EASY FOOD ISSUE 107
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• FRESH IDEAS FOR SEASONAL PRODUCE • NEW WAYS WITH MASH • CREATIVE MEATBALL RECIPES • ENTERTAINING WITH IRISH BREADS • PROTEIN-PACKED DINNERS • 15 WAYS WITH SPICES •
85
SEASONAL FAVOURITES
Free
Slow-cooker creations Halloween treats Cooking with apples
with
Recipe book inside!
Beyond breakfast
Sausages, rashers and pudding... for dinner!
SOUPS & SAMBOS
The classic duo gets revamped Butternut squash soup with goat’s cheese and chorizo, p.63
AUS $3.99 OCTOBER 2015 UK £2.90
OCTOBER 2015
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
s l a e m g n i m r a W for chilly nights
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SPECIAL GUEST ED ITO
R Chef extraordinaire Neven Maguire shares tips for impr essive meals
01/10/2015 13:43
The Irish Quality Food Awards 2015!
Tastes like
A WINNER...
With over 140 awards since May alone, including 29 Irish Quality Food Awards... ...we have Stars in our eyes!
Lidl would like to say a big thank you to all our dedicated suppliers for their tireless efforts to bring top quality food to your table. Enjoy Alcohol Sensibly. Visit Permitted hours of sale of alcohol are Mon - Sat 10.30 - 22.00, Sun 12.30 - 22.00
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Choose to live a little 30/09/2015 12:28 30/09/2015 11:57
Easy Food team SPECIAL GUEST EDITOR Neven Maguire
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Coq au vin, p.81 EDITORIAL TEAM Staff writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Greek lamb meatballs with lemon cumin yoghurt, p.55 Editorial intern Megan Voo fave recipe: Cheese soufflé, p.70 Contributors Ruth Coy and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Toffee apple brownies, p.52 Design Tony Temple fave recipe: BLT ciabattas, p.64 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych and some images from Shutterstock.com. PROPS Vintage La Touche Gifts, Meadows & Byrne, Anvil Home (Bray) and Greystones Antiques ADVERTISING Sales Manager Stephen Pearson spearson@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Red lamb curry p.47 ADMINISTRATION Production consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Cheese soufflé, p.70 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: French dip sandwich, p.101 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
M E D I A
G R O U P
Magazines Ireland “Publisher of the Year” 2012 Magazines Ireland “Annual of the Year” 2013
Hello Easy Food readers! As the weather is cooling down, it’s time for the kitchens to be heating up. I’m no stranger to the kitchen myself, but it still amazes me how a homemade meal can do wonders for when we’re feeling run-down or stressed. That’s why I’m delighted to be the guest editor of Easy Food this month – this issue is all about comforting meals that have maximum flavour with minimal fuss!
Neven
I started working in the MacNean Restaurant kitchen at the age of 12, so I’ve picked up a good tip or two for when it comes to making impressive meals that rely on easy-to-find, seasonal Irish ingredients.
I’ve included some of my new healthy eating recipes and tips from p.18 so that you can make the most of your home-cooking, and cook delicious and nutritious meals for family and friends. We’re all about elevating simple meal staples into something with a bit more of a “wow!” factor, so flip to our new ways with meatballs, p.54, ideas for entertaining with Irish bread, p.72, and our favourite soup and sandwich combinations, p.62 – proving two great halves can make one outstanding meal! I believe seasonal ingredients are the building blocks for any great dish, and you’ll find fresh recipes for apples, p.30, and creative ideas for different types of mash, p.32, that make the most of Ireland’s fresh produce in October. We also have a recap of all the winners from this year’s Irish Quality Food Awards, p.119, which you can use as a handy guide when shopping for top-quality, affordable Irish products. This is the best time of year to indulge in roasts, soups and stews; what I love about these is that the long, ‘low and slow’ cooking process makes even the toughest and cheapest cuts of meat mouth-wateringly tender, and the flavours incredibly rich and developed. Turn to our feature on slow-cooking, p.80, for handy meals that will guarantee you decadently rich results. Trust me, dinner guests will love nothing more than a slow-cooked coq au vin with some warm potatoes or crusty bread to mop it up! From spooky Halloween treats, p.91 to our special feature on protein-rich foods, p.95, there is really something for every home cook looking to make a mark in the kitchen this month! Happy cooking! Neven
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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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HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851 UK: 020 8597 0181
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Join us on:
Easy Food 3
23/09/2015 14:40
Spiced slow-roasted pork belly
83
contents 46
38
BLT pizza
Baked gnocchi with spinach and tomato
booster fondue Butternut squash soup with goat’s brain cheese and chorizo alongside turkey bagels with cabbage-apple slaw
78
21
63
Molten lava chocolate mug cake
Hotcakes with mango and banana sautĂŠ
4 Easy Food
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OCTOBER 2015
23/09/2015 14:42
Regulars
Cooking for fun
08 Your say
70 Challenge yourself Show off your kitchen skills with this
Your comments, photos and questions
10 Food bites News and fun products from the
72 Bready or not
wonderful world of food
16 Competitions
New ways with traditional Irish breads
76 In the mancave Celebrate Oktoberfest with these
Exciting things for you to win!
18 Cook like Neven
luxurious cheese soufflé
easy, tasty sausage dogs
Neven Maguire shares recipes and
78 Treat yourself
tips for wholesome home cooking
Indulge with this unbelievably simple but decadent chocolate mug cake
What’s in season?
80 Slow ‘n’ low
30 Apple of my eye
These slow-cooked meals make the
ultimate winter comfort food
Keep the doctor away with these sweet
and savoury apple recipes
32 It’s a mash-up
Kids’ kitchen
These tasty mashed vegetable side
88 Just juice it
dishes are the perfect comfort food
Larder luck 36 Beyond breakfast
Transform breakfast staples into
delicious and handy dinners
40 15 ways with spices
Easy ways to add an extra
kick with store-cupboard spices
What’s for dinner? 44 Weekly menu planner Keep it simple, keep it quick with our tasty midweek meals
54 Meatballs of fire! Five creative ideas for this bite-sized family favourite
60 Cooking with “D” If you’ve never cooked duck breasts before, here’s where to start
62 Souper sambos Warm up with these comforting soup
and sandwich combinations
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EF107_04-05_Contents.indd 5
76
Sausage dogs with quick sauerkraut and spicy mustard
101
French dip sandwich
Ruth Coy of the Association of Home Ec Teachers gets juicing
90 Ireland’s Halloween habits
We asked our readers about how they trick-or-treat
91 Easy juniors
Child-friendly spooky banana mummies are perfect for Halloween
Make it healthy! 95 Protein power!
Make the most of leftover roasts with these handy and healthy ways to get your protein fix
From our kitchen to yours 107 All the knowledge you need to become
an expert in the kitchen
Bonus: Irish Quality Food Awards 119 A guide to Ireland’s top food products
e 2015 Enter th Hero o ok Home-C hance to ac r fo Awards
000 WITNH €OF1P, RIZES!
. WOR for details See p.27
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.
Easy Food 5
23/09/2015 14:43
WIN
WIN A GOURMET OVERNIGHT BREAK The four-star Killyhevlin Lakeside Hotel & Chalets, a member of the Irish Country Hotels collection, recently celebrated the opening of their brand new restaurant KOVE, a glamorous, contemporary Art Deco-style space boasting unsurpassed views of the beautiful Lough Erne in Enniskillen, Co. Fermanagh. Building on the hotel’s commitment to using the very best ingredients from the land, loughs and sea, head chef Kevin Watson and senior sous chef Trevor Shannon have created a menu that is a culinary celebration of local and regional produce that tells its own story through a series of delicious flavours, textures and techniques. Now one lucky reader has the chance to win a one-night gourmet break for two at the Killyhevlin Lakeside Hotel & Chalets, including an á la carte dinner, a bottle of house wine and breakfast the next morning. To enter, simply email your contact details and the answer to the question below to competitions@easyfood.ie with KILLYHEVLIN in the subject line:
Q: Which lough does KOVE restaurant overlook?
SLOW COOKERS TO WIN! It’s that time of year for low and slow cooking to warm the home! The new Sear and Stew Slow Cooker from Morphy Richards conveniently cooks tasty meals from start to finish – all in one pot. The ideal solution for anyone who wants to effortlessly create a tasty meal without the fuss, it browns, sears and stews ingredients in a durable shatter-resistant, aluminium cooking pot with a non-stick coating. The moveable hot base means that meat can be prepared in the pot on the hob prior to transferring back to the base for slow cooking. Searing meat in the cooking pan means that the juices from the meat combine with the rest of the ingredients, creating richer, fuller flavours in your dishes. With a large capacity, the Sear and Stew can easily produce a delicious meal for the whole family, and the cool-touch handles make it easy to serve from the cooking process straight to the table. Available from Harvey Norman, Tesco, Power City, Expert and Euronics from RRP €59.95. For more information, please visit www.morphyrichards.ie. Three lucky winners now have the chance to win one of their own. Simply email your contact details along with the answer to the following question to competitions@easyfood.ie with SLOW COOKER in the subject line:
Q: True or False: You can brown, sear and stew in the new Morphy Richards Sear and Stew Slow Cooker. Prize is valid for six months, excluding holiday periods and is subject to availability.
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Easy Food 17
30/09/2015 14:00
COOK LIKE
n e v e N
Neven Maguire shares recipes and tips for wholesome, impressive home cooking
ation’s om The N Recipes fr od – Healthy Fo Favourite ecipes -For-You R 100 Good Maguire By Neven an & MacMill ill G by Published .65 €22.99/£16 e s nationwid re to ks o bo m Available in o .c ire u .NevenMag and www
18 Easy Food
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OCTOBER 2015
23/09/2015 14:52
guest editor Neven Maguire
N
even first donned his chef’s apron at the early age of 12, when he began cooking in the kitchens of his family restaurant, MacNean House & Restaurant in Blacklion, Co. Cavan. Like many home cooks, he would eagerly shadow his mother as she worked in the kitchens and soon began experimenting with his own creations. He pursued this passion at Fermanagh College, where he studying catering, and eventually moved on to work in Michelin-starred restaurants around the world, cooking for celebrities, politicians and royalty. He returned to MacNean House and Restaurant in 2001 and has become one of the most celebrated chefs in Ireland, renowned for his top-quality cooking showcasing the best of Irish produce. He opened the Neven Maguire Cookery School to share his love and knowledge of food and to spread the message that any meal can be a masterpiece once you start with the right building blocks – seasonal, local ingredients. He lives by this ethos both in his restaurant kitchen and when cooking at home for his wife, Amelda, and their twins Lucia and Connor, and it is at the core of all his cookery shows, books and demonstrations. He recently released the Complete Baby and Toddler Cookbook and is currently filming his new healthy series of ‘Home Chef’ for RTÉ, pairing perfectly with his latest cookbook, The Nation’s Favourite Healthy Food – 100 Good-For-You Recipes. Read on to test out some of these new wholesome recipes and to glean Neven’s top tips for becoming a master cook in your own home!
What is your cooking philosophy? The most important thing is to buy the best quality seasonal ingredients. This is what cooking is all about, at every level. You need to start with the right ingredients at the restaurant and at home. Also, don’t complicate things – keep your cooking simple and make it your own! What do you remember about first starting to cook? Like so many of us, I started off by watching my mother cook at home. I was very lucky in that she gave me a passion for cooking – she let me experiment with ingredients and new dishes in our kitchens, and it just grew from there. So I suppose I’ve always really enjoyed cooking and I knew from the age of 12 that I wanted to be a chef. Again, my parents were very supportive all the way through, so it was always a very positive experience being in the kitchen. We know cooking in restaurant kitchens is quite different to cooking at home, but what are the similarities? The main difference I find is that when you’re cooking at home, you want to get back to the table and enjoy the experience of eating with your family and friends, so you want to cook simpler, quicker things. I want to give my customers at the restaurant a real “Wow!” experience, so I’ll take more time preparing the food – there, it’s my job to stay in the kitchen, whereas at home I don’t want to be stuck in there when everyone else is sitting down to enjoy the meal. Still, though, the same principles apply; I want to serve wholesome, delicious food I can feel proud of. How can home cooks transform a standard meal into something impressive for guests? There are lots of simple ways to make a dish impressive without getting fussy. If you’re entertaining at home, presentation can make
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all the difference – even if you’re serving your go-to weeknight dinner, using nice plates and crockery can elevate it to the next level. Also, it’s important to be prepared; make sure you have enough food for everyone and practice it ahead of time if you haven’t made the meal before. Preparation really is key – try to make as much of it ahead of time so that you can enjoy the day with your friends rather than in the kitchen! Have you ever had any major kitchen blunders with dinner guests? Well, there was one Christmas when I had 32 people in my house for the main meal and the electricity went out – luckily, the gas was still working, but the meal just didn’t turn out the way I wanted it. The food was all prepped and ready to go so, as they say, “the show must go on”! It just goes to show that you just have to make the best of what you have sometimes. In the end, we had a lovely and memorable Christmas dinner in the candlelight! Speaking of dinner parties, what would be your ideal dinner menu for this time of year? Winter is nearly upon us, so slow-cooked, braised meals are always a favourite. I would love to sit down to a meal of pork belly slow-cooked in soya sauce and star anise, caremelised with honey and served with roasted pumpkin. These are all gorgeous seasonal ingredients and, the best part is, slow-cooked dishes are perfect for dinner parties because they can be prepared the day before and then caramelised or finished off before guests arrive. What tips can you offer to homecooks that want to make wholesome, homemade meals during the weekdays but are short on time? It’s all about baby steps and making small changes. Don’t try to overhaul all your cooking habits, but rather try and make gradual steps to healthier eating; this is what my newest
cookbook is all about. One helpful trick is to make really healthy grains ahead of time and freeze them for later. Quinoa, bulgur wheat and tabbouleh are all really great ingredients, and you can just defrost them when you need to bulk up a dinner or lunchbox. Once you have those, you can add fresh vegetables, chicken or fish and you have a healthy meal ready to go. You’ve been so involved with Irish cooking for many years now. How has home-cooking here changed in the past few years? I think there have been huge changes really. I think now people don’t want to spend the day in the kitchen preparing a big meal and would rather have more user-friendly recipes that can be made ahead of time so they can really enjoy their time with friends and family. We’re definitely more adventurous with our cooking and we have more ingredients available to us now than ever before. It’s an exciting time to be cooking here! Which ingredients do you always have in stock in your kitchen at home? I always have good-quality Irish rapeseed oil, balsamic vinegar, tins of Italian tomatoes, brown rice and a range of spices. They may sound quite basic but, again, I believe quality ingredients are the foundation of all good cooking. What advice would you offer to people just learning how to cook? The first step is to get the basics right. Start off by learning how to make things like an easy soup, poached eggs, the perfect steak and simple, moist fish. These are the everyday foods you can enjoy and build upon. Once you’ve mastered these, then you can start to flex your muscles in the kitchen and move on to more complicated recipes. Just don’t get ahead of yourself too quickly – start off slowly and make sure you're comfortable with the basics. Easy Food 19
24/09/2015 09:58
20 Easy Food
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OCTOBER 2015
23/09/2015 14:53
what's in season? apples
Apple and caramel upside-down cake Serves 6-8
2 green apples (e.g. Granny Smith), peeled, cored and cut into eighths 2 tbsp water 1 tbsp lemon juice 300g caster sugar 120g unsalted butter 100g brown sugar 4 eggs, separated 80g sour cream 1 tsp vanilla extract loves 160g plain flour Pork ■ C Sage ■ ■ sh a n u o q m s ut Cinna 1 tsp baking powder ■ Buttern ■ Cranberry hicken ts C u s ■N ½ tsp ground cinnamon l ■ Clove semary Carame ■ Mango ■ Ro r Ginge ■ Butter Cheese s To serve: is a R in Cream, ice cream, custard or mascarpone
ve: Apples lo
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 20cm cake tin with butter and place the tin on a baking tray lined with parchment paper. 2 Neatly arrange the apples in the bottom of the cake tin. In a small saucepan over a medium-high heat, combine the water, lemon juice, half of the caster sugar and half of the butter. Bring to a boil without stirring for 8-10 minutes or until it is a rich caramel colour. 3 Carefully and evenly pour the caramel over the apples in the cake tin. Set aside. 4 In a mixing bowl, combine the remaining caster sugar and butter with the brown sugar and beat until well mixed. 5 Add the egg yolks, sour cream and vanilla and beat well. Sift over the flour, baking powder and cinnamon, then stir through until just combined. 6 In a separate bowl, whisk the egg whites until soft peaks form. Carefully fold through the egg whites a little at a time until just combined. 7 Pour the mixture into the cake tin and smooth the surface. Bake for 50 minutes or until a skewer inserted in the centre comes out clean, covering with foil after 30 minutes if the cake starts to look too brown. Allow to cool in the tin for 10 minutes. 8 Run a knife around the edge of the cake tin, then place a serving plate over the top of the tin and invert to release the cake.
Per Serving 448kcals, 16.8g fat (9.7g saturated), 72.4g carbs, 54.7g sugars, 5.5g protein, 1.7g fibre, 0.147g sodium
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Pork fillet with apple and leek stuffing Serves 4
Olive oil 1 small leek, washed and chopped 1 sweet apple, peeled and chopped 2 tsp fresh thyme, chopped Salt and black pepper 500g pork loin, trimmed 120ml brandy 2 garlic cloves, crushed 480ml apple cider 2 tsp cornflour 2 tsp Dijon mustard 1 Preheat the oven to 230°C/210˚C fan/gas mark 8. 2 Heat one tablespoon of olive oil in a large pan over a medium heat. Add the leek and cook, stirring, for 3-4 minutes until it is just beginning to soften. 3 Add the apple, half of the thyme and some seasoning and cook for 2-3 minutes, stirring occasionally, until the apple is beginning to soften. Transfer the mixture to a bowl to cool. Wipe out the pan with a ball of kitchen paper. 4 Place the pork loin on a large cutting board. Make a lengthwise cut through the centre of the meat without cutting all the way through, then open it out like a book. Cover with cling film and use a rolling pin to pound the pork until
it’s about ½cm thick. 5 Spread the apple mixture down the middle of the pork, leaving a 2cm border all around. Starting at a long side, tightly roll the pork up around the filling. 6 Fold in about 2cm at each of the two short ends and tie kitchen string firmly lengthwise around the pork to secure them. Tie string around the pork crosswise at 4cm intervals. 7 Lightly brush the pork with olive oil and season with salt and pepper. 8 Heat one tablespoon of oil in the pan over a medium heat and brown the pork on all sides. Transfer to a rimmed baking tray and roast for 15-18 minutes. Allow the pork to rest while you make the sauce. 9 Return the pan to a medium-high heat. Add the brandy, garlic and remaining thyme, then bring to a boil and bubble for one minute, using a wooden spoon to scrape any sticky bits from the bottom of the pan. 10 In a small bowl or cup, whisk together the cider and cornflour and add this mixture to the pan. Return to the boil and cook, stirring occasionally, for 8-10 minutes until thickened and reduced by about a half. Remove from the heat and whisk in the mustard and any juices released from the pork. Slice the pork and serve with the sauce. Per Serving 431kcals, 15.4g fat (3.1g saturated), 26.2g carbs, 19.4g sugars, 33.6g protein, 2.1g fibre, 0.148g sodium
x Easy Food 31
01/10/2015 11:17
It’s a mash-up These tasty mashed vegetable side dishes are the perfect comfort food for winter evenings
Bacon and Parmesan parsnip mash Serves 4-6
Cook 1½kg parsnips in a large pan of salted boiling water for 10-15 minutes until tender but not mushy. Drain well, then return to the pan. Push the parsnips to one side and put 85g butter, 1 tbsp chopped fresh thyme, some salt and plenty of black pepper into the space. Return the saucepan to a very low heat and let the butter melt and the parsnips continue to dry for 1-2 minutes. Add 150ml milk and mash the parsnips into the butter until smooth. Cook 3 streaky bacon rashers until crispy, then chop. Stir almost all of the bacon into the mash with almost all of 100g grated Parmesan, using the last of both to top the mash. Serve hot. Per Serving 395kcals, 19.1g fat (11.3g saturated), 47.3g carbs, 13.2g sugars, 12.3g protein, 12.5g fibre, 0.501g sodium
Creamy colcannon Serves 4-6
Cook 1kg peeled and chopped potatoes in a pot of salted boiling water for 15-20 minutes until tender, then drain. Return the pot to a medium-high heat. Melt 80g butter in the pot and add 3 large handfuls of chopped kale or cabbage. Cook the greens for 3-4 minutes or until wilted. Add 3 chopped spring onions and cook for one minute more. Pour in 240ml milk or cream, mix well, and heat for one minute. Add the potatoes, reduce the heat to medium and mash everything together. Add salt and black pepper and serve hot with a large knob of butter in the middle. 275kcals, 14.6g fat (9.1g saturated), 32.4g carbs, 4g sugars, 5.4g protein, 4.8g fibre, 0.168g sodium
32 Easy Food
EF107_32-33_Mash.indd 32
OCTOBER 2015
23/09/2015 15:05
what's in season? mash
Beetroot and horseradish mash Serves 4
Boil 600g peeled and chopped potatoes in a large pan of salted water for 10-12 minutes until soft. Drain in a colander, then return to the hot pan and allow the potatoes to steam dry for 5-10 minutes. In a separate pan, cook 2 washed and halved medium beetroot in salted boiling water for 30-35 minutes until soft. Drain and allow to cool slightly, then rub off the skins, wearing gloves to avoid purple fingers. Place the beetroot in a food processor and whizz until smooth. Mash the potatoes until smooth, then add 30g butter and mix through. Stir in the beetroot purée. Warm 40ml milk or cream in a jug in the microwave until hot but not boiling. Pour into the mash mixture and stir in 2 tsp creamed horseradish. Season with salt and black pepper to taste.
Sweet potato, lime and chilli mash
186kcals, 6.8g fat (4.2g saturated), 29.3g carbs, 6.1g sugars, 3.5g protein, 4.8g fibre, 0.140g sodium
Serves 4
Top Twipith
Cook 800g peeled and chopped sweet potatoes in a large pot of salted boiling water for 10-12 minutes until soft. Drain well, return to the pot and mash until smooth. In a bowl, combine 2 tbsp mango chutney, ½ tbsp soy sauce, 1 tbsp olive oil, the juice of ½ a lime, 1 deseeded and finely chopped red chilli and 2 tbsp fresh coriander,. Gradually add this mixture to the sweet potato mash and mix well. Season to taste and serve drizzled with more extra virgin olive oil.
Great l or mackere ef! e roast b
284kcals, 3.8g fat (0.6g saturated), 60.3g carbs, 4g sugars, 3.4g protein, 8.4g fibre, 0.187g sodium
x
Garlic and rosemary smashed cannellini beans Serves 4-6
Put 60ml olive oil in a saucepan and add 4 crushed garlic cloves. Add 2 whole rosemary sprigs and the zest of 1 lemon. Place over a medium heat and warm through. Remove the rosemary, pick the leaves from the stalks and chop them finely. Add 3 drained and rinsed 400g tins of cannellini beans to the pan and warm through. Mash with a potato masher and add the chopped rosemary. Season to taste with salt and black pepper and serve drizzled with extra olive oil. 209kcals, 10.4g fat (1.8g saturated), 17.3g carbs, 1g sugars, 8.9g protein, 7.7g fibre, 0.0.38g sodium
x www.easyfood.ie
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Easy Food 33
23/09/2015 15:06
IN THE NEXT ISSUE...
IT’S THE MOST DELICIOUS TIME OF YEAR WITH THE EASY FOOD CHRISTMAS ANNUAL!
ON SALE
TH
R 10 NOVEMBE
INSIDE...
eas
> Cake decorating id gift guide > The ultimate foodie erts > Show-stopping dess main feast > Full menus for the istmas treats > Child-friendly Chr > Toasty tipples options > Vegetarian dinner ftovers > Clever ideas for le gifts > Edible homemade g > Easy wine matchin EF107_34_In the next Issue.indd 34
23/09/2015 16:43
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
IN THIS SECTION BEYOND BREAKFAST P36 Transform breakfast staples into delicious and handy dinners
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36-42 15 WAYS WITH SPICES P40
Easy ways to add an extra kick with storecupboard spices
Easy Food 35
24/09/2015 15:16
Beyond
breakfast
Transform breakfast staples into delicious and handy dinners
36 Easy Food
EF107_36-38_Beyond Breakfast.indd 36
OCTOBER 2015
23/09/2015 15:14
larder luck breakfast for dinner
Creamy tomato and sausage pasta Serves 4-6
½ tbsp olive oil 200g sausages, cut into chunks 2 rashers, chopped ½ an onion, chopped 3 garlic cloves, chopped 1 tbsp dried mixed herbs 400g tomato passata 1 tbsp tomato purée 400g spaghetti 50ml cream 60g Parmesan, grated, plus extra to serve To serve: Garlic bread 1 Heat the oil in a large frying pan over a medium-high heat and cook the sausages for 5-7 minutes, turning frequently, until browned and cooked through. Remove from the pan and set aside. 2 Reduce the heat under the frying pan to medium-low and cook the rashers and onions for about four minutes until the rashers are crisp and the onions are soft. 3 Stir in the garlic and mixed herbs until combined. Cook for one minute until fragrant. Add the sausages back to the pan. 4 Stir in the tomato passata and purée until combined. Bring to a simmer and cook for 10 minutes until thickened. 5 Meanwhile, bring a saucepan of salted water to the boil and cook the spaghetti for 9-11 minutes until al dente. 6 Add the cream and grated Parmesan into the sauce and stir until incorporated. 7 Drain the spaghetti and add to the sauce, tossing to combine. Serve hot with garlic bread.
Per Serving 413kcals, 17g fat (6g saturated), 43.2g carbs, 3.8g sugars, 21.8g protein, 0g fibre, 0.367g sodium
Pork chops with black pudding and apple sauce Serves 4
50g butter 4 Bramley apples, peeled and cut into chunks 50g caster sugar 300ml cider 600g pork chops www.easyfood.ie
EF107_36-38_Beyond Breakfast.indd 37
Salt and black pepper Oil, for cooking 200g black pudding To serve: Roasted vegetables 1 Heat half of the butter in a saucepan and add the apples, sugar and 200ml of the cider. Bring to a simmer and cook for 10-15 minutes until the apples are very soft. 2 Season the pork chops with salt and pepper. Heat some oil in a pan and cook the chops for 3-4 minutes per side until golden brown and cooked through. Remove from the pan, cover
with foil and set aside to rest. 3 Add the black pudding to the pan and cook for two minutes per side until crisp. Remove from the pan and set aside. 4 Add the remaining cider to the pan and use a wooden spoon to scrape any sticky bits from the bottom. Stir in the rest of the butter. 5 Add the pork chops to serving plates and drizzle over the pan sauce. Top with the crispy black pudding and the apple sauce. Serve with roasted vegetables. Per Serving 831kcals, 56.4g fat (23.1g saturated), 37.8g carbs, 30g sugars, 41.3g protein, 2.9g fibre, 0.516g sodium
Easy Food 37
23/09/2015 15:15
BLT pizza Serves 4
Cornmeal, to dust 1 x 300g pizza base 2 large tomatoes, sliced ½ tsp dried oregano 2 tsp dried basil 180g rashers, roughly chopped and cooked until crisp 120g Mozzarella, grated
38 Easy Food
EF107_36-38_Beyond Breakfast.indd 38
80g goat’s cheese, crumbled 120g mayonnaise 1 tsp garlic powder ¼ tsp onion powder 100g rocket leaves 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Sprinkle a worktop with a bit of cornmeal and roll out the dough to fit a large baking tray. Crimp the edges to form a crust around the edges. 2 Arrange the tomato slices over the dough and sprinkle with the oregano and half of the basil.
Top with the rasher pieces and cheeses. 3 Bake for 15-20 minutes until the crust is crisp and the cheeses have melted. 4 Meanwhile, whisk together the mayonnaise, garlic powder, onion powder and remaining basil. 5 When the pizza comes out of the oven, top with the rocket. Drizzle over the mayonnaise sauce and serve. Per Serving 924kcals, 35.7g fat (13.5g saturated), 103.6g carbs, 6.3g sugars, 43.1g protein, 1.9g fibre, 1.449g sodium
OCTOBER 2015
23/09/2015 15:15
st a o r e t i r u avo f r u o y y o ! e e r Enj f n e t , glu r e n n i d k por
ROAST PORK WITH GLUTEN-FREE SAGE AND ONION STUFFING Serves 8-10 1 x 2kg pork loin 2 tbsp olive oil, plus more for roasting 2 large handfuls of spinach leaves, washed 8 slices of parma ham 2 x 225g pack of Mr. Crumb Gluten-Free Sage & Onion Stuffing ½ tbsp dried sage ½ tbsp dried thyme Salt and black pepper To serve: Mashed or roast potatoes 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Use a sharp knife to cut down the centre of the pork, making sure not to slice all the way through. Open up the pork and lay flat, like a book. Place between two sheets of cling film and use a rolling pin to pound it until flat. 2 Heat one tablespoon of oil in a non-stick pan over a low-medium heat and toss the spinach leaves for about one minute until they are wilted. Drain the spinach, squeezing out as much excess
EF107_53_Mr Crumb.indd 53
moisture as possible. 3 Lay the pork flat on a board and add an even layer of parma ham to cover the pork. On top, place a layer of the spinach down the centre, then top with the Gluten-Free Mr. Crumb Sage & Onion Stuffing. 4 Roll the pork and tie the roll together with some kitchen string in 2cm intervals. 5 Heat the rest of the oil in the pan over a mediumhigh heat and brown the pork on all sides. 6 Place the pork loin in a large roasting tin, drizzle with olive oil and sprinkle with the sage, thyme, salt and pepper. Place in the oven for 1½ hours, basting occasionally with the pan juices. 7 Increase the heat to 200˚C/180˚C fan/gas mark 6, then roast for another 20 minutes. 8 Transfer the pork to a plate and allow it to rest for 10 minutes before serving. 9 Cut off the string, then slice into portions to serve.
ant, If you are not gluten intoler -free you can substitute the gluten . Crumb stuffing for any Original Mr Recipe Stuffing! Available in the chiller supermarkets in Dunnes Stores and other
Per Serving 724kcals, 33.9g fat (11.5g saturated), 34.1g carbs, 3.8g sugars, 65.2g protein, 4.6g fibre, 1.105g sodium
25/09/2015 16:42
MEATBALLS
of fire!
54 Easy Food
EF107_54-58_5 ways with.indd 54
OCTOBER 2015
23/09/2015 15:41
what's for dinner? meatballs
Buffalo turkey meatball subs Serves 6 600g turkey mince 1 celery stalk, finely chopped 1 carrot, grated 1 garlic clove, crushed 1 tsp chilli powder ½ tsp paprika 60g breadcrumbs 30g Parmesan, grated 1 egg 120ml Buffalo sauce Flour, for dusting 1 tbsp vegetable oil 6 hot dog buns For the blue cheese dressing: 60g mayonnaise 80g sour cream 1 tbsp lemon juice ½ tsp black pepper Pinch of salt 60g blue cheese, crumbled 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 In a large bowl, combine the turkey mince, celery, carrot and garlic. 3 Add the chilli powder, paprika, breadcrumbs, Parmesan, egg and half of the Buffalo sauce. Use clean hands to mix well together. Form into 12 meatballs and dust lightly with flour. 4 Heat the oil in a large pan over a mediumhigh heat and brown the meatballs on all sides, working in batches if necessary to avoid over-crowding. 5 Place the meatballs on a large baking tray and bake for 10-15 minutes until they are cooked throughout. 6 For the dressing, combine the mayonnaise, sour cream, lemon juice, pepper, salt and half of the blue cheese in a food processor and whizz until well combined. 7 Remove to a bowl and stir in the remaining crumbled blue cheese. 8 About three minutes before removing the meatballs from the oven, toast the hot dog buns in the oven. 9 Remove the buns and meatballs from the oven and place two meatballs on each bun. 10 Drizzle the sandwiches with the remaining Buffalo sauce and some blue cheese dressing.
Per Serving 457kcals, 20.4g fat (7.2g saturated), 36.8g carbs, 4g sugars, 30.7g protein, 2.8g fibre, 1.305g sodium
www.easyfood.ie
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Helene Duffy “This recipe is fun and easy to make, perfect for when you want a quick, delicious and filling meal. I made this for my housemates who are very fond of a takeaway, and they said that this recipe is great for having that takeaway taste at home. It is also nice that this recipe requires a lot of spices, which I found hiding away in the cupboard. I liked that you can wrap up these lamb meatballs with any other tasty fillings you find. I would definitely recommend this recipe for a quick and tasty midweek meal.”
Greek lamb meatballs with lemon cumin yoghurt Serves 4 For the meatballs: 450g lamb mince ½ onion, finely chopped 1 tbsp fresh mint, finely chopped 1 tbsp fresh coriander, finely chopped 2 garlic cloves, crushed 1 tsp dried coriander Salt and black pepper ½ tsp ground cumin Pinch of cinnamon Splash of hot sauce (optional) 1 tbsp vegetable oil For the lemon cumin yoghurt: 200g Greek yoghurt 2 tsp fresh coriander, finely chopped 2 tsp fresh mint, finely chopped 1 tsp ground cumin To serve: Naan breads or tortilla wraps
Cucumber, sliced Tomato, sliced Baby gem lettuce, shredded 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 In a large bowl, combine all of the meatball ingredients except for the oil, and mix thoroughly with clean hands. Form into 25-30 small meatballs. 3 Heat the oil in a large pan and brown the meatballs on all sides. 4 Place the meatballs on a large baking tray and bake in the middle of the oven for 10-12 minutes until cooked throughout. 5 Meanwhile, combine all of the yoghurt ingredients in a small bowl and season with salt and black pepper. Mix to combine well. 6 Serve the meatballs with naan breads, sliced cucumber, tomato and shredded lettuce. Drizzle each with the lemon-cumin yoghurt before rolling up to eat. Per Serving 349kcals, 26.3g fat (12.4g saturated), 5.8g carbs, 3.8g sugars, 22.6g protein, 0.7g fibre, 0.077g sodium
Easy Food 55
23/09/2015 15:42
Thai green curry with pork meatballs Serves 4-6 For the meatballs: 900g pork mince 4 tbsp coriander, chopped 1 x 3cm piece of fresh ginger, grated 1 garlic clove, crushed 2 spring onions, finely sliced Juice of 1 lime 1 tbsp fish sauce ½ tsp black pepper 60g breadcrumbs 2 eggs, lightly beaten 1 tbsp vegetable oil
For the sauce: 1 tbsp coconut oil 2 tbsp green curry paste 2 x 400ml tins of coconut milk 1 tbsp brown sugar 1 tsp fish sauce 1 lime, juiced To serve: Rice Coriander, chopped Red chilli, chopped Lime wedges 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2 Place all of the meatball ingredients in a large bowl and use clean hands to combine. 3 Shape the mixture into meatballs about the size of ping pong balls. Place on a baking tray. 4 Bake for 12-15 minutes, turning halfway. Remove from the oven and set aside. 5 Heat the coconut oil in a large wok or other pan with high sides. Add the curry paste and stir for 1-2 minutes. 6 Add the remaining sauce ingredients and stir well to combine. Add the meatballs and simmer together for about 15 minutes, until everything is heated through and the meatballs are flavoured by the sauce. 7 Serve over rice and garnish with chopped coriander, chopped red chilli and lime wedges for squeezing. Per Serving 840kcals, 43.7g fat (29.6g saturated), 115.1g carbs, 7.4g sugars, 7g protein, 6g fibre, 0.626g sodium
x
56 Easy Food
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OCTOBER 2015
23/09/2015 15:43
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29/09/2015 14:54
r e p s u o o S amb S
g s n i rt tion o f a m n co mbi se co e th ich h t wi ndw up sa m and r a W up so
62 Easy Food
EF107_62-67_soup and sandwiches.indd 62
OCTOBER 2015
23/09/2015 15:45
Butternut squash soup with goat’s cheese and chorizo Serves 4 600g butternut squash, peeled and chopped into chunks 80g chorizo, chopped ½ large onion, chopped 2 garlic cloves, crushed Salt and black pepper 600ml chicken stock 120g goat’s cheese, plus extra to serve 120ml milk To serve: Turkey bagels
Turkey bagels with cabbageapple slaw Serves 4 4 sesame bagels, split 8 slices turkey breast 4 tbsp soft herbed goat’s cheese 4 handfuls of mixed leaves For the slaw: ¼ head green cabbage, thinly sliced 100ml plain Greek yoghurt Fresh chives, snipped Salt and black pepper 1 crisp green apple (e.g. Granny Smith), grated 1 In a medium bowl, combine all of the slaw ingredients and set aside. 2 Spread each bagel with some goat’s cheese and add slices of turkey. Top each with a generous dollop of slaw and some mixed leaves. 3 Sandwich each bagel together and slice in half. Serve with the butternut squash soup. Per Serving 418kcals, 6.8g fat (0.6g saturated), 65.2g carbs, 13.8g sugars, 24.4g protein, 5.1g fibre, 1.026g sodium
www.easyfood.ie
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the butternut squash on a baking tray. 2 Roast the squash for 20-25 minutes or until fork tender. Place in a food processor and whizz until smooth. Drain any excess moisture. 3 Put the chorizo pieces in a large dry pan over a medium heat and cook for 5-6 minutes until the fat has rendered and the chorizo is crispy. Remove to a plate lined with kitchen paper and set aside. 4 Return the pan with the chorizo fat to a medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally, until onion is soft and slightly browned. Add the garlic and some salt and pepper and cook for a further 30 seconds. 5 Add a splash of stock to the pan and scrape up any sticky bits from the bottom using a wooden spoon. Add the remaining stock and stir to combine. Bring the mixture to a simmer. 6 Stir in the butternut squash purée and bring the mixture back up to a simmer. 7 Remove from the heat and use a stick blender to whizz until smooth. 8 Stir in the goat’s cheese until melted. Add the milk and whizz again with the stick blender until smooth and velvety. 9 Top each portion with some crumbled goat’s cheese and some crispy chorizo. Serve immediately with the turkey bagels.
Per Serving 349kcals, 23g fat (13.2g saturated), 17.3g carbs, 5.7g sugars, 19.8g protein, 2.5g fibre, 0.928g sodium
Easy Food 63
23/09/2015 15:46
Chicken and avocado soup Serves 4-6 2 avocados, pitted and chopped 2 tbsp lemon or lime juice 2 tbsp olive oil 2 garlic cloves, crushed 1 onion, chopped 1 jalapeño pepper, deseeded and finely chopped 750ml chicken stock 400g chicken fillets, cut into strips 120ml cream Salt and black pepper
To serve: Sour cream Coriander, chopped (optional) BLT ciabattas 1 In a small bowl, combine the avocados and lemon/lime juice. Stir to coat the avocado in the juice, then set aside. 2 In a large pan, heat the olive oil over a medium heat. Add the garlic, onion and jalapeño and cook for 4-5 minutes until softened but not browned. 3 Add 500ml of the stock and bring to a boil. Reduce the heat, add the chicken pieces and simmer for 8-10 minutes. Remove from heat and let cool slightly. 4 In the bowl of a food processor, combine the avocado and lemon/lime juice mixture, the remaining chicken stock and the cream. Whizz until smooth. 5 Add the purée into the pan with the chicken and vegetable mixture and stir to combine. 6 Season with salt and black pepper. Finish with a dollop of sour cream and some chopped fresh coriander. Serve with the BLT. Per Serving 379kcals, 29.3g fat (8.8g saturated), 9.2g carbs, 1.7g sugars, 21.7g protein, 5g fibre, 0.501g sodium
BLT ciabattas Serves 4 8 rashers 4 ciabatta breads, split Mayonnaise Wholegrain mustard 1 head of baby gem lettuce, broken into leaves 1 large ripe tomato, sliced Salt and black pepper 1 Preheat the grill to a high heat and cook the rashers until crispy. 2 Meanwhile, lightly toast the ciabattas. Spread them with some mayonnaise and a little wholegrain mustard. 3 Place a layer of lettuce leaves on the bottom half of each ciabatta. Place a layer of tomato slices over this and season with a little salt and plenty of black pepper. 4 Add two rashers to each ciabatta and sandwich closed with the top halves. Serve with the chicken and avocado soup. Per Serving 522kcals, 21.8g fat (25.8g saturated), 51.4g carbs, 6.4g sugars, 29g protein, 3.2g fibre, 0.882g sodium
64 Easy Food
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OCTOBER 2015
23/09/2015 15:46
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
70-86 IN THIS SECTION
CHALLENGE YOURSELF P70 Show off your kitchen skills with this luxurious cheese soufflé
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EF107_XX Intro Pages.indd 69
BREADY OR NOT P72
Inventive new ways with traditional Irish breads
IN THE MANCAVE P76 Celebrate Oktoberfest in style with these easy, tasty sausage dogs
TREAT YOURSELF P78
Indulge with this simple but decadent chocolate mug cake
SLOW 'N' LOW P80 These slow-cooked meals are the ultimate comfort food for cold nights
Easy Food 69
23/09/2015 16:58
e g n e l l a h C YOURSELF Show off your kitchen skills with this luxurious dish
Cheese soufflé Serves 6
30g Parmesan, finely grated 40g unsalted butter, plus extra for greasing 3 tbsp plain flour 240ml fresh milk, warmed 115g Gruyère or sharp Cheddar, grated ½ tsp paprika Pinch of ground nutmeg 4 large egg yolks 5 large egg whites
1 Position a rack in the bottom third of the oven and preheat it to 200˚C/180˚C fan/gas mark 6. Butter six ramekins. Add some Parmesan to each and tilt so that the cheese coats the inside. 2 Meanwhile, melt the butter in a large heavy saucepan over a medium heat. Add the flour and whisk continuously for three minutes until the mixture begins to foam. 3 Remove the pan from the heat and leave to stand for one minute. 4 Slowly pour in the warm milk while whisking. Continue whisking until smooth.
5 Return to the heat and cook for 2-3 minutes, whisking constantly until very thick. Add the Gruyère (or Cheddar) bit by bit, whisking as it melts in. 6 Remove from the heat and whisk in the paprika and nutmeg. 7 Add the egg yolks one at a time, whisking to blend after each addition. 8 Scrape the mixture into a large bowl and cool to room temperature. 9 In a large bowl, use an electric mixer to beat the egg whites until stiff but not dry. 10 Fold the whites into the cooled mixture one quarter at a time. 11 Transfer the batter to the prepared ramekins. 12 Rub your finger around the rim of each ramekin to allow the soufflés to rise evenly. Place the dishes in the oven and immediately reduce the oven temperature to 190˚C/170˚C fan/gas mark 5. 13 Bake for 15 minutes until the soufflés are puffed and golden brown on top, and the centres move only slightly when gently shaken. Be careful not to open the oven door during the first 10 minutes. Serve immediately. Per Serving 349kcals, 25.7g fat (14.4g saturated), 8.7g carbs, 3.8g sugars, 20.9g protein, 0g fibre, 0.298g sodium
Turn to p.1 14 for a step-by-st ep guide on making these soufflés!
From our guest editor: “There are lots of recipes for soufflés, and this is a nice savoury one that makes a really impressive main course. You can change it up and add bacon or other spices if you like. Definitely a way to wow your friends!”
70 Easy Food
EF107_70_Challenge Yourself.indd 70
OCTOBER 2015
24/09/2015 15:17
Soup Maker
€79.95 Simply prepare your ingredients, pop them in the Soup Maker and enjoy fresh, delicious soup in 20 minutes.
Really quick and easy
Pea, Ham and Mint Soup • 600g frozen peas • 20gm fresh mint • 225g chopped cooked ham • 100g diced potatoes
• 800ml hot stock • Salt and ground black pepper • 2tbsp olive oil • 3 heaped tbsp crème fraiche
The Soup Maker 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.
MR Soupmaker FP Easy Food.indd 1 EF107_71_Dimpco_AD.indd 71
09/07/2015 15:50 10:53 23/09/2015
Bready or not Paul Rankin shows us how to use traditional Irish breads in exciting new ways Paul Rankin recently hosted Easy Food on a trip to the home of his ‘Rankin Selection’ range of traditional Irish breads, made in conjunction with Portadown-based Irwin’s Bakery. The Easy Food team had a chance to get involved in developing delicious new products with Rankin Selection and enjoyed an amazing meal at one of Belfast’s top restaurants, cooked by the man himself! For more delicious recipes from the Rankin Selection range, visit www.rankinselection.com and follow Rankin Selection on Facebook and Twitter.
Date and pecan nut brown soda bites with cottage cheese
Smoked salmon and chive cream on potato farl bites Serves 4 (as a canapé)
Serves 4 (as a canapé) 4 slices Rankin Selection Irish brown soda bread 6 tbsp cottage cheese 4 ready-to-eat dates, stones removed and chopped 8 pecan nuts, lightly toasted and chopped 2 tsp clear honey 1 Spread the brown soda bread with the cottage cheese and scatter the dates and pecan nuts on top. 2 Drizzle over the honey and cut into bitesized pieces. 3 Arrange the date and pecan nut brown soda bites on a plate and serve. Per Serving 330kcals, 21.7g fat (2.5g saturated), 30g carbs, 11.5g sugars, 9.9g protein, 6g fibre, 0.486g sodium
175g smoked salmon slices, chopped 100g double cream, well chilled 1 tsp creamed horseradish 2 tbsp fresh chives, chopped Freshly ground black pepper 4 Rankin Selection potato slims 1 In a bowl, combine the salmon, cream, horseradish, chives and a good grinding of black pepper. Beat vigorously until the mixture becomes a thick mousse consistency. 2 Toast the potato slims in a dry frying pan until warmed through. Cut each one into bitesized pieces. Using two teaspoons, top each piece with a small dollop of the smoked salmon and chive cream. 3 Arrange the smoked salmon and chive cream potato farl bites on a plate and serve. Per Serving 250kcals, 13.4g fat (6.4g saturated), 23.3g carbs, 1.7g sugars, 10g protein, 1.5g fibre, 1.489g sodium
72 Easy Food
EF107_72-75_Rankin Selection.indd 72
OCTOBER 2015
23/09/2015 15:51
cooking for fun entertaining with bread
Crunchy barmbrack and banana crumble
Zest and juice of 1 lemon 2-3 tbsp golden syrup or sugar
Serves 4-6
To serve: Yoghurt or ice cream
200g Rankin Selection Irish barmbrack, dark crusts removed and torn into large cubes 100g nuts, roughly chopped 50g oats, optional 2 egg yolks 50g sugar 75g butter, melted 4-6 large bananas, peeled and chopped into 3-4cm pieces
www.easyfood.ie
EF107_72-75_Rankin Selection.indd 73
1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. 2 In a large bowl combine the barmbrack, nuts, oats (if using), yolks and sugar. Drizzle over the melted butter, tossing the ingredients to mix evenly. 3 Toss the bananas with the lemon juice, zest and syrup/sugar.
4 Place the bananas in a baking dish or ovenproof frying pan. Top with the barmbrack mixture and flatten gently with your hand. 5 Bake for 15-20 minutes until the topping is golden and crunchy. Allow to cool slightly, then serve with yoghurt or ice cream.
Per Serving 484kcals, 25.5g fat (8.8g saturated), 62.9g carbs, 32.9g sugars, 6.4g protein, 6.1g fibre, 0.286g sodium
Easy Food 73
23/09/2015 15:51
74 Easy Food
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OCTOBER 2015
23/09/2015 15:51
cooking for fun slow cooking
Slow ‘n’ low These slow-cooked meals are the ultimate comfort food
Top T10i-1p11 for
p.1 Turn to ndy slow more ha s k ic tr tips, cooking ! e ic v d a ert and exp
Slow cookers are a wonderful invention – they give you the freedom to put food in with the minimum amount of prep, walk away and return to a ready-to-eat meal. These recipes are written for those without a slow cooker, but can easily be made in one. Should you invest, we recommend using the Low setting in general for tender, flavoursome meat.
Coq au vin Serves 6-8
1½ tbsp olive oil 3 unsmoked streaky bacon rashers, chopped 12 shallots, peeled 6 chicken legs, skin removed 6 bone-in chicken thighs (650g), skin removed 4 garlic cloves, crushed 3 tbsp brandy 600ml red wine 180ml chicken stock 2 tsp tomato purée 3 thyme sprigs 2 rosemary sprigs 2 bay leaves For the mushrooms: ½ tbsp olive oil Large knob of butter 250g chestnut mushrooms, halved if large To thicken: 3 tbsp plain flour 2 tbsp butter, softened To serve: Baked potatoes 1 Heat one tablespoon of the oil in a large, heavybased casserole over a medium-high heat and cook the bacon until crisp. Remove and drain on
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EF107_80-85_Slow Cooking.indd 81
kitchen paper. 2 Add the shallots to the pan and cook for 6-8 minutes, stirring often, until browned all over. Remove and set aside with the bacon. 3 Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then brown the chicken pieces in two batches, turning regularly, for 6-8 minutes until well browned. Remove to a plate and set aside. 4 Add the garlic to the pan and cook over a medium heat for 30 seconds. Turn the heat to medium-high and pour in the brandy, scraping any sticky bits off the bottom of the pan with a wooden spoon. 5 Return the chicken legs and thighs to the pan along with any juices on the plate, then pour in a splash of wine, scraping the bottom of the pan again. Stir in the rest of the wine with the stock and tomato purée. Add the thyme, rosemary and bay leaves and season. 6 Return the bacon and shallots to the pan. Put on the lid, turn the heat to low and simmer for 50-60 minutes. 7 About ten minutes before you’re ready to serve, heat the oil and butter for the mushrooms in a large non-stick pan over a high heat and cook the mushrooms for 3-4 minutes until golden. Remove and keep warm. 8 Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Discard the herbs. 9 To thicken the sauce, mix the flour and butter in a small bowl using the back of a teaspoon. 10 Bring the wine mixture to a gentle boil, then gradually add the flour and butter paste, whisking all the time until the sauce has thickened. Simmer for 1-2 minutes. 11 Place the chicken on a serving platter and add the mushrooms. Pour over the wine sauce and serve with floury baked potatoes.
Per Serving 449kcals, 20g fat (7.1g saturated), 8.2g carbs, 0.9g sugars, 39.9g protein, 0.6g fibre, 0.374g sodium
Easy Food 81
23/09/2015 16:00
Creamy mushroom stroganoff Serves 4
Large knob of butter 1 onion, diced 600g chestnut mushrooms, sliced 4 garlic cloves, crushed 500ml chicken or vegetable stock 1 tbsp tomato purĂŠe 2 tbsp Worcestershire sauce 4 tsp paprika 6 tbsp sour cream
2 Add the stock, tomato purĂŠe, Worcestershire sauce and paprika. Stir everything together and cover with a lid. Cook over a low heat for 30-35 minutes, removing the lid for the final 5-10 minutes to reduce the sauce to your preferred level of thickness. 3 Stir in the sour cream and chopped parsley. Serve with your choice of rice, mash or pasta. Per Serving 309kcals, 12.5g fat (6.1g saturated), 10.6g carbs, 3.7g sugars, 38.6g protein, 3.9g fibre, 0.211g sodium
To serve: Handful of fresh parsley, chopped Rice, mash or pasta 1 Melt the butter in a large casserole dish over a medium-low heat and cook the onion and mushroom for 6-8 minutes until slightly softened. Add the garlic and cook for one minute longer.
82 Easy Food
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ip TopsloTw cookeisr?
ga noff Usin stroga igh s i on H Th ked rs. o o tc hou bes our for f
OCTOBER 2015
01/10/2015 12:59
cooking for fun slow cooking
Top Tithpe pork
ste Don’t ba ll during rind at a ill as this w cooking ing rn tu m it fro prevent ckling. into cra
Spiced slow-roasted pork belly Serves 6
2 onions, peeled and halved 2 apples, peeled and halved 8 garlic cloves, peeled 4 sprigs of rosemary 1kg pork belly 3 tsp salt 2 tsp Chinese five-spice 5 tbsp oil www.easyfood.ie
EF107_80-85_Slow Cooking.indd 83
For the sauce: 100g brown sugar 120ml red wine vinegar 3 star anise 1 cinnamon stick Pan juices, from the pork Juice from 1 orange 240ml chicken stock Salt and black pepper 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. 2 Layer two long sheets of tin foil into a baking dish. Place the onions, apples, garlic cloves and rosemary on the foil. 3 Dry the pork rind thoroughly with kitchen paper. Use a sharp knife to score the rind in a criss-cross pattern at 2cm intervals (you can also ask your butcher to do this for you). 4 In a small bowl, mix the salt, Chinese five-spice and oil. Rub this all over the pork belly, including the rind, working it into all crevices. Place the pork on the onions and apples, rind side up. 5 Gather up the foil so that it surrounds the pork but leaves the top skin rind exposed. This will
keep the meat moist and retain its juices while allowing the rind to become crackling. 6 Place in the oven and cook for two hours. Reduce the oven to 140˚C/120˚C fan/gas mark 1 and cook for another hour. 7 Remove from the oven and turn the heat up to 220˚C/200˚C fan/gas mark 7. Pour the juices from the pan into a saucepan. Set aside for the sauce. 8 Return the pork to the oven and cook for another 20 minutes to finish the crackling. 9 To make the sauce, add the brown sugar, red wine vinegar, star anise and cinnamon stick to the pan juices in the saucepan over a mediumhigh heat. Bring to a boil and simmer for 5-6 minutes until syrupy. Add the orange juice and chicken stock. Bring back to a boil and simmer for 7-8 minutes until reduced. Season with salt and black pepper. Remove the star anise and cinnamon stick. 10 Slice the pork and serve with the sauce.
Per Serving 996kcals, 56.5g fat (20.7g saturated), 31g carbs, 25.1g sugars, 78g protein, 2.4g fibre, 3.993g sodium
x Easy Food 83
23/09/2015 16:01
Slow-cooked shredded beef ragù Serves 6-8
To serve: Pappardelle pasta Parmesan, grated Garlic bread
1 large onion, sliced 4 garlic cloves, crushed 2 tbsp fresh rosemary, chopped 900g beef chuck roast Salt and black pepper 400ml beef stock 100ml red wine 2 tbsp balsamic vinegar 1 x 150g tin of tomato purée 1 x 400g tin of tomatoes
1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. 2 Place the onion, garlic and rosemary in the bottom of a heavy, ovenproof casserole dish. Season the beef and add to the casserole. 3 In a medium bowl, combine the beef stock, red wine, balsamic vinegar, tomato purée and tinned tomatoes. Pour the mixture over the beef. 4 Place the lid on the casserole dish and cook the ragù for 1½-2 hours.
5 Remove the beef to a plate and rest for 10 minutes. Meanwhile, place the casserole over a medium-high heat and simmer the sauce for 6-8 minutes, scraping any sticky bits from the bottom using a wooden spoon. 6 Shred the beef using two forks and stir the meat into the sauce. 7 Ladle the ragù over pasta and top with grated Parmesan. Serve with garlic bread.
Per Serving 462kcals, 31.8g fat (12.6g saturated), 8.8g carbs, 4.5g sugars, 31.9g protein, 2.2g fibre, 0.363g sodium
From our guest editor: “These are the types of dishes that I love to prepare at home for family – it’s a really comforting dish and can all be made in one pot. If you don’t like pasta, this would be great over (lest we forget the humble spud!) some creamy mashed potatoes.”
84 Easy Food
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OCTOBER 2015
23/09/2015 16:02
make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
94-105
IN THIS SECTION PROTEIN POWER P94 Make the most of leftover roasts with these handy and healthy ways to get your all-important protein fix
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EF107_XX Intro Pages.indd 93
Easy Food 93
23/09/2015 16:59
make it healthy protein
PROTEIN
Power!
Make the most of leftover roasts with these handy and healthy ways to get your protein fix!
94 Easy Food
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OCTOBER 2015
23/09/2015 16:29
SOUPER CHEF
KITCHEN SKILLS
Master the basics of soup-making with our handy guide
THE BASE
TO BEGIN
Add chopped onions, celery and carrot. Add leeks and/or garlic if desired. Season and cook over a medium-low heat until soft.
VEGGIE?
In a pan, heat butter and/or oil.
P YES
Add main ingredient vegetables, chopped. Add vegetable stock to cover.
THE FLAVOURINGS ADD HERBS AND SPICES: For spicy soups, add cumin, coriander, chilli, cayenne pepper and/or ginger. For wholesome hearty soups, add rosemary, thyme, oregano and/or bay leaves. For fish soups, add saffron.
O NO
Add chopped chorizo, pancetta or bacon, if desired, and cook gently. Add main ingredient meat, fish or vegetables, chopped. Add chicken, beef or fish stock to cover.
THICK OR THIN?
THICK
Add tinned beans, lentils, pasta, stale bread, pearl barley, rice or potatoes. Simmer until tender.
THIN
Simmer for five minutes.
CHUNKY OR SMOOTH? CHUNKY Stir together.
SMOOTH
Whizz with a stick blender or in a food processor.
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Easy Food 113
23/09/2015 16:53
kitchen HOW TO... Step-by-step cooking techniques for handy dishes
HOW TO
Make a cheese soufflé (from p. 70)
Step 1:
Step 2:
Step 3:
Coat the insides of six buttered ramekins with grated Parmesan. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
Melt the butter in a saucepan set over a medium heat.
Add flour and whisk mixture until it foams, then remove the pan from the heat and stand for one minute.
Step 4:
Step 5:
Step 6:
Slowly whisk in 240ml of warmed milk until smooth. 114 Easy Food
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Return to the heat and cook for 2-3 minutes, whisking constantly until very thick.
Gradually add 115g of grated Gruyère (or Cheddar), whisking as it melts. OCTOBER 2015
23/09/2015 16:55