are the best recipes to start with as a novice baker, and then graduate to something a bit more complicated like scones. Have you ever had a baking disaster? Many years ago, I remember making a Dundee Cake and the fruit sank! I actually made it five times before I realised that the caster sugar I was using was too fine! Is there anything you think is better shopbought, or not worth making at home? I prefer to do all my own home baking; however, the only shop-bought item I would recommend would be filo pastry. You’d nearly need professional equipment to make pastry that thin at home! I also buy flaky pastry from the shop, but always make my own shortcrust as that tastes better homemade. What are your favourite ingredients or types of foods to experiment with? Like most people, chocolate is a firm favourite! I also like to experiment with ingredients for special dietary needs, such as spelt flour, gluten-free flour, dairy-free ingredients, etc. I would love to spend a good chunk of time experimenting with these; we’ve come a long way with the amount of products available, but there’s still some work to be done.
What misconceptions do you think people have regarding home baking? Some may consider home baking a chore, but when organised with ingredients to hand, it really isn’t. Many agree it’s therapeutic! People sometimes tell me they hate cleaning up after baking, but you’d have to clean off a chopping board if you were prepping garlic or onions, and those smells are actually a lot more difficult to clear out than flour and butter! Aside from following the recipe, what other factors must you take into account before starting to bake? For someone starting to bake, I recommend they have basic equipment like weighing scales, an electric hand-mixer and a selection of good quality baking tins. Also, it's important to be familiar with your oven. Ovens vary so much and so many these days have been made to cook hot and fast so that meals can be ready more quickly. Unfortunately, this isn't always a good thing with baking, especially with recipes like fruit cake that need to cook low and slow. Most importantly, you just need to have the desire to get great results from your home baking and have fun!
Recipes of courtesy baking o For m re Odlums. it ideas, vis m lu s.ie. www.od
Easy Food 17
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guest editor Catherine Leyden
Catherine says: “This cake will really put you in a spin! It’s juicy and absolutely ideal for dessert, and works well as a birthday cake.”
Pineapple upside-down cake Serves 8-10 150g margarine, at room temperature 25g brown sugar 1 x 220g tin of sliced pineapple Glacé cherries Whole walnuts (optional) 175g self-raising flour 125g caster sugar 2 eggs 2 tbsp juice from tinned pineapple Pinch of salt 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and grease a 2-pint casserole dish with 25g of the margarine. Sprinkle in the brown sugar. 2 Arrange the pineapple rings in the base, and half-rings along the sides. Decorate with the cherries and walnuts (if using). 3 Combine the flour, caster sugar, eggs, pineapple juice, salt and remaining margarine in a mixing bowl. Beat until smooth and creamy, then pour into the prepared dish. 4 Bake for 25-30 minutes until a skewer inserted into the centre comes out clean. Leave to cool slightly, then invert onto a serving dish before slicing.
Per Serving 253kcals, 13.1g fat (2.3g saturated), 31.8g carbs, 17.5g sugars, 3.2g protein, 0.8g fibre, 0.17g sodium
Catherine says: “Of course we need something that packs some punch! This bread is perfect with just a bit of Irish butter due to its amazing strong flavour.”
Guinness brown bread Makes 1 loaf 50g margarine 1 tbsp treacle 450g coarse wholemeal flour 2 level tsp bicarbonate of soda 25g pinhead oatmeal 4 tbsp Demerara sugar 100g walnuts, chopped (optional) 400ml Guinness www.easyfood.ie
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1 Preheat the oven to 190°C/170˚C fan/gas mark 5 and lightly grease a standard 900g loaf tin. 2 Melt the margarine and treacle in a saucepan over a low heat. 3 In a large mixing bowl, combine the flour, bicarbonate of soda, oatmeal, sugar and walnuts, if using. 4 When the margarine has melted, add the Guinness and stir to combine. 5 Add the liquid ingredients to the dry mixture, stirring until well mixed.
6 Transfer to the tin and bake for 40-50 minutes until the bread has risen and sounds hollow when tapped underneath. 7 Wrap in a clean tea towel and leave to cool slightly before slicing.
Per Serving 349kcals, 13.5g fat (1.2g saturated), 43.7g carbs, 6.4g sugars, 10.2g protein, 7.3g fibre, 0.39g sodium
Easy Food 19
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Catherine says: “A classic, delicious tart to finish off your day. It’s amazing served warm with a scoop of vanilla ice cream or a good dollop of freshly whipped cream!”
Classic apple tart Serves 8 225g plain flour 125g margarine, frozen for at least 15 minutes 150ml cold water 4 large cooking apples, peeled, cored and sliced 1 tbsp caster sugar 20 Easy Food
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To serve: Ice cream, custard or cream 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Sieve the flour into a bowl and grate the margarine directly into the flour. 2 Use a knife to mix. While stirring, mix in enough water to bring the mixture together as a soft dough. 3 Turn the dough out onto a floured surface and knead lightly. 4 Roll out half of the pastry to the shape of an ovenproof plate, then use it to line the plate. Trim any overhang. 5 Arrange the apples on top of the pastry
and sprinkle over the sugar. 6 Roll out the remaining pastry so it is large enough to cover the apples. 7 Dampen the edges of the base pastry with some cold water, then cover with the pastry top and press down on the edges to seal. 8 Cut a small slit in the top for steam to escape, then bake the tart for 35 minutes until golden brown. 9 Serve with ice cream, custard or cream.
Per Serving 278kcals, 13.1g fat (2.1g saturated), 38.5g carbs, 13.2g sugars, 3.4g protein, 3.5g fibre, 0.15g sodium
guest editor Catherine Leyden
Catherine says:“Save yourself from the pre-made variety and try this lovely, fruity tea brack for yourself. Children of all ages will love it in their lunchbox! (P.S. It’s a great way to sneak some fruit in!)”
Tea brack Serves 10 1 x 350g packet of fruit mix 300ml cold tea 125g caster sugar 1 egg, beaten 225g self-raising flour A good pinch of mixed spice A ring, or other charms Honey or golden syrup, melted 1 Place the fruit and tea in a bowl and leave to soak overnight. 2 The following day, preheat the oven to 170˚C/150˚C fan/gas mark 3 and grease and line a 20cm round cake tin or a standard 900g loaf tin. 3 Stir the sugar, egg, flour and mixed spice into the fruit mixture. 4 Wrap the ring (or other charm) in greaseproof paper and stir into the mixture. www.easyfood.ie
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5 Transfer to the tin and smooth to an even layer. Bake for one hour, or until risen and firm to the touch. 6 Remove from the tin and leave to cool on a wire tray. When cold, wrap in parchment paper and leave for two days before slicing. 7 Before slicing, brush over some melted honey or golden syrup. Per Serving 138kcals, 0.7g fat (0g saturated), 30.4g carbs, 13.2g sugars, 2.9g protein, 0.6g fibre, 0g sodium
x Catherine says: “There is no better way to start your day than with porridge oats. Whether you love or can’t stand the sight of porridge, this breakfast treat will put you in a great mood all day!”
Breakfast booster with microwave granola Serves 2 For the granola: 125g porridge oatflakes 3-4 tbsp maple syrup 1 tsp sunflower oil Pinch of cinnamon (optional)
2 tbsp sultanas 2 tbsp walnuts, chopped For the smoothie: 50g granola 125g yoghurt of choice 75g fresh fruit of choice Honey, to drizzle 1 Mix together the oatflakes, syrup, oil and cinnamon (if using). Line the bottom of your microwave with parchment paper. Spread the mixture over the paper in an even layer. 2 Microwave on ‘High’ for three minutes, stirring halfway through, until the oats are toasted. This can also be done in an oven heated to 200˚C/180˚C fan/gas mark 6. 3 When the mixture has cooled, transfer to a bowl and stir in the sultanas and walnuts. Store the granola in an airtight container. 4 To assemble the breakfast booster, layer a tall glass with some granola, yoghurt and fruit. Repeat the layers if needed, finishing with a bit of granola and a drizzle of honey.
Per Serving 135kcals, 4g fat (0.6g saturated), 20.3g carbs, 17.7g sugars, 4.7g protein, 0.8g fibre, 0.04g sodium
Easy Food 21
Fluffy banana nut pancakes Makes 12 large or 24 small 300g plain flour 50g sugar 1 tbsp baking powder Â˝ tsp bicarbonate of soda Â˝ tsp salt 500ml buttermilk 2 ripe bananas, mashed 2 eggs 45g butter, melted, plus extra for cooking 2 tsp vanilla extract
To serve: Pecan nuts and hazelnuts, chopped Banana slices Maple syrup 1 Sift the first five ingredients into a small bowl. 2 Whisk the buttermilk, mashed bananas, eggs, butter and vanilla in a large mixing bowl. 3 Slowly stir in the dry ingredients until just incorporated. Let the batter rest for about five minutes; you should see little bubbles forming. 4 Heat a frying pan over a medium heat and add some butter, swirling to coat the bottom. When it
starts foaming, add a ladle full of the batter. 5 Cook for about 1-2 minutes, or until bubbles form in the centre of the pancake and the edges are golden brown. Flip and cook for another minute. Keep warm while you repeat with the rest of the batter. 6 Serve with chopped nuts, sliced banana and maple syrup.
Per Serving 364kcals, 8.9g fat (4.9g saturated), 61.1g carbs, 17.7g sugars, 10.4g protein, 2.4g fibre, 0.46g sodium
22 Easy Food
in association with 2015 AWARDS
HERE'S YOUR CHANCE TO BE A 2015
HOME-COOK HERO! It's that time of year again... This year's competition is officially open for entries!
Do you love to cook? Are you always asked to cook 'that dish' for parties? Do you have a fail-safe recipe that always clears plates? Then you need to enter our cookery competition!
E-COOK BE A HOMV STAR! HERO T finalists
All of our the TV show, rt of become pa ill air on TV3 a w which Tune the event. week after t happened at the ha in to see wk-off final and coo 15 wned a 20 who is cro e-Cook Hom Hero!
THERE ARE TWO MAIN WAYS TO ENTER: Simply fill out this entry form, attach your recipe and post it in to us.
Go to www.easyfood.ie and enter your recipe and details online.
The closing date for entries is October 15th. Three finalists from each category will be shortlisted after this date to take part in a cook-off at Cooks Academy on Saturday, November 7th and attend a black-tie award ceremony that night in The Shelbourne Hotel, where the winners will be announced! You can enter as many times as you like and change your recipe right up until the closing date. Best of luck!
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201 5 AWARDS
Your details Name:
in association with
Contact number: Email:
Tick the categories:
Enter as many categories as you like!
Sponsored by Mr. Crumb. TIME LIMIT – 90 minutes.*
NATURAL PROTEIN POWER BUTTER ME UP! EASY CHEESY
Sponsored by Connacht Gold. TIME LIMIT – 90 minutes.*
Sponsored by Dubliner Irish Cheese. TIME LIMIT – 60 minutes.*
FABULOUS FOWL SUPER SEEDS
Sponsored by Moy Park. TIME LIMIT – 60 minutes. *
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EVERYDAY INSPIRATIONS TINY TASTES
Sponsored by Greene Farm. TIME LIMIT – 60 minutes.*
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Sponsored by Easy Parenting. TIME LIMIT – 60 minutes.
* Recipes entered in these categories must contain the sponsor's products. The full list of sponsors products is available. Go to www.homecookhero.ie for more details.
Please attach your recipe to this entry form and send it to us at Easy Food, First Floor, Zoe House, Church Road, Greystones, Co. Wicklow.
Tell us what this recipe means to you (in 100 words or less):
Terms & Conditions: Amateur cooks of all ages on the island of Ireland are eligible to enter the cookery competition. This competition is not open to professional cooks/chefs. Competition closing date is no later than 5pm on October 15th, 2015 and no applications received after this date can be considered. No responsibility will be taken by Zahra Media Group for any entries which are damaged, lost or received after the closing date. FInalists and winners will be contacted by phone/email/text and announced in Easy Food. The judges’ decisions are final. Finalists must be available for the event, which takes place on November 7th, 2015. The cost of ingredients, travel to the final in Dublin and accommodation is the responsibility of the entrant and is not covered by the competition organisers. Entrants may be required by the competition organisers to participate in publicity activities, including interviews, photo and/or video sessions. Prizes are non-transferable and there are no cash alternatives to prizes. If you have any queries or clarifications, please email firstname.lastname@example.org or phone +353 (0) 1 287 8631. Full terms and conditions, plus further details of the cookery competition and a list of eligible sponsors’ products are available at www.easyfood.ie. By entering the cookery competition entrants are deemed to have read and understood the terms and conditions and be bound by them.
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
IN THIS SECTION MAD FOR MUSHROOMS P26
Enjoy the best of autumn foods with these marvellous mushroom recipes
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26-34 CAN IT P30
Our favourite recipes for preserves ensure that glut of late-summer produce won't go to waste
Easy Food 25
r o f d a MMushrooms
Enjoy the best of autumn produce with these marvellous mushroom recipes
ifferent rooms have d h us m nt re fe Dif the button ; break from es il of pr ur cini), flavo tnut, cep (por iitake. es ch y tr nd a er or sh anterelle, oyst Portobello, ch
26 Easy Food
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what's in season? mushrooms
Healthy mushroom soup Serves 4
1 tsp olive oil Large knob of butter 1 onion, chopped 2 garlic cloves, crushed 1 bay leaf ½ tsp dried thyme 10-12 black peppercorns 1 potato, peeled and chopped 300g chestnut mushrooms, cleaned and chopped 240ml vegetable stock 240ml milk Salt and black pepper
ms lo■vTaerr:agon o o r h s u M yme ■ Parsley d meat
Th Re Butter ■ ions ■ Leeks ■ m On a ■ re ic c rl r a G sou Cream, aiche fr e m and crè k pepper Blac e Eggs ■ ■ Chees Chicken juice Lemon
To serve: 4 tbsp crème fraîche Fresh parsley, chopped 1 Heat the olive oil and butter in a large pot over a medium heat. Add the onion and cook for 6-7 minutes until soft and translucent. Add the garlic, bay leaf, thyme and peppercorns, stir together and cook for one minute. 2 Add the potatoes, mushrooms and stock. Stir everything together and bring to the boil. Reduce the heat to low, place the lid on the pot and simmer for 20 minutes. 3 Remove the bay leaf and blend the rest until smooth using a stick blender or in the bowl of a food processor. 4 If using a food processor, return the soup to the pan. Place it back over the heat and bring to a boil. Add the milk and adjust the seasoning. 5 Ladle the soup into serving bowls and add a swirl of crème fraîche and chopped parsley. Per Serving 166kcals, 9.7g fat (5.2g saturated), 16.5g carbs, 4.7g sugars, 5.3g protein, 3g fibre, 0.306g sodium
Cheesy mushroom crêpes Makes about 10
For the batter: 2 large eggs 180ml milk 120ml water 125g flour 3 tbsp butter, melted, plus extra for cooking For the filling: ½ tbsp oil Knob of butter 1 small onion, chopped 250g mushrooms, chopped www.easyfood.ie
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Salt and black pepper 100g Gruyère, grated 1 In a blender, combine all of the batter ingredients and pulse for 10 seconds. 2 Melt a large knob of butter in a small non-stick pan over a medium heat. Ladle roughly two tablespoons of batter into the centre of the pan and swirl to spread it evenly around the pan. Cook for 30-40 seconds, then flip the crêpe. 3 Cook for another 15 seconds, then remove to a cutting board and keep warm. 4 Heat the oil and butter in the pan, then cook the onions for five minutes. 5 Add the mushrooms, season well and cook
for another five minutes. Transfer to a plate and keep warm. 6 Heat a bit more butter in the pan. Place a crêpe into the pan and add some of the mushroom filling and one tablespoon of grated Gruyère onto one half. 7 Flip the other side of the crêpe over the filling and leave it to heat through for 30 seconds. 8 Flip the crêpe and heat for another 30 seconds before serving.
Per crêpe: 96kcals, 6.7g fat (3.6g saturated), 6g carbs, 0.9g sugars, 3.5g protein, 0g fibre, 0.056g sodium
Easy Food 27
Spicy Asian mushroom linguine Serves 4
400g linguine 2 tbsp brown sugar 80ml soy sauce 3 tbsp Sriracha hot sauce 1 x 5cm piece of fresh ginger, peeled and grated 2 tbsp olive oil, divided 2 large eggs, lightly beaten ½ tsp dried chilli flakes 1 courgette, halved lengthwise, then sliced 225g mushroom, chopped 3 garlic cloves, crushed 1 handful fresh coriander, chopped 4 spring onions, chopped 4 tbsp peanuts, chopped
Want to add chicken, pork or beef? Cook it after the eggs and then set aside with the pasta until the end. Prawns can simply be added about two minutes after the vegetables.
re just oodles a These n hen cold, so w d rtion as goo extra po make an nd pack it a o or tw e lunch th for your day! g in w llo fo
1 Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Drain and set aside in the colander. 2 In a medium bowl, combine the brown sugar, soy sauce, Sriracha, and ginger. Stir well to combine and set aside. 3 Return the large pot to a medium heat and add half of the olive oil. Add the beaten eggs and chilli flakes and stir to scramble. When the eggs are just cooked, add them to the pasta. 4 Heat the remaining oil in the same pot over a medium-high heat. Add the courgette and mushrooms and cook for 5-6 minutes. Add the garlic and cook for one minute further. 5 Reduce the heat to low and add the pasta and eggs back into the pot. Pour the sauce over the top and stir well to coat everything. Remove from the heat and stir in the coriander, spring onions and peanuts. Per Serving 507kcals, 16.7g fat (2.8g saturated), 70.7g carbs, 7.6g sugars, 21.1g protein, 2.7 fibre, 1.367g sodium
Fabulous fungi Mushrooms:
* are the only fruit or vegetable source of Vitamin D. * have just as many antioxidants as tomatoes and peppers. * are a valuable source of iron. * contain selenium, which improves the immune system and plays a role in liver and bladder health. * are high in fibre, which may improve blood sugar, lipids and insulin levels, benefitting those with diabetes. Fibre also plays a role in weight management. 28 Easy Food
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* are high in potassium and low in sodium, helping to lower blood pressure and the risk of cardiovascular disease. * can lower blood cholesterol levels.
Look for firm, unblemished flesh and avoid any that look shriveled or marred. Select their size depending upon how you're going to cook or serve them. Ripeness is not a factor; if they’re on sale, they’re ready to eat.
Buy mushrooms within a few days of eating them. Store them in the fridge in a paper bag or wrapped in kitchen paper.
Brush off any dirt with a damp sheet of kitchen paper. Mushrooms are extremely versatile and can be sautéed, baked, grilled, or cooked in soups, stews, casseroles or sauces. Try Portobellos stuffed with blue cheese or garlic breadcrumbs and grilled, or slice raw button mushrooms into salads. SEPTEMBER 2015
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20/08/2015 12:30 10/04/2013 16:01
Our favourite recipes for preserves make sure that glut of summer produce won’t go to waste
any jars for It’s necessary to first sterilise ss jars on a gla n clea ce preserves. Just pla they’re hot. The baking tray in a low oven until the preserves, add you n jars must be warm whe to the top so air and make sure you fill nearly can’t get in. 30 Easy Food
what's in season? preserves
Rhubarb curd Makes 2 jars
120g honey 2 eggs 300g rhubarb, roughly chopped 1 tbsp lemon juice 60ml water 2 tsp vanilla extract 60g butter, cubed 1 Whisk the honey and eggs in a mixing bowl until combined and set aside. 2 Combine the rhubarb, lemon juice, water and vanilla in a saucepan and bring to the boil. Reduce the heat and simmer for 5-7 minutes until the rhubarb is very soft. 3 Slowly pour the hot rhubarb mixture into the honey and egg, whisking until combined. 4 Return the mixture to the saucepan and cook over a medium-low heat, stirring constantly, for 8-10 minutes until it is thick and can coat the back of a spoon. 5 Remove from the heat and stir in the butter. Transfer to a blender and purĂŠe until smooth. 6 Pour into sterilised jars and refrigerate for up to two weeks. Per Serving 56kcals, 3.7g fat (2.1g saturated), 5.2g carbs, 4.5g sugars, 0.9g protein, 0g fibre, 0.03g sodium
Crunchy courgette pickle Makes 4 jars
500g courgettes, very thinly sliced 1 small red onion, thinly sliced 2 tbsp salt 500ml cider vinegar 140g caster sugar 1 tsp mustard powder 1 tsp mustard seeds Â˝ dried chilli flakes, crumbled 1 tsp ground turmeric 1 Place the courgettes and onion in a bowl and sprinkle over the salt. Cover with cold water and refrigerate for one hour. 2 Drain thoroughly and pat dry using kitchen paper. 3 Combine the rest of the ingredients in a small saucepan and bring to a boil, stirring until the sugar dissolves. Remove from the heat. 4 Stir in the courgettes and onion. Transfer to sterilised jars and keep, refrigerated, for up to two months.
Top oTliinpis a
A mand tool for perfect , very thin creating f o s e c even sli e and courgett io n o n.
Per Serving 24kcals, 0.1g fat (0g saturated), 5.4g carbs, 4.8g sugars, 0.3g protein, 0g fibre, 0.04g sodium
Easy Food 31
Raspberry redcurrant jam Makes 2 medium-sized jars 450g redcurrants 40ml water 250g raspberries 300g caster sugar 1 Combine the redcurrants and water in a saucepan. Cover with a lid and bring to a boil, stirring occasionally, until the redcurrants have burst. 2 Press the mixture through a sieve, discarding any seeds or skins. Return the strained purĂŠe to the saucepan over a low heat. 3 Gently stir in the raspberries and sugar until combined. Bring to a boil, stirring until the sugar dissolves. 4 Boil rapidly for about 20 minutes, or until the mixture is thick, skimming any white froth off the top. To test if the jam is ready, place a small bit onto a plate that has been in the freezer and refrigerate for two minutes. Push the chilled dollop of jam; if it wrinkles but mostly holds its shape, the jam is ready. 5 Transfer to sterilised jars. The jam will keep for up to three months.
From our guest editor: "This jam would be delicious smothered on a light, fluffy, buttery scone!â€?
Per Serving46kcals, 0.1g fat (0g saturated), 10.9g carbs, 9.7g sugars, 1.1g protein, 0.7g fibre, 0g sodium
x 32 Easy Food
what's in season? preserves
Tomato chilli relish Makes 4 jars
1.5kg tomatoes, peeled and chopped 4 onions, finely chopped 100g salt 500ml malt vinegar 500g brown sugar 1 tsp chilli powder 2 tbsp plain flour 1 tbsp curry powder 1 tbsp mustard powder 1 Place the tomatoes and onion in a bowl and cover with the salt. Leave to stand overnight at room temperature. 2 Drain any liquid the next day and place the tomato mixture into a saucepan with half of the vinegar. Bring to a boil, then reduce the heat and simmer for 40-45 minutes. 3 Add the brown sugar and chilli powder and continue to simmer, stirring occasionally, for one hour. 4 Mix the flour, curry powder and mustard powder with the remaining vinegar, then stir into the pan. Cook for three more minutes until thickened, then transfer to sterilised jars and keep for up to three months. Per Serving 81kcals, 0.2g fat (0g saturated), 19.3g carbs, 17.1g sugars, 0.8g protein, 1g fibre, 1.2g sodium
Easy Food 33
Spicy pickled vegetables (giardiniera) Makes 4 jars
1 small head of cauliflower, chopped into very small florets 2 celery sticks, chopped 1 carrot, peeled and chopped 4 jalapeĂąo peppers, sliced 4 green chilli peppers, sliced 80g salt 250ml white vinegar 3 garlic cloves, crushed 2 tsp dried oregano 1 tsp dried chilli flakes, crushed 240ml vegetable oil
1 Toss the cauliflower, celery, carrot, peppers and salt in a large mixing bowl, then cover with cold water. Cover with cling film and refrigerate overnight. 2 Drain the vegetables and rinse them under cold water. 3 Whisk the vinegar, garlic, oregano and chilli flakes in a large bowl. Gradually whisk in the oil until combined. 4 Add the vegetables and toss to coat. Transfer the mixture to jars and refrigerate for up to two months.
Per Serving 69kcals, 6.9g fat (1.4g saturated), 1.4g carbs, 0.6g sugars, 0.4g protein, 0.6g fibre, 0.98g sodium
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34 Easy Food
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
IN THIS SECTION LUNCHING LIGHT P36
Try these handy, wholesome lunches for the perfect midday boost!
EF106_XX Intro Pages.indd 35
EVERYDAY INSPIRATIONS P40 Get creative with handy freezer favourites
SIMPLY SENSATIONAL P42 Versatile chicken is perfect in these impressive dinners
COOKING WITH "C" P44
We continue our culinary A-Z to give you the low-down on cast-iron cookware
GLUTEN BE GONE P45
These simple glutenfree meals are sure to please everyone at the dinner table
Easy Food 35
Try these handy and wholesome lunches for a perfect midday boost!
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36 Easy Food
EF106_36-38_Green farm.indd 36
larder luck healthy lunches
Easy Food RECOMMENDS
Whip up a wholesome, filling meal in no time with Greene Farm’s quality range of packaged meats. All of Greene Farm’s offerings are made with 100% natural ingredients in Co. Westmeath. Why not try the newest additions to their product range – torn Moroccan Spiced Chicken Breast and Garlic & Rosemary Roast Chicken Breast. They’re packed with natural flavours and spices to add a kick to your cooking!
Moroccan chicken couscous Serves 2
Garlic and rosemary superfood salad Serves 4
120g couscous, cooked according to the package instructions 60g peas 1 red pepper, deseeded and chopped ½ red onion, chopped 2 spring onions, finely sliced 1 tbsp fresh parsley, chopped 1 tbsp fresh mint, chopped 1 x 140g of Greene Farm Torn Moroccan Spiced Chicken Breast For the dressing: 30ml extra-virgin olive oil Zest and juice of 1 lemon 2 garlic cloves, crushed Salt and pepper 1 Whisk together the ingredients for the dressing and set aside. 2 Combine all of the other ingredients for the salad in a large bowl, folding through the chicken. 3 Add the dressing and toss to coat. Per Serving 527kcals, 17.5g fat (2.1g saturated), 59.4g carbs, 5.8g sugars, 33.3g protein, 7.1g fibre, 0.09g sodium
½ a head of broccoli, cut into florets 120g frozen peas 250g ready-to-eat quinoa ½ a cucumber, sliced into batons 100g Feta 3 tbsp pumpkin seeds ½ a ripe avocado, chopped Zest and juice of 1 lemon 1 x 140g pack of Greene Farm Garlic & Rosemary Torn Roast Chicken Breast 1 small handful of parsley, chopped 2 tbsp olive oil 1 Bring a pot of salted water to the boil and blanch the broccoli and peas for two minutes. Drain and rinse under cool running water. 2 Place into a large mixing bowl and add the next six ingredients. Stir to combine. 3 Fold in the chicken. Top with the parsley and olive oil to serve. Per Serving 537kcals, 25.4g fat (6.8g saturated), 51.8g carbs, 3.7g sugars, 28.2g protein, 8.8g fibre, 0.36g sodium
althy your favourite he You can enter ower atural Protein P meal into the N rm red by Greene Fa category, sponso ero H ar’s Home-Cook Foods, in this ye to enter. Awards! See p.23
O K HER S 2015 E- COO AWARD HOM
Turkey salad wrap Serves 2 2 tbsp mayonnaise 2 tortilla wraps A handful of fresh rocket ½ a red pepper, deseeded and sliced ¼ cucumber, sliced 1 x 140g pack of Greene Farm Torn Roast Turkey Breast 1 small ripe vine tomato, sliced Salt and black pepper 1 Spread the mayonnaise over both of the wraps, then arrange the rest of the ingredients down the centres. 2 Wrap up tightly and slice each wrap in half. Per Serving 251kcals, 8.5g fat (0.9g saturated), 19.5g carbs, 4.4g sugars, 25.5g protein, 3.1g fibre, 0.21g sodium
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Easy Food 37
E E MOR C R E AT
Easy Food RECOMMENDS
Greene Farm are committed to providing you the finest quality foods! They source only the very best 100% natural ingredients, creating ranges they are all incredibly proud of. Not only are the meats ideal for on-the-go sandwiches and snacks, they are perfect for adding to pastas, stir-fries, salads or bakes.
Chicken noodle soup Serves 4-6 2.5l chicken stock 2 carrots, peeled and chopped 2 celery stalks, chopped Â˝ onion, chopped 1 leek, chopped 1 tbsp thyme leaves, chopped Salt and black pepper 80g fusilli pasta 1 x 140g pack of Greene Farm Torn Roast Chicken Breast A handful of fresh parsley, chopped 1 Bring the stock to a simmer in a large saucepan over a medium-high heat. Add the carrots, celery, onion, leek and thyme. Season well. 2 Return to a simmer, then reduce the heat and 38 Easy Food
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cook for 20 minutes or until the vegetables are just tender. 3 Meanwhile, bring a saucepan of salted water to the boil and cook the fusilli for 8-9 minutes, until tender but still slightly undercooked. Drain and set aside. 4 When the vegetables are ready, stir in the pasta and chicken to heat through. Season to taste and serve hot topped with fresh parsley. Per Serving 126kcals, 2.1g fat (0g saturated), 16.6g carbs, 3.6g sugars, 11g protein, 1.7g fibre, 1.4g sodium
Zest and juice of 2 lemons 1 x 140g pack of Greene Farm Torn Roast Chicken Breast Â˝ a cucumber, peeled and chopped 2 large handfuls of mixed salad leaves 1 small bunch of basil, chopped 1 Whisk together the yoghurt, mayonnaise, lemon zest and juice. Add the chicken and cucumber and toss to combine. 2 Serve on a bed of mixed salad leaves with the basil sprinkled over.
Alfresco chicken salad Serves 2
Per Serving 201kcals, 8g fat (1.1g saturated), 8.6g carbs, 2.9g sugars, 24.3g protein, 0g fibre, 0.2g sodium
2 tbsp natural yoghurt 2 tbsp mayonnaise SEPTEMBER 2015
100 yea rs of in novation
To celebrate 100 years of innovation we have launched a vintage styled glass bowl and a range of deeper, ergonomic Optimum roasters - both perfect for baking or serving. Also look out for our limited edition centenary jug. Find yours at stockists nationwide.
Vintage bowl collector edition
Centenary jug collector edition
Pyrex is a trademark of Corning Incorporated used under license by International Cookware.
#pyrex100 For more details visit www.pyrexuk.com
y a d y r e v E inspirations Make the most of mealtimes by getting creative with handy freezer favourites
O K HER S 2015 E- COO AWARD HOM
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40 Easy Food
EF106_40-41_Birds Eye.indd 40
E E MOR C R E AT
r of proud sponso e th is e y E Birds category Inspirations y a d ry ve E the Hero Home-Cook of the 2015 p.23 to enter. Awards! See
larder luck family meals
Sweet and sour chicken stir fry
Cod spring rolls with soy dipping sauce
24 Birds Eye Crispy Chicken Dippers 1 tbsp sesame oil 2 red onions, chopped into chunks 1 green and 1 yellow pepper, deseeded and chopped into strips 1 red chilli, deseeded and sliced 5cm piece of fresh ginger, grated 4 garlic cloves, crushed 2 tsp Chinese five spice 2 tsp cornflour, mixed with 2 tsp water 4 tbsp soy sauce 1 x 435g tin of pineapple chunks in juice 3 tbsp balsamic vinegar
3cm piece of ginger, grated 1 tsp Chinese five spice 100ml soy sauce 2 garlic cloves, crushed 100g beansprouts 8 sheets filo pastry 100g carrots, peeled and grated 100g spring onions, finely sliced 60g Birds Eye Petits Pois, blanched in boiling water for 30 seconds 8 Birds Eye Cod Fish Fingers, grilled until lightly golden 1 egg, beaten Sesame seeds, for sprinkling (optional) 2½ tbsp rice vinegar Pinch of sugar 1 tsp sesame oil
To serve: Basmati rice Fresh coriander, chopped 1 Preheat the oven to 210˚C/190˚C fan/gas mark 7 and bake the Chicken Dippers according to the package instructions. 2 Heat the oil in a large pan or wok and cook the onions, peppers and chilli for two minutes. Add the ginger, garlic and five spice and cook for one minute until fragrant. 3 Add the cornflour mix and soy sauce and cook for 30 seconds, then add the pineapple with its juice and the vinegar. 4 Cook for 3-4 minutes until thickened. 5 Add the cooked Dippers and toss to coat. Serve with rice and chopped coriander.
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Whisk together the ginger, five spice, two tablespoons of soy sauce and half of the garlic. Add the beansprots and toss to combine. 3 Lay a filo sheet on a board with a corner pointing towards you. Add some of the beansprout mix, carrots, spring onions and Petits Pois toward the corner. Top with a cooked Cod Fish Finger. 4 Brush the pastry edges with the egg. Fold the bottom corner and sides over the filling. Roll the whole parcel away from you, wrapping tightly. Brush with beaten egg to seal and place seam-side down on a baking tray. Repeat to fill the tray. 5 Brush with more egg and sprinkle with seeds. 6 Bake for 20-25 minutes until golden. 7 Whisk together the remaining ingredients to make a dipping sauce and serve with the rolls.
Per Serving 411kcals, 17.1g fat (2.4g saturated), 49.2g carbs, 14.8g sugars, 18g protein, 4.9g fibre, 1.929g sodium
Per Serving 259kcals, 5.1g fat (0.2g saturated), 42.1g carbs, 3.4g sugars, 10.7g protein, 3g fibre, 1.082g sodium
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Get inspired and create new favourite recipes to enter in the Birds Eye 'Everyday Inspirations' category of the 2015 Easy Food Home-Cook Hero Awards. We've included some ideas here to get you started, and if you need some more inspiration check out www.BirdsEye.ie
Cheesy ham and leek waffle gratin Serves 4-6 15 Birds Eye Potato Waffles 130g butter 1 small leek, washed and chopped 4 tbsp plain flour 720ml milk 220g Gruyère, grated, plus 30g extra to top 2 handfuls of cooked ham, shredded 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Place the Waffles on a tray and bake for 15 minutes until crisp. Remove and set aside. Reduce the oven temperature to 190˚C/170˚C fan/gas mark 5. 2 Melt the butter in a saucepan and cook the leeks for 5-6 minutes until soft. Stir in the flour. 3 Gradually add the milk, stirring constantly until the mixture thickens. Stir in the Gruyère until melted. 4 Layer five Potato Waffles in a greased baking dish, trimming to fit as necessary. 5 Pour over half of the cheese sauce. Scatter with half of the ham and top with five more Waffles, trimming if needed. Repeat these layers, then finish with the extra Gruyère and bake for 25 minutes until bubbly. Per Serving 602kcals, 42.9g fat (21.8g saturated), 33.1g carbs, 7g sugars, 21.1g protein, 2.1g fibre, 0.435g sodium
x Easy Food 41
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Roulade of chicken fillet with black pudding and cider sauce Serves 2
y l p m i Ssensational Versatile chicken is perfect for these impressive and flavoursome dinner ideas
For the chicken roulade: 2 x 120g Moy Park chicken breast fillets 60g black pudding 10g butter 80g Savoy cabbage, shredded Salt and black pepper 2 large carrots 1 tbsp olive oil For the cider sauce: 40ml cider 25ml chicken stock 25ml double cream Optional: Cooked smoked bacon 1 Butterfly the chicken fillets, then place cling film over them and flatten with a rolling pin until they are about 2cm thick. 2 Place the black pudding into a bowl and break it down using the back of a fork. Spread on the open side of each flattened fillet. 3 Take the end of each flattened fillet and tightly roll it into a roulade shape. Wrap each one in cling film. 4 Place the wrapped chicken into a pot of boiling water. Reduce the heat and allow to simmer for 1520 minutes or until the chicken is cooked through. 5 Melt the butter in a pan over a low heat. Add the cabbage, season with salt and pepper and cook for five minutes. Remove from the pan and set aside. 6 Slice the carrots lengthwise with a vegetable peeler. Blanch them in boiling water for one minute, then remove and dry with some kitchen paper. 7 Place the carrots onto a clean chopping board. When the chicken is cooked, remove from the cling film and wrap the roulades with the sliced carrots. 8 Heat the oil in the pan over a medium heat and sear the chicken until the carrot looks golden brown, turning every 30 seconds. Remove, cover with foil and let it rest. 9 In the pan, combine the cider and stock over a medium-high heat and cook for 2-3 minutes until reduced by three quarters. Add the double cream and bring to a gentle simmer. Season to taste. 10 Place the buttered cabbage into the centre of each serving plate. Slice the chicken and place on top of the cabbage. Spoon over the sauce. 11 Garnish with crispy smoked bacon, if desired. Per Serving 433kcals, 21.9g fat (8g saturated), 18g carbs, 7.1g sugars, 39.2g protein, 2.8g fibre, 0.235g sodium
42 Easy Food
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larder luck chicken dinners
Easy Food RECOMMENDS
Moy Park’s Breaded Chicken Goujons are a convenient and tasty choice for back to school dinner times; cooking in under 15 minutes, they’re ideal for parents with hungry children. Made using 100% locally sourced chicken and available in Breaded and Southern Fried, these are top of the class for families! For more delicious Moy Park recipes see www.moyparkchicken.com and follow @MoyParkChicken on Twitter and Facebook.
Creamy chicken risotto with basil and lemon
Garlic and rosemary chicken with root vegetable gratin
50g butter 1 onion, finely chopped 1 celery stalk, finely chopped 3 garlic cloves, crushed 300g Arborio risotto rice 1.1l chicken stock 160g leftovers from a roasted Moy Park whole chicken 25g fresh basil leaves, shredded, plus extra to serve Zest of 1 lemon, plus extra to serve 80g Parmesan, grated
For the chicken: 1 small bunch of fresh rosemary, finely chopped 2 garlic cloves, crushed Zest of 1 lemon 2 tbsp olive oil Salt and black pepper 4 Moy Park chicken legs
1 In a large non-stick pan, melt half of the butter over a medium heat. Add the onion, celery and garlic and cook for 4-5 minutes until tender and translucent. Stir in the risotto rice until coated. 2 Turn up the heat a little and add the chicken stock ladleful by ladleful, stirring constantly until each ladleful is nearly absorbed before adding the next. This should take about 15-20 minutes. Before adding your last ladle of stock, stir in the leftover roast chicken. 3 Once the stock is nearly absorbed and the rice is cooked, turn off the heat and fold through the basil, lemon zest, Parmesan and remaining butter until just combined. 4 Cover with a lid and leave for 2-3 minutes before serving with extra basil and lemon zest. Per Serving 526kcals, 17.5g fat (9.7g saturated), 66.4g carbs, 2.1g sugars, 24.7g protein, 2.9g fibre, 1.183g sodium
EF106_42-43_Moy Park.indd 43
For the gratin: 1 tsp sunflower oil 250g smoked bacon, diced 1 leek (use white only) finely sliced ½ pointed cabbage, outer leaves and core removed and sliced finely 2 tbsp white wine (optional) 500g squash, peeled, deseeded and cut into 1cm cubes 100ml double cream 150g Parmesan, grated 25g butter 60g breadcrumbs Small bunch of parsley, finely chopped 1 In a bowl, combine the rosemary, garlic, lemon zest, olive oil and salt and pepper. Rub this mixture over the chicken legs and marinate in the fridge for 25-30 minutes. 2 For the gratin, preheat the oven to 150°C/130°C fan/gas mark 2. 3 Heat the oil in a large pan over a medium-high heat and cook the bacon until golden. Add the leek
and cabbage and cook until softened. 4 Add the white wine and let the alcohol reduce before adding the squash, cream and half of the Parmesan. Continue to cook until the cream has reduced a little. 5 Season well, then transfer the mixture into an ovenproof dish. Bake for 30 minutes until the squash softens. 6 Meanwhile, melt the butter and combine with the breadcrumbs, remaining Parmesan and parsley. Season to taste. 7 Once the squash has cooked for 30 minutes, remove from the oven and sprinkle over the breadcrumb topping. 8 Increase the oven temperature to 200°C/180°C fan/gas mark 6. In a large pan over a medium-high heat, sear the chicken legs on both sides until browned. Transfer to a roasting tin and roast for 30-35 minutes, or until cooked through. 9 Add the gratin back into the oven for the final 20 minutes or until the topping is golden, and the cream is bubbling around the edges. Per Serving 982kcals, 60.3g fat (22.2g saturated), 29.1g carbs, 7.3g sugars, 80.5g protein, 6g fibre, 2.138g sodium
O K HER S 2015 E- COO AWARD HOM
E E MOR C R E AT
the proud Moy Park is owl e Fabulous F sponsor of th the 2015 category of s! Hero Award Home-Cook enter. See p.23 to Easy Food 43
We continue our culinary A-Z with cast iron cookware
• A well-seasoned pan is stick-free, but you can still use metal utensils with it. • You can use the same pan to move between the stove-top and the oven, at any temperature. • Cooking with cast-iron often means you can get away with using less oil. • They are inexpensive and also very good value, as a pan can last a lifetime if it's properly cared for. • They can handle very high heat. • They are good at maintaining a steady heat. • You can actually boost your iron intake from eating food cooked in cast iron cookware. • Using cast-iron cookware means that you avoid the chemicals that are found in nonstick pans. • Food browns much better in cast-iron pans, making it easier to create delicious highquality meals.
And the downsides? • They are quite heavy and may not be suitable for everyone. • Cast-iron takes longer to heat up than a regular pan. • They require care and maintenance.
44 Easy Food
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Just add seasoning When you first purchase a cast-iron pan, it needs to be “seasoned” in order to render it non-stick. This is a simple process: 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. 2 Wash the pan with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it's fine when the pan is about to be seasoned. 3 Rinse and thoroughly dry the pan. 4 Using balled-up kitchen paper, apply a thin coat of vegetable oil to the inside and outside of the pan. 5 Place the pan upside down on the oven's centre rack and put a sheet of tin foil below the rack to catch any drips. 6 Bake for one hour. Turn off the heat and allow to the pan to cool completely before removing from the oven.
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dro Even a n your pa sitting in ay w a it ou put when y a to can lead t! rust spo
Clean it up
1 Clean the pan immediately after use, while it is still hot or warm. Avoid soaking the pan or leaving it in the sink as it may rust. 2 Hand-wash the pan using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap or steel wool, as these may strip the pan's seasoning. 3 Loosen stuck-on food by pouring hot water into the pan. If necessary, scrub with a mixture of coarse sea salt and water. 4 Thoroughly towel-dry the pan or dry it on the stove over low heat. 5 Using kitchen paper, apply a light coat of vegetable oil to the inside of the pan and buff to remove any excess. 6 Store in a dry place.
ILLUSTRATIONS BONNIE CHAN
What are the benefits of cast-iron cookware?
larder luck gluten-free dinners
e n o g e b These simple gluten-free meals are sure to please everyone at the dinner table Mac and cheese Serves 4 200g Kelkin gluten-free penne 1 tbsp butter 1 tbsp tritamyl flour (or gluten-free flour) 200ml rice milk 100g Cheddar, grated 1 tsp mustard 100g Parmesan, grated 1 Cook the pasta in a large pot of boiling water according to the package instructions. 2 Preheat the oven to 180ËšC/160ËšC fan/gas www.easyfood.ie
mark 4. Melt the butter in a saucepan over a high heat. Add the flour and whisk well to form a ball. 3 Gradually add the rice milk, stirring constantly. Bring the mixture to a boil and bubble for three minutes. 4 Reduce the heat and add the Cheddar and mustard, stirring constantly. 5 Once the pasta is cooked, transfer to an ovenproof dish. Pour the cheese sauce evenly over the pasta. 6 Sprinkle the Parmesan on top and bake in the oven for 10-15 minutes until the cheese is melted and golden.
Per Serving 258kcals, 12.2g fat (7.4g saturated), 20.8g carbs, 0.6g sugars, 17g protein, 1.2g fibre, 0.58g sodium
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Easy Food 45
Easy Food RECOMMENDS
Kelkin are committed to producing healthier food options to enable you and your family to lead fuller lives. They believe the key to a balanced diet is to enjoy good food in moderation. The Kelkin product range spans across many different categories including wholesome cereals, juices, free-from foods, calorie controlled snacks, functional foods with added benefits, as well as vitamin supplements and a natural skincare range. Visit www.kelkin.ie for more details.
Easy lasagne Serves 4 For the meat sauce: 250g lean minced beef 2 tbsp tomato purée 500g tomato passata A pinch of sugar Salt and black pepper Handful of fresh basil, chopped For the béchamel sauce: 25g butter 25g tritamyl flour (or gluten-free flour) 400ml lactose-free milk Pinch of nutmeg Pinch of ground cloves To assemble: Kelkin lasagne sheets 100g spinach leaves 50g Parmesan cheese, grated 200g ball of Mozzarella, sliced 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Heat a dry pan over a medium-high heat and brown the minced beef. You shouldn’t need any oil as the meat will release its own juices to prevent it from sticking. 3 Add the tomato purée and half of the passata. Mix together and bring to a boil. 46 Easy Food
4 Reduce the heat and add the remaining passata and a pinch of sugar. 5 Season with salt and pepper to taste and add the chopped basil. Stir to combine well. 6 Simmer for a few minutes. The sauce should still be runny to ensure that the lasagne sheets cook well. 7 For the béchamel sauce, melt the butter in a saucepan over a medium-high heat. Add the flour and mix quickly to form a ball. 8 Add the milk slowly, mixing continuously. Keep gradually adding the milk while mixing vigorously. Once all the milk is added, add the nutmeg and ground cloves. Mix well and reduce the heat to a simmer until the sauce thickens. Remove from the heat. 9 Start layering the lasagne. Start with a layer of lasagne sheets to make serving the lasagne easier. Add a layer of the meat sauce and then some spinach leaves. Drizzle the spinach with a layer of béchamel sauce. Repeat these layers another 2-3 times, starting with the lasagne sheet. Finish with the béchamel sauce and top with the grated Parmesan and Mozzarella. 10 Bake for approximately 30 minutes, or a little longer if the sheets are still slightly hard.
Per Serving 685kcals, 36.2g fat (21.5g saturated), 35.3g carbs, 16.8g sugars, 64g protein, 2.8g fibre, 1.008g sodium
Sticky peanut chicken Serves 4 2 tbsp Kelkin smooth peanut butter 1 tbsp rapeseed oil 3 tbsp gluten-free soy sauce 1 tbsp golden syrup 2 tbsps Kelkin sesame seeds 1 tsp ground ginger 4 chicken fillets To serve: Salad 1 In a microwave-safe bowl, melt the peanut butter, oil, soy sauce and golden syrup in the microwave. Stir in the sesame seeds and ginger. 2 Slice each chicken fillet into four pieces lengthwise. Add the chicken to the mixture and mix well to coat evenly. Leave to marinate for at least two hours, preferably overnight. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 4 Transfer the chicken and marinade to an ovenproof bowl and cover with tin foil. Bake for 30 minutes until the chicken is cooked through. 5 Serve the chicken with a side salad of lettuce, tomato, grated carrot, cucumber and beansprouts. The marinade doubles nicely as your salad dressing! Per Serving 385kcals, 19.8g fat (4.1g saturated), 7.7g carbs, 2.3g sugars, 42.7g protein, 1.2g fibre, 0.802g sodium
x SEPTEMBER 2015
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
IN THIS SECTION WEEKLY MENU PLANNER P48
Keep it simple, keep it quick with our family meals - all ready in 30 minutes or less!
EF106_XX Intro Pages.indd 47
YOU SAUCY THING P58
A rich, flavoursome pan sauce is an easy way to add a touch of luxury
CURRYING FAVOUR P64
Spice things up in the kitchen with this sumptuous homemade Indian feast
5 WAYS WITH CHICKEN FILLETS P71
These tasty midweek meals show just how versatile chicken can be
Easy Food 47
y l k e e WMenu Planner Keep it simple, keep it quick with our tasty meals â€” all ready in 30 minutes or less!
48 Easy Food
a Black specialty in s. If found food shop , h hem t d healt in ns an’t f you c pinto bea se s u n t a s e ju ed b or mix ead. inst
Black bean and mushroom burgers Serves 4 2 x 400g tins of black beans, drained 2 Portobello mushrooms, finely chopped with stems and gills removed first ½ red onion, finely chopped 1 large handful of baby spinach 2 eggs, lightly beaten 120g breadcrumbs 4 garlic cloves, crushed 1½ tsp cumin ½ tsp dried coriander ½ tsp dried chilli flakes Salt and black pepper 2 tbsp vegetable oil, for cooking 4 slices of cheese (optional) 4 burger buns or baps
This with s well ed work ook c r e leftov ken! chic
To serve: Taco sauce Lettuce Tomato 1 Place half of the beans in a medium bowl and mash until smooth. Add the remaining black beans whole, along with the mushrooms, onions, baby spinach, egg whites, breadcrumbs, garlic, cumin, coriander, chilli flakes, salt and pepper. Use clean hands to mix everything together until well combined, then let the mixture sit for five minutes. 2 Form the mixture into four burger patties. 3 Heat the oil in a large pan over a medium heat. Cook the burgers for 4-5 minutes on each side. When almost ready, add a slice of cheese to each burger, if desired, and let it melt. 4 Place the patties on buns and serve with taco sauce, lettuce and tomato slices.
Per Serving 722kcals, 10.6g fat (2.1g saturated), 121.8g carbs, 7.7g sugars, 37.9g protein, 22g fibre, 0.428g sodium
One-pot prawn couscous Serves 4 450g cooked prawns 1 tsp cumin 1 tsp smoked paprika Salt and black pepper 1 tbsp olive oil 1 small onion, chopped 1 red pepper, chopped 3 garlic cloves, crushed 180g couscous 480ml chicken stock 60g frozen peas 30g shelled pistachios, chopped Fresh parsley, chopped
1 In a bowl, season the prawns with the cumin, smoked paprika, salt and pepper and toss so that they are well coated. 2 Heat the oil in a large pan over a medium heat and cook the onion and pepper for 4-5 minutes until the onion is translucent. Add the garlic and cook for another minute. 3 Add the couscous and chicken stock and bring to a boil, then reduce the heat to low and cook for about five minutes or until all of the stock has been absorbed. Add the peas and prawns and cook for two minutes until prawns are just heated through. 4 Divide between serving bowls and garnish with pistachios and parsley. Per Serving 415kcals, 9.7g fat (1.7g saturated), 46g carbs, 3.7g sugars, 34.9g protein, 5.2g fibre, 0.719g sodium
x Easy Food 49
Wednesday Mongolian beef Serves 4 1 tbsp vegetable oil, plus extra for frying Â˝ tsp ginger, grated 3 garlic cloves, crushed 100ml soy sauce 100ml water 130g dark brown sugar 400g sirloin steak 30g cornflour 3 spring onions, sliced on the diagonal
50 Easy Food
To serve: Rice or noodles Red chilli, sliced 1 Heat the oil in a pan or wok over a medium heat. Add the ginger and garlic and cook for 1-2 minutes, making sure the garlic does not burn. 2 Add the soy sauce, water and sugar and stir. Bring to a boil and simmer for 3-4 minutes, then remove from the heat and set aside. 3 Slice the beef against the grain. Place the cornflour in a bowl and dredge the beef in it. Shake off any excess cornflour and set the beef aside to rest for about 10 minutes. 4 Heat up the wok with about 2cm of oil. Add
the meat and wait 30-40 seconds before stirring. Cook for two minutes, stirring the meat around a little so that it cooks evenly. Transfer the beef to a plate and rest for 3-4 minutes. Discard any excess oil from the pan. 5 Return the pan to a medium heat. Add the soy sauce mixture and steak. Bring to a boil, continually stirring for two minutes. 6 Add the spring onions and stir everything together. Remove the steak using a slotted spoon and serve over rice or noodles. Per Serving 479kcals, 20.2g fat (5.1g saturated), 41.4g carbs, 32.7g sugars, 32.6g protein, 1.3g fibre, 1.5g sodium
Baked fish with creamed peas and bacon Serves 4 For the fish: 4 fillets of white fish such as hake, haddock, coley or pollock Salt and black pepper 15g butter 1 tbsp olive oil 2 garlic cloves, crushed Juice of 1 lemon 2 tbsp fresh parsley, chopped For the peas: 40g butter www.easyfood.ie
120g mushrooms, cleaned and sliced 3 shallots, finely chopped 280g frozen peas 60ml cream 4 streaky bacon rashers, cooked until crisp, drained and crumbled 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Place the fish in a baking dish large enough to hold it in one layer, then season with salt and black pepper. 2 Heat the butter and olive oil in a small pan over a medium-low heat. Add the garlic and cook for one minute. Add the lemon juice and parsley, then remove the pan from the heat. 3 Pour the garlic mixture over the fish and place
in the oven to bake for 12-14 minutes until the fish flakes easily with a fork. 4 Meanwhile, melt the butter in a pan over a medium heat and cook the mushrooms and shallots for 4-5 minutes until soft. 5 Add the peas and cream and cook for another 3-4 minutes until the peas are tender. Stir in the bacon, season with salt and pepper and stir to combine well. 6 Spoon the creamed peas and bacon onto serving plates and top with the fish.
Per Serving 402kcals, 22.6g fat (10.3g saturated), 16.2g carbs, 5.1g sugars, 36.7g protein, 4.4g fibre, 0.758g sodium
Easy Food 51
Spaghetti with lemon chicken piccata Serves 4-6 300g spaghetti 65g flour 1 tbsp fresh basil, chopped, plus extra to serve Salt and black pepper 4 chicken fillets, pounded to 2cm thickness 30g butter 2 tbsp olive oil 1 shallot, thinly sliced 3 garlic cloves, crushed 120ml chicken stock 120ml white wine Juice of 2 lemons 180ml double cream 3 tbsp capers, drained Fresh basil, to garnish 1 Bring a large pan of salted water to the boil and cook the pasta according to package
52 Easy Food
instructions until al dente. 2 Meanwhile, place the flour in a bowl, add the basil and season with salt and pepper. Dredge the chicken in the seasoned flour. 3 Heat the butter and oil in a pan over a medium-high heat and cook the chicken fillets for 4-5 minutes on each side, or until completely cooked (depending on the size of your pan you may need to do this in batches). Remove to a plate and set aside. 4 Reduce the heat to medium low. Add the shallots and garlic to the same pan and cook, stirring, for one minute. Add the stock, wine, lemon juice, cream and capers, whisk to combine and bring the sauce to a gentle boil. Taste the sauce and season if necessary. Simmer for three minutes. 5 Drain the pasta and divide between serving bowls. Drizzle with olive oil and scatter with fresh basil, then toss to combine. 6 Slice the chicken into strips and place on top of the pasta. Pour the sauce over the top and garnish with extra basil. Per Serving 563kcals, 28.3g fat (12.4g saturated), 38.6g carbs, 0.8g sugars, 34.7g protein, 0.8g fibre, 0.35g sodium
Dublin's Premier Cookery School
Pork tenderloin with sage and pancetta Serves 4 2 tbsp olive oil 50g pancetta 3 shallots, finely chopped 2 tbsp fresh parsley, chopped 2 tbsp fresh sage leaves, chopped 2 tbsp sundried tomatoes in oil 650g pork tenderloin Salt and black pepper 120ml white wine 120ml cream To serve: Creamy mashed potato Asparagus www.easyfood.ie
19 South William Street Dublin 2 1 Heat the oil in a large pan over a medium-high heat. Brown the pancetta for 2-3 minutes, then add the shallots, parsley, sage and sundried tomatoes. Cook for 5-6 minutes until the shallots have softened, stirring occasionally. 2 Meanwhile, slice the pork into 2cm slices. Lay flat on the chopping board and season with salt and pepper. Remove the vegetables and pancetta from the pan and set aside. Arrange the pork in the pan in a single layer. Cook for five minutes without flipping until a light crust forms. 3 Turn over the pork slices. Add the vegetables and pancetta back to the pan around the meat, then stir in the wine, cream and some seasoning. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, uncovered, until the sauce thickens.
8 and 4 Week Certificate Courses *** Over 50 Short Courses *** Corporate & Group Cookery Events *** Venue Hire *** Gifft Vouchers
Per Serving 436kcals, 20.2g fat (5.6g saturated), 7.4g carbs, 0.8g sugars, 48.6g protein, 1.1g fibre, 0.497g sodium
cooksacademy.com email@example.com tel: 01 6111 667
Blueberry fritters Serves 4 125g flour 2 tsp baking powder 50g sugar ¼ tsp salt 80ml milk 1 large egg Pinch of ground nutmeg 100g fresh blueberries
Vegetable oil, for frying Icing sugar 1 In a medium bowl, stir together the flour, baking powder, sugar and salt. In a separate small bowl, whisk together the milk, egg and nutmeg until well blended. Gradually add the milk mixture to the dry ingredients, stirring in gently with a wooden spoon until it forms a smooth, thick batter. Fold in the blueberries. 2 In a small, deep pan, heat 6cm of vegetable oil over a medium-high heat. The batter is hot enough to start cooking when a tiny blob of batter dropped in sizzles.
3 Drop heaped tablespoons of the batter into the oil, 3-4 at a time, and fry until golden brown on one side. Turn and brown the other side, then remove to a wire rack and dust generously with icing sugar. Repeat with the remaining batter. Serve hot. Per Serving 304kcals, 12.3g fat (2.7g saturated), 44.3g carbs, 18.1g sugars, 5.7g protein, 1.5g fibre, 0.178g sodium
to Try scoop cream e batter th n! drop he pa into t
From our guest editor: “These are perfect to whip up for kids after school! They’ll go mad for these!”
54 Easy Food
Sunday Chana masala Serves 4
1 tbsp oil 2 onions, finely chopped 3 garlic cloves, crushed 1 tsp cumin 1 tsp garam masala 1 tsp ground ginger Âź tsp cayenne pepper Salt and black pepper
2 x 400g tins of chopped tomatoes 2 x 400g tins of chickpeas 2 tbsp coriander, chopped, plus extra to serve Natural yoghurt, plus extra to serve To serve: Naan bread and/or rice 1 Heat the oil in a pan over a medium heat and cook the onions for about 15 minutes, stirring often, until they are a deep golden brown. 2 Add the garlic and spices, season and cook for one minute until fragrant. 3 Add the tomatoes and chickpeas. Stir
everything together and simmer over a medium heat for about 10 minutes, until the liquid is slightly reduced and the flavours have combined. Season to taste. 4 Turn off the heat and add the coriander. Stir in a dollop of natural yoghurt. 5 Serve with naan bread and/or rice, with some extra natural yoghurt and coriander on the side.
Per Serving 460kcals, 10.1g fat (1.2g saturated), 75.1g carbs, 18.4g sugars, 22g protein, 21.3g fibre, 0.077g sodium
Easy Food 55
Top tips for making the most of your weekly shop!
■ This menu re-uses ingredients like shallots, cream, white wine and fresh herbs across several meals to help you get the most from your weekly shop. ■ Any spare Black Bean and Mushroom Burger patties are delicious topped with a poached egg and served as a healthy, hearty lunch or weekend brunch. ■ Make Chana Masala toasties. Lightly mash some leftover curry into a chunky paste and spread onto a slice of bread with some mango chutney. Add some grated cheese, top with another slice of bread and toast under the grill, in a pan or in a sandwich maker. ■ Got some pancetta left over from the Pork Tenderloin? Chop it finely and cook in a pan with some garlic and chopped spring onions left from the Mongolian Beef. Transfer to a bowl and allow to cool, then add some leftover mashed potato and one beaten egg. Divide into small patties and fry in butter for a tasty supper. ■ Shred leftover Pork Tenderloin in its sauce. Serve with some leftover spaghetti from the Lemon Chicken Piccata for a very tasty lunch. ■ Don’t leave out dessert leftovers; whizz up leftover blueberries with some vanilla ice cream, a banana and a splash of milk for a fruity milkshake. 56 Easy Food
Banana split milkshake Serves 2 4 scoops good-quality vanilla ice cream 1 banana, sliced 120ml milk ½ tsp vanilla extract For the topping: Whipped cream Chocolate sauce Chocolate sprinkles 2 x glace cherries
1 Place the ice cream, banana, milk and vanilla into a blender and whizz until smooth. 2 Divide the milkshake between two glasses. Top with whipped cream, chocolate sauce and sprinkles. Garnish with a cherry and serve immediately.
Per Serving 322kcals, 15.3g fat (10.2g saturated), 45.8g carbs, 20.4g sugars, 8.2g protein, 5.3g fibre, 0.242g sodium
WARMING WINTER SOUP Whatever the weather outside, this spicy lamb soup will make your taste buds sizzle!
MINCED LAMB AND CHILLI SOUP
Winter is a great time to make batches of warming soup for quick, easy, hearty meals for all the family. The addition of meat and legumes to any soup instantly makes it a filling dish which works just as well for dinner as for lunch, and is a great way to pack in the nutrients needed to get you through the chilly winter months.
Preparation time: 5 minutes Cooking time: 20 minutes
Minced lamb is tasty and convenient, works really well with spices and is the perfect base for a satisfying soup which is packed full of flavour. This recipe combines lamb with cumin, coriander, chilli and cayenne pepper to really pack a punch. You can serve the soup with a bottle of Tabasco sauce on the side for those who really want their taste buds to sizzle!
• 1 onion, chopped
Ingredients to serve 4 • 250 g minced lamb
• 1 clove of garlic, chopped or crushed • 1 teaspoon cumin powder • 1 teaspoon coriander powder • 1 teaspoon mild chilli powder • ½ teaspoon cayenne pepper or piri-piri
For more tasty recipe ideas and cooking tips go to www.tastyeasylamb.ie
• 1 tin finely chopped tomatoes (400 g)
Method / Preparation STEP 1 Fry the mince and onion in a large saucepan. Use a spoon to stir regularly and break up the meat to avoid lumps forming.
STEP 2 When the mince has browned, add the garlic and spices and cook for one minute. Stir in the tomatoes, stock and purée. Bring to the boil, cover and leave to simmer for 15 minutes.
STEP 3 Add the kidney beans and continue cooking for a further 2 minutes. Season to taste.
STEP 4 Sprinkle with fresh chopped coriander and top with some grated cheddar cheese, if liked. Serve with crusty bread.
• 1 ltr hot lamb or vegetable stock
• 4 tablespoons tomato purée
When buying minced lamb, you should make sure it does not contain more than approximately 12% fat. Fresh meat will keep in the fridge for 3-5 days but you should remove it from any plastic wrapping, cover loosely with foil and refrigerate as soon as possible after buying to keep it at its best.
• 1 tin of kidney beans, rinsed and drained (400g)
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• Salt and pepper • Fresh coriander, to garnish • Grated cheddar cheese to serve (optional)
A rich, flavoursome pan sauce is a quick and easy way to add a touch of luxury to a midweek meal
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what's for dinner? pan sauces
One-pan chicken with bacon and white wine sauce Serves 8 3 streaky bacon rashers, chopped 65g plain flour Salt and black pepper 2 tsp herbes de Provence 8 chicken thighs with skin 1-2 tbsp olive oil 2 shallots, thinly sliced 120ml white wine 240ml chicken stock Fresh parsley, chopped Juice of Â˝ a lemon To serve: Crusty bread 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Heat a large ovenproof casserole or cast iron pan over a medium-high heat. Cook the bacon for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken). 2 Mix the flour with salt, pepper and the herbes de Provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Brown the chicken for 2-3 minutes on each side until golden. Remove and set aside. 3 Add the olive oil and shallots to the pan over a medium heat. Cook for 8-10 minutes until softened, fragrant and golden brown. Add the wine slowly, using a wooden spoon to scrape the sticky bits off the bottom of the pan. Add the stock and simmer over a medium-high heat for 6-8 minutes until reduced. 4 Add the chicken and bacon back to the pan and bake in the oven for 40 minutes, basting with the pan sauce every 10-15 minutes, until the skin is crispy and the chicken is fully cooked. Use a spoon to skim any oil off the top of the sauce. Divide between serving dishes, scatter with chopped parsley and squeeze over some lemon juice. Serve with crusty bread for dipping in the sauce. Per Serving 649kcals, 29.2g fat (7.6g saturated), 14.8g carbs, 0.7g sugars, 72.3g protein, 1.1g fibre, 0.741
Quick lamb chops with balsamic red wine gravy Serves 2 8 shallots, peeled and quartered 4 lamb chops Salt and black pepper www.easyfood.ie
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25g butter 1 sprig of fresh rosemary, leaves picked and chopped 60ml balsamic vinegar 175ml red wine 150ml chicken stock To serve: Mashed potato Green vegetables 1 Cook the shallots in a pan of simmering water for 2-3 minutes, then drain and set aside. 2 Season the lamb chops with salt and black pepper. Heat half of the butter in a pan until sizzling, then cook the chops for three minutes on each side or until done to your liking.
3 Remove the chops to a plate and cover with tin foil to rest. Meanwhile, add the remaining butter to the same pan and cook the shallots until they begin to brown. Add the rosemary and balsamic vinegar and bubble for a few minutes, scraping the sticky bits off the bottom of the pan with a wooden spoon. 4 Add the red wine and reduce for 4-5 minutes until the sauce is thick and sticky, then add the chicken stock and simmer for 2-3 minutes. 5 Spoon the shallots and sauce over the lamb chops and serve immediately with mash and green vegetables. Per Serving 649kcals, 29.2g fat (7.6g saturated), 14.8g carbs, 0.7g sugars, 72.3g protein, 1.1g fibre, 0.741g sodium
Easy Food 59
y: Don't worr ded in l inclu the alcoho s will burn off, e these recip ch one suitable leaving ea children. for
60 Easy Food
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what's for dinner? pan sauces
Peppered salmon in whiskey cream sauce Serves 2 1 tbsp black peppercorns, crushed Â˝ tbsp white peppercorns, crushed 2 x 180g salmon fillets 1 tsp Dijon mustard Sea salt 15g butter 30ml whiskey 120ml double cream 1 tbsp chives, chopped, plus extra to garnish To serve: Peas Mashed potato 1 Combine the crushed peppercorns together in a small bowl. 2 Smear the salmon all over with the mustard, then press the peppercorns into the tops of the fillets to form a thin coating. Season with salt. 3 Place a frying pan over a medium-high heat until hot. Add the butter, and once it starts to foam lay in the salmon, with the crust facing up. 4 Reduce the heat to medium and cook the salmon for 4-5 minutes. 5 Flip the salmon over and cook for another three minutes. Remove to a plate, tent loosely with foil and rest while you make the sauce. 6 Turn the heat under the pan to high and boil the whiskey until reduced by a half. Add the cream. 7 Use a wooden spoon to scrape up any sticky bits from the bottom of the pan and bring the sauce to a fast bubble. 8 Boil for two minutes until the sauce starts to thicken, then taste and season with more black pepper if necessary and some salt. 9 Place the salmon fillets on serving plates. Stir the chives into the pan sauce and pour over the salmon. Garnish with extra chives and serve immediately with peas and mashed potatoes. To serve: Per Serving 547kcals, 39.9g fat (19.5g saturated), 4g carbs, 0g sugars, 36.7g protein, 1g fibre, 0.757g sodium
Creamy mustard pork chops Serves 2 Â˝ tbsp olive oil 2 pork chops Salt and black pepper 120ml cider 1 tbsp wholegrain mustard 60ml cream
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Mashed potatoes Mushrooms Green vegetables 1 Pat the pork chops dry with kitchen paper. If the pork chops are very thick, place them in between two sheets of cling film and bash them with a rolling pin until thinner. Season the chops. 2 Heat the oil in a pan over a high heat until very hot. Reduce the heat to medium-high and add the pork chops. Don't touch the chops for 4-5 minutes until one side is well browned, then turn them over and cook for another 3-4 minutes until fully cooked through. Turn the heat down if necessary.
3 Remove the pork chops to a plate and tent loosely with tin foil. Allow them to rest for 3-4 minutes while you prepare the sauce. 4 Place the same pan back on a high heat and add the cider. Use a wooden spoon to scrape the sticky bits off the bottom of the pan. Bring to a boil, then turn the heat down to medium and cook for one minute. Stir in the mustard and cream and season with salt and lots of black pepper. 5 Place the pork chops on serving plates and pour over the mustard sauce. Serve immediately with mash, mushrooms and green vegetables. Per Serving 312kcals, 22.1g fat (8.3g saturated), 8.7g carbs, 7.7g sugars, 18.7g protein, 0g fibre, 0.208g sodium
Easy Food 61
Steaks with mushroom sauce Serves 2 25g butter 2 tbsp olive oil ½ onion, sliced 80g chestnut mushrooms, sliced 2 garlic cloves, crushed Salt and black pepper 4 rib-eye steaks 15ml brandy 120ml cream To serve: Chunky chips
1 Heat the butter and half of the olive oil in a pan over a medium heat and add the onions and mushrooms. Cook for 4-5 minutes until mushrooms are golden brown, then add the garlic and cook for one minute longer. Remove with a slotted spoon and set aside. 2 Heat another tablespoon of oil in the same pan over a high heat. Season the steaks on both sides with salt and black pepper, massaging the seasonings into the meat. 3 Place the steaks in the hot pan and cook to your liking. Remove to a plate, tent loosely with tin foil and rest while you make the sauce. 4 Place the same pan over a high heat and add the brandy. Bring to a boil, then add the cream and
reduce the heat. Simmer for five minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. 5 Add the mushrooms and onions back to the pan and heat through for 1-2 minutes. 6 Stir in any juices that have been released from the steaks. 7 Serve the steaks with the brandy mushroom sauce and chunky chips. Per Serving 528kcals, 32.6g fat (11.4g saturated), 3.3g carbs, 1.1g sugars, 49.6g protein, 0.8g fibre, 2.160g sodium
Ann Graf “Oh my goodness, this was delicious! I made it for a midweek family meal and we nearly licked our plates clean. This is a really easy dish to make, but has loads of flavour and I think it would go down very well at a dinner party. We enjoyed ours with chips as the recipe suggests, but could be gorgeous with creamy mash and wilted spinach.”
62 Easy Food
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The Belling Range Cooking Collection
Inspiring generations of chefs since 1912.
Since 1912, Belling has been dedicated to creating cooking products that set the very highest standards in quality, innovation and design. For over more than a century our products have inspired generations of home cooks and professional chefs.
Find your inspiration today. To explore the Belling Range Cooker Collection visit www.belling.ie or call Dimpco on 01-8424833.
SEE THE BELLING RANGE COOKER COLLECTION company ATof companies. WWW.BELLING.IE A Belling and Dimpco are both part of the Glen Dimplex group EF106_63_Belling_AD.indd 63 Easy Food Mag Belling Range Cooker Oct 2014.indd 1
19/08/2015 14:39 16/10/2014 13:44
g n i y r r u C favour Spice things up in the kitchen with a sumptuous homemade Indian feast
64 Easy Food
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what's for dinner? curry night
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Easy Food 65
Cool cucumber raita Mango chutney
Garlic butter naan 66 Easy Food
EF106_64-69_Curry Night.indd 66
what's for dinner? curry night
Garlic butter naan Makes 8
For the garlic butter: 100g butter, softened 2 garlic cloves, crushed 2 tbsp parsley, chopped For the naan: 1 x 7g sachet of active dry yeast 1 tsp sugar 150ml warm water 300g strong white bread flour, plus extra to dust 1 tsp salt 5 tbsp natural yoghurt 2 tbsp melted butter or ghee A little vegetable oil, to grease 1 In a bowl, combine the garlic butter ingredients and mix together with a fork until well combined. Set aside. 2 Put the yeast, sugar and two tablespoons of the warm water in a bowl and stir well. Leave for 4-5 minutes until it begins to froth. 3 Place the flour and salt into a large mixing bowl and stir to combine. Stir the yoghurt into the yeast mixture. Make a well in the middle of the flour and pour in the yoghurt mixture with the melted butter. Mix well, then gradually stir in the remaining water to make a soft, sticky mixture. 4 Tip the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and a little less sticky, then place in a large, lightly oiled bowl and turn to coat. Cover with a clean tea towel and leave in a warm, draught-free place for around 90-100 minutes until doubled in size. 5 Tip the dough back out on to the lightly floured surface and knead the air out, then divide into eight equal balls. 6 Heat a non-stick frying pan over a very high heat and turn the oven on to a low setting. 7 Flatten one of the balls and roll it into a flat circle, slightly thicker around the edges. Stretch it slightly into a teardrop shape, then place it in the hot pan. When it begins to bubble, flip it over and cook until the other side is browned in patches. Turn it back over and cook for 1-2 minutes until there are no doughy parts remaining. 8 Brush the naan with melted garlic butter and place in the oven to keep warm while you make the other breads.
Per Serving 253kcals, 13.9g fat (8.5g saturated), 27.4g carbs, 1.5g sugars, 5.5g protein, 1.3g fibre, 0.388g sodium
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Indian rice Serves 4
300g long-grain rice, preferably Basmati 1.9l water 2 tsp salt 2 cloves 3 tbsp vegetable oil ½ tsp mustard seeds ¼ tsp turmeric ½ tsp cumin seeds Pinch of ground cinnamon ¼ tsp chilli flakes 1 onion, chopped 3 garlic cloves, crushed To garnish: Crispy fried onions 1 Place the rice in a sieve and rinse under cool running water until the water runs clear. Soak the rice in cool water for 30 minutes, then drain. 2 In a large pot, bring the water to a boil. Add the salt, rice and cloves. Stir together and simmer for five minutes or until cooked. 3 Transfer the rice into a colander and rinse with cold water. Remove the cloves and discard. Set the rice aside to drain. 4 Heat the oil in a large pan over a mediumhigh heat. Add the mustard, turmeric, cumin seeds, cinnamon and chilli flakes. Cook for 30-40 seconds until the mustard seeds start popping, then add the onion. Cook for 6-7 minutes until the onion begins to brown. 5 Add the garlic and cook for another two minutes. Add the rice and mix well. Cook for another 3-4 minutes, stirring often. Garnish with crispy fried onions and serve.
½ tsp mustard seeds, whole Pinch of dried chilli flakes 1 In a large pot over a high heat, combine the sugar and vinegar and bring to a boil, stirring until the sugar has dissolved. 2 Add all the remaining ingredients and simmer, uncovered, for 50-60 minutes until syrupy and slightly thickened, stirring occasionally. 3 Transfer the chutney to a bowl and serve with a curry. Per Serving 106kcals, 0.2g fat (0g saturated), 26.7g carbs, 24.9g sugars, 0.4g protein, 0.9g fibre, 0.002g sodium
Cool cucumber raita Serves 4-6
280g plain Greek yoghurt 2 tbsp fresh coriander, finely chopped 1 tbsp mint, finely chopped Zest and juice of of 1 lemon ½ tsp ground cumin 1 cucumber, peeled, halved lengthwise, deseeded and finely chopped Salt and black pepper 1 In a medium bowl, combine all of the ingredients. 2 Stir to blend and season to taste with salt and black pepper. Per Serving 54kcals, 3g fat (1.9g saturated), 5.1g carbs, 4g sugars, 2.3g protein, 0g fibre, 0.033g sodium
Per Serving 382kcals, 10.9g fat (2.1g saturated), 63.7g carbs, 1.3g sugars, 6g protein, 1.8g fibre, 1.169g sodium
Mango chutney Serves 4-6
100g sugar 60ml distilled white vinegar 1 large mango, peeled and cut into 1cm pieces ¼ onion, chopped 15g golden raisins ½ tbsp onion seeds 10g crystallised ginger, finely chopped 1 garlic clove, crushed
Easy Food 67
68 Easy Food
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what's for dinner? curry night
Chicken tikka masala Serves 4
700g boneless skinless chicken thighs, cut into bite-sized cubes For the marinade: 240g plain yoghurt 2 tbsp lemon juice 2 tsp ground cumin ½ tsp cayenne pepper 2 tsp black pepper ½ tsp cinnamon 1 tsp turmeric ½ tsp salt 1 x 4cm piece of ginger, peeled and grated For the sauce: 30g butter 4 garlic cloves, crushed 1 green chilli, deseeded and finely chopped 4 tsp ground coriander 2 tsp ground cumin 2 tsp paprika 2 tsp garam masala 2 tsp sugar 1 tsp salt 2 x 400g tins of chopped tomatoes 400ml coconut milk To serve: Plain natural yoghurt or raita Handful of fresh coriander, chopped 1 In a bowl, combine all the marinade ingredients. Add the chicken and place in the fridge for at least three hours. 2 Melt the butter in a large pan over a medium heat. Add the chicken, discarding the marinade, and brown on all sides. 3 Add the garlic and chilli and cook for one minute. Stir in the coriander, cumin, paprika, garam masala, sugar and salt. 4 Stir in the tinned tomatoes and bring to the boil. Reduce the heat and simmer the curry for 15 minutes. 5 Stir in the coconut milk and simmer for another 10-15 minutes. 6 Sprinkle with chopped coriander and serve with plain natural yoghurt or raita.
Fiery beef vindaloo Serves 4
1 tsp salt, plus more to taste 1 tsp black pepper, plus more to taste 1kg beef chuck, cut into bite-sized cubes 4 tbsp coconut oil 2 tsp mustard seeds 3 onions, chopped 8 garlic cloves, crushed 1 x 4cm piece of fresh ginger, peeled and grated 1 tsp cayenne pepper 2 tsp paprika ½ tsp turmeric 2 tsp ground cumin 1½ tsp cinnamon Pinch of ground cloves 1½ tsp garam masala, plus extra if desired 80ml cider vinegar 120ml beef stock 1 tsp brown sugar (optional) To serve: Plain natural yoghurt or raita
Per Serving 763kcals, 46.5g fat (29.1g saturated), 31.6g carbs, 11.4g sugars, 58.3g protein, 6.5g fibre, 1.103g sodium
EF106_64-69_Curry Night.indd 69
1 Sprinkle one teaspoon each of salt and pepper over the cubes of beef. Massage the seasoning into the meat and then set aside to rest for 15 minutes.
2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the oil in a large casserole dish over a medium-high heat. 3 Working in batches, brown the beef on all sides for 6-8 minutes. Place the beef in a bowl and set aside. 4 Add the mustard seeds to the pan and cook until they pop. When the popping has slowed, add the onions with a pinch of salt. Stir together, scraping up any sticky bits from the bottom of the pan with a wooden spoon. 5 Cook the onions for 15 minutes, adding a splash of water if they start to stick. 6 Add the garlic and ginger and cook for one minute, stirring. 7 Add the remaining spices and cook, stirring, for, 1-2 minutes. 8 Add the vinegar to the pan and scrape up any sticky bits from the bottom, then stir in the stock and bring to the boil. Add the browned beef, then cover the casserole dish and place in the oven to cook for 1½ hours until the beef is tender. 9 Taste and add more salt and pepper if necessary. Stir in the sugar and some extra garam masala, if desired. 10 Serve with raita or plain natural yoghurt. Per Serving 661kcals, 30.4g fat (17.8g saturated), 15.4g carbs, 4.7g sugars, 78.6g protein, 3.7g fibre, 0.856g sodium
x Easy Food 69
Spicy lentil and spinach dhal Serves 4
300g dried red lentils, washed and drained 1 tbsp cumin seeds 1 tsp mustard seeds 1 tbsp turmeric Â˝ tsp chilli powder 1 tbsp sunflower oil 1 onion, sliced 4 garlic cloves, crushed 1 x 3cm piece of fresh ginger, peeled and grated 2 tbsp tomato purĂŠe 1 x 400g tin of chopped tomatoes 1 tsp caster sugar 200ml vegetable stock 100g baby spinach 3 tbsp fresh coriander, chopped To serve: Naan bread and mango chutney 1 Place the rinsed lentils in a saucepan and cover with cold water. Bring to a simmer and cook for five minutes, then drain. 2 In a dry pan over a medium heat, toast the cumin seeds, mustard seeds, turmeric and chilli powder, stirring for 30 seconds or until the mustard seeds begin to pop. 3 Add the oil to the pan, then add the onion and cook, stirring, for 2-3 minutes until slightly softened. Add the garlic and ginger and cook for one minute. Add the tomato purĂŠe. 4 Add the tomatoes, sugar, stock and drained lentils, then simmer for 15 minutes until the lentils are tender, stirring regularly and adding a little extra stock if the dhal becomes too thick. 5 Stir through the spinach and coriander. Serve with naan bread and mango chutney.
Per Serving 390kcals, 5.9g fat (0.7g saturated), 63.9g carbs, 10.3g sugars, 23.6g protein, 27.9g fibre, 0.048g sodium
x 70 Easy Food
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what's for dinner? chicken
5 ways with
chicken fillets These tasty midweek meals show just how versatile chicken fillets can be
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Easy Food 71
Chicken jambalaya Serves 6 2 tbsp vegetable oil 250g chorizo, sliced into rounds 450g chicken fillets, cut into bite-sized pieces 1-2 tbsp Cajun seasoning 1 onion, chopped 1 green pepper, chopped 2 celery stalks, chopped 4 garlic cloves, crushed 2 x 400g tins of chopped tomatoes ½ tsp dried chilli flakes ½ tsp black pepper 1 tsp salt ½ tsp cayenne pepper 2 tsp Worcestershire sauce 250g uncooked white rice 650ml chicken stock
fix! t n e i d e 5-ingr
1 Heat one tablespoon of oil in a large heavy casserole dish over a medium heat. Season the chorizo and chicken with Cajun seasoning. Cook the chicken until lightly browned on all sides, then remove and set aside. 2 Add the remaining oil and cook the chorizo until browned. Remove with a slotted spoon and set aside. 3 In the same pot, cook the onion, green pepper and celery in the oil released by the chorizo for 4-5 minutes until tender. Add the garlic and cook for one minute. Stir in the chopped tomatoes. 4 Season with the chilli flakes, black pepper, salt, cayenne pepper and Worcestershire sauce. Stir in the chicken and chorizo. Cook for 10 minutes, stirring occasionally. 5 Stir in the rice and chicken stock. Bring to a boil, then reduce the heat and simmer for 2025 minutes, or until all the liquid is absorbed. Per Serving 580kcals, 27g fat (8.6g saturated), 45.5g carbs, 7.4g sugars, 37.5g protein, 3g fibre, 1.4g sodium
Lemon and rosemary chicken Serves 4 2 lemons, sliced 5 sprigs rosemary 3 garlic cloves, cut into quarters 4 chicken fillets Salt and black pepper Olive oil 72 Easy Food
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To serve: Roast potatoes Salad 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 In the bottom of a baking dish, layer half of the lemon slices and two sprigs of rosemary. Scatter half of the garlic around the pan. 3 Season the chicken with salt and pepper. Place the chicken on top of the lemon and rosemary. Layer the remaining lemon slices on top of the chicken. Tuck rosemary sprigs in
between the chicken fillets and scatter with the remaining garlic. Drizzle with olive oil. 4 Bake for 45-60 minutes until the chicken is cooked throughout. 5 Remove the dish from the oven, cover with tin foil and allow to rest for five minutes. Serve with crispy roast potatoes and salad.
Per Serving 350kcals, 18.1g fat (4.2g saturated), 6.8g carbs, 0.8g sugars, 40.5g protein, 3.1g fibre, 0.161g sodium
x SEPTEMBER 2015
what's for dinner? chicken
n Whe the sealed e is in ith th bag w , it can be ade he marin ed flat in t st popp r to defro e freez ther day! ano
Easy Thai-baked chicken Serves 4 4 chicken fillets, halved widthways 1 tbsp coconut oil For the marinade: 1 large handful of fresh coriander, chopped 180ml tinned coconut milk 12 fresh basil leaves 1 large green chilli, seeds removed 3 garlic cloves 2cm slice of fresh ginger, peeled and roughly chopped Salt and black pepper 1 tsp ground coriander 2 tsp brown sugar To serve: 2 limes, cut into wedges Rice 1 Place all of the marinade ingredients in the bowl of a food processor and whizz until the mixture is smooth. 2 Add the chicken to a large sealable freezer bag. Pour the marinade over the chicken, seal the bag and massage it into the meat. Place in the fridge for at least three hours. www.easyfood.ie
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3 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Heat the oil in a large ovenproof pan over a medium-high heat. Cook the chicken pieces for 3-4 minutes on each side. Add the marinade to the pan and place in the oven for 18-20 minutes or until the chicken is thoroughly cooked. 4 Tent loosely with tin foil and allow to rest for 5-10 minutes before serving. 5 Sprinkle with more chopped coriander and serve with lime wedges and rice. Per Serving 426kcals, 26.3g fat (16.9g saturated), 5.9g carbs, 3.3g sugars, 41.3g protein, 1.4g fibre, 0.131g sodium
Sundried tomato-stuffed chicken Serves 2 2 large chicken fillets 60ml olive oil, plus extra for cooking 1 tbsp balsamic vinegar Salt and black pepper 8-10 sundried tomatoes, roughly chopped Handful of basil leaves, roughly chopped 50g Feta, crumbled 1 x 125g ball of Mozzarella, sliced
To serve: Roasted potatoes or pasta 1 Place the chicken fillets in a sealable bag and add the olive oil, balsamic vinegar and some seasoning. Seal the bag and massage the marinade into the chicken, then place in the fridge for 2-3 hours. 2 Preheat the oven to 190˚C/170˚C/gas mark 5. With a large sharp knife, carefully slice into the chicken fillets lengthways, being careful not to cut all the way through. Open each one up like a book. 3 Layer on the sundried tomatoes, basil, Feta and Mozzarella, squashing as much of the filling in as you can. 4 Add some seasoning, then close the fillets up and use toothpicks to secure them shut around the filling. 5 Heat the oil in a pan over a medium-high heat and brown the chicken on both sides. 6 Transfer to a baking dish and place in the oven for 15-20 minutes or until cooked throughout. Serve immediately with roast potatoes or pasta. Per Serving 791kcals, 57.4g fat (17.6g saturated), 7.4g carbs, 1.1g sugars, 63g protein, 1.1g fibre, 0.897g sodium
Easy Food 73
Tortilla soup Serves 8 2 tbsp vegetable oil 2 small onions, chopped 2 green peppers, chopped 3 green chillies, sliced 8 garlic cloves, crushed 4 tsp cumin 2 tsp hot chilli powder 2 tsp salt 300g tomato purĂŠe 2 x 400g tins of chopped tomatoes 1.8l chicken stock 2 x 198g tins of sweetcorn
74 Easy Food
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4 cooked chicken fillets, shredded Juice of 2 limes Salt and black pepper To serve: Avocado, chopped Coriander, chopped Cheddar, grated Sour cream Tortilla chips, crumbled 1 Heat the oil in a large saucepan over a medium heat. Add the onions and peppers and cook for two minutes. Add the chillies and cook for 2-3 minutes, then stir in the
garlic, cumin, chilli powder, salt and tomato purĂŠe. Cook for one minute, stirring. 2 Add the tomatoes, stock and sweetcorn. 3 Increase the heat and bring to a boil, then reduce the heat and simmer for 15 minutes. 4 Add the chicken and cook until heated through. Add the lime juice, then taste and season as needed. 5 When ready to serve, top each bowl with some chopped avocado, coriander, grated cheese, a dollop of sour cream and a handful of crumbled tortilla chips. Per Serving 297kcals, 10.2g fat (2.4g saturated), 29.9g carbs, 12g sugars, 25.5g protein, 6g fibre, 1.454g sodium
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
76-86 IN THIS SECTION
FEELING FRUITY P76
CHALLENGE READER YOURSELF P80 RECIPE P81
Test your culinary Turn to seasonal, oh-so-sweet fruit for prowess with this elegant dessert a tasty treat
EF106_XX Intro Pages.indd 75
This month's star reader shares his best Italian dish
IN THE MANCAVE P82
PICK A SIDE P84
Are you a sweet Get stuck into this waffle traditionalist or could a savoury southern "fried" concoction convert chicken with you? homemade slaw
TREAT YOURSELF P86
Make the most of those rare moments alone with this versatile rhubarb sauce
Easy Food 75
Turn to seasonal, oh-so-sweet fruit for a tasty treat
76 Easy Food
EF106_76-78_Fruity treats.indd 76
cooking for fun fruity treats
Monica McKenna “Usually I don’t have much of a sweet tooth, but I have to say these were very tasty, and using frozen puff pastry means they are incredibly easy to put together. We enjoyed ours still warm from the oven and topped with bourbon vanilla ice cream. Delish! We’re having our parents over for dinner soon and I’m planning to make the same recipe for dessert. I would also like to try it with pears at some stage.”
FRUITY TACOS Serves 4-6 For the shells: 2 eggs ¼ tsp salt 1 tsp caster sugar 250ml milk 120g plain flour 30g butter, melted, plus extra for cooking For the fruit filling: 100g blackberries 100 strawberries, hulled and quartered 100g raspberries 2 bananas, thickly sliced A handful of green grapes 1 kiwi, peeled and chopped To serve: 250g vanilla yoghurt 1 tbsp honey Zest and juice of 1 lemon A few fresh mint leaves, finely shredded 2 tbsp pistachios, finely chopped 1 Whisk all the ingredients for the shells in a mixing bowl. Cover and refrigerate for about 20 minutes. 2 Heat a pat of butter in a small frying pan (about 20cm) over a medium-high heat. When the butter is foaming, pour about 80ml of the mixture into the bottom of the pan. Swirl it around so it makes a thick, even coating. These should be thicker than a normal pancake or crêpe. 3 Cook for 2-3 minutes until the top is almost set, then flip and cook for another 30 seconds until browned. Transfer to a plate and keep warm while you repeat with the rest of the batter. 4 Stir together the yoghurt, honey, lemon zest and juice and refrigerate until needed. 5 Gently toss all of the fruit together and layer the mixture down the centre of each shell. Fold up the shells to resemble a taco. 6 Drizzle the yoghurt sauce over the fruit and top the tacos with fresh mint leaves and pistachios. Serve immediately. Per Serving 262kcals, 8.2g fat (3.8g saturated), 40.3g carbs, 17.1g sugars, 8.8g protein, 4g fibre, 0.2g sodium
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2 medium Granny Smith apples, cored and thinly sliced Juice of ½ a lemon 375g frozen puff pastry, thawed 30g butter, melted 3 tbsp maple syrup, plus extra to serve 4 tbsp pecans, coarsely chopped 2 tbsp golden caster sugar 1 tsp ground cinnamon
edges of each rectangle, being careful not to cut all the way through. 4 Arrange the apple slices in the middle of each square, allowing them to overlap slightly. 5 Mix together the melted butter and syrup and brush over the apples. Sprinkle over the pecans. 6 Mix together the sugar and cinnamon and sprinkle over the tartlets. 7 Bake for 20-25 minutes or until the pastry is puffed and golden and the apples are soft and nicely caramelised. 8 Serve warm with a scoop of vanilla ice cream and a bit of extra maple syrup.
To serve: Vanilla ice cream
Per Serving 464kcals, 31.6g fat (9g saturated), 41.9g carbs, 11g sugars, 5.3g protein, 3.2g fibre, 0.19g sodium
APPLE, MAPLE AND PECAN TARTLETS Serves 6
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a large baking tray with parchment paper. 2 Mix the apple slices together with the lemon juice in a large bowl. 3 Dust a work surface with a bit of flour and lightly roll out the puff pastry. Slice into six squares, then mark a border 1cm in from the
From our guest editor: “These sound delicious. I love the combination of maple and pecan with the light, crispy puff pastry!”
Easy Food 77
STRAWBERRY FRUIT LEATHER Serves 8-10 600g strawberries, hulled and halved 1 Purée the strawberries in a blender until completely smooth. Strain the mixture through a fine-mesh sieve into a large saucepan. 2 Bring the purée to a boil, then reduce it to a simmer and cook over a medium-low heat for 45-60 minutes, stirring occasionally, until it is thick and reduced to about 250ml. 3 Preheat the oven to its lowest possible setting and line a large baking tray with a nonstick silicone liner or parchment paper.
4 Pour the hot purée onto the liner and use a spatula to spread it into a thin, even layer. 5 Place in the oven to dry for 3-4 hours, until it feels tacky but does not stick to your fingers. 6 Tranfer the dried mixture with the lining attached to a cooling rack to dry for at least three hours, or overnight if possible. 7 Place a piece of parchment paper on top of the mixture, then peel this paper and the fruit together from the liner or paper underneath. 8 Roll the fruit up in the parchment, then slice or cut with biscuit cutters into desired shapes. Per Serving 24kcals, 0.2g fat (0g saturated), 5.8g carbs, 3.7g sugars, 0.5g protein, 1.5g fibre, 0g sodium
r! No added suga
78 78 Easy EasyFood Food
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AUGUST/SEPTEMBER SEPTEMBER 2010 2015
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Raspberry cream puff (raspberry religieuse)
e g n e l l a h C
Test your culinary prowess with this elegant dessert
For the pastry: 50g butter 100ml water 75g plain flour 2 large eggs, beaten For the icing: 60g fresh raspberries, plus extra to decorate 100g icing sugar, sifted, plus extra to decorate For the cream filling: 250ml double cream 75g icing sugar 1 tsp vanilla extract 1 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7 and line a large baking tray with parchment paper. 2 Melt the butter and water in a saucepan over a medium-low heat. When the water starts to simmer, remove the pan from the heat and quickly beat in the flour with a wooden spoon until the mixture forms a ball and comes away cleanly from the sides of the pan. 3 Leave to cool for 2-3 minutes, then gradually beat in the eggs until smooth and glossy. 4 Transfer the mixture to a piping bag (or a sealable plastic bag with a corner snipped off) and pipe four large and four small buns onto the baking tray. Sprinkle the buns lightly with water and bake for 1820 minutes until they are risen and golden brown. 5 Remove the smaller buns from the tray and cook the larger ones for another three minutes. 6 Split all the buns in half while they are still hot and lay them, cut-side up, onto the tray. Return to the oven for another two minutes, and then leave them to cool completely at room temperature. 7 Meanwhile, mash the raspberries with a fork. Push the juice and pulp through a fine sieve using the back of a spoon, discarding the raspberry seeds. 8 Stir the icing sugar into the liquid and use it to decorate the tops of the buns. Set aside and allow to harden. 9 Use an electric mixer to whip the double cream for the filling until it forms soft peaks. Gently fold in the icing sugar and the vanilla. 10 To assemble, fill the bottom buns with the cream and extra raspberries, reserving four for decoration. Add the tops. 10 Place the smaller buns on top of the large ones. Finish each one with a raspberry on top and dust lightly with icing sugar. Per Serving 815kcals, 50.9g fat (29.8g saturated), 80.3g carbs, 57g sugars, 13.3g protein, 2.7g fibre, 0.4g sodium
80 Easy Food
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Tom McConalogue Co. Dublin
“So called because they resemble small oranges (arancia), this Sicilian dish was traditionally made from leftover rice after a family meal. Stuffed with cheese, ragù or ham, it can be a handy picnic, snack or served in a béchamel or tomato sauce as a main course alternative to meatballs. I often make arancini as a light starter at a family meal, and also when entertaining as they can be prepared in advance and reheated.”
e p i c e R s ' Reader Reader Tom McConalogue sent us his fab recipe for Italian rice balls in tomato sauce
ARANCINI AL POMODORO (RICE BALLS WITH TOMATO SAUCE) Serves 4 (makes 12 balls) For the rice balls: 600ml chicken stock or water Salt and black pepper 200g Arborio rice 50g Parmesan, grated 2 eggs 60g of either Mozzarella, ham, pine nuts or bolognese sauce, for filling 70g plain flour 75g breadcrumbs, panko or semolina Vegetable oil, for frying For the sauce: ½ an onion, finely chopped 1 garlic clove, crushed www.easyfood.ie
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½ a chicken stock cube 1 x 400g tin of chopped tomatoes 1 tbsp tomato purée Salt and black pepper Pinch of sugar Basil leaves (optional) 1 Bring the stock or water to the boil over a medium heat. Add a pinch of salt and the rice and cook on a low heat until the rice is tender but not overcooked. Drain and allow the rice to cool. 2 Mix in the Parmesan, one egg and some salt and pepper. Spread the mixture on a tray and chill in the fridge for two hours. 3 Taking one tablespoon at a time in the palm of your hand, form the rice into a nest. Put a little of the filling in the centre and form it into a ball. Wetting your hands a little will help with this. 4 Place the flour, the remaining egg and breadcrumbs in three separate bowls, whisking
the egg lightly. Roll each rice ball in the flour, then the egg, then the crumbs. 5 Shallow- or deep-fry the balls until they are light golden. At this stage they can be kept in the fridge for a day or two. 6 Preheat the oven to 180˚C/160˚C fan/gas mark 4. For the tomato sauce, heat some oil in a pan over a medium heat and cook the onion for five minutes. Add the garlic and cook for one minute, then add the stock cube, chopped tomatoes and tomato purée. Season with salt and pepper and add sugar and basil to taste. Blitz the mixture using a stick blender or food processor. 7 Heat the rice balls in the oven for five minutes, then serve in the tomato sauce.
Per Serving 651kcals, 30g fat (8.5g saturated), 75.5g carbs, 5.3g sugars, 20.2g protein, 4.4g fibre, 0.620g sodium
Easy Food 81
Get stuck into this homemade southern "fried" chicken with coleslaw
SOUTHERN "FRIED" CHICKEN ‘N’ SLAW Serves 3-4 For the coleslaw: ½ medium head of white cabbage, shredded 1 carrot, shredded ½ red onion, sliced 70g mayonnaise 40g plain natural yoghurt 1 tsp Dijon mustard 80ml cider vinegar 1 tbsp sugar Salt and black pepper For the chicken: 3 tbsp dried oregano 3 tbsp dried thyme 1½ tbsp cumin 3 tbsp ground white pepper 1½ tbsp salt 320g plain flour 3 eggs 12 chicken drumsticks (or a mixture of drumsticks and thighs), skinned 1 In a large bowl, combine the shredded cabbage, carrot and onion. 2 In a separate bowl, whisk the mayonnaise, yoghurt, mustard, vinegar and sugar until blended. Season with salt and black pepper to taste. 3 Pour the mixture over the vegetables toss well to coat. Place in the fridge until ready to serve. 4 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 5 In a bowl, combine the oregano, thyme, cumin, pepper, salt and flour. Beat the eggs in a second bowl. 6 Working one at a time, dip the chicken pieces into the beaten egg, then into the flour mixture. Dust any excess flour off the chicken. 7 Place a wire rack over a baking tray (tip – use the rack from the grill) and place the coated chicken on top. 8 Bake for 20 minutes, then remove the chicken from the oven and allow to rest for 10 minutes. 9 Serve the chicken with coleslaw and some chunky chips. Per Serving 734kcals, 19.5g fat (4.6g saturated), 85g carbs, 9.6g sugars, 53.8g protein, 8.9g fibre, 2.988g sodium
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Experience luxury for less
For sales enquiries please contact firstname.lastname@example.org EF106_83_Pigsback_AD.indd 83
PICK A SIDE Are you a sweet waffle traditionalist, or would a savoury creation convert you?
Sweet Banana and peanut butter chocolate chip waffles Makes 6 240g plain flour 1Â˝ tsp baking powder 50g brown sugar 180g smooth peanut butter 1 ripe banana, mashed 1 egg 370ml milk 60g dark chocolate chips Butter, to cook To serve: Banana slices Chopped peanuts Chocolate sauce 1 Whisk the flour, baking powder and brown sugar together in a large mixing bowl. 2 Blend the peanut butter, mashed banana, egg and 120ml of the milk in a blender or food processor until mostly smooth. 3 Whisk this mixture into the dry ingredients until just blended. Whisk in the remaining milk until smooth. 4 Fold in the chocolate chips. 5 Heat a waffle iron. When it is ready, spread around a bit of butter to coat. Add one-sixth of the waffle batter and close the iron. 6 Cook for 4-5 minutes, until smoke stops rising from the iron. Repeat with the remaining batter, coating the iron each time with butter. 7 Serve warm and top with banana slices, chopped peanuts and a drizzle of chocolate sauce to serve. Per Serving 479kcals, 22.3g fat (7.1g saturated), 59.5g carbs, 21.6g sugars, 15.6g protein, 3.4g fibre, 0.06g sodium
84 Easy Food
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cooking for fun sweet or savoury
Savoury Cheddar-jalape単o waffles with barbecue chicken Makes 6 160g polenta 120g plain flour 50g caster sugar 4 tsp baking powder 1 tsp salt 1 tsp chilli powder 80g Cheddar, grated 2 spring onions, chopped, plus extra to serve 1 jalape単o pepper, deseeded and finely chopped, plus extra to serve 2 eggs 250ml milk 60ml vegetable oil Butter, to cook (or cooking spray) To serve: 300g roast chicken, warmed and shredded 80g sweetcorn 100g barbecue sauce 1 Combine the first six ingredients in a bowl. Fold in the Cheddar, spring onions and jalape単o. 2 Whisk together the eggs, milk and oil. Make a well in the centre of the dry ingredients and add the liquid mixture, stirring until just combined. 3 Heat a waffle iron. When it is ready, spread around a bit of butter to coat (or lightly coat with cooking spray). Add one-sixth of the waffle batter and close the iron. 4 Cook for 4-5 minutes, until smoke stops rising from the iron. Repeat with the remaining batter, coating the iron each time with butter. 5 While the waffles cook, toss the cooked chicken with the sweetcorn and barbecue sauce until coated. Serve on top of the hot waffles with extra spring onion and jalape単os.
Per Serving 709kcals, 22.4g fat (5.2g saturated), 87.4g carbs, 23.5g sugars, 40.8g protein, 3g fibre, 1.1g sodium
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Easy Food 85
YOURSELF! Make the most of those rare moments alone and whip up this delightfully easy and versatile rhubarb sauce
Try these pastry triangles with rhubarb sauce: thaw a sheet of puff pastry and slice into triangles. Heat some butter in a large frying pan over a medium-high heat and cook the triangles for 4-5 minutes per side until the pastry is puffed and golden, then use them to dip into the rhubarb sauce.
Add two tablespoons of the rhubarb sauce to the bottom of a glass and top with some bubbly for a rhubarb mimosa. If you prefer it smooth, just strain the sauce to remove any of the pulp before adding it to the glass.
Sweet and tart rhubarb sauce Makes 300ml
60g sugar 60ml water 225g rhubarb, sliced 1 tsp lemon zest 1 Combine the sugar and water in a saucepan and bring to the boil. 86 Easy Food
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2 Add the rhubarb and cook, stirring frequently, for 5-10 minutes or until the rhubarb is tender and the mixture has thickened. 3 Remove from the heat and stir in the lemon zest. Serve warm or at room temperature.
Per Serving 68kcals, 0.1g fat (0g saturated), 17.7g carbs, 15.6g sugars, 0.5g protein, 1g fibre, 0g sodium
Combine a crushed meringue nest, some whipped cream and rhubarb sauce in a glass for a simple rhubarb fool. SEPTEMBER 2015
THE IRISH QUALITY
FOOD & DRINK Awards 2015 FINALISTS Irish Quality Food and Drink Awards 2015 irish.qualityfoodawards.com
The shortlisted products for the Irish Quality Food and Drink Awards final have been announced!
organised into two sections: Quality Food Awards – products for the multiple and independent grocery retail market; and Quality Drink Awards – alcoholic drinks for the retail sector.
asy Food is delighted to be the consumer-media partner of the Irish Quality Food and Drink Awards again this year. We are huge fans of these awards because they celebrate the best of Irish ingredients – which is the very foundation on which Easy Food is built. Following three weeks of judging over 1,000 entries, the shortlisted products for the 2015 awards have been announced! This was also the first year for the Irish Café Quality Food and Drink Awards, which were established to recognize the increasing demand for quality but affordable own-label and branded ranges in the Irish café industry. What are the Irish Quality Food & Drink Awards? Now in their third year, the IQFAs set out to recognise excellence in food and drink product development from a wide variety of companies across Ireland. The awards themselves are
EF106_87_Irish quality Food Awards.indd 87
Who can enter? The awards were open to all food and drink retailers, producers and manufacturers across the Republic of Ireland and Northern Ireland. How does a product make it to the shortlist? Panels of experts from across the food and drink industries gathered to judge different categories at Dublin Institute of Technology’s School of Culinary Arts and Food Technology, where they discussed and rated each product entry. Over 350 products across 85 different categories made it to the prestigious shortlist this year, all with a chance to win at the September awards ceremony in Dublin’s Mansion House. Tesco Ireland Small Producer of the Year Five products have been shortlisted for this prestigious award: Kari Tropical (Spice Devils) Lemon Curd (Crossogue Preserves) Madagascan Vanilla Greek Style Yoghurt (Clandeboye Estate Yoghurt) Orange and Almond Cake (Wildberry Bakery) Organic Green Tea Chai (Solaris Tea)
In addition to the award, Tesco Ireland will provide the winner with a prize of €2,500 and a place on the next Tesco Taste Bud supplier development programme run in partnership with Bord Bia. Since its launch in 2012, nearly 70 Irish food and drink companies have joined the supplier development programme, recording over €30 million worth of sales in Tesco stores. The winning small producer will receive mentoring from the Taste Bud team and participate in a seven-month programme of workshops helping the company to secure, grow and maintain a listing with Tesco. The awards are also sponsored by the Coeliac Society of Ireland, who played an important role during the stringent judging process of the ‘Free From’ categories, Dairymaid and Invest Northern Ireland.
For the full list of shortlisted products or more information, visit irish.qualityfoodawards.com. IrishQualityFoodAwards @IrishQFAs #IQFA
Easy Food 87
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
IN THIS SECTION MAKE-AHEAD LUNCHBOXES P90
Save time in the mornings with these handy ideas
EF106_XX Intro Pages.indd 89
A BIT OF BENTO P96 Have fun with this bento-style lunchbox
ETHNIC EATING P98
Our Home Ec expert discusses Ireland's burgeoning fascination with foreign foods
EASY JUNIORS P101
Make these easiest-ever sausage rolls, perfect for your lunchbox or as an after-school treat!
Easy Food 89
Top laTsipt for 2-3
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ill These w or can e fridge th in days pped ra idually w be indiv frost e d t en: jus and froz before e night them th . e eaten theyâ€™ll b
Save time in the mornings with these handy ideas
90 Easy Food
EF106_90-94_Make-ahead Lunches.indd 90
kids' kitchen school lunches
Ham and cheese muffins Makes 12
250g plain flour 2 tbsp sugar 1 tbsp baking powder 2 eggs, beaten 240ml milk 60g unsalted butter, melted 5 slices of ham, chopped 120g Cheddar, grated, plus extra for topping Black pepper 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a 12-cup muffin tin with paper cups and set aside. 2 In a medium bowl, whisk together the flour, sugar and baking powder. 3 In a separate bowl, combine the eggs, milk, and butter. Stir the wet ingredients into the dry until well combined. 4 Once the batter is smooth, fold in the ham and cheese. Season with a little black pepper. 5 Spoon the batter into the paper cups, filling them about three-quarters of the way. Sprinkle some more cheese over the top. 6 Bake for 16-18 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove from the oven and cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Per Serving 178kcals, 7.1g fat (3.9g saturated), 20.2g carbs, 3.1g sugars, 8.2g protein, 0.7g fibre, 0.264g sodium
Veggie-packed frittata slices
3 tbsp olive oil 2 large handfuls of baby spinach 1 large onion, finely chopped 2 carrots, grated 1 courgette, grated 120g Cheddar, grated 9 eggs, beaten Salt and black pepper 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 14 x 26cm rectangular baking dish with parchment paper. www.easyfood.ie
EF106_90-94_Make-ahead Lunches.indd 91
2 Heat one tablespoon of olive oil in a large pan and cook the spinach until wilted. Transfer the spinach to a bowl and set aside to cool. 3 Add another tablespoon of oil to the same pan and cook the onion for 5-6 minutes until soft and translucent. Add the grated carrot and cook for 3-4 minutes until soft. Set aside. 4 Squeeze the excess water from the grated courgette and the wilted spinach. Chop the spinach finely. 5 In a large bowl, combine the onion mixture with the courgette, spinach and cheese and season. Place this mixture into the baking tray
p Frittata acked in can be p d bags an sealable to p u r frozen fo onths. three m in an even layer. Pour over the beaten eggs. 6 Bake for around 40 minutes or until golden and set all the way through. 7 Allow to cool in the tin before turning out and slicing into eight rectangles.
Per Serving 140kcals, 9.7g fat (2.4g saturated), 5.2g carbs, 2.4g sugars, 8.9g protein, 1.4g fibre, 0.183g sodium
Easy Food 91
Top Tuirgpers, cook
e the b en To freez cool, th allow to d n a n a m the tray d a baking ove place on en, rem hen froz to g a b freeze. W le a sealab frost e them to D r. e z the free re store in ight befo hly overn . x o b thoroug h in a lunc packing
92 Easy Food
EF106_90-94_Make-ahead Lunches.indd 92
kids' kitchen school lunches
Mini burgers with veggie couscous Makes 10 mini burgers
280g couscous 500g minced beef 1½ tsp ground cumin 1½ tsp dried oregano Salt and black pepper 4 tbsp olive oil 6 spring onions, sliced 200g cherry tomatoes, halved 100g Feta, crumbled 1 cucumber, seeds scooped out and flesh chopped 3 tbsp lemon juice
Refrigera for chicken o c oked r s y e da o up to fiv al u id iv d in freeze in . portions
To serve: Hummus 1 Place the couscous in a large bowl and pour 360ml boiling water over the top. Cover and stand for 5-6 minutes, then fluff with a fork. 2 In a bowl, mix the beef with the cumin, oregano and some seasoning. Divide into 10 portions and form into small patties. 3 Heat one tablespoon of the oil in a large pan over a medium heat. Cook the burgers in batches for 5-6 minutes per side, or until cooked throughout. 4 Toss the couscous with the spring onions, tomatoes, Feta, cucumber, lemon juice, remaining olive oil and some salt and pepper. 5 Pack 1-2 mini burgers in a lunchbox with some couscous and a small pot of hummus. Per Serving 231kcals, 9.1g fat (2.9g saturated), 20.9g carbs, 1.5g sugars, 16.1g protein, 1.9g fibre, 0.135g sodium
Shredded BBQ chicken Sloppy Joes Serves 8-10
500g boneless, skinless chicken thighs 1 tbsp olive oil 1 large onion, diced 2 garlic cloves, crushed 2 tsp smoked paprika 2 tsp salt Black pepper 360ml barbecue sauce To serve: Coleslaw www.easyfood.ie
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Lettuce Mini white rolls 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Pat the chicken thighs dry with a few sheets of kitchen paper. 2 In an ovenproof casserole dish, heat the olive oil over a medium heat on the stove. Cook the onion for five minutes or until soft, then add the garlic and smoked paprika and cook for 30 seconds. Stir in the salt and a few generous grinds of black pepper. 3 Add the chicken and stir to mix well with the onion. Pour in the barbecue sauce and bring to a simmer. 4 Cover the pot with a lid and place in the oven for 90 minutes until extremely tender.
5 Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken finely. 6 Meanwhile, put the sauce back on the stove over a high heat, uncovered. Bring to a boil and reduce until thick. Pour the thickened sauce over the chicken and stir together. 7 Pack a tub of chicken in a lunchbox with coleslaw and a wholemeal bap for on-the-spot assembly into BBQ chicken Sloppy Joes.
Per Serving 355kcals, 13.3g fat (3.3g saturated), 15.6g carbs, 10.6g sugars, 40.8g protein, 0.7g fibre, 1.012g sodium
Easy Food 93
Cheesy tuna pasties
1 x sheet of prepared frozen puff pastry, thawed 1 x 160g tin of tuna in oil, drained 2 spring onions, chopped 50g Cheddar, grated 1 egg, beaten
These en baked, th nd a d le o co n froze .
1 Preheat the oven to 200ËšC/180ËšC fan/ gas mark 6 and line a large baking tray with parchment paper. 2 Unroll the pastry sheet and cut into six equal pieces. 3 In a bowl, mix the tuna with the spring onions and the Cheddar. 4 Divide the mixture between the pastry rectangles, putting it just off centre on each one and leaving a 1cm border around the cheesy tuna filling. 5 Brush the pastry edges lightly with beaten egg and fold the pastry over the filling, pressing firmly around the edges to seal. 6 Trim the sealed sides with a sharp knife and make a small slit in the top of each one. Crimp the edges with a fork to seal and place the pasties on the prepared baking tray. Brush the tops with beaten egg to glaze. 7 Bake for 15 minutes until golden brown. Cool to room temperature and pack into lunchboxes with crunchy side salads. Per Serving 434kcals, 26.5g fat (7g saturated), 24.8g carbs, 0.7g sugars, 23.1g protein, 0.9g fibre, 0.273g sodium
Per Serving 188kcals, 0.7g fat (0g saturated), 43.2g carbs, 5.8g sugars, 4.9g protein, 7.7g fibre, 0.309g sodium
x 94 Easy Food
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Now you can make authentic Japanese sushi in minutes. The step-by-step Obento sushi Kit provides everything you need to create a perfect Japanese Sushi at home. Simply add your favourite mix of fresh ingredients and enjoy restaurant-quality sushi rolls. Obento in products in your Ethnic Store today. Look for the Obento Sushi Kit and other premium Obento products your local supermarket today. Visit our website more information on Obento ‘s and range of quality and recipe ideas. Available in manyforDunnes Stores, Supervalu stores Independent supermarkets
nationwide including Nolan’s Clontarf, JC’s Swords and Joyce’s Supermarkets Galway. Available in select stores nationwide including JC’s Swords and some Supervalu stores. For your local stockist please ask in store or email email@example.com www.orientalmerchant.eu
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20/08/2015 04/12/2013 13:50 17:15
A BIT OF
Have fun with lunchboxes and try this Japanese-style bento from Home-Cook Hero winner Fiona Uyema!
se Food Japane asy e Mad E yema U a n io By: F by d Publishe ss re P r Mercie 8 1 /£ 9 .9 €24
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kids’ kitchen bento lunchbox AWARDS
iona Uyema was the winner of the Cáca Milis category at the 2013 Home-Cook Hero Awards for her Pandan Roulade, and we’re delighted to see her cooking career reaching new heights! Her first cookbook, Japanese Food Made Easy, draws on her experiences of living in Japan for three years with a homestay family. From watching her host mother cook in a tiny kitchen, Fiona learned that flavoursome, well-balanced meals can be easily prepared with minimal fuss. She was particularly impressed by the bento culture, and how much thought went into a packed lunch in Japan.
WHAT IS BENTO? A bento is a Japanese-style packed lunch, consisting of a range of items from the different food groups.
HOW IS IT PACKED? Since the bento box is divided into different compartments, various dishes can be stored in the box together, giving a nutritionally balanced meal that also looks appealing. Japanese parents tend to make their children’s bento very animated and colourful; try using a cookie cutter to make vegetables and fruit into different shapes such as flowers or stars.
WHY TRY A BENTO? This is a great way to make a healthy lunch appealing to children, especially fussy eaters. When you take just a bit of time to pack this ahead of time, you can be sure your little one is eating a wholesome and parent-approved meal.
TRY THIS BENTO AT HOME! Protein: Ebi furai (fried panko prawns) with lemon wedges and mayonnaise dip Carbohydrate: Japanese-style rice Vegetable: Cucumber and carrot sticks (or make fun shapes) Fresh fruit: Mandarin
JAPANESE-STYLE RICE Japanese rice is a type of short-grain rice that has to be washed to remove the excess starch. Place the measured rice in a bowl, cover with cold water and gently rub the grains against each other using your hands. Drain the rice, add more water and repeat 2-3 times until the water runs almost clear. Place the washed rice in a sieve to drain any excess water before cooking. www.easyfood.ie
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EBI FURAI (FRIED PANKO PRAWNS) WITH JAPANESE-STYLE RICE Serves 4 (makes 12 panko prawns) 12 large uncooked prawns, peeled and de-veined Plain flour, to coat 1-2 eggs (depending on prawn size), beaten and seasoned with salt and pepper Panko breadcrumbs, to coat Vegetable oil, for frying For the rice: 320g Japanese rice 600ml cold water 1 Transfer the washed rice to a heavy saucepan. Add the water and slowly bring to a boil over a medium-high heat. 2 Once the water is boiling, reduce the heat to medium-low and cover with a lid. Cook for another six minutes until the water has been fully absorbed. Remove from the heat and leave, covered, to stand for another 10 minutes. 3 Gently fold the rice with a spatula. 4 Meanwhile, wash the prawns under a cold
running tap and pat dry with kitchen paper. 5 To straighten the prawns, make a few incisions in the belly starting in the middle and working towards the tail. 6 Place the flour, beaten egg and panko into three separate bowls. 7 Coat the prawns in flour, then egg and finally in panko breadcrumbs. Use your hands to lightly press the panko onto the prawns. 8 In a large, heavy-based saucepan, heat the oil to 170ºC. Check the oil temperature by placing some panko in the oil. If the panko floats to the top of the oil and sizzles, turning a golden brown colour slowly, then it’s at the right temperature. If the panko turns a golden brown colour immediately, the oil is too hot. 9 Gently place the panko-coated prawns in the oil and deep-fry for a few minutes or until golden brown. 10 Arrange the cooked prawns on kitchen paper to absorb any excess oil. 11 Serve immediately with the rice or leave to cool and pack in a bento box.
Per Serving 491kcals, 11.1g fat (3.3g saturated), 80.8g carbs, 0g sugars, 14.5g protein, 1.6g fibre, 0.16g sodium
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types of rice
Kelly Doolan of Tullamore College, Co. Offaly, talks us through Ireland’s burgeoning love for foreign foods
thnic cuisine has become increasingly popular in recent years. This is mainly due to influences from other cultures through travel abroad and TV programmes, as well as an increase in immigrants from other cultures moving to Ireland and bringing with them traditional cuisines and increasingly available ethnic ingredients.
Mainland China is vast in size and its climate is varied, having a ma jor impact on lifestyle, food choices and availability. The South enjoys tropical weather, meaning that much cooking is done outside and the food tends to be quick, light and often vegetarian. In contrast, Northern China is too cool for rice to grow well and wheat is the preferred staple, used in plenty of noodles and breads. In the West, tiny red chillies are used abundantly, while food choices in the East include more stews, soups and casseroles.
KEY CHINESE INGREDIENTS AND FLAVOURS: • Chillies: In general, the larger the chilli, the milder the flavour. Remove the seeds for a milder flavour, but be careful as the seeds and flesh 98 Easy Food
can often ‘burn.’ Wear gloves during preparation or wash your hands immediately afterwards. • Chinese five-spice powder: A flavouring made from star anise, pepper, fennel, cloves and cinnamon. • Soy sauce: Light soy is used commonly with fish, poultry and vegetables, while dark soy is preferred for red meats and wherever a deep colour is preferred. • Hoi-sin sauce: A classic barbecue sauce used as an ingredient or dip. • Oyster sauce: Fresh oysters are steamed and their juices and meat combined to produce a sauce used to enhance the flavour of meat and vegetable dishes.
• Long grain rice – these long and slender grains are four to five times as long as they are wide. The perfect choice for side dishes, main dishes or salad recipes. • Short grain rice – these almost round shaped grains tend to cling together when cooked. Great for stir-fry recipes and puddings. • Brown rice – when cooked, it has a slightly chewy texture and a nut-like flavour. Brown rice is a natural source of bran. It takes longer to cook than white rice. • Parboiled rice – unmilled rice is soaked, steamed and dried before milling to make parboiled rice. Somewhat firmer in texture, it separates easily when cooked. • White rice – this rice has been completely milled and polished, removing the bran layer. It takes about 15 minutes to cook. • Arborio rice – this type of rice is best to use for risotto as it gives a nice creamy texture once cooked.
Rice is n
steamer and strainer, a cleaver, a pestle and mortar and a food processor.
TOP TIP! When cooking in a wok, cut all meat and vegetables to a similar size and shape to allow them to cook for the same pan, deep ovenproof dish, wooden spoon. amount of time. POPULAR CHINESE DISHES:
1 Preheat the oven to 180°C/gas mark 4. Heat the oil in a large frying pan over a high heat. Put the chicken into the pan and cook for four minutes on both sides until lightly browned. Remove the chicken from the pan and set aside on a plate. 2 Cook the onion and garlic in the pan for three to four minutes. Then place the onion, garlic, chicken, brown rice, lemon
Chicken with lemon • Starters: Chicken andrice, sweetcorn and garlic 4 soup, noodleServes soup, spring rolls, prawn 1tbsp olive oil 4 chicken breasts, skinned and cut crackers, sesame prawn toast. juice, chicken stock and lemon quarters into chunks into a deep ovenproof dish, and bake in 1 onion, chopped • Main courses: Sweet and sour pork, the oven for 20 minutes. 3 garlic cloves, chopped the dish from the oven. Add 420g cooked brown rice chow mein, beef and black pepper3theRemove cooked peas, season and garnish with 4tbsp lemon juice fresh parsley. 750ml hot chicken stock stir fry,1 lemon, hoisin lamb, Szechuan quartered Questions: 1 cup cooked peas prawns, aromatic roast 1 Name four different types of rice. salt and pepper 2 Why is salt sometimes used when freshly chopped parsley, to garnish duck, barbecue cooking rice? Equipment: Tablespoon, sharp knife, spare ribs. Fat 6g Carbs 37g Energy 322kcal chopping board, measuring jug, cup, weighing scales, large frying
De us of
26 Easy Food
KEY EQUIPMENT FOR CHINESE COOKING: • Wok: The gentlysloping sides of a wok allow the heat to spread rapidly and evenly over the surface. The shape allows for deep-frying, steaming and braising, as well as stir-frying. • Other useful equipment may include: a trivet, bamboo SEPTEMBER 2015
kids’ kitchen home economics
Thanks to its fragrance and unique flavour of spices, Indian food is one of the most distinctive world cuisines and can be broadly divided into Northern and Southern styles. The North has a cooler and wetter climate, resulting in ideal growing conditions for grass and wheat. Grazing cattle supply dairy products such as yoghurt to thicken curries and butter to fry meat. Small hand breads such as naan are popular as both a staple and an ideal scoop for the food itself. Southern India is quite different and vegetarianism is very popular; this is partially due to the influence of Hindu and Muslim cultures. No southern meal is complete without a protein-rich pulse. Southerners are never far from the coast and fish is very important in their diet. In the south, rice is much more common than wheat.
fresh herbs and spices in a mortar and pestle. Good-quality convenience pastes are available, but homemade pastes taste excellent and keep well. Tikka: This usually referes to cubes of meat skewered and marinated, but can also mean the sauce itself. Tarka: Strongly flavoured ingredients, such as garlic, cumin seeds, mustard seeds and onion, fried in oil and then added on top of food before serving. Tandoori: A cooking method referring to the use of an egg-shaped oven. Kofta: A “round ball”, one example of which is nargesi, where minced meat is wrapped around an egg.
TOP TIP! Always store spices in dark containers or in a place away from sunlight. POPULAR INDIAN DISHES: • Starters: Lentil soup, dahl cakes, samosas, onion bha ji. • Main courses: Aromatic rice, tandoori prawns, lamb tikka, chicken curry, chicken jalfrezi, green lentil curry.
curry own your ur Indian t s o H 4, with o night ure on p.6 a n a h feat c our r or try on p.55 fo la ple masa iously sim r! e c a deli arian dinn t vege
KEY INDIAN INGREDIENTS AND FLAVOURS: • Curry paste: Made from pounding
The essence and beauty of Italian cookery lies in its simplicity. Italian cookery is synonymous with pasta, pizza and tomato sauce. In Northern Italy, pasta is more commonly served with a white cheese sauce, while tomato sauces are favoured in the South.
KEY ITALIAN INGREDIENTS AND FLAVOURS:
• Prosciutto: An Italian ham that is very popular and was first made in the city of Parma.
TOP TIP! Pasta should be cooked ‘al dente,’ which means soft but still retaining a slight ‘bite’ or resistance. POPULAR ITALIAN DISHES: • Starters: Parma ham with melon, Mozzarella-stuffed tomatoes,
Mozzarella sticks, bruschetta, crostini. • Main courses: Pizza, lasagne, spaghetti Bolognese, spaghetti carbonara, potato gnocchi, cannelloni, spinach and ricotta ravioli, risotto.
Check out our reader recipe on p.81 for a southern Italian classic!
• Pasta: There are many different types of pasta available in a vast range of shapes and colours. There is also dried pasta, fresh egg pasta and the option of homemade pasta (which is easier than you might think!). • Herbs: Italian food is known for its use of herbs such as basil, oregano, rosemary, thyme, parsley and sage to develop flavours. Fresh herbs are best but the dried versions also work well. • Cheese: There are more than 400 types of cheese used in Italian cookery, Parmesan, Mozzarella and Asiago being the most well-known.
Easy Food 99
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easy easy nting
Y 2015 ISSUE 24 APR/MA
scans • Baby bath time
EAT TO BEAT YOUR PREGNANCY WOES
TAME THAT TANTRUM
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• The importance of social skills Vitamin D • Teaching
Prenatal yoga • Reducing the risk of gestational diabetes
Labour positions • Prenatal
Expert Advice Just
& BABY MAGAZINE
GNANCY IRELAND’S NO.1 PRE
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SOOTHE YOUR BABY’S COLIC
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• The importance of folic acid • Breastfe eding diet • Babies
t For You
ISSUE 25 JUNE/J ULY 2015
BABY SLEEP STRATEGIES THAT WORK
THE DOS AND DON’TS OF PREGNANCY
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• Fertility-boosting tips • Chic maternity style • Crowd-pleasing recipes • Real-life pregnancy diary
ISSUE 26 AUG/SEPT 2015
REASONS FOR CRYING PLUS SOOTHING TACTICS
Expert Advice Just For You
A TWO-NIGHT FAMILY BREAK
• Coping with you r • Weight mainten emotions ance tips • Fab maternity look • Real-life birth stor s y
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tips • How to raise a respectful child
Hormones and your fertility
• Maternity style r childbirth • Advice on sex afte • Beauty tips s • Quick dinner idea
• Your child’s vision • Back to school
IRELAND’S NO.1 MUM R ANC FO GN JUSTPRE Y&
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Watch out for the August/September issue of Easy Parenting, which is on shelf now – a must-read for all parents! Find out all you need to know about: ✔ Five reasons for crying plus soothing tactics ✔ Wonderful weaning advice ✔ Baby safety essentials ✔ Real-life pregnancy diary ✔ Chic maternity style ... plus the chance to win a 2-night family break
SIMPLE SAUSAGE ROLLS www.easyfood.ie
Easy Food 101
iors n u j Easy Food
ep! and ke Cut out
These are the easiest ever sausage rolls! Perfect for an after-school snack or a handy lunchbox favourite
SIMPLE SAUSAGE ROLLS
10 pork sausages 500g frozen puff pastry, thawed 1 egg, beaten 3 tbsp sesame seeds (optional) 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Peel the skin off of the sausages. 2 Slice the puff pastry in half lengthwise so that you have two long strips of pastry. 3 Cut each strip into five smaller rectangles. Now, you should have 10 pastry rectangles. 4 Use a pastry brush to brush a bit of the beaten egg around the edges of each rectangle. 5 Add a sausage to each pastry rectangle, then roll the pastry over the sausage so that it is closed. 6 Place the sausage rolls onto a baking tray. Brush the tops of each roll with some more of the beaten egg. Add some sesame seeds if desired. 7 Place the tray in the oven and bake for 2530 minutes until the pastry is puffed and the sausages are cooked through.
Per Serving 261kcals, 19.3g fat (5.4g saturated), 14.1g carbs, 0g sugars, 7.5g protein, 0g fibre, 0.27g sodium
x 102 Easy Food
make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
IN THIS SECTION 15 WAYS WITH TINNED FISH P104 Enjoy cheap, healthy meal ideas made from the storecupboard staples of tinned salmon, anchovies and tuna
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FREE-FROM FAVOURITES P108
We've removed the main allergens from these childapproved recipes so that everyone can enjoy them!
Easy Food 103
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Salmon, bacon and potato hash Serves 6 Cook 900g potatoes in a large pot of salted boiling water for 15 minutes or until just tender. Allow to cool for five minutes, then peel and chop into 3cm pieces. In a large pan, cook 6 rashers until crisp, then drain on a plate lined with kitchen paper, reserving about 2 tbsp bacon grease in the pan. Over a medium heat, add the potatoes to the same pan and cook for 10-15 minutes or until browned and tender. Stir in 1 sliced onion. Cover and cook over a medium heat for another 8-10 minutes. Add 400g tinned salmon to the pan along with the rashers and a handful of spinach. Sprinkle with ½ tsp cayenne pepper, season and cook for 2-3 minutes. Divide between plates and serve topped with chopped parsley and 1-2 fried or poached eggs per person.
minutes. Pour some breadcrumbs onto a small plate and coat the patties on all sides. Heat 2 tbsp olive oil in a pan on a mediumhigh heat and cook the patties in batches for 2-3 minutes per side until golden. Transfer to kitchen paper to drain excess oil and repeat with the remaining patties adding oil as needed. Serve immediately.
Salmon and cream cheese veggie wrap Serves 4 In a bowl, combine 400g tinned salmon with 230g softened cream cheese, 2 tbsp chopped chives, 2 tbsp lemon juice, 2 tbsp chopped coriander and ½ tsp dried chilli flakes. Season with plenty of black pepper. On each of 4 tortillas, divide and spread the salmon mixture to within 1cm of the edges. Lay 1-2 lettuce leaves over each tortilla. Top each one with a handful of sliced crunchy vegetables such as beansprouts,
cabbage, carrots and/or cucumber. Roll up the wrap and slice on the diagonal.
Salmon, lemon and pea risotto Serves 4 Heat 1 tbsp olive oil and a large knob of butter in a large pan over a medium heat and cook 2 crushed garlic cloves and 3 finely chopped shallots for 5-6 minutes. Add 450g Arborio rice with some salt and pepper and cook for 2-3 minutes, stirring continually. Add 1.2l chicken or fish stock one ladle at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When adding the final ladle of stock, add 340g tinned salmon, the zest of 1 lemon and a handful of frozen peas and continue to stir. When the risotto is creamy and the rice is al dente, remove from heat and stir in the juice of ½ a lemon and 60g grated Parmesan. Season to taste and serve.
Easy salmon mousse Serves 4-6 In a bowl, beat 230g softened cream cheese until smooth. Beat in 200g tinned salmon, 2 tbsp chicken stock, 2 tbsp sour cream, 1 tbsp finely chopped onion, 1 tbsp lemon juice, 1 tsp black pepper and a pinch of salt. Place in the fridge for at least four hours. Sprinkle with freshly chopped dill and serve with crusty bread or crackers, or spooned into avocado halves.
Salmon bites Serves 2 In a medium bowl, combine 170g tinned salmon with 1 tbsp Dijon mustard, 2 tbsp mayonnaise, 1 crushed garlic clove, ¼ finely chopped red onion, ½ chopped small green pepper, 1 tsp chopped dill, a pinch of cayenne pepper, 2 tbsp flour and some salt and pepper. Mash everything together with a fork. Form into small patties, place on a plate and refrigerate for 15 104 Easy Food
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Cheese and anchovy puffs Makes 12-15 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking tray with parchment paper. In a small, heavy saucepan, combine 5 tbsp unsalted butter with 150ml slimline milk and ¼ tsp salt. Bring to a boil, stirring. Add 65g flour all at once and stir vigorously. Remove from the heat and allow to cool slightly. Add 2 eggs one at a time, incorporating one fully before adding the second. Add 25g grated Gruyère and 30g grated Parmesan with ½ tsp black pepper and ½ tsp dried thyme. Add 2 finely chopped anchovy fillets and a generous pinch of cayenne pepper. Spoon the dough onto the baking tray in 2cm dollops, spaced about 1-2 inches apart. Brush with milk and scatter extra cheese across tops. Bake for 30-35 minutes, or until puffed up and golden.
Easy Caesar dressing Serves 2 In a food processor, combine 4 peeled garlic cloves, 1 tbsp Dijon mustard, 1 tbsp white wine vinegar, 2 anchovy fillets and a generous pinch of salt and whizz to mix thoroughly. Add 2 tbsp mayonnaise and blend together to form a thick base. With the motor running, add 120ml olive oil in a steady stream through the hole in the processor lid. Scrape the dressing into a bowl and season to taste with salt, pepper and lemon juice.
Baked tomato and anchovy eggs Serves 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Chop 4 large potatoes and cook
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give n be used to Anchovies ca ur vo savoury fla a salty and t ou these, with to dishes like ng ki them or ma overpowering shy. them taste fi
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them in salted boiling water for 10-12 minutes or until soft. Heat 1 tbsp olive oil in a pan over a medium-high heat and cook ½ a chopped onion for 5-6 minutes. Add 2 crushed garlic cloves and cook for 30 seconds. Stir in 400g tinned tomatoes and 3 tbsp tomato purée. Add 1 tbsp smoked paprika, 1 tsp dried oregano and 3 tbsp vegetable stock. Add the potatoes and cook for 2-3 minutes until coated. Add 4 tinned anchovy fillets, stirring as you add each one. Season with black pepper and transfer to two ovenproof dishes. Using a spoon, create a small well in the middle of each one and crack an egg into each well. Bake for 10 minutes or until the egg white is cooked. Top with grated cheese and olive oil and serve with toast.
Herby Italian salsa verde Serves 4 In a food processor or blender, combine 1 bunch flat-leaf parsley, 2 anchovy fillets, 1 tbsp white wine vinegar, 1 tbsp lemon juice, 1 tbsp lemon zest and 2 peeled garlic cloves. Pulse until the parsley and
garlic are minced. Season with salt and pepper. With the motor running, stream in 160ml olive oil and whizz until combined. Taste and add more salt or pepper if necessary. Serve as a sauce for chicken, fish or pork.
Larder linguine with garlic chilli breadcrumbs Serves 2 Heat a cast iron or heavy-based pan and toast 70g fresh breadcrumbs in 1 tbsp olive oil until golden brown. Set the crumbs aside in a bowl. Cook 200g linguine in salted boiling water according to the package instructions. Five minutes before the pasta is cooked, heat the oil from a tin of anchovies in a pan over a medium-high heat. Cook 4 crushed garlic cloves and 1 tsp chilli flakes for 1-2 minutes. Add 50g anchovy fillets and use a wooden spoon to squish them until they have broken down. Add 1-2 ladles of pasta cooking water so the mixture forms a creamy purée. Add the pasta with plenty of black pepper and 1 handful of chopped parsley. Stir through the breadcrumbs and serve.
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Ceviche-inspired tuna salad Serves 2 In a medium bowl, combine ½ a finely chopped red onion, a pinch of salt and pepper, the juice of 1 lime and 1 tsp olive oil. Mix in 2 tbsp chopped coriander, 1 finely chopped green chilli, 213g tinned tuna (drained), 1 deseeded and chopped tomato and 3-4 drops of Tabasco. Add more salt and lime juice if needed. Cover and marinate in the fridge for at least 30 minutes. Top with fresh sliced avocado and serve with crackers.
Tuna melt courgette boats Serves 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. Slice 2 courgettes in half lengthways and use a teaspoon to scoop out the centres. Brush the four halves with olive oil and roast for 15-20 minutes until just tender. In a bowl, mix together 213g tinned tuna, 1 chopped celery stalk, ¼ chopped red onion, 1 tbsp fresh chopped dill, 1 tbsp olive oil and the juice of ½ a lemon. Turn
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the grill on to a high heat. Fill the courgette halves with the tuna mixture and top with grated Parmesan. Grill for 2-3 minutes or until the cheese is golden brown and crispy.
Sun-dried tomato and tuna penne Serves 4 Cook 350g penne in boiling salted water according to the package directions, then drain and set aside. Heat 1 tbsp olive oil in a pan over a medium-high heat. Add 2 crushed garlic cloves and ½ tsp chilli flakes and cook for 1-2 minutes. Stir in 400g tinned tuna, 12-16 chopped sun-dried tomatoes and the juice of ½ a lemon. Season with salt and black pepper and cook for 3-4 minutes until the tomatoes are tender. Add the cooked pasta with 1 tbsp chopped parsley and a handful of grated Parmesan, tossing to coat. Divide between plates and scatter with extra Parmesan.
Sesame tuna patties Makes 12-14 In the bowl of a food processor, combine 450g tinned tuna, 60g breadcrumbs, 2
peeled garlic cloves, 1 tbsp soy sauce, a 3cm piece of peeled ginger, 1 handful of fresh coriander, 1 roughly chopped red chilli and a pinch of salt. Whizz to combine thoroughly. Shape the mixture into small patties and chill for 30 minutes. Place 4 tbsp sesame seeds on a plate. Press both sides of the patties into the seeds. Heat 1 tbsp vegetable oil in a pan over a medium heat and cook in batches for 3-4 minutes per side until golden brown. Transfer to kitchen paper to drain, then serve with sweet chilli sauce in pittas, over noodles or with salad.
Simple tuna and mixed bean salad Serves 4 In a large bowl, combine 2 x 400g tins of mixed beans, 340g tinned of tuna, 2 handfuls of halved cherry tomatoes, 8 chopped, pitted black olives, 1 chopped red chilli, 2 crushed garlic cloves, 2 chopped shallots and 4 tbsp chopped fresh parsley. Drizzle 3 tbsp oil and 3 tbsp lemon juice over the salad and season with salt and pepper. Toss to coat and serve on a bed of rocket with some crusty bread.
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Home-Cook Hero Awards!
Entering the Easy Food Home-Cook Hero Awards has never been easier – just click the Home-Cook Hero tab on the easyfood.ie homepage, and you’ll be directed to the Home-Cook Hero website. You’ll find information on the categories to enter, as well as recipes and photos from last year’s winners. You can even watch the full TV show of the awards, which was broadcast on TV3!
€1,000 WORTH OF PR IZES!
ARE YOU A HERO IN YOUR KITCHEN?
Just click the Enter Here tab to enter your recipe through the Home-Cook Hero website. Don’t forget, you can always fill out and post the form on p.23 to us!
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We’ve cut out the main allergens from these child-approved recipes, so they’re safe to eat and fun to make!
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What is a food allergy? A food allergy is when the immune system generates an adverse reaction to specific proteins found in food. Symptoms of a food allergy can range from moderate, such as tingling in the mouth and a skin rash, to life threatening, such as a severe swelling of the throat that makes it difficult to breathe. The foods that most commonly cause an allergic reaction in children are:
How do I know if my child has a food allergy? It’s important to know the difference between a food aversion, intolerance and allergy. Food aversion: This has a psychological component and happens when a child feels ill if s/he is aware a certain food has been eaten. Food intolerance: This is a type of food sensitivity, when a certain food will make a child physically ill. Food allergy: A type of food sensitivity where a child feels physically ill because of an autoimmune reaction to a food.
Common symptoms • Tingling or burning sensation in lips and mouth • Swelling of lips or face • Itchy, blotchy skin rash • Wheezing • Nausea • Abdominal pains • Vomiting • Diarrhoea • Streaming eyes or nose Anaphylaxis is a more severe reaction that results in swelling, difficulty breathing and low blood pressure. This is a medical emergency and should be treated immediately.
Diagnosis The only way to know if a child has a food allergy is to talk to your doctor who can refer your child for testing. Be prepared to have answers for the following: • The type of symptoms your child experiences. • How long it takes for symptoms to develop after eating the food that caused the reaction. www.easyfood.ie
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• The type of food that caused the reaction, whether it was raw or cooked, and whether it was eaten at home or elsewhere. Do not eliminate food from your child’s diet without proper testing. A recent UK study found that only one in four children whose parents suspected they had a food allergy were actually allergic; removing a food group unnecessarily can have adverse affects on your child’s health and development.
Treatment If your child is diagnosed with a food allergy, you’ll need to be aware of each ingredient in any meal to prevent a reaction, but also be prepared with an emergency care plan in case of exposure to the offending food.
Reading food labels Be aware of 'may contain' labels, such as 'may contain traces of peanut'. Manufacturers sometimes put this label on their products to warn consumers that the food may have become contaminated with another food product during the manufacturing process.
Under European Union law, any pre-packaged food or drink that is sold in Ireland must clearly state on the label if it contains any of the following ingredients: • Celery • Cereals that contain gluten (including wheat, rye, barley and oats) • Crustaceans (including prawns, crabs and lobsters) • Eggs • Fish • Lupin (these are common garden plants and the seeds from some varieties are sometimes used to make flour) • Milk • Molluscs (including mussels and oysters) • Mustard • Tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts) • Peanuts • Sesame seeds • Soybeans For more information, visit www.hse.ie. Easy Food 109
Fluffy pancakes Serves 8 230g rice flour 80g potato or tapioca flour ½ tsp xanthan gum 1 tbsp sugar 4 tsp gluten-free baking powder 1 tsp salt 370ml water 60ml vegetable oil 120ml applesauce (or 1 mashed banana) For the egg replacement: 4½ tbsp water 4½ tbsp vegetable oil 1 tbsp gluten-free baking powder
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For the berry sauce: 250g blueberries and raspberries 3 tbsp caster sugar ½ tsp lemon juice 1 Whisk together the ingredients for the egg replacement and set aside for the pancakes. 2 Mix all the dry ingredients together, then stir in the wet ingredients, including the egg replacement. 3 Heat a non-stick frying pan over a mediumhigh heat and drizzle over a bit of oil. When hot, ladle in small portions and cook for 3-4 minutes. 4 Meanwhile, heat all of the ingredients for the berry sauce in a small saucepan over
a medium-low heat, stirring frequently until the berries burst and the mixture is saucy. 5 When bubbles appear in the centre of the pancakes, flip them over and cook for another 1-2 minutes until golden brown. 6 Serve the pancakes with plenty of warm berry sauce drizzled over. Per Serving 320kcals, 15.2g fat (3g saturated), 44.1g carbs, 10.2g sugars, 2.7g protein, 2.9g fibre, 0.98g sodium
AUGUST/SEPTEMBER SEPTEMBER 2010 2015
larder luckmake counter intelligence it healthy allergy-safe
Oatmeal cookies Makes 24 220g pitted dates 60ml coconut oil 50g Demerara sugar 60ml water 120g apple sauce ¾ tsp gluten-free baking powder 2 tsp cinnamon 500g pure (gluten-free) oats 250g raisins 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. Combine the dates, oil, sugar and water in a saucepan and bring to the boil. Cook for two minutes, then reduce the heat and simmer for eight minutes or until the dates are soft, stirring to avoid sticking. Be careful as the mixture gets very hot. 2 Purée the mixture in a food processor until a paste forms. Scrape down the sides of the bowl, then add the apple sauce and pulse to combine everything together. 3 Add the baking powder and cinnamon. Pulse to combine. 4 With the blade running, gradually add the oats and mix until incorporated. 5 Stir in the raisins. 6 Scoop tablespoon-sized amounts of the mixture onto the baking tray and flatten slightly. Bake for eight minutes, or until lightly golden. Per Serving 162kcals, 2.4g fat (2g saturated), 17.9g carbs, 14.5g sugars, 2.9g protein, 3.1g fibre, 0.027g sodium
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Patty Ahern "This was really tasty and wouldn’t make anyone feel as if they were 'stuck' with allergy-safe food. I left out the chilli as my kids aren’t very good with spicy food, but if I were making this for more heat-friendly palates I would definitely leave it in. I think these noodles would also be delicious with salmon rather than chicken and am going to try that next time. Quick, easy and full of flavour – two thumbs up!"
Asian noodles Serves 4 Juice of 2 limes 2 tbsp red wine vinegar 150ml vegetable oil 1 red chilli, deseeded and chopped 4 large garlic cloves, crushed 2 tbsp fresh ginger, peeled and grated A small handful of fresh basil, chopped A small handful of fresh mint, chopped 112 Easy Food
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A handful of fresh coriander, chopped 2 tbsp honey 2 chicken fillets 400g rice noodles 1 cucumber, peeled, deseed and sliced 1 small red pepper, deseeded and chopped 2 large carrots, peeled and grated 1 Combine the first 10 ingredients in a food processor and purée until smooth. 2 Add half to a sealable plastic bag with the
chicken, mixing to coat. Refrigerate for at least one hour for the flavours to combine. 3 Heat a grill pan to a medium-high heat. Shake any excess marinade off the chicken and cook for 5-6 minutes per side until cooked through. 4 Meanwhile, cook the rice noodles according to the package instructions. Drain the noodles and rinse with cold water. 5 Slice the chicken. In a large bowl, toss the noodles with the vegetables, sliced chicken and remaining marinade. Serve the noodles either chilled or at room temperature. Per Serving 633kcals, 40.1g fat (8.2g saturated), 47.3g carbs, 13.4g sugars, 22.4g protein, 4.2g fibre, 0.105g sodium
x SEPTEMBER 2015 AUGUST 2015
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1 tsp cinnamon ¼ tsp salt 1½ tsp lemon zest 120ml soy milk (or another non-dairy milk alternative) 120ml vegetable oil 100g blueberries For the egg replacement: 1 tbsp vegetable oil 2 tbsp water 1 tsp gluten-free bicarbonate of soda
Blueberry muffins Makes 12 120g gluten-free flour 60g quinoa flour ½ tsp xanthan gum 150g caster sugar 2 tsp gluten-free baking powder www.easyfood.ie
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1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a standard 12-cup muffin tin with paper liners. 2 Mix together the ingredients for the egg replacement and set aside. 3 Whisk together the first seven ingredients in a mixing bowl. 4 Whisk together the lemon zest, milk, oil and egg replacement. Stir this into the dry ingredients until combined. 5 Fold in the blueberries. 6 Divide the batter among the muffin cups and bake for 20-25 minutes until a skewer inserted into the centre comes out clean. 7 Leave to cool slightly in the tin, then transfer to a wire rack to cool completely. Per Serving 205kcals, 11g fat (2.1g saturated), 26.1g carbs, 14.1g sugars, 1.6g protein, 1.8g fibre, 0.229g sodium
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Pepperoni pizza Serves 4-6 1 tbsp active dry yeast 160ml soy milk, warmed (or other nondairy milk alternative) 1 tsp caster sugar 100g rice flour, plus extra for sprinkling 80g potato flour 2 tsp xanthan gum 1 tsp unflavored gelatin powder ½ tsp onion powder ½ tsp salt 1 tsp olive oil 1 tsp cider vinegar 1 tbsp dried Italian seasoning 300g tomato passata Gluten-free pepperoni or salami, sliced into rounds For the “cheese” sauce: 160ml soy milk (or other non-dairy milk alternative) 60g nutritional yeast 1 tbsp olive oil 1 tbsp cornflour 1 tbsp lemon juice ½ tsp salt ½ tsp paprika ¼ tsp garlic powder ¼ tsp onion powder ½ tsp black pepper 1 Place all of the ingredients for the cheese sauce into a food processor and purée until smooth. Transfer to a saucepan and bring to a boil over a medium heat. Cook, whisking constantly, for 2-3 minutes until thick. Remove from the heat and set aside. 2 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a large round baking tray with parchment paper. 3 Place the yeast, warm soy milk and sugar in a large mixing bowl and leave to prove for five minutes until frothy. 4 Using an electric mixer with a paddle attachment (or a wooden spoon), mix in the flours, xanthan gum, gelatin, onion powder, salt, oil, vinegar and one teaspoon of the Italian seasoning. Beat for 4-5 minutes; the mixture will be quite soft and sticky. 5 Trasnfer the dough onto the pan. Sprinkle with extra rice flour as you press it into a large round. 6 Bake for 10 minutes. Mix the tomato passata with the remaining Italian seasoning, then spread onto the base. 7 Drizzle or spread over the “cheese” sauce and top with the pepperoni or salami. www.easyfood.ie
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8 Bake for 20 minutes until the top has browned. Slice into wedges and serve warm. Per Serving 251kcals, 7.2g fat (1.4g saturated), 38.3g carbs, 6g sugars, 10.5g protein, 4.3g fibre, 0.496g sodium
Chicken goujons with garlic sauce Serves 4-6 50g rice flour 1 tsp garlic powder 1 tsp paprika Salt and black pepper 450g chicken fillets, sliced into strips 60ml vegetable oil For the garlic sauce: 120ml soy milk (or another non-dairy milk alternative) ½ tsp salt 1 tsp ground mustard
2 tsp garlic powder 2 tsp cider vinegar 2 tsp honey 150ml vegetable oil 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. Mix the flour with the garlic powder, paprika, salt and pepper in a bowl. Add the chicken and toss to coat lightly. 2 Arrange the chicken on the tray and drizzle over the oil. 3 Bake for 12-14 minutes until the chicken is cooked through. 4 Meanwhile, combine all of the ingredients for the garlic sauce – except for the vegetable oil – in a food processor and combine until smooth. With the blade running, slowly stream in the oil until incorporated. 5 Continue to purée until thick and creamy. Serve with the chicken goujons. Per Serving 485kcals, 38.5g fat (7.9g saturated), 11.4g carbs, 3.2g sugars, 23.3g protein, 0.7g fibre, 0.297g sodium
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Favourite sliced pan Makes 1 loaf 1 x 7g sachet active dried yeast 1 tsp caster sugar 150ml warm water 180g millet flour 190g potato flour 2 tsp xanthan gum 1¼ tsp salt 3 tbsp olive oil 1 tbsp honey ½ tsp cider vinegar 1 tbsp egg replacement, whisked with 4 tbsp water (see Fluffy Pancakes recipe, p.110) 2 tbsp dairy-free spread, melted 116 Easy Food
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1 Combine the yeast and sugar in a small bowl and add the warm water until the mixture gets foamy. Leave it to sit for 5-10 minutes to prove. 2 Combine the flours, xanthan gum and salt in a large mixing bowl. 3 Using an electric whisk with a paddle attachment (or clean hands), mix in the oil, honey, vinegar, egg replacement and yeast. Mix and knead until smooth. 4 Lightly oil a standard 900g loaf tin and line with parchment paper. Use a spatula to scrape the dough into the tin, cover loosely with a
clean tea towel and leave to prove in a warm spot for 45 minutes to one hour until the dough has doubled in size. 5 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Brush the top of the bread with the melted dairy-free spread and bake for 45 minutes until it sounds hollow when tapped. 6 Store in an airtight container. Per Serving 202kcals, 7g fat (1.1g saturated), 32.4g carbs, 2.8g sugars, 3.7g protein, 2.8g fibre, 0.302g sodium
x SEPTEMBER 2015
make it healthy allergy-safe
Pumpkin seed butter Serves 4 120g pumpkin seeds ½ tsp salt 5 tbsp rapeseed oil, plus extra for drizzling 2 tbsp honey 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. Toss the pumpkin seeds with the salt and www.easyfood.ie
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one tablespoon of oil until coated. Arrange in a single layer on a baking tray (or two) and roast in the oven for 30-35 minutes, stirring occasionally, until golden brown. 2 Pulse the seeds in a food processor until finely ground. Leave them to rest for about five minutes. 3 With the blade running, slowly drizzle in the remaining oil until incorporated. 4 Add the honey and pulse again.
5 Check the consistency and continue to pulse if you want it smoother. Be careful not to overwork it though, as the oils can start to separate.
Per Serving 395kcals, 34.8g fat (4.1g saturated), 14g carbs, 8.9g sugars, 7.4g protein, 1.2g fibre, 0.297g sodium
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Birthday cake Serves 10-12 470g gluten-free flour 350g caster sugar 2 tsp gluten-free bicarbonate of soda 2 tsp xanthan gum 1 tsp salt 250ml soy milk (or other non-dairy milk alternative) 120ml vegetable oil 2 tbsp apple cider vinegar 1 tsp vanilla extract For icing: 250g dairy-free spread 3 tbsp cocoa powder 400g icing sugar 1 tsp vanilla extract 3 tbsp soy milk (or other non-dairy milk alternative) Hundreds and Thousands
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1 Preheat the oven to 170ËšC/150ËšC fan/gas mark 3. Coat two 18cm round cake tins with cooking spray and line with parchment paper. 2 In a large mixing bowl, whisk together the first five ingredients. 3 In a separate bowl, combine the soy milk, oil, vinegar and vanilla. 4 Gradually stir the wet ingredients into the dry ones, mixing until just combined. 5 Pour into the cake tins and bake for 35-40 minutes until a skewer inserted into the centre comes out clean.
6 Beat together the dairy-free spread, cocoa powder and icing sugar for the icing until fluffy, then gradually beat in the vanilla and soy milk. 7 Leave to cool for five minutes in the tins, then turn out onto a wire rack to cool completely. Sandwich the two cakes together with some icing, then spread the rest of the icing all around the outside of the cake. Decorate with Hundreds and Thousands. Per Serving 601kcals, 23g fat (6.4g saturated), 96.1g carbs, 63.9g sugars, 3.4g protein, 4.8g fibre, 0.46g sodium
x AUGUST/SEPTEMBER SEPTEMBER 2010 2015
OUR KITCHEN to yours All the know-how you need to develop your cooking skills and become an expert in the kitchen
✳ Handy tips ✳ Fun Facts ✳ Step-by-step recipes ✳ Cooking skills EF106_119-128_The_Inside_Track new.indd 119
GET TO KNOW YOUR…FIVE KEY TASTES The key to great cooking is to balance the five flavours in each dish
TOP TIP r bitte tu a N rally often re a s food d for you! really goo roccoli, Think b routs or p Brussels sket. roc
TOP TIP ts dien Sour ingreto cool lp e h n ca o-spicy down a to . dish
BITTER Many people are sensitive to bitter flavours on their own, but they provide fantastic balance for sweetness (think how good coffee is with your morning pastry!) Need more bitterness? Add dark chocolate, coffee, horseradish, beer, anise, mustard or radicchio. Dish too bitter? Add more salt or sugar.
SOUR Even a small amount of a sour ingredient like lemon juice can brighten up a whole dish. Need more sourness? Add lemon or lime juice, sour cream, vinegar or buttermilk. Dish too sour? Add a sweet ingredient or a pinch of salt.
TOP TIP Try to ignore the in to taste for saltine stinct analyse how all th ss and e flavours are cominother g through. The key cooking is to balato great nce th five flavours in e each dish.
SALTY This isn’t about making a dish taste salty per se; rather, salt is a flavour enhancer which helps other flavours and aromas to shine. Need more salt? Add cheese, olive, soy sauce or cured meats. Dish too salty? Add water to thin out a sauce or potato to draw out some of the salt, or counteract by adding a touch of sweetness. 120 Easy Food
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TOP TIP e th m U ami is ach re to r flavou a dish for when ms just see g in to be lack g. in th e m so
TOP TIP lt sa Don’t add ract te n to cou s in a sweetnes actually n a c dish; it rate it! exagge
SWEET Like salt, sweet flavours are good for giving a savoury dish more depth. Need more sweetness? Add sugar, honey, fruit or maple syrup. Dish too sweet? Add sour ingredients such as lemon juice or vinegar.
UMAMI Naturally occurring in some foods and developed in others through slow cooking, aging, drying, and curing, umami is a savoury, meaty flavour, contributing a depth to food that salt can't provide alone. Need more umami? Add stock, Parmesan, soy sauce, fish sauce, bacon, mushrooms or tomatoes. Too much umami? Add more of the other four flavours to round it out. SEPTEMBER 2015
EAT MORE...CARROTS HIGH IN SOLUBLE FIBRE
PROTECT AGAINST MEMORY LOSS
OF THE RDA OF POTASSIUM
OF THE RDA OF VITAMIN K
113% JUST 41 CALORIES PER 100G
OF THE RDA OF VITAMIN A
REDUCES THE RISK OF LUNG CANCER AND DIABETES
Is there an easy way to peel garlic? Use the flat side of a large butcherâ€™s knife and the heel of your hand to smash it firmly against the chopping board. Slide off the papery skin and give it another smash before slicing, crushing or mincing.
DID YOU KNOW?
If eaten while breastfeeding, fennel seeds can increase the supply of milk and make it taste sweeter. Fennel is also believed to aid digestion and prevent colic.
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VEGETABLE COOKING TIMES
Broccoli (in florets)
Cauliflower (in florets)
Corn on the cob
(if already par-cooked)
Mushrooms Peas Peppers Potatoes (chopped) Spinach 122 Easy Food
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FROM THE BUTCHER'S BLOCK
DAVE LANG ANSWERS OUR QUESTIONS ABOUT CHICKEN FILLETS Q. What are the best reasons to buy chicken fillets? Most people buy them because of their convenience. You can buy one or a dozen, they only contain white meat which is high in protein and low in fat, they are good for portion control and available in various sizes. For whatever reason, Irish people far prefer chicken fillets to any other parts available. Q. What are the disadvantages of fillets as opposed to other parts of the chicken? Chicken fillets can sometimes be dry and bland compared to legs and thighs, which generally have more flavour. That’s why they are often breaded, in a sauce or with a flavouring rub. Q. What should I look for when buying them, other than the best before date? Make sure they have a uniform colour with no visible bruising, bone chips, discolouration or blood spots. If they look grey or the package is damaged in any way, don’t buy them. Q. How long can you freeze chicken fillets? They will be at their best if used within six months of freezing. Squeeze as much air out as possible and use strong packaging to
avoid freezer burn, which doesn’t affect the safety of the food but it does affect taste and texture. Write the date on anything you put into the freezer to avoid throwing away good food when you can’t remember how long it’s been frozen. Defrost on the bottom shelf in the fridge, in a bowl to catch any liquids. Q. What type of cooking are fillets best suited to? Stir-frying, baking, roasting, cut into strips and breaded for goujons, butterflied or flattened and breaded for schnitzel. You can poach them in stock or in a sauce, use them in casseroles and curries, bake them into a pie or use with leftover ham in a risotto. They are a very versatile product and there are literally millions of recipes available. Ask your Craft Butcher to slice or dice when you are buying them and he can give you storage and cooking tips. Q. I’ve heard it’s a common mistake to overcook chicken fillets and make them tough. How do I avoid this without running the risk of food poisoning? If you overcook them they will dry out. It’s handy to use a meat thermometer to be sure the internal temperature is over 75˚C, but if you don’t have a thermometer, cook the fillets in a preheated oven at 200˚C/180˚C fan/ gas mark 6 for 20-30 minutes, or under a grill for 20-25 minutes.
BOX IT UP
Use these clever tip to ensure your kids don’t get bored at lunch. UP THE COLOUR Bright colours are an easy way to get your child more interested in lunch. A rainbow of bright foods like carrots, cucumbers, blueberries, cherry tomatoes and strawberries looks appealing and provides great nutrition. OFFER VARIETY Packing at least three different types of food every day encourages kids to eat more. A bento-style container with separated food compartments allows kids to look and pick at everything all at once (check out our bento feature on p.96!) CHOOSE EASY-TO-EAT FOODS Foods that are easy to munch on will get more attention. Try sugar snap peas, or slice courgettes, cucumber and carrots into matchsticks. Use pastry cutters to cut sandwiches, quesadillas or pizza into shapes, and thread cheese, ham, cherry tomatoes or fruit onto cocktail sticks. GET CREATIVE WITH WHAT'S AVAILABLE Mix things up by using last night's leftovers in a new way. Serve meatballs in pitta breads with cheese and leaves, use leftover pasta in a salad or make almost anything into a quick quesadilla. Add cooked vegetables to sandwiches made with slices of leftover meat, and use cooked lentils, beans, couscous or quinoa as a base for a healthy, filling salad. GIVE YOUR CHILD OPTIONS Empower your child by offering a choice between two options: would they prefer tuna or chicken in a sandwich, or for their salad to be made from pasta or rice? Allowing them a little more control makes them far more likely to eat what they’re given.
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Q. Once they’re cooked, how long can I store chicken fillets in the fridge? Chicken is best eaten 2-3 days after cooking. Allow to cool properly before placing it in the fridge wrapped in cling film or greaseproof paper. If you are not going to use them within 2-3 days, it is best to freeze them. Q. Is it safe to re-heat chicken fillets that have already been cooked? They can be reheated as long as they are heated to 70°C or higher. Food should be very hot and steaming before it is served. It is important when reheating stews and casseroles that the liquid boils for around 3-5 minutes to ensure the pieces of meat are completely heated through. Never reheat them more than once. If using a microwave, follow manufacturer's instructions.
@CraftButcher Associated Craft Butchers of Ireland
Don’t get hung up on including a “main” lunch component. Try turning the contents of your fridge into a mini tasting menu, offering lots of little bites like hummus and veg, cheese and grapes on sticks, crackers, cherry tomatoes, sliced pickles, a hardboiled egg and/ or whatever else you have. Kids love the mix and match approach!
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TIPS FROM OUR
e’ve been busy again in our kitchen creating recipes for the magazine, this time using handy ingredients from Birds Eye. We were asked to think up new meal ideas to make the most of these freezer staples, from potato waffles to cod fish fingers. Check out p.40 to try out some of our creations for yourself! So what exactly goes into recipe development? It’s a fun, creative process that we do 100 times over every month for the magazine, but is also something that any home cook has done countless times as well! For novice cooks, it helps to follow simple recipes to get used to the cooking process. However, once you’re familiar with the preparation method and ingredients and flavours you like best, it pays to experiment with your own recipe creations.
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Creamy pesto fish fingers
pasta with cod
RE MO AT E CRE
frittata Summertime Serves 2
40g butter thickly sliced 100g mushrooms, tomatoes, halved 100g cherry
180ml cream 6 eggs 40ml water 1 tbsp milk crushed 1 garlic clove, boiling 80g Feta, crumbled blanched in Petits Pois, 30g butter 80g Birds Eye drained pesto in seconds and 4 tbsp basil Peas, blanched water for 30 chopped Eye Garden fresh parsley, 120g Birds and drained (optional) Small handful for 30 seconds rashers, crumbled boiling water 4 cooked bacon pasta pepper 320g farfalle Salt and black Cod Fish Fingers 12 Birds Eye non-stick pepper an ovenproof the butter in Salt and black and extra to serve 1 Melt half of mushrooms grated, plus heat. Add the 60g Parmesan, pan over a medium of rocket for 4-5 minutes. cook, stirring, 4 small handfuls thin pieces Stir tomatoes and with the milk. ham, torn into beat the eggs 4 slices of Parma using. 2 In a large bowl, and bacon, if pan of Pois, parsley and stir to and put a large in the Feta, Petits high mixture to fan/gas mark grill tomato and and 1 Preheat the being oven to 200°C/180°C the cream, water Add the mushroom a baking 1 Preheat the salt and pepper, on to boil. Heat Chicken on Season with heat until tiny salted water Southern Fried combine well. for 25 over a medium 6. Place the Feta is salty. of the oven the salt as the garlic in a saucepan butter in the centre careful with the remaining tray and bake around the sides. and crispy. grill to high. Melt the heat bubbles form golden brown heat. 3 Preheat the and pesto. Reduce minutes or until and toast lightly pan over a medium-low cook for 5-6 3 Add the butter for five minutes. halve the baps in the same 2 Meanwhile, peas and cook briefly, then buns with Buffalo mixture, stir on both to low, add the Spread the top Fish Fingers 4 Add the egg Place and almost set. on both sides. grill the Cod mayonnaise. underneath Meanwhile, until golden bottoms with 3-4 minutes minutes crispy. on the for and grill sauce and the lettuce hot to and under the sides until golden water according cucumber slices 5 Place the pan the top is golden. in the boiling the tomato, is just set and 4 Cook the pasta Serve two of then drain well. or until the frittata bottom buns. into quarters. instructions, place it on top board and cut the package until melted. chicken is cooked, Slide onto a into the sauce salad. 3 When the blue cheese. a fresh, green 5 Stir the Parmesan top with crumbled until coated. per person with buns and the lettuce and into the pasta Top with the top Stir the sauce serving bowls. sandwiches 4 Close the pasta between 16.8g carbs, 6 Divide the and Parma ham. chips. fat (24.1g saturated), 652kcals, 47.4g sodium Cod Fish Fingers serve with crispy Per Serving 4.5g fibre, 0.741g with the rocket, 64.6g carbs, 42.6g protein,
Chicken Grills Southern Fried 2 x Birds Eye rolls 2 x round crusty (we used Frank’s) Wing sauce 2 tbsp Buffalo 2 tbsp mayonnaise 1 tomato, sliced 8 slices of cucumber lettuce, of Little Gem 2 small handfuls shredded crumbled (optional) 80g blue cheese, To serve: Crispy chips
86.3g carbs, fat (10.1g saturated), 731kcals, 30.8g fibre, 1.947g sodium Per Serving 3.8g 26.8g protein, 10.5g sugars,
fat (17.2g saturated), 750kcals, 40.2g sodium Per Serving fibre, 0.684g protein, 2.4g 3g sugars, 32.3g
38 Easy Food
Here are our top tips for creating and testing new recipes at home: • Start with your favourite cuisine or ingredients. We had a glut of fresh tomatoes, as well as some staples like frozen petits pois to use up, so we started with these and built around them. • What type of meal do you want? With our tomatoes and frozen petits pois, we decided to create the frittata you see above, as it’s perfect for lunch or dinner. • What will complement these ingredients? Tomatoes and petits pois are fresh, seasonal flavours, so we complemented them with bright fresh parsley and creamy, tangy Feta. A bit of crisp bacon and some hearty mushrooms added a nice flavour and texture to the frittata. We could have also chosen a particular cuisine – spicy chorizo and smoky paprika would have added an authentic Spanish kick! • Decide on your cooking method. We pan-seared the tomatoes and mushrooms to soften them and add more flavour, then made it a handy one-bowl dish by combining them with the other frittata ingredients that will finish off in the oven. • Add finishing touches. What sauces, sides or extras will go with it?
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FILL THAT FRIDGE
Cheese, butter, yoghurt, herbs, ready-to-eat foods, berries
Juice, water, other drinks, condiments
Cooked food, leftovers, deli meats
If you don’t have plastic lunchboxes handy, wrap raw food in cling film and place it on a plate to catch any drips
Milk cartons, raw meat, raw fish, raw seafood
Vegetables and fruit, stored separately if possible
To keep ice cream soft in the freezer, put the tub into a sealed freezer bag.
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Always allow food to cool to room temperature before you put it in the fridge
FUN FOOD FACT
Ever been told that carrots would make you see in the dark?! While this isn’t exactly true, your Irish mammy was on to something: the vitamin A in carrots does help to prevent sight issues such as cataracts, macular degeneration and night blindness. Easy Food 125
kitchen HOW TO... Step-by-step cooking techniques for handy dishes
make a raspberry cream puff (from p.80)
Melt 50g of butter and 100ml of water in a saucepan.
Stir in two beaten eggs until the mixture is glossy.
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When it simmers, remove from the heat and beat in 75g of plain flour until the mixture forms a ball and comes away cleanly from the pan.
Transfer the mixture to a piping bag. Pipe four large and four small buns onto a tray lined with parchment paper. Sprinkle with water and bake at 220ËšC/200ËšC fan/gas mark 7 for 18-20 minutes. SEPTEMBER 2015
Split all the buns in half and bake for another two minutes.
Mash 60g of raspberries with a fork. Press through a sieve and discard the pulp. Whisk the juice with 100g of sifted icing sugar. Drizzle over the top of the bun. Place the bottom half of a small bun on the icing. Add more whipped cream and raspberries. www.easyfood.ie
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Fill the bottoms of the big buns with whipped cream and some fresh raspberries. Add a top half of a big bun.
Finish with a small bun top, more raspberry icing and a fresh raspberry. Serve immediately.
Easy Food 127
Chop 25g of dried apricots.
Measure out the remaining ingredients: 25g hazelnuts, 100g oats, 50g quinoa, 25g dried cranberries, 25g coconut flakes and 25g mixed pumpkin and sunflower seeds. 128 Easy Food
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Chop 25g of shelled pistachios.
Combine all of the ingredients in a mixing bowl. Serve with fresh berries and milk/yoghurt if desired.
IN THE NEXT ISSUE...
make the most of your home-cooking with the october issue of easy food!
Our next celebrity guest editor is... Neven Maguire
We’re delighted to welcome Neven Maguire on board as the celebrity guest editor of the October issue! Neven is the award-winning chef and owner of MacNean House & Restaurant in Blacklion, Co. Cavan, where he also runs the cookery school. Add several cookery books and regular TV cooking appearances, and it’s easy to see why Neven is one of the most celebrated chefs in Ireland. But, like all great chefs, he got his start cooking at home – for Neven, this meant working in the MacNean restaurant kitchens at the age of 12!
He believes all home cooks can produce top-quality dishes using the best of Irish ingredients, and we can’t wait to share his best tips and recipes exclusively with Easy Food readers. From warming stews and slow-roasts to decadent desserts, you won’t believe how easy it is to make with Neven as your guide!
10 OCTOBER INSIDE...
> New ways with mea > Slow-cooker ideas > Baking with pastry urites > Lightened-up favo h combos > Soup and sandwic
EF106_129_In the next Issue.indd 129
ep! and ke Cut out
homemade hummus THE ULTIMATE GUIDE TO
Rinse and drain tinned beans, then place in the bowl of a food processor, add the remaining ingredients and whizz into your very own hummus! CLASSIC
+ 1 x 400g tin of chickpeas
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves
+ 1 x 400g tin of chickpeas
+ 2 tbsp lemon juice
60g crumbled Feta
1 large handful of baby spinach
+ 1 x 400g tin of black beans
1 red chilli
+ 2 tbsp lime juice
1 small handful of coriander
1 tsp cumin
+ 1 x 400g tin of chickpeas
1 very ripe avocado
+ 1 small handful of coriander
1 green chilli
2 tbsp lime juice
+ 1 x 400g tin of chickpeas 130 Easy Food
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3 tbsp green pesto
+ 2 tbsp lime juice
2 tbsp grated Parmesan SEPTEMBER 2015
WATER TIPS FROM BEKO, CELEBRATING 25 YEARS IN IRELAND Stop flushing water and money down the drain!
Keeping water usage to a minimum is not just good for the environment, it’s also good for our pocket. And with water bills on everyone’s mind we at Ireland’s leading household appliance manufacturer Beko, thought Easy Food readers might like some tips on how to save water in the home. We all know a shower uses less water than a bath. And not running the tap when you’re brushing your teeth helps too. But what about all that clothes washing - kids’ uniforms, team jerseys and all those socks! And with more Irish households than ever having a dishwasher, we’re getting through stack loads of plates, pots and pans too. Are we better off hand washing our socks and our dishes? Handwashing may seem like a good idea but you’d need more than a hundred basins of water to hand wash the equivalent of a full load in a dishwasher! The average dishwasher cycle can use up to 20 litres of water, that’s 6,000 litres a year if you use your dishwasher 5 or 6 times a week. But Beko’s 6litre dishwasher is so water efficient it could save you a massive 4,200 litres of water a year – that’s the equivalent of 100 six minute showers, or enough to cover your weekly bath!
Here’s our top dishwasher tips from the experts at Beko:• Wipe dishes with a damp cloth rather than rinsing them under the tap before putting them into the dishwasher • Make sure you fully fill (but not overload) your dishwasher and use the eco settings • Older machines may still be going strong but they won’t have the benefit of new technology and will use more energy and water than newer appliances Laundry is another drain on water usage. But again there’s ways to reduce water and energy costs. Start by using the energy saving setting on your appliance. And consider a large capacity washing machine that can do a huge load in one cycle but can still be water efficient for smaller loads (Beko’s 9kg has an automatic water level reduction for half and smaller loads). For laundry 30 degrees is the new 40 degrees. When it comes to household chores, research says that women do more laundry and men prefer to fill the dishwasher. But whoever’s doing the dishes in your house, make sure they’re not wasting precious water now that you’re paying for it.
Visual Identity Standa Görsel Kimlik Standart
FULL PRODUCT DETAILS ARE AVAILABLE AT:- WWW.BEKO.IE
ORK AST C E N I GROWN
Now available in Supervalu, Dunnes, Tesco & all good food stores.
For recipes please pop onto www.ballymaloefoods.ie EF106_OBC_132_ballymaloe_AD.indd 132
Ireland's leading food magazine. Get loads of recipes for speedy meals, including quick pan sauces, new ideas with chicken and 30-minute din...
Published on Aug 14, 2019
Ireland's leading food magazine. Get loads of recipes for speedy meals, including quick pan sauces, new ideas with chicken and 30-minute din...